Pipes

Recipe for salted crispy cucumbers. Recipes for lightly salted cucumbers in a saucepan

Lightly salted cucumbers are 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.

Most convenient way cook 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 - to 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 better later boil some more.

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 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 to be 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 sheet
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 do not immediately put them in the refrigerator. The same applies to purchased items.

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 a 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 to be an excellent appetizer under and something stronger.

Therefore, when you are going to nature, take everything you need with you. It's hard to imagine a better appetizer!

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 please.

By the way, you can also use lemon juice with it. 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 such an interesting way to salt cucumbers. This is the so-called cold salting method. 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 will be able to calculate the required number of kilograms and grams for themselves .

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 the hot brine into the 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 according to different recipes, among them there will certainly be one that you 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 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!

At first glance, it may seem that there is nothing easier than pickling cucumbers. This is partly true if you know some rules and secrets. Without knowing them, the appetizer may not live up to expectations, be bitter, lethargic, sour and tasteless.

So that you do not get into an awkward situation in front of family members who have been patiently waiting for several hours, or even days, when it will be possible to eat cucumbers, I will reveal to you the secrets of ideal salted potatoes.

First, soaking. If the crop was just harvested from the garden, then you can do without it. If the cucumbers have been lying for more than 2 days or were bought in a store, then it is better to soak them for 20 minutes before salting in ice water. This will temper them before cooking, they will be elastic and juicy.

Secondly, a variety of cucumbers. Choose better "pickling" varieties. They usually do not fall apart and keep their shape for a long time after salting. They should be medium in size and bright green in color. The main guarantee of ideal cucumbers is an elastic fruit with a thin skin.

Third, salt. Basically, there are about 1-3 tablespoons per 1 liter of water, depending on your preference. It is better to choose larger salt, otherwise the pulp of the fruit may soften.

Fourth, spices. Don't go overboard with garlic - too much garlic can adversely affect the crunch of vegetables. But horseradish, on the contrary, gives a unique crunch. An excellent choice would be to add fresh dill, its umbrellas, basil and cilantro to the marinade. Leaves of apple, currant and cherry will also complement the bouquet of aromas.

Fifth, the correct layout. It should be laid out in three layers. The first is herbs and spices. The second is cucumbers. The third is herbs and spices. You don't need to pack the vegetables too hard or the fruits can be damaged, which will negatively affect the crunch and texture.

Another small but very valuable tip. To prevent mold from forming on the surface of the brine, sprinkle a little mustard powder on top.

Today we will look at quick and tasty ways to lightly salt cucumbers. Each of them is good in its own way. So that my loved ones do not get bored with only cucumbers, I cook each of these recipes in turn.

I love pickling in a bag because such an appetizer turns out to be very crispy, fragrant and keeps its shape perfectly. Ready time is only a few hours, and storage in a bag saves space in the kitchen.

With the dry pickling method, I use the minimum amount of ingredients so as not to overdo it with the bouquet. After all, each of them directly nourishes vegetables, without dissolving in water.

Ingredients:

1 kilogram of cucumbers;
1 tablespoon coarse salt;
half a tablespoon of granulated sugar;
fresh dill (you can use both greens and a hat);
3 large cloves of garlic;
2 cellophane bags.

For this method of pickling, medium-sized fruits are suitable - no more than 1 centimeter. If you only have large specimens in stock, then it is better to cut them into several parts.

Cut off the tips of the cucumbers and pierce them with a fork in several places so that they are quickly saturated with the marinade. If you cut them into pieces, then punctures do not need to be done. Place cucumbers in a packing bag.

Chop greens thoroughly. Cut the garlic into rings or in half. Add them to the cucumber bag. Salt, sugar and tie a bag, releasing air.

Put another bag on top to avoid leakage of the secreted juice. Shake well so that the ingredients are evenly distributed over each cucumber. After 3-4 hours, the snack is ready.

Enjoy your meal!

How to make instant cucumbers in a jar

Even on the hottest day, you want to treat yourself to fragrant, crispy salted cucumbers. Cooking them in a bank is not difficult and will take no more than 15 minutes. And in a couple of days you will be able to taste the treasured snack. The ingredients required for them are summer time present in every kitchen.

These cucumbers remind me of the taste of childhood. They were prepared by my grandmother, mother, and now me. Cucumbers are saturated with taste as a result of brine fermentation, which is why they have a piquant sourness.

Required Ingredients:

5-6 medium cucumbers;
5 peppercorns;
3 cloves of garlic;
1 lavrushka;
1 bunch or 1 dill umbrella (you can use both);
coarse iodized salt - 2 tablespoons;
1 liter of water.

Rinse the cucumbers, remove the tails and dry on a towel. If they are sluggish, then they must first be filled with ice water and held in such a bath for about half an hour.

If the vegetables are large enough, then it will not be easy for them to salt in this form. Therefore, they need to be cut into pieces - into half or a quarter.

Rinse greens. You can grind it, or you can use it whole. It must be put on the bottom of a clean glass jar. The garlic cut into slices will also go here.

From above, put cucumbers in a dense layer on this pillow.

Don't crush the vegetables too much or they may crack and fall apart by the time they're done.

Boil water with salt and spices for 5 minutes after boiling. As soon as the brine boils, pour it into a jar of cucumbers.

To prevent the glass from cracking, place a knife with a wide and cold blade under the bottom of the jar.

Cover jars with lids. You don’t need to roll them up, so a regular capron lid or even gauze folded several times will do. Lightly salted cucumbers need access to oxygen, unlike preparations for the winter.

Put in a cool shady place for a couple of days. During this time, you will notice that the vegetables have changed in color, have become yellow-brown. And this means that they are salted enough and you can start tasting. Enjoy your meal!

Salted cucumbers cooked in a saucepan

Pickling cucumbers in a saucepan is no different from a recipe in a jar. Although, some believe that the container to some extent determines the quality and taste of the snack. What will be your opinion? Try both recipes and draw your own conclusions. And we will be very interested to hear your decision.

The main rule of the low-salting method in a saucepan is that it must be enameled and not have any chips, cracks or defects. The metal quickly oxidizes the contents, so parts that are not protected by enamel can provoke a quick deterioration of the salting.

Now I will introduce you to another interesting way of salting - cold brine. He fell in love with me because cucumbers retain their juiciness, crunch, color and useful elements as much as possible. Try it too!

Ingredients:

8-10 pieces of medium cucumbers;
1 liter of water;
3 cloves of garlic;
4 cherry leaves;
5 leaves of white currant;
2 bell peppers of different colors;
2 dill caps;
4 tablespoons coarse iodized salt

Rinse vegetables thoroughly and wipe. If they were not just removed from the bush, then they need to be soaked for several hours (and preferably overnight) in cold water.

Peel the garlic and cut into slices.

Divide all stocked spices and garlic into two parts. The first will go to the bottom of the pan. Spread on top bell pepper. You can cut it into pieces, or you can pickle it whole.

Lay the cucumbers on top and cover again with the second part of the spices.

Stir the salt in cold water until the grains dissolve to the maximum. Pour the saucepan with this solution.

If you expect to get a faster result, put the container in a warm place for 2 days. If there is no urgency, then let the cucumbers be salted for about 3 days in a cool place.

You can use the same method in cans and wooden skating rinks.

Video on how to pickle cucumbers in brine

A quick recipe for cooking in mineral water

This recipe is a cross between the classic low-salt method and an extra quick option. Soda saturates cucumbers with even more pronounced taste and crunch.

The recipe is simple and the list of ingredients is minimal. Once you pickle cucumbers in this way one day, you will never change such a recipe. My main secret of this method is highly carbonated water.

Ingredients:

1 kg of strong and elastic cucumbers;
1 liter of highly carbonated mineral water;
2 small bunches of dill;
8 cloves of garlic;
2 tbsp coarse salt;
lavrushka to taste.

Peel the garlic and cut into slices. They, in turn, are slightly crushed with a knife so that this ingredient expresses itself most clearly in the brine.

Prepare marinating dishes. It could be a jar, an enamel pot, a pitcher, or even a plastic food container.

At the bottom of the dish, spread half of the resulting garlic and 1 bunch of coarsely chopped greens. The second portion of dill, like the rest of the garlic, will fall on top of the cucumbers. You can also put a leaf of lavrushka here.

Wash the cucumbers, remove the buttocks and spread them out in a dense layer, not pressing them tightly against each other, into a jar.

If the cucumbers are sluggish, then you can restore their elasticity and, thereby, get a delicious snack by soaking them for several hours in cold water.

Spread the remaining herbs and garlic on top.

Dilute salt in a mineral water until the grains dissolve to the maximum. Pour the dishes with the future snack with this brine.

Leave dishes with cucumbers on the table for a day. Then put it in the refrigerator for another 12 hours.

Cucumbers are perfect for any side dish - buckwheat, mashed potatoes, pasta - for meat and fish. Even just like that, they are very delicious to crunch.

In summer, autumn, winter and spring - at any time of the year you want to try a crispy pickled cucumber. It not only perfectly satisfies hunger, but also whets the appetite with its smell alone.

Proven grandmother's recipes are passed down from generation to generation. In addition, our hostesses come up with something new and original over and over again. We looked at several ways to pickle cucumbers, which are most often used by me.

What methods do you use the most? What secrets and life hacks do you know? It is very interesting to hear your opinion and share yours.

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Lightly salted cucumbers are a super snack. I want to offer the fastest recipes for cooking crispy, with a breathtaking smell of dill and garlic, with bitterness of pepper and mustard cucumbers.

They are not prepared for the future and are eaten very quickly. No matter how much I try, they are all different. Each hostess has her own chips. In each recipe, if desired, you can change the set of spices, put what is at hand. The most important thing is that their volume should be no more than 7% of the weight of the cucumbers.

They are prepared in pots, jars of various capacities, packages. They are poured with cold, hot brine, and in some recipes they are generally prepared without it. Recently, quick, almost instant cooking options have become very popular. Here, perhaps, I will start with them.

A quick recipe for pickled cucumbers in a bag

This recipe, I would call not just quick, but instant. Lightly salted cucumbers can be eaten immediately after cooking. There is no need to prepare brine and containers. Cucumbers in the package are prepared very simply and quickly.

Ingredients:

cucumbers - 1 kg
garlic - 4 cloves
soft stems of dill and umbrellas - 50 gr.
green hot pepper - to taste
cilantro greens - 20 gr.
salt - 1 tbsp. l.
sugar - 1 tsp
black peppercorns - 5-8 peas
sesame oil - 1 tbsp. l.

Cooking:

By themselves, cucumbers do not have a pronounced taste and smell. To make them fragrant, they must be saturated with the aromas of spices.

Cucumbers are washed, dried, sorted by size. We try to take the same size, so they will salt evenly, and the aesthetic appearance of food plays an important role. And they should also be pimply, with dense pulp and without voids inside. We cut off the tips of the cucumbers and cut them lengthwise into four parts.

Young garlic, divided into cloves. We crush them with the flat side of the knife, sprinkle with a little salt and chop finely and finely.

Cut the dill greens. It is better to take soft stems, they have more juice. Also sprinkle with a little salt and finely chop. Juice and aroma of dill stand out instantly.

Crush black peppercorns in a mortar. And you will immediately feel its fresh aroma.

That's nothing, now we will add the smell of cilantro and hot green pepper. We take these two ingredients in small quantities, finely chop.

Imagine what an amazing smell is in the kitchen! And now we will transfer all this bouquet of tastes and aromas to cucumbers.

Now we take a tight plastic bag and send all our aromatic mixture, chopped cucumbers into it. Add salt, sugar and sesame oil.

Everything! There is very little left. Cut black bread, pour cold vodka.

We tie the bag, mix all the contents and shake vigorously.

Put on a plate and serve. The smell, aroma and taste are simply impossible to describe in words! Bon appetit and drink!

Quick recipe for lightly salted cucumbers in a saucepan

Ingredients:

cucumbers - 2.5 kg
garlic - 10 gr.
soft stems of dill and umbrellas - 100 gr.
black currant leaves - 10 gr.
horseradish root - 15 gr.
tarragon - 15 gr.
coriander leaves, basil - 10 gr.
red hot pepper - 1 pod
water - 4 l
salt - 200 gr
sugar - 100 gr

Cooking:

Cucumbers are collected, sorted by quality and size. We choose with a delicate skin with pimples and small black thorns. Rinse thoroughly in two or three waters.

It is best to pickle cucumbers on the day of harvest. After soaking them in cold water for 3-4 hours

We also wash the greens thoroughly. We use dill umbrellas, cut the stems into pieces.

We take the leaves and the root of horseradish. We clean the root and cut into small pieces, you can cut it.

Put the whole red hot pepper, the seeds must be cleaned.

We clean the young garlic and divide it into cloves. The peel does not need to be peeled, it is still young and tender. Crush the teeth with the flat side of a knife.

You can also add blackcurrant or cherry leaves, oak leaves, celery greens, tarragon, coriander and other spicy plants.

We divide the whole mixture of spices into three parts.

We take a clean enameled pan for 5 liters, put the first layer of prepared greens on the bottom.

We cut off the tips of the cucumbers and put them in a pan in bulk, then - the second layer of spices, cucumbers on it to the top and cover with the rest of the greens.

To speed up the fermentation process, cut off the tips of cucumbers or scald them with boiling water.

To prepare the brine, we take 50 grams of salt, 25 grams of sugar per 1 liter of water. We boil water, dissolve the ingredients, add spices. Boil for 3-5 minutes, turn off and cool.

Pour the cucumbers, put a flat plate on top and put a load on it, so that everything is immersed in the liquid.

We cover the pan thick cloth and kept at room temperature for 12 hours. After complete cooling, put the pan in the refrigerator, cool the cucumbers. And you can serve.

The classic recipe for lightly salted cucumbers for a 3-liter jar

Ingredients:

fresh cucumbers - how much will go in
garlic - 4 cloves
soft stems and dill umbrellas - 50 gr.
salt - 60 gr.
sugar - 30 gr.
horseradish and black currant leaves - 50 gr.

Cooking:

The classic set of ingredients for a 3-liter jar provides for the mandatory presence of dill and garlic. And to enhance the taste and aroma, you can add basil, savory, cherry or black currant leaves, celery and parsley leaves, coriander. For more crunch - oak leaves and horseradish root. Spicy lovers can add hot red pepper.

We wash freshly picked cucumbers well, cut off the tips. If they were collected a day or two before processing, then they must be soaked in clean cold water for 3-6 hours. So they are saturated with water and restore freshness.

In three-liter jars we put dill, garlic. We try to choose cucumbers of the same size, so they are better salted, and fill the jar. In this case, the laying method does not really matter, we just try to put them in a jar more tightly.

We prepare a 6-8 percent salt solution. Pour the cucumbers in a jar, close the neck with a thick cloth, and leave to ferment overnight.

It should be noted that depending on the size of the cucumbers, the way they are laid, the amount of brine may be different.

In the morning we send the jar to the refrigerator for cooling, and for dinner, salted crispy cucumbers cooked according to classic recipe ready. Enjoy your meal!

Crispy cucumbers - recipe in hot brine

This recipe is my favourite. Cucumbers are ready in a day and when stored in the refrigerator, you can eat them for a whole week.

The whole cooking process is similar to the recipe fast food salted cucumbers in a saucepan. We reviewed it above.

We will only pour cucumbers with hot brine. Then leave at room temperature overnight. In the morning, put it in the refrigerator to cool. And by lunchtime, you can serve them on the table. And to make them crispy - do not forget to soak them, cut the horseradish root, add oak leaves.

In this video you can see with your own eyes how to do it.

Work in progress, see you next time. In the comments, you can share your interesting recipes and wishes.

At the very beginning of autumn, there comes a moment in my family when fresh cucumbers are already a little tired, and it’s too early to open salted ones. It's time for little salts, which are adored by both adults and children. Today I will tell you how to quickly and tasty pickle cucumbers at home. different ways: in a saucepan, in a jar and even in a bag.

Pickled cucumbers in a jar in brine

Lightly salted cucumbers cook quickly compared to classic pickling. No need to sterilize anything, roll up and wait cold winter to open the jar.

Note to the owner! There are several ways to cook delicious cucumbers: dry, cold and hot. The names speak for themselves. With the dry method, we use only salt and spices, with the cold method we do not heat the brine, with the hot method we salt it with boiling water.

Cooking freshly salted cucumbers in a liter jar. You can pickle cucumbers in dishes of any volume, then multiply the number of ingredients in accordance with the size of your jar.

Ingredients for salting in a 1 liter jar:

Fresh cucumbers - to fill the jar;
Dill seeds in umbrellas - 1 pc;
Garlic - 2 cloves;
Rock salt - 1 tbsp.

Rinse cucumbers and even soak them in cold water. Remove buttocks, noses. Prepare the jar. Just rinse it with tap water, no need to invent extra work for yourself and sterilize.

Garlic can be coarsely chopped to better feel its aroma. Sometimes the recipe even suggests grating it. At the bottom of the jar, lay the garlic and dill umbrella. Now it's the turn of cucumbers: put vegetables in a jar vertically to evenly pickle the fruits.

Advice! Use pimply varieties of cucumbers. Size matters! Choose medium-sized fruits. Too large cucumbers will not be hard and will lose their crunch characteristic of light salting, while small ones are more suitable for salting for the winter.

Pour salt into a jar filled to the top and pour boiling water over it. Don't worry, the jar won't crack. Close it with a capron lid. It is very convenient to store such cucumbers in a jar with a twist.

The salt should dissolve, so after cooling the jar, just in case, shake it well. For pickling cucumbers need 1 day.

On a note! The first day, vegetables in brine can stand at room temperature. When salting is over, store cucumbers in the refrigerator. Due to the lack of vinegar in the recipe, the shelf life is only a couple of weeks, but they are unlikely to last the next day.

Pickled cucumbers with mustard

Mustard powder is also useful for quick pickling of cucumbers.

On a note! With the dry pickling method, cucumbers are salted in their own juice and absorb the aroma of spices more. It takes 2 days to prepare, but the result is worth the wait.

If you cook in the summer, then greens are never superfluous. Add finely chopped dill and parsley to the recipe. In winter, you can use frozen greens.

You will need:

Fresh cucumbers - 7-10 pcs;
Rock salt - 1 tbsp. with a slide;
Sugar - 1 tbsp;
Mustard powder - 0.5 tbsp;
Garlic - 4 cloves;
Vegetable oil.

Don't be surprised if the recipe contains sugar. But it should be taken a little less than salt. Sweetness is needed in order to enhance the taste of mustard.

Prepare vegetables, wash and trim both sides. Cut lengthwise into 4 pieces and place in a bowl. Crush the garlic, chop on a grater and rub each piece well with it. Spread the spices with your hands to infuse the garlic flavor with the cucumbers. Add mustard, sugar, salt and herbs. For dressing, use a tablespoon of oil, mix and, covered with a lid or film, leave in a cold place for 48 hours.

A spicy mustard appetizer is ready. Your guests will appreciate the effort, but have time to try it yourself before all the cucumbers are snapped up.

Instant pickled cucumbers (not for the winter)

There is a way to enjoy salted fruits for dinner. Most quick recipe.

Fresh cucumbers - 7-10 pieces;
Garlic - 5 cloves;
Rock salt - 1 tablespoon;
Carnation - 2 pcs;
Peppercorns - 2 pcs;
Currant leaves - 2 pcs;
Horseradish (leaves, root) - 40 g.

For salting, use the bag. I advise you to take baking bags, as they are dense and plastic clips will save you from constant tying and untying.

On a note! Do not pickle vegetables "with butts". All harmful substances accumulate there. If you are using cucumbers grown in your own garden, you can leave the ends off.

The fastest recipe will not take more than 5 minutes to prepare. Put all the spices in a bag, cut the garlic into large pieces, and grate the horseradish root. The more horseradish you add, the sharper and crunchier the result will be.

Salt and add spices. Cucumbers can be cut into 4 parts for a more even distribution of salt. Shake the bag well and close with a clip.

If you pickled cucumbers in the morning, then in the evening you can safely open the package. These cucumbers are best served with boiled potatoes, chicken or meat. You can also use them to prepare Olivier and other salads.

On a note! You can pickle cucumbers in 5 minutes. In this case, you need to finely chop the vegetables and add all the spices. Place in bag and shake well. Leave on the table for 5 minutes. Everything, the dish is ready. But the taste will be different, this option is more like a salad.

A quick way to pickle cucumbers with celery

Celery is the king of vegetables. It is useful from root tips to stem tips! Did you know that dishes with the addition of greens or celery root become less caloric? Ladies, write down the recipe! The spicy taste is perfect for preparing an interesting snack.

How to pickle cucumbers tasty and fast way? We will need:

Fresh cucumbers - 1.5 kg;
Horseradish - 2 sheets;
Garlic - 5-6 cloves;
Rock salt - 3 tablespoons;
Cherry leaves - 4 pcs;
Celery stalks - 70 g;
Greens.

Advice! Iodized and sea salt is not suitable for salting. Use regular cookware. The fact is that iodine in the composition of salt reduces the ability of salt as a natural preservative. Have your pickle jars exploded? Perhaps the salt is to blame.

Prepare cucumbers, cut off the ends. Cut the leaves that you managed to find into pieces. If you did not find a cherry, then use currant or oak leaves.

Finely chop the celery greens and mix with garlic and herbs. Put the leaves on the bottom of the jar, and alternate greens with cucumbers. When the jar is full, add salt and fill with cold water.

On a note! It is not necessary for the recipe for lightly salted cucumbers to tamp the vegetables too tightly. For uniform salting, there should be a small distance between the fruits.

You don’t need to shake the jar, just cover it with a cloth or gauze and leave it to sour in a dark place for 3 days. In a couple of days they will be on your plate.

Advice! Lightly salted cucumbers can also be cooked in a saucepan. If you have a plastic container, you can make a small portion for testing. A week after salting, the taste of lightly salted cucumbers will already resemble the usual winter pickles, so it is better to cook in small portions.

It is better to see once than hear 100 times! Watch a video on how to pickle cucumbers at home tasty and quickly in a jar, bag and in a saucepan:

All recipes do not require special skills. Even an inexperienced hostess can make freshly salted instant cucumbers. I wish you a delicious crunch in good company. Enjoy your meal!

When summer comes, flowers bloom, the first vegetables ripen in the beds. At this moment, you involuntarily remember your favorite crispy pickles according to your grandmother's recipe. Don't know how to quickly and easily cook delicious lightly salted cucumbers? We'll help you with the recipes. The article suggests several proven methods that will allow you to pickle cucumbers in a few hours.

Polyethylene miracle

This recipe was loved by the hostesses for its speed and low cooking costs. How to make salted cucumbers in a bag?

For this you will need:

1 kg of cucumbers;
1 tablespoon of salt;
1 tablespoon of sugar;
4 cloves of garlic;
a small bunch of dill along with an umbrella;
plastic bag.

Wash fresh small cucumbers thoroughly, cut off the tails and put them in a bag. Sprinkle salt and sugar on top, send garlic, cut into slices, and a bunch of greens there. Seal the bag and shake the contents well to evenly distribute the ingredients. Then put it in the refrigerator.

After 4-5 hours, the cucumbers should be ready. Fans of spicy flavors before salting can add cloves and other spices to the composition.

Crispy toy soldiers

Cucumbers got their name because of the peculiar location in the bank.

Ingredients:

1 liter of water;
5–7 cucumbers;
1 tablespoon of salt;
1 teaspoon of sugar;
3 cloves of garlic;
dill and other herbs to taste.

First, wash the cucumbers and cut off their tails. Then throw greens and garlic cloves on the bottom of a liter jar, and lay cucumbers vertically on top, cover them with salt, sugar and pour boiling water. Close the jar with a plastic lid and leave to ferment at room temperature.

Cucumbers will be ready to eat in a day.

traditional recipe

Thanks to this recipe, you can cook lightly salted cucumbers in cold water.

Ingredients:

2 liters of water;
1 kg of cucumbers;
2 sheets of horseradish;
5 leaves of cherry and currant;
3 umbrellas of dill;
5 cloves of garlic;
60 grams of salt;
25 grams of sugar;
Cloves, allspice, bay leaf.

First of all, you need to prepare an aluminum or cast iron pan with thick walls. Half of the washed green leaves should be placed on the bottom of the pan, and cucumbers on top. Cover all this with the remaining herbs, sprinkle with salt and spices, and pour water.

Cucumbers should drown in fragrant brine. Cover the pot with a lid and leave at room temperature for 24 hours.

In order for the cucumbers to be better saturated with the aromas of spices, small cuts should be made on them.

Taste of summer

Sometimes it happens that there is no greenery at hand, but you really want cucumbers. The following recipe will teach you how to cook lightly salted cucumbers without greens.

Ingredients:

1 liter of water;
5 cloves of garlic;
30 grams of salt;
10 grams of sugar;
2 peas of black pepper;
2 bay leaves.

Put cucumbers in a jar, sprinkle them with spices and garlic and pour boiling water over them. In a few hours you will get fragrant and mouth-watering cucumbers.

early maturing

It happens that the guests suddenly appeared suddenly, and there was nothing to put on the table. In this case, cucumbers in a quick recipe package always come to the rescue. This method will help to cook lightly salted cucumbers in half an hour.

Ingredients:

0.5 kg of small fresh cucumbers;
15 grams of dill;
4 cloves of garlic;
40 grams of salt;
10 grams of sugar.

Cucumbers should be cut into four parts, finely chop the garlic and herbs. Place all ingredients in a bag with salt and shake well. While dinner is being prepared, you should periodically shake the cucumbers, and in half an hour they will be ready.

Crispy Delight

In order for salted cucumbers to turn out crispy, you need to choose the freshest, only collected specimens and not skimp on horseradish leaves.

Some housewives add oak leaves to the crunch recipe.

Ingredients:

1 kg of cucumbers;
15 horseradish leaves;
10 leaves of currant and cherry;
3 oak leaves (if possible);
5 dill umbrellas;
1 head of garlic;
Red and black pepper in a ratio of 1:1.

Lay greens and cucumbers in successive layers at the bottom of the pan. Sprinkle spices on top and cover with the remaining leaves of horseradish, cherries and currants. Pour the contents of the pan with boiling water and leave at room temperature for fermentation. From time to time, you should try cucumbers for salting.

spicy

An unusual taste of cucumbers will give a recipe for mineral water.

Ingredients:

1 kg of large cucumbers;
2 dill umbrellas;
7 cloves of garlic;
30-40 grams of salt;
800 ml of mineral water.

Put dill and cucumbers on the bottom of the container, sprinkle chopped garlic on top. Dissolve mineral water with salt and pour cucumbers with this brine. Close everything well and leave for several days in a cold place.

The mineral water allows the flavors to penetrate deeper into the cucumbers, while keeping them as fresh and crunchy as possible.

Eccentric Romance

To give cucumbers a unique taste, you will need a few non-traditional ingredients and an ordinary brine.

Ingredients:

1 kg of small cucumbers;
200 grams of sweet and sour apples;
8 cloves of garlic;
40 grams of salt and sugar;
3 pieces of horseradish leaves, currants, cherries and dill umbrellas;
2 grams allspice peas, cinnamon and bay leaf.

Wash cucumbers, cut apples into slices. Place them in a container, evenly distributing the apples between the layers of cucumbers. Lastly, add the spices.

When the cucumbers are laid, you need to start preparing the brine. Bring a liter of water to a boil over high heat and add sugar and salt to it. Pour the contents of the container with cucumbers with the finished brine, close it with a lid and put it in a cold place. In a day, the cucumbers will be ready.

If you liked our article and have something to add, please share your thoughts. It is very important for us to know your opinion!

Source: http://woman-l.ru/kak-sdelat-malosolnye-ogurcy/

This is a delicious fragrant snack, which is one of the first created from a fresh harvest. Such preservation is the basis of spicy salads and pickles. The calorie content of the product does not scare women, since it is minimal and completely covered by high benefits. All this is about salted cucumbers, easy to prepare and appetizing even after eating. How to salt them?

Theoretically, any recipe that focuses on classic pickling can be lightened by reducing the amount of preservative ingredient, and get lightly salted cucumbers.

However, in practice the situation is somewhat different: both the way of working with vegetables and the composition of the brine, up to the set of herbs and spices, are important.

The only thing that is beyond doubt is that it is easier to create such a dish than a traditional pickle.

How to cook salted cucumbers for a tasty and tender product:

Wash briefly, only remove plaque from the skin. If the vegetable is bought in a store, go over it well with a brush.
Soak. This step is required for any cooking method, even if you plan to lightly salt the product. As a result, cucumbers will crunch, will not lose their density during storage.
Pour the brine over the ingredients.
Put oppression on top. In some salting methods, this step is omitted.

Most simple recipes apart from cucumbers, salt and water do not require anything, but even these 3 ingredients can be completely different and give different results in the process. Try to pick them up like this:

The classic pickling of cucumbers allows you to use the main product of any size. If you are guided by a quick recipe, you need to take the same cucumbers (preferably small ones).
The best lightly salted cucumbers are obtained from varieties that have a thin skin and pronounced pimples.
Do not use iodized salt. Marine is also better not to take. The most delicious cucumbers can be salted under ordinary, rock, salt with large granules. If you take a finely ground product, the vegetables will become softer every day, stop crunching.

This block will reveal to you the main ways of working with such home preservation. You will learn how to pickle lightly salted cucumbers immediately in a jar, what is the minimum aging time and whether it is possible to do without creating a brine. Recipes tested by thousands of housewives are convenient for the ability to vary additional components, therefore, by writing them in your book, you can easily customize any method for yourself.

In the package

This is the easiest, fastest, most convenient way to prepare an instant snack. Lightly salted cucumbers in a bag are otherwise called “dry”, since there is no need to make a pickle for them. The disadvantage of the recipe is the impossibility of preservation for the winter and in large volumes. The resulting dish should be eaten immediately, it can be stored in the refrigerator for only 3-5 days.

Ingredients:

cucumbers - 7-9 pcs.;
salt - 1 tbsp. l.;
granulated sugar - 1 tsp;
coriander grains;
fragrant peas.

Cooking method:

Make several cuts on the surface of the cucumbers.
Put them in a bag, add the rest of the ingredients.
Mix thoroughly with your hands to make sure the spices and salt/sugar are evenly distributed over the cucumbers.
Tie up the bag and leave it in the kitchen. After 10-11 hours you can eat.

Packed with garlic

The general technology is similar to that described above, but a few flavoring ingredients have been added. The finished product is good to use for salads. In addition, the salting time has been reduced to 3 hours thanks to some simple steps. How to make lightly salted instant cucumbers with garlic? Study this recipe and try to repeat the algorithm.

Ingredients:

garlic cloves - 4 pcs.;
small cucumbers - 10-12 pcs.;
salt - 1.5 tbsp. l.;
horseradish root;
broken laurel.

Cooking method:

Cut the washed cucumbers lengthwise - due to this, they will be salted for only a few hours.
Add pieces of garlic, chopped horseradish root, parsley.
Pour everything into a bag, salt, tie. Shake several times.

hot way

The main advantage of this method is fast work. However, the bright green tint of the skin will be lost, so housewives, who care about the aesthetic component of the dish, rarely resort to this recipe. If this does not bother you, and taste plays a more important role, learn how to pickle lightly salted cucumbers in a hot way. The set of herbs indicated below can be varied.

Ingredients:

salt - 1 tbsp. l.;
water - liter;
cucumbers - 1 kg;
a head of garlic;
hot pepper pod;
sprigs of garlic - 3 pcs.;
horseradish leaves;
tarragon stalks.

Cooking method:

Boil water, add salt to it. Professionals advise to make the amount of brine exactly according to the volume of cans. You'll have some extra liquid left, but it's easier than trying to calculate the remainder.
Rinse the greens, tear with your hands. Chop the garlic, do not mince.
Scald the washed and devoid of ends cucumbers with boiling water, lay on top of the greens.
Add chopped pepper.
Pour in boiling brine, put oppression on top.
The snack is ready when it cools down.

With cold water

The reason for the low popularity of this method of creating a fragrant snack is the time spent on its preparation. It is infused in a jar for about a couple of days, but if desired, it can be stored for several months if it is rolled up. The recipe for salted crispy cucumbers with cold water looks simple, does not require careful study step by step instructions with photo.

Ingredients:

cucumbers - 1 kg;
salt - 1 tbsp. l.;
water - 1 l.;
garlic cloves - 3 pcs.;
dill sprigs;
currant leaves.

Cooking method:

Distribute the greens and cucumbers along the bottom of the jar that has undergone a short sterilization. On top must be a layer of dill and leaves.
Pour salt into cold water. Let dissolve.
Pour the contents of the jar with this liquid. Without covering, leave lightly salted cucumbers in the room.
When foam begins to appear, eliminate it, and move the workpiece to the refrigerator.

Quick pickled cucumbers

With this method, a bag or bag is used in which very small cucumbers (gherkins) can be salted in a matter of minutes. If you have been wondering how to quickly make lightly salted cucumbers without negatively affecting their density and color, this option may be perfect for you. The appetizer is worthy of the main spread of any culinary magazine: in the photo and in life it looks amazing!

Ingredients:

cucumbers - 3-4 pcs.;
salt - 1/2 tsp;
vegetable oil - 1 tsp;
clove of garlic;
ground black pepper;
mint leaves.

Cooking method:

Chop the washed cucumbers into slices.
Mix oil, chopped garlic, mint and pepper.
Combine all ingredients, move to a bag / jar. Salt.
Shake vigorously for exactly 3 minutes.

For the winter

This method differs from the previous methods in the increased duration of the workpiece storage and in an unusual way of working with the product. You do not have to use several containers and carefully wash them afterwards. Professionals advise taking large containers - 2-3 liters. There is no need to use oppression in this recipe.

Ingredients:

cucumbers - up to the shoulders of a 3-liter jar;
garlic head - 1/2 pc.;
coarse salt - 3 tablespoons;
dried dill.

Cooking method:

Fill a well-washed jar with chopped garlic and hand-torn dill.
Arrange cucumbers on top.
Pour in the salt.
Pour boiled water up to the neck of the jar.
Close, twist the container, distributing the salt. After a day, the snack is ready.

In mineral water

This is a quick and convenient way to prepare a snack that will crunch fervently. Salted cucumbers on mineral water can be prepared with any drink of this type, but experienced housewives advise using Essentuki and similar soft options. A set of spices and herbs is basic, varies at will. The main advantage of this method is the speed of preparation.

Ingredients:

mineral water - 1 l;
small cucumbers - 0.7 kg;
clove of garlic;
dill;
coarse salt - 2 tbsp. l.

Cooking method:

Rinse the greens, put on the bottom of the jar.
Spread cucumbers very tightly on top.
Cover with the rest of the dill and chopped garlic.
Dissolve salt in mineral water, pour vegetables into it.
Keep the night cold.

with mustard

If you're wondering how to make a simple, familiar dish that can wow guests and family alike, check out pickled mustard pickle options. On their basis, spicy salads are obtained, but a single appetizer goes well with meat, potatoes, cereal side dishes. Mustard is desirable to use dry, chopped.

Ingredients:

cucumbers - 2.5 kg;
a bunch of celery;
sprigs of parsley, dill;
dry mustard - 2 tbsp. l.;
water - 1.7 l;
salt - 3 tbsp. l.

Cooking method:

Rinse fresh herbs, dry, chop.
Wash a three-liter jar, fill the bottom with a part of the greens.
Next you need to make layers of cucumbers and the remaining herbs.
Close the last row of the layer with dry mustard.
Make a traditional pickle for cucumbers, close the contents of the jar with it. Eat in a day.

With salt and sugar

For some housewives, this way of working with canned vegetables is a real discovery. The key advantage of lightly salted cucumbers with salt and sugar is that they will crunch and look like from a glossy photo of a culinary magazine, even if you overexpose them when pickling. How to cook such an appetizer and what to serve it with? For guaranteed results, follow the instructions below exactly.

Ingredients:

granulated sugar - 1.5 tsp;
salt - 1 tbsp. l.;
water - 1 l;
cucumbers - 0.7 kg;
garlic cloves;
oak leaves;
allspice.

Cooking method:

Place all the ingredients, interspersed among themselves, in a bucket.
Pour hot brine to which sugar is added.
Put oppression, keep the container in a cool place for 12 hours.
Then transfer the cucumbers to a glass container and keep in the refrigerator. It is recommended to eat with pickled tomatoes.

With vinegar

The appetizer obtained as a result of working according to this method has a delicate spicy taste, and the preservation itself proceeds faster than usual. For salted cucumbers with vinegar, you can take traditional spices and herbs, or even do without them almost completely. It is advisable to use small jars, be sure to sterilize before use.

Ingredients:

vinegar - 2 l;
water - 3 l;
salt - 2.5 tbsp. l.;
sugar - 4 tbsp. l.;
Bay leaf;
horseradish root;
cherry leaves.

Cooking method:

Warm the vinegar in a saucepan, but do not let it boil.
Prick the washed cucumber on a fork, dip in vinegar, soak for a minute and a half. Transfer immediately to the bank.
Repeat the previous step for all cucumbers. You can lay them in portions and catch them with a slotted spoon - it will be faster.
Add chopped horseradish, parsley, cherry leaves.
Make a standard brine, boil, pour into jars.
Eat after cooling.

Surprisingly, if you do not add peppercorns and parsley bunches, vegetables will crunch even when long-term storage. Follow these guidelines:

Try to salt the fruits in glass or ceramics: they do not add extra flavor notes. If you are using a saucepan, take an enameled one.
Make lightly salted cucumbers in spring water or let stand for a day with tap water, putting a silver / copper thing in it.

Source: http://sovets.net/7328-malosolnyie-ogurtsyi.html

How to make salted cucumbers quickly at home: a step by step recipe

Which cucumbers to choose

For light salting, it is better to choose medium-sized cucumbers, dense, with thin skin and with pimples. In the Moscow region, Nezhinsky cucumbers are considered an ideal variety for that type of cooking cucumbers. Cucumbers should not be yellow, and even more so should not be bitter (be sure to try the vegetables before you start to lightly salt them).

Of course, it is best to use fresh cucumbers for low-salting, which have just been harvested from the garden. If you don’t have your own garden, you can buy such cucumbers outside the city - in the nearest village or in the market.

It is important to understand that for lightly salted cucumbers, you need to choose cucumbers of the same size. This is necessary so that they are equally salted.

What water to choose

Water is one of the main components of any preservation; in some preparations for the winter, it is the basis. For cucumbers, the choice of water is very important. It is best to use spring water (it will take quite a bit - in order to soak the cucumbers and to prepare the brine). Thus, for example, 5 kilograms of cucumbers will require 10 liters of spring water.

If you do not have the opportunity to use spring water, then it can be replaced with bottled water or regular water that is well filtered and purified.

Ordinary water can also be used to lightly salt cucumbers, to do this, pour it into an enameled bucket or pan, on the bottom of which put silver item(it can be a spoon, a coin, a ring, etc.) and a copper product.

Then cover the water with a lid and let it stand for 5-6 hours. These metals will significantly improve the quality and taste of water.

Recipe for delicious salted cucumbers

Ingredients:

cucumbers - 5 kg;
dill with umbrellas and seeds - 7-10 pieces;
garlic - 1 head;
horseradish - 30 leaves;
black peppercorns - 4 teaspoons;
red peppercorns - 2 teaspoons;
currant leaves;
salt - 6 tablespoons.

Cooking process:

Wash cucumbers 2-3 times and soak in water (for 2-3 hours).
Peeled garlic. Greens, currant leaves and horseradish coarsely cut.
At the bottom of the enameled bucket we put horseradish leaves, then a little chopped greens and a little peppercorns. Next, lay the cucumbers, and on top of the rest of the greens and peppers. Then again cucumbers, and horseradish leaves on them.
Bring the water to a boil, turn it off and add salt to it, mix and place cucumbers in this brine. Put the load on top and leave for 2-3 days in a cool place.

Quick pickled cucumbers

Ingredients:

cucumbers - 2 kg;
black peppercorns - 10 pieces;
red peppercorns - 5 pieces;
sugar - 1 teaspoon;
coarse salt;
dill - 1 bunch;
lemon - 2 pieces.

Cooking process:

Grind pepper, sugar and salt to get a fine-grained mixture.
We peel the lemon from the zest, which we add to the mixture of salt and pepper. Squeeze juice from lemon.
Cut the dill coarsely.
Wash cucumbers well for several times and soak in water for 1 hour. After that, cut off the ends on each side.
Lightly tap each cucumber with a spoon or knife handle, so. To crack the cucumber a little. Next, cut across each vegetable into several parts.
Sprinkle cucumbers with a mixture of salt, pepper and lemon zest and add lemon juice, mix everything well. Add greens and let stand for half an hour. Lightly blot the cucumbers with a paper towel before serving.

If you do not have time to wait, then you can not soak the cucumbers. But the salting time will increase to 60 minutes.

Pickled cucumbers in a bag

Ingredients:

cucumbers -1 kg;
greens - 1 bunch;
garlic - 3-4 cloves;
coarse salt - 1 tbsp. a spoon;
cumin - 1 teaspoon;
clean plastic bag or plastic container.

Cooking process:

Coarsely tear the greens with your hands and put them in a bag or container.
Cut off the tails of cucumbers (on both sides) and send them in a bag or container.
Finely chop the garlic.
Grate cumin well in a mortar or grind with a rolling pin.
Add salt, cumin and garlic to the cucumbers in the bag. Tie/close bag or container tightly and shake to mix all ingredients.
Put the package or container with cucumbers in the refrigerator for 60 minutes. After that, you can eat - the vegetables are lightly salted and crispy.

Source: http://dir101.org/kak-sdelat-malosolnye-ogurcy/

How to make salted cucumbers crunchy. Recipe for quick pickled cucumbers:

Lightly salted cucumbers are a great addition to any dish. They will decorate the festive table and delight the eye. Great for hot drinks.

And most importantly, the recipe for their preparation is very simple. We will try to answer the question of how to make salted cucumbers in as much detail as possible.

Fast Cooking

Salted cucumbers are a product that appears on the table during the period when the main harvest of cucumbers is being harvested (end of summer, beginning of autumn). For winter, pickled, pickled, canned cucumbers are more suitable. Lightly salted cucumbers are a summer product that is a great addition to potatoes and other dishes.

They can be cooked quickly, but they are eaten just as quickly. This product is prepared mainly in small quantities so that it can be eaten in one or two times. After another portion over, start cooking the next one, since this is done very simply.

Even a person who is far from cooking will cope with this cooking task without any problems, since the recipe is very simple.

Before we give a description of the entire cooking process and tell you how to make lightly salted cucumbers, we will outline some recommendations and reveal secrets. The proposed tips will help the housewives and become their secret to successful cucumbers.

Revealing secrets

One of the secrets is that lightly salted cucumbers can be prepared in three different ways:

when cooking, use hot or cold brine;
vegetables are cooked in their own juice;
salted cucumbers are prepared in a dry way (without brine).

To make the salting process really fast, use small bright green vegetables with “pimples”. A smooth cucumber will not work - this is a salad variety. But the "pimples" indicate that vegetables are suitable for pickling. Firm, thin-skinned ones work best.

And yet - you need to pick up cucumbers of the same size. This fact contributes to the distribution of salt evenly and salting is excellent.

What does crunch depend on?

Many people ask the question, how to make lightly salted cucumbers crispy? Everything is very simple. Before starting the salting process, it is better to leave the vegetables in cold water for 2-3 hours, then they will crunch and turn out to be dense. This is the answer to the question of how to make salted cucumbers crunchy.

The ends of the cucumbers must first be cut off. This will speed up the salting process and allow you to get rid of nitrates, since the tip of the vegetable is the place where nitrates accumulate the most.

Uniform salting is facilitated by the vertical arrangement of cucumbers in the vessel.

They should not be laid too tightly, as they will lose their favorite property - crunch.

The vessel with cucumbers is not clogged, but covered with a napkin on top, which allows the process to proceed smoothly. Fermentation requires air.

Oak, tarragon, anise umbrellas will give the product special properties and taste. But we should not forget about the traditional dill, horseradish, parsley, blackcurrant and cherry leaves.

The use of cloves, bay leaves, hot peppers is a “classic”, not a single salting can do without these ingredients.

Coarse salt is best.

Lightly salted cucumbers can become "multi-salted" if not kept refrigerated.

These, at first glance, insignificant, nuances will help in resolving the issue of how to properly make lightly salted cucumbers.

Well, the secrets are revealed, now you can move on to the main thing. How to make salted cucumbers? The recipe is presented below.

Required products

First you need to decide what products you need. So, the most important product is cucumbers, no salting is complete without greens and dill, you also need garlic, horseradish, you need fresh currant leaves, you definitely need to prepare allspice and black pepper and, of course, salt.

Cucumbers in brine

Let's start revealing the secret of how to make lightly salted cucumbers quickly.

The traditional and fastest recipe for salting the product is as follows: it is necessary to pour the cucumbers placed in a vessel (jar, pan) with the previously prepared brine. That's all. Cold brine will allow you to enjoy lightly salted vegetables in 2-3 days, hot brine makes it possible to do this after 8-10 hours.

You can not prepare the brine in advance, but proceed as follows: pour salt (2-3 tbsp. L.), Sugar to taste into jars with vegetables and pour cold or hot water. Then close the jar with a lid and shake until the salt and sugar dissolve.

Remove the lid, cover with gauze or a napkin and leave it in this form until the salting process is completed. To all the spices and herbs in a jar, you can add apple slices. This will give the cucumbers a special taste and sourness.

Here it is, the first answer to the question of how to make salted cucumbers.

Package as a vessel for salting

Answering the question of how to make lightly salted cucumbers quickly, here is another recipe. It is perfect if there are no elementary conditions for cooking, for example, in the country or at a picnic.

The process of boiling water becomes redundant. For this recipe, use a plastic bag. Washed vegetables should be dried and put in a bag.

Beforehand, each cucumber must be pierced so that the pickling process goes faster and better. Salt and spices are added.

Cucumbers in their own juice

Here is another way that will help you figure out how to make lightly salted cucumbers at home. This recipe uses the juice of the vegetables themselves. Any cucumbers are suitable for this, both the ugliest and the largest. They are ground on a grater or crushed with a blender, juicer.

Separately, you need to prepare vegetables for pickling, and separately - for juice. You will also need garlic, horseradish, chili peppers, dill umbrellas, salt. For one three-liter jar, we observe the following proportions:

cucumbers for pickling - about 10 pcs.;
cucumbers for juice - 3 pcs.;
garlic - 3 cloves;
horseradish - 3 sheets;
chili pepper - 1 pc.;
dill with an umbrella - 3 pcs.;
salt - 3 tbsp. spoons.

Vegetables intended for juice are crushed. You should get about 1.5 liters of thick puree. Horseradish leaves are placed at the bottom, 1 clove of garlic (it needs to be cut into two parts), 1 dill umbrella. From above, everything is sprinkled with salt (1 tbsp. L.).

Then cucumber puree is poured into a jar by a third of the volume and vegetables are vertically arranged, but not all. Horseradish, garlic, dill and pepper are put again. Sprinkle with salt, pour cucumber puree and lay vegetables. The last spoonful of salt is poured at the end. Close the jar tightly with a lid. Leave for 2 days.

Within two days, cucumbers are pickled, and then they can be consumed.

The process can be simplified if salt is dissolved in cucumber juice. Celery will give a special taste to cucumbers, so it can also be used when pickling.

Cucumbers with apples

How to make delicious lightly salted cucumbers? Here is another recipe that answers this question. Cucumbers with apples are also prepared very quickly and simply, but at the same time an excellent taste is obtained. For cooking you will need:

cucumbers - 1 kg;
apples - 2 pcs. (green);
black pepper - 10 peas;
dill - 2 bunches;
parsley - 2 bunches;
casting cherries - 2-3 pcs.;
pouring currants - 8-10 pcs.;
garlic - 1 head;
salt to taste.

All vegetables and herbs must be washed. The tips of the cucumbers must be cut off, this will get rid of nitrates and enable the product to pickle better. Apples are divided into 4 parts, the core remains. Garlic is peeled and divided into cloves.

Vegetables, along with apples, are placed in a vessel (jar, saucepan), garlic, herbs, and black pepper are placed between them. AT boiled water salt is poured and mixed until dissolved. For 1 liter of water - 2 tbsp. spoons of salt. The resulting brine is poured over cucumbers. Leave for 10-12 hours.

During this time, the cucumbers should be salted. Here is another answer to the question of how to make salted cucumbers.

Cucumbers and lime juice

Sugar, salt and pepper are ground. Limes are washed, wiped and peeled with a fine grater. It is mixed with pepper and salt. Lime, the zest of which was used, is squeezed. Mint and dill are crushed. Cucumbers are peeled from the tips and cut. Large cucumbers are divided into 4 parts, small ones into 2. Then they are placed in a deep bowl.

Pour crushed pepper with salt, sugar and lime zest into a bowl, pour over everything with juice, then mix. The remaining salt and herbs are poured onto the cucumbers and mixed again. This recipe will decorate the table finished product even if there is very little time.

Vegetables are salted for 30 minutes. Before serving, the product is washed to remove salt and herbs.

For cooking you will need: