Annually hostesses do preparations for the winter. Cucumbers are what is obligatory among preserved foods. But it is possible not only to preserve cucumbers for the winter, but also to make sour. Such preparation of fruits differs in the fact that in it vinegar isn't put, and it is very important for many.
What is necessary for ferment
Our ancestors made sour cucumbers in big wooden barrels which were preparing especially for this purpose. Now need for it disappeared. It is possible to ferment or salt cucumbers, for example, in a usual glass jar. It is the most convenient option of preparation of fruits for the winter.
For ferment it is desirable to take cucumbers small and one size that they were fermented evenly. If fruits taste bitter, then they need to be shipped for about 3 hours in cold water though after salting all of them equally in this bitterness lose.
It is good to add such cucumbers to vinaigrettes, sauces, rassolniks or to use as snack.
The first recipe of fermented cucumbers
For ferment of cucumbers it is required:
- 1 l of water
- 2 tablespoons of salt
- 3-4 garlic gloves
- greens, seasonings on taste
Preparation of fermented cucumbers
- Prepare banks which are required to be sterilized in any convenient way. On a bottom banks to put greens according to your desire, but preference should be given to horse-radish leaves, leaves of currant, a chokeberry and cherry, fennel. Not forget to put garlic which should be peeled. It is possible to cut it on segments. Over greens to lay cucumbers.
- Water boil, pour salt.
- Fill with a brine to bank with cucumbers. At first to cool a brine. Cover capacity (it is possible dense fabric or a kapron cover) and to allow to stand to cucumbers at the room temperature of day of 3-4. They have to perebrodit.
- After the termination of term to merge a brine from cucumbers in a pan through a sieve or a gauze.
- Cucumbers if they became covered by a white scurf, need to be washed out from it. Return them in bank and fill in with a hot brine. Allow to stand 20-30 minutes.
- Again to merge a brine. Again to boil and fill in cucumbers. At this stage they hermetically twist the sterilized covers. Further, as usual: banks should be covered well, but at first to turn them upside down. Leave to cool down. Remove in a cold spot on storage.
Crunchy fermented cucumbers for the winter - the 2nd recipe
It will be required:
- 1 l of water
- 5-2 tablespoons of salt
- garlic
- tarragon branch
- fennel umbrella
- small leaf of horse-radish
- leaves of an oak, currant and cherry
Preparation of tasty crunchy cucumbers
- If there is a need, cucumbers to take a couple of hours in water. Put them in a pan. Fill in with cold salty water, shifting greens which were made in advance and washed. Put from above a plateau, and on it cargo. Leave cucumbers before fermentation. There will pass 3-5 days.
- Take cucumbers from a pan. Fill with them to bank. Put fresh greens which are specified in the recipe. Put on couple Zubkov of garlic.
- Brine in which there were cucumbers to filter. Boil and fill in with it cucumbers. Fill in on the neck. Twirl, turn, cool. Remove on storage.