Dancing from the stove to the computer !! The hot season is coming for seasonal harvesting. Cucumbers are the first to open the season. I offer sourdough cucumbers from bread, cucumbers in their own juice, tap cucumbers, quick salted, proven recipes and well-stored cucumbers.
Cucumbers can be fermented with white or black bread. The principle of salting remains unchanged. Wash, cut off the ends and soak for 2-3 hours in cold water. In order for the cucumbers to be ready as soon as possible, they are pricked with a pin. Put the cucumbers tightly in a jar, line with dill sprigs, grape or cherry leaves, peppercorns and mustard seeds. Put pieces of white, non-yeast bread (sourdough). The bread can be wrapped in cheesecloth. Pour in a warm solution of water, sugar and salt. Cover the jar with a linen rag, bandage and place in a room with an average temperature of 20 ° C. As soon as the cucumbers begin to sour, that is, when the filling becomes cloudy, transfer them to a colder room. Fermentation lasts 1-2 weeks. In the course of fermentation, you need to add the fill and remove the film that forms on the surface. To preserve the cucumbers for a longer time, they are transferred, after rinsing with water, into a clean dish and filled with pouring: 10 g of salt per 1 liter of water. Sterilize at 80 ° C for 30 minutes.
Lightly salted cucumbers "on white bread"
Cucumbers - 2 kg, white bread - 200 g, sugar -1 tbsp water - 1.5 l, salt - 75 g.
Wash the cucumbers, put them tightly in a jar, placing them as vertically as possible. Before that, put white bread, cut into pieces, on the bottom of the container. Boil water, dissolve salt in it, pour bread and cucumbers with hot brine so that they are completely immersed in the solution. Put oppression. After 2-3 days you can eat them. Cucumbers of this salting are unusually tasty and aromatic.
Larisa Gritsyuk 3
Cucumbers with bread, yummy! It turns out like barrel ones! I put any bread in the bed, which is in the breadbox. Beforehand, I dry it in a frying pan, until red, but so as not to burn, it will taste bitter. I put spices, herbs, slices of bread on the bottom of the can, in the middle and on top and pour cold, boiled, salty (taste) water. Cucumbers can be punctured and cut off the ends. I don’t prick. It costs 5 days. Cover the jar with gauze. On the 6th day, strain the rossol, rinse the cucumbers and pour in the same rossol . Stay in the refrigerator until October. Delicious, everyone likes it.
Cucumbers in their own juice - in a porridge of grated cucumbers.
At the bottom of a three-liter jar, put one part of the "porridge", coarsely chopped dill, horseradish leaves, 2 cloves of chopped garlic, peppercorns. Put cucumbers or put, on this layer of cucumbers apply the second layer of "porridge", then cucumbers again, then a little dill with horseradish and on top a third part of "porridge", pourin a jar with ogurtsami, the remaining soup (if there is not enough liquid, rub another cucumberov and add a little salt, let stand and add this liquid to the jar. If you do not have a basement or cellar, put the jars in a dark, cool place, put plates under the jars, the cucumbers will ferment. Cucumbers can be immediately covered with plastic lids. Cucumbers ferment for 12-15 days, after the cucumbers stop fermenting., You can roll up with iron lids.
If there is a basement, close the cucumbers with a nylon lid and into the cellar until winter, in the cellar they slowly wander, getting ready for winter, they turn out like pickled while the cucumbers wander, excess liquid flows out. All voids between cucumbers should be filled with grated mass.
The second method of cucumbers in cucumber porridge: Put the cucumbers in a container mixed with herbs, garlic, spices and porridge. Put a porcelain saucer on top and oppression - the cucumbers should be completely covered with juice.Leave at room temperature until lactic acid fermentation begins. Then transfer the container with cucumbers to a refrigerator or cellar with a temperature of 1 ~ 3 ° C until fully ripe. Ripening takes place for 10 ~ 15 days.
If during fermentation the liquid level in the cucumbers drops, top up with brine to the brim (ratio: 65 ~ 75 g of salt per 1 liter of water).
And one more recipe for cucumbers in their own juice with herbs.
You need two types of cucumbers: some small ones - for salting, others large, overripe (only not sour) - for mashed potatoes.
Pass large cucumbers through a meat grinder into a separate bowl.
Cucumbers must be washed, but dry (otherwise they will sour). At the bottom of a dry 3-liter jar, put part of a horseradish leaf, black currant leaves, dill (you can also use dill umbrellas with seeds), cherry leaves and two or three cloves of garlic (it is better to cut). The greens should cover the bottom of the jar. On the greens, put one tablespoon of salt (not iodized!) A little bit with a slide.
Then put mashed potatoes, and place small cucumbers in it so that mashed potatoes and cucumbers fill half the jar. Then put the same herbs that are listed in one layer, and again a tablespoon of salt on top. Then again mashed potatoes and small cucumbers. The puree should completely cover the cucumbers. Then on top again - greens (dill, garlic, currant leaves, cherries). The horseradish leaf should lie on top - it prevents mold from growing. Put the third (and last) tablespoon of salt on top of the greens. Close the jar with a plastic lid. It is better to make the jar a little incomplete so that there is room for fermentation.
By spring, cucumbers may sour a little, but they can be revived by placing them in a fresh solution (3 tablespoons of sugar per 1 liter of water). The cucumbers are fragrant and tender. Puree can be used in salads or pickle.
It turns out very useful pickled cucumbers, you can eat ulcers, small children all natural. You can also drink pickle from these cucumbers for cleaningthe organism.
I will offer you one morerecipe - pomycucumbers, cut on both sides, put coarsely chopped dill, horseradish and garlic in a three-liter jar on the bottom, then fold the cucumbers, pour water from the tap into a jar of cucumbers / this so that you know how much water you need / then pour the water in a saucepan, add a 100 gram glass of salt without a top - mix everything, and pour it back into a jar with cucumbers - let it stand in the apartment for 3 days, after 3 days pour water from the jar into the pan, wash the cucumbers, choose the restpour, put horseradish, dill, garlic, washed cucumbers in a clean sterilized jar, boil the brine that you poured into the pan, onboils for 5 minutes, then pour cucumbers with hot brine, roll up with an iron lid, turn over, wrapth - the next day you can put in the pantry, you get exactly the same as in the cellar - and still natural without vinegar.
No problem and no hassle. A very good recipe. I found it on the Internet, I don't know whose salt I have been using for this recipe for 2 years. Cucumbers turn out to be incredibly crispy.
My cucumbers are good. In glass jars on the bottom I lay out the inflorescence of dill, chopped horseradish leaf, cut into halves 2-3 cloves of garlic, black peppercorns, currant leaf, red capsicum. Put the washed cucumbers on top, do not cut off the tips of the cucumbers.
In warm in we breed odesalt 100 grams per 1 liter of water and pour the cucumbers with this solution to the top of the jar, then sprinkle with half a teaspoon of dry mustard on top. We cover the cans with light lids (from cans of purchased sour cream). We put the jars in containers so that the brine during fermentation does not spill over the surface of the table, shelf or window sill. Cucumbers are salted for 4-5 days (you don't need to put in a cold place). We monitor when the "fermentation-salting process" has come to an end - at first fermentation, the cloudy brine becomes more transparenta certain sediment has formed on the cucumbers - it's time to prepare the cucumbers for rolling. We take the required number of lids, wash them under cold water. We take a jar of cucumbers, cover with a palm and rinse the cucumbers so that no sediment remains. Pour cold water from the tap and repeat the procedure until the contents in the jar are completely clean. From the source: Then we put the jar under the tap with cold water and fill it up to the "meniscus", i.e. maximum. (I fill with spring water) We check that there are no bubbles between the cucumbers, knock on the jar so that all the bubbles rise up. poured outand there is no air !!! We roll up the lid. AND EVERYTHING. There is no need to turn over the banks. Leave the jars under control for a few days - if suddenly there is air there due to our oversight, then the fermentation process will swell the lid. In this case, I remove the lid, "correct the mistake" by adding water to the maximum and roll it up with a new lid. But my 20 years of experience has already rid me of this. So be careful! Cucumbers are in the closet in the apartment for a year, two, three. The whole trick of pickling - the cucumbers are crunchy, as if from a barrel, excess salt went into clean water, the brine becomes very tasty. Well, the pickle turns out to be classic, I found Vasua's photo album -30
And a very simple and always successful recipe: Lightly salted cucumbers
Cucumbers in a bag Wash cucumbers, cut off on both sides, dip each cucumber spout in salt, do not spare your darling, then put it in a plastic bag and fill it with finely chopped greens, whatever your heart desires: dill, parsley, green luchoTo; Tie the bag and shake vigorously ... 3 minutes and into the refrigerator That's it! After 2.5-3 hours you can enjoy it))) checked)))One more n kitchen secret: It happens that you open a can with cucumbers, are they saltymore sourish. In short, not to your taste. How to be? In this case, I do this: Without pouring the cucumbers out of the jar, I rinse them with cold well water, then dilute 3 tablespoons of sugar in cold water (per 1 liter of water) and pour the cucumbers with this solution. After a few days, the cucumbers will not be recognized, they will be unusually tasty.
