Pickled cucumbers for winter for storage in an apartment or cellar to cook is not difficult at all. It is important to stock up on quality ingredients in your own garden and garden, or to purchase everything you need on 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 a happy owner of a cold basement or you have such luxury as a cellar, then it will remain to transfer the container with pickled cucumbers 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 pickled cucumbers?
In the recipe I will tell you how to make pickled cucumbers for the winter and to keep the sharp taste, without perekasiv pickles.
However, if your apartment does not have a nook 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 roomy refrigerator.
- Cooking time: 30 minutes
Ingredients for pickling cucumbers for the winter
- 1 kg of small prickly cucumbers;
- 30 grams of coarse rock salt;
- a bouquet of herbs and leaves: horseradish, dill umbrellas, cherry leaves;
- spring water or filtered water.
Ingredients are based on 1 kg of vegetables.
Method of cooking pickled cucumbers for the winter
Pickled cucumbers collected from the beds or purchased at the nearest market are placed in cold water for some time (2-3 hours). This is to ensure that pickled cucumbers do not get empty inside. For the same reason, try not to harvest large, over-ripe vegetables.
Next, take a few horseradish leaves from our spicy “bouquet”. Inspect the leaves, wash carefully, cut into pieces of 5-10 centimeters.
Besides horseradish, I add dill umbrellas and cherries to pickled cucumbers, however, each hostess has her own tricks. In the course are leaves of oak, currant, mustard, horseradish roots, celery, lovage and much more. I will say simply: what is at hand and does not contradict your taste, within reasonable limits can serve as a spicy additive to pickles. Experiments are welcome!
To make the cucumbers better salted, we cut the tips off from both sides.
Now we put cucumbers and spices in a deep pan, ideally in an oak barrel.
Then add salt and pour spring or filtered water. For 1 liter of water, take 2-3 tablespoons of coarse rock salt. You can pour salt in a saucepan or pre-dissolve it in water.
Put the load on top or put the plate, remove the pan in a dark place (you can not leave in the sun). Leave for 5-7 days. Approximately on the second day, bubbles appear on the surface, the brine will become cloudy - milky acid fermentation has begun.
So, after about a week you can pickle pickles in a cold cellar. We shift cucumbers into clean sterilized jars, put them tightly.
Strain the brine, boil for 5 minutes.
Then pour the jars with brine, pour it again and bring it to a boil one more time.
Fill the cucumbers with boiling brine one last time, roll them up, after cooling down, remove them in a cool place.
By the way, you can not wait until spring. About a week later, very tasty salted cucumbers are produced.
Pickled cucumbers are ready for winter. Enjoy your meal!
