When I say what I add to pickling cucumbers, everyone grab their heads. And then they melt with delight

This is a unique opportunity to make your own preserves. See how to use them to enjoy their aroma.

Pickled and low -salt cucumbers are a great snack, which we begin to prepare at the beginning of the summer season. It is worth remembering that some varieties of cucumbers are better than others for home preserves, so before you decide to buy them, check what variety is best suited for jars.

Salad cucumbers are not suitable for pickling. They usually have a large seminal chamber, and after stabbing inside they can be empty and soft. Thick -producer cucumbers, which usually have a simple and cylindrical shape, a dark skin and a small seed chamber are a much better choice. Their plus is that they keep a firm structure even with long storage and fermentation process.

Here are varieties that are best suited for pickling and preserves:

• SOPLICA F1,
• Octopus F1,
• Śrem f1,
• Borus F1,
• Andrus F1.

See also:

Ingredients:

• 1 kg of cucumbers,
• 1 lemon,
• 2 fennel stalks with flowers,
• 2 cloves of garlic,
• 1 red pepper,
• 1 tablespoon of hot powder peppers,
• 2 tablespoons of salt.

We start preparing cucumbers by soaking them in cold water. We brew the lemon and scrub it properly. This is important to get rid of all impurities and possible additives from her skin. Then cut it into thick slices. Cut the peppers into posts.

In a scald jar We strictly arrange cucumbers, peppers, lemon, garlic and dill and add hot peppers. Mix boiling water with two tablespoons of salt and pour the ingredients. We turn off and set aside in a cool, shaded place for at least three days. After this time they will taste like low -salt cucumbers with a refreshing twist. However, it is worth waiting at least a week and try them too in a pretty fastened form.

Source: NowowoPuje.pl