Sold in stores all year round, but only in summer they are worthy of becoming lightly salted. It’s easy to prepare them - you can even do it... in a plastic bag. And to make the snack “new” every time, apples, lime and celery will come in handy.
There are many methods and recipes for express pickling cucumbers. However, most housewives cook according to the same “proven” recipe from summer to summer. But in vain - the taste palette of the snack is bright and varied, so limiting yourself to one recipe is akin to a crime. In order to become a law-abiding cook, you need very little - just take note of a couple of ideas.
By the way, in addition to the “classic” presentation lightly salted cucumbers- as a snack, they can be safely added to salads - instead of salted and pickled ones, as well as to okroshka and sauces.
- There are three main ways to prepare lightly salted cucumbers: in brine (hot or cold), in own juice and the “dry” method. Despite the serious differences in preparation, all the recipes have little tricks in common:
- The most best cucumbers For quick salting- small (but not gherkins), strong and thin-skinned, bright green and with “pimples.” “Pimples,” by the way, indicate that you have a pickling variety of cucumbers on hand, and not a salad (smooth) variety.
- It is better to take cucumbers of the same size so that in the end there is enough salt for everyone equally.
- To make the cucumbers especially crispy and dense, you need to keep them in the oven for 2-3 hours. cold water.
- It is imperative to cut off the ends of cucumbers: firstly, it is in them that nitrates can accumulate, and secondly, this way they will cook faster and better.
- When sending cucumbers into a container for pickling, it is better to place them vertically - they will be salted more evenly.
- Cucumbers should not be pressed tightly into a jar or other container: as a result of too close proximity, they will lose their crunchy properties.
- The jar or pan with lightly salted cucumbers does not need to be tightly closed; you can simply cover it with a napkin, since air is needed for the fermentation of the brine.
- In addition to the traditional bouquet of greens from dill, parsley, horseradish, cherry leaves and black currants, you can use oak, green anise umbrellas, and tarragon.
- Among the “classic” spices, cloves, hot peppers.
- It is better to take coarse salt, sea salt is fine, but not iodized.
- To ready lightly salted cucumbers have not turned into “multi-salted”, it is better to store them in the refrigerator.
Method one. Lightly salted cucumbers in brine
If you pour cold brine over the cucumbers, they will be ready in 2-3 days. Hot (but not boiling!) brine gives a faster effect - you can try it after 8-10 hours. It is not necessary to prepare the brine in advance; you can do it simpler - put salt on top (at the rate of 2-3 tablespoons per 3-liter jar) and sugar in prepared jars filled with cucumbers, and then carefully pour boiled water over them. Then close the jar with a lid and shake it several times so that the salt dissolves evenly.
In addition to herbs and spices, you can add apples to the cucumbers. This fruit, traditional for pickles, will give cucumbers a specific sourness.
Recipe. Lightly salted cucumbers with apples
Ingredients: 1 kg of cucumbers, 2 green apples, 10 black peppercorns, small bunches of parsley and dill, 2-3 cherry leaves, 8-10 black currant leaves, 1 small head of garlic, salt.
Preparation. Wash cucumbers, apples and greens. Cut off the ends of the cucumbers. Cut the apples into 4 parts without removing the core. Separate the garlic into cloves and peel. Place cucumbers and apples in a jar or pan, interspersing them with herbs and garlic cloves. Add black pepper. Boil water, add salt (at the rate of 2 tablespoons per 1 liter of water) and mix thoroughly. Pour hot brine over cucumbers. After 8-12 hours you can try.
Method two. Lightly salted cucumbers in a bag
This method is especially useful at the dacha or picnic - no need to boil the water for the brine! Washed and towel-dried cucumbers just need to be placed in a container (any container, even clean ones will do). plastic bag) and sprinkle with salt and spices. The main thing is to first pierce the cucumbers with a fork or skewer, or even slightly cut them with a knife.
Recipe. Lightly salted cucumbers with lime juice
Ingredients: 1.5 kg of cucumbers, a bunch of dill with umbrellas, 6-7 black peppercorns, 4-5 allspice peas, 4-5 sprigs of mint, 4 limes, 1 teaspoon of sugar, 3.5 tablespoons of salt.
Preparation. Lightly crush the peppercorns in a mortar with sugar and a portion of salt - 2.5 tablespoons. Finely grate the zest from washed and dried limes and add salt and pepper to the mixture. Squeeze juice from stripped citrus fruits. Finely chop the dill stems and mint (leaves and stems). Cut off the ends of the cucumbers on both sides, then cut each cucumber into 2-4 pieces, depending on the size. Place them in a deep plate. Sprinkle the mixture from the mortar over the cucumbers, pour over the lime juice and stir. Then sprinkle with the remaining salt and chopped herbs and mix. After 30 minutes, the cucumbers are ready. Before serving, shake off the salt and most of the greens from the cucumbers.
You can pickle cucumbers using the “dry” method without cutting them. In this case, they will cook a little longer and definitely in the refrigerator.
Recipe. Lightly salted cucumbers with young zucchini
Ingredients: 1 kg of cucumbers, 1 kg of young zucchini, 3 tablespoons of salt, 1 teaspoon of sugar, 3 cherry leaves, 5-7 black currant leaves, 2 horseradish leaves, a bunch of dill with umbrellas, 3-5 cloves of garlic.
Preparation. Wash the cucumbers, dry them, trim the ends. Peel the zucchini and cut into slices. Grind dill and garlic, cherry, currant and horseradish leaves. Place all ingredients in a suitable sized container, close and shake well. Leave in a warm place for 1 hour, and then put in the refrigerator for 2-3 hours.
Method three. Lightly salted cucumbers in their own juice
The essence of this method is that instead of brine, cucumbers are filled with their own juice, which can be prepared even from cucumbers that are not destined to become lightly salted - large and ugly. To obtain cucumber juice, peeled cucumbers can be rubbed through a sieve, crushed in a blender, or even passed through a juicer.
Recipe. Pickling cucumbers with hot peppers
Ingredients: 10 small cucumbers for pickling, several large cucumbers for “juice”, 3 cloves of garlic, 1 chili pepper, three leaves of horseradish, three umbrellas of dill, 3 tablespoons of salt.
Preparation. Peel large cucumbers and pass through a meat grinder. A three-liter jar will require approximately 1.5 liters of cucumber puree. Line the bottom of the jar with a sheet of horseradish, put an umbrella of dill and a clove of garlic cut in half. Place one tablespoon of salt on the greens. Fill 1/3 of the jar with cucumber mixture, lower some of the cucumbers for pickling, distributing them vertically. Top with horseradish leaf, dill, garlic and hot pepper. And again - a spoonful of salt. Add more cucumber mass and lay out a row of cucumbers. Add a spoonful of salt. Close the jar with a lid. After 2 days, you can try the lightly salted cucumbers.
Advice. You can simplify the “layout” if you immediately add salt to the cucumber puree and mix it thoroughly. You can also pickle a couple of stalks of celery with cucumbers - lightly salted celery is also very tasty.
It won’t be possible to preserve this awesome recipe for lightly salted cucumbers for the winter, so let’s make it while we have cucumbers growing in our garden beds and enjoy them the very next day!
Moreover, all the ingredients for making lightly salted cucumbers grow in your garden.
Ingredients:
- the cucumbers themselves;
- coarse salt;
- dill, maybe umbrellas;
- garlic – 1 head;
- black currant leaves;
- hot pepper;
- horseradish leaves.
Now, a little explanation about the products:
To prepare lightly salted cucumbers, you should choose better variety with thin skin. They will salt faster and taste much more tender. Salt should only be taken as rock salt and coarsely ground. Everything seems clear about garlic.
Black currant leaves - take only them; leaves of red currant and other varieties of flowers are not suitable for preparing lightly salted cucumbers. Only blackcurrant leaves have such a strong aroma, which is necessary for cooking lightly salted cucumbers. You can cut the tops of young shoots with 3-4 leaves.
Well, horseradish leaves and hot peppers are desirable ingredients, but optional.
Horseradish makes lightly salted cucumbers more crunchy, and hot peppers add some piquancy and slight heat to the recipe. I always try to add hot peppers to all my recipes.
Preparing lightly salted cucumbers
Wash the cucumbers and herbs thoroughly. Cut off the ends of the cucumbers. Crush the currant leaves and dill umbrellas and you can tear them a little with your hands so that the aroma comes out.
Separate the head of garlic into cloves; you don’t need to peel them, but simply cut the cloves in half.
Place all this in layers in a pan, jar or other clean container suitable in volume.
Well, approximately like in the photo below.
Now about the brine and the salting itself
To prepare lightly salted cucumbers, two pickling methods are used:
- hot pickling,
- cold pickling
The hot method is faster; after it has completely cooled, you can taste the cucumbers.
To use it, boil the amount of water required for pouring. Dissolve salt - 1-2 tablespoons of rock salt per liter of water. I usually put 2 level spoons - well, as they say, it tastes.
Pour hot brine over the cucumbers and cover with a heavy weight (plate, lid, etc.) so that the brine completely covers the cucumbers.
Here, in the photo below, it was used hot way pickling cucumbers.
The cold method takes longer, but its advantage is that the cucumbers do not change their color for quite a long time and remain the same bright green.
This does not affect the taste in any way - lightly salted cucumbers remain just as tasty, but only the aesthetic perception of the product changes, which is also very important for some delicate natures.
The essence of preparing lightly salted cucumbers using the cold method remains the same - dilute 1-2 tablespoons of rock salt in a liter of cold water and fill the cucumbers with this brine.
In about a day you can already enjoy your lightly salted cucumbers!
Bon appetit!
Among the classic popular variations of snacks, crispy freshly salted cucumbers can be distinguished. They are prepared using various technologies, because all housewives have personal culinary secrets, passed on from grandmothers to granddaughters. Below are several interesting ways preparing snacks.
Recipe for lightly salted cucumbers in a jar using the cold method
Lightly salted cucumbers in a jar in cold water differ from salted vegetables in their rich color, hardness and pleasant crunch. Preservation without hot pour retains natural color. Before considering recipes for lightly salted cold cucumbers, you should familiarize yourself with general principle preparations:
- The ingredients are placed in a jar or pan, filled with brine (a liter of water and two large spoons of salt).
- After 24 hours the product can be eaten.
- There are many different methods for making lightly salted cucumbers in a jar in cold water.
Cold pickled cucumbers for the winter
To please your family or guests with classic delicious snack For any winter celebration, you can prepare lightly salted crispy cucumbers in a jar in cold water. For this preservation you need the following ingredients:
- the main product of the pickling variety - how much will go in;
- garlic – 1 head;
- salt – 200 grams;
- horseradish - 1 leaf;
- dill - 3 umbrellas;
- currant – 5 leaves.
A detailed algorithm for how to pickle lightly salted cucumbers in cold water:
- Vegetables and herbs are washed.
- Garlic is cut into small pieces.
- A three-liter bottle, which must be sterilized in advance, is filled with spices and then with green vegetables.
- After this, you need to sprinkle the ingredients with salt and add cooled boiled water.
- The container is covered and should be left to stand for four days.
- The old brine is drained. The future appetizer is poured with boiled, chilled water and drained again.
- The preservation needs to be filled again. Afterwards, the glass container is closed with a polyethylene lid.
- Storage is carried out in a cool place.
Summer lightly salted cucumbers in a jar using the cold method
The summer months are an opportunity to eat a variety of fresh vegetables, although sometimes you crave something salty and piquant. A recipe for lightly salted cucumbers in cold water, which are quick and easy to prepare, will help solve the problem. Required Products:
- boiled water – liter;
- vegetables – 1 kilogram;
- sugar – 1 large spoon;
- salt - two table. l.;
- garlic – 3 cloves;
- horseradish - 2 leaves;
- dill - 3 umbrellas;
- black pepper – 7 pieces;
- black currant leaves - three pieces.
Extra-salting preparation technology:
- Rinse the main product well, pour ice water. Leave for three hours.
- After this, garlic, pepper, currant leaves, and dill are laid out at the bottom of the jar.
- Three liter jar filled with cucumbers, which alternate with horseradish leaves.
- The brine is prepared as follows: boil water, add sugar, salt, cook for ten minutes.
- Pour the resulting liquid (cooled) into the workpiece and leave for 3 days.
- When the vegetables change color, the finished product is placed in the refrigerator for 24 hours.
Video: cold pickling of lightly salted cucumbers
Pickling lightly salted cucumbers does not require much effort or time. This preparation option can be called intermediate between fresh vegetables and pickles for the winter. It allows you to quickly prepare a tasty, crispy, aromatic snack that harmoniously combines the delicate sweetness of cucumber, salt, pungency, bitterness and spiciness of all kinds of herbs.
Each housewife finds for herself the most suitable recipes or creates his own, trying to pickle lightly salted cucumbers so that they are crispy and delight with a rich taste. Main considered classic cold method , but to speed up salting, some people pour hot brine over the cucumbers or cook them in their own juice in a bag. We offer several simple step by step recipes with photos and various combinations of ingredients.
Recipes for lightly salted cucumbers
For lightly salted vegetables, unlike winter preparations, you can use almost all varieties of cucumbers, but it is important to understand that delicate salad cucumbers with thin skin will soften much faster and should be eaten immediately. In large portions, pickled or pickled greens will better retain their crispy elasticity. for canning purposes: spiky, with tubercles and pimples. Before cooking, they need to be washed thoroughly, and purchased ones or collected “not today” would also be properly soaked for 2-4 hours in cold water, cutting off the tops on both sides.
If you are interested in how to pickle lightly salted cucumbers quick way in a saucepan, – this option is quite suitable. For cooking, it is recommended to take fruits of approximately the same size (small ones can be whole, and large ones can be cut lengthwise into 2-4 parts) so that they are evenly salted. Spices can be added to minimum quantity specified in the recipe, or expand their list to your liking.
The pan should be enameled or steel; it is better not to use aluminum or galvanized containers.
Number of servings/volume: 3 l
Ingredients:
- fresh cucumbers – 2-2.5 kg;
- purified water (for brine) – 1.5-2 l;
- rock salt – 4-5 tbsp. l.;
- garlic – 5-7 cloves;
- fresh/dry dill (umbrellas) – 1 bunch/4-5 pcs.
Cooking technology:
- Place the washed cucumbers in a saucepan, sprinkle with chopped garlic and dill.
- Prepare brine at the rate of 2-3 tbsp. l. salt per 1 liter of water. Heat the water, add salt and stir until it is completely dissolved.
- Pour the cooled brine into the pan, cover with a lid and leave in a cool place. To ensure that the cucumbers are completely immersed in the brine, you can place a slight pressure on top.
If you lightly salt cucumbers in a saucepan With cold water , then for full readiness they will need about 2 days. Using hot brine helps speed up the process significantly.
Cucumbers drenched in hot brine are salted for 3-4 hours. To prepare them, you can use a basic set of spices and herbs, adding the usual dill, garlic, pepper and horseradish, cherry leaves, laurel and black currant. For those who love culinary experiments, we suggest trying tender, juicy and crispy, moderately salted cucumbers with a refreshing mint flavor.
Number of servings/volume: 3-5 servings
Ingredients:
- fresh cucumbers – 0.8 kg;
- purified water (for brine) – 1 l;
- coarse rock/sea salt – 1 tbsp. l./1.5-2 tbsp. l.;
- fresh/dried mint – 2-3 sprigs/1 tsp;
- garlic – 2-3 cloves;
- fresh dill - 1 bunch.
Cooking technology:
- Wash the cucumbers thoroughly and soak for 1 hour in cold water.
- Rinse the greens, chop the dill finely with a knife or tear it with your hands. Peel the garlic and cut it into slices.
- Pour water for the brine into the pan and put it on the fire. When it boils, add salt and mint.
- Cut the soaked cucumbers into bars or circles of approximately the same thickness.
- Place some of the dill and garlic at the bottom of the container, then all the cucumbers, layering them with the remaining spices.
- Fill the contents of the container with boiling brine, close the lid tightly and let it brew for 4-5 hours.
This preparation should be stored in the refrigerator. And after it is eaten, it is recommended to reuse the brine by bringing it to a boil and pouring it over a new portion of cucumbers.
For those who prefer pickled vegetables with a mild sourness, we suggest cold-grinding cucumbers in a jar according to the national Hungarian cuisine recipe.
Number of servings/volume: 3 l
Ingredients:
- fresh cucumbers – 1.8-2 kg;
- purified water (for brine) – 1.5 l;
- rock salt - 1.5-2 tbsp. l.;
- horseradish, leaves/root (pieces) – 2-3 pcs./5-7 pcs.;
- fresh dill – 1 bunch;
- black bread - 1 slice;
- table/natural vinegar – 4-5/8-10 drops.
Cooking technology:
- We wash fresh medium-sized cucumbers well, cut off the tops and make 2-3 cm cuts along the middle on both sides.
- Place the cucumbers in a clean, dry (sterilized) jar, interspersed with dill stems and horseradish leaves (root pieces).
- In a filled jar, place a slice of black bread on top of the cucumbers, dripping vinegar onto it.
- Boil water, dissolve salt in it (in the proportion of 1 tbsp per 1 liter). Cool the finished brine and pour it over the cucumbers.
- Cover the jar with a saucer and leave in a warm place. After 24 hours, the brine will begin to become cloudy, and after 3-4 days of fermentation it will become transparent again.
- Drain the lightened brine, rinse the cucumbers with cold water and transfer to another jar. Fill with strained brine again and put in the refrigerator.
A savory appetizer of pickled lightly salted cucumbers is ready. It is best served with hot boiled potatoes, fried meat or lard with black bread.
Fast pickling cucumbersin the package- one of the easiest and most convenient methods, which is preferred by many modern housewives. It is simply simple in technology and saves a lot of time, allowing you to do without preparing brine, since the vegetables are cooked in their own juice.
Number of servings/volume: 3-5 servings
Ingredients:
- fresh cucumbers – 1 kg;
- rock salt – 1-1.5 tbsp. l.;
- sugar – 1 tsp;
- olive oil – 1 tbsp. l.;
- natural vinegar – 1 tsp;
- black peppercorns/chili – 5-7 pcs./0.5-1 pcs.;
- allspice peas – 3-5 pcs.;
- Bay leaf– 2-3 pcs.;
- garlic – 3-4 cloves;
- fresh herbs (dill/basil/parsley) – 1 bunch.
Cooking technology:
- Washed cucumbers small sizes cut on both sides, large ones - cut as convenient (lengthwise or crosswise), put in a tight plastic bag.
- Sprinkle the cucumbers with salt and sugar, crushed garlic and finely chopped herbs, add pepper, bay leaf, vinegar and oil.
- Tie the neck of the bag with a knot or fasten it with a zipper (if available). Shake vigorously for 3-5 minutes so that all ingredients are well mixed.
- Leave the cucumbers room temperature for 20-30 minutes, after which you can try them. The taste and aroma will be more intense if you keep the product in the refrigerator for 2-3 hours.
Cucumbers marinated in oil soften faster and become less crunchy, so it’s better to cook them in small portions and eat them the same day.
You will find a few more interesting recipes for pickling cucumbers in a bag in the article on our website.
Video
For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, he prefers harvesting, but for the sake of this, he is ready to regularly weed, pull, shed, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits – grown with your own hands!
Found a mistake? Select the text with the mouse and click:
Ctrl + Enter
Do you know that:
Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special accelerators composting.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.
Oklahoma farmer Carl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. Grains on each cob - different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored ordinary varieties and their crossing.
The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.
Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, collections useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.
In little Denmark, any piece of land is very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.
Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves taste qualities vegetables and fruits. By properties and appearance they are very similar, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.
You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is highest. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.
One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes loss of nutrients and useful properties plant products. As a result of the research, scientists found that the decrease nutritional value when frozen it is practically absent.
Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.
- one of the popular dishes on festive table. Adults and children love them, they go great with side dishes, meat dishes and drinks. There are many snack recipes, but the most popular are those that are prepared quickly and simply. Let's figure out how to make this simple appetizer so that the gherkins are crunchy and everyone will like them.
Lightly salted cucumbers in cold brine
The first summer cucumbers appear in the garden beds in mid-summer. From this moment you can begin culinary experiments, namely pickling cucumbers using cold and hot water. This is the simplest snack that will diversify your diet and delight you with its unusual taste.
The first priority is to choose the right vegetables: small, strong specimens, freshly picked from the garden, are best suited for pickling. They should be approximately the same size, then they will salt more evenly.
Ingredients
Servings: – +
- cucumbers 1 kg
- garlic cloves 3 pcs.
- horseradish 1 sheet
- dill 3 inflorescences
- salt 2 tbsp. l.
- sugar 1 tbsp. l.
- water 1 l
Per serving
Calories: 28 kcal
Fats: 1 g
Carbohydrates: 6.1 g
30 min. Video recipe Print
Rate this article
Did you like the recipe?
Gorgeous! We need to fix it
Advice: To make cucumbers pickle faster, you can cut off their ends. But any vegetables take longer to cook in cool water than in hot water, you need to take this into account.
Lightly salted cucumbers in hot brine
If you don’t have much time for salting, you can use the classic method. These cucumbers taste like barrel cucumbers: just right for picnics and holiday dinners.
Cooking time: 60 minutes
Number of servings: 5
Energy value
- calorie content – 31 kcal;
- fats – 1 g;
- proteins – 0.1 g;
- carbohydrates – 6.5 g.
Ingredients
- cucumbers – 1 kg;
- dill - 3 inflorescences;
- garlic - 2 cloves;
- horseradish leaves – 6 pcs.;
- allspice – 1 tsp;
- red pepper – 0.5 tsp;
- currant leaves - 6 pcs.;
- salt – 3 tbsp. l.;
- water – 3 l.
Step-by-step preparation
- Soak fresh vegetables in water for several hours.
- Place some of the horseradish and currant leaves, as well as spices and other herbs, on the bottom of the prepared pan. Top with a layer of cucumbers. Thus, stack all the ingredients until they come to an end. Cover with currant and horseradish leaves.
- Put 3 liters of water on the fire. After boiling, dilute salt in it and fill the saucepan with gherkins to the top. For brine, use only rock salt. The optimal amount is 2 tablespoons per liter of water.
- Press with a press and leave for several days. To do this, use a plate of suitable diameter, on top of which place something heavy, for example, a jar. Tart, crispy, slightly sour cucumbers as in the photo are ready.
Advice: You can pickle cucumbers in any convenient container, even in a bag. But if the recipe requires the brine to completely cover the vegetables, then it is better to use an enamel pan. There is no need to take a bottle, because you don’t need to roll it up for the winter anyway.
Secrets of crunch and piquant taste
As you can see, there is nothing complicated in the recipes. But sometimes the cucumbers are not as elastic as we would like. To make cucumbers crunchy, you need to know a few secrets on how to prepare lightly salted crispy cucumbers at home with cold brine, and then nothing can overshadow the upcoming lunch!
So, for the “crunch”, cucumbers need to be soaked in cool water for about 3-4 hours. During this time, even slightly limp vegetables will become stronger and more elastic.
The next important factor is water. It is better to take spring or well water, but if this is not possible, then store-bought from a bottle or filtered at home will do.
Some housewives use silver to purify tap water. Whether it will become cleaner or not is debatable, but metals will improve its taste.
To add an interesting aroma and a slightly tart taste, red or black currant berries are added to the cucumber brine. But you need to put it in moderation, since the taste of pickling can be very different from the classic one.
Workpiece storage
Lightly salted cucumbers should be stored in a cool place. Try to eat them within 2 weeks, otherwise they will turn sour. For small company Two kilograms of vegetables is quite enough.
Recipes for preparing cucumbers are similar and boil down to soaking with salt and adding spices. But still, every home uses its own favorite option. Try a few classic recipes, and then add your favorite herbs and spices. It is quite possible that delicious lightly salted cucumbers will become the highlight of your holiday table.
Did you like the recipe? Save it to your Pinterest! Hover over the image and click "Save."
Rate this article
Did you like the recipe?
Gorgeous! We need to fix it