Salt the cucumbers in a saucepan with cold water. Lightly salted cucumbers in a saucepan (instant). A very quick recipe for cooking delicious lightly salted cucumbers in a saucepan

It's time for the abundant fruiting of cucumbers. To be honest, neither I nor my household have a special love for pickles we don’t test it, that’s why I usually pickle cucumbers - it’s certainly eaten straight from the jar under a clean one.

But if there are too many cucumbers, and there is no time or desire to mess with the marinade, then I just salt them on hastily directly in a saucepan, bucket or jar, and the choice of container depends on the number of cucumbers.

This method does not require much effort, the cucumbers are lightly salted, crispy and fragrant. After a couple of days, they can be eaten, immediately removed from the brine. After three days, you can roll up and put away for storage, and the process of rolling itself is surprisingly simple, it does not require boiling brine and other troubles.

So, in order: How to pickle cucumbers in a saucepan in cold water, the recipe, as usual, with a photo

First of all, cucumbers need to be soaked in cold water for a couple of hours. Then wash thoroughly and sort by size. Small and beautiful, I put aside for cooking. Those that are larger will go to harvest salted cucumbers in a saucepan.

Now you need to prepare a suitable container, as I wrote above, its choice depends on the number of cucumbers: you can take a bucket of food-grade plastic, a glass jar with a volume of three, five or ten liters, or an ordinary enamel pan. There is no need to sterilize the selected container, it is enough to rinse it thoroughly.

At the bottom of the selected container, lay well-washed horseradish leaves and dill umbrellas, two or three each; about ten leaves black currant and cherries; if available, add a branch of tarragon; Don't forget the head of garlic. Garlic can not be peeled and disassembled into teeth, it is enough to wash it thoroughly from the ground, cut off the root part and top, and then cut it across into two parts.

In this amount, I usually take greens in an eight-liter pan. If you have a three-liter jar, then reduce the amount of greens by half.

Now you need to fill the container with cucumbers, after cutting off their tips on both sides.

Well, that's half the job done. Now we will fill the cucumbers with brine. But, how to pickle cucumbers in a saucepan in cold water and not be mistaken with the amount of water and salt? Very simple: I have a large measuring cup, I pour a liter of cold water into it, add two tablespoons with a small slide of large, non-iodized table salt, stir until completely dissolved and pour the resulting brine into a container with cucumbers. And so I do until the cucumbers are completely covered with salt water.

Filled with cucumbers? Great, now we cover them with horseradish leaves, then with a heavy plate so that they do not float up, cover the pan with a lid, that's all. If horseradish leaves are large, I separate the rough petiole, thus obtaining a kind of "horseradish" cloth.

If you don’t have a lot of cucumbers, and you only salted a jar, then do the same: put horseradish leaves on the cucumbers. Cover the jar with a regular plastic lid or wrap it with a thick napkin.

First, a jar or pot of cucumbers can be put in the refrigerator on the bottom shelf. Thus, they will be salted for a little longer, about a week, but at the same time, you can store them directly in this jar until you eat everything.

If you leave the container with cucumbers at room temperature, then salted cucumbers in a saucepan will be suitable for food in a day. After three days, they can be rolled up in jars and stored in a cellar or basement.

How to do it? Readiness for canning lightly salted cucumbers in a saucepan can be determined by color, it will change from bright emerald to olive.

Do not wait for the brine to become cloudy, and as soon as the cucumbers change color, place them tightly in hot sterile jars, pour boiling water directly from the kettle.

After five minutes, drain the water and pour boiling water again.

Wait another five to ten minutes and pour boiling water for the third time, immediately roll up the boiled lids and, turning upside down, wrap with a towel or blanket. Leave in this position for a day, and then transfer to the basement or cellar.

In this form, cucumbers can be stored for more than two years, while retaining the taste and aroma of barrel-cured cucumbers. By the way, such cucumbers are the best suited for cooking. And if they suddenly turn a little sour, they will generally become an ideal option.

Well, now you know how to pickle cucumbers in a saucepan in cold water.

Wish you creativity To winter preparations and Bon Appetit!

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How to quickly make crispy salted cucumbers in a saucepan, they will tell detailed recipes with photo. The grinding process is quite simple and does not require a large number time and significant labor costs. But the result exceeds all expectations. The ready-made appetizer pleases with juiciness, piquant-spicy taste and unsurpassed aroma, harmoniously combines with meat, fish, potatoes, various cereal side dishes and enriches even the most prosaic everyday menu, introducing notes of freshness and a pleasant variety into it.

How to make lightly salted cucumbers in a saucepan - a simple and tasty recipe with cold water

This is the simplest and affordable recipe cooking delicious salted cucumbers with cold water in a saucepan. You can make such a dish without any difficulties not only in a city apartment, but also in the country. The workpiece will turn out juicy, crispy, fragrant and will be an excellent addition to meat, fish and potatoes.

Necessary ingredients for cooking delicious lightly salted cucumbers in a saucepan

• fresh cucumbers- 1.8 kg
• garlic - 2 heads
• water - 1.5 l
• salt - 3 tbsp
• dill umbrellas - 3 pcs
• horseradish leaves - 2 pcs
• cherry leaves - 4 pcs
• currant leaves - 4 pcs
• white mustard seeds - 6 pcs

Step-by-step instructions on how to make crispy salted cucumbers at home

Cooking lightly salted cucumbers in a saucepan in a hurry - a quick recipe in 5 minutes

You can make awesome salted cucumbers in a saucepan in just 5 minutes. This will require a minimum of effort and the most simple products. Original appetizer preserves the natural juiciness of fresh vegetables, and at the same time acquires a spicy-spicy taste and a delicate, refined aroma.

Necessary ingredients for cooking lightly salted cucumbers in a saucepan in 5 minutes

• cucumbers - 1 kg
• garlic - 6 cloves
• dill - 1 bunch
• salt - 48 g

Step-by-step instructions on how to whip up delicious lightly salted cucumbers in a saucepan

1. Wash the cucumbers well in running water, cut off the ends on both sides, chop into slices no more than 0.5 centimeters thick and sprinkle with salt.
2. Wash the dill, dry and finely chop. Peel the garlic cloves and cut into small pieces.
3. Put the chopped dill and garlic in a ceramic bowl and grind with a pusher so that the components release the juice.
4. Add the dill-garlic mixture to the cucumbers, close the lid tightly and shake vigorously for 5 minutes so that all the ingredients are well mixed and the vegetable juice is absorbed into the cucumber pulp.
5. Then put the cucumbers in a beautiful salad bowl and serve as a light, fresh snack.

Spicy and tasty lightly salted cucumbers in a saucepan - a quick recipe for an original snack

How to quickly and effortlessly cook original salted cucumbers in a saucepan, the following recipe with a photo will tell. The finished dish will delight you with a crispy texture, spicy taste, exquisite aroma and will be an excellent summer snack for young potatoes, meat dishes or barbecue.

Necessary ingredients for the recipe for lightly salted cucumbers in a saucepan

• cucumbers - 2 kg
• black peppercorns - 10 pcs
• allspice - 6
• sugar - 1 tsp
• dill (stems) - 1 bunch
• lemon - 2 pcs
• salt - 2 tbsp + 1 tsp

Step-by-step instructions on how to quickly make salted cucumbers in a saucepan

1. Put both types of peppers in a mortar and crush thoroughly. Then combine with salt (2 tablespoons) and sugar and grind into a homogeneous mass.
2. Wash the lemons well, carefully remove the zest and add to the pepper-salt mixture. Squeeze the juice from the pulp into a separate container.
3. Rinse the dill, pat dry and finely chop.
4. Wash cucumbers well and soak for one hour in cool water. Then take out, dry, cut off the ends on both sides and chop the cucumbers into pieces.
5. Put the cucumber slices in a saucepan, sprinkle with a mixture of pepper, salt and zest, mix thoroughly, add a teaspoon of salt, chopped herbs and leave to soak for 1-1.5.
6. Immediately before serving, blot the remaining salt with a paper towel.

How to make lightly salted cucumbers in a saucepan in a hot way - a recipe with boiling water

In the hot method of cooking lightly salted cucumbers in a saucepan, there is an indisputable plus - almost instant cooking. Boiling brine quickly penetrates the pulp and immediately brings the vegetables to the consistency of readiness. The only thing that spoils the recipe a little is the loss of a bright and rich green color by the cucumbers. However, the rich, juicy taste more than compensates for the slight aesthetic disadvantage.

Necessary ingredients for the hot method of cooking lightly salted cucumbers in a saucepan

• cucumbers - 1.8 kg
• rock salt - 96 g
• water - 2 l
• garlic - 6 cloves
• hot pepper - 1/3 pod
• dill umbrellas - 3 pcs
• horseradish - 2 sheets
• tarragon - 4 stalks with leaves
• blackcurrant leaves - 6 pcs

Step-by-step instructions on how to make lightly salted cucumbers in a pot of boiling water

1. Pour boiling water over a deep enameled pan, and then thoroughly wash and dry.
2. Rinse the cucumbers in cold running water, put in a colander to drain all the moisture and cut off the tips on both sides.
3. Rinse the greens well, dry, tear into pieces of arbitrary shape and knead a little with your hands.
4. Free the garlic cloves from the husks and cut each clove into halves.
5. Put a dense layer of greens with garlic on the bottom of the pan, then a layer of cucumbers and repeat this until the ingredients run out. Make sure that the final tier is green.
6. Pour water into a separate container, put on the stove and bring to a boil over medium heat. When the liquid begins to actively boil, lower the heating level slightly, pour in the entire volume of salt, mix well with a wooden spoon and cook over low heat until the salt crystals are completely dissolved.
7. Pour the boiling brine over the cucumbers so that the water covers the contents of the pan by two fingers.
8. Leave on the kitchen table to soak the vegetables. When the brine has cooled, the cucumbers will become suitable for eating.

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Crispy spicy pickles are not only a great snack, but also a component of the most different dishes. Don't know how delicious to pickle cucumbers? Read our article!

How delicious to pickle cucumbers?

• Servings: 8
• Cooking time: 1 minute

Best of all, young fruits up to 15 cm in length are suitable for pickling, preferably “pimpled”, it has been noted that pickled “smooth” varieties do not have such a bright taste and appetizing crunch. Before harvesting, they should be soaked in cold water for a couple of hours.

So that the blanks do not become cloudy and do not explode, it is important to properly prepare the cans. They need to be washed thoroughly. soapy water and sterilize in one of the proven ways:

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

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

withstand 20 min. in a water bath.

Lids should be washed with 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 classic recipe you will need:

fresh cucumbers of medium size - 2 kg;

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

a couple of sheets of horseradish (optional, you can take a small root);

a 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.

Rinse the cucumbers and greens thoroughly, put some of the greens and crushed garlic cloves on the bottom of the prepared jars. We dissolve the salt in 1.3 liters of clean water at room temperature, fill the cucumbers with the solution up to the very neck of the jars. Now they need to be covered (preferably with gauze).

After 2 days, drain the brine, bring to a boil. Cool at room temperature, pour over the cucumbers again and roll up the lids (both metal and nylon can be used). Store in a cool and semi-dark place.

How to pickle cucumbers in a saucepan in 1 day?

Looking for a quick tasty snack? Prepare pickled cucumbers. For this you need to prepare:

2 kg of elastic cucumbers;

3 art. l. coarse rock salt;

1.5 l of purified or boiled water;

middle head garlic;

a couple of currant leaves;

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

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

Cucumbers need to be poured with salt water, covered and put in the refrigerator, after a day they can already be eaten. Fast fragrant snack ready!

Express method of pickling cucumbers in a bag

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

fresh dense cucumbers - 1 kg;

garlic - 5-8 cloves;

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

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

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

Salted in this way, they received the appropriate name - lightly salted. And not only got the name, but along with it they won the people's love. I don't know if it's possible to find at least one person who would not love them!

The kids crunch them with pleasure, slowly dragging them out of the jar; housewives cook with them delicious sandwiches, salads and share endless recipes at work. For men, this is the most the best snack for hard drinks. And it's safe to say that this is the number 1 snack on the summer table.

Even without any salads and sandwiches, just put on dinner table in a plate, they will decorate and delight with their appearance and alluring aroma.

Did you know that lightly salted cucumbers contain a minimum number of calories, and you can eat them as much as you want? It won't add any weight to you. And even with a quick salting method, they retain almost the entire available arsenal. useful substances and vitamins.

• The fastest method is the hot, brine method, in which vegetables are poured with brine with a high salt content, and sometimes with sugar. If you cook them this way in the evening, then in the morning they can already be served at the table.
• There is also a cold brine method, it is also very good, but it will take a little longer to wait for the finished snack. And to be more precise, then 2 - 4 days, depending on the size of the fruit and the method of salting. However, there is an opportunity to speed up this method. And how to do this, we will talk below.
• And there is also a method of so-called dry salting. It is already clear from the name itself that the brine is not used at all in this method. Vegetables are sprinkled with salt and shifted with herbs. And it is clear that this is also not very fast way. The readiness of the product can also be tasted after 3-4 days.

All methods use greens, garlic and pepper. And in order for the cucumbers to be crispy, a currant, oak leaf, root or horseradish leaf is added, which also helps to maintain the transparency of the brine and prevents the appearance of mold.

It is on the basis of this knowledge that we will salt, or rather “lightly salt” our fruits. Part of the quick recipes, or rather 7 options, and today we will consider 7 more, specifically, how they are salted in a saucepan - that is, in the most popular way. And there is another article that tells how to cook

In order not to be repeated, they will be voiced in the first recipe, and all subsequent recipes will reflect only the main essence of the ongoing process, without being distracted by details.

Hot crunchy cucumbers

The calculation is given for a three-liter pan. We will cook in a hot brine way.

We will need:

• cucumbers - 1.5 - 2 kg
• horseradish leaf - 1 - 2 pieces
• dill with umbrellas - 8 - 10 pcs
• currant leaves - 8 pcs
• oak leaves - 8 pcs (or cherry)
• tarragon (tarragon) - twig
• black peppercorns - 10 pcs
• allspice - 3 - 4 pcs
• hot chilli pepper - to taste
• bay leaf - 2 - 3 pcs
• clove buds - 3 - 4 pcs
• garlic - 3 - 4 large cloves

For brine:

• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 1 tbsp. spoon

Preparation of ingredients

When you have been salting this or that vegetable for a long time, then you add all the ingredients “by eye”, especially not calculating the leaves in pieces, but the ingredients in kilograms and grams. Therefore, if you add one or two fruits, or a leaf of greenery more or less, then nothing bad will happen.

But prepare the brine in strict accordance with the recipe. For a given amount of vegetables, you may need a liter, one and a half, or two brine. Everything will depend on the volume of your pan, large or small fruits you will salt.

Therefore, calculate its amount yourself, but in strict accordance with the recipe and in compliance with all proportions.

1. Wash cucumbers and cut off the ends on both sides. Try to take fruits that are not very large in size, they have a thin skin, they themselves are juicy, with tasty tender pulp and dairy seeds. They are just perfect for pickling.

Sometimes large specimens are also salted, but it is better to salt them in cut form, for example, in the form of sticks, the size of a small specimen, or even a little less.

Pour them with cold water and leave for 30 - 60 minutes so that they are saturated with water and become more juicy. Cucumbers in their composition have a large percentage of water and after picking in hot weather they quickly lose it. Therefore, it is better to soak them before salting. Soaking time ranges from 30 minutes to 3 hours, depending on when the vegetables were harvested.

2. Prepare all the ingredients at once. Wash the leaves and let the water drain. If you use large stems of dill, then they need to be cut into fragments. It is desirable that the dill had an umbrella. As such, he had already gained his full strength. Seeds begin to set in it. And this means that he is almost ripe.

And such dill will give the necessary taste and aroma to our pickles. It is not necessary to feel sorry for it when salting. When you make a bookmark, you will need to layer them liberally.

You will feel how much to add. This intuition is already embedded in each of us in the genes. But I announced the approximate amount at the beginning of the chapter, as part of the ingredients.

3. Horseradish leaves are also cut into fragments. Sometimes its root is also used, this is also allowed. For the best effect, it is cut directly into the pan, also located in the lower layer, in the middle and in the upper layer.

Horseradish helps to keep all blanks well, and prevents souring, clouding of the brine and mold.

4. And in order for our fruits to be crispy, currant, oak and cherry leaf. Moreover, it is always desirable to add a currant leaf, it also gives a slightly tart flavor. But you can choose between oak and cherry, either one or the other is enough.

5. If there are no oak leaves, and you limited yourself to cherry ones, then add a sprig of tarragon, or as it is called tarragon in Asia. It will just give a taste, like from a barrel, and also allow them to remain elastic and crispy.

That's how much! How else! Each component is important for salting no less than the main component. And each performs its important function in this process. The main thing is to know and understand why this or that product is needed. And then you can easily choose the recipe to your liking.

6. Peel and cut the garlic into slices, so it will share its juice faster and better with all other ingredients. And my grandmother, when she was pickling, always cut garlic cloves right in the peel. Garlic is still young at this time, and the shell of the clove is still milky, soft. So she said that it gives an additional taste, and garlic savings.

I sometimes remember her advice, and do as she did. And sometimes I forget, and I clean the cloves from the skin. I wrote simply, suddenly you want to take the advice of my grandmother.

7. Prepare immediately pepper, we use three varieties of it - black, allspice and spicy chilli. Each of them, like the leaves, plays its own taste and “smell” role, so it is better if all of them are present in your recipe.

Capsicum comes in varying degrees of spiciness. You can add half a pod of a not very strong variety, or cut off only a 1 cm particle with scissors, and this will be quite enough. It should be remembered that the main bitterness is concentrated in the seeds, so try to clean them carefully.

Do this with gloves, because the juice can be absorbed into the skin for a long time. And God forbid to rub your eyes with such hands ...

I already know that my pepper is extremely hot, so I’ll add it just a 1 cm particle. If you don’t know the degree of sharpness of your pepper, then it’s better to add the same amount, don’t risk it.

If you didn’t have capsicum, then you can add a pinch - another red ground one.

8. Well, prepare all the leftover components so that you don’t accidentally forget anything.

Cooking

1. Put the first layer of cucumbers into the pan.

2. Put some greens and garlic on it.

3. Then again vegetables, and again garlic. Alternate in this way until one and the other is finished.

Don't overfill the pot. Expect that there will be more brine, which should completely cover all the contents. At the same time, he should not pour out of it.

4. Now let's deal with the brine. Pour water into a saucepan and bring it to a boil. Add salt and sugar, as well as all the spices, that is, a mixture of peppers, clove buds, bay leaf.

Allow the liquid to boil and turn off. Then cover with a lid and let cool slightly.

5. Pour the contents of the pan with the resulting, slightly cooled brine.

6. Cover the top with a flat plate. She will play the role of oppression. A plate is needed of such a size that it completely covers all the fruits, so that they do not float up, but lie tightly to each other ..

7. Leave on the kitchen table, at room temperature overnight, for 10 - 12 hours. If our fruits are small, then by morning the smallest of them can be eaten.

Of course, they have not yet managed to gain strength, but they are already quite tasty. Eating them is fun and delicious!

And they will gain strength by the evening.

8. But in the morning, after taking the sample, the pan with the contents should be put in the refrigerator. The days are hot in summer, and if you leave them in the kitchen, they will slowly begin to turn sour. And to next day they will already turn out fermented, and not lightly salted.

That's basically the whole recipe. Prepare and try. Hope you enjoy the recipe.

Pickled cucumbers with vodka in a saucepan in a quick way

Very tasty and crispy, these green vegetables are obtained when vodka is added to the marinade. And here is one of those recipes.

We will need:

• cucumbers - 1.5 - 2 kg
• fragrant herbs (dill, tarragon)
• leaves (currant, horseradish, cherry or oak)
• black pepper - 10 peas
• allspice - 3 - 4 peas
• clove bud - 3 - 4 pcs
• garlic - 2 - 3 cloves

For filling:

• water - 1 liter
• salt - 1 tbsp. spoon with slide
• grape vinegar - 1 tbsp. spoon
• vodka - 2 tbsp. spoons

Cooking:

1. Wash the vegetables and pour cold water for 30 - 40 minutes, and if they are collected the day before, then soak for 3 - 4 hours. Do not cut off the tips yet.

As you soak them, you can estimate how much filling you will need. To do this, put the fruits in a saucepan and pour them with the right amount of water so that it covers all the fruits. Then measure its volume with half a liter jars. And if you need more than a liter of brine, then proportionally increase the amount of salt and other components.

2. After the fruits are saturated with water and become dense and elastic, cut off the tips from both sides. Sometimes they ask "is it possible not to cut off the ends." Can. But in that case, the salting time will increase slightly.

3. Wash all the greens, and peel the garlic and cut into slices.

Vary the amount of greens yourself. For each green layer there should be dill, about a couple of umbrellas or twigs, two currant leaves, 3 cherry or two oak, a small tarragon sprig.

There should be at least three green layers in total.

Put half of the garlic and pepper in the middle.

4. Put cucumbers and herbs in layers in a saucepan.

5. Prepare the brine. To do this, boil water, add salt to it. Then let it cool and pour vinegar and vodka into the slightly cooled filling.

6. Cover the contents with a plate, it will be like oppression. Leave at room temperature for 12 hours. Then refrigerate and store there.

As a rule, such an appetizer is ready in 12 hours. But they gain the most taste on the second - third day.

They keep well and for a long time! But they should be stored in the refrigerator.

Sliced ​​pickled cucumbers with dry mustard

According to this recipe, they can be prepared for the winter, or you can simply cook them to eat.

We will need:

• cucumbers - 1 kg
• sugar - 1/4 cup
• butter - 1/4 cup
• vinegar 9% - 2 tbsp. spoons
• garlic - 1 - 2 cloves
• dill - 0.5 bunch
• dry mustard - 0.5 tbsp. spoons
• ground black pepper - a pinch
• ground red pepper - a pinch
• salt - 0.5 tbsp. spoons

Cooking:

1. Wash small fruits and cut off the ends. Cut into 4 - 6 pieces. Place in a small saucepan or bowl.

2. Chop the dill as finely as possible. If the branches are rough, then it is better to cut them. You can also chop the garlic, you can do this using a press. Or you can just chop it up. Do as you please.

3. Put all the ingredients in a saucepan to our vegetable, and mix everything.

4. Leave to infuse for 3 hours, periodically stirring the contents with a spoon. Juice will stand out. This is good, in this juice our "beauties" will salt.

5. After they are slightly salted and the juice is released, close the pan with a lid and refrigerate for an hour.

6. Serve to the table and treat your family delicious snack. I like to decorate such an appetizer with circles of red bell pepper.

Or, together with pepper, add pieces of cheese. M…m…mmm… Yummy!

You can store this snack in the refrigerator for 4-6 days. But they are better and tastier, of course, fresh. And, as a rule, until these days, the snack is not stale.

Get ready to serve it for lunch and dinner, and washes for someone for breakfast ...

Video on how to quickly pickle cucumbers in a saucepan in 24 hours

And this is another one of the salting recipes. This time in video form. This is so that you, dear readers, can see everything with your own eyes.

How to lay out greens and cucumbers, how to pour brine, how to cover with oppression. Of course, there is nothing difficult in this. But suddenly someone for the first time in his life decided to salt them. And in this case, he will certainly have questions.

And in order to quickly find answers to them, this video will just help.

In the afterword to the description of the recipe, it was said that the vegetables would be ready in 24 hours. But I think that they will be super-tasty by then. In general, they can be crunched after 12-14 hours, or at least take a sample.

For some reason, you always want to take a sample as soon as possible. And I can even guess why. Probably because the first, and even trial ones, are always the most delicious.

So cook from and according to this recipe, and crunch them to your health. And don't forget to subscribe to our YouTube channel. It was created especially for you, dear friends. To not only write recipes, but also show you the whole process live. And don't forget to hit the bell so you don't miss anything new!

Daily crispy cucumbers on mineral water - cold way

Another brine option, according to which you can “salt” our vegetable, is cold way. But unlike just the cold method, this option is much faster to prepare. In just 24 hours, our preparations will delight us with their wonderful taste.

And the secret is that we will use not ordinary water as a liquid, but mineral water, and besides, with gas. Gas bubbles quite easily and quickly penetrate the structure of the fruit, and after a day a delicious crispy snack can be served at the table.

We will need:

• cucumbers - 1.5 - 2 kg
• mineral water with gas - 1.5 liters
• dill - 2 bunches
• garlic - 8 - 10 cloves
• salt - 3 tbsp. spoons

All! No other herbs, spices or peppers. A minimum of everything, and a maximum of taste!

Cooking:

1. Pour mineral sparkling water into a jar or jug. Pour salt into it. The calculation of salt should be as follows - for half a liter of water 1 tbsp. a spoonful of salt. That is, for 1.5 liters of water, we must add 3 tbsp. spoons of salt.

Use coarse salt. And if there is sea salt, then it will be just wonderful.

Mix water with salt and leave to dissolve.

2. Wash the fruits and cut off the ends on both sides.

3. Put 1 bunch of dill on the bottom of the pan, right with the branches. You can only cut it into two parts for convenience.

4. Wash and crush the garlic cloves on the board with the back of a knife. It is not necessary to clean it. We will lay it out right in the peel.

Spread half of the garlic over the dill.

5. Then spread out all the cucumbers tightly on top.

6. Put garlic on them again, and cover everything with the remaining bunch of dill, which is also cut into two or three parts.

7. Once again, stir the salt in the mineral water, and pour the contents of the pan with it.

8. Cover with a lid and let stand at room temperature for 6 - 8 hours. Then put in the refrigerator for another 16 - 18 hours.

After the allotted time, get our crispy pleasure and serve it to the table. Despite the fact that the salting method was cold, thanks to the mineral water, we got the finished result in just a day. And if there was ordinary water, then you would only have to try them - on the third day of commercials.

Bubbles of gas and salt coped with their task quickly and perfectly. For which they are very grateful!)

Recipe with garlic and soy sauce

This recipe is very unusual, interesting and incredibly tasty. It will take exactly a day for the crispy vegetables to become completely ready for use.

We will need:

• cucumbers - 1 kg
• garlic 2 cloves
• soy sauce - 2 tbsp. spoons
• apple cider vinegar - 50 ml
• hot capsicum - 0.5 pcs
• vegetable oil - 2 tbsp. spoons
• salt - 4 tbsp. spoons (no slide)
• sugar - 3.5 tbsp. spoons
• water - 800 ml

Cooking:

1. Wash the fruits and cut into 4 parts, without cutting to the end from the side of the tail about one and a half - two centimeters.

Transfer them to a bowl and sprinkle with salt. Mix with your hands and leave for 40 minutes so that they are slightly salted on the outside and inside, and let the juice flow.

2. Pour 2 incomplete spoons of salt and all sugar and vinegar into cold water. Stir and leave to dissolve all the crystals.

3. Cut the garlic cloves into two halves.

4. Cut hot capsicum into rings. Use a copy that is not very sharp, otherwise the finished product will turn out to be too sharp. And it will be hard to eat.

Take part of the pepper without seeds, or clean the seeds. They just contain the main bitterness.

5. Drain the juice from the vegetables. We no longer need him. Together with nm, we merged all the excess salt.

6. Heat the oil in a frying pan, put the chopped pieces of pepper into it, mix and immediately turn off the heat.

7. Pour boiling oil, with pepper located there, our fruits and mix. We try to do it carefully so as not to break our beauty.

8. Pour in soy sauce, add garlic. And mix gently again.

9. Pour in the mixed brine. Leave for salting at room temperature for a day. During this time, mix the contents several times.

A day later, a fragrant crispy snack under soy sauce ready. You can taste, eat and enjoy!

Snack cucumbers in tomato sauce

In almost all the recipes offered today, you can put tomatoes together with our today's heroes. But you need to know that the tomatoes will take a little longer to pickle.

I don’t want to repeat myself and describe the same recipes, but with the addition of tomatoes. Therefore, we will cook cucumbers not with whole tomatoes, but with twisted ones, that is, with tomato juice.

I already have a recipe that we canned. Preparing for the winter is always good! And why not use a faster method and not waiting for winter, when we open the treasured jar, eat such yummy a day after cooking ?!

And so, let's get started. We must have a very tasty snack.

We will need:

• cucumbers - 1.5 kg
• tomato juice - 1.5 liters
• garlic - 6 cloves
• dill - bunch
• tarragon - 2 sprigs
• salt - 3 tbsp. spoons

Cooking:

1. We probably don't have tomato juice, so let's make it. To do this, wash the tomatoes and twist them in a meat grinder, or chop with a blender. As is already clear from the composition of the ingredients, we need 1.5 liters of juice.

We twist, measure the desired volume and, pouring the juice into the pan, set aside for now.

2. Wash the fruits and cut off the ends on both sides. You can leave them as a whole, or you can cut into two halves.

3. Peel and cut the garlic into thin slices. Dill cut into two - three parts. And if the stems are large, then you can cut them smaller. So that it is convenient to put in a pan.

4. Put the pot of tomato juice on the fire and bring to a boil. Add salt and mix.

5. In the meantime, the juice boils, put greens, garlic and cucumbers in layers in a saucepan.

6. Pour the contents with boiling juice and leave to cool and salt for 10 - 12 hours.

7. After the allotted time, you can already try them. And keep what you have not tried in the refrigerator. After another 12 hours, our crunchy treat will gain even more strength and taste. And it will be even more pleasant and tasty to eat it.

This is quite simple recipe Basically, just like everyone else. “Salting” your favorite vegetable in any way is very, very simple. The main thing is not to shift, and not to add salt, and everything else is options and variations.

So feel free to get down to business, salt, eat and crunch to your health.

And in conclusion, a few key points.

How to pickle cucumbers to make them tasty and crispy

• be sure to soak cucumbers in cold water before pickling. It is desirable that the water is filtered or spring
• soaking time can be from 30 minutes to 3 - 4 hours, depending on how long ago you harvested
• you should not salt those fruits that have lain without action and out of the refrigerator for more than two days, it will be difficult to make them crispy
• do not use too small or too large fruits for pickling. Both those and others will quickly become soft, so the crunch and taste from them will no longer wait.
  

  try to salt beautiful fruits. Uneven, hooked, yellow - discourage appetite, and do not want to eat them. Any product should already visually inspire appetite!

• be sure to try the tip of the vegetable from the “butt” side, it should not be bitter. Bitterness during salting will not go anywhere, and will surely spoil your sensations from using such a product.
• before salting, be sure to cut off both tips from the fruit. This is necessary for quick salting. Through the slices, the brine will quickly penetrate into the pulp.
• there are ways in which the cucumber is still pierced in several places with a toothpick and even with a knife. This is done when they want to achieve a faster result. But this is at the discretion of everyone. I don't use this method
• in order for the finished product to be crispy, you need to use oak, cherry and currant leaves for the marinade. For the same purposes, a little vodka is added to the brine.

• tarragon is used to get the taste of barrel fruits
• in order for the fruits not to turn sour and moldy for a long time, horseradish leaves and root are added. Dry mustard serves the same purpose.
• add anise for aroma and taste
• in order for the taste and aroma of the finished product to be more saturated, the greens must be fresh and green, and in no case withered, lethargic and old
• the denser the fruits are to each other during salting, the better the salting process occurs. Therefore, not too heavy oppression is used to press all the fruits, and so that they scatter throughout the brine. As a rule, I simply cover them with a flat plate of the appropriate size.
• for salting it is better to use coarse salt, you can use sea salt. It is not advisable to use fine salt "Extra" and it is completely undesirable - iodized
• so that the color of vegetables remains green during salting, they are first doused with boiling water and then immediately dipped in cold water

And yet, they say that the most crispy cucumbers are obtained, collected on the new moon, or in the first quarter of the moon.

These are not too sophisticated, but very helpful tips. I think that you will find something useful for yourself from today's article. Someone advice, someone recipe. And someone will need both!

And if you found today's article really useful for yourself, then share it with your friends by clicking on the buttons social networks. For me, this will mean your support. For which I want to say in advance to everyone “THANK YOU VERY MUCH!”

And to everyone who crunches already pickled cucumbers

Bon appetit!

Salted cucumbers- a wonderful delicacy that you can pamper yourself with almost all summer. Prepare them according to different recipes, but cucumbers cooked in a saucepan are especially loved by housewives. This method requires minimal effort, but lightly salted cucumbers in a saucepan turn out to be very tasty, crispy, a real meal!

Cooking methods

All recipes for salted cucumbers in a saucepan come down to three cooking methods:

• dry;
• in cold brine;
• in hot brine.

1. The dry method is the easiest for the hostess. Cucumbers, herbs and other ingredients are simply laid out in layers in a saucepan and sprinkled with salt. But on the other hand, the dry method requires the most time for the cucumbers to pickle. Until they are ready, 3-4 days pass (if whole fruits are lightly salted). You can speed up the process by chopping the cucumbers and/or shaking the pot with them from time to time.
2. The cold method allows you to maximize the natural taste and aroma of cucumbers. Lightly salted cucumbers, often cooked in cold brine, look indistinguishable from fresh ones! Unless, of course, you look at them from a distance. It takes 2-3 days for a full salting in this way.
3. Using hot pickle, you can enjoy magnificent salted cucumbers in a day, and even faster if you use some tricks that you will learn a little lower. The main and, perhaps, the only disadvantage of this method of salting is that the color of the cucumbers changes, they acquire a yellowish-brown tint, approximately the same as that of cucumbers pickled for the winter. And yet, for the hostess, this is the most labor-intensive way.

Tricks of cooking delicious, crispy lightly salted cucumbers

1. To make the cucumbers juicy and crispy, you need to soak them in cold, almost ice-cold water before cooking. Half an hour is enough if they are plucked from the garden quite recently and have not experienced the effects of heat and direct sunlight. If they lay down for a couple of days after collection, or bought in a store, on the market, then they need to be soaked for three hours.
2. The smaller the cucumbers, the tastier they turn out and the faster they are salted. If you don’t plan to crush the whole pan in one sitting, then it’s worth putting larger fruits in the lower layers, medium-sized fruits in the middle, and the smallest ones on top. Then you can take the first sample much faster, but by the time you get to the middle and lower layers, they will also be salted.
3. When salting, a variety of herbs and spices are always used. Knowing their properties and influence on the process, you yourself will be able to create new, great recipes for lightly salted cucumbers in a saucepan!
   • Dill, especially if it is with umbrellas, gives the cucumbers a wonderful flavor. You can not save it, as experienced housewives say, “dill in cucumbers does not happen much!”
   • Horseradish acts as a kind of natural preservative: it increases the shelf life of the blanks, helps to keep the brine clean and transparent for longer, and adds a spicy flavor to the cucumbers.
   • Currant, cherry and oak leaves make cucumbers more crispy. You can put them together or one by one.
   • Tarragon (tarragon) will give lightly salted cucumbers a taste “like from a barrel”.
   • Garlic gives sharpness, a peculiar aroma and helps the workpiece to be stored longer.
   • Pepper different types(black, fragrant, spicy chilli) will make the cucumbers sharper.
4. Greens, garlic, spices during cooking can be put into cucumbers "by eye", it's okay if they turn out to be a little more or less than indicated in the recipe. But the brine must be made, strictly maintaining the ratio of its ingredients. At the same time, you need to remember that you may need more or less brine for the same number of cucumbers, depending on what kind of pan you have, what size the cucumbers are, how tightly you put them.
5. It is not necessary to lay the cucumbers in the pan to the very top, leave a few centimeters. It is important that the brine completely covers the cucumbers, not a millimeter should be exposed above its surface!
6. When laying cucumbers, herbs and spices in layers, try to calculate so that everything is evenly distributed so that there is enough greens for the upper layers.

Recipes for lightly salted cucumbers in a saucepan

There are countless recipes for making lightly salted cucumbers in a saucepan! Everyone will find a recipe to their liking.

Classic recipe in hot brine

It was in this way that our great-great-great-grandmothers cooked salted cucumbers. And today it remains one of the most popular. A classic is a classic!

Ingredients for a 3 liter saucepan:

• cucumbers - about 2 kg (how much will fit);
• horseradish leaf - 1-2 pieces;
• dill, preferably with umbrellas - 8-10 branches;
• currant leaves - 8 pcs;
• cherry and / or oak leaves (in any ratio) - 8 pcs;
• black peppercorns - 10 pcs;
• garlic - 3-4 large cloves.

For brine:

• water - 1 liter;
• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• optional:
  • bay leaf - 2-3 pieces;
  • allspice - 3-4 pcs;
  • clove buds - 3-4 pcs;
  • tarragon - 1 sprig;
  • hot capsicum - to taste (usually a 1 cm thick ring, peeled from seeds, is enough).

How to cook:

1. Prepare all foods.
   • Wash the cucumbers, cut off the buttocks on both sides, soak in cold water.
   • Wash the greens, let the water drain.
   • Cut large greens (horseradish leaves, dill) (or better to tear with your hands) into small pieces, about the size of a currant leaf.
   • Peel the garlic, cut into thin slices.
   • Put the rest of the ingredients so that they are at hand.
2. Put cucumbers on the bottom of the pan in one layer, put a layer of greens on them (except horseradish), garlic, pepper on it, horseradish leaves on top.
3. Fill with such layers (cucumbers - greens - spices - horseradish) the entire pan, not reaching the top by 5 centimeters.
4. Prepare brine.
   • Put the water on the fire, pour salt, sugar and, if desired, other spices into it.
   • Bring to a boil, turn off the heat.
   • Cool down a little.
5. Pour the hot brine into the saucepan with the cucumbers, making sure they are completely covered.
6. Put oppression so that the cucumbers do not pop up (the easiest way is a flat plate, on it liter jar with water).
7. Leave at room temperature for 10-12 hours. Important: the pan should not be exposed to direct sunlight!
8. When this time has passed, put in the refrigerator.
9. If the cucumbers are small, they can already be eaten. But for the perfect taste, or if the fruits are quite large, you have to wait another 12 hours until fully cooked.

Crispy lightly salted cucumbers in cold brine

Ingredients:

• cucumbers - 1 kg;
• dill - 1 bunch;
• garlic - 1 head;
• other herbs and spices - to taste.

Brine: per liter of cold boiled water - 2 tablespoons of salt.

How to cook:

1. Before cooking, it is advisable to soak the cucumbers for an hour or two in cold water.
2. Rinse dill, dry, cut not very finely.
3. Peel the garlic, cut the cloves in half lengthwise.
4. Place half of the dill and garlic in the bottom of the pot.
5. Pack cucumbers tightly.
6. Put the rest of the dill and garlic on top of the cucumbers.
7. Pour in brine, put oppression.
8. Leave jars at room temperature.
9. After three days, lightly salted cucumbers are ready to eat.
10. Then store in the refrigerator (may lie for 2-3 months).

A quick recipe for lightly salted cucumbers with mustard

Ingredients:

• small cucumbers - 1 kg;
• sugar - 1/4 cup;
• vegetable oil - 1/4 cup;
• table vinegar 9% - 2 tablespoons;
• garlic - 1-2 cloves;
• dill - a small bunch;
• dry mustard - 1/2 tablespoon;
• ground black and red pepper - a pinch each;
• salt - 1/2 tablespoon.

How to cook:

1. Wash the cucumbers and cut off the ends. Cut into 4-6 pieces. Place in a small saucepan.
2. Dill cut as small as possible, removing coarse branches.
3. Crush the garlic with a press or finely chop.
4. Put all the ingredients in a saucepan with cucumbers, mix everything well.
5. Leave for 3 hours, stirring the contents with a spoon from time to time. Juice will stand out, in which our cucumbers will be salted.
6. After 3 hours, when they are slightly salted and the juice is released, close the pan with a lid and refrigerate for an hour.
7. Ready! You can treat your relatives and guests with a wonderful crispy snack.

Dry salted cucumbers

The saucepan for salting by the dry method must be selected so that it is completely filled. Or adjust the quantity accordingly.

Ingredients:

• small cucumbers - 1 kilogram;
• salt - 1 tablespoon;
• cumin (optional) - 1 teaspoon without a slide;
• garlic - 4 large cloves;
• bunch of dill.

How to cook:

1. Rinse and dry cucumbers. Cut off the butts.
2. Cut each in half.
3. Put the cucumbers in a saucepan, send salt, cumin there.
4. Finely chop the garlic or press through a garlic press.
5. Finely chop the greens.
6. Add garlic and dill to cucumbers.
7. Cover the saucepan with a lid and shake well.
8. Put in the refrigerator for 3 hours.
9. From time to time to get and shake.
10. When 3 hours have passed, crispy salted cucumbers can be eaten.

Video recipe: crispy lightly salted cucumbers in a saucepan on a mineral water

This video will introduce you to interesting recipe cooking salted cucumbers in a saucepan using mineral water. Thanks to mineral water, crispy cucumbers cook faster than traditional cold brine, and they turn out very tasty!

Often cook lightly salted in a saucepan according to classic or newfangled recipes and enjoy a great snack!