Salt cucumbers without boiling water and when they are ready

And pickles They are delicious, just pouring them with brine is not enough. There are several tricks to make strong and crispy cucumbers to taste like barrel cucumbers. No vinegar, citric acid and special spices. All the necessary ingredients are either in the kitchen cabinet, or grow on the backyard.





Salted cucumbers without vinegar Today "Site" I will tell you, dear readers, how to do this. pickles for winter without vinegar. They will become salty in a day, and sauerkraut in three days.

In moderation, salty and spicy cucumbers can be eaten immediately, or you can prepare for the future. Pickles are perfectly stored until spring. Cucumbers do not sour, but remain as firm and elastic.





But not all cucumbers are suitable for pickling. Buying home soil on the market, pay attention to the following.

How to choose cucumbers for pickling

1. Choose special cucumbers for pickling. saline. Salads will be soft and will not be stored for long.
2. Cucumbers should be with a thin skin and elastic pulp, which in salt brine acquires the so-desired crunch.
3. Fruits with a length of no more than 8 cm with a bumpy surface and black-thorn. The color of the spikes on cucumbers matters!
   
   
   
   
4. The so-called white spike varieties are completely unsuitable for salting. Their skin is thick and does not absorb salt well. In cucumbers with black spikes, the skin, on the contrary, is thin and porous. Such cucumbers will be hard and crispy all winter.
5. If cucumbers are bitterThey will also be bitter after the salting. It is better to pickle them or use them in salads.
6. Salt cucumber best in a barrel, bucket, pan or wide container of food plastic. But if you do not have a large container, salt cucumbers in three-liter jars.
   
   
   
   

The ingredients

• 3kg cucumbers
• 3.5 liters of water
• 200g stone table salt
• 3 tbsp sugar
• 6 horseradish leaves
• 10 umbrellas of dill
• 7 cherry leaves
• 7 oak leaves
• 7 raspberry leaves
• 4 currant sheets
• 2 heads of garlic
• 1 tbsp grated horseradish root
• 1 pod of red pepper
• 5 peas of sweet pepper
• 4 bay leaves
• 4 ice cubes

Preparation

1. Each cucumber is thoroughly washed with a brush under running water. Put it in a wide basin and pour cold, icy water. Hold for 6-8 hours.
   
   
   
   
2. Wash the leaves and cut into 2-3 parts, and garlic in half. Remove the seeds from the hot pepper and grind it.
3. In the prepared container, put half of the leaves, pepper, dill, garlic and spices.
4. Put the cucumbers on top as tightly as possible. Sprinkle with grated horseradish and put the remaining spices and leaves on top.
   
   
   
   
5. Then make the brine. If you want to pickles Use warm water (70-80 degrees), but not boiling water! From boiling water, cucumbers will change color and become soft.
6. Pickles for the winter Cook only with cold brine. Dissolve salt and sugar in cold water and add ice. It is ice water that will make pickles crispy and elastic. Wait for the impurities to settle and pour the brine into the cucumbers. Cover everything with a gauze cut or light cotton cloth.
   
   
   
   
7. If you did not have enough brine, make another serving at the rate of 60 g of salt per 1 liter of water. The brine should slightly cover the upper row of cucumbers.
8. Leave the cucumbers to stew at room temperature. Depending on the ambient temperature, cucumbers will be ready in 3-7 days. After the foam appears on the surface, every day carefully remove it and wash the gauze.
   
   
   
   
9. When the cucumbers are ready (they acquire an olive color and a pleasant sour taste), collect all the greens on top, wash them under running water and put them back. Close the container with a lid and put it away for storage in a cool place. It can be a refrigerator, balcony or cellar.
10. If the brine is cloudy Or there is a lot of white plaque, do not rush to get upset. Cucumbers can be saved! Pour the brine and let it boil. Meanwhile, flush the cucumbers off and put them in clean glass jars. At the bottom of each jar, put fresh leaves, garlic and spices. Pour the cucumbers with hot brine and cover the jars with lids.
    
    
    
    

Sharp and crispy cucumbers will delight you all winter! This excellent homemade snack is perfectly combined with fried meat, baked potatoes and absolutely any dish. And olive is much more tasty with such pickles, not pickles.

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