Being in distant tropical countries, did they catchDo you think that there is something missing in the menu of multi-star restaurants? Many argue that for even a short tour they manage to miss the dishes from potatoes, salad olivier, pies and pickles. In the article, we will talk about how, in one way or another, light-salted cucumbers are cooked, which so deliciously crunch and smell.
If you are in a distant country, and on salethere are fresh cucumbers, then you can recall the forgotten taste by preparing lightly salted cucumbers without brine. This will require cucumbers themselves, dill sprigs, salt, garlic and a pair of ordinary transparent plastic bags. Carefully washed cucumbers need to be put in bags, which for insuring against rupture should be inserted one into the other.
After that, crushedgarlic and greens. Further packages need to tie, shake well, so that everything is mixed, and leave for 5-5,5 hours in a warm room or for 8 hours in the refrigerator. The next day, you can calmly crunch salted cucumbers and it is possible that compatriots, resting in the same exotic country, will catch up on their flavor.
Each hostess cooks tasty salted cucumbersin their own way. For example, in the countryside or in the country, where it is possible to pick cherry leaves or black currants, about 200 grams of spices — cherry leaves, currants, horseradish, dill inflorescences, and one garlic head — are taken for 3 kilograms of small dark green cucumbers with a pimply skin. three tablespoons of salt per three liters of brine. Also need a clean three-liter jars.
Cucumbers with trimmed tips are laid in layers,alternating them with spices. Salt is dissolved in boiling or cold water (well wells are used in the villages), cucumbers are poured with brine and tied with gauze. Lightly salted cucumbers, filled with boiling brine, ready the next day. If the brine was cold, you will have to wait three days until the dish is ready.
To make pickled cucumbers crunchespecially loudly, vodka is added to the brine at the rate of 2 tablespoons of salt and 0.05 liters of vodka per liter of cold brine. The remaining ingredients are the same as for regular pickles. The only additional component may be a few peas (black).
Cucumber dishes are a favorite in manycountries that spawns many recipes. For example, "Hungarian salted cucumbers". This recipe is based on the fermentation of rye bread. To prepare the dish, you need to take small cucumbers, cut off their tips and cut the vegetables along the length (without cutting them in half), fold them into jars, alternating with layers of grated horseradish root and dill. On top of the cucumbers fit a slice of rye bread, which is dripped vinegar (5 drops). Cold pickle is prepared at the rate of a tablespoon of salt per liter of water and poured into jars. The jar is covered with a saucer, placed in a warm place. The brine first becomes cloudy, and brightens after three days, after which the cucumbers are ready. They need to be rearranged in the refrigerator.
