Cucumbers under a nylon cover - sour and juicy

Summer is a time not only for sun and relaxation, but also for winter sunsets. Each housewife tries to prepare as many products as possible in order to delight loved ones with delicious treats. Today we share the recipe for making cucumbers under a nylon cover. Such a dish can be served to the table three days after preparation - then they will be crispy and lightly salted. If you open the jar after a month and a half, the cucumbers will also crackle, but will become more acidic. This dish serves as an excellent appetizer and as a delicious addition to salads and sandwiches.

Cucumbers under a nylon cover - sour and juicy

Ingredients

  • Cucumbers - 500 g
  • Water - 450 ml
  • Salt - 1 tbsp. l (no slide)
  • Cherry - 1 leaf
  • Horseradish - 1 leaf (part about 4-5 cm)
  • Currant - 1 leaf
  • Dill - 1 pc (branch or umbrella)
  • Garlic - 1 clove (large)

Cooking

  • At the preparatory stage, we select cucumbers. It is better to take the fruits of medium size, a beautiful green color, with pimples. Soft and overripe cucumbers are best avoided. If the vegetable is freshly picked, you can not soak it, but if the cucumbers stood for a while, it is better to soak them in cold water for several hours. I can clean jars with baking soda or detergent; I also sterilize them.

  • At the bottom of the can, we lay part of the leaves, a branch of dill and a half of a clove of garlic.

  • We cut off the edges of cucumbers, this will help them sour faster.

  • Tightly put the cucumbers in a jar, but not too much so as not to take the fruits. Top with the remaining leaves, garlic.

  • In room temperature water, dissolve the salt. Fill the cucumbers with water, leaving about 1 cm to the edge of the can. (in the process of lactic acid fermentation, the liquid may rise slightly, so it is better to put the jar on a plate). Add the dill umbrella. I still decided to add a piece of horseradish, but this is not necessary. We cover the jar with a metal lid or a small saucer and leave at room temperature for a day / a half. If you use a larger jar, then cucumbers can stand for 2-3 days - you need to focus on the brine, it will cloud slightly and foam may appear on the surface of the jar. This is normal, because lactic acid fermentation will begin and a pleasant spicy aroma will immediately be felt in the house. If you leave the cucumbers warm longer, they will turn out more acidic.

  • After a day / a half, we cover the cucumbers with a nylon cover and send to a cool place. You can store such cucumbers until the New Year, but they are so delicious that they are eaten much earlier.

  • Done.

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