How to pickle cucumbers? S alt cucumbers: recipe

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

There are many recipes for pickling cucumbers. And each hostess chooses her own. It can be s alted cucumbers in a bag, jar or pan. In order for the vegetables to turn out fragrant and crispy, it is necessary to observe all the proportions indicated in the recipes tested by thousands of chefs. Even novice housewives can cope with a simple task. The following methods will quickly help you pickle cucumbers. Whichever one you choose, you can be sure that you will get a tasty and he althy dish that can not only diversify your daily diet, but also decorate the festive table.

How to choose and prepare cucumbers

After reading how to pickle cucumbers, and choosing the recipe you like the most, you need to pay attention to the choice of the main component of the dish. It depends on this how perfect and crispy the popular snack will be. Fruits suitable for pickling should have a dense texture, pronounced pimples and be between 7 and 10 cm long. Thick and short cucumbers are best used for conservation. If you yourself grow and harvest from the gardencucumbers, then after picking, let them rest a bit at room temperature. Before grinding the fruits, the ends are cut off from them, and in quick recipes you can even cut them lengthwise or into rings. Thrill-seekers can add hot peppers to cucumbers, and some recipes contain vinegar, which gives the fruit a "pickled" flavor.

Spices for pickling cucumbers

Knowing what spices and spices are ideally combined with cucumbers, you can vary the preparation of snacks to your liking. S alt is, of course, an indispensable attribute of any recipe. It should be non-iodized and certainly large. Horseradish allows cucumbers to remain elastic and strong, however, currant leaves have the same effect, therefore, in the absence of one of the ingredients, it can be successfully replaced with another. Umbrella dill gives the dish its characteristic rich flavor, but fresh young herbs can also be used for quick recipes. Peppercorns are often used to prepare lightly s alted cucumbers in a hot way. So the whole aroma of the spice opens up and is fully transferred to the fruits.

S alted cucumbers in a pot

Knowing how to pickle cucumbers in a saucepan correctly, you can surprise your guests with the wonderful taste and characteristic crunch of vegetables.

You will need the following ingredients (based on 1 kg of cucumbers):

- 3 stalks of dill (required with fragrant umbrellas);

- 4-6garlic cloves;

- 1-2 sheets of horseradish;

- 4-5 leaves of blackcurrant and cherry;

- coarse s alt (not iodized) at the rate of 2 tbsp. spoons per liter of water.

Steps of cooking cucumbers in a saucepan

Here is a step by step guide:

• rinse the cucumbers and cut off the tips;
• pour vegetables with cold water and set aside for two hours (this is one of the most important answers to the question of how to pickle cucumbers really crispy and tasty);
• after two hours, put on fire 1.5-2 liters of water with s alt;
• cut garlic cloves into 3-4 pieces, tear cherry and currant leaves into several pieces with your hands;
• put cucumbers tightly in a saucepan (enamelled), shifting with leaves, dill and garlic;
• Pour cucumbers with brine (be sure to wait until the boil is complete) and cover with an inverted plate.

Cucumbers will be ready in a day. If you pour them not with hot, but with cold brine, then you can try on the third day. Store the snack in a cool and dark place, such as a refrigerator or cellar. Knowing how to pickle cucumbers quickly, you can always surprise unexpected guests.

S alted cucumbers in instant jars

How to pickle delicious cucumbers quickly and without much hassle? For three kilograms of freshly picked dark green vegetables with distinct pimples, you will need about 200 grams of aromatic spices (cherry leaves, horseradish, currants and dill inflorescences with umbrellas) andgarlic at the rate of one large head per 3-liter jar. Carefully washed under running water, cucumbers are cut on both sides and placed in jars, alternating layers with spices. Be sure the first and last layers are leaves and garlic. The brine is prepared in the proportion of 1 liter of water: 1 tablespoon of coarse non-iodized s alt. Cucumbers are poured with boiling brine to the top and jars are tied with several layers of gauze. Delicious and crispy snack will be ready the next day. Jars can be stored in the refrigerator or cool cellar.

S alted cucumbers in a package

Having learned how to pickle cucumbers in a bag, you can always please your household and surprise your friends. The main advantage of the recipe is the speed of preparation. In just an hour, you will be able to enjoy fragrant and crispy cucumbers. For one kilogram of dense fruits of the same shape and size, you will need a tablespoon of sugar, two teaspoons of coarse s alt, a few currant or cherry leaves, 3-5 cloves of garlic, a dill umbrella. Cut the cucumbers on both sides and place in a plastic bag along with all other ingredients. Tie the bag tightly and shake thoroughly to distribute the spices, place in a dark, cool place. Within an hour, it is advisable to repeat this procedure several times in order to evenly s alt the cucumbers in the bag.

Crispy cucumbers in mineral water

Among the whole range of ways to pickle cucumbers, there are quite non-standard ones. For example, zamolosalivanie in mineral water. You will need an enamel pan, a kilogram of elastic small cucumbers, a liter of any table of highly carbonated mineral water, 2 tablespoons of s alt, dill and a few cloves of garlic. Mix water with s alt. Put half a bunch of dill on the bottom of the pan, evenly distribute the cucumbers, cover with the remaining herbs, add the garlic crushed with a knife and pour over with mineral brine. If necessary, prepare another portion of mineral water with s alt, but usually a liter is enough for a kilogram of cucumbers. It is enough to keep the pan overnight in the refrigerator and you can enjoy the unique taste. S alting cucumbers, the recipe of which contains mineral water, is one of the easiest and fastest ways to prepare a crispy snack.

Lightly s alted cucumbers with vinegar

For those who prefer more savory and vibrant flavors, you can try cooking cucumbers with vinegar and hot peppers. Having learned how to pickle cucumbers in this way, and having tried the resulting dish, you will forever remain a fan of a non-standard recipe.

Required ingredients:

- 1 kg small firm cucumbers;

- coarse s alt (5 teaspoons per liter of water);

- 2-3 tbsp 9% table vinegar;

- a few sprigs of dill with umbrellas;

- 2 bay leaves;

- 10 peppercorns;

- 5 large cloves of garlic;

- half hot red pepper.

Cooking method

Cucumbers must be thoroughly washed andsoak in cold water for two hours. Bring a liter of water to a boil, pour in vinegar, add s alt and remove from heat. First, cover the bottom of a 3-liter jar with a little chopped dill, garlic, spices and hot pepper cut into rings. Cut the cucumbers on both sides, put them in the spices and add the hot brine. Close the jar with a lid and leave for a day at room temperature. It remains only to cool the cucumbers in the refrigerator, and you can serve. The appetizer is very fragrant and crispy.