Cucumber is undoubtedly a very popular and favorite vegetable among Russians. And the pickled cucumber, in general, is something sacred, because, my dear, it is considered the best snack of the Russian feast. That is why they begin to pickle cucumbers in Russia as soon as they grow up. Despite the abundance of summer vegetables, all housewives already in June - July prepare this appetizer and are called such cucumbers. salted. Tender and at the same time crispy, sweet-salty, with the aroma of dill and garlic, lightly salted cucumbers are simply indispensable in the company of poured fragrant sunflower oil. And if you add to this fat, but a glass of ice-cold vodka - mmm .... - It's impossible to win this country! Here three popular recipes preparation of lightly salted cucumbers: quick lightly salted cucumbers in a bag, hot method and salting with mineral water. Choose any - with "Mom's stove" you will succeed!
What do you need to pickle cucumbers?
For pickling cucumbers in addition to salt, aromatic spices and spices are needed. Usually these are dill umbrellas, currant and cherry leaves, bay leaves. Sometimes spicy greens are used: tarragon (tarragon), basil, mint and other herbs to taste. Black peppercorns, allspice peas and hot hot peppers (a pod or a piece of a pod), garlic, leaves or horseradish root are also added - it is believed that cucumbers become especially strong from horseradish. But, if you do not have a full set of herbs and spices, you can get by with a minimum: garlic and dill (umbrellas or herbs).
Use coarse salt. Do not use iodized salt and finely ground salt - cucumbers can become soft.
It is better to cook lightly salted cucumbers in a glass jar with a volume of 2 or 3 liters- It is convenient to store in the refrigerator. It is useful to know that 1.5 kg of cucumbers are placed in a three-liter jar. You can use any enameled or glassware (bowl, pan), clay pot, plastic container with a lid or a plastic bag.
For pickling, you need to take fresh, elastic cucumbers of a small size. If you are not sure about the freshness of cucumbers, soak them in cold water for a couple of hours.
Salted cucumbers with mineral water:
- cucumbers 1 kg
- garlic 1 head
- salt 3 tbsp
- mineral water with gas 1 liter
- dill (3-4 umbrellas or a bunch of greens)
- bay leaf 2 pcs
- black peppercorns 7 pcs
- allspice-peas 4-5 pcs
Step by step photo recipe:
With any method of salting, first of all, wash the cucumbers well and cut off the tips from both ends.
Peel the garlic, wash and cut into slices.
In a clean bowl (I have a glass bowl), put the dill, part of the garlic and spices.
Lay the cucumbers and the remaining garlic on top.
Add salt.
Fill with mineral water (I have Slavyanovskaya).
Cucumbers pickled with mineral water are usually very crispy.
If you are pickling cucumbers in a bowl, as I did, you need to put a plate on top so that the cucumbers are completely covered with brine. When salting in a jar, cover it with a lid. Remove to refrigerator. To evenly pickle cucumbers, periodically stir the brine in a bowl or shake the jar. Usually after a day, cucumbers can be eaten, but after 2-3 days they will become ideal. Remember that the longer cucumbers stand in brine, the more salted they become.
Lightly salted cucumbers in a plastic bag:
- cucumbers 1 kg
- garlic 5-10 cloves
- salt 1 tbsp without a slide
- fresh dill 1 bunch
- spices as desired
Prepare cucumbers and garlic in the same way as in the previous recipe. Finely chop the dill. Put everything in a food bag (preferably two folded together), add salt. Tie the bag well, shake and remember with your hands so that the salt and dill are evenly distributed over all the cucumbers. Put the package in the refrigerator. Very small cucumbers will be ready from 30 minutes to two hours. If such cucumbers, as in the photo, it will take 5-6 hours. With this method of salting, it is allowed to cut the cucumbers lengthwise or across for faster salting. You can periodically take the cucumbers out of the refrigerator and shake them so that they are evenly salted.
Lightly salted cucumbers - hot way:
- cucumbers 1.5 kg
- garlic 1-2 heads
- salt 5 tbsp (without slide)
- dill umbrellas 4 pcs
- cherry leaves 6-7 pieces
- currant leaves 6-7 pieces
- water 1.5 liters
This recipe is ideal for a 3 liter glass jar.
Prepare cucumbers and garlic in the same way as in the previous recipe. Put the cucumbers in a clean jar, shifting them with dill, currant leaves, cherries and garlic cloves. Boil 1.5 liters of water, dissolve salt in it and immediately pour it into a jar of cucumbers, close with a plastic lid. If you do this in the evening, then in the morning fragrant salted cucumbers will be ready. Before use, cucumbers are best cooled and stored, of course, in the refrigerator. Let me remind you once again, the longer cucumbers stand in brine, the more they are salted.
Try to cook - quick to prepare and very tasty snack.
I have always believed that harvesting cucumbers is an occupation for the strong in spirit. But it's not just about lightly salted cucumbers. The classic recipe is simple and uncomplicated, it does not require any tricks. 20 minutes of work, and then the cucumbers pickle themselves, without exposing you to the threat of explosions, or the sad prospects of discoloration or softening. Three days, and you can crunch. Although I know that there are those who want to carry cucumbers that have not yet been salted from a saucepan. Yes, yes, you understood correctly, personally I am one of them!
So, a recipe for the impatient. Lightly salted cucumbers, crispy and juicy, delicious, delicious, as if from a barrel.
Ingredients:
- 3 kg cucumbers,
- 1.5 liters of water,
- 3 tablespoons of salt
- dill bunch,
- 1.5 heads of garlic
- 10-12 peppercorns,
- horseradish leaves, currants, tarragon (if you can get them).
If you have fewer or more cucumbers, then remember a simple formula: for 1 kg of cucumbers, 1 tablespoon of salt and half a liter of water.
Recipe for salted cucumbers
Ideally, for lightly salted cucumbers, it is desirable to have your own garden. A small vegetable garden with an impressive bed of cucumbers ripening one after another, planted around the perimeter with horseradish, dill, affably shaking towards you with their umbrellas, and, of course, currant bushes. So that from all this splendor one could easily make a pickling kit.
But if there is no garden, and, as luck would have it, there was not a single grannie selling herbs for harvesting on the market, then you can be content with store-bought dill and garlic. Even they are able to give cucumbers a great strong flavor.
Cucumbers for pickling, ideally, it is better to choose strong and pimply. They need to be thoroughly washed and then allowed to float in a container of water for three to four hours to make them even stronger.
If you want your cucumbers to pickle faster, then cut off the ends from them (although I tried not to cut off and did not feel the difference).
Wash the garlic, peel, cut the cloves into 2-3 parts. My greens.
Then we take a container for salting. I have this decent-sized clay eggplant. But you can also use an enamel pan. We spread dill, a horseradish leaf, a couple of currant leaves and a sprig of tarragon on the bottom, pour a little garlic, a few peppercorns, put a layer of cucumbers on top. Sprinkle with dill, garlic and pepper. Then another layer and again greens with spices. Until the cucumbers run out. Put dill and leaves on top again.
Now we measure the water. Some people buy ready-made in bottles, we filter with a regular filter. Pour salt into the water, stir and pour the cucumbers with the resulting brine.
Place the plate upside down on top. We press the cucumbers so that they are all in brine. If they still strive to stick out, then you can press it from above with oppression. For example, a bowl of pebbles. And cover everything with a clean towel so that dust does not fall into the cucumbers. We leave the cucumbers to salt at room temperature for three days.
Then we remove salted cucumbers in the refrigerator. And when they cool down, you can eat.
Express method for preparing lightly salted cucumbers
If you do not want to wait three days, then there is an express method for preparing lightly salted cucumbers in just one day. It differs from the usual one only in that they are poured not with cold brine, but with hot. In this case, take not 1 tablespoon of salt per kilo of cucumbers, but 2/3 tablespoons, because cucumbers absorb more salt with the hot salting method.
I am sure that you got delicious cucumbers from the very first time. Enjoy your meal!
Who doesn't love to eat delicious crispy lightly salted cucumbers on a hot summer afternoon? When all family members managed to get enough of fresh vegetables, and the basement shelves are bursting with cans of blanks, successful housewives resort to a little trick - quick salting of the green inhabitants of melon beds. Such cucumbers are juicy and fragrant, and their preparation takes no more than an hour.
The fastest pickled cucumber recipes
There are many ways to cook lightly salted cucumbers. They are closed in banks, wrapped in polyethylene, pour cold or hot water, add various spices and seasonings. Even the recipe for dry cooking cucumbers is known! But, as they say, there are no comrades for the taste and color, so all the possible options are not similar to each other. Even the pickiest cook will find a recipe to their liking.
Classic recipe
cook lightly salted cucumbers according to a standard recipe preferred by many homemade lovers. "Grandmother's" methods, which have proven themselves over time, are simple, understandable and easy to perform. So, for the brine you will need two tablespoons of salt, one teaspoon of mustard and a liter of water. Boil everything for three minutes.
At the bottom of the jar put two pods of red pepper, three cloves of garlic, a couple of sprigs of parsley and dill. Place washed, trimmed, soaked in cold water for 5 hours cucumbers on top. Pour everything with brine and leave for a day. So that lightly salted vegetables do not turn out salty, you should do each item strictly according to the recipe, observe the time regime and not violate the cooking technology.
A quick recipe for lightly salted cucumbers in a plastic bag in one hour
Wash fresh vegetables, cut into small pieces, put in a deep bowl. Sprinkle with salt, add chopped garlic and dill. Mix the ingredients well, transfer to a plastic bag, squeeze out the air and tie. Smooth dish is ready in 60 minutes to use.
Express recipe
You can make a salted delicacy according to the proposed recipe in just 15 minutes. Cucumbers cut into circles, sprinkle with salt, sugar, chopped dill and grated garlic. Mix the ingredients, put in a jar and shake well. After a quarter of an hour, you can treat yourself to little salt.
Interesting recipes for experienced housewives
The more complex and interesting the recipe, the tastier and more aromatic the lightly salted cucumbers. One small minus blurs the rainbow picture - it is impossible to make a large number of such vegetables at once. Otherwise, little salt in a few days can turn into a regular pickle. But isn't another jar of amazing treats worth the time and effort?
- Czech recipe. Wash, cut, fold two kilograms of cucumbers in an enamel bowl in an upright position. Put 200 grams of white bread there. In boiling water, dissolve 4 tablespoons of coarse salt, 7-8 cloves of garlic, a few blackcurrant leaves, 3-4 sprigs of finely chopped dill. Salted marinade is ready. Pour brine over dishes with vegetables and a long loaf, press down with oppression and leave for a day.
- Recipe for cucumbers "In Polish". Bay leaf, clove buds, a few cloves of garlic, cherry and currant leaves put in a saucepan, pour cold water and put on a slow fire. Salt, pepper to taste. Boil for 2-3 minutes, then strain and leave 2 liters of water. Put one and a half kilograms of washed cucumbers in a jar and pour hot brine. After 24 hours, the lightly salted treat will be ready.
- Quick salted recipe with apples. Wash 800 grams of cucumbers, cut off the tips, and cut into slices, cut apples into slices. Put 3 cloves of garlic, a few sprigs of dill, currant, cherry leaves and horseradish leaves on the bottom of the salting container. Then lay out the cucumbers and apple slices in layers, alternating them with each other. Pour hot brine from three tablespoons of garlic and two liters of water. After the water has cooled, place the container in the refrigerator for one day.
You can cook your favorite dish in many ways: choose the fastest or most optimal option, give preference to “foreign” spices, or strictly follow the instructions of classic recipes. The result will always be the same - sweet, juicy, tasty, crispy, fragrant, everyone's favorite lightly salted cucumbers.
Useful tips and little tricks when preparing lightly salted cucumbers
No matter how simple such a simple matter as cooking salted cucumbers may seem, there are still some subtleties and nuances. In order not to make mistakes and avoid unfortunate misses, the following rules must be observed:
- do not use aluminum utensils (the walls of the pan oxidize and emit harmful substances);
- not suitable for pickles iodized salt;
- it is more expedient to choose vegetables of the same size, firm, without damage, with a thin skin of bright green color with pimples (through them marinade penetrates better);
- the tips of the cucumbers should be cut off (this measure allows you to speed up the pickling process and get rid of nitrates when the products are purchased in a store or on the market);
- do not put cucumbers tightly in a jar - vegetables that are crowded are rarely crispy; even better if you can place them in a vertical position;
- the most crispy are the cucumbers picked in the early morning, those that the sun's rays did not have time to touch (otherwise, you can soak the vegetables in cold water for 5-6 hours);
- you need to prepare little salt for crispy cucumbers with the addition of horseradish leaves, but the last gives bitterness to the dish;
- greens and spices exude a greater aroma if they are not cut with a knife, but torn with your hands;
- in order to avoid stopping the necessary processes, the container with pickled cucumbers should be stored in a cool place protected from sunlight.
Not everything always works the first time. Remember: the first pancake is always lumpy. And if it suddenly turns out that lightly salted cucumbers turn out to be not so lightly salted, then in no case should you stop there. All comes with experience. Try again, cook according to new recipes, follow the instructions, keep the proportions and they will definitely say about your cucumbers: “You will lick your fingers!”
Lightly salted cucumbers are not only extremely tasty, but also healthy. A quick cooking method allows you to save a lot useful substances and trace elements. The original Russian delicacy has a positive effect on hypertension, edema, diseases of the musculoskeletal system. An unusual dish goes well with meat products and can serve as a side dish on fasting days or diet days. The opportunity to lose weight tasty and healthy will not remain unappreciated.
The use of cucumbers in food is mentioned in biblical times, when they were considered Egyptian, although they first appeared in India.
Today, the population of the planet enthusiastically cooks lightly salted instant cucumbers, adoring their delicate salty-sweet taste and spicy aroma.
We will also learn how accelerated pickling of cucumbers is made, which are served at the table a few hours after salting.
To successfully cook lightly salted cucumbers, we adhere to a number of recommendations from experienced hostesses:
- We salt the cucumbers with coarse salt: it retains the elasticity of the fruit.
- We choose small or medium-sized fruits for pickles: we reject yellow, soft and stale ones.
Ideally, we pick cucumbers in the morning, soak after trimming the tips for a couple of hours and immediately salt.
- We choose seasonings for salting from the following list:
- Currant leaf (disinfects, gives a fresh taste)
- Horseradish leaf and root (prevents mold, maintains elasticity and enriches the taste)
- Dill (enriches flavor)
- Garlic (disinfects, makes cucumbers spicy)
- Black pepper powder (for spicy taste)
We add other seasonings to our own taste, the main thing is that they do not interrupt the cucumber smell.
Quick salted cucumbers with garlic and dill
What do they want from salted cucumbers? To get them ready as soon as possible. To do this, there are several recipes for quick salting, thanks to which you can enjoy freshly salted cucumbers on the same day!
What is needed for pickling a three-liter jar of cucumbers:
- Cucumbers - as much as fits in a jar;
- 5 cloves of garlic;
- A few sprigs of dill with umbrellas (if they are not available, dill greens and dry achenes will do);
- 3 tablespoons of coarse salt with a small slide;
- Boiling water.
How to quickly pickle cucumbers
Before salting the cucumbers, let's decide that in this recipe you can not replace dill with parsley if you want them to remain crisp and hard. We are preparing delicious salted cucumbers that you can eat on the same day, according to the following recipe:
- We wash the fruits and cut off the ends.
- We put dill branches, chopped garlic cloves and cucumbers in a clean jar, on top - a couple of dill branches.
- Pour salt, pour boiling water and cork with a tight plastic lid. Holding the neck, turn the jar back and forth to dissolve the salt.
After cooling, remove the salted cucumbers in the refrigerator. We do a tasting the same evening. Thanks to a quick recipe for lightly salted cucumbers, they can be salted at any time of the year.
Salted cucumbers per hour
Ingredients for accelerated pickling of cucumbers:
- Cucumbers - 2 kg;
- Black pepper - 10 peas;
- Allspice - 5 peas;
- Sugar - 1 teaspoon;
- coarse salt;
- dill branches;
- Lemon - a couple of pieces.
How to salt lightly salted cucumbers according to the recipe quickly
It turns out that there is such a method of salting, in which you can feast on crispy lightly salted cucumbers in a couple of hours!
To please relatives with such cucumbers, soak them for an hour in cold water and salt in this way:
- We crush sugar, peppers and salt (2 tablespoons). Add the lemon zest, removing it from the lemons.
- Squeeze the lemon juice and cut the dill branches.
- We cut off the cucumber tips and gently hit them with something heavy so that they crack, but do not break. Cut them into thin circles.
- We put the cucumbers in a wide bowl, sprinkle with pepper mixture, pour over the juice and mix. We add a spoonful of salt, put the greens, mix again and wait an hour, during which we carry out a few more mixings.
Wet the finished cucumbers with paper towels and serve with tender mashed potatoes or young boiled potatoes.
Lightly salted instant cucumbers with apples
For pickling cucumbers, you will need the following components:
- Cucumbers - 1 kg;
- Green apples - a couple of pieces;
- Black peppercorns - 10 pcs.;
- Cherry leaf - 3 pcs.;
- Dill and parsley - in a bunch;
- Blackcurrant leaf - 9 pcs.;
- 0.5 heads of garlic;
- Salt.
How to pickle cucumbers with apples
It turns out that lightly salted cucumbers go well with sour apples, which have a refreshing taste and help them pickle faster.
To try a new taste of your favorite cucumbers, salt them according to this recipe:
- We wash the fruits and greens and cut off the ends of the cucumbers.
- Cut the apples into quarters, leaving the centers.
- We clean the garlic cloves.
- We mix the fruits and greens in a jar, add black peppercorns.
- We boil water with salt at the rate of 2 tbsp. per 1 liter, and pour the fruits in a jar.
We close the jar with a plastic lid, leave it in the room for 10 hours and taste it. Store leftover pickles in the refrigerator.
As you can see, lightly salted instant cucumbers can be eaten on the same day. Try all the recipes to diversify your diet with a new amazingly delicious cucumber dish and show what a skilled hostess you are!
Salted cucumbers are considered the number one snack in the summer, and this is not surprising, because what could be better than crispy pickled cucumbers with a spicy aroma to young ones with butter or cracklings. Salted cucumbers are considered a traditional dish of Russian cuisine, however, cucumbers have long been salted in Belarus, Ukraine, Moldova and many other countries, in particular, in China.
The classic recipe for lightly salted cucumbers involves pouring cucumbers and herbs with cold brine, followed by their infusion for several days in warmth. This method of short-term pickling of cucumbers is called cold. In addition, there are other ways of salting - hot and dry. The hot method, you guessed it, differs from the cold one in the temperature of the brine, namely that it must be hot.
The dry method of cooking lightly salted has become especially popular in recent years. Its essence lies in pickling most often chopped cucumbers in their own juice, along with salt, spices and herbs. As a result of such salting, it is possible to prepare lightly salted cucumbers quickly in a saucepan or in a package in just 1 hour. Agree that it is very convenient if you can not bear to eat delicious cucumbers.
Regardless of which recipe you use to prepare this appetizer, remember that cucumbers must be very fresh - elastic, juicy. Of course, ideally, these are cucumbers that have just been picked. But don't be discouraged if you don't have one. Sluggish cucumbers can also be "reanimated". Just fill them with cold water and leave for 5-4 hours. During this time, they will be saturated with moisture and become juicy and elastic.
As for the size of cucumbers, for pickling them in a jar, it is best to take cucumbers in the gherkin stage or no longer than 10 cm. If you have large cucumbers, then salted instant cucumbers in a saucepan- This is what you need. They are ideal for dry salting, which we mentioned above. Well, now let's get straight to the recipes.
Lightly salted cucumbers quickly: the best recipes
Lightly salted cucumbers (cold way)
Ingredients:
- cucumbers - 1.5 - 2 kg;
- garlic - 3 cloves;
- pepper (sweet) - 2 pcs.;
- old dill - 0.1 kg .;
- cherry leaves - 5-6 pieces;
- currant leaves - 4-5 pieces;
- salt - 4 tbsp. l.;
- water - 1 l.
Wash small cucumbers well under water. If they have a bitter skin, then fill them with cold water and set aside to soak for 6 hours. Peel the garlic and then cut it into small pieces. Then wash the green leaves, dill and sweet pepper (you can leave the seeds on the pepper). Prepare a container in advance where your cucumbers will be pickled. Take glass jars or a deep bowl.
At the bottom of this container, put the sweet pepper, spices and garlic. Put the cucumbers in such a way that there are no large voids between them. Put garlic, spices and pepper on top. Then make a brine and fill it with cucumbers. Cucumbers must be completely in brine. In order for salted cucumbers to cook quickly, you need to leave them for a day in a warm room, since in the cold they will cook much longer.
Now let's look at how to cook lightly salted cucumbers - a quick recipe in a saucepan.
Lightly salted cucumbers in a saucepan - recipe
Ingredients:
- Cucumbers - 1 kg.,
- Young dill - a small bunch,
- Garlic - 5-6 cloves,
- Rock salt - 1 tbsp. the spoon.
Cut cucumbers into slices or thin strips. You can also use a vegetable peeler to cut them into thin long slices. Pass the garlic through a press. Chop the dill with a knife. Put cucumbers in a saucepan, add garlic and dill. Add salt. After that, mix the cucumbers well with your hands. Cover the saucepan. Place in the refrigerator for 1 hour.
Lightly salted cucumbers - a quick recipe in a saucepan, which you will now recognize, is also called Korean or Chinese. Cucumbers according to this recipe are spicy, crispy and with an oriental flavor, due to the use of sesame oil and soy sauce.
Lightly salted cucumbers in Chinese - recipe
Ingredients:
- Cucumbers - 1 kg,
- Soy sauce - 100 ml.,
- Sesame oil - 3 tbsp. spoons,
- Sesame grains - 1 teaspoon,
- Hot chili pepper - 1 pc.,
- Garlic - 1 head.
Cut the washed cucumbers lengthwise into 4 parts. Put them in a saucepan. Mix soy sauce, sesame oil, sesame seeds in a separate bowl. Chop hot pepper into small cubes. Peel and then finely chop the garlic. Add pepper and garlic to the sauce. Mix the marinade and pour over the cucumbers. Cover the pot with a lid and shake. Place the cucumbers in the refrigerator to marinate for one hour. Salted cucumbers are eaten in Chinese style with wooden sticks.
Quick salted cucumbers in a bag - recipe
Ingredients:
- cucumbers - 2 kg;
- salt - 2 tablespoons;
- fresh dill;
- garlic - 1 pc.;
- vegetable oil - 6 tbsp;
- vinegar - 4 tablespoons;
- spices to taste.
This is probably one of the fastest ways to cook lightly salted cucumbers. For this salting method, you need a medium-sized plastic bag. First, wash the cucumbers well under water. If the peel is bitter, then you can peel them off and lightly salted cucumbers will become even more tender. In this case, cucumbers must be cut, because this is the key to their quick salting. After that, finely chop the dill and garlic.
Put garlic, dill, salt to cucumbers and pour in vinegar. Add also vegetable oil. To mix everything well, put the cucumbers with spices in a bag and shake vigorously. Put the bag in the refrigerator. Our beautiful quick pickled cucumbers in a bag will be ready in 2 hours, and they will have a lightly salted taste in 20 minutes.
Spicy salted cucumbers with carrots - recipe
Ingredients:
- cucumbers - 1 kg .;
- garlic - 1 clove;
- carrots - 300 g;
- sugar - 60 g;
- salt - 1 tbsp;
- red pepper - 0.5 tsp;
- vinegar - 50 ml;
- vegetable oil - 60 ml.
Cucumbers can be salted not only by themselves, but also with various vegetables, such as zucchini, carrots, onions, eggplants, or fruits and berries (often apples are used). In this case, cucumbers will be marinated with carrots and red pepper, which will make them even spicier and more delicious.
Rinse the cucumbers thoroughly in cold water and cut off the tips on both sides. Then cut them into at least 8 pieces lengthwise. Peel the carrots from the peel and grate on a coarse grater. Mix with cucumbers. Squeeze the garlic to the cucumbers with a press. Then sprinkle in the salt, sugar and pepper. Next, pour in the vegetable oil, and then the vinegar. Mix cucumbers with dressing thoroughly, arrange in jars and close with lids.
Set aside lightly salted cucumbers for about 1 hour in a warm room, and then hide in the refrigerator. Salted cucumbers are ready.
Lightly salted cucumbers quickly (hot way)
Ingredients:
- cucumbers - 1 kg .;
- garlic - 3 cloves;
- currant leaves, cherries;
- dill (umbrellas);
- salt - 1 tbsp. for 1 liter of water.
This method of cooking lightly salted cucumbers is practically no different from the classic preparation of lightly salted cucumbers, the only difference is that our cucumbers will be poured with boiling water. It is this moment that will speed up the salting process. Rinse cucumbers under cold, running water.
In order for them to become even more crispy, they can be soaked for a couple of hours in water. Wash the greens well. Peel the garlic. Place half of the greens for pickling on the bottom of the glass jar, then place the cucumbers tightly on top, and garlic on them. Put the rest of the greens on top. Boil water, then dilute salt in it and pour cucumbers with brine. Leave them overnight in a warm place. So quickly and simply you will get delicious lightly salted instant cucumbers.
Quick salted cucumbers in 5 minutes
Ingredients:
- cucumbers - 800 g;
- vegetable oil - 0.1 l.
- salt - 1 tbsp.
The incredible speed of cooking these cucumbers is obtained due to their fine cutting. Since greenhouse cucumbers can also be used for this recipe, it is also called a winter recipe. Wash the cucumbers well under water. Cut off their tips and carefully cut them into rings (the width of the rings is about 4-5 cm), and then we cut these rings into thin straws (the thickness is about 1 cm).
Transfer the cucumber strips to a bowl, sprinkle with salt, and then pour in the vegetable oil. Mix cucumbers with marinade. Put them in a jar, close the lid tightly and shake vigorously for 5 minutes. And now our lightly salted instant cucumbers are ready. In just 5 minutes you can get such an amazing snack that simply does not leave anyone indifferent.
Ingredients:
- cucumbers - 3 kg;
- garlic - 4 cloves;
- vinegar (9%) - 2 tablespoons;
- black pepper (peas) - 2 tsp;
- water - 1 l.;
- salt - 2 tablespoons;
- sugar - 1 tsp;
Consider the incredibly simple quick pickled cucumber recipe. Rinse cucumbers well under water. Cut off the tips on both sides of the cucumber. Pierce the cucumbers in several places with a knife so that they marinate better. Peel the garlic and cut it into small pieces. Take a jar where you will put cucumbers. Wash it well with baking soda. Next, put cucumbers in it and sprinkle with garlic and pepper. Then you need to make a brine.
Consider a quick recipe for lightly salted cucumbers. It will take very little time and tomorrow, you can enjoy delicious cucumbers. First you need to prepare the cucumbers for pickling, that is, wash them well, cut off the “butt” on both sides and pierce each cucumber in the middle with a knife. Next, start preparing the brine. Pour salt into the water. Let the brine boil for 3-4 minutes.
Then finely chop the garlic. Rinse the greens. To make our salted instant cucumbers more crispy, you need to put greens (currant leaves, horseradish, oak) in a jar. Put cucumbers tightly in a jar and put some more greens on top. In order for them to be ready tomorrow, fill them with hot brine. Jars with salted cucumbers should stand warm for at least 5-7 hours. The very next day, drain the brine until the cucumbers have absorbed a lot of salt. Quick pickled cucumbers ready.
Quick pickled cucumber recipe
Ingredients:
- cucumbers - 2 kg;
- coarse salt - 3 tablespoons;
- water - 2 liters;
- dill - 1 bunch;
- garlic - 5 cloves;
- hot pepper - to taste;
- currant leaves, horseradish
- mustard seeds - 3 tbsp.
Wash cucumbers well. Take a basin or a large bowl, place the cucumbers in it and fill them with water so that they are completely in the water. Let them sit for a couple of hours. After the time has elapsed, drain the water and cut off the ends of the cucumbers. Next, put the water to boil. At the bottom of the vessel, where the water boils, lay green leaves (currant, horseradish). Next, put the cucumbers in a separate bowl, sprinkle them with pre-chopped garlic and dill.
Peppers can be put entirely on cucumbers. Sprinkle with mustard seeds. Add salt to boiling water and stir. Next, remove the brine from the heat and let it cool. Pour cucumbers with warm brine and put horseradish leaf on top. When the cucumbers are completely cool, put them in the refrigerator. According to this recipe, salted cucumbers will be ready on the second day.
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