Recipe for crispy salted cucumbers at home (in jars)

Summer comes and there is a desire to eat cucumbers - and not only fresh, but salted. There are a lot of recipes for making this refreshing snack. Below is one of them: simple and fast.

Necessary equipment and utensils

For this recipe to successfully cook salted cucumbers, modern technology is not needed, quick cooking is provided with special techniques and ordinary utensils. Of all the kitchen appliances can not do only without a refrigerator, which is needed for storage.

Necessary ware:

• 3-liter glass jar, where cucumbers, capron lid and gauze multi-layer napkin will be folded to cover the jar;
• 2-liter jar or any other brine container and a spoon for mixing salt;
• knife and board for cutting vegetables and herbs.

Ingredients

For crispy salted cucumbers in our recipe, you need to take the following products:

• for brine: 2 liters of warm water and 2 tablespoons with a heap of salt;
• horseradish (the whole plant with leaves and roots, which will make the taste more saturated);
• 1 head of garlic;
• 1 pod of red hot pepper (can be dried);
• 1 sprig of dill with inflorescence;
• 1 bunch of leaves of black currant and cherry;
• sprig of schiritsa with leaves: it will give cucumbers unique hardness and crunch.

Features of product selection

1. The main product is cucumbers. If they were bought on the market, it means that they were thwarted some time ago and could have been a little bit to them. To return them freshness, they need to soak in cold water for 2-3 hours. Experienced housewives recommend soaking not only the market, but also their own, just picked cucumbers so that they do not turn out to be empty inside.
2. In the market, of course, you need to choose cucumbers of the same size, one-on-one. Both large and small cucumbers are usually salted from their vegetable garden, putting them in a jar at different levels.
3. Garlic will suit both young and last year.
4. Currant leaves and cherries give cucumbers a unique taste and aroma. It is advisable to take fresh leaves, but dry ones will do.

Step-by-step recipe

This recipe is simple. But there are some tricks in it that are not found in other recipes.

Brine preparation

In 2 l of warm water you need to stir 2 full spoons of salt. In order for salted cucumbers to be moderately salty, it is important to monitor how much salt to put per liter of water. The usual ratio: 1 liter of water 1 tablespoon of salt. A 3-liter jar of cucumbers will contain 1.5 liters or more. It is better to cook with a margin - 2 liters. Water temperature depends on how soon cucumbers are needed.If the pickle is cold, the cucumbers will spawn longer; if warm, it is faster.

Greens, garlic, pepper

1. Usually, for pickling quick-cooking cucumbers, the greens are crushed so that it quickly gives up its flavor.
2. Horseradish leaves are cut together with stems and roots in fairly small pieces.
3. Cherry and currant leaves are also crushed.
4. Fennel and shchiritsy not cut, and put intact.
5. Garlic should be divided into separate teeth, peeled and cut each tooth into four parts. If the garlic is young, then clean the top layers of the husk, wash and, without dividing the teeth, cut the whole head into circles, and then chop.
6. Pepper pod cut into rings, not clearing from the seeds. If the pepper is dry, it can be crushed with scissors. To cucumbers were medium-sharp, 3/4 pod is enough. For greater sharpness, you can put the whole pepper.

Putting cucumbers in a jar

1. At the bottom of the jar is placed a whole sprig of dill with an umbrella and shiritsu, as well as a third of all greens and spices.
2. Spread half the cucumbers.If the vegetables are of different sizes, then the lower layer is better to lay out of those that are bigger. To make salted cucumbers quickly salted, you can use small tricks: cut off their edges and, if desired, pierce the cucumbers in the center with a knife.
3. Then pour the third part of greens, garlic and pepper.
4. Top of the stack cucumbers smaller.
5. Spread the remaining spices on top.

Pour brine

1. While the jar was filled with vegetables, salt, meanwhile, had to be dissolved in water. Before pouring the brine, you need to make sure that it is the right temperature: not cold and not hot, but warm. It may be worth warming up or cool. It is necessary to fill in liquid so that it covered all cucumbers.
2. The full jar is tightly closed with a capron lid and shaken it well.
3. Then the lid is removed and at the time of the pasting covered with a multi-layer gauze cloth.
4. The jar is put on a plate so that when the foam rises, it does not spill onto the table, but remains in the plate.

Storage rules

Pickled cucumbers and gauze covered with gauze are left in the room until they are salted. If preparations were made in the morning, then you can try the top small cucumbers in the evening.It should make very crunchy and tasty salted cucumbers. Salted cucumbers should be covered with a plastic lid and refrigerated to slow the pickling process and prevent the vegetables from souring. It is worth considering that the longer cucumbers are in brine, the more salty they become. Cucumbers cooked according to this recipe are very tasty and really crispy. This is a great option for how to quickly make salted cucumbers at home.