Crispy Lightly Salted Cucumbers
Sauces and Marinades | Russian cuisine
⏳ Time
15 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
For this recipe, you can also use horseradish leaves, which will add even more crunch to the cucumbers. It's best to prepare lightly salted cucumbers in small batches, as they can quickly become overly salty and just taste salty. If you enjoy spicy flavors, you can add hot pepper or ground black and red pepper, as well as allspice pepper to the brine. Any spices are welcome. It is recommended to consume the cucumbers within the first two days after preparation. After that, they become too salty. Store in the refrigerator. Crispy lightly salted cucumbers can be enjoyed on their own, with fried potatoes, mashed potatoes, or meats and fish, as well as in vegetable, fish, or meat salads.
Ingredients
- Water - 1 qt
- Cucumbers - 2 lbs
- Salt - 2 spoons
- Garlic - 5 cloves
- Fresh Mint - 1 stalk
- Black Currant Leaves - 1 bunch
- Cherry - 1 bunch
Step by Step guide
Step 1
So, take some small fresh cucumbers. Wash them thoroughly. If the cucumbers are wilted, soak them in cold water for a couple of hours. Prepare your spices based on your taste preferences; they can be very delicious with dill or horseradish. I prefer a milder blend, as mint gives the cucumbers a completely new flavor, and the cherry and currant leaves add a nice crunch due to their high tannin content. Now, let's get started.
Step 2
Soak the currant and cherry leaves, along with the mint, briefly in water to wash off any dust. Rinse them under running water.
Step 3
At the bottom of the container where the cucumbers will go, place the leaves and gently crush them with your hands to release their flavor and aroma more quickly. Peel the garlic and cut it into a few pieces for the same purpose. Arrange everything at the bottom. Additionally, if you like, you can add dill and horseradish leaves (I usually cut them into thin strips for better effect).
Step 4
Now for the cucumbers. You need to trim the ends off both sides. This isn't necessary for the younger ones, but since these are starting to become bitter, we remove them. Another benefit of trimming the ends is that the cucumbers will cook faster.
Step 5
Place the cucumbers on the spices. If you are making a large batch, be sure to repeat the layers of spices, placing them between the cucumbers.
Step 6
In one liter of cold filtered water, dissolve 2 tablespoons of salt, leveled (not heaping). Stir until completely dissolved.
Step 7
And we pour the brine over the cucumbers — they should be completely submerged in water. We leave the cucumbers for a day.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.