The cold method of salting fresh cucumbers is very popular due to the fact that it significantly saves time, because the brine does not need to be boiled. Also, pickled cucumbers according to this recipe have a beautiful shade, excellent taste and, importantly, they crunch very appetizingly.
Ingredients for cold pickling of cucumbers (for a 3 liter jar):
- from 1, 5 to 2 kg of cucumbers;
- about 1.5 liters of clean water (best from a well);
- 1, 5 tablespoons of coarse salt;
- 6-7 cherry and currant leaves;
- a small fresh horseradish leaf (optional);
- 2 large cloves of garlic;
- 2-3 umbrellas with green dill seeds.
Salt cucumbers for the winter in a cold way:
1. For this method of pickling cucumbers, medium-sized vegetables with a not too hard peel are best suited. The selected cucumbers must be washed and soaked for 5 hours. You do not need to soak freshly picked cucumbers.
2. Jars for the preparation of such cucumbers must be sterilized. Then, on the bottom of the jar, you need to put 3-4 leaves of currants and cherries, a chopped horseradish leaf, a peeled clove of garlic. Also add 1 dill umbrella.
3. Next, you need to tightly put the cucumbers in the jar, and close them on top with the remaining herbs.
4. Salt should be well dissolved in water at room temperature and filled with a solution of cucumber jars.
Important! Each jar may require a different amount of saline solution. The main thing is to follow the rule - 1 tablespoon of salt is needed for 1 liter of liquid.
5. Then the cans must be closed with new plastic lids, which must be rinsed in hot water before that. Old lids are often deformed and defective, which can affect the quality of the cucumbers and make them difficult to store.
6. Jars of cucumbers should be immediately removed to a cool place for about a month. After this period, the cucumbers will be well salted and ready to eat.
