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Freshly-salted cucumbers
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Freshly-salted cucumbers is the national russian dish. There lots of recipes to make it.
Here is one very simple and classic to make tasty freshly-salted cucumbers.
The main thing is that cucumbers should become slightly salted and crispy.
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10 small or average cucumbers,
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5 tea spoons of salt for 1 l of brine,
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not milled black pepper,
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20 g horseradish, roots (leaves), |
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water, |
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3 garlic cloves. |
Technical stages:
1. Wash cucumbers, keep them in the pot with cold water for 2-3 hours.
2. Take the cucumbers out of the water, cut the tips and put the cucumbers into jar very close to each other, until there is no more space in the jar. It could be also a pot or other capacity.
Between cucumbers put dill, garlic, greens and horseradish. The more horseradish the better!
3. For the brine: Boil the water (about 1 liter for 1 kg of cucumbers), add salt 5 tea spoons for 1 l of water or according your taste.
Add not milled black pepper. Let it boil 10 minutes. Let it cool completely.
4. Pour the cooled brine on top of the cucumbers until all cucumbers are covered. Cover the jar. Put the jar onto a plate (the brine might bubble out of the jar in the next couple of days).
Let stand for about 24 hours, then put it into the fridge. Now they are ready to serve. It is going to keep for 1-2 weeks.
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Refreshing thoughts:
The best appetizer for Russian vodka! You can't find anything tastier as young potatoes with freshly salted cucumbers in summer.
Take small or medium cucumbers. The smalest the better. Horseradish is the main ingredient of classic freshly-salted cucumbers recipe!
It keeps the brine fresh and make spicy wonderful taste. Garlic should be 3 cloves for 1 kg of cucumbers.
Dill can be dried.
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Kvas
