Salted cucumbers are a fairly popular snack, which goes well with fresh potatoes. To cook delicious cucumbers under the power of every housewife, the main thing is to strictly follow the recipe and accurately measure the ingredients.
Pick your recipe
To taste salted cucumbers early, it is necessary to properly prepare the brine. Most often, when preparing this pickle, the hostess takes two tablespoons of coarse salt per liter of water, in this case, salted cucumbers can be eaten after 2-3 days. But after about a week, the vegetables are completely salted out and become not salted, but salted.
If you want to cook cucumbers for a certain day, and do not want to end up with too salty a dish, then in this case it is better to take 1.5 tbsp. Per liter of water. tablespoons of salt (for two liters of water - 3 tablespoons, for three liters - 4.5 tablespoons). Cucumbers in brine with so much seasoning will be light-salted in 3 days, and in a week or more. Note: the speed of fruit readiness depends on the temperature of the brine - when pouring with a hot mixture, cucumbers become lightly salted after a day, when pouring cold, after three or more.
It is worth noting that one and a half tablespoons of salt per liter of water is the minimum amount that can be put to prepare this dish. The fact is that with less salt, the vegetables turn out to be friable and tasteless, you certainly can’t taste crispy cucumbers, even if the fruits are pre-soaked in cold water.
Salt is the main thing in brine for cucumbers, but various herbs and spices are no less important in it. When salting, do not forget to put dill inflorescences, garlic, allspice, as well as horseradish, currant and cherry leaves in a jar of cucumbers. Then your salted cucumbers will be appreciated by all households.