Good afternoon friends!
Lightly salted cucumbers- the hit of the cucumber season. Great popularity fast lightly salted recipe in a bag won for its simplicity and speed of preparation.
The cooking technology for all options is very similar. The main difference is the varied range of spices and cuts.
This green vegetable does not have a pronounced taste or smell, so what we feed it with is what we get. Can be cooked spicy cucumbers with the taste of cilantro and hot green pepper or spicy with the taste of garlic and dill.
Quick lightly salted cucumber recipe in a bag
This recipe lightly salted cucumbers very convenient, we don’t need any containers or brines. All we need is a green vegetable, spices and plastic bag.
Ingredients:
- cucumbers - 1 kg
- salt - 1 tbsp. l.
- sugar - 1 tsp.
- garlic - 3-4 cloves
- dill - bunch
Preparation:
Pour cold, clean water into a large container and leave for 2-3 hours. Then rinse well and dry. The size doesn't matter as we will be cutting them.
The salting time will depend on how we cut them. Larger ones will be ready in 2 hours, smaller ones in 5 minutes. Cutting methods: in half, into four, eight, sixteen pieces, into cubes, slices, circles.
Please note that depending on how the cucumbers are cut, the pickling time will depend.
We cut off the buds on both sides of the cucumbers and put them in a bag. Young garlic, chopped or passed through a press, is also added there.
We crush the black peppercorns in a mortar and immediately feel its aroma.
Add salt, sugar. We tie the bag, mix all the contents and shake vigorously until the juice is released.
We put the bag in the refrigerator, do not forget to shake and mix the contents from time to time. The released juice will imbue the cucumbers with its taste and aroma.
Our cucumbers are ready. Place on a plate and serve. The aroma, taste and smell of dill and garlic are simply amazing! Enjoy your meal!
Crispy lightly salted cucumbers - video recipe
Ingredients:
- cucumbers - 1 kg
- salt - 1 tbsp. l.
- sugar - 1 tbsp. l.
- garlic - 1/2 head
- black peppercorns - 4-6 peas
- dill - bunch
- parsley - bunch
- hot pepper - 1/2 pcs.
- mustard seeds - 1/2 tsp.
- lemon juice- 2 tbsp. l.
Quick recipe for spicy lightly salted cucumbers in 5 minutes
This recipe is for spicy lovers. It's quick, simple and tasty to prepare.
I assure you, such a delicacy will not last long, it will be eaten very quickly. The perfect snack for men.
Ingredients:
- cucumbers - 1 kg
- cilantro - bunch
- dill - bunch
- soy sauce- 2 tbsp. l.
- olive oil- 2 tbsp. l.
- burning Green pepper-1 small pod
- garlic - 1/2 medium head
Preparation:
The classic set of ingredients requires the presence of garlic and dill. And to enhance the taste and piquancy, we will add any other spices: cilantro, green hot pepper and soy sauce. You can vary the ingredients and add: basil, ginger, red hot pepper, chili pepper, adjika, horseradish root.
Wash the green vegetable well under running water, cut off the ends on both sides and soak in cold water.
Soak cucumbers in cold water for at least two hours
Cut into 16 pieces. Cutting them into small pieces will allow them to quickly absorb the juice and aroma of spices.
cloves young garlic chop finely, sprinkle with salt. When cutting, juice immediately begins to release.
Finely chop the green hot pepper without removing the seeds.
Wash the greens thoroughly under running water. Chop the young stems of dill and cilantro, sprinkle with salt, the juice will immediately begin to release. Imagine the aroma in the kitchen!
We put everything in a food bag with a ZIP bag, add soy sauce and olive oil. Zip the bag, mix all the flavors and contents of the bag and shake vigorously until juice appears.
Our great appetizer is ready! I think men will understand us. A piece of black bread, lightly salted cucumbers and a glass of cold vodka! Bon appetit and drinking!
Lightly salted cucumbers in a bag for 2 hours in the refrigerator
To reduce pickling time, cut the cucumbers into four parts.
Ingredients:
- cucumbers - 1 kg
- salt - 1 tbsp. l.
- sugar - 1 tbsp. l.
- garlic - 3-4 cloves
- black peppercorns - 4-6 peas
- dill - bunch
- horseradish leaf - 1 pc.
- basil - 1 sprig
Preparation:
- We won’t soak the cucumbers; we have them freshly picked, straight from the garden. The rain has rained heavily on them at night, and they are filled with moisture and will crunch well.
- Wash well in two or three waters, rinse under running water, and let the water drain. Cut off the butts and cut them lengthwise into four pieces. Place in a food bag.
- We wash the greens thoroughly, use soft stems and dill. Cut the horseradish leaf and basil sprig into 3-5 cm pieces. Place this entire aromatic mixture in a bag.
- Wash the young garlic thoroughly. It does not need to be peeled. Using the flat side of the knife, crush it and fold it into the cucumbers.
- We also crush the black allspice peas with a knife and send them after the garlic.
- Add salt and sugar. Fasten the food bag with a ZIP fastener. Mix the contents and shake the bag vigorously. Then we put it in the refrigerator, don’t forget to shake it from time to time.
- Lightly salted cucumbers in a bag will be ready in two hours. In the meantime, boil the new potatoes and prepare the butter.
- Take chilled, lightly salted cucumbers out of the refrigerator. With the aroma of dill and garlic, with a delicate and fragrant aroma of basil. The horseradish leaf gives it a special piquancy. I don’t know a single person who would refuse such aromatic, crispy cucumbers.
About 7 thousand years ago, people began to eat cucumbers. In various sources you can find several assumptions about where this vegetable came to us from:
- some scientists are sure that the Egyptians were the first to eat it;
- other researchers are sure that the cucumber came to us from India.
Pickling cucumbers is quite simple. Even a young housewife can handle this without any problems. This article presents recipes for the most delicious and easy-to-prepare vegetables. They are often passed down from generation to generation as time-tested and loved by all family members. Pickle delicious vegetables The time-tested recipes presented below will help you quickly and easily.
Some common points for all methods of preparing lightly salted cucumbers
To get crispy cucumbers that unsurpassed taste will surprise not only family members, but also guests, it is useful to familiarize yourself with the secrets described in this article. The knowledge gained will help you avoid common mistakes that people often make. experienced housewives.
Which cucumbers are best for pickling?
- preference should be given to strong, medium-sized fruits;
- if you choose small vegetables, they will be over-salted, while larger fruits in sufficient quantity will not have time to be salted;
- It is better to pick the fruits directly from the garden early in the morning, so they will remain in a “live” state for about 2 more hours;
- before cooking, the fruits are soaked at least 4 times in water so that they become crispier and acquire proper elasticity;
- in order for the fermentation process lightly salted cucumbers occurred according to all the rules, they should be stored in a fairly dark place.
Which salt to choose
- coarse salt is considered the most beneficial for the human body;
- preference should be given rock salt, because this option is optimal for any type of workpiece;
- if you choose another type, the fruits will end up softened, which will negatively affect taste qualities finished product.
What water to use
- when canning, it is important to pay special attention to this point, since sometimes water may be completely unsuitable for pickling crispy cucumbers;
- The ideal option is spring water, but, unfortunately, not all housewives have the opportunity to use it in the process of canning vegetables;
- an alternative to spring water will be water collected from a proven well;
- If the options proposed above are not suitable, then you should use filtered or bottled water purchased in the store.
Selecting utensils for preservation
- glassware is the best option for any workpiece; its only drawback is fragility;
- a good alternative would be dishes made from high-quality ceramics or enameled;
- in aluminum dishes it will not be possible to prepare tasty and crispy fruits due to the fact that this material is subject to oxidative processes.
What herbs will give lightly salted cucumbers an unsurpassed taste and aroma?
- Horseradish plays a special role in pickling vegetables, since it is thanks to it that the fruits acquire the proper elasticity;
- the use of currants and dill makes lightly salted cucumbers crispy, these spices imbue the fruit with a unique taste and smell;
- Without black and sweet peas, as well as bay leaves, you cannot prepare delicious lightly salted cucumbers, but it is important to remember that these ingredients should be added exclusively to hot pickle;
- Garlic gives vegetables an unusual taste; in addition, it has unsurpassed disinfectant properties;
- Depending on individual taste preferences, you can use other seasonings and herbs that are loved by every housewife and her family members.
It is important to know
Using a large number of herbs and spices to create original taste and odor significantly reduces the classic aroma.
And a few more tips from experienced housewives
1.Midsummer is best time preparing pickled cucumbers.
2. Preference should be given to sufficient durum varieties vegetables
3.Choose small-sized fruits that have a lot of pimples.
4.Select cucumbers of the same size so that they absorb salt evenly.
5. If the vegetables are different in size, then the small ones will end up being over-salted, and the large ones will be under-salted.
6.If you use cold brine, the cucumbers will be ready only after 3 days.
7.If you use hot water during cooking, the fruits will be ready the next day.
8.The crispiest cucumbers will be those made using spring water.
9.Before pouring the brine, the vegetables should be soaked in water for several hours.
A few simple and delicious recipes pickles:
Recipe with garlic and dill in a saucepan
What you will need:
- 2 kg. fresh cucumbers;
- 3 liters of water;
- 3 tbsp. spoons of salt;
- 2 bunches of dill;
- 16 cloves of garlic;
- 2 tbsp. spoons of horseradish;
- 2 teaspoons coriander.
Salting process
1.Pour over vegetables cold water. Wait a while for them to soak.
2. To prepare the brine, mix one liter of water with one tablespoon of salt and boil.
3. Place dill, a few leaves of fresh or prepared horseradish, and finely chopped garlic on the bottom of the pan.
4.Place washed cucumbers.
5.Place the remaining dill on top and add coriander seeds.
6. Pour hot brine over everything.
7.Cover with a plate.
After a day, the cucumbers can be eaten. Store in brine.
Instant lightly salted cucumbers in a saucepan
Those who have at least once prepared cucumbers using this recipe have been using it for years and are happy to share its secrets with their best friends. And this is not surprising, because vegetables prepared in this way turn out very tasty and crispy, as many people love.
For cooking, you can use any convenient utensil, but more often housewives prefer a saucepan, since it is convenient to cook in it. in large portions. A large container is also practical because such cucumbers are eaten very quickly.
Many experienced housewives know this recipe, as it is considered a classic. It has been tested for more than a decade, so there is no reason to doubt the high quality of the prepared vegetables. There is no point in making changes to its recipe, since the quantity and composition of the ingredients are thought out so carefully that having tried such lightly salted cucumbers, no one will want to change anything during the cooking process.
Many housewives like this recipe because it is very simple. In a short time you get tasty and crispy cucumbers. The very next day you can enjoy the unsurpassed taste and aroma.
What you will need:
- take the number of cucumbers so that they fit into the container in which you will pickle them;
- 3 sprigs of dry dill;
- 4 cherry leaves;
- 5 black peppercorns;
- 1 bay leaf.
To prepare brine you will need 1 liter hot water and 1 heaped tablespoon of salt.
How to pickle
1.Prepare all ingredients. Fruits can be chosen in different sizes, which are available.
2.For two liters of brine you will need approximately one kilogram of cucumbers.
3. Fresh cucumbers are thoroughly washed and soaked in cold water if they have been sitting for a long time before. Cut off the ends of the fruits so that they pickle faster. Make cuts on the fruits. Wash the remaining ingredients.
4. Place greens on the bottom of the pan. Don't forget about bay leaf and black peppercorns.
5.Fill the container to the top with cucumbers, add salt and add water taking into account the volume of the pan. For example, if the volume of the container is two liters, then two tablespoons of salt will be required. On three-liter saucepan you will need three tablespoons of salt. Pour cold water on top.
6. The recipe is simple in that you do not need to prepare the brine separately. The salt will dissolve evenly in the pan.
7. Place on top the same set of herbs and spices that were placed at the bottom of the container.
8. There is no need to close the pan tightly; a simple lid of a suitable size will be enough.
9.Store in the kitchen at room temperature throughout the day.
10.After cooking, put it in the refrigerator.
If you pickle cucumbers according to this recipe for lunch today, then the next day at the same time you can try them. Don’t forget to store them in a cold place, this will make them much tastier.
Lightly salted cucumbers without brine
To prepare lightly salted cucumbers according to this recipe, it will take no more than 15 minutes. And their taste and aroma will delight everyone. The secret of these cucumbers is that you don’t have to prepare brine for pickling. More than once it will come to the rescue of housewives as the fastest way to prepare crispy lightly salted cucumbers. The fruits will cook for 4 hours at room temperature. After cooking, they should be stored in a cool place.
For one kilogram of cucumbers you will need:
- 1 tbsp. spoon of salt;
- 1 bunch of dill;
- 5 cloves of garlic.
Subsequence
1.Prepare all ingredients.
2.Wash the dill. Finely chop.
3.Cut the ends of the cucumbers on both sides.
4. Place washed and chopped herbs and spices on the bottom of a thick plastic bag, add salt.
5.B last resort place the cucumbers. Shake for a few minutes until all ingredients are evenly mixed.
6.Tie the bag tightly. To increase the tightness, you can use another bag.
7.Put the contents into the refrigerator. In about 7 hours, lightly salted cucumbers will be ready.
According to grandma's recipe
“The taste of childhood”... The expression is familiar to everyone, because it is this taste that remains in the memory for many years. Below is a simple recipe for delicious lightly salted cucumbers, which will not be difficult to prepare and will not take much time or effort. Having prepared these cucumbers once, you will use this recipe for many years.
You will need:
- 1 kg. fresh cucumbers;
- 2 tbsp. spoons of coarse salt;
- 1 teaspoon sugar;
- 1 liter of water;
- herbs and spices:
- dill umbrellas – 5 pieces,
- black peppercorns – 7 pieces,
- red hot peppers– 1 pod,
- 1 horseradish leaf
- bay leaf - 2 pieces,
- currant leaves - optional
- garlic – 4 cloves.
How to cook
1.Before cooking, the fruits are soaked in water for 5 hours.
2.Cucumbers are trimmed on both sides, large fruits are cut in half.
3. Boil water, add sugar and salt to it, let it cool.
4.At the bottom of the ceramic or enamel cookware First put the greens, then the pepper. Lastly, garlic; if it is young, you can put it in a container along with the stems.
5. Cucumbers are placed tightly on top.
6.Last of all, dill umbrellas are placed in the dishes.
7. Fill with cold brine, press down with a plate or lid of a suitable size.
Video recipe:
Bon appetit!
The crispiest lightly salted cucumbers
When cucumber season is in full swing, this recipe will come in handy more than ever. Not only family members, but also guests will appreciate it, especially if served with new potatoes. The presented recipe is also perfect for pickling vegetables for the winter.
What you will need:
- water;
- small cucumbers;
- non-iodized coarse rock salt;
- several leaves of currants, horseradish, cherries, and dill umbrellas.
Cooking secrets
1. Wash the fruits thoroughly, trim the ends on both sides.
2.Cut large cucumbers into several pieces so that they absorb the salt evenly.
3. Place pre-cooked and washed greens on the bottom of the pan.
4.Fill the container halfway tightly with cucumbers.
5.Then lay another layer of greenery.
6.The last layer is cucumbers to the edge of the pan.
7. Fill the container with pre-boiled brine and cooled to room temperature. To prepare it, you will need to mix two tablespoons of salt with one liter of water.
Simplified version
1.Salt is poured into a pan and poured hot water in the same proportions, thoroughly shake the resulting brine so that the fruits are evenly salted.
2. Close the pan with a lid, let it brew for 24 hours, then store in the refrigerator.
How to quickly pickle cucumbers in a bag
If you need to quickly pickle cucumbers, then this recipe will be a real find.
List of ingredients based on 1 kg. cucumbers:
- 1 tbsp. spoon of salt;
- 1 teaspoon sugar;
- 4 cloves of garlic;
- 2 bunches of dill.
For this recipe, it is better to take small-sized vegetables so that their length does not exceed 15 cm. Wash the fruits thoroughly, shake off the water, and place them in a durable plastic bag. Add all ingredients and stir for a few minutes. After 5 hours you can enjoy the aromatic cucumbers.
Lightly salted cucumbers - wonderful summer snack with or without reason. They are great served with boiled potatoes, kebabs, fried chicken, to any other dishes; use as a component for salads, or just crunch for pleasure.
I'm not even talking about how good they are with strong drinks - you simply can't find a better snack!
There are simply countless ways to prepare such a snack. And all because the people’s love for this matter is too great. Besides, when they grow in their own beds, and you take a bucket of them every day, all that remains is to preserve them and lightly salt them. Because it’s simply not possible to overcome them in other ways.
But if preservation is a responsible and long process, then salting them quickly is just what you need. That’s why they are salted in pots, jars, and simply in bags. In the evening you pickle it, and in the morning you can serve it on the table. And there are super quick ways so you can serve them in just half an hour. These are the favorite methods of pickling in bags, or express methods.
In today’s article, we will be looking at such quick methods. Of course, we cannot reflect all of them in one article, since there are simply a lot of them! But at least you need to know the most basic and popular ones.
The most convenient way to cook lightly salted cucumbers is in a saucepan. Fruits of any size are suitable for this, but it is still best to take medium or small specimens. Firstly, because they will pickle faster, and secondly, because their skin is much more tender and therefore they themselves will turn out crispy and not soft.
In addition, large fruits produce rather large seeds inside, and all the taste of the pulp is given to them. Therefore, large specimens can be salted, but only when there are no others.
We will need:
- cucumbers - 10 pcs (medium size)
- horseradish leaf - 1 piece
- dill - 4 umbrellas (2 - 3 sprigs)
- garlic - 2 cloves
- red Bell pepper- taste
- black peppercorns - 7 pcs
For filling:
For 1 liter of water - 1 tbsp. spoon of salt
Preparation:
1. Wash fresh, strong fruits and cut off the ends. If they are hard, they can be used immediately. And if the fruits are limp, then they should be filled with cold water for 3 - 4 hours. During this time, they will be saturated with water and after salting they will be hard and crispy.
2. Rinse the greens thoroughly. I always use dill by eye; only the approximate amount is given in the ingredients. You can use any of its parts - the umbrellas themselves, the stem, and their openwork foliage. If the dill bush is large, then the stem needs to be cut.
In general, it is better to use different parts of it. This will be better for both taste and aroma.
3. Peel the garlic. Cut it into thin slices.
4. If you like spicier snacks, then prepare a piece of red capsicum. Personally, I always add it to pickles, even lightly salted ones. I add just a little bit, so that when I eat finished product you don't feel it at all. But it leaves its own little taste mark.
5. Place a pot of water on the fire. If the fruits are not very large, then a liter should be enough. But even if it’s not enough, it’s better to boil it a little more later.
6. As soon as the water boils, add salt to it and stir. If you want to add a little sweet note, add one and a half tablespoons of sugar.
7. While the water is boiling on the stove, layer all the prepared ingredients into the pan. Place some greens on the bottom, then cucumbers, and the remaining greens.
In principle, it doesn’t matter much how you distribute the ingredients. But it is advisable that a little horseradish and dill be on top. They need to kind of cover the top layer.
There is no need to take a large saucepan for such a quantity of fruits. Otherwise you will need more brine. Make sure that after placing the cucumbers in the pan, there is enough space left for them.
Besides large saucepan It will be inconvenient to put in the refrigerator, it will take up all the free space there.
8. Well, we’ve laid everything out, and by this time we already have the brine ready. It must be salty. When you add salt, don't be afraid that there may be a lot of it.
Pour the boiling brine into the filled pan. It should completely cover all its contents. If the filling is not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as much as needed.
9. Prepare a saucer the size of the inside of the pan and place it on top so that it acts as a pressure and presses down all the contents.
10. Leave at room temperature overnight. In the morning, our lightly salted cucumbers are already ready. Especially if they are small. If they are larger, they will need a little more time.
11. But be that as it may, in the morning you need to put the pan with the contents in the refrigerator. The salting process will take place there too. But in the refrigerator the brine will retain its transparency. If you leave it at room temperature, it will soon begin to become cloudy and sour. And the fruits will also acquire a sour taste.
That's basically all! You can eat cucumbers and enjoy their crunchy content and pleasant taste.
And here is a video on how you can cook your favorite snack in a saucepan.
We made a video specifically for this article, and we really hope that it will help you quickly complete the task. Go to the channel, watch other materials, there is a lot of interesting stuff there. Friends, don’t forget to subscribe and hit the bell so you don’t miss new ones interesting recipes!
Snack cucumbers cooked in a bag in 1 hour
This version of pickling is incredibly popular among the people, and they are prepared this way at home, in the country, and even at work. And those who went out into nature generally consider it the best. As soon as the first fruits ripen in the gardens, they are collected, and after eating a few fresh ones, they immediately take up the bags.
According to this recipe, by the way, you can salt not only in a bag, but also in a plastic container. The effect can be achieved exactly the same, and even much faster.
But today we are salting in a bag, so we are preparing it. Yes, not one, but two, for better strength. So that our cucumbers don’t accidentally jump out of the bag.
And I almost forgot to say that this method is not only very tasty, but also the fastest. After our product has been salted, after 40-60 minutes it can already be eaten in its fully prepared form. And it must also be said that it is so simple that it is unlikely that it will be possible to find something even simpler.
We will need:
- cucumbers – 500 gr
- garlic - 1 - 2 cloves
- dill - half a bunch
- horseradish - 0.5 sheets
- pepper - to taste
- salt - to taste
Preparation:
Small varieties are best suited for this method. Moreover, it can be used to salt not only ordinary small vegetables, but also long salad varieties. They are long and thin, and this is just good, it means they will be salted faster.
1. Wash the fruits, cut off the ends on both sides and cut. This can be done in different ways; you can cut them lengthwise into 2 - 4 parts, depending on the size. Or you can cut them into small circles or cubes. It also depends on their size.
The smaller you cut them, the faster the pickling time will be.
The peculiarity of this method is that the vegetable must be cut. How you do it doesn’t make much of a difference. The main thing is that the pieces are not too large or too small.
2. Chop the garlic as finely as possible, this is important. We need garlic juice that will quickly penetrate the pulp of the fruit. Therefore, to do this, you either need to chop the garlic very finely, or use a garlic press.
3. We also need to chop the dill smaller. For this recipe you only need the tender parts of the dill; the rough stems are separated and removed. If in other methods of pickling you can use any of its parts, then only openwork branches are suitable here.
And lovers can also add a little parsley for taste and aroma.
4. Tear half a horseradish leaf into small fragments with your hands so that they can be easily removed later.
Sometimes there is no horseradish, so nothing bad will happen if we don’t add it. When we pickle cucumbers this way at work, no one even remembers it.
5. Salt the fruits, as for a salad, so that they can be eaten. They should be moderately salty. To determine whether there is enough salt, the chopped sticks must be mixed and definitely tasted.
If the taste suits you, then just take another pinch of salt and pour it into our preparation. We are preparing lightly salted cucumbers, not salad, so we need a little more salt than for salad.
6. Now that everything is cut and prepared, you can put all the components in a plastic bag. Or rather, in two packages, one needs to be inserted into the other. Then you will understand why such manipulation is needed.
7. Yes, we almost forgot. Add a little more pepper. For this I really like to crush two to three black peppercorns and add them. The aroma in this case will be simply stunning.
But if you don’t want to mess around, just add a pinch of regular ground pepper.
8. Now the fun begins. Twist the bag and shake it very vigorously with up and down movements so that all the ingredients are mixed, and juice should appear.
9. Let it lie in this state for 10 minutes, and then shake again. Then fill the bag with air, you can even inflate it there and tie it tightly. Place in the refrigerator.
In an hour, our delicious and aromatic appetizer is ready. Feel free to serve it on the table and treat everyone present.
If there is no refrigerator, then at room temperature you can keep the snack for not an hour, but for 30 - 40 minutes, periodically shaking the bag again.
The finished product is best eaten immediately. When it sits for a long time, it loses its taste. The garlic smell and aftertaste begins to predominate. And the cucumbers themselves lose their shape because the juice flows out very intensively. And their taste becomes watery. Therefore, lightly salt them in a bag for one, maximum two times.
But it is still advisable to eat them on the same day.
You can also salt cherry tomatoes in the same way. To do this, you need to prick them with a toothpick. And it will take 24 hours for salting. But they turn out simply incomparable.
This is such a wonderful and fast way. To prepare such a snack, you need nothing but time. Cut everything and shake it, that’s the whole story.
And these cucumbers can be pickled in just 10 minutes. Watch the video from our YouTube channel.
That's how fast and easy it is!
Lightly salted cucumbers in hot brine overnight
It will take exactly one night to pickle our green vegetables using this method. That is, if you pickle them in the evening, then in the morning you can eat them with all your might, especially if you use small specimens.
We will need:
- cucumbers - for 3 liter jar(how many will be included)
- dill - 8 umbrellas (or 1 large bush)
- currant leaf - 8 pcs
- cherry leaf - 8 pcs
- horseradish - 1 leaf (small)
- garlic - 2 cloves
- black pepper - 10 pcs
- allspice - 3 pcs
- red capsicum - to taste and level of spiciness
- clove buds - 6 pcs.
For the brine:
- water - 1.5 liters
- salt - 3 tbsp. spoons
- sugar - 2 tbsp. spoons
Preparation:
I will pickle the cucumbers in a three-liter jar, but you can also pickle them in a saucepan. It’s just that everything can be packed very compactly and tightly in a jar, but more space will be needed in the pan. But this will not affect the quality in any way, so choose the container yourself.
1. Wash the fruits and cut off the ends. Let me remind you that if they are small and picked, for example in the morning, and you cook them in the evening, then soak them in water for 3 hours. This is provided that you did not immediately put them in the refrigerator. The same applies to purchased copies.
Otherwise, they will not turn out crispy and dense. It's summer now, and cucumbers quickly lose moisture when exposed to heat. And moisture is very important for everything to work out as it should.
2. Wash the greens and immediately put them all on a plate so that you don’t forget anything later. Today I didn’t have currant leaves, and I decided to replace them with raspberry leaves. Of course, I won’t achieve the smell, but I will be able to maintain the rigidity.
Dill can be used not only in umbrellas, but also the whole bush, along with the stem. If it is large in size, then it can be cut as needed.
Tear the horseradish leaf into smaller pieces.
3. Prepare spices, also all at once in one place, so as not to forget anything. I use red hot pepper. It comes in varying degrees of severity, this needs to be taken into account. My pepper is very hot, so I use just a little bit of it.
Peel the garlic and cut into thin slices.
4. We will need three liter jar. It must be thoroughly washed with baking soda and rinsed with boiling water.
5. Now that we have everything ready, we will put everything in the jar. Place the first layer of fruits very tightly to each other. If the last of them has to be squeezed in, then it must be done. The denser we lay them out, the less brine we will need.
Place larger specimens on the bottom and smaller ones on top. The small ones will pickle faster, so we eat them faster. In the meantime, the bottom line is that the lower ones will arrive in time.
6. Then add some different herbs and some garlic.
7. Then cucumbers again, maybe two layers at once. And again greens, garlic and half of the whole pepper, along with red. In the middle is where he belongs.
8. And so, alternating layers, fill the jar to the very neck. I have small samples and much more of them went into the jar than I expected. And it wasn't even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.
9. Be sure to put the remaining peppercorns and herbs on top. Great, everything turned out very nicely. And tomorrow it will still be delicious!
10. Boil water, as soon as it boils, add salt and sugar. Wait for them to dissolve and boil again. The brine, also called brine, is ready.
11. Pour it into the jar right up to the neck. It took me about 1.4 liters. But this quantity will depend on how tightly you stacked all the cucumbers.
12. Cover the jar with a saucer; if they want to jump out, then place a liter jar of water on top.
13. Leave the jar in the kitchen at room temperature until the morning.
14. In the morning you will see that they have changed their color. This means that they are already ready. And you can already take a sample.
15. After trying, put the jar in the refrigerator and store it there. At any time of the day or night, cold, crispy cucumbers are waiting for you to take them out and taste them.
By evening, larger specimens will arrive. Therefore, boil potatoes or fry meat. An incredible dinner awaits you!
Quick Lime and Mint Pickling Recipe
This is a great appetizer to make while going on a picnic. They are prepared almost instantly. It only takes 30 minutes for them to salt and become very tasty.
We will need:
- cucumbers - 1.5 kg
- lime - 3 pcs.
- dill - 1 bunch
- mint - 4 sprigs
- salt - 2 tbsp. spoon
- sugar - 1 teaspoon
- allspice - 3 peas
- black pepper - 4 peas
Preparation:
1. Wash the fruits and trim the ends on both sides. Cut each of them into two to four parts depending on their size.
2. Crush the peppercorns in a mortar. It could also be used ground pepper, but when the pepper has just been crushed, it has a completely different smell, much more rich and aromatic.
3. Wash and dry the limes. Then grate the zest, only the green part.
Add the zest to a mortar and grind it together with the pepper. You can feel the aroma. Our cucumbers will smell the same, and maybe even better.
4. Squeeze the juice from the remaining limes into a separate container.
5. Cut mint and dill into smaller pieces. If the dill has very thick stems, it is better to cut them off. If they are small, and most importantly not tough, then cut them too.
6. Place the fruits in a bowl. Pour juice over them and sprinkle with spices. Then mix gently so that the cubes remain intact.
7. Let stand like this for 30 minutes. After this time they are ready and can be served.
It turned out great snack under and something stronger.
Therefore, when you go outdoors, take everything you need with you. Better have a snack hard to come up with!
Salted with garlic and herbs in soy sauce
This recipe differs from all others in that soy sauce and a lot of herbs are used as a marinade. The original uses dill and cilantro. But I know that not everyone can stand the smell of cilantro, and will not even eat other greens that were just lying nearby.
Therefore, if you are one of these people, then replace the cilantro with parsley. Or just add one dill, as I did in today's version.
We will need:
- cucumbers - 1 kg
- garlic - 5 - 6 pcs
- dill - 1 bunch
- cilantro (parsley) - 1 bunch
- soy sauce - 200 ml
- olive or sunflower oil - 1 teaspoon
- vinegar - 1 teaspoon (partial)
- sugar - 1 teaspoon
- ground red pepper - to taste (pinch)
- salt - 1 teaspoon
- sesame - 2 - 3 tbsp. spoons
Preparation:
1. Wash the fruits and cut off the ends on both sides. Cut them into 4 parts, and if the vegetables are long or pot-bellied, then you can cut them into 6 - 8 parts. In general, cut it so that you can immediately take a piece and put it in your mouth whole, or so that there is enough for two bites.
Add salt on top, stir and let stand for a while.
Prepare the ingredients immediately so you have everything on hand.
2. Place the cubes in a saucepan or bowl.
3. Grate the garlic on a fine grater. If you crush it with a press or chop it finely, you will feel it, but grated will be just right. It will completely combine with all other components and will not stand out in taste.
4. Finely chop the greens. If it has fairly thin stems, then chop them too, but if they are large, then it is better to remove them.
5. Pour sesame seeds into a bowl or deep plate. Pour in soy sauce, vinegar and oil. Mix everything. Let sit for a while so that the seeds are saturated.
Vinegar must be added with caution. It's just that everyone has different tastes, and that's why it's difficult to please everyone. So add as you wish.
By the way, you can also use lemon juice together. It will even be more natural. In addition, we will acquire another wonderful scent.
6. Pour herbs, garlic and ground black pepper into a saucepan, mix everything well. Then pour in the liquid component with sesame grains and mix again.
7. In principle, that’s all! Now just put the saucepan in the refrigerator, closing it with a lid. And after 4 - 6 hours, our lightly salted cucumbers with herbs in soy sauce are ready.
Very tasty! As it turns out, soy sauce goes well with the hero of our story today.
You can store them in a jar in the refrigerator. We kept them for a week and nothing happened to them. Throughout the entire storage period they remained tasty and appetizing.
Cold and fast method using mineral water
And there is also this one interesting way salt the cucumbers. This is the so-called cold method pickling. Of course you can use regular cold water, or better yet, spring water.
Or you can do it like this, with mineral water.
Mineral water must be carbonated. It is the gas bubbles that help ensure that the salting process occurs quite quickly.
Delicious beautiful cucumbers can be eaten the next day.
Salting in a quick way without loss of color
I heard that cucumbers can be pickled in such a way that they do not lose their color. I always wondered how this could be achieved.
And then one day I came across a recipe that described exactly how to do this. And you know what the secret was - vodka was added to the brine! That's it!)
Yes, and they are salted in a barrel. Although you can pickle them in a saucepan.
I give the recipe in the form in which it came to me. The proportions here are quite large, but I decided not to change them. Someone will want to salt only half a kilogram of fruit, someone will want to salt 3, and someone will want to salt all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone will be able to calculate for themselves required quantity kilograms and grams.
We will need:
- cucumbers – 10 kg
- dill - 320 gr
- currant leaf - 320 g
- horseradish leaf - 170 gr
- chopped garlic - 20 g
For the brine:
- water - 7 liters
- salt - 320 gr
- vodka – 150 ml
It is very convenient to salt a kilogram of vegetable for testing. In this case, simply divide the weight of all other ingredients by 10.
Preparation:
1. Wash the fruits and cut off both ends. Take not very large specimens, their skin is more tender and they turn out more tasty because of this. Brine through the thin skin better nourishes the inner pulp.
Prepare all the greens at once so you have them on hand.
2. Place the cucumbers in a barrel, placing them in layers with herbs and garlic.
The top layer must be made of greenery.
3. Boil water and add salt to it. As soon as the salt dissolves, pour in vodka and immediately turn off.
4. Pour the hot brine into the keg. Press down the contents with not very heavy pressure; just a flat plate will be enough.
5. The next day you can eat them.
But on the same day they will need to be removed to the basement. I think that not every house has a barrel and a cellar. Therefore, we salt our vegetable in a saucepan and store it in the refrigerator.
I myself love it when there is so much to choose from. When you try to cook different recipes, there will certainly be one among them that you love the most.
But there are so many people, so many opinions, especially when it comes to taste. What I like most is not necessarily what someone else likes.
So try it and find your own recipe. Our summer is long, so why not, but cucumbers are always born in large quantities. Therefore, you can try a lot of different options.
And I'll leave it at that. And I want to wish everyone that you always get only the most delicious cucumbers!
Bon appetit!
Dear hostesses, greetings to you!
Today we are sharing recipes for quick, lightly salted cucumbers that are very tasty, crispy and aromatic.
How great it is to use such cucumbers with young potatoes, and if you also use them at the dacha, fresh air- so beautiful!
We have posted for you several recipes from cookbook, which was left over from my grandmother.
So these recipes are proven, family recipes, which then wander from generation to generation.
We will prepare all the cucumbers using a bag, because... it’s very convenient, you don’t need any containers, brines, or anything else. Only the vegetables themselves and spices for them.
Make a note of it, it will come in handy!
To make it easier to navigate through the article, use the links in this box:
Crispy lightly salted cucumbers in the refrigerator in 2 hours
This is a recipe for delicious, gourmet cucumbers in a bag, in just a couple of hours!
You can leave them whole, or you can cut them into halves or pieces. The finer the cucumbers are chopped, the shorter their cooking time will be.
If the pieces are very small, then just half an hour in the refrigerator and you’re done.
Ingredients
- Cucumbers – 1 kg
- Garlic - 3-4 cloves
- Black pepper - to taste
- Dill - 1 bunch
- Salt - 1 tbsp. l
- Sugar - 1 tsp.
Preparation
It is better to take cucumbers freshly picked, small and with pimples. These are the ones that remain elastic and crispy after salting. They will need to be washed well.
If the cucumbers have been picked a long time ago and are wilted, place them in a bowl of water for 2-3 hours, this will help them regain their elasticity.
Cut off the ends on both sides of all cucumbers.
Crush the garlic with a knife and chop into small pieces.
We cut the dill as desired. You can even put whole branches.
Place all ingredients in a plastic bag. Salt, pepper, sugar.
We tie the bag and, stirring it, mix its contents.
After which the bag goes into the refrigerator for two hours if you put in whole vegetables. If you cut it into pieces, then half an hour will be enough.
Shake the bag periodically to better distribute the salt.
After the specified time has passed, you can take them out and eat them! Yummy!
Quick preparation of lightly salted cucumbers - in 5 minutes
This is a spicy five-minute recipe. It comes in handy when you need to quickly prepare snacks and set the table.
Ingredients
- Cucumbers – 1 kg
- Hot green pepper - 1 piece (small)
- Dill bunch - 1 piece
- Cilantro bunch - 1 piece
- Soy sauce - 2 tbsp. l
- Garlic - 4-5 cloves
- Olive oil - 2 tbsp. l
Preparation
Rinse the cucumbers well and, if you have time, soak them in water for two hours.
Cut off the butts and divide the middle into halves or quarters. It can be even smaller.
Finely chop all other ingredients, including green pepper. We don’t even clean it of seeds.
Place vegetables, herbs and spices in a bag, pour in soy sauce and oil, seal and mix the contents.
Let sit for 5 minutes and spicy snack ready!
Lightly salted cucumbers in a bag per day
This recipe is spicy and piquant, which is especially welcomed by men. And that’s why it doesn’t linger for a minute.
Ingredients
- Cucumbers – 1 kg
- Garlic - 4-5 cloves
- Hot pepper - half
- Bunch of dill - 1 piece
- Bunch of parsley - 1 piece
- Dry mustard - 1/2 tsp
- Peppercorns - 5-6 pcs.
- Dry dill umbrellas
- Salt - 1 tbsp. l
- Sugar - 1 tbsp
- Wine vinegar or plain vinegar 6% - 2 tbsp. l
Preparation
Prepare the package. Trim the butts off the cucumbers and cut them into halves or quarters.
Place dill umbrellas in a bag, without stems, because they can pierce thin polyethylene.
Next, load the cucumbers into the bag.
Green dill and parsley, garlic and hot pepper chop small pieces. And in the same way send them after the cucumbers.
Sprinkle mustard, salt, sugar, and peppercorns on top.
Finally add vinegar. If you don't like it, you can do without it. It will still turn out very tasty.
We tie the bag, touch it, and mix the ingredients inside with our hands so that the spices are well distributed.
Leave for half an hour at room temperature, stir again, and then place it in the refrigerator overnight, or better yet, for a day.
You can eat in the morning. Mind-blowing, spicy, aromatic, just begging to be put into your mouth.
Bon appetit!
Delicious lightly salted cucumbers with garlic
Delicious recipe with young garlic, horseradish and basil. You'll lick your fingers more than once!
Lightly salted cucumbers are a great summer snack. Sometimes you really want to crunch a lightly salted cucumber, but you have to wait a long time for them to be salted. in the classic way, I don’t want to at all. Therefore, today - recipes for lightly salted cucumbers according to quick recipes. You can get crispy greens in just 5 to 15 minutes. It all depends on the chosen recipe and the method of slicing the cucumber. But first things first.
To get delicious crispy cucumbers in a short time, you need to know how to choose them. You will need greens with thin skin and definitely pimply ones. They should also be the same size - about the size of your index finger, maybe smaller - and always fresh. It is better not to take those that have already wilted - their juiciness will be rather poor.
All recipes contain herbs and garlic. After all, they are best suited for quick salting. To pickle crispy cucumbers, you can use a regular plastic bag, jar or pan.
Lightly salted cucumbers with garlic and herbs in a bag - quick recipe
Lightly salted cucumbers can be made in a bag. This method refers to dry pickling because it does not use water.
Ingredients:
- fresh pimpled cucumbers – 500 grams;
- coarse salt – 15 grams;
- two garlic cloves;
- a bunch of dill;
- zip bag for freezing, but you can also use a regular thick plastic bag.
If desired, you can add a little granulated sugar - ½ teaspoon. Fresh parsley will improve or simply complement the taste of pickling. Personally, I really like her. You can also add a spicy note of heat, then put a little - no more than a spoon without a slide - mustard powder. You can add blackcurrant leaves to the bag.
Preparation:
- Wash the cucumbers, but do not peel them. We cut off their butts and ends.
First, they can be briefly placed in cold water for about 30 minutes. Then they will be even juicier.
- Wash the dill and other greens and chop them finely.
- Take garlic cloves. Place them on the board and press them down a little with a knife. They will be much easier to clean. Remove the scales and cut into small cubes. But you can put the garlic through a press if you don’t like whole pieces of it.
- Everything is ready. Now we cut the cucumbers. There are some tricks here too. After all, the salting time depends on how the cucumbers are cut.
5 – 15 minutes – cut into thin slices.
25 – 60 minutes – cut the greens into thin bars. First in half, and then each half in half again.
From 2 hours – place the cucumbers whole or cut them in half crosswise.
In my case, these are blocks.
- Place the cucumbers in a bag and add all the spices. If you salt greens with mustard, you must first mix it with salt. Shake the bag so that all the pieces are evenly coated with the dressing. And tie or close the bag.
Periodically shake the cucumbers so that the pickling proceeds evenly. You also need to try them so as not to overdo it.
During the entire pickling time, keep the bag of greens on the kitchen table, and before serving, put them in the refrigerator so that they cool and become deliciously crispy.
You can store such lightly salted cucumbers for no more than a day and always in the refrigerator.
Instant lightly salted cucumbers - recipe in a saucepan
Lightly salted cucumbers can be cooked in a saucepan. This recipe necessarily uses brine - hot or cold. The time for salting the greens will depend on its temperature.
Ingredients:
- cucumbers – 2 kg;
- water – 1 liter;
- vinegar – ½ tsp;
- salt – 1 tablespoon with a small slide;
- garlic and dill umbrellas.
Proportion of water and salt - take a spoonful of salt for 1 liter of water.
Preparation:
- Wash the cucumbers under running water, cut them off on both sides and put them in cold water for 2 hours.
To make the cucumbers salt faster, make cross cuts at both ends before placing them in the pan.
- Place chopped garlic on the bottom of the pan. Top it with greens, then cucumbers and again garlic and herbs.
Don't skimp on seasonings - then the cucumbers will turn out even tastier.
- Mix water, salt and vinegar. This will be a pickle. You need to boil it, then the cucumbers will be salted within a day.
You can fill them with cold brine, but you will have to wait 3 days. Although the cucumbers turn out amazing.
- Pour hot brine over the cucumbers until it covers them. We put a plate on top and a 3-liter jar filled with water on it - this will be oppression.
The pan should stand at room temperature for a day. Bon appetit!
Lightly salted cucumbers - cold water recipe
Lightly salted cucumbers go well with new potatoes. It turns out to be a very tasty and satisfying tandem, so every housewife should have such a recipe in stock.
I suggest you prepare lightly salted cucumbers using the cold method. The greens turn out crispy, but do not lose their attractive appearance.
Ingredients:
- 1 kg cucumbers;
- 1 liter boiled water;
- 2 tbsp. l. salt (70g);
- 1-3 cloves of garlic;
- black currant leaves;
- dill;
- cherry leaves (optional);
- horseradish leaves.
Preparation:
- Wash the greens and cucumbers thoroughly. Zelentsy should be placed in very cold water for 1 – 2 hours.
- Then cut off their ends.
- Cut the garlic into slices.
- Now we will prepare the brine. Boil water and add salt to it and stir. Then leave the brine to cool - it should become cold before pouring.
- Place half of all the cooked herbs and all the garlic on the bottom of the pan. Place prepared cucumbers on top.
- Now pour in the brine. It is best to do this through a sieve, because the salt can sometimes contain small pebbles.
- Place the remaining herbs on top and cover the pan with a towel.
- After a few hours, close it with a lid and leave for another 12 - 16 hours.
If you like your cucumbers saltier, keep them in the brine longer. Bon appetit!
Crispy lightly salted cucumbers in a jar - a quick recipe
You can make crispy lightly salted cucumbers very quickly if you cut them into thin rings.
Ingredients:
- 330 g cucumbers
- 1 tsp (5 g salt)
- 1 clove of garlic
- fresh dill
- 1/3 tsp. ground cumin (optional)
Preparation:
- Wash the greens, trim both sides and cut into thin slices.
- Place them in a jar.
- Add finely chopped dill, chopped garlic and salt there.
- Close the jar and shake it well.
- After 5 minutes, shake it again and do the same operation after another 5 minutes.
After a total of 15 minutes, the cucumbers can be laid out and eaten. Bon appetit!
I suggest you watch a video recipe for preparing lightly salted cucumbers in mineral water
Bon appetit and see you new recipes!
