Salted cucumbers are an excellent occasion for a feast. And if the feast is already very soon and the guests are "on the doorstep", you can literally two hours cook an amazing original snack.
It can be safely called national in many countries, where salted cucumbers are a part of food and daily lunch and a festive dinner. Such cucumbers are also useful for preparing other dishes - hot sandwiches with rye bread and cheese, okroshka or pickle, snack salads. In any form, such cucumbers are eaten quickly. Below are the fastest and most original recipes for cooking salted cucumbers.
Fast and tasty salted cucumbers - general principles of preparation
When choosing cucumbers for quick salting, give preference to small specimens with thin skin. These will not need to be cut into pieces, and salted cucumbers will come out with a characteristic crunch.
Choose any salting containers - cans, cups (but not plastic) or pans, even wooden barrels or dense plastic bags. Deep sterilization of containers is not necessary. It will be enough to hold glass or metal over steam for a couple of minutes. But the barrel still has to be steamed with juniper branches, at least for 10-15 minutes.
Since light-salted cucumbers are not intended for long-term storage, choose salt for them to your liking. It is possible with or without additives. Iodized salt is worst of all for workpieces - it poorly salts the product and causes its premature spoilage. But, you can take the coarse Extra salt in the old fashioned way.
It is difficult to calculate the ratio of salt to vegetables in any homemade recipe. For pickling cucumbers, this ratio is suitable - 1 tbsp. l salt per 1 liter of can volume or 1 kg of cucumbers. You can use this combination for salting not only cucumbers, but also tomatoes or cabbage.
Be sure to put spicy greens or vegetables in a jar of cucumbers: young horseradish leaves, onions, garlic cloves, dill inflorescences, leaves of fruit trees and shrubs (cherries, currants, plums). Choose a pair of species, no longer required.
How to quickly and tasty cook light-salted cucumbers - a recipe with currant and horseradish leaves
Ingredients:
• three kg of cucumbers;
• several inflorescences of dill;
• 3-4 pcs. leaves of any currant;
• three sheets of young horseradish;
• 5-6 cloves of homemade garlic;
• salt.
Cooking method:
1. Pickles for pickling, choose the same size, preferably small. Rinse them well in a cup of cold water, then each under running water.
2. Sort and rinse all cooked spicy greens and garlic. At the last, remove the scales. Look through every leaf of currant; there should be no aphids or rust on them.
3. Prepare the jars - rinse them with clean warm water, and then boiling water.
4. Put garlic, cucumbers in the jars, and at the end the greens are the dill inflorescence, a leaf of currant and half or one leaf of horseradish. Pour salt - 1 liter of can volume 1 tbsp. l without a slide of coarse salt.
5. Pour boiling water into a jar and cover with a clean lid. Leave on the kitchen table or put in another place for pickling for two or three hours.
How to quickly cook salted cucumbers - recipe with cranberries and mint
Ingredients:
• a kilogram of fresh cucumbers;
• a handful of cranberries (lingonberries or red currants);
• a couple of sprigs of mint (or basil);
• onion head (or a bunch of green feathers);
• a pair of peas of allspice;
• coarse salt.
Cooking method:
1. Transfer all the cucumbers to a cup and place it under a stream of cold water. Rinse each vegetable and transfer to a dry towel or to another bowl. You can just wipe them with a napkin.
2. Prepare other salting products. Rinse the mint and dry it with a paper towel. Peel the onion and rinse a little. Sort cranberries and wash.
3. Now rinse the salting jars with baking soda or plain water. Put cucumbers in them, you do not need to die, otherwise you will not pull them out of the finished product. At the end, add peppermint, cranberry berries, onion cut into quarters (if your turnip is small, you do not need to cut it) and allspice.
4. Pour one tablespoon of salt per one liter of can volume.
5. Pour boiling water over the shoulders in a jar. Try to keep all the cucumbers in a decoction. Cover the jar with a lid and allow to cool at room temperature. When this happens, the snack can be consumed. Before this, place it in the refrigerator for a quarter of an hour.
How to cook salted cucumbers deliciously - recipe with vinegar
Ingredients:
• kilogram of cucumbers;
• a pair of dill umbrellas;
• a couple of cloves of garlic;
• 1 tsp table vinegar 6%;
• coarse salt.
Cooking method:
1. Prepare the cucumbers. Choose only fresh, not sluggish specimens with delicate skin. After rinsing in water, immediately send them to cut off the tips. Cut each cucumber into quarters along the entire length of the vegetable. Pour into clean, quick-sterilized jars.
2. Peel and rinse dill and garlic separately. The latter can be chopped or cut into pieces for better juice output. And cut the dill into pieces. If there is no umbrella, then you can use ordinary dill.
3. Pour 1.5 liters of water into the pan and add the garlic and chopped dill. Add 1.5 tbsp. L. Cheeses of ordinary coarse salt without additives. Bring the liquid to a boil and add vinegar. Stir and remove from heat. Immediately pour the mixture into a jar of cucumbers. Cover with a lid, you can take a special glass.
4. You can do otherwise. Transfer the cucumbers to the pan with the marinade and close the lid. Leave on the stove until it cools completely - it's about an hour. And then chill the appetizer in the refrigerator or in the basement.
How to cook salted cucumbers deliciously and quickly - recipe with bread
Ingredients:
• a kilogram of fresh cucumbers;
• 10-20 g horseradish root;
• mature dill inflorescence;
• a slice of rye (or black) bread;
• 1 tsp vinegar 6%;
• salt.
Cooking method:
1. Rinse the cucumbers and cut into pieces. If you have small vegetables, use whole.
2. In horseradish, peel off the skin with a knife. Cut the root into arbitrary pieces - adding it gives a characteristic crispness to the snack.
3. At the bottom of the container, place a mature inflorescence of dill and horseradish. Then the cucumbers. Add bread (preferably dry stale) - do not cut the crusts, as well as vinegar. Drop them directly on the cucumbers.
4. In another container, mix 25 g of salt with a liter of water. When the liquid boils, pour cucumbers with it.
5. Close the container with a lid and leave it on the table in the kitchen for a day, on the floor. Then put it in the refrigerator - they are ready to eat.
How to cook salted cucumbers deliciously - recipe with oak bark
Ingredients:
• kilogram of cucumbers;
• a bunch of young dill;
• 1 tbsp. l dried shredded oak bark;
• leaf parsley;
• a few peas of black pepper;
• a pinch of coriander seeds;
• salt.
Cooking method:
1. Cucumbers for this recipe take only whole. Rinse them and in this form put them in a jar or a small wooden barrel steamed with juniper.
2. Add a bunch of dill there (no need to chop), lavrushka, peppercorns and coriander seeds.
3. Pour salt (1 tablespoon per 1 liter of volume) and oak bark last. It is better to purchase bark in pharmacies - so you will be sure that the product is completely clean and does not have traces of mold and insects. The effect of this ingredient on vegetables is similar to the leaves and roots of horseradish - salted cucumbers will crunch like fresh.
4. Pour components with boiling water. All cucumbers should be in the broth, but more liquid is not needed. Close the lid and wait until it cools.
How to quickly cook salted cucumbers - recipe with lemon
Ingredients:
• kilogram of cucumbers;
• 1.5 tsp granulated sugar;
• a couple of stems (or inflorescences) of dill;
• one medium lemon;
• a few peas of black pepper;
• several peas of allspice;
• coarse Extra salt.
Cooking method:
1. Conduct primary processing of cucumbers - sorting and washing. Cut them into pieces - into two or three each fruit.
2. Process the lemon. Scald it with boiling water and cool with crushed ice or cold water. This procedure is required if you use zest during salting. So one will give the brine more aromatic and flavoring substances. Then remove the zest from the fruit and get the juice. Instead of lemon, you can take any sour citrus. But keep in mind that juice from the fruit for the recipe needs about 100 ml.
3. Prepare a broth for salting. Dissolve sugar and salt in 1.5 liters of water. You can taste it - the easiest way to determine if there is enough salt and sugar. The latter, if desired, can be replaced with floral honey. Then add dill, peas of two kinds of pepper and lemon juice with zest. Bring the liquid to a boil and pour into the cucumbers.
4. Cover. After two hours, you can taste the cucumbers.
Fast and tasty salted cucumbers - tricks and tips
• The smaller the pickles for pickling, the tastier and crisp they will be.
• The fastest way to cook light-salted cucumbers is to mix cucumbers with salt, dill and garlic in bags. Such an appetizer will be ready in 3 hours. The main thing is to periodically shake the bag.
• If desired, in a jar of vegetables for pickling, you can put dried spices or spices - peppercorns, clove inflorescences or mustard seeds.
• The brine will be more aromatic if you add a little table vinegar or sour citrus juice to it. It is also allowed to add zest, both fresh and dried.
