Our recipe without seaming. We store handsome men under the usual nylon lid in the refrigerator or cellar.
If you adore salted cucumbers, take a walk under the heading "Easy recipes" - "Home-made preparations". The fastest recipes are waiting for you. - from 15 minutes to 2 hours. And extra-crunchy in mineral water - in just 12 hours.
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Ingredients for a 3 liter jar/pot
On 3 liter jar or pot:
- Cucumbers -1.5 kg (about the same size)
- Spice leaves - 4-5 pcs. each:
- Currants or cherries
- Horseradish, preferably with petioles, in which all the power
- Umbrellas of dill, you can with sticks and green paws
- Garlic - 4-6 cloves (adjust to taste)
- Black peppercorns - to taste
For brine:
- Water - about 1.5 l (preferably NOT chlorinated: from a pump room, spring, settled tap water)
- Salt per 1 liter of water - 1 tbsp. spoon with slide
- You can add sugar: for 1 liter of water - 1 tbsp. spoon without slide
* That is, in our recipe for 1.5 liters of water we put 1.5 tbsp. tablespoons of salt and to taste 1.5. Art. spoons of sugar.
The choice of salt for such recipes has nuances: see the photo below.
You can easily find the greens you need in the markets and large supermarkets. The set is usually called "a bouquet for pickling cucumbers."
How to prepare vegetables for pickling
My cucumbers, pour cold water and let stand for 1-2 hours. We wash all the leaves, measure out salt and sugar. Peel the garlic cloves and cut in half. 
Trim off the ends of each vegetable. This will allow them to dry out faster. You can prick with a fork in several places - not deep, for the sake of damaging the skin.
How to properly place vegetables in a container.
- Bookmark in a jar (wash clean with soda): the first layer is desirable to make vertical and dense. Further - according to the size, as it turns out.
- Bookmark in the pan (enamel or stainless steel): also tight, but horizontally flat.
Horseradish can only be laid on top. Divide the rest of the spicy leaves and garlic into 2 parts. One part - to the bottom of the jar / pan. And the second part aromatic additives put together with horseradish - on top of cucumbers.
We use all the parts in the dill and do not cut the stems from the horseradish leaves. They contain the most substances that are important for a crispy result.
How much brine do we need? Usually 1.5 liters of brine is enough for a 3 liter jar. If there is not enough for the selected container, we cook more according to the proportion indicated above.
Be aware that rock salt can leave a "dirty residue". We filter it through cheesecloth. Or just carefully drain the salty liquid - so that the cloudy sediment remains at the very bottom.
Option number 1. How to pickle in a cold way (24-36 hours)
The result is the most colorful and crunchy.
For cucumbers about 10 cm, it will take 1-1.5 days until the classic lightly salted taste. It is this recipe that gives natural fermentation and probiotic value to the fermented product.
Cooking cold brine:
- We heat half the water and dissolve salt and sugar in it. We combine the warm salty part and the second half of the water, let it cool completely.
What do we do with prepared vegetables:
- Pour cold brine over vegetables and leaves. We leave for 8-10 hours at room temperature - under a towel. Then we move it to the refrigerator.
- After 24 hours, a great snack is ready to eat.
We store vegetables in the refrigerator. If kept in brine, the cucumbers will continue to pickle. If you get it, they will remain perfectly lightly salted. You can report fresh vegetables to the brine - as space becomes available. The brine is quite suitable for up to 7-10 days.
Option number 2. How to pickle in a hot way (8-12 hours)
The fastest option.
Such cucumbers lose a little in color and crunch, but pickling itself is faster. Already after 8-12 hours, vegetables delight with pleasant salinity.
Cooking and pouring hot pickle in proportion from the recipe above:
- Add salt and sugar to boiling water and stir quickly.
- Let the solution cool before pouring into cucumbers - 3-5 minutes.
- Pour the vegetables until covered and at room temperature set the salting to cool - for 6-8 hours.
- Good to do at night. You can try cucumbers in the morning.
Surely they will appeal to those who love the most salted options. Per night (8-10 hours) we will definitely get a decent sample traditional snack. Another 2 hours in the refrigerator, so that the vegetables are well cooled, and you can serve them for dinner.
All the secrets of classic salted cucumbers
What cucumbers to choose for pickling?
We like to visit big bazaars where it is easier to find pickled varieties. With them, our efforts are doomed to success. Distinctive features: thin skin with numerous pimples, firm flesh, often small or medium in size (cucumber fits in the palm of an adult).
The most popular varieties are Nezhinsky and Rodnichok. Many others will do: Far East, Phoenix, Salting, Altai, Voronezh, Coastal, Impreso and Magnificent.
How to prepare vegetables?
Preferably soak in cold water at least for 1-2 hours. You can cut off the ends right away.
How to put cucumbers in jars?
We sort by size and try to put approximately the same vegetables in a jar. Bookmark - vertical, upright. The first layer always turns out like this, then - as they enter.
What water is better?
Better NOT chlorinated. This nuance for 200% success has been verified more than once. We are lucky to live near the pump room.
If using tap water, let the chlorine dissipate: stand for 6-8 hours.
What container to use?
If it is convenient for you to salt in a spacious dish, then choose a pan - enameled or stainless steel. Volume 3+ liters.
If you want traditionally in a jar, then 3 liter glass and the most common lids are nylon. This recipe is without rolling. Our cucumbers will be kept cold.
How to prepare jars and lids?
my banks and nylon caps brush with soda and rinse well in running water. We do not use any detergents. They are more difficult to wash off, and cooked vegetables can have a harmful chemical aftertaste.
What spices and leaves are required and for what?
The standard choice of spicy additives, proven over the years, is horseradish, oak, cherry and / or currant leaves, dill, garlic. Sometimes - black peppercorns. The rest of the experiments - how will it go with the purchase and mood.
Leaves of oak, currant, cherry and horseradish are responsible for the crunch. At least 2 types should be in the recipe.
For aroma, dill umbels (inflorescences) are the strongest option. We sometimes do without them (ordinary twigs).
What else is added to salted cucumbers?
Almost everything that people deal with in their latitude of residence. Grape leaves, basil, mint, cumin, oregano, hot red pepper.
An interesting alternative is obtained with an apple. Need sour or sweet and sour hard grade Antonovka type. For 1.5 kg of vegetables, a small fruit is 100-150 g.
How delicious to use the results of our labors?
Any cold soups, salads and snacks. To alcohol and just like that. And all those who are losing weight will appreciate the dish for "Hurrah!". Few calories, lots of goodness, and a safe richness of flavor during dietary restrictions.
We will be glad to know that salted cucumbers according to the classic recipe with step by step photo now you understand like never before. And that means you'll soon be making the perfect sample of a naturally fermented pickle. Choose cold brine.
Health is delicious!
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Salted cucumbers- this is one of the main dishes on our table in the summer.
Classic, fast, spicy, with apples, mustard, chili and even ginger - choose recipes to your taste!
How to pickle cucumbers: 7 main rules
1. Choose small cucumbers the same size with thin skin and pimples - these are the most suitable for salting.
2. If the cucumbers are a little wilted, soak them in cold water (you can add ice) for about 2 hours.
3. To make the cucumbers cook faster, be sure to cut off the ends or make cuts.
4. To make the cucumbers crispy, do not tamp them too tightly.
5. For a more uniform salting, it is better to place the cucumbers in a container vertically.
6. Salt is better to take the usual stone coarse grinding. Iodized salt is not suitable, as it can soften the peel.
7. Lightly salted cucumbers should be stored in the cold for 2-3 days.
Quick salted cucumbers in a bag
This recipe is useful precisely in the case when lightly salted cucumbers need to be prepared urgently.
Ingredients:
1 kg cucumbers
5-10 garlic cloves
1 bunch fresh dill
1 st. a spoonful of salt without a slide
How to cook quick salted cucumbers in a bag:
1. Wash cucumbers thoroughly, cut off the tails.
2. Put the cucumbers in a clean food bag.
3. Add garlic cloves cut lengthwise.
4. Put finely chopped dill and salt into the bag.
5. Tie the bag tightly and shake well so that the herbs, salt and garlic are evenly distributed.
6. Leave the cucumbers in the refrigerator for 30 minutes to 5 hours. Shake the bag periodically.
See the exclusive recipe of the incomparable Lara Katsova!
Fragrant salted cucumbers in hot brine
This way of pickling cucumbers will undoubtedly appeal to lovers of spicy, but delicate snacks.
Ingredients:
1.5 kg fresh cucumbers
10-12 garlic cloves
4 sheets of horseradish
7-10 currant leaves
1 small bunch of dill
2 liters of water
4 tbsp. tablespoons of salt without a slide
1 st. teaspoon allspice (better to use a mixture of peppers)
2 tsp clove buds
4-5 bay leaves
How to cook fragrant salted cucumbers in hot brine:
1. Wash the cucumbers and cut off the tips, cut the garlic cloves lengthwise, thoroughly wash the leaves of horseradish, currant and dill.
2. Place half of the horseradish and currant leaves on the bottom of a clean saucepan.
3. Lay out the cucumbers, sprinkling them with chopped dill and garlic.
4. Pour water into a separate pan, add salt, pepper, cloves, Bay leaf. Bring to a boil and remove from heat.
5. Pour brine over cucumbers and cover.
6. When cool, put in the refrigerator.
7. After 24 hours, fragrant salted cucumbers are ready.
Lightly salted cucumbers with mustard and chili
Thrill-seekers will appreciate these lightly salted cucumbers. And do not forget to take them with you to nature for barbecue or grilled sausages!
Ingredients:
1 kg fresh cucumbers
8-10 garlic cloves
1-2 peppers
1 small bunch of dill
1 teaspoon coriander seeds
1 teaspoon of zira
1 liter of water
1 st. a spoonful of salt without a slide
1 teaspoon mustard powder
2 tsp vinegar 9%
How to cook lightly salted cucumbers with mustard and chili:
1. Wash the cucumbers and cut off the tips, cut each clove of garlic lengthwise, cut the chili into rings.
2. Put the cucumbers in a clean pot or jar, shifting them with dill, garlic, chili, coriander and cumin.
3. Add salt to the water, boil, remove from heat and stir mustard powder and vinegar.
4. Pour cucumbers with the resulting brine, cool and refrigerate for 1-2 days under the lid.
Salted cucumbers with apples
Peerless Recipe! Apples turn into great snack, and cucumbers are saturated with characteristic apple notes. What you need in a salad, and a bite, and just crunch on a warm summer evening while talking in a summerhouse.
Ingredients:
2 kg cucumbers
4 large sour green apples
4 sheets of horseradish
6-8 currant leaves
1 bunch dill
8-10 garlic cloves
1 liter of water
2 tbsp. a spoonful of salt
How to cook salted cucumbers with apples:
1. Cut off the tips of the cucumbers, cut the apples into quarters, removing the core.
2. Place cucumbers and apples in a clean saucepan or jar, shifting with horseradish and currant leaves, dill and garlic.
3. Add salt to the water, boil and pour into the cucumbers.
4. Cool and refrigerate for 1 day.
Salted cucumbers with ginger
Ingredients:
5-6 large cucumbers
2-3 cm ginger root
1 teaspoon salt
3-4 teaspoons of sugar
1 st. a spoonful of vinegar 9% *
* Salt, sugar, and vinegar are best added, focusing on your taste. Seasonings can be introduced into cucumbers gradually, tasting the brine.
How to cook salted cucumbers with ginger:
1. Cut cucumbers into slices or long strips using a vegetable peeler. Curly knives can also be used for cutting. If you don't want to make a salad, cut the ends off the cucumbers or cut them in half lengthwise.
2. Grate the ginger root on a fine grater.
3. Combine cucumbers with ginger, add salt, sugar, vinegar and mix.
4. Transfer to a clean food bag and leave in the refrigerator for 1 to 10 hours.
Rules healthy eating means to offer cold appetizers before serving the main dishes, which increase appetite and speed up metabolism. Salted cucumbers can rightly be called one of these snacks. fast food, the recipe of which every culinary specialist should have in his arsenal. Fresh vegetables can be found in the trading network all year round, and if there are no home-made preparations for the winter, then imported fresh fruits can also be used.
Salting Ingredients
Quick pickling of cucumbers can be done in several ways, which we will be happy to list and briefly outline each technology. You just have to choose the quick recipe that suits you. salted cucumbers.
Before studying the technologies, it should be said that the same ingredients are used for the brine, with which you can vary based on your own taste preferences.
Salt
Salt is used rock, not iodized.
For brine, the proportion is as follows: 1 table is required for 1 liter of water. a spoonful of salt, although some home cooks recommend 2 tablespoons.
It is worth noting that everything is determined by one's own experience. For dry pickling of vegetables - for 1 kg of cucumbers we take about 1 table. spoon rock salt.
Greens and herbs
How to quickly pickle vegetables without the use of special herbs? No way! The standard set is seeds, umbrellas and dill leaves combined with garlic.
But most recipes also contain additional spicy and aromatic herbs, such as tarragon, savory, cilantro, basil, and others. It turns out that greens and parsley stalks should not be put with cucumbers, because then they soften and lose their crunchiness.
In addition to herbs, real salting specialists use plants rich in tannins, such as leaves and bark of oak, cherry and currant leaves, leaves and horseradish root.
Such additives prevent lightly salted vegetables from becoming too salty and peroxide, besides, pickles become pleasantly crispy.
Herbs and spices
The most popular spice is garlic. It is cleaned, cut into several pieces and put to vegetables. As the saying goes, “garlic can never be too much” - it gives strength and flavor to lightly salted cucumbers, and not only them!
From spices, bitter and fragrant peppercorns, red hot peppers, bay leaves and cloves are added to pickles. The amount depends on taste preferences.
But remember that too many strong spices destroy the flesh of the fruit and they become soft and over-salted.
Sugar
Sugar speeds up fermentation, but how can you quickly cook lightly salted cucumbers if you do not speed up the fermentation process?
We take a little less salt for sugar: for 1 liter of water - about 1-2 teaspoons. spoons or per 1 kg of fruit - about 1 dessert spoon. But it is also worth saying that you can do without sugar. It's a matter of taste!
*Cook's advice
Cucumbers choose medium and small sizes, maintaining approximately the same size of the fruit so that they are evenly salted. Be sure to cut off the “butt” of the fruits, which will allow them to quickly “salt”.
How to quickly pickle cucumbers
Ingredients
- — 1.5 l + -
- - 2 tsp + -
- - 2 tbsp. l. riding + -
- — how much will go into a 3 liter jar + -
- – 2-3 umbrellas + -
- - 4 cloves + -
Cooking
- This fast way lies in the fact that prepared cucumbers, spices and herbs are placed in a 3-liter glass jar and filled with brine.
- In order for the recipe to quickly make it possible to get a fragrant crispy snack to the table, cucumbers in a jar, the bottom of which is covered with greens, must be laid vertically, covered with sugar and salt on top and poured with boiling water.
- Leave the glass container at room temperature for active fermentation.
After a day, the snack is ready!
Cook's advice
If you pour plain, purified, but cold water, this increases the salting time of vegetables up to 2-3 days, but in this case, lightly salted cucumbers will become more crispy and fragrant. Choose!
Dry method of salting "in a bag"
This is a very popular method that can please you with ease of preparation and excellent results.
- Prepared fruits of the same size are laid in a dense plastic bag, there we add greens and spices, well worn between the palms, sprinkle with salt and sugar and tightly tie the bag.
- For 1 kg of cucumbers we take about 1.5 table. tablespoons of rock salt and 1 tsp. Sahara.
- We diligently grind its contents in our hands - for an even distribution of salt, sugar and aromatic herbs.
- We leave it in a warm place (but not in the sun) for a couple of hours, periodically stirring the contents of the package, and then move it to the refrigerator.
After 6-10 hours, salted cucumbers can be served on the table.
How to cook cucumbers in 2 hours
And how to cook salted cucumbers in an hour or 2 hours? Are there such options? Of course have! And they are so easy to prepare that you can treat your family with freshly prepared lightly salted vegetables almost all year round.
It is enough to cut each cucumber into four parts along the fruit and salt it in a dry way (1 tablespoon of salt is required for 1 liter of water).
While you're preparing lunch or dinner, a healthy snack is "suitable." We set the table, serve the main dishes and surprise everyone quick recipe pickles!
Pickled cucumbers in 15 minutes
And how to make salted cucumbers in 15 minutes? And is it possible? Yes! Even a "five-minute" is possible - for the most impatient! We open secrets!
- Wash the vegetables, cut off the ends, and cut each fruit into 4 slices and put in a tight plastic bag. For the recipe you will need 1 kg of cucumbers.
- We mix spicy herbs, finely chopped garlic (6-7 cloves), salt (1.5 tablespoons) and ground black pepper (a pinch), break a few bay leaves and pour cucumbers.
- We tie the bag and carefully grind its contents in our hands. We leave in a warm place.
Tasting in 15 minutes!
Cucumbers "five minutes"
The whole secret is quick salting- in small cuttings of fruits! This method can be called winter, because for prescription will do and greenhouse crop.
In addition to all standard spices and herbs (and in winter time they can also be dried), we use:
- 700 g cucumbers;
- Vegetable oil - 100 g;
- Salt - 1 tablespoon;
- Glass jar suitable for mixing ingredients.
How to cook cucumbers in 5 minutes
- We cut the cucumbers into rings about 4 cm wide, and then cut the resulting pieces into strips 1 cm thick.
- We put all the cuts in a jar, cover it tightly with a lid and begin to shake vigorously for 3-5 minutes.
Ready! In just 5 minutes we get a wonderful snack that leaves no one indifferent. Swept off the plate in the same 5 minutes!
Salted cucumbers in their own juice
This method is not as popular as the more familiar ones, but men are crazy about her! Instead of water for brine, they take filtered cucumber juice(without pulp).
Gorgeous lightly salted cucumbers are obtained, and the brine can be used further "as intended"! Is it possible to pour such a tasty treat?
We hope that after studying and trying our quick pickled cucumber recipes, you will add your own zest to each. After all, everything that we cook with passion and imagination cannot be tasteless. Dare!
Lightly salted cucumbers can be cooked in cold and hot brine, without water at all and in their 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), put some 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 to cucumbers, for example, tarragon, celery, basil, oak leaves, cherries, currants, parsley, (), thyme, cilantro, you can find your own unique recipe and give a specific taste that is unique to your cucumbers.
Cucumber is undoubtedly a very popular and favorite vegetable among Russians. A pickle, in general, something sacred, because he, my dear, is considered the best snack Russian feast. That is why they begin to pickle cucumbers in Russia as soon as they grow up. Despite the abundance of summer vegetables, all housewives already in June - July prepare this appetizer and are called such cucumbers. salted. Tender and at the same time crispy, sweet-salty, with the aroma of dill and garlic, salted cucumbers are simply indispensable in the company of watered fragrant sunflower oil. And if you add to this fat, but a glass of ice-cold vodka - mmm .... - It's impossible to win this country! Here three popular recipe preparation of lightly salted cucumbers: quick salted cucumbers in a bag, hot way and salting using mineral water . Choose any - with "Mom's stove" you will succeed!
What do you need to pickle cucumbers?
For pickling cucumbers in addition to salt, are necessary fragrant spices and spices. Usually these are dill umbrellas, currant and cherry leaves, bay leaves. Sometimes spicy greens are used: tarragon (tarragon), basil, mint and other herbs to taste. Also add black peppercorns, allspice-peas and hot hot peppers(a pod or a piece of a pod), garlic, horseradish leaves or root - it is believed that cucumbers become especially strong from horseradish. But, if you do not have a full set of herbs and spices, you can get by with a minimum: garlic and dill (umbrellas or herbs).
Use coarse salt. Do not use iodized salt and finely ground salt - cucumbers can become soft.
It is better to cook lightly salted cucumbers in a glass jar with a volume of 2 or 3 liters- It is convenient to store in the refrigerator. It is useful to know that in three-liter jar fits 1.5 kg of cucumbers. You can use any enameled or glassware (bowl, pan), clay pot, plastic container with a lid or a plastic bag.
For pickling, you need to take fresh, elastic cucumbers of a small size. If you are not sure about the freshness of cucumbers, soak them in cold water for a couple of hours.
Salted cucumbers with mineral water:
- cucumbers 1 kg
- garlic 1 head
- salt 3 tbsp
- mineral water with gas 1 liter
- dill (3-4 umbrellas or a bunch of greens)
- bay leaf 2 pcs
- black peppercorns 7 pcs
- allspice-peas 4-5 pcs
Step by step photo recipe:
With any method of salting, first of all, wash the cucumbers well and cut off the tips from both ends.
Peel the garlic, wash and cut into slices.
In a clean bowl (I have a glass bowl), put the dill, part of the garlic and spices.
Lay the cucumbers and the remaining garlic on top.
Add salt.
Pour mineral water(I have "Slavyanovskaya").
Cucumbers pickled with mineral water are usually very crispy.
If you are pickling cucumbers in a bowl, as I did, you need to put a plate on top so that the cucumbers are completely covered with brine. When salting in a jar, cover it with a lid. Remove to refrigerator. To evenly pickle cucumbers, periodically stir the brine in a bowl or shake the jar. Usually after a day, cucumbers can be eaten, but after 2-3 days they will become ideal. Remember that the longer cucumbers stand in brine, the more salted they become.
Lightly salted cucumbers in a plastic bag:
- cucumbers 1 kg
- garlic 5-10 cloves
- salt 1 tbsp without a slide
- fresh dill 1 bunch
- spices as desired
Prepare cucumbers and garlic in the same way as in the previous recipe. Finely chop the dill. Pack it all up for food products(better in two, folded together), add salt. Tie the bag well, shake and remember with your hands so that the salt and dill are evenly distributed over all the cucumbers. Put the package in the refrigerator. Very small cucumbers will be ready from 30 minutes to two hours. If such cucumbers, as in the photo, it will take 5-6 hours. With this method of salting, it is allowed to cut the cucumbers lengthwise or across for faster salting. You can periodically take the cucumbers out of the refrigerator and shake them so that they are evenly salted.
Lightly salted cucumbers - hot way:
- cucumbers 1.5 kg
- garlic 1-2 heads
- salt 5 tbsp (without slide)
- dill umbrellas 4 pcs
- cherry leaves 6-7 pieces
- currant leaves 6-7 pieces
- water 1.5 liters
This recipe is ideal for glass jar volume of 3 liters.
Prepare cucumbers and garlic in the same way as in the previous recipe. Put the cucumbers in a clean jar, shifting them with dill, currant leaves, cherries and garlic cloves. Boil 1.5 liters of water, dissolve salt in it and immediately pour it into a jar of cucumbers, close with a plastic lid. If you do this in the evening, then in the morning fragrant salted cucumbers will be ready. Before use, cucumbers are best cooled and stored, of course, in the refrigerator. Let me remind you once again, the longer cucumbers stand in brine, the more they are salted.
Try to cook - quick to prepare and very tasty snack.
