Pickled cucumbers in grated cucumbers

Pickled cucumbers in grated cucumbers

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Ingredients
cucumbers for pickling
overripe cucumbers, non-standard
salt
black currant leaves
dill
bay leaf and other spices

Cooking method

• Pickling cucumbers in cucumbers allows you to use overripe and all sorts of crooked and non-standard vegetables. Overripe cucumbers are grated, salt is added at the rate of 1 tbsp. a spoonful of salt with a slide for 1 liter of mashed mass. If the cucumbers for pickling are small, then 1 liter is enough to fill a three-liter jar.
• At the bottom of the jar, put black currant leaves, horseradish, dill, bay leaf, a few cloves of garlic and a slice of hot pepper (you can add allspice peas, cloves and cinnamon), lay a layer of prepared cucumbers, pour cucumber mass, again a layer of cucumbers and again a layer of mass - thus filling the jar completely. Put the leaves of currant, cherry, horseradish on top, add cucumber mass to the neck of the jar and close it with a plastic lid. Store in a cool place.

National cuisine

Russian

Note

I decided to share this recipe for pickling cucumbers. Last year I made 6 pieces of 1.0 and 1.5 liter jars for testing - the cucumbers turned out to be very tasty, and in each jar the taste of cucumbers was different. Each subsequent can tasted better than the previous one. I must say right away that after the lid is closed, open it only for food. Otherwise, the workpiece is already spoiled. I made such a mistake and threw out one can. I read that you can boil the brine in a couple of days and roll up the cans, but I don't like such difficulties, and the cucumbers stood well in the refrigerator.
Grated cucumbers were also used for cooking for salads and pickles, so there is practically no waste production. And the taste of these cucumbers overshadowed the barrel cucumbers and almost all of them were thrown away, as there were just a lot. I won't salt the barrel anymore, but I will use this recipe with pleasure.
I hope that this recipe will take root in you too.
Bon Appetit.

My mother did that, it was delicious.

Thanks for the recipe: rose: I will definitely try your recipe

For the last few years, we have been making cucumbers only according to this recipe. Delicious, crispy, moderately salty. We use the grated mass in pickle, pies, salads. The perfect recipe!
I even rushed to the cellar to take a picture))

I even rushed to the cellar to take a picture))

Is this already a new crop of jars? I still have cucumbers in my baby.

Is this already a new crop of jars? I still have cucumbers in my baby.

Yes, svezhachok)) Girls, fresh pickle will be a bright color, as in the photo. And when they ripen, they will acquire the usual color of pickles! 🔗

We are already leaving ... something like this

: - \ not entirely clear, it turns out that you don't need to boil or sterilize anything? And the covers are just massive?

: - \ not entirely clear, it turns out that you don't need to boil or sterilize anything? And the covers are just massive?

Neither boil nor sterilize, nothing is needed !!! And the lids are just plastic, but pre-steamed. So that is all! Terribly lazy recipe

Yes, just plastic.

How cold and how long can you store? In your cellar?

They stood in my refrigerator, they ate the last can in April-May somewhere.

Light, I'll have to try.

I bookmarked the recipe. I did not know about this method of pickling cucumbers.

Try it - I heard about it myself last year and decided to try it. And she made the right decision - the taste.

Try it - I heard about it myself last year and decided to try it. And she made the right decision - the taste.

Light, will you rub with Berner this year? What kind of insert? I don't have a harvester.

[Stafa]

Stafa, but the non-standard must be cleaned!
Today I had to buy cucumbers for pickling, I probably can't wait for my own! Today I have collected a different illiquid product, just for this recipe! There are overripe kegs with thick skin.

Light, will you rub with Berner this year? What kind of insert? I don't have a harvester.

That year I grated on a simple sovets grater - quickly grated. And I don't know about this yet, but I'll probably start with a 3.5mm burner. And there I will look.

That year I grated on a simple sovets grater - quickly grated. And I don't know about this yet, but I'll probably start with a 3.5mm burner. And there I will look.

They, as with ordinary salting, must first be kept warm for several days in order for lactic acid fermentation to begin? And only then in the refrigerator?

I immediately put it in the refrigerator, and there they were already salting and fermenting.

I salted 3 2-liter cans, now I took them outside. I'll move it to the basement tomorrow. Half of the cucumbers were peeled, and those that were green were not peeled. Grated Pizza Greater. Very fast and convenient!
Now all that remains is to try!

The light was either missed, or it was not about it. When you rub cucumbers, probably a lot of juice comes out, of course, leave it?

The light was either missed, or it was not about it. When you rub cucumbers, probably a lot of juice comes out, of course, leave it?

I am not Sveta, but I will answer. Together with the juice in the cucumbers! This will be the same solution in which whole cucumbers are salted. And the meaning of the cake? I take a bowl, it was determined empirically that its volume is enough for 1 bottle. Rub cucumbers with a blender. I fill the bowl + salt. And I begin to shift. I pour the juice at the end.

Leave everything, this is the pickle.

Smack-smack, girls! I got it.

When you rub cucumbers, probably a lot of juice comes out, of course, leave it?

And I have some wrong cucumbers! Not enough juice!
Thrla illiquid is even more than the norm. I have 3pcs of 2L cans is 6 liters. Grated more than 2L and layered well. I thought they would give more juice later ... but no ... now I went down to the basement, looked, and they stand half a can. She jabbed well, turned it over - they don't give more juice and what should I do now? Of course I can open cans and add masses, but I'm afraid! You wrote that it is not advisable to open! What to do or let them stand like that?
Here ... I was not even too lazy and dragged from the basement and took a picture. Apparently one hundred liquid for half a bottle!

I topped up the brine during the fermentation period, where the liquid left, topped up to the top. So there is nothing wrong with that. You should not open already settled cucumbers - opened - you have to eat.

[Sveta]

Svetaso can I open the lids now? I have them boiling water sucked?And I have cucumbers for 2 days ... is the fermentation process not over yet?

Of course, open up and add a splash of brine to the top. I refilled somewhere for 2-4 days. And I changed the lid somewhere in more than a month - I generally closed that stretching silicone jar first. I had to start eating with it, but I just changed the lids, such as not a solid lid.

A little trick in packing from my mother: carefully, in each hole, in each crack, stuff grated cucumbers with your fingers, as if ramming. It turns out perfect, no need to open it. We had the maximum that was, it could drop by 1/4 of the liquid and then they did not open it, the cucumbers were salted well.

Nelya, mom looked at your jar and says that you put the mass very weakly. And it looks like the cucumbers are in a chaotic order. We lay them out in rows, horizontally.

[Mavka]

Mavka Lilia, thank you for these additions. Last year I salted this way for the first time and still do not know all the subtleties.

[Lily]

Lily, I always put 1 row of cucumbers vertically, in a row, and on them I already horizontally lay cucumbers! And these were still not quite small ...which I could buy that day, and did not fit well in a 2 liter jar. I’ll wait for my cucumbers, so I’ll pick up gherkins!
Yes, the girls, most likely, have done it badly!
Thanks for the advice! I went to open and push!

[Lily]

Lily, I always put 1 row of cucumbers vertically, in a row, and on them I already horizontally lay cucumbers! And these were still not quite small ... which I could buy that day, and did not fit well in a 2-liter jar. I’ll wait for my cucumbers, so I’ll pick up gherkins!
Yes, the girls, most likely, have done it badly!
Thanks for the advice! I went to open and push!

Tutochki need to deviate from their principles ... Horizontal current is the best salting. I don't know this chemistry or magic, but we have been doing this for several years. The neighbor, too, out of habit, first put cucumbers, and then began to lay down, and is 100% satisfied with the result.

True? I didn't knew thought about it! I will consider for the future ...

Oto pant with your foot, tiki is lying.
We made big cucumbers in chunks. Of course, the result is not the same, there is no crunchiness as in whole, but this did not affect the taste.

Oto pant with your foot, tiki is lying.

got it ...! will be done! lie down and push

Light, don't you need sugar at all? Do the cucumbers turn out to be lightly salted to taste? I don't know where to store it ... There is no place at all in the refrigerator (small), and in the underground it is not so cold.
Anyway, tomorrow I'll play a couple of cans, let's try. Thanks for the recipe and the tip.

and another question, but how to measure the "displacement" of entogo juice-pulp rubbed, to pour salt exactly?

I rub cucumbers into a ladle - and look at the volume on it. The recipe is written in full, as I did, and the sacher is not there for sure. And to taste - only the first jar looked like lightly salted, then the next one, when opened, was tastier than the previous one, and each jar had its own taste.

I stuffed two three-liter cans. The husband worked as a "combine" - rubbed on a grater. Therefore, I saved my fingers and palms (I usually erase everything with a grater when I have to rub a lot), I will do without a plaster ...

Question. When can a sample be taken? How much "aging" do these cucumbers require?

Question. When can a sample be taken? How much "aging" do these cucumbers require?

Depart tagda when biting hotce)))

When the color changes, then we are ready.

Depart tagda when bite hotce)))

Thanks, understood! Boom wait.

HELP! )))
Tell me, will they normally stand under the screw caps ??? get it right ???
And then the liter and two-liter jars under nylon are over, but there are no cucumbers ...
and 3-liter cans are a lot for us ... we'll throw out half ((

HELP! )))
Tell me, will they normally stand under the screw caps ??? get it right ???
And then the liter and two-liter jars under nylon are over, but there are no cucumbers ...
and 3-liter cans are a lot for us ... we'll throw out half ((

Tanya, you can try, I think they will stand. Or you can make a different recipe in such jars) Not at all worse))

Mavka, I like cucumbers, cucumbers like barrels ..
I'll go look for curling ones, maybe I'll pick up something
Thank you

Svetlana, Stafa! Thanks for the recipe - not very difficult to make!
And now the question is, my cucumbers have been in the refrigerator for a week, and the color has not changed. This is normal? When does their color change? Is that how it should be?

Yes, the color does not change for a long time. I have 8 cans - and only 2 changed a little color, those that I did a month ago somewhere ...

Yes, the color does not change for a long time. I have 8 cans - and only 2 changed a little color, those that I did a month ago somewhere ...

Ah, well then I'm calm)
Sveta, thanks for the quick reply)))

Opening my mouth, I heard this recipe from a good housewife. Today I did. Ogurtsov leaves a lot - I did not expect it, I got one 3-liter jar, it took 1.5 liters of cucumber mixture. We are waiting for the test.

Of course, you can't get enough of purchased cucumbers, but it's pretty good to dispose of your harvest in this way. I have a few cucumbers of my own this year, but I still closed 8 cans of 1 liter and 1.5 liters each. Maybe a couple more cans and pick up cucumbers while they are still there.

Ladies, can you tell me where else to adapt the stale cucumbers? We had rains, I was too lazy to pick cucumbers, and now something has picked up decently. Now I made 3 liters and one poltorashka according to this recipe (even with cut ones), but there are still large ones. Where to put them? It's a pity to throw it away, otherwise we won't eat it.

[Svetik]

Svetik , opened and tasted yours Already my cucumbers, I was very worried about sho without cucumbers (there was very little juice, then I got enough), but everything worked out and it turned out very tasty! Thank you very much for the recipe!
I love those sour, spicy and crunchy! My mother uses cold salt, but keeps it underground, she lives in the village. And I really love the village salad with these cucumbers.