How chefs prepare cucumbers for pickling

1

Pickles come in many forms. There are so many recipes that it's hard to choose the best or tastiest one. Fish, lean, meat, mushroom, with meatballs, with cereals — each pickle is special in its own way. One component unites all recipes — sour, salty or pickled cucumbers, if there are no others. Choose any to your taste. The main thing is that they are dense and crispy.

The cucumber question

For the pickle to turn out really tasty, the cucumbers must be properly prepared. It is best, of course, to choose salted or barrel-aged ones. They have the most pronounced taste for the dish.

Remove the peel from the fruits and cut into cubes. Heat a frying pan, pour in odorless vegetable oil. Carefully fry the cucumbers. Add a piece of butter (0.5 tbsp.). Also fry for a few minutes so that the butter melts and gives flavor to the sour vegetables. At the last stage, add the brine, reduce the heat to a minimum and cook the dressing for 10 minutes.

There is no need to boil such a cucumber dressing in a pickle. Only then add it when the soup is almost ready. The pickle will turn out to be professionally prepared. Delicious!