If you need to quickly pickle cucumbers, which can be eaten after two or three days, then you should use the cold pickling method. This method of canning is very simple to perform, and the taste of the finished product is always excellent.
It is necessary
- - 1 kilogram of cucumbers;
- - 5 dill umbrellas;
- - 3-5 leaves of horseradish;
- - 1 head of garlic;
- - 0.5 pods of hot pepper;
- - 1 liter of water;
- - 50 grams of salt.
Instructions
Step 1
Rinse the cucumbers. If more than five hours have passed since the fruit was removed from the garden, then soak the vegetables in cold water for a couple of hours. Thanks to this procedure, the cucumbers will turn out to be more crunchy, tasty (the bitterness in the fruits will disappear, if any).
Step 2
Take an enamel saucepan with a lid, put umbrellas of dill, horseradish, pepper, garlic cloves on its bottom. If you like a more spicy ambassador, then add a couple of allspice peas, three cloves and half a teaspoon each of ground ginger and nutmeg.
Step 3
Place cucumbers over herbs and spices. Dissolve the salt in water and pour the resulting composition over the vegetables. Take a flat plate with a diameter slightly less than the diameter of the pan and cover the cucumbers with it, and set oppression on top (you can put a half-liter jar filled with water). Close the pan with a lid and leave the vegetables to salt (it is not necessary to put them in a cool place, the cucumbers will be salted faster if they are at a temperature above 20 degrees).
Step 4
If medium-sized fruits with soft peel were taken for canning, then after 48 hours the first sample of the product can be removed. If you need to get salted cucumbers much earlier - after 12-18 hours, the pot with cucumbers must be placed in direct sunlight. However, here you need to take into account that the fruits will be less dense and crispy, and before serving them, they must be kept in the refrigerator for at least an hour.
Step 5
Store ready-made cucumbers in the refrigerator. It is advisable to eat them in the first week after salting, since after 10-14 days the cucumbers can begin to "ferment". Such a product cannot be used in raw food, but it is quite possible to prepare from it, for example, pickle.
