If it is necessary to salt quickly cucumbers which can be eaten already two-three days later, then it is necessary to use cold-process saltings. This method of conservation is very simple performed by, and gustatory qualities of a ready-made product always turn out excellent.
It is required to you
- - 1 kilogram of cucumbers;
- - 5 umbrellas of fennel;
- - 3-5 leaves of horse-radish;
- - 1 head of garlic;
- - 0.5 pods of hot pepper;
- - 1 liter of water;
- - 50 grams of salt.
Instruction
1. Wash out cucumbers. If from the moment of removal of fruits from a bed there passed more than five hours, then wet vegetables in cold water for a couple of hours. Thanks to this procedure the cucumbers will turn out more crunchy, tasty (the slightly bitter taste will be gone in fruits if it was available).
2. Take the enameled pan with a cover, put on its bottom fennel umbrellas, horse-radish, pepper, garlic segments. If you love more spiced salting, then add couple of peas of allspice, three carnations and on a half of a teaspoon of a cracked ginger and nutmeg.
3. On herbs and spicery put cucumbers. Dissolve salt in water and fill in with the received structure vegetables. Take a flat plate with a diameter slightly less than diameter of pan and cover with it cucumbers, and from above establish oppression (it is possible to put the half-liter can filled with water). Close a pan a cover and leave vegetables to be salted (it is optional to remove to the cool place, cucumbers will quicker be salted if are at a temperature over 20 degrees).
4. If for conservation medium-sized fruits with a soft peel undertook, then 48 hours later it is possible to remove the first test of a product. If it is necessary to receive fresh-salted cucumbers much earlier - 12-18 hours later, a pan with cucumbers it is necessary to place a baking plate direct sunshine. However here it is necessary to consider that fruits will be less dense and crunchy, and before giving on a table it is necessary to sustain them at least hour in the fridge.
5. Ready cucumbers need to be stored in the fridge. It is desirable to eat them in the first week after salting as later days 10-14 cucumbers can begin ""wander"". It is impossible to use in food in the raw such product, but it is quite possible to make from it, for example, rassolnik.