Cucumbers, salted in a liter jar, are obtained as in a barrel, if you pickle them in the cold way. It takes a minimum of time to prepare this pickle, because you don’t need to boil or boil anything, for about a week the cucumbers will stand at room temperature, and then the jar needs to be rearranged in a cold cellar or in the refrigerator, if the place allows. A month later, you get crispy cucumbers, sharp, awesomely tasty, like in the village of my grandmother.
Grandmothers in the village did not have chlorinated water, so for pickling cucumbers it is better to take spring water or well water, in the worst case, filter the tap water if there is no access to natural water sources.
- Time for preparing: 15 minutes
- Amount: 1 liter
Ingredients for Cold Pickled Cucumbers
- 15-20 pcs. small cucumbers;
- 4 cloves of garlic;
- 2 dill umbrellas;
- 1 sheet of horseradish;
- 3-4 leaves of black currant;
- cumin, coriander, mustard;
- 1 tablespoon of large salt;
- spring water.
The method of preparation of crispy cucumbers, salted in a barrel in the cold way
We put small cucumbers in a basin or pan, fill it with cold spring water, leave it for 4 hours. During this time, cucumbers absorb moisture, become strong, with salting, voids do not form inside them.
Thoroughly wash my jar. It is not necessary to sterilize the dishes, since the pickling process takes place in a lactic acid environment, and pathogenic bacteria die in it, and the ingredients for the workpieces are not sterile.
My horseradish leaf, cut smaller, put on the bottom of the jar, add the washed dill umbrellas.
We cut the tails of cucumbers, so vegetables are better salted. We lay the cucumbers tightly, as shown in the photo.
Peel the cloves of garlic from husks, cut into slices. We put chopped garlic, add dill inflorescences.
Pour a teaspoon of mustard seeds, a teaspoon of caraway seeds and coriander.
Next, pour a tablespoon of coarse salt, you can with a small slide, if you like salty.
Now we pour spring or well water. If there is no certainty in the quality of water, then I advise you to boil it and cool to room temperature. Then pour vegetables with cold boiled water.
We wash the leaves of black currant, put on top. These leaflets will serve as a kind of barrier - if something goes wrong, then mold will remain on them.
Dip the nylon cap in boiling water, then close the jar tightly, turn it over, shake it so that the salt dissolves.
We leave the cucumbers, salted in a barrel in a cold way, in a dark place at room temperature. Depending on the temperature, after two to three days, the brine will become cloudy, bubbles and foam form - this begins lactic acid fermentation. We don’t touch the bank, let everything go as it should. We wait another 3 days and put it in a cold place (refrigerator, cellar). After about a month, the cucumbers will be ready for use.
This is the easiest and most traditional way of pickling, you can also harvest tomatoes. If you have a cellar and make preparations in the hot summer, then it is better to immediately send them to the cellar so that vegetables are not peroxidized in the heat.