Dry pickling of cucumbers for the winter: a step-by-step recipe with a photo

Over time, almost all habitual actions are accelerated and improved in connection with the trends of modern life. Therefore, the technologies for preparing various dishes are also subject to taste and practical changes. Dry pickling of cucumbers is a great alternative to a long-established snack that you had to spend a lot of time on. But today you can please your loved ones with crispy pickles without effort and time, by carefully studying the recipe.

Features of dry pickling of cucumbers for the winter

There is a theory that pickled cucumbers in this way are the most delicious and he althy, because they do not lose all their beneficial properties. The main feature of dry pickling of cucumbers for the winter is that it is without brine, which can be surprising for many housewives.

Ingredients for the recipe

To prepare a delicious snack that will serve as an additional ingredient to various culinary masterpieces or an independent dish, you will need:

1 kg cucumbers;
1 tbsp l. s alt;
2 garlic cloves;
parsley, dill;
spices, focusing on your own taste preferences.

Products must be properly selected and prepared before you start cooking.

How to choose the right products?

To pickle cucumbers in a dry way, you need to take vegetables grown in the open field, which are fresh and of the same size. For such s alting, fruits with a thin skin, frequent pimples and a bright light green color are better suited.

It is recommended to pick up small gherkins, as they are well saturated with spices, herbs and turn out elastic and crispy. If there are large specimens, cut into thin slices, slices, slices for uniform, quick s alting.

Advice! As spices, it is best to use ground black pepper, coriander, dry mustard.

Preparation of containers

To prepare the blank, use both a jar and a plastic container. The selected dishes must be thoroughly washed and dried.

How to pickle cucumbers with dry s alting?

Step by step guide to making the original appetizer:

Soak cucumbers for 2 hours in cold water, then wash well, cut off the tails. S alting involves chopping fruit according to size.
In a separate container, make a dry marinade by mixing all the spices, s alt, finely chopped herbs in advance and garlic pressed through a press.
In a clean jar or plastic container, layer prepared ingredients, alternating cucumbers with seasonings.
Close the container tightly and shake the contents several times so that everything is well mixed and soaked. You can also turn the jar or container from the bottom to the lid every minute for a quarter of an hour, allowing the juice to drain, spread and absorb.
Send the container with the contents to the refrigerator for 2-3 hours, after which the spicy cucumbers are ready to eat.

This simple recipe for dry pickling cucumbers will add to the piggy bank of the secrets of tasty and he althy food.

Peculiarities of storing cucumbers

Dry pickled cucumbers are not stored for a long time. The pickle is good for consumption within 1 month, provided it is placed in the refrigerator or in a dark, dry place with a temperature index below 10 degrees.

Such a quick snack will surprise even the most inveterate gourmets with its unsurpassed taste and pleasant aroma. This recipe is worth keeping for yourself in case of an emergency to serve an original appetizer and show off your culinary talents to guests.