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Lightly Salted Cucumbers in Mineral Water
Instructions
Get the ingredients ready. Peel the three garlic cloves, rinse and dry the dill, and choose medium or highly carbonated mineral water.
Trim the stems off the dill. Put half of it into a suitable container.
Place the cucumbers on top of the dill, first trimming off their ends. Trimming the ends speeds up the salting and removes any possible bitterness.
Slice the garlic into thin rounds – this way it releases its aroma without spreading right through the whole mixture.
Add the garlic rounds to the vegetables.
Lay the second half of the dill on top – that way the fragrant greens are both above and below.
Mix 1 litre of mineral water with 2 tbsp of salt. The bubbles help the salt dissolve evenly and "speed up" the salting.
Pour the salted mineral water into the container so that it covers the contents.
Cover with a lid and put it in the refrigerator for a day.
After a day, the lightly salted cucumbers in mineral water are ready.Bon appetit!
Tips
- 1
MINERAL WATER should be medium or highly carbonated. Lightly carbonated water gives the same flavour as plain water. The bubbles are the "secret" to the crunch.
- 2
TRIM the ends of the cucumbers – they often hold bitterness that can "come through" in the finished product.
- 3
SLICE the garlic into rounds rather than crushing it – it will give aroma without "spreading" through the whole brine, and the cucumbers will have a clean taste.
- 4
A DAY in the refrigerator is the optimal time. Less than that – the cucumbers will be salted only on the surface. More – they will be over-salted. A similar principle works for other lightly salted vegetables.
Video
FAQ
Which mineral water should I choose? +
The best choice is naturally carbonated mineral water (Borjomi, Essentuki, Narzan, Polyana Kvasova). The salt of the natural minerals complements the pickling salt. Artificially carbonated table water will also do – the main thing is the bubbles. Avoid: very "salty" medicinal mineral waters (the taste will be sharp) and highly mineralised waters with a sulphur tang. The ideal is Borjomi or Essentuki No. 17 – a classic for this kind of recipe. Ordinary sparkling water (such as Svyatoy Istochnik) is budget-friendly and good enough for a fine result.
Why do the cucumbers turn out crunchy specifically in mineral water? +
The bubbles of carbon dioxide create "micro-punctures" in the structure of the cucumber, through which the salt penetrates inside evenly and quickly. In plain water the salt "reaches" the cucumber more slowly and unevenly. The mineral salts in the water also help keep the vegetable firm. On top of that, chilling in the refrigerator encourages a crunchy texture. You can enhance the effect: add 1 tbsp of vodka to the brine – the alcohol also promotes the crunch (it evaporates by the time of serving).
How long do the finished cucumbers keep? +
In the refrigerator in the brine – 3–4 days. Over time they become over-salted (this is normal – lightly salted ones turn into "salty" ones). To slow the process down, take the cucumbers out of the brine after a day of salting and keep them in a separate container without liquid. At room temperature – 12 hours at most, after which they may "go off". They cannot be frozen – they lose their crunch and flavour. Make small batches – fresh ones are always tastier.
Can I use other spices? +
Yes, the traditional options. Horseradish leaves (1–2) add crunch and a "classic" aroma. Blackcurrant leaves (3–4) give a fruity note. Dill umbrellas (with seeds) boost the dill aroma. Black peppercorns (5–7) add spice. A red chilli pod (1 small one) gives a piquant heat. But the classic version with mineral water is just dill and garlic: the pure flavour of cucumbers, without "overloading" them with spices. For your first time, stick to the basic ingredients, then experiment.
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