What kind of can of small-salt cucumbers I would safely take to a desert island

Prepare. pickles in an hour - victory in the field of summer vacation. Indeed, when there is no time for cooking, it is better to do all the dishes quickly. Rest is the main part of the pastime. But you have to eat. We try to combine the pleasant with the useful.



The list of products is not very large, and it is possible to get it even in the most remote village from civilization. Since such cucumbers are best consumed in nature, the availability of ingredients plays a very important role. Here we go.

Small-salted cucumbers per hour Ingredients

• 12 horseradish leaves
• 12 currant leaves
• 2kg smaller cucumbers
• 2 l of water
• dillbundle
• 3 goal. Garlic
• 1 tbsp mustard
• 1 tbsp sugar
• 3 tbsp salt
• chili

Preparation

1. For this recipe, you need to get a suitable container. Shop bucket for pickling products is ideal. Take half the horseradish leaves, currants and dill twigs. Now gently put it all down to the bottom of the bucket. This will be a pillow on which we will then put cucumbers.
   
   
   
2. Clean the garlic and the resulting cloves flattened by the flat side of the knife blade. So the plant will give all its taste and aroma. Half the cloves pour on a pillow of leaves and twigs.
   
   
   
3. Make the brine. To do this, solve salt, sugar and a spoonful of mustard in water. Mix everything up and wait a while. Nothing to heat, boil and sterilize. We cook in nature. Put the cucumbers in a bucket. It is better to do this carefully, so that more vegetables fit in. Pour the brine.
   
   
   
4. Now it's the second half of the pillow. You just need to add more garlic, dill and horseradish and currants leaves. For spicy taste, we recommend adding chili pepper. You do not need to cut it so as not to overdo it with sharpness. But he'll give up his taste. Cover the lid and send the cucumbers in the sun. They will be ready in an hour, but they can insist longer, up to the whole day. The snack is ready!
   
   
   

Some to speed up the process advise also to grind cucumbers before cooking. So that the skin bursts and is quickly soaked in the aromas and taste of brine. On the one hand, you can do that too. But then you lose the crunch of the finished pickles. But many cooks for the crunch and appreciate this dish.



If you do not want to take risks, and try a couple of cucumbers are still hunting, we suggest making our recipe in smaller proportions, and insist on them in a plastic bag with a latch. Don't forget to put them in the sun. The taste changes dramatically. We wish more new, interesting dishes and that the products always remain fresh and high-quality.

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Have a good time!