Fermented cucumbers
Description
A canning recipe without unnecessary complications. I’ll explain in more detail below. Store the jars for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the cucumbers thoroughly beforehand and soak them in cold water for 3–4 hours. Then drain the water and dry the cucumbers.
- 3
Step 3
Rinse the greens for pickling and tear them into small pieces. Peel the garlic cloves.
- 4
Step 4
To make the brine, dissolve the salt in clean water.
- 5
Step 5
Place the cucumbers in a clean jar. Alternate layers with herbs and garlic cloves.
- 6
Step 6
Pour in the brine. Place the jar in a deep bowl so the brine can drain into it during fermentation. Store in a dark place for 3–5 days.
- 7
Step 7
After 3–5 days, the cucumbers will be fully ready and can be eaten. If you want to preserve pickled cucumbers for winter, rinse off the white coating and pack them into clean sterilized jars.
- 8
Step 8
Strain the brine in which the cucumbers were pickled and pour it into a saucepan. Bring to a boil and cook for a couple of minutes. Skim off the foam with a spoon.
- 9
Step 9
Pour the hot brine into the jar with the cucumbers and screw the lid on tightly. Turn the jar upside down and leave it that way until completely cooled.
- 10
Step 10
After preparation, it can be stored in a cool, dark place.
- 11
Step 11
Fermented pickles are ready — enjoy your meal!