Lightly salted cucumbers are a truly ancient Russian traditional dish. At every holiday, in almost any salad, for the first and second, in every significant recipe you can find these wonderful vegetables.
The housewives have tried so many things, so many experiments and so many recipes that there is not enough paper to write everything down. You need to focus on the most popular and tried and tested methods.
Most often, I am interested in making the cucumbers not only tasty and lightly salted, but also strong and crispy. If you follow all the salting rules and follow the recipes, then everything will work out.
On the menu today. Lightly salted cucumbers with garlic and herbs instant cooking:
Using any of these recipes, the very next day you can enjoy unusually delicious lightly salted cucumbers- everyone at home will be stunned!
Instant lightly salted cucumbers with garlic and herbs in a jar: a classic recipe
This is a traditional recipe in a jar. Previously, they only cooked in it. Not everyone thought of the package. But there were jars a dime a dozen - all the canning, pickling and salting was done only in them.
According to this classic recipe You can prepare lightly salted cucumbers very quickly. And not necessarily in the summer, but also in the winter (there is a lot of this stuff in stores now). Well, in the summer - they are their own, and therefore tastier! Prepared in 15-20 minutes. And after 2 days you can already eat these impeccable salty fruits.
Today we will prepare classic lightly salted cucumbers with garlic and herbs in a 3 liter jar. You can take both 1 and 2 liters - accordingly reducing the products, matching the proportions.
Ingredients
- Cucumbers – half a kilogram (a little less, a little more – it doesn’t matter),
- Garlic – 3-4 cloves,
- Greens - a couple of leaves of currant, cherry,
- Dill – 2 umbrellas,
- Peppercorns – 5 peas,
- Bay leaf – 1-2 pieces,
- Coarse salt - a couple of tablespoons,
- Sugar – 1 teaspoon,
- Filtered water – 1 liter,
- 3 liter jar.
Recipe
The first step is to wash the fruits and dry them. Trim the ends. If the vegetables are a little “tired”, then they should be greatly invigorated. cold water. Let them stay in it for a while. Large fruits should be cut into halves or quarters.
You can place the whole greens (or, as I do, lightly chop them - this way they give juice faster) to the bottom of the jar.
Next, peel the garlic cloves and cut into slices. Place it in a jar. Pepper too.
And on top of this green-garlic “carpet” you place our cucumbers.
It's time to prepare the brine. To do this, boil water in a separate container, add salt and sugar. And let it boil for another 5 minutes - let it dissolve completely.
While still hot, quickly pour the brine into the jar with vegetables. (To prevent the jar from cracking, you need to scald it slightly hot water or place a wet and cold towel underneath).
Roll up lightly salted cucumbers we don’t need to, since our task today is not to pickle them for the winter, but to make them lightly salted for consumption right away. So, cover the top with gauze and place it in a cool, dark place.
After 2 days (I try it the next day), lightly salted cucumbers with garlic and instant herbs are ready for testing.
Eat as is or with a side dish – country-style potatoes are just right.
There is another way to pickle cucumbers in a jar - using the dry method (here it is clear that without water). Simply put all the ingredients, only crushed, into a jar. Divide the cucumbers in half and then into several more parts. Close the jar and shake for 3 minutes. Leave to soak for a couple of minutes and the dish is ready.
Thus, in 5 minutes we have fresh, lightly salted cucumbers ready - quickly and tasty.
It’s not bad to add such cucumbers to .
Instant lightly salted cucumbers with garlic and herbs in a bag: a quick recipe in 5 minutes
Quick recipe in 5 minutes This recipe is similar to the previous one in a jar with dry salting. It is also called classic. Because it's simple.
In order to get ready-made lightly salted cucumbers within 5-10 minutes, you need to divide each vegetable into a larger number of parts. So that they can all salt evenly.
I do it differently and save the cucumbers whole.
Products
- Cucumbers (fresh) – one kg.,
- Garlic – 4 small cloves,
- Greens - a bunch of dill and cilantro,
- Salt - one tablespoon,
- Sugar – optional (1 teaspoon).
How to cook classic lightly salted cucumbers quickly and tasty?
Much easier. Rinse the fruits and dry. Remove the “butts” and pierce each one in several places with a fork. This way they will absorb salt and dry marinade faster.
Finely chop all the greens and garlic.
Place all products in a bag and shake thoroughly.
Tie the bag and place it in another bag to prevent any leaks.
Shake the bag periodically for 3 hours. Lightly salted cucumbers are ready.
And if, as I said above, the vegetables are cut into 8-10 slices, our dish will be prepared in just 5 minutes.
Now watch the video recipe:
Lightly salted cucumbers in a bag in 2 hours
Lightly salted cucumbers with garlic and herbs for instant cooking in a pan: cold pickling method
With this recipe, the cucumbers turn out strong - they keep their shape, are crispy and very tasty.
Compound
- Fresh cucumbers – 6-7 pieces,
- Garlic – 3 cloves,
- Greens (2 leaves each of blackcurrant, cherry, 2 dill tops),
- Rock salt – 3 tablespoons,
- Clean cold water - about a liter, a little less,
- Granulated sugar – 1 teaspoon.
Recipe
First of all, prepare the vegetables - wash and wipe. Cut off the ends.
Place the green leaves, dill and finely chopped garlic on the bottom of the pan. It is better to leave one third of these products for later.
Place the cucumbers and the remaining third on top.
IN cold water Stir the salt until completely dissolved. And fill the pan with this brine.
At room temperature lightly salted cucumbers will be ready in 2 days, in a cool place - in 3-4 days.
In the same way cold pickling You can salt not only in a saucepan, but also in a jar or even in wooden tubs.
These pickled fruits will be an excellent addition and even an ingredient in delicious dishes:
All of the above recipes with brine are just right for this topic. You can use either a hot or cold salting method.
The only difference is that when using hot brine and using sterile jars, you can store this type of vegetables for a long time. Usually they are prepared for the winter.
And with cold brine, you can eat it almost the next day. But it’s still better to wait and keep the fruit in the solution for at least 3 days for better pickling. This makes them crispy and incredibly tasty.
The cooking process boils down to one thing: a certain amount of salt is dissolved in water proportionally, seasonings and herbs are added. So for 3 liter jar 3 tablespoons of salt is enough. And don't overdo it with spices.
The vegetables are loosely placed in the jar and filled with prepared brine.
Lightly salted cucumbers with garlic and herbs, instant cooking with boiling water
This method of pickling cucumbers soaks them evenly and efficiently. Crispy vegetables are ready in 2-3 days.
Ingredients
- Cucumbers – 1 kilo,
- Garlic – 1 small bulb,
- Greens – cherry and horseradish leaves (2-3 pieces each),
- A pair of dill umbrellas,
- Salt – 2 table. spoons,
- Sugar - half the table. spoons,
- Peppercorns – 4-5 peas,
- Water - liter.
How to cook with boiling water
I recommend fresh fruits. Soak vegetables just picked from the bush in a bowl of water. To get stronger and keep their shape. Then we delete “Butts”.
Tear the green leaves with your hands and place them on the bottom. There are also peppercorns and finely chopped garlic.
Now carefully fold the vegetables. We don't press each other too hard.
Now prepare the marinade (brine - as you like). Boil clean water in a saucepan and add salt and sugar. Let's cook for 5 minutes and quickly pour in our “early ripening”.
We close and put away until “good times”. After 2-3 days we try and treat all household members.
Lightly salted cucumbers with garlic and herbs in instant mineral water
Another interesting recipe few pickled cucumbers - for mineral water with gases. And this is also a quick way. And the fruits turn out crispy and tasty.
Products
- Fresh cucumbers - about one kilogram,
- Garlic – 4 cloves,
- Greens - horseradish leaf, 3 - cherries, a bunch of dill,
- Coarse salt - two tablespoons,
- Black peppercorns,
- Mineralka (mineral sparkling water) – 1.5 liters.
Recipe with mineral water
Just like in other recipes, we cook the vegetables first. We clean, wash, cut off the ends.
Place all the greens down into the pickling container. Fruits on top.
Mix salt in a glass of mineral water and pour. If the mineral water is already salty, then add less salt.
Close and leave to soak for one or two days.
By the way, I have verified delicious recipes other vegetables:
- Bell pepper lecho - Finger licking good - 11 honey recipes
Lightly salted cucumbers with garlic and instant herbs with tomatoes
And now we’ll add a little twist - we’ll add tomatoes to our main products. Let all the summer vegetables be salted in one “batch”. For one thing, let’s check what lightly salted tomatoes taste like.
There are also several manufacturing options: dry in a bag and with brine in a jar. Only for cooking in a bag we need small tomatoes – the “Cherry” variety, so that they can be salted faster. When used in a jar, ordinary greenhouse varieties are sufficient. The difference is that the fruits are not large in size.
Ingredients for the recipe in the package
- Cucumbers – half a kilo
- Cherry tomatoes – 300 grams,
- Garlic – 2 cloves,
- Greens - in the form of a horseradish leaf and a bunch of dill,
- Salt - 1 table. spoon,
- Ground black pepper,
- Sugar is not for everyone.
Dry salting
We take cucumbers that are not large, preferably small ones. Everything is clear with tomatoes - much smaller than Cherry.
Finely chop the greens and garlic and place them in a bag with vegetables. Salt and sugar and pepper. Shake it about fifteen times and put it in the refrigerator for a while.
The next day, if it’s really unbearable, then after 20 minutes, or better yet for a day - open the bag and try - or rather, enjoy the crispy lightly salted cucumbers and strong tomatoes.
And here is the video:
For you, I got another wonderful recipe for little pickled cucumbers - Hungarian style with vinegar. I myself drink the brine resulting from the fermentation process just like that - I like it just like that - slightly spicy.
Ingredients
- Small cucumbers
- Horseradish is the root
- Dill,
- Rye bread - a piece,
- Salt,
- Vinegar.
How to cook lightly salted cucumbers in Hungarian style
Wash and dry the vegetables. Trim the ends and cut the fruits lengthwise. This way they will pickle faster.
Finely chop the dill and horseradish root.
Place the cucumbers in a jar, sprinkling them with horseradish and dill. Top piece rye bread. And for the bread, 5 drops of table vinegar.
Prepare the brine in the proportion of 1 liter - 1 tablespoon of salt.
Pour the brine into a jar and cover with a saucer on top. Place in a warm, dry place.
The next day you will notice that our pickle has darkened. But don't be alarmed - everything is fine. It will lighten up by the third day. Then our pickling will be finally ready. It's time to try!
Now a video recipe for pickling from Soviet times, when only the Hungarian version was sold:
And that's not all instant recipes lightly salted cucumbers. If you add at least one more ingredient to each of them, you get a different taste, a different sensation.
Or you can make crispy cucumbers with vodka, honey, spicy ones, with mustard, with olive oil, with apple and others...
Everything depends on your imagination and capabilities.
Bon appetit!
Lightly salted cucumbers They are considered the number one snack in the summer and this is not surprising, because what could be better than crispy pickles with a spicy aroma to accompany them with butter or cracklings. Lightly salted cucumbers are considered a traditional dish of Russian cuisine; however, cucumbers have been pickled for a long time in Belarus, Ukraine, Moldova and many other countries, in particular in China.
The classic recipe for lightly salted cucumbers involves pouring cucumbers and herbs with cold brine, followed by infusing them for several days in a warm place. This method of short-term pickling of cucumbers is called cold. In addition, there are other methods of salting - hot and dry. Hot way, as you may have guessed, differs from cold brine in the temperature of the brine, namely in that it must be hot.
The dry method of preparing lightly salted vegetables has become especially popular in last years. Its essence lies in marinating, most often, sliced cucumbers in their own juice along with salt, spices and herbs. As a result of this salting, you can prepare lightly salted cucumbers quickly in a saucepan or in a package in just 1 hour. Agree that this is very convenient if you can’t bear to enjoy delicious cucumbers.
Regardless of which recipe you use to prepare this appetizer, remember that the cucumbers must be very fresh – firm and juicy. Of course, ideally these are cucumbers that have just been picked. But don't be upset if you don't have any. Sluggish cucumbers can also be “reanimated”. Just fill them with cold water and leave for 5-4 hours. During this time, they will be saturated with moisture and become juicy and elastic.
As for the size of cucumbers, for pickling them in a jar it is best to take cucumbers at the gherkin stage or no longer than 10 cm. If you have cucumbers large sizes, That Instant lightly salted cucumbers in a saucepan- This is what you need. They are ideal for dry pickling, which we mentioned above. Well, now let's get straight to the recipes.
Quickly pickled cucumbers: the best recipes
Lightly salted cucumbers (cold method)
Ingredients:
- cucumbers - 1.5 - 2 kg;
- garlic - 3 cloves;
- pepper (sweet) - 2 pcs.;
- old dill – 0.1 kg;
- cherry leaves - 5-6 pcs.;
- currant leaves - 4-5 pcs.;
- salt - 4 tbsp. l.;
- water - 1 l.
Wash small cucumbers well under water. If they have a bitter skin, then fill them with cold water and leave to soak for 6 hours. Peel the garlic and then cut it into small slices. Then wash the green leaves, dill and Bell pepper(You don’t have to remove the seeds from the pepper). Prepare a container in advance where your cucumbers will be pickled. Take glass jars or a deep bowl.
Place bell peppers, spices and garlic at the bottom of this container. Place the cucumbers in such a way that there are no large spaces between them. Place garlic, spices and pepper on top. Then make the brine and pour it over the cucumbers. Cucumbers should be completely in brine. In order for lightly salted cucumbers to cook quickly, you need to leave them for a day in a warm room, since in the cold they will cook much longer.
Now let's look at how to cook lightly salted cucumbers - quick cooking recipe in a saucepan.
Lightly salted cucumbers in a saucepan - recipe
Ingredients:
- Cucumbers – 1 kg.,
- Young dill - a small bunch,
- Garlic – 5-6 cloves,
- Rock salt – 1 tbsp. spoon.
Cut the cucumbers into slices or thin strips. You can also use a vegetable peeler to cut them into thin long slices. Pass the garlic through a press. Chop the dill with a knife. Place cucumbers in a saucepan, add garlic and dill. Add salt. After this, mix the cucumbers thoroughly with your hands. Cover the pan with a lid. Place in the refrigerator for 1 hour.
Lightly salted cucumbers - a quick recipe in a saucepan, which you will now recognize, is also called Korean or Chinese. The cucumbers according to this recipe are spicy, crispy and with an oriental aroma due to the use of sesame oil and soy sauce.
Pickled cucumbers in Chinese style - recipe
Ingredients:
- Cucumbers – 1 kg,
- Soy sauce – 100 ml.,
- Sesame oil – 3 tbsp. spoons,
- Sesame grains – 1 teaspoon,
- Hot chili pepper – 1 pc.,
- Garlic - 1 head.
Cut the washed cucumbers lengthwise into 4 pieces. Place them in a saucepan. Mix in a separate bowl soy sauce, sesame oil, sesame seeds. Chop into small cubes hot peppers. Peel and then finely chop the garlic. Add pepper and garlic to the sauce. Mix the marinade and pour it over the cucumbers. Cover the pan with a lid and shake. Place the cucumbers to marinate in the refrigerator for one hour. Lightly salted cucumbers are eaten in Chinese style using wooden chopsticks.
Quick lightly salted cucumbers in a bag - recipe
Ingredients:
- cucumbers – 2 kg;
- salt – 2 tbsp;
- fresh dill;
- garlic – 1 pc.;
- vegetable oil – 6 tbsp;
- vinegar – 4 tbsp;
- spices to taste.
This is probably one of the fastest ways to prepare lightly salted cucumbers. For this salting method you need plastic bag medium size. First, wash the cucumbers well under water. If the peel is bitter, then you can peel it off and lightly salted cucumbers will become even more tender. In this case, the cucumbers must be cut, because this is the key to quickly pickling them. After this, finely chop the dill and garlic.
Add garlic, dill, salt to the cucumbers and pour in vinegar. Add vegetable oil as well. To mix everything well, place the spiced cucumbers in a bag and shake vigorously. Place the bag in the refrigerator. Our beautiful Instant lightly salted cucumbers in a bag They will be ready in 2 hours, and they will have a lightly salted taste in 20 minutes.
Spicy lightly salted cucumbers with carrots - recipe
Ingredients:
- cucumbers – 1 kg;
- garlic – 1 clove;
- carrots – 300 g;
- sugar – 60 g;
- salt – 1 tbsp;
- red pepper – 0.5 tsp;
- vinegar – 50 ml;
- vegetable oil– 60 ml.
Cucumbers can be pickled not only on their own, but also with various vegetables, such as zucchini, carrots, onions, eggplants, or fruits and berries (apples are often used). In this case, the cucumbers will be marinated with carrots and red pepper, which will make them even spicier and tasty.
Rinse the cucumbers thoroughly in cold water and cut off the ends on both sides. Then cut them into at least 8 pieces lengthwise. Peel the carrots and grate on a coarse grater. Mix with cucumbers. Press the garlic onto the cucumbers. Then add salt, sugar and pepper. Next, pour in the vegetable oil and then the vinegar. Mix the cucumbers with the dressing thoroughly, place them in jars and close the lids.
Leave the lightly salted cucumbers for about 1 hour in a warm room, and then put them in the refrigerator. Lightly salted cucumbers are ready.
Lightly salted cucumbers quickly (hot method)
Ingredients:
- cucumbers – 1 kg;
- garlic – 3 cloves;
- currant and cherry leaves;
- dill (umbrellas);
- salt - 1 tbsp. for 1 liter of water.
This method of preparing lightly salted cucumbers is practically no different from classic preparation lightly salted cucumbers, the only difference is that our cucumbers will be poured with boiling water. It is this moment that will speed up the salting process. Rinse the cucumbers under cold running water.
To make them even crispier, you can soak them in water for a couple of hours. Wash the greens well. Peel the garlic. Place half of the pickling greens on the bottom of a glass jar, then place the cucumbers tightly on top and the garlic on them. Place the rest of the greens on top. Boil water, then dilute salt in it and pour the brine over the cucumbers. Leave them for a day in a warm place. This is how you can quickly and easily get delicious lightly salted instant cucumbers.
Quick lightly salted cucumbers in 5 minutes
Ingredients:
- cucumbers – 800 g;
- vegetable oil – 0.1 l.
- salt – 1 tbsp.
The incredible speed of cooking these cucumbers is achieved due to their fine cutting. Because for this recipe You can also use greenhouse cucumbers, it is also called winter recipe. Wash the cucumbers well under water. Cut off their ends and carefully cut them into rings (the width of the rings is about 4-5 cm), and then cut these rings into thin strips (about 1 cm thick).
Place the cucumber strips in a bowl, sprinkle with salt, and then pour in the vegetable oil. Mix cucumbers with marinade. Place them in a jar, close the lid tightly and shake vigorously for 5 minutes. And now our quick-cooking lightly salted cucumbers are ready. In just 5 minutes you can get such an amazing snack that will simply not leave anyone indifferent.
Ingredients:
- cucumbers – 3 kg;
- garlic – 4 cloves;
- vinegar (9%) – 2 tbsp;
- black pepper (peas) – 2 tsp;
- water – 1 l.;
- salt – 2 tbsp;
- sugar – 1 tsp;
Consider an incredibly simple quick pickled cucumber recipe. Rinse the cucumbers well under water. Cut the ends off both sides of the cucumber. Pierce the cucumbers in several places with a knife to help them marinate better. Peel the garlic and cut it into small pieces. Take a jar where you will put the cucumbers. Wash it well with soda. Next, place the cucumbers in it and sprinkle with garlic and pepper. Then you need to make the brine.
Consider a quick recipe for lightly salted cucumbers. It will take very little time and tomorrow you will be able to enjoy delicious cucumbers. First you need to prepare the cucumbers for pickling, that is, wash them well, cut off the “butt” on both sides and pierce each cucumber in the middle with a knife. Next, start preparing the brine. Add salt to the water. Let the brine boil for 3-4 minutes.
After this, finely chop the garlic. Rinse the greens. To make our lightly salted instant cucumbers more crunchy, you need to put greens (currant, horseradish, oak leaves) in a jar. Place the cucumbers tightly in the jar and add some greens on top. In order for them to be ready tomorrow, fill them with hot brine. Jars of lightly salted cucumbers should be kept warm for at least 5-7 hours. The very next day, drain the brine before the cucumbers absorb a lot of salt. Instant lightly salted cucumbers ready.
Quick recipe for lightly salted cucumbers
Ingredients:
- cucumbers – 2 kg;
- coarse salt – 3 tbsp;
- water – 2 l.;
- dill – 1 bunch;
- garlic – 5 cloves;
- hot pepper - to taste;
- currant leaves, horseradish
- mustard seeds – 3 tbsp.
Wash the cucumbers thoroughly. Take a basin or large bowl, place the cucumbers there and fill them with water so that they are completely submerged. Let them sit for a couple of hours. Once the time is up, drain the water and trim the ends of the cucumbers. Next, put the water to boil. Place green leaves (currants, horseradish) at the bottom of the vessel where the water is boiling. Next, place the cucumbers in a separate bowl, sprinkle them with pre-chopped garlic and dill.
You can simply put the whole pepper on top of the cucumbers. Sprinkle with mustard seeds. Add salt to boiling water and stir. Next, remove the brine from the heat and let it cool. Pour warm brine over the cucumbers and place a horseradish leaf on top. Once the cucumbers have cooled completely, place them in the refrigerator. According to this recipe, lightly salted cucumbers will be ready on the second day.
Pickled cucumbers... in a stainless pan?
Knowledgeable people They call pickled cucumbers an ideal snack - they are easy to prepare, can be stored for a long time, are always at hand and in the morning, after a fun feast, you can drink the pickle - it cures both hangovers and dysbacteriosis.
But not everyone knows how this wonderful product is obtained.
Let’s be clear right away: there are two main ways to pickle cucumbers in a saucepan: pickle or ferment.
Pickled cucumbers can be used in pickles and salads, on sandwiches
and just like a snack on its own.
Marinade- This is pouring cucumbers with a mixture of preservatives: salt, vinegar, sugar.
And pickling is a fermentation process. There, cucumbers are not just stored like a mummy in formaldehyde - during the fermentation process, lactic acid bacteria are formed, which have a very positive effect on the product and on the person who consumes this product.
In production, ready-made starter cultures of certain bacterial cultures are used for these purposes. But it’s quite possible to get “medicinal” pickle at home.
Traditionally, cucumbers are fermented in oak barrels. Available in ceramic makitras. You definitely shouldn’t ferment vegetables in plastic containers - salt + acid is a very aggressive environment.
Stainless steel cookware is also suitable - only if the cookware is of high quality. “Soviet stainless steel” passed this test with flying colors. But you shouldn’t experiment with “Chinese”-made containers.
If you don’t have an oak barrel at hand, then the “Taller” stainless steel pan is quite suitable for fermenting vegetables. The quality of Taller cookware allows you to not only cook soup, but also pickle cucumbers. Shall we check?
So, the ingredients for pickled cucumbers.
For a 3 liter container: - 2 kg cucumbers, - 2 large bell peppers, - 1 pod of hot pepper, - 1 head of garlic, - 10 pcs. Uropa umbrellas with seeds - 10 pcs. black currant leaves - 10 pcs. cherry leaves, - horseradish root, black peppercorns, - 2 pcs. bay leaves, - salt at the rate of 50 g per liter of water (a three-liter container will take approximately 1.5 liters).
Considering that the brine will “play”, the pickling container should be chosen a little larger - not 3 liters, but 3.5, for example.
Pickled cucumbers... in a stainless pan? Select cucumbers small size, fresh herbs. Pre-soak them for 5-6 hours in cold water.
Greens for pickling: wash and place on a towel to dry. Dill must come with seeds - it is the seeds that contain the main part essential oils dill. If you couldn’t get one, buy a pack of dill seeds at the pharmacy and take a tablespoon.
Peel and rinse the horseradish root, cut into small pieces.
Non-iodized rock salt is used (“extra” is not recommended).
Stir the salt in water; to completely dissolve the brine, you can boil it, strain through 2 layers of gauze and cool.
To the bottom of our stainless pan "Taller" Place half of the pickling herbs, except dill, horseradish and peeled garlic cloves.
Then half the cucumbers, again greens, horseradish and garlic, bell and hot peppers cut into 4 parts and the remaining cucumbers. Place dill on top Bay leaf, sprinkle black pepper and peas.
Before pouring the brine, prepare a circle and a press - if you don’t have a round board of the required diameter, you can use a ceramic plate. We cover the top of the cucumbers with clean gauze in 2 layers, place a circle on it and press it all down with a pressure, i.e., a weight - a two-liter jar of water will do.
Now add the brine. The circle and weight will prevent cucumbers and greens from floating.
Leave in a warm place for 2-3 days to begin fermentation. Cloudiness of the brine indicates the beginning of the process. After this, we transfer our pan to a cooler place and wait.
During the fermentation process, foam will appear, the brine will “rise” and begin to “flow” - therefore, you should place a tray or tray under the pan. All you have to do is wait for the process to finish, wash the weight once a week, wash the gauze in clean water and try cucumbers. They can be eaten lightly salted, but it is better to wait until the ferment is complete. The foam disappears, the brine “sits”, and the cucumbers acquire the incomparable taste and aroma of the pickled product, and the brine becomes a tasty and healthy “medicine”.
Pickled cucumbers are stored well and for a long time in brine, in a cold room - a cellar or refrigerator.
- made of high quality stainless steel.
And pickling cucumbers in a Taller pan is doubly pleasant! All that remains is to choose the displacement.
For some, the season of lightly salted cucumbers is already ending, but for me it is just beginning. It is hardly possible to find a person who will refuse such a snack, which combines the freshness of a summer vegetable, salty and spicy taste. Young and old alike are happy to crunch on this cucumber. There are a great many recipes for preparing lightly salted cucumbers, for example, these are lightly salted cucumbers in mineral water or with dry mustard, which will captivate lovers of savory snacks with their spiciness. Those. These are recipes that have already been tested by time and those that were invented not so long ago, but have already managed to win the hearts of many admirers of this crispy snack.
Today we will cook lightly salted cucumbers with horseradish leaves in a saucepan. But first, a few tricks for preparing delicious lightly salted cucumbers.
Lightly salted cucumbers in a quick salting pan
It is advisable to use cucumbers of the same size; they will salt evenly in equal time. But if you have fruits of different sizes, then place larger cucumbers on the bottom layer and smaller ones on top.
If you fill cucumbers with cold brine, you will only be able to taste them after 3 to 4 days.
And if you pour boiling brine over the cucumbers, then the very next day you can serve a tasty and crispy appetizer to the table.
I hope you will like my recipe today and you will try it in your kitchen, delighting yourself and your loved ones. I would like to say that horseradish, both the root and the leaves themselves, give the fruits elasticity and add more crunch to ready-made lightly salted cucumbers.
To prepare lightly salted cucumbers with horseradish leaves you will need
Lightly salted cucumbers are very popular during the vegetable season. There are many classic recipes according to which the appetizer is prepared hot in a pan. The prepared vegetables turn out very crispy and aromatic, and you won’t have to spend much time preparing the cucumbers.
We will describe the traditional version of preparing lightly salted bread, and also describe the varieties of the classic version of this preparation. The hot method makes it possible to salt cucumbers quickly, while keeping them crispy and fresh.
Cucumbers in brine overnight
To prepare simple snack, you should spend only one night and a small amount of time on salting. The result is excellent lightly salted cucumbers, which are prepared according to the classic recipe in a saucepan. We will fill the workpiece with hot brine, so it won’t take much time to prepare.
Required Products:
- black pepper - 10 peas;
- young garlic - 2 cloves;
- small cucumbers - 2 kg;
- currant leaf - 9 pieces;
- allspice - 4 peas;
- dill with umbrellas - 7 pieces;
- cherry leaves - 10 pieces;
- cloves - 7 buds;
- fresh horseradish - 1 leaf;
- capsicum - 12 pieces.
Products for brining:
- table salt - 3 tablespoons;
- purified water - 1.5 liters;
- granulated sugar - 2 spoons.
Cooking steps:
- The fruits are pre-washed and their ends are removed so that they are better salted and do not become bitter.
All the necessary greens specified in the recipe are washed well. If you don't have currant leaves at home, you can replace them with raspberry leaves, this will help preserve the crunch of the cucumbers.
- When preparing for harvesting, red pepper is hot, so you can reduce its quantity so that the cucumbers do not turn out too hot.
- In the meantime, the brine is being prepared by boiling water in a saucepan, adding granulated sugar and salt, and then pouring the hot marinade over the greens.
- The top of the pan is tightly covered with a plate of smaller diameter to lightly press the cucumbers. Leave the vegetables in this form for one day at room temperature.
If vegetables change color in the morning, this indicates their full readiness For storage, the greens are put in the refrigerator.
- This classic recipe is suitable for small cucumbers; if large fruits are used, they should be left in hot brine in a pan for two days, during which time the cucumbers will definitely be ready.
Recipe for "Fragrant" cucumbers
This option for preparing snacks makes it possible to get very aromatic vegetables that will retain their bright color and excellent taste. You can add other flavorful additives to the recipe to suit your taste.
Ingredients:
- fresh cucumbers - 1.2 kg;
- dill greens - 1 bunch;
- young garlic - 3 cloves;
- granulated sugar - 1 spoon;
- cherry leaves - 6 pieces;
- black pepper - 5 peas;
- horseradish leaves - 2 pieces;
- coarse salt - 1 spoon;
- currant leaves - 7 pieces.
Cooking steps:
This lightly salted recipe includes horseradish and currant leaves. The classic recipe calls for only horseradish, but currants, when using hot brine in a pan, make it possible to get crispy preparations.
Cucumbers are prepared in the usual way, after which the ends are cut off and transferred to the prepared pan.
It is advisable to lay the vegetables in layers, so all the greens will be well saturated with the taste and aroma of the additives. Peppers in the form of peas and the necessary herbs are placed between the layers.
All components are filled with brine, which is prepared from water, with the addition of granulated sugar and coarse salt.
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Leave the cucumbers to marinate for several hours; wait until the marinade has cooled completely at room temperature.
As soon as the workpiece has cooled, it is moved to the refrigerator and left for one day.
Cucumbers "Spicy"
This preparation option is more suitable for those housewives who love spicy snacks. The recipe uses hot pepper, which is what gives the cucumbers the necessary spiciness. Additionally, fresh garlic is used; it not only makes the fruits spicy, but also gives them a bright aroma.
Ingredients:
- young garlic - 5 cloves;
- table salt - 1 spoon;
- fresh cucumbers - 1.3 kg;
- bay leaf - 2 pieces;
- fresh hot pepper - 12 pieces;
- granulated sugar - 1 spoon;
- fresh horseradish leaves - 4 pieces;
- black pepper - 7 peas;
- fresh dill - 1 bunch.
Cooking method:
To prepare lightly salted cucumbers according to the classic recipe, you should prepare all the ingredients. In this case, the appetizer is prepared in a saucepan and poured with hot brine.
Horseradish leaves, which have been previously washed, should be placed at the bottom of the container, and washed dill should also be sent there. Chop the garlic and put half of it in a saucepan. To give the appetizer a bright aroma and spiciness, red pepper is crushed and added to the other ingredients.
Lay out a layer of prepared cucumbers, and again put two bay leaves on them, add a few peppercorns. Add the remaining chopped garlic and horseradish with dill.
Now you can prepare the marinade; boil water in a separate pan, add granulated sugar and a spoonful of salt.
Pour the resulting boiling marinade over the cucumbers and cover them with a lid. The fruits are left in the brine for about ten hours; the pickling process takes place at room temperature.
Cucumbers with garlic and herbs
This recipe uses not only hot garlic, but also various herbs, which give the appetizer a unique aroma of freshness. The cucumbers turn out crispy and very tasty.
Ingredients:
- hot red pepper - 1 piece;
- fresh cucumbers - 1.7 kg;
- young garlic - 6 cloves;
- fresh dill - 1 bunch;
- bay leaf - 3 pieces;
- purified water - 1.8 liters;
- table salt - 1 spoon;
- fresh parsley - 1 bunch;
- granulated sugar - 1 spoon;
- horseradish leaves - 2 pieces;
- cherry leaves - 6 pieces.
Cooking steps:
- To prepare vegetables, use a two-liter saucepan. The required amount of water is poured into it, a little salt and three bay leaves are added, granulated sugar is added and the composition is put on fire.
- Fresh cucumber fruits are washed, and they are also served with fresh herbs. The garlic is peeled and very finely chopped into cubes, so it will give off more flavor.
- The fruits are placed in the pan, all the greens, chopped hot peppers and garlic are also sent there.
- Pour the prepared brine over the resulting workpiece and leave it to proof for about 1 day. After which the cucumbers can be served, and the remaining preparation is put into the refrigerator. You can store such cucumbers for a week, but every day their salting will become stronger, this is worth taking into account.