Crispy cucumbers in Bulgarian

I have only grown borage, while we only dream of cucumbers, and you are here teasing.
Nelya, last year, according to your recipe, I made cucumbers - wonderful, I will repeat!
The main thing is to grow

[Veta]

Veta, well, wait for your cucumbers too. We also went later this year. Someone's in the greenhouse has been harvesting for a long time, but they have been planted on my land. Moreover, with new experiments, and the weather let us down, too. Winter has come in spring! Several times I had to sow the seeds. But waited! And you will wait!

[nila]

nila, expensive! I opened one can, began to examine, two more became cloudy. What to do? Opening, changing the brine? Why were they revealed? I've been doing it for several years already, already on the machine ..

[Oksana]

Oksanawhy the banks turned cloudy and swelled hard to say so. There may be many reasons. Even a variety of cucumbers or cucumbers overfed with nitrates. But if you have your own cucumbers and you are confident in them, then maybe you just warmed up the jars badly, wrapped them badly. Although I also sin with this, and lately, I also do not particularly wrap up. I make one or two cans as the harvest progresses. I pour boiling water, roll it up, turn it over and just throw on a terry cloth. But my jars are in the basement. And two more tips:
1. I don't know how, but I wash all the greens that I put in the jar under running water, cut them and send them to the jars right away. But before laying the cucumbers, I drain the water that flows from the greens. Let the steam take 3 drops, but I try not to forget but sometimes I forget.
2. The rolled up jars must be shaken well or simply rolled on the table after capping so that the salt and sugar are evenly distributed in the brine. After all, we pour salt and sugar on top and boiling water does not completely dissolve immediately. Over time, the salt and sugar, of course, themselves dissolved, but then the brine will cool down and the cucumbers will not absorb all the salt evenly.
What to do? That jar that the lid has come off, you can either rinse it and pour boiling water over and over again and roll it up again. Or you can eat now. And where there are swollen lids - I remember my mother did it, and I used to do it. I made a hole in the lid (pierced it with a nail), let air out of the jar well and then filled this hole with hot wax or paraffin (candle). It turned out just lightly salted cucumbers. But also - observe and eat first.

The greens that I put in the jars are also dipped into the solution for a couple of seconds, right there and back and into the jar.

[nila]

nila, Nelya, it looks like the matter is in vinegar (. I checked the cans. From the previous batch I found a can with white sediment, although the brine is transparent. I put it in the refrigerator.
I opened a jar with a hissing lid, rinsed it, and poured the brine. Left in the room, I will eat as lightly salted. The cucumbers are already crispy, but not salted.
Two cans were completely redone. I got up in the morning, and I think. Why did I waste time, I had to throw it out.

[Fifanya]

Fifanya, Anya, good advice about greens! But I use vinegar reusable. As I pour a bottle of vinegar at the very beginning of the season, I use it until the end of the closing of the cucumbers. Stands in the refrigerator. That's just one time topped up a little.
smslisa, Oksana, it's never too late to throw it away. You can try to reanimate, which you did!

Nelechka! This recipe is clean. I just finished twirling the cans as girls. The smell was stunned! 11 cans per liter were wound. Thank you very much!

[Matilda_81]

Matilda_81, Gulnara, the recipe is really not confusing. I hope you enjoy these cucumbers as well!
11 jars at once, you can see a good harvest? And I close the whole season 1-3 jars every other day. They are growing little by little.So I just rolled up one jar and looked at the forum.

Nelya, and we have absolutely an ambush with cucumbers this year, about 5 a week, I don't remember that.

Yes, the cucumbers are ugly. Although since May I have been fighting off ants and aphids. Aphids ate all the carrotsAs I shot the first batch, I think we need to close it. And the recipe has been bookmarked for a long time. Thanks again.

Girls, and when the vinegar is brought to a boil, the eyes sting strongly. Something I can't even imagine evaporating such an amount of vinegar ... This is the only thing that keeps the recipe from trying

[Aunt Besya]

Aunt Besya, the recipe says that the vinegar should not be boiled! We bring the vinegar to a boil, the first bottles appear and turn off. Vinegar just seems like a lot. As at the beginning of July I pour 0.5 liters of vinegar into a stainless bowl / saucepan with a lid, and I use it all season. This season, I just added 150 grams of fresh vinegar once. The bowl remains so full. I rolled up one or a couple of jars, covered it with a lid and put it in the refrigerator or in the basement. When I collected a couple more jars of cucumbers, I again bring to a boil on an induction hotplate under a closed lid, turn off and immediately lower some of the cucumbers without removing the bowl from the stove. I can cover it with a lid, but I can not cover it. The cucumbers changed color, began to turn yellow, take them out and bring them to a boil again, lay the next batch.
If there are a lot of cucumbers, you need to close many jars at once, then for speed you can increase the amount of vinegar and take more bowl so that a large batch of cucumbers can be laid. Of course there is a smell of vinegar, where without it. But he is not caustic, and does not sting his eyes at all.
One of the girls wrote that later, at the end of the seaming of cucumbers, this vinegar is used for another preservation. I usually pour it out, but this year I got thoughtful, I'm thinking of using it for the blue too. Yesterday I rolled up another jar of cucumbers and decided to stop. Perhaps enough for us for the winter! Although the cucumbers are still growing a little, only the leaves are beginning to turn yellow.

Nelya, thanks! I mostly salt, canning a little, pickled with a lot of vinegar somehow worse in our family. But this year I tried Aunt Margita's Cucumbers, made 3 liters per sample, and I'm looking closely at these. If they continue to grow, I will definitely try. The leaves also turn yellow ...

[Aunt Besya]

Aunt Besya,
Hello! I went to freshen up the recipe in my head and read your message. These cucumbers cannot be called "with a lot of vinegar." I wrote that I had broken the recipe and kept the cucumbers in hot vinegar for less time and they turned out to be tender, I wanted a little more acidity. Make a few cans for testing, check. Good recipe, cucumbers are not acid fusion.
Nelya, thanks again!

One of the girls wrote that later, at the end of the seaming of cucumbers, this vinegar is used for another preservation.

I wrote. Yes, I use it in different seaming salads, after splashing a little fresh vinegar, a spoon or two. Everything is worth it, everything goes into action.