home
➠ Snacks
➠ Snacks
➠ Cucumbers for the winter as barrels in a cold way

Cucumbers for the winter as barrels in a cold way

9214

Kitchen Russian

Calorie content 14.5 kcal

Portions 2 p.

Cooking time 45 d.

Proteins * 0.6 g

Fats * 0.1 g

Carbohydrates* 2.7 gr.

Cucumbers for the winter as barrels in a cold way

Content

Cucumbers can be salted for the winter without a bite, boiling water and sterilization, you will get very tasty moderately sour cucumbers like from a barrel. This method of harvesting cucumbers is called cold.

Ingredients

Cucumbers 1000 gr. Salt 80 gr. Chilli 5 - 6 gr. Garlic 2 tooth. Dill taste Horseradish 5 gr. Black currant leaves 2 - 3 pcs. Bay leaf 2 pcs. Allspice 0.5 tsp

Cooking process

Wash cucumbers and soak in cold water for 4 hours.

Coarsely chop the garlic and hot peppers. Place spices and herbs on the bottom of the jar.

Place the cucumbers tightly in a jar, put a horseradish leaf on top, it will protect the cucumbers from mold.

The brine is prepared at the rate of 100 gr. salt per 1 liter of water. Dissolve the salt completely in water.
Fill the cucumbers with brine up to the neck, place the jar in a deep plate so that the brine flows out when the cucumbers begin to ferment.

Leave the cucumbers for 5-6 days at room temperature. If the foam has settled on the cucumbers, then the cucumbers have stopped fermenting.

Drain the spent brine, wash the cucumbers from white bloom, fill with clean water. Roll up the lid. Watch the seaming for 4-5 days, if the fermentation process is restored and the lids swell, remove the lid, rinse the cucumbers and roll up again.