A few tips on how to make lightly salted cucumbers

Cucumbers - a universal vegetable, suitable for many dishes, and it is popular not only in fresh form, but also in salted, marinated, etc. They are distributed, in most cases, due to their interesting, unusual taste. Many housewives prefer to cook lightly salted cucumbers, as they can be used for food in a few hours or days, depending on the recipe.

There are many methods of harvesting this salting. Among them there are also simple enough, requiring a minimum of products, and more complex, including, and much longer in time. But, in any case, the result is quickly eaten at a family dinner or a holiday.

One of the proposed recipes describes how to make lightly salted cucumbers per hour. It will take two plastic bags for this purpose, one of which is put in the other (this is necessary so that the brine does not subsequently flow out). Several cloves of garlic are cleaned (for 5-8 medium sized cucumbers), crushed, put on the bottom of packages. Here spices are laid out. You can take in addition to the traditional black peppercorns, coriander, bay leaf, cinnamon or something else to taste. Dill umbrellas (with seeds and stems) are added, several leaves of black currant. Cucumbers are cut into several pieces along. If it is necessary, that the dish is prepared faster, it is necessary to cut thinner. They are put in the remaining ingredients, sprinkled with a spoonful of sugar and the same amount of salt.

The packages are tightly closed, turned over several times and set aside (it is better to put them in a bowl or on a plate, since the brine can still leak). These manipulations are repeated several times with a short period of time. In this recipe, how to make lightly salted cucumbers, pickle is not required, as the vegetables themselves start up the juice. If it still seems that the liquid is small, you can add half a cup of boiled water. But it is worth remembering that the fruits should not be completely immersed in the brine, only to be slightly moistened. You can eat them in a couple of hours.

I must say that there are some simple tips how to make lightly salted cucumbers. Vegetables should be selected carefully, they should not be yellowish or damaged. Well washed cucumbers pour cold water and leave for several hours (at least two). If a hot pot is used, the vegetables will eventually be softer, but they will be prepared more quickly. Cold brine requires more time, but as a result, cucumbers turn out to be crispy. Many housewives use besides spices the leaves of black currant or cherry. However, tearing them away from the roads, where they can accumulate exhausts and dirt, poisonous greens. Do not use aluminum cookware, as oxidation of the walls can also lead to harmful substances entering the dish.

Quite an easy way, not requiring much time for how to make lightly salted cucumbers will be next. The prepared cans are laid out with layers of spices (bay leaf, dried dill, horseradish leaves, celery, etc.) and cucumbers. Here, cleaned garlic cloves are added, lovers of spicy dishes can put red bitter pepper. After the pot is filled, a brine is prepared. For him, a tablespoon of salt is put on a liter of water, water is brought to a boil, poured into a jar. Then the balloon is covered with gauze and left at room temperature. Cucumbers are ready for this recipe already the next day. If a cold pickle is taken, the vegetables should stand for at least three days. After the dish is ready, it is stored in a cool place.

Talking about how to make lightly salted cucumbers, we can not fail to mention that they are not only tasty and useful, but also traditionally in Russia almost no festive table can do without them. At the same time, they are used both as an ingredient for salads or other dishes, and as an independent snack.