Подготовка к зиме: маринуем огурцы традиционным способом🥒🫙

Homemade pickled cucumber recipe from a rural family🛖🥰 Every summer, we and our neighbors make more than a hundred kilos of pickled cucumbers, and this method is the easiest, best, and most delicious way to make homemade pickled cucumbers.🥒 🌻 ✨The first tip for making pickles for a long time is not to wash the cucumbers!!😊Because washing the cucumbers reduces their crispness.🌿 ✨Be sure to let the boiled water cool before using it. ✨For the first two days, leave the jar door half open to let the fermentation gas escape.☝️ ✨After a week to ten days, your pickles are ready. 💫Ingredients: Small cucumbers Let the boiled water cool Sea salt (1 tablespoon per glass) Hot green peppers (2 or 3 per 5-liter jar) Garlic (10 cloves per 5-liter jar) Dill and tarragon (3 small bunches per 5-liter jar) Vinegar (2 to 2.5 cups per 5-liter jar). 🍃We also made the Northern Iranian Haft Bijar pickle, which we prepared with two kilos of eggplant, 1 kilo of green tomatoes, 20 cloves of garlic, 7-8 hot green peppers, vinegar, salt and dried mint, dried coriander and dried tarragon. 🌱🫙 ✨Salt the eggplants and squeeze out the bitter juice. 🍆 ✨Squeeze the tomato juice to make it last longer. ✨You can reduce the amount of pepper according to your taste. 🥰 You can enjoy this pickle a day after making it. Thank you for joining us in this video 🫠 Have a wonderful day 🌻 Really, don't forget to like and subscribe🥰 #picklingcucumbers #traditionalrecipe #villagecooking