- Do you dream of perfectly crispy low-salt cucumbers? Learn the secret that will make your preserves always firm and full of flavor, delighting your household.
- The key to unrivaled firmness is this addition.
- Discover the complete recipe, including the key steps for preparing the cucumbers and brine, to enjoy homemade little salts like never before!
My husband puts it in a jar when he makes low-salt cucumbers. This is what makes them hard and crunchy
For many Poles, summer is the time to do things. And here, low-salt cucumbers are a definite favorite. Not only are they delicious and you can prepare many dishes from them, but above all they are healthy. And how to make low-salt cucumbers so that they are delicious and crispy? Certainly, each of us has our own recipe for low-salt cucumbers, which is passed down from generation to generation in many families. Undoubtedly, the key factor in this process is the brine, but also the spices we add to the jars. They influence the taste and consistency of our products. My husband found a way to make the most delicious low-salt cucumbers ever. His preserves are world champions. I just add this one ingredient to each jar.
Recipe for crispy and crispy low-salt cucumbers. Add this 1 ingredient
My husband’s recipe for low-salt cucumbers is really simple, and the secret of the taste of his products lies in one ingredient, namely cherry leaves. Well, oak leaves, just like oak and currant leaves, contain tannins that help keep cucumbers firm. They are what make cucumbers maintain their crunch and hardness. In addition to adding oak leaves for pickling, it is also worth soaking the cucumbers in cold water before placing them in jars. This treatment helps to remove soil, dust and other impurities from the surface of the cucumbers, but also cucumbers that soak up water before pickling will better maintain their structure during the fermentation process.
How to make crispy low-salt cucumbers. Basic recipe
Of course, the most important stage of this process is canning. First, choose small field cucumbers with dark green skin. They should be firm to the touch, without soft spots or damage. This means that they are fresh and have the right water content. Another extremely important issue is a properly prepared brine. You need 1 heaping tablespoon of non-iodized rock salt for every 1 liter of water. Of course, it is best to boil and cool the water.
Basic recipe for low-salt cucumbers:
- Wash and cut off the ends of the cucumbers.
- Wash jars and lids.
- Prepare the brine: boil water with salt, cool.
- For the bottom of the jar: garlic, horseradish, dill, optional spices.
- Arrange the cucumbers tightly in the jar.
- Pour cooled brine so that the cucumbers are covered.
- Cover the jar loosely (do not close it tightly, because the gases must have an escape) – you can use gauze, a cloth or simply put the lid on loosely.
- Place the jar at room temperature (preferably 18-22°C) in a shaded place for 2-3 days.
- Once the cucumbers have reached the desired flavor, close the jar and transfer it to the refrigerator.
