EntranceRecipe for salted crispy cucumbers in a saucepan. Salted cucumbers - what spices and herbs to put
Summer is in full swing and it's time to think about creating delicious homemade preparations for the winter. Pickles are one of my favorite winter treats. Today I will tell you how you can cook delicious homemade instant pickles.
A clear and easy step-by-step recipe is suitable even for beginners in canning. Quick pickles you can cook in just a few hours.
Ingredients:
- fresh cucumbers- 1 kg;
- pickled cucumbers - 2 pieces;
- garlic - 1 head;
- black peppercorns - to taste;
- granulated sugar - 1 tbsp;
- salt - 2 tablespoons;
- water - 1 liter;
- greens for marinade (blackcurrant leaves, horseradish leaves, cherry leaves, etc.) - to taste.
As fragrant spices for the marinade, use those herbs and leaves that you like. If you have never rolled cucumbers before, I recommend starting with a mixture of dill, black peppercorns, horseradish leaves and blackcurrant leaves.
How to pickle cucumbers quickly and tasty
Rinse the cucumbers thoroughly, cut off the tails or just gently peel the skin from the "ass" and pour cold water over it.
Let the cucumbers soak in water for 3-4 hours room temperature. The more cucumbers are infused, the faster the brine will “take” them.
Soaked cucumbers and greens for marinade lay out in three layers liter jar. You can lay cucumbers and greens for the marinade arbitrarily, not in layers - at your discretion. The main thing is to evenly distribute all the ingredients so that homemade quick pickles have the same even taste.
Add a few pickled cucumbers to the jar. This is done so that fresh cucumbers “grab” faster.
Boil water in a separate saucepan. Add salt and sugar to it, mix thoroughly. Pour the cucumbers with boiling brine and close the lid.
You can try homemade instant pickles within a few hours after you pour boiling water over everything. I recommend rolling them up in the morning, then by the evening they will be ready. If you want to cook lightly salted cucumbers, then just pour the marinade directly into the pot with the soaked fresh cucumbers and do not add salted ones. Enjoy your meal!
one of the most popular dishes festive table. They are loved by adults and children, they are great for side dishes, meat dishes and drinks. There are many appetizer recipes, but the most popular are those that are prepared quickly and easily. Let's figure out how to make this simple appetizer so that the gherkins are crunchy and everyone will like it.
Pickled cucumbers in cold brine
The first country cucumbers appear on the beds in the middle of summer. From this moment, you can start culinary experiments, namely pickling cucumbers with cold and hot water. This is the most simple snack, which diversifies the diet and will delight with an unusual taste.
The primary task is to choose the right vegetables: small, strong, only specimens plucked from the garden are best suited for salting. They should be about the same size, then they will salt more evenly.
Ingredients
Servings: - +
- cucumbers 1 kg
- garlic cloves 3 pcs.
- horseradish 1 sheet
- dill 3 inflorescences
- salt 2 tbsp. l.
- sugar 1 st. l.
- water 1 l
per serving
Calories: 28 kcal
Fats: 1 g
Carbohydrates: 6.1 g
30 minutes. Video recipe Print
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Advice: To make cucumbers pickle faster, you can cut off their tips. But in cool water, any vegetables are cooked longer than in hot water, you need to take this into account.
Salted cucumbers in hot brine
If there is not enough time for salting, then you can use classic way. Such cucumbers taste like barrel cucumbers: just right for picnics and festive dinners.
Time for preparing: 60 minutes
Servings: 5
The energy value
- calorie content - 31 kcal;
- fats - 1 g;
- proteins - 0.1 g;
- carbohydrates - 6.5 g.
Ingredients
- cucumbers - 1 kg;
- dill - 3 inflorescences;
- garlic - 2 cloves;
- horseradish leaves - 6 pcs.;
- allspice - 1 tsp;
- red pepper - 0.5 tsp;
- currant leaves - 6 pcs.;
- salt - 3 tbsp. l.;
- water - 3 l.
Step by step cooking
- soak fresh vegetables in water for several hours.
- Put on the bottom of the prepared pan part of the leaves of horseradish and currant, as well as spices and other herbs. Top with a layer of cucumbers. Thus, stack all the ingredients until they come to an end. Cover with currant and horseradish leaves.
- Put on fire 3 liters of water. After boiling, dilute salt in it and pour the saucepan with gherkins to the top. Use only rock salt for brine. The optimal amount is 2 tablespoons per liter of water.
- Press down and leave for a few days. To do this, use a plate of a suitable diameter, on which you place something heavy on top, for example, a jar. Tart, crispy, slightly sour cucumbers, as in the photo, are ready.
Advice: you can pickle cucumbers in any convenient container, even in a bag. But if, according to the recipe, the brine should cover the vegetables completely, then it is better to use enamel pan. There is no need to take a bottle, because you still do not need to roll it up for the winter.
Secrets of crunch and spicy taste
As you can see, there is nothing complicated in the recipes. But sometimes cucumbers are not as elastic as we would like. To make cucumbers crunchy, you need to know a few secrets on how to cook salted crispy cucumbers at home with cold brine, and then nothing can overshadow the upcoming dinner!
So, for a "crunch" cucumbers need to be soaked in cool water for about 3-4 hours. During this time, even slightly sluggish vegetables will become stronger and more resilient.
The next important factor is water. It is better to take a spring or well, but if this is not possible, then store-bought from a bottle or filtered at home will do.
Some housewives use silver to purify tap water. Whether it becomes purer or not, one can argue, but metals will improve its taste.
To give an interesting aroma and a slightly tart taste, red or black currant berries are added to the cucumber pickle. But you need to put it in moderation, since the taste of salting can be very different from the classic.
Workpiece storage
Store lightly salted cucumbers in a cool place. Try to eat them within 2 weeks, otherwise they will go sour. For a small company, two kilograms of vegetables is enough.
The recipes for cooking cucumbers are similar and come down to soaking with salt and adding spices. But still, in each house they use their own, most favorite option. Try a few classic recipes and then add your favorite herbs and spices. It is possible that delicious lightly salted cucumbers will be the highlight of your holiday table.
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Harvest season is in full swing. It's time to talk about how to cook salted cucumbers.
Salted cucumbers- the most popular summer snack. They are great to serve with boiled potatoes, kebabs, fried chicken, and also use as a component for salads, and just crunch for pleasure.
Dry-cured cucumbers also taste great. They delight with crunch and aroma. And it takes less effort and time.
Choice of cucumbers for quick salting
It is better to take cucumbers of the same size so that they are salted evenly. Don't take too big. The smaller the cucumber, the faster it will cook.
Dense, with thin skin. They will better tolerate the salt load, they will be harder.
Pimply. What will become an indicator of pickling qualities.
We also need a package. Make sure it's whole and strong. It is better to prepare a couple of packages, just in case.
Lightly salted cucumbers with garlic and dill in a bag. Quick salting recipe in 5 minutes
Compound:
1 long cucumber or 4-5 small ones
6 cloves of garlic
Salt to taste
1/2 lemon
fresh dill
Cooking:
Wash the cucumbers and cut off the tails on both sides.
Cut into pieces about 5 cm long and then into 4 pieces.
Squeeze the garlic. Sprinkle with salt. Squeeze out the lemon.
Finely chop the dill.
Place all prepared ingredients in a bag. Release the air from the bag, tie it up and start shaking. It is necessary not only to shake, but to try so that our cucumber sticks are enveloped in the resulting juice.
Shake it for 5 minutes until all the ingredients are evenly distributed over the cucumbers.
Lightly salted cucumbers in a package a quick recipe in 5 minutes - a universal guide for housewives. It can be used throughout the year. It will allow you to quickly figure out a great snack for dinner or the arrival of guests in the summer. And in winter, surprise and delight guests with fresh fragrant salted cucumbers on the table. Enjoy your meal!
Lightly salted instant cucumbers on mineral water
These cucumbers can be cooked at any time of the year, both greenhouse and ground cucumbers are suitable. Emerald and crispy salted cucumbers will decorate any table. Get ready in a nutshell! Tasty and healthy! And what a flavor!
Compound:
Cucumbers - 1 kg
Mineral water - 1 l.
Rock salt - 2 tbsp. l. without a slide
Garlic - 4-6 cloves
Dill - a small bunch
currant leaf
Cooking:
Mix mineral water with salt.
Cut garlic and dill.
If you are guaranteed to want to enjoy cucumbers in a day, then it is better to cut them in half. If time endures, and you are ready for the fact that they may not be salted enough in a day, then feel free to leave them whole, they will reach in time.
Much depends on cucumbers, some are salted quickly, while others have a denser skin, and therefore are late with salting.
If you cut cucumbers, they will not lose their crunchiness - proven many times!
Put garlic and dill at the bottom and in the middle of the container. Place cucumbers in a bowl. We cover with a lid.
We put in the refrigerator for a day. Cucumbers pickle quickly and are eaten instantly! Enjoy your meal!
How to cook lightly salted cucumbers in a bag in 2 hours in the refrigerator
Compound:
Cucumber - 500 g
Rock salt - 0.5 tbsp. l.
Dill - 1 bunch
Garlic - 2-3 cloves
Lemon juice - 1 tsp
Cooking:
Prepare food. Wash the cucumbers and herbs thoroughly, peel the garlic, you only need a couple of cloves. Cut off the ends of the cucumbers and cut them into 4 pieces lengthwise. Finely chop the garlic with a knife. Chop up the greens.
Put cucumbers in a marinator or just a clean bag.
Pour them with freshly squeezed lemon juice, add salt, garlic, dill.
Tie the bag tightly, shake it so that the cucumbers are evenly saturated with salt, lemon juice, garlic and herbs. Leave warm for 1.5-2 hours.
After two hours, there will be more brine, as cucumbers will also give juice. Ready! Keep refrigerated!
Improvise with greens. Coriander seeds, currant and cherry leaves, basil sprigs will help add originality. Enjoy your meal!
Lightly salted cucumbers without brine in their own juice in a bag
Quick Recipe salted cucumbers without brine. Cucumbers will be ready in a matter of hours without special efforts! The recipe for quick lightly salted cucumbers in the package helped out more than once.
Compound:
Small fresh cucumbers - 1 kg
Salt - 1 tbsp. l.
Garlic - 3-4 cloves
Dill - 1 bunch
Cooking:
Wash the cucumbers, cut off the ends.
Finely chop the dill. Finely chop the garlic.
Put dill, salt, garlic in a plastic bag.
Then add cucumbers.
Tie up the package. For tightness, it is better to put in another bag. Shake everything well.
Put the bag in the refrigerator, periodically remove and shake. After 6-8 hours, salted cucumbers in a bag are ready.
Enjoy your meal!
Lightly salted cucumbers with garlic and instant dill
Compound:
1.5 kg small cucumbers
40 g salt
10 g sugar
30 g dill greens
3 - 4 garlic cloves
Cooking:
In order for the cucumbers to be washed well and turn out to be more juicy, wash and soak them in water for 30-40 minutes.
Next, cut off the tails from each cucumber.
Dill, young greens, umbrellas, garlic will add flavor to our cucumbers. Cut the greens randomly with a knife. We also use a green currant leaf and a horseradish leaf.
Put cucumbers with herbs, salt and sugar in a bag. Tie up the bag and shake it to distribute the salt and sugar between the cucumbers.
Put the bag of cucumbers in the refrigerator for 5-6 hours.
Take out the bag and put the cucumbers with herbs on a plate. Lightly salted crispy cucumbers with garlic and dill in a package are ready to serve. Enjoy fast, flavorful and delicious snack in any season. Enjoy your meal!
Lightly salted cucumbers instant recipe in a saucepan
Enjoy your meal!
Lightly salted cucumbers in a container or bag for 2 hours in the refrigerator
In the town of Lukhovitsy near Moscow, there is a monument to the cucumber. Lukhovitsky cucumbers are famous throughout Russia - very tender, sweet, thin-skinned cucumbers.
This vegetable is so popular that in gratitude the townspeople erected a monument to it.
Compound:
Cucumbers "Lukhovitsky" - 1 kg
Rock salt - 1 tbsp. l.
Sugar - 1/2 tsp
Garlic to taste
Pepper - 1 pc.
Cooking:
We take cucumbers - wash them, cut off their tips.
Sprinkle with salt, sugar, garlic and pepper. We mix everything well.
And put the cucumbers in a vacuum container for 2 - 3 hours.
We take out salted cucumbers from the container, remove excess salt with a paper towel.
And put it in the fridge for an hour.
Cucumbers are ready. If there is no container, you can simply salt in the bag. You can add dill, currant leaves, horseradish. Enjoy your meal!
Lightly salted cucumbers quick recipe crispy
To all lovers of crispy salted cucumbers. The recipe is simple. Just a day - and you will have a chic crispy snack on your table.
Compound:
Fresh cucumbers - 1.5 kg
Garlic - 1 head
dill umbrellas
black currant leaves
cherry leaves
horseradish leaves
Allspice peas
Hot pepper
Bay leaf
Water - 1 liter
Rock salt - 2 tbsp. l.
Sugar (optional) - 1 tbsp l.
Cooking:
Rinse cucumbers well and soak in cold water for 4-5 hours.
Peel and chop the garlic.
Wash fragrant herbs. Can be cut with scissors for more flavor.
Dissolve salt and sugar in cold water. Add spices, bay leaf.
Prepare an enameled bucket. Pour prepared brine. Place greens in brine. Mix well.
Put the cucumbers in the brine. The brine should completely cover the cucumbers. Put a plate on top and put a load on it so that the cucumbers do not float up. In a day, crispy salted cucumbers will be ready.
Then shift the lightly salted cucumbers in the refrigerator, otherwise they will peroxide. Bon appetit, crunch with pleasure!
On a note
In order for our cucumbers to crunch, we perform simple steps.
Before salting, soak cucumbers in water for 2-3 hours. During this time, they will be saturated with water and in the future your salted cucumbers will be crispy.
The use of horseradish leaves in the brine will give the cucumbers extra crunchiness.
Crispy cucumbers for the winter without sterilization recipe from Olga Matvey
Enjoy your meal!
How to cook lightly salted cucumbers in a quick way without losing color
Cucumbers prepared according to this recipe are guaranteed to be crispy, moderately salty and do not lose their natural color when salted. The secret is simple, vodka is added to the brine to preserve the color.
Compound:
Cucumbers - 2 kg
Dill (umbrellas) - 2 pcs.
Blackcurrant (leaves) - 5 pcs.
Horseradish (root) - 20 g
Cherry (leaves) - 5 pcs.
Salt - 75 g
Vodka - 50 g
Water - 1.5 liters.
Cooking:
Wash fresh green cucumbers, pour over with boiling water and immediately dip into very cold water.
Then put the ingredients tightly in a saucepan or three-liter glass jar, shifting the cucumbers with washed leaves and dill. Pour the prepared cold saline solution (50 g of salt per 1 liter of water) and add 2 tbsp. spoons of vodka. Close the jar with a lid and put in a cold place. The peculiarity of this preparation is that cucumbers retain their natural green color, acquire a peculiar taste and are very well stored. The amount of spices indicated in the recipe is approximate, you can change according to your taste and discretion.
Delicious and pleasing to the eye natural color cucumber appetizer is ready. Enjoy your meal!
A classic pickled cucumber recipe. Crispy salted cucumbers in a 3 liter jar
A classic set of ingredients for salted crispy cucumbers for a 3 liter jar:
Cucumbers - 1.5-2 kg
Water - 1.5 liters
Salt - 3 tbsp. l. (or 2 tablespoons per liter of water), do not use iodized
Dill with umbrellas
Horseradish root and leaves
A good head of garlic, or 4-5 cloves
Currant leaves - 6-8 pcs.
Cherry leaves - 6-8 pcs.
Bay leaf - 3-4 pcs.
Half a bittersweet
A sprig of tarragon (tarragon)
Twig lovage
Cooking:
Wash cucumbers very thoroughly and cover with water. Leave in water for 3 hours. Then wash again. Cut off the tails of each cucumber on both sides.
Make a brine: boil water and add salt to it. Next, cool the brine to 70-75 degrees.
Wash all greens and chop coarsely. Peel the garlic and also chop coarsely. Peel the horseradish root, cut into small pieces.
At the bottom of the jar, lay half the dill, half the chopped garlic, horseradish root, cherry and currant leaves, tarragon and lovage branches, half bitter pepper, two bay leaves.
Put cucumbers and herbs in layers in a jar or dish for pickling. Lay the remaining dill, garlic, bay leaf on top.
Pour warm brine into a jar. Make sure that the brine is not poured to the very edges of the container. The fermentation process will begin, the liquid will spill. Top with horseradish leaves.
cover nylon cover, shake the jar, set aside - the process has begun.
Lightly salted classic cucumbers will be ready in 24 hours. Cucumbers are delicious - tasty, crispy, fragrant. And with young potatoes you will lick your fingers! Enjoy your meal!
Salted cucumbers in mint marinade
Simple, delicious and savory recipe creating salted cucumbers based on mint infusion. Mint infusion gives cucumbers a new, unique note. They can be served as an appetizer. They will be able to decorate both a festive banquet and an everyday table. They are perfect for buckwheat porridge, fried potatoes, cutlets, chops and boiled poultry.
Composition per 1000 ml:
Cucumbers - 400-450 g
Water - 500 ml
Salt - 1 tbsp. l.
Umbrella dill - 1 pc.
Mint - 2-3 sprigs
Garlic - 1-2 cloves
Cooking:
Pour cold water into the container, spread the cucumbers, leave for 40-60 minutes. We extract the fruits from the water and cut off the tips.
Then put the cucumbers in a clean jar. We try to fill it to the very top.
Add a few cloves of garlic and an umbrella of dill to the jar. To create salted fruits, we use dry or fresh dill.
We prepare mint infusion: pour the recommended rate of purified water into a bowl, pour table salt and mint leaves. We are waiting for the infusion to boil.
Pour cucumbers with cool mint boiling water, cover with a lid and leave in the room for 24-28 hours.
After the infusion becomes cloudy, and the cucumbers change their color, cool them and serve at any time.
Only 20-24 hours - and you can enjoy fragrant cucumbers. If you like vigorous cucumbers, leave the workpiece for another 30-35 hours. So you get more spicy cucumbers with a pronounced taste. Enjoy your meal!
Salted pickled cucumbers. Recipe in a hot brine jar
Each housewife has her own recipes for seaming cucumbers, her own secrets. I offer another simple and reliable recipe for harvesting cucumbers for the winter.
How to prepare delicious salted cucumbers for the winter in a 3 liter jar with hot brine
Cucumbers for the winter composition for a 3-liter jar:
Dill umbrellas - 3-4 pcs.
Garlic - 5 cloves
Blackcurrant leaves - 3 pcs.
horseradish leaves - 1 sheet
Oak leaves - 2 pcs.
Cucumber - 20 pcs.
Black peppercorns - 5 pcs.
Bay leaf - 3 pcs.
Salt - 3 tbsp. spoons
Sugar - 2 tbsp. spoons
Vinegar 9% - 100 g
Cooking:
Cucumbers are sorted and washed well. Trim the ends of the cucumbers if desired.
Banks are washed well, it is possible with soda. Rinse the herbs thoroughly.
3-4 dill umbrellas, 5 cloves of garlic, 3 currant leaves, chopped or whole horseradish leaves, 2 oak leaves are placed in cleanly washed jars.
Cucumbers are placed vertically, about 20 pcs.
Boil the kettle. Pour boiling water over all the jars, cover with lids and let them stand until the second water boils (7-10 minutes).
The water from the cans is drained, it will not be useful to us.
Fill the jars a second time for about 10 minutes. During this time, they put clean water on the stove for the third bay.
When the water boils, the water is drained from the cans. Put in a jar: 5 black peppercorns, 3 bay leaves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 100 g of vinegar. Pour the third clean boiling water.
Cover the jar with a lid, roll it up, turn the jars upside down and cover the cucumber blank with blankets until the morning.
Canned cucumbers for the winter are ready. Enjoy your meal!
Hot pickled cucumbers
Compound:
Cucumber - 2 kg
Dill (umbrellas) - 3-4 pcs.
Leaves of currant, cherry, oak - 5-6 pcs.
Horseradish leaves - 1-2 pcs.
Greens (parsley, dill) - 1 bunch (to taste)
Spices (peppercorns, bay leaf) - 2-4 pcs.
Garlic - 4-5 cloves
For brine:
Water - 1 l
Salt - 1.5-2 tbsp. spoons
Cooking:
Select fresh cucumbers, rinse them well in cold water.
Peel the garlic, cut into pieces.
Rinse dill umbrellas, currant, cherry, oak, horseradish leaves, greens (parsley, dill) thoroughly.
Then tightly place the cucumbers in a jar or enamel pan, shifting with garlic and spices (peppercorns, bay leaf).
Dissolve the salt in boiling water, cool the solution.
Pour the cucumbers so that the brine completely covers them.
Salted cucumbers will be ready in two days. Store them in a glass container in the refrigerator. Enjoy your meal!
Salted tomatoes in a bag. Quick recipe in 5 minutes
Enjoy your meal!
Lightly salted cucumbers and instant tomatoes in a bag
Express method for those who quickly wanted salty.
Compound:
Cucumber (small) - 500 g
Cherry tomatoes - 300 g
Rock salt - 1 tsp
Black pepper (ground, to taste)
Garlic - 2 cloves
Horseradish (fresh, small leaf) - 1 pc.
Cooking:
My cucumbers, cut off the ends. Cut lengthwise into 4 pieces. Small ones are cut in half. Long - even across in half.
We spread the cucumbers, crushed garlic, chopped dill and horseradish in a plastic bag, preferably two bags in one. Salt like on a salad, and then add another pinch to make the taste of a slightly oversalted salad. Do not be zealous with salt! Pepper to taste. You can add a pinch of peppercorns.
Close the bag and shake vigorously until juice appears. We leave for 10 minutes.
Pierce tomatoes with a fork 2-3 times. We put it in the same package. We tie the package or twist it tightly. Shake gently a few times and place in the refrigerator.
Salted cucumbers and tomatoes in a bag are ready. Enjoy your meal!
Temptingly appetizing lightly salted cucumbers with a delicate garlic flavor will attract the attention of all those present at your table. Also, the prepared sour, elastic cucumber and tomato will be useful to you for salads, pickles, saltworts, especially in winter and for home and New Year's holiday feasts.
Delicious salted cucumbers for you to the table and successful preparations for the winter!
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Salted cucumbers have always been the best snack. Remember movies. In all, they either have a snack or sniff cucumbers. And if you can still hear how they crunch, then you can go to saliva.
But besides being used as snacks, they are good at the table with potatoes, especially young ones, as well as in salads, such as. And the smell of herbs and spices emanating from them is simply dizzy. It is even difficult to imagine that we once did not have cucumbers.
Of course it was a very long time ago. Thanks to India, where, according to assumptions, cucumbers grew wild at the foot of the Himalayas. Or rather, not only grew, but are still growing. Moreover, some breeds of cucumbers are not edible because of their bitterness. Their relatives probably come across to us sometimes.
Now we are glad that many of their varieties and varieties are now growing in our country. And no matter what varieties you have, you can still cook them lightly salted, which we will consider in this article.
How to make salted cucumbers at home
There are a lot of interesting recipes for salted cucumbers. In this article I have given just a few of them. I will try in the near future, if possible, to write another article about lightly salted cucumbers.
Menu:
Lightly salted cucumbers in a bag with garlic and bay leaf
Ingredients:
- Fresh cucumbers - 1.2 kg.
- Dill - 1 bunch
- Garlic - 3 - 4 cloves
- Coriander seeds - 1 tsp
- Bay leaf - 1 pc.
- Salt (preferably coarse) - 1 tbsp.
- Sugar - 0.5 tsp
- Hot red pepper tip
Cooking:
1. The cucumbers that we will pickle should be fresh, not sluggish. We wash the cucumbers and cut off their tips on both sides.
2. If we pickle cucumbers in this form, they will be ready in about 12 hours. If we want to start trying them earlier, then they can be cut into smaller pieces.
3. Let's cut them in half. We shift the cucumbers into a plastic bag.
4. We chop the dill sprigs not very finely, the dill stalks can be chopped smaller. We send the chopped dill to the cucumbers.
5. Cooking spices. Add half a teaspoon of sugar to the salt. We crush the coriander a little in a mortar, we will not grind it into dust, but we will crush it and also add it to the salt. Grind the bay leaf strongly in your hands and add to the spices.
6. Cut the garlic into large slices and send it to the cucumber bag. Cut a small piece of hot pepper into several small slices and add to the bag with cucumbers. Add hot pepper as desired. Especially if it's very hot.
7. Lastly, pour salt and spices into a bag of cucumbers.
8. We close the package if there is a lock or we tie it. Shake everything well so that all the ingredients are mixed.
9. Leave the bag of cucumbers on the table for 30 minutes. And after 30 minutes, put the bag in the refrigerator.
10. In the refrigerator, the package should be 3-4 hours. After three hours, you can take a sample. Put a few cucumbers on a plate, cut. There are no white stripes inside, which means that the cucumbers are well salted.
Cucumbers turned out crispy, very fragrant, lightly salted. Such cucumbers can be prepared very quickly for any table.
If you know that you will have guests for dinner, you can quickly prepare cucumbers in a bag in the morning and put them in the refrigerator. By lunchtime, they will be lightly salted and ready to eat.
But if you leave the cucumbers in the bag overnight, then in the morning they will already be salty. Although also very tasty.
Our lightly salted cucumbers in a bag are ready and tested. Delicious, fragrant. Well, try yours.
Enjoy your meal!
Lightly salted cucumbers with garlic and instant herbs
Ingredients:
For a 3 liter jar:
- Cucumbers - about 1.5 kg.
- horseradish leaf
- Currant leaves - 2-3 pcs.
- Cherry leaves - 2-3 pcs.
- Hot peppers taste
- Garlic - 4-5 cloves
For filling:
- For 1 liter of water - 1 tbsp with a slide of salt
Cooking:
1. My cucumbers and cut off the tips on both sides. Taste the cucumbers, especially if you bought them, you know if they are bitter. Because if you pickle the bitter ones, then they will be bitter as well.
2. We put the cucumbers in a saucepan or in a 3-liter glass jar. Take a saucepan made of stainless steel or enameled. On average, about 1.5 kg is placed in a 3-liter jar. cucumbers. Well, how much will fit in your pan, check for yourself and take the amount of ingredients accordingly.
3. In a saucepan for cucumbers, cut garlic into large slices, put cherry leaves and currant leaves in the same place.
4. We cut off the horseradish and send only the petioles to the cucumbers, because all the power is in them. Since we make short-term storage cucumbers, you can not add horseradish, if desired.
5. And of course we put dill and petioles, and umbrellas, and greens, in general, we don’t throw anything out of dill. Cut the whole thing so that it fits in the pan.
6. You can pickle hot or cold. Cucumbers will cook faster when hot. That's how we usually stuff it.
7. Making the fill. For every liter of water, you need to pour a tablespoon with a slide, salt. Add salt and bring water to a boil.
8. Pour the brine. The brine should cover the cucumbers and spices completely. If a liter of water is not enough for you, prepare more brine.
9. That's it. Filled with brine, close the lid, leave the pan to stand at room temperature and wait 6-8 hours until they are salted. Then put the pan in the refrigerator so that the cucumbers are cooled and can be served.
Such cucumbers, if left for a long time, will become salty, not lightly salted. But we don't keep them for long. Everything gets eaten up quickly.
10. We get cucumbers from the refrigerator
11. Put on a plate.
12. We cut it, look how evenly they are salted and try.
Our lightly salted instant cucumbers are ready. Boil potatoes and crunch on health.
Enjoy your meal!
Recipe for crispy salted cucumbers
Ingredients:
- Fresh cucumbers (not very large) - 1 kg.
- Carbonated mineral water - 1 liter
- Garlic - 1 head
- Dill - 1 bunch
- Salt - 30-40 g.
- Leaf and horseradish root - optional
- Currant leaf - 10 pcs.
Cooking:
1. Pour half a liter into a separate dish mineral water, pour salt into it and stir so that the salt dissolves as much as possible. As long as we put it aside.
2. All greens used must be washed well, it is not necessary to dry.
3. At the bottom of the pan, coarsely chop half a bunch of dill, tear with your hands half of the currant leaves and also tear half of the horseradish leaves.
4. Cut half of the cooked garlic into large circles and cut the horseradish root here.
5. For well-washed cucumbers, cut off the ends on both sides and put them in a pan on a lining of our spices.
If you have cucumbers from the garden, you can pickle them immediately, of course, after washing them. Well, if your cucumbers have already become a little sluggish, you need to wash them and put them in cold water for half an hour, so that later they become crispy.
6. Cucumbers are laid as close as possible to each other. Top with cut and stack all the remaining spices. First, chop the remaining garlic, then cut the horseradish root. We tear currant leaves and horseradish leaves. Slice the garlic on top.
You can add more ingredients that you like, like garlic. But there is no great need for this. Here is the optimal amount of ingredients.
7. Now fill everything mineral water. First, the one that was stirred with salt. Then add another half liter of mineral water.
8. Water should completely cover the surface of the cucumbers.
9. We shake the saucepan a little from side to side so that water penetrates everywhere, close it with an inverted plate and put a load on top. We put a carafe of water.
10. After 12 hours, the cucumbers will be ready. Then we put them in the refrigerator for a couple of hours, the load can already be removed so that they cool. They taste much better cold.
Crispy lightly salted cucumbers are ready.
What a beauty and fragrance.
Enjoy your meal!
a bit earlier. And since there are countless such recipes, I promised that I would still return to lightly salted cucumbers. I keep my promise and assure you that these recipes are not a bit worse, and someone might like it even more than the previous ones.
Eat crunchy lightly salted cucumbers, but saliva still accumulates, it is so tasty. And you can't describe the smell of brine. He alone stimulates the appetite. A lot depends on your spices that you put in for salting.
I try to experiment. I add some leaves, then others. Then I’ll put another pepper, not peas, but hot peppers or a mixture of peppers. Or some other spices. Therefore, I advise you to do it first in accordance with the recipe, and then experiment what you like.
How to make lightly salted cucumbers - the best recipes
Here we will consider very interesting recipes salted cucumbers and each is good in its own way. Be careful with hot peppers, especially if children will eat cucumbers. Keep in mind that if the cucumbers stand longer than the specified time, they will become saltier.
So go ahead! All success!
Menu:
Lightly salted cucumbers with garlic and instant herbs
Ingredients:
For 3 cans of 1l:
- Cucumbers - 1.8 kg
- Dill - 3 sprigs
- Garlic - 9 tooth.
- Salt - 4 tbsp.
- Water - 2l.
- Currant leaf - 6 pcs.
- Peppercorns - 8-10 pcs.
- Carnation - 4 pcs.
Cooking:
1. Rinse cucumbers and let dry. Try to pick cucumbers of the same size. In order not to spoil the salting, try the cucumbers, if they are bitter. Because even after salting they will be bitter. Feel free to replace them.
2. We will wash the jars well and dry them. At the bottom of the jar we put dill, garlic cloves and currant leaves.
3. We put the cucumbers, or rather we put them in jars very tightly to each other.
4. Cooking pickle. Pour water into a saucepan. Add bay leaf, peppercorns, cloves. Add salt. For one liter of water you need 2 tablespoons of salt. Stir, put on fire and bring to a boil.
5. Pour boiling water over cucumbers in jars. Banks must be full.
6. Close the jars with lids and leave at room temperature for 1 day.
7. A day has passed. We open the jar and take out the cucumbers for testing. What a scent ... uh ..
8. Cut, perfectly salted. Delicious, crispy. We put the rest of the cucumbers in the refrigerator. They taste even better cold.
Enjoy your meal!
Recipe for lightly salted cucumbers in a package with hot peppers and mustard
Ingredients:
- Medium cucumbers - 1 kg.
- Garlic - 1/2 head
- Hot pepper - 1/2 pc.
- A bunch of dill - 1
- A bunch of parsley - 1
- Dry mustard - 1/2 tsp
- Allspice sweet peas - 5-6 pcs.
- Salt - 1 tbsp. (no top)
- Sugar - 1 tbsp
- Wine vinegar or 6% - 2 tbsp.
Cooking:
1. My cucumbers, put in a bowl and pour very cold water. You can add ice to the water. We leave the cucumbers filled for 2-4 hours. Better by 4. Then the cucumbers will be very crispy.
2. Cut off the tips of the cucumbers on both sides and cut the cucumbers lengthwise into 4 parts. If the cucumbers are small, you can only cut into 2 parts.
3. We put dill umbrellas in a regular plastic bag. If there are currant, cherry or horseradish leaves, then it will also be good to put them with dill.
Check the package before you bookmark it to make sure it's intact. Put only leaves, without stems, especially dry dill, so as not to pierce the bag.
4. Put the chopped cucumbers into the bag.
5. Cut fresh herbs. First, we cut off the stems, put them together with the greens and cut all this not finely, but not very large either.
6. Pour the chopped greens into the bag. Here we squeeze out part of the garlic, about 3 cloves.
7. Finely chop the remaining garlic and put it in the bag too.
8. Cut the hot pepper into small circles. Don't let your guard down. Hot peppers are very hot. Add pepper to taste.
9. Pepper also put in a bag.
10. Add mustard, peppercorns, salt and sugar to the bag. Do not take extra salt, it is very fine and not suitable for salting.
11. At the end, you can add wine vinegar or replace it with ordinary table 6% vinegar. This is not necessary, but many people like a sour marinade.
We start salting
12. We tie the bag at the very top so that there is room to mix the cucumbers. Now mix everything well by shaking the bag so that all the products and spices are distributed evenly.
Don't be lazy. Mix thoroughly. The taste of each cucumber depends on this.
13. Put the package with cucumbers in a bowl (just in case, it suddenly breaks and starts to leak) and let stand for 30 minutes at room temperature. After half an hour, put in the refrigerator. After 2 hours, the cucumbers are ready, you can eat.
Here we have disagreements in the family. I like cucumbers to stand overnight, and my wife, on the contrary, so that they are semi-fresh, i.e. after 2 hours in the refrigerator.
14. This time I won, we get cucumbers from the refrigerator in the morning. Look at how much juice the cucumbers gave in the package.
15. Cut the bag and put the cucumbers in a cup. What an aroma spread throughout the kitchen.
16. Cucumbers are completely salted or, if with vinegar, then marinated.
17. We try. They crunch so that it lays the ears.
Try it too.
Enjoy your meal!
Recipe for crispy salted cucumbers in a 3-liter jar
Ingredients:
For a 3 liter jar
- Cucumbers - about 2 kg.
- Salt - 2 tablespoons
- Sugar - 1 teaspoon
- peppercorns
- Garlic - 1 head
- Leaves of horseradish, currant, cherry
Cooking:
1. We will pickle cucumbers in a 3-liter jar. So let's prepare the jar first. It's easier than jam. The jar needs to be rinsed with soda hot water and rinse cold.
2. Cooking the brine. Pour one and a half liters of water into a small saucepan. A 3-liter jar filled with cucumbers just contains one and a half liters. Add 2 tablespoons of salt and a teaspoon of sugar. We mix everything, close the lid, put it on the stove and leave it to boil the water.
3. To the bottom three-liter jar we put horseradish leaves, we break dill umbrellas together with hard stems so that they fit and also put them in a jar. We also put currant leaves, cherries.
4. Take black peppercorns. Cut the garlic cloves in half and send them to a jar with peppercorns.
5. Washed cucumbers need to cut off the tips on both sides. After that, put the cucumbers in a jar. When half of the jar is laid, we put all the spices on top again. Horseradish leaves, currant leaves, cherries. Be sure to put dill, garlic, peppercorns again.
6. We put cucumbers on the spices until we fill the jar to the top. Again, put all the spices on top. All leaves, dill, remaining garlic and pepper.
7. Our brine is boiling. We turned off the stove, removed the brine from the burner and let it stand for 5 minutes to cool down a bit. You can not pour cucumbers with boiling water.
8. We begin to pour the brine into the jar. Pour a full jar so that the brine covers the cucumbers completely. Pour in and close the lid immediately.
9. Leave the jar on the table for a day, so that it cools down completely. After a day, put the jar in the refrigerator.
10. After another day, we take out the jar from the refrigerator. The cucumbers have darkened, this is normal.
11. We take out the cucumbers from the jar and, of course, immediately try. Firstly, the flavor of the brine is amazingly delicious. Secondly, the cucumbers turned out loudly - crispy, which is what we wanted.
12. Our cucumbers are ready. Get away with glory. Use this lightly salted cucumber recipe and you will get crispy, tasty, fragrant, lightly salted cucumbers.
Store them in the refrigerator if you don't eat them all at once.
Enjoy your meal!