I am sure that there is not a single person who would not like crispy pickled cucumbers. Of course, you can buy them in the store, but they will never be compared to homemade ones.
Photo of ready-made cucumbers in jars Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
No matter how many people love lightly salted cucumbers, not everyone knows how to cook them well so that they turn out to be crispy and firm. That is why I am sharing the main secrets of their successful salting.
- Try to choose all cucumbers about the same size so that they are evenly salted.
- It is desirable to give preference to cucumbers with a thin skin and a high sugar content. The Nezhinsky variety is considered popular for salting.
- To make the cucumbers especially crispy, soak them for about 3 hours in cold water before cooking. This can be avoided if the cucumbers are only pickled from the garden.
- Before salting, it is better to cut off the ends from the vegetable. Firstly, nitrates accumulate in them, and secondly, this way they will be salted faster.
- Cucumbers should be placed vertically in a container for pickling, this will allow them to be salted more evenly.
- Do not fold the fruits very tightly, this will prevent, soak well with brine.
- In order for the cucumbers to remain lightly salted for a long time, they should be stored in brine in the refrigerator.
- The classical proportion of salt per liter of water, about 50-60 g, ie. about 2 tablespoons
- In order for the cucumbers to come out fragrant and crispy, you need to put dill (twigs, herbs or umbrellas) and horseradish, cherry or currant leaves in the brine. You can also add bay leaves, cloves, mint, basil parsley, black peppercorns, tarragon and other spices.
- You can pour cucumbers with both hot and cold brine. If you use cold, then fermentation will take about 2-3 days, hot (no more than 80 degrees) 8-10 hours.
- Caloric content per 100 g - 11 kcal.
- Servings - 50 g
- Cooking time - 10 minutes preparatory work, 10 hours for marinating
Ingredients:
- Cucumbers - 500 g
- Dill umbrellas - 4 pcs.
- Garlic - 4-6 cloves
- Bay leaf - 4 pcs.
- Allspice peas - 4-6 peas
- Salt - 1 tablespoon
- Horseradish leaves - 6 pcs.
Step by step cooking of lightly salted cucumbers
1. Wash the cucumbers under running water and cut off the ends. If you have had them in the refrigerator for several days, then pre-soak them for 2-3 hours in cold water, but do not cut off the ends yet. This will make them crispier.
2. Select a container for marinating, rinse it well and dry it. Divide all the spices in half, and put one part of them on the bottom of the container.
3. In a container, tamp the cucumbers in an upright position.
4. Put the other half of the spices on top of the cucumbers.
5. Boil 500 ml of water. After, cool to 80 degrees, dilute salt in it and stir well so that it completely dissolves. You can pour cucumbers with cool brine, but then the process of their preparation will increase up to 2 days.
6. Fill the cucumbers with the prepared saline brine.
7. Close the jar with a lid, cheesecloth or towel and leave to marinate for 10 hours.
8. After this time, lightly salted cucumbers will be ready to eat. In addition, they can be used in all kinds of dishes. For example, for salad "Olivier", hodgepodge, etc.
See also a video recipe on how to cook crispy salted cucumbers:
