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“Cucumbers in Lithuania are one of the favorite products for tanning or pickling. This vegetable is in the top five of the most popular vegetables in terms of sales.
Currently, stores are full of fresh cucumbers grown in Lithuania, so this is a good time to start preparing for winter and taking care of stocks of pickled, pickled or fermented cucumbers, ”says Vilma Juodkazienė, food expert of the Iki retail chain. .
According to her, pickled or pickled cucumbers have been popular in Lithuania for a long time. They are added to many traditional dishes and are also consumed as a garnish for meat, fish or potatoes.
Finely chopped cucumbers are also great for making a wide variety of sauces. Also, pickled or pickled cucumbers are often added to hamburgers or hot dogs.
One food expert says marinating or tanning is not a complicated process that people mastered thousands of years ago. According to various historical sources, canned cucumbers already existed in 2030. BC. And the word ‘marinade’ comes from the Dutch ‘pekel’ or the North German word ‘póke’, which means ‘salt’ or ‘brine’. And as you know, this is a very important component of the tanning process.
When pickling or pickling cucumbers, the most important thing is that they remain crisp even after a long time in the jar, it is also important to choose the right spices and acid content.
V.Juodkazienė shares several tips, according to which you can prepare canned cucumbers with a unique taste at home.
Use small, firm cucumbers. Always choose the smallest and strongest cucumbers for pickling or browning. It is they that will remain the most crisp and will not soften even after a long time in the glass. If you choose large, overgrown and already softened cucumbers for browning or pickling, the result will not be happy. It is true that when choosing cucumbers for tanning or pickling, it is important to pay attention to their species. Pickle varieties of cucumbers tend to be short and firm.
The fresher the cucumber, the better the result. Another important aspect is the quick pickling of cucumbers. The cucumbers will pickle or pickle as soon as they are picked or purchased, making them more flavorful.
Soak the cucumbers in an ice water bath. If you have not been able to immediately pick freshly harvested or just purchased cucumbers, no problem. Cucumbers should be kept in ice cold water for half an hour before canning. In this way, the cucumbers prepared for canning will gain firmness.
Cut off the tip of the cucumber. The rings on the back of the cucumber are said to contain enzymes that can give the pickles an unwanted softness. To avoid this, cucumber tails should be trimmed before canning.
Put the tannins in the jar. These can be oak leaves, grape, black currant. Sometimes even a few tablespoons of black tea are put into jars before sealing. According to the expert, these unusual ingredients will not only help the cucumbers retain their shape, but also give them a special flavor.
V.Juodkazienė offers to try the Korean cucumber recipe.
Korean cucumber recipe
Will need:
- half a kilogram of small cucumbers
- 3 teaspoons of sea salt
- 2 teaspoons hot pepper powder
- 2 tablespoons minced ginger
- 6 garlic cloves, minced
- 2 tablespoons soy sauce
- 3 chopped onions
- 1 cup of water
How to produce
Cut the ends of the cucumbers and cut them lengthwise into four pieces. Put it in a bowl. Sprinkle with salt, hot pepper powder, ginger, garlic, soy sauce, and add the minced onion. Mix everything well and place in jars.
Pour the cucumbers into hot water. Screw on tightly and leave to ferment in a cool, dark place.
You can serve these cucumbers after 24 hours, but the longer you keep them, the more flavor they will get.
Delicious!
