Crunchy cucumbers - the first-class snack and necessary ingredient in salads and rassolniks. How to pickle cucumbers that they were elastic and crunchy for the winter?
It is required to you
- Ingredients per 2 kg of cucumbers:
- - 1 head of garlic of average size
- - 2-3 bay leaves
- - 1 leaf of raspberry
- - 1 leaf of currant
- - 6 leaves of cherry
- - 2 leaves of horse-radish
- - 4-5 umbrellas of fennel
- - 100 g of table salt
- - little mustard powder
- - 3-hlitrovy can
- - boiled water
Instruction
1. For preparation of marinated crunchy cucumbers it is necessary to choose small, it is better with pimples, without yellowness, too dark thin skin and superficial damages cucumbers. Cucumbers should be touched, postponed damaged and turned yellow. Then perfect cucumbers need to be wetted in cold water for 2 hours.
2. While cucumbers become wet in water, it is possible to wash out all leaves and to prepare banks for salting, to prepare a brine, having dissolved salt in pure boiled chilled water. Banks need to be washed up, rinsed and drenched with abrupt boiled water. After that banks put the bottom up to full drying. It isn't obligatory to sterilize the jars.
3. On a bottom of cans it is necessary to put garlic (it is possible integral cloves or to cut plates 1 mm thick) and other seasonings. From above cucumbers keep within, are stamped and filled in with a clean chilled brine. From above to fill a pinch of dry mustard. Ready banks with cucumbers place in a basin, cover with plastic covers. Banks with cucumbers have to stand in heat of 3 days.
4. After cucumbers ""turned sour"", place them in the dark cool place. Such product long is stored, but if in banks plentiful foam appeared - better to open to bank and to eat cucumbers.