6 recipes for salted cucumbers

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

In a saucepan, jar or bag, in brine, oil or mineral water - try all the methods and decide which lightly salted cucumbers you like best.

1. Lightly salted cucumbers in a saucepan

This is the so-called cold salting method. It takes a little longer, but the cucumbers are crispy and aromatic. In addition, it is convenient to place vegetables in and out of a saucepan.

Ingredients

• 1 kg of cucumbers;
• 1 liter of water;
• 1 tablespoon salt
• 1 teaspoon sugar
• 3 cloves of garlic;
• 1-2 leaves of currant and horseradish;
• a small bunch and 1-2 umbrellas of dill;
• 1-2 bay leaves;
• 5-7 peas of black pepper.

Preparation

Cucumbers will be salted for only a day, so they should be small, young, with a thin skin.

Wash the vegetables well and soak them in cool water for 2-3 hours. After that, cut off the butts and, if desired, cut the cucumbers into quarters.

Prepare the brine: boil water along with sugar and salt. Cool it down. Put washed currant and horseradish leaves, dill, peeled garlic cloves at the bottom of a three-liter saucepan. Place the cucumbers tightly on top.

Pour with brine, add bay leaf and peppercorns. Cover with an inverted plate and place something heavy on top. Put it in the refrigerator - you can try it every other day.

2. Lightly salted cucumbers in a jar

This recipe involves pouring hot water: it turns out faster, but the cucumbers crunch a little less than with cold salting. It is not as convenient to get vegetables out of a jar as from a saucepan, but oppression is not needed. Well, the jar does not need to be sterilized.

Ingredients

• cucumbers (how much will fit in a three-liter jar);
• 5 cloves of garlic;
• 3 tablespoons of salt;
• a small bunch and 1-2 umbrellas of dill;
• water.

Preparation

Wash the cucumbers and cut off their butts. Soaking is optional. Place the dill and peeled garlic on the bottom of a well-washed jar (the cloves can be cut into 2-3 pieces).

Stuff the cucumbers into a jar as you would when pickling for the winter. Put dill on top and add salt. Pour boiling water over all this, close with a plastic lid.

Shake the jar well to distribute the salt, and when it cools down, put it in the refrigerator. After 12-15 hours, lightly salted cucumbers can be served.

3. Lightly salted cucumbers in a package

The peculiarity of this method is in the absence of brine: cucumbers are salted in their own juice and, as a result, crunch excellently. It is convenient to store the package in the refrigerator, you can even put it in a drawer for vegetables and fruits.

Ingredients

• 1 kg of cucumbers;
• 1 tablespoon salt
• 1 head of garlic;
• 1 bunch of basil and dill;
• 2-3 peas of allspice;
• 5-7 peas of black pepper.

Preparation

Wash the cucumbers. If they have time to lie down, fill them with cold water for a couple of hours. If only from the garden, just pierce in several places with toothpicks.

Wash the herbs, peel the garlic and chop the whole thing, but not too finely. If your family doesn't like basil, use cherry or grape leaves.

Place the herbs and garlic in the bottom of a plastic bag. You can use baking bags: they are stronger.

Place the cucumbers on top. Peppercorns - black and allspice - crush with a knife so that it gives off its aroma. Sprinkle them and salt over the cucumbers. Close tightly and shake the bag until the ingredients mix.

Put the bag in the refrigerator for 3-5 hours, or better overnight.

4. Quick lightly salted cucumbers with olive oil

Another way to pickle in a bag. Such cucumbers will not crunch strongly: vinegar and oil make them a little soft. But the taste of vegetables will be spicy with a pleasant sourness.

Ingredients

• 1 kg of cucumbers;
• 2 heads of garlic;
• 1 tablespoon salt
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon sugar
• a bunch of dill.

Preparation

Wash the young cucumbers and cut off their butts. Overgrown vegetables can be cut into slices. Put the cucumbers in a bag, add salt, sugar, vinegar and olive oil.

Peel and grate the garlic. Cut a couple of cloves with a knife so that large pieces meet from time to time. Sprinkle the cucumbers with garlic and chopped dill (or other herbs of your choice).

Tie and shake the bag to mix well. Let the cucumbers sit for half an hour and you can try. But it is better to leave them in the refrigerator for 2-3 hours.

5. Quick lightly salted cucumbers with mustard

Thanks to the vinegar and mustard, this recipe only takes a couple of hours to pickle cucumbers.

Ingredients

• 1 kg of cucumbers;
• 4 cloves of garlic;
• 1 tablespoon sugar
• 2 teaspoons of salt
• 1 teaspoon vinegar
• ¼ teaspoon of mustard;
• ¼ a teaspoon of ground black pepper;
• a bunch of dill.

Preparation

Cut the washed cucumbers into quarters and place in a deep bowl. Add spices: vinegar, mustard, ground pepper, salt, sugar, chopped dill and finely grated garlic.

Mix everything well, cover the cucumbers with a plate and send to the refrigerator. After a couple of hours, these lightly salted cucumbers can be eaten.

6. Super crispy lightly salted cucumbers on mineral water

Another option for cold salting. Only carbonated mineral water is taken as a basis instead of ordinary water. With soda, the salt quickly penetrates the cucumbers and makes them super crispy.

Ingredients

• 1 kg of cucumbers;
• 1 liter of unsalted mineral water with gas;
• 2 tablespoons of salt;
• 3 cloves of garlic;
• a small bunch and 1-2 umbrellas of dill and other herbs to taste.

Preparation

Wash the small bumpy cucumbers well and cut off the ends on both sides. Peel and cut the garlic into thin slices.

Place dill sprigs and some garlic in the bottom of a plastic or glass container. Place the cucumbers on top tightly and sprinkle with the rest of the garlic. If you will lay out the cucumbers in several rows, sprinkle each with garlic and herbs.

Dissolve salt in mineral water and pour cucumbers over it. The brine should cover them completely. Close the container with a lid and refrigerate for 12-15 hours.