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Today we share recipes for high-speed salted cucumbers, very tasty, crispy and fragrant.
How great it is with young potatoes to use such cucumbers, and if also in the country, in fresh air- Well, such a beauty!
We have put together a few recipes for you. cookbook which was left from my grandmother.
So these recipes are proven, family-owned, which then wander from generation to generation.
We will cook all cucumbers using a bag, because. it is very convenient, no containers, brines and other things are needed. Only the vegetables themselves and spices for them.
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Crispy lightly salted cucumbers in the refrigerator for 2 hours
This is a recipe for delicious to overeating cucumbers in a bag, in just a couple of hours!
You can leave it whole, or you can cut it in half or slices. The finer the cucumbers are cut, the shorter the 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
Cooking
It is better to take cucumbers freshly picked, small and with pimples. It is these that remain elastic and crispy after salting. They need to be washed well.
If the cucumbers have been plucked for a long time, withered, place them in a basin of water for 2-3 hours, this will help them regain their elasticity.
Cut off the ends of all cucumbers on both sides.
Crush the garlic with a knife and chop into small pieces.
We cut the dill arbitrarily. You can even put whole branches.
Place all ingredients in plastic bag. Salt, pepper, sugar.
We tie the bag and, moving it, mix its contents.
After that, the package is sent to the refrigerator for two hours if you put whole vegetables. If cut into pieces, then half an hour is enough.
Shake the bag occasionally to distribute the salt better.
After the specified time, you can get them and eat! 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 pc (small)
- Dill bunch - 1 pc.
- A bunch of cilantro - 1 pc.
- Soy sauce - 2 tbsp. l
- Garlic - 4-5 cloves
- Olive oil - 2 tbsp. l
Cooking
Rinse the cucumbers well and, if there is time, soak for two hours in water.
Cut off the buttocks, and divide the middle into halves or quarters. Maybe even smaller.
Finely chop all other ingredients, including Green pepper. We do not even clean it from seeds.
Place vegetables, herbs and spices in a bag, pour in soy sauce and oil, tie off and mix the contents.
Let it sit for 5 minutes and spicy snack ready!
Lightly salted cucumbers in a bag per day
This recipe is spicy and spicy, 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
- A bunch of dill - 1 pc.
- A bunch of parsley - 1 pc.
- Dry mustard - 1/2 tsp
- Peppercorns - 5-6 pcs
- Dry dill umbrellas
- Salt - 1 tbsp. l
- Sugar - 1 tbsp
- Wine vinegar or plain 6% - 2 tbsp. l
Cooking
Prepare a package. Trim the buttocks of the cucumbers, and cut them into halves or quarters themselves.
Put dill umbrellas in the bag, without stems, because they can pierce thin polyethylene.
Next, load cucumbers into the package.
Chop green dill and parsley, garlic and hot pepper small pieces. And just send in the wake of the cucumbers.
Pour mustard, salt, sugar, peppercorns on top.
At the end pour in the vinegar. If you don't like it, you can do without it. It will still turn out very tasty.
We tie the package, to the touch, mix the components with our hands inside so that the spices are well distributed.
Leave for half an hour room temperature, mix again, and then put it in the refrigerator for the night, and preferably for a day.
You can eat already in the morning. Mind-blowing, spicy, fragrant and ask in the mouth.
Delicious salted cucumbers with garlic
Delicious recipe with young garlic, horseradish and basil. Lick your fingers more than once!
Harvest season is in full swing. It's time to talk about how to cook salted cucumbers.
Salted cucumbers- the most popular summer snack. They are great to serve with boiled potatoes, kebabs, fried chicken, and also use as a component for salads, and just crunch for pleasure.
Dry-cured cucumbers also taste great. They delight with crunch and aroma. And it takes less effort and time.
Choice of cucumbers for quick salting
It is better to take cucumbers of the same size so that they are salted evenly. Don't take too big. How smaller cucumber the faster it will cook.
Dense, with thin skin. They will better tolerate the salt load, they will be harder.
Pimply. What will become an indicator of pickling qualities.
We also need a package. Make sure it's whole and strong. It is better to prepare a couple of packages, just in case.
Lightly salted cucumbers with garlic and dill in a bag. Quick salting recipe in 5 minutes
Compound:
1 long cucumber or 4-5 small ones
6 cloves of garlic
Salt to taste
1/2 lemon
fresh dill
Cooking:
Wash the cucumbers and cut off the tails on both sides.
Cut into pieces about 5 cm long and then into 4 pieces.
Squeeze the garlic. Sprinkle with salt. Squeeze out the lemon.
Finely chop the dill.
Place all prepared ingredients in a bag. Release the air from the bag, tie it up and start shaking. It is necessary not only to shake, but to try so that our cucumber sticks are enveloped in the resulting juice.
Shake it for 5 minutes until all the ingredients are evenly distributed over the cucumbers.
Pickled cucumbers in a bag quick recipe in 5 minutes - a universal guide for housewives. It can be used throughout the year. It will allow you to quickly figure out a great snack for dinner or the arrival of guests in the summer. And in winter, surprise and delight guests with fresh fragrant salted cucumbers on the table. Enjoy your meal!
Lightly salted instant cucumbers on mineral water
These cucumbers can be cooked at any time of the year, both greenhouse and ground cucumbers are suitable. Emerald and crispy salted cucumbers will decorate any table. Get ready in a nutshell! Tasty and healthy! And what a flavor!
Compound:
Cucumbers - 1 kg
Mineral water - 1 l.
Rock salt - 2 tbsp. l. without a slide
Garlic - 4-6 cloves
Dill - a small bunch
currant leaf
Cooking:
Mix mineral water with salt.
Cut garlic and dill.
If you are guaranteed to want to enjoy cucumbers in a day, then it is better to cut them in half. If time endures, and you are ready for the fact that they may not be salted enough in a day, then feel free to leave them whole, they will reach in time.
Much depends on cucumbers, some are salted quickly, while others have a denser skin, and therefore are late with salting.
If you cut cucumbers, they will not lose their crunchiness - proven many times!
Put garlic and dill at the bottom and in the middle of the container. Place cucumbers in a bowl. We cover with a lid.
We put in the refrigerator for a day. Cucumbers pickle quickly and are eaten instantly! Enjoy your meal!
How to cook lightly salted cucumbers in a bag in 2 hours in the refrigerator
Compound:
Cucumber - 500 g
Rock salt - 0.5 tbsp. l.
Dill - 1 bunch
Garlic - 2-3 cloves
Lemon juice - 1 tsp
Cooking:
Prepare food. Wash the cucumbers and herbs thoroughly, peel the garlic, you only need a couple of cloves. Cut off the ends of the cucumbers and cut them into 4 pieces lengthwise. Finely chop the garlic with a knife. Chop up the greens.
Put cucumbers in a marinator or just a clean bag.
Pour them with freshly squeezed lemon juice, add salt, garlic, dill.
Tie the bag tightly, shake it so that the cucumbers are evenly saturated with salt, lemon juice, garlic and herbs. Leave warm for 1.5-2 hours.
After two hours, there will be more brine, as cucumbers will also give juice. Ready! Keep refrigerated!
Improvise with greens. Coriander seeds, currant and cherry leaves, basil sprigs will help add originality. Enjoy your meal!
Lightly salted cucumbers without brine in their own juice in a bag
Quick Recipe salted cucumbers without brine. Cucumbers will be ready in a matter of hours without much effort! The recipe for quick lightly salted cucumbers in the package helped out more than once.
Compound:
Small fresh cucumbers - 1 kg
Salt - 1 tbsp. l.
Garlic - 3-4 cloves
Dill - 1 bunch
Cooking:
Wash the cucumbers, cut off the ends.
Finely chop the dill. Finely chop the garlic.
Put dill, salt, garlic in a plastic bag.
Then add cucumbers.
Tie up the package. For tightness, it is better to put in another bag. Shake everything well.
Put the bag in the refrigerator, periodically remove and shake. After 6-8 hours, salted cucumbers in a bag are ready.
Enjoy your meal!
Lightly salted cucumbers with garlic and instant dill
Compound:
1.5 kg small cucumbers
40 g salt
10 g sugar
30 g dill greens
3 - 4 garlic cloves
Cooking:
In order for the cucumbers to be washed well and turn out to be more juicy, wash and soak them in water for 30-40 minutes.
Next, cut off the tails from each cucumber.
Dill, young greens, umbrellas, garlic will add flavor to our cucumbers. Cut the greens randomly with a knife. We also use a green currant leaf and a horseradish leaf.
Put cucumbers with herbs, salt and sugar in a bag. Tie up the bag and shake it to distribute the salt and sugar between the cucumbers.
Put the bag of cucumbers in the refrigerator for 5-6 hours.
Take out the bag and put the cucumbers with herbs on a plate. Lightly salted crispy cucumbers with garlic and dill in a package are ready to serve. Enjoy fast, flavorful and delicious snack in any season. Enjoy your meal!
Lightly salted cucumbers instant recipe in a saucepan
Enjoy your meal!
Lightly salted cucumbers in a container or bag for 2 hours in the refrigerator
In the town of Lukhovitsy near Moscow, there is a monument to the cucumber. Lukhovitsky cucumbers are famous throughout Russia - very tender, sweet, thin-skinned cucumbers.
This vegetable is so popular that in gratitude the townspeople erected a monument to it.
Compound:
Cucumbers "Lukhovitsky" - 1 kg
Rock salt - 1 tbsp. l.
Sugar - 1/2 tsp
Garlic to taste
Pepper - 1 pc.
Cooking:
We take cucumbers - wash them, cut off their tips.
Sprinkle with salt, sugar, garlic and pepper. We mix everything well.
And put the cucumbers in a vacuum container for 2 - 3 hours.
We take out salted cucumbers from the container, remove excess salt with a paper towel.
And put it in the fridge for an hour.
Cucumbers are ready. If there is no container, you can simply salt in the bag. You can add dill, currant leaves, horseradish. Enjoy your meal!
Lightly salted cucumbers quick recipe crispy
To all lovers of crispy salted cucumbers. The recipe is simple. Just a day - and you will have a chic crispy snack on your table.
Compound:
Fresh cucumbers - 1.5 kg
Garlic - 1 head
dill umbrellas
black currant leaves
cherry leaves
horseradish leaves
Allspice peas
Hot pepper
Bay leaf
Water - 1 liter
Rock salt - 2 tbsp. l.
Sugar (optional) - 1 tbsp l.
Cooking:
Rinse cucumbers well and soak in cold water for 4-5 hours.
Peel and chop the garlic.
Wash fragrant herbs. Can be cut with scissors for more flavor.
Dissolve salt and sugar in cold water. add spices, Bay leaf.
Prepare an enameled bucket. Pour prepared brine. Place greens in brine. Mix well.
Put the cucumbers in the brine. The brine should completely cover the cucumbers. Put a plate on top and put a load on it so that the cucumbers do not float up. In a day, crispy salted cucumbers will be ready.
Then shift the lightly salted cucumbers in the refrigerator, otherwise they will peroxide. Bon appetit, crunch with pleasure!
On a note
In order for our cucumbers to crunch, we perform simple steps.
Before salting, soak cucumbers in water for 2-3 hours. During this time, they will be saturated with water and in the future your salted cucumbers will be crispy.
The use of horseradish leaves in the brine will give the cucumbers extra crunchiness.
Crispy cucumbers for the winter without sterilization recipe from Olga Matvey
Enjoy your meal!
How to cook lightly salted cucumbers in a quick way without losing color
Cucumbers prepared according to this recipe are guaranteed to be crispy, moderately salty and do not lose their natural color when salted. The secret is simple, vodka is added to the brine to preserve the color.
Compound:
Cucumbers - 2 kg
Dill (umbrellas) - 2 pcs.
Blackcurrant (leaves) - 5 pcs.
Horseradish (root) - 20 g
Cherry (leaves) - 5 pcs.
Salt - 75 g
Vodka - 50 g
Water - 1.5 liters.
Cooking:
Wash fresh green cucumbers, pour over boiling water and immediately dip in very cold water.
Then put the ingredients tightly in a saucepan or three-liter glass jar, shifting the cucumbers with washed leaves and dill. Pour cooked cold saline solution(50 g of salt per 1 liter of water) and add 2 tbsp. spoons of vodka. Close the jar with a lid and put in a cold place. The peculiarity of this preparation is that cucumbers retain their natural green color, acquire a peculiar taste and are very well stored. The amount of spices indicated in the recipe is approximate, you can change according to your taste and discretion.
A delicious appetizer pleasing to the eye with the natural color of cucumbers is ready. Enjoy your meal!
A classic pickled cucumber recipe. Crispy salted cucumbers in a 3 liter jar
A classic set of ingredients for salted crispy cucumbers for a 3 liter jar:
Cucumbers - 1.5-2 kg
Water - 1.5 liters
Salt - 3 tbsp. l. (or 2 tablespoons per liter of water), do not use iodized
Dill with umbrellas
Horseradish root and leaves
A good head of garlic, or 4-5 cloves
Currant leaves - 6-8 pcs.
Cherry leaves - 6-8 pcs.
Bay leaf - 3-4 pcs.
Half a bittersweet
A sprig of tarragon (tarragon)
Twig lovage
Cooking:
Wash cucumbers very thoroughly and cover with water. Leave in water for 3 hours. Then wash again. Cut off the tails of each cucumber on both sides.
Make a brine: boil water and add salt to it. Next, cool the brine to 70-75 degrees.
Wash all greens and chop coarsely. Peel the garlic and also chop coarsely. Peel the horseradish root, cut into small pieces.
At the bottom of the jar, lay half the dill, half the chopped garlic, horseradish root, cherry and currant leaves, tarragon and lovage branches, half bitter pepper, two bay leaves.
Put cucumbers and herbs in layers in a jar or dish for pickling. Lay the remaining dill, garlic, bay leaf on top.
Pour warm brine into a jar. Make sure that the brine is not poured to the very edges of the container. The fermentation process will begin, the liquid will spill. Top with horseradish leaves.
cover nylon cover, shake the jar, set aside - the process has begun.
Lightly salted classic cucumbers will be ready in 24 hours. Cucumbers are delicious - tasty, crispy, fragrant. And with young potatoes you will lick your fingers! Enjoy your meal!
Salted cucumbers in mint marinade
Simple, delicious and savory recipe creating salted cucumbers based on mint infusion. Mint infusion gives cucumbers a new, unique note. They can be served as an appetizer. They will be able to decorate both a festive banquet and an everyday table. They are perfect for buckwheat porridge, fried potatoes, cutlets, chops and boiled poultry.
Composition per 1000 ml:
Cucumbers - 400-450 g
Water - 500 ml
Salt - 1 tbsp. l.
Umbrella dill - 1 pc.
Mint - 2-3 sprigs
Garlic - 1-2 cloves
Cooking:
Pour cold water into the container, spread the cucumbers, leave for 40-60 minutes. We extract the fruits from the water and cut off the tips.
Then put the cucumbers in a clean jar. We try to fill it to the very top.
Add a few cloves of garlic and an umbrella of dill to the jar. To create salted fruits, we use dry or fresh dill.
We prepare mint infusion: pour the recommended rate of purified water into a bowl, pour table salt and mint leaves. We are waiting for the infusion to boil.
Pour cucumbers with cool mint boiling water, cover with a lid and leave in the room for 24-28 hours.
After the infusion becomes cloudy, and the cucumbers change their color, cool them and serve at any time.
Just 20-24 hours and you can enjoy fragrant cucumbers. If you like vigorous cucumbers, leave the workpiece for another 30-35 hours. So you get more spicy cucumbers with a pronounced taste. Enjoy your meal!
Salted pickled cucumbers. Recipe in a hot brine jar
Each housewife has her own recipes for seaming cucumbers, her own secrets. I offer another simple and reliable recipe for harvesting cucumbers for the winter.
How to prepare delicious salted cucumbers for the winter in a 3 liter jar with hot brine
Cucumbers for the winter composition for 3- liter jar:
Dill umbrellas - 3-4 pcs.
Garlic - 5 cloves
Blackcurrant leaves - 3 pcs.
horseradish leaves - 1 sheet
Oak leaves - 2 pcs.
Cucumber - 20 pcs.
Black peppercorns - 5 pcs.
Bay leaf - 3 pcs.
Salt - 3 tbsp. spoons
Sugar - 2 tbsp. spoons
Vinegar 9% - 100 g
Cooking:
Cucumbers are sorted and washed well. Trim the ends of the cucumbers if desired.
Banks are washed well, it is possible with soda. Rinse the herbs thoroughly.
In cleanly washed jars put 3-4 dill umbrellas, 5 cloves of garlic, 3 currant leaf, chopped or whole sheet of horseradish, 2 oak leaves.
Cucumbers are placed vertically, about 20 pcs.
Boil the kettle. Pour boiling water over all the jars, cover with lids and let them stand until the second water boils (7-10 minutes).
The water from the cans is drained, it will not be useful to us.
Fill the jars a second time for about 10 minutes. During this time, they put clean water on the stove for the third bay.
When the water boils, the water is drained from the cans. Put in a jar: 5 black peppercorns, 3 bay leaves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 100 g of vinegar. Pour the third clean boiling water.
Cover the jar with a lid, roll it up, turn the jars upside down and cover the cucumber blank with blankets until the morning.
Canned cucumbers for the winter are ready. Enjoy your meal!
Hot pickled cucumbers
Compound:
Cucumber - 2 kg
Dill (umbrellas) - 3-4 pcs.
Leaves of currant, cherry, oak - 5-6 pcs.
Horseradish leaves - 1-2 pcs.
Greens (parsley, dill) - 1 bunch (to taste)
Spices (peppercorns, bay leaf) - 2-4 pcs.
Garlic - 4-5 cloves
For brine:
Water - 1 l
Salt - 1.5-2 tbsp. spoons
Cooking:
Select fresh cucumbers rinse them well in cold water.
Peel the garlic, cut into pieces.
Rinse dill umbrellas, currant, cherry, oak, horseradish leaves, greens (parsley, dill) thoroughly.
Then pack the cucumbers tightly in a jar or enamel pan, shifting with garlic and spices (peppercorns, bay leaf).
Dissolve the salt in boiling water, cool the solution.
Pour the cucumbers so that the brine completely covers them.
Salted cucumbers will be ready in two days. Store them in a glass container in the refrigerator. Enjoy your meal!
Salted tomatoes in a bag. Quick recipe in 5 minutes
Enjoy your meal!
Lightly salted cucumbers and instant tomatoes in a bag
Express method for those who quickly wanted salty.
Compound:
Cucumber (small) - 500 g
Cherry tomatoes - 300 g
Rock salt - 1 tsp
Black pepper (ground, to taste)
Garlic - 2 cloves
Horseradish (fresh, small leaf) - 1 pc.
Cooking:
My cucumbers, cut off the ends. Cut lengthwise into 4 pieces. Small ones are cut in half. Long - even across in half.
We spread the cucumbers, crushed garlic, chopped dill and horseradish in a plastic bag, preferably two bags in one. Salt like on a salad, and then add another pinch to make the taste of a slightly oversalted salad. Do not be zealous with salt! Pepper to taste. You can add a pinch of peppercorns.
Close the bag and shake vigorously until juice appears. We leave for 10 minutes.
Pierce tomatoes with a fork 2-3 times. We put it in the same package. We tie the package or twist it tightly. Shake gently a few times and place in the refrigerator.
Salted cucumbers and tomatoes in a bag are ready. Enjoy your meal!
Temptingly appetizing lightly salted cucumbers with a delicate garlic flavor will attract the attention of all those present at your table. Also harvested sour, elastic cucumber and tomato will be useful to you for salads, pickles, saltworts, especially in winter time and for home and New Year's holiday feasts.
Delicious salted cucumbers for you to the table and successful blanks for the winter!
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It is difficult to find a person who would not like this appetizer, so today we are preparing salted cucumbers fast food . Actually, this dish is always prepared quickly, but various ways there is a lot of cooking: hot and cold filling, in jars, in a bag, whole and sliced, with a variety of seasonings and additives.
While there is an abundance of green fruits in the market and in the garden, let's enjoy. And even if you have your favorite recipe, try others, perhaps at least one of them will take its rightful place in your recipe book.
Lightly salted cucumbers with garlic
Traditional quick pickled cucumber recipe- It's a hot fill. That is, the ingredients and the cooking procedure are approximately the same as for ordinary pickles, only they usually withstand the preparation for a day. We prepare the brine at the rate of 2 tablespoons with a light slide of salt per 1 liter of water.
Products:
horseradish roots and leaves
fresh hot pepper or flakes
dill umbrellas and fresh herbs
The order of preparation is:
1. Wash medium-sized fresh cucumbers of pickling varieties and, if necessary, soak in cold water for three to four hours. After that, cut off their butts.
2. My greens and dill inflorescences, dry and cut into medium-sized pieces.
3. Pod hot pepper wash and cut into rings. Seeds can be removed if desired.
4. Peel the heads of garlic and cut into halves.
5. Cut the horseradish leaves into pieces, clean the horseradish root and cut into pieces of one and a half to two centimeters.
6. Boil the brine and let it cool down a bit.
7. Put greens with seasonings and cucumbers in layers in a saucepan or deep bowl. The top layer is horseradish leaves.
8. Fill the filled dishes with saline. If it pops up, you can cover it with a suitable plate on top and put oppression. The easiest option is a jar of water that is cleanly washed, including the outside.
Salted instant cucumbers in a saucepan will be ready the next day. If use cold filling, then the cooking time will increase by a day. A very important ingredient is the horseradish root, it is he who makes the cucumbers crispy. Other components can be changed at your discretion.
Quick salted crispy cucumber recipe
The composition of the brine in the following recipe includes vinegar, but this does not mean that the cucumbers will turn out to be pickled, since it is not felt at all there. Let's see how to do pickled cucumbers crispy fast food. The distribution of products is made on one three-liter jar. We will need:
fresh cucumbers 1.7-1.8 kg
two heads of garlic
dill branch with seeds and inflorescences
horseradish leaf
currant and cherry leaves, 3-6 pieces of each type
a bunch of greens (dill, parsley, tarragon, celery - to your taste)
two tablespoons rock salt with a small hillock
a teaspoon of granulated sugar with a slide
a tablespoon of acetic acid 9%
water to the top of the can, about one and a half to 1.7 liters
The ratio between sugar, salt and acetic acid is very important. Follow it, and your cucumbers will crunch just fine, of course, provided that the raw materials were fresh. It is best to take small gherkins directly from the garden. AT last resort small fruits of pickling varieties with pimples and black spikes can be soaked for three to four hours in cold water.
My cucumbers and cut off their tips, divide the garlic into teeth and clean. Do you know how to quickly peel garlic? Put the teeth in a glass jar so that there is enough free space, close it with a lid and shake vigorously, the husk will go away. At the same time, garlic should be ripe with dry scales. My greens, let drain and cut into pieces of arbitrary size. We put it on the bottom of a clean jar along with chopped garlic cloves. After that, we tightly lay the cucumbers. You can even lightly tap the bottom of the jar on the table. For the brine, boil water with salt and sugar, and acetic acid add after the liquid has cooled down a bit, and immediately pour into a jar of cucumbers. Put the jar in a bowl, cover with cheesecloth and in a day or two we will enjoy the finished product. In a refrigerator salted instant cucumbers with garlic can be stored for up to a month, unless, of course, by that time something remains of them.
are surprisingly tasty and fragrant.
Salted cucumbers quick recipe
Previously, lightly salted cucumbers were traditionally cooked in glass or enamelware. With the advent of plastic, completely new ways of preparing them became possible, such as dry curing in plastic bags. It should be noted that plastic is only suitable for food, and packages must first be checked to see if they are leaking. For example, packing bags from supermarkets do not always hold liquid well. Now let's cook quick pickled cucumbers in a bag. We need this same package, and in addition:
kilogram of fresh gherkins with thin skin and well-defined pimples
tablespoon coarse or medium salt
a teaspoon of sugar with a small slide
bunch of fresh dill
a few garlic cloves, peeled and sliced
First of all, thoroughly wash the vegetables so that nothing prevents you from enjoying the taste. Cut off or not cut off the tips of the fruit - at your discretion. If the fruits are young and thin-skinned, then this procedure is optional. Let the water drain and place the gherkins in a bag, where we first pour salt, sugar and finely chopped dill. We tie the package so that the contents are not very tight, but there is not much free space. We shake it several times so that all the seasonings are evenly distributed between the cucumbers, and put it in the refrigerator for six to seven hours. It is most convenient to cook them at night, then by morning you will have finished product.
Quick pickled cucumbers
Dry salting allows you to make even more quick cooking lightly salted cucumbers. It will take you less than an hour to pickle cucumbers with mustard powder. To prepare this spicy delicacy, we need:
fresh fruits about a kilogram up to 12 cm in size
fresh parsley and dill, cut into 0.5-1cm pieces
salt from 1/3 to a whole teaspoon (to your taste)
mustard powder in the amount of 0.5-1 teaspoon
ground black pepper or a mixture of peppers 1/3-1/2 teaspoon
You can also add ground coriander or fragrant ground pepper taste. Cucumbers can be quite large, the main thing is juicy pulp without voids and small seeds. Long-fruited salad varieties are also suitable.
As in the previous recipe, first mix chopped herbs, salt and all seasonings in a bag. We cut the fruits of cucumbers either across into circles 2-2.5 cm thick, or we cut a long fruit into four parts along, and then across into an arbitrary number of long pieces. We place the cut in a bag, tie it up and shake the contents until all the components are evenly distributed. We put the package in the refrigerator and after 30-40 minutes enjoy the finished product. It is difficult to indicate the exact proportions in this recipe, because someone likes more salty, and someone less. If you are cooking for the first time, be guided by the amount of salt that you usually put in a salad. And it's better to put less salt at first, and then adjust quick pickled pickled cucumber recipe with mustard than to oversalt and ruin food.
Mustard seeds are also suitable as a seasoning, and not just powder. They give a slight spiciness, make cucumbers crunchy and go well with a spice like turmeric. This appetizer recipe can rather be attributed to marinades, but it is prepared on the basis of lightly salted cucumbers cooked with dry salting. can not be prepared for the winter, but in the refrigerator it can be stored for up to a month. Vegetables prepared in this way, together with the onion included in the preparation, are great for sandwiches.
We will need:
5.5 cups or about 600 grams, sliced into quarter-inch (about half a centimeter) thick slices of strong cucumbers. If you use a ribbed cutter, the look of the dish will be more attractive)
one and a half tablespoons of rock salt, not very coarse grinding, but not "Extra"
1 cup sweet onion, thinly sliced
1 cup white granulated sugar
240 ml white wine vinegar, If you take table 9% - 160 ml is enough, but the taste will be worse than with natural.
Cups of apple cider vinegar
50g brown sugar
one ? teaspoon mustard seeds
Ch.l. celery seeds
1/8 teaspoon ground turmeric
Prepared (washed and sliced) cucumbers are placed in a low wide container and sprinkled with salt. We cover it with a lid or place it in a bag and put it in the refrigerator for an hour and a half. After cooling, rinse in a colander under running water and let drain. Mix with chopped onion in the same bowl. We prepare the filling from all the other ingredients, we heat it not to a boil, but only until the vinegar dissolves, so it is better to take filtered water. Pour the hot filling onto a mixture of onions and cucumber circles, cover with a film and put in the refrigerator for about eight hours or overnight.
Lightly salted crispy cucumbers
Next cucumbers salted recipe: crispy instant cucumbers with mineral water. The recipe is also modern, but quite reliable. There is probably not much to say about the choice of cucumbers. In this recipe, as usual, the use of medium-sized fresh fruit pickling type, with black spikes and pimply. Although, without heat treatment, you can try high-quality long-fruited cucumbers. You need to choose drinking water, not mineral, of the company that you prefer. Ingredients.
Pickled cucumbers- a great summer snack with or without a reason. They are great to serve with boiled potatoes, skewers, fried chicken, and 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 preserve 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 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 when eating the 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.
Besides large saucepan it will be inconvenient to put 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 lightly salted cucumbers are 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 cubes. 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. You could also use ground pepper, but when the pepper has just been crushed, it has a completely 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 a lot of greens as a marinade. 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 ordinary cold water, and preferably spring water.
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!
Enjoy your meal!
Harvesting vegetables for the future! Crispy pickles from a jar are especially popular, but cooking canned vegetables- a difficult process that requires a lot of free time and effort from the hostess. If there is also heat in the kitchen, it is generally reluctant to stay there for hours. I want to offer a quick recipe for homemade lightly salted cucumbers in a jar. Salted cucumbers with garlic and dill are very tasty and crispy.
My aunt shared with me the recipe for lightly salted daily salted cucumbers. I have never seen such an abundance of country cucumbers in anyone, but how she salts them is indescribable. Take pens and write down, or better yet, run to the country house or to the store for ingredients.
Take the products from the list.
For jar salting, medium or large-sized cucumbers are suitable. Small cucumbers are still better to use for pickling.
Rinse cucumbers thoroughly with cold water before placing them in jars. Cut off the butts.
It is most convenient to lightly salt cucumbers in 2-liter jars. It is not necessary to sterilize jars, but it is necessary to rinse.
At the bottom of the jar we place dill caps, bay leaf, peeled garlic cloves and salt. Peppercorns can be added if desired.
On the cucumbers is the second layer of dill and garlic. Then salt.
Pour boiling water over the cucumbers to the "shoulders".
Close with a capron lid.
Gently, so as not to burn yourself, shake until the salt dissolves.
Leave to cool completely at room temperature.
After cooling, transfer to the refrigerator.
After 24 hours, our salted cucumbers with dill and garlic are ready!
We take out one by one and feast on delicious crispy in a special way summer snack. Lightly salted cucumbers with potatoes - mmm, a big meal!
