There is a lot of recipes of conservation of cucumbers, and in everyone the set of spicery is used. In a classical compounding of salting cucumbers - the minimum set of ingredients, however addition in bank of additional seasonings can add to ready snack special savor.
A set of spices and seasonings at preparation of cucumbers depends on a compounding of the chosen conservation method, when pickling fruits and their pickles different components are used. However even at one way of preparation it is possible to put different seasonings in banks, as a result ready preparations will differ from each other on gustatory qualities a little.
In general, a part of spicery at a pickles and pickling of cucumbers is identical, however when pickling vegetables in banks it is necessary to put still sugar and vinegar (or citric acid). These ingredients also give to marinade sweetish and sourish smack. As for a set of products and spices, on a 3-liter can it is required:
- 15-20 cucumbers of the average size (up to 1.5 kg);
- 60-70 grams of salt;
- 3-5 peas of a black pepper;
- 3-5 sheets of blackcurrant;
- leaf of horse-radish (it is possible to replace with five sheets of cherry or an oak);
- fennel inflorescence;
- 5-7 garlic gloves;
- bay leaf.
Above-mentioned ingredients are enough to salt to bank of cucumbers, however when pickling fruits in bank it is required to add both three tablespoons of sugar and one tablespoon of acetic essence.
Also It should be noted, at conservation of cucumbers in banks it is possible to put also other herbs / spicery, for example, a basil, cilantro, hot pepper in pods, mint, to a melis, rosemary, a thyme, a tarragon, a celery and parsley (both greens, and roots), cinnamon, a carnation, mustard grains. To data: addition of mustard prevents fermentation, there banks don't ""blow up"", their contents are longer stored and don't spoil.