Blanks / 27.10.2023

Cold pickling of cucumbers for the winter: recommendations and recipes. Recipes for quick preparation of lightly salted crispy cucumbers in a saucepan in a cold and hot way with garlic and spices Recipe with step-by-step photos of preparing lightly salted delicious cucumbers

1. Ready-made pickles should be stored at a temperature of no more than 3-5 degrees. At a higher temperature, the cucumbers may sour and soften, and the brine will become cloudy.

2. If the brine nevertheless deteriorates, becomes viscous, cloudy, it should be drained. Rinse the cucumbers with cold water and let drain. Scald the container with boiling water, place the cucumbers there and pour them with a stronger salt brine with bay leaves and black peppercorns. An enamel bucket or pan with cucumbers should be covered with a clean cloth (maybe gauze) and a circle with a weight should be placed so that the cucumbers do not float.

3. To protect cucumbers from mold, sliced horseradish root or dried horseradish leaves are sprinkled on top of the brine. You can put a canvas bag with black peppercorns in the brine in the proportion of 5 grams of pepper per 1 liter of brine.

4. It is not recommended to use oak leaves in this recipe. Practice has shown that they contribute to the souring of cucumbers.

Read in this article how to pickle cucumbers in a bucket - we will offer several recipes, tell you what containers can be used and why galvanized containers are not suitable.

Winter is just around the corner, and in our northern country at this harsh time of year you always crave fruits or vegetables grown in the summer. Therefore, our ancestors have long been concerned with how to preserve vegetables for the winter. Today we know a lot of canning methods, but, unfortunately, they most often do not preserve the vitamins in fruits and vegetables. And the regular pickling method allows you to enjoy the taste of cucumbers and preserve the vitamins in them.

How to pickle cucumbers in a bucket for the winter?

This question is relevant for all summer residents and gardeners. Therefore, there are several ways to pickle cucumbers in an enamel bucket. And we offer you different recipes, choose the one you like best.

1 option, with garlic

1. Wash the vegetables with cold water, then pour cold spring water over them for 6-8 hours so that they are saturated with moisture and release any bitterness, if any.
2. Wash and prepare the enamel bucket.
3. Peel the garlic, spices, wash them.
4. After 6-8 hours, rinse the vegetables again with cold water, then place them in a bucket, evenly sprinkling with herbs and garlic. Leave the bucket 10 centimeters incomplete. Cover the top of the cucumbers with currant, horseradish, cherry, and dill leaves.
5. To prepare the brine, you need to take a three-liter jar, put 5-6 tablespoons of salt in it, and fill it with clean cold water. Stir the salt until it dissolves in the water, and pour this brine into a bucket of vegetables. It should completely cover the cucumbers; most likely you will need more than one 3-liter jar of brine.
6. Place a lid or plate on top of the vegetables and place a weight on it. Cover the bucket with a clean cloth and place it in a spacious basin. The salting process should take place in a dark, cool room for 3-5 days.

To prepare one bucket you will need:

Cucumbers - 8 kg
- 5-6 heaped tablespoons of salt
- 3-5 liters of spring water
- Dill umbrellas - 5-6 pieces
- Horseradish roots - 50 g
- Horseradish leaves - 2-3 pieces
- Cherry leaves - 10-15 pcs.
- Oak leaves - 10 pcs.
- Black currant leaves - 10-15 pcs.
- Garlic - 3 heads

This pickling of cucumbers in a bucket for the winter will provide you with crispy cucumbers for a long time. Before eating, such cucumbers need to be rinsed from brine. You can store vegetables in a bucket on the balcony or in the pantry, but keep in mind that the aroma of pickles will penetrate everywhere, so it is better to store them in hermetically sealed containers.

Salting cucumbers in a bucket is a good thing, but it is absolutely not necessary to leave them in this large container for a long time. After salting, they can be transferred to jars and filled with brine brought to a boil. Of course, the taste will not be the same, although these vegetables will retain all the aromas of the spices added to the brine.

Pickling cucumbers in a bucket for the winter is actually a simple process; it is much more difficult to preserve them in their finished form. Therefore, we are considering recipes that will allow you to preserve salted vegetables for as long as possible. And we remind you that you need to use only enameled (without chips) containers, because galvanized ones will definitely undergo an oxidation reaction, and the products will become unusable.

Option 2, or a recipe for strong and crispy pickles in a bucket for the winter

Spices are placed at the bottom of a clean enamel bucket, then a layer of cucumbers is placed, thus alternately placing spices and cucumbers to the very top.
A bucket of vegetables is filled with brine, covered with a linen napkin on top, a plate or a wooden circle is placed on it, on which a load is placed, for example, a three-liter jar of water.

The brine is prepared at the rate of 600-800 grams of salt per bucket of water. Herbs and spices must always be fresh; this is necessary to provide the brine with vitamins and bactericidal properties.

This recipe is effective if, during the salting process, the mold that appears in the brine is removed every day, and the plate or wooden circle must be washed with boiling water. Then this recipe for how to pickle cucumbers in a bucket will fully justify itself and the cucumbers will be crispy and strong.

Ingredients for this recipe:

Cucumbers - 7-8 kg
- Spices: oak leaves, currant leaves, horseradish, cherry, dill umbrellas - to taste or by eye, so that there is not too much, but the aroma of these spices is ensured.
- Salt - 600-800 g per 10 liters of spring water.

Pickling cucumbers in a bucket for the winter with pepper

Another interesting recipe for pickling cucumbers in a bucket for the winter with hot peppers. It is designed for 10 kilograms of fresh vegetables.

To pickle cucumbers in a bucket, you need to put peeled and chopped garlic, well-washed spices at the bottom of the dish, then cucumbers in a row - it is better to place them vertically, so there are more of them. Alternate each row of vegetables with spices, cut the hot pepper and put 2-3 slices in some rows. This will be enough to ensure, firstly, the strength of the salted vegetables, secondly, the vigor and, thirdly, the aroma.

It is better to salt vegetables in an enamel bucket, but there is an opinion that cucumbers that are salted this way also turn out well in plastic containers. Surely, you have stainless steel or galvanized containers at home, but you shouldn’t use them, even if you plan on this or another site, for example, to buy a new galvanized bucket http://istr.com.ua/vedro-oczinkovannoe/ - for It won't be useful for salting.

For 10 kilograms of fresh vegetables you will need:

Large bunch of dill
-Horseradish - one medium-sized root
-Two heads of garlic
-One pod of hot pepper
-300-400 g of salt per 5 liters of water

Currant and oak leaves, dill umbrellas, parsley - by taste or by eye, as usual, add per three-liter jar, only here increase the proportions three times.
To pickle a bucket of cucumbers, you need to place a large plate or bucket lid on top and place a weight on it. Periodically remove mold that appears and rinse the plate or lid with boiling water.

Such salted vegetables will appeal to everyone, because they will be prepared without the use of preservatives or heat treatment and will retain all the beneficial substances. If you have a desire to pickle such vegetables, then our recipes - how to salt cucumbers in a bucket? - will help in the best possible way.

Hot crispy cucumbers

The calculation is given for a three-liter pan. We will cook using the hot brine method.

We will need:

cucumbers – 1.5 – 2 kg
horseradish leaf - 1 - 2 pcs
dill with umbrellas - 8 - 10 pcs
currant leaves - 8 pcs
oak leaves - 8 pcs (or cherry)
tarragon (tarragon) - sprig
black peppercorns - 10 pcs
allspice - 3 - 4 pcs
hot capsicum - to taste
bay leaf - 2 - 3 pcs
clove buds - 3 - 4 pcs.
garlic - 3 - 4 large cloves

For the brine:

water - 1 liter
salt - 2 tbsp. spoons
sugar - 1 tbsp. spoon

Preparing Ingredients

When you’ve been salting this or that vegetable for a long time, you add all the ingredients “by eye”, without particularly counting the leaves in pieces, but the ingredients in kilograms and grams. Therefore, if you add one or two more fruits, or more or less leaves of greenery, then nothing bad will happen.

But prepare the brine in strict accordance with the recipe. For a given amount of vegetables you may need a liter, one and a half, or two liters of brine. Everything will depend on the volume of your pan, large or small fruits you will salt.

Therefore, calculate its quantity yourself, but in strict accordance with the recipe and observing all proportions.

1. Wash the cucumbers and cut off the ends on both sides. Try to take fruits that are not very large in size; they have thin skin, they themselves are juicy, with tasty tender pulp and milky seeds. They are simply ideal for pickling.

Sometimes large specimens are also salted, but it is better to salt them in cut form, for example, in the form of sticks, the size of a small specimen, or even slightly smaller.

Pour cold water over them and leave for 30 - 60 minutes so that they are saturated with water and become more juicy. Cucumbers contain a large percentage of water and, after picking in hot weather, quickly lose it. Therefore, it is better to always soak them before salting. Soaking time ranges from 30 minutes to 3 hours, depending on when the vegetables were picked.

2. Prepare all ingredients immediately. Wash the leaves and let the water drain. If you use large dill stems, they need to be cut into fragments. It is advisable that the dill have an umbrella. In this form, he has already gained his full strength. Seeds begin to set in it. This means that he has practically matured.

And such dill will give the necessary taste and aroma to our pickling. There is no need to feel sorry for salting it. When you make a bookmark, you will need to generously layer them.

You yourself will feel how much to add. This intuition is already embedded in each of us in the genes. But I announced the approximate amount at the beginning of the chapter, as part of the ingredients.

3. Also cut the horseradish leaves into fragments. Sometimes its root is used, this is also allowed. For the best effect, it is planed directly into the pan, also placed in the bottom layer, in the middle and in the top layer.

Horseradish helps all products to be stored well and prevents souring, clouding of the brine and mold formation.

4. And in order for our fruits to be crispy, currant, oak and cherry leaves are added. Moreover, it is always advisable to add currant leaf; it also gives a slightly tart aroma. But you can choose between oak and cherry; either one or the other is enough.

5. If there are no oak leaves, and you limited yourself to cherry ones, then add a sprig of tarragon, or as it is called in Asia, tarragon. It will give the taste just like from a barrel, and will also allow them to remain elastic and crispy.

That's how much there is! How else! Each component is no less important when salting than the main component. And each performs its important function in this process. The main thing is to know and understand why this or that product is needed. And then you can easily select the recipe to your liking.

6. Peel the garlic and cut into slices, so it will share its juice with all other ingredients faster and better. And my grandmother, when she was pickling, always cut the garlic cloves right in the peel. Garlic is still young at this time, and the shell of the clove is still milky and soft. So she said that this gives additional taste and saves garlic.

Sometimes I remember her advice and do as she did. And sometimes I forget and peel the cloves. I wrote it simply, just in case you want to take my grandmother’s advice.

7. Prepare the pepper immediately; we use three varieties of it - black, allspice and hot chilli. Each of them, like the leaves, plays its own taste and “smell” role, so it is better if all of them are present in your recipe.

Capsicums come in varying degrees of heat. You can add half a pod of a not very strong variety, or cut off only a 1 cm piece with scissors, and this will be quite enough. It should be remembered that the main bitterness is concentrated in the seeds, so try to carefully clean them.

Wear gloves when doing this because the juice may take a long time to soak into your skin. And God forbid you rub your eye with such hands...

I already know that my pepper is extremely hot, so I’ll add it just a 1 cm piece. If you don’t know the level of hotness of your pepper, then it’s better to add the same amount, don’t risk it.

If you don’t have capsicum, you can add a pinch or another of ground red pepper.

8. Also prepare all the remaining ingredients so that you don’t accidentally forget anything.

Preparation

1. Place the first layer of cucumbers in the pan.

2. Place some of the herbs and garlic on it.

3. Then vegetables again, and garlic again. Alternate in this way until both end.

Do not overfill the pan. Expect that there will be more brine, which should completely cover the entire contents. However, it should not pour out of it.

4. Now let's make the brine. Pour water into a saucepan and bring it to a boil. Add salt and sugar, as well as all the spices, that is, a mixture of peppers, clove buds, bay leaves.

Allow the liquid to boil and turn it off. Then cover with a lid and let cool slightly.

5. Pour the resulting slightly cooled brine over the contents of the pan.

6. Cover the top with a flat plate. It will act as oppression. The plate needs to be of such a size that it completely covers all the fruits, so that they do not float up, but lie tightly to each other..

7. Leave on the kitchen counter at room temperature overnight, for 10 - 12 hours. If our fruits are small, then by morning the smallest ones can be eaten.

Of course, they have not yet gained strength, but they are already quite tasty. Eating them is pleasant and tasty!

And they will gain strength by the evening.

8. But in the morning, after taking the sample, the pan with the contents should be placed in the refrigerator. In summer the days are hot, and if you leave them in the kitchen, they will slowly begin to turn sour. And by the next day they will already be pickled, and not lightly salted.

That's basically the whole recipe. Cook and try. I hope you like the recipe.

Pickled cucumbers with vodka in a saucepan in a quick way

These green vegetables turn out very tasty and crispy when vodka is added to the marinade. And here is one of such recipes.

We will need:

cucumbers – 1.5 – 2 kg
aromatic herbs (dill, tarragon)
leaves (currant, horseradish, cherry or oak)
black pepper - 10 peas
allspice - 3 - 4 peas
clove bud - 3 - 4 pcs
garlic - 2 - 3 cloves

For filling:

water - 1 liter
salt - 1 tbsp. heaped spoon
grape vinegar - 1 tbsp. spoon
vodka - 2 tbsp. spoons

Preparation:

1. Wash the vegetables and soak them in cold water for 30 - 40 minutes, and if they were collected the day before, soak them for 3 - 4 hours. Do not cut off the ends yet.

When you soak them, you can estimate how much pouring you will need. To do this, place the fruits in a saucepan and fill them with the required amount of water so that it covers all the fruits. Then measure its volume with half liter jars. And if you need more than a liter of brine, then increase the amount of salt and other ingredients proportionally.

2. After the fruits have been saturated with water and become dense and elastic, cut off the ends on both sides. Sometimes they ask “is it possible not to cut off the ends.” Can. But in this case, the salting time will increase slightly.

3. Wash all the greens, peel the garlic and cut into slices.

Vary the amount of greens yourself. For each green layer there should be dill, about a couple of umbrellas or twigs, two currant leaves, 3 cherry leaves or two oak leaves, and a small sprig of tarragon.

There should be at least three green layers in total.

Place half the garlic and pepper in the middle.

4. Place cucumbers and herbs in a saucepan in layers.

5. Prepare the brine. To do this, boil water and add salt to it. Then let it cool and pour vinegar and vodka into the slightly cooled filling.

6. Cover the contents with a plate, it will be like oppression. Leave at room temperature for 12 hours. Then put it in the refrigerator and store it there.

As a rule, such a snack is ready after 12 hours. But they gain the most flavor on the second or third day.

They keep well and for a long time! But they should be stored in the refrigerator.

Sliced lightly salted cucumbers pickled with dry mustard

According to this recipe, they can be prepared for the winter, or you can simply cook them to eat.

We will need:

cucumbers – 1 kg
sugar - 1/4 cup
butter - 1/4 cup
vinegar 9% - 2 tbsp. spoons
garlic - 1 - 2 cloves
dill - 0.5 bunch
dry mustard - 0.5 tbsp. spoons
ground black pepper - a pinch
ground red pepper - a pinch
salt - 0.5 tbsp. spoons

Preparation:

1. Wash small fruits and cut off the ends. Cut into 4 - 6 pieces. Place in a small saucepan or bowl.

2. Chop the dill as finely as possible. If the branches are rough, it is better to cut them off. You can also chop the garlic, you can do this using a press. Or you can just chop it finely. Do as you please.

3. Place all the ingredients in a saucepan with our vegetable and mix everything.

4. Leave to infuse for 3 hours, periodically stirring the contents with a spoon. Juice will be released. This is good, our “beauties” will be salted in this juice.

5. After they have been lightly salted and released the juice, close the pan with a lid and put in the refrigerator for an hour.

6. Serve and treat your family to a delicious snack. I like to garnish this appetizer with slices of red bell pepper.

Or add pieces of cheese along with the pepper. M...m...mmm... Yummy!

This snack can be stored in the refrigerator for 4-6 days. But of course they are better and tastier when they are fresh. And, as a rule, the snack is not stored until these days.

Get ready to serve it for lunch and dinner, and for some, for breakfast...

Video about how to quickly pickle cucumbers in a saucepan in 24 hours

And this is another pickling recipe. This time in a video version. This is so that you, dear readers, can see everything with your own eyes.

How to lay out greens and cucumbers, how to pour brine, how to cover with oppression. There is, of course, nothing complicated about this. But suddenly someone, for the first time in their life, decided to salt them. And in this case, he will probably have questions.

And in order to quickly find answers to them, this video will help.

In the afterword to the recipe description it was said that the vegetables will be ready in 24 hours. But I think that by then they will already be super tasty. In general, you can crunch them in just 12 to 14 hours, or at least take a sample.

For some reason I always want to take a sample as quickly as possible. And I can even guess why. Probably because the first ones, and even the trial ones, are always the most delicious.

So cook from and according to this recipe, and crunch them to your health. And don't forget to subscribe to our channel on YouTube. It was created especially for you, dear friends. To not only write recipes, but also show you the whole process live. And don’t forget to click on the bell so you don’t miss new and interesting things!

Daily crispy cucumbers in mineral water - cold method

Another brine option that can be used to “salt” our vegetables is the cold method. But unlike just the cold method, this option cooks much faster. In just 24 hours, our preparations will delight us with their wonderful taste.

And the secret is that we will not use ordinary water as a liquid, but mineral water, and also with gas. Gas bubbles quite easily and quickly penetrate the structure of the fruit, and within a day the delicious crispy snack can be served.

We will need:

cucumbers – 1.5 – 2 kg
sparkling mineral water - 1.5 liters
dill - 2 bunches
garlic - 8 - 10 cloves
salt - 3 tbsp. spoons

All! No other herbs, spices or peppers. Minimum of everything, maximum of taste!

Preparation:

1. Pour sparkling mineral water into a jar or jug. Pour salt into it. The calculation of salt should be as follows: for half a liter of water, 1 tbsp. spoon of salt. That is, for 1.5 liters of water we must add 3 tbsp. spoons of salt.

Use coarse salt. And if you have sea salt, it will be just wonderful.

Mix water with salt and leave to disperse.

2. Wash the fruits and cut off the ends on both sides.

3. Place 1 bunch of dill on the bottom of the pan, right with the sprigs. You can only cut it into two parts for convenience.

4. Wash the garlic cloves and crush them on the board with the back of a knife. There is no need to clean it. We will lay it out directly in the peel.

Place half the garlic on the dill.

5. Then arrange all the cucumbers tightly on top.

6. Put garlic on them again, and cover everything with the remaining bunch of dill, which is also cut into two or three parts.

7. Stir the salt in the mineral water again and pour it over the contents of the pan.

8. Cover with a lid and let stand at room temperature for 6 - 8 hours. Then put it in the refrigerator for another 16 - 18 hours.

After the allotted time, take out our crispy delight and serve. Despite the fact that the salting method was cold, thanks to mineral water we got the finished result in just a day. And if there was ordinary water, then I would only have to try them - like that on the third day.

Gas bubbles and salt did their job quickly and perfectly. For which we are very grateful to them!)

Recipe with garlic and soy sauce

This recipe is very unusual, interesting and incredibly tasty. It will take exactly one day for crispy vegetables to become completely ready for consumption.

We will need:

cucumbers – 1 kg
garlic 2 cloves
soy sauce - 2 tbsp. spoons
apple cider vinegar - 50 ml
hot capsicum - 0.5 pcs
vegetable oil - 2 tbsp. spoons
salt - 4 tbsp. spoons (without slide)
sugar - 3.5 tbsp. spoons
water - 800 ml

Preparation:

1. Wash the fruits and cut into 4 parts, without cutting to the end from the tail side, about one and a half to two centimeters.

Place them in a saucepan and sprinkle with salt. Mix with your hands and leave for 40 minutes so that they are lightly salted outside and inside and release the juice.

2. Pour 2 partial tablespoons of salt and all the sugar and vinegar into cold water. Stir and leave to dissolve all crystals.

3. Cut the garlic cloves into two halves.

4. Cut the hot capsicum into rings. Use a specimen that is not very sharp, otherwise the finished product will be too spicy. And it will be difficult to eat.

Take part of the pepper without seeds, or peel the seeds. They contain the main bitterness.

5. Drain any juice from the vegetables. We don't need him anymore. Along with it, we drained all the excess salt.

6. Heat the oil in a frying pan, place the chopped pepper pieces in it, stir and immediately turn off the heat.

7. Pour boiling oil, with the pepper located there, over our fruits and mix. We try to do this carefully so as not to break our beauty.

8. Pour in soy sauce, add garlic. And mix gently again.

9. Pour in the mixed brine. Leave to pickle at room temperature for a day. During this time, stir the contents several times.

After a day, the aromatic crispy snack with soy sauce is ready. You can try, eat and enjoy!

Snack cucumbers in tomato sauce

In almost all the recipes offered today, you can add tomatoes along with our today's heroes. But you need to know that tomatoes will take a little longer to pickle.

I don’t want to repeat myself and describe the same recipes, but with the addition of tomatoes. Therefore, we will prepare cucumbers not with whole tomatoes, but with twisted ones, that is, with tomato juice.

I already have a recipe that we used to preserve it. Preparing for the winter is always good! Why not use a faster method and, without waiting for winter when we open the treasured jar, eat such a delicious dish just a day after preparation?!

So, let's get started. We should have a very tasty snack.

We will need:

cucumbers - 1.5 kg
tomato juice - 1.5 liters
garlic - 6 cloves
dill - bunch
tarragon - 2 sprigs
salt - 3 tbsp. spoons

Preparation:

1. We probably don’t have tomato juice, so let’s start preparing it. To do this, wash the tomatoes and grind them in a meat grinder, or chop them in a blender. As is already clear from the list of ingredients, we will need 1.5 liters of juice.

Twist, measure out the required volume and pour the juice into the pan and set aside for now.

2. Wash the fruits and cut off the ends on both sides. You can leave them whole, or you can cut them into two halves.

3. Peel the garlic and cut into thin slices. Cut the dill into two or three parts. And if the stems are large, then you can cut them smaller. So that it is convenient to put it in the pan.

4. Place the pan with tomato juice on the fire and bring to a boil. Add salt and stir.

5. While the juice is boiling, place herbs, garlic and cucumbers in layers in a saucepan.

6. Pour boiling juice over the contents and leave to cool and salt for 10 - 12 hours.

7. After the allotted time, you can try them. And store what you haven’t finished in the refrigerator. After another 12 hours, our crispy delight will gain even more strength and flavor. And eating it will be even more pleasant and tastier.

This is a very simple recipe, basically like all the others. “Salting” your favorite vegetable in any way is very, very simple. The main thing is not to shift or add salt, and everything else is options and variations.

So feel free to get down to business, salt, eat and crunch to your health.

And in conclusion, a few main points.

How to pickle cucumbers to make them tasty and crispy

Be sure to soak cucumbers in cold water before pickling. It is advisable that the water be filtered or spring water
soaking time can range from 30 minutes to 3 - 4 hours, depending on how long ago you harvested
You should not salt those fruits that have been lying idle and out of the refrigerator for more than two days, it will be difficult to make them crispy
Do not use too small or too large fruits for pickling. Both of them will quickly become soft, so you won’t be able to get any crunch or taste from them.
try to pickle beautiful fruits. Uneven, hooked, yellow - they discourage your appetite, and you don’t want to eat them. Any product should already visually arouse your appetite!
Be sure to try the tip of the vegetable from the “butt” side, it should not be bitter. The bitterness during pickling will not go away, and will certainly ruin your entire experience of eating such a product.
Before pickling, be sure to cut off both ends of the fruit. This is necessary for quick salting. The brine will penetrate the pulp faster through the cuts.
There are methods in which the cucumber is also pierced in several places with a toothpick and even a knife. This is done when they want to achieve faster results. But this is at the discretion of everyone. I don't use this method
In order for the finished product to be crispy, you need to use oak, cherry and currant leaves for the marinade. For the same purposes, add a little vodka to the brine.

Tarragon is used to get the taste of barrel fruits
To ensure that the fruits do not turn sour and mold for a long time, horseradish leaves and root are added. Dry mustard is used for the same purpose.
Anise is also added for aroma and taste.
In order for the taste and aroma of the finished product to be more intense, the greens must be fresh and green, and in no case withered, limp or old
The closer the fruits are to each other during pickling, the better the pickling process occurs. Therefore, not too heavy pressure is used to press all the fruits and so that they scatter throughout the brine. As a rule, I simply cover them with a flat plate of the appropriate size.
For pickling, it is better to use coarse salt, sea salt is fine. It is not advisable to use fine “Extra” salt and it is completely undesirable to use iodized salt
so that the color of vegetables remains green when pickling, they are first doused with boiling water and then immediately immersed in cold water

And they also say that the crispiest cucumbers are those picked on the new moon, or in the first quarter of the moon.

These are not too sophisticated, but very useful tips. I think that you will find something useful for yourself from today’s article. Someone gives advice, someone gives a recipe. And someone will need both!

And if you found today’s article actually useful for yourself, then share it with your friends by clicking on the social networking buttons. For me this will mean your support. For which I want to say “THANK YOU SO MUCH” to everyone in advance!

And to everyone who already crunches lightly salted cucumbers

Bon appetit!

Pickling lightly salted cucumbers does not require much effort or time. This preparation option can be called intermediate between fresh vegetables and pickles for the winter. It allows you to quickly prepare a tasty, crispy, aromatic snack that harmoniously combines the delicate sweetness of cucumber, salt, pungency, bitterness and spiciness of all kinds of herbs.

Each housewife finds the most suitable recipes for herself or creates her own, trying to pickle lightly salted cucumbers so that they are crispy and delight with a rich taste. Main The cold method is considered classic, but to speed up salting, some people pour hot brine over the cucumbers or cook them in their own juice in a bag. We offer several simple step-by-step recipes with photos and various combinations of ingredients.

Recipes for lightly salted cucumbers

For lightly salted cucumbers, unlike winter preparations, you can use almost all varieties of cucumbers, but it is important to understand that delicate salad cucumbers with thin skin will soften much faster and should be eaten immediately. In large portions, pickled or pickled greens will better retain their crispy elasticity. for canning purposes: spiky, with tubercles and pimples. Before cooking, they need to be washed thoroughly, and purchased ones or collected “not today” would also be properly soaked for 2-4 hours in cold water, cutting off the tops on both sides.

If you are interested in how to pickle lightly salted cucumbers quick way in a saucepan, – this option is quite suitable. For cooking, it is recommended to take fruits of approximately the same size (small ones can be whole, and large ones can be cut lengthwise into 2-4 parts) so that they are evenly salted. Spices can be added in the minimum quantity specified in the recipe, or expand their list to suit your taste.

The pan should be enameled or steel; it is better not to use aluminum or galvanized containers.

Number of servings/volume: 3 l

Ingredients:

fresh cucumbers – 2-2.5 kg;
purified water (for brine) – 1.5-2 l;
rock salt – 4-5 tbsp. l.;
garlic – 5-7 cloves;
fresh/dry dill (umbrellas) – 1 bunch/4-5 pcs.

Cooking technology:

Place the washed cucumbers in a saucepan, sprinkle with chopped garlic and dill.
Prepare brine at the rate of 2-3 tbsp. l. salt per 1 liter of water. Heat the water, add salt and stir until it is completely dissolved.
Pour the cooled brine into the pan, cover with a lid and leave in a cool place. To ensure that the cucumbers are completely immersed in the brine, you can place a slight pressure on top.

If you lightly salt cucumbers in a saucepan with cold water, then they will need about 2 days to be fully ready. Using hot brine helps speed up the process significantly.

Cucumbers drenched in hot brine are salted for 3-4 hours. To prepare them, you can use a basic set of spices and herbs, adding the usual dill, garlic, pepper and horseradish, cherry leaves, laurel and black currant. For those who love culinary experiments, we suggest trying tender, juicy and crispy, moderately salted cucumbers with a refreshing mint flavor.

Number of servings/volume: 3-5 servings

Ingredients:

fresh cucumbers – 0.8 kg;
purified water (for brine) – 1 l;
coarse rock/sea salt – 1 tbsp. l./1.5-2 tbsp. l.;
fresh/dried mint – 2-3 sprigs/1 tsp;
garlic – 2-3 cloves;
fresh dill - 1 bunch.

Cooking technology:

Wash the cucumbers thoroughly and soak for 1 hour in cold water.
Rinse the greens, chop the dill finely with a knife or tear it with your hands. Peel the garlic and cut it into slices.
Pour water for the brine into the pan and put it on the fire. When it boils, add salt and mint.
Cut the soaked cucumbers into bars or circles of approximately the same thickness.
Place some of the dill and garlic on the bottom of the container, then all the cucumbers, layering them with the remaining spices.
Fill the contents of the container with boiling brine, close the lid tightly and let it brew for 4-5 hours.

This preparation should be stored in the refrigerator. And after it is eaten, it is recommended to reuse the brine by bringing it to a boil and pouring it over a new portion of cucumbers.

For those who prefer pickled vegetables with a mild sourness, we suggest cold-grinding cucumbers in a jar according to the national Hungarian cuisine recipe.

Number of servings/volume: 3 l

Ingredients:

fresh cucumbers – 1.8-2 kg;
purified water (for brine) – 1.5 l;
rock salt - 1.5-2 tbsp. l.;
horseradish, leaves/root (pieces) – 2-3 pcs./5-7 pcs.;
fresh dill – 1 bunch;
black bread - 1 slice;
table/natural vinegar – 4-5/8-10 drops.

Cooking technology:

We wash fresh medium-sized cucumbers well, cut off the tops and make 2-3 cm cuts along the middle on both sides.
Place the cucumbers in a clean, dry (sterilized) jar, interspersed with dill stems and horseradish leaves (root pieces).
In a filled jar, place a slice of black bread on top of the cucumbers, dripping vinegar onto it.
Boil water, dissolve salt in it (in the proportion of 1 tbsp per 1 liter). Cool the finished brine and pour it over the cucumbers.
Cover the jar with a saucer and leave in a warm place. After 24 hours, the brine will begin to become cloudy, and after 3-4 days of fermentation it will become transparent again.
Drain the lightened brine, rinse the cucumbers with cold water and transfer to another jar. Fill with strained brine again and put in the refrigerator.

A savory appetizer of pickled lightly salted cucumbers is ready. It is best served with hot boiled potatoes, fried meat or lard with black bread.

Fast pickling cucumbersin the package- one of the easiest and most convenient methods, which is preferred by many modern housewives. It is simply simple in technology and saves a lot of time, allowing you to do without preparing brine, since the vegetables are cooked in their own juice.

Number of servings/volume: 3-5 servings

Ingredients:

fresh cucumbers – 1 kg;
rock salt – 1-1.5 tbsp. l.;
sugar – 1 tsp;
olive oil – 1 tbsp. l.;
natural vinegar – 1 tsp;
black peppercorns/chili – 5-7 pcs./0.5-1 pcs.;
allspice peas – 3-5 pcs.;
bay leaf – 2-3 pcs.;
garlic – 3-4 cloves;
fresh herbs (dill/basil/parsley) – 1 bunch.

Cooking technology:

We cut washed small cucumbers on both sides, cut large ones as convenient (lengthwise or crosswise), and put them in a tight plastic bag.
Sprinkle the cucumbers with salt and sugar, crushed garlic and finely chopped herbs, add pepper, bay leaf, vinegar and oil.
Tie the neck of the bag with a knot or fasten it with a zipper (if available). Shake vigorously for 3-5 minutes so that all ingredients are well mixed.
Leave the cucumbers at room temperature for 20-30 minutes, after which you can try them. The taste and aroma will be more intense if you keep the product in the refrigerator for 2-3 hours.

Cucumbers marinated in oil soften faster and become less crunchy, so it’s better to cook them in small portions and eat them the same day.

You will find a few more interesting recipes for pickling cucumbers in a bag in the article on our website.

Video

For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, pull, shed, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are those grown with your own hands!

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Who doesn’t love to eat salty crispy cucumbers! If you follow some simple salting rules, even the most ordinary recipe for preparing cucumbers will turn them into an appetizing and tasty delicacy.

There are two ways to pickle cucumbers: cold and hot.

Their only difference is that in one case the vegetables are poured with cold water, in the other with boiling water.

There are certain nuances of preparing lightly salted and pickled cucumbers, which must be carried out regardless of the pickling method.

When salting, follow the general rules:

It is recommended to pickle cucumbers on the day of harvest, before the vegetables lose their elastic structure and become soft. Ignoring this rule may lead to loss of the characteristic crunch.
It is better to salt fruits of different sizes separately so that the marinade evenly saturates each vegetable.
Preparation of brine requires specially prepared water. It should be filtered, and ideally from a well or source.
To make cucumbers crispy nicely, they need to be soaked in cold water for 2.5 - 3 hours.
Any container used for pickling must be carefully prepared:

Wash glass jars with baking soda slurry and steam;
Rinse the barrel thoroughly until the water is clear of sawdust and the characteristic odor disappears. Next, you need to fill it with water and leave it for several days so that it dries out and small cracks and gaps disappear. Wash with a solution of soda - 1 teaspoon per 2 liters. water;

Attention: Preparing the barrel should begin several weeks before harvest.

It is better to use an enameled bucket or pan. They are first washed with hot water and baking soda, which must be poured onto a damp sponge and rubbed on the inner walls of the container and the lid.

Leaves of fruit trees and bushes, for example, cherry and currant, should be added to the usual spices. Oak leaves are indispensable in preparing cucumbers, as they impart a tart taste and aroma.
Spices should be distributed evenly over the entire area of the container. To do this, the recommended amount of seasonings should be approximately divided into 3 equal portions. The first part is placed on the bottom, the second in the middle, the third and last - on top of all the cucumbers, just before pouring.
It is necessary to store pickled vegetables in a cool place where the temperature varies from - 1 to + 4 degrees Celsius. This could be a refrigerator or a basement.

Cold methods of pickling cucumbers

Interestingly, the advantage of cold pickling is the absence of any preservatives and vinegar in the filling, which are used in the hot method.

1 way

Ingredients:

Cucumbers are selected according to the capacity of the container, provided that they fit tightly together.

Spices for a 3 liter jar:

hot pepper – 1 pc.;
garlic – 6 medium cloves;
dill - 3 umbrellas or 3 teaspoons of dry herbs;
black pepper – 10 peas;
leaves – 3 cherry and 2 oak;
table mustard powder – 1 teaspoon.

Brine: for 0.5 l. water 1 tbsp. a spoonful of table salt.

Cooking process:

Divide the spices into 3 equal parts. Place one part on the bottom of the jar.
Place the cucumbers vertically so that they are close to each other.
Having filled the jar to the middle, add the second part of the spices.
Having placed all the fruits tightly to the top, add the remaining seasoning and mustard.
Pour brine over the cucumbers, cover with gauze and leave at room temperature for 1.5 - 2 days until they ferment.
Next, drain the brine, boil it and cool.
Pour the resulting solution back into the jar and close it with a nylon lid.

It is better to store such a product in a cool place, so the cucumbers will retain their taste longer.

2 way

The simplest and easiest preparation method, the only disadvantage of such cucumbers is their short shelf life. This method for preparing cucumbers for the winter is not suitable - cucumbers after pickling like this will be ready in a couple of days and are intended for immediate consumption.

Ingredients:

cucumbers – 1 kg;
table salt – 2 tbsp. spoons;
garlic – 4 cloves;
fresh dill – 1 bunch;
black pepper – 5 peas.

Preparation steps:

Wash the cucumbers in cold water and cut off the ends on both sides.
Place the prepared cucumbers in a tight bag, sprinkle with salt and mix thoroughly.
Cut each clove of garlic in half and crush it with a special crusher or the surface of a knife.
Add garlic, chopped dill and pepper to the cucumbers and mix.
Keep at room temperature for 2.5 – 3 hours.

Pickled cucumbers can be stored in the refrigerator for 5 days.

3 way

“Grandma’s way”, in a tub or in a barrel. In the modern world, this salting method is not for the lazy. The downside is the large number of fruits for pickling.

Ingredients:

cucumbers – 50 kg;
garlic – 150 gr.;
dill – 1.5 kg;
– 250 gr.;
leaves - 0.5 kg of cherry and 0.5 kg of currant.

Note: oak leaves are not taken because the container is wooden. It will transfer its smell and tart taste to the fruits.

Brine: for 12 liters of boiled water:

for small fruits – 800 g;
for large and large – 1 kg 200 g.

The cooking method is simple:

Spices are placed at the bottom of the tub or barrel, previously divided into 3 equal parts.
Lay out the cucumbers in a horizontal position to the middle, and add the next part of the seasonings.
Fill the container to the top, add the remaining spices and add brine.

It is necessary to put pressure on top so that the fruits are constantly in brine. Barrel cucumbers should be stored in a cool place.

The given recipes for pickling cucumbers are very easy to follow and do not require a long preservation procedure, so they are suitable even for beginners.

From this video you will learn a simple way to cold pickle cucumbers:

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Cold pickling of cucumbers for the winter: recommendations and recipes. Recipes for quick preparation of lightly salted crispy cucumbers in a saucepan in a cold and hot way with garlic and spices Recipe with step-by-step photos of preparing lightly salted delicious cucumbers