The classics are immortal! Is not it? And this applies not only to works of art, but also to the main components of our dining table. And this: potatoes, pork and, of course, pickled cucumbers. The latter are considered not only a favorite delicacy of the majority of the inhabitants of our country, but also a favorite snack for vodka.
Now the season of pickling cucumbers is in full swing, so we would like to share with you some recipes for their preparation. And even if you still do not have a special love for pickles for winter pickles, after reading our recipes you will definitely want to try them.
We all know that pickled cucumbers retain their vitamins and the most valuable nutrients to the maximum . Our grandparents told us about this with such knowledge of the matter. And also that a special highlight of their taste is given by ordinary lactic acid fermentation. In order for this fermentation to be as successful as possible, you need to use the sugar contained in vegetables. That is, cucumbers for starter culture must be sugary.
Do not forget about another key to successful fermentation - the optimum temperature, which should not exceed (or be less) 15-22 ° C. After all, if the temperature is higher, then the taste of the cucumbers will noticeably worsen (they will become soft and will not crunch like that), and if lower, the pickling process will slow down.
Pickled cucumbers were originally prepared in tubs and wooden barrels - classic dishes for pickling - but today only a few have such dishes on the farm. We do not undertake to dispute the fact that in the indicated containers the cucumbers are worthy of the highest praise. However, we undertake to prove to you that vegetables prepared according to the following recipe and in ordinary food containers are no worse than classic pickled cucumbers and you will not have to blush for them in front of guests or family members. Moreover, cucumbers prepared according to such a recipe will appeal to everyone.
Pickled cucumbers in three-liter bottles.
For this recipe you will need fresh cucumbers, several branches of dill, chilli pepper, a leaf of horseradish and a couple of sheets of currant.
At the bottom of a three-liter bottle, put a branch of dill, a leaf of horseradish, optionally chilli peppers and a couple of sheets of currant, and then you need to fill a jar with cucumbers. It is advisable to cut off the cucumber’s butt so that the course of the fermentation process accelerates.
Now you need to prepare the brine: five tablespoons of salt with a slide must be carefully chopped with three liters of cold water. Pickle for cucumbers is ready. Now with the resulting brine you need to pour the cucumbers, put a dill branch, a leaf of horseradish on top and close the jar with a nylon cover. Jars with cucumbers should be put in a warm place (but not in the sun) for literally 2-3 days. All this time the bottles need to be turned several times a day so that the fermentation process is more uniform.
Once they are ready (and this is easy to verify by opening the lid and personally tasting a piece of cucumber), you can have two options for further actions. Pickled cucumbers covered with a nylon cover can simply be sent to the basement and stored quietly until spring (or gradually eat). If you don’t have a basement, then pick up the cucumbers as follows.
The brine from the cans must be drained into a pan and brought to a boil. At this time, pour the cucumbers with ordinary boiling water prepared in advance, and leave for 15 minutes, no more. Then boiling water from cans should be drained, and pour boiling brine into cans and twist. All bottles with cucumbers need to be wrapped in a warm blanket and left until they cool completely. In this form, cucumbers can be stored even in a warm apartment.
As you can see, pickling cucumbers is absolutely not a complicated process, but the result will definitely please you. Such cucumbers will be equally appropriate and good everywhere - as an appetizer for vodka, and mashed potatoes, and as an ingredient in olivier.
Enjoy your meal!