Cold pickling of cucumbers for the winter: recommendations and recipes. Pickled cucumbers in a large bowl To execute the simplest, but no less tasty recipe, you need

Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand during the cold season, so many people prepare them. However, preparing a delicious snack is not so easy. This requires talent and, of course, delicious pickled cucumber recipes, which you simply cannot do without.

Preparing cucumbers for the winter is a delicate matter. You can find many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And yet each of them is right in their own way. But among such a variety of recipes, you can choose the right option for yourself.

In addition, it is worth knowing the basic principles of proper salting. We'll talk about them now. For harvesting, you need to choose the right cucumbers. The type of vegetable is not so important, but the size does matter. For pickling, it is best to use small cucumbers. It is better to choose pimply ones with small spines. Cucumbers must certainly be fresh; if they have been in the refrigerator for a while, then it is better not to take such vegetables. In the market for pickles, you need to choose smooth cucumbers of the correct shape. It is more convenient to put them in containers. Before salting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare the vegetables for further pickling.

As material for blanks, you need to take only beautiful specimens; hooked and yellow ones are not suitable: they can ruin everything.

Good pickle

Much of the salting process depends on the brine. If it is too concentrated, the cucumbers will lose their taste. A small amount of salt will lead to fermentation of the solution. To prepare the brine, you need to use coarse rock salt. Fine “Extra” or iodized ones are not suitable.

When choosing delicious recipes for pickled cucumbers, you should also consider the location of future storage of the preparations: an apartment or a cold cellar.

Carefully add garlic, dill stems and seeds, horseradish, peppercorns and other spices. All sorts of additional components increase the likelihood of spoiling the taste. Before adding, all herbs must be thoroughly washed.

Preparatory stage

No matter how different the recipes for delicious pickles are, they have one thing in common: first you need to go through the preparatory stage.

Experienced housewives recommend soaking cucumbers in plain water before seaming. In the meantime, you can prepare the jars. They must be thoroughly washed with soda and sterilized along with the lids. Some people recommend using aspirin tablets for pickling. Whether it's worth doing is up to you to decide. Next, place the cucumbers in clean jars, after rinsing them well and cutting off the edges. In each container you need to put horseradish greens, currant and cherry leaves, a couple of peppercorns and, of course, an umbrella of dill. In principle, it is possible to use other spices. It all depends on the recipe you choose. Delicious pickles are a very individual concept; many housewives also add garlic to the pickles.

Recipe for the most delicious pickled crispy cucumbers

For a three-liter jar you will need:

• medium-sized cucumbers - 1.1 kg;
• 3 tbsp. l. salt;
• pepper (its quantity can be adjusted) - five peas;
• You shouldn’t get carried away with garlic, on average 5-6 cloves are enough;
• bay leaf - 3 pcs are enough.
• currant leaves.
• tarragon (gives a special smell).
• horseradish greens (leaves).

Place washed cucumbers and spices in sterilized jars. Pour water into a separate bowl and dissolve the salt in it, after which it is better to drain the liquid so that there is no sediment. Pour cold brine over the cucumbers. Next, we close the jars with nylon lids, which must first be boiled.

We send the finished seaming to the cellar or refrigerator, where it will ferment. It is worth noting that during the process the brine will come out from under the lid, so you can place a plate under the jar. This recipe for delicious pickled cucumbers cannot be called quick. Vegetables will be ready only after 2.5 months. During storage, the brine in jars may become slightly cloudy, but there is nothing to worry about. The cucumbers will still be crispy and tasty. Sealing can be stored for up to two years.

Rolling with barrel flavor

Many people only recognize pickles that have a barrel flavor. These are the kinds of preparations that our grandmothers and great-grandmothers once made. Of course, nowadays no one has been making preparations in barrels for a long time, since in the conditions of modern apartments this is simply impossible, and there is no need for so many salted vegetables. However, there are recipes for delicious pickled cucumbers for the winter with a barrel flavor.

Ingredients:

• young cucumbers with thick skin - 1.3 kg;
• 5 cloves of garlic;
• pepper - 10 peas;
• It is recommended to take young horseradish - 1 leaf;
• coarse salt - 3 tbsp. l;
• cherry leaf - 5 pcs;
• dill - just add 3 umbrellas;
• three branches (optional) of greenery.

Place the washed cucumbers in any suitable container or pan, soak them for 3 hours (or overnight) in cold water. We wash and chop all the greens well, add chopped garlic and mix all the spices. Next, pour a third of the mixture into the bottom of the jar. Now you can add cucumbers. Place the rest of the seasonings in the middle of the container and on top. We prepare the brine according to the standard recipe at the rate of 3 tablespoons of rock salt per three-liter jar. Pour it over the cucumbers, then cover the top of the jar with several layers of gauze. In this form, the workpiece is infused at room temperature for at least two days. After two days, drain the brine, which we then use for pickling. Bring it to a boil and let it cool. And only refill the cucumbers with cold ones. We seal the jar while hot and store it in a cool place. As you can see, the recipe for delicious pickled cucumbers for the winter is quite simple and does not require much time.

"Long-lasting" cucumbers

To prepare a three-liter jar you should take:

• fresh cucumbers (small) - 2 kg;
• 3 tbsp. l. salt;
• bay leaf - at least 4 pcs.;
• black pepper - five to six peas;
• currant leaves - 3 pcs.;
• garlic - 3 cloves;
• dill 2-3 umbrellas, stems can also be used;
• young horseradish greens.

Before pickling, cucumbers should be soaked in water for five hours. We put all the spices and leaves at the bottom of the jar, and put cucumbers on top in rows. In order to accurately maintain the proportions for preparing the solution, you need to pour water into a jar of cucumbers, and then pour it into a separate container.

This way you will determine exactly how much liquid you need. Dissolve salt in cold water. Then pour the brine over the cucumbers. We seal the top of the finished jar with a boiled nylon lid. Next, the pickle needs to be sent to ferment in a cool place. This simple recipe for delicious pickles allows you to get the finished product in 2.5 months. But after three or four days you can taste lightly salted cucumbers. If you don’t have a cellar or basement, you can store jars in the refrigerator, but then you need to use liter jars. It is important to maintain the proportions correctly. There is a tablespoon of salt per liter jar.

Pickles with oak leaves

We offer for your consideration another recipe for very tasty pickled cucumbers.

Ingredients for two three-liter jars:

1. If you take young vegetables, then three kilograms is enough.
2. You will need approximately 5 liters of brine. You need to prepare it at the rate of 1.5 tbsp. l. salt per liter of liquid.
3. We take no more than 3-5 horseradish leaves.
4. Currants of any variety - 20 leaves.
5. Cherry (young leaves) - 15 leaves.
6. Oak leaves (for a crispy crust) or walnut - 10 pcs.
7. 5 dill umbrellas are enough.
8. It is important not to overdo it with red hot pepper - 4 pods.
9. Horseradish root is optional in this recipe.

To get delicious crispy pickles for the winter (recipes are given in the article), you need to choose the right varieties of vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put horseradish root or leaves, as well as oak or walnut foliage.

We thoroughly wash all spices, as well as vegetables. Large leaves can be divided into several parts. Before pickling, soak the cucumbers in cold water overnight. This is done so that after salting the vegetables are not empty and do not take away excess liquid. This will also help make the cucumbers crispy.

After the preparatory stage, completely drain the water and wash the vegetables themselves. Chop the hot pepper and horseradish root. Put the standard ingredients and spices for pickling into the pan, then a layer of cucumbers, then more spices. Add all the vegetables and leaves in this way, alternating layers.

Dilute salt in cold purified water and pour the solution into the pan. The brine should completely cover the vegetables and spices. We put a plate on top, and put a three-liter jar of water on it so that the cucumbers do not float to the top and are well salted. In this form, we leave the workpiece at room temperature for two to five days (it all depends on the room temperature).

White flakes will soon appear on top of the brine. These are lactic bacteria. The readiness of cucumbers must be checked by taste. Next, pour the solution into a clean container, and rinse the vegetables in running water. Spices and herbs can be thrown away; we will no longer need them.

Place the cucumbers in sterilized, clean jars. Boil the brine and pour it over the workpiece. Leave the jars in this form for fifteen minutes. Next, drain the liquid again. In general, you need to fill the cucumbers with brine three times, and the third time, seal the jars with clean tin lids. Turn the containers upside down and let them cool. As with other types of preparations, it is recommended to wrap the jars until they cool completely.

The beauty of the recipe for delicious pickled crispy cucumbers is that it allows you to make a roll that can be stored in a pantry in an apartment at normal temperature; the presence of a basement in this case is not at all a prerequisite.

At first, you will notice that the brine in the jars will be cloudy, but gradually it will become clear, and sediment will appear at the bottom of the container.

Pickling cucumbers with tomatoes

As we already mentioned, you can use a variety of recipes for pickling. Delicious pickles for the winter can be prepared together with tomatoes. Thus, you can immediately get two salted vegetables in one jar.

Ingredients:

1. Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
2. Let's take the same amount of cucumbers - 1.2 kg.
3. Three dill umbrellas.
4. Cloves - 4 pcs.
5. Currant leaves (young, topmost) - 4 pcs.
6. Bay leaf - 3 pcs.
7. Sugar - 3-3.5 tbsp. l.
8. We use salt, as in other recipes, no more than 3 tbsp. l.
9. Water - 1-1.7 l.
10. Vinegar 9% - three tbsp. l.
11. Pepper - 10 peas.

Before starting cooking, sterilize the jars. You can do this for a couple. To do this, put a pan of water on the fire, and place a wire rack over the liquid, on which the jar will be placed upside down. Ten minutes is enough to process the container in this way. The cucumbers must first be soaked in water for a couple of hours, then rinsed in water and cut off the ends on both sides. Next, wash the tomatoes. Now you can put it in the jar in layers: greens, cucumbers, tomatoes. And add bay leaf and pepper on top.

Place an enamel container with liquid on the fire. As soon as it boils, pour it over the vegetables and leave to steep for 15-20 minutes. Next, pour the water into the bowl. To make the process easier, you should purchase a plastic lid with holes. This simple accessory makes the task a lot easier. Bring the water to a boil and fill it again. Add vinegar to the jar and roll it up. To cool, place the container in a warm place, wrapped in a blanket. After the jars have cooled completely, we transfer the preservation to a place for further storage. Many housewives believe that this is the recipe for the most delicious pickled cucumbers and tomatoes.

"Cold" pickled cucumber recipe

The most “delicious” recipe for pickles for the winter allows you to prepare pickles without much difficulty.

Ingredients for a three-liter jar:

1. Dill - 2-3 umbrellas are enough.
2. Oak leaves for a crunchy effect - 4 pcs.
3. Cucumbers - 2.5 kg.
4. Cherry leaves - 3 pcs.
5. The same number of currant and grape leaves - 3 pieces each.
6. Garlic (no more) - 5 pcs.
7. Water - 1.5 l.
8. Pepper - 10 peas.
9. You shouldn’t experiment with salt, so we take 3 tbsp. spoons.

This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. This could be tarragon, mint, savory, basil, etc. In order for the finished cucumbers to have a bright green tint, you need to pour 50 grams of vodka into each jar.

We wash the vegetables and herbs, and then put them in jars in layers, with spices on top. We will pickle the cucumbers using cold brine. To ensure that the salt dissolves well, first stir it in a small amount of warm water until completely dissolved, and then add cold water. The finished brine must be filtered, for example, through gauze. Place pepper on top of the greens in the jar, and then pour in the brine. The open container should be left to ferment at room temperature, covering the neck with gauze. Next, we move the jars to a cooler place (no more than +1 degree) for ten days. After this, you need to add brine to the very top and close them with hot plastic lids. Pickles are stored in a dark and cool place.

Cucumbers with bell pepper

The peculiarity of this recipe is that horseradish leaves and other greens familiar for such cases are not used to prepare the pickles. But the result is wonderful pickled vegetables.

Ingredients:

1. Bell pepper - 1 pc.
2. Cucumbers - 1.4 kg.
3. Two dill umbrellas.
4. Garlic - 5 pcs.
5. Sugar - 2.5 tbsp. l.
6. A tablespoon of salt.
7. Water - 1 l.
8. Vinegar - one tsp.
9. Black and allspice pepper.
10. Bay leaf.

We wash the cucumbers, cut them on both sides and soak for two hours. Next, put the spices and vegetables in the jars, add sweet peppers, cut into slices. Bring the water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, take clean water, boil it and pour it into jars. Let the cucumbers steep again. In the third approach, you need to prepare the brine: per liter of water you need to put a tablespoon of salt and 2.5 tablespoons of sugar. Pour fresh marinade into jars and add vinegar. After this, we seal them with tin lids. We put the jars to cool in a warm place upside down, wrapped in a blanket. The result is very tasty, the ones we presented in the article allow you to prepare pickles in different ways, try one of them - and you will certainly receive a lot of praise from your family.

1. Pickled and pickled cucumbers are not the same thing. To prepare the former, vinegar or citric acid is used, and for the latter, only salt.

2. Previously, cucumbers were pickled in wooden barrels, but now this method is rarely used. It is much more convenient to salt vegetables in ordinary glass jars. Moreover, the cucumbers turn out to be as tasty as barrel cucumbers.

3. There are two methods of pickling: cold and hot. In the first case, the vegetables are poured with cold water, and in the second, most often first with cold water and then with hot infused brine. Jars of cold-pickled cucumbers are closed with nylon lids and stored in the cold. And jars of cucumbers filled with hot water are rolled up with iron lids and can be stored at room temperature.

4. To make the pickles firm and crispy, soak them in ice water for 3-4 hours. You can keep it longer, especially if the cucumbers are purchased.

5. Vegetables and herbs need to be washed, and jars and lids need to be sterilized.

6. After filling the cucumbers with cold water, it is better to place a wide dish or basin under the jar. This is just for convenience: due to fermentation, liquid may leak through the lid.

7. Pickles will be ready in at least a month.

How to cook pickles

All ingredients are designed for one 3 liter jar. You will need about 1–1½ kg of cucumbers and approximately 1–1½ liters of water for the brine.

However, it is better to determine the exact quantity experimentally: the cucumbers must be compacted very tightly, and the jar must be filled with water to the very edge.

A very simple recipe that does not take much time and effort. The cucumbers will turn out excellent.

The salting method is cold.

Ingredients

• 2 leaves of horseradish;
• 2 cherry leaves;
• 2 dill umbrellas;
• 2 cloves of garlic;
• ½ hot pepper - optional;
• cucumbers;
• 3 tablespoons salt;
• water.

Preparation

Place horseradish, currant and cherry leaves, dill and coarsely chopped garlic and pepper on the bottom of the jar. Pack the cucumbers tightly into the jar.

Dissolve salt in a glass of water. Fill the cucumbers with clean cold water up to half the jar. Then add the saline solution and fill the jar completely with cold water. Close the jar with a tight nylon lid and immediately put it in a cool place.

Vegetables will give cucumbers an unusual, pleasant aroma. And in winter, salted carrots and peppers can be used to prepare or decorate other dishes.

The salting method is hot.

Ingredients

• 3 carrots;
• 1½ bell pepper;
• ½ hot pepper;
• 1 horseradish root;
• 2 dill umbrellas;
• cucumbers;
• 8–10 cloves of garlic;
• 7 black peppercorns;
• 7 peas of allspice;
• 2½ tablespoons salt;
• water.

Preparation

Cut the carrots into circles, small slices, and hot peppers into small pieces. Place coarsely chopped horseradish root and dill at the bottom of the jar. Tamp the cucumbers into the jar, alternating them with carrots, garlic and all types of peppers.

Dissolve salt in clean cold water and pour it over the vegetables. Close the jar with a nylon lid and leave for 3 days at room temperature. Then pour the brine into a saucepan and bring to a boil.

There is no need to wash off the resulting white coating from cucumbers. Pour boiling brine over them and seal the jar. Place it upside down and cover with a warm blanket until it cools completely.

Thanks to mustard, the cucumbers will acquire a slight spice, and the remaining ingredients will make them very fragrant.

The salting method is cold.

Ingredients

• 2 dill umbrellas;
• 1 horseradish leaf;
• 3 black currant leaves;
• 3 cherry leaves;
• cucumbers;
• 3 cloves;
• 3 tablespoons salt;
• 1 tablespoon dry mustard;
• water.

Preparation

Place dill, horseradish, currant and cherry leaves on the bottom of the jar. Tamp the cucumbers, alternating them with garlic. Leave some space at the top of the jar.

Pour salt and mustard into the jar. They will just take up the space left above. Fill the cucumbers with clean cold water. Close the jar with a nylon lid, shake slightly and place in a cool place.

Vodka will make the cucumbers even crispier and more flavorful, without being saturated with alcoholic taste.

The salting method is hot.

Ingredients

• 3 dried bay leaves;
• 3 leaves of horseradish;
• 1 dill umbrella;
• 2 cloves of garlic;
• cucumbers;
• water;
• 3 tablespoons sugar;
• 2 tablespoons salt;
• 100 ml vodka.

Preparation

Place bay leaf and horseradish leaves, dill and garlic on the bottom of the jar. Tamp down the cucumbers. Dissolve sugar and salt in clean cold water and pour over the vegetables. Pour vodka on top.

Cover the jar with gauze or a lid with holes. Leave the jar in a dark place at room temperature for 3 days, regularly removing foam from it.

On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour boiling brine over the cucumbers and roll up the jar. Turn it over, wrap it in a blanket and wait until it cools completely.

Cucumbers are lightly sour and have a subtle bready taste.

The salting method is hot.

Ingredients

• water;
• 2 tablespoons salt;
• 60 g rye bread;
• 5 dill umbrellas;
• cucumbers

Preparation

Pour water into the pan, dissolve salt in it, bring to a boil and cool. Break it and place it on the bottom of the jar along with the dill. Cut the ends off the cucumbers and place the vegetables in a jar.

Pour in the cooled brine, close the jar with a nylon lid and leave at room temperature for 3 days. On the fourth day, drain and strain the brine. Bring it to a boil and pour it over the cucumbers. If there is not enough brine, add regular boiling water to the jar.

Roll up the jar, turn it upside down and cover with a warm blanket.

It's better to protect yourself from hazardous metals getting into the products you make at home.

“Is it possible to pickle cucumbers and ferment cabbage in a stainless steel barrel?”

I contacted the editor with this problem. Pskovich Mikhail Grigorievich. Aksyutnik from Kresty.

For an answer, we rushed to our No. 1 expert and top-class expertAlexey KAZARIN.

Dear Mikhail Grigorievich, thank you for your relevant and timely question. The short answer is: you can salt and ferment in such metal barrels, but from a chemical point of view it is undesirable!

Conduct the experiment yourself

Stainless steel itself (chromium-nickel steel) is characterized by corrosion resistance due to the formation of an oxide film that has strong protective properties. And although this alloy is resistant to water, alkalis and a number of acids, this property is not absolute. Always some amount of this metal, even a tiny one, goes into solutions in an aggressive environment. If only for the simple reason that any substance, as well as a creature (noted by me), constantly strives to go where it does not exist (the law of nature).

If you want to make sure of this, do my experiment: stick a thermometer with a red alcohol ball into the ground, and after two to three weeks the alcohol will become discolored. That is, even through glass, soil reagents penetrate unhindered (well, people even turn their gaze to other planets!). Therefore, in pickled cucumbers or sauerkraut kept for a long time in a stainless steel barrel, traces of these two metals can always be found:nickel and chromium, the chemical compounds of which are very toxic.

All horrors about metals

It is worth knowing that high levels of nickel in animals cause eye disease associated with the accumulation of nickel in the cornea. Excessive intake of nickel in the body causes vitiligo. Chromium oxides are particularly toxic and may pose a risk of lung disease. Moreover, even contact with textiles painted with chromium-containing paints or leather treated with chromium can cause dermatitis.

Chromium is recognized as a carcinogen, and therefore in the European Union the use of chromium is significantly limited by a special directive. If the container is welded, then there is a possible risk of other heterogeneous substances entering the salting solutions. The content of metals in brines largely depends on the storage temperature: in cold rooms or refrigerators it is less than in apartment conditions.

When pickling vegetables, so many organic substances are released during the pickling process that it is almost impossible to predict what might happen when they come into contact with metal containers. Of course, you won’t be seriously poisoned by cucumbers or cabbage, but the taste is worse, they will always have a not particularly pleasant metallic taste.

In general, it is not recommended to salt or ferment in any metal container. Enameled buckets quickly deteriorate. That's why my wife and I always keepbring pickles or sauerkrautin glass jars, with closed polyethylene lids. And we store them in a cold room (in the garage, basement or veranda).

If there is a need to keep them in stainless barrels, then you should protect yourself from all negative phenomena by following these recommendations: seams in welded joints should be paraffinized, at least with a small layer, to prevent corrosion, and for storing salted products in stainless containers it is better useplastic bags - liners .

Crispy, spicy pickles are not only a great snack, but also a component of a variety of dishes. Don’t know how to deliciously pickle cucumbers? Read our article!

How to deliciously pickle cucumbers?

• Number of servings: 8
• Cooking time: 1 minute

Young fruits up to 15 cm in length, preferably “pimply” ones, are best suited for pickling; it has been noted that “smooth” varieties when pickled do not have such a bright taste and appetizing crunch. Before harvesting, they should be soaked in cold water for a couple of hours.

To prevent the preparations from becoming cloudy and exploding, it is important to properly prepare the jars. They must be thoroughly washed with soapy water and sterilized using one of the proven methods:

in the microwave: pour water (up to 2 cm) into a jar, place in the microwave at 800 W, remove and use after the water has boiled;

place the washed jars for 15-20 minutes in the oven, preheated to 150⁰;

stand for 20 minutes. in a water bath.

The lids should be washed using baking soda and boiled for about 5 minutes. In properly prepared jars, cucumbers are stored for a long time, and the brine does not become cloudy.

For the classic recipe you will need:

medium-sized fresh cucumbers - 2 kg;

coarse rock salt - 2-3 tbsp. l.;

a couple of leaves of horseradish (you can take a small root if you wish);

medium sized head of garlic;

a small bunch of dill - umbrellas and twigs;

1-3 leaves of currant and/or cherry;

a few peas of aromatic pepper.

Thoroughly rinse the cucumbers and greens, place some of the greens and crushed garlic cloves on the bottom of the prepared jars. Dissolve the salt in 1.3 liters of clean water at room temperature, pour the solution into the cucumbers up to the very neck of the jars. Now they need to be covered (preferably with gauze).

After 2 days, you need to drain the brine and bring to a boil. Cool at room temperature, pour over the cucumbers again and roll up the lids (you can use both metal and nylon). Store in cool and dark conditions.

How to pickle cucumbers in a saucepan in 1 day?

Want a quick, flavorful snack? Prepare lightly salted cucumbers. To do this you need to prepare:

2 kg of elastic cucumbers;

3 tbsp. l. coarse rock salt;

1.5 liters of purified or boiled water;

medium head of garlic;

a pair of currant leaves;

a bunch of aromatic dill (preferably a mixture of greens and umbrellas).

How to quickly pickle cucumbers in a bag? Fruits and greens must be thoroughly washed and salt diluted in water. Mash the garlic, place it and the washed greens (1/2 of the total volume) on the bottom of the pan. Place the cucumbers on top, then add the remaining dill and garlic.

The cucumbers need to be filled with salt water, covered and put in the refrigerator, after a day they can already be eaten. A quick, flavorful snack is ready!

Express method of pickling cucumbers in a bag

If you want to enjoy aromatic cucumbers on the same day, try the express pickling method. You will need:

fresh firm cucumbers - 1 kg;

garlic - 5-8 cloves;

greens (you can take dill, fragrant umbrellas with seeds, currant or cherry tree leaves, leaves or roots of spicy horseradish - whatever you have on hand).

Rinse the fruits well, cut the garlic cloves or crush them with a knife. Place all the ingredients in a plastic bag, tie it and shake thoroughly to mix all the ingredients. After 5-6 hours they can already be eaten, but it is advisable to wait 8 hours.

Spicy pickled cucumbers will add spice and piquancy to even the most banal menu.

• preference should be given to strong, medium-sized fruits;
• if you choose small vegetables, they will be over-salted, while larger fruits in sufficient quantity will not have time to be salted;
• It is better to pick the fruits directly from the garden early in the morning, so they will remain in a “live” state for about 2 more hours;
• before cooking, the fruits are soaked at least 4 times in water so that they become crispier and acquire proper elasticity;
• In order for the fermentation process of lightly salted cucumbers to occur according to all the rules, they should be stored in a fairly dark place.

Which salt to choose

• coarse salt is considered the most beneficial for the human body;
• preference should be given to rock salt, because this option is optimal for any type of preparation;
• if you choose another type, the fruits will end up softened, which will negatively affect the taste of the finished product.

What water to use

• when canning, it is important to pay special attention to this point, since sometimes water may be completely unsuitable for pickling crispy cucumbers;
• The ideal option is spring water, but, unfortunately, not all housewives have the opportunity to use it in the process of canning vegetables;
• an alternative to spring water will be water collected from a proven well;
• If the options proposed above are not suitable, then you should use filtered or bottled water purchased in the store.

Selecting utensils for preservation

• glassware is the best option for any workpiece; its only drawback is fragility;
• a good alternative would be dishes made from high-quality ceramics or enameled;
• in aluminum dishes it will not be possible to prepare tasty and crispy fruits due to the fact that this material is subject to oxidative processes.

What herbs will give lightly salted cucumbers an unsurpassed taste and aroma?

• Horseradish plays a special role in pickling vegetables, since it is thanks to it that the fruits acquire the proper elasticity;
• the use of currants and dill makes lightly salted cucumbers crispy, these spices imbue the fruit with a unique taste and smell;
• Without black and sweet peas, as well as bay leaves, you cannot prepare delicious lightly salted cucumbers, but it is important to remember that these ingredients should be added exclusively to hot brine;
• Garlic gives vegetables an unusual taste; in addition, it has unsurpassed disinfectant properties;
• Depending on individual taste preferences, you can use other seasonings and herbs that are loved by every housewife and her family members.

It is important to know

Using a large number of herbs and spices to create an original taste and smell significantly reduces the classic aroma.

And a few more tips from experienced housewives

• 5 pieces each of allspice, black pepper and cloves
• horseradish leaf
• three cherry leaves
• five currant leaves
• several sprigs of dill
• five cloves of garlic
• a couple of bay leaves
• for 1.5-2 liters of water 4 tablespoons of salt and 1 sugar

Wash the cucumbers well and trim the ends. Peel the garlic and rinse the herbs and leaves.

Place the cucumbers in a jar vertically, layering them with chopped garlic and leaves.

Boil the brine with salt, sugar, pepper, cloves, bay leaves.

Fill the jar with hot brine, cover with a clean towel and leave in the room for a day.

The next day we try delicious cucumbers!

Cold-processed Crispy cucumbers

5 leaves each of cherries, currants, parsley, dill umbrellas, five cloves of garlic. A couple of bay leaves and horseradish. For 1.5 liters of water, 2 tablespoons of salt and 1 sugar, allspice and black peppercorns. If desired, you can add a piece of red hot pepper.

1. Wash 2 kg of cucumbers and soak for 2-3 hours in clean cold water.
2. In a three-liter jar we put a third of the leaves and herbs, a couple of garlic. Then cut the cucumbers in half, cutting off the ends. Green again.
3. Place the cucumbers to the top, add the remaining leaves and garlic.
4. Boil water with salt, sugar, spices, bay leaf. Then cool to room temperature.
5. Pour in the cucumbers and close with a nylon lid.

You can try it every other day. They become the most delicious after 2 days. If there are few eaters and the jar is not eaten right away, then you can put it in the refrigerator and stretch out the pleasure for several days.

If desired, you can change the composition of spices and herbs in recipes. Add or remove hot pepper to taste.

Enjoy summer and delicious lightly salted cucumbers!

Best regards, Sofya Guseva!

Lightly salted cucumbers, a quick recipe for cooking in a saucepan is not much different from cooking in a jar or even in a bag. Although, of course, there will also be some important points, which will be discussed in detail in the recipe. As for the method of salting in a saucepan, it is convenient, simple and understandable.

Of course, you know the difference between lightly salted and pickled cucumbers? Green fruits are usually salted for the winter. In principle, after a couple of days of pickling, you can eat them anyway, but most people roll such cucumbers in jars to enjoy the wonderful taste and aroma of the fruit in winter. When preparing lightly salted cucumbers, there is no choice between rolling or eating. Such cucumbers can only be eaten, but they are not suitable for rolling and canning for the winter.

Advice! It is best to prepare lightly salted cucumbers in small portions to eat throughout the day. Since the salting methods are quite fast, it is recommended to simply put a new batch for salting every day. If you keep lightly salted cucumbers in brine for a long time, they will continue to absorb salt and after a couple of days they will simply become inedible.

In order for the cucumbers to be well salted in the pan, you need to take only small fruits with thin skin for pickling. Those cucumbers that have pimples on the skin are perfect for lightly salted fruits. Smooth cucumbers are salad varieties and are rarely used for pickling.

Recipe for quick cooking of lightly salted cucumbers in a saucepan

You need (per kilogram of small cucumbers with pimples):
Liter of water;
Two level tablespoons of coarse salt;
Five cloves of garlic;
One chili pepper (if you don’t like spiciness, you don’t have to add pepper);
Two stems of dill, on which umbrellas have already formed;
Three leaves of black currant;
A couple of basil leaves;
One large and young horseradish leaf;

You need to rinse in cold water and cut off the ends. To ensure that the fruits are evenly salted, you should choose them of approximately the same size and shape. It is necessary to cut off the ends: this way the brine can penetrate inside the vegetable faster, which means the appetizer will cook faster.

Take an enamel pan and place the cucumbers in it. In this recipe we make cucumbers with hot brine. The fruits must be laid vertically, again, for effective, uniform salting. After the first row of fruits, add dill umbrellas, green leaves, half garlic and pepper.

Important! It is currant and horseradish leaves that will make lightly salted cucumbers crispy, strong and elastic. So, be sure to try to find these green options.

Do not pack the cucumbers in the pan too tightly, otherwise you may lose their final crunchy properties. When the last row is laid, put the remaining garlic and pepper on the sides. Now you need to prepare the brine: add salt to hot water and dissolve it. Pour hot salted brine over the cucumbers and cover the pan with a lid. Leave for a couple of hours at room temperature to allow the brine to cool, and then put in the refrigerator for eight hours.

Agree that lightly salted cucumbers according to this recipe are quickly cooked in a saucepan. After all, after ten hours you can enjoy aromatic, crispy and tasty fruits.

Advice! If you need to reduce the pickling time, simply cut the cucumbers into smaller pieces. The finer the cucumbers are cut, the less time they ultimately need to be perfectly salted.

By the way, in order to change the taste of the finished snack, you can add other additional ingredients to the cucumbers at the pickling stage. So to speak, experiment. For example, many people add apples or even celery to the pan. Such methods delight with new unusual tastes, which will always be a good solution during the time of summer abundance.

This recipe for quick preparation of lightly salted cucumbers in a saucepan is a pleasure to cook. Even young and not very experienced housewives will be able to cope with hot brine and end up with a magnificent, aromatic and crispy snack.