Vladimir Morozov/Flickr.com
This is the so-called cold salting method. It takes a little longer, but the cucumbers turn out crispy and flavorful. In addition, it is convenient to place vegetables in a pan and remove them from there.
Ingredients
- 1 kg of cucumbers;
- 1 liter of water;
- 1 tablespoon salt;
- 1 teaspoon sugar;
- 3 cloves of garlic;
- 1–2 leaves of currants and horseradish;
- 1–2 bay leaves;
- 5–7 black peppercorns.
Preparation
Cucumbers will only be salted for a day, so they should be small, young, with thin skin.
Wash the vegetables thoroughly and soak them in cool water for 2-3 hours. After this, cut off the butts and, if desired, cut the cucumbers into four parts.
Prepare the brine: boil water along with sugar and salt. Cool. Place washed currant and horseradish leaves, dill, and peeled garlic cloves on the bottom of a three-liter saucepan. Place the cucumbers tightly on top.
Pour in brine, add bay leaf and peppercorns. Cover with an upside down plate and place something heavy on it. Put it in the refrigerator - you can try it every other day.
barockschloss/Flickr.com This recipe involves pouring hot water: it turns out faster, but the cucumbers crunch a little less than with cold pickling. Getting vegetables out of a jar is not as convenient as from a pan, but you don’t need pressure. Well, the jar does not need to be sterilized.
Ingredients
- cucumbers (how many will fit in a three-liter jar);
- 5 cloves of garlic;
- 3 tablespoons salt;
- a small bunch and 1–2 umbrellas of dill;
- water.
Preparation
Wash the cucumbers and cut off their bottoms. No need to soak. Place dill and peeled garlic at the bottom of a well-washed jar (the cloves can be cut into 2-3 parts).
Stuff the cucumbers into a jar as you would for the winter. Place dill on top and add salt. Pour boiling water over it all and cover with a plastic lid.
Shake the jar well to distribute the salt, and when cool, put it in the refrigerator. After 12–15 hours, lightly salted cucumbers can be served.
Rawlik/Depositphotos.com The peculiarity of this method is that there is no brine: the cucumbers are salted in their own juice and, as a result, have an excellent crunch. The bag is convenient to store in the refrigerator, you can even put it in a drawer for vegetables and fruits.
Ingredients
- 1 kg of cucumbers;
- 1 tablespoon salt;
- 1 head of garlic;
- 1 bunch each of basil and dill;
- 2–3 peas of allspice;
- 5–7 black peppercorns.
Preparation
Wash the cucumbers. If they have had time to lie down, fill them with cold water for a couple of hours. If only from the garden, just pierce it in several places with toothpicks.
Wash the greens, peel the garlic and chop it all, but not too finely. If your household doesn't like basil, use cherry or grape leaves.
Place the herbs and garlic in the bottom of a plastic bag. You can use baking bags: they are stronger.
Place cucumbers on top. Crush the peppercorns - black and allspice - with a knife so that they release their aroma. Sprinkle it and salt on the cucumbers. Close the bag tightly and shake until the ingredients are mixed.
Place the bag in the refrigerator for 3–5 hours, or better yet, overnight.
Natalycolodi/Flickr.com Another way to pickle in a bag. These cucumbers will not crunch much: vinegar and oil make them a little soft. But the vegetables will taste spicy with a pleasant sourness.
Ingredients
- 1 kg of cucumbers;
- 2 heads of garlic;
- 1 tablespoon salt;
- 1 tablespoon olive oil;
- 1 teaspoon apple cider vinegar;
- 1 teaspoon sugar;
- bunch of dill.
Preparation
Wash the young cucumbers and cut off their butts. Overgrown vegetables can be cut into circles. Place 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 appear from time to time. Sprinkle the cucumbers with garlic and chopped dill (or other herbs of your choice).
Tie and shake the bag until the contents are thoroughly mixed. 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.
5. Quick lightly salted cucumbers with mustard
focus on aperture/Flickr.com Thanks to 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 sugar;
- 2 teaspoons salt;
- 1 teaspoon table vinegar;
- ¼ teaspoon mustard;
- ¼ teaspoon ground black pepper;
- bunch of dill.
Preparation
Cut the washed cucumbers into quarters and place in a deep bowl. Add spices: vinegar, mustard, ground pepper, salt, sugar, chopped dill and finely grated garlic.
Mix everything well, cover the cucumbers with a plate and place in the refrigerator. After a couple of hours, these lightly salted cucumbers can be eaten.
6. Super-crispy lightly salted cucumbers in mineral water
miracle2307/Depositphotos.com Another option for cold salting. Only instead of ordinary water, carbonated mineral water is used as a basis. With soda, the salt quickly penetrates the cucumbers and makes them super crunchy.
Ingredients
- 1 kg of cucumbers;
- 1 liter of unsalted mineral water with gas;
- 2 tablespoons salt;
- 3 cloves of garlic;
- a small bunch and 1-2 umbrellas of dill and other greens to taste.
Preparation
Wash the small pimply cucumbers thoroughly and cut off the ends on both sides. Peel and cut the garlic into thin slices.
Place sprigs of dill and some garlic at the bottom of a plastic or glass container. Place the cucumbers tightly on top and sprinkle with the rest. If you place cucumbers in several rows, sprinkle each with garlic and herbs.
Dissolve salt in mineral water and pour it over the cucumbers. The brine should completely cover them. Close the container with a lid and put it in the refrigerator for 12–15 hours.
Lightly salted cucumbers are a light snack, not difficult to prepare, which will undoubtedly add a bright twist to your everyday or holiday feast. Fragrant and crispy cucumbers will be a great addition to most dishes on your table.
There are a lot of recipes for making lightly salted cucumbers, which confirms that there are no limits to creativity with crunchy friends. Housewives can use ready-made step-by-step recipes or change anything according to their experience and knowledge. In this article I will offer you recipes for delicious crispy cucumbers in hot brine.
The essence of preparing lightly salted cucumbers is based on the fact that cucumbers, like a sponge, quickly absorb salt, various additives and aromas. When thinking through the marinade, remember that each component will leave its mark on the taste of lightly salted cucumbers.
The variety of ways to prepare them opens up a choice of delicious recipes for cucumber season. You can prepare lightly salted cucumbers in cold water and the so-called “dry” method of quick pickling.
It should be noted that a convenient container for quick salting can be a saucepan, a glass jar, or even a strong plastic bag.
You can prepare lightly salted cucumbers in a couple of hours, but you can get the result only in a day. When pickling lightly salted cucumbers, you can use vinegar, soy sauce, horseradish, cherry or currant leaves.
Classic recipe for lightly salted cucumbers in a saucepan
There is nothing easier than preparing lightly salted cucumbers according to the classic recipe with hot brine. Tasty, aromatic and crispy on your table - serve them with boiled potatoes. A great combination for a delicious lunch.
You will need:
- fresh cucumbers - 2-3 kg
- peppercorns (black and white) - 1 tbsp. l.
- garlic - 5 teeth.
- hot red pepper - 1-2 pcs.
- salt - 2-3 tbsp. l.
- sugar - 1 tbsp. l.
- dill - 50 g
- parsley – 50 g
- currant and cherry leaves - 5-6 pcs.
Cooking method:
In a saucepan of suitable volume, place 2 liters of water on fire.
When the water boils, add salt, sugar and pepper to it
Prepare two types of peppercorns - black and white
If desired, you can crush some of the peas in a mortar to obtain maximum spicy taste.
Peel the garlic, thinly slice the hot pepper
Adjust the amount of pepper to your taste - for a slight spiciness it is better to take 1 pepper, and for a bright, rich taste put 1.5 - 2 peppers
Wash the parsley well; it is better to cut off its long stems, leaving only the leaves on the branches.
Rinse the dill thoroughly, leaving its stems - they will give the appetizer an excellent taste and bright aroma.
Rinse the vegetables well under running water and trim off their edges.
Prepare dried currant and cherry leaves
If you have them fresh, you need to rinse them thoroughly.
Place the spices on the bottom of the pan, cut large cloves of garlic in half lengthwise
Meanwhile, place all the greens on the bottom of the pan.
Press down the spices and herbs with cucumbers, under them they will not float to the surface
Gently distribute them in the pan
Pour boiling brine over vegetables
Cover them with a lid of a smaller diameter - it will press them down with its own weight so that they are completely immersed in the liquid
Leave the cucumbers in the brine for 18-24 hours at room temperature
After the specified time, you can take a sample!
Place the pan with vegetables in brine in the cold
Bon appetit!
Cooking lightly salted cucumbers in a jar with horseradish
What delicious cucumbers! So they ask to try them quickly, to enjoy their taste and juicy crunch. Be sure to prepare cucumbers according to this simple recipe - you will succeed.
You will need:
- 1 kg fresh cucumbers
- 4-6 pcs. dill in umbrellas
- 2-3 pcs. horseradish leaves
- 3-4 pcs. garlic cloves
- 1-2 pcs. hot pepper pod
- 1 liter of water
- 2 level tablespoons of salt
Cooking method:
Put water on the fire, after it boils, dissolve salt in it
Rinse fresh medium-sized vegetables thoroughly in cold water, cut off the edges
Peel the garlic, rinse the horseradish leaves and dill umbrellas well
Tear horseradish leaves into large pieces by hand
First place some horseradish leaves, dill umbrellas, garlic in a glass jar of a suitable size - make a kind of “pillow” out of them.
Place the last umbrella of dill on top and pour boiling salted water over it.
Close the jar with a nylon lid, leave the vegetables in the brine at room temperature
After the brine has completely cooled in the jar, put it in the cold - this will slightly stop the salting and keep the snack fresh.
After 10-12 hours you can try cucumbers
Bon appetit!
Delicious lightly salted cucumbers with herbs and garlic
You will need:
- cucumber – 1.5 kg
- water - 1.7 l
- table salt - 2 tbsp. l.
- bay leaf - 2-3 pcs.
- red hot pepper - 1 pc.
- garlic - 3 teeth.
- parsley - 1 bunch
- dill - 1 bunch
Cooking method:
Take the required amount of water into a 2-liter saucepan, add salt and bay leaf, put on fire
Wash cucumbers, dill and parsley
Separate the garlic into cloves
We begin to fill the jar with herbs, vegetables and garlic, cut in half
Be sure to add red pepper
Having laid all the cucumbers, fill a three-liter jar with boiling water
To prevent the glass of the jar from cracking, carefully pour hot water one tablespoon at a time with a ladle.
Fill the jar with brine up to the neck to cover the top cucumbers
Leave them in the brine at room temperature for 18-24 hours
Bon appetit!
Video recipe for crispy lightly salted cucumbers
Summer is in full swing and it's time to think about creating delicious homemade preparations for the winter. Pickled cucumbers are one of our favorite winter treats. Today I will tell you how you can make delicious homemade instant pickles.
A clear and easy step-by-step recipe suitable even for beginners in canning. You can prepare quick pickles in just a few hours.
Ingredients:
- fresh cucumbers - 1 kilogram;
- pickled cucumbers – 2 pieces;
- garlic – 1 head;
- black peppercorns - to taste;
- granulated sugar – 1 tbsp;
- salt – 2 tbsp;
- water – 1 liter;
- greens for marinade (blackcurrant leaves, horseradish leaves, cherry leaves, etc.) - to taste.
Use the herbs and leaves you like as aromatic spices for the marinade. If you have never rolled cucumbers before, I recommend starting with a mixture: dill, black peppercorns, horseradish leaves and black currant leaves.
How to pickle cucumbers quickly and tasty
Rinse the cucumbers thoroughly, cut off the tails or simply carefully peel the skin off the “butts” and cover with cold water.
Let the cucumbers steep in water for 3-4 hours at room temperature. The more the cucumbers are infused, the faster the brine will “take” them.
Place the soaked cucumbers and herbs for the marinade in layers in a three-liter jar. You can arrange the cucumbers and herbs for the marinade randomly, not in layers - at your discretion. The main thing is to distribute all the ingredients evenly so that homemade quick pickles have the same even taste.
Add a few pickles to the jar. This is done so that fresh cucumbers “set” faster.
Boil water in a separate saucepan. Add salt and sugar to it, mix thoroughly. Pour boiling brine over the cucumbers and cover with a lid.
You can try homemade instant pickles just a few hours after you pour boiling water over everything. I recommend rolling them in the morning, then by evening they will be ready. If you want to cook lightly salted cucumbers, then simply pour the marinade directly into the pan with soaked fresh cucumbers and do not add salted ones. Bon appetit!
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