Anna1957
Quote: fomca

Anna, I always do it according to the recipe - I fill it twice.
Twice in total - by prescription. And I clarify: after the end of fermentation, in the process of seaming. Now I want to start just.
fomca
No, no more!
Rada-dms
Svetochka! We put two jars yesterday according to this recipe. : girl_love: Thank you very much! I have no doubt that they will like it! Mom does something like that, but I didn't find the recipe, and yours really helped out! The husband did everything himself, so he is terribly proud, I will definitely sign off on the result! Thank you very much!
fomca
Rada-dms, that's great! And I'm always happy with reports)
... why on "you"?)))
Rada-dms
Quote: fomca
why on "you"?)))
And something I have reported ..
Kokoschka
fomca, Svetlana opened a jar of cucumbers the other day!
Thank you, the recipe is wonderful !!!
Crispy cucumbers moderately spicy! I will do more definitely !!!
Mariana Eve
Very tasty cucumbers turned out, we already have a three-liter jar together with my husband!
fomca
Marina, Lily, girls, crunch your health !!!!!!))))
anavi
fomca, Svetlana, hello. Tell me, please, I just checked my jars - I made 11 large jars this year (well, I liked them very much last year !!!) - they spring a little on two lids, that is, when pressed, there is a sound. Toss out? I opened them, they didn't seem to hiss, they didn't pour out, the smell is normal. Do you think you can eat? Did about a month ago. The husband did not put several cans on the balcony, but in the room under the closet, so they tensed. Well, the truth is that not all !!! I'm really looking forward to your answer - permission, they smell very tasty!
fomca
Olga, I use such cucumbers. Sometimes I also close the party and one can is inflated.
anavi
Oh, thanks, calmed down! I already, while waiting for an answer, put them in a container !!! Hurrah! Let's go and crack the yummy !!!
Svetta
anavi, Olya, sometimes it happens to me that one or two cans will swell, but the lid will not break. I do nothing, there are such cucumbers as cute. This suggests that the cucumbers in these jars were slightly underplayed, but they were rolled up. Although the lid was inflated, it stopped the process. So they stand until spring, do not acidify or deteriorate.

A fomca-Thanks to Sveta again for this wonderful recipe!
anavi
svetta, Svetul, the main thing for me is not to get poisoned! I understand from your answers that you can eat safely. Thank you girls for your help! Under the same cabinet I had cucumbers according to Queen's recipe - chopped with butter, so today I threw out all the cans - they swelled, and when I opened two of them, they just hissed and froth. I didn't risk it, in short. Eh, I had to ask you for advice first!
Pancake
Sveta, I want to thank you for a wonderful recipe! I tried many different methods of fermentation, but there was always something missing ... especially crispness ... and this summer I did, as you suggest ... it's just a BOMB !!! Crispy, moderately salty and spicy ... in general, what the doctor prescribed ... now only these and I will ferment ... by the way, some of my lids were swollen too, which did not affect either the taste or the quality .. . THANK YOU!
Smile
Quote: fomca
I plant my own garden, and then I salt and pickle everything
Svetlana, what kinds of cucumbers do you plant?
I also have my own, but sometimes, I don’t know how to explain, voids appear ... I tried to navigate by the moon, and gave it to fill ... they do not open, but "male" specimens are often like a reservoir of liquid ...
Salt in a barrel method, without trimming the ends, in cans, under plastic lids, with the addition of mustard seeds. (as they say, hastily)
At one time, I did similar ones, but with three days of fermentation, draining and boiling the brine - I refused, because the cucumbers were soft
So, now speculations about the grade - after all, this, to some extent, is a guarantee of success.
Yes, and a suitable size is needed: mush loves "presidents", and in a pickle or vinaigrette, this is it
And your way, with dry mustard, I take to bookmarks - until summer
fomca
Catherine, yes, we do not have permanent varieties, we plant different ones every year, but be sure to take seeds with a mark - for salting. try a couple of jars this way, cucumbers are always hard and crunchy.
anavi
fomca, Sveta, once again put the banks - two days tonight. What is the best way to do it - to fall asleep to mustard in the morning for 5-6 hours - or to peroxide until morning? Or fall asleep in the evening - then not 5-6 hours with mustard will stand, but all 12!
Kokoschka
Svetlana, I haven't done it yet, I'm waiting for the cucumbers to drop in price, but this is the best recipe! Thank you very much!!!!!!!!
fomca
Olga, I would fall asleep mustard in the morning!
Lily, I am very pleased that you are using my recipe!
anavi
fomca, yeah, thanks, Svetochka, so I will! Moreover, there is still a little foam there.
Kapet
Quote: fomca
_Milana_ will surely affect! Only mustard powder!
No, that's understandable - the author is the master here. He said "no way" grain, so no way.

But I don't want to open a similar topic with a similar recipe, where the mustard is in the beans, or there is none at all ... Therefore, let me add my own five kopecks here ...

The principle of such preservation is the same: we ferment the cucumbers in brine, then drain the brine, boil, pour back, and under the lid, metal or nylon.

We do it a little differently at home than at the author.
First, pour cucumbers with salt and spices only COLD boiled water... There is nothing to boil them, cucumbers, in boiling water twice. They should at first just stupidly sour. At room temperature, three or four days are quite enough for this ... And my mother-in-law, an elderly villager, generally pours such cucumbers with cold well water, without any boiling. And it turns out not worse, if not better ...
Secondly, if we put mustard, then sometimes, according to our mood, and ONLY IN GRAINS, never in powder. And not at the end of the leaven, but with all the spices at once. There are already enough antioxidants in the brine - horseradish leaves and root, hot peppers, garlic. IMHO, this combination is more suitable for cucumber pickle. However, a few grains of mustard add their piquancy and pungency. But, here, naturally, it tastes and colors ...

And such cucumbers always turn out to be fragrant and crispy! Yesterday we rolled up a couple of cans of fermented pickles, except for pickled little things. Cucumbers now we have and a rod in the garden. Non-stop conveyor, until cold weather ... And then, in winter, we share with friends and relatives ... Because we cannot cope with everything ourselves ...
fomca
ConstantinI think you need to make it a separate recipe!
Thank you!
Sashunesha
I ask the author to forgive that I want to ask not according to his recipe. It's just that I haven't rolled cucumbers for a long time, so I select the appropriate recipes, and here is Tatyana's recipe from Yeisk, can someone clarify by the amount of salt - this is exactly 100g, not milliliters?
Natashkhen
Awesome recipe !!! Very simple, but the cucumbers turned out to be awesomely tasty !!! I opened it about a month after I did it - I was making pickles for the first time in general, I didn't really hope that something good would turn out, but such deliciousness - I can't come off !!! Many thanks to the author!
kil
Quote: Sashunesha

I ask the author to forgive that I want to ask not according to his recipe. It's just that I haven't rolled cucumbers for a long time, so I select the appropriate recipes, and here is Tatyana's recipe from Yeisk, can someone clarify by the amount of salt - this is exactly 100g, not milliliters?

100g.
Nadezd @
Svetlana, thanks for the recipe! Yesterday my husband brought a jar of cucumbers from the cellar. Delicious, crispy, and most importantly - no vinegar.
tysia
Svetlana, thank you so much for the recipe! I made one jar for a sample last year. Opened yesterday.Very tasty cucumbers turned out like barrel cucumbers, crispy, dense, without voids. They stood perfectly in the apartment, in the closet, did not swell and did not become cloudy. This year I will do it unambiguously, and more, the main thing is that there would be a harvest.
fomca
Natalia, well! I am very happy! Harvest for health!
metel_007
Svetochka, I opened the season for your cucumbers, the first jar has already been rolled up
fomca
Olga, well!
And I "pull up"!
anavi
fomca, Svetochka, tell me, please, if I make one three-liter jar for now to eat, it is no longer necessary to boil with mustard? And how long can you eat them? Every year I make according to your recipe - my other cucumbers no longer recognize! Banks rolled up have been standing for a long time. So now I had to do so for food! I don’t get tired of thanking you for the recipe!
fomca
Olgahow great you are using the recipe.
Probably, you do not need to boil, but when they are ready, I will not tell you, experimentally and determine!
metel_007
Olya, I did this for food, and yesterday I also put the jar, I don't boil it, as I liked the taste, I put it in the refrigerator
mamusi
fomca, will definitely try this year.
fomca
mamusi, try it, write a report!
anavi
fomca, Svetochka, why do you think I have already rolled more than 20 cans this year - the lids swell a few days after seaming? I open them, there all some gases come out, wait for the fermentation to stop, and again roll up new lids with boiled brine. First time like this!

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