A quick way to pickle cucumbers in a hot way. Salted cucumbers on mineral water

Pickled cucumbers are certainly different from lightly salted ones. Because we prepare pickled ones for the winter, and lightly salted ones for immediate consumption.

I have already given articles. He gave separately. Now it's time to harvest pickled cucumbers for the winter. Yes, not just pickled, but crispy, plump. This is what we're going to do now.

How to pickle cucumbers. Step-by-step recipes for pickled cucumbers with various sterilization options

In this article, you will find 3 of the best and simple prescription, in my opinion, how to prepare pickled cucumbers for the winter. They differ in sterilization methods and ingredients.

Read, watch and prepare. I wish you success!

Menu:

1. Pickled cucumbers in liter jars for the winter

Ingredients:

• cucumbers

• Stems (petioles) and horseradish leaves
• Garlic
• Hot chilli pepper
• Leaves black currant
• cherry leaves
• dill umbrellas
• Salt, sugar
• Vinegar 9%

Cooking:

1. We must have sterilized jars with lids ready. We sterilize as follows: we wash the jars well with soda or mustard, do not wash the sterilization jars with detergents.

2. We put the washed clean jars in cold oven, set the temperature to 130 ° C and after the oven has heated up, keep them there for 5 minutes, turn off the oven, open the door and let the jars cool completely. That's it, the banks are ready. Well, just fill the lids with boiling water, also for 5-10 minutes.

3. Cucumbers should be fresh, young, 8-15 cm long. Of course, you can take another length, but I'm talking about the best option. And those cucumbers that are longer can be preserved sliced, and not whole.

4. Choose cucumbers with pimples, not smooth ones. As I already wrote in an article about lightly salted cucumbers, do not take bitter cucumbers for pickling. They will remain bitter even after salting. Salt does not kill bitterness.

If you buy cucumbers, ask sellers if their cucumbers are suitable for canning. Not all varieties beautiful cucumbers can be preserved for the winter

5. Wash the cucumbers well and cut off the ends on both sides. Fill cucumbers with regular cold water, not boiled. Leave for 1-2 hours, but not longer, so that the cucumbers do not sour.

We will pickle in liter jars. This is convenient because even if someone comes to visit, the jar of cucumbers will be enough and at the same time they are eaten in one sitting.

Laying the spices preparing our future pickled cucumbers for the marinade

6. Getting to the spices. Horseradish is an essential ingredient, it gives crunchiness and strength to cucumbers. If horseradish leaves are very large, tear or cut into smaller ones and put them first in clean, sterilized liter jars. Do not try to stuff the entire sheet into the jar, half or even a quarter of the sheet is enough.

7. In each jar we put one currant leaf, two cherry leaves, 1 garlic clove, cut in half and a piece of horseradish stalk. Later we will add a dill umbrella to each jar.

Spices should not be too much. Enough, 10% of the capacity of the can.

9. On top of the cucumbers, we will lay out the second part of the same spices, on a currant leaf, on a piece of horseradish stalk, on a clove of garlic cut in half.

10. If there is space left in the jars, put it on top little cucumber and add chopped cucumbers so that the jar is full to the top. We cut hot pepper and together with the seeds we put in pairs small pieces to each bank.

Who does not like spicy, although pickled cucumbers will turn out not very spicy, you can not do this. Do not put hot peppers.

11. From above we lay one or two dill umbrellas in a jar. Everything, our jars are fully assembled and ready for the marinade.

Cooking marinade

12. For every liter of water we take 2 tablespoons of salt and one tablespoon of sugar. We put a few bay leaves, a few black peas allspice You can also add mustard seeds. Well, if there is, then add a mixture for pickling cucumbers. It's all there.

13. Put the pan on the fire, bring to a boil. Let it boil for 3-4 minutes and the marinade is ready.

14. But before pouring the marinade, we still need to sterilize the cucumbers and spices. To do this, slowly pour a little ordinary boiling water into each jar and pour the same amount into other jars, then return to the first one and add a little more.

15. And so top up the intake at 3-4. So that your banks do not burst. Pour just under the neck so that all the greens are covered with water. We cover the jars with lids. Let stand for 4-5 minutes.

16. Then drain the water and repeat the procedure. Pour boiling water over, close the lids and now leave for 5-7 minutes. Cucumbers should warm up well.

17. To drain water from jars, the contents of which should remain inside, special polyethylene lids with holes are sold. It is very comfortable. Be careful. Don't get burned!

If this is not done, then such jars will not be stored for a long time, they will swell.

Start pickling cucumbers

18. Bring the marinade to a boil and immediately, almost boiling, pour into jars. Our jars are hot, so you can pour the marinade, do not be afraid.

19. At the same time, fill the lids with which we will close the jars with boiling water.

20. Did you notice that we haven't added vinegar yet. Adding vinegar to the marinade, I think is wrong. It will evaporate a lot when boiled. Therefore, we will add it directly to the banks. Add 30-35 ml to each jar. 9% vinegar. This is about 2 tbsp.

21. After adding vinegar, add the marinade to the very top of the cans. When pouring, we try to get bay leaves, allspice peas and other spices from the marinade into each jar.

Attention! When salting, take rock salt. Do not take salt "Extra" and especially iodized. Cucumbers may be soft.

22. We close the jars with sterilized lids and roll them up. Turn each jar upside down. Check if it's leaking.

23. Well, that's all. Our pickled cucumbers, tasty, crispy, are ready for the winter. We leave the jars to cool with the lids up, without closing anything, otherwise the cucumbers will steam.

After we put the cucumbers in storage, again with the lids up.

You can try them in a couple of weeks, but it's better to leave them for the winter and start opening in a couple of months.

Bon appetit!

1. Recipe for pickled cucumbers with original sterilization

   

   Ingredients:

   For 1- liter jar:

   • cucumbers

   

   • Stems (petioles) of horseradish - 1-2 pcs.
   • Blackcurrant leaf - 1-3 leaves
   • Cherry leaf - 2-3 leaves
   • Umbrella dill - 1 pc.
   • Garlic - 1-2 cloves
   • Allspice - 2-3 peas
   • Black pepper - 2-3 black peppercorns
   • Salt - 2 tsp
   • Sugar - 3 tsp
   • Vinegar 9% - 50 ml.

   Cooking:

   

   1. Wash cucumbers well and pour cold water for 1-2 hours.

   We will marinate in liter jars.

   2. Cut the horseradish stalks into pieces to fit in a jar. We do not always take horseradish leaves, sometimes only stems. They are the most important, on which the crunch of cucumbers and density depend.

   3. Put in each jar 2-3 chopped pieces of horseradish stalk, 2-3 leaves of currant and cherry, 1-2 cloves of garlic, I usually cut them in half. On the umbrella of dill. 2-3 peas of allspice and 2-3 peas of black peppercorns.

   

   4. Cut off the ends of the cucumbers on both sides and put them in jars.

   

   5. Usually it is not possible to fill jars completely with whole cucumbers. Therefore, we add sliced ​​\u200b\u200bto the jar.

   6. Pour lids from cans boiling water and leave for 5-7 minutes to sterilize them.

   

   7. To sterilize jars of cucumbers, we need a large saucepan. At the bottom of the pan we lay some thicker rag or put a plate so that the jars do not touch the bottom.

   8. Install the jars in the pan. Pour 2 teaspoons of salt into each jar, I remind you again, take coarse rock salt. Do not take salt "Extra" or iodized.

   

   9. We fall asleep 3 teaspoons of sugar and pour in 50 ml. 9% vinegar.

   We start to sterilize

   

   10. We cover the jars with prepared lids and very carefully begin to pour hot water into a saucepan. They poured a little on one side, pour on the other, on the third, etc., so that our banks do not burst. Do not pour water directly on the jars. Try to pour over the sides of the pot.

   

   11. Pour water approximately over the shoulders of the banks. We put the pan on the fire and sterilize the jars after boiling for 20 minutes.

   

   12. Sterilized jars, immediately after we take them out of the pan, pour boiling water to the very top.

   

   13. We roll up the jars with lids, turn them over, we don’t need to wrap the jars and let them stand for 30 minutes.

   

   14. That's it. Our pickled cucumbers are ready.

   We store everything canned in a cool room, but such cucumbers will stand even when room temperature, not the battery of course.

   Bon appetit!

Pickles fast food V summer season are one of the most sought after snacks. They possess fresh aroma, shaded herbs and skillfully selected spices, look bright and appetizing. They can be served as independent dish or complement them with a side dish. It's a good idea to use pickled fast way cucumbers for salads You will have to spend quite a bit of time preparing the snack, and it will be ready to eat in just a few hours.

Cooking features

Even a novice cook can pickle cucumbers in a quick way. The result will certainly live up to expectations if the culinary specialist knows and takes into account a few points.

• You can pickle cucumbers hot and cold. Using a hot marinade helps speed up the process, but does not keep it fresh, bright color cucumbers. It is advisable to use it if you want to quickly pickle whole fruits. If you want vegetables to retain their original color, choose recipes that involve the use of cold marinade.
• Young and mature cucumbers can be marinated in a quick way. Ripe fruits are peeled with a vegetable peeler, otherwise the snack will have a rough taste. Similarly, it is recommended to do with bitter fruits.
• The smaller the vegetables are cut, the faster they marinate. Cucumbers are cut into circles or bars. The latter are obtained by cutting the fruit lengthwise into 4 parts and cutting them into pieces 4–6 cm long.
• You can pickle cucumbers in glass jars and forms, plastic containers, bags. Metal utensils can give a snack bad taste. Moreover, aluminum reacts with acids, resulting in the formation of harmful substances. If you are using a bag to prepare snacks, it is best to take two and put them inside each other to prevent leakage. If you are not sure that the marinade will not seep through the bag, substitute a plate under it.

Instant pickled cucumbers are usually ready to eat in 3-4 hours, but most pleasant taste they get it in about a day.

Easy pickled cucumber recipe

• cucumbers - 1 kg;
• water - 1.5 l;
• salt - 60 g;
• sugar - 10 g;
• allspice peas - 10 pcs.;
• cloves - 5 pcs.;
• horseradish leaves - 2 pcs.;
• garlic - 10 cloves;
• dill umbrellas - 5 pcs.;
• table vinegar (9 percent) - 80 ml.

Cooking method:

• Wash your cucumbers. If they are a little wilted, soak them for an hour in ice water.
• Place the cucumbers in a saucepan, do not cut the tails.
• Cut the garlic into slices, pour over the cucumbers.
• Spread pieces of horseradish leaves, dill sprigs on cucumbers.
• Boil water, dissolve salt and sugar in it.
• Add cloves and pepper. Boil for 5 minutes.
• Pour in the vinegar, stir. Remove the pot of marinade from the heat.
• Pour hot marinade over cucumbers. Leave to cool indoors.
• When the marinade has cooled, move the container with cucumbers to a cool place.

After 6 hours, you can take a sample, but if you wait an extra day, pickled cucumbers will become even tastier.

Instant pickled cucumbers in honey marinade

• cucumbers - 0.5 kg;
• water - 20–30 ml;
• honey - 20 ml;
• salt - 20 g;
• mustard powder - a large pinch.

Cooking method:

• Rub salt with honey, it will acquire a liquid consistency from this.
• Add mustard, after diluting it with a spoonful of warm water, and vinegar.
• Stir. Temporarily set the marinade aside.
• Wash the cucumbers, dry them with a napkin. cut into large pieces oblong shape. Put in a package.
• Add marinade to cucumbers.
• Tie the bag well, shake it.
• Put the bag of cucumbers in a cool place.

This hour later spicy snack from cucumbers to honey marinade can be served at the table.

Pickled Cucumbers with Soy Sauce

• fresh cucumbers - 1 kg;
• chili pepper - 1 pc.;
• dill - 8-12 branches (according to the number of cucumbers);
• water - 0.75 l;
• sugar - 80 g;
• soy sauce- 60 ml;
• vegetable oil - 50 ml;
• apple cider vinegar (6 percent) - 50 ml;
• salt - 60 g.

Cooking method:

• Wash cucumbers, blot with a napkin. Cut the fruit crosswise along, but not completely. Leave uncut only sections about 2 cm long.
• Sprinkle the cucumbers with salt, using just one tablespoon at this stage.
• Wait 40 minutes. Drain the liquid formed at the bottom.
• Insert a sprig of dill into each cucumber.
• Arrange the pepper rings on top.
• Boil water, dissolve the remaining salt and sugar in it, let cool to room temperature.
• Heat the oil in a frying pan, pour over the cucumbers, mix gently.
• Add soy sauce, stir again.
• Pour vinegar into the cooled brine, mix.
• Pour the marinade over the cucumbers. Cover with a lid. Leave overnight at room temperature.

A day later, cucumbers can be served at the table, added to salads. For further storage the container with the snack must be moved to the refrigerator.

Quick Pickled Cucumbers with Onions and Sweet Peppers

• cucumbers - 0.5 kg;
• onions - 100 g;
• bell pepper - 100 g;
• table vinegar (9 percent) - 100 ml;
• salt - 10 g;
• sugar - 0.2 kg.

Cooking method:

• After washing and drying the cucumbers with a napkin, cut off their tips. Cut the vegetables into circles about 0.5 cm thick. If the cucumbers are large, they must first be peeled. Slice big vegetables it is recommended not in whole circles, but in their quarters.
• Remove the stem from the pepper along with the seeds. Rinse the pulp, blot with a napkin, cut into half rings. Put in a bowl with cucumbers.
• Free the onion from the husk, cut into thin half rings, add to other vegetables.
• Mix sugar and salt with vinegar. Bring to a boil.
• Mix vegetables, put in a jar or other container suitable for pickling.
• Pour in the marinade. After an hour, put the jars of cucumbers in the refrigerator.

This appetizer will be ready for use in a day. It will become tastier and more aromatic if it is supplemented with dill, parsley, cilantro.

Instant pickled cucumbers go well with potatoes, meat dishes. They can be served separately, along with a side dish, used for salads. You can pickle cucumbers in a quick way, both in pieces and whole.

Ingredients

Fresh cucumbers - 2 pieces
Vinegar 9% - 165 ml
Water - 1.5 cups
Salt - 1 tablespoon
Garlic - 2 cloves
Dried basil - 2 tablespoons
Black peppercorns - 5 grams
Bay leaf- 1 piece
Anise - 5 grams

Cooking

1. Mix salt and vinegar together and beat a little with a whisk.

2. In clean jar lay out the sliced ​​\u200b\u200bcucumbers.

3. Add garlic, pepper, basil, anise seeds and parsley to the jar.

4. Pour the cucumbers with a mixture of vinegar and salt, and then to the top with water.

5. Close the jar nylon cover and put special pickled cucumbers in the refrigerator.

Special pickled cucumbers can be eaten after 8 hours.

Salted cucumbers on mineral water

Ingredients

Fresh cucumbers - 15 pieces
fresh greens(parsley, dill) - 1 bunch
Salt - 30 grams
Mineral water - 1 l
Garlic - 6 cloves

Cooking

1. Thoroughly wash the cucumbers, cut off the ends and put the cucumbers in a container. Add salt and chopped garlic, and mix everything well so that the salt and garlic evenly cover the cucumbers.

2. The bottom of the dishes in which you will pickle cucumbers, lay out horseradish leaves, celery and a small amount dill. Put the cucumbers there and pour everything with mineral water.

3. Cucumbers reach in the refrigerator during the day. After that, they can be served at the table.

Pickled cucumbers in Ukrainian

Ingredients

Cucumber - 2 kilograms
Dill - 1 bunch
Horseradish - 2 pieces
Garlic - 6 cloves
Hot red pepper - 1/3 piece
Salt - 2 tablespoons
Water - 1.5 l

Cooking

This recipe is a purely Ukrainian version of pickled cucumbers. So often cooked by my grandmother, who lived in Ukraine. Now I have adopted such a tasty and crispy experience from her.

1. First, fill the cucumbers with water. We leave them for 2 hours.

2. During this time, we wash the dill. Cut it up pretty big. Next, peel the garlic, then cut the slices in half. Pepper cut into rings. Coarsely chop the leaves of horseradish (it is better to tear with your hands). IN warm water add salt and stir well to dissolve it.

3. Now we wash the cucumbers. Cut off the ends on both sides. We put the cucumbers in a 3-liter jar. We lay it very tightly, and in the process we add pepper, garlic and herbs. We fill everything with brine. It should completely cover the contents of the jar.

4. We put the jar on a plate (deep) - excess liquid will drain into it during fermentation. In this form, we leave pickled cucumbers in Ukrainian for several hours. After that, you can eat.

Super fast spicy cucumbers

Ingredients

Fresh cucumbers - 500 grams
Garlic - to taste
Fresh herbs (parsley, dill) - to taste
Salt - to taste

Cooking

1. Cut the cucumbers into slices, cut the garlic into rings, chop the greens.

2. Take a suitable container.

3. Place all products in a bowl, lightly salt and pepper to taste, mix thoroughly.

4. Leave at room temperature for 1-2 hours. And that's it!

Pickled cucumbers with vodka

Ingredients

Cucumber - 2 kilograms
Salt - 75 grams
Cherry leaves - 1 piece
Currant leaves - 1 piece
Horseradish - 1 piece
Dill - to taste
Vodka - 50 ml
Water - 1.5 l

Cooking

1. Soak young cucumbers for 2 hours in cold water.

2. Wash well, remove the stalks and dried flowers.

3. Put in a deep bowl, scald with boiling water and immediately transfer to cold water. This procedure is more convenient to carry out with a large colander.

4. Wash the currant and cherry leaves, wash the horseradish root, peel and cut into slices.

5. Place cucumbers tightly in a jar along with leaves and horseradish. Add 50 ml of vodka.

6. Dissolve salt in raw cold water.

7. Pour cucumbers in a jar with the resulting brine, close tightly with a plastic lid. Shake for a better connection of brine and vodka.

8. Pickled cucumbers with vodka immediately put in a cold place for at least 3 hours.

Bon appetit!

An instant recipe for making crispy pickled cucumbers in 2 hours is a real salvation for those who need to quickly create such a famous folk snack. Cucumbers prepared in this way are juicy, slightly sour with a pronounced salty flavor.

They can be served as an appetizer for strong drinks, or can be added to various soups, salads, sauces, etc. - it all depends on your taste preferences. Cucumbers are stored in brine from two days to a week, subject to a cool temperature, and, at the same time, they become more fragrant every day!

Ingredients

For pickling 0.5 kg of cucumbers you will need:

• 0.5 kg freshly picked cucumbers
• 0.5 st. l. salt
• 0.5 st. l. granulated sugar
• 1.5 st. l. 9% vinegar
• 2-3 dill umbrellas
• 1 horseradish sheet
• 2-3 garlic cloves
• 2-3 pcs. carnations

Pickled cucumbers in 2 hours: cooking

1. No oil or other liquids need to be added. Rinse the cucumbers in water, thoroughly washing off all the thorns and dust from the vegetables. In a bowl in which the cucumbers will be pickled, put the washed horseradish leaf and dill umbrellas.

2. Then add the washed cucumbers there as well. Do not cut off the tails from vegetables when pickling.

3. Pour salt into the saucepan and granulated sugar. Fill with water - it will take about 700-800 ml. Bring spice water to a boil. As soon as this happens, turn off the heat and pour in 9% vinegar. If you have in stock vinegar essence, then instead of 1.5 tbsp. l. pour in 1.5 tsp. acids. But be sure to pour vinegar only into non-boiling water - otherwise the entire marinade will run off to the stove.

4. Meanwhile, peel the garlic cloves and cut them into slices. Add along with the cloves to the bowl with the cucumbers.

5. Pour hot marinade over all ingredients.

Lightly salted cucumbers - excellent summer snack with or without reason. They are great to serve with boiled potatoes, skewers, fried chicken, to any other dishes; use as a component for salads, and just crunch for pleasure.

I'm not saying how good they are under strong drinks You won't find a better appetizer!

Ways to prepare such an appetizer simply can not be counted. And all because the people's love for this business is too great. In addition, when they grow in their own beds, and you shoot them every day in a bucket, then all that remains is to preserve them and lightly salt them. Because to overpower them in other ways is simply not possible.

But if conservation is a responsible and long process, then salting them quickly is just what you need. Therefore, they are salted in pots, jars, and simply in bags. Salted in the evening, and in the morning you can already serve it on the table. And there are super fast ways, thanks to which they can be served at the table in half an hour. These are the methods of salting in packages, beloved by many, or express methods.

In today's article, we will consider such quick methods just today. Of course, we cannot reflect all of them in one article, since there are just a lot of them! But at least the most basic and popular ones need to be known.

Most convenient way cook salted cucumbers in a saucepan. Fruits of any size are suitable for this, but it is still best to take medium or small specimens. Firstly, because they will pickle faster, and secondly, because their skin is much more tender and therefore they themselves will turn out crispy and not soft.

In addition, in large fruits, rather large seeds are formed inside, and all the taste of the pulp is given to them. Therefore, large specimens can be salted, but only when there are no others.

We will need:

• cucumbers - 10 pieces (medium size)
• horseradish leaf - 1 pc.
• dill - 4 umbrellas (2 - 3 sprigs)
• garlic - 2 cloves
• red Bell pepper- taste
• black peppercorns - 7 pcs

For filling:

For 1 liter of water - 1 tbsp. a spoonful of salt

Cooking:

1. Wash fresh strong fruits, cut off the ends. If they are solid, then they can be used immediately. And if the fruits are sluggish, then they must be poured for 3-4 hours with cold water. During this time, they will be saturated with water and after salting they will be hard and crispy.

2. Thoroughly rinse the greens. I always take dill by eye, only their approximate amount is given in the composition of the ingredients. You can use any of its parts - the umbrellas themselves, and the stem, and their openwork foliage. If the dill bush is large, then the stem must be cut.

In general, it is better to use different parts of it. It will be better for both taste and aroma.

3. Peel the garlic. Cut it into thin slices.

4. If you like spicy snacks, then cook a piece of red capsicum. Personally, I always add it to pickles, at least, at least in lightly salted ones. I add quite a bit, so that eating finished product you don't feel it at all. But it leaves its own little taste mark.

5. Put a pot of water on the fire. If the fruits are not very large, then a liter should be enough. But even if it’s not enough, then it’s better to boil a little more later.

6. As soon as the water boils, pour salt into it and mix. If you want to add a small sweet note then add one and a half tablespoons of sugar.

7. In the meantime, the water is boiling on the stove, put all the cooked ingredients in layers in the pan. Put some greens down, then cucumbers, and the remaining greens.

In principle, it does not matter how you distribute the ingredients. But it is desirable that a little horseradish and dill be on top. They need to sort of cover the top layer.

saucepan big size for such a quantity of fruits it is not necessary to take. Otherwise, more brine will be needed. See that after laying out the cucumbers in the pan, there is enough space left for him.

Besides large saucepan it will be inconvenient to put in the refrigerator, it will take up all the free space there.

8. Well, everything is laid out, and by this time we have already prepared the pickle. It must be salty. When you add salt, do not be afraid that there may be a lot of it.

Pour the boiling brine into the filled pot. It should completely cover all its contents. If the filling was not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as many as you need.

9. Prepare a saucer the size of the inside of the pan and place it on top so that it plays the role of oppression and crushes all the contents.

10. Leave at room temperature overnight. In the morning our salted cucumbers ready. Especially if they are small. If they are larger, they will need a little more time.

11. But no matter how it was, in the morning you need to put the pan with the contents in the refrigerator. The salting process will take place there as well. But in the refrigerator, the brine will retain its transparency. If you leave it at room temperature, then soon it will begin to become cloudy and sour. And the fruits will also acquire a sour taste.

That's basically it! Cucumbers can be eaten and enjoyed with their crunchy content and pleasant taste.

And here is a video on how you can cook your favorite snack in a saucepan.

We made a video specially for this article, and we really hope that it will help you quickly cope with the task. Go to the channel, see other materials, there are a lot of interesting things. Friends, and do not forget to subscribe and press the bell so as not to miss new interesting recipes!

Snack cucumbers cooked in a bag for 1 hour

This version of salting is incredibly loved by the people, and in this way they are cooked at home, in the country, and even at work. And those who went out into nature generally consider it to be the best. As soon as the first fruits ripen in the gardens, they are harvested, and after eating a few fresh ones, they immediately take up the packages.

According to this recipe, by the way, you can salt not only in the bag, but also in plastic container. The effect can be achieved exactly the same, and even much faster.

But today we are salting in a bag, so we are preparing it. Yes, not one, but two, for better strength. So that our cucumbers do not inadvertently jump out of the package.

And I almost forgot to say that this method is not only very tasty, but also the fastest. After our product has been salted, after 40-60 minutes it can already be eaten in full ready-made. And it must also be said that it is so simple that it is unlikely that it will be possible to find something even simpler.

We will need:

• cucumbers - 500 gr
• garlic - 1 - 2 cloves
• dill - half a bunch
• horseradish - 0.5 sheet
• pepper - to taste
• salt - to taste

Cooking:

Medium-sized varieties are best suited for this method. Moreover, they can salt not only ordinary small vegetables, but also long ones. lettuce varieties. They are long and thin, and this is just good, it means they will be salted faster.

1. Wash the fruits, cut off the ends on both sides and cut. This can be done in different ways, you can cut them lengthwise into 2-4 parts, depending on the size. And you can cut them into medium-sized circles, or cubes. It also depends on their size.

The smaller you cut them, the faster the salting time.

A feature of this method is just that the vegetable is necessarily cut. How you do it doesn't make much of a difference. The main thing is that the pieces are not too big or too small.

2. Chop the garlic as finely as possible, this is important. We need garlic juice, which will quickly penetrate the pulp of the fruit. Therefore, for this, you either need to chop the garlic very finely, or use a garlic press.

3. We also need to cut the dill smaller. For this recipe, only the tender parts of the dill are needed, the coarse stems are separated and removed. If in other methods of salting you can use any of its parts, then only openwork twigs are suitable here.

And lovers can still add a little parsley for taste and aroma.

4. Tear half a sheet of horseradish with your hands into small fragments, so that later you can easily remove them.

Sometimes there is no horseradish, so nothing terrible will happen if we do not add it. When we salt cucumbers in this way at work, no one even remembers about it.

5. Salt the fruits, as for salad, so that they can be eaten. They should be fairly salty. To determine if there is enough salt, the chopped sticks must be mixed and be sure to try.

If the taste suits you, then just take another pinch of salt and pour it into our workpiece. We are preparing lightly salted cucumbers, not a salad, so you need a little more salt than for a salad.

6. Now that everything is cut and prepared, you can add all the components in plastic bag. Rather, in two packages, one must be inserted into the other. Then you will understand why such manipulation is needed.

7. Yes, almost forgot. Add some more pepper. I really like to crush two or three peas of black pepper for this and add them. The aroma in this case will be simply stunning.

But if you don't want to mess around, just add a pinch of regular ground pepper.

8. Now the fun begins. Twist the bag and shake it very vigorously with up and down movements so that all the components are mixed, and juice should appear.

9. Let it lie down in this state for about 10 minutes, and then shake it again. After that, draw air into the bag, you can even inflate it there and tie it tightly. Remove to refrigerator.

An hour later, our delicious and fragrant snack is ready. Feel free to serve it on the table and treat everyone present.

If there is no refrigerator, then at room temperature you can keep the snack for not an hour, but 30-40 minutes, periodically shaking the bag again.

The finished product is best to eat immediately. When it lies for a long time, it loses its taste. Garlic smell and aftertaste begins to prevail. And the cucumbers themselves lose their shape, because the juice flows out very intensively. And their taste becomes watery. Therefore, lightly salt them in a bag for one, maximum two times.

But it is still desirable to eat them on the same day.

Cherry tomatoes can be salted in the same way. To do this, they need to be pricked with a toothpick. And the time for salting will take 24 hours. But they turn out to be simply incomparable.

This is so wonderful and fast way. To prepare such an appetizer of time - you need everything - nothing. Cut everything, but shake it, that's the whole story.

And such cucumbers can be pickled in just 10 minutes. Watch the video from our YouTube channel.

It's so fast and easy!

Lightly salted cucumbers in hot brine overnight

It will take exactly one night to salt our green vegetables in this way. That is, if you pickle them in the evening, then in the morning you can already eat them with might and main, especially if you use small specimens.

We will need:

• cucumbers - per 3 liter jar (how much will go in)
• dill - 8 umbrellas (or 1 large bush)
• currant leaf - 8 pcs
• cherry leaf - 8 pcs
• horseradish - 1 sheet (small)
• garlic - 2 cloves
• black pepper - 10 pcs
• allspice - 3 pcs
• red capsicum - to taste and spiciness
• clove buds - 6 pcs

For brine:

• water - 1.5 liters
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons

Cooking:

I will pickle cucumbers in a three-liter jar, but you can also pickle in a saucepan. It’s just that everything can be packed very compactly and tightly in a jar, and more space will be needed in a saucepan. But this will not affect the quality in any way, so choose the capacity yourself.

1. Wash the fruits and cut off the ends. Let me remind you that if they are small and plucked, for example, in the morning, and you cook them in the evening, then soak them in water for 3 hours. This is provided that you do not immediately put them in the refrigerator. The same applies to purchased copies.

Otherwise, they will not turn out crispy and dense. It's summer now, and cucumbers under the influence of heat quickly lose moisture. And moisture is very important for everything to work out as it should.

2. Wash the greens and immediately put them all on a plate so that you don’t forget anything later. Today I did not have currant leaves, and I decided to replace them with raspberry leaves. Of course, I will not achieve a smell, but I will be able to maintain rigidity.

Dill can be used not only in umbrellas, but also take a whole bush, along with the stem. If he large size, then you can cut it as you need.

Tear the horseradish leaf into smaller pieces.

3. Prepare spices, too, all at once in one place, so as not to forget anything. I use red hot peppers. He happens varying degrees sharpness, this must be taken into account. My pepper is very spicy and therefore I take it quite a bit - a little.

Peel the garlic and cut into thin slices.

4. We will need three-liter jar. It must be thoroughly washed with soda and rinsed with boiling water.

5. Now that we have everything ready, we will put everything in a jar. Put the fruits very tightly to each other in the first layer. If the last of them has to be squeezed in, then this must be done. The denser we lay them out, the less brine we need.

Lay out larger specimens down, smaller ones on top. Small ones will pickle faster, and we eat them faster. In the meantime, the essence, but the point, the lower ones will already arrive in time.

6. Then lay out a little different greens and some garlic.

7. Then cucumbers again, you can have two layers at once. And again greens, garlic and half of the whole pepper, along with red. In the middle - it's the place.

8. And so, alternating layers, fill the jar to the very neck. I have medium-sized samples and there are much more of them in the jar than I expected. And it wasn't even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.

9. Be sure to put the remaining peppercorns and herbs on top. Excellent, everything turned out very nice. And tomorrow it will be delicious!

10. Boil water, as it boils, add salt and sugar. Wait for them to dissolve and boil again. Pickle, and it is also called brine - ready.

11. Pour it into a jar under the very neck. It took me about 1.4 liters. But this amount will depend on how tightly you folded all the cucumbers.

12. Cover the jar with a saucer, if they want to jump out, then put a liter jar of water on top.

13. Leave the jar in the kitchen at room temperature until morning.

14. In the morning you can see that they have changed their color. This means that they are ready. And you can take a sample.

15. After trying, put the jar in the refrigerator and store it there. At any time of the day or night, cold crispy cucumbers are waiting for you to get them and taste them.

By the evening, larger specimens will also come up. Therefore, boil potatoes or fry meat. An incredible dinner awaits you!

Quick recipe for salting with lime and mint

This appetizer is very good to cook when going on a picnic. They are ready almost instantly. It will take only 30 minutes for them to salt and become very tasty.

We will need:

• cucumbers - 1.5 kg
• lime - 3 pcs
• dill - 1 bunch
• mint - 4 sprigs
• salt - 2 tbsp. spoon
• sugar - 1 teaspoon
• allspice - 3 peas
• black pepper - 4 peas

Cooking:

1. Wash the fruits and cut off the ends on both sides. Cut each of them into two to four parts, depending on their size.

2. Crush the peppercorns in a mortar. Could also be used ground pepper, but when the pepper is freshly crushed, it has a very different smell, much richer and more aromatic.

3. Wash and dry the limes. Then grate the zest, only its green part.

Add the zest to the mortar and grind it together with the pepper. You can feel the scent. Here also, and maybe our cucumbers will smell even better.

4. Squeeze the juice from the remaining limes into a separate container.

5. Mint and dill cut into smaller pieces. If the dill has very thick stems, then it is better to cut them off. If they are small, and most importantly not hard, then cut them too.

6. Transfer the fruits to a bowl. Pour juice over them and sprinkle with spices. Then gently mix so that the sticks remain whole.

7. Let stand like this for 30 minutes. After this time, they are ready and they can be served at the table.

It turned out great snack under and something stronger.

Therefore, when you are going to nature, take everything you need with you. Better snack hard to imagine!

Salted with garlic and herbs in soy sauce

This recipe differs from all the others in that it uses soy sauce and a lot of greens as a marinade. In the original, dill and cilantro are taken. But I know that not everyone can tolerate the smell of cilantro, and will not even eat other greens that just lay nearby.

Therefore, if you belong to just such people, then replace cilantro with parsley. Or just add one dill, as I did in today's version.

We will need:

• cucumbers - 1 kg
• garlic - 5 - 6 pcs
• dill - 1 bunch
• cilantro (parsley) - 1 bunch
• soy sauce - 200 ml
• olive or sunflower oil - 1 teaspoon
• vinegar - 1 teaspoon (incomplete)
• sugar - 1 teaspoon
• ground red pepper - to taste (a pinch)
• salt - 1 teaspoon
• sesame - 2 - 3 tbsp. spoons

Cooking:

1. Wash the fruits and cut off the ends on both sides. Cut them into 4 parts, and if the vegetables are long or pot-bellied, then you can cut them into 6-8 parts. In general, cut so that you immediately take a piece and put it in your mouth as a whole, or so that it is enough for two bites.

Salt on top, mix and let stand for a while.

Prepare the ingredients right away so that everything is at hand.

2. Put the sticks in a saucepan or bowl.

3. Grate the garlic fine grater. If you crush it with a press, or finely chop it, then it will be felt, and grated will be just right. It will completely connect with all other components and will not stand out in any way.

4. Finely chop the greens. If she has enough thin stems, then also grind them, but if they are large, then it is better to remove them.

5. Pour the sesame seeds into a bowl or deep plate. Pour in soy sauce, vinegar and oil. Mix everything. Let stand for a while so that the seeds are nourished.

Vinegar must be added with caution. It's just that everyone has different tastes, and that's why it's hard to please everyone. So add as you please.

By the way, you can use it together lemon juice. It will even be more natural that way. In addition, we will acquire another wonderful aroma.

6. Pour greens, garlic and black pepper into a saucepan, mix everything well. Then pour in the liquid component with sesame seeds and mix again.

7. In principle, that's all! Now just put the saucepan in the refrigerator, closing it with a lid. And after 4 - 6 hours, our salted cucumbers with herbs, in soy sauce are ready.

Very tasty! As it turned out, soy sauce goes well with the hero of our today's story.

You can store them in a jar in the refrigerator. We kept for a week and nothing happened to them. Throughout the entire period of storage, they remained tasty and appetizing.

Cold and fast method on mineral water

And there is also this one interesting way salt the cucumbers. This so-called cold way salting. Of course, you can use ordinary cold water, but better spring water.

And you can like this, with mineral water.

Mineral water must be carbonated. It is the gas bubbles that contribute to the salting process occurring quickly enough.

Delicious beautiful cucumbers can be eaten the very next day.

Ambassador in a fast way without color loss

I heard that cucumbers can be pickled in such a way that they do not lose their color. I've always wondered how this could be done.

And then one day I came across such a recipe, which just described how to do it. And you know what the secret was - vodka was added to the brine! That's the way it is!)

Yes, and they are salted in a barrel. Although you can pickle them in a saucepan.

I give the recipe in the form in which it came to me. The proportions here are quite large, but I decided not to change them. Someone wants to salt only half a kilogram of fruits, someone 3, and someone all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone can calculate for himself right amount kilograms and grams.

We will need:

• cucumbers - 10 kg
• dill - 320 gr
• currant leaf - 320 gr
• horseradish leaf - 170 gr
• chopped garlic - 20 gr

For brine:

• water - 7 liters
• salt - 320 gr
• vodka - 150 ml

It is very convenient to salt a kilogram of vegetable for testing. In this case, the weight of all other ingredients is simply divided by 10.

Cooking:

1. Wash the fruits and cut off both ends. Take not very large specimens, their skin is more tender and they turn out to be more tasty because of this. Brine through a thin skin better nourishes the inner pulp.

Prepare immediately all the greens so that it is at hand.

2. Put the cucumbers in a barrel, shifting them in layers with herbs and garlic.

The top layer must be green.

3. Boil water and add salt to it. As soon as the salt dissolves, pour in vodka and immediately turn it off.

4. Pour in hot pickle into a barrel. Press down the contents with a not very heavy oppression, just a flat plate will be enough.

5. You can eat them the next day.

But on the same day they will need to be removed to the basement. I think that not every house has a barrel and a cellar. Therefore, we salt our vegetable in a saucepan and store it in the refrigerator.

I myself love it when there is plenty to choose from. When you try to cook different recipes, among them there will certainly be one that you will love the most.

But how many people, so many opinions, especially when it comes to taste. What I like best doesn't necessarily have to please someone else.

So try it and look for your recipe. Our summer is long, and so what - what, and cucumbers are always born in in large numbers. Therefore, you can try a lot of different options.

And I end here. And I want to wish everyone that you always get only the most delicious cucumbers!

Bon appetit!