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. The hot method 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 to speed up the process of 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 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 of clean water at room temperature into a container, 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.
At first glance, it may seem that there is nothing easier to pickle cucumbers. This is partly true if you know some rules and secrets. Without knowing them, the snack may not live up to expectations and may be bitter, lethargic, sour and tasteless.
So that you do not find yourself in an awkward situation in front of family members who have been patiently waiting for several hours, or even days, to enjoy the cucumbers, I will tell you the secrets of ideal pickles.
First, soaking. If the crop has just been harvested from the garden, then you can do without it. If the cucumbers have been lying around for more than 2 days or were bought in a store, then it is better to soak them for 20 minutes in ice water before pickling. This will harden them before cooking so they will be firm and juicy.
Secondly, the variety of cucumbers. Choose better “pickling” varieties. As a rule, they do not fall apart and keep their shape for a long time after salting. Their size should be medium and the color bright green. The main guarantee of ideal cucumbers is an elastic fruit with thin skin.
Thirdly, salt. Basically, there are about 1-3 tablespoons per 1 liter of water, depending on your preference. It is better to choose coarse salt, otherwise the fruit pulp may soften.
Fourthly, spices. Don't overdo it with garlic—too much can adversely affect the crunch of the vegetables. But horseradish, on the contrary, gives it a unique crunch. An excellent choice would be to add fresh dill, its umbrellas, basil and cilantro to the marinade. Leaves of apple, currant and cherry will also complement the bouquet of aromas.
Fifthly, correct layout. It should be laid out in three layers. The first is herbs and spices. The second one is cucumbers. The third is herbs and spices. You don't want to compact the vegetables too hard, otherwise the fruit may be damaged, which will negatively affect the crunch and texture.
Another small but very valuable piece of advice. To prevent mold from appearing on the surface of the brine, sprinkle a small amount of mustard powder on top.
Today we will look at quick and tasty ways to lightly pickle cucumbers. Each of them is good in its own way. So that my loved ones don’t get tired of just cucumbers, I prepare each of these recipes in turn.
I love marinating in a bag because such a snack turns out very crispy, aromatic and holds its shape perfectly. Ready time is only a few hours, and storing in a bag saves space in the kitchen.
When using the dry pickling method, I use a minimum amount of ingredients so as not to overdo the bouquet. After all, each of them directly nourishes vegetables without dissolving in water.
Ingredients:
- 1 kilogram of cucumbers;
- 1 tablespoon coarse salt;
- half a tablespoon of granulated sugar;
- fresh dill (you can use both greens and the cap);
- 3 large cloves of garlic;
- 2 cellophane bags.
For this method of pickling, medium-sized fruits are suitable - no more than 1 centimeter. If you only have large specimens in stock, then it is better to cut them into several pieces.
Cut off the ends of the cucumbers and pierce them with a fork in several places so that they are quickly saturated with the marinade. If you cut them into pieces, then there is no need to make punctures. Place the cucumbers in a packaging bag.
Grind the greens thoroughly. Cut the garlic into rings or in half. Add them to the bag with cucumbers. Add salt, sugar and tie the bag, releasing the air.
Place another bag on top to avoid leakage of the secreted juice. Shake thoroughly so that the ingredients are evenly distributed throughout each cucumber. After 3-4 hours the appetizer is ready.
Bon appetit!
How to make instant cucumbers in a jar
Even on the hottest day, you want to pamper yourself with aromatic, crispy, lightly salted cucumbers. Preparing them in a jar is easy and takes no more than 15 minutes. And in just a couple of days you will be able to taste the treasured snack. The ingredients required for them are present in every kitchen in the summer.
These cucumbers remind me of the taste of childhood. My grandmother, my mother, and now I also cooked them. Cucumbers are saturated with flavor as a result of fermentation of the brine, which is why they contain a piquant sourness.
Required ingredients:
- 5-6 medium cucumbers;
- 5 peppercorns;
- 3 cloves of garlic;
- 1 laurel;
- 1 bunch or 1 umbrella of dill (you can use both);
- coarse iodized salt - 2 tablespoons;
- 1 liter of water.
Rinse the cucumbers, remove the stems and dry on a towel. If they are lethargic, then they must first be filled with ice water and kept in such a bath for about half an hour.
If the vegetables are large enough, it will not be easy to salt them in this form. Therefore, they need to be cut into pieces - into half or a quarter.
Rinse the greens. You can grind it, or you can use it whole. It needs to be placed on the bottom of a clean glass jar. Garlic cut into slices will also go here.
Place cucumbers on top of this pillow in a dense layer.
Do not press the vegetables too hard, otherwise they may crack and fall apart when ready.
Boil water with salt and seasonings for 5 minutes after boiling. As soon as the brine boils, pour it into the jar with cucumbers.
To prevent the glass from cracking, place a knife with a wide, cold blade under the bottom of the jar.
Cover the jars with a lid. There is no need to roll them up, so a regular nylon lid or even gauze folded several times will do. Lightly salted cucumbers need access to oxygen, unlike winter preparations.
Place in a cool, shady place for a couple of days. During this time, you will notice that the vegetables have changed in color and become yellow-brown. This means that they have been salted enough and you can start tasting. Bon appetit!
Lightly salted cucumbers cooked in a saucepan
Pickling cucumbers in a saucepan is no different from the recipe in a jar. Although, some believe that the container to some extent determines the quality and taste of the snack. What will be your opinion? Try both recipes and draw your own conclusions. We will be very interested to hear your solution.
The main rule for lightly salting in a saucepan is that it must be enameled and not have any chips, cracks or defects. Metal quickly oxidizes the contents, so parts not protected by enamel can cause rapid deterioration of the salting.
Now I will introduce you to another interesting method of pickling - cold brine. I liked it because cucumbers retain their juiciness, crunch, color and healthy elements as much as possible. Try it too!
Ingredients:
- 8-10 pieces of medium cucumbers;
- 1 liter of water;
- 3 cloves of garlic;
- 4 cherry leaves;
- 5 white currant leaves;
- 2 bell peppers of different colors;
- 2 dill caps;
- 4 tablespoons coarse iodized salt
Rinse and wipe vegetables thoroughly. If they have not just been picked from the bush, then they need to be soaked for several hours (or better yet, overnight) in cold water.
Peel the garlic and cut into slices.
Divide all the stored spices and garlic into two parts. The first one will go to the bottom of the saucepan. Place bell pepper on top. You can cut it into pieces, or you can pickle it whole.
Place the cucumbers on top and cover again with the second part of the spices.
Stir salt in cold water until the grains dissolve as much as possible. Pour this solution into the saucepan.
If you expect to get faster results, place the container in a warm place for 2 days. If there is no urgency, then let the cucumbers finish salting for about 3 days in a cool place.
You can use the same method in jars and wooden rollers.
Video on how to grind cucumbers in brine
Quick recipe for cooking in mineral water
This recipe is something between the classic light-salting method and an extra quick version. Soda adds even more flavor and crunch to the cucumbers.
The recipe is simple and the ingredient list is minimal. Once you pickle cucumbers this way, you will never change this recipe. My main secret for this method is highly carbonated water.
Ingredients:
- 1 kg of strong and elastic cucumbers;
- 1 liter of highly carbonated mineral water;
- 2 small bunches of dill;
- 8 cloves of garlic;
- 2 tbsp coarse salt;
- bay leaf to taste.
Peel the garlic and cut into slices. In turn, crush them a little with a knife so that this ingredient is most clearly expressed in the brine.
Prepare the dishes for marinating. This could be a jar, an enamel-lined saucepan, a jug, or even a plastic food container.
Place half of the resulting garlic and 1 bunch of coarsely chopped herbs on the bottom of the dish. The second portion of dill, as well as the rest of the garlic, will lie on top of the cucumbers. You can also put a bay leaf here.
Wash the cucumbers, remove the butts and place them in a thick layer, without pressing them too hard, into a jar.
If the cucumbers are limp, then you can restore their elasticity and thereby get a tasty snack by soaking them in cold water for several hours.
Place the remaining herbs and garlic on top.
Dilute salt in mineral water until the grains dissolve as much as possible. Pour this brine into the dishes with the future appetizer.
Leave the dishes with cucumbers on the table for a day. Then place it in the refrigerator for another 12 hours.
Cucumbers are perfect for any side dish - buckwheat, mashed potatoes, pasta - for meat and fish. Even just like that, it’s very tasty to crunch on them.
Summer, autumn, winter and spring - at any time of the year you want to try crispy pickled cucumber. It not only satisfies hunger perfectly, but also whets the appetite with just its smell.
Grandmother's proven recipes are passed down from generation to generation. In addition, our hostesses come up with something new and original over and over again. We looked at several ways to pickle cucumbers, which are the ones I use most often.
What methods do you use most often? What secrets and life hacks do you know? It is very interesting to hear your opinion and share yours.
Read, share, comment and create!
See you soon!
Lightly salted cucumbers are a great addition to any dish. They will decorate the holiday table and delight the eye. Great for strong drinks.
And most importantly, the recipe for making them is very simple. We will try to answer the question of how to make lightly salted cucumbers in as much detail as possible.
Quick cooking
Lightly salted cucumbers are a product that appears on the table during the period when the main cucumber harvest is being harvested (late summer, early autumn). Salted, pickled, and canned cucumbers are more suitable for winter. Lightly salted cucumbers are a summer product that is an excellent addition to potatoes and other dishes. They can be prepared quickly, but they are eaten just as quickly. This product is usually prepared in small quantities so that it can be eaten in one or two times. After the next portion is finished, they begin to prepare the next one, fortunately this is done very simply. Even a person who is far from cooking will cope with this cooking task without any problems, since the recipe is very simple.
Before we describe the entire cooking process and tell you how to properly make lightly salted cucumbers, we will outline some recommendations and reveal secrets. The suggested tips will help housewives and become their secret to successful cucumbers.
Revealing secrets
One of the secrets is that lightly salted cucumbers can be prepared in three different ways:
- when preparing, use hot or cold brine;
- vegetables are cooked in their own juice;
- Lightly salted cucumbers are prepared using the dry method (without brine).
To make the pickling process really fast, use small, bright green vegetables with “pimples.” A smooth cucumber will not work - it is a salad variety. But the “pimples” indicate that the vegetables are suitable for pickling. Firm ones with thin skin are best.
And one more thing - you need to choose cucumbers of the same size. This fact contributes to the distribution of salt evenly and the salting is excellent.
What does crunch depend on?
Many people ask the question, how to make lightly salted cucumbers crispy? Everything is very simple. Before starting the pickling process, it is better to leave the vegetables in cold water for 2-3 hours, then they will crisp up and become dense. This is the answer to the question of how to make lightly salted cucumbers crispy.
The ends of the cucumbers must be cut off first. This will speed up the pickling process and allow you to get rid of nitrates, since the tip of the vegetable is the place where nitrates accumulate the most.
Uniform salting is facilitated by the vertical arrangement of cucumbers in the vessel.
You should not pack them too tightly, as they will lose everyone’s favorite property - crunchiness.
The vessel with cucumbers is not clogged, but covered with a napkin on top, which allows the process to proceed smoothly. Fermentation requires air.
Oak, tarragon, anise umbrellas will give the product special properties and taste. But we should not forget about the traditional dill, horseradish, parsley, black currants and cherry leaves.
The use of cloves, bay leaves, and hot peppers is a “classic”; no pickling can be done without these ingredients.
Coarse salt works best.
Lightly salted cucumbers can become “highly salted” if they are not kept refrigerated.
These seemingly insignificant nuances will help in deciding how to properly make lightly salted cucumbers.
Well, the secrets are revealed, now we can move on to the main thing. How to make lightly salted cucumbers? The recipe is presented below.
Required Products
First you need to decide what products you will need. So, the most important product is cucumbers, no pickling is complete without herbs and dill, you also need garlic, horseradish, you will need fresh currant leaves, you definitely need to prepare allspice and black pepper and, of course, salt.
Cucumbers in brine
Let's begin to reveal the secret of how to make lightly salted cucumbers quickly.
The traditional and fastest recipe for pickling a product is as follows: you need to fill the cucumbers placed in a vessel (jar, pan) with previously prepared brine. That's all. Cold brine will allow you to enjoy lightly salted vegetables after 2-3 days, hot brine makes it possible to do this after 8-10 hours.
You don’t have to prepare the brine solution in advance, but proceed as follows: pour salt (2-3 tbsp), sugar to taste into jars with vegetables and fill with cold or hot water. Then close the jar with a lid and shake until the salt and sugar dissolve. Remove the lid, cover with gauze or a napkin and leave it like that until the salting process is completed. You can add apple slices to all the spices and herbs placed in the jar. This will give the cucumbers a special taste and sourness. Here it is, the first answer to the question of how to make lightly salted cucumbers.
Bag as a vessel for pickling
Answering the question of how to make lightly salted cucumbers quickly, here is another recipe. It is perfect if there are no basic conditions for cooking, for example, at the dacha or at a picnic. The process of boiling water becomes unnecessary. For this recipe, use a plastic bag. Washed vegetables should be dried and placed in a bag. Each cucumber must first be pierced to make the pickling process faster and better. Salt and spices are added.
Cucumbers in their own juice
Here is another way that will help you understand the question of how to make lightly salted cucumbers at home. This recipe uses the juice from the vegetables themselves. Any cucumbers are suitable for this, both the ugliest and the largest. They are grated or crushed using a blender or juicer.
Separately, you need to prepare vegetables for pickling, and separately for juice. You will also need garlic, horseradish, chili pepper, dill umbrellas, and salt. For one three-liter jar we observe the following proportions:
- cucumbers for pickling - approximately 10 pcs.;
- cucumbers for juice - 3 pcs.;
- garlic - 3 cloves;
- horseradish - 3 leaves;
- chili pepper - 1 pc.;
- dill with an umbrella - 3 pcs.;
- salt - 3 tbsp. spoons.
Vegetables intended for juice are chopped. You should get about 1.5 liters of thick puree. Place horseradish leaves, 1 clove of garlic (it needs to be cut into two parts), 1 dill umbrella on the bottom. Sprinkle everything on top with salt (1 tbsp). Then add cucumber puree to a third of the volume in the jar and place the vegetables vertically, but not all of them. Add horseradish, garlic, dill and pepper again. Sprinkle with salt, pour in cucumber puree and add vegetables. The last spoonful of salt is added at the end. Close the jar tightly with a lid. Leave for 2 days. Within two days, the cucumbers are pickled, and then they can be consumed.
The process can be simplified by dissolving salt in cucumber juice. Celery will add a special taste to cucumbers, so it can also be used when pickling.
Cucumbers with apples
How to make delicious lightly salted cucumbers? Here is another recipe that answers this question. Cucumbers with apples are also prepared very quickly and simply, but at the same time you get an excellent taste. For preparation you will need:
All vegetables and herbs need to be washed. The ends of the cucumbers must be cut off, this will get rid of nitrates and allow the product to be better salted. The apples are divided into 4 parts, the core remains. The garlic is peeled and divided into cloves. Vegetables along with apples are placed in a vessel (jar, pan) and garlic, herbs, and black pepper are placed between them. Salt is added to boiled water and stirred until dissolved. For 1 liter of water - 2 tbsp. spoons of salt. The resulting brine is poured over the cucumbers. Leave for 10-12 hours. During this time, the cucumbers should be salted. Here is another answer to the question of how to make lightly salted cucumbers.
Cucumbers and lime juice
Grind sugar, salt and pepper. The lime is washed, wiped and the zest is removed using a fine grater. It is mixed with pepper and salt. The lime, the zest of which has been used, is squeezed out. Mint and dill are chopped. The cucumbers are peeled from the ends and cut. Large cucumbers are divided into 4 parts, small ones into 2. Then they are placed in a deep bowl.
Pour crushed pepper with salt, sugar and lime zest into a bowl, pour juice over everything, then mix. The remaining salt and herbs are poured onto the cucumbers and mixed again. This recipe will allow you to decorate the table with the finished product, even if you have very little time.
Vegetables are salted for 30 minutes. Before serving, the product is washed to remove salt and herbs.
For preparation you will need:
- cucumbers - 1.5 kg;
- dill with umbrella - 1 bunch;
- black pepper - 6-7 peas;
- allspice - 4-5 peas;
- mint - 4-5 sprigs;
- lime - 4 pcs.;
- sugar - 1 teaspoon;
- salt - 3.5 tbsp. spoons.
This was the last and most extravagant recipe, which once again answered the question of how to make lightly salted cucumbers.
Greetings dear readers and guests of the blog. Very soon we will be harvesting the first harvest of cucumbers and will begin preparing delicious salads and other various snacks from them. But the most favorite option will be, of course. After all, in any case, each of you already misses such a treat, especially your own cooking).
Therefore, now we need to prepare in advance and arm ourselves with ways to prepare crispy malosol. This is exactly what I want to help you with today. We will learn how to quickly and tasty salt our vegetables using different methods and recipes.
But before proceeding directly to the cooking technology, I want to immediately give you useful information about what vegetables you need to take so that the appetizer really turns out with a bang.
So, cucumbers should preferably be freshly picked, medium in size and with pimples. It would be great if they were still the same size so that the salting process would occur evenly.
And also do not forget about such a procedure as soaking. Just before salting, soak the vegetables in water for a couple of hours. This will make them springy, firm and crispy.
Store-bought cucumbers will require more soaking time than homemade ones.
Well, now we can begin to describe the salting process itself. The first option involves a method using hot brine. The good thing about it is that the vegetables cook really quickly, but don’t forget that boiling water will cause them to lose their rich color. Therefore, if you are not in a hurry, it is better to fill everything with warm or even cold brine.
Ingredients:
- Cucumbers - 1 kg;
- Garlic - 4 cloves;
- Seasonings - optional;
- Salt - 1 tbsp. heaped spoon;
- Water - 1.5 liters.
Cooking method:
1. Rinse the cucumbers well. If they were collected a long time ago, then first soak them for a couple of hours in cold water.
2. If the crop has just been harvested, then after washing the vegetables, cut off the tails on both sides and place them in a container for pickling.
It is best to use an enameled container for quick salting.
3. Peel the garlic; if desired, you can chop it in any shape.
4. Send the prepared garlic to the cucumbers and add all the seasonings.
5. Then add salt.
6. Fill the workpiece with hot water and stir. Cover with a lid and leave in a warm place for 6 hours. If you want it saltier, put the container in the refrigerator and leave for another 4-6 hours.
A quick method of pickling in a bag with garlic and dill
Moving on, my favorite method is next. I think I already talked about this in some article). And from your comments I realized that you love this recipe too. How can you not love him? Not only do we not dirty the dishes, we also add the most popular pickling bouquet - garlic and dill. Well, again, everything is salted instantly, especially if you cut the cucumbers into slices or mugs.
Ingredients:
- Cucumbers - 1 kg;
- Dill - 1 bunch;
- Garlic - 15 cloves;
- Salt - 1 tbsp. spoon.
Cooking method:
1. Wash your greens and vegetables. Peel the garlic.
2. Depending on the size of the cucumbers, we do the following: if they are small, then cut off only the tails, if they are large, then cut them into several parts. Then place them in a strong plastic bag and add the garlic.
It is better to cut the garlic into slices or put it through a garlic press.
3. Place dill sprigs on top.
4. And cover everything with salt.
5. Tie the bag well and shake the contents to mix everything.
6. Leave the workpiece for 4 hours at room temperature, shaking the contents periodically.
7. After the time has passed, serve the dish to the table.
Cooking crispy cucumbers in a jar with brine
Of course, we don’t forget about classic recipes. Our summer is long, so we have time to try out all the techniques. Therefore, the next option is pickling in a jar.
Ingredients:
- Cucumbers - 2 kg;
- Garlic - 10 pcs.;
- Dill - 2 bunches;
- Cloves - 1 pc.;
- Allspice peas - 2 pcs.;
- Black peppercorns - 10 pcs.;
- Salt - 2 tbsp. spoons;
- Bay leaf - 1 piece.
Cooking method:
1. Wash the cucumbers thoroughly and cut into several pieces. Take a clean jar and scald it with boiling water.
2. Place chopped vegetables in a jar, add all the spices and garlic. Cut the dill into large pieces and place on top.
3. Dilute salt in a glass of boiling water and fill the jar with this brine.
Remember that you need to use regular rock salt, not sea salt or iodized salt.
4. Then add the remaining hot water to the jar almost to the top. Swirl the jar to mix all the ingredients together. Cover with a lid and leave overnight at room temperature.
5. In the morning, put the preparation in the refrigerator, cool it and start eating.
How to salt cucumbers in a saucepan quickly and tasty
Another cool cooking method is salting in a regular pan. In principle, we do all the same steps, but add our favorite spices and herbs.
The most suitable herbs for pickling cucumbers are: dill, currant leaves, horseradish leaves, bay leaves, peppercorns.
Ingredients:
- Peppercorns - 1 tbsp. spoon;
- Garlic - 5 cloves;
- Hot red pepper - 1-2 pcs.;
- Salt - 2-3 tbsp. spoons;
- Sugar - 1 tbsp. spoon;
- Dill, parsley - a bunch;
- Currant and cherry leaves - 5-6 pcs.;
- Cucumbers - 2-3 kg.
Cooking method:
1. Wash the parsley and trim off the long stems.
2. Peel the garlic and cut the pepper into thin rings. Wash currant and cherry leaves.
3. Cucumbers need to be washed and the ends trimmed.
4. Wash and dry the dill.
5. Place spices on the bottom of a clean pan.
6. Now add the greens.
7. And only then place the cucumbers.
8. Pour 2 liters of water into another pan, add sugar and salt, bring to a boil. Pour the hot brine into the pan and close the lid. Leave it overnight, and in the morning put it in the refrigerator for 4 hours. Then you can eat the snack.
Additionally, you can install pressure on top, so the salting process will go much faster.
Recipe for lightly salted cucumbers with mustard
If you are a fan of something new and spicy, then I suggest adding mustard to the usual spices. I personally love this appetizer and often make it for the holiday table, as it can be easily swept up with a glass).
Ingredients:
- Cucumbers - 1 kg;
- Garlic - 3 cloves;
- Water - 2 liters;
- Salt - 2 tbsp. spoons;
- Greens - to taste;
- Mustard - 1 teaspoon.
Cooking method:
1. Wash all the greens and place 3/4 of the total amount on the bottom of the container. Peel and coarsely chop the garlic and add to the herbs.
2. Wash the vegetables, cut off the tails and place in a container.
3. Dilute the salt in water and bring to a boil, cool. Pour the resulting brine over our preparation.
4. Now place the remaining herbs on top and sprinkle the mustard. Mix the mustard and brine a little.
5. Close the container with a lid and put it in the refrigerator for 6 hours. After time, the cucumbers will be ready to eat.
Quick pickled cucumbers recipe in 5 minutes
Well, at the end of today’s topic, I would like to say once again that first, try all the recipes, and only then choose your favorite and experiment with adding spices and aromatic herbs, just don’t overdo it.
Also, do not forget that the average preparation time for malosol does not exceed 3 days. If you choose the hot method, they will be ready in a day, cold - in 2-3 days, and in a bag - from 4-8 hours.
But of course, there is always an express method for the fastest pickling. So if guests are already on the doorstep, then use the next option. The video explains everything well, and in fact there is nothing complicated in preparing lightly salted cucumbers!
And with such a tasty and quick recipe, I complete my selection. I say goodbye to you and see you again!
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