At first glance, it may seem that there is nothing easier to pickle cucumbers. This is partly true if you know some rules and secrets. Without knowing them, the snack may not live up to expectations, be bitter, lethargic, sour and tasteless.
So that you do not find yourself in an awkward situation in front of family members who have been patiently waiting for several hours, or even days, to enjoy the cucumbers, I will tell you the secrets of ideal pickles.
First, soaking. If the crop has just been harvested from the garden, then you can do without it. If the cucumbers have been lying around for more than 2 days or were bought in a store, then it is better to soak them before pickling for 20 minutes in ice water. This will harden them before cooking and they will be firm and juicy.
Secondly, the variety of cucumbers. Choose better “pickling” varieties. As a rule, they do not fall apart and keep their shape for a long time after salting. Their size should be medium and the color bright green. The main guarantee of ideal cucumbers is an elastic fruit with thin skin.
Thirdly, salt. Basically, there are about 1-3 tablespoons per 1 liter of water, depending on your preference. It is better to choose coarse salt, otherwise the fruit pulp may soften.
Fourthly, spices. Don't overdo it with garlic—too much can adversely affect the crunch of the vegetables. But horseradish, on the contrary, gives it a unique crunch. An excellent choice would be to add fresh dill, its umbrellas, basil and cilantro to the marinade. Leaves of apple, currant and cherry will also complement the bouquet of aromas.
Fifthly, correct layout. It should be laid out in three layers. The first is herbs and spices. The second one is cucumbers. The third is herbs and spices. You don't want to compact the vegetables too hard, otherwise the fruit may be damaged, which will negatively affect the crunch and texture.
Another small one, but very valuable advice. To prevent mold from appearing on the surface of the brine, sprinkle a small amount of mustard powder on top.
Today we will look at quick and tasty ways to lightly pickle cucumbers. Each of them is good in its own way. So that my loved ones don’t get tired of just cucumbers, I prepare each of these recipes in turn.
I love marinating in a bag because such a snack turns out very crispy, aromatic and holds its shape perfectly. Ready time is only a few hours, and storing in a bag saves space in the kitchen.
For the dry salting method I use minimal amount ingredients so as not to overdo 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 the cap);
- 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 ends 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 there is no need to make punctures. Place the cucumbers in a packaging bag.
Chop the greens thoroughly. Cut the garlic into rings or in half. Add them to the bag with cucumbers. Add salt, sugar and tie the bag, releasing the air.
Place another bag on top to avoid leakage of the secreted juice. Shake thoroughly so that the ingredients are evenly distributed throughout each cucumber. After 3-4 hours the appetizer is ready.
Bon appetit!
How to make instant cucumbers in a jar
Even on the hottest day you want to pamper yourself with aromatic, crispy, lightly salted cucumbers. Preparing them in a jar is easy and takes no more than 15 minutes. And in just a couple of days you will be able to taste the treasured snack. The ingredients required for them are present in every kitchen in the summer.
These cucumbers remind me of the taste of childhood. My grandmother, my mother, and now I also cooked them. Cucumbers are enriched with flavor as a result of fermentation of the brine, which is why they contain a piquant sourness.
Required ingredients:
- 5-6 medium cucumbers;
- 5 peppercorns;
- 3 cloves of garlic;
- 1 laurel;
- 1 bunch or 1 umbrella of dill (you can use both);
- coarse iodized salt - 2 tablespoons;
- 1 liter of water.
Rinse the cucumbers, remove the stems and dry on a towel. If they are lethargic, then they must first be filled with ice water and kept in such a bath for about half an hour.
If the vegetables are large enough, it will not be easy to salt them in this form. Therefore, they need to be cut into pieces - into half or a quarter.
Rinse the greens. You can grind it, or you can use it whole. It needs to be placed on the bottom clean glass jar. Garlic cut into slices will also go here.
On top of this pillow dense layer lay out the cucumbers.
Do not press the vegetables too hard, otherwise they may crack and fall apart when ready.
Boil water with salt and seasonings for 5 minutes after boiling. As soon as the brine boils, pour it into the jar with cucumbers.
To prevent the glass from cracking, place a knife with a wide, cold blade under the bottom of the jar.
Cover the jars with a lid. There is no need to roll them up, so a regular nylon lid or even gauze folded several times will do. Lightly salted cucumbers need access to oxygen, unlike winter preparations.
Place in a cool, shady place for a couple of days. During this time, you will notice that the vegetables have changed in color and become yellow-brown. This means that they have been salted enough and you can start tasting. Bon appetit!
Lightly salted cucumbers cooked in a saucepan
Pickling cucumbers in a saucepan is no different from the 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. We will be very interested to hear your solution.
The main rule for lightly salting in a saucepan is that it must be enameled and not have any chips, cracks or defects. Metal quickly oxidizes the contents, so parts not protected by enamel can cause rapid deterioration of the salting.
Now I will introduce you to another in an interesting way pickling - cold brine. I liked it because cucumbers retain their juiciness, crunch, color and healthy elements as much as possible. Try it too!
Ingredients:
- 8-10 pieces of medium cucumbers;
- 1 liter of water;
- 3 cloves of garlic;
- 4 cherry leaves;
- 5 white currant leaves;
- 2 bell peppers of different colors;
- 2 dill caps;
- 4 tablespoons coarse iodized salt
Rinse and wipe vegetables thoroughly. If they have not just been picked from the bush, then they need to be soaked for several hours (or better yet, overnight) in cold water.
Peel the garlic and cut into slices.
Divide all the stored spices and garlic into two parts. The first one will go to the bottom of the saucepan. Place on top bell pepper. You can cut it into pieces, or you can pickle it whole.
Place the cucumbers on top and cover again with the second part of the spices.
Stir salt in cold water until the grains dissolve as much as possible. Pour this solution into the saucepan.
If you expect to get faster results, place the container in a warm place for 2 days. If there is no urgency, then let the cucumbers finish salting for about 3 days in a cool place.
You can use the same method in jars and wooden rollers.
Video on how to grind cucumbers in brine
Quick recipe for cooking in mineral water
This recipe is somewhere between in the classic way lightly salted and extra quick option. Soda adds even more flavor and crunch to the cucumbers.
The recipe is simple and the ingredient list is minimal. Once you pickle cucumbers this way, you will never change this recipe. My main secret for 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;
- bay leaf to taste.
Peel the garlic and cut into slices. In turn, crush them a little with a knife so that this ingredient is most clearly expressed in the brine.
Prepare the dishes for marinating. This could be a jar, an enamel-lined saucepan, a jug, or even a plastic food container.
Place half of the resulting garlic and 1 bunch of coarsely chopped herbs on the bottom of the dish. The second portion of dill, as well as the rest of the garlic, will lie on top of the cucumbers. You can also put a bay leaf here.
Wash the cucumbers, remove the butts and place them in a thick layer, without pressing them too hard, into a jar.
If the cucumbers are sluggish, then restore their elasticity and, thereby, get delicious snack, you can soak them in cold water for several hours.
Place the remaining herbs and garlic on top.
Dilute salt in mineral water until the grains dissolve as much as possible. Pour this brine into the dishes with the future appetizer.
Leave the dishes with cucumbers on the table for a day. Then place 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, it’s very tasty to crunch on them.
Summer, autumn, winter and spring - at any time of the year you want to try crispy pickled cucumber. It not only satisfies hunger perfectly, but also whets the appetite with just its smell.
Grandmother's proven 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 the ones I most often use.
What methods do you use most often? 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!
Someone's having a season lightly salted cucumbers It’s already ending, but for me it’s just beginning. You can hardly find a person who will refuse such a snack that combines freshness summer vegetable, salty and spicy taste. Young and old alike are happy to crunch on this cucumber. There are a great many recipes for preparing lightly salted cucumbers, for example, these are lightly salted cucumbers in mineral water or with dry mustard, which will captivate lovers of savory snacks with their spiciness. Those. These are recipes that have already been tested by time and those that were invented not so long ago, but have already managed to win the hearts of many admirers of this crispy snack.
Today we will cook lightly salted cucumbers with horseradish leaves in a saucepan. But first, a few tricks for preparing delicious lightly salted cucumbers.
Lightly salted cucumbers in a quick salting pan
It is advisable to use cucumbers of the same size; they will salt evenly in equal time. But if you have fruits of different sizes, then place larger cucumbers on the bottom layer and smaller ones on top.
If you fill cucumbers with cold brine, you will only be able to taste them after 3 to 4 days.
And if you pour boiling brine over the cucumbers, then the very next day you can serve a tasty and crispy appetizer to the table.
I hope you will like my recipe today and you will try it in your kitchen, delighting yourself and your loved ones. I would like to say that horseradish, both the root and the leaves themselves, give the fruits elasticity and add more crunch to ready-made lightly salted cucumbers.
To prepare lightly salted cucumbers with horseradish leaves you will need
One of the most sought after vegetable preparations For the winter, pickled cucumbers are considered. Each housewife prepares them differently. Different proportions of spices, salt, sugar, water, herbs, etc. affect the final taste of the finished product. But the container in which the cucumbers are pickled, many believe, does not matter. Be that as it may, try salting cucumbers in a saucepan and test in practice whether their taste is somehow different from cucumbers pickled in a jar.
The pan for pickling cucumbers should be enameled, without chips or cracks, preferably with a volume of at least 4 liters.
This recipe for lightly salted cucumbers is similar to the way they are usually salted for the winter. The only difference is that you don’t need to roll them up in jars, and they are eaten almost immediately, without having time to be completely salted, that is, in the lightly salted version.
- 2 kg of small cucumbers;
- 100 gr. umbrellas or dill seeds;
- 3 cloves of garlic;
- 2 bell peppers;
- 3 currant leaves (black);
- 4 cherry leaves;
- 4 tablespoons salt;
- 1 liter of water.
Step-by-step salting procedure:
- Wash the cucumbers thoroughly. If the skin of the fruit is bitter, soak it in cold water for 5 hours (or overnight), then rinse again.
- Cut the peeled garlic into thin slices.
- Wash the dill umbrellas, currant and cherry leaves, bell peppers (if desired, cut them or use them whole; you don’t have to remove the seeds).
- Place 1/2 of the spices, pepper and garlic cloves on the bottom of the pan.
- Next, place the cucumbers tightly, trying to leave a minimum of voids (if you shake the pan vigorously, they will settle down better).
- Place the remaining pepper, spices and garlic on top.
- Pour over vegetables cold water with salt dissolved in it in advance.
- For more quick salting leave the cucumbers warm for 3 days. If there is no urgency, you can put it in the refrigerator for slow salting.
Hot method of pickling cucumbers in a pan
The only difference between this pickling method and the classic one is that the cucumbers are poured with boiling marinade, not cold. This will significantly speed up the salting process - the next day you can serve freshly pickled cucumbers to the table.
Products needed for pickling:
- 1 kg of cucumbers;
- set of spices for pickling: dry dill umbrellas, horseradish root and leaves, leaves black currant and cherries;
- 4 cloves of garlic;
- 1.5 tablespoons salt;
- 1 liter of water.
Step-by-step salting procedure:
- Wash the cucumbers thoroughly. You can soak them in water for 2-4 hours to make them crispier. Trim the ends.
- Wash the pickling spices and peel the garlic (you don’t have to chop it).
- Place 1/2 of the spice set on the bottom of the pan, and then tightly pack the cucumbers and garlic.
- Place the remaining spices on top.
- Dilute the salt in boiling water and, without cooling, pour the brine over the cucumbers.
- Leave it warm for a day and you can serve the appetizer on the table.
Pickling cucumbers in a saucepan without vinegar
Cucumbers prepared according to this recipe taste similar to those pickled in a barrel, but without vinegar. You can eat them after 3 days, and if you wish, you can put the ready-made snacks in jars for the winter. It is better to pickle only freshly picked, small fruits.
Products needed for pickling:
- 1 kg of cucumbers;
- pickling set: dill, horseradish leaves or root, cherry leaves and other spices to taste;
- a small pod of hot pepper;
- a few black peppercorns;
- 1 liter of water;
- 50 gr. salt.
Step-by-step salting procedure:
- Soak the cucumbers for 2 hours in cold water, then rinse well.
- Wash the greens and place them on the bottom of the pan.
- Cut into pieces hot peppers and place on top of the greens.
- Dissolve salt in cold water.
- Place cucumbers tightly in pans with herbs, pour cold brine and place under pressure.
After 3 days, the cucumbers can be served or stored in jars for the winter. To do this you need:
- Drain the brine from the cucumbers and boil;
- discard the greens, rinse the cucumbers and place them in sterile jars (1 liter capacity) with peppercorns;
- pour boiling marinade;
- Sterilize the workpiece for 10 minutes and roll it up.
Pickling “barrel” cucumbers in a saucepan
A recipe for those who love barrel cucumbers, but do not have the opportunity to store them. You can also cook them in a saucepan. You can eat them after 14 days. Cucumbers from the “last harvest” are perfect for this recipe; you can also use greenhouse cucumbers. Cooking will not take much time, and you can store the appetizer on the balcony directly in the pan without fear of mold.
Products needed for pickling:
- 3 kg of cucumbers;
- 120 gr. salt;
- 2 liters of water;
- 2 tablespoons mustard powder;
- 1 head of garlic;
- 5 dill umbrellas;
- 10 currant leaves (black);
- 10 cherry leaves;
- 4 bay leaves;
- 2 leaves of horseradish;
- 10 black peppercorns;
- 7 clove buds;
- 1 pinch of mustard seeds.
Step-by-step salting procedure:
- Place thoroughly washed greens on the bottom of the pan.
- Peel the garlic, wash it and cut each clove into 3 parts.
- Place the garlic, cloves, mustard seeds and peppercorns on top of the greens in the pan.
- Wash the cucumbers, trim the stems and place tightly in the pan.
- Prepare the brine: completely dissolve the salt in water; put on fire and bring to a boil; let the marinade cool for 30 minutes.
- Pour the brine into the pan with the cucumbers. If it does not completely cover the vegetables, add plain boiled water.
- Mix the contents of the pan with your hands.
- Cover the container with a clean cloth.
- Sprinkle mustard powder on top of the fabric and place the pan under pressure.
- Place the snack in a cool, dark place for 14 days.
Recipe for lightly salted cucumbers in a saucepan
For this recipe, it is recommended to use small, hard and pimply fruits, preferably of the same size, for better salting. When pouring cold marinade, the cucumbers will be ready in 3 days; with hot marinade, everything will be much faster; 12 hours will be enough. If you soak vegetables in ice water for 2 hours before salting, they will turn out crispy.
Products needed for pickling:
- 1 liter of settled water;
- 2 tablespoons salt;
- 2 kg of small cucumbers;
- fresh dill, cilantro, parsley;
- dill umbrellas;
- horseradish leaf and root;
- ground red and black pepper;
- hot pepper pod;
- mustard seeds;
- 5 cloves of garlic.
Step-by-step salting procedure:
- Cut the stems off the cucumbers and wash the fruits.
- Peel, wash and chop the horseradish root, hot pepper, dill and garlic.
- Place cucumbers mixed with spices in a saucepan.
- Pour brine over the cucumbers (hot or cold to choose from).
- Place horseradish leaves on top of the food, completely covering them.
- Place a pressure on the workpiece and put it in a cool, dark place for salting.
Regardless of the recipe chosen, the fruits must first be soaked in cold tap water for 3-4 hours to become saturated. This point should not be skipped, because this way they will be able to absorb as much moisture as possible and the end result will be incredibly juicy.
Classic recipe in brine in a saucepan
If the goal is not to prepare a crispy snack quickly, then grandma’s old method is the best option. Filling with cold brine requires at least a day, but you don’t have to worry about not getting the taste you expect. We warn you that the result is influenced not only and not so much by proportions, but by spices and pickling herbs. Without garlic and aromatic dill, nothing will work.
Ingredients:
- fresh cucumbers - 1 kg;
- water - 1 l;
- salt - 1 tbsp. spoon;
- black allspice - 5 peas;
- garlic - 3-4 cloves;
- dill - 5-7 umbrellas;
- horseradish leaves – 1 pc.;
- leaves of black currant, cherry - 5-7 pcs.
Step-by-step preparation:
- Place leaves and dill umbrellas on the bottom of the enamel bowl (leave a couple of pieces to put at the very end).
- Cut off the “butts” of washed and pre-soaked cucumbers and place them on top of the greens, periodically sprinkling them with peppercorns and slices of garlic.
- Prepare cold brine: in a separate bowl, mix purified water and coarse rock salt, stir until it is completely dissolved. Pour into the pan, add the remaining dill umbrellas on top.
- Place a pressure, which can be a jar filled with water placed on an inverted plate. The saucer should be smaller in diameter than the pan itself.
- Leave for about a day.
Hot way
This is a super quick pickle. If, when pouring cold brine, it takes a day until it is ready, then 12 hours is enough. You can lightly salt the cucumbers in the morning and serve them with boiled new potatoes in the evening. In addition to traditional pickling greens, you will need mustard seeds, but you can do without them.
Ingredients:
- green cucumbers - 1 kg;
- salt - 2 tbsp. l.;
- water - 1 l;
- horseradish leaves - 1-2 pcs.;
- dill - 5-7 flowers;
- black, allspice - 5 peas each;
- Bay leaf— 2-3 pcs.;
- cloves - 2-3 buds;
- mustard seeds (optional) - 1/4 tsp.
Cooking method:
- Place the first layer of dill umbrellas and horseradish leaves or roots on the bottom of a clean enamel pan, and then add the rest of the spices.
- To prepare a hot brine, you should make salted water in a saucepan: the solution must be brought to a boil, and then allowed to cool slightly.
- Place well-washed and pre-soaked fruits on top of the spices.
- Pour a fairly strong salt solution into the pan and put pressure on it.
- Leave at room temperature for 6 to 8 hours, then place the container in the refrigerator for about half a day.
Daily cold salted cucumbers using mineral water
This recipe makes cucumbers quick, easy and, most importantly, crunchy. If you like it saltier, you can add a little more salt (literally a teaspoon).
Ingredients:
- gherkins – 1 kg;
- highly carbonated mineral water – 1 l;
- table salt – 3 tbsp. l.;
- garlic – 3 cloves;
- a bunch of dill (if you have umbrellas, it’s better to add them).
How to cook:
- Divide the well-washed dill into two equal parts, break each of them in half and place half of the greens on the bottom of an enamel container.
- Peel the garlic, chop the cloves into thin slices and add half of the chopped garlic to the dill.
- Wash the greens thoroughly, cut off the ends and place on the prepared substrate.
- Add remaining ingredients.
- Prepare the brine: pour mineral water from the bottle into a separate bowl, add all the salt at once and stir until it is completely dissolved.
- Pour the brine over the cucumbers with herbs and spices, cover the pan with a lid and place in the refrigerator for about 24 hours.
You can grind cucumbers in mineral water with a wide variety of greens. Some housewives add bay leaf, hot pepper, and parsley. Particularly brave lovers of aromatic Caucasian herbs add basil, petiole celery, and tarragon.
On a note
There is a slightly different technology when cucumbers are kept at room temperature for 24 hours and then placed in the refrigerator for 12 hours.
To infuse cucumbers, you must use only enamel dishes with intact enamel. In no case should you lightly salt them in containers made of aluminum, galvanized iron and steel, since these materials (aluminum is especially dangerous) oxidize, which leads to harmful substances getting into the fruit.
Malosoly is a fairly simple dish that does not require special skills, an exclusive set of ingredients or a long wait for readiness, but at the same time it can become a decoration for any table. They can be cooked and, that is, there is no need to fill them with brine.
Experiment, try it different variants, add the spices you like, select herbs and enjoy the spicy or spicy taste and the notorious crunch. Make lightly salted cucumbers according to the recipe instant cooking, daily classic or carbonated mineral water - they turn out great in a saucepan. They are convenient to put in and take out of containers. Bon appetit!
Why don’t you want lightly salted cucumbers, say, in winter? After all, today you can buy fresh cucumbers throughout the year!
Meanwhile, only summer cucumbers are lightly salted. Real ones. Straight from the garden.
Why? Because it's delicious. It’s delicious to crunch them with boiled or fried potatoes. It’s delicious to feel their aromatic elasticity, filled with solar power and the smell of the fields. It’s delicious to cook them because they are anticipation and temptation. Oh, how delicious. Can they be compared with plastic “winter” ones?
Let's add a little salt, choose a method - I have collected the most current recipes for lightly salted cucumbers: classic cold method preparations, quick recipe lightly salted cucumbers (“in a bag”), hot, spicy, with additives (apples, for example) and others.
Also choose the list and quantity of spices. Mostly, classic recipe lightly salted cucumbers, they are indicated very approximately. Reduce and increase, depending on your love for spices (or indifference to them).
Cold pickled cucumbers
This method is no different from how you can pickle cucumbers for the winter. The difference is that you don’t have to roll them into jars and it is advisable to eat them before they are completely salted, because we need lightly salted ones.
Ingredients
- cucumbers - 2 kg
- old dill (umbrellas or dill seeds) - 100 grams
- garlic - 2-3 cloves
- Bell pepper - 1-2
- black currant leaves - 3-4
- cherry leaves - 4-5
- salt - 3-4 tbsp. spoons
- water - 800-1000 ml
Wash the cucumbers thoroughly. If you tried them and found that the skin was bitter, soak them in cold water for 4-6 hours (you can leave them overnight), then wash them. Peel the garlic and cut it into slices, so it will release its aroma and taste faster.
Wash the dill, currant and cherry leaves, and sweet peppers (you can leave them whole or cut them in half; you don’t have to remove the seeds).
In a jar, pan or any other suitable container, place half the spices, bell peppers and garlic on the bottom.
Fold the cucumbers, trying to fill the container as much as possible without leaving large voids. To help them settle down, shake the jar vigorously.
Place the remaining spices, garlic and pepper on top.
Dissolve salt in cold water in a saucepan.
Pour cold brine over the cucumbers.
There should be enough to cover the vegetables and spices completely.
If you need to salt the cucumbers quickly, then leave them at room temperature for 2-3 days. If lightly salted cucumbers are not needed so quickly, then you can put them in the refrigerator, where they will slowly salt.
Quick lightly salted cucumbers in 15 minutes (in a bag)
How to quickly make lightly salted cucumbers? For example, in 15 minutes. This is perhaps the fastest recipe for lightly salted cucumbers, sometimes called the “dry method” (because there is no water) and “lightly salted cucumbers in a bag” (because you can use a plastic bag as a container). If you prepare it in the morning, you can serve it in the evening. lightly salted cucumbers to the table. And if in the evening, take it with you for a picnic the next morning.
By the way, the “package” is a completely optional element of the recipe. You can also lightly salt it in a saucepan. The main thing is that there is a lid.
Ingredients
- cucumbers - 2 kg
- salt - 2 tbsp. spoons
- fresh dill - bunch
- garlic - head
- vinegar - 3-4 tbsp. spoons
- vegetable oil - 5 tbsp. spoons
- spices - optional
For this salting method, you need a container with a lid or a thick plastic bag.
Wash the cucumbers thoroughly. Whether or not to peel the skin is up to you, but know that without the skin they turn out more tender.
Chop the peeled dill. Finely chop the garlic (you can cut it into slices if you don’t want it to smell too garlicky).
Add dill and garlic to the cucumbers, add salt, pour in vinegar.
Add oil.
In addition to traditional spices (garlic, dill, salt), you can add others, for example, coriander seeds, paprika flakes or a mixture of allspice.
Place the lid on the container and shake vigorously enough to mix the cucumber slices, spices, oil and vinegar. Place the container in the refrigerator. Cucumbers can be served within a couple of hours. What about a couple of hours - after 15 minutes the cucumbers will acquire a light, lightly salted taste.
If you do it in a bag, then it will be your container. Everything else is unchanged.
Recipe for spicy lightly salted cucumbers
Cucumbers can be pickled either on their own or with other vegetables, for example, zucchini or squash, or fruit (apples are most often taken). This recipe combines cucumbers and carrots in one jar, making them super spicy (and delicious!).
Ingredients:
- cucumbers - 1 kg
- carrots - 250 grams
- salt - 1-2 tbsp. spoons
- sugar - 50 grams
- ground red pepper - 1/2 teaspoon
- vinegar - 50 ml
- garlic - 1 clove
- vegetable oil - 50 ml
Wash the cucumbers, cut off the ends on both sides, cut lengthwise into 8 pieces (large ones can be cut into larger pieces), and place in a container.
Grate the peeled carrots coarsely and add to the cucumbers.
Add sugar and salt, add pepper, pour in vinegar and oil, squeeze a clove of garlic through a press. Mix thoroughly, cover with a lid and leave in the room for 3-4 hours or refrigerate overnight.
Quickly hot pickled cucumbers
In general, this method differs from the classic one only in that the cucumbers are filled with water not at room temperature, but with boiling water. This speeds up the pickling process - after a couple of days you can already drag freshly pickled cucumbers out of the jar.
Ingredients:
- cucumbers - 1 kg
- pickling kit: dried dill umbrellas, horseradish leaves (you can also use a piece of root), black leaves
- currants and cherries
- garlic - 3-4 cloves
- salt based on: per 1 liter of liquid 1 heaped tablespoon
Wash the cucumbers well. If they are not very crispy, then keep them in water for several (2-3-4) hours. Trim the ends. Wash all the greens, peel the garlic (in this case you don’t have to cut it). Place half of the pickling set on the bottom, then place the cucumbers very tightly, adding garlic along the way. Place the second part of the greens on top. Dilute the salt with boiling water and pour over the cucumbers. Leave them at room temperature. Literally tomorrow you can serve them to the table.
Lightly salted cucumbers recipe with apples
The aroma of apples and their slightly sweet taste - great addition to garlic and fragrant dill. If you fill the cucumbers with hot brine, you won’t have to wait long until you can get an amber cucumber out of the jar.
Ingredients:
- cucumbers - 800 grams
- apples - 2-3
- salt - 2-3 tbsp. spoons
- garlic - 3 cloves
- spices: dry dill, cherry and currant leaves, horseradish leaves
- allspice peas
Wash cucumbers and apples. Cut off the ends of the cucumbers and cut the apples into slices. Place some of the spices in the bottom of the container, then lay out, alternating, cucumbers and apples, and place the remaining spices on top. Dilute the salt with hot water and pour the brine over the cucumbers. Leave until cool and then put in the refrigerator. The cucumbers will be ready in 1-2 days.
Recipe for lightly salted cucumbers “Aromatic”
This recipe does not contain the usual set of spices from dry dill and leaves. You need young dill along with the stem, garlic, bay leaf, cloves, garlic, salt and allspice. And, of course, cucumbers.
Ingredients:
- cucumbers - 1 kg
- dill - bunch
- bay leaf - 2-3
- peppercorns - 5-6
- cloves - 2-3
- garlic - 3-4 cloves
- salt - 2 tbsp. spoons
Wash the cucumbers and dill. Place the dill sprigs down in the jar. Then add cucumbers, peeled garlic cloves, peppers, cloves and bay leaves, alternating between each other.
Pour hot brine (dissolve salt in boiling water). Leave it warm for a day and then put it in the refrigerator.
You can eat cucumbers already on the second day. The longer they stand, the richer their taste and aroma will become.
Lightly salted cucumbers with mineral water
And another recipe for lightly salted cucumbers with mineral water:
1 kg of cucumbers, 1 liter of good soda, 2 tablespoons of salt. Dill, garlic, any greens to taste. There is no need to heat the soda. It is better to cut off the ends of the cucumbers. First stir the salt in a small amount of water, and then pour the rest of the water into the jar with cucumbers.
ALL. In a day they are ready.
I called this recipe “And there was a crunch nearby” - the cucumbers crunch incredibly.