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Crispy lightly salted cucumbers of dry salting
Instructions
First, I prepare the cucumbers. I rinse the vegetables under cold water and cut off the ends on both sides – the juice comes out faster through them. I cut them into small sticks 4–5 cm long or into large wedges. Small pieces salt faster, large ones stay crisp longer.
I place the chopped cucumbers in a plastic container, a large thick zip-lock bag, or an airtight vessel for salting. I add the allspice peppercorns. If you like, add a clove bud – it gives a bright spicy note, but not everyone enjoys it.
I add the finely chopped garlic. I always cut the garlic with a knife rather than crushing it in a press – that way it releases its aroma gradually and does not make the cucumbers sharp. Pressed garlic would make the snack too pungent within a couple of hours.
I add the shredded chili or jalapeño. I vary the heat to taste – a quarter is enough for a pleasant aftertaste, without a fire-in-the-mouth effect. Remove the seeds if you prefer a milder flavour.
I add the sea salt and dried rosemary. A mix of two salts – sea and table – gives a more interesting flavour. Sea salt contains minerals and works more gently, while table salt salts faster.
I finely chop the dill, or use dill frozen from the summer stock. I add the greens to the cucumbers. Mint or sage leaves also work for an unusual aroma – about 5–6 leaves.
I mix the cucumbers and add a teaspoon of table salt. Two salts are enough for a kilogram of cucumbers – no more is needed, otherwise the snack will turn salty rather than lightly salted.
I seal the container tightly and shake the cucumbers well for 30 seconds, so that the salt and spices reach every piece. I put it in the refrigerator for at least 5 hours, ideally overnight. During this time juice will appear in the bag – this is normal, and the cucumbers salt in it.
When the time is up, you can taste the lightly salted cucumbers. If needed, I add a little salt or hot pepper. If they are still not salty enough, I leave them in the refrigerator for another couple of hours.
I lift the cold snack into small bowls with a slotted spoon – without the excess juice. I serve immediately, ideally chilled.
Tips
- 1
Use only fresh, firm cucumbers with thin skin – limp or wilted ones will never turn out crisp, however hard you try.
- 2
The longer the cucumbers stay in the salt, the saltier they become – after 24 hours they are no longer lightly salted but almost fully salted. Keep this in mind.
- 3
Shake the container 2–3 times during salting – this distributes the salt evenly, so there are no "salty" and "bland" pieces. I make lightly salted tomatoes on a similar principle.
- 4
Store the finished cucumbers in the refrigerator for up to 5 days in an airtight container – any longer and they lose their crunch and become too salty.
FAQ
Why do the cucumbers turn out soft rather than crisp? +
The main reason is using overripe, wilted or overly large cucumbers with coarse skin and large seeds. Choose fresh, firm, medium-sized cucumbers of 8–12 cm with thin, bumpy skin – such cucumbers are guaranteed to be crisp. Do not over-salt: excess salt draws out too much moisture and the cucumbers become limp. Stick to the proportion: 2 tsp of salt per 1 kg of cucumbers is the maximum.
Can I salt the cucumbers whole, without cutting them? +
Yes, but the salting time will increase to 12–24 hours depending on the size. For whole cucumbers, make a few punctures with a fork or cuts with a sharp knife – this lets the salt and spices penetrate faster. Gherkins (small cucumbers up to 6 cm) can be salted whole overnight – they soak through nicely. Large whole cucumbers need up to 2 days in the refrigerator, which is not always convenient. Cutting them is the fastest and most reliable method.
What is best to serve lightly salted cucumbers with? +
They go wonderfully with fried or baked meat, fish, mashed potatoes, boiled potatoes, barbecue and boiled eggs. They are an ideal snack with strong drinks – vodka, moonshine and homemade infusions. You can use them in salads instead of pickled cucumbers – they give a fresher, more delicate taste. On sandwiches with dark bread and lard they are a classic of Russian cuisine. They are also delicious with aspic and jellied meat.
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