Here is the simplest recipe for pickling cucumbers for the winter. Essence: cold fermentation in a refrigerator, cellar or basement, where the temperature rarely rises above 8-10 degrees. At this temperature, pickles under a nylon lid will be ready in about 3-4 weeks. The main advantage is that there will be little carbon dioxide in the brine, so it will not start to overflow over the edges of the containers, i.e. cans. Nylon caps can be purchased at any store - these are the names of ordinary food-grade plastic caps.
Such cucumbers are perfectly stored all winter, until late spring! The main thing is not to violate the temperature regime and from time to time remove the white yeast film from the surface of the workpiece, stopping the fermentation process.
For pickling, use raspberry, cherry, currant, oak or horseradish leaves, as well as garlic cloves. Thanks to this "bouquet", pickles will be aromatic, juicy and very tasty.
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Ingredients:
Fresh cucumbers - 1.3 kg
Salt - 2 tablespoons
Cold water - 1 l
Black peppercorns - 16 pcs.
Garlic - 6 cloves
Oak, horseradish, cherry, raspberry leaves - 16 pcs.
Dill umbrellas - 6 pcs.
Step by step recipe:
Prepare 2 glass jars with a volume of 0.5L, rinse them.
Also rinse cherry, currant, raspberry, oak or horseradish leaves. Place them in the bottom of the containers, evenly in each jar.
Peel the garlic cloves, rinse in water and cut each in half. Pour an equal amount into both jars.
Rinse fresh cucumbers in water, carefully removing thorns and dust from the surface. If you wish, you can cut off the tails on both sides so that the vegetables are salted faster. Fill the jars with them not very tightly, not like for pickling or rolling - the brine should flow evenly to each cucumber.
Combine salt, black peppercorns, and cold water in a separate bowl. Can be used both filtered and from the tap. Stir until the salt crystals are completely dissolved.
Pour the brine into the jars up to the shoulders, leaving 1-1.5 cm for cold fermentation.
Close with nylon caps. Take the jars to a cool place (cellar, basement, refrigerator) for 3-4 weeks. Check the cucumbers from time to time and turn them upside down.
After the specified time, the brine will become cloudy, turn white and acquire a bright aroma. This means that your pickles are completely ready - you can take a sample.
Put them on a plate and serve not only on weekdays, but also on holidays.
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