Instant recipes for lightly salted crispy cucumbers in a hot and cold saucepan with garlic and spices
Usually lightly salted cucumbers are cooked in a jar. But for this you can use other containers. For example, there are numerous recipes for salted cucumbers in a saucepan.
The subtleties of cooking lightly salted cucumbers in a saucepan
Before making lightly salted cucumbers, it is recommended to study the following features:
- Better to take cucumbers with pimples. These vegetables are specially designed for pickling, so they don't soften as much.
- It is desirable that the cucumbers are approximately the same size. So they are salted evenly.
- Be sure to cut off the ends. They accumulate nitrates.
- For even salting, the cucumbers can be placed vertically.
- Vegetables should not be tamped tightly into the pan; they must float freely in the brine to soak better.
- You can cover the pot with a lid or towel. Do not cover it with cling film, otherwise the fermentation process will proceed very slowly.
Moreover, each housewife can have her own tricks for cooking lightly salted cucumbers. The main thing is to prepare the brine correctly, otherwise the vegetables will not be soaked normally.
Selecting and preparing vegetables before starting cooking
To make the cucumbers tasty, they must be properly prepared:
- Gather vegetables in dry weather. If the weather is rainy, vegetables become too juicy and spoil quickly.
- After picking, the cucumbers are left in a cold place for a couple of days. Better if they stick a little.
- Vegetables are soaked in water 3 hours before salting. This will make them delicious and crispy.
- Cucumbers must be washed very carefully. It is a vegetable that grows on the ground and is almost always full of dirt. Most bacteria are found in the soil, and if the dirt is not washed well, they will begin to multiply right in the pot.
Special attention should be paid to the preparation of spices. Greens also need to be rinsed well so that there is no dirt. With greens, not only bacteria, but also small insects can get into the pan, so you need to sort it out carefully.
How to cook lightly salted cucumbers in a saucepan
There are many recipes for grilling cucumbers. In this case, you can strictly follow the recipe or add spices to your liking.
The classic recipe for a 2-liter can
You need to take the following ingredients:
- 1 kg of cucumbers;
- horseradish root and leaves;
- half a head of garlic;
- 1 tbsp. l. dry dill;
- 3 tbsp. l. salt;
- 1 liter of water.
This amount of ingredients fits in a two-liter jar, but you can pickle vegetables in a saucepan. Pour cucumbers with cold water and hold for 2-3 hours, this will make them crisper. Cut off their tails and transfer them to a salting container.
Prepare the brine. For this purpose, boil the water and add salt to it. Put chopped horseradish leaf and garlic, whole horseradish leaves, dill with the cucumbers. Fill the container with the resulting brine.
Quick recipe in 5 minutes
To quickly pickle cucumbers, you need the following components:
- directly the cucumbers themselves - 1 kg;
- water - 1 l;
- salt - 3 tbsp. l .;
- sugar - 0.5 tsp;
- cherry leaves;
- fresh dill and dill umbrellas.
Put all the ingredients in a saucepan, add water and boil. Then remove from heat and leave to cool. Cover with a tight lid. Such cucumbers can be eaten within a few hours after preparation.
In cold water
Salting in cold water allows the hostess to save a little time. But in this case, lightly salted cucumbers can be eaten in about a day.
For this recipe you need to take:
- cucumbers - 1 kg;
- garlic - 3 cloves;
- ground pepper;
- horseradish leaves;
- dill greens;
- hot pepper - half a pod;
- salt - 70 g;
- water - 2 l.
Place all ingredients in a saucepan. Cutting the pepper is also not recommended, otherwise the cucumbers will turn out to be too spicy. Cover with cold water, cover and leave in a warm place. If you put the container in the refrigerator, vegetables will sour longer.
No vinegar
In the process of cooking lightly salted cucumbers, you do not need to add vinegar. It does not slow down the time of their fermentation, but they acquire a sharp vinegar taste and smell. If you want to salt the cucumbers for the winter, you can add a small amount of vinegar to increase their shelf life (1 tablespoon per three-liter jar).
Cold and fast way with mineral water
Cucumbers are especially crispy with mineral water. To make such a simple dish, you will need:
- 1 kg of cucumbers;
- 2 tbsp. l. salt;
- 1.5 liter bottle of carbonated mineral water;
- dill and parsley;
- half a head of garlic.
Prepare the cucumbers, remove the tips from both sides. Put some of the herbs on the bottom of the pan, add a little chopped garlic, then cucumbers. On top of them is the remaining garlic and herbs. Add salt to the water, stir well and pour the cucumbers with the prepared brine. Press down with a plate and send to a cool place for a day. After the specified time, you can eat cucumbers.
Hot with spices
Black and allspice, garlic, dry or fresh dill, leaves and currants, horseradish root go well with cucumbers. You can add oak leaves, anise, cloves, bay leaves - but this is not for everyone.
It tastes good when you add Korean carrot seasoning. Vegetables must be covered with spices and herbs, and then covered with hot marinade. To prepare it, you need to take 2 tbsp for 1.5 liters of water. l. salt with a slide.
With garlic and herbs
When pickling cucumbers, you must definitely add garlic - it gives a pronounced taste to the dish. You can use a variety of herbs, but dill works best.
You can salt cucumbers according to this recipe:
- Wash 1 kg of cucumbers well, cut off the ends on both sides, put on the bottom of the pan.
- Lay a layer of dill on top, then another layer of chopped parsley. Add some cilantro (a few sprigs) and green onions if desired.
- 4-5 cloves of garlic, press down and cut into strips, toss into a saucepan.
- Prepare the marinade. Boil 1.5 liters of water, add 70 g of salt, stir until it dissolves.
- Pour the cooked marinade into a saucepan with vegetables.
This salting will be ready for use in 1-2 days. And you can leave the cucumbers for longer,
With dry mustard
Cucumbers can also be cooked with dry mustard. It gives the dish a spicy taste. It can be added to any recipe at the rate of 1 tsp. mustard for 1 kg of cucumbers.
Sliced lightly salted cucumbers
To pickle cucumbers, you can pre-cut them. But it must be borne in mind that this way they cook much faster and salted better. Use the same ingredients as in other recipes, but pre-cut the vegetables - divide into 2 or 4 parts.
Storage features
Freshly salted cucumbers can be stored for several days. Over time, they will ferment and become salty and sour. To extend their shelf life, they can be refrigerated immediately after preparation. And when they ferment, you will need to drain the brine and fill them with chilled boiled water. You can also boil the brine itself. To do this, drain it, boil, cool and pour back to the cucumbers. This will kill the bacteria, so the fermentation process will stop.
