Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
The difference between lightly salted cucumbers and salted ones is that they can be cooked much faster and with less salt. The minimum amount for 1 liter of water and 2 kg of vegetables is 1 tbsp. l. with a slide, maximum - 2 tbsp. l. For marinade sometimes use soy sauce, sugar and vinegar.
Recipe for crispy salted cucumbers with cold water
- Time: 3 days.
- Servings: 5 persons.
- Difficulty: easy.
This is the easiest pickling recipe, but it will take more time. Water can be used both ordinary and mineral. The finished snack can be stored in the refrigerator for 3-4 months.
Ingredients:
- garlic - 1 head;
- cucumbers - 1 kg;
- salt - 2 tbsp. l.;
- mineral or cold boiled water - 1 l;
- dill - 1 bunch.
Cooking method:
- Dissolve salt in water.
- Rinse and dry the dill, chop finely.
- Peel the garlic, cut each clove in half.
- Put half the dill and garlic in liter jars.
- Next, pack the vegetables in tightly. Trim off the ends and prick a few times with a fork.
- Top with the remains of garlic, dill, pour brine to the neck.
- Withstand at room temperature 3 days.
Recipe with boiling water
- Time: 12 hours.
- Servings: 4 persons.
- Difficulty: easy.
Salted cucumbers fast food require hot brine. If you make a snack in the morning, then by the evening it will already be possible to try it. Vegetables are kept in cold brine for 2-3 days.
Ingredients:
- oak leaves - 4-5 pieces;
- cherry or currant leaves- 4-5 pieces;
- dill umbrellas - 4-5 pcs.;
- black peppercorns - to taste;
- cucumbers - 1.5 kg;
- water - 1.5 l;
- salt - 1 tbsp. l. with a hill.
Cooking method:
- Boil water, add salt, stir.
- Leave the brine to cool for 3-5 minutes.
- Arrange vegetables in jars, fill with water, cork with lids.
- Leave for 6-8 hours, preferably overnight.
Pickled cucumbers in a jar
- Time: 3 days.
- Servings: 4 persons.
- Difficulty: medium.
For an appetizer according to this recipe, it is better not to take salad varieties of cucumbers. Ideal fruits for pickling: not bitter, slightly pimply, as in the photo. For more original taste you can use red chili peppers.
Ingredients:
- rock salt - 1 tbsp. l.;
- cucumbers - 1 kg;
- dill with umbrellas - 1 bunch;
- horseradish leaves, currants - 4-5 pieces;
- water - 1 l;
- garlic - 4 heads.
Cooking method:
- Soak vegetables for 2 hours in cold water.
- Peel the garlic, rinse the dill and leaves, put most of it on the bottom of the jar.
- Cut off the tails of the cucumbers, place the vegetables in a jar.
- Put the rest of the herbs and garlic on top.
- Dissolve salt in water, pour cucumbers with brine.
- Leave for 2 days.
- Then drain the brine, pour boiling water over everything, cover with a lid.
- Wrap, leave for 15 minutes, then drain the water and repeat the procedure again.
- Boil the brine for the last time, then pour it into a jar and immediately roll it up.
- Turn upside down and leave to cool completely.
- Cucumbers are crispy and lightly salted, they can be stored until late spring.
Salting with garlic
- Time: 1 day.
- Servings: 5 persons.
- Difficulty: easy.
the most crispy and delicious cucumbers obtained by their preparation in spring water. A popular variety for snacks is Nezhinsky. Keep it in the refrigerator for no more than 5 days, because then the vegetables become too salty.
Ingredients:
- horseradish leaves - 4-5 pieces;
- fresh cucumbers - 2 kg;
- garlic - 16 cloves;
- dill - 2 bunches;
- coriander - 2 tsp;
- water - 3 l;
- salt - 3 tbsp. l.
Cooking method:
- Soak vegetables in cold water for a couple of hours.
- In one liter of water dissolve 1 tbsp. l. salt, boil.
- Put a few horseradish leaves, a couple of sprigs of dill, and garlic on the bottom of another pan.
- Next, lay out the washed vegetables.
- Place the remaining dill on top, pour the coriander.
- Pour in hot brine and press down with a plate.
- Leave overnight at room temperature.
Cucumbers on mineral water
- Time: 1 day.
- Servings: 4 persons.
- Difficulty: easy.
Pickle for salted cucumbers based mineral water makes them crunchier and richer. In addition, since vegetables are not boiled, they retain most of their beneficial properties.
Ingredients:
- mineral water with gas - 1 l;
- medium-sized cucumbers - 1 kg;
- granulated sugar- 1 tsp;
- sea salt - 2 tbsp. l. with a slide;
- stems and caps of dill - to your taste;
- garlic - 5 cloves;
- coriander seeds - 1 dessert spoon.
Cooking method:
- If the vegetables are large, then cut them into several parts. Cut off the ends of each cucumber.
- Dill cut into stems and greens, leave the umbrella intact.
- Crush the coriander in a mortar, peel the garlic.
- Place half of the spices prepared for the marinade at the bottom of the jars.
- Next, lay the cucumbers tightly. Scatter the rest of the dill and garlic on top.
- Dissolve sugar, salt in mineral water, add coriander.
- Pour the brine into jars, cover with a lid, leave for a couple of hours.
- Next, remove the salting in the refrigerator for 6-8 hours.
Instant recipe with sugar in a bag
- Time: 6 hours.
- Servings: 5 persons.
- Difficulty: easy.
The lightly salted snack according to this recipe has a spicy sweetish aftertaste. Fruits need to be taken small so that they fit in the bag. Of the spices for the dish, horseradish, parsley, dill are suitable.
Ingredients:
- sugar - 1 tsp;
- cucumbers - 1 kg;
- salt - 1 tbsp. l.;
- garlic - 1 head;
- dill with umbrellas - 1 bunch.
- Cooking time: 15 minutes -24 hours
- Dish type: Quick pickles
- Complexity: For a beginner
At the very beginning of autumn in my family there comes a moment when fresh cucumbers already a little tired, and it's too early to open salty ones. It's time for little salts, which are adored by both adults and children. Today I will tell you how to quickly and tasty pickle cucumbers at home. different ways: in a saucepan, in a jar and even in a bag.
Pickled cucumbers in a jar in brine
Lightly salted cucumbers cook quickly compared to classic salting. No need to sterilize anything, roll up and wait cold winter to open the jar.
Note to the owner! There are several ways to cook delicious cucumbers: dry, cold and hot. The names speak for themselves. With the dry method, we use only salt and spices, with the cold method we do not heat the brine, with the hot method we salt it with boiling water.
Preparing fresh pickled cucumbers liter jar. You can pickle cucumbers in dishes of any volume, then multiply the number of ingredients in accordance with the size of your jar.
Ingredients for salting in a 1 liter jar:
- Fresh cucumbers - to fill the jar;
- Dill seeds in umbrellas - 1 pc;
- Garlic - 2 cloves;
- Rock salt - 1 tbsp.
Rinse cucumbers and even soak in cold water. Remove buttocks, noses. Prepare the jar. Just rinse it with tap water, no need to invent extra work for yourself and sterilize.
Garlic can be coarsely chopped to better feel its aroma. Sometimes the recipe even suggests grating it. At the bottom of the jar, lay the garlic and dill umbrella. Now it's the turn of cucumbers: put vegetables in a jar vertically to evenly pickle the fruits.
Advice! Use pimply varieties of cucumbers. Size matters! Choose medium-sized fruits. Too large cucumbers will not be hard and will lose their crunch characteristic of light salting, while small ones are more suitable for salting for the winter.
Pour salt into a jar filled to the top and pour boiling water over it. Don't worry, the jar won't crack. Close it with a capron lid. It is very convenient to store such cucumbers in a jar with a twist.
The salt should dissolve, so after cooling the jar, just in case, shake it well. For pickling cucumbers need 1 day.
On a note! The first day, vegetables in brine can stand at room temperature. When salting is over, store cucumbers in the refrigerator. Due to the lack of vinegar in the recipe, the shelf life is only a couple of weeks, but they are unlikely to last the next day.
Pickled cucumbers with mustard
Mustard powder is also useful for quick salting cucumbers.
On a note! With the dry pickling method, cucumbers are salted in own juice and more absorb the aroma of spices. It takes 2 days to prepare, but the result is worth the wait.
If you cook in the summer, then greens are never superfluous. Add finely chopped dill and parsley to the recipe. In winter, you can use frozen greens.
You will need:
- Fresh cucumbers - 7-10 pcs;
- Rock salt - 1 tbsp. with a slide;
- Sugar - 1 tablespoon;
- Mustard powder - 0.5 tbsp;
- Garlic - 4 cloves;
- Vegetable oil.
Don't be surprised if the recipe contains sugar. But it should be taken a little less than salt. Sweetness is needed in order to enhance the taste of mustard.
Prepare vegetables, wash and trim both sides. Cut lengthwise into 4 pieces and place in a bowl. Crush the garlic, chop on a grater and rub each piece well with it. Spread the spices with your hands to infuse the garlic flavor with the cucumbers. Add mustard, sugar, salt and herbs. For dressing, use a tablespoon of oil, mix and, covered with a lid or film, leave in a cold place for 48 hours.
A spicy mustard appetizer is ready. Your guests will appreciate the effort, but have time to try it yourself before all the cucumbers are snapped up.
Instant pickled cucumbers (not for the winter)
There is a way to enjoy salted fruits for dinner. Most quick recipe.
- Fresh cucumbers - 7-10 pieces;
- Garlic - 5 cloves;
- Rock salt - 1 tablespoon;
- Carnation - 2 pcs;
- Peppercorns - 2 pcs;
- Currant leaves - 2 pcs;
- Horseradish (leaves, root) - 40 g.
For salting, use the package. I advise you to take baking bags, as they are dense and plastic clips will save you from constant tying and untying.
On a note! Do not pickle vegetables "with butts". All harmful substances accumulate there. If you are using cucumbers grown in your own garden, you can leave the ends off.
The fastest recipe will not take more than 5 minutes to prepare. Put all the spices in a bag, cut the garlic into large pieces, and grate the horseradish root. The more horseradish you add, the sharper and crunchier the result will be.
Salt and add spices. Cucumbers can be cut into 4 parts for a more even distribution of salt. Shake the bag well and close with a clip.
If you pickled cucumbers in the morning, then in the evening you can safely open the package. These cucumbers are best served with boiled potatoes, chicken or meat. You can also use them to prepare Olivier and other salads.
On a note! You can pickle cucumbers in 5 minutes. In this case, you need to finely chop the vegetables and add all the spices. Place in bag and shake well. Leave on the table for 5 minutes. Everything, the dish is ready. But the taste will be different, this option is more like a salad.
A quick way to pickle cucumbers with celery
Celery is the king of vegetables. It is useful from root tips to stem tips! Did you know that dishes with the addition of greens or celery root become less caloric? Ladies, write down the recipe! The spicy taste is perfect for preparing an interesting snack.
How to pickle cucumbers tasty and fast way? We will need:
- Fresh cucumbers - 1.5 kg;
- Horseradish - 2 sheets;
- Garlic - 5-6 cloves;
- Rock salt - 3 tablespoons;
- Cherry leaves - 4 pcs;
- Celery stalks - 70 g;
- Greenery.
Advice! Iodized and sea salt is not suitable for salting. Use regular cookware. The fact is that iodine in the composition of salt reduces the ability of salt as a natural preservative. Have your pickle jars exploded? Perhaps the salt is to blame.
Prepare cucumbers, cut off the ends. Cut the leaves that you managed to find into pieces. If you did not find a cherry, then use currant or oak leaves.
Finely chop the celery greens and mix with garlic and herbs. Put the leaves on the bottom of the jar, and alternate greens with cucumbers. When the jar is full, add salt and fill with cold water.
On a note! It is not necessary for the recipe for lightly salted cucumbers to tamp the vegetables too tightly. For uniform salting, there should be a small distance between the fruits.
You don’t need to shake the jar, just cover it with a cloth or gauze and leave it to sour in a dark place for 3 days. In a couple of days they will be on your plate.
Summer pleases us not only with excellent weather, but also with a fresh harvest. Surely, many missed small, crispy, fragrant cucumbers! When the long-awaited summer cucumbers finally appeared, we begin to want to experiment, because just fresh cucumbers, although tasty, quickly become boring. We ate pickled and pickled cucumbers in winter, but now we just want to diversify their fresh taste. A great way to keep fresh and experiment with flavors is to make quick lightly salted cucumbers.
There are ways to cook salted cucumbers great amount, but most recipes provide for cooking for at least a day, but you usually want something tasty here and now. Quick lightly salted cucumbers are called fast because their cooking time is only from 20 minutes to 2-3 hours! Therefore, for each feast, you can not limit yourself to any one recipe, take note of a few of the recipes below, and let the cucumbers on your table have a bright taste and variety.
Before you take up practice and cook quick lightly salted cucumbers, you need to familiarize yourself with the theory. In total, there are three ways to prepare lightly salted cucumbers: in brine, in their own juice, and the “dry” method, when cucumbers are salted without brine and are ready for use in a maximum of 1-2 hours. It is worth trying to cook cucumbers for each of them, since the taste of cucumbers prepared in different ways will be different. For the preparation of quick lightly salted cucumbers, it is better to choose cucumbers that are small, strong, with thin skin, bright green and pimples. Overgrown and overripe cucumbers can be used to prepare lightly salted cucumbers in their own juice. If the cucumbers are not just harvested from the garden, then it is better to pre-soak them in cold water. Before cooking, do not forget to cut off the ends of them, so the cucumbers will cook faster. If you want lightly salted cucumbers to be crispy, do not pack them tightly in a jar. Salt should be used not iodized, but ready-made salted cucumbers should be stored in the refrigerator for no more than 2-3 days.
Ingredients:
500-600 gr. fresh cucumbers,
1-3 cloves of garlic
2/3 tsp fine salt,
dill umbrellas.
Cooking:
Wash cucumbers well, cut lengthwise in half or quarters, put in a deep bowl. Peel and chop the garlic and add to the cucumbers, dill can be chopped or put in whole umbrellas. Salt and mix with your hands so that all the ingredients are evenly distributed. Put everything in a bag, let the air out of it and tie it up. Leave at room temperature for 1 hour. After an hour, you can try quick lightly salted cucumbers.
Pickled cucumbers in a container
Ingredients:
fresh cucumbers,
greenery,
2 cloves of garlic
allspice,
black pepper,
salt.
Cooking:
To prepare quick salted cucumbers according to this recipe, you will need a plastic container with a lid. Chop the greens and put them in the bottom of the container. Crush the garlic with the handle of a knife and add to the greens. Add crushed peas of black and allspice there. Cut the cucumbers in half lengthwise, place in a container and season with salt. By the amount of salt, you need to focus on your taste, for this, imagine how much salt you take to eat a fresh cucumber, increase this amount by about 4 times and salt the cucumbers in a container. Close the container tightly with a lid and shake it well. The contents of the container will beat against each other, as well as against the walls of the container itself, as a result of which the cucumbers will release a large amount of juice, which will dissolve the salt. After 10 minutes, the cucumbers will be half in brine from their own juice, green juice and salt. If you want cucumbers here and now, and there is no strength to endure, then shake the container for another 15-20 minutes. If you can wait a little, then leave it at room temperature for about 1 hour, then wash off excess salt from the cucumbers and serve.
Quick salted cucumbers with zucchini
Ingredients:
1 kg cucumbers
1 kg young zucchini
3 tbsp salt,
1 tsp Sahara,
3 cherry leaves
5-7 blackcurrant leaves,
2 sheets of horseradish
1 bunch of dill with umbrellas,
3-5 cloves of garlic.
Cooking:
Wash the cucumbers, dry and cut off the ends. Peel the zucchini and cut into slices. Cut the leaves of cherries, currants and horseradish, chop the dill and garlic. Put all the ingredients in a container or saucepan, close the lid and shake well for 5 minutes. Leave warm for 1 hour, then refrigerate for 2 hours.
Quick salted cucumbers with lime juice
Ingredients:
1.5 kg cucumbers,
1 bunch of dill with umbrellas,
6-7 black peppercorns
4-5 peas of allspice,
4-5 sprigs of mint
4 limes
1 tsp Sahara,
3.5 tbsp salt.
Cooking:
In a mortar, crush the peas of black and allspice with sugar and 2.5 tbsp. salt. Wash the limes well, pat them dry with paper towels and remove the zest. Add the zest to the pepper, salt and sugar mixture. Squeeze lime juice. Finely chop the dill and mint, you will need not only the leaves but also the stems. Cut off the ends of the cucumbers and cut each cucumber lengthwise into 2-4 pieces. Put the cucumbers in a deep plate, sprinkle with the mixture from the mortar, pour over the lime juice and mix. Then sprinkle with the remaining salt and chopped herbs, mix again. Leave the cucumbers at room temperature for 30 minutes. Before serving, shake off excess salt and greens from cucumbers.
Quick salted cucumbers with sourness
Ingredients:
1 kg fresh cucumbers,
5 cloves of garlic
1 bunch dill,
½ tsp ground coriander,
4 tbsp vegetable oil,
2 tbsp 9% vinegar,
1 tsp black peppercorns,
salt.
Cooking:
Wash cucumbers, dry and cut lengthwise into 2-4 pieces. Put the cucumbers in a container or pan, add salt, peppercorns, finely chopped greens, coriander, garlic crushed with a knife blade, vegetable oil and vinegar. Close the container with a lid and shake vigorously several times. Leave at room temperature for 10 minutes, then shake again and refrigerate for 30-40 minutes. If after this time the cucumbers seem not ready to you, you can leave them in the refrigerator for another 20-30 minutes.
Quick pickled cucumbers in Chinese style
Ingredients:
3 large cucumbers
1 pod of red hot pepper,
3-4 tbsp soy sauce,
2-3 tbsp rice vinegar,
4 cloves of garlic
salt.
Cooking:
Wash the cucumbers, dry them and cut them into circles, 1 cm thick, put them in a tight clean bag, add soy sauce, salt, rice vinegar, tie the bag and beat it well with a rolling pin. Finely chop the garlic and red hot pepper and add to the cucumbers after 20 minutes. Shake the bag well for 1-2 minutes and leave for 1 hour in the refrigerator.
Quick salted cucumbers with grated horseradish
Ingredients:
700 gr. overgrown cucumbers,
1 kg small fresh cucumbers,
½ st. grated horseradish,
1 bunch of greens
1 tsp dill seeds,
1 tbsp salt.
Cooking:
Wash the overgrown cucumbers and grate on a coarse grater. Finely chop the greens and add to the cucumbers. There also add horseradish grated on a fine grater. Add salt and dill seeds, mix thoroughly. Put a layer of the resulting cucumber mixture in a deep container, lay a layer of cucumbers cut into quarters on top, lay out the cucumber mixture again, continue to alternate layers. Cover the container with a lid and refrigerate for 2-3 hours. If you want the taste of horseradish to be felt more clearly, leave the cucumbers in the resulting mixture for a day.
Lightly salted cucumbers are prepared quickly and simply, and their summer taste and aroma will decorate any feast. Quick lightly salted cucumbers are a real find for those who do not like to wait a long time, delicious crispy cucumbers prepared according to quick recipes, you can start eating almost immediately after salting! You can pamper yourself and loved ones with such cucumbers not only at home, but also in nature, for example, while barbecue is being fried or potatoes are being baked on coals. Don't delay making this delicious summer appetizer, because the season of fresh cucumbers has already arrived!
Those who think that summer comes with the advent of June on the calendar or with dandelions are mistaken. Lightly salted cucumbers should be considered a symbol of the real arrival of a hot, sunny summer.
Each experienced hostess has several salting recipes in stock, and every beginner dreams of finding her own delicious recipe. Below are a few options for a popular summer dish, which is perfect for snacks and for young potatoes with cracklings.
Lightly salted cucumbers - a classic recipe + video
The first sunny summer days are a signal for the hostess, it's time to start harvesting vegetables for the winter. And as a warm-up, it's time to cook lightly salted cucumbers, they require a minimum of food, effort and time.
Ingredients:
- Cucumbers - 1 kg.
- Filtered water - 1 l.
- Salt (without fluorine, iodine) - 2 tbsp. l.
- Dill - 2-3 umbrellas or greens.
Cooking algorithm:
- Rinse the cucumbers and dill thoroughly, cut off the tips of the cucumbers, you can pre-soak in cold water (or do without soaking).
- Put in a jar or pan, interspersed with herbs. Dissolve salt in 1 liter of water, pour cucumbers.
- Leave for a day at room temperature, then store in the cold.
How to cook salted cucumbers in a bag in 1 hour - photo recipe
If you cook lightly salted cucumbers in the usual way in cold brine, they will reach the condition only after two days. If you need to cook delicious lightly salted cucumbers for dinner or for going out into the countryside, then you can do it in just one hour.
The recipe below is suitable for lightly salted cucumbers that will be eaten immediately after cooking. For long-term storage its use is not recommended.
Your mark:
Cooking time: 1 hour 15 minutes
Quantity: 6 servings
Ingredients
- Young cucumbers: 1.2-1.3 kg
- Salt: 20-30 g
- Sugar: 15-20 g
- Garlic: 5 cloves
- Green dill: bunch
- Hot pepper: optional
Cooking instructions
Quick preparation of lightly salted cucumbers
The classic salting recipe usually takes 2-3 days, sometimes the hostess, and her household members, have neither the time nor the strength to wait so much. Therefore, a recipe for quick salted cucumbers is chosen, for example, the following.
Ingredients:
- Fresh cucumbers - 800 gr. -1 kg.
- Filtered water - 1 l.
- Salt - 2 tbsp. l.
- Sugar - 1 tbsp. l.
- Rye bread - 2 slices.
- Fragrant herbs - dill, coriander.
- Bay leaf - 1-2 pcs.
- Peppercorns - 4-5 pcs.
Cooking algorithm:
- The first step is to prepare the cucumbers. Take fruits fresh, whole, without cracks and dents. In order for the salting process to take place actively, you need to cut the tails.
- Put greens on the bottom of any glass or enameled container (dill - only half), wash it first, you can cut it or put it in whole branches. Add spices here (bay leaf and pepper).
- Then, pressing tightly to each other, lay the cucumbers. Put the rest of the dill on top and Rye bread. It must be wrapped in gauze.
- Prepare a brine, that is, simply boil water with sugar and salt, wait for them to dissolve completely.
- Carefully pour over the cucumbers with hot brine, the water should completely cover the vegetables. It is necessary to place oppression on top - the best way to cover the cucumbers with a lid or a wooden circle, put on top three-liter jar filled with water.
- Leave in a warm place. After a day, remove rye bread from the brine, rearrange the container in the refrigerator or just a cold place. And delicious lightly salted cucumbers can already be served at the table!
Even faster - salted cucumbers in 5 minutes
For various reasons, the hostess does not have time to pickle the cucumbers at the right time: either they were brought late, or there was no ingredient. But now all the stars, as they say, have aligned, the guests are almost on the doorstep, but the promised dish (salted cucumbers) is not there. Below is one of the recipes that promises that in 5-10 minutes there will be a real summer dish on the table.
Ingredients:
- Fresh cucumbers - 3-4 pcs.
- Fresh dill - 1 bunch.
- Garlic - 1-2 cloves.
- Sea salt - 0.5-1 tsp.
Cooking algorithm:
- For pickling cucumbers according to this recipe, you need to choose very small fruits that have a thin skin. If only “giants” are available, then you need to cut off the peel.
- The fruits must be thoroughly washed, cut into circles, and quite thin. Their thickness should be within 2-3 mm, this is important for the salting process to take place in record time.
- Dill is also washed and chopped. Peel, wash, chop or crush garlic cloves. Mix dill, garlic in a container, start rubbing with a pestle until juice appears. This is another secret of the recipe: the more juice, the tastier and more aromatic the cucumbers will be.
- Put cucumbers in a large container, sprinkle with sea salt and add a mixture of crushed garlic and dill.
- Cover the container with a lid and, holding it very tightly, begin to shake. The third secret of the dish is in a large sea salt, which, when shaken, promotes the release of cucumber juice. Shake the container for about five minutes.
- Then put ready-salted cucumbers on beautiful dish, and go open the doors, because the guests are already on the threshold!
Recipe for crispy salted cucumbers
The best recipe is one in which cucumbers remain dense and crispy. Many factors influence this, someone advises not to put cherry and currant leaves, others, on the contrary, recommend doing without horseradish. Below - wonderful recipe salted cucumbers, his secret is the use of a small amount of vinegar to make the taste sharper.
Ingredients:
- Fresh cucumbers - 2 kg.
- Fresh dill - 1 bunch.
- Salt - 3 tbsp. l.
- Vinegar - 3 tbsp. l.
- Vinegar essence - 5 ml.
- Garlic - 2-3 cloves.
- Bay leaf - 3-4 pcs.
- Allspice (peas) - 4-5 pcs.
Cooking algorithm:
- The salting process begins with the preparation of the fruit. Choose the best - whole, without damage. Wash, cut off the ends, make punctures with a fork, soak in cold water for several hours.
- Rinse the dill, disassemble into umbrellas and twigs. Peel the garlic, you can put it with teeth, you can cut it, then the cucumbers will have a light garlic flavor.
- For salting, you need a glass container, wash it, scald it, and cool it. Put half of the spices, spices, garlic on the bottom.
- Gently place cucumbers close to each other. You can put them vertically, first building the first "floor", then the second.
- Lay the remaining spices and herbs on top. Pour in coarse salt. Pour in boiling water. Add vinegar (according to the norm) and vinegar essence.
- Close with a tight lid, turn over several times to dissolve the salt. Leave at room temperature for a day, then put in the refrigerator.
Cucumbers are very tasty, fragrant, spicy and crispy!
Salted cucumbers in a bowl
Novice housewives sometimes have a difficult question in which container to pickle cucumbers. Some recipes indicate that you need to use glass containers, others mention ordinary pots.
There is no single answer, you can do it in one way or another. Here is one of the recipes for salting in a saucepan. It is important that, firstly, it be enameled, not metal, and secondly, without chips, scratches and cracks, since metal worsens taste qualities cucumbers. Lightly salted cucumbers are tasty, fragrant and crispy!
Ingredients:
- Fresh cucumbers - 1 kg.
- Salt - 2 tbsp. l.
- Granulated sugar - 1 tbsp. l. (no slide).
- Garlic - 1 head.
- Filtered water - 1 l.
- Dill - 2-3 umbrellas.
- Cherry leaf - 2 pcs.
- Currant leaf - 2 pcs.
- Black hot pepper (peas) - 3-4 pcs.
- Hell leaves.
Cooking algorithm:
- Prepare vegetables - wash, cut off the ends on both sides, soak in cold water for 1-2 hours.
- Put half of the leaves, spices, a couple of dill umbrellas, part of the garlic (peeled, washed, chopped) on the bottom of the enameled pan.
- Lay a layer of cucumbers, cover the fruits with horseradish leaves, sprinkle with garlic and spices. Repeat the process until you run out of cucumbers. Top - horseradish leaves.
- Prepare the brine: in a separate container, bring water to a boil, add sugar and salt. Mix until completely dissolved.
- Pour prepared cucumbers with hot marinade. Leave until completely cool.
- The next day, you can put the pan in the refrigerator, covered with a lid.
- The second option is to shift the cucumbers into a more familiar glass container. It is more convenient to store in a jar, as it takes up less space in the refrigerator.
How to cook salted cucumbers in a jar
Even the hostess who takes her first steps in the kitchen can cook delicious salted cucumbers according to the following recipe. You need very simple ingredients and a minimum of effort.
Ingredients:
- Cucumbers (fresh) - as much as will fit into a three-liter jar (usually about 1 kg).
- Green dill (twigs and umbrellas).
- Garlic - 5 cloves.
- Salt (coarse, rock, without fluorine and iodine) - 3 tbsp. l. (heaped spoons).
For the first experiment, these ingredients are enough, there is a version that it is the spices with parsley that make the cucumbers soft.
Cooking algorithm:
- Wash the cucumbers, cut off the ends. Peel the garlic, rinse under running water, cut into thin slices. Rinse dill thoroughly from sand, dirt.
- Lay half of the dill and garlic on the bottom, then place the cucumbers vertically, filling the entire glass container tightly. The second "floor" can not be set, but simply put the fruits. Top - the remaining garlic, add salt, cover with dill umbrellas.
- Boil water (you can take more than 1 liter), pour boiling water. Cover with a capron lid. Holding the jar with a towel, twist it so that the salt dissolves, but does not settle to the bottom.
- If you cook cucumbers according to this recipe in the evening, then by morning the water will cool down, the fruits will be salted. They can already be served for breakfast, then the household will be delighted!
Delicious salted cucumbers with garlic
The main natural flavors in salted cucumbers are garlic and dill, you can’t do without them, all other spices can be added as an experiment with tastes. Below is one such experimental recipe.
Ingredients:
- Water - 1 liter.
- Cucumbers - 1 kg.
- Salt - 2-3 tbsp. l.
- Garlic - 1 head.
- Red pepper (bitter) - 1 pc.
- Horseradish (leaves) - 2-3 pcs.
- Dill - 2-3 umbrellas.
Cooking algorithm:
- Garlic peel, wash, along with red hot pepper slice. Wash the horseradish and dill.
- Sort cucumbers, choose the best, the same size.
- Put horseradish leaves, dill, chopped garlic and pepper on the bottom of the salting container.
- Then put a layer of cucumbers (you can put it vertically in a jar). The next layer is spices and herbs, then fruits. So until the container is full.
- Dilute salt in water until dissolved. Pour the fruits with marinade, leave to salt. If you pour hot brine, the process will go faster, you can taste it in the morning. If the brine is cold, it will take 2-3 days.
Cooking salted cucumbers with dill
Even if only cucumbers and dill are available, you can safely start salting, in a day a crispy snack with a pronounced dill flavor will appear on the table.
Ingredients:
- Fresh cucumbers - 1 kg.
- Salt (without additives in the form of iodine or fluorine) - 2-3 tbsp. l.
- Dill - 4-5 inflorescences or twigs.
- Water - about 1 liter.
Cooking algorithm:
- The process begins with the preparation of fruits - strict selection - cucumbers must be whole, without dents, preferably of the same size (for uniform salting). Wash the fruits, cut off the tails, soak in cold water for 2 hours.
- Rinse the dill, cut the twigs, put the inflorescences in a container whole, interspersed with cucumbers, until the container (pan or glass jar) is full.
- Dissolve salt in water, pour prepared cucumbers with brine.
- The most difficult period begins - waiting for yummy. It can be accelerated by pouring hot brine.
Recipe for lightly salted cucumbers on a mineral water
Recently, the recipe for pickling cucumbers using mineral water has become fashionable. It is believed that the salts that are in it make the fruits unusually tasty, and the gas released contributes to the speedy salting. Like it or not, you can only establish by preparing them according to the following recipe.
Ingredients:
- Fresh small cucumbers - 1 kg.
- Mineral water (carbonated) - 1 l.
- Salt - 2 tbsp. l
- Dill - 5-6 branches or 3-4 umbrellas.
- Garlic - 3-5 cloves.
Cooking algorithm:
- There is nothing complicated in cooking. Prepare cucumbers, that is, wash, cut off the tips.
- Put dill and garlic (peeled, chopped) on the bottom of the container. Then cucumbers. Again a layer of dill and garlic, then - cucumbers.
- Pour salt, pour cold mineral water.
- Cover with a lid, twist, the salt should dissolve, do not settle at the bottom. Leave to marinate for 12 hours.
For pickling, you can choose one of fragrant herbs or use the classic complete pickling kit, which includes dill and parsley, currant and cherry leaves, horseradish root or leaves, garlic, bay leaf. Spices are also used - cloves, allspice and hot peppers (peas).
Use of any natural flavors will give the dish a pronounced taste. As an experiment, you can add certain herbs and spices in turn to determine which of the options suits the household and the hostess herself the most.
Spices can be added directly to the container where the cucumbers will be salted, can be boiled in water for 5 minutes. Then pour the prepared vegetables with fragrant brine (hot or cold).
The hostesses say that you can salt hot and cold, in the first case the process will go much faster, but such cucumbers should not be stored for long. Salting in cold brine will take longer, but they keep longer.
We are waiting for your comments and ratings - this is very important for us!
July is the time when cucumbers are already ripe in dachas in central Russia. Salads, and just crunching on a fresh cucumber is, of course, good. But the most important task of cucumbers is completely different - they simply must be used lightly salted.
Moreover, it is much easier to cook salted cucumbers than salted ones for the winter.
What cucumbers to choose?
Small, strong, thin-skinned, pimply. In the Moscow region, one of the best varieties- Nezhinsky. Of course, they should not be yellow and bitter. Trying is a must.
Cucumbers freshly plucked from the garden are best suited for low-salting. So if you don’t have your own dacha, it’s better to buy vegetables outside the city.
Important! For lightly salted, unlike salted ones, you need to take approximately the same cucumbers, then they will be evenly salted. When we pickle cucumbers for the winter, this is not so important, because they have been in brine for a long time.
What water to choose
Water is one of the most important components of any canning, but it is especially important for cucumbers. It is best to take spring water. In the end, not so much of it is required: soak the cucumbers and make a pickle. For 5 kilograms of vegetables, two five-liter bottles or one bucket is enough.
If spring water is not available, bottled or filtered tap water can be used. Pour it into an enamel bowl, put a silver spoon and something copper on the bottom, cover with a lid and let stand for a couple of hours. Metals will slightly improve the taste of water.
Tableware
Can be done in glass jar, but it is more convenient - in a saucepan. Enamel, of course. You can also use a ceramic or glass container. It is more convenient to lay cucumbers in a pan, it is more convenient to take them out of there. Plus, you don't even need to go to the bank.
You will also need a lid or a large plate with which you can press down the cucumbers inside the pan. And oppression. You can just take some jar or other container filled with water.
Soaking is a must
And in order to pickle, and in order to cook lightly salted, cucumbers must be soaked. In the process of soaking, they become crispy and stronger. In 3-4 hours, cucumbers will become strong and elastic. Even if you just picked cucumbers from the garden, you still need to soak them.Herbs and spices
Dill, currant leaves and necessarily horseradish leaves. Currant gives crunchiness and creates aroma, and horseradish, in addition to an unforgettable taste and smell, protects cucumbers from mold. Plus, it disinfects.
You can add bay leaf and peppercorns (black, allspice) to the hot brine.
Salt
Not iodized, not marine. Coarse, rock salt is better. Small ones are not taken for canning; vegetables can become soft from it. Usually put 2 tbsp. per liter of water.
What else can be added?
Faithful companions of pickles are apples and currants, both black and red. They will give an interesting aroma and subtle sourness. But be careful, as the classic lightly salted taste of cucumbers can change, so berries and fruits should be put in just a little bit.
How much to wait
In hot brine, cucumbers will be ready in a day. With cold - 2-3 days.
How to keep pickled cucumbers longer
After the brine has cooled and the cucumbers stand for 4-5 hours, it is better to put them in the refrigerator. In the cold, the fermentation process slows down, and cucumbers remain lightly salted longer.
But they will still gradually turn into salty. So it's better to cook a little. You can add fresh cucumbers to the finished brine as you eat those that were in it. New cucumbers will taste a little different, but they will also be salted.
salted cucumber recipe
5 kg cucumbers
7-10 branches of dill with umbrellas
1 head of garlic
30 horseradish leaves
4 tsp allspice peas
2 tsp red peppercorns
currant leaves
6 tbsp salt
Step 1. Wash cucumbers and soak in cold water for 2 hours.
Step 2. Cut the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves whole.
Step 3. In enamel pan put horseradish leaves on the bottom, then some chopped herbs and spices. Lay a layer of cucumbers. Top again greens with spices, then cucumbers. The last layer is whole horseradish leaves.
Step 4. In 3 liters of hot, but not brought to a boil, water, dilute the salt and pour over the cucumbers. Press down with a press. Leave for 2 days.
Quick pickled cucumbers
2 kg cucumbers
10 black peppercorns
5 allspice peas
1 tsp Sahara
coarse salt
Bunch of dill stalks
Step 1. Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt.
Step 2. Remove the zest from the lemons, add to the salt and pepper mixture. Squeeze juice from lemons.
Step 3. Cut the dill.
Step 4. Wash cucumbers, soak for 1 hour. Then cut off the tails on both sides.
Step 5. Do not hit each cucumber too hard with a pestle or the handle of a heavy knife to crack the cucumber, then cut each cucumber crosswise into several parts.
Step 6. Sprinkle cucumbers with salt and pepper, pour lemon juice and mix. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Pat the salt dry with a paper towel before serving.
If you are in a hurry, skip the soaking. Then the cucumbers can be pickled in about an hour.
Cucumbers in a bag
Lightly salted cucumbers in a bag Photo: AiF / Ekaterina Tyunina
1 kg cucumbers
a small bunch of greens (“umbrellas” of dill, fresh horseradish leaves, currant, cherry)
3 garlic cloves
1 tbsp coarse salt
1 tsp cumin (optional)
Clean plastic bag or plastic container with a tight lid
Step 1. Tear dill and leaves with your hands, put in a bag.
Step 2. Cut off the tails of cucumbers, also send them in a bag.
Step 3. Squeeze the garlic through a garlic press (you can chop it with a knife).
Step 4. Mash cumin seeds in a mortar with a pestle or use a rolling pin.
Step 5. Add salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients.
Step 6. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.
