How to cook pickled cucumbers quickly? TOP-5 recipes for pickling cucumbers in a jar, saucepan, bag, with garlic, herbs, mustard … Cooking features and culinary advice. Video recipes.
Pickled cucumbers are a traditional appetizer of Russian cuisine. Unlike pickled cucumbers, they cook much faster, and thanks to a short salting, they turn out to be spicy and less salty. Today there are a huge number of all kinds of ways to prepare them. In recent years, recipes for instant salted cucumbers have been popular, which are eaten in an hour and a half. Such quick lightly salted cucumbers are cooked in a saucepan, jar or bag, in brine, oil or mineral water, with garlic, spices or herbs … Try all the recipes and you will find for yourself the option that you like best.
Quick Pickles - Cooking Features & Cooking Tips
- The best varieties of pickled cucumbers are Nezhinsky, Muromsky, Competitor and Favorite. But pickled gherkins of the varieties Era, Etap, Nosovsky, Avangard, Altai, Voronezh, Beregovoy will be no less tasty.
- Bitter cucumbers are not suitable for pickling.
- Pickled cucumbers have a lumpy (not smooth) skin. It is rather thick, and the spines on the tubercles are black and prickly.
- Choose cucumbers with dense skin that are difficult to pierce with your fingernail. With a thin skin, the vegetable will not crunch.
- It is preferable to take short-fruited cucumbers, ranging in size from 5 to 15 cm.
- It is good to use slightly unripe cucumbers for pickling without a hint of yellowness. Yellowness indicates that the fruit is overripe, and the peel with seeds is tough.
- For pickling, it is preferable to take home garden small cucumbers. They have a pleasant aroma and sweet taste.
- It is advisable to cook fresh gherkins, only plucked from the garden.
- If the crop is not harvested on the eve of cooking, pre-soak the fruits in ice water for 5-6 hours so that they absorb moisture. Although the time of soaking in water depends on the degree of lethargy of the fruit.
- To make the cucumbers salted faster, cut off the ends on both sides, and you can cut the large fruits into pieces.
- Various herbs and spices can be used to prepare crispy pickled cucumbers: cloves, tarragon, cherry, horseradish and grape leaves, caraway seeds, dill and mushroom herbs, mint, bay leaves, oak leaves, nutmeg, basil, leaves of fruit trees and shrubs.
See also how to prepare hot cucumbers for the winter.
Quick Pickles in a Jar
The advantage of pickling cucumbers in a jar is that oppression is not required, unlike a saucepan. Although it is more convenient to get gherkins out of the pan. The recipe involves pouring cold water, which makes the cucumbers crisper.
- Caloric content per 100 g - 45 kcal.
- Servings - 4
- Cooking time - 30 minutes
Ingredients:
- Cucumbers - how much will fit in a 3-liter jar
- Garlic - 5 cloves
- Dill greens - a few twigs
- Dill umbrellas - 2 pcs.
- Water - how much will it take
- Table vinegar - 1 tablespoon
- Salt - 3 tablespoons
Cooking quick pickles in a jar:
- Wash the cucumbers and cut off the ends on both sides so that they marinate faster.
- Place an umbrella of dill and a few sprigs of herbs at the bottom of a well-washed jar.
- Peel the garlic, cut into 2-3 pieces and put half of the serving in the jar.
- Fill the cucumbers tightly into the jar to the very top.
- Top with the remaining dill, garlic and salt.
- Pour everything with boiled cold water, pour in vinegar and close the jar with a plastic lid.
- Leave the cucumbers to marinate at room temperature for half an hour.
- Refrigerate pickled cucumbers in an instant jar before eating, if desired.
Pickled cucumbers in a saucepan
Quick cooking of pickled cucumbers in a saucepan, hot. The recipe takes a little longer than the previous version. At the same time, gherkins are no less crispy and aromatic. In addition, it is convenient to put them in a saucepan and get ready-made vegetables out of it.
Ingredients:
- Cucumbers - 1 kg
- Water - 1 l
- Salt - 1 tablespoon
- Sugar - 1 tsp
- Garlic - 3 cloves
- Currant leaves - 2 pcs.
- Horseradish leaves - 2 pcs.
- Dill umbrellas - 2 pcs.
- Bay leaf - 2 pcs.
- Black pepper - 5 peas
- Table vinegar - 1 tablespoon
Cooking pickled cucumbers in a saucepan:
- Wash the cucumbers and cut off the "butts". Cut the fruit into quarters if desired to speed up the cooking time.
- For the brine, boil water along with sugar and salt and cool.
- Put washed currant and horseradish leaves, dill umbrellas and peeled garlic cloves in a saucepan.
- Place the cucumbers tightly on top.
- Pour the brine over the vegetables.
- Add bay leaf, peppercorns and vinegar to the pan. If desired, you can not add vinegar, then the cucumbers will turn out not pickled, but lightly salted.
- Make oppression by covering the cucumbers with an inverted plate and placing something heavy on top.
- Remove the cucumbers in a saucepan and marinate in the refrigerator for 2 hours.
Pickled cucumbers in a package
Pickled cucumbers in a bag in a quick way help out especially well when it is not possible to prepare a pickle, for example, in nature. Cucumbers are salted in their own juice, which makes them crunchy. In addition, the bag is conveniently stored in the refrigerator.
Ingredients:
- Cucumbers - 1 kg
- Salt - 1 tablespoon
- Garlic - 1 head
- Basil and dill - 1 bunch each
- Allspice - 2-3 peas
- Black and allspice - 5 peas
Cooking pickled cucumbers in a bag:
- Wash the cucumbers, if necessary, pre-soak in cold water.
- Pierce the cucumbers with toothpicks in several places to make them cook faster.
- Wash the greens, peel the garlic. Cut everything not too finely.
- Put the herbs and garlic in a plastic bag. For strength, you can use two bags by nesting one inside the other.
- Place the cucumbers on top.
- Put black and allspice peas on them. You can crush them with a knife to give the spices more flavor.
- Sprinkle the cucumbers with salt, close the bag tightly and shake to mix the ingredients.
- Refrigerate the bag for 3 hours.
Quick pickles with garlic
Serve incredibly delicious pickled cucumbers with garlic with boiled young potatoes. They are also suitable for preparing any vegetable salad, for example, Olivier. The ingredients are per liter can. If you wish, you can increase them to the desired amount.
Ingredients:
- Cucumbers - 4-5 pcs.
- Garlic - 2 cloves
- Dill umbrellas - 2 pcs.
- Parsley sprigs - 3 pcs.
- Currant leaves - 2-3 pcs.
- Water - 1 l
- Salt - 2 tablespoons
- Coriander seeds - 15 pcs.
- Ground black pepper - a pinch
Cooking quick pickles with garlic:
- Wash the cucumbers and cut them into pieces if necessary.
- Peel and cut the garlic in half. You can leave small cloves intact.
- Wash sprigs of dill, parsley and currant leaves.
- Put garlic, currant leaves, dill and parsley sprigs in a clean jar.
- Fill the container with cucumbers, laying them vertically, and put a sprig of parsley on top.
- For brine, add salt to boiling water, add coriander seeds, black pepper and salt and boil everything for 5 minutes.
- Pour hot brine over the cucumbers and close the jar with a plastic lid.
- Leave the quick garlic pickles at room temperature for 5 hours.
Quick salted cucumbers with mustard
Thanks to vinegar, quick salted cucumbers will be ready to eat in just a couple of hours, and mustard vegetables will acquire a spicy light pungency. If you like hot snacks, you can double the amount of mustard.
Ingredients:
- Cucumbers - 1 kg
- Garlic - 4 cloves
- Sugar - 1 tablespoon
- Salt - 2 tsp
- Table vinegar - 1 tsp
- Mustard - 0.25 tsp
- Ground black pepper - 0.25 tsp
Cooking quick salted cucumbers with mustard:
- Wash the cucumbers, cut into quarters and place in a deep bowl.
- Add salt, sugar, vinegar, mustard, ground pepper. Also add chopped dill and grated garlic.
- Stir the food, cover with a plate or lid, and refrigerate for a couple of hours.
