Overgrown pickled cucumbers. Pickled, chopped cucumbers - the most delicious recipes for harvesting for the winter

Usually, housewives use small or medium cucumbers for pickling. But it happens that the fruits strongly outgrow and become overripe. For classic blanks they no longer fit. What then to do with them? Try to prepare a delicious salad of overripe cucumbers for the winter. The taste, of course, will not be classic, but no less interesting.

Yellowed fruits, which already have a thick and tough skin, are recommended to be peeled before cooking.

Large seeds are best removed. Therefore, for such cucumbers, recipes where they need to be cut are ideal.

To keep overgrown cucumbers longer, you can add a little vinegar to them.

Consider options for what to do with overripe cucumbers. With them, as a rule, most housewives make a salty snack.

Salting of ripe fruits

This recipe makes great independent snack or addition to pickle and vinaigrette. Fruits need to be cut into cubes, straws or circles, but large enough. They should be placed at the bottom of pre-sterilized jars almost to the very top. Put a little horseradish root, garlic cloves, cherry and currant leaves on top of the cucumbers. Next, you need to prepare the brine. It is enough to dissolve salt in boiling water (three tablespoons per liter). Pour the finished brine into jars, and then put them in a dark place and cover with a towel. After about eight hours, you can cork with lids.

Overripe cucumbers in Korean

You can safely add Korean carrots to salad recipes from overripe cucumbers for the winter. With it, the appetizer will turn out to be original, spicy and spicy. You can take ready-made Korean carrots, but it is better to make it yourself.

About two kilograms of overgrown cucumbers cut into large sticks. Five hundred grams of carrots, peeled and grated for cooking Korean carrots. Transfer the prepared vegetables to a suitable pot. Pour in half a glass of vegetable oil and table vinegar. Also add half a pack of Korean seasoning, half a glass of sugar and fifty grams of salt. Grind five cloves of garlic and add there too. Mix everything well and leave for four hours to soak the ingredients. After that, put a salad of overripe cucumbers in jars for the winter, cover with lids and sterilize for fifteen minutes.

Salad "Nezhinskiy"

It will take three kilograms of overripe cucumbers, seven hundred grams of onions, one hundred grams of dill, three tablespoons of sugar, two tablespoons of salt, a quarter cup of vegetable oil and the same amount of table vinegar.

Chop greens. Onion cut into half rings. Cucumbers cut across into four parts. Place vegetables, herbs and other ingredients in a saucepan. Mix everything and leave for thirty minutes. At this time, prepare jars and lids. After half an hour, arrange vegetable slices in containers. Put the salad directly in the jars in a pot of water, bring to a boil and hold for no more than half an hour. Carefully remove the snack and tighten the lids.

By the way, you can cook such a salad of overripe cucumbers for the winter without sterilization. But then in this case, before filling the containers, the vegetables should be pre-boiled for twelve minutes.

Cucumber salad "Tushenka"

Overgrown cucumbers are great for making an unusually tasty vegetable "stew". It perfectly complements meat, baked and other dishes. You will need overripe cucumbers themselves (about two kilograms). You also need half a kilogram of onions, three sweet peppers, a bunch of herbs, ten cloves of garlic, one hundred and fifty milliliters of vegetable oil, twenty grams of salt, half a teaspoon of citric acid and ground black pepper.

If the cucumbers are large and overripe, then it is better to remove the peel from them. Cut fruit into small cubes. Chop the garlic and herbs, and chop the onion and garlic into thin half rings. Heat vegetable oil in a deep frying pan. First put the cucumbers and fry until translucent. After that, add the rest of the ingredients and simmer a little.

Variation "Stew" with tomatoes

Salad of overripe cucumbers with tomatoes and carrots is also very tasty. They need to take about a kilogram. You can change the aspect ratio to your liking. It is also acceptable to replace a tomato with tomato paste, but ketchup or adjika will no longer work. The rest of the ingredients are the same as in the previous recipe.

Pass the carrots through a coarse grater or cut into pieces. Tomatoes are also chopped or chopped in a blender. First fry the cucumbers, then add the carrots. After ten minutes of stewing, put the tomatoes. After another five minutes, add onion, garlic and pepper to the pan. Vegetable mix simmer over low heat for about ten minutes. It remains to put salt, herbs and citric acid. Simmer for another ten minutes, stirring occasionally. Transfer the "stew" to sterile containers and close the lids. Cucumber salad in jars is recommended to be stored in the cellar.

Another way to cook "stew"

This recipe will require ten overgrown cucumbers. They need to be peeled and cut into small cubes. In a frying pan with hot vegetable oil stew fruits until transparent. In the meantime, grate the carrots, dice the onion and two bell peppers. Add all the ingredients to the cucumbers and simmer for half an hour. Then place four chopped tomatoes in the pan. Simmer for another ten minutes and add salt, black pepper and sugar to taste. Hold on the stove for five minutes and arrange in sterilized jars.

Salad "Pikuli" from overgrown cucumbers

It is better to start preparing a salad of overripe cucumbers for the winter by preparing vegetables. Cut hot pepper into thin and long strips, as far as possible. Peel the cucumbers so that only one white part remains. Cut into slices about a centimeter wide and four centimeters long. So the vegetables will look a little like boats. Add the rest of the ingredients to the peppers and cucumbers: salt, vinegar and sugar. Mix everything well and leave to marinate. It is best to keep the salad in the refrigerator for at least an hour. sweat after this time, the snack will be ready, and it can be rolled into jars.

Salad "Family"

This salad is prepared from overripe cucumbers with tomato paste. The taste is original and unusual, but the appetizer is in perfect harmony with meat dishes. This recipe is sure to please the whole family!

To prepare a salad, you will need a lot of overripe cucumbers - about five kilograms. You also need to take half liter jar tomato paste, one and a half glasses of sugar, three cloves of garlic, one third of a glass of salt, one hundred grams of vinegar and refined oil.

Rinse the cucumbers, preferably remove the skin and seeds. How you cut cucumbers for the winter - in circles, cubes or sticks, does not matter. Peel the garlic, finely chop or pass through a press. In a fireproof saucepan, combine vegetables and all remaining ingredients: sugar, salt, tomato paste, vinegar and oil. Simmer the contents under the lid on the lowest heat for about twenty minutes. You need to wait until the cucumbers let the juice out. After that, you can add fire to medium. When the appetizer boils, it must be stewed for another twenty minutes.

The finished dish is still hot left to decompose into sterile jars and roll up. Experienced housewives it is recommended to add mustard powder, adjika or hot pepper to this salad to make the preparation spicier.

Caviar from overripe large cucumbers

For a kilogram of overripe cucumbers, you need to take the same amount of red tomatoes, half a kilogram of red carrots and bell pepper and one large onion. Black pepper and salt can be added to your taste.

For caviar, as you know, all vegetables must be chopped. Therefore, tomatoes and carrots should be grated coarsely, and cucumbers, peppers and onions should be cut into small cubes. If desired, all vegetables can be pureed with a blender, but then the appetizer will acquire a slightly different taste. However, this is a great option if you are tired of making preparations for the winter with cucumbers in circles.

Send all chopped vegetables to stew in a pan for one hour. Be sure to stir otherwise the mixture will burn. If desired, onions and cucumbers can be lightly fried in vegetable oil beforehand. Then the salad will taste more like vegetable caviar. But in this case, it will become less useful. On which option to stop - it's up to you. Let's get back to the salad. After stewing, add pepper, salt to the vegetables and mix. Simmer in the skillet for about five more minutes.

Next, you can lay out the finished caviar from cucumbers in sterilized jars, if you are used to doing so. Some housewives recommend adding a tablespoon of vinegar to the appetizer immediately after turning off the stove. If you plan to eat a salad in the near future, then it is enough to decompose it into clean containers and put it in the refrigerator after cooling. It will keep well there for several days.

You were presented with all the most delicious and popular recipes for overripe cucumber salads for the winter. Which one to choose depends on taste preferences and storage method. Some are lost in the last question, so it is worth paying a little attention to it.

How to store salads from overgrown cucumbers?

Preparations for the winter from overripe cucumbers that have been subject to any sterilization must be kept in a cool place. Although they are perfectly stored at room temperature, the absence of direct sunlight must be a prerequisite, otherwise the contents of the jars will deteriorate ahead of time. But salads from overripe cucumbers for the winter, which were closed without sterilization, must be kept strictly in a cold room. It is recommended to put the jars in the cellar or basement. If there is no such place, then the bottom shelf of the refrigerator is perfect.

How to use cucumber salads?

As practice shows, it is best to eat snacks from overripe cucumbers no earlier than five weeks after preparation. During this time, the salad will have time to infuse, so it will be more tasty. It is usually served cold as an appetizer. But some people like to use cucumber blanks as a side dish. Preliminarily, it is laid out on a plate and heated in the microwave or on the stove. This dish is served with meat, poultry or fish.

Do you have overripe cucumbers? What to do with them, now you know. They can turn out completely different, but always delicious preparations for the winter. They will save money and save the fruits grown with such difficulty.

How often does it happen that when we come to a dacha or a garden, instead of small and thin fresh cucumbers, we find huge overgrown cucumbers. Such finds upset almost everyone, because such overgrown cucumbers are not very tasty fresh.

But I don’t get upset and don’t throw them away, but I cook an unusual, but very tasty cucumber salad for the winter, which I call vegetable stew. 🙂 I will be happy to tell you my reliable and proven recipe for harvesting. simple and delicious salad you can also cook from overgrown cucumbers using my step-by-step recipe with a photo

The main secret and advantage of harvesting is that for my stew I take those vegetables that are at hand. What I found this time in front of you in the photo:

• pieces 9-10 overgrown cucumbers;
• bell pepper - 2 pieces;
• one carrot;
• one bulb:
• several tomatoes;
• sunflower oil;
• ground black pepper;
• salt;
• sugar.

How to cook a salad of overgrown cucumbers for the winter

The first thing to do with any canning is to prepare the vegetables. Therefore, I thoroughly wash all the vegetables. Then, I peel the cucumbers. I cut each into quarters, take out the seeds - they will not be needed. I cut the cucumbers into small pieces as in the photo. I send them to the heated sunflower oil frying pan and start frying.

At this time, I clean and cut not large peppers, onions and carrots.

When the cucumbers become transparent, I add all the prepared vegetables to them, except for the tomatoes.

As you know, tomatoes slow down the cooking speed of other vegetables, so I add them last. So, stew the vegetables over medium heat. After 25 minutes from the start of cooking, add chopped tomatoes, salt, pepper to taste.

Carcass all together for another 15 minutes. I try. If it is sour, then I put another teaspoon of sugar and stew for another 5 minutes.

At the same time - I wash, sterilize - and boil the lids. I put my vegetable stew of large cucumbers in jars and roll it up. I turn over and wrap for a day.

Overgrown cucumber salad is prepared without sterilization, so it is better to store it in a cool place. Although in the conditions of a city apartment, it is stored well. In winter I use it as a snack. In addition, such a cucumber stew perfectly serves as a vegetable side dish! I hope that you will like my unusual and simple cucumber salad recipe. 🙂

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 do delicious snack, will prompt 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 should be noted that such a winter homemade, as well as 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 ordinary tomato paste, but not with 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!

First of all, we try to capture pretty mini cucumbers on the market, but we often neglect our own homemade overgrown ones, motivated by the fact that it is impossible to twist them tasty and beautiful. But no, you can create a million ideas on how to prepare large cucumbers for the winter. But perhaps the most delicious chopped cucumber salad presented below.

Ingredients:

Cucumbers large(overgrown) - 2 kg

Onion- 200 grams

Dill- small bundle

Vegetable oil- 12 tablespoons

Vinegar 9%- 9 tbsp

Sugar- 3 tbsp

Salt- 1.5 tbsp

Chopped pickled cucumbers for the winter

1. Wash large cucumbers, cut the stalks.

2 . Cucumbers cut into large circles (0.5-0.7 cm). Peel the onion and cut into rings.

3 . Wash the dill and finely chop. Put cucumbers, onions and dill in a bowl. Add vegetable oil, vinegar, salt, sugar.

Mix carefully.

Leave for 5 hours.

4 . Then put the whole mass into a saucepan and put on medium heat. Stirring occasionally, you need to heat the cucumbers until they change color (in the photo, the cucumbers are just starting to change color). Immediately decompose into sterilized jars and roll up. Do not be afraid that there is not enough liquid (cucumber marinade) to cover the cucumbers completely, as it should be. Put the jars of cucumbers down with the lids "under the fur coat" until completely cooled.

This sliced ​​cucumber salad keeps well all winter in the fridge or cellar.

Delicious chopped cucumber salad is ready

Enjoy your meal!

Chopped cucumbers for the winter recipes

Salad of chopped cucumbers for the winter

Ingredients:

• Garlic - 2 heads.
• Bite - a glass.
• Sugar is a glass.
• Salt - half a glass.
• Sunflower oil - a glass.
• Pepper, ground fragrant - 2 tablespoons.

Cooking:

Cucumbers cut into 4 pieces and cut in half. We clean the garlic and pass through a press, add to the cucumbers. Salt and put sugar, then sprinkle with ground black pepper and pour vinegar. Now the whole mixture should be poured abundantly with sunflower oil and mixed, left for 4 hours until there is enough juice.

We sterilize the jars and apply cucumbers.

Sliced ​​cucumbers "like from a barrel"

Ingredients:

• Cucumbers - 4 kilograms (we will use cans of 3 liters).
• Dry mustard - 150 grams.
• Salt - 150 grams (per 150 milliliters of water).
• Dill.
• Cherry leaves.
• Horseradish.
• Pepper "peas".
• Garlic peeled.

Cooking:

Banks are washed and sterilized. In a container we put cherry leaves, horseradish, pepper, a few peas, peeled garlic cloves and dill. We also lay well-washed overgrown cucumbers.

We dissolve salt in water, pour salty water into jars with cucumbers, and pour dry mustard on top. Cover the jars with gauze, leave in a dark place until the cucumbers ferment. Then we roll up the lids and can be hidden in the cellar.

Salad "snack" of chopped cucumbers

Ingredients:

• Large cucumbers - 4 kilograms.
• Onions - 4 pieces, medium size.
• Carrot - half a kilogram.
• Vinegar (9%) - 200 grams.
• Sunflower oil - 200 grams.
• Sugar - 100 grams.
• Salt - 2 tablespoons.
• Parsley and dill.
• Hot red pepper - half a piece per jar of 3 liters (slightly less per liter).

Cooking:

Wash cucumbers, peel carrots and onions. Now you need to cut the cucumbers into circles, in the same way we will cut the onion with carrots, hot peppers. Put everything in a large bowl, sprinkle with salt and sugar, put dill and parsley, pour vinegar and sunflower oil. Stir and let stand for several hours. Then put the snack in the tanks, sterilize and roll up the lids.

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:
per 1 liter 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 cut into 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. I can sprinkle a few seeds of cumin, coriander, cut into 3-5 rings according to my mood 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 salting mushrooms: “I gathered nigella in the forest and decided to pickle them. Just imagine how delicious it is to eat strong hats of salted nigella seasoned with onion, sunflower oil and fresh dill, and even with boiled potatoes in the winter. The recipe is simple. I cooked nigella in a cold way... To do this, I soaked the 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 the cucumbers, cut off the tips, if straight from the garden, then you don’t need to soak, if you have already lain down, then in cold water overnight. , currant and cherry leaves). Lay cucumbers, fill with water (COLD), I pour straight from the well in the country, if I boil and cool in the city. 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