The right cucumbers, classic - recipe with a photo on Mcooker: the best recipes

Correct cucumbers, classic

Category: Blanks

Ingredients
Cucumbers	how much will fit
spices	taste
salt	2,0-2,5%

Cooking method

I decided to make a full-fledged recipe from my comment (I didn't allow to insert a link), all the same, more people will read it this way. Moreover, as more than once already convinced why the recipe goes into oblivion and even those who have such an opportunity (a good cellar) do not know about it and do not use it. While the method is not much easier, the result is almost one hundred percent. Although you can step on a rake, but I will mention them. To make it easier for me, I'll just copy my post here and add some comments ...
Quote: kavmins
very good recipe, it looks like I've been looking for this for a long time. My grandmother salted unusually tasty cucumbers, but I didn’t have time to find out the recipe, alas .. this taste never again in my whole life was possible neither to achieve, nor to try it from someone (((... I wonder what I remember , she also added a little carrots and parsnips to the spices, it seemed like there were acacia leaves, but she also added aspirin and did not pour boiling water later, as some advise .. I will definitely try your recipe - everything is detailed here and boiling water is not needed, but only boiled cold water is also very correct! ..)
Most likely your grandmother, like many other grandmothers, made everything much easier. There even seemed to be such a recipe (I can't find it), I'll try to repeat it with scientific comments. By the way, there are many variations of the recipe, but in fact they differ little or not in taste. For example, water can be poured with cold boiled water, you can simply damp, you can even pour boiling water. Many times I have met the statement that well water is certainly needed - I can authoritatively say that this is complete nonsense, you can take any water you have. You can dissolve salt in water beforehand, but easier and more correct pour salt into the jar! Because salt needs exactly one level tablespoon per liter finished product, that is, three spoons per three-liter jar. Salt will saturate both pickle and cucumbers. Therefore, it is fundamentally incorrect to indicate the amount of salt per liter of brine, because then the amount of salt in the jar will ultimately depend on how tightly the cucumbers were crammed into it and how much space is left for the brine, respectively. Of course, all housewives stuff an approximately equal amount of cucumbers into jars and, accordingly, an approximately equal amount of brine is placed, but methodologically it would be more correct to dance from the total volume. By the way, in the recipe that I saw here, but I can't find something, there were two tablespoons of salt with a slide, in my opinion it's the same thing that three without a slide. There was also about a spoonful of alcohol or two tablespoons of vodka. If you don't mind drinking alcohol, you can add, it certainly won't be worse, but I honestly didn't notice much difference. I'll add another comment, I salt by and large by the eye, and even I have spoons of different sizes, so what can I say about who will measure with their own ... If a spoon is large, I take less salt in it, if a little more dessert, then I take a full one. Usually I still oversalt a little, I'm afraid that if I don't salt it, then the fermentation processes will go wrong. If there are scales, then I think 70 grams can be put safely. In no case do I put sugar in it. Sugar only in pickled-sterilized, "dead" canned food. There it is useful, it will add flavor, and retain the aroma of freshness. And in "living" preparations, the nutrient sugar medium will very easily lead the fermentation processes to the pathogenic side. Better not to risk it.
In general, we put whatever seasonings we like, put the cucumbers, fill a hat of twigs and dill umbrellas on top (this hat will prevent the top cucumbers from being without brine if it settles a little - but if you have the opportunity and desire, you can add a weak brine after a couple of weeks in the cellar, but usually not required). We pour three tablespoons of salt without a slide (75 grams if there is a scale - no more, but not less than 60) and fill it with water, close it with plastic lids, that's it! And I pour hot directly from the tap because I live in my house and the hot one (from my boiler) does not naturally differ from the cold one in my composition. You can pour it cold, but then you need to make sure that the salt has dissolved, that is, the jar will have to chat. It is also advisable to put one or two teaspoons of mustard in each jar, either powder or seeds. Mustard oil has a slightly preservative effect.
And finally the most important thing Immediately put the cans in the cellar! or refrigerator. So whoever does not have a cellar, the option, alas, is not for you. The whole point is that the slower the fermentation-souring, the tastier the cucumbers. Sour for three days in the heat are very similar to them, but still not so. Vigorous fermentation-acidification, as it were, tears apart the cells from the inside. It does not always turn out not empty and not so crispy, although the taste is very similar. In the same way, you can salt tomatoes, you can assorted tomatoes-cucumbers, but then the tomatoes must be pierced at the stalk (necessarily! - from personal sad experience) If this is not done, then the cucumbers will be bare salt, and the tomatoes will not be salted. If the tomatoes are separately without cucumbers, then you can not pierce them. The taste is gained in two months. But you can eat even after a week, but then it will be ordinary lightly salted cucumbers with their characteristic taste.This year I also salted young zucchini and squash until I tried it, so I don’t know what happened and I didn’t try it before, I still preferred to buy cucumbers, but I grew my melons for the first time.
Although I live in the suburbs, I don't grow anything other than greens, in the season I go to the wholesale market and buy 15-20 kilograms of the freshest as possible on the cheap, hold it a little in water, wash it and salt it. I leave some on a salad, two or three cans or a plastic container of 10 liters, I leave them in the refrigerator to eat lightly salted. As I said, their recipes are absolutely the same, the only difference is in the aging time. Well, I also cut off the tips of the "lightly salted" ones, or even cut them in half, since I choose the largest ones from the general heap into salted ones. Although I remember when I salted a lot of large ones in the cellar and cut them and did not notice much of a difference either. So if there is a need, you can safely cut it, it will still be delicious. This year I left one five-liter and one three-liter in the refrigerator. In the five-liter, as it was eaten, I threw it from the store (while the price is still more or less acceptable) and added quite a bit of salt, the three-liter was unaffected and reached condition, in the photo, by the way, it is. Those that I leave in the refrigerator in them I crush the garlic, I can put ground spices. Although nothing interferes with how to do it with those in the cellar, I tried it this way, I didn't notice much difference.
What rake can be.
Not immediately lowered into the cellar. For example, a cellar in the garage and you need to take the banks there, but your hands don't reach. In my opinion, the temperature should immediately be sufficiently low and stable. For example, if it is no longer hot outside and take them out for a couple of days on the balcony (while they are taken to the garage), then this is not good, although the temperature is almost good, but during the day it is +15, and at night +5. Here stable +10 would be normal, stable +5 as in a refrigerator or a good cellar is even better. For example, my cellar is not the best and deepest, even now, when it's already +3 on the street, I still have +10 there, but the pickles are generally successful. But somehow it was too lazy to put it straight into the cellar and for a week or even more stood on the cold veranda, it was already very cold, so I was in no hurry to put it where I think to rush, and it is cold enough for them on the veranda ... then the cucumbers did not please, were softish, although the taste is still better than pickled ones, and it did not affect the tomatoes at all. And it was noticed for a long time that if the jar is in the refrigerator, then the result is a little better! The taste and texture are better, the brine is more transparent.By the way, the more transparent the brine, the better the pickles, but firstly, it will never be perfectly transparent, and secondly, it only applies to this method, that is, if you get a transparent brine in other ways, for example, do not salt but pickle, then the quality of the workpiece is already nor does he speak. The brine is perfectly clear, but the product is actually "dead". Somehow I watched "Let's Get Married" and some of the participants or participants treated the hosts to pickles. I noticed Guzeeva's remark - "Oh! Cloudy brine, these are the right cucumbers!" Look, I think, it turns out to be understood
Speaking of water temperature, if it is not possible to immediately put the jars in the cold, then perhaps it would be more correct to pour boiling water over it. Then a day or even two they may safely endure in the warmth.
While standing in the cellar, the pickles will continue to live, the resulting gas will squeeze part of the brine out of the cans, the cans will stand in smudges, traces of mold may form on these smudges. Do not pay attention to this. Before consumption, wash the jar, wipe it, open it and see that this did not affect the taste and aroma of the product. It will be sadder if, after calming down, the brine drops so much that the upper cucumbers are partially bare, I usually check and top up if necessary, but as a rule, no top-up is required. And in a can that is in the refrigerator, the processes go so slowly and in a controlled manner that not only refilling is not required, it usually does not squeeze anything out of the can.