The summer, and especially - is a high time July for fresh-salted cucumbers. Of course it is possible to buy them and in shop, but unless they can be compared to house cucumbers? Unfortunately, not at all cucumbers turn out firm and crunchy. For this purpose it is necessary to know some subtleties.
Cucumbers have to be correct
For a pickles there are special pickling grades of cucumbers. Nezhinsky - one of the most popular.
Salad grades with white thorns and a smooth thin skin won't be suitable for salting. It is necessary to choose fruits with pimples and black dots. Copies less than 7 centimeters and more than 13 won't be suitable for salting.
Cucumbers need to be tried, they shouldn't be bitter. Color shouldn't be too dark.
It is desirable to pick up cucumbers the identical size that all were salted evenly.
Soaking
If cucumbers are collected not only that, then for restoration of moisture they need to be killed at several o'clock. Fortress and elasticity of cucumbers depends on it.
Salt
Only coarse rock salt will be suitable for salting. For traditional recipes there will be enough 60 grams on 1 liter of water, approximately it is 2 tablespoons.
Iodated salt and small ""Extra"" won't be suitable for salting. Cucumbers from it can become soft.
Seasonings
The peculiar taste and aroma will give to cucumbers fennel, leaves of currant, cherry, horse-radish. It is possible to add oak leaves, in old times the cucumbers salted in oak casks.
It is possible to experiment and create own aroma, adding parsley, a tarragon, a basil, mint, a carnation, bay leaf and other spices.
Fresh greens are important for a pickles. Garlic shouldn't be much as it will affect the hardness of cucumbers and crunchy effect. And here horse-radish will only promote it.
Laying
That cucumbers were quickly salted, they need to be cut off since two ends. It is necessary to stack them side by side, alternating layers spices and leaves of herbs. Not to spoil crunchy effect, cucumbers can't be stamped.
If to salt in banks, then cucumbers keep within vertically, for a uniform prosalivaniye. Capacity is covered from above with a gauze. If to salt in a pan, then cucumbers need to be covered with a plate and to put small oppression.
Ways of filling
Fill in cucumbers in two ways: cold or hot filling.
At cold filling the cucumbers prosalivatsya 2 - 3 days and if to fill in with hot filling, then it is possible to remove test in 8 hours.
Pledge of a successful pickles - water. Chlorinated from under the crane won't approach. It is better to use filtered, spring or well, it is possible even slabogazirovanny mineral.
In order to avoid a mold on a brine surface, it is necessary to powder it with mustard or polished horse-radish.