home Culinary recipes Culinary dishes Cold meals and snacks Daily salted cucumbers (no vinegar, the most natural) - and with the possibility of rolling them for the winter!

Daily salted cucumbers (no vinegar, the most natural) - and with the possibility of rolling them for the winter!

Daily salted cucumbers (no vinegar, the most natural) - and with the possibility of rolling them for the winter!

Category: Cold meals and snacks
Daily salted cucumbers (no vinegar, the most natural) - and with the possibility of rolling them for the winter!

Ingredients

Fresh cucumbers 1 kg
Dill umbrellas 5-7 pcs.
Horseradish sheets 3-5 pcs.
Garlic 5-7 teeth
Cherry and currant leaves 4-5 pcs.
Salt / water 2 tbsp. l / 1 liter

Cooking method

  • If, like mine, the cucumbers are freshly picked, then skip the soaking process. If not fresh, then soak in cold water (full immersion) for 4-5 hours.
  • Mine, cut off the place where the stalk was. On the bottom of the container we put half of the above-mentioned green stuff, tightly put cucumbers on it ("cucumbers love crowding!" (The author advises narebite it in large plates, but I put whole chives and 2 times more than recommended, because mush loves salted garlic).
  • Further - the main thing: in cold dissolve salt in water (at the rate, I repeat, 2 tbsp. l withaboutwhether for 1 liter of water; I needed 1.25 liters of water and 2.5 tbsp. l withaboutli), fill in the cucumbers, on top through the plate we certainly put at least a kilogram of oppression. Daily salted cucumbers (no vinegar, the most natural) - and with the possibility of rolling them for the winter!We leave it salting right ... on the kitchen table (i.e. not in the refrigerator). Ready in a day !!!Daily salted cucumbers (no vinegar, the most natural) - and with the possibility of rolling them for the winter!

Time for preparing:

half an hour

Note

Ready in a day !!! Urrah !!! Crackle insanely, just in moderation! No vinegar, mustard, pepper, etc. No fuss and additional manipulations !!

I used a spoon from a bread machine.

Without oppression - a pitchfork, cucumbers will quickly swell and become dehydrated.

Further should be stored in the refrigerator, but I already have nothing ...

I found the recipe 5 years ago on the say7 forums, many personal thanks, thanks to the author A_lena from Donetsk. Ogurtsov alreadye... enough.

Aunt Besya
And I do this in the winter .. Directly to the bank, boiled I fill it with cold salt water, I keep it for three days, I fill it with a new brine, I roll it into the cellar! They have been standing for years, not a single can has been pulled even once and always crunchy !! And I always put more garlic too .... I and your husband had more than one folder ??
TATbRHA
1. A_lena also advises to preserve them for the winter.
2. His folder was a Tajik, God knows if he loved garlic. They are more about greenery and herbs ... I (my folder was Lithuanian) really love garlic - everywhere except coffee - but salty - no, I don't!
solmazalla
Aunt Besya, Helen, can you tell us more about the winter season? At least in a personal, so that the hostess does not swear
TATbRHADo you have ordinary table spoons or from a bread machine? And then I have these spoons ... and all are different, damn it .. if only in grams ... impudence, right?
TATbRHA
solmazalla, I noticed this a long time ago, about spoons, and it also happens "with a slide", "with a small slide", "with a big slide" ... that's really damn it. Therefore, I have been using a spoon from a bread machine for recipes for a long time, yes. All have the same! For some reason it is not written hereala, now I will add.
And I won't swear, no way! Aunt Besya - good!
solmazalla
TATbRHA, well then I'll come from a business trip and do it right away! Thanks for the recipe. I love a bread spoon, it is convenient to measure
Svetta
TATbRHA, I have been making cucumbers according to this recipe for 20 years and never put oppression, just cucumbers in a jar. AND never for all the years, the cucumbers have not swelled or sagged.
But in a day, the cucumbers are almost ready for me, but after 1.5-2 days, just right. And to speed up the process, I fill them with hot water, then they are good in a day. But this is my taste, I just write my experience. And the recipe is really great, thanks!
TATbRHA
Or maybe svetta, the fact is that the cucumbers a little later are not the same as the first, but the first are deoxidized. At least mine.
And with hot water and without oppression, I also know the recipe, but there is vinegar, but I'm not afraid of it, so I also make those, for me they are even tastier than these, sharper. I love cucumbers so much that ... ahh!
Svetta
TATbRHA, I don’t know, I just buy cucumbers I like on the market when the price for them becomes democratic. Anyway, they are still from the greenhouses at this time. Obviously, it also depends on the variety, you probably have salad cucumbers, but you need to take either universal or which for preservation.
And I don't add any vinegar, your recipe is one to one - only one salt !, but without oppression. And I fill it with cold water, when hot for acceleration ...
TATbRHA
Maybe I have salad. I have all sorts - they grow in the garden. I don't understand which salad dressings, which ones are not ... I close everything.
I'll post another recipe later, as I do.
Aunt Besya
Quote: solmazalla

Aunt Besya, Helen, can you tell us more about the winter season? At least in a personal, so that the hostess does not swear
TATbRHADo you have ordinary table spoons or from a bread machine? And then I have these spoons ... and all are different, damn it .. if only in grams ... impudence, right?
Yes Easy!!
Cucumbers are strictly pickled varieties.
My cucumbers, if not only plucked off, we soak for 3-4 hours. If fresh, I still soak, but only for an hour. So already in the salty there will be no voids then!
We do and completely cool the brine in advance at the rate of 2 tbsp. bakery spoons with a hill for 1 liter of water
At the bottom of the jar I put spices (garlic, peppercorns, lavrushka, sometimes a small bitter one, mustard seeds), greens (dill umbrellas, horseradish leaves, cherries, currants) and put the cucumbers vertically, tightly and tightly. After the first row, if the volume of the can is 1.5-2 liters, then I repeat a little greenery. Top with a sheet of horseradish and fill it with brine. I just cover it with lids on top, on plates and for 2-3 days at normal room temperature. There will be foam on top, the cucumbers will change color to olive, a little brine will run away into the plates.
After 2-3 days (I look at the color. Previously, three became olive, I roll it up, on the third day, some green ones, I still roll it up, they will reach it) I pour the brine through the lid with holes. I wash it with cold boiled water and fill it with a new brine with exactly the same proportion of salt. I close it with sterile lids and roll it up. Then to the cellar. We try in 2 months.
By the way, I don’t sterilize cans, I don’t see the point in putting non-sterile cucumbers and green leaves in there with non-sterile hands. They stand great (in a hole in the garage), nothing exploded once. Once at the dacha I did it just on spring water, did not boil, also did not explode!
TATbRHA
Look, I told you that Aunt Besya - good! I also need this method of rolling cucumbers for the winter, thanks. Now I'll figure it out - where are pickles, where not ...
I do not sterilize banks either, only maboutin the dishwasher, and even more because of laziness ...
Aunt Besya, I corrected the name. Added.

svetta, and you are tight in a jar of cucumbers, right? The same oppression, in essence.
Do you have a democratic price for greenhouse cucumbers? ..
Svetta
Quote: TATbRHA


svetta, and you are tight in a jar of cucumbers, right? The same oppression, in essence.
Tanya, no, it's not tight. They just ate a jar, in a 3-liter jar there was only 1 kg of cucumbers and 1 liter of water, they just lay in the brine freely. Nothing sour. Honestly, honestly, how many years have I been doing ...
Aunt Besya
And I shove like that with a creak And why should I preserve water for the winter ?!
TATbRHA
Svetta
Quote: Aunt Besya

And I shove like that with a creak And why should I preserve water for the winter ?!
Lena, I’m talking about just lightly salted on "now eat" I write. In the winter, I also ram tightly.
Tumanchik
no, well, I don’t play like that! cha ogrurtsy in the subject - cold dishes and snacks. and then rolling for the winter. or divide the recipe into two or move it to the "home cellar" theme. for people like me, scleroznits need specifics !!!! otherwise I'll lose it!
I can cook lightly salted, salty "simple ambassador in a jar" too.but I wanted to try to roll such for a long time.
Oroma
I would also like someone to explain in more detail and understandable, consistently, what to do to close the cucumbers for the winter after they become lightly salted. I understand correctly: just pour the first brine onto the fick? And get the cucumbers out of the jar and rinse? Wash the jar itself again? And what to do with the "old" greens that were in the bank? Is it possible to store such closed cucumbers only in a cold place such as a cellar? Or is it possible in the apartment too?
TATbRHA
Girls!!! For me ANY (canned, pickled, pickled ...) cucumbers are a DISH !!! And not some kind ... It is necessary Aunt Beshu ask to put your part of the recipe in seamers. She knows best and will advise everyone.
Yes, pour the first brine onto the fic. Remove the cucumbers and rinse. Bank can also. Or maybe you don't need to wash ... Throw out the greens too: she's all her owne I gave it to the cucumbers, and they took it. But I don't know about storing! Probably still in the cellar, where it is cool.
Aunt Besya
Virgos, maybe they misunderstood me But if the cucumbers are rolled up in winter, they will not be LOW-salted :) But they will be crispy and tasty! It's just a way to roll in the winter!
I pour out the first brine
I don't change greens
I don't take out cucumbers for washing from the jar, pour half a can of cold boiling water, plop, drain and pour in fresh brine

I throw out the top shitty leaf and change it to a new one. FSE!
Tumanchik
Quote: Aunt Besya

Virgos, maybe they misunderstood me. But if you roll up cucumbers in winter, they won't be LOW-salted :) But they will be crispy and tasty! It's just a way to roll up in winter!
I pour out the first brine
I don't change greens
I don't take out cucumbers for washing from the jar, pour half a can of cold boiling water, plop, drain and pour in fresh brine

I throw out the top shitty leaf and change it to a new one. FSE!
that we all understood! let's get the recipe in the studio!
Oroma
Aunt Besya, Lena! Thank you, everything is detailed and understandable. There is only one question left: where do you store it?


Added Thursday, 16 Jun 2016 11:30 pm

Lena! I'm stupid .. I reread your first post. It says everything about storage. I remove the question. Although for myself I will not fully decide what to do. There is no basement
Aunt Besya
I store in a pit in the garage, where the temperature is above zero, but it's coolTumanych, in you stuck HDE, I now in Karelia will find pickled cucumbers ??? Or without pictures?

In short, I have just two cucumbers in the house, tomorrow I will oblige the man to drag a jar from the garage,he said that I still have forty liters of unknown years there at least some decor for the recipe
TATbRHA
Yes Aunt Besya, I'll send you a picture !!! It's not the photo that matters!
Tumanchik
Quote: TATbRHA

Yes Aunt Besya, I'll send you a picture !!! It's not the photo that matters!
even lie down yourself, but come on with the recipe!


Added Thursday, 16 Jun 2016 11:40 pm

Quote: TATbRHA

Yes Aunt Besya, I'll send you a picture !!! It's not the photo that matters!
gold words!
Tanya you are a genius!
Aunt Besya
lana light
So, who muddied the first lightly salted cucumbers !? Today I bought a little spice for this recipe! We already sell 50-60 rubles on the market. Quite malipuski, fig knows him - salted or salad, we will check in practice!
I made a 3L jar as described here (cold brine without vinegar) and another liter - filled it with hot water and added vinegar. We will try!
velli
TATbRHA, I milk cucumbers just like you. As they become olive, I put them in the refrigerator. Only I cut all the greens with scissors for a brighter aroma of both the pickle and the cucumbers themselves. Finely chop the garlic and quite a lot. I also put greens at the bottom, in the middle between the cucumbers, and on top of the cucumbers. Mix greens with garlic. The scent is worth it all over the kitchen! And when you get the pickles out of the brine in general ... yes with young potatoes !!! I sometimes put a slice of Borodino bread in cucumbers for crunchiness and quick ripening, and I take dill with inflorescences, it is more aromatic for pickling.

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