Pickles - cold method, natural fermentation, step by step

There is only one prescription for a three-liter jar and technology.

When pickling cucumbers are not principled set of ingredients are possible liberties. The main thing - the observance of technology. Our grandmothers received reliably good drum cucumbers thanks to the little nuances. I have them in bold, and explain how to get it.

Step one - make the brine

1.5 l of water bring to the boil, add 2 tbsp. l. salt without slides, with the lowest mound. Cooled to room temperature. This step is preliminary. For example, prepare the brine in the evening, cucumbers do in the morning. Such a solution is stored up to two days.

All the other ingredients of the brine prepared in advance.

5 medium or large garlic cloves, do not cut it. It can be very "evil" of garlic, it should be less, I have a soft, normal
1-2 umbrella as possible mature dill
Teaspoon allspice
Teaspoon black pepper
3 bay leaves
5 currant leaves
1 -2 cherry leaf
1 -2 horseradish sheet (if no leaves, increase the amount of horseradish 2 times)

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Horseradish root initial value with the index finger, middle cut into pieces
Parsley root a, 100-200 grams, it will not be superfluous. Finely chopped.
Celery root, 2 teaspoons finely chopped.

Step Two - sterilization

Three-liter jar with a clean mind, with my soda. I put into an electric cold oven at 100 ° C for 30 minutes.

With my soda and a plastic lid, further in boiling water bathe before its use.

His grandmother barrels fumigated with sulfur or steamed.

Sterilization is very important. Otherwise, can propagate unwanted bacteria.

Step Three - cucumbers

I collect cucumbers. It is desirable in the early morning, but it does happen at different times of the day, it turns out okay. I soak in cold salt water, salt without fanaticism. It is their disinfection and prevention of occurrence of voids. From half an hour up to 8 hours. I have more than two hours is not soaked.

Butt cut short on the two sides. In thin-skinned cucumber is an extra step, but not saline pachyderm with ass in any way. I salted cucumbers all what I had, including early-maturing and salad. All turns out! The main thing is maintaining the technology.

Step Four - Laying

Leaves and dill just mine and give water to drain. I lay the leaves of horseradish on the bottom and on the walls of banks. I put dill umbrellas with a stick. All the rest was evenly added when laying cucumbers. Everything is possible on the bottom but leaves currants. It is especially important to cover the top of the cucumbers currant leaves and horseradish.

Cucumbers are approximately the same size put one by one on the bottom of the can. The rest as it will. With proper installation on the bank will take exactly half liter harvested brine.

The fifth step - the beginning of the leaven

It is known that fermentation processes go faster in the heat. Room temperature and enough kitchen table. Jar with cucumber and spices pour brim brine. Pouring stream should be, put the top sheet or fold (if horseradish leaf) then. Cover with a lid.
At the beginning of the fermentation the brine will "run away", so the bank put in a bowl.
It is necessary to cover with a towel the entire structure. This is the most critical! It was in the dark is a desirable process.
Grandmother cleaned barrel immediately in the cellar under the yoke. The fermentation process starts later, cucumbers added, not very thoroughly after washing. And everything was fine. Because it was dark in the cellar! In the three-liter jar lid creates a certain pressure. It can knock out with a characteristic sound. And knock a few hours. Can not knock. It depends on the room temperature. The smaller it is, the calmer start fermentation.

Step Six - it took three days

After about three days, when the liquid flows out of the jar, took out a jar, wiping with a damp cloth and put in a dark cellar under the towel. Earlier I put into the refrigerator.

Two months later, you're done! Two months after the readiness of taste does not change, then it can change. Natural fermentation thing is not always predictable.

I think that's because sometimes the refrigerator opened, fermentation took place not in absolute darkness, and began to taste podgulivat 2 months. From cellar to be better.

This year, my dream is to pickle cucumbers in September did not come true. I had to leave for 3 weeks, and now pressed for time ...

I would be grateful for the friendly advice and your recipes :)