In my mind associations with summer tightly bound with aromatic crispy salted cucumbers, and warm sunny days when you can go somewhere and take a swim, and then snack on nature.
I want to offer a wonderful classic recipe for pickled cucumbers Cold with horseradish leaves, cherries, currants, etc. In markets such kits for pickling cucumbers called "bouquets".
For this purpose, I choose small cucumbers with pimples. Smooth cucumbers for pickling are not very good, they are no longer used for salads.
INGREDIENTS
1 kg cucumbers
1 liter of boiled water
2 tablespoons (70 g) salt
2-3 cloves of garlic
blackcurrant leaves
cherry leaves
horseradish leaves
dill
The classic recipe for crispy pickled cucumbers
I prefer a cool way to salting, because cucumbers, it seems to me, are more crunchy.
First rinse with leaves, herbs and cucumbers.
Pour cucumbers cold water for an hour or two, so that they are stronger.
Dissolve the salt in boiled water.
For pickling cucumbers better to use glass containers or stainless pan.
Cut the cucumbers from the tips, if you want it faster prosolilis.
Divided green leaves in half and put one piece on the bottom.
Top tightly pack cucumbers and chopped garlic.
Pour the cucumber brine, so that they were completely covered.
Cover with the remaining half of greenery and foliage.
All cucumbers should be completely in the brine, so they can be pressed from the top plate or some other small load.
Cover the container and leave until the evening on the table.
Night cover and clean the refrigerator.
Small cucumbers will be there the next day.
If you get to eat salted cucumbers clean forks and spoons, this brine can be used weekly by placing fresh cucumbers below.
That they are not moved into the category of salty, a day-two of them can be removed, folded in a plastic bag or a toaster and keep in the refrigerator for 2-3 days.
Details and nuances of the preparation, see the video clip.
VIDEO RECIPE
I wish you bon appetit!
If you like the recipe, refine thumbs up and share with friends on social networks.