How to cook salted crispy cucumbers with cold pickle?

Cold-salted salted cucumbers are one of the most favorite household dishes of most people.They are well suited for many salads, for example, vinaigrette, soups (pickle or solyanka), they will also be well combined with boiled or fried potatoes. Traditional harvesting of cucumbers in Russia provides salting based on cold water, in which vinegar is not used. Prepare pickles in this way can be quickly, with a minimum of effort, but the quality and taste will be at the highest level. Moreover, cucumbers prepared according to this recipe will retain all their beneficial properties.

Salting cucumbers can be cold and hot. When addressing the cold one, it is not necessary to constantly warm up the water, use boiling water, pasteurization and sterilization, which makes it much safer. In addition, this method is the most popular and quite simple. Cucumbers turn out to be crisp, hard, the smell is significantly different from the product of hot salting and almost completely retain their natural color.

There are recipes for which the readiness of vegetables is no more than two hours.that, undoubtedly, is a huge advantage if there is no time for extra efforts. A brine with a cold technique differs from other recipes in temperature, but, like in other methods of salting, the composition of the composition necessarily contains a small ratio of salt to the volume of water and a classic range of herbs and spices.

At home you can easily prepare for the winter such cucumbers, for example, with mustard, given all our recommendations. They are perfect for storage not only in the cellar, but also in the city apartment. Such a little salted and cold fillings are suitable even for the lazy.

The fruits of lightly salted contain a huge amount of vital vitamins and elements. Their composition contains such valuable components as magnesium, fluorine, iodine, sodium, copper, potassium, phosphorus, calcium, manganese, sulfur and many others.

With the help of these components, their compounds and nutrients contained in fruits, the following processes occur in the human body:

• elimination of cramps in the arms and legs, various muscle spasms;
• prevention of atherosclerosis;
• control of harmful microorganisms in the intestine;
• increase the endurance of the gastrointestinal tract;
• relief of body intoxication caused by excessive alcohol consumption;
• Acid present in the fruit helps to enhance digestion, stimulates appetite, helps to remove stagnant slags from the body;
• a beneficial effect on the activity of the thyroid gland due to iodine compounds;
• a high fluid level of 90% in low-salted cucumbers helps to oxygenate the body;
• fiber, which is contained in the fruit, helps prevent the occurrence and development of tumors.

A pleasant bonus to all the above properties will be the fact that low-salted cucumbers are a dietary dish: their caloric content is 13 kilocalories per 100 grams.

In addition to useful properties and positive characteristics, there are also contraindications for salted cucumbers. They are relevant for people who suffer from gastritis, kidney and digestive system diseases, increased acidity of the stomach, an ulcer, frequent edema, diseases of the cardiovascular system, individual intolerance to the components contained in brine.

Salty foods can increase the secretion of the pancreas, for pregnant women this is an unfavorable fact, so they do not recommend to use this product. But it should be noted that an adverse effect on the body will manifest itself only when excessively used in food, a small number of low-salted cucumbers in the diet does not pose a danger.

There are several ways in which cucumbers are sown in banks. In terms of technology, they are very similar to each other, but each of them has its own characteristics. You can use any jars, salt is placed according to their volume. One tablespoon of salt - per liter jar, two - two-liter, and so on. Salt is desirable to use large.

Consider the first option.

• Fold 2-3 currant leaves in a cooked jar, put the same garlic (a couple of cloves), two baskets of dill, a small spine of horseradish and about 2 kilograms of cucumbers. Before this, do not forget to wash and dry all the ingredients.
• Stir 3 tablespoons of salt in 1.5 liters of cold water, fill to the top the prepared jars.
• Add black pepper peas (2-4 pieces) with bay leaf, cloves.
• Close the jars with polyethylene covers and put them in a cellar, basement or refrigerator.

The second option is a longer one, the pickle will be ready in about 3 days.

Instruction:

1. put in a can of 700 grams of cucumbers, 1 pea pepper, half a basket of dill;
2. make a solution of 50 grams of salt and 1 liter of water;
3. Pour pickle vegetables on top, put 2 sheets of horseradish;
4. Banks close the fabric and leave to sour in the heat for three days.

The oxidation process can end in 2 days, it all depends on the temperature in the room. The warmer, the faster it will happen. Willingness is determined by the formation of foam on the surface of the brine and its further disappearance. As soon as it disappears completely, the process can be considered complete. The brine should be drained, the vegetables washed and put out of the cans in a deep container.

Put the horseradish leaf, several currant and cherry leaves, bay leaf and a couple of dill baskets in the processed jars. Add pepper peas, cloves and garlic cloves. Just as for the first time, put cucumbers (it is important to note that the size of the fruits will become smaller after the oxidation process and will fit more into the jar than during the initial installation).

Next, pour cold boiled water, close the cans with nylon caps and refrigerate. To pickle cucumbers will cease due to the end of the fermentation process, and the possible excess salt will be given to the water. Thanks to this fact, the brine of the desired concentration will eventually turn out on its own.

The third option of harvesting salted cucumbers is provided for the winter period. The brine is slightly different, and in general the technology is similar to the two described above. It is necessary to use for cooking 1 tablespoon of sugar per 1 liter of water and two spoons of salt.

Vegetables with cooked herbs to put in a container, salt, pepper and pour the cooled brine. Place this container under pressure and leave it to turn sour for two days in a warm room.

The classic salting recipe:

1. it is good to wash 1 kilogram of cucumbers, leaving them for about 2-3 hours in water, and a little longer;
2. dissolve 50 grams of salt in a liter of water, boil the mixture and cool;
3. lay out the harvesting of cucumbers in a 3 liter can in a vertical manner;
4. Pour a cooled solution of water and salt in a jar, put 2 slices of garlic, 300 grams of black currant leaf, baskets of dill, horseradish;
5. put the jar in a cool and dark place with a cap of nylon;
6. after some time, the lid will swell, which will indicate the oxidation process, it needs to be slightly opened in order for the accumulated air to escape;
7. after a day, close the jar with a metal lid and place in the refrigerator.

For this recipe is best suited a barrel of natural oak, the volume of which is 10 liters.

1. The bottom of the barrel should be lined with oak, cherry, currant leaves, cherry, tops and stalks of dill, horseradish.
2. Put 10 kilograms of cucumbers and 200 grams of garlic over the greens.
3. Make a brine: in 8 liters of water, stir 600 grams of salt, preferably coarse. Fill it with fruit.
4. Place a wooden circle on top of the barrel, then press down with a nest. Keep it at room temperature (18-20 degrees) for more than a day.
5. After the allotted time, remove the barrel in a cellar or other darkened cool place.

The following practical recommendations are able to greatly facilitate and speed up the process of the pasting of fruits, improve their taste, characteristics and properties.

1. Fruits harvested in the cold for the winter period should be kept only in the cold.
2. When placing the fruit in a container for further soldering, it is necessary to put them tightly, without empty places and cracks. The largest cucumbers are usually placed on the bottom, the smaller ones are placed on top, usually in an upright position. Sort them by size, maturity, sort.
3. To make the vegetables more dense to the touch, use a small amount of tree bark or oak leaves.
4. If you want a quick broiling of cucumbers, you need to cut off their tips.
5. Spring water, bottled or from a well is best suited for salting, since tap water contains chlorine and therefore the taste of the fruit may change for the worse.
6. If cucumbers for some time lay or were not collected from the beds immediately before cooking, it is recommended to leave them in cold water for 12 hours.
7. Varieties of cucumbers with thin skin are better suited for blanks. To make the right choice, pay attention to the appearance of the fruit. Their characteristic feature is the presence of black small pimples, which are often located.

Freshly salted cucumbers will be enjoyed by your household and guests, and it is not at all difficult to shower them.

Read more about how to cook salted crispy cucumbers, you will learn from the following video.