Why do huzulki put flour in cans of pickles

This is probably one of the most simple and lazy ways to quickly “close” cucumbers. There is a peculiar mystery here, because no one can really explain why flour is added to cans. This is the secret ingredient. So let's talk about it. How to prepare pickles.



The secret is shared by the wife's friend. They say that they have been in the family for centuries. It is probably correct to say that they are salty. Opinions in the editorial board "Site" We're divided, so we'll be happy if you judge us. About the recipe: a friend just brought a try, and the jar is white. What is this? Flour, he says. What surprises you?

In general, nothing is particularly surprising, except why in the pickles flour? My friend says I don't know. That's what Grandma taught me. It was like it was a matter of course, and now you won't ask. Are you gonna try it? To be honest, the cucumbers were just a song. I remember those from childhood. Vinaigrette with them is a meal!



Naturally, we demanded a prescription. What about it? If you like it, you should try it yourself. It turned out that everything is simpler than steamed turnips, such a simple recipe is still to look for. No, we're not lazy, but if there is. simplerWhy give it up? Here’s what you need to do to make sure the cucumbers are successful. Based on one three-liter can.

The ingredients

• 3 tbsp regular wheat flour (with a slide)
• 3 tbsp rock salt (with slide)
• 2-2.5 kg of fresh cucumbers from the garden
• 1 leaf of grape or oak
• There are a few stains (or roots) that you want.

How to prepare pickles

1. A special feature of the recipe is that there is no need to engage in sterilization. Prepare a few cans and just wash them properly. Covers can be taken ordinary plastic or capron.
2. At the bottom of the can, put horseradish and a leaf of, say, grapes and put cucumbers. Push them as tightly as possible, then pour three spoons of salt and flour on top. Pour drinking water (without chlorine!), a spring or well is also suitable.

Cover the cucumbers with lids and leave on some tray, because they will definitely leak somewhere. It's normal. Let the cucumbers stay warm for 3-4 days. You need to turn them over at least once a day. Better two. Just shake the jar, knock it over so the flour goes, and put it back.

After four days, cucumbers can be safely eaten, but it is better to give them more time. For about a week let them hang, then you can transfer them to the pantry or later lower them into the cellar. The friend says that cucumbers are perfectly stored for a year and two, and they have nothing. All I have to do is try!



In order to be properly stored, you do not need to “climb” into banks with your fingers or fork. They're fine, better not to touch them again. But if the jar has already opened, then you need to eat, especially if it is summer and fried outside. Actually, that's it! We went to cook.

If the number of ingredients seems too scarce and you want to give cucumbers more habitual, then we advise you to add a few cloves of garlic, be sure to oak leaf and horseradish root, also stick one "umbrella" of dill, pour a few peas of black pepper and put a piece of red. For the density of impressions.



If you know how the pain affects you and How to prepare pickles With its help, be sure to write in the comments. I wonder what processes are going on there. See our recipe for low-salt cucumbers on the mineral water, which are prepared in just one day. Bon appetit!