Prepare fresh-salted cucumbers not only simply, but also quickly, and it is cheap. They perfectly look on a table as separate snack and also well supplement vegetable and meat salads. Correctly made juicy, crunchy and juicy cucumbers will appreciate your house and guests.
It is required to you
- 5 kilograms of cucumbers;
- 1 head of garlic;
- fennel umbrellas;
- blackcurrant leaves;
- cherry leaves;
- horse-radish leaves;
- allspice peas;
- 2 tablespoons of salt;
- 1 tablespoon of sugar.
- or:
- 5 - 1.7 kilograms of cucumbers;
- 2-3 leaves of an oak;
- couple of branches of fennel;
- 1 leaf of horse-radish;
- 2 tablespoons of salt;
- 1 tablespoon of sugar;
- 50 grams of 9% of a table vinegar;
- 3 drops of essence.
Instruction
1. Lay out the cucumbers prepared for salting one layer in the enameled pan. From above on them put 3-4 umbrellas of fennel, on 3-4 fresh leaves of currant and cherries, the cleaned segments of a head of garlic and a small handful of allspice peas. From above cover everything with 4-5 average leaves of horse-radish. On leaves lay out one more layer of cucumbers and also put on them spices and greens, cover the second layer with horse-radish leaves.
2. Prepare a brine. For this purpose take 1.5 liters of water add to it two tablespoons of salt and one tablespoon of sugar and boil. Fill in with a hot brine cucumbers, so that they were completely covered with it.
3. Densely close a pan a cover. When the brine cools down, rearrange it in the fridge. Fresh-salted cucumbers will be ready-to-serve in a day. It is the best of all to store the cucumbers prepared thus in the fridge or in the cool place.
4. This option of salting allows to roll up fresh-salted cucumbers in banks and to store them several months. Wash out cucumbers under cold water and cut off at them tails on both sides. Shift them in the enameled deep cup or a bucket (depending on quantity) and fill in with cold water not less, than for two hours.
5. Carefully wash up a 3-liter jar soda and scald boiled water. Put cucumbers in bank, add to it couple of branches of fennel, 2-3 leaves of an oak and the small leaf of horse-radish cut on a part. Fill in with boiled water not less than for 10-12 minutes. After time drain water and add to it two tablespoons of salt, one teaspoon of sugar and 150 milliliters of boiled water.
6. Boil the brine received thus and fill in with it cucumbers, repeat this procedure twice. After the second filling add in bank of 50 grams table 9% of vinegar, 3 drops of essence and roll up it. After the brine cools down, rearrange to bank in a cold spot or in the fridge. In 2-3 days the fresh-salted cucumbers will be already ready.