Pickled cucumbers in Shulginsky style

Pickled cucumbers in Shulginsky style

Category: Blanks

Ingredients
Fresh cucumbers	about 2 kg
Dill stalks and umbrellas	3 pcs
Garlic	2-3 heads
black currant leaves	7 - 9 pcs
Canup (f) er balsamic	3-5 leaves
bitter pepper	cut off a ring about 5 cm wide from peppercorns or at will
Salt	115 g
Cold filtered water	how much will go into the bank

Cooking method

• This recipe for pickling cucumbers has been tried for decades.
• The zest of these cucumbers is given by the herb (which is in the photo) Here it is called tarragon, but this is Canup (f) er balsamic. It grows like mint, but not it.
• It is tasty and indispensable for pickling cucumbers.
• So, here, in the Ryazan province, cucumbers are salted.
• Salt gives the cucumbers crispness. The cucumbers themselves are obtained from a barrel, aromatic and firm.
• So, let's begin.
• We give the collected cucumbers a couple of days to lie down in a cool place.
• Then we begin to salt.
• Wash all leaves, twigs and cucumbers.
• Put a third of our spices at the bottom of the jar. I put bitter pepper down the jars. I also put the dill stalks on the bottom of the can.
• Add half of the cucumbers.
• Add the second third of the spices
• Fill the jar with cucumbers. Put the remaining leaves, garlic and dill umbrellas on top.
• Stir the salt in two glasses of water and pour into a jar. Add water up to the neck with water. Close with a nylon lid.
• After a couple of weeks, you will need to check the cucumber jars. There will be a shortage of brine.
• Open the can and top up with cold water.
• These cucumbers are stored in the cellar or in the refrigerator.
• This is my first recipe posted here. I will correct mistakes

The dish is designed for

one 3 liter can

Time for preparing:

15 - 20 minutes

Cooking program:

handles

Note

If the cucumbers seemed to you salty, then it doesn't matter. Drain some of the brine, but do not throw it away, add to the jar of water. After a day, the cucumbers will become less salty. Or take out a couple of cucumbers, fill them with cold water overnight and by morning they will have the desired salinity.

In a three liter jar I have
Cucumbers 1600g
Water 1600ml or 1513g
Salt 100 - 105g (depends on salt. Elets salt is more salty.)

[Lelka.]

Lelka., with the first recipe! I love barrel cucumbers and tomatoes. I will try this recipe too. I always put tarragon in jars, but in my opinion it doesn't look like the one in the photo ...

[Galina]

Galina, Thank you!
Today I began to look at what this herb is called. Did not find.
I called her local.

I see sage in the photo. And the rest?

[Ira]

Ira, the sage blooms beautifully, and this one has inconspicuous yellow flowers. I use this grass as a border. It grows quickly and is not frozen. Stick a branch and there will be a bush.
Thanks for stopping by

[Ira]

Ira, the sage blooms beautifully, and this one has inconspicuous yellow flowers. I use this grass as a border. It grows quickly and is not frozen. Stick a branch and there will be a bush.
Thanks for stopping by

but tarragon is tarragon. and this is a completely different weed. what do you have?

what do you have?

A long time ago there were sets of pictures with spicy herbs and descriptions for them. So it was there that it was tarragon. Nobody used the name tarragon, and they did not grow weed.

A neighbor gave me such weed somehow, called it "lemongrass" - very fragrant and said that it must be put into cucumbers. And tarragon is completely different - it dries on my loggia

Cool recipe! And cucumbers, like barrel cucumbers, probably turn out! So think now how to build a house without a cellar !!! Thank you, Lelenka !!

if yes, then this is a garden rue.

No. Not so blooming. This is not a root
Olga, Thank you for your attention

And cucumbers, like barrel cucumbers, probably turn out! So think now how to build a house without a cellar !!!

Olya, yes, cucumbers like from a barrel. Even the smell is the same, or similar
And you can't build without a cellar. What a house without a cellar We leave all the preparations in the cellar for the winter. We take only a small part of it to Moscow.
Thanks Olga

Tomorrow I will take a picture of the thickets of this mysterious grass.

[Irina]

called her "lemongrass"

Interesting name .. Thank you,Irina

Maybe this is a canooper? We grew up in the country, when they gave a seedling, they advised to put it in cucumbers.

Canup (f) er balsamic blooms like that?

the leaves are similar, Olga, to your plant.

[MariV]

MariV, Olga, it seems like he is the most. Especially leaflets.
Uh ... figured it out

Well, we don't have such weed !!! And now what i can do? Maybe you can substitute tarragon or something else? I would really like to try ... Yes, and more, Olga, do you really need so much garlic, or is it 2-3 cloves?

[alfa20]

alfa20, Victoria, we eat this garlic first, then cucumbers. I put 12-15 cloves. This is what I have 2-3 heads.
Although, they brought me garlic from Israel. So there are 100 teeth in the head, about.
Yes, of course you can reduce the amount of garlic, but the cucumbers will become less aromatic.
And this weed can somehow get or replace.

[Olya]

Thank you, Olya! I just didn't see the garlic in the jar, so I thought about the slip. And the fact that they eat it first is familiar - at first, onions and garlic leave a jar of pickled tomatoes. Thank you for the recipe for cucumbers, I really want to try (otherwise I somehow am not friends with them - they always turn out soft or empty).

otherwise I somehow am not friends with them - always soft or empty

I'm not particularly good either. Only such can I do.
Soft - little salt. I was told so.
And the garlic - apparently turned the wrong side. Yes, he falls between the cucumbers. But he is there

[MariV]

MariV, Olga, it seems like he is the most. Especially leaflets.
Uh ... figured it out

Oh, now everything is clear! Thanks for the interesting recipe Lelechka!

[Tumanchik-Irishka]

Tumanchik-Irishka, Thank you for rating. I still need to grow up to your masterpieces

[Tumanchik-Irishka]

Tumanchik-Irishka, Thank you for rating. I still need to grow up to your masterpieces

well, you say too ... just more experience of setting recipes on the site. Angela also taught me a lot. You are all EXCELLENT!

Oh

I read that this mysterious kanuper is the so-called tansy, I wonder where to find the seedlings? I was very intrigued by this recipe - my grandmother pickled cucumbers with it, because I myself have never received such a taste, I have never tasted it from anyone else in my entire life (and I really want to find that mysterious herb that she put in cucumbers. ...

I really want to find that mysterious herb,

I can share I have grown a lot of it, but it's a pity to throw it away ...
Tansy, hmm, the leaves are different, the smell is different ...


Although digging, this herb has many names
canuper, garden balm, Saracen mint, big poplar, balsamic tansy, balsam ashberry, fragrant tansy, nine-scented fragrant,
fieldberry and Spanish chamomile.
But really tansy)))

stunned .. tansy! and she has a sea of ​​options for use !!!!

Mnu has it. We also add it to pickles and marinades. And yes, few people know about this weed. I made a tincture, the antiseptic properties are clearly not far-fetched (checked repeatedly, usually inside)
Kalufer, or kolufer, as well as kanufer, kanuper, other popular names are less common - odorous tansy, fragrant nine-strong, field field, Shpansky chamomile. This plant is now almost forgotten, but before it was loved to grow in gardens in central and southern Russia, in Ukraine, and it was valued because of the very pleasant smell of the leaves.
From history: in culture, this plant was cultivated in Ancient Greece and Ancient Rome.From the Mediterranean, it spread throughout Europe up to the British Isles, and along with the settlers came to North America. In the Middle Ages, kalufer was very popular, it was grown in gardens everywhere, it was widely used for treatment and how. seasoning for food. Numerous folk names of the plant in different countries often reflected the name of the Virgin Mary, a particularly beloved and revered saint in the Catholic religion - "the grass of the Virgin Mary", "mint of the Mother of God", "the grass of the holy Madonna". Kalufer was one of the 72 species of plants required for cultivation in the monastery gardens, indicated in Charlemagne's “City Capitulary”, published in 800. In Russia, this plant was cultivated even in the time of Alexei Mikhailovich. Peter I also loved him and ordered him to arrange the Summer Garden and Peterhof.

tansy! and she has a sea of ​​options for use !!!

What? Salt too ???

[OlgaGera]

OlgaGera, after all, is it tansy - again doubts)))) the leaves are definitely different .. then this mysterious herb is not tarragon and not canufer, I wonder what it is ??

I can share

, Olga, thank you very much, but will she get it in the package?

[girls, I seem to have found it - this is a BIG WOMAN]

girls, I seem to have found it - this is a BIG WOMAN he is also balsam tansy, he is a canuper after all ..))))))

and the leaves are different common tansy, it turns out there it is like ..)))))))

will it arrive in the package?

No, it won't
Can I ask around in your region? Or in garden centers, with herbal gardeners. Surely there is.
It reproduces very well. Poke and it will grow
And in the picture, the first one is just my thickets

Pickled cucumbers today. But I'm tired of messing around with banks. I decided to salt it in the tank.
In grams, everything looks like this:

Cucumbers -1600g
Water 1513g or 1600ml
Salt 100g

Calculation for a 3 liter jar

And further. There was little garlic. But there were garlic arrows, given to me by a neighbor, washed, and folded in a bag in a vegetable box until better times.
These arrows are great! Just ripped off.
So that's it. I washed these arrows. She tore off the buds. I cut it at random and threw it into cucumbers.
Two jars with arrows were already salted and after taking a sample, I decided that the best times for arrows of garlic had come.
It's all about!



In a three liter jar I have
Cucumbers 1600g
Water 1600ml or 1513g
Salt 100 - 105g (depends on salt. Yelets salt is saltier.)