Crispy cucumbers, cold pickled for the winter, will be ready after 3-4 weeks if kept in the cold: in a cellar or basement. This is the perfect option for a vegetable snack for a festive table or on weekdays, because it does not require rush and your attention. Pickled cucumbers in any case will be ideally salted and will be fragrant, tasty.
For more flavor, use cherry, currant, raspberry leaves, various spices and spices. And the crunch of vegetables will help preserve horseradish or oak leaves - both of which have tannins. Do not forget about garlic - without it, the taste of cucumbers will be completely different. Remember that neither sugar nor vinegar is added to pickles!
By the way, cucumbers in brine can be safely left in the cold until spring - they are perfectly stored in it. The main thing is to remove the white yeast film on the surface in order to stop the fermentation process.
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Ingredients:
Fresh cucumbers - 2 kg
Garlic - 1 head
Water - 1.5 l
Salt - 3 tablespoons
Black peppercorns - 20 pcs.
Leaves of oak, horseradish, cherry, etc. - 20 pcs.
Dill umbrellas - 5-7 pcs.
Step by step recipe:
Choose a container for salting: a food-grade plastic bucket, a glass container, an oak tub, or a water bottle with a severed neck. Prepare food.
Wash the leaves of horseradish or oak, raspberry, cherry or currant. Place them on the bottom of the container. Add dill umbrellas there, dill greens if desired.
Rinse the cucumbers in water, carefully removing dust and thorns. Place them in a container. If you want to get a salty snack faster, then cut off the tails of all vegetables on both sides. Add black peppercorns. Peel and rinse the garlic cloves, cut each in half and add to the container.
Add salt. It should not be iodized, best of all - coarse grinding, not extra-class, so that vegetables do not sour in the brine.
Pour in plain cold water: from the tap or filtered. If desired, salt can be dissolved in it in advance and the vegetables can be poured with ready-made brine. Stir the water slightly to dissolve the salt crystals.
Install oppression using the materials at hand: a plate or saucer, a jar of water, a kettlebell, and so on. Place the structure in the cold: in a basement or cellar. The room temperature should be no higher than 5-8 degrees. Otherwise, the pickle will not deteriorate, it will simply ferment much faster - in 5-7 days. Release carbon dioxide from time to time by gently stirring the workpiece.
After the specified time, the brine will become cloudy, turn white - this is normal! The aromatic smell of fermentation will signal the correct fermentation - you can try pickles.
Remove from the brine and slice, taste and serve. They are especially tasty with fried potatoes or mashed potatoes.
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