What to make from large cucumbers for the winter. Harvesting for the winter from overgrown cucumbers

Every diligent summer resident undoubtedly rejoices in a good harvest - which means that both in winter and in summer there will be delicious vegetables. However, sometimes there are reasons for disappointment. Imagine that one day you missed the moment of picking cucumbers - you went on vacation or on business. Returning to the dacha, you open a greenhouse - and there are either zucchini, or pumpkins - in a word, overgrown cucumbers. Such, you know, with a thick skin, large grains - as in the photo.

Few people love these overgrown fruits, because small cucumbers taste much better, and they look much better in a salad. You can, of course, by a strong-willed decision to send overgrown cucumbers directly to the compost heap, even if they serve as fertilizer for future generations. But it's not so easy to take and throw away 2-3 buckets of your work, even in the form of overgrown cucumbers. Why not preserve them for the winter in the form of a salad? There is lots of simple recipes such a salad for the winter.

Let's start with the simplest. Not everyone likes to make canned food with hot brine for the winter, so we will try to prepare a salad with cold filling for the winter.

Recipe 1. Salad of overgrown cucumbers with cold pickle

You will need:

• 1 kilogram of overgrown (or just large) cucumbers
• 2 medium onions
• 10 cloves of garlic (you can use less if you want to make the salad not too spicy)
• 3 teaspoons salt
• 100 grams of sugar
• 3 tablespoons table vinegar (9%)

Wash cucumbers and cut into slices (no need to peel). The circles should be quite thick, about a centimeter. Onion cut into rings or half rings. Squeeze the garlic or finely crush it in a mortar.

All vegetables mix in a bowl or saucepan. Salt, sprinkle with sugar, sprinkle with vinegar. We cover with a lid. We send it to the refrigerator for 12 hours, we wait until the cucumbers start up the juice. Gnat is not needed.

Sterilize and cool jars. Arrange cold salad in jars. It is important that there is enough juice - it must completely cover the cucumbers. We cork the jars and send them to the refrigerator or basement to wait for winter.

Recipe 2. Cold salad of grated overgrown cucumbers

You will need:

My overgrown cucumbers rub on a coarse grater. You don't need to peel off the skin.

Salt the grated cucumbers. Salt promotes the secretion of juice. After some time, the juice will need to be drained into a separate container - this is the future basis of the brine.

Finely chop the greens, cut the onion into thin half rings. Mix with cucumber mixture. Add allspice, salt and sugar.

The mixture is placed in pre-sterilized jars, pour juice from cucumbers. Leave to stand for 15 minutes, pour the juice into a saucepan and boil it over low heat. Add the vinegar essence to the juice.

We fill the jars again with brine, leaving a little space. Top the jar with vegetable oil and roll up the lid.

Recipe 3. Spicy Korean salad of overgrown cucumbers

Another recipe for a cold salad of overgrown cucumbers is Korean style cucumbers. The spice mixture is important here - it is she who gives a special taste to this dish. Make such a salad, and you will be pleased to savor it in the winter.

You will need:

Cucumbers, as usual, wash and cut into large strips(you can remove large seeds).

We rub the carrots. It is better to use a special grater for Korean salads, but a regular grater will do. Mix cucumbers and carrots, squeeze garlic. Add salt and sugar, then vegetable oil and vinegar. Sprinkle with black pepper. Mix again. Leave the salad in the refrigerator.

After 2 hours, take the salad out of the refrigerator, add mustard and coriander - do not forget to try. It is better to add spices gradually so as not to spoil the taste of the dish.

We lay out the salad in pre-sterilized jars. We send for storage in the refrigerator.

Recipe 4. Salad of stewed overgrown cucumbers

Having mastered cold canning, you can move on to more complicated recipes salads for the winter, where you need to pour vegetables with boiling marinade or stew.

You will need:

• Overgrown cucumbers - 2-3 kilograms
• 5-6 large onions
• 7-8 garlic cloves
• 3 tablespoons of sugar
• 100 ml table vinegar
• 2 tablespoons salt
• Vegetable oil
• Black pepper (peas)
• Parsley, dill and other herbs to taste

My cucumbers. Leave in a bowl, bowl or saucepan to soak for one hour in cool water. Cut into circles, preferably thin. You can also cut the cucumbers into strips, after clearing them of large seeds. Finely chop the onion. Mix with cucumbers.

Now put the mixture in a large bowl, put pepper, sugar and salt, mix again. We do not turn on the fire - cucumber juice should appear first.

After 30 minutes, turn on the stove, wait until the cucumbers change color. Pour them with vegetable oil and vinegar, wait for the boil.

Squeeze the garlic into the pan, finely chop the greens and also add to the cucumbers. We mix.

After a few minutes, lay out in washed sterilized jars. Banks can be wrapped in a blanket or towel to cool more slowly. After cooling, put in the refrigerator.

Recipe 5. Salad of overgrown cucumbers with hot marinade

For each liter jar For this salad you will need:

• 1 kilogram of large cucumbers
• Several sprigs of dill
• 4-5 small cloves of garlic
• Allspice (or black) pepper (7-8 peas)
• 1-2 dried cloves
• Salt - 1 tablespoon
• 1/4 cup vinegar (9%)
• Sugar - 3 tablespoons

my cucumbers and cut into circles(no need to peel or remove seeds).

We sterilize jars. We put pepper, cloves and garlic, as well as washed dill, on the bottom of the jars. We fill the jar with cucumber rings - there should be little free space, the cucumbers should be tightly packed (see photo).

In a saucepan, you need to prepare a brine. Pour a liter of water, dilute vinegar, add sugar, salt. When it boils, fill jars with hot solution, cover with lids. After a quarter of an hour, the jars will cool down, and the brine will absorb the aroma of cucumbers.

Now we pour the brine back into the pan and boil, and then pour it into jars and close them with lids. Again, recommended chill jars slowly and store in a cool place.

In fact, these are ordinary pickled cucumbers, only cut into rings, and not put in whole jars.

Recipe 6. Overgrown cucumbers pickled with rolls

There is one more interesting recipe overgrown cucumber salad. Sometimes this dish is called "Teschiny tongues". Why it is called that, you will understand when you read the recipe and look at the photo.

You will need:

Let's prepare the marinade first. Dilute vinegar in 1 liter of water. We turn on the fire. When it boils, let it cool.

My cucumbers. Remove the skin, remove large seeds cut into long strips. Cooking gruel from chopped herbs and garlic. We take a large container, put cucumbers in layers in it. Sprinkle the layers with salt, herbs and garlic. Pour over the marinade. Keep under pressure in the refrigerator for one day.

We take out the cucumbers from the refrigerator - now they are soft and easily rolled into small rolls by snails. Drain the marinade and boil again. We lay out the rolls and greens in pre-sterilized jars, add the marinade and close the lids.

Recipe 7. Caviar from overgrown cucumbers with tomatoes

You will need:

• 2 kilograms of overgrown cucumbers
• Kilogram of tomatoes
• 4 sweet bell peppers
• 5 large onions
• 600 grams of carrots
• salt - 3 tablespoons
• vegetable oil

First, wash and clean the vegetables (do not clean the tomatoes). Cucumbers are peeled.

Finely chop the onion, grate the carrot. Fry carrots with onions in vegetable oil.

Three cucumbers on a coarse grater, grind tomatoes with a meat grinder or mash with a blender (you can not remove the skin). Bulgarian pepper cut into large cubes.

We put all vegetables, including onions and carrots, in a saucepan and simmer over low heat for a little more than half an hour. Don't forget to salt.

While the vegetables are stewing, let's prepare the jars - for this amount of food you will need 4 carefully sterilized liter jars. We lay out the caviar in jars and roll up the lids. We cool.

Cucumber salad for the winter

Not a single feast in our country is complete without crispy pickled cucumbers. Many housewives grow cucumbers in their beds. home preservation always has a special taste. What to do if you notice that the cucumbers are overgrown? What can be prepared for the winter from them? We will not throw anything away, everything will go to the harvest.

Delicious appetizer "Teschin tongues"

What can be cooked from overgrown cucumbers? Only housewives are interested in this question, who grow cucumbers in the garden with their own hands. It's impossible to keep track of everything. Just a couple of days - and the cucumber has outgrown. It cannot be preserved entirely, primarily because of the aesthetic appearance.

Many women throw away such cucumbers, but why transfer the product? Have you been looking for information for a long time about what can be cooked from large cucumbers? You're lucky. Please write down the recipe.

Compound:

• 3 kg of cucumbers;
• 1 kg of onions;
• 1 tsp fragrant ground pepper;
• 1 ½ st. refined vegetable oil;
• 1 st. granulated sugar;
• 3 art. l. salt;
• 4 tsp vinegar with a concentration of 70%.

Cooking:

• Rinse cucumbers thoroughly.
• Now we will try to cut them into uniform slices. With large cucumbers, this will be very easy to do.

• Put the cucumbers in a large saucepan and add salt.

• Next, send allspice ground pepper.

• Now let's add sugar.

• Then pour refined vegetable oil.

• We cry a little and cut the onion in the shape of half rings. We will send it immediately to a container with cucumbers.

• Add vinegar for taste. Pay attention to his concentration.

• We mix everything thoroughly. Better to do it manually.

• We cover our cucumbers with a film for food products and leave it all night. By morning we will have juice.

• Arrange the salad in jars and pour over the juice.
• We put sterilized jars with salad in a cold oven.
• We sterilize the salad for 20 minutes, and then roll up the lids.

Cooking a salad from the summer, enjoying it in the winter

This is not all that can be prepared from overripe cucumbers. You cannot even imagine the variety of recipes and the scale of culinary possibilities. Now we will share the recipe with you delicious salad. The set of products is traditional. Difficulties in this culinary process no. But the taste of the salad will make such a gastronomic impression that will remain in the hearts and stomachs of gourmets for a long time.

Compound:

• 2 kg of cucumbers;
• 0.2 l of refined vegetable oil;
• 5 st. l. vinegar with 9% concentration;
• 200 g fresh dill;
• 0.2 kg of onions;
• 1 ½ st. l. medium grinding salts;
• 3 art. l. granulated sugar.

Cooking:

• Rinse cucumbers thoroughly. If yellow spots appear on the overgrown cucumbers, without a doubt, we quickly peel off the entire skin from the vegetables.
• Cut cucumbers into strips, slices or rings and put them in a deep bowl.
• We clean the onion from the husk and chop in the form of half rings.
• Rinse the dill well, dry and chop.

• We mix all the ingredients and leave for 3 hours in a secluded place.

• Now add granulated sugar, salt, refined sunflower oil and table vinegar.
• Mix everything thoroughly and put the pan on the stove.
• After boiling over moderate heat, boil the vegetables for literally 5-7 minutes. You will notice how the cucumbers change color before your eyes.

• In advance, we have already prepared containers for conservation, subjected them to sterilization.
• It remains to spread the salad hot in jars and roll up the lids.
• Keep the jars upside down in a warm place until completely cool.

Spicy appetizer of overgrown cucumbers

We will now give you another idea of ​​\u200b\u200bwhat can be prepared from large cucumbers. Why not do savory snack? Cucumbers combined with mustard grains and spices will turn out to be surprisingly fragrant and tasty. No one can resist this meal.

Compound:

• 1 kg of cucumbers;
• 5 st. l. granulated sugar;
• 1 st. l. mustard seeds;
• ½ st. table vinegar;
• 1 ½ st. water;
• to taste cinnamon and a mixture of peppers;
• 3 art. l. medium salt.

Cooking:

1. We will have original snack. As you know, overripe cucumbers have large seeds. We will cut the cucumbers into quarters and clean out the seeds.
2. Dilute sugar and salt in water.
3. Add cinnamon powder and pepper mixture to taste.
4. Mix marinade with grain mustard.
5. Put the marinade on the stove and bring to a boil.
6. At the final stage, add table vinegar.
7. We lay out the cucumbers on the banks and pour the marinade.
8. We sterilize the preservation in a water bath for 20 minutes, and then roll up the lids.

Culinary fantasy without limits

From overripe cucumbers you can cook a delicious snack. Such a dish will be in perfect harmony with meat or fish and will become a full-fledged decoration of the festive and everyday table. To quickly chop all the vegetables, use an electric meat grinder or food processor.

Compound:

• 1 kg of cucumbers;
• 500 g fresh tomatoes;
• 200 g of onion;
• 200 g carrots;
• 2 pcs. sweet bell peppers;
• refined sunflower oil;
• 65 g salt.

Cooking:

1. Rinse cucumbers thoroughly and peel.
2. Now we need to grind them on a grater or in a blender.
3. Too large seeds are better to choose.
4. Rinse and dry fresh tomatoes first.
5. Now, literally for 30 seconds, place the tomatoes in boiling water. So it will be easier for us to remove the skin from them.
6. Grind the tomatoes to a puree consistency.
7. Peel onions and carrots.
8. Chop the vegetables and send them to the pan.
9. Until fully cooked, we sauté the onion-carrot mass in refined sunflower oil.
10. Rinse the sweet peppers and send them whole to the oven. We will bake them for 5-10 minutes.
11. Now you can peel the roasted peppers and chop into cubes.
12. Mix all the ingredients with cucumbers, add salt.
13. Mix everything thoroughly.
14. Boil the cucumbers in a heat-resistant bowl for 40 minutes.
15. Immediately put them in sterilized containers for conservation.

Last year my cucumbers outgrew. What to do? And I found a couple of recipes, decided to try them out - and I was just delighted!

RASSOLNIK

For 6-7 half-liter jars I take 3 kg of cucumbers, 1.5 kg of tomatoes, 1 kg of carrots, 0.5 kg of onions, 200 g dry pearl barley, 4 tbsp. spoons of sugar, 2 tbsp. tablespoons of salt and 0.5 liters of water. You will also need 0.5 cups of vegetable oil and the same amount of 9% table vinegar. I cut cucumbers into slices, rub carrots with a combine, and cut onions with it. I pass the tomatoes through a meat grinder, I don’t remove the skin first - it’s still practically not noticeable. I wash the cereal thoroughly.

I put everything in a large saucepan, mix and cook for 20 minutes from the moment of boiling. Then I add chopped greens - parsley, dill, cilantro, and pour vinegar, cook for another 10 minutes and pour into pre-sterilized jars.

And in winter it is enough to open a jar, throw it into boiling water - and after 10 minutes delicious pickle I'm ready now. You can add this dressing to the basics or hodgepodge - where pickles are required.

True, the usual cheap pearl barley is not suitable for the recipe, it is better to take light, a little more expensive - it boils faster.

You can also make a delicious salad out of overgrown cucumbers.

SPICY SNACK FROM OVERGROWED CUCUMBERS

I cut all “substandard” (curved, overgrown) cucumbers into rings and half rings 0.5-1 cm thick. In total, 2.5 kg of cucumbers are needed.

1 kg of onion (any one is also suitable) I cut into half rings. I put the vegetables in a saucepan, add 100 g of sugar and sunflower oil, 2 tbsp. tablespoons of coarse salt, 100 ml of 6% vinegar, crushed garlic, ground coriander, all kinds of chopped greens. I put it on the stove and cook until the cucumbers begin to change color (iu-ib minutes). I immediately lay it out in jars, tamping it tightly, and roll it up. I cool under the blanket traditionally turned upside down.

Cucumbers are amazingly tasty, sweet-sour, crispy. Garlic gives the brine a cloudy color, but it is he who gives a spicy aftertaste. I keep jars in the fridge.

BORSCH "SUMMER ABOUT THE BANK"

A friend shared this magical recipe with me, and for 5 years now I have not known any problems if suddenly guests come to me and there is no time to cook “something like that”. Delicious borscht can be cooked in just 5 minutes.

I take 1.6 kg white cabbage, the same amount of beets, 1 kg of tomatoes, 0.5 kg of sweet bell pepper, 0.5 kg of carrots, 300 g of onions, 8 tbsp. spoons of ketchup, 300 g of sunflower oil, 5 tbsp. spoons of 9% vinegar, 4 tbsp. spoons of sugar and 3 tbsp. spoons with a small slide of salt (non-iodized!). By the way, it is not at all necessary to use selected products for borscht - small, damaged, ugly ones are also suitable.

I wash and clean vegetables. Shredded cabbage, carrots and beets are passed through a combine.

Tomatoes, onions and peppers are passed through a meat grinder. And pour it into a large bowl. Here I add salt, pepper to taste, sugar, ketchup and oil and bring to a boil. And at this moment I lay carrots and beets, mix and wait until it boils. Only after that I fall asleep cabbage and mix thoroughly again. Now the dressing should be stewed on low heat for 1.5 hours. I just have to stir from time to time so that it does not burn.

After that, I lay out the finished borscht in sterilized jars, roll it up and, turning it upside down, cool it under a blanket.

Borsch is so delicious that my family is ready to eat it at least every day! And one more of its advantages - it is stored in the room, under the bed.

What to do with overgrown cucumbers - video

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Summer is a hot time for women who are in a hurry to make preparations for the future from a wide variety of vegetables and fruits. But not every housewife knows and knows how to use even an unsuitable, at first glance, product. Overgrown cucumber salad for the winter is a reality. With this dish you can please not only your family, but also your friends. How to make a delicious snack will tell you a video that many Internet resources offer to watch. The choice of recipes is quite large.

A delicious salad with overripe cucumbers can be made as a Korean appetizer or with a pickled product. All of them have excellent taste qualities. Recipes for salads from overgrown cucumbers harvested for the winter are presented below. All of them can have a spicy taste (Korean-style snack) or take on more delicate flavors.

Salad "Nezhinskiy"

The process of preparing this salad is quite simple, besides, it contains the usual ingredients. For the recipe you need:

• 3 kg of overgrown cucumbers;
• a quarter cup of table vinegar and vegetable oil;
• 0.7 kg of onions;
• 100 g fresh dill;
• 3 art. l. Sahara;
• 2 tbsp. l. salt.

How to cook this winter salad from overripe cucumbers? Actions are as follows:

1. Cut off the noses and tails of the cucumbers.
2. Cut the vegetables into 4 pieces crosswise.
3. Onions should be cut into small half rings.
4. Chop a bunch of dill.
5. In a large bowl combine all ingredients.
6. Leave the contents for 30 minutes.
7. Banks boil.
8. Spread vegetable slices in a container.
9. Pour water into the tank and put the jars on the "hangers".
10. Turn on slow fire.
11. Lettuce stand from the moment of boiling for 25 minutes.
12. Carefully remove the cans, and then twist them.
13. Turn the jars upside down, carefully cover them with a warm blanket.
14. Remove products for storage.

Such Nezhinsky salad, which uses overgrown cucumbers, can be stored without worrying about the temperature. For your information - this dish can be made without sterilization, but then, before laying out in jars, the vegetables should still be pre-boiled for 12 minutes. It is worth noting that such a winter homemade preparation, as well as a Korean salad, is a success not only in its region (Nizhyn), but also in different countries.

Salad "Tushenka"

Few people know that an overgrown cucumber can be used to make vegetable stew. The dish is considered a versatile snack, as well as a great companion for meat dishes and other stewed vegetables.

You can prepare a simple salad for the winter if you have the following products on hand:

• overripe cucumbers - 2 kg;
• sweet pepper - 3 pcs.;
• onion - 0.5 kg;
• vegetable oil - 150 ml;
• a large bunch of greens - 1 pc.;
• 1/2 tsp. black ground pepper and citric acid;
• garlic - 10 cloves;
• coarse salt- 20 y.

And also tomatoes and carrots should be added to the recipe - one kilogram each. Some housewives are interested in whether a different ratio of components can be used in the recipe. For such a salad, it is quite possible to change the proportions of the products that are in the house.

To prepare stew - a salad of overgrown cucumbers, you must perform the following steps:

1. Collect cucumbers that have already outgrown, peel them, remove old seeds, and then cut the vegetables into small cubes.
2. Tomatoes can be grated or chopped into small pieces.
3. If the tomato is small, they can be seen with the usual tomato paste, but not ketchup or adjika.
4. Carrots should also be finely chopped.
5. Add pepper and onion to the workpiece in the form of thin half rings, and garlic can be finely chopped.
6. Pour into a deep frying pan, and then heat the vegetable oil in it.
7. Put the chopped cucumbers in a bowl and fry them until translucent.
8. Add other components.

The layout sequence is as follows:

• bookmark carrots;
• after 10 minutes of stewing, tomatoes are added;
• after 5 minutes - pepper, onion and garlic.

The vegetable mixture must be simmered over low heat for about 10 minutes, stirring constantly. The next step will be laying salt and herbs in the salad. Next, the appetizer languishes for about 10 minutes. Do not forget to add citric acid at the end of cooking. Mix the vegetables and immediately turn off the heat. Vegetable stew can be laid out in sterile jars. Hot containers must be turned over, covered with a warm cloth. Such an appetizer, as well as tomato salads for the winter, is recommended to be stored in the cellar in the future.

Salad "Pikuli"

This salad recipe made from overgrown cucumbers requires a minimum set of ingredients. Such preparations for the winter do not require the presence of expensive ingredients, unlike Korean-style snacks. The salad is fairly easy to prepare. The dish is cheap and tasty.

List of required components:

• large cucumbers (overripe or unripe) - 1 kg;
• granulated sugar - 5 tbsp. l.;
• salt - 60 g;
• water - 300-350 g;
• vinegar 9% - 0.5 cups;
• black and allspice - to taste;
• coriander - 1 tsp;
• mustard seeds - 1 tbsp. l.;
• cinnamon - a small bar.

1. Remove peel from cucumbers.
2. Cut the vegetable into four pieces.
3. Remove seeds.
4. Place vegetables in boiling water for 1 minute.
5. Drain the water through a colander.
6. Divide the salad into jars.
7. Throw spices and spices into the liquid.
8. Prepare marinade.
9. Pour ready-made "pickles" from overripe vegetables.
10. Pasteurize the appetizer for about 20 minutes in a water bath.

By the way, cucumbers can be replaced with zucchini. Zucchini salad for the winter, made according to this recipe, also has a pleasant taste, as, indeed, an appetizer of cucumbers with mustard.

Salad "Cube"

A similar salad of overgrown cucumbers for the winter will become a favorite addition to meat dishes for the whole family thanks to its original taste. For the recipe you need to take the following products:

• cucumbers - 5 kg;
• tomato paste - 0.5 l;
• salt - 0.3 cups;
• sugar - 1.5 cups;
• refined oil and vinegar in an amount of 100 g;
• garlic - 3 cloves.

Cooking process:

1. Rinse cucumber overgrowths.
2. Remove seeds and skin.
3. Cut vegetables into medium cubes.
4. Pass the garlic through a garlic press or finely chop.
5. Mix all ingredients in a fireproof saucepan for simmering.
6. Simmer the contents for 20 minutes under a lid without fire, until the cucumbers start juice.
7. Next, put the composition on medium heat.
8. Stew the appetizer from the boil for another 20 minutes.
9. Put the finished dish inside sterile jars and roll up.
10. To make the dish spicier, you can add ketchup, hot pepper, mustard powder to the cucumber.

Salad "Boats"

Delicious salads prepared from overripe cucumbers are an opportunity to save money and enjoy the aroma of summer in winter. But in order not to wait for winter, you can cook on quick hand korean snack, leaf salad or a dish of "boats" from cucumber overgrowths. No cost or worries.

The ingredients for the final recipe are:

• overgrown cucumbers - 10 pcs.;
• 0.5 teaspoon of salt;
• 1 st. l. sugar and apple bite 6%;
• 0.5 st. l. red chilli pepper.

Cooking process:

1. Peel cucumbers.
2. Cut the white part into slices 4 cm long and 1 cm in diameter.
3. Add the rest of the ingredients.
4. Leave the mixture for an hour in a cool place.
5. Salad ready.

Conclusion

As you can see, any vegetable can be useful, even the most inconspicuous, at first glance. Try and enjoy the taste of summer!

On July 16, Cucumber Day was celebrated in Suzdal for the 16th time. As part of his rally "Mishka Pucci's Journey to visit the fairy-tale heroes of Russia," the Japanese talisman visited the pajero festival for thousands of people. In Suzdal, residents have been engaged in gardening and horticulture since ancient times. At the beginning of the 20th century, when attempts were still being made to grow tomatoes, cucumber was the main garden crop. In the Suzdal district, the cultivation of cucumbers was of an industrial nature. At this time, people are coming to Suzdal ...

How much water-salt goes for 1 kg of cucumbers? I tried to make according to Belonika's recipe, as a result I put less salt, but it turned out wildly salty. Where should they be disposed of? The husband says - add them to the vinaigrette, but I doubt whether it will be tasty with lightly salted

Discussion

For 1 liter of boiling water, 2 tablespoons of salt. Sugarless. Lay with spices And pour boiling brine. And salted or in pickle, hodgepodge, vinaigrette. Or fix it. Pour the salted brine, pour clean boiled water, but not hot. Keep 5-6 days in the refrigerator. The salt will go into the brine.

I looked at the recipe. 4 tbsp - this is great! Once upon a time, when homemade pickles took pride of place in the diet of almost any family, my dad, prone to analysis and experiment, was looking for the best recipe. Each of the 35 jars of pickled cucumbers / tomatoes was labeled with ingredients. And in the end, the recipe was taken as the basis, which is now only not written on the pillars:

For 1 liter water - 2 tbsp. without top salt + sugar 1-2 tbsp. This is where the family's opinions differed.
For low salt, I put a little > salt (+1/2-1/4 tbsp). But not 4 spoons!

And most importantly, the salt must be rock, i.e. 0th grinding.
Belonika, by the way, says: "sea" salt, i.e. also large.

Delicious recipes-1. Blog of the user Pig on 7ya.ru

Everything below, I carefully collect from our conferences :) About chokeberry [link-1] We collect a bucket of berries (counted together with twigs) and 40 cherry leaves. The berries are separated from the branches, washed and begin to put in a bowl (we take a large pot or bucket, which is not a pity, because everything will be painted), alternating rows of berries with rows of cherry leaves. Fill with boiling water and set for a day. Next, drain the resulting juice, boil and pour it into a bucket of berries again, adding water to a level that covers the berries. Through...

NG - readiness No. 16. After 18:00 do not read!.

Discussion

For dessert (not the fact that I will cook it for New Year's Eve), but the recipe is simple and New Year's :) so I share with the masses [link-1] - snow cookies from Chadeika. Only yolks are used there, and proteins, respectively, can be put on meringue (especially if there is an electric oven).

And all with mayonnaise (((or butter ...

Pickles - jams - share pliz :).

Girls, can you please share the recipes of your favorite family spins for the winter? I mean all kinds of lecho there, salads, caviar, etc., with cabbage, pumpkin, pepper, zucchini ... preferably with step by step instructions, because I only know the simplest - cucumbers and mushrooms, I have already rolled up, I want something new and tasty, until the season is over. By the way, there are 25 cucumbers at the crossroads :) And more about mushrooms. I have been marinating them for many years (salt, sugar, vinegar), and I don’t know other recipes. But I know some of them are just...

Discussion

Cucumbers without vinegar:
- Soak cucumbers for 2 hours in cold water;
-Cut off the ends on both sides, add spices (dill, currant, oak leaves, garlic, etc.)
Prepare the brine:
for 1 liter of hot water - 2 tablespoons of salt. Cool the brine, pour over the cucumbers and put until sour for 2 days.
After the appearance of white foam in the brine:
- Drain the brine into a saucepan, bring to a boil and pour the cucumbers into tightly packed jars.
-Let it cool down.
Drain the brine again, bring to a boil and pour over the cucumbers again. You can add a small piece of chili pepper to each jar.

Roll up.
- Flip
-Cover with a blanket and wait until completely cool.

rustic, small (8-10 cm), strong, with pimples? salt-pickle-salt? I would be grateful for the proportions and description of the processes and ingredients (which leaves-herbs to put).

Discussion

You can also pickle and pickle. My dad salts, I marinate :)
What I like about the recipe is that the marinade is prepared separately and stored for several days (it costs a week or two, I haven’t tried it longer), i.e. you can safely pick up tiny cucumbers in the morning and pickle 1-2 jars without freaking out.
I take jars (I take small ones, 400-800 ml each - it’s more convenient if they are the same height, with screw-on lids), I put them in a cold oven with their bottoms up on the grate, turn on the oven at 100 degrees for 10 minutes. I put the lids in a saucepan with boiling water and sterilize (boil) for 3 minutes. I sterilize as many jars as it fits into the oven - I close the remaining unused lids and store them until the next picking of cucumbers.
In large (4-5 l) enamel pan I pour 3 liters of boiling water (you can just pour water and boil under the lid), add 4 tablespoons (with a small slide) of salt and 9 of sugar and boil, stirring, until completely dissolved. I leave it for half an hour or an hour so that the "syrup" cools down a bit.
Separately, I pour 1 liter of cold boiled water, add 5 tablespoons of vinegar essence (70%) there. Stir and pour into warm "syrup". I mix the finished marinade - the pan with it in my kitchen calmly stands for a couple of weeks at room temperature.
At the bottom of the jars I put onion sliced ​​\u200b\u200bin rings or half rings (2-3 rings), carrot slices (4-6 not too thin, 3-4 mm, slices), a pea or two allspice, 1 "bud" of cloves, a small leaf of lavrushka (I break large leaves into 2-3 parts. According to my mood, I can sprinkle a few seeds of cumin, coriander, cut 3-5 rings hot pepper etc.
I tightly fill the jar with cucumbers - I put the first layer vertically, then how it goes. Carefully pour warm (if it is freshly prepared) or cold marinade almost to the top.
I pour warm (not hot!) Water into a wide and low saucepan and put the filled jars into it - the water should reach the jars to the "shoulders", i.e. water level e.b. 2-3 cm lower than the lids (top edge) of the jars. I add the marinade to the very top, cover with lids - do not twist, just cover! I turn on a small fire (on high heat, the jars can crack) and heat the pan with the jars until the cucumbers begin to change color - this is 10-15 minutes, it can be longer if the marinade is cold and the fire is weak. It is important to catch the moment when the cucumbers are just starting to turn yellow, this is clearly visible on those cucumbers that are pressed against the glass. If you overexpose the jars until the color changes completely, the cucumbers will be overcooked and will not be crispy.
As soon as olive stains went over the cucumbers, I turn off the fire, carefully pull out the jars, tightly twist the lids (hold them with a towel - the jars are hot) and put them under cover for a day. I throw a cork board on the floor, tightly compose jars on it (if the lids are twisted, with threads - lids up, if ordinary, for seaming - I turn the jars upside down) and immediately cover it with a thick blanket or blanket folded several times to create the effect of a thermos.
A day later - the jars are usually a little warmer than room temperature by this point - I open it and send it to the cellar. When there was no cellar, they were stored at room temperature, but unstable.
You can start eating in a week or two.

This year I took up conservation for the first time, so I do everything in a simple way. We will learn about the result later, but so far, mmm, nothing has exploded.
Cucumbers (standard recipe and without sterilization).
I take a liter jar (just for your volume of cucumbers), the jar must be washed with soda and held over steam. I put a sheet of horseradish, a dill umbrella at the bottom, put cucumbers (I didn’t cut the buttocks of cucumbers), add garlic (3-4 cloves), black peppercorns (5-7 pcs), cover again with horseradish leaf and dill umbrella. I fill it all with boiling water, cover with a lid (boil the lid) and wait 20 minutes. Then I put a lid with holes on the jar, pour the resulting marinade into a saucepan, bring to a boil, pour the jar again and leave it for 10 minutes. I repeat the operation with a lid with holes, but this time I add 1 tablespoon of salt and 1 tablespoon of sugar (one to one) to the marinade. Bring to a boil, stirring. I pour a little bit not to the end, pour 1 tablespoon of 9% vinegar directly into the jar, and add the marinade to the very eyeballs. We slam the lid on and roll it up.

08/17/2015 05:32:17 PM, gundina

Mushrooms for the winter: a recipe from Anita Tsoi. Salted nigella

Singer Anita Tsoi is a very homely hostess, in her microblog she regularly describes what she grows in her garden and what she treats guests to. Today Anita shares a recipe for pickling mushrooms: “I gathered black nigella in the forest and decided to pickle them. Just imagine how tasty it is to eat strong hats of salty nigella seasoned with onions in winter, sunflower oil and fresh dill, and even with boiled potatoes. The recipe is simple. I cooked the blackies in the cold way. To do this, soaked mushrooms in ...

family recipes. Tillotama's blog on 7ya.ru

Today it came over me again about food :) Sorry for the night again :) I remembered about family recipes maybe a little national. The first thing that came to mind is chicken soup with dumplings. In Russia, probably, they are called dumplings. In an almost cooked chicken soup, instead of vermicelli, a thick, viscous dough is placed in a spoonful (flour, egg, salt, soda-vinegar and unsweetened water). These funny clouds quickly float up and grow three times in size. There is always a lot of greens in the soup. Interestingly, the husband and...

Discussion

I don't like vinegar. Salt:
wash the cucumbers, cut off the buttocks, put on the bottom of the jar - lavrushka, currant leaves, dill, cherries, horseradish, peppercorns + cucumbers on top. Pour 100 gr. salt, pour cold water and put for 3 days!. All the while skimming off the foam. After 3 days, pour the brine into a saucepan, add a little water (as part of it left with foam), add garlic slices to the cucumbers. Bring the brine to a boil and pour over the cucumbers. Roll up, put on the lid and wrap. When cool, put in a cool place

I don’t get pickled, I salt. Four tablespoons of salt per 5-6 liters of water, spices to taste

Dukan again. Go...

Chicken soufflé. per 0.5 kg minced chicken 1 or 2 eggs, finely chopped onion, sometimes chopped mushrooms there, salt, pepper - I mix everything, if not too lazy, beat with a mixer. I put it into molds, sprinkle with a little grated low-fat cheese on top, and bake in the oven until golden brown, about 40 minutes at about 175 C.

Discussion

Ginger mint freshness

Ginger root 3-4 cm,
mint leaves,
cinnamon stick,
juice of half a lemon.

Ginger mode in thin strips, put mint and cinnamon stick in a thermos and pour boiling water, add lemon juice.
I don’t even put sahzam and it’s so delicious. In addition, it is very useful, and it improves metabolism. Happy tea By the way, cold is also delicious.

1 boiled egg
1 large crab stick or 2 small ones
half a can of tuna in its juice.

egg and crab stick finely cut into cubes, knead the tuna with a fork. Salt, pepper to taste. Dressed with Dyukanovskiy mayonnaise.

More Dyukanov's recipes (useful for life :)).

BUZHENINA WITH MUSHROOMS [link-1] 1 kg of chicken fillet, 0.5 kg of champignons, pieces of dry paprika, pepper, salt to taste, a few cloves of garlic. Cut into small pieces chicken fillet. My mushrooms, cut them not very finely. Mix meat, mushrooms, seasonings, paprika and garlic, stir vigorously so that everything mixes properly. We pack all this in a heat-resistant sleeve, tie it tightly and do not pierce it. We put in the oven for 40-45 minutes, the temperature is about 170 *. You yourself will feel...

Discussion

MIMOSA EGGS WITH TUNA
[link-1]
4 eggs,
1 can of tuna
3 tsp liquid curd 0%
2 tsp mustard

Boil hard boiled eggs. Let cool.
Cut each in half. Take out the yolks. Set aside 4 squirrels.
In a bowl, crush 4 yolks and 4 proteins with a fork, add cottage cheese, mustard and mix well.
Crumble in a separate bowl canned tuna and add a few drops of vinegar.
Take whole squirrels and stuff them with egg mixture, then top with tuna.

CHICKEN BREAST MUSS
[link-1]
1 chicken breast
1 egg
0.5 cups of milk
salt and pepper.

1 chicken breast cut into pieces and grind with a blender until smooth, add 1 egg, about 0.5 cups of milk, salt and pepper. Blend again with a blender.
Post the received homogeneous mass in silicone, ceramic or metal molds for a cake or cocotte maker.

You can bake in the oven, but I prefer the mousse cooked in a double boiler - it is softer and more juicy.

Feel the warmth Tupperware Introduces New...

Autumn brings discovery not only to those who start a new school year full of exciting and exciting moments. Thanks to Tupperware, autumn becomes a time of innovation for any housewife, because new products become even more perfect, even more convenient, even easier to use. Tupperware is more than just tableware: its creation can be compared to the construction of a spaceship, because it is important to think through everything from material safety to ergonomics and beauty. Always fresh delicacies...

Hello! I made 2 3-liter jars of pickles according to Gali's recipe: Pickled cucumbers: put on the bottom of a 3-liter jar of seasoning (horseradish leaf, cherry leaf, dill umbrellas, garlic, parsley, lavrushka) I do not add a currant leaf. I pour it into the jar cold water, up to the neck, then I drain this water into a saucepan and dilute 100g salt in it per jar (preferably coarsely ground, but not iodized), pour cucumbers again with this already salty water, and put salt for 2-3 days, then drain again I'm boiling this...

Discussion

Are they already salty? so eat it!
someone below wrote about the layer of the lid .... I’m under them, but the winter version .. in cold form, the lid is sooooo problematic to open ..

In fact, the brine should completely cover the cucumbers, then mold can only form on the surface of the brine. I would throw out the top cucumbers and fill it all over again. As already mentioned, cucumbers under plastic lids are stored in the cold. In our family, they generally made it in buckets or barrels, covered it with all sorts of leaves and into the cellar. Wonderful pickles turned out. By the way, there was often mold on these upper leaves, but it did not go further down. And yet, on the leaves after pouring boiling water, all sorts of fungi, mold, etc. are perfectly preserved. Therefore, the leaves are either boiled and then removed from the brine, or vinegar is added. This is to stand without a cellar or refrigerator.

We have grown in huge quantities cucumbers from seeds from Helena san)))))))))))) Girls, give me the recipe for classic pickling (what would be crispy, like "in the market")))) only tastier)))) ))))) *** The topic was moved from the conference "SP: gatherings"

Discussion

I was too lazy to write, so look in the album :) Just last weekend I dug out this leaflet from all my notes, because the issue of pickling cucumbers worries not only you :))) Such cucumbers calmly stand indoors (for example, under the bed, on the mezzanine , in the table ...) all winter.
Sorry for the quality of the photo and for the clumsy handwriting :) The glass in question is a faceted stopar, I almost inherit it :)

Per liter of water 2 tablespoons of salt without top. Well, all sorts of dill-garlic and cherry and blackcurrant leaves, of course. And in order to crunch, hold them in cold water until the bay is filled with brine, you can even add ice there.

Pickled ones are great. But my husband loves salty. Until now, I have made salted ones (which roam for 3 days) and they were always eaten right away :) Now I want to close them for the winter (without vinegar). I understand that you just need to drain this brine (throw out the greens?), Boil and roll up. What other subtleties, do I need to wash the cucumbers, do I need to pasteurize them later in jars? Thank you.

Discussion

I don’t roll pickles, I just put them in jars, pour cold salty water, for a 3-liter jar of 100 grams of salt, I let them stand for three days, then I drain the brine, boil it, the greens remain in the jar, pour boiling brine and close the jars with a plastic lid, that's all. I roll only pickled cucumbers. pour a glass of vodka.

I drain, boil and roll up. I don’t wash cucumbers, I don’t sterilize jars. But I keep them in the cold, in the cellar in the country. In the heat, fermentation may continue.

So tell me, please. I try everything different recipes pickles, because I haven't found mine yet. One at a time - I twisted it about 2 weeks ago - there are transparent jars. Will it continue like this?, if anything, they would have already exploded, probably? They stand at 18-20 degrees .. And another recipe is brine somewhere more, somewhere less cloudy. Today I opened one jar, with the most cloudy one - the cucumbers are crunchy. They are in the basement. And then they can lose crunchiness? Or no one knows for sure?

Discussion

I always have a clean brine with the addition of vinegar, but I don’t roll such cucumbers much. Basically I ferment and after 3 days I boil the brine and pour it. In this case, the brine is cloudy.

I salt in only one way, but the brine is sometimes cloudy, but then this turbidity settles to the bottom. And the cucumbers remain crisp. I never twisted pickles.
I twist pickled, the brine never becomes cloudy

what to do with them? or easier straight to the trash

Discussion

4kg-cucumbers - cut like a salad
300g-garlic - garlic press or chopped
1 glass - oil
1 glass of vinegar
0.5 cups of salt
1 teaspoon dry mustard
1 teaspoon ground black pepper
dill + parsley - in a bunch

mix everything in a basin - leave for 2 hours (stirring from time to time)
put into jars and sterilize for 15 minutes.
store in the refrigerator

make a mask - well whitens and soothes.
I share Nezhinsky salad - slices on a combine, onions \u003d 50% of cucumbers, dill, salt, spices ...
And I roll. Vegetable oil - do not regret :)))

Girls, who knows how to make them? Moreee cucumbers ...))) We want to make a couple of salted jars like in a store. Help with recipes Pliz! Thank you!

Discussion

Write it down. Wash cucumbers, cut off the tips, if straight from the garden, then you do not need to soak, if you have already lain down, then in cold water for the night. A clean 3 liter jar, spices (be sure to put a few more oak leaves in addition to horseradish for "crunchiness", garlic, dill, currant and cherry leaves). Put cucumbers, pour water (COLD), I pour straight from the well in the country, if in the city boil and cool. Then pour this water into a saucepan and stir salt in it (without iodine). Usually a 3 liter jar goes somewhere around 70 grams (or rather, I won’t say in grams, I have such a glass for 70 grams of liquid, but I don’t know how much salt is in it). Pour it back into the jar (also cold). Cover with a lid and forget about them for 3 days. There will be foam. After 3 days, pour everything into a saucepan. Drain the brine into a separate container. Wash the spices and cucumbers and put them back in a sterilized jar, boil the brine and pour it into the jar with boiling water and immediately roll it up. The can cools upside down. Just keep these cucumbers in the cold. I keep it in the basement in the garage. But you can also in the refrigerator. Cucumbers are delicious. Better than barrel ones. The deceased mother-in-law taught her the kingdom of heaven.

why like in a store? barrel? Banks don't get that.

Please explain to me what I am doing wrong. I read here about the dry pickling of cucumbers and decided to experiment. I have been pickling cucumbers in brine for a hundred years, I always get an excellent result - crispy pickles. I tried to do it on the weekend in two ways - I salted half as usual, and the second in a bag with salt, garlic and herbs. The first batch came out great, the dry-pickled one - shriveled sluggish cucumbers with lots of salt-stretched juice. I don't understand why this...

I share a recipe for pickles, they recently asked here. Soak cucumbers in cold water for 2-3 hours. Lay out in jars / 3 l /, up to the shoulders, not higher, this is important. Fill the hall. water from the tap, on top of a piece of gauze or a clean rag and 1 glass of salt on it. That's what you need a place in the bank for. The bottom of the gauze touches the water in the jar. Put the jar in the bathroom, because. water may leak through the top. It costs a day. The salt should dissolve during this time. After a day, throw away the gauze, pour out the water ...

Discussion

Hello! Can I tell you my recipe? Of course, it was not invented by me, but I often do it.
My jars, I put the bouquet on the bottom - anything but garlic - you will need it later. I put in cucumbers. Pickle - 1 liter 100-150 grams of salt (as you like). I cool it down and fill it with jars. I cover the jars with lids, put them in a corner in the kitchen and forget about them, after 4 days I drain the brine, since it is not needed, I wash everything under a tap under running water until the water is clear. It's simple. Then I put the garlic at the jar and pour the jars simply with boiling water - without salt, close the lids. Fse. :)) Yes, if the banks are at home, then it is better to make two fillings, if in the cellar, then one.
And I also tried another recipe this year ... I don’t even know what I’ll get.. Ha ..
So, Bulgarian cucumbers ..
I give the calculation for 2 kg of cucumbers. Marinade - water 2 liters, sugar - one glass, salt - 3 tablespoons, vinegar 9% -350 grams ..
Place a bouquet, garlic, peppercorns, lavrushka, etc. in sterilized jars. Who has enough imagination for what.
Boil the marinade, adding vinegar at the last moment.
Dip the clean cucumbers into the boiling marinade, cover with a lid and cook for 5-7 minutes.
Do not digest! Cucumbers should change color! As soon as they are changed, we immediately take them out and put them in jars. Pour in the same marinade, close the lids and turn over, cover and hold until completely cooled.
I did it for the first time, I don’t know .. but I thought the recipe was very unusual and cool. Although .. in fact, this is the most common pasteurization .. sort of .. :)))

Do you keep the jars at room temperature or in the basement?

The mother-in-law brought greens for pickling. I bought cucumbers today, but I don’t know how to lightly salt them ... Share the recipes, huh :)?

Discussion

To make the cucumbers crispy, at the end - when all the ingredients are put in a jar and filled with hot brine - I carefully pour a tablespoon of vodka under the lid of the jar (3 l per jar).

Girls, thanks to you all - I will lightly salt :)))

Sorry if I'm asking stupid. I used to always pickle market cucumbers. In August. This year I have my own greenhouse. Now there are so many cucumbers that we really can’t cope with them. I'm already giving it to my neighbors. I decided to salt. Can? Or is June something different from August? And at the same time throw a reference to me at good recipes. Salted and pickled. Thank you.

Discussion

And cucumbers are also good fried in a pan, like zucchini. Moreover, overripe fruits can also be fried. Then sprinkle with herbs and garlic. air.

Of course it is possible! And salt and preserve.

The simplest and most versatile way of preserving is drying. As a result, the concentration of dry substances in the products increases and harmful microorganisms practically cannot penetrate into them. It is best to dry first in the air, then in the oven or on the stovetop. Fermentation, salting, urinating are also affordable ways to harvest vegetables, fruits and berries. In this case, the fermentation of sugars by lactic acid bacteria occurs and lactic acid is formed - a reliable preservative. When preserved with sugar, microbes cannot absorb the nutrients they need to live, and besides, their cells are severely dehydrated. A very common method is pickling. Only n...
... A very common method is pickling. Only a few vegetables, such as tomatoes, rhubarb, sorrel, containing organic acids, can be preserved in their natural form. All the rest - cucumbers, zucchini, squash, etc. - contain almost no acids, and they are prepared for them spicy marinades with vinegar or citric acid. Weak marinades are also suitable, but in this case additional sterilization or pasteurization will be necessary and the products, the same cucumbers, will not turn out crispy. In addition, in the process of such processing, vitamins and nutrients will be destroyed. Recently, freezing has become a very popular way to preserve fruits. Frozen products do not lose their aroma, taste, color and nutritional value They contain neither salt nor acid. During home sterilization, products are cooked on fire and boiling water.

Discussion

Maybe all this is written in cookbooks but not everyone reads them. This generation of ours still looks there, flipping through the pages in search of sweets. And, here are young housewives, somehow more and more on the Internet!

The article is about nothing. All this has long been described in cookbooks.

Yes, and in this way you can save almost any fruit: fruits, vegetables, berries, and mushrooms. Moon and Cucumbers There is a persistent superstition associated with cucumbers - some people will not pickle them on a full moon - supposedly pickled cucumbers under a full moon will never turn out crispy. But for "allowed" days there are very valuable tips. To keep cucumbers green, pour boiling water over them. Prepare the brine - an average of 1 tbsp. l. (60 g) per 1 liter of water. You can add vodka - up to 30 g per liter, so that the cucumbers crunch and last longer. Each cook has his own seasoning herbs - horseradish leaf and root, cherry and bay leaf ...
... But for the "allowed" days there are very valuable tips. To keep cucumbers green, pour boiling water over them. Prepare the brine - an average of 1 tbsp. l. (60 g) per 1 liter of water. You can add vodka - up to 30 g per liter, so that the cucumbers crunch and last longer. Each cook has his own seasoning herbs - horseradish leaf and root, cherry and bay leaf, hot pepper etc. Sometimes 2-3 oak leaves are added, but there is an opinion that they cause souring of cucumbers, but we don’t need it. A layer of spices is placed on the bottom of the dish, then cucumbers, preferably vertically and denser. In the middle of the container - another layer of special...

After a month, you will be surprised how tasty the thing turned out. The other side of the ambassador, with which we have a very intimate relationship, is vegetable. In short, pickling cucumbers. All of us know about it. How many dill brooms, from which bush a currant leaf and why this particular variety of cucumbers. Pickling cucumbers is like getting married. His Serene Highness Prince Grigory Potemkin-Tauride, our well-known builder, was drinking. But he did not lose his mind - and preferred cucumbers from the Podnovye, Nizhny Novgorod, "pumpkin salting". They say he sent special messengers for them. They were salted there in pumpkins, which is why they acquired an unearthly aroma and so necessary for Grigory Alexandrovich healing properties. They were delivered to St. Petersburg by special convoys, right in pumpkins. This is what I'm all about...
...All this is what I mean: not only cucumbers can be salted outside the box, you can salt the pumpkins themselves! And eggplant is possible, and broccoli, and UFO-squash, and peppers with zucchini, and even carrots with beets (this, however, is not for everyone). Not to mention green onions, sorrel, herbs and garlic. Try it! Canned tomatoes with beets Rolls of overgrown cucumbers Marina + Vanya I don't like marinated. There is vinegar, and it is incompatible with life. It has been established that pickling is the most radical method of preservation, which achieves the complete destruction of the enzyme systems present in the product and the death of microorganisms ... along with the product itself. But it will be stored ... - put dill umbrellas, horseradish leaves, cherry and currant leaves, half a pod of hot pepper and 6-8 pieces of garlic in jars at the bottom
- wash cucumbers, cut buttocks and put in jars
- fill with brine; I do the brine like this: I boil water, add coarse salt per 1 liter. 2 tablespoons of salt; pour the brine already cold.
- cover with lids and let stand for 3-4 days
- I pour the brine into a saucepan, shift the cucumbers in a jar more tightly: out of five jars, four are obtained.
- I boil the brine, pour cucumbers with boiling water and twist the jars
I put the jars under the blanket with the lids down until completely cooled.
All.

Thank you, do not believe it, but this feat was inspired by the rare beauty and convenience of banks that do not need to be twisted. The jam is already in there. Now I'm craving to test the cucumbers on them.

Teach, pliz, pickle cucumbers? Lightly salted to make ... I never salted cucumbers, I don’t even know how to approach! help out!

Discussion

And I do it in such a way as to eat right away, I take an ordinary bag, I rub it, I rub the cucumbers with salt, dill and garlic (I take salt by eye), I tie the bag and put it in the refrigerator, after a day you can get it and eat it.

Buy such a special broom for salting from grannies :) It includes blackcurrant leaves, cherries, horseradish, dill (most often umbrella like this), and some other herbs. If all this grows in your garden, then, of course, even better. We don’t grow here - there is no dacha.

How to cut garlic - all the same. I peel and cut into slices. Quite a lot for a 3-liter jar, almost a whole head.
Still need a few peppercorns and peas and a couple of bay leaves.

Cucumbers must be taken correctly. So small, dark green, pimply, crispy, without seeds. Wash them thoroughly, cut off their bottoms and try each on both sides so that they are not bitter.

Prepare the brine: per liter of hot (!) Water - 2-3 tablespoons of salt. I don't care what salt! It works great with the extra, no one will notice the difference, I assure you.

Further, at the bottom of a clean jar, lay a part of the aforementioned greens (also well washed, of course), garlic, pepper and bay leaf. Pack cucumbers tightly, then, closer to the middle of the jar, more garlic-greens, cucumbers again, and so on, until you reach the end. Then fill with hot brine to the top and close the lid.

Leave the jar on the table until it cools completely, and then put it in the refrigerator. These cucumbers are FAST, they are ready in about an hour or two in the refrigerator!

If you salt at 12 noon, then by dinner there will already be excellent salted cucumbers. In a transparent container, you can see how the cucumbers gave juice. If there is not enough salt for your taste, then you can add (the main thing is not to oversalt right away). Sometimes I add dry Caucasian seasonings - cucumbers are even more aromatic. In the season of small mouth-watering cucumbers, I am ready to salt them every day, as they are eaten at the moment :). Brine - 1 liter of water, 50 g of salt, 1 tbsp. sugar, 1 dessert spoon of vinegar essence, 2 dessert spoons vodka. Filled in banks cold brine. Despite the vinegar, these are pickles, not pickles.
Banks are twisted (if these are jars with screw caps), or closed with plastic ones. Do not roll up under any circumstances! The mother-in-law says that an explosion is guaranteed with this recipe (I have not tried it, but I believe her). Subtlety - a couple of times a day you need to "twist" the standing cans (back and forth, so that air bubbles begin to rise). The brine from the cans follows - this is the norm. But if it stops covering the cucumbers, it will be necessary to add (you can not immediately, but when you already consider the cucumbers ready). So, at home it’s difficult (I kept it in the toilet and washed the floors every day), but in the country it’s very convenient, the main thing is that the sun does not fall. At first, the jars become slightly cloudy (in the sense, the brine in them), and then gradually transparent. When they become almost transparent, then it's ready :)
Everything seems very dreary (twisting jars, brine flowing out), but everything is not so difficult :) Everyone liked the resulting cucumbers. Yes, the main thing is not to accidentally freeze it (if, say, send it to the balcony), then they become soft.

The other day I read how to salt salted cucumbers: per kilogram of ogyrkov - one kege of salt and spices. It turned out to be rare shit - the cucumbers shriveled like a member of an old man, and tasted something like salted ram. What the hell are these damn recipes? Tell me, in the end, how will he get normal crispy cucumbers?

Discussion

Thanks everyone for the advice and replies. But who knew that instead of a kilo you need one tbsp. a spoonful of salt. (By the way, it was large, especially for salting.). We will eat them, of course, but they are too ugly, but there is no question of saltiness. Horseradish, ktatit, is sold by grandmothers-aunts of Caucasian origin. They sell all sorts of vegetables and herbs and they have pickling kits. It's better to ask, otherwise they are not very visible. Yes, and in any market there is horseradish. I bought another pack, again I will persistently try to achieve the desired salted-crispy result. What do you want.

06/25/2001 18:34:37, Lenchik

For 1.5 liters of boiled hot water - 1 tbsp. a spoonful of salt with a slide. In a saucepan, put a horseradish leaf (not a bad leaf, but just a horseradish, large one), a currant leaf, you can cherries, dill (the more the better - a bunch, in short, garlic, cut a couple of slices into slices and put cucumbers (1 kg) on ​​this herb and pour boiling water, add salt.After a day, put the saucepan in the refrigerator and you can already eat delicious, crispy cucumbers.

06/25/2001 11:08:42 AM, Marmota