Is it possible to pickle cucumbers. Recipes for pickled cucumbers for the winter in jars under a nylon and tin lid

Not a single summer resident will refuse to plant cucumbers on his site. It's so nice to pick a fresh, juicy fruit from the garden and eat it while relaxing on the veranda! Yes, and from the shelves of shops, ground cucumbers scatter in the season as if by magic. However, this is only a summer treat. What about at other times of the year? Very simple - you can cook crispy pickled cucumbers for the winter!

Pros of Pickled Cucumbers

It would seem that cucumbers are water with water. Well, what could be so useful about them? It turns out that everything is not so simple. It is not for nothing that the cucumber became the favorite vegetable of most Russians as soon as it appeared in our country - and this happened back in the thirteenth century. Around the same time, by the way, they began to harvest it for the winter.

Yes, in fact, a huge part of the cucumber is water - more than 90 percent. However, everything else is fiber and various useful substances. For example, potassium, which removes excess water from the human body along with harmful microbes. It is due to the property of detoxification that cucumbers are recommended for poisoning, as well as for those who want to lose weight. But it is important to remember that only fresh vegetables have this particular quality - winter preparations contain sodium. It does not stop the work of potassium, but slows it down, so there will be less use for the body. Potassium, by the way, is not limited to the ability to eliminate harmful substances, but also reduces pressure, is useful for arrhythmias, edema.

Cucumbers are easily digestible food, which means that the body will not load the pancreas for their processing - which is also a definite plus.

This vegetable contains iodine, which is so necessary for the proper functioning of the thyroid gland. Lack of iodine in the body can lead to hypothyroidism, memory impairment, arrhythmia, in the worst case, even to a tumor. Therefore, cucumber is important to eat for the prevention of these diseases.

The green fruit also contains iron, magnesium, chlorine, ascorbic acid. Cucumber improves metabolism and reduces the amount of sugar in the blood. And how many women make masks from this vegetable! So it is also used in cosmetology.

All of the above applies to cucumbers in any form. But what can be said specifically about fermented products? Only good: they strengthen the immune system, strengthen the work of the intestines, heal its microflora - the latter also applies to the brine, which is obtained by fermentation.

Pickled vegetables are especially recommended for the elderly, since the lactic acid they contain minimizes the action of bacteria that cause dementia. It also helps in the fight against arthritis, as well as inflammation of the oral cavities. There is almost no sugar in pickled cucumbers, so they are actively recommended by nutritionists.

Pickled, salted or pickled?

Not everyone understands the difference between pickled and pickled cucumbers. Indeed, it is so small that it may seem insignificant to some, but nevertheless it is.

Fermentation, in fact, is a process similar to salting - vegetables are preserved by fermentation caused by lactic acid bacteria. But if during salting it is necessary to add salt to the solution, then during fermentation this is not a mandatory procedure. That's all the difference! In previous years, fermented generally exclusively without salt.

If fermentation occurs without the addition of salt, then the vegetables "roam" in their own juice. Lactic acid is the main preservative here. When salting, in any case, this process occurs in a saline solution. And everyone knows that excess salt is not very useful for the body (the norm per day is no more than 3 grams). By the way, it also destroys vitamin C - which is preserved in its absence. In addition to this vitamin, fermented foods are also rich in vitamin B, which helps digest fats, proteins and carbohydrates.

Another difference between pickled and pickled cucumbers is that pickled vegetables are denser, firmer. In fermented foods, the fiber becomes softer, which allows the body to better absorb the product.

Compared to pickled ones, pickled and pickled cucumbers have one huge advantage: they do not lose their beneficial properties and turn out to be not only tasty, but also a healthy delicacy. And of all the harvesting methods, fermentation is the oldest and most productive.

A spoon of tar

Any product cannot be absolutely harmless to everyone, no matter what useful properties it may have. This also applies to pickled fruits: due to the presence of lactic acid in them, they are highly discouraged for those who suffer from peptic ulcers or increased acidity of the gastric tract. It is also better to refrain from eating vegetables for people who have problems with the kidneys (in particular, stones), liver, suffer from heart disease, hepatitis or gout.

Little tricks

First, and most importantly, the vegetable should be sweet enough. Otherwise, it will not be stored for a long time. Therefore, you need to carefully select cucumbers for harvesting. If suddenly the whole batch of fruits is bitter, you can add a little sugar to them - about 1 percent of the total mass. As a rule, the sweetest are young cucumbers.
To get crispy fruits, you need to pay attention to their skin - it must be thick. And also - with pimples. Smooth cucumbers are not suitable for canning. By the way, oak bark will help to make vegetables even more crispy.
The fruits should be firm to the touch, not dark, but not light (yellow) in color.
Fermentation in vegetables occurs at a temperature of 15-20 degrees. If it is higher, pathogens and an unpleasant taste may appear in the product.
Preparing fruits must be free of oxygen! This eliminates the risk of developing unwanted organisms, and also helps preserve vitamin C. This rule is simple to follow: the brine must completely cover the vegetables, so you need to carefully monitor its level and top up if necessary.
It is not recommended to take water for brine from the tap. Better suited bottled.
To prevent the appearance of mold, it is worth putting a couple of pieces of horseradish under the lid. And to give vegetables spicy notes, you can add basil, pepper, dill, mustard, cumin, cherry or currant leaves.
Sanitary conditions are also very important. All products must be thoroughly washed, as well as the container in which they will be cooked. It also needs to be sterilized and dried. There should not be a hint of germs anywhere!

How to cook pickled cucumbers: simple and delicious recipes

You can pickle cucumbers in different ways. The best and most traditional way is sourdough in oak barrels, because oak gives cucumbers a unique flavor. Unfortunately, now this method is available to a very small circle - few people keep barrels at home. However, if you cook cucumbers according to certain recipes, you can get a taste similar to barrel.

Pickled cucumbers with mustard

Vegetables must first be soaked for several hours.
We put the ingredients in the jars prepared in advance - garlic, bay leaf, dill (both fresh and dried are suitable), peppercorns.
Then we place the cucumbers.
The brine is as follows: for one liter of cold water - one and a half tablespoons of salt.
Pour vegetables with this brine, cover and leave for three days.
After this period, pour the brine into a saucepan, boil and fill the jars back.
It is important not to forget: at this stage, you need to put a tablespoon of mustard powder in each jar.
We roll up the jars, shake, put in the refrigerator.

Pickled cucumbers with vodka

In this recipe, vodka is needed to make the cucumbers even more crispy.

Rinse and dry the jars thoroughly. If they are three-liter, then 3 tablespoons of salt must be placed in each, the amount of spices remains to the taste of each. You can put horseradish, pepper, garlic and so on.
We tightly lay the cucumbers, after which we pour vodka (4-5 tablespoons) into each jar.
Top with chilled water.
Seal jars tightly, shake and discard.

Pickled cucumbers with vinegar

This recipe is distinguished by the addition of vinegar - add about 2-3 tablespoons to two liters of water, plus the same amount of salt.

Wash cucumbers thoroughly, if they are planned to be eaten in 2-3 weeks, then we remove the “butts”.
In jars we put cherry leaves, fresh dill, horseradish (in a small piece) and a few cloves of garlic (it needs to be chopped). Top with cucumbers.
We boil water, first add only salt there.
Gulf of cucumbers, cover, leave for two days.
Then pour the brine into the pan and boil again. If it foams, the foam must be removed.
Pour the vegetables again, after ten minutes we repeat the procedure, and here we add vinegar to the boiled solution.
Fill jars with brine and seal.
Wrap, let cool, then put in a cold place.

Pickled cucumbers in a barrel

Before proceeding directly to fermentation, you need to prepare the brine. It is done the day before the procedure itself. If the barrel is ten-liter, then 10 liters of water must be heated to 30-35 degrees, add 500-700 grams of salt there and filter.

We first rub the walls of the barrel with garlic - to prevent the appearance of mold on them.
At the bottom we put cherry and / or currant leaves, dill, horseradish - and any other spices as desired. It is only important not to immediately fall asleep all the spices - half should be left.
We put cucumbers in a barrel, vertically and tightly to each other.
We fill the barrel to the middle, then place the rest of the spices and pour the brine.
After about two or three days, the solution must be topped up.
We insert a cork into the tongue hole and remove the barrel for storage.
If the hole is on the side, you need to store the cucumbers lying down, if on top, then standing.

Pickled cucumbers with cabbage

For three kilograms of cucumbers, this recipe requires 10 kilograms of cabbage and a kilogram of carrots.

Cabbage and carrots are chopped, stacked in layers: cabbage and carrots - then cucumbers.
Alternating vegetables, fill the containers to the top.
Sprinkle them with salt (2-3 tablespoons) and fresh dill.
We put oppression, cover with gauze, leave for a couple of days - so that the brine appears.
After that, add it: add sugar (1 cup) and salt (no more than a tablespoon) to one liter of water.
We roll up the containers, put them in a cold place.

Storage Secrets

And finally, an interesting fact. We are already used to the fact that watermelon and kiwi are berries, not fruits. The fact that a tomato is not quite a vegetable is also well known. But, it turns out, you can not consider a vegetable and a cucumber! Botanists call it... a berry because it has seeds, it blooms. It also belongs to the pumpkin family, along with melon and zucchini - which, whatever one may say, are also berries!

Here is such an interesting, unusual, tasty and very healthy fruit - a cucumber.

Every year I cook for the winter not only pickled, pickled, but also pickled cucumbers. Pickled cucumbers have a special piquant taste, vinegar is not added to them, lactic acid formed during fermentation serves as a preservative, and salt in this case is a flavoring seasoning. When ready, pickled cucumbers are very tasty with a pleasant sourness. There are many recipes for cooking, but I cook most often according to these proven recipes.

Preparing pickled cucumbers

You can ferment cucumbers in wooden barrels, enameled buckets or in glass jars. Since we are not harvesting much now, we will just talk about harvesting cucumbers in jars. For pickling, I take medium-sized or small cucumbers, fill them with water and leave for 4 hours. This is done with the aim that the cucumbers are not bitter, and if the cucumbers are not from their garden, then also so that nitrates come out.

Ingredients for making brine

water - 1 liter;
salt - 2 tablespoons;
greens and seasonings - according to your preference.

Pickled cucumber recipe

In prepared glass jars of your choice, you can put dill umbrellas, horseradish leaves, blackcurrant leaves, peeled garlic cloves on the bottom, and then spread the soaked cucumbers. Next, pour chilled boiled brine and leave in the room for 3-4 days for fermentation. As soon as fermentation is over, you need to drain the brine, strain and boil.

Rinse the cucumbers in warm water so that there is no white coating and put them back in jars. After pour hot brine, leave for 30 minutes. Then drain the brine, boil and refill the jars and close hermetically. Turn the jars upside down, wrap them in a warm blanket and leave until the next day.

Store pickled cucumbers in a cool place.

Pickled crispy cucumbers for the winter

Pickled crispy cucumbers for the winter are endowed with a unique taste, and fragrant sour-saturated juice flows from the inner void when bitten. Cook in glass jars of various capacities, I think that according to my recipe they will suit your taste.

Ingredients for each 1 kg of cucumbers

water - 1 liter;
blackcurrant leaves - 1-2 leaves;
tarragon sprigs - one sprig;
dill umbrellas - 1 umbrella;
horseradish leaf - 1/2 leaf;
oak leaf or 4-5 cherry leaves;
salt - 1.5 tablespoons.

The sequence of cooking pickled crispy cucumbers for the winter

Put cucumbers in enameled (without chips) or glassware, salting them with salt and spices. Pour cold water (preferably filtered), close with an inverted plate, put a load. When foam appears in 3-4 days, remove the load, remove the foam, remove the cucumbers and put them neatly in jars.

Put blanched greens on top in the same proportion, except for horseradish and oak or cherry leaves, adding 1-2 cloves of garlic for each jar. Drain the old brine into a saucepan (without old herbs), boil and pour into jars of cucumbers to the very top, leaving no empty space. Roll up the jars, turn them over on the lids and cool under the covers. Store in a cool place.

The theory of an ideal appetizer, I don’t remember who formulated it (maybe even by me), believes that an appetizer should be simple. Snacks should be affordable and timely. It must be delicious. And the pickle from it should treat in the morning what is popularly called "hangover".

This theory fits perfectly: sauerkraut is the most ideal snack - I love them, as well as pickled cucumbers.

During my childhood, my grandmother in the village in the summer salted and fermented all kinds of garden vegetables, including cucumbers. In the village, cucumbers were sown a little - some a couple of acres. With constant care, weeding, pest control, the cucumber harvest was always excellent, even despite the raging phyto-sores. Cucumbers were salted in a huge oak barrel, I can’t even remember how big. I was small then, and the barrel seemed huge to me! And in winter, pickled cucumbers were dug out of the barrel with a bare hand, and were used just like that, and as an appetizer for a fiery rural pervak.

I still can not reliably figure out how to properly - sour, salt, or something else. Apparently, after all, sour.

Salting is a way of preserving food by preserving it in salt - dry, or in the form of brine. The increased salt content kills microbes, thereby preserving the product for a long time. Cucumbers are salted by simply pouring them with saline and keeping them in barrels for a very long time. That's how they do it. As soon as the cucumbers are salted, they become lightly salted, they are immediately eaten.

Marinated - cucumbers are marinated with vinegar and canned. Also a product for an amateur.

In my opinion, pickling is the best way to preserve cucumbers. Actually pickled cucumbers are a combination of pickling and fermentation. That's what they did when I was a kid. The essence of fermentation is the formation of lactic acid, which has preservative properties. The exquisite taste of pickled cucumbers is provided precisely by lactic acid.

pickled cucumbers can be stored in the cellar in oak barrels. But in a city apartment, it is better to preserve them after fermentation. My mother still does this, rolling pickled cucumbers into liter jars, which are on the shelf, at room temperature, in cloudy brine, and never spoil or “explode”. Amazing process.

And in winter, as needed, pickled cucumbers are used: just like that, and as an appetizer, and in, and you can even cook meat or.

Pickled cucumbers in jars for the winter. Delicious!

Ingredients (8-10 cans)

Cucumbers 8 kg
Pickling "broom" 1 bunch
Garlic 3 heads
Non-iodized rock salt taste

In home canning pickled cucumbers, three stages can be distinguished. Salting, canning, consumption.
By far the most enjoyable is the use. It's hard to argue here.
First you need to choose cucumbers. Best suited are small and green cucumbers, a pleasant green color and black pimples. For some reason, it is believed that cucumbers with white pimples are not suitable for pickling. Didn't check, I confess. Hollow and bitter cucumbers do not salt, you can ruin everything. It is important that the size of the cucumbers allows you to put them in a liter jar, and tightly enough.
Cucumbers must be sorted out, removing ponytails, damaged fruits and any debris. Next, wash the cucumbers well. Very carefully and under running water. Cucumbers must be soaked in cold water for several hours. Then rinse again.
You need a salting "broom". Its composition is the subject of endless discussions. But, as experience shows, grannies at the local bazaar will advise on this issue at the level of an academician. Usually, the "broom" includes whole stems of mature dill (with seeds), a currant branch with leaves, fennel, sometimes an oak branch, and almost always a cherry branch. An obligatory component is horseradish leaves. Usually such a broom is sold either fresh or dry. What actually for salting is almost indifferent. The broom should be washed and cut into large pieces - in pieces as wide as the width of the palm.
Garlic, of course, young - this year. Remove all teeth from the husk and wash.
It is better to ferment cucumbers in a barrel. But if you are going to preserve cucumbers in jars, then you can use an ordinary enameled bucket. The bucket should be placed in a large and deep bowl - a basin.
Place cucumbers tightly in a bucket, sprinkling with peeled garlic cloves.
On top of the bucket, leave a space approximately the width of the palm of your hand. And lay the chopped and washed pickling broom on top.
Next, the salting process begins. Pour ordinary water into a regular three-liter jar. room temperature. You will need 1.5-2 cans per bucket. Pour 6 (six) tablespoons of non-iodized rock salt into each jar. Salt - without a slide. It's hard for me to say how much it is in grams, look at the photo. But, an important point, do not oversalt, otherwise it will not be fermentation, but salting. Just today they were finishing conservation, a neighbor came to “clarify” the amount of salt, because. overdid it last year. Addendum: I did not immediately realize just to weigh - weighed. It turns out that 6 of those spoons of salt weighed 120-130 grams.
Stir salt in water until completely dissolved. Pour the saline solution into a bucket with prepared cucumbers. It is necessary that the brine completely covers the cucumbers and partially the “broom”.
Top the cucumbers with a flat circle or an inverted plate. And upload! Yes, you don’t need to put a pound weight on top, so you can crush the cucumbers. A three-liter jar of water is enough.
Now push the basin with the bucket into a corner, away from the sun and light. And forget about cucumbers for 4 days.
If the room is hot, fermentation will be very fast, and most likely three days will be enough. By the way, in a day the cucumbers will be lightly salted, and they can already be “tasted”. But, don't get carried away!
As a result, the taste of cucumbers should be - still slightly salted, but have already begun to sour. Something average. A cloudy white color of the brine will indicate that lactic acid fermentation is proceeding successfully.
On the 5th day, we start canning.
I recommend using liter jars. Very comfortably. Suitable size. The remains of the pickling broom, garlic - discard. Strain the brine from the bucket and pour into a large enamel pan. Put the saucepan on fire. Attention! Watch out for foam. The foam rises quickly. The foam should be removed with a wooden spoon.
In the meantime, arrange the cucumbers in jars.
As soon as the brine boils - pour into jars with stacked cucumbers.
Pour the pickle on the cucumbers to the very top.
Next, cover the jars with a clean towel and leave for 7-8 minutes.

Delicious pickled cucumbers in jars according to grandma's recipe

1.5 kg cucumbers (depending on size);
2 bay leaves;
1 blackcurrant leaf;
1-2 sprigs of dill with seeds;
5 black peppercorns;
3 peas of allspice;
a sprig of tarragon (about 5 cm);
a small sprig of celery (10 cm);
0.5 horseradish leaves (10 cm);
1 ring of red hot pepper (1 cm);
0.5 medium head of garlic;
for 1 liter of cold water for pouring 25 g of salt.

Recipe for delicious pickled cucumbers for the winter.

1. Put the cucumbers in a bowl, fill with cold tap water and leave for 8 hours. Thanks to the usual soaking, pickled cucumbers will be dense and not wrinkled.

2. We thoroughly wash the jars, prepare the spices, peel the garlic. At the bottom of the jar we lay out part of the spices and 2 cloves of garlic.

3. Spread the cucumbers, layering with spices and garlic cloves.

4. In a saucepan, dilute ice filtered water with salt. Fill jars with cucumbers with this solution, cover with lids and leave to sour in the kitchen for 3 days. It is better to put the jars on a towel, as the cucumbers will begin to ferment and bubble, and foam will flow from the jars. As the bubbles and foam go away, the cucumbers are fermented.

5. Drain the cloudy juice from the cans into the pan. A cloudy coating has formed on the cucumbers, but we do not wash it off. Bring the brine to a boil, pour over the cucumbers, cover the jars with lids and let stand for 15 minutes. Then pour the brine into the pan and repeat the procedure: boil, pour, stand. We send the lids to be sterilized in a way convenient for you. And once again we repeat the procedure: the brine is drained, boiled, poured. Only now we roll up the jars with sterilized lids. We turn the jars upside down and put them on a blanket in a warm place without drafts. We wrap it well with a blanket, tightly pressing the cans to each other. A day later, pickled cucumbers can be put away in the closet. At the same time, carefully check the banks. The brine should be cloudy, but the cucumbers should no longer ferment. If you notice that the lids are swollen, let air through, or the cucumbers have begun to flow, you urgently need to repeat the procedure of boiling the brine and pouring the cucumbers also 3 times. But if everything is done strictly according to the recipe, then such problems should not arise.

That's all. Pickled cucumbers for the winter ready! Before serving, wash the cucumbers from the formed plaque. Bon appetit!

Delicious pickled cucumbers in jars according to grandma's recipe

pickled cucumbers

This theory fits perfectly: sauerkraut - the most ideal snack, pickled tomatoes - I love them, as well as pickled cucumbers.

I still can not reliably figure out how to properly - sour, salt, or something else. Apparently, after all, sour.

Salting is a way of preserving food by preserving it in salt - dry, or in the form of brine. The increased salt content kills microbes, thereby preserving the product for a long time. Cucumbers are salted by simply pouring them with saline and keeping them in barrels for a very long time. This is how salted cucumbers are made (I don’t like them since childhood). As soon as the cucumbers are salted, they become lightly salted, they are immediately eaten.

Marinated - cucumbers are marinated with vinegar and canned. Also a product for an amateur.

And in winter, as needed, pickled cucumbers are used: just like that, and as an appetizer, and in vinaigrette, and you can even cook pickle.

This theory fits perfectly: sauerkraut is the most ideal snack - I love them, as well as pickled cucumbers.

I still can not reliably figure out how to properly - sour, salt, or something else. Apparently, after all, sour.

Marinated - cucumbers are marinated with vinegar and canned. Also a product for an amateur.

And in winter, as needed, pickled cucumbers are used: just like that, and as an appetizer, and in, and you can even cook meat or.

Pickled cucumbers in jars for the winter. Delicious!

Ingredients (8-10 cans)

Cucumbers 8 kg
Pickling "broom" 1 bunch
Garlic 3 heads
Non-iodized rock salt taste

In home canning pickled cucumbers, three stages can be distinguished. Salting, canning, consumption.
By far the most enjoyable is the use. It's hard to argue here.
First you need to choose cucumbers. Best suited are small and green cucumbers, a pleasant green color and black pimples. For some reason, it is believed that cucumbers with white pimples are not suitable for pickling. Didn't check, I confess. Hollow and bitter cucumbers do not salt, you can ruin everything. It is important that the size of the cucumbers allows you to put them in a liter jar, and tightly enough.
Cucumbers must be sorted out, removing ponytails, damaged fruits and any debris. Next, wash the cucumbers well. Very carefully and under running water. Cucumbers must be soaked in cold water for several hours. Then rinse again.
You need a salting "broom". Its composition is the subject of endless discussions. But, as experience shows, grannies at the local bazaar will advise on this issue at the level of an academician. Usually, the "broom" includes whole stems of mature dill (with seeds), a currant branch with leaves, fennel, sometimes an oak branch, and almost always a cherry branch. An obligatory component is horseradish leaves. Usually such a broom is sold either fresh or dry. What actually for salting is almost indifferent. The broom should be washed and cut into large pieces - in pieces as wide as the width of the palm.
Garlic, of course, young - this year. Remove all teeth from the husk and wash.
It is better to ferment cucumbers in a barrel. But if you are going to preserve cucumbers in jars, then you can use an ordinary enameled bucket. The bucket should be placed in a large and deep bowl - a basin.
Place cucumbers tightly in a bucket, sprinkling with peeled garlic cloves.
On top of the bucket, leave a space approximately the width of the palm of your hand. And lay the chopped and washed pickling broom on top.
Next, the salting process begins. Pour ordinary water into a regular three-liter jar. room temperature. You will need 1.5-2 cans per bucket. Pour 6 (six) tablespoons of non-iodized rock salt into each jar. Salt - without a slide. It's hard for me to say how much it is in grams, look at the photo. But, an important point, do not oversalt, otherwise it will not be fermentation, but salting. Just today they were finishing conservation, a neighbor came to “clarify” the amount of salt, because. overdid it last year. Addendum: I did not immediately realize just to weigh - weighed. It turns out that 6 of those spoons of salt weighed 120-130 grams.
Stir salt in water until completely dissolved. Pour the saline solution into a bucket with prepared cucumbers. It is necessary that the brine completely covers the cucumbers and partially the “broom”.
Top the cucumbers with a flat circle or an inverted plate. And upload! Yes, you don’t need to put a pound weight on top, so you can crush the cucumbers. A three-liter jar of water is enough.
Now push the basin with the bucket into a corner, away from the sun and light. And forget about cucumbers for 4 days.
If the room is hot, fermentation will be very fast, and most likely three days will be enough. By the way, in a day the cucumbers will be lightly salted, and they can already be “tasted”. But, don't get carried away!
As a result, the taste of cucumbers should be - still slightly salted, but have already begun to sour. Something average. A cloudy white color of the brine will indicate that lactic acid fermentation is proceeding successfully.
On the 5th day, we start canning.
I recommend using liter jars. Very comfortably. Suitable size. The remains of the pickling broom, garlic - discard. Strain the brine from the bucket and pour into a large enamel pan. Put the saucepan on fire. Attention! Watch out for foam. The foam rises quickly. The foam should be removed with a wooden spoon.
In the meantime, arrange the cucumbers in jars.
As soon as the brine boils - pour into jars with stacked cucumbers.
Pour the pickle on the cucumbers to the very top.
Next, cover the jars with a clean towel and leave for 7-8 minutes.

Is it possible to pickle cucumbers. Recipes for pickled cucumbers for the winter in jars under a nylon and tin lid

Pros of Pickled Cucumbers

Pickled, salted or pickled?

A spoon of tar

Little tricks