TATbRHA
Well, listen to the cucumber saga further ... I'm tired of messing around with cans, but cucumbers are twig and twig: friends and chickens process them much slower ... I took a 10-liter bottle, washed (did not sterilize), put all sorts of herbs and spices there , which I usually put, then pushed a tightly stand of cucumbers (more precisely, lying down, because for this manipulation the balloon had to be put on its side), boiled 3 liters of filtered water, dissolved a 200-gram glass of coarse salt in it, cooled and filled the balloon over hangers. On top, I poured half of the same glass of dry mustard directly onto the brine. I covered it with a regular plastic lid. And she left in the same place where she did, in the veranda, since it is heavy, and the mush has long been absent from the sea. And they stand like this for more than two weeks ... At first, it froze a little, the brine became cloudy, the cucumbers were watered. Ate some - delicious. And even a little on top I add new ones instead of the eaten ones. It turned out to be ordinary barrel pickles, only sharper and crisp.
fomca
Tatyan, it seems to me that you have a very successful way. And today I got mine from the basement to Olivier ... MMMMM !!!!!
natalie Ukraine
Hello girls! I also want to insert my 5 kopecks. I make such cucumbers under a nylon lid that needs to be heated, for a 3 liter jar a box of 100 gram glass of salt 2 tablespoons of dry mustard and 1 tablespoon of vodka pour cold water from the tap, close the nylon lid and into the basement. The cucumbers are strong crunchy and are excellent. My mother's basement in the apartment is warm, but the cucumbers have never failed.
TATbRHA
Well, I want "Olivier" ...
TATbRHA
natalie Ukraine
on a 3 liter jar a box of 100 gram glass of salt 2 tablespoons of dry mustard and 1 tablespoon of vodka

I think that 2 tablespoons of dry mustard in a 3-liter can is very, very much. There will be some spicy cucumbers ... My friend put one spoon on the can (albeit without vodka), and that turned out to be too ...
natalie Ukraine
no, they don’t turn out that way, take your eyes out, and I put the tablespoons without a slide, and I also add a piece of dry red bitter pepper to the cucumbers and it’s okay, even my husband crunches with pleasure, although he doesn’t like spicy.
Altusya
I opened a jar of Lukhovitsky cucumbers yesterday. I did it according to the TATbRHA recipe, from the second page.
Only I did not under the nylon lid, but as soon as I did everything, I screwed them up with screw caps. They stood for a couple of days, and then I put them in the refrigerator.

The cucumbers are crispy, spicy, and taste like pickled cucumbers.
In general, I added it to the pizza and so did it.
Thanks to Tanya and Sveta. After all, from these two recipes mine was born.
Py. Sy. The light is next for your tomatoes
fomca
Altusya , the fact that you liked the cucumbers is good! But next time - promise to make two jars strictly according to my recipe !!!! ... and let's go there ... try the tomatoes - we have already started to use them!
Altusya
Svetik don't be offended, it's just that it's faster and easier for me, that's what I do. I did it right away and removed it.

And tomatoes a little bit pozheeeee .. In our country, in principle, no one eats. So happy if. Right now, we'll finish the rest and open it.
Crochet
Girlswho closed the cucumbers according to our Sveta's recipe-fomochki, tell me, you don't need to sterilize the banks?
yara
Quote: Krosh

Girlswho closed the cucumbers according to our Sveta's recipe-fomochki, tell me, you don't need to sterilize the banks?
There is no need.
Crochet
bright, thank you dear, then I ran to put the cucumbers in the banks !!!
fomca
I saw and saw, no need to sterilize, everything is simple and fast.
Crochet
Fomochka ...

_Milana_
Fomca, please tell me, is it necessary to use mustard powder in your recipe? Or can you put mustard in beans? Will it affect the taste and quality of the cucumbers?
fomca
_Milana_will certainly affect! Only mustard powder!
fomca
Quote: Krosh

Fomochka ...
Tiny! Did you do the cucumbers?
Ira.Ra
Tell me, do you need to cover the cans after twisting with something warm?
fomca
Irina, no, I do not cover or turn over neither the first time nor the second after pouring.
Irishk @
My favorite cucumbers, only they ferment for 2 days and goritsa 1 spoon, and then the brine is drained, boiled and rolled. I really love it, crispy, tasty and just crunch and cut into a salad, the very thing, and with vodka ...
fomca
Irina, and I have two days of fermentation, only 2 tablespoons of mustard! I also love them, I have been doing them for a long time and are always among the favorites!
Ira.Ra
Svetlana, and I wrapped
Irishk @
I wrap it up too, everything is fine, don't worry Ira
Ira.Ra
] Irishk @ [/ b], thanks, I will not worry: girl_pardon: done for the first time
Gaby
Svetochka, tell me dear, does the mustard add spice? I want to add some more hot pepper, okay? Although I can not add, if they are spicy and self-sufficient ...
fomca
Vika, yes, it adds! I have been doing them for a long time and I don't have any thoughts to add something else.
Gaby
Ok, Svetochka, I'll do it without pepper.
Gaby
Sveta, the first one went, or rather the first can was rolled up yesterday. I thought I had to sign everything, but recently it dawned on me what and why to sign - mustard lying in a thin layer on cucumbers is the best signature. Yesterday I ate two tiny cucumbers for testing - delicious, crunchy. Thanks for the recipe!
Husky
Svetik, tell me, but ferment cucumbers for exactly two days? Or less? What sign says that it's time to roll up everything.
fomca
Ludmila, I certainly don't time it, but I add mustard, one might say, when it is convenient for me. Plus or minus a couple of hours to boil the brine not late in the evening, the nuclear smell is painful. And the cucumbers should completely change color and a head of foam appears on top of the jar.
fomca
Vika, yeah, don't mix them up!
Svetta
Svetik, where should they be stored? I only have an apartment, no basement. Will they stand?
fomca
svettaLight, when we lived with my parents, I kept it in the apartment on the mezzanine.
And about three years ago there were not enough of their own cucumbers and my husband bought two buckets. So all the jars with these cucumbers were swollen. And their cucumbers stood with the same salt and the same mustard.
Svetta
Sveta, I will make a couple of such cans liscibly! Our cucumbers this year are expensive shoto, now I took 6 hryvnyas, and those in the pimples are small, selected handsome men for 9-10 hryvnias. I will make my own Garden today, I highly recommend it!
fomca
My mom makes the garden. And in my family I need all the vegetables separately! And no salads!
Svetta
Quote: fomca

My mom makes the garden. And in my family I need all vegetables separately! And no salads!
... severely ...
Gaby
Svetik, and today I took a sample, crunched with pleasure pickles. Thanks for the recipe dear.
fomca
Vika, I am very glad that it turned out to crunch !!!! Did the cucumbers live up to expectations ?!
Gaby
Svetochka, expectations were met, the cucumbers turned out to be delicious. I've already wanted to open the jar for a week, but today I decided. Cucumbers are good, you will have to make vinigret.
fomca
Quote: Gabi

Svetochka, expectations were met, the cucumbers turned out to be delicious. I've already wanted to open the jar for a week, but today I decided. Cucumbers are good, you will have to make vinigret.
Vic, and to the vinaigrette, be sure to just Belyashi GOST (as in a kiosk).
This is the only way for me and everything is flying in !!!!!
kil
fomca, I did it too.
kil
Quote: TATbRHA
For many years I have been using the recipe much easier. And she taught her friends. So several people tried it out. Cucumbers appear in the garden every day, it's a nightmare to start pickling in such a heat near the open-hearth ... Yes, any one is suitable for this recipe, since several varieties grow in the garden.
Sterilize the jar in any convenient way, wash the cucumbers and spices, put in a jar, pour 100 g of salt and 1 teaspoon with a slide of dry mustard into a 3-liter jar, pour cold water, close a nylon lid (the one that is supposedly for canning, thick such), talk it over. All!! They stand at any temperature until new and even longer. Crunchy, smell, vigorous, spicy. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=174715.0
That's how I did it.
Svetta
kil, and you measured salt with scales or what?
Nice way, I'll try next year.
kil
svetta, yes with scales, and then by eye, but now I don’t remember how many spoons it turned out, I made 6 cans at once (At 3 I also added a glass of vodka, though I don’t know which ones). Covered with hot plastic lids. Almost all the jars did not leak, although a couple of drips are visible on the glass, but quite a bit. All banks are bright and beautiful in the basement. Have eaten only 1 so far.
Olka I
fomca, you also pickle / pickle delicious cucumbers :-) Marya-artisan you are ours !!!! you need to try this recipe :-)
fomca
Olka I, so I plant my own garden, and then I salt and marinate everything)))
Try it!
Svetta
Svetik, last year I made 1 jar for trial, and this year I live in the country and collected cucumbers immediately in jars, in jars and their mustard, mustard!
Gaby
And I have two cans left from last year, but this year I decided to do without mustard, as my mother did, in general it tastes like mustard, only without it, similar. So, I'm so rich and ready for the winter, in terms of cucumbers. I was on vacation in the village, pickled my brother, and salted myself, salted.
Anna1957
Quote: fomca

Olka I, so I plant my own garden, and then I salt and marinate everything)))
Try it!
Light, is it enough to pour boiling brine ONE time? Even I have some memories that I need to drain and boil the brine again - apparently, so that the cucumbers are warmed up properly before rolling the can.
fomca
Anna, I always do it according to the recipe - I fill it twice.

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