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Pickled summer cucumbers

Pickled summer cucumbers

Wash the cucumbers, if they are thicker, cut them in two or four. On the bottom of the jar are placed a few dill sticks, even with flowers.

Place the cucumbers on their feet, or lie down as you see fit. Fill the jar with cold water, measuring the amount of water, with a graduated cup or whatever you have on hand, possibly a bottle with a capacity of 1000 ml, then pour the water into a large bowl, add salt, as I said 1 spoon of salt to a liter of water, put on low heat, approx. 10 minutes, stirring constantly until the salt dissolves, then add lukewarm over the cucumbers.

Season with garlic, and at the end, the bread wrapped in gauze, or a thin cloth was placed on top of the cucumbers, so that it was covered with brine. The bread helps fermentation, which allows us to have pickles in the sun in at least 2 days from the heat or 4 hot days.

Do not be impatient if the liquid will be turbid, it is part of the pickling process. After the cucumbers have taken on a khaki color, like army uniforms: D Transfer to containers that you can store in the refrigerator, add liquid, I was wrong the first time and they softened, so after the round, I filled with liquid, so it still lasts in the fridge, after about 2 weeks. Good luck and good luck!


Cucumbers should be washed well, and rinse the cherry shoots and dill inflorescences briefly under running water. At the bottom of the jar put a dill flower, 2 cloves of garlic & icircntregi and a cherry shoot of 5-10 cm. Then arrange the cucumbers in such a way that they start as many as possible. However, do not force the jar into the jar.

In the middle of the jar, put another medium dill flower and a piece of cherry shoot. Then fill the jar with cucumbers, and put a dill flower, a celery stalk and another cherry shoot on top. Add 5-6 cloves and the salt solution with water to cover the contents of the jar. Close the jar with an airtight lid, and to speed up the fermentation, leave the jar in the sun on the first day.

The next day, move the jar to the semi-shade. This way, you get some delicious pickles, like your grandmother's. In about 5 days, the cucumbers will be perfect to serve with a delicious meal, in a salad or with grilled goodies.


Pickled cucumbers in the sun

Pickled cucumbers in the sun or crushed cucumbers as they are called elsewhere.
These pickles are the best summer pickles.
I remember that my mother also put pickled cucumbers, and placed the jar in the garden, under the peony bush. In a few days they were only good to eat, had a crunchy texture and were very fragrant.
And I prepare them every summer, I have the great advantage that I can put the boracan in the garden under the flower bushes or I can leave it on the table on the terrace. In 4-5 days, depending on the weather outside, they are ready to be pickled.
I like to eat them with potato stew or a chicken pilaf or any other meat dish with sauce.

Ingredients for pickles in the sun

  • 2 kg of cucumbers
  • dill sticks with flower
  • a sprig of thyme
  • 4-5 cloves of garlic
  • a hot pepper
  • 1 tablespoon coarse salt for 1 liter of water
  • cold water

How to prepare pickles in the sun

The cucumbers are washed and allowed to drain. Wash a 5 l or two smaller jar well. Place on the bottom of the jar sticks and dill flower and a sprig of thyme. Add the cucumbers, add the garlic cloves, hot pepper slices and other dill sprigs.

Dissolve the salt in water (I used 3 liters of water) and pour over the cucumbers. Cover the jar with a plate and place it in a somewhat shady place under a bush of flowers or on the table on the terrace.

Every day, the juice in the jar is vented / pitroceste. In 4-5 days the cucumbers are pickled.
After the pickles in the sun are ready, take them out of the jar and place them in tall pans, strain the juice over them and put them in the fridge. This saves more time.
They are crispy, tasty and fragrant !!

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Summer pickles & # 8211 simple and quick recipe

You've probably heard of pickles in the summer. Especially since they are super tasty, healthy and go perfectly with this season's dishes.

We know what you're thinking. That's what you were missing, when you had enough work anyway. Who else can pickle and cook when there are more important things to do ?! Well, we let you know from the start that this recipe is a simple one.

So the whole thing will take very little time, you don't have to worry. These pickles will be ready in just a few days, so you won't have to wait an entire winter. You only need a few greens, coarse salt and a large jar.

But in the following we will give you all the details.

Pickled cucumbers in summer. How is it prepared?

If you want to try these salty and tasty pickles, then you will have to buy about 2 kilograms of cornis cucumbers. That is, the smaller ones, which grow in Romania and have a wonderful taste.

Important: If you have someone in the country or know people who distribute organic products, do not be shy and buy from them. Only in this way you will be able to have the best summer pickle recipe.

You also need a generous jar of about 4 liters, 7-8 cloves of garlic and even peppercorns, if you want an even more intense aroma.

So you will have to buy:

& # 8211 1.5 or 2 kilograms of cucumber

& # 8211 2 liters of water (or less, depending on how many cucumbers you have)

Summer pickles & # 8211 food will just become tastier

Wash the cucumbers well, clean the garlic. Now you will wash the jar well and you will put dill and thyme on its bottom. You will only use half of the amount you have. After that, you will start to put the cucumbers on their feet and you will stuff them as well as possible, so that they stand upright. You can also put a few peppercorns.

You will boil the water with the coarse salt, after which you will let everything cool down, for 15 minutes. The next time you pour water over the well-placed cucumbers in the jar. You can put the remaining sprigs of thyme and dill on top.

Now is the time to find a sunny place, where you will put our jar in the sun, over which you will put a plate to cover it. The process will take between 3 and 5 days, depending on how much sun there is at that time. If you find a period with gloomy weather, you can keep the jar at home. It will take about a week to die, under these conditions.

Careful! When the water starts to get cloudy, it means that the fermentation has started. Cucumbers will soon look like pickles, so that's a good sign. The process is underway, and you will soon be eating summer pickles.

Serve them with potato stews, rice or steaks, they work great.

Pickled cabbage - benefits the body

- It is a real source of vitamins, being rich in vitamin C, but also vitamin B12, so it is especially suitable for those who follow a vegetarian diet. They may suffer from B12 deficiency, so it is good to include it in the diet

- contains probiotics, very important for the flora, so it will help considerably the digestion process & # 8230more about its benefits here & gt & gt & gt


Cucumber & icircn brine recipe

Ingredient:

  • 3 kg of pickled cucumbers
  • 4-5 cloves of garlic
  • 1-2 strands of dried dill with sticks
  • 3-4 bay leaves
  • horseradish root
  • peppercorns
  • cherry twigs
  • pickle salt (1 tablespoon / 1 liter of water)
  • the water

Cucumber & icircn brine recipe - Preparation

Wash the cucumbers well, using the kitchen sponge with the abrasive part, then place them vertically in jars, as they are more crowded. Pour the water over them and calculate the amount, then drain.

The amount of water to boil with salt (1 tablespoon / 1 liter).
Add the bay leaves and peppercorns to the water and simmer for 5-6 minutes, stirring to melt the salt.

Among the cucumbers in the jars are strained peeled and sliced ​​garlic cloves, young cherry twigs, dried dill vines with macules and horseradish root cleaned and cut into slices, or f & acircșii.

The brine is poured hot over the cucumbers in the jars, placing a knife blade under them, so as not to break.

Cover the jars with saucers, leave to cool, then take them out in the sun to speed up the souring of the cucumbers. & Icircn 3-4 days are ready to serve.

The cucumber & brine icirc method is the most recommended method of souring cucumbers by nutritionists!


How to make the best pickles?

Pickles need an average of 3-4 days to become sour, during which time they must be kept at a temperature higher than that of a room. Cucumbers should be washed and placed in jars. You can cut them into sticks or not, depending on your preference. Among the vegetables you can put to taste: thyme, dill, chopped hot peppers and a few pieces of celery. Then fill the jar with cold water, weigh the amount first, then determine the ratio of water to salt. To each liter of water is added 50 g at a time. Mix well in water until the salt dissolves, and then pour the water over the cucumbers. After 3 days, taste the cucumbers and change their room if you are satisfied, if you don't leave them for another day.

You can leave them in the sun or cover them with several kitchen towels in a room where the people in the house do not perish, so that the temperature does not change suddenly. They can be stored in the refrigerator for 1-2 weeks, so as not to spoil. These are the ones known as summer pickles, very refreshing. Here are the ingredients you need! You can skip some, because they differ depending on everyone's taste. For cucumbers in vinegar you can keep the above steps, only the cooking time is longer. Also, the preservative put in them helps them to be kept over the winter.

Recipe for sun-pickled cucumbers

Pickled cucumbers quickly (in 24 hours)

Today we do not have long and complicated recipes, but we continue the series of winter. I love winter pickles and pickles and zacusca and jams and magiun. But of all the pickles, the favorites are cucumbers, pickled donuts and pickled cauliflower with gogonele. Today's recipe is intended for housewives who do not have much time to put pickles, for those who are new to cooking and may be afraid of pickles and especially for the greedy who fail to refrain and make 13-14 around the jars waiting 2 -3 weeks to die. These cucumbers are dying overnight! You just have to keep them in the fridge and they will look great! I don't know if they are very good over the winter, we'll see, but it's certain that they stay in the fridge for about 2 months without any problems, only good enough to give the classic pickled cucumbers time, in brine, to make their jars in jars!

Ingredients for 6 jars of 400g:

  • 1 kg sliced ​​pickled cucumbers
  • 2 red onions, large, chopped fish (I used water onions, my favorite)
  • 1 liter of apple cider vinegar
  • 400g old
  • 2 tablespoons mustard seeds
  • 2 tablespoons coarse salt
  • ½ teaspoon of turmeric, for color

We put the cucumbers and onions in jars, we stuff them well. Boil vinegar, sugar, salt, mustard and turmeric. It doesn't have to boil much, it boils until the sugar is melted.

Pour the vinegar over the cucumbers, taking care that there are no air bubbles. Vinegar should cover cucumbers very well. We seal the jars, let them cool to room temperature and put them in the fridge for 1-2 days.

After a day in the fridge, I opened a jar and not only are they pickled, but they are delicious! I put them on yesterday (Saturday) and today I couldn't help but try them, and out of curiosity, to see if they died so quickly but also because it was a very beautiful sun this morning and I wanted to pose them in natural light. I hope you like it, they are especially to the taste of those who prefer sweet pickles, not those in brine.


Pickled cucumbers in summer

Pickled cucumbers in summer in the sun & # 8211 a simple recipe. In 5-6 days the chestnuts will ripen, they will be crispy, sour and slightly spicy.

Chestnuts are put in jars with garlic, horseradish leaves and root, carrots, hot peppers and sprigs of dried dill.

Pour the brine from the cold water and salt in the jar and leave the jar in the sun for 5-6 days. To a liter of water a tablespoon of coarse salt (25 gr). We calculate the amount of water according to the jars filled with cucumbers, if we have a 10l jar we will make 5l of brine. Always half the volume of pickle dishes. Starting the next day, we ventilate the cucumbers every day, with a hose or if we have a lid, we turn the jar over several times. Refrigerate in boxes. They are delicious, we can serve them with steaks, stews or an omelet.

How they are made Pickled cucumbers in summer follow the steps in the recipe.

pickles for summer - see recipe


Pickled cucumbers in summer. A simple recipe from grandma

You really like pickles in brine. It's good to know that there is also the summer version. Being warm, you have the advantage that their sourness is done in just a few days. We show you, step by step, how to make pickles for summer.

You need a jar of 3 liters and 1.5 kg of cornis cucumbers, garden, 5-6 cloves of garlic, dried thyme, dried dill, optional - a hot pepper or peppercorns. For brine you need 1.5 liters of water, two tablespoons of coarse salt and a slice of bread.

Step 1. Peel the garlic and cut the puppies, if large, in half. Wash the cucumbers and clean the flowers from the beginning, then put them in a strainer.

The jar is washed and rinsed. Place half of the dill and thyme in the bottom of the jar. Then put the cucumbers on their feet, well packed, writes stiriactuale.net.

If you want, you can also add a hot pepper or a few peppercorns for a more spicy taste. Bring the brine to a boil for 2-3 minutes, turn off the heat and then let it cool a bit, about 10 minutes. Then pour over the cucumbers in the jar.

Place the remaining sprigs of thyme and dill on top and cover the jar with a saucer. It is left in the house overnight. After about 5 hours, place a slice of bread on top, which is pressed to soak in brine.

This will speed up the sourness. Leave for only 24 hours, then remove. Cover the jar with the saucer again and put it in the sun the next day, on the balcony or in the yard.

Step 2. If the brine is cloudy it means that fermentation has begun. And the color of cucumbers changes, resembling pickles. It is left on the balcony, or in the yard, because the night is colder.

Step 3. The accretion time can last between 3-5 days, depending on the weather. It's good for the day to be in the sun. If it's cloudy, bring them home. Then the pickling lasts another 2-3 days, so it will take about 8 days. If it is very hot, it only lasts 3-4 days.

Step 4. After they have soured, take them out of the jar, put them in plastic boxes or in a carafe with a lid and garlic cloves. Dill, thyme and pepper are thrown away. It is then stored in the refrigerator for two weeks. They are delicious.


Pickled cucumbers - Benefits

Pickled cucumber peel contains an enzyme that helps digest and assimilate proteins. Pickled cucumbers prevent indigestion, bloating and abdominal discomfort. When you eat pickles in brine, it stimulates the activity of the pancreas and the production of substances that increase the body's receptivity to insulin.

Pickled cucumbers also contain dietary fiber that stimulates liver activity and prevents the production of excess cholesterol.