Description
Delicious, hearty pickles draught Ambassador in urban environments! Probably many of you love cucumbers draught Ambassador. But the market price of their bites! But it is very easy to pickle barrel pickles on their own, and - in an urban apartment! The only thing BUT - should store them in the fridge! For these cucumbers I specifically purchased a container of food grade plastic, which perfectly fit into the space of our small refrigerator for storage. Very convenient-no need to mess with the banks, wash them, sterilize and constantly fear that they will break. If you have the ability to store cucumbers in the cellar is great!
Ingredients
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Cucumber
8.5 kg
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Horseradish
100 g
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Dill
300 g
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Sheet cherry
20 piece
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The sheet of wood
10 piece
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Sheet raspberry
20 piece
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Leaf currant
10 piece
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Garlic
100 g
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Peppers red hot chilli
30 g
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Allspice
5 g
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Bay leaf
10 piece
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Salt
600 g
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Water
10 l
Cooking
That's what we need. In fact: cucumbers, horseradish leaves, young stems with garlic, spicy peppers, salt, Bay leaf, allspice pepper, dill twigs with umbrellas and different fragrant leaves-oak, raspberry, currant, cherry. Still need a container for salting. I have this container of food grade plastic with lid and handles, with a volume of 20 liters. If you take a barrel, it is necessary to thoroughly wash and scald with boiling water.
Cucumbers sort, thoroughly wash under running water (each pickle pens!). Put in a wide basin and fill with cold purified water. Aged for 6-8 hours. This must be done in order to ready cucumbers were not empty.
Into a container at the bottom put half of the spices. Large sheets tearing in half, cut garlic halves.
Then put rows of cucumbers. On the bottom is the largest.
Then average. And upstairs - the smallest, they will be ready before anyone else. Cucumbers should be laid as tightly as possible, then the concentration of milk acid during fermentation will be high and the pickles are delicious.
On top of the last row put the second half of the spices.
Close the leaves of horseradish. Make the brine: dissolve salt in cold water, stir thoroughly until completely dissolved and allowed to settle. We strongly recommend to use fine table salt. It has different additives and different levels of salinity.
After the brine has settled, pour it into a container without sediment. If you do not have enough brine, make another batch at the rate of 60 g of salt per liter of water. The brine should only lightly cover the top layers.
Put fanerku, put oppression.
Cover with marlechkoy and leave for fermentation in a warm place (I keep on the balcony) for a period of five to ten days. Down the need to put some kind of tray because the brine during fermentation can run outside. Depending on the ambient temperature, fermentation can begin and the third and fifth day. Once on the surface will foam, it is necessary every day to remove it gently with a ladle, oppression and fanerku to rinse.
Well, it's been seven days. Cucumbers purchased a beautiful olive color and a pleasant sour taste. Now carefully collected from the top all the greens, wash it in clean water and put back. Fanerku in the same wash presses it on top of the cucumbers.
Cover and remove for storage in the fridge or in the cellar. A month later, the cucumbers finally proquestcsa at low temperature and acquire a true taste.
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