It is good to have several jars of salty cucumbers in a stock, without them not to make rassolnik, solyanka. Correctly salted cucumbers for the winter keep useful properties to the maximum, turn out tasty and crunchy.
It is required to you
- Ancient recipe: cucumbers of 100 pieces, salt 1 pound, water of 5 l, garlic, fennel bunch, currant leaves.
- Cucumbers in the enameled ware: cucumbers of 10 kg, fennel (umbrellas) of 400 g, a root of horse-radish of 60 g, garlic of 40 g, a cherry or currant leaf of 100 g, pepper of burning 15 g, water of 5 l, salt of 300 g, mustard in powder of 20 g.
- Cucumbers in banks: gherkins of 10 kg, acetic acid of 150 g, bay leaf of 30 g, a burning capsicum of 15 g, water of 5 l, salt for salting 100 g, for scalding of 300 g.
- Cucumbers in cucumbers: 10 kg of fruits of the average size, 10 kg of overripe fruits, salt of 700 g, garlic and paprika on 20 g, umbrellas of fennel of 300 g.
Instruction
1. Select cucumbers for salting healthy, not ugly form, green color, 5-15 cm in size. Sort on three sizes: 5-9 cm, 9-12 cm, 12-15 cm. Ideal ware for a salting of cucumbers for the winter – oak kegs, zelenets in them have excellent taste, are stored long.
2. The simple recipe of pickled cucumbers spotted in the ancient cookbook: well wash up fruits of the average size, lay in a keg densely layers, pouring each layer a currant leaf and fennel. You can add garlic gloves, it not only multiplies taste, but also promotes preservation of zelents strong. Press down cucumbers cargo. In boiled cold water dissolve salt, fill in with this brine a product and strongly to a zakuporta. You store at a temperature of 0+5 degrees.
3. You can salt cucumbers without vinegar and in the enameled ware, it is more habitual container today. Before a salting soak cucumbers in cold water of 7-8 hours. It becomes in order that they bulked up, became elastic and when salting didn't become empty, weren't wrinkled. On a bottom of the vessel put spicy herbs, lay a layer of cucumbers both again spicery and so to top. Herbs go the top layer, take them only fresh.
4. Fill cucumbers in a pan as it is possible more densely, fill in with a brine, put a circle and press down cargo. Two-three days let will stand in the room, and then remove in a cellar or in some other cold spot. You watch a brine and at emergence on a surface of a mold remove it and wash out a circle and cargo in boiled water. Prepare a brine so: in a small amount of cold water dissolve salt, then add water to norm. Let it stand 8-10 hours.
5. The cucumbers salted for the winter in glass jars aren't less tasty. You can salt one of ways described above in a week to spread out in banks both to fill in with a boiled brine and to close iron covers. And you can prepare fresh-salted cucumbers. Small fruits will be suitable for such salting. Scald the prepared gherkins water with salt, on a bucket of water of 300 g of salt, then pour ice water and dry. Accurately lay in banks ranks, add a lavrushka and bitter pepper. Fill in with a brine and roll up iron covers. At such salt method use additional preservative ‒ vinegar, and then cucumbers will be well stored.
6. The cucumbers salty in cucumbers have interesting taste. If there are outgrown cucumbers, can use them them when salting. The prepared zelenets lay in a pan or banks, pouring each layer small chopped up or grated overripe cucumbers mixed with salt, bitter pepper, fennel and the crushed garlic. Press down cucumbers oppression.