Familiar and such different salted cucumbers: with vodka, juice, mineral water. The best recipes for crisp salted cucumbers for every taste

Familiar and such different salted cucumbers: with vodka, juice, mineral water. The best recipes for crisp salted cucumbers for every taste

What does a hamburger, sushi, apple strudel and salted cucumber have in common? At first glance, nothing. But if you look closely, it will become clear: each of these dishes is a peculiar symbol of their country. America, Japan, Austria, Russia - to guess the nationality of the gastronomic addictions is very easy.

Light-salted cucumbers have really enjoyed special love in Russia since ancient times. Suzdal even thought up to celebrate a national gastronomic feast: no less than a little - Cucumber Day! Thousands of Russians come to ancient Suzdal to crunch tasty healthy vegetables every year.

And not surprising! You can eat ice-cold vodka with pickled cucumbers, seize the outgoing steam and expiring potatoes, cook amazing pickle or crunch on your health - just like that! Russian feast is simply impossible to imagine without this delicate, sweet, salty, aromatic, crispy snack. As soon as the first cucumbers begin to ripen, they immediately appear on the Russian table, including as a little salted dish.

Salted cucumbers - general principles of cooking

Cook salted cucumbers is very easy, and most importantly - quickly. If there is salt and herbs in the house, then a sample can be taken in a few hours. Cherry and currant leaves, laurel and dill, black and allspice, horseradish and garlic, chili pepper and mustard, basil and tarragon, mint and cilantro are used. As a fill, you can use simple drinking or mineral water, add vodka or berry juice. For salting fit any parts of the plant: leaves and roots, stems and fruits. Cucumbers differ appeasable character and endure all.

The main thing in salting - to achieve a special crispness. It depends on the method of salting (hot or cold) and the qualities of the main component - salt. Experienced housewives know that if small or iodized salt is used, the cucumbers will become soft and lose their charm. Any dishware can be used for salting: glass jars (two- and three-liter ones are especially convenient), clay pots, pans, modern plastic containers. Why are there containers! Excellent salted cucumbers are obtained in a banal packing plastic bag ...

Salted cucumbers “Daily”

The recipe for daily salted cucumbers is one of the most popular. There would be cucumbers, dill and garlic, and the result is guaranteed. The way salting refers to the so-called hot. Ingredients cauldrons for three-liter jars.


• fresh young cucumbers;

• umbrellas, greens and dried dill seeds;

• five garlic cloves;

• large (in extreme cases, medium) salt - three generous spoons;

• boiling water.

Cooking Method:

Wash cucumbers, cut off the tips.

Prepare three-liter jars, thoroughly washing them with soda and rinsing well.

Lay a dill umbrella and garlic cloves on the bottom of the jar. Garlic can be cut along - it will give better flavor and taste.

Fill a jar with cucumbers, trying to put them in vertical rows. On top of the jar, at the very neck, put dill again.

Pour salt in a jar on top of the cucumbers.

Pour the jar to the top with boiling water and close the usual nylon cover.

Carefully rotate the jar several times on a vertical axis in different directions (salt will dissolve faster).

As soon as the brine has cooled, the jar should be placed in the refrigerator. Exactly in a day (and if you can’t wait, then earlier) salted cucumbers can be served at the table.

Store jar need only in the refrigerator. At room temperature, cucumbers sour.

Salted cucumbers with apples

Cucumbers, pickled with apples, have an amazing taste. The leaves of garden berries are set off by the flavor of apples and the fresh taste of cucumbers. Amazing salted cucumbers, cooked in a hot way, you can enjoy the day after salting.


• 6-9 small cucumbers;

• 1-2 apples;

• dill umbrellas;

• 5-6 peas allspice; • 3-6 leaves of cherry and currant;

• a sheet of horseradish;

• five cloves of peeled garlic;

• salt (take two tablespoons per liter of water).

Method of preparation

Capacity for barrettes thoroughly wash.

Apples cut into slices.

Put apple slices and spices into the container.

Put the cucumbers on top.

Dissolve salt in hot water and pour cucumbers.

Cover with a suitable diameter plate on top, with a lid - cucumbers should be completely immersed in a pickle, not float.

When salting has cooled completely, put it on the fridge shelf.

You can eat the next day.

Salted cucumbers without brine

A few hours will be needed to cook salted cucumbers without brine. Yes, and a lot of ingredients do not need: salt and garlic, cucumbers and dill. But without a simple plastic bag can not do: the cucumbers are prepared in it.


• kilogram of small identical cucumbers;

• Spoon of salt;

• four cloves of garlic;

• 3-4 sprigs of dill.

Cooking Method:

Wash the grass and cucumbers.

Cut off the cucumber tips.

Dill finely chopped.

Chop garlic, best with a knife.

Take a plastic bag, put inside all the ingredients, the last laying cucumbers.

Tie the bag tightly. For greater reliability, you can invest it in the second package.

Vigorously shake up the contents of the packages so that the salt is thoroughly soaked in cucumbers.

Put the pickle in the fridge, take it out and shake it several times.

After eight hours, the cucumbers will be fully prepared. If you can not wait, you can start to enjoy them in six hours.

Salted cucumbers “Classics of the genre”

The classic way to pickle salted cucumbers is cold. The sweetish aroma and magical taste give the vegetables a cherry and a currant leaf. Shade taste snacks astringency and freshness of oak leaf, horseradish. You can taste wonderful cucumbers after two days.


• two kilograms of cucumbers;

• four dill umbrellas;

• six leaves of cherry, currant, oak; • two medium or one large sheet of horseradish;

• if you want - a bunch of parsley and / or dill;

• one lavrushka;

• four peppercorns;

• five cloves of garlic;

• litere of water;

• two large spoons of salt.

Cooking Method:

Rinse the cucumbers with clean cold water.

Peel the garlic cloves and cut them into fairly large pieces.

Wash the herbs: leaves, grass, dill umbrellas.

Fill the container for salting, tightly packing cucumbers and shifting them with spices and garlic.

Pour salt in boiling water, dissolve completely.

Wait until the brine cools and completely fill them with cucumbers. If the vegetables float, press them down a little so as to completely submerge them in water.

Two days later, the appetizer is ready. Keep it in the refrigerator.

Salted cucumbers with bitter pepper

Unusual sharpness gives salted cucumbers to red hot peppers. Sugar slightly sweeten the bitterness of chili. Just a day will be required for the crispy cucumbers salted.


• kilogram of strong cucumbers;

• four dill umbrellas;

• a large sheet of horseradish (or two small);

• Hot chilli peppers;

• bay leaf on request;

• two tablespoons of salt;

• spoon of sugar;

• liter of drinking water;

• 7-8 peas stuffed peas.

Cooking Method:

Cucumbers “freshen up”, fill them for three to four hours with cold water.

Trim cucumber tips. Large cucumbers must be cut along.

Prepare the brine by boiling water and dissolving the mixture of sugar and salt in it. Cool completely.

Pour cucumbers need in an enamel pot or basin. Lay on the bottom of greens with stems and cuttings of leaves.

Young garlic does not need to be cleaned: it is placed in a container with the skin and the stem.

On the greens and garlic lay sliced ​​or whole cucumbers, covered with umbrellas of dill.

Pour all the brine. Cucumbers should completely “drown” in it. To achieve this will help a small oppression - a lid or plate of suitable diameter.

Ready cucumbers stored in the refrigerator.

Canned salted cucumbers

Lightly salted cucumbers can be eaten not only in summer but also in winter. Winter preparation for a special recipe allows you to get the same result as the quick summer salting. Ingredients are indicated for a three-liter jar.


• two kilograms of cucumbers;

• 50 grams of your favorite herbs: leaves of cherry, currant, horseradish, tarragon and dill;

• two cloves of garlic;

• half a line of hot pepper (optional);

• 6 peppercorns;

• liter of drinking water;

• two tablespoons of salt.

Cooking Method:

Carefully wash greens and cucumbers.

Soak the cucumbers in a basin with cold water.

Put greens, scab, cucumbers, bitter pepper in a three-liter jar.

Dissolve the entire amount of salt in boiling water.

When the brine has cooled completely, pour the jar to the neck with it, cover with a gauze napkin or lid with holes made in it.

Salting should stand at room temperature for two days. If the cucumbers are large, it is better to endure them for three days.

Cover the jar with a metal lid for tightening. Put in a large saucepan filled with water, bring to a boil and sterilize for 25 minutes.

Cork the jar, cool and send to storage.

Lightly-salted cucumbers “Five minutes”

If you really want to immediately try salted cucumbers, do not have to wait long. The express salting method called “Five minutes” allows you to cook them in exactly five minutes.


• kilogram of cucumbers;

• a bunch of dill;

• three cloves of garlic;

• two tablespoons of salt.

Cooking Method:

Washed cucumbers cut into circles half a centimeter thick.

Peel and chop the garlic, the best way is to chop with a knife.

Do the same with dill.

Prepare a suitable container with a resealable lid. Dishes should be such that cucumber slices occupy about a quarter of its volume.

Put cucumbers, torn or chopped greens, chopped garlic into the container for about three minutes to shake vigorously.

Wait a minute and put crispy lightly salted slices in a plate.

Hungarian salted cucumbers

Lightly salted cucumbers, cooked according to this recipe, have a stunning aroma and spicy taste. It's all about a piece of toasted white bread! Preparing a snack is easy, the main thing is not to touch the cucumbers for three days. That is how many days they need to be salted.


• one and a half kilograms of medium cucumbers;

• a piece of white bread;

• a large bunch of greens and dill umbrellas;

• garlic head;

• two liters of water;

• four tablespoons of salt.

Cooking Method:

In washed cucumbers, cut off both tips.

Peel and cut into large pieces of garlic.

Put on the bottom of the prepared glass jar half the greens of dill.

Put cucumbers in a jar, tightly pressing them together and interspersed with garlic.

Prepare the brine by dissolving the salt in boiling water.

Bread fry in a dry pan or toaster. Wrap the cracker in a gauze envelope or cotton bag and put it on the cucumbers. Bread should not crumble.

Pour the jar with warm, but not hot pickle along with the bread, cover with a gauze napkin.

Put the jar in a fairly warm place. It is good if it gets warm by the natural heat of the sun.

Three or four days, while cucumbers are sown, the jar should be turned, exposing the sun from different sides.

Transfer the cucumbers to another container.

Brine strain and refill cucumbers.

Store snack in refrigerator.

Salted cucumbers with mustard

Spicy taste distinguished salted cucumbers cooked with dry mustard and parsley. Time for salting takes very little. If you do everything in the evening, then you can take the first test in the morning.


• three kilograms of cucumbers;

• two tablespoons of mustard powder;

• three cloves of garlic;

• three sprigs of parsley;

• two celery branches;

• two dill umbrellas;

• two liters of water;

• 100 grams of salt;

• 30 grams of sugar.

Cooking Method:

Wash cucumbers and herbs thoroughly.

Peel and chop the garlic. Cut the greens.

Mix all the spices. Half put on the bottom of the prepared jars.

Cucumbers tightly stuffed in a jar, sprinkling the second half of the spices.

Pour all the dry mustard on top of the cucumbers.

Prepare the brine from water, sugar and salt, boiling water beforehand, and pour cucumbers immediately.

After 12 hours, submit to the table.

Salted cucumbers “At the grandmother's cottage”

Stunning aroma of basil and black currant - the highlight of cucumbers, cooked according to this recipe. Cucumbers “At the grandmother at the dacha” smell in the summer, the sun and happiness. And as crunch! The beauty of the recipe is in its full “country” freedom: the amount of spicy herbs each mistress selects according to her own taste.


• arbitrary number of cucumbers;

• dill;

• blackcurrant leaf;

• basil;

• one and a half liters of brine water;

• Five tablespoons of salt.

Method of preparation:

Wash cucumbers, cut off both tips.

Put in a container for salting, fill with spicy greens and leaves.

Boil a strong pickle and immediately pour the cucumbers.

You can try a snack in a day.

Salted cucumbers with tarragon and currant juice

A glass of black currant juice, cherry leaves and tarragon give a completely fantastic aroma and taste of pickled cucumbers. Salting is prepared for the winter, therefore it requires sterilization.


• about two kilograms of cucumbers;

• three or four centimeters of horseradish root;

• four cloves of garlic;

• 10 grams of tarragon;

• 15 cherry leaves;

• litere of water;

• two tablespoons of salt with a hill;

• cups of currant juice.

Cooking Method:

Spices wash.

Cucumbers interspersed with spices tightly stuffed in a jar.

Pour a glass of red currant juice, then topped up with boiling brine to the neck.

Sterilize jars in boiling water: three-liter 35 minutes, two-liter - 25 minutes, liter jars 15 minutes.

Cork, cool upside down.

Salted cucumbers with vodka

The original recipe for salted cucumbers with vodka is very popular with men. The taste is strong, cucumbers crunch fun. With such a snack, any feast will be successful. Ingredients:

• kilogram of cucumbers;

• two bay leaves;

• spices to taste: leaves of horseradish, garden or forest cherry, black currant, parsley and dill;

• 40 ml of apple cider vinegar (can be replaced with grape);

• 10 cloves of garlic;

• 40 ml of vodka;

• 1.2 liters of water;

• spoon of sugar;

• two large spoons of coarse salt.

Cooking Method:

Soak cucumbers for two or three hours.

Prepare the brine by dissolving salt with sugar in boiling water. Add the bay leaf, boil again, throw the lavrushka.

Prepare the container for salting and put in it whole greens and garlic cloves.

Lay cucumbers and pour vodka, vinegar, then hot pickle.

Pour in a cool place for no longer than a day.

Salted cucumbers “Salted on mineral water”

Mineral salted on the cucumbers crackle stronger, and look stronger! Many hostesses, having tried once this method of salting, come back to him again and again.


• kilogram of cucumbers;

• garlic head;

• three dill umbrellas and dill herbs;

• eight black peppercorns;

• two bay leaves;

• three peppercorns allspice;

• liter of carbonated mineral water.

Cooking Method:

Prepare cucumbers, trimmed both tips.

Peel and chop the garlic into large pieces or plates.

Put greens, garlic, cucumbers, garlic again in a container for salting, cover the whole with salt.

Pour mineral water whole cucumbers. In order not to float, put a plate or cover on top.

Put in the fridge, periodically take out and mix the brine. If cucumbers are salted in an airtight container, they can simply be shaken.

The ideal degree of salting such cucumbers achieved in three days.

Salted cucumbers - tricks and useful tips

  • In order for the cucumbers to be salted evenly, they must be the same in size.
  • Small fruits are salted quicker. To speed up the process, you need to cut off both cucumber tips.
  • You cannot pickle cucumbers in aluminum cookware. Oxidized aluminum can seriously harm health.
  • The best pickles for pickling should be collected in the early morning, before sunlight has burned them. There is no need to soak such fruits: they will remain strong and turn out to be crispy.
  • To pick for pickling you need bright green thin-skinned pimply cucumbers. The pimples will give the inside of the fruit both salt and spicy flavors perfectly.
  • If instead of a sheet of horseradish to use the root itself, the taste will be bitter. Excellent horseradish company make cherry and oak leaves.
  • If cucumbers are pushed in, they can be “revived” before salting; for five hours, pour in cold water. Fruits are saturated with moisture, become strong, get rid of bitterness.
  • It is very good for salting stone (ordinary cooking) or sea salt of a large fraction. Iodized fine salt should be avoided.
  • To get a better salting, cucumbers need darkness. In the light of the necessary processes slow down.
  • If spicy herbs are torn by hands, and not cut with a knife, the pickle will be more fragrant, and cucumbers will be more delicious.
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