Crunchy fresh-salted cucumbers are good as addition to boiled new potato for dinner, and just on snack. They can even be prepared for long term, for example, for the winter. But that cucumbers really were crunchy, it is necessary to choose correctly a grade and not to deviate from a compounding.
It is required to you
- 10 kg of cucumbers;
- 300 g of fennel (umbrellas);
- 50 g of roots of horse-radish;
- 2 heads of garlic;
- 2 small pods of red burning pepper;
- leaves of an oak and currant.
- For a brine:
- 10 l of water;
- 600 g of coarse not iodinated salt.
Instruction
1. For preparation of fresh-salted crunchy cucumbers choose the grades intended for salting. Very originally small cucumbers – gherkins look. Also give preference to young people, not outgrown fruits, it is desirable having the equal cylindrical form.
2. Wash up fresh-gathered cucumbers in cold water then wet them at several o'clock. During this time, water will be absorbed in pulp thanks to what in already salted cucumbers there will be no emptiness.
3. While cucumbers are presoaked, prepare a container and a brine. It can be the big enameled pan or a basin. It is possible to take also glass 3rd or 5-tilitrovy banks. Wash up tanks and be engaged in a brine. For this purpose dissolve coarse salt in 10 l of boiled hot water, put to be cooled.
4. Rinse with water fennel umbrellas, leaves of an oak and blackcurrant. Clean, wash and cut a horse-radish root on small parts. Divide garlic into cloves and too clean. Exempt bitter pepper from seeds and cut on several parts by the number of cans for salting. If you prepare cucumbers in one capacity (a pan, a basin or other), then leave pepper intact.
5. Once again rinse the soaked cucumbers, cut off at each fruit tips on both sides for the best prosalivaniye. On a bottom of a container put well cleaned horse-radish root, pepper, garlic, the washed-out greens: fennel, leaves of an oak and blackcurrant. Fill capacity with cucumbers then fill in with a warm brine.
6. Press down cucumbers in a basin or a pan oppression, and cover banks with a gauze. Put cucumbers to prosalivatsya at the room temperature within 1-2 days. Then they can be given to a table. Further you store in a cellar or the fridge as process of a prosalivaniye continues, and some more days later fresh-salted cucumbers will already lose the original taste.