How to cook delicious lightly salted cucumbers recipe. Lightly salted cucumbers in a saucepan - salt with hot brine
July is the time when cucumbers have already ripened at dachas in central Russia. Salads, and just crunching a fresh cucumber - this is, of course, good. But the most important task of cucumbers is completely different - they simply have to be eaten lightly salted.
Moreover, it is much easier to cook lightly salted cucumbers than salted cucumbers for the winter.
Which cucumbers to choose?
Small, strong, thin-skinned, pimply. In the Moscow region, one of the best varieties is Nezhinsky. Of course, they shouldn't be yellow and bitter. Trying is a must.Cucumbers that have just been picked from the garden are best suited for salting. So if you don't have your own summer cottage, it is 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 evenly salted. When we pickle cucumbers for the winter, this is not so important, because they are in the brine for a long time.
Which water to choose
Water is one of the most important ingredients in any canning, but it is especially important for cucumbers. It is best to take spring water. In the end, not much of it is needed: soak the cucumbers and make a pickle. For 5 kilograms of vegetables, two five-liter bottles or one bucket are enough.
If spring water is not available, bottled or filtered tap water can be taken. Pour it into an enamel bowl, place a silver spoon and something copper on the bottom, close the lid and let stand for a couple of hours. Metals will slightly improve the taste of the water.
Dishes
You can do it in a glass jar, but it is more convenient in a saucepan. Enamelled, of course. You can also use a ceramic or glass container. It is more convenient to lay cucumbers in a saucepan, it is more convenient to take them out of there. In addition, you don't need to roll it into the jar anyway.
You will also need a lid or a large plate with which you can press down the cucumbers inside the pan. And oppression. You can just take a jar or other container filled with water.
Soak is a must
And in order to pickle, and in order to cook lightly salted, cucumbers must be soaked. As they soak, they become crisp and firmer. In 3-4 hours, the cucumbers will become strong and elastic. Even if you just picked cucumbers from the garden, you still need to soak.Herbs and spices
Dill, currant leaves and necessarily horseradish leaves. Currants add crunchiness and aroma, and horseradish, in addition to an unforgettable taste and smell, protects cucumbers from mold. Moreover, it disinfects.
You can add bay leaf and peppercorns (black, allspice) to the hot brine.
Salt
Not iodized, not marine. Better coarse, rock salt. Small ones are not taken for canning; vegetables can become soft from it. Usually put 2 tablespoons. per liter of water.
What else can you add?
The faithful companions of pickles are apples and currants, both black and red. They will add an interesting aroma and subtle sourness. But be careful, as the classic light-salted cucumber taste can change, so you need to put berries and fruits quite a bit.How much to wait
In hot brine, the cucumbers will be ready in a day. Cold - 2-3 days.
How to keep cucumbers lightly salted longer
After the brine has cooled down and the cucumbers stand for 4-5 hours, it is better to put them in the refrigerator. In the cold, the fermentation process slows down, and the cucumbers remain lightly salted longer.
But they will still gradually turn into salty. So it's better to cook a little. You can add fresh cucumbers to the finished brine as you eat those that were in it. New cucumbers will taste slightly different, but they will also be salted.
Salted cucumber recipe
5 kg of cucumbers
7-10 branches of dill with umbrellas
1 head of garlic
30 horseradish leaves
4 tsp allspice peas
2 tsp red peppercorns
Currant leaves
6 tbsp salt
Step 1. Wash 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 intact.
Step 3. Put horseradish leaves in an enamel pan on the bottom, then some of the chopped herbs and spices. Lay a layer of cucumbers. On top, again, herbs with spices, then cucumbers. The last layer is whole horseradish leaves.
Step 4. In 3 liters of hot, but not brought to a boil, water, dilute salt and pour cucumbers. Press down with a press. Leave on for 2 days.
Quick salted cucumbers
Recipe for 2 kg of cucumbers
10 black peppercorns
5 allspice peas
1 tsp Sahara
Coarse salt
A bunch of dill stalks
Step 1. Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt.
Step 2. Remove the zest from the lemons, add salt and pepper to the mixture. Squeeze the juice out of the lemons.
Step 3. Chop the dill.
Step 4. Wash cucumbers, soak for 1 hour. Then cut off the ponytails on both sides.
Step 5. Do not hit each cucumber too hard with the pestle or the handle of a heavy knife to crack the cucumber, then cut each cucumber across into several pieces.
Step 6. Sprinkle cucumbers with salt and pepper, pour over lemon juice and stir. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Blot the salt with a paper towel before serving.
If you are in a hurry, do without soaking. Then the cucumbers can be salted in about an hour.
Cucumbers in a package
Lightly salted cucumbers in a package Photo: AiF / Ekaterina Tyunina
Recipe for 1 kg of cucumbers
a small bunch of greens (dill "umbrellas", fresh horseradish leaves, currant, cherry)
3 cloves of 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, put them in a bag.
Step 2. Cut off the tails of cucumbers, send also to the package.
Step 3. Squeeze the garlic through a garlic press (you can chop it with a knife).
Step 4. Mash caraway seeds in a mortar with a 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.
Quick cooking of lightly salted cucumbers is the most convenient way to prepare simple snacks for the festive table. In this case, it is allowed to 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 photos and video instructions, hostesses can choose both the fastest way to prepare a snack in 5 minutes, and more complex recipes for lightly salted cucumbers with aromatic spices.
How to cook lightly salted cucumbers in a saucepan - a quick recipe in 5 minutes for hostesses
With the right selection and mixing of spices, the most common cucumbers can be an excellent appetizer to the table. You can select them at your own discretion, or you can use already proven recipes that all hostesses will definitely like. A simple recipe with the addition of different types of peppers and herbs will quickly help to 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 tablespoons;
- sugar - 1 tablespoon;
- dill, parsley - a bunch;
- currant and cherry leaves - 5-6 pcs.;
- cucumbers - 2-3 kg.
A quick recipe for cooking salted cucumber in 5 minutes in a saucepan
Crispy and spicy lightly salted cucumbers in a saucepan - a step by step photo recipe
To prepare the most delicious lightly salted cucumbers, it is customary to use wooden barrels. But even in a convenient saucepan, you can easily make a delicious appetizer to the table. Initially, you can mix the ingredients in a bowl, and then transfer to another container. But it is best to immediately cook crispy salted cucumbers according to the recipe in a saucepan. The presence of a lid will allow you to neatly cover the workpiece for good salting.
List of ingredients for a recipe for lightly salted crispy cucumbers in any saucepan
- cucumbers - 1 kg;
- water - 2 l;
- salt - 2 tablespoons;
- sugar, vinegar - 1 tablespoon;
- peppercorns - 5 pcs.;
- garlic - 5 small cloves;
- dill - a small bunch;
- bay leaf - 2 pcs.
Step-by-step recipe for cooking 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. So they will be able to give a unique taste and aroma to the workpiece. If the hostess decides to simply pour the prepared vegetables with cold water, then she should grind all the seasonings well. Or you can make a cool brine and then add it to cold water, which will be poured over the vegetables. Therefore, you can use the following recipe 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 leaves, cherries - 6 pcs.;
- salt - 3 tablespoons;
- sugar - 1 tablespoon;
- horseradish leaves - 3 pcs.;
- peppercorns - 10 pcs.;
- dill - a bunch.
Recipe with step-by-step photos of cooking lightly salted delicious cucumbers
Appetizing lightly salted cucumbers in a saucepan - a quick recipe for making an appetizer
For most housewives who grow cucumbers on their site, their quick salting is the best option for preparing simple snacks. Indeed, after a day or even a shorter period of time, vegetables can already be eaten. At the same time, the process of cooking lightly salted cucumbers in a saucepan takes literally half an hour. Simple preparation of components for work is also important. You can find out how to properly make instant salted 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 tablespoons;
- sugar - 1 tablespoon;
- water - about 1 liter;
- cucumbers - 1 kg;
- horseradish leaves, dill, peppercorns - to taste;
- ready-made seasoning for salting - half the package.
A very quick recipe for cooking delicious salted cucumbers in a saucepan
How to cook lightly salted cucumbers in a saucepan with spices hot - video recipe
The use of hot brine is welcomed by many housewives, since this cooking method allows you to really quickly and easily get very tasty and aromatic cucumbers. After preparing all the ingredients, they should be put for salting for a short time, and then they can be served to the table along with potatoes, meat and other dishes. How to make lightly salted cucumbers quickly in a saucepan and delight your family with an amazing snack, you can find out in the following instructions.
A detailed video recipe for cooking lightly salted cucumbers with spices in a saucepan in a hot way
A detailed video describing the step-by-step preparation of a spicy snack will help you grind cucumbers in a saucepan without any problems. Hostesses only need to follow the indicated advice and exactly repeat the actions of the author.
Spicy, spicy or simply crispy pickled cucumbers in a saucepan can be cooked both quickly and easily. In the proposed photo and video recipes, you can choose the optimal instructions for cooking snacks in cold water or hot. You can also use convenient quick recipes for 5 minutes, which will help you get ready 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 households and all guests.
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The recipe for lightly salted cucumbers is of interest to many. And there is only one reason - the fruits grow every day in warm regions, but here in the Urals, this year, they are only gaining color. There is always a way out, because in the trade such a vegetable is on sale.
In the meantime, cucumbers are growing, people are looking for delicious recipes for them and preservation in an apartment or special underground.
Today I propose to learn traditional recipes with improvisation and search for a new taste with spices and various additives.
The classic recipe for lightly salted cucumbers in a hot way (boiling water)
This recipe allows you to enjoy the light-salted taste the very next day. The hot method involves pouring vegetables in a jar of spices with simple boiling water from a kettle.
Would need:
- 1.5 liter jar
- cucumbers - 8-10 pcs.
- garlic - 5 cloves
- peppercorns - 20 pcs.
- bay leaf - 3 pcs.
- salt - 1 tbsp. a spoon with a slide
- steep boiling water - 1 liter
- dill - 20 g
Cooking method:
1. Put dill, allspice, bay leaves in a jar, crush the garlic with a knife and put it there.
2. Then we begin to put the washed cucumbers in the jar while standing.
3. We put the fruits tightly to each other so that more of them enter.
4. Put in a jar a spoonful of salt with a slide and pour boiling water from a 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. We do this several times so that the salt dissolves.
7. We leave the jar on the table until 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 out the fruits from the jar and admire the yellow-green color.
9. Cut vegetables lengthwise and place on a plate.
Bon Appetit!
Cooking quick cucumbers with ready-made brine in liter jars
Find out the recipe for cooking lightly salted cucumbers in a different 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 into it, stir. Leave the brine to cool down to room temperature.
2. At the bottom of the jar, put green sprigs of dill together with umbrellas. And also garlic cloves crushed by a knife. Then we put the cucumbers tightly.
3. Put a sprig of dill on top and cut the cucumber not included in whole into rings.
5. Cover the jar with a lid and leave it up to 12 hours at room temperature.
6. Before use, put in the refrigerator to cool for 2-4 hours. We take it out of the refrigerator, open the lid. And we smile at the aromatic smell of salted instant cucumbers.
Eat as you like. Bon Appetit!
The easiest way for crispy cucumbers in a 3 liter jar - video
In this recipe, well-washed cucumbers need to be soaked in cold water for 1 hour. At both ends of the fruit, the tips are cut off to accelerate the salt penetration process.
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, then you can eat them in 2 days.
Preparation:
1. Fresh vegetables should be washed and soaked for 2-3 hours in cold water. Cut off the opposite ends of the fruit. Prepare horseradish leaves, dill, black peppercorns, and garlic cloves. Prepare slices of black croutons in the oven.
2. Lower to the bottom of a clean jar: 2 slices of crackers, dill sprigs, horseradish leaf, 12 pieces of black peppercorns, 4 cloves of garlic.
3. Then, while standing, lay the fruits tightly.
4. Put two slices of crackers on the cucumbers.
5. Put dill, horseradish leaves and garlic cloves cut into pieces again on crackers.
6. Put 2 slices of rye bread crumbs on the greens again.
7. There is no need to take tap water for brine. Take spring water or clean water bought in bottles.
8. Pour 2 liters of clean water at room temperature into a container, dip 3 tablespoons of salt into it without a slide. 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 try the taste of lightly salted cucumbers the next day, but better on the second, and even better on the third.
12. After 3 days, remove the bread from the top and filter the brine through cheesecloth or sieve into another container. We take cucumbers out of the jar and put them all in the strained brine. We remove the container with fruits in the refrigerator and eat as needed for several days.
13. This is how the fruits look in the jar after 3 days. Look at their amber-golden color.
14. The section shows that the fruit is well saturated with brine. Nice to eat!
A delicious recipe for instant cucumbers in mineral water
Would need:
Cooking method
1. First, prepare the vegetables by cutting off the ends on both sides. Cut the dill, horseradish leaves, garlic cloves.
2. We begin to form the filling of a plastic jar with fruits and herbs.
3. Put allspice, half of the chopped greens, cucumbers in a container. Put chopped garlic on top of the vegetables.
4. Put the fruits again, on top of horseradish leaves, dill, garlic.
5. It was the turn to dilute salt in a separate bowl with the help of mineral water.
6. Pour the diluted salt into a jar and top up with 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 find out the taste of lightly salted cucumbers on mineral water.
Mineral water speeds up the cooking process. Try to cook.
Video on how to cook crispy cucumbers with hot pickle
Check out an easy way to quickly cook your favorite vegetables according to your grandmother'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 in the same way. Because you can eat vegetables the very next day.
Lightly salted cucumbers are a great summer snack with or without reason. They are perfect to serve with boiled potatoes, kebabs, fried chicken, any other dishes; use as an ingredient for salads, and just crunch for pleasure.
I'm not even mentioning how good they are for strong drinks - you simply cannot find better snacks!
There are simply countless ways to prepare such a snack. And all because the people's love for this business is too great. In addition, when they grow on their own beds, and you remove them every day in a bucket, then all that remains is to preserve them and lightly salt them. Because overpowering them in other ways is simply beyond the power.
But if conservation is a responsible and long process, then salt them quickly is just what you need. Therefore, they are salted in pots, jars, and just in bags. Salted in the evening, and in the morning it is already possible to serve it on the table. And there are super fast ways, thanks to which they can be served at the table in half an hour. These are the favorite methods of pickling in bags, or express methods.
In today's article, we are going to consider such quick methods today. Of course, we cannot reflect all of them in one article, since there are just a lot of them! But you need to know at least the most basic and popular ones.
The most convenient way to cook lightly salted cucumbers is in a saucepan. Fruits of any size are suitable for this, but it is still best to take medium or small specimens. Firstly, because they saline faster, and secondly, because their skin is much softer and therefore they themselves will turn out to be crispy and not soft.
In addition, in large fruits, rather large seeds are formed inside, and all the taste of the pulp is given to them. Therefore, large specimens can be salted, but only when there are no others.
We need:
- cucumbers - 10 pcs (medium size)
- horseradish leaf - 1 piece
- dill - 4 umbrellas (2 - 3 branches)
- garlic - 2 cloves
- red capsicum - to taste
- black peppercorns - 7 pieces
To fill:
For 1 liter of water - 1 tbsp. spoon of salt
Preparation:
1. Wash fresh strong fruits, cut off the ends. If they are solid, they can be used immediately. And if the fruits are sluggish, then they must be poured with cold water for 3 - 4 hours. During this time, they are saturated with water and, after salting, will be hard and crispy.
2. Rinse the herbs thoroughly. I always take dill by eye; only an approximate amount is given in the ingredients. You can use any part of it - the umbrellas themselves, and the stem, and their delicate foliage. If the dill bush is large, then the stem needs to be cut.
In general, it is better to use different parts of it. It will be better for both taste and aroma.
3. Peel the garlic. Cut it into thin slices.
4. If you like spicy snacks, then prepare a slice of red capsicum. Personally, I always add it to pickles, even if only lightly salted. I add quite a bit, so that when you eat the finished product you don't feel it at all. But it leaves its own little taste mark.
5. Put a pot of water on the fire. If the fruits are not very large, then a liter should be enough. But even if not enough, then it is better to boil a little more.
6. As soon as the water boils, add salt and stir. If you want to add a little sweet touch, then add one and a half tablespoons of sugar.
7. In the meantime, while the water boils on the stove, put all the prepared ingredients in layers in a saucepan. Put some greens down, then cucumbers, and the remaining greens.
In principle, it doesn't matter how you distribute the ingredients. But it is desirable that a little horseradish and dill are on top. They need to cover the top layer, as it were.
You do not need to take a large pot for such a number of fruits. Otherwise, more brine will be needed. Make sure that after placing the cucumbers in the pan, there is enough room for it.
In addition, it will be inconvenient to put a large saucepan in the refrigerator, it will take up all the free space there.
8. Well, everything is laid out, and by this time we have a brine ready. It must be salty. When you add salt, do not be afraid that there may be a lot of it.
Pour boiling brine into a filled saucepan. He must completely cover all its contents. If the filling is not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as much as needed.
9. Prepare a saucer to fit the inside of the pan and place it on top so that it acts as oppression and crushes all the contents.
10. Leave at room temperature overnight. In the morning, our lightly salted cucumbers are ready. Especially if they are small. If they are larger, then they will need a little more time.
11. But whatever it was, in the morning you need to put the pot with the contents in the refrigerator. The salting process will also take place there. But in the refrigerator, the brine will retain its transparency. If you leave it at room temperature, then soon it will begin to turn cloudy and sour. And the fruits will also acquire a sour taste.
That's, in principle, all! You can eat cucumbers and enjoy their crunchy content and pleasant taste.
And here is a video on how you can cook your favorite snack in a saucepan.
We made a video specially for this article, and we really hope that it will help you quickly cope with the task. Go to the channel, watch other materials, there are many interesting things. Friends, do not forget to subscribe and press the bell, so as not to miss new interesting recipes!
Snack cucumbers cooked in a package for 1 hour
This option of salting is incredibly popular among the people, and in this way they are prepared both at home and in the country, and even at work. And those who have gone out into nature generally consider it to be the best. As soon as the first fruits ripen in the gardens, they are harvested, and after eating a few fresh ones, they immediately take up the bags.
According to this recipe, by the way, you can salt not only in a bag, but also in a plastic container. The effect can be achieved exactly the same, and even much faster.
But today we are salting in a bag, which is why we are preparing it. Yes, not one, but two, for better strength. So that our cucumbers do not accidentally jump out of the bag.
And I almost forgot to say that this method is not only very tasty, but also the fastest. After our product has been salted, after 40-60 minutes it can already be eaten completely ready-made. And I must also say that it is so simple that it will hardly be possible to find something even simpler.
We need:
- cucumbers - 500 gr
- garlic - 1 - 2 cloves
- dill - half a bunch
- horseradish - 0.5 leaves
- pepper - to taste
- salt to taste
Preparation:
Small varieties are best suited for this method. Moreover, they can be salted not only ordinary small vegetables, but also long salad varieties. They are long and thin, which is just good, which means they will be salted faster.
1. Wash the fruits, cut off the ends on both sides and cut. This can be done in different ways, you can cut them lengthwise into 2 - 4 pieces, depending on the size. And you can cut them into medium-sized circles, or cubes. It also depends on their size.
The finer you cut them, the faster the salting time will be.
A feature of this method is precisely the fact that the vegetable is necessarily cut. And how much you do it does not make much difference. The main thing is that the pieces are not too large or too small.
2. Chop the garlic as small as possible, this is important. We need garlic juice that will quickly penetrate the fruit pulp. Therefore, for this, either you need to chop the garlic very finely, or use a garlic press.
3. We also need to cut the dill into smaller pieces. For this recipe, only the tender parts of the dill are needed, separate and remove the coarse stems. If in other methods of salting you can use any of its parts, then only openwork twigs are suitable here.
And lovers can also add a little parsley for taste and aroma.
4. Tear a half of a horseradish leaf with your hands into small fragments, so that later you can easily remove them.
Sometimes there is no shit, so nothing terrible will happen if we do not add it. When we salt cucumbers in this way at work, no one even remembers him.
5. Salt the fruits, as for a salad, so that they can be eaten. They should be moderately salty. To determine if there is enough salt, the chopped cubes must be mixed and be sure to try.
If the taste suits, then just take another pinch of salt and add it to our preparation. We cook lightly salted cucumbers, not a salad, so you need a little more salt than for a salad.
6. Now that everything has been cut and prepared, you can put all the components in a plastic bag. Rather, in two packages, one must be inserted into the other. Then you will understand why such a manipulation is needed.
7. Yes, we almost forgot. Add some more pepper. For this I really like to crush two or three black peppercorns and add them. The aroma in this case will be simply stunning.
But if you don't want to mess around, then just add a pinch of regular ground pepper.
8. Now the fun begins. Twist the bag and very vigorously shake it up and down so that all the components are mixed, and juice should appear.
9. Let it lie in this state for 10 minutes, and then shake it again. After that, draw air into the bag, you can even inflate it there and tie it tightly. Put in the refrigerator.
In an hour, our delicious and aromatic appetizer is ready. Feel free to serve it on the table and treat everyone present.
If there is no refrigerator, then at room temperature you can withstand the snack for not an hour, and for 30 - 40 minutes, periodically shaking the bag again.
The finished product is best eaten right away. When it lies for a long time, it loses its taste. Garlic smell and aftertaste begin to prevail. And the cucumbers themselves lose their shape, because the juice flows out very intensively. And their taste becomes watery. Therefore, lightly salt them in a package for one, maximum two times.
But it is still desirable to eat them in one day.
You can also salt cherry tomatoes in the same way. To do this, they need to be pricked with a toothpick. And the time for salting will take 24 hours. But on the other hand, they turn out to be simply incomparable.
Here is such a wonderful and fast way. To prepare such an appetizer of time, you need everything - nothing. Cut everything, shake it, that's the whole story.
And such cucumbers can be salted in just 10 minutes. Watch the video from our YouTube channel.
It's so fast and simple!
Lightly salted cucumbers in hot brine overnight
Salting our green vegetables in this way will take exactly one night. That is, if you salt them in the evening, then in the morning you can already eat them with might and main, especially if you use small specimens.
We need:
- cucumbers - for a 3 liter jar (how many will fit)
- dill - 8 umbrellas (or 1 large bush)
- currant leaf - 8 pcs.
- cherry leaf - 8 pcs
- horseradish - 1 sheet (small)
- garlic - 2 cloves
- black pepper - 10 pcs
- allspice - 3 pcs
- red capsicum - to taste and pungency
- clove buds - 6 pcs.
For brine:
- water - 1.5 liters
- salt - 3 tbsp. spoons
- sugar - 2 tbsp. spoons
Preparation:
I will salt the cucumbers in a three-liter jar, but you can also pickle in a saucepan. It's just that you can put everything in a jar very compactly and tightly, and you need more space in the pan. But this will not affect the quality in any way, so choose the container yourself.
1. Wash the fruits and cut off the tips. Let me remind you that if they are small and ripped off, for example, in the morning, and you cook them in the evening, then soak them in water for 3 hours, provided that you do not immediately put them in the refrigerator. The same applies to purchased items.
Otherwise, they will not turn out crispy and dense. It's summer now, and cucumbers quickly lose moisture when exposed to heat. And moisture is very important for everything to work out as it should.
2. Wash the greens and immediately put all of them on a plate, so as not to forget anything later. To date, I did not have currant leaves, and I decided to replace them with raspberry leaves. Smell, of course, I will not achieve, but it will be possible to preserve the rigidity.
Dill can be used not only in umbrellas, but also take a whole bush, along with the stem. If it is large, then it can be cut as needed.
Tear the horseradish leaf into smaller pieces.
3. Prepare spices, too, all at once in one place, so as not to forget anything. I use red hot peppers. It can be of varying degrees of severity, this must be taken into account. My pepper is very hot and therefore I take it just a little.
Peel the garlic and cut into thin slices.
4. We will need a three-liter jar. It must be thoroughly washed with soda and rinsed with boiling water.
5. Now that we have everything ready, we will put everything in the jar. Lay out the fruits very tightly to each other in the first layer. If the last of them has to be squeezed in, then this must be done. The tighter we lay them out, the less brine we need.
Lay out larger specimens down, and smaller ones on top. Small ones will be salted faster, and we eat them faster. In the meantime, the bottom line, yes, the bottom will arrive in time.
6. Then add some different herbs and some garlic.
7. Then again cucumbers, you can immediately two layers. And again greens, garlic and half of the whole pepper, along with red. In the middle - it belongs to him.
8. And so, alternating layers, fill the jar to the very neck. I have small samples and they went into the jar much more than I expected. And it wasn't even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.
9. Be sure to put the remaining peppercorns and herbs on top. Great, everything turned out very nicely. And tomorrow it will be delicious!
10. Boil water as it boils, add salt and sugar. Wait until they dissolve and boil again. Brine, and it is also called brine, is ready.
11. Pour it into the jar right up to the neck. It took me about 1, 4 liters. But this amount will depend on how tightly you put all the cucumbers.
12. Cover the jar with a saucer, if they want to jump out, then put a liter jar of water on top.
13. Leave the jar in the kitchen at room temperature overnight.
14. In the morning you will see that they have changed their color. This means that they are already ready. And you can already take a sample.
15. Once tasted, put the jar in the refrigerator and store it there. At any time of the day or night, cold crispy cucumbers are waiting for you to get them and taste them.
Larger specimens will come up by the evening. Therefore, boil potatoes or fry meat. An incredible dinner awaits you!
Quick recipe for salting with lime and mint
This appetizer is very good to prepare by going to a picnic. They are prepared almost instantly. It will take only 30 minutes for them to salt and become very tasty.
We need:
- cucumbers - 1.5 kg
- lime - 3 pieces
- dill - 1 bunch
- mint - 4 branches
- salt - 2 tbsp. spoon
- sugar - 1 tsp
- allspice - 3 peas
- black pepper - 4 peas
Preparation:
1. Wash the fruits and trim off the ends on both sides. Cut each of them into two or four pieces, depending on their size.
2. Crush the peppercorns in a mortar. Ground pepper could have been used, but when the pepper is just pounded, it has a very different smell, much more intense and aromatic.
3. Wash and dry the limes. Then grate the zest, only its green part.
Add the zest to the mortar and mix with the pepper. Feel what the aroma has gone. Our cucumbers will also smell better, or maybe even better.
4. Squeeze the juice from the remaining limes into a separate container.
5. Cut the mint and dill into smaller pieces. If the dill has very thick stems, then it is better to cut them off. If they are small, and most importantly not tough, then cut them too.
6. Transfer the fruits to a bowl. Pour juice over them and sprinkle with spices. Then mix gently to keep the sticks intact.
7. Let stand in this form for 30 minutes. After this time, they are ready and can be served.
It turned out to be an excellent appetizer underneath and something stronger.
Therefore, when you are going to nature, take everything you need with you. A better snack is hard to come up with!
Salted with garlic and herbs in soy sauce
This recipe differs from all others in that soy sauce and a lot of greens are used as a marinade. Dill and cilantro are taken in the original. But I know that not everyone can tolerate the smell of cilantro, and they will not even eat other greens that were just lying nearby.
Therefore, if you are just such people, then replace cilantro with parsley. Or just add one dill, as I did in today's version.
We need:
- cucumbers - 1 kg
- garlic - 5 - 6 pieces
- dill - 1 bunch
- cilantro (parsley) - 1 bunch
- soy sauce - 200 ml
- olive or sunflower oil - 1 tsp
- vinegar - 1 tsp (incomplete)
- sugar - 1 tsp
- ground red pepper - to taste (pinch)
- salt - 1 tsp
- sesame seeds - 2 - 3 tbsp. spoons
Preparation:
1. Wash the fruits and cut off the ends on both sides. Cut them into 4 parts, and if the vegetables are long or pot-bellied, then you can cut them into 6 - 8 parts. In general, cut so that you immediately take a piece and put it in your mouth whole, or so that it is enough for two bites.
Season with salt on top, stir and let stand for a while.
Prepare the ingredients right away so that everything is at hand.
2. Place the sticks in a saucepan or bowl.
3. Rub the garlic on a fine grater. If you suppress it with a press, or chop it finely, then it will be felt, and grated will be just right. It will fully combine with all other components and will not stand out to taste in any way.
4. Finely chop the greens. If it has rather thin stems, then chop them also, if they are large, then it is better to remove them.
5. Place the sesame seeds in a bowl or deep bowl. Pour in soy sauce, vinegar and oil. To mix everything. Let stand for a while so that the seeds are nourished.
Vinegar should be added with care. It's just that everyone has different tastes, and therefore it is difficult to please everyone. So add as you see fit.
By the way, you can also use lemon juice together. It will even be more natural. In addition, we will acquire another wonderful scent.
6. Pour herbs, garlic and black pepper into a saucepan, mix everything well. Then pour in the liquid component with sesame seeds and mix again.
7. In principle, that's all! Now we just put the saucepan in the refrigerator, closing it with a lid. And after 4 - 6 hours our lightly salted cucumbers with herbs, in soy sauce are ready.
Very tasty! As it turned out, soy sauce goes well with the hero of our today's story.
You can store them in a jar in the refrigerator. We kept it for a week and nothing happened to them. Throughout the entire shelf life, they remained tasty and appetizing.
Cold and fast way with mineral water
And there is also such an interesting way to salt cucumbers. This is the so-called cold salting method. You can, of course, use ordinary cold water, or better spring water.
And you can like this, with mineral water.
Mineral water must be carbonated. It is the gas bubbles that help the salting process take place quickly enough.
Delicious beautiful cucumbers can be eaten the next day.
Ambassador in a fast way without losing color
I heard that pickles can be salted in such a way that they will not lose their color. It was always interesting how you can achieve this.
And then one day I came across such a recipe, which just described how to do it. And you know what the secret was - vodka was added to the brine! That's it!)
Yes, and they are salted in a barrel. Although you can also pickle them in a saucepan.
I give the recipe in the form in which it came to me. The proportions here are quite large, but I decided not to change them. Someone wants to salt only half a kilogram of fruits, someone 3, and someone all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone will be able to calculate the required number of kilograms and grams for himself. ...
We need:
- cucumbers - 10 kg
- dill - 320 gr
- currant leaf - 320 gr
- horseradish leaf - 170 gr
- chopped garlic - 20 gr
For brine:
- water - 7 liters
- salt - 320 gr
- vodka - 150 ml
It is very convenient to add salt to a kilogram of vegetable for a test. In this case, we simply divide the weight of all other ingredients by 10.
Preparation:
1. Wash the fruits and cut off both ends. Take not very large specimens, their skin is more tender and because of this they turn out to be more tasty. The brine through the thin skin nourishes the inner pulp better.
Prepare all the greens at once so that they are on hand.
2. Put the cucumbers in a barrel, shifting them in layers with herbs and garlic.
The top layer must be green.
3. Boil water and add salt to it. As soon as the salt dissolves, pour in the vodka and turn it off immediately.
4. Pour the hot brine into the keg. Press down the contents with not very heavy pressure, just a flat plate will be enough.
5. The next day you can eat them.
But on the same day they will need to be removed to the basement. I think that not every house has a barrel and a basement. Therefore, we salt our vegetable in a saucepan and store it in the refrigerator.
I myself love it when there is plenty to choose from. When you try to cook according to different recipes, there will certainly be one among them that you will love the most.
But how many people, so many opinions, especially when it comes to taste. What I like best does not have to be liked by another.
So try it and look for your recipe. Our summer is long, and what - what, and cucumbers are always born in large quantities. Therefore, you can try a lot of different options.
And I will end on this. And I want to wish everyone that you always get only the most delicious cucumbers!
Bon Appetit!
In many regions, vegetables are already being harvested with might and main, including cucumbers. First of all, they are used on salads to fill up after a gap during the winter. No, in stores, of course, now you can buy all kinds of vegetables all year round. But do they compare with the summer harvest, and even if they are from their own garden.
But the time of saturation comes, then they begin to prepare preparations for the winter from the cucumbers, and in the intervals they prepare lightly salted cucumbers. Such an appetizer will be appropriate for any dish. And in combination with young potatoes, generally delicious.
Moreover, it is simple to cook them and there are many recipes, with some of them I will gladly share with you. Very tasty and fragrant that it is impossible to pass by. Crispy cucumbers will delight the whole family and your loved ones.
The classic recipe for lightly salted cucumbers
And here is the first recipe. It will take just a couple of days for the cucumbers to cook and delight you with their taste. By the way, the brine that remains can be reused. Just soak a fresh batch of fresh cucumbers in it. These cucumbers will be a great snack or an addition to salads.
Ingredients:
- Cucumbers - 2-3 kg
- Garlic - 5-6 cloves
- Horseradish root - 1-2 pieces
- Horseradish leaves - 2-3 pcs
- Dill branches - 2-3 pieces
- Salt - 2 tbsp. spoons
- Water - 1 l
Cooking steps:
1. We prepare all the ingredients in advance, we clean them. Remove the butts from the cucumbers, place them in a container filled with water for an hour or better.
2. Remove the husk from the garlic, cut into slices of medium thickness. Remove the top layer from the horseradish root, rinse with the leaves and branches of the dill. Chop the root into small pieces.
3. At the bottom of the salting dish, place some of the chopped garlic, horseradish, dill. Followed by a layer of cucumbers in one row. Lay in layers until all products are finished.
4. Now it remains to prepare the brine and pour over the cucumbers. To do this, mix the salt with water until it is completely dissolved. You need enough brine to cover everything completely. Cover the dishes with a lid, put them in a cool place or in the refrigerator.
Two tablespoons of salt are needed per liter of water. Consider this if you need more brine.
5. If you pour boiling water over the cucumbers, you can eat them the next day. When using cold brine, the process will drag on for a couple, three days. The prepared brine can be used again for pickling cucumbers.
Enjoy your meal, bon appetit!
Lightly salted cucumbers in a package
We will marinate the cucumbers in a bag in their own juice. It's much easier and faster than messing around with making a brine. Can be cooked in small portions once or twice. Thus, you will always have fresh tasty lightly salted cucumbers at your home.
Ingredients:
- Cucumbers - 1 kg
- Salt - 1 tbsp spoon
- Sugar - 1 tsp
- Dill - bunch
- Garlic - head
Cooking steps:
1. Thoroughly rinse the cucumbers, preferably soak them in cold water for several hours before marinating.
2. Arm yourself with a tighter bag, put the cucumbers into it, they must be dry. Lay the dill sprigs on top, add salt and sugar. Squeeze the garlic through the garlic press. Then tie the bag, shake it several times to mix well.
You can make cuts in the vegetables, then the salting process will be faster.
An appetizer prepared in the morning will be ready in the afternoon. Enjoy your meal, bon appetit!
Instant lightly salted cucumbers with garlic and herbs
Very fast, simple and convenient. Crispy fragrant cucumbers are a great snack. It is not difficult to cook them, but they will bring a lot of pleasure.
Ingredients:
- Cucumbers - 700 g
- Boiling water - 1 l
- Dill, parsley - bunch
- Greens (currants, horseradish, cherries, basil) - a bunch
- Garlic - 2-3 cloves
- Salt - 2 tbsp. spoons
Cooking steps:
1. Cucumbers should be placed in a container with cold water in advance for a couple of hours. Rinse the greens thoroughly, peel the cloves of garlic. If desired, you can add hot pepper to the cucumbers, then they will be with a light spike. Prepare all products so that they are at hand during cooking.
2. Place at the bottom of the pan half of the total amount of herbs, garlic, cover with salt.
3. Remove the butts from the cucumbers, put on top of the greens. Top with the other half of the greens. Pour boiling water into a saucepan so that the contents are completely covered. Cool, then put the dishes in the refrigerator.
4. They will be ready in five, six hours. It is advisable to eat them in two or three days so that they do not deteriorate.
Have a nice day, bon appetit!
Quick recipe for lightly salted cucumbers in 5 minutes
This appetizer is ideal to complement lunch or dinner. You can even take the dish with you to a picnic. Cooking an appetizer will not take you much time, I share the recipe below.
Ingredients:
- Cucumbers - 5 pieces
- Dill - 1/2 bunch
- Garlic - 4 cloves
- Salt - 0.5 tsp
- Sugar - 0.5 tsp
Cooking steps:
1. Rinse cucumbers with water, cut into circles into a deep bowl.
2. Add half the bunch of finely chopped dill to the bowl. Pass the peeled cloves of garlic through a garlic press.
3. Then add salt, sugar, mix everything well. Cover the bowl with a lid or cling film, put in the refrigerator for half an hour, an hour.
It's that simple, fast and delicious. Bon appetit and enjoy!
Lightly salted cucumbers with lemon
Cucumbers will have a very interesting taste if you add lemon juice during pickling. For the first time, cook a small amount to taste this dish, you may need to adjust the amount of spices, it all depends on your tastes and desires.
Ingredients:
- Cucumbers - 500 g
- Salt - 0.5 tbsp. spoons
- Dill - bunch
- Garlic - 2-3 cloves
- Lemon juice - 1 tsp
Cooking steps:
1. Prepare food, wash cucumbers, herbs, peel garlic.
2. Cut the cucumbers into quarters. Chop the garlic finely with a knife.
3. Place the quarters in a clean, tight bag. Finely chop a bunch of dill, transfer to a bag along with chopped garlic cloves. Pour in salt, squeeze out the juice from the lemon, you need very little of it.
4. Tie the bag, with vigorous shaking movements, mix the contents in the bag. Leave the bag lying on the kitchen table for a couple of hours, this time is enough for the cucumbers to marinate. Shake the bag periodically.
Good luck with your preparation, eat with pleasure!
Lightly salted cucumbers with mint
An original way of pickling cucumbers. In general, all the originality is in the addition of mint, which will make the taste softer, the aroma will be unusual. It takes two days for pickling and you can enjoy an interesting snack.
Ingredients:
- Cucumbers - 500 g
- Water - 1 l
- Salt - 2 tbsp. spoons
- Mint - twig
- Garlic - 4 cloves
- Hot green pepper - to taste
Cooking steps:
1. Rinse and dry everything thoroughly. Cut off the ends - the butts of the cucumbers, peel the garlic.
2. Wash and sterilize the jar in advance. Fold the cucumbers into it more tightly, cut the garlic into slices, send to the jar. Lay a sprig of mint on top. Cut green hot peppers into rings, transfer to cucumbers.
3. Dissolve salt in water, pour into a jar. Close it with a lid, leave at room temperature for 2-3 days. After opening, store the jar in the refrigerator.
Bon appetit and great mood!
Lightly salted cucumbers with soy sauce and chili
Another recipe for quick pickling in a bag. Whose idea it was to pickle cucumbers this way is not known for certain. But many have picked it up and use it with pleasure. I am no exception, crispy cucumbers are prepared quickly, and most importantly, without much hassle.
Ingredients:
- Cucumbers - 1 kg
- Salt - 1 tbsp spoon
- Sugar - 1 tbsp. spoon
- Chili pepper - 1-2 pieces
- Garlic - 4-5 cloves
- Dill - bunch
- Soy sauce - 2 tbsp spoons
- Sesame - 1 tbsp spoon
Cooking steps:
1. Place the prepared washed food in a tight bag. I use a bag with a lock, very convenient. Do not forget to cut the tips off the cucumbers. Cut the chili into medium-sized circles, chop the dill with a knife. Garlic can be passed through a press or cut into pieces of your choice. Add sesame seeds, salt, sugar, cover with soy sauce.
2. Close the bag, shake it several times so that the cucumbers are completely covered with spices and sauce. Put it in the refrigerator overnight.
3. During this time, turn the bag over several times.
4. Here's a treat you should get.
Have a great day and bon appetit!
Recipe for lightly salted cucumbers from the chef on video
Ilya Lazerson is known for his non-standard approach to cooking various dishes. This makes him interesting and unusual in his circles. Ilya also cooks lightly salted cucumbers in his own way, take a look and take note of the recipe, I hope you like it.
Bon appetite!
I tried to find interesting and original recipes for you. On hot summer days, when there is little appetite, cucumbers will come to the rescue. The appetizer will be an addition to hot dishes; in combination with potatoes, there will be no price for the dish.