It's time for the abundant fruiting of cucumbers. To be honest, neither I nor my household have a special love for pickles we don’t test it, that’s why I usually pickle cucumbers - it’s certainly eaten straight from the jar under a clean one.
But if there are too many cucumbers, and there is no time or desire to mess with the marinade, then I just salt them on hastily directly in a saucepan, bucket or jar, and the choice of container depends on the number of cucumbers.
This method does not require much effort, the cucumbers are lightly salted, crispy and fragrant. After a couple of days, they can be eaten, immediately removed from the brine. After three days, you can roll up and put away for storage, and the process of rolling itself is surprisingly simple, it does not require boiling brine and other troubles.
So, in order: How to pickle cucumbers in a saucepan in cold water, the recipe, as usual, with a photo
First of all, cucumbers need to be soaked in cold water for a couple of hours. Then wash thoroughly and sort by size. Small and beautiful, I put aside for cooking. Those that are larger will go to harvest salted cucumbers in a saucepan.
Now you need to prepare a suitable container, as I wrote above, its choice depends on the number of cucumbers: you can take a bucket of food plastic, glass jar volume of three, five or ten liters, or the usual enamel pan. There is no need to sterilize the selected container, it is enough to rinse it thoroughly.
At the bottom of the selected container, lay well-washed horseradish leaves and dill umbrellas, two or three each; about ten leaves black currant and cherries; if available, add a branch of tarragon; Don't forget the head of garlic. Garlic can not be peeled and disassembled into teeth, it is enough to wash it thoroughly from the ground, cut off the root part and top, and then cut it across into two parts.
In this amount, I usually take greens in an eight-liter pan. If you have a three-liter jar, then reduce the amount of greens by half.
Now you need to fill the container with cucumbers, after cutting off their tips on both sides.
Well, that's half the job done. Now we will fill the cucumbers with brine. But, how to pickle cucumbers in a saucepan in cold water and not be mistaken with the amount of water and salt? Very simple: I have a large measuring cup, I pour a liter of cold water into it, add two tablespoons with a small slide of large, non-iodized table salt, stir until completely dissolved and pour the resulting brine into a container with cucumbers. And so I do until the cucumbers are completely covered with salt water.
Filled with cucumbers? Great, now we cover them with horseradish leaves, then with a heavy plate so that they do not float up, cover the pan with a lid, that's all. If horseradish leaves are large, I separate the rough petiole, thus obtaining a kind of "horseradish" cloth.
If you don’t have a lot of cucumbers, and you only salted a jar, then do the same: put horseradish leaves on the cucumbers. Cover the jar with a regular plastic lid or wrap it with a thick napkin.
First, a jar or pot of cucumbers can be put in the refrigerator on the bottom shelf. Thus, they will be salted for a little longer, about a week, but at the same time, you can store them directly in this jar until you eat everything.
If you leave the container with cucumbers at room temperature, then lightly salted cucumbers in a saucepan will be suitable for food in a day. After three days, they can be rolled up in jars and stored in a cellar or basement.
How to do it? Readiness for canning lightly salted cucumbers in a saucepan can be determined by color, it will change from bright emerald to olive.
Do not wait for the brine to become cloudy, and as soon as the cucumbers change color, place them tightly in hot sterile jars, pour boiling water directly from the kettle.
After five minutes, drain the water and pour boiling water again.
Wait another five to ten minutes and pour boiling water for the third time, immediately roll it up with boiled lids and, turning it upside down, wrap it with a towel or blanket. Leave in this position for a day, and then transfer to the basement or cellar.
In this form, cucumbers can be stored for more than two years, while retaining the taste and aroma of barrel-cured cucumbers. By the way, such cucumbers are the best suited for cooking. And if they suddenly turn a little sour, they will generally become an ideal option.
Well, now you know how to pickle cucumbers in a saucepan in cold water.
I want you to be creative winter preparations and Bon Appetit!
Publication date: 09/24/2017
I already gave recipes for lightly salted cucumbers a little 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 salted cucumbers. Recipes for lightly salted cucumbers with spices
Here we will consider very interesting recipes salted cucumbers and each is good in its 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!
1. Recipe for lightly salted cucumbers with garlic, pepper and cloves
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
2. Recipe for lightly salted cucumbers in a bag with hot peppers and mustard
Ingredients:
- Medium cucumbers - 1 kg.
- Garlic - 1/2 head
- Hot pepper - 1/2 pc.
- A bunch of dill - 1
- 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 are very hot. 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!
3. Recipe for crispy salted cucumbers in a 3-liter jar
Ingredients:
For 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.
Lightly salted cucumbers - excellent summer snack with or without reason. They are great to serve with boiled potatoes, kebabs, fried chicken, to any other dishes; use as a component for salads, and just crunch for pleasure.
I'm not talking about how good they are for strong drinks - you simply cannot find better snacks!
Ways to prepare such an appetizer simply can not be counted. And all because the people's love for this business is too great. In addition, when they grow in their own beds, and you shoot them every day in a bucket, then all that remains is to conserve them and lightly salt them. Because to overpower them in other ways is simply not possible.
But if conservation is a responsible and long process, then salting them quickly is just what you need. Therefore, they are salted in pots, jars, and simply in bags. Salted in the evening, and in the morning you can already serve it on the table. And there are super fast ways, thanks to which they can be served at the table in half an hour. These are the methods of salting in packages, beloved by many, or express methods.
In today's article, we will consider such quick methods just today. Of course, we cannot reflect all of them in one article, since there are just a lot of them! But at least the most basic and popular ones need to be known.
The most convenient way to cook lightly salted cucumbers 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, in large fruits, rather large seeds are formed 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 pieces (medium size)
- horseradish leaf - 1 pc.
- dill - 4 umbrellas (2 - 3 sprigs)
- garlic - 2 cloves
- Red capsicum- taste
- black peppercorns - 7 pcs
For filling:
For 1 liter of water - 1 tbsp. a spoonful of salt
Cooking:
1. Wash fresh strong fruits, cut off the ends. If they are solid, then they can be used immediately. And if the fruits are sluggish, then they must be poured for 3-4 hours with cold water. During this time, they will be saturated with water and after salting they will be hard and crispy.
2. Thoroughly rinse the greens. I always take dill by eye, only their approximate amount is given in the composition of the ingredients. You can use any of its parts - the umbrellas themselves, and the stem, and their openwork foliage. If the dill bush is large, then the stem must be cut.
In general, it is better to use different parts of it. It will be better for both taste and aroma.
3. Peel the garlic. Cut it into thin slices.
4. If you like spicy snacks, then cook a piece of red capsicum. Personally, I always add it to pickles, at least, at least in lightly salted ones. I add quite a bit, so that eating finished product you don't feel it at all. But it leaves its own little taste mark.
5. Put 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, then it’s better to boil a little more later.
6. As soon as the water boils, pour salt into it and mix. If you want to add a little sweet note, then add one and a half tablespoons of sugar.
7. In the meantime, the water is boiling on the stove, put all the cooked ingredients in layers in the pan. Put some greens down, then cucumbers, and the remaining greens.
In principle, it does not matter how you distribute the ingredients. But it is desirable that a little horseradish and dill be on top. They need to sort of cover the top layer.
There is no need to take a large pot for so many fruits. Otherwise, more brine will be needed. See that after laying out the cucumbers in the pan, there is enough space left for him.
In addition, it will be inconvenient to put a large pan in the refrigerator, it will take up all the free space there.
8. Well, everything is laid out, and by this time we have already prepared the pickle. It must be salty. When you add salt, do not be afraid that there may be a lot of it.
Pour the boiling brine into the filled pot. It should completely cover all its contents. If the filling was not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as many as you need.
9. Prepare a saucer the size of the inside of the pan and place it on top so that it plays the role of oppression and crushes all the contents.
10. Leave at room temperature overnight. In the morning our salted cucumbers ready. Especially if they are small. If they are larger, they will need a little more time.
11. But no matter how it was, in the morning you need to put the pan with the contents in the refrigerator. The salting process will take place there as well. But in the refrigerator, the brine will retain its transparency. If you leave it at room temperature, then soon it will begin to become cloudy and sour. And the fruits will also acquire a sour taste.
That's basically it! Cucumbers can be eaten and enjoyed with 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 specially for this article, and we really hope that it will help you quickly cope with the task. Go to the channel, see other materials, there are a lot of interesting things. Friends, and do not forget to subscribe and press the bell so as not to miss new interesting recipes!
Snack cucumbers cooked in a bag for 1 hour
This version of salting is incredibly loved by the people, and in this way they are cooked 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 harvested, and after eating a few fresh ones, they immediately take up the packages.
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 do not inadvertently jump out of the package.
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 a 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
Cooking:
Medium-sized varieties are best suited for this method. Moreover, they can 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. And you can cut them into medium-sized circles, or sticks. It also depends on their size.
The smaller you cut them, the faster the salting time.
A feature of this method is just that the vegetable is necessarily cut. How you do it doesn't make much of a difference. The main thing is that the pieces are not too big or too small.
2. Chop the garlic as finely as possible, this is important. We need garlic juice, which will quickly penetrate the pulp of the fruit. Therefore, for this, you either need to chop the garlic very finely, or use a garlic press.
3. We also need to cut the dill smaller. For this recipe, only the tender parts of the dill are needed, the coarse stems are separated and removed. If in other methods of salting you can use any of its parts, then only openwork twigs are suitable here.
And lovers can still add a little parsley for taste and aroma.
4. Tear half a sheet of horseradish with your hands into small fragments, so that later you can easily remove them.
Sometimes there is no horseradish, so nothing terrible will happen if we do not add it. When we salt cucumbers in this way at work, no one even remembers about it.
5. Salt the fruits, as for salad, so that they can be eaten. They should be fairly salty. To determine if there is enough salt, the chopped sticks must be mixed and be sure to try.
If the taste suits you, then just take another pinch of salt and pour it into our workpiece. We are preparing lightly salted cucumbers, not a salad, so you need a little more salt than for a salad.
6. Now that everything is cut and prepared, you can put all the components in a plastic bag. Rather, in two packages, one must be inserted into the other. Then you will understand why such manipulation is needed.
7. Yes, almost forgot. Add some more pepper. I really like to crush two or three peas of black pepper for this 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 components are mixed, and juice should appear.
9. Let it lie down in this state for about 10 minutes, and then shake it again. After that, draw air into the bag, you can even inflate it there and tie it tightly. Remove to refrigerator.
An hour later, our delicious and fragrant snack 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 30-40 minutes, periodically shaking the bag again.
The finished product is best to eat immediately. When it lies for a long time, it loses its taste. Garlic smell and aftertaste begins to prevail. 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 desirable to eat them on the same day.
Cherry tomatoes can be salted in the same way. To do this, they need to be pricked with a toothpick. And the time for salting will take 24 hours. But they turn out to be simply incomparable.
This is such a great and fast way. To prepare such an appetizer of time - you need everything - nothing. Cut everything, but shake it, that's the whole story.
And such cucumbers can be pickled in just 10 minutes. Watch the video from our YouTube channel.
It's so fast and easy!
Lightly salted cucumbers in hot brine overnight
It will take exactly one night to salt our green vegetables in this way. That is, if you pickle them in the evening, then in the morning you can already eat them with might and main, especially if you use small specimens.
We will need:
- cucumbers - per 3 liter jar (how much will go in)
- dill - 8 umbrellas (or 1 large bush)
- currant leaf - 8 pcs
- cherry leaf - 8 pcs
- horseradish - 1 sheet (small)
- garlic - 2 cloves
- black pepper - 10 pcs
- allspice - 3 pcs
- red capsicum - to taste and spiciness
- clove buds - 6 pcs
For brine:
- water - 1.5 liters
- salt - 3 tbsp. spoons
- sugar - 2 tbsp. spoons
Cooking:
I will pickle cucumbers in a three-liter jar, but you can also pickle in a saucepan. It’s just that everything can be packed very compactly and tightly in a jar, and more space will be needed in a saucepan. But this will not affect the quality in any way, so choose the capacity yourself.
1. Wash the fruits and cut off the ends. Let me remind you that if they are small and plucked, 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 under the influence of heat quickly lose moisture. 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 did not have currant leaves, and I decided to replace them with raspberry leaves. Of course, I will not achieve a smell, but I will be able to maintain rigidity.
Dill can be used not only in umbrellas, but also take a whole bush, along with the stem. If it is large, then it can be cut as needed.
Tear the horseradish leaf into smaller pieces.
3. Prepare spices, too, all at once in one place, so as not to forget anything. I use red hot peppers. It comes in varying degrees of severity, this must be taken into account. My pepper is very spicy and therefore I take it quite a bit - a little.
Peel the garlic and cut into thin slices.
4. We will need three-liter jar. It must be thoroughly washed with soda and rinsed with boiling water.
5. Now that we have everything ready, we will put everything in a jar. Put the fruits very tightly to each other in the first layer. If the last of them has to be squeezed in, then this must be done. The denser we lay them out, the less brine we need.
Lay out larger specimens down, smaller ones on top. Small ones will pickle faster, and we eat them faster. In the meantime, the essence, but the point, the lower ones will already arrive in time.
6. Then lay out some different herbs and some garlic.
7. Then cucumbers again, you can have two layers at once. And again greens, garlic and half of the whole pepper, along with red. In the middle - it's the place.
8. And so, alternating layers, fill the jar to the very neck. I have medium-sized samples and there are much more of them in 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. Excellent, everything turned out very nice. And tomorrow it will be delicious!
10. Boil water, as it boils, add salt and sugar. Wait for them to dissolve and boil again. Pickle, and it is also called brine - ready.
11. Pour it into a jar under the very neck. It took me about 1.4 liters. But this amount will depend on how tightly you folded all the cucumbers.
12. Cover the jar with a saucer, if they want to jump out, then put a liter jar of water on top.
13. Leave the jar in the kitchen at room temperature until morning.
14. In the morning you can see that they have changed their color. This means that they are ready. And you can 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 get them and taste them.
By the evening, larger specimens will also come up. Therefore, boil potatoes or fry meat. An incredible dinner awaits you!
Quick recipe for salting with lime and mint
This appetizer is very good to cook when going on a picnic. They are ready almost instantly. It will take only 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
Cooking:
1. Wash the fruits and cut off 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. Could also be used ground pepper, but when the pepper is freshly crushed, it has a very different smell, much richer and more aromatic.
3. Wash and dry the limes. Then grate the zest, only its green part.
Add the zest to the mortar and grind it together with the pepper. You can feel the scent. Here also, and maybe our cucumbers will smell even better.
4. Squeeze the juice from the remaining limes into a separate container.
5. Mint and dill cut into smaller pieces. If the dill has very thick stems, then it is better to cut them off. If they are small, and most importantly not hard, then cut them too.
6. Transfer the fruits to a bowl. Pour juice over them and sprinkle with spices. Then gently mix so that the sticks remain whole.
7. Let stand like this for 30 minutes. After this time, they are ready and they can be served at the table.
It turned out great snack under and something stronger.
Therefore, when you are going to nature, take everything you need with you. Better snack hard to imagine!
Salted with garlic and herbs in soy sauce
This recipe differs from all the others in that it uses soy sauce and lots of greenery. In the original, dill and cilantro are taken. But I know that not everyone can tolerate the smell of cilantro, and will not even eat other greens that just lay nearby.
Therefore, if you belong to just such people, then replace 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 (incomplete)
- sugar - 1 teaspoon
- ground red pepper - to taste (a pinch)
- salt - 1 teaspoon
- sesame - 2 - 3 tbsp. spoons
Cooking:
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 so that you immediately take a piece and put it in your mouth as a whole, or so that it is enough for two bites.
Salt on top, mix and let stand for a while.
Prepare the ingredients right away so that everything is at hand.
2. Put the sticks in a saucepan or bowl.
3. Rub the garlic on a fine grater. If you crush it with a press, or finely chop it, then it will be felt, and grated will be just right. It will completely connect with all other components and will not stand out in any way.
4. Finely chop the greens. If she has thin enough stems, then chop them as well, but if they are large, then it is better to remove them.
5. Pour the sesame seeds into a bowl or deep plate. Pour in soy sauce, vinegar and oil. To mix everything. Let stand for a while so that the seeds are nourished.
Vinegar must be added with caution. It's just that everyone has different tastes, and that's why it's hard to please everyone. So add as you wish.
By the way, you can use it together lemon juice. It will even be more natural that way. In addition, we will acquire another wonderful aroma.
6. Pour greens, garlic and black pepper into a saucepan, mix everything well. Then pour in the liquid component with sesame seeds 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 salted cucumbers with herbs, in soy sauce are ready.
Very tasty! As it turned out, soy sauce goes well with the hero of our today's story.
You can store them in a jar in the refrigerator. We kept for a week and nothing happened to them. Throughout the entire period of storage, they remained tasty and appetizing.
Cold and fast method on mineral water
And there is also this one interesting way salt the cucumbers. This so-called cold way salting. Of course, you can also use the usual cold water, and better spring.
And you can like this, with mineral water.
Mineral water must be carbonated. It is the gas bubbles that contribute to the salting process occurring quickly enough.
Delicious beautiful cucumbers can be eaten the very next day.
Ambassador in a fast way without color loss
I heard that cucumbers can be pickled in such a way that they do not lose their color. I've always wondered how this could be done.
And then one day I came across such a recipe, which just described how to do it. And you know what the secret was - vodka was added to the brine! That's the way it is!)
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 wants to salt only half a kilogram of fruits, someone 3, and someone all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone can calculate for himself right amount kilograms and grams.
We will need:
- cucumbers - 10 kg
- dill - 320 gr
- currant leaf - 320 gr
- horseradish leaf - 170 gr
- chopped garlic - 20 gr
For 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, the weight of all other ingredients is simply divided by 10.
Cooking:
1. Wash the fruits and cut off both ends. Take not very large specimens, their skin is more tender and they turn out to be more tasty because of this. Brine through a thin skin better nourishes the inner pulp.
Prepare immediately all the greens so that it is at hand.
2. Put the cucumbers in a barrel, shifting them in layers with herbs and garlic.
The top layer must be green.
3. Boil water and add salt to it. As soon as the salt dissolves, pour in vodka and immediately turn it off.
4. Pour in hot pickle into a barrel. Press down the contents with a not very heavy oppression, just a flat plate will be enough.
5. You can eat them the next day.
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 plenty to choose from. When you try to cook different recipes, among them there will certainly be one that you will love the most.
But how many people, so many opinions, especially when it comes to taste. What I like best doesn't necessarily have to please someone else.
So try it and look for your recipe. Our summer is long, and so what - what, and cucumbers are always born in in large numbers. Therefore, you can try a lot of different options.
And I end here. And I want to wish everyone that you always get only the most delicious cucumbers!
Bon Appetit!
Greetings dear readers and guests of the blog. Very soon we will be harvesting the first crop of cucumbers and will begin to cook from them to the fullest. delicious salads, other different snacks. But the most favorite option will be of course. After all, in any case, each of you has already missed such a treat, especially your own seaming).
Therefore, already now it is necessary to prepare in advance and arm yourself with methods of preparing crispy light salt. This is exactly what I want to help you with today. We will learn how to quickly and tasty salt our vegetables using different methods and recipes.
But before proceeding directly to the cooking technology, I want to immediately give you useful information about what vegetables you need to take in order for the appetizer to really turn out with a bang.
So, cucumbers should preferably be freshly picked, medium in size and with pimples. It would be great if they were still the same size so that the salting process would be even.
And also do not forget about such a procedure as soaking. Just before pickling, soak the vegetables in water for a couple of hours. This will make them elastic, strong and crispy.
Store-bought cucumbers will take longer to soak than homemade ones.
Well, now you can begin to describe the process of salting. The first option involves a method using hot brine. It is good because vegetables cook really quickly, but do not forget that they will lose their rich color from boiling water. Therefore, if you are not in a hurry, it is better to fill everything with warm or even cold brine.
Ingredients:
- Cucumbers - 1 kg;
- Garlic - 4 cloves;
- Seasonings - optional;
- Salt - 1 tbsp. spoon with a slide;
- Water - 1.5 liters.
Cooking method:
1. Rinse cucumbers well. If they are collected a long time ago, then first soak them for a couple of hours in cold water.
2. If the crop is just harvested, then after washing the vegetables, cut off the tails on both sides and put them in a container for pickling.
container for quick salting it is best to use enameled.
3. Peel the garlic from the husk, if desired, you can chop it in any form.
4. Send the prepared garlic to the cucumbers and cover everything with seasonings.
5. Then add salt.
6. Fill the workpiece with hot water, mix. Cover and leave in a warm place for 6 hours. If you want saltier, then put the container in the refrigerator and hold for another 4-6 hours.
A quick way to pickle in a bag of garlic and dill
Moving on, my favorite method is next in line. I think I already talked about this in some article). And from your comments I understand that you love this recipe. And how can you not love him? Not only do we not dirty the dishes, we also add the most popular pickling bouquet - garlic and dill. Well, again, everything is salted instantly, especially if you cut the cucumbers into slices or mugs.
Ingredients:
- Cucumbers - 1 kg;
- Dill - 1 bunch;
- Garlic - 15 cloves;
- Salt - 1 tbsp. a spoon.
Cooking method:
1. Wash your greens and vegetables. Clean the garlic from the husk.
2. Depending on the size of the cucumbers, we do the following: if they are small, then cut off only the tails, if large, then cut them into several pieces. Then put them in a strong plastic bag and add the garlic.
It is better to cut the garlic into slices or pass through a garlic press.
3. Lay dill sprigs on top.
4. And sprinkle everything with salt.
5. Tie the bag tightly and shake the contents to mix everything.
6. Leave the blank for 4 hours at room temperature, periodically shaking the contents.
7. After the time has passed, serve the dish to the table.
Cooking crispy cucumbers in a jar of brine
Of course, let's not forget about classic recipes. Our summer is long, so we will have time to try out all the techniques. Therefore, the next option is salting in a jar.
Ingredients:
- Cucumbers - 2 kg;
- Garlic - 10 pcs.;
- Dill - 2 bunches;
- Carnation - 1 pc.;
- Allspice peas - 2 pcs.;
- Black peppercorns - 10 pcs.;
- Salt - 2 tbsp. spoons;
- Bay leaf - 1 piece.
Cooking method:
1. Wash cucumbers thoroughly and cut into several pieces. Take a clean jar and scald it with boiling water.
2. Load the chopped vegetables into the jar, add all the spices and garlic. Cut the dill into large pieces and place on top.
3. In a glass of boiling water, dilute the salt and fill the jar with this brine.
Remember that you need to use ordinary rock salt, not sea and not iodized.
4. Then add the remaining hot water almost to the top. Swirl the jar to mix all the ingredients together. Close the lid and leave overnight at room temperature.
5. In the morning, put the workpiece in the refrigerator, cool and proceed to the meal.
How to salt cucumbers in a saucepan quickly and tasty
Another cool cooking method is such a method as salting in regular saucepan. In principle, we do all the same steps, but add our favorite spices and herbs.
The most suitable herbs for pickling cucumbers are: dill, currant leaves, horseradish leaves, bay leaf, peppercorns.
Ingredients:
- Peppercorns - 1 tbsp. a spoon;
- Garlic - 5 cloves;
- Hot red pepper - 1-2 pcs.;
- Salt - 2-3 tbsp. spoons;
- Sugar - 1 tbsp. a spoon;
- Dill, parsley - a bunch;
- Currant and cherry leaves - 5-6 pieces each;
- Cucumbers - 2-3 kg.
Cooking method:
1. Rinse the parsley and cut off the long stems.
2. Peel the garlic and cut the pepper into thin rings. Wash the leaves of currant and cherry.
3. Cucumbers need to be washed and cut off the tips.
4. Wash and dry the dill.
5. Put the spices on the bottom of a clean saucepan.
6. Now put the greens.
7. And only then lay the cucumbers.
8. Pour 2 liters of water into another saucepan, add sugar and salt, bring to a boil. Pour the hot brine into the pot and close the lid. Leave it overnight, and put it in the refrigerator for 4 hours in the morning. Then you can eat the snack.
Additionally, oppression can be installed on top, so the salting process will go much faster.
Recipe for lightly salted cucumbers with mustard
If you are a fan of something new and spicy, then I suggest adding mustard to the usual spices. I personally love such an appetizer and often make it for the festive table, as it is swept under a glass in one fell swoop).
Ingredients:
- Cucumbers - 1 kg;
- Garlic - 3 cloves;
- Water - 2 liters;
- Salt - 2 tbsp. spoons;
- Greens - to taste;
- Mustard - 1 teaspoon.
Cooking method:
1. Wash all the greens and place 3/4 of the total on the bottom of the container. Peel and chop the garlic, add to the herbs.
2. Wash the vegetables, cut off the tails and place in a container.
3. Dilute salt in water and bring to a boil, cool. Pour the resulting brine into our workpiece.
4. Now lay the remaining herbs on top and pour in the mustard. Mix the mustard with the brine a little.
5. Close the container with a lid and put it in the refrigerator for 6 hours. After a while, the cucumbers will be ready to eat.
Lightly salted cucumbers according to a quick recipe in 5 minutes
Well, at the end of today's topic, I would like to say once again that first try all the recipes, and only then choose your favorite and experiment with adding spices and aromatic herbs, just don't overdo it.
Also, do not forget that the average cooking time for malosol does not exceed 3 days. If you choose hot way, then they will be ready in a day, cold - in 2-3 days, and in a package - from 4-8 hours.
But of course, there is always an express method for the fastest salting. So if the guests are already on the doorstep, then use the next option. Everything is well explained in the video plot, and in fact, there is nothing complicated in cooking lightly salted cucumbers!
And with such a delicious and quick recipe, I complete my selection. I say goodbye and see you again!
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Greetings, dear friends! Outside, summer is in full swing, and it's time to cook crispy salted cucumbers. During the cucumber season, I cook crispy lightly salted cucumbers in a saucepan with cold water several times, as an addition to, or. I got the recipe for salted cucumbers in a saucepan from my grandmother - she knows exactly how to pickle salted cucumbers in a saucepan, and has been using this method for more than a dozen years.
The most important thing in cooking lightly salted cucumbers is not to miss that very intermediate moment of lightly salted cucumbers. When the skin of cucumbers has already been salted, and begins to acquire olive color and the center stays sweet and crunchy. I think real gourmets will understand me. Therefore, it is most convenient to cook salted cucumbers in a saucepan in order to take a sample in time.
Ingredients:
- 1 kg. cucumbers
- 4-5 dill umbrellas
- 3-4 sheets of horseradish
- ½ pod hot pepper
- 1 head of garlic
Brine:
- 1 liter of water
- 1 tbsp salt with a slide
How to pickle salted cucumbers in a saucepan:
We start the preparation of lightly salted cucumbers in a saucepan by soaking the cucumbers. In advance (2-3 hours) we place the cucumbers in cold running water. Cucumbers will "take" the missing moisture, and when ready, they will turn out crispy and juicy.
Next we need large saucepan, but not simple, but ... enameled or glass, but in no case aluminum. It is very desirable that the pan was tall and with a lid. At the bottom of the pan we place dill umbrellas, horseradish leaves, garlic and a piece of hot pepper, as required by the recipe for making lightly salted cucumbers in a saucepan.
Place the soaked cucumbers in a bowl.
Preparing pickle for lightly salted cucumbers in a saucepan:
We dissolve salt in cold running water, and pour cucumbers in a saucepan with the resulting brine. Add a few more dill umbrellas and horseradish leaves on top.
Then we cover our cucumbers in a saucepan with a flat plate, or a saucer and set oppression on top. As you can see in the photo, I cooked lightly salted cucumbers in such a Soviet can, covered the cucumbers with a saucer, and placed a closed half-liter jar of water on top nylon cover. If you use a large tall pot, then not only cucumbers will fit in it, but also a jar of water.
We cover the pan with a lid, and send it somewhere in a quiet place, with room temperature. I usually leave the lightly salted cucumbers to cook in a pot in the kitchen on the floor, or on the windowsill, where there is no direct sunlight. At an air temperature of 25-27 degrees. salted cucumbers will be ready in 2-3 days. It all depends on the size and variety of cucumbers. Already on the second day, you can safely “take a sample”: carefully remove the oppression, remove the plate and remove one cucumber with a clean fork. Cut off a piece of cucumber and try it.
If you want to get pickled cucumbers at the exit fast food in a pot, then the pot with cucumbers should be left outside in direct sunlight. If you throw cucumbers in the morning, then by the evening, quick lightly salted cucumbers in a saucepan can be served at the table. The main thing is to make a small portion, no more than 1 kg. cucumbers so that the cucumbers have time to pickle.
