How to ferment delicious cucumbers during the winter

Every year, housewives make preparations for the winter. Cucumbers - this is what is mandatory in the number of canned foods. But cucumbers can not only be preserved for the winter, but also fermented. This harvesting of fruits differs in that vinegar is not put in it, and for many it is very important.

Pick your recipe

What you need for sourdough

Our ancestors fermented cucumbers in large wooden barrels, which were specially prepared for this purpose. Now the need for this has disappeared. You can ferment or pickle cucumbers, for example, in an ordinary glass jar. This is the most convenient option for harvesting fruits for the winter.

For starter culture, it is advisable to take small and one-sized cucumbers so that they ferment evenly. If the fruits are bitter, then they must be immersed for 3 hours in cold water, although after salting they still lose this bitterness.

It is good to add such cucumbers to vinaigrettes, sauces, pickles or use as a snack.

The first recipe for pickled cucumbers

To ferment cucumbers you will need:

1 liter of water
2 tbsp salt
3-4 cloves of garlic
greens seasoning to taste

Cooking Pickled Cucumbers

Prepare jars that need to be sterilized in any convenient way. At the bottom of the can, put greens according to your desire, but preference should be given to horseradish leaves, currant leaves, black rowan and cherry, dill. Do not forget to put the garlic, which should be peeled. You can cut it into slices. Lay cucumbers on top of the greens.
Boil water, add salt.
Fill a jar of cucumbers with pickle. Cool the brine first. Cover the container (you can with a dense cloth or a nylon cover) and let stand the cucumbers at room temperature for 3-4 days. They have to ferment.
After the deadline, pour the pickle from the cucumbers into the pan through a sieve or gauze. Boil.
Cucumbers, if they are covered with white coating, it is necessary to rinse from it. Return them to the jar and pour hot brine. Let stand for 20-30 minutes.
Drain the brine again. Boil and pour the cucumbers again. At this stage, they are tightly screwed with sterilized caps. Further, as usual: the banks should be well covered, but first turn them upside down. Leave to cool. Store in a cold place.