Spalati castraveciorii.
Îi crestati în 2, asta daca doriti sa se mureze rapid de tot, si puneti într-un borcan. Deasupra puneti o ramurica de marar si o feie de pîine. Faceti o saramura din apa si sare. La 1 l de apa rece vine 1 lingura plina de sare grunjoasa. Amestecati pîna se topeste sarea. Turnati asa rece peste, acopreriti borcanul cu o farfurie, si la plaja cu el :D Daca e cald bine afara se pot consuma dupa 3-4 zile. Înainte de a-i servi, puneti castravetii la rece. Dupa ce s-au murat cum va place, scoateti pîinea si dati borcanul la loc racoros. Sînt foaaarte buni!
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a-2-a zi se tulbura putin apa... înca nu-s buni / nu-s murati :D
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Dupa înca vreo 2 zile. Nu erau înca destul de murati. Nu era asa cald afara, si i-am pus pe pervazul geamului. Urmatoarea tura au stat la cald bine si s-au facut mult mai repede.
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S-au pastrat mult timp!
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Aici o amesetcatura :D
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ce efect are painea? e prima data cand vad o asa interesanta reteta de muraturi. Ionela
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