Recipe for lightly salted cucumbers at home

In order to make cucumbers to fame, you need to consider some culinary tricks. First you need to cook the dishes, in which you have to salt cucumbers. This can be dishes made of food plastic, enameled pot, plastic bag. A glass jar will not work, as it passes light and ultraviolet rays, which destroy vitamins and minerals in vegetables. There are general rules for preparing for salting, which contains each recipe for lightly salted cucumbers, regardless of the way of preparation:

• Never rush when pickling cucumbers
• Use only fresh and selected cucumbers
• Thoroughly wash packagings, cucumbers and all supplements
• With fresh herbs and leaves, more tasty, fragrant and crispy cucumbers are obtained than with dried leaves
• Soak the cucumbers before salting for 4 hours in cold water

I'll tell you a recipe for lightly salted cucumbers in an enamel saucepan.

Cucumbers to wash, cut off the ends and lay in a pan, on the bottom of which you must first put the leaves of currant and cherry, the coronals of dill, horseradish, garlic cloves, a small onion and a pod of bitter pepper. All pour hot brine, at a rate of 2 tbsp. L salt for 1 liter of water, so that all cucumbers are closed. From above put the bowl with oppression, so that cucumbers do not surface and leave for 1 day, after which they can already eat.

Much easier and faster you can prepare lightly salted cucumbers in a dry way, without water, using the recipe for lightly salted cucumbers in the package. To do this, cucumbers (1kg) should be washed, cut off the tips, dried and put in a tight plastic bag. There also add cherry leaves, currants (5 pcs.), 2 coriander fennel, a slice of horseradish root, 2 garlic cloves and 1½ tbsp. L of salt. Pack tightly, shake well and put on a plate in the refrigerator. After a few hours, shake again to evenly salve the cucumber. A day later, ready-to-eat delicious cucumbers.

When prepared lightly salted cucumbers in the package, it must be washed thoroughly with water before use, but without soap and powder and thoroughly dried. And if you use a sleeve for baking for pickling, there is no need to wash it, and the sealing is excellent.

In our family, in summer, a recipe for lightly salted cucumbers is used every week, applying a baking package for salting. In the beginning we prepare cucumbers (2 kg), mine them, cut off the tips, wipe them dry and lay tightly together in the bag. Then we add 8 currant leaves, 3 garlic cloves, dill and twigs of dill, leaves of horseradish and a piece of its root, basil, mint leaves and 2 bay leaves. If you add oak bark or ginger root, then the cucumbers are harder and crispy. Top with sprinkle 3 tbsp. L salt and 1 tbsp. L of sugar and add warm boiled water. The package is tightly closed, put in a dark bag and in a large pot without a lid on the window sill in the sun. In a warm place cucumbers are cooked quickly and after 6-8 hours they can be eaten.

Another recipe for delicious lightly salted cucumbers can be used and it is easy to prepare original cucumbers in a simple disposable package. If you experiment a little with spices, you can get a different taste of fresh-salted cucumbers. Try to prepare three packages and 3 kg of cucumbers. Wash them thoroughly, soak them for half an hour in water, cut off the tips and spread them over the bags. In each package, add 2 tablespoons. L salt, 1 tbsp. L of sugar, dill, horseradish, currant leaves, cherries and 4 cloves of garlic and shake well.

Then put a bay leaf and bitter red pepper in one package, add cloves and pepper to the other package, add the root of ginger and mint to the third package, drizzle it with vinegar. All three packages are put in the refrigerator for three days. Each day, shake bags. In three days tasty and fragrant cucumbers will be ready, and taste at them will be different.

Whichever recipe for lightly salted cucumbers you do not use, always remember that the quality of the source material will depend on the taste of the prepared dish. Therefore, always take not defective sluggish cucumbers, but whole, without defects and rot. Do not cut off the tips of cucumbers, which have already begun to deteriorate. Nothing delicious of them will never work.