Pickled cucumbers for sandwiches and burgers. Culinary blog

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Cucumber in sandwich and burger is the second most important ingredient after cutlets. After all, he is responsible for ensuring that the taste is fresh and vinegar-sharp. In general, if you are committed to burger-sandwich values ​​just as we are committed to them, then join: we begin to prepare cucumber slices for later use in all kinds of butters.

Cucumber slices do not even have to be rolled up if you are ready to store them in the refrigerator and do not dream of eating them until next summer. If, nevertheless, the idea of ​​preserving them attracts you for a long time, then you will have to subject seaming to heat treatment. So, in any case, we will need:

Pickled Cucumber Slices

  1. 6 glasses of warm water
  2. 1/4 cup coarse salt
  3. 1.4 kg of cucumbers
  4. 2 cups white wine vinegar
  5. 4 heads of garlic
  6. 2 tablespoons of coriander
  7. 0.5 teaspoon fennel
  8. 3 large dill umbrellas

Dissolve the salt in water, add coriander, fennel and dill umbrellas. Set aside, let it brew.
Peel the cucumber. Cut off the tips. Take a good sharp-edged peeler and cut the cucumbers into thin slices. They should be about 1 mm thick, like this:

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Put the slices in a bowl and fill them with brine. Press the cucumbers with a plate, they should not swim in the brine, be pressed to the bottom of the bowl. From above, cover the entire structure with a towel and leave it in this form for a day.
It is not necessary to keep cucumbers in the refrigerator during this time, you can leave them at room temperature.
The next day, you need to do the layout of cucumbers in banks. If you decide to seriously preserve everything, then you will need to pour clean cans over steam (for sterilization) and fill them with cucumbers, adding garlic (you must first knead it with a fork or chop it).
Now add vinegar to the brine, all 2 cups, heat the mixture and bring to a boil. Pour the jars to the top with hot brine. For long-term rolling, place the jar in a water bath for 30 minutes.

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