Crispy lightly salted cucumbers are one of the favorite summer dishes of many gourmets. They are loved by both young and old, and they are prepared in just half a day. In this review, you will learn how to quickly pickle delicious gherkins.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Today I will tell you a recipe for how to cook crispy salted cucumbers in a short time. Of course, there are faster ways to pickle cucumbers, for example, in a bag without pickle, but this recipe is also very good.
Pickling gherkins should be chosen in bright green color, small in size, strong and with "pimples". You can get these in the supermarket, but it's better at the grandmother's bazaar. Urban living conditions provide certain conveniences like running water. Although it is better to salt vegetables in the country, where you can immediately remove the cucumbers from the garden just before the salting itself. Such fruits will be the most delicious, juicy and crunchy.
You can buy spices for salted pickles at the supermarket, which sells special sets of herbs for pickling cucumbers. But spices are also sold by my grandmother in the market. Each housewife includes those inflorescences that they like the most in the spice set. The most popular are umbrellas and fresh bunches of dill, horseradish leaves, black currant and cherry, tarragon. Cherry, horseradish and currant leaves help keep gherkins firm and crunchy. To the above list, add bay leaves, cloves, garlic, black pepper.
- Caloric content per 100 g - 16 kcal.
- Servings - 2 cans of 0.5 l each
- Cooking time - 30 minutes soaking, 10 minutes preparatory work, 6-8 hours for salting
Ingredients:
- Cucumbers - 10 pcs.
- Garlic - 1 head
- Horseradish leaves - 2 pcs.
- Dill greens - a few twigs
- Bay leaf - 2 pcs.
- Dill inflorescences - 4 pcs.
- Currant leaves - 4 pcs.
- Cherry leaves - 4 pcs.
- Salt - 2 tablespoons
- Drinking water - 500 ml.
Cooking lightly salted cucumbers with currant and cherry leaves
1. Carefully sort the cucumbers, removing the spoiled or yellow ones. Sort by size, the same size, so that they are evenly salted, put in a basin and fill with cold water. Leave the gherkins for half an hour. They will be saturated with liquid, become crispy and elastic. Especially this procedure needs to be done if the cucumbers were picked yesterday.
2. Prepare the jars in which you will salt the cucumbers. Wash all herbs and leaves under running water and dry with a paper towel. Divide into 4 parts, two servings in each container, to the bottom and top. Dip one part of herbs and spices to the bottom of the jar.
3. Peel the garlic, chop finely and also divide into four parts. Put one of them in banks.
4. Rinse the soaked cucumbers with fresh water, dry and place in a jar. To make the cucumbers salted even faster, cut off the ends on both sides.
5. On top of the cucumbers, place the remaining herbs, herbs and spices.
6. Dissolve the salt in hot water and stir well until the crystals are completely dissolved. Then fill the cucumbers with it. Seal the jars with lids and keep at room temperature for 6 hours.
7. After this time, try the cucumbers. They should be lightly salted. If you are satisfied with the degree of their salting, send the jars to the refrigerator and store them for 1-2 days. However, remember that the longer they are in the brine, the more salty they will become.
See also a video recipe on how to cook lightly salted cucumbers.
