Cucumbers in cucumbers - old grandmother's recipe

8.08.2018 Winter blanks

Cucumbers in cucumbers - a very old, many forgotten recipe for pickling cucumbers in a jar for the winter without sterilization. The recipe with a photo step by step describes the way our grandmothers and great-grandmothers used. The highlight of this recipe is that cucumbers are fermented without adding water, in the cucumbers themselves, which makes the taste of vegetables saturated, truly cucumber.

By pickling cucumbers in this way, you will get not only delicious pickled cucumbers, but also a great addition to pickle in the form of pickled grated cucumbers.

Ingredients:

young cucumbers;
1.5 kg of overgrown cucumbers (per three-liter jar);
1 tbsp. l sprigs of dill;
horseradish leaves;
5 cloves of garlic;
100 g of salt.

How to make cucumbers in cucumbers without sterilization

Cucumbers pickled in a three-liter jar. It is necessary to wash and sort the cucumbers: for pickling we select young and even cucumbers, and for brine - overgrown, clumsy ones.

Rubbed overgrown cucumbers on a coarse grater, finely chop dill (along with umbrellas), chop the garlic into thin slices. Put everything in a bowl, add salt and mix. We leave it for 5 to 10 minutes so that the cucumbers let the juice go. At the bottom of the jar we put a chopped leaf of horseradish, then a layer of cucumber mixture.

The washed cucumbers are laid in a single layer in a jar, then we add the cucumber mass, ramming it tightly into the empty spaces between the cucumbers. We fill the jar completely, alternating layers of whole and grated cucumbers. The remaining juice is added to the jar so that it is filled to the brim.

We cover the jar with a plastic lid and immediately send it to the cellar or refrigerator. In the process of fermentation, the juice from the can can leak, so it is advisable to put the can on a plate or kitchen towel.

Pickled cucumbers will be ready in about one and a half weeks. Sour such cucumbers is very convenient. Cucumber pickle with garlic and dill can be safely used in the preparation of pickle. The cucumbers themselves, soaked in their own juice, are no worse than cucumbers of barrel salting, and to taste they are the same as in childhood. Bon Appetit!