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Lightly salted cucumbers: recipe for cooking. Video
In the season of abundance of fresh cucumbers, they tend to become boring, and then recipes come to the rescue, making it possible to get salted vegetables without preservation. There are several ways you can cook lightly salted cucumbers.
Lightly salted cucumbers: recipe
Quick recipe for lightly salted cucumbers
For lightly salted cucumbers you will need:
– 1 kg of cucumbers; – 1 liter of hot brine; – 1 tablespoon of vinegar; – 5 black peppercorns; – 5 leaves of black currant and cherry; – 2 corollas of dill inflorescences, both dry and fresh; – 2-3 cloves of garlic;
– 1 sheet of horseradish.
To prepare the brine you need: – 2 tablespoons of salt; – 1 tablespoon of sugar.
Rinse the cucumbers thoroughly, cut off the ends, then immerse them in cold water for a couple of hours. This produces crispy cucumbers. Put spices, garlic, leaves on the bottom of a glass jar or any saucepan other than the one made of aluminum. Simultaneously boil a liter of water and dissolve salt and sugar in it.
It is impossible to salt cucumbers with vinegar in an aluminum dish, since the metal reacts with acid and releases substances that are not beneficial to health
Place the cucumbers in a bowl and cover them with brine. Add vinegar to it, wait until the brine cools down, and put the cucumbers in the refrigerator. When boiling, vinegar is not added to the brine because it tends to evaporate. The next day, the cucumbers will be ready to eat. The smaller their size, the faster they become lightly salted.
If you want to know how to make pickled cucumbers, just make adjustments to this recipe and add not one spoonful of vinegar, but two. The more vinegar, the sour the cucumber tastes.
Dry method of cooking lightly salted cucumbers
Another fairly quick way to cook lightly salted cucumbers is their salting without brine. To do this, for 500 g of cucumbers, it is enough to take two tablespoons of salt and mix everything in a plastic bag. It must be put in the refrigerator for at least 8 hours and shaken periodically. The role of the brine will be played by cucumber juice released when vegetables come into contact with salt. The taste of such cucumbers is no worse than that of those cooked with brine.
Cucumber Ambassador Without Using the Refrigerator
If there is no opportunity to put the cucumbers in the refrigerator after salting, then their preparation will take more time, and their taste will be closer to the barrel one. The proportions are taken the same as indicated in the first recipe, but salting at room temperature will take at least two or even three days. The smaller the cucumbers, the faster they will become salty. It is advisable to take vegetables of the same size, since in this case they will be salted evenly and at the same time.