Salted cucumbers: a classic recipe, the importance of pre-soaking, and why not use iodized salt

Vegetables are salted in cold and hot ways. The difference is that for the second option, boiled brine is used. It allows you to get ready-made fruits in just one day. With a cold method, two to three days should pass for complete salting out. A feature of both options is that you can add vegetables to the existing brine instead of eaten.

Preparation of "Zelentsy"

First of all, “Zelentsy” should not be bitter and yellow. Therefore, it is better to try them before use. The best option is strong vegetables of small sizes, with a thin and pimpled peel. Suitable for both store products and fruits ripped from their own beds. It is recommended to give preference to "Zelentsy" of the same size, so they are more quickly and evenly saturated with salt.

Pre-soaking is required. It will provide crispness and strength to the fruit. In just three to four hours, the cucumbers will become resilient. Soaking are also subject to those that have just been collected from the garden.

Recipes

For cans for the winter, both cans and an enameled pan, a bucket and even a plastic bag are suitable. Glass containers without fail are thoroughly washed with soda. If you use detergents, then a specific smell may remain, which the vegetables will then absorb. The pan or bucket is checked for rust, holes and scratches. Otherwise, the oxidation process may begin, which will negatively affect the quality of the product.

Classic

Features. The classic recipe for each housewife can be his own, as there is no single correct option. Some cook almost without spices, others use a large amount of herbs, herbs. Therefore, we adapt the recipe for ourselves.

Ingredients:

• 2 kg of cucumbers;
• 60-75 g of salt;
• a bunch of dill;
• head of garlic;
• 120-140 ml of filtered or boiled water.

Cooking

1. Soak the cucumbers for several hours in cold water.
2. Cut the garlic into small slices or slices.
3. Mix water with salt until it is completely dissolved.
4. Coarsely chopped greens, chopped garlic we spread in a sterile jar in the first layer.
5. Fill the container with vegetables.
6. The last layer is herbs, garlic.
7. Fill with brine.
8. Cover the container with a lid or piece of gauze. We leave in the room for a day.
9. We endure in the cold.

Five Minutes

Features. The recipe allows you to cook a snack in five minutes. A good option that you can use on a picnic. Vegetables are perfect, for example, to barbecue.

Ingredients:

• eight cucumbers;
• a teaspoon of salt;
• parsley, dill, basil;
• four garlic cloves.

Cooking

1. "Zelentsy" cut into rings, put in a bag.
2. Sprinkle vegetables with salt, chopped herbs, chopped garlic.
3. Tie the bag well. Shake several times.

Spicy

Features. The number of products is calculated on a three-liter pan. You can take a larger container. It will be more convenient to mix components in it. The blank for the children's menu should not include hot peppers.

Ingredients:

• 10-12 cucumbers;
• three petioles of celery;
• one hot pepper;
• five garlic cloves;
• four branches of tarragon;
• fresh and dried dill;
• 120-150 g of salt (per 3 liters of water).

Cooking

1. We boil the brine from water and salt. Cool to 45ºC.
2. Cut celery into medium slices.
3. Grind the garlic with slices, bitter pepper - rings.
4. At the bottom of the pan we spread a layer of herbs and spices.
5. Fill the container with vegetables. Put another seasoning layer on top.
6. Fill with brine. Cover, put under oppression.
7. We keep it in the room for five days.

Honey mustard

Features. The amount of vegetables is calculated on a three-liter jar. Cucumbers are sweet. They can be included in the children's menu, since the presence of alcohol does not affect the properties and taste of the dish. Vodka here acts as a preservative, as the recipe is without vinegar.

Ingredients:

• cucumbers (as much as it enters the container);
• a teaspoon of mustard seeds;
• hot pepper, fresh or dried dill, garlic;
• 25-30 g of honey;
• 25 ml of vodka;
• 30-40 g of salt.

Cooking

1. We put cucumbers in a jar, alternating with chopped herbs, garlic.
2. We prepare a brine: add salt, honey to cold water. We put on the fire. Cool the boiling water, pour vodka into it.
3. Pour the vegetables. Cover the container with a piece of gauze and leave in the room for 24 hours.
4. We transfer to the cold.

Dry

Features. Another quick option. It is convenient to use it in the country when a small fresh crop was harvested from the garden. Despite the fact that vegetables are cooked without brine, they are quite juicy. Served with fatty, high-calorie dishes for better absorption by the body.

Ingredients:

• 2 kg of cucumbers;
• peas of black and allspice;
• two lemons or citric acid to taste.
• 20 g of sugar;
• 80-100 g of salt;
• fresh dill.

Cooking

1. Grind sugar, salt (half) with peas in a blender or mortar.
2. Add lemon juice or acid.
3. Soak the cucumbers for 60 minutes. Cut them across into several parts.
4. Rub vegetables with a mixture of spices. Sprinkle with the rest of the salt, chopped herbs. Leave for 30 minutes.
5. Before use, cucumbers are dried with a paper towel to collect excess salt.

With apples

Features. It is best to store ready-made vegetables in the cold, as in such conditions the fermentation process slows down. "Zelentsy" due to this remain unsalted longer.Do not overdo it with apples because they can change the taste of vegetables and make them very acidic.

Ingredients:

• 4 kg of cucumbers;
• eight green apples;
• black pepper peas, horseradish, currant and cherry leaves, parsley or dill;
• six garlic cloves;
• salt (40 g per 1 liter of water);
• water (as much as needed to cover the cucumbers).

Cooking

1. We cut the apples in quarters. We remove the caps from the cucumbers.
2. We do not chop greens and garlic.
3. In a bucket we transfer cucumbers with spices.
4. We boil water, throw salt into it. For 4 kg of vegetables, approximately 3 liters of brine are needed.
5. Pour cucumbers with hot marinade.
6. Leave to insist for 8-12 hours.

Some housewives decide to roll salted cucumbers. In this case, you need to make sure that the vegetables stand for a long time. Oak leaves or bark can stop the formation of bacteria. Before rolling into a jar, you can add a spoonful of vegetable oil. It will remain on the surface and prevent vegetables from deteriorating. Also, mustard seeds will not allow the containers to explode. If a quick recipe is used, vinegar is not added as a preservative. Otherwise, you get a pickled piece.

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