Every year housewives make preparations for the winter. Cucumbers are a must-have for canned foods. But cucumbers can not only be canned for the winter, but also fermented. Such harvesting of fruits differs in that vinegar is not put into it, and for many this is very important.
What is needed for sourdough
Our ancestors fermented cucumbers in large wooden barrels, which were specially prepared for this purpose. Now the need for this has disappeared. You can ferment or pickle cucumbers, for example, in a regular glass jar. This is the most convenient option for harvesting fruits for the winter.
For the sourdough, it is advisable to take small cucumbers of the same size so that they ferment evenly. If the fruits are bitter, then they need to be immersed in cold water for 3 hours, although after salting they still lose this bitterness.
Such cucumbers are good to add to vinaigrette, sauces, pickles, or use as an appetizer.
The first pickled cucumber recipe
To ferment cucumbers you will need:
- 1 liter of water
- 2 tbsp salt
- 3-4 cloves of garlic
- herbs, seasonings to taste
- Prepare jars that need to be sterilized in any convenient way. Put greens at the bottom of the jar as you wish, but preference should be given to horseradish leaves, currant leaves, black mountain ash and cherry leaves, dill. Remember to put in the garlic, which should be peeled. You can cut it into slices. Lay cucumbers on top of the greens.
- Boil water, add salt.
- Fill a jar of cucumbers with brine. Cool the brine first. Cover the container (you can use a thick cloth or a nylon lid) and let the cucumbers stand at room temperature for 3-4 days. They must ferment.
- After the expiration of the term, pour the pickle from the cucumbers into a saucepan through a sieve or cheesecloth. Boil.
- Cucumbers, if they are covered with a white bloom, must be rinsed from it. Return them to the jar and cover with hot brine. Let stand for 20-30 minutes.
- Drain the brine again. Boil again and pour over the cucumbers. At this stage, they are sealed with sterilized lids. Further, as usual: the banks should be well covered, but first turn them upside down. Leave to cool. Store in a cool place.
Crispy pickled cucumbers for the winter - recipe 2
Required:
- 1 liter of water
- 1, 5-2 tbsp. l. salt
- garlic
- sprig of tarragon
- dill umbrella
- small horseradish leaf
- oak, currant and cherry leaves
- If necessary, keep the cucumbers in water for a couple of hours. Put them in a saucepan. Pour in cold salted water, shifting the herbs that were prepared and washed in advance. Put a plate on top, and a load on it. Leave the cucumbers until fermentation. It will take 3-5 days.
- Remove the cucumbers from the pan. Fill the jar with them. Add fresh herbs as indicated in the recipe. Put a couple of cloves of garlic each.
- Strain the pickle in which the cucumbers were. Boil and pour over cucumbers. Pour to the very neck. Twist, turn, cool. Put away for storage.
