Many people believe that fast food cannot be tasty. And they are extremely mistaken. For example, you can whip up delicious lightly salted cucumbers. After some time, depending on the salting method, you will be able to enjoy a crispy delicacy that no one can resist.
Previously, we learned that cucumbers can be pickled in several ways - in a jar, pan, and even. Today we will discuss in detail the preparation of snacks in brine. As you know, this method is divided into 2 types - cold and hot pouring. Each of them has its own advantages and is good in its own way. I love both and simply alternate cooking options so that my loved ones don’t get bored.
To complement the brine with bright flavors, some add apple, leaves of fruit bushes, lemon, aromatic and spicy herbs. But even the classic recipes are very good. The main thing is to achieve an ideal result, you need to follow several rules:
1. Banks must be sterilized before use. Otherwise, you risk getting a quickly deteriorating product, and this is the best case scenario. At worst, it can be harmful to your health. Any container in which you are going to cook must be perfectly clean.
2. For lightly pickled cucumbers, it is better to choose pickled varieties. They are easily identified by the presence of frequent small pimples. They also have elastic flesh and thin skin. Soft and watery specimens are not suitable.
3. Don't overdo it with salt. If you think that the more salt you add, the faster the dish will be ready, then you are mistaken. Excess of this ingredient can soften the structure of the vegetable. Especially if you choose fine salt for this. Need a big one!
In addition, there are many other aspects that, if followed, will help you achieve success. We will discuss them below.
When the desire to enjoy your favorite snack suddenly grabs you by the throat, and you have to wait at least 12 hours for regular salted salts - don’t worry! I will introduce you to an extra quick recipe that will allow you to satisfy your cravings in just a couple of hours.
Despite all the speed of preparation, they turn out very tasty and aromatic. You prepare them and you will understand everything yourself.
Ingredients:
- 1.5 kilograms of small, young, strong cucumbers;
- 1 bay leaf;
- 1 bunch of dill;
- approximately 1 dessert spoon of coriander seeds;
- 5 cloves of garlic;
- 1 red hot pepper;
- 1 heaped tablespoon of coarse salt;
- 30 grams of sand;
- 2 plastic bags.
Choose cucumbers that are firm and firm. It is advisable to select pickling varieties for this. If you have limp vegetables, it is better to initially soak them for 6-8 hours in ice water.
They need to be washed, cut off the ends and dried on a napkin.
The size of the vegetables depends on how soon you are going to salt them. If your plans include eating them after 2-3 hours, then it is better to divide them into halves or even circles. It is better to marinate whole cucumbers for about 12 hours to achieve perfect pickling.
We're going to enjoy the snack in a couple of hours, so we'll cut them in half. Place the cucumbers in a bag. Add chopped dill to them. I use both greens and stems.
Prepare spices for pickling. To do this, combine salt and sugar in a small bowl. Lightly crush the coriander in a mortar. Rub it not into flour, but into a state of depression. We do this to give coriander the opportunity to fully reveal its aromatic capabilities.
Add it to the salt and sand mixture. Chop the bay leaf a little with your hands and send it there.
Now you need to add chopped garlic and chili peppers to a bag of vegetables. Sprinkle the spice mixture on top.
Seal the bag and shake gently so that the ingredients thoroughly coat each cucumber.
If you are using a regular packaging bag, it is better to put on another one so as not to lose the juice released by the cucumbers. Its leakage will not only cause inconvenience in the refrigerator compartment, but will also affect the quality of the salting, because its presence is important in this matter.
Leave the bag of salted salts on the table for half an hour.
Then put them in the refrigerator for 2-3 hours. After this time, the sample can be taken.
The results are incredibly tasty and aromatic cucumbers that are easy to prepare and quickly serve. I often serve these cucumbers with a vegetable or cereal side dish, as well as with meat. But even if you only put a plate of cucumbers on the table, it won’t last long - it will be snatched up in an instant.
Lightly salted cucumbers in a bag with garlic and dill
These cucumbers are prepared in minimal time and they turn out great. All you need is fresh young cucumbers, spices, garlic and dill.
Remember that too much garlic can adversely affect the crunch of cucumbers. Therefore, for one and a half kilograms of vegetables, 2-3 large or 5 medium slices are enough.
Required ingredients:
- 1.5 kilograms of small cucumbers;
- 2 cloves of garlic;
- 1 laurel;
- 5 peppercorns;
- 1 dessert spoon of whole coriander peas;
- 1 bunch of dill;
- 3 currant leaves;
- 30 grams of granulated sugar;
- 2 tablespoons of coarse salt.
It is better to use coarse salt for lightly pickling cucumbers. Fine salt can have a bad effect on the structure of lightly salted vegetables. It may soften and become wobbly.
To make salt and seasonings saturate the vegetables faster, remove their tails literally a couple of centimeters.
At the end of preparing the snack, we will also need 2 plastic bags. Insert the first one into the other one and put the cucumbers into it. A double layer will help avoid leakage of the secreted juice, which is necessary for pickling cucumbers.
Pour in salt, sand, coriander, peppercorns, chopped bunch of herbs, bay leaves, currant leaves and chopped garlic in a convenient way.
Tie both bags tightly and shake, actively distributing the spices among the cucumbers. Leave the cucumbers on the table for 2-3 hours.
After the specified time has passed, refrigerate the bag for another 8 hours. Then you can try to see if our appetizer is thoroughly marinated.
You will feel the aroma as soon as you start opening the package. The cucumbers have acquired a yellowish tint, which means they are ready.
I can already hear that delicious crunch! Bon appetit!
How to pickle cucumbers with cold mineral water (recipe for crispy lightly salted cucumbers)
I consider this recipe one of the fastest and most versatile. Therefore, once a week this snack appears on the table. We eat it just like that, and in addition to a side dish. Especially, cucumbers are delicious with mashed potatoes.
Ingredients:
- 1 kilogram of cucumbers;
- coarse sea salt - 3 level tablespoons;
- 1 liter of carbonated mineral water;
- dill - 1 bunch;
- 5 medium cloves of garlic.
Wash the cucumbers and trim the ends.
With a jug of mineral water, add salt. This is where sparkling water is important. Because the presence of bubbles directly affects the crunch of cucumbers. This is my secret ingredient that I share with you.
Salt, in turn, also requires proper selection. It must be large. Finely ground iodized salt can adversely affect the elasticity of the vegetable.
Stir the solution and leave it alone while you prepare the other ingredients.
Crush the garlic with a knife, unpeeled. Coarsely chop the dill along with the stems and place half on the bottom of the dish. In this case, we took an enamel saucepan.
Add half of the crushed garlic to it.
The cucumbers will lie in a dense layer on a fragrant pillow. They need to be lightly crushed without damaging the fruit.
Cover them on top with the remaining dill and garlic. Stir the water in the jug again and pour it over the cucumbers. If there is not enough liquid, just add more.
Cover this entire beautiful green composition in carbonated brine with a lid and put it in the refrigerator for a day. Within 24 hours you will have a unique opportunity to enjoy the harmonious taste of cucumbers.
I love this delicacy for its versatility. They can be successfully combined with other dishes and simply slipped to children as a replacement for their favorite chips.
Crispy lightly salted cucumbers with hot brine
The main advantage of the hot method over the cold method is faster cooking times. The boiling water cooks most of the vegetable, allowing for extra marinating. As a result, we get the most delicate cucumbers with a refined and piquant taste.
We've already looked at many hot brine recipes. This time I will introduce you to the original salting method. We will salt them together with apples. This will give the vegetables a slight dessert note.
Ingredients:
- 1 kilogram of pickling cucumbers;
- 2-3 medium apples;
- 1 bunch of fresh dill;
- a couple of leaves of a currant bush;
- 1.5 level tablespoons of salt;
- 3 cloves of garlic;
- 1 liter of water.
Wash the dill and leaves and divide into 2 parts. We already know what this is for. Namely, the first one will lie on the bottom of the dish, and the second one will cover the cucumbers.
Wash the cucumbers and soak in ice water for several hours. It's better to do this at night.
Place the cucumbers tightly on the bed of herbs. Place apples, previously washed and cut into slices, on the second layer of herbs. Add garlic.
Pour 1 liter of water into a saucepan, bring to a boil and dissolve the salt. Pour this solution into a container with cucumbers and apples. Then cover with a lid and leave for 5-6 hours. The dishes must be refrigerated for another 8 hours.
The next morning you can try your result. In this case, you can eat both cucumbers and apples. The taste is indescribable. Better try it yourself.
How to prepare crispy lightly salted cucumbers at home using cold brine
As we have already said, there are two methods of pickling with brine - cold and hot. We'll talk about the hot stuff later, but we'll discuss the cold stuff right now.
I love this recipe because after pickling the cucumbers, they look just like the picture. Cold water energizes them, preserves beneficial microelements and natural taste. They turn out incredibly appetizing and crispy.
Also, this method seems to me to be the safest since you don't have to deal with high temperatures. My family loves this delicacy and asks for more every time. Try it too, you won’t regret it!
Ingredients:
- peppercorns - 4 pieces;
- sprigs of dill along with trunks;
- 4 cloves of garlic;
- horseradish leaves;
- 1 liter of cold water;
- 2 tablespoons salt.
For preparation, you can take any deep container. In this case we will use a saucepan.
Note! If you are also going to cook a snack in a pan, then choose it seriously. The cookware must be made of stainless steel or enamel coated. Containers with chips and cracks will not be suitable.
Cucumbers, especially if they have been plucked from the bush for more than 3 days, must be filled with very cold water for several hours. As the liquid warms up at room temperature, it needs to be changed.
Tear the dill and horseradish into large pieces with your hands. Chop the garlic into medium cubes; it is better not to put it through a press. In general, we don’t have to grind all these ingredients. But by doing this, we give them the opportunity to fully reveal their aromatic charms in the brine and the cucumbers will be saturated with them faster.
Divide dill, horseradish and garlic into two parts. The first will lie at the bottom of the jar, feeding the fruits from below, and the second will cover the vegetables and nourish them from above. This way we will get a richer taste in a short time.
Place the first part of herbs and garlic in a dry and clean saucepan, at the bottom. Then arrange the cucumbers tightly and cover again with herbs and garlic. Sprinkle the composition with peppercorns on top. If desired, you can add currant leaves.
Let's move on to preparing the brine. In a liter of cold mineral water (you can use regular filtered water), completely dissolve the salt. Pour the resulting liquid into the pan and put it in a cold room for a day.
If the cucumbers sit a little longer than expected, they will become saltier and richer. So, if you prefer it that way, you can let it brew longer.
The snack turns out very crispy and tasty. By the way, the garlic has already been pickled and can be eaten. Try it!
Delicious cucumbers in brine with garlic and dill
It’s no secret that garlic and dill give this delicacy a special aroma. These two ingredients are very common in recipes. You can, of course, do without them, but when these products are present in the jar, it tastes better.
The special aroma of dill and garlic is revealed by boiling water, so we will consider this recipe using hot brine. These cucumbers turn out to be more tender and piquant, with a light and inviting crunch. And the lemon present in the brine will provide a unique sourness.
Ingredients:
- 1 kilogram of dense medium cucumbers;
- 2 caps and 2 bunches of dill;
- 4 cloves of garlic;
- 1 lemon (recommended)
- 4 peppercorns (allspice or black);
- 2 tablespoons salt;
- 1 teaspoon granulated sugar;
- 1 liter of water
Rinse the cucumbers and cover with ice water. Leave alone for 3-4 hours. Then drain the liquid, dry the vegetables with a towel and cut the cucumbers into slices.
Wash and dry all plants for marinade. Place a bunch and 1 cap of dill, 2 cloves of chopped garlic on the bottom of a sterilized jar. Place the cucumbers tightly on top in a horizontal position. Place lemon slices between them and along the walls of the container. Sprinkle peppercorns on top. If desired, you can add some cilantro seeds.
Cover all this beauty with the remaining herbs and garlic. Meanwhile, place a saucepan with a liter of water on the stove and wait until it boils. Dissolve salt and sugar there. Immediately after boiling, pour brine into the jar.
Cover with a nylon lid and leave to cool. After this, the dishes should be taken to the basement or placed in the refrigerator overnight. The next morning you can take the first sample.
If you feel like the cucumbers haven’t been salted enough yet, you can leave them alone for a few more hours.
So, in a short time you can get wonderful and delicious salted salts. I cook this recipe very often. Try it too!
Crispy cucumbers in brine. How much brine is needed for 1 liter?
Many people adore this dish precisely for its pronounced crunch and juiciness. If you fall into this category, then this recipe is for you. Brine in cold water has the properties of saturating vegetables with crunch.
We will cook the cucumbers, this time in carbonated mineral water, which will add even more crispness and flavor. Any highly carbonated water is suitable for this and should be used immediately after opening the bottle so as not to lose a valuable dose of gases. Let's prepare the food in 1 liter jars so you can eat it all at once. After all, the line between lightly salted and simply pickled cucumbers is very thin, and after a few hours they change their status.
Ingredients:
- 300-500 grams of fresh small cucumbers;
- 2 currant leaves;
- a small branch of cherry with leaves;
- horseradish root (leaves can be used);
- 3 peas of allspice or black pepper;
- 1 tablespoon salt;
- 300-500 grams of soda.
Typically, a liter jar tightly filled with cucumbers requires about a glass of water. If the jar is not completely filled, then more liquid is needed. Prepare 500 milliliters. If the brine remains, it's okay. If it’s not enough, you can just add water.
Soak the cucumbers for several hours in cold water. Then dry and remove the butts. If you are preparing large fruits, then they need to be divided into halves or several parts, depending on the size.
Rinse and sterilize the jar in a convenient way. Cut the horseradish root into pieces, break the twig in half, and tear the leaves into 2 parts. Place the first part of these ingredients at the bottom of a glass jar. Press the cucumbers tightly on top. Place the remaining ingredients for the marinade, except salt, on top.
Dissolve the salt in the water, stirring as thoroughly as possible so that no crystals remain. Fill the jar to the top so that the liquid level covers the entire contents of the container. Cover with a nylon lid and refrigerate for a day.
The next day you can invite your family to the table, greeting them with crispy cucumbers. You can eat them with any side dish. But they are especially good with potatoes and herbs! Bon appetit!
Video on how to cook cucumbers in brine
We can talk about the topic of lightly salted cucumbers for a very long time. Every home loves this delicacy. Absolutely all family members, including children, can eat it. The aroma of malosol not only stimulates a healthy appetite, but also perfectly removes hunger.
You can combine the dish with anything. This could be barbecue, mashed potatoes, pasta and much more. Even in its pure form, it flies off the table faster than chips or seeds.
How to salt lightly salted cucumbers so that they are crispy?
- Choose medium-shaped cucumbers so that you don’t have to cut them and they fit comfortably in the container. There are usually no voids inside them, and they will turn out crispy.
- The skin should have pimples and black spines.
- Yellowish and overgrown cucumbers are not suitable for this pickling method.
- It is better to taste the cucumbers so that they are not bitter. Bitters are also not used!
- The skin should be dense. Then the cucumbers will turn out crispy.
- The best water for pickling is spring water. If you are in the city, use bottled water or mineral water. You can also boil it and filter it through a charcoal filter to purify and improve the taste of the water.
- Be sure to soak the cucumbers for at least 3 hours. This will make the cucumbers stronger and more elastic. This will affect the crunch in the finished product.
- Before adding cucumbers, glass jars should be soaked in a soda solution, then washed very thoroughly with warm water and soap. Rinse thoroughly and pour over boiling water. Dry.
- To sterilize jars, you can bake them in the oven at 110 degrees. Or boil them together with lids for 10-15 minutes. Lids are sterilized only in boiling water.
- Large cucumbers are placed on the bottom, if they are very large, then vertically. On top are small cucumbers. All cucumbers are laid as close to each other as possible. Spices are placed on the bottom, you can put them between layers of cucumbers. After pouring the brine, cover the cucumbers with currant and horseradish leaves.
- Use rock salt. Using a small one, there is a high probability of spoiling the cucumbers and they will turn out soft. And this contradicts our recipe! 50-60 g of salt are usually added to 1 liter of water. This is approximately 2–2.5 tbsp. salt. The brine can be cold or hot. If you use vinegar, it must be hot, but then you will end up with pickled cucumbers.
Did you like the recipes? Be sure to share them on social networks so as not to lose them. When the time comes and you try them in practice, tell us about your successes. Your opinion and experience is very important to us! Thank you for your attention. Until new, tasty and healthy meetings!
Lightly pickling cucumbers in a jar is a classic option. It does not take up much space in the refrigerator and you can observe the readiness of the snack without opening the lid. In previous articles, we successfully got acquainted with instant recipes, as well as how to quickly and tasty prepare a snack.
To prepare ideal salted salts, you need to follow several rules. The pickling jar must be clean and sterilized. In addition, before pouring boiling water inside, to prevent the glass from cracking, you need to place a knife with a wide and cold blade under the bottom.
Cucumbers must also undergo preparation before entering the jar. If you picked them from the garden a couple of minutes ago, and they are not limp, but strong, then you just need to wash them and remove the ends. If the cucumbers are not the first freshness, then you definitely need to keep them in water for about 3 hours. The liquid should be cold and should be added periodically to prevent it from warming up at room temperature.
If you want strong and crispy cucumbers, then do not overuse garlic and peppercorns. They can soften the fruit. If you want them to be more tender and soft, you can add more of these ingredients. Fine salt also affects the elasticity of the vegetable. Therefore, for light salting, it is better to take coarse salt, not iodized.
Now we will look at 5 of the most popular and delicious recipes for this refreshing delicacy. We will prepare each one in a jar. Try it and decide which one you like best. Share your results in the comments.
I very often lightly salt cucumbers in cold water. This method won my trust, first of all, because there is no need to bother with boiling brine. In addition, with the cold salting method, the result is crispier. Hot water, under the influence of its temperature, takes away some of the beneficial elements from vegetables and also softens the structure.
The only caveat is that you need to wait a little longer for it to be ready. But the long-awaited meeting will be even brighter.
Ingredients:
- 1 kilogram of fresh medium-sized cucumbers;
- 2 large or 4 small dill umbrellas;
- a couple of horseradish leaves;
- 3 cloves of garlic;
- 1-2 pods of hot pepper;
- 1 liter of water;
- 2 level tablespoons of salt.
Wash the cucumbers, remove the butts and cover with ice water for 3-5 hours.
Place dill caps, horseradish leaves torn into large pieces and garlic cut into slices into a jar. I especially like to pickle cucumbers in jars because the cucumbers adhere tightly to the glass walls and do not float up after being introduced to the brine.
Place cooked cucumbers tightly onto a fragrant pillow. Top with an umbrella of dill and crumble hot pepper into pieces.
Mix the salt completely in a liter of cold filtered water. Its crystals should dissolve as much as possible so that residues do not remain at the top of the jar. Pour brine over the cucumbers and leave in the kitchen for an hour. Then refrigerate for 2 days. You can take them to the cellar or basement if there is not enough space in the refrigerator.
If you can’t wait to try cucumbers as soon as possible, then you can safely take them outside or to the balcony in direct sunlight. If you do this in the morning, you can enjoy the crunchy treat in the evening.
The cucumbers turn out incredibly crispy and flavorful.
Recipe for making crispy cucumbers in a 3 liter jar
In the matter of pickling cucumbers, it is very important to find the line where lightly salted cucumbers turn into ordinary pickled ones. It is the lightly salted product that looks fresher and has a yellow-green color. Inside, the middle is slightly different from the salted pulp, since it does not have time to be fully saturated with the marinade. This cucumber is called lightly salted.
If the preparation stays in the refrigerator for a longer time, we can no longer call these vegetables lightly salted. Therefore, to enjoy young pickles, I always prepare exactly as much as my family will eat in a day. In this case, it is better not to do it for future use.
Cucumbers according to this recipe will be ready in 2 days. Try it and tell us about your success.
Ingredients:
- Half a kilo of fresh cucumbers;
- 4-5 peppercorns;
- 2 tablespoons rock salt;
- 1 dessert spoon of granulated sugar;
- 1 whole medium garlic;
- optional leaves of horseradish, cherry and currant bushes;
- dill umbrellas;
- 1 liter of water;
- 3 liter jar with nylon lid.
Wash and sterilize the jar. You can do this in the oven or in a water bath.
First of all, without wasting time, you need to pour water into a pan and put it on the stove until it boils. Add salt and sugar to it, then dissolve them thoroughly.
Place a third of the prepared dill caps and leaves into the jar. Add 2 peppercorns and a third of a head of garlic. I first peel the garlic and divide it in half.
Cucumbers, as we already know, must first be soaked for several hours in ice water. Remove the soaked and dried cucumbers from the ends and place them in a thick layer halfway up in a jar, on top of the greens.
Once you reach the middle, you need to lay out another layer of the ingredients that you put on the bottom.
Fill the jar with cucumbers and cover them with the rest of the herbs, garlic and peppercorns.
Meanwhile, the brine began to boil. Pour it into the jar to the top so that the liquid level covers all the ingredients. If there is not enough, you can add boiled water. If there is any brine left, it’s okay, you can throw it away.
Leave the jar on the table for about 24 hours so that the contents cool completely and the ingredients begin to become friends and share aromas. The next day, you can put the container in the refrigerator for another day.
During this time, the cucumbers darkened and fully absorbed the whole bouquet of flavors.
This is what we got so yummy. The taste is very rich, and the crunch can be heard from afar. Try it yourself, it’s impossible to resist!
Lightly salted cucumbers in a jar - a quick way in 5 minutes
All my family and friends simply adore these extra cucumbers. What makes me especially happy is that they are very quick to prepare. But the most important secret is that they are ready to eat within 5 minutes.
The secret is that we will cut them into slices, which will make the marinade soak into the pulp faster. However, there is one caveat - such a snack does not last long. It is better to eat it on the same day. But this fact doesn’t scare me, because never before has this delicacy survived until the next day. As a rule, it flies off the table in a couple of hours.
Ingredients:
- 3-5 medium cucumbers;
- a small bunch of dill (you can add other aromatic herbs if desired);
- 2 bay leaves;
- 4 cloves of garlic;
- 0.5 teaspoon of salt and the same amount of ground pepper.
This is a dry salting method, so we will not use water.
Choose a jar with the desired denomination. If you are preparing an appetizer for a large feast, the ingredients can be increased several times. For this list of products we will use a liter jar.
Sprinkle salt and pepper on the bottom. Crumble the bay leaf with your hands and send it there. Finely chop the garlic and add to the rest of the ingredients.
Dill will go into the jar next. Before this you need to chop it finely.
The highlight of the program is cucumbers. They need to be cut into several parts. I first divide it in half, and then each of them into 4-6 more parts, depending on the size.
The slices are immediately sent into glass containers.
Please note that in this case, the jar should not be tightly packed with cucumbers. They should reach no more than half the capacity. This method of pickling involves mixing the ingredients inside the jar by shaking. Therefore, vegetables need space for intense movement inside the dishes.
Cover the jar with a lid and shake vigorously for about 3 minutes. Now the vegetables need time to rest and gain aromatic strength and juiciness from the pickling ingredients. A couple of minutes is enough for this.
The snack is ready! Can be served in any form. They are especially tasty with boiled potatoes, lightly seasoned with oil.
Classic step-by-step recipe for 1 liter
I call a classic malosol recipe a method that requires a minimum set of ingredients. This includes the most standard products that affect the crunch and flavor of the vegetable. This is most often horseradish, garlic and dill umbrellas. Depending on your desire and mood, you can add something else. This option is certainly prepared in hot brine.
For 1 liter of brine there is about 1 kilogram of cucumbers, which is most often placed in a 3 liter jar.
Ingredients:
- 1-2 medium horseradish roots;
- 1 kilogram of fresh cucumbers;
- 3 cloves of garlic;
- a bunch of dill along with the stems;
- 2 tablespoons of coarse salt.
For pickling, it is better to choose special pickling varieties. But we may not always know whether a cucumber is suitable for this. Especially if you bought it at the market and did not grow it yourself. Determining the appropriate variety is very simple. They usually have characteristic “pimples”. Their flesh is elastic and their skin is thin. A smooth and soft vegetable is not suitable for any type of pickling.
Place the washed cucumbers in a clean, sterilized jar. As soon as you reach a third of the volume of the dish, you need to lay a layer of planed horseradish root and coarsely chopped dill. Add half the amount of garlic here. First cut it in half or into 4 parts.
Add another third of the cucumbers and again make a fragrant layer of the same ingredients. Then fill the jar completely with vegetables and put the remaining seasonings on top.
Meanwhile, boil one liter of water in a saucepan and completely dissolve 2 tablespoons of coarse salt in it. Fine salt can adversely affect the texture of vegetables.
Fill the jar with boiling solution to the very top. Cover with a lid, no need to roll up.
The ingredients must cool completely at room temperature, and then the jar must be placed in the refrigerator.
After 2 days you can start tasting. Just at one glance, your mouth waters and you want to quickly crunch on the delicious, sour and crispy cucumbers.
Lightly salt cucumbers in a jar with hot water
Hot brine has several advantages over the cold salting method. Firstly, the product will be ready earlier, since boiling water cooks the fruits and they marinate faster. Secondly, the appetizer in hot water turns out more tender, with a piquant sourness.
For variety, I alternate between the hot and cold method in my kitchen. They actually turn out to be a little different. But each is tasty and good in its own way. It is impossible to say clearly which one is better. Try this method, you will certainly like it.
Ingredients:
- 1 kilogram of smooth and elastic cucumbers;
- 1 cherry tree branch with leaves;
- 1 horseradish root;
- sprigs of dill;
- dill inflorescences;
- 4 cloves of garlic;
- 2 tablespoons of coarse salt;
- 1 dessert spoon of sugar;
- 5 peppercorns;
- 2 bay leaves;
- 1 liter of water.
In the hot method, I always start cooking with brine. Place a saucepan with 1 liter of water on the fire until it boils. While the water is heating up, let's get to the rest of the ingredients.
The recipe for lightly salted cucumbers interests many. There is only one reason - the fruits grow every day in warm regions, but here in the Urals, this year, they are just gaining color. There is always a way out, because such a vegetable is available for sale in the trade.
In the meantime, cucumbers are growing, people are looking for delicious recipes for storing them in an apartment or special underground ones.
Today I propose to learn traditional recipes with improvisation and the search for new tastes with spices and various additives.
Classic recipe for lightly salted cucumbers using the hot method (boiling water)
This recipe allows you to enjoy the lightly salted taste the very next day. The hot method involves pouring boiling water from a kettle over vegetables in a jar of spices.
Required:
- 1.5 liter jar
- cucumbers - 8-10 pcs.
- garlic - 5 cloves
- peppercorns - 20 pcs.
- bay leaf - 3 pcs.
- salt - 1 tbsp. heaped spoon
- boiling water - 1 liter
- dill - 20 g
Cooking method:
1. Put dill, allspice, bay leaves in a jar, crush the garlic with the flat of a knife and put it there.
2. Then we begin to place the washed cucumbers in the jar while standing.
3. Place the fruits tightly against each other so that more of them fit.
4. Place a heaping spoonful of salt in a jar and pour boiling water from the kettle.
5. Close the jar with a simple lid.
6. We grab the lid with a towel because it is hot. We begin to turn the jar upside down and back again. Do this several times until the salt dissolves.
7. Leave the jar on the table until the morning. In the morning, you can put the jar in the refrigerator for 2 hours to keep the vegetables cold.
8. In the morning, we take the fruits out of the jar and admire the yellow-green color.
9. Cut the vegetables lengthwise and place on a plate.
Bon appetit!
Preparing quick cucumbers with ready-made brine in liter jars
Find out the recipe for preparing lightly salted cucumbers in another way, only the vegetables are poured not with boiling water, but with ready-made brine.
You will need:
Prepared vegetables and spices are in front of you.
Cooking method
1. Prepare the brine as follows. Boil 1 liter of water and put all the prepared spices and salt in it, stir. Leave the brine until it cools to room temperature.
2. Place green sprigs of dill along with umbrellas at the bottom of the jar. And also garlic cloves crushed with a knife. Then place the cucumbers tightly.
3. Place a sprig of dill on top and cut the cucumber that is not included entirely into rings.
5. Cover the jar with a lid and leave it for up to 12 hours at room temperature.
6. Before use, place in the refrigerator to cool for 2-4 hours. Take it out of the refrigerator and open the lid. And we smile from the aromatic smell of lightly salted instant cucumbers.
Eat the way you like. Bon appetit!
The easiest way to crisp cucumbers in a 3 liter jar - video
In this recipe, well-washed cucumbers need to be kept in cold water for 1 hour. The ends of the fruit are cut off at both ends to speed up the process of salt penetration.
After the night, in the morning you will be able to eat aromatic vegetables.
Super recipe for delicious cucumbers on breadcrumbs
If you make vegetables according to this recipe, you will be able to eat them in 2 days.
Preparation:
1. Fresh vegetables need to be washed and soaked for 2-3 hours in cold water. We cut off the opposite ends of the fruit. Let's prepare horseradish leaves, dill, black peppercorns, and garlic cloves. Let's prepare slices of black crackers in the oven.
2. Place at the bottom of a clean jar: 2 slices of crackers, sprigs of dill, horseradish leaf, 12 black peppercorns, 4 cloves of garlic.
3. Then, standing, place the fruits tightly.
4. Place two slices of crackers on the cucumbers.
5. Place dill, horseradish leaves and garlic cloves cut into pieces again on the crackers.
6. Place 2 slices of rye crackers on the greens again.
7. There is no need to take tap water for brine. Take spring water or clean bottled water.
8. Pour 2 liters of clean water at room temperature into a container, add 3 level tablespoons of salt into it. Stir the salt until dissolved.
8. Pour the brine into the jar.
9. Do not add brine to the top of the jar by 2 fingers.
10. We leave the jar on the table in the kitchen and observe the fermentation process inside it.
11. You can taste the taste of lightly salted cucumbers the very next day, but it’s better on the second, and even better on the third.
12. After 3 days, remove the bread from above and strain the brine through cheesecloth or a sieve into another container. We take the cucumbers out of the jar and put them all in the strained brine. We put the container with the fruits in the refrigerator and eat as needed for several days.
13. This is what the fruits look like in a jar after 3 days. Look how amber-golden they are.
14. The cross-section shows that the fruit is well saturated with brine. Enjoy eating!
Delicious recipe for quick cooking of cucumbers with mineral water
Required:
Cooking method
1. First, prepare the vegetables by cutting off the ends on both sides. Chop the dill, horseradish leaves, and cloves of garlic.
2. We begin to fill the plastic jar with fruits and herbs.
3. Place allspice, half of the chopped herbs, and cucumbers in a container. Place chopped garlic on top of the vegetables.
4. Place the fruits again, horseradish leaves, dill, and garlic on top.
5. Now it’s time to dilute the salt in a separate container using mineral water.
6. Pour the diluted salt into a jar and add the remaining mineral water.
7. Close the jar with a lid and put it in the refrigerator. In a day you will be able to taste the taste of lightly salted cucumbers in mineral water.
Mineral water allows you to speed up the cooking process. Try cooking.
Video on how to prepare crispy cucumbers with hot brine
Check out this easy way to quickly prepare your favorite vegetables using grandma's recipe.
The recipe has been tested for taste and aroma for more than one year, the reviews are very positive. Maybe you have a desire to cook the same way. Because you can eat vegetables the very next day.
Quickly preparing lightly salted cucumbers is the most convenient way to prepare simple appetizers for the holiday table. In this case, you can use any recipe for cooking vegetables: with cold or hot water. You can make crispy and spicy lightly salted cucumbers in a saucepan with the addition of non-standard spices, currant leaves or cherries. Among the proposed photo and video instructions, housewives can choose either the fastest way to prepare a snack in 5 minutes, or more complex recipes for lightly salted cucumbers with aromatic seasonings.
How to cook lightly salted cucumbers in a saucepan - a quick recipe in 5 minutes for housewives
With the right selection and mixing of spices, the most ordinary cucumbers can become an excellent appetizer for the table. You can select them at your own discretion, or you can use already proven recipes that are sure to please all housewives. A simple recipe with the addition of different types of peppers and herbs will quickly help you make spicy lightly salted cucumbers in a saucepan.
Ingredients for cooking lightly salted cucumbers in a saucepan in 5 minutes
- peppercorns (black and white) - 1 tbsp;
- garlic - 5 cloves;
- hot red pepper - 1-2 pcs.;
- salt - 2-3 tbsp;
- sugar - 1 tbsp;
- dill, parsley - a bunch;
- currant and cherry leaves - 5-6 pcs.;
- cucumbers - 2-3 kg.
A quick recipe for cooking lightly salted cucumber in 5 minutes in a saucepan
Crispy and spicy lightly salted cucumbers in a pan - step-by-step photo recipe
To prepare the most delicious lightly salted cucumbers, it is customary to use wooden barrels. But in a convenient pan you can easily make a delicious snack for the table. Initially, you can mix the ingredients in a bowl, and then transfer them to another container. But it’s best to immediately cook crispy lightly salted cucumbers according to the recipe in a saucepan. The presence of a lid will allow you to carefully cover the workpiece for good salting.
List of ingredients for the recipe for lightly salted crispy cucumbers in any pan
- cucumbers - 1 kg;
- water - 2 l;
- salt - 2 tbsp;
- sugar, vinegar - 1 tbsp;
- peppercorns - 5 pcs.;
- garlic - 5 small cloves;
- dill - a small bunch;
- bay leaf - 2 pcs.
Step-by-step recipe for cooking lightly salted spicy cucumber in a saucepan
Delicious lightly salted cucumbers in a saucepan with cold water - recipe with step-by-step photos
Cooking delicious cucumbers in cold water involves preheating it along with spices. This way they will be able to impart a unique taste and aroma to the product. If the housewife decides to simply pour cold water over the prepared vegetables, then she should grind all the seasonings well. Or you can prepare a cool brine and then add it to cold water, which will be poured over the vegetables. Therefore, you can use the recipe below for lightly salted cucumbers in a saucepan with some of your own modifications and changes.
List of ingredients for cooking lightly salted delicious cucumbers in a saucepan
- cucumbers - 3 kg;
- water - 1.5-2 l;
- brine - 100 ml;
- garlic - 1 head;
- currant and cherry leaves - 6 pcs.;
- salt - 3 tbsp;
- sugar - 1 tbsp;
- horseradish leaves - 3 pcs.;
- peppercorns - 10 pcs.;
- dill - bunch.
Recipe with step-by-step photos of preparing lightly salted delicious cucumbers
Appetizing lightly salted cucumbers in a pan - a quick snack recipe
For most housewives who grow cucumbers on their property, quick pickling is the best option for preparing simple snacks. After all, after a day or even a shorter period of time, vegetables can already be eaten. At the same time, the process of preparing lightly salted cucumbers in a saucepan takes literally half an hour. Simple preparation of components for work is also important. You can learn how to properly make quick-cooking pickled cucumbers in a saucepan in the following recipe.
Ingredients for the recipe for lightly salted cucumber cooked in a saucepan
- garlic - 3 cloves;
- salt - 2 tbsp;
- sugar - 1 tbsp;
- water - about 1 l;
- cucumbers - 1 kg;
- horseradish leaves, dill, peppercorns - to taste;
- ready-made seasoning for pickling - half a pack.
A very quick recipe for preparing delicious pickled cucumbers in a saucepan
How to cook lightly salted cucumbers in a pan with spices in a hot way - video recipe
The use of hot brine is welcomed by many housewives, since this method of preparation allows you to get very tasty and aromatic cucumbers really quickly and easily. After preparing all the ingredients, they should be salted for a short time, and then they can be served along with potatoes, meat and other dishes. You can learn how to make lightly salted cucumbers quickly in a saucepan and please your family with an amazing snack in the following instructions.
Detailed video recipe for cooking lightly salted cucumbers with spices in a saucepan using the hot method
A detailed video describing the step-by-step preparation of a spicy snack will help you grind cucumbers in a saucepan without any problems. Housewives just need to follow these tips and exactly repeat the author’s actions.
Spicy, spicy or simply crispy lightly salted cucumbers in a saucepan can be prepared quickly and easily. In the proposed photo and video recipes, you can choose the optimal instructions for preparing the snack in cold water or hot. You can also use convenient, quick 5-minute recipes that will help you prepare for the holiday table without any problems. You can use both large and small cucumbers for work. And if you add non-standard spices to the brine, you can even get an amazing preparation that will delight both your household and all guests.
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Lightly salted cucumbers are a wonderful cold appetizer that goes well with any dish. The simplicity of preparing the marinade and its amazing taste have long won the hearts of residents not only of the CIS countries, but also of many others.
I think you will agree with me that such a crispy dish is excellent both for a holiday table (especially with strong drinks) and for everyday use as an addition to the main course for lunch or dinner.
There are too many existing marinades and recipes, and I am not able to describe them all, but I will try to tell you the main nuances and tips in this article. You need to understand that this is not a troublesome preservation. Salting a vegetable takes a minimum of time, and any container can be suitable, be it a pan, a jar or a regular bag.
Of course, for pickling it is better to choose small, hard cucumbers with pimples. But other types, for example, salad, are also suitable for this task. I would like to pay special attention to the amount of salt. It is indicated in recipes, but everyone has different tastes, so follow your taste preferences. For example, I don’t like too salty dishes, but for some they may seem bland. In general, everything comes with experience; after trying to make pickling yourself once, you will understand what and how much you need. Let's get started already...
Classic recipe for crispy cucumbers in brine for a 3 liter jar
Many people wonder how to prepare lightly salted cucumbers according to the classic recipe? But the answer here is simple. Traditionally, they are salted in a jar with hot brine, and to make them crispy, they must first be soaked in water for an hour. Then the cucumbers will remain hard and juicy!
This is how our grandmothers lightly salted vegetables when there were no different recipes in bags or in all kinds of containers.
We will need (for a 3-liter jar):
- cucumbers – 2.5 kg;
- salt – 4 tablespoons;
- dill inflorescences and stem – 1 pc.;
- garlic – 6 cloves;
- black peppercorns – 12 pcs.;
- currant leaf – 2-3 pcs.;
- cherry leaf – 3-4 pcs.;
- horseradish leaf - 1 pc.
Preparation:
If you like it spicier, you can add chopped hot pepper.
The end result is an excellent dish for the table. Just don’t be surprised if such a three-liter jar runs out at lightning speed, because cucumbers are so tasty that it’s impossible to stop eating them. You now have a good instant recipe in your piggy bank.
Quick recipe for lightly salted cucumbers in a bag with garlic and dill in 5 minutes
Many of my friends are interested in how to pickle instant cucumbers in a bag. Yes, this is the fastest and easiest way you can think of! You will spend no more than 5 minutes on preparation, then 1 hour in the refrigerator - and that’s it, crispy lightly salted cucumbers will delight you with their taste for a long time!
We will need:
Preparation:
In general, the recipe calls for a tablespoon of salt, but it turns out too salty for me. That's why I put 0.5 tbsp. You proceed from your taste preferences.
Imagine, in less than 2 hours in the refrigerator, you will prepare incredibly tasty lightly salted cucumbers! By the way, the package can be anything, the main thing is that it is sealed. But the one like the one in my photo is best. It is very convenient to use.
How to make lightly salted cucumbers in mineral water quickly and tasty?
Cucumbers lightly salted in sparkling mineral water turn out to be very, very elastic, all their juice remains inside. Juicy and crispy, you won’t even have anything to put away in the refrigerator after the first serving, how delicious they are!
We will need:
Preparation:
If you don’t have seasoning for pickling, then it doesn’t matter, you can replace it by adding peppercorns, bay leaves, horseradish leaves, and currants.
Cucumbers in cold brine are most often prepared from ordinary water from a filter or tap. For those who do not want to use such water, there is an alternative - mineral water. Once you try it, you probably won’t want to experiment with other recipes.
Video on how to salt cucumbers in a jar in cold water with sugar so that they are crispy
Many housewives prefer cold brine, the preparation of which also has its own secrets. For example, this recipe contains sugar, which makes our cucumbers richer in taste and crispier. I suggest watching the video, and then you definitely won’t have any questions about the cooking process.
For a 2 liter jar we will need:
- cucumbers – 1.5 kg;
- salt – 2 tablespoons;
- sugar – 1 tbsp;
- dill – 20 g;
- garlic – 10 g;
- hot pepper to taste.
Preparation:
Lightly salted cucumbers in a pan with hot brine according to the classic recipe
For some, salting in a pan is more convenient than in a jar. Currant and horseradish leaves make the surface of cucumbers shiny and beautiful. And the taste, of course, is unsurpassed, aromatic and very fresh.
We will need:
Preparation:
As you can see, everything is very simple: put all the ingredients in a pan and pour in the marinade. That's it, nothing more is required from you, and the snack will be ready the next day. Well, isn't it a fairy tale?
How to prepare instant cucumbers with garlic and herbs in cold brine at home without horseradish?
Quick cooking is a very reasonable name for lightly salted cucumbers. According to this recipe, they will be ready within a day, which is quite fast. And the process itself is very fast; it takes very little time to prepare the products.
We will need:
Preparation:
As you can see, lightly salted cucumbers are an ideal option for beginner cooks. There is nothing complicated in preparing them, and you will spend very little time. But the result is amazing!
Once our delicacies are ready, store them in the refrigerator. It is advisable to eat within a week. But I think you won’t need this information, since such an appetizer flies off the table first!
Bon appetit!