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.
Crispy lightly salted cucumbers eat, but drool still accumulates, it’s so delicious. And the smell of brine cannot be described. He alone is appetizing. 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 them. 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 pour 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 up, not finely, but not very coarsely either.
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 put it in a bag.
8. Slice hot peppers 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 3 minutes 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. To the bottom three-liter jar We put the horseradish leaves, break the dill umbrellas along with the hard stems so that they fit and also put them in the jar. We also add currant and cherry leaves.
4. Take black peppercorns. Cut the garlic cloves in half and place 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!
They are considered a traditional and widespread snack in Russian cuisine. Unlike pickled cucumbers, lightly salted cucumbers cook much faster. Unlike pickles, which are kept in brine long time, lightly salted cucumbers, due to short salting, turn out to be less salty and spicy. Hence the name.
Today there is a large number of different ways preparing lightly salted cucumbers. IN last years Recipes for lightly salted cucumbers have become increasingly popular instant cooking, which can be eaten literally in half an hour. These lightly salted cucumbers are prepared in a bag with various herbs and spices, without any brine.
Cucumbers prepared in this way are also tasty, but anyone who has tried them knows very well that they taste significantly different from classic cucumbers, which were prepared in brine and aged for 2-3 days.
Quick lightly salted cucumbers in a jar Unlike lightly salted cucumbers in a bag, they have a characteristic sourish taste and more spicy aroma, due to fermentation that occurs in brine. Today I want to offer you a recipe for quick lightly salted cucumbers in a jar, from the category of grandma’s recipes. You can eat these cucumbers the next day, but if you wait 2-3 days, you will be able to enjoy the full bouquet of their taste.
Before starting the recipe and learning how to prepare crispy lightly salted cucumbers, I want to give a list of herbs and spices that can be used for pickling cucumbers. In addition to the ingredients that you see below, you can use cloves, caraway seeds, dill, mushroom herbs, tarragon, cherry, horseradish and grape leaves, mint, bay leaves, and oak leaves to pickle cucumbers.
Basic ingredients for one liter jar:
- Cucumbers – 4-5 pcs.,
- Garlic – 2 cloves,
- Dill umbrellas – 2 pcs.,
- Parsley sprigs – 3 pcs.,
- Currant leaves – 2-3 pcs.
Brine ingredients:
- Water – 1 liter,
- Salt – 2 tbsp. spoons,
- Coriander grains – 10-15 pcs.,
- Black ground pepper- pinch
Quick lightly salted cucumbers in a jar - recipe
To get truly crispy lightly salted cucumbers, it is recommended to use them immediately after they have been picked from the garden. This is ideal. After lying for some time, even in the refrigerator, the cucumber pulp becomes looser and less juicy. To restore freshness to cucumbers before salting or pickling, it is recommended to soak them in cold water for 1-3 hours.
The length of time you soak them in water will depend on the degree of lethargy. To make cucumbers salt faster, cut off the ends on both sides. Large cucumbers can additionally be cut lengthwise into two to four pieces.
Prepare the remaining ingredients for pickling cucumbers. Peel the garlic cloves. Cut them into two parts. Small garlic cloves can be left as is. Wash the sprigs of dill, parsley and currant leaves.
Scald the jar in which you will prepare lightly salted cucumbers with boiling water, or sterilize it over steam. Place currant leaves, sprigs of dill and parsley, and garlic into the jar.
Fill the jar with cucumbers. Place the cucumbers in a vertical position.
Place a sprig of parsley on top.
Prepare the brine. Add salt to boiling water.
Add coriander seeds for flavor.
You can additionally add cloves if you like their smell, mustard seeds, allspice and black peppercorns. I added only coriander and ground black pepper to the brine for lightly salted cucumbers. The marinade for lightly salted cucumbers should boil for about 5 minutes.
Pour hot brine over the cucumbers.
Close the jar with a plastic lid. Leave it warm for 2 days.
Quick lightly salted cucumbers in a jar. Photo
During this time, the brine will become cloudy and sour, and the cucumbers themselves will change their color to more yellow. It means that crispy pickled cucumbers in a jar ready. They are incredibly tasty with boiled young meat and dill. You can also prepare many delicious vegetable salads with them. Enjoy your meal.
The recipe for lightly salted cucumbers interests many. There is only one reason - the fruits grow every day in warm regions, but here in the Urals, this year, they are just gaining color. There is always a way out, because such a vegetable is available for sale in the trade.
In the meantime, cucumbers are growing, people are looking for delicious recipes for storing them in an apartment or special underground ones.
Today I propose to learn traditional recipes with improvisation and the search for new tastes with spices and various additives.
Classic recipe for lightly salted cucumbers using the hot method (boiling water)
This recipe allows you to enjoy the lightly salted taste the very next day. Hot way involves pouring boiling water from a kettle over vegetables in a jar of spices.
Required:
- 1.5 liter jar
- cucumbers - 8-10 pcs.
- garlic - 5 cloves
- peppercorns - 20 pcs.
- bay leaf - 3 pcs.
- salt - 1 tbsp. heaped spoon
- boiling water - 1 liter
- dill - 20 g
Cooking method:
1. Put dill, allspice, bay leaves in a jar, crush the garlic with the flat of a knife and put it there.
2. Then we begin to place the washed cucumbers in the jar while standing.
3. Place the fruits tightly against each other so that more of them fit.
4. Place a heaping spoonful of salt in a jar and pour boiling water from the kettle.
5. Close the jar with a simple lid.
6. We grab the lid with a towel because it is hot. We begin to turn the jar upside down and back again. Do this several times until the salt dissolves.
7. Leave the jar on the table until the morning. In the morning, you can put the jar in the refrigerator for 2 hours to keep the vegetables cold.
8. In the morning, we take the fruits out of the jar and admire the yellow-green color.
9. Cut the vegetables lengthwise and place on a plate.
Bon appetit!
Preparing quick cucumbers with ready-made brine in liter jars
Find out the recipe for preparing lightly salted cucumbers in another way, only the vegetables are poured not with boiling water, but with ready-made brine.
You will need:
Prepared vegetables and spices are in front of you.
Cooking method
1. Prepare the brine as follows. Boil 1 liter of water and put all the prepared spices and salt in it, stir. Leave the brine until it cools to room temperature.
2. Place green sprigs of dill along with umbrellas at the bottom of the jar. And also garlic cloves crushed with a knife. Then place the cucumbers tightly.
3. Place a sprig of dill on top and cut the cucumber that is not included entirely into rings.
5. Cover the jar with a lid and leave it for up to 12 hours at room temperature.
6. Before use, place in the refrigerator to cool for 2-4 hours. Take it out of the refrigerator and open the lid. And we smile from the aromatic smell of lightly salted instant cucumbers.
Eat the way you like. Bon appetit!
The easiest way to crisp cucumbers in a 3 liter jar - video
In this recipe, well-washed cucumbers need to be kept in cold water for 1 hour. The ends of the fruit are cut off at both ends for accelerated process salt penetration.
After the night, in the morning you will be able to eat aromatic vegetables.
Super recipe for delicious cucumbers on breadcrumbs
If you make vegetables according to this recipe, you will be able to eat them in 2 days.
Preparation:
1. Fresh vegetables need to be washed and soaked for 2-3 hours in cold water. We cut off the opposite ends of the fruit. Let's prepare horseradish leaves, dill, black peppercorns, and garlic cloves. Let's prepare slices of black crackers in the oven.
2. Place at the bottom of a clean jar: 2 slices of crackers, sprigs of dill, horseradish leaf, 12 pieces of black peppercorns, 4 cloves of garlic.
3. Then, standing, place the fruits tightly.
4. Place two slices of crackers on the cucumbers.
5. Place dill, horseradish leaves and garlic cloves cut into pieces again on the crackers.
6. Place 2 slices of rye crackers on the greens again.
7. There is no need to take tap water for brine. Take spring water or clean bottled water.
8. Pour 2 liters into the container clean water room temperature, add 3 level tablespoons of salt into it. Stir the salt until dissolved.
8. Pour the brine into the jar.
9. Do not add brine to the top of the jar by 2 fingers.
10. We leave the jar on the table in the kitchen and observe the fermentation process inside it.
11. You can taste the taste of lightly salted cucumbers the very next day, but it’s better on the second, and even better on the third.
12. After 3 days, remove the bread from above and strain the brine through cheesecloth or a sieve into another container. We take the cucumbers out of the jar and put them all in the strained brine. We put the container with the fruits in the refrigerator and eat as needed for several days.
13. This is what the fruits look like in a jar after 3 days. Look how amber-golden they are.
14. The cross-section shows that the fruit is well saturated with brine. Enjoy eating!
Delicious recipe for quick cooking of cucumbers with mineral water
Required:
Cooking method
1. First, prepare the vegetables by cutting off the ends on both sides. Chop the dill, horseradish leaves, and cloves of garlic.
2. We begin to fill the plastic jar with fruits and herbs.
3. Place allspice, half of the chopped herbs, and cucumbers in a container. Place chopped garlic on top of the vegetables.
4. Place the fruits again, horseradish leaves, dill, and garlic on top.
5. Now it’s time to dilute the salt in a separate container using mineral water.
6. Pour the diluted salt into a jar and add the remaining mineral water.
7. Close the jar with a lid and put it in the refrigerator. In a day you will be able to taste the taste of lightly salted cucumbers in mineral water.
Mineral water allows you to speed up the cooking process. Try cooking.
Video on how to prepare crispy cucumbers with hot brine
Check out this easy way to quickly prepare your favorite vegetables using grandma's recipe.
The recipe has been tested for taste and aroma for more than one year, the reviews are very positive. Maybe you have a desire to cook the same way. Because you can eat vegetables the very next day.
Cucumber is the king of the summer table in my family. We eat them fresh, but I prefer to salt and pickle them. One of my favorites has become quick-cooking lightly salted cucumbers, which I cook in a bag, pan, or jar, because they turn out incredibly tasty and crispy. It’s these cucumbers that I’ll tell you about.
Lightly salted cucumbers in a bag in 15 minutes
There are situations when you want something salty to go with your potatoes. I'll tell you how quickly, in 15 minutes, you can make lightly salted cucumbers in a bag. I will share proven recipes.
- 1 kg of cucumbers;
- 1 tbsp. l. salt;
- 1 tsp. Sahara;
- 5 sprigs of dill with umbrellas;
- 5 cloves of garlic;
- 2 bay leaves.
Wash freshly picked fruits and trim the stems. Cut into rings. Squeeze the garlic through a garlic press. Wash the dill and cut into small pieces. Bay leaf divide into pieces. Place fruits and fragrant seasoning in a plastic bag. Shake the package. Refrigerate for 15 minutes. You can take a sample.
How to pickle cucumbers in 15 minutes with mustard
- Cucumbers – 1 kilo;
- Salt – 1 level tablespoon;
- Garlic – 3 cloves (chopped);
- Dill, parsley – bunch (cut);
- Ground black pepper;
- Dry mustard - teaspoon;
- Ground coriander - coffee spoon.
How to cook:
- Cut the washed cucumbers into thin slices.
- Sprinkle with spices and tie in a bag.
- Gently grind and leave on the table for 15 minutes.
Store leftover vegetables after meals in the cold.
Advice! Before pickling, it is advisable to soak the cucumbers in cold water for 50 minutes.
Lightly salted crispy cucumbers in 2 hours
If you have a little more time, I advise you to pickle quick lightly salted cucumbers according to the recipe in a bag, which will be prepared in 2 hours.
Products:
- Cucumbers - kilogram;
- Salt - 30 grams;
- Sugar - 10 grams;
- Garlic - 4 cloves;
- A bunch of dill;
- Basil - several sprigs;
- Hot pepper - optional.
Trim the edges of the washed cucumbers and cut into quarters. We cut the greens and garlic into small pieces, and the pepper into rings.
Mix the prepared products well. We put it in a bag, where we grind the contents a little. Keep warm for half an hour, in the refrigerator for 2 hours, the product is ready.
For another two-hour snack, prepare:
- Gherkins (small cucumbers) – 0.5 kg;
- Garlic – 2 cloves;
- Dill, cilantro – 3 sprigs each;
- Salt – 1.5 tbsp. l.;
- Vinegar – 1 tsp.
Wash the gherkins, trim the edges, and soak them in spring water for half an hour. Cut them into barrels, squeeze out the garlic, chop the dill and cilantro, and season with the rest of the spices. Knead, transfer to a bag, shake. After 2 hours, the freshly salted, fragrant cucumbers are ready.
Cucumber snack “Khrustik” in a bag in 5 minutes
Here's how to quickly make a delicious snack in 5 minutes. I ran home for a snack and quickly came up with a snack.
- Small cucumbers - 5 pieces;
- Salt - 45 grams;
- Sugar - 25 grams;
- Ground pepper - coffee spoon;
- Garlic - 2 cloves;
- Sunflower oil - 1 tablespoon;
- Dill greens - 0.5 bunch.
How to prepare:
Wash the cucumbers, trim the stems, cut in half. Chop the greens, crush the garlic. Pour salt, sugar, pepper, pour in oil, put in a bag, lightly grind, put in the refrigerator for 5 minutes. You can start having a snack.
Advice! Use table salt without additives for pickling to avoid softening of vegetables. The rest is prohibited.
Crispy lightly salted quick-cooking cucumbers in a saucepan
Without spending a lot of time, you can deliciously pickle cucumbers in a saucepan.
Pickling cucumbers may take different time, depending on which method you choose. Cucumbers soaked in boiling water are cooked for half a day, i.e. 12 hours. Prepared in the evening, they will be ready in the morning. Using cold brine, will be ready after three days.
We use:
- 2 kilograms of cucumbers;
- 1 horseradish leaf;
- Horseradish root;
- 8 sprigs of dill with seeds;
- 8 blackcurrant leaves;
- 8 cherry leaves;
- Hot peppers;
- 4 cloves of garlic;
- 1 liter of water;
- 2 tablespoons salt.
First, let's deal with the cucumbers; they need to be placed in cold water for a couple of hours. The cucumbers will absorb moisture and be crispy.
On a note! It is better to take small cucumbers of the same size.
After two hours, wash the cucumbers well. We cut off the tails. This will help speed up the salting process.
- Wash the greens and dry them lightly with a paper towel.
- We cut the horseradish leaves, dill so that it is convenient to place in the pan.
- Cut the horseradish root and hot pepper into pieces (don’t forget to remove the seeds from the pepper, they are very hot), determine the quantity to taste. I make it not spicy, add one small slice at a time, since my child loves these cucumbers.
- Peel the garlic, divide the clove into several parts.
- Let's take it three-liter saucepan(preferably enameled), put cucumbers mixed with seasoning. The pan does not need to be filled to the brim; you need to leave room for the marinade and pressure.
- The marinade is easy to prepare; just boil water and salt. Pour hot cucumbers, place a plate smaller in diameter than the pan.
Attention! It is better to use spring water or bottled, filtered water for brine. If you use tap water, there is a high chance that the cucumbers will become soft due to a small amount of chlorine (often present in unfiltered tap water).
We eat the cucumbers the next day and store them in the refrigerator.
Another recipe for malosol for a saucepan
Take 60 grams of salt per liter of water. Boil, cool. It could be easier. Dissolve salt in cool spring, bottled, purified water.
- Line the bottom of the dish with horseradish, cherry, oak, currant, and dill leaves with umbrellas.
- Place the prepared cucumbers. Place cloves of garlic and hot pepper between them. You can add sweet pepper for flavor. Top with dill and horseradish leaf.
- Pour brine, press down with a flat plate, leave in a warm place for a day.
In the following days, the cucumbers will become more sour. If you want to eat lightly salted cucumbers, take them in small quantities.
Vegetables in mustard sauce:
- 1.7 kg of small cucumbers;
- 0.3 kg of other vegetables (small onions, carrots, sweet peppers).
- Sauce:
- 0.7 liters of water;
- 1.5 tbsp. l. salt and sugar;
- 20 g mustard powder;
- 0.5 tsp. ground ginger;
- 1 tbsp. l. ground turmeric;
- 1/3 tsp each of ground black and allspice;
- 1 tbsp. l. vinegar.
Mix cucumbers with vegetables: whole onion, carrots in cubes, pepper slices. Place it in a saucepan, pour boiling sauce over it, and leave it in the room for two days.
Lightly salted cucumbers in a jar
I also suggest great recipe quick preparation of crispy lightly salted cucumbers in a jar.
We will need:
- 2 kilograms of cucumbers;
- 6 cherry leaves;
- 2 bay leaves;
- Half a head of garlic;
- 6 pieces of peppercorns;
- 2 leaves of horseradish;
- 4 sprigs of dill;
- 2 tablespoons salt;
- 1.5 liters of highly carbonated water.
How to pickle:
- Soak the cucumbers in water for four hours. This will give them a crunch.
- We cut off the nose and tail, make shallow cuts along the fruit.
- In a three-liter bottle we put torn leaves, twigs, garlic (cut each clove in half), and peppercorns.
- Place the cucumbers in the jar up to their shoulders, add the remaining dill and horseradish leaf.
- Pour salt into sparkling water, stir, pour in cucumbers, keep warm for a day.
After 24 hours, the cucumbers are ready. Cover with a tin lid and place in the refrigerator.
Original rustic recipe for crispy cucumbers
- I take a dill bush with seeds, put it in a bottle, and fill it halfway with cucumbers.
- Then a medium head of garlic, divided into cloves and a whole small chili pepper.
- Again, cucumbers to the bottom edge of the neck.
- I dilute a faceted 100-gram glass of salt, a finger below the rim, in a 300-gram mug of spring water.
- I pour it into the bottle, having previously placed it in a bowl, top it up clean water to the edge of the neck, I leave it in the kitchen.
I start trying it the very next day, my husband likes it sour - he waits three days.
Lightly salted cucumbers for the winter according to my favorite recipe
You can prepare lightly salted cucumbers for the winter. They turn out amazingly delicious. I close it all the time, my family really likes it.
Products per liter jar:
- Cucumbers;
- Garlic – 3 cloves;
- Laurel leaf;
- Dill with umbrellas – 2 sprigs;
- Black peppercorns – 5 pieces;
- Hot pepper - 1 cm ring;
- Half a horseradish leaf;
- Water - half a liter;
- Salt – 45 grams.
Pour cucumbers ice water for 3 hours. Then wash them, cut off the spouts, and let them sit for another 2 hours. Place garlic and pepper on the bottom of the jar, place cucumbers on top, dill, horseradish and bay leaves on top. Pour boiling water with salt. Leave for two days to ferment.
Then we drain this brine, we no longer need it, throw away the leaves and dill. Fill the cucumbers with boiling water without salt, immediately drain and fill again with more boiling water. We seal it and cover it warmly.
Important! We seal and wrap each jar separately, not all at once.
Now you know that there are a large number of recipes for quickly preparing crispy lightly salted cucumbers in a bag, pan, or jar. When pickling, be sure to use dill and garlic. These spices will add taste and aroma to our cucumbers.
Pickles are prepared using a special technology that eliminates the use of vinegar and sugar. As a result, vegetables acquire a unique taste, especially if they are pickled in barrels. But not every house has a cellar that allows you to put a tub of pickles. Many housewives, trying to feed their loved ones with such a snack, are looking for an opportunity to prepare it in a fast way and in small quantities so that it can be stored for some time in the refrigerator. Instant pickles are different from barrel pickles, but they are even less similar to pickled ones. The taste of this vegetable snack unique, and it makes sense to try it at least once. Moreover, a number of Russian cuisine dishes require the use of salted rather than pickled vegetables.
Cooking features
Many housewives know how to pickle cucumbers. Many have learned to make lightly salted cucumbers in a quick way. But the technology for preparing pickled cucumbers has significant differences. It requires keeping cucumbers for a long time at room temperature in order to ferment them. Natural fermentation subsequently allows cucumbers to be stored in a cool room or refrigerator for quite a long time. Rolled up in jars, you can even keep them in a cool basement until spring. Pickling cucumbers in a quick way has a number of nuances, knowing which even an inexperienced cook can cope with the task.
- Select medium-sized and dense cucumbers for quick pickling. Pimpled ones are preferable - they have thin skin, they salt out faster.
- Before cooking, cucumbers must be soaked for 2-3 hours in cold water. This will keep them crunchy and make them more susceptible to brining.
- To ensure that the cucumbers are salted but not rotten, they should be washed thoroughly, one at a time.
- In the process of pickling cucumbers, organic acids are formed. Some materials, when reacting with them, create harmful substances. These materials include aluminum, so containers of them are not used for pickling cucumbers. Enameled pans, glass and ceramic molds, and jars are suitable. Moreover, gourmets claim that cucumbers pickled in a pan and a jar do not have the same taste.
- To speed up pickling, place 2-3 pickled cucumbers in a jar or pan with fresh cucumbers. Their presence speeds up the fermentation process.
- You can pickle cucumbers hot or cold. If the cold method is chosen, the salt must first be dissolved in water, then pour the brine over the cucumbers. In this case, the sediment formed at the bottom is not used. If you first pour salt on the cucumbers and then pour in water, they will not ferment, but will rot. Water for cold pickling It’s better to take spring water, mineral water, or at least one passed through a filter, rather than taken directly from the tap.
- It is necessary to place a bowl or basin under the container with cucumbers during fermentation, as foam may form and overflow over the edges.
- The warmer the air in the room, the faster the cucumbers pickle.
The shelf life of instant pickles depends on storage conditions. Hermetically sealed, they can last for several months in a cool room. In a saucepan or jar under a plastic lid, they can only be stored in the refrigerator and for no more than a month.
Recipe for quick hot pickling of cucumbers
- cucumbers - 1 kg;
- garlic - 5 cloves;
- water - 1 l;
- salt - 40 g;
- dill - 2 umbrellas;
- horseradish leaves - 2 pcs.;
- currant leaves, cherry leaves (optional) - 2 pcs.
Cooking method:
- Wash the cucumbers thoroughly, cut off their ends, place in a bowl or pan, cover with cold water, and leave for 1-2 hours.
- Cut the garlic into slices.
- At the bottom of the pan or other container in which you plan to pickle the cucumbers, place a horseradish leaf torn by hand, a dill umbrella disassembled into small “bouquets,” and a currant and cherry leaf.
- Place the cucumbers on the spices, sprinkling them with garlic slices.
- Cover with remaining spices.
- Boil water, add salt to it, boil for 2-3 minutes until the salt is completely dissolved.
- Pour the hot marinade over the cucumbers. Cover with a plate and place a jar filled with water on top.
- After 3 hours, the jar can be removed, but it is better to leave the plate - it will not allow the cucumbers to float to the surface.
- Leave the cucumbers in a warm room for a day.
In a day, hot-salted cucumbers will be ready to eat. If you are not ready to eat them all at once, put them in the refrigerator - they will not spoil there for at least 2 weeks, but they can last longer, up to a month.
Quick cold pickling of cucumbers
- cucumbers - 2 kg;
- bell pepper - 0.4 kg;
- garlic - 4 cloves;
- dill umbrellas - 100 g;
- water - 2 l;
- salt - 150 g;
- black currant leaves - 2 pcs.;
- cherry leaves - 4 pcs.;
- hot capsicum (optional) - to taste;
- pickled cucumbers (optional) - 2–3 pcs.
Cooking method:
- Wash the cucumbers and cut off the ends. Soak the fruits for 2-3 hours in cold water.
- Wash Bell pepper, clean the seeds and remove the stalks. Cut the vegetables in large pieces, dividing each fruit into 4–6 parts with a knife.
- Cut the garlic into slices.
- Rub the dill between your palms to separate the seeds - only these are needed for pickling cucumbers.
- At the bottom of a saucepan or other dish used for pickling vegetables, pour half of the dill, place 2 cherry leaves and a currant leaf. Place 4-6 pieces bell pepper, 1–2 rings of spicy.
- Lay out fresh cucumbers, placing a few pickled ones between them.
- Sprinkle with garlic and dill, place the remaining pieces of sweet pepper and fruit leaves on top.
- Add salt to the water and stir thoroughly.
- Pour the marinade over the cucumbers, avoiding any cloudy sediment.
- Leave in a warm room for 2-3 days: if you added pickles, pickling will occur in 2 days, otherwise you will have to wait three days.
- Place the container of pickles in the refrigerator and use them as needed.
You can pickle cucumbers according to this recipe in the refrigerator, but then they will be ready no earlier than in a week, and will have a slightly different taste.
Recipe for quick pickling of cucumbers in jars
Composition (per 3 l):
- cucumbers - 1.8 kg;
- water - 2 l;
- garlic - 10 cloves;
- salt - 150 g;
- horseradish - 1 leaf;
- currant leaves - 2 pcs.;
- cherry leaves - 2 pcs.;
- black peppercorns - 5 pcs.
Cooking method:
- Wash the cucumbers, soak for 2 hours in cold water, after cutting off the ends.
- Wash the jar with soda. If you plan to store cucumbers for a long time, the jar should be sterilized.
- Add pepper and garlic cloves to the bottom of the jar, place a currant and cherry leaf, and half a horseradish leaf.
- Place the cucumbers tightly in a jar, cover with fruit leaves, and place a horseradish leaf on top.
- Dissolve salt in water, pour brine over cucumbers. A little brine may remain; it will no longer be needed.
- Place the jar in a bowl and cover the top with a plastic lid. Leave for 4 days.
After the specified time, instant pickles are ready to eat. If you plan to store them longer, pour the brine into a saucepan and boil, skimming off the foam. Remove the top leaves, pour boiling water into the jar, drain it after 10–15 minutes, replacing it with hot brine. Roll up the jars, turn them over, cover with a blanket. After cooling, remove to a cool room and store as you would regular canned vegetables.
Instant pickles can be prepared for immediate use or for the winter. They can be added to rassolnik, solyanka and other dishes, or served as an independent snack.