Fresh cucumbers, despite their incomparable aroma and pleasant taste, quickly become boring. If you don't know what to do with the harvest, try making lightly salted cucumbers, which will be ready in just a day.
Salted cucumber recipe
To pickle cucumbers in a quick way, you need the following ingredients per three-liter jar:
- 2-3 st. l. salt;
- 2 tbsp. l. granulated sugar;
- a sprig of dill;
- a sprig of parsley or celery;
- 2 pcs. bay leaf;
- garlic to taste.
Rinse the cucumbers thoroughly and fill the jar with them, shifting the fruits with sprigs of herbs and chopped garlic cloves. In the meantime, put water to boil, add salt, sugar and bay leaf to it.
After the brine boils, carefully pour the cucumbers folded into a jar - be extremely careful, because the glass can burst with a sharp temperature drop, then all your work will be lost.
Close the jar with a lid - a rubber, metal screw cap or a regular one used for seaming will do. Leave the cucumbers to cool on the table, then put them in the refrigerator.
The next day you can start tasting. It is worth noting that pickled cucumbers can be made in the same way. In this case, a tablespoon of 9% vinegar or tea essence should be added to the brine. It is undesirable to use too much acetic acid, because you are not making preparations for the winter.
Try not to lightly salt the cucumbers in large quantities - a three-liter can will be enough, and they cook quickly. If the cucumbers are left standing for more than a week, they will not be as tasty and crunchy.
