No vinegar and no sugar! Cucumbers are obtained as barrels, but they are stored even at room temperature. As far back as I can remember, my mother-in-law has always harvested cucumbers this way. In winter, potatoes are what you need! Now I use this recipe every year.
See in the video this recipe and two more recipes for pickled cucumbers for the winter (pickled, not pickled, do not confuse!):
HOW TO COOK:
I soak cucumbers in cold water for a couple of hours in advance.
I wash the cans well with soda and rinse with clean water. I put seasonings in jars - garlic, black peppercorns, horseradish leaves or root, cherry leaves, black currant leaves, bay leaves, dill twigs and umbrellas. And then the cucumbers. By the way, I never cut off the ends of cucumbers.
Preparing the pickle. For 5 liters of water, a glass of salt. This is about 290-300 g of salt. If you are used to spoons - 2 tablespoons. with a slide of salt per liter of water. Don't be confused! For a liter of water exactly! Not for a liter jar!
I fill the jars of cucumbers with boiling brine and leave them on the table for about three days. Be sure to substitute plates under the jars, because the brine will flow out during fermentation.
The brine will become cloudy, the cucumbers will change color, foam and bubbles will appear. It's all right! This is how it should be! That is why we call these cucumbers "stray".
If you do not start fermentation in jars after two days, it means that the room is cool. Move the cucumbers to a warmer place (not hot!) Or just give them more time.
This time, my cucumbers were fermented for three days. They are already delicious and crunchy. But this is still not at all what you need)) I pour the brine into the pan, put the pan on the stove and bring the brine to a boil. I boil for 6-7 minutes.
At this time, I wash the cucumbers with clean water to remove the white bloom.
And I fill the jars with boiling brine so that the jars are full, full! I cover it with lids and screw it up immediately. Everything!
The brine will remain cloudy for some time, but then it will become transparent, only at the bottom there will be a white precipitate.
I keep these cucumbers even at room temperature. Very tasty! And really like a barrel! But I have an even better recipe! Cucumbers are even tastier! The recipe is similar to this one, but it still has its own subtleties - look in the video (third recipe) or read the recipe HERE. Even my mother-in-law praised my cucumbers (and I just added mustard)!
Friends, I want to ask right away that there is no need to write that there is "a lot of salt", that "you need to fill the cucumbers with cold water", etc. There are a lot of pickled cucumber recipes. This is one of them. And he is just that! I welcome recipes in the comments, but only in the form: "I want to share my recipe, I do it a little differently", and not like this: "Everything is wrong, you need to do as I do ..."
And yes, I always ask, first look at the recipe, understand what I said, and then criticize))
I even had to post a comment under my YouTube video, in which I once again explained in detail what I had already said in the video. Here's a part of it:
And then suddenly I get this comment in response to my detailed explanation: