Many begin to cook these cucumbers, so only fresh large quantities appear. Experienced housewives begin to share their own recipes on how to make salted cucumbers. After all, there are a lot of ways. This is a special preparation, beloved by many, for the winter, which goes especially well with fried potatoes, and with other dishes. There are no particular difficulties in their preparation, but nevertheless there are nuances that you need to know. Only in this way will the cucumbers be delicious and crisp.
Nuances and Secrets
It is important to know how to make salted cucumbers delicious and juicy. To do this, you will need to take into account several fundamental nuances.
Firstly, cucumbers should be selected a similar size for one container, only in this way they can be salted evenly. Remember that one of the benefits of low-salting is the ability to correct the unpretentiousness of some cucumbers. After they lie in brine, they become one better than the other.
Secondly, cucumbers must first be soaked in cold water for at least two hours. It is at this stage that they become crispy and resilient. Note that many cook cucumbers in jars, but for practical purposes it is convenient to do this in an enameled pan. So it will be more convenient and easier to get them every day for dinner.
Thirdly, you need to clearly know how to make salted cucumbers in hot or cold brine. The cooking time will depend on this. When you take on a hot pickle, be prepared to try your creation after 24 hours, and after a cold pickle, it will take two to three days (everything will depend on the size of the vegetables).
Fourth, note that salt must be taken in rock and coarse. From the fine salt of the Extra variety, the cucumbers will stop crackling. But this is an important factor.
And finally, fifth, remember the proportions that are suitable for almost any brine. For one liter of water, you need to take two tablespoons of salt.
Hot way
Many people prefer the hot method of salting, how to make salted cucumbers with this method, you will learn from this article. So, we need the following ingredients:
- two kg of cucumbers;
- salt in the required amount - two tablespoons for every liter of water;
- three dill umbrellas;
- three cloves of garlic;
- a small pod of hot pepper;
- several peas of allspice and coriander;
- leaves of cherry and currant.
Cooking process
Hot pickle is the best way to quickly make salted cucumbers. First they need to be cut off on both sides. Peel the garlic thoroughly, and wash the currant leaves thoroughly.
For salting, take the best enameled pan. Put spices and herbs in it. Above, the cucumbers themselves are necessarily a dense layer.
Now fill them with hot pickle. It must not be forgotten to cook in advance. To do this, boil 1.5 liters of water, into which add 3 tablespoons of coarse salt. If this amount of brine is not enough, dilute an additional portion based on the same proportions.
When you understand how to make salted cucumbers at home, you can conclude that this is one of the simplest and most effective recipes. Cucumbers can be eaten in a day, although if you let them brew for at least another day, they will be even tastier.
Cucumbers in the package
Having learned how to make salted cucumbers in a package, you will always use it when the need to cook this dish arises urgently, as this is a very fast and very original way. Due to the package, the cooking process itself is greatly simplified. Until you try, you probably won’t believe that with the help of a plastic bag you can get delicious salted cucumbers in just a few hours.
For our recipe for one kilogram of cucumbers you will need:
- one head of garlic;
- three tablespoons of salt;
- 10 peas of pepper;
- greens - to your taste.
If not enough time
So, how to make salted cucumbers quickly in a bag? To begin, carefully rinse the cucumbers themselves in running water. For each fruit, cut off the tips at both ends, and dip them in turn in salt to make it tastier. A large cookery is best.
Now take a good and durable plastic bag in which you place the cucumbers. Divide the head of garlic into cloves, cut them into plates. Send garlic in a bag after the cucumbers.
Rinse and dry the greens. Experienced culinary experts advise taking cilantro, parsley, basil or dill. But in reality, everything depends entirely on your taste. You can take any greens that are at hand.
Sprinkle two tablespoons of coarse salt over the greens. If you decide to still take fine salt, then limit yourself to one spoon.
Tie the bag in a strong knot so that it does not come loose, shake it intensively for about a minute so that all the ingredients are thoroughly mixed. Send to a warm place. Within four hours, your lightly salted cucumbers will be ready.
Cucumbers in the Bank
Many still prefer to make salted cucumbers in the bank. This recipe, of course, has its advantages, so we will tell you about it.
In the summer, when there are a lot of fresh cucumbers, you also want to feast on light-salted ones. From the ingredients listed below, you will get three liter jars. If this is not enough to satisfy your desire, you can cook more light-salted cucumbers according to the same recipe.
For three liter jars, take:
- two kilograms of cucumbers;
- three branches of dill;
- nine cloves of garlic;
- four tablespoons of salt;
- about two liters of water;
- six currant leaves;
- ten peas of black pepper;
- four cloves.
Tasty and lightly salted
Start by washing and drying all the cucumbers. Please note that the fruits should not be bitter, otherwise it will adversely affect their taste. Bitterness after salting may not go away. It is best advised to take the same young cucumbers of a similar size.
Wash and dry the jar as well. Lay out the bottom with currant leaves, cloves of garlic and dill. Put cucumbers on top, they should be located as densely as possible one to another.
For salted cucumbers, a pickle is also needed in the jar. To prepare it, add pepper, bay leaf and cloves to the pan with water. Salt the same water at the rate of two tablespoons for each liter of water. Put on fire and bring to a boil.
As soon as the brine boils, fill them with cans of cucumbers. It should completely cover all the cucumbers. Banks must be tightly closed with capron lids and cleaned until ready in a warm place. The first sample with this cooking method can be removed after 24 hours.
Cucumbers in a pan
If you are seriously interested in this issue, you will come across a lot of tips on how to make salted cucumbers in a saucepan. By and large, such cucumbers are not much different from light-salted cucumbers, cooked in another way. They will turn out just as tasty and crispy, as well as very mouth-watering.
Prepare the following products:
- a kilogram of fresh cucumbers;
- a head of garlic;
- two tablespoons of salt;
- a tablespoon of sugar;
- one liter of water;
- several dill umbrellas;
- some leaves of blackcurrant, cherry and horseradish;
- black pepper peas to taste.
Remember, salted cucumbers are especially crispy with cherry and horseradish leaves. But currant leaves will give cucumbers a special amazing aroma that guarantees a unique taste.
Wash fresh cucumbers in a container, fill with ice water. Soak them for three hours. After that, cut their tails and put them in a prepared pan.
Cut the garlic into plates, put it on the cucumbers, and cover with horseradish leaves on top, then put the second layer of cucumbers. Then again horseradish leaves and so on until the pan is filled to the top. Be sure to add spices to the last layer.
Now it remains only to fill the cucumbers with brine. Add salt and sugar to the water, and when it boils, all other components. The pickle should completely hide all the cucumbers. You can try them in a couple of days.