July is the time when cucumbers are already ripe in dachas in central Russia. Salads, and just crunching on a fresh cucumber is, of course, good. But the most important task of cucumbers is completely different - they simply must be used lightly salted.
Moreover, it is much easier to cook salted cucumbers than salted ones for the winter.
What cucumbers to choose?
Small, strong, thin-skinned, pimply. In the Moscow region, one of the best varieties- Nezhinsky. Of course, they should not be yellow and bitter. Trying is a must.Cucumbers freshly plucked from the garden are best suited for low-salting. So if you don’t have your own dacha, it’s better to buy vegetables outside the city.
When it comes to corn, the ones listed as "pickles" give the best results. Stick with cucumbers less than 2 inches in diameter. When preparing vegetables for pickling, cut off the end of the flower and cut into approximately equal pieces so that they "breed" consistently. Cut cucumbers lengthwise, leave whole, or cut crosswise. Whole soaking fresh corn in ice water for 4 to 5 hours before etching will help keep them crisp. Here are some unconventional pickling recipes.
Salted instant cucumbers in a saucepan
Cucumbers are not the only food with bread and butter pickling potential! Choose fresh, fresh cucumbers for this recipe. Gather in the morning and serve for lunch or picnic dinner. Red wine gives marinated foods a rich, full flavor. It also improves the color of the beets in this recipe.
Important! For lightly salted, unlike salted ones, you need to take approximately the same cucumbers, then they will be evenly salted. When we pickle cucumbers for the winter, this is not so important, because they have been in brine for a long time.
What water to choose
Water is one of the most important components of any canning, but it is especially important for cucumbers. It is best to take spring water. In the end, not so much of it is required: soak the cucumbers and make a pickle. For 5 kilograms of vegetables, two five-liter bottles or one bucket is enough.
Vinegar is what salty your products are. Most recipes call for white vinegar, but other vinegars do apple cider, vinegar. Vinegar must have 5% acetic acid for pickling. Sometimes vinegar is used directly, sometimes it is diluted with water.
How to cook lightly salted cucumbers in a cold way
If your recipe calls for water along with vinegar, use soft or distilled water. Hard water will interfere with the pickling process, causing discoloration and flaking. Salt draws moisture out of vegetables and helps in the production of good bacteria. According to the National Center for Home Preservation, pickles can be prepared using iodized or non-iodized table salt. However, many salt salts include non-caking materials that will make your brine look cloudy.
If spring water is not available, bottled or filtered tap water can be used. Pour it into an enamel bowl, put a silver spoon and something copper on the bottom, cover with a lid and let stand for a couple of hours. Metals will slightly improve the taste of water.
Dishes
You can do it in a glass jar, but it's more convenient - in a saucepan. Enamel, of course. You can also use a ceramic or glass container. It is more convenient to lay cucumbers in a pan, it is more convenient to take them out of there. Plus, you don't even need to go to the bank.
The center does not recommend crushed salts such as kosher or sea salts, as the salt particles vary greatly in density, making it difficult to add the correct amount. On the other hand, some experts in etching enjoy using a variety of sea salts into their pickles so you can experiment!
Sweeteners such as sugar, Brown sugar and honey are most commonly used in the preparation of sweet pickles. Usually vinegar is not diluted in these recipes. Spices distinguish the brine, and good spices are essential for good pickling. If you have fresh herbs and spices in the garden, such as dainty dill stalks, include those with visual interest and fresh flavor. But dried spices are all you really need for great pickles.
You will also need a lid or a large plate with which you can press down the cucumbers inside the pan. And oppression. You can just take some jar or other container filled with water.
Soaking is a must
And in order to pickle, and in order to cook lightly salted, cucumbers must be soaked. In the process of soaking, they become crispy and stronger. In 3-4 hours, cucumbers will become strong and elastic. Even if you just picked cucumbers from the garden, you still need to soak them.Herbs and spices
Dill, currant leaves and necessarily horseradish leaves. Currant gives crunchiness and creates aroma, and horseradish, in addition to unforgettable taste and smell, protects cucumbers from mold. Plus, it disinfects.
Popular pickling spices are scented leaves, Bay leaf, black pepper, cumin, cardamom, celery seeds, chili, cinnamon, cloves, coriander, dill, fenugreek, fennel, garlic, ginger, juniper, mace, mustard, and nutmeg.
There are exceptions, but in general, whole spices are preferred over powdered spices because powdered spices can make your brine cloudy and messy. The spices can be added to the jar before the product, or they can be tied into a nut bag and added to the brine.
You will also want to have good mix spices for pickling, located in the hand. Or try your hand at creating your own. It's nice to come up with your own combinations of spices. One person's favorite savory dishes might bring out the warm sweetness of cardamom and allspice, for example, while another cook's favorite concoction might appear with chili and garlic.
IN hot pickle you can add bay leaf and peppercorns (black, allspice).
Salt
Not iodized, not marine. Coarse, rock salt is better. Do not take small ones for canning; vegetables can become soft from it. Usually put 2 tbsp. per liter of water.
What else can be added?
Faithful companions of pickles are apples and currants, both black and red. They will give an interesting aroma and subtle sourness. But be careful, as the classic lightly salted taste of cucumbers can change, so berries and fruits should be put in just a little bit.How much to wait
In hot brine, cucumbers will be ready in a day. With cold - 2-3 days.
The supplies you'll need will vary depending on the pickling method you're cutting, but here's a rundown. Regardless of your method, glass jars preferred for pickling because they do not absorb odors. They also look great on a closet shelf!
You will also likely need a large pot made of stainless steel, glass, or enamel. Large spoons, a funnel and a ladle will also come in handy. Do not use utensils made of galvanized metal, zinc, iron, brass, or copper, though, as these substances can react with acids and salts and ruin your cucumbers.
How to keep pickled cucumbers longer
After the brine has cooled and the cucumbers stand for 4-5 hours, it is better to put them in the refrigerator. In the cold, the fermentation process slows down, and cucumbers remain lightly salted longer.
But they will still gradually turn into salty. So it's better to cook a little. You can add fresh cucumbers to the finished brine as you eat those that were in it. New cucumbers will taste a little different, but they will also be salted.
If you are "canning", you will need a canning jar, as well as tin cans, lids, and rings. The jar gripper and lid are also useful. Brine is a product preserved in brine. There are several ways to carry out conservation, and it does not have to be a painstaking process. One of these involves canning or sterilizing jars of pickles in large tins. The other is the simple fermentation process and the third is the quick and easy refrigerated method.
Quick Process or Freshly Pickled Cucumbers
The products are combined with a pickling solution of hot vinegar and spices, and then the jars are processed in a boiling water bath in a canister. Bread and butter, pickles and pickled beets are often produced this way. Here are a few directions from the National Center for Food Preservation for making fresh pickles fast food.
salted cucumber recipe
5 kg cucumbers
7-10 branches of dill with umbrellas
1 head of garlic
30 horseradish leaves
4 tsp allspice peas
2 tsp red peppercorns
currant leaves
6 tbsp salt
Step 1. Wash cucumbers and soak in cold water for 2 hours.
Step 2. Cut the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves whole.
Fermented pickles or pickles
For several weeks, the product is covered with a brine solution in a jar or jar. During this time, lactic acid bacteria grow, preserving the pickles and giving them flavor. Once the pickles are ready, they are moved to the refrigerator. This method is often used to make pickles, half sour pickles and sauerkraut. To compare with the fresh packaged dill above, here are a few directions from the National Center for Home Food Preservation to make scoops of Dills using fermentation.
Step 3. Put horseradish leaves on the bottom of an enameled pan, then some chopped herbs and spices. Lay a layer of cucumbers. Top again greens with spices, then cucumbers. The last layer is whole horseradish leaves.
Step 4. In 3 liters of hot, but not brought to a boil, water, dilute the salt and pour over the cucumbers. Press down with a press. Leave for 2 days.
Refrigerated pickles or pans
It's a fast and easy way! Products are covered with a brine solution and stored in the refrigerator for several hours or days until the desired taste and crispiness is achieved. The taste is fresher and less acidic than in pickles obtained by other methods. While pickles don't last as long as canned pickles, they'll be good for a couple of months or more.
Boil the basmati rice in the oven in 450 ml lightly salted water. The liquid should be completely absorbed, if not, drain the remaining liquid, fill the rice into a large bowl and let it cool. Peel the mango, halve and remove the core. Cut the meat into cubes. Cut the bright parts of the onion into thin rolls. Chop the chili peppers and chop them finely.
Quick pickled cucumbers
Recipe 2 kg cucumbers
10 black peppercorns
5 allspice peas
1 tsp Sahara
coarse salt
Bunch of dill stalks
Step 1. Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt.
Step 2. Remove the zest from the lemons, add to the salt and pepper mixture. Squeeze juice from lemons.
Step 3. Cut the dill.
Place all ingredients in chilled rice in a bowl. Mix chili sauce, vinegar, sugar, salt and pepper in a small bowl. Then let the oil work in a thin stream with constant agitation. Pour the prepared dressing over the rice and toss the salad. Wash the duck breast, pat dry and cut into strips. Peel the lemon peel and squeeze the lemon. Heat the oil in a frying pan and fry the meat strips on all sides. Season the meat with salt, pepper, lemon peel and a splash of lemon juice.
Heat oil in a coated skillet over medium heat, add sugar and caramel. Then place the kernels in the pan and turn a few times. Put mango ice cream on plates. Distribution of duck breast stripes. Spread caramelized cashews. Alternatively, lift the duck breast strips under mango ice and spread the salad on plates.
Step 4. Wash cucumbers, soak for 1 hour. Then cut off the tails on both sides.
Step 5. Do not hit each cucumber too hard with a pestle or the handle of a heavy knife to crack the cucumber, then cut each cucumber crosswise into several parts.
Step 6. Sprinkle cucumbers with salt and pepper, pour over lemon juice and mix. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Pat the salt dry with a paper towel before serving.
Fried sushi balls with salmon and avocado mayonnaise
Prepare the sushi rice according to the instructions in the rice cooker. Alternatively, fill the sushi rice into a large enough pot, lightly pour in 800 ml of cold water and salt. Boil rice, sugar and salt in a small pot for infusion. Pour the cooked rice into a wide wooden bowl, add the infusion and mix with a wooden spoon. Cover the dish with a damp cloth and leave the rice for ten minutes. Cut the cucumber lettuce and cut the meat into cubes. Cut the salmon fillet into small cubes. Peel the onion and cut the whites into thin rings.
If you are in a hurry, skip the soaking. Then the cucumbers can be pickled in about an hour.
Cucumbers in a bag
Salted cucumbers in package Photo: / Ekaterina Tyunina
Recipe 1 kg cucumbers
a small bunch of greens (“umbrellas” of dill, fresh horseradish leaves, currant, cherry)
3 garlic cloves
Pickling cucumbers in a saucepan without vinegar
Sprinkle the nori leaves and place some rice on each side, pressing the rice slightly flat. Add some cucumber, salmon, onion rings and some wasabi paste to the rice and then shape everything with noriblatt on the outside to form a ball. Crack the eggs in a small bowl briefly. Fill the panko into a shallow dish. Sushi balls with egg whites, then turn on the panko. Soak the sushi balls one by one for about 20 seconds and let them drip onto kitchen paper. Remove the avocado soup with a tablespoon from the bowl and fill a mixing glass.
1 tbsp coarse salt
1 tsp cumin (optional)
Clean plastic bag or plastic container with a tight lid
Step 1. Tear dill and leaves with your hands, put in a bag.
Step 2. Cut off the tails of cucumbers, also send them in a bag.
Step 3. Squeeze the garlic through a garlic press (you can chop it with a knife).
Step 4. Mash cumin seeds in a mortar with a pestle or use a rolling pin.
Add lemon juice, mayonnaise and chili sauce and mix with a mixer. Taste of avocado mayonnaise. Spread sushi balls on a plate. Add the avocado mayonnaise to a separate bowl. Place a small amount of wasabi paste on each plate. brush chicken breast around light brown, then boil in hot oven on the middle rail for 15 minutes. Fry the onion over medium heat for 2 minutes. Add 200 ml lightly salted water and boil. Stir couscous and simmer according to package orientation. Cucumber peel, cut lengthwise, cut and cut obliquely 1 cm wide. Melt the mint leaves from the stalks, finely chop and mix under the yogurt. Couscous with a fork is slightly weakened. Cucumbers and physiology. Cut the chicken breast into pieces and serve with cucumber slices, mint yogurt and lemon. This is best done with a tablespoon. This makes it easy to cut the cores out of the cucumber halves.
- Preheat oven to 180 degrees.
- Brush the chicken breast with round salt, pepper and paprika.
- Heat 1/2 charcoal oil in an ovenproof saucepan.
- Meanwhile, halve the onion and cut into thin strips. 1/2 oil in a saucepan.
Step 5. Add salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients.
Step 6. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.
Today we are preparing a dish from the “Instant” category. Recipe on the agenda salted cucumbers. Crispy, quick-cooking, such cucumbers are also good as an easy-to-prepare, but excellent and practical snack.
In the summer and even in the fall, when the September cucumbers of the second harvest ripen, you can cook them, in a few minutes, without exaggeration, getting lightly salted
Boiled potatoes, poured it with fragrant oil or sour cream. And to them, the company sent lightly salted instant cucumbers.
Very tasty, and what could be more appetizing and faster! The main thing is to pickle these same cucumbers correctly, there are secrets here.
We’ll talk about them if you are a fan of salting. By the way, quick lightly salted cucumbers are obtained very well, even from greenhouse counterparts. So, you can take your soul away in any season, even in winter
Recipe for lightly salted instant cucumbers in a bag
The fastest and most popular dish in spring and summer is lightly salted instant cucumbers. Cooking them is easy, literally one or two. Such an appetizer is simply indispensable in nature, great for baked potatoes or grilled vegetables.
Pickled cucumbers in a package in a fast way
- Cucumbers (small, strong, with pimples) -1 kg
- Rock salt (sea salt is not suitable) - an incomplete tablespoon
- Garlic - a few cloves
- Dill - a small bunch
- Basil - optional
- Purchased fruits are best pre-immersed in ice water for a couple of hours. If they are homemade, then this step can be skipped.
- Remove the tails from both sides and check if the vegetables themselves are bitter. Cut along the entire length into four appetizing parts.
- Prepare two bags, put them into each other so that nothing accidentally leaks.
- Put the chopped slices there, pour salt, finely chopped dill on top. Cut the garlic very finely and send it there too.
- It remains only to release the air from the bags and tie them tightly.
- Shake the contents of the bag well to mix everything evenly.
- Leave it in the refrigerator for an hour. During this time, you need to shake the contents of the package 2-3 times for a better taste.
- As a result, in an hour you will get the most crispy cucumbers in the world!
Lightly salted cucumbers instant recipe in a saucepan
- Cucumbers of about the same size (so that they absorb salt evenly) - 2.5 kg
- Salt (in no case iodized) - 3 tbsp.
- A little black peppercorns
- Allspice peas
- Small head of garlic
- Spicy herbs to your taste
Salted cucumbers recipe with garlic and dill in a saucepan
- Another option how to salt cucumbers in a simple way, and we will make it in a saucepan. Suitable enamel pan but not aluminum.
- Soak cucumbers in water for at least two hours (the water is as cold as possible).
- We prepare spicy greens for salting - dill with umbrellas, currant and horseradish leaves. It needs to be cut fairly large. Don't forget the garlic, you can't live without it! Put herbs and garlic without any prescription, as much as you want.
- We take the cucumbers out of the water, rid them of the tails. You can optionally make cruciform cuts along the edges - so they will salt faster.
- The next secret, color depends on it. If poured with cold brine, the color will be very bright. But the hot brine will salt our appetizer much faster, but it will change color to pale green, rather even emerald. The choice is yours - you want fast food with a pale color - salt in hot brine. If you want a bright color - use cold brine but will have to wait at least three days.
- We alternate greenfinch and cucumbers in a saucepan - there should be greens on the bottom, vegetables on it, herbs again and vegetables again. Cover with herbs on top. Sprinkle pepper and chopped garlic.
- As for the cold brine, everything is clear here - we stir the salt in the liquid and pour the contents of the pan.
- Pour salt into hot water (two tablespoons of salt per liter of water). Pour the contents of the pan, cover with an inverted plate and press a jar with seaming or other cargo on top.
Recipe for salted crispy cucumbers with cold water
- The composition for salting is the same - spices and garlic. Only the water used is not hot. I salt them in a glass jar, on the bottom of which I spread coarsely chopped spicy greens, garlic from the garden and pepper.
- Next, I spread our vegetables for salting, with cut tails.
- It remains to prepare our brine - on three-liter jar some water (cold) about 3 tbsp. salt.
- Fill the jar as full as possible, close the top with garden horseradish leaves and leave to ferment for 2 days at normal temperature in your room. As you can see, it doesn't get any easier. The color remains bright and the cucumbers are crispy and appetizing.
How to pickle cucumbers so that they are crispy
- Let's summarize. Water for brine is preferably filtered, well or simply from a bottle.
- Fruits should be dense, fresh, with pimples.
- Salt should not be iodized.
- Add your favorite herbs and spices in any quantity.
- Salting dishes should be enameled or glass.
- All these tips will help you salt the most crispy lightly salted cucumbers.
- AND main secret- Taste cucumbers at any time. After all, someone loves barely salted fruits, and someone well-salted. Get cucumbers whenever you want and eat with pleasure!
Salted cucumbers recipe how much salt per 1 liter of water?
There is no consensus here. Approximate calculation - per liter of water 1-2 tbsp. salt.
I will be glad if my advice is useful to you. They help me prepare the most delicious pickles for my family! Come get new ones delicious recipes let's cook together!