Lightly salted cucumbers from Kara Gundel

[addition]

Lightly salted cucumbers from Kara Gundel

Category: Cold meals and snacks

Kitchen: Hungarian

Ingredients
Fresh cucumbers	1kg500g
Water	1,5L
Coarse salt	3st. l
Dill (preferably flowering)	1 umbrella
Horseradish leaves	1-2
Currant or cherry leaves	1 branch
Red capsicum	optional
Black peppercorns	some
Garlic	2 cloves
Rye croutons	2-3 slices

Cooking method

• Who doesn't love lightly salted cucumbers?
• In general, there is nothing to make them, the recipe is simple, but, unfortunately, they do not always turn out crispy. At one time I came across a curious book - by Kara Gundel "Small Hungarian Cookbook". I found many interesting recipes there and one of them is lightly salted cucumbers. No matter how much I did cucumbers according to this recipe, they always come out with a crunch.
• And the secret is simple:
• just a slice of rye bread.
• For a 3 kg jar - 1.5 kg of cucumbers and the same amount of water, 3 tbsp. l coarse salt (at the rate of 2 tablespoons of salt per 1 liter of water). Boil the brine. Prepare cucumbers. If I want to quickly, I cut off both sides. But now it's hot, the cucumbers are ready in 2 days.
• Brown 100g sliced ​​black rye bread. I use rye rusks. Place them on the bottom of the can.
• And of course, a "bouquet" is obligatory, where without it, although in the original they put only dill greens, a slice of mashed garlic, a couple of bay leaves, black peppercorns.
• The bouquet consists of a sprig of black currant or cherry, horseradish leaves, a dill umbrella, a few garlic sprigs. It seems to me that such a bouquet greatly improves the taste of cucumbers. Be sure to have a few cloves of garlic and red chilli.
• That's probably all. Put in a jar, cover with warm brine and leave for a couple of days.
• As soon as the color of the cucumbers begins to change, the brine must be filtered, the swollen croutons must be removed, the cucumbers must be refilled and refrigerated.
• 
• Yellowish-green, slightly crunchy, glassy inside, but not soft cucumbers turn out to be incredibly tasty, and the brine, which is also an excellent soft drink in hot weather, is no worse than kvass.
• It is advisable to serve them with pieces of ice, in their own brine, garnished with a sprig of dill. Especially good with fried meat.
• Well, for those who have a headache after a plentiful feast over summer kebabs, this brine is just salvation in the morning.
• So here it was not without bread either ...
• And further addition: The author of the recipe recommends plump cucumbers, pricked and cut off the ends. I always choose small cucumbers, but see for yourself.

The dish is designed for

1 three-liter can

Note

This year the heat has already come and they say that the cucumbers will soon leave, so whoever did not have time to enjoy lightly salted cucumbers, try to cook according to this recipe. We like them very much.
Cook and eat to your health!
Well, as I understood from the comments, cucumbers are already moving away somewhere, but somewhere they have just started, our country is big, so we will have time to try.

What a snack for young potatoes. Vasya, I have never made cucumbers with rye bread (only cabbage and pickled apples) - I bookmark it until the weekend!

[Basilisk,]

Basilisk, thanks for this recipe - I will definitely try it!
My cucumbers are just gaining strength. They will grow up, I will definitely try. Thank you!

[Leska]

Leska Do Marisha, this recipe has never let me down. I just finished with a young potato today, I don't want anything else in such heat. But I didn't make cabbage with rye bread, so I should try it too ...
MariS Marina, that's fine, there will be young cucumbers, delicious ...

What an interesting recipe! I, too, have never done it with rye bread (and I have never eaten). They were very interested, you must definitely try to make it. Thank you barbariscka for a wonderful recipe!

[barbariscka]

barbariscka, thanks for such a recipe for salted cucumbers! Very interesting!
And even though I have an ambush with cucumbers this year, I'll have to buy!
Until then, bookmark!

Ha-ha-ha about the fact that "cucumbers will soon leave." Some will leave, and some have not grown yet. So you need to wait another month to enjoy. Bookmark for now.

What a good review! We don't do that now, but my grandmother, I remember, always used to pickle cucumbers like that, I was always surprised when I was little: why does grandmother put black bread in cucumbers? Now I have read your recipe and immediately a picture emerged in my memory of how grandmother lays cucumbers for pickling - she had a large enamel pan for this, and the crust of the bread must be dark. Oh, and delicious cucumbers always turned out!
Who would have thought that after living for so many years I would finally understand why bread crusts were used for salting.

Is the brine hot, should you immediately pour boiling water over it or cool it down?

[mylik.sv]

mylik.svLena, I'm glad that the recipe is interesting. Try it, maybe it will stay with you for a long time.
nilaNelya, this is just to eat right away, so you can buy it.
Asya KlyachinaSo everything is still ahead. It was the girls who wrote to me from Ukraine that their cucumbers were already leaving, I did not even think that in some places they had just started ...
Melanyushka Oh, how nice that my grandmother made such cucumbers. So the recipe is folk.
Mom Tanya The recipe is written in warm salted water, so I added. I usually boil and wait for it to cool down, but not completely, so that it would be nice to my finger.

Girls I forgot to write that the author for some reason recommends thick cucumbers, cuts and pricks the ends (well, this is to quickly prepare them).

[barbariscka]

barbariscka interesting recipe. This is the first time I hear about adding bread when salting. Although there are no cucumbers of my own, I will buy them on the market and will definitely try. I have no doubt that it is very tasty

[Tata]

Tata I don't have my own cucumbers either, so I buy from the market. But they should not be done in large quantities. because it must be kept in the cold. Try it for your health!

[Vasilisa]

Vasilisa, thanks for such an interesting recipe! I have never heard of rye bread before. I am adopting it, thanks for the science.

To Marina's health!

[Vasilisa]

Vasilisa... thanks for the recipe. : rose: Only made with dry mustard 1kg. I'll try this recipe in a couple of days.
I always cut butt and prick.

Tanya, you just can compare ... Probably you need to cut off the butts, I did this before, but this time I was lazy ...

[Mom Tanya]

Mom Tanya The recipe is written in warm salted water, so I added. I usually boil and wait for it to cool down, but not completely, so that it would be nice to my finger.

Thank you!!! Now it is clear!!! Otherwise I would have shuffled with boiling water !!!

[Melanyushka]

Vasilisa, thanks for the recipe! I like lightly salted cucumbers very much. I've never tried it with bread, it's interesting. Probably to ferment faster. Melanyushka, I wonder where your grandmother is from? Not from Suzdal?

I always cut butt and prick.

Len, why are you doing them so?

Thanks for the recipe, there were no rye crackers, I put 2 tablespoons of rye flour on the bottle, the brine suffered - it became cloudy, but the cucumbers. Already in the fridge

shl. salt is okay tasty.

And today I put the cucumbers from Kara Gundel!
I threw the bread, which lying around was in the house! Baked according to a recipe from the forum Wheat-rye with mustard and oatmeal, but it did not go with us. I decided to throw in cucumbers, I'll see it in a couple of days

[Melanyushka]

Melanyushka, I wonder where your grandmother is from? Not from Suzdal?

No, my grandmother has lived here in the Urals all her life. I cut off the crusts fried from the hump of baked bread and put them in a bag, and then I salted the cucumbers, and the same crusts went into the kvass.And what kind of kvass it turned out! ... But for some reason, my mother did not do that, salted cucumbers were made in a quick way, and for the winter they were rolled up in jars with spices, sprigs of dill, cherries, currants, horseradish ... Grandma was illiterate, all her life was just a farm, a vegetable garden, a house. .., but how we, all the grandchildren, loved to visit her, words cannot convey this atmosphere, but how she cooked everything deliciously, but in the oven!

[UPP]

I've never tried it with bread, it's interesting. Probably to ferment faster.

I think that not only for this, the taste is better and, oddly enough, they always came out like this with a crunch.

Len, why are you doing them so?

Probably, so that the cucumbers are slim ...
UPP To your health! But the brine is also delicious, like kvass you can drink, only a little salty.
nila Hope it works ...
Melanyushka What warm good memories of my grandmother ... My grandmother also made kvass from rye crusts. And their life was not easy, but how much kindness, cordiality.

[Basilisk]

Basilisk, and be sure to add crackers? I only have Ukrainian bread (composition: 2nd grade and rye) and still fresh. Should I dry it in the oven or in a frying pan? And how much is 2-3 slices?
I have such slices - I cut a round loaf of bread (1 kg) in half and cut a half into slices. Or hang it down to make 100g?

Tanya, this is definitely not necessary here. I put it on the eye and dry it better, you can also in a frying pan without fat or in a toaster.
Ukrainian - okay, take a cut-off half and it will be enough for a 3 liter jar.

Ukrainian - okay, take a cut-off half and it will be enough for a 3 liter jar.

Half is how?
I have, approximately, these pieces:

Here's one piece and take it. Well, mathematical precision is not needed here ... It's not more than 100g, is it? You have beautiful Ukrainian.

[barbariscka]

barbariscka, a miracle happened!
For the first time, I have succeeded in lightly salted cucumbers - delicious, crispy, moderately salty.
At dinner, with potatoes, they ate half the volume of a 3-liter jar at once! Everyone is satisfied and happy.
Thanks for the great recipe!

To Natasha's health! Salt and eat, I'm very glad that you liked it

barbariscka, Vasilisa, thank you very much for the recipe! Today they took a sample - incredible yummy !! Fragrant, crispy, as you promised! We liked it very much! Try to cook, girls, you will definitely not regret it!

[Agata]

moderately salty.

Agata, if possible, from this place in more detail. How do you like salt?
Otherwise, I didn't immediately look at the amount of salt in the recipe. The very same always put on 3 liters. jar 1.5 tbsp. l salt. And it turns out just a little salted. And here is 3 tbsp. l.
Something I'm not sure ...

Zhivchik, Personally, I picked up a tablespoon with a ma-a-scarlet pea, it was the very thing for us! You can do without peas at all, it will be softer.
Sorry to fit in ..

[mylik.sv,]

mylik.sv, Thank you! I also expected an answer from you, but I forgot to contact you.

Zhivchik

You know, I salted a five liter bucket! I was worried that I was "carried away" with the quantity, but today I realized, normal size, we can handle it!
And I calculated the pickle, as barbariscka taught: for 1 liter of water - 2 tbsp. l.

[mylik.sv]

mylik.sv To your health! I am glad that the cucumbers were to your taste.
Zhivchik I salt cucumbers all the time at the rate of 2 tbsp. l per 1 liter of liquid. If you put less, they will not be crispy.
Lightly salted doesn't mean little salt

[Zhivchik]

Zhivchik, dear, the salt is just right. I don't like everything too much ... or a little more ...
In this recipe, the proportions are correct.
Yes, and I had bread, like in your photo - Ukrainian, 1 slice.
Thank you again barbarisckand jotting down the recipe in my magical home notebook.

I salt cucumbers all the time at the rate of 2 tbsp. l per 1 liter of liquid. If you put less, they will not be crispy.
Lightly salted doesn't mean little salt

Nothing like this. I have never had non-crispy cucumbers.
If you put less salt, then the only thing is that it will take longer to "salty".
I once made salted cucumbers and we didn't eat them for some reason (we ate fresh tomatoes) and they stood in the refrigerator until December. And the cucumbers were excellent for salt and naturally crispy.

And in this recipe I was intrigued by the crust of bread.

salt just right. I don't like everything too much ... or a little more ...

Wonderful, thank you!

Today we also tried cucumbers ... they are salty for our taste!
I will do that. but I will reduce the salt. Moreover, I've heard it for a long time, even white can be added. but I did not dare ...

[Nelya]

Today we also tried cucumbers ... they are salty for our taste!

Well ... that's what I was afraid of. Okay, I'll wait for mine, and then I'll say something.
Nelya, how many cucumbers did you have in the warmth (not in the refrigerator)?

[nila]

nilaNelya, I had to pour salt without a slide. But if you felt salty, you can always reduce ...
With white bread, cucumbers will not be so fragrant, in this recipe it is rye that gives the taste. But this is already a matter of taste. There are many good recipes, you can always find a more suitable one for yourself.

[Tanya]

Tanya, and why are we suddenly on you crossed over?
I looked at my post ... I poured 30, but I had 2 kg of cucumbers and I put them in a saucepan. I made the pickle according to the recipe, but it was not enough, I just added it with water. Maybe I didn’t measure the salt with a measuring spoon, but just a dining room)) maybe a hill was formed ... but I repeat, there were more cucumbers!
I put it in a bottle yesterday and put it in the refrigerator. That means they were warm for 2 days. But I tried them before, they were salty.

[Vasilisa]

Vasilisa, I understood correctly, we filter the brine and fill it with it?

[Tanya]

Moreover, I've heard it for a long time, even white can be added. but I did not dare ...

No, no white bread. What's the point with him? Here the whole trick is in rye bread. It turns out a ready-made brine to taste, like half-leaven. I make excellent kvass from rye bread.

Tanya, and why are we suddenly on you crossed over?

Nelya, I have ... so to speak, a professional habit.
I also measured salt with a regular tablespoon (and they are different) under the knife.
OK. Then let my can still be on the table.

Vasilisa, I understood correctly, we filter the brine and fill it with it?

Nelya, of course, with this pickle.

I watched a program on TV that year - I don't remember!
So there the topic was about white bread. And what I remembered is that dried white bread should not be thrown away; it is good to add it to cucumbers and as a top dressing for peonies. Soak the bread and bury it in a rovchik in a circle for abundant flowering! But that's another topic
And yesterday it came to me through mailings Lightly salted cucumbers with white bread... But this is already another recipe.
And she didn't take a spoonful of salt under the knife, she just shook it off ... can that's why?

[nila]

nilaNelya filter the brine and fill it with it. But I also washed the cucumbers to wash off the bread crumbs. And the rhinestone in the refrigerator, otherwise they will quickly peroxide and will no longer be salted.
For good reason, it would be necessary to weigh the salt, but somehow they got used to salt cucumbers, measuring the salt with spoons, glasses and matchboxes. Next time I'll weigh it. I usually take it not under the knife either, but not with a slide.

[Vasilisa]

I am interested in the recipe, I bookmark it. I love these cucumbers in the pickle in winter. I think if this brine is then boiled. pour cucumbers and roll up. Will the banks survive, won't they explode?
Vasilisa, have you tried to save these cucumbers in winter?

[barbariscka]

barbariscka,! I did just that ... put it in a bottle, then rinsed it with tap water and filled it with strained brine! and then she doubted, looked at the recipe, as if it was right!

[francevna]

francevnaI didn't roll it for the winter according to this recipe. We must try, they roll up ordinary pickled cucumbers ... But here the bread was still fermenting and I don't know how this will affect ...
nila Correct the salt to your liking and you will be happy ...