A very tasty snack that blends perfectly with boiled potatoes, meat, fish, and smoked meats. Salted cucumbers will be in the first couple of days after salting, and already after a couple of days the vegetables will already be full-fledged salted. You can add them to the salad or make a more sophisticated snack with the addition of cucumbers. It is also a good idea to add them to the first course (pickle).
List of ingredients:
- 700 g cucumbers;
- greens at will (dill umbrellas, cherry leaves and horseradish);
- 3-5 cloves of garlic;
- 1 hot pepper;
- 4-5 bay leaves;
- 5-7 allspice of allspice;
- 1 liter of water;
- 1 tbsp. l salt.
Cooking
1. Take strong cucumbers of small sizes. They should not have stains of rot on the surface, be lethargic. Tear off the dry flowers.
2. Wash the cucumbers, you can use a hard sponge. Trim the tips and check the cucumbers for bitterness.
3. Take a suitable small pot. It is advisable not to use aluminum packaging. Rinse all the greens under the tap - inflorescences, sprigs and stalks of dill, cherry leaves, horseradish leaf.
4. Peel garlic cloves, cut each tooth into 2 parts and transfer to a saucepan. Hot green or red pepper cut into pieces and send to the pan. Be careful not to touch your face with dirty hands, but immediately wash the knife, hands with soap and water.
5. Place the prepared vegetables tightly in the pan, tamp them down.
6. Dissolve the salt in cool water, then pour it into a saucepan. Add bay leaf and allspice peas. Cover the pan with a lid and leave on the table. Salted cucumbers should be at room temperature.
7. You can try cucumbers in a day. After a day, put the pan in the fridge, however, they will continue to crackle. Although usually such cucumbers end very quickly.
