Krebli step by step recipe. How to bake fluffy puffed krebli with kefir in German

Option 1. Classic recipe for cold cucumbers for the winter

Cold canning involves soaking cucumbers in brine for three days. The vegetable is not canned, but stored in glass or wooden containers in the refrigerator or cellar.

Ingredients

a pod of Ogonyok pepper or chili;
herbs and spices to taste;
800 g fresh medium-sized cucumbers;
three slices of garlic;
100 g coarse rock salt.

Step-by-step recipe for cold cucumbers for the winter

Place the cucumbers in a wide bowl and fill with cold water. Soak the vegetable for several hours. Remove all dirt from the cucumbers and trim the ends.

Wash the hot pepper pod and cut it in half. We peel the garlic and chop it into slices. We wash the herbs and spices. We put everything on the bottom of a three-liter sterile jar in which we will prepare the vegetable.

Place the washed cucumbers tightly in a jar. Sprinkle salt on top and fill with cold boiled water. Close with nylon lids and shake vigorously until the salt crystals dissolve.

After three days, the liquid will become cloudy and the cucumbers will darken. Pour the brine into a saucepan and dilute it with water at the rate of one glass per bottle. Bring to a boil, cool and pour over the cucumbers. We send it to the cellar, closing it with lids.

For pickling, use small cucumbers. To ensure that the vegetables are evenly marinated, take cucumbers of approximately the same size. The most delicious snack is made from cucumbers with thin skin and pimples.

Option 2. Quick recipe for cold cucumbers for the winter with celery

Direct preparation will take no more than half an hour. While the cucumbers are soaking and fermenting, you can go about your business. Canning occurs without heating the brine.

Ingredients

600 ml spring water;
kilogram of small cucumbers;
four umbrellas of dried dill;
½ bunch of parsley;
four bay leaves;
50 ml vodka;
two slices of garlic;
ten peas of allspice;
60 g coarse salt;
four stalks of celery.

How to quickly prepare cucumbers for the winter in a cold way

We wash the cucumbers under running water. Remove the stalks. Place the prepared cucumbers in a container. Fill with cold water and leave for three hours. Place a lid on top and place a weight so that the vegetable does not float up.

Wash liter jars thoroughly. No need to sterilize. At the bottom of each jar we place a bay leaf, dill umbrellas and allspice peas. Fill the containers with cucumbers, compacting them tightly.

Wash the celery. Cut the stem into pieces along the length of the cucumber. Fill the spaces between the cucumbers with celery. Rinse the parsley. Peel the garlic and cut into slices. We fill the free space on top with parsley and celery leaves. Add garlic slices. Pour a shot of vodka into each jar.

Dissolve salt in cold water. Fill the contents of the jars with brine and close with nylon lids. Place on a tray, cover with a towel and leave for three days. Then drain the cloudy brine. Without removing the cucumbers from the jars, fill them with clean water and drain it. We repeat the procedure until the white coating is washed off. Fill again with clean water and roll up with tin lids.

For preparation, use freshly picked vegetables. This will keep the cucumber skin crisp. For brine, use spring or filtered water. The utensils used for cold preparation of cucumbers must be perfectly clean.

Preparing the dough

Having made sure that all the products are available in the kitchen storerooms, we begin by preparing the dough for kefir crabs. Take a deep, large bowl and pour the entire amount of kefir into it. Next, add sour cream (all the amount) and a broken egg.

Now pour all the yeast and sugar into the mixture. Mix the resulting substance again and leave for three to five minutes for the yeast to “wake up”.

The next step is to pour salt into the future dough for kefir crabs and add a spoon (large) of vegetable oil. Mix the dough base again.

Combine the baking powder with the flour and begin sifting the bulk ingredients into the liquid base. Mix flour and liquid. If necessary, add more flour. The dough should not be too heavy, but should not spread. Let the consistency of yeast dough for kefir crabs be similar to dough for buns.

Lightly dust the countertop with flour and place the dough on it. Knead it thoroughly. Leave for about an hour, covered with a towel or film. Let the dough rest while the gluten from the flour spreads through it.

Option 3. Cold cucumbers for the winter with mustard

Cucumbers prepared this way are slightly sour. Mustard will make the vegetable crispy. The appetizer goes well with sauerkraut.

Ingredients

ten kg of cucumbers;
five liters of filtered water;
400 g dill umbrellas;
horseradish root;
two heads of garlic;
100 g cherry leaves;
100 g coarse salt;
half a glass of dry mustard.

How to cook

Rinse the leaves of the plants thoroughly under running water. Do the same procedure with cucumbers. Trim the ends. Peel the horseradish root and chop finely. Chop the peeled garlic cloves into thin slices. Visually separate the leaves, horseradish and garlic into three parts.

Place one part on the bottom of a clean jar. Then stack the cucumbers tightly vertically. Lay out the second part of the greens and another layer of cucumbers. Repeat until you run out of ingredients.

Sprinkle mustard powder on top. Dissolve coarse salt in five liters of filtered water. Fill the contents of the jars with cold brine. The liquid should completely cover the cucumbers. Close the jars tightly with a nylon lid and refrigerate.

Do not use iodized or sea salt to prepare the brine. A coarsely ground stone grinder is best suited for this. Pre-soak the cucumbers overnight to remove any bitterness.

Option 4. Cold cucumbers for the winter in a barrel “Rustic style”

Everyone knows that the most delicious cucumbers for the winter are obtained in wooden barrels. They used to make them big. Today you can buy small-sized tubs, which will allow you to pickle cucumbers even in an apartment. This recipe involves pickling a lot of vegetables.

Ingredients

one hundred kg of cucumbers;
seven kg of rock salt;
half a kilogram of horseradish root;
kg of cherry and currant leaves;
three kg of dill;
kg parsley and celery leaves;
half a kilogram of horseradish leaves;
300 g garlic;
100 g fresh hot pepper.

How to cook

Rinse the spicy herbs. We sort through and remove moldy, rotten and dried leaves and stems. Leave the washed plants to drain. Peel the garlic and horseradish root, rinse and cut into small pieces.

We place a third of the prepared plants on the bottom of the barrel. Wash the cucumbers thoroughly. Place vegetables on top. Shake the barrel slightly so that the cucumbers settle tightly. Place another piece of greenery on top. So we put the ingredients until the greens and vegetables are gone.

Dissolve salt in filtered water. Strain the brine through a clean cloth and pour it over the cucumbers. After a couple of days, when the fermentation process begins, we seal the barrel and transfer it to the basement.

The preparation of the barrel begins three weeks before pickling the cucumbers. The container is filled to the top with water so that the wood swells and the cracks disappear. Then the water is drained and the barrel is washed with soda solution. The container is filled with boiling water. The cooled water is drained. The inside of the barrel is rubbed with garlic.

Option 5. Cold cucumbers for the winter in a plastic barrel with coriander

Glass, wooden or plastic containers are used to prepare cucumbers. The plastic container is washed with a soda solution, rinsed, doused with boiling water and wiped dry. Rub the inside with garlic.

Ingredients

fresh cucumbers;
60 g of rock salt per liter of spring water;
horseradish root;
garlic;
cherry, horseradish, currant, grape leaves;
coriander;
allspice and bitter pepper;
dill umbrellas;
plastic barrel with a volume of 15 liters.

How to cook

We wash the plant leaves and dill umbrellas under running water. Carefully sort through and lay out on a kitchen towel to get rid of excess moisture. Soak the cucumbers for several hours.

Place some of the herbs and spices on the bottom of the prepared barrel. Place a layer of cucumbers on top and shake lightly. The next layer is to add spices and herbs. So we fill the barrel almost to the top. The last layer should be plant leaves.

Dissolve rock salt in water. We lower the barrel with cucumbers and herbs into the basement. Strain the brine and fill the contents of the container with it. Close the lid tightly. After three days, open the barrel, add brine and close tightly again.

Before planting the cucumbers, they must be doused with boiling water and then immediately doused with cold water. This will preserve the color of the fruit. It is advisable to take cucumbers of the same size, so they will be salted evenly.

Pickling cucumbers for the winter is a way to prepare delicious crispy cucumbers without vinegar. This preparation will be perfect for the holiday table and family dinner. Pickled cucumbers are ideal for salads, soups and other dishes. Even though it takes a long time to prepare, the results are worth it. Read the article on how to salt cucumbers and preserve them until cold weather.

Cucumbers for the winter: recipe for cold pickling, ingredients

For the winter, cucumbers are salted with all kinds of aromatic herbs. Mustard and even vodka are added to them.

The jars are covered with nylon lids without rolling up, provided that the workpiece has a place in a cool basement or in the refrigerator. There are ways to preserve snacks in an apartment.

In order to replenish your stock of preparations for the winter with delicious, crispy pickles, prepare the following ingredients:

cucumbers - 1.5–2 kg;
hot pepper -1⁄3 pod;
horseradish root - a small part;
leaves of laurel, oak, cherry, horseradish, black and red currant - 2-3 leaves each;
dill inflorescences - 1 pc.;
garlic - 3-4 cloves;
black pepper and allspice peas - 5 mountains each;
mustard seeds - 0.5 tsp;
salt - 100 g per liter of water.

A three-liter jar contains about 2 kg of cucumbers. Choose small, dense fruits.

Add hot pepper based on your own taste preferences. For one 3-liter jar, it is enough to cut a ring from the pod 1 cm long.

The leaves of fruit trees and shrubs make the brine more aromatic. If it is not possible to use the leaves of the listed plants, it does not matter.

Before you start salting cucumbers, soak the fruits and herbs in cold water for 2-3 hours.

Prepare in advance the jars in which you will put the cucumbers and the lids with which you are going to cover the jars. Wash them thoroughly and sterilize them.

If all the ingredients are ready, all that remains is to find out how to pickle cucumbers.

German Krebli - a simple and delicious recipe: Video

Ingredients

500 ml - kefir
500 g - flour
2 pcs. - eggs
3 tbsp. l - sugar
1 sachet (7 g) - yeast
1 tbsp. l - salt
1 sachet (14 g) - baking powder or 0.5 tsp - soda
Sunflower oil for frying - approximately 300 g

Cooking time is approximately 2 hours.

Yield 12 servings.

Krebel, a German pastry, is a traditional pastry from old German cuisine. These are delicious soft pretzels sprinkled with powdered or granulated sugar on top. They prepare simply and quickly. They have excellent taste and alluring aroma. Yeast Krebel with kefir (or without) is a favorite treat for both children and adults.

Krebel, a German pretzel, the recipe of which may include kefir, yogurt, sour milk, and sour cream. Or any fermented milk product that is available and loved by you. You can also add or exclude yeast from the recipe as desired.

How to cold pickle cucumbers for the winter

The recipe for pickling cucumbers is quite simple. Pickling cucumbers for the winter itself takes time. So:

Rinse the cucumbers under cold running water.
Place vegetables, spices and herbs in jars. Do not compact the fruits tightly.
Prepare the brine - at least 1–1.5 liters for a three-liter jar.
Fill the cucumbers with brine so that 2–3 cm from the top of the jar remains empty.
Close the jar with a hot nylon lid so that when it cools, it sits tightly on the neck of the jar.
Leave the workpiece to stand at room temperature. After 4–5 days, the brine will become clear. Sediment will fall to the bottom of the jar - this is a signal that the pickling of the cucumbers was successful and you can close the snack for the winter.
Open the jar and drain the brine. Pour clean cold water into the jar and rinse the contents. Repeat the procedure until all the sediment is washed away.
When the jar and cucumbers are clear of sediment, fill the jar to the top with clean cold water.
Screw on the sterilized lid.

If you send the cucumbers to pickle in a dark and cool place, the preparation period for the snack will increase to a month.

The recipe does not include the addition of vinegar: the cucumbers are salted naturally, and the vinegar will make them pickled. In winter you can enjoy delicious cucumbers.

Vegetables

How to bake krebli with kefir

Here is a classic German recipe for sweet krebel. If you decide to bake Russian borscht, remove the sugar.

Take:

Kefir - half a liter.
Eggs – 2 pcs.
Flour – 600 gr.
Soda - a small spoon.
Sugar – 2 large spoons.
Salt - a teaspoon.
Sunflower oil - a glass.

Recipe with photo

Remove kefir from the refrigerator in advance, or warm it slightly before using.

Pour the drink into a bowl. Add soda. Walk for about 5 minutes so that the soda starts working and the mass begins to rise.

In a separate bowl, beat the eggs, adding sugar. Finally add salt and beat again.

Combine kefir and egg mixtures. Shake and start gradually adding sifted flour.

At the end, add it carefully; the dough mixture should not be too steep, like on dumplings, for example. proper crab dough sticks to your hands. It is soft and pliable.

Cover the lump with a towel and let it rest for an hour.

Place the dough on the table, roll out a rectangle 1-1.5 cm thick.

Cut into strips lengthwise and crosswise. You should end up with rectangles. Cut the middle of the rectangles.

Next, take the workpiece in your hand and shake it slightly. It will sag. Take the bottom of the workpiece with your hand, push the end through the hole and lower it down (turn it inside out). Krebel is formed according to the type of brushwood.

Pour oil into a saucepan or deep frying pan. Heat it up, throw in the workpieces.

Make sure the crabs float in the oil, drowning halfway. Do not move away from the stove, constantly turn.

To help novice cooks, I found a video with a step-by-step explanation of how to prepare crabs using kefir dough. May it always be delicious for you.

This outlandish name is nothing more than everyone’s favorite brushwood cookie, or “khrustiki” in common parlance. This delicacy differs in that it is more airy and soft. Crebbles are prepared very easily and quickly, and most importantly, they can be served with tea with anything - honey, condensed milk, jam. If you care about the health of your children, then such homemade cakes will be the best solution for you. Sweet puffed crabs are sure to please the little members of your family.

How to cook crabs?

Ingredients:

kefir – 500 ml;
eggs – 1 pc.;
flour – 500 g;
sugar – 3 tbsp. spoons;
soda – 0.5 teaspoon:
vegetable oil – 200 ml;
salt.

Preparation

First you need to prepare the crab dough. Add soda to the kefir and leave it to stand for about 5 minutes. Pour the kefir into a deep bowl, add sugar, a pinch of salt and a pre-beaten egg. Mix well and add flour little by little. Knead the dough and leave it aside for two hours, covered with a towel. Pour vegetable oil into a cauldron and heat well. Place the dough on a table sprinkled with flour. Roll out the layer to approximately 5 mm thick and cut it into squares. Make a small cut in the middle of each square and pull one of the ends through it. Fry the finished squares in oil until golden brown. Place the finished crabs on a paper towel to remove excess oil. When serving, you can sprinkle with powdered sugar.

Air brush recipe

Airy brushwood reminds us of childhood. These crispy cookies are ideal for breakfast and evening tea.

Ingredients:

flour – 2.5 tbsp;
sour cream – 80 g;
eggs – 2 pcs.;
sugar – 2 tbsp. spoons;
milk – 50 ml;
cognac – 3 tbsp. spoons;
vegetable oil – 300 ml;
vanillin;
soda;
vinegar;
powdered sugar.

Preparation

Beat the eggs, sugar and vanilla well. Then add cognac and sour cream. Mix well again. Quench the soda with vinegar and pour into the eggs. Gradually add flour, stirring all the time until the dough becomes homogeneous. Divide it into 8-9 equal pieces. Roll out each and cut into strips, approximately 3 cm wide. Make slits in the middle of each strip. Thread the end of the strip through the middle. Heat the oil in a cauldron until it begins to bubble. Drop a few strips at a time into the boiling oil and fry on all sides until golden brown. Place the finished brushwood on paper to remove excess oil. Then transfer to a plate and sprinkle with powder.

Ingredients

500 ml - kefir
500 g - flour
2 pcs. - eggs
3 tbsp. l - sugar
1 sachet (7 g) - yeast
1 tbsp. l - salt
1 sachet (14 g) - baking powder or 0.5 tsp - soda
Sunflower oil for frying - approximately 300 g

Cooking time is approximately 2 hours.

Yield 12 servings.

Description

Cold crispy cucumbers for the winter

- This is one of the simplest and most traditional winter preparations, which was practiced long before modern methods of pickling. The preparation is distinguished by its ease of preparation. To create such crispy cucumbers, you do not need to prepare the marinade, boil it several times and pour it over the cucumbers. Also, we will not use vinegar or citric acid in the recipe; even without these ingredients, the cucumbers will last all winter and the resulting cubes will be more healthy and natural.

Although vinegar and citric acid are responsible for preserving vegetables, they also cause increased acidity, which can lead to diseases such as gastritis. No less often, they try to replace vinegar in pickling with acetylsalicylic acid, which is contained in aspirin tablets. But even this does not guarantee the finished product is useful and natural, because any tablets have a detrimental effect on the liver and kidneys.

It is for these reasons that we recommend using the simplest and most traditional method of pickling cucumbers for the winter without sterilization.

To make it easier for you to understand the intricacies of preparing crispy pickles in a cold way, we have prepared a very visual and simple step-by-step photo recipe. Below you will find the most important aspects of preparing this preparation at home. There is no need to worry about the safety of such a preparation: many years of practice have proven that cucumbers feel great in jars under nylon lids if they are kept in low temperature conditions, for example, in a cellar. Let's start pickling crispy cucumbers for the winter in a cold way.

Steps

It is very important to change the water every couple of hours: this will make the cucumbers very crispy and their peel will become thinner.

After the specified time, the ends of each fruit must be cut off on both sides as shown in the photo.

Horseradish root in this recipe is used to give future pickles a little spiciness and piquancy. The same ingredient will provide cucumbers with additional safety.

At this stage we have to prepare the garlic cloves. It is very important to choose young and hot garlic, the cloves of which will be responsible for the aroma of the future preparation.

We separate the head of garlic and free the cloves from the dense husk.

Currant leaves will also play an equally important role in the fermentation process of cucumbers. By the way, you can safely use raspberry or cherry leaves instead. We thoroughly wash the neat small leaves in cold water and leave them on the table to dry.

As for spices, a classic set of bay leaves, peppercorns and clove buds is used for pickling cucumbers. However, nothing prevents you from adding any other suitable seasonings such as coriander or cumin to your cucumbers

We wash large glass jars in boiling water and soda, then dry them and begin filling them with ingredients.

We put a couple of currant leaves on the bottom, we also add coarsely chopped garlic cloves, chopped horseradish root, peppercorns, cloves in buds and bay leaves.

Now fill the jar with prepared cucumbers so tightly that there are practically no air pockets left in the container. Place about three tablespoons of coarse rock salt on top of the cucumbers into each jar.

We fill the cucumbers with the most ordinary cold, raw water, even from the tap.

We loosely cover the jars with nylon (plastic) lids and place them in a basin with high sides, since during fermentation the water will increase and the liquid will flow out of the jars. Leave the cucumbers to ferment for the next two days.

After the specified time, the brine in the jars will become noticeably cloudy, but do not worry, because this is how it should be.

Carefully strain the liquid from the jars into a saucepan, bring it to a boil and then pour it back into the cucumbers.

Over the course of another day, we salt the cucumbers at room temperature, placing the jars in the same basin. After this time, the workpiece should be removed to a cool cellar.

Pickled crispy cucumbers, cold sealed for the winter without sterilization, are ready

Bon appetit!

There are several dozen recipes for pickling cucumbers, and they can be combined into 2 large groups - hot and cold methods. In the first case, salt and other spices are dissolved in boiling water, and in the second - in ordinary cold water.

Seven interesting recipes for cold pickling of cucumbers in jars for the winter are discussed in detail below.

Cold pickled cucumbers are an excellent preparation for the winter

The cold method has several advantages over the hot method. Firstly, it’s faster and more convenient – there’s no need to boil the water first. In addition, cold water preserves all the beneficial substances of cucumbers, while boiling water destroys some of them.

Many more pickle lovers claim that such cucumbers are more tasty and fragrant. Finally, there is a practical side to the issue - cold pickled cucumbers for the winter can be placed in any jar without fear that it will crack due to boiling water.

Based on the calculation, we will take the products in this quantity.

Ingredients for a 3-liter jar

1.5 kg of medium-sized vegetables (10-15 cm in length);
1.5 liters of water;
3 level tablespoons of salt;
a teaspoon of sugar;
a few peppercorns;
and several dill umbrellas.

The jars must first be sterilized by keeping them in the microwave for 3-4 minutes or over boiling water for 10-15 minutes. The recipe itself is very simple and consists of the following steps:

Preparation progress

Step 1. The basis for the success of any recipe is choosing the best ingredients and following the cooking technology. First you need to carefully select the cucumbers. They should be the same size, with fairly dark but not too hard skin.

When pickling cucumbers using a cold method, it is preferable to use spring or well water. Another option is proven bottled or filtered water. You can prepare the brine using tap water, but it is advisable to let it sit for a day beforehand.

So, water is poured into a jar, where spices and herbs are first placed.

Step 2. Then the cucumbers themselves are placed quite tightly and filled with water so that the level completely covers the contents.

Step 3. Let it sit for 2-3 days at room temperature in a dark place - for example, under a table, covered with a thick cloth. During this time, the cucumbers will ferment, after which foam will periodically appear on the surface, which is normal.

It can be removed and water can be gradually added - literally a few tablespoons. After 3 days, roll up with iron or cover with nylon lids, put in the cellar or in the refrigerator.

Step-by-step preparation

Ingredients.
Heat the kefir until it becomes warm, stir in the soda and leave for 5 minutes, the mass will foam slightly and rise.
Separately, beat the eggs with sugar, then add salt.
Mix the egg mass with the kefir mass.
Gradually adding flour, knead the dough. If necessary, add more flour.
The finished dough should stick to your hands. Cover and leave the dough to rest for 1 hour.
Sprinkle the table with flour and roll out the dough to 0.5 mm thickness.
Cut the dough into rectangles or diamonds.
We make a cut in the middle, not reaching the edges.
Now we take the crabs by the edge and pull them in through the cut, turning them out.
Heat the vegetable oil and start frying our crabs over medium heat.
Fry on both sides. The crabs will increase in size.
The finished crabs can be sprinkled with powdered sugar or smeared with jam, as you like.
Invite everyone to tea! Bon appetit.

Someone will say - brushwood, and they will be mistaken. These are fluffy, airy, tender kefir-based krebbs - a pastry traditional in German cuisine. The structure resembles donuts. Our brushwood is crispy, and the krebel is soft. Another difference: butter pastries can be sweet; they are eaten by dipping them in jam and drinking tea. After making them slightly salty, the donuts are used as bread. Instead of kefir, it is allowed to use yogurt, sour milk and other fermented milk products.

Curly baked goods have only one drawback - calorie content. As much as 339 kcal. per 100 gr. Therefore, gather your will and don’t get too carried away. You can use kefir to make dough for another tea cake with a funny name. Have you tried it? I invite you to the recipe.

Cold pickling of crispy cucumbers: recipe with mustard

As we know, when pickles are prepared, no vinegar is added - just salt is enough. And the crunchiness, hardness and elasticity of cucumbers pickled according to this simple recipe comes from spices and mustard.

We remind you that only table rock salt is used for cold salting of cucumbers (iodized salt is not suitable).

Proportions for a 1 liter jar

cucumbers - 500-600 g;
the same amount of water (it is poured in such an amount that the liquid completely covers the vegetables);
salt - 1.5-2 level tablespoons (30-40 g);
sugar – half as much as salt (this component is optional, you don’t need to add it at all);
dry mustard powder or seeds – 1 teaspoon;
garlic – 3 cloves;
horseradish – 1 leaf or 2-3 small pieces from the root;
cherry, currant, oak, raspberry - 1-2 leaves each;
allspice peas - to taste;
dill - several umbrellas.

Thus, the main ratio is cucumbers/water (1:1) and salt/sugar (2:1). Although in a number of recipes you can find the same ratio of salt and sugar (1:1). It is clear that in this case the brine will turn out to be noticeably sweet.

How to pickle cucumbers

Step 1. First, prepare all the necessary components. Of course, we will pay special attention to the cucumbers - they need to be washed and soaked in cold water for several hours.

For liter jars, it is better to take small or even miniature fruits, which will be from 7 to 10 cm in length. In any case, they should all be approximately the same size.

Step 2. During this time, we wash the greens, cut the garlic cloves into slices, and most importantly, prepare the jars. They need to be sterilized in the usual way - hold them for 15 minutes over boiling water (steam) or the same amount of time in the oven at a temperature of 180 o C. Another option is to keep them in the microwave for 4 minutes, turned on at full power.

Step 3. Place garlic, herbs and cucumbers in jars: the first rows are in a vertical position, and the second row is simply placed on top of the first one, as shown in the photo. At the same moment you need to add 2-3 dill umbrellas.

Step 4. Meanwhile, prepare the brine based on the indicated ratios. Dissolve salt and sugar in a saucepan or any other container, add mustard. First fill the berry and oak leaves with boiling water for 5-7 minutes, then add them to the cucumbers.

Step 5. Fill the cucumbers to the top. Cover with lids and leave to stand for 2-3 days in a dark (but not cool) place - for example, under a table.

Step 6. During this time, you need to periodically look at the jars to remove the foam that forms on the surface due to fermentation processes. After this, you can roll up the cucumbers for the winter with iron lids or cover them with thick nylon lids.

The most popular German crab recipe

Making crabs is easy even for those who have no culinary experience. The process takes little time, and the result will please all family members. The baked goods are so delicious that they will decorate not only everyday tea parties, but also the holiday table. The only negative is that it is very difficult to stop eating this delicacy, so you will have to limit yourself in order to maintain your figure.

To prepare classic German krebbs with kefir, you will need the following ingredients:

500 ml kefir (preferably fatty);
2 eggs. Take large eggs, but if you get small ones, use 3 pieces;
2 tablespoons sugar;
600 grams of premium flour;
1 teaspoon baking soda;
1 teaspoon salt;
2 cups (200 ml) vegetable oil.

Let's look at a classic recipe that shows step by step how to prepare the dish:

Heat the kefir, but make sure it is only lukewarm, not hot. Mix soda into warm kefir and leave to simmer for about five minutes. The mass will react, foam and rise slightly.
In a separate bowl, beat the eggs with sugar and add salt to the finished mixture.
Pour the egg mixture into kefir and soda. Make sure that the kefir is not hot, otherwise the eggs may curdle and the baking will not work.
Gradually add flour to the resulting mixture and knead the dough. If it turns out too liquid, add more flour if necessary. The finished, properly kneaded dough should stick to your hands.
Leave the dough in a warm place for an hour, after covering it with a clean towel.
Pour flour onto the table and roll out the dough to about 0.5 mm thick. Cut it into rectangles.
We make a cut in the middle of each piece, not reaching the edges.
Carefully take the edges and pull the edge through the cut, turning it outward.
Heat the vegetable oil and fry the crabs on both sides over medium heat.

The finished crabs will increase in size, so use a large bowl to accommodate everything.

Quick pickled crispy cucumbers: a simple pickling recipe

But we propose to pickle such cucumbers very simply and quickly at home. They cannot be stored for a long time and it is advisable to consume them within a week. True, they are so crispy and tasty that they won’t last long in the refrigerator!

Ingredients:

cucumbers – 1 kg;
table salt – 2 tbsp. spoons;
garlic – 4 cloves;
fresh dill – 1 bunch;
black pepper – 5 peas.

Cooking progress step by step

Step 1. Wash the cucumbers in cold water and cut off the ends on both sides. Of course, it is advisable to pre-soak them for a couple of hours, but if these are the freshest cucumbers from the garden, then this is not necessary.

Step 2. Now we cut each cucumber crosswise on both sides or even cut it in half lengthwise - this way they will be salted even faster. Place the cucumbers in a tight bag, sprinkle with salt and mix thoroughly - you just need to shake the bag well.

Step 3. Now it’s the garlic’s turn: peel each clove, cut into pieces or crush with a special crush or knife.

Step 4. Finely chop the dill, and then add the garlic, dill and pepper to the cucumbers. Shake the bag vigorously again and mix everything.

Step 5. We keep our lightly salted cucumbers at room temperature for 2.5 - 3 hours. Then we put it in the refrigerator.

Quick pickled cucumbers (lightly salted)

How to cook Krebel with kefir - recipe with photos step by step

Take kefir and pour it into a plate. Kefir should be warm, so you need to take it out of the refrigerator in advance. Or you can heat it in the microwave, or add a little boiling water. The main thing is not to use it cold. This determines how fluffy the finished product will be.

Add eggs.

Stir sugar, salt, soda or baking powder until foam appears.

Add the yeast and stir. Let it sit for about five minutes.

Knead the dough well, it should become elastic and not stick to your hands (the amount of flour can vary in either direction).

Let stand for 30 minutes. The dough will rise slightly.

Ready dough. Divide into pieces and roll out to a thickness of 1 - 1.5 cm.

Cut into strips and make cuts in the middle.

Heat the oil (200 ml) over high heat, put the Krebli in a frying pan.

Fry on both sides until golden brown. Add oil if necessary.

Place the Krebel on a plate while they are still warm, sprinkle with powdered sugar or granulated sugar, if desired. Krebel made with kefir and yeast is ready. Serve with your favorite drink.

Calories: Not specified

Cooking time:
Not specified
Today I will tell you how to prepare it - “Krebel”, a German pastry, by the way, a recipe made with kefir. When I want to bake something quickly, I prepare this delicious and quick pastry. The result is wonderful products that fascinate with their shape. When you eat them, you get the impression that there couldn’t be a better pastry. The dough cooks quite quickly, does not stand for a long time and should not increase in volume. Once you knead it, it will be ready to cook. Quick baking is especially valuable in my family, because the kids don’t always want to wait long and always want to eat. It is for such cases that I prepare krebel. Last time we already cooked. Necessary products:
- 300 g of kefir;
- 100 g granulated sugar; - a little salt; - 500 g of wheat flour; - 1.5 tsp. baking soda; - 1 chicken egg. Recipe with photos step by step:

I pour all the granulated sugar into the kefir. The dough should be sweetened, not too sweet. Since in the future I will sprinkle the crabs with powdered sugar. I stir kefir and sugar several times. Kefir should be at room temperature, not ice-cold. I beat one egg into kefir. I shake the mixture with a spoon until the egg is mixed with kefir. I add baking soda so that it foams in the kefir mass, entering into a chemical reaction with the fermented milk product. I first add the wheat flour in parts so that I can stir the dough, and then add all the flour. I knead the dough with clean, warm hands, gradually forming a ball. It will be soft, breathable and airy. The cradle will be the same. I roll out the dough, its thickness will be about 1-1.5 cm. I cut it into diamonds, triangles, as it turns out. I make a cut in the middle with a knife. I turn one end out so as to tighten the cradle. I heat the vegetable oil well in a frying pan. Fry the crabs until they are browned on both sides. I transfer all the fried crabs to a large plate. Let them rest and cool down a little. Before serving, sprinkle generously with powdered sugar. It will be both beautiful and tasty. Freshly brewed tea and krebel are a wonderful way to end the day, so treat the whole family and enjoy time spent around the table. We remind you that last time we cooked

How to cook crabs?

Ingredients:

kefir – 500 ml;
eggs – 1 pc.;
flour – 500 g;
sugar – 3 tbsp. spoons;
soda – 0.5 teaspoon:
vegetable oil – 200 ml;
salt.

Preparation

Air brush recipe

Airy brushwood reminds us of childhood. These crispy cookies are ideal for breakfast and evening tea.

Ingredients:

flour – 2.5 tbsp;
sour cream – 80 g;
eggs – 2 pcs.;
sugar – 2 tbsp. spoons;
milk – 50 ml;
cognac – 3 tbsp. spoons;
vegetable oil – 300 ml;
vanillin;
soda;
vinegar;
powdered sugar.

Preparation

Cold crispy cucumbers for the winter: recipe with horseradish and garlic

This recipe can also be considered one of the simplest ways to pickle cucumbers for the winter, because the sequence of actions is fundamentally no different. The only difference is that this time they add garlic and horseradish.

However, you should not overdo it with their quantity. Per liter, it is enough to put 2-3 cloves of garlic or the same number of small pieces of horseradish root (they can be replaced with small leaves of this plant).

Take the following ingredients for a 3 liter jar:

1.5 kg of cucumbers (you can take large fruits, but they should all be approximately the same size);
1.5 liters of water;
3 large spoons of salt;
1.5-2 level tablespoons of sugar;
garlic – 5 cloves;
horseradish – 2 leaves or several pieces of root;
pepper – 15 peas.

The cooking technology is as follows:

Step 1. Wash the fruits and soak them for several hours in cold water.

Step 2. Prepare the greens, cut the garlic into large slices.

Step 3. Sterilize the jars and put herbs and spices in them.

Step 4. Place the cucumbers - quite tightly, but not too much.

Step 5. Fill with water to the top. We leave to ferment for 3 days, after which we close the lid and put it in a cool place. The product will be ready in 1 month.

Krebli in German

You will get tasty and fluffy crabs if you cook them according to this recipe. First you need to make sure you have all the necessary ingredients for baking. Let's check the list:

five hundred milliliters of kefir of any fat content;
sour cream - three hundred grams;
flour - about one kilogram (here everything will depend on its type and stickiness);
salt for fluffy kefir crabs will need about a teaspoon, without top;
one egg;
a tablespoon of sugar;
baking powder - fifteen grams;
dry yeast - one small spoon;
lean oil - for frying products;
powdered sugar - for sprinkling finished baked goods (optional).

Cold pickling of cucumbers for the winter: recipe with berry leaves

Perhaps the most important requirement for pickles is that they turn out crispy. And this is quite fair, because the cucumber should not be watery, but dense enough to be a pleasure to bite into.

It is not difficult to obtain such a dish, and it is not necessary to use vinegar for this (although, if desired, you can use this technique, but these will no longer be salted, but pickled cucumbers).

In this case, we will resort to another option - we will simply add fresh (or preferably slightly dried) leaves of berry bushes - raspberries, black currants or cherries - to the brine. If oak trees suddenly grow in the vicinity, you can also collect their foliage.

To cold pickle cucumbers for the winter according to this recipe, take the following ingredients:

Calculation per liter jar

600 g medium cucumbers of the same size;
0.5-0.6 l of water;
salt – 1 heaped tablespoon, i.e. 30 g;
sugar – a teaspoon (you don’t have to add it at all);
10 peppercorns;
2-3 cloves of garlic;
2-3 dill umbrellas;
1-2 horseradish leaves;
1-2 leaves of currants, cherries or raspberries;
1-2 oak leaves.

The sequence of actions is as follows:

Step 1. First, as usual, soak the cucumbers in water, keeping them in a basin for about 3-4 hours.

Step 2. Then put herbs and garlic, as well as black peppercorns, into pre-sterilized jars.

We lay the cucumbers quite tightly, but they should not protrude above the neck.

Step 3. Dissolve a tablespoon of salt and a teaspoon of sugar in half a liter of cool water and mix.

Step 4. Pour this water into the jar with cucumbers and cover with a lid, but loosely.

Step 5. You can first cover the fruits on top with a leaf of any plant from those we took for pickling.

Cold salting cucumbers for the winter: a spicy recipe with chili peppers

Cucumbers prepared according to this recipe can be stored for a long time even in a city apartment (for example, in a pantry). And yet it is better to put them in a cool place - after all, according to this recipe, we will close the cucumbers cold-pickled under nylon lids.

Ingredients for a 1 liter jar:

600 g cucumbers;
0.5 l of water;
1.5 tablespoons of salt;
10 peppercorns;
leaves of cherry, raspberry, currant, oak;
several dill umbrellas;
3-4 cloves of garlic;
2-3 pieces of horseradish root;
3 pieces of hot chili pepper (fresh);
half a teaspoon of dry mustard.

How to cold salt cucumbers according to this recipe:

Step 1. First, wash the cucumbers and put them in cool water for several hours.

Step 2. Dissolve salt in water.

Step 3. Place cucumbers in clean jars (you can simply wash them well and pour boiling water over them), topping them with herbs, spices and pepper. Be sure to add dry mustard.

Step 4. Fill the jars with brine to the top, close with a nylon lid and leave the cucumbers to ferment in a cool place. You need to check the cucumbers periodically and add water if necessary. Cloudiness and darkening of the brine with such salting is normal.

Step 5. The fermentation process of cucumbers lasts up to 3-4 weeks. When the brine becomes light, put the jars in the refrigerator for storage.

Crispy pickled cucumbers “under the temperature”: recipe with vodka

And this version of cold-salted cucumbers for the winter can be tried by those who like something new. And in general, you can pickle 1-2 liter jars in this way as an experiment.

For a 1 liter jar we take:

600 g cucumbers;
0.5 l of water;
1.5 tablespoons of salt;
1 dessert spoon of sugar;
peppercorns;
cherry, raspberry, currant leaves;
several dill umbrellas;
50 g vodka (2.5 tablespoons).

How to pickle cucumbers:

Step 1. Wash, soak the cucumbers for several hours, sterilize the jars and put green leaves in them.

Step 2. Place the cucumbers there.

Step 3. Prepare the brine - dissolve salt and sugar in water, add vodka and pour this mixture over the cucumbers.

Step 4. Leave the jar alone for 2-3 days (you can cover the neck with gauze or loosely cover it with a lid).

Step 5. After three days of fermentation, close the jar completely with a lid - for the winter.

It’s not hard to guess that the recipe with vodka and mustard can be combined into one. Then the finished product will turn out exceptionally tasty, and the brine will certainly not ferment.

Crispy pickled cucumbers - an excellent preparation for the winter

Bon appetit!

You can pickle cucumbers in different ways - hot, cold, in buckets, jars, barrels. But if we compare, then, perhaps, cold pickled cucumbers turn out to be the most delicious.

They can be used to prepare vinaigrette, added to pickle sauce, various other dishes, and also eaten with boiled or fried potatoes.

The only drawback of this workpiece is that it needs to be stored in a cool room - in a cellar or basement, so it is not suitable for apartments.

But you can still make a couple of cans. They will definitely fit in the refrigerator. So, how to make this delicious thing called pickles in a cold way in jars for the winter?

Basic recipe

What you will need for pickling:

1.7 kilograms of fresh cucumbers;
15 pieces of cherry leaves;
3 horseradish leaves;
Horseradish root – 3-4 pieces;
4 garlic cloves;
3-4 dill umbrellas, as well as 5-6 sprigs of dill;
2 large spoons of salt per 1 liter of water;
Granulated sugar – 1 large spoon.

How to prepare cold pickled cucumbers in jars for the winter:

First you need to rinse the pickling container. To do this, take glass jars, rinse them thoroughly and clean them from dirt;
After this, they need to be sterilized. Sterilization of containers can be done over steam or kept in the oven for 15 minutes at a temperature of 100-120 degrees;
Cucumbers should be fresh, not limp. They should be thoroughly washed to remove dirt;
Next, pour hot water over the cucumbers and leave in cold water for 2-3 hours. First you need to trim the ends on both sides;
Peel the garlic cloves on the skins;
We wash the horseradish root and peel off the skin. Cut the horseradish into several pieces;
Rinse the horseradish, cherry and dill leaves thoroughly;
At the bottom of the jars we place horseradish and cherry leaves, garlic cloves, a couple of pieces of horseradish root and dill sprigs;
After this, we begin to put the vegetables in the jars. We place them tightly so that there is no space between them. There should be about 5 cm left to the neck of the jar;
Place the remaining dill leaves and greens between the cucumbers;
Pour water into a saucepan and set it to heat up;
Pour salt and granulated sugar into heated water, mix everything well;
As soon as the brine boils, remove it from the stove and pour it into a jar with cucumbers;
We close the jars tightly with plastic lids and put them away to cool under a warm fur coat;
After cooling, the cucumbers can already be served;
You can store these pickles in a jar in the refrigerator.

Lush hot kefir pancakes, recipe with photo

1. Pour kefir into a saucepan or saucepan, add water to it, stir. Place on the lowest heat and warm up a little. It is very important not to overheat it. You need to make sure that the kefir warms up to a hot state, but does not begin to curdle. This trick will make the future dough more porous and fluffy. It will work even for those who are good at cooking. But it is better not to use homemade kefir, as it can quickly begin to curdle. Store-bought kefir with a high fat content (3.2%) is best suited.

2. Beat the egg with sugar and salt using a whisk or mixer until bubbles appear.

3. Pour the hot kefir into a bowl convenient for kneading the dough. Pour the egg mixture into the kefir and mix.

4. Now add flour, sifting it directly into the dough in parts. Depending on the quality of flour, it may be more or less than indicated in the recipe.

5. The consistency should be like thick sour cream. When the dough becomes homogeneous, pour soda into it. Mix. There is no need to extinguish it. After all, there is kefir in the mass. It will provide the acid necessary to start the reaction. For flavor, you can add cinnamon, vanillin or lemon zest. It will be delicious with pieces of not very juicy fruit (apples, pears) or dried fruits.

6. Fry the pancakes in a cast iron or non-stick frying pan. The frying pan should be dry, pour vegetable oil into it and heat it well. Reduce the heat to minimum. Place spoonfuls of dough at a short distance from one another.

7. Fry over medium heat. If the fire is very weak, the pancakes may not rise well and will turn out fattier, but if it is strong, they will not have time to bake inside and will burn on the outside. When the bottom is browned, the dough sets approximately to the middle (look at the side) and small bubbles begin to appear on top of the raw dough - turn the pancakes over. Fry until golden brown.

8. Serve the finished fluffy pancakes with hot kefir immediately to the table. You can prepare jam, honey or sour cream with pieces of fresh fruit or berries for serving in advance. If you need to remove excess fat from the pancakes, you can place them from the frying pan onto a plate covered with a paper towel (preferably in 2-3 layers). A minute will be enough for the paper to absorb excess vegetable oil.

Very tasty with fruit jam, pear and apple, for example. The amber color of the additive and whole pieces look beautiful on sunny pancakes. The porous base combined with your favorite additives will delight both children and adults. It's so nice to enjoy fresh baked goods, prepared with love. And if you like sweet pancakes, you will definitely like salty pancakes with cheese and onions - they are very tasty.

Delicious pickles with cold vodka

What components are needed for preparation:

2 kilograms of cucumbers;
3 large spoons of salt;
2 large spoons of granulated sugar;
50 grams of vodka;
1.5 liters of filtered water;
4-5 dill umbrellas;
5 pieces of currant leaves;
5 cherry leaves;
4-5 garlic cloves;
2-3 leaves of horseradish and root;
9-10 peas of allspice.

Let's look at the recipe for cold pickling cucumbers with vodka for the winter in stages:

First of all, we wash the cucumbers with cool water, remove all dirt and dust;
Then we pour hot water over the vegetables, remove the ends on both sides, and put them in cold water to soak for 2-3 hours;
The pickling jars need to be thoroughly rinsed, cleaned with baking soda and rinsed with hot water;
Peel the garlic cloves;
We wash the horseradish root, peel off all the skin from it and cut it into several pieces;
Rinse the dill leaves and greens thoroughly;
At the bottom of the jars we place several leaves of currants, cherries, horseradish, garlic cloves, pieces of horseradish, allspice peas;
The brine is best prepared in advance. To do this, pour water into a container and place it on the stove to heat up;
The water needs to be brought to a boil. Add salt and granulated sugar to boiling water and leave to boil for about 5 minutes. After that, remove from the stove and leave to stand until it cools completely;
Pour the cooled brine into a jar with cucumbers;
For one three-liter jar you need to add 50 grams of vodka;
Then we lower the nylon lids into hot water for 3 minutes and immediately close the jars with them;
Let the jars stand at room temperature for 3 days;
After this, we put the jars in the basement or cellar for 2 months. After this period, the cucumbers will be ready to eat. And although they were prepared in jars, they will taste like barrel cucumbers.

Lush kefir crabs: step-by-step recipe

Ingredients:

Wheat flour (premium) - 700 g;
Kefir – 0.5 liters;
Chicken egg – 2 pcs.;
Baking soda – 1 tsp;
Salt – 1 tsp;
Sugar – two dessert spoons;
Vegetable oil for deep frying – 0.5 liters.

How to cook fluffy crabs with kefir

Pour warm kefir into a deep bowl. Add soda, salt, granulated sugar and eggs. Mix. Add flour in portions.

Be sure to sift the flour.

Mix the dough.

The kefir crab dough should be elastic and slightly sticky. It should be covered with a deep dish or a clean towel and left for about forty minutes.

Roll out the dough about a centimeter thick.

Using a knife, cut the rolled out dough into rectangles measuring approximately 4x10 centimeters. In the middle of each future ridge we make a three-centimeter long cut.

In a frying pan with hot oil, fry the crabs on both sides until light brown.

Place the fried crabs on a beautiful dish.

Sprinkle with powdered sugar.

Serve the crabs with jam or jam. Bon appetit!

How to cook crabs?

Ingredients:

kefir – 500 ml;
eggs – 1 pc.;
flour – 500 g;
sugar – 3 tbsp. spoons;
soda – 0.5 teaspoon:
vegetable oil – 200 ml;
salt.

Preparation

Air brush recipe

Airy brushwood reminds us of childhood. These crispy cookies are ideal for breakfast and evening tea.

Ingredients:

flour – 2.5 tbsp;
sour cream – 80 g;
eggs – 2 pcs.;
sugar – 2 tbsp. spoons;
milk – 50 ml;
cognac – 3 tbsp. spoons;
vegetable oil – 300 ml;
vanillin;
soda;
vinegar;
powdered sugar.

Preparation

German baked goods are not as famous as, for example, French baguettes or croissants, but they have their own special taste. A popular dish of German cuisine, Krebli is a national pastry and is essentially the well-known “brushwood” cookie, or, as it is also called, “crunchies”. However, German-style krebbs have a special feature - these pastries are airy and soft.

Cold pickled cucumbers with mustard

What we will prepare:

10 kilograms of fresh cucumbers;
400 grams of dill umbrellas;
2 small garlic heads;
10 cherry leaves;
1 horseradish root;
10-12 horseradish leaves;
Hot pepper pod;
Brine with salt – 5 liters (5 liters of water will require 300-400 grams of salt);
Mustard – ½ cup.

Let's start preparing pickles with mustard for the winter:

First you need to wash the cucumbers, remove all dirt and dust;
Vegetables must be doused with hot water, cut off at the ends of the butt and left to soak in cold water for 5-6 hours;
You can pickle cucumbers in wooden barrels, tubs, enamel containers, buckets, pans and glass jars. Since there is hardly a barrel in apartments, cucumbers should be pickled in a glass jar. You can use a large container if you have one. The container must first be washed and doused with boiling water;
Rinse all the leaves and umbrellas of dill thoroughly;
Peel the horseradish root and garlic. Cut the horseradish root into small pieces;
Then put leaves, dill, garlic, horseradish root on the bottom of the jar and put cucumbers on top. Place greens on top of the cucumbers again, followed by cucumbers again. At the end we lay out the dill umbrellas;
Mustard can be poured into the bottom of the jar or placed in a gauze bag and placed in a jar with cucumbers;
Put 5 liters of water on the fire and warm it up. Add salt to hot water and boil until the salt is completely dissolved;
As soon as the brine becomes cool, pour it into a container with cucumbers;
After this, we close the jars with nylon lids and store them in the refrigerator.