Low-salted cucumbers

Low-salted cucumbers are a traditional dish of Russian cuisine, which is usually cooked from these green vegetables using short-term salting. It is the short salinity period that is the main difference between this product and pickles. As a rule, a variety of spices are added to the brine for low-salted cucumbers to taste: bay leaf, garlic, cherry leaves, blackcurrants and horseradish, dill, cloves, dry mustard, salt and even sugar. Typically, low-salted cucumbers are stored in glass jars.

It is noteworthy that you can eat low-salted cucumbers without additional processing as a stand-alone product or as an ingredient in some dishes. For example, diced small cucumbers are often added to a variety of salads and snacks. In addition, low-salted cucumbers are considered a traditional Russian snack for vodka. The calorie content of low-salted cucumbers is about 1
1. 2 kcal per 100 grams.

Cucumbers of small identical sizes are considered ideal for the manufacture of low-salted ones - this is how the salting process occurs evenly. In addition, frequent black or white bumps (bumps) are confirmation that the cucumbers you choose are suitable for salting rather than making salads - this applies to smooth varieties. And high-quality low-salted cucumbers will be obtained from dense, unclean fruits with a thin skin, due to which they will pour through faster.

In general, there are several ways to prepare low-salted cucumbers. First of all, it is a brine method, which is divided into hot and cold. With the cold method, low-salted cucumbers are ready to eat after 2-4 days, while hot is considered faster - from 10 hours to two days.

The dry method of preparing low-salted cucumbers is also good in its own way and is also quite fast: prepared vegetables are put in dishes and poured with spices and salt - while the fruits independently secrete the necessary juice. 1-3 days and low-salted cucumbers are ready.

In addition, some hostesses prefer to cook low-salted cucumbers in their own juice. A feature of this method is the use of cucumber juice instead of brine or water. Such a pour is made on a mass of the same cucumbers that are not standard or overgrown. This brine can then be used as a base for brines.

In addition to dietary value, due to the low calorie content of low-salted cucumbers, not only vegetables themselves are useful, but also brine. This is a really healthy product that is rich in magnesium and potassium salts, so it is often used in folk medicine. As you know, it helps to get rid of leg cramps, congestion, cramps, with disorders of the gastrointestinal tract, as well as with hangovers.