Cucumbers "Vigorous" (salted, as from a barrel)

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Cucumbers Vigorous (salted, as from a barrel)

Ingredients

For a 3 liter can:
cucumbers 1.8 -1.9 kg
greens - 1-2 umbrellas, dill, a sprig of extragon, 2-3 leaves each from cherries and black currants, lavrushka leaf
leaf and, if any, horseradish root
a few cloves of garlic
a slice of hot pepper
spices - 15 hot pepper peas, 2 allspice peas, a couple of clove stars, 2 tsp mustard seeds
salt 1 full glass (250g)

Cooking method

  • Everything is done simply, quickly and without any problems!
  • I suggest herbs and spices as I usually add to cucumbers. But this does not mean that you have to strictly follow my list. You can make a bookmark that is familiar to you.
  • The cucumbers were washed, their butts cut off. If the cucumbers are collected from the garden and more than a day has passed, then it is advisable to soak them in cold water for a couple of hours.
  • In a washed 3-liter jar, push cucumbers tightly, up to the shoulders.
  • Dissolve 1 cup of salt in cold water and pour it into a jar of cucumbers. You can take a little more than a liter of water, and then (if not enough) top up. The main thing is that the pickle completely covers the cucumbers.
  • Shake the jar, close it with a nylon lid and set it aside for exactly 2 days in the shade.
  • After 2 days, pour out all the brine, and rinse the cucumbers well under running water. To do this, pour and drain the water several times, shaking and turning the jar. So that the cold water rinses all the cucumbers well.
  • We prepare herbs and spices. Rinse the greens under running water and cut.
  • Now half of the cucumbers can be put on a plate, and herbs and spices can be added to the jar.
  • But the cucumbers are decreasing in volume, and I put them in a 2 liter jar, sprinkling with herbs and spices.
  • Fill a jar of cucumbers with cold water, close it with a nylon lid and put it in the shade for 2 - 3 days (until the brine becomes cloudy).
  • Then we send it to the basement or to the cellar for long-term storage
  • Cucumbers Vigorous (salted, as from a barrel)
  • Cucumbers Vigorous (salted, as from a barrel)
  • Excellent for use in salads such as Olivier, Vinaigrette. And just for food, it's delicious too!

The dish is designed for

1 can, with a capacity of 3 liters

Time for preparing:

the process itself does not take even 30 minutes, the rest of the time is for standing

Cooking program:

pens

Note

The recipe for these Vigorous cucumbers was brought from the Crimea at the end of summer. My friend shared it, telling me that she had long ceased to close cucumbers according to other recipes, since her peasants (both adult sons and grown-up grandchildren) require only these cucumbers. And even fight for pickle, especially on the second day after family feasts
Arriving home, I found out that during my absence my cucumbers in the garden had already burned in the sun, I barely got a 3-liter bottle for one bottle. I did it, put it in the basement and forgot about them completely. And just before Christmas, I discovered this jar when I went for cucumbers for the vinaigrette.
Having removed the lid and tasted the top cucumber, I just wanted to say "Haaa!" The cucumbers turned out to be vigorous, salty, elastic and crunchy!
After taking a break from all my notes, I never found the piece of paper on which I wrote down the recipe!
It's good that the connection with my friend is not lost, and although there is no telephone connection, Skype still remains! Calling back on Skype, I restored this simple recipe for myself. Having looked at the forum, there are many similar ones, but I did not find this one.

Tatyana1103
Nelya, an excellent recipe in the cucumber season I will definitely try
nila
Yes, Tanechka, the recipe is simple and so successful! I myself did not expect. This plate, which is in the photo, after Christmas, the daughter-in-law and her husband came to the mother-in-law's funeral, so the two of them devastated. And I also wanted to leave on Olivier, but there is nothing left to leave.I will also do more in the season.
Seven-year plan
Nelyawhat an interesting recipe !!!
I love ONLY barrel cucumbers! So salty with sourness!
And if they are like that, then I have found the ideal !!!
And, I understood correctly that the second time we just fill in clean, cold water without anything at all ??? ...
nila
Seven-year plan, Svetlana, these cucumbers are salty with sourness! Real barrel cucumbers, only pickled in a jarCucumbers Vigorous (salted, as from a barrel)
You got it right. We pour out the salt water, and fill it with clean cold water, without anything! We just pre-wash it under running water and put herbs and spices
Seven-year plan
Nelya, extraordinary !!!
All! I found it !!!
Now only your own cucumbers !!! And no trips to the bazaar!
Thank you!!!
nila
Svetochka, I will be glad if your family likes this recipe! And if you also have your own cucumbers, only collected from the hot-pot, so generally wonderful!
Seven-year plan
Nelya, Yes Yes! Exactly your own cucumbers !!!
Otherwise, we always have a lot of them, we don't have time to eat, and I don't preserve them precisely because of the taste of rolled cucumbers ... well, I don't like it ...
But I love the barrel!
toffee
I have little idea of ​​the taste of side cucumbers. Are they sour? Either try to make a jar too, fortunately in summer cucumbers in bulk.
nila
iris. ka, IrinaBarrel cucumbers differ from pickled or pickled cucumbers in pickling methods. Barrel cucumbers are fermented without vinegar, pickles are natural pickled cucumbers. Yes, their taste is sharper, salty and sour, and they should be crisper. But crispy also depends on the variety of cucumbers.
Try, for a start, make one jar according to this recipe. And suddenly you like it! I also made only one jar for the test that year. Now I will close more. Although I am quite happy with my recipe for cucumbers with vinegar Crispy cucumbers in Bulgarian.

Rituslya
Nelechka, wonderful recipe! Thank you!
While reading and looking at the photo, so a million times!
It is a pity that now is not the cucumber season, but then I just cooked it. Oh! What delicious cucumbers !!!
Nelechka, thanks for the recipe!
Luna Nord
nila, Nellechka, I don’t want to offend you, but we have such recipes here, including mine. The essence is the same. Some of our boys have even received the "Recipe of the Week" status. Although, why not! You are faster!
nila
Luna Nord, Lyudochka! What grudges? What are you!
But in response to you, I will nevertheless say that before writing my own method of pickling cucumbers, I looked through all the pickled cucumber recipes that I found on the forum. Yes, there are similar ones, but only similar ones. My recipe differs both in the amount of salt and in the method of salting. And besides, you yourself wrote that
Quote: Luna Nord
You are faster!
But if you consider that the recipe is repeated and duplicated, then this is at the discretion of the administration. I have already lost all rights to correct something





Rituslya, Ritochka, did not notice your post. Ritus, a recipe for us lazy people. Very simple and fast. But the result is excellent! And if vigorous cucumbers are respected in your family, then the recipe is for you!
Spring is just around the corner, already the end of January. We won't have time to look back, and new seams will need to be done! You can try to start with one jar, and then you will already understand whether this method of salting is suitable for you. The cucumbers are sour and salty, sharp!
Nadyushich
Nelya, thanks for the recipe! I really like your preservation recipes, including cucumbers. But sometimes you need just such, salty pickled ones. And they are delicious! Previously, my mother only salted in a barrel and were very tasty, namely vigorous. Now part with a cucumber and I will close it according to this recipe.
Oroma
Nadyushich, Nadia! I agree that Nelia has very good recipes. However, I was confused by your phrase:
Quote: Nadyusic
Now part with a cucumber and I will close it according to this recipe.
... Here for me the key word "I will close". They are not closed. Nelya suggests keeping them in the cellar. Or maybe in the fridge. These are cucumbers not for seaming. Or am I misunderstanding something? I myself always want to roll pickles into jars and store them just in the closet. And not a damn thing they do not cost me like that. The lids swell.Well, maybe one jar out of twenty will survive. And I tried many recipes
nila
Nadyushich, Nadenka, try of course! Maybe this method of salting will remind you of your mother's cucumbers! Thanks for the plow!
Oroma, Olga, you're right. These cucumbers are not closed, they are not rolled up with lids, but are sealed with plastic lids. Pre-salted in a strong salt solution. Almost brine, because for 1.5 liters of water there is 1 glass of salt. Therefore, after salting, ALL this brine is poured out and washed well. I cannot say about storing these cucumbers in a warm apartment, I have not tried it. But my jar of cucumbers stood from August to January on the basement steps. It was just that when I closed them, I lowered them a few steps, but did not bring them to the basement. So they stood, because I completely forgot about them. The temperature is much higher on the steps than in the basement itself.
Now I specially contacted a friend from Evpatoria, where she stores she learned. She said that she had been keeping it in a barn for many years, on a special shelf for seaming, she had no cellar or basement. The temperature in Crimea is different, it can be hot in winter too.
I don't know ... I can't say anything about apartment storage
Nadyushich
Oroma, Olya, I'll close it, I meant a plastic cover, maybe even a sealed one. While there is no cold, you can store it in the refrigerator, and then in the cellar in the garage.
This season, I was given a recipe for tomatoes, which are simply poured with cold water and rolled up. cover. There were doubts. I filled it in, but just closed it with a sealed nylon one and two cans stood in the refrigerator until the new year. The brine is like a tear, no fermentation, the lids are not swollen. The tomatoes were delicious. So Nelin's recipe doesn't bother me. I don't make huge quantities, but I will definitely make a few cans.
nila
Yes, Nadia, you can use special sealed plastic covers. They are denser and more tightly closed than ordinary, prsstye.
alba et atra
Nelya, your recipe is in the magazine for August!

Cucumbers Vigorous (salted, as from a barrel)

nila
alba et atra, Helen, thank you for letting me know! I am not able to buy this magazine, and therefore I would remain in the dark about the printing. It's nice that the recipe for these simple cucumbers has been noticed.
OlgaGera
Good recipe! I do that too.
But I leave it in a strong brine until use. When I think to eat them, I take it out, drain the brine and fill it with cold water. In a day, very tasty strong cucumbers
nila
Lelka, maybe you can leave it in a strong brine. But I’m afraid that it’s too vigorous - the pickles turn out salty. And there is not always time to pre-soak. After washing and pouring clean water, I still get salty ones. And it is convenient for me, I immediately took as many cucumbers from the can as needed, and immediately put them into action.
OlgaGera
I once did not mark the jar, so there are such strong salty ones. The neighbors liked it)))
zoyaaa
Nelya, great cucumbers, just tried the first few, super, crispy, salty, easy recipe, our favorite
nila
Zoya, pleased
It's good that you liked the recipe and will be a favorite in your family.
The cucumbers are really tasty, without any problems

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