Crispy, spicy pickles are not only a great snack, but also a component of a variety of dishes. Don’t know how to deliciously pickle cucumbers? Read our article!
How to pickle cucumbers deliciously?
- Number of servings: 8
- Cooking time: 1 minute
Young fruits up to 15 cm in length, preferably “pimply” ones, are best suited for pickling; it has been noted that “smooth” varieties when pickled do not have such a bright taste and appetizing crunch. Before harvesting, they should be soaked in cold water for a couple of hours.
To prevent the preparations from becoming cloudy and exploding, it is important to properly prepare the jars. They must be thoroughly washed with soapy water and sterilized using one of the proven methods:
in the microwave: pour water (up to 2 cm) into a jar, place in the microwave at 800 W, remove and use after the water has boiled;
place the washed jars for 15-20 minutes in the oven, preheated to 150⁰;
stand for 20 minutes. in a water bath.
Lids should be washed using baking soda and boil for about 5 minutes. In properly prepared jars, cucumbers are stored for a long time, and the brine does not become cloudy.
For the classic recipe you will need:
medium-sized fresh cucumbers - 2 kg;
coarse rock salt - 2-3 tbsp. l.;
a couple of leaves of horseradish (you can take a small root if you wish);
medium sized head of garlic;
a small bunch of dill - umbrellas and twigs;
1-3 leaves of currant and/or cherry;
a few peas of aromatic pepper.
Thoroughly rinse the cucumbers and greens, place some of the greens and crushed garlic cloves on the bottom of the prepared jars. Dissolve salt in 1.3 l clean water room temperature, fill the cucumbers with the solution up to the neck of the jars. Now they need to be covered (preferably with gauze).
After 2 days, you need to drain the brine and bring to a boil. Cool at room temperature, pour over the cucumbers again and roll up the lids (you can use both metal and nylon). Store in cool and dark conditions.
How to pickle cucumbers in a saucepan in 1 day?
Want a quick, flavorful snack? Prepare lightly salted cucumbers. To do this you need to prepare:
2 kg of elastic cucumbers;
3 tbsp. l. coarse rock salt;
1.5 liters of purified or boiled water;
medium head of garlic;
a pair of currant leaves;
a bunch of aromatic dill (preferably a mixture of greens and umbrellas).
How to quickly pickle cucumbers in a bag? Fruits and greens must be thoroughly washed and salt diluted in water. Mash the garlic, place it and the washed greens (1/2 of the total volume) on the bottom of the pan. Place the cucumbers on top, then add the remaining dill and garlic.
The cucumbers need to be filled with salt water, covered and put in the refrigerator, after a day they can already be eaten. A quick, flavorful snack is ready!
Express method of pickling cucumbers in a bag
If you want to enjoy aromatic cucumbers on the same day, try the express pickling method. You will need:
fresh firm cucumbers - 1 kg;
garlic - 5-8 cloves;
greens (you can take dill, fragrant umbrellas with seeds, currant or cherry tree leaves, leaves or roots of spicy horseradish - whatever you have on hand).
Rinse the fruits well, cut the garlic cloves or crush them with a knife. Place all the ingredients in a plastic bag, tie it and shake thoroughly to mix all the ingredients. After 5-6 hours they can already be eaten, but it is advisable to wait 8 hours.
Spicy pickled cucumbers will add spice and piquancy to even the most banal menu.
Greetings dear readers and guests of the blog. Very soon we will be harvesting the first harvest of cucumbers and will begin preparing delicious salads and other various snacks from them. But the most favorite option will be, of course. After all, in any case, each of you already misses such a treat, especially your own cooking).
Therefore, now we need to prepare in advance and arm ourselves with ways to prepare crispy malosol. This is exactly what I want to help you with today. Let's learn how to quickly and tasty salt our vegetables. different methods and recipes.
But before proceeding directly to the cooking technology, I want to immediately give you useful information about what vegetables you need to take so that the appetizer really turns out with a bang.
So, cucumbers should preferably be freshly picked, medium in size and with pimples. It would be great if they were still the same size so that the salting process would occur evenly.
And also do not forget about such a procedure as soaking. Just before salting, soak the vegetables in water for a couple of hours. This will make them springy, firm and crispy.
Store-bought cucumbers will require more soaking time than homemade ones.
Well, now we can begin to describe the salting process itself. The first option involves a method using hot brine. The good thing about it is that the vegetables cook really quickly, but don’t forget that boiling water will cause them to lose their flavor. saturated color. Therefore, if you are not in a hurry, it is better to fill everything with warm or even cold brine.
Ingredients:
- Cucumbers - 1 kg;
- Garlic - 4 cloves;
- Seasonings - optional;
- Salt - 1 tbsp. heaped spoon;
- Water - 1.5 liters.
Cooking method:
1. Rinse the cucumbers well. If they were collected a long time ago, then first soak them for a couple of hours in cold water.
2. If the crop has just been harvested, then after washing the vegetables, cut off the tails on both sides and place them in a container for pickling.
Capacity for quick salting It is best to use enameled one.
3. Peel the garlic; if desired, you can chop it in any shape.
4. Send the prepared garlic to the cucumbers and cover everything with seasonings.
5. Then add salt.
6. Fill the workpiece with hot water and stir. Cover with a lid and leave in a warm place for 6 hours. If you want something saltier, put the container in the refrigerator and leave for another 4-6 hours.
A quick method of pickling in a bag with garlic and dill
Moving on, my favorite method is next. I think I already talked about this in some article). And from your comments I realized that you love this recipe too. How can you not love him? Not only do we not dirty the dishes, we also add the most popular pickling bouquet - garlic and dill. Well, again, everything is salted instantly, especially if you cut the cucumbers into slices or mugs.
Ingredients:
- Cucumbers - 1 kg;
- Dill - 1 bunch;
- Garlic - 15 cloves;
- Salt - 1 tbsp. spoon.
Cooking method:
1. Wash your greens and vegetables. Peel the garlic.
2. Depending on the size of the cucumbers, we do the following: if they are small, then cut off only the tails, if they are large, then cut them into several parts. Then place them in a strong plastic bag and add the garlic.
It is better to cut the garlic into slices or put it through a garlic press.
3. Place dill sprigs on top.
4. And cover everything with salt.
5. Tie the bag well and shake the contents to mix everything.
6. Leave the workpiece for 4 hours at room temperature, shaking the contents periodically.
7. After the time has passed, serve the dish to the table.
Cooking crispy cucumbers in a jar with brine
Of course, let's not forget about classic recipes. Our summer is long, so we have time to try out all the techniques. Therefore, the next option is pickling in a jar.
Ingredients:
- Cucumbers - 2 kg;
- Garlic - 10 pcs.;
- Dill - 2 bunches;
- Cloves - 1 pc.;
- Allspice peas - 2 pcs.;
- Black peppercorns - 10 pcs.;
- Salt - 2 tbsp. spoons;
- Bay leaf - 1 piece.
Cooking method:
1. Wash the cucumbers thoroughly and cut into several pieces. Take a clean jar and scald it with boiling water.
2. Place chopped vegetables in a jar, add all the spices and garlic. Cut the dill into large pieces and place on top.
3. Dilute salt in a glass of boiling water and fill the jar with this brine.
Remember that you need to use regular rock salt, not sea salt or iodized salt.
4. Then add the remaining hot water to the jar almost to the top. Swirl the jar to mix all the ingredients together. Cover with a lid and leave overnight at room temperature.
5. In the morning, put the preparation in the refrigerator, cool it and start eating.
How to salt cucumbers in a saucepan quickly and tasty
Another cool cooking method is salting in a regular pan. In principle, we do all the same steps, but add our favorite spices and herbs.
The most suitable herbs for pickling cucumbers are: dill, currant leaves, horseradish leaves, bay leaves, peppercorns.
Ingredients:
- Peppercorns - 1 tbsp. spoon;
- Garlic - 5 cloves;
- Hot red pepper - 1-2 pcs.;
- Salt - 2-3 tbsp. spoons;
- Sugar - 1 tbsp. spoon;
- Dill, parsley - a bunch;
- Currant and cherry leaves - 5-6 pcs.;
- Cucumbers - 2-3 kg.
Cooking method:
1. Wash the parsley and trim off the long stems.
2. Peel the garlic and cut the pepper into thin rings. Wash currant and cherry leaves.
3. Cucumbers need to be washed and the ends trimmed.
4. Wash and dry the dill.
5. Place spices on the bottom of a clean pan.
6. Now add the greens.
7. And only then place the cucumbers.
8. Pour 2 liters of water into another pan, add sugar and salt, bring to a boil. Pour the hot brine into the pan and close the lid. Leave it overnight, and in the morning put it in the refrigerator for 4 hours. Then you can eat the snack.
Additionally, you can install pressure on top, so the salting process will go much faster.
Recipe for lightly salted cucumbers with mustard
If you are a fan of something new and spicy, then I suggest adding mustard to the usual spices. I personally love this appetizer and often make it for the holiday table, as it can be easily swept up with a glass).
Ingredients:
- Cucumbers - 1 kg;
- Garlic - 3 cloves;
- Water - 2 liters;
- Salt - 2 tbsp. spoons;
- Greens - to taste;
- Mustard - 1 teaspoon.
Cooking method:
1. Wash all the greens and place 3/4 of the total amount on the bottom of the container. Peel and coarsely chop the garlic and add to the herbs.
2. Wash the vegetables, cut off the tails and place in a container.
3. Dilute the salt in water and bring to a boil, cool. Pour the resulting brine over our preparation.
4. Now place the remaining herbs on top and sprinkle the mustard. Mix the mustard and brine a little.
5. Close the container with a lid and put it in the refrigerator for 6 hours. After time, the cucumbers will be ready to eat.
Quick pickled cucumbers recipe in 5 minutes
Well, at the end of today’s topic, I would like to say once again that first, try all the recipes, and only then choose your favorite and experiment with adding spices and aromatic herbs, just don’t overdo it.
Also, do not forget that the average preparation time for malosol does not exceed 3 days. If you choose hot way, then they will be ready in a day, cold - in 2-3 days, and in a bag - from 4-8 hours.
But of course, there is always an express method for the fastest pickling. So if guests are already on the doorstep, then use the next option. Everything is explained well in the video, and actually in the preparation lightly salted cucumbers there is nothing complicated!
And with such a tasty and quick recipe, I complete my selection. I say goodbye to you and see you again!
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When summer comes, flowers bloom and the first vegetables ripen in the garden beds. At this moment, you involuntarily remember your favorite crispy pickles according to your grandmother’s recipe. Don't know how to quickly and easily prepare delicious lightly salted cucumbers? We will help with recipes. The article offers several proven methods that will allow you to pickle cucumbers in a few hours.
Polyethylene miracle
Housewives loved this recipe for its speed and low cost of preparation. How to make lightly salted cucumbers in a bag?
For this you will need:
- 1 kg of cucumbers;
- 1 tablespoon salt;
- 1 tablespoon sugar;
- 4 cloves of garlic;
- a small bunch of dill along with an umbrella;
- plastic bag.
Wash fresh small cucumbers thoroughly, cut off the stems and put them in a bag. Sprinkle salt and sugar on top, add chopped garlic and a bunch of herbs. Seal the bag and shake the contents well to distribute the ingredients evenly. Then put it in the refrigerator.
After 4-5 hours, the cucumbers should be ready. Fans of spicy flavors can add cloves and other spices to the composition before salting.
Crispy toy soldiers
Cucumbers got their name because of their peculiar arrangement in the jar.
Ingredients:
- 1 liter of water;
- 5–7 cucumbers;
- 1 tablespoon salt;
- 1 teaspoon sugar;
- 3 cloves of garlic;
- dill and other herbs to taste.
First, wash the cucumbers and cut off their tails. Then throw the greens and garlic cloves into the bottom of a liter jar, and place the cucumbers vertically on top, cover them with salt, sugar and pour boiling water over them. Cover the jar with a plastic lid and leave to ferment at room temperature.
The cucumbers will be ready to eat within 24 hours.
Traditional recipe
Thanks to this recipe, you can prepare lightly salted cucumbers in cold water.
Ingredients:
- 2 liters of water;
- 1 kg of cucumbers;
- 2 leaves of horseradish;
- 5 leaves of cherry and currant;
- 3 dill umbrellas;
- 5 cloves of garlic;
- 60 grams of salt;
- 25 grams of sugar;
- Cloves, allspice, bay leaf.
First of all, you need to prepare an aluminum or cast iron pan with thick walls. Place half of the washed green leaves on the bottom of the pan, and cucumbers on top. Cover all this with the remaining herbs, sprinkle with salt and spices, and add water.
The cucumbers should drown in the aromatic brine. Cover the pan with a lid and leave at room temperature for 24 hours.
In order for the cucumbers to be better saturated with the aromas of spices, you need to make small cuts on them.
Taste of summer
Sometimes it happens that you don’t have greens on hand, but you really want cucumbers. The following recipe will teach you how to cook lightly salted cucumbers without greens.
Ingredients:
- 1 liter of water;
- 5 cloves of garlic;
- 30 grams of salt;
- 10 grams of sugar;
- 2 black peppercorns;
- 2 bay leaves.
Place cucumbers in a jar, sprinkle them with spices and garlic and pour boiling water over them. In just a few hours you will get fragrant and appetizing cucumbers.
Early ripening
It happens that guests arrive suddenly, and there is nothing to put on the table. In this case, cucumbers in a bag according to a quick recipe always come to the rescue. This method will help you prepare lightly salted cucumbers in half an hour.
Ingredients:
- 0.5 kg of small fresh cucumbers;
- 15 grams of dill;
- 4 cloves of garlic;
- 40 grams of salt;
- 10 grams of sugar.
The cucumbers should be cut into four parts, finely chop the garlic and herbs. Place all ingredients in a bag along with salt and shake well. While lunch is being prepared, shake the cucumbers periodically, and in half an hour they will be ready.
Crispy Delight
In order for lightly salted cucumbers to turn out crispy, you need to choose the freshest, only collected specimens and not skimp on horseradish leaves.
Some housewives add oak leaves to the recipe for crunch.
Ingredients:
- 1 kg of cucumbers;
- 15 horseradish leaves;
- 10 leaves of currant and cherry;
- 3 oak sheets (if possible);
- 5 dill umbrellas;
- 1 head of garlic;
- Red and black pepper in a 1:1 ratio.
Place greens and cucumbers in successive layers on the bottom of the pan. Sprinkle spices on top and cover with remaining horseradish, cherry and currant leaves. Pour boiling water over the contents of the pan and leave at room temperature to ferment. From time to time you should try pickling cucumbers.
Spicy
The recipe for cucumbers will give you an unusual taste. mineral water.
Ingredients:
- 1 kg of large cucumbers;
- 2 dill umbrellas;
- 7 cloves of garlic;
- 30-40 grams of salt;
- 800 ml mineral water.
Place dill and cucumbers on the bottom of the container, sprinkle chopped garlic on top. Dissolve mineral water with salt and pour this brine over the cucumbers. Close everything well and leave for several days in a cool place.
Mineral water allows the flavors to penetrate deeper into the cucumbers, while keeping them as fresh and crisp as possible.
Eccentric novel
To give cucumbers a unique taste, you will need several unconventional ingredients and ordinary brine.
Ingredients:
- 1 kg of small cucumbers;
- 200 grams of sweet and sour apples;
- 8 cloves of garlic;
- 40 grams of salt and sugar;
- 3 pieces each of horseradish leaves, currants, cherries and dill umbrellas;
- 2 grams each of allspice, cinnamon and bay leaf.
Wash the cucumbers, cut the apples into slices. Place them in a container, distributing the apples evenly between the layers of cucumbers. Lastly, add the spices.
When the cucumbers are laid, you need to start preparing the brine. Bring a liter of water to a boil over high heat and add sugar and salt. Pour the prepared brine into the contents of the container with cucumbers, close it with a lid and place in a cool place. In a day the cucumbers will be ready.
If you liked our article and have something to add, share your thoughts. It is very important for us to know your opinion!
Source: http://woman-l.ru/kak-sdelat-malosolnye-ogurcy/
This is a delicious, aromatic snack that is one of the first to be created from the fresh harvest. This preservation is the basis for savory salads and pickles. The calorie content of the product does not frighten women, since it is minimal and completely covered by the high benefits. All this is about lightly salted cucumbers, easy to prepare and arousing appetite even after eating. How to salt them?
In theory, any recipe that targets classic pickling, you can make it easier by reducing the amount of preservative ingredient and get lightly salted cucumbers.
However, in practice the situation is somewhat different: the method of working with vegetables, the composition of the brine, right down to the set of herbs and spices are also important.
The only thing that is certain is that such a dish is easier to create than traditional pickles.
How to prepare lightly salted cucumbers to obtain a tasty and tender product:
- Wash briefly, just remove plaque from the skin. If the vegetable is bought in a store, give it a good brush.
- Soak. This step is required for any cooking method, even if you plan to lightly salt the product. As a result, the cucumbers will crunch and will not lose density during storage.
- Pour brine over ingredients.
- Place oppression on top. Some salting methods omit this step.
The most simple recipes They don’t require anything other than cucumbers, salt and water, but even these 3 ingredients can be completely different and give different results during the process. Try to choose them like this:
- Classic pickling of cucumbers allows you to use the main product of any size. If you follow a quick recipe, you need to take the same cucumbers (preferably small ones).
- The best lightly salted cucumbers are obtained from varieties that have thin skin and pronounced pimples.
- Do not use iodized salt. It’s also better not to take sea food. The most delicious cucumbers It is possible to salt with ordinary, rock, salt with large granules. If you take a finely ground product, the vegetables will become softer every day and stop crunching.
This block will show you the main ways to work with such home canning. You will learn how to pickle lightly salted cucumbers directly in a jar, what is the minimum holding time for them, and whether it is possible to do without creating a brine. The recipes, tested by thousands of housewives, are convenient because they allow you to vary the additional components, so by writing them down in your book, you can easily adjust any method to suit you.
In the package
This is the simplest, fastest, most convenient way preparing snacks for instant consumption. Lightly salted cucumbers in a bag are otherwise called “dry”, since there is no need to add brine to them. The disadvantage of the recipe is the impossibility of preserving it for the winter and large volumes. The resulting dish should be eaten immediately; it can be stored in the refrigerator for only 3-5 days.
Ingredients:
- cucumbers – 7-9 pcs.;
- salt – 1 tbsp. l.;
- granulated sugar – 1 tsp;
- coriander grains;
- sweet peas.
Cooking method:
- Make several cuts on the surface of the cucumbers.
- Place them in a bag and add the rest of the ingredients.
- Rub thoroughly with your hands to ensure that the spices and salt/sugar are evenly distributed throughout the cucumbers.
- Tie the bag and leave it in the kitchen. After 10-11 hours you can eat.
In a bag with garlic
The general technology is similar to that described above, but several flavoring ingredients are added. The finished product is good for salads. Additionally, the salting time has been reduced to 3 hours thanks to some simple steps. How to make lightly salted cucumbers instant cooking with garlic? Study this recipe and try to repeat the algorithm.
Ingredients:
- garlic cloves – 4 pcs.;
- small cucumbers – 10-12 pcs.;
- salt – 1.5 tbsp. l.;
- horseradish root;
- broken laurel.
Cooking method:
- Cut the washed cucumbers lengthwise - this will allow them to be salted for only a few hours.
- Add pieces of garlic, chopped horseradish root, bay leaf.
- Pour everything into a bag, add salt and tie. Shake several times.
Hot method
The main advantage of this method is fast work. However, the bright green tint of the skin will be lost, so housewives who value the aesthetic component of the dish rarely resort to this recipe. If this doesn’t bother you, and taste plays a more important role, learn how to pickle lightly salted cucumbers using the hot method. The set of herbs listed below can be varied.
Ingredients:
- salt – 1 tbsp. l.;
- water - liter;
- cucumbers – 1 kg;
- head of garlic;
- hot pepper pod;
- garlic sprigs – 3 pcs.;
- horseradish leaves;
- tarragon stems.
Cooking method:
- Boil water and add salt. Professionals advise making the amount of brine exactly according to the volume of the jars. You will have excess liquid, but it's easier than trying to calculate the remainder.
- Rinse the greens and tear them with your hands. Chop the garlic, do not mince it.
- Scald the washed and tipless cucumbers with boiling water and place on top of the greens.
- Add chopped pepper.
- Pour boiling brine over it and put pressure on top.
- The appetizer is ready when it cools down.
With cold water
The reason for the low popularity of this method of creating a flavorful snack is the time spent on its preparation. It infuses in a jar for about a couple of days, but if desired, it can be stored for several months if it is rolled up. The recipe for lightly salted crispy cucumbers with cold water looks simple and does not require careful study. step by step instructions with photo.
Ingredients:
- cucumbers – 1 kg;
- salt – 1 tbsp. l.;
- water – 1 l.;
- garlic cloves – 3 pcs.;
- sprigs of dill;
- currant leaves.
Cooking method:
- Distribute the greens and cucumbers along the bottom of a briefly sterilized jar. There must be a layer of dill and leaves on top.
- Pour salt into cold water. Let it dissolve.
- Pour this liquid over the contents of the jar. Without covering, leave the lightly salted cucumbers in the room.
- When foam begins to appear, eliminate it and move the workpiece to the refrigerator.
Quick lightly salted cucumbers
This method uses a bag or pouch in which you can salt very small cucumbers (gherkins) in a matter of minutes. If you have been wondering how to quickly make lightly salted cucumbers without negatively affecting their density and color, this option may be ideal for you. The appetizer is worthy of the main spread of any culinary magazine: it looks amazing in photos and in real life!
Ingredients:
- cucumbers – 3-4 pcs.;
- salt – 1/2 tsp;
- vegetable oil – 1 tsp;
- garlic clove;
- ground black pepper;
- mint leaves.
Cooking method:
- Chop the washed cucumbers into slices.
- Mix oil, chopped garlic, mint and pepper.
- Combine all ingredients and transfer to a bag/jar. Add salt.
- Shake vigorously for exactly 3 minutes.
For the winter
This differs from previous methods in the increased shelf life of the workpiece and in an unusual way of working with the product. You don’t have to use several containers and then carefully wash them. Professionals advise taking large containers - 2-3 liters. There is no need to use pressure in this recipe.
Ingredients:
- cucumbers - 3 liter jars up to the hanger;
- head of garlic – 1/2 pcs.;
- coarse salt – 3 tbsp;
- dried dill
Cooking method:
- Fill a well-washed jar with chopped garlic and hand-torn dill.
- Place cucumbers on top.
- Add salt.
- Pour boiling water up to the neck of the jar.
- Close, twist the container, distributing the salt. A day later the snack is ready.
In mineral water
This is a quick and convenient way to prepare a snack that will crisply crunch. Lightly salted cucumbers in mineral water can be prepared with any drink of this type, but experienced housewives It is recommended to use Essentuki and similar soft options. The set of spices and herbs is basic and can be varied as desired. The main advantage of this method is the speed of preparation.
Ingredients:
- mineral water – 1 l;
- small cucumbers – 0.7 kg;
- garlic clove;
- dill;
- coarse salt - 2 tbsp. l.
Cooking method:
- Wash the greens and place them in the bottom of the jar.
- Distribute the cucumbers very tightly on top.
- Cover with the remaining dill and chopped garlic.
- Dissolve the salt in mineral water and pour it over the vegetables.
- Keep it cold overnight.
With mustard
If you're wondering how to make a simple, familiar dish that can surprise guests and family, explore the options for lightly salted cucumbers with mustard. They make spicy salads, but a single appetizer goes well with meat, potatoes, and cereal side dishes. It is advisable to use dry, crushed mustard.
Ingredients:
- cucumbers – 2.5 kg;
- a bunch of celery;
- sprigs of parsley, dill;
- dry mustard - 2 tbsp. l.;
- water – 1.7 l;
- salt – 3 tbsp. l.
Cooking method:
- Rinse, dry, and chop fresh herbs.
- Wash a three-liter jar and fill the bottom with some greens.
- Next you need to make layers of cucumbers and remaining herbs.
- Cover the last row of the layer with dry mustard.
- Make a traditional pickle for cucumbers and cover the contents of the jar with it. Eat every other day.
With salt and sugar
For some housewives, this way of working with canned vegetables– a real discovery. The key advantage of lightly salted cucumbers with salt and sugar is that they will crunch and look like they are from a glossy photo of a culinary magazine, even if you over-salt them. How to prepare such an appetizer and what to serve it with? For guaranteed results, follow the instructions below exactly.
Ingredients:
- granulated sugar – 1.5 tsp;
- salt – 1 tbsp. l.;
- water – 1 l;
- cucumbers – 0.7 kg;
- garlic cloves;
- oak leaves;
- allspice.
Cooking method:
- Place all ingredients, alternating between each other, in a bucket.
- Pour hot brine to which sugar has been added.
- Apply pressure and keep the container in a cool place for 12 hours.
- Then transfer the cucumbers into a glass container and keep them in the refrigerator. It is recommended to eat with pickled tomatoes.
With vinegar
The snack obtained as a result of working according to this method has a delicate, piquant taste, and the preservation itself proceeds faster than usual. For lightly salted cucumbers with vinegar, you can use traditional spices and herbs, or even do without them almost completely. It is advisable to use small jars; be sure to sterilize them before use.
Ingredients:
- vinegar - 2 l;
- water – 3 l;
- salt – 2.5 tbsp. l.;
- sugar – 4 tbsp. l.;
- Bay leaf;
- horseradish root;
- cherry leaves.
Cooking method:
- Heat the vinegar in a saucepan, but do not let it boil.
- Prick the washed cucumber with a fork, dip it in vinegar, let sit for a minute and a half. Immediately transfer to jar.
- Repeat the previous step for all cucumbers. You can put them in portions and catch them with a slotted spoon - it will be faster.
- Add chopped horseradish, bay leaf, cherry leaves.
- Make a standard brine, boil, pour into jars.
- Eat after cooling.
Surprisingly, if you do not add peppercorns and bunches of parsley, the vegetables will crunch even when long-term storage. Follow these guidelines:
- Try to pickle fruits in glass or ceramics: they do not add unnecessary flavor notes. If you are using a pan, use an enamel one.
- Make lightly salted cucumbers using spring water or let it sit for a day with tap water, putting a silver/copper item in it.
Source: http://sovets.net/7328-malosolnyie-ogurtsyi.html
How to make lightly salted cucumbers quickly at home: step-by-step cooking recipe
Which cucumbers to choose
For lightly pickled cucumbers, it is better to choose medium-sized cucumbers, dense, with thin skin and with pimples. In the Moscow region, Nezhinsky cucumbers are considered the ideal variety for this type of cucumber preparation. Cucumbers should not be yellow and certainly should not be bitter (be sure to taste the vegetables before you start lightly salting them).
Of course, it is best to use fresh cucumbers that have just been picked from the garden for light-salting. If you don’t have your own garden, you can buy these cucumbers outside the city - in the nearest village or at the market.
It is important to understand that for lightly salted cucumbers you need to choose cucumbers of the same size. This is necessary so that they are equally salted.
Which water to choose
Water is one of the main components of any preservation; in some preparations for the winter it is the basis. For cucumbers, the choice of water is very important. It is best to use spring water (very little of it will be needed to soak the cucumbers and to prepare the brine). Thus, for example, 5 kilograms of cucumbers will require 10 liters of spring water.
If you do not have the opportunity to use spring water, then it can be replaced with bottled water or regular water that is well filtered and purified.
Plain water can also be used to lightly pickle cucumbers; to do this, pour it into an enamel bucket or pan, at the bottom of which place a silver item (it can be a spoon, coin, ring, etc.) and a copper item.
Then cover the water with a lid and let it sit for 5-6 hours. These metals will significantly improve the quality and taste of water.
Recipe for delicious lightly salted cucumbers
Ingredients:
- cucumbers – 5 kg;
- dill with umbrellas and seeds - 7-10 pieces;
- garlic – 1 head;
- horseradish – 30 leaves;
- black peppercorns – 4 teaspoons;
- red peppercorns – 2 teaspoons;
- currant leaves;
- salt – 6 tablespoons.
Cooking process:
- Wash the cucumbers 2-3 times and soak in water (for 2-3 hours).
- Peeled garlic. Coarsely chop the greens, currant and horseradish leaves.
- Place horseradish leaves on the bottom of an enamel bucket, then some chopped herbs and some peppercorns. Next, place the cucumbers, and the rest of the greens and peppers on top. Then again cucumbers, and on them horseradish leaves.
- Bring the water to a boil, turn it off and add salt to it, mix and place the cucumbers in this brine. Place a weight on top and leave for 2-3 days in a cool place.
Quick lightly salted cucumbers
Ingredients:
- cucumbers – 2 kg;
- black peppercorns – 10 pieces;
- red peppercorns – 5 pieces;
- sugar – 1 teaspoon;
- coarse salt;
- dill – 1 bunch;
- lemon – 2 pieces.
Cooking process:
- Grind pepper, sugar and salt to form a fine-grained mixture.
- Peel the lemon and add it to the mixture of salt and pepper. Squeeze juice from lemon.
- Chop the dill coarsely.
- Wash the cucumbers well several times and soak in water for 1 hour. After that, cut off the ends on each side.
- Lightly tap each cucumber with a spoon or knife handle. So that the cucumber cracks slightly. Next, cut each vegetable crosswise into several pieces.
- Sprinkle the cucumbers with a mixture of salt, pepper and lemon zest and add lemon juice, mix everything well. Add greens and let stand for half an hour. Before serving, lightly pat the cucumbers dry with a paper towel.
If you don’t have time to wait, then you don’t have to soak the cucumbers. But the salting time will increase to 60 minutes.
Lightly salted cucumbers in a bag
Ingredients:
- cucumbers -1 kg;
- greens – 1 bunch;
- garlic – 3-4 cloves;
- coarse salt - 1 tbsp. spoon;
- cumin – 1 teaspoon;
- a clean plastic bag or plastic container.
Cooking process:
- Roughly tear the greens with your hands and place in a bag or container.
- Cut off the tails of the cucumbers (both sides) and place them in a bag or container.
- Finely chop the garlic.
- Grind the caraway seeds well in a mortar or crush them with a rolling pin.
- Add salt, cumin and garlic to the cucumbers in the bag. Tie the bag or container tightly and shake to mix all the ingredients.
- Place the bag or container with cucumbers in the refrigerator for 60 minutes. After this you can eat - the vegetables turn out lightly salted and crispy.
Source: http://dir101.org/kak-sdelat-malosolnye-ogurcy/
How to make lightly salted cucumbers crispy. Recipe for quick preparation of lightly salted cucumbers:
Lightly salted cucumbers are a great addition to any dish. They will decorate festive table and please the eye. Great for strong drinks.
And most importantly, the recipe for making them is very simple. We will try to answer the question of how to make lightly salted cucumbers in as much detail as possible.
Quick cooking
Lightly salted cucumbers are a product that appears on the table during the period when the main cucumber harvest is being harvested (late summer, early autumn). Salted, pickled, and canned cucumbers are more suitable for winter. Lightly salted cucumbers are a summer product that is an excellent addition to potatoes and other dishes.
They can be prepared quickly, but they are eaten just as quickly. This product is usually prepared in small quantities so that it can be eaten in one or two times. After the next portion is finished, they begin to prepare the next one, fortunately this is done very simply.
Even a person who is far from cooking will cope with this cooking task without any problems, since the recipe is very simple.
Before we describe the entire cooking process and tell you how to properly make lightly salted cucumbers, we will outline some recommendations and reveal secrets. The suggested tips will help housewives and become their secret to successful cucumbers.
Revealing secrets
One of the secrets is that lightly salted cucumbers can be prepared in three different ways:
- when preparing, use hot or cold brine;
- vegetables are cooked in their own juice;
- Lightly salted cucumbers are prepared using the dry method (without brine).
To make the pickling process really fast, use small, bright green vegetables with “pimples.” A smooth cucumber will not work - it is a salad variety. But the “pimples” indicate that the vegetables are suitable for pickling. Firm ones with thin skin are best.
And one more thing - you need to choose cucumbers of the same size. This fact contributes to the distribution of salt evenly and the salting is excellent.
What does crunch depend on?
Many people ask the question, how to make lightly salted cucumbers crispy? Everything is very simple. Before starting the pickling process, it is better to leave the vegetables in cold water for 2-3 hours, then they will crisp up and become dense. This is the answer to the question of how to make lightly salted cucumbers crispy.
The ends of the cucumbers must be cut off first. This will speed up the pickling process and allow you to get rid of nitrates, since the tip of the vegetable is the place where nitrates accumulate the most.
Uniform salting is facilitated by the vertical arrangement of cucumbers in the vessel.
You should not pack them too tightly, as they will lose everyone’s favorite property – crunchiness.
The vessel with cucumbers is not clogged, but covered with a napkin on top, which allows the process to proceed smoothly. Fermentation requires air.
Oak, tarragon, anise umbrellas will give the product special properties and taste. But we should not forget about the traditional dill, horseradish, parsley, black currants and cherry leaves.
Using cloves, bay leaves, hot pepper- this is a “classic”, not a single pickling can do without these ingredients.
Coarse salt works best.
Lightly salted cucumbers can become “highly salted” if they are not kept refrigerated.
These seemingly insignificant nuances will help in deciding how to properly make lightly salted cucumbers.
Well, the secrets are revealed, now we can move on to the main thing. How to make lightly salted cucumbers? The recipe is presented below.
Required Products
First you need to decide what products you will need. So, the most important product is cucumbers, no pickling is complete without herbs and dill, you also need garlic, horseradish, you will need fresh currant leaves, you definitely need to prepare allspice and black pepper and, of course, salt.
Cucumbers in brine
Let's begin to reveal the secret of how to make lightly salted cucumbers quickly.
The traditional and fastest recipe for pickling a product is as follows: you need to fill the cucumbers placed in a vessel (jar, pan) with previously prepared brine. That's all. Cold brine will allow you to enjoy lightly salted vegetables after 2-3 days, hot makes it possible to do this after 8-10 hours.
You don’t have to prepare the brine solution in advance, but proceed as follows: pour salt (2-3 tbsp), sugar to taste into jars with vegetables and fill with cold or hot water. Then close the jar with a lid and shake until the salt and sugar dissolve.
Remove the lid, cover with gauze or a napkin and leave it like that until the salting process is completed. You can add apple slices to all the spices and herbs placed in the jar. This will give the cucumbers a special taste and sourness.
Here it is, the first answer to the question of how to make lightly salted cucumbers.
Bag as a vessel for pickling
Answering the question of how to make lightly salted cucumbers quickly, here is another recipe. It is perfect if there are no basic conditions for cooking, for example, at the dacha or at a picnic.
The process of boiling water becomes unnecessary. For this recipe, use a plastic bag. Washed vegetables should be dried and placed in a bag.
Each cucumber must first be pierced to make the pickling process faster and better. Salt and spices are added.
Cucumbers in their own juice
Here is another way that will help you understand the question of how to make lightly salted cucumbers at home. This recipe uses the juice from the vegetables themselves. Any cucumbers are suitable for this, both the ugliest and the largest. They are grated or crushed using a blender or juicer.
Separately, you need to prepare vegetables for pickling, and separately for juice. You will also need garlic, horseradish, chili pepper, dill umbrellas, and salt. For one three liter jar We observe the following proportions:
- cucumbers for pickling - approximately 10 pcs.;
- cucumbers for juice – 3 pcs.;
- garlic – 3 cloves;
- horseradish - 3 leaves;
- chili pepper – 1 pc.;
- dill with an umbrella - 3 pcs.;
- salt – 3 tbsp. spoons.
Vegetables intended for juice are chopped. You should get about 1.5 liters of thick puree. Place horseradish leaves, 1 clove of garlic (it needs to be cut into two parts), 1 dill umbrella on the bottom. Sprinkle everything on top with salt (1 tbsp).
Then add cucumber puree to a third of the volume in the jar and place the vegetables vertically, but not all of them. Add horseradish, garlic, dill and pepper again. Sprinkle with salt, pour in cucumber puree and add vegetables. The last spoonful of salt is added at the end. Close the jar tightly with a lid. Leave for 2 days.
Within two days, the cucumbers are pickled, and then they can be consumed.
The process can be simplified by dissolving salt in cucumber juice. Celery will add a special taste to cucumbers, so it can also be used when pickling.
Cucumbers with apples
How to make delicious lightly salted cucumbers? Here is another recipe that gives the answer to this question. Cucumbers and apples are also prepared very quickly and simply, but it turns out excellent taste. For preparation you will need:
- cucumbers – 1 kg;
- apples – 2 pcs. (green);
- black pepper – 10 peas;
- dill – 2 bunches;
- parsley – 2 bunches;
- cherry casting – 2-3 pcs.;
- pouring currants - 8-10 pcs.;
- garlic – 1 head;
- salt to taste.
All vegetables and herbs need to be washed. The ends of the cucumbers must be cut off, this will get rid of nitrates and allow the product to be better salted. The apples are divided into 4 parts, the core remains. The garlic is peeled and divided into cloves.
Vegetables along with apples are placed in a vessel (jar, pan) and garlic, herbs, and black pepper are placed between them. IN boiled water add salt and stir until dissolved. For 1 liter of water – 2 tbsp. spoons of salt. The resulting brine is poured over the cucumbers. Leave for 10-12 hours.
During this time, the cucumbers should be salted. Here is another answer to the question of how to make lightly salted cucumbers.
Cucumbers and lime juice
Grind sugar, salt and pepper. The lime is washed, wiped and the zest is removed using a fine grater. It is mixed with pepper and salt. The lime, the zest of which has been used, is squeezed out. Mint and dill are chopped. The cucumbers are peeled from the ends and cut. Large cucumbers are divided into 4 parts, small ones into 2. Then they are placed in a deep bowl.
Pour crushed pepper with salt, sugar and lime zest into a bowl, pour juice over everything, then mix. The remaining salt and herbs are poured onto the cucumbers and mixed again. This recipe will allow you to decorate the table with the finished product, even if you have very little time.
Vegetables are salted for 30 minutes. Before serving, the product is washed to remove salt and herbs.
For preparation you will need:
- cucumbers – 1.5 kg;
- dill with umbrella – 1 bunch;
- black pepper – 6-7 peas;
- allspice – 4-5 peas;
- mint – 4-5 sprigs;
- lime – 4 pcs.;
- sugar – 1 teaspoon;
- salt – 3.5 tbsp. spoons.
This was the last and most extravagant recipe that Once again gave the answer to the question of how to make lightly salted cucumbers.
Salted in this way, they received the corresponding name - lightly salted. And they not only received a name, but along with it they won people’s love. I don’t know if you can find at least one person who doesn’t love them!
The kids crunch them with pleasure, slowly stealing them from the jar; housewives prepare delicious sandwiches and salads with them and share endless recipes at work. For men, this is the most best snack with strong drinks. And we can say with confidence that this is appetizer No. 1 on the summer table.
Even without any salads and sandwiches, simply placed on the dinner table in a plate, they will decorate and delight with their appearance and alluring aroma.
Did you know that lightly salted cucumbers contain a minimum number of calories and you can eat them as much as you want? This will not add any weight to you. And with a quick salting method, they retain almost the entire available arsenal of useful substances and vitamins.
- The fastest way is the hot, brine method, in which vegetables are filled with brine containing a high salt content and sometimes sugar. If you prepare them this way in the evening, you can serve them in the morning.
- There is also a cold brine method, it is also very good, but you will have to wait a little longer for the finished snack. To be more precise, 2 - 4 days, depending on the size of the fruit and the method of salting. However, it is possible to speed up this method. And we will talk about how to do this below.
- And there is also a method of so-called dry salting. It is already clear from the name itself that brine is not used at all in this method. Vegetables are sprinkled with salt and topped with herbs. And it is clear that this is also not a very fast method. You can also taste the readiness of the product after 3-4 days.
All methods use herbs, garlic and pepper. And in order for the cucumbers to be crispy, currant, oak leaf, horseradish root or leaf are added, which also helps maintain the transparency of the brine and prevents the appearance of mold.
Based on this knowledge, we will salt, or rather “lightly salt” our fruits. Part quick recipes, or rather 7 options, and today we’ll look at 7 more, specifically how they are salted in a saucepan - that is, the most popular way. There is also an article that tells you how to cook
In order not to repeat themselves, they will be announced in the first recipe, and all subsequent recipes will reflect only the main essence of the ongoing process, without being distracted by details.
Hot crispy cucumbers
The calculation is given for three-liter saucepan. We will cook using the hot brine method.
We will need:
- cucumbers – 1.5 – 2 kg
- horseradish leaf - 1 - 2 pcs
- dill with umbrellas - 8 - 10 pcs
- currant leaves - 8 pcs
- oak leaves - 8 pcs (or cherry)
- tarragon (tarragon) - sprig
- black peppercorns - 10 pcs
- allspice - 3 - 4 pcs
- hot capsicum - to taste
- bay leaf - 2 - 3 pcs
- clove buds - 3 - 4 pcs.
- garlic - 3 - 4 large cloves
For the brine:
- water - 1 liter
- salt - 2 tbsp. spoons
- sugar - 1 tbsp. spoon
Preparing Ingredients
When you’ve been salting this or that vegetable for a long time, you add all the ingredients “by eye”, without particularly counting the leaves in pieces, but the ingredients in kilograms and grams. Therefore, if you add one or two more fruits, or more or less leaves of greenery, then nothing bad will happen.
But prepare the brine in strict accordance with the recipe. For a given amount of vegetables you may need a liter, one and a half, or two liters of brine. Everything will depend on the volume of your pan, large or small fruits you will salt.
Therefore, calculate its quantity yourself, but in strict accordance with the recipe and in compliance with all proportions.
1. Wash the cucumbers and cut off the ends on both sides. Try to take fruits that are not very large in size; they have thin skin, they themselves are juicy, with tasty tender pulp and milky seeds. They are simply ideal for pickling.
Sometimes large specimens are also salted, but it is better to salt them in cut form, for example, in the form of sticks, the size of a small specimen, or even slightly smaller.
Pour cold water over them and leave for 30 - 60 minutes so that they are saturated with water and become more juicy. Cucumbers contain a large percentage of water and, after picking in hot weather, quickly lose it. Therefore, it is better to always soak them before salting. Soaking time ranges from 30 minutes to 3 hours, depending on when the vegetables were picked.
2. Prepare all ingredients immediately. Wash the leaves and let the water drain. If you use large dill stems, they need to be cut into fragments. It is advisable that the dill have an umbrella. In this form, he has already gained his full strength. Seeds begin to set in it. This means that he has practically matured.
And such dill will give the necessary taste and aroma to our pickling. There is no need to feel sorry for salting it. When you make a bookmark, you will need to generously layer them.
You yourself will feel how much to add. This intuition is already embedded in each of us in the genes. But I announced the approximate amount at the beginning of the chapter, as part of the ingredients.
3. Also cut the horseradish leaves into fragments. Sometimes its root is used, this is also allowed. For the best effect, it is planed directly into the pan, also placed in the bottom layer, in the middle and in the top layer.
Horseradish helps all products to be stored well and prevents souring, clouding of the brine and mold formation.
4. And in order for our fruits to be crispy, currant, oak and cherry leaves are added. Moreover, it is always advisable to add currant leaf; it also gives a slightly tart aroma. But you can choose between oak and cherry; either one or the other is enough.
5. If there are no oak leaves, and you limited yourself to cherry ones, then add a sprig of tarragon, or as it is called in Asia, tarragon. It will give the taste just like from a barrel, and will also allow them to remain elastic and crispy.
That's how much there is! How else! Each component is no less important when salting than the main component. And each performs its important function in this process. The main thing is to know and understand why this or that product is needed. And then you can easily select the recipe to your liking.
6. Peel the garlic and cut into slices, so it will share its juice with all other ingredients faster and better. And my grandmother, when she was pickling, always cut the garlic cloves right in the peel. Garlic is still young at this time, and the shell of the clove is still milky and soft. So she said that this gives additional taste and saves garlic.
Sometimes I remember her advice and do as she did. And sometimes I forget and peel the cloves. I wrote it simply, just in case you want to take my grandmother’s advice.
7. Prepare the pepper immediately; we use three varieties of it - black, allspice and hot chilli. Each of them, like the leaves, plays its own taste and “smell” role, so it is better if all of them are present in your recipe.
Capsicums come in varying degrees of heat. You can add half a pod of a not very strong variety, or cut off only a 1 cm piece with scissors, and this will be quite enough. It should be remembered that the main bitterness is concentrated in the seeds, so try to carefully clean them.
Wear gloves when doing this because the juice may take a long time to soak into your skin. And God forbid you rub your eye with such hands...
I already know that my pepper is extremely hot, so I’ll add it just a 1 cm piece. If you don’t know the level of hotness of your pepper, then it’s better to add the same amount, don’t risk it.
If you don’t have capsicum, you can add a pinch or another of ground red pepper.
8. Also prepare all the remaining ingredients so that you don’t accidentally forget anything.
Preparation
1. Place the first layer of cucumbers in the pan.
2. Place some of the herbs and garlic on it.
3. Then vegetables again, and garlic again. Alternate in this way until both end.
Do not overfill the pan. Expect that there will be more brine, which should completely cover the entire contents. However, it should not pour out of it.
4. Now let's make the brine. Pour water into a saucepan and bring it to a boil. Add salt and sugar, as well as all the spices, that is, a mixture of peppers, clove buds, bay leaves.
Allow the liquid to boil and turn it off. Then cover with a lid and let cool slightly.
5. Pour the resulting slightly cooled brine over the contents of the pan.
6. Cover the top with a flat plate. It will act as oppression. The plate needs to be of such a size that it completely covers all the fruits, so that they do not float up, but lie tightly to each other..
7. Leave on the kitchen counter at room temperature overnight, for 10 - 12 hours. If our fruits are small, then by morning the smallest ones can be eaten.
Of course, they have not yet gained strength, but they are already quite tasty. Eating them is pleasant and tasty!
And they will gain strength by the evening.
8. But in the morning, after taking the sample, the pan with the contents should be placed in the refrigerator. In summer the days are hot, and if you leave them in the kitchen, they will slowly begin to turn sour. And by the next day they will already be pickled, and not lightly salted.
That's basically the whole recipe. Cook and try. I hope you like the recipe.
Pickled cucumbers with vodka in a saucepan in a quick way
These green vegetables turn out very tasty and crunchy when vodka is added to the marinade. And here is one of such recipes.
We will need:
- cucumbers – 1.5 – 2 kg
- aromatic herbs (dill, tarragon)
- leaves (currant, horseradish, cherry or oak)
- black pepper - 10 peas
- allspice - 3 - 4 peas
- clove bud - 3 - 4 pcs
- garlic - 2 - 3 cloves
For filling:
- water - 1 liter
- salt - 1 tbsp. heaped spoon
- grape vinegar - 1 tbsp. spoon
- vodka - 2 tbsp. spoons
Preparation:
1. Wash the vegetables and soak them in cold water for 30 - 40 minutes, and if they were collected the day before, soak them for 3 - 4 hours. Do not cut off the ends yet.
When you soak them, you can estimate how much pouring you will need. To do this, place the fruits in a saucepan and fill them with the required amount of water so that it covers all the fruits. Then measure its volume liter jars. And if you need more than a liter of brine, then increase the amount of salt and other ingredients proportionally.
2. After the fruits have been saturated with water and become dense and elastic, cut off the ends on both sides. Sometimes they ask “is it possible not to cut off the ends.” Can. But in this case, the salting time will increase slightly.
3. Wash all the greens, peel the garlic and cut into slices.
Vary the amount of greens yourself. For each green layer there should be dill, about a couple of umbrellas or twigs, two currant leaves, 3 cherry leaves or two oak leaves, and a small sprig of tarragon.
There should be at least three green layers in total.
Place half the garlic and pepper in the middle.
4. Place cucumbers and herbs in a saucepan in layers.
5. Prepare the brine. To do this, boil water and add salt to it. Then let it cool and pour vinegar and vodka into the slightly cooled filling.
6. Cover the contents with a plate, it will be like oppression. Leave at room temperature for 12 hours. Then put it in the refrigerator and store it there.
As a rule, such a snack is ready after 12 hours. But they gain the most flavor on the second or third day.
They keep well and for a long time! But they should be stored in the refrigerator.
Sliced lightly salted cucumbers pickled with dry mustard
According to this recipe, they can be prepared for the winter, or you can simply cook them to eat.
We will need:
- cucumbers - 1 kg
- sugar - 1/4 cup
- butter - 1/4 cup
- vinegar 9% - 2 tbsp. spoons
- garlic - 1 - 2 cloves
- dill - 0.5 bunch
- dry mustard - 0.5 tbsp. spoons
- ground black pepper - a pinch
- ground red pepper - a pinch
- salt - 0.5 tbsp. spoons
Preparation:
1. Wash small fruits and cut off the ends. Cut into 4 - 6 pieces. Place in a small saucepan or bowl.
2. Chop the dill as finely as possible. If the branches are rough, it is better to cut them off. You can also chop the garlic, you can do this using a press. Or you can just chop it finely. Do as you please.
3. Place all the ingredients in a saucepan with our vegetable and mix everything.
4. Leave to infuse for 3 hours, periodically stirring the contents with a spoon. Juice will be released. This is good, our “beauties” will be salted in this juice.
5. After they have been lightly salted and released the juice, cover the pan with a lid and put in the refrigerator for an hour.
6. Serve and treat your family delicious snack. I like to garnish this appetizer with slices of red bell pepper.
Or add pieces of cheese along with the pepper. M...m...mmm... Yummy!
This snack can be stored in the refrigerator for 4-6 days. But of course they are better and tastier when they are fresh. And, as a rule, the snack is not stored until these days.
Get ready to serve it for lunch and dinner, and for some, for breakfast...
Video about how to quickly pickle cucumbers in a saucepan in 24 hours
And this is another pickling recipe. This time in a video version. This is so that you, dear readers, can see everything with your own eyes.
How to lay out greens and cucumbers, how to pour brine, how to cover with oppression. There is, of course, nothing complicated about this. But suddenly someone, for the first time in their life, decided to salt them. And in this case, he will probably have questions.
And in order to find answers to them quickly, this video will help.
In the afterword to the recipe description it was said that the vegetables will be ready in 24 hours. But I think that by then they will already be super tasty. In general, you can crunch them in just 12-14 hours, or at least take a sample.
For some reason I always want to take a sample as quickly as possible. And I can even guess why. Probably because the first ones, and even the trial ones, are always the most delicious.
So cook from and according to this recipe, and crunch them to your health. And don't forget to subscribe to our channel on YouTube. It was created especially for you, Dear friends. To not only write recipes, but also show you the whole process live. And don’t forget to click on the bell so you don’t miss new and interesting things!
Daily crispy cucumbers in mineral water - cold method
Another brine option that can be used to “salt” our vegetables is the cold method. But unlike just the cold method, this option cooks much faster. In just 24 hours, our preparations will delight us with their wonderful taste.
And the secret is that we will not use ordinary water as a liquid, but mineral water, and also with gas. Gas bubbles quite easily and quickly penetrate the structure of the fruit, and within a day the delicious crispy snack can be served.
We will need:
- cucumbers – 1.5 – 2 kg
- sparkling mineral water - 1.5 liters
- dill - 2 bunches
- garlic - 8 - 10 cloves
- salt - 3 tbsp. spoons
All! No other herbs, spices or peppers. Minimum of everything, maximum of taste!
Preparation:
1. Pour sparkling mineral water into a jar or jug. Pour salt into it. The calculation of salt should be as follows: for half a liter of water, 1 tbsp. spoon of salt. That is, for 1.5 liters of water we must add 3 tbsp. spoons of salt.
Use coarse salt. And if you have sea salt, it will be just wonderful.
Mix water with salt and leave to disperse.
2. Wash the fruits and cut off the ends on both sides.
3. Place 1 bunch of dill on the bottom of the pan, right with the sprigs. You can only cut it into two parts for convenience.
4. Wash the garlic cloves and crush them on a board. back side knife There is no need to clean it. We will place it directly in the peel.
Place half the garlic on the dill.
5. Then arrange all the cucumbers tightly on top.
6. Place garlic on them again, and cover everything with the remaining bunch of dill, which is also cut into two or three parts.
7. Stir the salt in the mineral water again and pour it over the contents of the pan.
8. Cover with a lid and let stand at room temperature for 6 - 8 hours. Then put it in the refrigerator for another 16 - 18 hours.
After the allotted time, take out our crispy delight and serve. Despite the fact that the salting method was cold, thanks to mineral water we got the finished result in just a day. And if there was ordinary water, then I would only have to try them - like that on the third day.
Gas bubbles and salt did their job quickly and perfectly. For which we are very grateful to them!)
Recipe with garlic and soy sauce
This recipe is very unusual, interesting and incredibly tasty. It will take exactly one day for crispy vegetables to become completely ready for consumption.
We will need:
- cucumbers - 1 kg
- garlic 2 cloves
- soy sauce - 2 tbsp. spoons
- apple cider vinegar - 50 ml
- hot capsicum - 0.5 pcs
- vegetable oil - 2 tbsp. spoons
- salt - 4 tbsp. spoons (without slide)
- sugar - 3.5 tbsp. spoons
- water - 800 ml
Preparation:
1. Wash the fruits and cut into 4 parts, without cutting to the end from the tail side, about one and a half to two centimeters.
Place them in a saucepan and sprinkle with salt. Mix with your hands and leave for 40 minutes so that they are lightly salted outside and inside and release the juice.
2. Pour 2 partial tablespoons of salt and all the sugar and vinegar into cold water. Stir and leave to dissolve all crystals.
3. Cut the garlic cloves into two halves.
4. Cut the hot capsicum into rings. Use a specimen that is not very sharp, otherwise the finished product will be too spicy. And it will be difficult to eat.
Take part of the pepper without seeds, or peel the seeds. They contain the main bitterness.
5. Drain any juice from the vegetables. We don't need him anymore. Along with it, we drained all the excess salt.
6. Heat the oil in a frying pan, place the chopped pepper pieces in it, stir and immediately turn off the heat.
7. Pour boiling oil, with the pepper located there, over our fruits and mix. We try to do this carefully so as not to break our beauty.
8. Pour in soy sauce, add garlic. And mix gently again.
9. Pour in the mixed brine. Leave to pickle at room temperature for a day. During this time, stir the contents several times.
A day later, a fragrant crispy snack under soy sauce ready. You can try, eat and enjoy!
Snack cucumbers in tomato sauce
In almost all the recipes offered today, you can add tomatoes along with our today’s heroes. But you need to know that tomatoes will take a little longer to pickle.
I don’t want to repeat myself and describe the same recipes, but with the addition of tomatoes. Therefore, we will prepare cucumbers not with whole tomatoes, but with twisted ones, that is, with tomato juice.
I already have a recipe that we used to preserve it. Preparing for the winter is always good! Why not use a faster method and, without waiting for winter when we open the treasured jar, eat such a delicious dish just a day after preparation?!
So, let's get started. We should have a very tasty snack.
We will need:
- cucumbers - 1.5 kg
- tomato juice - 1.5 liters
- garlic - 6 cloves
- dill - bunch
- tarragon - 2 sprigs
- salt - 3 tbsp. spoons
Preparation:
1. We probably don’t have tomato juice, so let’s start preparing it. To do this, wash the tomatoes and grind them in a meat grinder, or chop them in a blender. As is already clear from the list of ingredients, we will need 1.5 liters of juice.
Twist, measure out the required volume and pour the juice into the pan and set aside for now.
2. Wash the fruits and cut off the ends on both sides. You can leave them whole, or you can cut them into two halves.
3. Peel the garlic and cut into thin slices. Cut the dill into two or three parts. And if the stems are large, then you can cut them smaller. So that it is convenient to put it in the pan.
4. Place the pan with tomato juice on the fire and bring to a boil. Add salt and stir.
5. While the juice is boiling, place herbs, garlic and cucumbers in layers in a saucepan.
6. Pour boiling juice over the contents and leave to cool and salt for 10 - 12 hours.
7. After the allotted time, you can try them. And store what you haven’t finished in the refrigerator. After another 12 hours, our crispy delight will gain even more strength and flavor. And eating it will be even more pleasant and tastier.
Just like that simple recipe, basically, like everyone else. “Salting” your favorite vegetable in any way is very, very simple. The main thing is not to shift or add salt, and everything else is options and variations.
So feel free to get down to business, salt, eat and crunch to your health.
And in conclusion, a few main points.
How to pickle cucumbers to make them tasty and crispy
- Be sure to soak cucumbers in cold water before pickling. It is advisable that the water be filtered or spring water
- soaking time can range from 30 minutes to 3 - 4 hours, depending on how long ago you harvested
- You should not salt those fruits that have been lying idle and out of the refrigerator for more than two days; it will be difficult to make them crispy
- Do not use too small or too large fruits for pickling. Both of them will quickly become soft, so you won’t be able to get any crunch or taste from them.
try to pickle beautiful fruits. Uneven, hooked, yellow - they discourage your appetite, and you don’t want to eat them. Any product should already visually arouse your appetite!
- Be sure to try the tip of the vegetable from the “butt” side, it should not be bitter. The bitterness during pickling will not go away, and will certainly ruin your entire experience of eating such a product.
- Before pickling, be sure to cut off both ends of the fruit. This is necessary for quick salting. The brine will penetrate the pulp faster through the cuts.
- There are methods in which the cucumber is also pierced in several places with a toothpick and even a knife. This is done when they want to achieve faster results. But this is at the discretion of everyone. I don't use this method
- In order for the finished product to be crispy, you need to use oak, cherry and currant leaves for the marinade. For the same purposes, add a little vodka to the brine.
- Tarragon is used to get the taste of barrel fruits
- To ensure that the fruits do not turn sour and mold for a long time, horseradish leaves and root are added. Dry mustard is used for the same purpose.
- Anise is also added for aroma and taste.
- In order for the taste and aroma of the finished product to be more intense, the greens must be fresh and green, and in no case withered, limp or old
- The closer the fruits are to each other during pickling, the better the pickling process occurs. Therefore, not too heavy pressure is used to press all the fruits and so that they scatter throughout the brine. As a rule, I simply cover them with a flat plate of the appropriate size.
- For salting, it is better to use coarse salt, sea salt is fine. It is not advisable to use fine “Extra” salt and it is completely undesirable to use iodized salt
- so that the color of vegetables remains green when pickling, they are first doused with boiling water and then immediately immersed in cold water
And they also say that the crispiest cucumbers are those picked on the new moon, or in the first quarter of the moon.
These are not too sophisticated, but very useful tips. I think that you will find something useful for yourself from today’s article. Someone gives advice, someone gives a recipe. And someone will need both!
And if you found today's article actually useful for yourself, then share it with your friends by clicking on the buttons social networks. For me this will mean your support. For which I want to say “THANK YOU SO MUCH” to everyone in advance!
And to everyone who already crunches on lightly salted cucumbers
Bon appetit!
Greetings, dear friends! Summer is in full swing outside, and it's time to prepare crispy lightly salted cucumbers. During cucumber season, I cook crispy lightly salted cucumbers several times in a saucepan with cold water, as a complement to, or. I got the recipe for lightly salted cucumbers in a saucepan from my grandmother - she knows exactly how to pickle lightly salted cucumbers in a saucepan, and has been using this method for decades.
The most important thing in preparing lightly salted cucumbers is not to miss that very intermediate moment of lightly salted cucumbers. When the skin of the cucumbers has already been salted and begins to take on an olive color, while the center remains sweet and crispy. I think real gourmets will understand me. Therefore, it is most convenient to cook lightly salted cucumbers in a saucepan in order to take a sample in time.
Ingredients:
- 1 kg. cucumbers
- 4-5 dill umbrellas
- 3-4 leaves of horseradish
- ½ hot pepper
- 1 head of garlic
Brine:
- 1 liter of water
- 1 tbsp. heaped salt
How to pickle lightly salted cucumbers in a saucepan:
We start preparing lightly salted cucumbers in a saucepan by soaking the cucumbers. Place the cucumbers in cold running water in advance (2-3 hours before). The cucumbers will “take” the missing moisture, and when finished they will turn out crispy and juicy.
Next we will need large saucepan, but not simple, but... enameled or glass, but in no case aluminum. It is highly desirable that the pan be high and have a lid. At the bottom of the pan we place dill umbrellas, horseradish leaves, garlic and a piece of hot pepper, as required by the recipe for preparing lightly salted cucumbers in a pan.
Place the soaked cucumbers in the pan.
Prepare brine for lightly salted cucumbers in a saucepan:
Dissolve salt in cold running water and pour the resulting brine over the cucumbers in the pan. Add a few more dill umbrellas and horseradish leaves on top.
Next, we cover our cucumbers in the pan with a flat plate or saucer and place pressure on top. As you can see in the photo, I cooked lightly salted cucumbers in this Soviet can, covered the cucumbers with a saucer, and placed a half-liter jar of water covered with a nylon lid on top. If you use a large, tall saucepan, it will fit not only the cucumbers, but also a jar of water.
Cover the pan with a lid and send it somewhere quiet, at room temperature. Usually I leave lightly salted cucumbers to cook in a pan in the kitchen on the floor, or on a windowsill where there is no direct sunlight. At an air temperature of 25-27 degrees. Lightly salted cucumbers will be ready in 2-3 days. It all depends on the size and variety of cucumbers. Already on the second day you can safely “take a test”: carefully remove the pressure, take out a plate and remove one cucumber with a clean fork. Cut a piece from the cucumber and try it.
If you want to get instant lightly salted cucumbers in a pan, then the pan with cucumbers should be left outside in direct sunlight. If you throw in the cucumbers in the morning, then by the evening you can serve quick lightly salted cucumbers in a saucepan. The main thing is to make a small portion, no more than 1 kg. cucumbers so that the cucumbers have time to salt.