Curled pickled cucumbers (the simplest recipe)

They stand like cute ones, closed with ordinary plastic lids

How to cool with such lids? Also turn and wrap? Don't flow?)

Such lids must be warmed up in hot water (they become soft and more elastic) and the jars must be closed immediately, while still hot. After cooling, the lid will be pulled inward. Because the cooling water decreases in volume.
But polyethylene covers should be so-called double. They close very tightly

[Galina]

Galina, I just wanted to know about the cooling process. With plastic jars, you can't turn it over already, right?
Yesterday I closed the jar with plums, it says on the lid, keep in boiling water. But when you turned it over, juice flowed out from under it, so I cooled it with the lid up.

[M @ rtochka]

M @ rtochka, Daria! If something flows out of the can when turning it over, it means that it is not tightly closed. This is a kind of test. If you are going to drink this compote today or tomorrow, then put it in the refrigerator and use it soon. If you expected that it would be for the future, then you need to open the jar, wash / sterilize, boil the compote and close it again. Why don't you use canning lids? It is safer

These were pickled plums, there is a lot of vinegar, so it's not scary that it is not hermetically sealed (probably this is the first time I do it).

Why don't you use covers

I always use lids, but then I read that you can use nylon, I thought to try. Now I'll think about it)))

[Daria]

With plastic jars, you can't turn it over already, right?

Daria, I closed it with a plastic lid, which must be heated before putting it on the jar. Calmly turned it over, nothing leaked, the lid retracted.

[M @ rtochka]

M @ rtochka, yes, there is no need to turn over the jars with such lids. Just leave it on the table, when the brine cools, the lid will pull inward.
My friend closed cherry plum compote with such lids, sweet. It was a long time ago, in times of total shortage, it was a great luck to buy covers. I thought of dipping these lids in sweet syrup. They stood perfectly, as if rolled up. Sugar apparently worked like glue. Even opening these lids was a problem later.

Girls and boys! Fermented cucumbers, stand the second day. Made in 1.5-liter cans. Poured brine with salt (cold) at the rate of 55 g of salt per 1 liter of water. A 1.5-liter jar contained 600 ml of salted brine, that is, 33 grams of salt.
And according to Konstantin's calculation (3 tablespoons per 3-liter jar), more salt should be put on one and a half, 45 grams, probably? Do you think it's too late to add more salt to each jar? Or how?

[Elena]

Elena, it seems to me that if the salt is reported now, then nothing terrible will happen. Only, probably, it is worth checking that all the salt has time to dissolve in the remaining day ...
Correct me someone if I'm wrong ...

[Kapet]

Kapet, Konstantin, thanks! Now I'll wait a little more, maybe someone else will respond. If they don’t respond, I’ll try to add salt to some of the cans, and leave a few cans like that. Then, when time passes, I will try cucumbers and such, and others. It will already be clear in the future how it will turn out better.



Kapet, Konstantin! Weighed 1 tbsp yesterday. a spoonful of your salt without a slide (I have salt for pickling, large with gray splashes). It turned out = 22 g And I already have 33 g in 1.5-liter jars Let me remind you that I poured cucumbers with saline at the rate of 55 g of salt per 1 liter of water, and 600 ml went into each 1.5-liter jar solution, that is, 33 g each
It turns out that I have exactly as much salt in each can as needed. If you count in tablespoons, then just 1.5 tablespoons for a 1.5 liter jar. Clearly according to your recipe.
Today I'll boil the brine and roll up the cans.