Crispy pickles for winter without vinegar

Step-by-step cooking

1. Step 1:

   

   How to make crispy pickles for winter without vinegar? For all cucumbers subject to conservation, there is a mandatory rule: vegetables should be soaked in cold water for at least two hours. And the longer the soaking time, the better.

2. Step 2:

   

   In cucumbers, cut off the tips on both sides.

3. Step 3:

   

   Prepare a salted solution. One liter of water contains one hundred grams of salt.

4. Step 4:

   

   The jars for this recipe do not need to be sterilized, since the fermentation process is ahead. They just need to be washed well. At the bottom of each jar, put oak leaves, chili pepper, garlic sliced into plates and chopped parsley root.

5. Step 5:

   

   Put cucumbers in jars vertically, close to each other.

7. Step 6:

   

   Pour the cucumbers with the salted brine prepared earlier. The salt should have already dissolved by this time.

8. Step 7:

   

   Be sure to put the jars on trays or plates and cover them with lids. The containers under the cans are necessary so that the brine flows out into them during fermentation, and not onto the working surfaces.

9. Step 8:

   

   After four days at room temperature, a white precipitate will form in jars with cucumbers, the brine will become cloudy, and the cucumbers will change color. This is as it should be, it suggests that cucumbers have been fermented.

10. Step 9:

    

    Now the brine needs to be poured out. Wash the jars, along with cucumbers, with drinking water from the tap. You need to get rid of the white sediment from the cucumbers and from the bottom. After that, fill the cans with ordinary drinking cold water to the very top, there should be water, as if "with a slide". Seal the jars with lids that have been scalded with boiling water. Then, for another week, the cans should stand in a prominent place, after which they will be ready for cleaning for storage.