Nature pleases with beautiful young green foliage and, looking at all this beauty, I remembered my favorite way of preparing crispy lightly salted cucumbers. In our family, everyone without exception loves these cucumbers. This recipe makes them super crispy, firm, and retains their richness. green color. And the taste!... Mmm... beyond words. This is something. Yes, for barbecue, for potatoes. Well, I think you already understand that this recipe for crispy cucumbers should not be overlooked - in the summer you will need it many, many times: it has been tested several times. Write it down!
Ingredients:
- fresh cucumbers - two kilograms;
- dill greens - one bunch;
- garlic - one large head;
- salt - two level tablespoons.
Crispy lightly salted cucumbers. Step by step recipe
- We wash two kilograms of fresh cucumbers with cold running water. Inspect for rot or other damage.
- Place them in a deep bowl or other container and pour on top cold water(so that the water completely covers our cucumbers) and let stand for one to two hours.
- Tip: for pickling cucumbers important point is the choice of the cucumbers themselves. After all, beautiful and delicious result, first of all, depends on how you approach the choice of cucumbers when purchasing. What you should pay attention to: size (it is best to choose small cucumbers of the correct shape: no more than 15 centimeters long), peel (should be undamaged, dark green, elastic). A lumpy surface with small spikes indicates that such cucumbers have fewer seeds, and the flesh is denser and crispier, without voids. These cucumbers are ideal candidates for our recipe. I would also like to add that cucumbers grown in open ground, much more aromatic and tastier than greenhouse ones.
- We wash a bunch of dill with cold running water and cut it into three to four centimeters long (not finely).
- We disassemble the head of garlic into cloves, peel each of them. I always choose a larger head of garlic because I love the noticeable aroma of garlic in the jar of cucumbers.
- While the cucumbers are soaking, you need to prepare the jars. With this recipe I can fill two liter jars. You will choose the size and number of cans yourself, since everyone different varieties and sizes of cucumbers. Each housewife will be able to compact them into jars differently. BUT! The speed of eating these crispy lightly salted cucumbers will be equally high for everyone. And after a couple of days you will again return to the stage of preparing the cans. Fortunately, you don’t need to sterilize anything!
- So, wash the jars well and line the bottom with dill.
- After two hours, drain the water from the bowl with cucumbers.
- We begin to tightly pack the cucumbers into the jar, add a couple of cloves aromatic garlic, a little more dill.
- Fill the jar with cucumbers to the top.
- Then add one level tablespoon of salt to each jar (for one liter jar cucumbers is one level tablespoon of salt).
- Fill our cucumbers in a jar with boiling water to the top, cover nylon cover and shake well.
- Then remove the lid and leave the jars of lightly salted cucumbers on the table to pickle them.
- A day later our crispy lightly salted cucumbers completely ready to eat.
Be sure to try making lightly salted cucumbers using this recipe. The cucumbers always turn out tasty and crispy, and there are no difficulties in preparing them. These lightly salted cucumbers are great for increasing your appetite and are a great addition to any lunch or dinner. Both children and adults love them.
Every summer, as soon as young cucumbers appear, the period of pickling them begins - in jars for the winter, or in a saucepan for a quick fix to eat them lightly salted. True, to prepare a crispy, lightly salted delicacy that smells of dill and garlic, you need to wait a few days. And I really want to speed up this process! Fortunately, this is quite possible.
There are many recipes for quick pickling of cucumbers. Moreover, you can use cold or hot way, which one is more preferable for you. For example, when using hot brine, they will be ready in an hour.
What recipes can you use for cooking cucumbers in a pan, what pickling method should you choose? Let's talk about this on the Popular About Health website:
Some cooking tips
To get tasty, evenly salted cucumbers, use young vegetables that are approximately the same size. It is ideal to take small fruits, with thin skin and pimples - these will definitely be salted quickly.
If you have large specimens, it is better to cut them in half. Very large - into three parts.
Before cooking, be sure to wash the vegetables with running water and then soak them in cold water for a couple of hours. During this time, they will be cleared of nitrates and get rid of bitterness. In addition, they will be saturated with moisture, which will subsequently make them crispier.
Cooking cucumbers in a saucepan - recipes
Cold salting method:
This is a very simple recipe, following which you will get delicious, aromatic vegetables Two days later. This method is convenient for ordinary urban kitchens and is suitable for dacha conditions.
Us will be needed: per 2 kg fresh fruits- one and a half liters of soft cold water, 3-4 tbsp. regular salt, 1 tbsp sugar, as well as 1 head of garlic, a pair of dill umbrellas.
For additional aroma and taste, take more: 1 horseradish leaf (or a piece of chopped root), 4 black currant leaves, 3 cherries, 1 tsp. mustard seeds.
You can also use 5-6 grains of allspice and black pepper, a couple of bay leaves.
Preparation:
Prepare the cucumbers as described above, trim the ends. In volumetric enamel pan add half of all the greens (wash fresh ones well first) and seasonings.
Peel the garlic, cut each clove into several pieces. Place half in a saucepan. We will use the remaining garlic later.
Place cucumbers on top of the greens in layers, close to each other. Place a little garlic on each layer. Cover the last layer with the remaining herbs.
Separately, mix water with salt and sugar, stir well until everything dissolves.
Pour the resulting brine over the vegetables in the pan. Cover with a large, slightly smaller plate. Cover with a gauze napkin and place a weight. For example, a liter jar of water. The load is needed to speed up the salting. Without it, the cucumbers will be salted in 4-5 days, but with it the process in the pan goes faster.
Place the pan in a cool place, preferably in the cellar, where it is not hot and there is no sun. After two days you can serve it.
Hot salting method:
If waiting two days is too long for you, use this pickling method. The boiling brine penetrates almost instantly into the vegetables and the cucumbers can be eaten immediately after cooling. The only bad thing is that they lose their bright emerald color. However, the taste is very good - juicy, crispy, lightly salted and aromatic!
To prepare this method, you will need products: for 2 kg - 2 liters of water, 3-4 tablespoons of salt, 1 tablespoon of sugar, and another 1 head of garlic, a couple of dill umbrellas.
Also take a couple of horseradish leaves, 4 black currant leaves, 2 cherry leaves. 1 tsp each mustard seeds, black pepper (peas). If desired, you can add a few sprigs of tarragon.
Preparation:
Wash the large enamel pan well and pour boiling water over it. Process the cucumbers and trim the ends.
Wash the greens thoroughly and place half of them on the bottom of the pan. Peel the garlic, cut the cloves into 2-3 parts. Spread half of all the garlic over the greens.
Fold the cucumbers in dense layers. Place a little garlic on each layer. Cover the last layer with the remaining herbs and spices.
In a separate pan, boil water, add mole and sugar, boil until they are completely dissolved.
Pour the boiling solution over the cucumbers. Close the lid and leave until completely cool. They can be cooled in the refrigerator before use, or eaten as soon as they cool down on their own.
Five-minute cucumber recipe
You can prepare lightly salted crispy cucumbers using this simple recipe. They can be eaten almost immediately.
Using certain spices you can diversify the taste and aroma of vegetables. For example, add more pepper and garlic, you will get more pungent taste. If you put a little sugar, you won't use it spicy seasonings, you will get tender cucumbers that children love very much.
We will use the spices described in this recipe. Well, you can change them as you like.
So we required: 1 kg of young vegetables, dill, a pinch of black pepper, salt to taste, 4 cloves of garlic.
Preparation:
Prepare the cucumbers, trim the ends. Cut into circles, a little larger than for a salad - each no more than 0.5 cm thick. Place in a deep bowl, add salt and pepper, mix thoroughly.
Place finely chopped herbs and garlic pressed through a crusher at the bottom of a small enamel pan. Grind this fragrant mixture with a wooden masher until the juice appears.
Add cucumber slices to the ground spices. Cover the pan with a lid and shake vigorously for a few minutes. Leave to soak for 10 minutes. Then serve with boiled potatoes. Bon appetit!
Lightly salted cucumbers can be prepared in cold and hot brine, without water at all and in their own juice.
Which cucumbers are suitable for quick pickling?
The best lightly salted cucumbers are obtained if you choose ones that are the same size and small (but not gherkins).
It is permissible to take and large cucumbers, but at the same time it is important to choose greens of the same size - not so much for beauty, but so that they are equally evenly salted.
Why do you need to cut off the ends of cucumbers?
Cucumbers with the ends cut off are salted faster; in addition, this helps get rid of nitrates, which are probably in your cucumbers and, as a rule, accumulate in the tips.
How to make cucumbers crispy?
In order for the cucumbers to be crispy you need
1. select pickling varieties of cucumbers;
2. before salting, fill them with clean (preferably well) water for at least 2-4 hours, change the water periodically;
3. Be sure to add horseradish or oak leaves.
What is the best way to place cucumbers in a jar?
It is better to place cucumbers in a jar vertically - this will allow them to be better salted.
Offered here classic recipe Can different ways diversify. Some housewives, for example, instead clean water They use mineral water in the recipe, and some even use alcohol in the recipe. But you don’t have to go to extremes, you can find a simple good recipe delicious homemade cucumber preparations at the Vienna Dacha.
Classic recipe lightly salted cucumbers
Ingredients:
1.5 kg cucumbers
1l water
2 tbsp. spoons of salt
1 tbsp. spoons of sugar
1 head of garlic
allspice corns
hot pepper - optional
greens (dill umbrellas, black currant leaves, cherry leaves, horseradish leaves).
Preparation
Wash the cucumbers and pour cold, clean (spring, well or purified) water for 2-4 hours, change the water periodically.
To speed up pickling after soaking, you can cut off the ends of the cucumbers.
Place some of the herbs and garlic and pepper on the bottom of the dish (enamel, ceramic or glass), then lay the cucumbers in layers, placing them with herbs, garlic and pepper, and cover with horseradish leaves.
Brine
for 1 liter of water,
2 tbsp. spoons of salt and
1 tbsp. spoon of sugar.
Bring to a boil and pour hot brine over the cucumbers (cover completely).
Lightly salted cucumbers with apples
1 kg cucumbers,
2 tbsp. spoons of salt
2 green sweet and sour apples,
2 cloves of garlic,
1 bay leaf,
black peppercorns,
a large bunch of dill with umbrellas,
3-4 black currant leaves,
3-4 cherry leaves,
1 horseradish leaf.
Bring the brine to a boil and pour over the cucumbers (cover completely).
Cool at room temperature, then put it in the refrigerator to prevent the fermentation process.
Lightly salted cucumbers will be ready in a day.
Spicy cucumbers
1 kg small cucumbers,
1l water
6 tablespoons coarse salt
4-5 cloves of garlic,
1/2 hot pepper,
a large bunch of dill.
The cooking process is similar to the classical method.
Lightly salted cucumbers with tarragon
For a 3 liter jar
2 kg cucumbers,
1.5 liters of water
75g salt
10g tarragon (tarragon),
20g dill umbrellas,
8-10 cloves of garlic,
20g black currant leaves,
20g horseradish leaves,
20g cherry leaves.
Prepare a brine from salt and water, bring to a boil, pour over the prepared cucumbers, cool at room temperature, then put in the refrigerator. The cucumbers are ready in a day.
Lightly salted cucumbers in cold brine
Ingredients
Firm cucumbers of equal size
garlic cloves
dill umbrellas
leaves of currant, cherry, horseradish
black and allspice peas
Bay leaf
Brine
per 1 liter of clean water (spring, well or purified)
2 tbsp. tablespoons salt (not iodized)
Fill a 1-5 liter container (enamel, ceramic, glass) with cucumbers in layers (you can cut off the ends), placing each layer with spices and herbs.
Prepare the brine: stir the salt in water until completely dissolved, do not boil.
Pour over the cucumbers until the water covers them completely. Keep at room temperature for several hours, then put in the refrigerator or cold cellar to prevent the fermentation process. Cucumbers are ready in 2-3 days
Dry method of preparing lightly salted cucumbers
Ingredients:
1kg small cucumbers
1 tbsp. spoon of salt
3-4 cloves of garlic
several sprigs of dill, cherries, black currants, horseradish
plastic bag or a jar with a screw cap.
Preparation
Wash the cucumbers, cut off the ends (you can cut them into pieces).
Finely chop the dill and grind with salt in a mortar.
Place everything in a plastic bag and tie the bag.
Shake well so that the cucumbers in the bag rub against each other.
Then cool the bag of cucumbers.
Over the next 4 hours, periodically shake the bag very vigorously and cool it.
After 4 hours (cut earlier) the cucumbers are ready. They retain a juicy green color and acquire an extraordinary aroma.
Using the same principle, you can pickle cucumbers along with young zucchini.
Lightly salted cucumbers with zucchini (without water)
1kg cucumbers
1kg young zucchini
3 tbsp. spoons of salt
1 teaspoon sugar
3 cherry leaves
4-6 blackcurrant leaves
2 leaves of horseradish
1 bunch of dill with umbrellas
3-5 cloves of garlic.
Preparation:
Wash the cucumbers and trim the ends. Peel the zucchini and cut into slices. Chop dill and garlic.
Place cucumbers, zucchini and all seasonings in a container and shake thoroughly. Leave in a warm place for 1 hour, then put in the refrigerator for 2-3 hours, shaking occasionally to ensure even salting.
Lightly salted cucumbers can be made unique by combining a variety of different ingredients in the recipe. spice plants. By adding to cucumbers, for example, tarragon, celery, basil, oak leaves, cherries, currants, parsley, (), thyme, cilantro, you can find your unique recipe and give a specific taste, unique only to your cucumbers.
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: cold or hot water. You can make crispy and spicy lightly salted cucumbers in a saucepan with the addition of non-standard spices, currant leaves or cherries. Among the proposed photo and video instructions, hostesses can choose the most quick way preparing snacks 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
Preparation delicious cucumbers in cold water involves pre-heating 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. Therefore, you can use the recipe below for lightly salted cucumbers in a saucepan 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 saucepan - a quick snack recipe
For most housewives who grow cucumbers on their plot, their quick salting 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 recipes for 5 minutes, which will help you prepare for the festive 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.
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A long time ago, our grandfathers, great-grandfathers, grandmothers, and great-grandmothers saved the harvest by canning or pickling it.
Lightly salted cucumbers have been around since then. It seems to me that you are also familiar with the situation when there is a lot of harvest and you don’t know what to do with it. As always, methods of pickling, preservation, or simply freezing come to our aid. Cucumbers lightly salted recipe crispy instant meals have always been, are and will be. They have always been a part Slavic cuisine. But sometimes they are salted for too long, for example three or four days. Well, we really want to try them as soon as possible. Or have potatoes and lightly salted cucumbers for dinner with your family. So what to do? I'll give you a few recipes. One of them is also on our website - Pickling cucumbers without sterilization.
Recipe 1. Lightly salted crispy cucumbers, quick recipe
- Cucumbers - kilogram,
- garlic - one head,
- dill - 1 bunch,
- currant leaves - 9-15 leaves,
- peppercorns (black).
- 2st. spoons of salt,
- Mineral water- 1 l.
Preparation:
Pre-cut the cucumbers on one side and the other. Place 3-5 currant leaves, a third of dill, 2-3 cloves of garlic and a few black peppercorns at the bottom of the container. Then put half of the cucumbers into the pan. Cover them with 3-5 currant leaves, 2-3 cloves of garlic, a few black peppercorns and half of the remaining dill. Add the remaining cucumbers, also covering them with 2-3 cloves of garlic, 3-5 currant leaves, a few black peppercorns and the remaining dill. Mix mineral water with salt. Mix well and pour into the pan with cucumbers. Mineral water promotes quick pickling of cucumbers. Cover with a small plate so that not a single cucumber floats to the surface. And tomorrow everything will be ready.
Recipe 2. Five-minute recipe (Spicy)
- Cucumbers - 1 kilogram,
- garlic - 2 cloves,
- salt - one tbsp. l. (with a slide),
- black pepper,
- red pepper,
- dill - 3 sprigs.
Preparation:
Wash the cucumbers first with a brush, since the peel absorbs too many toxins and dirt. Trim on one and the other side. Cut into four pieces. We put it in a bag, this way the cucumbers pickle faster. Then chop the garlic into small pieces and chop the dill. Put it in a bag. Add red and black pepper to taste, it all depends on how spicy you like it. We put 1 tbsp. l. (heaped) salt.
We tie the package. The main thing is that the bag is loose so that the cucumbers can be shaken. Shake and leave for ten minutes.
Recipe 3. Recipe for lightly salted cucumbers with bay leaves
- Cucumbers-0.5 kg,
- dill,
- garlic - 3-4 cloves,
- bay leaves - 2-3 pcs.,
- salt - 2 tsp,
- sugar-2 tsp,
- hot water - 1 cup.
Preparation:
Cut the cucumbers into four parts and place them in a container. Finely chop the dill and place it in a container with cucumbers. Omit bay leaves into a cup of hot water (for one minute). Chop the garlic and add it along with the bay leaf to the container with the cucumbers. Salt, sugar. Mix and place in a bag (without holes). Tie and leave for an hour, shaking the bag every 20 minutes.
Recipe 4. Recipe for crispy lightly salted cucumbers
- Cucumbers - 2 kg,
- dill,
- garlic - 1 head,
- 2 tbsp. salt (without a slide).
Preparation:
Soak the cucumbers in water for 1-2 hours (preferably cold). Coarsely chop the dill and garlic and pour into a container with the cucumbers. Add salt, cover the container with a lid and mix well. Leave it on the table for a day.
Recipe 5. Instant lightly salted cucumbers
- Cucumbers - 2 kg,
- 1 head of garlic,
- horseradish leaves - 5-6 pcs.,
- cherry leaves - 5-6 pcs.,
- dill,
- salt - 2-3 tbsp. l.,
- mineral water (highly carbonated) - 1.5 l,
- black peppercorns.
Preparation:
Cut the leaves of horseradish, cherries and dill. Divide into three equal parts. Add a third part to the bottom three-liter jar. Add 6-7 cloves of garlic. Place half of the cucumbers vertically into the jar. Add 2-3 tbsp. l salt and pour mineral water. Cover the top with some horseradish leaves, cherries and dill. Place the remaining cucumbers and cover with the remaining herbs. Add 1 tbsp. l salt. Fill with mineral water. Cover with a lid. Place for a day in a dark and cool place, but not in the refrigerator.
Recipe 6. Lightly salted crispy cucumbers
- Cucumbers - 2 kg,
- horseradish root - 4 pcs. medium size,
- garlic - 7 cloves,
- currant leaves - 15 pcs,
- dill - 3 sprigs.
- Water (for a three-liter bottle) - 1.5 l,
- salt-2 tbsp. l. with a slide.
Boil water and add 2 tbsp. l. salt and stir well.
Place currant leaves, dill and half of finely chopped horseradish into a pre-prepared jar. Add 3-4 cloves of garlic. Pack the cucumbers tightly into the jar, add the remaining garlic and horseradish root. Pour the marinade into a jar and cover with a nylon lid. After 24 hours at room temperature everything will be ready.
Recipe 7. Lightly salted cucumbers for the winter
- Cucumbers - 1.5 kg,
- cherry leaves - 3-4 pcs.,
- currant leaves - 4-5 pcs.,
- horseradish - 2 roots,
- garlic - 2-3 heads,
- dill - 3-4 umbrellas,
- celery - 2 sprigs,
- black peppercorns - 6-7 pcs.
Soak the cucumbers in cold water for several hours. After soaking, cut the cucumbers on both sides. Peel the horseradish and garlic. Place half the cherry leaves, currant leaves, half the celery, half the dill, garlic and horseradish and 6-7 black peppercorns on the bottom of the jar. Place half of the cucumbers in the jar. Add all the remaining greens on top of the cucumbers. Place the remaining cucumbers in the jar. Fill with brine. Cover with a lid. Cucumbers are pickled for two days.
Recipe 8. Instant lightly salted crispy cucumbers
- Cucumbers - 1 kg,
- currant leaves,
- dill (fresh or old umbrella),
- garlic - 2-3 cloves,
- cherry leaves,
- horseradish leaves.
Boil water, dissolve salt in it and cool or take cold boiled water and immediately dissolve.
Preparation:
Wash the greens thoroughly. Leave the cucumbers in cold water for a couple of hours. to make them crispier. Place half of the greens on the bottom of the pan; you can even take the leaves with twigs. Chop the garlic there too. We place the cucumbers, pre-cut on both sides (so that they can quickly become lightly salted; besides, it is believed that the tips contain the most nitrates). To pickle, cucumbers must be placed vertically, this way they will become lightly salted better and faster. It is better to take cucumbers of the same size, so they will be salted at the same time. Pour brine over the cucumbers; it is better to strain the brine, as sometimes there are small pebbles in the salt. If there is not enough liquid, just dilute more. Cover the tops of the cucumbers with the remaining herbs. We tear the cucumbers on top with a clean towel and leave them on the table until the evening. In the evening, cover with a lid and put in the refrigerator. And remember what less cucumbers, the faster they salt. For example, if you take cucumbers measuring 10 cm, they will be ready within 24 hours. If you like very lightly salted cucumbers, this will be perfect for you. If you want the cucumbers to be more salted, it may be better if they sit a little longer. As you eat lightly salted cucumbers, you can add fresh ones to this brine; you won’t be able to use the brine endlessly, but you can for up to two weeks. Then you will need to make a fresh one. Cucumbers should be stored in the refrigerator and not overcooked, otherwise they will turn from lightly salted to highly salted.
Recipe 9. Instant lightly salted crispy cucumbers
Ingredients (recipe for a three-liter jar):
- Cucumbers - 2 kg,
- cherry leaves (can be currants) - 5-6 pcs.,
- bay leaves - 3-4 pcs.,
- garlic (preferably young) - 1 head,
- black peppercorns - 6-7 pcs.,
- black hot pepper- 2 pcs.,
- horseradish leaves - 2 pcs.,
- salt - 2 tbsp. l. (with a slide),
- mineral water (highly carbonated) - 1.5 l.
For 1.5 liters of mineral water put 2 tbsp. l. salt, always with a slide. Stir well.
First, let's prepare the cucumbers, trim them on both sides and CUT (do not cut) in the middle. We put either cherry leaves or currant leaves on the bottom of the jar. We put 3-4 bay leaves. Coarsely chop the garlic and add to the jar. Add black hot peppers, for those people who have stomach problems or small children, this is not recommended. Add 6-7 black peppercorns. We also put one leaf of horseradish on the bottom (the second one will be on top), coarsely chopped dill. Place the cucumbers tightly. Place a horseradish leaf and dill on top. Fill with mineral water and salt. Cover with gauze and leave at room temperature for a day. After this, they can be eaten, but it is advisable to cover them with a nylon lid and put them in the refrigerator.
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