Cold way of pickling cucumbers for the winter. I spend 15 minutes of my time. I have not come across a simpler recipe. When I tried it for the first time, I prepared only one can. And then in the winter I was very sorry. But the next year I corrected myself and prepared 8 three-liter cans at once. And in winter she praised herself for closing a lot!
Therefore, do not repeat my mistakes. Cook more immediately. Such cucumbers always turn out plump and without voids. Delicious and crispy!
The recipe is for a three-liter can. I tried salt in smaller cans - it doesn't work... Even if you calculate the ingredients correctly, it's still not the same.
Therefore, I take a three-liter jar and put the seasonings on the bottom. Black peppercorns, garlic, horseradish leaves, dill twigs and umbrellas. Then I stack the cucumbers. More greenery and more cucumbers. I cover the cucumbers with horseradish leaves on top.
I never cut off the tips of cucumbers. Pre-soak the cucumbers for a couple of hours in cold water.
You need about 1.4 liters of brine per can (plus / minus). But at first I take a little less water - about a liter, add mustard powder (1 tablespoon without a slide) and 3 tablespoons. without a hill of salt (I remove the hill with a knife).
Stir and pour into a jar of cucumbers. Then I add water to the top of the jar.
I take water from a well. But you can take any drinking water. Not boiled. And without unnecessary impurities. You can take filtered.
On top, under the lid, I pour another spoonful of mustard, cover the jar with a plastic lid and put it in the cold. Either in the basement (only the basement should really be cold), or in the refrigerator (if there is no basement). I do not leave the jar warm for an hour - right in the cold!
In the video, I showed in detail how I cook these cucumbers. There are also two recipes for pickles that can be stored even at room temperature! Take a look - you will definitely like it:
Yes, in order to try such cucumbers, you need to be patient. But believe me, it's worth it!
It took two for and I noticed that there was less water in the jar. It is important! The water should cover the cucumbers completely. Therefore, for the first week or two, it is better to follow this.
Cucumbers do not change color for a long time, because there will be no fast fermentation here. A week has passed. The cucumbers are still green. I add some water again. I'll wait another week, then I'll take off this cover and cover it with such a nylon one:
First, I wash the lid with soda, then I keep it in boiling water for about 15-20 seconds and cover it.
It remains to wait 2-3 months - and you can try. The cucumbers will change color, which means they are ready. In about a month they will be lightly salted. But I advise you to wait anyway!
Crispy, plump, vigorous and very, very tasty!