Quick salting. Salting delicious cucumbers: quick pickling recipes
This is one of the most original recipes quick salting cucumbers. An unusual marinade will make them crispy and piquant.
For 6 servings you will need:
- approximately 1.5 kg of small or medium cucumbers;
- 4 limes;
- a bunch of dill;
- a few peas of black and allspice;
- medium salt;
- 1 tsp. Sahara;
- a few sprigs of mint.
Preparation:
- Crush black and allspice in a mortar, add a spoonful of sugar and 2 tbsp. l. salt.
- Wash and dry the lime, remove the zest and add it to a mixture of pepper, salt and sugar. Squeeze the juice out of the pulp. Finely chop the greens.
- Cut off the ends of the cucumbers. Then lightly tap each cucumber with the handle of a knife to create cracks. Cut each cucumber into several parts (if the cucumbers are small, then into 2 parts, if medium-sized - into 3).
- Rub the cucumbers with the pepper mixture and sprinkle with lime juice. Then sprinkle herbs on top and sprinkle another 2 tbsp. l. salt (you can take a little less salt).
- Move everything carefully and let it marinate for about half an hour.
- Use a paper towel to remove salt and herbs from the cucumbers.
Recipe for quick pickling of cucumbers in Hungarian style
The cucumbers according to this recipe are crispy and aromatic. These cucumbers can be stored in the refrigerator for about 5 days.
For a three-liter jar you will need:
- 1.5 kg of small cucumbers;
- a bunch of dill;
- 5 medium cloves of garlic;
- 2 liters of water;
- 3 tbsp. l. with a heap of medium-ground salt;
- 1 slice of white bread.
Preparation:
- Wash the cucumbers thoroughly and cut off the ends. Make small longitudinal cuts.
- Wash the dill and peel the garlic.
- Place dill at the bottom of the jar, then place the cucumbers tightly, sandwiching them with garlic.
- Dissolve salt in water and boil the resulting brine.
- Brown the bread crust in a frying pan without oil. Wrap it in a woven napkin and place it on the cucumbers.
- Pour brine over the cucumbers until it covers the bread.
- Cover the jar with gauze and place in a warm place for 3-4 days.
- Transfer the cucumbers to another bowl, add brine (pre-strained) and store in the refrigerator.
Quick cucumbers in a bag
Pickle cucumbers quickly It’s not the traditional brine that will help, but an ordinary plastic bag. Can be prepared in just 3 hours.
To do this you will need:
- 1 kg of young cucumbers;
- 1 head of garlic;
- 1 tbsp. l. salt;
- a bunch of dill, basil;
- black and allspice (5 peas each).
Preparation:
- Rinse the cucumbers thoroughly and cut off the ends.
- Cut the garlic cloves into several pieces, finely chop the greens.
- Place spices, seasonings, salt and cucumbers in a plastic bag.
- Tie the bag in a knot and shake well so that the dressing is evenly distributed over the cucumbers.
- Leave to marinate at room temperature for 3 hours. Then open the bag, shake the cucumbers from salt and herbs with a woven napkin - now they can be served.
Express pickling gives cucumbers a delicate salty taste, a bright aroma of spices and retains their crispness. Bon appetit!
There are three main cooking methods lightly salted cucumbers: in brine (hot or cold), in its own juice and dry. We offer all three options, and any housewife can decide for herself which recipe to use.
Lightly salted cucumbers are a favorite dish of Russians. Photo: AiF / Alexey Vissarionov Some tips for beginners:
- the best cucumbers for quick pickling are small, strong, bright green and pimply;
- You need to take coarse salt, rock salt, and in no case iodized. Some housewives believe that it is possible to salt it with sea salt, but it is still better not to risk it;
- for faster pickling, cut off the ends of the cucumbers;
- in addition to traditional herbs (dill, parsley, horseradish, cherry and blackcurrant leaves), you can use tarragon, green anise umbrellas and even oak leaves.
Many housewives recommend soaking cucumbers for at least 2 hours before pickling, so they will be crispier. As for winter salting, this is certainly a mandatory step. And when we are talking about lightly salted foods that will be eaten in two days, you can do without soaking.
The first method is classic. Cucumbers in brine
Cucumbers can be filled with hot or cold brine. Photo: flickr.com/dierken
The brine can be cold or hot. If you pour cold brine over the cucumbers, they will be ready in a couple of days. If you pour it hot, for example, overnight, then in the morning you can taste the cucumbers. With the hot method, the water should be boiled and cooled so that it is not boiling water; with the cold method, ideally the water should be spring water, but you can use filtered or bottled water, just not from the tap.
Ingredients:- Cucumbers - 1 kg.
- Salt - 1 tbsp. l.
- Sugar - 1 tsp. (not for everyone, not necessarily, but when salting with cold water- put).
- Cherry leaf - 2-3 pcs.
- Blackcurrant leaf - 5-7 pcs.
- Garlic - 4-5 cloves (up to a whole head, to taste).
- Dill, parsley - to taste.
How to cook:
Place the herbs and spices on the bottom of a jar or pan, then the cucumbers. Boil water, cool until lukewarm, stir salt and sugar in it, pour over cucumbers. Close the jar with a lid and shake gently. For faster pickling, leave for 1-2 hours at room temperature, then put in the refrigerator.
In addition to herbs and spices, you can add apples to the cucumbers. This fruit, traditional for pickles, will give cucumbers a specific sourness. For 1 kg. cucumbers, you can put 2 sour apples, cutting them into 4 parts (do not remove the core).
Method two. Lightly salted cucumbers in their own juice
Cucumbers in a bag cook very quickly. Photo: AiF / Ekaterina Tyunina
These are the so-called cucumbers in a bag - when there is no water or you don’t want to bother with brine.
Ingredients:- Cucumbers - 1 kg.
- Salt - 1.5 tbsp. l.
- Sugar - 1 tsp.
- Greens - whatever you have on hand, at least dill.
- Garlic - from 2 to 4 cloves.
How to cook:
Finely chop the garlic, mix the herbs and spices and rub well with your hands. Place prepared cucumbers with cut ends into a thick plastic bag (you can poke them with a skewer or fork for even faster pickling), add herbs, salt, sugar, tie tightly and shake well so that the salt and herbs are evenly distributed throughout the bag. Leave for a couple of hours at room temperature, then put in the refrigerator. After 6-10 hours, our cucumbers are ready!
You can use exactly the same method, only by cutting the cucumbers into quarters and pickling them in 2-3 hours. Also, to speed up the process, you can add 1 tbsp. l. table or apple cider vinegar or lemon juice.
Method three. Cucumbers in their own juice (spicy)
For pickling you need the same cucumbers, but for juice you need any cucumbers. Photo: pixabay.com
Those cucumbers that are not suitable for pickling will go here: large, overripe, crooked, etc. You need to trim the skin from them and grind them to obtain juice (in a juicer, blender, meat grinder, or simply through a sieve).
Ingredients:- Cucumbers - 10 small ones for pickling, several large ones for juice.
- Salt - 3 tbsp. l.
- Horseradish - 3 leaves.
- Dill - 3 umbrellas.
- Garlic - 2-3 cloves.
- Chili pepper - 1 pc.
How to cook:
Peel large cucumbers and puree them (a 3-liter jar will require approximately 1.5 liters). Place a horseradish leaf, an umbrella of dill and a clove of garlic cut in half at the bottom of the jar. For greens - 1 tbsp. l. salt. Fill 1/3 of the jar with cucumber puree, add some cucumbers for pickling. Next again horseradish leaf, dill, garlic and hot peppers and a spoonful of salt. Pour in the remaining cucumber puree and add the rest of the cucumbers. Add the last spoonful of salt, close the jar with a lid, and put it in the refrigerator. After a couple of days, the cucumbers can be eaten.
You can pickle a couple of stalks of celery with cucumbers - many will also like it.
As it often happens, you want something salty for dinner, but the nearest jar of cucumbers is in the store. But don’t be upset, because enterprising housewives have already come up with a lot of recipes for such a case. And one of them is fast in the package. But the main thing about it is not only that the pickles will be ready in 6-8 hours, but that any, even the most inexperienced housewife, can handle it.
So, to prepare them you will need, of course, the cucumbers themselves - 1 kg, table salt - 1 tablespoon, garlic - 3-4 cloves and a large bunch of dill. And of course, the container in which the whole process will take place is 2 plastic bags. First you need to wash the cucumbers well and cut off the ends on each side. Place them in a bag, add salt, finely chopped garlic and dill. Tie it and put it in another bag for safety. It also needs to be tied. Shake everything well so that the spices are evenly distributed. Place the cucumbers in the refrigerator for 6-8 hours. Shake the bag periodically (this will help salt everything better).
But in order for quick pickling of cucumbers in a bag to be a success, it is useful to know some cooking tricks. Firstly, not all varieties are suitable. You need to choose fruits 10-12 cm in size. Cucumbers should be even and the same size. It is also very important that the surface is covered with pimples. Secondly, be sure to remove the ends of the cucumbers. This is done so that the salt can penetrate inside and excess pesticides are removed from the fruit. It is also very useful to soak the cucumbers for 2-3 hours before pickling. And the excess dirt will be washed off, and they will crunch perfectly when ready.
Of course, some may be confused by the fact that pickling is done without a drop of brine. But in the process of shaking and as the fruits are salted, they will begin to release liquid. This is due to the fact that when they interact with salt, they will begin to secrete juice. In addition, the cucumbers will simply “inhale” some of the liquid. Since this all happens in a sealed bag, the liquid is returned back to the vegetables, but with salt. This is how the cucumbers are quickly pickled in a bag.
For those who find this method not fast enough, there is a faster option. will be ready in literally 3 minutes. Place vegetables, cut into small pieces, into a half-liter jar. Add to them a bay leaf, a little dill, half a teaspoon of black pepper, a clove of garlic squeezed through a press, and one third of a teaspoon of salt. Pour one tablespoon vegetable oil. Close the lid and shake the jar vigorously for 3 minutes. This is probably the fastest way to pickle cucumbers.
In the bag, however, they turn out crispier. But according to this recipe, you can prepare them just for dinner or turn tasteless greenhouse cucumbers into aromatic and piquant ones. In any case, they will be an excellent addition to potato dishes, especially if they are boiled. True, you can just crunch a cucumber, remembering the past summer.
Now it’s difficult to say who was the first to come up with a recipe for pickling cucumbers in a bag. One thing is certain: it became a real culinary hit. Today they cook this way lightly salted cucumbers Worldwide.
There are many recipes and methods for pickling cucumbers using express methods. But most housewives continue to cook from year to year winter preparations according to old, proven recipes. But in vain! Why try new ones? After all, the palette of home preserves is extensive and tasty, bright and varied. In a word, do the same thing “Quick pickling of cucumbers” recipe- This is a culinary crime. And to become a truly law-abiding cook, you need very little - take into account several different ideas for preparing food for the winter.
In addition to the traditional presentation of lightly salted cucumbers as an appetizer, they can be added to various salads instead of pickled or salted ones, as well as to sauces or okroshka. But first, you need to prepare these very lightly salted cucumbers, or more precisely, do a quick pickling of vegetables.
The first recipe is quick pickling of cucumbers in brine. If you pour cold brine over cucumbers placed in a bowl, they will be ready for use in 2-3 days. By pouring hot (but not boiling) brine, it will give us the opportunity to enjoy pickles within 8-10 hours. It is not necessary to prepare the brine in advance; you can do it much simpler - pour salt on top into jars filled with cucumbers (per 3-liter jar - 2-3 tbsp) and sugar (you don’t have to put it at all), and then carefully pour boiled water into the container hot water. Then the jars are closed with lids and shaken carefully a couple of times so that the salt dissolves and is evenly distributed in the brine.
In addition to spices and herbs, you can also add apples to the cucumbers in jars. Everyone knows apples separately, but now let’s combine them together. Apples will give cucumbers a specific taste and sourness. So, to quickly pickle cucumbers and apples you will need:
- 1 kg of cucumbers,
- 2-3 green or unripe apples,
- 10 black peppercorns,
- a medium bunch of dill or parsley,
- 2-3 cherry leaves and 8-10 black currant,
- 1 medium head of garlic,
- salt.
Cucumbers, apples and greens chosen for pickling are washed. The ends of the cucumbers are cut off, the apples are cut into 4 parts lengthwise, without removing the centers. Garlic is separated into cloves and peeled. Cucumbers and apples are placed in jars or in a pan, alternating and interspersed with garlic cloves and herbs. Black peppercorns are added. Water is boiled and salt is added to it (per 1 liter of water - 2 tablespoons of salt). The resulting brine is poured into the cucumbers. You can try the workpiece after 10-12 hours.
Like anyone else, recipe “Quick pickling of cucumbers” has its own characteristics. Therefore, the following tips will help you perform salting correctly and avoid food spoilage or mistakes when seaming:
The most the best cucumbers for all methods of pickling, small, thin-skinned and strong vegetables are considered, but not gherkins; in pimples and bright green. By the way, the pimples indicate that you are holding a pickling variety and not a salad variety.
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