Well, my friends are showing my pantry, a pantry in an ordinary high-rise building, the temperature is about 30 ° C here are cucumbers and last year’s ones, here they are all the cleanest and now last year’s cucumbers are still left, the pickle is also the cleanest! Hello, friends! I welcome you to my channel! Today we are making pickled cucumbers for the winter, this will be the fourth video of the same recipe! It’s just that a lot of questions have accumulated again, and taking into account questions and wishes, this video will be as capacious as possible, I won’t answer questions on it, because all the questions were in the previous video and there were a lot of statements there that the video was long, because this video , short, but here I don’t answer any questions, if someone is interested in something more in an extended version, then watch the previous video for the same recipe! now I will show what I have prepared for this batch of cucumbers, I have already picked leaves in advance, here I have oak leaves and cherry leaves, but this is not necessary! You definitely need garlic, it is such an integral part, garlic and dill, these are the main ingredients, all you need for cucumbers! All the other ingredients, this is optional, if there is a horseradish root, take it, because it also gives a very good taste, so I also took tarragon, it is also used when pickling cucumbers, hot pepper, people ask whether it is possible without it or not ? It’s possible without pepper, who doesn’t like spicy, who has stomach problems, I definitely take myself, because I love spicy cucumbers, in general I like everything spicy, so I use pepper, well, salt, here is ordinary rock salt, not iodized, the most common store-bought salt, the cheapest, No. 1 Wash cucumbers and pour cold water for 2-3 hours . I pour cucumbers into such a tank, here I have 16 kg and fill it with cold water. Well, friends, while the cucumbers were soaking, I cut the horseradish, cut the roots separately, cut the tarragon separately, because it’s not convenient for me to lay out whole leaves, but you do as you wish, No. 2 Make a brine: 10 l of cold water + 1 kg of salt (100 g salt per 1 liter of water) and now the second important stage, dissolve the salt into 10 liters of cold water 1 kg of salt, so I took a whole pack of salt, here I already have 10 liters of water, ordinary tap water, if you have the opportunity to dial some - something good water from a well, a spring or from a mountain stream, from anywhere, in general, you need any good water that is drinkable for you and stir well, this brine is supersaturated, because many people wonder why there is a lot of salt, because this is a completely different recipe , not the same as you are used to, here initially the cucumbers are salted! well, that's all, dissolve the salt until completely dissolved No. 3 Arrange garlic, dill, pepper, herbs and other spices in clean jars. The salt has dissolved, and now everything is done very simply, we begin to fill the jars for preservation, any jars will do, you don’t need to sterilize them, just wash them well, because it’s all not sterilized anyway and therefore there is no point in evaporating the jars, take the spices that you like, to which you are accustomed, you don’t just need to add mustard, because mustard can inhibit the development of lactic acid bacteria, well, something like that too, don’t put very aggressive, don’t put aspirin or vinegar, don’t add sugar, you only increase the fermentation with sugar, so don’t report anything else from yourself, but put the herbs and spices that you like! Well, let's start! Here I put a few peppers at once, I also put garlic at once, horseradish root, it gives a very good taste, horseradish leaves are also here, here I have cherry leaves (optional) oak leaves (optional) I also throw a couple of things, here I have there are even acorns here, there is also acorn, dill, tarragon (tarragon), you don’t need much, it gives a very bright aroma, and put cucumbers there, many people write to me that it’s easier to do all this in a large container like this, pickle it there and then sort it into jars, but if it’s convenient for you to do this, it’s not convenient for me personally, because look at all this trifle, it’s here at the bottom, when it all ferments, it will simply be easier to wash it, because the cucumbers will stand in the top layer and they will not let all this little things out so that it does not merge into the toilet, if you do this in a tank, then all this will be there at the bottom, it will all be a wet swamp, you will first have to choose cucumbers from there, rinse them, then you will have to choose all this greenery, through a sieve somehow, they will pull it out b, rinse and then spread evenly over the jars, in my opinion it will take much longer! do you want to do this?, do it!, but for me personally, this method is more rational, put it all in each jar, that ’s all, I don’t try hard here, I don’t lay them out on purpose, just so that the cucumbers lie flat, because I have I can’t get my hand through the jar, but I’m crushing and how it will turn out, you can throw a little more dill, because for cucumbers dill and garlic, this is practically the most important detail! here you can insert some beautiful leaf into the side, in general, this recipe is so simple, it is so suitable for anyone and who has been canning for a long time and who has just started, the main thing is to do everything right and more importantly choose the right cucumbers, because the whole success of this recipe , these are cucumbers, if you take some overfed fertilizers or salad or some other, they can fall apart, they turn into porridge, I once took salad cucumbers to the supermarket, I thought I’ll try, they didn’t fall apart, everything is porridge broke up, I have been taking it in the bazaar for several years and this has never happened to me! №4 Pour cold brine into each jar right up to the throat, cover with a lid and put on a pallet to ferment for at least 5-6 days Now, fill all the cans right down to the throat, then with the same lids that I will roll up, I just cover the top and put it to ferment, be sure jars must be placed on some kind of pallet, because they will begin to ferment and the brine will begin to pour out of them. Well, everything is so quick and simple, it took 20 minutes or 30 minutes to lay out the cucumbers, now we are waiting for the cucumbers to ferment, and here many people make a big mistake! The countdown begins from pouring the brine, and the countdown must begin from the start of fermentation. when the cucumbers ferment, the brine becomes cloudy, gas bubbles begin to appear, and from this moment you need to approximately count 4-5-6 days, depending on the air temperature, from the water, from the cucumbers themselves, well, on average, about 5 days, it is better to let them last longer they will stand, than the fermentation will not end, because if the fermentation does not end, then after closing the jar, the lids begin to swell or they will be torn off and everyone starts complaining that they did not succeed, this is only your mistake, you did not correctly determine the end time of fermentation! The next day after pouring the cucumbers with brine, fermentation began, but it should also be borne in mind that now it is very hot here, the temperature is about 30 ° C in the kitchen, so fermentation starts very quickly, then the bubbles went, the brine became cloudy and foam formed on top, this is the beginning of fermentation, for someone it can begin in three days, even after four days, you need to look, but here are the signs of the beginning of fermentation, be sure to substitute something, because the brine slowly flows out through the lid and drains, and from this days you need to count about 5 days, I have cucumbers in the container, which I left to report to each jar, because after fermentation is over, all the cucumbers in the jars will sit down a little! After the start of fermentation, the cucumbers stood for exactly 5 days, this is how it looks, the brine leaked out a little, mold appeared here and there, but it's not scary, here I got another inspector, and everything is going well, the cucumbers fermented intensively for about 2 - 3 days, when it was clear that they were fermenting, then there was a cloudy brine and then gas bubbles from cucumbers went well, then it all ended and I still waited about 2 days, the start of fermentation and the fermentation time depends on several factors, primarily on temperature, the warmer the room, the faster the cucumbers begin to ferment and the faster the fermentation ends, it is immediately clear from the jars that the fermentation is almost over, there are some gas bubbles left, but already on the cucumbers you can see such a white layer of dead lactic acid bacteria and the brine has cleared , it is already completely clean and now we are moving on to the final stage, we will clog cucumbers for the winter, here I specially left cucumbers here to report to jars, here it is a lot of mold has appeared, but it's not scary, any living fermentation process is accompanied by mold! No. 5 Drain the brine from the jars and rinse the contents well under running water so that there is no white coating left! Well, this is how the jars look like, here you can immediately see a plaque of bacteria below, we need to rinse it well now, we are draining this brine, in any case it is very salty, if you want, you can drain it somewhere separately into a saucepan, boil it and cork it in jars , and after using it in any soups or, in principle, you can also salt something else in it, cucumbers or tomatoes, I will use the same lids that the jars were covered with, I just wash them and that's it, I will clog them, well, now I’m draining this brine , I have special lids like this, but it’s more convenient for me to drain through my fingers, because it’s very easy to regulate the process with my fingers, you can push it a little and it will pour faster, if something small comes across, then you can always squeeze your fingers, because that with a lid, in my opinion, this is taking longer and longer, and also why I don’t put peppercorns here, because when draining, when washing with water, we will pour it all into the sewer, that ’s why I don’t put it here, you see, here it’s a white precipitate, it’s all lactic acid bacteria, we’re washing them now, washing them with ordinary tap water, we have quite normal drinking water in our plumbing, it doesn’t stink of bleach, so I rinse and fill it with this water if someone has water bad, take any drinking water you like , the better we wash it, the less likely it is that the fermentation process will resume, a completely clean bottom and that will be enough, now I will report them right away No. 6 Report the settled cucumbers from another jar , these cucumbers have not turned sour, these cucumbers are completely normal, crispy, good, strong, they fall apart most likely due to unsuitable varieties due to some salad, No. 7 Pour a jar of cucumbers with clean, drinking, cold water to the very top and immediately cork with a lid! Well, now we take a jar, pour it in a small stream to the very top so that there are fewer air bubbles, pour it with clean water, no salt or aspirin here, no other chemicals need to be added, pour it like this to the very top so that the water is with a slide, here I am now I’ll take a cupful of it with a pea, I’ll do it, I need to leave as little air as possible under the lid, that ’s all, I carefully cover and roll it up with the same lid, that’s all, the jar of cucumbers for the winter is ready, these cucumbers are perfectly closed with such screw twist off lids and some others ask whether it is possible to close with plastic lids, such lids, such soft ones cannot be, you can use such lids that fight hot, they are made of thick plastic and before closing they need to be heated in boiling water, here I am especially now for For example, for a test I will close one jar with such a lid, add a little more to make a slide and here I have boiling water here, send the lid here, which closes exactly according to this technology, it needs to be heated for 10-15 seconds in boiling water and carefully closed immediately, that's all, I'll make one jar for testing just such an option, whoever has a cellar, I think you can always close such lids without any problems , but who will store cucumbers in ordinary city pantries at room temperature, it’s better to close them with such lids or screw ones, well, look, he pulled out the first cucumber that came across, it’s dense, good and crunches! Well, friends with 16 kg of cucumbers turned out 9 three-liter jars , and I still decided to leave the brine for myself, I will make mustard out of it, although it is oversalted, it is very fragrant, sour, tasty, so I specially left it for myself. The whole process of washing and seaming cucumbers took about 45 minutes, so it takes very little time! Now we set aside these cucumbers again for observation for about a week, we look, if the lids remain the same, then after a week we put them away for storage, if the lids are a little puffed up, don’t pay attention to it, watch it again and you can also put it away for storage, because in jars are still living processes, there may still be a slight fermentation and carbon dioxide is released and the gas can blow out a little of the lid, if the lids are torn off or they are inflated very much, which can be seen about to rip off, then you open them, just add a little water from the mug so that there is a slide and roll it up again, you don’t need to wash it all again, do it like this and they will stand for a long time and can stand for several years at room temperature! Well, friends, the jars of cucumbers stood in the closed state for more than three days, all the brine is completely clean, nothing becomes cloudy, the lids are not swollen either, this indicates that the cucumbers have completely fermented! Not everyone can determine the beginning of fermentation, because different temperatures, different cucumbers, water can be different, in general there are many factors, so I advise everyone now, after the start of fermentation, keep cucumbers for 5 days, at least 5 days, then most likely there will be problems with cucumbers it won’t be there anymore and the lids won’t swell and in general they will look like this, also consider the colder the room where the cucumbers are fermenting, the fermentation may start later and last longer, so watch, it’s better to put it somewhere in a warm place , but not in the sun, well, in general, after closing the cans, you need to watch the cucumbers for about another week and then you can store them in the pantry or cellar, anywhere! These cucumbers will stand quietly at room temperature.
