Lightly salted cucumbers on white bread

Category: Cold meals and snacks
Lightly salted cucumbers on white bread

Ingredients

Fresh small cucumbers 2 Kg
Fresh white bread like French 200 g
Well or spring water 1.5 l
Salt 1.5 tbsp. l.

Cooking method

  • Wash the cucumbers, put them tightly in a jar. Put white bread on top. Pour with brine. If there is no well water, boil plain water and cool. Spices in the form of horseradish leaves. you can put currants, cherries, or you can not put them - in the original recipe there are no seasonings, except for salt.
  • After two days, the cucumbers are ready.

Note

The recipe is borrowed from a tear-off calendar.

Zhivchik
Mariv, I wonder what gives white bread?
MariV
White bread gives a taste - sourness and a special aroma. You can also try it with rye bread. This recipe is in my line.
Crochet
Quote: MariV

You can also try with rye bread
Here with rye for several years now I have been salted, but I have heard about white for the first time ...MariV, thank you very much, I will definitely try!
Feofania
Cool!
MariV
Quote: Krosh

Here with rye for several years now I have been salted, but I have heard about white for the first time ...MariV, thank you very much, I will definitely try!

To your health! I myself, when I read about this method of pickling cucumbers, was very surprised! Delicious!
Crochet
MariV
I forgot to ask right away ... We keep the cucumbers for two days at room temperature or in the refrigerator?
MariV
Quote: Krosh

MariV
I forgot to ask right away ... We keep the cucumbers for two days at room temperature or in the refrigerator?
Exclusively at room T! A good fermentation process should take place! I put the jar, closed with a plastic lid, on a rimmed tray, because the brine will flow out of the jar. Then, when fermentation is over, if they remain, then you can put them in the refrigerator.
barbariscka
MariV
I make lightly salted cucumbers with rye croutons. I put several slices of well-browned crackers on the bottom of the jar, put cucumbers, a few cloves of garlic, hot peppers, a "bunch" for pickling and fill with warm brine. After 2-3 days, the cucumbers are ready. I filter the brine, otherwise the cucumbers will be sour, I fill it again and I must definitely put it in the refrigerator. Then they are crispy, firm, very tasty and aromatic. Rye bread also promotes fermentation and gives aroma.
The recipe once came across in the "Hungarian Cookbook by Karoy Gundel", and since then I have just been salt salted cucumbers.
metel_007
Quote: barbariscka

MariV
I filter the brine, otherwise the cucumbers will be sour, I fill it again and I must definitely put it in the refrigerator. Then they are crispy, firm, very tasty and aromatic. Rye bread also promotes fermentation and gives aroma.
The recipe once came across in the "Hungarian Cookbook by Karoy Gundel", and since then I have just been salt salted cucumbers.
re-fill , and what to fill? Just water or brine?
Andreevna
metel_007
If you just pour water, why filter the brine?
barbariscka
Quote: metel_007

re-fill , and what to fill? Just water or brine?
I take out the cucumbers from the jar, filter the brine and fill it again with the same
brine, but without bread. The cucumbers have already passed the fermentation process and if you leave them with bread, they will be peroxidized.
MariV
I didn't put mine on white bread in the cold - they didn't sour. Or maybe they didn't have time - they ate it quickly. After fermentation, I put all the cucumbers into the cellar.
metel_007
Quote: Andreevna

metel_007
If you just pour water, why filter the brine?
Sorry, brake, I read it inattentively.I already saw that it was necessary to strain the brine. Thank you
barbariscka
Quote: MariV

I didn't put mine on white bread in the cold - they didn't sour. Or maybe they didn't have time - they ate it quickly. After fermentation, I put all the cucumbers into the cellar.
I don't have a cellar, so I have to go to the refrigerator. And white bread probably does not give such acid as rye.
MariV
I did it exactly the same way with ordinary store-bought brown bread. I didn't put it in the cold - it turned out very tasty, tastier than with white. Yes, they are more sour than regular lightly salted ones. But this is the highlight! For my taste ....

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