Cucumbers are sold in shops all year round. But they deserve to be lightly salted only in summer. In addition to the classic use of lightly salted cucumbers as an appetizer, they can replace salted and pickled cucumbers in salads and sauces.
It is necessary
- - 1 kg of cucumbers
- - 1 liter of water
- - 2 tbsp. l. salt
- - 5 cloves of garlic
- - 1 stalk of mint
- - currant and cherry leaves
Instructions
Step 1
Take small fresh cucumbers, rinse them thoroughly. If the cucumbers are grafted, then they should be left in cold water for a couple of hours. Prepare spices for pickling based on your taste preferences. Delicious cucumbers are made with horseradish and dill. You can take a more delicate composition: mint will give the cucumbers a new taste, and the crunch will be given by cherry and currant leaves due to the saturation with tannins.
Step 2
For a short time, you need to soak leaves of mint, currant and cherry in water in order to remove dust from them. After a while, rinse them in running water.
Step 3
At the bottom of the pan, in which the cucumbers will be salted (preferably enameled), washed leaves are laid out. In order for them to quickly give off their aroma and taste, they need to be slightly wrinkled with your hands. The garlic is peeled and cut into large pieces for the same purpose. Also fits on the bottom. You can add horseradish leaves, cut into strips, and dill.
Step 4
For cucumbers, "butts" are removed from both sides. If the cucumbers are the first, young, then this need not be done. But if the season is high, then they are removed to avoid bitterness. This is also done for faster salting.
Step 5
Cucumbers are stacked on spices. If there are a lot of them, then they are stacked in layers, interspersed with spices.
Step 6
Prepare the brine: for a liter of filtered cold water, take 2 tablespoons of salt without a slide, mix until completely dissolved.
Step 7
Cucumbers are poured with cooked brine. They must be completely covered with water. They are left for salting for a day.
