Lightly salted cucumbers in cold water. Country recipe for lightly salted cucumbers

Lightly salted cucumbers are one of the favorite winter snacks for many Russians. There are two ways to cook them: hot and cold. Although, in fact, both methods are not very different from each other, and the difference is only in what temperature the brine is used. Naturally, the effect of cold brine is softer, so the time for cooking cucumbers is a little longer, but this approach also has its advantages, and very significant ones. Cucumbers processed in this way retain their original appearance much longer, remaining bright green. Due to this circumstance, cold-cooked salted cucumbers, being just as tasty and crispy, look very appetizing and attractive on the table, which is of great importance for many housewives.

General cooking principle

As already mentioned, the principle of preparing lightly salted cucumbers in a cold way is the same as with conventional technology: the original product is poured with brine, for the preparation of which 2 tbsp is added per liter of cold water. tablespoons of table salt. The resulting brine is poured into cucumbers and in a day you can enjoy their wonderful taste. But there are some tricks in this matter, the use of which allows you to make cucumbers more delicious. In this case, you can place cucumbers in jars or pans.

Recipe number 1

So, cooking begins with the preparation of cucumbers. They are thoroughly washed (some even use a special brush with soft bristles for this, due to which the result is better), then the tips are cut off so that the brine better penetrates the internal structure of the fetus. Processed cucumbers are not placed too tightly in a jar, 1 tbsp is poured on top. spoon with a heap of salt, then put the spices, and then pour it all with cold water. The standard set of spices used in this case includes: 1-2 cloves of garlic, medium-sized dill inflorescence with seeds, medium horseradish leaf or st. a spoonful of grated root, 5 black peppercorns, 2 bay leaves, as well as two small black currant and cherry leaves.

Then, right on top of the water, a piece of brown bread is placed on a rug (you can replace it with rye), and then the jar is closed. There are two options here: use a plastic lid or a gauze folded in several layers. It is believed that if you close the jar with a lid, then the cucumbers will be better salted, which means they will be ready more quickly.

Further, the cucumbers are placed in a warm place for a day, where they are kept until fully cooked. In principle, one day is enough for this, however, you can also increase the cooking time. In this case, lightly salted cucumbers turn out to be more vigorous. However, it is not recommended to overexpose too much.

Recipe number 2

The cucumbers are thoroughly washed, the tips are removed. Slightly knead the dill umbrella so that it gives its aroma to the blank, but at the same time retains its original shape. For the same purpose, 3-4 currant leaves are torn into several parts. The head of garlic is disassembled into cloves, without removing the husk, cut them in half. Place the ingredients in layers in a saucepan of a suitable size. Prepare a brine: dissolve table salt in cold water - 2 tbsp. tablespoons of salt per 1 liter. Cucumbers are poured with brine, a plate turned upside down is placed on top, on which a small load is placed. The workpiece is removed in the warmth - after just a day, you can get the cucumbers and enjoy their taste.

In both of the recipes above, the amount of ingredients is indicated per liter can.

To make salted cucumbers salted faster and turn out to be more tender, you should use the fruits of varieties with thin skin - the brine penetrates through it better. Salt for the above recipes is suitable only for stone and coarse grinding. Currants should only be black, since the other varieties of this plant do not have such a strong and pronounced aroma. To enhance the effect, instead of leaves, you can take the tops of young shoots with small, not yet fully formed leaves. Horseradish is optional, but this ingredient makes the cucumbers crisper. The same can be said about hot peppers, the use of pods of which is not at all necessary, however, lovers of more pungent and piquant preparations should not pass by.

A few little tricks

If a jar is used as a container for the preparation of lightly salted cucumbers in a cold way, then, removing the workpiece in heat, place the container in a saucepan of an appropriate size. What for? The fact is that during the fermentation process, which will begin in a few hours, the brine will begin to flow out of the jar and the proposed precautionary measure will avoid many problems.

Also, instead of tap water, many housewives recommend using boiled water cooled to room temperature. This slightly speeds up the salting process, while not affecting the taste of the final product.

How to make lightly salted cucumbers tasty, fast and in cold water. After all, it is so hot in summer, and once again turn on the stove, oh, how you don't want to.

It turns out that cold pickling of lightly salted cucumbers is a very pleasant experience.

Let's start the preparation by preparing a jar of the required size. The recipe will be given for a 1-liter jar, and therefore, you can easily calculate the amount of products you need for any container that suits you.

And so, the recipe for lightly salted cucumbers with cold water:

wash the cucumbers thoroughly, cut off the ends (you don't need to cut them off, especially if you are in a hurry) and put them in jars. Pour 1 tablespoon of salt (with a slide) directly into the jar, put the spices on top and fill it with cold tap water. Put half of black or rye bread on top. Close with a lid or cover with gauze or cloth. I prefer to close the lid, so cucumbers, in my opinion, are salted faster.

We put our jar in a deep bowl or saucepan and leave it in a warm enough place for a day. Although, what am I talking about - after all, in the summer, all our places are warm. In short, we just don't put it in the refrigerator. We need such precautions because when the fermentation process begins in our lightly salted cucumbers, our cold brine will begin to flow out, otherwise it will not run far.)))

And one more thing, if in your teapot the water left over after drinking tea has not yet cooled down, then you can use it for the "cold" brine. This little trick will allow you to shorten the pickling time.

In a day, instant and cold salted cucumbers can already be tasted. The longer they stay in the bank, the more vigorous they become.

To make our lightly salted cucumbers at home tasty and crispy, you need to put on a 1-liter jar of cucumbers:

garlic 1-2 cloves;

dill - one small inflorescence with seeds (gram 5);

horseradish - 30 grams or one medium-sized sheet;

black pepper - 5 pcs;

bay leaf - 2 pcs;

cherry leaves - 2 pcs;

black currant leaves - 2 pcs;

salt - 1 tablespoon (with a slide);

water - how much will fit.

If you don't have cherry and currant leaves, it doesn't matter, you can do without them. Everyone, bon appetit!

Perhaps for some, this is not a new recipe at all, but I can’t ignore it. Lightly salted cucumbers in instant cold water have settled in my heart forever. Cold pouring gives the cucumbers a special emerald green color, and they crunch in a special way! Be sure to try these cucumbers, because they are very easy to cook!

Ingredients:

Cucumbers - 1 kilogram;
a small head of garlic;
take your favorite herbs for pickling;
two leaves of horseradish;
allspice peas - 5 pieces;
granulated sugar - 1 tablespoon;
salt - 2 tablespoons;
water - 1.2 liters.

A step-by-step recipe for instant salted cucumbers with cold water

Wash the cucumbers. cut off the ends.
Put washed cucumbers in one row in a saucepan, cover with herbs on top and add peeled garlic.
Then lay out the second row of cucumbers, and again the herbs. Also add the allspice to the pot.
Top the cucumbers with a large sheet of horseradish.
Make a brine with cold water, salt and sugar. You can warm up the water a little so that all the ingredients are well dissolved.
Pour cold pouring into the pan, and put oppression on top of the cucumbers with herbs.
Cucumbers in the pot must be kept indoors for about 6-7 hours. After this time, put it in the refrigerator.

You can eat lightly salted cucumbers in cold brine the very next day. You can, of course, prepare them in the bank, but I have told you the recipe word for word. how I got it from the original source. I think this is the highlight that they are cooked in a saucepan!

Culinary inspirations and success!

Why don't you want lightly salted cucumbers, say, in winter? After all, today you can buy fresh cucumbers throughout the year!
Meanwhile, only summer cucumbers are slightly salted. The real ones. Straight from the garden.

Why? Because it's delicious. They are delicious to crunch with boiled or fried potatoes. It is delicious to feel their aromatic elasticity, filled with the power of the sun and the smell of fields. They are delicious to cook because they are the essence of anticipation and temptation. Oh, how delicious. Is it possible to compare them with plastic "winter" ones?

Let's add some salt, choose a method - I have collected the most current recipes for lightly salted cucumbers: classic cold cooking method, quick recipe for lightly salted cucumbers ("in a package"), hot, spicy, with additives (apples, for example) and others.

Choose the list and quantity of spices too. Basically, the classic recipe for lightly salted cucumbers, they are very approximate. Decrease and increase, depending on your love for spices (or indifference to them).

Cold salted cucumbers

This method is no different from how you can pickle cucumbers for the winter. The difference is that they do not have to be rolled up in jars and it is advisable to eat them before they are completely salted, because we need lightly salted ones.

Ingredients

cucumbers - 2 kg
old dill (umbrellas or dill seeds) - 100 grams
garlic - 2-3 cloves
bell pepper - 1-2
black currant leaves - 3-4
cherry leaves - 4-5
salt - 3-4 tbsp. spoons
water - 800-1000 ml

Wash the cucumbers thoroughly. If you have tried them and it turns out that the skins are bitter, soak them in cold water for 4-6 hours (you can leave them overnight), then wash. Peel and cut the garlic into plates, so it will quickly give back its aroma and taste.

Wash the dill, currant and cherry leaves, bell peppers (you can leave it whole or cut it in half, you don't need to remove the seeds).

Put half of the spices, bell pepper and garlic on the bottom in a jar, saucepan or any other suitable container.

Fold the cucumbers, trying to fill the container with them to the maximum, without leaving large voids. Shake the can vigorously to help them settle down.
Place the remaining spices, garlic and pepper on top.

Dissolve the salt in cold water in a saucepan.

Pour cold brine over the cucumbers.

It should be enough to cover the vegetables and spices completely.

If you need to salt the cucumbers quickly, then leave them at room temperature for 2-3 days. If salted cucumbers are not needed so quickly, then you can put them in the refrigerator, where they will slowly be salted.

Quick lightly salted cucumbers in 15 minutes (in a package)

How to quickly make lightly salted cucumbers? For example, in 15 minutes. This is perhaps the fastest recipe for lightly salted cucumbers, sometimes called the "dry method" (because without water) and "lightly salted cucumbers in a bag" (because you can use a plastic bag as a container). If you cook it in the morning, then in the evening you can already serve salted cucumbers to the table. And if in the evening, take it with you to a picnic in the morning.

By the way, the "package" is a completely optional element of the recipe. You can also lightly salt in a saucepan. The main thing is that the lid is there.

Ingredients

cucumbers - 2 kg
salt - 2 tbsp. spoons
fresh dill - bunch
garlic - head
vinegar - 3-4 tbsp. spoons
vegetable oil - 5 tbsp. spoons
spices - optional

For this method of salting, you need a container with a lid or a dense plastic bag.

Wash the cucumbers thoroughly. To peel or not peel the skin - decide for yourself, but know that without the skin, they turn out to be more delicate.

Chop the peeled dill. Chop the garlic finely (you can use plates if you don't want to get too garlic smell).

Put dill and garlic to cucumbers, add salt, pour in vinegar.

Add oil.

In addition to traditional spices (garlic, dill, salt), you can add others, for example, coriander seeds, paprika flakes or a mixture of allspice.

Place the lid on the container and shake vigorously enough to mix the cucumber slices, spices, oil and vinegar. Place the container in the refrigerator. Cucumbers can be served in a couple of hours. Yes, there are a couple of hours - in 15 minutes the cucumbers will acquire a light, lightly salted taste.

If you do it in a package, then it will be your capacity. Everything else is unchanged.

Recipe for spicy salted cucumbers

Cucumbers can be salted both by themselves and with other vegetables, for example, zucchini or squash, or fruits (most often apples are taken). This recipe combines cucumbers and carrots in one jar, making them very spicy (and delicious!).

Ingredients:

cucumbers - 1 kg
carrots - 250 grams
salt - 1-2 tbsp. spoons
sugar - 50 grams
ground red pepper - 1/2 tsp
vinegar - 50 ml
garlic - 1 clove
vegetable oil - 50 ml

Wash the cucumbers, cut off the ends on both sides, cut them lengthwise into 8 parts (larger ones can be used for more), put them in a container.

Grate the peeled carrots coarsely and place with the cucumbers.
Pour in sugar and salt, add pepper, pour in vinegar and oil, squeeze a clove of garlic through a press. Mix thoroughly, cover and leave for 3-4 hours in the room or refrigerate overnight.

Lightly salted cucumbers quickly hot

In general, this method differs from the classical one only in that the cucumbers are filled with water not at room temperature, but with boiling water. This speeds up the salting process - after a couple of days, you can already drag freshly salted cucumbers from the jar.

Ingredients:

cucumbers - 1 kg
a set for pickling: umbrellas of dry dill, horseradish leaves (you can also use a piece of root), black leaves
currants and cherries
garlic - 3-4 cloves
salt at the rate: for 1 liter of liquid 1 heaped tablespoon

Wash the cucumbers well. If they are not very crispy, then soak them in water for several (2-3-4) hours. Cut off the ends. Wash all the greens, peel the garlic (in this case, you don't need to cut it). Place half of the pickling set on the bottom, then place the cucumbers very tightly, add the garlic along the way. Place the second piece of greenery on top. Dissolve the salt with boiling water and pour over the cucumbers. Leave them at room temperature. Already literally tomorrow you can serve them to the table.

Lightly salted cucumbers recipe with apples

The aroma of apples and their slightly sweet taste are a great addition to garlic and allspice dill. And the gulf of cucumbers with hot brine, you don't have to wait long when you can get an amber cucumber out of the jar.

Ingredients:

cucumbers - 800 grams
apples - 2-3
salt - 2-3 tbsp. spoons
garlic - 3 cloves
spices: dry dill, cherry and currant leaves, horseradish leaves
allspice peas

Wash the cucumbers and apples. Cut off the ends of the cucumbers, and cut the apples into slices. Put some of the spices in a container at the bottom, then put, alternately, cucumbers and apples, put the remaining spices on top. Dissolve the salt with hot water and fill the cucumbers with brine. Leave until cool and then refrigerate. The cucumbers will be ready in 1-2 days.

Recipe for lightly salted cucumbers "Fragrant"

This recipe does not contain the usual set of dry dill and leaf spices. We need young dill along with a stem, garlic, bay leaf, cloves, garlic, salt and allspice peas. And, of course, cucumbers.

Ingredients:

cucumbers - 1 kg
dill - bunch
bay leaf - 2-3
peppercorns - 5-6
cloves - 2-3
garlic - 3-4 cloves
salt - 2 tbsp. spoons

Wash the cucumbers and dill. Place the dill sprigs down in the jar. Then lay out the cucumbers, peeled garlic cloves, peppers, cloves and bay leaves, alternating between each other.

Pour in hot brine (dissolve salt in boiling water). Leave it warm for a day, and then put it in the refrigerator.

You can eat cucumbers already on the second day. The longer they stand, the richer their taste and aroma will become.

Lightly salted cucumbers with mineral water

And one more recipe for lightly salted cucumbers with mineral water:

1 kg of cucumbers, 1 liter of good soda, 2 tablespoons of salt. Dill, garlic, any greens to taste. You don't need to heat the soda. It is better to cut off the ends of the cucumbers. First stir the salt in a little water, and then pour the rest of the water into the jar with cucumbers.
ALL. They are ready in a day.

I called this recipe "And there was a crunch nearby" - the cucumbers crunch unusually.

To pickle lightly salted cucumbers does not require much effort and time. This harvesting option can be called intermediate between fresh vegetables and pickles for the winter. It allows you to quickly prepare a delicious, crispy, aromatic appetizer that harmoniously combines delicate cucumber sweetness, salt, pungency, bitterness and spice of all kinds of herbs.

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

Salted cucumber recipes

For salted salted, in contrast to winter preparations, you can use almost all varieties of cucumbers, but it is important to understand that delicate salad dressings with a thin skin will soften much faster and you need to eat them right away. In large portions, the greens of pickled or for canning purposes: spiny, with tubercles and pimples... Before cooking, they must be thoroughly washed, and purchased or collected "not today" will also be right to soak for 2-4 hours in cold water, cutting off the tops on both sides.

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

The pan should be enameled or steel, aluminum or galvanized containers are better not to use.

Servings / Volume: 3 l

Ingredients:

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

Cooking technology:

Put the washed cucumbers in a saucepan, sprinkle with garlic, chopped slices and dill.
Cooking brine at the rate of 2-3 tbsp. l. salt per liter of water. Heat the water, add salt and stir until it is completely dissolved.
Pour the cooled brine into a saucepan, cover with a lid and leave in a cool place. In order for the cucumbers to be completely immersed in the brine, a slight oppression can be installed on top.

If you lightly salt the cucumbers in a saucepan with cold water, then for full readiness they will need about 2 days. The use of hot brine helps to speed up the process significantly.

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

Servings / Volume: 3-5 servings

Ingredients:

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

Cooking technology:

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

You need to store such a workpiece in the refrigerator. And after it is eaten, it is advised to reuse the brine, bringing it to a boil and pouring a new portion of cucumbers with it.

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

Servings / Volume: 3 l

Ingredients:

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

Cooking technology:

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

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

Fast pickling cucumbersin the package- one of the easiest and most convenient methods preferred by many modern housewives. It is elementarily simple in technology and saves a lot of time, making it possible to dispense with the preparation of brine, since vegetables are prepared in their own juice.

Servings / Volume: 3-5 servings

Ingredients:

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

Cooking technology:

We cut off washed small cucumbers on both sides, large ones - cut as conveniently (along or across), put them in a tight plastic bag.
Sprinkle the cucumbers with salt and sugar, crushed garlic and finely chopped herbs, add pepper, bay leaves, vinegar and oil.
We tie the neck of the bag with a knot or fasten it with a clasp (if available). Shake vigorously for 3-5 minutes so that all ingredients are well mixed.
We leave the cucumbers at room temperature for 20-30 minutes, after which you can taste them. The taste and aroma will be more intense if the workpiece is kept in the refrigerator for 2-3 hours.

Cucumbers marinated with oil soften faster and become less crispy, so it is better to cook them in small portions and eat them on the same day.

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

Video

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

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