For better salting, late harvest cucumbers, up to 15 cm long, are ideal, that is, slightly unripe cucumbers with small seed chambers and underdeveloped seeds.
It is necessary
- -10 kg of cucumbers;
- -2 kg of sweet pepper;
- -300 g of dill greens;
- -10 g red hot pepper;
- -50 g each cherry and oak leaves;
- -60 g of garlic;
Instructions
Step 1
At the initial stage, ripe and tasty cucumbers and peppers are selected. Then they are soaked in water for 5 hours and washed, and the peppers are cleared of seeds. Dill is cut into small pieces up to 10 cm long. Oak and cherry leaves are washed, garlic is peeled.
Step 2
Put the prepared seasonings on the bottom of the salting container, then put the cucumbers and peppers and put the seasoning on top again. To speed up fermentation, the cucumbers are dipped in boiling water for five minutes beforehand. The main thing is not to overexpose, so that the cucumbers are not cooked. For salting, you can use glass jars or enamel dishes.
Step 3
Next, the cucumbers and peppers are poured with brine, into which 20 g of salt and 10 g of citric acid are added for each liter of water. The brine is poured on top so that the vegetables always remain in the liquid, even as they evaporate. Cover the top with a porcelain plate and put oppression on it.
Step 4
The dishes with cucumbers are covered with a cloth and left in a room at room temperature for lactic acid fermentation. This process begins about 10 days after salting. The jars are then placed in a cooler room for long-term storage. After two weeks, the brine is poured to the brim and the jars are closed with lids. Pickled cucumbers with sweet pepper have a unique taste and will be remembered for a long time by everyone who tasted them.
Pickled cucumbers with bell peppers can be cut and seasoned with vegetable oil before use.
