Vegetables such as cucumbers are classified as perishable. 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 pickling and salting.
But, according to the expert of the online publication BelNovosti, chef Yulia Arkhipova, there is another way that will allow you to keep the cucumbers 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 vegetables - wash the cucumbers, let them dry and cut off the ends. Nettles need to be washed thoroughly and finely chopped.
Once everything is ready, take a large enamel saucepan (can be replaced 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 the container is filled with vegetables. The nettles should be on top.
Then cover the workpiece with gauze, apply pressure 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.
Expert: Julia Arkhipova
