As it is pleasant to crackle salty cucumber! At the same time it is cooked by all a favourite dish very simply and quickly enough. Ready cucumbers are popular on any table, they are loved by both adults, and children, they can be taken on a picnic as light meal.
We select cucumbers for a salting
The most suitable for salting it is thin-skinned, small, young and strong cucumbers. It is possible to choose suitable cucumbers in the market, it is possible to buy in shop. The best option when we salt the cucumbers which are just removed from a bed at own dacha.
We select the volume of cucumbers necessary for us, previously we reject yellow or spoiled cucumbers. In order that salting happened evenly, it is necessary to choose the copies identical by the size.
We wash cucumbers with cool water and we dry up. Then vertically we stack them in capacity. Between layers we place spices and herbs.
Spices for salting cucumbers
As a rule, horse-radish, fennel, garlic, black pepper, bay leaf, a carnation and also leaves of cherry and blackcurrant are a part of spices for salting. Sets of spices for preparation of fresh-salted cucumbers can be acquired in the market from grandmothers if there is no opportunity to collect the. Blackcurrant leaves and horse-radish keep cucumbers firm.
The quantity above the listed spices will vary from what taste you want to receive. Approximately, at the rate on one and a half kilograms of cucumbers we take:
- Four tablespoons of salt of a coarse grinding
- Five-six sheets of currant
- Three leaves of cherry
- Five-six garlic gloves
- One-two leaves of horse-radish
- Three-four buds of a carnation
- Eight-ten peas of a black pepper
Brine making
To be necessary for us for preparation of 1.5 kg of cucumbers 2 liters of water and 4 tablespoons of salt of a rough grinding.
In a pan we pour water and we put on fire. We add pepper, bay leaf, a carnation and salt and we bring to the boil. After that for several minutes we allow a brine to boil and we filter.
Last stage
We fill in cucumbers with a ready brine and we cover with a napkin. After that we place capacity in the warm place.
Speed of preparation will depend on brine water temperature. If we fill in with cold water, then it is necessary to allow to stand three-four days and if the brine is hot, then it will be possible to eat ready cucumbers already next day.