How to salute cucumbers at home tasty

Unlike pickled cucumbers, which for long-term storage and acute taste are prepared with vinegar, salty cucumbers in their composition of vinegar do not have. Their acid and acuity is achieved at the expense of natural fermentation. By the way, salt vegetables are much helpful for the body than pickled - they do not irritate the gastrointestinal tract. Not all the hosts salted cucumbers are delicious. Now we will tell you about the secrets of their preparation and describe several quite affordable recipes.

1
What you need to make salt cucumbers with delicious

Mandatory conditions

Cucumbers for salting Buy or grow only special salting varieties. On sachet with seeds there is always an indication, for which this variety is suitable. If it is written that the grade is salad, then in the cans such cucumbers can not be put. In case of fermentation, they will become soft and neappety. Sailing varieties are suitable for marinization, and for solka. On some bags it may be indicated that the variety is suitable for salting, and for salads. Such vegetables can also be salted in banks or other tanks. When buying fresh cucumbers in the market, you will definitely ask the seller, what kind of grade it offers you.
For salting, use only spring or water from the well. The usual of the crane, in which there is chlorine, is not suitable for pouring vegetables. It slows down the fermentation process and gives vegetables an extraneous taste.
Take salt for salting only stone dining room. Very small, the so-called "extra", for blanks is not suitable. It does not have many microelements that are removed from it during cleaning. Also, it is also impossible to pick up salt with iodine content. It is also called "iodized" and can only be used to satisfy ready-made dishes.
Spices for salting cucumbers are suitable any, except onions. This spice in fermentation acquires not a very pleasant smell and cucumbers are also risking to get "with a fusion."

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Recipe for salted cucumbers called "Stray"

The preparation procedure for such cucumbers is quite long, but they are obtained by crispy and very fragrant.

At the bottom of clean three-liter cans, lay out a layer of any spiced greenery: a sheet of currants and cherries, horseradish, umbrellas of dill, pepper peas, bay leaf.
Cucumbers cut the tips. Lay them tight in banks.
In each three-liter jar, pour 1 liter of cold water, in which dissolve 3 tablespoons of salt. Take salt with a slide.
If the lined liter of salt water does not cover the cucumbers completely, then the fraction of still cold water, but without salt. Water must reach the shoulders of banks.
Over the bank, cover the caproic lid and turn up the bottom several times. This procedure will allow salt evenly distribute fluid.
Install banks on the pan - you can use a baking sheet from the oven. It is necessary so that the liquid during fermentation does not flood the table. Remove the cover with the cans and remove each bank with a marlevary napkin. She will save cucumbers from Drozophil (small flies that appear in the places of fermentation).
Pold with banks Leave in the kitchen for three days. During this time, the brine wanders and climbs. Lounge brine is an indicator of high-quality fermentation.
On the fourth day, drain the whole brine from the cans into a large saucepan and bring it to a boil.
Boiling brine fill the salted cucumbers in the banks and quickly roll them with sterilized covers.
Give banks with cucumbers to cool naturally, and then remove them for storage in the storage room or basement.

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Recipe for salted cucumbers called "Cucumbers in cucumbers"

With this unusual recipe, our grandmothers were used, which grown cucumbers in beds in very large quantities. Often they have grown too much fruits, which they did not bother into banks, and in their taste qualities were not too good. If you have your own garden or on the market, gross cucumbers are sold, then try this pretty interesting recipe.

Fuely one kilogram of large gross cucumbers and one kilogram of small-sized cucumbers. You will also need 2 tablespoons of salt, a couple of garlic cloves and a bunch of dill greenery.
Big cucumbers twist on a meat grinder or soda on a grater. Add salt, crushed garlic to cucumber mass and chopped dill. Mix everything thoroughly.
Little cucumbers and pour them with cucumber in liter cans. When applying, add a lot of a large spoon, so that there are no emptiness with air in the bank. Fill in banks with cucumbers and a salty mass of them to the top.
Close the capacitance by kapron lids and transfer the workpiece into the fridge or the cold cellar.

Ready these salty cucumbers in cucumbers will be in a month. They are far crispy and delicious than closed with brine.

4
Recipe for salted cucumbers in barrel

The owners of the basement in the country or in a private house can prepare delicious cucumbers in oak barrel or ceramic pot. Tar before bookmarking the pickles be sure to wash hot water and dry.

Prepare:

cucumbers (10 kg)
dill in umbrellas (300 g)
root or Green Khrena (25 g)
garlic slices (50 g)
gorky pepper (10 pcs.)
leaves of black currant and cherry (as desired by one handstone)

Make a brine from 10 liters of water and 1 kg of salt. It is necessarily well stirred so that salt dissolved.
In the barrel, put the cucumbers and spices with layers and pour all the brine.
Capacity couple-triple days Keep indoors with room temperature so that fermentation began. To prevent pouring fluid from the barrel, put the gilt on the cucumbers. To do this, first cover the marley vegetables, install a wooden circle on it and give a clean stone.
On the third or fourth day, transfer the cucumbers into the cold basement.

You can try the cucumbers from the bar in a month.