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You can't buy real pickles in the store, and not everyone will dare to buy them on the market. Therefore, you will have to salt them yourself. But the thing is that you need to store such cucumbers either in a cellar or in another cool place, which is not always accessible to city dwellers.
If possible, you can cook cucumbers in cold brine and leave them in the refrigerator, but if there is little space, this method will help.
For salting you will need:
- fresh cucumbers – 4 kg;
- rock salt – 150 g;
- dill umbrellas – 5-7 pcs.;
- cherry and blackcurrant leaves 5-10 pcs.;
- horseradish leaves (root) – 4-5 pcs.;
- garlic to taste.
How to cook
Take a large plastic bottle (5 liters), put herbs, spices, and garlic in it.
Soak the cucumbers in cold water and fill a full bottle with them, up to the neck.
Then you should add salt and pour cold water so that all the cucumbers are covered.
Close the bottle and leave the cucumbers in a cool place for 5-6 days.
During this time, the bottle will begin to inflate and you can begin to periodically open the lid.
The entire fermentation process takes 1,5-2 weeks.
Ready cucumbers are stored in the refrigerator.
If you don't want the cucumbers to have a sour taste, place the workpiece in a cold place.
In such conditions, cucumbers are salted for about a month, but they turn out incredibly crispy and moderately salty.
0
You can't buy real pickles in the store, and not everyone will dare to buy them on the market. Therefore, you will have to salt them yourself. But the thing is that you need to store such cucumbers either in a cellar or in another cool place, which is not always accessible to city dwellers.
If possible, you can cook cucumbers in cold brine and leave them in the refrigerator, but if there is little space, this method will help.
For salting you will need:
- fresh cucumbers – 4 kg;
- rock salt – 150 g;
- dill umbrellas – 5-7 pcs.;
- cherry and blackcurrant leaves 5-10 pcs.;
- horseradish leaves (root) – 4-5 pcs.;
- garlic to taste.
How to cook
Take a large plastic bottle (5 liters), put herbs, spices, and garlic in it.
Soak the cucumbers in cold water and fill a full bottle with them, up to the neck.
Then you should add salt and pour cold water so that all the cucumbers are covered.
Close the bottle and leave the cucumbers in a cool place for 5-6 days.
During this time, the bottle will begin to inflate and you can begin to periodically open the lid.
The entire fermentation process takes 1,5-2 weeks.
Ready cucumbers are stored in the refrigerator.
If you don't want the cucumbers to have a sour taste, place the workpiece in a cold place.
In such conditions, cucumbers are salted for about a month, but they turn out incredibly crispy and moderately salty.
