Summer without preserves in many homes does not exist. It is at this time that we have the most fruit and vegetables, from which we can make stocks for the winter. The most popular are of course the famous pickled cucumbers. Do you make them for the first time, or maybe you are looking for a way to make them even more delicious? Stick to these rules.
A good recipe is only half the success for good pickled cucumbers. The taste of course matters, but consistency also counts. For this you need a good species. These cucumbers will be best for pickling:
- Soplica – these cucumbers are characterized by a slim shape, which perfectly fits the jars, after pickling they still keep a nice, dark green color and do not have a bitter aftertaste;
- Tomorrow – From this variety, cucumbers are elongated and slender, in their seed spaces there are no empty spaces that disturb so much after the stimulation, even for a long time after fermentation remain firm and hard;
- Octopus – this species gives fruit with a light green skin and slim shape, the pulp have very crunchy and it also remains after the inacture;
- Human – these cucumbers have a cylindrical shape, but their seed chamber is very small, which makes them even more crunchy;
- Andrus – these varieties are mainly intended for pickling, has a cylindrical shape and a light green skin, even after stimulating the fruit remain firm and hard;
- Maximus – Fruits from this species are distinguished by a taste without bitterness, for a long time retain their color and fragility.
While shopping before pickling, it is worth paying special attention to what cucumbers we will choose. If we are not sure what variety is, It is worth asking the sellerso as not to make a mistake.
However, even when we have a perfect variety, the best spices, good recipe, this The preparation method can ruin everything. A moment of inattention, and pickled cucumbers will become flabby and empty inside. I have a reliable trick for this.
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That my pickled cucumbers For the winter, they have always been firm, crunchy, devoid of an empty remedy, I use a method that is passed at home from generation to generation. The secret lies at the temperature of the water, salt and sugar solution. I do not pour the boiling pickle. After boiling, I give him a moment to cool. It should only be hot. They come out perfect every time. Friends are surprised that they are always just as delicious.
Ingredients:
- a kilo of ground cucumbers,
- 2 cloves of garlic (for each jar),
- 3-4 slices of horseradish (for each jar),
- 2 fennel branches (for each jar),
- 1/2 teaspoon mustard (for each jar),
- a liter of water,
- a spoon of salt,
- A teaspoon of sugar.
Preparation method:
1. Wash and dry cucumbers. The jars brew, and when they dry, put in each of them on the dill branch. Arrange the cucumbers tightly on it. Place 2 cloves of garlic between them in each jar, 3-4 slices, half a teaspoon of mustard and remaining dill.
2. Pour water into the pot, pour salt and sugar. Mix the pot content and start heating. Mix from time to time so that the ingredients combine. Pour the pickle to boil, then set it aside for a few minutes. It should cool gently.
3. Pour hot cucumbers, but not a boiling pickle, so that they are completely covered. There should be some space at the top of the jar, do not flood them to the end. The flooded jar immediately turn and put up at the bottom for 24 hours, cover with a cloth.
4. After this time, gently reverse the jars. Check if the lids are drawn. If so, move pickled cucumbers to the basement or other shady, cool place.
Source: Smher.pl, Terazpoczy.pl
