Known today great amount various ways cooking delicious salted cucumbers. You can use recipes in which it takes no more than 20 minutes, several hours, days. It all depends on free time and the desire to experiment.
Quick salted cucumbers: recipe
Very tasty and tender salted cucumbers prepared according to the following recipe.
Compound:
- Fine salt - 2/3 tsp
- Garlic - 2-3 cloves
- Fresh cucumbers - about 600 g
- Dill umbrellas.
Cooking:
- First you need to thoroughly wash the cucumbers, then cut them into quarters or in half. We shift the prepared cucumbers into a deep container.
- We clean the garlic and cut into slices, transfer to a bowl with cucumbers.
- My dill and shift to the rest of the ingredients.
- Salt the cucumbers and mix everything well with your hands - the ingredients should be evenly distributed.
- We shift all the components into a simple plastic bag, we release air from it and tightly tie it. Leave the package with cucumbers for 1 hour at room temperature.
- After the specified time, you can serve delicious salted cucumbers to the table.
Pickled cucumbers in a container
It is also worth trying to cook cucumbers prepared according to the following recipe, main feature which is not only fast, but also delicious taste.
Compound:
- Salt - to taste
- Allspice - to taste
- Black pepper - to taste
- Garlic - 2-3 cloves
- Fresh herbs - to taste
- Fresh cucumbers - 900-1000 g.
Cooking:
- To make delicious lightly salted cucumbers, according to this recipe, you need to prepare a simple plastic container in advance, which must have a lid.
- We take fresh herbs, wash them thoroughly and transfer them to the bottom of the prepared container.
- Peel and crush the garlic with the handle of a knife, but do not cut it, so it will give more flavor. We shift the garlic to the container to the greens.
- We spread allspice and crushed black peppercorns in a container.
- My cucumbers and cut lengthwise into two halves, transfer to a container with the rest of the ingredients and season with salt.
- Close the container tightly with a lid and shake it well, thus mixing the ingredients.
- After about 10 minutes, the cucumbers will be in brine from their own juice, salt and herbs.
- Leave the cucumbers at room temperature for about 1 hour. Then, if necessary, wash off extra salt and can be served.
Lightly salted crispy cucumbers: recipe
Compound:
- Sugar - 1 tbsp. l.
- Salt - 2 tbsp. l.
- Water - 1 l.
- Hot pepper (optional) - to taste
- Peppercorns - to taste
- Leaves of horseradish, cherry and black currant
- dill umbrellas
- Garlic - 1 head
- Cucumbers - 1.5 kg
Cooking:
- My cucumbers, pour cold water and leave for about 3-4 hours. It is thanks to the use of cold water and horseradish leaves, which include a large number of tannins, salted cucumbers will be crispy.
- Cut the pepper into several pieces. Peel the garlic and cut the cloves in half.
- We take an enameled saucepan and put some cherry and currant leaves, several dill umbrellas, garlic and a small handful of allspice peas into it, hot pepper is added.
- We spread a layer of washed cucumbers, then again a layer of greens, cucumbers, greens and cover with washed horseradish leaves on top.
- Now we make a brine - in 1 liter of water we dissolve sugar, salt. Put the mixture on the fire and bring to a boil. Pour cucumbers with hot brine, it should completely cover the vegetables.
- We cover the saucepan with a lid and leave until the brine has completely cooled (at room temperature), after which we put it in the refrigerator.
- In a day, the cucumbers are completely ready and they can be served at the table.
How to cook salted cucumbers with cold water?
Compound:
- Bay leaf - 2-3 pcs.
- Black pepper - 4-6 pcs.
- Cherry leaves - 2-3 pcs.
- Horseradish - 1 leaf or 30 g.
- Dill - 1 umbrella with seeds
- Garlic - 2-3 cloves
- Rye or black bread
- Salt - 1 tbsp. l. (with slide)
- Blackcurrant leaves - 3-4 pcs.
Cooking:
- The amount of the above ingredients is calculated for 1 liter jar.
- First, thoroughly wash the cucumbers and cut off all the tips, transfer to a pre-prepared jar.
- Immediately pour salt into the jar (1 tablespoon with a slide), put all the spices on top and pour a simple cold water. It is allowed to take water directly from the tap.
- We put half of rye or black bread in a jar and close it with a lid (you can just cover it with gauze or any other clean cloth). It is advisable to close the jar with a lid, so that the cucumbers will pickle faster.
- We put the jar in a saucepan or any deep bowl and leave it in a warm place for 1 day. Be sure to use a bowl, as the brine will flow out during the fermentation of cucumbers.
- For a cold brine, you can take a cooled boiled water. If you use such a little trick, it becomes possible to reduce the salting time several times.
- After about a day, delicious crispy lightly salted cucumbers are ready and can be served at the table.
Delicious salted cucumbers: recipe
Compound:
- Salt - 1 tbsp. l.
- Dill seeds - 1 tsp
- A bunch of fresh herbs - 1 pc.
- Grated horseradish - 0.5 tbsp.
- small fresh cucumbers- 1 kg.
- Overgrown cucumbers - 700 g.
Cooking:
- First, we take overgrown cucumbers and wash them thoroughly, after which we chop them on a coarse grater.
- Wash and finely chop the greens, transfer to a container with chopped cucumbers.
- My horseradish, peel and three on a fine grater, then add to the rest of the ingredients.
- We introduce salt, dill seeds and mix everything well.
- We shift the resulting mixture into a deep container, and on top lay a layer of cucumbers, cut into quarters, then again a layer of cucumber mixture - according to this scheme, we alternate the remaining layers.
- Cover the container with a lid, place in the refrigerator and leave for a couple of hours. If you leave cucumbers in this mixture for a day, the taste of horseradish will be brighter.
- getting ready salted cucumbers very simple and easy, and to cope with this task can not even experienced hostess. This dish will be a worthy addition to any holiday table.
Quick lightly salted cucumbers are a godsend for those who do not like to wait a long time, because it will take only a few hours to cook them. Among the advantages of such recipes is the fact that the appetizer turns out to be unusually tasty and fragrant.
Lightly salted cucumbers can be cooked in cold and hot brine, without water at all and in own juice.
What cucumbers are suitable for quick pickling?
The best salted cucumbers are obtained if you choose the same size, small (but not gherkins).
Let's take and large cucumbers, but at the same time it is important to choose greens of the same size - not so much for beauty, but so that they are equally evenly salted.
Why do you need to cut off the tips of cucumbers?
Cucumbers with cut ends dry out faster, and it also helps get rid of the nitrates that your cucumbers probably have and tend to accumulate in the tips.
How to make pickles crunchy?
In order for cucumbers to be crispy, it is necessary
1. pick up cucumbers of pickling varieties;
2. before salting, pour them for at least 2-4 hours with clean (preferably well) water, change the water periodically;
3. be sure to put horseradish or oak leaves.
What is the best way to place cucumbers in a jar?
It is better to place cucumbers in a jar vertically - this will allow them to pickle better.
Suggested here classic recipe can different ways diversify. Some housewives, for example, use mineral water in the recipe instead of pure water, and some even use alcohol in the recipe. But it is not necessary to rush to extremes, you can find a simple good recipe delicious homemade cucumber preparations at the Vienna Dacha.
Classic pickled cucumber recipe
Ingredients:
1.5kg cucumbers
1l of water
2 tbsp. spoons of salt
1 st. spoons of sugar
1 head of garlic
allspice peas
hot pepper - optional
greens (dill umbrellas, blackcurrant leaves, cherry leaves, horseradish leaves).
Cooking
Wash the cucumbers and pour cold clean (spring, well or purified) water for 2-4 hours, change the water periodically.
To speed up pickling after soaking, you can cut off the tips of the cucumbers.
At the bottom of the dishes (enamelled, ceramic or glass), lay out a part of the greens and garlic with pepper, then lay the cucumbers in layers, shifting them with greens with garlic and pepper, cover with horseradish leaves.
Brine
for 1 liter of water,
2 tbsp. spoons of salt and
1 st. a spoonful of sugar.
Bring to a boil and pour the cucumbers with hot brine (cover completely).
Salted cucumbers with apples
1kg cucumbers
2 tbsp. spoons of salt
2 green sweet and sour apples,
2 cloves of garlic
1 Bay leaf,
black peppercorns,
a large bunch of dill with umbrellas,
3-4 leaves of black currant,
3-4 cherry leaves
1 sheet of horseradish.
Bring the brine to a boil and pour over the cucumbers (cover completely).
Cool to room temperature, then refrigerate to prevent fermentation.
Salted cucumbers will be ready in a day.
spicy cucumbers
1 kg small cucumbers
1l of water
6 tbsp coarse salt
4-5 garlic cloves,
1/2 hot pepper,
a large bunch of dill.
The cooking process is similar to the classic method.
Salted cucumbers with tarragon
For a 3 liter jar
2 kg cucumbers
1.5 liters of water
75g salt
10g tarragon (tarragon),
20g dill umbrellas,
8-10 garlic cloves,
20g blackcurrant leaves,
20g horseradish leaves
20g cherry leaves.
Prepare a brine of salt and water, bring to a boil, pour over the prepared cucumbers, cool at room temperature, then put in the refrigerator. Cucumbers are ready in a day.
Pickled cucumbers in cold brine
Ingredients
Strong cucumbers of the same size
garlic cloves
dill umbrellas
currant, cherry, horseradish leaves
black and allspice peas
Bay leaf
Brine
per 1 liter of clean water (spring, well or purified)
2 tbsp. tablespoons salt (not iodized)
Capacity 1-5l (enamelled, ceramic, glass) layer-by-layer fill with cucumbers (you can cut off the tips), shifting each layer with spices and herbs.
Prepare the brine: stir the salt in water until completely dissolved, do not boil.
Pour over the cucumbers so that the water covers them completely. Keep at room temperature for several hours, then put in a refrigerator or cold cellar to prevent the fermentation process. Cucumbers are ready in 2-3 days
Dry method of cooking lightly salted cucumbers
Ingredients:
1kg small cucumbers
1 st. a spoonful of salt
3-4 garlic cloves
several sprigs of dill, cherries, black currants, horseradish
plastic bag or jar with a screw cap.
Cooking
Wash the cucumbers, cut off the tips (can be cut into pieces).
Dill and finely chop and grind with salt in a mortar.
Put everything in a plastic bag, tie the bag.
Shake well so that the cucumbers in the bag are rubbed against each other.
Then cool the package with cucumbers.
During the next 4 hours, shake the bag very intensively and cool it periodically.
After 4 hours (cut - earlier) cucumbers are ready. They keep juicy green color and acquire an unusual aroma.
By the same principle, you can pickle cucumbers along with young zucchini
Salted cucumbers with zucchini (without water)
1kg cucumbers
1kg young zucchini
3 art. spoons of salt
1 teaspoon sugar
3 cherry leaves
4-6 blackcurrant leaves
2 sheets of horseradish
1 bunch of dill with umbrellas
3-5 cloves of garlic.
Cooking:
Wash the cucumbers, cut off the ends. Clean the zucchini, cut into slices. mince dill and garlic.
Put cucumbers, zucchini and all seasonings in a container and shake well. Leave for 1 hour warm, then put in the refrigerator for 2-3 hours, shaking occasionally for uniform salting.
Lightly salted cucumbers can be made unique by combining a variety of spicy plants in the recipe. By adding, for example, tarragon, celery, basil, oak leaves, cherries, currants, parsley, (), thyme, cilantro to cucumbers, you can find your own unique recipe and give a specific taste that is unique to your cucumbers.
Salted cucumbers have always been the best snack. Remember movies. In all, they either have a snack or sniff cucumbers. And if you can still hear how they crunch, then you can go to saliva.
But besides being used as snacks, they are good at the table with potatoes, especially young ones, as well as in salads, such as. And the smell of herbs and spices emanating from them is simply dizzy. It is even difficult to imagine that we once did not have cucumbers.
Of course it was a very long time ago. Thanks to India, where, according to assumptions, cucumbers grew wild at the foot of the Himalayas. Or rather, not only grew, but are still growing. Moreover, some breeds of cucumbers are not edible because of their bitterness. Their relatives probably come across to us sometimes.
Now we are glad that many of their varieties and varieties are now growing in our country. And no matter what varieties you have, you can still cook them lightly salted, which we will consider in this article.
How to make salted cucumbers at home
There are a lot of interesting recipes for salted cucumbers. In this article I have given just a few of them. I will try in the near future, if possible, to write another article about lightly salted cucumbers.
Menu:
Lightly salted cucumbers in a bag with garlic and bay leaf
Ingredients:
- Fresh cucumbers - 1.2 kg.
- Dill - 1 bunch
- Garlic - 3 - 4 cloves
- Coriander seeds - 1 tsp
- Bay leaf - 1 pc.
- Salt (preferably coarse) - 1 tbsp.
- Sugar - 0.5 tsp
- Hot red pepper tip
Cooking:
1. The cucumbers that we will pickle should be fresh, not sluggish. We wash the cucumbers and cut off their tips on both sides.
2. If we pickle cucumbers in this form, they will be ready in about 12 hours. If we want to start trying them earlier, then they can be cut into smaller pieces.
3. Let's cut them in half. We shift the cucumbers into a plastic bag.
4. We chop the dill sprigs not very finely, the dill stalks can be chopped smaller. We send the chopped dill to the cucumbers.
5. Cooking spices. Add half a teaspoon of sugar to the salt. We crush the coriander a little in a mortar, we will not grind it into dust, but we will crush it and also add it to the salt. Grind the bay leaf strongly in your hands and add to the spices.
6. Cut the garlic large slices and send in a package to the cucumbers. Cut a small piece of hot pepper into several small slices and add to the bag with cucumbers. hot pepper add at will. Especially if it's very hot.
7. In last turn Pour salt and spices into a bag with cucumbers.
8. We close the package if there is a lock or we tie it. Shake everything well so that all the ingredients are mixed.
9. Leave the bag of cucumbers on the table for 30 minutes. And after 30 minutes, put the bag in the refrigerator.
10. In the refrigerator, the package should be 3-4 hours. After three hours, you can take a sample. Put a few cucumbers on a plate, cut. There are no white stripes inside, which means that the cucumbers are well salted.
Cucumbers turned out crispy, very fragrant, lightly salted. Such cucumbers can be prepared very quickly for any table.
If you know that you will have guests for dinner, you can quickly prepare cucumbers in a bag in the morning and put them in the refrigerator. By lunchtime, they will be lightly salted and ready to eat.
But if you leave the cucumbers in the bag overnight, then in the morning they will already be salty. Although also very tasty.
Our lightly salted cucumbers in a bag are ready and tested. Delicious, fragrant. Well, try yours.
Lightly salted cucumbers with garlic and instant herbs
Ingredients:
For a 3 liter jar:
- Cucumbers - about 1.5 kg.
- horseradish leaf
- Currant leaves - 2-3 pcs.
- Cherry leaves - 2-3 pcs.
- Hot pepper to taste
- Garlic - 4-5 cloves
For filling:
- For 1 liter of water - 1 tbsp with a slide of salt
Cooking:
1. My cucumbers and cut off the tips on both sides. Taste the cucumbers, especially if you bought them, you know if they are bitter. Because if you pickle the bitter ones, then they will be bitter as well.
2. Put the cucumbers in a saucepan or in a 3-liter glass jar. Take a saucepan made of stainless steel or enameled. On average, about 1.5 kg is placed in a 3-liter jar. cucumbers. Well, how much will fit in your pan, check for yourself and take the amount of ingredients accordingly.
3. Cut garlic into large slices in a saucepan for cucumbers, put it there cherry leaves and currant leaves.
4. We cut off the horseradish and send only the petioles to the cucumbers, because all the power is in them. Since we make short-term storage cucumbers, you can not add horseradish, if desired.
5. And of course we put dill and petioles, and umbrellas, and greens, in general, we don’t throw anything out of dill. Cut the whole thing so that it fits in the pan.
6. You can pickle hot or cold. Cucumbers will cook faster when hot. That's how we usually stuff it.
7. Making the fill. For every liter of water, you need to pour a tablespoon with a slide, salt. Add salt and bring water to a boil.
8. Pour the brine. The brine should cover the cucumbers and spices completely. If a liter of water is not enough for you, prepare more brine.
9. That's it. Filled with brine, close the lid, leave the pan to stand at room temperature and wait 6-8 hours until they are salted. Then put the pan in the refrigerator so that the cucumbers are cooled and can be served.
Such cucumbers, if left for a long time, will become salty, not lightly salted. But we don't keep them for long. Everything gets eaten up quickly.
10. We get cucumbers from the refrigerator
11. Put on a plate.
12. We cut it, look how evenly they are salted and try.
Our Pickled Cucumbers fast food ready. Boil potatoes and crunch on health.
Enjoy your meal!
Recipe for crispy salted cucumbers
Ingredients:
- Fresh cucumbers (not very large) - 1 kg.
- Carbonated mineral water - 1 liter
- Garlic - 1 head
- Dill - 1 bunch
- Salt - 30-40 g.
- Leaf and horseradish root - optional
- Currant leaf - 10 pcs.
Cooking:
1. Pour half a liter into a separate dish mineral water, pour salt into it and stir so that the salt dissolves as much as possible. As long as we put it aside.
2. All greens used must be washed well, it is not necessary to dry.
3. At the bottom of the pan, coarsely chop half a bunch of dill, tear with your hands half of the currant leaves and also tear half of the horseradish leaves.
4. Cut half of the cooked garlic into large circles and cut the horseradish root here.
5. For well-washed cucumbers, cut off the ends on both sides and put them in a pan on a lining of our spices.
If you have cucumbers from the garden, you can pickle them immediately, of course, after washing them. Well, if your cucumbers have already become a little sluggish, you need to wash them and put them in cold water for half an hour, so that later they become crispy.
6. Cucumbers are laid as close as possible to each other. Top with cut and stack all the remaining spices. First, chop the remaining garlic, then cut the horseradish root. We tear currant leaves and horseradish leaves. Slice the garlic on top.
you can put large quantity ingredients you love, such as garlic. But there is no great need for this. It says here optimal amount ingredients.
7. Now fill everything mineral water. First, the one that was stirred with salt. Then add another half liter of mineral water.
8. Water should completely cover the surface of the cucumbers.
9. We shake the saucepan a little from side to side so that water penetrates everywhere, close it with an inverted plate and put a load on top. We put a carafe of water.
10. After 12 hours, the cucumbers will be ready. Then we put them in the refrigerator for a couple of hours, the load can already be removed so that they cool. They taste much better cold.
Crispy lightly salted cucumbers are ready.
What a beauty and fragrance.
Enjoy your meal!
Harvest season is in full swing. It's time to talk about how to cook salted cucumbers.
Lightly salted cucumbers - the most popular summer snack. They are great to serve with boiled potatoes, kebabs, fried chicken, and also use as a component for salads, and just crunch for pleasure.
Dry-cured cucumbers also taste great. They delight with crunch and aroma. And it takes less effort and time.
Choice of cucumbers for quick salting
It is better to take cucumbers of the same size so that they are salted evenly. Don't take too big. How smaller cucumber the faster it will cook.
Dense, with thin skin. They will better tolerate the salt load, they will be harder.
Pimply. What will become an indicator of pickling qualities.
We also need a package. Make sure it's whole and strong. It is better to prepare a couple of packages, just in case.
Lightly salted cucumbers with garlic and dill in a bag. Quick salting recipe in 5 minutes
Compound:
1 long cucumber or 4-5 small ones
6 cloves of garlic
Salt to taste
1/2 lemon
fresh dill
Cooking:
Wash the cucumbers and cut off the tails on both sides.
Cut into pieces about 5 cm long and then into 4 pieces.
Squeeze the garlic. Sprinkle with salt. Squeeze out the lemon.
Finely chop the dill.
Place all prepared ingredients in a bag. Release the air from the bag, tie it up and start shaking. It is necessary not only to shake, but to try so that our cucumber sticks are enveloped in the resulting juice.
Shake it for 5 minutes until all the ingredients are evenly distributed over the cucumbers.
Lightly salted cucumbers in a package a quick recipe in 5 minutes - a universal guide for housewives. It can be used throughout the year. It will allow you to quickly figure out a great snack for dinner or the arrival of guests in the summer. And in winter, surprise and delight guests with fresh fragrant salted cucumbers on the table. Enjoy your meal!
Lightly salted instant cucumbers on mineral water
These cucumbers can be cooked at any time of the year, both greenhouse and ground cucumbers are suitable. Emerald and crispy salted cucumbers will decorate any table. Get ready in a nutshell! Tasty and healthy! And what a flavor!
Compound:
Cucumbers - 1 kg
Mineral water - 1 l.
Rock salt - 2 tbsp. l. without a slide
Garlic - 4-6 cloves
Dill - a small bunch
currant leaf
Cooking:
Mix mineral water with salt.
Cut garlic and dill.
If you are guaranteed to want to enjoy cucumbers in a day, then it is better to cut them in half. If time endures, and you are ready for the fact that they may not be salted enough in a day, then feel free to leave them whole, they will reach in time.
Much depends on cucumbers, some are salted quickly, while others have a denser skin, and therefore are late with salting.
If you cut cucumbers, they will not lose their crunchiness - proven many times!
Put garlic and dill at the bottom and in the middle of the container. Place cucumbers in a bowl. We cover with a lid.
We put in the refrigerator for a day. Cucumbers pickle quickly and are eaten instantly! Enjoy your meal!
How to cook lightly salted cucumbers in a bag in 2 hours in the refrigerator
Compound:
Cucumber - 500 g
Rock salt - 0.5 tbsp. l.
Dill - 1 bunch
Garlic - 2-3 cloves
Lemon juice - 1 tsp
Cooking:
Prepare food. Wash the cucumbers and herbs thoroughly, peel the garlic, you only need a couple of cloves. Cut off the ends of the cucumbers and cut them into 4 pieces lengthwise. Finely chop the garlic with a knife. Chop up the greens.
Put cucumbers in a marinator or just a clean bag.
Pour them with freshly squeezed lemon juice, add salt, garlic, dill.
Tie the bag tightly, shake it so that the cucumbers are evenly saturated with salt, lemon juice, garlic and herbs. Leave warm for 1.5-2 hours.
After two hours, there will be more brine, as cucumbers will also give juice. Ready! Keep refrigerated!
Improvise with greens. Coriander seeds, currant and cherry leaves, basil sprigs will help add originality. Enjoy your meal!
Lightly salted cucumbers without brine in their own juice in a bag
Quick Recipe salted cucumbers without brine. Cucumbers will be ready in a matter of hours without much effort! The recipe for quick lightly salted cucumbers in the package helped out more than once.
Compound:
Small fresh cucumbers - 1 kg
Salt - 1 tbsp. l.
Garlic - 3-4 cloves
Dill - 1 bunch
Cooking:
Wash the cucumbers, cut off the ends.
Finely chop the dill. Finely chop the garlic.
Put dill, salt, garlic in a plastic bag.
Then add cucumbers.
Tie up the package. For tightness, it is better to put in another bag. Shake everything well.
Put the bag in the refrigerator, periodically remove and shake. After 6-8 hours, salted cucumbers in a bag are ready.
Enjoy your meal!
Lightly salted cucumbers with garlic and instant dill
Compound:
1.5 kg small cucumbers
40 g salt
10 g sugar
30 g dill greens
3 - 4 garlic cloves
Cooking:
In order for the cucumbers to be washed well and turn out to be more juicy, wash and soak them in water for 30-40 minutes.
Dill, young greens, umbrellas, garlic will add flavor to our cucumbers. Cut the greens randomly with a knife. We also use a green currant leaf and a horseradish leaf.
Put cucumbers with herbs, salt and sugar in a bag. Tie up the bag and shake it to distribute the salt and sugar between the cucumbers.
Put the bag of cucumbers in the refrigerator for 5-6 hours.
Take out the bag and put the cucumbers with herbs on a plate. Lightly salted crispy cucumbers with garlic and dill in a package are ready to serve. Enjoy fast, flavorful and delicious snack in any season. Enjoy your meal!
Lightly salted cucumbers instant recipe in a saucepan
Enjoy your meal!
Lightly salted cucumbers in a container or bag for 2 hours in the refrigerator
In the town of Lukhovitsy near Moscow, there is a monument to the cucumber. Lukhovitsky cucumbers are famous throughout Russia - very tender, sweet, thin-skinned cucumbers.
This vegetable is so popular that in gratitude the townspeople erected a monument to it.
Compound:
Cucumbers "Lukhovitsky" - 1 kg
Rock salt - 1 tbsp. l.
Sugar - 1/2 tsp
Garlic to taste
Pepper - 1 pc.
Cooking:
We take cucumbers - wash them, cut off their ends.
Sprinkle with salt, sugar, garlic and pepper. We mix everything well.
And put the cucumbers in a vacuum container for 2 - 3 hours.
We take out salted cucumbers from the container, remove excess salt with a paper towel.
And put it in the fridge for an hour.
Cucumbers are ready. If there is no container, you can simply salt in the bag. You can add dill, currant leaves, horseradish. Enjoy your meal!
Lightly salted cucumbers quick recipe crispy
To all lovers of crispy salted cucumbers. The recipe is simple. Just a day - and you will have a chic crispy snack on your table.
Compound:
Fresh cucumbers - 1.5 kg
Garlic - 1 head
dill umbrellas
black currant leaves
cherry leaves
horseradish leaves
Allspice peas
Hot pepper
Bay leaf
Water - 1 liter
Rock salt - 2 tbsp. l.
Sugar (optional) - 1 tbsp l.
Cooking:
Rinse cucumbers well and soak in cold water for 4-5 hours.
Peel and chop the garlic.
Wash fragrant herbs. Can be cut with scissors for more flavor.
Dissolve salt and sugar in cold water. Add spices, bay leaf.
Prepare an enameled bucket. Pour prepared brine. Place greens in brine. Mix well.
Put the cucumbers in the brine. The brine should completely cover the cucumbers. Put a plate on top and put a load on it so that the cucumbers do not float up. In a day, crispy salted cucumbers will be ready.
Then shift the lightly salted cucumbers in the refrigerator, otherwise they will peroxide. Bon appetit, crunch with pleasure!
On a note
In order for our cucumbers to crunch, we perform simple steps.
Before salting, soak cucumbers in water for 2-3 hours. During this time, they will be saturated with water and in the future your salted cucumbers will be crispy.
The use of horseradish leaves in the brine will give the cucumbers extra crunchiness.
Crispy cucumbers for the winter without sterilization recipe from Olga Matvey
Enjoy your meal!
How to cook lightly salted cucumbers in a quick way without losing color
Cucumbers prepared according to this recipe are guaranteed to be crispy, moderately salty and do not lose their natural color when salted. The secret is simple, vodka is added to the brine to preserve the color.
Compound:
Cucumbers - 2 kg
Dill (umbrellas) - 2 pcs.
Blackcurrant (leaves) - 5 pcs.
Horseradish (root) - 20 g
Cherry (leaves) - 5 pcs.
Salt - 75 g
Vodka - 50 g
Water - 1.5 liters.
Cooking:
Wash fresh green cucumbers, pour over with boiling water and immediately dip into very cold water.
Then put the ingredients tightly in a saucepan or a three-liter glass jar, shifting the cucumbers with washed leaves and dill. Pour cooked cold saline solution(50 g of salt per 1 liter of water) and add 2 tbsp. spoons of vodka. Close the jar with a lid and put in a cold place. The peculiarity of this preparation is that cucumbers retain their natural green color, acquire a peculiar taste and are very well stored. The amount of spices indicated in the recipe is approximate, you can change according to your taste and discretion.
A delicious appetizer pleasing to the eye with the natural color of cucumbers is ready. Enjoy your meal!
A classic pickled cucumber recipe. Crispy salted cucumbers in a 3 liter jar
A classic set of ingredients for salted crispy cucumbers for a 3 liter jar:
Cucumbers - 1.5-2 kg
Water - 1.5 liters
Salt - 3 tbsp. l. (or 2 tablespoons per liter of water), do not use iodized
Dill with umbrellas
Horseradish root and leaves
A good head of garlic, or 4-5 cloves
Currant leaves - 6-8 pcs.
Cherry leaves - 6-8 pcs.
Bay leaf - 3-4 pcs.
Half a bittersweet
A sprig of tarragon (tarragon)
Twig lovage
Cooking:
Wash cucumbers very thoroughly and cover with water. Leave in water for 3 hours. Then wash again. Cut off the tails of each cucumber on both sides.
Make a brine: boil water and add salt to it. Next, cool the brine to 70-75 degrees.
Wash all greens and chop coarsely. Peel the garlic and also chop coarsely. Peel the horseradish root, cut into small pieces.
At the bottom of the jar, lay half the dill, half the chopped garlic, horseradish root, cherry and currant leaves, tarragon and lovage branches, half bitter pepper, two bay leaves.
Put cucumbers and herbs in layers in a jar or dish for pickling. Lay the remaining dill, garlic, bay leaf on top.
Pour warm brine into a jar. Make sure that the brine is not poured to the very edges of the container. The fermentation process will begin, the liquid will spill. Top with horseradish leaves.
cover nylon cover, shake the jar, set aside - the process has begun.
Lightly salted classic cucumbers will be ready in 24 hours. Cucumbers are delicious - tasty, crispy, fragrant. And with young potatoes you will lick your fingers! Enjoy your meal!
Salted cucumbers in mint marinade
Simple, delicious and savory recipe creating salted cucumbers based on mint infusion. Mint infusion gives cucumbers a new, unique note. They can be served as an appetizer. They will be able to decorate both a festive banquet and an everyday table. They are perfect for buckwheat porridge, fried potatoes, cutlets, chops and boiled poultry.
Composition per 1000 ml:
Cucumbers - 400-450 g
Water - 500 ml
Salt - 1 tbsp. l.
Umbrella dill - 1 pc.
Mint - 2-3 sprigs
Garlic - 1-2 cloves
Cooking:
Pour cold water into the container, spread the cucumbers, leave for 40-60 minutes. We extract the fruits from the water and cut off the tips.
Then put the cucumbers in a clean jar. We try to fill it to the very top.
Add a few cloves of garlic and an umbrella of dill to the jar. To create salted fruits, we use dry or fresh dill.
We prepare mint infusion: pour the recommended rate of purified water into a bowl, pour table salt and mint leaves. We are waiting for the infusion to boil.
Pour cucumbers with cool mint boiling water, cover with a lid and leave in the room for 24-28 hours.
After the infusion becomes cloudy, and the cucumbers change their color, cool them and serve at any time.
Just 20-24 hours and you can enjoy fragrant cucumbers. If you like vigorous cucumbers, leave the workpiece for another 30-35 hours. So you get more spicy cucumbers with a pronounced taste. Enjoy your meal!
Salted pickled cucumbers. Recipe in a hot brine jar
Each housewife has her own recipes for seaming cucumbers, her own secrets. I offer another simple and reliable recipe for harvesting cucumbers for the winter.
How to prepare delicious salted cucumbers for the winter in a 3 liter jar with hot brine
Cucumbers for the winter composition for a 3-liter jar:
Dill umbrellas - 3-4 pcs.
Garlic - 5 cloves
Blackcurrant leaves - 3 pcs.
horseradish leaves - 1 sheet
Oak leaves - 2 pcs.
Cucumber - 20 pcs.
Black peppercorns - 5 pcs.
Bay leaf - 3 pcs.
Salt - 3 tbsp. spoons
Sugar - 2 tbsp. spoons
Vinegar 9% - 100 g
Cooking:
Cucumbers are sorted and washed well. Trim the ends of the cucumbers if desired.
Banks are washed well, it is possible with soda. Rinse the herbs thoroughly.
In cleanly washed jars put 3-4 dill umbrellas, 5 cloves of garlic, 3 currant leaf, chopped or whole sheet of horseradish, 2 oak leaves.
Cucumbers are placed vertically, about 20 pcs.
Boil the kettle. Pour boiling water over all the jars, cover with lids and let them stand until the second water boils (7-10 minutes).
The water from the cans is drained, it will not be useful to us.
Fill the jars a second time for about 10 minutes. During this time, they put clean water on the stove for the third bay.
When the water boils, the water is drained from the cans. Put in a jar: 5 black peppercorns, 3 bay leaves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 100 g of vinegar. Pour the third clean boiling water.
Cover the jar with a lid, roll it up, turn the jars upside down and cover the cucumber blank with blankets until the morning.
Canned cucumbers for the winter are ready. Enjoy your meal!
Hot pickled cucumbers
Compound:
Cucumber - 2 kg
Dill (umbrellas) - 3-4 pcs.
Leaves of currant, cherry, oak - 5-6 pcs.
Horseradish leaves - 1-2 pcs.
Greens (parsley, dill) - 1 bunch (to taste)
Spices (peppercorns, bay leaf) - 2-4 pcs.
Garlic - 4-5 cloves
For brine:
Water - 1 l
Salt - 1.5-2 tbsp. spoons
Cooking:
Select fresh cucumbers, rinse them well in cold water.
Peel the garlic, cut into pieces.
Rinse dill umbrellas, currant, cherry, oak leaves, horseradish leaves, greens (parsley, dill) thoroughly.
Then pack the cucumbers tightly in a jar or enamel pan, shifting with garlic and spices (peppercorns, bay leaf).
Dissolve the salt in boiling water, cool the solution.
Pour the cucumbers so that the brine completely covers them.
Salted cucumbers will be ready in two days. Store them in a glass container in the refrigerator. Enjoy your meal!
Salted tomatoes in a bag. Quick recipe in 5 minutes
Enjoy your meal!
Lightly salted cucumbers and instant tomatoes in a bag
Express method for those who quickly wanted salty.
Compound:
Cucumber (small) - 500 g
Cherry tomatoes - 300 g
Rock salt - 1 tsp
Black pepper (ground, to taste)
Garlic - 2 cloves
Horseradish (fresh, small leaf) - 1 pc.
Cooking:
My cucumbers, cut off the ends. Cut lengthwise into 4 pieces. Small ones are cut in half. Long - even across in half.
We spread the cucumbers, crushed garlic, chopped dill and horseradish in a plastic bag, preferably two bags in one. Salt like on a salad, and then add another pinch to make the taste of a slightly oversalted salad. Do not be zealous with salt! Pepper to taste. You can add a pinch of peppercorns.
Close the bag and shake vigorously until juice appears. We leave for 10 minutes.
Pierce tomatoes with a fork 2-3 times. We put it in the same package. We tie the package or twist it tightly. Shake gently a few times and place in the refrigerator.
Salted cucumbers and tomatoes in a bag are ready. Enjoy your meal!
Temptingly appetizing lightly salted cucumbers with a delicate garlic flavor will attract the attention of everyone at your table. Also harvested sour, elastic cucumber and tomato will be useful to you for salads, pickles, saltworts, especially in winter time and for home and New Year's holiday feasts.
Delicious salted cucumbers for you to the table and successful blanks for the winter!
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They are one of the oldest Russian snacks. They complement and dilute any meat, fish, vegetable dish. Therefore, as soon as the first fruits of this vegetable ripen in the beds, the housewives begin to salt them. The whole secret piquant taste and the good aroma of lightly salted cucumbers lies in the properly prepared brine. Our article is dedicated to inexperienced housewives in this matter. In it, you will learn how to prepare a pickle for lightly salted cucumbers. different ways. An appetizer made exactly according to these recipes turns out to be both appetizing and fragrant, and most importantly, crispy.
in cold brine
Bright green in color and crispy, vegetables are obtained if heat treatment is not used for their harvesting. How to prepare a pickle for lightly salted cucumbers in a "cold" way? In a separate bowl, mix 5 large glasses of water and 2 large spoons (without a slide). If you want the appetizer to be spicier, add 1 small spoonful of dry mustard here. While the salt dissolves, prepare the vegetables and spices.
Put in the bank hot peppers, cut into circles, a head of peeled garlic, a couple of sprigs of dill and parsley. Lay cucumbers on top of all spices. Cover the fruit fresh Pour the brine over the cucumbers, cover with a tight lid and leave to pickle for 3 days in the basement or on the balcony.
Salted cucumbers in hot brine
"Daily cucumbers" - this is the name of vegetables that are salted in a "hot" way. A snack made using this technology is ready to eat 24 hours after preparation. So how do you do hot pickle for salted cucumbers? Spices should be put in an enameled saucepan with water (2 liters): laurel, allspice, cloves. Pour 4 large spoons here as well. rock salt. Boil the contents of the pot for a couple of minutes. Strain the brine and pour into prepared jars with cucumbers. Then you need to close the containers with lids and leave in a dark place for a day. To make the dish fragrant and tasty, the fruits in the jar need to be sprinkled with chopped garlic, horseradish root, herbs.
Spicy brine for salted cucumbers
This recipe is for gourmets. The taste of the dish created according to it differs from the taste of classic lightly salted cucumbers. It is more sweet and tart. To prepare the brine you will need: the juice of half a lemon, 2 small spoons of sugar, half the same spoon of salt, 1 large spoon of Dijon mustard. From these ingredients you need to make a brine (you do not need to add water). Cucumbers cut into circles. Put in a glass jar, pouring marinade. The container should be closed and shaken well. Leave the snack in the refrigerator for an hour or two. Shake the bowl of cucumbers from time to time. The dish can be tasted after two hours.
Cooking crispy, tasty, fragrant salted cucumbers is not at all difficult. In this case, the main thing is to choose the brine recipe that you and your family members like. And this can only be found out through experiments. Try the cooking methods presented in the article, and for sure, they will all “settle” in your notebook with recipes for your favorite dishes for a long time.
