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➠ Quick salted cucumbers on mineral water in a saucepan

Quick salted cucumbers on mineral water in a saucepan

1483

Kitchen Russian

Calorie content 15 kcal

Portions 3 l.

Cooking time 13 h.

Proteins * 0.8 gr.

Fats * 0.1 g

Carbohydrates* 2.9 gr.

Quick salted cucumbers on mineral water in a saucepan

Content

In the summer, when the cucumbers begin to grow actively, and you no longer want fresh vegetables, you can cook quick salted cucumbers on mineral water. A fragrant quick snack turns out to be very tasty and juicy, and no worse than pickled or fresh cucumbers.

Ingredients

Cucumbers 1.2KG Black peppercorns 6 pcs. Dill umbrellas taste Black currant leaves 5 pieces. Garlic 1 PC. For brine: Mineral water (carbonated) 1.5 l. Salt 3 tbsp

Cooking process

First of all, wash the required amount of medium-sized cucumbers, and then put them in a deep container and cover with cold water. Leave it on for about 1-2 hours.

Then drain the cucumbers, rinse them in cool water, pat dry and cut off the ends. Rinse black currant leaves and dill umbrellas thoroughly in cool water and shake off excess moisture.

Prepare a saucepan in which you will pickle the cucumbers. Peel the garlic and rinse in cold water. Put a small part of the dill umbrellas, black currant leaves and a couple of garlic cloves on the bottom of the prepared saucepan, also add a few black peppercorns.

And then lay out a layer of prepared cucumbers.

Spread black currant leaves, garlic and dill umbrellas on top, lay out a layer of cucumbers again.

Then lay out the remaining greens.

Prepare the brine. Pour the mineral water into a deep container, and then add the required amount of table salt, mix well until completely dissolved.

Pour cucumbers with the prepared brine.

Cover the saucepan with a smaller plate; if you wish, you can put a load on top. Leave the pot with cucumbers on the table in a place where the sun's rays do not fall for at least 10 hours.