Pickled cucumbers are considered one of the most popular vegetable preparations for the winter. Each hostess prepares them differently. Different proportions of spices, salt, sugar, water, herbs, etc. affect the final taste of the finished product. But the container in which the pickling of cucumbers takes place, many believe, does not matter. Be that as it may, try salting cucumbers in a saucepan and in practice check whether their taste is somehow different from pickled cucumbers in a jar.
A saucepan for pickling cucumbers should be enameled, without chips or cracks, preferably at least 4 liters in volume.
This recipe for salted cucumbers is similar to the one they are usually salted for the winter. The only difference is that you don’t need to roll them up in jars, but they are eaten almost immediately, without having had time to completely salt, that is, in a slightly salted version.
- 2 kg of small cucumbers;
- 100 gr. umbrellas or dill seeds;
- 3 cloves of garlic;
- 2 bell peppers;
- 3 leaves of currant (black);
- 4 cherry leaves;
- 4 tablespoons of salt;
- 1 liter of water.
Salting step by step:
- Wash cucumbers thoroughly. If the skin of the fruit is bitter, soak them for 5 hours in cold water (or overnight), then rinse again.
- Cut the peeled garlic into thin slices.
- Wash dill umbrellas, currant and cherry leaves, bell pepper (if desired, cut or use whole, you can not clean the seeds).
- Put 1/2 part of the spices, pepper and garlic plates on the bottom of the pan.
- Next, lay the cucumbers tightly, trying to leave a minimum of voids (if you vigorously shake the pan, they will settle better).
- Lay the rest of the pepper, spices and garlic on top.
- Pour vegetables with cold water with salt dissolved in it in advance.
- For faster pickling, leave the cucumbers warm for 3 days. If there is no urgency, you can put it in the refrigerator for slow salting.
Hot way to pickle cucumbers in a saucepan
The difference between this pickling method and the classic one is that cucumbers are poured with boiling marinade, and not cold. This will significantly speed up the salting process - the next day you can already serve freshly pickled cucumbers to the table.
Products needed for salting:
- 1 kg of cucumbers;
- a set of spices for salting: dry dill umbrellas, horseradish root and leaves, blackcurrant and cherry leaves;
- 4 cloves of garlic;
- 1.5 tablespoons of salt;
- 1 liter of water.
Salting step by step:
- Wash cucumbers thoroughly. You can hold for 2-4 hours in water to become more crispy. Trim the ends.
- Wash the spices for salting and peel the garlic (you can not cut it).
- Put 1/2 part of the spice set on the bottom of the pan, and then tightly lay the cucumbers with garlic.
- Put the rest of the spices on top.
- Dilute salt in boiling water and, without cooling, pour cucumbers with brine.
- Leave for a day warm and you can serve a snack on the table.
Pickling cucumbers in a saucepan without vinegar
Cucumbers prepared according to this recipe are similar in taste to pickled cucumbers in a barrel, but without vinegar. They can be eaten after 3 days, and if you wish, you can roll ready-made snacks into jars for the winter. It is better to salt only freshly picked, small fruits.
Products needed for salting:
- 1 kg of cucumbers;
- salting set: dill, horseradish leaves or root, cherry leaves and other spices to taste;
- a small pod of hot pepper;
- a few peas of black pepper;
- 1 liter of water;
- 50 gr. salt.
Salting step by step:
- Soak cucumbers for 2 hours in cold water, then rinse well.
- Wash the greens and put them on the bottom of the pan.
- Cut the hot pepper into slices and arrange on top of the greens.
- Dissolve salt in cold water.
- Place cucumbers tightly in pots with greens, pour cold brine and place under oppression.
After 3 days, cucumbers can be served on the table, or rolled into jars for the winter. For this you need:
- drain the brine from the cucumbers, boil;
- discard the greens, rinse the cucumbers and arrange them in sterile jars (with a capacity of 1 liter) with peppercorns;
- pour boiling marinade;
- sterilize the workpiece for 10 minutes and roll up.
Salting "barrel" cucumbers in a saucepan
A recipe for those who love barrel cucumbers, but do not have the opportunity to store them. You can also cook them in a pot. You can eat them after 14 days. For this recipe, cucumbers from the “last harvest” are perfect, you can take greenhouse ones. Cooking will not take much time, and you can store a snack on the balcony right in the pan, without fear of mold.
Products needed for salting:
- 3 kg of cucumbers;
- 120 gr. salt;
- 2 liters of water;
- 2 tablespoons of mustard powder;
- 1 head of garlic;
- 5 dill umbrellas;
- 10 currant leaves (black);
- 10 cherry leaves;
- 4 bay leaves;
- 2 sheets of horseradish;
- 10 black peppercorns;
- 7 cloves;
- 1 pinch of mustard seeds.
Salting step by step:
- Put the thoroughly washed greens on the bottom of the pan.
- Peel the garlic, wash and cut each clove into 3 parts.
- Put the garlic, cloves, mustard seeds and peppercorns on top of the greens in a saucepan.
- Wash the cucumbers, cut off the tails and place tightly in a saucepan.
- Prepare the brine: completely dissolve the salt in the water; send to the fire and bring to a boil; Let the marinade cool for 30 minutes.
- Pour the brine into the saucepan with the cucumbers. If it does not completely cover the vegetables, add plain boiled water.
- Mix the contents of the bowl with your hands.
- Cover the container with a clean cloth.
- Pour mustard powder over the cloth and place the pan under pressure.
- Remove the snack in a dark, cool place for 14 days.
Recipe for salted cucumbers in a saucepan
For this recipe, it is recommended to use small hard and pimply fruits, preferably of the same size, for better salting. When pouring cold marinade - cucumbers will be ready in 3 days, with hot - everything is much faster, 12 hours will be enough. If you soak the vegetables in ice water for 2 hours before salting, they will turn out crispy.
Products needed for salting:
- 1 liter of settled water;
- 2 tablespoons of salt;
- 2 kg of small cucumbers;
- fresh dill, cilantro, parsley;
- dill umbrellas;
- horseradish leaf and root;
- ground red and black pepper;
- a pod of hot pepper;
- mustard seeds;
- 5 cloves of garlic.
Salting step by step:
- Cut the stems off the cucumbers and wash the fruit.
- Horseradish root, hot pepper pod, dill and garlic peel, wash and chop.
- Put the cucumbers mixed with spices in a saucepan.
- Pour the cucumbers with brine (hot or cold to choose from).
- Lay horseradish leaves on top of the products, completely covering them.
- Set oppression on the workpiece and remove for salting in a cool dark place.
How to cook delicious crispy lightly salted cucumbers according to the classic recipe? There are many options for preparing the same dish, you can get lost.
We have prepared a selection of the most delicious and proven recipes for salted cucumbers. Choose the one you like: in a pot, a jar or in a bag.
With apples, mustard, garlic and herbs, herbs. Spicy with hot peppers or sweet with honey brine.
Ingredients:
- 2 kg of cucumbers;
- 10 g tarragon (tarragon);
- 20 g dill umbrellas;
- 8-10 garlic cloves;
- 20 g of blackcurrant leaves;
- 20 g horseradish leaves;
- 20 g cherry leaves;
- 75 g salt.
Cooking:
Wash cucumbers and leave in cold water for 2 hours. Rinse all the greens, peel the garlic and cut into thin slices.
At the bottom of the jar, lay half of the greens and garlic, then tightly place the cucumbers vertically in the jar and put the remaining greens and garlic on top.
Dissolve salt in 1.5 liters of water, boil and pour cucumbers with boiling solution. Cover the jar with a lid. In a day, lightly salted cucumbers are ready for use, but if you want to crunch cucumbers early, then cut off their tips, in which case they will be ready in 12 hours
Salted Hungarian Cucumbers with Vinegar
Ingredients:
- cucumbers;
- dill greens;
- horseradish root;
- Rye bread;
- vinegar;
- salt.
Cooking:
Pick up small cucumbers and wash them. Cut both ends by 1-2 cm and cut the cucumbers lengthwise, then put them in a jar, shifting with dill and horseradish.
Put a slice of rye bread on top of the cucumbers and put 4-5 drops of vinegar on it. Prepare a brine at the rate of 1 tablespoon of salt per 1 liter of water. Pour the cucumbers with brine, cover the jar with a saucer and put in a warm place. As a result of fermentation, in a day the brine will become cloudy, and on the 3rd day it will begin to brighten, at this time the cucumbers should be moved to the refrigerator, they are ready for use. 
Classic pickled cucumber recipe
Ingredients:
- 1.5 kg cucumbers,
- 1 head of garlic
- dill umbrellas,
- blackcurrant leaves,
- cherry leaves,
- horseradish leaves,
- allspice peas,
- 2 tbsp salt,
- 1 tbsp Sahara
Cooking:
Wash the cucumbers and cut off the ends on both sides. Take an enamel pan and put cucumbers in it in one layer. Top with dill umbrellas, currant and cherry leaves, peeled garlic cloves and a handful of allspice peas.
Cover everything with horseradish leaves. Lay out the second layer of cucumbers and again put dill, cherry and currant leaves, garlic and pepper on top, cover the second layer with horseradish leaves.
Prepare a brine from 1-1.5 liters of water, salt and sugar, bring it to a boil. Pour boiling brine over the cucumbers so that it completely covers the cucumbers. Cover the pot with a lid and leave at room temperature until the brine has cooled, then refrigerate. In a day, salted cucumbers will be ready.
Salted instant cucumbers in a saucepan
Cook these quick crispy cucumbers in just 5 minutes. This is the easiest recipe, a novice hostess can handle it.
Ingredients:
- 1.5 kg cucumbers,
- horseradish leaves,
- cherry leaves,
- currant leaves,
- dill,
- 3-4 garlic cloves,
- 1 bay leaf,
- peppercorns,
- 2 tbsp salt,
- ½ tbsp Sahara
Cooking:
Wash the cucumbers, wipe them dry and cut off the ends. Rinse the greens, peel the garlic and cut into pieces. Put the water on the fire, let it boil and add salt, sugar, bay leaf and peppercorns, if desired, you can add a little hot pepper.
Place half of the herbs and garlic in the bottom of a dry pot, then place the cucumbers, making sure they are close enough to each other. Half fill the pot and add the herbs and garlic again, then add the remaining cucumbers and cover them with the herbs and garlic.
Pour hot brine over cucumbers, let cool at room temperature and refrigerate overnight. The next day, cucumbers can be eaten. 
Quick salted cucumbers with mustard
Thanks to the vinegar and mustard, this recipe only takes a couple of hours to pickle cucumbers.
Ingredients:
- 1 kg of cucumbers;
- 4 cloves of garlic;
- 1 tablespoon of sugar;
- 2 tsp salt;
- 1 tsp table vinegar;
- ¼ tsp mustard;
- ¼ tsp black ground pepper;
- bunch of dill.
Cooking:
Cut the washed cucumbers into quarters and place in a deep bowl. Add spices: vinegar, mustard, ground pepper, salt, sugar, chopped dill and garlic grated on a fine grater.
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Mix everything well, cover the cucumbers with a plate and put in the refrigerator. After a couple of hours, these salted cucumbers can be eaten.
Salted cucumbers on mineral water
Ingredients:
1 kg of cucumbers;
dill;
a head of garlic;
2-4 tablespoons salt;
1 liter of salted carbonated mineral water.
Cooking:
Wash the cucumbers well and cut off their tails on both sides. In the container in which the cucumbers will be salted, put the dill, cut into pieces of 4-5 cm. Put the cucumbers on the dill.
Peel the head of garlic, cut the cloves into slices and sprinkle them over the cucumbers. Dissolve 2-4 tablespoons of salt in salted carbonated mineral water and pour cucumbers so that they are completely covered, put the remaining dill on top. Close the container with a lid and put it in the refrigerator for a day. 
Recipe for crispy salted instant cucumbers with herbs
Ingredients:
- cucumbers;
- dill greens;
- parsley;
- horseradish leaves;
- 2-3 cloves of garlic;
- allspice peas;
- black peppercorns;
- salt.
Cooking salted crispy cucumbers with herbs:
Wash cucumbers and herbs thoroughly. At the bottom of a plastic container, lay out the chopped greens and garlic, cut into thin slices.
Crush a few peas of allspice and black pepper with the handle of a knife, add them to the greens. Cut the cucumbers lengthwise or into quarters, place them in a container and sprinkle with salt. The amount of salt you have to decide for yourself, salt 3-4 times more than usual when you salt cucumbers for food.
Close the container and shake it well so that the cucumbers hit the walls and let the juice flow. After 5-10 minutes, the cucumbers will be in brine from their own juice, which will mix with salt and herbs during shaking.
Leave the container at room temperature for an hour and a half, shaking it occasionally. Your cucumbers are ready, it remains only to wash off excess salt from them.
Ingredients:
- 1 kg of small cucumbers;
- 3-4 cloves of garlic;
- dill greens;
- 1 tbsp salt.
Cooking:
Finely chop the dill and garlic. Wash the cucumbers thoroughly and cut off the ends. Put cucumbers, dill, garlic and salt in a plastic bag.
Tie up the bag and place it in another bag. Shake everything well and put the bag in the refrigerator, shaking it occasionally. After 6-8 hours, cucumbers can be tasted. 
Quick salted cucumbers with olive oil
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Another way to pickle in a bag. Such cucumbers will not crunch strongly: vinegar and oil make them a little soft. But the taste of vegetables will be spicy with a pleasant sourness.
Ingredients:
- 1 kg of cucumbers;
- 2 heads of garlic;
- 1 tablespoon of salt;
- 1 tablespoon of olive oil;
- 1 teaspoon apple cider vinegar;
- 1 teaspoon of sugar;
- bunch of dill.
Cooking:
Wash young cucumbers and cut off their bottoms. Overgrown vegetables can be cut into circles. Put the cucumbers in a bag, add salt, sugar, vinegar and olive oil.
Peel and grate the garlic. Cut a couple of cloves with a knife so that large pieces meet from time to time. Sprinkle the cucumbers with garlic and chopped dill (or other herbs of your choice).
Seal and shake the bag to mix the contents well. Let the cucumbers stand for half an hour - and you can try. But it is better to leave them in the refrigerator for 2-3 hours.
Lightly salted cucumbers per day in cold brine
Lightly salt cucumbers in cold water. Quick pickling and absolutely not troublesome. And the result is amazing.
You will need:
- cucumbers - 2 kg;
- salt - 3 tablespoons;
- dill - a small bunch;
- garlic - a couple - three cloves.
How to cook:
At the bottom of the dish, put half the greens and half the garlic. Then tightly lay the cucumbers and place the remaining greens on top.
Dissolve the salt in cold water and pour over the greens. Cover with a lid, crushing it with oppression, and wait exactly a day. 
Salted cucumbers "Sharp"
Ingredients:
- 1 kg of small cucumbers;
- 4-5 cloves of garlic;
- ½ hot pepper;
- a large bunch of dill;
- 6 tbsp coarse salt.
Cooking:
Take only young, elastic cucumbers with a thin skin, rinse them under running cold water. To make cucumbers pickle faster, cut off the ends of them on both sides.
Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, place 2/3 of the total amount of dill and thinly sliced garlic. Then lay the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill.
Put salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and again pour the cucumbers with the resulting saline solution.
Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave the cucumbers at room temperature for 2 days, after which they can be tasted.
Crispy salted cucumbers with vodka
Ingredients:
- cucumbers;
- horseradish leaves;
- cherry leaves;
- currant leaves;
- Bay leaf;
- dill umbrellas;
- black peppercorns;
- 50 ml of vodka;
- 2 tbsp salt.
Cooking:
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top.
Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready. 
Pickled cucumbers with apples
Ingredients:
- 1 kg of cucumbers;
- 2 green sweet and sour apples;
- 2 cloves of garlic;
- 150 gr dill;
- 3-4 leaves of black currant;
- 3-4 cherry leaves;
- 1 sheet of horseradish;
- 1 bay leaf;
- black peppercorns;
- 2 tbsp salt.
Cooking:
Prepare a brine at the rate of 1 bay leaf and 2 tablespoons of salt per 1 liter of water. Boil it. Wash the cucumbers thoroughly and cut off the ends. Peel the garlic and cut the apples into 4 pieces.
Put 1/3 of dill, currant leaves, cherries and horseradish in a dry pan. Put half the cucumbers and one apple on the greens. Top with a clove of garlic, cut into thin slices and 4-6 peppercorns. Then lay out another part of dill, garlic, currant leaves and cherries.
Put the remaining cucumbers, apples, herbs and garlic on top. Pour the hot brine over the cucumbers, cover the pan with a plate and place a weight on top. Let cool completely and put in the refrigerator. In the morning the cucumbers will be ready. 
Lightly salted hot pickled cucumbers with honey
You will need:
- cherry leaves 10 g;
- black currant leaves 10 g;
- dill umbrella 10 g;
- horseradish sheet 20 g;
- garlic heads 2 pcs.;
- chili pepper 1 pc.;
- bay leaf 1 pc.;
- cucumbers 500 g;
- vodka 20 ml;
- honey 5 g;
- edible salt 4 tsp
How to pickle cucumbers with hot brine:
Prepare spices (herbs) for salting. Select suitable branches, wash them and set aside. Select cucumbers, they should all be about the same size, wash and cut off the tips.
Put the greens on the bottom in a prepared clean container (jar, pan, etc.): horseradish leaves, black peppercorns, blackcurrant leaves, cherry leaves, umbrella dill (it can be replaced with dill seeds), chopped chili and garlic.
Cucumbers on top and once again lay horseradish leaves and dill umbrellas on top.
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Prepare hot brine. To do this, boil 0.5 liters of water in a saucepan, add salt and an incomplete teaspoon of honey. Stir until completely dissolved, turn off the stove and pour in a tablespoon of vodka.
Pour hot brine over cucumbers.
Cover with a lid and leave them to salt for a day at room temperature. If you do not plan to eat everything at once, then you should store them in the refrigerator. A day later, lightly salted cucumbers are ready for use.
Perhaps for someone this is not a new recipe at all, but I can not pass it by. Lightly salted cucumbers in instant cold water settled in my heart forever. Cold filling gives cucumbers a special emerald green color, and they crunch somehow in a special way! Be sure to try these cucumbers, because they are very easy to prepare!
Ingredients:
- Cucumbers - 1 kilogram;
- a small head of garlic;
- take your favorite greens for pickling;
- two sheets of horseradish;
- allspice peas - 5 pieces;
- granulated sugar - 1 tablespoon;
- salt - 2 tablespoons;
- water - 1.2 liters.
Step-by-step recipe for lightly salted instant cucumbers with cold water
- Wash the cucumbers. cut off the ends.
- Put the washed cucumbers in one row in a saucepan, cover with herbs on top and add peeled garlic.
- Then lay out the second row of cucumbers, and greens again. Also add a pot of allspice.
- Top the cucumbers with a large sheet of horseradish.
- Prepare a brine of cold water, salt and sugar. You can warm the water a little so that all the ingredients dissolve well.
- Pour cold filling into the pan, and put oppression on top of the cucumbers with herbs.
- Cucumbers in the filling need to stand in the room for about 6-7 hours. After this time, put it in the refrigerator.
You can eat lightly salted cucumbers in cold brine the very next day. You can, of course, prepare them in a jar, but I told you the recipe verbatim. as received it from the original source. I think it's a highlight that they are cooked in a saucepan!
Culinary inspiration to you, and success!
- one of the most popular dishes on the festive table. They are loved by adults and children, they are great for side dishes, meat dishes and drinks. There are many appetizer recipes, but the most popular are those that are prepared quickly and easily. Let's figure out how to make this simple appetizer so that the gherkins are crunchy and everyone will like it.
Pickled cucumbers in cold brine
The first country cucumbers appear on the beds in the middle of summer. From this moment, you can start culinary experiments, namely pickling cucumbers with cold and hot water. This is the simplest snack that will diversify the diet and delight with an unusual taste.
The primary task is to choose the right vegetables: small, strong, only specimens plucked from the garden are best suited for salting. They should be about the same size, then they will salt more evenly.
Ingredients
Servings: - +
- cucumbers 1 kg
- garlic cloves 3 pcs.
- horseradish 1 sheet
- dill 3 inflorescences
- salt 2 tbsp. l.
- sugar 1 st. l.
- water 1 l
per serving
Calories: 28 kcal
Fats: 1 g
Carbohydrates: 6.1 g
30 minutes. Video recipe Print
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Advice: To make cucumbers pickle faster, you can cut off their tips. But in cool water, any vegetables are cooked longer than in hot water, you need to take this into account.
Salted cucumbers in hot brine
If there is not enough time for salting, then you can use the classic method. Such cucumbers taste like barrel cucumbers: just right for picnics and festive dinners.
Time for preparing: 60 minutes
Servings: 5
The energy value
- calorie content - 31 kcal;
- fats - 1 g;
- proteins - 0.1 g;
- carbohydrates - 6.5 g.
Ingredients
- cucumbers - 1 kg;
- dill - 3 inflorescences;
- garlic - 2 cloves;
- horseradish leaves - 6 pcs.;
- allspice - 1 tsp;
- red pepper - 0.5 tsp;
- currant leaves - 6 pcs.;
- salt - 3 tbsp. l.;
- water - 3 l.
Step by step cooking
- Soak fresh vegetables in water for several hours.
- Put on the bottom of the prepared pan part of the leaves of horseradish and currant, as well as spices and other herbs. Top with a layer of cucumbers. Thus, stack all the ingredients until they come to an end. Cover with currant and horseradish leaves.
- Put on fire 3 liters of water. After boiling, dilute salt in it and pour the saucepan with gherkins to the top. Use only rock salt for brine. The optimal amount is 2 tablespoons per liter of water.
- Press down and leave for a few days. To do this, use a plate of a suitable diameter, on which you place something heavy on top, for example, a jar. Tart, crispy, slightly sour cucumbers, as in the photo, are ready.
Advice: you can pickle cucumbers in any convenient container, even in a bag. But if, according to the recipe, the brine should cover the vegetables completely, then it is better to use an enamel pan. There is no need to take a bottle, because you still do not need to roll it up for the winter.
Secrets of crunch and spicy taste
As you can see, there is nothing complicated in the recipes. But sometimes cucumbers are not as elastic as we would like. To make cucumbers crunchy, you need to know a few secrets on how to cook salted crispy cucumbers at home with cold brine, and then nothing can overshadow the upcoming dinner!
So, for a "crunch" cucumbers need to be soaked in cool water for about 3-4 hours. During this time, even slightly sluggish vegetables will become stronger and more resilient.
The next important factor is water. It is better to take a spring or well, but if this is not possible, then store-bought from a bottle or filtered at home will do.
Some housewives use silver to purify tap water. Whether it becomes purer or not, one can argue, but metals will improve its taste.
To give an interesting aroma and a slightly tart taste, red or black currant berries are added to the cucumber pickle. But you need to put it in moderation, since the taste of salting can be very different from the classic.
Workpiece storage
Store lightly salted cucumbers in a cool place. Try to eat them within 2 weeks, otherwise they will go sour. For a small company, two kilograms of vegetables is enough.
The recipes for cooking cucumbers are similar and come down to soaking with salt and adding spices. But still, in each house they use their own, most favorite option. Try some classic recipes, then add your favorite herbs and spices. It is possible that delicious lightly salted cucumbers will be the highlight of your holiday table.
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Crispy freshly pickled cucumbers can be distinguished among the classic popular variations of snacks. They are prepared using various technologies, because all housewives have personal culinary secrets that are passed down from grandmothers to granddaughters. Below are some interesting ways to prepare snacks.
Recipe for lightly salted cucumbers in a jar in a cold way
Salted cucumbers in a jar in cold water differ from salted vegetables in their rich color, firmness and pleasant crunch. Preservation without hot pouring preserves the natural color. Before considering recipes for lightly salted cucumbers in a cold way, you should familiarize yourself with the general principle of cooking:
- The ingredients are placed in a jar or pan, poured with brine (a liter of water and two large spoons of salt).
- After 24 hours, the product can be eaten.
- There are many different techniques for making lightly salted cucumbers in a jar in cold water.
Salted cucumbers for the winter in a cold way
To please the family or guests with a classic delicious snack for any winter celebration, you can prepare salted crispy cucumbers in a jar in cold water. For this preservation, the following ingredients are needed:
- the main product of the pickling variety - how much will go in;
- garlic - 1 head;
- salt - 200 grams;
- horseradish - 1 leaf;
- dill - 3 umbrellas;
- currant - 5 leaves.
A detailed algorithm on how to pickle lightly salted cucumbers in cold water:
- Vegetables, greens are washed.
- The garlic is cut into small pieces.
- A three-liter bottle, which must be sterilized beforehand, is filled with spices and then with green vegetables.
- After that, you need to fill the ingredients with salt, pour cooled boiled water.
- The container is covered, it must be left to stand for four days.
- The old brine is drained. The future snack is poured with boiled cold water and drained again.
- Preservation needs to be refilled. After the glass container is closed with a polyethylene lid.
- Storage is carried out in a cool place.
Summer salted cucumbers in a jar in a cold way
The summer months are an opportunity to eat a variety of fresh vegetables, although sometimes you want something salty and spicy. The recipe for lightly salted cucumbers in cold water, which are quick and easy to prepare, will help solve the problem. Required products:
- boiled water - liter;
- vegetables - 1 kilogram;
- sugar - 1 large spoon;
- salt - two tables. l.;
- garlic - 3 cloves;
- horseradish - 2 sheets;
- dill - 3 umbrellas;
- black pepper - 7 pieces;
- blackcurrant leaves - three pieces.
Technology for the preparation of extra-salting:
- Rinse the main product well, pour ice water. Leave for three hours.
- After that, garlic, pepper, currant leaves, dill are laid out at the bottom of the jar.
- A three-liter jar is filled with cucumbers, which alternate with horseradish leaves.
- The brine is prepared as follows: boil water, add sugar, salt, cook for ten minutes.
- Pour the workpiece with the resulting liquid (cooled), leave for 3 days.
- When the vegetables change color, the finished product is placed in the refrigerator for 24 hours.
Video: pickling lightly salted cucumbers in a cold way
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