Pickled cucumbers for the winter
It is not difficult to cook pickled cucumbers for the winter for storage in an apartment or cellar. It is important to stock up with quality ingredients in your own garden and garden or purchase everything you need in the market. Further, the harvesting process will take no more than 20 minutes, after which the lactic acid bacteria will do all the work for you. If you are a happy owner of a cold basement or you have such a luxury as a cellar, then it remains to transfer containers with pickled cucumbers from heat to cold in about a week. In the city apartment, unfortunately, there are not enough storage places, the refrigerator is not rubber, but even in this case the craftsmen find a way out, because how can you winter without pickled cucumbers?
In the recipe I’ll tell you how to make pickled cucumbers for the winter and maintain a sharp taste, without fermenting pickles.
However, if your apartment does not have a nook in which the temperature does not rise above +12 degrees, I advise you to still find a cool place to store pickled cucumbers or buy a roomy refrigerator.
- Cooking time: 30 minutes
Ingredients for pickling cucumbers for the winter
- 1 kg of small prickly cucumbers;
- 30 g of coarse rock salt;
- a bouquet of herbs and leaves: horseradish, dill umbrellas, cherry leaves;
- spring or filtered water.
The ingredients are indicated per 1 kg of vegetables.
A method of preparing pickled cucumbers for the winter
The cucumbers collected from the garden or purchased at the nearest market are previously placed for some time in cold water (2-3 hours). This is necessary so that pickled cucumbers do not turn out to be empty inside. For the same reason, try not to harvest large, overripe vegetables.
Next, take a few leaves of horseradish from our spicy "bouquet". Inspect the leaves, wash them carefully, cut into pieces of 5-10 centimeters.
In addition to horseradish, I add dill umbrellas and cherries to pickled cucumbers, however, each mistress has her own tricks. Oak leaves, currants, mustard, horseradish roots, celery, lovage and much more are used. I will simply say: what is at hand and does not contradict your taste can, within reasonable limits, serve as a spicy addition to pickles. Experiments are welcome!
To make the pickles better salted, cut the ends on both sides.
Now put the cucumbers and spices in a deep pan, ideally in an oak barrel.
Then add salt and pour spring or filtered water. Take 1 tablespoon of large rock salt per 1 liter of water. You can add salt to the pan or pre-dissolve it in water.
We put a load on top or put a plate, remove the pan in a dark place (can not be left in the sun). Leave for 5-7 days. About the second day, bubbles will appear on the surface, the brine will become cloudy - lactic acid fermentation begins.
So, after about a week you can clean the pickles in a cold cellar. We shift the cucumbers into clean, sterilized jars, stack tightly.
Filter the brine, boil for 5 minutes.
Then we fill the jars with brine, again we merge it and once again bring to a boil.
Pour cucumbers with boiling brine for the last time, roll up, after cooling, remove to a cool place.
By the way, you can not wait until spring. After about a week, we get very tasty light-salted cucumbers.
Pickled cucumbers for the winter are ready. Enjoy your meal!