Naturally fermented cucumbers (without vinegar) for curling

I just never pickled cucumbers, only mar

As a bloom will appear on them, and the cucumbers will become dark green. Girls do not plow the Internet at all, it's hard to answer! The fermentation process can take place faster due to the heat, in 5 days.

Gulsine, I didn’t pickle cucumbers in a saucepan, only in a jar, but I think it is possible in a saucepan. If I have a lot of cucumbers, I make them in 3-4, 3 liter jars. Jars in which cucumbers are salted do not need to be sterilized.

Mom usually salt three-liter cans of 8-10pcs. I also wanted to try your version.

At this time, we sterilize the jars and lids. Put cucumbers in jars and fill with boiling brine, let stand for 20 minutes, drain, boil again, fill and roll up.

Just when such a volume so as not to bother with laying out and laying, you thought that it would be easier to bring it to fermentation in a huge saucepan?

Are you sterilizing only those jars in which you roll up?

I put it in a saucepan, well, there was no jar and it was also so cold here, in a week they were not ready.

[Lucilia]

Lucilia, Ludmila, Thank you!!!

Sterilize only those jars in which you roll up

Of course. Banks in which cucumbers ferment, I don't even wash them, I take them off the fence and go

I have a lot of large cucumbers, but if you cut them into three parts, after pickling or before pickling and then roll them up? Or, probably, they will be very salty

I will answer this question myself. I cut large cucumbers before salting. And then everything is according to the recipe. These and other 4 days also fermented. The heat is here. Closed with nylon thick lids. Now they have been standing in the refrigerator for 4 days. It's okay for now. One jar of sliced ​​cucumbers has already been sentenced. Yes, the taste of real barrel cucumbers. I never thought that you could make barrel cucumbers in a jar. However
Lyudmila thanks for the recipe: rose: Today I put another batch

Lyudmila thanks for the recipe

To your health, Natasha!

Closed with nylon thick lids. Now they have been standing in the refrigerator for 4 days. It's okay for now. One jar of sliced ​​cucumbers has already been sentenced. Yes, the taste of real cask cucumbers. Never

Natasha, if they stand for a long time under the "kapronka" in the refrigerator, they will become soft, you take it in your hands and fall apart under your fingers. All the same, these cucumbers are good to roll under the lid. But there, as anyone wants!

[Ludmila]

Ludmila, it turned out today according to your recipe 7 3 l. cans. We collect a bucket every other day)))

All. We cover with gauze (so that there is air access necessary for fermentation and so that cockroaches do not fly in) and put in the shade for fermentation.

The question is now like that)))) We don't have a residential first floor, it's cool there. Are we thinking of leaving it there or taking it outside?

[Gulsine]

We don't have a residential ground floor, it's cool there. Thinking to leave it there or take it outside

You can leave it there too, but you need to remember that during fermentation the brine can "run away" and then the house will not smell comme il faut, but on the street it is not critical! Gulsine, glad that you are interested in my recipe. Bon Appetit!

I already pickled the cucumbers, but I decided to try your recipe too, it was too deliciously written, I put two cans of one and a half!

And yesterday I rolled another batch. My family really liked it. The husband says: these are straight barrel-barrel ones. And the smell when they ferment on the table is pleasant. As if grandmother's in the village

So I was tempted!

To your health, girls. If only they knew .... how pleased I am!

[Ludmila]

Ludmila, LuciliaThanks a lot for the recipe. I have already prepared a whole batch !!!!

[Yulia]

Yulia, liked? And today I put on another batch of fermentation

[Natalia]

Natalia, really liked it !!! It is especially wonderful that the method is clean and step-by-step, and after returning from the dacha at midnight, it is not necessary to preserve it, and then crawl to work like a zombie in the morning !!!!

[Yulia]

Yulia, yeah, really simple. And now they don't eat my fresh cucumbers, but these are straight with pleasure

Here are the girls and I about that! A very easy recipe. I myself am a slightly forced lazy person, it is difficult to find time for full-fledged twists between work, but here I did everything once, twice, and there was time for my family.

Lyudochka, I have a "thank you" from my sister who loves to "pluck out your eyes", she did it and was already taking it to work, bragging about it! She said, like real barrels. Pleased!

I rolled up the jar according to your recipe, 10 days have passed the brine has settled and there is a white bloom on the cucumbers - is this normal or not?

I will try your cucumbers in season too, Lyudochka! I also do natural fermentation, but I have such a brine right away to just boil and roll up. You have a very interesting option !!!

[supermam]

supermam, it should be so! It is necessary to write, suddenly someone will come in handy!
We opened the second jar on NG Olivier and so it crunched. Very good cucumbers. Now I will always do this. Only in the brine of water I added half of the required amount. We love cucumbers: "pluck out your eye". Perfectly stood in the hallway on the shelf !!! thank you, Luda!

[Ludmila]

Ludmila, here I am with the report. Thanks to your recipe, we still eat "barrel" cucumbers. I chopped the large cucumbers, and salted the small ones. Now we eat small whole cucumbers. They are stored perfectly. The taste is real barrel. Now the vigorous cucumbers are (y) Thanks again for the simple and tasty recipe

To your health, Natasha!

[Lucilia]

Lucilia, came to say thank you for the cucumbers! Closed last year with your prescription. All the jars stood perfectly in the closet on the balcony for a year (even in the heat) I used to close similar ones, but the lids swelled up in the heat, I had to keep the jars in an additional refrigerator until late autumn. The secret is in the concentrated brine and the absence of greens; it can be seen that it ferments in jars. Cucumbers are delicious as side ones.
Today I put the cucumbers to salt.

came to say thank you for the cucumbers!

Helen, to your health! I am very pleased!

Girls, tell me, urgently, if possible.

If I leave them wandering not for 7 days, but for 9 days what will happen? I can’t stand it for a week - I’m leaving, but I’m sorry to spoil my cucumbers. I am a complete layman in conservation, my mother-in-law has always been twisting, but now after the operation, she cannot

[Tatyana]

Tatyana, it must be looked at, always in different ways. I had it ready after 5 days. Heat

, in short, nothing will work, and we have a fever

Yes, no, you can put them in the refrigerator, or better in the cellar. And, of course, look at the weather, they can be ready in three days. I, nevertheless, usually put them in a place where there is never the sun and is rather humid and cool, so they play for a long time.

Does sliced ​​cucumber taste different from ordinary cucumbers? We usually have a lot of large cucumbers, can we make them in the same jar with medium-sized cucumbers?

Oooh, I almost salt cucumbers the same way!
This, in my opinion, is the most non-explosive way!
Because we close the already fermented cucumbers.
They stand in a hot apartment as cute!
Only I can stand them for 3 days, it seems to me that they just have time to ferment?
A whitish bloom is not scary, this pickle settles, then you just need to rinse the cucumbers and that's it.
Will have to try with sugar, never added.

I also read the option with changing the brine, the first one is poured, the cucumbers are washed, new spices are added and they are poured with new water.

As for me, the taste is still different. Large sliced ​​cucumbers (albeit large ones) take on excess liquid, since the integrity of the peel is broken by slicing, they become watery, which affects the taste. I do not want to say that cucumbers are not tasty - but, the taste is different from small whole cucumbers.

This is for my taste

But as for me, small cucumbers differ from large ones in taste, even if they are not cut.

become watery, which affects the taste.

I totally agree! If I cut substandard cucumbers, then, of course, I cover them separately, this is for all kinds of salads, pickles, etc.

Added Saturday 30 Jul 2016 10:33 AM

Does sliced ​​cucumber taste different from ordinary cucumbers? We usually have a lot of large cucumbers, can we make them in the same jar with medium-sized cucumbers?

Zhenya, you can, but already a finished product. Soak in different jars, and, after the leaven, roll it up into a single one, because cucumbers are of different sizes and will ferment in different ways in time.

[Lucilia]

Lucilia, this year I rolled all the cucumbers in such a way) tasty and sour, what you need under

Thank you, Innushka. Nice.

Lyudmila, tell me, please - can I put the cucumbers in liter jars after salting? Or 0.8? Or do they need volume?

An interesting recipe, today I'll pickle it! And then you need to sterilize the jars of cucumbers?

[Luna Nord]

Luna Nord, Lyudmila, what do you think, but when the brine is boiling, it is impossible to add any herbs to it for the scent of any herbs? I (for example) love canned cucumbers with lovage. And pour, as in the recipe, without everything. Or ruin the taste of the cucumbers? Who thinks what, huh?

Quote: Elenka on 25 July 2015, 21:42
... dill with fresh green umbrellas with part of the stem.
And I only have dried ones, there is no green. So it won't fit?

Dried dill umbrellas are no less fragrant, and less prone to "undermining" rolled up conservation.
In our village, there are still no withered / withered umbrellas, they also put green ones. But, when the umbrellas begin to dry-dry, then for seaming, preference is given to them, and not to green ones ... With them, conservation is more reliable ...

Tell me, do you need boiled water, or can you just filter it from the tap?
Last year I salted only one can for a sample - I liked it very much. Now 10 kg of cucumbers have occupied all the containers))



In general, I did not boil it, I filled it with filtered one. 7 cans of 3 liters came out of 10 kg. Then I will decompose it into liter ones.

Raise Temko)
Salted for two years according to this recipe. The first one is super successful. Moreover, for my taste, the cucumbers were not "vigorous" (I don't like store-bought barrels), but were just right. For a long time I tormented everyone on the forum - how to make cucumbers in winter no more salty than salted ones? For me it turned out to be this recipe)
In the last year or so, a failure befell - all the cucumbers were like rags at best, at worst - porridge. But it was either a year, or salt (although it changed it), or my neo-cucumber karma)) I tried different recipes, different cucumbers - everything was zero.
Salting my cucumbers this year. I returned again to this recipe. I hope they won't let you down)