Salted cucumbers – cucumber preservation recipe for winter. You always want salted cucumbers to be not only tasty and aromatic, but also crispy, like barrel cucumbers, and this can be done very easily. Adding certain herbs and spices – and your salting will taste great, you get salting like cask. In this recipe for salted cucumbers, oak leaves can be replaced with walnut leaves, cucumbers will also turn out delicious elastic and crunchy.
Salted cucumbers ingredients
Salted cucumbers recipe
To prepare a food preservation recipe for the winter, salted cucumbers, wash one liter jars well. Pour cucumbers with cold water and set aside for at least 8 hours, and then wash them under running water.
Wash the leaves, peel the garlic, cut it. Scrape horseradish, dill, it is better to take it when it blooms, wash it. Place all spices and leaves in prepared jars.
Put cucumbers tightly in jars with spices. Dissolve the salt in cold water and pour the brine into the cucumber jars.
Put the filled jars of cucumbers in a deep container and set aside for 3-4 days. Jars of cucumbers need to be placed in some kind of container, as the cucumbers will begin to ferment, and the brine will pour over the edge of the jars.
When the cucumbers are fermented, drain the brine, if mold has formed, remove. Add a small amount of water to the cucumbers brine and boil.
Pour salted cucumbers with hot brine and seal. Turn the jars of salted cucumbers down, cover with a blanket and let cool, then store in jars in the pantry.