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Hungarian salted cucumbers

2740

Kitchen Hungarian

Calorie content 45.3 kcal

Portions 2 p.

Cooking time 20 minutes.

Proteins * 0.8 gr.

Fats * 0.2 g

Carbohydrates* 10.4 g

Content

A very interesting recipe for lightly salted cucumbers, with the removal of the natural fermentation process, so that you no longer need to use vinegar. Cooking takes a little longer than usual, but such a preparation can be called natural without a twinge of conscience.

Ingredients

Cucumbers 1 kg Water 1 l. Salt 1 tbsp Granulated sugar 1.5 tbsp Rye bread 3 - 4 slice Bay leaf 2 - 3 pcs. Black peppercorns 4 - 5 pcs. Garlic 1 - 2 teeth Dill 1 bundle

Cooking process

Rinse the cucumbers thoroughly under running water. For such a blank, it is better to take small, regular-shaped cucumbers, which have a dense texture, are more crunchy and visually attractive. Cut off the ends on each side. We pierce each cucumber with the tip of a knife in several places to provide conditions for better salting.

In a small saucepan, heat the water until warm, add salt and sugar, dissolve. Let the solution cool to room temperature.

Heat a dry frying pan on the stove without adding oil. Put slices of bread in a frying pan and fry them until dark brown on both sides. It is important not to overcook it to the point of bitterness, but to achieve a dark golden color.

Wash the jar and dry it. Put a couple of slices of prepared bread on the bottom.

Put a sprig of dill, bay leaves, black peppercorns and peeled and crushed garlic on the bread.

Place the cucumbers tightly, leaving a little space on top.

Put a sprig of dill and the remaining bread on top of the cucumbers.

Pour a jar of cucumbers with a previously prepared solution at room temperature so that all the ingredients are completely covered.

We cover the jar with gauze or breathable paper and tie with a thread around the perimeter of the neck. We put the cucumbers in a warm place without direct sunlight. On the second day, the fermentation process will become noticeable: the brine will begin to release air bubbles, and the cucumbers will begin to change color.

After two or three days, it is worth trying the brine to prevent souring. Finished cucumbers will become green-yellow in color, the flesh inside has a translucent appearance. Stop fermentation and remove the cucumbers from the jar.