Good morning, comrades! I bought greenhouse cucumbers today and decided without thinking to make a cool snack out of them. Moreover, spending very little time. We will use instant recipes. I think everyone loves these, because they can be said in a hurry.
This method of pickling green vegetables appeared not so long ago and has already gained great popularity among the Russian people. After all, as my husband says, these gifts of nature, when salted, go well with vodka. And if they are also fragrant with garlic and dill, then in general - just chic.
Plus, if you decorate it very beautifully and serve it with, or with any meat dish, for example fried until golden brown, then this will be an alternative to any winter pickles.
Therefore, I strongly recommend that those who have never cooked using this method take note, and then unsubscribe here, at the bottom of this note, and leave your review. It will definitely be positive. It cannot be otherwise.
Do you want to quickly, almost instantly, pickle cucumbers and enjoy the wonderful taste and smells of summer. There are recipes that involve either methods without brine, that is, they are simply seasoned with salt and spices. Or ones that have a special fill. Which is made on the basis of vinegar essence.
But, such options are mainly made in winter, but in order to immediately please the soul, so to speak, take ordinary water and a cup of magic. Read further this instruction and you will understand everything yourself.
We will need:
- cucumbers - 2 kg
- salt - 2 tbsp
- dill - a couple of sprigs
- garlic - 5 cloves
- water - 1 tbsp.
Stages:
1. Wash young and pot-bellied green vegetables well and remove the “butts” from them. In principle, you don’t have to do this, but chefs recommend not to bypass this point.
2. Then move on to the greens. Also rinse it and then chop it with a sharp kitchen knife.
3. Take a thick plastic bag; freezer bags are usually good for this purpose. And place cucumbers and chopped dill in it. Using your hands, stir the mixture. Then add salt.
The garlic must be peeled and cut into slices to release the aroma.
4. Shake the bag slightly, tie it, but not tightly. But then open it slightly and pour in regular drinking water. That's all the miracles. Place this mixture in a cup and put it in the refrigerator to marinate for a couple of hours, tie the bag very tightly.
Sometimes you can take it out and shake it a little to speed up the process.
This excellent snack will appeal not only to you, but also to those who love new items and all kinds of pickles. Eat for your health! Bon appetit!
Lightly salted cucumbers in 2 hours without brine
Show me who would refuse such a lovely delicacy? I think there are few such people. After all, such green fruits are beautiful in themselves, and if there is also a second dish on the table, for example To, I think no one will deny themselves the pleasure of trying and snacking on their own cucumbers.
My kids generally like to eat them just like that, for example with a crust of rye bread. It’s true that you really want to drink later, but there’s always water in the house, so that’s the problem. Therefore, I invite you to familiarize yourself with this creation.
We will need:
- cucumbers - 1 kg
- garlic - 1 head
- salt - 1 tbsp
- dill and you can take parsley - a bunch
Stages:
1. Prepare the necessary equipment for work). Yes, there will be so much of it that you can get confused. Kidding. Rinse the most important beauties in water, so that no particles of dirt remain. If there are any signs of spoilage, trim them.
2. Afterwards, wipe them with paper napkins and pierce each piece with a fork. You can take a toothpick and apply injections in different places. This is necessary for quick cooking so that the cucumbers become lightly salted.
Or you can make cuts with a knife.
3. Garlic, or rather its cloves will go into action, peel off the husks. Take one or two heads, depending on their size.
Important! The cloves should be without blemishes and smell fragrant; the color should be white, not slightly yellow.
Chop into small pieces with a chef's knife, or you can put it through a press. It doesn’t really matter how this will be done. Therefore, use the method that is convenient for you.
4. Now proceed directly to the most important work. Take one or two bags. Because if the bag is too thin, it is better to put one in one, put everything you need according to the list. Tie it tightly and shake it in your hands from side to side.
This is necessary so that the salt is dispersed throughout all the vegetables, and the herbs and garlic accordingly.
5. In this form, send the cup with the treat to a cool place, which is usually a refrigerator or cellar.
6. Cooking time - 2-3 hours. And then enjoy an incredibly awesome and juicy snack that will always help out. Especially when it's summer or spring.
Recipe for quick cooking with boiling water (hot pouring) in a jar
A recipe for every day, as the owner of this video assures. Well, all that remains is to check and repeat. It is recommended to take the largest jar, usually a three-liter container, and pick more herbs and herbs from the garden. You can even use horseradish and currant leaves. And one more secret ingredient.
This method does not require preservation, which is why it is good, but the next one will not be so simple).
We will need:
- 3 liter jar
- cucumbers
- dill umbrellas
- currant leaves
- a couple of horseradish leaves
- mustard - 0.5 tsp
- garlic head - 1 pc.
- salt - 4 tsp
Classic recipe without pepper and horseradish
In order not to repeat myself and make this dish even more unique, I found an option with sugar and salt. Plus, vinegar essence will be added. And let this wonderful creation become a helper or a favorite when fresh potatoes and other vegetables are used in the garden.
The most important thing is that this recipe is not at all complicated and even greenhouse cucumbers, which are already sold in our market or in a store, can be perfectly pickled. I mean, any time of the year you can resort to such a treat.
We will need:
- cucumber – 500 g
- dill - optional
- fresh garlic - a couple of cloves
- table salt - 0.5 tbsp
- granulated sugar - 0.5 tsp.
- vinegar 70% - 1 tsp
Stages:
1. Of course, first wash them under the tap, and then cut off the “butts” on each side.
2. Then place in a large plastic bag and sprinkle with salt and sugar, chopped dill. Chop the garlic into cubes and place here. After that, pour in the vinegar, tie the ends of the bag and give it a shake.
Marinate in the refrigerator for about 12-24 hours. Such masterpieces will delight everyone with their unique taste.
By the way, you can use cherry and currant leaves, which will give a delicate shade and a magnificent aroma of fruit trees.
How to pickle cucumbers quickly and tasty in slices in a bag
Another accelerated version from a famous chef and master of his craft. Of course, the smaller you cut the green gifts of nature, the faster they can be presented for lunch. You can even chop it into slices.
We will need:
- cucumber - 8-10 pcs. (2 kg)
- vegetable oil - 4 tbsp
- garlic - 8 cloves
- table salt - 4 tsp
- vinegar 9% - 6 tsp
- seasonings and spices for vegetables - 0.5 tbsp
- dill - bunch
Stages:
1. Wash the cucumbers in water, cut into pieces, you can cut them into longitudinal bars, or cut each piece into several pieces.
2. Then mix them in a large bag with seasonings, as well as chopped chopped dill and garlic. Pour in the vinegar essence and tie the ends. And turn the bag down, then in the opposite direction, so that all the components are thoroughly and evenly distributed and mixed.
Wow, you're great! You can also flavor it with paprika, coriander, and also marinate with bell pepper and cabbage leaves.
Place in the refrigerator on the bottom shelf and leave for 1.5 hours.
Cooking a snack in a saucepan
Wow, did you know that cucumbers can be crispy and lightly salted at the same time? Yes, and in less than a day, and in some cases incredibly tastier than in cellophane, they are obtained in an ordinary three-liter or five-liter pan.
Here, many novice housewives have one problem, these are the required proportions of salt, so remember.
Important! Use only coarse salt for pickling, use 1 tbsp per 0.5 liter of water
We will need:
- cucumber - 7 pcs.
- horseradish - 2 leaves
- currants, cherries, bird cherry - several leaves each
- garlic - 8 cloves
- dill with umbrellas
- pepper - 10-12 peas
- table salt - 4 tsp
- bay leaf - 3 pcs.
Stages:
1. Take a saucepan with high sides and throw everything you saw above on the list into it. But don’t add about one liter of salt and water yet.
2. It is advisable to place dill and currant, cherry and bird cherry leaves on the bottom. Next are the green beauties. The garlic must be cut into small pieces.
But for those who prefer something special, for example gourmets, they can add hot red chili, one peppercorn.
3. Combine some water with table salt and stir until the grains dissolve. And only after that, fill the pan with the ingredients with this brine.
The water should be ice-cold so that they turn out crispy and no voids form inside.
4. Let it stand under the lid in a warm place, that is, at home for about one day. If you like it saltier, you can keep it for about 1 day. Don't do too much, otherwise you won't eat it all at once, and the rest will acquire a sour taste every day.
A simple and interesting method using mineral water
Yes, you heard right, run to the store and buy sparkling water. We will use it to perform magic, because the bubbles will give a cool taste and speed up the cooking process. Moreover, it is also useful. Two in one, we cook deliciously and without harm to health. Class!
We will need:
- cucumbers - 1000 g
- sparkling mineral water – 1 l
- salt - 2 tbsp
- garlic - 3-4 cloves
- dill - bunch
Stages:
1. Wash all the necessary ingredients. Place the cucumbers and finely chopped dill along with the garlic cloves in a container.
2. Dissolve salt in mineral water. Take it only cold, and then fill it with marinade so that everything drowns.
3. Keep in a cool place with the lid closed or covered with cling film for about 12 hours or one day. It turned out quite nice and beautiful.
Lightly salted cucumbers - recipe with garlic and dill
This option is one of my family’s favorites and proven ones. Because dill umbrellas are used, and they, in turn, give this dish an unsurpassed shade of taste. Try adding them sometime.
It is also important to use allspice corns. And lightly season with seasonings for Korean carrots or do without them.
We will need:
- cucumbers - from 1-1.5 kg
- dill umbrellas - 3-4 pcs.
- garlic - 5 cloves
- salt - 1 tbsp
- peppercorns - 6 pcs.
Stages:
1. Check if everything you need is available on your table. And then proceed according to this scheme.
2. Grind the cucumbers into plastic pieces. Add salt, peas and of course umbrellas to them. Put it all in a bag, then tie it and juggle.
Don't forget to chop the garlic cloves and add them here. After 2.5 hours, remove them from the refrigerator and taste them.
Crispy lightly salted cucumbers in less than a day, but tastier than in a bag
You won’t believe it, but there are also so-called emerald delicacies with vodka. I don’t know who the genius of this art is, but once I dared to try it, it turned out pretty good. You can do it for variety.
It is thanks to vodka that they do not lose their natural color. They do not turn yellow at all, especially if done in winter. They will stand in jars and will not change their color even after a year.
We will need:
for a three-liter jar:
- salt - 70 g
- cucumbers - 2-2.5 kg
- vodka - 2 tbsp
- drinking water - 1.5 l
- dill umbrellas - 2-3 pcs.
- red and black currant leaves - 4-5 pcs.
- horseradish root - 25 g
- cherry leaves - 4 pcs.
Stages:
1. Cucumbers must be kept in cold water for 20 minutes. Then place them in a jar. But thoroughly pour boiling water over the green leaves and horseradish root to kill germs.
2. Prepare the brine, combine salt with water and vodka. Fill the jar with it. Screw the lid on and wait 20 hours. Bon appetit!
Preparing for the winter in a three-liter jar
Well, in conclusion, I give you one more video to watch, I hope everyone will like it. In general, we will be talking about such winter pickles in the near future, so don’t miss the next episodes.
Thus, we looked at many interesting and very tasty recipes for lightly salted cucumbers, and now you know how to prepare them. I wish everything to be successful.
Be healthy! Join the group in contact and write your wishes. Thank you for your visit, I look forward to visiting again. Goodbye.
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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Cucumbers are ripening in greenhouses at our dachas, filling vegetable trays in markets and shelves in stores. Fresh, green and crispy, you immediately want to eat them just like that and prepare salads, and then we get down to preparing things for the winter. We salt and pickle the cucumbers to enjoy them in a few months. But I wanted to eat aromatic pickles right now. What to do? And you urgently need to find a proven and simple recipe for quick-cooking lightly salted cucumbers. Within hours or even minutes you will have delicious, crispy lightly salted cucumbers on your table.
Lightly salted cucumbers cook very quickly and this is not exactly a way to preserve them, since it does not guarantee reliable storage of the finished product. This is more of a way to prepare a quick snack that you plan to eat in the next day or two at most. I pickled a small amount of cucumbers - a saucepan, for example - and in the evening I ate it at dinner. Or I took it with me to a barbecue picnic.
By the way, this is a great way to prepare snacks on the road. If you have heard about pickling lightly salted cucumbers in a bag, then imagine that you prepared them, packed the bag in a picnic basket and left. Upon arrival in nature, after a couple of hours you can already eat. This is what I mean by speed and convenience.
If you go out into nature by car, this is generally an ideal option. Even if you take a saucepan or jar with you, it will also be shaken on the road so that it is salted more evenly.
But enough lyricism, let me tell you not just one recipe for quick-cooking lightly salted cucumbers, but even several.
Recipe for quick preparation of crispy lightly salted cucumbers with photo
This recipe for lightly salted cucumbers, it seems to me, can be called basic. This is what makes classic lightly salted cucumbers, very tasty and crispy. Fresh herbs and garlic will give the cucumbers the aroma and taste, and they will be no worse than the salted or pickled cucumbers that we prepare for the winter.
For pickling, you will need a large container that will immediately hold the entire volume of cucumbers and marinade. Since lightly salted cucumbers can only be stored in the refrigerator, keep in mind that this container will fit into it until you eat the cucumbers for lunch, dinner or at the holiday table.
You can take a large bowl, saucepan, even a plastic container with a lid.
- fresh cucumbers - 1kg,
- fresh dill - 1 bunch,
- garlic - 6 cloves,
- leaves of horseradish, currant, cherry, basil - 1-2 leaves as desired,
- salt - 1.5 tablespoons,
- bay leaf - 2 pcs,
- peppercorns - 0.5 teaspoon,
- coriander seeds - 0.5 teaspoon,
Preparation:
1. Prepare all recipe ingredients. Wash the cucumbers thoroughly and trim the ends. If the cucumbers are freshly picked and still hard and elastic, then you can pickle them right away. If they have been lying around for a while, were bought in a store and are a little wilted, then keep them in cold water for a couple of hours.
2. Prepare the marinade. Pour 1.5 liters of water into a saucepan, add salt, pepper, coriander and bay leaf. Place water on the stove and bring to a boil. There is no need to cook for a long time; remove as soon as it boils.
This will be a hot marinade for lightly salted cucumbers.
3. Chop or coarsely tear all the greens by hand. Currant or cherry leaves also need to be torn at least in half, this will help them give more of their juice and taste to the cucumbers. Then layer the greens and cucumbers. There should be a cushion of greens and garlic at the bottom, then a layer of cucumbers, garlic, and more greens on top. Cut the garlic into large pieces, you can cut it in half lengthwise or simply crush each clove with a knife.
4. Cool the marinade to approximately 80 degrees. This will preserve the green color of the cucumbers. If you pour boiling water over them, they will cook and turn brownish, like pickled cucumbers in jars.
Pour the marinade over the cucumbers until they are completely submerged in the liquid. To do this, it is convenient to use a saucer or plate, which is placed on top of the cucumbers directly into the pickling container. This plate will prevent cucumbers from floating, which is typical for them.
5. Cover the container with cucumbers with a lid or cling film and leave to cool at room temperature. Once they have cooled, put them in the refrigerator. Leave them in the refrigerator for 12 to 24 hours.
This recipe for lightly salted cucumbers is good because you can stop during the cooking process exactly at the moment when you consider the cucumbers salted enough for your taste. The longer they sit in brine, the more salty and spicy they become.
But try not to leave them for more than a day. Since there are no serious preservative ingredients, such cucumbers are not stored for a long time. And besides, the longer they lie, the less crunch remains in the cucumbers, they soften and are saturated with water.
It is best to prepare just enough lightly salted cucumbers to eat in one or two meals or a large family feast.
Recipe for quick-cooking lightly salted cucumbers in a bag with mustard
For some, this is an unusual recipe for lightly salted cucumbers, because everyone is used to pickling with just salt and spices, or at least with added sugar. But I have learned from my own experience that unusual recipes are often worth trying.
Lightly salted cucumbers with mustard turn out very tender and spicy, and not at all hot. Be sure to try cooking them once. A small bag for the table or as a holiday snack. Men, believe me, will appreciate this yummy.
To prepare these cucumbers you will need approximately 4 hours and a bag. You can use a ziplock bag that seals tightly, or you can use a durable food bag. To be safe, you can put the bag inside a bag so that the released brine does not leak.
This recipe for preparing lightly salted cucumbers is considered a dry method, because we will not make a liquid brine. We only use cucumbers and spices themselves. All the juice will come from the vegetables.
To prepare you will need:
- medium-sized cucumbers with pimples - 0.5 kg,
- dill - 0.5 bunch,
- garlic - 2 cloves,
- salt - 0.5 tablespoon,
- sugar - 1 teaspoon,
- dry mustard - 1 teaspoon (without tubercle).
Preparation:
1. Prepare spices. Wash the cucumbers and dill thoroughly.
2. Cut the ends off the cucumbers and place them in a bag. Please note that all cucumbers should be approximately the same size, otherwise they will be salted differently and will have a different taste.
3. Finely chop the garlic or grate it. Add to cucumbers.
4. Mix salt, sugar and mustard in a separate cup. Then pour this mixture into the bag with the cucumbers.
5. Place dill in the bag. This can be done whole, or you can tear it into large branches with your hands. We need dill for taste, so it doesn’t really matter how it’s cut. The size of its branches plays a role in consumption. If you like to eat with dill together, cut it smaller, the dill will stick to the cucumbers and will complement the appetizer, almost like a salad.
6. Zip or tie the bag and shake it well. It is necessary that the cucumbers are evenly covered with all the spices. Then leave the bag of cucumbers for 2 hours at room temperature. After this, put it in the refrigerator for another 2 hours. After 4 hours, the cucumbers will be ready.
If you wait a little longer, the cucumbers will be salted more.
This recipe for lightly salted cucumbers is perfect for a picnic. All you need to do is prepare the cucumbers, and they will be pickled on the way to the dacha or picnic area. Time the trip and pickle cucumbers so that by the time everyone sits down at the table, everything is ready.
Helpful advice! If you don't have a portable refrigerator for picnics, you can purchase a thermal pack. It retains the temperature of both hot and cold foods well. If you put airtight packaging (for example, a disposable bag) with ice along with the food, you will get a mini refrigerator. You can also prepare lightly salted cucumbers there.
Recipe for lightly salted cucumbers in 15 minutes slices
What to do if guests are already on the doorstep? What if you want lightly salted cucumbers right now in the middle of the night? I immediately remembered the happy days of pregnancy.
But all these situations will not be a problem if you know how to cook lightly salted cucumbers in 15 minutes. Sleight of hand and no fraud. The guests are already seated on the sofas, and maybe a bottle of something delicious is cooling. Let's run to the kitchen and get everything ready!
You will need:
- cucumbers - 300 grams,
- dill - 2-3 sprigs,
- garlic - 1 clove,
- salt - 1 teaspoon.
Preparation:
It’s hard to come up with a simpler recipe for lightly salted cucumbers.
1. Take cucumbers of any size, wash them and cut them into circles. Not too thick: from 2 to 5 mm.
2. Place them in a jar or plastic container with a lid. A small bag will also work.
3. Finely chop the dill and garlic (you can put it through a garlic press or grate it). Pour them into a jar with the cucumbers. Sprinkle with a teaspoon of salt. If you want, add a pinch of spicy spices, such as cumin, coriander and others that you like. These spices will add a richer flavor.
Then shake everything well.
Place the jar in the refrigerator for 15 minutes. After this time, you can take it out and try it. The cucumbers will turn out very juicy, green and crispy. They will already be chopped and even look like a salad. Just take it and eat it, and treat your guests.
You can even get a little creative here by adding other vegetables. Then you will definitely get a real salad. Don't be afraid to experiment.
Crispy lightly salted cucumbers - recipe for cooking in a 3-liter jar
Probably, many people can remember from childhood how their grandmother or mother would prepare a large three-liter jar of lightly salted cucumbers and put it in the refrigerator. How the whole family would get together for lunch or dinner and take out these crispy, still quite green, lightly salted cucumbers.
I still have this memory. This was a delicacy of our childhood; then there were not many different dishes and something prepared with one’s own hands was very much appreciated. This was especially noticeable for residents of large cities who did not have their own garden.
Of course, I can’t remember the exact recipe for lightly salted cucumbers, but I found and use a very similar recipe in my kitchen. This is a recipe for quick-cooking lightly salted cucumbers right in a large glass jar.
Nowadays you can easily buy a good three-liter jar at a hardware store or a large supermarket. Especially during the harvest season in summer and autumn.
I want to warn you right away. The recipe for lightly salted cucumbers in a three-liter jar does not tolerate fuss. The cucumbers will take about a day to prepare. The thing is that we will cook them with hot brine and a large volume at once.
To prepare you will need:
- cucumbers - measure the number of cucumbers in the jar in which you plan to pickle
- dill greens - a bunch,
- fresh garlic - 2-3 cloves,
- coarse rock salt - 2 tablespoons,
- sugar - 1 tablespoon,
- spices to taste (a pinch of black pepper, allspice, coriander seeds, etc.)
Preparation:
1. Thoroughly wash fresh small cucumbers with pimples. Cut off the “butts” at both ends. It is best to soak store-bought cucumbers or those picked long ago from the garden in ice water for at least two hours; this will make them hard and crispy.
2. Wash the pickling jar thoroughly. There is no need to sterilize, given that the jar will be stored in the refrigerator (make room in it in advance).
3. Wash all the greens, place some on the bottom of the jar, and add chopped garlic there.
4. Place one layer of cucumbers, covering the bottom of the jar. Add some more herbs and garlic on top. Then again cucumbers. Do this in alternate layers until the jar is full.
5. Prepare the brine. Pour a liter of water into a saucepan and add salt, sugar and the spices you chose. Boil water in a saucepan.
6. Pour hot, but not boiling, brine over the cucumbers to the very top of the jar.
7. Close the lid and leave to cool at room temperature. Given the size of the jar, this will take several hours.
8. When the jar has cooled, put it in the refrigerator and leave until the next day. The cucumbers will be ready a day after filling the jar with brine.
Quick lightly salted cucumbers with vinegar
But according to this recipe, simply amazingly tasty cucumbers are prepared; the highlight of this method is that vinegar is also used for pickling. Thanks to it, lightly salted cucumbers turn out almost like pickled ones. How do you like lightly pickled cucumbers? I thought it was interesting and I made these at home.
Perhaps this was one of the interesting culinary discoveries of this summer. I recommend that you try making these cucumbers. The recipe is very simple and does not use anything that does not exist in the kitchen of any housewife or owner.
Hello friends!
Well, summer is finally in full swing, and maybe for some, autumn has already arrived. And he had never made a flavorful appetizer from “green stuff.” Do you understand what I mean? Today I decided to write a final post on lightly salted cucumbers, which we will prepare exclusively according to instant recipes. I tried to choose the most current and classic options that have won respect among bloggers and my family.
What's the secret? We are all accustomed to eating them not too salty, but so that they crunch on our teeth. And the garlic and dill gave a great aroma. Therefore, let's understand all the intricacies and details of this interesting and fairly simple cooking method.
This cucumber delicacy will not leave anyone indifferent. This is because it will be an indispensable assistant if you are going on a picnic or if you are having a fun company today. You will certainly put on the table some delicious dish, like a couple and, of course, a gorgeous appetizer).
Today I’m in such a great mood that I started digging around on the Internet and found this picture, I was pleasantly surprised. Can you imagine, in one town, namely somewhere far from me in the Moscow region, in Lukhovtsy, a monument was erected, look to who?
Maybe that’s why we love these sweet and tender gherkins with a rather thin skin called “Lukhovitsky” so much. In general, I share this find with you.
Well, now let’s start cooking, remember all the tips and recommendations, because the first rush for cucumbers has passed, we’ve eaten our fill of them fresh. Now we will create super snacks from them. It will turn out very tasty, and let these simple cooking technologies become your assistant or guide. Good luck!
Lightly salted cucumbers with garlic and herbs - the best instant recipe
To be honest, you can probably guess it yourself, or perhaps you’ve already tried cooking this way at some point. The standard set of products for this masterpiece is quite simple; it contains any greenfinch, garlic and, of course, young cucumbers. Of course, you can’t do without salt and a little sugar (although it’s not always included).
To add flavor notes, you can also use leaves of cherry, horseradish, currant, tarragon, etc.
All these flavoring additives only contribute to the fact that the taste will be saturated with different shades and become even more intense. And what kind of brine will it be, that you can just try to drink, wow, what a delight it will be.
Our ancestors always made this preparation in a jar or pan, but now it has become a new thing to do it in a bag or bag. Agree, it turns out quite quickly, and also without unnecessary hassle and washing up, but the first recipe will be classic and we will consider all the steps of preparation in a jar (you can take anything, a cup or a bowl).
We will need:
per jar or container 3 liters:
- Fresh cucumbers - about 2 kg, depending on the size
- Unboiled drinking water – 1.5 l
- Salt - 3 tbsp, based on 2 tbsp for each liter
- Garlic - head
- Dill umbrella - 1 pc.
- Horseradish leaf, currant (5 pcs.), cherry (5 pcs.)
- Bay leaf - 3 pcs.
- Hot chili pepper - 0.5 pcs.
- Tarragon or lovage - optional
Stages:
1. Sort through the vegetables, examine them for flaws and discard those that are not suitable for eating. It will be better if you take them freshly picked from the garden. If you have had them for a long time, then dip them in water and bathe them. Let them sit and rehydrate.
Take fruits that are not too large, they are a pleasure to eat and they look prettier. It is advisable to take the same size so that they are salted equally in a short period of time.
I think that everyone understands that the pickling variety of gherkins are perfect here; don’t take the food variety, otherwise they will delight you with their softness.
So, soak the cucumbers in water and let them sit for a couple of hours. Next, take them out and cut off the tails on each side. All the bitterness accumulates in them, and if these are not homemade vegetables, also all sorts of nitrates.
2. Then pour boiling water over all the greens on the list to kill all the microbes. Peel the head of garlic and cut each clove in half. Place all ingredients in the bottom of the bowl.
3. Next, start adding cucumbers tightly to each other in a vertical and horizontal position, if it’s a jar. And if it’s a basin, then scatter them in a chaotic manner.
Remember and act. Take 2 tablespoons of salt per liter of water - these are the exact proportions that must be observed.
5. Let food sit covered for 12-24 hours in a warm place. During this time, the fermentation process will begin, and the more time passes, the more tempting it will be to try.
Then store it in the refrigerator, but I don’t think you’ll have them there for very long, because you’ll definitely like these crunchies and eat them the same day. Bon appetit!
How to make lightly salted crispy cucumbers? Classic recipe in a jar with cold brine
Personally, in my family this option is also made quite often; my great-grandmother always said that without such pickles, summer would not be right. This is probably true, after fresh, you always want something lightly salted, especially when young potatoes appear.
The advantage of this salting is that in the end the gherkins remain with a pronounced greenish color and almost do not turn yellow. The point, of course, is in the recipe itself and the cooking technology.
With all that, you will spend literally a couple of minutes to place the cucumbers in a jar and pour cold marinade, and after a couple of days you will enjoy the taste and aroma. Well, this is definitely guaranteed, aha-ha by nature itself).
Just remember the golden rule, don’t take fruits if they have a bitter taste, it will ruin the whole taste. Therefore, be sure to try it when cutting off the ends of green ones.
Look, what a usual set of products and spices, there is nothing superfluous here. We are amazed, yes, this also happens. Take note, friends.
We will need:
- Cucumbers - from 1 kg or 5-6 pcs.
- Garlic - a couple of pieces.
- Dill umbrella or simple bunch
- Drinking water - 1 l
- Table salt - 4 tsp
- Black peppercorns - a pinch
- Bay leaf - 2 pcs.
Stages:
1. So, take the greens and carefully cut off the “butt” on each side with a sharp, sharpened knife. Accordingly, before doing this, you need to wash them in running water.
2. Then take a small glass container and start placing them in a regular, unlined jar. Usually all this is done by placing the cucumbers vertically. Then make a bookmark of dill, it can be just a bunch or an umbrella for aroma. And of course, peeled cloves of garlic, I usually put more of them, around 5-6 pieces.
3. And now we begin to conjure over the marinade, or as they say, brine. It seems that these are such no big words and you can’t figure it out at all. In fact, none of this is true. You should mix water and salt in a basin or saucepan, you will get a regular salty liquid, and then place a couple of bay leaves and a pinch of black peas in it. Stir.
For those who have a little free time, you can boil this broth, but then it will already be a hot salting. It also turns out very tasty.
4. In any case, fill the prepared jar with this mixture and cover with a lid. The process of fermentation and oxidation will immediately begin if you leave it warm. And if in the refrigerator, then this process will go slower.
Let the preparation stand for a couple of days; you can take a sample after 24 hours, that is, a day or less, depending on what taste you are pursuing. If they are lightly salted, then you can eat them after 6-8 hours.
Subsequently store the jar in a cool place under a closed nylon lid. Don’t forget to cook potatoes or make a meat dish for this snack.
Lightly salted cucumbers with garlic and dill in a bag
And this is an impeccable recipe, which, even without preservation, should first of all win the hearts of young people. Because they are always in a hurry, they come home tired from work and give them something quick. This version of cucumbers in a bag is considered to be the best, because the gherkins are cooked and imbued with an aromatic and slightly salty taste in a couple of hours.
And then there is one small nuance, I would say a secret, which even all bloggers do not know about. If you are in a hurry, and the appetizer should already be on the table, then you can safely prepare it quickly if you chop the greens quite finely.
The smaller they are cut, they can be chopped into pieces, circles or cubes, the faster they will be salted. And to make them even sweeter, I suggest adding a little granulated sugar.
We will need:
- cucumbers – 500 g
- garlic - head
- black peppercorns
- ground pepper - optional
- coarse salt - 0.5 tbsp
- sugar - 0.5 tsp
Stages:
1. So, select beautiful and preferably only picked fruits of the same size. Wash them in running water. Cut off the “butt” of each cucumber, on each side.
If the gherkins are too large in size, or of the salad type, then chop them into halves.
2. Peel the garlic and chop it into small pieces with a kitchen knife. Or use a garlic press.
3. The dill will also have to be finely chopped; discard the thick stems and do not use.
4. Now the miracles of scientific progress begin))). Take a plastic bag and put everything on the list in it. That is, prepared cucumbers, salt, sugar, pepper and dill.
Tie the ends with a thread and shake from side to side, you can even toss it a little, the main thing is not to hit the ceiling). After such actions, a brine will begin to form in the bag, which will help the fresh cucumbers to marinate to the desired state.
Leave them to cool on the table for 2 hours, and then taste them for your health. Then store it in a bag, although it is best to put the bag in some glass or plastic container. Or use bags that have a durable coating; you can cheat and take the bag and put it in a bag.
A quick recipe for pickled cucumbers in 2 hours in a pan with warm marinade
Definitely a super option because it will have mustard seeds. And plus coriander and other spices makes it stand out from the crowd. I hope you will fall in love with it immediately and will often use it in your practice.
The fermentation process in the pan will be natural, which means it will not cause any problems to your intestines.
The only thing is, take cucumbers from your summer cottage, but you can buy spices and salt in the store, which is now at every home or almost every entrance.
We will need:
- cucumbers - 2 kg
- garlic - 1 head
- dill seeds or a bunch
- tarragon - sachet
- red pepper - optional if you like it spicy
- bay leaf - 2-3 pcs.
- cloves - 4-5 pcs.
- allspice black pepper - 10 pcs.
- mustard seeds - 1 tsp
- coriander beans - 0.5 tsp
- salt - 2 tbsp
- vinegar 9% - 6 tbsp
- horseradish leaf
Stages:
1. Before describing the steps, I want to say that it is not necessary to cook in a saucepan; you can take a regular 2-liter or three-liter jar.
In any case, wash the green fruits and cut off the ends if desired. Then sprinkle half of what is listed in the ingredients on them - mustard seeds, coriander and cloves. Be sure to add cloves of peeled garlic, it will add a bright and rich taste. Add currant or cherry leaves if desired.
2. Pour water into another pan and bring the liquid to a boil. Add bay leaf and all other spices and seasonings (dill seeds, tarragon, bay leaf, cloves, peppercorns, coriander, mustard). Add salt and vinegar, boil for 2 minutes.
And then pour this filling over the prepared cucumbers. In order for the brine to thoroughly saturate each fruit, you can make an incision, as shown in this photo.
3. Wait a couple of hours in a warm place under the lid and try it in a good mood; if you are not satisfied with the taste, leave it for some more time.
Lightly salted greens in a bag in one hour at home
Cool! Who could even imagine such a thing? If they had told me 10 years ago, I would not have believed it, but here I have to believe in such a fairy tale. Because I tried this simple method myself and was completely delighted.
If you are intrigued, you can also look at more detailed step-by-step instructions on my blog in another
Cucumbers in a three-liter jar per day
I think everyone knows about this method of salting. The only thing is that you don’t need to make several jars of this vegetable snack at once; it’s better to open one, empty it, and then salt it again. The fact is that such cucumbers, the longer they sit in brine, the more salty they become. And you will agree that many may not like this.
We will need:
- cold water - 1.5 l
- salt - 2 tbsp
- peppercorns - 5 pcs.
- dill with umbrellas - 1-2 pcs.
- horseradish - leaf
- cherry or currant leaves - 3 pcs.
- bay leaf - 1 leaf
- garlic - 5 pcs.
- cucumbers - how many can the jar hold?
Stages:
1. Take a three-liter jar and place dill, garlic cloves and cherry and currant leaves in the bottom. After peppercorns, and definitely a horseradish leaf for crunchiness. Then place the cucumbers vertically.
2. Although you can arrange them horizontally, as shown here below. There is not much difference. In this recipe, as you may have noticed, the ends are not cut off; this is done on purpose so that they stand longer and do not sour.
Place salt on top and fill with regular drinking water. Cover with a nylon lid. Keep them in a warm place for 24 hours. The fermentation process will begin almost immediately.
3. And then cut them nicely on a plate and enjoy for your health!
Korean-style snack cucumbers - you won't find these in the store
I recently touched on this topic in more detail. And she revealed all the secrets and nuances. In this post I will tell you about the most popular cooking option. If you are not satisfied with it, look for others
However, this is a killer snack that is a hit and a bomb this year. So be aware, don't pass by.
We will need:
- cucumbers - a couple of pieces.
- granulated sugar - 2 tsp
- table salt - 0.5 tsp
- black pepper - a pinch
- Korean seasoning - 0.5 tbsp
- vinegar 9% - 6 tsp
- vegetable oil - 4 tsp
- carrot - 1 pc.
- garlic - just a little, a couple of cloves
Stages:
1. Wash all the necessary vegetables and allow excess moisture to drain. Then chop the fresh carrots into cubes. Or use a special Korean device, a grater.
2. Then chop the cucumbers into sticks, they should not be too long, about 5-6 cm in length and 1-1.5 cm thick. You can, if you want, cut into slices or circles, and even possibly into cubes, this will only speed up the process marinating.
Press the garlic through a garlic press or grate it on a fine grater.
3. All that’s left to do is create a special sauce, mix vinegar, salt and vegetable oil in one container. Then add sugar and Korean seasoning. Stir. That's all the miracles, season cucumbers with this marinade.
4. Mix thoroughly with your hands and leave to infuse in the refrigerator for about 4 hours. Cover with cling film to prevent the dish from drying out. Happy discoveries!
Quick lightly salted cucumbers with mustard
Love the vigorous and rich taste, and even if it is combined with a hint of spiciness. Uh, of course. Once you add dry powder and parsley, you will get another masterpiece, which I suggest you watch in this short story. If you don’t believe me, then go ahead and watch it and don’t be surprised if it’s finger-licking and maybe even swallowing.
We will need:
How to pickle cucumbers in mineral water with dill and garlic
Well, well, now there’s another gorgeous option, it’s based on mineral water, why exactly on it. The fact is that it is a little salted and has a specific taste, but this is not the main thing, it speeds up the salting process. And the bubbles do their job flawlessly.
In general, they turn out special and have a cool and amazing taste. It's worth trying to understand it.
We will need:
Stages:
1. Take cucumbers with pimples and cut off the spouts from the ends on both sides. Horseradish leaves, they are placed precisely so that the crispness appears in the taste, cut into 3-4 parts. Chop the dill with a culinary knife, not very finely; if it is young, you can even add sprigs.
Peel the garlic and cut each piece into half. Wow, the smell will come, I really like it, and the room will be disinfected).
2. Pour black peppercorns into a plastic bucket or any other container, a pan, basin or jar will do. Then cover the bottom with half of the horseradish leaves and half of the chopped dill.
Place half the cucumbers, scatter the garlic on top and then the greens again. Finally, sprinkle with herbs and horseradish leaves again.
3. Dissolve the salt in a separate bowl in a jug of mineral water. Stir until the dry ingredients melt.
4. Then fill the bucket with this prepared liquid and cover with a lid or film. Open the refrigerator and place it on the middle shelf, take a sample after 1 day.
5. These handsome guys came out of a cool place, safe and sound! And what a delightful external taste, and the smell, aroma, wow, yum!
Dry salting of tomatoes, zucchini and cucumbers
And finally, I give you one old recipe that is universal. Because this way you can pickle any vegetables. When summer is at its height, this is not difficult to do.
This dish will be without brine, that is, dry salting is used and this delicious salad will delight you on the table. Moreover, when there is a cheerful and noisy company in the circle, as my husband says, such cucumbers are simply drunk with vodka, only the noise is worth it. And besides them, there are other wonders in the form of tomatoes and zucchini. Cool, in a word.
We will need:
- fresh young zucchini with peel - 0.3 kg
- cucumbers - 0.3 kg
- tomatoes - 0.3 kg
- garlic - a couple of cloves
- dill, basil or any other greens
- ground black pepper - a pinch
- coarse salt - 1 tsp
Stages:
1. Chop the zucchini and cucumbers into long sticks or cubes, approximately the same size.
2. Remove the stem from the tomatoes and cut them into quarters. Chop the garlic into small thin slices.
3. Chop your favorite dill and basil with a knife.
4. Take a clean, regular food bag and put all the vegetables in it along with the green stuff. Sprinkle with salt and ground pepper. You can do this in any order. Tie the bag and squeeze it from side to side to release the juice slightly. Leave the salad on the table for 12 hours.
5. Thus, in the morning you threw all the vegetables into a bag, and in the evening for dinner you sit and try with new potatoes and in a pleasant family atmosphere. Bon appetit!
That's all for me, you can create such wonderful and wonderful vegetable creations right today. The main thing is to get them from your garden or buy more cucumbers at the market and grind them in a way convenient for you. As you may have noticed, there are a great many of them. I think that someone has already fallen in love with you.
All that remains is to wish you all the best and the best. Good luck to everyone and have a great holiday! Bye.
They are sold in stores all year round, but only in the summer are they worthy of becoming lightly salted. It’s easy to prepare them - you can even do it... in a plastic bag. And to make the snack “new” every time, apples, lime and celery will come in handy.
There are many methods and recipes for express pickling cucumbers. However, most housewives cook according to the same “proven” recipe from summer to summer. But in vain - the taste palette of the snack is bright and varied, so limiting yourself to one recipe is akin to a crime. In order to become a law-abiding cook, you need very little - just take note of a couple of ideas.
By the way, in addition to the “classic” serving of lightly salted cucumbers - as a snack, they can be safely added to salads - instead of salted and pickled ones, as well as to okroshka and sauces.
- There are three main ways to prepare lightly salted cucumbers: in brine (hot or cold), in their own juice and the “dry” method. Despite the serious differences in preparation, all the recipes have little tricks in common:
- The best cucumbers for quick pickling are small (but not gherkins), strong and thin-skinned, bright green and with “pimples.” “Pimples,” by the way, indicate that you have a pickling variety of cucumbers on hand, and not a salad (smooth) variety.
- It is better to take cucumbers of the same size so that in the end there is enough salt for everyone equally.
- To make the cucumbers especially crispy and dense, they need to be kept in cold water for 2-3 hours.
- It is imperative to cut off the ends of cucumbers: firstly, it is in them that nitrates can accumulate, and secondly, this way they will cook faster and better.
- When sending cucumbers into a container for pickling, it is better to place them vertically - they will be salted more evenly.
- Cucumbers should not be pressed tightly into a jar or other container: as a result of too close proximity, they will lose their crunchy properties.
- The jar or pan with lightly salted cucumbers does not need to be tightly closed; you can simply cover it with a napkin, since air is needed for the fermentation of the brine.
- In addition to the traditional bouquet of greens from dill, parsley, horseradish, cherry leaves and black currants, you can use oak, green anise umbrellas, and tarragon.
- Among the “classic” spices, cloves and hot pepper are considered.
- It is better to take coarse salt, sea salt is fine, but not iodized.
- To prevent ready-made lightly salted cucumbers from turning into “highly salted” cucumbers, it is better to store them in the refrigerator.
Method one. Lightly salted cucumbers in brine
If you pour cold brine over the cucumbers, they will be ready in 2-3 days. Hot (but not boiling!) brine gives a faster effect - you can try it after 8-10 hours. It is not necessary to prepare the brine in advance, you can do it simpler - put salt on top (at the rate of 2-3 tablespoons per 3-liter jar) and sugar in prepared jars filled with cucumbers, and then carefully pour boiled water over them. Then close the jar with a lid and shake it several times so that the salt dissolves evenly.
In addition to herbs and spices, you can add apples to the cucumbers. This fruit, traditional for pickles, will give cucumbers a specific sourness.
Recipe. Lightly salted cucumbers with apples
Ingredients: 1 kg of cucumbers, 2 green apples, 10 black peppercorns, small bunches of parsley and dill, 2-3 cherry leaves, 8-10 black currant leaves, 1 small head of garlic, salt.
Preparation. Wash cucumbers, apples and greens. Cut off the ends of the cucumbers. Cut the apples into 4 parts without removing the core. Separate the garlic into cloves and peel. Place cucumbers and apples in a jar or pan, interspersing them with herbs and garlic cloves. Add black pepper. Boil water, add salt (at the rate of 2 tablespoons per 1 liter of water) and mix thoroughly. Pour hot brine over cucumbers. After 8-12 hours you can try.
Method two. Lightly salted cucumbers in a bag
This method is especially useful at the dacha or picnic - no need to boil the water for the brine! Cucumbers that have been washed and dried on a towel should simply be placed in a container (any container, even a clean plastic bag will do) and sprinkled with salt and spices. The main thing is to first pierce the cucumbers with a fork or skewer, or even slightly cut them with a knife.
Recipe. Lightly salted cucumbers with lime juice
Ingredients: 1.5 kg of cucumbers, a bunch of dill with umbrellas, 6-7 black peppercorns, 4-5 allspice peas, 4-5 sprigs of mint, 4 limes, 1 teaspoon of sugar, 3.5 tablespoons of salt.
Preparation. Lightly crush the peppercorns in a mortar with sugar and a portion of salt - 2.5 tablespoons. Finely grate the zest from washed and dried limes and add salt and pepper to the mixture. Squeeze juice from stripped citrus fruits. Finely chop the dill stems and mint (leaves and stems). Cut off the ends of the cucumbers on both sides, then cut each cucumber into 2-4 pieces, depending on the size. Place them in a deep plate. Sprinkle the mixture from the mortar over the cucumbers, pour over the lime juice and stir. Then sprinkle with the remaining salt and chopped herbs and mix. After 30 minutes, the cucumbers are ready. Before serving, shake off the salt and most of the greens from the cucumbers.
You can pickle cucumbers using the “dry” method without cutting them. In this case, they will cook a little longer and definitely in the refrigerator.
Recipe. Lightly salted cucumbers with young zucchini
Ingredients: 1 kg of cucumbers, 1 kg of young zucchini, 3 tablespoons of salt, 1 teaspoon of sugar, 3 cherry leaves, 5-7 black currant leaves, 2 horseradish leaves, a bunch of dill with umbrellas, 3-5 cloves of garlic.
Preparation. Wash the cucumbers, dry them, trim the ends. Peel the zucchini and cut into slices. Grind dill and garlic, cherry, currant and horseradish leaves. Place all ingredients in a suitable sized container, close and shake well. Leave in a warm place for 1 hour, and then put in the refrigerator for 2-3 hours.
Method three. Lightly salted cucumbers in their own juice
The essence of this method is that instead of brine, the cucumbers are filled with their own juice, which can be prepared even from cucumbers that are not destined to become lightly salted - large and ugly. To obtain cucumber juice, peeled cucumbers can be rubbed through a sieve, crushed in a blender, or even passed through a juicer.
Recipe. Pickling cucumbers with hot peppers
Ingredients: 10 small cucumbers for pickling, several large cucumbers for “juice”, 3 cloves of garlic, 1 chili pepper, three leaves of horseradish, three umbrellas of dill, 3 tablespoons of salt.
Preparation. Peel large cucumbers and pass through a meat grinder. A three-liter jar will require approximately 1.5 liters of cucumber puree. Line the bottom of the jar with a sheet of horseradish, put an umbrella of dill and a clove of garlic cut in half. Place one tablespoon of salt on the greens. Fill 1/3 of the jar with cucumber mixture, lower some of the cucumbers for pickling, distributing them vertically. Top with horseradish leaf, dill, garlic and hot pepper. And again - a spoonful of salt. Add more cucumber mass and lay out a row of cucumbers. Add a spoonful of salt. Close the jar with a lid. After 2 days, you can try the lightly salted cucumbers.
Advice. You can simplify the “layout” if you immediately add salt to the cucumber puree and mix it thoroughly. You can also pickle a couple of stalks of celery with cucumbers - lightly salted celery is also very tasty.
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