Cucumbers salted in this way turn out to be unusually tasty and aromatic. If you do not know where to put your summer cottage harvest of cucumbers, then this harvest will be the ideal option. After all, the cooking algorithm is elementary simple: pack the cucumbers in glass jars, sprinkle them salt, top with parsley, horseradish leaves and pepper and pour it all over with cold peeled water. Within a month, the cucumbers should be completely salted, become crispy and acquire a delicious aroma and taste. Since no vinegar is used in the manufacture of the blank, it should be stored exclusively at a low air temperature (for example, in a dry cellar).
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Ingredients required to prepare a blank in a 1 liter jar:
- 0.5-0.6 kilograms of medium-sized cucumbers;
- 30 grams of coarsely ground non-iodized edible salt;
- a couple of sprigs of parsley;
- two pieces of currant leaves and horseradish leaves;
- about 10 grams of hot chili peppers.
Wash the cucumbers thoroughly and select those suitable for pickling: they should be medium-sized and have a firm and firm texture. If you bought cucumbers, or they have been harvested from the beds for a long time, it would be better to pre-soak them in cold water for two or three hours. This procedure will help wash away harmful substances from their surface, and the fruits themselves will be saturated with moisture, which will allow them to be salted out much faster and more evenly.
containers for laying cucumbers must be thoroughly washed. It would be ideal to sterilize them, but in principle, this is not necessary. Arrange the cucumbers in the jars and sprinkle them with 25-30 grams of salt.
Put hot chili peppers, parsley, horseradish leaves and currants on top of the cucumbers. It is very important to place the greens exactly on top of the cucumber fruit, otherwise the latter may lose their crispness and turn out to be soft. You can put the pepper in whole or just a piece - vary the severity of the future preparation depending on your taste preferences.
After all the ingredients are packaged in cans, it remains only to fill them to the top with clean cold water and close them with nylon lids. Shake each jar vigorously several times to distribute the salt evenly over its contents.
You cannot leave ready-made cucumbers, pickled cold without vinegar, at room temperature - they will quickly deteriorate. The ideal storage place in this case is a cool, but always dry cellar. After one month, you can open the first jar and taste the already salted crispy cucumbers. Opened jars should be placed in the refrigerator.
Do you make cold pickled cucumbers for the winter without vinegar?
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