Pickled cucumbers in jars

Step-by-step preparation

Cooking time: 11 day 1 hr

1. STEP 1

   

   How to prepare pickled cucumbers in jars for the winter? Prepare the necessary ingredients. To keep pickled cucumbers crisp, I pre-soak them in cold water for at least two hours. This time my cucumbers lay in the water for about four hours. And this only benefited them! They became as hard and juicy as possible.

2. STEP 2

   

   Rinse the cucumbers thoroughly and cut off the ends on both sides.

3. STEP 3

   

   There is no point in pre-sterilizing jars for pickled cucumbers, since the fermentation process is a living process, and the jars will still be literally dotted with lactic acid bacteria. It will even be visible to the naked eye! Therefore, just rinse the jar well with soda. Place oak leaves, sliced ​​garlic and a couple of dill umbrellas in each jar.

4. STEP 4

   

   Add chopped horseradish root, a couple of allspice buds and black peppercorns.

5. STEP 5

   

   Be sure to add a small bay leaf.

6. STEP 6

   

   Prepare the brine. For one liter of cold drinking water you need 100 grams of salt. The brine should be over-salted. Stir the brine until the salt is completely dissolved. This is necessary to ensure that the same amount of equally salty water gets into each jar.

7. STEP 7

   

   Place the cucumbers in jars vertically, close to each other. Fill with prepared brine. There is no need to boil it, nor do you need to heat it. Cold, over-salted brine is what you need! The jars must be placed on trays (or saucers) and simply covered with lids. Leave the cucumbers at room temperature for 4 days.

8. STEP 8

   

   As a result, the natural process of fermentation or, in other words, fermentation starts. A white precipitate forms in jars with cucumbers, and the brine becomes cloudy. A mold cap may even form on the surface of the brine near the neck. This is absolutely normal!

9. STEP 9

   

   The over-salted brine has worked, just throw it away. Rinse the jars and cucumbers with regular drinking water. The task is to wash off the white coating both from the jar and from the cucumbers themselves. Then fill the cucumbers with cold water up to the neck and roll up the lids, previously scalded with boiling water. For another seven days, you need to leave the cucumbers at room temperature on trays in a visible place. This is done to ensure that the fermentation process does not continue.

Comments on the recipe

Nata

28.07.2023

5

A very necessary and healthy recipe! Thank you! Instead, my way...