You can't buy such cucumbers in the store! Well, there are none. I was searching for. And I don’t dare to buy from grandmothers in the market. Therefore, I cook them every year. And every time we do not have enough until spring, no matter how much you close it! These are not just words. If you don't believe it, check it out. I made 27 cans this year. We are already finishing the fourth... Probably, on the weekend I'll put some fermentation.
I highly recommend it! Here's the truth - this is the best pickle recipe. I've tried a lot. This one is beyond competition. If you've never cooked pickles before, try this recipe. I am sure that you will stop there!
In the video below, I showed three recipes for pickles. If you love my videos, take a look. You will definitely like it))
HOW TO COOK:
I take three-liter cans (namely three-liter). I tried the smaller ones - not that. At the bottom - horseradish leaves, cherry (or black currant) leaves, dill twigs and dill umbrellas with seeds (I dry them a little - they are then more fragrant). You can add black peppercorns.
I don't use garlic for this recipe at all - I noticed that without it, the cucumbers are tastier and denser
Now I put cucumbers in a jar. Not necessarily too tight. I just toss cucumbers into the jar as much as I can. In the middle, you can add a little more greenery.
For the brine, I take 2 tbsp for 1 liter of water. with a slide (this is 57-60 g). I want to draw your attention right away! Salt per liter, not per liter jar! These are two different things. Not much salt! Salt just right! Do not deviate from the recipe - and then you will definitely be happy with the result.
I have 4 three-liter cans today. I needed about 6 liters of brine (salt about 350 g).
I bring the brine to a boil and pour cucumbers over it.
I cover the jars with lids and leave them at room temperature for two days. Foam, bubbles will appear, the brine will become cloudy, and the cucumbers will change color. If suddenly this does not happen for you, then the room is cool. Move the cucumber jars to a warmer place (but not hot!) Or leave for another day.
Be sure to substitute plates under the cans, because the brine will flow out of the can. If the brine does not flow out - check - there may be little water in the jar. And then the cucumbers on top can go bad. Here's how, for example, this one:
After two days, there are still bubbles, but fermentation is no longer as active. I skim off the foam and add 2 tablespoons to each jar. (without a slide) mustard. Mustard powder is needed here. If there is not enough water, it must be topped up to the top of the jar. I cover it with lids again and leave it to ferment for another day.
It will smooth out, of course, not very appetizing - the brine is cloudy, there is sediment below... But this is exactly what you need!
After a day, I pour the brine from the cans into a saucepan, put it on the stove, bring it to a boil and boil for 8-10 minutes. I remove the foam.
If there is a white bloom on the cucumbers, they can be washed with clean water. But this is optional.
I usually put cucumbers in small jars - it's more convenient to eat later)) It is convenient for us when cucumbers are in liter jars. I pre-sterilize the jars (please don't ask why - I always do this!), And fill the lids with boiling water for a few minutes.
And further. You should not add fresh herbs to the jars at this stage, otherwise the jars will not stand. I lay out those seasonings that were fermented with cucumbers. It's enough.
From 4 three-liter cans, I got 8.5 liters. Cucumbers, by the way, are already very tasty! Still, it's worth waiting at least a couple of weeks!
I pour the cucumbers with boiling brine right under the lid. The bank must be full-full! And I roll up the cans tightly with the lids.
Everything! The most delicious pickles are ready! Just like a barrel! The pickle will of course remain. You can ferment cucumbers in it and eat them in a week. But more often I just pour out this brine.
You can store such cucumbers even at room temperature. For a while, the brine will still be cloudy, but then it will become transparent, only there will be sediment at the bottom.
Cucumbers are always crispy, moderately sharp and very tasty! These are truly the tastiest pickles I've ever tasted. You will definitely be satisfied with the result!