How to salt salted cucumbers correctly? It is interesting to learn about this every young housewife. After all, this traditional dish is a great snack for strong alcoholic drinks. As well as a common component of various salads. Salted cucumbers, the recipes of which are given below, can be a great addition to potato dishes.
They stimulate appetite and have a beneficial effect on digestion.
How to salt salted cucumbers: selection and preparation
First you need to buy suitable vegetables. Successful cucumbers are already half the success. They are easy to prepare for pickling, and they look much more aesthetically pleasing. What should be understood by “good” cucumbers? Look carefully at the peel and shape. The color of a cucumber is directly related to its age and variety. Younger vegetables have a bright green color. Yellowish and overripe cucumbers are unsuitable for conservation. Pay attention to the presence of pimples. If they are black, then cucumbers are perfect for pickling and pickling. Banks with them have almost no chance to explode. White pimples are found in vegetables that are grown in greenhouses. They can also be used for salting.
But their texture is less elastic and crispy. They are softer. In order for the cucumbers to crack well, you must initially choose vegetables with a thicker skin. She must be hard to pierce with a fingernail. To exclude the possibility of buying bitter cucumbers, you need to try them. Vegetables should be washed only before preservation. Keep in a closed container before salting, lightly salted cucumbers are strictly not recommended. After purchase, they are usually kept for 24 hours in cold water, often changing it. This helps to remove from the vegetables part of the nitrates with which they were processed. And also gives them additional elasticity.
How to salt salted cucumbers?
After washing, it is worth trimming the tail. Where the cucumber connects to the lash, a large amount of harmful substances usually accumulates.
Prepare dill, bay leaf, garlic, allspice and a few buds of cloves. Lay dill on the bottom of each jar, then lay out (thoroughly rinsing thoroughly) cucumbers and garlic, alternating with bay leaf. After all layers have been laid, add spices. Cook the brine from good clean water. Five liters need two full handfuls of coarse salt. Pour cucumbers with hot pickle. After filling the can, it should stand a little open, and then (bubbles will come out of it), it will be possible to add more liquid. Observe the color change of the brine the next day - it should become cloudy. If this happened, then the canning technology was followed correctly. After clouding of the brine, the jar can be placed in the refrigerator, and its contents can be eaten. There is another way of pickling cucumbers. The recipe allows you to cook them in a bag. First you need to cut them into four parts. Put in a bag along with dill, garlic and herbs, add salt and close tightly. Cucumbers are salted in their own juice.