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It is true that in the summer the taste of the buyers stands out: twice as many fresh and short-sample cucumbers are chosen. On the other hand, it is in July that people begin to think and prepare for winter, which, according to merchants, is evidenced by the growing sales of canned spices.
If you are planning a weekend trip or lunch, one night will be enough to sample cucumbers.
Food experts say tanning is not a slow process. Of course, if you don’t crave sample cucumbers here and now, then all that’s left is to go to the store. However, if you are planning a weekend trip or lunch, there will be enough nights to sample the cucumbers. ” It can take 5 minutes to collect cucumbers. It is true that you will have to wait a few hours for the salt to react and the cucumbers acquire that slightly salty flavor. Cucumbers are generally pickled with water. The best advice is to add a tablespoon of salt per liter of water. However, water is not necessary for growing cucumbers: the simplest option will be just a few dry ingredients and a simple bag, “said Brigita Baratinskaitė, a food production expert at the Maxima retail chain, in the press release.
Dry and order cucumbers quickly
Ingredients:
- 8-10 medium cucumbers;
- 2 tablespoons spoon salt;
- 4-5 garlic cloves;
- A handful of dill.
Note: You will also need a plastic bag (a baking bag is also suitable).
Doing:
1. Wash the cucumbers and cut off the ends. We can divide the cucumber into several parts or uncut pickles.
2. Put cucumbers in a bag, sprinkle with salt, garlic cloves, chopped dill. Shake to distribute everything and cover the cucumbers with a mixture of spices.
3. We put a bag of cucumbers in the fridge for them to rest overnight. If you are impatient, 4 hours may be enough. The strength of the cucumber flavor will depend on the shelf life, so give it a try!
For those with more time or winter stocking, the food production expert offers a more traditional recipe that will need water and leaves from a variety of plants.
Photo of Vida Press / Pickled Gherkins
Pickled cucumbers traditionally with dill and garlic
Ingredients:
- cucumbers (how much can fit in a 2l jar);
- 5 tablespoons spoon salts;
- 1.9 liters of water (boiled or distilled);
- a handful of cherries, black currants, bay leaf, horseradish leaves;
- 6-9 peeled garlic cloves;
- 2 sprigs of dill;
- spices to taste: black pepper, hot pepper flakes, mustard seeds;
- for a special flavor: fresh strips of horseradish.
Doing:
1. Divide all the leaves, the dill and the garlic into four parts, the first place at the bottom and the layer with three layers of cucumbers (the longest are best to put on the bottom), and cover the cucumbers from the top with leaves too.
2. Then dissolve the salt in water and pour the brine over the cucumbers, leaving about 3 centimeters on top of the jar.
3. Cover with an airtight lid and simmer at room temperature (16-22 ° C) for a few days until cucumbers reach their favorite sour taste. If using an extra thick, airtight lid, shake daily, soak cucumbers to release excess pressure. The brine should be slightly cloudy. You can eat right away or store it in the fridge or basement and enjoy all winter.
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