Salt Cucumbers

Ingredients for Salt Cucumbers

Instructions for Salt Cucumbers

To prepare the Salt Cucumbers recipe, please follow these instructions:

Cook the first layer. The relationship between salt and water must be quite accurate. The layer must cool and be hand warmed before pouring it over the cucumbers. The cucumbers are rinsed and washed well in cold water. Same with the leaves. Pepper roast peeled and garlic peeled. And then we are ready for the manufacturing itself. The idea of ​​the whole project is that the cucumbers and the other ingredients must be overcome with the salt layer. But it is preferable not to get air while the fermentation is on. It can be solved in several ways. In some health shops you can buy special milk-dripping machines. But you can also deal with regular big jewels, such as a rubber ring on the lid. The glasses are scalded, after which the bottom is covered with the leaves, a pair of shades of dill and a pair of cloves of garlic and pepper. Then the cucumbers arrive, they are placed on top. Between the cucumbers comes some shields and the other ingredients. Then another layer of cucumbers on top, the spaces are filled with the other ingredients. Place a few leaves at the top.

When the glass is filled up, it should be approx. 5 cm to the edge, pour the salt layer over. Then you will find a glass that has been used for jams, honey or other. like. And whose diameter is just a little less than the opening of a jug. This glass must be completely clean, any labels completely removed. It is placed as a weight in the opening of the vial. Get something heavy in the little glass. It will keep cucumbers down, but allow excess saline to escape.

How to put them in a tight spot for approx. 5 days. The fermentation may seem dull, too much water should run out, so pour a little more of the layer on. Remember to put the jam on a plate. After 5 days, close the vial airtight and put it in the refrigerator. Here it should be a month before you start using them.

The advantage of making their own salt buds is that you decide on the spice yourself. The leaves give flavor, but they also have a preservative effect like the horseradish and garlic. Occasionally I make the Ukrainians add the bowl, almond and chili. By using 40 g of salt instead of 50 to the layer, you can also make short-term cucumbers. They only last for a couple of weeks, but are also more crisp.