Cucumbers of late collecting, up to 15 cm long, that is a little immature cucumbers with small seed cameras and underdeveloped seeds are ideal for the best salting.
It is required to you
- - 10 kg of cucumbers;
- - 2 kg of a paprika;
- - 300 g of greens of fennel;
- - 10 g of red hot pepper;
- - On 50 g of cherry and oak leaves;
- - 60 g of garlic;
Instruction
1. At an initial stage select ripe and tasty cucumbers and pepper. Then they are soaked in water within 5 hours and washed, and pepper scrape seeds. Fennel is cut small pieces up to 10 cm long. Oak and cherry leaves wash out, peel garlic.
2. The prepared seasonings are put on a capacity bottom for a pickles, then stack cucumbers and pepper and from above again put seasoning. For fermentation acceleration the cucumbers before it lower for five minutes in the boiling water. Not overdo the main thing that cucumbers didn't cook. For a pickles it is possible to use glass jars or the enameled ware.
3. Further cucumbers and pepper fill in with a brine to which on each liter of water add 20 g of salt and 10 g of citric acid. The brine is filled in with top that vegetables always remained in liquid, even in process of evaporation. From above cover with a porcelain plate and put oppression on it.
4. Ware with cucumbers is covered with fabric and left in the room with room temperature for lactic fermentation. This process occurs approximately in 10 days after salting. Then banks place in more cool room for long-term storage. In two weeks the brine is added to the brim and close banks covers. Pickled cucumbers with a paprika have unique taste and will for a long time be remembered to all who tried them. Pickled cucumbers with a paprika before the use can be cut and filled with vegetable oil.