Lesser cucumbers are traditionally prepared in a jar in a lagoon with salt. Whole cloves of garlic, dill, a piece of horseradish are added to the dish. In such conditions Land cucumbers must spend 2 to 4 days. It seems that this is soon, but when the desire comes, we would like to have them as soon as possible.
In such moments it is much better to reach for low -salt cucumbers. Their A quick and simple way of preparation It will make it a real hit this spring. For this you are waiting for only 24 hours.
I The taste fits perfectly with grilled disheswhich we will soon eat almost every weekend. Due to the lack of water, they always come out very crunchy and juicy.
The dry version of low -salt cucumbers is a real banality. You will be pleasantly surprised how There is not much work with them. Despite this, they can really match the taste of a traditional recipe.
All you have to do is throw the cleaned cucumbers without ends into the string bag and cover with salt with spices. The whole can be mixed gently, set aside for 24 hoursy And that’s all. After the day they are already ready to eat.
However, proportions are very important, especially when it comes to salt. Only 1 or 2 tablespoons of salt are used per 1 kg of cucumbers Kitchen. It is worth reaching for classics, i.e. garlic, dill and horseradish. Here, adjust the amount to your own preferences. It is worth remembering that they will act as aromatizers and natural preservatives.
Good The recipe is the basis. It is no different in the case of low -salt cucumbers. Properly composed proportions are the key to achieving the perfect taste, aroma and crunchiness. And with this recipe, believe me that everything comes out perfect.
After 24 hours of aging, low -salt cucumbers come out Extremely fragile, delicate and juicy. In every bite, a mixture of spices and herbs is clearly felt, but it does not suppress the taste of the cucumber itself. For sure I will prepare for a picnic barbecue.
Ingredients:
- 1 kg of ground cucumbers,
- 1 tablespoon of salt,
- 5 cloves of garlic,
- 1 tablespoon of mustard grains,
- 2 fennel branches with baldash,
- a piece of horseradish root,
- 2 bay leaves,
- 5 allspice grains.
Preparation method:
1. Wash the cucumbers and cut the tips from them. Put the prepared vegetables into a closed plastic bag.
2. Cut the peeled garlic into slices, horseradish into small pieces and throw them into cucumbers. Also add mustard, bay leaves, allspice. Sprinkle with salt evenly.
3. Close the bag with all ingredients. Before closing the bag, drop as much air as possible. INGently shake the orc so that the cucumbers are evenly covered with spices and salt.
4. Put the bag with cucumbers in the fridge for 4 hours.
5. After this time, pull them out and leave them at room temperature for another 20 hours.
6. Dry small cucumbers are ready to eat. Store them in the fridge.
Source: Smher.pl, Terazpoczy.pl
