Quick Pickled Cucumbers. Pickled cucumbers with citric acid like in the store

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 talking about how good they are for strong drinks - you simply cannot find better snacks!

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 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 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 also use the usual cold water, and better spring.

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 the hot brine into the 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 according to different recipes, among them there will certainly be one that you 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!

In the cucumber season, you need to make the most of this very delicious vegetable, cook with it various salads and close for the winter, and just pickle. If you like pickled cucumbers, but you are annoyed by the long pickling process this vegetable, I offer especially for you a recipe for pickling cucumbers on hastily. Yes, indeed, this recipe will allow you to pickle cucumbers very quickly and the very next day after cooking you will be able to in full enjoy this delicacy. You can also cook pickled mushrooms, really very cool recipe mushrooms are insanely delicious.

The secret is that we will not marinate the cucumbers whole, but first cut them into slices. big pieces, everything will turn out very similar to cucumber salad, but the taste is different from pickled whole cucumbers you won't feel it at all. I am sure you will really like the taste of these cucumbers, it will be slightly sweet and sour when you cook it, you will see for yourself. cucumbers by this recipe perfect as an addition to the main side dish, and if you treat your guests with these cucumbers, you will immediately raise your authority as a good hostess.

Well, you have probably already understood that the recipe is worthwhile and it is simply necessary to cook it, so let's do it.

For cooking we need:

• Cucumbers - 0.5 kilograms;
• Onion - 1 piece;
• Bulgarian sweet pepper - 1 piece.

For marinade:

• Vinegar - 4 tablespoons;
• Sugar - 2 tablespoons;
• Salt - 1 teaspoon.

These ingredients are included for one serving, which is a jar of 600 milliliters. If you want to marinate larger portions, start from this amount.

To begin with, we need to thoroughly wash the cucumbers and Bell pepper. Then we clean the onion from the husk and rinse it.

Now we cut the cucumbers into thin circles, this can be done both with a knife and with the help of a food processor, it all depends on the volume of cooking and the availability of a miracle machine.

Next, we need to finely chop the onion, by the way, if you don’t know the secret of how to cut an onion without shedding a single tear, I’ll tell you, you need to chew something during the cutting process, such as chewing gum.

As you probably already guessed, we will have to cut all the vegetables that we have for this pickled salad, so the pepper is no exception, we also cut it into small pieces, something like those shown in the photo below.

Now let's do something tricky, namely, mix all our chopped ingredients thoroughly.

Before we put all this stuff in jars, we need to prepare the marinade, everything is extremely simple here. We take about a glass of water, pour it into a small saucepan, add nine percent vinegar, sugar, salt, and bring the whole thing to a boil. We put our chopped vegetables in a jar and pour the prepared marinade.

After the whole thing has cooled down to room temperature, close the jar with a lid and send it to the refrigerator for about a day, after which you can safely get pickled cucumbers and enjoy.

If you want to close pickled cucumbers for the winter in this way. You need, after pouring the marinade over the cucumbers, let it stand for ten minutes, after which pour the marinade back into the pan, bring it to a boil again and pour the cucumbers over them again, after which you can safely roll them up with a hard lid and store until winter.

After a day, we take out pickled cucumbers in a hurry from the refrigerator and start tasting, you try, and I know for sure that you will like them very much. The site cookmen.ru was with you, visit us more often and you will come across a lot of interesting and delicious recipes. All the best to you, and bon appetit!

Read also:

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 strong drinks, or you can add 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.

Modern housewives know many ways to marinate fresh vegetables with spices. For example, cucumbers in a bag are a great snack that is ready to eat in 20-30 minutes. There are a few different recipes how to cook delicious salted vegetables at home.

How to pickle cucumbers with dill and salt

Each housewife already has in her arsenal a quick salting method with garlic, herbs, and spices. If you follow the rules, then after an hour pickled cucumbers in a bag fast way will be ready. It is believed that they are the most delicious with dill. You can cook sweet, spicy or spicy gherkins. The traditional dry salting method is very simple. Below is a recipe for pickled cucumbers fast food.

What ingredients will be needed:

• fresh gherkins - 600 grams;
• garlic - 2 cloves;
• 2/3 tablespoons of salt;
• dill umbrellas.

How to cook:

1. Wash vegetables well, cut lengthwise into halves or quarters, place in a bowl.
2. Garlic is peeled, crushed, added to gherkins.
3. Vegetables are salted, dill umbrellas are added, everything is mixed with hands for even salting.
4. Everything is placed in cellophane, the air is released, tied, left for 30-60 minutes.

Pickled Pickled Cucumbers

There are a few useful tips, both a short time get fragrant vegetables, which will crunch pleasantly and delight the whole family and guests in your home with their taste. Pickled cucumbers in a bag in a quick way will be tastier and more aromatic, if you take into account certain tricks. To make the recipe unique and inimitable, during cooking, you can use the following tips:

1. For crispier gherkins, soak them in cold water before pickling. In addition, this procedure will help get rid of bitterness. It is recommended to change the water several times, because the temperature is of great importance (the colder the liquid, the better).
2. For even distribution of salt and spices, the air must be completely removed from the bag.
3. If you shake the cellophane several times during pickling, the brine will be better distributed, due to which the process of preparing the snack will speed up.
4. If you overdo it with salt, do not be upset. The dish will quickly acquire good taste if you add some sugar to it and leave for a while.
5. You can serve an appetizer with any vegetable, meat or fish dishes. Gherkins will complement variety of salads, can serve an independent dish or used as a side dish. fresh greens shade the flavor of the marinade and decorate the appetizer.

Ingredients for making spicy gherkins:

• young small cucumbers - 1 kg;
• garlic - 3 cloves;
• horseradish root;
• currant leaves;
• allspice;
• 2 cloves.

How to pickle vegetables:

1. Wash them, cut the stem. Large ones are cut into pieces.
2. Grind the prepared greens and horseradish root.
3. Mix all the ingredients with the addition of spices, spices.
4. Put everything in a bag.
5. Gherkins are marinated for several hours.

Recipe with added sugar

To make the taste of pickled cucumbers in a bag quickly bright, and the product itself to please both the look and the aroma, there is a unique method for preparing snacks with sugar. This will require the following ingredients:

• gherkins - 1 kg;
• salt - 1 tbsp. l.;
• sugar - 1 tsp;
• garlic - 1 clove;
• greenery.

How to pickle:

1. Wash vegetables, dry a little, put in a bag.
2. Add finely chopped herbs, sugar, crushed garlic and salt.
3. Release the air from the bag, tie it up, leave to marinate for 5-6 hours.

How to Make Pickled Cucumbers with Apple Cider Vinegar

A little spicy due to the pleasant sourness with an apple flavor, such a twist will impress both households and guests. What products will be required:

• cucumbers - 4-5 pieces;
• acetic acid malic - 50 g;
• water - 1 tbsp. l.;
• honey - 20 g;
• dill - several branches;
• mustard (seeds) - ½ tsp;
• ground pepper.

Cooking steps:

1. Wash the ingredients, cut into large elongated pieces. Place everything in a bowl, sprinkle with salt and pepper.
2. Separately, prepare the marinade: combine vinegar, herbs, spices, honey and water.
3. When the sliced ​​​​pieces give juice, add the marinade.
4. Mix everything well for even salting.
5. Take a bag, place the prepared mixture there.
6. Shake the cellophane, release the air, leave for 1 hour.

Video: recipe for pickled cucumbers in a package in a quick way

To get the most delicious crispy pickled cucumbers, you do not need to have the skill of a head chef. These vegetables are easy to prepare and pickle at home.

Whatever preparations the hostesses make, pickled, crispy cucumbers made at home for the winter occupy a special place. Look at them - already drooling!

Here (in this article) collected in one place best recipes pickled cucumbers (I created a menu for convenience):

IN winter time one cannot imagine without them festive table, salad or sandwich for breakfast.

In order for the appetizer to turn out to be truly pleasant, tasty and fragrant, it is necessary to properly roll up the vegetables by adding required amount spices and condiments. Therefore, we propose to consider several detailed recipes.

Sweet pickled cucumbers for the winter per 1 liter, like Bulgarian

The second name of conservation is “Cucumbers in Bulgarian”. They taste sweet and sour. Perfectly stored in the cellar, refrigerator.

This recipe can be found in many cookbooks grandmothers and mothers. The quantity of the indicated ingredients is calculated for a jar with a capacity of 1 liter.

Products

• small cucumbers;
• onion turnip - 60 gr;
• granulated sugar - 50 grams;
• garlic - three cloves;
• table salt (without additives) - 30 g;
• Bay leaf- 1 PC.;
• peppercorns - to taste;
• sprigs of fresh dill;
• table vinegar - 45 ml.

How to cook pickled cucumbers for the winter?

Rinse the jar with soap and soda solution, dry in the oven. Boil the lid.

Peel the onion from the husk. Cut into several slices. Rinse cucumbers with a foam rubber sponge, put in an enameled container, pour ice water and leave in cool place for 2-3 hours. Don't forget to change the water from time to time.

Put spices, peeled garlic cloves and tightly cucumbers on the bottom of a glass container. Place dried dill sprigs on top.

Boil clean, filtered liquid in a separate container. Fill the prepared jar with contents. Cover and leave on the kitchen counter for 10-15 minutes.

Carefully drain the liquid back into the pan, add sugar and salt. With regular stirring, bring to a boil and cook until the bulk ingredient is completely dissolved. Remove from heat, add acid and stir.

Pour hot marinade into clean, sterile jars. Cover tightly and turn over. Wrap in a warm blanket. Store in a cellar or refrigerator after cooling.

Pickled cucumbers with citric acid like in the store

With this recipe, I can get awesome taste pickled cucumbers as in the store. Try it yourself and compare with store copies - the same thing.

Ingredients

• cucumbers for 2 liter jars;
• dill - 4 sprigs;
• mustard seeds - 1 tsp;
• table salt - 60 g;
• granulated sugar - 50 g;
• cherry leaf - 2-3 pieces;
• lavrushka - 2 sheets;
• garlic - 10 cloves;
• citric acid - 5 g (per jar);
• peppercorns - 5 pcs.;
• filtered liquid - 1 liter.

Cooking recipe like in a store

Rinse cucumbers well and soak for several hours in cold liquid. Peel the garlic and cut each clove into several pieces. Rinse and dry aromatic herbs.

Wash the jars with a soap and soda solution, sterilize over water vapor, and boil the lids for several minutes.

Cut off the tips of the cucumbers, put them tightly in the prepared container along with aromatic herbs, spices and garlic. IN separate saucepan bring the liquid to a boil and pour it into jars. Cover and leave the containers on the kitchen table for a quarter of an hour.

Strain the water back into the pan, add salt, sugar. Bring to a boil with regular stirring, cook for 3 minutes until the dry ingredients dissolve.

Remove the finished brine from the stove. Pour prepared jars with them and add citric acid to each. Close the container tightly, turn over and cool under a fur coat. Store the workpiece is allowed in the cellar or refrigerator.

And try again delicious recipes blanks:

Pickled cucumbers in a 1.5 liter jar

Do you have a lot of jars with a capacity of 1.5 liters in the house? Then we offer you an unusual recipe for pickled cucumbers.

In winter, all family members will appreciate the delicious, bright blank. The carrot, which is part of the dish, makes the appetizer not only fragrant, but also very healthy. It is in a large container that the appetizer will look unusual and original.

Compound

• small fresh greens - 1.6 kg;
• carrots - 150 grams;
• white onion - 100 grams;
• sprigs of mint - 4 pcs.;
• black peppercorns to taste;
• sheet of horseradish, cherry and black currant 4 pcs.;
• table salt - 90 gr;
• granulated sugar - 60 gr;
• filtered water.

Cooking method

First of all, you need to prepare all the ingredients: onions, carrots - peel, fragrant herbs- rinse, dry, and vegetables - rinse, dry and cut off the "butt" if necessary.

Chop the prepared onion into rings, carrots into slices, and cut the cucumbers into 4 parts.

Wash the jar with soap and sterilize. Place spices and aromatic herbs on the bottom of the container. Then spread the onions, cucumbers, carrots in layers. Thus, spread the vegetables until the ingredients and space in the container run out. Cover with lids.

Boil water in a separate saucepan, fill the jars with the contents, hold for 10-15 minutes and drain the liquid back.

Add sugar, salt. Bring to a boil while stirring regularly and cook until completely dissolved. bulk products. Remove from the stove, pour in the acid and immediately pour over the fruits. Roll up tightly, turn over, wrap and cool. Store in the cellar.

Pickled cucumbers for the winter - crispy in a 3 liter jar with currants

Do not want to add to the marinade acetic acid. Then we propose to consider the recipe for pickled cucumbers with the addition of red currants. The preparation is very beautiful and tasty.

Products:

• how many cucumbers will go into a 3-liter container;
• red currant - 60-80 g;
• garlic cloves - 3 pcs.;
• horseradish root - 5 g;
• granulated sugar - 25 g;
• table salt - 35 g;
• black peppercorns - 9 pcs.;
• currant leaves - 3 pcs.

Recipe

Prepare vegetables: wash and soak in ice water. Wash the jars with soap and dry in the oven. Put the specified, peeled spices and aromatic herbs on the bottom of each container.

Cut off the ends of greens and place them tightly in jars with processed berries. Boil the filtered liquid in a saucepan and pour over. Cover and leave for 10-20 minutes.

Filter the water back into the pan, add salt and sugar. Bring to a boil while stirring regularly.

It is important that the bulk components are completely dissolved. Pour the finished marinade into a container with greens. Cover and put in a pot of cold water for further pasteurization. The time for this process will take 5 minutes.

Remove carefully and screw tightly. Store in refrigerator or cellar.

Useful and interesting:

Pickled crispy cucumbers with vodka: a recipe for the winter in a cold way

Just do not think that the taste of vodka will be felt in the marinade. Not at all! On the contrary, you will not be able to feel the smell of vodka. And in fact good vodka or cognac lends to our greens fresh fruits persistent crunchiness and strength.

The basis

• cucumbers of any size,
• cooking strength - 3 tablespoons,
• vodka - 75 grams,
• filtered water - 1.5 liters per 3-liter container,
• currant and horseradish leaves,
• dill umbrellas,
• garlic,
• celery,
• peppercorns (allspice, white and black).

Marinate in jars of any size

Soak the washed fruits in a bowl of cold water. After 3 hours, take it out and wipe it with a towel. Buttocks are cut and sorted by size.

We spread half of the spices and herbs on the bottom. Then vertically cucumbers and the second part of spices. If the container allows you can still layer the fruit.

Now salt and vodka. Fill up to shoulders with water and twist for the winter. Store in a cool place. If you want to taste pickles now, then after 3-4 days you can try. During this time, they will have time to marinate.

Pickled cucumbers for the winter: crispy without sterilization

The simplest and most popular method of preserving greens with the addition of acetic acid. The main ingredient is made without special trouble, and as a result, the workpiece is crispy, tasty and juicy.

Ingredients

• small cucumbers - 3 kg;
• salt for canning (per 1 liter of liquid) - 45 gr;
• granulated sugar - 30 grams (per 1 liter of brine);
• table vinegar - 30 ml (per 1 liter);
• garlic - 2 cloves;
• peppercorns, bay leaf, fresh dill(twigs or umbrellas) to taste.

Recipe

Using a foam sponge, rinse the greens in cool water. Put in a food bucket and pour over ice liquid. Leave in a cool place for 3 hours. The longer the vegetables are soaked, the crispier they become.

Advice! For more delicious preservation it is recommended to additionally change the liquid 3 times for the entire time of soaking.

In the meantime, it is necessary to prepare the container in which the greens will be preserved. To do this, it must be thoroughly washed with a soap and soda solution. Dry in the oven at a temperature not exceeding 100 degrees.

Rinse the prepared greens, dry. Peel the garlic from unusable parts, chop into slices.

To the bottom clean jars lay out spices: peppercorns, garlic and aromatic herbs. Then tightly cucumbers, in which the “butts” are previously removed. Boil the water, not forgetting to measure in order to calculate the required amount of spices for preparing the marinade.

We fill boiled water, stand for 10 minutes and drain it back. Boil and repeat the procedure 1 more time.

Bring the liquid to a boil, add sugar, salt. Boil until complete dissolution of bulk components. Turn off heat and add acid. Stir and fill jars with contents with hot marinade.

Close tightly, turn the lid down and wrap with a warm blanket. After cooling, store.

Pickled cucumbers with mustard for the winter in liter jars

Instead of acetic acid without sterilization or with it, I often use mustard. And you can combine mustard seeds and vinegar. There will be nothing bad from this compatibility, on the contrary, vegetables will acquire a new piquancy and become even more attractive in terms of snacks.

I got this recipe for pickles marinated with mustard, horseradish and currant leaves from my mother and grandmother. Watch the video:

The most delicious and crispy pickled pickles for the winter according to a classic recipe

Presented classic step by step recipe consists of the most simple ingredients. The blanks are appetizing, they taste like barrel-salted cucumbers.

Cooking feature - it is allowed to use greens of any size, including overripe ones.

What will be needed?

• cucumbers, how many will go into a 3-liter glass jar;
• table salt not iodized - 4 tbsp (in the marinade) and 2 tbsp. additionally;
• carnation;
• black peppercorns;
• allspice;
• fresh dill - twigs and umbrellas.

Pickling method

Wash fresh fruits, put in suitable container and fill with ice cold liquid. Leave in this form for 2 hours, not forgetting to change the water regularly.

In the meantime, wash the jars with soap and dry in the oven. Arrange prepared cucumbers in sterile containers in layers along with aromatic herbs and seasonings. Add specified quantity coarse salt and fill with clean filtered water.

Cover with a lid and shake the contents gently so that the salt spreads evenly.

The lid needs to be removed, and a gauze napkin should be placed on the neck, after wetting it with water. Sprinkle 2 tablespoons of coarse salt on top.

Leave the containers in this form for 2 days. During the specified time period, the brine in the jar will become cloudy. There will be a smell barrel vegetables, which indicates that it is time to move on to canning.

Carefully remove the gauze, strain the liquid into a saucepan and put on the stove. Bring to a boil and heat for 1-2 minutes. hot pickle pour into a jar, close tightly and turn over. Cover with a warm blanket and leave in this form until completely cooled.

Pickled pickles for the winter recipe without vinegar with apple juice

Replace acetic acid will help Apple juice. Such a preparation perfectly diversifies the nutrition of people with diseases of the digestive system.

The step-by-step recipe for cooking is quite simple and at the same time unusual. From the indicated amount of ingredients, you will get 2 jars with a capacity of 1 liter.

You need

• small fresh cucumbers - 2 kg;
• apple juice (clear) - 2.3 l;
• rock salt - 60 gr;
• granulated sugar - 60 gr;
• mint - 2-3 leaves;
• dill - 2 umbrellas;
• carnation - 2 inflorescences;
• black peppercorns - 4 pcs.

pickled cucumber recipe

Wash jars with soap and dry in the oven. Rinse cucumbers, put in a suitable container and pour cold water. Soak for 2-3 hours.

Rinse mint, dill umbrellas and other spices, pour over with boiling water.

Put processed spices and aromatic herbs into prepared glass containers. Tightly and neatly arrange the cucumbers. Cover with a lid.

Let's start preparing the marinade. To do this, pour apple juice into enamel pan, add salt and granulated sugar. With regular stirring with a plastic spatula, bring to a boil and cook until the bulk components are completely dissolved.

Fill the cucumbers, roll up tightly, turn over. Wrap with a warm blanket, and then put away for storage in the cellar or refrigerator. The maximum shelf life of this blank should not exceed 6 months.

Advice! You can replace apple juice with grape, apple-pumpkin. In this case, from aromatic herbs it is necessary to use cherry leaf, lemongrass.

Video recipe: Pickled cucumbers with Chili ketchup for the winter

Vegetables will be cooked liter jars. A wonderful quick and easy recipe.

When you start cooking and marinating, make sure that household members do not attack you. And then the cucumbers will not live up to conservation - they will be eaten right there - they turn out so tasty!

We watch the video, everything is in order and described in detail:

How to pickle cucumbers for the winter

In order for pimply vegetables to turn out tasty, fragrant and crunchy, you must follow a few simple recommendations:

Use only high quality raw materials. It is recommended to select fruits of medium size with pimply and elastic skin.

To add flavor and prolong more long term aromatic herbs and spices should be used. It can be leaves of cherry, currant, horseradish (root), allspice and black peas, clove inflorescences, mustard seeds.

Be sure to soak the greens. The more often you change the water, the crispier they turn out.

Instant Pickled Cucumbers in a Bag in 2 Hours: Dry Quick Pickling Method

Finally, I will share a quick recipe. I want to taste fresh green summer fruits already salted right now. There is no urine to look at them - they ask to open a jar.

No, we will not touch the ready, but we will cook according to quick recipe in the package.

According to this classic recipe prepare salted cucumbers with garlic and herbs.

We'll need

• fresh gherkins a little over half a kilo,
• dill umbrellas,
• spoon of salt
• 2 cloves of garlic.

Quick marinating recipe in a bag

Wash the fruits, remove the "butt". And for quick salting and pickling cut into four parts.

Fold in a bag and add garlic and herbs. Salt and mix thoroughly by hand - straight with your hands.

Tie cellophane and shake vigorously several times. Then they are placed in another bag so that the brine that the vegetables will give does not run away. And leave for 2 hours - let them be salted and saturated with spices.

After 2 hours you can enjoy a quick snack.

By the way, I have an article where I tell how to cook quick and tasty lightly salted cucumbers to eat at least tomorrow -

Bon appetit!

Today I got a long article - I wanted to tell everything in one topic, without splitting it into pages. To all possible recipes pickled cucumbers were in one place.

I want to take this opportunity to ask you, dear readers, what recipes you can recommend for such a preparation for the winter. Share below in the comments.