Many people believe that fast food cannot be tasty. And they are extremely mistaken. For example, on a quick fix You can make delicious lightly salted cucumbers. After some time, depending on the salting method, you will be able to enjoy a crispy delicacy that no one can resist.
Previously, we learned that cucumbers can be pickled in several ways - in a jar, pan, and even. Today we will discuss in detail the preparation of snacks in brine. As you know, this method is divided into 2 types - cold and hot pouring. Each of them has its own advantages and is good in its own way. I love both and simply alternate cooking options so that my loved ones don’t get bored.
To complement the brine with bright flavors, some add apple, leaves of fruit bushes, lemon, aromatic and spicy herbs. But even the classic recipes are very good. The main thing is to achieve an ideal result, you need to follow several rules:
1. Banks must be sterilized before use. Otherwise, you risk getting a quickly deteriorating product, and this is the best case scenario. At worst, it can be harmful to your health. Any container in which you are going to cook must be perfectly clean.
2. For lightly pickled cucumbers, it is better to choose pickled varieties. They are easily identified by the presence of frequent small pimples. They also have elastic flesh and thin skin. Soft and watery specimens are not suitable.
3. Don't overdo it with salt. If you think that the more salt you add, the faster dish will be ready, then you are mistaken. Excess of this ingredient can soften the structure of the vegetable. Especially if you choose fine salt for this. Need a big one!
In addition, there are many other aspects that, if followed, will help you achieve success. We will discuss them below.
When the desire to enjoy your favorite snack suddenly grabs you by the throat, and you have to wait at least 12 hours for regular salted salts - don’t worry! I will introduce you to an extra quick recipe that will allow you to satisfy your cravings in just a couple of hours.
Despite all the speed of preparation, they turn out very tasty and aromatic. You prepare them and you will understand everything yourself.
Ingredients:
- 1.5 kilograms of small, young, strong cucumbers;
- 1 Bay leaf IR;
- 1 bunch of dill;
- approximately 1 dessert spoon of coriander seeds;
- 5 cloves of garlic;
- 1 red hot pepper;
- 1 heaped tablespoon of coarse salt;
- 30 grams of sand;
- 2 plastic bags.
Choose cucumbers that are firm and firm. It is advisable to select pickling varieties for this. If you have limp vegetables, it is better to initially soak them for 6-8 hours in ice water.
They need to be washed, cut off the ends and dried on a napkin.
The size of the vegetables depends on how soon you are going to salt them. If your plans include eating them after 2-3 hours, then it is better to divide them into halves or even circles. It is better to marinate whole cucumbers for about 12 hours to achieve perfect pickling.
We're going to enjoy the snack in a couple of hours, so we'll cut them in half. Place the cucumbers in a bag. Add chopped dill to them. I use both greens and stems.
Prepare spices for pickling. To do this, combine salt and sugar in a small bowl. Lightly crush the coriander in a mortar. Rub it not into flour, but into a state of depression. We do this to give coriander the opportunity to fully reveal its aromatic capabilities.
Add it to the salt and sand mixture. Chop the bay leaf a little with your hands and send it there.
Now you need to add chopped garlic and chili peppers to a bag of vegetables. Sprinkle the spice mixture on top.
Seal the bag and shake gently so that the ingredients thoroughly coat each cucumber.
If you are using a regular packaging bag, it is better to put on another one so as not to lose the juice released by the cucumbers. Its leakage will not only cause inconvenience in the refrigerator compartment, but will also affect the quality of the salting, because its presence is important in this matter.
Leave the bag of salted salts on the table for half an hour.
Then put them in the refrigerator for 2-3 hours. After this time, the sample can be taken.
The results are incredibly tasty and aromatic cucumbers that are easy to prepare and quickly serve. I often serve these cucumbers with a vegetable or cereal side dish, as well as with meat. But even if you only put a plate of cucumbers on the table, it won’t last long - it will be snatched up in an instant.
Lightly salted cucumbers in a bag with garlic and dill
These cucumbers are prepared in minimal time and they turn out great. All you need is fresh young cucumbers, spices, garlic and dill.
Remember that too much garlic can adversely affect the crunch of cucumbers. Therefore, for one and a half kilograms of vegetables, 2-3 large or 5 medium slices are enough.
Required ingredients:
- 1.5 kilograms of small cucumbers;
- 2 cloves of garlic;
- 1 laurel;
- 5 peppercorns;
- 1 dessert spoon of whole coriander peas;
- 1 bunch of dill;
- 3 currant leaves;
- 30 grams of granulated sugar;
- 2 tablespoons of coarse salt.
It is better to use coarse salt for lightly pickling cucumbers. Fine salt can have a bad effect on the structure of lightly salted vegetables. It may soften and become wobbly.
To make salt and seasonings saturate the vegetables faster, remove their tails literally a couple of centimeters.
At the end of preparing the snack, we will also need 2 plastic bags. Insert the first one into the other one and put the cucumbers into it. A double layer will help avoid leakage of the secreted juice, which is necessary for pickling cucumbers.
Add salt, sand, coriander, peppercorns, chopped bunch of herbs, bay leaves, currant leaves and chopped in a convenient way garlic
Tie both bags tightly and shake, actively distributing the spices among the cucumbers. Leave the cucumbers on the table for 2-3 hours.
After the specified time has passed, refrigerate the bag for another 8 hours. Then you can try to see if our appetizer is thoroughly marinated.
You will feel the aroma as soon as you start opening the package. The cucumbers have acquired a yellowish tint, which means they are ready.
I can already hear that delicious crunch! Bon appetit!
How to pickle cucumbers with cold mineral water (recipe for crispy lightly salted cucumbers)
I consider this recipe one of the fastest and most versatile. Therefore, once a week this snack appears on the table. We eat it just like that, and in addition to a side dish. Especially, cucumbers are delicious with mashed potatoes.
Ingredients:
- 1 kilogram of cucumbers;
- sea salt coarse grinding - 3 level tablespoons;
- 1 liter of carbonated mineral water;
- dill - 1 bunch;
- 5 medium cloves of garlic.
Wash the cucumbers and trim the ends.
With a jug of mineral water, add salt. This is where sparkling water is important. Because the presence of bubbles directly affects the crunch of cucumbers. This is my secret ingredient that I share with you.
Salt, in turn, also requires proper selection. It must be large. Finely ground iodized salt can adversely affect the elasticity of the vegetable.
Stir the solution and leave it alone while you prepare the other ingredients.
Crush the garlic with a knife, unpeeled. Coarsely chop the dill along with the stems and place half on the bottom of the dish. IN in this case, we took an enamel saucepan.
Add half of the crushed garlic to it.
Cucumbers will fall dense layer on a fragrant pillow. They need to be lightly crushed without damaging the fruit.
Cover them on top with the remaining dill and garlic. Stir the water in the jug again and pour it over the cucumbers. If there is not enough liquid, just add more.
Cover this entire beautiful green composition in carbonated brine with a lid and put it in the refrigerator for a day. Within 24 hours you will have a unique opportunity to enjoy the harmonious taste of cucumbers.
I love this delicacy for its versatility. They can be successfully combined with other dishes and simply slipped to children as a replacement for their favorite chips.
Crispy lightly salted cucumbers with hot brine
The main advantage of the hot method over the cold method is faster cooking times. The boiling water cooks most of the vegetable, allowing for extra marinating. As a result, we get the most delicate cucumbers with a refined and piquant taste.
We've already looked at many hot brine recipes. This time I will introduce you to in an original way pickling. We will salt them together with apples. This will give the vegetables a slight dessert note.
Ingredients:
- 1 kilogram of pickling cucumbers;
- 2-3 medium apples;
- 1 bunch of fresh dill;
- a couple of leaves of a currant bush;
- 1.5 level tablespoons of salt;
- 3 cloves of garlic;
- 1 liter of water.
Wash the dill and leaves and divide into 2 parts. We already know what this is for. Namely, the first one will lie on the bottom of the dish, and the second one will cover the cucumbers.
Wash and pour cucumbers ice water for a few hours. It's better to do this at night.
Place the cucumbers tightly on the bed of herbs. Place apples, previously washed and cut into slices, on the second layer of herbs. Add garlic.
Pour 1 liter of water into a saucepan, bring to a boil and dissolve the salt. Pour this solution into a container with cucumbers and apples. Then cover with a lid and leave for 5-6 hours. The dishes must be refrigerated for another 8 hours.
The next morning you can try your result. In this case, you can eat both cucumbers and apples. The taste is indescribable. Better try it yourself.
How to prepare crispy lightly salted cucumbers at home using cold brine
As we have already said, there are two methods of pickling with brine - cold and hot. We'll talk about the hot stuff later, but we'll discuss the cold stuff right now.
I love this recipe because after pickling the cucumbers they look just like the picture. Cold water energizes them, preserves beneficial microelements and natural taste. They turn out incredibly appetizing and crispy.
Also, this method seems to me to be the safest since you don't have to deal with high temperatures. My family loves this delicacy and asks for more every time. Try it too, you won’t regret it!
Ingredients:
- peppercorns - 4 pieces;
- sprigs of dill along with trunks;
- 4 cloves of garlic;
- horseradish leaves;
- 1 liter of cold water;
- 2 tablespoons salt.
For preparation, you can take any deep container. In this case we will use a saucepan.
Note! If you are also going to cook a snack in a pan, then choose it seriously. The cookware must be made of stainless steel or enamel coated. Containers with chips and cracks will not be suitable.
Cucumbers, especially if they have been plucked from the bush for more than 3 days, must be filled with very cold water for several hours. As the liquid warms up at room temperature, it needs to be changed.
Tear the dill and horseradish into large pieces with your hands. Chop the garlic into medium cubes; it is better not to put it through a press. In general, we don’t have to grind all these ingredients. But by doing this, we give them the opportunity to fully reveal their aromatic charms in the brine and the cucumbers will be saturated with them faster.
Divide dill, horseradish and garlic into two parts. The first will lie at the bottom of the jar, feeding the fruits from below, and the second will cover the vegetables and nourish them from above. This way we will get a richer taste in a short time.
Place the first part of herbs and garlic in a dry and clean saucepan, at the bottom. Then arrange the cucumbers tightly and cover again with herbs and garlic. Sprinkle the composition with peppercorns on top. If desired, you can add currant leaves.
Let's move on to preparing the brine. A liter of cold mineral water(you can use regular filtered one) completely dissolve the salt. Pour the resulting liquid into the pan and put it in a cold room for a day.
If the cucumbers sit a little longer than expected, they will become saltier and richer. So, if you prefer it that way, you can let it sit longer.
The snack turns out very crispy and tasty. By the way, the garlic has already been pickled and can be eaten. Try it!
Delicious cucumbers in brine with garlic and dill
It’s no secret that garlic and dill give this delicacy a special aroma. These two ingredients are very common in recipes. You can, of course, do without them, but when these products are present in the jar, it tastes better.
The special aroma of dill and garlic is revealed by boiling water, so we will consider this recipe using hot brine. These cucumbers turn out to be more tender and piquant, with a light and inviting crunch. And the lemon present in the brine will provide a unique sourness.
Ingredients:
- 1 kilogram of dense medium cucumbers;
- 2 caps and 2 bunches of dill;
- 4 cloves of garlic;
- 1 lemon (recommended)
- 4 peppercorns (allspice or black);
- 2 tablespoons salt;
- 1 teaspoon granulated sugar;
- 1 liter of water
Rinse the cucumbers and cover with ice water. Leave alone for 3-4 hours. Then drain the liquid, dry the vegetables with a towel and cut the cucumbers into slices.
Wash and dry all plants for marinade. Place a bunch and 1 cap of dill, 2 cloves of chopped garlic on the bottom of a sterilized jar. Place cucumbers tightly on top horizontal position. Place lemon slices between them and along the walls of the container. Sprinkle peppercorns on top. If desired, you can add some cilantro seeds.
Cover all this beauty with the remaining herbs and garlic. Meanwhile, place a pan with a liter of water on the stove and wait until it boils. Dissolve salt and sugar there. Immediately after boiling, pour brine into the jar.
Cover with a nylon lid and leave to cool. After this, the dishes should be taken to the basement or placed in the refrigerator overnight. The next morning you can take the first sample.
If you feel like the cucumbers haven’t been salted enough yet, you can leave them alone for a few more hours.
So, in short time you can get wonderful and delicious salted salts. I cook this recipe very often. Try it too!
Crispy cucumbers in brine. How much brine is needed for 1 liter?
Many people adore this dish precisely for its pronounced crunch and juiciness. If you fall into this category, then this recipe is for you. Brine on cold water It has the properties of saturating vegetables with crunch.
We will cook the cucumbers, this time in carbonated mineral water, which will add even more crispness and flavor. Any highly carbonated water is suitable for this and should be used immediately after opening the bottle so as not to lose a valuable dose of gases. Let's prepare the food in 1 liter jars so you can eat it all at once. After all, the line between lightly salted and simply pickled cucumbers is very thin, and after a few hours they change their status.
Ingredients:
- 300-500 grams of fresh small cucumbers;
- 2 currant leaves;
- a small branch of cherry with leaves;
- horseradish root (leaves can be used);
- 3 peas of allspice or black pepper;
- 1 tablespoon salt;
- 300-500 grams of soda.
Usually, on liter jar, tightly packed with cucumbers, you need about a glass of water. If the jar is not completely filled, then more liquid is needed. Prepare 500 milliliters. If the brine remains, it's okay. If it’s not enough, you can just add water.
Soak the cucumbers for several hours in cold water. Then dry and remove the butts. If you are preparing large fruits, then they need to be divided into halves or several parts, depending on the size.
Rinse and sterilize the jar in a convenient way. Cut the horseradish root into pieces, break the twig in half, and tear the leaves into 2 parts. Place the first part of these ingredients on the bottom glass jar. Press the cucumbers tightly on top. Place the remaining ingredients for the marinade, except salt, on top.
Dissolve the salt in the water, stirring as thoroughly as possible so that no crystals remain. Fill the jar to the top so that the liquid level covers the entire contents of the container. Cover with a nylon lid and refrigerate for a day.
The next day you can invite your family to the table, greeting them with crispy cucumbers. You can eat them with any side dish. But they are especially good with potatoes and herbs! Bon appetit!
Video on how to cook cucumbers in brine
We can talk about lightly salted cucumbers for a very long time. Every home loves this delicacy. Absolutely all family members, including children, can eat it. The aroma of malosol not only stimulates a healthy appetite, but also perfectly removes hunger.
You can combine the dish with anything. This could be barbecue, mashed potatoes, pasta and much more. Even in pure form it flies off the table faster than chips or sunflower seeds.
Check out these other canning recipes:
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- The skin should have pimples and black spines.
- Yellowish and overgrown cucumbers are not suitable for this pickling method.
- It is better to taste the cucumbers so that they are not bitter. Bitters are also not used!
- The skin should be dense. Then the cucumbers will turn out crispy.
- The best water for pickling is spring water. If you are in the city, use bottled water or mineral water. You can also boil it and filter it through a charcoal filter to purify and improve the taste of the water.
- Be sure to soak the cucumbers for at least 3 hours. This will make the cucumbers stronger and more elastic. This will affect the crunch in the finished product.
- Before adding cucumbers, glass jars should be soaked in a soda solution, then washed very thoroughly with warm water and soap. Rinse thoroughly and pour over boiling water. Dry.
- To sterilize jars, you can bake them in the oven at 110 degrees. Or boil them together with lids for 10-15 minutes. Lids are sterilized only in boiling water.
- Large cucumbers are placed on the bottom, if they are very large, then vertically. On top are small cucumbers. All cucumbers are laid as close to each other as possible. Spices are placed on the bottom, you can put them between layers of cucumbers. After pouring the brine, cover the cucumbers with currant and horseradish leaves.
- Use rock salt. Using a small one, there is a high probability of spoiling the cucumbers and they will turn out soft. And this contradicts our recipe! 50-60 g of salt are usually added to 1 liter of water. This is approximately 2–2.5 tbsp. salt. The brine can be cold or hot. If you use vinegar, it must be hot, but then you will end up with pickled cucumbers.
Did you like the recipes? Be sure to share them on social networks so as not to lose them. When the time comes and you try them in practice, tell us about your successes. Your opinion and experience is very important to us! Thank you for your attention. Until new, tasty and healthy meetings!
a bit earlier. And since there are countless such recipes, I promised that I would return to lightly salted cucumbers. I keep my promise and assure you that these recipes are no worse, and some may like them even more than the previous ones.
You eat crispy lightly salted cucumbers, but your drool still accumulates, it’s so delicious. And the smell of brine cannot be described. He alone causes appetite. Much depends on your spices that you put in for pickling.
I try to experiment. I’ll add some leaves, then others. Then I’ll put another pepper, not peas, but hot capsicum or a mixture of peppers. Or some other spices. Therefore, I advise you, first make it according to the recipe, and then experiment with what you like.
How to make lightly salted cucumbers - the best recipes
Here we will look at very interesting recipes lightly salted cucumbers and everyone is good in their own way. Be careful with hot peppers, especially if children will eat the cucumbers. Please note that if the cucumbers sit longer than the specified time, they will become saltier.
So go ahead! Good luck to everyone!
Menu:
Lightly salted cucumbers with garlic and instant herbs
Ingredients:
For 3 cans of 1 l:
- Cucumbers – 1.8 kg
- Dill – 3 sprigs
- Garlic – 9 teeth.
- Salt – 4 tbsp.
- Water – 2l.
- Currant leaf – 6 pcs.
- Peppercorns – 8-10 pcs.
- Cloves – 4 pcs.
Preparation:
1. Rinse the cucumbers and let dry. Try to choose cucumbers of the same size. To avoid spoiling the pickling, try the cucumbers to see if they are bitter. Because even after salting they will taste bitter. Don't be sorry, replace them.
2. Wash the jars well and dry. Place dill, garlic cloves and currant leaves at the bottom of the jar.
3. Place the cucumbers, or rather place them in jars very tightly to each other.
4. Prepare the brine. Pour water into the pan. Add bay leaf, peppercorns, cloves. Add salt. For one liter of water you need 2 tablespoons of salt. Stir, put on fire and bring to a boil.
5. Pour boiling water over the cucumbers in the jars. The jars must be full.
6. Close the jars with lids and leave at room temperature for 1 day.
7. A day has passed. Open the jar and take out the cucumbers to try. What a aroma... wow..
8. Cut, perfectly salted. Delicious, crispy. We put the remaining cucumbers in the refrigerator. They taste even better cold.
Bon appetit!
Recipe for lightly salted cucumbers in a bag with hot pepper and mustard
Ingredients:
- Medium cucumbers - 1 kg.
- Garlic - 1/2 head
- Hot pepper - 1/2 pcs.
- Bunch of dill - 1
- Bunch of parsley - 1
- Dry mustard - 1/2 tsp.
- Sweet peas - 5-6 pcs.
- Salt - 1 tbsp. (without top)
- Sugar - 1 tbsp.
- Wine vinegar or 6% - 2 tbsp.
Preparation:
1. Wash the cucumbers, put them in a bowl and fill them with very cold water. You can add ice to the water. Leave the cucumbers soaked for 2-4 hours. Better at 4. Then the cucumbers will be very crispy.
2. Cut off the ends of the cucumbers on both sides and cut the cucumbers lengthwise into 4 parts. If the cucumbers are small, you can only cut them into 2 parts.
3. Place dill umbrellas in a regular plastic bag. If you have currant, cherry or horseradish leaves, then they will also be good to add to the dill.
Check the package before storing to ensure it is intact. Place only leaves, without stems, especially dry dill, so as not to make holes in the bag.
4. Place the chopped cucumbers in a bag.
5. Chop fresh herbs. First, we cut off the stems, put them together with the greens and chop it all, not finely, but not very coarsely.
6. Place the chopped greens into the bag. Squeeze out some of the garlic here, about 3 cloves.
7. Finely chop the remaining garlic and also put it in a bag.
8. Cut the hot pepper into small circles. Don't let your guard down. Hot peppers can be very hot. Add pepper to taste.
9. We also put the pepper in the bag.
10. Add mustard, peppercorns, salt and sugar to the bag. Do not use extra salt, it is very fine and not suitable for pickling.
11. At the end, you can add wine vinegar or replace it with ordinary table vinegar 6% vinegar. This is not necessary, but many people like marinade with sourness.
Let's start salting
12. We tie the bag at the very top so that there is room to mix the cucumbers. Now mix everything thoroughly, shaking the bag so that all the products and spices are distributed evenly.
Don't be lazy. Mix thoroughly. The taste of each cucumber depends on this.
13. Place the bag of cucumbers in a bowl (just in case it breaks and starts leaking) and let stand for 30 minutes at room temperature. After half an hour we put it in the refrigerator. After 2 hours, the cucumbers are ready and ready to eat.
Here we have disagreements in our family. I like the cucumbers to stand overnight, but my wife, on the contrary, so that they are semi-fresh, i.e. after 2 hours in the refrigerator.
14. This time I won, we take the cucumbers out of the refrigerator in the morning. Look how much juice the cucumbers gave in the bag.
15. Cut the bag and put the cucumbers in a cup. What an aroma wafted throughout the kitchen.
16. The cucumbers are completely salted or, if with vinegar, then marinated.
17. Let's try. They crunch so hard that it hurts your ears.
Try it too.
Bon appetit!
Recipe for crispy lightly salted cucumbers in a 3-liter jar
Ingredients:
For a 3 liter jar
- Cucumbers - about 2 kg.
- Salt - 2 tablespoons
- Sugar - 1 teaspoon
- Peppercorns
- Garlic - 1 head
- Horseradish, currant, cherry leaves
Preparation:
1. We will pickle cucumbers in a 3-liter jar. So first we’ll prepare the jar. It's easier than making jam. The jar should be washed with baking soda with hot water and rinsed with cold water.
2. Prepare the brine. Pour one and a half liters of water into a small saucepan. A 3-liter jar filled with cucumbers holds just one and a half liters. Add 2 tablespoons of salt and a teaspoon of sugar. Mix everything, cover with a lid, put on the stove and leave for the water to boil.
3. Place horseradish leaves on the bottom of a three-liter jar, break the dill umbrellas along with the hard stems so that they fit and also place them in the jar. We also add currant and cherry leaves.
4. Take black peppercorns. Cut the garlic cloves in half and put them in a jar together with the peppercorns.
5. The ends of washed cucumbers need to be trimmed on both sides. After this, put the cucumbers in a jar. When half the jar has been placed, we put all the spices on top again. Horseradish leaf, currant leaves, cherry leaves. Be sure to add dill, garlic, and peppercorns again.
6. Place the cucumbers on top of the spices until the jar is filled to the top. And again we put all the spices on top. All leaves, dill, remaining garlic and pepper.
7. Our brine is boiling. We turned off the stove, removed the brine from the burner and let it sit for 5 minutes to cool a little. Do not pour boiling water over cucumbers.
8. We begin to pour the brine into the jar. Fill the jar full so that the brine covers the cucumbers completely. Fill it in and immediately close the lid.
9. Leave the jar on the table for a day so that it cools completely. After a day, put the jar in the refrigerator.
10. After another day, we take the jar out of the refrigerator. The cucumbers have darkened, this is normal.
11. We take the cucumbers out of the jar and, of course, try them right away. First of all, the aroma of the brine is amazingly delicious. Secondly, the cucumbers turned out crispy, which is what we wanted.
12. Our cucumbers are ready. It was a great success. Use this recipe for lightly salted cucumbers and you will get crispy, tasty, aromatic, lightly salted cucumbers.
Store them in the refrigerator if you don't eat them all at once.
Bon appetit!
Lightly salted cucumbers- 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.
Traditional and most quick recipe salting of the product is as follows: you need to pour 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 need 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:
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.
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 it 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, we don’t 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. The video explains everything well, and in fact there is nothing complicated in preparing lightly salted cucumbers!
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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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 of quick salting that do not affect 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 eat them fresh, in salads, sliced, and, of course, they begin to pickle them. 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. a large number of 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 you don’t need to cook lightly salted cucumbers in large quantities, but rather 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, in this case we 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 pc.
- black peppercorns - 7-10 pcs.
Cooking method:
At the bottom of the pan we place washed horseradish and dill leaves, half of chopped garlic, for spiciness and aroma we add half of hot pepper and place 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
- coarse non-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. Let's fall asleep 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!!!