Good morning, comrades! I bought greenhouse cucumbers today and decided not to hesitate to make them a cool snack. And while spending quite a bit of time. We will use recipes instant cooking. I think that everyone loves them like that, because they can be said in a hurry.

This method of marinating green vegetables appeared not so long ago and has already gained great popularity among the Russian people. After all, as my husband says, these gifts of nature in a salty form are excellent for vodka. And if they are still fragrant with garlic, and with dill, then in general - just chic.

Plus, if it is still very beautiful to decorate and serve with, or with any meat dish, for example, fried to a golden crust, then this will be an alternative to any winter pickles.

Therefore, I highly recommend those who have never prepared for this method to take a note, and then unsubscribe here at the bottom of this note and leave your review. He will definitely be positive. It can not be otherwise.

Want to instantly, almost instantly pickle pickles and enjoy the wonderful taste and smells of summer. There are recipes that suggest either methods without brine, that is, they simply refuel with salt and spices. Or those in which there is a special fill. Which is made on the basis of vinegar essence.

But, such options are mainly made in the winter, but in order to say so at once it was possible to please the soul, ordinary water and a cup of magic are taken. Read on this instruction and you will understand everything yourself.

We will need:

• cucumbers - 2 kg
• salt - 2 tbsp
• dill - a couple of twigs
• garlic - 5 cloves
• water - 1 tbsp.

Stages:

1. Wash young and pot green vegetables well and remove the “butts” from them. In principle, you can not do this, but the chefs recommend this moment not to get round.

2. Then go to the green. Also rinse it and then chop it with a sharp kitchen knife.

3. Take a thick plastic bag, usually freezing bags are well suited for this purpose. And put in it cucumbers and chopped dill. Stir the mixture with your hands. After salt.

Garlic must be cleaned and cut into circles in order to breathe aroma.

4. Shake the bag slightly, tie it, but not tight. But then open up and pour regular drinking water. That's all miracles. Put this mass in a cup and place in the fridge to marinate for a couple of hours, tie the bag very tightly.

Sometimes you can get and shake a bit to speed up the process.

Such an excellent snack will appeal not only to you, but also to those who love novelties and all sorts of pickles. Eat on health! Enjoy your meal!

Lightly salted cucumbers for 2 hours without pickle

Show me who will refuse such a lovely gourmet? I think there are few such people. After all, such green fruits are beautiful in themselves, and even if there is a second dish on the table, for example, I think no one will deny such pleasure in eating and eating cucumbers of their own production.

My children generally like to eat them just like that, for example, with a rye bread crust. But then I really want to drink, because there is always water in the house, what's the problem. Therefore, I suggest that you familiarize yourself with this creation.

We will need:

• cucumbers - 1 kg
• garlic - 1 head
• salt - 1 tbsp
• dill and you can take parsley - a bunch

Stages:

1. Prepare the necessary equipment for work). Yes, it will be so much that you can and get confused. Just kidding The most important beauties rinse in water, and so that there are no particles of dirt. If there are any signs of corruption, trim.

2. After wiping them with paper napkins and pierce each item with a fork. You can take a toothpick and put injections in different places. It is necessary for fast cooking, so that cucumbers become salted.

Or you can make notches with a knife.

3. Garlic, or rather go to the cause of his teeth clean from the husk. Take one or two heads, depending on their size.

Important! The teeth should be flawless and smell fragrant, the color should be white and not slightly yellow.

Chop a cooking knife into small pieces, or you can skip through the press. A special role, how it will be done - does not affect anything. Therefore, use a convenient method for you.

4. Now proceed directly to the most important work. Take one or two packages. Because if the bag is too thin, it is better to put one on one, put everything you need on the list. Tie tightly and chat in your hands from side to side.

It is necessary that the salt sold out to all vegetables, and greens with garlic, respectively.

5. In this form, send a cup with refreshments to a cool place, this is usually the refrigerator or cellar.

6. Cooking time - 2-3 hours. And then enjoy the incredibly awesome and juicy snack that will always help out. Especially when the yard is summer or spring.

Instant recipe with boiling water (hot pouring) in a jar

A recipe for every day, according to the owner of this video. Well, it remains to check and repeat. It is recommended to take the largest jar, usually it is a three-liter capacity and more in the garden to pick herbs and greenery. You can even use horseradish and currant leaves. And another secret ingredient.

This method does not require conservation, it is good for it, but the next one will not be so simple).

We will need:

• 3 liter jar
• cucumbers
• dill umbrellas
• currant leaves
• a couple of horseradish leaves
• mustard - 0.5 tsp
• garlic head - 1 pc.
• salt - 4 tsp

The classic recipe without pepper and horseradish

In order not to repeat and make this dish even more unique, I found a variant with sugar and salt. Plus added will be more acetic essence. And may this wonderful creation become an assistant or a favorite when fresh potatoes and other vegetables go on the plot.

The most important thing is that this recipe is quite simple and even greenhouse cucumbers, which are sold now in our market or in a shop, will marinate perfectly. I mean that at any time of the year you can resort to such a treat.

We will need:

• cucumber - 500 g
• dill - to the discretion
• fresh garlic - a pair of cloves
• salt - 0.5 tbsp l
• sugar - 0.5 tsp.
• vinegar 70% - 1 tsp

Stages:

1. Of course, first wash them under the tap, and then cut off the "zhopki" on each side.

2. Then put in a large cellophane bag and sprinkle with salt and sugar, chopped dill. Chop the garlic into cubes and place it here. After that, pour in the vinegar, tie the ends of the bag and shake.

Marinate in the refrigerator for about 12-24 hours. Such masterpieces will delight everyone with their unique taste.

By the way, you can use the leaves of cherries and currants, which will give a delicate shade and a magnificent aroma of fruit trees.

How to pickle cucumbers quickly and tasty in a pack of slices

Another accelerated version of the famous chef and master of his craft. Of course, the smaller you cut the green gifts of nature, the correspondingly they can be quickly presented to dinner. You can even chop the circles.

We will need:

• cucumber - 8-10 pieces (2 kg)
• vegetable oil - 4 tbsp
• garlic - 8 cloves
• salt - 4 tsp
• vinegar 9% - 6 tsp
• seasonings and spices for vegetables - 0.5 tbsp
• dill - bunch

Stages:

1. Wash the cucumbers in water, cut them into pieces, you can use longitudinal blocks or also cut each piece into several pieces.

2. Then mix them in a large bag with seasonings, as well as chopped chopped dill and garlic. Pour in vinegar essence, tie the ends. And turn the bag down, then in the opposite direction, so that all components are carefully and evenly distributed and stirred.

Wow, you class! You can still spice up paprika, coriander, as well as pickle with Bulgarian pepper and cabbage leaves.

Place in the fridge on the bottom shelf and hold for 1.5 hours.

Cooking a snack in the pan

Wow, and you know that cucumbers can be both crispy and lightly salted at the same time. Yes, and in less than a day, and incredibly in some cases tastier than in cellophane, they are obtained in a conventional three-liter or five-liter saucepan.

Here many novice hostesses have one problem, these are the right proportions of salt, so remember.

Important! Salt for salting, use only coarse grinding, take 0.5 liters of water 1 tbsp

We will need:

• cucumber - 7 pcs.
• horseradish - 2 leaves
• currant, cherry, bird cherry - several leaves
• garlic - 8 cloves
• dill umbrellas
• pepper - 10-12 peas
• salt - 4 tsp
• bay leaf - 3 pcs.

Stages:

1. Take a pot with high sides and throw in it all that you saw above the list. But salt with water about one liter do not make it yet.

2. It is desirable to spread dill and currant leaves, cherries and bird cherry on the bottom. Further already green handsome. Garlic must be cut into small pieces.

But for those who prefer something special, for example, gourmets can put hot red chili, one peppercorn.

3. Mix some water with table salt and stir to dissolve the grains. And only after that, fill the pan with the ingredients with such a pickle.

The water should be ice-cold so that they turn out crunchy, and no voids form inside.

4. Let stand under a lid in the heat, that is, at home for about one day. Love it, you can stand it for about 1 day. Do not do too much, otherwise you will not eat everything at a time, and the rest will get a sour taste every day.

Simple and interesting way to mineral water

Yes, not misheard, run into the store and buy some sparkling water. With the help of it we will conjure, because the bubbles will give a cool taste and speed up the cooking process. In addition, it is also useful. Two in one, cook delicious and also without harm to health. Great!

We will need:

• cucumbers - 1000 g
• mineral sparkling water - 1 l
• salt - 2 tbsp
• garlic - 3-4 cloves
• dill - bunch

Stages:

1. Wash all necessary ingredients. Put the cucumbers and finely chopped dill with garlic cloves in tara.

2. Dissolve salt in mineral water. Take it only cold, and then pour it with such a marinade so that everything drowns.

3. Keep in a cold place with the lid closed or cover with cling film for about 12 hours or one day. It turned out pretty bravenko and beautiful.

Pickled cucumbers - a recipe with garlic and dill

This option is one of my favorite and proven in the circle of my family. Since dill umbrellas are used, and they in turn give this dish an unsurpassed flavor in taste. Try to add them somehow.

It is also important to use sweet peas. And lightly seasoned with Korean carrot seasonings or go without them.

We will need:

• cucumbers - from 1-1.5 kg
• 3-4 dill umbrellas
• garlic - 5 cloves
• salt - 1 tbsp
• peas - 6 pcs.

Stages:

1. Check if everything you need is available on your desk. And then proceed according to this scheme.

2. Grind cucumbers into plastics. Add salt, peas and umbrellas to them. Put it all in a bag, then tie it up and go juggle it.

Do not forget to grind cloves of garlic and bring it here. After 2.5 hours, remove them from the refrigerator and taste.

Crispy salted cucumbers in less than a day, but tastier than in a package

You will not believe, but there are also so-called emerald sweets with vodka. I do not know who the genius of this art, but once I ventured to try, it turned out pretty good. For a change you can do.

Thanks to vodka, they do not lose their natural color. They absolutely do not become yellow, and if done in the winter. They will stand in banks and will not change their color even after a year.

We will need:

on a three-liter jar:

• salt - 70 g
• cucumbers - 2-2.5 kg
• vodka - 2 tbsp
• drinking water - 1.5 l
• 2-3 dill umbrellas
• currant leaves red and black - 4-5 pcs.
• horseradish root - 25 g
• cherry leaves - 4 pcs.

Stages:

1. Cucumbers must be held in cold water for 20 minutes. Then put them in a jar. But the leaves of greens and horseradish root thoroughly pour boiling water over to kill the germs.

2. Prepare the brine, combine the salt with water and vodka. Pour them a jar. Twist under the cover and wait for 20 hours. Enjoy your meal!

Preparation for the winter in a three-liter jar

Well, in conclusion I still give you one video for viewing, I hope it will appeal to everyone. In general, we will talk about such winter pickles in the near future, so do not miss the following issues.

Thus, we considered a lot of interesting and very tasty recipes of salted cucumbers, now you know how to cook them. I wish that everything was possible.

Be healthy! Join the group in contact and write your wishes. Thank you for the visit, I am still waiting for you. Goodbye.

a bit earlier. And since there are countless such recipes, I promised that I would still return to salted cucumbers. I fulfill my promise and assure you that these recipes are not a bit worse, and someone may like even more than previous ones.

Eat crunchy lightly-salted cucumbers, but drooling still accumulates, it is so delicious. And the smell of brine can not be described. He alone causes appetite. Much depends on your spices, which you laid for salting.

I try to experiment. Then add some leaves, then others. Then put another pepper, not peas, and chilli or a mixture of peppers. Some other spices. Therefore, I advise you, do it first in accordance with the recipe, and then experiment what you like.

How to make salted cucumbers best recipes

Here we look at very interesting recipes of salted cucumbers and each is good in its own way. Be careful with hot peppers, especially if children eat cucumbers. Consider that if cucumbers stand longer than the specified time, they will become saltier.

So go ahead! Successes to all!

Menu:

1.   Lightly salted cucumbers with garlic and instant greens

Ingredients:

On 3 banks on 1l:

• Cucumbers - 1.8 kg
• Dill - 3 sprigs
• Garlic - 9 tooth.
• Salt - 4 tbsp.
• Water - 2l.
• Currant leaf - 6 pcs.
• Pepper Peas - 8-10 pcs.
• Carnation - 4 pcs.

Cooking:

1. Wash cucumbers and let them dry. Try to pick cucumbers of the same size. In order not to spoil the pickling, try cucumbers, whether they are bitter. Because after salting they will taste bitter. Do not regret, replace them.

2. Banks well rinsed and dried. Dill, garlic cloves and currant leaves are placed on the bottom of the jar.

3. Cucumbers are laid, or rather set in banks very tightly to each other.

4. Cooking pickle. Pour water into the pot. Add bay leaf, peppercorns, cloves. Add salt. For one liter of water you need 2 tablespoons of salt. Stir, set on fire and bring to a boil.

5. Pour boiling water on cucumbers in jars. Banks must be full.

6. Close the cans with lids and leave at room temperature for 1 day.

7. Passed day. Open the can and get cucumbers on trial. What aroma went ... uh ..

8. Cut, well salted. Yummy, crunchy. The remaining cucumbers put in the fridge. Cold they are even tastier.

Enjoy your meal!

1.   Recipe for salted cucumbers in a package with hot pepper and mustard

Ingredients:

• Medium cucumbers - 1 kg.
• Garlic - 1/2 head
• Hot pepper - 1/2 pcs.
• Dill bunch - 1
• Parsley Bunch - 1
• Dry mustard - 1/2 tsp.
• Sweet peppers - 5-6 pcs.
• Salt - 1 tbsp. (no top)
• Sugar - 1 tbsp.
• Wine vinegar or 6% - 2 tbsp.

Cooking:

1. My cucumbers, put in a bowl and fill with very cold water. You can add ice to the water. Leave cucumbers drenched for 2-4 hours. Better at 4. Then the cucumbers will be very crispy.

2. In cucumbers, cut off the tips on both sides and cut the cucumbers along, into 4 parts. If small cucumbers can be cut only into 2 parts.

3. In the usual cellophane package put dill umbrellas. If there are leaves of currant, cherry or horseradish, then they will also be good to put in fennel.

Check the package, before bookmarking, for it to be whole. Put only leaves, without stems, especially dried dill, so as not to perforate the bag.

4. In the package fold the cucumbers.

5. Cut fresh greens. First, cut off the stems, put them together with greens and cut it all not finely, but not very large.

6. Fall asleep chopped greens in the package. Here we squeeze out a piece of garlic, about cloves 3.

7. Finely chop the remaining garlic and spread it into the bag too.

8. Cut the hot peppers into small circles. Do not let your guard down. Hot pepper is very hot. Add pepper to taste.

9. Pepper is also laid out in the package.

10. Add in the package mustard, peppercorns, salt and sugar. Do not take extra salt, it is very fine and not suitable for salting.

11. At the end, you can add wine vinegar or replace it with ordinary table vinegar 6%. This is not necessary, but many love the sour marinade.

Getting salted

12. The package is tied at the very top, so that there is a place to mix cucumbers. Now mix everything thoroughly by shaking the bag so that all products and spices are evenly distributed.

Do not be lazy. Stir thoroughly. The taste of each cucumber depends on it.

13. Put the bag of cucumbers in a bowl (just in case, it will suddenly break and start to leak) and let stand 30 minutes at room temperature. After half an hour, put in the fridge. After 2 hours, cucumbers are ready, you can eat.

Here in our family disagreements. I love the cucumbers to stand overnight, and my wife on the contrary, that they are semi fresh, i.e. after 2 hours of exposure in the refrigerator.

14. This time I won, pick cucumbers from the refrigerator in the morning. Look at how much in the package cucumbers gave juice.

15. Cut the package and put the cucumbers in a cup. What flavor sounded all over the kitchen.

16. Cucumbers are completely salted or, if marinated with vinegar.

17. We try. Crunch so that the ears lay.

Try it and you.

Enjoy your meal!

1.   Recipe for crispy salted cucumbers in a 3-liter jar

Ingredients:

On the 3-liter jar

• Cucumbers - about 2 kg.
• Salt - 2 tablespoons
• Sugar - 1 tsp
• Pepper Peas
• Garlic - 1 head
• Horseradish leaves, currants, cherries

Cooking:

1. We will pickle cucumbers in a 3-liter jar. Therefore, first prepare the jar. It is easier than jam. The jar should be rinsed with soda with hot water and rinsed with cold.

2. Cooking pickle. In a small pot pour half a liter of water. In the 3-liter jar filled with cucumbers just includes half a liter. Add 2 tablespoons of salt and a teaspoon of sugar. We mix everything, close the lid, put it on the stove and leave it to boil.

3. At the bottom of a three-liter jar we place the leaves of horseradish, we throw over the umbrellas of dill together with the hard stalks so that they fit into the jar. Also put currant leaves, cherries.

4. Take black peppercorns. Cut the cloves of garlic in half and send it to the jar together with the peppercorns.

5. Have washed cucumbers need to cut the tips on both sides. After that, put cucumbers in the jar. When laid half the jar, put all the spices on top again. Horseradish leaf, currant leaves, cherries. Be sure to put dill, garlic, pepper and peas again.

6. Put the cucumbers on the spices until we fill the jar to the top. And again we put all the spices on top. All leaves, dill, leftover garlic and pepper.

7. The pickle is boiling. We turned off the stove, removed the brine from the burner and let it stand for 5 minutes to cool a little. You can not pour cucumbers boiling water.

8. Begin to pour the brine into the jar. Fill a full jar to pickle covered cucumbers completely. Filled and immediately close the lid.

9. Leave the jar on the table for a day so that it is completely cool. A day later put the jar in the fridge.

10. A day later, get the jar out of the refrigerator. Cucumbers are darkened, this is normal.

11. We get cucumbers from the jar and of course immediately try. First, the brine flavor is amazingly delicious. Secondly, the cucumbers turned out to be loud - crunchy, which is what we wanted.

12. Our cucumbers are ready. Well done for the glory. Use this recipe for salted cucumbers and you will get crunchy, tasty, fragrant, salted cucumbers.

Keep them in the fridge if you don’t eat them all at once.

Enjoy your meal!

Many believe that the fast can not be tasty. And they are extremely mistaken. For example, you can quickly make delicious salted cucumbers. After some time, depending on the method of salting, you can enjoy a crispy delicacy, to which no one can resist.

Earlier we learned that cucumbers can be treated in several ways - in a jar, saucepan or even. Today we will discuss in detail the preparation of snacks in brine. As you know, this method is divided into 2 types - cold and hot fill. Each of them has its advantages and is good in its own way. I love both and just alternate the cooking options so that the loved ones don't get bored.

To supplement the brine with bright flavors, some add an apple, leaves of fruit bushes, lemon, aromatic and spicy herbs. But even classic recipes are very good. The main thing is to achieve the perfect result, you need to follow several rules:

1. Banks, before use it is necessary to sterilize. Otherwise, you risk getting a quickly spoiled product, and this is at best. At worst, it can harm health. Any container in which you are going to cook should be perfectly clean.

2. Cucumbers for salting is better to choose pickling varieties. They are easily identified by the presence of frequent small pimples. They also have elastic flesh and thin skin. Soft and watery specimens will not work.

3. Do not overdo it with salt. If you think that the more salt you add, the faster the dish will be ready, then you are mistaken. An excess of this ingredient may soften the structure of the vegetable. Especially if you chose the fine salt for this. Large required!

In addition, there are many other aspects that compliance will help you succeed. We will discuss them below.

When the desire to feast on your favorite snack suddenly grabbed by the throat, and wait for the usual low-salted ones to be no less than in 12 hours - do not worry! I'll introduce you to an extra quick recipe that will allow you to satisfy your desire in a couple of hours.

Despite the speed of cooking, they are very tasty and fragrant. You prepare them and you will understand everything yourself.

Ingredients:

1. 1.5 kilograms of young strong cucumbers of small size;
2. 1 bay leaf;
3. 1 bunch of dill;
4. about 1 dessert spoon of coriander seeds;
5. 5 cloves of garlic;
6. 1 red hot pepper;
7. 1 tablespoon with a heap of coarse salt;
8. 30 grams of sand;
9. 2 plastic bags.

Cucumbers choose elastic and dense. It is advisable to select for this pickling varieties. If you are in service with sluggish vegetables, it is better to initially soak them for 6-8 hours in ice water.

They need to be washed, cut off the ends and dry on a napkin.

The size of vegetables depends on how soon you are going to salt them. If your plans include eating them in 2-3 hours, then it is better to divide them into halves or even circles. Whole cucumbers should be marinated for about 12 hours to achieve the perfect salting.

We are going to enjoy a snack in a couple of hours, so we cut them in half. Spread cucumbers in a bag. Add the chopped dill. I use both greens and stalks.

Prepare spices for salting. To do this, combine the salt with sugar in a small bowl. Grind coriander in a mortar. Pour not into flour, but to a state of depression. We do this to give coriander the opportunity to unleash its fragrant possibilities to the full.

Add it to the mixture of salt and sand. Lavrushku a little shake hands and send to the same.

Now in a bag of vegetables you need to send chopped garlic and chili pepper. Top with a spice mix.

Close the bag and shake gently so that the ingredients carefully cover each cucumber.

If you use a conventional packing bag, then it is better to put on another one so as not to lose the juice secreted by cucumbers. Its leakage will not only cause inconvenience in the refrigeration chamber, but will also affect the quality of the weeding, because its presence is important in this matter.

Leaf with salted leaves left on the table for half an hour.

Then send them in the fridge for 2-3 hours. After this time, it will be possible to take a sample.

It turns out incredibly tasty and fragrant cucumbers that are easy to prepare and quickly serve. These cucumbers, I often submit to vegetable or garnish side dishes, as well as meat. But even if you put only a plate of cucumbers on the table, it will not last long - they will instantly be snapped up.

Lightly salted cucumbers in a bag of garlic and dill

These cucumbers are prepared in the shortest possible time and they turn out well. All you need is fresh young cucumbers, spices, garlic and dill.

Remember that a surplus of garlic can adversely affect the crunch of cucumbers. Therefore, on one and a half kilograms of vegetables 2-3 large or 5 medium segments are sufficient.

Ingredients Required:

1. 1.5 kilograms of small cucumbers;
2. 2 cloves of garlic;
3. 1 lavrushka;
4. 5 peppercorns;
5. 1 dessert spoon of whole coriander peas;
6. 1 bunch of dill;
7. 3 currant leaves;
8. 30 grams of sugar;
9. 2 tablespoons of coarse salt.

Salt for salting cucumbers is better to use large. Chalk salt can have a bad effect on the structure of a slightly salted vegetable. He can soften and become unbalanced.

To make the salt and seasoning fill the vegetables faster, remove their tails literally a couple of centimeters.

At the end of the preparation of snacks, we will also need 2 plastic bags. Insert the first one into another one and put cucumbers into it. Double layer will help avoid leakage of secreted juice, which is necessary for pickling cucumbers.

Pour salt, sand, coriander, peppercorns, chopped bunch of greens, lavrushka, currant leaves and garlic sliced ​​in a convenient way.

Both packs tightly tie and shake, actively distributing spices in cucumbers. Leave the cucumbers on the table for 2-3 hours.

After the specified time, remove the package in the cold for another 8 hours. Then you can taste whether our snack was carefully marinated.

You will feel the aroma as you begin to open the bag. Cucumbers have acquired a yellowish tint, which means they are ready.

I already hear this delicious crunch! Enjoy your meal!

How to pickle cucumbers with cold mineral water (recipe for crispy salted cucumbers)

I consider this recipe to be one of the fastest and most versatile. Therefore, once a week this appetizer stably appears on the table. We eat it, and just like that, and in addition to the side dish. Especially, cucumbers are tasty with mashed potatoes.

Ingredients:

1. 1 kilogram of cucumbers;
2. coarse sea salt - 3 tablespoons without a hill;
3. 1 liter of carbonated mineral water;
4. dill - 1 bunch;
5. 5 medium cloves of garlic.

Wash cucumbers and trim the ends.

With a jug of mineral water, put salt. The sparkling water is important here. Because the presence of bubbles directly affects the crunch of cucumbers. This is my secret ingredient that I share with you.

Salt, in turn, also requires proper selection. It must be large. Finely ground iodized salt can adversely affect the elasticity of the vegetable.

Stir the solution and leave alone while the other ingredients are being prepared.

Crush garlic with a knife, unpeeled. Dill with trunks cut into large pieces and put half on the bottom of the dish. In this case, we took an enamel saucepan.

To him, add half the suppressed garlic.

Cucumbers will lay a thick layer on the fragrant pillow. They should be lightly crushed without harming the fruit.

Cover them with dill and garlic on top. Water in a jug again, stir and fill it with cucumbers. If the fluid is not enough, just pour on another.

Cover all this beautiful green composition in carbonated brine with a lid and put in the fridge for a day. Within 24 hours you will receive a unique opportunity to enjoy the harmonious taste of cucumbers.

I love this delicacy for the versatility of eating. They can be successfully in harmony with other dishes and just slip them to children as a substitute for their favorite chips.

Crispy salted cucumbers with hot pickle

The main advantage of the hot method over the cold is faster cooking times. Boiling water boils most of the vegetable, which provides extra marinating. As a result, we get the most delicate cucumbers with a sophisticated and spicy taste.

We have already reviewed many recipes for hot brine. This time I will introduce you to the original method of salting. We zamosolim them in union with apples. This will give the vegetables a light dessert flavor.

Ingredients:

1. 1 kilogram of pickled cucumbers;
2. 2-3 medium apples;
3. 1 bunch fresh dill;
4. a pair of leaves of the currant bush;
5. 1.5 tablespoons of salt without a hill;
6. 3 cloves of garlic;
7. 1 liter of water.

Dill and leaves, rinse and divide into 2 parts. We already know what it is for. Namely - the first will fall to the bottom of the dish, and the second will cover the cucumbers.

Wash cucumbers and pour with ice water for several hours. Better to do it at night.

On a pillow of herbs densely spread out cucumbers. On the second layer of herbs decompose apples, pre-washed and sliced. Add garlic.

Pour 1 liter of water into a saucepan, bring to a boil and dissolve the salt. Pour a container of cucumbers and apples with this solution. After you need to cover with a lid and leave for 5-6 hours. For another 8 hours the dishes need to be put in the cold.

The next morning you can try your result. In this case, you can eat cucumbers and apples. The taste is indescribable. Better try it yourself.

How to cook crispy salted cucumbers at home with cold pickle

As we have said, there are two ways to pickle pickle - cold and hot. We'll talk about the hot later, but let's discuss the cold right now.

I adore this recipe for the fact that cucumbers after such pickling look like from the picture. Cold water charges them with energy, preserves healthy trace elements and natural taste. They turn out incredibly appetizing and crispy.

In addition, this method seems to me the safest, since it does not need to deal with high temperatures. My relatives adore this snack and each time they ask for more. Try it and you will not regret it!

Ingredients:

1. peas - 4 pieces;
2. sprigs of dill with trunks;
3. 4 cloves of garlic;
4. horseradish leaves;
5. 1 liter of cold water;
6. 2 tablespoons of salt.

To prepare you can take any deep container. In this case, we will use the pan.

Note! If you are also going to prepare a snack in the pan, then approach her choice seriously. Utensils should be stainless steel or enamelled. Tara with chips and cracks will not work.

Cucumbers, especially if they have been torn from a bush for more than 3 days, you should definitely pour very cold water for several hours. As the liquid is heated at room temperature, it needs to be changed.

Dill and horseradish tear hands into large pieces. Chop the garlic into medium sticks; it’s better not to skip through the press. In general, all these ingredients, we can not grind. But, having done this, we give them the opportunity to fully disclose their fragrant charms in brine and cucumbers will more quickly soak them.

Dill, horseradish and garlic divided into two parts. The first will fall to the bottom of the jar, feeding the fruit from below, and the second will cover the vegetables and saturate them from above. Thus, we get a richer taste in a short time.

In a dry and clean pan, at the bottom, lay the first part of the herbs and garlic. Then spread out the cucumbers tightly and cover with greens and garlic again. Sprinkle the composition with peppercorns on top. Optionally, you can add currant leaves.

We proceed to the preparation of brine. In a liter of cold mineral water (you can use regular filtered) completely dissolve salt. The resulting liquid pour the pan and put in a cold room for a day.

If cucumbers stand a little more than the allotted time, they will become saltier and more saturated. Therefore, if you prefer this, you can still brew.

The snack is very crispy and tasty. By the way, garlic has already been marinated and can be eaten. Try it!

Delicious cucumbers in brine with garlic and dill

It is no secret that garlic and dill give a special flavor to this delicacy. These two ingredients are very common in recipes. You can, of course, do without them, but when these products are present in the bank, it turns out tastier.

The special flavor of dill and garlic reveals boiling water, so we will look at this recipe on hot brine. Such cucumbers are more tender and piquant, with a light and inviting crunchy. And the lemon present in brine will provide a unique sourness.

Ingredients:

1. 1 kilogram of dense medium cucumbers;
2. 2 caps and 2 bunches of dill;
3. 4 cloves of garlic;
4. 1 lemon (recommended)
5. 4 peppercorns (fragrant or black);
6. 2 tablespoons of salt;
7. 1 teaspoon of granulated sugar;
8. 1 liter of water

Rinse cucumbers and pour with icy water. Leave alone for 3-4 hours. Then drain the liquid, dry the vegetables with a towel and cut the cucumbers into slices.

All plants for marinade wash and dry. Put a bunch and 1 cap of dill, 2 slices of chopped garlic on the bottom of a sterilized jar. Top tightly arrange the cucumbers in a horizontal position. Between them and along the walls of the container to put sliced ​​lemon. Sprinkle with peppercorns on top. Optionally, add some cilantro seeds.

Cover all this beauty with greens and garlic. Meanwhile, put a saucepan with a liter of water on the stove and wait for it to boil. Dissolve the salt and sugar there. Immediately after boiling pour the pickle jar.

Cover with a nylon cover and leave to cool. After that, the dishes for the night should be taken to the basement or put in a refrigerator. In the morning you can take the first sample.

If it seemed to you that cucumbers have not yet been sufficiently salted, then you can leave them alone for a few more hours.

So, in a short time you can get wonderful and delicious little salted. I often cook this recipe. Try it and you!

Crispy cucumbers in brine. How much brine do I need for 1 liter?

Many people love this dish just for the pronounced crunch and juiciness. If you belong to this category, then this recipe is for you. Brine in cold water has the properties, just the same, saturation of vegetables with a crunch.

We will prepare cucumbers, this time in carbonated mineral water, which will add even more crispiness and flavor. For this, any highly carbonated water will be suitable and it should be used immediately after opening the bottle in order not to lose the valuable dose of gases to us. Prepare the food in 1 liter jars to eat everything at once. After all, the line of salted and simply salted cucumbers is very thin and in a few hours they change their status.

Ingredients:

1. 300-500 grams of fresh cucumbers of small size;
2. 2 leaves of currant;
3. a small sprig of cherries with leaves;
4. horseradish root (can be leaves);
5. 3 peas allspice or black pepper;
6. 1 tablespoon of salt;
7. 300-500 grams of soda.

Usually, a liter jar, tightly packed with cucumbers, accounts for about a glass of water. If the jar is not completely filled, then more liquid is needed. Cook 500 milliliters. If the brine remains - do not worry. If it's not enough, you can just add water..

Soak cucumbers for a few hours in cold water. Then dry and remove the ass. If you are preparing large fruits, they should be divided into half or several parts, depending on the size.

Rinse and sterilize the jar in a convenient way. Chop the root of horseradish into pieces, break the twig in half, and tear the leaves into 2 parts. The first part of these ingredients is laid on the bottom of the glass jar. Top tightly cram cucumbers. The remaining ingredients for the marinade, in addition to salt, should be placed on top.

In the water, dissolve the salt, mixing it as thoroughly as possible so that there are no crystals. Pour the jar to the top so that the liquid level covers the entire contents of the dish. Cover with nylon cover and carry in the cold for a day.

The next day you can already call the family to the table, meeting them with crispy cucumbers. You can eat them with any side dish. But they are especially good with potatoes and greens! Enjoy your meal!

Video on how to cook cucumbers in brine

On the subject of salted cucumbers can talk for a very long time. In every home love this delicacy. You can eat it absolutely for all family members, including children. The aroma of malosol not only kindles a healthy appetite, but also perfectly removes hunger.

You can combine the dish with anything. It can be kebab, mashed potatoes, pasta and more. Even in its pure form, it shatters from the table faster than chips or seeds.

Check out other canning recipes:

• Peel should be with pimples and black spikes.
• Yellowish and overgrown cucumbers are not suitable for this method.
• It is more correct to try cucumbers so that they are not bitter. Bitter also not used!
• Peel should be tight. Then the cucumbers will turn out crispy.
• Water for salting is best spring water. If you are in the city, then use bottled water or mineral water. And it is also possible to boil and filter through a carbon filter to purify and improve the taste of water.
• Be sure to soak the cucumbers for at least 3 hours. Thus, the cucumbers will become stronger and more resilient. This will affect the crunch in the finished form.
• Glass jars before laying cucumbers should be soaked in a solution of soda, then washed very thoroughly with warm water and soap. How to rinse and rinse with boiling water. To dry
• To sterilize the jars can be calcined in the oven at 110 degrees. Or boil them together with lids for 10-15 minutes. Covers are sterilized only in boiling water.
• Large cucumbers are placed on the bottom, if they are very large, then vertically. On top are small cucumbers. All cucumbers are laid as close as possible to each other. Spices are put on the bottom, you can put them between layers of cucumbers. After pouring the pickle, cucumbers should be covered with leaves of currants and horseradish.
• Salt use stone. Using small, there is a high probability to spoil the cucumbers, and they get soft. And this is contrary to our recipe! 50-60 g of salt are usually put on 1 liter of water. This is about 2-2.5 tbsp. salt. Brine can be cold and hot. If vinegar is used, then hot is necessary, but then pickled cucumbers will turn out.

Like the recipes? Be sure to share them in social networks so as not to lose. As the time comes and you will try them in practice, tell us about your successes. Your opinion and experience is very important to us! Thanks for attention. To new, tasty and useful meetings!

Salted cucumbers - a super appetizer. I want to offer the fastest recipes for cooking crispy, with the breathtaking smell of dill and garlic, with bitter pepper and mustard cucumbers.

They do not prepare for the future and are eaten very quickly. No matter how much I try, they are all different. Each hostess has their own chips. In each recipe, if desired, you can change the set of spices, put what is at hand. Most importantly, their volume was not more than 7% by weight of cucumbers.

They are prepared in pots, jars of various capacities, packages. Filled with cold, hot pickle, and in some recipes are generally prepared without it. Recently, fast, almost instant cooking options have become very popular. Here, perhaps, I'll start with them.

Quick recipe for salted cucumbers in a package

This recipe, I would call not just quick, but instant. Lightly salted cucumbers can be eaten immediately after cooking. There is no need to prepare brine and containers. The cucumbers in the package are prepared very simply and quickly.

Ingredients:

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

Cooking:

By themselves, cucumbers do not have a pronounced taste and smell. To make them fragrant, they must be imbued with the aromas of spices.

Wash cucumbers, dry, sort by size. We try to take the same size, so they salted evenly, and the aesthetic look of food plays an important role. And they must be pimply, with dense flesh and without voids inside. We cut the tips of cucumbers and cut them lengthwise into four parts.

Young garlic, divide by teeth. Crush them with the flat side of the knife, sprinkle with a little salt and chop finely.

Sliced ​​dill. It is better to take soft stems, they have more juice. Also sprinkle with salt and chop a little. Instantly, the juice and flavor of dill.

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

This is nothing, now we add the smell of cilantro and hot green pepper. These two ingredients are taken in small quantities, finely chopped.

Imagine what an amazing smell in the kitchen! And now we will give this whole bouquet of flavors and aromas to cucumbers.

Now we take a tight plastic bag and send in it our entire aromatic blend, sliced ​​cucumbers. Add salt, sugar and sesame oil.

Everything! There are very few. Cut black bread, pour cold vodka.

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

We spread on a plate and served on the table. Smell, aroma and taste is simple - impossible to describe in words! Enjoy your meal and drink!

  Instant recipe for salted cucumbers in a saucepan

Ingredients:

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

Cooking:

Cucumbers are collected, sorted by quality and size. Choose with a delicate skin with pimples and small black plugs. Thoroughly wash in two or three waters.

It is best to pickle cucumbers on the day of harvest. Pre-soak them in cold water for 3-4 hours

Greens are also thoroughly washed. Use the umbrellas of dill, stalks cut into pieces.

Take the leaves and root of horseradish. Clean the root and cut into small pieces, you can nastrogat.

Red hot chilli pepper put the whole, the seeds must be cleaned.

Clean and divide young garlic. Peel does not need to be cleaned, it is still young and tender. We crush the teeth with the flat side of the knife.

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

The whole spice mixture is divided into three parts.

We take a clean enameled saucepan of 5 liters, at the bottom lay out the first layer of prepared greens.

We cut the tips of cucumbers and put them in a pan in bulk, then a second layer of spices, cucumbers on top of it and cover with the rest of the greenery.

To speed up the fermentation process, cucumbers are cut off at the tips 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 components, add spices. Boil for 3-5 minutes, turn off and cool.

Fill the cucumbers, put a flat plate on top and put a load 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, put the pot in the fridge, cool the cucumbers. And you can serve on the table.

  The classic recipe for salted cucumbers in a 3-liter jar

Ingredients:

• fresh cucumbers - how many will enter
• garlic - 4 cloves
• soft stalks and umbrellas of dill - 50 gr.
• salt - 60 gr.
• sugar - 30 gr.
• horseradish and black currant leaves - 50 gr.

Cooking:

The classic set of ingredients for a 3-liter jar provides for the obligatory presence of dill and garlic. And to enhance the flavor and aroma, you can add basil, savory, cherry leaves or black currant leaves, celery and parsley, coriander. For more crunch - oak leaves and horseradish root. Fans of hot can add red hot pepper.

Freshly picked cucumbers are well washed, cut off the tips. If they were collected a day or two before processing, they should be soaked in clean cold water for 3-6 hours. So they feed on water and restore freshness.

In the three-liter jars lay dill, garlic. Cucumbers try to choose the same size, so they will salt out better, and fill the jar. In this case, the method of laying does not matter much, just try to put them in a jar more tightly.

Cooking 6-8 percent solution of salt. Pour cucumbers in a jar, close the neck with a thick cloth, and leave to ferment overnight.

It should be noted that depending on the size of cucumbers, the method of their installation, the amount of brine may be different.

In the morning we send the jar to the fridge for cooling, and for dinner salted crispy cucumbers prepared according to the classic recipe are ready. Enjoy your meal!

Crunchy cucumbers - recipe in hot brine

Cooking for this recipe, I like the most. Cucumbers are ready in a day and stored in the refrigerator, you can eat them for a whole week.

The whole cooking process is similar to the quick-cooking recipe for salted cucumbers in a saucepan. We reviewed it above.

Only we will fill cucumbers with hot pickle. Then leave at room temperature overnight. In the morning put cool in the fridge. And for dinner you can serve them. And to make them crispy - do not forget to soak them, flatten the root of horseradish, add oak leaves.

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

Preparations continue, we will meet next time. In the comments you can share your interesting recipes and wishes.

Fast salted cucumbers in a jar, like other types of pickles, are a favorite snack of many people in the summer. Indeed, even on the hottest day, sometimes you want to pamper yourself with something sour, spicy, with a slightly pungent taste. And for this you only need to spend 10 minutes, and after a couple of days, on the table there will be a snack of lightly-salted crunchy home-made cucumbers.

Recipe Features

Unlike others, it is closest to the traditional recipe, and therefore the taste of cucumbers is so rich and vibrant - this is a consequence of the fermentation and fermentation process that occurs in the can. Pickles impregnated with brine become incredibly tasty, with a characteristic crunch and sourness.

You can add your favorite spices to the basic recipe, such as cloves, nutmeg, basil, leaves of fruit trees and shrubs.

For salting, it is better to take small, small cucumber fruits, so that they have a pleasant sweet taste and aroma. Cucumbers with bitterness categorically do not fit!

It is advisable to prepare the fruits directly from the garden, then they are still fresh, but if the harvest is gathered the day before, then the fruit must be soaked in a couple of hours in ice water so that they get wet.

If you like salted cucumbers, then you can try cooking.

Ingredients for Quick Salted Cucumbers in a Jar

How to cook quick salted cucumbers in the bank

First of all we prepare cucumbers for salting. If they are lethargic, then we must soak them 2-3 hours before salting. In macerated fruits, we cut off the tips on both sides; if the cucumbers are large, then we cut them into pieces so that we can salt them faster and better.

1. 
   

   Wash the dill, clean and chop the garlic.

2. 
   

   Now pour water into the saucepan, put salt into it, seasonings and boil the pot for about 5 minutes.

3. 
   

   Put cucumbers in a vertical position in a prepared jar (you can pour boiling water over it or sterilize it over steam).

4.