1. Pickled and pickled cucumbers are not the same thing. To prepare the former, use vinegar or lemon acid, and for the second only salt.
2. Previously, cucumbers were pickled in wooden barrels, but now this method is rarely used. It is much more convenient to salt vegetables in regular glass jars. Moreover, the cucumbers turn out to be as tasty as barrel cucumbers.
3. There are two methods of pickling: cold and hot. In the first case, vegetables are poured cold water, and in the second - most often first with cold water, and then with hot infused brine. Jars of cold-pickled cucumbers are closed with nylon lids and stored in the cold. And jars of cucumbers filled hot water, roll up iron lids and can be stored at room temperature.
4. To make the pickles firm and crispy, soak them in ice water for 3-4 hours. You can keep it longer, especially if the cucumbers are purchased.
5. Vegetables and herbs need to be washed, and jars and lids need to be sterilized.
6. After filling the cucumbers with cold water, it is better to place a wide dish or basin under the jar. This is just for convenience: due to fermentation, liquid may leak through the lid.
7. Salted cucumbers will be ready in at least a month.
How to cook pickles
All ingredients are designed for one 3 liter jar. You will need about 1–1½ kg of cucumbers and approximately 1–1½ liters of water for the brine.
However, it is better to determine the exact quantity experimentally: the cucumbers must be compacted very tightly, and the jar must be filled with water to the very edge.
A very simple recipe that does not take much time and effort. The cucumbers will turn out excellent.
The salting method is cold.
Ingredients
- 2 leaves of horseradish;
- 2 cherry leaves;
- 2 dill umbrellas;
- 2 cloves of garlic;
- ½ hot pepper - optional;
- cucumbers;
- 3 tablespoons salt;
- water.
Preparation
Place horseradish, currant and cherry leaves, dill and coarsely chopped garlic and pepper on the bottom of the jar. Pack the cucumbers tightly into the jar.
Dissolve salt in a glass of water. Fill the cucumbers with clean cold water up to half the jar. Then add saline solution and fill the jar completely with cold water. Close the jar tightly nylon cover and immediately put it in a cool place.
kulinyamka.ru Vegetables will give cucumbers an unusual pleasant aroma. And in winter salted carrots and peppers can be used to cook or garnish other dishes.
The salting method is hot.
Ingredients
- 3 carrots;
- 1½ bell pepper;
- ½ hot pepper;
- 1 horseradish root;
- 2 dill umbrellas;
- cucumbers;
- 8–10 cloves of garlic;
- 7 black peppercorns;
- 7 peas of allspice;
- 2½ tablespoons salt;
- water.
Preparation
Cut the carrots into circles, small slices, and hot peppers into small pieces. Place coarsely chopped horseradish root and dill at the bottom of the jar. Tamp the cucumbers into the jar, alternating them with carrots, garlic and all types of peppers.
Dissolve salt in clean cold water and pour it over the vegetables. Close the jar with a nylon lid and leave for 3 days at room temperature. Then pour the brine into a saucepan and bring to a boil.
Wash off the resulting white coating no need. Pour boiling brine over them and seal the jar. Place it upside down and cover with a warm blanket until it cools completely.
Thanks to mustard, the cucumbers will acquire a slight spice, and the remaining ingredients will make them very fragrant.
The salting method is cold.
Ingredients
- 2 dill umbrellas;
- 1 horseradish leaf;
- 3 black currant leaves;
- 3 cherry leaves;
- cucumbers;
- 3 cloves;
- 3 tablespoons salt;
- 1 tablespoon dry mustard;
- water.
Preparation
Place dill, horseradish, currant and cherry leaves on the bottom of the jar. Tamp the cucumbers, alternating them with garlic. Leave some space at the top of the jar.
Pour salt and mustard into the jar. They will just take up the space left above. Fill the cucumbers with clean cold water. Close the jar with a nylon lid, shake slightly and place in a cool place.
Vodka will make the cucumbers even crispier and more flavorful, without being saturated with alcoholic taste.
The salting method is hot.
Ingredients
- 3 dried bay leaves;
- 3 leaves of horseradish;
- 1 dill umbrella;
- 2 cloves of garlic;
- cucumbers;
- water;
- 3 tablespoons sugar;
- 2 tablespoons salt;
- 100 ml vodka.
Preparation
Place bay leaf and horseradish leaves, dill and garlic on the bottom of the jar. Tamp down the cucumbers. Dissolve sugar and salt in clean cold water and pour over the vegetables. Pour vodka on top.
Cover the jar with gauze or a lid with holes. Leave the jar in a dark place at room temperature for 3 days, regularly removing foam from it.
On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour boiling brine over the cucumbers and roll up the jar. Turn it over, wrap it in a blanket and wait until it cools completely.
Cucumbers are lightly sour and have a subtle bready taste.
The salting method is hot.
Ingredients
- water;
- 2 tablespoons salt;
- 60 g rye bread;
- 5 dill umbrellas;
- cucumbers
Preparation
Pour water into the pan, dissolve salt in it, bring to a boil and cool. Break it and place it on the bottom of the jar along with the dill. Cut the ends off the cucumbers and place the vegetables in a jar.
Pour in the cooled brine, close the jar with a nylon lid and leave at room temperature for 3 days. On the fourth day, drain and strain the brine. Bring it to a boil and pour it over the cucumbers. If there is not enough brine, add regular boiling water to the jar.
Roll up the jar, turn it upside down and cover with a warm blanket.
Quickly cooking lightly salted cucumbers is the most convenient way to prepare for festive table simple snacks. In this case, you can use any recipe for cooking vegetables: with cold or hot water. Make it crispy and spicy lightly salted cucumbers in a saucepan you can add non-standard spices, currant or cherry leaves. Among the proposed photo and video instructions, housewives can choose either the fastest way to prepare a snack in 5 minutes or more complex recipes lightly salted cucumbers with aromatic seasonings.
How to cook lightly salted cucumbers in a saucepan - a quick recipe in 5 minutes for housewives
At correct selection and mixing spices the most regular cucumbers will be able to become great snack to the table. You can select them at your own discretion, or you can use already proven recipes that are sure to please all housewives. A simple recipe with the addition of different types pepper and herbs.
Ingredients for cooking lightly salted cucumbers in a saucepan in 5 minutes
- peppercorns (black and white) - 1 tbsp;
- garlic - 5 cloves;
- hot red pepper - 1-2 pcs.;
- salt - 2-3 tbsp;
- sugar - 1 tbsp;
- dill, parsley - a bunch;
- currant and cherry leaves - 5-6 pcs.;
- cucumbers - 2-3 kg.
A quick recipe for cooking lightly salted cucumber in 5 minutes in a saucepan
Crispy and spicy lightly salted cucumbers in a pan - step-by-step photo recipe
To prepare the most delicious lightly salted cucumbers, it is customary to use wooden barrels. But you can easily make it in a convenient saucepan delicious snack to the table. Initially, you can mix the ingredients in a bowl, and then transfer them to another container. But it’s best to immediately cook crispy lightly salted cucumbers according to the recipe in a saucepan. The presence of a lid will allow you to carefully cover the workpiece for good salting.
List of ingredients for the recipe for lightly salted crispy cucumbers in any pan
- cucumbers - 1 kg;
- water - 2 l;
- salt - 2 tbsp;
- sugar, vinegar - 1 tbsp;
- peppercorns - 5 pcs.;
- garlic - 5 small cloves;
- dill - a small bunch;
- Bay leaf- 2 pcs.
Step-by-step recipe for cooking lightly salted spicy cucumber in a saucepan
Delicious lightly salted cucumbers in a saucepan with cold water - recipe with step-by-step photos
Cooking delicious cucumbers in cold water involves preheating it along with spices. So they can give unique taste and aroma of the preparation. If the housewife decides to simply pour cold water over the prepared vegetables, then she should grind all the seasonings well. Or you can prepare a cool brine and then add it to cold water, which will be poured over the vegetables. So use the recipe below lightly salted cucumbers in a saucepan you can with some of your own modifications and changes.
List of ingredients for cooking lightly salted delicious cucumbers in a saucepan
- cucumbers - 3 kg;
- water - 1.5-2 l;
- brine - 100 ml;
- garlic - 1 head;
- currant and cherry leaves - 6 pcs.;
- salt - 3 tbsp;
- sugar - 1 tbsp;
- horseradish leaves - 3 pcs.;
- peppercorns - 10 pcs.;
- dill - bunch.
Recipe with step-by-step photos of preparing lightly salted delicious cucumbers
Appetizing lightly salted cucumbers in a pan - a quick snack recipe
For most housewives who grow cucumbers on their plot, quickly salting them is the best option preparing simple snacks. After all, after a day or even a shorter period of time, vegetables can already be eaten. At the same time, the process of preparing lightly salted cucumbers in a saucepan takes literally half an hour. It is also important simple preparation components for work. Learn how to make lightly salted cucumbers correctly instant cooking in a saucepan, you can use the following recipe.
Ingredients for the recipe for lightly salted cucumber cooked in a saucepan
- garlic - 3 cloves;
- salt - 2 tbsp;
- sugar - 1 tbsp;
- water - about 1 l;
- cucumbers - 1 kg;
- horseradish leaves, dill, peppercorns - to taste;
- ready-made seasoning for pickling - half a pack.
A very quick recipe for preparing delicious pickled cucumbers in a saucepan
How to cook lightly salted cucumbers in a pan with spices in a hot way - video recipe
The use of hot brine is welcomed by many housewives, since this method of preparation allows you to get very tasty and aromatic cucumbers really quickly and easily. After preparing all the ingredients, they should be salted for a short time, and then they can be served along with potatoes, meat and other dishes. How to make lightly salted cucumbers quickly in a saucepan and please your family amazing snack, you can find out in the following instructions.
Detailed video recipe for cooking lightly salted cucumbers with spices in a pan using a hot method
Detailed video with description step-by-step preparation spicy snack will help you pickle cucumbers in a saucepan without any problems. Housewives just need to follow these tips and exactly repeat the author’s actions.
Spicy, spicy or simply crispy lightly salted cucumbers in a saucepan can be prepared quickly and easily. In the proposed photo and video recipes, you can choose the optimal instructions for preparing the snack in cold water or hot. You can also use convenient, quick 5-minute recipes that will help you prepare for the holiday table without any problems. You can use both large and small cucumbers for work. And if you add non-standard spices to the brine, you can even get an amazing preparation that will delight both your household and all guests.
Post Views: 52
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 food on your table. lightly salted cucumbers.
Lightly salted cucumbers cook very quickly and this is not exactly a way to preserve them, since it does not guarantee reliable storage finished product. This rather a way preparations quick snack, which you plan to eat in the next day or two at most. Pickled a small amount of cucumbers - a saucepan, for example - and in the evening I already ate it at dinner. Or I took it with me to a barbecue picnic.
By the way, this great way preparing 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, then in general perfect 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. Gives aroma and taste to cucumbers fresh herbs and garlic, 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 Plastic container with lid.
- fresh cucumbers- 1 kg,
- 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.
It will be 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 them in half lengthwise or simply crush each clove with a knife.
4. Cool the marinade to approximately 80 degrees. This will save green color 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 often unusual recipes very 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 take a ziplock bag that seals tightly, or you can use a durable bag for food products. To be safe, you can put the bag inside a bag so that the released brine does not leak.
This recipe for making lightly salted cucumbers is considered a dry method, because we won’t do it with you. 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. Add a pinch if you want spicy spices, for example, 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 fairly 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. Recipe for lightly salted cucumbers in 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 (black pepper, allspice, coriander seeds, etc. a pinch)
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 alternating 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 next day. The cucumbers will be ready a day after filling the jar with brine.
Quick lightly salted cucumbers with vinegar
But this recipe is simply amazing. delicious cucumbers, 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.
Whatever recipe for quick-cooking lightly salted cucumbers you use, the result will definitely please you. We did a lot of experiments, were surprised and had fun in the process. We went on a picnic, went to the dacha and ate lightly salted cucumbers for dinner.
I wish you too Bon appetit and good luck in pickling cucumbers!
At the very beginning of autumn, there comes a time in my family when fresh cucumbers are already a little boring, and it’s too early to open pickled ones. It's time for light salts, which both adults and children adore. Today I will tell you how to quickly and tasty pickle cucumbers at home different ways: in a pan, in a jar and even in a bag.
Lightly salted cucumbers in a jar in brine
Lightly salted cucumbers cook quickly compared to classic salting. There is no need to sterilize anything, roll it up and wait cold winter to open the jar.
Note to the owner! There are several ways to cook delicious cucumbers: dry, cold and hot. The names speak for themselves. With the dry method, we use only salt and spices; with the cold method, we do not heat the brine; with the hot method, we season it with boiling water.
Prepare freshly salted cucumbers in a liter jar. You can pickle cucumbers in a container of any size, then multiply the amount of ingredients according to the size of your jar.
Ingredients for pickling per 1 liter jar:
- Fresh cucumbers - to fill the jar;
- Dill seeds in umbrellas – 1 piece;
- Garlic – 2 cloves;
- Rock salt – 1 tbsp.
Rinse the cucumbers and even soak them in cold water. Remove the butts and noses. Prepare the jar. Just rinse it with tap water, no need to invent extra work for yourself and sterilize it.
Garlic can be coarsely chopped to enhance its aroma. Sometimes the recipe even suggests grating it. Place garlic and dill umbrella at the bottom of the jar. Now it’s the turn of the cucumbers: place the vegetables in the jar vertically to evenly pickle the fruits.
Advice! Use pimply varieties of cucumbers. Size matters! Choose medium-sized fruits. Too much large cucumbers they will not be hard and will lose their characteristic crunch for low-salting, and small ones are more suitable for pickling for the winter.
Pour salt into a jar filled to the top and pour boiling water over it. Don't worry, the jar won't crack. Close it with a nylon lid. It is very convenient to store such cucumbers in a jar with a twist.
The salt should dissolve, so after the jar has cooled, shake it well just in case. For pickling, cucumbers need 1 day.
On a note! For the first day, vegetables in brine can stand at room temperature. When the pickling is finished, store the cucumbers in the refrigerator. Due to the lack of vinegar in the recipe, the shelf life is only a couple of weeks, but they are unlikely to be left over the next day.
Instant lightly salted cucumbers with mustard
Mustard powder is also useful for quick salting cucumbers
On a note! With the dry pickling method, cucumbers are pickled in own juice and absorb the aroma of spices more. It will take 2 days to prepare, but the result is worth the wait.
If you cook in the summer, then there is no such thing as too much greenery. Add finely chopped dill and parsley to the recipe. In winter, you can use frozen greens.
You will need:
- Fresh cucumbers – 7-10 pcs;
- Rock salt – 1 tbsp. with a slide;
- Sugar – 1 tbsp;
- Mustard powder – 0.5 tbsp;
- Garlic – 4 cloves;
- Vegetable oil.
Don't be surprised that there is sugar in the recipe. But it costs a little less than salt. Sweetness is needed to enhance the taste of mustard.
Prepare the vegetables, wash and trim on both sides. Cut lengthwise into 4 pieces and place in a bowl. Crush the garlic, chop it on a grater and grate each piece well. To infuse the cucumbers with garlic flavor, spread the spices with your hands. Add mustard, sugar, salt and herbs. For dressing, use a tablespoon of oil, stir and cover with a lid or film and leave in a cool place for 48 hours.
The spicy appetizer with mustard is ready. Your guests will appreciate the effort, but try it yourself before all the cucumbers are snapped up.
Instant pickles (not for winter)
There is a way to enjoy salted fruits for dinner. Most quick recipe.
- Fresh cucumbers – 7-10 pieces;
- Garlic – 5 cloves;
- Rock salt – 1 tbsp;
- Cloves – 2 pcs;
- Peppercorns – 2 pcs;
- Currant leaves – 2 pcs;
- Horseradish (leaves, root) – 40 g.
Use a bag for pickling. I advise you to take oven bags as they are thick and the plastic clips will save you from constant tying and untying.
On a note! Do not pickle vegetables with butts. All harmful substances accumulate there. If you are using cucumbers grown in your own garden, you may not need to trim the ends.
The fastest recipe will not take more than 5 minutes to prepare. Place all the spices in a bag, chop the garlic large pieces, and grate the horseradish root. The more horseradish you add, the spicier and crispier the result will be.
Salt and add spices. You can cut the cucumbers into 4 parts for a more even distribution of salt. Shake the bag well and close with a clip.
If you pickled cucumbers in the morning, you can safely open the package in the evening. These cucumbers are best served with boiled potatoes, chicken or meat. You can also use them to prepare Olivier salad and other salads.
On a note! You can pickle cucumbers in 5 minutes. In this case, you need to finely chop the vegetables and add all the spices. Place in a bag and shake well. Leave on the table for 5 minutes. That's it, the dish is ready. But the taste will be different; this option is more like a salad.
A quick way to pickle cucumbers with celery
Celery is the king of vegetables. It is useful from root tips to stem tips! Did you know that dishes with the addition of greens or celery root become lower in calories? Ladies, write down the recipe! Spicy taste Perfect for making an interesting snack.
How to pickle cucumbers deliciously and in a fast way? We will need:
- Fresh cucumbers – 1.5 kg;
- Horseradish - 2 leaves;
- Garlic – 5-6 cloves;
- Rock salt – 3 tbsp;
- Cherry leaves – 4 pcs;
- Celery stalks – 70 g;
- Greenery.
Advice! Iodized and sea salt are not suitable for salting. Use regular cookware. The fact is that iodine in salt reduces the ability of salt to natural preservative. Have your cucumber jars exploded? Perhaps the salt is to blame.
Prepare the cucumbers by trimming the ends. Cut the leaves that you managed to find into pieces. If you can’t find cherries, then use currant or oak leaves.
Finely chop the celery greens and mix with garlic and herbs. Place the leaves on the bottom of the jar, and alternate the greens with cucumbers. When the jar is full, add salt and fill with cold water.
On a note! For the recipe for lightly salted cucumbers, do not pack the vegetables too tightly. For uniform pickling, there should be a small distance between the fruits.
There is no need to shake the jar, just cover it with a cloth or gauze and leave it in a dark place to sour for 3 days. In just a couple of days they will be on your plate.
Advice! Lightly salted cucumbers can also be cooked in a saucepan. If you have a plastic container, you can make a small portion to try. A week after pickling, the taste of lightly salted cucumbers will already be more reminiscent of the usual winter pickles, so it’s better to cook in small portions.
It's better to see once than to hear 100 times! Watch a video on how to pickle cucumbers at home quickly and tasty in a jar, bag or pan:
All recipes do not require special skills. Even people can make instant freshly pickled cucumbers. inexperienced housewife. I wish you a delicious crunch in good company. Bon appetit!
For everyone who loves lightly salted cucumbers - a quick recipe for cooking in a saucepan in brine, which makes the cucumbers crispy and very tasty. With the same success, you can lightly salt cucumbers using this recipe in a jar, since the pickling method is no different. Take what is more convenient for you.
This is my mother's recipe, proven over decades and requiring no changes. You could say classic recipe pickling lightly salted cucumbers.
I know from myself that when you make cucumbers like this, you want them to be ready almost immediately. These quick-cook lightly salted cucumbers in a saucepan will be ready the next day. That is, they need a day to pickle. This speed is explained by one technique, which I will write about below.
So let's get started.
Ingredients
- Cucumbers (as many will fit in the pan)
- 2 sprigs of old dill with umbrellas
- 2 leaves of horseradish
- 4-5 cherry leaves
- 2-3 leaves
- 5-6 black peppercorns
- 1-2 bay leaves
- Salt (at the rate of 1 heaping tablespoon per liter of pan or jar)
- Cold water
Lightly salted cucumbers - quick cooking recipe in a saucepan
How to cook lightly salted cucumbers? To begin with, we take cucumbers and a “gentleman’s set” for pickling them. There is nothing new in this set: as usual - cherry and currant leaves, stems with umbrellas of old dill seeds. Don't forget about a couple of bay leaves and black peppercorns.
Cucumbers will suit completely different ones, depending on what you have and what you like. Depending on their size, you will need more or less per pan or jar. So for two liters you will need about a kilogram of cucumbers, for three - about one and a half, etc.
First of all, you need to wash the cucumbers. If you have had them for a long time (for example, they were waiting in the refrigerator for their time), then it is advisable to simply soak them in cold water for several hours before salting. But if you don’t have time to stretch out this process, then you don’t have to soak it. Just wash in cold water, wash all other salting components.
Then you need to cut off the ends of future lightly salted cucumbers. This is a must, as we want them to cook quickly. But if you have a small family and a large container: be it a saucepan or a jar (well, it may be that for your family and three liter jar will it be big?), then I recommend leaving the cucumbers that will go to the bottom of the jar without trimming. Since you will eat them last, you don’t need them to quickly “reach their condition.”
And then, after the cucumbers are trimmed, you still need to make cuts on them with a knife: on each cucumber there are 2-3 cuts. That is, we pierce the cucumber, but not all the way through, and we cut through the cucumber, but not all the way. Just as shown in the photo. We always usually make three cuts. It is these cuts that allow your cucumbers to pickle so that you can eat them the very next day.
And then put a dill branch, prepared washed cherry and currant leaves, a horseradish leaf and peppercorns on the bottom of the pan or jar. We put in bay leaves, but I don’t recommend putting more than two leaves, as they give off bitterness.
Then layer the cucumbers to the top of your pan or jar.
All that remains is to add salt and add water. Salt should be calculated based on the volume of your pan or jar. And for each liter of volume take a tablespoon “with the top” of stone or sea salt. So, if I have a 2-liter saucepan, then I need 2 tablespoons of salt, if the saucepan or jar is 3-liter, then accordingly, put 3 tablespoons of salt.
Simply put salt on top of the cucumbers and pour cold water on top.
There is no need to prepare any brine separately, since the salt itself will dissolve perfectly in the water without your unnecessary movements.
And put on top the same set of “bells and whistles” that you put on the bottom of the pan or jar.
And then, attention: cover the pan with a lid, and simply cover the jar with a nylon lid (without closing it tightly) and simply place it in the kitchen at room temperature. Do not place in a cold place, be it a refrigerator or a cellar. So the pan with cucumbers should sit for a day.
Immediately after a day you get very tasty lightly salted cucumbers. I specifically timed it this time. I made it at 2:00 pm one day, and on the second day at the same time the cucumbers were delicious. And so, after a day you need to put the pan or jar with our lightly salted cucumbers in a cold place. Because lightly salted cucumbers taste much better cold. And we no longer need to speed up the process of salting them.
We put them in the refrigerator and after a few hours you can take them out of there!
Well, if you need it even faster, then (recipe at the link). There is no need to wait at all.
Yes, and don't miss the most delicious tomatoes — .
I will be glad if you also like these lightly salted cucumbers according to the recipe for quick cooking in a saucepan.
Loading...