For light salting, it is better to choose medium-sized cucumbers, dense, with thin skin and with pimples. In the Moscow region, Nezhinsky cucumbers are considered an ideal variety for that type of cooking cucumbers. Cucumbers should not be yellow, and even more so should not be bitter (be sure to try the vegetables before you start salting them lightly).
Of course it is best to use for light salting fresh cucumbers that were just picked from the garden. If you don’t have your own garden, you can buy such cucumbers outside the city - in the nearest village or in the market.
It is important to understand that for salted cucumbers you need to choose cucumbers of the same size. This is necessary so that they are equally salted.
What water to choose
Water is one of the main components of any preservation; in some preparations for the winter, it is the basis. For cucumbers, the choice of water is very important. It is best to use spring water (it will take quite a bit - in order to soak the cucumbers and to prepare the brine). Thus, for example, 5 kilograms of cucumbers will require 10 liters of spring water.
If you do not have the opportunity to use spring water, then it can be replaced with bottled water or regular water that is well filtered and purified. Ordinary water can also be used to lightly salt cucumbers, for this, pour it into an enameled bucket or pan, on the bottom of which put a silver item (it can be a spoon, coin, ring, etc.) and a copper item. Then cover the water with a lid and let it stand for 5-6 hours. These metals will significantly improve the quality and taste of water.
Recipe for delicious salted cucumbers
Ingredients:
- cucumbers - 5 kg;
- dill with umbrellas and seeds - 7-10 pieces;
- garlic - 1 head;
- horseradish - 30 leaves;
- black peppercorns - 4 teaspoons;
- red peppercorns - 2 teaspoons;
- currant leaves;
- salt - 6 tablespoons.
Cooking process:
- Wash cucumbers 2-3 times and soak in water (for 2-3 hours).
- Peeled garlic. Greens, currant leaves and horseradish coarsely cut.
- At the bottom of the enameled bucket we put horseradish leaves, then a little chopped greens and a little peppercorns. Next, lay the cucumbers, and on top of the rest of the greens and peppers. Then again cucumbers, and horseradish leaves on them.
- Bring the water to a boil, turn it off and add salt to it, mix and place cucumbers in this brine. Put the load on top and leave for 2-3 days in a cool place.
Quick pickled cucumbers
Ingredients:
- cucumbers - 2 kg;
- black peppercorns - 10 pieces;
- red peppercorns - 5 pieces;
- sugar - 1 teaspoon;
- coarse salt;
- dill - 1 bunch;
- lemon - 2 pieces.
Cooking process:
- Grind pepper, sugar and salt to get a fine-grained mixture.
- We peel the lemon from the zest, which we add to the mixture of salt and pepper. Squeeze juice from lemon.
- Cut the dill coarsely.
- Wash cucumbers well for several times and soak in water for 1 hour. After that, cut off the ends on each side.
- Lightly tap each cucumber with a spoon or knife handle, so. To crack the cucumber a little. Next, cut across each vegetable into several parts.
- Sprinkle the cucumbers with a mixture of salt, pepper and lemon zest and add lemon juice, mix well. Add greens and let stand for half an hour. Lightly blot the cucumbers with a paper towel before serving.
If you do not have time to wait, then you can not soak the cucumbers. But the salting time will increase to 60 minutes.
Pickled cucumbers in a bag
Ingredients:
- cucumbers -1 kg;
- greens - 1 bunch;
- garlic - 3-4 cloves;
- coarse salt - 1 tbsp. a spoon;
- cumin - 1 teaspoon;
- clean plastic bag or plastic container.
Cooking process:
- Coarsely tear the greens with your hands and put them in a bag or container.
- Cut off the tails of cucumbers (on both sides) and send them in a bag or container.
- Finely chop the garlic.
- Grate cumin well in a mortar or grind with a rolling pin.
- Add salt, cumin and garlic to the cucumbers in the bag. Tie/close bag or container tightly and shake to mix all ingredients.
- Put the package or container with cucumbers in the refrigerator for 60 minutes. After that, you can eat - the vegetables are lightly salted and crispy.
Cucumbers ripen in greenhouses at our dachas, fill vegetable stalls in the markets and shelves in stores. Fresh green and crispy, you immediately want to just eat them and prepare salads, and then we take on the preparations for the winter. We salt and pickle cucumbers to enjoy them in a few months. But I wanted to eat fragrant pickles right now. What to do? And you urgently need to find a proven and simple recipe for lightly salted cucumbers fast food. After hours or even minutes, you have delicious, crispy pickled cucumbers on your table.
Lightly salted cucumbers are cooked very quickly and this is not quite a way to preserve them, as it does not guarantee the reliability of the storage of the finished product. It's more of a cooking method. quick snack, which is planned to be eaten in the next day or a maximum of two. I salted a small amount of cucumbers - a saucepan for example - and in the evening I already ate at dinner. Or take it to a barbecue picnic.
By the way, this is a great way to prepare snacks on the go. If you have heard about pickling pickled cucumbers in a bag, then imagine that you have prepared them, packed the bag in a picnic basket and left. Upon arrival in nature, after a couple of hours, you can already eat. This is what I mean by speed and convenience.
If you go out into nature by car, then generally an ideal option. At least take a pot or a jar with you, but it will also be shaken up on the road in order to salt more evenly.
But enough lyrics, let me tell you more than one recipe for lightly salted instant cucumbers, but even several.
Quick recipe for crispy lightly salted cucumbers with photo
This recipe for salted cucumbers, it seems to me, can be called basic. It is on it that classic salted cucumbers are obtained, very tasty and crispy. Fresh herbs and garlic will add aroma and taste to cucumbers, and they will be no worse than pickled or pickled cucumbers that we harvest for the winter.
For salting, you will need a large container, which will immediately include the entire volume of cucumbers and marinade. Because salted cucumbers can be stored exclusively in the refrigerator, then keep in mind that this container will enter it until the moment you eat cucumbers for lunch, dinner or at the festive table.
You can take a large bowl, saucepan, even Plastic container with lid.
- fresh cucumbers - 1kg,
- fresh dill - 1 bunch,
- garlic - 6 cloves,
- horseradish leaves, currants, cherries, basil - 1-2 leaves optional,
- salt - 1.5 tablespoons,
- bay leaf - 2 pcs,
- peppercorns - 0.5 teaspoon,
- coriander seeds - 0.5 teaspoon,
Cooking:
1. Prepare all the ingredients of the recipe. Wash the cucumbers thoroughly and cut off the ends. If the cucumbers are freshly picked and still firm and resilient, then you can pickle them right away. If they lay down for a while, were bought in a store and wilted a little, then hold them for a couple of hours in cold water.
2. Prepare the marinade. Pour 1.5 liters of water into a saucepan, add salt, pepper, coriander and bay leaf there. Put water on the stove and bring to a boil. You do not need to cook for a long time, as soon as it boils, remove it.
This will be a hot marinade for lightly salted cucumbers.
3. Cut or coarsely chop all the greens with your hands. Currant or cherry leaves also need to be torn at least in half, this will help them give more of their juice and taste to cucumbers. Then, lay layers of greens and cucumbers. Below should be a pillow of greens and garlic, then a layer of cucumbers, garlic, greens again on top. Cut the garlic into large pieces, you can halves lengthwise or just crush each clove with a knife.
4. Cool the marinade to about 80 degrees. This will keep the green color of the cucumbers. If you pour boiling water over them, they will boil and turn brownish, like pickled cucumbers in jars.
Pour cucumbers with marinade so that they are completely immersed in liquid. To do this, it is convenient to use a saucer or plate, which is placed on top of the cucumbers directly in the pickling container. This plate will not allow the cucumbers to float, which is characteristic of them.
5. Cover the container with cucumbers with a lid or cling film and leave at room temperature cool down. After they have cooled, put them in the refrigerator. Leave them in the refrigerator for 12 to 24 hours.
This recipe for lightly salted cucumbers is good because during the cooking process you can stop exactly at the moment when you consider the cucumbers salted enough for your taste. The longer they sit in brine, the more salty and spicy they become.
But try not to leave them for more than a day. Since there are no serious preservative ingredients, such cucumbers are not stored for a long time. And besides, the longer they lie, the less crunch remains in the cucumbers, they soften and are saturated with water.
It is best to cook salted cucumbers just enough to eat in one or two meals or a large family feast.
Recipe for lightly salted instant cucumbers in a bag with mustard
For some, this is an unusual recipe for lightly salted cucumbers, because everyone is used to pickling just salt and spices, in extreme cases with the addition of sugar. But I have found from my own experience that unusual recipes are often worth a try.
Salted cucumbers with mustard are very tender and spicy, and not at all hot. Be sure to try them once. A small bag to the table or as a snack for a holiday. Men, believe me, will appreciate this yummy.
To prepare such cucumbers, you will need about 4 hours of time and a package. You can take a bag with a zipper that closes hermetically, or you can use a strong bag for food products. for reliability, you can put the bag in the bag so that the released brine does not leak.
This recipe for making lightly salted cucumbers is considered a dry method, because we will not make a liquid pickle with you. We use only the cucumbers and spices themselves. All juice will give vegetables.
For cooking you will need:
- medium-sized cucumbers with pimples - 0.5 kg,
- dill - 0.5 bunch,
- garlic - 2 cloves,
- salt - 0.5 tablespoon,
- sugar - 1 teaspoon,
- dry table mustard - 1 teaspoon (without tubercle).
Cooking:
1. Prepare spices. Wash cucumbers and dill well.
2. Cut off the tips from the cucumbers and place them in a bag. I draw your attention to the fact that all cucumbers should be approximately the same size, otherwise they will be salted in different ways and will have a different taste.
3. Finely chop the garlic or grate it. Add to cucumbers.
4. Mix salt, sugar and mustard in a separate cup. Then pour this mixture into the cucumber bag.
5. Put the dill in the bag. This can be done as a whole, or tear it with your hands into large branches. We need dill for taste, so it doesn’t really matter how it is cut. The size of its twigs plays a role when used. If you like to eat dill together, cut it smaller, the dill will stick to the cucumbers and will complement the appetizer, almost like a salad.
6. Zip or tie up the bag and give it a good shake. It is necessary that the cucumbers are evenly covered with all the spices. Then leave the bag of cucumbers for 2 hours at room temperature. Then refrigerate for another 2 hours. After 4 hours, the cucumbers will be ready.
If you wait a little longer, the cucumbers will pickle more.
This recipe for lightly salted cucumbers is perfect for a picnic. All you have to do is cook the cucumbers and pickle them on the way to your summer cottage or outdoor picnic spot. Calculate the time of the trip and the pickling of cucumbers, so that by the time everyone sits down at the table, everything is ready.
Useful advice! If you don't have a portable picnic cooler, you can purchase a thermal pack. It keeps the temperature of both hot and cold foods well. if you put sealed packaging (for example, a disposable bag) with ice along with the products, then you will get a mini refrigerator. You can also cook pickled cucumbers there.
Recipe for lightly salted cucumbers in 15 minutes in slices
But what if the guests are already on the doorstep? And if you want salted cucumbers right now in the middle of the night? I immediately remembered the happy days of pregnancy.
But all these situations will not be a problem if you know how to cook lightly salted cucumbers in 15 minutes. Sleight of hand and no cheating. The guests are already seated on the sofas, and maybe a bottle of something delicious is cooling. Let's go to the kitchen and get ready!
You will need:
- cucumbers - 300 grams,
- dill - 2-3 sprigs,
- garlic - 1 clove,
- salt - 1 teaspoon.
Cooking:
It’s hard to come up with an easier recipe for lightly salted cucumbers.
1. Take cucumbers of any size, wash them and cut into circles. Not too thick: 2 to 5 mm.
2. Place them in a jar or plastic container with a lid. A small package will do as well.
3. Finely chop the dill and garlic (can be passed through a garlic press or grated). Pour them into a jar with cucumbers. Sprinkle with a teaspoon of salt. If you want, add a pinch of spicy spices, such as cumin, coriander, and whatever you like. These spices will give a brighter taste.
Then shake everything well.
Place the jar in the refrigerator for 15 minutes. After this time, you can get it and try it. Cucumbers will turn out very juicy, green and crispy. They will already be cut and even look like a salad. Just take and eat, and treat guests.
You can even get a little creative here by adding other vegetables. Then you will definitely get a real salad. Don't be afraid to experiment.
Crispy lightly salted cucumbers - a recipe for cooking in a 3-liter jar
Probably, many from childhood can remember how a grandmother or mother cooked a big three liter jar salted cucumbers and put it in the refrigerator. How the whole family gathered for lunch or dinner and took out these crispy, still quite green, lightly salted cucumbers.
I have such a memory. It was a delicacy of our childhood, then there were not so many different dishes and something cooked by one's own hands was very much appreciated. This was especially noticeable for residents of large cities who did not have their own garden.
Of course, I can’t remember exactly that recipe for lightly salted cucumbers, but I found and use a very similar recipe in my kitchen. This is a recipe for lightly salted instant cucumbers right in a large glass jar.
Now a good three-liter jar can be easily bought at a hardware store or a large supermarket. Especially during the harvest season in summer and autumn.
I just want to warn you. The recipe for salted cucumbers in a three-liter jar does not tolerate fuss. Cucumbers will cook for about a day. The thing is that we will cook them with hot brine and immediately a large volume.
For cooking you will need:
- cucumbers - measure the number of cucumbers with the jar in which you plan to pickle
- dill greens - a bunch,
- fresh garlic - 2-3 cloves,
- coarse rock salt - 2 tablespoons,
- sugar - 1 tablespoon,
- spices to taste (black pepper, allspice, coriander seeds, etc. by a pinch)
Cooking:
1. Thoroughly wash small fresh cucumbers with pimples. Cut off the "butt" at both ends. Store-bought cucumbers or those picked long ago from the garden are best soaked in ice water for at least two hours, this will make them hard and crispy.
2. Wash the pickling jar thoroughly. It is not necessary to sterilize, given that the jar will be stored in the refrigerator (free up space in it in advance).
3. Wash all the greens, put some on the bottom of the jar, add chopped garlic there.
4. Place one layer of cucumbers over the bottom of the jar. Add some more herbs and garlic on top. Then more cucumbers. So lay in layers alternately until the jar is full.
5. Prepare the brine. Pour a liter of water into a saucepan and put salt, sugar and spices that you have chosen into it. Boil water in a saucepan.
6. Pour cucumbers with hot, but not boiling brine to the very top of the jar.
7. Close the lid and leave to cool at room temperature. Given the size of the jar, this will take several hours.
8. When the jar has cooled, put it in the refrigerator and leave it until the next day. Cucumbers will be ready a day after filling the jar with brine.
Quick salted cucumbers with vinegar
But according to this recipe, they are prepared simply amazingly. delicious cucumbers, the highlight of this method is that it is used for pickling, including vinegar. Thanks to him, lightly salted cucumbers are obtained almost like pickled ones. How do you like pickled cucumbers? It seemed interesting to me and I prepared such houses.
Perhaps it was one of the interesting culinary discoveries of this summer. I recommend that you try to cook these cucumbers. The recipe is very simple and nothing is used that does not exist in the kitchen of any hostess or owner.
Whatever recipe for lightly salted instant cucumbers you use, the result will surely please you. We set up a lot of experiments, were surprised and enjoyed the process. We went on a picnic, went to the country and ate lightly salted cucumbers for dinner.
I wish you too Bon appetit and good luck picking cucumbers!
Nature pleases with beautiful young green foliage, and looking at all this beauty, I remembered my favorite way of making crispy salted cucumbers. In our family, everyone loves such cucumbers without exception. According to this recipe, they turn out to be super crispy, hard, and their rich green color is preserved. And the taste! ... Mmm ... beyond words. It's something. Yes, under the barbecue, under the potatoes. Well, I think you already understood that this recipe for crispy cucumbers should not be overlooked - in the summer it will be needed many, many more times: it has been tested repeatedly. Record!
Ingredients:
- fresh cucumbers - two kilograms;
- dill greens - one bunch;
- garlic - one large head;
- salt - two tablespoons without a slide.
Crispy lightly salted cucumbers. Step by step recipe
- two kilograms fresh cucumbers rinse with cold running water. Inspect for rot or other damage.
- We place them in a deep bowl or other container, pour cold water on top (so that the water completely covers our cucumbers) and let stand for one to two hours.
- Tip: for pickling cucumbers, an important point is the choice of the cucumbers themselves. After all, a beautiful and tasty result, first of all, depends on how you approach the choice of cucumbers when buying. What you should pay attention to: size (it is best to choose small cucumbers correct form: no more than 15 centimeters long), peel (must be undamaged, dark green, elastic). A bumpy surface with small spikes indicates that there are fewer seeds in such cucumbers, and the flesh is denser and crispier, without voids. Such cucumbers are ideal candidates for our recipe. I also want to add that cucumbers grown in the open field are much more aromatic and tastier than greenhouse ones.
- We wash a bunch of dill with cold running water and cut it into a length of three to four centimeters (not finely).
- We disassemble the head of garlic into cloves, peel each of them from the husk. I always choose a bigger head of garlic as I love the tangible flavor of garlic in a jar of pickles.
- While the cucumbers are soaking, you need to prepare the jars. According to this recipe, I can fill two liter jars. You will choose the size and number of cans yourself, since everyone different varieties and sizes of cucumbers. Each hostess will be able to tamp them into jars in different ways. BUT! The speed of eating these crispy salted cucumbers will be equally high for everyone. And after a couple of days, you will again return to the stage of preparing cans. Fortunately, nothing needs to be sterilized!
- So, wash the jars well and lay out the bottom with dill.
- After two hours, drain the water from the bowl of cucumbers.
- We begin to tightly pack the cucumbers in a jar, add a couple of cloves of fragrant garlic, a little more dill.
- Fill the jar with cucumbers to the top.
- Then add one tablespoon of salt without a slide to each jar (one tablespoon of salt without a slide goes to one liter jar of cucumbers).
- Fill our cucumbers in a jar to the top with boiling water, cover with a nylon lid and shake well.
- Then we remove the lid and leave the jars with lightly salted cucumbers on the table for pickling them.
- A day later, our crispy salted cucumbers are completely ready for use.
Be sure to try this pickled cucumber recipe. Cucumbers always turn out tasty and crispy, and there are no difficulties in cooking. Such lightly salted cucumbers perfectly increase appetite and perfectly complement any lunch or dinner. Both kids and adults love them.
Why don't you want salted cucumbers, say, in winter? After all, today you can buy fresh cucumbers throughout the year!
Meanwhile, they only lightly salt summer cucumbers. Real. Straight from the garden.
Why? And because it's delicious. It is delicious to crunch them along with boiled or fried potatoes. It is delicious to feel their fragrant elasticity, filled with solar power and the smell of the fields. It is delicious to cook them, because they are the essence of anticipation and temptation. Ah, how delicious. Is it possible to compare them with plastic "winter" ones?
Let's salt it, choose the way - I have collected the most relevant recipes for lightly salted cucumbers: classic cold way cooking, quick recipe salted cucumbers ("in a bag"), hot, spicy, with additives (apples, for example) and others.
Also choose the list and quantity of spices. In the main, classic recipe for lightly salted cucumbers, they are indicated very approximately. Decrease and increase, depending on your love for spices (or indifference to them).
Cold pickled cucumbers
This method is no different from how you can pickle cucumbers for the winter. The difference is that they do not have to be rolled into jars and it is advisable to eat them before they are completely salted, because we need lightly salted ones.
Ingredients
- cucumbers - 2 kg
- dill old (umbrellas or dill seeds) - 100 grams
- garlic - 2-3 cloves
- Bell pepper - 1-2
- black currant leaves - 3-4
- cherry leaves - 4-5
- salt - 3-4 tbsp. spoons
- water - 800-1000 ml
Wash cucumbers thoroughly. If you have tried them and it turned out that the skin is bitter, soak them in cold water for 4-6 hours (you can leave them overnight), then wash them. Peel and cut the garlic into plates, so it will give off its aroma and taste faster.
Wash the dill, currant and cherry leaves, bell peppers (you can leave it whole or cut it in half, it is not necessary to remove the seeds).
In a jar, saucepan or any other suitable container, put half of the spices, sweet pepper and garlic on the bottom.
Fold the cucumbers, trying to fill the container with them to the maximum, without leaving large voids. To make them settle down better, shake the jar vigorously.
Lay the remaining spices, garlic and pepper on top.
Dissolve salt in cold water in a saucepan.
Pour cold brine over cucumbers.
It should be enough to cover vegetables and spices completely.
If you need to pickle cucumbers quickly, then leave them at room temperature for 2-3 days. If salted cucumbers are not needed so quickly, then you can put them in the refrigerator, where they will slowly salt out.
Quick lightly salted cucumbers in 15 minutes (in a package)
How to quickly make lightly salted cucumbers? For example, in 15 minutes. This is perhaps the fastest recipe for lightly salted cucumbers, sometimes called "dry method" (because without water) and "salted cucumbers in a bag" (because a plastic bag can be used as a container). If you cook it in the morning, then in the evening you can already serve lightly salted cucumbers to the table. And if in the evening - the next morning take it with you to a picnic.
By the way, the “package” is a completely optional element of the recipe. You can lightly salt in a saucepan. The main thing is to have a lid.
Ingredients
- cucumbers - 2 kg
- salt - 2 tbsp. spoons
- fresh dill - bunch
- garlic - head
- vinegar - 3-4 tbsp. spoons
- vegetable oil - 5 tbsp. spoons
- spices - optional
For this salting method, you need a container with a lid or a tight plastic bag.
Wash cucumbers thoroughly. To peel or not to peel the skin - decide for yourself, but know that without the skin they turn out to be more tender.
Chop the peeled dill. Finely chop the garlic (you can use plates if you do not want to get too much garlic smell).
Put the dill and garlic to the cucumbers, add salt, pour in the vinegar.
Add oil.
In addition to traditional spices (garlic, dill, salt), others can be added, such as coriander seeds, paprika flakes or a mixture of allspice.
Place the lid on the container and shake vigorously enough to mix the cucumber slices, spices, oil and vinegar. Place the container in the refrigerator. Cucumbers can be served at the table in a couple of hours. Yes, there are a couple of hours - after 15 minutes the cucumbers will acquire a light salted taste.
If you do it in a package, then it will be your capacity. Everything else is unchanged.
Recipe for spicy salted cucumbers
Cucumbers can be pickled both on their own and with other vegetables, such as zucchini or squash, or fruits (apples are most often taken). This recipe combines cucumbers and carrots in one jar, making them very spicy (and very tasty!).
Ingredients:
- cucumbers - 1 kg
- carrots - 250 grams
- salt - 1-2 tbsp. spoons
- sugar - 50 grams
- ground red pepper - 1/2 teaspoon
- vinegar - 50 ml
- garlic - 1 clove
- vegetable oil - 50 ml
Wash the cucumbers, cut off the tips on both sides, cut lengthwise into 8 pieces (larger ones can be used in more), put in a container.
Grate the peeled carrots coarsely and put to the cucumbers.
Pour sugar and salt, add pepper, pour in vinegar and oil, squeeze a clove of garlic through a press. Mix thoroughly, cover and leave for 3-4 hours in the room or refrigerate overnight.
Lightly salted cucumbers quickly in a hot way
In general, this method differs from the classical one only in that cucumbers are not filled with water at room temperature, but with boiling water. This speeds up the pickling process - after a couple of days you can already drag freshly pickled cucumbers from the jar.
Ingredients:
- cucumbers - 1 kg
- salting set: dry dill umbrellas, horseradish leaves (you can also have a piece of root), black
- currants and cherries
- garlic - 3-4 cloves
- salt based on: per 1 liter of liquid 1 heaping tablespoon
Wash cucumbers well. If they are not very crispy, then hold them in water for several (2-3-4) hours. Trim the ends. Wash all the greens, peel the garlic (in this case, you do not need to cut it). Lay half of the pickling kit on the bottom, then lay the cucumbers very tightly, put the garlic along the way. Put the second part of the greens on top. Dilute the salt with boiling water and pour over the cucumbers. Leave them at room temperature. Already literally tomorrow you can serve them to the table.
Salted cucumbers recipe with apples
The aroma of apples and their slightly sweet taste are a great addition to garlic and fragrant dill. And the bay of cucumbers with hot brine will not have to wait long when you can already get an amber cucumber from the jar.
Ingredients:
- cucumbers - 800 grams
- apples - 2-3
- salt - 2-3 tbsp. spoons
- garlic - 3 cloves
- spices: dry dill, cherry and currant leaves, horseradish leaves
- allspice peas
Wash cucumbers and apples. Cut off the tips of the cucumbers, and cut the apples into slices. Put some of the spices in the bottom of the container, then lay out, alternating, cucumbers and apples, put the remaining spices on top. Dilute the salt hot water and pour brine over cucumbers. Leave until cool and then refrigerate. Cucumbers will be ready in 1-2 days.
Recipe for lightly salted cucumbers "Fragrant"
This recipe does not contain the usual set of spices from dry dill and leaves. We need young dill along with the stem, garlic, bay leaf, cloves, garlic, salt and allspice. And, of course, cucumbers.
Ingredients:
- cucumbers - 1 kg
- dill - bunch
- bay leaf - 2-3
- peppercorns - 5-6
- cloves - 2-3
- garlic - 3-4 cloves
- salt - 2 tbsp. spoons
Wash cucumbers and dill. Fold the dill sprigs down into the jar. Then lay out cucumbers, peeled garlic cloves, peppers, cloves and bay leaves, alternating with each other.
Pour hot brine (dissolve salt in boiling water). Leave for a day warm, and then put in the refrigerator.
You can eat cucumbers already on the second day. The longer they stand, the richer their taste and aroma will become.
Salted cucumbers with mineral water
And one more recipe for salted cucumbers with mineral water:
1 kg of cucumbers, 1 liter of good soda, 2 tablespoons of salt. Dill, garlic, any greens to taste. You don't need to heat the soda. Cut off the ends of the cucumbers. First, stir the salt in a small amount of water, and only then pour the rest of the water into a jar of cucumbers.
ALL. They are ready in a day.
I called this recipe “And there was a crunch nearby” - cucumbers crunch unusually.
It is not unknown that recipes with which you can cook delicious pickles not only simply, but also quickly, are especially popular. Salted quick-cooking cucumbers are perfect for potatoes and are not superfluous in a salad, and they can be served with meat or fish. The technique for preparing spicy cucumbers is not one. In the article we have given the most popular ideas. Just choose what you like best and prepare this savory snack! All these recipes for lightly salted cucumbers are good, and most importantly, they have been tested.
Pay attention to the fact that the cucumbers are about the same size, only in this way they will all become well salted and crispy. If you don’t have the opportunity to pick vegetables like that, then just cut them into sticks.
Before salting, it is necessary to soak the washed cucumbers in cold water. Three hours will be enough. You can immediately cut off the edges, then cucumber bitterness will come out if you suddenly come across an unsweetened variety of vegetable.
And a few more secrets:
- Choose pickles with thin skins. They are sweet, without bitterness and, of course, will be salted faster.
- Only blackcurrant leaves are suitable for brine, as they have the most vivid aroma.
- Use to give piquant taste hot peppers. A lot of it is not needed: a small pinch is enough, or add a little crushed red pepper, and for a small amount of cucumbers (less than 2 kg) - on the tip of a knife.
Recipe for classic salted cucumbers. Cooking in a package
Whether to add garlic or not - opinions on this matter still differ. However, if you look at several classic recipes salted cucumbers, you will notice that both options are found there. It will turn out more fragrant, and there will be no flaws in taste if you use garlic.
- Cucumbers for pickling - about 1 kg
- Fresh dill - a third of a medium bunch
- Garlic - 4-5 large cloves
- Salt rock - 1 tbsp
- Black pepper (peas) - 3 pcs
- Horseradish - 1-2 medium leaves (to protect pickles from mold)
Cooking:
- Rinse the cucumbers thoroughly, cut off the tips, pierce with a toothpick in several places so that the salt and aromas from spices and herbs saturate the pulp well. Can be cut into pieces if desired.
- Rinse the greens and peel the garlic cloves.
- Finely chop the dill and garlic, after removing the husk. We send these ingredients in a tight plastic bag along with cucumbers.
- We add peppercorns and horseradish leaves there, first pounded in our hands, and then torn into medium pieces.
- We sprinkle everything with salt. We do not tightly tie the package and shake it, sort it out for even distribution of ingredients and impregnation.
- Then we tie it well and leave it at room temperature for 6-7 hours. We store the finished snack in the refrigerator.
Cucumbers in a jar. lazy option
This cooking method is no more complicated than the previous one. This recipe is no less common and has an advantage. Ready-made lightly salted cucumbers are perfectly stored in a jar, and the brine after them can be reused, the taste new snack will not deteriorate.
- cucumbers
- Dill - bunch
- Garlic - 7-10 cloves
- Water - 1 l (per 3 l jar)
- Salt - 3 tablespoons (for 1 liter of water)
- Black peppercorns - 2-3 pcs per jar
How to cook:
- Prepare cucumbers: wash, cut off the tips.
- Rinse the greens and coarsely chop or tear with your hands. Peel the garlic.
- We evenly distribute the greens, garlic and peas among the jars, and first you need to put a little on the bottom, a little between the cucumbers and leave a part for distribution on top of the cucumbers, in the rim area.
- Put the vegetables in a jar, cover with salt and pour cooled boiled water (see calculation of ingredients).
- We close the jars with a lid. They need to be turned upside down several times. The salt is well distributed.
- Keep warm until fully cooked.
Pickled cucumbers in hot brine
One of the most simple recipes, and most importantly, it will be possible to treat yourself to a snack immediately after the brine cools down. Simple, quick and very tasty, even with a minimum amount of greens. Vegetables do not lose their shape and color, they remain crispy!
- cucumbers
- Garlic - 3-4 cloves (optional)
- Dill - a couple of sprigs
- Coarse salt - 1 tbsp (per 1 liter of water)
- Currant leaves - 3-4 pieces
- Horseradish leaves - 2 pieces (small)
How to cook:
- Prepare cucumbers as in previous recipes.
- We knead the currant and horseradish leaves in our hands, and then tear them to spread the aroma and taste.
- Cut the garlic or put it whole - choose to your taste.
- Dill cut or disassemble.
- Lay out all the ingredients, alternating. Fill with hot water.
- Create oppression (see how to do this in the recipe below). Leave warm until completely cooled. We store the finished snack in the refrigerator, in a jar.
Simple salted cucumbers in a bag
The easiest option is how to cook lightly salted cucumbers in a bag. Only three ingredients available and what an amazing taste! It is especially good to add dill grown on your site. Umbrellas of this dill give a special piquancy.
- Small cucumbers - 2 kg
- Dill - ½ bunch
- Coarse salt - 2 tbsp
Cooking:
- Rinse the cucumbers, cut off the ends.
- Wash the dill thoroughly.
- Cut it not too finely or disassemble it into twigs.
- All components are sent in packages. We tie the bags and mix (shake the contents).
- For better storage, put a portion of cucumbers in a double bag.
- Salt in the morning and store until the next morning in the refrigerator or after salting leave warm for 5-7 hours, shaking occasionally.
Spicy lightly salted cucumbers in a saucepan
The main thing when pickling cucumbers fast way- this is that vegetables do not have to be rolled up. And when cooking in a saucepan, it is enough to create oppression - a press. How to make it? Option one: we select the lid a size smaller, turn it over so that the handle is inside the pan, and not outside, and put something heavy on the lid, such as a stone. Method two: put another smaller pot on the pot with cucumbers and pour water into it.
- Cucumbers - 2-2.5 kg (per 3l pan)
- Water - to close the cucumbers
- Rock salt - 3 tablespoons of salt
- Sugar - 2 tbsp sugar
- Garlic - to taste
- Dill umbrellas - 3 pcs
- Carnation - 2-3 inflorescences
- Currant leaves - 7-8 pieces
- Tarragon - 2 stalks
- Bay leaf - 3-4 pieces
How to cook:
- We wash the vegetables, cut off the edges.
- Dilute salt and sugar in cold filtered water until completely dissolved.
- At the bottom of the enameled container, lay out some of the herbs and spices, alternating with vegetables.
- Pour the brine into the container.
- Close with a couple of currant leaves, but you can also use raspberry leaves.
- We put the pan in a warm, suitable place, and set the press on top.
- A day later, salted cucumbers are ready.
