Oh, the cucumbers are salted and salted! On any day, for any dish are good, fragrant, crisp, and ask for the table. Why, even to a little salt, they do not always have time to stand, often eaten just like that - whipping around, little by little, so that mom wouldn't scold. What to do, do not give up at all from such a pickle ?!
And we will make salted cucumbers according to quick recipes, so quick that we can add plenty of time and not spend a lot of time.
Quick Recipes for Salted Cucumbers - General Cooking Principles
• There are plenty of recipes for freshly salted cucumbers. Regardless of the method and additives, which pickled cucumbers, there are general rules, which should not be neglected.
• Cucumbers should be approximately proportionate; mixed fruits will salt unevenly. To make the cucumbers crispy, choose only fresh, freshly picked. In the case of long-lying cucumbers, the peel, as a rule, with faint wrinkles, of a dull color.
• When buying cucumbers on the market, ask the seller to cut the vegetable exactly across - there should not be longitudinal voids in it. With a longitudinal incision of such a defect you will not see.
• Before salting, soak cucumbers in water so that they are saturated with moisture. This moment is especially important for salted cucumbers, salted in brine.
• Do not forget to cut off the tips - the pulp will absorb salt and aromas of spices better and faster. And still it will allow to get rid of nitrates and the bitterness which often accumulates from a fruit stem.
• While cucumbers are salted, cover containers with gauze or loose natural tissue, allowing air to circulate freely. In tightly closed cans and pans, the salting process can be slowed down.
Spicy salted cucumbers: a quick recipe with pickle in a can
Lightly salted cucumbers are cooked in brine easily and simply, for this purpose it is enough to pour the enumerated fruits with hot saline solution. After cooling, wait eight hours and take the first sample. Ingredients:
• cucumbers of the same size - one and a half kilograms;
• liter of boiled, cooled water;
• 45 gr. salts;
• two small hot peppers;
• garlic;
• fresh dill - 6 sprigs;
• allspice, in peas.
Preparation:
1. We wash off dirt from cucumbers, cut off the tips, peeling garlic from the husk, and cut the teeth into plates.
2. Wash the dill and, without drying, lay on the bottom of a clean three-liter jar. Then put a third of the chopped garlic and one hot pepper.
3. Filling the jar with cucumbers, we put it tightly, but not ramming, between the fruits should be a place for brine.
4. Pour the remaining garlic on top, put a pod of bitter pepper between the top cucumbers.
5. Cooking pickle. Bringing to a boil a liter of water, dissolve salt in it. Add pepper peas and boil for about a minute.
6. Fill the cucumbers with hot pickle, cover the jar with a lid and leave it on the table until it cools completely. Replace the lid with gauze and put it in the fridge for a day, splash it.
Pickled cucumbers: a quick recipe in ten minutes
A quick way to pickle cucumbers will help out at the most unexpected moment. They are preparing for literally ten minutes, while unexpected guests who have suddenly arrived are still exchanging courtesies on the threshold. Cucumbers are pickled right on the plate, the secret is in finely chopped dill and chopped garlic.
Ingredients:
• a pound of fresh cucumbers;
• garlic - 3 slices;
• some young greens of dill;
• salt, stone.
Preparation:
1. We wash cucumbers and dill. Peel the garlic. Cutting the tips of cucumbers, longitudinally cut them into four parts, and then again, across. Fold in the bowl.
2. Add dill to cucumbers, press garlic with a press or tolkushka, add a little less than a teaspoon of coarse salt and carefully mix.
3. Cover with a lid, leave for ten minutes. During this time, it is desirable to mix the cucumbers several times and take a sample for salt. If necessary - dosolit.
Salted cucumbers: a quick recipe with hot pepper and horseradish (in a saucepan)
Lightly salted cucumbers are well and quickly salted in a saucepan. Make sure that the enamel does not have cracks and chips, do not use aluminum pans!
Ingredients:
• liter of boiled water;
• spoonful of sugar;
• kilogram of selected cucumbers;
• fleshy horseradish leaves;
• two tablespoons of salt;
• dill umbrellas;
• garlic - seven large slices;
• hot peppercorn.
Preparation:
1. Horseradish leaves are carefully washed with cool water and laid out on the bottom of a two-liter saucepan. Top put washed dill umbrellas.
2. Bitter pepper cut and laid on top.
3. After peeling the garlic, we cut the teeth up and down and spread it into the pan too.
4. Place cucumbers tightly over the stacked spices, do not forget to pre-cut the edges. If this is not done, it will take more time to apply for salting.
5. Covering cucumbers with horseradish leaves and dill umbrellas, pour the rest of the garlic.
6. Dissolve sugar in hot water, then salt. We filter the brine through gauze folded in several layers and pour cucumbers over it.
7. From above we establish the load and we maintain at a normal temperature about eight hours.
Crispy salted cucumbers: quick recipe on mineral water
Lightly salted cucumbers are cooked on cold brine, soda significantly accelerates salting. A crispy snack can be enjoyed 14 hours after salting.
Ingredients:
• liter of sparkling water;
• garlic;
• kilo fresh cucumbers;
• two tablespoons of salt;
• fennel greens or umbrellas.
Preparation:
1. Prepare cucumbers in the usual way - wash, and then cut off the tips.
2. We clean the four large garlic cloves of the husk and dense skin, cut into thin slices.
3. Rinse the dill. Both greens in bunches, and fennel umbrellas will approach.
4. At the bottom of a suitable container we place a part of dill and half of garlic, put cucumbers on top tightly and cover with dill, sprinkle with garlic. Put cucumbers again, and on them the remaining greens with garlic slices.
5. Pour salt into a deep bowl and fill it with soda. Stir the brine until complete dissolution of salt crystals. Pour cucumbers. 6. Cover with a lid and remove for 14 hours in a cool place.
Crispy salted cucumbers: quick recipe without pickle in marinator
Marinator, another device that simplifies the preparation of many dishes. It is enough to scroll the cucumbers with spices for three cycles and the appetizing snack will be ready.
Ingredients:
• fresh cucumbers of small size - 750-800 grams;
• garlic;
• one and a half spoons of coarse salt;
• dill greens.
Preparation:
1. We wash and dry the cucumbers well. Cutting the tips on both sides, cut the cucumbers in half.
2. Peel the garlic, chop it up finely, cut the dill, washed with water, in a medium-sized manner.
3. Put the half of the prepared cucumbers in the container of the marinator. Add three spoons of finely chopped greens and garlic. Sprinkle cucumbers with salt and add the rest.
4. Cover the container with a lid, pump out the air and place it on the platform. Run three cycles of 9-10 minutes each. It will take only about half an hour and a crispy snack will be ready.
5. Shift salted cucumbers into a plastic container or glass jar, pour the brine remaining in the marinator to them. Store under cover in the refrigerator.
Delicious salted cucumbers: quick recipe without brine (in a package)
The simplest way to harvest salted cucumbers. Convenient because vegetables are pickled in a plastic bag. This allows you to cook a tasty snack without the hassle and at home, and in nature.
Ingredients:
• kilogram of medium-sized cucumbers;
• garlic;
• half a spoonful of sugar;
• spoon with a heap of salt, preferably coarse grinding;
• a bunch of young dill.
Preparation:
1. After washing with dill with water, lay on a linen towel to dry.
2. Have well-washed cucumbers cut off the tips. To pickle cucumbers quickly salted, cut them into four pieces.
3. We clean eight small teeth of garlic, cut into thin plates. If you like bright garlic taste and aroma, add another half of the measure.
4. We grind fennel, we do not cut off stalks, they will give more aroma. 5. Put the prepared cucumbers in a tight bag, add salt, dill, garlic and sugar.
6. Tightly fasten the bag and shake it several times intensively so that all components are evenly distributed throughout the volume.
7. Leave the package for half an hour at room temperature or place for half an hour in the refrigerator.
8. Ready cucumbers shift in a jar with a tight lid and store in the cold.
Quick recipes for salted cucumbers - cooking tricks and helpful tips
• In order to salt the cucumbers more quickly in brine, be sure to cut off the “tails and nozzles”, and fill it with exclusively hot brine.
• Lightly salted cucumbers will not lose their crispness in hot brine if they are soaked in cold water beforehand. Simple reception will allow at the same time to wash them.
• If pickled cucumbers in brine with dill, they can have an unpleasant taste and smell. Try with this method to use spice umbrellas.
• After cutting the tips, be sure to try the flesh on the side of the stem, it happens to be bitter. If so, cut the piece thicker.
• Leaves of horseradish give cucumbers a specific flavor and a peculiar, not everyone likes taste. Instead of them, you can use currant leaves or cherry leaves, with them lightly salted cucumbers will not lose crispness.
• Not “little salt” at one time a lot of cucumbers. It is desirable to cook them just enough to last for three days. With prolonged storage, they will salt out more strongly, even if stored in a refrigerator.
• It is advisable to eat salted cucumbers prepared without brine on the day of cooking, they lose their juice and become soft during storage.
