What could be better in summer? salted cucumbers. There is a wide variety of recipes for cooking at home - this is classic with garlic and herbs, and with mustard, and in a bag, in a jar, in a saucepan, and so on and so forth.
Cooking options, as you already understood, are many. I will share with you the most popular and favorite recipes of many bloggers. By the way, these snacks go well with anything you want.
Try various options, experiment. Write down the recipe you like in your cookbook. Or even easier, bookmark the article, or share it on in social networks then it won't get lost anywhere.
Minimum ingredients - maximum taste. A very simple recipe. Take note and prepare for hastily. Having made this snack in the morning, you can put it on the table in the afternoon and enjoy the taste, as it should stand for about 8 hours. But it's worth it!
Ingredients:
- cucumbers - 700 g;
- 3 cloves of garlic;
- Zira ground - 0.5 tsp
- Sugar - 1 tsp;
- Salt - 1 tbsp. without a slide;
- Dill - 2 sprigs;
- Hot green pepper - 1 pc.;
Cooking:
1. Press down 3 cloves of garlic with a knife, and then chop.
2. Chop 2 sprigs of dill.
3. Cut the green hot peppers and clean the insides of the seeds. Then cut into very small pieces.
4. Cooking refueling. In a bowl, add ground cumin, sugar, salt; chopped dill, garlic and Green pepper. Mix everything well.
5. Cut off the bottoms of the cucumbers, and cut into 4 pieces.
6. Carefully arrange the cucumbers in one row in a container. Spread the dressing evenly over the top. Then lay 2 cucumbers side by side again, and dressing again. Do this for several rows (depending on the size of the container).
7. Send to the refrigerator for 8 hours. And then start eating!
Crispy lightly salted cucumbers - a classic recipe
I love classic recipes. various dishes. These are always win-win options, according to which our ancestors cooked and cook now. Standard set of ingredients, and the result is excellent as always. Take note.
Ingredients:
- Cucumbers - 1.5 kg;
- Dill - 3-4 umbrellas;
- Garlic - 1 head;
- Horseradish leaves - 2 pcs.;
- Black peppercorns - 5 g;
- Bay leaf - 2-3 pieces;
- Salt - 4 tablespoons;
- Water - 2 l;
Cooking:
1. Wash and soak cucumbers in cold water at least 2 hours.
This is necessary for them to be crispy.
2. Prepare all the ingredients, wash and prepare the greens. In a clean jar, add dill, horseradish leaves and peeled garlic cloves.
3. Fill the jar with cucumbers, alternating with herbs.
4. Cooking the marinade. Boil water in a saucepan and add to it, salt, black peppercorns, bay leaf. Then mix everything and pour carefully, slowly, into the jar to the top.
5. Cover the jar with a gauze cloth, leave for a day, and then transfer to the refrigerator (in the cold, the fermentation process slows down, the cucumbers remain lightly salted longer).
Lightly salted cucumbers in a bag in 5 minutes
Such cucumbers will be ready in 3-4 hours, having prepared everything in just 5 minutes. This is definitely the most fast option which is known to me. But if you know a recipe even faster, then please share it with us in the comments (we'll take it into service, in which case).
Ingredients:
- cucumbers - 1 kg;
- salt - 1 dessert spoon (without a slide);
- garlic - 5-6 cloves;
- dill - a small bunch;
- currant leaf - optional;
- cherry leaf - optional;
- black peppercorns - a few pieces;
- carnation umbrellas optional;
Cooking:
1. Cut the cucumbers on both sides and cut into 4 parts. Then fold into a double bag.
You can leave them whole, but then they will be salted longer.
2. Cut a small bunch of dill and garlic cloves and put them in a bag for cucumbers.
3. Add peppercorns and cloves to them. Tear currant and cherry leaves, and put in a bag dessert spoon salt. Tie and shake for 2 minutes to speed up the salting process.
Leave the bag for 3-4 hours at room temperature so that everything salts faster (while periodically approaching and shaking).
How to make salted cucumbers quickly and tasty at home
Here the cucumbers will be completely ready in a day. But as far as I know, after 3-4 hours they are eaten in a matter of minutes. And by the way, since vinegar is used in the recipe, you can safely store them in a cool room for several days.
Ingredients:
- cucumbers - 1 kg;
- garlic - 2 teeth;
- hot pepper - 0.5 pcs.;
- salt - 4 tablespoons;
- sugar - 80 gr. (approx. 3.5 tablespoons);
- apple cider vinegar - 50 ml;
- soy sauce- 2 tablespoons;
- oil rast. - 2 tablespoons;
- water - 800 ml;
Cooking:
1. Cut the washed cucumbers into 4 parts, without cutting them to the end.
2. Transfer them to a bowl and sprinkle with 2 tablespoons of salt (if this is a lot for you, then of course add less). Stir and leave for 40 minutes to let the juice.
3. Cut the garlic cloves into 2 halves. And cut half of hot pepper into rings.
4. For brine, add 2 tbsp to 800 ml of water. salt, 80 g sugar, and 50 ml vinegar. Mix everything well.
5. Squeezing lightly, drain the liquid from the cucumbers.
6. Heat 2 tbsp in a pan. vegetable oil, throw chopped pieces of hot green pepper into it and turn off the heat.
7. Immediately pour cucumbers with this oil and mix.
8. Add soy sauce and garlic to them. Stir again and fill with brine.
Leave overnight in a warm place. After that, everything will be completely ready, friends. Enjoy your meal!
Cold way to cook lightly salted cucumbers
Ingredients:
- 1 kg of cucumbers;
- 2 tbsp salt;
- 1-3 garlic cloves;
- black currant leaves;
- dill;
- cherry leaves;
- horseradish leaves;
Recipe for salted cucumbers in a jar
It also cooks within a day, but like other recipes, it's worth it. The result is amazing crunchy cucumbers.
Ingredients:
- cucumbers;
- water - 1 liter;
- salt - 1 tablespoon with a slide (per 1 liter of water);
- garlic - a few cloves;
- dill - a small bunch;
- currant leaf - optional;
- cherry leaf - optional;
- horseradish leaf - optional;
- a few peas of black pepper;
- carnation umbrellas - optional;
Cooking:
1. Rinse and prepare the jar. Boil water and add salt to it in the ratio of 1 tbsp. salt: 1 liter of water.
To pickle cucumbers faster, use hot brine.
2. Cut the dill, horseradish leaf, a few cloves of garlic and put them in a jar. Add currant and cherry leaves to them.
3. Put cucumbers there, alternating with garlic and herbs.
If you want everything to be salted quickly, then cut off the stalks.
4. Fill the jar with brine to the top. Put a few peas of black pepper and close with a regular lid. Leave overnight at room temperature. After a while, you can crunch!
Quick salted cucumbers with mustard
This the recipe will do those who like to try new tastes - rich, vigorous. It cannot be called so fast, since everything will be ready only in 1-2 days. But in the end, you will get a completely new, unusual and pleasant taste for yourself. Try it and share your impressions!
Ingredients:
per liter jar
- cucumbers;
- mustard powder - 1/2 tbsp;
- horseradish leaf with petiole;
- umbrellas and dill stalks;
- basil leaves (3 different types);
- a sprig of melissa;
- cherry leaves - 2 pcs;
- black peppercorns - 5 pcs;
- sweet pea pepper - 5 pcs;
- 3 large / 10 small garlic cloves;
- hot capsicum - 1/2;
- regular (not iodized) rock salt- 1/2 tbsp;
Cooking:
1. At the bottom of the jar, put the leaves of horseradish, cherries; dill stalks; sprigs of basil and lemon balm. Add hot and fragrant peppercorns there.
2. Lay cucumbers of the same length vertically in the first layer. Then spread the garlic cloves along the empty edges of the jar; chopped capsicum rings and dill umbrellas. And place small cucumbers horizontally on top.
3. 0.5 tbsp. add salt and mustard to a jar and fill to the top with clean water. Close the plastic lid and shake to distribute the salt and mustard evenly over it.
4. Leave for 2 days at room temperature (not higher than 28°C). Before serving, I recommend placing in the refrigerator so that it is more pleasant to eat on a hot summer day. Enjoy your meal!
How to quickly pickle cucumbers with lemon
As a result, you get fragrant cucumbers with a slight sourness in an hour. But still, it is advisable to leave them for a couple of hours (the more the better), then you will definitely be stunned by the taste, honestly. Very simple and at the same time delicious recipe. Try it and take note.
Ingredients:
- cucumbers;
- a bunch of dill;
- 4 garlic cloves;
- salt - 1 tbsp. (taste);
- lemon;
- freshly ground black pepper - to taste;
Cooking:
1. Wash and cut the cucumbers in half (into 2 parts, if you want it to cook even faster, then make it even smaller). Transfer to a bag or bowl. Then salt, add chopped garlic and dill, and squeeze the lemon juice.
For lovers of spicy, you can add a pod of red hot pepper.
2. Shake well (stir) and leave for 1-2 hours. After that, you can serve such beauty and deliciousness.
Recipe for salted cucumbers in a saucepan
It will be ready within 10-12 hours. In fact, the principle of preparation is the same as in the bank. But in which case you can try this method.
Ingredients:
- cucumbers - 1 kg;
- garlic - 4 cloves;
- black pepper - 6-7 peas;
- allspice - 7-8 peas;
- currant leaves - 4-6 pieces;
- cherry leaves - 4-6 pieces;
- horseradish leaves - 1-2 pcs.;
- dill (umbrellas) - 4-6 pcs.;
- Water - 2 l;
- Salt - 2 tbsp. (with a small slide);
Cooking:
1. Prepare the brine. Boil water, add salt and stir. Then turn off the heat and let cool for 5-7 minutes.
2. At the bottom of the pan, put dill umbrellas; leaves of horseradish, currant and cherry.
3. Rinse the cucumbers well and cut off both sides. Place them tightly in a saucepan, alternating with herbs. And at the very end, add greens, black and allspice peas and garlic.
4. Pour in the brine so that all ingredients are completely submerged. Cover with a plate.
5. Let cool until room temperature and then refrigerate for another 10-12 hours. And then you can serve and enjoy!
Video recipe for salted crispy cucumbers in 5 minutes
If at least one recipe turned out to be useful to you, then a very big request, share it on your social networks. I would be very grateful for your support. Love you! Until the next issue, my dears.
Lightly salted cucumbers - excellent cold appetizer that goes well with any meal. The ease of preparation of the marinade and the amazing taste have long conquered the hearts of residents not only of the CIS countries, but also of many others.
I think you will agree with me that such a crispy dish is excellent for both holiday table(especially with strong drinks), and for everyday use as an addition to the main course for lunch or dinner.
Do not count the number of existing marinades and recipes, and I am not able to describe them all, but I will try to tell you the main nuances and tips in this article. You need to understand that this is not a troublesome conservation. The ambassador of a vegetable takes a minimum of time, and any container can be suitable, whether it be a pan, a jar or a regular bag.
Of course, for pickling it is better to choose small, hard cucumbers with pimples. But for this case, other types are also suitable, for example, lettuce. I want to pay special attention to the amount of salt. It is indicated in recipes, but all people different tastes so follow your taste preferences. For example, I do not like too salty dishes, but for some they may seem insipid. In general, everything comes with experience, once you try to do the salting yourself, you will understand what and how much you need. Let's get started already...
A classic recipe for crispy cucumbers in brine for a 3 liter jar
Many people ask how to cook salted cucumbers classic recipe? But the answer is simple. Traditionally, they are salted in a jar with hot brine, and in order for them to be crispy, they must first be soaked in water for an hour. Then the cucumbers will remain firm and juicy!
So our grandmothers salted vegetables when it was not yet various recipes in a bag or in various containers.
We will need (for a 3-liter jar):
- cucumbers - 2.5 kg;
- salt - 4 tablespoons;
- inflorescences and stalk of dill - 1 pc.;
- garlic - 6 cloves;
- black peppercorns - 12 pcs.;
- currant leaf - 2-3 pieces;
- cherry leaf - 3-4 pieces;
- horseradish leaf - 1 pc.
Cooking:
If you like it spicy, you can add chopped hot pepper.
The output is great dish on the table. Just don’t be surprised if such a three-liter jar ends up lightning fast, because cucumbers are so delicious that it’s impossible to stop eating them. good recipe fast food now you have in your piggy bank.
A quick recipe for lightly salted cucumbers in a bag with garlic and dill in 5 minutes
A lot of my friends are interested in how to pickle instant cucumbers in a bag. Yes, this is the fastest and easiest way you can think of! You will spend no more than 5 minutes on preparation, then 1 hour in the refrigerator - and that's it, crispy salted cucumbers will delight you with their taste for a long time!
We will need:
Cooking:
In general, according to the recipe, you need to use a tablespoon of salt, but it turns out too salty for me. Therefore, I put 0.5 tablespoons. It's up to you to decide on your taste preferences.
Imagine, in less than 2 hours in the refrigerator, you will cook incredibly delicious lightly salted cucumbers! By the way, the package can be anything, as long as it is airtight. But the best fit is the one in my photo. It is very convenient to use.
How to make salted cucumbers in mineral water quickly and tasty?
Cucumbers salted in mineral sparkling water turn out to be very, very elastic, all their juice remains inside. Juicy and crispy, you won’t even have anything to put in the fridge after the first serving, how delicious they are!
We will need:
Cooking:
If you do not have seasoning for salting, then it does not matter, you can replace it by adding peppercorns, bay leaves, leaves of horseradish, currant.
Cucumbers in cold brine are most often prepared from plain water filter or faucet. For those who do not want to use such water, there is an alternative - mineral water. Once you try it, you won't want to experiment with other recipes.
Video how to salt cucumbers in a jar in cold water with sugar so that they are crispy
Many housewives prefer cold brine, in the preparation of which also has its own secrets. For example, this recipe with sugar, which makes our cucumbers more rich in taste and crunchy. I suggest watching the video, and then you will definitely have no questions about the cooking process.
We need for a 2-liter jar:
- cucumbers - 1.5 kg;
- salt - 2 tablespoons;
- sugar - 1 tablespoon;
- dill - 20 g;
- garlic - 10 g;
- hot pepper to taste.
Cooking:
Lightly salted cucumbers in a saucepan with hot brine according to the classic recipe
For some, the ambassador in a saucepan is more convenient than in a jar. Currant and horseradish leaves make the surface of cucumbers shiny and beautiful. Well, the taste, of course, is unsurpassed, fragrant and very fresh.
We will need:
Cooking:
As you can see, everything is very simple: I put all the products in a saucepan and poured the marinade. Everything, nothing more is required of you, and the appetizer will be ready the very next day. Well, isn't it a fairy tale?
How to cook instant cucumbers with garlic and herbs at home with cold pickle without horseradish?
Quick cooking is a very reasonable name for lightly salted cucumbers. According to this recipe, they will be ready in a day, which is quite fast. And the process itself is very fast, it takes very little time to prepare the products.
We will need:
Cooking:
As you can see, salted cucumbers are perfect option for beginner cooks. There is nothing complicated in their preparation, and you will spend quite a bit of time. But the result is amazing!
After our sweets are ready, store them in the refrigerator. Preferably eaten within a week. But, I think, you will not need this information, since such an appetizer flies off the table in the first place!
Enjoy your meal!
Among our compatriots, pickled cucumbers occupy a leading position among snacks. They are the basis of salads, second and first courses. Due to the minimum calorie content and the relatively low amount of salt in the composition, cucumbers are considered dietary. They are eaten to increase blood pressure, normalization digestive processes and even weight loss. Therefore, recipes for popular preservation must be studied.
Pickled cucumbers - classic
- dill umbrellas - 4 pcs.
- cucumber - 10-12 pcs.
- garlic cloves - 3 pcs.
- horseradish in leaves - 1 pc.
- peppercorns - 8 pcs.
- capsicum red pepper - to taste and discretion.
Filling is prepared with the expectation that 1 liter. water is given 30 gr. coarse salt.
- First, the cucumbers must be prepared. It is advisable to take specimens of medium and smaller sizes so that the salting takes place evenly and quickly. Rinse the vegetables, get rid of the ends.
- To keep cucumbers always firm, choose strong fruits. If they are slightly sluggish, soak them for a couple of hours in cold water. Then after salting you will get a crispy, juicy snack.
- Dill according to the recipe is indicated approximately, 4 umbrellas are approximately 2-3 branches. You can increase the amount proportionally as you wish. Free the garlic cloves from the husk, rinse, chop into slices thinly enough.
- In the traditional recipe, capsicum is added. But if you don't love spicy snacks, it may not be used. No need to add a whole chili, a small slice is enough.
- Prepare fireproof cooking utensils. If you chose cucumbers of medium or small size, water in the amount of 1-1.3 liters is enough. Pour the liquid into the pan and wait for the start of bubbling.
- When this state is reached, add salt and begin to mix vigorously. To give light sweetness it is allowed to add granulated sugar in the same amount as salt.
- When the liquid boils, turn off the heat. Put dill, garlic, pepper on the bottom of the container, cucumbers on top, again cover with dill umbrellas and horseradish leaves. Build a press from a wide plate, place on top three-liter jar with water (for weight).
- All components must be left to cool completely, it is advisable to wait the night. Then the cucumbers are removed in the cold and already there they are brought to readiness. After about 5 hours they can be eaten.
Aromatic pickled cucumbers
- cherry foliage - 7 pcs.
- currant leaves - 7 pcs.
- dill in umbrellas - 9 pcs.
- medium cucumber - in fact (how much will fit in a jar of 3 liters.)
- carnation in buds - 5 pcs.
- peppercorns - 12 pcs.
- horseradish leaf - 1 pc.
- garlic cloves - 3 pcs.
- capsicum chili - in fact
Filling will require about 2 tablespoons of sugar, 3 tablespoons of salt, 1.5 liters of water.
- The ambassador is carried out in a container of 3 liters in size, so the number of vegetables must be taken in fact. As in the previous case, choose not too large fruits, they must be washed in advance and freed from the tips.
- Start preparing the greens. It needs to be washed, put separately on a tray so that everything is at hand. If there are no leaves, for example, cherries, replace them with raspberry leaves.
- According to the recipe, dill umbrellas are used, but absolutely any parts can be used. Wash the horseradish, cut into thin equal strips.
- Usually salting is carried out with the addition of a small amount capsicum You can skip this ingredient if you don't like spicy. A little bit won't hurt though.
- Free the garlic cloves from the husk, peel, cut. Take a jar with a volume of three liters, sterilize it. Do the same with lids.
- After sterilization, we begin styling. Tamp the cucumbers tightly together with the first layer. The second row are medium specimens, then at the very top are small ones. Between the layers, tamp the greenfinch with garlic and spices.
- Red pepper fits exactly in the middle, not at the bottom, not at the top. In this sequence, the entire bank is filled. AT without fail peppercorns should be on top.
- Now we start cooking the brine. We combine salt with sugar and water, put on a small fire and boil until the grains dissolve. After that, the filling can be considered finished.
- When hot, it is poured into containers under the very neck. The amount of brine used depends on how tightly you packed the cucumbers. For a 3 liter container. it will take about 1.3-1.5 liters. fills.
- Cover the jar with a plate and place something heavy on top. Soak the snack in this form all night. In the morning you will notice that the vegetables have changed in hue. You can take a sample, store the finished treat in the cold.
- sunflower oil - 25-30 ml.
- fresh mint (leaves) - to taste
- crushed black pepper - 10 gr.
- garlic cloves - 3 pcs.
- cucumber - 4 pcs.
- salt - 10 gr.
- First prepare the cucumbers, then chop them into rings. Then combine mint, oil, chopped cloves of garlic, ground pepper passed through a mortar.
- Mix the vegetable slices with the prepared mixture and transfer to the bag. Shake vigorously for 5 minutes, then uncork and sprinkle with salt. Repeat steps.
- Leave your workpiece to marinate in the cold for about 3 hours. After this time fragrant snack ready, it can be served at the table and tasted.
Pickles in mineral water
- garlic cloves - 4 pcs.
- mineral water - 1.2 l.
- small cucumbers - 800 gr.
- salt - 50 gr.
- dill - in fact
- Prepare a pre-sterilized jar. Wash the dill greens, dry, put on the bottom of the container. Pack the cucumbers tightly enough on top.
- In the middle, during the packaging process, place more dill and chopped garlic, the same must be done when all the cucumbers are tamped to the top.
- Connect mineral water With table salt and stir vigorously. The granules must melt completely, otherwise the ambassador will be carried out poorly.
- Pour cucumbers with mineral water, refrigerate for at least 8 hours. After this time, you can get and try a crispy snack.
Pickled cucumbers with mustard powder
- purified water - 1.8 l.
- cucumber - 2.6 kg.
- celery bunch - 1 pc.
- salt - 90 gr.
- mustard powder - 40 gr.
- parsley branches with dill - in fact
- All plants must be taken fresh. Rinse them, dry them, chop them. Sterilize the jar, tamp some of the greens to the bottom, then there is a layer of cucumbers, greenfinch again, and so on.
- Almost without reaching the neck of the container, make another row of cucumbers, but this time sprinkle them with mustard powder. Lay another layer of vegetables on top.
- Prepare a filling of salt and water, taking these ingredients in the volume according to the recipe. When the composition becomes homogeneous and all the granules have melted, pour the cucumbers with the solution. Taste after 20-25 hours.
- garlic - 2 cloves
- horseradish - small leaf
- cucumbers - 0.5 kg.
- fresh dill - 10 gr.
- spices - to taste
- Vegetables are recommended to take a small size. The recipe is suitable for long lettuce cucumbers. Such fruits are also thin. The presented recipe is ideal for these cucumbers. Salting will happen much faster.
- Wash the fruits and remove the tips. Depending on the size of the cucumbers, they can be chopped into 2 or 4 pieces. If desired, vegetables are also chopped into small circles. The finer the raw material, the faster the salting process.
- A distinctive feature of the recipe in question is precisely the fact that the cucumbers must be cut without fail. The method of chopping cucumbers you choose makes practically no difference. The main thing is that they are not large.
- Chop the peeled garlic as finely as possible. This factor is very important in cooking. Garlic juice should quickly and easily penetrate into the pulp. Alternatively, it is suggested to use a special garlic press.
- Finely chop the washed greens. Get rid of the rough stems, you won't need them. In this recipe, only openwork branches are allowed. To taste it is also allowed to add not a large number of parsley.
- Tear a clean sheet of horseradish into small pieces. Keep in mind that they will need to be easily removed later. If it is not possible to use such greens, it's okay. Horseradish acts as an additional component.
- Salt the cucumbers a little, as you do for fresh lettuce. The fruits should not turn out salty. Stir the bars and taste. This way you will be able to determine if you have added enough salt.
- If the taste turned out to be normal, the recipe will require a little more salt. After preparing all the components, they must be placed in plastic bag. It's better to put a package within a package. Further it will become clearer why we did this.
- Don't forget to sprinkle cucumbers a small amount freshly ground allspice. Close the bag and start shaking the contents vigorously. As a result of such manipulation, juice should stand out. Leave the cucumbers for 10-12 minutes.
- After the allotted time, shake the contents of the package again. Fill polyethylene with air and tie tightly. Send the package in this state to the refrigerator. After just 1 hour, lightly salted cucumbers will be ready.
- lime - 3 pcs.
- fresh mint - 4 sprigs
- cucumbers - 1.4 kg.
- dill - 30 gr.
- granulated sugar - 12 gr.
- salt - 50 gr.
- pea pepper - 6 pcs.
- Prepare vegetables according to classical technology cut off any excess. Chop the cucumber lengthwise into 2 parts. Powder the peppercorns. This procedure is necessary, because freshly ground pepper is much more aromatic and richer.
- Rinse citrus fruits thoroughly under running water and wipe dry. Grind only the zest through a fine grater. Lime pulp is not needed yet. After that, grind the zest together with ground pepper. For convenience, it is recommended to use a mortar.
- Now you need to squeeze the juice from the lime pulp. To do this, use a separate container. Finely chop the greens. Get rid of the thick stems of dill. Otherwise, they should also be finely chopped.
- Place the prepared cucumbers in a separate bowl. Pour the fruits with citrus juice and sprinkle with spices. Mix the ingredients. Carry out the procedure with extreme care so that the cucumbers remain intact.
- Infuse the workpiece for about 30-40 minutes. After a specified time, the fruits will be ready. Serve lightly salted cucumbers to the table. Households will be pleasantly surprised by the unique appetizer.
Marinated cucumbers in soy sauce
- cilantro - 25 gr.
- cucumbers - 950 gr.
- dill - 20 gr.
- garlic - 6 teeth
- vinegar - 10 ml.
- soy sauce - 0.2 l.
- olive oil - 15 ml.
- salt - 10 gr.
- sesame - 50 gr.
- sugar - 12 gr.
- ground red pepper - 2 gr.
- Wash the cucumbers and cut off the ends. Cut the fruit lengthwise into 4 pieces. Salt the vegetables and wait for the infusion for a while. At the same time, prepare all the components. Send the cucumbers to a deep bowl. Grind the garlic through a fine grater.
- Finely chop the washed greens. If necessary, get rid of thick stems. In parallel, mix sesame seeds, oil, soy sauce and vinegar in a common bowl. Stir the ingredients and let them brew for a while. The seeds must soak.
- Vinegar can be added as you wish, the bottom line is that everyone has different tastes. Therefore, such an ambassador of cucumbers may not appeal to everyone. Lemon juice works as an alternative. It will also release a more pleasant aroma.
- Mix garlic, herbs and pepper in a saucepan (bowl) with cucumbers. Introduce soy liquid with seeds to the components. Mix all ingredients again. Cover the container with a lid. Place the container in the refrigerator for 5 hours.
- laurel leaf - 1 pc.
- water - 2.8 l.
- vinegar 6% - 1.8 l.
- sugar - 110 gr.
- horseradish root - 1 pc.
- salt - 70 gr.
- cherry leaves - in fact
- Heat the vinegar in a saucepan until it comes to a boil. Prick the prepared cucumber on a fork. Dip it in vinegar for a maximum of 90 seconds. After that, immediately transfer the fruit to a dry jar. Carry out the procedure step by step.
- For convenience, it is recommended to pierce all the cucumbers and use a slotted spoon. The procedure will go much faster. Prepare the brine according to the classical technology from finely chopped cherry leaves, water, horseradish and bay leaf.
- After boiling, pour the brine into glass containers. As soon as the workpiece has completely cooled, cucumbers can be served at the table.
To cook low-salted cucumbers, you do not need to have special skills. To do this, just follow a simple instruction. As additional spices You can use various components, rely on your own taste. Delight the household with snacks prepared according to unique recipes.
Video: quick salted cucumbers in a bag without brine
Summer pleases us not only with excellent weather, but also with a fresh harvest. Surely, many missed the small, crispy, fragrant cucumbers! When the long-awaited summer cucumbers finally appeared, we begin to want to experiment, because just fresh cucumbers, although tasty, quickly become boring. We ate pickled and pickled cucumbers in winter, but now we just want to diversify their fresh taste. great way preserve freshness and experiment with taste - cook quick lightly salted cucumbers.
There are ways to cook salted cucumbers great amount, but most recipes provide for cooking for at least a day, but you usually want something tasty here and now. Quick lightly salted cucumbers are called fast because their cooking time is only from 20 minutes to 2-3 hours! Therefore, for each feast, you can not limit yourself to any one recipe, take note of a few of the recipes below, and let the cucumbers on your table have a bright taste and variety.
Before you take up practice and cook quick lightly salted cucumbers, you need to familiarize yourself with the theory. In total, there are three ways to prepare lightly salted cucumbers: in brine, in their own juice, and the “dry” method, when cucumbers are salted without brine and are ready for use in a maximum of 1-2 hours. It is worth trying to cook cucumbers for each of them, because the taste of cucumbers cooked different ways, will be different. For the preparation of quick lightly salted cucumbers, it is better to choose cucumbers that are small, strong, with thin skin, bright green and pimples. Overgrown and overripe cucumbers can be used to prepare lightly salted cucumbers in their own juice. If the cucumbers are not just harvested from the garden, then it is better to pre-soak them in cold water. Before cooking, do not forget to cut off the ends of them, so the cucumbers will cook faster. If you want lightly salted cucumbers to be crispy, do not pack them tightly in a jar. Salt should be used not iodized, but ready-made 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.
Cooking:
Wash cucumbers well, cut lengthwise in half or quarters, put in a deep bowl. Peel and chop the garlic and add to the cucumbers, dill can be chopped or put in whole umbrellas. Salt and mix with your hands so that all the ingredients are evenly distributed. Put everything in a bag, let the air out of it and tie it up. Leave at room temperature for 1 hour. After an hour, you can try quick lightly salted cucumbers.
Pickled cucumbers in a container
Ingredients:
fresh cucumbers,
greens,
2 cloves of garlic
allspice,
black pepper,
salt.
Cooking:
To prepare quick salted cucumbers according to this recipe, you will need a plastic container with a lid. Chop the greens and put them in the bottom of the container. Crush the garlic with the handle of a knife and add to the greens. Add crushed peas of black and allspice there. Cut the cucumbers in half lengthwise, place in a container and season with salt. By the amount of salt you need to focus on your taste, for this, imagine how much salt you take to eat fresh cucumber, increase this amount by about 4 times and salt the cucumbers in a container. Close the container tightly with a lid and shake it well. The contents of the container will beat against each other, as well as against the walls of the container itself, as a result of which the cucumbers will release a large amount 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 excess salt from the cucumbers and serve.
Quick salted cucumbers with zucchini
Ingredients:
1 kg cucumbers
1 kg young zucchini
3 tbsp salt,
1 tsp Sahara,
3 cherry leaves
5-7 blackcurrant leaves,
2 sheets of horseradish
1 bunch of dill with umbrellas,
3-5 cloves of garlic.
Cooking:
Wash the cucumbers, dry and cut off the ends. Peel the zucchini and cut into slices. Cut the leaves of cherries, currants and horseradish, chop the dill and garlic. Put all the ingredients in a container or saucepan, close the lid and shake well for 5 minutes. Leave warm for 1 hour, then refrigerate for 2 hours.
Quick 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.
Cooking:
In a mortar, crush the peas of black and allspice with sugar and 2.5 tbsp. salt. Wash the limes well, pat them dry with paper towels and remove the zest. Add the zest to the pepper, salt and sugar mixture. Squeeze 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. Put the cucumbers in a deep plate, sprinkle with the mixture from the mortar, pour over the lime juice and mix. Then sprinkle with the remaining salt and chopped herbs, mix again. Leave the cucumbers at room temperature for 30 minutes. Before serving, shake off excess salt and greens from cucumbers.
Quick salted cucumbers with sourness
Ingredients:
1 kg fresh cucumbers,
5 cloves of garlic
1 bunch dill,
½ tsp ground coriander,
4 tbsp vegetable oil,
2 tbsp 9% vinegar,
1 tsp black peppercorns,
salt.
Cooking:
Wash cucumbers, dry and cut lengthwise into 2-4 pieces. Put the cucumbers in a container or saucepan, add salt, peppercorns, finely chopped greens, 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 refrigerate for 30-40 minutes. If after this time the cucumbers seem not 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.
Cooking:
Wash the cucumbers, dry and cut into slices, 1 cm thick, put them in a tight clean bag, add soy sauce, salt, rice vinegar, tie up the bag and beat it well with a rolling pin. Finely chop the garlic and red hot pepper and add to the cucumbers after 20 minutes. Shake the bag well for 1-2 minutes and leave for 1 hour in the refrigerator.
Quick salted cucumbers with grated horseradish
Ingredients:
700 gr. overgrown cucumbers,
1 kg small fresh cucumbers,
½ st. grated horseradish,
1 bunch of greens
1 tsp dill seeds,
1 tbsp salt.
Cooking:
Wash overgrown cucumbers and grate coarse grater. Finely chop the greens and add to the cucumbers. There also add horseradish grated on a fine grater. Add salt and dill seeds, mix thoroughly. Put a layer of the resulting cucumber mixture in a deep container, lay a layer of cucumbers cut into quarters on top, lay out the cucumber mixture again, continue to alternate layers. Cover the container with a lid and refrigerate for 2-3 hours. If you want the taste of horseradish to be felt more clearly, leave the cucumbers in the resulting mixture for a day.
Lightly salted cucumbers are prepared quickly and simply, and their summer taste and aroma will decorate any feast. Quick lightly salted cucumbers - a real find for those who do not like to wait a long time, delicious crispy cucumbers cooked according to quick recipes, you can start eating almost immediately after salting! You can pamper yourself and loved ones with such cucumbers not only at home, but also in nature, for example, while barbecue is being fried or potatoes are being baked on coals. Don't delay cooking this delicious summer snack Because the season of fresh cucumbers has already arrived!
The recipe for lightly salted cucumbers is of interest to many. And there is only one reason - the fruits grow every day in warm regions, but here in the Urals, this year, they are only gaining color. There is always a way out, because in trade such a vegetable is on sale.
In the meantime, cucumbers are growing, people are looking for delicious recipes for them and saving them in an apartment or special underground.
Today I propose to know traditional recipes with improvisation and the search for a new taste with spices and various additives.
The classic recipe for salted cucumbers in a hot way (boiling water)
This recipe allows you to enjoy lightly salted taste the very next day. hot way involves pouring vegetables in a jar of spices with simple boiling water from a kettle.
Would need:
- 1.5 liter jar
- cucumbers - 8-10 pcs.
- garlic - 5 cloves
- peppercorns - 20 pcs.
- bay leaf - 3 pcs.
- salt - 1 tbsp. spoon with slide
- boiling water - 1 liter
- dill - 20 g
Cooking method:
1. Put dill, allspice, bay leaves in a jar, crush the garlic with the plane of the knife and put it there.
2. Then we begin to put washed cucumbers in a jar while standing.
3. We lay the fruits tightly to each other so that more of them enter.
4. Put a spoonful of salt with a slide in a jar and pour boiling water from the kettle.
5. Close the jar with a simple lid.
6. We grab the lid with a towel, because it is hot. We begin to turn the jar upside down and back. We do this several times so that the salt dissolves.
7. Leave the jar on the table until the morning. In the morning, you can put the jar in the refrigerator for 2 hours so that the vegetables are cold.
8. In the morning we take out the fruits from the jar and admire the yellow-green color.
9. Cut the vegetables lengthwise and put on a plate.
Enjoy your meal!
Cooking quick cucumbers with ready-made brine in liter jars
Find out the recipe for making lightly salted cucumbers in a different way, only the vegetables are poured not with boiling water, but with ready-made brine.
You will need:
Prepared vegetables and spices in front of you.
Cooking method
1. We prepare the brine as follows. Boil 1 liter of water and put in it all the cooked spices and salt, stir. Let the brine cool down to room temperature.
2. At the bottom of the jar we put green dill sprigs along with umbrellas. As well as garlic cloves crushed with a knife. Then we lay the cucumbers tightly.
3. Put a sprig of dill on top and cut into rings the cucumber that has not entered entirely.
5. Cover the jar with a lid and leave it for up to 12 hours at room temperature.
6. Before use, put in the refrigerator to cool for 2-4 hours. We take it out of the refrigerator, open the lid. And we smile from the fragrant smell of lightly salted instant cucumbers.
Eat the way you like. Enjoy your meal!
The easiest way to crispy cucumbers in a 3 liter jar - video
In this recipe, well-washed cucumbers must be kept in cold water for 1 hour. From both ends of the fruit, the tips are cut off for accelerated process salt penetration.
After a night, in the morning you can eat fragrant vegetables.
Super recipe for delicious cucumbers on breadcrumbs
If you make vegetables according to this recipe, then you can eat them in 2 days.
Cooking:
1. Fresh vegetables you need to wash and soak for 2-3 hours in cold water. Cut off the opposite ends of the fruit. Prepare horseradish leaves, dill, black peppercorns, and garlic cloves. Let's cook slices of black crackers in the oven.
2. At the bottom of a clean jar we lower: 2 slices of crackers, dill sprigs, a horseradish leaf, 12 pieces of black peppercorns, 4 cloves of garlic.
3. Then, while standing, we lay the fruits tightly.
4. Put two slices of crackers on the cucumbers.
5. Place the dill, horseradish leaves and chopped garlic cloves on the crackers again.
6. Put 2 slices of rye crackers on the greens again.
7. There is no need to take tap water for brine. Take spring water or clean bottled water.
8. Pour 2 liters of clean water at room temperature into the container, dip 3 tablespoons of salt into it without a slide. Stir the salt until dissolved.
8. Pour the brine into the jar.
9. Do not add the brine to the top of the jar by 2 fingers.
10. We leave the jar on the table in the kitchen and observe the process of fermentation inside it.
11. You can taste the taste of lightly salted cucumbers the next day, but better on the second, and even better on the third.
12. After 3 days, remove the bread from above and filter the brine through gauze or a sieve into another container. We take out the cucumbers from the jar and lower them all into the strained brine. We remove the container with the fruits in the refrigerator and eat as needed for several days.
13. This is what the fruits look like in a jar after 3 days. See what an amber-gold color they have.
14. The section shows that the fruit is well saturated with brine. Nice to eat!
Delicious quick recipe for cucumbers on mineral water
Would need:
Cooking method
1. First, prepare the vegetables by cutting off the ends on both sides. Cut the dill, horseradish leaves, garlic cloves.
2. We begin to form the filling of a plastic jar with fruits and herbs.
3. Put allspice, half the chopped greens, cucumbers in the container. Put the chopped garlic on top of the vegetables.
4. Put the fruits again, horseradish leaves, dill, garlic on top.
5. It's time to dilute the salt in a separate bowl with mineral water.
6. Pour the diluted salt into a jar and add the remaining mineral water.
7. Close the jar with a lid and put it in the refrigerator. In a day you will be able to find out the taste of lightly salted cucumbers on a mineral water.
Mineral water speeds up the cooking process. Try to cook.
Video on how to cook crispy cucumbers with hot pickle
Check out an easy way to quickly prepare your favorite vegetables from your grandmother's recipe.
The recipe has been tested for taste and aroma for more than one year, the reviews are very positive. Maybe you have a desire to cook the same way. Because you can eat vegetables the next day.
