Cucumbers are ripening in greenhouses at our dachas, filling vegetable trays in markets and shelves in stores. Fresh, green and crispy, you immediately want to eat them just like that and prepare salads, and then we get down to preparing things for the winter. We salt and pickle the cucumbers to enjoy them in a few months. But I wanted to eat aromatic pickles right now. What to do? And we urgently need to find a proven and simple recipe lightly salted cucumbers instant cooking. Within hours or even minutes you will have delicious, crispy lightly salted cucumbers on your table.
Lightly salted cucumbers cook very quickly and this is not exactly a way to preserve them, since it does not guarantee reliable storage of the finished product. It's more of a cooking method. quick snack, which you plan to eat in the next day or two at most. I didn't pickle it a large number of cucumbers - a saucepan, for example - and in the evening I already ate it at dinner. Or I took it with me to a barbecue picnic.
By the way, this great way preparing snacks on the road. If you have heard about pickling lightly salted cucumbers in a bag, then imagine that you prepared them, packed the bag in a picnic basket and left. Upon arrival in nature, after a couple of hours you can already eat. This is what I mean by speed and convenience.
If you go out into nature by car, this is generally an ideal option. Even if you take a saucepan or jar with you, it will also be shaken on the road so that it is salted more evenly.
But enough lyricism, let me tell you not just one recipe for quick-cooking lightly salted cucumbers, but even several.
Recipe for quick preparation of crispy lightly salted cucumbers with photo
This recipe for lightly salted cucumbers, it seems to me, can be called basic. This is what makes classic lightly salted cucumbers, very tasty and crispy. Fresh herbs and garlic will give the cucumbers the aroma and taste, and they will be no worse than the salted or pickled cucumbers that we prepare for the winter.
For pickling, you will need a large container that will immediately hold the entire volume of cucumbers and marinade. Because lightly salted cucumbers can be stored exclusively in the refrigerator, then keep in mind that this container will fit into it until you eat cucumbers for lunch, dinner or at the holiday table.
You can take a large bowl, saucepan, even a plastic container with a lid.
- fresh cucumbers - 1kg,
- fresh dill - 1 bunch,
- garlic - 6 cloves,
- leaves of horseradish, currant, cherry, basil - 1-2 leaves as desired,
- salt - 1.5 tablespoons,
- bay leaf - 2 pcs,
- peppercorns - 0.5 teaspoon,
- coriander seeds - 0.5 teaspoon,
Preparation:
1. Prepare all recipe ingredients. Wash the cucumbers thoroughly and trim the ends. If the cucumbers are freshly picked and still hard and elastic, then you can pickle them right away. If they have been lying around for a while, were bought in a store and have become a little wilted, then keep them in a cold water.
2. Prepare the marinade. Pour 1.5 liters of water into a saucepan, add salt, pepper, coriander and bay leaf. Place water on the stove and bring to a boil. There is no need to cook for a long time; remove as soon as it boils.
It will be hot marinade for lightly salted cucumbers.
3. Chop or coarsely tear all the greens by hand. Currant or cherry leaves also need to be torn at least in half, this will help them give more of their juice and taste to the cucumbers. Then layer the greens and cucumbers. There should be a cushion of greens and garlic at the bottom, then a layer of cucumbers, garlic, and more greens on top. Cut the garlic into large pieces, you can cut them in half lengthwise or simply crush each clove with a knife.
4. Cool the marinade to approximately 80 degrees. This will save green color cucumbers If you pour boiling water over them, they will cook and turn brownish, like pickled cucumbers in jars.
Pour the marinade over the cucumbers until they are completely submerged in the liquid. To do this, it is convenient to use a saucer or plate, which is placed on top of the cucumbers directly into the pickling container. This plate will prevent cucumbers from floating, which is typical for them.
5. Cover the container with cucumbers with a lid or cling film and leave it at room temperature cool down. Once they have cooled, put them in the refrigerator. Leave them in the refrigerator for 12 to 24 hours.
This recipe for lightly salted cucumbers is good because you can stop during the cooking process exactly at the moment when you consider the cucumbers salted enough for your taste. The longer they sit in brine, the more salty and spicy they become.
But try not to leave them for more than a day. Since there are no serious preservative ingredients, such cucumbers are not stored for a long time. And besides, the longer they lie, the less crunch remains in the cucumbers, they soften and are saturated with water.
It is best to prepare just enough lightly salted cucumbers to eat in one or two meals or a large family feast.
Recipe for quick-cooking lightly salted cucumbers in a bag with mustard
For some, this is an unusual recipe for lightly salted cucumbers, because everyone is used to pickling with just salt and spices, or at least with added sugar. But I'm on own experience I was convinced that often unusual recipes very often worth trying.
Lightly salted cucumbers with mustard turn out very tender and spicy, and not at all hot. Be sure to try cooking them once. A small bag for the table or as a holiday snack. Men, believe me, will appreciate this yummy.
To prepare these cucumbers you will need approximately 4 hours and a bag. You can use a ziplock bag that seals tightly, or you can use a durable food bag. To be safe, you can put the bag inside a bag so that the released brine does not leak.
This recipe for preparing lightly salted cucumbers is considered a dry method, because we will not make a liquid brine. We only use cucumbers and spices themselves. All the juice will come from the vegetables.
To prepare you will need:
- medium-sized cucumbers with pimples - 0.5 kg,
- dill - 0.5 bunch,
- garlic - 2 cloves,
- salt - 0.5 tablespoon,
- sugar - 1 teaspoon,
- dry mustard - 1 teaspoon (without tubercle).
Preparation:
1. Prepare spices. Wash the cucumbers and dill thoroughly.
2. Cut the ends off the cucumbers and place them in a bag. Please note that all cucumbers should be approximately the same size, otherwise they will be salted differently and will have a different taste.
3. Finely chop the garlic or grate it. Add to cucumbers.
4. Mix salt, sugar and mustard in a separate cup. Then pour this mixture into the bag with the cucumbers.
5. Place dill in the bag. This can be done whole, or you can tear it into large branches with your hands. We need dill for taste, so it doesn’t really matter how it’s cut. The size of its branches plays a role in consumption. If you like to eat with dill together, cut it smaller, the dill will stick to the cucumbers and will complement the appetizer, almost like a salad.
6. Zip or tie the bag and shake it well. It is necessary that the cucumbers are evenly covered with all the spices. Then leave the bag of cucumbers for 2 hours at room temperature. After this, put it in the refrigerator for another 2 hours. After 4 hours, the cucumbers will be ready.
If you wait a little longer, the cucumbers will be salted more.
This recipe for lightly salted cucumbers is perfect for a picnic. All you need to do is prepare the cucumbers, and they will be pickled on the way to the dacha or picnic area. Time the trip and pickle cucumbers so that by the time everyone sits down at the table, everything is ready.
Helpful advice! If you don't have a portable refrigerator for picnics, you can purchase a thermal pack. It retains the temperature of both hot and cold foods well. If you put airtight packaging (for example, a disposable bag) with ice along with the food, you will get a mini refrigerator. You can also prepare lightly salted cucumbers there.
Recipe for lightly salted cucumbers in 15 minutes slices
What to do if guests are already on the doorstep? What if you want lightly salted cucumbers right now in the middle of the night? I immediately remembered happy Days pregnancy.
But all these situations will not be a problem if you know how to cook lightly salted cucumbers in 15 minutes. Sleight of hand and no fraud. The guests are already seated on the sofas, and maybe a bottle of something delicious is cooling. Let's run to the kitchen and get everything ready!
You will need:
- cucumbers - 300 grams,
- dill - 2-3 sprigs,
- garlic - 1 clove,
- salt - 1 teaspoon.
Preparation:
It’s hard to come up with a simpler recipe for lightly salted cucumbers.
1. Take cucumbers of any size, wash them and cut them into circles. Not too thick: from 2 to 5 mm.
2. Place them in a jar or plastic container with a lid. The package will also work small size.
3. Finely chop the dill and garlic (you can put it through a garlic press or grate it). Pour them into a jar with the cucumbers. Sprinkle with a teaspoon of salt. Add a pinch if you want spicy spices, for example, cumin, coriander and others that you like. These spices will add a richer flavor.
Then shake everything well.
Place the jar in the refrigerator for 15 minutes. After this time, you can take it out and try it. The cucumbers will turn out very juicy, green and crispy. They will already be chopped and even look like a salad. Just take it and eat it, and treat your guests.
You can even get a little creative here by adding other vegetables. Then you will definitely get a real salad. Don't be afraid to experiment.
Crispy lightly salted cucumbers - recipe for cooking in a 3-liter jar
Probably, many people can remember from childhood how their grandmother or mother prepared a big three liter jar lightly salted cucumbers and put it in the refrigerator. How the whole family would get together for lunch or dinner and take out these crispy, still fairly green, lightly salted cucumbers.
I still have this memory. This was a delicacy of our childhood; then there were not many different dishes and something prepared with one’s own hands was very much appreciated. This was especially noticeable for residents of large cities who did not have their own garden.
Of course, I can’t remember the exact recipe for lightly salted cucumbers, but I found and use a very similar recipe in my kitchen. This is a recipe for quick-cooking lightly salted cucumbers right in a large glass jar.
Nowadays you can easily buy a good three-liter jar at a hardware store or a large supermarket. Especially during the harvest season in summer and autumn.
I want to warn you right away. The recipe for lightly salted cucumbers in a three-liter jar does not tolerate fuss. The cucumbers will take about a day to prepare. The thing is that we will cook them with hot brine and a large volume at once.
To prepare you will need:
- cucumbers - measure the number of cucumbers in the jar in which you plan to pickle
- dill greens - a bunch,
- fresh garlic - 2-3 cloves,
- coarse rock salt - 2 tablespoons,
- sugar - 1 tablespoon,
- spices to taste (a pinch of black pepper, allspice, coriander seeds, etc.)
Preparation:
1. Thoroughly wash fresh small cucumbers with pimples. Cut off the “butts” at both ends. Store-bought cucumbers or those picked long ago from the garden are best soaked in ice water for at least two hours, this will make them firm and crispy.
2. Wash the pickling jar thoroughly. There is no need to sterilize, given that the jar will be stored in the refrigerator (make room in it in advance).
3. Wash all the greens, place some on the bottom of the jar, and add chopped garlic there.
4. Place one layer of cucumbers, covering the bottom of the jar. Add some more herbs and garlic on top. Then again cucumbers. Do this in alternate layers until the jar is full.
5. Prepare the brine. Pour a liter of water into a saucepan and add salt, sugar and the spices you chose. Boil water in a saucepan.
6. Pour hot, but not boiling, brine over the cucumbers to the very top of the jar.
7. Close the lid and leave to cool at room temperature. Given the size of the jar, this will take several hours.
8. When the jar has cooled, put it in the refrigerator and leave until the next day. The cucumbers will be ready a day after filling the jar with brine.
Quick lightly salted cucumbers with vinegar
But this recipe is simply amazing. delicious cucumbers, the highlight of this method is that vinegar is also used for pickling. Thanks to it, lightly salted cucumbers turn out almost like pickled ones. How do you like lightly pickled cucumbers? I thought it was interesting and I made these at home.
Today I was at the market, bought cucumbers and really wanted to make lightly salted cucumbers. Fresh cucumbers good, but sometimes you want to diversify your table. I prepare them in two ways. If you need to cook very quickly, I pour boiling water, and if you have time - cold water. In these cases, lightly salted cucumbers taste and look different. I prefer cucumbers drenched in cold water.
for a 3 liter jar
- 2 – 2.5 kg cucumbers
- 3 tbsp. spoons of salt (without top)
- 2-3 currant leaves
- 3-4 cherry leaves
- 1/2 leaf horseradish
- 1 dill branch (inflorescences and stem)
- 2-3 cloves of garlic
Two recipes for lightly salted cucumbers
- Wash the cucumbers. In order for the cucumbers to pickle faster, you need to trim the ends of the cucumbers on both sides.
- We wash the leaves, cut the dill sprig and horseradish leaf into pieces.
- Divide the leaves of currant, cherry, horseradish, dill into two parts and place one part on the bottom of the jar.
- Peel the garlic and put it in a jar without chopping it.
- Place the cucumbers tightly in a jar. If the cucumbers are large, you can cut them into pieces.
- Place the second part of the greens on top.
- Fill the filled jar with boiling water or cold water (here you choose what kind of water to fill), close it with a plastic lid and shake or turn it over several times so that the salt dissolves.
- Cucumbers prepared hot and cold even look and taste different:
- Leave the cucumbers at room temperature. In about a day, the cucumbers will be ready. If you pour boiling water over them, they quickly turn lightly salted. Taste the cucumbers and if this is the taste you like, put the cucumbers in the refrigerator to stop fermentation. And if you like it more sour, keep it at room temperature.
Lightly salted cucumbers will be a good addition to main courses or as a snack.
Cucumbers in lightly salted brine are one of the most popular appetizers on our tables. They go perfectly with any dish: boiled potatoes, baked meat, various soups, side dishes and savory pastries. Lightly salted cucumbers are prepared very quickly and easily, and there are many recipe options. Classic lightly salted with cold or hot brine, spicy salted, in a bag, with apples, zucchini, mushrooms, tomatoes, spicy with horseradish and garlic - choose the cooking option that suits your taste.
How to select and prepare cucumbers for harvesting for the winter
For quick preparation of lightly salted cucumbers, small, elastic, young vegetables with thin, pimply skin are ideal. Varieties Nezhinsky, Parisian and Moravian gherkins, Muromsky are the optimal choice. In addition, greenhouse cucumbers are perfect for quick pickling. Overripe, limp, large fruits can only be used for preparing certain types of lightly salted preparations, for example, for marinating in own juice. For preparation, it is better to select vegetables of the same size so that they are evenly salted.
What utensils will you need?
According to the rules for preparing lightly salted, pickled and salted homemade winter preparations, you need to use ceramic, glass or enamel dishes. Plastic containers are unsuitable for this because they release harmful substances. Housewives often use jars to pickle vegetables, but a pan is a more convenient option - it is easier to place fruits in it, as well as to remove them. In addition, if vegetables are tightly compacted into jars, they will no longer crunch so appetizingly.
Quick and tasty step-by-step recipes for lightly salted cucumbers with photos
There is a large number different recipes preparing lightly salted cucumbers, however, most of them are designed for a pickling time of at least a day, but sometimes you want to try a spicy appetizer right away. How to make lightly salted cucumbers quickly? Below are different step by step recipes lightly salted cucumbers, which may take from 20 minutes to 3 days to cook.
Classic recipe with horseradish and garlic in a three-liter jar
A mandatory step in the preparation of lightly salted cucumbers is their premature soaking in water. After this, the vegetables become more elastic and crunchy. Even the freshest fruits, just picked from the garden, should be kept in liquid for at least 2-3 hours. After salting, press down the vegetables with a weight placed on the lid, which should have a smaller diameter than the pan.
Ingredients:
- Liter of water.
- A glass of sugar.
- 2 tablespoons salt.
- 4-5 peppercorns.
- One and a half kilograms of cucumbers.
- 1 head of garlic.
- Leaves of black currant, cherry.
- Horseradish pieces.
- A pinch of ground chili pepper.
- Dill umbrellas.
- Wash and cover the cucumbers with water, leaving them to sour for 4 hours.
- Peel and cut the garlic cloves into slices.
- Place currant and cherry tops, dill umbrellas, horseradish, allspice peas, garlic, chili peppers into an aluminum or enamel container.
- Place clean vegetables on top of the herbs and seasonings. Cover them with a second layer of leaves and dill.
- To prepare the brine, dissolve salt and sugar in a liter of water. Bring the liquid to a boil.
- Pour boiling water over the cucumbers until the water covers the fruit. Close the container with a lid until the filling has cooled completely, then put it in the refrigerator. After a day, serve the appetizer on the table.
Dry pickling without brine in a plastic bag
With the arrival of summer and the appearance of an abundance of fresh vegetables, many housewives begin to experiment by preparing various delicious snacks. Lightly salted cucumbers – great option preserve the freshness of vegetables, but change the boring taste. This dish does not require much time from the cook; just 1 hour is enough. It is better to choose pickling rather than salad varieties of vegetables for cooking. Their main difference is the large number of pimples on the green surface of the cucumbers.
Ingredients:
- A kilogram of cucumbers.
- A teaspoon of cumin.
- 3 cloves of garlic.
- A tablespoon of sea salt.
- Fresh herbs: dill, parsley, cherry and currant leaves.
Quick recipe preparations:
- Place the torn greens in a thick cellophane bag. An alternative to a bag is a plastic container with a lid.
- Cut off the cucumber ends and send them there.
- Press the garlic or grate it on a fine grater and add to the rest of the ingredients.
- Mash the cumin using a mortar and pestle. Along with the salt, add the resulting powder to the bag, tie it and shake vigorously to mix the products.
- Place the bag on a plate and put it in the refrigerator for 60 minutes. During this time, the vegetables will release juice and have time to ferment.
Assorted with tomatoes, dill and vinegar in a saucepan
Juicy, crispy, tasty cucumbers ideally complement any salad and go well with any dishes. To pickle assorted vegetables with tomatoes and herbs, you should choose fresh, small fruits of a rich green color (without yellow spots). This appetizer will appeal to lovers of moderately salty salads. The main thing to obtain an excellent taste is to correctly calculate the proportions of vinegar, salt and granulated sugar for the marinade.
Ingredients for three-liter jar:
- 2 heads of garlic.
- About 1.5 kg of cucumbers.
- Tomatoes (quantity as desired).
- One horseradish leaf.
- A bunch of dill.
- Five leaves of cherries and currants.
- One and a half liters of boiled or spring water.
- 9 percent vinegar - a tablespoon.
- Basil, parsley and other herbs as desired.
- A teaspoon of sugar.
- 2 tablespoons of iodized salt.
How to pickle:
- Wash the vegetables and trim the edges.
- Divide the garlic into cloves.
- Place peeled herbs, garlic, horseradish leaves, currants, and cherries at the bottom of the jar.
- Fill the container tightly with cucumbers and small tomatoes, mixed or layered.
- To prepare the marinade, boil water with salt and sugar. When the liquid has cooled slightly, pour it into a jar, adding vinegar.
- Cover the container with the snack with gauze and place it on a plate. It's better to keep it lightly salted vegetable mix in the warmth. Ideal place there will be a window. After two days, the snack will be ready to eat.
Cold method with mustard
Instant lightly salted cucumbers made in cold brine are very tasty and crispy. The appetizer is marinated for 2-3 days and acquires a slightly sour, spicy, rich taste. You can season it with any herbs (cilantro, celery, basil, parsley, dill), a slice of lemon, ginger, horseradish leaves, currants or cherries. Some brave housewives even add oak bark and mint to the snack. However, you should not overdo it with the amount of seasonings, so as not to overwhelm the taste of the cucumbers themselves.
Ingredients:
- 2 bay leaves.
- A couple of sprigs of parsley, dill, basil and other herbs of your choice.
- 2 cloves of garlic.
- Half a liter of water.
- 6 medium cucumbers.
- Mustard seeds (2 tsp).
- 2 cloves.
- A handful of allspice.
- Half a tablespoon of salt.
Step-by-step quick cooking recipe:
- Peel and cut the garlic cloves in half.
- Place herbs, mustard, garlic at the bottom of a liter jar, bay leaves and other spices.
- Place half of the cucumbers cut into large circles next to the dill and parsley.
- Repeat the layer of herbs, spices and cucumbers again.
- Dissolve in cold clean water fine salt, pour brine over the appetizer.
- Cover the jar loosely with a lid and leave in a dark place for 2-3 days. The pickling should ferment at room temperature.
Recipe for cooking in just a day using sparkling mineral water
One of the simplest and quick options The preparation of lightly salted cucumbers is marinating with sparkling water. For this recipe, you can choose any greens, experiment with seasonings and combinations of vegetables. The appetizer turns out very tasty even with just dill. Please note that the smaller the cucumbers, the faster they will cook.
Ingredients:
- A kilogram of gherkins.
- Head of garlic.
- A couple of tablespoons of salt.
- A liter of sparkling water.
- A large bunch of dill.
- Divide a bunch of dill into two parts, place half at the bottom of the jar.
- Cut the peeled garlic into circles and add to the dill.
- Place washed vegetables with trimmed ends on top of the greens and cover with dill again.
- Pour mineral water into a bowl and dissolve salt in it. Pour this liquid over the cucumbers. Cover the jar with a lid and place in the refrigerator overnight.
Early ripening lightly salted cucumbers in 2 hours in liter jars
To prepare lightly salted cucumbers very quickly, you should use one trick: vigorously shake the vegetables in the jar. This will help the fruits to salt faster. And for the most urgent pickling of cucumbers, they must first be cut into long slices. So, vegetables that are “beaten” when shaken will release juice faster, absorbing the aroma and taste of seasonings.
How to cook “five-minute”:
- Cut the cucumbers and peeled garlic cloves into slices.
- Place the chopped herbs at the bottom of a jar, enamel bowl or pan.
- Place cucumber slices and garlic on top. Sprinkle the vegetables with salt, it should be in moderation.
- When using a jar to prepare a snack, cover it with a lid; if using another container, place pressure on top.
- Let the dish brew for about three hours in a warm place, then serve. Store the snack in the refrigerator later.
Hot method with sugar for the winter
Lightly salted cucumbers are added to many dishes - salads, stuffed meat dishes, meatballs, cutlets, bagels, pickles. For the listed dishes, cucumbers are not the main thing, but vegetables complement them perfectly, giving them a special taste. Even the most ordinary sandwich with the addition of lightly salted cucumbers takes on a completely unusual sound.
Ingredients:
- 50 grams of sugar and salt.
- A bunch of dill, parsley.
- A liter of clean water.
- 5 bay leaves.
- 4 cloves of garlic.
- Onion – 1 pc.
- 5 peppercorns.
- 10 grams of fennel seeds.
- 30 grams of vinegar 9%.
- A kilogram of cucumbers.
Quick and easy preparation of lightly salted cucumbers:
- Place all ingredients except cucumbers in a saucepan and boil its contents.
- When the sauce has cooled a little, pour it over the fruits that were previously compacted in the jar. Leave the snack to brew for a day, then seal it for the winter, sterilizing the container.
How to properly store lightly salted cucumbers
Over time, lightly salted cucumbers become salty. If you want to preserve the original taste of vegetables, it is worth providing them with proper storage conditions. Put the prepared, marinated snack in the refrigerator - this way you can slow down the fermentation process when the brine begins to become cloudy. Do not cook a lot of cucumbers at once if you are not sure that you will have time to deal with them in 4-5 days. It’s better to make a little and gradually add new fruits to the brine as you eat the first ones.
Video
Lightly salted cucumbers They cook very quickly, and their fresh summer taste and aroma will delight those present at any feast. Light tasty the snack will be a real boon for housewives who cannot devote much time to the kitchen. Crispy cucumbers, prepared quickly, are suitable for serving after just a couple of hours of pickling. By watching the videos below, you will learn how to prepare aromatic, spicy lightly salted cucumbers, which go perfectly with any first and second courses.
Simple recipe in a plastic bucket
In Korean
Crispy home-salted with spices
Quick preparation in 15 minutes in a bag
Quick lightly salted cucumbers are “just a dream” for almost any housewife. Agree, after all, not one festive table It’s not complete without tasty and crispy pickles. A year ago, I was visiting my older sister, and I saw such gorgeous lightly salted cucumbers on the table. They have always been my weakness: especially if they retain their natural freshness. Having tasted the cucumbers, I didn’t immediately believe that they were pickled. I was convinced only after I saw the jar where the cucumbers were stored. The natural crunch and incredible sweet and salty flavor stole my heart. Try it too: I’m sure the instant cucumbers will impress.
Ingredients:
Fresh cucumbers - 1.5 kilograms;
2 tablespoons salt;
Black peppercorns - 10 pieces;
One and a half liters of water;
Couple large heads garlic;
Cherry, currant leaves;
Horseradish leaves (you can also use peeled root);
Dill inflorescences;
A teaspoon of sugar.
Quick lightly salted cucumbers. Step by step recipe
Preparing lightly salted cucumbers is a very easy and simple process, and most importantly: for a short time you can get your favorite pickles.
1. Prepare a 3 liter jar. Also find a nylon lid so that you can later cover lightly salted cucumbers with boiling water. Let's take soda and thoroughly wash the jar with it so that it is sterilely clean.
2. Prepare the brine for quick cucumbers in the bank. Pour water into a saucepan: one and a half liters of water is the norm for pickling a three-liter jar of cucumbers.
3. Turn on the burner and place a saucepan with water on it. Add salt and a little sugar to the water.
4. After this, cover the pan with a lid and bring the consistency to a boil.
5. Take horseradish leaves or chopped root and place them on the bottom of the jar.
6. Then we bend the dill sprigs and insert them after the horseradish. We do the same with currant and cherry leaves. Before placing them in the jar, be sure to rinse them to prevent dirt and germs from getting on the cucumbers.
7. Sprinkle some black peppercorns.
8. Peel the garlic and cut its slices in half to better release the juice and aroma. Add it to the jar.
9. Take fresh cucumbers and wash them thoroughly. Now you need to cut off the ends of each: on both sides.
10. Then we put them on the branches in the jar. We do this carefully so that the cucumbers fit tightly one on top of the other.
11. After half the container is filled, repeat the layer of twigs. This is necessary so that the pickles in the jar are quickly and evenly saturated with spices.
12. Then take the cucumbers again and add them to the end of the jar.
13. We also place horseradish, dill and currant leaves on top.
14. Now take the brine. It should come to a boil and sit for about five minutes. Remember: pouring boiling water over instant cucumbers is strongly not recommended.
15. Fill with brine. It should be noted that the jar needs to be filled to the very top. Then we close the jar with a nylon lid. Let the jar sit at room temperature for 24 hours: you can leave it on the kitchen counter. Thus, we will prepare lightly salted cucumbers so that we can eat them within a day. The jar of cucumbers must be stored in the refrigerator: keep in mind that every day they will become saltier
There are several tricks on how to pickle cucumbers at home so that they have an incredible taste and a pleasant crunch.
1. Before using cucumbers, you should soak them for three hours in clean cold water: then they will become more elastic and crunchy. But, keep in mind: in this way it is impossible to bring limp vegetables back to life, although many are mistakenly convinced of this.
2. In order for the cucumbers in the jar to become crispy in one day, do not fill the jar too tightly with them. Leave a little space so that they absorb the brine well.
3. By the way, so that the cucumbers better absorb the aroma of spices, it is best to place them vertically in the jar.
4. You can save time by not cutting off the ends of the vegetables: since they will be completely soaked.
5. Be sure to wash the cucumbers thoroughly to get rid of dirt and bacteria. Agree - these are unnecessary ingredients.
6. To ensure that lightly salted cucumbers in a jar, prepared one day in advance, last as long as possible, fill them with cold brine and store them in the refrigerator. Low temperature slows down fermentation processes.
7. It is better to choose small cucumbers that are not yellow. Great for pickling if the cucumbers have pimples and are not bitter.
Well, here we are with the recipe for quick lightly salted cucumbers. They turn out incredibly tasty and have a pleasant crunch, maintaining the characteristics of fresh vegetables. They can be used as slices, snacks, or as an ingredient in a salad on your holiday table.
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. Instant lightly salted cucumbers with garlic and herbs:
Using any of these recipes, the very next day you can enjoy extremely tasty 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 invigorated with very 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).
We don’t need to roll lightly salted cucumbers, since our task today is not to pickle them for the winter, but to make them lightly salted for immediate consumption. 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.
Stir the salt in cold water 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.
Using the same method of cold salting, 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 both hot way pickled and cold.
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 a 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 that too 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 proven delicious recipes for 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 the recipes for quick preparation of 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!