Cucumbers "Lick your fingers"

Cucumbers "Lick your fingers"

Category: Blanks

Ingredients
cucumbers	2
vinegar	0.5 cups
vegetable oil	0.5 cups
salt	1.5 heaped tablespoons
sugar	3-4 tablespoons
huts	1 middle head
black peppercorns	7-10 peas
ground black pepper	1 teaspoon
dry mustard	0.5 teaspoon (without it)

Cooking method

• Soak cucumbers in cold water for at least 3 hours.
  
• Then cut the washed cucumbers in half (small) and large into 4 parts. Place the cucumbers in a clean food container. Add all ingredients except vegetable oil. Mix well. Cover the dishes with cucumbers with a lid. Leave in a place where direct sunlight does not penetrate for at least 3-4 hours. Better for 8 hours. (I bet either at night, or in the morning on a day off). Then add vegetable oil and mix again, letting the juice, cucumbers. Leave on for at least an hour, for a maximum of 3 hours. Put in jars and jars of cucumbers and boil for about 10 minutes. Roll up the lid. Turn over and let cool. And into the pantry!
  

The dish is designed for

from 2 kg of cucumbers, 1 liter jar is obtained

Note

If the cucumbers are not rolled up for the winter, you can close the nylon lid and refrigerate. You can eat in a day or two. You can't pull mine by the ears!
It is better to roll cucumbers in liter jars. Maximum 1.5-2L. The fact is that an open jar of cucumbers does not last long even in the refrigerator. Days 5-7. This is the only drawback of cucumbers rolled up for the winter. During this time, mine have time to absorb liter or one and a half liter jars. Rather, cucumbers from such jars. If the jar is larger, it happens that we do not have time to eat and the cucumbers turn sour.
Bon appetit, everyone!

I have been making cucumbers using this recipe for the past two years. Very tasty. 800gr can be eaten at a time. And it's good to add to salads and pizza.

thank you very much for the super great recipe!

[tanchik]

tanchik , and mustard is needed in grains or mustard powder?

Dry mustard - powder

[tanchik]

tanchik , well, I rolled up all the cucumbers True, I poured dry fine mustard in grains, pounded a little in a mortar. We'll try it in a month.

[tanchik]

tanchikexcuse the darkness, why is it white in the banks?

Yanochka, this is only for the whole hour.

Yanochka, this is only for the whole hour.

: girl_red: well I say, darkness ...

[Yana]

: girl_red: well I say, darkness ...

Yanawhy are you slandering yourself? Nothing is darkness. I, too, would not have thought that garlic is crushed and placed in a jar. By the way, the recipe does not say about this.
I always add garlic cloves.

Garlic in this case is not put in jars, but is mixed with all the ingredients initially. Therefore, to enhance the aroma, it is either finely cut or passed through a garlic press.

Tanya, are you not offended at me that I comment on the recipe?

And tell me why vegetable oil is added? And can you do without it? Thank you.

[Yana]

Garlic in this case is not put in jars, but is mixed with all the ingredients initially. Therefore, to enhance the aroma, it is either finely cut or passed through a garlic press.

Tanya, are you not offended at me that I comment on the recipe?

Frau, what grudges! On the contrary, I am very grateful to you for the explanations!

Yanawhy are you slandering yourself? Nothing is darkness. I, too, would not have thought that garlic is crushed and placed in a jar. By the way, the recipe does not say about this.

I apologize, I wrote that I would add all the ingredients, but the fool of the heavenly king, I forgot to explain what to do with the chasnok. Sorry. Frau explained everything correctly, thanks!

: girl_red: well I say, darkness ...

Yanochka, and I am absolutely in solidarity with Zhivchik! Do not talk to yourself. You are not darkness. I stuck it out and didn't explain it. Once again I apologize.

And tell me why vegetable oil is added? And can you do without it? Thank you.

The oil gives the flavor to the marinade, and therefore to the cucumbers. But whether it is possible to do without it, I do not know. Probably you can, but I can't say how it will affect the taste. I will not advise therefore.

[tanchik]

tanchik , well, I rolled up all the cucumbers True, I poured dry fine mustard in grains, pounded a little in a mortar. We'll try it in a month.

Bon Appetit! Hope you enjoy it. You can try right away, that's the beauty of this recipe!
And you don't have to bother about mustard. When it’s not there I don’t put it at all.

I would also like to share my thoughts on this recipe. I have been preserving it for 5 years already. It's very tasty. But I have a recipe for 4 kg of cucumbers, the proportions are the same. Mustard is always a bed, it gives an interesting aftertaste. From 4 kg I get 8-9 half-liter jars. I chose just such jars for myself, since our family is small and we simply won't eat large jars a couple of times. Do not fill the jar with cucumbers very tightly. You need to leave some room for the marinade. Once I did not do that and the cucumbers turned out to be quite bland. For example, yesterday for preservation, I filled 8 cans, plus one of the coffee with leftover cucumbers and marinade for eating now. And yet, I always mix all the ingredients of the marinade together, including sunflower oil. I pour them a container with chopped cucumbers. Then, after 4 hours, I fill the jars and fill them with marinade and sterilize for 15 minutes.
Thanks to the author for reminding the recipe!

I also want to share my thoughts ...

I agree with you 100%

I twirled 5 more jars This time I cut almost everything into halves, the juice came out less. In the jars, the marinade turned out to be about half. I tried to mix the marinade all at once and withstood 5-6 hours in total

less juice was released. In the jars, the marinade turned out to be about half. I tried to mix the marinade all at once and withstood 5-6 hours in total

I always get a little juice, not half of course, but not up to the shoulders. Cucumbers do not get worse from this, and in the end we do not eat the marinade itself, but pour it out. It's too oily.

How much vinegar should you take?

I took 6% vinegar, the most common one.

I took 6% vinegar, the most common one.

For me, the most common is 9%. I’ve already gotten so pricked from Stella’s recipe. It turned out so sour.
It turns out that if you need to take 6%, then you can take some vinegar?

For me, the most common is 9%. I’ve already gotten so pricked from Stella’s recipe. It turned out so sour.
It turns out that if you need to take 6%, then you can take some vinegar?

it is considered table vinegar in 7% .. it is taken into account ... the rest, which are stronger, must be diluted or added in a smaller amount .... and wine vinegar in cucumbers for preservation is not suitable for my taste.

considered table vinegar at 7% ..

For the first time I hear that table vinegar is 7%. Where does this information come from?
The shops sell table vinegar 3-, 6-, and 9%.
I believe that in the recipe be sure to indicate how many% vinegar you need to take.

[Zhivchik]

Zhivchik I know that it happens three times (3,6,9) ... but on my bottles it is written: table vinegar 7%. (I quench soda with it. I do not dilute it). vinegar for conservation is 9% ... and also vinegar essence is 70%. it must be bred. or add in drops ..

I believe that in the recipe it is imperative to indicate how many% vinegar you need to take.

yes, that's for sure.

Then we are waiting for Tanya. She is the owner of the recipe.
And then we will drip here ...

[Zhivchik]

Zhivchik

The recipe that I got at one time also does not indicate the% of vinegar. I diluted and diluted the vinegar essence 1:10 (11).

Then we are waiting for Tanya. She is the owner of the recipe.
And then we will drip here ...

Girls! I apologize for the long silence, I got wrapped up. And also excuse me for the confusion I brought in without specifying the "percentage" of vinegar. The fact is that for me vinegar is ordinary table vinegar 9%. Six percent I have met only apple and wine. As Frau wrote, diluted essence is also good. On this occasion, there was such a story with me. About 5-6 years ago, we somehow got into a conversation with an employee about the preservation of cucumbers. She lamented that she had a funky recipe that she inherited from her mother-in-law, a Muscovite, but vinegar essence goes there. Since in Kiev she has no idea where to look for her (as well as I), her husband's mother supplied her with this thing, but in the spring of that year the woman died and my employee stood at a crossroads, what should she do with cucumbers, her husband and son are no others cucumbers were not recognized. I suggested that I would bring my recipe and a jar of cucumbers for tomorrow, suddenly the homemade ones would like it. And she responded by saying that they had a couple of jars according to her mother-in-law's recipe. How we laughed the next day, when it turned out that her mother-in-law's recipe for 4 kg of cucumbers with vinegar essence and without mustard, and my recipe, which, by the way, I also got from my mother-in-law, but already from Kiev, for 2 kg of cucumbers with vinegar 9 % and with mustard. All other proportions are one to one. So by itself there was a way out with vinegar.
With 2 kg of cucumbers I have 2 cans of 920g and a little more remains for my husband.
And here it is vinegar:

Girls, what will happen if I have 6% vinegar and two servings have already been rolled up? And I also want to ... because they already have no strength, and a non-standard is just for such a thing and will do. Running around town looking for 9% vinegar?

Running around town looking for 9% vinegar?

Is the essence not for sale in your city?

[RybkA]

Girls, what will happen if I have 6% vinegar and two servings have already been rolled up? And I also want to ... because they already have no strength, and a non-standard is just for such a thing and will do. Running around town looking for 9% vinegar?

It's elementary Watson RybkA ..

According to the recipe, 9% vinegar needs 125 ml, which means
6% vinegar needs 187.5 ml.

That is, 1.5 times more.

[RybkA]

Girls, what will happen if I have 6% vinegar and two servings have already been rolled up? And I also want to ... because they already have no strength, and a non-standard is just for such a thing and will do. Running around town looking for 9% vinegar?

RybkA, maybe you still have 9% vinegar? I see you are from Ukraine. In our grocery store, 9% and you come across, but six are not everywhere. Well, if, of course, in your city this is still a problem, then Zhivchik is ABSOLUTELY and right on all fronts

It's elementary Watson RybkA ..

According to the recipe, 9% vinegar needs 125 ml, which means
6% vinegar needs 187.5 ml.

That is, 1.5 times more.

Dont be upset!

[Tanychik]

RybkA, maybe you still have 9% vinegar? I see you are from Ukraine. In our grocery store, 9% and you come across, but six are not everywhere.

Tanychik, yes it is full in shops of vinegar 9%. It's just that Rubka doesn't want to go shopping.

[Tanychik]

Tanychik, yes it is full in shops of vinegar 9%. It's just that Rubka doesn't want to go shopping.

Ah ..... Well, this is, of course, a good reason

In general, girls, everything is in order. Essences I have not seen, there is a lot of vinegar 9%, you just need to look better
Here, again, the non-standard has gathered, we will continue to roll the cucumbers

Yesterday I made your cucumbers - very tasty! I will still do it. Thank you very much for the recipe!

[tanchik]

I was very attracted by the recipe,tanchik, I started your recipe !!! Are adjusted after an hour of oil I will add
Somehow I doubted how they would have time to sterilize in 10 minutes and brought the brine to a boil separately, I don't know if it's right ...
And I did it with 2 kg 4 half-liter and one 250 grams, too, as in the recipe ...
But the smell is simply delicious and they are already delicious!

[tanchik]

tanchik, made a portion for testing, I will report back in winter

[tanchik]

I was very attracted by the recipe,tanchik, I started your recipe !!! Are adjusted after an hour of oil I will add
Somehow I doubted how they would have time to sterilize in 10 minutes and brought the brine to a boil separately, I don't know if it's right ...
And I did it with 2 kg 4 half-liter and one 250 grams, too, as in the recipe ...
But the smell is simply delicious and they are already delicious!

For two years, in view of the absence of a hob (and I have already decided to buy that it is not necessary, all around the multicooker, double boiler, oven, microwave oven and finally an electric kettle) I bring it to a boil in the oven. The taste does not change. They stand perfectly. Not so hot and faster. Already completely lazy.

V-tina, wait. Hope you like the cucumbers.

[tanchik]

tanchik, of course, you have to try it in the oven ...

Kokoschka, and another such moment. You don't keep it on fire for 10 minutes. And 10 minutes after boiling water. As a rule, ten minutes is enough for the syrup to boil in the jars. In general, be guided by the syrup. For if they boil over, then the cucumbers will be soft and not crispy.
Bon Appetit.
Sorry for the late reply, just got to the computer.

[tanchik]

tanchik, I'll try another game taking into account the subtleties, thanks!

[tanchik]

tanchik, I made cucumbers yesterday according to your recipe, for a sample of 5 kg, it turned out 8 jars of 750 ml each, I tried one cucumber, well, very tasty! Only the marinade is greasy, if they stand well, next year I will try to put less oil. Thank you for such a treat!

And I do it without mustard, but I put a whole tablespoon of black pepper. You can also roll up zucchini this way.

Girls, hello, tell me, how much vinegar essence is needed for a recipe? After all, there are confusion with percentage vinegar (which happens regularly for girls), and it's easier with essence, diluted as much as necessary and ready-made vinegar. And keeping a small bottle of essence is easier (in my small kitchen) than a large bottle of vinegar.

[an incomplete teaspoon of essence in a LITER JAR!]

how much vinegar essence is needed for a recipe?

Once upon a time, and used 70% vinegar essence (in bottles) for preservation, the consumption was as follows:
when sterilizing jars of vegetables in a saucepan, at the very end of sterilization I slightly open the lid of the jar and pour on top an incomplete teaspoon of essence in a LITER JAR! I immediately take out the jar, twist it and turn it over a couple of times so that the essence disperses in the marinade, and put it on the lids until the canned food has cooled completely. The marinade turned out to be just right! Not spicy! Just in moderation!

There are other proportions of the essence for the marinade:
1 liter of water, 35 grams of salt, 50 grams of sugar, 1 teaspoon of essence.

Thank you, everything is clear, I will use your advice.

Thank you, everything is clear, I will use your advice.

Application of vinegar essence in the marinade 70% (instead of vinegar)

Wow !!!! what a table !!!! for all occasions, thanks again, I will print it out as a cheat sheet