Salting cucumbers is one way to prepare the product for the winter. How to properly and tasty salt a product with the cold method: in detail in today's article.

Selection and preparation of cucumbers

For salting for the winter, it is important to choose and prepare the fruits correctly so as not to be a disappointed result.

Important! You need to prepare cans: calcine in the oven (110 ° C) or in the microwave, adding 1/3 of the water.

Cucumber selection rules:

1. Salting varieties are distinguished by a dense skin that is easy to pierce with a fingernail.
2. The skin is not smooth, but tuberous, spines of black color.
3. When squeezed, the fetus must be resilient.
4. The best size of the vegetable is 10-12 cm in length (it is more convenient to place in jars).
5. The ideal option is slightly unripe vegetables: they are sweeter and juicier, with dense pulp without voids. Such instances will be the most crispy.
6. Discarded too curved, damaged, with suspicious spots on the peel specimens.
7. The peel should be green without yellow.
8. Before salting, the vegetables need to be soaked for about 12 hours in cold water.
9. If you want quick salting, the tails are either cut off or pierced.

Cold pickling cucumbers with mustard

The cold method of cooking pickles differs from the hot method in that the products are prepared without the sterilization process and the use of vinegar.

To prepare salted vegetables, apply the same recipe with slight differences:

1. The tips along the edge of the fetus are cut off.
2. The garlic is pressed with the flat side of the knife blade. Mustard is not used: garlic is enough for pungency.
3. For salting use a wide and deep pan.
4. Salt water is poured over the surface of the fruit, put under oppression.
5. Vegetables will be ready in 3 days.

Features storage of cucumbers

Cucumbers are not stored in the apartment as a cold ambassador. For storage, products are transferred to the basement or cellar. The room should be dry, temperature from + 3 ° С to + 7 ° С. An open jar is stored in the refrigerator. If the container does not fit in size, vegetables should be transferred to a convenient dish and be sure to pour brine.

Salted product is stored only in the refrigerator on the lower shelf.

Did you know? The history of growing cucumber has about 6 thousand years. According to archaeological finds, the fruits were laid in the burial chambers of the pharaohs and eminent dignitaries of ancient Egypt.

Additional recommendations

Cooking any dish has its own subtleties. There are several secrets thanks to which salting will turn out with excellent taste and a long shelf life:

1. Of great importance is water for brine. Ideal option: take it from natural sources, otherwise use bottled or filtered water. Plain water from the city highway is saturated with impurities that affect the taste and safety of the product.
2. Salt is recommended large, without the addition of iodine or magnesium, otherwise the vegetables soften.
3. The optimal proportion of salt to the number of cucumbers is about 6% of the number of fruits for small specimens, not more than 9% for large fruits.
4. To speed up the fermentation process, fresh cabbage leaves are added to the products.
5. Mold that appears on the surface must be removed. Ideally, the brine is drained and poured freshly prepared.
6. To avoid mold, add pieces of horseradish root under a nylon cover or mustard seed.

Did you know? Emperor Napoleon, a lover of cucumbers, has established an award for those who come up with a way to store vegetables for long periods.

Virtually no feasts can do without pickles. Preparing a tasty dish is not difficult, the main thing is to observe the proportions and technology, as well as take into account some tips.