Pickled cucumbers

One of the great ways to save summer vegetables - pickling, more inferior marinating and salinity, but in vain, because this traditional Russian harvesting technology allows to obtain products with a very special taste. In this recipe, we will talk about how to make pickled cucumbers, delicious and flavorful!

Why pickling and salting fermented inferior? Because many think that booze - difficult, but it is not so. When fermented, in contrast to the salting and pickling, the essence of which in the first case due to the conservation of salt, and the second - at the expense of the marinade and vegetables as much as possible keep their own taste and aroma.

Pickling is different from salting and pickling that is a combination of salting and fermentation. When fermented lactic acid is formed, which has preservative properties, it also causes the original taste of pickled products.

At all times, booze vegetables was made in barrels, preferably - oak, and these barrels were stored in the cellars until the winter. In terms of urban residences are more suitable banks, which can be sterilized and stored in a closet on a shelf at room temperature - in a well-sterilized jars cucumbers or other vegetables never deteriorate and will not explode even if the brine cloudy.

Recipe for making pickled cucumbers

Need: 8kg cucumbers, 3 heads of garlic, non-iodized rock salt, a set of greens for pickling (umbrellas dill, currant leaves, fennel, oak branch, cherry, leaves, horseradish, etc.).

How to make sour cucumbers. Small cucumbers with pimples bust, remove tails and damaged, wash thoroughly with running water for a few hours to fill with cold water, rinse again. Greens for pickling washed and coarsely chopped, garlic cloves clean, rinse. For the first fermentation need enamel bucket: put it in a bowl tightly folded cucumbers, sprinkling garlic, spread on top greens, leaving the place to the brim bucket width of a palm. Pour into a jar with a capacity of 3 l water at room temperature, add 6st.l. salt without slides, stir until dissolved, pour into the bucket to the cucumbers, fill just another bank and repeat - the water should completely cover the cucumbers and partially - greens. Cover the contents of the bucket plate, top to put the load - 3L jar with water. Remove the bucket away from light and sun, for 3-4 days to leave everything, the hotter the room - the faster it gets fermented cucumbers. The brine should be opaque white - this indicates lactic fermentation. On the 4th day to throw a bucket of fresh herbs, brine drain, perekipyatit, removing the foam, put cucumbers in banks 1L, pour in jars to the brim with brine, cover with a clean towel to leave 7-8min, then pour the brine back into the pot, bring to a boil again. Boil cover, a boiling brine pour into jars, filling to the edges, cover and immediately cork. Turn the banks, cover with a blanket and leave to cool in the heat. Keep these jars with cucumbers can be more than a year. Good luck!