Crispy lightly salted cucumbers with cold water, brine - 5 classic instant recipes

Classic crispy lightly salted cucumbers can be prepared by pouring them first with cold water and then with brine, while correctly choosing the proportions of the components for a 3-liter jar. Cucumbers in cold water reach readiness more slowly than cucumbers drenched in hot brine, but they turn out to be denser and crisper. Seasonings, herbs, garlic, leaves of berry bushes and fruit trees will add flavors to lightly salted cucumbers.

Crispy lightly salted cucumbers - a classic recipe in a 3-liter jar

This recipe does not use vinegar, only natural ingredients. It is better to pour cucumbers with cold boiled water, but you can just filtered it, only they will be stored less. Having chosen this recipe, you need to be prepared for the cucumbers to reach readiness for 3 days.

Cooking time: 15 minutes, waiting for readiness - 3 days.

Quantity: 1 can of 3 liters.

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  Prepare products for further culinary processing: wash the herbs, peel the garlic, wash the cucumbers thoroughly. If they are very prickly, you can soak them in cold water for a couple of hours before cooking.
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  Put some of the garlic cloves, dill umbrellas and parsley in a 3-liter jar, washed and scalded with boiling water.
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  Put the cucumbers in an upright position in a jar, trying to fit tightly. A 3-liter jar will take about 1.5 kg of cucumbers.
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  Then add the rest of the dill and parsley to the cucumbers, the remaining cloves of garlic. If hot peppers are used, they must be cut into pieces and sent to the jar too. Pour a few black peppercorns into the jar as well. Try to place all the ingredients in the voids between the cucumbers, rather than accumulating at the top of the neck.
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  Stir in a liter of cold boiled, mineral without gases or filtered water 2 tbsp. tablespoons of salt. It is necessary to dissolve the salt completely. To be sure that there will be enough water, you can immediately take a double volume, keeping the proportion of water and salt: 1 liter. water 2 tbsp. tablespoons of salt. Pour salt water into a jar and close it with a nylon lid. After 3 days, the cucumbers can be served.

Bon Appetit!

Lightly salted cucumbers in cold brine in a 3-liter jar

Cucumbers according to this recipe become lightly salted about a day after immersion in brine. For a pleasant aroma, currant and cherry leaves are used, and garlic and black peppercorns give the necessary pungency and spice.

Ingredients:

• 2 kg of cucumbers.
• 4 cloves of garlic.
• 3 tbsp. l. salt.
• 3-4 currant leaves.
• 4-6 cherry leaves.
• 4 black peppercorns.
• 1 dill umbrella.

Cooking process:

1. Wash the cucumbers, pre-soaked for 1-2 hours, completely remove the thorns. After cutting off the ends. If the vegetables are large, you can cut them lengthwise or crosswise into pieces. This manipulation will also allow the cucumbers to pickle faster.
2. Divide the garlic into cloves, peel.
3. Wash the dill umbrella and cherry and currant leaves well.Be sure to pay attention to the folded edges of the leaves, if any - straighten them and make sure there is no debris or insect larvae there. For reliability, it is better to pour boiling water over all green components.
4. Wash the jar, scald with boiling water, let the water drain. Place half of the currant and cherry leaves, half of the dill umbrella and 2 cloves of garlic on the bottom.
5. Fill the jar with cucumbers, leaving some space for the remaining herbs. Add black peppercorns. You can add bay leaves if desired.
6. Dissolve 2 tablespoons of salt in 2 liters of water. Take cold water. Pour the solution into a jar, close with a tight lid and shake gently several times.
7. Leave the jar of cucumbers for a day at room temperature. Place in the refrigerator for several hours before use, as cold salted cucumbers are tastier. If you want a more acidic product, keep the vegetables in the room for a little longer.

Bon Appetit!

Crispy cold salted cucumbers with dill

The slogan of this recipe: there is never too much dill! These fragrant greens play the role of the main flavoring agent here. Cucumbers are obtained with a neutral taste and are suitable for those who are contraindicated in spicy dishes.

Ingredients:

• Cucumbers - 1.5 kg.
• Dill (twigs and umbrellas) - 200 g.
• Water - 1 liter.
• Salt - 3 tbsp. l.
• Bay leaf - 1 pc.
• Oak and currant leaves are optional.

Cooking process:

1. Place the cucumbers in cold water for soaking and leave for an hour. This step should not be neglected, as it is conceived not only for the purpose of peeling cucumbers, but also for their crunchiness. After that, wash off dirt and all thorny elements from the surface of the vegetables. Cut off the tails and, if the cucumbers are large, divide them with a knife.
2. Rinse the dill with running water. Dried greens are also suitable for lightly salted cucumbers, so you should not remove dry twigs.
3. Rinse oak and currant leaves and pour boiling water over them. It is not necessary to use them. It is important to know that currants give a light wine aroma, and oak leaves can be slightly bitter. You can only use one of the types of leaves.
4. Prepare a 3-liter jar for use: wash it thoroughly and rinse with boiling water. Place half of the dill on the bottom, then fold the cucumbers neatly. Place the dill on top, put the bay leaf and, if desired, oak and currant leaves.
5. Dissolve 2 tablespoons of salt in a liter of water, pour the solution into the jar and close tightly. Shake the jar to distribute the saline solution throughout the volume.
6. Put the cucumbers in a warm place for a day or just leave at room temperature. After 24 hours, the product can be consumed.

Bon Appetit!

Classic cold-salted cucumbers with garlic and herbs

This is a classic recipe for lightly salted cucumbers, which differs from the reference using several types of greens. In addition to dill and parsley, cilantro and tarragon are also used here. Cucumbers are spicy, with a slight bitterness.

Ingredients:

• Cucumbers - about 1.5 kg.
• Garlic - 1 head.
• Salt - 3 tbsp. l
• Water - about 2 liters.
• Parsley, cilantro, dill, tarragon - 3-4 sprigs.
• Bay leaf - 2 pcs.

Cooking process:

1. Clean cucumbers from dirt, thorns, putrefactive areas. Remove the ends with a knife and cut into pieces if necessary.
2. Peel the garlic, rinse the cloves.
3. Rinse sprigs of greenery well under water and cut in half so that they are not too long. The composition of the greens can be varied. Dill is required, and other types of herbs are optional. If you do not like the specific taste of cilantro or tarragon, you can leave only parsley and dill. But in general, such a bouquet of greens is in perfect harmony with cucumbers.
4. In a 3-liter jar, washed in advance, send half of all the greens. Put cucumbers in a container tightly, but without pressing down. Put the herbs on top of the cucumber layer again. Throw the garlic cloves in between the cucumbers so that it is distributed throughout the jar. Put two laurel leaves.
5. Water and salt, mix well, pour into a jar of cucumbers.Close the jar with a nylon lid and set for 12 hours so that the cucumbers are salted. Then move the jar to the refrigerator and wait another three hours. Before use, discard the top layer of herbs and serve the cucumbers to the table.

Bon Appetit!

Step-by-step recipe for cooking cucumbers in cold water with horseradish

Horseradish leaves or horseradish root are suitable for this recipe. This plant gives strength, aroma and pleasant taste to cucumbers. Cucumbers must stand in the brine for two to three days before they can be consumed.

Ingredients:

• Cucumbers - 1.5-1.7 kg.
• Salt - 80 g.
• Water - 1 liter.
• Garlic - 3 cloves.
• Cherry leaves - 6 pcs.
• Dill - 2 umbrellas.
• Peppercorns - 4 pcs.
• Horseradish - 70 g of root or 4 leaves.

Cooking process:

1. Process the cucumbers before cooking in the traditional way: soak in water for 1-2 hours, wash well, and if necessary brush them. Cut off at the ends by a couple of millimeters and, if necessary, divide into parts.
2. Prepare jars for stacking vegetables and herbs. If you are going to store cucumbers for a long time, it is better to sterilize the containers. For short storage, simply pour boiling water over them.
3. Wash horseradish root or leaves and pour over boiled water, do the same with cherry leaves and dill.
4. Peel the garlic cloves.
5. Cover the bottom of the jar with dill, cherry leaves and leaves or pieces of horseradish root. Then place the cucumbers in neat rows in an upright position. Pour in black peppercorns, add garlic. You can add a little hot pepper for pungency.
6. Stir salt in a liter of water. The pickle may not be enough if the cucumbers are not packed tightly, so you can mix a double serving right away and use as much as will fit in the jar. The main thing is to observe the proportions: 1 liter. water 50 g of salt.
7. Leave the jars closed with lids at room temperature for two to three days. Then refrigerate by placing in the refrigerator - it is also better to store the cucumbers here after opening the jar.

Bon Appetit!