How nice to crunch a pickled cucumber! At the same time, such a favorite dish is prepared very simply and quickly enough. Ready-made cucumbers are popular on any table, they are loved by both adults and children, they can be taken with you to a picnic as a light snack.
We select cucumbers for salting
The most suitable for pickling are thin-skinned, small, young and strong cucumbers. You can choose suitable cucumbers in the market, you can buy them in the store. The best option is when we salt cucumbers that have just been removed from the garden in our own dacha.
We select the volume of cucumbers we need, pre-reject yellow or spoiled cucumbers. In order for the salting to occur evenly, it is necessary to select specimens of the same size.
We wash the cucumbers with cool water and dry. Then we put them vertically in a container. Place spices and herbs between the layers.
Spices for pickling cucumbers
As a rule, the composition of spices for pickling include horseradish, dill, garlic, black pepper, bay leaves, cloves, as well as cherry and black currant leaves. Sets of spices for making lightly salted cucumbers can be purchased from grandmothers on the market if it is not possible to collect your own. Blackcurrant leaves and horseradish keep the cucumbers firm.
The amount of spices listed above will vary depending on how you want to taste. Approximately, based on one and a half kilograms of cucumbers, we take:
- Four tablespoons of coarse salt
- Five to six currant leaves
- Three cherry leaves
- Five to six cloves of garlic
- One or two leaves of horseradish
- Three to four carnation buds
- Eight to ten black peppercorns
Brine preparation
To prepare 1.5 kg of cucumbers, we need 2 liters of water and 4 tablespoons of coarse salt.
Pour water into a saucepan and put on fire. Add pepper, bay leaves, cloves and salt and bring to a boil. After that, let the brine boil for a few minutes and filter.
Final stage
Fill the cucumbers with the prepared pickle and cover with a napkin. After that, we place the container in a warm place.
The cooking speed will depend on the temperature of the brine water. If we fill it with cold water, then you need to let it stand for three to four days, and if the brine is hot, then you can eat ready-made cucumbers the very next day.
