Recipes pickling cucumbers, or how to create a traditional Russian snack

This dish is called unique - it is traditionally Slavic, it has won love almost all over the globe, but it really does not know how to truly and tastily fulfill it abroad. Speech, of course, is about wonderful salted cucumbers, which only in our homeland are made inimitable tasty for the envy of many cuisines around the world.

Recipes pickling cucumbers in Russia are known to every self-respecting housewife, as well as all those rules that accompany this - another word can not be chosen - action. First, pickling is preceded by the sorting of these unusual vegetables, carried out according to the principle of their size, grade and degree of maturity. As is known, all the recipes for pickling cucumbers recommend choosing vegetables that are mature enough - with black pimples, but special popularity - both in our country and far beyond it - was won by young cucumbers of small size, salted with spices in such a way that their delicate skin was preserved And pulp, dense and appetizing.

The very process of pickling consists in placing selected cucumbers in a specially prepared brine, in which, besides the required salt, various spices such as dill and garlic, assorted peppers and horseradish root, as well as leaves of fragrant plants such as black currant or cherry are added. Ready-made cucumbers are stored in canned form in glass jars or even in barrels, and the ways of eating are as diverse as the cucumber pickers themselves. They can be eaten entirely as an independent traditional Russian snack, sliced for various salads or added to soups and saltwort.

One of the best recipes is pickling cucumbers of the classic type. To do this, take cucumbers (depending on the size - up to 6 kg), bay leaf (2 pcs.), Celery leaves (1 pc.), Black currant and cherry (2 pcs.), Black pepper (2-3 mountains .), Some horseradish and dill. You will also need bitter pepper (1 pc.) And garlic (2-3 tooth). Cucumbers must be soaked in water beforehand - this process will take at least 6-8 hours. In order not to waste time, you can prepare cans for canning and lids - carefully wash them and wipe them dry. Further on the bottom of the cans you can lay out all the seasonings (finely chopped) - different recipes for salting cucumbers can use a different set of them, but the best option is that offered in the above-described list of ingredients. After that, cucumbers are put in cans, which are poured with boiling water. Half an hour later, the water can be drained, mixed with salt and sugar (30 ml for every 2 liters of brine) and 9% with vinegar (20 ml.), Boil and then return the marinade to the jars. Next, it remains only to conserve ready-made cucumbers, leave them for a day in a warm place, and then send it to the refrigerator.

There is another wonderful way of making traditional Russian snacks - a wonderful recipe for salting cucumbers in Bulgarian suggests the following list of ingredients: cucumber, onion (1 pc.), Bay leaf (2 pcs.), Pepper - fragrant and black (3-4 pcs. ), Salt and sugar (10-20 gr.), 9% vinegar table (50 ml.). To begin with, you need to prepare the banks - wash them, dry them and sterilize them. Send the cucumbers to the bottom (how much to fit, but so that there is room for spices and brine), lay the rings of finely chopped onions, the remaining spices, then pour the boiling water gently and cover the jars with a lid, move them into a pan with sterilized water. Approximately in a couple of minutes (just as much as the main domestic recipes for pickling cucumbers are supposed to be necessary for this process), banks are extracted, dried, moved to a warm place under the blanket for an hour, cooled and transported for long-term storage in the refrigerator.