Small-s alt cucumbers are usually made from June to August. As Poland is long and wide, various additives are added to small-s alt cucumbers. The most popular are horseradish, dill and garlic, but they are also less obvious, such as currant, cherry or oak leaves. What else is worth adding to small-s alt cucumbers to make them tasty?

Pickled cucumbersis a verytasty and he althyaddition to dishes and sandwiches available for little money. Importantly, the taste of cucumbers can be different each time, depending on what ingredients we add to them, in what proportion and how long we will pickle them. The season for low-s alt cucumbers begins in June, but it also lasts in July.

What is the difference between small-s alt cucumbers and pickled cucumbers? 2-3 days , and we can store pickled cucumbers even until the next season. Due to the shorter pickling time, low-s alt cucumbers are additionally more fragile and more delicate in taste. The juice of such cucumbers is also suitable for consumption.

Pickled cucumbers - step by step recipe

To prepare small-s alty cucumbers, just like pickled cucumbers, useground cucumbers . The best ones aresmaller , of similar size, withsmooth skinand preferably recently plucked from the bed (they are the firmest then).

They are best made in aclay potor in aglass jar , covered with a plate or gauze to allow the gases to escape. It is also important that the silage is completely coveredcovered , because air access may cause mold growth.

To prepare small-s alt cucumbers in the basic version, we need:

  • 1.5-2 kg of small cucumbers
  • ok. 2 l of water
  • horseradish leaf or root piece
  • dill sprig
  • 2 heads of garlic
  • s alt (1.5-2 tablespoons per liter of water)

Stuff the cucumbersedgingand put the horseradish root and garlic into the gaps. Cover the whole with a horseradish leaf and dill, then pour over boiled, s alted water, preferably cooled down!

The small-s alt cucumbers prepared in this way should be put aside inwarm place(18-25 ° C), but away from the light source, for2-3 days, then insert intorefrigerator to stop the fermentation process. Then the cucumbers are ready for consumption and with each passing day they have a different, more and more intense flavor.

To speed up the fermentation a bit, you cancut the ends of the cucumbers- then they will be ready much faster.

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Small-s alt cucumbers - what else can you add to them?

In addition to the products mentioned, which are necessary for the fermentation process, you can also add various additives to the small-s alt cucumbers, whichwill improve their taste . What else can be added? These can be, for example:

  • bay leaves
  • allspice
  • mustard seeds
  • thyme
  • oak leaf
  • cherry leaf
  • currant leaf
  • basil leaf
  • vine leaf
  • tarragon sprig
  • pinch of hot pepper
  • black pepper
  • a little sugar or honey
  • walnuts

Pickled cucumbers - less known recipes

Pickled cucumbers in Russian (dry)

Put the cucumbers into a foil bag, add all the spices inside, sprinkle with s alt, shake the bag so that all the ingredients mix well, and then place the closed bag in the refrigerator for 3-4 hours. After this time, we take the bag out of the refrigerator and leave it for about a day at room temperature. As it turns out, the taste of low-s alt cucumbers can also be achieved in this way, and in a much shorter time.

Pickled cucumbers in boiling water

The washed cucumbers and the additives are placed in stoneware or in jars. Pour boiling water and s alt all over it. After 4-5 days the cucumbers are ready to eat.

Pickled cucumbers - what to avoid?

Pickles are best eaten madeby yourself .vinegaris often added to the grocery store to speed up the fermentation process and prevent it from rotting. In order for low-s alt cucumbers to be successful, it is worth choosing only he althy pickles for pickling and pouring them entirely with water.

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Pickled cucumbers - nutritional properties

Small-s alt cucumbers, like pickled cucumbers, are valuableprobiotics . They owe their amazing nutritional properties to the process ofanaerobic fermentation , which takes place thanks to the presence of lactic acid bacteria.

Thanks to this process, low-s alt cucumbers have a beneficial effect on our he alth:

  • complement the bacterial flora of our intestines (mainly bacteria from the familyLactobacillusandBifidobacterium ),
  • improve digestion,
  • affect the body's immunity,
  • regulate blood pressure,
  • improve the functioning of the nervous system,
  • inhibit the action of free radicals,
  • are rich in B vitamins, vitamins E and K,
  • contain potassium, magnesium, copper and manganese,
  • are easy to digest and low in calories (100 g of cucumbers is only about 16 kcal).

Importantly, the fermentation process dissolves the substance contained in fresh cucumbers, which is responsible for the breakdown of vitamin C.

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