ALMOST PICKLED SOUR CUCUMBERS

Almost Pickled Sour cucumbers

I leave them , here a recipe, which a subscriber I order myself and which seemed to me that my other subscribers might like, that's why it was sent such a who I received it!!!

Sure that we all will enjoy her, and is something more, for our Cold Buffet.

Darling Ale, I love your suggestions that are so much practicality, and of step I send you so that you it consider a recipe for the preparation of a saucer for the buffet froid that pleases to the majority, in accordance with my experience: sour cucumbers quasi pickled, but that can be consumed immediately of prepared,

the recipe goes:

I use from 5 to 6 cucumbers of good size, choosing lengths but of medium circumference, there are ideal some that here we call "Chinese", approximately one kilogram, I wash them with water and detergent, cut them in tracks of + or - one centimeter, and place them in a wringer, meanwhile I set to warm a pan with little more than half of water with two soup spoonfuls of thick salt, and at the same time in another pan I set to warm water for his later use; once the boiling of the water breaks with salt, the cucumber tracks interfere and it is waited until it breaks again the boiling, a pair of minutes not more, and the cucumbers slip in, rejecting the water with salt, in the same pan there gets overturned half a liter of vinegar of alcohol and is completed by the warm water of the second pan, when it breaks the boiling the drained cucumbers interfere and it is left nuvamente until it breaks the boiling and almost immediately they slip but this time resevando the water with vinegar in a receptacle; previously there is prepared a bottle or a taper that could contain the cucumbers quantity, I place 3 cloves of garlic bare to him and withdrawn the internal sprout, also I put him provenzal dehydrated and prepare for pizzas that it is a miscellany of several spices and finally a fistful of black pepper in grains; the drained cucumbers are placed and they are covered with the water with reserved vinegar, allowing to cool, if it is possible until the following day, I personalmento set it in the ice-cream maker and......... to taste, in esaladas, with fish and in sandwiches, there are a delight. Very well, I hope that you should like the recipe and that it could be useful to you. I order you the affectionate everlasting greeting, of my biggest consideration;

 Manuel. -