The recipe for pickling cucumbers without adding vinegar Bashny.Net

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Pickles for this recipe are preserved without adding vinegar and other acids. They turn out crispy and delicious, perfectly stored all winter, and not even one in the apartment at room temperature! Our pickles in banks does not give a real cask, it does not need to be afraid that they perekinut:

two 3-liter jars of pickles

4 kg small cucumbers (or 3 kg medium)

5 l of brine: on 1 l of water and 1.5 tbsp of non-iodized salt large

greens (all of them):
— horseradish leaves 3-5 PCs
— black currant leaves 20-30 PCs
— cherry leaves 10-15 PCs
— walnut leaves or oak 5-10 PCs
— sprigs of dill with seeds 4-5 pieces

3-5 pods hot pepper

horseradish root (optional)

Pickles — recipe: Prepare foods. All the spices and cucumbers well my.

Tip: To make the pickles crunchy, use only varieties suitable for pickling — dark-pimples. And put the leaves or horseradish root or leaves of walnut, or oak. I took the leaves of horseradish, walnut, currant and cherry. Large leaves cut with scissors into several pieces. Dill will only fit old, from seed.

Products for pickling

Before you pickle the cucumbers, cover them with cold drinking water so that it is coated, and leave for a few hours, or overnight. This is to ensure that the cucumbers after salting was empty and that they didn't take the brine from the cans, it also contributes to rustaweli. But if the only cucumber from the garden — do not need to soak.

Soak the cucumbers

After that, the drained cucumbers with water and wash them.

Hot peppers and peeled horseradish root cut into pieces.

Cut the pepper and horseradish

In a big pot, or another container put some leaves and a few pieces of pepper and horseradish, if using. Then a layer of cucumbers (trim the ends is not necessary). Then again spices. So put all the cucumbers, making the last layer of leaves.

Put cucumbers with spices

In cold drinking water stir salt.

Brine for pickling

Fill the cucumbers with the resulting brine to cover. It took me about 5 l of brine.

Fill the cucumbers with the brine

Put on top of a flat plate and put it on 3-liter jar with water as cargo to cucumbers didn't come up.

Leave for pickling

Leave salted for 2 to 5 days depending on the temperature in the house. If it's hot enough to be 2-3 days, but if cool up to 5 days. On the surface the brine will appear white film — don't worry, it's not mold, and lactic acid bacteria. The willingness of the cucumbers, you can test the taste of (delicious salted cucumbers), they will also change the color.

Pickling cucumbers for the winter

Now drain off the brine with the cucumbers in the other container, we'll need that.

A pickle with pickles

Herbs and spices thrown, as do cucumbers washed in water.

Rinse the cucumbers

Put them in a well-washed banks.

Pickles in jars

Brine bring to a boil.

Boil the brine

Pour brine in jars to the top and cover with lids (lids can have a good wash, but I always boil them for a few minutes). Leave for 10 minutes.

Pour the boiling brine and aged for 10 minutes

Then drain the brine back into the pot and bring again to a boil Banks at this time, cover with lids.

Again pour the boiling brine cucumbers, so a bit of fill poured over the edge (banks put on plates).

Roll your machine.

Overturn jars upside down and wrap it up with a warm blanket to cool down.

Turn over and wrap it up banks

The cooled jars with pickles and put in the pantry or cellar for storage until winter . First, the brine will be cloudy, but after a while cleared, and at the bottom of a precipitate.

 

Source: vegetarianrecept.ru