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Pickled cucumbers

The enterprise is so original that not in any cookbook you find a recipe — it goes without saying that those who speak Russian speak this language, soaked up with the first sip of pickle, knowledge.

But not everyone owns, as it turns out, because we give the necessary explanations.

If Koreans for cooking their kimchi or the Swedes simply dig a hole in the ground for their superstrums, then for pickling cucumbers You will certainly need a container, and it is better that it be an oak barrel or at least a barrel.

Let even the barrel.

Then the process becomes grown-up authentic.

The barrel must first be soaked — it is best to pour rain water on it and let it stand for three days — pick up the shape: the rivets will swell, tighten, and become a barrel tight. Now it would be good to wash it with a weak solution of nitrate and fumigate it without fail. To do this, they light straw on the bottom of the barrel and sprinkle it with sulfur — it perfectly removes fungi and other mold.

Then, of course, the barrel must be washed again and again, rainwater is preferable. Good and boiling water poured.

Do not forget, by the way, and about a cover, and about a stopper.

Not everyone cucumber, which pig eat, good for salting.

There are special «salting»Varieties — Nezhin, Lukhovitsky, Murom, Vyaznik: small, calibrated, dark green in small pimples. Nice and striped with white tips, but somehow I stopped to meet them here. But cucumbers salad is not suitable for pickling!

Pay more attention to the density of cucumbers — they should be without cavities and voids inside, later it is very annoying.

And the skin should be thin, and then you will not bite.

It is necessary to collect cucumbers when everything else is ready. Similar to the Muslim rites, they should be salted on the same day before sunset.

And do not forget the phases of the moon — to pick cucumbers, of course, it is necessary on the «day of the fruit» (buy, finally, in the train the lunar calendar — it really works).

Do not salt in the full moon — cucumbers will come out of a furious character and knock out the lid on you like Prince Guidon.

Picked cucumbers need to be washed thoroughly and to peel the ovary, well, and otchikat leg, it seems to be understandable.

So keep them in cold water until you begin to lay in a keg.

Now to the salt. No digested finely ground iodized in any case! It will turn out as always.

Only crude large gray stone or sea salt.

Friendly Ukraine and Slovenia abundantly supply us with the first and the second, and even France sends very good of the Geranda estuaries, but this is no longer necessary.

Now to fragrances and fortifiers. On their own cucumbers the taste is not the brightest, but the freshly loved aroma disappears when it is salted, or, in any case, it is transformed beyond recognition, as is the color. Therefore, the necessary perfumes, and in fair quantities.

The main ingredient is dill. Dill should be an adult, ripe, in short, you will be waist-high, as foreman Fedot Evgrafych said. With large umbrellas and thick hollow trunks.

Use it all, minus the roots.

Wash, of course.

Black currant leaves — by all means.

A very important component, from them all the spirituality.

Cherry leaves.

From them the aroma is more subtle, delicate, with such a transparent note, as a triangle in a symphonic orchestra.

Highly recommend.

Horseradish leaves — they have no taste, but are extremely useful for crispness and vitality.

If there are no leaves, then the root can be cut into thin plates, the core will increase even more.

Oak leaves — very useful if there is no keg or barrel.

You can use the pharmacy «Oak bark«If you are a purely metrosexual or, do not bring, hipsters and cocks have never been seen.

In the pharmacy you can buy and «Dill seed, In case of crop failure of this umbrella.

Hot pepper — I always put, and the sharpness is pleasant to me moderate and perfectly capsaicins fight mold, a reliable tool.

Garlic — without a doubt.

Both aroma, and fine fungicide.

Teeth cleaned from the skin, cleaned.

Tarragon, he is tarragon, or in the same role thyme is an amateur.

In general, I like it very much, but they have a rather annoying aroma and it is very self-exaggerating, but it makes sense to put at least a three-liter jar with them, together or apart.

There are other additions, but this is from the immense ingenuity and the desire to surprise the neighbors, from the evil one, although there are no obstacles to the inquiring mind.

Having prepared and having washed all this, you can proceed to direct salting.

At the bottom of the lay big horseradish leaves on them tightly cucumbers.

They put cucumbers in cans while standing, in barrels — flat. Each layer is shifted by leaves and umbrellas.

Sporadically insert garlic cloves into the perineum.

Burning peppers, I put about five pieces on a bucket of cucumbers, if gastritis — put three.

If in fact you have a barrel, shift the leaves every ten centimeters of filling.

They stuffed it almost to the top, covered it up again with big shitty leaves, and pour water on top.

It is better to take good water, of course, key, well, or at least from purified bottles.

Preferably, by the way, the water is hard, you can add pharmaceutical calcium to the soft.

Pour to the top as much as it will enter, and pour it back into another container, where water can be boiled.

After boiling, add salt, let it dissolve well, remove the foam.

How much salt to put? I put a tablespoon with a slide per kilogram of cucumbers.

In general, this is not enough, you need at least a half.

According to old recipes, one and a half pounds of salt was put on a bucket: 700 g per 12 l is, in my opinion, a bit much, but it doesn’t sour.

Brine let it cool completely, close the keg with a lid and pour the brine through the tongue-and-groove hole. In the hole pour, if easier. Two or three days should be warm, but not in the heat, of course, up to 20 degrees, not more — lactic fermentation should begin, the brine should become slightly bubble.

If there is no lid, then close with a clean boiled cloth with a cloth, a wooden circle on top, washed river stone onto it, and make sure that the brine is always on top, pour in as salted water.

The same procedure is suitable for cans, cans, pans and baby baths. Only salt is then more often added differently. They put a lot of grams at once on a three-liter jar — 200 grams, and let it stand for three days, turning it over to mix it.

Then the brine is poured, just poured with cold water, pampered and poured again, and then they are finally poured over with completely clean fresh cold water, they close the jar and let it stand.

These are usually well worth it, but the taste is not barrel, of course, those with bubbles.

That’s all business, something like my grandmother said.

Well, what kind of pickles from happiness can be — you know, especially if you have been pregnant or with a hangover at least once.

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