Juicy and crunchy lightly salted cucumbers are the most desirable vegetable appetizer with a side dish of mashed potatoes or boiled potatoes, crumbly buckwheat porridge or boiled pasta. You can create it literally in a few hours, if you pour cucumbers with hot brine, or in a day, if you decide to grind them in cold brine.
To make the vegetables crisp, do not forget to supplement the preparation with cherry, currant, horseradish or oak leaves. The brine will draw a bright spicy aroma from the umbrellas of dill, cloves of garlic, mustard seeds and other spices, seasonings. Bay leaves are optional, much like dried cloves - many people don't like these scents. Use rock salt, regular salt, not iodized or sea salt. Add hot peppers only if adults, not children, will eat salted cucumbers.
Ingredients for 1 kg of cucumbers:
Hot water - 1 l
Mustard seeds - 1 tsp
Allspice peppers - 5 pcs.
Bay leaves - 5 pcs.
Table salt - 2 tbsp.
Garlic - 5 cloves
Dill (umbrellas) - 5 pcs.
Dill (seeds) - 0.5 tsp
Bitter pepper - 1 pc.
Oak, cherry, currant leaves
How to cook:
1. First of all, prepare the brine itself (per 1 liter of water). To do this, add salt, mustard seeds, dill seeds (you can do without them), allspice peas into a cauldron / stewpan / small saucepan. It is fragrant, not black - they have a different aroma.
2. Pour in hot water, lay out the bay leaves and place the container on the stove, turning on maximum heat. Bring to a boil.
3. At this time, rinse the leaves of oak or horseradish - they are responsible for the crunch of vegetables. Place them on the bottom of a glass or china container. Then rinse the cherry, raspberry or black currant leaves and add them to the same container. Rinse small fresh cucumbers thoroughly, removing thorns, dust and dirt from the surface. Lay out to the leaves. If you wish, you can cut off the ends of the vegetables for faster pickling - they will draw the spicy liquid into themselves faster.
4. Peel the garlic cloves and add them to the container along with the dill umbrellas.
5. By this time, the brine will boil, heat it on a minimum of heating for about 1 minute so that the spices reveal their taste and aroma in boiling water, then remove from the stove.
6. Optionally, vegetables can be poured with hot brine by placing hot peppers in it, or you can cool the brine at room temperature and only then pour cucumbers over them. It all depends on how long you are willing to wait. Pickled cucumbers in the first way are less crunchy, softer in taste, they will be ready in 5 hours. In the second case - in a day.
The pickle for lightly salted cucumbers is completely ready. It can be kept in the refrigerator for about a week.
Like and subscribing to the channel is the best thanks for us :)
All our recipes can be found on the website: https://vilkin.pro