A simple step-by-step recipe for lightly salted cucumbers without vinegar for the winter
Lactic acid, which is formed during the preparation of lightly salted cucumbers for the winter without vinegar, is good for our body. Lactic acid bacteria improve the intestinal microflora, this increases immunity. The recipe contains only salt, no preservatives, so there will be no harm from crispy, lightly salted cucumbers.
Features of cooking lightly salted cucumbers without vinegar for the winter
For pickling, it is better to take cucumbers grown in your country house, farmed or bought from your grandmother at the market. Vegetables grown in industrial greenhouses are not very suitable for harvesting. When there is a summer cottage, you can plant pickling varieties, the fruits of which have high pickling qualities.
When purchasing vegetables on the market, you should choose medium-sized large-lumpy, dark-spiked cucumbers. The spines contain a pigment flavonin, it penetrates into the surface cells of the fetal epidermis.
This inhibits the penetration of the brine into the cucumber pulp, so they retain their firmness. The pulp of large-lumpy varieties in salting is crispy. The correct taste of lightly salted cucumbers is due to the special composition of the sugars contained in its pulp.
Required ingredients for the recipe
Two 3-liter jars need 3 liters of brine. To prepare it, take water and 250 g of coarse, table salt. The number of cucumbers depends on their size. One 3-liter jar can hold 1.5-1.8 kg, two - 2 times more.
For salting, you need spices. Consumption per can of 3 liters:
- horseradish leaf - 1 pc .;
- currant leaves - 2-3 pcs.;
- dill umbrellas - 2 pcs.;
- cloves of garlic - 3 pcs.;
- bay leaf - 2 pcs.;
- peppercorns - 3-5 pcs.
Preparation of products and containers
Previously, cucumbers were salted in barrels for the winter. Now the housewives have an alternative - glass jars with a volume of 3 liters. It is easier to wash them, transfer them to storage in the cellar. Three-liter cans can be placed on the bottom shelf of the refrigerator.
Cucumbers need to be sorted out, washed under the tap. Use a soft sponge. It is easier for her to remove particles of dirt, earth. Put clean greens in a basin, pour cold water. You need to soak them for 5-6 hours.
Put greens in another container:
- currant leaves;
- dill umbrellas;
- horseradish leaves.
Pour greens with water too, soak for no more than 30 minutes, at the end, put in a colander, rinse with clean water.
Wash the jars with soda, rinse, pour a little water into each, put in the oven. Lower the grate. Set the temperature to 150 ° C. Sterilize containers for 10-15 minutes. Boil the lids.
How to pickle pickled cucumbers without vinegar?
The recipe has been tested by many housewives. Cucumbers cooked exactly according to it are always crispy.Rinse soaked cucumbers with clean water, cut off the ends of each. Put clean herbs and spices in sterile jars, spread the greens.
Bring the brine to a boil. It should boil for 5 minutes, then they need to pour cucumbers. Cover the jars with lids, put in a dark, cool place for 2 days. On the 3rd day, pour out the brine. Pour cucumbers with fresh, not salted boiling water, drain it after 8 minutes. Boil new water, fill the jars with it, roll up, turn over, wrap a blanket overnight.
Storage of workpieces
When the jars are completely cool, lower them into the cellar or put them on the lower shelf of the refrigerator... Some housewives who do not have a cellar put currant leaves, horseradish, and other spices in water, boil for 5-10 minutes and take out, do not leave them in jars.
With this approach, lightly salted cucumbers are well stored in winter at room temperature. Any workpiece will not explode if the container and vegetables are properly prepared: the jars are sterilized, the greens are cleanly washed.
