Iranian salad cucumber is a salty meal. To prepare salty cucumbers, put cucumbers in a clear time frame in salt water and vinegar or similar solutions such as acid lactic acid.
Like other tropical plants, the cucumber also has a low calorie content. The cucumber has enough vitamin K. A cucumber contains 12 to 16 micrograms and approximately 15% to 20% of the body’s vitamin C needed per day on average. Vitamin K is a group of similar, fat-soluble vitamins that the human body has for the modification of certain proteins that coagulate It is blood and also requires bone and other tissues. Also, the cucumber contains three kilocalories of energy derived from carbohydrates found in cucumbers. However, cucumber contains a lot of sodium. Each vinegar contains between 350 and 500 milligrams of sodium, while the maximum daily sodium requirement of one person is 2,400 milligrams.
How to prepare
The ingredients for the traditional Persian pickles are cucumber, salt, water, garlic and tarragon. The amount of salt to water varies from 10 to 20 percent. The vinegar is usually added to increase the longevity of cucumber. Spicy red or green peppers and other fragrant herbs like dill, sweet pepper and coriander may be added to salty cucumber.
Boil the water (for sterilization) and dissolve salt and vinegar. Rinse and clean cucumbers and garlic and vegetables and add a mixture of water and salt and vinegar. Then packaged and after 15 to 20 days the pickles are ready to be used. In factories, instead of boiling water, the final mixture is sterilized during packaging.
Traditional or fermented method
This method, in contrast to the industrial method, has a simpler and more flavor process, and its problem is mildew and preparation is late (about 40 days). In this method, no boiling water is used, and iodine salt with a percentage of 7 to 12% is used in water. You should wash the cucumbers and pierce it with a sharp tool like a needle or a nose to prevent it from licking. Add cucumbers and water in a bowl of tin or pit, tart and garlic and fragrant vegetables, tarragon, savory, basil. The door is closed or soldered and placed in a cool place away from the sun. Due to the absorption of the solution by the cucumber after a week, add some salt water to the container and close it again until it was picked up by the pickled cucumber. In this method, the essence of lemon (citric acid) is the essence of citrus (citric acid) and white alum are used as a preservative.
Click here to add your own text