Pickled cucumbers for the winter

[Aunt Besya]

Aunt Besya Lena, white in a jar is a settled mustard powder, which I added from another recipe. It seems that in combination with the grains from the Veshy recipe, the cucumbers will be vigorous ... we'll try it in winter!

I also sometimes put a pod of bitter pepper, I also like spicy ones!

[Aunt Basie]

I could not resist the authority Aunt Basie and Tumanchik
Aunt Besya, Elena, made cucumbers according to your recipe. It's surprising to me that we use cold brine for pouring. I rolled up one 3-liter can yesterday. Spices put everything I can. And mustard, and oak leaves, horseradish in all kinds. Sooo hope it comes out well. When we open, I will definitely report back!
Thanks for the recipe

And this year I practically without cucumbers I was sick, then I left .. so on occasion it turned out to roll up a jar.
🔗
The next, it's worth the second day and there are no traces of fermentation yet, maybe because it's on the balcony, and it's already cool there ...
The day before yesterday my husband was in the garage pit, checking the June cans - everything is worth it, the lids are not swollen. I wish you all succeed!

[Aunt Besya]

Aunt Besya, thanks for the cucumbers! We opened the jar last week, made a vinaigrette, and so we ate. Very tasty, really just like a barrel. I won't do more in a bucket.
Finally, I have decided on the main recipe for pickled cucumbers, hurray !!!

To your health!

[Aunt Besya]

Aunt Besya, Elena, brought a big THANKS! for a recipe for cucumbers. I shouldn't have doubted for so long, it turned out very tasty sour barrel cucumbers, only in a jar. This year I will make more of these jars. In the spring, it is the most, when you want sour!

[Katerina]

Katerina, to your health! For me, these cucumbers are exactly the alternative to barrel cucumbers!

Good afternoon, I did everything according to the instructions. One can, after closing (rolling), bubbled and the brine flows out through the lid. The rolled up cans were warm. While she put it in the cold, fermentation stopped. Does it make sense - rinse and re-roll? or part with this can? Thank you

[Batonchik]

Batonchik, I see only three possible reasons: either cucumbers were not pickled, or the pickle was too warm, or after rolling (and it is not tight, since the pickle flows out) continued active fermentation due to too high room temperature. Open the jar, touch the cucumbers to see if they have become soft. If the cucumbers are dense, just roll up in the cold! If you become soft, alas, the situation cannot be corrected.
Now I have been making such cucumbers not for years, but for decades (and now there are two three-liter bottles) and there are never any problems! The meaning of the recipe is that for the first three days we give active fermentation at room temperature, and then we stop it and it continues slowly for another couple of months at a low temperature ..

[finished product]

very good recipe, it looks like I've been looking for this for a long time. My grandmother salted unusually tasty cucumbers, but I didn’t have time to find out the recipe, alas .. this taste never again in my whole life was possible neither to achieve, nor to try from someone (((... , she also added a little carrots and parsnips to the spices, it seemed like there were acacia leaves, but she also added aspirin and did not pour boiling water later, as some advise .. I will definitely try your recipe - everything is detailed here and boiling water is not needed, but only boiled cold water is also very correct! ..)

Most likely your grandmother, like many other grandmothers, made everything much easier. There was even such a recipe here (I can't find it), I'll try to repeat it with scientific comments.By the way, there are many variations of the recipe, but in fact they differ little or not at all in taste. For example, water can be poured with cold boiled water, you can just damp, you can even boil water. Many times I have met the statement that well water is certainly needed - I can authoritatively say that this is complete nonsense, you can take any water you have. You can dissolve salt in water beforehand, but it's easier to put salt in a jar! Because salt needs exactly one level tablespoon per liter finished product, that is, three spoons per three-liter jar. Salt will saturate both pickle and cucumbers. Therefore, it is fundamentally incorrect to indicate the amount of salt per liter of brine, because then the amount of salt in the jar will ultimately depend on how tightly the cucumbers were stuffed there and how much space for the brine is left. By the way, in the recipe that I saw here, but I can't find something, there were two tablespoons of salt with a slide, in my opinion this is the same thing as three without a slide. There was also about a spoonful of alcohol or two tablespoons of vodka

In general, we put the seasonings we like, put the cucumbers, fill a hat of twigs and dill umbrellas on top (this hat will prevent the top cucumbers from being without brine if it settles a little - but if you have the opportunity and desire, you can add a weak brine after a couple of weeks in the cellar, but usually not required). We pour three tablespoons of salt without a slide (75 grams if there is a scale) and fill it with water, close it with plastic lids, that's it! And I pour hot directly from the tap because I live in my house and the hot one (from my boiler) does not naturally differ from the cold one in my composition. You can pour it cold, but then you need to make sure that the salt has dissolved, that is, to chat the jar. It is also advisable to put one or two teaspoons of mustard in each jar, either powder or seeds. Mustard oil has a slightly preservative effect.

And finally the most important thing immerse the jars in the cellar! or refrigerator. So whoever does not have a cellar, the option, alas, is not for you. The whole point is that the slower the fermentation-souring, the more delicious the cucumbers. Sour in three days in the warmth are very similar to them, but still not so. Vigorous fermentation-acidification, as it were, tears apart the cells from the inside. It does not always turn out not empty and not so crispy, although the taste is very similar. In the same way, you can salt tomatoes, you can assorted tomatoes-cucumbers, but then the tomatoes must be pierced at the stalk (necessarily! - from personal sad experience) If this is not done, then the cucumbers will be bare salt, and the tomatoes will not be salted. If the tomatoes are separately without cucumbers, then you can not pierce them. The taste is gained in two months. But you can eat even after a week, but then it will be ordinary salted cucumbers with their characteristic taste.

[Jin24]

Jin24, that's right to the point! I myself accidentally invented such a method ten years ago. I confirm that pickling cucumbers in the cold (cool) gives an amazing result both in crunch and in taste.

I'll probably take it out in a separate topic. Although, as I said, a similar recipe is here somewhere and most likely not even one, but I will have with comments

I'll probably take it out in a separate topic. Although, as I said, there is a similar recipe here somewhere and most likely not even one, but I will have with comments

Necessarily in a separate topic! There are never too many recipes. Especially with comments.