Ingredients for Cooking Pickles
- Cucumbers 2.7 kilograms
- Dill umbrellas 4 pieces
- Coarse salt 2 tablespoons with a slide
- Water 1.5 liters or as needed
- Main ingredients: Cucumber, Greens
- World Cuisine
Large glass jar (5 liters) with a lid, a kitchen knife, a basin, a smaller jar for the press.
Step 1: prepare the cucumbers.
Rinse cucumbers of a suitable variety well and be sure to sort out, leaving only healthy vegetables.
For prepared cucumbers, cut off the tips on both sides.
Rinse and dry the dill umbrellas as well.
Step 2: put all the ingredients in a jar.
Put cucumbers in a large, well-washed jar, alternating them with sprigs of dill. Place the remaining greens at the very top. Add the right amount of salt and fill everything with clean, boiled, but chilled water.
Step 3: salt the cucumbers.
Put a not very heavy press in the neck of the jar, and place the container itself inside a small basin or plastic bowl, because during the fermentation the liquid will begin to flow over the edge.
You need to salt the cucumbers one weekthen crunchy and mouth-watering vegetables can be served. And you can still store everything 2-3 weeks depending on the temperature in the house, the hotter - the less time pickles will be stored.
Step 4: serve pickles.
Pickles are very tasty, but you yourself know. And they don’t need all these bulky recipes, an appetizer and without all this it turns out to be very tasty, crispy and desired on any table.
Enjoy your meal!
- Take cucumbers for salting not overripe, small, dense. Only from such cucumbers is a delicious, crispy snack obtained.