A recipe for making pickled cucumbers without boiling water or using vinegar is shared. The process involves:
1. Preparing the ingredients: cucumbers, greens (horseradish, dill, garlic, and hot peppers), and salt.
2. Creating a brine with 100 grams of salt per 1 liter of water.
3. Filling jars with cucumbers, greens, and salted brine, leaving a small gap at the top.
4. Allowing the cucumbers to ferment at room temperature for 3-5 days, or until the brine becomes cloudy and the cucumbers start to turn yellowish.
5. Draining the brine and rinsing the cucumbers with cold water.
6. Filling the jars with clean water, leaving a small gap at the top.
7. Sealing the jars with a lid, but not too tightly, to allow for air to escape.
8. Observing the jars for about a week to ensure that fermentation has stopped and the cucumbers are ready for long-term storage at room temperature.
Tips and notes:
* Use a variety of cucumber suitable for pickling, not salad cucumbers.
* The greens should be mature and fragrant, especially the dill.
* The recipe is flexible, and some variations are possible, but be careful not to overdo it.
* The jars should be stored in a cool, dark place, away from direct sunlight.
* The pickled cucumbers can be stored for up to 3 years at room temperature.
* The recipe has been tested and refined over the years, and many people have reported success with it.
Here are the key facts extracted from the text:
1. The recipe is for making pickled cucumbers without boiling water or using vinegar.
2. The cucumbers are pickled in a cold brine solution made with 100 grams of salt per 1 liter of water.
3. The brine solution is not boiled, and the cucumbers are left to ferment at room temperature for 3-5 days.
4. The cucumbers are packed in jars with a tight-fitting lid, but not too tightly, to allow for gas to escape.
5. The jars are left at room temperature, and the cucumbers will start to ferment, indicated by a cloudy brine and a yellowish color.
6. After 3-5 days, the fermentation process slows down, and the cucumbers are ready to be stored.
7. Before storing, the brine is drained, and the cucumbers are rinsed with cold water to remove excess salt.
8. The cucumbers are then packed in a clean jar, covered with cold water, and sealed with a tight-fitting lid.
9. The jars are stored at room temperature, and the cucumbers can be kept for several years.
10. The recipe uses a specific type of lid that is designed to allow for gas to escape, but not too much, to prevent the cucumbers from spoiling.
11. The cucumbers can be stored in a pantry or cupboard, but not in a refrigerator or freezer.
12. The recipe uses a type of cucumber that is specifically designed for pickling, not salad cucumbers.
13. The cucumbers will shrink during the fermentation process, so it's best to pack them tightly in the jar.
14. The recipe does not require any additional ingredients, such as sugar or spices, besides salt, water, and cucumbers.
15. The cucumbers will develop a natural flavor and texture during the fermentation process.
16. The recipe is a traditional method of pickling cucumbers that has been used for many years.
17. The cucumbers can be eaten after a few days of fermentation, but they will continue to develop flavor and texture over time.
18. The recipe is a simple and easy way to make delicious pickled cucumbers at home.