There are a lot of options for salting large vegetables. Each housewife has several proven and effective methods for salting such “non-format” products. Today I will tell you about the most basic of them and, in my opinion, the most delicious.
Preparatory actions
For large fruits (and not only cucumbers, mind you), in my opinion, preservation in small pieces is the most convenient. This method will allow you to place large vegetables in the right container without losing the quality and taste of the snack.
Before cooking itself, it is necessary to select and prepare cucumbers.
Calibration options:
- dense skin without soft areas;
- lack of sluggish and dried areas on the fetus;
- uniform green color of the peel (not dark and not light) without obvious solar “burning”;
- lack of rot and severe mechanical damage.
After careful selection, preparatory processing of cucumbers should be carried out:
- rinse the fruits with running water (strong contamination must be removed very carefully to avoid damage to the skin);
- cut off and remove the tips, and cut the pulp into round plates up to 0.5 cm wide;
- in the presence of large and hard seeds, it is better to remove them and cut the dense pulp into semicircular slices.
Pre-soaking is not required for slicing, but some recipes call for it. As a rule, I resort to this stage only when it is mandatory indicated in the preparation.
step by step recipe
The most simple and easy to perform, its preparation does not require extra effort and products.
Process:
- Wash and cut 2 kg cucumbers.
- At the same time, prepare containers and lids by rinsing and sterilizing them in a convenient way.
- In ready-made jars, put 4 washed leaves of garden currant and 3 cloves of garlic on the bottom.
- Fill the jar with vegetable pieces to the brim.
- At the same time, boil 1.5 liters of clean water, which then fill the container with cucumbers, cover with a lid.
- After half an hour, drain the liquid from the jars into a separate saucepan, put on fire and add 3 tbsp. l. salt, 4 tbsp. l. sugar and 6 peas of black or allspice.
- Bring the future brine to a boil and leave on fire for another 2-3 minutes.
- After cooking, pour 100 ml of 9% table vinegar into a boiling liquid, remove the pan from the heat, mix and immediately (without cooling) pour the resulting brine into jars with chopped cucumbers. In this case, you need to act in two stages: first, pour the liquid into half the jar, and after 10-15 seconds, add it to the very edge of the neck.
- Cover all prepared jars with lids and let the snack stand for 10-15 minutes.
- The last step will be twisting with a seaming key.
- Fully prepared jars of cucumbers should be turned upside down, wrapped in warm material and put in a cool dark place for two days.
A ready-made appetizer is well suited for all varieties of cucumbers and perfectly diversifies the winter table.
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