How to roll salted cucumbers. Lightly salted cucumbers

Lightly salted cucumbers in a jar is a classic option. It does not take up much space in the refrigerator and you can watch the readiness of the snack without opening the lid. In past articles, we successfully got acquainted with instant recipes, as well as how to quickly and tasty prepare a snack.

To prepare the perfect salted, you need to follow a few rules. The pickling jar must be clean and sterilized. In addition, before pouring boiling water inside, so that the glass does not crack, you need to put a knife with a wide and cold blade under the bottom.

Cucumbers must also be prepared before entering the jar. If you plucked them from the garden a couple of minutes ago, and they are not sluggish, but strong, then you just need to wash them and remove the tips. If the cucumbers are not the first freshness, then you definitely need to hold them in water for about 3 hours. The liquid should be cold, it needs to be added periodically so that it does not warm up at room temperature.

If you want to get strong and crispy cucumbers, then do not abuse garlic and peas. They can soften the fruits. If you want them to be more tender and soft, you can add more of these ingredients. Fine salt also affects the elasticity of the vegetable. Therefore, for light salting, it is better to take coarse salt, not iodized.

Now we will look at 5 of the most popular and delicious recipes for this refreshing treat. We will prepare each in a bank. Try it and decide which one you like best. Share your results in the comments.

I very often lightly salt cucumbers in cold water. This method won my trust, first of all, for not having to fiddle with boiling brine. In addition, with a cold salting method, the result is more crispy. Hot water, under the influence of its temperature, takes some of the useful elements from vegetables, and also softens the structure.

The only caveat is that you need to wait a little longer for readiness. But the long-awaited meeting will be even brighter.

Ingredients:

1 kilogram of fresh medium-sized cucumbers;
2 large or 4 small dill umbrellas;
a couple of leaves of horseradish;
3 cloves of garlic;
1-2 pods of hot pepper;
1 liter of water;
2 tablespoons of salt without a slide.

Wash the cucumbers, remove the buttocks and pour ice water for 3-5 hours.

Put the dill caps, horseradish leaves torn into large pieces and chopped garlic into slices in a jar. I especially like to pickle cucumbers in jars because the cucumbers fit snugly against the glass walls and do not float up after getting to know the brine.

Lay cooked cucumbers tightly on a fragrant pillow. Top with an umbrella of dill and crumble hot peppers into pieces.

In a liter of cold filtered water, completely stir the salt. Its crystals should dissolve as much as possible so that the remains do not remain at the top of the jar. Pour brine over cucumbers and leave in the kitchen for an hour. Then refrigerate for 2 days. You can take them to the cellar or basement if there is not enough space in the refrigerator.

If you can’t wait to try cucumbers as soon as possible, then you can safely take them out into the street or onto the balcony under direct sunlight. If you do this in the morning, you can already enjoy a crispy treat in the evening.

Cucumbers are unrealistically crispy and fragrant.

Recipe for crispy cucumbers in a 3 liter jar

In the matter of pickling cucumbers, it is very important to find the line where LESS-salted cucumbers turn into ordinary pickles. It is the lightly salted product that looks fresher, has a yellow-green color. Inside, the middle is slightly different from the salted pulp, as it does not have time to fully get enough of the marinade. Such a cucumber is called lightly salted.

If the workpiece stays in the refrigerator for a longer time, we can no longer call these vegetables lightly salted. Therefore, in order to enjoy young pickles, I always cook exactly as much as my family will eat in a day. For the future, in this case it is better not to do it.

Cucumbers according to this recipe will be ready in 2 days. Try it and tell us about your success.

Ingredients:

Half a kilo of fresh cucumbers;
4-5 peppercorns;
2 tablespoons of rock salt;
1 dessert spoon of granulated sugar;
1 whole medium garlic;
at choice and at will, leaves of horseradish, cherry and currant bush;
dill umbrellas;
1 liter of water;
3 liter jar with capron lid.

Wash and sterilize the jar. You can do this in the oven or in a water bath.

First of all, without wasting time, water must be poured into a saucepan and put on the stove until it boils. Add salt and sugar to it, then dissolve them thoroughly.

Put a third of the prepared dill caps and leaves in a jar. Add 2 peppercorns and a third of a head of garlic. I pre-peel the garlic and cut it in half.

Cucumbers, as we already know, must first be soaked for several hours in ice water. Free the soaked and dried cucumbers from the tips and lay in a dense layer in a jar up to half, on the greens.

Once you have reached the middle, you need to lay out another layer of the ingredients that you put on the bottom.

Fill the jar with cucumbers and cover them with the rest of the greens, garlic and peas.

Meanwhile, the brine boiled. Pour it into the jar to the top so that the liquid level covers all the ingredients. If a little is not enough, you can add boiled water. If there is brine left, it's okay, you can pour it out.

Leave the jar on the table for about 24 hours, so that the contents cool completely and the ingredients begin to make friends and share flavors. The next day, you can put the container in the refrigerator for another day.

During this time, the cucumbers darkened and fully collected the whole bouquet of flavors.

This is how delicious we got. The taste is very rich, and the crunch is heard from afar. Try it yourself, it's impossible to resist!

Lightly salted cucumbers in a jar - a quick way in 5 minutes

These extra cucumbers are simply adored by all my relatives and friends. And what I especially like is that they are very quick to cook. But the most important secret is that they are ready to eat in 5 minutes.

The secret is that we will cut them into slices, which is why the marinade will soak the pulp faster. True, there is one caveat - such an appetizer is not stored for a long time. It is better to eat it on the same day. But this fact does not scare me, because this delicacy has never survived until the next day. As a rule, it flies off the table in a couple of hours.

Ingredients:

3-5 medium cucumbers;
a small bunch of dill (other aromatic herbs can be added if desired);
2 bay leaves;
4 cloves of garlic;
0.5 teaspoon of salt and the same amount of ground pepper.

This is a dry salting method, so we will not use water.

Bank choose the desired denomination. If you are preparing an appetizer for a large feast, then the ingredients can be increased several times. For this list of products, we will use a liter jar.

Sprinkle salt and pepper on the bottom. Chop the lavrushka with your hands and send it there. Finely chop the garlic and add to the rest of the ingredients.

Dill will go to the jar next. Before that, it needs to be finely chopped.

The highlight of the program is cucumbers. They need to be cut into several pieces. I first divide it in half, and then each of them into 4-6 more parts, depending on the size.

The slices are immediately sent to a glass container.

Please note that in this case, the jar should not be tightly packed with cucumbers. They should reach no more than half the capacity. This salting method involves mixing the ingredients inside the jar by shaking. Therefore, vegetables need space for intensive movement inside the dish.

Cover the jar with a lid and shake vigorously for about 3 minutes. Now the vegetables need time to rest and gain fragrant strength and juiciness from pickling ingredients. A couple of minutes is enough for this.

Snack is ready! You can serve in any form. They are especially tasty with boiled potatoes, lightly seasoned with oil.

Classic step by step recipe for 1 liter

I call the classic recipe for salted salts a method that provides for a minimum set of ingredients. This includes the most standard products that affect the crunch and flavor of the vegetable. These are, most often, horseradish, garlic and dill umbrellas. Depending on the desire and mood, you can add something else. This option is prepared, of course, in hot brine.

There are about 1 kilogram of cucumbers per 1 liter of brine, which is most often placed in a 3 liter jar.

Ingredients:

1-2 medium horseradish roots;
1 kilogram of fresh cucumbers;
3 cloves of garlic;
a bunch of dill along with trunks;
2 tablespoons coarse salt.

For salting, it is better to choose special pickling varieties. But we may not always know if a cucumber is suitable for this. Especially if you bought it on the market, and did not grow it yourself. Determining the right variety is very simple. Usually they have characteristic "pimples". Their flesh is elastic, and the skin is thin. A smooth and soft vegetable is not suitable for any type of salting.

Put washed cucumbers in a clean sterilized jar. As soon as you reach a third of the volume of the dish, you need to lay a layer of chopped horseradish root and coarsely chopped dill. Add half of the garlic to this. Cut it in half or quarters first.

Put the cucumbers another third and again make a fragrant layer of their same ingredients. Then fill the jar with vegetables to the end and put the remaining seasonings on top.

In the meantime, boil one liter of water in a saucepan and completely dissolve 2 tablespoons of coarse salt in it. Fine-grained salt can adversely affect the texture of vegetables.

Fill the jar with boiling solution to the very top. Cover with a lid, no need to roll up.

The ingredients must be completely cooled at room temperature, and then the jar must be placed in the cold.

After 2 days, you can start tasting. Only at one glance salivates and you want to quickly crunch on delicious, sour and crispy cucumbers.

Lightly salt cucumbers in a jar with hot water

Hot brine has several advantages over cold brine. Firstly, the product will be ready earlier, as boiling water boils the fruits and they marinate faster. Secondly, the appetizer on hot water turns out to be more tender, with spicy sourness.

As a change, I alternate between hot and cold in my kitchen. They actually turn out a little different. But each one is delicious and good in its own way. It is impossible to say for sure which one is better. Try this method, you will definitely like it.

Ingredients:

1 kilogram of even and elastic cucumbers;
1 sprig of cherry tree with leaves;
1 horseradish root;
dill sprigs;
dill inflorescences;
4 cloves of garlic;
2 tablespoons coarse salt;
1 dessert spoon of sugar;
5 peppercorns;
2 laurels;
1 liter of water.

In the hot method, I always start cooking with brine. A pot with 1 liter of water must be put on fire until boiling. While the water is heating, let's take care of the rest of the ingredients.

Hello! I finally got to my favorite crunchy pickles. We will soon be making preparations for the winter of these wonderful vegetables. I finished last year's preparations by spring. We need to do more this year.

However, how do you guess? After all, such an appetizer will be in place on any table. No holiday is complete without bottoms. You can simply put them on the table, or you can cut them into a salad. Very well they go to pickle.

There are a lot of different recipes for these preparations, because each housewife has her own special secret of salting these crispy sweets.

I have prepared for you my favorite options, according to which I really get a very tasty salty snack for the winter. If you are already familiar with some recipe, try the other suggested methods.

The main thing is to choose pickled cucumbers. Such as - "Nezhinsky", "Crunchy", "Salting", "Paris Gherkin", "Zozulya".

One of the most popular and simple options for harvesting for the winter. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special flavor. Try it.

Ingredients:

Cucumbers - 20 pcs
Garlic-3 cloves
Oak leaf - 5-6 leaves
Currant leaves - 5-6 leaves
Cherry leaves -5-6 leaves
Horseradish - 4 sheets of horseradish
Dill - 4 umbrellas
Bay leaf - 2 pcs
Black peppercorns - 6 pcs
Salt - 3 tbsp. for a 3 liter jar

Cooking method:

1. At the bottom of a clean and dry jar, alternately lay oak, currant, cherry and bay leaves. Then put dill umbrellas.

2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.

3. Then, very tightly, in an upright position, lay the washed cucumbers. In the space remaining from the top, lay them already horizontally so that they are as dense as possible to each other.

4. Pour salt into a half-liter jar and fill it with water not completely. Stir the salt and pour the solution into the jar of cucumbers. Then add ordinary clean cold water almost to the top. Leave not much space.

5. Place the remaining two sheets of horseradish tightly on the very top and add water to cover the leaves.

Horseradish leaves are covered on top so that there is no mold later.

6. Then put the jar on a plate, cover with a lid on top and leave for about three days. During this time, the fermentation process will take place and part of the water will flow out.

7. After three days, add salt water, close the lid tightly and store in a cool dark place. Cucumbers pickled in this way are crispy and very tasty.

Salting for the winter in 1 liter jars in a hot way, for storage in an apartment

This method is with sterilization. But on the other hand, prepared homemade preparations in this way can be stored in an apartment at room temperature. For example, in the pantry or on the mezzanine.

Ingredients for three liter jars:

Fresh cucumbers - 1.5 kg
Dill umbrellas - 3 pcs
Horseradish leaves - 3 pcs
Currant leaves - 6 pcs
Cherry leaves - 6 pcs
Garlic - 3 cloves
Black peppercorns - 15-18 pcs
Pepper sweet peas - 6 pcs
Carnation - 6 pcs
Salt - 3 teaspoons
Sugar - 6 teaspoons
Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per one liter jar)

Before you start, rinse the cucumbers well under running water. Then fill them in and leave for 2 hours. If they are recently collected, then one hour will be enough.

Cooking:

1. First, currant and cherry leaves, as well as dill umbrellas, pour boiling water over and leave for 1 minute to sterilize. Scald horseradish leaves in boiling water for 30 seconds.

2. Then put on the bottom in each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 dill umbrella. Lay the horseradish sheet last.

Banks should first be sterilized over steam or in the oven. The lids need to be boiled.

3. Next, cut off the tips on both sides of the cucumbers and lay them vertically tightly in jars. If there's still room on top, lay out what's left. You can cut into pieces so that they lie down more densely, or you can even put small tomatoes. Put a piece of dill umbrella on top.

4. Pour 1 teaspoon of salt and 2 teaspoons of sugar into each jar. Pour hot boiling water over it, top it off by about 0.5 cm and cover with lids. Take a wide saucepan and put a napkin or towel on the bottom, then put jars there and fill with water up to the “hangers”. Boil for 10 minutes to thoroughly sterilize.

If you want more salty cucumbers, then put salt - 2 teaspoons, and sugar - 1 teaspoon.

5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave to cool completely. When it cools down, put it in the place where you store your blanks.

The most delicious recipe for crispy cucumbers, like from a barrel

Ingredients for a 3 liter jar:

Cucumbers -1.5 kg
Salt - 3 tbsp. heaped spoons
Horseradish leaf - 1 pc.
Umbrella dill - 2 pcs
Currant leaf - 2 pieces
Cherry leaf - 2 pcs
Tarragon - 1 sprig
Hot pepper - to taste
Garlic - 5 cloves

Cooking:

1. Wash cucumbers properly and soak for several hours in water. Then rinse again and cut off the stems.

2. Rinse all greens and leaves. Peel the garlic and cut in half.

3. Pour 3 tablespoons of salt into a mug and pour hot water. Mix well until completely dissolved and let cool.

4. At the bottom of the jar, lay cherry leaves, currants, horseradish leg, 1 dill umbrella. Then the first layer of cucumbers. Spread the garlic and pieces of hot pepper over the jar. Next, stack the vegetables as tightly as possible. Top with a sprig of tarragon and dill umbrella.

5. Pour about two-thirds clean cold water into the filled jars. Then pour water with salt and top up with clean water up to the neck, leaving a space of about 1 cm to the end.

6. Put the jars on plates and leave it for 3 days. Cucumbers should turn sour, and the brine will become a little cloudy.

7. After that, drain the brine and boil it for 1-2 minutes. Then again pour it hot into jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.

A simple recipe with mustard, no sterilization

I also really like this way of salting. I like the tangy flavor of mustard in brine. And the method itself is quite simple. You will not spend a lot of time on blanks. It all depends, though also on the number of cans and ingredients. But anyway, you won't regret it.

Ingredients for 3 liters:

Cucumbers - 1.7-1.8 kg
Water - 1.5 l
Salt - 3 tablespoons
Currant leaf - 5 pcs
Cherry leaf - 8 pcs
Oak leaf - 2 pieces
Dill umbrellas - 4 pcs
Horseradish leaf - 2 pieces
Dry mustard - 2 tablespoons
Black peppercorns - 10-12 pcs

Cooking method:

1. Rinse the vegetables and cut off the ends on both sides. Soak them for 4 hours, then rinse again.

2. In a three-liter jar, place one sheet of horseradish on the bottom, then half of all greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.

3. Add salt to the water and boil. Then pour it into a jar and close the capron lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, periodically removing the foam. Then pour the brine into a saucepan and boil.

4. Pour mustard powder into a jar. Then pour hot brine over and cover until cool. Then remove the lid and leave for 6 hours.

5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour into a jar and roll up the lid.

6. Turn neck down and wrap with something warm for self-sterilization. Then put away in a place to store blanks. At first, the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers are incredibly tasty.

Video on how to pickle cucumbers in jars without vinegar

If there are still doubts and not everything is clear from the descriptions and photos, I suggest watching the video recipe for making “green ones” for the winter. The recipe is very simple, without sterilization.

Ingredients for 2 three-liter jars:

Water - 3 l
Salt - 6 tbsp or 200 gr
Medium-sized cucumbers - 4 kg
Horseradish root or leaves - 6 pcs
Currant and cherry leaves - 10 pcs each
Black before peas and fragrant - 10 pcs each
Garlic - 10 cloves
Dill with seeds

Watch the video for the cooking method.

Now everything should become clear and understandable. Put them in storage, and after two or three weeks you can already start eating delicious crispy cucumbers.

Well, friends, I showed you and told you about the wonderful and simple methods of salting your green vegetables for the winter. Choose your favorite, or better yet, try them all. After all, everyone has their own uniqueness.

Good appetite!

Cucumber, without exaggeration, is considered a traditional vegetable in the kitchen of every housewife. Bright green, juicy and crunchy - they are good both freshly cut and aged in salted brine with spices. They are called salted cucumbers. They enjoy popular love not only in summer. Skillful housewives have learned to make such preparations for the winter. Lightly salted cucumbers are a popular cold appetizer, also often served with meat and vegetarian menus. At home, cooking salted cucumbers is economical in time, because they are distinguished by a short pickling time. Choose any of the recipes, and in a few minutes fragrant lightly salted cucumbers will be ready, which do not lose their taste even in long-stored stocks for the winter. Step-by-step recipes with photos will help you cook both tasty and fast.

The best recipes with photos

The last notes

kerescan - Jun 17th, 2015

This recipe for pickling cucumbers for the winter is quite easy, it does not need special costs, but it has its own original features. Master the cooking and guests will beg for the recipe for your lightly salted crispy cucumbers. When you eat, it seems that they have just been brought from the garden and salted a little.

Step 1: Prepare cucumbers for pickling.

Medium-sized young cucumbers are best suited for pickling - these are best infused and absorb the aroma of the marinade. And try to pick up vegetables so that they are about the same size - so that salting goes evenly. Salad cucumbers are not suitable for pickling, so use them for their intended purpose - in salads. Don't know what kind of cucumbers you grow? Focus on the following sign - pickled cucumbers have pimples, and lettuce ones are smooth. First, the cucumbers need to be prepared - thoroughly rinsed from dust and dirt, cut off the tips on both sides, then put them in a basin or other large container and pour cold water for 1-2 hours. Thanks to this, ready-made salted cucumbers will be crispy.

Step 2: Salt the cucumbers in a hot way.

You need to pickle cucumbers in a glass or enamel bowl that is roomy enough, so find the right one and prepare it - rinse it, etc.

Greens and garlic for salting also need to be prepared - washed, and the garlic also needs to be peeled.

We put the water to boil, pour salt into it and dissolve it in boiling water. Here is the brine ready.

Now we put cucumbers in a container for pickling, alternating them with layers of greens. Pour cucumbers and herbs with hot brine so that the water completely covers the cucumbers. The specified amount of water should be enough for this.

Now we crush the cucumbers with a plate, and put a load on top so that they do not float up - for example, a large jar of water or a heavy stone. We leave the cucumbers to marinate for 2 days at room temperature.

Step 3: Preparing jars for seaming.

While the cucumbers are marinating, stock up on jars. The specified number of cucumbers is enough for three 3-liter and 1 liter jars. Well, or 10 liters, as you prefer. Before seaming, the jars must be sterilized by holding them over the steam of boiling water. The jar will get very hot, so use an oven mitt. A sign that the jar is ready - steam stops sitting on it. Put the finished cans closer, we will need them soon. It is also necessary to stock up on a small saucepan of water in which we will boil the lids before rolling. Remove hot sterilized lids with a slotted spoon so as not to burn yourself.

Step 4: Roll up cucumbers for the winter.

We catch cucumbers from the brine in which they were marinated, and thoroughly wash them with clean, cooled boiled water. We throw away the greens and garlic, they have already given up all their flavor. And we filter the brine through cheesecloth and pour into a saucepan. Boil the brine, removing the resulting cloudy foam.

Put the cucumbers in cooled sterilized jars, along with washed herbs and peeled garlic cloves, 5-6 pcs. to the bank. Do not spread the cucumbers too tightly, otherwise they may "suffocate". Pour the cucumbers with boiling brine, close the jars with sterilized lids using a seaming machine. You can also use caps that are screwed onto the neck, but sometimes it turns out that they lack tightness. We clean the finished cans in a warm place (use old warm jackets and towels), turning them upside down. From above, we also cover the jars and leave them in this position for a day.

Step 5: We remove the rolled salted cucumbers for storage.

After a day, we are convinced of the tightness of the packaging, and we put the jars in the cellar or refrigerator before the onset of winter. You need to store cucumbers in a cool place, and when you decide to try them, then after you open the jar, it is better to rinse the cucumbers in clean water to rid them of plaque, and only after that eat. Bon Appetit!

You can add spices to the brine, but do not get carried away with them so as not to interrupt the main taste of cucumbers.

The more horseradish you put in, the more crunchy the cucumbers will be.

If you are afraid that the cucumbers will go bad, add vinegar essence to the jars before rolling (calculated as 1 teaspoon per 3-liter jar). Then the cucumbers are definitely not in danger.

Cucumber brine should be cloudy. It should also cover the cucumbers completely, so if part of it boils away, and one of the jars is not enough, boil water in a kettle and pour the cucumbers into it. But don't forget the salt.

If a white coating appears in the brine, this is not mold, but lactic acid. This is a natural preservative, which means cucumbers will be stored for a long time. It is not necessary to wash off the plaque.

Lightly salted cucumbers are a great summer snack with or without a reason. They are great to serve with boiled potatoes, skewers, fried chicken, and any other dishes; use as a component for salads, and just crunch for pleasure.

I'm not talking about how good they are for strong drinks - you simply cannot find better snacks!

Ways to prepare such an appetizer simply can not be counted. And all because the people's love for this business is too great. In addition, when they grow in their own beds, and you shoot them every day in a bucket, then all that remains is to preserve them and lightly salt them. Because to overpower them in other ways is simply not possible.

But if conservation is a responsible and long process, then salting them quickly is just what you need. Therefore, they are salted in pots, jars, and simply in bags. Salted in the evening, and in the morning you can already serve it on the table. And there are super fast ways, thanks to which they can be served at the table in half an hour. These are the methods of salting in packages, beloved by many, or express methods.

In today's article, we will consider such quick methods just today. Of course, we cannot reflect all of them in one article, since there are just a lot of them! But at least the most basic and popular ones need to be known.

The most convenient way to cook lightly salted cucumbers in a saucepan. Fruits of any size are suitable for this, but it is still best to take medium or small specimens. Firstly, because they will pickle faster, and secondly, because their skin is much more tender and therefore they themselves will turn out crispy and not soft.

In addition, in large fruits, rather large seeds are formed inside, and all the taste of the pulp is given to them. Therefore, large specimens can be salted, but only when there are no others.

We will need:

cucumbers - 10 pieces (medium size)
horseradish leaf - 1 pc.
dill - 4 umbrellas (2 - 3 sprigs)
garlic - 2 cloves
red capsicum - to taste
black peppercorns - 7 pcs

For filling:

For 1 liter of water - 1 tbsp. a spoonful of salt

Cooking:

1. Wash fresh strong fruits, cut off the ends. If they are solid, then they can be used immediately. And if the fruits are sluggish, then they must be poured for 3-4 hours with cold water. During this time, they will be saturated with water and after salting they will be hard and crispy.

2. Thoroughly rinse the greens. I always take dill by eye, only their approximate amount is given in the composition of the ingredients. You can use any of its parts - the umbrellas themselves, and the stem, and their openwork foliage. If the dill bush is large, then the stem must be cut.

In general, it is better to use different parts of it. It will be better for both taste and aroma.

3. Peel the garlic. Cut it into thin slices.

4. If you like spicy snacks, then cook a piece of red capsicum. Personally, I always add it to pickles, at least, at least in lightly salted ones. I add quite a bit, so that when eating the finished product you don’t feel it at all. But it leaves its own little taste mark.

5. Put a pot of water on the fire. If the fruits are not very large, then a liter should be enough. But even if it’s not enough, then it’s better to boil a little more later.

6. As soon as the water boils, pour salt into it and mix. If you want to add a little sweet note, then add one and a half tablespoons of sugar.

7. In the meantime, the water is boiling on the stove, put all the cooked ingredients in layers in the pan. Put some greens down, then cucumbers, and the remaining greens.

In principle, it does not matter how you distribute the ingredients. But it is desirable that a little horseradish and dill be on top. They need to sort of cover the top layer.

There is no need to take a large pot for so many fruits. Otherwise, more brine will be needed. See that after laying out the cucumbers in the pan, there is enough space left for him.

In addition, it will be inconvenient to put a large pan in the refrigerator, it will take up all the free space there.

8. Well, everything is laid out, and by this time we have already prepared the pickle. It must be salty. When you add salt, do not be afraid that there may be a lot of it.

Pour the boiling brine into the filled pot. It should completely cover all its contents. If the filling was not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as many as you need.

9. Prepare a saucer the size of the inside of the pan and place it on top so that it plays the role of oppression and crushes all the contents.

10. Leave at room temperature overnight. In the morning, our lightly salted cucumbers are ready. Especially if they are small. If they are larger, they will need a little more time.

11. But no matter how it was, in the morning you need to put the pan with the contents in the refrigerator. The salting process will take place there as well. But in the refrigerator, the brine will retain its transparency. If you leave it at room temperature, then soon it will begin to become cloudy and sour. And the fruits will also acquire a sour taste.

That's basically it! Cucumbers can be eaten and enjoyed with their crunchy content and pleasant taste.

And here is a video on how you can cook your favorite snack in a saucepan.

We made a video specially for this article, and we really hope that it will help you quickly cope with the task. Go to the channel, see other materials, there are a lot of interesting things. Friends, and do not forget to subscribe and press the bell so as not to miss new interesting recipes!

Snack cucumbers cooked in a bag for 1 hour

This version of salting is incredibly loved by the people, and in this way they are cooked at home, in the country, and even at work. And those who went out into nature generally consider it to be the best. As soon as the first fruits ripen in the gardens, they are harvested, and after eating a few fresh ones, they immediately take up the packages.

According to this recipe, by the way, you can salt not only in a bag, but also in a plastic container. The effect can be achieved exactly the same, and even much faster.

But today we are salting in a bag, so we are preparing it. Yes, not one, but two, for better strength. So that our cucumbers do not inadvertently jump out of the package.

And I almost forgot to say that this method is not only very tasty, but also the fastest. After our product has been salted, after 40-60 minutes it can already be eaten in a fully prepared form. And it must also be said that it is so simple that it is unlikely that it will be possible to find something even simpler.

We will need:

cucumbers - 500 gr
garlic - 1 - 2 cloves
dill - half a bunch
horseradish - 0.5 sheet
pepper - to taste
salt - to taste

Cooking:

Medium-sized varieties are best suited for this method. Moreover, they can salt not only ordinary small vegetables, but also long salad varieties. They are long and thin, and this is just good, it means they will be salted faster.

1. Wash the fruits, cut off the ends on both sides and cut. This can be done in different ways, you can cut them lengthwise into 2-4 parts, depending on the size. And you can cut them into medium-sized circles, or sticks. It also depends on their size.

The smaller you cut them, the faster the salting time.

A feature of this method is just that the vegetable is necessarily cut. How you do it doesn't make much of a difference. The main thing is that the pieces are not too big or too small.

2. Chop the garlic as finely as possible, this is important. We need garlic juice, which will quickly penetrate the pulp of the fruit. Therefore, for this, you either need to chop the garlic very finely, or use a garlic press.

3. We also need to cut the dill smaller. For this recipe, only the tender parts of the dill are needed, the coarse stems are separated and removed. If in other methods of salting you can use any of its parts, then only openwork twigs are suitable here.

And lovers can still add a little parsley for taste and aroma.

4. Tear half a sheet of horseradish with your hands into small fragments, so that later you can easily remove them.

Sometimes there is no horseradish, so nothing terrible will happen if we do not add it. When we salt cucumbers in this way at work, no one even remembers about it.

5. Salt the fruits, as for salad, so that they can be eaten. They should be fairly salty. To determine if there is enough salt, the chopped sticks must be mixed and be sure to try.

If the taste suits you, then just take another pinch of salt and pour it into our workpiece. We are preparing lightly salted cucumbers, not a salad, so you need a little more salt than for a salad.

6. Now that everything is cut and prepared, you can put all the components in a plastic bag. Rather, in two packages, one must be inserted into the other. Then you will understand why such manipulation is needed.

7. Yes, almost forgot. Add some more pepper. I really like to crush two or three peas of black pepper for this and add them. The aroma in this case will be simply stunning.

But if you don't want to mess around, just add a pinch of regular ground pepper.

8. Now the fun begins. Twist the bag and shake it very vigorously with up and down movements so that all the components are mixed, and juice should appear.

9. Let it lie down in this state for about 10 minutes, and then shake it again. After that, draw air into the bag, you can even inflate it there and tie it tightly. Remove to refrigerator.

An hour later, our delicious and fragrant snack is ready. Feel free to serve it on the table and treat everyone present.

If there is no refrigerator, then at room temperature you can keep the snack for not an hour, but 30-40 minutes, periodically shaking the bag again.

The finished product is best to eat immediately. When it lies for a long time, it loses its taste. Garlic smell and aftertaste begins to prevail. And the cucumbers themselves lose their shape, because the juice flows out very intensively. And their taste becomes watery. Therefore, lightly salt them in a bag for one, maximum two times.

But it is still desirable to eat them on the same day.

Cherry tomatoes can be salted in the same way. To do this, they need to be pricked with a toothpick. And the time for salting will take 24 hours. But they turn out to be simply incomparable.

This is such a great and fast way. To prepare such an appetizer of time - you need everything - nothing. Cut everything, but shake it, that's the whole story.

And such cucumbers can be pickled in just 10 minutes. Watch the video from our YouTube channel.

It's so fast and easy!

Lightly salted cucumbers in hot brine overnight

It will take exactly one night to salt our green vegetables in this way. That is, if you pickle them in the evening, then in the morning you can already eat them with might and main, especially if you use small specimens.

We will need:

cucumbers - per 3 liter jar (how much will go in)
dill - 8 umbrellas (or 1 large bush)
currant leaf - 8 pcs
cherry leaf - 8 pcs
horseradish - 1 sheet (small)
garlic - 2 cloves
black pepper - 10 pcs
allspice - 3 pcs
red capsicum - to taste and spiciness
clove buds - 6 pcs

For brine:

water - 1.5 liters
salt - 3 tbsp. spoons
sugar - 2 tbsp. spoons

Cooking:

I will pickle cucumbers in a three-liter jar, but you can also pickle in a saucepan. It’s just that everything can be packed very compactly and tightly in a jar, and more space will be needed in a saucepan. But this will not affect the quality in any way, so choose the capacity yourself.

1. Wash the fruits and cut off the ends. Let me remind you that if they are small and plucked, for example, in the morning, and you cook them in the evening, then soak them in water for 3 hours. This is provided that you do not immediately put them in the refrigerator. The same applies to purchased items.

Otherwise, they will not turn out crispy and dense. It's summer now, and cucumbers under the influence of heat quickly lose moisture. And moisture is very important for everything to work out as it should.

2. Wash the greens and immediately put them all on a plate so that you don’t forget anything later. Today I did not have currant leaves, and I decided to replace them with raspberry leaves. Of course, I will not achieve a smell, but I will be able to maintain rigidity.

Dill can be used not only in umbrellas, but also take a whole bush, along with the stem. If it is large, then it can be cut as needed.

Tear the horseradish leaf into smaller pieces.

3. Prepare spices, too, all at once in one place, so as not to forget anything. I use red hot peppers. It comes in varying degrees of severity, this must be taken into account. My pepper is very spicy and therefore I take it quite a bit - a little.

Peel the garlic and cut into thin slices.

4. We will need a three-liter jar. It must be thoroughly washed with soda and rinsed with boiling water.

5. Now that we have everything ready, we will put everything in a jar. Put the fruits very tightly to each other in the first layer. If the last of them has to be squeezed in, then this must be done. The denser we lay them out, the less brine we need.

Lay out larger specimens down, smaller ones on top. Small ones will pickle faster, and we eat them faster. In the meantime, the essence, but the point, the lower ones will already arrive in time.

6. Then lay out some different herbs and some garlic.

7. Then cucumbers again, you can have two layers at once. And again greens, garlic and half of the whole pepper, along with red. In the middle - it's the place.

8. And so, alternating layers, fill the jar to the very neck. I have medium-sized samples and there are much more of them in the jar than I expected. And it wasn't even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.

9. Be sure to put the remaining peppercorns and herbs on top. Excellent, everything turned out very nice. And tomorrow it will be delicious!

10. Boil water, as it boils, add salt and sugar. Wait for them to dissolve and boil again. Pickle, and it is also called brine - ready.

11. Pour it into a jar under the very neck. It took me about 1.4 liters. But this amount will depend on how tightly you folded all the cucumbers.

12. Cover the jar with a saucer, if they want to jump out, then put a liter jar of water on top.

13. Leave the jar in the kitchen at room temperature until morning.

14. In the morning you can see that they have changed their color. This means that they are ready. And you can take a sample.

15. After trying, put the jar in the refrigerator and store it there. At any time of the day or night, cold crispy cucumbers are waiting for you to get them and taste them.

By the evening, larger specimens will also come up. Therefore, boil potatoes or fry meat. An incredible dinner awaits you!

Quick recipe for salting with lime and mint

This appetizer is very good to cook when going on a picnic. They are ready almost instantly. It will take only 30 minutes for them to salt and become very tasty.

We will need:

cucumbers - 1.5 kg
lime - 3 pcs
dill - 1 bunch
mint - 4 sprigs
salt - 2 tbsp. spoon
sugar - 1 teaspoon
allspice - 3 peas
black pepper - 4 peas

Cooking:

1. Wash the fruits and cut off the ends on both sides. Cut each of them into two to four parts, depending on their size.

2. Crush the peppercorns in a mortar. You could also use ground pepper, but when the pepper has just been crushed, it has a completely different smell, much richer and more aromatic.

3. Wash and dry the limes. Then grate the zest, only its green part.

Add the zest to the mortar and grind it together with the pepper. You can feel the scent. Here also, and maybe our cucumbers will smell even better.

4. Squeeze the juice from the remaining limes into a separate container.

5. Mint and dill cut into smaller pieces. If the dill has very thick stems, then it is better to cut them off. If they are small, and most importantly not hard, then cut them too.

6. Transfer the fruits to a bowl. Pour juice over them and sprinkle with spices. Then gently mix so that the sticks remain intact.

7. Let stand like this for 30 minutes. After this time, they are ready and they can be served at the table.

It turned out to be an excellent appetizer under and something stronger.

Therefore, when you are going to nature, take everything you need with you. It's hard to imagine a better appetizer!

Salted with garlic and herbs in soy sauce

This recipe differs from all the others in that it uses soy sauce and a lot of greens as a marinade. In the original, dill and cilantro are taken. But I know that not everyone can tolerate the smell of cilantro, and will not even eat other greens that just lay nearby.

Therefore, if you belong to just such people, then replace cilantro with parsley. Or just add one dill, as I did in today's version.

We will need:

cucumbers - 1 kg
garlic - 5 - 6 pcs
dill - 1 bunch
cilantro (parsley) - 1 bunch
soy sauce - 200 ml
olive or sunflower oil - 1 teaspoon
vinegar - 1 teaspoon (incomplete)
sugar - 1 teaspoon
ground red pepper - to taste (a pinch)
salt - 1 teaspoon
sesame - 2 - 3 tbsp. spoons

Cooking:

1. Wash the fruits and cut off the ends on both sides. Cut them into 4 parts, and if the vegetables are long or pot-bellied, then you can cut them into 6-8 parts. In general, cut so that you immediately take a piece and put it in your mouth as a whole, or so that it is enough for two bites.

Salt on top, mix and let stand for a while.

Prepare the ingredients right away so that everything is at hand.

2. Put the sticks in a saucepan or bowl.

3. Rub the garlic on a fine grater. If you crush it with a press, or finely chop it, then it will be felt, and grated will be just right. It will completely connect with all other components and will not stand out in any way.

4. Finely chop the greens. If she has thin enough stems, then chop them as well, but if they are large, then it is better to remove them.

5. Pour the sesame seeds into a bowl or deep plate. Pour in soy sauce, vinegar and oil. To mix everything. Let stand for a while so that the seeds are nourished.

Vinegar must be added with caution. It's just that everyone has different tastes, and that's why it's hard to please everyone. So add as you please.

By the way, you can also use lemon juice with it. It will even be more natural that way. In addition, we will acquire another wonderful aroma.

6. Pour greens, garlic and black pepper into a saucepan, mix everything well. Then pour in the liquid component with sesame seeds and mix again.

7. In principle, that's all! Now just put the saucepan in the refrigerator, closing it with a lid. And after 4 - 6 hours, our salted cucumbers with herbs, in soy sauce are ready.

Very tasty! As it turned out, soy sauce goes well with the hero of our today's story.

You can store them in a jar in the refrigerator. We kept for a week and nothing happened to them. Throughout the entire period of storage, they remained tasty and appetizing.

Cold and fast method on mineral water

And there is also such an interesting way to salt cucumbers. This is the so-called cold salting method. Of course, you can also use ordinary cold water, and preferably spring water.

And you can like this, with mineral water.

Mineral water must be carbonated. It is the gas bubbles that contribute to the salting process occurring quickly enough.

Delicious beautiful cucumbers can be eaten the very next day.

Ambassador in a fast way without color loss

I heard that cucumbers can be pickled in such a way that they do not lose their color. I've always wondered how this could be done.

And then one day I came across such a recipe, which just described how to do it. And you know what the secret was - vodka was added to the brine! That's the way it is!)

Yes, and they are salted in a barrel. Although you can pickle them in a saucepan.

I give the recipe in the form in which it came to me. The proportions here are quite large, but I decided not to change them. Some people want to salt only half a kilogram of fruits, some 3, and some all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone can calculate for himself the right number of kilograms and grams .

We will need:

cucumbers - 10 kg
dill - 320 gr
currant leaf - 320 gr
horseradish leaf - 170 gr
chopped garlic - 20 gr

For brine:

water - 7 liters
salt - 320 gr
vodka - 150 ml

It is very convenient to salt a kilogram of vegetable for testing. In this case, the weight of all other ingredients is simply divided by 10.

Cooking:

1. Wash the fruits and cut off both ends. Take not very large specimens, their skin is more tender and they turn out to be more tasty because of this. Brine through a thin skin better nourishes the inner pulp.

Prepare immediately all the greens so that it is at hand.

2. Put the cucumbers in a barrel, shifting them in layers with herbs and garlic.

The top layer must be green.

3. Boil water and add salt to it. As soon as the salt dissolves, pour in vodka and immediately turn it off.

4. Pour the hot brine into the barrel. Press down the contents with a not very heavy oppression, just a flat plate will be enough.

5. You can eat them the next day.

But on the same day they will need to be removed to the basement. I think that not every house has a barrel and a cellar. Therefore, we salt our vegetable in a saucepan and store it in the refrigerator.

I myself love it when there is plenty to choose from. When you try to cook according to different recipes, among them there will certainly be one that you love the most.

But how many people, so many opinions, especially when it comes to taste. What I like best doesn't necessarily have to please someone else.

So try it and look for your recipe. Our summer is long, and so what - what, and cucumbers are always born in large numbers. Therefore, you can try a lot of different options.

And I end here. And I want to wish everyone that you always get only the most delicious cucumbers!

Bon Appetit!