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Pickled cucumbers in brine

Pickled cucumbers in brine

We choose young and healthy cucumbers. We wash them, arrange them in jars as compact as possible, then put garlic, pepper, cherry leaves and dill on them. While we are preparing the jars, we boil the brine. We pour it hot over the cucumbers.

We don't fill the jars completely, we just pour enough to cover the cucumbers. In this way, when they ferment, they will not come out. We can leave the jar in the sun for 2-3 days. During this time we will vent the water several times.

After they have fermented, we put the jars with cold pickled cucumbers. If we do not consume them fast enough and we see that a flower appears in jars, we clean the flower and ventilate the brine so that there is no unpleasant smell and taste.

It is recommended to serve them in summer, but if we have adequate temperature conditions we can keep them during the winter.

Good appetite!


How to make pickles

  1. The cucumbers are washed and put in a bowl with cold water and a little salt (a tablespoon of salt to 3-4 liters of water) and leave for 3-4 hours.
  2. Then place them in clean jars, taking care to put a few sprigs of dill, a few peppercorns, celery leaves and peeled garlic at the bottom of the jars.

How to make pickles

  1. Separately in a large pot of 7-8 l is prepared brine.
  2. First put 6 liters of water, then 7 tablespoons coarse salt, a tablespoon of peppercorns, dried dill and cherry leaves.
  3. Put on the fire and boil for 3-4 minutes, then turn off the heat and leave to cool for 5 minutes.
  4. Pour the hot brine over the cucumbers, taking care to place the jars on a metal plate or on the blade of a knife.
  5. Fill the jars with brine and do not close them tightly, but cover them only with paper or a kitchen towel.
  6. Leave to ferment for 2 days, then discard all the brine and boil once more.
  7. Leave it on the fire for 10 minutes and take the foam. Meanwhile, rinse the cucumbers with cold water 2-3 times.
  8. Add the sliced ​​horseradish and a little ground pepper.
  9. Pour the brine as hot as possible, making sure that the jars are on a metal plate, then cover tightly with cellophane or lids.
  10. Store in a cool place, taking care not to freeze.

Pickle lovers should know this recipe for Bulgarian cucumbers. Deserve!


1 kg of cucumbers
1 l apa
2 tablespoons coarse salt
mustard seeds
dry dill (sticks)

1. Cucumbers are chosen small and tender. Wash well.
2. Take two jars. Mustard seeds are placed on the bottom.
3. Put the cucumbers and dill in jars.
4. Separately, mix the water well with the salt.
5. This brine is added to the jars.
6. Staple the jars well and put them in the cold.

Here is a recipe for cucumbers in brine which you can prepare anytime and extraordinarily quickly. Good luck with that!


GatesteUsor.ro: Pickled cucumbers in brine

Pickling cucumbers is a method of preservation that involves immersing them in a combination of water with salt, called brine, and various spices.
In our country, all kinds of foods die, from cucumbers, donuts, peppers, cabbage, cauliflower, beets, melons, grapes, pears, apples, to fish and meat. We are very inventive when it comes to pickles.

To see how easy it is to pickle cucumbers in brine:

Preparation time: 60 minutes
Baking time: 10 minutes
Portions: 6
Allergens: Mustard


Method of preparation

First you will have to buy the smallest cucumbers you can find, because those are the best. I used two and a half kilograms of small cucumbers that I put to pickle in a 5 liter jar.

Wash the cucumbers very well and let them soak for an hour in cold water.

After that, prepare the brine. In a pot, mix the water with the salt, the mustard seeds and the peppercorns. Put on the fire and leave until the salt melts completely. You do not have to boil the mixture, just leave it until the salt dissolves.

Prepare the jar. At the bottom of the jar in which you will make the cucumbers, arrange half the amount of cherry leaves, bay leaves, dried dill. Put a few well-cleaned onions, garlic and horseradish pieces over a few rounds.

Start arranging the cucumbers upright in the jar. If you use a large jar, as I used, they will probably come in two rows. Arrange the horseradish pieces, hot peppers, garlic and onion rings between the cucumbers.

After filling the jar with all the ingredients, put the remaining bay leaves, dried dill and cherry leaves over the cucumbers. Fill the jar with previously made brine.

Pickled cucumbers are kept in the pantry for 3-4 weeks and then they are ready to serve.


Pickled cucumbers in brine

What would autumn be without completing the shelves in the pantry with all the goodies intended for consumption in the cold season? Zacusca, jam, compote and especially pickles, should not be missed by anyone! Therefore, today we will deal with pickles, more precisely those crispy and delicious cucumbers for the taste of those who prefer brine instead of vinegar (for health or purely personal reasons).

For this type of pickles, we need :

2 kg garden cucumbers,

2-3 slices of celery and a few leaves,

dry dill (I call them beldii, meaning the whole stem),

a few peppercorns and 1 lg-ita mustard seeds,

brine (1 lg pickle salt to 1 l water & # 8211 no need to boil),

We will start by washing the cucumbers and preparing the other ingredients, that is, we clean the garlic, the carrot and the celery, we wash them, we cut them into slices and we also wash the celery leaves.

The first time we will put in the jar 2-3 sprigs of dill, 2 stalks of celery, 2 horseradish roots, 2-3 cloves of garlic and 2 slices of carrot and celery, then 1-2 rows of cucumbers (enough to reach half a jar), again carrot, celery and garlic and again 1-2 rows of cucumbers, ending with celery stalks, dill belts and horseradish root.

Prepare the brine by mixing the salt with water and pour it over the cucumbers, then add the pepper and mustard and close the jar tightly, leaving it in the pantry in the cool and dark.


1 kg of cucumbers
1 l apa
2 tablespoons coarse salt
mustard seeds
dry dill (sticks)

1. Cucumbers are chosen small and tender. Wash well.
2. Take two jars. Mustard seeds are placed on the bottom.
3. Put the cucumbers and dill in jars.
4. Separately, mix the water well with the salt.
5. This brine is added to the jars.
6. Staple the jars well and put them in the cold.

Here is a recipe for cucumbers in brine which you can prepare anytime and extraordinarily quickly. Good luck with that!


Method of preparation

First you will have to buy the smallest cucumbers you can find, because those are the best. I used two and a half kilograms of small cucumbers that I put to pickle in a 5 liter jar.

Wash the cucumbers very well and let them soak for an hour in cold water.

After that, prepare the brine. In a pot, mix the water with the salt, the mustard seeds and the peppercorns. Put on the fire and leave until the salt melts completely. You do not have to boil the mixture, just leave it until the salt dissolves.

Prepare the jar. At the bottom of the jar in which you will make the cucumbers, arrange half the amount of cherry leaves, bay leaves, dried dill. Put a few well-cleaned onions, garlic and horseradish pieces over a few rounds.

Start arranging the cucumbers upright in the jar. If you use a large jar, as I used, they will probably come in two rows. Arrange the pieces of horseradish, hot pepper, garlic and onion rings between the cucumbers.

After filling the jar with all the ingredients, put the remaining bay leaves, dried dill and cherry leaves over the cucumbers. Fill the jar with previously made brine.

Pickled cucumbers are kept in the pantry for 3-4 weeks and then they are ready to serve.


Cucumber Murati in Saramura

First you will have to buy the smallest cucumbers you can find, because those are the best. I used two and a half kilograms of small cucumbers that I put to pickle in a 5 liter jar.

Wash the cucumbers very well and leave them to soak for an hour in cold water.

Then prepare the brine: in a pot mix water with salt, mustard seeds and peppercorns. Put on the fire and leave until the salt melts completely. You do not have to boil the mixture, just leave it until the salt dissolves.

Prepare the jar: at the bottom of the jar in which you will make the cucumbers, arrange half the amount of cherry leaves, bay leaves, dried dill. Put a few well-cleaned onions, garlic and horseradish pieces over a few rounds.

Start arranging the cucumbers upright in the jar. If you use a large jar, as I used, they will probably come in two rows. Arrange the horseradish pieces, hot peppers, garlic and onion rings between the cucumbers.

After filling the jar with all the ingredients, put the rest of the bay leaves, dried dill and cherry leaves over the cucumbers. Fill the jar with previously made brine.

Pickled cucumbers are kept in the pantry for 3-4 weeks and then they are ready to serve.


Cucumber Murati in Saramura

First you will have to buy the smallest cucumbers you can find, because those are the best. I used two and a half kilograms of small cucumbers that I put to pickle in a 5 liter jar.

Wash the cucumbers very well and leave them to soak for an hour in cold water.

Then prepare the brine: in a pot mix water with salt, mustard seeds and peppercorns. Put on the fire and leave until the salt melts completely. You do not have to boil the mixture, just leave it until the salt dissolves.

Prepare the jar: at the bottom of the jar in which you will make the cucumbers, arrange half the amount of cherry leaves, bay leaves, dried dill. Put a few well-cleaned onions, garlic and horseradish pieces over a few rounds.

Start arranging the cucumbers upright in the jar. If you use a large jar, as I used, they will probably come in two rows. Arrange the pieces of horseradish, hot pepper, garlic and onion rings between the cucumbers.

After filling the jar with all the ingredients, put the rest of the bay leaves, dried dill and cherry leaves over the cucumbers. Fill the jar with previously made brine.

Pickled cucumbers are kept in the pantry for 3-4 weeks and then they are ready to serve.


Pickled cucumbers & # 8211 my grandmother's old recipe

The taste of pickles in brine is absolutely delicious. I always serve them as a snack, but I also add them to salads. I also consume them with all kinds of delicious meat dishes and more. I recommend you try my grandmother's old recipe.

Ingredient:

  • Cucumbers, 2 tablespoons salt
  • 1 liter of water, dill twigs
  • Horseradish, cherry, currant, oak leaves
  • Hot peppers and garlic (to taste)

Method of preparation:

We choose cucumbers with a length of 10-15 cm because they are best kept in a jar.On the bottom of the clean jars we put some herbs (dill twigs, horseradish, cherry, currant and oak leaves). Add hot peppers and garlic to taste.

Wash the cucumbers in 2-3 cold waters, then place them in jars. We cover them with a sprig of dill and a horseradish leaf, to prevent mold.

In a liter of cold water, dilute 2 tablespoons of salt. We pour the brine obtained in jars. From these 2 ingredients, we get enough brine for a jar. We increase the quantity, depending on the number of jars.

We close the jars with plastic lids and leave them at room temperature for 1-2 days. When the brine begins to foam and flow, it means that the fermentation process has begun.

We take the jars to a dark and cool place, preferably in the cellar or in the pantry. If you notice that too much liquid has leaked from the jars and the cucumbers are not completely covered in brine, top up with clean, cold water.

The jars with cucumbers in brine, stored in optimal conditions, keep well until next year. Good appetite and increase cooking!


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