Lactic acid, which is formed during the preparation of lightly salted cucumbers for the winter without vinegar, is beneficial to our body. Lactic acid bacteria improve intestinal microflora, which improves immunity. The recipe contains only salt, there are no preservatives, so there will be no harm from crispy, lightly salted cucumbers.
Features of preparing lightly salted cucumbers without vinegar for the winter
For pickling, it is better to take cucumbers grown at your dacha, farmed, or bought from your grandmother at the market.Vegetables grown in industrial greenhouses are not suitable for harvesting. When you have a summer house, you can plant pickling varieties, the fruits of which have high pickling qualities.
When purchasing vegetables at the market, you should choose large, dark-spiked, medium-sized cucumbers. The spines contain the pigment flavonin, which penetrates into the surface cells of the epidermis of the fetus.
This inhibits the penetration of brine into the cucumber pulp, so they retain their density. The pulp of large-tubercular varieties is crispy when pickled. The correct taste of lightly salted cucumbers is explained by the special composition of sugars contained in its pulp.
Recipe Ingredients Required
For two 3-liter jars you need 3 liters of brine. To prepare it, take water and 250 g of coarse table salt. The number of cucumbers depends on their size. One 3-liter jar can contain 1.5-1.8 kg, two - 2 times more.
You will need spices for pickling. Consumption per 3 liter can:
- horseradish leaf - 1 pc.;
- currant leaves - 2-3 pcs.;
- dill umbrellas - 2 pcs.;
- garlic cloves - 3 pcs.;
- bay leaf - 2 pcs.;
- peppercorns - 3-5 pcs.
Preparation of products and containers
Previously, cucumbers were salted in barrels for the winter. Now housewives have an alternative - 3 liter glass jars. They are easier to wash and store in the cellar. Three-liter jars can be placed on the bottom shelf of the refrigerator.
Cucumbers need to be sorted and washed under the tap. Use a soft sponge. It is easier for her to remove particles of dirt and earth. Place clean greens in a bowl and cover with cold water. They need to be soaked for 5-6 hours.
Place the greens in another container:
- currant leaves;
- dill umbrellas;
- horseradish leaves.
Pour water over the greens too, soak for no more than 30 minutes, at the end drain in a colander and rinse with clean water.
Wash the jars with soda, rinse, pour a little water into each, and put in the oven. Lower the grate. Set the temperature to 150 °C. Sterilize the container for 10-15 minutes. Boil the lids.
How to pickle lightly salted cucumbers without vinegar?
The recipe has been tested by many housewives. Cucumbers prepared exactly this way are always crispy. Soaked cucumbers should be rinsed with clean water and the ends of each should be trimmed. Place clean herbs and spices in sterile jars and arrange the herbs.
Bring the brine to a boil. It should boil for 5 minutes, then pour it over the cucumbers. Cover the jars with lids and place in a dark, cool place for 2 days. On the 3rd day, pour out the brine. Pour fresh, unsalted boiling water over the cucumbers, drain it after 8 minutes. Boil new water, fill the jars to the top, roll them up, turn them over, and wrap them in a blanket for the night.
Storage of workpieces
When the jars have cooled completely, lower them into the cellar or place them on the bottom shelf of the refrigerator. Some housewives who do not have a cellar put currant leaves, horseradish leaves, and other spices in water, boil for 5-10 minutes and take them out, rather than leaving them in jars.
With this approach, lightly salted cucumbers are stored well in winter at room temperature. Any preparation will not explode if the container and vegetables are properly prepared: the jars are sterilized, the greens are washed clean.
