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Close the pickles in jars (fermentation)

Close the pickles in jars (fermentation)


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Ingredients

The main

  1. Fresh cucumbers 2 kg
  2. Dill with umbrellas 20 grams
  3. 2 cloves of garlic
  4. Black peppercorns with peas to taste

For brine

  1. Water 1 liter
  2. Salt 2 tbsp. spoons
  3. Any greens to your taste (you can also take horseradish, mint, bay leaf, currant leaves, tarragon, cherry leaves, oak leaves). I put on a three-liter jar two leaves of oak, cherry and currant and a sprig of tarragon. taste
  • Main Ingredients
  • Serving 12 Servings

Inventory:

3 liter glass jars, lids for seaming, large bowl, seaming machine.

Cooking:

Freshly picked cucumbers 9-14 cm long, green in color, with dense pulp and underdeveloped seeds are best suited for salting. Before salting, they are soaked in cold water for 4-6 hours and washed in running water. At the bottom of a jar or other container, put a third of the prepared greens, fill half with cucumbers, then greens, cucumbers and again greens. Pour the cooled boiled salt solution, cover with gauze and incubate for 3 days at a temperature of 20-25 degrees.
After 3 days, drain the brine from the cucumbers, boil, pour the cucumbers with boiling brine and roll the jar.
Your pickles in jars are ready!



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