Stray cucumber recipe. The best recipe for cooking cucumbers for the winter by fermentation in jars
Fermented cucumbers are an excellent appetizer for meat, poultry, vegetables, especially by the way, such cucumbers will be in winter. How to close delicious crunchy fermented cucumbers for the winter? I offer my favorite recipe for fermented cucumbers, which has been repeatedly tested in our family.
For the preparation of such fermented cucumbers, it is recommended to use the herb shiritsa (which is also otherwise called amaranth), it makes the cucumbers more crunchy, but if there is no such herb, you can preserve the cucumbers without it. Currant, cherry, horseradish leaves will also make the cucumbers crisper. Cherry and currant leaves can be replaced with oak or walnut leaves.
The amount of salt, water and ingredients is indicated for a 3L can or 3 1L cans.
Ingredients for making fermented cucumbers:
- Cucumbers ~ 1.5 kg
- Salt 100 g (or 4 tablespoons without a slide)
- Water ~ 1 l 200 ml
- Dill (twigs and umbrellas) - bunch
- Horseradish leaves and root
- Shiritsa herb (amaranth) - leaves and tops
- Garlic 3 cloves
- Cherry leaves 3 pcs.
- Currant leaves 3 pcs.
- Black peppercorns 15 pcs.
- Tarragon twigs
- Hot red pepper - optional and to taste
Cooking fermented cucumbers:
1. First prepare the brine. To do this, boil water with salt and turn it off, let it cool. We will pour cucumbers with cold brine.
2. Wash cucumbers well and cover with cold water, leave for a couple of hours. This is necessary so that the cucumbers are crisper, and also so that the pickle is not "taken" from the jar. Then rinse them and cut off the ends.
Meanwhile, prepare the leaves and horseradish root, tarragon, dill, cherry and currant leaves. Large leaves and stems can be cut into several pieces.
3. Sterilize the jars and put on the bottom of each: an umbrella of dill, some horseradish leaves (you can pre-cut it coarsely), a pinch of coarsely chopped tarragon, a clove of garlic, a currant leaf and a cherry leaf, hot red pepper - at will and to taste (if you like spicy), 5 black peppercorns.
Lay cucumbers tightly to each other so that there is as little free space as possible in the jar. On top, also put dill and tarragon, shiritsa (top with leaves).
Again, a family "age-old" recipe.
It may be somewhat confusing, but the result is inevitably joyful. Cucumbers. Soil, dark green, not large, with a small pimple. Wash well in cold water and three each cucumber with your hands, trying to erase the pimples. Soak in very cold water, ideally spring water, overnight or for 5-6 hours. At first, cold water penetrates into the cucumber through the erased pimples - it becomes juicy, like current from the garden, then it absorbs the brine better. At the same time, it remains loudly crispy. 
Of the obligatory greens:
dill umbrellas, horseradish leaves, tarragon, black currant leaves, oak, cherry (those that are). We also soak the grass for at least an hour. 
Spice. Horseradish, garlic, hot peppers, sweet peas, laurel.
Put seasonings and spices in sterile jars 
the first row of the largest cucumbers is upright, tight. Sprinkle with greenery and spices. We ram the smaller cucumbers on top. Seasonings again. Brine. IN Chop 1 liter of cold water 2 tbsp. l. coarse salt until complete dissolution. 
Pour up to the throat and twist with gauze. Put in a container where they can and will "wander" for 2 days at room temperature.
After 2 days, the brine will become cloudy, some will be in the pan. 
It's time for the finale. Pour the brine through the lid with holes into the saucepans 
and boil, removing the foam with a slotted spoon. 
There will be a lot of foam, we try to throw it all away. We fill the jars with hot brine, it, of course, has become less. It must be distributed evenly across all banks at once. Top up with boiling water and a pinch of salt in each jar. Close with plastic lids for preservation (for 15 seconds in boiling water). Do not turn it over under the blanket until it cools. 
While they lived for many years without a cellar, after cooling, they put it in the refrigerator overnight to completely stop the fermentation process. Then to the mezzanine in the wardrobe in the hallway. There were no batteries and everything was fine. Most likely, I was in vain inventing this with the refrigerator, but it's better to keep it out. And so in the cellar or basement and wait for the first cold weather, until the time comes again to meet. All the best!
© svetikona
Appetizing cucumbers from a barrel - how to cook properly and prepare crispy cucumbers, "like grandma's", by fermentation in glass jars for the winter? This question, sooner or later, is asked by any hostess. The secret of national canning is passed down from generation to generation and does not lose its relevance. Consider the secrets of harvesting "stray" cucumbers for the winter.
This method of pickling cucumbers is the oldest. Our grandmothers canned crispy vegetables in this way. Natural acid, which is formed in the brine as a result of the fermentation process, acts as a preservative in the dish.
Barrel cucumbers are always crispy and aromatic. The fermentation method can be used to roll pickled cucumbers into three-liter glass jars under iron lids.
It is important to follow all the rules of "wandering" canning.
On a note! The best place to store jars is in the cellar. In a warm, light room, cucumbers quickly turn sour.
To make delicious, aromatic fermented cucumbers, here are a few tips to keep in mind:
- be sure to add horseradish to the salting: root or leaves;
- add small chili peppers for spice;
- choose varieties of cucumbers suitable for pickling;
- use freshly picked cucumbers;
- add coarse salt;
- pour cold water over vegetables.
After some time, the pickle pickles pickled by the fermentation method becomes cloudy. You should not be afraid of such an effect, on the contrary, it means that the fermentation process has started, salted vegetables are "under the control" of a natural acid - a preservative. But it is not recommended to store blanks for more than two years, cucumbers lose their crisp properties.
Required Ingredients
Consider a classic recipe for "stray" cucumbers. Ingredients:
- fresh cucumbers;
- horseradish and currant leaves;
- dill umbrellas with seeds;
- black peppercorns;
- garlic cloves;
- water, salt.
Some housewives, to spice up the brine, add basil sprigs or parsley root as spices. Over time, each chef has his own secret ingredients.
All ingredients must be put in a certain sequence in sterilized three-liter glass jars. Peppers, garlic cloves and parsley root are spread on the bottom of the containers. Then cucumbers are laid tightly. Horseradish leaves, currants, dill are placed on top of the vegetables and salt is added.
How to choose and prepare cucumbers
The less time elapses between picking cucumbers and starting the pickling process, the better. Vegetables must be fresh - this is the main secret of successful canning.
The smaller the fruit, the more crisp the "stray" cucumbers will be. The butt must be cut with a sharp knife on both sides. Pour the prepared vegetables only with cold water, so the cucumbers will retain their elasticity.
It is important for pickling to choose the right varieties of cucumbers. Some varieties of green vegetables are suitable only for salads and fresh consumption, and immediately become soft when salted. Give preference to pickling varieties.
Container preparation
The traditional recipe for fermented cucumbers is to prepare brine in barrels. The principle of stocking in glass jars is not much different. It is important that the containers used are sterile, including the lids.
Usually, jars are sterilized in a water bath for 15-20 minutes, and lids are also placed there. A sharp temperature drop should not be allowed, that is, sterilized banks should be given time to cool down, they should not be suddenly filled with cold water, containers may crack.
How to close fermented cucumbers under iron lids?
Some recipes suggest closing the cans with ordinary plastic lids at the first stage of canning, and after a few days roll up the finished cucumbers under the iron ones. It is not necessary to follow this order. For a bookmark for long-term storage, it is best to immediately roll up containers under iron lids.
How many recipes are there pickled cucumbers? There are probably not many of them. And each has its own flavor, its own taste. Today we offer you a new preparation for the winter - "Stray" cucumbers. This is a method of salting in jars, tested by many housewives. Cucumbers are spicy, salty and crispy, as if barrel. They will be a great snack, and are also suitable for making salads and pickle soups.
We remind novice culinary specialists that the best fruits for salting are ground, pimply. The salt should be taken coarse and non-iodized. Horseradish and garlic add crunchiness, no fresh - use dry ones. Dill, currant and cherry leaves are responsible for the taste of the preparation, giving it a recognizable aroma. Hot peppers give a spice, if you don't like it, you can refuse this ingredient.
Proportions per 3 liter can.
Ingredients
Preparation
- 1 Pre-soak the cucumbers in cold water (3–6 hours). They will absorb some of the water and will be denser and crunchier in the end.
- 2 Rinse the jar with baking soda or mustard powder. Put dill (a branch with umbrellas), horseradish, garlic (if the cloves are large, cut into several pieces), chili pieces, currant and cherry leaves on the bottom of the container.
- 3 Then fill the jar with cucumbers, preferably denser, as they will "sit down" when salted. Cover with salt on top.
- 4 Pour cucumbers with hot boiled water. Tie the top of the jar with gauze, substitute a deep bowl under the bottom and leave them in this form for 48 hours. During this time, the brine will become cloudy, the cucumbers will gradually acquire an olive color, and foam will rise to the surface, which means that the cucumbers have fermented.
- 5 After 2 days, pour the brine into a saucepan and boil. Since some of the brine has already "escaped" during fermentation, you can add another glass of clean water to the pan. Remove all foam from the surface of the brine and boil for about 2-3 minutes.
- 6 Pour hot brine over the cucumbers all the way to the top of the jar. You can use tin lids or thermo-plastic lids for seaming, which fit tightly on the can and do not allow air to pass through. Leave to cool, no need to turn or wrap. Then store it in a cool place. The fermentation process will stop in the cold, and the cucumbers, absorbing the brine, will gradually reach their condition.
