Summer is not very hot, but not for cucumbers – they feel good. Time for cucumbers has come! Pickling cucumbers? Yes!
For them, growing in a greenhouse, it’s time to mature – but is it really possible to frighten them with a temperature of + 15–20? Woman’s Day learned how Chelyabinsk residents crunch cucumbers. More and more delights are the crispy cucumber! Pickling cucumbers? Yes!
“In fact, this year’s cucumbers are different. I have a lot, because I plant them in a greenhouse, but my parents have very few, but they raise them on the street. In fact, I have no problem where to put them. I have a lot of dogs and they love cucumbers a lot. Again, there is a neighbor, friends, some of the excesses go to them. And I myself make cucumbers lightly salted. And according to a very simple recipe of my mother. For a kilogram of fresh cucumbers, a tablespoon of salt and tea sugar. I add chopped garlic, dill, cherry leaf, currant and horseradish a bit. All in a bag, shake well – and overnight in the refrigerator. In the morning everything is ready. Cucumbers will give juice, and you will get a brine, which can be poured into some dish and used later for fresh cucumbers. “
“We collect a bucket of cucumbers about every two days. It is necessary to do something with them, because they do not lie for a long time. By the way, our family noticed that cucumbers are better stored outside the refrigerator. From the cold they become flabby the very next day, while in a cup at room temperature they can lie for several days. Since from time to time it is necessary to deal with a large number of cucumbers, it was necessary to look for methods for their processing. More recently, they discovered a convenient, and most importantly, quick way of cooking lightly salted cucumbers. Two hours later – wonderful crispy cucumbers, which are just kept in the refrigerator. I cannot specify the shelf life of them – we eat everything in just a few hours. “
“From about mid-July and for three to four weeks I turn into a cucumber slave, without exaggeration. Either my husband and I with the size of a borage got excited, and we got it too big – about seven square meters. Either the ridge was positioned very well – from north to south. Either it’s all about the way the cucumbers are sheltered in early summer and shaded in the middle. Be that as it may, every year, practically regardless of the weather, we collect six to seven kilograms of cucumbers from our borage every two to three days. So I got the hang of pickling them and I will gladly share my recipe.
First, we put the dressing in cleanly washed three-liter jars – what will give the cucumbers a taste. Mandatory ingredients of this dressing: dill umbrellas, 3-4 things, you can do more; several cloves of garlic – depending on their size: we take two or three large ones, and three to five small ones. Horseradish root, if it is as thick as a finger, you can measure the length of about the little finger. Here we put half a pod of bitter pepper, a few peas of black pepper. Oak leaves – two or three per can – add firmness and crunchiness to the cucumbers. And then – your imagination and possibilities. You can add a sprig of basil, a currant leaf, a pinch of Provencal herbs or dried rosemary needles, one or two bay leaves.
Then we put the cucumbers very tightly, in which we slightly cut off the tips on both sides, and pour boiling water over them. We close the lid, pre-boiled – this way the cucumbers will stand for several minutes. Then pour the water into a saucepan and boil the brine. I put two tablespoons of salt and four tablespoons of sugar for every liter of brine, and I was not mistaken, there is more sugar! This is my signature recipe. That is, for two three-liter cans, six tablespoons of salt and 12 tablespoons of sugar are obtained. Pour the jars with boiling brine, add a teaspoon of 70% vinegar essence to each three-liter and roll it up, wrap it in a fur coat for several hours. You can’t drag my friends and relatives by the ears from such cucumbers!
Honestly, I feel like a cucumber slave. Why? And imagine that I have to roll these cucumbers every two or three days, and even not two cans, but more! And you can’t spoil with a cucumber, you only need to process it fresh, this is not a tomato that will last a month. That’s it”.