For many, salted cucumbers are one ofmost favorite snacks. This unpretentious vegetable, successfully salted by an experienced hostess, perfectly combines with boiled potatoes and fried meat. The savory taste of salted cucumbers (with the recipe can be found in the article) perfectly complement any dish. Creating treats does not take much time. Each housewife has his own recipe for cooking salted cucumbers. This product is salted in a package, in a jar, in a saucepan, in mineral water, etc. Some people prefer to prepare a snack according to the recipe of classic salted cucumbers, others add interesting additions to the instructions and put cucumbers together with apples, tomatoes and other fruits and vegetables, add various spices. How to quickly cook a popular snack - salted cucumbers? What you need to know the hostess? Information on the secrets and intricacies of cooking salted cucumbers, on a quick recipe, etc., is contained in the article.
How to choose?
For cooking salted cucumbers prescriptionIt is very important to choose the right vegetables. For salting can not be used sluggish, bitter and begin to turn yellow. The ideal option, according to the hostess, are thin-skinned cucumbers of small size. In addition, they must necessarily be strong and pimply. As the best craftswomen call cucumbers "Nezhinski", but others will do. It is important that the fruits are about the same size - this is necessary for uniform salting.
What water to fill?
Whatever recipe salted cucumbersused for cooking, you should pay particular attention to the water in which salting will occur. Fruits absorb water in themselves, so you should use bottled water instead of tap water. In extreme cases, you can filter the tap and, pouring it into an enamel pan, put a silver spoon there for a few hours. For soaking and brine for 5 kg of vegetables is enough 10 liters ten liters of water.
What is the use of dishes?
In order to achieve high qualitysalted cucumbers, should for their preparation use enameled, glass or ceramic dishes. A good option, according to the housewives, is the bank, but it is much more convenient to use the pot, according to many. Tightly tamped vegetables in a jar or other container lose their crispiness. In order for cucumbers to be completely filled with brine, it follows, as advised by the skilled workers, to use the weights placed on a plate or lid with a smaller diameter than the container in which the vegetables are salted.
How to soak?
One of the most important in the preparation of deliciousLightly salted cucumbers is the process of soaking them, necessary for the fruit to be more crispy and strong. For soaking, they are poured with clean water and left for three to four hours. Housewives are advised not to neglect this stage - he is guaranteed to "give" you delicious, crunchy, elastic cucumbers.
How to salt?
Whatever recipe salted cucumbers attractedYour attention should be aware that only rock salt can be used for cooking. Iodized and marine can not be used. It is necessary to take large rock salt, small vegetables can be made soft. The optimum level of salted fruits can be achieved by putting two tbsp per liter of water. spoons of salt.
What herbs and spices are used?
For the preparation of very tasty saltedcucumbers irreplaceable is a bouquet of spices and herbs that will give the fruit an unforgettable taste and aroma. Authors of recipes recommend to definitely take advantage of dill, currant leaves, horseradish, garlic. Dill will give vegetables easily guessed, a special smell, currants will give crispness, horseradish will create a wit and an unforgettable taste, in addition, the fruits will be protected from mildew, garlic will disinfect the product and bring in its flavor. In the hot pickle pickles are also recommended to add pepper and bay leaf (black peas or allspice).
How to diversify the taste?
Some housewives who want to diversify the tastelightly salted cucumbers are recommended to choose recipes with the addition of apples or various berries, which will give the dish a thin sourness and an interesting flavor. With apples and currants, both black and red, the classic taste of the product can be somewhat modified, so they are recommended to be added to the brine little by little to determine their preferences.
How much time do I need to spend?
You can speed up the process if you use toof this recipe describing the pickling of fruit in the package. The classic recipe for cooking cucumbers in hot brine provides that the dish will be ready in a day. When using cold brine, you will have to wait 2 or 3 days. In the package, a lightly salted snack will be ready in the course of 1-2 hours.
How to store?
It is known that lightly salted cucumbers gradually turn into salted ones. Those for whom it is important to keep their salinity should consider the recommendations of experienced housewives:
- It is better to store ready-salted cucumbers in the refrigerator - the cold slows down the fermentation process, and cucumbers will remain slightly salted a little longer.
- Cooking should be a little - just as you eat, add fresh cucumbers to the brine.
The classic recipe for crispy salted cucumbers
In order to quickly cook delicious, crunchy salted cucumbers, you need to use:
- one and a half kilograms of cucumbers;
- 1 head of garlic;
- dill umbrellas;
- leaves of currant (black), horseradish, cherry;
- sweet peppers;
- hot pepper (to taste);
- two art. spoons of salt;
- one liter of water;
- one article l Sahara.
It should be noted that horseradish (roots and leaves) crunchiness and elasticity are attached to ready-to-eat salted fruits.
Cooking!
According to this traditional recipelightly salted crispy cucumbers vegetables should be washed and pour for 2-3 hours with cold water (it is better to use well), add horseradish leaves. Thanks to this procedure, the cucumbers will become crispy. Pepper and garlic cut into pieces. Further, to cook salted cucumbers in this classic recipe, put currant leaves and cherries, dill (umbrellas) and garlic (peeled), pepper (sweet peas and hot) into the pan (enameled). They should lay out a layer of cucumbers.
Greens are laid on top again. Then they spread the 2nd layer of cucumbers and again they are covered with dill, cherry or currant leaves, horseradish, and pepper and garlic are placed.
Then prepare a brine using one liter of water,two art. spoons of salt and one article. spoon of sugar, and bring to a boil. Hot pickle poured cucumbers so that it covers them completely. After that, cover the pan with a lid and leave at room temperature until the brine cools. Then it is removed in the refrigerator.
After one day lightly salted tastycucumbers will be ready. If you wish to speed up the salting, the craftswomen recommend pre-cutting the tails of cucumbers and cutting the vegetables with a knife in several places.
Options
The above recipe is classic.As options, recipes are used using a variety of spices and herbs (celery, tarragon, basil, cherry or currant leaves, oak, parsley, oregano, oregano, thyme, cilantro). In addition, you can add sour apple, vinegar or bread to the pickle.
Cooking lightly-salted crispy cucumbers quickly: recipe
Use:
- 2 kilograms of cucumbers.
- Horseradish leaves - up to 10 pcs.
- Dill - up to 10 umbrellas.
- Pepper (black, pea) - half a teaspoon.
- Pepper (fragrant) - ten pieces.
- Bay leaf - five pieces.
- Carnation - 3-5 pcs.
- Mustard (seed) - half a teaspoon.
- Water - 2 liters.
- Salt (stone, large) - 4 tablespoons.
Preparation
Cucumbers should be picked and rinsed.Next you need to prepare the pan (enameled). Wash horseradish and dill, place them on the bottom of the pan. Pepper peas are laid out on top of them (sweet and black), cloves, bay leaves, mustard and other spices to taste. Then again lay out cucumbers (bottom should lie those that are larger).
In a separate saucepan, dissolve the salt, bring toboiling and boiling brine pour the prepared cucumbers. The saucepan is covered with a plate with a diameter smaller than the diameter of the pan used and then a lid.
Cucumbers are left to pickle at room temperature for 6-8 hours, then the pan with them is sent to the refrigerator. After cooling, they are served to the table.
Even faster
Use:
- One kilogram of cucumbers.
- 1 bunch of greens (dill, horseradish, cherry leaves and currants).
- Garlic (3 tooth.).
- Salt (large): 1 tbsp. l
- Cumin: one teaspoon (if desired).
- Plastic container with a tight lid or plastic bag.
Stages of preparation
Dill and other herbs torn hands, put inpackage. The tails are cut off the cucumbers, after which the vegetables are also sent to the bag. Garlic is squeezed through a garlic press or crushed with a knife. Cumin seeds knead in a mortar or with a rolling pin. Cumin, salt and garlic are added to the bag, they are tightly tied and thoroughly shaken so that the cucumbers are fully mixed with all the ingredients. Next, put the package on a plate and clean for 1 h in the refrigerator. During this time, lightly salted crispy cucumbers will be fully prepared.
Another quick, simple and economical recipe
Composed of:
- 600 g cucumbers;
- garlic (1-3 tooth.);
- 2/3 tsp. fine salt;
- dill (to taste).
Small cucumbers washed, cut alonghalved or quartered, laid out in a deep bowl. Garlic cloves are peeled, cut into slices, spread to cucumbers. Umbrellas and dill are also added there. Add salt to cucumbers, mix everything thoroughly with your hands. Cucumbers spread in a plastic bag, from which the air is released. Then it is tightly tied and left for 1 h at room temperature. After the allotted time, you can try quick salted cucumbers. Enjoy your meal!
