Description
What to do with overgrown cucumbers? Salad for the winter. This is the first thing that comes to mind. But... I only eat cucumbers pickled. About any salad and can be no question. And here in a magazine "School of Gastronome" I saw this recipe. He was interested in me. Did a test on a pair of cans. And my verdict - worth doing (IMHO). It is both delicious and on the table (as an appetizer) looks pretty good.
Ingredients
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Cucumber
1 kg
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Greens
1 coup
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Garlic
1 piece
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Salt
35 g
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Vinegar
50 ml
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Water
500 ml
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Leaf currant
Cooking
First make the marinade, because we need it to cool down a bit. Water + vinegar bring to a boil and cool.
Cucumbers wash, peel and slice lengthwise plates (not thick).
Greens (I dill and parsley), chop. Garlic cut larger.
Place cucumbers in layers in the container. Pour each layer with salt, herbs and garlic.
Pour the marinade cucumbers, from top to put currant leaves, cover with an inverted plate or lid and put under oppression. Leave in a cool place for one day. I had in the fridge.
Through the day cucumber wafers will become soft. Now take and turn every one of cucumber in a roll with greens and garlic. If the cucumbers are large (ie long) then the rolls will keep well minimized. But my cucumbers were not very large, and I have them secured with toothpicks. BRINE TO POUR!!! we still will need.
Put the rolls tightly in a sterilized jar. I have in a jar (0.5 liter) was two rows of rolls.
Now take the brine and bring to a boil. Pour the hot brine jars with rolls. Cover the jar, allow to cool and store in a cool place (my fridge).
These rolls I made on trial at the end of July. We tried them only 3 weeks (since leaving). But I think that sampling is possible before. How many of them can be stored? Just do not tell. But one jar is still standing in the refrigerator.
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