Homemade salting of various vegetables for the winter is a small, but very responsible duty of every housewife. Indeed, in any family in the winter, when there is so little fresh vegetables, they love to feast on tomatoes and cucumbers. And this is possible only on one condition: that in the pantry or in the cellar there are jars with canned vegetables. That is why in the fall, in the kitchens, the work on harvesting vegetables is in full swing, the most interesting and delicious recipes for an individual look are and are selected. But why shovel mountains of literature in search of the right recipe, when all the most popular of them are collected on our website in the "Salting" section.
Salting is one of the ways to preserve and preserve vegetables using ordinary table salt. Thanks to it, harmful bacteria that cause the appearance of mold are destroyed, due to which home salting deteriorates. In addition to this important factor, salt has a positive effect on the taste of vegetables; with it, salting at home acquires a pleasant, specific taste.
Salting cucumbers, tomatoes and other vegetables is considered the simplest and most reliable way to store them for a long time. Salt and lactic acid act as preservatives, which prevent vegetables from spoiling.
We have a wide assortment of tomato pickling: hot and cold pickling, pickling green tomatoes, assorted pickling with cucumbers, pickling stuffed tomatoes, cooking pickled tomatoes and pickling tomatoes with apples. The site presents the methods "How to correctly salted mushrooms" - black mushrooms, black mushrooms, mushrooms, honey agarics and, of course, salting of mushrooms. Indeed, without jars in which the pickling of mushrooms for the winter is closed, your pantry with winter supplies will be incomplete.
Pickled cucumber recipes represent the largest spectrum in the pickling section. And for good reason! After all, pickling cucumbers is the most popular and in demand. Only pickling tomatoes for the winter can compete with it. Among the varied recipes for harvesting cucumbers, you can find both traditional methods of their preparation (cold pickling or hot pickling, harvesting according to village recipes, harvesting lightly salted cucumbers, pickling in mustard, etc.), and rather unusual ones (for example, pickling in a bag).
In addition, we will tell you how to pickle dill for the winter and how to ferment cabbage, watermelons. Using our recipes, you are unlikely to make mistakes when salting or fail. This can occur only if they are stored improperly (the optimal storage temperature for pickles is slightly above 00C) or due to fermentation.
Salting vegetables for the winter is a whole art that combines vegetables, herbs, seasonings and spices. We will notice that everyone, regardless of age or gender, can "command" salty vegetables, especially according to our recipes. After all, there are materials for salting in any kitchen. Well, patience and desire will arise by itself, as soon as you remember how pleasant it is in winter to open a jar of pickles and proudly put it on the table.
Step 1: Prepare the ingredients.
First you need to sterilize the jars. I do it in a preheated oven up to 100-120 degrees. Banks must be clean and washed before doing this. I keep them there for about 15 minutes. Then I peel the garlic, horseradish root, cut it into small pieces, rinse the cherry and horseradish leaves under cold water. I wash the cucumbers just as carefully, I try to choose the same size so that they fit better in the jar. I pour it over with boiling water and soak it in cold water for 2-3 hours... I cut off the ends with a knife - this is necessary so that they are better saturated, and excess air comes out.Step 2: We are busy laying cucumbers in jars.
We put cucumbers tightly so that there is no space between them. I leave the can up to the neck about 5 centimeters... Because, absorbing the brine, the cucumbers will then be without part of the marinade. Put horseradish and cherry leaves, garlic cloves and horseradish root between the cucumbers and on the bottom. Be sure to have dill at the bottom and an umbrella on top of the cucumbers. Step 3: Fill with marinade.
We prepare the marinade from cold well water or spring water. If one is not at hand, then in the store you can buy bottled. Well, or, as a last resort, boil and cool water for pouring. Add table salt and a tablespoon of sugar. We mix all this and pour it into a jar. You can add a horseradish leaf on top and 2 tablespoons vodka... We close it tightly with plastic lids. Cucumbers from this will acquire a peculiar taste and will be stored longer. Salting can, of course, without vodka, but then the cucumbers will ferment, and they will have the taste of barrels. You can choose whoever you like. Step 4: Serve cold pickled cucumbers.
I advise you to serve cucumbers in any porridge and potatoes, it is especially pleasant to use with fried meat. Suitable for any salad and for making pickle. Enjoy your meal! If you make a recipe without using vodka, then my advice to you is, after a couple of days, drain the brine, strain through cheesecloth or a sieve, boil in a saucepan, cool and return to the jars. You can even roll up, such cucumbers are no longer afraid of anything. And one moment, when you drain the brine, note that the cucumbers can decrease in volume. I do not advise adding or transferring from other cans, because after pouring back the brine, they will take their previous volume.
You can also use the so-called "home distilled water". Freeze in the freezer, then let thaw. The result is water that is very good in quality.
Pickles are an essential part of the winter diet. They are good both on their own and in a variety of salads and appetizers. In this article, we will look at the most popular salting methods.
Each of us loves to enjoy something delicious. Pickled cucumbers are an excellent solution for consumption both solo and in various salads. We offer the best recipes for winter storage
To pickle cucumbers in this way, you will need:
- cucumbers;
- banks washed and dried in advance;
- cold water (not from the tap);
- salt: 2 tablespoons in 1 liter of water;
- a couple of horseradish leaves;
- a few peeled cloves of garlic;
- black peppercorns;
- Dill;
- dry mustard;
- Chile;
Before starting the preservation process, you need to stock up on jars and lids that are suitable in size. Covers can be taken both nylon and metal. However, the latter can have consequences in the form of metal corrosion inside and outside.
Before starting preservation, soak the cucumbers in cold water for 3 hours (for those bought in the store, the time should be increased to 6 hours). Thanks to this simple operation, vegetables will collect the required amount of water and will not later take it from the brine, which will allow the liquid to remain in the required amount. After soaking, rinse the cucumbers with running water.
Wash lids and jars. It is not necessary to sterilize them, but it is recommended to at least douse them with boiling water.
Put the cucumbers in jars, add herbs. Also, it is at this stage that seasonings should be used: mustard, garlic, pepper, chili.
Take a saucepan and fill it with water. For each liter, add two tablespoons of coarse salt. Thus, for a three-liter jar, you will need one and a half liters of liquid and three tablespoons of salt. Stir the resulting solution, let stand. In no case should the salt thicken be poured. Next, fill it up to the neck, cover with plastic lids and leave in a cool place.
Check the preservation for mold on cucumbers uncovered with brine a couple of times a week. Each of them must be completely filled with brine! If there is too little liquid, then it should be poured to the very edge of the jar (the composition of the solution remains the same: two tablespoons of salt per liter of water)
Don't worry about fermentation. This is fine. The colder the place where you store the canning, the longer it will take for the fermentation process. On average, it takes 35-40 days.
To make your cucumbers tasty and crispy, follow the recommendations:
- For even salting, put cucumbers about the same size.
- The oak leaf will add crispness to the vegetables.
- Do not stack the cucumbers too close to each other, otherwise they will lose their crispness.
- Use rock salt, fine and iodized cucumbers will be too soft.
- Cut off the ends so you can protect yourself from nitrates.
In jars hot without vinegar under iron lids
Hot pickling of cucumbers is a technique passed down from generation to generation. This simple but time-tested recipe can prepare delicious cucumbers for the winter. You will need (for one liter jar):
- cucumbers - 800 grams;
- garlic - 8 cloves;
- horseradish root - a piece 2-4 centimeters long;
- peppercorns;
- dill - 2 umbrellas;
- 2 leaves of currant and cherry;
- horseradish leaf;
- litere of water;
- salt - a tablespoon with a slide.
First of all, sort out the cucumbers. They should be firm with intact skin. Rinse them under running water and trim off the ends on both sides.
Soak the cucumbers in cold water for 3-4 hours. At this time, sterilize the jars and boil the iron lids.
We wash the dill, cherry and currant leaves, horseradish root and leaves. Cut horseradish leaves into small pieces. We repeat the same with the root. We clean the garlic.
Put pepper, currant and cherry leaves on the bottom, add half a portion of dill, garlic and horseradish leaves.
We put the cucumbers as tightly as possible, trying to minimize the free space inside the jar. Put the remaining garlic, dill and horseradish on top.
To prepare the brine, add salt to the water and mix thoroughly. Fill in the solution. Cover it with a lid and send it to a cold room, or to the refrigerator. It should be kept for 1-2 days.
Pour the brine into a saucepan, add half a glass of water to it and bring to a boil over high heat. Fill jars of cucumbers with this solution.
We tightly twist the cans and turn them upside down, wrap them in a warm scarf or scarf and keep it like that for 10-12 hours. Then we put it out for storage in a dark place.
Pickled cucumbers for the winter for storage in the apartment
Not everyone has the opportunity to store preserves in the basement, so recipes for storing vegetables in an apartment are popular with many pickle lovers. Here is the simplest and most delicious of them.
Before starting the salting process, be sure to sterilize the lids, you can simply rinse the cans themselves with boiling water.
Place the spices on the bottom, which are included in the so-called "pickling broom", which can be bought in a specialty store or on the market. You can also add horseradish leaf or tarragon to add crunchiness to the cucumbers. Cut all spices as small as possible.
Tamp the cucumbers into jars, try to keep as little free space as possible inside.
Prepare the brine: for a ten-liter bucket of water, you will need 3 cups of salt. Stir the solution well and pour over the cucumbers. Leave them for two or three days.
On the third day, pour the brine into a saucepan. Since the cucumbers have sagged, we take one jar and report from it to others. Make sure the vegetables are close to each other.
Fill the cucumbers twice with boiling water, let it brew for five minutes. We boil the brine, pour it out so that the solution completely covers the vegetables. We close the cans, turn them over and put them in a warm place overnight. After that, we transfer to the darkest place in the apartment.
The most delicious crunchy pickles recipe
Of course, each housewife considers her recipe to be the best. However, we will share with you the method of pickling cucumbers, which can easily become your favorite. Cucumbers are crispy, spicy, slightly sweet.
For one liter jar you will need:
- one and a half liters of water;
- salt - 50 grams;
- sugar - 100 grams;
- vinegar 9% - 100 milliliters;
- cucumbers - 1 kilogram;
- onions - 150 grams;
- bay leaf - 20 grams;
- black pepper to taste;
- a bunch of dill.
Cut the onion into rings, place it on the bottom of the washed jar. Add black pepper and dill.
Rinse the cucumbers thoroughly with running water, cut off the ends. Store tightly in jars.
For the marinade, boil water, add salt, sugar and vinegar to it. Pour cucumber jars with hot marinade. Pour water into a saucepan, bring to a boil and put a lidded jar there so that the water is half the level of the container. Sterilize within ten minutes. Do not be alarmed if the cucumbers change color, this is normal.
We take out the can and roll it up. We store it in a cool, dark place.
On the topic of canning for the winter:
- Pickled tomatoes - 11 delicious tomato recipes
We offer you the simplest, but at the same time delicious recipe for pickling cucumbers without sterilization.
Ingredients:
- fresh cucumbers;
- Dill;
- horseradish;
- bell pepper;
- cherry and black currant leaves;
- garlic;
- vinegar essence;
- coarse salt.
In order for the cucumbers to be firm and crispy, pre-soak them in cold water.
Put horseradish leaf, dill, cherry and black currant leaves in carefully washed jars. We put cucumbers on the greens, it is better to take small vegetables. We cut the bell pepper into pieces and send them there.
Peel the garlic and place straight in the wedges in the jar around its perimeter. Put the dill on top of the cucumbers.
Boil water. Pour cucumbers over it, wait ten minutes, then pour the brine into a saucepan and bring to a boil again. Re-pour the liquid into the jar. Repeat this procedure one more time.
Prepare a salting solution. Put the water that has been drained on the fire. Add one tablespoon of salt and sugar to it. Add some replacement water.
Now add 1 teaspoon of vinegar essence 70% concentration.
Fill the jars to the top with boiling brine and roll them up. Turn it upside down and wrap it up carefully. This is necessary in order for the contents to warm up well. After all, we cook our pickled cucumbers without sterilization and, therefore, this is very important.
Store the finished preservation in a cool, dark place.
Pickles for the winter with mustard
This recipe will definitely appeal to spicy lovers. And making such a salting is very simple! To do this, you will need:
- cucumbers - 10 kilograms;
- garlic, it is better to take young - 150 grams;
- Dill;
- cherry and horseradish leaves;
- bitter red pepper;
- water - 5 liters;
- mustard powder - 150 grams;
- peppercorns.
As with any other method of pickling cucumbers, soak them for six hours in cold water. Boil water in a saucepan and cool to room temperature. Pour salt into it and stir until the crystals are completely dissolved. Sterilize cans and lids. Place the spices and seasonings at the very bottom of each jar. Place the cucumbers on top. Pour with brine, add one heaping spoonful of mustard on top. Close the jar with a nylon lid and store in a dark place. The vegetables will be ready in about a month.
How to salt correctly: secrets and rules
Many housewives think that making delicious pickles is a daunting task. However, there are no difficulties in conservation, if you follow some recommendations.
- Choose quality cucumbers. Of course, the most ideal option would be if you grow them in your own garden. However, store-bought items will also work. Give preference to small cucumbers, because they are better salted and more densely located in the jar. Try to use only young vegetables for the workpieces. They should feel firm and not too dark to the touch.
- It is better to pickle cucumbers in clean well water.
- Use your favorite spices. It is better not to feel sorry for them, because they will give the vegetables a unique taste and aroma.
- Rock salt is best suited for preservation. Thanks to her, vegetables will have a full and rich taste.
- Add one tablespoon of vodka to the can to prevent explosion.
Delicious food is one of the secrets of a happy life. And homemade preparations can be safely attributed to the category of delicacies! Now you know the best recipes for pickled cucumbers and you can easily please your loved ones with tasty and healthy preservation.
The most common way to preserve vegetables is salting and pickling. Thanks to lactic acid, which is formed during fermentation, vegetables are preserved for a long time, because this acid kills disease-causing organisms, due to which food spoilage occurs. It is used on an industrial scale, and you can independently salt products in ordinary glass jars. way - one of the fastest and best methods of preserving vegetables.
Almost all are suitable for pickling. Fruits for pickling must be fresh, without damage. Medium to small fruits are best used. Before putting in a jar, the cucumbers are washed from dirt and soaked for a short time. Always put spices on the bottom first, and only then cucumbers, spices are also put on top. Dill greens, horseradish leaves and roots, garlic, various types of pepper, tarragon leaves, currants and cherry leaves are used. All herbs are washed and placed on the bottom of a sterilized jar. Then cucumbers are laid and poured with pre-prepared brine. Ready-made cucumber jars are stored in cool rooms. If it was used in a way, then such a product will be ready after a short amount of time and will be stored for a long time. If you observe the cucumbers and the temperature storage conditions, you will be able to preserve the vegetables for a long time.
Cold pickling of cucumbers. Ingredients and recipes
Recipe 1
- ten kilograms of cucumbers;
- dill - three hundred grams;
- horseradish root - fifty grams;
- forty grams of garlic;
- ten grams of capsicum;
- two hundred grams of currant leaf;
- five liters of water;
- four hundred grams of salt.
Spices are placed at the bottom of a sterilized jar, then cucumbers and again spices. A brine is prepared from water and salt, the jar is poured to the brim, closed with a lid and sterilized again.
Recipe 2
- ten kilograms of cucumbers;
- three hundred grams of dill;
- fifty grams of horseradish root;
- ten grams of peppercorns;
- five liters of water;
- four hundred grams of salt.
Cucumbers are prepared in the same way as in the previous recipe.
Cold pickling cucumbers, quick recipe
- small cucumbers - one kilogram;
- one spoonful of salt;
- half a spoonful of sugar;
- garlic to taste;
- dill greens;
- other seasonings.
We wash the cucumbers, wipe them with a towel and cut off the ends. We put them in a plastic bag and put salt, a few tablespoons of sugar, dill and other spices, chopped garlic there. Tie the bag, shake it well and put it in the refrigerator for two days. After two days, it can be eaten.
There are many ways of pickling cucumbers, everyone chooses a recipe to their liking. Some people like to use recipes that their grandmothers tested, and some like to constantly try something new, so we will present a few more recipes for pickling cucumbers.
Crispy cucumber recipe
For brine:
Two large tablespoons of salt per liter of water.
For a can with a volume of three liters:
- two cloves of garlic;
- cucumbers;
- cherry leaves, currants, horseradish;
- dill greens.
Wash the cucumbers and soak in plenty of water for four hours. Then put spices in jars, then cucumbers, fill with brine and place in a cool place. When the plastic lids are swollen, open them slightly for a day to release the air. Then we close the jars and store in the refrigerator.
Mom's cucumber recipe
Various spices are placed at the bottom of the jar, then put cucumbers and fill with pre-prepared brine. Prepare the brine as follows: per liter of water, take three full tablespoons of salt and sugar, stir and add one spoonful of 70% vinegar. Bring to a boil, but do not boil, pour the marinade into jars and pasteurize for seven minutes, then close the jars with lids and cool.
Salting cucumbers for the winter is another way to save money from the family budget. After all, thanks to them, you can prepare delicious salads and snacks, as well as first and second hot dishes, without spending a lot of money.
Lightly salted cucumbers are a great summer snack with or without reason. They are perfect to serve with boiled potatoes, kebabs, fried chicken, any other dishes; use as an ingredient for salads, and just crunch for pleasure.
I'm not even talking about how good they are for strong drinks - you just can't find better snacks!
There are simply countless ways to prepare such a snack. And all because the people's love for this business is too great. In addition, when they grow on their own beds, and you remove them every day in a bucket, then all that remains is to preserve them and lightly salt them. Because overpowering them in other ways is simply beyond the power.
But if conservation is a responsible and long process, then salt them quickly is just what you need. Therefore, they are salted in pots, jars, and just in bags. Salted in the evening, and in the morning it is already possible to serve it on the table. And there are super fast ways, thanks to which they can be served at the table in half an hour. These are the favorite methods of pickling in bags, or express methods.
In today's article, we are going to consider such quick methods today. Of course, we cannot reflect all of them in one article, since there are just a lot of them! But you need to know at least the most basic and popular ones.
The most convenient way to cook lightly salted cucumbers is in a saucepan. Fruits of any size are suitable for this, but it is still best to take medium or small specimens. Firstly, because they will be salted faster, and secondly, because their skin is much softer and therefore they themselves will turn out to be crispy and not soft.
In addition, in large fruits, rather large seeds are formed inside, and all the taste of the pulp is given to them. Therefore, large specimens can be salted, but only when there are no others.
We need:
- cucumbers - 10 pcs (medium size)
- horseradish leaf - 1 piece
- dill - 4 umbrellas (2 - 3 branches)
- garlic - 2 cloves
- red capsicum - to taste
- black peppercorns - 7 pieces
To fill:
For 1 liter of water - 1 tbsp. spoon of salt
Preparation:
1. Wash fresh strong fruits, cut off the ends. If they are solid, they can be used immediately. And if the fruits are sluggish, then they should be poured with cold water for 3 - 4 hours. During this time, they are saturated with water and, after salting, will be hard and crispy.
2. Rinse the herbs thoroughly. I always take dill by eye; only an approximate amount is given in the ingredients. You can use any part of it - the umbrellas themselves, and the stem, and their delicate foliage. If the dill bush is large, then the stem needs to be cut.
In general, it is better to use different parts of it. It will be better for both taste and aroma.
3. Peel the garlic. Cut it into thin slices.
4. If you like spicy snacks, then prepare a slice of red capsicum. Personally, I always add it to pickles, even if only lightly salted. I add quite a bit, so that when you eat the finished product you don't feel it at all. But it leaves its own little taste mark.
5. Put a pot of water on the fire. If the fruits are not very large, then a liter should be enough. But even if not enough, then it is better to boil a little more.
6. As soon as the water boils, add salt and stir. If you want to add a little sweet touch, then add one and a half tablespoons of sugar.
7. In the meantime, while the water boils on the stove, put all the prepared ingredients in layers in a saucepan. Put some greens down, then cucumbers, and the remaining greens.
In principle, it doesn't matter how you distribute the ingredients. But it is desirable that a little horseradish and dill are on top. They need to cover the top layer, as it were.
You do not need to take a large pot for such a number of fruits. Otherwise, more brine will be needed. Make sure that after placing the cucumbers in the pan, there is enough room for it.
In addition, it will be inconvenient to put a large saucepan in the refrigerator, it will take up all the free space there.
8. Well, everything is laid out, and by this time we have a brine ready. It must be salty. When you add salt, do not be afraid that there may be a lot of it.
Pour boiling brine into a filled saucepan. He must completely cover all its contents. If the filling is not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as much as needed.
9. Prepare a saucer to fit the inside of the pan and place it on top so that it acts as oppression and crushes all the contents.
10. Leave at room temperature overnight. In the morning, our lightly salted cucumbers are ready. Especially if they are small. If they are larger, then they will need a little more time.
11. But whatever it was, in the morning you need to put the pot with the contents in the refrigerator. The salting process will also take place there. But in the refrigerator, the brine will retain its transparency. If you leave it at room temperature, then soon it will begin to turn cloudy and sour. And the fruits will also acquire a sour taste.
That's, in principle, all! You can eat cucumbers and enjoy their crispy content and delicious taste.
And here is a video on how you can cook your favorite snack in a saucepan.
We made a video specially for this article, and we really hope that it will help you quickly cope with the task. Go to the channel, watch other materials, there are many interesting things. Friends, do not forget to subscribe and press the bell, so as not to miss new interesting recipes!
Snack cucumbers cooked in a package for 1 hour
This option of salting is incredibly popular among the people, and in this way they are prepared both at home and in the country, and even at work. And those who went out into nature generally consider it to be the best. As soon as the first fruits ripen in the gardens, they are harvested, and after eating a few fresh ones, they immediately take up the bags.
According to this recipe, by the way, you can salt not only in a bag, but also in a plastic container. The effect can be achieved exactly the same, and even much faster.
But today we are salting in a bag, which is why we are preparing it. Yes, not one, but two, for better strength. So that our cucumbers do not accidentally jump out of the bag.
And I almost forgot to say that this method is not only very tasty, but also the fastest. After our product has been salted, after 40-60 minutes it can already be eaten completely ready-made. And I must also say that it is so simple that it will hardly be possible to find something even simpler.
We need:
- cucumbers - 500 gr
- garlic - 1 - 2 cloves
- dill - half a bunch
- horseradish - 0.5 leaves
- pepper - to taste
- salt to taste
Preparation:
Small varieties are best suited for this method. Moreover, they can be salted not only ordinary small vegetables, but also long salad varieties. They are long and thin, which is just good, which means they will be salted faster.
1. Wash the fruits, cut off the ends on both sides and cut. This can be done in different ways, you can cut them lengthwise into 2 - 4 pieces, depending on the size. And you can cut them into medium-sized circles, or cubes. It also depends on their size.
The finer you cut them, the faster the salting time will be.
A feature of this method is precisely the fact that the vegetable is necessarily cut. And how much you do it does not make much difference. The main thing is that the pieces are not too large or too small.
2. Chop the garlic as small as possible, this is important. We need garlic juice that will quickly penetrate the fruit pulp. Therefore, for this, either you need to chop the garlic very finely, or use a garlic press.
3. We also need to cut the dill into smaller pieces. For this recipe, only the tender parts of the dill are needed, separate and remove the coarse stems. If in other methods of salting you can use any of its parts, then only openwork twigs are suitable here.
And lovers can also add a little parsley for taste and aroma.
4. Tear a half of a horseradish leaf with your hands into small fragments, so that later you can easily remove them.
Sometimes there is no shit, so nothing bad will happen if we don't add it. When we salt cucumbers in this way at work, no one even remembers him.
5. Salt the fruits, as for a salad, so that they can be eaten. They should be moderately salty. To determine if there is enough salt, the chopped sticks must be mixed and be sure to try.
If the taste suits, then just take another pinch of salt and add it to our preparation. We cook lightly salted cucumbers, not a salad, so you need a little more salt than for a salad.
6. Now that everything has been cut and prepared, you can put all the components in a plastic bag. Rather, in two packages, one must be inserted into the other. Then you will understand why such a manipulation is needed.
7. Yes, we almost forgot. Add some more pepper. For this I really like to crush two or three black peppercorns and add them. The aroma in this case will be simply stunning.
But if you don't want to mess around, then just add a pinch of regular ground pepper.
8. Now the fun begins. Twist the bag and very vigorously shake it up and down so that all the components are mixed, and juice should appear.
9. Let it lie in this state for 10 minutes, and then shake it again. Then take air into the bag, you can even inflate it there and tie it tightly. Put in the refrigerator.
In an hour, our delicious and aromatic appetizer is ready. Feel free to serve it on the table and treat everyone present.
If there is no refrigerator, then at room temperature you can keep the snack for not an hour or 30 - 40 minutes, periodically shaking the bag again.
The finished product is best eaten right away. When it lies for a long time, it loses its taste. Garlic smell and aftertaste begin to prevail. And the cucumbers themselves lose their shape, because the juice flows out very intensively. And their taste becomes watery. Therefore, lightly salt them in a bag one, maximum two times.
But it is still desirable to eat them in one day.
You can also salt cherry tomatoes in the same way. To do this, they need to be pricked with a toothpick. And the time for salting will take 24 hours. But on the other hand, they turn out to be simply incomparable.
Here is such a wonderful and fast way. To prepare such a snack of time, you need only - nothing. Cut everything and shake it, that's the whole story.
And such cucumbers can be salted in just 10 minutes. Watch the video from our YouTube channel.
It's so fast and simple!
Lightly salted cucumbers in hot brine overnight
Salting our green vegetables in this way will take exactly one night. That is, if you salt them in the evening, then in the morning you can already eat them with might and main, especially if you use small specimens.
We need:
- cucumbers - for a 3 liter jar (how many will fit)
- dill - 8 umbrellas (or 1 large bush)
- currant leaf - 8 pcs.
- cherry leaf - 8 pcs
- horseradish - 1 sheet (small)
- garlic - 2 cloves
- black pepper - 10 pcs
- allspice - 3 pcs
- red capsicum - to taste and pungency
- clove buds - 6 pcs.
For brine:
- water - 1.5 liters
- salt - 3 tbsp. spoons
- sugar - 2 tbsp. spoons
Preparation:
I will salt the cucumbers in a three-liter jar, but you can also pickle in a saucepan. It's just that you can put everything in a jar very compactly and tightly, and you need more space in the pan. But this will not affect the quality in any way, so choose the container yourself.
1. Wash the fruits and cut off the tips. Let me remind you that if they are small and ripped off, for example, in the morning, and you cook them in the evening, then soak them in water for 3 hours, provided that you do not immediately put them in the refrigerator. The same applies to purchased items.
Otherwise, they will not turn out crispy and dense. It's summer now, and cucumbers quickly lose moisture when exposed to heat. And moisture is very important for everything to work out as it should.
2. Wash the greens and immediately put all of them on a plate, so as not to forget anything later. To date, I did not have currant leaves, and I decided to replace them with raspberry leaves. Smell, of course, I will not achieve, but it will be possible to preserve the rigidity.
Dill can be used not only in umbrellas, but also take a whole bush, along with the stem. If it is large, then it can be cut as needed.
Tear the horseradish leaf into smaller pieces.
3. Prepare spices, too, all at once in one place, so as not to forget anything. I use red hot peppers. It can be of varying degrees of severity, this must be taken into account. My pepper is very hot and therefore I take it just a little bit.
Peel the garlic and cut into thin slices.
4. We will need a three-liter jar. It must be thoroughly washed with soda and rinsed with boiling water.
5. Now that we have everything ready, we will put everything in the jar. Lay out the fruits very tightly to each other in the first layer. If the last of them has to be squeezed in, then this must be done. The tighter we lay them out, the less brine we need.
Lay out the larger specimens down, and smaller ones on top. Small ones will be salted faster, and we eat them faster. In the meantime, the bottom line, yes, the bottom will arrive in time.
6. Then add some different herbs and some garlic.
7. Then again cucumbers, you can immediately two layers. And again greens, garlic and half of the whole pepper, along with red. In the middle - it belongs to him.
8. And so, alternating layers, fill the jar to the very neck. I have small samples and they went into the jar much more than I expected. And it wasn't even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.
9. Be sure to put the remaining peppercorns and herbs on top. Great, everything turned out very nicely. And tomorrow it will be tasty too!
10. Boil water as it boils, add salt and sugar. Wait until they dissolve and boil again. Brine, and it is also called brine, is ready.
11. Pour it into the jar right up to the neck. It took me about 1, 4 liters. But this amount will depend on how tightly you put all the cucumbers.
12. Cover the jar with a saucer, if they want to jump out, then put a liter jar of water on top.
13. Leave the jar in the kitchen at room temperature overnight.
14. In the morning you will be able to see that they have changed their color. This means that they are already ready. And you can already take a sample.
15. Once tasted, put the jar in the refrigerator and store it there. At any time of the day or night, cold crispy cucumbers are waiting for you to take them out and taste them.
By the evening, larger specimens will already come up. Therefore, boil potatoes or fry meat. An incredible dinner awaits you!
Quick Lime and Mint Salting Recipe
This appetizer is very good to prepare by going to a picnic. They are prepared almost instantly. It only takes 30 minutes for them to salt and become very tasty.
We need:
- cucumbers - 1.5 kg
- lime - 3 pieces
- dill - 1 bunch
- mint - 4 branches
- salt - 2 tbsp. spoon
- sugar - 1 tsp
- allspice - 3 peas
- black pepper - 4 peas
Preparation:
1. Wash the fruits and trim off the ends on both sides. Cut each of them into two to four pieces, depending on their size.
2. Crush the peppercorns in a mortar. Ground pepper could have been used, but when the pepper is just pounded, it has a very different smell, much more intense and aromatic.
3. Wash and dry the limes. Then grate the zest, only its green part.
Add the zest to the mortar and mix with the pepper. Feel what the aroma has gone. Our cucumbers will also smell better, or maybe even better.
4. Squeeze the juice from the remaining limes into a separate container.
5. Cut the mint and dill into smaller pieces. If the dill has very thick stems, then it is better to cut them off. If they are small, and most importantly not tough, then cut them too.
6. Transfer the fruits to a bowl. Pour juice over them and sprinkle with spices. Then mix gently to keep the sticks intact.
7. Let stand in this form for 30 minutes. After this time, they are ready and can be served.
It turned out to be an excellent appetizer underneath and something stronger.
Therefore, when you are going to nature, take everything you need with you. A better appetizer is hard to come up with!
Salted with garlic and herbs in soy sauce
This recipe differs from all the others in that it uses soy sauce and a lot of greens as a marinade. Dill and cilantro are taken in the original. But I know that not everyone can tolerate the smell of cilantro, and they will not even eat other greens that were just lying nearby.
Therefore, if you are just such people, then replace cilantro with parsley. Or just add one dill, as I did in today's version.
We need:
- cucumbers - 1 kg
- garlic - 5 - 6 pieces
- dill - 1 bunch
- cilantro (parsley) - 1 bunch
- soy sauce - 200 ml
- olive or sunflower oil - 1 tsp
- vinegar - 1 tsp (incomplete)
- sugar - 1 tsp
- ground red pepper - to taste (pinch)
- salt - 1 tsp
- sesame seeds - 2 - 3 tbsp. spoons
Preparation:
1. Wash the fruits and cut off the ends on both sides. Cut them into 4 parts, and if the vegetables are long or pot-bellied, then you can cut them into 6 - 8 parts. In general, cut so that you immediately take a piece and put it in your mouth whole, or so that it is enough for two bites.
Season with salt on top, stir and let stand for a while.
Prepare the ingredients right away so that everything is at hand.
2. Place the sticks in a saucepan or bowl.
3. Rub the garlic on a fine grater. If you suppress it with a press, or chop it finely, then it will be felt, and grated will be just right. It will fully combine with all other components and will not stand out to taste in any way.
4. Finely chop the greens. If it has rather thin stems, then chop them also, if they are large, then it is better to remove them.
5. Place the sesame seeds in a bowl or deep bowl. Pour in soy sauce, vinegar and oil. To mix everything. Let stand for a while so that the seeds are nourished.
Vinegar should be added with care. It's just that everyone has different tastes, and that's why it's hard to please everyone. So add as you see fit.
By the way, you can also use lemon juice together. It will even be more natural. In addition, we will acquire another wonderful scent.
6. Pour herbs, garlic and black pepper into a saucepan, mix everything well. Then pour in the liquid component with sesame seeds and mix again.
7. In principle, that's all! Now just put the saucepan in the fridge, covering it with a lid. And after 4 - 6 hours our lightly salted cucumbers with herbs, in soy sauce are ready.
Very tasty! As it turned out, soy sauce goes well with the hero of our story today.
You can store them in a jar in the refrigerator. We kept it for a week and nothing happened to them. Throughout the entire shelf life, they remained tasty and appetizing.
Cold and fast way with mineral water
And there is also such an interesting way to salt cucumbers. This is the so-called cold salting method. You can, of course, use ordinary cold water, or better spring water.
And you can like this, with mineral water.
Mineral water must be carbonated. It is the gas bubbles that help the salting process take place quickly enough.
Delicious beautiful cucumbers can be eaten the next day.
Ambassador in a fast way without losing color
I heard that pickles can be salted in such a way that they will not lose their color. It was always interesting how you can achieve this.
And then one day I came across such a recipe, which just described how to do it. And you know what the secret was - vodka was added to the brine! That's it!)
Yes, and they are salted in a barrel. Although you can salt them in a saucepan.
I give the recipe in the form in which it came to me. The proportions here are quite large, but I decided not to change them. Someone wants to salt only half a kilogram of fruits, someone 3, and someone all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone can calculate the required number of kilograms and grams for himself. ...
We need:
- cucumbers - 10 kg
- dill - 320 gr
- currant leaf - 320 gr
- horseradish leaf - 170 gr
- chopped garlic - 20 gr
For brine:
- water - 7 liters
- salt - 320 gr
- vodka - 150 ml
It is very convenient to add salt to a kilogram of vegetable for a test. In this case, we simply divide the weight of all other ingredients by 10.
Preparation:
1. Wash the fruits and cut off both ends. Take not very large specimens, their skin is more tender and because of this they turn out to be more tasty. The brine through the thin skin nourishes the inner pulp better.
Prepare all the greens at once so that they are on hand.
2. Put the cucumbers in a barrel, transferring them in layers with herbs and garlic.
The top layer must be green.
3. Boil water and add salt to it. As soon as the salt dissolves, pour in the vodka and turn it off immediately.
4. Pour the hot brine into the keg. Press down the contents with not very heavy pressure, just a flat plate will be enough.
5. The next day you can eat them.
But on the same day they will need to be removed to the basement. I think that not every house has a barrel and a basement. Therefore, we salt our vegetable in a saucepan and store it in the refrigerator.
I myself love it when there is plenty to choose from. When you try to cook according to different recipes, there will certainly be one among them that you will love the most.
But how many people, so many opinions, especially when it comes to taste. What I like best does not have to be liked by another.
So try it and look for your recipe. Our summer is long, and what - what, and cucumbers are always born in large quantities. Therefore, you can try a lot of different options.
And I will end on this. And I want to wish everyone that you always get only the most delicious cucumbers!
Bon Appetit!