Today we have lightly salted cucumbers, recipe instant cooking in a saucepan. We will use brine and use little tricks to make lightly salted cucumbers crispy and incredibly tasty. I would like to note that this method can be used to lightly salt not only in a saucepan, but also in any container.
For example, in a glass jar or in a plastic bucket. The choice is yours. This recipe lightly salted cucumbers It has been tested many times not only by me, but also by my friends and relatives. And the origin, so to speak, is “grandmother’s recipes.” I should also note that lightly salted cucumbers made using this method in a saucepan are prepared very quickly. Malosolka can be consumed after a day. Quick salting occurs thanks to a little trick, which you will learn about after reading the recipe to the end.
Ingredients
- Cold water.
- Black pepper, 6-7 peas.
- Ripe dill, with umbrellas, 2 branches.
- Horseradish, 2 leaves.
- Bay leaf, 2 pieces.
- Currant leaves, 2-3 pieces.
- Salt, per 1 liter container – 1 tbsp. l. with a "slide".
- Garlic, 2-3 cloves (optional).
- Cucumbers, how many will fit in the pan.
- Cherry leaves, 6-7 leaves.
Lightly salted cucumbers - quick cooking recipe in a saucepan
Cooking process lightly salted cucumbers It starts with washing the cucumbers and leaves.
You can use any cucumbers. Just keep in mind that the larger it is, the smaller it will fit in the container. This is especially true if you decide to salt in a glass jar. Approximately three liter jar You can place up to 1.5 kilograms of cucumbers. To ensure lightly salted cucumbers cook quickly, be sure to cut off the ends of the cucumbers on both sides.
But! If you are cooking with a supply for several days and you do not need them to arrive quickly, then you do not need to cut off the ends. Now about the method that speeds up the process of preparing lightly salted cucumbers: on each cucumber we make 2 - 3 longitudinal cuts. The cuts should be made lightly and not completely. Exactly as shown in the photo. It is thanks to these cuts that the salt “arrives” so quickly.
Next, put cherry leaves, one branch of dill, currant leaves, one horseradish leaf and peppercorns on the bottom of the container. Be careful with the bay leaf. Place no more than two pieces. A large amount of bay leaves will give lightly salted cucumbers a bitter taste. If desired, you can add garlic cloves.
Next, place the cucumbers in layers to the edge of the pan, add salt. The calculation of salt is as follows: one heaped tablespoon of salt per liter of water. For example, if you have a three-liter container, then you need to put three spoons of salt. We don’t prepare the brine separately, just add salt and pour plain water.
At the next stage, put the same collection of greens and leaves into the pan on top that we put on the bottom and cover with a lid. If you are cooking in a glass jar, do not close the lid tightly, but simply cover it. In this state, leave lightly salted cucumbers at room temperature for a day. A day later, lightly salted cucumbers according to our instant recipe in a saucepan are ready. Now you can taste it. Important note: then store lightly salted cucumbers in the refrigerator to slow down the pickling process.
Bon appetit!
Pickled cucumbers... in a stainless pan?
Knowledgeable people pickled cucumbers are called an ideal snack - easy to prepare, stored for a long time, always on hand in the morning, after have a fun feast, you can drink the brine - it cures both hangover and dysbacteriosis.
But not everyone knows how this wonderful product is obtained.
Let’s be clear right away: there are two main ways to pickle cucumbers in a saucepan: pickle or ferment.
Pickled cucumbers can be used in pickles and salads, on sandwiches
and just like a snack on its own.
Marinade- This is pouring cucumbers with a mixture of preservatives: salt, vinegar, sugar.
And pickling is a fermentation process. There, cucumbers are not just stored like a mummy in formaldehyde - during the fermentation process, lactic acid bacteria are formed, which have a very positive effect on the product and on the person who consumes this product.
In production, ready-made starter cultures of certain bacterial cultures are used for these purposes. But it’s quite possible to get “medicinal” pickle at home.
Traditionally, cucumbers are fermented in oak barrels. Available in ceramic makitras. You definitely shouldn’t ferment vegetables in plastic containers - salt + acid is a very aggressive environment.
Stainless steel cookware is also suitable - only if the cookware is of high quality. “Soviet stainless steel” passed this test with flying colors. But you shouldn’t experiment with “Chinese”-made containers.
If you don’t have an oak barrel at hand, then the “Taller” stainless steel pan is quite suitable for fermenting vegetables. The quality of Taller cookware allows you to not only cook soup, but also pickle cucumbers. Shall we check?
So, the ingredients for pickled cucumbers.
For a 3 liter container: - 2 kg cucumbers, - 2 large bell peppers, - 1 pod of hot pepper, - 1 head of garlic, - 10 pcs. Uropa umbrellas with seeds - 10 pcs. black currant leaves - 10 pcs. cherry leaves, - horseradish root, black peppercorns, - 2 pcs. bay leaves, - salt at the rate of 50 g per liter of water (a three-liter container will take approximately 1.5 liters).
Considering that the brine will “play”, the pickling container should be chosen a little larger - not 3 liters, but 3.5, for example.
Pickled cucumbers... in a stainless pan? We choose small cucumbers, fresh herbs. Pre-soak them for 5-6 hours in cold water.
Greens for pickling: wash and place on a towel to dry. Dill must come with seeds - it is the seeds that contain the bulk of the essential oils of dill. If you couldn’t get one, buy a pack of dill seeds at the pharmacy and take a tablespoon.
Peel and rinse the horseradish root, cut into small pieces.
Non-iodized rock salt is used (“extra” is not recommended).
Stir the salt in water; to completely dissolve the brine, you can boil it, strain through 2 layers of gauze and cool.
To the bottom of our stainless pan "Taller" Place half of the pickling herbs, except dill, horseradish and peeled garlic cloves.
Then half the cucumbers, again greens, horseradish and garlic, bell and hot peppers cut into 4 parts and the remaining cucumbers. Place dill on top bay leaf, sprinkle black pepper and peas.
Before pouring the brine, prepare a circle and a press - if you don’t have a round board of the required diameter, you can use a ceramic plate. We cover the top of the cucumbers with clean gauze in 2 layers, place a circle on it and press it all down with a pressure, i.e., a weight - a two-liter jar of water will do.
Now add the brine. The circle and weight will prevent cucumbers and greens from floating.
Leave in a warm place for 2-3 days to begin fermentation. Cloudiness of the brine indicates the beginning of the process. After this, we transfer our pan to a cooler place and wait.
During the fermentation process, foam will appear, the brine will “rise” and begin to “flow” - therefore, you should place a tray or tray under the pan. All you have to do is wait for the process to finish, wash the weight once a week, wash the gauze in clean water and try cucumbers. You can eat them lightly salted, but it’s better to wait complete starter. The foam disappears, the brine “sits”, and the cucumbers acquire the incomparable taste and aroma of the pickled product, and the brine becomes a tasty and healthy “medicine”.
Pickled cucumbers are stored well and for a long time in brine, in a cold room - a cellar or refrigerator.
- made of high quality stainless steel.
And pickling cucumbers in a Taller pan is doubly pleasant! All that remains is to choose the displacement.
At the very beginning of autumn, there comes a time in my family when fresh cucumbers are already a little boring, and it’s too early to open pickled ones. It's time for light salts, which both adults and children adore. Today I will tell you how to quickly and tasty pickle cucumbers at home in different ways: in a pan, in a jar and even in a bag.
Lightly salted cucumbers in a jar in brine
Lightly salted cucumbers cook quickly compared to classic salting. There is no need to sterilize anything, roll it up and wait cold winter to open the jar.
Note to the owner! There are several ways to prepare delicious cucumbers: dry, cold and hot. The names speak for themselves. With the dry method, we use only salt and spices; with the cold method, we do not heat the brine; with the hot method, we season it with boiling water.
Prepare freshly salted cucumbers in liter jar. You can pickle cucumbers in a container of any size, then multiply the amount of ingredients according to the size of your jar.
Ingredients for pickling per 1 liter jar:
- Fresh cucumbers - to fill the jar;
- Dill seeds in umbrellas – 1 piece;
- Garlic – 2 cloves;
- Rock salt – 1 tbsp.
Rinse the cucumbers and even soak them in cold water. Remove the butts and noses. Prepare the jar. Just rinse it with tap water, no need to invent extra work and sterilize.
Garlic can be coarsely chopped to enhance its aroma. Sometimes the recipe even suggests grating it. Place garlic and dill umbrella at the bottom of the jar. Now it’s the turn of the cucumbers: place the vegetables in the jar vertically to evenly pickle the fruits.
Advice! Use pimply varieties of cucumbers. Size matters! Choose medium-sized fruits. Cucumbers that are too large will not be firm and will lose their characteristic lightly pickled crunch, while small ones are more suitable for pickling for the winter.
Pour salt into a jar filled to the top and pour boiling water over it. Don't be afraid, the jar won't crack. Close it with a nylon lid. It is very convenient to store such cucumbers in a jar with a twist.
The salt should dissolve, so after the jar has cooled, shake it well just in case. For pickling, cucumbers need 1 day.
Note! For the first day, vegetables in brine can stand at room temperature. When the pickling is finished, store the cucumbers in the refrigerator. Due to the lack of vinegar in the recipe, the shelf life is only a couple of weeks, but they are unlikely to be left over the next day.
Instant lightly salted cucumbers with mustard
Mustard powder is also useful for quick salting cucumbers
Note! With the dry pickling method, cucumbers are pickled in own juice and absorb the aroma of spices more. It will take 2 days to prepare, but the result is worth the wait.
If you cook in the summer, then there is no such thing as too much greenery. Add finely chopped dill and parsley to the recipe. In winter, you can use frozen greens.
You will need:
- Fresh cucumbers – 7-10 pcs;
- Rock salt – 1 tbsp. with a slide;
- Sugar – 1 tbsp;
- Mustard powder – 0.5 tbsp;
- Garlic – 4 cloves;
- Vegetable oil.
Don't be surprised that there is sugar in the recipe. But it costs a little less than salt. Sweetness is needed to enhance the taste of mustard.
Prepare the vegetables, wash and trim on both sides. Cut lengthwise into 4 pieces and place in a bowl. Crush the garlic, chop it on a grater and grate each piece well. To infuse the cucumbers with garlic flavor, spread the spices with your hands. Add mustard, sugar, salt and herbs. For dressing, use a tablespoon of oil, stir and cover with a lid or film and leave in a cool place for 48 hours.
The spicy appetizer with mustard is ready. Your guests will appreciate the effort, but try it yourself before all the cucumbers are snapped up.
Instant pickles (not for winter)
There is a way to enjoy salted fruits for dinner. Most quick recipe.
- Fresh cucumbers – 7-10 pieces;
- Garlic – 5 cloves;
- Rock salt – 1 tbsp;
- Cloves – 2 pcs;
- Peppercorns – 2 pcs;
- Currant leaves – 2 pcs;
- Horseradish (leaves, root) – 40 g.
Use a bag for pickling. I advise you to take oven bags as they are thick and the plastic clips will save you from constant tying and untying.
Note! Do not pickle vegetables with butts. All harmful substances accumulate there. If you are using cucumbers grown in your own garden, you may not need to trim the ends.
The fastest recipe will not take more than 5 minutes to prepare. Place all the spices in a bag, chop the garlic large pieces, and grate the horseradish root. The more horseradish you add, the spicier and crispier the result will be.
Salt and add spices. You can cut the cucumbers into 4 parts for a more even distribution of salt. Shake the bag well and close with a clip.
If you pickled cucumbers in the morning, you can safely open the package in the evening. These cucumbers are best served with boiled potatoes, chicken or meat. You can also use them to prepare Olivier salad and other salads.
Note! You can pickle cucumbers in 5 minutes. In this case, you need to finely chop the vegetables and add all the spices. Place in a bag and shake well. Leave on the table for 5 minutes. That's it, the dish is ready. But the taste will be different; this option is more like a salad.
A quick way to pickle cucumbers with celery
Celery is the king of vegetables. It is useful from root tips to stem tips! Did you know that dishes with the addition of greens or celery root become lower in calories? Ladies, write down the recipe! Spicy taste Perfect for making an interesting snack.
How to pickle cucumbers deliciously and in a fast way? We will need:
- Fresh cucumbers – 1.5 kg;
- Horseradish - 2 leaves;
- Garlic – 5-6 cloves;
- Rock salt – 3 tbsp;
- Cherry leaves – 4 pcs;
- Celery stalks – 70 g;
- Green.
Advice! Iodized and iodized products are not suitable for pickling. sea salt. Use regular cookware. The fact is that iodine in salt reduces the ability of salt as a natural preservative. Have your cucumber jars exploded? Perhaps the salt is to blame.
Prepare the cucumbers by trimming the ends. Cut the leaves you managed to find into pieces. If you can’t find cherries, then use currant or oak leaves.
Finely chop the celery greens and mix with garlic and herbs. Place the leaves on the bottom of the jar, and alternate the greens with cucumbers. When the jar is full, add salt and pour cold water.
Note! For the recipe for lightly salted cucumbers, do not pack the vegetables too tightly. For uniform pickling, there should be a small distance between the fruits.
There is no need to shake the jar, just cover it with a cloth or gauze and leave it in a dark place to sour for 3 days. In just a couple of days they will be on your plate.
Advice! Lightly salted cucumbers can also be cooked in a saucepan. If you have a plastic container, you can make a small portion to try. A week after pickling, the taste of lightly salted cucumbers will already be more reminiscent of the usual winter pickles, so it is better to cook in small portions.
It's better to see once than to hear 100 times! Watch a video on how to pickle cucumbers at home quickly and tasty in a jar, bag or pan:
All recipes do not require special skills. Even an inexperienced housewife can make freshly pickled cucumbers quickly. I wish you a delicious crunch in good company. Bon appetit!