Salted cucumbers whipped in a brine. Crispy Cold Cucumbers

19.09.2019 Vegetable Dishes

We offer recipes for cooking delicious crispy light-salted instant cucumbers in brine. When pouring the vegetable with hot brine, the snack will be ready in a few hours. And if you are not in a hurry, then you can save vitamins and cook cucumbers with cold brine. But in this case, you have to suffer at least a day, which is also not so long.

Delicious instant crispy light-salted cucumbers - recipe in brine with garlic

Ingredients:

fresh cucumbers - 2-2.5 kg;
non-iodized rock salt - 60 g;
cherry leaves - 5-7 pcs.;
blackcurrant leaves - 7-8 pcs.;
small - 2 pcs.;

Cooking

For salting instant salted cucumbers, small-sized specimens of prickly non-smooth varieties are suitable. Ideally, of course, if the cucumbers are freshly picked, they will turn out as crisp as possible. If you purchased them on the market, it is best to soak the vegetable for several hours in cold water to restore lost moisture.

As a vessel for preparation, you can take a three-liter jar, and an enameled pan, and just a glass deep bowl. At the bottom of the container, you need to lay out half the cooked herbs, namely a dill umbrella, a horseradish leaf, three cherry leaves and four currants. We also throw peas of allspice and black pepper and bay leaves, as well as clean the garlic cloves, cut them in half and lay them to other components.

Now it's the turn of cucumbers. We wash them, cut off the edges, and put the fruits themselves in a container on top of spices and spices. We place the remaining green fragrant leaves and dill umbrella on top. Next, prepare the brine. For one liter of purified water heated to a boil, add two tablespoons of rock salt, not necessarily iodorized, and mix until all crystals are dissolved. Now fill the cucumbers with hot brine and leave for eight hours under room conditions.

When ready, salted cucumbers must be moved to the refrigerator.

How to pickle crispy salted cucumbers in a quick way - a simple recipe in brine with sugar

Ingredients:

fresh cucumbers - 1.9 kg;
filtered or spring water - 1 l;
granulated sugar - 25 g;
non-iodized rock salt - 65 g;
small garlic head - 1 pc.;
medium-sized dill umbrellas - 2 pcs.;
black - 7-8 pcs.;
a small leaf of horseradish - 2 pcs.;
black and allspice (peas) - 5 pcs.;
medium-sized bay leaves - 3 pcs.

Cooking

We select and prepare cucumbers taking into account the recommendations described in the previous recipe. The vegetable must be washed, if necessary, soaked in cold water, and then cut off the edges. We also rinse the dill umbrellas, horseradish and currant leaves, and disassemble the garlic head into the teeth, which we peel and cut in half. We put half of the spices and herbs on the bottom of the vessel, in which the salting of lightly salted cucumbers is supposed. Now it’s the turn of the cucumbers themselves, which were properly prepared. We complete the composition with the remaining spices and herbs.

Next, prepare the brine. Depending on how quickly it is necessary to get salted cucumbers, we leave the water cold or heat it to a boil. When pouring in a cold way, we mix spring water or boiled and cooled filtered water with non-iodized salt and sugar and stir to let all the crystals dissolve. Pour the brine into the jar and leave for twenty-four hours.

To get salted cucumbers in a few hours, fill them with boiling brine and leave to cool, after which we also put in the refrigerator.

Recipes for the preservation of cucumbers for the winter

Everyone loves crispy salted cucumbers. We suggest you try the recipe with cold water, according to which cucumbers stand for a long time and do not lose their crunchy properties.

5 h

30 kcal

5/5 (2)

In summer you can indulge yourself with plenty of vegetables and fruits. I just love cucumbers. In all kinds. Entirely, in a salad, in home cooking for the winter. But a special place is occupied by my favorite salted cucumbers. And, in my opinion, no one has yet come up with a more affordable, light snack on the country table.

I cook them in different ways, but there is a particularly adorable recipe that everyone always likes, especially men. Confirmation of this is always an empty plate at the end of dinner.

How to choose the right ingredients

First of all, pay attention to the appearance of the fruit. They should be smooth, bright green, with pimples, without yellow spots. Cucumbers are sure to try, they should not be bitter, this will ruin everything. It is better to choose cucumbers of the same size, then they will be salted evenly.

Tip:Best for this recipe are cucumbers that have recently been plucked from the garden.

The second thing we pay attention to is water, for the preparation of lightly salted cucumbers, it is especially important. Ideally, this is, of course, spring water or well water. If there is no possibility to take such water, we will use purified from a tap or bottled.

Tip:Do not use boiled water, in it cucumbers salted more slowly.

We take for this recipe a classic three-liter jar, thoroughly rinse it. It is best not to use detergents, but baking soda. Pour boiling water over a glass jar.

Recipe for crispy cucumbers per 2 kg of vegetables:

The recipe for crispy cucumbers in cold water in a jar

How to make salted cucumbers in cold water:

We wash the selected cucumbers and all other ingredients.
Tip: Before ambassador, cucumbers can be poured with cold water for 3-4 hours, then they will turn out crispy.
We disassemble the garlic head into cloves. Each clove is lightly pressed to crack and give a little juice. Horseradish cut into shavings, cut greens (optional).
At the bottom of the pan, evenly decompose part of the greens, garlic and horseradish.
Pour salt into a container and fill it with water. Stir until the salt is completely dissolved.
Tightly lay the cucumbers on the greens (vertically). Spread the next layer of horseradish, garlic and herbs. The next layer again tightly spread the cucumbers. And again a layer of greenery. The last layer lay horseradish leaves.
Tip:Horseradish in pickling cucumbers is very important, it should be enough for the cucumbers to be crispy.
Pour cucumbers with brine.

Among the classic popular variations of snacks can be distinguished crispy freshly pickled cucumbers. They are prepared using various technologies, because all housewives have personal culinary secrets, transmitted from grandmothers to granddaughters. The following are some interesting ways of making snacks.

Cold salted cucumber recipe in a jar

Salted cucumbers in a jar in cold water differ from salted vegetables in rich color, hardness and a pleasant crunch. Preservation without hot pouring preserves the natural color. Before you consider the recipes of salted cucumbers in a cold way, you should familiarize yourself with the general principle of preparation:

The ingredients are placed in a jar or pan, poured with brine (a liter of water and two large tablespoons of salt).
After 24 hours, the product can be eaten.
There are many different methods to make salted cucumbers in a jar in cold water.

Cold-salted cucumbers for the winter

To please the family or guests with a classic delicious snack for any winter celebration, you can prepare salted crispy cucumbers in a jar in cold water. For this preservation, the following composite ingredients are needed:

the main product of the pickled variety - how much will be included;
garlic - 1 head;
salt - 200 grams;
horseradish - 1 leaf;
dill - 3 umbrellas;
currant - 5 leaves.

A detailed algorithm on how to pickle salted cucumbers in cold water:

Vegetables, herbs are washed.
Garlic is cut into small pieces.
A three-liter bottle, which must be sterilized in advance, is filled with spices and then green vegetables.
After this, you need to fill the ingredients with salt, pour cooled boiled water.
The capacity is covered, it must be left to stand for four days.
The old pickle merges. A future appetizer is poured with boiled cold water and drained again.
Preservation must be poured again. After the glass container is closed with a polyethylene lid.
Storage is carried out in a cool place.

Cold summer salted cucumbers in a jar

The summer months are an opportunity to eat different fresh vegetables, though sometimes you want something salty and savory. The recipe for salted cucumbers in cold water, which quickly and easily cooks, will help to solve the problem. Required Products:

boiled water - a liter;
vegetables - 1 kilogram;
sugar - 1 large spoon;
salt - two tables. l .;
garlic - 3 cloves;
horseradish - 2 sheets;
dill - 3 umbrellas;
black pepper - 7 pieces;
blackcurrant leaves - three pieces.

Extra salting technology:

Rinse the main product well, fill with ice water. Leave for three hours.
After that, garlic, pepper, currant leaves, dill are laid out at the bottom of the can.
A three-liter jar is filled with cucumbers that alternate with horseradish leaves.
The brine is prepared as follows: boil the water, add sugar, salt, cook for ten minutes.
The resulting liquid (chilled) pour the workpiece, leave for 3 days.
When the vegetables change color, the finished product is placed in the refrigerator for 24 hours.

Video: pickling cold-salted cucumbers

Vladimir Morozov / Flickr.com

This is the so-called cold pickling method. It takes a little longer, but the cucumbers turn out crispy and fragrant. In addition, it is convenient to put vegetables in a pan and get them out of there.

Ingredients

1 kg of cucumbers;
1 liter of water;
1 tablespoon of salt;
1 teaspoon of sugar;
3 cloves of garlic;
1-2 leaves of currant and horseradish;
1-2 bay leaves;
5–7 peas of black pepper.

Cooking

Cucumbers will be salted all day, so they should be small, young, with a thin skin.

Wash the vegetables thoroughly and soak them in cool water for 2-3 hours. After that, cut the butt and, if desired, cut the cucumbers into four parts.

Prepare a brine: boil water with sugar and salt. Cool. Put washed currant and horseradish leaves, dill, and peeled garlic cloves on the bottom of a three-liter pan. Tightly lay the cucumbers on top.

Pour with brine, add bay leaf and peppercorns. Cover with an inverted plate and place something heavy on it. Put in the refrigerator - you can try it in a day.

barockschloss / Flickr.com

This recipe involves pouring hot water: it turns out faster, but cucumbers crackle a little less than with cold pickling. It is not as convenient to get vegetables from a can as they are from a pan, but oppression is not needed. Well, the bank does not need to be sterilized.

Ingredients

cucumbers (how much will fit in a three-liter jar);
5 cloves of garlic;
3 tablespoons of salt;
a small bunch and 1-2 dill umbrellas;
water.

Cooking

Wash the cucumbers and cut off their buttocks. Soaking is not necessary. At the bottom of a well-washed jar, put dill and peeled garlic (cloves can be cut into 2-3 parts).

Fill cucumbers in a jar as you do for the winter. Put dill on top and add salt. Pour boiling water over it, close it with a plastic lid.

Shake the jar well to distribute the salt, and when it cools down, put it in the refrigerator. After 12-15 hours, salted cucumbers can be served.

Rawlik / Depositphotos.com

The peculiarity of this method in the absence of brine: cucumbers salted in their own juice and, as a result, perfectly crackle. It is convenient to store the package in the refrigerator, you can even put it in the drawer for vegetables and fruits.

Ingredients

1 kg of cucumbers;
1 tablespoon of salt;
1 head of garlic;
1 bunch of basil and dill;
2-3 peas of allspice;
5–7 peas of black pepper.

Cooking

Wash the cucumbers. If they had time to lie down, fill them with cold water for a couple of hours. If only from the garden, just pierce in several places with toothpicks.

Wash the greens, peel the garlic and chop it all, but not too finely. If households do not favor basil, use cherry or grape leaves.

Put the herbs and garlic on the bottom of the plastic bag. You can use packages for baking: they are stronger.

Put cucumbers on top. Peas - black and allspice - crush with a knife so that it gives its flavor. Sprinkle them with salt and cucumbers. Close tightly and shake the bag: the ingredients should be mixed.

Put the bag in the fridge for 3-5 hours, or better at night.

Natalycolodi / Flickr.com

Another way to pickle in a bag. Such cucumbers will not crackle heavily: vinegar and oil make them a little soft. But the taste of the vegetables will be spicy with a pleasant acidity.

Ingredients

1 kg of cucumbers;
2 heads of garlic;
1 tablespoon of salt;
1 tablespoon of olive oil;
1 teaspoon apple cider vinegar;
1 teaspoon of sugar;
bunch of dill.

Cooking

Wash the young cucumbers and cut off their buttocks. Overgrown vegetables can be cut into circles. Put the cucumbers in a bag, add salt, sugar, vinegar and olive oil.

Peel and grate the garlic. Cut a pair of cloves with a knife so that large pieces meet from time to time. Sprinkle cucumbers with garlic and chopped dill (or other herbs of your choice).

Tie and shake the bag so that the contents mix well. Let the cucumbers stand for half an hour - and you can try. But it is better to leave them in the refrigerator for 2-3 hours.

5. Fast salted cucumbers with mustard

focus on aperture / Flickr.com

Thanks to vinegar and mustard, pickling cucumbers according to this recipe takes only a couple of hours.

Ingredients

1 kg of cucumbers;
4 cloves of garlic;
1 tablespoon of sugar;
2 teaspoons of salt;
1 teaspoon of table vinegar;
¼ teaspoon mustard;
¼ teaspoon of black pepper;
bunch of dill.

Cooking

Cut the washed cucumbers into quarters and put in a deep bowl. Add the spices: vinegar, mustard, ground pepper, salt, sugar, chopped dill and grated garlic.

Mix everything well, cover the cucumbers with a plate and send to the refrigerator. After a couple of hours, these light-salted cucumbers can be eaten.

6. Super-crispy light-salted cucumbers on a mineral water

chudo2307 / Depositphotos.com

Another option for cold salting. Only instead of ordinary water is carbonated mineral water taken as the basis. With soda, salt quickly penetrates into cucumbers and makes them supercrusty.

Ingredients

1 kg of cucumbers;
1 liter of unsalted mineral water with gas;
2 tablespoons of salt;
3 cloves of garlic;
a small bunch and 1-2 dill umbrellas and other herbs to taste.

Cooking

Wash the small little cucumbers thoroughly and cut off the tips on both sides. Peel and cut the garlic into thin slices.

On the bottom of a plastic or glass container, lay dill branches and a piece of garlic. Stack cucumbers tightly on top and sprinkle them with leftovers. If you will spread cucumbers in several rows, pour garlic and herbs each.

Dissolve salt in mineral water and pour cucumbers on it. The brine should completely cover them. Close the container with a lid and put it in the refrigerator for 12-15 hours.

Salted cucumbers are a great addition to any dish. They will decorate the festive table and delight the eye. Great for strong drinks.

And most importantly, the recipe for their preparation is very simple. We will try to answer the question of how to make salted cucumbers, as much as possible.

Quick cooking

Salted cucumbers are a product that appears on the table during the period when the main crop of cucumbers is being harvested (late summer, early fall). For winter, pickled, pickled, canned cucumbers are more suitable. Salted cucumbers are a summer product that is a great addition to potatoes and other dishes. They can be cooked quickly, but just as quickly they are eaten. This product is prepared mainly in small quantities so that it can be eaten in one, two times. After the next portion is over, begin to prepare the next, the benefit is very simple. Even a person who is far from cooking will cope with this task of cooking without any special problems, since the recipe is very simple.

Before giving a description of the whole cooking process and telling how to make salted cucumbers correctly, we will outline some recommendations and reveal secrets. The suggested tips will help the housewives and become their secret to successful cucumbers.

Reveal Secrets

One of the secrets is that salted cucumbers can be prepared in three different ways:

when cooking, use hot or cold brine;
vegetables are prepared in their own juice;
lightly salted cucumbers are prepared in a dry way (without brine).

To make the salting process really fast, they use small vegetables of bright green color with "pimples". Smooth cucumber is not suitable - it is a salad grade. But "pimples" indicate that vegetables are suitable for pickling. Solid, with thin skin will work best.

And yet - you need to pick up cucumbers of the same size. This fact contributes to the distribution of salt evenly and salting is excellent.

What does crunch depend on?

Many people ask how to make salted cucumbers crispy. Everything is very simple. Before starting the process of salting, it is better to leave the vegetables in cold water for 2-3 hours, then they will crunch and get dense. This is the answer to the question of how to make salted cucumbers crispy.

The tips of the cucumbers must first be cut. This will speed up the salting process and allow you to get rid of nitrates, since the tip of the vegetable is the place where nitrates accumulate most.

Uniform salting is facilitated by the vertical arrangement of cucumbers in the vessel.

They should not be stacked too tightly, as they will lose their favorite property of all - crunch.

The vessel with cucumbers is not clogged, but covered with a napkin on top, which allows the process to proceed systematically. Fermentation needs air.

Oak, tarragon, anise umbrellas will give the product special properties and taste. But we should not forget about traditional dill, horseradish, parsley, blackcurrant and cherry leaves.

The use of cloves, bay leaves, hot peppers is a "classic", not a single salting is complete without these ingredients.

Coarse salt is best suited.

Salted cucumbers can become "salted" if they are not kept in the cold.

These seemingly insignificant nuances will help in deciding how to make salted cucumbers correctly.

Well, the secrets are revealed, now you can go to the main thing. How to make salted cucumbers? The recipe is presented below.

Essential Products

First you need to decide what products are needed. So, the main product is cucumbers, no salting can do without greens and dill, you also need garlic, horseradish, fresh currant leaves, you need to prepare allspice and black pepper and, of course, salt.

Cucumbers in brine

Getting to the secret of how to make salted cucumbers quickly.

The traditional and fastest recipe for salting the product is as follows: it is necessary to pour the cucumbers laid in the vessel (jar, pan), previously prepared with brine. That's all. Cold brine will allow you to enjoy light-salted vegetables after 2-3 days, hot makes it possible to do this after 8-10 hours.

Salt solution can not be prepared in advance, but proceed as follows: pour salt (2-3 tbsp.) Into jars of vegetables, sugar to taste and pour in cold or hot water. Then close the jar with a lid and shake until the salt and sugar dissolve. Removes the lid, cover with gauze or a napkin and leave it in this form until the completion of the salting process. You can add apple slices to all spices and herbs in a jar. This will give cucumbers a special taste and sourness. Here it is, the first answer to the question of how to make salted cucumbers.

Package as a salting vessel

Answering the question of how to make light-salted cucumbers quickly, here is one more recipe. It is perfect if there are no elementary conditions for cooking, for example, in the country or at a picnic. The process of boiling water becomes superfluous. A plastic bag is used for this recipe. Washed vegetables should be dried and put in a bag. Previously, each cucumber must be pierced so that the pickling process is faster and better. Salt and spices are added.

Cucumbers in their own juice

Here is another way that will help to understand the question of how to make salted cucumbers at home. This recipe uses the juice of the vegetables themselves. Any cucumbers, both the most ugly and the biggest, are suitable for this. They are ground on a grater or crushed using a blender, juicer.

Separately, you need to cook vegetables for salting, and separately - for juice. You will also need garlic, horseradish, chili peppers, dill umbrellas, salt. For one three-liter jar, we observe the following proportions:

pickles for pickling - about 10 pcs.;
cucumbers for juice - 3 pcs.;
garlic - 3 cloves;
horseradish - 3 sheets;
chili pepper - 1 pc.;
dill with an umbrella - 3 pcs.;
salt - 3 tbsp. spoons.

Vegetables intended for juice are ground. You should get about 1.5 liters of thick mashed potatoes. At the bottom put horseradish leaves, 1 clove of garlic (it needs to be cut into two parts), 1 dill umbrella. From above everything is sprinkled with salt (1 tbsp. L.). Then, cucumber puree is poured into a jar in a third of the volume and vegetables are placed vertically, but not all. Put horseradish, garlic, dill and pepper again. Sprinkle with salt, pour cucumber puree and stack the vegetables. The last spoonful of salt is poured at the end. Cover the jar tightly with a lid. Leave for 2 days. Cucumbers are salted for two days, and then they can be consumed.

The process can be simplified by dissolving salt in cucumber juice. Celery will give a special taste to cucumbers, so that it can also be consumed with salting.

Cucumbers with apples

How to make delicious salted cucumbers? Here is another recipe that answers this question. Cucumbers with apples are also prepared very quickly and simply, but at the same time they get an excellent taste. For cooking you will need:

All vegetables and herbs must be washed. The tips of the cucumbers need to be cut off, this will get rid of nitrates and will enable the product to salt better. Apples are divided into 4 parts, the core remains. Garlic is peeled and divided into cloves. Vegetables, along with apples, are placed in a jar (jar, pan) between them put garlic, herbs, black pepper. Salt is poured into boiled water and mixed until dissolved. For 1 liter of water - 2 tbsp. tablespoons of salt. The resulting brine is poured into cucumbers. Leave for 10-12 hours. During this time, cucumbers should pickle. Here is another answer to the question of how to make salted cucumbers.

Cucumbers and lime juice

Sugar, salt and pepper grind. They wash the lime, wipe it and remove the zest with a fine grater. It is mixed with pepper and salt. The lime whose zest was used is squeezed. Mint and dill are chopped. Cucumbers are peeled off and cut. Large cucumbers are divided into 4 parts, small by 2. Then they are placed in a deep bowl.

Chopped pepper with salt, sugar and lime zest is poured into a bowl, pour everything with juice, then mix. The remaining salt and greens are poured onto the cucumbers and mixed again. Such a recipe will make it possible to decorate the table with a finished product, even if there is very little time.