Fresh cucumbers with dill. Pickled cucumbers with dill and garlic for the winter - a recipe for centuries! The choice of dishes for conservation
By the end of summer, many already have time to eat plenty of fresh cucumbers. There are a lot of them, what to do with them? In this case, light-salted salting always helps out.
Quite a bit of time, costs and fragrant and tasty cucumbers will be ready.
There are many recipes for their preparation, just like with, you can choose to your taste. From cooking cucumbers in one hour, to cooking in plastic bag without adding water.
Today we will analyze 5 simple and very tasty ways to cook. So let's get started!
Lightly salted instant cucumbers in a bag - Step by step recipe with photos
Crispy salted cucumbers, in this way will be ready in less than a day! Differ in amazing taste, from those that you are used to doing on hastily. A minimum of effort, and the result is amazing. You and your family will love it. We cook with pleasure.
Ingredients:
- Cucumbers - 1 kg
- Garlic - 3 cloves
- Greens - to taste
- Salt - ½ tablespoon.
Cooking method:
1. To begin with, we thoroughly wash the cucumbers under running water, cut off the ends, cut in half (if you do not cut in half, you will have to salt for an hour or two longer).
2. Then, peel the garlic from the husk, cut it arbitrarily.
3. We wash the greens, chop finely, the amount of greens is unlimited, here at your discretion, someone loves more, someone loves less.
4. Now we take an ordinary plastic bag and put all our ingredients in it. Add half a tablespoon of salt.
5. Mix well.
6. We tie and put in the refrigerator for two to three hours. If possible, walk every half hour and shake them.
7. After four hours, we take it out of the refrigerator and you can serve it to the table.
Recipe for cooking in a saucepan
Pickled cucumbers- one of important meals summer. The recipe for salting in a saucepan is one of the simplest. Cucumbers are fragrant and crispy.
Ingredients:
- Cucumbers - large 4 pcs.
- Water - 1 liter.
- Salt - 1 tbsp. heaped spoon.
- Garlic - 3 cloves.
- Dill - 1 bunch.
- Currants and cherries - 1 sheet each.
- Hot black pepper - to taste.
- Horseradish - 1 sheet.
- Sugar -1 tbsp. spoon.
Cooking method:
1. First, prepare the brine. Pour 1 liter of water into the pan, add salt, sugar and put on the stove.
2. While the water is boiling, prepare the cucumbers. Rinse under running water, then cut off both sides of the "butt". Pierce on both sides with a fork so that they are better salted.
3. We cut the sprigs of dill coarsely, and finely chop the leaves.
4. Peel the garlic from the husk and chop finely.
5. Put garlic, dill in a saucepan, add cucumbers.
Put a leaf of currant and cherry on top. We leave only petioles in horseradish, since it is from them that all the taste comes.
6. The water boils, pour our vegetables, they should close everything to the top.
7. Close the lid, leave at room temperature for 6-8 hours. It is best to salt in the evening so that the cucumbers are salted overnight.
8. Then put the pan in the refrigerator for 4 hours.
9. And after that, our cucumbers are ready to eat.
Bon appetit.
How to pickle cucumbers in a jar
Ingredients:
- Cucumber - 1 kg
- Currant leaf - 1 pc.
- Vinche leaf - 1 pc.
- Dill - 1 sprig
- Salt - 4-5 tbsp. spoons (optional)
- Sugar - 1.5 tablespoons
- Garlic - to taste
- Horseradish - leaf.
Cooking method:
1. First, bring water to a boil, here we start from which jar we will pickle cucumbers and how much.
2. Prepare cucumbers, wash them under running water. Cut off both sides of the "butt"
3. We wash all the greens. We clean the garlic from shekhuli, cut in half.
4. We take three liter jar, first we lay the greens, put dill, cherries on the bottom, currant leaves(if large sheets are torn in half), horseradish and garlic (to taste).
5. After we have laid the greens, we take cucumbers, put them in a jar while standing (starting from the wall, then to the middle).
6. When they are laid, add more garlic and some greens.
8. Pour into a jar. Close nylon cover when cool, put them in the refrigerator, the next day you can try your pickles. Bon appetit.
Salted cucumbers in brine
This wonderful fast way, with which you can cook crispy cucumbers in less than a day. Let's try to cook.
Ingredients:
- Cucumbers - 2 kg.
- Horseradish leaf - 2-3 pcs.
- Currant leaves - 7-10 pcs.
- Umbrella dill - 2-3 pcs.
- Garlic - 5-8 pcs.
- Bay leaf - 2-3 pcs.
- Peppercorns - 10-15 pcs.
- Salt - 2 tbsp. heaped spoons
- Water - 1.5 liters.
Cooking method:
1. We wash the greens.
2. On the bottom of the jar, the pan, first lay out the horseradish leaves, then the dill. Then lay out the rest of the remaining green leaves.
3. Peel the garlic from the husk, cut it into two or three parts and put it on top. Then Bay leaf and pepper.
4. We wash the cucumbers well, cut off the ends and lay them on top of everything in a jar. Then we put another dill umbrella and a horseradish leaf on top of them.
5. Pour cold water into a half-liter jar (glass) and pour salt and sugar into it. Stir thoroughly until completely dissolved, then pour into a jar and add the remaining water. Water should preferably be filtered or store-bought (it is purified).
6. Then we cover the jar with a lid on top and leave it at room temperature for a couple of days. Then we treat ourselves and our loved ones. Bon appetit!
Delicious cucumbers with boiling water
Ingredients:
- Cucumbers - 1 kilo.
- Garlic - 1 small onion.
- Greens cherry and horseradish leaves - 2-3 pieces each.
- Dill umbrellas - to taste
- Salt - 2 tablespoons.
- Sugar - half tbsp. spoons.
- Peppercorns - 4-5 peas.
- Water - litre.
Cooking method:
1. For pickling, we recommend taking cucumbers fresh fruits. We prepare and thoroughly wash them under running water, this is necessary not only to remove dirt, but also so that they get stronger and keep their shape. After washing, cut off the ends.
2. We take the leaves of the greens well and tear them with our hands into several parts. Tear the green leaves with your hands and put them on the bottom of the container. To this add the peppercorns and finely chopped garlic.
3. Gently put the vegetables into the container, without pressing strongly against each other.
4. Now we start preparing the marinade (brine).
5. Boil a liter in a saucepan pure water As soon as the water starts to boil, throw salt and sugar into it. Cook for five minutes and immediately pour our cucumbers. Close the lid and put it in the refrigerator. The next day, you can treat all household members. Bon appetit.
Video on how to cook lightly salted cucumbers on a mineral water
Bon appetit!!!
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.
Recipe salted cucumbers daily salting was shared with me by my aunt. 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 the cucumbers well before putting them in jars. cold water. 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. Lightly salted cucumbers with potatoes - mmm, a big meal!
Vegetables
Description
Pickled cucumbers with dill and garlic- another successful one easy way fragrant and tender cucumbers for the winter with their own hands at home. Even the most inexperienced housewives in cooking will be able to cook these pickles with garlic and herbs without effort and unnecessary worries about the result. Rest assured, he will delight you with his taste and rich color and excellent durability.
You can safely offer pickled cucumbers prepared in this way to children. Their sweet aftertaste and well-defined crunch are sure to please even the smallest tasters. Everyone who has the opportunity to try this preparation, prepared according to the recommendations of the recipe outlined, will definitely want to know how to marinate for the winter the same delicious and tender, very fragrant cucumbers. Believe me, it is impossible not to fall in love with them at first bite!
I would like to note that the salt prepared according to this recipe is unpretentious in terms of storage and will perfectly preserve its properties in a pantry in a city apartment.
Amazing cucumbers will easily become everyone's favorite and tasty snack, which will feel equally comfortable both as an independent salad and as a component of a vinaigrette or hearty meat salad on the table. This salting will be appropriate both on a weekday and on a holiday. With such pickled cucumbers you can cook stewed beef: the meat will become soft and tender, and will also gain amazing delicate fragrance, which will enhance your own incomparable smell of meat. And what a delicious pickle with these cucumbers! Words can not convey: just lick your fingers.
simple and easy recipe cooking delicious pickled cucumbers will become your favorite for many years to come and will easily push all other recipes into the background. colorful step by step photos will help you see the entire cooking process from start to finish and make sure that it is not only easy, but also fun.
Ingredients
Steps
For cooking surprisingly simple and amazing tasty preparation for future use from cucumbers, such beautiful, pimply and young cucumbers are perfect. They have enough tender skin and sweet aftertaste. All these qualities will be preserved in ready-made pickled cucumbers with dill and garlic..
Be sure to rinse and dry all the greens and spices that you will use when preparing these amazing cucumbers in every respect. paper towels. If you decide to prepare several bottles at once, then increase the greens bookmark proportionally. I would like to pay special attention to such a component as currant leaves, namely to their number. Do not put more than three pieces of medium size on three-liter jar so as not to activate the fermentation process with them. Before cleaning, pour horseradish rhizomes with plenty of warm water, let them lie there for about ten minutes, and then proceed to cleaning and chopping. Instead of horseradish rhizomes, you can put young leaves. You can use both parts of the plant at the same time. Adjust the amount of garlic to your liking. For easier cleaning, try soaking the teeth for a few minutes in cold water and then start cleaning. You will notice that the husk comes off the pulp very easily and does not stick to the hands and knife at all. Choose large dill umbrellas and put them in jars along with the stems to get more rich aroma marinade. They will drink it with pleasure by eating cucumbers.
In order for the cucumbers to turn out to be as tender and crispy as possible, be sure to soak them for at least two hours before pickling or pickling, and even better all night, in in large numbers cold water. You need to soak absolutely all cucumbers, regardless of variety, and it is desirable that they were not washed before.
After the time has elapsed, cucumbers need to be thoroughly washed. Banks for this blank do not need sterilization, so the purity of the products must be given Special attention. Wash the product at least twice, wipe off white deposits and soil residues well. Use a soft household sponge: it will facilitate the entire process of preparing the product and speed up the action in time. In washed cucumbers, it is recommended to trim the tails and spouts. This will allow the brine to penetrate as much as possible into the fruit and soak it faster. Cucumbers will be able to maintain their dense structure and become elastic.
Rinse in warm water with addition baking soda jar and its lid, and then rinse them well in running water and air dry. Before laying the products in the bottle, check it for moisture, and then put all the prepared spices on the bottom of the jar.
Put cucumbers on top of spices. Place the first row of fruits vertically, as shown in the photo. This is done in order to be able to compact the cucumbers as much as possible and minimize the spaces between them.
Place the second row of cucumbers in the same way. If the size of the cucumbers does not allow this, then place the cucumbers on the barrel as tightly as possible.
Pour the amount of table salt indicated in the recipe into a jar with stacked cucumbers. Use salt suitable for salting and in no case experiment with iodized salt, otherwise you risk spoiling the workpiece with it.
Pour the norm on top of the salt granulated sugar. You will get it as shown in the photo: the slide will protrude above the surface of the can.
After that, fill the workpiece boiling water. In one bottle, in addition to the stacked cucumbers, about two liters of liquid can enter. Salt and sugar will dissolve quickly.
Cover the workpiece with a clean and dry lid and let the brine brew for twenty minutes. After that, carefully pour all the brine into a clean saucepan and bring to a boil over low heat. This will make it possible to avoid the formation of foam on the surface of the water, which causes clouding of the product..
While the brine is boiling, pour one tablespoon into a jar of cucumbers. vinegar essence. Let it flow to the bottom, and only after that fill the workpiece with boiling brine. Using the essence, you will always be sure of the quality of this preservative. Just never boil it in brine, because it will simply evaporate, and you will not get the desired result.
After pouring, immediately roll up the jar with a permanent lid. Check for seal leaks by laying it on its side and rolling it over a clean and dry table. If no droplets appear on the surface of the table, then feel free to turn the bottle over onto the lid and wrap it with a woolen blanket or wadded blanket. Cool the workpiece slowly and then transfer it to a permanent storage location. Pickled cucumbers with dill and garlic can successfully stand for a calendar year, as well as sterilized cucumber preparations prepared according to a similar recipe..
Bon appetit!
At first glance, it may seem that there is nothing easier than pickling cucumbers. This is partly true if you know some rules and secrets. Without knowing them, the appetizer may not live up to expectations, be bitter, lethargic, sour and tasteless.
So that you do not get into an awkward situation in front of family members who have been patiently waiting for several hours, or even days, when it will be possible to eat cucumbers, I will reveal to you the secrets of ideal salted potatoes.
First, soaking. If the crop was just harvested from the garden, then you can do without it. If the cucumbers have been lying for more than 2 days or were bought in a store, then it is better to soak them for 20 minutes before salting in ice water. This will temper them before cooking, they will be elastic and juicy.
Secondly, a variety of cucumbers. Choose better "pickling" varieties. They usually don't fall apart and keep their shape. for a long time after salting. They should be medium in size and bright green in color. Main pledge perfect cucumbers- elastic fruit with a thin skin.
Third, salt. Basically, there are about 1-3 tablespoons per 1 liter of water, depending on your preference. It is better to choose larger salt, otherwise the pulp of the fruit may soften.
Fourth, spices. Don't go overboard with garlic - too much garlic can adversely affect the crunch of vegetables. But horseradish, on the contrary, gives a unique crunch. Great choice will add fresh dill, its umbrellas, basil and cilantro to the marinade. Leaves of apple, currant and cherry will also complement the bouquet of aromas.
Fifth, the correct layout. It should be laid out in three layers. The first is herbs and spices. The second is cucumbers. The third is herbs and spices. You don't need to pack the vegetables too hard or the fruits can be damaged, which will negatively affect the crunch and texture.
Another small but very valuable advice. To avoid mold on the surface of the brine, sprinkle on top a small amount mustard powder.
Today we will look at quick and delicious ways salted cucumbers. Each of them is good in its own way. So that my loved ones do not get bored with only cucumbers, I cook each of these recipes in turn.
I love marinating in a bag because such an appetizer turns out to be very crispy, fragrant and keeps its shape perfectly. Ready time is only a few hours, and storage in a bag saves space in the kitchen.
With a dry salting method, I use minimal amount ingredients so as not to overdo it with the bouquet. After all, each of them directly nourishes vegetables, without dissolving in water.
Ingredients:
- 1 kilogram of cucumbers;
- 1 tablespoon coarse salt;
- half a tablespoon of granulated sugar;
- fresh dill (you can use both greens and a hat);
- 3 large cloves of garlic;
- 2 cellophane bags.
For this method of pickling, medium-sized fruits are suitable - no more than 1 centimeter. If you only have large specimens in stock, then it is better to cut them into several parts.
Cut off the tips of the cucumbers and pierce them with a fork in several places so that they are quickly saturated with the marinade. If you cut them into pieces, then punctures do not need to be done. Place cucumbers in a packing bag.
Chop greens thoroughly. Cut the garlic into rings or in half. Add them to the cucumber bag. Salt, sugar and tie a bag, releasing air.
Put another bag on top to avoid leakage of the secreted juice. Shake well so that the ingredients are evenly distributed over each cucumber. After 3-4 hours, the snack is ready.
Bon appetit!
How to make instant cucumbers in a jar
Even on the hottest day, you want to treat yourself to fragrant, crispy salted cucumbers. Cooking them in a bank is not difficult and will take no more than 15 minutes. And in a couple of days you will be able to taste the treasured snack. The ingredients required for them are summer time present in every kitchen.
These cucumbers remind me of the taste of childhood. They were prepared by my grandmother, mother, and now me. Cucumbers are saturated with taste as a result of brine fermentation, which is why they have a piquant sourness.
Required Ingredients:
- 5-6 medium cucumbers;
- 5 peppercorns;
- 3 cloves of garlic;
- 1 lavrushka;
- 1 bunch or 1 dill umbrella (you can use both);
- coarse iodized salt - 2 tablespoons;
- 1 liter of water.
Rinse the cucumbers, remove the tails and dry on a towel. If they are sluggish, then they must first be filled with ice water and held in such a bath for about half an hour.
If the vegetables are large enough, then it will not be easy for them to salt in this form. Therefore, they need to be cut into pieces - into half or a quarter.
Rinse greens. You can grind it, or you can use it whole. It must be laid out on the bottom of a clean glass jar. The garlic cut into slices will also go here.
From above, put cucumbers in a dense layer on this pillow.
Don't crush the vegetables too much or they may crack and fall apart by the time they're done.
Boil water with salt and spices for 5 minutes after boiling. As soon as the brine boils, pour it into a jar of cucumbers.
To prevent the glass from cracking, place a knife with a wide and cold blade under the bottom of the jar.
Cover jars with lids. You don’t need to roll them up, so a regular capron lid or even gauze folded several times will do. Lightly salted cucumbers need access to oxygen, unlike preparations for the winter.
Put in a cool shady place for a couple of days. During this time, you will notice that the vegetables have changed in color, have become yellow-brown. And this means that they are salted enough and you can start tasting. Bon appetit!
Salted cucumbers cooked in a saucepan
Pickling cucumbers in a saucepan is no different from a recipe in a jar. Although, some believe that the container to some extent determines the quality and taste of the snack. What will be your opinion? Try both recipes and draw your own conclusions. And we will be very interested to hear your decision.
The main rule of the low-salting method in a saucepan is that it must be enameled and not have any chips, cracks or defects. The metal quickly oxidizes the contents, so parts that are not protected by enamel can provoke a quick deterioration of the salting.
Now I will introduce you to another interesting way salting - cold brine. He fell in love with me because cucumbers retain their juiciness, crunch, color and useful elements. Try it too!
Ingredients:
- 8-10 pieces of medium cucumbers;
- 1 liter of water;
- 3 cloves of garlic;
- 4 cherry leaves;
- 5 leaves of white currant;
- 2 bell peppers of different colors;
- 2 dill caps;
- 4 tablespoons coarse iodized salt
Rinse vegetables thoroughly and wipe. If they were not just removed from the bush, then they need to be soaked for several hours (and preferably overnight) in cold water.
Peel the garlic and cut into slices.
Divide all stocked spices and garlic into two parts. The first will go to the bottom of the pan. Scatter the bell pepper on top. You can cut it into pieces, or you can pickle it whole.
Lay the cucumbers on top and cover again with the second part of the spices.
Stir the salt in cold water until the grains dissolve to the maximum. Pour the saucepan with this solution.
If you expect to get a faster result, put the container in a warm place for 2 days. If there is no urgency, then let the cucumbers be salted for about 3 days in cool place check.
You can use the same method in cans and wooden skating rinks.
Video on how to pickle cucumbers in brine
A quick recipe for cooking in mineral water
This recipe is somewhere in between. the classic way salted and extra quick option. Soda saturates cucumbers with even more pronounced taste and crunch.
The recipe is simple and the list of ingredients is minimal. Once you pickle cucumbers in this way one day, you will never change such a recipe. My main secret of this method is highly carbonated water.
Ingredients:
- 1 kg of strong and elastic cucumbers;
- 1 liter of highly carbonated mineral water;
- 2 small bunches of dill;
- 8 cloves of garlic;
- 2 tbsp coarse salt;
- lavrushka to taste.
Peel the garlic and cut into slices. They, in turn, are slightly crushed with a knife so that this ingredient expresses itself most clearly in the brine.
Prepare marinating dishes. It can be a jar, an enamel pot, a pitcher, or even Plastic container for food.
At the bottom of the dish, spread half of the resulting garlic and 1 bunch of coarsely chopped greens. The second portion of dill, like the rest of the garlic, will fall on top of the cucumbers. You can also put a leaf of lavrushka here.
Wash the cucumbers, remove the buttocks and spread them out in a dense layer, not pressing them tightly against each other, into a jar.
If the cucumbers are sluggish, then restore their elasticity and, thereby, get delicious snack You can soak them for several hours in cold water.
Spread the remaining herbs and garlic on top.
Dilute salt in a mineral water until the grains dissolve to the maximum. Pour the dishes with the future snack with this brine.
Leave dishes with cucumbers on the table for a day. Then put it in the refrigerator for another 12 hours.
Cucumbers are perfect for any side dish - buckwheat, mashed potatoes, pasta - for meat and fish. Even just like that, they are very delicious to crunch.
In summer, autumn, winter and spring - at any time of the year you want to try a crispy pickled cucumber. It not only perfectly satisfies hunger, but also whets the appetite with its smell alone.
Proven grandmother's recipes are passed down from generation to generation. In addition, our hostesses come up with something new and original over and over again. We looked at several ways to pickle cucumbers, which are most often used by me.
What methods do you use the most? What secrets and life hacks do you know? It is very interesting to hear your opinion and share yours.
Read, share, comment and create!
See you soon!
Lightly salted cucumbers are a truly old Russian a traditional dish. At every holiday, in almost any salad, for the first and second, in every meaningful recipe you can find these wonderful vegetables.
The hostesses have tried so many things, so many experiments and so many recipes that there is not enough paper to write everything out. It is necessary to dwell on the most popular and tried-and-true methods.
More often, they are interested in making cucumbers not only tasty and lightly salted, but also strong and crispy. If you follow all the rules of salting, follow the recipes, then everything will work out.
Today on the menu. Salted cucumbers with garlic and herbs fast food:
According to any of these recipes, the very next day you will be able to enjoy extraordinarily tasty lightly salted cucumbers - all homemade ones will be stunned!
Lightly salted cucumbers with garlic and instant herbs in a jar: a classic recipe
This traditional recipe in the bank. Previously, they only cooked in it. Not everyone thought of the package. But there were at least a dime a dozen cans - all preservation, pickling and salting were done only in them.
According to this classic recipe you can cook lightly salted cucumbers very quickly. And not necessarily in the summer, you can also in the winter (now there are a lot of this stuff in stores). Well, in the summer - they are their own, and therefore tastier! Prepare in 15-20 minutes. And after 2 days you can already eat these flawless salty fruits.
Today we will cook classic salted cucumbers with garlic and herbs in a 3 liter jar. You can take both 1 and 2 liter - respectively, reducing the products, corresponding to the proportion.
Ingredients
- Cucumbers - half a kilogram (a little less, a little more - anyway),
- Garlic - 3-4 cloves,
- Greens - a couple of leaves of currants, cherries,
- Dill - 2 umbrellas,
- Peppercorns - 5 peas,
- Bay leaf - 1-2 pieces,
- Coarse salt - a couple of tablespoons,
- Sugar - 1 teaspoon,
- Filtered water - 1 liter,
- 3 liter jar.
Recipe
The first step is to wash the fruits and dry. Trim the ends. If the vegetables are a little “tired”, then they should be cheered up with very cold water. Let it stay in it for a while. Large fruits should be cut in half or quarters.
Greens can be whole (or as I do a little shred - so they faster juice give) put on the bottom of the jar.
Then peel the garlic cloves and cut into slices. You send to the bank. There is also pepper.
And on top of this green-garlic "carpet" you lay our cucumbers.
It's time to prepare the brine. To do this, boil water in a separate container, add salt and sugar. And let it boil for another 5 minutes - let it dissolve completely.
While still hot, quickly pour the brine into the jar of vegetables. (So that the jar does not crack, it is necessary to scald it slightly hot water or put a wet and cold towel down).
We do not need to roll salted cucumbers, since today our task is not to pickle for the winter, but to make them lightly salted for consumption immediately. So we cover the top with gauze and in a dark, cool place.
After 2 days (I try the next day), lightly salted cucumbers with garlic and instant herbs are ready for testing.
Eat as it is or with a side dish - rustic potatoes are just right.
In the jar there is another way to pickle cucumbers - by the dry method (here it is clear that without water). All the ingredients are just chopped in a jar. We divide the cucumbers in half and then into several more parts. We close the jar and shake for 3 minutes. Leave it to soak for a couple of minutes and the dish is ready.
Thus, in 5 minutes we have fresh salted cucumbers ready - quickly and tasty.
It's not bad to add such cucumbers to .
Lightly salted cucumbers with garlic and instant herbs in a bag: a quick recipe in 5 minutes
Quick Recipe in 5 minutes This recipe is similar to the previous one in a jar of dry salting. It is also called classic. Because he is simple.
In order to get ready-made salted cucumbers within 5-10 minutes, you need to divide each vegetable into large quantity parts. So that they can all salt evenly.
I do it differently and keep the cucumbers whole.
Products
- Cucumbers (fresh) - one kg.,
- Garlic - 4 small cloves,
- Greens - a bunch of dill and cilantro,
- Salt - one tablespoon
- Sugar - optional (1 teaspoon)
How to cook classic salted cucumbers quickly and tasty?
How much easier. Rinse the fruits and dry. Remove the buttocks and pierce each with a fork in several places. So they quickly absorb salt and dry marinade.
Finely chop all herbs and garlic.
Put all the products in the bag and shake thoroughly.
Tie up the bag and put it in another bag so nothing leaks.
Shake the bag periodically for 3 hours. Salted cucumbers are ready.
And if, as I said above, vegetables are cut into 8-10 slices, our dish will be cooked in 5 minutes.
Now watch the video recipe:
Lightly salted cucumbers in a bag for 2 hours
Lightly salted cucumbers with garlic and instant herbs in a saucepan: a cold pickling method
With this recipe, the cucumbers are strong - they keep their shape, crispy and very tasty.
Compound
- Fresh cucumbers - 6-7 pieces,
- Garlic - 3 cloves,
- Greens (2 leaves of blackcurrant, cherries, 2 tops of dill),
- Rock salt - 3 tablespoons,
- Clean cold water - about a liter, a little less,
- Sugar - 1 teaspoon.
Recipe
First of all, prepare the vegetables - wash and wipe. Cut off the ends.
Put green leaves, dill and finely chopped garlic on the bottom of the pan. It is better to leave one third of these products for later.
Lay cucumbers on top and the remaining third.
In cold water, knead the salt until completely dissolved. And fill the pan with this brine.
At room temperature, lightly salted cucumbers will be ready in 2 days, in a cool place - in 3-4 days.
In the same way cold salting you can salt not only in a saucepan, but also in a jar or even in wooden tubs.
These pickled fruits will become great addition and even an ingredient in mouth-watering dishes:
All of the above recipes with brine are just right for this topic. You can use like hot way pickling, and cold.
The only difference is that when using hot brine and with sterile jars, you can store this type of vegetables for a long time. Usually they are prepared for the winter.
And with a cold brine - you can already eat almost the next day. But still, it is better to wait and hold the fetus in solution for at least 3 days, for the best salting. So they turn out crispy and insanely tasty.
The cooking process comes down to one thing: a certain amount of salt is dissolved in water proportionally, seasonings and herbs are added. So for a 3-liter jar, 3 tablespoons of salt is enough. And don't overdo the spices.
Vegetables are not tightly laid out in a jar and poured with prepared brine.
Lightly salted cucumbers with garlic and instant herbs with boiling water
This method of pickling cucumbers impregnates the latter evenly and efficiently. Crispy vegetables are ready for 2-3 days.
Ingredients
- Cucumbers - 1 kilo,
- Garlic - 1 small onion head,
- Greens - cherry and horseradish leaves (2-3 pieces each),
- A pair of dill umbrellas,
- Salt - 2 table. spoons,
- Sugar - half a table. spoons,
- Peppercorns - 4-5 peas,
- Water - litre.
How to cook with boiling water
I advise fresh fruits. Soak the vegetables just taken from the bush in a bowl of water. To get stronger and keep in shape. Then we remove the "Butts".
Tear the green leaves with your hands and fold to the bottom. There are also peppercorns and finely chopped garlic.
Now carefully fold the vegetables. We don't press hard on each other.
Now we are preparing the marinade (brine - as you like). Boil clean water in a saucepan and add salt and sugar there. Let's cook for 5 minutes and quickly pour our "precocious".
We close and clean until "good times". After 2-3 days we try and treat all household members.
Lightly salted cucumbers with garlic and instant herbs on a mineral water
Another interesting recipe little pickled cucumbers - on mineral water with gases. And it's also a fast way. And the fruits are crispy and tasty.
Products
- Fresh cucumbers - about one kilogram,
- Garlic - 4 cloves,
- Greens - a leaf of horseradish, 3 - cherries, a bunch of dill,
- Coarse salt - two tablespoons,
- Black peppercorns,
- Mineral water (mineral sparkling water) - 1.5 liters.
mineral water recipe
Just like in other recipes, cook the vegetables first. We clean, wash, cut off the ends.
All greens down containers for pickling. Fruit on top.
Mix salt in a glass of mineral water and pour. If the mineral water is already salty, then add less salt.
Close and leave to soak for one or two days.
By the way, I have verified delicious recipes other vegetables:
- Bell Pepper Lecho - Lick Your Fingers - 11 Honey Recipes
Lightly salted cucumbers with garlic and instant herbs with tomatoes
And now we will add a little zest - we will add tomatoes to our main products. let everything summer vegetables in one "batch" salted. For one thing, and check what tastes of lightly salted tomatoes.
There are also several manufacturing options: dry in a bag and with brine in a jar. Only for cooking in a bag, we need small tomatoes - Cherry varieties, so that they are salted faster. When used in a jar, regular greenhouse varieties are sufficient. The difference is that the fruits were not large.
Ingredients for the recipe in the package
- Cucumbers - half a kilo
- Cherry tomatoes - 300 grams,
- Garlic - 2 cloves,
- Greens - in the form of a leaf of horseradish and a bunch of dill,
- Salt - 1 table. spoon,
- ground black pepper,
- Sugar is for everybody.
Dry salting
We take cucumbers not large, small ones are better. Everything is clear with tomatoes - much smaller than Cherry.
Finely chop the greens and garlic and put in a bag with vegetables. Salt and sugar and pepper. We shake it fifteen times and for a while in the refrigerator.
The next day, if it’s completely unbearable, then after 20 minutes, otherwise it’s better for a day - we open the bag and try - or rather, we enjoy crispy salted cucumbers and strong tomatoes.
And here is the video:
I got another one for you wonderful recipe few pickled cucumbers - in Hungarian with vinegar. I myself drink the brine obtained from the fermentation process just like that - I like it just like that - slightly spicy.
Ingredients
- small cucumbers,
- Horseradish is the root
- Dill,
- Rye bread - a piece,
- Salt,
- Vinegar.
How to cook lightly salted cucumbers in Hungarian style
Wash and dry vegetables. Trim the ends and cut the fruit lengthwise. That way they will dry out faster.
Finely chop dill and horseradish root.
We lay out the cucumbers in a jar in layers, sprinkling with horseradish and dill. top piece rye bread. And on bread 5 drops of table vinegar.
We prepare the brine in the proportion of 1 liter - 1 tablespoon of salt.
Pour the brine into a jar and cover with a saucer on top. Remove to a warm dry place.
The next day, you will notice that our brine has darkened. But don't be scared - it's all right. It will brighten by the third day. That's when our salting will be finally ready. It's time to try!
Now a video pickling recipe from Soviet times, when they were only sold in Hungarian:
And this is not all recipes for quick preparation of lightly salted cucumbers. If you add at least one more ingredient to each of them, you get a different taste, different sensations.
And you can make crispy cucumbers on vodka, with honey, spicy, with mustard, with olive oil, with an apple and others ...
All because of your fantasies and possibilities.
Bon appetit!
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