They are one of the oldest Russian snacks. They complement and dilute any meat, fish, or vegetable dish. Therefore, as soon as the first fruits of this vegetable ripen in the beds, housewives begin to salt them. The whole secret of the spicy taste and good aroma lightly salted cucumbers lies in properly prepared brine. Our article is dedicated to housewives who are inexperienced in this matter. In it you will learn how to prepare brine for lightly salted cucumbers in different ways. A snack made exactly according to these recipes turns out to be appetizing, aromatic, and most importantly, crispy.
in cold brine
Vegetables are bright green in color and have a crispy crust if heat treatment is not used to prepare them. How to prepare brine for lightly salted cucumbers using the “cold” method? In a separate bowl, mix 5 large glasses of water and 2 large spoons (not heaped). If you want the appetizer to be spicier, add 1 small spoon of dry mustard. While the salt is dissolving, prepare the vegetables and spices.
In a jar, put hot pepper, cut into circles, a head of peeled garlic, a couple of sprigs of dill and parsley. Place cucumbers on top of all the spices. Cover the fruits with fresh Pour brine over the cucumbers, cover with a tight lid and leave to salt for 3 days in the basement or on the balcony.
Lightly salted cucumbers in hot brine
“Daily cucumbers” is the name given to vegetables that are salted “hotly”. A snack made using this technology is ready to eat 24 hours after preparation. So, how to make hot brine for lightly salted cucumbers? In an enamel saucepan with water (2 liters) you need to put spices: laurel, allspice, cloves. You should also add 4 large spoons of rock salt here. Boil the contents of the pan for a couple of minutes. Strain the brine and pour into pre-prepared jars with cucumbers. Then you need to close the containers with lids and leave them in a dark place for a day. To make the dish aromatic and tasty, the fruits in the jar need to be sprinkled with chopped garlic, horseradish root, and herbs.
Spicy pickle for lightly salted cucumbers
This recipe is for gourmets. The taste of the dish created based on it differs from the taste of classic lightly salted cucumbers. It is sweeter and tart. To prepare the brine you will need: the juice of half a lemon, 2 small spoons of sugar, half the same spoon of salt, 1 large spoon of Dijon mustard. From these ingredients you need to make a brine (no need to add water). Cut the cucumbers into circles. Fold into glass jar, pouring marinade. The container should be closed and shaken well. Leave the snack in the refrigerator for an hour or two. Shake the bowl of cucumbers from time to time. The dish can be tasted after two hours.
It’s not at all difficult to prepare crispy, tasty, aromatic lightly salted cucumbers. The main thing in this matter is to choose the brine recipe that you and your family members like. And this can only be found out through experiments. Try the cooking methods presented in the article, and for sure they will all “settle” in yours for a long time. notebook with recipes for your favorite dishes.
Lightly salted cucumbers are prepared at home with hot or cold brine, and they gain their unique crispy taste in the refrigerator.
- Cucumbers – 1600 g
- Garlic - 4 cloves
- Brine - 1 l
- Horseradish leaves - 3 pcs.
- Dill umbrellas - 2 pcs.
- Cherry leaves - 10 pcs.
- Coriander grains - 0.5 tsp.
- Black peppercorns - 10 peas
- Allspice peas - 2 peas
- Water - 1 l
- Sugar - 1 tsp.
- Salt - 2 tbsp. l.
Sort the cucumbers and wash them well. Fill the cucumbers with clean drinking water and leave for 4-6 hours. Thanks to this procedure, the cucumbers will absorb the missing moisture and will be stronger, crispier and juicier.
Cut off the tails of the cucumbers.
You can leave the cucumbers whole, in which case their cooking time may increase slightly.
Divide the additives (cherry and horseradish leaves, dill umbrellas, garlic) and spices into 2 parts. Place one part on the bottom of the jar. Garlic can be peeled.
Then place the cucumbers tightly.
Cover the top of the cucumbers with the remaining additives and spices.
P.S.: It’s best not to put cucumbers in the jar all the way to the top.
In a separate container, combine salt, sugar and boiled water.
Stir the brine until the sugar and salt are completely dissolved.
Pour brine over cucumbers.
If you want to speed up the cooking process of cucumbers, it is best to pour hot brine over them. You can pierce each cucumber through with a knitting needle.
If lightly salted cucumbers are not in a hurry, then it is best to fill them with cooled brine and do not cut off their tails.
Cover the jar with a lid. The lid should not tightly close the jar, so it is best to use a glass or metal lid. You can loosely wrap the jar with foil.
We place the jar in a tray, in case some brine leaks out of it during the fermentation process.
Leave the cucumbers at room temperature for 24-72 hours. Cooking time will depend on the temperature in the room, as well as on the cooking method you choose.
When the cucumbers change color and the brine in the jar becomes cloudy, they should be covered with a nylon lid and put in the refrigerator. If this is not done, they may become acidic.
Serve the prepared lightly salted cucumbers to the table.
Recipe 2: lightly salted cucumbers with horseradish (step-by-step photos)
- Cucumbers - 2-3 Kilograms
- Garlic - 5-6 cloves
- Horseradish (root) - 1-2 pieces
- Horseradish (leaves) - 2-3 pieces
- Dill (branches) - 2-3 pieces
- Salt (coarse) - 2 tbsp. spoons
- Water - 1 Liter
Wash the cucumbers, trim the ends, place in a bowl and pour cold water. Leave for two hours.
Peel the horseradish root and garlic, rinse the dill branches and horseradish leaves. Chop the garlic and horseradish into small pieces.
At the bottom of the pan or jar in which we will pickle the cucumbers, place some of the prepared garlic, horseradish and dill. Place one layer of cucumbers on top, then repeat the procedure. In this way we lay out all the cucumbers, alternating them with herbs and garlic.
Prepare a brine from water and salt. Take enough water to completely cover the cucumbers. The proportion is two tablespoons of salt per liter of water. Pour brine over the cucumbers. About the water. Cucumbers can be filled with hot or cold brine. Fill it hot and you will get lightly salted cucumbers within 24 hours. Cold brine will extend the process for three days.
We “cover” the cucumbers with horseradish leaves, a plate and weight. Leave for a day to a week (depending on the selected brine temperature). Bon appetit!
Recipe 3: crispy lightly salted cucumbers from the refrigerator
- Fresh cucumbers – 1.5–2 kg
Seasoning in a jar (per one to three liter jar):
- Currant leaves – 5–6 pieces
- Horseradish leaves – 2–3 pieces
- Dill – 20 g
- Garlic – 1 head
- Oak bark – 50 g
- Salt – 2 tbsp.
- Water – 1–2 liters
We thoroughly wash the horseradish and currant leaves under water. Wash cucumbers and dill. Place the cucumbers in cold water and leave for 5 minutes. Peel the garlic and cut the cloves into lengthwise slices. Finely chop horseradish and currant leaves, dill, add oak bark. Oak bark can be bought at the pharmacy and it gives cucumbers such an aroma and taste that you cannot distinguish them from real barrel cucumbers.
Mix the prepared spices and divide into 3 equal parts.
Let's take it three liter jar, wash it with soda and put the first part of the spices on the bottom.
We cut off the ends of the cucumbers on both sides and place the first layer very tightly and vertically in the jar.
Place the second part of the spices on the first layer of cucumbers.
Next we lay it very tightly maximum quantity cucumbers and pour a third of the spices on top.
Prepare the brine. Take 1.5 - 2 liters cold water and dissolve 2 tablespoons of salt in it.
Pour brine over cucumbers.
Cover with a lid, but not tightly, so that the jar is covered and the cucumbers “breathe.”
Place in a cool place (you can put it in the refrigerator, but then the process will take longer). About the 3rd day, lightly salted cucumbers are ready. They have a milky foam on top. Now they can be tightly closed with a lid and placed in the refrigerator.
Recipe 4: lightly salted cucumbers at home
- 2 kg cucumbers
- bunch of dill with inflorescences
- horseradish leaves
- garlic
- sugar
Wash the cucumbers and cut off the ends. Cut the pepper into rings, if using.
Place dill and horseradish leaves at the bottom of the jar (leave one leaf), crush. Put garlic and pepper there.
Horseradish gives cucumbers crunchiness, so if you like softer cucumbers, you can add less horseradish.
Place cucumbers in a jar. It’s better to lay them vertically - more will fit this way. The photo shows that I didn't do it quite right.
Then prepare the brine. For 1 liter of water add 2 spoons of sugar and 1 spoon of salt. Some people like it “saltier” - you can put one and a half tablespoons of salt per liter.
The brine can be cold or hot. If you pour hot brine over cucumbers, they cook faster, but can greatly change their color (they will become the same color as salted ones). If the brine with the “hot” option becomes very cloudy after half a day, this is normal.
Fill the cucumbers with brine. Cover the tops of the cucumbers with the remaining horseradish leaf.
We close the jar with a lid and put it away somewhere for a day if we use hot brine, or for a couple of days if it’s cold, so as not to be tempted ahead of time...
Recipe 5, step by step: lightly salted cucumbers with garlic
- small cucumbers – 1 kg;
- dill umbrellas – 2 pcs.;
- garlic – 1-2 cloves;
- sweet bell pepper – 1 small pod;
- cherry leaves – 2-3 pcs.;
- black currant leaves – 1-2 pcs.;
- horseradish leaves – 1 pc. small size or half medium;
- water – 500 ml;
- coriander seeds – 1 tsp;
- salt – 2-2.5 tbsp. l.
To make lightly salted cucumbers more crunchy, soak them in cold water overnight or at least 3 hours. Then even vegetables that have begun to wither will acquire their original crispness. For pickling in this way, it is advisable to use small cucumbers so that cold brine penetrated faster into the middle of the vegetable and gave it its taste. If you have large cucumbers, cut them into “barrels”, dividing them crosswise into several parts.
Cut off the ends of washed cucumbers.
Wash the bell pepper, cut into several pieces, remove the core. If a few pepper seeds get into the brine, it's okay.
Prepare a container for pickling. This could be a glass or plastic jar or even a saucepan. Place bell pepper, leaves, peeled garlic, coriander seeds and dill umbrellas on the bottom of a clean bowl. Unfortunately, I didn’t have fresh cherry, currant and horseradish leaves, so I used them as a seasoning.
Place the cucumbers tightly on top so that there is as little space between them as possible.
Dissolve the salt in cold drinking water. There is no need to boil the brine; cold liquid is used to prepare lightly salted cucumbers according to this recipe, so they remain so crispy and tasty.
Pour the brine into the jars. Leave the container with cucumbers at room temperature for 2-3 days. And then you can take the first sample. Store the prepared cucumbers in the refrigerator in a hermetically sealed container.
This is how you can easily and relatively quickly prepare lightly salted cucumbers at home, crispy, with cold brine. This appetizer “scatters” in one or two minutes. Tested more than once.
Summer is the time when crispy lightly salted cucumbers occupy a special place on our tables, as they are valued for their taste and they retain that excellent aroma of fresh cucumbers. Of course there are plenty of recipes, but lately housewives share secrets quick salting, not affecting taste qualities this snack.
For many summer residents and gardeners, the time for fresh cucumbers to ripen comes in June. And then they begin to be consumed fresh, in salads, sliced, and, of course, they begin to be pickled. And despite the simplicity of their preparation, I would say that, by and large, this is a whole art. Some people like spicy cucumbers, but others, on the contrary, don’t really like it. large number spices
Today we will look at recipes for lightly salted, crispy cucumbers at home. Hot and cold methods, cooked in a pan or in a bag. So let's get started!
In principle, everything is calculated very simply; according to the rules, we need to take one level tablespoon of coarse rock salt per liter of water. Although you need to take your own preferences into account. For example, if you like cucumbers not very salty, in this case 1/2 tablespoon will be enough.
And what else is very important! It should not be forgotten that those cucumbers that have not yet been eaten and are in brine, they continue to be salted. And as a result, every day, even if we take the standard calculation of salt per 1 liter of water, the cucumbers will salt out and become more and more salty. So there is no need to cook lightly salted cucumbers in large quantities, but it is better to prepare fresh, aromatic and tasty vegetables every day.
Recipe for quick cooking of lightly salted cucumbers in a saucepan
Ingredients:
- Cucumbers – 2 kg
- water - 1 liter
- vinegar - 0.5 teaspoon
- salt - 2 tbsp. l
- garlic and dill with umbrellas - to taste.
Cooking method:
First of all, wash the cucumbers in cold water. Then we cut off the tails on both sides and put them in water for about two hours. After which you can make cross-shaped cuts on each side so that the vegetable can be salted faster.
Now we prepare the brine and for this you need to mix water, salt and vinegar. We take enough water to cover all the cucumbers, the proportion is one liter, one tablespoon of salt. The cooking time will depend on the temperature of the brine; if you pour it hot, then the cucumbers will be ready after the fact, but if you use cold brine, then you will have to wait three days. So we're in in this case choose the fast, first option.
Place a plate on top and put pressure on top. Leave for a day at room temperature. After which the lightly salted cucumbers will be ready. Eat for your health.
Quick recipe for lightly salted cucumbers with sugar in a bag
Ingredients:
- Cucumbers – 1 kg
- garlic - 1 head
- dill with umbrellas - 1 bunch
- salt - 1 tbsp. spoon
- sugar - 1 tsp.
Cooking method:
To make the cucumbers crispy, soak them in cold water for a couple of hours. Then finely chop the dill and garlic.
Then we take the cucumbers out of the water, cut off the ends and put them in a bag. Add salt and sugar and chopped garlic and dill.
Now take the bag and shake it so that all its contents are thoroughly mixed. Let out as much air as possible from the bag and tie it tightly. To be on the safe side, I used two bags as they are very thin.
After which we put them in the refrigerator for at least five hours. The only thing you need to do is take it out after two hours, shake it well and put it back until the required time is up. After which we take them out and devour them by both cheeks!
How to cook lightly salted cucumbers in hot brine
Ingredients:
- Cucumbers – 1 kg
- garlic - 5-7 cloves
- hot pepper - 0.5 pcs
- horseradish leaves - 5 pcs
- dill - 1 bunch
- sugar - 1 tbsp. l
- salt - 1 tbsp. l
- bay leaf— 1 piece
- black peppercorns - 7-10 pcs.
Cooking method:
Place washed horseradish and dill leaves, half chopped garlic on the bottom of the pan, add half for spiciness and aroma hot pepper and place the cucumbers from which the tails have been cut off on both sides.
Add black peppercorns, bay leaves, chopped garlic and cover it all with dill and horseradish leaves.
Now we are preparing the brine and for this we need one liter of boiling water, in which we dilute one tablespoon of salt and sugar. Pour the resulting liquid over the cucumbers and leave them to salt for 10-12 hours at room temperature.
And then we serve them to the table.
Classic recipe for lightly salted cucumbers for a 2 liter jar
Ingredients:
- Cucumbers before filling the jar
- dill with umbrellas - 1 bunch
- garlic - 3 cloves
- large not sea salt- 2 tbsp. spoons
- boiling water.
Cooking method:
The jar is not sterilized, just rinse it thoroughly and put chopped garlic and dill on the bottom.
And on top we put cucumbers thoroughly washed in water and you can put dill umbrellas on them. Add rock salt. Then fill the contents with boiling water and close with a nylon lid.
Then we take the jar by the lid and carefully twist it in different directions so that all the salt dissolves. Leave the jar until it cools completely, and only then put it in the refrigerator so that the cucumbers cool a little. Not like this the hard way preparing lightly salted cucumbers.
Recipe for crispy lightly salted cucumbers in cold water
Ingredients:
- Cucumbers – 1 kg
- chili pepper - 2 pcs
- garlic - 1 head
- horseradish root - 3 pcs.
- horseradish leaves - 5 pcs
- dill - 1 bunch
- salt - 2 tbsp. spoon.
Cooking method:
Soak the cucumbers in cold water for two hours. Next, take them out and wipe them dry. Then we lay them out in layers: first a layer of spices, and on them a layer of cucumbers and in that order until the end, where we lay horseradish leaves on top of the cucumbers.
Now we make brine at the rate of 2 tablespoons per liter of water. Dissolve the salt in hot water, let it cool completely and pour the cucumbers with this brine.
Place a plate on top and press down with pressure. We put it in a cool place for two days, and then take it out and eat it.
Recipe for crispy lightly salted cucumbers for the winter (video)
Bon appetit!!!
Lightly salted cucumbers are a truly ancient Russian traditional dish. At every holiday, in almost any salad, for the first and second, in every significant recipe you can find these wonderful vegetables.
The housewives have tried so many things, so many experiments and so many recipes that there is not enough paper to write everything down. You need to focus on the most popular and tried and tested methods.
Most often, I am interested in making the cucumbers not only tasty and lightly salted, but also strong and crispy. If you follow all the salting rules and follow the recipes, then everything will work out.
On the menu today. Lightly salted cucumbers with garlic and herbs instant cooking:
Using any of these recipes, the very next day you can enjoy incredibly tasty lightly salted cucumbers - everyone at home will be stunned!
Instant lightly salted cucumbers with garlic and herbs in a jar: a classic recipe
This is a traditional recipe in a jar. Previously, they only cooked in it. Not everyone thought of the package. But there were jars a dime a dozen - all the canning, pickling and salting was done only in them.
According to this classic recipe You can prepare lightly salted cucumbers very quickly. And not necessarily in the summer, but also in the winter (there is a lot of this stuff in stores now). Well, in the summer - they are their own, and therefore tastier! Prepared in 15-20 minutes. And after 2 days you can already eat these impeccable salty fruits.
Today we will prepare classic lightly salted cucumbers with garlic and herbs in a 3 liter jar. You can take both 1 and 2 liters - accordingly reducing the products, matching the proportions.
Ingredients
- Cucumbers – half a kilogram (a little less, a little more – it doesn’t matter),
- Garlic – 3-4 cloves,
- Greens - a couple of leaves of currant, cherry,
- Dill – 2 umbrellas,
- Peppercorns – 5 peas,
- Bay leaf – 1-2 pieces,
- Coarse salt - a couple of tablespoons,
- Sugar – 1 teaspoon,
- Filtered water – 1 liter,
- 3 liter jar.
Cooking recipe
The first step is to wash the fruits and dry them. Trim the ends. If the vegetables are a little “tired”, then they should be invigorated with very cold water. Let them stay in it for a while. Large fruits should be cut into halves or quarters.
You can place the whole greens (or, as I do, lightly chop them - this way they give juice faster) to the bottom of the jar.
Next, peel the garlic cloves and cut into slices. Place it in a jar. Pepper too.
And on top of this green-garlic “carpet” you place our cucumbers.
It's time to prepare the brine. To do this, boil water in a separate container, add salt and sugar. And let it boil for another 5 minutes - let it dissolve completely.
While still hot, quickly pour the brine into the jar with vegetables. (To prevent the jar from cracking, you need to scald it with slightly hot water or place a wet and cold towel underneath).
We don’t need to roll lightly salted cucumbers, since our task today is not to pickle them for the winter, but to make them lightly salted for immediate consumption. So, cover the top with gauze and place it in a cool, dark place.
After 2 days (I try it the next day), lightly salted cucumbers with garlic and instant herbs are ready for testing.
Eat as is or with a side dish – country-style potatoes are just right.
There is another way to pickle cucumbers in a jar - using the dry method (here it is clear that without water). Simply put all the ingredients, only crushed, into a jar. Divide the cucumbers in half and then into several more parts. Close the jar and shake for 3 minutes. Leave to soak for a couple of minutes and the dish is ready.
Thus, in 5 minutes we have fresh, lightly salted cucumbers ready - quickly and tasty.
It’s not bad to add such cucumbers to .
Instant lightly salted cucumbers with garlic and herbs in a bag: a quick recipe in 5 minutes
Quick recipe in 5 minutes This recipe is similar to the previous one in a jar with dry salting. It is also called classic. Because it's simple.
In order to get ready-made lightly salted cucumbers within 5-10 minutes, you need to divide each vegetable into a larger number of parts. So that they can all salt evenly.
I do it differently and save the cucumbers whole.
Products
- Cucumbers (fresh) – one kg.,
- Garlic – 4 small cloves,
- Greens - a bunch of dill and cilantro,
- Salt - one tablespoon,
- Sugar – optional (1 teaspoon).
How to prepare classic lightly salted cucumbers quickly and tasty?
Much easier. Rinse the fruits and dry. Remove the “butts” and pierce each one in several places with a fork. This way they will absorb salt and dry marinade faster.
Finely chop all the greens and garlic.
Place all products in a bag and shake thoroughly.
Tie the bag and put it in another bag to prevent any leaks.
Shake the bag periodically for 3 hours. Lightly salted cucumbers are ready.
And if, as I said above, the vegetables are cut into 8-10 slices, our dish will be prepared in just 5 minutes.
Now watch the video recipe:
Lightly salted cucumbers in a bag in 2 hours
Lightly salted cucumbers with garlic and herbs for instant cooking in a pan: cold pickling method
With this recipe, the cucumbers turn out strong - they keep their shape, are crispy and very tasty.
Compound
- Fresh cucumbers – 6-7 pieces,
- Garlic – 3 cloves,
- Greens (2 leaves each of blackcurrant, cherry, 2 dill tops),
- Rock salt – 3 tablespoons,
- Clean cold water - about a liter, a little less,
- Granulated sugar – 1 teaspoon.
Recipe
First of all, prepare the vegetables - wash and wipe. Cut off the ends.
Place the green leaves, dill and finely chopped garlic on the bottom of the pan. It is better to leave one third of these products for later.
Place the cucumbers and the remaining third on top.
Stir the salt in cold water until completely dissolved. And fill the pan with this brine.
At room temperature, lightly salted cucumbers will be ready in 2 days, in a cool place - in 3-4 days.
Using the same method of cold salting, you can salt not only in a saucepan, but also in a jar or even in wooden tubs.
These pickled fruits will become great addition and even an ingredient in delicious dishes:
All of the above recipes with brine are just right for this topic. You can use both hot way pickled and cold.
The only difference is that when using hot brine and using sterile jars, you can store this type of vegetables for a long time. Usually they are prepared for the winter.
And with cold brine, you can eat it almost the next day. But it’s still better to wait and keep the fruit in the solution for at least 3 days for better pickling. This makes them crispy and incredibly tasty.
The cooking process boils down to one thing: a certain amount of salt is dissolved in water proportionally, seasonings and herbs are added. So for a 3-liter jar, 3 tablespoons of salt are enough. And don't overdo it with spices.
The vegetables are loosely placed in a jar and filled with prepared brine.
Lightly salted cucumbers with garlic and herbs, instant cooking with boiling water
This method of pickling cucumbers soaks them evenly and efficiently. Crispy vegetables are ready in 2-3 days.
Ingredients
- Cucumbers – 1 kilo,
- Garlic – 1 small bulb,
- Greens – cherry and horseradish leaves (2-3 pieces each),
- A pair of dill umbrellas,
- Salt – 2 table. spoons,
- Sugar - half the table. spoons,
- Peppercorns – 4-5 peas,
- Water - liter.
How to cook with boiling water
I recommend fresh fruits. Soak vegetables just picked from the bush in a bowl of water. To get stronger and keep their shape. Then we delete “Butts”.
Tear the green leaves with your hands and place them on the bottom. There are also peppercorns and finely chopped garlic.
Now carefully fold the vegetables. We don't press each other too hard.
Now prepare the marinade (brine - as you like). Boil clean water in a saucepan and add salt and sugar. Let's cook for 5 minutes and quickly pour in our “early ripening”.
We close and put away until “good times”. After 2-3 days we try and treat all household members.
Lightly salted cucumbers with garlic and herbs in instant mineral water
Another interesting recipe few pickled cucumbers - for mineral water with gases. And that too quick way. And the fruits turn out crispy and tasty.
Products
- Fresh cucumbers - about one kilogram,
- Garlic – 4 cloves,
- Greens - horseradish leaf, 3 - cherries, a bunch of dill,
- Coarse salt - two tablespoons,
- Black peppercorns,
- Mineralka (mineral sparkling water) – 1.5 liters.
Recipe with mineral water
Just like in other recipes, we cook the vegetables first. We clean, wash, cut off the ends.
Place all the greens down into the pickling container. Fruits on top.
Mix salt in a glass of mineral water and pour. If the mineral water is already salty, then add less salt.
Close and leave to soak for one or two days.
By the way, I have verified delicious recipes other vegetables:
- Bell pepper lecho - Finger licking good - 11 honey recipes
Lightly salted cucumbers with garlic and instant herbs with tomatoes
And now we’ll add a little twist - we’ll add tomatoes to our main products. Let it all go summer vegetables they are salted in one “batch”. For one thing, let’s check what lightly salted tomatoes taste like.
There are also several manufacturing options: dry in a bag and with brine in a jar. Only for cooking in a bag we will need small tomatoes – the “Cherry” variety, so that they can be salted faster. When used in a jar, ordinary greenhouse varieties are sufficient. The difference is that the fruits are not large in size.
Ingredients for the recipe in the package
- Cucumbers – half a kilo
- Cherry tomatoes – 300 grams,
- Garlic – 2 cloves,
- Greens - in the form of a horseradish leaf and a bunch of dill,
- Salt - 1 table. spoon,
- Ground black pepper,
- Sugar is not for everyone.
Dry salting
We take cucumbers that are not large, preferably small ones. Everything is clear with tomatoes - much smaller than Cherry.
Finely chop the greens and garlic and place them in a bag with vegetables. Salt and sugar and pepper. Shake it about fifteen times and put it in the refrigerator for a while.
The next day, if it’s really unbearable, then after 20 minutes, or better yet for a day - open the bag and try - or rather, enjoy the crispy lightly salted cucumbers and strong tomatoes.
And here is the video:
For you, I got another wonderful recipe for little pickled cucumbers - Hungarian style with vinegar. I myself drink the brine resulting from the fermentation process just like that - I like it just like that - slightly spicy.
Ingredients
- Small cucumbers
- Horseradish is the root
- Dill,
- Rye bread - a piece,
- Salt,
- Vinegar.
How to cook lightly salted cucumbers in Hungarian style
Wash and dry the vegetables. Trim the ends and cut the fruits lengthwise. This way they will pickle faster.
Finely chop the dill and horseradish root.
Place the cucumbers in a jar, sprinkling them with horseradish and dill. Top piece rye bread. And for the bread, 5 drops of table vinegar.
Prepare the brine in the proportion of 1 liter - 1 tablespoon of salt.
Pour the brine into a jar and cover with a saucer on top. Place in a warm, dry place.
The next day you will notice that our pickle has darkened. But don't be alarmed - everything is fine. It will lighten up by the third day. Then our pickling will be finally ready. It's time to try!
Now a video recipe for pickling from Soviet times, when only the Hungarian version was sold:
And that’s not all the recipes for quick preparation of lightly salted cucumbers. If you add at least one more ingredient to each of them, you get a different taste, a different sensation.
Or you can make crispy cucumbers with vodka, with honey, spicy ones, with mustard, with olive oil, with apples and others...
Everything depends on your imagination and capabilities.
Bon appetit!