Salted and pickled cucumbers "Non-stop"

Description

Do you love pickles as much as we are? Then you here! I will show you my idea of how to marinate and malacolite without any delay and without much effort. Promecologiya and pickling is done in alternation, so I strongly doubt that these pickles will be able to bother you. And you will cook them like I do, over and over again, in the "non-stop".

Ingredients

Mineral water

1.5 l
Cucumber

1 kg
Salt

3 Tbsp
Dill

1 coup
Garlic

1 piece
Pepper green

1 piece
Cucumber

1 kg
Vinegar essence

1 tsp
Sugar

2 Tbsp
Fennel seeds

1 tsp
Mustard seeds

1 tsp
Carnation

1 tsp
Black pepper

1 tsp
Bay leaf

3 piece
Onion

1 piece

Cooking

Prescription Belonika cucumbers malossol not only the lazy and the base will be from there, but with nuances for subsequent pickling. For example mineral water. Nicely, of course the names "San Pellegrino" and "Evian", but here we need water for virtually any, the cheapest, no difference. Importantly, sparkling. Cucumbers will turn out amazing! And as an addition to the original recipe - chili pepper. For ostrinski and spice.

Of all our ingredients to get more flavor and aroma. Only this will allow your refrigerator to smell pickles when they will not be in sight even a month later. Therefore, unlike the original recipe, all cut into relatively small dill - finely, garlic - petals, pepper - rings, along with the seeds.

We put sliced in a container for marinating and pour mineral water. Add salt and mix well to dissolve the salt. By the way, after adding 2 spoons of salt is strongly recommend to try: brine should be in your taste too salty, but not fanatically. So we try and do on their taste. The amount of salt in the recipe conventional.

The well washed cucumbers cut "booties". Then do the desire. If you have the patience, so we leave. Pickles will be ready in a day. We don't have the patience, so I cut each cucumber or 3 parts, or halves, as it is now. Then the cucumbers will be already perfect in the morning, that is 6-10 hours. By the way, the number of conditionally cucumbers as will fit in the brine.

"Drown" cucumbers in brine and refrigerate. The funny thing is that after a couple of hours the cucumbers will be already quite edible themselves: they will slaboalkogolnye. But many just love. Feel free to experiment!

Here is the result the next morning. Regale fragrant salted cucumbers. After the first batch will be eaten - cut in the same pickle a second batch. Pickles turn out very crispy and flavorful. I think that two or three times to use this brine is enough though... Just adding another batch of cucumbers, taste of salt: each time the brine is less salty. Eats pickles and brine retained for further manipulation. Plus, this pickle that he are not sour for a long period of time, which allows you to operate it more than once or twice.

Ate a pickle? Now let's make pickled! A little preparation and the enjoyment you provided! The brine is drained into a saucepan and put on fire. Brine is not filtered, it continues to float dill, garlic and slices of pepper. Everything has been floated, nothing new added.

Add the sugar. In principle, you can add to your taste. Try the marinade. It needs to be that flavor, what you want to pickle. Therefore, adjust salt and add sugar to taste. The principle of the brine is the same: it needs to be a little too salty and rich. Boiling the marinade and pour off vinegar. Try again, maybe you want a sourer?

While boiling the marinade, I prepped the cucumbers: cut off the "butt" and cut into 4 pieces along. Put cucumbers in a container that withstands high temperatures.

On top of the cucumbers and sprinkle with balls of black pepper, fennel seeds and mustard, cloves. If you want, if you like, you can add onion, cut into large rings. Put leaves Bay leaf.

Our pickles pour boiling marinade and leave to cool.

Because cucumbers happily surfaced - put on the lid, a plate, or whatever you have on hand. Or add pickles. After all of the cold - refrigerate.

Enjoy crunchy pickles you can have as soon as they have cooled. But much tastier chilled. Promarinovatsya they instantly. After the cucumbers over the marinade again and pour into the pot, adjust the taste if necessary, bring again to a boil and pour the next batch. So do until then, until you are satisfied with the taste of brine or he is there, because, I confess to a terrible: he is a little drunk))) But, when re-boiling, do not be afraid of the turbidity of the brine, it's okay!

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