Freshly salted cucumbers - we do not part even in foreign countries

Being in distant tropical countries, did you catch yourself thinking that there is something missing in the menu of multi-star restaurants? Many argue that for even a short tour they manage to miss the dishes from potatoes, salad olivier, pies and pickles. In the article, we will talk about how, in one way or another, light-salted cucumbers are cooked, which so deliciously crunch and smell.

If you are in a distant country, and there are fresh cucumbers on sale, then you can remember the forgotten taste by preparing lightly salted cucumbers without brine. This will require cucumbers, dill sprigs, salt, garlic and a pair of ordinary transparent plastic bags. Carefully washed cucumbers need to be put in bags, which for insuring against rupture should be inserted one into the other.

After that, crushed garlic and greens are added there. Next, you need to tie up the packets, shake them well, so that everything mixes up, and leave for 5-5.5 hours in a warm room or 8 hours in the refrigerator. The next day you can safely crunch with lightly salted cucumbers and it is possible that their scent will be tightened by compatriots who are resting in this same exotic country.

Delicious lightly salted cucumbers each hostess prepares in own way. For example, in the countryside or at the dacha, where it is possible to collect cherry or black currant leaves, about 3 kg of small dark green cucumbers with pimply skin take about 200 grams of spices - cherry, currant, horseradish, dill inflorescences, one head of garlic and Three tablespoons of salt per three liters of brine. You will also need clean 3 liter cans.

Cucumbers with cut ends are laid in layers, alternating with spices. Salt is dissolved in boiling or cold water (in villages use well), pour the cucumbers with brine and tie the can of gauze. Lightly salted cucumbers, filled with boiling brine, are ready for the next day. If the brine was cold, then you have to wait three days before the dish is ready.

In order to lightly crispy cucumbers crunched especially sonically, vodka is added to the brine at the rate of 2 tablespoons of salt and 0.05 liters of vodka per liter of cold brine. The rest of the ingredients are the same as for ordinary pickled cucumbers. The only additional component can be a few peas of pepper (black).

Dishes from cucumbers are favorite in many countries, which generates many recipes. For example, "Lightly salted cucumbers in Hungarian". This recipe is based on the fermentation of rye bread. To prepare the dish, you need to take small cucumbers, cut their tips and cut the vegetables along the length (without cutting them in half), put them in cans, alternating with layers of grated root of horseradish and dill. On top of a cucumber laid a slice of rye bread, which is dripping vinegar (5 drops). Cold brine is prepared from the calculation of a tablespoon of salt per liter of water and poured into jars. Bank is covered with a saucer, put in a warm place. The brine first becomes turbid, and after three days it becomes lighter, after which the cucumbers are ready. They need to be rearranged to the refrigerator.