Lightly s alted cucumbers: instant recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

For many, s alted cucumbers are one of their favorite snacks. This unpretentious vegetable, successfully s alted by an experienced hostess, goes well with boiled potatoes and fried meat. The piquant taste of lightly s alted cucumbers (the recipe can be found in the article) will perfectly complement any dish. Creating treats does not take much time. Each housewife has her own recipe for s alted cucumbers. This product is s alted in a bag, in a jar, in a saucepan, in mineral water, etc. Some people prefer to cook an appetizer according to the recipe for classic s alted cucumbers, others make interesting additions to the instructions and combine cucumbers when s alted with apples, tomatoes and other vegetables and fruits, add various spices. How to quickly cook a popular snack - lightly s alted cucumbers? What does the owner need to know? Information about the secrets and intricacies of cooking s alted cucumbers, a quick recipe, etc. is contained in the article.

How to choose the right one?

For the preparation of lightly s alted cucumbers according to the recipe, it is very important to choose the right vegetables. Can't be s alteduse sluggish, bitter and starting to turn yellow. The ideal option, according to the hostesses, are small-sized thin-skinned cucumbers. In addition, they must necessarily be strong and pimply. Nezhinsky cucumbers are called the best craftswomen, but others will do. It is important that the fruits are approximately the same in size - this is necessary for uniform s alting.

What water to use?

Whatever recipe for lightly s alted cucumbers is used to prepare the dish, special attention should be paid to the water in which s alting will take place. Fruit absorbs water, so bottled water should be used rather than tap water. In extreme cases, you can filter the tap water and, pouring it into an enameled pan, put a silver spoon there for several hours. For soaking and brine for 5 kg of vegetables, 10 liters of ten liters of water is enough.

Which utensil to use?

In order to achieve high quality s alted cucumbers, you should use enamel, glass or ceramic dishes for their preparation. A good option, according to the hostesses, is a jar, but it is much more convenient to use a saucepan, according to many. Vegetables packed tightly in a jar or other container lose their crunchiness. In order for the cucumbers to be completely filled with brine, you should, as the craftswomen advise, use a weight placed on a plate or lid with a smaller diameter than the container in which the vegetables are s alted.

How to soak?

One of the most importantcooking delicious lightly s alted cucumbers is the process of soaking them, which is necessary in order for the fruits to turn out to be more crispy and strong. For soaking, they are poured with clean water and left for three to four hours. Housewives advise not to neglect this stage - it is guaranteed to "give" you delicious, crispy, elastic cucumbers.

How to s alt?

Whatever recipe for lightly s alted cucumbers attracts your attention, you should know that only rock s alt can be used for cooking. Iodized and marine can not be used. Coarse rock s alt should be taken, small vegetables can be made soft. The optimal level of salinity of fruits can be achieved by putting two tablespoons per liter of water. spoons of s alt.

Which herbs and spices to use?

For the preparation of very tasty s alted cucumbers, a bouquet of spices and herbs is indispensable, which will give the fruits an unforgettable taste and aroma. The authors of the recipes recommend using dill, currant leaves, horseradish, garlic. Dill will give the vegetables an easily guessed, special smell, currants will add crunchiness, horseradish will create a sharp point and an unforgettable taste, in addition, the fruits will be protected from mold, garlic will disinfect the product and add its own note of aroma to it. It is also recommended to add pepper and bay leaf (black peas or fragrant) to the hot pickle for cucumbers.

How to diversify the taste?

Some housewives who want to diversify the taste of s alted cucumbers recommend choosing recipeswith the addition of apples or various berries, which will give the dish a subtle sourness and an interesting aroma. Apples and currants, both black and red, the classic taste of the product can be slightly changed, so they are recommended to be added to the brine little by little to determine your preferences.

How much time do you need to spend?

You can speed up the process if you use a recipe for this, describing the s alting of fruits in a bag. The classic recipe for cooking cucumbers in hot brine provides that the dish will be ready in a day. When using cold brine, you will need to wait 2 or 3 days. In the bag, a lightly s alted snack will be ready in 1-2 hours.

How to store?

It is known that lightly s alted cucumbers gradually turn into s alted ones. Those for whom it is important to keep them lightly s alted should take into account the recommendations of experienced housewives:

• It is better to store ready-made lightly s alted cucumbers in the refrigerator - the cold slows down the fermentation process, and the cucumbers will remain lightly s alted longer.
• You should cook little by little - just add new fresh cucumbers to the brine as you eat.

Classic recipe for crispy lightly s alted cucumbers

In order to quickly cook delicious, crispy s alted cucumbers, you need to use:

• one and a half kilograms of cucumbers;
• 1 head of garlic;
• umbrellas dill;
• currant leaves (black), horseradish, cherries;
• allspice peas;
• hot pepper (to taste);
• two art. spoons of s alt;
• one liter of water;
• one art. l. sugar.

It should be noted that horseradish (roots and leaves) add crunchiness and elasticity to ready-made s alted fruits.

Cooking

According to this traditional recipe for s alted crispy cucumbers, vegetables should be washed and poured for 2-3 hours with cold water (it is better to use a well), add horseradish leaves. Thanks to this procedure, the cucumbers will become crispy. Pepper and garlic are cut into pieces. Further, in order to cook s alted cucumbers according to this classic recipe, currant and cherry leaves, dill (umbrellas) and garlic (peeled), pepper (sweet peas and hot) are laid out in a saucepan (enamelled). Put a layer of cucumbers on them.

Green is laid on top again. Next, lay out the 2nd layer of cucumbers and again cover them with dill, cherry or currant leaves, horseradish leaves, put pepper and garlic.

Then prepare the brine using one liter of water, two tbsp. tablespoons of s alt and one tbsp. a spoonful of sugar, and bring to a boil. Cucumbers are poured with hot brine so that it completely covers them. After that, the pan is covered with a lid and left at room temperature until the brine cools. Then they put it in the refrigerator.

After one day, s alted tasty cucumbers will be ready. If you want to speed up the s alting, the craftswomen recommend first cutting off the tails of the cucumbers and incising the vegetables in several places with a knife.

Options

The above recipe is a classic. As options, recipes are used using a variety of spices and herbs (celery, tarragon, basil, cherry or currant leaves, oak, parsley, oregano, oregano, thyme, cilantro). You can also add sour apple, vinegar or bread to the pickle.

Cooking s alted crispy cucumbers quickly: recipe

Use:

• 2 kilograms of cucumbers.
• Horseradish leaves - up to 10 pieces
• Dill - up to 10 umbrellas.
• Pepper (black, peas) - half a teaspoon.
• Pepper (allspice) - ten pieces.
• Bay leaf - five pieces.
• Carnation - 3-5 pieces
• Mustard (seed) - half a teaspoon.
• Water - 2 l.
• S alt (rock, coarse) - 4 tablespoons.

Cooking

Cucumbers should be sorted and washed. Next, you need to prepare the pan (enamelled). Rinse the horseradish and dill, place them at the bottom of the pan. Peppercorns (allspice and black), cloves, bay leaf, mustard and other spices to taste are laid out on top of them. Then the cucumbers are laid out again (the larger ones should lie below).

S alt is dissolved in a separate saucepan, brought to a boil and prepared cucumbers are poured with boiling brine. The pan is covered with a plate with a diameter smaller than the diameter of the pan used, and then with a lid.

Cucumbers are left to s alt at room temperature for 6-8 hours, then the pan with them is sent to the refrigerator. After cooling down, they are servedtable.

More faster

Use:

• One kilogram of cucumbers.
• 1 bunch of herbs (dill, horseradish, cherry and currant leaves).
• Garlic (3 teeth).
• S alt (coarse): 1 tbsp. l.
• Cumin: one teaspoon (optional).
• Plastic container with tight lid or plastic bag.

Cooking steps

Dill and other greens are torn by hand, put in a bag. The tails are cut off from the cucumbers, after which the vegetables are also sent to the bag. Garlic is squeezed through a garlic press or crushed with a knife. Cumin seeds are crushed in a mortar or with a rolling pin. Add cumin, s alt and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with all the ingredients. Next, the package is transferred to a plate and removed for 1 hour in the refrigerator. During this time, s alted crispy cucumbers will be completely ready.

Another quick, easy and economical recipe

Composed of:

• 600g cucumbers;
• garlic (1-3 teeth);
• 2/3 tsp fine s alt;
• dill (to taste).

Small cucumbers are washed, cut lengthwise in half or quarters, spread in a deep bowl. Garlic cloves are peeled, cut into slices, spread to cucumbers. Umbrellas and dill are also added there. S alt is added to cucumbers, everything is thoroughly mixed with hands. Cucumbers are laid out in a plastic bag, from which air is released. Then it is tightly tied and for 1 hourleave at room temperature. After the allotted time, quick s alted cucumbers can be tasted. Bon appetit!