Crispy vegetables, fresh but salty - just an amazing snack. Such home-made salted cucumbers necessarily appear in the summer in almost every house. They are combined with almost any dish, they can be seen even on the festive table. Greenhouse cucumbers, which can be bought in any store in the winter, when salted, also turn out to be quite tasty, but it’s still difficult to compare with fresh ones picked right from the garden and cooked right there.
How to pickle salted cucumbers in a classic wayYou will need vegetables, herbs, garlic, water and salt. The first condition for success is the right pickles for pickling. They should be approximately the same size, in pimples and dark green. It is best to collect them in the morning, before the sun has time to dry the beds. Wash or even soak the vegetables thoroughly in cold water for a couple of hours. In order to cook light-salted cucumbers at home, you should take glass or enameled dishes. The enamel must not be damaged, otherwise the vegetables may oxidize. The main thing - do not salt in aluminum bowls, since oxides easily get from dishes into products. So, put chopped garlic, allspice, fresh herbs at the bottom of the selected container. If desired, you can add the leaves of cherry, oak or horseradish, so that the cucumbers are especially crispy and fragrant.
It's time to move on to preparing vegetables. Gently cut their ends - so the dish cooks faster. If you have enough time and patience, you can also pierce each needle. Put it tightly into the container without pinching, and prepare the brine. Boil it (2 tbsp. L. Salt per liter of water). Pour cucumbers with this mixture as soon as it cools slightly. That's all, now you know how to pickle salted cucumbers. It remains to wait a day - and you can enjoy the result. A crispy and savory snack is ready.
How to pickle salted cucumbers quickly
If you do not want to wait a day at all, there is a way out. Take thin-skinned cucumbers, small ones and greenhouse ones. Take a plastic container or a glass jar with a lid to prepare this amazingly fragrant and delicious snack. Place chopped fresh herbs, a few chopped cloves of garlic, peppercorns at the bottom of the dishes. Cut the cucumbers along or into quarters (depending on their size) and transfer to the dishes. Salt generously and close the lid. Shake violently so that the contents of the jar or container let the juice flow and evenly soak in salt. Five minutes later, a brine is formed from the juice of herbs, vegetables and salt. Leave the dish at room temperature for an hour or just shake for about 20 minutes. It remains only then to rinse the cucumbers to get rid of excess salt. The dish is ready, you can serve it on the table.
Now you know how to pickle salted cucumbers as quickly as possible, and you can surprise even unexpected guests with this dish. Of course, the classic recipe has been tested by generations and deserves respect, but the express method brings a good result and does not disappoint with taste.