Description
Experienced Housewives know their secrets pickling cucumbers. And what about those who only touch the mysteries of canning? The trouble here is the same: cucumbers can be tasteless, soft. Or slap a cover on butyle. For you novice cooks, offering a very simple recipe for harvesting cucumbers for the winter. Sour, crunchy and very tasty.
Ingredients
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Cucumber
2 kg
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Dill
4 piece
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Horseradish
1 piece
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Leaf vine
2 piece
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Sheet cherry
4 piece
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Salt
100 g
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Allspice
3 piece
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Garlic
8 tooth
Cooking
The first thing we will do is: Wash and presterilized bottle (banks) and cover. Dry them. Cucumbers soak in water for 3 to 4 hours, even those that just picked from the garden. Cook spices for pickling. Washed, dried. If you have dry dill (like me) it does not wash.
The dried greens cut with a knife into 3 – 4 cm (approximately). Put in a bottle. There also add chopped garlic. More garlic (10 cloves for example) the better and harder cucumbers. Don't forget to put 3 peas of fragrant pepper and, if someone likes cucumbers sharper - a piece of bitter pepper chili. All! No more spices.
And here our green beauty! Cucumbers we have to be fed with water for 3-4 hours. Dry them. Some hostesses trim the ends of cucumbers and even nadkalyvajut them. You should never do. Cucumbers become soft, flabby.
Begin to lay the pickles. The bottom row match of cucumbers, putting them standing. Plump. This number should be of the large cucumbers. Don't be afraid vniknut between them cucumbers thinner. Top up to the neck and place the cucumber, as a lie. Don't place too vast empty spaces.
Take a clean mug, no matter what size. Pour the raw water, it must be either settled or passed through a magnet, or cleaned in another way. You can use spring water if you are confident of its purity. Dissolve in water three spoons of salt with a small top. Or her measure 100 g of Salt should be of stone. Do not take fine salt, especially iodized. It will be the end of the cucumbers!
Pour in a bottle of water with dissolved salt. In a mug pour water again, only this time without salt, and fill the bottle to the top. Salt and evenly mixed in the water.
Pour water to the top so that it spilled a bit. And cover can glass.
A jar of cucumbers put on the fermentation in room temperature. Do not put in a cool and damp place. Leave the bottle for 3 to 4 days. No more. During this time, the lid will ooze out the brine. It's not terrible. Except that the floors need mopping. During fermentation, open the lid should not be.
And here are our kvashenko ready. You will see that in butyle water decreased. It's all right. The cucumbers have absorbed the brine. Not in this brine add water, brine from another bottle, and cucumbers. The cover will rip or vspuhnu and cucumber souring.
On the bottle put mesh and pour the brine into a pan. Every bit of it. Put on the fire a pot. Only boils, calmly count: one, two, three and remove the pan. Some Housewives advise you to boil the brine for 10 minutes, and more. Don't do this! First, you lose vitamins. Second, with boiling lose volume of brine.
Boiling the brine immediately pour back into the bottle and move on. Cover you must be prosterilizovat and dried. Water droplets under the lid should not be! Bottle turn. On the table lay a warm cloth, put it on the inverted lid down the bottle. Cover it with another warm cloth. So let it stand a day, desterilized.
If you do everything according to the recipe and not deviating, the bottle will not explode, and in the winter you will get delicious pickles. Good luck and Bon appetit!
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