Simple tips to help beginner hostess.
- Cucumbers need to be selected for salting about the same size, thin-skinned, pupil, small and strong.
- Cucumbers before cooking is best to soak in the water of three hours. So they will get crispy.
- Salt is best to take a simple, non-iodized or sea. Well for salting suitable large stone salt.
Cool's cucumbers
Ingredients: Twigs and umbrellas of dill, 3-4 cloves of garlic, leaf of shine, several leaflets of currant, 1 kg of cucumbers, 2-3 tbsp. l. Salt, 1 l of water.
Cooking method: Cucumbers fold in a saucepan, shifting them with greens and pieces of garlic. In cold water to dilute salt. Pour the brine cucumbers and leave at room temperature. When a foam appears, remove it. Top to put the oppression and remove into the refrigerator.
Cucumbers of hot ambulance
Ingredients: Breaks and umbrellas of dill, 5 cloves of garlic, rubbish leaf, stage stalk (can be replaced with oak leaf), 1 kg of cucumbers, 2 tbsp. l. Salt, 1 l of water.
Cooking method: Cucumbers fold in a saucepan, shifting greens and pieces of garlic (you can add rings of burning peppers). In boiling water, pour salt and pour the cucumber brine. Put the oppression and when the cucumbers are cooled, remove into the refrigerator. So that the cucumbers get tired faster, you can cut off your tips.
Cucumbers in a package with garlic
Ingredients: 1 kg of cucumbers, bug of dill, several black pepper peas, 1 tbsp. l. Salt, 1 tsp. Sahara.
Cooking method: Cucumbers cut the tips. Dill is cut into a large garlic to nourish the garlic. Cucumbers, greens, garlic folded into the bag. Sugar, salt, peas. All the ingredients are perfectly pulled by their hands so that salt, sugar and spices are evenly distributed over the cucumbers. Package tie and once again shake the contents. Package to remove in the refrigerator. Every half an hour, the cucumbers shake well. They will be ready after 2 hours.
Natalia Grishina, Ph.D., a gastroenterologist, nutritionist
Natalia Grishina, k. M. N., Gastroenterologist, nutritionist:
- as well as fresh cucumbers who are young at ninety percent consist of water, with astorbic acid dissolved in it, iodine, potassium and magnesium, vitamins of group B. These substances are preserved in low-headed cucumbers in almost full. At the same time, they do not have vinegar, less salt, so they can eat hypertensive, which are strongly salted and pickled vegetables are contraindicated. But, of course, you need to observe the measure, because salt in low-headed cucumbers is still. It must be remembered that crunchy and fragrant weakly salting cucumbers excite appetite. By themselves, they are not dangerous for the figure, but, as a rule, they are potatoes, other calorie snacks and often alcohol. Therefore, be careful if you do not want to recover or suffer a hangover after a feast. By the way, the cucumber brine without vinegar perfectly helps to fill the loss of electrolytes. With caution, low-headed cucumbers need to use people with gastric diseases: gastritis and ulcerative disease. During the exacerbation period, such a treat is strictly prohibited, during the remission period sometimes one small cucumber can be afforded (it is necessary to discuss with the attending physician). Also, low-headed cucumbers are contraindicated in swelling and kidney diseases.