Pickling, as a rule, process hours-long, large-scale, with preservation and expectation till winter. However, it is possible to pickle also on once: today I made, tomorrow I ate.
It will be required:
- cucumbers/squash - 0.5 kg;
- salt sea large - 1-2 tsps;
- lemon juice - 1-2 tablespoons;
- garlic - 1-2 cloves;
- spices (carnation, red, black pepper) and honey (1 tsp) - at will.
Cucumbers and squash usually pickle separately, but if desired it is possible to salt and together. We wash vegetables, we cut off tails. We cut cucumbers straws, squash roundels 0.5 mm thick. If we pickle vegetables together, then it is better to cut in one way: straws, circles, or cubes.
In deep capacity like a glass jar or a saucepan we mix salt, pepper, largely chopped garlic, fennel or its inflorescences, lemon juice, honey and a carnation (at will), we add vegetables.
Honey is given to pickled vegetables by sweet and special aroma, a carnation - spiciness and an unforgettable smell of marinade. The more lemon juice, the cucumbers and squash will be sourer.
We close capacity densely a cover and it is stirred vigorously up several times so that vegetables mixed up with spices. We remove preparation in a cold spot. In a couple of hours we get and it is stirred also vigorously up several times that vegetables mixed up with the emitted juice. We repeat the procedure several times for all day. It is possible to test taste of a cucumber pickles and squash for the next morning.
Vinegar pickled vegetable marrows and cucumbers are good with salads, for example, from a fresh white cabbage, as snack to garnishes or sandwiches.