MALOSOLNYE OGURTSY - BRINED CUCUMBERS MALOSS
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Total Time 30 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 6
Steps:
- "Prepare the cucumbers following the instructions for Brined Cucumbers. Rinse the dill and divide in half. Scrub and rinse the horseradish and slice thinly. Peel and halve the garlic. Wash the various leaves. Fold half of the dill into a ring and place in the bottom of the jar. Strew half the horseradish and garlic and 1/3 of leaves on top. Arrange half of pickles upright, packing them tightly. Place 1/3 of the leaves on top, then pack in the rest of the cucumbers in the same manner. Top with layers of the remaining horseradish, dill, garlic, and leaves. Combine the salt and water, stirring until the salt dissolves (the percenteage of salt in this brine is 2.8-3.0 percent). Pour the brine into the jar. The contents should be fully covered. Place the saucer inside the jar with a weight (small rock?). Cover the mouth of the jar with 2 layers of cheesecloth and secure with string. Leave for 3-4 days in cool, airy room whose temperature is about 64-68 degrees. Remove the scum as it appears and wash the mouth of the jar daily. After 3-4 days, when most active fermentation has subsided a little, remove weight and lid. cover jar with its own lid and refrigerate. In 1 2 days the malossol cucumbers will be ready to eat. Because there is less salt in the brine than Brined Cucumbers, malossol cucumbers should be eaten sooner. Store the pickles on the lowest shelf of the refrigerator for 4-5 days, after which they will become either too salty (and turn into regular brined cucumbers) or, more likely, too soft and almost mushy. "
Nutrition Facts : Calories 10 calories, FatContent 0.0592412669867516 g, CarbohydrateContent 2.29483506201788 g, CholesterolContent 0 mg, FiberContent 0.267807494487293 g, ProteinContent 0.394606154261347 g, SaturatedFatContent 0.00899422661007179 g, ServingSize 1 1 Serving (29g), SodiumContent 15.7419871466729 mg, SugarContent 2.02702756753059 g, TransFatContent 0.0142347191342023 g
MARINATED CUCUMBERS RECIPE - FOOD.COM
Make and share this Marinated Cucumbers recipe from Food.com.
Total Time 25 hours
Prep Time 1 hours
Cook Time 24 hours
Yield 1 cucumber worth, 2 serving(s)
Number Of Ingredients 6
Steps:
- slice the cucumber very thinly and sprinkle with salt, let stand for an hour.
- combine all other ingredients in a bowl, stir, chill.
- add cucumbers, cover and marinate in fridge over night.
- store uneaten cucumbers covered in brine in fridge.
Nutrition Facts : Calories 101.2, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1169.2, CarbohydrateContent 24.4, FiberContent 0.8, SugarContent 21.4, ProteinContent 1
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MALOSOLNYE OGURTSY - BRINED CUCUMBERS MALOSS
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Reviews 0
Total Time 30 minutes
Cuisine American
Calories 10 calories per serving
- "Prepare the cucumbers following the instructions for Brined Cucumbers. Rinse the dill and divide in half. Scrub and rinse the horseradish and slice thinly. Peel and halve the garlic. Wash the various leaves. Fold half of the dill into a ring and place in the bottom of the jar. Strew half the horseradish and garlic and 1/3 of leaves on top. Arrange half of pickles upright, packing them tightly. Place 1/3 of the leaves on top, then pack in the rest of the cucumbers in the same manner. Top with layers of the remaining horseradish, dill, garlic, and leaves. Combine the salt and water, stirring until the salt dissolves (the percenteage of salt in this brine is 2.8-3.0 percent). Pour the brine into the jar. The contents should be fully covered. Place the saucer inside the jar with a weight (small rock?). Cover the mouth of the jar with 2 layers of cheesecloth and secure with string. Leave for 3-4 days in cool, airy room whose temperature is about 64-68 degrees. Remove the scum as it appears and wash the mouth of the jar daily. After 3-4 days, when most active fermentation has subsided a little, remove weight and lid. cover jar with its own lid and refrigerate. In 1 2 days the malossol cucumbers will be ready to eat. Because there is less salt in the brine than Brined Cucumbers, malossol cucumbers should be eaten sooner. Store the pickles on the lowest shelf of the refrigerator for 4-5 days, after which they will become either too salty (and turn into regular brined cucumbers) or, more likely, too soft and almost mushy. "
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Reviews 5.0
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- store uneaten cucumbers covered in brine in fridge.
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Reviews 2.4
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From bbcgoodfood.com
Total Time 25 minutes
Category Side dish
Cuisine British
Calories 15 calories per serving
- Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
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