Cucumber is undoubtedly a very popular and favorite vegetable among Russians. And the pickled cucumber, in general, is something sacred, because, my dear, it is considered the best snack of the Russian feast. That is why they begin to pickle cucumbers in Russia as soon as they grow up. Despite the abundance of summer vegetables, all housewives already in June - July prepare this appetizer and are called such cucumbers. salted. Tender and at the same time crispy, sweet-salty, with the aroma of dill and garlic, lightly salted cucumbers are simply indispensable in the company of poured fragrant sunflower oil. And if you add to this fat, but a glass of ice-cold vodka - mmm .... - It's impossible to win this country! Here three popular recipes preparation of lightly salted cucumbers: quick lightly salted cucumbers in a bag, hot method and salting with mineral water. Choose any - with "Mom's stove" you will succeed!
What do you need to pickle cucumbers?
For pickling cucumbers in addition to salt, aromatic spices and spices are needed. Usually these are dill umbrellas, currant and cherry leaves, bay leaves. Sometimes spicy greens are used: tarragon (tarragon), basil, mint and other herbs to taste. Black peppercorns, allspice peas and hot hot peppers (a pod or a piece of a pod), garlic, leaves or horseradish root are also added - it is believed that cucumbers become especially strong from horseradish. But, if you do not have a full set of herbs and spices, you can get by with a minimum: garlic and dill (umbrellas or herbs).
Use coarse salt. Do not use iodized salt and finely ground salt - cucumbers can become soft.
It is better to cook lightly salted cucumbers in a glass jar with a volume of 2 or 3 liters- It is convenient to store in the refrigerator. It is useful to know that 1.5 kg of cucumbers are placed in a three-liter jar. You can use any enameled or glassware (bowl, pan), clay pot, plastic container with a lid or a plastic bag.
For pickling, you need to take fresh, elastic cucumbers of a small size. If you are not sure about the freshness of cucumbers, soak them in cold water for a couple of hours.
Salted cucumbers with mineral water:
- cucumbers 1 kg
- garlic 1 head
- salt 3 tbsp
- mineral water with gas 1 liter
- dill (3-4 umbrellas or a bunch of greens)
- bay leaf 2 pcs
- black peppercorns 7 pcs
- allspice-peas 4-5 pcs
Step by step photo recipe:
With any method of salting, first of all, wash the cucumbers well and cut off the tips from both ends.
Peel the garlic, wash and cut into slices.
In a clean bowl (I have a glass bowl), put the dill, part of the garlic and spices.
Lay the cucumbers and the remaining garlic on top.
Add salt.
Fill with mineral water (I have Slavyanovskaya).
Cucumbers pickled with mineral water are usually very crispy.
If you are pickling cucumbers in a bowl, as I did, you need to put a plate on top so that the cucumbers are completely covered with brine. When salting in a jar, cover it with a lid. Remove to refrigerator. To evenly pickle cucumbers, periodically stir the brine in a bowl or shake the jar. Usually after a day, cucumbers can be eaten, but after 2-3 days they will become ideal. Remember that the longer cucumbers stand in brine, the more salted they become.
Lightly salted cucumbers in a plastic bag:
- cucumbers 1 kg
- garlic 5-10 cloves
- salt 1 tbsp without a slide
- fresh dill 1 bunch
- spices as desired
Prepare cucumbers and garlic in the same way as in the previous recipe. Finely chop the dill. Put everything in a food bag (preferably two folded together), add salt. Tie the bag well, shake and remember with your hands so that the salt and dill are evenly distributed over all the cucumbers. Put the package in the refrigerator. Very small cucumbers will be ready from 30 minutes to two hours. If such cucumbers, as in the photo, it will take 5-6 hours. With this method of salting, it is allowed to cut the cucumbers lengthwise or across for faster salting. You can periodically take the cucumbers out of the refrigerator and shake them so that they are evenly salted.
Lightly salted cucumbers - hot way:
- cucumbers 1.5 kg
- garlic 1-2 heads
- salt 5 tbsp (without slide)
- dill umbrellas 4 pcs
- cherry leaves 6-7 pieces
- currant leaves 6-7 pieces
- water 1.5 liters
This recipe is ideal for a 3 liter glass jar.
Prepare cucumbers and garlic in the same way as in the previous recipe. Put the cucumbers in a clean jar, shifting them with dill, currant leaves, cherries and garlic cloves. Boil 1.5 liters of water, dissolve salt in it and immediately pour it into a jar of cucumbers, close with a plastic lid. If you do this in the evening, then in the morning fragrant salted cucumbers will be ready. Before use, cucumbers are best cooled and stored, of course, in the refrigerator. Let me remind you once again, the longer cucumbers stand in brine, the more they are salted.
Try to cook - quick to prepare and very tasty snack.
The summer season is ahead and it’s nice to have a quick recipe for pickled cucumbers on hand. It is difficult to argue with the fact that lightly salted cucumbers are one of the most popular snacks. They go well with fried meats and boiled potatoes, their savory taste will be a great addition to almost any meal. And how nice it is to eat a crispy cucumber! Be sure to try. Lightly salted cucumbers are very tasty and easy, because cooking does not take much time. There are many recipes for delicious cucumbers: lightly salted cucumbers in a bag, classic quick lightly salted cucumbers, lightly salted cucumbers with apples, quick lightly salted cucumbers. Eyes open, saliva flowing! Let's figure out how to quickly cook lightly salted cucumbers. It's easy if you know some tricks. Also for you are six quick recipes for lightly salted cucumbers.
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Salted cucumbers - how to choose
It is very important to choose the right cucumbers for the preparation of lightly salted cucumbers. You can not take bitter, sluggish and yellowing. Ideal for small and thin skinned. Definitely strong and fluffy. Nezhinsky cucumbers are very good for lightly salted cucumbers, but you can take any others. The main thing is that they meet the listed selection criteria. Another important point in choosing cucumbers is to choose approximately the same fruits. This will allow the cucumbers to pickle evenly.
Salted cucumbers - what water to fill
If you want to cook top quality lightly salted cucumbers, pay attention to water. This is important, because cucumbers absorb it, so it is better to take proven bottled water, and not tap water. In extreme cases, tap water should be filtered, poured into an enameled pan and put a silver spoon or a special pendant into it for a couple of hours. Water is needed for soaking and brine - ten liters of water is enough for 5 kilograms of vegetables. very important for cucumbers.Lightly salted cucumbers - in which dishes to lightly salt
In order for salted cucumbers to turn out delicious, you should use enameled, glass or ceramic dishes for their preparation. A jar is a good option, but a saucepan is much more convenient - it is more convenient to put cucumbers in it and take it out accordingly. In addition, if cucumbers are tightly packed into a jar or other dish, they will lose their crispy properties. In order for the cucumbers to be completely in the brine, you need to use a weight placed on a lid or plate, of a smaller diameter than the capacity of the dishes for cooking.Salted cucumbers - how to soak
Another important aspect of preparing delicious lightly salted cucumbers is the soaking procedure. This is done so that the cucumbers are stronger and crispier. For soaking, it is necessary to fill the cucumbers with clean water and leave for 3-4 hours. Do not neglect this stage and you will receive elastic crispy cucumbers as a reward.
We have already figured out some of the secrets of making crispy lightly salted cucumbers. We know how to choose cucumbers, what dishes to take and what water to use. We figured out that soaking will make lightly salted cucumbers crispy and elastic. Now it remains to learn how to make salted cucumbers tasty and fragrant.
Salted cucumbers - how much salt to put
Whatever recipe for lightly salted cucumbers you take, remember that only rock salt can be used to prepare cucumbers. Iodized and sea salt are not suitable. Use coarse rock salt as fine salt can soften vegetables. For optimal saltiness of cucumbers, it is recommended to put 2 tablespoons of salt per liter of water.Salted cucumbers - what spices and herbs to put
Indispensable for the preparation of delicious salted cucumbers is a bouquet of herbs and spices. What kind of herbs should be put in the brine to give the cucumbers an unforgettable aroma and taste. In each recipe for lightly salted cucumbers, dill, currant leaves and horseradish leaves are sure to be found, many will certainly put garlic. This is the basis, which can and will be limited to begin with. Dill gives cucumbers an easily guessed smell, currant gives lightly salted cucumbers crunchiness and creates aroma, horseradish is responsible for an unforgettable taste and spiciness, while protecting cucumbers from mold, garlic disinfects and introduces its fragrant note. In a hot brine for lightly salted cucumbers, you can add bay leaves and black or allspice peas.If you want to diversify the taste of salted cucumbers, choose recipes with the addition of berries and apples. They will give an interesting aroma and subtle sourness. Apples and currants, both black and red, somewhat change the usual classic taste of lightly salted cucumbers, so put in a little - try to understand how it tastes better to you.
Salted cucumbers - how much to salt
Of course, everyone certainly wants the lightly salted cucumbers to be ready as quickly as possible. This can be arranged if you use the recipe for lightly salted cucumbers in the bag. In classic cooking, lightly salted cucumbers in hot brine will be ready in a day, but lightly salted cucumbers in cold brine must wait 2-3 days.How to store salted cucumbers
Gradually salted cucumbers turn into salted ones. If it is important for you to keep them lightly salted, then take a couple of tips into service:- after the brine has cooled down and the cucumbers have stood for 4-5 hours, it is better to put them in the refrigerator - in the cold, the fermentation process slows down, and the cucumbers remain lightly salted longer;
- cook a little - just add fresh cucumbers to the finished brine as you eat those that were in it.
Pickled Cucumber Recipes
Each family has its own recipe for lightly salted cucumbers with its own secret ingredients. You will too. But first, try simple classic recipes for making lightly salted cucumbers. For the impatient, we suggest trying the recipe for lightly salted cucumbers in a bag and early ripening cucumbers - the fastest recipe for making lightly salted cucumbers.Easy Pickled Cucumber Recipe
For salting you will need:5 kg of cucumbers, 7-10 branches of dill with umbrellas, 1 head of garlic, 30 horseradish leaves, 4 tsp. allspice peas, 2 tsp red peppercorns, currant leaves, 6 tbsp. salt
Wash cucumbers and soak in cold water for 2 hours. Chop the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves whole. Put horseradish leaves on the bottom of an enameled pan, then some chopped herbs and spices. Lay a layer of cucumbers. Top again greens with spices, then cucumbers. The last layer is whole horseradish leaves. In 3 liters of hot, but not brought to a boil, water, dilute the salt and pour over the cucumbers. Press down with a press. Leave for 2 days.
Recipe for quick salted cucumbers
For salting you will need:2 kg cucumbers, 10 black peppercorns, 5 allspice peas, 1 tsp. sugar, coarse salt, a bunch of dill stalks, 2 lemons
Preparation of lightly salted cucumbers:
Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt. Remove the zest from the lemons, add to the salt and pepper mixture. Squeeze juice from lemons. Cut dill. Wash cucumbers, soak for 1 hour. Then cut off the tails on both sides. Do not hit each cucumber too hard with a pestle or the handle of a heavy knife to crack the cucumber, then cut each cucumber crosswise into several pieces. Sprinkle cucumbers with salt and pepper, pour over lemon juice and mix. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Pat the salt dry with a paper towel before serving. If you are in a hurry, skip the soaking. Then the cucumbers can be pickled in about an hour.
Recipe lightly salted cucumbers in package No. 1
1 kg of fresh cucumbers, 1 bunch of fresh dill, 1 head of garlic, 1 tsp. sugar, 1 tbsp. salt.
Preparing salted cucumbers in a bag:
Wash fresh vegetables and herbs. Fresh cucumbers should be soaked in clean cold water for 2 hours. Then you need to get them and wipe each dry. You can prick with a fork in several places and cut off the ends. Take a strong plastic bag. Put dry cucumbers, chopped dill and garlic in it. Tie and shake to mix. Now you need to leave the package with cucumbers for 2 hours at room temperature. Then put in the refrigerator for an hour or two. Lightly salted cucumbers in a bag are made very quickly and simply. You need to store them in a cold place for no more than 3 days.
Recipe lightly salted cucumbers in the package number 2
For salting you will need:1 kg of cucumbers, a small bunch of greens (“umbrellas” of dill, fresh horseradish leaves, currants, cherries), 3 cloves of garlic, 1 tbsp. coarse salt, 1 tsp. cumin (optional), clean plastic bag or plastic container with a tight lid
Preparing salted cucumbers in a bag:
Tear dill and leaves with your hands, put in a bag. Cut off the tails of cucumbers, also send in a bag. Squeeze the garlic through a garlic press (can be crushed with a knife). Mash the cumin seeds in a mortar with a pestle or use a rolling pin. Add salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.
Recipe for crispy salted cucumbers with apples
For salting you will need:cucumbers 1 kg, green sweet and sour apples 2 pcs., young garlic 1 clove, dill 150 g, blackcurrant and cherry leaves 3 pcs., horseradish leaf 1 pc., black peppercorns 4-6 pcs., bay leaf 1 PCS.; for brine: 1 liter of water, 2 tbsp. l. salt
Preparation of lightly salted cucumbers:
Boil the brine. To do this, boil water, add salt and bay leaf. Cut off the buttocks of the cucumbers. Peel young garlic. Cut apples into 4 pieces. Put 1/3 of the dill, currant and cherry leaves, horseradish into a dry pan. We spread half the cucumbers, one apple. Put half the norm of garlic and peppercorns.
Then lay out another part of dill, garlic, currant leaves and cherries. We report all the remaining cucumbers, apples, herbs and garlic. Pour cucumbers with hot brine. We close the plate and put the load. Let cool completely and put in the refrigerator. In the morning, crispy cucumbers are ready.
Quick pickled cucumbers
To prepare salted cucumbers:A few cucumbers, some dill, a few cloves of garlic, salt
Preparing early-ripening light-salted cucumbers:
Wash cucumbers and soak in cold water for 5-10 minutes. Wash and finely chop the dill. Peel and crush the garlic in a garlic maker. Cucumbers cut into pieces into eight to twelve parts - look at the size of your cucumbers. Arrange the prepared cucumbers in layers in a jar, sprinkling with salt, garlic and dill. Place the lid on the jar of cucumbers, shake thoroughly until the contents of the jar are well mixed. Withstand 5-10 minutes. Lightly salted cucumbers are ready quickly.
Salted cucumbers on mineral water
To prepare salted cucumbers on a mineral water, you need:1 kg of small cucumbers, 1 liter of sparkling mineral water, 2 tablespoons of salt, 3 cloves of garlic, a bunch of dill
Preparation of lightly salted cucumbers:
Rinse the dill well and shake off the water. Put half of the dill on the bottom of the container in which we will pickle the cucumbers. Rinse the cucumbers, cut off the tips, fold tightly into a container. Put the second half of the dill and finely chopped garlic on the cucumbers. Separately dilute salt in a mineral water. Pour this mixture over the cucumbers so that they are completely covered. Remove the cucumbers from the refrigerator. They are ready in 12-14 hours.
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It is difficult to find a person who would not like this appetizer, so today we are preparing quick pickled cucumbers. Actually, this dish is always prepared quickly, but there are a lot of different ways of preparing it: hot and cold filling, in jars, in a bag, whole and sliced, with a variety of seasonings and additives.
While there is an abundance of green fruits in the market and in the garden, let's enjoy. And even if you have your own favorite recipe, try others, perhaps at least one of them will take its rightful place in your recipe book.
Lightly salted cucumbers with garlic
Traditional quick pickled cucumber recipe- It's a hot fill. That is, the ingredients and the cooking procedure are approximately the same as for ordinary pickles, they only keep the preparation usually for a day. We prepare the brine at the rate of 2 tablespoons with a light slide of salt per 1 liter of water.
Products:
horseradish roots and leaves
fresh hot pepper or flakes
dill umbrellas and fresh herbs
The order of preparation is:
1. Wash medium-sized fresh cucumbers of pickling varieties and, if necessary, soak in cold water for three to four hours. After that, cut off their butts.
2. My greens and dill inflorescences, dry and cut into medium-sized pieces.
3. My hot pepper pod and cut into rings. Seeds can be removed if desired.
4. Peel the heads of garlic and cut into halves.
5. Cut the horseradish leaves into pieces, peel the horseradish root and cut into pieces of one and a half to two centimeters.
6. Boil the brine and let it cool down a bit.
7. Put greens with seasonings and cucumbers in layers in a saucepan or deep bowl. The top layer is horseradish leaves.
8. Fill the filled dishes with saline. If it pops up, you can cover it with a suitable plate on top and put oppression. The easiest option is a jar of water that is cleanly washed, including the outside.
Salted instant cucumbers in a saucepan will be ready the next day. If you use cold filling, then the cooking time will increase by a day. A very important ingredient is the horseradish root, it is he who makes the cucumbers crispy. Other components can be changed at your discretion.
Quick salted crispy cucumber recipe
The composition of the brine in the following recipe includes vinegar, but this does not mean at all that the cucumbers will turn out to be pickled, since it is not felt at all there. Let's see how to do pickled cucumbers crispy fast food. The distribution of products is made on one three-liter jar. We will need:
fresh cucumbers 1.7-1.8 kg
two heads of garlic
dill branch with seeds and inflorescences
horseradish leaf
currant and cherry leaves, 3-6 pieces of each type
a bunch of greens (dill, parsley, tarragon, celery - to your taste)
two tablespoons of rock salt with a small slide
a teaspoon of granulated sugar with a slide
a tablespoon of acetic acid 9%
water to the top of the can, about one and a half to 1.7 liters
The ratio between sugar, salt and acetic acid is very important. Follow it, and your cucumbers will crunch just fine, of course, provided that the raw materials were fresh. It is best to take small gherkins directly from the garden. In extreme cases, small fruits of pickling varieties with pimples and black spikes can be soaked for three to four hours in cold water.
My cucumbers and cut off their tips, divide the garlic into teeth and clean. Do you know how to quickly peel garlic? Put the teeth in a glass jar so that there is enough free space, close it with a lid and shake vigorously, the husk will go away. At the same time, garlic should be ripe with dry scales. My greens, let drain and cut into pieces of arbitrary size. We put it on the bottom of a clean jar along with chopped garlic cloves. After that, we tightly lay the cucumbers. You can even lightly tap the bottom of the jar on the table. For the brine, boil water with salt and sugar, and add acetic acid after the liquid has cooled slightly, and immediately pour it into a jar of cucumbers. Put the jar in a bowl, cover with cheesecloth and in a day or two we will enjoy the finished product. In a refrigerator salted instant cucumbers with garlic can be stored for up to a month, unless, of course, by that time something remains of them.
are surprisingly tasty and fragrant.
Salted cucumbers quick recipe
Previously, lightly salted cucumbers were traditionally cooked in glass or enamelware. With the advent of plastic, completely new ways of preparing them became possible, such as dry curing in plastic bags. It should be noted that plastic is only suitable for food, and packages must first be checked to see if they are leaking. For example, packing bags from supermarkets do not always hold liquid well. Now let's cook quick pickled cucumbers in a bag. We need this same package, and in addition:
kilogram of fresh gherkins with thin skin and well-defined pimples
tablespoon coarse or medium salt
a teaspoon of sugar with a small slide
bunch of fresh dill
a few garlic cloves, peeled and sliced
First of all, thoroughly wash the vegetables so that nothing prevents you from enjoying the taste. Cut off or not cut off the tips of the fruit - at your discretion. If the fruits are young and thin-skinned, then this procedure is optional. Let the water drain and place the gherkins in a bag, where we first pour salt, sugar and finely chopped dill. We tie the package so that the contents are not very tight, but there is not much free space. We shake it several times so that all the seasonings are evenly distributed between the cucumbers, and put it in the refrigerator for six to seven hours. It is most convenient to cook them at night, then by morning you will have a finished product.
Quick pickled cucumbers
Dry salting allows you to make even more quick cooking lightly salted cucumbers. It will take you less than an hour to pickle cucumbers with mustard powder. To prepare this spicy delicacy, we need:
fresh fruits about a kilogram up to 12 cm in size
fresh parsley and dill, cut into pieces 0.5-1cm
salt from 1/3 to a whole teaspoon (to your taste)
mustard powder in the amount of 0.5-1 teaspoon
ground black pepper or a mixture of peppers 1/3-1/2 teaspoon
You can also add ground coriander or allspice ground pepper to taste. Cucumbers can be quite large, the main thing is juicy pulp without voids and small seeds. Long-fruited salad varieties are also suitable.
As in the previous recipe, first mix chopped herbs, salt and all seasonings in a bag. We cut the fruits of cucumbers either across into circles 2-2.5 cm thick, or we cut a long fruit into four parts along, and then across into an arbitrary number of long pieces. We place the cut in a bag, tie it up and shake the contents until all the components are evenly distributed. We put the package in the refrigerator and after 30-40 minutes enjoy the finished product. It is difficult to indicate the exact proportions in this recipe, because someone likes more salty, and someone less. If you are cooking for the first time, be guided by the amount of salt that you usually put in a salad. And it's better to put less salt at first, and then adjust quick pickled pickled cucumber recipe with mustard than to oversalt and ruin food.
Mustard seeds are also suitable as a seasoning, and not just powder. They give a slight spiciness, make cucumbers crunchy and go well with a spice like turmeric. This appetizer recipe can rather be attributed to marinades, but it is prepared on the basis of lightly salted cucumbers cooked with dry salting. can not be prepared for the winter, but in the refrigerator it can be stored for up to a month. Vegetables prepared in this way, together with the onion included in the preparation, are great for sandwiches.
We will need:
5.5 cups or about 600 grams, sliced into quarter-inch (about half a centimeter) thick slices of strong cucumbers. If you use a ribbed cutter, the look of the dish will be more attractive)
one and a half tablespoons of rock salt, not very coarse grinding, but not "Extra"
1 cup sweet onion, thinly sliced
1 cup white granulated sugar
240 ml of white wine vinegar, If you take table 9% - 160 ml is enough, but the taste will be worse than with natural.
Cups of apple cider vinegar
50g brown sugar
one ? teaspoon mustard seeds
Ch.l. celery seeds
1/8 teaspoon ground turmeric
Prepared (washed and sliced) cucumbers are placed in a low wide container and sprinkled with salt. We cover it with a lid or place it in a bag and put it in the refrigerator for an hour and a half. After cooling, rinse in a colander under running water and let drain. Mix with chopped onion in the same bowl. We prepare the filling from all the other ingredients, we heat it not to a boil, but only until the vinegar dissolves, so it is better to take filtered water. Pour the hot filling onto a mixture of onions and cucumber circles, cover with a film and put in the refrigerator for about eight hours or overnight.
Lightly salted crispy cucumbers
Next lightly salted cucumbers recipe: crispy instant cucumbers with mineral water. The recipe is also modern, but quite reliable. There is probably not much to say about the choice of cucumbers. This recipe, as usual, provides for the use of medium-sized fresh fruits of the pickling type, with black spikes and pimply. Although, without heat treatment, you can try high-quality long-fruited cucumbers. You need to choose drinking water, not mineral, of the company that you prefer. Ingredients.
It is not unknown that recipes with which you can cook delicious pickles not only simply, but also quickly, are especially popular. Salted quick-cooking cucumbers are perfect for potatoes and are not superfluous in a salad, and they can be served with meat or fish. The technique for preparing spicy cucumbers is not one. In the article we have given the most popular ideas. Just choose what you like best and prepare this savory snack! All these recipes for lightly salted cucumbers are good, and most importantly, they have been tested.
Pay attention to the fact that the cucumbers are about the same size, only in this way they will all become well salted and crispy. If you don’t have the opportunity to pick vegetables like that, then just cut them into sticks.
Before salting, it is necessary to soak the washed cucumbers in cold water. Three hours will be enough. You can immediately cut off the edges, then cucumber bitterness will come out if you suddenly come across an unsweetened variety of vegetable.
And a few more secrets:
- Choose pickles with thin skins. They are sweet, without bitterness and, of course, will be salted faster.
- Only blackcurrant leaves are suitable for brine, as they have the most vivid aroma.
- Use hot peppers for a spicy flavor. A lot of it is not needed: a small pinch is enough, or add a little crushed red pepper, and for a small amount of cucumbers (less than 2 kg) - on the tip of a knife.
Recipe for classic salted cucumbers. Cooking in a package
Whether to add garlic or not - opinions on this matter still differ. However, if you look at several classic recipes for lightly salted cucumbers, you will notice that both options are found there. It will turn out more fragrant, and there will be no flaws in taste if you use garlic.
- Cucumbers for pickling - about 1 kg
- Fresh dill - a third of a medium bunch
- Garlic - 4-5 large cloves
- Salt rock - 1 tbsp
- Black pepper (peas) - 3 pcs
- Horseradish - 1-2 medium leaves (to protect pickles from mold)
Cooking:
- Rinse cucumbers thoroughly, cut off the tips, pierce with a toothpick in several places so that salt and aromas from spices and herbs saturate the pulp well. Can be cut into pieces if desired.
- Rinse the greens and peel the garlic cloves.
- Finely chop the dill and garlic, after removing the husk. We send these ingredients in a tight plastic bag along with cucumbers.
- We add peppercorns and horseradish leaves there, first pounded in our hands, and then torn into medium pieces.
- We sprinkle everything with salt. We do not tightly tie the package and shake it, sort it out for even distribution of ingredients and impregnation.
- Then we tie it well and leave it at room temperature for 6-7 hours. We store the finished snack in the refrigerator.
Cucumbers in a jar. lazy option
This cooking method is no more complicated than the previous one. This recipe is no less common and has an advantage. Ready-made salted cucumbers are perfectly stored in a jar, and the brine after them can be used again, the taste of the new snack will not deteriorate.
- cucumbers
- Dill - bunch
- Garlic - 7-10 cloves
- Water - 1 l (per 3 l jar)
- Salt - 3 tablespoons (for 1 liter of water)
- Black peppercorns - 2-3 pcs per jar
How to cook:
- Prepare cucumbers: wash, cut off the tips.
- Rinse the greens and coarsely chop or tear with your hands. Peel the garlic.
- We evenly distribute the greens, garlic and peas among the jars, and first you need to put a little on the bottom, a little between the cucumbers and leave a part for distribution on top of the cucumbers, in the rim area.
- Put the vegetables in a jar, cover with salt and pour cooled boiled water (see calculation of ingredients).
- We close the jars with a lid. They need to be turned upside down several times. The salt is well distributed.
- Keep warm until fully cooked.
Pickled cucumbers in hot brine
One of the simplest recipes, and most importantly, you can treat yourself to a snack immediately after the brine cools down. Simple, quick and very tasty, even with a minimum amount of greens. Vegetables do not lose their shape and color, they remain crispy!
- cucumbers
- Garlic - 3-4 cloves (optional)
- Dill - a couple of sprigs
- Coarse salt - 1 tbsp (per 1 liter of water)
- Currant leaves - 3-4 pieces
- Horseradish leaves - 2 pieces (small)
How to cook:
- Prepare cucumbers as in previous recipes.
- We knead the currant and horseradish leaves in our hands, and then tear them to spread the aroma and taste.
- Cut the garlic or put it whole - choose to your taste.
- Dill cut or disassemble.
- Lay out all the ingredients, alternating. Fill with hot water.
- Create oppression (see how to do this in the recipe below). Leave warm until completely cooled. We store the finished snack in the refrigerator, in a jar.
Simple salted cucumbers in a bag
The easiest option is how to cook lightly salted cucumbers in a bag. Only three ingredients available and what an amazing taste! It is especially good to add dill grown on your site. Umbrellas of this dill give a special piquancy.
- Small cucumbers - 2 kg
- Dill - ½ bunch
- Coarse salt - 2 tbsp
Cooking:
- Rinse the cucumbers, cut off the ends.
- Wash the dill thoroughly.
- Cut it not too finely or disassemble it into twigs.
- All components are sent in packages. We tie the bags and mix (shake the contents).
- For better storage, put a portion of cucumbers in a double bag.
- Salt in the morning and store until the next morning in the refrigerator or after salting leave warm for 5-7 hours, shaking occasionally.
Spicy lightly salted cucumbers in a saucepan
The main thing when pickling cucumbers in a quick way is that vegetables do not have to be rolled up. And when cooking in a saucepan, it is enough to create oppression - a press. How to make it? Option one: we select a lid a size smaller, turn it over so that the handle is inside the pan, and not outside, and put something heavy on the lid, such as a stone. Method two: put another smaller pot on the pot with cucumbers and pour water into it.
- Cucumbers - 2-2.5 kg (per 3l pan)
- Water - to close the cucumbers
- Rock salt - 3 tablespoons of salt
- Sugar - 2 tbsp sugar
- Garlic - to taste
- Dill umbrellas - 3 pcs
- Carnation - 2-3 inflorescences
- Currant leaves - 7-8 pieces
- Tarragon - 2 stalks
- Bay leaf - 3-4 pieces
How to cook:
- We wash the vegetables, cut off the edges.
- Dilute salt and sugar in cold filtered water until completely dissolved.
- At the bottom of the enameled container, lay out some of the herbs and spices, alternating with vegetables.
- Pour the brine into the container.
- Close with a couple of currant leaves, but you can also use raspberry leaves.
- We put the pan in a warm, suitable place, and set the press on top.
- A day later, salted cucumbers are ready.
Salted cucumbers are one of the main dishes on our table in the summer.
Classic, fast, spicy, with apples, mustard, chili and even ginger - choose recipes to your taste!
How to pickle cucumbers: 7 main rules
1. Choose small cucumbers of the same size with thin skin and pimples - these are the most suitable for pickling.
2. If the cucumbers are a little wilted, soak them in cold water (you can add ice) for about 2 hours.
3. To make the cucumbers cook faster, be sure to cut off the ends or make cuts.
4. To make the cucumbers crispy, do not tamp them too tightly.
5. For a more uniform salting, it is better to place the cucumbers in a container vertically.
6. Salt is better to take the usual stone coarse grinding. Iodized salt is not suitable, as it can soften the peel.
7. Lightly salted cucumbers should be stored in the cold for 2-3 days.
Quick salted cucumbers in a bag
This recipe is useful precisely in the case when lightly salted cucumbers need to be prepared urgently.
Ingredients:
1 kg cucumbers
5-10 garlic cloves
1 bunch fresh dill
1 st. a spoonful of salt without a slide
How to cook quick salted cucumbers in a bag:
1. Wash cucumbers thoroughly, cut off the tails.
2. Put the cucumbers in a clean food bag.
3. Add garlic cloves cut lengthwise.
4. Put finely chopped dill and salt into the bag.
5. Tie the bag tightly and shake well so that the herbs, salt and garlic are evenly distributed.
6. Leave the cucumbers in the refrigerator for 30 minutes to 5 hours. Shake the bag periodically.
See the exclusive recipe of the incomparable Lara Katsova!
Fragrant salted cucumbers in hot brine
This way of pickling cucumbers will undoubtedly appeal to lovers of spicy, but delicate snacks.
Ingredients:
1.5 kg fresh cucumbers
10-12 garlic cloves
4 sheets of horseradish
7-10 currant leaves
1 small bunch of dill
2 liters of water
4 tbsp. tablespoons of salt without a slide
1 st. teaspoon allspice (better to use a mixture of peppers)
2 tsp clove buds
4-5 bay leaves
How to cook fragrant salted cucumbers in hot brine:
1. Wash the cucumbers and cut off the tips, cut the garlic cloves lengthwise, thoroughly wash the leaves of horseradish, currant and dill.
2. Place half of the horseradish and currant leaves on the bottom of a clean saucepan.
3. Lay out the cucumbers, sprinkling them with chopped dill and garlic.
4. Pour water into a separate pan, add salt, pepper, cloves, bay leaf. Bring to a boil and remove from heat.
5. Pour brine over cucumbers and cover.
6. When cool, put in the refrigerator.
7. After 24 hours, fragrant salted cucumbers are ready.
Salted cucumbers with mustard and chili
Thrill-seekers will appreciate these lightly salted cucumbers. And do not forget to take them with you to nature for barbecue or grilled sausages!
Ingredients:
1 kg fresh cucumbers
8-10 garlic cloves
1-2 peppers
1 small bunch of dill
1 teaspoon coriander seeds
1 teaspoon of zira
1 liter of water
1 st. a spoonful of salt without a slide
1 teaspoon mustard powder
2 tsp vinegar 9%
How to cook lightly salted cucumbers with mustard and chili:
1. Wash the cucumbers and cut off the tips, cut each clove of garlic lengthwise, cut the chili into rings.
2. Put the cucumbers in a clean pot or jar, shifting them with dill, garlic, chili, coriander and cumin.
3. Add salt to the water, boil, remove from heat and stir mustard powder and vinegar.
4. Pour cucumbers with the resulting brine, cool and refrigerate for 1-2 days under the lid.
Salted cucumbers with apples
Incredible recipe! Apples turn into an excellent snack, and cucumbers are saturated with characteristic apple notes. What you need in a salad, and a bite, and just crunch on a warm summer evening while talking in a summerhouse.
Ingredients:
2 kg cucumbers
4 large sour green apples
4 sheets of horseradish
6-8 currant leaves
1 bunch dill
8-10 garlic cloves
1 liter of water
2 tbsp. a spoonful of salt
How to cook salted cucumbers with apples:
1. Cut off the tips of the cucumbers, cut the apples into quarters, removing the core.
2. Place cucumbers and apples in a clean saucepan or jar, shifting with horseradish and currant leaves, dill and garlic.
3. Add salt to the water, boil and pour into the cucumbers.
4. Cool and refrigerate for 1 day.
Salted cucumbers with ginger
Ingredients:
5-6 large cucumbers
2-3 cm ginger root
1 teaspoon salt
3-4 teaspoons of sugar
1 st. a spoonful of vinegar 9% *
* Salt, sugar, and vinegar are best added, focusing on your taste. Seasonings can be introduced into cucumbers gradually, tasting the brine.
How to cook salted cucumbers with ginger:
1. Cut cucumbers into slices or long strips using a vegetable peeler. Curly knives can also be used for cutting. If you don't want to make a salad, cut the ends off the cucumbers or cut them in half lengthwise.
2. Grate the ginger root on a fine grater.
3. Combine cucumbers with ginger, add salt, sugar, vinegar and mix.
4. Transfer to a clean food bag and leave in the refrigerator for 1 to 10 hours.
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