Cucumbers “crocodile“It is a cult snack in Polish cuisine, known for its expressive, sweet and picanty taste and crispy consistency. They probably owe their name to the intensity of taste, which” bite “the palate like a crocodile, and a characteristic shape – chopped along the halves or quarters of cucumbers in a jar can resemble the ridges of these reptiles. They are an ideal addition to sandwiches, meats, grilled dishes or as an independent snack at parties.
Marinated “crocodile” in vinegar is a classic version of this delicacy. It is characterized by a sweet-picranty taste, thanks to the combination of vinegar, sugar, chili and garlic. The fermented version is less popular, but more favorable to health (thanks to probiotics). The recipe is based on pickling in brine, like low -salt cucumbers, but with the addition of chili.
In the process of lactic fermentation, bacteria – characteristic of the environment of pickled vegetables – produce lactic acid, reducing pH and inhibiting the development of pathogens. As a result, we get a mixture of live cultures that support the balance of intestinal microflora, improving digestion and strengthening immunity. In practice, this means: less flatulence, faster absorption of nutrients and a more flexible immune system ready for action.
It is also worth knowing that Fermented vegetables, including cucumbers, contain changed forms of polyphenols and flavonoids, which gain better absorption and strength of action. Thanks to this, by eating “crocodile”, you provide your body with anti -inflammatory support and antioxidant protection.
“Crocodile” is the perfect summer project: ground cucumbers straight from the farmer, the sun outside the window and the smell of garlic floating in the kitchen. Below you will find exact tips that will help you achieve perfection.
Ingredients
- 2.5 kg of ground cucumbers,
- 3 tablespoons of salt,
- 1.5 teaspoons of chillies (preferably petals or freshly chopped peppers),
- a teaspoon of black granular pepper,
- Garlic head (approx. 6-8 teeth),
- 1.5 cups of vinegar (10 %),
- 8 tablespoons of oil (preferably rapeseed),
- 3 cups of sugar.
Method of performance:
1) Wash the cucumbers thoroughly, cut off the tips, cut into four parts. Transfer to a large bowl, cover with salt, mix with your hands and leave for 6 hours until they release the juice and soften under the influence of salt.
2) After 6 hours we pour the resulting water. Add chillies, pepper and garlic squeezed through the press to the cucumbers, mix gently to spread the spices evenly.
3) Heat vinegar, oil and sugar in a saucepan, until the sugar dissolves and the floods will become clear. Pour it with cucumbers just after removing the heat (it is to be hot), mix the whole and leave it in the cold overnight.
You can prepare “crocodile” immediately. After a night bath in a spicy pickle, strain them and eat straight from the jar, enjoying their crunchy and expressive aroma. And if you prefer winter supplies, transfer cucumbers with the pickle to scalded jars, pasteurize about 10 minutes and put it on the shelf – thanks to this taste and all healthy properties survive until the first spring salad.
Sources: Terazpoczy.pl, SMERER.PL
