You don't need to roll them into jars to make a juicy cucumber appetizer for a potato, meat or fish dish. Everything can be done much easier! I suggest preparing pickled cucumbers in a bag. They will be ready in just a day and you can enjoy their taste to the fullest. To do this, you will need all the same spices and herbs as for harvesting for conservation, but you can handle everything without cans, lids and water. Thanks to the salt, the cucumbers themselves will excrete juice, which will mix with the vinegar and soak the vegetables.
Such a snack is stored for about 5 days in the cold after creation. Having tried to make it the first time in the minimum amount, you will definitely want to cook a little more the second time. To do this, increase the amount of food and choose a larger bag. If it is not dense, but ordinary cellophane, then take two bags and place one in one, so that, God forbid, they do not break and the juice does not spill onto the refrigerator shelf.
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Ingredients:
Fresh cucumbers - 300 g
Oak, horseradish, currant, cherry leaves - 10 pcs.
Dill umbrellas - 3-4 pcs.
Salt - 1 tablespoon
Vinegar 6% - 1.5 tbsp
Black peppercorns - 10 pcs.
Garlic - 4 cloves
Step by step recipe:
Prepare food.
Wash freshly picked cucumbers in water. Cut off the ponytails on both sides of the fruit.
Place vegetables in a bowl or saucepan, cover with cold water and let sit for 1-2 hours. Cucumbers will absorb the liquid, and subsequently, they will release more juice when pickled.
Prepare the package. Best used with a liquid impermeable zip fastener, but if not available, prepare 2 regular cellophane.
Wash the leaves of oak or horseradish, cherry, currant or raspberry. Transfer the cucumbers from the water to a bag. Add washed leaves and dill umbrellas there.
If you want to get pickled cucumbers in 6-8 hours, then cut them into quarters, if you leave them whole, you will have to wait a day.
Peel the garlic cloves, rinse them, and cut them in half or quarters. Add them to the bag along with the salt and black peppercorns. If desired, add 2-3 peas of allspice and 2-3 buds of dry cloves.
Pour in the vinegar, deflate the bag, and zip or tie. Carefully remember its contents so that the vinegar and spices are evenly distributed over the vegetables.
Place the bag in a bowl or plate and refrigerate for 24 hours. Gently massage it 3-4 times during the day, turning it over to the other side.
After the indicated time, remove the bag from the refrigerator and remove the pickled cucumbers from it. Cut them into slices or serve them whole at the table.
The appetizer will certainly be juicy, spicy and aromatic - just under a glass of white or to mashed potatoes from meat cutlet.
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