Salted cucumbers recipe with garlic. Lightly salted crispy cucumbers

The long-awaited time of harvesting the first harvest is coming. The radishes and greens have already ripened, and soon, soon we will rejoice at the first cucumbers. And I don't know a single person who doesn't love salted cucumbers. Especially the first, long-awaited, crispy and fragrant. It is also remarkable that it takes very little time to cook them, and they are salted quite quickly. I hope that you will find your favorite recipe in this collection and share your impressions in the comments.

And if you want to pickle cucumbers for the winter, then I recommend excellent and time-tested recipes for crispy canned cucumbers, which I looked for myself on the website of my good friend and excellent hostess Margarita

Classic pickled cucumber recipe

Let's start with the classic and most common recipe, according to which our grandmothers also salted cucumbers. Cucumbers can be salted both in a jar and in a saucepan.

Ingredients:

• fresh cucumbers - 2 kg
• water - 1.5 (up to 2) liters
• currant leaves
• horseradish leaves
• cherry leaves
• dill (umbrellas)
• garlic - 4-5 cloves

2. Dilute salt with water in a separate bowl. For 1 liter of water we need 2 tbsp. l. salt, and a 3-liter jar will need about 1.5 liters of brine, although its amount depends on the size of the cucumbers - than less cucumbers, the less brine is needed.

3. Fill the cucumbers in the jar with the resulting brine, close the jar nylon cover and leave overnight room temperature. In the morning, the jar can be put in the refrigerator, and in the evening you can already enjoy crispy salted cucumbers.

Lightly salted cucumbers instant recipe in a saucepan

A great option for those who want to quickly pickle cucumbers. If you pickle cucumbers in the evening, then the next morning you can already taste them.

In order for the cucumbers to pickle faster, you must firstly cut off the tips of the cucumbers on both sides, and secondly, pour the cucumbers with hot brine

Ingredients:

• fresh cucumbers - 1 kg
• water - 1 liter
• salt - 2 tbsp. l. per 1 liter of water
• sugar - 1 tbsp. l.
• horseradish leaves
• dill (umbrellas)
• garlic - 6-7 cloves
• hot peppers
• black peppercorns

1. We put greens on the bottom of the pan - horseradish leaves and dill. Cut a couple of circles of hot pepper. Cut the garlic cloves in half and place some of them on the bottom of the pan.

2. We lay on the greens fresh cucumbers(be sure to trim the ends). Top the cucumbers with dill and horseradish and add garlic again. Sprinkle black peppercorns as desired. By the way, I read in one recipe that cucumbers are soft from black pepper. However, I always put pepper and cucumbers are crispy.

3. Bred in hot boiled water salt and sugar, stir until they are completely dissolved.

4. Pour cucumbers with the resulting brine, put a few leaves of bay leaf on top. Make sure that the brine covers all the cucumbers. We put the pot in cool place. After the brine has cooled, it is advisable to transfer the pan to the refrigerator.

Salted cucumbers quickly

If the guests are on the doorstep and there are not enough snacks, it does not matter. There are excellent and quick recipe salted cucumbers for a very a short time to be in time before the guests arrive. There will be no exact amount in this recipe; we cook cucumbers “by eye”. We cook cucumbers without brine.

Ingredients:

• fresh cucumbers
• dill greens
• garlic
• dry chili pepper

1. Finely chop the dill and sprinkle it with a little salt so that it soaks and becomes more juicy.

2. We clean a few cloves of garlic.

3. Cut off the ends of the cucumbers on both sides.

4. Cucumbers cut in half or, if needed very quick snack, into 4 parts. We put the cucumbers in a salad bowl.

5. Sprinkle each layer of cucumbers randomly with salt, squeeze the garlic passed through the press from above and sprinkle with chopped dill. So we lay all the cucumbers in layers, sprinkling with salt and sprinkling with garlic and dill. If desired, you can add crushed dry hot chili peppers for spiciness.

6. Cover the salad bowl with a lid and shake all the contents well so that all the ingredients mix well. Serve immediately, or cover with cling film and refrigerate.

Lightly salted cucumbers in a package quick recipe in 5 minutes

Salt cucumbers in a bag Lately became very popular because of its simplicity. You can do without a pot or jar, and pickled cucumbers immediately in a plastic bag and it takes only 5 minutes.

We will need:

• fresh cucumbers - 1 kg
• dill greens - 1 bunch
• garlic - 1 head
• salt - 1 tbsp. l.
• sugar - 1 tsp

To make cucumbers crispy, soak them for a couple of hours in cold water before pickling. And to pickle cucumbers faster, cut off the ends on both sides

1. Finely chop the dill, chop the garlic cloves as you like.

2. We take out the cucumbers from the water and immediately put them in plastic bag. It is advisable, even for reliability, to put one bag in another, in case the brine flows.

3. Pour salt, sugar, chopped dill and pieces of garlic directly onto the cucumbers. You can put dill umbrellas on top.

4. We tie the bag and shake well to mix all the ingredients. Ready! We send a package of cucumbers to the refrigerator for 4-5 hours. It is advisable during this time to get the bag out of the refrigerator 1-2 times and shake it again.

Fast, convenient, and most importantly delicious!

Quick recipe for lightly salted cucumbers in a jar

This recipe is one of my favorites, I like it for its simplicity. Boil water in advance in a kettle. In a 3-liter jar, we put currant leaves, dill, garlic cloves on the bottom. We tightly place cucumbers in a jar, fall asleep 3 tbsp. l. salt with a slide and pour hot water from a teapot. All!

We close the jar with nylon or metal lid and leave to cool overnight. In the morning we put a jar of cucumbers in the refrigerator, and in the evening we taste an excellent snack.

Lightly salted cucumbers with garlic and instant herbs

Another quick recipe salted cucumbers with a few cooking secrets. Watch the video and you will understand everything.

I wish you to enjoy delicious salted cucumbers that you cook yourself. Don't forget that summer passes quickly, enjoy the gifts of summer.

So the time has come for cucumbers and young potatoes. And as soon as the first cucumbers begin to ripen, many housewives prepare an indispensable snack - lightly salted cucumbers. Of course, you can buy them on the market, but home-cooked ones are tastier, because you will make them according to your favorite and proven recipe.

But they are not only tasty, but also useful. During their preparation, lactic acid bacteria are formed, as the fermentation process takes place. And, as you know, these bacteria are needed for correct operation our intestines. And like any snack, they improve appetite and add variety to our menu.

Salted cucumbers can be used as independent dish as an appetizer when preparing other dishes. There are a lot of recipes for their preparation. You want with greens, with mustard, with horseradish, with garlic. It's not difficult at all. I will share with you some secrets and recipes. And even a novice hostess will be able to please her family with crispy salted cucumbers.

And here are the proven recipes that we will prepare:

Lightly salted instant cucumbers with garlic and herbs

In my opinion, cucumbers prepared in this way have the most classic taste. Spicy, crispy, slightly sour. And if you experiment with additives, the taste may change. Coriander, peppercorns, currant leaves, horseradish and this is not the whole list - it all depends on your taste.

Here's what we'll take:

Step by step recipe for pickled cucumbers:

Cucumbers are suitable for small sizes, so they will pickle faster. We will not use yellow and bitter fruits for pickling. When we lightly salt cucumbers “quickly”, they must first be soaked in water. We lower them in a basin of water for 2 hours. Now cut off the buttocks on both sides.

If the cucumbers are long, cut them into 2 parts, so they will pickle faster.

We thoroughly wash the dill from the ground. Cut branches in half sharp knife. Dill is better to take with umbrellas.

Cut the garlic into several pieces.

Now let's take a look at the dishes. When pickling lightly salted cucumbers, jars, pans and even bags are used. In this recipe, I recommend using glass jar or an enamel pot. It is best to wash the jar with soda and scald with boiling water.

Put a horseradish leaf at the bottom of the jar. Put some dill and garlic on it.

Carefully place cucumbers on top.

Then the rest of the dill-garlic mixture.

And the rest of the cucumbers. Be sure to put dill, garlic and, if there is a leaf of horseradish, on top.

Let's make pickle for cucumbers. Bring water, salt and sugar to a boil. The best option for pickling cucumbers is coarse rock salt.

Do not buy fine or iodized salt - it is not suitable for harvesting.

Gently pour hot pickle over cucumbers.

Let's wait until it cools down, and then tightly close the lid. We put it in the refrigerator for 5-6 hours. I usually do it in the evening and in the morning delicious cucumbers ready.

You can just boil new potatoes and tasty and quick lunch ready!

Approximately 7 thousand years ago, people began to eat cucumbers. In various sources, you can find several assumptions about where this vegetable came from:

• some scientists are sure that the Egyptians were the first to eat it;
• other researchers are sure that the cucumber came to us from India.

Pickling cucumbers is pretty easy. Even a young hostess can cope with this without any problems. This article presents recipes for the most delicious and easy-to-cook vegetables. Often they are passed down from generation to generation as time-tested and loved by all family members. Salt delicious vegetables the time-tested recipes below will help you quickly and easily.

Some common points for all methods of cooking lightly salted cucumbers

To get crispy cucumbers that will surprise not only family members, but also guests with their unsurpassed taste, it is useful to familiarize yourself with the secrets described in this article. The knowledge gained will help to avoid common mistakes that often make no experienced housewives.

What cucumbers are best for pickling

• preference should be given to strong fruits of medium size;
• if you choose small vegetables, they will be oversalted, while the fruits bigger size V enough do not have time to salt;
• it is better to pick the fruits directly from the garden early in the morning, so in a “live” state they will last for about 2 hours;
• before cooking, the fruits are soaked at least 4 times in water so that they become more crispy and acquire proper elasticity;
• in order for the fermentation process of lightly salted cucumbers to occur according to all the rules, they should be stored in a fairly dark place.

What salt to choose

• coarse salt is considered the most useful for the human body;
• preference should be given rock salt, because this option is optimal for any type of workpiece;
• if you choose a different type, then the fruits as a result will be softened, which will adversely affect palatability finished product.

What water to use

• when canning, it is important to pay attention to this moment Special attention, since sometimes water can be completely unsuitable for pickling crispy cucumbers;
• the ideal option is spring water, but, unfortunately, not all housewives have the opportunity to use it in the process of preserving vegetables;
• an alternative to spring water will be water drawn from a proven well;
• if the options above are not suitable, then you should use filtered or bottled water purchased at the store.

The choice of dishes for preservation

• glassware is the best option for any blanks, its only drawback is fragility;
• a good alternative would be dishes made of high-quality ceramics or enameled;
• V aluminum cookware it will not be possible to cook tasty and crispy fruits due to the fact that this material is subjected to oxidative processes.

What herbs will give salted cucumbers an unsurpassed taste and aroma

• horseradish plays a special role in salting vegetables, since it is thanks to him that the fruits acquire proper elasticity;
• the use of currants and dill makes lightly salted cucumbers crunchy, these spices are filled with fruits peculiar taste and smell;
• without black and sweet peas, as well as bay leaves, one cannot cook delicious salted cucumbers, but it is important to remember that these ingredients should be added exclusively to hot brine;
• garlic gives vegetables an unusual taste, in addition, it has unsurpassed disinfectant properties;
• depending on individual taste preferences you can also use other spices and herbs that are loved by every housewife and her family members.

It is important to know

Usage a large number herbs and spices to create original taste and odor greatly reduces the classic fragrance.

And a few more tips from experienced housewives

1.Midsummer is best time cooking pickled cucumbers.

2.Preference worth giving enough hard varieties vegetables.

3. Choose fruits of small size, on which there are many pimples.

4. Pick up cucumbers of the same size so that they evenly absorb salt.

5. If the vegetables are different in size, then the small ones will oversalt as a result, and the large ones will turn out to be undersalted.

6.If use cold brine, then the cucumbers will be ready only after 3 days.

7. If you take hot water during cooking, then the fruits will be ready the next day.

8. The most crispy will be cucumbers, in the preparation of which spring water was used.

9. Before pouring the brine, vegetables should be soaked for several hours in water.

A few simple and delicious salting recipes:

Recipe with garlic and dill in a saucepan

What will be required:

• 2 kg. fresh cucumbers;
• 3 liters of water;
• 3 art. spoons of salt;
• 2 bunches of dill;
• 16 cloves of garlic;
• 2 tbsp. spoons of table horseradish;
• 2 teaspoons coriander.

salting process

1. Pour vegetables cold water. Wait a while for them to soak.

2. To prepare the brine, mix one liter of water with one tablespoon of salt, boil.

3. Put dill, a few leaves of fresh or cooked horseradish, finely chopped garlic on the bottom of the pan.

4. Lay out the washed cucumbers.

5. Lay the remaining dill on top and cover with coriander seeds.

6. Pour hot brine over everything.

7. Cover with a plate.

A day later, cucumbers can be eaten. Store in brine.

Salted instant cucumbers in a saucepan

Those who have ever cooked cucumbers according to this recipe have been using it for more than one year and are happy to share its secrets with their best friends. And this is not surprising, because vegetables cooked in this way turn out to be very tasty and crispy, as many people like.

For cooking, you can use any convenient utensils, but more often the housewives prefer the pan, as it is convenient to cook in large portions in it. A large capacity is also practical because such cucumbers are eaten very quickly.

Many experienced housewives know this recipe, as it is considered a classic. It has been tested for more than one decade, therefore, in high quality prepared vegetables there is no reason to doubt. It makes no sense to make changes to its recipe, since the quantity and composition of the ingredients are thought out so carefully that after trying such lightly salted cucumbers, no one wants to change anything during the cooking process.

Many housewives like this recipe because it is very simple. Delicious and crispy cucumbers are obtained in a short time. The very next day you can enjoy an unsurpassed taste and aroma.

What will be required:

• take the number of cucumbers so that they fit in the container in which you will salt them;
• 3 sprigs of dry dill;
• 4 cherry leaves;
• 5 black peppercorns;
• 1 Bay leaf ik.

To prepare the brine, you need 1 liter hot water and 1 heaping tablespoon of salt.

How to pickle

1. Prepare all ingredients. fruits can be selected different size which are available.

2. For two liters of brine, about one kilogram of cucumbers will be required.

3. Fresh cucumbers are thoroughly washed, soaked in cold water, if before that they have been lying for a long time. Cut off the tips from the fruit so that they pickle faster. Make cuts on the fruit. Wash the rest of the ingredients.

4. Greens are placed on the bottom of the pan. Do not forget about the bay leaf and black peppercorns.

5. Fill the container to the top with cucumbers, add salt and pour water, taking into account the volume of the pan. For example, if the volume of the container is two liters, then two tablespoons of salt will be required. On three-liter saucepan you need three tablespoons of salt. Top with cold water.

6. The recipe is simple in that you do not need to prepare the brine separately. The salt will dissolve evenly in the pan.

7. Put the same set of herbs and spices on top that were placed on the bottom of the container.

8. The pan does not need to be tightly closed; a simple lid of a suitable size will suffice.

9. Store in the kitchen at room temperature throughout the day.

10. After cooking, put in the refrigerator.

If you pickle cucumbers according to this recipe for lunch today, then the next day at the same time you can already try them. Do not forget to store in a cold place, so they will be much tastier.

Salted cucumbers without brine

To prepare salted cucumbers according to this recipe, it will take no more than 15 minutes. And their taste and aroma will please everyone. The secret of such cucumbers is that you don’t have to prepare a brine for pickling. More than once he will help out the hostesses as the most fast way cooking crispy salted cucumbers. The fruits will cook for 4 hours at room temperature. After cooking, they should be removed in a cold place.

For one kilogram of cucumbers you will need:

• 1 st. a spoonful of salt;
• 1 bunch of dill;
• 5 cloves of garlic.

Subsequence

1. Prepare all ingredients.

2. Wash the dill. Finely chop.

3. Cut off the tips of the cucumbers on both sides.

4.In tight plastic bag put washed and chopped herbs and spices on the bottom, add salt.

5. Lastly, lay the cucumbers. Shake for a few minutes to mix all the ingredients evenly.

6. Tie the bag tightly. To increase the tightness, you can use another package.

7.Send the contents to the refrigerator. After about 7 hours, salted cucumbers will be ready.

Grandma's recipe

"The taste of childhood" ... The expression is familiar to everyone, because it is this taste that remains in memory for many years. Below is a simple recipe for delicious lightly salted cucumbers, which will not be difficult to prepare and does not take much time and effort. Having prepared such cucumbers once, you will use this recipe for more than one year.

You will need:

• 1 kg. fresh cucumbers;
• 2 tbsp. tablespoons of coarse salt;
• 1 teaspoon of sugar;
• 1 liter of water;
• herbs and spices:
• dill umbrellas - 5 pieces,
• black peppercorns - 7 pieces,
• red hot pepper - 1 pod,
• 1 sheet of horseradish
• bay leaf - 2 pieces,
• currant leaves - optional,
• garlic - 4 cloves.

How to cook

1. Before cooking, the fruits are soaked in water for 5 hours.

2. Cucumbers are cut on both sides, large fruits are cut in half.

3. Boil water, add sugar and salt to it, let it cool.

4.Bottom ceramic either enamelware put greens first, then pepper. Last but not least - garlic, if it is young, then you can put it in a container along with the stems.

5. Cucumbers are tightly laid on top.

6. Lastly, dill umbrellas are placed in the dishes.

7. Fill with cold brine, press down with a plate or a lid of a suitable size.

Video recipe:

Bon appetit!

The most crispy salted cucumbers

When the cucumber season is in full swing, this recipe will come in handy more than ever. Not only family members, but also guests will appreciate it, especially if you serve them to the table with young potatoes. The presented recipe is also perfect for pickling vegetables for the winter.

What will be required:

• water;
• small cucumbers;
• rock non-iodized coarse salt;
• several leaves of currant, horseradish, cherry, dill umbrellas.

cooking secrets

1. Thoroughly wash the fruits, cut off the ends on both sides.

2. Cut large cucumbers into several pieces so that they evenly absorb salt.

3. Place pre-cooked and washed greens on the bottom of the pan.

4. Tightly fill the container halfway with cucumbers.

5. Then lay another layer of greenery.

6. The last layer is cucumbers to the edge of the pan.

7. Fill the container with pre-boiled and cooled to room temperature brine. To prepare it, you need to mix two tablespoons of salt with one liter of water.

Simplified version

1. Salt is poured into a saucepan and poured with hot water in the same proportions, the resulting brine is thoroughly shaken so that the fruits are evenly salted.

2. Close the pot with a lid, let it brew for a day, then store in the refrigerator.

How to quickly pickle cucumbers in a bag

If you need to quickly pickle cucumbers, then this recipe will be a real find.

List of ingredients based on 1 kg. cucumbers:

• 1 st. a spoonful of salt;
• 1 teaspoon of sugar;
• 4 cloves of garlic;
• 2 bunches of dill.

For this recipe, it is better to take small-sized vegetables so that their length does not exceed 15 cm. Wash the fruits thoroughly, shake off water from them, and place them in a strong plastic bag. Add all ingredients, mix for a few minutes. After 5 hours, you can enjoy fragrant cucumbers.

Harvesting vegetables for the future! Crispy pickles from a jar are especially popular, but cooking canned vegetables- a difficult process that requires a lot of free time and effort from the hostess. If there is also heat in the kitchen, it is generally reluctant to stay there for hours. I want to offer a quick recipe for homemade lightly salted cucumbers in a jar. Salted cucumbers with garlic and dill are very tasty and crispy.

My aunt shared with me the recipe for lightly salted daily salted cucumbers. I have never seen such an abundance of country cucumbers in anyone, but how she salts them is indescribable. Take pens and write down, or better yet, run to the country house or to the store for ingredients.

Take the products from the list.

For jar salting, medium or medium cucumbers are suitable. large size. Small cucumbers are still better to use for pickling.

Rinse cucumbers thoroughly with cold water before placing them in jars. Cut off the butts.

It is most convenient to lightly salt cucumbers in 2-liter jars. It is not necessary to sterilize jars, but it is necessary to rinse.

At the bottom of the jar we place dill caps, bay leaf, peeled garlic cloves and salt. Peppercorns can be added if desired.

On the cucumbers is the second layer of dill and garlic. Then salt.

Pour boiling water over the cucumbers to the "shoulders".

Close with a capron lid.

Gently, so as not to burn yourself, shake until the salt dissolves.

Leave to cool completely at room temperature.

After cooling, transfer to the refrigerator.

After 24 hours, our salted cucumbers with dill and garlic are ready!

We take out one by one and feast on delicious crispy in a special way summer snack. Pickled cucumbers with potatoes - mmm, a big meal!

How to cook delicious crispy lightly salted cucumbers according to the classic recipe? There are many options for preparing the same dish, you can get lost.

We have prepared a selection of the most delicious and proven recipes for salted cucumbers. Choose the one you like: in a pot, a jar or in a bag.

With apples, mustard, garlic and herbs, herbs. Spicy with hot peppers or sweet with honey brine.

Ingredients:

• 2 kg of cucumbers;
• 10 g tarragon (tarragon);
• 20 g dill umbrellas;
• 8-10 garlic cloves;
• 20 g of blackcurrant leaves;
• 20 g horseradish leaves;
• 20 g cherry leaves;
• 75 g salt.

Cooking:

Wash cucumbers and leave in cold water for 2 hours. Rinse all the greens, peel the garlic and cut into thin slices.

At the bottom of the jar, lay half of the greens and garlic, then tightly place the cucumbers vertically in the jar and put the remaining greens and garlic on top.

Dissolve salt in 1.5 liters of water, boil and pour cucumbers with boiling solution. Cover the jar with a lid. In a day, lightly salted cucumbers are ready for use, but if you want to crunch cucumbers early, then cut off their tips, in which case they will be ready in 12 hours

Salted Hungarian Cucumbers with Vinegar

Ingredients:

• cucumbers;
• dill greens;
• horseradish root;
• Rye bread;
• vinegar;
• salt.

Cooking:

Pick up small cucumbers and wash them. Cut both ends by 1-2 cm and cut the cucumbers lengthwise, then put them in a jar, shifting with dill and horseradish.

Put a slice on top of the cucumbers rye bread and put 4-5 drops of vinegar on it. Prepare a brine at the rate of 1 tablespoon of salt per 1 liter of water. Pour the cucumbers with brine, cover the jar with a saucer and put in a warm place. As a result of fermentation, in a day the brine will become cloudy, and on the 3rd day it will begin to brighten, at this time the cucumbers should be moved to the refrigerator, they are ready for use.

Classic pickled cucumber recipe

Ingredients:

• 1.5 kg cucumbers,
• 1 head of garlic
• dill umbrellas,
• blackcurrant leaves,
• cherry leaves,
• horseradish leaves,
• allspice peas,
• 2 tbsp salt,
• 1 tbsp Sahara

Cooking:

Wash the cucumbers and cut off the ends on both sides. Take an enamel pan and put cucumbers in it in one layer. Top with dill umbrellas, currant and cherry leaves, peeled garlic cloves and a handful allspice peas.

Cover everything with horseradish leaves. Lay out the second layer of cucumbers and again put dill, cherry and currant leaves, garlic and pepper on top, cover the second layer with horseradish leaves.

Prepare a brine from 1-1.5 liters of water, salt and sugar, bring it to a boil. Pour boiling brine over the cucumbers so that it completely covers the cucumbers. Cover the pot with a lid and leave at room temperature until the brine has cooled, then refrigerate. In a day, salted cucumbers will be ready.

Salted instant cucumbers in a saucepan

Cook these quick crispy cucumbers in just 5 minutes. This is the easiest recipe, a novice hostess can handle it.

Ingredients:

• 1.5 kg cucumbers,
• horseradish leaves,
• cherry leaves,
• currant leaves,
• dill,
• 3-4 garlic cloves,
• 1 bay leaf,
• peppercorns,
• 2 tbsp salt,
• ½ tbsp Sahara

Cooking:

Wash the cucumbers, wipe them dry and cut off the ends. Rinse the greens, peel the garlic and cut into pieces. Put the water on the fire, let it boil and add salt, sugar, bay leaf and peppercorns, if desired, you can add a little hot pepper.

Place half of the herbs and garlic in the bottom of a dry pot, then place the cucumbers, making sure they are close enough to each other. Half fill the pot and add the herbs and garlic again, then add the remaining cucumbers and cover them with the herbs and garlic.

Pour hot brine over cucumbers, let cool at room temperature and refrigerate overnight. The next day, cucumbers can be eaten.

Quick salted cucumbers with mustard

Thanks to the vinegar and mustard, this recipe only takes a couple of hours to pickle cucumbers.

Ingredients:

• 1 kg of cucumbers;
• 4 cloves of garlic;
• 1 tablespoon of sugar;
• 2 tsp salt;
• 1 tsp table vinegar;
• ¼ tsp mustard;
• ¼ tsp black ground pepper;
• bunch of dill.

Cooking:

Cut the washed cucumbers into quarters and place in a deep bowl. Add spices: vinegar, mustard, ground pepper, salt, sugar, chopped dill and grated on fine grater garlic.

Miracle Buttocks - 3-5 kg ​​of fresh strawberries every 2 weeks!

Miracle buttocks Fabulous collection is suitable for windowsills, loggias, balconies, verandas - any place in the house or apartment where the light of the sun falls. You can get the first harvest in 3 weeks. Miracle buttock Fairy collection bears fruit all year round, and not only in the summer, as in the garden. The life of the bushes is from 3 years or more, from the second year you can add top dressing to the soil.

Mix everything well, cover the cucumbers with a plate and put in the refrigerator. After a couple of hours, these salted cucumbers can be eaten.

Salted cucumbers on mineral water

Ingredients:

1 kg of cucumbers;
dill;
a head of garlic;
2-4 tablespoons salt;
1 liter of salted carbonated mineral water.

Cooking:

Wash the cucumbers well and cut off their tails on both sides. In the container in which the cucumbers will be salted, put the dill, cut into pieces of 4-5 cm. Put the cucumbers on the dill.

Peel the head of garlic, cut the cloves into slices and sprinkle them over the cucumbers. In salty soda mineral water dissolve 2-4 tablespoons of salt and pour over the cucumbers so that they are completely covered, put the remaining dill on top. Close the container with a lid and put it in the refrigerator for a day.

Recipe for crispy salted instant cucumbers with herbs

Ingredients:

• cucumbers;
• dill greens;
• parsley;
• horseradish leaves;
• 2-3 cloves of garlic;
• allspice peas;
• black peppercorns;
• salt.

Cooking salted crispy cucumbers with herbs:

Wash cucumbers and herbs thoroughly. To the bottom plastic container put the chopped greens and garlic cut into thin slices.

Crush a few peas of allspice and black pepper with the handle of a knife, add them to the greens. Cut the cucumbers lengthwise or into quarters, place them in a container and sprinkle with salt. The amount of salt is up to you to determine, salt 3-4 times more than usual when you salt cucumbers for food.

Close the container and shake it well so that the cucumbers hit the walls and let the juice flow. After 5-10 minutes, the cucumbers will be in brine from own juice, which during shaking will mix with salt and herbs.

Leave the container at room temperature for an hour and a half, shaking it occasionally. Your cucumbers are ready, it remains only to wash off excess salt from them.

Ingredients:

• 1 kg of small cucumbers;
• 3-4 cloves of garlic;
• dill greens;
• 1 tbsp salt.

Cooking:

Finely chop the dill and garlic. Wash the cucumbers thoroughly and cut off the ends. Put cucumbers, dill, garlic and salt in a plastic bag.

Tie up the bag and place it in another bag. Shake everything well and put the bag in the refrigerator, shaking it occasionally. After 6-8 hours, cucumbers can be tasted.

Quick salted cucumbers with olive oil

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Another way to pickle in a bag. Such cucumbers will not crunch strongly: vinegar and oil make them a little soft. But the taste of vegetables will be spicy with a pleasant sourness.

Ingredients:

• 1 kg of cucumbers;
• 2 heads of garlic;
• 1 tablespoon of salt;
• 1 tablespoon of olive oil;
• 1 teaspoon apple cider vinegar;
• 1 teaspoon of sugar;
• bunch of dill.

Cooking:

Wash young cucumbers and cut off their bottoms. Overgrown vegetables can be cut into circles. Put the cucumbers in a bag, add salt, sugar, vinegar and olive oil.

Peel and grate the garlic. Cut a couple of cloves with a knife so that large pieces meet from time to time. Sprinkle the cucumbers with garlic and chopped dill (or other herbs of your choice).

Seal and shake the bag to mix the contents well. Let the cucumbers stand for half an hour - and you can try. But it is better to leave them in the refrigerator for 2-3 hours.

Lightly salted cucumbers per day in cold brine

Lightly salt cucumbers in cold water. Quick salting and absolutely no hassle. And the result is amazing.

You will need:

• cucumbers - 2 kg;
• salt - 3 tablespoons;
• dill - a small bunch;
• garlic - a couple - three cloves.

How to cook:

At the bottom of the dish, put half the greens and half the garlic. Then tightly lay the cucumbers and place the remaining greens on top.

Dissolve the salt in cold water and pour over the greens. Cover with a lid, crushing it with oppression, and wait exactly a day.

Salted cucumbers "Sharp"

Ingredients:

• 1 kg of small cucumbers;
• 4-5 cloves of garlic;
• ½ hot pepper;
• a large bunch of dill;
• 6 tbsp coarse salt.

Cooking:

Take only young, elastic cucumbers with a thin skin, rinse them under running water. cold water. To make cucumbers pickle faster, cut off the ends of them on both sides.

Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, lay 2/3 of the total amount of dill and chopped thin slices garlic. Then lay the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out next row cucumbers, which also sprinkle with pepper, garlic and the remaining dill.

Put salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and again pour the cucumbers with the resulting saline solution.

Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave the cucumbers at room temperature for 2 days, after which they can be tasted.

Crispy salted cucumbers with vodka

Ingredients:

• cucumbers;
• horseradish leaves;
• cherry leaves;
• currant leaves;
• Bay leaf;
• dill umbrellas;
• black peppercorns;
• 50 ml of vodka;
• 2 tbsp salt.

Cooking:

Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top.

Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

Pickled cucumbers with apples

Ingredients:

• 1 kg of cucumbers;
• 2 green sweet and sour apples;
• 2 cloves of garlic;
• 150 gr dill;
• 3-4 leaves of black currant;
• 3-4 cherry leaves;
• 1 sheet of horseradish;
• 1 bay leaf;
• black peppercorns;
• 2 tbsp salt.

Cooking:

Prepare a brine at the rate of 1 bay leaf and 2 tablespoons of salt per 1 liter of water. Boil it. Wash the cucumbers thoroughly and cut off the ends. Peel the garlic and cut the apples into 4 pieces.

Put 1/3 of dill, currant leaves, cherries and horseradish in a dry pan. Put half the cucumbers and one apple on the greens. Top with a clove of garlic, cut into thin slices and 4-6 peppercorns. Then lay out another part of dill, garlic, currant leaves and cherries.

Put the remaining cucumbers, apples, herbs and garlic on top. Pour the hot brine over the cucumbers, cover the pan with a plate and place a weight on top. Let cool completely and put in the refrigerator. In the morning the cucumbers will be ready.

Lightly salted hot pickled cucumbers with honey

You will need:

• cherry leaves 10 g;
• black currant leaves 10 g;
• dill umbrella 10 g;
• horseradish sheet 20 g;
• garlic heads 2 pcs.;
• chili pepper 1 pc.;
• bay leaf 1 pc.;
• cucumbers 500 g;
• vodka 20 ml;
• honey 5 g;
• edible salt 4 tsp

How to pickle cucumbers with hot brine:

Prepare spices (herbs) for salting. Select suitable branches, wash them and set aside. Select cucumbers, they should all be about the same size, wash and cut off the tips.

Put the greens on the bottom in a prepared clean container (jar, pan, etc.): horseradish leaves, black peppercorns, blackcurrant leaves, cherry leaves, umbrella dill (it can be replaced with dill seeds), chopped chili and garlic.

Cucumbers on top and once again lay horseradish leaves and dill umbrellas on top.

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Prepare hot brine. To do this, boil 0.5 liters of water in a saucepan, add salt and an incomplete teaspoon of honey. Stir until completely dissolved, turn off the stove and pour in a tablespoon of vodka.

Pour hot brine over cucumbers.

Cover with a lid and leave them to salt for a day at room temperature. If you do not plan to eat everything at once, then you should store them in the refrigerator. A day later, lightly salted cucumbers are ready for use.