Cucumbers are sometimes more convenient to preserve in pieces. You can use circles, you can use columns, as it is more convenient. This will not only allow you to use fewer jars, but can also be a way out when large cucumbers simply do not fit in a jar.
It is necessary
- - cucumbers, cut into pieces;
- - "broom of herbs";
- - black pepper a few things;
- - a couple of cloves of large garlic;
- - small paprika;
- - 3-4 pcs. bay leaf;
- - coarse rock salt 60 g per liter of water.
Instructions
Step 1
For pickling, choose strong cucumbers, not overripe and without voids. The freshness of the fruit matters. It is desirable that the cucumbers were of today's picking or, in extreme cases, yesterday's. Lethargic, damaged, and diseased are no good. Soak cucumbers washed from dust and dirt in cold water for 6 to 8 hours, the water must be changed twice. Before salting, sort the cucumbers by size and decide on the shape of the slicing - in circles or columns. It is desirable that they are of the same shape. Prepare the jars, as you are used to - you can steam or in the oven. Then there are two options.
Step 2
First: Put bay leaves and black pepper in a sterilized jar, fold the sliced cucumbers, shaking them to compact, add the required amount of rock salt and pour boiling water over it. Cover the jar with a lid or gauze, put for 1, 5-2 days in a secluded place at room temperature until lactic acid fermentation appears. Then pour the brine from the jar into an enamel pan and boil for 5 minutes. Cut the washed "broom" (flowering dill, but not thick stems, a couple of horseradish leaves and a piece of root, a cherry twig, a black currant twig, an oak twig or the top of a herb, also called amaranth, for strength) and pour into a jar, shake, add a couple of cloves of garlic and capsicum. Rinse the cucumbers once with boiling water (right in the jar), then fill with boiled brine and close the lid. For reliability, it can be sterilized at the rate of 10-15 minutes for three-liter cans. Then turn over and place upside down, cover with a towel or blanket until cooled.
Step 3
The second option differs in that the "broom" will need to be put immediately, dividing it into three parts and not crushing it. Place horseradish leaves and dill on the bottom as a bedding. The rest of the twigs and leaves, as you like, in the middle and on top, but garlic and paprika, not now, but before closing. Also add salt, pour boiling water over, cover and leave until fermented milk. If it's hot, fermentation can start faster, watch out - the brine should become cloudy, but not much. Do not over-acid. Then repeat all the same steps as in the first option. And Bon Appetit!
