I madly love marinated cucumbers. You know, when you open the jar and the slightly sharp flavor of the marinade pleasantly reduces cheekbones. A couple of years ago I had, you can say, dependence on them. Most of all I liked gherkins – small crispy cucumbers, which you could eat in different dishes.
But the problem was always the same – it was difficult to find properly crispy cucumbers of my favorite taste. So for a while I stopped buying them. I stopped until I realized that everything can be cooked myself.
This recipe can be called basic; below I will make an explanation. Cucumbers on it will crunch, have a wonderful spicy flavor and taste, and opening the lid will break out the very scent of marinade, which reduces cheekbones.
If you think that you do not really like them, think about how they can be applied. If you cut it thin rings and store it in a jar, then you always have a hamburger and sandwich filling for your hand, juiciness and sharpness of cucumbers will only improve the taste of the snack. If you cut it larger cubes – it will be convenient to add them to the salad to fresh tomatoes, while making a dressing of olive oil and a couple of spoons of marinade – uh, an invigorating salad in the summer – chic! Of course, you can eat cucumbers just from a can, serve with garnishes like potatoes, but a lot more.
From the options: no one forbids you to vary the number of cucumbers and onions in the composition, you can add radish, peppers, carrots. Just remember the rule – cut soft vegetables bigger pieces, hard – smaller ones. From the spices – I took the grain of mustard and turmeric. Add garlic, peas of hot pepper, fennel seeds and bay leaf. Here, as in the saying...