Oh, the cucumbers are salty, but salted! On any day, to any dish they are good, fragrant, crunchy, and ask for a table. Well, even they don’t always have time to stand up to a little salt, often eaten just like that - bite, slowly, so that mom would not scold. What can you do, do not refuse at all from such a mess ?!
And we will make light-salted cucumbers according to quick recipes, so quick as to salt out enough and not to spend much time.
Quick Salted Cucumber Recipes - General Cooking Principles
• There are plenty of recipes for salted instant cucumbers. Regardless of the method and additives with which pickles are pickled, there are general rules that should not be neglected.
• Cucumbers should be approximately proportional, different-sized fruits will saline unevenly. To make the cucumbers crispy, choose only fresh, recently picked. For long-lying cucumbers, the peel, as a rule, with faint wrinkles, is more dull in color.
• When buying cucumbers on the market, ask the seller to cut the vegetable exactly across - there should not be longitudinal voids in it. With a longitudinal incision, such a defect cannot be seen.
• Before salting, be sure to soak the cucumbers in water so that they are saturated with moisture. This moment is especially important for salted cucumbers, salted in brine.
• Do not forget to cut the ends - the flesh absorbs salt and aroma of spices better and faster. And also it will get rid of nitrates and bitterness, which often accumulates on the side of the stalk.
• While cucumbers are salted, cover containers with gauze or loose natural fabrics, allowing air to circulate freely. In tightly sealed jars and pots, the salting process can slow down.
Spicy salted cucumbers: a quick recipe with pickle in a jar
Lightly salted cucumbers are prepared in brine easily and simply, for this it is enough to pour the selected fruits with hot saline. After cooling, wait eight hours and take the first sample.
Ingredients:
• cucumbers of the same size - one and a half kilograms;
• liter of boiled, cooled water;
• 45 gr. salts;
• two small hot peppers;
• garlic;
• fresh dill - 6 branches;
• allspice, peas.
Cooking method:
1. We wash off the dirt from the cucumbers, cut off the tips, peeling the garlic from the husks, cut the teeth with plates.
2. We wash the dill and, without drying, lay on the bottom of a clean three-liter jar. Next, put a third of chopped garlic and one hot pepper.
3. Filling the jar with cucumbers, we put it tightly, but do not tamper, between the fruits there should be a place for brine.
4. Pour the remaining garlic on top, lay the pod of hot pepper between the upper cucumbers.
5. Cooking brine. Bringing to a boil a liter of water, dissolve the salt in it. Add pepper and peas and boil for about a minute.
6. Pour cucumbers with hot brine, cover the jar with a lid and leave it on the table until it cools completely. We replace the lid with gauze and put it in the refrigerator for a day, salted out.
Salted cucumbers: a quick recipe in ten minutes
A quick way to pickle cucumbers will help out at the most unexpected moment. Prepare in just ten minutes, while unexpectedly arriving guests still exchange courtesies on the doorstep. Cucumbers are pickled right on the plate, the secret is in finely chopped dill and chopped garlic.
Ingredients:
• a pound of fresh cucumbers;
• garlic - 3 cloves;
• some young green dill;
• salt, rock.
Cooking method:
1. Wash the cucumbers and dill. Peel the garlic. Having cut off the tips of the cucumbers, we cut them longitudinally into four parts, and then again, across. Put in a bowl.
2. Add dill to the cucumbers, crush the garlic with a press or a crush, add a little less than a teaspoon of coarse salt and mix thoroughly.
3. Cover, leave for ten minutes. During this time, it is advisable to mix the cucumbers several times and take a sample of salt. Add if necessary.
Salted cucumbers: a quick recipe with hot pepper and horseradish (in a pan)
Salted cucumbers are well and quickly salted in a pan. Make sure that the enamel does not have cracks and chips, do not use aluminum pans!
Ingredients:
• liter of boiled water;
• a spoonful of sugar;
• kilogram of selected cucumbers;
• fleshy horseradish leaves;
• two tablespoons of salt;
• dill umbrellas;
• garlic - seven large cloves;
• hot pepper.
Cooking method:
1. Thoroughly rinse the leaves of horseradish with cool water and spread them on the bottom of a two-liter pan. From above we put the washed dill umbrellas.
2. Cut hot peppers and stack on top.
3. After peeling the garlic, cut the prongs lengthwise and put half in the pan.
4. On top of the stacked spices we place the cucumbers tightly, not forgetting to cut the edges first. If this is not done, salting out will take more time.
5. Covering the cucumbers with horseradish leaves and dill umbrellas, pour the remainder of the garlic.
6. Dissolve sugar in hot water, then salt. We filter the brine through cheesecloth folded in several layers and fill it with cucumbers.
7. From above we set the load and maintain at a normal temperature of about eight hours.
Crispy salted cucumbers: a quick recipe for mineral water
Salted cucumbers are cooked in cold brine, soda significantly accelerates salting. A crispy snack can be tasted 14 hours after salting.
Ingredients:
• liter of sparkling water;
• garlic;
• a kilo of fresh cucumbers;
• two tablespoons of salt;
• greens of dill or umbrellas.
Cooking method:
1. We prepare cucumbers in the usual way - rinse, and then cut off the tips.
2. Four large garlic cloves are peeled and peeled, cut into thin slices.
3. Rinse the dill. Suitable as greens in bunches, and dill umbrellas.
4. At the bottom of a suitable container, place part of the dill and half of the garlic, place the cucumbers tightly on top and cover with dill and sprinkle with garlic. Again we put the cucumbers, and on them the remaining greens with plates of garlic.
5. Pour salt into a deep bowl and fill it with soda. Stir the brine until the salt crystals are completely dissolved. Fill the cucumbers.
6. Cover with a lid and remove for 14 hours in a cool place.
Crispy light-salted cucumbers: a quick recipe without brine in the pickle
Marinator, another device that simplifies the preparation of many dishes. It is enough to scroll the cucumbers with spices for three cycles and a delicious snack will be ready.
Ingredients:
• fresh small cucumbers - 750-800 grams;
• garlic;
• one and a half tablespoons of coarse salt;
• dill greens.
Cooking method:
1. Wash and dry the cucumbers well. Cutting off the tips on both sides, we cut the cucumbers in half.
2. Peel the garlic, chop finely, medium-sized cut dill washed with water.
3. Spread half the prepared cucumbers in the container of the pickle. Add three tablespoons of finely chopped herbs and garlic. Sprinkle cucumbers with salt and add the remaining ones.
4. Covering the container with a lid, pump out the air and install it on the platform. We start three cycles lasting 9-10 minutes each. It will only take about half an hour and a crispy snack will be ready.
5. We transfer the light-salted cucumbers into a plastic container or a glass jar, pour the brine remaining in the marinator to them. Store under the lid in the refrigerator.
Delicious salted cucumbers: a quick recipe without brine (in the package)
The simplest way to harvest salted cucumbers. Convenient in that the vegetables are pickled in a plastic bag. This allows you to cook a delicious snack without the hassle of both at home and in nature.
Ingredients:
• a kilogram of medium-sized cucumbers;
• garlic;
• half a spoonful of sugar;
• a spoonful of salt, preferably coarse grinding;
• a bunch of young dill.
Cooking method:
1. Rinse with dill with water, lay out on a linen towel to dry.
2. For well-washed cucumbers, cut off the tips. To pickles quickly salted, cut them into four parts.
3. We clean eight small cloves of garlic, cut into thin plates. If you like the bright garlic taste and aroma, add another half measure.
4. Grind the dill, do not cut the stems, they will give more flavor.
5. We spread the prepared cucumbers in a dense bag, add salt, dill, garlic and sugar there.
6. Tightly tie the bag and shake it several times intensively so that all components evenly disperse in volume.
7. Leave the package for half an hour at room temperature or put it in the refrigerator for an hour and a half.
8. We transfer the finished cucumbers into a jar with a tight lid and store in the cold.
Quick Salted Cucumber Recipes - Cooking Tips and Useful Tips
• To make cucumbers salted faster in brine, be sure to cut off the “tails and spouts” and fill them with exclusively hot brine.
• Salted cucumbers will not lose crispness in hot brine if they are pre-soaked in cold water. A simple technique will also allow them to rinse.
• If you pickle cucumbers in a brine with dill, they may have an unpleasant taste and smell. Try using spice umbrellas in this way.
• After trimming the ends, be sure to try the flesh on the side of the stalk, it happens to be bitter. If so, cut the piece thicker.
• Horseradish leaves give cucumbers a specific aroma and a peculiar, not everyone likes flavor. Instead, you can use currant leaves or cherry leaves, with them salted cucumbers will not lose crispness.
• Do not “low-salt” many cucumbers at a time. It is advisable to cook them just enough for three days. During long-term storage, they will salt out more strongly, even if you keep them in the refrigerator.
• It is advisable to eat lightly salted cucumbers without brine on the day of preparation, during storage they lose juice and become soft.
