Fragrant, crunchy cucumber, moderately salty and so tasty - this is all about the lightly salted method of salting.
The season of cucumbers is approaching and if you wanted just such a cucumber - it's time to make it!
Choose a recipe!
In fact, there are a lot of ways. Our mothers and grandmothers used three-liter glass jars and poured boiling brine over the cucumbers, left them for a day, and only after 24-30 hours the first sample was taken.
The cucumbers came out tasty, but we, modern people, still want something new and original.
For example, try these.
Hungarian-style lightly salted cucumbers
Ingredients:
1 kg cucumbers (not small)
1 liter of water
2 slices rye bread
1-2 bay leaves
3-5 pcs. allspice peas
2 cloves of garlic
umbrella or sprig of dill
1 tbsp. l. salt
0.5 tbsp. l. Sahara
How to cook:
1. Wash the cucumbers, you can soak for 1-2 hours in cold water. Cut off the ends and pierce with a toothpick.
2. Boil water with salt and sugar.
3. Dry the slices of bread in a clean, dry frying pan until golden brown.
4. In a sterilized jar, put a slice of bread on the bottom, a crushed garlic clove, dill, bay leaf and peppercorns on top.
5. Place the cucumbers tightly, again dill, bay leaves and garlic. Cover everything with a second slice of bread.
6. Pour the cooled pickle over the cucumbers so that it is right up to the neck.
7. Cover the jar with gauze and leave it in the room, away from the window and heat for 2-3 days.
Finished cucumbers will be yellowish, and the brine will be cloudy. It is advisable to check the brine for 2 or 3 days for acid and make sure that the cucumbers do not ferment or become too sour.
We take out the finished cucumbers from the bread leaven, filter the brine. For storage in the refrigerator, put them back in a jar and fill them with strained brine.
Store such lightly salted cucumbers only in a cold place.
The pickle itself is a great soft drink in the heat, not to mention the cucumbers themselves - they are delicious!
Korean style salted cucumbers
Ingredients:
0.5 kg cucumbers
2 tbsp. l. soy sauce
2 cloves of garlic
hot chili to taste
1 hour l. salt with a slide
1 hour l. Sahara
1 tbsp. l. sesame seeds
3 tbsp. l. vegetable oil
vinegar to taste
How to cook:
1. Wash the cucumbers, cut off the ends and cut into cubes. Cover with salt and leave for 15-20 minutes.
2. Drain the juice from the cucumbers and pour in the soy sauce. Add vinegar and hot pepper. Mix.
3. Finely chop the garlic with a knife and place on top of the cucumbers with a slide. Do not interfere!
4. Heat vegetable oil in a skillet. Throw sesame seeds into it, which will immediately begin to blush.
5. Turn off the heat, and pour the boiling sesame oil onto a heap of garlic to give the garlic its aroma better.
6. Now you can mix the cucumbers and put them in the refrigerator for half an hour to cool and brew. Done!
Lightly salted Bulgarian cucumbers without pickle
Ingredients:
1 kg of cucumbers
1 tbsp. l. salt without a slide
3-4 cloves of garlic
dill
hot pepper (slice or pod)
1 hour l. coriander seed
2 pcs. carnation
3 allspice peas
How to cook:
1. Wash cucumbers, cut off the ends.
2. Finely chop the dill and garlic. If you like spicy, then chop the hot pepper into small pieces. Or without it.
3. Grind coriander, cloves and peppercorns in a mortar with a pinch of salt.
4. Put the cucumbers in a tight plastic bag, put chopped dill, garlic and pepper on top (you can replace it with red Bulgarian or green bitter). Pour in the spice mixture and all the remaining salt.
5. Tie the bag tightly. For tightness, it is better to put it in another bag. Shake everything well to mix.
6. Put the bag in the refrigerator, periodically take it out and shake it. After 6-8 hours, the cucumbers will be ready.
Enjoy your meal!
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Thanks for reading to the end!