Summer is in full swing and it's time to think about creating delicious homemade preparations for the winter. Pickled cucumbers are one of our favorite winter treats. Today I will tell you how to make delicious homemade pickles instant cooking.
Clear and easy step-by-step design the recipe will work even for those new to canning. You can prepare quick pickles in just a few hours.
Ingredients:
- fresh cucumbers - 1 kilogram;
- pickled cucumbers – 2 pieces;
- garlic – 1 head;
- black peppercorns - to taste;
- granulated sugar – 1 tbsp;
- salt – 2 tbsp;
- water – 1 liter;
- greens for marinade (blackcurrant leaves, horseradish leaves, cherry leaves etc.) – to taste.
As aromatic spices For the marinade, use the herbs and leaves you like. If you have never rolled cucumbers before, I recommend starting with a mixture: dill, black peppercorns, horseradish leaves and black currant leaves.
How to pickle cucumbers quickly and tasty
Rinse the cucumbers thoroughly, cut off the tails or simply carefully peel the skin off the “butts” and pour cold water.
Let the cucumbers steep in water for 3-4 hours at room temperature. The more the cucumbers are infused, the faster the brine will “take” them.
Lay out the soaked cucumbers and herbs for marinade in three layers. liter jar. You can arrange the cucumbers and herbs for the marinade randomly, not in layers - at your discretion. The main thing is to distribute all the ingredients evenly so that homemade quick pickles have the same even taste.
Add a few pickles to the jar. This is done so that fresh cucumbers “set” faster.
Boil water in a separate saucepan. Add salt and sugar to it, mix thoroughly. Pour boiling brine over the cucumbers and cover with a lid.
You can try homemade instant pickles just a few hours after you pour boiling water over everything. I recommend rolling them in the morning, then by evening they will be ready. If you want to cook lightly salted cucumbers, then just pour the marinade directly into the pan with soaked fresh cucumbers and do not add salted ones. Bon appetit!
In many regions, vegetables are already being harvested in full force, including cucumbers. First of all, they are used on salads to fill up after a gap during winter. No, in stores, of course, now all year round you can buy any types of vegetables. But can they compare with the summer harvest, and even if they come from their own garden?
But the time of saturation comes, then they begin to prepare preparations for the winter from cucumbers, and in between they cook lightly salted cucumbers. This appetizer would be appropriate for any meal. And in combination with new potatoes, it’s absolutely delicious.
Moreover, they are easy to prepare and there are many recipes, some of which I will be happy to share with you. Very tasty and aromatic that it is impossible to pass by. Crispy cucumbers will delight the whole family and your loved ones.
Classic recipe for lightly salted cucumbers
And here is the first recipe. It will take literally a couple of days for the cucumbers to prepare and delight you with their taste. By the way, the brine that remains can be reused. Just soak a new portion in it fresh cucumbers. These cucumbers make a great appetizer or addition to salads.
Ingredients:
- Cucumbers - 2-3 kg
- Garlic - 5-6 cloves
- Horseradish root - 1-2 pcs.
- Horseradish leaves - 2-3 pcs.
- Dill branches - 2-3 pcs.
- Salt - 2 tbsp. spoons
- Water - 1 l
Cooking steps:
1. Prepare all ingredients in advance and clean them. Remove the butts from the cucumbers, place them in a container filled with water for an hour or better, longer.
2. Remove the husks from the garlic and cut into medium-thick slices. Remove the top layer from the horseradish root, rinse along with the leaves and dill branches. Grind the root into small pieces.
3. Place some chopped garlic, horseradish, and dill on the bottom of the salting dish. Next is a layer of cucumbers in one row. Place in layers until all ingredients are finished.
4. Now all that remains is to prepare the brine and pour it over the cucumbers. To do this, mix the salt with water until completely dissolved. You need enough brine to cover everything completely. Cover the dish with a lid and put it in a cool place or in the refrigerator.
For a liter of water you need two tablespoons of salt. Keep this in mind if you need more brine.
5. If you pour boiling water over the cucumbers, you can eat them the next day. When using cold brine, the process will take a couple or three days. The finished brine can be used again to pickle cucumbers.
Eat with pleasure, bon appetit!
Lightly salted cucumbers in a bag
We will pickle the cucumbers in a bag in own juice. It's much easier and faster than messing around with preparing brine. You can cook in small portions for once or twice. This way you will always have fresh, delicious lightly salted cucumbers at home.
Ingredients:
- Cucumbers – 1 kg
- Salt - 1 tbsp. spoon
- Sugar - 1 teaspoon
- Dill - bunch
- Garlic - head
Cooking steps:
1. Rinse the cucumbers thoroughly; it is advisable to soak them in water before pickling. cold water for several hours.
2. Arm yourself with a thicker bag, put the cucumbers into it, they should be dry. Place sprigs of dill on top, add salt and sugar. Squeeze the garlic through a garlic press. Then tie the bag and shake it several times to mix the contents well.
You can make cuts on the vegetables, then the pickling process will be faster.
The snack prepared in the morning will be ready after lunch. Eat with pleasure, bon appetit!
Instant lightly salted cucumbers with garlic and herbs
Very fast, simple and convenient. Crispy aromatic cucumbers will make a great snack. They are not difficult to prepare, and they will bring a lot of pleasure.
Ingredients:
- Cucumbers – 700 g
- Boiling water - 1 l
- Dill, parsley - bunch
- Greens (currants, horseradish, cherries, basil) - a bunch
- Garlic - 2-3 cloves
- Salt - 2 tbsp. spoons
Cooking steps:
1. Cucumbers must be placed in a container with cold water for a couple of hours in advance. Wash the greens thoroughly, peel the garlic cloves. If desired, you can add to the cucumbers hot pepper, then they will be slightly spicy. Prepare all ingredients so that they are on hand during cooking.
2. Place half of the total amount of herbs, garlic, and salt at the bottom of the pan.
3. Remove the butts from the cucumbers and place them on top of the greens. Place the other half of the greens on top. Pour boiling water into the pan until the contents are completely covered. Cool, then place the dishes in the refrigerator.
4. They will be ready in five, six hours. It is advisable to eat them two or three days in advance so that they do not spoil.
Have a nice day, bon appetit!
Quick recipe for lightly salted cucumbers in 5 minutes
This snack is ideal to complement lunch or dinner. You can even take the dish with you on a picnic. Preparing the snack will not take you much time; I am sharing the recipe below.
Ingredients:
- Cucumbers – 5 pcs.
- Dill - 1/2 bunch
- Garlic - 4 cloves
- Salt - 0.5 teaspoon
- Sugar - 0.5 teaspoon
Cooking steps:
1. Rinse the cucumbers with water, cut into circles into a deep bowl.
2. Add half a bunch of finely chopped dill to the bowl. Pass the peeled garlic cloves through a garlic press.
3. Then add salt, sugar, mix everything well. Cover the bowl with a lid or cling film, put it in the refrigerator for half an hour, an hour.
It's that simple, quick and delicious. Bon appetit, eat with pleasure!
Pickled cucumbers with lemon
Very interesting taste cucumbers will have it if you add lemon juice during pickling. For the first time, prepare a small amount of To taste this dish, you may need to adjust the amount of spices, it all depends on your tastes and desires.
Ingredients:
- Cucumbers – 500 g
- Salt - 0.5 tbsp. spoons
- Dill - bunch
- Garlic - 2-3 cloves
- Lemon juice - 1 teaspoon
Cooking steps:
1. Prepare the food, wash the cucumbers, herbs, peel the garlic.
2. Cut the cucumbers into quarters. Chop the garlic finely with a knife.
3. Place the quarters in a clean, heavy-duty bag. Finely chop a bunch of dill and place in a bag along with chopped garlic cloves. Add salt, squeeze out the juice from the lemon, you only need a little bit.
4. Tie the bag, vigorously shaking the contents in the bag. Leave the bag on the kitchen counter for a couple of hours, this will be enough time for the cucumbers to marinate. Shake the bag periodically.
Good luck with your cooking and enjoy!
Lightly salted cucumbers with mint
An original way to pickle cucumbers. In general, all the originality is in the addition of mint, which will make the taste more delicate and the aroma will be unusual. It takes two days to marinate and you can enjoy an interesting snack.
Ingredients:
- Cucumbers – 500 g
- Water - 1 l
- Salt - 2 tbsp. spoons
- Mint - sprig
- Garlic - 4 cloves
- Hot green pepper - to taste
Cooking steps:
1. Rinse everything thoroughly and dry. Cut off the ends - the butts of the cucumbers, peel the garlic.
2. Wash the jar thoroughly and sterilize in advance. Fold the cucumbers into it more tightly, cut the garlic into slices, and place in a jar. Place a sprig of mint on top. Green hot peppers cut into rings and add to cucumbers.
3. Dissolve salt in water and pour into a jar. Close it with a lid and leave at room temperature for 2-3 days. After opening, store the jar in the refrigerator.
Bon appetit and good mood!
Lightly salted cucumbers with soy sauce and chili pepper
Another recipe quick salting in the package. It is not known for certain whose idea it was to pickle cucumbers this way. But many people picked it up and use it with pleasure. I’m no exception; crispy cucumbers are prepared quickly, and most importantly, without much hassle.
Ingredients:
- Cucumbers – 1 kg
- Salt - 1 tbsp. spoon
- Sugar - 1 tbsp. spoon
- Chili pepper - 1-2 pcs
- Garlic - 4-5 cloves
- Dill - bunch
- Soy sauce - 2 tbsp. spoons
- Sesame - 1 tbsp. spoon
Cooking steps:
1. Place the prepared washed products in a tight bag. I use a ziplock bag, very convenient. Don't forget to cut off the ends of the cucumbers. Cut the chili pepper into medium-sized circles, chop the dill with a knife. The garlic can be pressed or cut into pieces at your discretion. Add sesame seeds, salt, sugar and pour soy sauce.
2. Close the bag, shake it several times so that the cucumbers are completely covered with spices and sauce. Place it in the refrigerator overnight.
3. During this time, you need to turn the package over several times.
4. This is the treat you should get.
Have a great day and bon appetit!
Recipe for lightly salted cucumbers from the chef on video
Ilya Lazerson is known for his unconventional approach to cooking various dishes. This makes him interesting and unusual in his circles. Ilya also prepares lightly salted cucumbers in his own way, take a look and take note of the recipe, I hope you like it.
Bon appetite!
I tried to select interesting and original recipes. On hot summer days, when there is no particular appetite, cucumbers will come to the rescue. The appetizer will be an addition to hot dishes; in combination with potatoes, the price will not be added to the dish.
Recipe lightly salted cucumbers interests many. There is only one reason - the fruits grow every day in warm regions, but here in the Urals, this year, they are just gaining color. There is always a way out, because such a vegetable is available for sale in the trade.
In the meantime, cucumbers are growing, people are looking for delicious recipes for storing them in an apartment or special underground ones.
Today I propose to find out traditional recipes with improvisation and the search for new tastes with spices and various additives.
Classic recipe for lightly salted cucumbers using the hot method (boiling water)
This recipe allows you to enjoy the lightly salted taste the very next day. Hot way involves pouring boiling water from a kettle over vegetables in a jar of spices.
Required:
- 1.5 liter jar
- cucumbers - 8-10 pcs.
- garlic - 5 cloves
- peppercorns - 20 pcs.
- bay leaf - 3 pcs.
- salt - 1 tbsp. heaped spoon
- boiling water - 1 liter
- dill - 20 g
Cooking method:
1. Put dill, allspice, bay leaves in a jar, crush the garlic with the flat of a knife and put it there.
2. Then we begin to place the washed cucumbers in the jar while standing.
3. Place the fruits tightly against each other so that more of them fit.
4. Place a heaping spoonful of salt in a jar and pour boiling water from the kettle.
5. Close the jar with a simple lid.
6. We grab the lid with a towel because it is hot. We begin to turn the jar upside down and back again. Do this several times until the salt dissolves.
7. Leave the jar on the table until the morning. In the morning, you can put the jar in the refrigerator for 2 hours to keep the vegetables cold.
8. In the morning, we take the fruits out of the jar and admire the yellow-green color.
9. Cut the vegetables lengthwise and place on a plate.
Bon appetit!
Preparing quick cucumbers with ready-made brine in liter jars
Find out the recipe for preparing lightly salted cucumbers in another way, only the vegetables are poured not with boiling water, but with ready-made brine.
You will need:
Prepared vegetables and spices are in front of you.
Cooking method
1. Prepare the brine as follows. Boil 1 liter of water and put all the prepared spices and salt in it, stir. Leave the brine until it cools to room temperature.
2. Place green sprigs of dill along with umbrellas at the bottom of the jar. And also garlic cloves crushed with a knife. Then place the cucumbers tightly.
3. Place a sprig of dill on top and cut the cucumber that is not included entirely into rings.
5. Cover the jar with a lid and leave it for up to 12 hours at room temperature.
6. Before use, place in the refrigerator to cool for 2-4 hours. Take it out of the refrigerator and open the lid. And we smile from the aromatic smell of lightly salted instant cucumbers.
Eat the way you like. Bon appetit!
The easiest way to crisp cucumbers in a 3 liter jar - video
In this recipe, well-washed cucumbers need to be kept in cold water for 1 hour. The ends of the fruit are cut off at both ends for accelerated process salt penetration.
After the night, in the morning you will be able to eat aromatic vegetables.
Super recipe for delicious cucumbers on breadcrumbs
If you make vegetables according to this recipe, you will be able to eat them in 2 days.
Preparation:
1. Fresh vegetables you need to wash and soak for 2-3 hours in cold water. We cut off the opposite ends of the fruit. Let's prepare horseradish leaves, dill, black peppercorns, and garlic cloves. Let's prepare slices of black crackers in the oven.
2. Place at the bottom of a clean jar: 2 slices of crackers, sprigs of dill, horseradish leaf, 12 black peppercorns, 4 cloves of garlic.
3. Then, standing, place the fruits tightly.
4. Place two slices of crackers on the cucumbers.
5. Place dill, horseradish leaves and garlic cloves cut into pieces again on the crackers.
6. Place 2 slices of rye crackers on the greens again.
7. There is no need to take tap water for brine. Take spring water or clean bottled water.
8. Pour 2 liters of clean water at room temperature into a container, add 3 level tablespoons of salt into it. Stir the salt until dissolved.
8. Pour the brine into the jar.
9. Do not add brine to the top of the jar by 2 fingers.
10. We leave the jar on the table in the kitchen and observe the fermentation process inside it.
11. You can taste the taste of lightly salted cucumbers the very next day, but it’s better on the second, and even better on the third.
12. After 3 days, remove the bread from above and strain the brine through cheesecloth or a sieve into another container. We take the cucumbers out of the jar and put them all in the strained brine. We put the container with the fruits in the refrigerator and eat as needed for several days.
13. This is what the fruits look like in a jar after 3 days. Look how amber-golden they are.
14. The cross-section shows that the fruit is well saturated with brine. Enjoy eating!
Delicious recipe for quick cooking of cucumbers with mineral water
Required:
Cooking method
1. First, prepare the vegetables by cutting off the ends on both sides. Chop the dill, horseradish leaves, and cloves of garlic.
2. We begin to fill the plastic jar with fruits and herbs.
3. Place allspice, half of the chopped herbs, and cucumbers in a container. Place chopped garlic on top of the vegetables.
4. Place the fruits again, horseradish leaves, dill, and garlic on top.
5. Now it’s time to dilute the salt in a separate container using mineral water.
6. Pour the diluted salt into a jar and add the remaining mineral water.
7. Close the jar with a lid and put it in the refrigerator. In a day you will be able to taste the taste of lightly salted cucumbers in mineral water.
Mineral water allows you to speed up the readiness process. Try cooking.
Video on how to prepare crispy cucumbers with hot brine
Check out this easy way to quickly prepare your favorite vegetables using grandma's recipe.
The recipe has been tested for taste and aroma for more than one year, the reviews are very positive. Maybe you have a desire to cook the same way. Because you can eat vegetables the very next day.
a bit earlier. And since there are countless such recipes, I promised that I would return to lightly salted cucumbers. I keep my promise and assure you that these recipes are no worse, and some may like them even more than the previous ones.
You eat crispy lightly salted cucumbers, but your drool still accumulates, it’s so delicious. And the smell of brine cannot be described. He alone is appetizing. Much depends on your spices that you put in for pickling.
I try to experiment. I’ll add some leaves, then others. Then I’ll put another pepper, not peas, but hot capsicum or a mixture of peppers. Or some other spices. Therefore, I advise you, first make it according to the recipe, and then experiment with what you like.
How to make lightly salted cucumbers - the best recipes
Here we will look at very interesting recipes lightly salted cucumbers and each is good in its own way. Be careful with hot peppers, especially if children will eat the cucumbers. Please note that if the cucumbers sit longer than the specified time, they will become saltier.
So go ahead! Good luck to everyone!
Menu:
Lightly salted cucumbers with garlic and instant herbs
Ingredients:
For 3 cans of 1 l:
- Cucumbers – 1.8 kg
- Dill – 3 sprigs
- Garlic – 9 teeth.
- Salt – 4 tbsp.
- Water – 2l.
- Currant leaf – 6 pcs.
- Peppercorns – 8-10 pcs.
- Cloves – 4 pcs.
Preparation:
1. Rinse the cucumbers and let dry. Try to choose cucumbers of the same size. To avoid spoiling the pickling, try the cucumbers to see if they are bitter. Because even after salting they will taste bitter. Don't be sorry, replace them.
2. Wash the jars well and dry them. Place dill, garlic cloves and currant leaves on the bottom of the jar.
3. Place the cucumbers, or rather place them in jars very tightly to each other.
4. Prepare the brine. Pour water into the pan. 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 the cucumbers in the jars. The jars must be full.
6. Close the jars with lids and leave at room temperature for 1 day.
7. A day has passed. Open the jar and take out the cucumbers to try. What a aroma... wow..
8. Cut, perfectly salted. Delicious, crispy. We put the remaining cucumbers in the refrigerator. They taste even better cold.
Bon appetit!
Recipe for lightly salted cucumbers in a bag with hot pepper and mustard
Ingredients:
- Medium cucumbers - 1 kg.
- Garlic - 1/2 head
- Hot pepper - 1/2 pcs.
- Bunch of dill - 1
- Bunch of parsley - 1
- Dry mustard - 1/2 tsp.
- Sweet peas - 5-6 pcs.
- Salt - 1 tbsp. (without top)
- Sugar - 1 tbsp.
- Wine vinegar or 6% - 2 tbsp.
Preparation:
1. Wash the cucumbers, put them in a bowl and fill them with very cold water. You can add ice to the water. Leave the cucumbers soaked for 2-4 hours. Better at 4. Then the cucumbers will be very crispy.
2. Cut off the ends of the cucumbers on both sides and cut the cucumbers lengthwise into 4 parts. If the cucumbers are small, you can only cut them into 2 parts.
3. Place dill umbrellas in a regular plastic bag. If you have currant, cherry or horseradish leaves, then they will also be good to add to the dill.
Check the package before storing to ensure it is intact. Place only leaves, without stems, especially dry dill, so as not to make holes in the bag.
4. Place the chopped cucumbers in a bag.
5. Chop fresh herbs. First, we cut off the stems, put them together with the greens and chop it all, not finely, but not very coarsely.
6. Place the chopped greens into the bag. Squeeze out some of the garlic here, about 3 cloves.
7. Finely chop the remaining garlic and also put it in a bag.
8. Cut the hot pepper into small circles. Don't let your guard down. Hot peppers can be very hot. Add pepper to taste.
9. We also put the pepper in the bag.
10. Add mustard, peppercorns, salt and sugar to the bag. Do not use extra salt, it is very fine and not suitable for pickling.
11. At the end you can add vinegar or replace it with ordinary table vinegar 6% vinegar. This is not necessary, but many people like marinade with sourness.
Let's start salting
12. We tie the bag at the very top so that there is room to mix the cucumbers. Now mix everything thoroughly, 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. Place the bag of cucumbers in a bowl (just in case it breaks and starts leaking) and let stand for 30 minutes at room temperature. After half an hour we put it in the refrigerator. After 2 hours, the cucumbers are ready and ready to eat.
Here we have disagreements in our family. I like the cucumbers to stand overnight, but 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 take the cucumbers out of the refrigerator in the morning. Look how much juice the cucumbers gave in the bag.
15. Cut the bag and put the cucumbers in a cup. What an aroma wafted throughout the kitchen.
16. The cucumbers are completely salted or, if with vinegar, then marinated.
17. Let's try. They crunch so hard that it hurts your ears.
Try it too.
Bon appetit!
Recipe for crispy lightly 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
- Horseradish, currant, cherry leaves
Preparation:
1. We will pickle cucumbers in a 3-liter jar. So first we’ll prepare the jar. It's easier than making jam. The jar needs to be rinsed with baking soda. hot water and rinse with cold.
2. Prepare the brine. Pour one and a half liters of water into a small saucepan. A 3-liter jar filled with cucumbers holds just one and a half liters. Add 2 tablespoons of salt and a teaspoon of sugar. Mix everything, cover with a lid, put on the stove and leave for the water to boil.
3. Place horseradish leaves on the bottom of a three-liter jar, break the dill umbrellas along with the hard stems so that they fit and also place them in the jar. We also add currant and cherry leaves.
4. Take black peppercorns. Cut the garlic cloves in half and put them in a jar together with the peppercorns.
5. The ends of washed cucumbers need to be trimmed on both sides. After this, put the cucumbers in a jar. When half the jar has been placed, we put all the spices on top again. Horseradish leaf, currant leaves, cherry leaves. Be sure to add dill, garlic, and peppercorns again.
6. Place the cucumbers on top of the spices until the jar is filled to the top. And again we 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 sit for 5 minutes to cool a little. Do not pour boiling water over cucumbers.
8. We begin to pour the brine into the jar. Fill the jar full so that the brine covers the cucumbers completely. Fill it in and immediately close the lid.
9. Leave the jar on the table for a day so that it cools completely. After a day, put the jar in the refrigerator.
10. After another day, we take the jar out of the refrigerator. The cucumbers have darkened, this is normal.
11. We take the cucumbers out of the jar and, of course, try them right away. First of all, the aroma of the brine is amazingly delicious. Secondly, the cucumbers turned out crispy, which is what we wanted.
12. Our cucumbers are ready. It was a great success. Use this recipe for lightly salted cucumbers and you will get crispy, tasty, aromatic, lightly salted cucumbers.
Store them in the refrigerator if you don't eat them all at once.
Bon appetit!
Do you want to learn how to cook lightly salted crispy cucumbers? This article describes several quick cooking recipes that will make cucumbers crispy. You no longer have to stand for half a day in the heat and prepare cucumbers for the winter. The recipes are quite simple.
A long time ago, our grandfathers, great-grandfathers, grandmothers, and great-grandmothers saved the harvest by canning or pickling it.
Lightly salted cucumbers have been around since then. It seems to me that you are also familiar with the situation when there is a lot of harvest and you don’t know what to do with it. As always, methods of pickling, preservation, or simply freezing come to our aid. Cucumbers lightly salted recipe crispy instant meals have always been, are and will be. They have always been part of Slavic cuisine. But sometimes they are salted for too long, for example three or four days. Well, we really want to try them as soon as possible. Or have potatoes and lightly salted cucumbers for dinner with your family. So what to do? I'll give you a few recipes.
Recipe 1. Lightly salted crispy cucumbers, quick recipe
Ingredients:
- Cucumbers - kilogram,
- garlic - one head,
- dill - 1 bunch,
- currant leaves - 9-15 leaves,
- peppercorns (black).
For filling:
- 2st. spoons of salt,
- Mineral water - 1 l.
Preparation:
Pre-cut the cucumbers on one side and the other. Place 3-5 currant leaves, a third of dill, 2-3 cloves of garlic and a few black peppercorns at the bottom of the container. Then put half of the cucumbers into the pan. Cover them with 3-5 currant leaves, 2-3 cloves of garlic, a few black peppercorns and half of the remaining dill. Add the remaining cucumbers, also covering them with 2-3 cloves of garlic, 3-5 currant leaves, a few black peppercorns and the remaining dill. Mix mineral water with salt. Mix well and pour into the pan with cucumbers. Mineral water helps quick brining cucumbers Cover with a small plate so that not a single cucumber floats to the surface. And tomorrow everything will be ready.
Recipe 2. Five-minute recipe for crispy cucumbers (Spicy)
Ingredients:
- Cucumbers - 1 kilogram,
- garlic - 2 cloves,
- salt - one tbsp. l. (with a slide),
- black pepper,
- red pepper,
- dill - 3 sprigs.
Preparation:
Wash the cucumbers first with a brush, since the peel absorbs too many toxins and dirt. Trim on one and the other side. Cut into four pieces. We put it in a bag, this way the cucumbers pickle faster. Then chop the garlic into small pieces and chop the dill. Put it in a bag. Add red and black pepper to taste, it all depends on how spicy you like it. We put 1 tbsp. l. (heaped) salt.
We tie the package. The main thing is that the bag is loose so that the cucumbers can be shaken. Shake and leave for ten minutes.
Recipe 3. Recipe for lightly salted crispy cucumbers with bay leaves
Ingredients:
- Cucumbers-0.5 kg,
- dill,
- garlic - 3-4 cloves,
- bay leaves - 2-3 pcs.,
- salt - 2 tsp,
- sugar-2 tsp,
- hot water - 1 cup.
Preparation:
Cut the cucumbers into four parts and place them in a container. Finely chop the dill and place it in a container with cucumbers. Omit bay leaves into a cup of hot water (for one minute). Chop the garlic and add it along with the bay leaf to the container with the cucumbers. Salt, sugar. Mix and place in a bag (without holes). Tie and leave for an hour, shaking the bag every 20 minutes.
Recipe 4. Recipe for crispy lightly salted cucumbers
Ingredients:
- Cucumbers - 2 kg,
- dill,
- garlic - 1 head,
- 2 tbsp. salt (without a slide).
Preparation:
Soak the cucumbers in water for 1-2 hours (preferably cold). Coarsely chop the dill and garlic and pour into a container with the cucumbers. Add salt, cover the container with a lid and mix well. Leave it on the table for a day.
Recipe 5. Instant lightly salted crispy cucumbers
Ingredients:
- Cucumbers - 2 kg,
- 1 head of garlic,
- horseradish leaves - 5-6 pcs.,
- cherry leaves - 5-6 pcs.,
- dill,
- salt - 2-3 tbsp. l.,
- mineral water (highly carbonated) - 1.5 l,
- black peppercorns.
Preparation:
Cut the leaves of horseradish, cherries and dill. Divide into three equal parts. Add a third part to the bottom three-liter jar. Add 6-7 cloves of garlic. Place half of the cucumbers vertically into the jar. Add 2-3 tbsp. l salt and fill with mineral water. Cover the top with some horseradish leaves, cherries and dill. Place the remaining cucumbers and cover with the remaining herbs. Add 1 tbsp. l salt. Fill with mineral water. Cover with a lid. Place for a day in a dark and cool place, but not in the refrigerator.
Recipe 6. Lightly salted crispy cucumbers
Ingredients:
- Cucumbers - 2 kg,
- horseradish root - 4 pcs. medium size,
- garlic - 7 cloves,
- currant leaves - 15 pcs,
- dill - 3 sprigs.
For the marinade:
- Water (for a three-liter bottle) - 1.5 l,
- salt-2 tbsp. l. with a slide.
Preparing the marinade:
Boil water and add 2 tbsp. l. salt and stir well.
Preparation:
Place currant leaves, dill and half of finely chopped horseradish into a pre-prepared jar. Add 3-4 cloves of garlic. Pack the cucumbers tightly into the jar, add the remaining garlic and horseradish root. Pour the marinade into a jar and cover nylon cover. After 24 hours at room temperature everything will be ready.
Recipe 7. Lightly salted crispy cucumbers for the winter
- Cucumbers - 1.5 kg,
- cherry leaves - 3-4 pcs.,
- currant leaves - 4-5 pcs.,
- horseradish - 2 roots,
- garlic - 2-3 heads,
- dill - 3-4 umbrellas,
- celery - 2 sprigs,
- black peppercorns - 6-7 pcs.
For the brine:
- Salt - 3 tbsp. l,
- water - 1.5 l.
Preparation:
Soak the cucumbers in cold water for several hours. After soaking, cut the cucumbers on both sides. Peel the horseradish and garlic. Place half the cherry leaves, currant leaves, half the celery, half the dill, garlic and horseradish and 6-7 black peppercorns on the bottom of the jar. Place half of the cucumbers in the jar. Add all the remaining greens on top of the cucumbers. Place the remaining cucumbers in the jar. Fill with brine. Cover with a lid. Cucumbers are pickled for two days.
Recipe 8. Instant lightly salted crispy cucumbers
Ingredients:
- Cucumbers - 1 kg,
- currant leaves,
- dill (fresh or old umbrella),
- garlic - 2-3 cloves,
- cherry leaves,
- horseradish leaves.
For the brine:
- Water-1 l.,
- salt - 2-3 tbsp. l.
Preparation:
Boil water, dissolve salt in it and cool or take cold boiled water and immediately dissolve.
Wash the greens thoroughly. Leave the cucumbers in cold water for a couple of hours to make them crispier. Place half of the greens on the bottom of the pan; you can even take the leaves with twigs. Chop the garlic there too. We place the cucumbers, pre-cut on both sides (so that they can quickly become lightly salted; besides, it is believed that the tips contain the most nitrates). To pickle, cucumbers must be placed vertically, this way they will become lightly salted better and faster. It is better to take cucumbers of the same size, so they will be salted at the same time. Pour brine over the cucumbers; it is better to strain the brine, as sometimes there are small pebbles in the salt. If there is not enough liquid, just dilute more. Cover the tops of the cucumbers with the remaining herbs. We tear the cucumbers on top with a clean towel and leave them on the table until the evening. In the evening, cover with a lid and put in the refrigerator. And remember what less cucumbers, the faster they salt. For example, if you take cucumbers measuring 10 cm, they will be ready within 24 hours. If you like very lightly salted cucumbers, this will be perfect for you. If you want the cucumbers to be more salted, it may be better if they sit a little longer. As you eat lightly salted cucumbers, you can add fresh ones to this brine; you won’t be able to use the brine endlessly, but you can for up to two weeks. Then you will need to make a fresh one. Cucumbers should be stored in the refrigerator and not overcooked, otherwise they will turn from lightly salted to highly salted.
Recipe 9. Instant lightly salted crispy cucumbers
Ingredients (recipe for a three-liter jar):
- Cucumbers - 2 kg,
- cherry leaves (can be currants) - 5-6 pcs.,
- bay leaves - 3-4 pcs.,
- garlic (preferably young) - 1 head,
- black peppercorns - 6-7 pcs.,
- black hot pepper - 2 pcs.,
- horseradish leaves - 2 pcs.,
- salt - 2 tbsp. l. (with a slide),
- mineral water (highly carbonated) - 1.5 l.
Preparing the filling:
For 1.5 liters of mineral water put 2 tbsp. l. salt, always with a slide. Stir well.
Preparation:
First, let's prepare the cucumbers, trim them on both sides and CUT (do not cut) in the middle. We put either cherry leaves or currant leaves on the bottom of the jar. We put 3-4 bay leaves. Coarsely chop the garlic and add to the jar. Add black hot pepper; for those people who have stomach problems or small children, this is not recommended. Add 6-7 black peppercorns. We also put one leaf of horseradish on the bottom (the second one will be on top), coarsely chopped dill. Place the cucumbers tightly. Place a horseradish leaf and dill on top. Fill with mineral water and salt. Cover with gauze and leave at room temperature for a day. After this, they can be eaten, but it is advisable to cover them with a nylon lid and put them in the refrigerator.
Instant lightly salted crispy cucumbers recipe, each of the ones presented is perfect for you. All recipes are very simple and quick to prepare.
Have a nice day and bon appetit))
