TOP-5 quick recipes for cooking crispy salted cucumbers in a bag, jar, saucepan. Secrets and subtleties. Video recipes.
We offer TOP-5 of the most delicious and simple recipes for making lightly salted cucumbers, which are prepared very quickly and are eaten just as quickly! Lightly salted cucumbers are usually prepared using the short-term pickling method. Some recipes involve salting for no longer than half an hour. At the same time, you can experiment with recipes by changing the way of salting.
Subtleties and secrets of cooking
- For pickling, it is predominantly better to take cucumbers grown in your own dacha or bought from your grandmother at the bazaar. Vegetables grown in industrial greenhouses are poorly suited for harvesting.
- The most suitable pickling cucumbers ranging in size from 5 to 13 cm are harvested a few days before they are fully ripe. After all, cucumbers can generally be eaten unripe.
- The most delicious pickles have a lumpy (not smooth) peel, and the thorns on the tubercles are black and prickly.
- Choose fruits that are green, without signs of yellowness, which indicates that the fruit is overripe. This gherkin has tough peel and seeds.
- Do not use bitter cucumbers for pickling, they do not lose their bitterness even when pickling.
- When pickling cucumbers, many different products are added to them: mustard, honey, bay leaves, mint, cherry, currant and oak leaves, lemon zest, garlic, allspice and black peppercorns, coriander, all kinds of herbs, etc. there will always be new and unrivaled flavors!
- Quite an important component is water, especially for cucumbers. It is best to use spring water. For 5 kg of vegetables, 10 liters are enough. If it is not possible to use spring water, take bottled or filtered water.
- It is convenient to salt gherkins in a glass jar or in an enamel pot. You can use a ceramic or glass container.
- It is better to soak cucumbers before pickling. After 3-4 hours they will become crisp, firm and firmer.
- It is better to take coarse salt, stone. Iodized, marine and fine will not work. The proportion of salt is usually 2 tablespoons per 1 liter of water.
- Cucumbers will cook in a hot brine in a day, in a cold one - 2-3 days.
- Keep the finished fruits in a cool place, for example, in the refrigerator. In the cold, the fermentation process slows down, and the cucumbers remain lightly salted longer. Although gradually they will slowly turn into salty. Therefore, cook them in small quantities.
Quick salted cucumbers
Instant salted cucumbers in a jar, with a slightly pungent and spicy taste, will save you even on the hottest day.
- Caloric content per 100 g - 23 kcal.
- Servings - 5
- Cooking time - 15 minutes of active work
Ingredients:
- Cucumbers - 5 pcs.
- Pepper-peas - 5 g
- Water - 1 l
- Bay leaf - 1 pc.
- Dill - 0.5 bunches
- Garlic - 3 cloves
- Coarse kitchen salt - 2 tbsp. l.
Cooking quick salted cucumbers:
- For soaked cucumbers, cut off the ends on both sides. Cut large fruits into pieces so that they are salted faster and better. Place the gherkins in a clean jar in an upright position.
- Wash and dry the dill, and peel and cut the garlic into plates.
- Pour water into a saucepan, put salt, all seasonings and boil for 5 minutes. Then pour hot pouring over the cucumbers and cover the jar loosely with a plastic lid.
- Leave the cucumbers to salt at room temperature for 2 days. After this time, they will change color and will be ready to serve.
Lightly salted cucumbers in a package
Lightly salted cucumbers in a package, unlike other recipes, do not require water for cooking. Therefore, the taste of cucumbers is more intense, the color is bright, and the consistency is very crispy. Other favorite spices can be added to the basic recipe, such as cloves, basil, nutmeg, leaves of fruit trees and shrubs …
Ingredients:
- Cucumbers - 1 kg
- Salt - 1 tablespoon
- Garlic - 1 head
- Dill - small bunch
- Basil - small bunch
- Black peppercorns - 5 pcs.
Cooking lightly salted cucumbers in a package:
- Pierce the washed and soaked cucumbers in several places with toothpicks.
- Wash the dill with basil, peel the garlic and chop everything not too finely.
- Put herbs with garlic on the bottom of a plastic bag, and on top put cucumbers and peppercorns crushed with a knife (black and allspice) so that they give off their aroma.
- Fill everything with salt, tie the bag tightly and shake to mix the products.
- Send the package to the refrigerator overnight, after which you can taste the salted cucumbers.
Crispy salted cucumbers in a jar
Crispy lightly salted cucumbers in an instant can turn out appetizing and tasty. Therefore, they are eaten not only quickly, but very quickly.
Ingredients:
- Cucumbers - 2 kg
- Cold water - 1.5 l
- Salt - 2 tablespoons
- Dill umbrellas - 4 pcs.
- Horseradish leaves - 2 pcs.
- Garlic - 5 cloves
- Currant leaves - 4 pcs.
- Cherry leaves - 4 pcs.
Cooking crispy lightly salted cucumbers in a jar:
- Dissolve the salt in cold water.
- Soak the cucumbers, cut off the ends on both sides and pierce the center with a knife so that they quickly get salted.
- Place the washed currant, cherry and horseradish leaves on the bottom of the jar. Add crushed or chopped garlic cloves and arrange cucumbers tightly. Cover the top with a sheet of horseradish and fill everything with cold water.
- Leave them in a dark, warm place to lightly saline for 2 days.
Lightly salted cucumbers in a saucepan
Cold salted cucumbers in a saucepan. The gherkins are crispy and very aromatic. Another advantage of the recipe is that they fit comfortably into the pan and get out from there.
Ingredients:
- Cucumbers - 1 kg
- Water - 1 l
- Salt - 1 tablespoon
- Garlic - 3 cloves
- Currant and horseradish leaves - 1-1 pcs.
- Dill umbrellas - 2 pcs.
- Bay leaf - 2 pcs.
- Allspice peas - 5 pcs.
Cooking lightly salted cucumbers in a saucepan:
- For well-washed and presoaked vegetables, cut off the ends on both sides. If you wish, you can cut the cucumbers into quarters.
- For the brine, boil water with sugar and salt and cool.
- Put washed currant and horseradish leaves, dill umbrellas and peeled garlic cloves on the bottom of a 3-liter saucepan, and put cucumbers tightly on top.
- Pour the gherkins with brine, put the bay leaf with peppercorns and cover everything with an inverted plate. Put oppression on top and remove the pan with cucumbers to slightly salt in the refrigerator for one day.
Quick salted cucumbers with garlic and mustard
Lightly salted cucumbers with garlic and mustard are crispy and tasty. And preparing them will not be difficult.
Ingredients:
- Cucumbers - 1 kg
- Garlic - 4 cloves
- Sugar - 1 tablespoon
- Table vinegar - 1 tsp
- Salt - 2 tsp
- Mustard - 0.5 tsp
- Ground black pepper - 0.25 tsp
- Dill - bunch
Cooking quick salted cucumbers with garlic and mustard:
- Cut the washed cucumbers into quarters and place in a deep bowl.
- In a small bowl, mix all the spices: vinegar, mustard, ground pepper, salt, sugar, finely chopped dill and garlic grated on a fine grater. Add all this mass to a container with cucumbers.
- Mix everything well, cover the cucumbers with a plate and refrigerate for a couple of hours.
