Nature pleases with beautiful young green foliage and, looking at all this beauty, I remembered my favorite way of making crispy salted cucumbers. In our family, everyone loves such cucumbers without exception. According to this recipe, they turn out to be super crispy, hard, their rich flavor is preserved. green color. And the taste! ... Mmm ... beyond words. It's something. Yes, under the barbecue, under the potatoes. Well, I think you already understood that this recipe for crispy cucumbers should not be overlooked - in the summer you will need it many, many more times: it has been tested repeatedly. Record!
Ingredients:
- fresh cucumbers - two kilograms;
- dill greens - one bunch;
- garlic - one large head;
- salt - two tablespoons without a slide.
Crispy lightly salted cucumbers. Step by step recipe
- two kilograms fresh cucumbers rinse with cold running water. Inspect for rot or other damage.
- We place them in a deep bowl or other container, pour on top cold water(so that the water completely covers our cucumbers) and let stand for one to two hours.
- Tip: for pickling cucumbers, an important point is the choice of the cucumbers themselves. After all, beautiful and tasty result, first of all, depends on how you approach the choice of cucumbers when buying. What you should pay attention to: size (it is best to choose small cucumbers of the correct shape: no more than 15 centimeters long), peel (should be undamaged, dark green, elastic). A bumpy surface with small spikes indicates that there are fewer seeds in such cucumbers, and the flesh is denser and crispier, without voids. Such cucumbers are ideal candidates for our recipe. I also want to add that cucumbers grown in open ground, much more aromatic and tastier than greenhouse ones.
- We wash a bunch of dill with cold running water and cut it into a length of three to four centimeters (not finely).
- We disassemble the head of garlic into cloves, peel each of them from the husk. I always choose a bigger head of garlic as I love the tangible flavor of garlic in a jar of pickles.
- While the cucumbers are soaking, you need to prepare the jars. According to this recipe, I can fill two liter jars. You will choose the size and number of cans yourself, since everyone different varieties and sizes of cucumbers. Each hostess will be able to tamp them into jars in different ways. BUT! The speed of eating these crispy salted cucumbers will be equally high for everyone. And after a couple of days, you will again return to the stage of preparing cans. Fortunately, nothing needs to be sterilized!
- So, wash the jars well and lay out the bottom with dill.
- After two hours, drain the water from the bowl of cucumbers.
- We begin to tightly pack the cucumbers in a jar, add a couple of cloves of fragrant garlic, a little more dill.
- Fill the jar with cucumbers to the top.
- Then add one tablespoon of salt without a slide to each jar (for one liter jar cucumbers is one tablespoon of salt without a slide).
- Fill our cucumbers in a jar to the top with boiling water, cover nylon cover and shake well.
- Then we remove the lid and leave the jars with lightly salted cucumbers on the table for pickling them.
- A day later, our crispy salted cucumbers are completely ready for use.
Be sure to try cooking salted cucumbers according to this recipe. Cucumbers always turn out tasty and crispy, and there are no difficulties in cooking. Such lightly salted cucumbers perfectly increase appetite and perfectly complement any lunch or dinner. Both kids and adults love them.
a bit earlier. And since there are countless such recipes, I promised that I would still return to lightly salted cucumbers. I keep my promise and assure you that these recipes are not a bit worse, and someone might like it even more than the previous ones.
Eat crunchy lightly salted cucumbers, but saliva still accumulates, it is so tasty. And you can't describe the smell of brine. He alone stimulates the appetite. A lot depends on your spices that you put in for salting.
I try to experiment. I add some leaves, then others. Then I’ll put another pepper, not peas, but hot peppers or a mixture of peppers. Or some other spices. Therefore, I advise you to do it first in accordance with the recipe, and then experiment what you like.
How to make lightly salted cucumbers - the best recipes
Here we will consider very interesting recipes salted cucumbers and everyone is good in their own way. Be careful with hot peppers, especially if children will eat cucumbers. Keep in mind that if the cucumbers stand longer than the specified time, they will become saltier.
So go ahead! All success!
Menu:
Lightly salted cucumbers with garlic and instant herbs
Ingredients:
For 3 cans of 1l:
- Cucumbers - 1.8 kg
- Dill - 3 sprigs
- Garlic - 9 tooth.
- Salt - 4 tbsp.
- Water - 2l.
- Currant leaf - 6 pcs.
- Peppercorns - 8-10 pcs.
- Carnation - 4 pcs.
Cooking:
1. Rinse cucumbers and let dry. Try to pick cucumbers of the same size. In order not to spoil the salting, try the cucumbers, if they are bitter. Because even after salting they will be bitter. Feel free to replace them.
2. We will wash the jars well and dry them. At the bottom of the jar we put dill, garlic cloves and currant leaves.
3. We put the cucumbers, or rather we put them in jars very tightly to each other.
4. Cooking pickle. Pour water into a saucepan. Adding Bay leaf, peppercorns, cloves. Add salt. For one liter of water you need 2 tablespoons of salt. Stir, put on fire and bring to a boil.
5. Pour boiling water over cucumbers in jars. Banks must be full.
6. Close the jars with lids and leave at room temperature for 1 day.
7. A day has passed. We open the jar and take out the cucumbers for testing. What a scent ... uh ..
8. Cut, perfectly salted. Delicious, crispy. We put the rest of the cucumbers in the refrigerator. They taste even better cold.
Bon appetit!
Recipe for lightly salted cucumbers in a package with hot peppers and mustard
Ingredients:
- Medium cucumbers - 1 kg.
- Garlic - 1/2 head
- Hot pepper - 1/2 pc.
- A bunch of dill - 1
- A bunch of parsley - 1
- Dry mustard - 1/2 tsp
- Allspice sweet peas - 5-6 pcs.
- Salt - 1 tbsp. (no top)
- Sugar - 1 tbsp
- Wine vinegar or 6% - 2 tbsp.
Cooking:
1. My cucumbers, put in a bowl and pour very cold water. You can add ice to the water. We leave the cucumbers filled for 2-4 hours. Better by 4. Then the cucumbers will be very crispy.
2. Cut off the tips of the cucumbers on both sides and cut the cucumbers lengthwise into 4 parts. If the cucumbers are small, you can only cut into 2 parts.
3. We put dill umbrellas in a regular plastic bag. If there are currant, cherry or horseradish leaves, then it will also be good to put them with dill.
Check the package before you bookmark it to make sure it's intact. Put only leaves, without stems, especially dry dill, so as not to pierce the bag.
4. Put the chopped cucumbers into the bag.
5. Cut fresh herbs. First, we cut off the stems, put them together with the greens and cut all this not finely, but not very large either.
6. Pour the chopped greens into the bag. Here we squeeze out part of the garlic, about 3 cloves.
7. Finely chop the remaining garlic and put it in the bag too.
8. Cut the hot pepper into small circles. Don't let your guard down. Hot peppers is very sharp. Add pepper to taste.
9. Pepper also put in a bag.
10. Add mustard, peppercorns, salt and sugar to the bag. Do not take extra salt, it is very fine and not suitable for salting.
11. At the end, you can add vinegar or replace it with ordinary table 6% vinegar. This is not necessary, but many people like a sour marinade.
We start salting
12. We tie the bag at the very top so that there is room to mix the cucumbers. Now mix everything well by shaking the bag so that all the products and spices are distributed evenly.
Don't be lazy. Mix thoroughly. The taste of each cucumber depends on this.
13. Put the package with cucumbers in a bowl (just in case, it suddenly breaks and starts to leak) and let stand for 30 minutes at room temperature. After half an hour, put in the refrigerator. After 2 hours, the cucumbers are ready, you can eat.
Here we have disagreements in the family. I like cucumbers to stand overnight, and my wife, on the contrary, so that they are semi-fresh, i.e. after 2 hours in the refrigerator.
14. This time I won, we get cucumbers from the refrigerator in the morning. Look at how much juice the cucumbers gave in the package.
15. Cut the bag and put the cucumbers in a cup. What an aroma spread throughout the kitchen.
16. Cucumbers are completely salted or, if with vinegar, then marinated.
17. We try. They crunch so that it lays the ears.
Try it too.
Bon appetit!
Recipe for crispy salted cucumbers in a 3-liter jar
Ingredients:
For a 3 liter jar
- Cucumbers - about 2 kg.
- Salt - 2 tablespoons
- Sugar - 1 teaspoon
- peppercorns
- Garlic - 1 head
- Leaves of horseradish, currant, cherry
Cooking:
1. We will pickle cucumbers in a 3-liter jar. So let's prepare the jar first. It's easier than jam. The jar needs to be rinsed with soda hot water and rinse cold.
2. Cooking the brine. Pour one and a half liters of water into a small saucepan. A 3-liter jar filled with cucumbers just contains one and a half liters. Add 2 tablespoons of salt and a teaspoon of sugar. We mix everything, close the lid, put it on the stove and leave it to boil the water.
3. We put horseradish leaves on the bottom of a three-liter jar, break dill umbrellas together with hard stems so that they fit and also put them in a jar. We also put currant leaves, cherries.
4. Take black peppercorns. Cut the garlic cloves in half and send them to a jar with peppercorns.
5. Washed cucumbers need to cut off the tips on both sides. After that, put the cucumbers in a jar. When half of the jar is laid, we put all the spices on top again. Horseradish leaves, currant leaves, cherries. Be sure to put dill, garlic, peppercorns again.
6. We put cucumbers on the spices until we fill the jar to the top. Again, put all the spices on top. All leaves, dill, remaining garlic and pepper.
7. Our brine is boiling. We turned off the stove, removed the brine from the burner and let it stand for 5 minutes to cool down a bit. You can not pour cucumbers with boiling water.
8. We begin to pour the brine into the jar. Pour a full jar so that the brine covers the cucumbers completely. Pour in and close the lid immediately.
9. Leave the jar on the table for a day, so that it cools down completely. After a day, put the jar in the refrigerator.
10. After another day, we take out the jar from the refrigerator. The cucumbers have darkened, this is normal.
11. We take out the cucumbers from the jar and, of course, immediately try. Firstly, the flavor of the brine is amazingly delicious. Secondly, the cucumbers turned out loudly - crispy, which is what we wanted.
12. Our cucumbers are ready. Get away with glory. Use this lightly salted cucumber recipe and you will get crispy, tasty, fragrant, lightly salted cucumbers.
Store them in the refrigerator if you don't eat them all at once.
Bon appetit!
Summer is in full swing and it's time to think about creating delicious homemade preparations for the winter. Pickles are one of my favorite winter treats. Today I will tell you how you can cook delicious homemade pickles. fast food.
A clear and easy step-by-step recipe is suitable even for beginners in canning. Quick pickles you can cook in just a few hours.
Ingredients:
- fresh cucumbers - 1 kilogram;
- pickled cucumbers - 2 pieces;
- garlic - 1 head;
- black peppercorns - to taste;
- granulated sugar - 1 tbsp;
- salt - 2 tablespoons;
- water - 1 liter;
- greens for marinade (blackcurrant leaves, horseradish leaves, cherry leaves etc.) - to taste.
As fragrant spices for the marinade, use those herbs and leaves that you like. If you have never rolled cucumbers before, I recommend starting with a mixture of dill, black peppercorns, horseradish leaves and blackcurrant leaves.
How to pickle cucumbers quickly and tasty
Rinse the cucumbers thoroughly, cut off the tails or just gently peel the skin from the "ass" and pour cold water over it.
Let the cucumbers soak in water for 3-4 hours at room temperature. The more cucumbers are infused, the faster the brine will “take” them.
Soaked cucumbers and greens for the marinade are laid out in layers in three-liter jar. You can lay cucumbers and greens for the marinade arbitrarily, not in layers - at your discretion. The main thing is to evenly distribute all the ingredients so that homemade quick pickles have the same even taste.
Add a few pickled cucumbers to the jar. This is done so that fresh cucumbers “grab” faster.
Boil water in a separate saucepan. Add salt and sugar to it, mix thoroughly. Pour the cucumbers with boiling brine and close the lid.
You can try homemade instant pickles within a few hours after you pour boiling water over everything. I recommend rolling them up in the morning, then by the evening they will be ready. If you want to cook lightly salted cucumbers, then just pour the marinade directly into the saucepan with the soaked fresh cucumbers and don't add salt. Bon appetit!
Rules healthy eating means to offer cold appetizers before serving the main dishes, which increase appetite and speed up metabolism. One of these snacks can rightfully be called lightly salted instant cucumbers, the recipe of which every culinary specialist should have in his arsenal. Fresh vegetables can be found in the trading network all year round, and if there are no home-made preparations for the winter, then imported fresh fruits can also be used.
Salting Ingredients
Quick pickling of cucumbers can be done in several ways, which we will be happy to list and briefly outline each technology. You just have to choose a quick recipe for lightly salted cucumbers that suits you.
Before studying the technologies, it should be said that the same ingredients are used for the brine, with which you can vary based on your own taste preferences.
Salt
Salt is used rock, not iodized.
For brine, the proportion is as follows: 1 table is required for 1 liter of water. a spoonful of salt, although some home cooks recommend 2 tablespoons.
It is worth noting that everything is determined by one's own experience. For dry pickling of vegetables - for 1 kg of cucumbers we take about 1 table. spoon rock salt.
Greens and herbs
How to quickly pickle vegetables without the use of special herbs? No way! The standard set is seeds, umbrellas and dill leaves combined with garlic.
But most recipes also contain additional spicy and aromatic herbs, such as tarragon, savory, cilantro, basil, and others. It turns out that greens and parsley stalks should not be put with cucumbers, because then they soften and lose their crunchiness.
In addition to herbs, real salting specialists use plants rich in tannins, such as leaves and bark of oak, cherry and currant leaves, leaves and horseradish root.
Such additives prevent lightly salted vegetables from becoming too salty and peroxide, besides, pickles become pleasantly crispy.
Herbs and spices
The most popular spice is garlic. It is cleaned, cut into several pieces and put to vegetables. As the saying goes, “garlic can never be too much” - it gives strength and flavor to lightly salted cucumbers, and not only them!
From spices, bitter and fragrant peppercorns, red hot peppers, bay leaves and cloves are added to pickles. The amount depends on taste preferences.
But remember that too many strong spices destroy the flesh of the fruit and they become soft and over-salted.
Sugar
Sugar speeds up fermentation, but how can you quickly cook lightly salted cucumbers if you do not speed up the fermentation process?
We take a little less salt for sugar: for 1 liter of water - about 1-2 teaspoons. spoons or per 1 kg of fruit - about 1 dessert spoon. But it is also worth saying that you can do without sugar. It's a matter of taste!
*Cook's advice
Cucumbers choose medium and small sizes, maintaining approximately the same size of the fruit so that they are evenly salted. Be sure to cut off the “butt” of the fruits, which will allow them to quickly “salt”.
How to quickly pickle cucumbers
Ingredients
- — 1.5 l + -
- - 2 tsp + -
- - 2 tbsp. l. riding + -
- — how much will go into a 3 liter jar + -
- – 2-3 umbrellas + -
- - 4 cloves + -
Cooking
- This fast way lies in the fact that prepared cucumbers, spices and herbs are placed in a 3-liter glass jar and filled with brine.
- In order for the recipe to quickly make it possible to get a fragrant crispy snack to the table, cucumbers in a jar, the bottom of which is covered with greens, must be laid vertically, covered with sugar and salt on top and poured with boiling water.
- Leave the glass container at room temperature for active fermentation.
After a day, the snack is ready!
Cook's advice
If you pour plain, purified, but cold water, this increases the salting time of vegetables up to 2-3 days, but in this case, lightly salted cucumbers will become more crispy and fragrant. Choose!
Dry method of salting "in a bag"
This is a very popular method that can please you with ease of preparation and excellent results.
- Prepared fruits of the same size are laid in a dense plastic bag, there we add greens and spices, well worn between the palms, sprinkle with salt and sugar and tightly tie the bag.
- For 1 kg of cucumbers we take about 1.5 table. tablespoons of rock salt and 1 tsp. Sahara.
- We diligently grind its contents in our hands - for an even distribution of salt, sugar and aromatic herbs.
- We leave it in a warm place (but not in the sun) for a couple of hours, periodically stirring the contents of the package, and then move it to the refrigerator.
After 6-10 hours, salted cucumbers can be served on the table.
How to cook cucumbers in 2 hours
And how to cook salted cucumbers in an hour or 2 hours? Are there such options? Of course have! And they are so easy to prepare that you can treat your family with freshly prepared lightly salted vegetables almost all year round.
It is enough to cut each cucumber into four parts along the fruit and salt it in a dry way (1 tablespoon of salt is required for 1 liter of water).
While you're preparing lunch or dinner, a healthy snack is "suitable." We set the table, serve the main dishes and surprise everyone quick recipe pickles!
Pickled cucumbers in 15 minutes
And how to make salted cucumbers in 15 minutes? And is it possible? Yes! Even a "five-minute" is possible - for the most impatient! We open secrets!
- Wash the vegetables, cut off the ends, and cut each fruit into 4 slices and put in a tight plastic bag. For the recipe you will need 1 kg of cucumbers.
- We mix spicy herbs, finely chopped garlic (6-7 cloves), salt (1.5 tablespoons) and ground black pepper (a pinch), break a few bay leaves and pour cucumbers.
- We tie the bag and carefully grind its contents in our hands. We leave in a warm place.
Tasting in 15 minutes!
Cucumbers "five minutes"
The whole secret is quick salting- in small cuttings of fruits! This method can be called winter, because for prescription will do and greenhouse crop.
In addition to all standard spices and herbs (and in winter time they can also be dried), we use:
- 700 g cucumbers;
- Vegetable oil - 100 g;
- Salt - 1 tablespoon;
- Glass jar suitable for mixing ingredients.
How to cook cucumbers in 5 minutes
- We cut the cucumbers into rings about 4 cm wide, and then cut the resulting pieces into strips 1 cm thick.
- We put all the cuts in a jar, cover it tightly with a lid and begin to shake vigorously for 3-5 minutes.
Ready! In just 5 minutes we get a wonderful snack that leaves no one indifferent. Swept off the plate in the same 5 minutes!
Salted cucumbers in their own juice
This method is not as popular as the more familiar ones, but men are crazy about her! Instead of water for brine, they take filtered cucumber juice(without pulp).
Gorgeous lightly salted cucumbers are obtained, and the brine can be used further "as intended"! Is it possible to pour such a tasty treat?
We hope that after studying and trying our quick pickled cucumber recipes, you will add your own zest to each. After all, everything that we cook with passion and imagination cannot be tasteless. Dare!
