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Crispy lightly salted cucumbers with garlic and hot pepper: perfect for salads

Kateryna YagovychFood
Recipe for lightly salted cucumbers for the winter. Source: pixabay.com

Lightly salted cucumbers are a great independent appetizer for any occasion. The vegetable can also be used to make a variety of salads. To make the taste rich and spicy, you should use the following technique.

The idea of making crispy lightly salted cucumbers was published on the Instagram page of food blogger Victoria with the nickname cook_with_me_at_home . Hot red pepper and garlic add a special piquancy.

Crispy lightly salted cucumbers with garlic and hot pepper: perfect for salads

Ingredients:

  • horseradish leaves - 1 pc.
  • horseradish root - 3 cm (peeled and cut into slices)
  • dill umbrella - 4 pcs.
  • garlic - 4-5 cloves
  • red hot pepper - 1 cm.
  • allspice - 3-4 pcs.
  • black peppercorns - 3-4 pcs.

Method of preparation:

Crispy lightly salted cucumbers with garlic and hot pepper: perfect for salads

1. Wash cucumbers, always home-made, about 2 kg, and cover with cold water for 2-3 hours.

2. In the meantime, make the marinade: for 1 liter of water, you need 2 tbsp of salt (about 60 g), boil and cool. For this amount of cucumbers, you need about 1.5 liters of marinade.

Crispy lightly salted cucumbers with garlic and hot pepper: perfect for salads

3. Remove the cucumbers from the water, cut off the tips and place them tightly in a jar.

4. Pour over the cooled marinade.

Crispy lightly salted cucumbers with garlic and hot pepper: perfect for salads

5. Put the jar of cucumbers in a bowl (as the liquid may overflow over the edges during fermentation) and leave for 3 days at room temperature.

6. Do not cover the jar with anything.

Crispy lightly salted cucumbers with garlic and hot pepper: perfect for salads

7. Periodically remove the foam that forms.

8. After 3 days, close the jar with a lid, put it in the refrigerator and eat in a few hours.

You can also find recipes on OBOZ.UA:

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