2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Lightly s alted, they are also freshly s alted cucumbers are considered a purely summer snack, because they are usually made in haste and before the start of mass canning for the winter. But what prevents us from pampering ourselves with fresh s alting in the winter - because now all year round you can buy fresh cucumbers, herbs, and especially spices. However, it is fundamentally not when to pour cucumbers, but how to do it. Recall a few tried and tested methods.
Hot fill
Wash fresh small fruits, cut off the tips. Put them in a saucepan (in a jar, in a tub) interspersed with dill, garlic, chopped leaves or horseradish root, currant leaf (in summer), bay leaf, peppercorns. Pour hot saline solution (50 g of s alt per liter of water) and cover. You can try freshly s alted cucumbers tomorrow!
Cold pickling method
This method is good because cucumbers are obtainedmore crispy, but they cook a little longer, 2-3 days. Spices and the ratio of water and s alt are the same, you can add a little sugar to the brine. Cucumbers must first be soaked for several hours in cold water, then rinsed and cut off the tips. To speed up the process, you can cut them lengthwise or across. Someone generally cuts in circles, like a salad, but then there will be no crunch. Fill with brine, cover with a lid and put in a cool place. Here you have freshly s alted cucumbers in a cold way - nowhere is easier.
Cucumbers in a package - a trend of the times
Someone invented this method and made life much easier for housewives and lovers of s alty. Such freshly s alted cucumbers are made just on the go. A plastic bag is taken, you can double it for reliability. Washed cucumbers are cut off from the ends; for speed, you can cut them along. If the cucumbers are large, it is better to cut them in half, and then lengthwise. Next, we prepare spices: coarsely ground pepper or peas, garlic - the more, the better, you can generally pull it out of the garden, clean it and put it in a bag right with the leaves. Optional - currant leaf, basil sprig. S alt - one tablespoon for about ten cucumbers. All this is packed into a bag mixed with cucumbers. The top must be clamped with your hand and turn the bag over several times so that all the contents are mixed. Everything, now we tie the bag and put it on the dish. During the day, turn over several times so that the released juice is distributed evenly. It remains to boil the potatoes and serve freshly pickled cucumbers, and with them -s alted garlic and herbs.
A few rules to remember
We love instant pickles not only for freshness and taste. After all, they do not contain any components for conservation - vinegar, salicylic acid and other not very useful things. If someone adds them to a summer pickle, then he (she) has no idea how to make freshly pickled cucumbers. There is also no need to add sugar, flavorings, and an excess of spices is useless. Classic s alted cucumbers - s alt, black pepper, bay leaf, garlic, dill and water. Another feature is that they cannot be stored for a long time. However, there is no need to remind about this, freshly pickled cucumbers are eaten very quickly. By the way, you can immediately throw a new batch of cucumbers into the empty pickle. Bon appetit.
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