The best recipe for lightly salted crispy cucumbers. Lightly salted cucumbers in mineral water. Lightly salted cucumbers "Rostov Sweet".
Recipe 1. Lightly salted crispy cucumbers, instant recipe
Ingredients:
- Cucumbers - a kilogram,
- garlic - one head,
- dill-1 bunch,
- currant leaves - 9-15 leaves,
- peppercorns (black).
To fill:
- 2st. tablespoons of salt
- Mineral water - 1 liter.
Preparation:
Pre-cut the cucumbers on one side and the other. At the bottom of the container, put 3-5 currant leaves, a third of the dill, 2-3 garlic cloves and a few black peppercorns. Then put half of the cucumbers in the pan. Cover them with 3-5 currant leaves, 2-3 garlic cloves, a few black peppercorns and half of the remaining dill. Add the remaining cucumbers, also covering them with 2-3 garlic cloves, 3-5 currant leaves, a few black peppercorns and the remaining dill. Mix mineral water with salt. Stir well and pour over the cucumber saucepan. Mineral water promotes quick pickling of cucumbers. Cover with a small plate so that not a single cucumber floats. And everything will be ready tomorrow.
Recipe 2. Five-minute recipe (Spicy)
Ingredients:
- Cucumbers - 1 kilogram,
- garlic - 2 cloves,
- salt - one tbsp l. (with a slide),
- black pepper,
- Red pepper,
- dill - 3 branches.
Preparation:
Pre-wash the cucumbers with a brush, as the peel absorbs too much toxins and dirt. Trim on one side and the other. Cut into four pieces. We put in a bag, so the cucumbers are salted faster. Then chop the garlic into small pieces and chop the dill. We put it in a bag. Add red and black pepper to taste, it all depends on how much you like hot. We put 1 tbsp. l. (with a slide) salt.
We tie the package. The main thing is that the bag is free so that the cucumbers can be shaken. Shake and leave for ten minutes.
Recipe 3. Recipe for lightly salted cucumbers with bay leaf
Ingredients:
- Cucumbers-0.5 kg,
- dill,
- garlic-3-4 cloves,
- bay leaves-2-3 pcs.,
- salt-2 tsp.,
- sugar-2 tsp.,
- hot water - 1 cup.
Preparation:
We cut the cucumbers into four parts, send them to the container. Finely chop the dill, send it to a container with cucumbers. Dip the bay leaves in a cup of hot water (for one minute). Chop the garlic, add together with the bay leaf to a container with cucumbers. Salt, sugar. Mix and place in a bag (no holes). We tie and leave for an hour, while shaking the bag every 20 minutes.
Recipe 4. Recipe for crispy salted cucumbers
Ingredients:
- Cucumbers - 2 kg,
- dill,
- garlic - 1 head,
- 2 tbsp salt (no slide).
Preparation:
Soak the cucumbers in water for 1-2 hours (preferably cold). Coarsely chop the dill and garlic, pour into a container with cucumbers. Season with salt, cover the container and stir well. Leave it on the table for a day.
Recipe 5. Lightly salted instant cucumbers
Ingredients:
- Cucumbers - 2 kg,
- 1 head of garlic
- horseradish leaves - 5-6 pcs.,
- cherry leaves - 5-6 pcs.,
- dill,
- salt - 2-3 tbsp. l.,
- mineral water (highly carbonated) - 1.5 l,
- black peppercorns.
Preparation:
Cut the horseradish, cherry and dill leaves into three equal parts and add the third part to the bottom of a 3 liter jar. Add 6-7 cloves of garlic. Place half of the cucumbers vertically in the jar. Add 2-3 tbsp. l salt and fill with mineral water. Cover the top with some horseradish leaves, cherries and dill. Put the remaining cucumbers and cover with the remaining herbs. Add 1 tbsp. l salt. Fill with mineral water and cover with a lid. We put it in the dark for a day and cool place but not in the refrigerator.
Recipe 6. Lightly salted crispy cucumbers
Ingredients:
- Cucumbers-2 kg,
- horseradish root - 4 pcs. medium size,
- garlic - 7 cloves,
- currant leaves - 15 pcs,
- dill - 3 branches.
For the marinade:
- Vodicka (for a three-liter bottle) - 1.5 l,
- salt-2 tbsp. l. with a slide.
Preparing the marinade:
Boil water and add 2 tbsp. l. salt and stir well.
Preparation:
Put currant leaves, dill and half of finely chopped horseradish in a pre-prepared jar. Add 3-4 cloves of garlic. We set the cucumbers tightly into the jar, add the remaining garlic and horseradish root. Pour the marinade into a jar and cover with a nylon lid. After 24 hours at room temperature everything will be ready.
Recipe 7. Lightly salted cucumbers for the winter
- Cucumbers - 1.5 kg
- cherry leaves - 3-4 pcs.,
- currant leaves - 4-5 pcs.,
- horseradish - 2 roots,
- garlic - 2-3 heads,
- dill - 3-4 umbrellas,
- celery - 2 sprigs,
- black peppercorns - 6-7 pcs.
For brine:
- Salt - 3 tbsp. l,
- water - 1.5 liters.
Preparation:
Soak the cucumbers in cold water for a few hours. After soaking, cut the cucumbers on both sides. We clean horseradish and garlic. Put on the bottom of the jar half of the cherry leaves, currant leaves, half of the celery, half of the dill, garlic and horseradish and 6-7 black peppercorns. Place half of the cucumbers in the jar. Add any remaining greens on top of the cucumbers. Place the remaining cucumbers in the jar. Fill with brine. Cover with a lid. Cucumbers are salted for two days.
Recipe 8. Lightly salted crispy cucumbers
Ingredients:
- Cucumbers - 1 kg,
- currant leaves,
- dill (fresh or old umbrella),
- garlic - 2-3 cloves,
- cherry leaves,
- horseradish leaves.
For brine:
- Vodichka-1 l.,
- salt - 2-3 tbsp. l.
Preparation:
Boil water, dissolve salt in it and cool or take cold boiled water and dissolve immediately.
Preparation:
Wash the herbs thoroughly. Leave the cucumbers in cold water for a couple of hours so that they are crisper. We put half of the greens at the bottom of the pan, the leaves can be taken even with twigs. Chop the garlic there. We put cucumbers, pre-cut on both sides (so that they can become lightly salted faster, moreover, it is believed that the tips have the most nitrates). For pickling, the cucumbers must be placed vertically, so they become lightly salted better and faster. It is better to take cucumbers of the same size, so they will be salted at the same time. Fill the cucumbers with brine, it is better to strain the brine, since sometimes there are small pebbles in the salt. If there is not enough liquid, just dilute it again. Cover the cucumbers on top with the remaining herbs. On top, chop the cucumbers with a clean towel and leave until the evening, on the table. Cover in the evening and refrigerate. And remember, the smaller the cucumbers, the faster they are salted. For example, if you take 10 cm cucumbers, they will be ready within 24 hours. Those who love very lightly salted cucumbers will be ideal for that. If you want the cucumbers to be more salted, it may be better if they stand a little longer. As you eat lightly salted cucumbers, you can put fresh ones in this brine, you won't be able to use the brine endlessly, but you can do it up to two weeks. Then you will need to make fresh. Cucumbers need to be stored in the refrigerator not to overexpose, otherwise they will turn from lightly salted into highly salted.
Recipe 9. Quick-cooking lightly salted crispy cucumbers
Ingredients (recipe for a three-liter can):
- Cucumbers - 2 kg,
- cherry leaves (currants can be used) - 5-6 pcs.,
- bay leaves - 3-4 pcs.,
- garlic (preferably young) - 1 head,
- black peppercorns - 6-7 pcs.,
- black hot pepper- 2 pcs.,
- horseradish leaves - 2 pcs.,
- salt - 2 tbsp. l. (with a slide),
- mineral water (highly carbonated) - 1.5 liters.
Fill preparation:
For 1.5 liters of mineral water, put 2 tbsp. l. salt, always with a slide. Stir well.
Preparation:
First, prepare the cucumbers, cut them on both sides and CUT (do not cut) in the middle. Put on the bottom of the jar either cherry leaves or currant leaves. Put 3-4 bay leaves. Coarsely chop the garlic, add to the jar. Add black hot peppers, for those people who have stomach problems or small children, this is not recommended. Add black peppercorns 6-7 pcs. We also put one horseradish leaf on the bottom (the second will be on top), coarsely chopped dill. Spread the cucumbers tightly. Put horseradish leaf, dill on top. Fill with mineral water and salt. Cover with gauze and leave at room temperature for a day. After that, you can eat them, but it is advisable to cover with a nylon lid and refrigerate.
Crispy salted cucumbers fast food, each of the presented ones will suit you perfectly. All recipes are very simple and quick to prepare.
Have a nice day and bon appetit))
It's a strange thing. Cucumbers are on sale all year round, and lightly salted - so you want in the summer. To be small, it is advisable to directly from the garden, so that with a crunch. So tasty!
Of course, you can buy them at the store. But do they compare in taste with homemade ones. Moreover, cooking them is not at all difficult. And even the most inexperienced housewife will delight her household when she can easily master the process of preparing lightly salted cucumbers according to the fastest recipes.
A quick recipe for salted cucumbers - general principles
Cucumbers
Young small cucumbers will be most suitable, even non-standard ones will do. Large cucumbers are used whole or cut. Of course, when selecting cucumbers for pickling, it is necessary to exclude yellowed, bitter and very dark ones.
Cucumbers that have just been removed from the garden are considered the best.
It is advisable to select even cucumbers, approximately equal in size. They will be salted evenly.
Water
A prerequisite in every quick recipe for lightly salted cucumbers is to pre-soak them in water, always in cold water. Most recipes use brine. And this also requires water. Perfect option- this is a well or spring. If not, you can buy water at the store. As a last resort, you can use tap water, the exception is chlorinated.
Dishes
Most often, glass jars are used in quick recipes for lightly salted cucumbers, plastic containers, pots, even plastic bags.
It is best to use an enamel pot. First of all, it is advisable to pour boiling water over both the pan and the jar. And only after that add the spices.
Herbs and spices
A rare quick recipe for lightly salted cucumbers does without basic seasonings, garlic and dill. Moreover, dill is used both by umbrellas and branches. And cherry, currant and oak (leaves and branches), horseradish (root and leaves) will make the cucumbers strong and crispy. The spice bouquet can be supplemented with parsley, basil, mint. The hostess does not have to limit herself to the spices suggested in the recipes, but to use those that are at her disposal, those that she loves. Moreover, she can change their number to her own taste.
Salt
The most suitable for light salting is rock salt... In no case is it recommended to use iodized salt, as well as fine salt. For a liter of brine water, you will need 1-2 tablespoons of salt.
Lightly salted cucumbers "It couldn't be easier"
Ingredients:
about two kg of cucumbers (better than small ones),
a few sprigs of dill,
5-6 large cloves of garlic,
litere of water.
Cooking method:
The cucumbers have already been washed and soaked in cold water. Trim the ends first
Divide the dill in half, it can be used with whole branches, or you can cut the branches into 2-3 parts, you can only use the stems.
Crush the garlic.
Put half of the dill and garlic in a jar, previously scalded with boiling water.
Fold the cucumbers.
On top of the cucumbers, the remaining half of the dill.
Boil the salted brine and pour boiling into a jar.
Leave to cool, and until the lid cools down, do not close tightly. Close before placing the jar in the refrigerator.
In the evening, salted, the next morning ready-made cucumbers. Bon Appetit!
Lightly salted cucumbers "Urgent"
This is an express version of the previous recipe. For their preparation, it is better to use cucumbers. big size and a 1 liter pot or plastic container.
Ingredients:
a long greenhouse cucumber or 2-3 large cucumbers,
4-5 cloves of garlic
a few sprigs of dill,
a pinch of ground black pepper,
Cooking method:
Cut the cucumber (or cucumbers) into circles and put in a saucepan (or container).
Finely chop the garlic and dill.
Stir them with salt and add to the cucumbers.
Close the container with a lid. Shake several times.
Now, for spiciness, add ground black pepper to the cucumbers, just a little.
Close the lid again and shake once.
Wait only half an hour and serve the cucumbers as a snack.
Bon Appetit!
Lightly salted cucumbers "Rostov kids"
Ingredients:
3 kg of small cucumbers,
a few sprigs of dill,
one or two bay leaves
a few cloves of garlic
two liters of water.
Cooking method:
Put half of the leaves, dill and garlic on the bottom of a three-liter jar.
Lay out the cucumbers.
Boil water with salt, adding Bay leaf and peppercorns, cool slightly and pour hot into the jar.
In the morning, you can eat cucumbers.
Bon Appetit!
Lightly salted cucumbers "Rostov sweet"
Ingredients:
a kilogram of small cucumbers,
a few sprigs of dill,
a few sheets of cherries and black currants,
a few peas of black pepper,
one or two bay leaves
a few cloves of garlic
litere of water.
Cooking method:
Cut off the ends of washed and soaked cucumbers.
Rinse currant and cherry leaves and dill in cold water.
Make cuts in the garlic cloves, but you can just cut them into pieces.
Put half of the leaves, dill and garlic on the bottom of a liter jar.
Lay out the cucumbers.
On top of the cucumbers there is another layer of spices.
Boil water with salt (1 tablespoon) and sugar (2 tablespoons), add bay leaves and peppercorns, cool slightly and pour hot into a jar.
Until the brine has cooled, do not close the lid tightly and do not put it in the refrigerator.
In the morning, you can eat cucumbers.
Bon Appetit!
Lightly salted cucumbers "Skorospelka"
Ingredients:
3 kg of medium-sized cucumbers,
a few sprigs of dill,
black currant and horseradish leaves,
a few cloves of garlic
2.5 liters of water.
Cooking method:
The cucumbers have already been washed and soaked. It remains to cut them off from the ends.
Rinse the dill branches, black currant leaves and horseradish.
Chop the garlic larger.
Pour boiling water over the saucepan and place half of the spices on the bottom.
Then carefully put the cucumbers on the spices, preferably vertically.
Spread the rest of the spices on top of the cucumbers.
Stir salt in cold boiled water and pour over cucumbers.
Boil water and salt and pour over the cucumbers while hot.
Cover the pan with a napkin, and put a flat plate on top without any oppression.
In the first case, the cucumbers will be ready in two or three days.
In the second, the sample can be removed after 8 hours.
Bon Appetit!
Lightly salted cucumbers "Yummy kids"
Ingredients:
two kilograms of small cucumbers,
dill umbrellas,
apple tree leaves,
horseradish leaf, but you can use the root,
cloves of garlic
two liters of water.
Cooking method:
Trim the ends of pre-washed and soaked small cucumbers, and those that are larger can be additionally pierced in the middle with a knife.
Rinse apple and currant leaves, dill and horseradish leaves as well. If we use horseradish root, chop it finely.
Cut into the garlic cloves.
Pour boiling water over the jar and put apple and currant leaves, horseradish, finely chopped, or its leaves, cut garlic cloves and half dill on the bottom.
Put the cucumbers on a layer of spices.
Boil the salted brine and pour hot into the jar.
Put the rest of the dill on top of the cucumbers.
Cover the jar with a lid and set aside for a while to cool.
Later, a jar of cucumbers can be sent to the refrigerator.
Serve in the morning.
Bon Appetit!
Lightly salted cucumbers "Krepyshi"
Ingredients:
3 kg of cucumbers,
a few sprigs of dill,
black currant leaves,
horseradish root,
oak leaves,
a few cloves of garlic
black peppercorns,
2.5 liters of water.
Cooking method:
Cut off the tips of pre-washed and soaked cucumbers.
Rinse currant leaves and dill in cold water.
Do the same with oak leaves.
Select a pot suitable size, but you can also use a jar, even a deep bowl, pour over boiling water.
On the bottom, you can lay out both oak leaves and whole branches.
Add to them half of the currant leaves and part of the dill.
Finely chop the horseradish root, crush the garlic and send it all there.
Now fold the cucumbers, preferably vertically (here it is very important that they are about the same size).
Add salt and pepper to boiled water, let cool slightly and pour hot into a saucepan.
Put the rest of the spices on top of the cucumbers.
Cover and store in a cool place.
After 8-9 hours, the cucumbers are ready.
You can also use cold brine, salt mixed in cold boiling water. In this case, it is better to crush the peppercorns and toss them into a saucepan along with other spices. And the readiness of the cucumbers will have to wait a couple of days.
Bon Appetit!
Quick recipes for lightly salted cucumbers: useful tips and tricks from my grandmother
... Before salting, the cucumbers must be thoroughly washed, and then placed in water for a while. The colder the water, the better. This is a prerequisite.
... My grandmother used only well water. If you take tap water, the same recipe will give a completely different, less successful, result. By the way, to improve the quality of the water, you can dip a silver spoon into it.
... The best taste is for small cucumbers with pimples. They are sweet and dense, which means they will be crispy.
... As a rule, the skin of the cucumbers is cut off at the ends. Grandma said that cutting off the end and trying on the tongue is the most the right way recognize a bitter cucumber. But you can simply pierce with a knife or fork if they are used whole.
... When laying cucumbers in the dishes during the salting process, it is undesirable to tamp them.
... If you need to cook a large number of lightly salted cucumbers, it is better to put them in a bowl in several layers, separating them with spices.
... If, according to a quick recipe for lightly salted cucumbers, cucumbers are poured with cold brine, it takes 2-3 days for readiness, if hot, 8 hours are enough.
... Cucumbers, drenched in hot brine, must first be cooled, and later put in the cold. If you are using a glass jar, you should only close the lid tightly before putting it in the refrigerator. It is in the refrigerator that they will remain lightly salted longer.
Preparing lightly salted cucumbers for any housewife will not be difficult. Choose any recipe and very soon the homemade ones will be happy to crunch at the table the most delicious lightly salted cucumbers in the world.
Lightly salted cucumbers have been a favorite snack on the table of Russians for more than one hundred years. The secrets of their preparation were traditionally passed down from grandmothers to granddaughters, and today crispy pickles are the pride of many housewives. In our super-fast age, lightly salted cucumbers are especially popular, the recipe for which allows you to feast on them almost a couple of hours after cooking.
- Some helpful tips
The most widespread are three methods of preparing this delicious snack: cucumbers in hot or cold brine, in own juice and the so-called "dry" method of pickling or lightly salted cucumbers in a package.
Before you start pickling, you need to know that if you cook lightly salted cucumbers in a cold way, they will only be in 2-3 days, but if you use hot, but not boiling brine, then you can taste the cucumbers in 8-10 hours ...
Some helpful tips
Although the methods for quickly salting cucumbers are radically different from each other, there are some tricks that are common to everyone:
- When choosing vegetables for pickling, you need to try so that they are all approximately the same size, so they will be salted more evenly.
- Instant salted cucumbers are especially crispy if placed in cold water for about 3 hours before cooking.
- Before salting, it is necessary to cut off the ends, since this is where nitrates usually accumulate, and in addition, in a cut form, they will cook faster.
- In a container for salting, it is better to place vegetables vertically, which will allow them to be salted more evenly.
- Cucumbers cannot be tamped tightly into the jar, this will prevent them from being completely saturated with brine.
- A jar or other container in which lightly salted cucumbers are prepared should not be tightly closed, but better covered with a napkin, since the fermentation process cannot take place without air.
- In addition to traditional dill, horseradish, parsley, black currant leaves, horseradish and cherries, you can add oak leaves, tarragon and green anise umbrellas to cucumbers.
- Spices such as bay leaves, hot peppers and cloves will most successfully cook lightly salted cucumbers per day.
- Lightly salted cucumbers will remain really lightly salted only if they are stored in the refrigerator.
Lightly salted cucumbers in brine
This quick salting method is the most popular, and each housewife has her own version, differing in the bouquet of spices or additional ingredients.
Here are two traditional recipes for making lightly salted cucumbers.
Classic Russian recipe for lightly salted cucumbers in brine
For a kilogram of cucumbers, you will need 3-4 thin horseradish roots, 3 cloves of garlic, a few peas of black pepper, a teaspoon of dried dill (you can use the same amount of parsley root).
Wash cucumbers, keep for 2-3 hours in a container with cold water, then we drain the water, cut off the tips of the cucumbers and put them in a container for pickling, shifting them with dry dill, horseradish root and herbs.
For 1 liter of brine, which is usually enough for a kilogram of cucumbers, put about 70 grams of salt (2.5-3 tablespoons) per liter of water and peppercorns in boiling water and leave to boil for about 10 minutes. Cool the brine slightly and pour the vegetables. The appetizer will be ready in a day, and the presence of horseradish in the brine will allow you to store the cucumbers in the refrigerator for a long time.
Tip: Best suited for quick pickling are small common cucumbers (not gherkins), strong, bright green, thin-skinned and covered with "pimples". By the way, the presence of "pimples" just testifies to the fact that it is really pickling, and not a salad variety of cucumbers.
Lightly salted cucumbers with apples
For 1 kg of cucumbers, you need to take 2 apples with sourness (green), 10-12 black peppercorns, several sprigs of parsley and dill, 3-4 cherry leaves, 10-12 black currant leaves, one small head of garlic and salt.
Wash cucumbers, herbs and apples. Cut off the tops and ends of the cucumbers. Cut the apples into quarters without removing the core. Peel and disassemble the garlic into cloves. Put all the ingredients in a salting container in layers, add black pepper. For brine, salt is added to boiled water in a proportion of 2 tbsp. l. per liter of water and mix thoroughly. Then everything is poured with hot brine and wait from 8 to 12 hours, depending on the size of the cucumbers and the temperature in the room.
Tip: To simplify your task, you can put in prepared jars (washed and dried) filled with cucumbers required amount salt and spices, gently pour boiled and slightly cooled water. Then close the jars with lids and shake several times so that the salt dissolves faster.
Lightly salted cucumbers, cooked in a bag
The fastest way to cook is lightly salted cucumbers in a package, the recipe for which is extremely simple. This method is ideal for preparing this delicious snack at a picnic or summer cottage, as you do not have to boil the water to make the brine.
Various additives can be used to add spice to such cucumbers. Let's dwell on a few recipes that will help you make lightly salted cucumbers, which will be ready in just half an hour.
Lightly salted cucumbers with lime juice
How to make lightly salted cucumbers that will be ready for the table in just half an hour? There is also such an original recipe. You will need:
- 1.5 kg of small cucumbers;
- 5 peas of allspice and 7-8 peas of black pepper;
- 5 sprigs of mint and the same amount of dill with umbrellas;
- 4 small limes;
- one tsp Sahara;
- 3 and a half st. l. coarse salt.
Rinse the cucumbers, cut off the tops and ends, cut each cucumber lengthwise into halves or quarters and place in a deep container.
For the brine, we prepare a special mixture for which I wash the limes, dry them, remove the zest from them with a fine grater and grind it in a mortar with 2 tbsp. l. salt, sugar and peppercorns. Then mix the resulting mixture with lime juice, add finely chopped dill stalks and mint leaves along with the stalks to it.
Pour the vegetables with brine, sprinkle with chopped herbs and the remaining salt and mix. After half an hour, you can serve this original appetizer to the table, having previously shaken off salt and herbs if possible.
If the whole cucumbers are salted in this way, without cutting, then they will not be ready so quickly and the salting process must necessarily take place in the refrigerator.
Tip: To quickly make lightly salted cucumbers, it is better to take coarse salt. And you can use and sea salt but not iodized.
Recipe for lightly salted cucumbers with zucchini
For such a snack, only young zucchini are suitable. For 1 kg of cucumbers, you need to take 1 kg of zucchini, 3 tbsp. l. salt, a few cherry leaves, 2 - horseradish and 6-7 - black currant, dill sprigs with umbrellas, 4-5 peeled garlic cloves and 1 tsp. Sahara.
Cucumbers and zucchini are washed, dried and trimmed. Peel off the zucchini and cut into slices. Dill and garlic are chopped. All ingredients are put in layers for salting. Leave it warm for an hour and a half, and then put it in the refrigerator for about 3 hours .
Lightly salted cucumbers in their own juice
We bring to your attention several simple recipes how to pickle salted cucumbers in your own juice. First of all, for this you need to prepare cucumber juice, for which peeled cucumbers (preferably large ones that are not suitable for pickling) are passed through a juicer, rubbed through a sieve or chopped in a blender.
As an original recipe, we will consider the preparation of spicy salted cucumbers, but you can vary the spices to your taste.
Recipe for spicy lightly salted cucumbers
You will need 10 small cucumbers and 4-5 large ones in order to squeeze the juice out of them. You also need to take one chili pepper, three cloves of garlic, a leaf of horseradish, an umbrella of dill and st. l. salt.
Vegetables are washed and dried. Large cucumbers are peeled and passed through a meat grinder. We take into account that for one three-liter jar, you need to take about 1.5 liters of cucumber puree. At the bottom of the jar, put a horseradish leaf, a couple of dill umbrellas, a clove of garlic cut into two parts and sprinkle with one tbsp. l. salt.
Then we fill 1/3 of the jar with a cucumber mass, put there in an upright position a part of the cucumbers intended for pickling. Put horseradish, dill, hot pepper, garlic and a spoonful of salt on top again. Add the cucumber mass and lay out the cucumbers again. Upper layer sprinkle with salt. We close the jar with a lid. The snack will be ready in 2 days.
We hope that now you know how to cook lightly salted cucumbers quickly and tasty to please your family and friends with a savory snack. And if you know other recipes for crispy appetizers, you can share them with us.
07 Aug 2017,
So the time has come for vitamins, vegetables and fruits. I really like all kinds of pickles, for example, pickle tomatoes, Bell pepper, cabbage, zucchini, mushrooms. But my favorite snack is crispy salted cucumbers. The recipe for lightly salted cucumbers I have tested over the years, my grandmother still salted them like that. Cucumbers are crispy and savory in taste. The secret is simple, before pickling cucumbers need to be pierced with a thin knife and held in cold water for a couple of hours. Then the cucumbers are crispy, like in a jar. Simple brine, salt, sugar, peppercorns, water. Be sure to add fresh dill, umbrellas, leaves to the pickling jar black currant, horseradish leaves. Such a bouquet of spices will create a delicious taste and aroma for lightly salted crispy cucumbers. In principle, according to this recipe, they can be rolled up in jars for the winter.
To prepare according to the classic recipe with a photo, we need 1 day, the number of servings is 6.
Ingredients:
Fresh cucumbers, better small size- 1 kg
Rock salt - 1 tablespoon
White sugar - 3 tablespoons
Table vinegar 9% - 1.5 tablespoons
Pepper sweet pea- 4 pieces
Fresh dill, umbrellas - 2 branches
Black currant leaves - 1 sprig
Horseradish leaves - 1 piece
Filtered water - 1 liter.
The classic recipe for lightly salted cucumbers:
We buy at the market or pick fresh cucumbers in the garden, preferably small ones, so that it tastes better. We cut off the butts. We pierce them in different places thin knife. Fill with cold water and set aside for 2 hours. Then the cucumbers are crispy.
Cooking the brine. Pour water into a saucepan, throw allspice with peas, you can add black.
Pour in rock salt, not Extra.
We also add sugar.
We buy a pickling set on the market - dill, black currant leaves and horseradish. Of course, you need to rinse the greens.
The water boiled. Add vinegar.
Put herbs for pickling in a glass jar, put cucumbers tightly and fill everything with hot brine. You can also put garlic, bitter pepper in a pod, cloves or tarragon in a jar.
We put a jar on the windowsill or all this can be salted in a saucepan. Let the cucumbers stand warm for 5 hours.
And then in the refrigerator for a day.
That's all, crispy salted cucumbers are ready! Fast and tasty, we prepared a great snack for the whole family. The main thing is that everything is natural, without dyes. the result is crispy and tasty. You can also add them to salads. And a great recipe for preservation for the winter. They can be kept in the fridge for 2 weeks, but I always run out earlier!
Perhaps there is no such person who would not love delicious, aromatic, crunchy cucumbers. It does not take long to prepare them, and the result will delight your loved ones. Be sure to try our other recipes as well.
1. Crispy salted cucumbers on mineral water, a quick recipe
For a kilogram of small cucumbers, you need to take 3-4 cloves of garlic, parsley and dill to taste, 2 tbsp. l. salt without a slide, a liter of carbonated mineral water.
1. At the bottom of the dish we put greens, and on top of a row of cucumbers, we have previously cut off the tips from both sides.
2. Now again - greens and garlic, cut into rings and cucumbers, one to one.
3. Finish with laying herbs and garlic.
4. Dissolve the salt in a liter of mineral water and fill our cucumbers with this solution. Cover and refrigerate for 12 hours. The next day, the cucumbers will be ready.
5. It is very fast and delicious. Such cucumbers can be made at any time of the year.
2. Lightly salted cucumbers in a jar, a quick recipe in 5 minutes
For six medium cucumbers, we need 8 cloves of garlic, salt to taste and a medium bunch of dill.
1. Remove the tips of the cucumbers and cut them into 4 parts, slices.
2. We put in a container for salting.
3. Press the garlic in a garlic press and send it to our cucumbers, salt.
4. Add finely chopped dill to them.
5. Cover the container with a lid and shake thoroughly.
6. After about 5 minutes, repeat shaking.
7. Lightly salted cucumbers will be ready in 10 minutes. Bon Appetit!
3. The classic recipe for lightly salted cucumbers in cold water in a saucepan
To cook lightly salted cucumbers according to this recipe, we need:
- horseradish leaves, inflorescences or dill greens;
- a few peas of black pepper;
- 3-4 cloves of garlic;
- lavrushka;
- salt, sugar for brine.
1. For salting, we will use a plastic container. We put bay leaves, peppers, herbs, chopped garlic on the bottom.
2. Then we proceed to the laying of cucumbers. Large - cut in half, and small - whole.
3. Prepare the brine separately. In liter cold water dissolve 2 s. l. salt and one sugar. We fill them with our cucumbers and close the lid. After a day, lightly salted cucumbers are ready. You crunch - you will not resist!
4. Recipe for crispy salted cucumbers
Summer is in full swing and on warm nights cucumbers ripen like mushrooms after rain. It's time to think about preparations for the winter.
