Pickled cucumbers
Crispy pickled cucumber - one of the favorite folk snacks. Traditionally, crispy pickled cucumbers are harvested in wooden cages, but in modern conditions the tub can easily be replaced with glass jars.
Crispy salted cucumbers are prepared by salting, simple and affordable at home, preserving. Preservation of taste qualities of crispy saltedCucumber is provided by a strong solution of salt. As a result of osmosis salt impregnates cucumbers and creates an unfavorable environment for the development of bacteria.
Traditionally for harvesting crispy saltedCucumber is used leaves of black currant, cherry, horseradish, garlic, umbrella umbrellas. Often "for the fortress" in the jars with crispy pickled cucumbers also add oak leaves.
Cucumbers for pickling should choose small, the same size, with dark "pimples".
Pickled cucumbers
To prepare cucumbers you need:
- cucumbers
- stalks and umbrellas of dill
- horseradish leaves
- garlic
- black peppercorns
- Brine - for 1 liter of water 50 g of salt
Preparation
Pick up cucumbers in a suitable size and shape. Rinse thoroughly, soak in cold water for 4-6 hours. After the due time, the cucumbers should be washed again.
At the bottom of each three-liter jar lay a few leaves of currant and cherry, peas pepper, horseradish, dill stems.
Fill the jars with cucumbers (tightly), put a little more dill on top.
Pour the cucumbers with cold brine (dissolve salt in water at the rate of 50 g per 1 liter), cover with a polyethylene lid.
Leave cucumbers for fermentation at room temperature for 2-3 days.
At the end of the prescribed period, the brine should be drained and boiled.
Cucumbers washed with boiling water: pour two times with boiling water for 10 minutes.
In the jars with cucumbers add garlic, pour boiling brine.
Banks roll up with sterilized lids.
Banks in an inverted kind of wrap in a warm blanket, leave at room temperature until completely cooled.
Cool down the banks to a cool storage room.
Bon Appetit!
