When you were in distant tropical countries, did you catch yourself thinking that something was missing from the menu of multi-star restaurants? Many claim that during even a short tour they manage to miss the dishes of potatoes, salad, pies and pickles. In the article we will talk about how, in one way or another, salted cucumbers are prepared that crunch and smell so delicious.
If you are in a distant country, and there are fresh cucumbers on sale, then you can recall the forgotten taste by preparing salted cucumbers without brine. This will require cucumbers themselves, dill branches, salt, garlic and a couple of ordinary transparent plastic bags. Carefully washed cucumbers should be put in bags, which should be inserted one into the other to protect against tearing.
After that, chopped garlic and herbs are added there. Next, you need to tie the bags, shake them well so that everything mixes up, and leave them for 5-5.5 hours in a warm room or for 8 hours in the refrigerator. The next day, you can easily crunch with light-salted cucumbers and it is possible that compatriots resting in the same exotic country will catch up on their aroma.
Each housewife cooks tasty salted cucumbers in her own way. For example, in a rural area or in a country house, where it is possible to collect cherry or blackcurrant leaves, about 200 grams of spices - cherry leaves, currants, horseradish, dill inflorescences, one head of garlic and 3 kg are taken for 3 kilograms of small dark green cucumbers with a peppered peel. three tablespoons of salt per three liters of brine. You will also need clean three-liter jars.
Cucumbers with cut ends are laid in layers, alternating them with spices. Salt is dissolved in boiling or cold water (wells are used in villages), cucumbers are poured with brine and tied with gauze cans. Salted cucumbers, poured with boiling brine, are ready the next day. If the brine was cold, then you have to wait three days until the dishes are ready.
To make salted cucumbers crunch especially loudly, vodka is added to the brine at the rate of 2 tablespoons of salt and 0.05 liters of vodka per liter of cold brine. The rest of the ingredients are the same as for ordinary pickles. The only additional component may be a few peas of pepper (black).
Cucumber dishes are favorite in many countries, which gives rise to many recipes. For example, Salted Cucumbers in Hungarian. This recipe is based on the fermentation of rye bread. To prepare the dish, you need to take small cucumbers, cut their tips and cut the vegetables along the length (without cutting in half), put them in jars, alternating with layers of grated horseradish root and dill. A slice of rye bread is placed on top of the cucumbers , on which vinegar is dripped (5 drops). Cold brine is prepared at the rate of a tablespoon of salt per liter of water and poured into jars. The jar is covered with a saucer, placed in a warm place. The brine at first becomes cloudy, and after three days it brightens, after which the cucumbers are ready. They need to be rearranged in the refrigerator.