Today I will share recipes lightly salted cucumbers instant cooking in a saucepan. They can be cooked in small quantities for immediate use. If you salt more, then after a while they will become pickled.
Lightly salted cucumbers: recipe with garlic and dill in a pan
The first recipe I will share is a recipe for lightly salted cucumbers with garlic and dill in a saucepan.
You need to prepare:
- 2 kilograms of young, pimply cucumbers;
- A heaping tablespoon of salt;
- A bunch of dill with inflorescences;
- Large head of garlic;
- Horseradish root about 5 centimeters;
- Dessert spoon of coriander beans.
Pickling lightly salted cucumbers in a saucepan:
- To begin with, let’s keep the washed fruits for some time in cold water. This may take from 30 minutes to two hours.
- To prepare the filling, boil a liter of water with salt.
- Place half the dill, thinly sliced horseradish root, and sliced garlic into the bowl. Distribute cucumbers on top. Place the second half of the dill and coriander seeds on top.
- Fill with hot filling. Cover with a plate. If you have horseradish leaves, you can cover the vegetables with them.
You can try it in the morning.
How to lightly salt cucumbers with cold brine
And now we will use a recipe for quickly cooking lightly salted cucumbers in cold water in a saucepan. Cold pickling takes a little longer to prepare, but it turns out flavorful, crispy, and preserves green color fruits
- Cucumbers - 2 kilos;
- Salt - 35 grams;
- Garlic - 4 cloves;
- Hot pepper - half a pod;
- Dill with an umbrella - a small bunch;
- Horseradish leaf - 2 pieces;
- Tarragon - 5 sprigs;
- Currant leaves - 6 pieces.
Cooking at home:
- According to the recipe, pickle cucumbers in a saucepan in spring or well water. IN as a last resort, you can take filtered. Just not boiled.
- Dishes for salting should be enameled. Do not salt in an aluminum pan to avoid oxidation.
- We place all the products specified in the recipe in a container in layers. The top layer should be greens.
- Pour the prepared cucumber mixture into a liter of water with salt dissolved in it. Cover with a lid and leave in the room. After two days, pickles simple salting will be ready.
I take the sample already on the second day. My husband likes them more sour. Try it as you like. If you want to ferment cucumbers, leave them in a warm place for a couple of days.
Large cucumbers: how to pickle tasty and quickly
These cucumbers are prepared quickly, literally in half an hour. They turn out very tasty, fragrant, crispy.
We will need:
- 4 large cucumbers;
- 4 large cloves of garlic;
- A large bunch of dill;
- Coffee spoon of ground coriander;
- A teaspoon of salt;
- Dessert spoon of vinegar;
- Half a glass of fragrant sunflower oil.
How to do it quickly:
- You can pickle it in a saucepan, but only a small one. Or in a large bowl with a lid.
- Cut the washed and dried fruits into quarters. Rinse the greens, let them dry on a paper towel, and chop them not very finely. Crush whole garlic cloves, then finely chop.
- Put everything you need according to the recipe into a bowl, cover with a lid, and shake well several times. We put it in the refrigerator. After twenty minutes, mix our appetizer. After another quarter of an hour, we serve the appetizer to the table.
On a note
In this recipe, salt, vinegar, oil can be adjusted to your taste.
Recipe for quick-cooking lightly salted cucumbers with boiling water in a saucepan
According to this recipe lightly salted cucumbers instant cooking in a saucepan are filled with boiling water, so they are prepared a day in advance.
Have to take:
- Cucumbers;
- Dill with seeds;
- Horseradish leaf and root;
- Garlic;
- Cherry and currant leaves;
- Salt – 50 grams per liter of water.
I don't specify the amount of seasoning. It all depends on the amount of vegetables and the taste of the housewife.
- The fruits must be washed and the tails trimmed. Divide the seasonings in half. We lay out half the bottom of the dish, place the vegetables, and put the other half of the seasonings on them.
- Boil water with salt and pour it over the fruits prepared for pickling. Place a plate on top and close with a lid.
- After 12 hours you can try. But again, be guided by your taste. Some will like it better in a day, and others in two.
Bon Appetit everyone!
Lightly salt cucumbers in 5 hours
Now I will tell you how to salt lightly salted cucumbers in a saucepan without spending a lot of time on this process.
- A kilogram of cucumbers;
- Dessert spoon of salt;
- Dill bush;
- 3 cloves of garlic.
How to quickly make cucumbers:
Place washed cucumbers without stems, herbs and garlic in a container. Sprinkle the vegetables with salt and pour boiling water. After five hours, put the container with the snack in the cold.
As you can see, in this recipe we used simple salting.
Quick cucumbers with mustard
We prepare:
- 2 kilograms of cucumbers;
- Dill bush with seeds;
- A bunch of parsley;
- Horseradish leaves;
- Cherry leaves;
- Currant leaves;
- Hot pepper;
- 7 cloves of garlic;
- 2 liters of water;
- 100 grams of salt;
- 30 grams of sugar;
- A tablespoon of mustard with a mountain.
- Immerse the cucumbers in water for a couple of hours. Line the bottom of the dish with herbs, add chopped hot peppers and garlic. Place cucumbers with trimmed tails on top of the greens. Sprinkle mustard on top of the vegetables.
- Pour salt and sugar into hot, boiled water. Mix well. Pour the resulting brine into a container with vegetables.
- Leave the pickle warm for several hours. Then we put it in the refrigerator. By evening the cucumbers are ready.
As you can see, the recipe for lightly salted cucumbers is not complicated, but the cucumbers turn out crispy and very tasty.
Lightly salted sliced cucumbers in a saucepan in 5 minutes
This recipe for lightly salted cucumbers can be made in a saucepan in five minutes.
We will need:
- A kilogram of gherkins;
- 6 cloves of garlic;
- A bunch of dill;
- 35 grams of salt;
- Juice of half a small lemon.
We cut the gherkins into four parts, first removing the tails. Chop the dill and garlic. Place the prepared products in a container and squeeze the garlic into it. Sprinkle vegetables with salt and pour lemon juice. Mix well. Place the container with the snack in the refrigerator. Try the chopped gherkins after five minutes.
I hope you enjoy this quick 5 minute recipe and take note of it.
“Barrel” cucumbers – the same taste in a convenient container
Not every housewife has a basement for storing pickles in a barrel or bucket, so pay attention to the recipe barrel cucumbers in a saucepan.
- 1.5 kilograms of medium-sized cucumbers;
- 60 grams of salt;
- Liter of water;
- 0.5 heads of garlic;
- A small bunch of dill with seeds;
- 5 currant leaves;
- 3 cherry leaves;
- 2 laurel leaves;
- Horseradish leaf;
- 6 peppercorns;
- 3 pieces of cloves;
- Coffee spoon of mustard seeds.
Line the bottom of the dish with washed herbs. We also add garlic, cut into two halves, and spices with mustard.
- We wash the cucumbers well and cut off the tails. Place the prepared vegetables on top of the greens.
- Place a ladle of water on the stove, after boiling, add salt and stir well.
- Let the filling cool. Fill the cucumbers.
- Press the vegetables down with a plate and place a jar of water on top.
The snack should stand in a cool place for two weeks.
Appetizer with apples
We prepare:
- 2 kilograms of cucumbers;
- 0.5 kilograms of apples;
- 4 cherry leaves;
- 4 currant leaves;
- 4 peppercorns;
- 10 pieces of cloves;
- Laurel leaf;
- Liter of water;
- 3 dessert spoons salt.
How to salt in a saucepan:
Cut the apples into four parts, remove the seeds. We cut off the tails of the cucumbers. Wash the greens. In a stainless steel pan, alternately place herbs, cucumbers, apples, and spices. Boil water with salt. Pour hot brine over the cucumbers and place the weight. After a day, put the pickles in the cold.
Savory snack
Prepared from gherkins using unusual seasonings.
Let's prepare:
- 5 peas each of black and allspice;
- A teaspoon of sugar;
- Sprig of mint;
- Lime;
- A bunch of dill;
- 1.5 kilograms of gherkins;
- A tablespoon of sea salt.
Place the peppers in a bag, roll them into crumbs with a rolling pin, mix with sugar and salt. Add the zest there, removed from the washed and dried lime using a fine grater.
- Cut the washed gherkins with their tails trimmed in half.
- Mix with prepared spices, chopped herbs, and lime juice.
- Leave it in the room for an hour. Then we put it in the refrigerator. In 30 minutes the appetizer will be ready.
I recommend watching a video recipe for cooking cucumbers in a saucepan.
If you want to make pickles, be sure to use the recipes for quick-cooking lightly salted cucumbers in a saucepan. And share your favorite recipes with your friends.
Today we have lightly salted cucumbers, a quick recipe in a saucepan. We will use brine and use little tricks to make lightly salted cucumbers crispy and incredibly tasty. I would like to note that this method can be used to lightly salt not only in a saucepan, but also in any container.
For example, in glass jar or in a plastic bucket. The choice is yours. This recipe for lightly salted cucumbers has been tested many times not only by me, but also by my friends and relatives. And the origin, so to speak, is “grandmother’s recipes.” I should also note that lightly salted cucumbers made using this method in a saucepan are prepared very quickly. Malosolka can be consumed after a day. Quick salting happens thanks to a little trick, which you will learn about after reading the recipe to the end.
Ingredients
- Cold water.
- Black pepper, 6-7 peas.
- Ripe dill, with umbrellas, 2 branches.
- Horseradish, 2 leaves.
- Bay leaf, 2 pieces.
- Currant leaves, 2-3 pieces.
- Salt, per 1 liter container – 1 tbsp. l. with a "slide".
- Garlic, 2-3 cloves (optional).
- Cucumbers, how many will fit in the pan.
- Cherry leaves, 6-7 leaves.
Lightly salted cucumbers - quick cooking recipe in a saucepan
The process of preparing lightly salted cucumbers begins with the fact that you need to wash the cucumbers and leaves.
You can use any cucumbers. Just keep in mind that the larger it is, the smaller it will fit in the container. This is especially true if you decide to salt in a glass jar. At about three liter jar You can place up to 1.5 kilograms of cucumbers. To ensure lightly salted cucumbers cook quickly, be sure to cut off the ends of the cucumbers on both sides.
But! If you are cooking with a supply for several days and you do not need them to arrive quickly, then you do not need to cut off the ends. Now about the method that speeds up the process of preparing lightly salted cucumbers: on each cucumber we make 2 - 3 longitudinal cuts. The cuts should be made lightly and not completely. Exactly as shown in the photo. It is thanks to these cuts that the salt “arrives” so quickly.
Next, put cherry leaves, one branch of dill, currant leaves, one horseradish leaf and peppercorns on the bottom of the container. Be careful with the bay leaf. Place no more than two pieces. A large amount of bay leaves will give lightly salted cucumbers a bitter taste. If desired, you can add garlic cloves.
Next, place the cucumbers in layers to the edge of the pan, add salt. The calculation of salt is as follows: one heaped tablespoon of salt per liter of water. For example, if you have a three-liter container, then you need to put three spoons of salt. We don’t prepare the brine separately, just add salt and pour plain water.
At the next stage, put the same collection of greens and leaves into the pan on top that we put on the bottom and cover with a lid. If you are cooking in a glass jar, do not close the lid tightly, but simply cover it. In this state we leave lightly salted cucumbers at room temperature for a day. A day later, lightly salted cucumbers according to our instant recipe in a saucepan are ready. Now you can taste it. Important note: then store lightly salted cucumbers in the refrigerator to slow down the pickling process.
Summer pleases us not only with excellent weather, but also with a fresh harvest. Surely many people miss the small, crispy, fragrant cucumbers! When the long-awaited summer cucumbers finally appear, we begin to want to experiment, because just fresh cucumbers, although tasty, quickly become boring. We ate pickled and pickled cucumbers in the winter, but now we just want to diversify their fresh taste. Great way preserve freshness and experiment with taste - prepare quick lightly salted cucumbers.
There are ways to prepare lightly salted cucumbers. great amount, but most recipes require cooking for at least a day, and yet, as a rule, you want something tasty here and now. Quick lightly salted cucumbers are called fast because their preparation time is only from 20 minutes to 2-3 hours! Therefore, for each feast, you don’t have to limit yourself to just one recipe; take note of several of the recipes below, and let the cucumbers on your table be distinguished by their bright taste and variety.
Before you get down to practice and prepare quick lightly salted cucumbers, you need to familiarize yourself with the theory. There are three ways to prepare lightly salted cucumbers: in brine, in their own juice, and the “dry” method, when the cucumbers are salted without brine and are ready for consumption in a maximum of 1-2 hours. It is worth trying to cook cucumbers for each of them, since the taste of cooked cucumbers different ways, will be different. To prepare quick lightly salted cucumbers, it is better to choose small, strong, thin-skinned cucumbers, bright green in color and with pimples. Overgrown and overripe cucumbers can be used to prepare lightly salted cucumbers in their own juice. If the cucumbers are not just picked from the garden, then it is better to pre-soak them in cold water. Before cooking, do not forget to cut off their ends, so the cucumbers will cook faster. If you want lightly salted cucumbers to be crispy, do not pack them tightly into the jar. Salt should not be iodized, and prepared lightly salted cucumbers should be stored in the refrigerator for no more than 2-3 days.
Ingredients:
500-600 gr. fresh cucumbers,
1-3 cloves of garlic,
2/3 tsp. fine salt,
dill umbrellas.
Preparation:
Wash the cucumbers well, cut them in half or into quarters, and place them in a deep bowl. Peel and cut the garlic into slices and add to the cucumbers; the dill can be chopped or put in whole umbrellas. Add salt and mix with your hands so that all ingredients are distributed evenly. Place everything in a bag, release the air from it and tie it. Leave at room temperature for 1 hour. After an hour, you can try quick lightly salted cucumbers.
Lightly salted cucumbers in a container
Ingredients:
fresh cucumbers,
greenery,
2 cloves of garlic,
allspice,
black pepper,
salt.
Preparation:
To prepare quick lightly salted cucumbers according to this recipe, you will need a plastic container with a lid. Chop the greens and place them at the bottom of the container. Crush the garlic with the handle of a knife and add to the greens. Add crushed black and allspice peas there. Cut the cucumbers in half lengthwise, place in a container and add salt. The amount of salt should be based on your taste; to do this, imagine how much salt you take to eat a fresh cucumber, increase this amount by about 4 times and salt the cucumbers in a container. Close the container tightly with the lid and shake it well. The contents of the container will bang against each other, as well as against the walls of the container itself, as a result of which the cucumbers will release a large number of juice, which will dissolve the salt. After 10 minutes, the cucumbers will be half in the brine from own juice, green juice and salt. If you want cucumbers here and now, and there is no strength to endure, then shake the container for another 15-20 minutes. If you can wait a little, then leave it at room temperature for about 1 hour, then wash off the excess salt from the cucumbers and serve.
Quick lightly salted cucumbers with zucchini
Ingredients:
1 kg cucumbers,
1 kg of young zucchini,
3 tbsp. salt,
1 tsp Sahara,
3 cherry leaves,
5-7 black currant leaves,
2 leaves of horseradish,
1 bunch of dill with umbrellas,
3-5 cloves of garlic.
Preparation:
Wash the cucumbers, dry them and trim the ends. Peel the zucchini and cut into slices. Chop the cherry, currant and horseradish leaves, chop the dill and garlic. Place all ingredients in a container or pan, cover and shake well for 5 minutes. Leave in a warm place for 1 hour, then put in the refrigerator for 2 hours.
Quick lightly salted cucumbers with lime juice
Ingredients:
1.5 kg cucumbers,
1 bunch of dill with umbrellas,
6-7 black peppercorns,
4-5 peas of allspice,
4-5 sprigs of mint,
4 limes,
1 tsp Sahara,
3.5 tbsp. salt.
Preparation:
In a mortar, crush black and allspice peas with sugar and 2.5 tbsp. salt. Wash the limes well, dry them with paper towels and remove the zest. Add the zest to the pepper, salt and sugar mixture. Squeeze the lime juice. Finely chop the dill and mint; you will need not only the leaves but also the stems. Cut off the ends of the cucumbers and cut each cucumber lengthwise into 2-4 pieces. Place the cucumbers in a deep plate, sprinkle with the mixture from the mortar, pour over lime juice and stir. Then sprinkle with the remaining salt and chopped herbs and mix again. Leave the cucumbers at room temperature for 30 minutes. Before serving, shake off excess salt and herbs from the cucumbers.
Quick lightly salted cucumbers with sourness
Ingredients:
1 kg fresh cucumbers,
5 cloves of garlic,
1 bunch of dill,
½ tsp. ground coriander,
4 tbsp. vegetable oil,
2 tbsp. 9% vinegar,
1 tsp black peppercorns,
salt.
Preparation:
Wash the cucumbers, dry them and cut them lengthwise into 2-4 pieces. Place the cucumbers in a container or pan, add salt, peppercorns, finely chopped herbs, coriander, garlic crushed with a knife blade, vegetable oil and vinegar. Close the container with a lid and shake vigorously several times. Leave at room temperature for 10 minutes, then shake again and place in the refrigerator for 30-40 minutes. If after this time the cucumbers do not seem ready to you, you can leave them in the refrigerator for another 20-30 minutes.
Quick pickled cucumbers in Chinese style
Ingredients:
3 large cucumbers,
1 pod of red hot pepper,
3-4 tbsp. soy sauce,
2-3 tbsp. rice vinegar,
4 cloves of garlic,
salt.
Preparation:
Wash the cucumbers, dry them and cut them into slices 1 cm thick, put them in a tight clean bag, add them there soy sauce, salt, rice vinegar, tie the bag and beat it well with a rolling pin. Garlic and red hot peppers finely chop and add to the cucumbers after 20 minutes. Shake the bag well for 1-2 minutes and leave in the refrigerator for 1 hour.
Quick lightly salted cucumbers with grated horseradish
Ingredients:
700 gr. overgrown cucumbers,
1 kg small fresh cucumbers,
½ tbsp. grated horseradish
1 bunch of greens,
1 tsp dill seeds,
1 tbsp. salt.
Preparation:
Wash and grate overgrown cucumbers coarse grater. Finely chop the greens and add to the cucumbers. Add horseradish grated on a fine grater. Add salt and dill seeds, mix thoroughly. Place a layer of the resulting cucumber mixture in a deep container, place a layer of quartered cucumbers on top, place the cucumber mixture again, continue alternating layers. Cover the container with a lid and refrigerate for 2-3 hours. If you want the horseradish taste to be felt more clearly, leave the cucumbers in the resulting mixture for a day.
Lightly salted cucumbers are prepared quickly and easily, and their summer taste and aroma will decorate any feast. Quick lightly salted cucumbers are a real godsend for those who don’t like to wait a long time; you can start eating delicious crispy cucumbers prepared according to quick recipes almost immediately after pickling! You can pamper yourself and your loved ones with such cucumbers not only at home, but also outdoors, for example, while barbecuing or potatoes are baking over coals. Don't put off preparing this delicious dish until later. summer snack, because the season for fresh cucumbers has already arrived!
Lightly salted cucumbers are a super appetizer. I want to offer the fastest recipes for preparing crispy cucumbers with a breathtaking smell of dill and garlic, with a hint of pepper and mustard.
They are not prepared for future use and are eaten very quickly. No matter how much I try, they are all different. Each housewife has her own tricks. In each recipe, if desired, you can change the set of spices, add what you have on hand. The most important thing is that their volume is no more than 7% of the weight of the cucumbers.
They are prepared in pans, jars of various capacities, and bags. They are filled with cold or hot brine, and in some recipes they are prepared without it at all. Recently, quick, almost instant cooking options have become very popular. So, perhaps, I’ll start with them.
Quick recipe for lightly salted cucumbers in a bag
I would call this recipe not just quick, but instant. Lightly salted cucumbers can be eaten immediately after preparation. There is no need to prepare brine and containers here. Cucumbers in a bag are prepared very simply and quickly.
Ingredients:
- cucumbers - 1 kg
- garlic - 4 cloves
- soft dill stems and umbrellas - 50 gr.
- green hot pepper- taste
- green cilantro - 20 gr.
- salt - 1 tbsp. l.
- sugar - 1 tsp.
- black peppercorns - 5-8 peas
- sesame oil - 1 tbsp. l.
Preparation:
Cucumbers themselves do not have a pronounced taste or smell. To make them aromatic, they need to be imbued with the aromas of spices.
We wash the cucumbers, dry them, and sort them by size. We try to take the same size, so they are salted evenly, and the aesthetic appearance of the food plays an important role. They should also be pimply, with dense flesh and without voids inside. Cut off the ends of the cucumbers and cut them lengthwise into four pieces.
Young garlic, divided into cloves. Crush them with the flat side of a knife, sprinkle a little salt and chop them finely.
Chop the dill. It is better to take soft stems, they contain more juice. Also sprinkle a little salt and chop finely. The juice and aroma of dill are instantly released.
Crush black peppercorns in a mortar. And you will immediately feel its fresh aroma.
That’s okay, now we’ll add the smell of cilantro and hot green pepper. We take these two ingredients in small quantities and chop them finely.
Can you imagine what an amazing smell it is in the kitchen! And now we will transfer this whole bouquet of tastes and aromas to cucumbers.
Now let's take the tight one plastic bag and put all our aromatic mixture and chopped cucumbers into it. Add salt, sugar and sesame oil.
All! There is very little left. Slice black bread, pour cold vodka.
We tie the bag, mix all the contents and shake vigorously.
Place on a plate and serve. The smell, aroma and taste are simply impossible to describe in words! Bon appetit and drinking!
Recipe for quick cooking of lightly salted cucumbers in a saucepan
Ingredients:
- cucumbers - 2.5 kg
- garlic - 10 gr.
- soft dill stems 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
Preparation:
We collect cucumbers and sort them by quality and size. We choose ones with delicate skin with pimples and small black thorns. Wash thoroughly in two or three waters.
It is best to pickle cucumbers on the day of collection. Pre-soak them in cold water for 3-4 hours
We also wash the greens thoroughly. We use dill umbrellas and cut the stems into pieces.
Take the leaves and root of horseradish. We clean the root and cut it into small pieces, you can trim it.
Place the whole red chilli pepper, remove the seeds.
We clean the young garlic and divide it into cloves. There is no need to peel the peel, it is still young and tender. Crush the teeth with the flat side of the knife.
You can also add black currant or cherry leaves, oak leaves, celery greens, tarragon, coriander and other spicy plants.
Divide the entire spice mixture into three parts.
Take a clean one enamel pan for 5 liters, put the first layer of prepared greens on the bottom.
We cut off the ends of the cucumbers and place them in a mound in a pan, then add a second layer of spices, top it with cucumbers and cover with the rest of the greens.
To speed up the fermentation process, the ends of the cucumbers are cut off or scalded with boiling water.
To prepare the brine, take 50 grams of salt, 25 grams of sugar per 1 liter of water. Boil water, dissolve the ingredients, add spices. Boil for 3-5 minutes, turn off and cool.
Pour in the cucumbers, place a flat plate on top and place a weight on it so that everything is immersed in the liquid.
Cover the pan with a thick cloth and keep at room temperature for 12 hours. After complete cooling, place the pan in the refrigerator and cool the cucumbers. And you can serve it on the table.
Classic recipe for lightly salted cucumbers for a 3-liter jar
Ingredients:
- fresh cucumbers - how many will go in
- garlic - 4 cloves
- soft stems and umbrellas of dill - 50 gr.
- salt - 60 gr.
- sugar - 30 gr.
- horseradish and black currant leaves - 50 gr.
Preparation:
The classic set of ingredients for a 3-liter jar requires the presence of dill and garlic. And to enhance the taste and aroma, you can add basil, savory, cherry or blackcurrant leaves, celery and parsley leaves, coriander. For more crunch - oak leaves and horseradish root. Spicy lovers can add red hot pepper.
Wash freshly picked cucumbers well and trim off the ends. If they were collected a day or two before processing, then they should be soaked in clean cold water for 3-6 hours. This way they will be saturated with water and restore freshness.
IN three liter jars add dill and garlic. We try to choose cucumbers of the same size, so they are better salted, and fill the jar. IN in this case The method of laying does not really matter, we just try to fit them in the jar more tightly.
Cooking 6-8 percentage solution salt. Pour the cucumbers into a jar, cover the neck with a thick cloth, and leave to ferment overnight.
It should be noted that depending on the size of the cucumbers and the way they are laid, the amount of brine may be different.
In the morning we put the jar in the refrigerator to cool, and by lunchtime the lightly salted crispy cucumbers prepared according to the classic recipe are ready. Bon appetit!
Crispy cucumbers - recipe in hot brine
This is the recipe I like to cook the most. The cucumbers are ready in a day and if stored in the refrigerator, you can eat them for a whole week.
The entire cooking process is similar to the recipe for quick cooking lightly salted cucumbers in a saucepan. We looked at it above.
We will just pour hot brine over the cucumbers. Then leave at room temperature overnight. In the morning we put it in the refrigerator to cool. And by lunchtime you can serve them on the table. And to make them crispy, don’t forget to soak them, chop the horseradish root, and add oak leaves.
In this video you can see with your own eyes how to do this.
Preparations continue, see you next time. You can share yours in the comments interesting recipes and wishes.
Crispy spicy pickles are not only a wonderful snack, but also a component of the most different dishes. Don’t know how to deliciously pickle cucumbers? Read our article!
How to deliciously pickle cucumbers?
- Number of servings: 8
- Cooking time: 1 minute
Young fruits up to 15 cm in length are best suited for pickling, preferably “pimpled”; it has been noted that “smooth” varieties in pickled form do not have this bright taste and delicious crunch. Before harvesting, they should be soaked in cold water for a couple of hours.
To prevent the preparations from becoming cloudy and exploding, it is important to properly prepare the jars. They need to be washed thoroughly soap solution and sterilize using one of the proven methods:
V microwave oven: pour water into a jar (up to 2 cm), place in a microwave oven at 800 W, remove and use after the water has boiled;
place the washed jars for 15-20 minutes in the oven, preheated to 150⁰;
stand for 20 minutes. in a water bath.
Lids should be washed using baking soda and boil for about 5 minutes. In properly prepared jars, cucumbers are stored for a long time, and the brine does not become cloudy.
For classic recipe you will need:
medium-sized fresh cucumbers - 2 kg;
coarse rock salt - 2-3 tbsp. l.;
a couple of leaves of horseradish (you can take a small root if you wish);
medium sized head of garlic;
a small bunch of dill - umbrellas and twigs;
1-3 leaves of currant and/or cherry;
a few peas of aromatic pepper.
Thoroughly rinse the cucumbers and greens, place some of the greens and crushed garlic cloves on the bottom of the prepared jars. Dissolve the salt in 1.3 liters of clean water at room temperature, pour the solution into the cucumbers up to the very neck of the jars. Now they need to be covered (preferably with gauze).
After 2 days, you need to drain the brine and bring to a boil. Cool at room temperature, pour over the cucumbers again and roll up the lids (you can use both metal and nylon). Store in cool and dark conditions.
How to pickle cucumbers in a saucepan in 1 day?
Want a quick, flavorful snack? Prepare lightly salted cucumbers. To do this you need to prepare:
2 kg of elastic cucumbers;
3 tbsp. l. large rock salt;
1.5 l purified or boiled water;
medium head of garlic;
a pair of currant leaves;
a bunch of aromatic dill (preferably a mixture of greens and umbrellas).
How to quickly pickle cucumbers in a bag? Fruits and greens must be thoroughly washed and salt diluted in water. Mash the garlic, place it and the washed greens (1/2 of the total volume) on the bottom of the pan. Place the cucumbers on top, then add the remaining dill and garlic.
The cucumbers need to be filled with salt water, covered and put in the refrigerator, after a day they can already be eaten. Fast flavorful snack ready!
Express method of pickling cucumbers in a bag
If you want to enjoy aromatic cucumbers on the same day, try the express pickling method. You will need:
fresh firm cucumbers - 1 kg;
garlic - 5-8 cloves;
greens (you can take dill, fragrant umbrellas with seeds, currant or cherry tree leaves, leaves or roots of spicy horseradish - whatever you have on hand).
Rinse the fruits well, cut the garlic cloves or crush them with a knife. Place all the ingredients in a plastic bag, tie it and shake thoroughly to mix all the ingredients. After 5-6 hours they can already be eaten, but it is advisable to wait 8 hours.
Spicy pickled cucumbers will add spice and piquancy to even the most banal menu.
