TOP-6 recipes for cooking lightly salted cucumbers in a package, in a jar, in brine, with garlic, with dill, quick, crispy … Cooking secrets. Video recipes.
By the middle of summer, when fresh vegetables have been fully enjoyed, the table is diversified - lightly salted cucumbers. This is a real find and a wonderful summer snack, an addition to salads, vegetable and meat dishes. They are easy and quick to prepare, and are also healthy. They contain a large amount of fiber, they ensure the normal functioning of the digestive system, and are recommended for poor appetite, stress and atherosclerosis.
Lightly salted cucumbers - cooking secrets
- For starters, choose cucumbers that are small, strong, thin-skinned, and pimpled. They should not be yellow and bitter.
- It is important for lightly salted cucumbers to take gherkins of approximately the same size so that they are evenly salted.
- It is advisable to use spring water. You can replace it with bottled or filtered tap water.
- You can cook cucumbers in a glass jar, but it is more convenient - in an enamel saucepan. You can use a ceramic or glass container.
- You will need a lid or large plate to crush the cucumbers. It may also require oppression.
- Before cooking, cucumbers are recommended to be soaked so that they become crisp and stronger. After 3-4 hours, they will become firm and elastic. Moreover, it is recommended to soak even gherkins, only collected from the garden.
- Be sure to put dill, currant leaves and horseradish leaves in the blank. Horseradish protects against mold, disinfects, gives an unforgettable taste and aroma, and currants give crispness and aroma.
- Do not use iodized salt and sea salt. It is better to take a large or stone one. Small ones will not work, vegetables can become soft from it. The classic proportion of salt is 2 tablespoons. for 1 liter of water.
- Lightly salted cucumbers in hot brine will be ready in a day, in cold brine - 2-3 days.
- When the cucumbers stand for 4-5 hours and the hot brine has cooled down, put them in the refrigerator, because in the cold, the fermentation process slows down and the cucumbers will remain lightly salted longer. Although gradually they will still become salty. Therefore, it is best to cook in small portions.
- Add fresh cucumbers to the prepared pickle as you eat it. They will taste a little different, but they will be well salted.
- The addition of 1-2 tablespoons will speed up the process of cooking cucumbers. sugar in a 3-liter jar.
See also how to prepare crispy lightly salted cucumbers in a bag in your own juice.
Lightly salted cucumbers in a package
The quickest and easiest way to cook lightly salted cucumbers is to cook gherkins in a bag. You can even make such a snack outside the home, for example, in nature, outing, dacha. This requires a minimum amount of food.
- Caloric content per 100 g - 56 kcal.
- Servings - 6
- Cooking time - 340 minutes
Ingredients:
- Cucumbers - 6 pcs.
- Salt - 1 tablespoon
- Spices (bay leaf, allspice peas, dill, garlic) - to taste
Cooking lightly salted cucumbers in a package:
- Put the washed cucumbers in a tight plastic bag. To speed up the salting process, first cut them into identical pieces and pierce with a fork.
- Add salt and any spices to taste.
- Tie the bag and shake to distribute all the spices evenly.
- Lightly salted cucumbers in the package will be ready to eat in 30 minutes.
Lightly salted cucumbers with garlic
Crispy lightly salted cucumbers with garlic cook quickly, while gherkins are aromatic and tasty. The appetizer will go well with most dishes, but boiled potatoes are the best.
Ingredients:
- Cucumbers - 500 g
- Garlic - 2-3 cloves
- Dill - a few twigs
- Carnation - 1 bud
- Black peppercorns - 5 pcs.
- Allspice peas - 3 pcs.
- Salt (coarse) - 1 tsp
Cooking lightly salted cucumbers with garlic:
- Wash the cucumbers, cut off the ends on both sides and cut them lengthwise into 4 parts.
- Wash the dill and chop finely.
- Place cucumbers and dill in a plastic container.
- Add minced garlic, cloves and salt.
- Add black and allspice peas.
- Place the lid on the container and shake to distribute the spices evenly. In this case, juice will immediately appear.
- Send the cucumbers to the refrigerator for 4 hours, shake them occasionally.
Crispy salted cucumbers
Use crispy salted cucumbers as an independent snack with a piece of bread and a slice of bacon, or serve with fried potatoes, mashed potatoes, meat, fish, salads, etc.
Ingredients:
- Water - 1 l
- Cucumbers - 1 kg
- Salt - 2 tablespoons
- Garlic - 5 cloves
- Mint - 1 stem
- Black currant leaves - 5-6 pcs.
- Cherry leaves - 5-6 pcs.
Cooking lightly salted crispy cucumbers:
- Wash cucumbers, currant leaves, cherries and mint leaves.
- Leaves, remember with your hands, so that they quickly give off taste with aroma and put on the bottom of the pan.
- Peel the garlic, cut into several pieces and send to the pan.
- Cut off the ends on both sides of the cucumbers and place on top of the spices.
- Dissolve the salt in cold water and stir to dissolve.
- Pour the brine over the cucumbers so that they are completely covered.
- Close the container with a lid and leave the cucumbers to salt for a day.
Lightly salted cucumbers in a jar
Unlike other recipes, the recipe for lightly salted cucumbers in a jar is the closest to the traditional recipe. Therefore, the taste of gherkins is rich and bright, and this is a consequence of the fermentation and fermentation process.
Ingredients:
- Cucumbers - 5 pcs.
- Garlic - 3 cloves
- Dill - 0.5 bunches
- Water - 1 l
- Salt - 2 tablespoons
- Peppercorns - 5 g
- Bay leaf - 1 pc.
Cooking lightly salted cucumbers in a jar:
- Wash the cucumbers, cut off the ends on both sides and place in a jar. If you want them to be salted faster and better, cut the fruits into pieces.
- Peel the garlic and cut into slices. Wash and chop the dill. Send the spices after the cucumbers.
- Pour water into a saucepan, salt, put peppercorns and bay leaf. Boil the brine and pour over the cucumbers.
- Close the jar with a plastic lid and leave the cucumbers at room temperature to cool. Then send them to the refrigerator. After a couple of days, they will turn more yellow, which indicates their readiness.
Lightly salted cucumbers in brine
In this recipe, you can select the temperature of the brine. It can be cold or hot. If you pour hot water over the gherkins, they will be ready in 8-10 hours, cold water - 2-3 days.
Ingredients:
- Cucumbers - 1 kg
- Salt - 2 tablespoons
- Water - 1 liter.
- Sugar - 1 tsp
- Mint - 1 stem
- Black currant leaves - 5-6 pcs.
Cooking lightly salted cucumbers in brine:
- Wash the cucumbers and distribute evenly in the jar.
- Add salt and sugar, mint with black currant leaves to the jar and cover with boiled water.
- Close the container with a lid, shake several times and leave to cook.
- If using hot brine, keep the cucumbers indoors to cool to room temperature. Then put them in the refrigerator. If you fill the gherkins with cold water, immediately send them to the refrigerator.
Lightly salted cucumbers with dill
This wonderful appetizer combines the freshness of summer vegetables with a bright spicy, salty and pungent taste at the same time. Therefore, many will love the aromatic and crispy lightly salted cucumbers with dill. After all, this is both an appetizer and an addition to many dishes.
Ingredients:
- Water - 1 l
- Salt - 3 tablespoons
- Dill - 5-6 branches
- Garlic - 5 cloves
- Cucumbers - 1 kg
Cooking lightly salted cucumbers with dill:
- Wash the cucumbers and cut off the ends on both sides.
- Peel the garlic and cut into plates, wash the dill.
- Put the cucumbers in the jar, shifting the dill and garlic. Add peppercorns if desired.
- Dissolve the salt in water at room temperature and pour the gherkins with chilled brine.
- Leave the lightly salted dill and cucumbers to cook for 2 days.
Video recipes:
Quick salted cucumbers with garlic and dill, no vinegar
Lightly salted cucumbers in a package
Lightly salted crispy cucumbers
