Pickling cucumbers: a video recipe

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• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 21kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1 hour

• Recipe difficulty
  

  Simple dish

• Energy value
  

  21kcal

• Rating

• Recipe

For salting, small sturdy pimples are best suited. young cucumbers. Such I salt straight whole, cutting off only edges on both sides. These cucumbers were huge and pachyderms. But I got a whole box, I had to do something with them. That’s why I am cut them in half. I advise you to take such cucumbers which I described above. In any case, it turns out crispy and very delicious cucumbers ☺️ All the leaves from my country house. In general, now on markets immediately sell such a set for salting, where there is everything necessary, look. I salt in jars about 5 liters. But in general you can take a large pot and even eggplant from under the water. Proportions in total I have 1 can of 5 liters, how many cucumbers didn’t exactly go there I’ll say about 2-3 kg.

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Ingredients

0/12 ingredients

• cucumbers – 2.5 kg
• horseradish leaf – 2 pcs
• oak leaf – 2 pcs.
• currant leaf – 4 pcs.
• dill umbrella – 1 pc.
• cherry leaf – 5-6 pcs.
• garlic – head
• shoots of garlic – optional
• hot pepper – optional
• dill seeds – 1 tsp
• mustard seeds – 1 tsp
• coarse rock salt – 1 tablespoon per liter of water with good slide

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Bon appetit, I hope you had fun with us!

Steps

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1. My cucumbers are good and trim the tails.
2. In a clean container at the bottom we put all the leaves, except 1 sheet horseradish, and an umbrella of dill.
3. We put cucumbers very tightly.
4. Between the rows of cucumbers add alternating garlic, garlic shoots and hot pepper.
5. At the very end, I covered the mustard and dill seeds, put second horseradish leaf.
6. If the cucumbers were of the sort that I described, I would pour COLD water with salt, checked repeatedly, everything turns out super, but cucumbers pickle a little longer than when you pour boiling water over. This produces more crispy.
7. Stir the salt in water until dissolved. Fill the jar with complete. Do not pour out the remaining brine, the water will leave a little hours, you will need to top up. If you have a pan / bucket to cucumbers don’t pop up, put a plate on top. Nothing to close necessary!
8. Leave the cucumbers to warm in the heat. In a day they will be lightly salted: the brine becomes cloudy, a white coating appears on the surface frothy, I take it off with a spoon.
9. For 3 days, the cucumbers were ready at all. If you plan them eat quickly, you can just put it in the refrigerator. If you will be if you have them for a long time or if you want to roll them in jars, then pour the brine into pot, boil. We arrange cucumbers on glass jars (if for seaming, then we sterilize the cans and lids), pour boiling pickle. Roll up, turn the lid down and cool, you can keep warm. Last time I poured boiling brine, waited until it cools down a little, poured again the brine into the pan and again boiled, then poured again and rolled up. Stored for 2.5 years cans are warm those not opened 1! If not for seaming, cool without a lid, close and in the refrigerator.