Description
It seemed, well, easier pickled cucumbers. Filled with brine and a day - enjoy. All right. But I love pickles with a variety of seasonings and witty. Empirically I "brought" the perfect for you recpt. Cucumber poluchalsya sharp, solid, sharp and "play" with spicy seasonings. Try it, maybe you'll have to taste!
Ingredients
-
Bay leaf
-
Peppers red hot chilli
1 piece
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Garlic
1 piece
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Sheet cherry
-
Horseradish
-
Dill
-
Sugar
2 Tbsp
-
Salt
4 Tbsp
-
Water
2 l
-
Cucumber
2 kg
-
Leaf currant
Cooking
Cucumbers, branches of dried dill, horseradish leaves, twigs cherry and currants (I only had cherry) in my well water.
Peel the garlic, cut into slices. This form will give you the opportunity plastic garlic too proselytise and become very tasty.
Horseradish root peel and cut into pieces. If horseradish leaves allow the cucumbers to stay crunchy, the root will give them a sharpness.
Hot pepper and cut in pieces.
The branches of dill, horseradish leaves, twigs cherry and currants (my husband calls it all "worstcase") I cut with scissors into pieces long 5 cm about Two-thirds of the fold to the bottom 3-4 liter pots.
With cucumbers cut back. So they will quickly salted. Put in the pot. On bottom bigger on top small. Pour cucumbers, garlic, horseradish and Bay leaf. I have this time the usual Lavrushka was over and I took advantage of the ground, so it is not visible.
On top lay the remaining "vortuka".
Prepare the brine. In two liters of warm purified water rastvory 4 tablespoon of salt and 2 tbsp sugar. The sugar will quickly start the fermentation process and give the pickles a softer taste.
Pour cucumbers. Cucumbers stick out from pickle not because it is small, but because came up.
It is advisable to put the pot in a big plate, because during fermentation the brine may flow. To keep the cucumbers immersed in the brine, cover them with a plate.
Put on top of another plate.
And cover with a lid. Such a "design" on one side "drown" the cucumbers, and the other side is not "preset" them and the cucumbers are soft.
After 12 hours you can eat.
This is my favorite "phase" when the cucumbers are well near the salty crust, but remained fresh in the middle. At this moment they are not very sharp, but all the seasoning is already very good chustvuetsa! Another such cucumber I love to put fresh instead of in a traditional summer salad: tomato, cucumber, onion, salt, vegetable oil.
After a day remove the cucumbers in the refrigerator.
Two days later is already salty not only cucumbers, but the garlic and pepper. Bon appetit!
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