The history of pickling cucumbers goes back to the distant past, when people began to pickle vegetables to preserve their freshness and flavor for a long period of time. This method of preservation was one of the first and most common ways of storing food before the advent of refrigerators and other modern technologies. The
first mentions of pickling cucumbers can be found in ancient manuscripts and chronicles of different nations. For example, in Russia cucumbers were salted in the IX-X centuries, and in Europe this method of preservation became popular in the Middle Ages.
Initially, cucumbers were salted whole, without adding spices and spices
.
However, over time, people began to experiment with various additives to give cucumbers a more intense flavor and aroma.
Let’s prepare modern low-salted cucumbers
Ingredients
:
- Cucumbers;
- Horseradish leaves;
- Cherry leaves;
- Currant leaves;
- Garlic;
- Allspice;
- Peppercorns;
- Dill seeds and umbrellas;
- Dill herbs;
- Carrots;
- Bell peppers.
Ingredients for the marinade:
- Water – 1 liter;
- Salt – 1 tbsp;
- Sugar – 5 tbsp;
- Acetic acid 70% – 1 tbsp.
Preparation of low-salt cucumbers:
In a jar pour peas and oregano pepper, put leaves of horseradish, cherries and currants, as well as dill greens, seeds and dill umbrellas. Lay out layers of cucumbers with sliced carrots and bell peppers
. Each layer is covered with leaves and herbs
.
The top is also sprinkled with fragrant pepper and peppercorns, herbs and umbrellas of dill, add garlic.
For the marinade in the water pour salt and sugar, bring to a boil in a saucepan
.
After boiling pour into the marinade acetic acid, and then pour the mixture into the jars.
Cover the jars with lids, turn them upside down
.
Cover the jars with a towel and leave to cool.
It remains to wait until the cucumbers become low-salted. After a couple of hours, cucumbers can be served to the table.
