Lightly salted cucumbers under a nylon lid for instant cooking. Instant lightly salted cucumbers with mineral water

Lightly salted cucumbers are a super appetizer. I want to offer the fastest recipes for preparing crispy cucumbers with a breathtaking smell of dill and garlic, with a hint of pepper and mustard.

They are not prepared for future use and are eaten very quickly. No matter how much I try, they are all different. Each housewife has her own tricks. In each recipe, if desired, you can change the set of spices, add what you have on hand. The most important thing is that their volume is no more than 7% of the weight of the cucumbers.

They are prepared in pans, jars various capacities, packages. They are filled with cold or hot brine, and in some recipes they are prepared without it at all. Recently, quick, almost instant cooking options have become very popular. So, perhaps, I’ll start with them.

Quick recipe for lightly salted cucumbers in a bag

I would call this recipe not just quick, but instant. Lightly salted cucumbers can be eaten immediately after cooking. There is no need to prepare brine and containers here. Cucumbers in a bag are prepared very simply and quickly.

Ingredients:

cucumbers - 1 kg
garlic - 4 cloves
soft dill stems and umbrellas - 50 gr.
green hot pepper- to taste
green cilantro - 20 gr.
salt - 1 tbsp. l.
sugar - 1 tsp.
black peppercorns - 5-8 peas
sesame oil - 1 tbsp. l.

Preparation:

Cucumbers themselves do not have a pronounced taste or smell. To make them aromatic, they need to be imbued with the aromas of spices.

We wash the cucumbers, dry them, and sort them by size. We try to take the same size, so they are salted evenly, and the aesthetic appearance of the food plays an important role. They should also be pimply, with dense flesh and without voids inside. Cut off the ends of the cucumbers and cut them lengthwise into four pieces.

Young garlic, divided into cloves. Crush them with the flat side of a knife, sprinkle a little salt and chop them finely.

Chop the dill. It is better to take soft stems, they contain more juice. Also sprinkle a little salt and chop finely. The juice and aroma of dill are instantly released.

Crush black peppercorns in a mortar. And you will immediately feel its fresh aroma.

That’s okay, now we’ll add the smell of cilantro and hot green pepper. We take these two ingredients in small quantities and chop them finely.

Can you imagine what an amazing smell it is in the kitchen! And now we will transfer this whole bouquet of tastes and aromas to cucumbers.

Now we take a thick plastic bag and put all our aromatic mixture and chopped cucumbers into it. Add salt, sugar and sesame oil.

All! There is very little left. Slice black bread, pour cold vodka.

We tie the bag, mix all the contents and shake vigorously.

Place on a plate and serve. The smell, aroma and taste are simply impossible to describe in words! Bon appetit and drinking!

Recipe for quick cooking of lightly salted cucumbers in a saucepan

Ingredients:

cucumbers - 2.5 kg
garlic - 10 gr.
soft dill stems and umbrellas - 100 gr.
black currant leaves - 10 gr.
horseradish root - 15 gr.
tarragon - 15 gr.
coriander leaves, basil - 10 gr.
red hot pepper - 1 pod
water - 4 l
salt - 200 gr
sugar - 100 gr

Preparation:

We collect cucumbers and sort them by quality and size. Choose from delicate skin with pimples and small black thorns. Wash thoroughly in two or three waters.

It is best to pickle cucumbers on the day of collection. After pre-soaking them in cold water 3-4 hours

We also wash the greens thoroughly. We use dill umbrellas and cut the stems into pieces.

Take the leaves and root of horseradish. Peel and chop the root in small pieces, you can tune it.

Place the whole red chilli pepper, remove the seeds.

We clean the young garlic and divide it into cloves. There is no need to peel the peel, it is still young and tender. Crush the teeth with the flat side of the knife.

You can also add black currant or cherry leaves, oak leaves, celery greens, tarragon, coriander and other spicy plants.

Divide the entire spice mixture into three parts.

Take a clean 5-liter enamel pan and put the first layer of prepared greens on the bottom.

We cut off the ends of the cucumbers and place them in a mound in a pan, then add a second layer of spices, top it with cucumbers and cover with the rest of the greens.

To speed up the fermentation process, the ends of the cucumbers are cut off or scalded with boiling water.

To prepare the brine, take 50 grams of salt, 25 grams of sugar per 1 liter of water. Boil water, dissolve the ingredients, add spices. Boil for 3-5 minutes, turn off and cool.

Pour in the cucumbers, place a flat plate on top and place a weight on it so that everything is immersed in the liquid.

Cover the pan with a thick cloth and keep at room temperature for 12 hours. After complete cooling, place the pan in the refrigerator and cool the cucumbers. And you can serve it on the table.

Classic recipe for lightly salted cucumbers for a 3-liter jar

Ingredients:

fresh cucumbers- how much will be included
garlic - 4 cloves
soft stems and umbrellas of dill - 50 gr.
salt - 60 gr.
sugar - 30 gr.
horseradish and black currant leaves - 50 gr.

Preparation:

The classic set of ingredients for a 3-liter jar requires the presence of dill and garlic. And to enhance the taste and aroma, you can add basil, savory, cherry or blackcurrant leaves, celery and parsley leaves, coriander. For more crunch - oak leaves and horseradish root. Spicy lovers can add red hot pepper.

Wash freshly picked cucumbers well and trim off the ends. If they were collected a day or two before processing, then they should be soaked in clean cold water for 3-6 hours. This way they will be saturated with water and restore freshness.

Place dill and garlic in three-liter jars. We try to choose cucumbers of the same size, so they are better salted, and fill the jar. IN in this case The method of laying does not really matter, we just try to fit them in the jar more tightly.

Cooking 6-8 percentage solution salt. Pour the cucumbers into a jar, cover the neck with a thick cloth, and leave to ferment overnight.

It should be noted that depending on the size of the cucumbers and the way they are laid, the amount of brine may be different.

In the morning we put the jar in the refrigerator to cool, and for lunch lightly salted crispy cucumbers prepared according to classic recipe ready. Bon appetit!

Crispy cucumbers - recipe in hot brine

This is the recipe I like to cook the most. The cucumbers are ready in a day and if stored in the refrigerator, you can eat them for a whole week.

The entire cooking process is the same as the recipe. instant cooking lightly salted cucumbers in a saucepan. We looked at it above.

We will just pour hot brine over the cucumbers. Then leave at room temperature overnight. In the morning, put it in the refrigerator to cool. And by lunchtime you can serve them on the table. And to make them crispy, don’t forget to soak them, chop the horseradish root, and add oak leaves.

In this video you can see with your own eyes how to do this.

Preparations continue, see you next time. You can share yours in the comments interesting recipes and wishes.

Rules healthy eating Before serving the main course, it means offering cold appetizers, which increase appetite and speed up metabolism. One of these snacks can rightfully be called lightly salted cucumbers instant cooking, the recipe of which every cook should have in his arsenal. Fresh vegetables can be found in the retail chain all year round, and if you don’t have your own homemade preparations for the winter, then you can use imported fresh fruits.

Ingredients for pickling

Quick pickling of cucumbers can be done in several ways, which we will be happy to list and briefly outline each technology. All you have to do is choose a quick recipe for lightly salted cucumbers that suits you.

Before studying the technology, it should be said that the same ingredients are used for the brine, which you can vary based on your own taste preferences.

Salt

The salt used is rock salt, not iodized.

For brine, the proportion is as follows: 1 table is required for 1 liter of water. a spoonful of salt, although some home cooks recommend 2 spoons.

It is worth noting that everything is determined by one’s own experience. For dry pickling of vegetables, take about 1 table for 1 kg of cucumbers. spoon rock salt.

Greens and herbs

How to quickly pickle vegetables without using special herbs? No way! Standard set– these are seeds, umbrellas and leaves of dill in combination with garlic.

But most recipes also contain additional spicy and aromatic herbs, such as tarragon, savory, cilantro, basil and others. It turns out that greens and parsley stems should not be added to cucumbers, because then they soften and lose their crispness.

In addition to herbs, real pickling specialists use plants rich in tannins, such as oak leaves and bark, cherry and currant leaves, leaves and root of horseradish.

Such supplements do not provide lightly salted vegetables become too salty and sour, and the pickles become pleasantly crispy.

Herbs and spices

The most popular spice is garlic. It is cleaned, cut into several pieces and placed with vegetables. As they say, “you can never have too much garlic” - it gives strength and flavor to lightly salted cucumbers, and not only them!

Among the spices added to pickled cucumbers are bitter and sweet peas pepper, red hot pepper pod, bay leaf and cloves. The quantity depends on taste preferences.

But remember that too many strong spices destroy the flesh of the fruit and they become soft and over-salty.

Sugar

Sugar speeds up fermentation, but how can you quickly cook lightly salted cucumbers if you don’t speed up the fermentation process?

We take a little less sugar and salt: for 1 liter of water - about 1-2 teaspoons. spoons or per 1 kg of fruit - approximately 1 dessert spoon. But it’s also worth saying that you can do without sugar. It's a matter of taste!

*Scullion's Advice
Choose medium and small cucumbers, keeping the fruits approximately the same size so that they are evenly salted. Be sure to cut off the “butts” of the fruits to allow them to quickly “salt.”

How to quickly pickle cucumbers

Ingredients

— 1.5 l + -
- 2 tsp. + -
- 2 tbsp. l. with top + -
— how much will go into a 3 liter jar? + -
— 2-3 umbrellas + -
- 4 cloves + -

Preparation

This quick method consists of placing prepared cucumbers, spices and herbs in a 3-liter glass jar and pouring brine.
In order for the recipe to quickly allow you to get a fragrant, crispy snack to the table, cucumbers in a jar, the bottom of which is covered with greens, need to be placed vertically, sprinkled with sugar and salt on top and pour boiling water over it.
Leave the glass container at room temperature for active fermentation.

In a day the snack is ready!

Scullion's Advice
If you fill it with simple purified, but cold water, then this increases the time for salting vegetables to 2-3 days, but in this case lightly salted cucumbers will become crispier and more flavorful. Choose!

Dry salting method “in a bag”

This is a very popular method that will please you with its ease of preparation and excellent results.

We put the prepared fruits of the same size in a thick plastic bag, add herbs and spices well rubbed between the palms, sprinkle with salt and sugar and tie the bag tightly.
For 1 kg of cucumbers we take approximately 1.5 table. spoons of rock salt and 1 tsp. Sahara.

We carefully rub its contents in our hands to evenly distribute salt, sugar and aromatic herbs.
Leave in a warm place (but not in the sun) for a couple of hours, stirring the contents of the bag periodically, and then transfer to the refrigerator.

After 6-10 hours, lightly salted cucumbers can be served.

How to cook cucumbers in 2 hours

How to cook lightly salted cucumbers in an hour or 2 hours? Are there such options? Of course there is! And they are so easy to prepare that you can treat your family to freshly prepared lightly salted vegetables almost all year round.

It is enough to cut each cucumber into four parts along the fruit and salt it dry (1 tablespoon of salt is required for 1 liter of water).

While you're preparing lunch or dinner, a healthy snack will do the trick. We set the table, serve the main dishes and surprise everyone quick recipe pickles!

Pickling cucumbers in 15 minutes

How to make lightly salted cucumbers in 15 minutes? Is this possible? Yes! Even a “five-minute” is possible - for the most impatient! Let's reveal secrets!

Wash the vegetables, cut off the ends, and cut each fruit into 4 slices and put them in a tight food-grade polyethylene bag. For the recipe you will need 1 kg of cucumbers.
Mix herbs, finely chopped garlic (6-7 cloves), salt (1.5 tbsp) and ground black pepper (pinch), break a few bay leaves and add cucumbers.
We tie the bag and carefully rub its contents in our hands. Leave in a warm place.

We'll taste it in 15 minutes!

Five-minute cucumbers

The whole secret is like this quick salting– in small cutting of fruits! This method can be called winter, because for the recipe will do and greenhouse harvest.

In addition to all the standard spices and herbs (and in winter time they can be dried), we use:

700 g cucumbers;
Vegetable oil - 100 g;
Salt - 1 tbsp;
A glass jar suitable for mixing ingredients.

How to cook cucumbers in 5 minutes

We cut the cucumbers into rings approximately 4 cm wide, and then cut the resulting pieces into strips 1 cm thick.
Place all the cuttings in a jar, cover it tightly with a lid and begin to shake vigorously for 3-5 minutes.

Ready! In just 5 minutes we get a wonderful snack that leaves no one indifferent. Swept off the plate in the same 5 minutes!

Lightly salted cucumbers in their own juice

This method is not as popular as the more familiar ones, but men are crazy about it! Instead of water for brine, use strained cucumber juice(no pulp).

Excellent lightly salted cucumbers are obtained, and the brine can be used further “for its intended purpose”! Is it possible to pour out such a delicious thing?

We hope that by studying and testing our recipes for quick preparation of lightly salted cucumbers, you will add your own twist to each one. After all, everything that we cook with passion and imagination cannot be tasteless. Go for it!

Cucumbers are ripening in greenhouses at our dachas, filling vegetable trays in markets and shelves in stores. Fresh, green and crispy, you immediately want to eat them just like that and prepare salads, and then we get down to preparing things for the winter. We salt and pickle the cucumbers to enjoy them in a few months. But I wanted to eat aromatic pickles right now. What to do? And you urgently need to find a proven and simple recipe for quick-cooking lightly salted cucumbers. Within hours or even minutes you will have delicious, crispy food on your table. lightly salted cucumbers.

Lightly salted cucumbers cook very quickly and this is not exactly a way to preserve them, since it does not guarantee reliable storage finished product. This rather a way preparations quick snack, which you plan to eat in the next day or two at most. I pickled a small amount of cucumbers - a saucepan, for example - and in the evening I ate it at dinner. Or I took it with me to a barbecue picnic.

By the way, this great way preparing snacks on the road. If you have heard about pickling lightly salted cucumbers in a bag, then imagine that you prepared them, packed the bag in a picnic basket and left. Upon arrival in nature, after a couple of hours you can already eat. This is what I mean by speed and convenience.

If you go out into nature by car, then in general ideal option. Even if you take a saucepan or jar with you, it will also be shaken on the road so that it is salted more evenly.

But enough of the lyrics, let me tell you not just one recipe for quick-cooking lightly salted cucumbers, but even several.

Recipe for quick preparation of crispy lightly salted cucumbers with photo

This recipe for lightly salted cucumbers, it seems to me, can be called basic. This is what makes classic lightly salted cucumbers, very tasty and crispy. Gives aroma and taste to cucumbers fresh herbs and garlic, and they will be no worse than the salted or pickled cucumbers that we prepare for the winter.

For pickling, you will need a large container that will immediately hold the entire volume of cucumbers and marinade. Since lightly salted cucumbers can only be stored in the refrigerator, keep in mind that this container will fit into it until you eat the cucumbers for lunch, dinner or at the holiday table.

You can take a large bowl, saucepan, even plastic container with lid.

fresh cucumbers - 1kg,
fresh dill - 1 bunch,
garlic - 6 cloves,
leaves of horseradish, currant, cherry, basil - 1-2 leaves as desired,
salt - 1.5 tablespoons,
bay leaf - 2 pcs,
peppercorns - 0.5 teaspoon,
coriander seeds - 0.5 teaspoon,

Preparation:

1. Prepare all recipe ingredients. Wash the cucumbers thoroughly and trim the ends. If the cucumbers are freshly picked and still hard and elastic, then you can pickle them right away. If they have been lying around for a while, were bought in a store and are a little wilted, then keep them in cold water for a couple of hours.

2. Prepare the marinade. Pour 1.5 liters of water into a saucepan, add salt, pepper, coriander and bay leaf. Place water on the stove and bring to a boil. There is no need to cook for a long time; remove as soon as it boils.

It will be hot marinade for lightly salted cucumbers.

3. Chop or coarsely tear all the greens by hand. Currant or cherry leaves also need to be torn at least in half, this will help them give more of their juice and taste to the cucumbers. Then layer the greens and cucumbers. There should be a cushion of greens and garlic at the bottom, then a layer of cucumbers, garlic, and more greens on top. Cut the garlic into large pieces, you can cut it in half lengthwise or simply crush each clove with a knife.

4. Cool the marinade to approximately 80 degrees. This will save green cucumbers If you pour boiling water over them, they will cook and turn brownish, like pickled cucumbers in jars.

Pour the marinade over the cucumbers until they are completely submerged in the liquid. To do this, it is convenient to use a saucer or plate, which is placed on top of the cucumbers directly into the pickling container. This plate will prevent cucumbers from floating, which is typical for them.

5. Cover the container with cucumbers with a lid or cling film and leave to cool at room temperature. Once they have cooled, put them in the refrigerator. Leave them in the refrigerator for 12 to 24 hours.

This recipe for lightly salted cucumbers is good because you can stop during the cooking process exactly at the moment when you consider the cucumbers salted enough for your taste. The longer they sit in brine, the more salty and spicy they become.

But try not to leave them for more than a day. Since there are no serious preservative ingredients, such cucumbers are not stored for a long time. And besides, the longer they lie, the less crunch remains in the cucumbers, they soften and are saturated with water.

It is best to prepare just enough lightly salted cucumbers to eat in one or two meals or a large family feast.

Recipe for quick-cooking lightly salted cucumbers in a bag with mustard

For some, this is an unusual recipe for lightly salted cucumbers, because everyone is used to pickling with just salt and spices, or at least with added sugar. But I have learned from my own experience that often unusual recipes very often worth trying.

Lightly salted cucumbers with mustard turn out very tender and spicy, and not at all hot. Be sure to try cooking them once. A small bag for the table or as a holiday snack. Men, believe me, will appreciate this yummy.

To prepare these cucumbers you will need approximately 4 hours and a bag. You can take a ziplock bag that seals tightly, or you can use a durable bag for food products. To be safe, you can put the bag inside a bag so that the released brine does not leak.

This recipe for making lightly salted cucumbers is considered a dry method, because we won’t do it with you. liquid brine. We only use cucumbers and spices themselves. All the juice will come from the vegetables.

To prepare you will need:

medium-sized cucumbers with pimples - 0.5 kg,
dill - 0.5 bunch,
garlic - 2 cloves,
salt - 0.5 tablespoon,
sugar - 1 teaspoon,
dry mustard - 1 teaspoon (without tubercle).

Preparation:

1. Prepare spices. Wash the cucumbers and dill thoroughly.

2. Cut the ends off the cucumbers and place them in a bag. Please note that all cucumbers should be approximately the same size, otherwise they will be salted differently and will have a different taste.

3. Finely chop the garlic or grate it. Add to cucumbers.

4. Mix salt, sugar and mustard in a separate cup. Then pour this mixture into the bag with the cucumbers.

5. Place dill in the bag. This can be done whole, or tear it into large branches with your hands. We need dill for taste, so it doesn’t really matter how it’s cut. The size of its branches plays a role in consumption. If you like to eat with dill together, cut it smaller, the dill will stick to the cucumbers and will complement the appetizer, almost like a salad.

6. Zip or tie the bag and shake it well. It is necessary that the cucumbers are evenly covered with all the spices. Then leave the bag of cucumbers for 2 hours at room temperature. After this, put it in the refrigerator for another 2 hours. After 4 hours, the cucumbers will be ready.

If you wait a little longer, the cucumbers will be salted more.

This recipe for lightly salted cucumbers is perfect for a picnic. All you need to do is prepare the cucumbers, and they will be pickled on the way to the dacha or picnic area. Time the trip and pickle cucumbers so that by the time everyone sits down at the table, everything is ready.

Useful advice! If you don't have a portable refrigerator for picnics, you can purchase a thermal pack. It retains the temperature of both hot and cold foods well. If you put airtight packaging (for example, a disposable bag) with ice along with the food, you will get a mini refrigerator. You can also prepare lightly salted cucumbers there.

Recipe for lightly salted cucumbers in 15 minutes slices

What to do if guests are already on the doorstep? What if you want lightly salted cucumbers right now in the middle of the night? I immediately remembered the happy days of pregnancy.

But all these situations will not be a problem if you know how to cook lightly salted cucumbers in 15 minutes. Sleight of hand and no fraud. The guests are already seated on the sofas, and maybe a bottle of something delicious is cooling. Let's run to the kitchen and get everything ready!

You will need:

cucumbers - 300 grams,
dill - 2-3 sprigs,
garlic - 1 clove,
salt - 1 teaspoon.

Preparation:

It’s hard to come up with a simpler recipe for lightly salted cucumbers.

1. Take cucumbers of any size, wash them and cut them into circles. Not too thick: from 2 to 5 mm.

2. Place them in a jar or plastic container with a lid. A small bag will also work.

3. Finely chop the dill and garlic (you can put it through a garlic press or grate it). Pour them into a jar with the cucumbers. Sprinkle with a teaspoon of salt. Add a pinch if you want spicy spices, for example, cumin, coriander and others that you like. These spices will add a richer flavor.

Then shake everything well.

Place the jar in the refrigerator for 15 minutes. After this time, you can take it out and try it. The cucumbers will turn out very juicy, green and crispy. They will already be chopped and even look like a salad. Just take it and eat it, and treat your guests.

You can even get a little creative here by adding other vegetables. Then you will definitely get a real salad. Don't be afraid to experiment.

Crispy lightly salted cucumbers - recipe for cooking in a 3-liter jar

Probably, many people can remember from childhood how their grandmother or mother prepared a big meal. three liter jar lightly salted cucumbers and put it in the refrigerator. How the whole family would get together for lunch or dinner and take out these crispy, still fairly green, lightly salted cucumbers.

I still have this memory. This was a delicacy of our childhood; then there were not many different dishes and something prepared with one’s own hands was highly valued. This was especially noticeable for residents of large cities who did not have their own garden.

Of course, I can’t remember the exact recipe for lightly salted cucumbers, but I found and use a very similar recipe in my kitchen. This is a recipe for quick-cooking lightly salted cucumbers right in a large glass jar.

Nowadays you can easily buy a good three-liter jar at a hardware store or a large supermarket. Especially during the harvest season in summer and autumn.

I want to warn you right away. Recipe for lightly salted cucumbers in three liter jar does not tolerate fuss. The cucumbers will take about a day to prepare. The thing is that we will cook them with hot brine and a large volume at once.

To prepare you will need:

cucumbers - measure the number of cucumbers in the jar in which you plan to pickle
dill greens - a bunch,
fresh garlic - 2-3 cloves,
coarse rock salt - 2 tablespoons,
sugar - 1 tablespoon,
spices to taste (black pepper, allspice, coriander seeds, etc. a pinch)

Preparation:

1. Thoroughly wash fresh small cucumbers with pimples. Cut off the “butts” at both ends. Store-bought cucumbers or long-plucked from the garden, it is best to soak them in ice water for at least two hours, this will make them firm and crispy.

2. Wash the pickling jar thoroughly. There is no need to sterilize, given that the jar will be stored in the refrigerator (make room in it in advance).

3. Wash all the greens, place some on the bottom of the jar, and add chopped garlic there.

4. Place one layer of cucumbers, covering the bottom of the jar. Add some more herbs and garlic on top. Then again cucumbers. Do this in alternating layers until the jar is full.

5. Prepare the brine. Pour a liter of water into a saucepan and add salt, sugar and the spices you chose. Boil water in a saucepan.

6. Pour hot, but not boiling, brine over the cucumbers to the very top of the jar.

7. Close the lid and leave to cool at room temperature. Given the size of the jar, this will take several hours.

8. When the jar has cooled, put it in the refrigerator and leave until the next day. The cucumbers will be ready a day after filling the jar with brine.

Quick lightly salted cucumbers with vinegar

But this recipe is simply amazing. delicious cucumbers, the highlight of this method is that vinegar is also used for pickling. Thanks to it, lightly salted cucumbers turn out almost like pickled ones. How do you like lightly pickled cucumbers? I thought it was interesting and I made these at home.

Perhaps this was one of the interesting culinary discoveries of this summer. I recommend that you try making these cucumbers. The recipe is very simple and does not use anything that does not exist in the kitchen of any housewife or owner.

Whatever recipe for quick-cooking lightly salted cucumbers you use, the result will definitely please you. We did a lot of experiments, were surprised and had fun in the process. We went on a picnic, went to the dacha and ate lightly salted cucumbers for dinner.

I wish you too Bon appetit and good luck in pickling cucumbers!

Pickles are prepared using a special technology that eliminates the use of vinegar and sugar. As a result, vegetables acquire unique taste, especially if they are salted in barrels. But not every house has a cellar that allows you to put a tub of pickles. Many housewives, trying to feed loved ones with such a snack, are looking for an opportunity to prepare it quickly and in small quantities, so that it is possible to store it for some time in the refrigerator. Instant pickles are different from barrel pickles, but they are even less similar to pickled ones. The taste of this vegetable snack unique, and it makes sense to try it at least once. Moreover, a number of Russian cuisine dishes require the use of salted rather than pickled vegetables.

Cooking features

Many housewives know how to pickle cucumbers. Many have learned to make lightly salted cucumbers in a quick way. But the technology for preparing pickled cucumbers has significant differences. It requires keeping cucumbers for a long time at room temperature in order to ferment them. Natural fermentation In the future, it allows you to store cucumbers in a cool room or refrigerator for quite a long time. Rolled up in jars, you can even keep them in a cool basement until spring. Pickling cucumbers in a quick way has a number of nuances, knowing which even an inexperienced cook can cope with the task.

Select medium-sized and dense cucumbers for quick pickling. Pimpled ones are preferable - they have thin skin, they salt out faster.
Before cooking, cucumbers must be soaked for 2-3 hours in cold water. This will keep them crunchy and make them more susceptible to brining.
To ensure that the cucumbers are salted but not rotten, they should be washed thoroughly, one at a time.
In the process of pickling cucumbers, organic acids are formed. Some materials, when reacting with them, create harmful substances. These materials include aluminum, so containers of them are not used for pickling cucumbers. Will fit enamel pans, glass and ceramic forms, jars. Moreover, gourmets claim that cucumbers pickled in a pan and a jar do not have the same taste.
To speed up pickling, place 2-3 pickled cucumbers in a jar or pan with fresh cucumbers. Their presence speeds up the fermentation process.
You can pickle cucumbers hot or cold. If selected cold method, salt must first be dissolved in water, then pour the brine over the cucumbers. In this case, the sediment formed at the bottom is not used. If you first pour salt on the cucumbers and then pour in water, they will not ferment, but will rot. Water for cold pickling It’s better to take spring water, mineral water, or at least one passed through a filter, rather than taken directly from the tap.
It is necessary to place a bowl or basin under the container with cucumbers during fermentation, as foam may form and overflow over the edges.
The warmer the air in the room, the faster the cucumbers pickle.

The shelf life of instant pickles depends on storage conditions. Hermetically sealed, they can last for several months in a cool room. In a saucepan or jar under a plastic lid, they can only be stored in the refrigerator and for no more than a month.

Recipe for quick hot pickling of cucumbers

cucumbers - 1 kg;
garlic - 5 cloves;
water - 1 l;
salt - 40 g;
dill - 2 umbrellas;
horseradish leaves - 2 pcs.;
currant leaves, cherry leaves (optional) - 2 pcs.

Cooking method:

Wash the cucumbers thoroughly, cut off their ends, place in a bowl or pan, cover with cold water, and leave for 1-2 hours.
Cut the garlic into slices.
At the bottom of the pan or other container in which you plan to pickle the cucumbers, place a horseradish leaf torn by hand, a dill umbrella disassembled into small “bouquets,” and a currant and cherry leaf.
Place the cucumbers on the spices, sprinkling them with garlic slices.
Cover with remaining spices.
Boil water, add salt to it, boil for 2-3 minutes until the salt is completely dissolved.
Pour the hot marinade over the cucumbers. Cover with a plate and place a jar filled with water on top.
After 3 hours, the jar can be removed, but it is better to leave the plate - it will not allow the cucumbers to float to the surface.
Leave the cucumbers in a warm room for a day.

In a day, hot-salted cucumbers will be ready to eat. If you are not ready to eat them all at once, put them in the refrigerator - they will not spoil there for at least 2 weeks, but they can last longer, up to a month.

Quick cold pickling of cucumbers

cucumbers - 2 kg;
bell pepper - 0.4 kg;
garlic - 4 cloves;
dill umbrellas - 100 g;
water - 2 l;
salt - 150 g;
black currant leaves - 2 pcs.;
cherry leaves - 4 pcs.;
spicy capsicum(optional) - to taste;
pickled cucumbers (optional) - 2–3 pcs.

Cooking method:

Wash the cucumbers and cut off the ends. Soak the fruits for 2-3 hours in cold water.
Wash sweet pepper, clean the seeds and remove the stalks. Cut the vegetables in large pieces, dividing each fruit into 4–6 parts with a knife.
Cut the garlic into slices.
Rub the dill between your palms to separate the seeds - only these are needed for pickling cucumbers.
At the bottom of a saucepan or other dish used for pickling vegetables, pour half of the dill, place 2 cherry leaves and a currant leaf. Place 4-6 pieces bell pepper, 1–2 rings of spicy.
Lay out fresh cucumbers, placing a few pickled ones between them.
Sprinkle with garlic and dill, place the remaining pieces of sweet pepper and fruit leaves on top.
Add salt to the water and stir thoroughly.
Pour the marinade over the cucumbers, avoiding any cloudy sediment.
Leave in a warm room for 2-3 days: if you added pickles, pickling will occur in 2 days, otherwise you will have to wait three days.
Place the container of pickles in the refrigerator and use them as needed.

Pickle cucumbers according to this recipe You can also refrigerate, but then they will be ready no earlier than in a week, and will have a slightly different taste.

Recipe for quick pickling of cucumbers in jars

Composition (per 3 l):

cucumbers - 1.8 kg;
water - 2 l;
garlic - 10 cloves;
salt - 150 g;
horseradish - 1 leaf;
currant leaves - 2 pcs.;
cherry leaves - 2 pcs.;
black peppercorns - 5 pcs.

Cooking method:

Wash the cucumbers, soak for 2 hours in cold water, after cutting off the ends.
Wash the jar with soda. If you plan to store cucumbers for a long time, the jar should be sterilized.
Add pepper and garlic cloves to the bottom of the jar, place a currant and cherry leaf, and half a horseradish leaf.
Place the cucumbers tightly in a jar, cover with fruit leaves, and place a horseradish leaf on top.
Dissolve salt in water, pour brine over cucumbers. A little brine may remain; it will no longer be needed.
Place the jar in a bowl and cover the top with a plastic lid. Leave for 4 days.

After the specified time, instant pickles are ready to eat. If you plan to store them longer, pour the brine into a saucepan and boil, skimming off the foam. Remove the top leaves, pour boiling water into the jar, drain it after 10–15 minutes, replacing it with hot brine. Roll up the jars, turn them over, cover with a blanket. After cooling, remove to a cool room and store as you would regular canned vegetables.

Instant pickles can be prepared for immediate use or for the winter. They can be added to rassolnik, solyanka and other dishes, or served as an independent snack.

One of the most quick ways prepare lightly salted cucumbers using the hot method. Mix everything for the brine in a saucepan, boil and pour in the cucumbers. It couldn't be simpler! Excellent results are guaranteed. The recipe is given for 1 liter of water, so you can easily calculate the amount necessary ingredients. A liter of water is a kilo of cucumbers. This proportion is easy to remember.

Spicy crispy, very aromatic lightly salted cucumbers with the addition of herbs, garlic and chili pepper. Thanks to the special salting method, this appetizer can be served on the same day. 8 hours in brine - and they are ready. So quickly the cucumbers are saturated with all the aromas of herbs and become moderately salty, maintaining a sweetish freshness, because we pour them hot water with spices.

You will need:

1kg. cucumbers
1 liter of water
5 cloves garlic
dill - sprigs
3 pcs. bay leaves
1 pod hot pepper
2 tbsp. salt

Preparation:

We select medium-sized cucumbers (they will be salted faster) and rinse thoroughly.

We cut off the tails so that they can be salted as quickly as possible. Choose a container in which to marinate. You can take not only glass jars, but also any other utensils: even a plastic container. The main thing is that the cucumbers can stand upright there, this will also speed up the pickling process.

Place half a portion of dill, garlic, chili pepper pieces, and bay leaf on the bottom of the jar.

Then we put the cucumbers into jars.

And place the rest of the spices on top.

Stir salt in boiling water.

And fill the container with cucumbers with the resulting brine. Seal with a lid.

When the pickle has cooled down to room temperature, move to the refrigerator. And after eight hours, you can try!

It is important to choose fresh, firm cucumbers. A good indicator of the suitability of vegetables is sharp pimples. Small and neat ones are, of course, best suited.
Do not pack vegetables into containers so that they are pressed closely together. Otherwise they won't be as crispy. It’s better to leave a little space between them, where you can conveniently distribute the spices.
If you don't like it spicy, then you can skip the chili.
To give original aroma, add celery to your bouquet of herbs.