Preparations for the winter - a good thing, but it is very desirable and now indulge in pickled quick-cooking cucumbers. Just what quick recipes did not come up with our women! In the package, in the pot ... All of them are carefully stored and transmitted as a tremendous value. Here I am sharing with you - enjoy your health!

Instant Salted Cucumbers - Recipes

First, some tips for novice hostesses for salting:

1. There are three types of salting of Zelentsy quick-cooking: dry, in hot and cold brine. Pour it with hot pickle - the appetizer will be ready much faster. The dry method in this regard is also damn good. With the cold method, readiness will have to wait - 3 days.
2. Hot pickle does not necessarily have to be cooked separately, just put the ingredients in a jar and pour boiling water over it. Do not forget to shake the jar a few times so that the salt and other spices are evenly distributed. It is extremely convenient, even if you are in the country.
3. For quick salting, choose small specimens, but not gherkins, with thin skin and in the pimples. Pimples suggest that in front of you is a variety of cucumbers specifically for salting, and not lettuce (these are smooth).
4. Do you want the lightly salted quick-cooked greens to come out solid, first wash them and pour them with cold water for a couple of hours. To make them crunchy, do not regret the hell.
5. To pickle cucumbers quickly salted, I cut off the tips from both sides, at the same time removing nitrates, as they accumulate in the tips.
6. Putting vegetables in a container for salting is better vertically - they salt more evenly.
7. Do not tamp tightly - and salting will be longer, and less crunching.
8. Do not close the jar lid - vegetables need air access. For faster fermentation - just cover with a napkin.
9. Take salt coarse, iodized will not work. Store cucumbers in the fridge.

Lightly salted cucumbers in the pan

I have already given, meet, following the link, but I have a lot of them: so keep still - use to your health!

Recipe number 1.   The recipe is old, proven, meets the requirements of lovers of delicious snacks.
  Take:

• Cucumbers, garlic, horseradish, roots and leaves, bitter peppers, dill, coarse salt - 2 spoons without top per liter of water.

How to lightly salt:

1. Peel the garlic, chop up the bitter pepper in small pieces, peel and chop the horseradish root. Put cucumbers and spices in layers in the pan, starting with the spices, and ending with them.
2. Fill the top with brine, covering them completely. If you pour hot pickle, then a tasty snack will be ready in a day, cold after three.

Recipe number 2.
  Prepare:

• Cucumbers.
• Garlic - about a clove on each cucumber.
• Dill - a lot.
• Sweet pepper - 1 pc.
• Chili pepper, bitter - 1 pc.

How to cook:

1. Wash the fruits, cut into rings and fold into the pan, provide for a lid or a yoke at the pan). Lay cucumbers, pouring salt (on the eye), garlic, sliced ​​sweet pepper and chili pepper.
2. Sprinkle with finely chopped dill. Cover with a lid or socket and refrigerate. After half an hour, you can start a snack, but really they will be ready after four hours.

Quick cooking of salted cucumbers with apples

Take:

• Cucumbers - 1 kg.
• Apples of green varieties - 2 pcs.
• Black currant leaves - 8 - 10 pcs.
• Parsley and dill - take a small bunch.
• Cherry leaves - 2-3 pcs.
• Garlic is a small head.
• Black pepper, peas - 10 pcs.
• Salt - 2 tablespoons per liter of water.

Cooking:

1. Wash vegetables, apples, greens. Apples cut into 4 pieces, without removing the core. Cut the tips of cucumbers, cut the greens. Peel the garlic. Cover the bottom of the pan with leaves of cherry and currant, put the pepper.
2. Fold the apples and cucumbers in a saucepan, sprinkling with herbs and shifting garlic.
3. Make a brine: boil water, put salt and stir until it is completely dissolved. Fill with hot pickle, cover with a napkin. It will be ready after 8-2 hours.

Recipe for quick pickles with lime and mint

It will take:

• Cucumbers - 1.5 kg.
• Lime - 4 pcs.
• Dill (possible with umbrellas) - a bunch.
• Black and allspice peas - 5 pcs.
• Mint - 4 - 5 branches.
• Sugar - 1 tsp.
• Salt - 3.5 tablespoons.

Step by step preparation:

1. Expand the peas of black and allspice, mix them with sugar and 2.5 tablespoons of salt. Remove the zest from the limes, chop it and add to the mixture.
2. Squeeze lime juice. Cut mint and dill, cut cucumber tips on both sides, cut each into several parts, depending on the size - the preparatory work is completed.
3. Put the vegetables in a saucepan, sprinkling with a mixture of spices, chopped greens, pour lime juice, and do not forget to add the remaining salt. Stir again, and after half an hour the appetizer is ready! Before serving cucumbers quick salting on the table, shake off excess salt and greens from them.

In addition to all kinds of traditional spices, you can add young zucchini and apples in the recipe - they will not spoil, but only decorate!

Video recipe of salted instant cucumbers.

   Calorie:   Not specified
   Time for preparing: 30 min

Ingredients:
- cucumbers - 700 gr .;
- garlic - 2 cloves;
- dill greens + umbrellas;
- bay leaf - 3 pcs .;
- horseradish leaves;
- sweet pea - 10 pcs.
Brine:
- water - 1 liter;
- salt coarse - 40-50 g.

Cooking time: 30 min.
  Fermentation period: 2-3 days.

Cooking

  Wash cucumbers and soak in cold water for at least 2 hours, and yet it is advisable to leave cucumbers for the whole night in water on the eve of pickling.





  Thoroughly wash the jars and lids. At the bottom of the jar, put horseradish leaves, umbrellas or fennel, chopped garlic, throw sweet peas and bay leaves.





  Put cucumbers whole or cut on both sides tightly in a jar vertically.







  Several fruits can be cut lengthwise into halves / quarters to fill the entire inner space of the jar. Choose banks and cucumbers that match each other, for example, in height.





  From above close the cucumbers with dill or umbrellas, add bay leaves and garlic pieces, and also throw a few peas of allspice.





  Bring the brine of water and coarse salt to a boil, then cool slightly. Pour the cucumbers in a jar with saline so that the fruit is completely covered with brine.







  The cut cucumbers immediately change color, and the marinade will seep into all unfilled corners of the jar. The delicious cucumber flavor in the kitchen is guaranteed!





  Close the mouth of the can with gauze in two (but not more) additions, secure with a rubber band.





  Banks with cucumbers with a gauze bandage leave in a dark and warm place for fermentation for 2 days.





  Two days later, you can try cucumbers from the banks. And if they have become sufficiently salted to your taste, move the cucumbers to a cold place.







  Now the gauze on the neck of the jar should be replaced with a lid, and the container with the cucumbers should be put in the refrigerator.





  Ready-salted cucumbers retain their flavor for 3-4 days. It is true then, from salted ones they will turn into salty, but still cucumbers will remain tasty and crispy.





Good luck to you and enjoy your meal!
The author: Polina Kalinina
  Still very tasty are obtained

  Lightly salted cucumbers with garlic and instant greens are a great snack for any party. The main thing is to have a good recipe, then you will always be ready to receive guests and treat them to crispy salted cucumbers. This dish will be appropriate in any season, but most often I cook them in the summer when I harvest some cucumbers in my garden. Fresh cucumbers are good for many salads, but all men adore salted ones. Therefore, if I gather a company of friends, then in two days, I put the cucumbers in advance in salting. Always they are prepared on time and evening gatherings are a great success. It is very good to serve them to.





  Required Products:
- 1 kg of cucumbers,
- 2 tables. l salt,
- 1.5 liters of water
- 3 cloves of garlic,
- a couple of dill umbrellas,
- 1-2 sheets of horseradish,
- a little fresh parsley,
- 5-6 cherry leaves.

Cooking

  I put all the washed spices in an enamel bowl: sprigs of parsley, dill umbrellas, horseradish leaves, cherries and peeled chives. These fragrant herbs will give cucumbers an extra taste and crispness.





  In cold water I dilute salt, constantly stirring, so that it dissolves more quickly.





  My cucumbers, leave to lie in clear water for about 30 minutes.







  Then I put the vegetables in a saucepan with spices, I put cucumbers tightly in several layers on top of each other.





  I cover it with a thick plate or lid and leave it for a day to salt in the room. Then on the second day I put in the cellar. If you do not have a cellar, then just put in the refrigerator. It’s as cool as the cellar. The main thing to put in a cool place to stop pickling cucumbers.





  When the second day is over, the cucumbers are ready: they have become slightly salted, have slightly changed color and it is already clear that they taste just wonderful. They turned out crispy and moderately salty, as I had planned.







  Served to the table salted instant cucumbers. Spices gave them a wonderful aroma, and garlic and herbs made them an excellent snack.





  Bon Appetite!
  And for the winter I recommend to do