Vegetables such as cucumbers belong to the category of perishables. The reason for this is the large amount of water in their composition..
For this reason, most housewives try to preserve the cucumber harvest using methods such as marinating and pickling..
But, according to the expert of the online publication ‘BelNovosti’, chef Yulia Arkhipova, there is another way that will allow you to keep the greens crispy for six months.
Our ancestors used it, but now, unfortunately, few people remember this method.
Let’s correct this unfortunate omission, especially since it doesn’t take much to keep cucumbers crispy – just salt and nettles.
So, you should start with the vegetables – wash the cucumbers, let them dry and cut off the ends. The nettles need to be washed thoroughly and finely chopped.
After everything is ready, take a large enamel pan (you can replace it with a barrel), pour salt on the bottom of the container and put the cucumbers in. They also need to be sprinkled with salt, and then put the nettles in.
Continue alternating layers until you fill the container with vegetables. The nettles should be on top.
Then cover the preparation with gauze, apply oppression and place it in a cool place. After three days, drain the brine and replace it with a new one, consisting of water and a small amount of salt.
