Salted cucumbers are considered the number one snack in the summer, and this is not surprising, because what could be better than crispy pickled cucumbers with a spicy aroma to young ones with butter or cracklings. Salted cucumbers are considered a traditional dish of Russian cuisine, however, cucumbers have long been salted in Belarus, Ukraine, Moldova and many other countries, in particular, in China.
The classic recipe for lightly salted cucumbers involves pouring cucumbers and herbs with cold brine, followed by their infusion for several days in warmth. This method of short-term pickling of cucumbers is called cold. In addition, there are other ways of salting - hot and dry. The hot method, you guessed it, differs from the cold one in the temperature of the brine, namely that it must be hot.
The dry method of cooking lightly salted has become especially popular in recent years. Its essence lies in pickling most often chopped cucumbers in their own juice, along with salt, spices and herbs. As a result of such salting, it is possible to prepare lightly salted cucumbers quickly in a saucepan or in a package in just 1 hour. Agree that it is very convenient if you can not bear to eat delicious cucumbers.
Regardless of which recipe you use to prepare this appetizer, remember that cucumbers must be very fresh - elastic, juicy. Of course, ideally, these are cucumbers that have just been picked. But don't be discouraged if you don't have one. Sluggish cucumbers can also be "reanimated". Just fill them with cold water and leave for 5-4 hours. During this time, they will be saturated with moisture and become juicy and elastic.
As for the size of cucumbers, for pickling them in a jar, it is best to take cucumbers in the gherkin stage or no longer than 10 cm. If you have large cucumbers, then salted instant cucumbers in a saucepan- that's what you need. They are ideal for dry salting, which we mentioned above. Well, now let's get straight to the recipes.
Lightly salted cucumbers quickly: the best recipes
Lightly salted cucumbers (cold way)
Ingredients:
- cucumbers - 1.5 - 2 kg;
- garlic - 3 cloves;
- pepper (sweet) - 2 pcs.;
- old dill - 0.1 kg .;
- cherry leaves - 5-6 pieces;
- currant leaves - 4-5 pieces;
- salt - 4 tbsp. l.;
- water - 1 l.
Wash small cucumbers well under water. If they have a bitter skin, then fill them with cold water and set aside to soak for 6 hours. Peel the garlic and then cut it into small pieces. Then wash the green leaves, dill and sweet pepper (you can leave the seeds on the pepper). Prepare a container in advance where your cucumbers will be pickled. Take glass jars or a deep bowl.
At the bottom of this container, put the sweet pepper, spices and garlic. Put the cucumbers in such a way that there are no large voids between them. Put garlic, spices and pepper on top. Then make a brine and fill it with cucumbers. Cucumbers must be completely in brine. In order for salted cucumbers to cook quickly, you need to leave them for a day in a warm room, since in the cold they will cook much longer.
Now let's look at how to cook lightly salted cucumbers - a quick recipe in a saucepan.
Lightly salted cucumbers in a saucepan - recipe
Ingredients:
- Cucumbers - 1 kg.,
- Young dill - a small bunch,
- Garlic - 5-6 cloves,
- Rock salt - 1 tbsp. a spoon.
Cut cucumbers into slices or thin strips. You can also use a vegetable peeler to cut them into thin long slices. Pass the garlic through a press. Chop the dill with a knife. Put cucumbers in a saucepan, add garlic and dill. Add salt. After that, mix the cucumbers well with your hands. Cover the saucepan. Place in the refrigerator for 1 hour.
Lightly salted cucumbers - a quick recipe in a saucepan, which you will now recognize, is also called Korean or Chinese. Cucumbers according to this recipe are spicy, crispy and with an oriental flavor, due to the use of sesame oil and soy sauce.
Lightly salted cucumbers in Chinese - recipe
Ingredients:
- Cucumbers - 1 kg,
- Soy sauce - 100 ml.,
- Sesame oil - 3 tbsp. spoons,
- Sesame grains - 1 teaspoon,
- Hot chili pepper - 1 pc.,
- Garlic - 1 head.
Cut the washed cucumbers lengthwise into 4 parts. Put them in a saucepan. Mix soy sauce, sesame oil, sesame seeds in a separate bowl. Chop hot pepper into small cubes. Peel and then finely chop the garlic. Add pepper and garlic to the sauce. Mix the marinade and pour over the cucumbers. Cover the pot with a lid and shake. Place the cucumbers in the refrigerator to marinate for one hour. Salted cucumbers are eaten in Chinese style with wooden sticks.
Quick salted cucumbers in a bag - recipe
Ingredients:
- cucumbers - 2 kg;
- salt - 2 tablespoons;
- fresh dill;
- garlic - 1 pc.;
- vegetable oil - 6 tbsp;
- vinegar - 4 tablespoons;
- spices to taste.
This is probably one of the fastest ways to cook lightly salted cucumbers. For this salting method, you need a medium-sized plastic bag. First, wash the cucumbers well under water. If the peel is bitter, then you can peel them off and lightly salted cucumbers will become even more tender. In this case, cucumbers must be cut, because this is the key to their quick salting. After that, finely chop the dill and garlic.
Put garlic, dill, salt to cucumbers and pour in vinegar. Add also vegetable oil. To mix everything well, put the cucumbers with spices in a bag and shake vigorously. Put the bag in the refrigerator. Our beautiful quick pickled cucumbers in a bag will be ready in 2 hours, and they will have a lightly salted taste in 20 minutes.
Spicy salted cucumbers with carrots - recipe
Ingredients:
- cucumbers - 1 kg .;
- garlic - 1 clove;
- carrots - 300 g;
- sugar - 60 g;
- salt - 1 tbsp;
- red pepper - 0.5 tsp;
- vinegar - 50 ml;
- vegetable oil - 60 ml.
Cucumbers can be salted not only by themselves, but also with various vegetables, such as zucchini, carrots, onions, eggplants, or fruits and berries (often apples are used). In this case, cucumbers will be marinated with carrots and red pepper, which will make them even spicier and more delicious.
Rinse the cucumbers thoroughly in cold water and cut off the tips on both sides. Then cut them into at least 8 pieces lengthwise. Peel the carrots from the peel and grate on a coarse grater. Mix with cucumbers. Squeeze the garlic to the cucumbers with a press. Then sprinkle in the salt, sugar and pepper. Next, pour in the vegetable oil, and then the vinegar. Mix cucumbers with dressing thoroughly, arrange in jars and close with lids.
Set aside lightly salted cucumbers for about 1 hour in a warm room, and then hide in the refrigerator. Salted cucumbers are ready.
Lightly salted cucumbers quickly (hot way)
Ingredients:
- cucumbers - 1 kg .;
- garlic - 3 cloves;
- currant leaves, cherries;
- dill (umbrellas);
- salt - 1 tbsp. for 1 liter of water.
This method of cooking lightly salted cucumbers is practically no different from the classic preparation of lightly salted cucumbers, the only difference is that our cucumbers will be poured with boiling water. It is this moment that will speed up the salting process. Rinse cucumbers under cold, running water.
In order for them to become even more crispy, they can be soaked for a couple of hours in water. Wash the greens well. Peel the garlic. Place half of the greens for pickling on the bottom of the glass jar, then place the cucumbers tightly on top, and garlic on them. Put the rest of the greens on top. Boil water, then dilute salt in it and pour cucumbers with brine. Leave them overnight in a warm place. So quickly and simply you will get delicious lightly salted instant cucumbers.
Quick salted cucumbers in 5 minutes
Ingredients:
- cucumbers - 800 g;
- vegetable oil - 0.1 l.
- salt - 1 tbsp.
The incredible speed of cooking these cucumbers is obtained due to their fine cutting. Since greenhouse cucumbers can also be used for this recipe, it is also called a winter recipe. Wash the cucumbers well under water. Cut off their tips and carefully cut them into rings (the width of the rings is about 4-5 cm), and then we cut these rings into thin straws (the thickness is about 1 cm).
Transfer the cucumber strips to a bowl, sprinkle with salt, and then pour in the vegetable oil. Mix cucumbers with marinade. Put them in a jar, close the lid tightly and shake vigorously for 5 minutes. And now our lightly salted instant cucumbers are ready. In just 5 minutes you can get such an amazing snack that simply does not leave anyone indifferent.
Ingredients:
- cucumbers - 3 kg;
- garlic - 4 cloves;
- vinegar (9%) - 2 tablespoons;
- black pepper (peas) - 2 tsp;
- water - 1 l.;
- salt - 2 tablespoons;
- sugar - 1 tsp;
Consider the incredibly simple quick pickled cucumber recipe. Rinse cucumbers well under water. Cut off the tips on both sides of the cucumber. Pierce the cucumbers in several places with a knife so that they marinate better. Peel the garlic and cut it into small pieces. Take a jar where you will put cucumbers. Wash it well with baking soda. Next, put cucumbers in it and sprinkle with garlic and pepper. Then you need to make a brine.
Consider a quick recipe for lightly salted cucumbers. It will take very little time and tomorrow, you can enjoy delicious cucumbers. First you need to prepare the cucumbers for pickling, that is, wash them well, cut off the “butt” on both sides and pierce each cucumber in the middle with a knife. Next, start preparing the brine. Pour salt into the water. Let the brine boil for 3-4 minutes.
Then finely chop the garlic. Rinse the greens. To make our salted instant cucumbers more crispy, you need to put greens (currant leaves, horseradish, oak) in a jar. Put cucumbers tightly in a jar and put some more greens on top. In order for them to be ready tomorrow, fill them with hot brine. Jars with salted cucumbers should stand warm for at least 5-7 hours. The very next day, drain the brine until the cucumbers have absorbed a lot of salt. Quick pickled cucumbers ready.
Quick pickled cucumber recipe
Ingredients:
- cucumbers - 2 kg;
- coarse salt - 3 tablespoons;
- water - 2 liters;
- dill - 1 bunch;
- garlic - 5 cloves;
- hot pepper - to taste;
- currant leaves, horseradish
- mustard seeds - 3 tbsp.
Wash cucumbers well. Take a basin or a large bowl, place the cucumbers in it and fill them with water so that they are completely in the water. Let them sit for a couple of hours. After the time has elapsed, drain the water and cut off the ends of the cucumbers. Next, put the water to boil. At the bottom of the vessel, where the water boils, lay green leaves (currant, horseradish). Next, put the cucumbers in a separate bowl, sprinkle them with pre-chopped garlic and dill.
Peppers can be put entirely on cucumbers. Sprinkle with mustard seeds. Add salt to boiling water and stir. Next, remove the brine from the heat and let it cool. Pour cucumbers with warm brine and put horseradish leaf on top. When the cucumbers are completely cool, put them in the refrigerator. According to this recipe, salted cucumbers will be ready on the second day.
They are considered a traditional and widespread snack of Russian cuisine. Unlike pickled cucumbers, lightly salted cucumbers cook much faster. Unlike pickled cucumbers, which are aged in brine for a long time, lightly salted cucumbers, due to short pickling, turn out to be less salty and spicy. Hence the name.
Today, there are a large number of different ways to prepare lightly salted cucumbers. In recent years, recipes for lightly salted instant cucumbers, which can be eaten in just half an hour, have begun to enjoy wide popularity. Such salted cucumbers are prepared in a bag with various herbs and spices, without any brine.
Cucumbers prepared in this way are also delicious, but those who have tried them know very well that they taste significantly different from classic cucumbers that were cooked in brine and aged for 2-3 days.
Quick salted cucumbers in a jar unlike lightly salted cucumbers in the package, they have a characteristic sour taste and a more spicy aroma, due to fermentation that occurs in brine. Today I want to offer you a recipe for quick salted cucumbers in a jar, from the category of grandmother's recipes. You can eat such cucumbers the next day, but if you wait 2-3 days, you can enjoy the full bouquet of their taste.
Before proceeding with the recipe and learning how to cook crispy lightly salted cucumbers, I want to give a list of herbs and spices that can be used to pickle cucumbers. In addition to the ingredients that you see below, you can use cloves, caraway seeds, dill, mushroom grass, tarragon, cherry, horseradish and grape leaves, mint, bay leaf, oak leaves for pickling cucumbers.
Basic ingredients for one liter jar:
- Cucumbers - 4-5 pcs.,
- Garlic - 2 cloves,
- Dill umbrellas - 2 pcs.,
- Parsley sprigs - 3 pcs.,
- Currant leaves - 2-3 pcs.
Brine Ingredients:
- Water - 1 liter,
- Salt - 2 tbsp. spoons,
- Coriander grains - 10-15 pcs.,
- Ground black pepper - a pinch
Quick salted cucumbers in a jar - recipe
To get truly crispy lightly salted cucumbers, it is recommended to use them immediately after they have been plucked from the garden. This is the ideal option. After lying down for a while, even in the refrigerator, the flesh of cucumbers becomes looser and less juicy. To restore freshness to cucumbers before salting or pickling, it is recommended to soak them in cold water for 1-3 hours.
The time for soaking them in water will depend on how lethargic they are. To make cucumbers pickle faster, cut off the ends on both sides. Large cucumbers can additionally be cut lengthwise into two or four parts.
Prepare the remaining ingredients for pickling cucumbers. Peel the garlic cloves. Cut them into two pieces. Small garlic cloves can be left as is. Wash the sprigs of dill, parsley and currant leaves.
Scald the jar in which you will cook salted cucumbers with boiling water, or sterilize over steam. Put currant leaves, sprigs of dill and parsley, garlic in a jar.
Fill the jar with cucumbers. Cucumbers lay out in a vertical position.
Place a sprig of parsley on top.
Prepare the brine. Pour salt into boiling water.
Add coriander seeds for flavor.
You can additionally put cloves if you like its smell, mustard seeds, allspice and black peppercorns. In the brine for lightly salted cucumbers, I added only coriander and ground black pepper. Marinade for salted cucumbers should boil for about 5 minutes.
Pour cucumbers with hot brine.
Close the jar with a plastic lid. Leave it warm for 2 days.
Quick salted cucumbers in a jar. A photo
During this time, the brine will become cloudy and become sour, and the cucumbers themselves will change their color to a more yellow one. It means that crispy salted cucumbers in a jar ready. They are incredibly tasty with boiled young with dill. And with them you can cook a lot of delicious vegetable salads. Enjoy your meal.
Our recipe without seaming. We store handsome men under the usual nylon lid in the refrigerator or cellar.
If you love salted cucumbers, take a walk under the heading "Easy recipes" - "Home-made preparations". The fastest recipes are waiting for you. - from 15 minutes to 2 hours. And extra-crunchy in mineral water - in just 12 hours.
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Ingredients for a 3 liter jar/pot
For a 3 liter jar or pan:
- Cucumbers -1.5 kg (about the same size)
- Spice leaves - 4-5 pcs. each:
- Currants or cherries
- Horseradish, preferably with petioles, in which all the power
- Umbrellas of dill, you can with sticks and green paws
- Garlic - 4-6 cloves (adjust to taste)
- Black peppercorns - to taste
For brine:
- Water - about 1.5 l (preferably NOT chlorinated: from a pump room, spring, settled tap water)
- Salt per 1 liter of water - 1 tbsp. spoon with slide
- You can add sugar: for 1 liter of water - 1 tbsp. spoon without slide
* That is, in our recipe for 1.5 liters of water we put 1.5 tbsp. tablespoons of salt and to taste 1.5. Art. spoons of sugar.
The choice of salt for such recipes has nuances: see the photo below.
You can easily find the greens you need in the markets and large supermarkets. The set is usually called "a bouquet for pickling cucumbers."
How to prepare vegetables for pickling
My cucumbers, pour cold water and let stand for 1-2 hours. We wash all the leaves, measure out salt and sugar. Peel the garlic cloves and cut in half. 
Trim off the ends of each vegetable. This will allow them to dry out faster. You can prick with a fork in several places - not deep, for the sake of damaging the skin.
How to properly place vegetables in a container.
- Bookmark in a jar (wash clean with soda): the first layer is desirable to make vertical and dense. Further - according to the size, as it turns out.
- Bookmark in the pan (enamel or stainless steel): also tight, but horizontally flat.
Horseradish can only be laid on top. Divide the rest of the spicy leaves and garlic into 2 parts. One part - to the bottom of the jar / pan. And we put the second part of aromatic additives together with horseradish - on top of cucumbers.
We use all the parts in the dill and do not cut the stems from the horseradish leaves. They contain the most substances that are important for a crispy result.
How much brine do we need? Usually 1.5 liters of brine is enough for a 3 liter jar. If there is not enough for the selected container, we cook more according to the proportion indicated above.
Be aware that rock salt can leave a "dirty residue". We filter it through cheesecloth. Or just carefully drain the salty liquid - so that the cloudy sediment remains at the very bottom.
Option number 1. How to pickle in a cold way (24-36 hours)
The result is the most colorful and crunchy.
For cucumbers about 10 cm, it will take 1-1.5 days until the classic lightly salted taste. It is this recipe that gives natural fermentation and probiotic value to the fermented product.
Preparing cold brine:
- We heat half the water and dissolve salt and sugar in it. We combine the warm salty part and the second half of the water, let it cool completely.
What do we do with prepared vegetables:
- Pour cold brine over vegetables and leaves. We leave for 8-10 hours at room temperature- under a towel. Then we move it to the refrigerator.
- After 24 hours, a great snack is ready to eat.
We store vegetables in the refrigerator. If kept in brine, the cucumbers will continue to pickle. If you get it, they will remain perfectly lightly salted. You can report fresh vegetables to the brine - as space becomes available. The brine is quite suitable for up to 7-10 days.
Option number 2. How to pickle in a hot way (8-12 hours)
The fastest option.
Such cucumbers lose a little in color and crunch, but pickling itself is faster. Already after 8-12 hours, vegetables delight with pleasant salinity.
Prepare and pour hot brine in proportion from the recipe above:
- Add salt and sugar to boiling water and stir quickly.
- Let the solution cool before pouring into cucumbers - 3-5 minutes.
- Pour the vegetables until covered and at room temperature set the salting to cool - for 6-8 hours.
- Good to do at night. You can try cucumbers in the morning.
Surely, they will appeal to those who like the most lightly salted options. Per night (8-10 hours) we will definitely get a decent sample of a traditional snack. Another 2 hours in the refrigerator, so that the vegetables are well cooled, and you can serve them for dinner.
All the secrets of classic salted cucumbers
What cucumbers to choose for pickling?
We like to visit big bazaars where it is easier to find pickled varieties. With them, our efforts are doomed to success. Distinctive features: thin skin with numerous pimples, firm flesh, often small or medium in size (cucumber fits in the palm of an adult).
The most popular varieties are Nezhinsky and Rodnichok. Many others will do: Far East, Phoenix, Salting, Altai, Voronezh, Coastal, Impreso and Magnificent.
How to prepare vegetables?
It is advisable to soak in cold water for at least 1-2 hours. You can cut off the ends right away.
How to put cucumbers in jars?
We sort by size and try to put approximately the same vegetables in a jar. Bookmark - vertical, upright. The first layer always turns out like this, then - as they enter.
What water is better?
Better NOT chlorinated. This nuance for 200% success has been verified more than once. We are lucky to live near the pump room.
If using tap water, let the chlorine dissipate: stand for 6-8 hours.
What container to use?
If it is convenient for you to salt in a spacious dish, then choose a pan - enameled or stainless steel. Volume 3+ liters.
If you want traditionally in a jar, then 3 liter glass and the most common lids are nylon. This recipe is without rolling. Our cucumbers will be kept cold.
How to prepare jars and lids?
We wash the jars and nylon lids with a brush with soda and rinse well in running water. We do not use any detergents. They are more difficult to wash off, and cooked vegetables can have a harmful chemical aftertaste.
What spices and leaves are required and for what?
The standard choice of spicy additives, proven over the years, is horseradish, oak, cherry and / or currant leaves, dill, garlic. Sometimes - black peppercorns. The rest of the experiments - how will it go with the purchase and mood.
Leaves of oak, currant, cherry and horseradish are responsible for the crunch. At least 2 types should be in the recipe.
For aroma, dill umbels (inflorescences) are the strongest option. We sometimes do without them (ordinary twigs).
What else is added to salted cucumbers?
Almost everything that people deal with in their latitude of residence. Grape leaves, basil, mint, cumin, oregano, hot red pepper.
An interesting alternative is obtained with an apple. We need a sour or sweet and sour hard variety like Antonovka. For 1.5 kg of vegetables, a small fruit is 100-150 g.
How delicious to use the results of our labors?
Any cold soups, salads and snacks. To alcohol and just like that. And all those who are losing weight will appreciate the dish for "Hurrah!". Few calories, lots of goodness, and a safe richness of flavor during dietary restrictions.
We will be glad to know that salted cucumbers according to the classic recipe with step-by-step photos are now clearer to you than ever. And that means you'll soon be making the perfect sample of a naturally fermented pickle. Choose cold brine.
Health is delicious!
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The difference between lightly salted cucumbers and salted ones is that they can be cooked much faster and with less salt. The minimum amount for 1 liter of water and 2 kg of vegetables is 1 tbsp. l. with a slide, maximum - 2 tbsp. l. For the marinade, soy sauce, sugar and vinegar are sometimes used.
Recipe for crispy salted cucumbers with cold water
- Time: 3 days.
- Servings: 5 persons.
- Difficulty: easy.
This is the easiest pickling recipe, but it will take more time. Water can be used both ordinary and mineral. The finished snack can be stored in the refrigerator for 3-4 months.
Ingredients:
- garlic - 1 head;
- cucumbers - 1 kg;
- salt - 2 tbsp. l.;
- mineral or cold boiled water - 1 l;
- dill - 1 bunch.
Cooking method:
- Dissolve salt in water.
- Rinse and dry the dill, chop finely.
- Peel the garlic, cut each clove in half.
- Put half the dill and garlic in liter jars.
- Next, pack the vegetables in tightly. Trim off the ends and prick a few times with a fork.
- Top with the remains of garlic, dill, pour brine to the neck.
- Keep at room temperature for 3 days.
Recipe with boiling water
- Time: 12 hours.
- Servings: 4 persons.
- Difficulty: easy.
Lightly salted instant cucumbers require hot brine. If you make a snack in the morning, then by the evening it will already be possible to try it. Vegetables are kept in cold brine for 2-3 days.
Ingredients:
- oak leaves - 4-5 pieces;
- cherry or currant leaves - 4-5 pieces;
- dill umbrellas - 4-5 pcs.;
- black peppercorns - to taste;
- cucumbers - 1.5 kg;
- water - 1.5 l;
- salt - 1 tbsp. l. with a hill.
Cooking method:
- Boil water, add salt, stir.
- Leave the brine to cool for 3-5 minutes.
- Arrange vegetables in jars, fill with water, cork with lids.
- Leave for 6-8 hours, preferably overnight.
Pickled cucumbers in a jar
- Time: 3 days.
- Servings: 4 persons.
- Difficulty: medium.
For an appetizer according to this recipe, it is better not to take salad varieties of cucumbers. Ideal fruits for pickling: not bitter, slightly pimply, as in the photo. For a more original taste, you can use red capsicum.
Ingredients:
- rock salt - 1 tbsp. l.;
- cucumbers - 1 kg;
- dill with umbrellas - 1 bunch;
- horseradish leaves, currants - 4-5 pieces;
- water - 1 l;
- garlic - 4 heads.
Cooking method:
- Soak vegetables for 2 hours in cold water.
- Peel the garlic, rinse the dill and leaves, put most of it on the bottom of the jar.
- Cut off the tails of the cucumbers, place the vegetables in a jar.
- Put the rest of the herbs and garlic on top.
- Dissolve salt in water, pour cucumbers with brine.
- Leave for 2 days.
- Then drain the brine, pour boiling water over everything, cover with a lid.
- Wrap, leave for 15 minutes, then drain the water and repeat the procedure again.
- Boil the brine for the last time, then pour it into a jar and immediately roll it up.
- Turn upside down and leave to cool completely.
- Cucumbers are crispy and lightly salted, they can be stored until late spring.
Salting with garlic
- Time: 1 day.
- Servings: 5 persons.
- Difficulty: easy.
The most crispy and delicious cucumbers are obtained by cooking them in spring water. A popular variety for snacks is Nezhinsky. Keep it in the refrigerator for no more than 5 days, because then the vegetables become too salty.
Ingredients:
- horseradish leaves - 4-5 pieces;
- fresh cucumbers - 2 kg;
- garlic - 16 cloves;
- dill - 2 bunches;
- coriander - 2 tsp;
- water - 3 l;
- salt - 3 tbsp. l.
Cooking method:
- Soak vegetables in cold water for a couple of hours.
- In one liter of water dissolve 1 tbsp. l. salt, boil.
- Put a few horseradish leaves, a couple of sprigs of dill, and garlic on the bottom of another pan.
- Next, lay out the washed vegetables.
- Place the remaining dill on top, pour the coriander.
- Pour in hot brine and press down with a plate.
- Leave overnight at room temperature.
Cucumbers on mineral water
- Time: 1 day.
- Servings: 4 persons.
- Difficulty: easy.
Mineral water-based brine for lightly salted cucumbers makes them more crispy and rich. In addition, since vegetables are not boiled, they retain most of their beneficial properties.
Ingredients:
- mineral water with gas - 1 l;
- medium-sized cucumbers - 1 kg;
- granulated sugar - 1 tsp;
- sea salt - 2 tbsp. l. with a slide;
- stems and caps of dill - to your taste;
- garlic - 5 cloves;
- coriander seeds - 1 dessert spoon.
Cooking method:
- If the vegetables are large, then cut them into several parts. Cut off the ends of each cucumber.
- Dill cut into stems and greens, leave the umbrella intact.
- Crush the coriander in a mortar, peel the garlic.
- Place half of the spices prepared for the marinade at the bottom of the jars.
- Next, lay the cucumbers tightly. Scatter the rest of the dill and garlic on top.
- Dissolve sugar, salt in mineral water, add coriander.
- Pour the brine into jars, cover with a lid, leave for a couple of hours.
- Next, remove the salting in the refrigerator for 6-8 hours.
Instant recipe with sugar in a bag
- Time: 6 hours.
- Servings: 5 persons.
- Difficulty: easy.
The lightly salted snack according to this recipe has a spicy sweetish aftertaste. Fruits need to be taken small so that they fit in the bag. Of the spices for the dish, horseradish, parsley, dill are suitable.
Ingredients:
- sugar - 1 tsp;
- cucumbers - 1 kg;
- salt - 1 tbsp. l.;
- garlic - 1 head;
- dill with umbrellas - 1 bunch.
Cooking method:
- Soak cucumbers in water for 2 hours.
- Finely chop the garlic and dill.
- Remove the cucumbers from the water, cut off the ends, put in a bag.
- Pour sugar, salt, chopped garlic and dill.
- Leave in the refrigerator for 2 hours, then take it out, shake vigorously and put it back for another 3-4 hours.
Salting with lime and mint
- Time: 50 minutes.
- Servings: 5 persons.
- Difficulty: easy.
This recipe makes for a refreshing snack. Cooking lightly salted cucumbers will take only half an hour. Instead of peppercorns, you can use ground pepper, but it is less saturated and fragrant.
Ingredients:
- allspice - 3 peas;
- lime - 3 pcs.;
- mint - 4 sprigs;
- cucumbers - 1.5 kg;
- black pepper - 4 peas;
- salt - 2 tbsp. l.;
- sugar - 1 tsp;
- dill - 1 bunch.
Cooking method:
- Rinse the vegetables, cut off the ends on both sides, cut each lengthwise into 2-4 parts.
- Wash and dry the lime, grate its zest, grind in a mortar and pepper together.
- Squeeze juice from the remaining citrus fruits, finely chop the dill and mint.
- Transfer the fruits to a bowl, sprinkle with spices, salt, pour juice, mix gently, leave for half an hour.
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