The secret of the crunch of lightly salted cucumbers, step-by-step recipe
City housewives have more than once encountered the difficulty of finding greens for pickling in order to please their family with the taste and crunch of lightly salted cucumbers. And really, where can I get cherry, currant and raspberry leaves? Enterprising stores have come to the rescue, recently offering pickling kits for 79 rubles along with a lush head of dill, everything as it should be! So now the original Russian dish is available to everyone.
1. We collect everything you need for work.
2. Carefully wash the cucumbers and let them soak in cold water for 2-4 hours; it is this procedure that makes them crispy. And the time depends on the thickness of the skin; the younger the cucumbers, the shorter the soaking.
3.Only after this can the stalks and tips be cut off, although this is not necessary, it depends only on personal preference.
4. If the leaves for pickling are fresh, then just rinse them. And if they are dried, you can wet them with warm water.
5. We take the dishes for pickling, whichever is convenient, a pan or a jar will do, the main thing is that everything fits in, including the press on top. Place half the leaves and spices at the very bottom.
6. We optimally distribute the cucumbers on top and cover them with the second half of the leaves and greens in the form of parsley, dill and several onions.
7. In freshly boiled water, add a spoonful of sugar and salt at the rate of 2 tbsp. l. salt per liter. It is better to take rock salt, the one that is very coarse and costs very little. Be sure to stir until everything dissolves completely.
8. Pour boiling water into the dishes. We put a press on top so that all the cucumbers are immersed in water and salted thoroughly evenly. A lid from a smaller diameter saucepan or a heavy plate will do. You can also put something heavy on it. Let the pan/jar cool on its own and put it in the refrigerator for a day or two, depending on the degree of salting you like. And this, in turn, depends on the size.
9. After a day, you can take out the cucumber with a fork, try it and put it back if you want to pickle it more strongly. Don't touch it with your fingers, lest it starts to ferment and turn sour, then our ambassador will last less.
10. The emerald hue has become swampy; the color indicates that the cucumbers have been salted. They need to be stored in the refrigerator, but usually they don’t stay there, they’re very good with sizzling fried potatoes and young garlic.
Salty taste and crunchy pleasure!
Ingredients
- Short-fruited pimply cucumbers - 1 kg.
- Currant, raspberry, strawberry or cherry leaves - 10-20 pcs. each type.
- Chili pepper - 1 small or 1/2 large.
- Bay leaf - 2 pcs.
- Garlic - 3 cloves
- Peppercorns - 3-4 pcs.
- Salt - 2 tbsp. l.
- Sugar - 1 tsp.
- Greens: dill, parsley, green onions - a couple of sprigs each.
Step-by-step recipe for pickling lightly salted crispy cucumbers
1. We collect everything you need for work.
2. Carefully wash the cucumbers and let them soak in cold water for 2-4 hours; it is this procedure that makes them crispy. And the time depends on the thickness of the skin; the younger the cucumbers, the shorter the soaking.
3.Only after this can the stalks and tips be cut off, although this is not necessary, it depends only on personal preference.
4. If the leaves for pickling are fresh, then just rinse them. And if they are dried, you can wet them with warm water.
5. We take the dishes for pickling, whichever is convenient, a pan or a jar will do, the main thing is that everything fits in, including the press on top. Place half the leaves and spices at the very bottom.
6. We optimally distribute the cucumbers on top and cover them with the second half of the leaves and greens in the form of parsley, dill and several onions.
7. In freshly boiled water, add a spoonful of sugar and salt at the rate of 2 tbsp. l. salt per liter. It is better to take rock salt, the one that is very coarse and costs very little. Be sure to stir until everything dissolves completely.
8. Pour boiling water into the dishes. We put a press on top so that all the cucumbers are immersed in water and salted thoroughly evenly. A lid from a smaller diameter saucepan or a heavy plate will do. You can also put something heavy on it. Let the pan/jar cool on its own and put it in the refrigerator for a day or two, depending on the degree of salting you like. And this, in turn, depends on the size.
9. After a day, you can take out the cucumber with a fork, try it and put it back if you want to pickle it more strongly. Don't touch it with your fingers, lest it starts to ferment and turn sour, then our ambassador will last less.
10. The emerald hue has become swampy; the color indicates that the cucumbers have been salted. They need to be stored in the refrigerator, but usually they don’t stay there, they’re very good with sizzling fried potatoes and young garlic.
Salty taste and crunchy pleasure!
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