When cucumbers are pickled, components such as sodium, iron, phosphorus, potassium, magnesium, copper, zinc accumulate in them in large quantities.
Many people love lightly salted cucumbers, because they are not only very tasty and crunchy, but also bring great benefits to the body. Preparing these cucumbers is quite simple and you can do it in cold brine, and they will turn out very crispy. Seasonings and various seasonings give these cucumbers a special taste.
Quick recipe for lightly salted cucumbers with garlic and herbs in a bag
In fact, the technology of such rapid salting came into our lives relatively recently. After all, before we only made preparations for the winter, or we used only one method - in a jar. Now there are many cooking methods, which include options with cold and hot brine, in a pan or a dry method in a bag. You can also marinate not only in water, but also in mineral water, of course with the addition of herbs and spices.
On the pedestal is a view of lightly salted cucumbers in a bag. Our family has been using this interesting recipe for about 5 years now. I really like this option because everything is prepared really quickly and simply, and the preliminary work is minimal. So if you have guests on your doorstep, be sure to make such a snack.
Ingredients:
- Cucumbers – 1 kg;
- Rock salt – 30 gr.;
- Sugar – 10 gr.;
- Dill – 30 gr.;
- Garlic – 4 cloves;
- Lemon - half.
Cooking method:
1. You will need small fresh vegetables. First, rinse them thoroughly under running water. Then put them in a deep bowl and fill with cold water, soak for 1.5-2 hours.
2. After the time has passed, the water should be drained, and the cucumbers’ tails should be carefully cut off on both sides.
Additionally, the cucumbers can be pierced with a thin needle, so they will marinate faster.
3. Wash and dry the dill, chop finely with a knife.
4. Peel the garlic and finely chop it with a knife, or pass it through a garlic press.
5. Take half a fresh lemon and squeeze the juice into a bowl.
6. Now take a thick plastic bag and place our prepared green vegetables in it, add salt and sugar. Next, add the herbs and garlic, and sprinkle the juice on top.
7. Release all the air from the bag and twist the edge tightly. Gently shake the bag so that everything is evenly connected to each other. In this state, first keep them warm for 30 minutes, and then put them in the refrigerator for an hour. Enjoy your crispy and salty creation afterwards.
Quick recipe for cooking in mineral water
This recipe is something between the classic light-salting method and an extra quick version. Soda adds even more flavor and crunch to the cucumbers.
The recipe is simple and the ingredient list is minimal. Once you pickle cucumbers this way, you will never change this recipe. My main secret for this method is highly carbonated water.
Ingredients:
- 1 kg of strong and elastic cucumbers;
- 1 liter of highly carbonated mineral water;
- 2 small bunches of dill;
- 8 cloves of garlic;
- 2 tbsp coarse salt;
- bay leaf to taste.
Peel the garlic and cut into slices. In turn, crush them a little with a knife so that this ingredient is most clearly expressed in the brine.
Prepare the dishes for marinating. This could be a jar, an enamel-lined saucepan, a jug, or even a plastic food container.
Place half of the resulting garlic and 1 bunch of coarsely chopped herbs on the bottom of the dish. The second portion of dill, as well as the rest of the garlic, will lie on top of the cucumbers. You can also put a bay leaf here.
Wash the cucumbers, remove the butts and place them in a thick layer, without pressing them too hard, into a jar.
If the cucumbers are limp, then you can restore their elasticity and thereby get a tasty snack by soaking them in cold water for several hours.
Place the remaining herbs and garlic on top.
Dilute salt in mineral water until the grains dissolve as much as possible. Pour this brine into the dishes with the future appetizer.
Leave the dishes with cucumbers on the table for a day. Then place it in the refrigerator for another 12 hours.
Cucumbers are perfect for any side dish - buckwheat, mashed potatoes, pasta - for meat and fish. Even just like that, it’s very tasty to crunch on them.
Summer, autumn, winter and spring - at any time of the year you want to try crispy pickled cucumber. It not only satisfies hunger perfectly, but also whets the appetite with just its smell.
Grandmother's proven recipes are passed down from generation to generation. In addition, our hostesses come up with something new and original over and over again. We looked at several ways to pickle cucumbers, which are the ones I most often use.
What methods do you use most often? What secrets and life hacks do you know? It is very interesting to hear your opinion and share yours.
Read, share, comment and create!
See you soon!
Author of the publication
offline 2 years
The classic way to prepare lightly salted cucumbers in a jar
Well, as I said above, the version of pickling in a jar is the oldest and still popular. This is how my grandmother usually pickles vegetables. In principle, everything happens here as in the previous recipe, the only thing is that we will make the brine separately.
Ingredients:
- Cucumbers;
- Fragrant greens;
- Garlic;
- Salt;
- Water.
Take products by eye and to your taste.
Cooking method:
1. Rinse the green fruits well and soak in cold water for several hours.
2. Take a clean glass jar of the required capacity. Place pre-chopped garlic, black and allspice, and herbs on the bottom.
To keep the cucumbers crisp, you can also put a couple of cherry, horseradish or oak leaves on the bottom.
3. Drain the water from the soaked vegetables and cut off the tails on both sides. And place them tightly in the jar, but do not compact them.
4. Now prepare the brine. Pour water into a saucepan and add salt, take 2 heaped tablespoons per 1 liter of water. Bring the liquid to a boil and pour hot brine over our preparation in a jar.
It is not recommended to pour boiling water over it; you need to cool the brine to 80 degrees.
If you have time, it’s better to fill the jars with cold brine, then you will definitely preserve the crunch of the fruit.
5. Cover the jar with a lid and leave for a day at room temperature. In a day, the cucumbers will be lightly salted. If you want this taste, then put them in the refrigerator, if you want a sour version, then keep them warm.
Instant lightly salted cucumbers in a saucepan
Those who have at least once prepared cucumbers using this recipe have been using it for years and are happy to share its secrets with their best friends. And this is not surprising, because vegetables prepared in this way turn out very tasty and crispy, as many people love.
For cooking, you can use any convenient utensil, but more often housewives prefer a saucepan, since it is convenient to cook in large portions. A large container is also practical because such cucumbers are eaten very quickly.
Many experienced housewives know this recipe, as it is considered a classic. It has been tested for more than a decade, so there is no reason to doubt the high quality of the prepared vegetables. There is no point in making changes to its recipe, since the quantity and composition of the ingredients are thought out so carefully that having tried such lightly salted cucumbers, no one will want to change anything during the cooking process.
Many housewives like this recipe because it is very simple. In a short time you get tasty and crispy cucumbers. The very next day you can enjoy the unsurpassed taste and aroma.
What you will need:
- take the number of cucumbers so that they fit into the container in which you will pickle them;
- 3 sprigs of dry dill;
- 4 cherry leaves;
- 5 black peppercorns;
- 1 bay leaf.
To prepare the brine, you will need 1 liter of hot water and 1 heaped tablespoon of salt.
How to pickle
1.Prepare all ingredients. Fruits can be chosen in different sizes, which are available.
2.For two liters of brine you will need approximately one kilogram of cucumbers.
3. Fresh cucumbers are thoroughly washed and soaked in cold water if they have been sitting for a long time before. Cut off the ends of the fruits so that they pickle faster. Make cuts on the fruits. Wash the remaining ingredients.
4. Place greens on the bottom of the pan. Don't forget about bay leaf and black peppercorns.
5.Fill the container to the top with cucumbers, add salt and add water taking into account the volume of the pan. For example, if the volume of the container is two liters, then two tablespoons of salt will be required. A three-liter pan will require three tablespoons of salt. Pour cold water on top.
6. The recipe is simple in that you do not need to prepare the brine separately. The salt will dissolve evenly in the pan.
7. Place on top the same set of herbs and spices that were placed at the bottom of the container.
8. There is no need to close the pan tightly; a simple lid of a suitable size will be enough.
9.Store in the kitchen at room temperature for 24 hours.
10.After cooking, put it in the refrigerator.
If you pickle cucumbers according to this recipe at lunch today, you can try them at the same time tomorrow. Don’t forget to store them in a cold place, this will make them much tastier.
Delicious pickling of cucumbers in 2 hours in the refrigerator
And this is the fastest method for preparing our dish. The secret is that we will not use whole “crunches”, but cut ones. Although the whole version can also be used.
Ingredients:
- Cucumbers - 300 gr.;
- Dill - 2-3 sprigs;
- Garlic - 1 clove;
- Salt - 1 teaspoon.
Cooking method:
1. Wash the fruits and cut into circles 5 mm thick.
2. Place the pieces in a jar or plastic container, or you can reuse a plastic bag.
3. Wash the greens and peel the garlic. Then finely chop and pour into a jar with the mugs. Sprinkle everything with salt. Close the jar or container with a lid, release all the air from the bag and screw it on. Shake the mass well.
If desired, you can add any spicy spices.
4. All that remains is to put the container in the refrigerator for 15 minutes. After this time, the pickle will be ready. If you want to pickle whole fruits, keep them in the refrigerator for 2 hours.
The dish turns out very juicy and crispy.
Delicious lightly salted cucumbers in a bag in 5 minutes - a simple and quick recipe
The next version of very quick, simple and tasty lightly salted cucumbers in a bag is prepared in just 5 minutes. The main difference between this recipe and previous versions is that the vegetables must be chopped before salting. Thanks to this, the cucumbers quickly absorb the marinade, but at the same time remain crispy and elastic. Learn more about how to prepare delicious pickled cucumbers in a bag in 5 minutes in the simple and quick recipe below.
Necessary ingredients for delicious lightly salted cucumbers in a bag in 5 minutes according to a quick recipe
- cucumbers - 0.5 kg
- sugar – 1 tbsp. l.
- salt - 2 tbsp. l.
- fresh dill – 3-4 sprigs
- umbrellas - 1-2 pcs.
- garlic – 2 cloves
- hot pepper - 1 pc.
- vinegar - 1 tbsp. l.
Step-by-step instructions for a simple and quick recipe for delicious lightly salted cucumbers in 5 minutes in a plastic bag
Option for cold pickling of cucumbers using mineral water
But I only recently became acquainted with this method. Personally, I haven’t tried cooking this way myself, but my friend prefers only this method. To be honest, I would never have thought that these green vegetables could be pickled using mineral water.
Ingredients:
- Firm cucumbers – 1 kg;
- Dill umbrellas – 5-10 pcs.;
- Garlic – 1 large head;
- Salt – 2-3 tbsp. spoons without a slide;
- Highly carbonated mineral water – 1 liter.
Cooking method:
1. Prepare a pickling container with a tight-fitting lid.
2. Cut the garlic into thin slices, first removing the husks. First place the washed umbrellas in the container, then the garlic.
3. Wash and dry the green fruits, cut off the ends. And place them on top of the greenery.
If you already have old cucumbers, then make an additional cross-shaped cut at the bottom.
4. Pour half a glass of highly carbonated mineral water and dissolve the salt in it. Pour this liquid over the workpiece. If there is not enough mineral water, you can add more from the bottle, but usually the specified amount is enough.
5. Cover the contents tightly with a lid and put them in the refrigerator for a day. The results are super crunchy.
Marinate cucumbers with garlic and dill, pouring boiling water over them
Many people don’t like the next option because too hot water makes the appetizer soft, but if you add cherry leaves and horseradish, you can avoid this problem.
Ingredients:
- Water - 1 l;
- Sugar - 1 tbsp;
- Salt - 2 tbsp. spoons;
- Peppercorns - 4-5 pcs.;
- Cucumbers - 1.5 kg;
- Garlic - 1 head;
- Cherry leaves - 2 pcs.;
- Horseradish - a piece;
- Chili pepper - a pinch;
- Dill umbrellas - 2 pcs.;
- Dill greens - 1 bunch.
Cooking method:
1. First of all, wash the cucumbers and fill them with water in a bowl. Leave for 4 hours.
2. Peel the garlic and cut it into slices.
3. Place washed cherries, dill umbrellas, horseradish and peppercorns in a clean jar. Add garlic and chili pepper.
4. Place clean green fruits on top of the greens. Additionally, they can be covered with dill.
5. Pour water into the pan, add salt and sugar. Bring the brine to a boil and pour the boiling liquid over the cucumbers until it covers all the fruits.
6. Close the jar with a lid and leave at room temperature until the brine has cooled completely. And then put it in the refrigerator.
After a day, the snack is ready to eat.
How to quickly pickle lightly salted cucumbers in a bag of herbs - step-by-step recipe with video
Another very simple and quick recipe for lightly salted cucumbers with herbs is presented in the following step-by-step recipe (video below). You can enjoy a tasty and crispy snack according to this recipe within 15-20 minutes after preparation. In addition to dill, which is traditionally used for quick salting, this version also contains parsley and young onions. Read more about how to quickly pickle lightly salted cucumbers in a bag of herbs below.
Necessary ingredients to quickly pickle lightly salted cucumbers with herbs in a bag
- cucumbers - 1 kg
- dill - 1 bunch
- green onions - 1 bunch
- parsley - 1 bunch
- salt - 2 tbsp. l.
- garlic optional
