Recipes for quick cooking of lightly salted crispy cucumbers in a saucepan in a cold and hot way with garlic and spices

Advice

Only enamel dishes with intact enamel should be used for infusion of cucumbers. Under no circumstances should they be salted in aluminum containers coated with zinc iron or steel, since these materials (aluminum is especially dangerous) oxidize, which leads to harmful substances entering the fruit.

Malosoly is a fairly simple dish that does not require great talent, a complex set of ingredients or a long cooking time, but at the same time it can become a decoration for any table. They can be prepared dry in a bag, that is, there is no need to fill them with brine.

Lightly salted cucumbers in a saucepan. Traditional recipe

Housewives often prefer to choose the cold salting method. And this has clear advantages, for example, such cucumbers have a bright aroma and crunch just like fresh ones. Yes, and they retain much more nutrients than during hot cooking.

These cucumbers are an excellent replacement for unnecessary chips and crackers, which are harmful to adults, especially children. Therefore, be sure to try this recipe - you won’t regret it!

You will need:

• Cucumbers - 1 kg.
• Dill - 1 bunch.
• Garlic is a small head.
• Coarse salt - 2 tablespoons.
• Water - 500 ml.

Pickled cucumbers should be cooked only in duralumin containers with a lid. No other utensils.

And in order for the snack to be ready in the shortest possible time, it is best to choose small-sized fruits. If you are using large cucumbers, it is better to cut them into two halves.

Preparation:

1. Rinse the cucumbers under running water. Be sure to cut off the tops and portion the cucumbers if necessary.
2. Pour water into the pan, add salt and stir until completely dissolved.
3. Place dill and cucumbers in salted water. Add garlic, cutting each clove into two halves. If desired, you can add other spices - black pepper (peas) or coriander.
4. Place a press on top. To do this, take a plate, immerse it in water, and you can put something heavy on top, for example, a jug of water. Without removing the press, place the pan in the refrigerator for a day.
5. After 24 hours you can try again. If it turns out that the cucumbers are not salted enough, they can be kept in brine for another 6 to 12 hours.

Lightly salted cucumbers in this pan do not change color and have an amazing taste and smell. This dish can be a worthy addition to any holiday table or regular lunch.

Dry method

Salting of cucumbers is done in a bag, without using brine. As a result, cucumbers not only retain their crunch, but also all their beneficial substances.

Composition of ingredients

To prepare lightly salted cucumbers without marinade you will need:

Prepare a thick plastic bag for salting the cucumbers. The bag can be replaced with a tightly closed container.

Step-by-step cooking process

The preparation of lightly salted cucumbers without brine is carried out in the following steps:

1. Cucumbers need to be peeled.
2. After this, the cucumbers must be cut. You can cut them lengthwise into 4-6 pieces or in the form of disks no more than 1 cm wide. This will allow the cucumbers to be pickled in about 15-20 minutes.
3. Garlic cloves can be cut into slices or small cubes. The smaller the garlic, the more pronounced its aroma will be.
4. It is better to pick dill sprigs with your hands, but you can also cut them with a knife.
5. Next, you need to put the cucumbers in an enamel container and add table salt to them. Mix well with your hands.
6. Then you need to add garlic, spices and dill to the cucumbers, pour them with vinegar and vegetable oil. Mix again by hand.
7. After this, the contents from the container must be placed in a bag. Shake the ingredients thoroughly and put them in the cold.

It is advisable to shake the bag every 5 minutes. This will allow the cucumbers to be evenly saturated with their own juice (which will be released during pickling) and spices. Can be consumed after about 15 minutes. It is recommended to eat cucumbers within 24 hours. After this time they will become salty.

Quick pickled cucumbers

Hot salted cucumbers are an appetizer that is ideal for potato dishes. The flavor of these cucumbers is subtle and distinct, and the hot water helps bring out the flavor of the herbs and spices used in this common recipe.

You will need:

• Small cucumbers - 1 kg
• Garlic - one head
• Ground pepper
• Dill
• horseradish leaf
• Sugar - dessert spoon
• Coarse salt - 2 tablespoons
• Bay leaf
• Black pepper - 6 peas
• Water - one liter

The pan should be clean and dry, and the amount of herbs and spices can be adjusted to suit your taste.

Preparation:

1. Place half of all herbs and spices in the bottom of the bowl.
2. The cucumbers are cut off on both sides, which will help them salt even faster, and are also laid out on the bottom of the pan. Top with bay leaf and black peppercorns.
3. Add remaining herbs and spices. Cucumbers, spices and herbs are suitable for pickling. Cucumbers, spices and herbs are suitable for pickling.
4. Boil water in another pan, dissolve all the sugar and salt in it and pour this water into the pan with the cucumbers.
5. That's it, now it's just a matter of waiting. You need to wait 12 hours at room temperature and the pickles will be ready. It's best to prepare a snack in the evening so that everything is ready in the morning.

Traditional recipe for crispy lightly salted cucumbers using the hot method

The whole secret of the special taste of lightly salted cucumbers lies in the perfectly prepared brine. Or rather, the ratio of water, salt, sugar and spices that need to be added.

Here you will get acquainted with the recipe, after which you always get a very spicy, appetizing and aromatic snack. Well, the most important thing is the crunch, which is certainly attractive in lightly salted cucumbers.

You will need:

• the freshest cucumbers - 2 kg
• horseradish leaves - 4 pcs
• currant leaves
• coarse non-iodized salt - 4 tablespoons
• sugar - 2 tablespoons
• garlic - 6-7 cloves
• dried or fresh dill - 3-4 stalks
• peppercorns - 5-6 pcs
• allspice - 2-3 pcs
• bay leaf - 2 pcs
• chili pepper - 2 pcs
• water - 2 l

Preparation:

1. What do we do first? Naturally, we prepare all the products in advance so that they are all at hand right away.
2. Immediately wash the cucumbers well and trim the ends.
3. Wash the horseradish leaves under running water and dry. We do the same with currant leaves.
4. Peel the garlic.
5. As you probably already understood, we took dried dill because we didn’t have fresh. But it is no worse, and in some cases even better. If you have fresh greens, then they also need to be washed and slightly dried.
6. At this step, part of the work is completed, and we can safely move on to pickling cucumbers.

Preparing vegetables before cooking

To make lightly salted cucumbers crispy, they need to be properly prepared . To do this, the fruits are thoroughly washed and soaked in plenty of clean, cold water for 2-3 hours. Then they are simply caught and the water is allowed to drain. The fruits are not wiped.

The ends of each fruit are cut off on both sides and tasted. Bitter specimens are not used for pickling. They will not lose their peculiarity and will spoil the taste of the entire snack.

All other vegetables included in the recipe are washed under running water. It is not necessary to soak them.

Daily lightly salted cucumbers in mineral water in a cold way

According to this recipe, cucumbers are prepared quickly, simply, and most importantly, they are crunchy. If you like it very salty, you can add more (literally a teaspoon) of salt.

You will need:

• gherkins – 1 kg
• highly carbonated mineral water – 1 l
• salt - 3 tablespoons
• garlic - 3 cloves;
• a bunch of dill (if you have umbrellas, it’s better to add them).

Preparation:

1. Divide the perfectly washed dill into two equal parts, I like to tear it into several more parts. Then place half of the greens on the bottom of the enamel bowl.
2. Peel the garlic, cut the cloves into small pieces and add half of the chopped pieces to the dill.
3. Rinse the cucumbers thoroughly, trim the ends and place on a prepared tray.
4. Add other components.
5. Prepare the brine: pour mineral water from a bottle into a separate bowl, immediately add all the salt and stir until completely dissolved.
6. Pour the brine over the herbs and spices, cover and refrigerate for about 24 hours.

You can grind cucumbers in mineral water with a variety of herbs. Some housewives add bay leaf, ground pepper, and parsley. Especially the brave ones, lovers of aromatic Caucasian herbs, take basil, celery stalks, and tarragon.

There is another technology when cucumbers are stored at room temperature for 24 hours and then put in the refrigerator for 12 hours.

Recipe with garlic and soy sauce

This recipe is very unusual, interesting and tasty. We will need exactly 24 hours for the cucumbers to cook and be ready to serve.

You will need:

• cucumbers - 1 kg
• garlic - 2 cloves
• soy sauce - 2 tablespoons
• apple cider vinegar - 50 ml
• hot capsicum - 0.5 pcs
• vegetable oil - 2 tablespoons
• salt - 4 tablespoons
• sugar - 3.5 tablespoons
• water - 800 ml

Preparation:

1. Wash the vegetables and cut into 4 parts, without cutting until the tip is about 2 cm.
2. Place them in a bowl and add salt. Mix them with your hands and leave for 40 minutes so that they are well salted outside and inside and release juice.
3. Add 2 tablespoons of salt, all the sugar and vinegar to cold water. Stir until completely dissolved.
4. Cut the garlic cloves into two halves.
5. Cut the hot pepper into rings. Use a vegetable that is not very spicy, otherwise the finished pickling will be very spicy. And it will be difficult to eat. It is better to take part of the pepper without seeds or remove the seeds yourself. They contain the main bitterness.
6. Drain any accumulated juice from the cucumbers. We don't need this anymore. All excess salt will go away with it.
7. Heat the oil in a frying pan and add hot pepper rings. As soon as the oil is hot, turn off the stove.
8. Pour hot oil over cucumbers and mix well. Try to do this carefully so as not to break our beauty.
9. Pour in soy sauce, add garlic. And stir again carefully.
10. Pour mixed brine over the cucumbers. Leave to pickle at room temperature. During this time, stir the contents several times.
11. In a day, the crispy snack with soy sauce will be ready. You can try, eat and enjoy!

How to prepare brine for cucumbers using 1 liter of water

Preparing lightly salted cucumbers will not take much time, and the ingredients will be completely simple: water, salt, cucumbers, and greens add flavor. The most important ingredient is the brine.

There are several ways to make it: hot, cold, with the introduction of vinegar. It is better to take purified water so that the cucumbers come out salty, without any aftertaste.

Bottled or filtered water is suitable. Remember that the vegetables will absorb water on their own, and depending on the type of water, this is how future lightly salted cucumbers will turn out.

The brine recipe is very simple: take 2-3 tablespoons of salt per liter of water and mix well until dissolved. Experienced housewives prefer to use regular rock salt without iodine because it does not affect the taste of vegetables. Small, marine or iodized can spoil the future snack, making it soft.

• How to pickle cucumbers in a bag, barrel or jar: the most delicious step-by-step recipes
• Lightly salted cucumbers: delicious recipes
• Lightly salted cucumbers in mineral water

Lightly salted cucumbers in tomato sauce

In fact, all the recipes we've suggested can be combined with our current heroes, tomatoes. But you must understand that tomatoes need a little more time to pickle.

We don't want to repeat those 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 for cooking cucumbers in tomato juice. Always a great preparation for the winter! And why not use a faster method, so as not to wait until winter, when we can open the sacred jar, and try this delicious snack a day after preparing it?!

So, let's begin. You should end up with a very tasty preparation!

You will need:

• cucumbers - 1.5 kg
• tomato juice - 1.5 liters
• garlic - 6 cloves
• dill package
• tarragon - 2 branches
• salt - 3 tablespoons

Preparation:

1. You probably don't have tomato juice, so we'll make our own. To do this, rinse the tomatoes and grind them in a meat grinder or chop them in a blender. As you can see, we need 1.5 liters of juice. Twist, measure the required volume and pour the juice into the pan, leaving it aside for now.
2. Wash the cucumbers and trim the ends on both sides. You can leave them whole, or you can cut them into two halves.
3. Peel and cut the garlic into narrow slices. We tear the dill into two or three parts. And if the stems are large, then you can cut them into small pieces. To make it convenient to put in the pan.
4. Place the pan with tomato juice on the fire and bring to a boil. Sprinkle with salt and stir.
5. While the juice is boiling, place layers of herbs, garlic and cucumbers in another pan.
6. Pour boiling juice over the contents and leave to salt for 10 - 12 hours until it cools down.
7. After the allotted time, you can already try them. Store what you haven't eaten in the refrigerator. But after another 12 hours, our crispy pleasure acquires enormous strength and taste. And the snack will be even sweeter and tastier.

This is a completely simple recipe, basically like all the others. It's very easy to grind your favorite vegetable. The main thing is not to reduce or add salt, and the rest is all your variations.

So feel free to try, experiment, add and crunch to your heart’s content.

Selection and preparation of cucumbers for pickling

The fastest and most delicious recipes may fail due to the wrong cucumbers.

The following varieties are recognized as the best for pickles:

• Nezhinsky;
• fontanel;
• Muromsky;
• Vodograi;
• Vyaznikovsky;
• Zozulya;
• all hybrids for universal use.

Did you know? The new moon and the first quarter of the moon are popularly considered the best periods for pickling cucumbers

.
All of them are characterized by thin, delicate peel and high sugar content in the pulp.
These qualities are extremely important for good pickling. Salad types should be avoided, since during the preparation process they lose not only their natural color and taste, but also their shape. Sowing recommended varieties does not guarantee the quality of salting. The fact is that correctly calibrated vegetables must go into the brine. It is important to sort the harvested crop according to the color, shape and size of the greens.

The following rules will help the housewife with this:

1. The fruits must be characterized by integrity . Cracks and other signs of deterioration, including spotting of any origin, are unacceptable on them. The quality of the selected specimens is evidenced by the uniform, attractive color of the skin, as well as its elasticity.
2. The shape of perfect lightly salted cucumbers eliminates all sorts of distortion and unaesthetics . The fact is that it is much easier to prepare straight and even vegetables for pickling. Any defects on them will complicate the cleaning of the lumpy and fleecy surface from dirt, which will not have the best effect on the quality of the brine. In addition, twisted samples will unjustifiably take up space in the pickling container.
3. Green fruits with a light lower part are considered the best for pickling for the winter . Brown and yellowed cucumbers are not recommended for such purposes due to their thick peel, hardened grains and bitter taste of watery pulp, so it is important to determine the degree of ripeness of vegetables by appearance and discard overripe and overly large specimens.
4. When choosing greens, special attention should be paid to their pimples . A mandatory condition for a quality product is a black lump at the base. This is a clear sign that the plant was not grown in a greenhouse, which means that during the cooking process the desired crunch and elasticity can be achieved from its harvest. In case of complete absence of tuberculation or its light color, it is better to refuse such a product.
5. Cucumbers of the same size should always be lightly salted . In cooking, there is even a standard for their selection: pickles - up to 4 cm long; gherkins - about 5–8 cm; medium - in the range of 8-12 cm and large - from 13 cm. The fact is that small specimens reach their readiness faster, and large ones - more slowly, therefore fruits within 8-9 cm are considered the best for such preparation. All others are not suitable . In case of hopelessness, overgrown vegetables are cut into rings, but their taste is far from whole foods.

Important! To ensure that cucumbers retain their bright green color after pickling, they are first blanched

.

After careful selection, the vegetables must be scrupulously cleaned, because in the future they will have to undergo a fermentation process.

For its success it is important:

1. Wash the product thoroughly. All manipulations must take place in clean containers, because it is precisely because of negligence at this stage that the pickles turn out tasteless. Fill a large bowl with running cold water and soak the cucumbers in it for 4-6 hours. This will get rid of approximately 20% of harmful nitrates, and will also return the original appearance to wrinkled and limp specimens. Do not allow the greens to remain in the water for more than the specified time. Otherwise, their skin will become slippery, which will attract rot.
2. Rinse the soaked cucumbers again in running water.
3. Dry the clean fruits on a kitchen towel.
4. Remove the cucumber receptacle and the place where the cutting is attached on each selected sample, otherwise the preparation will taste bitter.

Important! The quality of salting is affected by the structure of the water used: if the cucumbers are too soft, they will lose their elasticity, and if too hard, they will acquire a metallic taste, so it is advisable to add a well or spring product to the preparation.

Pickled cucumbers in a saucepan without vinegar

Cucumbers prepared according to this recipe taste similar to those pickled in a barrel, but without the vinegar. They can be eaten within 3 days, and if desired, you can pack snacks in jars for the winter. It is best to pickle small and fresh fruits.

You will need:

• cucumbers - 1 kg;
• spices - dill, horseradish leaves or root, cherry leaves and spices to taste;
• hot pepper - small pod;
• black peppercorns - a few peas;
• water - 1 liter;
• salt - 50 gr.

Preparation:

1. Soak the cucumbers for 2 hours in cool water, then rinse well.
2. Wash the greens and place in the bottom of the bowl.
3. Cut the pepper into pieces and place on top of the greens.
4. Dissolve salt in cool water.
5. Place the cucumbers tightly in a pan with herbs, pour in cool brine and place under a press.

After 3 days, the cucumbers can be served or stored in jars for the winter. To do this you need:

1. Drain the brine from the cucumbers and boil;
2. Discard the greens, wash and place the cucumbers in sterile jars (1 liter capacity) with peppercorns;
3. Pour boiling marinade over;
4. Sterilize the workpiece for 10 minutes and roll up.

We also recommend preparing delicious pickles in a jar without vinegar.

Classic recipe

Lightly salted cucumbers (the classic recipe can be prepared either hot or cold) are a versatile dish that can be used as a snack or an ingredient for salads and soups.

Composition of ingredients

Lightly salted cucumbers will acquire flavor and retain their crunch if only fresh and properly selected ingredients are used:

To pickle cucumbers, you need to prepare a pan of suitable volume, which is coated with enamel, or a glass jar.

Step-by-step cooking process

Preparing lightly salted cucumbers consists of the following steps:

1. Preparation of the main ingredient: cucumbers need to be placed in cold spring or distilled water for about 3 hours. It is better to keep in a cool place so that the water does not warm up; Next, it is recommended to cut off the ends of the cucumbers, this will speed up the salting process.
2. Cut the garlic cloves into 3-4 parts (you can cut them into slices, then the garlic will also turn out lightly salted).
3. Cut the horseradish root into 3-4 parts.
4. Tear the horseradish leaves into 2-3 pieces with your hands (depending on the size of the leaves).
5. Pour water into a saucepan, add salt and chopped garlic clove. Bring to a boil and remove from heat after 1 minute.
6. After this, you need to put in layers in an enamel pan or jar: chopped horseradish root; horseradish leaf; chopped garlic; dill umbrella; cucumbers Alternate layers until ingredients are complete. Lastly add the garlic, horseradish leaf and dill umbrellas.
7. Pour salted water over the cucumbers. If you use hot, the cucumbers will become lightly salted after 4-7 hours. If cold water is used, cucumbers can be consumed after 2-3 days. Be sure to press the cucumbers on top with pressure (even when pickling in jars).

Cucumbers should be salted and stored in a cool place.

What can I add?

The main spices for preparing lightly salted cucumbers are horseradish leaves, dill umbrellas and garlic. It is not recommended to exclude them from the recipe.

But you can add any ingredients from the following list if you wish:

• pepper or mustard in the form of peas;
• laurel leaves;
• dried clove flowers;
• fresh tarragon or currant leaves.

These ingredients must be added to the boiling marinade and cooked for about 3-5 minutes. After this, it is recommended to strain the finished marinade and then pour it over the cucumbers.

How to serve

Pickled cucumbers can be placed in a dish as a whole, garnished with fresh sprigs of dill and garlic from the marinade. Cucumbers can also be cut into cubes or circles. It is best to serve cucumbers with young boiled potatoes (or fried), as well as with meat or porridge.

Lightly salted cucumbers with apples

Adding apples to a traditional recipe will give the cucumbers a subtle dessert flavor.

You will need:

• cucumbers - 1 kg;
• dill;
• currant leaves;
• apples - 3 pieces
• a tablespoon of coarse salt.

Preparation:

1. Cucumbers should be treated in the same way as in the last recipe, namely: wash, trim and soak.
2. Place half of the washed greens in the bottom of your chosen dish. Then add the fruit.
3. Afterwards there is a layer with the rest of the greens and sliced ​​apples. All this is poured with a brine of boiling water and salt and covered with a lid. After the workpiece has cooled, put it in the refrigerator for a day.

Advice! Don't be afraid to experiment. Adding honey or other spices and herbs will help change the taste of your preparations.

Cucumbers prepared according to this recipe can be served the next day.

With bright color retention

Lightly salted cucumbers (the classic recipe does not allow the fruit to retain color, either with a cold or hot preparation method) prepared using this method are recommended to be served whole with boiled potatoes.

Composition of ingredients

Bright pickled cucumbers are prepared from the following products:

It is recommended to carry out salting in a wooden barrel. If you don’t have one, you can use an enamel pan, but the taste of the cucumbers will be less bright.

Step-by-step cooking process

The process of preparing bright lightly salted cucumbers is carried out in stages:

1. The cucumbers need to be lightly pierced with a sharp knife in 6-8 places for better soaking with brine.
2. Tear the dill and horseradish leaves into 2-3 pieces with your hands. This will allow the aroma and flavor of the spices to transfer into the brine faster.
3. Chop the garlic with a knife.
4. Place ½ of the herbs and garlic on the bottom of the barrel.
5. Place cucumbers on top of the greens and cover them with the remaining spices.
6. Pour water into a small saucepan and add salt. Put on fire. When the water boils, you need to pour vodka into it and then remove the pan from the heat. It is important that the salt is completely dissolved.
7. Pour the brine into the barrel while hot (that is, immediately) and press down the contents with a slight pressure.

Place the keg in a cool, dark place. Cucumbers can be served after 24 hours.