How to make pickled cucumbers?
Who doesn’t love salted cucumbers? A preference for them, canned or even fresh cucumbers. If you do it right, you can submit them to the table as a separate ingredient in the food is served. They are delicious with grilled meats and with boiled potatoes, and the amazing flavor will complement any dish. For the fact that they were crispy and had amazing flavor, you need to know how to make pickled cucumbers. For this you need to choose not only beautiful and Shine, but also know some secrets of cooking a truly Russian dishes.
What to choose cucumbers?
Their choice will depend on many things not only how they appearance, but also taste. You need to choose the «right» cucumbers, they must be without bitterness, not sluggish and non-yellowing — the perfect option will be small greenbacks with a thin skin. When choosing pay attention to what they must be strong, if just plucked from the garden. You can buy any variety, it is not a major factor when buying, the main thing that they were roughly the same size, it is necessary that they are all equally and uniformly salty.
What needs water?
She is one of the main components to cucumbers was surprisingly tasty. The best option is spring water, it will need not so much for 2.5 kilograms of vegetables you need 5 liter bottle. Of course, if you live in a big city and you have no time to go out of town to the well, use bottled or filtered water. To do this, pour it into an enamel container, on the bottom place a silver spoon or brass object, then cover it with a lid to let the water settle for a couple of hours. This method will improve water quality.
How much salt which herbs need?
From a large number of recipes for pickled cucumbers, there is only one rule salt should be taken only stone, or iodized sea not suitable. It is important to know if you use iodized and sea salt, the vegetables will not be crisp and will become limp and soft. For the classic recipe take of salt and water in the ratio of 2 tablespoons per gallon of water. You also need to prepare various herbs and spices, no recipe pickling cucumbers not do without these spices: dill, leaves of currant, radish and a few cloves of garlic. These additional ingredients will add cucumbers the same flavor and taste as a child.
Need to pre-soak the cucumbers?
Many may neglect this procedure in order to speed up the cooking process, but they must be soaked, even if they were newly picked from the garden. It is necessary that the vegetables turned out to be more sturdy and had a nice crunch while eating. To do this, take a bowl or large Cup to move it to the cucumbers, be sure to fill only with cold water, leaving them for at least 3 hours.
A classic recipe pickle
For the preparation you will need:
- 2.5 kilograms of cucumbers
- 5 sprigs of dill with umbrellas
- gender of the head of garlic
- 10 large leaves of horseradish
- 2 teaspoons black pepper
- leaves of currant
- 3 tablespoons of salt
Wash and soak the cucumbers in cold water for 3 hours, then at the bottom of the pan or jars place a piece of horseradish leaves, peeled garlic, dill, leaves of currant and pepper peas. Then put first a layer of cucumbers, and greens on top again. So, you must rotate the vegetables and herbs until it is full capacity. Then, prepare hot water, it will need a half liter, which is necessary to dissolve the salt, and after salt solution and pour a bowl, cover with a lid and leave for 2 days.
Quick recipe pickled cucumbers
For a pound of cucumbers you will need:
- 3 peeled cloves of garlic.
- Gender tablespoon of salt.
- Half a teaspoon of cumin (optional).
- Plastic bag.
The greens need to cut or break it and send in a plastic bag. Then you need to take the pre-soaked cucumbers, cut off the tails sending them after the greens. After this, you will press out the garlic through the frog and send to the rest of the ingredients in a bag, along with the caraway seeds, salt. After that, the bag need tie well, carefully trotted it and leave for an hour at room temperature, and then send another 2 hours in the refrigerator. After a day in the fridge they are ready, while having a slightly salty taste with a crunchy texture.