Lightly salted cucumbers: recipes for making crispy cucumbers. Hot pickle for salted cucumbers
Salted cucumbers are one of the main dishes on our table in the summer.
Classic, fast, spicy, with apples, mustard, chili and even ginger - choose recipes to your taste!
How to pickle cucumbers: 7 main rules
1. Choose small cucumbers of the same size with a thin skin and pimples - these are the most suitable for pickling.
2. If the cucumbers are a little wilted, soak them in cold water (you can add ice) for about 2 hours.
3. To make the cucumbers cook faster, be sure to cut off the ends or make cuts.
4. To make the cucumbers crispy, do not tamp them too tightly.
5. For a more uniform salting, it is better to place the cucumbers in a container vertically.
6. Salt is better to take the usual stone coarse grinding. Iodized salt is not suitable, as it can soften the peel.
7. Lightly salted cucumbers should be stored in the cold for 2-3 days.
Quick salted cucumbers in a bag
This recipe is useful precisely in the case when lightly salted cucumbers need to be prepared urgently.
Ingredients:
1 kg cucumbers
5-10 garlic cloves
1 bunch fresh dill
1 st. a spoonful of salt without a slide
How to cook quick salted cucumbers in a bag:
1. Wash cucumbers thoroughly, cut off the tails.
2. Put the cucumbers in a clean food bag.
3. Add garlic cloves cut lengthwise.
4. Put finely chopped dill and salt into the bag.
5. Tie the bag tightly and shake well so that the herbs, salt and garlic are evenly distributed.
6. Leave the cucumbers in the refrigerator for 30 minutes to 5 hours. Shake the bag periodically.
See the exclusive recipe of the incomparable Lara Katsova!
Fragrant salted cucumbers in hot brine
This way of pickling cucumbers will undoubtedly appeal to lovers of spicy, but delicate snacks.
Ingredients:
1.5 kg fresh cucumbers
10-12 garlic cloves
4 sheets of horseradish
7-10 currant leaves
1 small bunch of dill
2 liters of water
4 tbsp. tablespoons of salt without a slide
1 st. teaspoon allspice (better to use a mixture of peppers)
2 tsp clove buds
4-5 bay leaves
How to cook fragrant salted cucumbers in hot brine:
1. Wash the cucumbers and cut off the tips, cut the garlic cloves lengthwise, thoroughly wash the leaves of horseradish, currant and dill.
2. Place half of the horseradish and currant leaves on the bottom of a clean saucepan.
3. Lay out the cucumbers, sprinkling them with chopped dill and garlic.
4. Pour water into a separate pan, add salt, pepper, cloves, bay leaf. Bring to a boil and remove from heat.
5. Pour brine over cucumbers and cover.
6. When cool, put in the refrigerator.
7. After 24 hours, fragrant salted cucumbers are ready.
Lightly salted cucumbers with mustard and chili
Thrill-seekers will appreciate these lightly salted cucumbers. And do not forget to take them with you to nature for barbecue or grilled sausages!
Ingredients:
1 kg fresh cucumbers
8-10 garlic cloves
1-2 peppers
1 small bunch of dill
1 teaspoon coriander seeds
1 teaspoon of zira
1 liter of water
1 st. a spoonful of salt without a slide
1 teaspoon mustard powder
2 tsp vinegar 9%
How to cook lightly salted cucumbers with mustard and chili:
1. Wash the cucumbers and cut off the tips, cut each clove of garlic lengthwise, cut the chili into rings.
2. Put the cucumbers in a clean pot or jar, shifting them with dill, garlic, chili, coriander and cumin.
3. Add salt to the water, boil, remove from heat and stir mustard powder and vinegar.
4. Pour cucumbers with the resulting brine, cool and refrigerate for 1-2 days under the lid.
Salted cucumbers with apples
Incredible recipe! Apples turn into an excellent snack, and cucumbers are saturated with characteristic apple notes. What you need in a salad, and a bite, and just crunch on a warm summer evening while talking in a summerhouse.
Ingredients:
2 kg cucumbers
4 large sour green apples
4 sheets of horseradish
6-8 currant leaves
1 bunch dill
8-10 garlic cloves
1 liter of water
2 tbsp. a spoonful of salt
How to cook salted cucumbers with apples:
1. Cut off the tips of the cucumbers, cut the apples into quarters, removing the core.
2. Place cucumbers and apples in a clean saucepan or jar, shifting with horseradish and currant leaves, dill and garlic.
3. Add salt to the water, boil and pour into the cucumbers.
4. Cool and refrigerate for 1 day.
Salted cucumbers with ginger
Ingredients:
5-6 large cucumbers
2-3 cm ginger root
1 teaspoon salt
3-4 teaspoons of sugar
1 st. a spoonful of vinegar 9% *
* Salt, sugar, and vinegar are best added, focusing on your taste. Seasonings can be introduced into cucumbers gradually, tasting the brine.
How to cook salted cucumbers with ginger:
1. Cut cucumbers into slices or long strips using a vegetable peeler. Curly knives can also be used for cutting. If you don't want to make a salad, cut the ends off the cucumbers or cut them in half lengthwise.
2. Grate the ginger root on a fine grater.
3. Combine cucumbers with ginger, add salt, sugar, vinegar and mix.
4. Transfer to a clean food bag and leave in the refrigerator for 1 to 10 hours.
How much salt to put in 3 liters of soup? This question worries many novice cooks. In order to prevent cases of undersalting and oversalting, we suggest that you read this article and get useful information for yourself.
I would like to immediately answer the stated question in the topic of the article. If salty foods, such as sauerkraut, pickles, smoked meat, sausages, sausages, processed cheese, smoked fish and other foods with salt, were not added to the soup, then the norm for 3 liters of soup will be 3 teaspoons without a slide. This is approximately 23 grams.
The amount of this spice that is added to one or another type of first course, see the table below.
Required amount of salt in grams per liter of soup
All data in the table are for first courses of unsalted products. When preparing hodgepodge, cheese, pickle, the values \u200b\u200bare reduced by 1.5-2 times.
| Name | Water volume, l |
||||
| 1 | 2 | 3 | 4 | 5 | |
| Meat or fish | 6-10 | 12-20 | 18-30 | 24-40 | 30-50 |
| Lactic | 6 | 12 | 18 | 24 | 30 |
| Soup puree | 6-10 | 12-20 | 18-30 | 24-40 | 30-50 |
| Cold | 6 | 12 | 18 | 24 | 30 |
| soup sauce | 10 | 20 | 30 | 40 | 50 |
Tip: if you salt the first dish at the end of cooking, then the risk of oversalting is reduced. Add gradually, periodically tasting the broth.
Lack of salt can lead to sourness. For other reasons for the rapid spoilage of first courses, read the article!
Daily salt intake for a person
Everything is needed in moderation. It is better not to joke with this ingredient, because. the line between good and bad is thin.
In accordance with WHO - World Health Organization, an adult is recommended to consume no more than 5 grams of salt per day.
Norms for a child depending on age:
- 0-9 months - not added to food
- from 9 months to 3 years - it is recommended to consume up to 2 grams per day
- 3 to 7 years - no more than 3 grams per day
- from 7 years - no more than 5 grams per day
Excess salt is harmful to the body and provokes various diseases of the kidneys and the cardiovascular system.
However, as a disadvantage. Lack leads to a violation of the digestive system, depression, anorexia, psychological and cardiovascular diseases.
Eat right and be healthy!
Hi all! Crispy salted cucumbers with garlic and dill are my weakness. But how to make them quickly? There are some great recipes. For example, it can be traditionally in a bank, or it can be in a package. This is what I will tell you in detail today.
Agree, they are in perfect harmony with any dishes, for example, with or baked in the oven. This is a great appetizer for a festive table, as well as for everyday lunch or dinner.
Sometimes I put them in or in, instead of fresh. And even under strong strong drinks, they are generally irreplaceable comrades. They will definitely fit everywhere.
For salting, take medium-sized cucumbers with pimples. The most popular variety for this business is Nezhinsky. And take rock salt.
You need to store them in the refrigerator for no more than 5 days, then they already become completely salty.
I would like to start with the most common way. Almost everyone knows about him. Everything is done without brine, they themselves will give a lot of juice. But after you get them, you will salivate. This is how they smell.
Ingredients:
- Fresh cucumbers - 1 kg
- Salt - 3/4 tablespoon
- Fresh dill, cilantro - a bunch
- Garlic - 5 cloves
Cooking:
1. First you need to wash the cucumbers. Then cut off both sides of the "butt". Pierce them in several places with a fork, from two opposite sides, so they will be better salted.
You can also, if desired, cut them into four slices. This way they will dry out even faster.
2. Put our vegetables in a plastic bag. Chop fresh herbs with a knife and pour it on top. Then squeeze the garlic there through a press or just chop it finely.
3. Tie the bag and put it in the second bag so that the juice that the cucumbers will give does not leak. Shake the bag properly so that the salt, garlic and herbs are evenly distributed inside. And leave at room temperature for 2-4 hours, shaking them occasionally.
5. In a few hours, you will have wonderful crispy, tasty, pickled cucumbers on your table.
Crispy salted cucumbers in a jar. Quick recipe in 5 minutes
This is a super fast way to prepare our appetizer. With young potatoes, they will be just great to combine, especially if you add sour cream. I think men will say that not only with a side dish, but with some drinks too. Well, I can't help but agree. Now that you can buy fresh vegetables in stores at any time of the year, you can make them both in summer and in winter.
We only need:
- Fresh cucumbers - 2 pcs.
- Garlic - 2 cloves
- Bay leaf - 2-3 pcs.
- Dill - bunch
- Salt - 2/3 teaspoon
- Ground black pepper - 0.5 teaspoon
Cooking:
1. First, put salt and pepper in a jar. Then break the parsley into several parts, finely chop the garlic and also send everything to the jar.
2. Then finely chop the dill and put it in a jar too. Cut off the ends from the cucumbers, then cut into several slices and send there too. Then close the jar with a lid and shake for 3-5 minutes. For this activity, you can involve your husband.
Do not overfill the jar with vegetables, you need space to shake it better.
3. And after that, open the lid, put the treat in a dish and help yourself with a side dish with your husband. You can pour unrefined sunflower oil for taste.
Step-by-step recipe for instant cooking on mineral water with gas
But this option I learned relatively recently. And I can say that the cucumbers are wonderful. Consider only one point - if you have salty mineral water, then the amount of salt should be slightly less. In general, try it and appreciate it!
Ingredients:
- Cucumbers - 1 kg.
- Horseradish leaf - 1 pc.
- Dill - bunch
- Garlic - 5-6 cloves
- Black peppercorns - a pinch
- Carbonated mineral water - 1 l.
- Salt - 2 tablespoons
- Dried Provence Herb Blend - 1 teaspoon
Cooking:
1. Place a sheet of horseradish on the bottom of the dish. Then top sprigs of dill. Next, lay the peeled and coarsely chopped garlic, as well as black peppercorns.
2. Cut off the tips of the cucumbers and fold them on top so that they are pressed against each other tightly. You can also cut them in half lengthwise. Sprinkle with chopped dill. Add any spices you like if you like.
3. Dissolve the salt in a glass of mineral water, add Provence herbs there and mix. Pour them into the vegetables. Close the bowl with a lid and refrigerate for about a day. After that, you can try them.
How to make salted cucumbers in cold water
Another interesting option. According to this recipe, you can do it both in a 3-liter jar and in a saucepan. As you will be more comfortable. And to be honest, this recipe is my favorite to cook. This is the flavor I like the most. It reminds me of my childhood, when in the village my grandmother treated me to these crispy freshly salted green vegetables.
Ingredients:
- Cucumbers - 2 kg.
- Horseradish leaf - 2-3 pcs.
- Currant leaves - 7-10 pcs.
- Dill umbrellas - 2-3 pcs.
- Tarragon - 2 sprigs
- Garlic - 5-8 pcs.
- Bay leaf - 2-3 pcs.
- Peppercorns - 10-15 pcs.
- Salt - 2 tablespoons with a slide
- Water - 1.5 liters.
Choose the amount of ingredients according to your taste.
Soak the cucumbers in advance in ordinary cold water for one hour.
Cooking method:
1. At the bottom of the pot or jar, first put horseradish leaves, then dill umbrellas. Then lay out the rest of the prepared leaves and greens. Top with garlic chopped in two or three pieces. Then bay leaf and pepper. Cut off the ends of the cucumbers and arrange on top of everything in a saucepan. Then put another dill umbrella and horseradish leaf.
2. Pour water into a half-liter jar and pour salt into it. Stir until completely dissolved, then pour into the pan and add the remaining water. You can take filtered water or buy purified water in the store.
3. Then cover with a plate or lid on top and leave at room temperature for two days. Then help yourself and treat your family. Then, ready-made, store them in the refrigerator without brine. But personally, I don’t keep them for a long time, they disperse quickly.
Video on how to quickly and tasty pickle in a bag in 2 hours
If you still have any doubts, then for clarity, I suggest watching the video. And then everything will become completely clear.
Ingredients:
- Cucumbers - 1 kg.
- Garlic - 1 head
- Salt - 1 tablespoon
- Sugar - 1 tablespoon
- Fresh dill - 1 bunch
Now look at the cooking method. Everything is explained in great detail here.
And I want to agree with the author, lightly salted cucumbers prepared in this way will be just delicious. Crispy and smell of added herbs and garlic. And if you also add some seasonings from yourself, then it definitely won’t be worse.
Classic recipe in a saucepan with hot brine
Another good way to quickly cook lightly salted cucumbers. Everything is prepared in no more than 15 minutes, though then you have to wait until they themselves reach full readiness.
In the old days, barrels were used for this. But we are modern people, so we use modern kitchen utensils - a pan.
Ingredients:
- Cucumbers - 1.5 kg.
- Water - 2 liters.
- Salt - 1.5 tablespoons
- Garlic - 5-6 cloves
- Dill umbrellas - a few sprigs
- Currant and cherry leaves
- Hot black pepper - to taste
- horseradish leaf
Cooking method:
1. Wash the cucumbers and cut off the tips on both sides. Put in a saucepan. Spread the garlic on top (you can cut the cloves into two halves), currant leaves and cherries. For horseradish, you can leave only the petioles, since all the taste comes from them. Then put dill umbrellas.
Take an enameled or stainless steel pan.
2. Pour water into another saucepan, add salt and put on fire until boiling. After the water boils, pour it into the vegetables. Water should cover everything to the top.
For pouring you need 1 liter of water - 1 tablespoon with a slide of salt.
3. And leave at room temperature for 6-8 hours, you can overnight. Then put the pan in the refrigerator for another 3-4 hours and you will have a wonderful crunchy snack for dinner.
Well, dear friends, now you know some great ways to quickly prepare delicious, crispy lightly salted cucumbers. Choose to your liking.
Bon appetit!
Fresh cucumbers are very tasty and healthy. But as soon as it starts to get colder, local vegetables are no longer available to us. Now in winter there is a large selection of various fresh and salted vegetables, but how can they be compared with our preparations for the winter. Firstly, purchased cucumbers are not cheap, and secondly, they contain a large number of industrial preservatives. Therefore, the best option for us is to prepare them ourselves for the winter. Pickled or pickled cucumbers are the most important preparation for the winter. Crispy, firm, fragrant - without them nowhere. And so you can eat with pleasure, and add to salads. The recipes for harvesting cucumbers are very simple and tasty, their salting can be combined with tomatoes, you can make various salads from cucumbers.
Secrets of successful salting:
- One of the secrets is to choose our cucumbers correctly. These should be pickling varieties: they look like pimples, prickly and bumpy. We select small and medium cucumbers, 10-12 cm long. Cucumbers from the garden should be collected on the day of pickling or the day before.
- The quality of the water is also of great importance. You need to use spring or filtered tap water, or purchase ready-made drinking water.
- To make cucumbers successful, simple rock salt is used for pickling.
- Spices, spices are also important for salting. For this, black peppercorns, mustard seeds, dill seeds and umbrellas, any part of horseradish, cherry and currant leaves are used (leaves must be young). Sometimes basil leaves, cumin leaves, garlic, oak leaves, or a piece of oak bark are added (oak bark makes cucumbers more crispy).
- A liter jar of cucumbers takes 500 ml of water (approximately). The larger the cucumbers, the more water is needed for cooking. And vice versa, the smaller the cucumbers, the fewer voids, and less water leaves.
Consider some wonderful recipes for harvesting our cucumbers for the winter:
Pickled cucumbers for the winter. Recipe for delicious crispy cucumbers in liter jars
Ingredients:
- medium-sized cucumbers - 2-4 kg,
- horseradish leaves - 2-4 pieces,
- garlic - 3-6 cloves,
- hot peppers - 1 pc (to taste),
- horseradish root 5-7 cm long,
- celery, leaves - a little,
- cherry leaves - 5-7 pieces,
- allspice - 5-7 peas,
- bay leaf - 3-6 pieces,
Brine:
- Salt 2 tablespoons - per 1 liter of water,
- sugar 1 tbsp - per 1 liter of water,
How to pickle cucumbers:
Wash cucumbers and herbs thoroughly. Cucumbers can be washed even with a soft brush, put them in a saucepan or basin, pour cold water for 2 hours. We change the water, fill the cucumbers with clean water and leave again for two hours. During this time, the cucumbers are saturated with water, and they turn out crispy and elastic.
At the bottom of a pre-prepared jar we put a few sprigs of dill, cherry leaves, a horseradish leaf, a currant leaf, celery, 1 clove of garlic (you can’t put a lot of it, this can make the cucumbers soft), bay leaf, a small circle of bitter capsicum, black and allspice peas peppers.
We tightly fill the jar with cucumbers.
Pour boiling water over cucumbers.
We cover the cucumbers with lids and leave them like that for 10-15 minutes.
We drain the water.
Pour boiling water over cucumbers again and leave them in water for 10-15 minutes. Then drain the liquid.
We put a pot of water on the fire. Add salt (2 tablespoons per liter of liquid), sugar (1 tablespoon for the same volume) and citric acid (1 teaspoon per 1 liter).
Fill the cucumbers with hot brine and close the jars with a seaming machine.
We turn over and wrap our jars.
Opening such a jar in winter, we will enjoy the wonderful taste of pickled crispy cucumbers.
Bon appetit!
Cucumbers for the winter in a sweet marinade. Recipe for pickled sweet crispy cucumbers with citric acid
Thanks to the marinade, such cucumbers have a pleasant sweetish taste.
Ingredients:
- small fresh cucumbers,
- mustard grains - 1-2 teaspoons,
- horseradish leaves - 2-3 pieces,
- garlic - 3-5 cloves,
- hot chilli pepper - 1 pc,
- blackcurrant leaves - 7-10 pieces,
- cherry leaves - 5-7 pieces,
- allspice - 5-7 peas,
- black peppercorns - 7-10 pcs,
- bay leaf - 3-6 pieces,
- dry dill and fresh umbrellas with seeds - 3-5 pcs each,
- vinegar 70% - a few drops under the lid when rolling cans.
Brine:
- Salt 40 g - per 1 liter of water,
- sugar 150 g - per 1 liter of water,
- citric acid 1 teaspoon - per 1 liter of water.
How to pickle cucumbers:
We prepare cucumbers and herbs. I wash everything carefully. We put the cucumbers in a saucepan or basin, pour cold water for 2 hours. You can change the water several times. Cucumbers will be saturated with water, and pickled cucumbers will turn out strong and crispy.
In clean jars we lay out several sprigs of dill, cherry leaves, horseradish leaves, currant leaves, celery, hot capsicum - a small ring, bay leaf, mustard seeds, black and allspice peas.
Fill with boiling water and cover with lids. We leave it like that for 10-15 minutes. We repeat the procedure twice.
Then pour the water into a saucepan. We put it on fire. Add salt 40 g, sugar 150 g, citric acid - 1 teaspoon.
Pour cucumbers with marinade. We roll up and turn over the banks, wrap them in a dress. You can store these cucumbers at room temperature.
Bon appetit!
Cucumbers for the winter with lemon, in Prague. Recipe in liter jars
Such cucumbers are pickled with lemon. Otherwise, the ingredients for salting are common - dill, horseradish, allspice and black peppercorns, bay leaf, sugar, salt, garlic. The taste of cucumbers is obtained with a slight sourness, which gives them a piquancy. You can add various ingredients to your taste, without strictly adhering to a certain composition. Such cucumbers will perfectly fit into any salads, and can be present on the table as an independent dish.
Ingredients:
- medium-sized cucumbers - 2-4 kg,
- mustard grains - 1-2 tbsp. spoons,
- horseradish leaves - 2-3 pieces,
- garlic - 1-2 heads,
- bay leaf - a few leaves,
- blackcurrant leaves - 7-10 pieces,
- cherry leaves - 5-7 pieces,
- allspice - 5-7 peas,
- black peppercorns - 7-10 pcs,
- dry dill and fresh umbrellas with seeds - 3-5 pcs each,
- lemon, cut into rings - a few pieces, to taste,
- vinegar 70% - a few drops under the lid when rolling cans.
Brine:
- Salt 40 g - per 1 liter of water,
- sugar 150 g - per 1 liter of water,
- citric acid 1 teaspoon - per 1 liter of water.
How to pickle cucumbers:
Preparing cucumbers and herbs for pickling is the same as in previous recipes.
I wash everything carefully. We put the cucumbers in a saucepan or basin, pour cold water for several hours. You can change the water several times. This will give our cucumbers strength and elasticity.
We cut the lemon into rings and add it to the jars to our cucumbers, we also add dill umbrellas, cherry leaves, part of a horseradish leaf, currant leaf, bay leaf, mustard seeds, black and allspice peas, garlic.
Fill jars with cucumbers twice with boiling water, for the third time pour sweet pickle. We roll up and turn over the banks, wrap them in a blanket.
Cucumbers are crispy, fragrant with an original taste. This is the delicacy we will taste in winter if we don’t eat it earlier! 🙂
Bon appetit!
Crispy canned cucumbers for the winter in 3-liter jars
According to this recipe, very tasty, crispy cucumbers for the winter are obtained.
We will preserve cucumbers in 3-liter jars.
Cucumbers in such a jar will include approximately 2 kg, brine is about 1.5 liters.
Ingredients:
- medium-sized cucumbers - 2-4 kg (for one or two cans),
- horseradish leaves - 3-4 pieces,
- garlic - 1-2 heads,
- blackcurrant leaves - 5-10 pieces,
- cherry leaves - 7-15 pieces,
- allspice - 5-10 peas,
- black peppercorns - 7-14 pcs,
- bay leaf - 3-6 pieces,
- dry dill and fresh umbrellas with seeds - 3-5 pcs each,
- vinegar 70% - a few drops under the lid when rolling cans.
Brine for 1 liter of water:
- Sugar - 2 tbsp. spoons (without a slide),
- salt - 1 tbsp. spoon (with a slide),
- vinegar 9% - 1 tbsp. spoon (or citric acid 0.5 tsp),
- aspirin - 1 tablet, put before seaming.
How to preserve cucumbers:
Thoroughly wash the cucumbers, cut off the ends.
On the bottom of the jars we put horseradish leaves, currants and cherries, garlic, bay leaves, allspice and black peas. Then we tightly lay our cucumbers.
Pour the cucumbers with boiling water for 2 times, then drain the water after they stand in it for 10-15 minutes. If the cucumbers are bitter, then the bitterness will go away.
For the third time, fill the cucumbers with brine, put an aspirin tablet in the jar.
We roll up our cans, turn them over, put them under the clothes.
Here is such a wonderful simple recipe for pickling our cucumbers.
Bon appetit!
Recipe for salted canned cucumbers for the winter
Cucumbers according to this recipe are very tasty, crispy, taste like barrel ones. We will preserve cucumbers in a 3-liter jar.
Ingredients (per 3 liter jar):
- cucumbers - 2 kg,
- salt - 3 tbsp. spoons,
- garlic - 4-5 cloves,
- hot pepper capsicum - to taste, about half a small pod,
- horseradish root - 7-10 cm,
- dill umbrellas with green seeds - 4-5 pcs,
- dry dill seeds - 1 teaspoon,
- dill, parsley, celery - if desired,
- blackcurrant leaves -3-5 pieces,
- cherry leaves - 5-7 pieces,
- mint leaves, if desired - 1-2 pcs,
- vinegar 70% - 1 tbsp. spoon.
How to pickle cucumbers:
We prepare the cucumbers, as usual, carefully wash and cut off the tips.
We prepare jars and lids, sterilize.
At the bottom of the jars we put horseradish leaves, currants and cherries, garlic, bay leaves, allspice and black peas, hot peppers and our other ingredients. Then we tightly lay our cucumbers.
Pour the cucumbers with boiling brine without vinegar (for a 3-liter jar - approximately 1.5 liters) - only salt is put in the brine. We leave our cucumbers to ferment for 3 days. Lids must be open. We periodically remove the foam.
After 3 days, shake our jar so that the brine shakes up and pour it into the pan. We put the pot on the fire. As soon as our brine boils, pour it into a jar, pour vinegar under the sterilized lid. We roll up our cucumbers, turn the jar over, wrap it with a blanket.
Cucumbers are amazing! Bon appetit!
The summer season is ahead and it’s nice to have a quick recipe for pickled cucumbers on hand. It is difficult to argue with the fact that lightly salted cucumbers are one of the most popular snacks. They go well with fried meats and boiled potatoes, their savory taste will be a great addition to almost any meal. And how nice it is to eat a crispy cucumber! Be sure to try. Lightly salted cucumbers are very tasty and easy, because cooking does not take much time. There are many recipes for delicious cucumbers: lightly salted cucumbers in a bag, classic quick lightly salted cucumbers, lightly salted cucumbers with apples, quick lightly salted cucumbers. Eyes open, saliva flows! Let's figure out how to quickly cook lightly salted cucumbers. It's easy if you know some tricks. Also for you are six quick recipes for lightly salted cucumbers.
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Salted cucumbers - how to choose
It is very important to choose the right cucumbers for the preparation of lightly salted cucumbers. You can not take bitter, sluggish and yellowing. Ideal for small and thin skinned. Definitely strong and fluffy. Nezhinsky cucumbers are very good for lightly salted cucumbers, but you can take any others. The main thing is that they meet the listed selection criteria. Another important point in choosing cucumbers is to choose approximately the same fruits. This will allow the cucumbers to pickle evenly.
Salted cucumbers - what water to fill
If you want to cook top quality lightly salted cucumbers, pay attention to water. This is important, because cucumbers absorb it, so it is better to take proven bottled water, and not tap water. In extreme cases, tap water should be filtered, poured into an enameled pan and put a silver spoon or a special pendant into it for a couple of hours. Water is needed for soaking and brine - ten liters of water is enough for 5 kilograms of vegetables. very important for cucumbers.Lightly salted cucumbers - in which dishes to lightly salt
In order for salted cucumbers to turn out delicious, you should use enameled, glass or ceramic dishes for their preparation. A jar is a good option, but a saucepan is much more convenient - it is more convenient to put cucumbers in it and take it out accordingly. In addition, if cucumbers are tightly packed into a jar or other dish, they will lose their crispy properties. In order for the cucumbers to be completely in the brine, you need to use a weight placed on a lid or plate, of a smaller diameter than the capacity of the dishes for cooking.Salted cucumbers - how to soak
Another important aspect of preparing delicious lightly salted cucumbers is the soaking procedure. This is done so that the cucumbers are stronger and crispier. For soaking, it is necessary to fill the cucumbers with clean water and leave for 3-4 hours. Do not neglect this stage and you will receive elastic crispy cucumbers as a reward.
We have already figured out some of the secrets of making crispy lightly salted cucumbers. We know how to choose cucumbers, what dishes to take and what water to use. We figured out that soaking will make lightly salted cucumbers crispy and elastic. Now it remains to learn how to make salted cucumbers tasty and fragrant.
Salted cucumbers - how much salt to put
Whatever recipe for lightly salted cucumbers you take, remember that only rock salt can be used to prepare cucumbers. Iodized and sea salt are not suitable. Use coarse rock salt as fine salt can soften vegetables. For optimal saltiness of cucumbers, it is recommended to put 2 tablespoons of salt per liter of water.Salted cucumbers - what spices and herbs to put
Indispensable for the preparation of delicious salted cucumbers is a bouquet of herbs and spices. What kind of herbs should be put in the brine to give the cucumbers an unforgettable aroma and taste. In each recipe for lightly salted cucumbers, dill, currant leaves and horseradish leaves are sure to be found, many will certainly put garlic. This is the basis, which can and will be limited to begin with. Dill gives cucumbers an easily guessed smell, currant gives lightly salted cucumbers crunchiness and creates aroma, horseradish is responsible for an unforgettable taste and spiciness, while protecting cucumbers from mold, garlic disinfects and introduces its fragrant note. In a hot brine for lightly salted cucumbers, you can add bay leaves and black or allspice peas.If you want to diversify the taste of salted cucumbers, choose recipes with the addition of berries and apples. They will give an interesting aroma and subtle sourness. Apples and currants, both black and red, somewhat change the usual classic taste of lightly salted cucumbers, so put in a little - try to understand how it tastes better to you.
Salted cucumbers - how much to salt
Of course, everyone certainly wants the lightly salted cucumbers to be ready as quickly as possible. This can be arranged if you use the recipe for lightly salted cucumbers in the bag. In classic cooking, lightly salted cucumbers in hot brine will be ready in a day, but lightly salted cucumbers in cold brine must wait 2-3 days.How to store salted cucumbers
Gradually salted cucumbers turn into salted ones. If it is important for you to keep them lightly salted, then take a couple of tips into service:- after the brine has cooled down and the cucumbers have stood for 4-5 hours, it is better to put them in the refrigerator - in the cold, the fermentation process slows down, and the cucumbers remain lightly salted longer;
- cook a little - just add fresh cucumbers to the finished brine as you eat those that were in it.
Pickled Cucumber Recipes
Each family has its own recipe for lightly salted cucumbers with its own secret ingredients. You will too. But first, try simple classic recipes for making lightly salted cucumbers. For the impatient, we suggest trying the recipe for lightly salted cucumbers in a bag and early ripening cucumbers - the fastest recipe for making lightly salted cucumbers.Easy Pickled Cucumber Recipe
For salting you will need:5 kg of cucumbers, 7-10 branches of dill with umbrellas, 1 head of garlic, 30 horseradish leaves, 4 tsp. allspice peas, 2 tsp red peppercorns, currant leaves, 6 tbsp. salt
Wash cucumbers and soak in cold water for 2 hours. Chop the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves whole. Put horseradish leaves on the bottom of an enameled pan, then some chopped herbs and spices. Lay a layer of cucumbers. Top again greens with spices, then cucumbers. The last layer is whole horseradish leaves. In 3 liters of hot, but not brought to a boil, water, dilute the salt and pour over the cucumbers. Press down with a press. Leave for 2 days.
Recipe for quick salted cucumbers
For salting you will need:2 kg cucumbers, 10 black peppercorns, 5 allspice peas, 1 tsp. sugar, coarse salt, a bunch of dill stalks, 2 lemons
Preparation of lightly salted cucumbers:
Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt. Remove the zest from the lemons, add to the salt and pepper mixture. Squeeze juice from lemons. Cut dill. Wash cucumbers, soak for 1 hour. Then cut off the tails on both sides. Do not hit each cucumber too hard with a pestle or the handle of a heavy knife to crack the cucumber, then cut each cucumber crosswise into several pieces. Sprinkle cucumbers with salt and pepper, pour over lemon juice and mix. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Pat the salt dry with a paper towel before serving. If you are in a hurry, skip the soaking. Then the cucumbers can be pickled in about an hour.
Recipe lightly salted cucumbers in package No. 1
1 kg of fresh cucumbers, 1 bunch of fresh dill, 1 head of garlic, 1 tsp. sugar, 1 tbsp. salt.
Preparing salted cucumbers in a bag:
Wash fresh vegetables and herbs. Fresh cucumbers should be soaked in clean cold water for 2 hours. Then you need to get them and wipe each dry. You can prick with a fork in several places and cut off the ends. Take a strong plastic bag. Put dry cucumbers, chopped dill and garlic in it. Tie and shake to mix. Now you need to leave the package with cucumbers for 2 hours at room temperature. Then put in the refrigerator for an hour or two. Lightly salted cucumbers in a bag are made very quickly and simply. You need to store them in a cold place for no more than 3 days.
Recipe lightly salted cucumbers in the package number 2
For salting you will need:1 kg of cucumbers, a small bunch of greens (“umbrellas” of dill, fresh horseradish leaves, currants, cherries), 3 cloves of garlic, 1 tbsp. coarse salt, 1 tsp. cumin (optional), clean plastic bag or plastic container with a tight lid
Preparing salted cucumbers in a bag:
Tear dill and leaves with your hands, put in a bag. Cut off the tails of cucumbers, also send in a bag. Squeeze the garlic through a garlic press (can be crushed with a knife). Mash the cumin seeds in a mortar with a pestle or use a rolling pin. Add salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.
Recipe for crispy salted cucumbers with apples
For salting you will need:cucumbers 1 kg, green sweet and sour apples 2 pcs., young garlic 1 clove, dill 150 g, blackcurrant and cherry leaves 3 pcs., horseradish leaf 1 pc., black peppercorns 4-6 pcs., bay leaf 1 PC.; for brine: 1 liter of water, 2 tbsp. l. salt
Preparation of lightly salted cucumbers:
Boil the brine. To do this, boil water, add salt and bay leaf. Cut off the buttocks of the cucumbers. Peel young garlic. Cut apples into 4 pieces. Put 1/3 of the dill, currant and cherry leaves, horseradish into a dry pan. We spread half the cucumbers, one apple. Put half the norm of garlic and peppercorns.
Then lay out another part of dill, garlic, currant leaves and cherries. We report all the remaining cucumbers, apples, herbs and garlic. Pour cucumbers with hot brine. We close the plate and put the load. Let cool completely and put in the refrigerator. In the morning, crispy cucumbers are ready.
Quick pickled cucumbers
To prepare salted cucumbers:A few cucumbers, some dill, a few cloves of garlic, salt
Preparing early-ripening light-salted cucumbers:
Wash cucumbers and soak in cold water for 5-10 minutes. Wash and finely chop the dill. Peel and crush the garlic in a garlic maker. Cucumbers cut into pieces into eight to twelve parts - look at the size of your cucumbers. Arrange the prepared cucumbers in layers in a jar, sprinkling with salt, garlic and dill. Place the lid on the jar of cucumbers, shake thoroughly until the contents of the jar are well mixed. Withstand 5-10 minutes. Lightly salted cucumbers are ready quickly.
Salted cucumbers on mineral water
To prepare salted cucumbers on a mineral water, you need:1 kg of small cucumbers, 1 liter of sparkling mineral water, 2 tablespoons of salt, 3 cloves of garlic, a bunch of dill
Preparation of lightly salted cucumbers:
Rinse the dill well and shake off the water. Put half of the dill on the bottom of the container in which we will pickle the cucumbers. Rinse the cucumbers, cut off the tips, fold tightly into a container. Put the second half of the dill and finely chopped garlic on the cucumbers. Separately dilute salt in a mineral water. Pour this mixture over the cucumbers so that they are completely covered. Remove the cucumbers from the refrigerator. They are ready in 12-14 hours.
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