“Everything new is well forgotten old,” says an old French proverb. The wisdom is not only about clothing fashion, but even recipes. Now, for example, the old custom of souring cucumbers is returning. This has been almost forgotten in recent decades. The vegetables were either marinated with a lot of vinegar or salted using different combinations of salt and sugar.
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This recipe uses not only a fundamentally different way of harvesting, which makes cucumbers much more useful, but there is also a "zest": a special charm is that during canning neither water drops. Instead, chopped cucumbers, which gives a special taste. In fact, 2 dishes are obtained: the cucumbers themselves and a puree addition to the pickle.
Components
The ingredients used here are the simplest. They can be found in the kitchen of any housewife who is going to make preparations for the winter. This is quite natural, since before our grandmothers had no excesses, and when salting and pickling, they took what grows in the garden.
Required:
- beautiful cucumbers - how many will fit in a 3-liter jar;
- overgrown or gnarled cucumbers - 1.5 kg;
- horseradish leaves - 2 pieces;
- garlic - medium head;
- dill umbrellas - 2 pieces;
- salt - 100 g.
If there are no dill umbrellas, then you can replace them with dill seeds or ordinary dill sprigs, which are on sale in all chain supermarkets all year round. Instead of horseradish, you can take a couple of oak, currant and cherry leaves.
Preparation
Cucumbers for pickling must be selected even, without defects. To make them evenly salted, they must be calibrated by size: approximately the same fruits go to each jar. But for brine-puree, you can not try and take deformed, pot-bellied and even vegetables starting to turn yellow.
First, put horseradish leaves on the bottom of a 3-liter jar. Instead, you can take oak leaves, they also retain the elasticity of cucumbers. But, unlike horseradish, they do not give the known vigor and unique taste.
After that, you need to deal with the overgrown fruits: grate them on a coarse grater. Add salt, finely chopped dill umbrellas (twigs or seeds) to the resulting puree. Add garlic to the mixture. In order for him to give all his aroma, it is necessary to cut each clove into thin slices. Now you need to leave the brine on the table for 10-15 minutes at room temperature.
All the ingredients of the mixture "made friends" and you can continue to cook further. Pour a small ladle of brine into a jar on horseradish leaves and then place one row of calibrated cucumbers. Then, filling the row, shake. So small cucumbers will fill all the voids, and more will enter the container. After that, pour some brine again and put a row of cucumbers. Do this until the jar is filled to the top.
After that, the jar must be covered with a lid and placed in a bowl so that during fermentation, excess liquid flows into the container. And after 2 weeks, pickled crispy cucumbers will be ready. They are obtained from a barrel, very tasty and vigorous!
Do you make preparations for the winter from cucumbers?
Original articleand many other materials, you can find on ourwebsite.
Read about how to cook delicious cucumbers in the following article:Cucumbers without vinegar and sterilization - crispy and tasty