EntranceLightly salted crispy cucumbers in a jar and a saucepan - a quick recipe for boiling water (hot) and cold water (cold), without vinegar. Recipe with a photo of salted crispy cucumbers for the winter
My friends, summer is in full swing. Not far off and harvesting season. But first, we will treat ourselves to lightly salted cucumbers. Today, I will gladly tell you how to make them tasty, fragrant and crispy.
Earlier, I talked about. Now, I propose to consider options for hot salting. I present to you a small selection of recipes. Each of which is interesting and good in its own way.
The process of preparing a vegetable for pickling will not take you much time and effort. All you need is a little effort and desire. Then your result will be excellent!
Lightly salted cucumbers, cooked according to any of the recipes below, instantly leave the table. They are so appetizing and palatable that everyone at the table, eating one, is here reaching out for another!
Although there are no basic mandatory criteria, it is worth listening to some advice. I'll write them down below:
- For speedy salting, the vegetable should be cut around the edges or make several small cuts.
- To make the cucumbers elastic again, as if they had just been picked, hold them for several hours in ice water. You can actually add ice cubes.
- The best option for pickling is small cucumbers. Small the same size, with a thin peel and pimples.
- To preserve the crunch of the vegetable, despite hot way, stack them not very tightly to each other.
- Rock salt is ideal. In no case do not take iodized. Otherwise, they will not turn out crispy and tasty. Because iodine is a strong emollient.
- To ensure that the product is salted to the same extent, put them vertically in a container.
Choose the recipe according to your liking, according to the possibilities. Prepare this wonderful appetizer soon and treat it to your family members and guests! You will be convinced that such a dish can be eaten before overeating! Good luck, great vibes!
Hot cucumbers in a saucepan with horseradish and pepper
Peculiarity this recipe in that we use not the dill umbrellas that are familiar to us, but their seeds. Or you can use fresh dill. As many do. However, with the seeds it turns out not a little worse. Therefore, rather harvest and experiment.
Necessary:
- Cucumbers - 2.5 kilograms
- Garlic - 1 head
- Horseradish leaf - 3 - 4 pieces
- Celery - 2 - 3 pieces
- Cherry branch - 2 pieces
- Dill seeds - 1 tbsp. l.
- Allspice - 1 tablespoon
- Hot peppers- 2 pieces
- Bay leaf - 2 - 3 pieces
- Water - 3 liters.
Procedure:
Fill a deep dish necessary quantity liquids. Pour salt into it, dissolve
Put peppercorns, a couple of hot peppers, bay leaves in a saline solution. Heat up to boiling point
Rinse cucumbers from earthen grains and accumulations of dust. Trim everyone's noses
Cut all garlic cloves in half
Put horseradish leaves and a small branch of cherry into another deep saucepan
Spread the first layer of cucumbers, filling it with half of the total amount of garlic
Place a cherry branch in the center, spread out celery
Repeat the layer of cucumbers again. Scatter dill seeds over their surface. Throw in the rest of the chopped garlic.
Remove boiled brine from heat. Let it cool down a bit for five to ten minutes. Carefully pour them into the laid mass. From above build oppression. It is desirable that it covers the entire surface of the content
Leave in the room until completely cool. This will take approximately five to six hours. After that, rearrange in the cold for one day.
As soon as the specified time has passed, you can put it on the table. In addition, boil the potatoes.
Happy tasting and great vibes!
The option is more suitable for connoisseurs of fragrant gourmet snacks. It's impossible to stand still on the sidelines. Since the aroma and spring appearance of such cucumbers will captivate from afar. And why not try?
Necessary:
- Cucumbers - 1.5 kilograms
- Garlic - 10 - 12 teeth
- Horseradish leaf - 4 pcs.
- Currant leaf - 7 - 10 pieces
- Fresh dill - 1 bunch
- Water - 2 liters
- Salt - 4 tbsp. l.
- A mixture of peppercorns - 1 tbsp.
- Clove bud - 2 teaspoons
- Bay leaf - 4 - 5 pieces
Procedure:
Thoroughly rinse the vegetable, foliage. Prepare the garlic by rinsing it like everything else. Cut garlic cloves in half. Chop fresh green dill.
Spread currant and horseradish leaves over the area of the bottom of a clean and deep pan.
Arrange cucumbers close to each other, sprinkling them with chopped dill. Adding chopped garlic pieces.
In a second volumetric saucepan filled with water, dissolve the salt. Put pepper, bay leaf and cloves into the solution. Heat on the stove until boiling. Next, remove from fire.
Carefully pour the brine over the laid mass with spices. Close them with a lid. Leave in room to cool.
In the future, rearrange the filled cooled container in the refrigerator for a day.
Exactly in a day, you can try.
Bon appetit, fertile summer season to you!
I want the cucumbers to retain their rich color. I have not been able to find such a recipe. However, quite by accident, I read the secret of such an ambassador. It turns out there is such a product. It will help preserve the color without spoiling the taste. This is known to all alcoholic drink like vodka. And don't let that scare you, but rather move on to practice. Try this delicacy for yourself.
Necessary:
- Cucumbers - 10 kilograms
- Dill - 320 grams
- Currant leaf - 320 grams
- Horseradish leaf - 170 grams
- Chopped garlic - 20 grams
- Water - 7 liters.
- Salt - 320 grams
- Vodka - 150 milliliters
Procedure:
Rinse cucumbers thoroughly in clean cold water. Cut off stems and stems.
The most successful size is small and medium. Through the young peel, the brine better impregnates the pulp, saturates with aroma. Such vegetables are more elastic, saturated
Immediately pick and process fresh herbs and garlic. Everything must be perfectly clean, without the slightest grains of dirt or dust.
Put the cucumbers in a saucepan or barrel, alternating with the prepared spices. From above, the main vegetable must necessarily cover the greens.
Boil water in a clean saucepan, pour salt into it. When the brine boils, pour vodka into it, immediately remove from heat
Pour the prepared mass with hot brine. Press down with a load. Cover with a tight lid. Leave to marinate for a day. Then, it will be possible to serve on the table for sampling.
Such salty snack keeps well refrigerated.
Bon appetit, good pickles!
Lightly salted cucumbers with mustard and hot chili with vinegar
And this one interesting recipe for spicy lovers. Such cucumbers go well with potatoes, meat. Especially while on vacation.
Necessary:
- Cucumbers - 1 kilogram
- Garlic - 8 - 10 teeth
- Chili pepper - 1 - 2 pieces
- Dill green - 1 bunch
- Coriander seeds - 1 tsp
- Zira - 1 tsp
- Water - 1 l.
- Salt - 1 tbsp. l.
- Powdered mustard - 1 tsp.
- Vinegar 9% - 2 teaspoons
Procedure:
Rinse the cucumbers thoroughly, trim the edges. Cut the peeled garlic cloves in half. Cut hot pepper into thin rings.
Fold tightly to each other in a dish suitable for salting. Lay, alternating with dill, garlic, chili pepper, coriander and cumin.
Pour water into another container, pour salt into it. Stir until it is completely dissolved. Heat to a boil, remove from heat. Then add mustard and vinegar.
Pour the laid vegetable with this brine. Close them with a lid. Allow to cool completely indoors. After rearranging for a day - two in the cold.
Best pickles to you!
Incomparable cucumbers. With a light aromatic aftertaste. Try it, you won't be disappointed!
Necessary:
- Cucumbers - 1.5 kilograms
- Horseradish leaf - 1 piece
- Dill - 2 umbrellas
- Currant leaf - 3 pcs.
- Cherry leaf - 3 pcs.
- Hot pepper - 1 piece
- Garlic - 5 teeth
- Salt - 1 tablespoon
- Water - 1 - 1.5 liters
Procedure:
Cut the processed cucumbers on both sides, put in a deep pan
Divide each clove of garlic in half, put to the cucumbers
Rinse the leaves of currants and cherries thoroughly in running water under a tap, spread them between cucumbers
Rinse the horseradish leaf, cut it off and put it in a saucepan.
Pour dill umbrellas with running water, add them to the total mass of products
Prepare brine. After dissolving salt in water, heat the mixture
Bringing it to a boil, pour over the cucumbers with the added products, the resulting solution, the vegetables should be completely covered with liquid. Cool, then refrigerate
If you deal with cucumbers in the evening, then in the morning you can put them in the refrigerator. By lunchtime, the snack will be ready. You can start eating. You will definitely admire the resulting taste of lightly salted snacks.
Put sliced cucumbers on the table.
Good day and great appetite!
Salted cucumbers with tomatoes per 1 liter of water
A combination of tomatoes and cucumbers is a great idea. Delicious and original. Appearance pleasing to the eye. Perfectly whets the appetite.
Necessary:
- Small cucumbers - 700 grams
- Medium tomatoes - 700 grams
- Garlic - 3 - 4 teeth
- Young horseradish - 1 sheet
- Dill - 3 - 4 umbrellas
- Cherry - 2 - 3 leaves
- Black currant - 2 - 3 leaves
- Grapes - 2 - 3 sheets
- Allspice peas - 6 - 7 pcs.
- Black peppercorns - 6-7 pieces
- Water - 1 liter
- Salt - 1 tbsp. l with slide
- Sugar - 1 tbsp. l.
Procedure:
Process cucumbers. Pierce the tomatoes in some places with a fork.
Peel the garlic, cut each clove into thin slices.
Rinse the greens, chop with a knife.
In the dishes used for pickles, shift some of the spices, pepper, garlic.
It is most convenient to use any one of the listed containers for pickles, or rather enameled, ceramic, glass or clay.
Arrange fresh cucumbers and tomatoes on top. Add the remaining greens with spices to the main mass.
Dissolve salt and sugar in boiling water.
Pour hot brine over cucumbers. Wait until it cools down to room temperature. Lightly cover the container with vegetables, send in the refrigerator for a day.
Garnish with chopped dill or parsley leaves, if desired. Serve sliced on the table. Enjoy your meal!
Video - a recipe for salted cucumbers in Warsaw
And what you will not meet in our time. Like simple cucumbers, the usual way of salting. However, how many options for their preparation. Here you will learn how to make them lightly salted with dry powdered spices. Using not only pepper, horseradish, garlic. But also fragrant barberry. The taste is excellent. And quality on conscience. The result will be so tasty that you will lick your fingers.
You can watch the entire instruction in the video below.
All have been studied detailed recipes. With their help, you will receive delicious cucumbers. Each recipe is a hot pickling method. That is, it is used in the preparation of snacks hot pickle. There is absolutely nothing terrible or dangerous about this. Everything is done in a short amount of time. Once you try it, you will be sure of it! You will see, such cucumbers will become a constant snack on your table. Especially if they are small. But for kids it is very convenient to use gherkins. Only it is necessary to reduce the number of dosages of the composition. And they look good on the table too.
Never be afraid to experiment! The main thing is to be willing to try something new. And your family will definitely appreciate it. Both adults and children.
Cook with love! Keep positive and positive attitude! Enjoy your meal!
They are considered a traditional and widespread snack of Russian cuisine. Unlike pickled cucumbers, lightly salted cucumbers cook much faster. Unlike pickled cucumbers, which are aged in brine for a long time, lightly salted cucumbers, due to short pickling, turn out to be less salty and spicy. Hence the name.
Today there is a large number of different ways cooking salted cucumbers. AT last years recipes for lightly salted instant cucumbers, which can be eaten in just half an hour, began to enjoy wide popularity. Such salted cucumbers are prepared in a bag with different herbs and spices, without any brine.
Cucumbers prepared in this way are also delicious, but those who have tried them know very well that they taste significantly different from classic cucumbers that were cooked in brine and aged for 2-3 days.
Quick salted cucumbers in a jar unlike lightly salted cucumbers in the package, they have a characteristic sour taste and a more spicy flavor, due to the fermentation that occurs in the brine. Today I want to offer you a recipe for quick salted cucumbers in a jar, from the category grandmother's recipes. You can eat such cucumbers the next day, but if you wait 2-3 days, you can enjoy the full bouquet of their taste.
Before proceeding with the recipe and learning how to cook crispy lightly salted cucumbers, I want to give a list of herbs and spices that can be used to pickle cucumbers. In addition to the ingredients that you see below, you can use cloves, caraway seeds, dill, mushroom grass, tarragon, cherry, horseradish and grape leaves, mint, bay leaf, oak leaves for pickling cucumbers.
Basic ingredients for one liter jar:
- Cucumbers - 4-5 pcs.,
- Garlic - 2 cloves,
- Dill umbrellas - 2 pcs.,
- Parsley sprigs - 3 pcs.,
- Currant leaves - 2-3 pcs.
Brine Ingredients:
- Water - 1 liter,
- Salt - 2 tbsp. spoons,
- Coriander grains - 10-15 pcs.,
- Black ground pepper- pinch
Quick salted cucumbers in a jar - recipe
To get truly crispy lightly salted cucumbers, it is recommended to use them immediately after they have been plucked from the garden. it perfect option. After lying down for a while, even in the refrigerator, the flesh of cucumbers becomes looser and less juicy. To restore freshness to cucumbers before salting or pickling, it is recommended to soak them in cold water for 1-3 hours.
The time for soaking them in water will depend on how lethargic they are. To make cucumbers pickle faster, cut off the ends on both sides. Large cucumbers can additionally be cut lengthwise into two or four parts.
Prepare the remaining ingredients for pickling cucumbers. Peel the garlic cloves. Cut them into two pieces. Small garlic cloves can be left as is. Wash the sprigs of dill, parsley and currant leaves.
Scald the jar in which you will cook salted cucumbers with boiling water, or sterilize over steam. Put currant leaves, sprigs of dill and parsley, garlic in a jar.
Fill the jar with cucumbers. Cucumbers lay out in a vertical position.
Place a sprig of parsley on top.
Prepare the brine. Pour salt into boiling water.
Add coriander seeds for flavor.
You can additionally put cloves if you like its smell, mustard seeds, allspice and black peppercorns. In the brine for lightly salted cucumbers, I added only coriander and ground black pepper. Marinade for salted cucumbers should boil for about 5 minutes.
Pour cucumbers with hot brine.
Close the jar with a plastic lid. Leave it warm for 2 days.
Quick salted cucumbers in a jar. A photo
During this time, the brine will become cloudy and become sour, and the cucumbers themselves will change their color to a more yellow one. It means that crispy salted cucumbers in a jar ready. They are incredibly tasty with boiled young with dill. And with them you can cook a lot of delicious vegetable salads. Enjoy your meal.
Today I was at the market, I bought cucumbers and so I wanted to make lightly salted cucumbers. Fresh cucumbers good, but sometimes you want to diversify your table. I cook them in two ways. If you need to cook very quickly, pour boiling water, and if there is time - cold water. In these cases, salted cucumbers are different in taste and appearance. I prefer cucumbers soaked in cold water.
for a 3 liter jar
- 2 - 2.5 kg cucumbers
- 3 art. tablespoons of salt (no top)
- 2-3 currant leaves
- 3-4 cherry leaves
- 1/2 horseradish sheet
- 1 branch dill (flowers and stem)
- 2-3 cloves of garlic
Two recipes for lightly salted cucumbers
- My cucumbers. In order for the cucumbers to pickle faster, it is necessary to cut off the tips of the cucumbers on both sides.
- We wash the leaves, cut a sprig of dill and a horseradish leaf into pieces.
- We divide the leaves of currant, cherry, horseradish, dill into two parts and put one part on the bottom of the jar.
- We clean the garlic and put it in a jar without crushing it.
- Cucumbers are placed tightly in a jar. If the cucumbers are large, you can cut them into pieces.
- Lay the second part of the greens on top.
- Pour the filled jar with boiling water or cold water (here you yourself choose which water to fill), close the plastic lid and shake or turn it over several times to dissolve the salt.
- Cucumbers cooked hot and cold even look different and taste the same:
- Leave the cucumbers room temperature. In about a day, the cucumbers will be ready. If you pour boiling water, then they quickly turn out lightly salted. Taste the cucumbers and if this is the taste that you like, we send the cucumbers to the refrigerator so that the fermentation stops. And if you like more acidic, keep further at room temperature.
Salted cucumbers will good addition to the second courses or for a snack.
Lightly salted cucumbers are a truly old Russian a traditional dish. At every holiday, in almost any salad, for the first and second, in every meaningful prescription you can find these wonderful vegetables.
The hostesses have tried so many things, so many experiments and so many recipes that there is not enough paper to write everything out. It is necessary to dwell on the most popular and tried-and-true methods.
More often, they are interested in making cucumbers not only tasty and lightly salted, but also strong and crispy. If you follow all the rules of salting, follow the recipes, then everything will work out.
Today on the menu. Lightly salted cucumbers with garlic and instant herbs:
According to any of these recipes, the very next day you will be able to enjoy extraordinarily tasty lightly salted cucumbers - all homemade ones will be stunned!
Lightly salted cucumbers with garlic and instant herbs in a jar: a classic recipe
it traditional recipe in the bank. Previously, they only cooked in it. Not everyone thought of the package. But there were at least a dime a dozen cans - all preservation, pickling and salting were done only in them.
According to this classic recipe you can cook lightly salted cucumbers very quickly. And not necessarily in the summer, you can also in the winter (now there are a lot of this stuff in stores). Well, in the summer - they are their own, and therefore tastier! Prepare in 15-20 minutes. And after 2 days you can already eat these flawless salty fruits.
Today we will cook classic salted cucumbers with garlic and herbs in a 3 liter jar. You can take both 1 and 2 liter - respectively, reducing the products, corresponding to the proportion.
Ingredients
- Cucumbers - half a kilogram (a little less, a little more - anyway),
- Garlic - 3-4 cloves,
- Greens - a couple of leaves of currants, cherries,
- Dill - 2 umbrellas,
- Peppercorns - 5 peas,
- Bay leaf - 1-2 pieces,
- Coarse salt - a couple of tablespoons,
- Sugar - 1 teaspoon,
- Filtered water - 1 liter,
- 3 liter jar.
Recipe
The first step is to wash the fruits and dry. Trim the ends. If the vegetables are a little “tired”, then they should be cheered up with very cold water. Let it stay in it for a while. Large fruits should be cut in half or quarters.
You can put the whole greens (or how I do a little chopping - they give juice faster) to the bottom of the jar.
Then peel the garlic cloves and cut into slices. You send to the bank. There is also pepper.
And on top of this green-garlic "carpet" you lay our cucumbers.
It's time to prepare the brine. To do this, boil water in a separate container, add salt and sugar. And let it boil for another 5 minutes - let it dissolve completely.
While still hot, quickly pour the brine into the jar of vegetables. (So that the jar does not crack, it is necessary to scald it slightly hot water or put a wet and cold towel down).
We do not need to roll salted cucumbers, since today our task is not to pickle for the winter, but to make them lightly salted for consumption immediately. So we cover the top with gauze and in a dark, cool place.
After 2 days (I try the next day), lightly salted cucumbers with garlic and instant herbs are ready for testing.
Eat as it is or with a side dish - rustic potatoes are just right.
In the jar there is another way to pickle cucumbers - by the dry method (here it is clear that without water). All the ingredients are just chopped in a jar. We divide the cucumbers in half and then into several more parts. We close the jar and shake for 3 minutes. Leave it to soak for a couple of minutes and the dish is ready.
Thus, in 5 minutes we have fresh salted cucumbers ready - quickly and tasty.
It's not bad to add such cucumbers to .
Lightly salted cucumbers with garlic and instant herbs in a bag: a quick recipe in 5 minutes
Quick Recipe in 5 minutes This recipe is similar to the previous one in a jar of dry salting. It is also called classic. Because he is simple.
In order to get ready-made salted cucumbers within 5-10 minutes, it is necessary to divide each vegetable into more parts. So that they can all salt evenly.
I do it differently and keep the cucumbers whole.
Products
- Cucumbers (fresh) - one kg.,
- Garlic - 4 small cloves,
- Greens - a bunch of dill and cilantro,
- Salt - one tablespoon
- Sugar - optional (1 teaspoon)
How to cook classic salted cucumbers quickly and tasty?
How much easier. Rinse the fruits and dry. Remove the buttocks and pierce each with a fork in several places. So they quickly absorb salt and dry marinade.
Finely chop all herbs and garlic.
Put all the products in the bag and shake thoroughly.
Tie up the bag and put it in another bag so nothing leaks.
Shake the bag periodically for 3 hours. Salted cucumbers are ready.
And if, as I said above, vegetables are cut into 8-10 slices, our dish will be cooked in 5 minutes.
Now watch the video recipe:
Lightly salted cucumbers in a bag for 2 hours
Lightly salted cucumbers with garlic and instant herbs in a saucepan: a cold pickling method
With this recipe, the cucumbers are strong - they keep their shape, crispy and very tasty.
Compound
- Fresh cucumbers - 6-7 pieces,
- Garlic - 3 cloves,
- Greens (2 leaves of blackcurrant, cherries, 2 tops of dill),
- Rock salt - 3 tablespoons,
- Clean cold water - about a liter, a little less,
- Sugar - 1 teaspoon.
Recipe
First of all, prepare the vegetables - wash and wipe. Cut off the ends.
Put green leaves, dill and finely chopped garlic on the bottom of the pan. It is better to leave one third of these products for later.
Lay cucumbers on top and the remaining third.
In cold water, knead the salt until completely dissolved. And fill the pan with this brine.
At room temperature, lightly salted cucumbers will be ready in 2 days, in a cool place - in 3-4 days.
In the same way cold salting you can salt not only in a saucepan, but also in a jar or even in wooden tubs.
These pickled fruits will be a great addition and even an ingredient in mouth-watering dishes:
All of the above recipes with brine are just right for this topic. You can use both hot and cold pickling methods.
The only difference is that when using hot brine and with sterile jars, you can store this type of vegetables for a long time. Usually they are prepared for the winter.
And with a cold brine - you can already eat almost the next day. But still, it is better to wait and hold the fetus in the solution for at least 3 days, for better salting. So they turn out crispy and insanely tasty.
The cooking process comes down to one thing: a certain amount of salt is dissolved in water proportionally, seasonings and herbs are added. So for a 3-liter jar, 3 tablespoons of salt is enough. And don't overdo the spices.
Vegetables are not tightly laid out in a jar and poured with prepared brine.
Lightly salted cucumbers with garlic and instant herbs with boiling water
This method of pickling cucumbers impregnates the latter evenly and efficiently. Crispy vegetables are ready for 2-3 days.
Ingredients
- Cucumbers - 1 kilo,
- Garlic - 1 small onion head,
- Greens - cherry and horseradish leaves (2-3 pieces each),
- A pair of dill umbrellas,
- Salt - 2 table. spoons,
- Sugar - half a table. spoons,
- Peppercorns - 4-5 peas,
- Water - litre.
How to cook with boiling water
I recommend fresh fruits. Soak the vegetables just taken from the bush in a bowl of water. To get stronger and keep in shape. Then we remove the "Butts".
Tear the green leaves with your hands and fold to the bottom. There are also peppercorns and finely chopped garlic.
Now carefully fold the vegetables. We don't press hard on each other.
Now we are preparing the marinade (brine - as you like). Boil clean water in a saucepan and add salt and sugar there. Let's cook for 5 minutes and quickly pour our "precocious".
We close and clean until "good times". After 2-3 days we try and treat all household members.
Lightly salted cucumbers with garlic and instant herbs on a mineral water
Another interesting recipe for little pickled cucumbers - on mineral water with gases. And this is also fast way. And the fruits are crispy and tasty.
Products
- Fresh cucumbers - about one kilogram,
- Garlic - 4 cloves,
- Greens - a leaf of horseradish, 3 - cherries, a bunch of dill,
- Coarse salt - two tablespoons,
- Black peppercorns,
- Mineral water (mineral sparkling water) - 1.5 liters.
mineral water recipe
Just like in other recipes, cook the vegetables first. We clean, wash, cut off the ends.
All greens down containers for pickling. Fruit on top.
Mix salt in a glass of mineral water and pour. If the mineral water is already salty, then add less salt.
Close and leave to soak for one or two days.
By the way, I have verified delicious recipes other vegetables:
- Bell Pepper Lecho - Lick Your Fingers - 11 Honey Recipes
Lightly salted cucumbers with garlic and instant herbs with tomatoes
And now we will add a little zest - we will add tomatoes to our main products. Let all summer vegetables be salted in one "batch". For one thing, and check what tastes of lightly salted tomatoes.
There are also several manufacturing options: dry in a bag and with brine in a jar. Only for cooking in a bag, we need small tomatoes - Cherry varieties, so that they are salted faster. When used in a jar, regular greenhouse varieties are sufficient. The difference is that the fruits were not large.
Ingredients for the recipe in the package
- Cucumbers - half a kilo
- Cherry tomatoes - 300 grams,
- Garlic - 2 cloves,
- Greens - in the form of a leaf of horseradish and a bunch of dill,
- Salt - 1 table. a spoon,
- ground black pepper,
- Sugar is for everybody.
Dry salting
We take cucumbers not large, small ones are better. Everything is clear with tomatoes - much smaller than Cherry.
Finely chop the greens and garlic and put in a bag with vegetables. Salt and sugar and pepper. We shake it fifteen times and for a while in the refrigerator.
The next day, if it’s completely unbearable, then after 20 minutes, otherwise it’s better for a day - we open the bag and try - or rather, we enjoy crispy salted cucumbers and strong tomatoes.
And here is the video:
I got another one for you wonderful recipe few pickled cucumbers - in Hungarian with vinegar. I myself drink the brine obtained from the fermentation process just like that - I like it just like that - slightly spicy.
Ingredients
- small cucumbers,
- Horseradish is the root
- Dill,
- Rye bread - a piece,
- Salt,
- Vinegar.
How to cook lightly salted cucumbers in Hungarian style
Wash and dry vegetables. Trim the ends and cut the fruit lengthwise. That way they will dry out faster.
Finely chop dill and horseradish root.
We lay out the cucumbers in a jar in layers, sprinkling with horseradish and dill. top piece rye bread. And on bread 5 drops of table vinegar.
We prepare the brine in the proportion of 1 liter - 1 tablespoon of salt.
Pour the brine into a jar and cover with a saucer on top. Remove to a warm dry place.
The next day, you will notice that our brine has darkened. But don't be scared - it's all right. It will brighten by the third day. That's when our salting will be finally ready. It's time to try!
Now a video pickling recipe from Soviet times, when they were only sold in Hungarian:
And this is not all recipes for quick preparation of lightly salted cucumbers. If you add at least one more ingredient to each of them, you get a different taste, different sensations.
And you can make crispy cucumbers on vodka, with honey, spicy, with mustard, with olive oil, with an apple and others ...
All because of your fantasies and possibilities.
Enjoy your meal!
salted cucumber recipe
Ingredients:
Cucumbers about half a kilogram
Small bunch of dill
2-3 large garlic cloves
5 pieces. peppercorns
2 pcs. allspice
1 PC. dried bay leaf
Water
Liter jar
Salt 1 tbsp. l. (on a 2-liter jar - 2 tablespoons of salt, etc.)
1. Shown here are all the spices we need for our brine. We clean the garlic and wash the dill.
2. Cut off the tips from the cucumbers on both sides.
3. Liter jar wash well. We put all the spices down, then we put cucumbers in it! You can cut them in half lengthwise if yours are large. Pour salt up or down, it doesn't matter.
4. Fill with boiling water. If you fill it with cold water, then it will take about two days to wait for ready-salted cucumbers, but my recipe is quick, so we fill everything with boiling water, the cucumbers will pickle faster this way. Almost everything is ready! When cool, close the jar with a lid and put it in the refrigerator! After twelve hours, you can already eat. I hope you enjoy the ready-made crispy cucumbers. Bon appetit!