Quick cooking lightly salted cucumbers is the most convenient way to prepare for the holiday table simple snacks. In this case, you can use any recipe for cooking vegetables: cold or hot water. Make it crispy and spicy lightly salted cucumbers in a saucepan you can add non-standard spices, currant or cherry leaves. Among the proposed photo and video instructions, hostesses can choose the most quick way preparing snacks in 5 minutes or more complex recipes lightly salted cucumbers with aromatic seasonings.
How to cook lightly salted cucumbers in a saucepan - a quick recipe in 5 minutes for housewives
With the correct selection and mixing of spices, the most regular cucumbers will be able to become great snack to the table. You can select them at your own discretion, or you can use already proven recipes that are sure to please all housewives. A simple recipe with the addition of different types pepper and herbs.
Ingredients for cooking lightly salted cucumbers in a saucepan in 5 minutes
- peppercorns (black and white) - 1 tbsp;
- garlic - 5 cloves;
- hot red pepper - 1-2 pcs.;
- salt - 2-3 tbsp;
- sugar - 1 tbsp;
- dill, parsley - a bunch;
- currant and cherry leaves - 5-6 pcs.;
- cucumbers - 2-3 kg.
A quick recipe for cooking lightly salted cucumber in 5 minutes in a saucepan
Crispy and spicy lightly salted cucumbers in a pan - step-by-step photo recipe
To prepare the most delicious lightly salted cucumbers, it is customary to use wooden barrels. But you can easily make it in a convenient saucepan delicious snack to the table. Initially, you can mix the ingredients in a bowl, and then transfer them to another container. But it’s best to immediately cook crispy lightly salted cucumbers according to the recipe in a saucepan. The presence of a lid will allow you to carefully cover the workpiece for good salting.
List of ingredients for the recipe for lightly salted crispy cucumbers in any pan
- cucumbers - 1 kg;
- water - 2 l;
- salt - 2 tbsp;
- sugar, vinegar - 1 tbsp;
- peppercorns - 5 pcs.;
- garlic - 5 small cloves;
- dill - a small bunch;
- bay leaf - 2 pcs.
Step-by-step recipe for cooking lightly salted spicy cucumber in a saucepan
Delicious lightly salted cucumbers in a saucepan with cold water - recipe with step-by-step photos
Preparation delicious cucumbers V cold water involves preheating it along with spices. So they can give unique taste and aroma of the preparation. If the hostess decides to simply pour cold water prepared vegetables, then she should grind all the seasonings well. Or you can prepare a cool brine and then add it to cold water, which will be poured over the vegetables. So use the recipe below lightly salted cucumbers in a saucepan you can with some of your own modifications and changes.
List of ingredients for cooking lightly salted delicious cucumbers in a saucepan
- cucumbers - 3 kg;
- water - 1.5-2 l;
- brine - 100 ml;
- garlic - 1 head;
- currant and cherry leaves - 6 pcs.;
- salt - 3 tbsp;
- sugar - 1 tbsp;
- horseradish leaves - 3 pcs.;
- peppercorns - 10 pcs.;
- dill - bunch.
Recipe with step-by-step photos of preparing lightly salted delicious cucumbers
Appetizing lightly salted cucumbers in a pan - a quick snack recipe
For most housewives who grow cucumbers on their plot, their quick salting is the best option preparing simple snacks. After all, after a day or even a shorter period of time, vegetables can already be eaten. At the same time, the process of preparing lightly salted cucumbers in a saucepan takes literally half an hour. It is also important simple preparation components for work. Learn how to make lightly salted cucumbers correctly instant cooking in a saucepan, you can use the following recipe.
Ingredients for the recipe for lightly salted cucumber cooked in a saucepan
- garlic - 3 cloves;
- salt - 2 tbsp;
- sugar - 1 tbsp;
- water - about 1 l;
- cucumbers - 1 kg;
- horseradish leaves, dill, peppercorns - to taste;
- ready-made seasoning for pickling - half a pack.
A very quick recipe for preparing delicious pickled cucumbers in a saucepan
How to cook lightly salted cucumbers in a pan with spices in a hot way - video recipe
The use of hot brine is welcomed by many housewives, since this method of preparation allows you to get very tasty and aromatic cucumbers really quickly and easily. After preparing all the ingredients, they should be salted for a short time, and then they can be served along with potatoes, meat and other dishes. How to make lightly salted cucumbers quickly in a saucepan and please your family amazing snack, you can find out in the following instructions.
Detailed video recipe for cooking lightly salted cucumbers with spices in a saucepan using the hot method
Detailed video with description step-by-step preparation spicy snack will help you pickle cucumbers in a saucepan without any problems. Housewives just need to follow these tips and exactly repeat the author’s actions.
Spicy, spicy or simply crispy lightly salted cucumbers in a saucepan can be prepared quickly and easily. In the proposed photo and video recipes, you can choose the optimal instructions for preparing the snack in cold water or hot. You can also use convenient, quick 5-minute recipes that will help you prepare for the holiday table without any problems. You can use both large and small cucumbers for work. And if you add non-standard spices to the brine, you can even get an amazing preparation that will delight both your household and all guests.
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How mistaken we are, sincerely believing that only here in Russia cucumbers could appear! In fact, this is the oldest vegetable crop appeared in India more than six thousand years ago. But what you cannot take away from us is the right of primacy, so it’s lightly salted cucumbers. This is truly original Russian dish, distinctive feature which is the shortest salting period. There is no such person who does not like lightly salted cucumbers. Pickled cucumber is not only extremely appetizing, but also healthy. It is recommended as a stress reliever, helping with edema, atherosclerosis, high blood pressure. Lightly salted cucumbers contain zinc, which has a good effect on male potency. A cucumber pickle able to relieve spasms and cramps.
As for nutrition, experts say that such cucumbers go well with meat products.
And now about the main thing. How to make lightly salted cucumbers so that, as the old people say, “your mouth will rejoice”? There are classic recipes that even a novice housewife can master in no time. And there are quite complex ones that you will have to work hard on.
- Let's start with the classics and prepare quick-cooking lightly salted cucumbers. To do this, we need to take two kilograms of well-washed cucumbers with the ends cut off, fill them with cold water so that the cucumbers are always crispy. After 5-6 hours, put spices (1/2 red pepper, a few cloves of garlic, sprigs of dill and parsley) on the bottom of the prepared container (pan, jar, basin, small barrel). We carefully place the cucumbers on this fragrant plate. Next, make a brine at the rate of two tablespoons of salt per liter of water, and pour in the cucumbers. You can add an original flavor to the brine if you add dry mustard to it. But this is not for everybody.
This method has two options - cold and hot. If you pour cold brine over the cucumbers, the malosol will be ready in three days; if you pour it hot, you can enjoy the cucumbers within a day.
Cover the container with horseradish leaves on top - they will give the cucumbers crunchy properties.
The same recipe can be transformed due to the fact that housewives place different herbs and spices between the rows of cucumbers. Many people prefer to put a lot of dill or its umbrellas and a dozen leaves of currant, raspberry, cherry, and oak when pickling. Experiment and choose the method that suits your taste best.
- Express cooking method. This method is very popular among housewives. Firstly, it’s easy to implement, and secondly, it’s very helpful when guests are on the doorstep and you want to treat and surprise them with something. So, here is a recipe for how to make lightly salted cucumbers in a bag.
Its peculiarity is that when salting you can focus on your own tastes: you like spicy dishes- put the horseradish in, allspice, currant and cherry leaves; if you prefer to enjoy the natural aroma of cucumbers, use minimal amount spices
You must prepare two kilograms of cucumbers, two tbsp. tablespoons of salt (without a slide), a head of garlic, dill. Wash the cucumbers thoroughly, cut off the ends on both sides and place in plastic bag. Then sprinkle with salt and mix well. Finely chop the garlic and dill, add to the cucumbers and shake the bag well.
All! After about three hours you can take a sample and invite your household or guests to the table.
Or you can make lightly salted cucumbers in a bag in a slightly different way. Fresh cucumbers cut into small slices and place in a deep bowl. Add chopped garlic and dill there. Now sprinkle with salt and mix with your hands until the mixture is even. Place the cucumbers in a tight plastic bag, squeeze out the air and seal. It only takes an hour for the cucumbers to become lightly salted and take their rightful place on the table.
The third express recipe is for the most impatient. Cut the cucumbers into slices, mix with garlic cloves passed through a press, sprinkle with salt and sugar, add chopped dill. Mix all this thoroughly, put it in a jar and shake for a few minutes. Lightly salted cucumbers are ready. You can try it right away, or better yet, after ten minutes.
Of course, these cucumbers look more like a salad, but that doesn’t make them any less tasty. Moreover, the workpiece is perfectly stored in the refrigerator. And most importantly, it doesn’t have to be done in the summer. You can treat yourself to lightly salted vegetables in winter by eating long cucumbers, which are so unloved by many.
- Lightly salted cucumbers, of course, are ours Russian dish. But they love it and know how to make it in many countries around the world. Here are just two recipes for “overseas” pickles.
In the Czech Republic they do it this way. Prepare the ingredients: cucumbers (2 kg), White bread(200 g), coarse salt(75 g, i.e. 4 tablespoons), garlic (1/2 head), dill, one and a half liters of water. Wash the cucumbers, place them tightly in a jar in a vertical position, and put bread in the same place. You need to bring the water to a boil, dissolve salt in it, add chopped dill, chopped garlic, and a few blackcurrant leaves. Pour the hot brine into a jar with cucumbers and bread. Press down on top with some kind of pressure.
Three days will pass - and the fragrant, tasty lightly salted cucumbers are ready!
Poland also has its own recipe for making lightly salted cucumbers. For one and a half kilograms of cucumbers, several cloves of garlic, cherry leaves, black currants, black peppercorns, clove buds and one bay leaf are required.
Fill the pan with cold water, add bay leaves, cloves, pepper and salt. Place the pan on the fire and wait for the water to boil. After 2 - 3 minutes, the brine needs to be strained. Check: there should be two liters of brine.
Pour brine over the cucumbers placed in the jar and leave at room temperature. If the brine was used hot, the cucumbers will be ready the next day. With cold brine, lightly salted cucumbers will acquire the desired taste and aroma in three days.
- When pickling cucumbers, do not use aluminum cookware, since its walls oxidize and release harmful substances.
- It is best to pick cucumbers in the morning, when they have not yet been touched Sun rays. These cucumbers will definitely have a crunch.
- If you buy at the market, try to choose cucumbers of the same size, with thin, pimply skin. The brine is well absorbed through the pimples, and the taste and aroma are better transmitted.
- For a real “crunch,” you need to add horseradish and oak leaves to the brine. Horseradish root will give a noticeable bitterness.
- Before you start the pickling process, soak the cucumbers in cold water for 5 - 6 hours. This will have a good effect on their taste.
- Strictly follow the spice limits specified in the recipes. And coarse salt will do.
- After finishing pickling, place the container with cucumbers in a dark place, otherwise the light will slow down the necessary processes.
- Many housewives prefer not to cut, but to tear the greens with their hands for pickling. It is believed that with this method the aroma of herbs will be more felt in the brine.
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 pour. 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 top up the brine bright flavors, some add apple, leaves of fruit bushes, lemon, aromatic and spices. 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 to do this fine salt. 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;
- 1 bunch of dill;
- approximately 1 dessert spoon 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 refrigerator, 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 lightly salted vegetable. 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.
Pour in salt, sand, coriander, peppercorns, chopped bunch of herbs, bay leaves, currant leaves and chopped garlic in a convenient way.
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;
- coarse sea salt - 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, which I share with you.
Salt, in turn, also requires correct selection. It must be large. Finely ground iodized salt may 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.
The cucumbers will lie in a 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 of this 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 light vegetables 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 the cucumbers and soak in ice water for several 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 and preserves useful 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 utensils must be made of stainless steel or enameled coating. 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 more rich taste for 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 brew 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 saucepan 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 nylon cover 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 a 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 in cold water 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 fresh cucumbers small size;
- 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 at the bottom of a 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 the topic of 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. It could be a shish kebab mashed potatoes, pasta and much more. Even in pure form it flies off the table faster than chips or seeds.
How to salt lightly salted cucumbers so that they are crispy?
- Choose medium-shaped cucumbers so that you don’t have to cut them and they fit comfortably in the container. There are usually no voids inside them, and they will turn out crispy.
- 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 must be soaked in a soda solution, then washed very thoroughly. warm water with 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!
They are one of the oldest Russian snacks. They complement and dilute any meat, fish, vegetable dish. Therefore, as soon as the first fruits of this vegetable ripen in the beds, housewives begin to salt them. The whole secret spicy taste And good aroma The essence of lightly salted cucumbers lies in properly prepared brine. Our article is dedicated to housewives who are inexperienced in this matter. In it you will learn how to prepare brine for lightly salted cucumbers different ways. A snack made exactly according to these recipes turns out to be appetizing, aromatic, and most importantly, crispy.
in cold brine
Vegetables are bright green in color and have a crispy crust if heat treatment is not used to prepare them. How to prepare brine for lightly salted cucumbers using the “cold” method? In a separate bowl, combine 5 large glasses of water and 2 large spoons (not heaped). If you want the appetizer to be spicier, add 1 small spoon of dry mustard. While the salt dissolves, prepare the vegetables and spices.
Put it in a jar hot peppers, cut into circles, a head of peeled garlic, a couple of sprigs of dill and parsley. Place cucumbers on top of all the spices. Cover the fruits with fresh Pour brine over the cucumbers, cover with a tight lid and leave to salt for 3 days in the basement or on the balcony.
Lightly salted cucumbers in hot brine
“Daily cucumbers” is the name given to vegetables that are salted “hotly”. A snack made using this technology is ready to eat 24 hours after preparation. So, how to make hot brine for lightly salted cucumbers? In an enamel saucepan with water (2 liters) you need to put spices: laurel, allspice, cloves. You should also add 4 large spoons here. rock salt. Boil the contents of the pan for a couple of minutes. Strain the brine and pour into pre-prepared jars with cucumbers. Then you need to close the containers with lids and leave them in a dark place for a day. To make the dish aromatic and tasty, the fruits in the jar need to be sprinkled with chopped garlic, horseradish root, and herbs.
Spicy pickle for lightly salted cucumbers
This recipe is for gourmets. The taste of the dish created based on it differs from the taste of classic lightly salted cucumbers. It is sweeter and tart. To prepare the brine you will need: the juice of half a lemon, 2 small spoons of sugar, half the same spoon of salt, 1 large spoon of Dijon mustard. From these ingredients you need to make a brine (no need to add water). Cut the cucumbers into circles. Fold into glass jar, pouring marinade. The container should be closed and shaken well. Leave the snack in the refrigerator for an hour or two. Shake the bowl of cucumbers from time to time. The dish can be tasted after two hours.
It’s not at all difficult to prepare crispy, tasty, aromatic lightly salted cucumbers. The main thing in this matter is to choose the brine recipe that you and your family members like. And this can only be found out through experiments. Try the cooking methods presented in the article, and for sure they will all “settle” in yours for a long time. notebook with recipes for your favorite dishes.
Lightly salted cucumbers - wonderful cold appetizer, which goes with any dish. The simplicity of preparing the marinade and its amazing taste have long won the hearts of residents not only of the CIS countries, but also of many others.
I think you will agree with me that such a crispy dish is excellent for both festive table(especially under strong drinks), and for everyday use as an addition to the main course for lunch or dinner.
There are too many existing marinades and recipes, and I am not able to describe them all, but I will try to tell you the main nuances and tips in this article. You need to understand that this is not a troublesome preservation. Salting a vegetable takes a minimum of time, and any container can be suitable, be it a pan, a jar or a regular bag.
Of course, for pickling it is better to choose small, hard cucumbers with pimples. But other types, for example, salad, are also suitable for this task. I would like to pay special attention to the amount of salt. It is indicated in recipes, but for all people different tastes, so follow your taste preferences. For example, I don’t like too salty dishes, but for some they may seem bland. In general, everything comes with experience; after trying to make pickling yourself once, you will understand what and how much you need. Let's get started already...
Classic recipe for crispy cucumbers in brine for a 3 liter jar
Many people wonder how to prepare lightly salted cucumbers according to classic recipe? But the answer here is simple. Traditionally, they are salted in a jar with hot brine, and to make them crispy, they must first be soaked in water for an hour. Then the cucumbers will remain hard and juicy!
This is how our grandmothers salted vegetables lightly, when there was no various recipes in a bag or in various containers.
We will need (for a 3-liter jar):
- cucumbers – 2.5 kg;
- salt – 4 tablespoons;
- dill inflorescences and stem – 1 pc.;
- garlic – 6 cloves;
- black peppercorns – 12 pcs.;
- currant leaf – 2-3 pcs.;
- cherry leaf – 3-4 pcs.;
- horseradish leaf - 1 pc.
Preparation:
If you like it spicier, you can add chopped hot pepper.
The output is excellent dish on the table. Just don’t be surprised if such a three-liter jar runs out at lightning speed, because cucumbers are so tasty that it’s impossible to stop eating them. Good recipe instant food is now in your piggy bank.
Quick recipe for lightly salted cucumbers in a bag with garlic and dill in 5 minutes
Many of my friends are interested in how to pickle instant cucumbers in a bag. Yes, this is the fastest and easiest way you can think of! You will spend no more than 5 minutes on preparation, then 1 hour in the refrigerator - and that’s it, crispy lightly salted cucumbers will delight you with their taste for a long time!
We will need:
Preparation:
In general, the recipe calls for a tablespoon of salt, but it turns out too salty for me. That's why I put 0.5 tbsp. You proceed from your taste preferences.
Imagine, in less than 2 hours in the refrigerator, you will prepare incredibly tasty lightly salted cucumbers! By the way, the package can be anything, the main thing is that it is sealed. But the one like the one in my photo is best. It is very convenient to use.
How to make lightly salted cucumbers in mineral water quickly and tasty?
Cucumbers lightly salted in sparkling mineral water turn out to be very, very elastic, all their juice remains inside. Juicy and crispy, you won’t even have anything to put away in the refrigerator after the first serving, how delicious they are!
We will need:
Preparation:
If you don’t have seasoning for pickling, it doesn’t matter, you can replace it by adding peppercorns, bay leaves, horseradish leaves, currants.
Cucumbers in cold brine are most often prepared from ordinary water from the filter or from the tap. For those who do not want to use such water, there is an alternative - mineral water. Once you try it, you probably won’t want to experiment with other recipes.
Video on how to salt cucumbers in a jar in cold water with sugar so that they are crispy
Many housewives prefer cold brine, the preparation of which also has its own secrets. For example, this recipe contains sugar, which makes our cucumbers richer in taste and crispier. I suggest watching the video, and then you definitely won’t have any questions about the cooking process.
For a 2 liter jar we will need:
- cucumbers – 1.5 kg;
- salt – 2 tablespoons;
- sugar – 1 tbsp;
- dill – 20 g;
- garlic – 10 g;
- hot pepper to taste.
Preparation:
Lightly salted cucumbers in a pan with hot brine according to the classic recipe
For some, salting in a pan is more convenient than in a jar. Currant and horseradish leaves make the surface of cucumbers shiny and beautiful. And the taste, of course, is unsurpassed, aromatic and very fresh.
We will need:
Preparation:
As you can see, everything is very simple: put all the ingredients in a pan and pour in the marinade. That's it, nothing more is required from you, and the snack will be ready the next day. Well, isn't it a fairy tale?
How to prepare instant cucumbers with garlic and herbs in cold brine at home without horseradish?
Quick cooking is a very reasonable name for lightly salted cucumbers. According to this recipe, they will be ready within a day, which is quite fast. And the process itself is very fast; it takes very little time to prepare the products.
We will need:
Preparation:
As you can see, lightly salted cucumbers are perfect option for beginner cooks. There is nothing complicated in preparing them, and you will spend very little time. But the result is amazing!
Once our delicacies are ready, store them in the refrigerator. It is advisable to eat within a week. But I think you won’t need this information, since such an appetizer flies off the table first!
Bon appetit!
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