2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Photo: Dmitry Evteev / Rusmediabank.ru
Pickled cucumbers differ from pickled cucumbers in that they are prepared without the addition of vinegar. Residents of private houses can afford to pickle cucumbers in barrels or tubs, but in apartments this container is not entirely convenient, therefore this can be done in three-liter jars or an enamel saucepan.
Cucumbers of late varieties are best suited for salting, and therefore it is better to salt them in late August - early September.
Useful Tips
* For pickling cucumbers, it is better to use coarse edible salt, it is undesirable to use iodized salt;
* Cucumbers will turn out delicious and crispy if you use not tap water, but pure water from a well or spring;
* If there is such an opportunity, then it is better to pick the greens used for salting just before cooking;
* As with pickling, pick cucumbers carefully. Fruits should be ripe, intact, approximately the same size. It is advisable to use cucumbers on the same day that they were picked;
* To get hard and crispy cucumbers, they should be soaked in cold water for several hours before salting.
* Before sending the cucumbers into the barrel, they should be doused with boiling water.
Pickled cucumbers in jars
Put herbs and spices at the bottom of the jar. Next, place the cucumbers tightly up to the very top of the jar. Moreover, you need to stack it strictly vertically. Then pour brine (for 1 liter of water 1 tablespoon salt) and just cover with lids on top, but do not close completely. The pieces must be boiled. The cucumbers should stand at room temperature for several days. Then move them to a cold place, and after two to three weeks, pickles can be served.
As a rule, small cucumbers are salted in jars.
Pickled cucumbers in a barrel
An oak barrel is best suited for pickling: it does not absorb brine and has a tannin substance that makes cucumbers tastier.
At the bottom of the barrel, it is imperative to lay some of the herbs prepared for salting. Place the second part between layers of cucumbers. So, for a 10-liter barrel you will need 10-15 dill umbrellas, 15-20 black currant leaves, 5-6 small horseradish leaves, 20 cherry leaves, 1 head of young garlic. Garlic can be added not only to the barrel, but also to rub the walls of the dishes with it.
As in a jar, cucumbers are stacked vertically in a barrel, tightly to each other. Cover the cucumbers with a napkin, preferably linen, on which a wooden circle with oppression is placed. Both the circle and the oppression must first be scalded with boiling water. It should be remembered that the pickle should cover the cucumbers by 3-4 centimeters.
The brine is prepared on the basis of 10 liters of water 400-500 g of salt. If the cucumbers are large, then more salt will be needed - 600-700 grams. Dissolve the salt completely in water and only then
pour the brine into the barrel. The barrel should be kept indoors for the first few days. After the fermentation process starts, the barrel needs to be moved to the cellar. After 20-30 days, the cucumbers are ready to eat.
The cucumbers in the barrel should be checked periodically to prevent mold growth. Many people from mold use black peppercorns (put it in a linen bag and dipped in a barrel of cucumbers) or dry mustard (it can also be placed in a barrel in a linen bag or sprinkled on brine on top). In addition, horseradish protects against mold: it is enough to cut it into small pieces and lay it on top of the brine.
The pickle in the barrel should cover the cucumbers completely. If the liquid decreases over time, then the brine must be added (for 1 liter of water, 20-30 g of salt).
Pickled cucumbers "Spicy"
You will need: 5 kg of cucumbers, 1 pod of hot pepper, 1 head of garlic, horseradish root, 4 sprigs of tarragon, 6 umbrellas of dill; for 5 liters of water - 300 g of salt.
Preparation
Put pre-soaked cucumbers in jars with spices. Prepare the brine and pour over the cucumbers. Cover with a towel or lids and leave indoors for a couple of days. Then close the jars with nylon lids and refrigerate.
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