Lightly s alted cucumbers - we do not part even in a foreign land

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

While in distant tropical countries, have you caught yourself thinking that something is missing from the menu of multi-star restaurants? Many people say that during even a short tour they manage to miss potato dishes, Russian salad, pies and pickles. In the article we will talk about how lightly s alted cucumbers are prepared in one way or another, which are so deliciously crunchy and smell.

If you are in a distant country and there are fresh cucumbers on sale, then you can remember the forgotten taste by preparing s alted cucumbers without brine. This will require the cucumbers themselves, dill twigs, s alt, 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 for insurance against rupture.

After that, chopped garlic and greens are added there. Next, the packages need to be tied up, shaken well so that everything is mixed, and left for 5-5.5 hours in a warm room orfor 8 hours in the refrigerator. The next day, you can safely crunch on lightly s alted cucumbers and it is possible that compatriots vacationing in the same exotic country will catch up with their aroma.

Delicious light-s alted cucumbers each housewife prepares in her own way. For example, in rural areas or in the country, where it is possible to collect cherry or blackcurrant leaves, about 200 grams of spices are taken for 3 kilograms of small dark green cucumbers with pimply skin - cherry leaves, currants, horseradish, dill inflorescences, one head of garlic and three tablespoons of s alt 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. S alt is dissolved in boiling or cold water (in the villages, a well is used), cucumbers are poured with brine and jars are tied with gauze. Lightly s alted cucumbers drenched in boiling brine are ready the next day. If the brine was cold, then you have to wait three days until the dish is ready.

In order for s alted cucumbers to crunch especially loudly, vodka is added to the brine at the rate of 2 tablespoons of s alt and 0.05 liters of vodka per liter of cold brine. The rest of the ingredients are the same as for regular pickles. The only additional component may be a few peas of pepper (black).

Cucumber dishes are a favorite in many countries, giving rise to many recipes. For example, “Light-s alted cucumbersHungarian. This recipe is based on the fermentation of rye bread. To prepare the dish, you need to take small cucumbers, cut off 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 (5 drops) is dripped. Cold brine is prepared at the rate of a tablespoon of s alt per liter of water and poured into jars. The jar is covered with a saucer, placed in a warm place. The brine first becomes cloudy, and after three days it brightens, after which the cucumbers are ready. They need to be rearranged in the refrigerator.