The salty cucumber - crackling, smelling summer raznotravy! Whether it is not one of the most favourite snack both on weekday, and on a holiday table? Respect for technology of preparation of pickled cucumbers and the subsequent correct storage will allow to enjoy long time this remarkable product.
It is required to you
- - 10 kg of cucumbers of a suitable grade;
- - 5 heads of garlic;
- - 300 g of fennel (with umbrellas);
- - 300 g of a root of horse-radish;
- - 5 pods of red burning pepper (at will);
- - 500 g of leaves of blackcurrant;
- - 700 g of coarse salt;
- - 10 l of cold boiled water.
Instruction
1. For salting long-term storage it is necessary to take the cucumbers having large pimples with black dots on the end. There are special grades: "Vyazniki", Nezhinsky, Herman, "Parisian gherkin", Habar. The most tasty cucumbers not less than 7 cm and no more than 12-13 cm in size turn out.
2. Wash up cucumbers and fill in with cold water for 3-4 hours. Peel garlic, having sorted it on segments. Cut a root of horse-radish on pieces on 2-3 cm. Carefully wash out all spices in cold water and let's it flow down.
3. To salt cucumbers, the enameled, ceramic, glass container of the suitable size will approach. Carefully wash up container with soda and dry. The best option is the oak keg which is previously scalded by boiled water.
4. Lay on a bottom of a container a layer 1/3 part of all seasonings, from above - a half of the washed-up cucumbers, then the following third of spices and the remained cucumbers. Distribute the last third of seasonings over cucumbers.
5. In cold boiled water dissolve salt, filter that there was no dark deposit, and fill in cucumbers with this solution. From above put the circle (dish, a plate) wrapped in a boiled rag which press down any heavy load, weight not exceeding 1 kg. The brine has to cover cucumbers on 4-5 cm Tara from above cover with dense fabric.
6. Cucumbers you hold three-four days at the room temperature while there is a fermentation, and then move for storage in the room with a temperature from +1 to +5os. Sometimes for acceleration of fermentation recommend to put a piece of black corn which then is carried in a brine.
7. That from above a brine the mold wasn't formed, strew it with mustard or planed horse-radish. In addition to the main composition of spicery it is possible to add a tarragon, cherry and oak leaves. It will give to special piquancy to salty cucumbers. It is possible to make by a similar way pickles in 3-liter jars.