Salted cucumbers: simple to prepare and delicious snacks

salted cucumbers Crispy salted cucumbers - recognized snack to strong drink or, for example, to a hot boiled potatoes. Salted cucumbers can be traditionally "dry" method, or in its own juice. To Cucumbers were obtained such as is necessary, that is crispy, thick and fragrant, you need to know some of the secrets of their preparation.

It is not fresh, not yet salted

Fresh cucumbers with only a bed, of course, very tasty, but people have long searched for ways to keep these vegetables for the long term. And there are two such methods: You can pickle cucumbers in vinegar or pickle. Pickles perfectly stored until winter, and even to the time of the next harvest cucumbers.

Salted cucumbers different from a duration of cooking salt. If the traditional salting takes at least two weeks, then salted cucumbers will be ready quickly: after two or three days of incubation in brine they can bring to the table. And if you have to cut off the tips of the cucumber, then they will cook more quickly - within a few hours. Speed up the preparation of snacks and using hot brine.

Pretreatment

For the salting is better to use small cucumbers. It is better if they are the same size, with thin skin and pimples - lettuce varieties with a thick smooth skin that are less tasty in salted form. Spoiled or yellowed cucumbers are not suitable, as well as too long or thick vegetables.

Fresh cucumbers simply wash before brining. If they were collected a day or two ago, it's best to pre-fill the washed cucumbers in cold water for a few hours: it will make them particularly crisp and tight. If you want to prepare a snack as soon as possible, it is better to take small cucumbers and cut them tips: it will significantly reduce the cooking time.

Correct brine

salted cucumbers The brine is prepared from water and salt (preferably coarse, in any case, non-iodized, and preferably - not sea water). He also added the traditional spices: garlic, fennel stalks, the leaves of cherry and black currant, horseradish, cloves, bay leaf, mustard beans, tarragon, red pepper, sometimes - oak leaves. Sometimes also added sugar. Cloves, bay leaf, peppercorns and mustard beans are added directly into the brine, pour the remaining spices cucumbers when laying them in jar.

A set of spices for pickling cucumbers each family its own, but as a rule, garlic and dill always included in the formulation. It is these spices it possible to obtain the traditional taste of the workpiece. Who the hell does crunchy cucumbers - this should not forget those who prefer dense salted cucumbers.

Cooking

At the bottom of the net three-liter cans should be put a layer of spices. Thereafter stacked rinsed, soaked for two hours in cold water and dried cucumbers. Each layer falls out of cucumbers with garlic, dill, horseradish Horseradish: vigorous root , Currant and cherry leaves. Some cooks recommend to pack cucumbers in the jar upright, others prefer the traditional horizontal stacking.

When the whole bank is full, it is the turn of the brine. Typically, a liter of hot water add about two tablespoons of salt. You can also add dried spices in the brine. The brine can be used in refrigerated and hot - the second option is recommended for the preparation of ripening salted cucumbers.

Banks flooded with brine cucumbers covered with a clean cloth and leave in a warm place. Close the jar is not necessary: for brine fermentation need air. After a couple of days cucumbers are ready. After that, they must be removed from the brine to salted cucumbers have not turned into conventional salt. Store finished cucumbers can be refrigerated.

"Dry" salting

If the three-liter cans was not at home, you can use any other containers, such as enamelled pots or clay pots. Suitable even ordinary plastic bags.

"Dry" method of salting can be used even in the "camp" conditions, when there is no possibility to prepare the brine. Vegetables need only to wash, dry, chop with a fork (or a knife incision), pour salt and spices and put in plastic bags.

Packages with cucumbers should be kept in the refrigerator until salted cucumbers will not be ready. Set spices with this method does not salting differs from the traditional: dill, garlic, horseradish. Sometimes saline "dry" method and cucumber seasoned with mint.

In the "dry" salting usually takes less than a day. After this period, with vegetables shaken salt and herbs.

Salting in brine

salted cucumbers This harvesting method is characterized in that the brine is prepared from cucumber juice. Salted cucumbers will have the original taste, which many experts believe more enjoyable than traditional pickling. For juicing cucumbers fit even those who can not pickle - the old, yellow, large. Of these mashed cucumber, add to it salt, and pour brine prepared small cucumbers, pour spices.

Two days later, salted cucumbers will be ready. Before serving, they should be cleaned of residues of cucumber puree, can even be washed in running water. However, you can pickle cucumbers celery stalks - they give the dish an exquisite flavor.

Submission

It is believed that salted cucumber, as well as traditional salty - the perfect snack to vodka. These cucumbers can be added to various salads instead of fresh or pickled cucumbers, as well as serve as an independent snack Low calorie snacks .

The brine from pickled cucumbers also can be eaten. It is suitable, for example, for the preparation of rassolnik Pickle or Kalia? fish or cooking in steam. You can simply drink a brine in small amounts: rich in potassium and magnesium, it helps with cramps and leg cramps, increases the appetite and perfectly removes the unpleasant symptoms of a hangover.