For many, salted cucumbers are one of their favorite snacks. This unpretentious vegetable, successfully salted by an experienced hostess, goes well with boiled potatoes and fried meat. The piquant taste of light-salted cucumbers (you can find the recipe in the article) will perfectly complement any dish. Creating a treat does not take much time. Each mistress has her own recipe for making lightly salted cucumbers. This product is salted in a bag, in a jar, in a saucepan, in mineral water, etc. Some people prefer to cook appetizers according to the recipe for classic lightly salted cucumbers, others add interesting additions to the instructions and arrange the cucumbers when salted with apples, tomatoes and other vegetables and fruits, add various spices. How to quickly cook a popular snack - lightly salted cucumbers? What does the hostess need to know? Information on the secrets and subtleties of cooking salted cucumbers, on a quick recipe, etc., is contained in the article.
How to choose the right one?
For the preparation of light-salted cucumbers according to the recipe, it is very important to choose the right vegetables. For salting, you can not use sluggish, bitter and beginning to turn yellow. The ideal option, according to the hostesses, are thin-skinned small cucumbers. In addition, they must be strong and pimply. As the best craftswomen call cucumbers "Nezhinsky", but others will do. It is important that the fruits are approximately the same size - this is necessary for uniform salting.
What kind of water to fill?
Whatever the recipe for lightly salted cucumbers is used to prepare the dish, special attention should be paid to the water in which salting will occur. Fruits absorb water into themselves, so use should be bottled, not tap water. In extreme cases, you can filter the tap and, pouring it into an enameled pan, put a silver spoon there for several hours. For soaking and brine for 5 kg of vegetables, 10 liters of ten liters of water is enough.
How to use dishes?
In order to achieve high quality salted cucumbers, you should use enameled, glass or ceramic dishes for their preparation. A good option, according to the hostesses, is a jar, but it’s much more convenient to use a saucepan, many say. Tightly packed in a jar or other utensils vegetables lose their crispness. In order for the cucumbers to be completely filled with brine, it should, as the craftswomen advise, use a weight placed on a plate or lid with a smaller diameter than the container in which the vegetables are pickled.
How to soak?
One of the most important in the preparation of delicious salted cucumbers is the process of soaking them, so that the fruits turn out to be more crispy and strong. To soak them, fill them with clean water and leave for three to four hours. Mistresses are advised not to neglect this stage - it is guaranteed to give you delicious, crispy, elastic cucumbers.
How to salt?
Whatever the recipe for light-salted cucumbers may attract your attention, you should know that you can only use rock salt for cooking. Iodized and marine can not be used. Coarse rock salt should be taken; fine vegetables can be made soft. The optimal level of salinity of the fruits can be achieved by putting two tbsp. tablespoons of salt.
What herbs and spices to use?
For the preparation of very delicious light-salted cucumbers, a bouquet of spices and herbs is indispensable, which will give the fruit an unforgettable taste and aroma. The authors of the recipes recommend to definitely use dill, leaves of currant, horseradish, garlic. Dill will give vegetables an easily predictable, special smell, currants will give crispiness, horseradish will create a pinworm and an unforgettable taste, in addition, the fruits will be protected from mold, garlic will disinfect the product and add a touch of flavor to it. Peppers and bay leaves (black peas or allspice) are also recommended for cucumbers.
How to diversify the taste?
Some housewives who wish to diversify the taste of light-salted cucumbers recommend choosing recipes with the addition of apples or various berries that will give the dish a subtle sourness and an interesting aroma. Apples and currants, both black and red, the classic taste of the product can be slightly changed, so they are recommended to be added to the brine a little to determine their preferences.
How much time do you need to spend?
You can speed up the process if you use a recipe for this that describes the pickling of fruits in a bag. The classic recipe for cooking cucumbers in hot brine provides that the dish will be ready in a day. When using cold brine, you will need to wait 2 or 3 days. In the bag, the light-salted snack will be ready for 1-2 hours.
How to store?
It is known that salted cucumbers are gradually turning into salted ones. Those for whom it is important to maintain their saltedness should consider the recommendations of experienced housewives:
- It is better to store prepared salted cucumbers in the refrigerator - the cold slows down the fermentation process, and the cucumbers will remain salted longer.
- Cooking should be done a little - just as you eat, add new fresh cucumbers to the brine.
The classic recipe for crispy light-salted cucumbers
In order to quickly prepare delicious, crispy salted cucumbers, you need to use:
- one and a half kilograms of cucumbers;
- 1 head garlic;
- dill umbrellas;
- leaves of currant (black), horseradish, cherry;
- allspice peas;
- hot pepper (to taste);
- two tbsp. tablespoons of salt;
- one liter of water;
- one art. l Sahara.
It should be noted that horseradish (roots and leaves) ready-made salted fruits are given crispness and elasticity.
Cooking!
In accordance with this traditional recipe for lightly salted crispy cucumbers, vegetables should be washed and poured with cold water for 2-3 hours (it is better to use well), add horseradish leaves. Thanks to this procedure, cucumbers will become crispy. Pepper and garlic are cut into pieces. Further, in order to cook salted cucumbers according to this classic recipe, currant and cherry leaves, dill (umbrellas) and garlic (peeled), pepper (sweet peas and burning) are laid in an enameled pan. They should lay a layer of cucumbers.
The greens are again stacked on top. Next, lay out the 2nd layer of cucumbers and again they are covered with dill, leaves of cherry or currant, horseradish, put pepper and garlic.
Then prepare the brine using one liter of water, two tbsp. tablespoons of salt and one tbsp. spoon of sugar, and bring to a boil. Cucumbers are poured with hot brine so that it completely covers them. After that, the pan is covered with a lid and left at room temperature until the brine cools. Then it is cleaned in the refrigerator.
After one day, light-salted tasty cucumbers will be ready. If you want to speed up the pickling, the craftswomen recommend cutting the tails of cucumbers first and cutting vegetables with a knife in several places.
Options
The recipe described above is classic. As options, recipes are used using a wide variety of spices and herbs (celery, tarragon, basil, cherry or currant leaves, oak, parsley, oregano, oregano, thyme, cilantro). In addition, sour apple, vinegar or bread can be added to the pickle.
Cooking salted crispy cucumbers quickly: recipe
Use:
- 2 kilograms of cucumbers.
- Horseradish leaves - up to 10 pcs.
- Dill - up to 10 umbrellas.
- Pepper (black, peas) - half a teaspoon.
- Pepper (allspice) - ten pieces.
- Bay leaf - five pieces.
- Cloves - 3-5 pcs.
- Mustard (seed) - half a teaspoon.
- Water - 2 liters.
- Salt (stone, large) - 4 tablespoons.
Cooking
Cucumbers should be sorted and washed. Next, you need to prepare a pan (enameled). Rinse horseradish and dill, place them at the bottom of the pan. Peppers (allspice and black), cloves, bay leaves, mustard and other spices to taste are laid on top of them. Then again lay out the cucumbers (those that are larger should lie below).
Dissolve the salt in a separate pan, bring to a boil and pour the prepared cucumbers with boiling brine. The pan is covered with a plate with a diameter smaller than the diameter of the used pan, and then the lid.
Cucumbers are left to salt at room temperature for 6-8 hours, then the pan with them is sent to the refrigerator. After cooling, they are served at the table.
Even faster
Use:
- One kilogram of cucumbers.
- 1 bunch of greens (dill, horseradish, leaves of cherry and currant).
- Garlic (3 tooth.).
- Salt (large): 1 tbsp. l
- Caraway seeds: one teaspoon (if desired).
- Plastic container with a tight lid or plastic bag.
Cooking steps
Dill and other herbs are torn by hands, put in a bag. Ponytails are cut off from cucumbers, after which the vegetables are also sent to the bag. Garlic is squeezed through a garlic press or chopped with a knife. Cumin seeds are kneaded in a mortar or using a rolling pin. Caraway seeds, salt and garlic are added to the bag, tied tightly and shaken well, so that the cucumbers are completely mixed with all the ingredients. Next, the package is transferred to a plate and removed for 1 h in the refrigerator. During this time, salted crispy cucumbers will be fully prepared.
Another quick, easy and economical recipe.
In the composition of:
- 600 g of cucumbers;
- garlic (1-3 tooth.);
- 2/3 tsp fine salt;
- dill (to taste).
Small cucumbers are washed, cut along in half or in quarters, laid out in a deep bowl. Peel the garlic cloves, cut into slices, spread to the cucumbers. Umbrellas and dill are added there. Salt is added to cucumbers, everything is thoroughly mixed with hands. Cucumbers spread in a plastic bag from which air is released. Then it is tightly tied and left for 1 h at room temperature. After the set time, fast salted cucumbers can be tried. Enjoy your meal!