Crispy lightly salted cucumbers are good as an addition to boiled young potatoes for dinner, and just as a snack. They can even be prepared for a long time, for example, for the winter. But for the cucumbers to really be crispy, you need to choose the right variety and not deviate from the recipe.
It is necessary
-
- 10 kg of cucumbers;
- 300 g dill (umbrellas);
- 50 g horseradish roots;
- 2 heads of garlic;
- 2 small pods of red hot pepper;
- oak and currant leaves.
- For brine:
- 10 liters of water;
- 600 g of coarse, non-iodized salt.
Instructions
Step 1
For the preparation of lightly salted crispy cucumbers, choose varieties intended for pickling. Small cucumbers - gherkins look very original. Also give preference to young, not overgrown fruits, preferably with an even cylindrical shape.
Step 2
Wash freshly picked cucumbers in cold water, then soak them for several hours. During this time, the water will be absorbed into the pulp, due to which there will be no voids inside the already salted cucumbers.
Step 3
While the cucumbers are soaking, prepare the container and pickle. This can be a large enamel pot or a basin. You can also take glass 3 or 5 liter jars. Wash the containers and take care of the brine. To do this, dissolve coarse salt in 10 liters of boiled hot water, set to cool.
Step 4
Rinse the dill umbrellas, oak leaves and black currant leaves with water. Peel, wash and cut the horseradish root into small pieces. Divide the garlic into cloves and peel too. Free the hot pepper from the seeds and cut into several parts according to the number of pickling jars. If you will cook cucumbers in one container (saucepan, basin, etc.), then leave the pepper intact.
Step 5
Rinse the soaked cucumbers again, cut off the ends of each fruit on both sides for better salting. At the bottom of the container, put well-peeled horseradish root, pepper, garlic, washed greens: dill, oak and black currant leaves. Fill the container with cucumbers, then fill it with warm brine.
Step 6
Press down the cucumbers in a basin or saucepan, and cover the jars with gauze. Salt the cucumbers at room temperature for 1 to 2 days. Then they can be served. Then store in a cellar or refrigerator, as the salting process continues, and after a few more days, salted cucumbers will already lose their original taste.
