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Lightly salted cucumbers in hot brine

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4333
Kitchen Russian
Calorie content 72.6 kcal
Portions 1.5 l.
Cooking time 24 hours
Proteins * 0.5 gr.
Fats * 0.1 g
Carbohydrates* 17.6 gr.
* per 100 gr. product
Lightly salted cucumbers in hot brine
Content

To cook lightly salted cucumbers, it will take only one day for pickling. For such a snack, we choose young, strong cucumbers with pimples on the surface. Smooth cucumbers are not suitable for pickling. Choose fruits that are the same size for even brining.

Ingredients

Cooking process

step 1 out of 5
Rinse the cucumbers thoroughly with running water. Cut off the ends to avoid possible bitterness.
step 2 out of 5
Peel the garlic and cut into thin slices. We wash and dry the leaves of greenery thoroughly. Red capsicum is a rather spicy spice, so if there is no desire to get a pronounced pungency in cucumbers, we reduce the number of pods according to our own taste.
step 3 out of 5
For pickling cucumbers, it is convenient to use a three-liter saucepan. We put half of the spices and herbs in it in the first layer. Then we put the cucumbers themselves as tightly as possible. Lay out the remaining half of the spices and green leaves on top.
step 4 out of 5
Preparing a hot pickle for pouring cucumbers. Bring the water of the specified volume in a suitable container to a boil, add salt and sugar to it, mix until the crystals are completely dissolved. Pour cucumbers with herbs with the resulting hot solution. Cover the cucumbers with a lid or plate of a smaller diameter and press down a little.
step 5 out of 5
We leave the cucumbers for pickling for a day at room temperature. When the cucumbers change their color, then we can assume that they are ready to eat. We put them in the refrigerator for storage along with the brine.

Bon Appetit!

 

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