What is a recipe for salted cucumbers? What ingredients are needed to prepare this dish? You will find answers to these and other questions in the article. Salted cucumbers in the summer like to eat many gourmets. They will be appropriate both at the banquet table, and during the usual lunch break. Lightly salted cucumbers are prepared quickly and simply, often used in recipes of summer light salads, adding an unusual flavor to them.
How to cook fast?
We present you a recipe for salted instant cucumbers. To create this food you need to have:
- three cloves of garlic;
- 1 kg of ground small cucumbers;
- one leaf of horseradish;
- salt (2 tbsp. l.);
- three dill umbrellas;
- 1 liter of water;
- 1 tbsp. l Sahara.
This recipe for lightly salted cucumbers is liked by many. Everything should turn out deliciously and quickly! So, first wash the cucumbers and leave for an hour in cold water. Next, dissolve sugar and salt in one liter of water, maintaining the correct proportion. Then wash and chop a large sheet of horseradish, peel the garlic and cut into slices.
If you want salted cucumbers to be ready the very next day, then cut off their tips before pickling. Put the garlic in a glass jar, followed by a piece of horseradish and dill, then add the cucumbers. Place the greens that remain on top. Now fill with brine so that it covers everything. Tie a jar with a gauze napkin.
Leave the cucumbers for a day. They should change a little color, and the brine will eventually become cloudy. When ready, put the container in storage in the refrigerator so that the vegetables are not sour.
How to choose cucumbers?
Not many people know the recipe for salted cucumbers. To create this dish, it is very important to choose the right cucumbers. Yellowing, lethargic and bitter can not be taken. Thin-skinned and small are ideal. They must be bumpy and strong.
For low-salt, "Nezhin" cucumbers are very good, but you can take any others. It is important that they meet the above selection criteria. By the way, you need to choose approximately the same fruits in size. This will allow them to evenly salt out.
What kind of water to fill?
If you decide to use a recipe for lightly salted cucumbers, you need to pay attention to the quality of the water. This is important, because cucumbers absorb it. Therefore, it is better to take bottled proven, and not tap water.
In extreme cases, the water supply can be filtered, pour enameled into the pan and put in it for several hours a special pendant or a silver spoon. Water is necessary for brine and soaking - 10 l of liquid is enough for 5 kg of vegetables.
Which utensils to use?
Would you like to try salted cucumbers? Learn the recipe quickly and start cooking. In order for salted cucumbers to turn out delicious, you need to use glass, enameled or ceramic dishes. The jar is an excellent option, but the pan is much more convenient - it is more convenient to put cucumbers in it and remove it.
In addition, if you tightly tamp cucumbers into a jar or other container, then their crisp properties will disappear. Cucumbers should be in the brine completely. Therefore, you need to use the load, placed on a plate or lid, smaller in diameter than the utensils for cooking.
How to soak?
Everyone wants to know the recipe for salted pickles of quick salting. The most important aspect of creating this delicious snack is the soaking procedure. It is needed to make the cucumbers more crispy and stronger. To soak, you need to pour cucumbers with clean water and leave for 4 hours.
This step cannot be neglected. After all, in the end you will get crispy elastic cucumbers.
How much salt should I use?
Whatever recipe for light-salted crispy cucumbers you take, remember that for the preparation of this dish you need to use only rock salt. Marine and iodized are not suitable. Take coarse salt, as coarse salt will make the vegetables soft. In order for the cucumbers to salted normally, it is recommended to put two tablespoons of salt per liter of water.
Spices and herbs
Everyone wants to apply tasty recipes of light-salted cucumbers in practice. Indispensable for creating this dish is a bouquet of spices and herbs. In each recipe for salted cucumbers, horseradish leaves, dill, currant leaves are found, many must put garlic. This is the foundation, which for a start can be limited.
Horseradish is responsible for speckles and an unforgettable taste, while protecting the food from mold, dill adds a familiar smell to cucumbers, currants give crispiness, and garlic disinfects. You can also add peppercorns (odorous or black) and bay leaf to the hot pickle for lightly salted cucumbers.
Would you like to diversify the taste of the food under consideration? Choose recipes with apples and berries. They will give the cucumbers a subtle acidity and an interesting aroma.
How much to salt?
Everyone really wants salted cucumbers to be cooked in a short time. This can be arranged if you use the recipe for light-salted cucumbers in a cooked bag. If you pour vegetables with hot brine, they will be ready in 24 hours, and if you keep in cool - in three days.
How to save?
Over time, salted cucumbers turn into pickles. If you want to keep them light-salted, use the following tips:
- Cook a little - just add fresh cucumbers to the ready brine as you eat them.
- When the brine cools down and the cucumbers stand for 5 hours, it is better to refrigerate them - the fermentation process in the cold will slow down and the cucumbers will remain light-salted longer.
Simple recipe
So, for salting you will need:
- cucumbers (5 kg);
- 4 tsp allspice peas;
- dill with umbrellas (10 branches);
- 30 leaflets of horseradish;
- 2 tsp red peppercorns;
- 6 tbsp. l salts;
- one head of garlic;
- currant leaves.
Wash the cucumbers and soak in cold water for 2 hours. Coarsely chop the greens, chop the horseradish leaves (leave two leaves whole), peel the garlic. Put horseradish leaves, some spices and chopped herbs on the bottom of the enameled pan. Next lay a layer of cucumbers. Above again, herbs and spices, then cucumbers.
The last layer should be horseradish leaves. Dissolve the salt in three liters of hot water and pour the cucumbers. Press and leave for a couple of days.
Salted cucumbers fast
To create food for this recipe you need to have:
- 2 kg of cucumbers;
- 5 peas of fragrant pepper;
- 10 peas of black pepper;
- a bunch of dill stalks;
- two lemons;
- coarse salt;
- sugar (1 tsp).
First you need to crush the pepper in a mortar with 2 tbsp. l salt and sugar. Next, remove the zest from the lemons, send to the mixture. Squeeze the juice from the lemons, cut the dill. Wash the cucumbers and soak for 1 hour. Then trim their ponytails.
Now lightly tap on each cucumber with the handle of a heavy knife so that cracks appear. After that, cut all the cucumbers across into several parts. Sprinkle them with salt and pepper, pour lemon juice and mix. Add a couple more tablespoons of salt, herbs and leave for half an hour. Blot the salt with a paper towel before serving.
Cooking in a package: method number 1
To make such a meal you need to have:
- one bunch of fresh dill;
- sugar (1 tsp);
- one head of garlic;
- salt (1 tbsp. l.);
- 1 kg of cucumbers.
Wash greens and vegetables. Soak cucumbers in cool water for two hours. Then remove them and wipe each dry. You can cut off the tips and prick in several places with a fork. Take a sturdy plastic bag. Put garlic, dried cucumbers and chopped dill in it. Tie and shake so that everything is mixed inside.
Now leave the bag of cucumbers for a couple of hours on the table. Then put it in the refrigerator for an hour. Salted cucumbers in a package are made very simply and quickly. They need to be stored no more than 3 days in a cold place.
Second way
In this case you need to buy:
- a bunch of greens (fresh leaves of cherry, horseradish, currant, dill umbrellas);
- salt (1 tbsp. l.);
- 1 tsp caraway seeds;
- 1 kg of cucumbers;
- three cloves of garlic;
- plastic bag.
Tear leaves and dill with your hands, put in a bag. Cut the tails of the cucumbers, send them there too. Grind garlic, mash caraway seeds with a rolling pin. Put salt, garlic and caraway seeds in a bag, tie tightly and shake so that all components mix well.
Now pack the bag for one hour in the refrigerator. During this time, the cucumbers will become slightly salted, crispy.
With apples
For salting this type you need to have:
- 1 liter of water;
- two sweet and sour green apples;
- one clove of garlic;
- 150 g of dill;
- 1 kg of cucumbers;
- cherry and currant leaves (three pieces each);
- one leaf of horseradish;
- 6 peas of black pepper;
- one bay leaf;
- a couple of tablespoons of salt.
Boil water, add bay leaf and salt. You will get an excellent pickle. Cut off the ends of the cucumbers. Peel the garlic, cut the apples into four parts. In a pan, place the leaves of cherry and currant, a third of dill, horseradish. Next, put one apple, half of the cucumbers. Add peppercorns and half the norm of garlic.
Now put another piece of dill, currants and cherries. Add all remaining cucumbers, herbs, apples and garlic. Now pour the hot pickle into the pan. Close the plate and place the load. Allow the workpiece to cool completely and refrigerate. Delicious cucumbers can be eaten in the morning!
With lime juice
You can read the recipe for light-salted instant cucumbers in a jar above. And how to cook this dish with lime juice? To create it, you need to have the following components:
- 1 tsp Sahara;
- five peas of fragrant pepper;
- 5 sprigs of mint;
- four limes;
- 1.5 kg of cucumbers;
- seven peas of black pepper;
- a bunch of dill with inflorescences;
- salt (3.5 tbsp.).
So, crush the peas of pepper in a mortar with salt (2.5 tbsp. L.) And sugar. Wash the limes and dry, remove the zest from them with a fine grater, send to the mixture. Now squeeze out citrus juice. Finely chop the mint and dill stalks. Cut the ends of the cucumbers, then cut each cucumber into four parts and place in a deep bowl.
Pour the lime juice over the cucumbers, sprinkle with a mixture of mortar and mix. Next, sprinkle with chopped herbs and the remaining salt. The appetizer will be ready in half an hour. Before serving, you need to shake off most of the greens and salt from the cucumbers.
With young zucchini
To make lightly salted cucumbers with young zucchini, you need to have:
- 1 kg of zucchini young;
- sugar (1 tsp);
- three cherry leaves;
- seven leaves of black currant;
- 3 tbsp. l salts;
- a couple of horseradish leaves;
- five cloves of garlic;
- 1 kg of cucumbers;
- bunch of dill with inflorescences.
Wash the cucumbers, dry, cut the ends. Peel the zucchini, cut into circles. Grind currant, cherry, horseradish, garlic and dill leaves. Place all components in a container, close and shake well. Leave it to warm for an hour, and then refrigerate for three hours. Enjoy your meal!