Lightly salted, they are also freshly cured cucumbers are considered a purely summer snack, because they are usually whipped up and before the mass twist of cans for the winter. But what prevents us from treating ourselves to fresh salting in the winter - after all, now all year round you can buy fresh cucumbers, greens, and even more spices. However, it’s fundamentally not when to pour the cucumbers, but how to do it. Recall some tried and tested methods.
Hot fill
Wash fresh small fruits, trim the ends. Fold them in a pan (in a jar, in a tub), interspersed with dill, garlic, chopped leaves or horseradish root, a leaf of currant (in the summer), bay leaf, peppercorns. Pour with hot saline (50 g of salt per liter of water) and cover. Tomorrow you can try freshly cured cucumbers!
Cold salting method
This method is good because cucumbers turn out to be more crispy, but they cook a little longer, 2-3 days. The spices and the ratio of water to salt are the same; you can add a little sugar to the brine. First you need to soak the cucumbers for several hours in cold water, then rinse and cut off the tips. To speed up the process, you can cut them along or across. Someone even cuts in circles, like a salad, but then there will be no crunch. Fill with brine, cover and set in a cool place. Here you have freshly-cured cucumbers in a cold way - nowhere is easier.
Cucumbers in a package - the spirit of the times
Someone invented this method and greatly facilitated the life of housewives and lovers of salty. Such freshly cured cucumbers are made just on the go. A plastic bag is taken , you can double for reliability. Washed cucumbers are trimmed from the ends, for speed you can cut along along. If the cucumbers are large, it is better to cut them in half, and then along. Next, we prepare spices: coarse pepper or peas, garlic - the more the better, you can generally pull it out of the garden, peel it and put it in a bag directly with leaves. Optionally - a leaf of currant, a sprig of basil. Salts - one tablespoon of about ten cucumbers. All this fits in a bag mixed with cucumbers. You need to hold the top with your hand and turn the bag over several times to mix all the contents. That's all, now we tie a bag and put on a dish. Turn over several times during the day so that the juice that is released is distributed evenly. It remains to boil potatoes and serve freshly-cured cucumbers, and with them - salted garlic and herbs.
A few notes
We love instant cucumbers not only for freshness and taste. After all, they do not have any components for conservation - vinegar, salicylic acid and other not very useful things. If someone adds them to the summer pickle, then he (she) has no idea how to make fresh-cured cucumbers. There is also no need to add sugar, flavorings, and an excess of spices to anything. The classics of salted cucumbers are salt, black pepper, bay leaf, garlic, dill and water. Another feature - they can not be stored for a long time. However, there is no need to remind about this, freshly cured cucumbers are eaten very quickly. By the way, you can immediately throw a new batch of cucumbers into the empty brine. Enjoy your meal.