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Pickled cucumbers in jars for winter
Sturdy, with their characteristic sourness, pickled cucumbers in jars for winter differ in their special preparation method – without vinegar, lemon acid, or other souring agents. The salting process occurs due to natural lactic acid fermentation, which gives the fruits this unmatched taste.
Standard herbs for salting are placed in the jars (dill, garlic, optionally you can add leaves, roots of horseradish or blackcurrant leaves), everything is poured with salty brine and infused for 2-3 days in a warm place. After the fermentation process is finished, the brine should be drained, boiled, and poured back into jars with cucumbers.
Preparation time: 3 days.
Caloric content: 13 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- cucumbers – 400-500 g (the number of cucumbers that will fit in the jar varies each time and depends on their size);
- dill (preferably with seed umbrellas) – 1-2 branches;
- bay leaf – 1 pc;
- garlic – 2 cloves;
- fragrant pepper – 5-6 pcs;
- water – 1 l;
- rock salt – 50 g.
Preparation
- Prepare the ingredients for making pickled cucumbers in jars for winter. Cucumbers should be chosen firm, with prickly bumps (these varieties will remain crunchy after salting). The water should not be chlorinated, it’s better to take clean bottled water.
- Before salting, the cucumbers should be soaked for an hour in cold water, then thoroughly washed.
- Cut off the ends on both sides.
- Wash the jar with soda, sterilization is not necessary. Place herbs and other seasonings at the bottom. If desired, you can even add a piece of hot pepper to enhance the flavor.
- Place the cucumbers tightly on top. They should not be pressed down by hand, just tap the jar on a soft surface – then they will occupy the most optimal place by themselves.
- Dissolve salt in water for the brine. It will be significantly more than needed, but it's better to have a small reserve, as the exact amount is hard to determine (if the cucumbers are larger, fewer will fit in the jar, but more brine will be needed).
- Pour this cold brine into the jar. It should completely cover the cucumbers.
- Be sure to place a plate or bowl underneath – during fermentation, the brine will overflow and needs to be collected. Cover the jar with a lid, but do not screw it on. Place the preparation in a dark warm place (for example, in a cupboard) for 2-3 days.
- After a day, the brine will start to cloud, and bubbles will appear, indicating the start of fermentation.
- Over time, the foaming process will intensify, and the brine will flow into the bowl.
- Fermentation may take different amounts of time. You can tell that it has finished by the foam – it will stop forming.
- Now, you can drain the brine into a saucepan (including what has collected in the bowl). This liquid is very valuable and will be used for further salting.
- Place the brine on medium heat.
- Meanwhile, wash the cucumbers and the jar under running water and place them back with the same herbs and spices.
- Before boiling, foam will form on the surface of the brine – it should be removed, and the brine should be boiled for 1 minute.
- And immediately, while hot, pour it into the jar with the cucumbers.
- Screw on the lid (not boiled), turn the jar upside down to sterilize the lid, and after about 5 minutes return the jar to its original position. Leave it on the table until completely cool.
Pickled cucumbers in jars for winter can be stored in a regular kitchen cupboard; they will last all winter and even longer. Prepared without a drop of vinegar and lemon acid, with excellent taste and quality of salting, these cucumbers are perfect for vinaigrette, hot pickle soup, or just with mashed potatoes and cutlets.
Be sure to try them, enjoy your meal!
