Lightly s alted cucumbers for the winter without vinegar: a simple step-by-step recipe with a photo

Lactic acid, which is formed during the preparation of lightly s alted cucumbers for the winter without vinegar, is good for our body. Lactic acid bacteria improve the intestinal microflora, which improves immunity. There is only s alt in the recipe, there are no preservatives, so there will be no harm from crispy, lightly s alted cucumbers.

Features of cooking s alted cucumbers without vinegar for the winter

For pickling, it is better to take cucumbers grown in your country house, farm or bought from your grandmother in the market. Vegetables grown in industrial greenhouses are not suitable for harvesting.When there is a dacha, you can plant pickling varieties, the fruits of which have high pickling qualities.

When buying vegetables on the market, you should choose medium-sized large-tuberous, dark-thorned cucumbers. Spines contain the pigment flavonin, it penetrates into the surface cells of the epidermis of the fetus.

This inhibits the penetration of brine into the flesh of the cucumber, so they retain their density. The pulp of large-lumpy varieties in s alting is crispy. The correct taste of lightly s alted cucumbers is explained by the special composition of sugars contained in its pulp.

Required ingredients for the recipe

You need 3 liters of brine for two 3-liter jars. To prepare it, take water and 250 g of coarse s alt. The number of cucumbers depends on their size. One 3-liter jar can contain 1.5-1.8 kg, two - 2 times more.

Spices are needed for s alting. Consumption per 3L jar:

horseradish leaf - 1 piece;
currant leaves - 2-3 pieces;
dill umbrellas - 2 pcs.;
garlic cloves - 3 pcs;
bay leaf - 2 pieces;
peppercorns - 3-5 pieces

Preparation of products and containers

Before, cucumbers were s alted in barrels for the winter. Now housewives have an alternative - glass jars with a volume of 3 liters. They are easier to wash, transfer to storage in the cellar. Three-liter jars can be placed on the bottom shelf of the refrigerator.

Cucumbers need to be sorted out, washed under the tap. Use a soft sponge. It is easier for her to remove particles of dirt, earth. Put clean greens in a basin, pour cold water. Soak them for 5-6 hours.

Put greens in another container:

currant leaves;
dill umbrellas;
horseradish leaves.

Pour greens with water too, soak for no more than 30 minutes, at the end put in a colander, rinse with clean water.

Wash the jars with soda, rinse, pour a little water into each, 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 s alted cucumbers without vinegar?

Recipe tested by many housewives. Cucumbers cooked exactly according to it are always crispy. Rinse the soaked cucumbers with clean water, cut off the tips of each. Put pure greens and spices in sterile jars, spread greens.

Brine bring to a boil.It should boil for 5 minutes, then they need to pour cucumbers. Cover the jars with lids, put for 2 days in a dark, cool place. On the 3rd day, pour out the brine. Pour cucumbers with fresh, not s alty boiling water, drain it after 8 minutes. Boil new water, fill the jars to the top with it, roll it up, turn it over, wrap it with a blanket for the night.

Storage of blanks

When the jars are completely cool, put them in the cellar or on the bottom shelf of the refrigerator. Some housewives who do not have a cellar put currant leaves, horseradish, and other spices in water, boil for 5-10 minutes and take it out, do not leave it in jars.

With this approach, s alted cucumbers are well stored in winter at room temperature. Any blank will not explode if the containers and vegetables are properly prepared: the jars are sterilized, the greens are cleanly washed.