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Video: Pickled Cucumbers For The Winter. Like Drums. Step-by-step Recipe With Photo
It is not at all difficult to prepare pickled cucumbers for the winter for storage in an apartment or cellar. It is important to stock up on quality ingredients in your own vegetable garden and garden, or purchase everything you need from the market. Further, the harvesting process will take no more than 20 minutes, after which the lactic acid bacteria will do all the work for you. If you are the happy owner of a cold basement or you have such a luxury as a cellar, then it remains to transfer the container with sauerkraut from heat to cold in about a week. In a city apartment, unfortunately, there is little storage space, the refrigerator is not rubber, but even in this case, craftsmen find a way out, because how can you spend the winter without pickling cucumbers?
In the recipe I will tell you how to make pickled cucumbers for the winter and keep the sharp taste without over-fermenting the pickles.
However, if your apartment does not have a secluded corner in which the temperature does not rise above +12 degrees, I advise you to find a cool place to store pickled cucumbers or buy a spacious refrigerator.
Cooking time: 30 minutes
Ingredients for pickling cucumbers for the winter
- 1 kg of small prickly cucumbers;
- 30 g of coarse rock salt;
- a bouquet of herbs and leaves: horseradish, dill umbrellas, cherry leaves;
- spring or filtered water.
The ingredients are listed per kg of vegetables.
Method for preparing sauerkraut for the winter
Cucumbers collected from the garden or purchased at the nearest market are previously placed in cold water for a while (2-3 hours). This is necessary so that the pickled cucumbers do not turn out empty inside. For the same reason, try not to harvest large, overripe vegetables.
Next, take a few horseradish leaves from our spicy "bouquet". We inspect the leaves, wash them carefully, cut into pieces of 5-10 centimeters.
In addition to horseradish, I add dill umbrellas and cherries to pickled cucumbers, however, each housewife has her own tricks. Leaves of oak, currant, mustard, horseradish roots, celery, lovage and much more are used. I will simply say: what is at hand and does not contradict your taste, within reasonable limits, can serve as a spicy addition to pickles. Experiments are welcome!
To make the cucumbers better salted, we cut off the tips on both sides.
Now put the cucumbers and spices in a deep saucepan, ideally in an oak barrel.
Then add salt and pour in spring or filtered water. For 1 liter of water, take 2-3 tablespoons of coarse rock salt. You can pour salt into a saucepan or pre-dissolve it in water.
We put a load on top or put a plate, remove the pan in a dark place (you cannot leave it in the sun). We leave for 5-7 days. On about the second day, bubbles will appear on the surface, the brine will become cloudy - lactic acid fermentation has begun.
So, after about a week, you can put the pickles in a cold cellar. We shift the cucumbers into clean sterilized jars, put them tightly.
Strain the brine, boil for 5 minutes.
Then fill the jars with brine, drain it again and bring it to a boil one more time.
Fill the cucumbers with boiling brine for the last time, roll them up, after cooling down, put them in a cool place.
By the way, you don't have to wait until spring. After about a week, very tasty lightly salted cucumbers are obtained.
Pickled cucumbers are ready for the winter. Bon Appetit!