EntranceCucumbers for the winter are not sour. Spring protection of garden plants from pests and diseases
Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about their cultivation and, first of all, in open field. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate zones has its own characteristics. Everything you need to know about growing cucumbers in the open field, we will tell in this article.
May days delight with warmth and the opportunity to spend more time on the plots. But the long-awaited month of the arrival of stable heat cannot boast of a balanced lunar calendar. In May, the periods favorable for working only in the ornamental garden or only in the garden are quite long, and there are quite a few days suitable for any plants. The lunar calendar for May 2019 requires planning and skillful timing of planting and sowing.
Despite the popularity of the popular nickname “bottle palm”, it is very difficult to confuse the authentic bottle palm giophorba with its relatives. A real indoor giant and a rather rare plant, giophorba - it is one of the most elite palms. She became famous not only for her special bottle-like barrel, but also for her very difficult character. Caring for giophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be chosen.
Warm salad with funchose, beef and mushrooms - delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. It is enough to pour glass noodles with boiling water and leave for a few minutes, then drain the water. Funchoza does not stick together, it does not need to be watered with oil. I advise you to cut long noodles into smaller fragments with scissors, so as not to inadvertently catch the entire portion of noodles in one sitting.
Surely, many of you have met this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujuba”, “Chinese date”, but all this is one and the same plant. This is the name of a culture that has long been grown in China, moreover, it was grown as a medicinal one. From China, it was brought to the countries of the Mediterranean, and from there, jujube began to slowly spread throughout the world.
May chores in the ornamental garden are always associated with the need to use every free minute as productively as possible. This month, seedlings of flowers are planted and begin seasonal decoration. But neither shrubs, nor lianas, nor trees should be forgotten. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.
Why do people move out of town and buy cottages? For a variety of reasons, of course, including practical and material ones. But the main idea is still - to be closer to nature. The long-awaited summer season has already begun, we are waiting for a lot of work in the garden and garden. With this material we want to remind you and ourselves that in order for work to be a joy, you must not forget to rest. And what could be better than outdoor recreation? Only rest in the equipped corner of your own garden.
May brings not only long-awaited warmth, but also long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred to the soil, and crops reach their peak. For planting and new crops, it is important not to forget about other important chores. After all, not only beds, but also plants in greenhouses and seedlings, which this month are beginning to be actively hardened, need enhanced care. It is important to form plants in time.
Pie for Easter - home recipe simple sponge cake stuffed with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it will not crack, but it tastes like chocolate cream! If you don’t have the time or skills to mess around with yeast dough, then you can cook this simple holiday baking on the Easter table. Such simple recipe, I think, any novice home confectioner will master.
Thyme or thyme? Or maybe thyme or Bogorodskaya grass? How right? And it’s right in every way, because the same plant “passes” under these names, more precisely, one genus of plants from the Lamiaceae family. There are many other folk names associated with amazing property highlight this shrub a large number of aromatic substances. Growing thyme and its use in garden design and cooking will be discussed in this article.
Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to the classic care of indoor crops. And even relatives of the Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often referred to as the "weirdest" care item for violets, which prefer non-standard watering to the classic method. But you will have to change the approach in fertilizing with fertilizers.
Savoy cabbage gratin vegetarian recipe tasty and healthy dish without meat, which can be cooked in fasting, as no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it surpasses its “relative” in taste, so dishes with this vegetable always turn out to be successful. If for some reason you don't like soy milk then replace it with plain water.
At present, thanks to breeders, more than 2,000 varieties of large-fruited garden strawberries have been created. The very one that we habitually call "strawberries". Garden strawberries arose as a result of the hybridization of Chilean and virgin strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Breeding is aimed at obtaining not only fruitful varieties resistant to diseases and pests, but also with high palatability and transportability.
Useful, hardy, unpretentious and easy to grow marigolds are irreplaceable. These letniki have long moved from city flower beds and classic flower beds to original compositions, adorning beds and potted gardens. Marigolds with their easily recognizable yellow-orange-brown colors and even more inimitable aromas today are able to pleasantly surprise with their diversity. Firstly, among the marigolds there are both tall and miniature plants.
The conservation season is in full swing, so let's not waste time and make delicious homemade preparations for the future! Now the peak of the sale of cucumbers, and in a couple of weeks it will be possible to close the tomatoes. Therefore, today I propose to make pickled cucumbers for the winter in jars (without vinegar), and a little later I will share delicious recipe tomato rolls.
By the way, cucumbers can not only be fermented ( cold way) or roll up in a sterilized container ( hot way), but also make quick marinated ones, literally in half a day!
And pickled cucumbers for the winter, according to my recipe, turn out to be very crispy, well saturated with brine and spices, but not oversalted, just in moderation.
They are very, very easy to prepare. Perhaps this is the easiest option of those blank recipes that I know. At the same time, the cucumbers turn out to be what you need - not oversalted and not too sour. In general, in winter, such preparations are very useful!
Ingredients for a 3 liter jar:
- Cucumbers - 2 kg
- Dill branches with inflorescences - 3-5 pcs.
- Currant and cherry leaves - 5 pcs.
- Garlic - 5-6 cloves
- Horseradish leaves - 3-4 pcs.
- Salt - 100-gram pile
How to prepare cucumbers for the winter without vinegar
Cucumbers are better to take medium-sized. So, fill them with cold water for 3 hours. Then wash them well.
We also wash the greens, clean the garlic.
At the bottom of a clean three-liter bottle, we put half of the cooked greens: cherry leaves, currants, garlic, dill branches, horseradish leaves.
This is what it will look like at this stage:
We tightly stack the cucumbers to half the jar.
Then we throw the remaining garlic and herbs.
And fill the jars to the top with cucumbers.
Fill a 100-gram stack with salt.
We take a half-liter jar, pour cold water into it and stir the salt.
Pour it into a bottle with cucumbers.
And fill it to the top with cold water. Salt is a natural preservative, so twisting can be done without vinegar.
Cover with a regular plastic lid. We turn the bottle over several times in our hands. And send it to the basement to wait for winter. In the basement, they themselves reach the desired condition. The brine will become cloudy - but there is nothing to worry about - it should be so. The only point is that in a couple of weeks you will need to add a little cold water - about half a glass.
That's all, delicious pickled cucumbers for the winter are ready!
If you don’t have a basement, then 3-4 days after you poured the cucumbers with water and salt, and by this time they have already become lightly salted, this water must be drained into a saucepan, brought to a boil and be sure to remove the foam formed during boiling! Next, add 1.5 tbsp to a 3-liter bottle. vodka so that 100% cucumbers do not explode and simply pour cucumbers with this boiling brine and cork.
Bon appetit in winter!
Barrel cucumbers are primordially Russian cuisine, exactly those crispy fruits that our grandmothers treated us to in childhood. But to make such a winter preparation, unfortunately, is not at all easy. pickled cucumbers you can pickle in a small amount, just eat. And you can pickle pickled cucumbers for the winter in jars. Consider both the recipe for delicious pickled cucumbers.
Pickled cucumbers like from a barrel
Why do cucumbers “like from a barrel” fail?
The main problem of hostesses trying to simply pickle cucumbers in jars under the most ordinary nylon lids is that they are not preserved. This can manifest itself in different ways:
- filling becomes cloudy;
- the fruits become soft, jelly-like and literally spread;
- large voids form inside the fruit.
Such preparations are no longer suitable for food. So how do you cook real delicious cucumbers with cask flavor so they don't go bad?
Recipe for pickled cucumbers for the winter
This method has been tested by many gardeners over the years. Cucumbers really turn out “like from childhood”, and not just pickled. And at the same time without problems stand all winter!
1. Stage one - fermentation
Choose not overgrown fruits, wash well and put in a pickling container. Add spices there. Choose any spices you like! It can be dill, horseradish, currant leaf, peppercorns. A little bitter pepper, as well as a clove of garlic, will not hurt.
Then prepare the filling. It is done simply: 2 table. spoons of salt without top dilute in 1 liter of water, boil the brine, and then cool.
Pour the cooked cucumbers with cold (cooled) brine for 2-3 days. Do not forget to put the container in a wide bowl or basin - foam may flow out during fermentation. Top with a metal lid.
2. Stage two - conservation
After the required time, pour the filling from the cucumbers into the pan and bring to a boil.
At the same time, in another pan, heat clean water to about 40 degrees.
Transfer the cucumbers from the pickling container into jars, and fill them with this water to warm up. A jar of 1 liter - for 5-7 minutes, a three-liter - for 15 minutes. Then it is necessary to drain this water, shaking the jar thoroughly to drain all the cloudy sediment.
Next, heat the water again, this time to about 70 degrees. Pour cucumbers a second time with seventy-degree water for 5-15 minutes, depending on the size of the jar, then drain this water again, shaking the jar thoroughly.
And now you need to return to the brine, which was drained originally. The one in which the cucumbers fermented and which you must boil. Quickly fill the fruits with boiling brine, immediately roll up the jars (sterilize in advance) and put them in a cool place.
All! In winter, you will enjoy delicious "barrel" cucumbers. The first stage will give the fruits a unique taste of real pickled cucumbers, the second one will not allow them to deteriorate.
Pickled cucumbers with salted bread (not for the winter)
Salted cucumber is the most favorite food of all Slavic peoples. In every family we can see how crunchy “poses” on the table. salted cucumbers. Today, culinary art has gone so far that there are a nth number of ways to prepare crispy cucumbers! Spirited, crunchy lightly salted cucumber, and asks to be eaten. We recommend that you cook quick pickled cucumbers, and the trick is to add a slice rye bread. It will give a pleasant aroma and some sourness, and will also help speed up the fermentation process. Such cucumbers can be served both with meat and with fish dishes, as well as to any side dish and add to salads. In addition, such cucumbers are the best food. holiday table. Freshly salted gherkins with rye bread increase appetite and speed up metabolism. Every good housewife should have this salting recipe. According to this recipe, you can cook salted cucumbers at any time and very quickly. In order for everything to work out as it should, take the cucumbers and dip them in icy water for a while so that they become poured and crispy.
Ingredients:
- fresh fruits of cucumbers 700-800 g;
- water 1 liter;
- salt 2 tbsp. l;
- granulated sugar 1 tbsp. l.;
- rye bread 1-2 slices;
- dill 4-5 sprigs;
- coriander;
- black peppercorns.
Cooking process:
1. Take any deep container (jar, large tray, enamel pan) and put all the spices and washed greens into it.
2. Be sure to cut the tails on both sides, so that the cucumbers will soon be salted, and lay them tightly to black pepper and coriander.
3. On top of the cucumbers, “shelter” dill and a piece of rye bread wrapped in gauze.
4. Prepare the brine in advance.
5. Fill a saucepan with water and add salt, sugar and mix everything well. It remains to bring to a boil and pour our cucumbers.
6. You need to put oppression on cucumbers. If they are in a saucepan, you can put a smaller lid and place a jar of water on top.
7. Leave the cucumbers to marinate for one day in a warm place.
8. Take away the bread, and put the pan with cucumbers in the refrigerator in order to stop the fermentation process.
9. On the second day, you can enjoy delicious and fragrant freshly pickled cucumbers.
Tips: Gherkins will be more sour if they are left for another day in a warm place so that they are still well sour.
And for a good pickle, it’s good to choose fragrant herbs, according to your taste. It is advisable to take large rock salt, because if you take sea or iodized salt, then your cucumbers will lose their elasticity.
With the exception of dill, you can add currant, cherry and horseradish leaves, they will give them elasticity. Hell won't hurt.
The amount of spices and herbs can be increased if desired, this will add spice to the dish.
Everywhere has its own nuances, and let's try to consider some of them.
Those that do not require special knowledge and skills, but only the desire to eat in winter is what you are 100% sure of the quality and usefulness of. When you know that numerous “E”s under the number such and such and all kinds of titanium dioxide as preservatives have not been added to the products on your table.
Attention: so that there are no voids in the cucumbers, choose young cucumbers and be sure to soak them for 3-4 hours in cold water. If the water has warmed up, add ice (otherwise the cucumbers may start fermenting before canning), or simply replace the water with fresh water.
The hallmark of pickled cucumbers is a cloudy brine. So don't let its vagueness fool you.
When using winter garlic, which is more "evil", its amount is taken 20-25% less than spring. A sign of winter garlic is the presence of a central tree-like rod in it.
Pickled cucumbers for the winter in jars - a recipe for crispy cucumbers without sterilization
Recall: the heat treatment of such cucumbers is still carried out, but this cannot be called sterilization. Boiling the infused brine will rather be a way to stop the fermentation process so that it doesn't go too far and give too much sourness to the finished cucumbers.
Required ingredients for the recipe:
- Fresh cucumbers - 3 kg;
- Tap water purified by a filter - 2 liters;
- Dill umbrellas with stems - 5-6 pcs;
- Cherry leaves, horseradish, black currant- taste;
- Garlic cloves - 2-3 pcs;
- Bay leaf - 3-4 leaves;
- Salt at the rate of 2 full tablespoons per 1 liter of water.
In addition, you should have an arsenal ready for battle from:
- Cloth tacks;
- Tanks for fermentation;
- Containers for boiling the infused brine;
- glass jars
- Lids for them
- Towel
- Seamer (in case of using simple lids with rubber gasket)
Cooking:
1. Place lavrushka, cherry leaves, currants and garlic on the bottom of the container prepared for fermentation;
2. Put cucumbers on top, pour water in such a way that 6-8 cm of free space remains to the top of the container;
3. Pour salt into the water prepared for pouring cucumbers. Mix well until completely dissolved. Pour cucumbers with salt water, leaving 3-4 cm of room to the edge to raise the brine during fermentation, lay horseradish leaves on top, cover with a large flat plate or wooden circle, put oppression;
4. Keep at room temperature until cloudy and foamy. The signal to stop the process should be the cessation of foaming. After that, the cucumbers are kept in a container for a guarantee for another day, the brine is poured into another pan and set to boil;
5. While the brine is boiling, scald cucumbers with boiling water in the same container where they were fermented.
6. Transfer the cucumbers to sterilized jars, pour boiling brine, stand without rolling, but simply covering with lids, for 5-6 minutes, then drain the brine into the pan again, boil again, pour into jars with cucumbers and quickly roll up. Before the second filling, add up to 1 teaspoon of mustard seeds and 2-3 clove seeds to each jar.
An indicator of the correctness of all the operations performed will be the gradual clarification of the initially cloudy brine - the muddy sediment will be all at the bottom.
Crispy cucumbers for the winter under a nylon cover
At the first stage, a tub, bucket or basin is used - so that you can cover it with a lid and press it with oppression. In the future, you can transfer to well-washed or sterilized glass jars.
What products will be required:
- 2 kilograms of cucumbers
- 3 tablespoons extra or rock salt (no iodine)
- 4-5 garlic cloves
- Large sheet of horseradish
- 2-3 dill umbrellas
- Black peppercorns to taste
- One and a half liters of water
And prepare nylon covers, the so-called "double". They have a deep rim, and are put on the neck of the jar only when heated with boiling water. They do not give complete tightness, but it is not needed - carbon dioxide poisoning from under the lid is even desirable, pickled cucumbers should “breathe”.
Cooking:
1. Rinse the cucumbers pre-soaked in cold water, dry them on a towel. Trim a little from both ends - this will give a better and uniform salting, and taste the cut off ends for possible bitterness;
2. In a container for fermentation scalded with boiling water, put garlic, dill umbrellas and peppercorns on the bottom;
3. Lay cucumbers;
4. Top with horseradish leaves and add salt;
5. Pour cucumbers with cold water ...
... and cover with a lid
Shake the jar to dissolve all the salt
6. Keep cucumbers in this state for up to 6 days. Remove the lid, catch all the foam with a slotted spoon or spoon, put the cucumbers in jars, discard the dill and horseradish. Pour with cloudy brine and cork the jars with lids heated in boiling water;
7. Keep at a temperature of 10 to 18⁰С.
Cucumbers for the winter, pickled in jars with mustard
To taste, such cucumbers are like barrel ones. Mustard for them is taken not by seeds, but in the form of mustard powder. In order not to add turbidity to the brine, mustard powder it is better to place in a tightly tied linen bag at the bottom of each jar.
The number of products is taken for three three liter cans by volume. Although, given the use of oppression in this type of fermentation, for the process itself it is better to take a wooden tub or a basin made of food-grade plastic. In the future, if you want, for convenience, you can transfer already fermented cucumbers into jars of the desired volume.
Ingredients:
- Fresh cucumbers - 4 kilograms;
- Drinking filtered water - 3 liters;
- Salt - 200 gram glass without a slide;
- Garlic - 12-15 medium-sized cloves;
- Dill umbrellas - 10-12 pcs;
- Horseradish leaves -10 pcs;
- Oak and / or blackcurrant leaves - 12-15 pcs;
- Mustard powder - 3 table. heaped spoon.
Harvesting process:
1. Soak cucumbers for 3-4 hours in cold water. At the end, rinse and dry on a towel;
2. Put the pickling ingredients in the pickling container in layers, alternating cucumbers, dill, spices, etc.: The linen bag is placed at the very bottom, first, in the approximate geometric center of the container;
3. Well-washed horseradish leaves are placed last, on top;
4. Salt thoroughly, without residue, dissolve in cold water, pour the prepared layers;
5. Close the filled workpiece with a large inverted flat plate, press down with a load from above. It could be a jar filled with water.
6. Leave it in a secluded shaded place in the apartment, at room temperature, for 4-5 days. The brine should become cloudy to the degree of milk heavily diluted with water.
7. After that, you can take a sample, put the cucumbers together with spices in storage containers, put them in the cellar, basement or on the lower (not freezing) shelf of the refrigerator.
If there was a white coating on the cucumbers, scald them with boiling water, cool, lay them cold. If there was foam in the brine, leave it to ferment for another 8-10 hours. The presence of foam indicates the incompleteness of the fermentation process.
Pickled cucumbers for the winter in a cold way
This method of preservation (without sterilization and even heating) is similar in process to sauerkraut, only it takes less time and does not require large volumes of blanks.
The number of ingredients is based on 1 three-liter jar of cucumbers.
What is required for fermentation
- Fresh cucumbers - 1.5 kg
- Horseradish leaves of medium size - 3 pcs.
- Cherry leaves 5-6 pcs;
- Dill umbrellas - 3 pcs
- Garlic - 4 cloves;
- Salt rock - 3 table. spoons with a slide;
- Hot peppercorns - to taste (usually 4-5 peas)
Do not shift the garlic and pepper! Their excess will prevent fermentation.
Cooking:
1. Cucumbers, carefully, without damaging the peel, rinse after soaking. You can trim the ends quite a bit;
2. Wipe the washed cucumbers dry with a towel;
3. Put cucumbers, herbs and spices in layers in a three-liter jar;
4. Dissolve salt in about 750 ml of drinking water (if you are not sure about the quality of tap water, pass it through an ion exchange or silver filter);
5. Pour cucumbers in a jar with saline solution, top up plain water to the top, cover with a lid and vigorously turn the jar over several times so that the salt disperses evenly in the solution.
Now you need to wait for the natural process of fermentation of the brine and cucumbers in it to begin. In some ways, it looks like when the brine in a jar of hot-rolled pickled cucumbers becomes cloudy. But there it definitely means damage to the product. Here it only testifies to fermentation.
Banks should be kept at room temperature. Then, for about 4-5 days, the brine will become cloudy, and in this form, the jars, without closing, should be removed to a cold place with a temperature of 8-12 degrees. Periodically add water to the jars to keep them full.
Recipe for pickled cucumbers in a jar with an iron lid
The most not even democratic, but anarchic recipe, in which spices for cucumbers are recommended "whatever you want and how much you want." Complete freedom of expression! And this recipe is the champion of pickling cucumbers in its simplicity and accessibility. But its simplicity presupposes strict adherence to recommendations, in particular, good washing of the fermentation components.
Boiling an already fermented brine is not sterilization. This is just a way to remove already unnecessary microorganisms that participated to the best of their ability in the fermentation process.
The storage of cucumbers fermented according to this recipe is possible even in a city apartment - if they drown in it without fanaticism, and the temperature in winter is kept within 21-23 degrees.
Ingredients:
- The same “anarchist kit” that you like. May include horseradish leaves and root, cherry, blackcurrant, oak and even young birch leaves (I have tried it, wow!), mustard seeds, dill or fennel umbrellas, garlic cloves, coriander (cilantro seeds) - to taste and preferences;
- Cucumbers - 3 kg;
- Well water, artesian, filtered or boiled and cooled from the tap - 2.5 l;
- Salt non-iodized, rock or "Extra" - at the rate of 1.5 tablespoons per liter of water.
How to cook:
1. In a convenient container with a wide mouth (bucket, basin, tub), cucumbers and other components are laid in layers;
2. Salt is diluted in water and the contents of the container are poured in such a way that, pressed down by oppression, it completely disappears under the brine. Remember that when fermenting in its process, the brine level rises, so leave a margin of 4-5 cm to the edge of the container;
3. After 4-6 days of standing at room temperature in a shaded place, remove the cucumbers from the bucket, remove the foam and discard, rinse the cucumbers in warm salty water (salt concentration is the same as in brine), put on a clean towel;
4. Boil the brine for 2-3 minutes in a saucepan and, boiling, pour over the cucumbers laid out in jars;
5. Hold like this, covered, but not rolled up, for 5-6 minutes, drain the brine back into the pan, boil again, pour into jars and quickly roll up.
Such a blank can stand at room temperature for an unlimited time. At least a year, that's for sure! If leaky seaming is used, and, suppose, nylon cover with hot putting on the neck, then it is better to store such jars in the basement, cellar or just in any cool place.
Afterword. Briefly about the main points and principles of pickling cucumbers:
Fermentation is a biochemical process when lactic acid is formed as a natural preservative in containers where fermentation takes place. The same as in sauerkraut.
Citizens, accustomed to buying pickled cucumbers, rolled up in sterile jars, in their vast majority have lost the habit of such a primordial Russian dish. But in vain! Pickled (as well as lightly salted cucumbers) are much healthier, and simply tastier, if cooked with soul and correctly.
Buy a couple of these cucumbers in the market. Try it. Ask the sellers how they did it - and go ahead, make homemade preparations yourself!
And - general advice to everyone who practices canning vegetables from their garden in the country or bought in the season (they are at the lowest price at this time): get yourself a wooden (preferably oak) tub with a volume of 8 or more liters! We highly recommend!
It won’t take up a lot of space, even in a city apartment (there is always a balcony, a mezzanine or a chest in which it can be stored, and even in the off-season you can store all kinds of, even inedible, things in it), but for fermentation at the first stage, be then peppers, cucumbers or cabbage are very useful! in plastic or enamelware fermentation is not always successful.
The theory of an ideal appetizer, I don’t remember who formulated it (maybe even by me), believes that an appetizer should be simple. Snacks should be affordable and timely. It must be delicious. And the pickle from it should treat in the morning what is popularly called "hangover".
This theory fits perfectly: sauerkraut- the most ideal appetizer - I love them, as well as pickled cucumbers.
During my childhood, my grandmother in the village in the summer salted and fermented all kinds of garden vegetables, including cucumbers. In the village, cucumbers were sown a little - some a couple of acres. With constant care, weeding, pest control, the cucumber harvest was always excellent, even despite the raging phyto-sores. Cucumbers were salted in a huge oak barrel, I can’t even remember how big. I was small then, and the barrel seemed huge to me! And in winter, pickled cucumbers were dug out of the barrel with a bare hand, and were used just like that, and as an appetizer for a fiery rural pervak.
I still can not reliably figure out how to properly - sour, salt, or something else. Apparently, after all, sour.
Salting is a way of preserving food by preserving it in salt - dry, or in the form of brine. The increased salt content kills microbes, thereby preserving the product for a long time. Cucumbers are salted by simply pouring them with saline and keeping them in barrels for a very long time. That's how they do it salted cucumbers(I do not like them since childhood). As soon as the cucumbers are salted, they become lightly salted, they are immediately eaten.
Marinated - cucumbers are marinated with vinegar and canned. Also a product for an amateur.
In my opinion, The best way preservation of cucumbers - pickling. Actually pickled cucumbers are a combination of pickling and fermentation. That's what they did when I was a kid. The essence of fermentation is the formation of lactic acid, which has preservative properties. Refined taste pickled cucumbers are provided precisely with lactic acid.
pickled cucumbers can be stored in the cellar oak barrels. But in a city apartment, it is better to preserve them after fermentation. This is what my mother still does, rolling pickled cucumbers into liter jars, which are on the shelf, at room temperature, in muddy brine, and never spoil or “explode”. Amazing process.
And in winter, as needed, pickled cucumbers are used: just like that, and as an appetizer, and in, and you can even cook meat or.
Pickled cucumbers in jars. Very tasty!
Ingredients (8-10 cans)
- Cucumbers 8 kg
- Pickling "broom" 1 bunch
- Garlic 3 heads
- Non-iodized rock salt taste
- AT home canning pickled cucumbers can be divided into three stages. Salting, canning, consumption.
- By far the most enjoyable is the use. It's hard to argue here.
- First you need to choose cucumbers. Best suited are small and green cucumbers, a pleasant green color and black pimples. For some reason, it is believed that cucumbers with white pimples are not suitable for pickling. Didn't check, I confess. Hollow and bitter cucumbers do not salt, you can ruin everything. It is important that the size of the cucumbers allows you to put them in a liter jar, and tightly enough.
- Cucumbers must be sorted out, removing ponytails, damaged fruits and any debris. Next, wash the cucumbers well. Very carefully and under running water. Cucumbers must be soaked in cold water for several hours. Then rinse again.
- You need a salting "broom". Its composition is the subject of endless discussions. But, as experience shows, grannies at the local bazaar will advise on this issue at the academic level. Usually, the "broom" includes whole stems of mature dill (with seeds), a branch of currant with leaves, fennel, sometimes an oak branch, and almost always a cherry branch. An obligatory component is horseradish leaves. Usually such a broom is sold either fresh or dry. What actually for salting is almost indifferent. The broom should be washed and cut into large pieces - in pieces as wide as the width of the palm.
- Garlic, of course, young - this year. Remove all teeth from the husk and wash.
- It is better to ferment cucumbers in a barrel. But if you are going to preserve cucumbers in jars, then you can use an ordinary enameled bucket. The bucket should be placed in a large and deep bowl - a basin.
- Place the cucumbers tightly in a bucket, sprinkling with peeled garlic cloves.
- On top of the bucket, leave a space approximately the width of the palm of your hand. And lay the chopped and washed pickling broom on top.
- Next, the salting process begins. Pour ordinary water into a regular three-liter jar. room temperature. You will need 1.5-2 cans per bucket. Pour 6 (six) tablespoons of non-iodized rock salt into each jar. Salt - without a slide. It's hard for me to say how much it is in grams, look at the photo. But, important point, do not oversalt, otherwise it will not be fermentation, but salting. Just today they were finishing conservation, a neighbor came to “clarify” the amount of salt, because. overdid it last year. Addendum: I did not immediately realize just to weigh - weighed. It turns out that 6 of those spoons of salt weighed 120-130 grams.
- Stir salt in water until completely dissolved. Pour the saline solution into a bucket with prepared cucumbers. It is necessary that the brine completely covers the cucumbers and partially the “broom”.
- Top the cucumbers with a flat circle or an inverted plate. And upload! Yes, you don’t need to put a pound weight on top, so you can crush the cucumbers. Quite enough three-liter jar with water.
- Now push the basin with the bucket into a corner, away from the sun and light. And forget about cucumbers for 4 days.
- If the room is hot, fermentation will be very fast, and most likely three days will be enough. By the way, in a day the cucumbers will be lightly salted, and they can already be “tasted”. But, don't get carried away!
- As a result, the taste of cucumbers should be - still slightly salted, but have already begun to sour. Something average. A cloudy white color of the brine will indicate that lactic acid fermentation is proceeding successfully.
- On the 5th day, we start canning.
- I recommend using liter jars. Very comfortably. Suitable size. The remains of the pickling broom, garlic - discard. Strain the brine from the bucket and pour into a large enamel pan. Put the saucepan on fire. Attention! Watch out for foam. The foam rises quickly. The foam should be removed with a wooden spoon.
- In the meantime, arrange the cucumbers in jars.
- As soon as the brine boils - pour into jars with stacked cucumbers.
- Pour the pickle on the cucumbers to the very top.
- Next, cover the jars with a clean towel and leave for 7-8 minutes.
