In one of my previous posts I told you about different ways to get crispy lightly salted cucumbers which you can eat as an appetizer or with different dishes.
I described my favourite recipe with garlic and pepper to get them spicy, and now - a new recipe with different taste, for those who do not like garlic but do not mind mint flavor.
In this recipe I use red currants which are added to keep the cucumbers crisp. For that effect some people also add oak bark (not for me! Red currents look and taste much better and easier to find, I think).
INGREDIENTS
Small cucumbers - about 1 kg
Red currant - 20 - 30 branches
Mint - some leaves to taste
Black currant and cherry leaves - to taste
Salt - 2 talble spoons
Water - about 1 liter
STEPS to prepare:
Step 1:
Rinse and dry cucumbers and cut them from both sides. I remind you that they must be small, hard, thin-skinned and young cucumbers "with pimples."
Step 2: rinse all red currants and mint and cherry leaves.
Step 3:
Wash the container properly. If you use a glass jar, you may sterlize it. Put the currents and half of all the leaves on the bottom of the container.
Step 4:
Put the cucumbers into the container on the top of the currants and leaves.
Step 5:
Put the rest of the black currents, meant and cherry leaves into a pan, add water and salt, and boil them for 2-3 minutes.
Step 6:
Take the pan out of the stove. Let the water get a bit cooler and pour everything into the container with cucumbers.
Then I put a plate and something heavy on the top and leave the container at the room temperature. As you can see, I use a jar with wate, but you can put a thoroughly washed stone
3-4 hours later the cucumbers are ready to eat.
ENJOY YOUR MEAL!
Later I will make a post about some dishes which go well with lightly salted cucumbers.
Have a nice time, everybody!