Salted cucumbers three quick recipe
July – a time when cottages in Central Russia already ripe cucumbers. Salads, and a crunch of fresh cucumber – this is certainly good. But the most important task of cucumbers is very different – they just have to be salted.
What kind of cucumbers to choose?
Small, firm, thin-skinned, nubbly. In the suburbs one of the best varieties – Nijinsky. Of course, they should not be yellow and bitter. To try definitely.
Best suited for malooley cucumbers, freshly picked from the garden. So if it’s not the giving, it is better to buy vegetables for the city.
Important! For salted, in contrast to salt, you need to take about the same cucumbers, then they are evenly salted. When we sealevel cucumbers for the winter, this is not so important, because they are long in the brine.
What kind of water to choose
Water is one of the most important components of any canning, but it is important for cucumbers especially. It is best to take spring water. In the end, not so much it will need to soak the cucumbers and make pickles. 5 pounds of vegetables will be enough for two five-liter bottles or one bucket.
If spring water is not available, you can take bottled or filtered water from the tap. Pour it in an enamel bowl, put the bottom of a silver spoon and some copper, cover and let stand for a couple of hours. Metals will slightly improve the taste of water.
You can do in a glass jar, but easier – in a saucepan. Enamel, of course. You can also use ceramic or glass bowl. In a saucepan cucumbers are easier to lay, it is more convenient to take them out. Besides roll in the jar is still not necessary.
Still need a lid or a large plate, which can be used cucumbers to pin down inside the pot. And oppression. You can just take some Bank or other containers filled with water.
Soak – mandatory
And to pickle, and to prepare the salted cucumbers should be soaked. In the process of soaking they become crispy and stronger. 3-4 hours cucumbers will become strong and resilient. Even if you just built the cucumbers, anyway – soak must.
Herbs and spices
Dill, currant leaves and a horseradish leaves. Currant adds crispness and creates flavor, and horseradish, in addition to an unforgettable taste and smell, protects cucumber against mold. Besides, it disinfects.