Why lightly salted cucumbers Don’t you want to, say, in winter? After all, buy today fresh cucumbers possible throughout the year!
Meanwhile, only summer cucumbers are lightly salted. Real ones. Straight from the garden.
Why? But because it's delicious. It’s delicious to crunch them along with boiled or fried potatoes. It’s delicious to feel their aromatic elasticity, filled with solar power and the smell of the fields. It’s delicious to cook them because they are anticipation and temptation. Oh, how delicious. Can they be compared with plastic “winter” ones?
Let's add a little salt, choose a method - I have collected the most current recipes for lightly salted cucumbers: classic cold method preparation, quick recipe for lightly salted cucumbers (“in a bag”), hot, spicy, with additives (apples, for example) and others.
Also choose the list and quantity of spices. In the basic, classic recipe for lightly salted cucumbers, they are indicated very approximately. Decrease and increase, depending on your love for spices (or indifference to them).
Cold pickled cucumbers
This method is no different from how you can pickle cucumbers for the winter. The difference is that you don’t have to roll them into jars and it is advisable to eat them before they are completely salted, because we need lightly salted ones.
Ingredients
- cucumbers - 2 kg
- old dill (umbrellas or dill seeds) - 100 grams
- garlic - 2-3 cloves
- Bell pepper - 1-2
- black currant leaves - 3-4
- cherry leaves - 4-5
- salt - 3-4 tbsp. spoons
- water - 800-1000 ml
Wash the cucumbers thoroughly. If you've tried them and found the skin to be bitter, soak them in cold water for 4-6 hours (can be left overnight), then wash. Peel the garlic and cut into slices, so it will release its aroma and taste faster.
Wash the dill, currant and cherry leaves, and sweet peppers (you can leave them whole or cut them in half; you don’t have to remove the seeds).
In a jar, pan or any other suitable container, place half the spices, bell peppers and garlic on the bottom.
Fold the cucumbers, trying to fill the container as much as possible without leaving large voids. To help them settle down, shake the jar vigorously.
Place the remaining spices, garlic and pepper on top.
Dissolve salt in cold water in a saucepan.
Pour cold brine over the cucumbers.
There should be enough to cover the vegetables and spices completely.
If you need to salt the cucumbers quickly, then leave them at room temperature for 2-3 days. If lightly salted cucumbers are not needed so quickly, then you can put them in the refrigerator, where they will slowly salt.
Quick lightly salted cucumbers in 15 minutes (in a bag)
How to quickly make lightly salted cucumbers? For example, in 15 minutes. This is perhaps the fastest recipe for lightly salted cucumbers, sometimes called the “dry method” (because there is no water) and “lightly salted cucumbers in a bag” (because you can use it as a container plastic bag). If you prepare it in the morning, then in the evening you can serve lightly salted cucumbers to the table. And if in the evening, take it with you for a picnic the next morning.
By the way, the “package” is a completely optional element of the recipe. You can also lightly salt it in a saucepan. The main thing is that there is a lid.
Ingredients
- cucumbers - 2 kg
- salt - 2 tbsp. spoons
- fresh dill - bunch
- garlic - head
- vinegar - 3-4 tbsp. spoons
- vegetable oil- 5 tbsp. spoons
- spices - optional
For this salting method, you need a container with a lid or a thick plastic bag.
Wash the cucumbers thoroughly. Whether or not to peel the skin is up to you, but know that without the skin they turn out more tender.
Chop the peeled dill. Finely chop the garlic (you can cut it into slices if you don’t want to get an overly garlicky smell).
Add dill and garlic to the cucumbers, add salt, pour in vinegar.
Add oil.
In addition to traditional spices (garlic, dill, salt), you can add others, for example, coriander seeds, paprika flakes or a mixture of allspice.
Place the lid on the container and shake vigorously enough to mix the cucumber slices, spices, oil and vinegar. Place the container in the refrigerator. Cucumbers can be served within a couple of hours. What about a couple of hours - after 15 minutes the cucumbers will acquire a light, lightly salted taste.
If you do it in a bag, then it will be your container. Everything else is unchanged.
Recipe for spicy lightly salted cucumbers
Cucumbers can be pickled either on their own or with other vegetables, for example, zucchini or squash, or fruit (apples are most often taken). This recipe combines cucumbers and carrots in one jar, making them super spicy (and delicious!).
Ingredients:
- cucumbers - 1 kg
- carrots - 250 grams
- salt - 1-2 tbsp. spoons
- sugar - 50 grams
- ground red pepper - 1/2 teaspoon
- vinegar - 50 ml
- garlic - 1 clove
- vegetable oil - 50 ml
Wash the cucumbers, cut off the ends on both sides, cut them lengthwise into 8 pieces (large ones can be cut into larger pieces), and place them in a container.
Grate the peeled carrots coarsely and add to the cucumbers.
Add sugar and salt, add pepper, pour in vinegar and oil, squeeze a clove of garlic through a press. Mix thoroughly, cover with a lid and leave in the room for 3-4 hours or refrigerate overnight.
Quickly hot pickled cucumbers
In general, this method differs from the classic one only in that the cucumbers are filled with water not at room temperature, but with boiling water. This speeds up the pickling process - after a couple of days you can already drag freshly pickled cucumbers out of the jar.
Ingredients:
- cucumbers - 1 kg
- pickling kit: dried dill umbrellas, horseradish leaves (you can also use a piece of root), black leaves
- currants and cherries
- garlic - 3-4 cloves
- salt based on: per 1 liter of liquid 1 heaped tablespoon
Wash the cucumbers well. If they are not very crispy, then keep them in water for several (2-3-4) hours. Trim the ends. Wash all the greens, peel the garlic (in this case you don’t have to cut it). Place half of the pickling set on the bottom, then place the cucumbers very tightly, adding garlic along the way. Place the second part of the greens on top. Dilute the salt with boiling water and pour over the cucumbers. Leave them at room temperature. Literally tomorrow you can serve them to the table.
Lightly salted cucumbers recipe with apples
The aroma of apples and their slightly sweet taste are an excellent complement to garlic and fragrant dill. If you fill the cucumbers with hot brine, you won’t have to wait long until you can get an amber cucumber out of the jar.
Ingredients:
- cucumbers - 800 grams
- apples - 2-3
- salt - 2-3 tbsp. spoons
- garlic - 3 cloves
- spices: dry dill, cherry and currant leaves, horseradish leaves
- allspice peas
Wash cucumbers and apples. Cut off the ends of the cucumbers and cut the apples into slices. Place some of the spices in the bottom of the container, then lay out, alternating, cucumbers and apples, and place the remaining spices on top. Dilute the salt hot water and pour the brine over the cucumbers. Leave until cool and then place in the refrigerator. The cucumbers will be ready in 1-2 days.
Recipe for lightly salted cucumbers “Aromatic”
This recipe does not contain the usual set of spices from dry dill and leaves. You need young dill along with the stem, garlic, Bay leaf, cloves, garlic, salt and allspice. And, of course, cucumbers.
Ingredients:
- cucumbers - 1 kg
- dill - bunch
- bay leaf - 2-3
- peppercorns - 5-6
- cloves - 2-3
- garlic - 3-4 cloves
- salt - 2 tbsp. spoons
Wash the cucumbers and dill. Place the dill sprigs down in the jar. Then add cucumbers, peeled garlic cloves, peppers, cloves and bay leaves, alternating between each other.
Pour hot brine (dissolve salt in boiling water). Leave it warm for a day and then put it in the refrigerator.
You can eat cucumbers already on the second day. The longer they stand, the richer their taste and aroma will become.
Lightly salted cucumbers with mineral water
And another recipe for lightly salted cucumbers with mineral water:
1 kg of cucumbers, 1 liter of good soda, 2 tablespoons of salt. Dill, garlic, any greens to taste. There is no need to heat the soda. It is better to cut off the ends of the cucumbers. First stir the salt in a small amount of water, and then pour the rest of the water into the jar with cucumbers.
ALL. In a day they are ready.
I called this recipe “And there was a crunch nearby” - the cucumbers crunch incredibly.
We can talk forever about the taste and benefits of lightly salted cucumbers. This is not the first time we have mentioned here the topic of preparing this divine summer heat snacks. Let me remind you that quite recently, we actively discussed topics and timeless methods. Today we will look at new options for preparing lightly salted cucumbers.
There are a great many recipes for this beloved snack. Some remain unchanged and are passed down from generation to generation, like a family heirloom. In addition, modern housewives are constantly coming up with something new, sometimes successfully combining seemingly incompatible ingredients.
Perhaps the main secret of the ideal snack is the right combination of salt and sugar in relation to cucumbers. Choose all additional spices for the marinade by eye, based on your taste preferences. Often, garlic, parsley, coriander and dill are added to it. Horseradish is also a frequent guest in a jar of cucumbers. It gives them a spicy bitterness and crunch.
In addition, an important factor in successful light salts is right choice cucumbers For this, it is better to choose “pickling” varieties. They have thin skin and elastic flesh. It is better to choose a size medium or small. If you have to cook large cucumbers, you must first divide them into several parts.
Remember that the speed of preparation of this delicacy directly depends on the size of the vegetables. If you are familiar with a recipe that promises to be ready in an hour, then be sure to cut the cucumbers for this. Otherwise, after an hour, only the crust of large specimens will be salted.
The method of pickling vegetables in a bag is relatively new. Some housewives have been actively using it for several years, while others have not even heard of it. I met him a couple of years ago and didn’t regret it at all. Cucumbers marinated in this way are richer and crispier.
In addition, this cooking option will save you from problems with brine. This saves both time and storage space. These cucumbers are prepared quickly, but they turn out simply awesome. Try it yourself!
For this we need:
- one and a half kilograms of smooth and elastic cucumbers;
- 2 tablespoons coarse salt;
- 1 teaspoon granulated sugar;
- 5 medium cloves of garlic;
- a bunch of dill;
- a sprig of cilantro;
- horseradish leaf;
- 5 allspice peas.
Cucumbers must first be prepared. First, they need to be washed and the butts removed. Then, for dry cooking, it is important to dry them on a towel.
If you are dealing with large vegetables, then they need to be cut into several parts, depending on the size. Also, if you plan to start tasting soon, no more than 3 hours later, then the size should be minimal. For example, you can cut them into slices or quarters.
Place the pre-cooked cucumbers into a plastic bag.
Now you need to prepare the aromatic spices. To do this, you need to chop the dill with your hands or a knife, and do the same with cilantro and horseradish.
Crush the garlic in a mortar. The mushy state is not necessary. It is necessary to ensure that the garlic is simply chopped a little. This will allow it to fully play in the bouquet of aromas.
Add salt, pepper, sugar and all the prepared seasonings to the cucumbers. Tie the bag tightly. Mix the ingredients inside thoroughly by shaking the bag.
To avoid an awkward situation and prevent leakage, place it in another bag.
Leave it on the table for an hour. Then, at the same time, put it in the refrigerator. If you grind large cucumbers, then it will take more time - on average up to 8 hours.
Cucumbers from a bag scatter like seeds in a large group. They don’t stay on my table for more than 1 day, no matter how much I cook them.
A quick and tasty recipe for lightly salted cucumbers
Now we will look at another recipe for lightly salted cucumbers. Let's cook in the classic way, using a minimum composition of ingredients. Preparing them is easy and takes no more than 15 minutes.
This recipe is one of the simplest, and the appetizer turns out divine. If desired, you can add your favorite herbs and spices. They will never be superfluous, especially if the soul asks for a rich bouquet of aromas.
Ingredients:
- 1 kilogram of fresh cucumbers;
- 3 teaspoons coarse table salt;
- 1 liter of filtered water;
- 1 bouquet of dill;
- 4 cloves of garlic.
Prepare cucumbers traditional way- rinse them and remove the tip.
If you are dealing with limp vegetables that have been sitting at home for several days, then you need to soak them in ice water for 8-12 hours. Young, freshly picked fruits do not need to be subjected to this procedure.
Divide all ingredients except cucumbers and salt into two parts. Tear the first part of the dill into several pieces with your hands and place it on the bottom of a three-liter jar.
Cut 2 cloves of garlic into 4 parts and also place in a jar.
In our case, the cucumbers are large, so we will cut them into pieces. If you are working with small fruits, you can leave them whole. Now the cucumbers need to be placed tightly in the jar, without squishing them too much. If you push the fruits with force, they may crack and will not be very tasty.
Top the cucumbers with the remaining dill and garlic, chopped in the same way as for the first layer.
Let's move on to important stage pickling - prepare the brine. Pour salt into a carafe of water and mix thoroughly until the crystals are completely dissolved.
Pour the resulting solution over the cucumbers. Its level should completely cover the vegetables. If you don’t have enough, you can add regular, unsalted water.
Cover with a regular lid, no need to roll up. Leave the jar on the table overnight.
In the morning, refrigerate the cucumbers until evening. Then you can safely start your meal.
Thus, within a day you can enjoy crispy and very flavorful cucumbers.
Recipe for cooking with garlic and dill in brine
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.
Place salt in a jug of mineral water. 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 correct 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.
Cooking lightly salted cucumbers in 15 minutes in a bag
You won’t believe it, but from the moment you lightly pickle the cucumbers until you eat them, it can take less than half an hour. I’ll say more, you can get a ready-made delicious treat in just 5 (!!!) minutes! I discovered this recipe relatively recently, which I regret a lot. After all, if I had found out about it earlier, my family and I wouldn’t have to wait for hours, or even days, for our favorite delicacy.
But, as they say, better late than never. Today I want to share this extra method with you. I am sure that you will regret the lost time and will definitely take the recipe into service.
The secret to speed, first of all, lies in cutting vegetables thin stripes. Thus, they are quickly soaked in the delicious marinade and will appear on your table in just a few minutes.
Ingredients:
- 5-6 pieces of medium cucumber;
- a large bunch of fresh dill;
- 4 cloves of medium-sized garlic;
- 2 level tablespoons of coarse salt.
For pickling, we took a deep plastic food container with a lid.
Wash the cucumbers, remove the bitter ends and cut into several pieces. Place them in a clean and dry container.
Peel the garlic and crush it into the cucumbers using a garlic press. Now you need to add salt.
Finely chop the dill along with the stems and sprinkle the contents of the dishes with it.
Cover the dish with a lid, secure it and shake vigorously for at least 2 minutes, first up and down, then left and right.
After 5 minutes, you need to repeat the shaking procedure.
This lightly salted composition is obtained in just 5 minutes. And sometimes it gets eaten even faster.
The secret of truly fast pickles lies not in the choice of marinade, but, for the most part, in the size of the fruit. If you prefer to taste the cucumbers faster, then you need to choose either the smallest varieties, or cut the large ones into smaller pieces.
If you have iron patience, then you can pickle the whole cucumbers. You'll have to wait a little longer, but the whole cucumber will gratefully crunch more loudly on your teeth.
I use all the recipes provided today one by one. In addition to these, I also use many others, which are also described on our website. What recipes do you use? Which ones do you highlight more and which ones did you leave out of your cookbook?
Exchange your experiences in the comments and share this article on social networks so as not to lose your selection of delicious pickled cucumbers.
See you soon!
July is the time when at the dachas in middle lane Russia's cucumbers are already ripe. Salads, and just crunching a fresh cucumber are, of course, good. But the most important task of cucumbers is completely different - they simply must be eaten lightly salted.
Moreover, it is much easier to prepare lightly salted cucumbers than salted ones for the winter.
Which cucumbers to choose?
Small, strong, thin-skinned, pimply. In the Moscow region one of the best varieties- Nezhinsky. Of course, they shouldn't be yellow and bitter. Try it - definitely.Cucumbers freshly picked from the garden are best suited for lightly pickling. So if you don’t have your own dacha, it’s better to buy vegetables outside the city.
Important! For lightly salted, unlike salted, you need to take approximately the same cucumbers, then they will be salted evenly. When we pickle cucumbers for the winter, this is not so important, because they remain in brine for a long time.
Which water to choose
Water is one of the most important components of any canning, but for cucumbers it is especially important. It is best to take spring water. In the end, you won’t need much of it: soak the cucumbers and make the brine. For 5 kilograms of vegetables, two five-liter bottles or one bucket are enough.
If spring water is not available, you can use bottled or filtered tap water. Pour it into an enamel bowl, put a silver spoon and something copper on the bottom, close the lid and let it sit for a couple of hours. The metals will slightly improve the taste of the water.
Dishes
You can do it in a glass jar, but it’s more convenient to do it in a saucepan. Enameled, of course. You can also use a ceramic or glass container. It’s easier to put cucumbers in the pan and easier to take them out. Besides, you don’t need to roll it into a jar anyway.
You will also need a lid or a large plate with which you can press the cucumbers inside the pan. And oppressive. You can simply take a jar or other container filled with water.
Soaking is a must
Both to pickle and to prepare lightly salted cucumbers, you need to soak the cucumbers. As they soak, they become crispier and stronger. In 3-4 hours, the cucumbers will become strong and elastic. Even if you have just picked cucumbers from the garden, you still need to soak them.Herbs and spices
Dill, currant leaves and definitely horseradish leaves. Currants add crispness and create aroma, and horseradish, in addition to its unforgettable taste and smell, protects cucumbers from mold. Plus it disinfects.
You can add bay leaves and peppercorns (black, allspice) to the hot brine.
Salt
Not iodized, not marine. Coarse rock salt is better. Do not use small ones for canning; they can cause vegetables to become soft. Usually put 2 tbsp. per liter of water.
What else can you add?
Faithful companions of pickled cucumbers are apples and currants, both black and red. They will add an interesting aroma and subtle sourness. But be careful, as the classic lightly salted taste of cucumbers may change, so you need to add just a little bit of berries and fruits.How much to wait
In hot brine, cucumbers will be ready in a day. With cold - 2-3 days.
How to keep lightly salted cucumbers longer
After the brine has cooled and the cucumbers have stood for 4-5 hours, it is better to put them in the refrigerator. In the cold, the fermentation process slows down, and cucumbers remain lightly salted longer.
But they will still gradually turn salty. So it's better to cook little by little. You can add fresh cucumbers to the prepared brine as you eat those in it. New cucumbers will taste a little different, but they will also be salted.
Recipe for lightly salted cucumbers
5 kg cucumbers
7-10 branches of dill with umbrellas
1 head of garlic
30 horseradish leaves
4 tsp allspice corns
2 tsp red peppercorns
Currant leaves
6 tbsp. salt
Step 1. Wash the cucumbers and soak in cold water for 2 hours.
Step 2. Chop the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves whole.
Step 3. Place horseradish leaves on the bottom of an enamel pan, then some chopped herbs and spices. Place a layer of cucumbers. On top are again greens with spices, then cucumbers. Last layer- whole horseradish leaves.
Step 4. Dilute salt in 3 liters of hot, but not brought to a boil, water and pour over the cucumbers. Press with a press. Leave for 2 days.
Quick lightly salted cucumbers
Recipe for 2 kg cucumbers
10 black peppercorns
5 allspice peas
1 tsp Sahara
Coarse salt
Bunch of dill stems
Step 1. Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt.
Step 2. Remove the zest from the lemons and add salt and pepper to the mixture. Squeeze juice from lemons.
Step 3. Chop the dill.
Step 4. Wash the cucumbers and soak for 1 hour. Then cut off the tails on both sides.
Step 5. Tap each cucumber lightly with a pestle or the handle of a heavy knife so that the cucumber cracks, then cut each cucumber crosswise into several pieces.
Step 6. Sprinkle the cucumbers with salt and pepper and pour over lemon juice and stir. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Before serving, blot the salt with a paper towel.
If you are in a real hurry, do without soaking. Then the cucumbers can be pickled in about an hour.
Cucumbers in a bag
Lightly salted cucumbers in a bag Photo: AiF / Ekaterina Tyunina
Recipe for 1 kg of cucumbers
a small bunch of greens (“umbrellas” of dill, fresh leaves of horseradish, currant, cherry)
3 cloves garlic
1 tbsp. coarse salt
1 tsp. cumin (optional)
A clean plastic bag or plastic container with a tight lid
Step 1. Tear the dill and leaves with your hands and put them in a bag.
Step 2. Cut off the tails of the cucumbers and put them in a bag.
Step 3. Squeeze the garlic through a garlic press (you can chop it with a knife).
Step 4. Mash the cumin seeds in a mortar and pestle or use a rolling pin.
Step 5. Add salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients.
Step 6. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.
Rules healthy eating Before serving the main course, it means offering cold appetizers, which increase appetite and speed up metabolism. Lightly salted cucumbers can rightfully be called one of these snacks. instant cooking, the recipe of which every cook should have in his arsenal. Fresh vegetables can be found in the retail chain all year round, and if you don’t have your own homemade preparations for the winter, then you can use imported fresh fruits.
Ingredients for pickling
Quick pickling of cucumbers can be done in several ways, which we will be happy to list and briefly outline each technology. All you have to do is choose a quick recipe for lightly salted cucumbers that suits you.
Before studying the technology, it should be said that the same ingredients are used for the brine, which you can vary based on your own taste preferences.
Salt
The salt used is rock salt, not iodized.
For brine, the proportion is as follows: 1 table is required for 1 liter of water. a spoonful of salt, although some home cooks recommend 2 spoons.
It is worth noting that everything is determined by one’s own experience. For dry pickling of vegetables, take about 1 table for 1 kg of cucumbers. spoon of rock salt.
Greens and herbs
How to quickly pickle vegetables without using special herbs? No way! The standard set is seeds, umbrellas and dill leaves in combination with garlic.
But most recipes also contain additional spicy and aromatic herbs, such as tarragon, savory, cilantro, basil and others. It turns out that greens and parsley stems should not be added to cucumbers, because then they soften and lose their crispness.
In addition to herbs, real pickling specialists use plants rich in tannins, such as oak leaves and bark, cherry and currant leaves, horseradish leaves and root.
Such additives prevent lightly salted vegetables from becoming too salty and acidic, and the pickles become pleasantly crispy.
Herbs and spices
The most popular spice is garlic. It is cleaned, cut into several pieces and placed with vegetables. As they say, “you can never have too much garlic” - it gives strength and aroma lightly salted cucumbers, and not only them!
Among the spices added to pickled cucumbers are bitter and allspice peas, red hot pepper in a pod, bay leaf and cloves. The quantity depends on taste preferences.
But remember that too many strong spices destroy the flesh of the fruit and they become soft and over-salty.
Sugar
Sugar speeds up fermentation, but how can you quickly cook lightly salted cucumbers if you don’t speed up the fermentation process?
We take a little less sugar and salt: for 1 liter of water - about 1-2 teaspoons. spoons or per 1 kg of fruit - approximately 1 dessert spoon. But it’s also worth saying that you can do without sugar. It's a matter of taste!
*Scullion's Advice
Choose medium and medium cucumbers small size, maintaining approximately the same size of fruits so that they are evenly salted. Be sure to cut off the “butts” of the fruits to allow them to quickly “salt.”
How to quickly pickle cucumbers
Ingredients
- — 1.5 l + -
- - 2 tsp. + -
- - 2 tbsp. l. with top + -
- — how much will go into a 3 liter jar? + -
- — 2-3 umbrellas + -
- - 4 cloves + -
Preparation
- This quick way is that the prepared cucumbers, spices and herbs are placed in a 3-liter glass jar and filled with brine.
- In order for the recipe to quickly allow you to get a fragrant, crispy snack to the table, cucumbers in a jar, the bottom of which is covered with greens, need to be laid vertically, sprinkled with sugar and salt on top and pour boiling water over it.
- Leave the glass container at room temperature for active fermentation.
In a day the snack is ready!
Scullion's Advice
If you fill it with simple purified, but cold water, then this increases the time for salting vegetables to 2-3 days, but in this case lightly salted cucumbers will become crispier and more flavorful. Choose!
Dry salting method “in a bag”
This is a very popular method that will please you with its ease of preparation and excellent results.
- We put the prepared fruits of the same size in a thick plastic bag, add herbs and spices well rubbed between the palms, sprinkle with salt and sugar and tie the bag tightly.
- For 1 kg of cucumbers we take approximately 1.5 table. spoons of rock salt and 1 tsp. Sahara.
- We carefully rub its contents in our hands to evenly distribute salt, sugar and aromatic herbs.
- Leave in a warm place (but not in the sun) for a couple of hours, stirring the contents of the bag periodically, and then transfer to the refrigerator.
After 6-10 hours, lightly salted cucumbers can be served.
How to cook cucumbers in 2 hours
How to cook lightly salted cucumbers in an hour or 2 hours? Are there such options? Of course have! And they are so easy to prepare that you can treat your family to freshly prepared lightly salted vegetables almost all year round.
It is enough to cut each cucumber into four parts along the fruit and salt it dry (1 tablespoon of salt is required for 1 liter of water).
While you're preparing lunch or dinner, a healthy snack will do the trick. Set the table, serve the main courses and surprise everyone with a quick pickled cucumber recipe!
Pickling cucumbers in 15 minutes
How to make lightly salted cucumbers in 15 minutes? Is this possible? Yes! Even a “five-minute” is possible - for the most impatient! Let's reveal secrets!
- Wash the vegetables, trim the ends, and cut each fruit into 4 slices and put them in a tight food-grade polyethylene bag. For the recipe you will need 1 kg of cucumbers.
- Mix herbs, finely chopped garlic (6-7 cloves), salt (1.5 tbsp) and ground black pepper (pinch), break a few bay leaves and add cucumbers.
- We tie the bag and carefully rub its contents in our hands. Leave in a warm place.
We'll taste it in 15 minutes!
Five-minute cucumbers
The whole secret is like this quick salting– in small cutting of fruits! This method can be called winter, since a greenhouse harvest is also suitable for the recipe.
In addition to all the standard spices and herbs (and in winter time they can be dried), we use:
- 700 g cucumbers;
- Vegetable oil - 100 g;
- Salt - 1 tbsp;
- A glass jar suitable for mixing ingredients.
How to cook cucumbers in 5 minutes
- We cut the cucumbers into rings approximately 4 cm wide, and then cut the resulting pieces into strips 1 cm thick.
- Place all the cuttings in a jar, cover it tightly with a lid and begin to shake vigorously for 3-5 minutes.
Ready! In just 5 minutes we get a wonderful snack that leaves no one indifferent. Swept off the plate in the same 5 minutes!
Lightly salted cucumbers in their own juice
This method is not as popular as the more familiar ones, but men are crazy about it! Instead of water for brine, use strained cucumber juice (without pulp).
Excellent lightly salted cucumbers are obtained, and the brine can be used further “for its intended purpose”! Is it possible to pour out such a delicious thing?
We hope that by studying and testing our recipes for quick preparation of lightly salted cucumbers, you will add your own twist to each one. After all, everything that we cook with passion and imagination cannot be tasteless. Go for it!
Hello friends!
Well, summer is finally in full swing, and maybe for some, autumn has already arrived. And he had never made a flavorful appetizer from “green stuff.” Do you understand what I mean? Today I decided to write a final post on lightly salted cucumbers, which we will prepare exclusively according to instant recipes. I tried to choose the most relevant and classic options, which have gained respect among bloggers and my family.
What's the secret? We are all accustomed to eating them not too salty, but so that they crunch on our teeth. And the garlic and dill gave a great aroma. Therefore, let's understand all the intricacies and details of this interesting and quite simple way preparations.
This cucumber delicacy will not leave anyone indifferent. All because it will be an indispensable assistant, if you are going on a picnic or you are going to funny company. You will certainly put on the table some delicious dish, like a couple and, of course, a gorgeous appetizer).
Today I’m in such a great mood that I started digging around on the Internet and found this picture, I was pleasantly surprised. Can you imagine, in one town, namely somewhere far from me in the Moscow region, in Lukhovtsy, a monument was erected, look to who?
Maybe that’s why we love these sweet and tender gherkins with a rather thin skin called “Lukhovitsky” so much. In general, I share this find with you.
Well, now let’s start cooking, remember all the tips and recommendations, because the first rush for cucumbers has passed, we’ve eaten our fill of them fresh. Now we will create super snacks from them. It will turn out very tasty, and let these simple cooking technologies become your assistant or guide. Good luck!
Lightly salted cucumbers with garlic and herbs - the best instant recipe
To be honest, you can probably guess it yourself, or perhaps you’ve already tried cooking this way at some point. The standard set of products for this masterpiece is quite simple; it contains any greenfinch, garlic and, of course, young cucumbers. Of course, you can’t do without salt and a little sugar (although it’s not always included).
To add flavor notes, you can also use leaves of cherry, horseradish, currant, tarragon, etc.
All these flavoring additives only contribute to the fact that the taste will be saturated with different shades and become even more intense. And what kind of brine will it be, that you can just try to drink, wow, what a delight it will be.
Our ancestors always made this preparation in a jar or pan, but now it has become a new thing to do it in a bag or bag. Agree, this works out quite quickly, and also without unnecessary hassle and washing dishes, but the first recipe will be classic and we will consider all the steps of preparation in a jar (you can take anything, a cup or bowl).
We will need:
per jar or container 3 liters:
- Fresh cucumbers - about 2 kg, depending on the size
- Unboiled drinking water – 1.5 l
- Salt - 3 tbsp, based on 2 tbsp for each liter
- Garlic - head
- Dill umbrella - 1 pc.
- Horseradish leaf, currant (5 pcs.), cherry (5 pcs.)
- Bay leaf - 3 pcs.
- Hot chili pepper - 0.5 pcs.
- Tarragon or lovage - optional
Stages:
1. Sort through the vegetables, examine them for flaws and discard those that are not suitable for eating. It will be better if you take them freshly picked from the garden. If you have had them for a long time, then dip them in water and bathe them. Let them sit and rehydrate.
Take fruits that are not too large, they are a pleasure to eat and they look prettier. It is advisable to take the same size so that they are salted equally in a short period of time.
I think that everyone understands that the pickling variety of gherkins are perfect here; don’t take the food variety, otherwise they will delight you with their softness.
So, soak the cucumbers in water and let them sit for a couple of hours. Next, take them out and cut off the tails on each side. All the bitterness accumulates in them, and if these are not homemade vegetables, also all sorts of nitrates.
2. Then pour boiling water over all the greens on the list to kill all the microbes. Peel the head of garlic and cut each clove in half. Place all ingredients in the bottom of the bowl.
3. Next, start adding cucumbers tightly to each other in a vertical and horizontal position, if it’s a jar. And if it’s a basin, then scatter them in a chaotic manner.
Remember and act. Take 2 tablespoons of salt per liter of water - these are the exact proportions that must be observed.
5. Let the food sit under closed lid from 12-24 hours in a warm place. During this time, the fermentation process will begin, and the more time passes, the more tempting it will be to try.
Then store it in the refrigerator, but I don’t think you’ll have them there for very long, because you’ll definitely like these crunchies and eat them the same day. Bon appetit!
How to make lightly salted crispy cucumbers? Classic recipe in a jar with cold brine
Personally, in my family this option is also made quite often; my great-grandmother always said that without such pickles, summer would not be right. This is probably true, after fresh, you always want something lightly salted, especially when young potatoes appear.
The advantage of this salting is that in the end the gherkins remain with a pronounced greenish color and almost never turn yellow. The point, of course, is in the recipe itself and the cooking technology.
With all that, you will spend literally a couple of minutes to place the cucumbers in a jar and pour cold marinade, and after a couple of days you will enjoy the taste and aroma. Well, this is definitely guaranteed, aha-ha by nature itself).
Just remember Golden Rule, do not take fruits if they have a bitter taste, it will ruin your entire taste. Therefore, be sure to try it when cutting off the ends of green ones.
Look, what a usual set of products and spices, there is nothing superfluous here. We are amazed, yes, this also happens. Take note, friends.
We will need:
- Cucumbers - from 1 kg or 5-6 pcs.
- Garlic - a couple of pieces.
- Dill umbrella or simple bunch
- Drinking water - 1 l
- Table salt - 4 tsp
- Black peppercorns - a pinch
- Bay leaf - 2 pcs.
Stages:
1. So, take the greens and carefully cut off the “butt” on each side with a sharp, sharpened knife. Accordingly, before doing this, you need to wash them in running water.
2. Then take a small glass container and start placing them in a regular, unlined jar. Usually all this is done by placing the cucumbers vertically. Then make a bookmark of dill, it can be just a bunch or an umbrella for aroma. And of course, peeled cloves of garlic, I usually put more of them, around 5-6 pieces.
3. And now we begin to conjure over the marinade, or as they say, brine. It seems that these are such no big words and you can’t figure it out at all. In fact, none of this is true. You should mix water and salt in a basin or saucepan, you will get a regular salty liquid, and then place a couple of bay leaves and a pinch of black peas in it. Stir.
For those who have a little free time, you can boil this broth, but then it will already be a hot salting. It also turns out very tasty.
4. In any case, fill the prepared jar with this mixture and cover with a lid. The process of fermentation and oxidation will immediately begin if you leave it warm. And if in the refrigerator, then this process will go slower.
Let the preparation stand for a couple of days; you can take a sample after 24 hours, that is, a day or less, depending on what taste you are pursuing. If they are lightly salted, then you can eat them after 6-8 hours.
Subsequently store the jar in a cool place under a closed nylon lid. Don’t forget to cook potatoes or make a meat dish for this snack.
Lightly salted cucumbers with garlic and dill in a bag
And this is an impeccable recipe, which, even without preservation, should first of all win the hearts of young people. Because they are always in a hurry, they come home tired from work and give them something for a quick fix. This version of cucumbers in a bag is considered to be the best, because the gherkins are cooked and imbued with an aromatic and slightly salty taste in a couple of hours.
And then there is one small nuance, I would say a secret, which even all bloggers do not know about. If you are in a hurry, and the appetizer should already be on the table, then you can safely prepare it quickly if you chop the greens quite finely.
The smaller they are cut, they can be chopped into pieces, circles or cubes, the faster they will be salted. And to make them even sweeter, I suggest adding a little granulated sugar.
We will need:
- cucumbers – 500 g
- garlic - head
- black peppercorns
- ground pepper - optional
- coarse salt - 0.5 tbsp
- sugar - 0.5 tsp
Stages:
1. So, select beautiful and preferably only picked fruits of the same size. Wash them in running water. Cut off the “butt” of each cucumber, on each side.
If the gherkins are too large in size, or of the salad type, then chop them into halves.
2. Peel the garlic and chop it kitchen knife into small pieces. Or use a garlic press.
3. The dill will also have to be finely chopped; discard the thick stems and do not use.
4. Now the miracles of scientific progress begin))). Take a plastic bag and put everything on the list in it. That is, prepared cucumbers, salt, sugar, pepper and dill.
Tie the ends with a thread and shake from side to side, you can even toss it a little, the main thing is not to hit the ceiling). After such actions, a brine will begin to form in the bag, which will help the fresh cucumbers to marinate to the desired state.
Leave them to cool on the table for 2 hours, and then taste them for your health. Store then also in a bag, although it is best to put the bag in some kind of glass or plastic container. Or use bags that have a durable coating; you can cheat and take the bag and put it in a bag.
A quick recipe for pickled cucumbers in 2 hours in a pan with warm marinade
Definitely a super option because it will have mustard seeds. And plus coriander and other spices makes it stand out from the crowd. I hope you will fall in love with it immediately and will often use it in your practice.
The fermentation process in the pan will be natural, which means it will not cause any problems to your intestines.
The only thing is, take the cucumbers from your summer cottage, but spices and salt can be bought in a store, which is now available at every home or almost every entrance.
We will need:
- cucumbers - 2 kg
- garlic - 1 head
- dill seeds or a bunch
- tarragon - sachet
- red pepper - optional if you like it spicy
- bay leaf - 2-3 pcs.
- cloves - 4-5 pcs.
- allspice black pepper - 10 pcs.
- mustard seeds - 1 tsp
- coriander beans - 0.5 tsp
- salt - 2 tbsp
- vinegar 9% - 6 tbsp
- horseradish leaf
Stages:
1. Before describing the steps, I want to say that it is not necessary to cook in a saucepan; you can take a regular 2-liter or three-liter jar.
In any case, wash the green fruits and cut off the ends if desired. Then sprinkle half of what is listed in the ingredients on them - mustard seeds, coriander and cloves. Be sure to add cloves of peeled garlic, it will add a bright and rich taste. Add currant or cherry leaves if desired.
2. Pour water into another pan and bring the liquid to a boil. Add bay leaf and all other spices and seasonings (dill seeds, tarragon, bay leaf, cloves, peppercorns, coriander, mustard). Add salt and vinegar, boil for 2 minutes.
And then pour this filling over the prepared cucumbers. In order for the brine to thoroughly saturate each fruit, you can make an incision, as shown in this photo.
3. Wait a couple of hours in a warm place under the lid and try with good mood, if you are not satisfied with the taste, leave it for some more time.
Lightly salted greens in a bag in one hour at home
Cool! Who could even imagine such a thing? If they had told me 10 years ago, I would not have believed it, but here I have to believe in such a fairy tale. Because I tried this simple method myself and was completely delighted.
If you are intrigued, you can also look at a more detailed step by step instructions on my blog in another
Cucumbers in a three-liter jar per day
I think everyone knows about this method of salting. The only thing is that you don’t need to make several jars of this vegetable snack at once; it’s better to open one, empty it, and then salt it again. The fact is that such cucumbers, the longer they sit in brine, the more salty they become. And you will agree that many may not like this.
We will need:
- cold water - 1.5 l
- salt - 2 tbsp
- peppercorns - 5 pcs.
- dill with umbrellas - 1-2 pcs.
- horseradish - leaf
- cherry or currant leaves - 3 pcs.
- bay leaf - 1 leaf
- garlic - 5 pcs.
- cucumbers - how many can the jar hold?
Stages:
1. Take a three-liter jar and place dill, garlic cloves and cherry and currant leaves in the bottom. After peppercorns, and definitely a horseradish leaf for crunchiness. Then place the cucumbers vertically.
2. Although you can arrange them horizontally, as shown here below. There is not much difference. In this recipe, as you may have noticed, the ends are not cut off; this is done on purpose so that they stand longer and do not sour.
Place salt on top and pour regular drinking water. Cover with a nylon lid. Keep them in a warm place for 24 hours. The fermentation process will begin almost immediately.
3. And then cut them nicely on a plate and enjoy for your health!
Korean-style snack cucumbers - you won't find these in the store
I recently touched on this topic in more detail. And she revealed all the secrets and nuances. In this post I will tell you about the most popular cooking option. If you are not satisfied with it, look for others
However, this is a killer snack that is a hit and a bomb this year. So be aware, don't pass by.
We will need:
- cucumbers - a couple of pieces.
- granulated sugar - 2 tsp
- table salt - 0.5 tsp
- black pepper - a pinch
- Korean seasoning - 0.5 tbsp
- vinegar 9% - 6 tsp
- vegetable oil - 4 tsp
- carrot - 1 pc.
- garlic - just a little, a couple of cloves
Stages:
1. Wash all the necessary vegetables and let them drain. excess moisture. Then chop the fresh carrots into cubes. Or use a special Korean device, a grater.
2. Then chop the cucumbers into sticks, they should not be too long, about 5-6 cm in length and 1-1.5 cm thick. You can, if you want, cut into slices or circles, and even possibly into cubes, this will only speed up the process marinating.
Press the garlic through a garlic press or grate it on a fine grater.
3. All that’s left to do is create a special sauce, mix vinegar, salt and vegetable oil in one container. Then add sugar and Korean seasoning. Stir. That's all the miracles, season cucumbers with this marinade.
4. Mix thoroughly with your hands and leave to infuse in the refrigerator for about 4 hours. Cover cling film so that the dish does not dry out. Happy discoveries!
Quick lightly salted cucumbers with mustard
Love the vigorous and rich taste, and even if it is combined with a hint of spiciness. Uh, of course. Once you add dry powder and parsley, you will get another masterpiece, which I suggest you watch in this short story. If you don’t believe me, then go ahead and watch it and don’t be surprised if it’s finger-licking and maybe even swallowing.
We will need:
How to pickle cucumbers in mineral water with dill and garlic
Well, well, now there’s another gorgeous option, it’s based on mineral water, why on her. The fact is that it is a little salted and has a specific taste, but this is not the main thing, it speeds up the salting process. And the bubbles do their job flawlessly.
In general, they turn out special and have a cool and amazing taste. It's worth trying to understand it.
We will need:
Stages:
1. Take cucumbers with pimples and cut off the spouts from the ends on both sides. Horseradish leaves, they are placed precisely so that the crispness appears in the taste, cut into 3-4 parts. Chop the dill with a culinary knife, not very finely; if it is young, you can even add sprigs.
Peel the garlic and cut each piece into half. Wow, the smell will come, I really like it, and the room will be disinfected).
2. Pour black peppercorns into a plastic bucket or any other container, a pan, basin or jar will do. Then cover the bottom with half of the horseradish leaves and half of the chopped dill.
Place half the cucumbers, scatter the garlic on top and then the greens again. Finally, sprinkle with herbs and horseradish leaves again.
3. Dissolve the salt in a separate bowl in a jug of mineral water. Stir until the dry ingredients melt.
4. Then fill the bucket with this prepared liquid and cover with a lid or film. Open the refrigerator and place it on the middle shelf, take a sample after 1 day.
5. These handsome guys came out of a cool place, safe and sound! And what a delightful external taste, and the smell, aroma, wow, yum!
Dry salting of tomatoes, zucchini and cucumbers
And finally, I give you one old recipe that is universal. Because this way you can pickle any vegetables. When summer is at its height, this is not difficult to do.
This dish will be without brine, that is, dry salting is used and this delicious salad will delight you on the table. Moreover, when there is a cheerful and noisy company in the circle, as my husband says, such cucumbers are simply drunk with vodka, only the noise is worth it. And besides them, there are other wonders in the form of tomatoes and zucchini. Cool, in a word.
We will need:
- fresh young zucchini with peel - 0.3 kg
- cucumbers - 0.3 kg
- tomatoes - 0.3 kg
- garlic - a couple of cloves
- dill, basil or any other greens
- ground black pepper - a pinch
- coarse salt - 1 tsp
Stages:
1. Chop the zucchini and cucumbers into long sticks or cubes, approximately the same size.
2. Remove the stem from the tomatoes and cut them into quarters. Chop the garlic into small thin slices.
3. Chop your favorite dill and basil with a knife.
4. Take a clean, regular food bag and put all the vegetables in it along with the green stuff. Sprinkle with salt and ground pepper. You can do this in any order. Tie the bag and squeeze it from side to side to release the juice slightly. Leave the salad on the table for 12 hours.
5. Thus, in the morning you threw all the vegetables into a bag, and in the evening for dinner you sit and try with new potatoes and in a pleasant family atmosphere. Bon appetit!
That's all for me, you can create such wonderful and wonderful vegetable creations right today. The main thing is to get it from your garden or buy it at the market. more cucumbers and grind it in a way convenient for you. As you may have noticed, there are a great many of them. I think that someone has already fallen in love with you.
All that remains is to wish you all the best and the best. Good luck to everyone and have a great holiday! Bye.
