Many people do not eat pickles, some do not eat pickles made with vinegar, others based on brine. There are others who do not eat at all. However, it is true that there are also people who, like me, would eat pickles every day. And because summer, at least for those who stay in the yard, is generous, it is a great pity not to diversify your tastes of dishes with delicious pickles and easy to make.

Among my favorite pickles are summer cucumbers, pickled, which, in the sun, die in two days without problems. Their taste, strong with dill aroma, gives flavor to fasting dishes and those with meat as well.

And if you have a few cucumber bushes in the yard, which is between us, they grow quickly and are made in abundance, you wash them, cut off their heads and put them in a jar. If you have a few dill stalks / stalks, cut them to the right size and put them among the cucumbers in the jar, so that later you can take a few more fleshy garlic cloves (cleaned), a hot pepper, and a sprig of cherries. which also, put in a jar, give a little flavor to pickles. Only water and salt are missing, and here everything depends on taste, because usually my brine involves about 25 gr. of salt per liter of water. And as the sun kept with me, in two days, after I put them on, I ate of them with great appetite.


Crispy slices of pickled cucumber without boiling

Larger cucumbers are most often cut into rounds. And so that they do not soften after sterilization, you can try this recipe for pickled cucumbers without boiling.

This method will not only shorten the whole preservation process, but the cucumbers will also remain crispy and tasty. They will surely amaze you at the first tasting. We chose a slightly spicier juice, without carrots or other vegetables, suitable for cucumbers with a sweet-sour taste, and you should not remove horseradish and vine leaves from the recipe. Most of the time, pickles in this way do not catch the winter, because we eat them before they come. And even for this purpose & icirci prepare as follows: they can be consumed a week & acircnă (even from the third day) after you put & icircn jars.

& Icircn lack of boiling the secret of preservation is that the juice with spices must be boiled first, then pour it over the cucumbers, after which close the jars well with lids. The only thing you need to pay more attention to is not to burn yourself. I have the recipe calculated for a smaller portion, which results in 4 jars of half a liter. Who has a garden, knows the situation: cucumbers grow on the r & acircnd and, from c & acircnd & icircn c & acircnd gather sufficient quantities for such small portions, which you can quickly preserve and store & icircn pantry. On the other hand, the jars will start to disappear soon, so we will have a cyclical process as long as Mother Nature allows us.

PICKLED CUCUMBERS WITHOUT BOILING

Training: 1 hour * Amount: 4 jars of 0.5 l

For 4 jars of 500 ml

& middot 1.5 kg large cucumbers, with lengths of 12-15 cm

& middot 4 large vine leaves

& middot 8 horseradish slices

& middot 8 slices of white onion

& middot fresh dill

& middot 300 ml wine vinegar 8%

& middot 110 g caster sugar

& middot 1 teaspoon peppercorns

& middot 1 tablespoon mustard seeds

& middot 6 boils ienibahar

& middot 4 bay leaves

1. Wash and sterilize jars and lids with boiling water. Let them drain well on a kitchen towel. Rub the cucumbers well, preferably with a silicone sponge, then cut them into 8 equal parts.

2. Wash the vine leaves, cut & horseradish and onion into slices. Place the vine leaf on the bottom of the dry jar, then start arranging the cucumber slices. Put them in a jar along the length of its walls until they are completely full. In the middle, place two rounds of horseradish and onion and a bunch of fresh dill.

3. Bring the juice to a boil with vinegar, sugar, salt and spices and simmer for 5 minutes. Pour the hot juice over the cucumbers in the jars, trying to cover the cucumbers well and distribute the spices evenly in the jars.

4. Wipe the edges of the jars with a paper towel and seal them immediately with a dry lid. Turn the jars upside down very carefully so that you do not drop them. They are very hot! Leave the jars turned over until the contents become warm. Only then turn them back on, and after they have cooled completely, store them in a cool place, protected from the sun's rays, ideally in the refrigerator.

Cucumbers are ready to eat after 7 days, but you can taste them starting on the third day.

Cucumbers longer than 15 cm are considered too large to be pickled. For smaller jars they are too big, and if you are not used to putting pickles in large jars, then you will have to cut them into slices or slices. To avoid softening by preservation, try the recipe above, which does not require boiling. You will see that the slices remain surprisingly crunchy and it will be very easy for you to arrange them in jars.

I have a vineyard for the pickled cucumber recipes, which without them do not have the same taste. The leaves will turn brown & icircn juice and will not necessarily look very good, but, & icirc together with horseradish, give the chestnuts the taste that I & icircl consider ideal. Dill is just an addition, but it must be there too. People who prefer well-seasoned sweet and sour cucumbers will definitely appreciate this recipe. I recommend eating cold, homemade pate. You will have such a summer dinner that is very much appreciated by the whole family!


The recipe for the best summer pickles: grandma's secret

The recipe for summer pickles will help you complete the grills with friends. No housewife can resist the fresh vegetables she finds on the market in summer, thinking about canned food for the winter. Here's how to put one together for use with your pickles.

The recipe for summer pickles will help you complete the grills with friends. No housewife can resist the fresh vegetables she finds on the market in the summer, going for canned food for the winter. Here's how to put one together for use with your pickles.

During the summer, housewives enjoy the fresh fruits and vegetables found in the markets to stock up on fall and winter. In addition to jams and compotes, they also deal with pickles. Here is a recipe for summer pickles that will help you accompany the grills with your friends.


Grandma's pickled cucumber recipe! You must have this preparation in the pantry

Autumn is knocking at the door, so we need to prepare supplies in advance for the cold season. The end of August and the beginning of September are the best time to pickle, so that in winter we have something good in the pantry when we are hungry.

Pickled cucumbers are one of the dishes that you should not miss from home, because they are delicious and contain a lot of vitamins. Here is a simple recipe for pickles, which is easy to make and can be prepared by anyone.


Pickled cucumbers in summer

Ingredient:

  • 14-15 cucumber cornice
  • 1-2 red hot peppers
  • 5-6 cloves of garlic
  • 10 peppercorns
  • 1-2 stalks of dried dill
  • coarse salt
  • the water

Put 1.5 liters of boiling water with 1.5 tablespoons of coarse salt. Meanwhile, wash the cucumbers, peel the garlic and cut the hot peppers in half.

Place the cucumbers in a 2-liter jar, side by side, sprinkling peppercorns, garlic cloves, hot peppers and dill on top.

Place the jar on the blade of a knife and pour hot brine over it. We tie a cellophane on top and keep it outside, not in direct sunlight, for 2-3 days.

When they have fermented enough, and have acquired the desired taste, put the jar in the cold and leave it for another 1-2 days.


Pickled cucumbers in summer. A simple recipe from grandma

You really like pickles in brine. It's good to know that there is also the summer version. Being warm, you have the advantage that their sourness is done in just a few days. We show you, step by step, how to make pickles for summer.

You need a jar of 3 liters and 1.5 kg of cornis cucumbers, garden, 5-6 cloves of garlic, dried thyme, dried dill, optional - a hot pepper or peppercorns. For the brine you need 1.5 liters of water, two tablespoons of coarse salt and a slice of bread.

Step 1. Peel the garlic and cut the puppies, if large, in half. Wash the cucumbers and clean the flowers from the beginning, then put them in a strainer.

The jar is washed and rinsed. Place half of the dill and thyme in the bottom of the jar. Then put the cucumbers on their feet, well packed, writes stiriactuale.net.

If you want, you can also add a hot pepper or a few peppercorns for a more spicy taste. Bring the brine to the boil for 2-3 minutes, turn off the heat and then let it cool a bit, about 10 minutes. Then pour over the cucumbers in the jar.

Place the remaining sprigs of thyme and dill on top and cover the jar with a saucer. It is left in the house overnight. After about 5 hours, place a slice of bread on top, which is pressed to soak in brine.

This will speed up the sourness. Leave for only 24 hours, then remove. Cover the jar with the saucer again and put it in the sun the next day, on the balcony or in the yard.

Step 2. If the brine is cloudy it means that fermentation has begun. And the color of cucumbers changes, resembling pickles. It is left on the balcony, or in the yard, because the night is colder.

Step 3. The accretion time can last between 3-5 days, depending on the weather. It's good for the day to be in the sun. If it's cloudy, bring them home. Then the pickling lasts another 2-3 days, so it will take about 8 days. If it is very hot, it only lasts 3-4 days.

Step 4. After they have soured, take them out of the jar, put them in plastic boxes or in a carafe with a lid and garlic cloves. Dill, thyme and pepper are thrown away. It is then stored in the refrigerator for two weeks. They are delicious.


The fastest recipe for pickled cucumbers in the summer. In a few days they are sour and good to eat

The fastest recipe for pickled cucumbers in the summer. In a few days they are sour and good to eat

Pickled cucumbers summer recipe. We have prepared a simple recipe for summer pickles.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Pickled summer cucumbers recipe - Ingredients and preparation

  • summer cucumbers
  • dill flowers
  • cherry twigs
  • garlic (2 large dogs in a 800 gr jar)
  • salt

Pick up the chestnuts from the garden or buy them, it is important to be as fresh as possible, wash and cut according to the jar. If you put them in larger jars or other containers and the cucumbers can come in whole, we only cut them at the ends.

Pickled cucumbers summer recipe. Peel a squash, grate it and cut it in half.

We put a cherry twig made of rotollo on the bottom of the jar, then we put the cucumbers and the garlic and the dill flower. Place two more sour cherry twigs on top to keep the cucumbers in the brine.

Brine is prepared by putting 1 tablespoon of salt in 1 liter of cold water.

Pickled cucumbers summer recipe. The jars are filled with brine, but we keep a certain amount of brine, because after a few hours, water enters the cucumbers and its level decreases in the jars. Because of this it must be completed.

The cucumber jars are covered with a gauze or towel and left to ferment for a few days.


Pickled cucumbers in summer. A simple recipe from grandma

You really like pickles in brine. It's good to know that there is also the summer version. Being warm, you have the advantage that their sourness is done in just a few days. We show you, step by step, how to make pickles for summer.

You need a jar of 3 liters and 1.5 kg of cornis cucumbers, garden, 5-6 cloves of garlic, dried thyme, dried dill, optional - a hot pepper or peppercorns. For the brine you need 1.5 liters of water, two tablespoons of coarse salt and a slice of bread.

Step 1. Peel the garlic and cut the puppies, if large, in half. Wash the cucumbers and clean the flowers from the beginning, then put them in a strainer.

The jar is washed and rinsed. Place half of the dill and thyme in the bottom of the jar. Then put the cucumbers on their feet, well packed, writes stiriactuale.net.

If you want, you can also add a hot pepper or a few peppercorns for a more spicy taste. Bring the brine to the boil for 2-3 minutes, turn off the heat and then let it cool a bit, about 10 minutes. Then pour over the cucumbers in the jar.

Place the remaining sprigs of thyme and dill on top and cover the jar with a saucer. It is left in the house overnight. After about 5 hours, place a slice of bread on top, which is pressed to soak in brine.

This will speed up the sourness. Leave for only 24 hours, then remove. Cover the jar with a saucer again and put it in the sun the next day, on the balcony or in the yard.

Step 2. If the brine is cloudy it means that fermentation has begun. And the color of cucumbers changes, resembling pickles. It is left on the balcony, or in the yard, because the night is colder.

Step 3. The accretion time can last between 3-5 days, depending on the weather. It's good for the day to be in the sun. If it's cloudy, bring them home. Then the pickling lasts another 2-3 days, so it will take about 8 days. If it is very hot, it only lasts 3-4 days.

Step 4. After they have soured, take them out of the jar, put them in plastic boxes or in a carafe with a lid and garlic cloves. Dill, thyme and pepper are thrown away. It is then stored in the refrigerator for two weeks. They are delicious.


Pickled cucumbers without vinegar for winter & # 8211 for 10 years I still make them according to this recipe!

We present you the recipe of some delicious salted cucumbers, which are prepared in a less usual way. You will not use vinegar or citric acid, where you add that you will not even boil them. It is a perfect recipe for housewives who do not have enough time to prepare canned food. Just pour cold water into jars and prepare the most flavorful and delicious cucumbers. The family will be delighted.

INGREDIENTS

-c Cucumbers (same size)

INGREDIENTS FOR BRINE

METHOD OF PREPARATION

1. Pour cold water into the cucumber bowl and leave for 4-5 hours.

2. Dissolve the salt in cold (not boiled) water.

3. Chop the greens. Place a portion of greens in each jar.

4. Peel the garlic and cut it into slices. Cut the hot pepper. Add a portion of garlic and hot pepper to each jar (to taste).

5. Place the cucumbers in jars as densely as possible. If there is free space on top, you can add more greens.

6. Fill the jars with cold brine.

7. Close the jars with plastic lids and let them ferment for 3-4 days (in summer). Don't keep them in the sun. If the weather is cooler, leave the cucumbers for 6-7 days. Place the jars on a tray or place a towel under them.

8. When the fermentation process ends, the brine will become cloudy.

9. Drain the brine from the jars. Wash the cucumbers well until you remove the white layer formed on their skin. Pour the water directly into the jar and shake it a little. Then drain the water and pour clean water again. Repeat the process until the bottom of the jar and the cucumbers will be clean.

10. After washing, the cucumbers in the jar decrease in volume. Therefore, leave a small jar of cucumbers (1 l volume) open. This will allow you to add cucumbers to larger jars.

11. Fill the jars with clean water (until the water will drain from the jar) and close them with metal lids. No need to boil them. Leave the jars in a place away from sunlight for 5 days.

Note:If some (metallic) caps swell over time, don't worry. Open the jar and pour more water into it. Close it back with another metal cap. Cucumbers can be stored at room temperature (only not in the sun).



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