Naturally fermented cucumbers (without vinegar) for curling

[Elenka]

Elenka, Elena, do it for trial, you will like it. Tomorrow Lyudochka will answer, she said they are wonderful in a city apartment.

Our summer and the beginning of autumn are quite hot, the pantry is on my balcony, it's warm there for pickled cucumbers. No more jars "protest".

[Elenka]

Elenka, I salted a three-liter bucket. My friend uses this method to store pickled mushrooms in the closet at home, boil the brine and throw away the herbs. I don’t really like her: girl_red: I believed it, but again I came across a similar recipe and thought. I want to close in liter cans and see how they stand.

[Oksana]

Oksana, thank you ... just agree that it should have been written in the recipe so that the "tankers" would not have any questions)))))))))))))))

Well, I’m guilty, sho’s husband in Maine is a tankman ?! Looks like it was transmitted to me ...

Girls, excuse me, what do you need to write in the recipe? that the grass needs to be pulled out? It says: Drain the brine. It just means draining and diluting with water. All! No herb, no spices, no everything. They explained this recipe to me on the fingers on the bus. I wanted to add to the recipe, but while writing, the time has expired. Sorry ...
Elenka. my cucumbers are just in the apartment, I have an ordinary city treshka, they just stand in the pantry, in the kitchen in the tables, etc. No, they don’t blow up and wander, I think because we boiled the pickle

[Lucilia]

Lucilia, and according to this recipe, can halves of long cucumbers like Zozuli be salted? Will they not be soft as a result?

[Lucilia]

Lucilia, Thank you.
Cucumbers are fermented for now. I will do everything according to the recipe. I'll see ... I'll compare.
In all recipes, cucumbers are prepared for storage in the same way. (The brine is boiled, it is poured twice ...) Most likely it's all about the lack of greenery.

Lack of greenery, the presence of greenery has nothing to do with it! If you boil 2 times, they will not explode. Usually, one boil is enough even with herbs (checked personally).
I just want to tell you about one recipe that I met a couple of years ago on the Internet and personally tested it: salting is done in the same way as described in Lucilia's recipe (that is, with an increased amount of salt), and then the brine is drained into the sewer, and the jar with cucumbers and greens are washed a couple of times with ordinary tap water to remove lactic acid sediment. After that, the jar is poured with ordinary cold tap water to the very top and air bubbles are allowed to come out, and the water is topped up if necessary. Close with a lid (there should be enough water so that it flows through the top of the can when the lid is closed) and rolled up. THE TIP IS THAT THERE IS NO FREE SPACE AND AIR IN THE BANK!
I, as a great skeptic, snorted after reading such a recipe, but the experimental chemist won and I made 4 three-liter jars for testing. Imagine my surprise when none of the cans not only exploded, but did not even grow cloudy! The excess salt from the cucumbers was released into the water and the taste and salinity turned out to be classic barrel cucumbers. I even left one jar to stand for more than a year, and it also served well and was successfully eaten.
Here's a cool recipe and experiment. All you need is a washbasin, a tap with water and care when filling a jar with water!

Lucilia, sorry for a lot of sloffs, but we need to share experiments somewhere. And I can't draw up recipes - I always have everything "by eye".

but we need to share experiments somewhere

Thank you, this is a very good experiment, I will try to do so too. Maybe girls boys will also want to make the recipe easier!

[Lyudmila,]

Lyudmila, thanks for the recipe. It is interesting to try such a new option for me.
I have been salting cucumbers for many years, but I close them with simple nylon caps. I did it according to the recipe described by filirina just above, I also liked it.

and according to this recipe, halves of long Zozuli cucumbers can be salted

Lily, you can salt all the cucumbers intended for conservation (usually this information is indicated on a packet of seeds) SALAD CUCUMBERS CANNOT BE SALTED! They become soft. I don’t know what ZOZULA is, I don’t use this variety. Maybe girls who knows?

Found here:

Zozulya cucumbers are suitable for making salads and for pickling for a short storage period.

So I don’t salt it - because I don’t know what you’ll buy on the market, cucumbers didn’t appear at the dacha (mom said)

So I don’t salt - because I don’t know what you’ll buy on the market, cucumbers didn’t appear at the dacha (mom said

Lena, somehow they say they are identified by pimples, black dots, white on them?

Zozulya can be lightly salted, but salt is not recommended. I don't put her on this, so as not to get confused later.

[filirina]

filirina,, An interesting method, but I have only one bank for now, if I still have it, I'll try. And storage is also in the room? Seaming caps? Or is it possible to use metal screws? The mother-in-law rolls everything so that it flows through the top.

[Lucilia]

Lucilia,
Lyud, I'm afraid that I will definitely buy the wrong one)))

somehow they say they are identified by pimples, black dots

It seems like black dots on the bumps should be, and white salad ...
I don't sow zozulya, but I usually sow seven varieties ... there are white pimples and black ones ... there are also varieties of universal use ... but according to my feelings, they then have different crunchiness from the jar ... although I always soak in cold water

Found here:

Quote
Zozulya cucumbers are suitable for making salads and for pickling for a short storage period.

Lena, thanks for the information. It is a pity that Zozulya is not for canning. I planted it this year, but it turned out to be fruitful, we don't eat it up in salads. So, I will slightly salt it, and for this recipe I will take small cucumbers.

And for the first time, on the recommendation of the seller, I sowed SARATSIN, I really liked it, pretty, sweet, not prickly and pimply at the same time, fruitful!

And I sowed SARATSIN for the first time on the recommendation of the seller,

need to remember.

SARATSIN, I really liked it, pretty, sweet, not prickly and pimply at the same time, fruitful!

Exactly, you have to remember ... I choose with bunched ovaries .. I choose this for about seven years, probably, but for the first time this year I saw a bunch of ovaries ...
is the Saracen simple ?. maybe the label has remained, what is interesting there?

I choose with bundle ovaries .. I choose this for about seven years, probably, but I saw a bundle of ovaries for the first time this year ...

AlenKa, for bundle ovaries, such cucumbers need to be watered every day and fed with mineral water 2 times a week. Then the plants pull out all the established ovaries.

And I have already met good reviews about the Saracens. But we have not yet seen the seeds of this cucumber.

is the Saracen simple ?. maybe the label remained, what they write there is interesting

ALENA, I'll try to look for the package today, I usually don't throw them away. It cost about 80 rubles, not cheap, but not expensive either. But the second grade (I do not remember the name) did not impress me, although the cucumbers are also nothing, but all are "woolen", until you collect .... you disappear ....

ilirina,, an interesting method, but I have only one can for now, if I still have it, I'll try. And storage is also in the room? Seaming caps? Or is it possible to use metal screws? The mother-in-law rolls everything so that it flows through the top.

I have ordinary seaming lids (I sterilize them myself for no reason). Yes, they stand in a room under the bed (I live in a high-rise building without a basement).

THE TIP IS THAT THERE IS NO FREE SPACE AND AIR IN THE BANK!

Irina, I think the cucumbers should be left unrolled for a while, because the cucumbers will obviously absorb water and subsequently an airlock will form? When I roll up the same tomatoes, I always pour boiling water so that it pours over the neck, but when you open the can, you see that it is not full.

Irin, tell us the recipe in more detail, interesting!

Well, the cucumbers need to stand a little min. 10-15 to release air bubbles. You can even shake the jar slightly for this purpose.
And tomatoes and canning with boiling water are different. Physics must be remembered there. The water decreases not because it is absorbed, but because it cools down. Hot water has a larger volume than cold water.

As for more details: now I will scan the recipe printed then and insert it.



Well, the font is too small, but there is nothing to enlarge it, and I don't remember the source.

In general, if it is completely unreadable and necessary, I will retype it in manual mode.

In general, if it is completely unreadable and necessary, then I will retype it in manual mode

Irinka, reprint, I think it will be interesting not only for me!

Recipe: Put dill, horseradish, garlic, pepper, currants, etc. in glass jars on the bottom, well washed cucumbers (do not cut the ends). Dissolve salt in a proportion of 100 g in water. salt in 1 liter of water. Pour cucumbers with this solution, optionally pour 1 tsp on top. dry mustard. Cover the jars and place them in a container so that the brine does not run off onto the table. We leave in the room for 4-5 days. When the fermentation process comes to an end (the cloudy solution begins to lighten a little) and a lactic acid precipitate has formed on the cucumbers, we begin to prepare the jars for seaming.
We take the jar, cover the neck with our hand and drain the brine (into the sewer!). Pour the jar with clean water and shake it to wash off all the sediment. We do this several times until the white precipitate is completely washed out. Then fill the jar with cold water to the very top of the jar with a slide. We check that there are no air bubbles left in the jar, shake the jar and add water, if necessary, "with a slide." Place the seaming lid on top. Water from under it should flow. We roll up. (I didn't do it with twist-off lids, I don't know if they will) Leave the jar under control for a few days. If turbidity appears or the lid begins to blow, then just re-fill and re-roll the jar (it means there is air and the fermentation process has gone on). Cucumbers are in the apartment, and excess salt leaves them in the water.

Irina, thank you!

You're welcome! Glad if someone comes in handy!

although the cucumbers are also nothing, but all "woolen", until you collect .... you disappear ....

And I thought - I'm the only one. I pick cucumbers in gloves - long rubber gloves, in clothes - completely, in boots or sneakers,
and then everyone itches - both hands and feet - for two days.

Girls, and I have questions about the recipe, whether it is necessary to sterilize the jar in which we salt and the second question we have now is the heat at forty degrees and in the apartment around 30 degrees, if the split does not work. In this heat, will cucumbers turn sour or do you still need to shove them into the refrigerator? And if not in the refrigerator, then with such heat, how long will the first stage last - also 7 days or less?

Our fever is now over 30. Cucumbers were fermenting on the glassed-in balcony. (you still need warmth for fermentation). I fermented for 6 days, a white bloom began to settle on the cucumbers, the brine brightened. So you can preserve them. You need to focus on the readiness of the cucumbers. True, a film of white mold formed on the surface, I still carefully removed it.
The cucumbers turned out to be good, salty, washed, put in jars, diluted the brine. In general, I did everything according to the recipe.
There is nothing to sterilize the jar for, cucumbers are also not sterile. The can is sterilized when pouring hot brine.

[Elenka]

Elenka, Elena, thanks a lot for the quick response. And then I sit and wait, I think, if now someone answers, I will do it right into the night, and if not, then I will transfer it to the morning. Well, that's it - I ran to do ...So the end of the first stage should be visually determined? And when you can eat them?

And fresh dill or the one with dry sticks?

You can eat right now. The cucumbers are salted, it remains only to sterilize by pouring and preserve.
I would go to sleep .... The morning is wiser than the evening.

Julia, will you sterilize or just salt?

Well, actually, I was going to prepare it for the winter, I just want to take a sample. That's why I asked. It's just that I have never made such cucumbers, only pickled for seaming.

I would go to sleep .... The morning is wiser than the evening.

I am an owl, my day is just beginning ...

And fresh dill or the one with dry sticks?

How can I say ... dill with fresh green umbrellas with a part of the stem.
I just didn’t understand, I thought it’s already salting with you.
You can soak the cucumbers in cold water, but you need to deal with them early in the morning then. You cannot keep in water for a long time.
Soaking the cucumbers makes them crisper.

... 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?

You can use it, but I wouldn't. I would buy fresh.
If you are satisfied with its quality, try ...

Thank you, Elena !!!!

Julia, good luck!

Better late than never to answer. Julia, read the recipe carefully, it says: We sterilize the jars and lids, in any case I do this to avoid any trouble. You need to drain the cucumbers when they acquire a characteristic, salted color, this can be seen through the jar. I keep these canned food just in the apartment, they are hermetically packed. And we also have a fever .... Mom, do not cry!

[Ludmila]

Ludmila, Can you first salt it in a three-liter jar, and after salting put it in small jars and twist it? And yet, I have a lot of large cucumbers, and if you cut them into three parts, after pickling or before pickling: girl-th: and then roll them up? Or, probably, they will be very salty

[Ludmila]

Ludmila, Thank you!!! I already saw my mistake.

You need to drain the cucumbers when they acquire a characteristic, salted color, this can be seen through the jar.

And this is at least approximately? I just never salted cucumbers, I only pickled them with vinegar

[Ludmila]

Ludmila, must you put cucumbers in a 3-liter jar? or for the first time it is possible in a large pan, and only then in jars?