By the end of the season in the garden, almost every housewife has a lot of large “greens”. They are just as tasty and juicy as young pickles, but their large size makes it impossible to pack them tightly in a jar. Most often, salads are made from them for the winter or disposed of, since a large number of them are difficult to process.
In this case, a quick and easy way to ferment fruits can come to your aid. They are no less tasty and appetizing than young cucumbers. They can be used to create vinaigrettes, salads, and also served as an appetizer. They can be stored for 20-30 days in a cold place. They can be used in a day, when they are only slightly saturated with the taste and aroma of spices, and also left indoors for 3 days. So you get classic pickled fruits. For salting, you can use a bowl or bowl of any size suitable for you, the main thing is that it should be with a lid.
Ingredients:
- Dried garlic – 1 tsp
- Cucumbers – 1000 g.
- Salt – 1.5 tbsp. l.
- Water – 1000 ml.
- Garlic – 3-4 cloves.
How to cook:
1. We wash large cucumbers under running water. If the fruits were plucked some time ago, put them in a bowl of cold water and wait 2-3 hours. During this period, they will be saturated with moisture and become dense and crispy. We cut off the “butts” so that the pickles can more easily absorb the brine, put them in a bowl.
2. Add pre-peeled garlic cloves to the bowl.
3. Sprinkle with dried dill.
4. We combine boiling liquid and the recommended salt rate in a container. Mix the ingredients until the infusion becomes homogeneous.
5. Pour cucumbers with hot mass, cover with a lid (not tightly). We are waiting for 24-72 hours.
We enjoy mouth-watering pickled fruits at any time. We store a savory snack in a cold place.
Enjoy your meal!