Cold pickled cucumbers

Category: Blanks

Ingredients

cucumbers how many will come in
water 1.5 l
cherry leaves 10 pieces
horseradish root 4 pieces, 2 cm.
garlic 2-3 tooth.
dill 2-3 zones
salt 1 tbsp. l. for 1 liter of water

Cooking method

  • An immediate warning is cucumbers for storage in the cellar, basement, refrigerator (if space is available), closed with simple nylon lids, you do not need to boil or boil anything. The recipe 15 years ago was copied into my culinary notebook from nowhere. Of course, it was tested more than once, the taste is vigorous, salty, crunchy cucumbers, lately I don't really like them, but more sweet pickled ones (albeit harmful). The forum has similar recipes for pickled cucumbers from my namesake Elena https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=279673.0, but still offer my own.
  • Usually, according to this recipe, I made cucumbers last, when I was already tired of cutting, boiling, pickling the crop, and the cucumbers did not end there, I collected the leftovers, even cut large ones into large washers.
  • So, wash the cucumbers, large ones can be cut, tails can be cut off, you can not, prepare greens. You don't need to sterilize the jars and lids, you still need to fill it with plain water, and of course wash everything thoroughly.
  • Half the leaves, garlic and horseradish on the bottom, distribute the rest between the cucumbers.
  • In unboiled cold water from the tap (filter) we dilute salt with the calculation of 1 tbsp. l. with a slide of salt for 1 liter of water, stir, immediately fill in the cucumbers, straight a full jar, close with a nylon lid and at once we put it in the cellar. All.
  • They will be ready in 3 months, in November, December; stand for a long time, once such a jar "lost" in the cellar for 2 years, nothing happened to it. Lactic acid fermentation will slowly proceed in the cans, but I don't remember that something was poured out of the cans, a white precipitate on the cucumbers is possible, then they must be washed before use. Cucumbers are good in vinaigrette, pickle, well, without vinegar, plus for health.
  • I would be glad if anyone is interested in the recipe.

The dish is designed for

3 l. bank

Time for preparing:

fast

Cooking program:

pens

Note

It is convenient to immediately make 2 cans, and in the third, mix water with salt for pouring
It's a pity this year's harvest of cucumbers pumped up, I wanted to try to make it in 1 liter jars, but there is nothing.

MariV
A good old recipe, subject to a cellar. I've been doing this for twenty years. Ready, however, in a month. I also put oak leaves, hyssop and tarragon, horseradish - only leaves.
letka-enka2
MariV, Olga,
Quote: MariV
A good old recipe, subject to a cellar.
- that's for sure
$ vetLana
Elena, I salted cucumbers today according to almost the same recipe (I have a horseradish leaf and also oak leaves). I saw that you have just the recipe I was looking for. I will wait for the result
Kurbat
letka-enka2, Elena, thank you very much for the recipe. I did it last year, kept it in the refrigerator, excellent. In the usual way, with fermentation and subsequent pouring with boiling brine, the cucumbers came out soft. Now I know that most likely because of the variety (unknowingly, I mixed white-thorns and black-thorns 😥). But the salty ones in your way turned out to be crispy, the last ones ate in May.
Considering that this summer only lettuce (white thorns) bear fruit well, I did it in your recipe. Maybe there is more vodka or mustard? Not ?
Podmosvichka
And at what temperature should you store?
I have no cellar. Banks are in the basement, but it's not cold there yet.
I also want to make some cans.
letka-enka2
Elena, we have a brick cellar and has been open since August, since autumn it is warm there, probably akin to a basement. In winter, about + 2 + 4.
Podmosvichka
Made 2 cans, we'll see

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