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FIRST PHASE

Pickled cucumbers are chosen and bought with great care. It is necessary to be freshly harvested (not withered). Have NO signs of disease and be the largest of medium size, but it is preferable to buy smaller cucumbers. Another aspect that I noticed: the lighter green cucumbers are much tastier than the dark green ones.


Also buy garlic, horseradish leaves, dried dill and fresh dill leaves, celery roots, oak leaves, cherries, currants. Only large salt is used for pickling (it is strictly necessary).

STAGE TWO


Cucumbers and all greens are washed very thoroughly, and it is preferable to wash under running water.

Cucumbers are placed in a large bowl or bucket of cold water for 3-4 hours. During this time they are soaked with water. This procedure is done, so as not to soak with a lot of water when they are put to die.

During this time, wash the 1 l or 3 liter jars well and put them upside down to drain the water from them.

Peel the garlic, cut the celery roots into smaller pieces, cut the horseradish leaves into smaller pieces, break the leaves from the oak, cherry and currant branches.


STAGE THREE

The greens are arranged in jars. In a 1 liter jar - ¼ of horseradish leaf, a twig with celery stalk, a dried twig (stem) of dill, 2 oak leaves, 1 cherry leaf, 2 cloves of garlic.
After that, cut the tail into 1 cm cucumbers and distribute the cucumbers in jars.


I described the quantities for the 1 liter jar - as usual, the cucumbers die in 3 liter jars. The amount of greenery for the 3 l jar should be distributed in such a way as to add greenery in the middle of the jar and cover on top. Fresh dill is distributed in jars as desired (as many as you want). You can also use larch, but not everyone prefers it for its strong aroma.

After adding all the cucumbers in the 1 liter jars, put, on top of them, 2 more cloves of garlic and a celery leaf. After all the cucumbers and greens have been distributed, we pour the brine (salt water).

It is prepared as follows: to 10 liters of water add 250 grams of high salt. Stir well until the salt dissolves. But be careful, here I draw your attention to a few aspects - the choice of water - if you have the possibility to use water from the spring or from the fountain - it is an ideal option for pickles. Tap water - it's not the same everywhere. That's why I leave it to you to choose which water you use. You can use plain mineral water.

The second aspect- use of salt in pickles - In recent years I have noticed that salt is different in taste, ie the same amount of salt dissolved in water gives a saltier taste, or less salty. That is why when the salt is dissolved in water at the proposed amount - do not dissolve it in the end - THE TASTE MUST BE SALTY, SALT BUT NOT VERY STRONG, SO AS NOT TO SUPPORT THE TASTE OF DISSOLVED WATER.

It is another solution - when you boil the mill obtained, then you will see the taste - either you will add more salt dissolved in water, or you will dilute the solution with clean water.

The jars are covered with unsterilized lids. I draw your attention, once again- no vinegar is used, these cucumbers die on their own. Cucumber jars are put in a place aside for fermentation (boiling) and pickling for 2-3 days. There is no need for a cool place, on the contrary - warm.

During this period of 2-3 days the salt water changes its color and a DISTURBY COLOR APPEARS, gases (GAS BUBBLES) start to come out on the surface and are covered with a white pellet (mold). That's the way it should be. Cucumbers change their color FROM DARK GREEN to a YELLOW GREEN color. It happens once in a while that about 10% of cucumbers do not change their color. This process is normal, but I don't know how to explain it.

After 2 days TASTE A CUCUMBER, if you see that it is pickled enough, they are hard and crunchy then follow those instructions that describe them in the FOURTH part. if not - let it dry well for another day. It all depends on the temperature at which the cucumbers die. The warmer it is, the faster it dies, but you don't have to hurry. The most normal pickling time is 2-3 days.

Only please do not miss the moment when the cucumbers become very sour.


STAGE A PATRA

It is very important - everything that will be written in this chapter. This is the main secret to getting these cucumbers out of the picture. There are other preservation methods, but I will describe my method that I have been using for many years and the result is excellent - cucumbers are very crunchy and strong in taste - normally sour.

- Pour all the mill (with foam, and the white skin obtained) from jars into a larger bowl. Put the pot on a normal heat to boil the cucumber die.

- In another bowl it is necessary to boil clean water (it does not matter which, from the tap or fountain) to the boil. The amount - look, the total amount of liters of cucumber jars and divide it in half - about as much water is needed to boil.

- After we have carefully poured all the die from the jars, so that the cucumbers and the greens do not fall out of the jar, we wash them. Take each jar of cucumbers and wash it under running water - fill it with cold water, move the jar in your hands several times and pour the water from the jar. Pour cold water once more and wash the greens and pickles well, to clean all the foam and residues obtained from the pickling process of cucumbers.

To clean everything from the bottom of the jar, you need to move the jar with water in all directions and you will see how everything comes off the bottom of the jar. The cucumber jars remained clean of mold and foam. The lids are sterilized. WE DO THIS PROCEDURE FOR THAT TO GET A CLEAN AND CLEAN MILL - LOOK AT THE PICTURE, LOOK AT THE BOTTOM OF THE JAR. As usual, the death is turbid after pickling cucumbers. Over the years, trying different methods, I came up with this method of clarifying the mill.

STAGE FIVE

- I wrote above, that in one vessel the mill boils, and in another we have boiling water.

- Put a large towel or a tablecloth on the table (older) and spread the jars of cucumbers on it. Next to the stove you have prepared in advance: a larger wooden bottom, a polish, or a bowl with a handle, because this way you can easily pour boiling water or die into jars, and a few linen or cotton napkins, so you can move the hot jar from one place to another. Also have the machine closed the jars with lids.


What do we do next?

- Pour boiling water into jars with cucumbers that have been washed beforehand. The water should cover the cucumbers. Put the lids on and leave the jars with boiling water for 15-20 minutes to heat the pickles well. Remember that I said that the jars need to be on a linen towel or tablecloth, so that they do not crack the bottle when you pour boiling water over cucumbers

- After 20 minutes, carefully take a jar, pour boiling water and place it on the wooden bottom near the stove. Pour over the cucumbers. Attention is important - THE DEATH MUST COVER THE CUCUMBERS WELL, BUT REMAIN 1CM UNTIL THE EDGE OF THE JAR, THAT IS, DO NOT COVER WITH DIE UNTIL THE EDGE OF THE JAR. THIS SPACE IS NECESSARY FOR THE PROCESS OF GAS RELEASE TO TAKE PLACE DURING THE CONSERVATION AND STORAGE OF CUCUMBERS.

.- put the sterilized and hot lid and pull the lid with the stapler. Turn each jar upside down on a mat and cover with a warm blanket for 2 days.

- In 2 days the quilt is removed and the cucumber jars are stored for the winter in a cool place.


The result of this can be seen in the picture above.


Pickled cucumbers in brine for the winter

A good portion of pickles should not be missing from our menu, especially in winter when greasy crumbs are more present on our tables. Salt pickled vegetables, such as these pickled cucumbers in brine, whose recipe I am writing today, bring their intake of probiotics, so necessary to have a healthy intestinal flora in the intestines.

Rich in enzymes that help us digest food and probiotics, ie beneficial bacteria that help regulate the intestinal flora, fermented foods, such as pickled cucumbers in brine, helps to improve digestion and finally to strengthen the immune system.

The anticancer properties, the high level of vitamins, the ability to populate the intestines with beneficial bacteria as well as the ability to strengthen the immune system, make fermented foods recommended not to be missing from our daily diet. You can read more about food fermentation in the article I published on Lecturi de Mamica (click here).

So, now, at the beginning of autumn, it is good to get a good portion of pickles to have in the pantry during the winter. And the most handy are, to be preserved by fermentation, cucumbers.

Who hasn't heard, or who hasn't eaten at least one salt-pickled cucumber so far? And how good it is! Not to mention how healthy it is to eat it next to a mixed pork steak (see recipe here) for example, or how tasty it is when put in a beef salad (see recipe here)!

It is important to remember that we can put pickles in either salt or vinegar. But when we talk about fermented foods we will not think of those pickled in vinegar but those pickled in salt because this kind of pickling favors the release of lactic acid which is obtained through a biological process after which sugars such as glucose, fructose and sucrose are converted in cellular energy and lactic acid.

Well, it is this lactic acid, as I said above, that keeps fruits and vegetables in a perfect state of preservation and at the same time promotes the growth of a healthy flora in the intestines.

Although it seems complicated to put pickles, know that it's not a big deal. You just have to keep in mind a few rules that are good to know when you start picking pickles and then go to work without fear.

That's why, practically, today I'm not going to write you a recipe with exact quantities of ingredients, but I'm just going to give you some guidelines and then how to pickle them, as well as some good rules to know. Then, set the quantities each according to needs.

It would be a shame, however, to spend the autumn and not try to put at least a jar of pickles in the brine for the winter. Try it this year. Next year, taking courage, you will definitely put more.

For the success of pickles, keep in mind that it is necessary to prepare different leaves, such as vines, blackcurrants, oaks, cherries or celery. The latter are the most handy and therefore the most frequently used. These leaves, through their content in tannin and various aromatic substances, contribute to better preservation and flavoring of pickles.

Also, when preserving pickles in general, the following are essential:

  • garlic - which has the property of destroying some microbes and which contains essential oils that will also flavor the preparation
  • mustard seeds - which have the role of preventing the formation of mold on the surface of pickles
  • horseradish - which has the role of strengthening pickles
  • a solution of salt with water in the proportion of 20 grams of salt per liter of water, an amount that can vary depending on the size of the vegetables that are prepared by pickling. We can also use a weighing spoon. In this case, two tablespoons of salt per liter of water or a tablespoon of salt would come. Careful!Iodized salt is NOT used for pickles, but large, raw, coarse salt.

Vegetables preserved in brine, after a shorter or longer time will change their taste, becoming sour, will soften a little and the brine will become acidic to taste, flavored and with a slightly gelatinous appearance, pale green. Change that is due to the transformation of lactic acid bacteria, thus contributing to pickling vegetables.


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1. Wash the cucumbers and put them in a large jar of pickles, without placing them in a certain way. Place 4 forks under the jar, with the handle towards the jar, to prevent the container from cracking.
Scald them with a solution of salted water (1 tablespoon of pickle salt to 1 liter of water). Put cellophane on the "mouth" of the jar and tie it.

2. When the brine in the jar has cooled, drain it back into the pot in which you initially boiled it and bring it to the boil again. In the meantime, place the chestnuts vertically in 3 L jars, adding horseradish (prevents the softening of the cucumbers), mustard seeds, peppercorns, allspice seeds and garlic cloves.

3. Place cherry twigs on top, to keep the chestnuts in the brine, and the dill seeds.

4. In the boiling brine, add a cup (about 250 ml) of vinegar to every 8 L of liquid, then scald the chestnuts again with this brine, with the jar placed in the same way, on top of 4 forks / spoons / metal knives.

5. Tie the jars to your mouth, wait until the cucumbers cool completely, then move them to storage for the winter.


Pickled cucumbers in brine for the winter

A good portion of pickles should not be missing from our menu, especially in winter when greasy crumbs are more present on our tables. Salt pickled vegetables, such as these pickled cucumbers in brine, whose recipe I am writing today, bring their intake of probiotics, so necessary to have a healthy intestinal flora in the intestines.

Rich in enzymes that help us digest food and probiotics, ie beneficial bacteria that help regulate the intestinal flora, fermented foods, such as pickled cucumbers in brine, helps improve digestion and ultimately strengthen the immune system.

The anticancer properties, the high level of vitamins, the ability to populate the intestines with beneficial bacteria as well as the ability to strengthen the immune system, make fermented foods recommended not to be missing from our daily diet. You can read more about food fermentation in the article I published on Lecturi de Mamica (click here).

So, now, at the beginning of autumn, it is good to get a good portion of pickles to have in the pantry during the winter. And the most handy are, to be preserved by fermentation, cucumbers.

Who hasn't heard, or who hasn't eaten at least one salt-pickled cucumber so far? And how good it is! Not to mention how healthy it is to eat it next to a mixed pork steak (see recipe here) for example, or how tasty it is when put in a beef salad (see recipe here)!

It is important to remember that we can put pickles in either salt or vinegar. But when we talk about fermented foods we will not think of those pickled in vinegar but those pickled in salt because this kind of pickling favors the release of lactic acid which is obtained through a biological process after which sugars such as glucose, fructose and sucrose are converted in cellular energy and in lactic acid.

Well, it is this lactic acid, as I said above, that keeps fruits and vegetables in a perfect state of preservation and at the same time promotes the growth of a healthy flora in the intestines.

Although it seems complicated to put pickles, know that it's not a big deal. You just have to keep in mind a few rules that are good to know when you start picking pickles and then go to work without fear.

That's why, practically, today I'm not going to write you a recipe with exact quantities of ingredients, but I'm just going to give you some guidelines and then how to pickle them, as well as some good rules to know. Then, set the quantities each according to needs.

It would be a shame, however, to spend the autumn and not try to put at least a jar of pickles in the brine for the winter. Try it this year. Next year, taking courage, you will definitely put more.

For the success of pickles, keep in mind that it is necessary to prepare different leaves, such as vines, blackcurrants, oaks, cherries or celery. The latter are the most handy and therefore the most frequently used. These leaves, through their content in tannin and various aromatic substances, contribute to better preservation and flavoring of pickles.

Also, when preserving pickles in general, the following are essential:

  • garlic & # 8211 which has the property of destroying some microbes and which contains essential oils that will also flavor the preparation
  • mustard seeds & # 8211 which have the role of preventing the formation of mold on the surface of pickles
  • horseradish & # 8211 which has the role of strengthening pickles
  • a solution of salt with water in the proportion of 20 grams of salt per liter of water, an amount that can vary depending on the size of the vegetables that are prepared by pickling. We can also use a weighing spoon. In this case, two tablespoons of salt per liter of water or a tablespoon of salt would come. Careful!Iodized salt is NOT used for pickles, but large, raw, coarse salt.

Vegetables preserved in brine, after a shorter or longer time will change their taste, becoming sour, will soften a little and the brine will become acidic to taste, flavored and with a slightly gelatinous appearance, pale green. Change that is due to the transformation of lactic acid bacteria, thus contributing to pickling vegetables.


Recipe for pickling cucumbers and vodka

  • cucumbers - three-liter jar (as much as you like)
  • water - 1.5 liters (approximately)
  • vodka - 50 ml
  • salt - 4 tablespoons (not slides)
  • dill, garlic, leaves and other spices - taste.

1. Cucumbers (bathe the possible cut ends) of crude oil pour cold water withstand 6 to 24 hours to fill all the gaps. Soaking prevents fermentation and gives the crisis.

2. Benches are washed, steam sterilized or heated in an oven.

3. Put the jar in spices and cucumber layers (the first layer should go below spices). Cucumbers should not be much of a stamp, otherwise do not ferment.

4. Add salt to each jar, pour cold water over the edge.

5. Cover with a lid (not waterproof) and put in the shade for fermentation.

6. After 2-3 days (when cold - 6-7 days) on the surface of the film appears, this means that you can move to folding.

7. Without removing the film to pour the brine from the boxes into an enamel container (bucket, pot), bring to a boil and remove from heat.

8. In each jar add on the stack vodka (diluted alcohol or distilled liquor), pour hot brim brine, immediately sterilized jars almost with metal lids and roll.

9. After cooling to room temperature, place pickles and vodka for storage in a cupboard or cellar. Shelf life - 3-4 years. Brine can be used at their choice, alcohol content less than 1%.



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