Sweet salted cucumbers. How to cook lightly salted cucumbers in a quick way without losing color

Lightly salted cucumbers are a super snack. I want to offer the most quick recipes cooking crispy, with a breathtaking smell of dill and garlic, with bitterness of pepper and mustard cucumbers.

They are not prepared for the future and are eaten very quickly. No matter how much I try, they are all different. Each hostess has her own chips. In each recipe, if desired, you can change the set of spices, put what is at hand. The most important thing is that their volume should be no more than 7% of the weight of the cucumbers.

They are prepared in pots, jars of various capacities, packages. They are poured with cold, hot brine, and in some recipes they are generally prepared without it. Recently, quick, almost instant cooking options have become very popular. Here, perhaps, I will start with them.

A quick recipe for pickled cucumbers in a bag

This recipe, I would call not just quick, but instant. Lightly salted cucumbers can be eaten immediately after cooking. There is no need to prepare brine and containers. Cucumbers in the package are prepared very simply and quickly.

Ingredients:

cucumbers - 1 kg
garlic - 4 cloves
soft stems of dill and umbrellas - 50 gr.
green hot pepper- taste
cilantro greens - 20 gr.
salt - 1 tbsp. l.
sugar - 1 tsp
black peppercorns - 5-8 peas
sesame oil - 1 tbsp. l.

Cooking:

By themselves, cucumbers do not have a pronounced taste and smell. To make them fragrant, they must be saturated with the aromas of spices.

Cucumbers are washed, dried, sorted by size. We try to take the same size, so they will salt evenly, and the aesthetic appearance of food plays an important role. And they should also be pimply, with dense pulp and without voids inside. We cut off the tips of the cucumbers and cut them lengthwise into four parts.

Young garlic, divided into cloves. We crush them with the flat side of the knife, sprinkle with a little salt and chop finely and finely.

Cut the dill greens. It is better to take soft stems, they have more juice. Also sprinkle with a little salt and finely chop. Juice and aroma of dill stand out instantly.

Crush black peppercorns in a mortar. And you will immediately feel its fresh aroma.

That's nothing, now we will add the smell of cilantro and hot green pepper. We take these two ingredients in small quantities, finely chop.

Imagine what an amazing smell is in the kitchen! And now we will transfer all this bouquet of tastes and aromas to cucumbers.

Now we take tight plastic bag and send it all our aromatic mixture, chopped cucumbers. Add salt, sugar and sesame oil.

Everything! There is very little left. Cut black bread, pour cold vodka.

We tie the bag, mix all the contents and shake vigorously.

Put on a plate and serve. The smell, aroma and taste are simply impossible to describe in words! Bon appetit and drink!

Quick recipe for lightly salted cucumbers in a saucepan

Ingredients:

cucumbers - 2.5 kg
garlic - 10 gr.
soft stems of dill and umbrellas - 100 gr.
black currant leaves - 10 gr.
horseradish root - 15 gr.
tarragon - 15 gr.
coriander leaves, basil - 10 gr.
red hot pepper - 1 pod
water - 4 l
salt - 200 gr
sugar - 100 gr

Cooking:

Cucumbers are collected, sorted by quality and size. We choose with a delicate skin with pimples and small black thorns. Rinse thoroughly in two or three waters.

It is best to pickle cucumbers on the day of harvest. Soak them in advance cold water 3-4 hours

We also wash the greens thoroughly. We use dill umbrellas, cut the stems into pieces.

We take the leaves and the root of horseradish. We clean the root and cut into small pieces, you can cut it.

Put the whole red hot pepper, the seeds must be cleaned.

We clean the young garlic and divide it into cloves. The peel does not need to be peeled, it is still young and tender. Crush the teeth with the flat side of a knife.

You can also add blackcurrant or cherry leaves, oak leaves, celery greens, tarragon, coriander and other spicy plants.

We divide the whole mixture of spices into three parts.

We take clean enamel pan 5 liters, put the first layer of prepared greens on the bottom.

We cut off the tips of the cucumbers and put them in a pan in bulk, then - the second layer of spices, cucumbers on it to the top and cover with the rest of the greens.

To speed up the fermentation process, cut off the tips of cucumbers or scald them with boiling water.

To prepare the brine, we take 50 grams of salt, 25 grams of sugar per 1 liter of water. We boil water, dissolve the ingredients, add spices. Boil for 3-5 minutes, turn off and cool.

Pour the cucumbers, put a flat plate on top and put a load on it, so that everything is immersed in the liquid.

We cover the pan with a thick cloth and keep at room temperature 12 hours. After complete cooling, put the pan in the refrigerator, cool the cucumbers. And you can serve.

The classic recipe for lightly salted cucumbers for a 3-liter jar

Ingredients:

fresh cucumbers- how much is included
garlic - 4 cloves
soft stems and dill umbrellas - 50 gr.
salt - 60 gr.
sugar - 30 gr.
horseradish and black currant leaves - 50 gr.

Cooking:

Classic set of ingredients for 3 liter jar provides for the mandatory presence of dill and garlic. And to enhance the taste and aroma, you can add basil, savory, cherry or black currant leaves, celery and parsley leaves, coriander. For more crunch - oak leaves and horseradish root. Spicy lovers can add hot red pepper.

We wash freshly picked cucumbers well, cut off the tips. If they were collected a day or two before processing, then they must be soaked in clean cold water for 3-6 hours. So they are saturated with water and restore freshness.

V three-liter jars add dill, garlic. We try to choose cucumbers of the same size, so they are better salted, and fill the jar. V this case the way of laying does not really matter, we just try to put them in a jar more tightly.

Cooking 6-8 percentage solution salt. Pour the cucumbers in a jar, close the neck with a thick cloth, and leave to ferment overnight.

It should be noted that depending on the size of the cucumbers, the way they are laid, the amount of brine may be different.

In the morning we send the jar to the refrigerator for cooling, and by lunch, lightly salted crispy cucumbers prepared according to the classic recipe are ready. Bon Appetit!

Crispy cucumbers - recipe in hot brine

This recipe is my favourite. Cucumbers are ready in a day and when stored in the refrigerator, you can eat them for a whole week.

The whole cooking process is similar to the recipe fast food salted cucumbers in a saucepan. We reviewed it above.

We will only pour cucumbers with hot brine. Then leave at room temperature overnight. In the morning, put it in the refrigerator to cool. And by lunchtime, you can serve them on the table. And to make them crispy - do not forget to soak them, cut the horseradish root, add oak leaves.

In this video you can see with your own eyes how to do it.

Work in progress, see you next time. You can share yours in the comments interesting recipes and wishes.

Pickled cucumbers are prepared according to a special technology that allows you to refuse the use of vinegar and sugar. As a result, vegetables become unique taste, especially if they are salted in barrels. But not every house has a cellar that allows you to put a tub of pickles. Many housewives, trying to feed their loved ones with a similar snack, are looking for an opportunity to cook it. fast way and in a small amount so that it can be stored for some time in the refrigerator. Instant pickles are different from barrel pickles, but they are even less like pickles. The taste of this vegetable snack unique, and it makes sense to try it at least once. Moreover, a number of Russian dishes require the use of salted rather than pickled vegetables.

Cooking features

Many housewives know how to pickle cucumbers. Many have learned to salted cucumbers fast way. But the technology for preparing pickles has significant differences. It requires keeping cucumbers for a long time at room temperature in order to ferment them. Natural fermentation further allows you to store cucumbers in a cool room or refrigerator for a sufficiently long period. Rolled up in jars, they can even be kept in a cool basement until spring. Pickling cucumbers in a quick way has a number of nuances, knowing which, even an inexperienced culinary specialist will cope with the task.

Select medium-sized and dense cucumbers for pickling in a quick way. Pimply are preferred - they have thin skin, they are salted faster.
Before cooking, cucumbers must be soaked for 2-3 hours in cold water. This will keep them crisp and make them more susceptible to brine.
So that the cucumbers are salted, but not rotted, they should be washed thoroughly, one at a time.
In the process of pickling cucumbers, organic acids are formed. Some materials, reacting with them, create harmful substances. These materials include aluminum, so their containers are not used for pickling cucumbers. Suitable enamel pots, glass and ceramic molds, jars. Moreover, gourmets claim that cucumbers pickled in a saucepan and a jar do not have an identical taste.
To speed up salting, put 2-3 pickles in a jar or pan with fresh cucumbers. Their presence speeds up the fermentation process.
You can pickle cucumbers hot or cold. If selected cold way, salt must first be dissolved in water, then cucumbers must be poured with brine. In this case, the sediment formed at the bottom is not used. If you first pour salt on the cucumbers, and then pour in water, they will not ferment, but will rot. water for cold salting it is better to take spring, mineral, or at least passed through a filter, and not collected directly from the tap.
Under the container with cucumbers during their fermentation, it is necessary to put a bowl or basin, as foam may form and overflow over the edges.
The warmer the air in the room, the faster the cucumbers pickle.

The shelf life of instant pickles depends on storage conditions. Hermetically sealed, in a cool room they can stand for several months. In a saucepan or in a jar under a plastic lid, they can only be stored in the refrigerator and not more than a month.

Recipe for quick pickling of cucumbers in a hot way

cucumbers - 1 kg;
garlic - 5 cloves;
water - 1 l;
salt - 40 g;
dill - 2 umbrellas;
horseradish leaves - 2 pcs.;
currant leaves, cherries (optional) - 2 pcs.

Cooking method:

Wash the cucumbers thoroughly, cut off their tips, put them in a bowl or pan, pour cold water, leave for 1-2 hours.
Cut the garlic into slices.
At the bottom of a saucepan or other container in which you plan to pickle cucumbers, put a leaf of horseradish torn by hand, a dill umbrella disassembled into small “bouquets”, along a currant and cherry leaf.
Put the cucumbers on the spices, sprinkling them with garlic plates.
Cover with remaining spices.
Boil water, pour salt into it, boil for 2-3 minutes, achieving complete dissolution of the salt.
Pour hot marinade over cucumbers. Cover with a plate, put a jar filled with water on top.
After 3 hours, the jar can be removed, but it is better to leave the plate - it will not allow the cucumbers to float to the surface.
Leave the cucumbers for a day in a warm room.

In a day, hot-salted cucumbers will be ready to eat. If you are not ready to eat them all at once, put them in the refrigerator - there they will not spoil for at least 2 weeks, but they can last longer, up to a month.

Quick pickling of cucumbers in a cold way

cucumbers - 2 kg;
bell pepper - 0.4 kg;
garlic - 4 cloves;
dill umbrellas - 100 g;
water - 2 l;
salt - 150 g;
blackcurrant leaves - 2 pcs.;
cherry leaves - 4 pcs.;
spicy capsicum(optional) - to taste;
pickled cucumbers (optional) - 2-3 pcs.

Cooking method:

Wash the cucumbers, cut off the ends. Soak the fruit for 2-3 hours in cold water.
wash Bell pepper, remove the seeds and remove the stalks. cut vegetables large pieces, dividing each fruit into 4-6 parts with a knife.
Cut the garlic into slices.
Rub the dill between your palms to separate the seeds - only they will be required to pickle the cucumbers.
At the bottom of a saucepan or other utensil used for salting vegetables, pour half the dill, put 2 cherry leaves and a currant leaf. Put 4-6 pieces bell pepper, 1-2 rings of acute.
Lay out fresh cucumbers, putting a few salted ones between them.
Sprinkle with garlic and dill, put the remaining pieces of sweet pepper, fruit leaves on top.
Pour salt into the water, mix thoroughly.
Pour the marinade over the cucumbers without using the cloudy sediment.
Leave in a warm room for 2-3 days: if you added pickles, salting will occur in 2 days, otherwise you will have to wait three days.
Place the container of pickles in the refrigerator and use them as needed.

You can also salt cucumbers according to this recipe in the refrigerator, but then they will be ready no earlier than in a week, and will have a slightly different taste.

Recipe for quick pickling cucumbers in jars

Composition (per 3 l):

cucumbers - 1.8 kg;
water - 2 l;
garlic - 10 cloves;
salt - 150 g;
horseradish - 1 sheet;
currant leaves - 2 pcs.;
cherry leaves - 2 pcs.;
black peppercorns - 5 pcs.

Cooking method:

Wash the cucumbers, soak for 2 hours in cold water, after cutting off the tips.
Wash the jar with soda. If you plan to store cucumbers for a long time, the jar should be sterilized.
Pour pepper and garlic cloves to the bottom of the jar, put a currant and cherry leaf, half a horseradish leaf.
Pack the cucumbers tightly into the jar, cover fruit leaves, lay a sheet of horseradish on top.
Dilute salt in water, pour cucumbers with brine. A little brine may remain, it will no longer be needed.
Put the jar in a bowl, cover with a plastic lid on top. Leave for 4 days.

After the specified time, instant pickles are ready to eat. If you plan to store them longer, drain the brine into a saucepan and boil, skimming off the foam. Remove the upper leaves, pour boiling water into the jar, drain it after 10–15 minutes, replacing it with hot brine. Roll up the jars, turn over, cover with a blanket. After cooling, remove to a cool place and store as you would regular canned vegetables.

Instant pickles can be prepared for consumption in the near future or for the winter. They can be added to pickle, hodgepodge and other dishes, served at the table as an independent snack.

In many regions, vegetables are already being harvested with might and main, including cucumbers. First of all, they are used on salads to fill up after a gap during the winter. No, in stores, of course, now all year round you can buy any kind of vegetables. But do they compare with the summer harvest, and even if they are from their garden.

But the time comes for saturation, then they begin to prepare blanks for the winter from cucumbers, and in between they prepare salted cucumbers. Such an appetizer will be appropriate for any dish. And in combination with young potatoes, generally delicious.

Moreover, it is easy to cook them and there are many recipes, with some of them I will gladly share with you. Very tasty and fragrant, which is impossible to pass by. Crispy cucumbers will delight the whole family and your loved ones.

Classic pickled cucumber recipe

And here is the first recipe. It will take just a couple of days for the cucumbers to cook and delight you with their taste. By the way, the brine that remains can be reused. Just soak a new batch in it fresh cucumbers. These cucumbers will be a great appetizer or addition to salads.

Ingredients:

Cucumbers - 2-3 kg
Garlic - 5-6 cloves
Horseradish root - 1-2 pieces
Horseradish leaves - 2-3 pieces
Dill branches - 2-3 pieces
Salt - 2 tbsp. spoons
Water - 1 l

Cooking steps:

1. We prepare all the ingredients in advance, we clean them. Remove buttocks from cucumbers, place them in a container filled with water for an hour or better longer.

2. Remove the husk from the garlic, cut into slices of medium thickness. Remove the top layer from the horseradish root, rinse with leaves and dill branches. Chop the root into small pieces.

3. Place a piece of chopped garlic, horseradish, dill on the bottom of the brining dish. Then a layer of cucumbers in one row. Lay in layers until all products are finished.

4. Now it remains to prepare the brine and pour cucumbers over it. To do this, mix salt with water until completely dissolved. You need enough brine to cover everything completely. Cover the dish with a lid, 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 drag on for a couple, three days. Ready brine can be used again for pickling cucumbers.

Eat with pleasure, bon appetit!

Pickled cucumbers in a bag

We will pickle cucumbers in a bag in own juice. It's much easier and faster than fiddling with making brine. You can cook in small portions for one or two times. Thus, you will always have fresh, tasty salted cucumbers at home.

Ingredients:

Cucumbers - 1 kg
Salt - 1 tbsp. a spoon
Sugar - 1 teaspoon
Dill - bunch
Garlic - head

Cooking steps:

1. Rinse the cucumbers thoroughly, preferably soak them in cold water for several hours before pickling.

2. Arm yourself with a tighter bag, transfer the cucumbers into it, they must be dry. Lay sprigs of dill on top, add salt, sugar. Squeeze the garlic through a garlic press. Then tie up the bag, shake a few times to mix the contents well.

You can make cuts on vegetables, then the brining process will be faster.

The snack prepared in the morning will be ready in the afternoon. Eat with pleasure, bon appetit!

Lightly salted instant cucumbers with garlic and herbs

Very fast, simple and convenient. Crispy fragrant cucumbers will be a great snack. Cooking them is not difficult, but they will bring a lot of pleasure.

Ingredients:

Cucumbers - 700 g
Boiling water - 1 l
Dill, parsley - bunch
Greens (currant, horseradish, cherry, basil) - 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. Rinse the greens thoroughly, peel the garlic cloves. Optionally, you can add to the cucumbers hot pepper, then they will be with a light point. Prepare all products so that they are at hand during cooking.

2. Place half of the total amount of greens and garlic on the bottom of the pan, sprinkle with salt.

3. Remove buttocks from cucumbers, put on top of greens. Lay the second half of the greens on top. Pour boiling water into the pot so that the contents are completely covered. Cool, then send the dishes to the refrigerator.

4. They will be ready in five or six hours. It is desirable to eat them in two or three days, so that they do not deteriorate.

Have a nice day, bon appetit!

Quick recipe for lightly salted cucumbers in 5 minutes

This appetizer is perfect for lunch or dinner. You can even take the dish with you on a picnic. Cooking snacks will not take you much time, I share the recipe below.

Ingredients:

Cucumbers - 5 pcs
Dill - 1/2 bunch
Garlic - 4 cloves
Salt - 0.5 tsp
Sugar - 0.5 tsp

Cooking steps:

1. Rinse the cucumbers with water, cut into circles in 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 in the refrigerator for half an hour, an hour.

It's so easy, fast and delicious. Bon appetit, eat with pleasure!

Salted cucumbers with lemon

Very interesting taste will have cucumbers if you add lemon juice when pickling. For the first time, prepare a large number 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 food, wash cucumbers, herbs, peel garlic.

2. Cut the cucumbers into quarters. Chop the garlic finely with a knife.

3. Place the quarters in a clean, tight bag. Finely chop a bunch of dill, transfer to a bag along with chopped garlic cloves. Pour salt, squeeze the juice from the lemon, you need very little of it.

4. Tie up the bag, vigorously shaking, mix the contents in the bag. Leave the bag on the kitchen table for a couple of hours, this time is enough for the cucumbers to marinate. Shake the bag periodically.

Happy cooking, enjoy!

Pickled cucumbers with mint

The original way of pickling cucumbers. In general, all the originality is in the addition of mint, which will make the taste more tender, 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 - a branch
Garlic - 4 cloves
Green hot pepper - to taste

Cooking steps:

1. Rinse everything thoroughly, dry it. Cut off the tips - buttocks from cucumbers, peel the garlic.

2. Wash the jar thoroughly in advance, sterilize. Fold the cucumbers into it more tightly, cut the garlic into slices, send it to the jar. Lay a sprig of mint on top. Green hot peppers cut into rings, transfer to cucumbers.

3. Dissolve salt in water, pour into a jar. Close it with a lid, 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 peppers

One more recipe quick salting in the package. Whose idea it was to pickle cucumbers like this is not known for certain. But many have picked it up and are enjoying it. I am no exception, crispy cucumbers are prepared quickly, and most importantly, without much hassle.

Ingredients:

Cucumbers - 1 kg
Salt - 1 tbsp. a spoon
Sugar - 1 tbsp. a spoon
Chili pepper - 1-2 pieces
Garlic - 4-5 cloves
Dill - bunch
Soy sauce - 2 tbsp. spoons
Sesame - 1 tbsp. a 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 the ends off the cucumbers. Cut the chili pepper into medium-sized circles, chop the dill with a knife. Garlic can be passed through a press or cut into pieces at your discretion. Pour in sesame seeds, salt, sugar, pour soy sauce.

2. Close the bag, shake it several times so that the cucumbers are completely covered with spices and sauce. Put 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 non-standard approach to cooking various dishes. This makes him interesting and unusual in his circles. Ilya also prepares salted cucumbers in his own way, look and take note of the recipe, I hope you enjoy it.

Bon appetite!

I have tried to find interesting and original recipes. On hot summer days, when there is not much appetite, cucumbers will come to the rescue. The appetizer will be an addition to hot dishes; in combination with potatoes, there will be no price for the dish.

Our recipe without seaming. We store handsome men under the usual nylon lid in the refrigerator or cellar.

If you love 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.

Quick article navigation:

Ingredients for a 3 liter jar/pot

For a 3 liter jar or pan:

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.

Preparing 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 great snack ready to use.

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. Can be reported to brine fresh vegetables- 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?

It is advisable to soak in cold water for at least 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!

Thank you for the article (0)

- one of popular dishes on the festive table. They are loved by adults and children, they are great for side dishes, meat dishes and drinks. There are many appetizer recipes, but the most popular are those that are prepared quickly and easily. Let's figure out how to make this simple appetizer so that the gherkins are crunchy and everyone will like it.

Pickled cucumbers in cold brine

The first country cucumbers appear on the beds in the middle of summer. From this moment, you can start culinary experiments, namely pickling cucumbers with cold and hot water. This is the most simple snack, which diversifies the diet and will delight with an unusual taste.

The first task is to choose the right vegetables: small, strong, only specimens plucked from the garden are best suited for salting. They should be about the same size, then they will salt more evenly.

Ingredients

Servings: - +

cucumbers 1 kg
garlic cloves 3 pcs.
horseradish 1 sheet
Dill 3 inflorescences
salt 2 tbsp. l.
sugar 1 st. l.
water 1 l

per serving

Calories: 28 kcal

Fats: 1 g

Carbohydrates: 6.1 g

30 minutes. Video recipe Print

Rate the article

Did you like the recipe?

Posh! Gotta fix it

Advice: To make cucumbers pickle faster, you can cut off their tips. But in cool water, any vegetables are cooked longer than in hot water, you need to take this into account.

Salted cucumbers in hot brine

If there is not enough time for salting, then you can use classic way. Such cucumbers taste like barrel cucumbers: just right for picnics and festive dinners.

Cooking time: 60 minutes

Servings: 5

The energy value

calorie content - 31 kcal;
fats - 1 g;
proteins - 0.1 g;
carbohydrates - 6.5 g.

Ingredients

cucumbers - 1 kg;
dill - 3 inflorescences;
garlic - 2 cloves;
horseradish leaves - 6 pcs.;
allspice - 1 tsp;
red pepper - 0.5 tsp;
currant leaves - 6 pcs.;
salt - 3 tbsp. l.;
water - 3 l.

Step by step cooking

Soak fresh vegetables in water for several hours.
Put on the bottom of the prepared pan part of the leaves of horseradish and currant, as well as spices and other herbs. Top with a layer of cucumbers. Thus, stack all the ingredients until they come to an end. Cover with currant and horseradish leaves.
Put on fire 3 liters of water. After boiling, dilute salt in it and pour the saucepan with gherkins to the top. For brine, use only rock salt. Optimal quantity 2 tablespoons per liter of water.
Press down and leave for a few days. To do this, use a plate of a suitable diameter, on which you place something heavy on top, for example, a jar. tart, crunchy, slightly sour cucumbers as in the photo ready.

Advice: you can pickle cucumbers in any convenient container, even in a bag. But if, according to the recipe, the brine should cover the vegetables completely, then it is better to use an enamel pan. There is no need to take a bottle, because you still do not need to roll it up for the winter.

Secrets of crunch and spicy taste

As you can see, there is nothing complicated in the recipes. But sometimes cucumbers are not as elastic as we would like. To make cucumbers crunchy, you need to know a few secrets on how to cook salted crispy cucumbers at home with cold brine, and then nothing can overshadow the upcoming dinner!

So, for a "crunch" cucumbers need to be soaked in cool water for about 3-4 hours. During this time, even slightly sluggish vegetables will become stronger and more resilient.

The next important factor is water. It is better to take a spring or well, but if this is not possible, then store-bought from a bottle or filtered at home will do.

Some housewives use silver for cleaning tap water. Whether it becomes purer or not, one can argue, but metals will improve its taste.

To give an interesting aroma and a slightly tart taste to cucumber pickle add berries of red or black currant. But you need to put it in moderation, since the taste of salting can be very different from the classic.

Workpiece storage

Keep lightly salted cucumbers need in a cool place. Try to eat them within 2 weeks, otherwise they will go sour. For a small company, two kilograms of vegetables is enough.

The recipes for cooking cucumbers are similar and come down to soaking with salt and adding spices. But still, in each house they use their own, most favorite option. Try a few classic recipes and then add your favorite herbs and spices. It is possible that delicious lightly salted cucumbers will be the highlight of your holiday table.

Did you like the recipe? Save it to your Pinterest! Hover over the image and click Save.

Rate the article

Did you like the recipe?

Posh! Gotta fix it