Some useful tips on how to salt cucumbers

Salted cucumbers are food, loved in many families. They can serve as an independent snack, and can be added to various dishes. In this case, each cook has his own recipe and small tricks, how to make them tastier. There are some simple but important tips on how to salt cucumbers, which the majority adheres to.

For example, you need to carefully consider the choice of fruit. It is best to pickle the vegetables, only picked from the beds. However, if there is no such possibility, it is necessary to select relatively fresh cucumbers, the length of which does not exceed 12 cm. At the same time, the flesh must be sufficiently dense. Before pickling cucumbers, bought in the market, they must be soaked for several hours in cold water. It will give them freshness.

Stacking fruits in cans is quite significant. It is often recommended to lay on the bottom of a glass jar greens and spices, which are taken for canning (usually dill umbrellas, bay leaf, sweet pepper, etc.). From above put cucumbers on which the second part of spices will be located, then again vegetables. Thus, all ingredients are laid out in layers, which contributes to the impregnation of fruits with the aromas of spices.

In order to pickle cucumbers, vinegar will not be needed (otherwise they will turn out to be pickled). So, you can take the following recipe. 5 kg of vegetables will need a garlic head, a few dill inflorescences, five horseradish leaves, salt (1 tablespoon per liter of liquid), bark of oak. Sometimes it is advised to supplement spices with twigs and leaves of cherry or currant.

All the ingredients are laid out on the bottom of the enamel pan. Separately, a brine is prepared, which is poured into vegetables with seasonings in such a way that the liquid covers them completely. A plate is placed on top. The pan with the contents is left for several days at room temperature.

In the prepared banks, pre-sterilized, cucumbers are laid out (if they have a white coating, it must be washed off), fresh herbs and spices are placed here. Brine can be cooked a new one or take the one in which the vegetables are salted and boil. Hot liquid is poured into cans, which are then closed with sterilized lids.

Many housewives believe that they know how to properly salt cucumbers, because there are a lot of recipes. In order to result in a crispy, aromatic appetizer, you can use the following method. Cucumbers packed in a jar are poured with a cold brine and left for several days at room temperature. When the necessary acidity and a pleasant aroma appears, the fermentation process stops. To do this, the brine is poured into a clean container, the vegetables are washed and spread over sterilized jars. The filtered liquid is boiled, after which it is poured into cans which are clogged with lids.

Talking about how to salt cucumbers, we can not ignore the following way, in which mustard is used. The dish, cooked in this way, has a special strength, and can also be stored for a long time at room temperature, which is especially important for those who do not have cellars.

Cucumbers, spices, spices (pepper, garlic, horseradish, greens) are added to the prepared cans. Separately, a brine is prepared. For him, a liter of water dissolves 2 tbsp. Tablespoons of salt. On a three-liter jar you need about one and a half liters of liquid. The banks are filled with boiling brine, after which they are covered with polyethylene lids and left for two days in a cool place. Then 2 tbsp are poured into each tare. Spoons of dry powder mustard, the cans are left for several hours. Then the brine merges, boils, pours back, the cans roll up.

Before you salt cucumbers, you should take care of their subsequent storage, as well as the preparation of all the ingredients that will be needed.