Crispy, spicy pickles are not only a great snack, but also a component of a variety of dishes. Don’t know how to deliciously pickle cucumbers? Read our article!

How to deliciously pickle cucumbers?

• Number of servings: 8
• Cooking time: 1 minute

Young fruits up to 15 cm in length, preferably “pimply” ones, are best suited for pickling; it has been noted that “smooth” varieties when pickled do not have such a bright taste and appetizing crunch. Before harvesting, they should be soaked in cold water for a couple of hours.

To prevent the preparations from becoming cloudy and exploding, it is important to properly prepare the jars. They must be thoroughly washed with soapy water and sterilized using one of the proven methods:

in the microwave: pour water (up to 2 cm) into a jar, place in the microwave at 800 W, remove and use after the water has boiled;

place the washed jars for 15-20 minutes in the oven, preheated to 150⁰;

stand for 20 minutes. in a water bath.

The lids should be washed using baking soda and boiled for about 5 minutes. In properly prepared jars, cucumbers are stored for a long time, and the brine does not become cloudy.

For the classic recipe you will need:

medium-sized fresh cucumbers - 2 kg;

coarse rock salt - 2-3 tbsp. l.;

a couple of leaves of horseradish (you can take a small root if you wish);

medium sized head of garlic;

a small bunch of dill - umbrellas and twigs;

1-3 leaves of currant and/or cherry;

a few peas of aromatic pepper.

Thoroughly rinse the cucumbers and greens, place some of the greens and crushed garlic cloves on the bottom of the prepared jars. Dissolve the salt in 1.3 liters of clean water at room temperature, pour the solution into the cucumbers up to the very neck of the jars. Now they need to be covered (preferably with gauze).

After 2 days, you need to drain the brine and bring to a boil. Cool at room temperature, pour over the cucumbers again and roll up the lids (you can use both metal and nylon). Store in cool and dark conditions.

How to pickle cucumbers in a saucepan in 1 day?

Want a quick, flavorful snack? Prepare lightly salted cucumbers. To do this you need to prepare:

2 kg of elastic cucumbers;

3 tbsp. l. coarse rock salt;

1.5 liters of purified or boiled water;

medium head of garlic;

a pair of currant leaves;

a bunch of aromatic dill (preferably a mixture of greens and umbrellas).

How to quickly pickle cucumbers in a bag? Fruits and greens must be thoroughly washed and salt diluted in water. Mash the garlic, place it and the washed greens (1/2 of the total volume) on the bottom of the pan. Place the cucumbers on top, then add the remaining dill and garlic.

The cucumbers need to be filled with salt water, covered and put in the refrigerator, after a day they can already be eaten. A quick, flavorful snack is ready!

Express method of pickling cucumbers in a bag

If you want to enjoy aromatic cucumbers on the same day, try the express pickling method. You will need:

fresh firm cucumbers - 1 kg;

garlic - 5-8 cloves;

greens (you can take dill, fragrant umbrellas with seeds, currant or cherry tree leaves, leaves or roots of spicy horseradish - whatever you have on hand).

Rinse the fruits well, cut the garlic cloves or crush them with a knife. Place all the ingredients in a plastic bag, tie it and shake thoroughly to mix all the ingredients. After 5-6 hours they can already be eaten, but it is advisable to wait 8 hours.

Spicy pickled cucumbers will add spice and piquancy to even the most banal menu.

Pickling lightly salted cucumbers does not require much effort or time. This preparation option can be called intermediate between fresh vegetables and pickles for the winter. It allows you to quickly prepare a tasty, crispy, aromatic snack that harmoniously combines the delicate sweetness of cucumber, salt, pungency, bitterness and spiciness of all kinds of herbs.

Each housewife finds the most suitable recipes for herself or creates her own, trying to pickle lightly salted cucumbers so that they are crispy and delight with a rich taste. Main The cold method is considered classic, but to speed up salting, some people pour hot brine over the cucumbers or cook them in their own juice in a bag. We offer several simple step-by-step recipes with photos and various combinations of ingredients.

Recipes for lightly salted cucumbers

For lightly salted cucumbers, unlike winter preparations, you can use almost all varieties of cucumbers, but it is important to understand that delicate salad cucumbers with thin skin will soften much faster and should be eaten immediately. In large portions, pickled or pickled greens will better retain their crispy elasticity. for canning purposes: spiky, with tubercles and pimples. Before cooking, they need to be washed thoroughly, and purchased ones or collected “not today” would also be properly soaked for 2-4 hours in cold water, cutting off the tops on both sides.

If you are interested in how to pickle lightly salted cucumbers quick way in a saucepan, – this option is quite suitable. For cooking, it is recommended to take fruits of approximately the same size (small ones can be whole, and large ones can be cut lengthwise into 2-4 parts) so that they are evenly salted. Spices can be added in the minimum quantities specified in the recipe, or you can expand their list to suit your taste.

The pan should be enameled or steel; it is better not to use aluminum or galvanized containers.

Number of servings/volume: 3 l

Ingredients:

• fresh cucumbers – 2-2.5 kg;
• purified water (for brine) – 1.5-2 l;
• rock salt – 4-5 tbsp. l.;
• garlic – 5-7 cloves;
• fresh/dry dill (umbrellas) – 1 bunch/4-5 pcs.

Cooking technology:

1. Place the washed cucumbers in a saucepan, sprinkle with chopped garlic and dill.
2. Prepare brine at the rate of 2-3 tbsp. l. salt per 1 liter of water. Heat the water, add salt and stir until it is completely dissolved.
3. Pour the cooled brine into the pan, cover with a lid and leave in a cool place. To ensure that the cucumbers are completely immersed in the brine, you can place a slight pressure on top.

If you lightly salt cucumbers in a saucepan with cold water, then they will need about 2 days to be fully ready. Using hot brine helps speed up the process significantly.

Cucumbers drenched in hot brine are salted for 3-4 hours. To prepare them, you can use a basic set of spices and herbs, adding the usual dill, garlic, pepper and horseradish, cherry leaves, laurel and black currant. For those who love culinary experiments, we suggest trying tender, juicy and crispy, moderately salted cucumbers with a refreshing mint flavor.

Number of servings/volume: 3-5 servings

Ingredients:

• fresh cucumbers – 0.8 kg;
• purified water (for brine) – 1 l;
• coarse rock/sea salt – 1 tbsp. l./1.5-2 tbsp. l.;
• fresh/dried mint – 2-3 sprigs/1 tsp;
• garlic – 2-3 cloves;
• fresh dill - 1 bunch.

Cooking technology:

1. Wash the cucumbers thoroughly and soak for 1 hour in cold water.
2. Rinse the greens, chop the dill finely with a knife or tear it with your hands. Peel the garlic and cut it into slices.
3. Pour water for the brine into the pan and put it on the fire. When it boils, add salt and mint.
4. Cut the soaked cucumbers into bars or circles of approximately the same thickness.
5. Place some of the dill and garlic at the bottom of the container, then all the cucumbers, layering them with the remaining spices.
6. Fill the contents of the container with boiling brine, close the lid tightly and let it brew for 4-5 hours.

This preparation should be stored in the refrigerator. And after it is eaten, it is recommended to reuse the brine by bringing it to a boil and pouring it over a new portion of cucumbers.

For those who prefer pickled vegetables with a mild sourness, we suggest cold-grinding cucumbers in a jar according to the national Hungarian cuisine recipe.

Number of servings/volume: 3 l

Ingredients:

• fresh cucumbers – 1.8-2 kg;
• purified water (for brine) – 1.5 l;
• rock salt - 1.5-2 tbsp. l.;
• horseradish, leaves/root (pieces) – 2-3 pcs./5-7 pcs.;
• fresh dill – 1 bunch;
• black bread - 1 slice;
• table/natural vinegar – 4-5/8-10 drops.

Cooking technology:

1. We wash fresh medium-sized cucumbers well, cut off the tops and make 2-3 cm cuts along the middle on both sides.
2. Place the cucumbers in a clean, dry (sterilized) jar, interspersed with dill stems and horseradish leaves (root pieces).
3. In a filled jar, place a slice of black bread on top of the cucumbers, dripping vinegar onto it.
4. Boil water, dissolve salt in it (in the proportion of 1 tbsp per 1 liter). Cool the finished brine and pour it over the cucumbers.
5. Cover the jar with a saucer and leave in a warm place. After 24 hours, the brine will begin to become cloudy, and after 3-4 days of fermentation it will become transparent again.
6. Drain the lightened brine, rinse the cucumbers with cold water and transfer to another jar. Fill with strained brine again and put in the refrigerator.

A savory appetizer of pickled lightly salted cucumbers is ready. It is best served with hot boiled potatoes, fried meat or lard with black bread.

Fast pickling cucumbersin the package- one of the easiest and most convenient methods, which is preferred by many modern housewives. It is simply simple in technology and saves a lot of time, allowing you to do without preparing brine, since the vegetables are cooked in their own juice.

Number of servings/volume: 3-5 servings

Ingredients:

• fresh cucumbers – 1 kg;
• rock salt – 1-1.5 tbsp. l.;
• sugar – 1 tsp;
• olive oil – 1 tbsp. l.;
• natural vinegar – 1 tsp;
• black peppercorns/chili – 5-7 pcs./0.5-1 pcs.;
• allspice peas – 3-5 pcs.;
• bay leaf – 2-3 pcs.;
• garlic – 3-4 cloves;
• fresh herbs (dill/basil/parsley) – 1 bunch.

Cooking technology:

1. We cut washed small cucumbers on both sides, cut large ones as convenient (lengthwise or crosswise), and put them in a tight plastic bag.
2. Sprinkle the cucumbers with salt and sugar, crushed garlic and finely chopped herbs, add pepper, bay leaf, vinegar and oil.
3. Tie the neck of the bag with a knot or fasten it with a zipper (if available). Shake vigorously for 3-5 minutes so that all ingredients are well mixed.
4. Leave the cucumbers at room temperature for 20-30 minutes, after which you can try them. The taste and aroma will be more intense if you keep the product in the refrigerator for 2-3 hours.

Cucumbers marinated in oil soften faster and become less crunchy, so it’s better to cook them in small portions and eat them the same day.

You will find a few more interesting recipes for pickling cucumbers in a bag in the article on our website.

Video

For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, pull, shed, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are those grown with your own hands!

Found a mistake? Select the text with the mouse and click:

Ctrl + Enter

Do you know that:

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” that is, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

A new product from American developers is the Tertill robot, which weeds weeds in the garden. The device was invented under the leadership of John Downes (creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving over uneven surfaces on wheels. At the same time, it cuts off all plants below 3 cm with the built-in trimmer.

You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is highest. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

Today we have lightly salted cucumbers, a quick recipe in a saucepan. We will use brine and use little tricks to make lightly salted cucumbers crispy and incredibly tasty. I would like to note that this method can be used to lightly salt not only in a saucepan, but also in any container.

For example, in a glass jar or in a plastic bucket. The choice is yours. This recipe for lightly salted cucumbers has been tested many times not only by me, but also by my friends and relatives. And the origin, so to speak, is “grandmother’s recipes.” I should also note that lightly salted cucumbers made using this method in a saucepan are prepared very quickly. Malosolka can be consumed after a day. Quick salting occurs thanks to a little trick, which you will learn about after reading the recipe to the end.

Ingredients

• Cold water.
• Black pepper, 6-7 peas.
• Ripe dill, with umbrellas, 2 branches.
• Horseradish, 2 leaves.
• Bay leaf, 2 pieces.
• Currant leaves, 2-3 pieces.
• Salt, per 1 liter container – 1 tbsp. l. with a "slide".
• Garlic, 2-3 cloves (optional).
• Cucumbers, how many will fit in the pan.
• Cherry leaves, 6-7 leaves.

Lightly salted cucumbers - quick cooking recipe in a saucepan

The process of preparing lightly salted cucumbers begins with the fact that you need to wash the cucumbers and leaves.
You can use any cucumbers. Just keep in mind that the larger it is, the smaller it will fit in the container. This is especially true if you decide to salt in a glass jar. Up to 1.5 kilograms of cucumbers can be placed in approximately a three-liter jar. To ensure lightly salted cucumbers cook quickly, be sure to cut off the ends of the cucumbers on both sides.

But! If you are cooking with a supply for several days and you do not need them to arrive quickly, then you do not need to cut off the ends. Now about the method that speeds up the process of preparing lightly salted cucumbers: on each cucumber we make 2 - 3 longitudinal cuts. The cuts should be made lightly and not completely. Exactly as shown in the photo. It is thanks to these cuts that the salt “arrives” so quickly.

Next, put cherry leaves, one branch of dill, currant leaves, one horseradish leaf and peppercorns on the bottom of the container. Be careful with the bay leaf. Place no more than two pieces. A large amount of bay leaves will give lightly salted cucumbers a bitter taste. If desired, you can add garlic cloves.

Next, place the cucumbers in layers to the edge of the pan, add salt. The calculation of salt is as follows: one heaped tablespoon of salt per liter of water. For example, if you have a three-liter container, then you need to put three spoons of salt. We don’t prepare the brine separately, just add salt and pour plain water.

At the next stage, put the same collection of greens and leaves into the pan on top that we put on the bottom and cover with a lid. If you are cooking in a glass jar, do not close the lid tightly, but simply cover it. In this state, leave lightly salted cucumbers at room temperature for a day. A day later, lightly salted cucumbers according to our instant recipe in a saucepan are ready. Now you can taste it. Important note: then store lightly salted cucumbers in the refrigerator to slow down the pickling process.

Bon appetit!

To make the pickled cucumbers tender, crispy and not wrinkled, we first soak them in cold water for several hours. Moreover, we will change the water every hour.

Next, we rinse each fruit well in running cool water and cut off the ends on both sides, this will speed up the pickling process significantly. Place the prepared cucumbers in a suitable clean pan, add peeled garlic cloves and dry chopped dill. You can also use whole dill umbrellas along with stems instead of chopped ones, but they must be dry, fresh ones will not give the cucumbers any flavor. For those who prefer a savory snack, you can add pieces of dry or fresh chili pepper as additional spices.

Preparing the filling. To do this, boil a liter of water in a separate pan, add salt and sugar to it, wait for everything to dissolve and pour the cucumbers with brine so that they are all completely covered with liquid.

To prevent the cucumbers from floating up and being completely immersed in the brine, press them down on top with a regular plate turned upside down and close the pan with a lid. We leave the vegetables at room temperature for a day, after which they are ready to eat.

For further storage, lightly salted cucumbers should be removed from the brine, placed in a glass jar with a lid or a plastic container and placed in the refrigerator. Otherwise, they will simply turn sour and become unpalatable.