Many people think that cucumber is a native Russian product, but this is by no means true. India is considered the birthplace of the cucumber. Cucumbers still grow there, although they are terribly bitter and small. Also, you might be interested to know that cucumbers are mentioned even in the Bible. The Israelis, when they grumbled against God, also mentioned cucumbers among onions, garlic and watermelons. And this record is confirmed by archaeological finds. For example, various tablets were found with images of cucumbers. So cucumbers have been known for quite a long time and were not invented by us.
But lightly salted cucumbers are a purely Russian invention. It is impossible to imagine a hut in Rus' in which the hostess would not greet expensive guests with home-made lightly salted cucumbers. Cucumbers, crispy, incredibly fragrant. This is how invited guests were greeted.
In addition to dietary and taste qualities, cucumber pickle has pronounced medicinal properties. For example, lightly salted pickle helps with atherosclerosis, reduces and relieves swelling, lowers blood pressure, and also relieves stress. In addition, cucumber pickle can relieve cramps and spasms, and is also very useful for the stronger half of humanity, as it has a remarkable effect on male potency.
So, now we know that cucumber, a vegetable, is not only tasty, but also incredibly healthy. How to properly prepare lightly salted cucumbers so that you wouldn’t be embarrassed to serve them to your dear guests? There are many options for preparing cucumbers. Some can be easily prepared by a housewife who has never been in the kitchen, others are quite complex and require certain knowledge and skills. Let's look at several options one by one, and you will choose the ones that are most suitable for yourself. And if you plan to make a salad from cucumbers, you can make it.
Lightly salted cucumbers “Classic”
To make cucumbers crispy, there are certain rules. To prepare these cucumbers we will need:
Ingredients:
- 1.5 kilograms of cucumbers
- 4-3 carnation flowers
- 2-1 leaves of horseradish (it is thanks to horseradish leaves that the cucumbers will turn out crispy, this is one of the secrets of delicious cucumbers)
- 3 cherry leaves (here is the second secret, thanks to the cherry leaves the consistency of the cucumbers will be thick and crispy, and the cucumbers will also acquire a unique taste and aroma)
- 6-5 currant leaves (for the same purpose as horseradish and cherries)
- Bay leaf
- 3 sprigs of dill
- 6-5 cloves of garlic
- 10-8 allspice peas
- 4 tablespoons (tablespoons) salt
- 2 liters of water
Preparation:
Rinse the cucumbers thoroughly, trim the ends (this is done so that the cucumbers are evenly and well saturated with brine). Place cherry and currant leaves on the bottom of prepared sterilized jars. Carefully place the prepared cucumbers upright. Add garlic, dill and horseradish leaves on top. At this time, prepare the brine.
Pour water into a saucepan, add salt, peppercorns, and cloves. Boil. If you want the cucumbers to be ready quickly, you need to pour hot brine over them, close the lid tightly and enjoy them after a day. If you have nowhere to rush, you can pour cold brine over the prepared cucumbers, then you can eat them after three days.
Cooking options are subject to change and variation. The taste will change depending on the spices you add. You can lightly salt cucumbers by adding horseradish roots. Then the cucumbers will turn out crispy, with a pleasant tang, and will last a long time, since horseradish will prevent them from deteriorating and becoming moldy. You can add leaves and (or) oak bark, but this is not for everyone, the taste will be original and unusual.
Everything seems fine, but sometimes you want to enjoy lightly salted cucumbers and not wait a day. Well, for such cases there are also ways to prepare cucumbers, they are also different and we will look at them.
How to make lightly salted cucumbers quickly? Every housewife could ask this question at least once. Guests arrived unexpectedly, I just want something salty. Whatever the reason, express methods for pickling cucumbers will help out
Lightly salted cucumbers "Bystry"
Recipe No. 1
A quick way that will allow you to enjoy cucumbers the very next day. The most important thing is to keep the proportions correctly.
Ingredients:
- Salt (teaspoon per 200 milliliters of water), preferably coarse
- Vinegar
- Dill
- Garlic
- Pepper (optional)
Preparation:
Pour water into a saucepan and add salt according to the proportions. Bring to a boil, add 2-3 teaspoons of vinegar.
Wash the cucumbers, cut off the ends, dill, rinse a few branches too, garlic, to taste, if you like it spicy, you can add red and green peppers. Carefully place everything in a jar and pour boiling brine over it. Close the lid tightly. The next day you can start eating. Then place in the refrigerator. The cucumbers will turn out very tasty and crispy.
Recipe No. 2
Ingredients:
- Cucumbers
- Dill (umbrellas)
- Horseradish leaves
- Garlic 4-3 cloves
- Allspice 4-3 peas
- Water - liter
- Salt (coarse) - 2 tablespoons
- Sugar - teaspoon
Preparation:
Wash the cucumbers thoroughly, cut off the ends, add water and leave for a couple of hours.
Wash horseradish leaves and dill. Peel the garlic and chop coarsely. Place horseradish leaves, dill, garlic and pepper on the bottom of a clean jar. Lay out a row of cucumbers, then again spices, again cucumbers. Keep doing this until the jar is completely filled.
Let's prepare the brine. Pour water, add sugar, salt, bring to a boil. Pour boiling brine over the cucumbers and close with a lid. You can eat it the next day.
It also happens that you want to eat pickles even faster. In this case, even faster recipes will help.
Lightly salted cucumbers “In a bag”
Recipe No. 1
Thanks to these methods, you can eat cucumbers within three hours.
Ingredients:
- Cucumbers-2 kilograms
- Salt - 2 tablespoons
- Garlic head
- Dill
Preparation:
Wash the cucumbers well, trim the ends of the cucumbers. Place in a plastic bag. Sprinkle with salt and mix well. Finely chop the dill and garlic, add to the bag and shake thoroughly. After three hours you can treat yourself.
Recipe No. 2
There is an even faster way to make lightly salted cucumbers.
Ingredients:
- cucumbers
- Dill
- Garlic
Preparation:
Wash the cucumbers and cut into small pieces or slices. Place in a deep bowl. Add garlic (chopped) and finely chopped dill to the cucumbers. Sprinkle with salt and mix thoroughly (you can use your hands). Place the cucumbers in a plastic bag, squeeze out the air from it, and tie it. After an hour, the cucumbers can be eaten.
Well, for the most impatient:
Lightly salted cucumbers “Instant”
Ingredients:
- cucumbers
- Garlic
- Sugar
Preparation:
Wash the cucumbers very well and cut into slices. Add garlic, squeezed or finely chopped, salt, sugar and dill. Mix everything thoroughly, put it in a jar and shake well. In 10 minutes the cucumbers will be ready.
In conclusion:
- Do not use aluminum utensils when pickling cucumbers.
- Cucumbers are best picked in the morning, before the sun's rays touch them.
- It is better to choose cucumbers of the same size and with “pimples”
- For crunchy properties, add leaves (preferably root) of horseradish and oak.
- It is better to soak cucumbers before pickling. If you soak the bitter ones longer.
- Observe the specified proportions. You can use coarse, coarsely ground salt.
- After pickling, cucumbers should be placed in a dark place.
- It is better to tear greens, herbs, leaves with your hands rather than cut them with a knife.
By applying these simple tips, you will always know how to make lightly salted cucumbers, and you will be able to enjoy and treat yourself to delicious, crispy lightly salted cucumbers all year round!
Bon appetit!
Lightly salted cucumbers are one of the main dishes on our table in the summer.
Classic, quick, spicy, with apples, mustard, chili and even ginger - choose recipes to suit your taste!
How to pickle cucumbers: 7 main rules
1. Choose small cucumbers of the same size with thin skin and pimples - these are the ones that are most suitable for pickling.
2. If the cucumbers have wilted a little, soak them in cold water (with the addition of ice) for about 2 hours.
3. To make cucumbers cook faster, be sure to cut off the ends or make slits.
4. To make the cucumbers crispy, do not compact them too tightly.
5. For more uniform salting, it is better to place cucumbers vertically in a container.
6. It is better to take regular coarse stone salt. Iodized salt is not suitable as it can soften the skin.
7. Lightly salted cucumbers should be stored in the cold for 2-3 days.
Quick lightly salted cucumbers in a bag
Photo: natalielissy.ru This recipe is useful precisely when lightly salted cucumbers need to be prepared urgently.
Ingredients:
1 kg cucumbers
5–10 cloves of garlic
1 bunch of fresh dill
1 tbsp. level spoon of salt
How to cook quick lightly salted cucumbers in a bag:
1. Wash the cucumbers thoroughly and cut off the stems.
2. Place the cucumbers in a clean food bag.
3. Add garlic cloves cut lengthwise.
4. Place finely chopped dill and salt in a bag.
5. Tie the bag tightly and shake well so that the herbs, salt and garlic are distributed evenly.
6. Leave the cucumbers in the refrigerator for 30 minutes to 5 hours. The package needs to be shaken periodically.
Watch the exclusive recipe of the incomparable Lara Katsova!
Fragrant lightly salted cucumbers in hot brine
Photo: thinkstockphotos.com This method of pickling cucumbers will undoubtedly appeal to lovers of spicy but delicate appetizers.
Ingredients:
1.5 kg fresh cucumbers
10–12 cloves of garlic
4 horseradish leaves
7–10 currant leaves
1 small bunch of dill
2 liters of water
4 tbsp. level spoons of salt
1 tbsp. spoon of allspice (it is better to use a mixture of peppers)
2 teaspoons clove buds
4–5 bay leaves
How to cook fragrant lightly salted cucumbers in hot brine:
1. Wash the cucumbers and cut off the ends, cut the garlic cloves lengthwise, thoroughly wash the horseradish leaves, currants and dill.
2. Place half of the horseradish and currant leaves on the bottom of a clean pan.
3. Place the cucumbers, sprinkling them with chopped dill and garlic.
4. Pour water into a separate pan, add salt, pepper, cloves, bay leaf. Bring to a boil and remove from heat.
5. Pour brine over the cucumbers and cover with a lid.
6. When cool, put in the refrigerator.
7. After 24 hours, the fragrant lightly salted cucumbers are ready.
Lightly salted cucumbers with mustard and chili
Photo: thinkstockphotos.com These lightly salted cucumbers will be appreciated by thrill seekers. And don’t forget to take them with you to the outdoors for barbecue or grilled sausages!
Ingredients:
1 kg fresh cucumbers
8–10 cloves of garlic
1–2 peppers
1 small bunch of dill
1 teaspoon coriander seeds
1 teaspoon cumin
1 liter of water
1 tbsp. level spoon of salt
1 teaspoon mustard powder
2 teaspoons vinegar 9%
How to cook lightly salted cucumbers with mustard and chili:
1. Wash the cucumbers and cut off the ends, cut each clove of garlic lengthwise, cut the chili into rings.
2. Place the cucumbers in a clean saucepan or jar, topping them with dill, garlic, chili pepper, coriander and cumin.
3. Add salt to the water, boil, remove from heat and stir mustard powder and vinegar.
4. Pour the resulting brine over the cucumbers, cool and place in the refrigerator for 1–2 days, covered.
Lightly salted cucumbers with apples
Photo: fermentedfoodlab.com Incomparable recipe! Apples make an excellent snack, and cucumbers are imbued with characteristic apple notes. Just what you need for a salad, as a snack, or just to crunch on a warm summer evening while chatting in a summerhouse.
Ingredients:
2 kg cucumbers
4 large sour green apples
4 horseradish leaves
6–8 currant leaves
1 bunch of dill
8–10 cloves of garlic
1 liter of water
2 tbsp. spoon of salt
How to cook lightly salted cucumbers with apples:
1. Cut off the ends of the cucumbers, cut the apples into quarters, removing the core.
2. Place the cucumbers and apples in a clean saucepan or jar, topping with horseradish and currant leaves, dill and garlic.
3. Add salt to water, boil and pour into cucumbers.
4. Cool and put in the refrigerator for 1 day.
Lightly salted cucumbers with ginger
Ingredients:
5–6 large cucumbers
2–3 cm of ginger root
1 teaspoon salt
3–4 teaspoons sugar
1 tbsp. spoon of vinegar 9% *
* It is better to add salt, sugar, and vinegar based on your taste. You can introduce seasonings into cucumbers gradually, tasting the brine.
How to cook lightly salted cucumbers with ginger:
1. Cut the cucumbers into circles or long strips using a vegetable peeler. You can also use curly knives for slicing. If you don't want to make a salad, cut the ends off the cucumbers or cut them in half lengthwise.
2. Grate the ginger root on a fine grater.
3. Combine cucumbers with ginger, add salt, sugar, vinegar and mix.
4. Transfer to a clean food bag and leave in the refrigerator for 1 to 10 hours.
Today I will share recipes for quick-cooking lightly salted cucumbers in a saucepan. They can be prepared in small quantities for immediate consumption. If you salt more, then after a while they will become pickled.
Lightly salted cucumbers: recipe with garlic and dill in a pan
The first recipe I will share is a recipe for lightly salted cucumbers with garlic and dill in a saucepan.
You need to prepare:
- 2 kilograms of young, pimply cucumbers;
- A heaping tablespoon of salt;
- A bunch of dill with inflorescences;
- Large head of garlic;
- Horseradish root about 5 centimeters;
- Dessert spoon of coriander beans.
Pickling lightly salted cucumbers in a saucepan:
- To begin with, let’s keep the washed fruits in cold water for some time. This may take from 30 minutes to two hours.
- To prepare the filling, boil a liter of water with salt.
- Place half the dill, thinly sliced horseradish root, and sliced garlic into the bowl. Distribute cucumbers on top. Place the second half of the dill and coriander seeds on top.
- Fill with hot filling. Cover with a plate. If you have horseradish leaves, you can cover the vegetables with them.
You can try it in the morning.
How to lightly salt cucumbers with cold brine
And now we will use a recipe for quickly cooking lightly salted cucumbers in cold water in a saucepan. Cold pickling takes a little longer to prepare, but it turns out aromatic, crispy, and retains the green color of the fruit.
- Cucumbers - 2 kilos;
- Salt - 35 grams;
- Garlic - 4 cloves;
- Hot pepper - half a pod;
- Dill with an umbrella - a small bunch;
- Horseradish leaf - 2 pieces;
- Tarragon - 5 sprigs;
- Currant leaves - 6 pieces.
Cooking at home:
- According to the recipe, pickle cucumbers in a saucepan in spring or well water. As a last resort, you can take filtered one. Just not boiled.
- Dishes for salting should be enameled. Do not salt in an aluminum pan to avoid oxidation.
- We place all the products specified in the recipe in a container in layers. The top layer should be greens.
- Pour the prepared cucumber mixture into a liter of water with salt dissolved in it. Cover with a lid and leave in the room. After two days, the pickle will be ready with simple salting.
I take the sample already on the second day. My husband likes them more sour. Try it as you like. If you want to ferment cucumbers, leave them in a warm place for a couple of days.
Large cucumbers: how to pickle tasty and quickly
These cucumbers are prepared quickly, literally in half an hour. They turn out very tasty, fragrant, crispy.
We will need:
- 4 large cucumbers;
- 4 large cloves of garlic;
- A large bunch of dill;
- Coffee spoon of ground coriander;
- A teaspoon of salt;
- Dessert spoon of vinegar;
- Half a glass of fragrant sunflower oil.
How to do it quickly:
- You can pickle it in a saucepan, but only a small one. Or in a large bowl with a lid.
- Cut the washed and dried fruits into quarters. Rinse the greens, let them dry on a paper towel, and chop them not very finely. Crush whole garlic cloves, then finely chop.
- Put everything you need according to the recipe into a bowl, cover with a lid, and shake well several times. We put it in the refrigerator. After twenty minutes, mix our appetizer. After another quarter of an hour, we serve the appetizer to the table.
On a note
In this recipe, salt, vinegar, oil can be adjusted to your taste.
Recipe for quick-cooking lightly salted cucumbers with boiling water in a saucepan
According to this recipe, quick-cooking lightly salted cucumbers are poured with boiling water in a saucepan, so they are prepared a day in advance.
Have to take:
- Cucumbers;
- Dill with seeds;
- Horseradish leaf and root;
- Garlic;
- Cherry and currant leaves;
- Salt – 50 grams per liter of water.
I don't specify the amount of seasoning. It all depends on the amount of vegetables and the taste of the housewife.
- The fruits must be washed and the tails trimmed. Divide the seasonings in half. We lay out half the bottom of the dish, place the vegetables, and put the other half of the seasonings on them.
- Boil water with salt and pour it over the fruits prepared for pickling. Place a plate on top and close with a lid.
- After 12 hours you can try. But again, be guided by your taste. Some will like it better in a day, and others in two.
Bon Appetit everyone!
Lightly salt cucumbers in 5 hours
Now I will tell you how to salt lightly salted cucumbers in a saucepan without spending a lot of time on this process.
- A kilogram of cucumbers;
- Dessert spoon of salt;
- Dill bush;
- 3 cloves of garlic.
How to quickly make cucumbers:
Place washed cucumbers without stems, herbs and garlic in a container. Sprinkle the vegetables with salt and pour boiling water. After five hours, put the container with the snack in the cold.
As you can see, in this recipe we used simple salting.
Quick cucumbers with mustard
We prepare:
- 2 kilograms of cucumbers;
- Dill bush with seeds;
- A bunch of parsley;
- Horseradish leaves;
- Cherry leaves;
- Currant leaves;
- Hot pepper;
- 7 cloves of garlic;
- 2 liters of water;
- 100 grams of salt;
- 30 grams of sugar;
- A tablespoon of mustard with a mountain.
- Immerse the cucumbers in water for a couple of hours. Line the bottom of the dish with herbs, add chopped hot peppers and garlic. Place cucumbers with trimmed tails on top of the greens. Sprinkle mustard on top of the vegetables.
- Pour salt and sugar into hot, boiled water. Mix well. Pour the resulting brine into a container with vegetables.
- Leave the pickle warm for several hours. Then we put it in the refrigerator. By evening the cucumbers are ready.
As you can see, the recipe for lightly salted cucumbers is not complicated, but the cucumbers turn out crispy and very tasty.
Lightly salted sliced cucumbers in a saucepan in 5 minutes
This recipe for lightly salted cucumbers can be made in a saucepan in five minutes.
We will need:
- A kilogram of gherkins;
- 6 cloves of garlic;
- A bunch of dill;
- 35 grams of salt;
- Juice of half a small lemon.
We cut the gherkins into four parts, first removing the tails. Chop the dill and garlic. Place the prepared products in a container and squeeze the garlic into it. Sprinkle vegetables with salt and pour lemon juice. Mix well. Place the container with the snack in the refrigerator. Try the chopped gherkins after five minutes.
I hope you enjoy this quick 5 minute recipe and take note of it.
“Barrel” cucumbers – the same taste in a convenient container
Not every housewife has a basement for storing pickles in a barrel or bucket, so pay attention to the recipe for barrel cucumbers in a saucepan.
- 1.5 kilograms of medium-sized cucumbers;
- 60 grams of salt;
- Liter of water;
- 0.5 heads of garlic;
- A small bunch of dill with seeds;
- 5 currant leaves;
- 3 cherry leaves;
- 2 laurel leaves;
- Horseradish leaf;
- 6 peppercorns;
- 3 pieces of cloves;
- Coffee spoon of mustard seeds.
Line the bottom of the dish with washed herbs. We also add garlic, cut into two halves, and spices with mustard.
- We wash the cucumbers well and cut off the tails. Place the prepared vegetables on top of the greens.
- Place a ladle of water on the stove, after boiling, add salt and stir well.
- Let the filling cool. Fill the cucumbers.
- Press the vegetables down with a plate and place a jar of water on top.
The snack should stand in a cool place for two weeks.
Appetizer with apples
We prepare:
- 2 kilograms of cucumbers;
- 0.5 kilograms of apples;
- 4 cherry leaves;
- 4 currant leaves;
- 4 peppercorns;
- 10 pieces of cloves;
- Laurel leaf;
- Liter of water;
- 3 dessert spoons of salt.
How to salt in a saucepan:
Cut the apples into four parts, remove the seeds. We cut off the tails of the cucumbers. Wash the greens. In a stainless steel pan, alternately place herbs, cucumbers, apples, and spices. Boil water with salt. Pour hot brine over the cucumbers and place the weight. After a day, put the pickles in the cold.
Savory snack
Prepared from gherkins using unusual seasonings.
Let's prepare:
- 5 peas each of black and allspice;
- A teaspoon of sugar;
- Sprig of mint;
- Lime;
- A bunch of dill;
- 1.5 kilograms of gherkins;
- A tablespoon of sea salt.
Place the peppers in a bag, roll them into crumbs with a rolling pin, mix with sugar and salt. Add the zest there, removed from the washed and dried lime using a fine grater.
- Cut the washed gherkins with their tails trimmed in half.
- Mix with prepared spices, chopped herbs, and lime juice.
- Leave it in the room for an hour. Then we put it in the refrigerator. In 30 minutes the appetizer will be ready.
I recommend watching a video recipe for cooking cucumbers in a saucepan.
If you want to make pickles, be sure to use the recipes for quick-cooking lightly salted cucumbers in a saucepan. And share your favorite recipes with your friends.
Good afternoon everyone! Do you know why appetizers are usually served before the main course? They stimulate appetite and help improve digestion. Most of all, I love making quick-cooking lightly salted cucumbers. This light snack is suitable for both everyday and holiday lunch or dinner. I serve them not only with boiled potatoes, but also with rice, chicken, kebab or fish.
My family and I love that the cucumbers turn out so crispy and refreshing. I cook them in just 5 minutes. There are plenty of cooking options: in a pan, a jar or a regular plastic bag. No need to fuss with containers, brine, etc. Minimum ingredients - only vegetables and spices!
The best spices for this snack are black pepper, cumin and salt. Be sure to use herbs that will add a unique aroma to the fruit. I alternate or add dill, parsley, garlic, horseradish leaves, currants, and even tarragon together. Here you can show your imagination; you definitely can’t spoil such a snack with herbs.
And for the winter I... They turn out much tastier than store bought ones. After all, the amount of spices and herbs can be varied. And in winter you can get a jar with boiled potatoes. Mmmm.. pleasure 🙂
How to salt lightly salted cucumbers in a bag - a quick recipe in 5 minutes?
My favorite cooking option, thanks to my mom. The vegetables turn out crispy, and spices add piquancy to them, the composition of which you can change to your taste. You can use any variety of vegetable - long root vegetables or short pimply ones. The dish is perfectly stored even in a warm place, so you can take it with you outdoors.
Ingredients:
- 1 kg of fresh cucumbers;
- 3 cloves of garlic;
- 1-2 bunches of dill;
- 1 tbsp. salt;
- 1 tsp Sahara;
- ½ chili pepper.
Step-by-step cooking recipe:
1. Wash the cucumbers, place them in a deep bowl and fill with water. Leave the vegetables to soak for an hour.
2. Remove the stem and tail and cut each cucumber into 4 pieces.
3. Place them in a tight bag. You can use 2 disposable bags inserted one inside the other.
4. Squeeze the garlic onto the vegetables and tear the dill into pieces. Finely chop the chili pepper.
5. Add the dry ingredients, seal the bag and shake to distribute the spices and herbs evenly. Place the bag in the refrigerator.
After 20-30 minutes, you can serve the aromatic crispy snack to the table.
Instant lightly salted cucumbers with garlic and herbs in a saucepan
If you have a cherry tree in your garden, try using cherry leaves as pickling herbs. They give the appetizer an appetizing crunch, saturate the dish with aroma, and add a piquant taste. And when combined with currant leaves, you get a mind-blowing snack.
You will need:
- 700 g cucumbers;
- 1 tbsp. salt;
- 4 cloves of garlic;
- 1 bunch of dill;
- 3 dill umbrellas;
- 5-6 currant leaves;
- 5-6 cherry leaves.
How to cook:
1. Place the chopped stems and umbrellas of dill on the bottom of the pan. Also add clean and chopped green dill to the pan.
2. Wash the currant and cherry leaves and tear them into several pieces with your hands. This way they will release the aroma of the crispy snack faster. Place in a saucepan.
3. Cut clean cucumbers into 4 parts, after cutting off the nose and stem. Distribute half evenly in the pan. And cover it with 2 chopped garlic cloves.
4. Then fold in the remaining half of the vegetables and cover with chopped garlic.
5. Sprinkle salt on top of the workpiece, cover everything with a lid and shake vigorously for 1-2 minutes.
6. Place the container in the refrigerator for 2 hours. During this time, the salt will be absorbed, and the herbs will impart their taste and aroma.
The dish turns out so appetizing that the prepared portion ends quickly, and you can make new ones :)
Have you tried it? Without tedious seaming and sterilization, in just 2 hours the appetizer is ready for the table.
Crispy lightly salted quick-cooking cucumbers in mineral water
If you have time, try this cooking option. The snack turns out very juicy, crispy, with a unique garlic aroma. If you also add young garlic, the aroma will become even brighter. The brine turns out clear and very tasty.
Required Products:
- 1 kg of cucumbers;
- 1 liter of sparkling mineral water;
- 3 cloves of garlic;
- 2 tbsp. salt;
- 1 bunch of dill;
- 1 bunch of parsley.
Cooking steps with photos:
1. Soak the cucumbers in clean water for 1 hour.
2. Prepare a 1.5 liter jar or small saucepan.
3. Place half of the dill and parsley cut into large pieces on the bottom. Then cut the ends off the cucumbers and place them in a jar or saucepan as well.
4. Place the remaining herbs and chopped garlic on top.
5. In a separate bowl, mix salt and mineral water. Fill the preparation with this water so that the vegetables are completely covered.
6. Cover with a lid and refrigerate for 12-14 hours.
Serve with young boiled potatoes, meat or simply as a snack with black bread.
Classic recipe for quick-cooking lightly salted cucumbers in cold water
How to make lightly salted cucumbers like grandma’s? Try this simple recipe. It takes very little time to salt, but the taste and crunch are excellent.
Prepare for the recipe:
- 1 kg of cucumbers;
- 1 bunch of dill;
- 1-2 dill umbrellas;
- 6 cloves of garlic;
- 2-3 leaves of horseradish;
- 2-3 bay leaves;
- 6 black peppercorns;
- 2 tbsp. salt;
- 1 tbsp. Sahara.
How to do:
1. Place horseradish with dill, chopped garlic, peppercorns, and bay leaf at the bottom of the container.
2. Wash the cucumbers, remove the ends and cut in half. Place in a container with herbs and spices.
3. Dissolve salt and sugar in 1 liter of water and pour this cold brine over the vegetables.
Pickled cucumbers are considered one of the most popular vegetable preparations for the winter. Each housewife prepares them differently. Different proportions of spices, salt, sugar, water, herbs, etc. affect the final taste of the finished product. But the container in which the cucumbers are pickled, many believe, does not matter. Be that as it may, try salting cucumbers in a saucepan and test in practice whether their taste is somehow different from cucumbers pickled in a jar.
The pan for pickling cucumbers should be enameled, without chips or cracks, preferably with a volume of at least 4 liters.
This recipe for lightly salted cucumbers is similar to the way they are usually salted for the winter. The only difference is that you don’t need to roll them up in jars, and they are eaten almost immediately, without having time to be completely salted, that is, in the lightly salted version.
- 2 kg of small cucumbers;
- 100 gr. umbrellas or dill seeds;
- 3 cloves of garlic;
- 2 bell peppers;
- 3 currant leaves (black);
- 4 cherry leaves;
- 4 tablespoons salt;
- 1 liter of water.
Step-by-step salting procedure:
- Wash the cucumbers thoroughly. If the skin of the fruit is bitter, soak it in cold water for 5 hours (or overnight), then rinse again.
- Cut the peeled garlic into thin slices.
- Wash the dill umbrellas, currant and cherry leaves, bell peppers (if desired, cut them or use them whole; you don’t have to remove the seeds).
- Place 1/2 of the spices, pepper and garlic cloves on the bottom of the pan.
- Next, place the cucumbers tightly, trying to leave a minimum of voids (if you shake the pan vigorously, they will settle down better).
- Place the remaining pepper, spices and garlic on top.
- Pour cold water over the vegetables with salt dissolved in it in advance.
- For faster pickling, leave the cucumbers in a warm place for 3 days. If there is no urgency, you can put it in the refrigerator for slow salting.
Hot method of pickling cucumbers in a pan
The only difference between this pickling method and the classic one is that the cucumbers are poured with boiling marinade, not cold. This will significantly speed up the salting process - the next day you can serve freshly pickled cucumbers to the table.
Products required for pickling:
- 1 kg of cucumbers;
- a set of spices for pickling: dry dill umbrellas, horseradish root and leaves, blackcurrant and cherry leaves;
- 4 cloves of garlic;
- 1.5 tablespoons salt;
- 1 liter of water.
Step-by-step salting procedure:
- Wash the cucumbers thoroughly. You can soak them in water for 2-4 hours to make them crispier. Trim the ends.
- Wash the pickling spices and peel the garlic (you don’t have to chop it).
- Place 1/2 of the spice set on the bottom of the pan, and then tightly pack the cucumbers and garlic.
- Place the remaining spices on top.
- Dilute the salt in boiling water and, without cooling, pour the brine over the cucumbers.
- Leave it warm for a day and you can serve the appetizer on the table.
Pickling cucumbers in a saucepan without vinegar
Cucumbers prepared according to this recipe taste similar to those pickled in a barrel, but without vinegar. You can eat them after 3 days, and if you wish, you can put the ready-made snacks in jars for the winter. It is better to pickle only freshly picked, small fruits.
Products required for pickling:
- 1 kg of cucumbers;
- pickling set: dill, horseradish leaves or root, cherry leaves and other spices to taste;
- a small pod of hot pepper;
- a few black peppercorns;
- 1 liter of water;
- 50 gr. salt.
Step-by-step salting procedure:
- Soak the cucumbers for 2 hours in cold water, then rinse well.
- Wash the greens and place them on the bottom of the pan.
- Cut the hot pepper into pieces and place on top of the greens.
- Dissolve salt in cold water.
- Place cucumbers tightly in pots with herbs, pour cold brine and place under pressure.
After 3 days, the cucumbers can be served or stored in jars for the winter. To do this you need:
- Drain the brine from the cucumbers and boil;
- discard the greens, rinse the cucumbers and place them in sterile jars (1 liter capacity) with peppercorns;
- pour boiling marinade;
- Sterilize the workpiece for 10 minutes and roll up.
Pickling “barrel” cucumbers in a saucepan
A recipe for those who love barrel cucumbers, but do not have the opportunity to store them. You can also cook them in a saucepan. You can eat them after 14 days. Cucumbers from the “last harvest” are perfect for this recipe; you can also use greenhouse cucumbers. Cooking will not take much time, and you can store the appetizer on the balcony directly in the pan without fear of mold.
Products required for pickling:
- 3 kg of cucumbers;
- 120 gr. salt;
- 2 liters of water;
- 2 tablespoons mustard powder;
- 1 head of garlic;
- 5 dill umbrellas;
- 10 currant leaves (black);
- 10 cherry leaves;
- 4 bay leaves;
- 2 leaves of horseradish;
- 10 black peppercorns;
- 7 clove buds;
- 1 pinch of mustard seeds.
Step-by-step salting procedure:
- Place thoroughly washed greens on the bottom of the pan.
- Peel the garlic, wash it and cut each clove into 3 parts.
- Place the garlic, cloves, mustard seeds and peppercorns on top of the greens in the pan.
- Wash the cucumbers, trim the tails and place tightly in the pan.
- Prepare the brine: completely dissolve the salt in water; put on fire and bring to a boil; let the marinade cool for 30 minutes.
- Pour the brine into the pan with the cucumbers. If it does not completely cover the vegetables, add plain boiled water.
- Mix the contents of the pan with your hands.
- Cover the container with a clean cloth.
- Sprinkle mustard powder on top of the fabric and place the pan under pressure.
- Place the snack in a cool, dark place for 14 days.
Recipe for lightly salted cucumbers in a saucepan
For this recipe, it is recommended to use small, hard and pimply fruits, preferably of the same size, for better salting. When pouring cold marinade, the cucumbers will be ready in 3 days; with hot marinade, everything will be much faster; 12 hours will be enough. If you soak vegetables in ice water for 2 hours before salting, they will turn out crispy.
Products required for pickling:
- 1 liter of settled water;
- 2 tablespoons salt;
- 2 kg of small cucumbers;
- fresh dill, cilantro, parsley;
- dill umbrellas;
- horseradish leaf and root;
- ground red and black pepper;
- hot pepper pod;
- mustard seeds;
- 5 cloves of garlic.
Step-by-step salting procedure:
- Cut the stems off the cucumbers and wash the fruits.
- Peel, wash and chop the horseradish root, hot pepper, dill and garlic.
- Place cucumbers mixed with spices in a saucepan.
- Pour brine over the cucumbers (hot or cold to choose from).
- Place horseradish leaves on top of the food, completely covering them.
- Place a pressure on the workpiece and put it in a cool, dark place for salting.