Fermented cucumbers in jars for the winter: the best pickle recipe, rules

Appetizing cucumbers from a barrel - how to cook properly and prepare crispy cucumbers, "like grandma's", by fermenting in glass jars for the winter? This question, sooner or later, is asked by any hostess. The secret of folk canning is passed down from generation to generation and does not lose its relevance. Consider the secrets of harvesting "stray" cucumbers for the winter.

Features of pickling cucumbers by fermentation

This method of pickling cucumbers is the oldest. Our grandmothers preserved crispy vegetables in this way. The natural acid that forms in the brine as a result of the fermentation process acts as a preservative in the dish.

Cask cucumbers always turn out crispy and fragrant. Using the fermentation method, pickles can also be rolled into three-liter glass jars under iron lids.

It is important to follow all the rules of "stray" canning.

Note! The best place to store cans is the cellar. In a warm, bright room, cucumbers quickly turn sour.

To prepare delicious fragrant fermented cucumbers, take note of a few tips:

• be sure to add horseradish to s alting: root or leaves;
• add a small chili pepper for spiciness;
• choose cucumber varieties suitable for pickling;
• use freshly picked cucumbers;
• add coarse s alt;
• fill vegetables with cold water.

After a while, the brine of the fermented pickled cucumbers becomes cloudy. You should not be afraid of such an effect, on the contrary, it means that the fermentation process is running, s alted vegetables are “under control” of natural acid - a preservative. But storing blanks for more than two years is not recommended, cucumbers lose their crispy properties.

Required Ingredients

Consider the classic recipe for "stray" cucumbers. Ingredients:

• fresh cucumbers;
• horseradish and currant leaves;
• umbrellas of dill with seeds;
• black peppercorns;
• garlic cloves;
• water, s alt.

Some housewives, to spice up the brine, add sprigs of basil or parsley root as spices. Over time, every chef has their own secret ingredients.

All ingredients must be put in a certain sequence in sterilized three-liter glass jars. Peppercorns, garlic cloves and parsley root are laid out at the bottom of the containers. Then tightly lay the cucumbers. Leaves of horseradish, currant, dill are placed on top of the vegetables and s alt is added.

Further, all the ingredients are poured with cold water and the jars are rolled under sterilized iron lids. Store cucumbers in a cool dark place.

How to choose and prepare cucumbers

The less time that passes between the picking of cucumbers and the beginning of the pickling process, the better. Vegetables must be fresh - this is the main secret of successful canning.

The smaller the fruits, the more crunchy the “stray” cucumbers will be. Buttocks must be cut with a sharp knife on both sides. You can pour prepared vegetables only with cold water, so the cucumbers will retain their elasticity.

It is important for pickling to choose the right varieties of cucumbers. Some varieties of green vegetables are suitable only for salads and fresh consumption, and when s alted, they immediately become soft. Give preference to varieties suitable for pickling.

Cooking containers

Traditional recipe for fermented cucumbers - cooking brine in barrels. The principle of harvesting in glass jars is not much different. It is important that the containers used are sterile, including the lids.

Usually jars are sterilized in a water bath for 15-20 minutes, and lids are placed there as well. A sharp temperature drop should not be allowed, that is, sterilized jars should be allowed to cool down, they should not be poured with cold water abruptly, the containers may crack.

How to close fermented cucumbers under iron lids?

Some recipes suggest that at the first stage of canning, close the jars with ordinary plastic lids, and after a few days roll up the finished cucumbers under the iron ones. It is not necessary to follow this order. For bookmarking for long-term storage, it is best to immediately roll containers under iron lids.

A 3-liter jar takes about a kilogram of crispy vegetables, pickling cucumbers is necessary at the last stage of canning, before closing the jars with lids.

Further storage of the finished product

The ideal temperature for storing pickled cucumbers is +7… +9 ^{С. Sunlight disrupts the fermentation process, cucumbers stored in well-lit rooms quickly turn sour, lose their crunchy properties, and become soft.}

Do not store workpieces near radiators or on underfloor heating. Light and heat are obstacles for long-term storage of pickled cucumbers.

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