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Low-salted cucumbers

Low-salted cucumbers - quick and simple recipes for the home for every taste: reviews, cooking time, calories, super search, personal Recipe saverMid-summer is the time to treat yourself and loved ones to all kinds of peddling. Moreover, food in many cases is abundant at hand - especially for summer residents. Even a beginner can cook low-salted cucumbers. The main thing is to competently and creatively approach the task. Fruits are usually selected strong, small, with thin skin. First of all, you need to taste vegetables - so that there is no bitterness. One of the most popular varieties is Nezhinsky. To make cucumbers crisp, it is advisable to start cooking immediately after harvesting. If the vegetables have been torn off for a long time, soak them for 4-6 hours in cold water. It is important to know: salting will require fruits of the same size. This is necessary so that all vegetables used are sufficiently salted. When canning for the winter, this moment is not important - fruits of different sizes will have time to suck evenly. One of the most important components is water. It is optimal to use spring. On average, 10 liters of liquid is enough for 5 kg of vegetables. Tara also plays a big role in how delicious the result of your labors will be. The most suitable option is ceramic, glass, enameled dishes. There are a lot of recipes for low-salted cucumbers - it remains to choose the one that each family member will like.