We offer recipes for cooking delicious crispy light-salted cucumbers in a brine. When pouring the vegetable with a hot brine, the snack will be ready in a few hours. And if you do not take too much time, you can save vitamins and cook cucumbers with cold brine. But in this case, you have to suffer at least a day, which is also not so long.
Delicious crispy lightly salted cucumber of instant cooking - recipe in brine with garlic
Ingredients:
- fresh cucumbers - 2-2,5 kg;
- salt of stone not iodized - 60 g;
- a small garlic head - 1 pc .;
- umbrellas of medium size - 2 pcs .;
- cherry leaves - 5-7 pieces;
- black currant leaves - 7-8 pcs .;
- small leaf horseradish - 2 pcs .;
- black and sweet pepper (pea) - 5 pcs .;
- medium size laurel leaves - 3 pcs.
Preparation
For pickling light-salted cucumbers of instant cooking, small specimens of prickly nonsmooth varieties are suitable. Ideally, of course, if the cucumbers are freshly cut, they will be the most crisp. If you purchased them on the market, it is better to soak for several hours the vegetable in cold water to restore the lost moisture.
As a vessel for harvesting, you can take a three-liter jar, and an enamel pot, and just a glass deep bowl. At the bottom of the container you need to lay half of the cooked herbs, namely the dill umbrella, horseradish leaves, three cherry leaves and four currant. We also throw pea and sweet pepper peas and laurel leaves, and also clean garlic teeth, cut them in half and stack them to other components.
Now the turn of cucumbers. We wash them, cut off the edges, and put the fruits themselves in a container over spices and spices. On top we have the remaining green fragrant leaves and dill umbrella. Then we prepare brine. For one liter of purified water heated to boiling, add two tablespoons of rock salt, not necessarily iodized, and mix until all the crystals are dissolved. Now fill the hot pickle with cucumbers and leave for eight hours at room conditions.
At the ready, freshly salted cucumbers must be moved to the refrigerator.
How to pickle crispy light-salted cucumbers in a quick way - a simple recipe in brine with sugar
Ingredients:
- fresh cucumbers - 1,9 kg;
- water filtered or spring - 1 l;
- sand sugar - 25 g;
- salt of stone not iodized - 65 g;
- a small garlic head - 1 pc .;
- umbrellas of medium size - 2 pcs .;
- black currant leaves - 7-8 pcs .;
- small leaf horseradish - 2 pcs .;
- black and sweet pepper (pea) - 5 pcs .;
- medium size laurel leaves - 3 pcs.
Preparation
Cucumbers choose and prepare, taking into account the recommendations described in the previous recipe. Vegetables should be washed, if necessary, soaked in cold water, and then cut off the edges. We also rinse the umbrellas of dill, horseradish and currant leaves, and the garlic head is disassembled into teeth, which are cleaned and cut in half. Half of the spices and herbs are placed on the bottom of the vessel, in which salted cucumbers are picked. Now the turn of the cucumbers themselves, which were properly prepared. We finish the composition with the remaining spices and herbs.
Then we prepare brine. Depending on how quickly it is necessary to get lightly salted cucumbers, leave the water cold or heat it to a boil. When pouring cold water, sprinkled water or boiled and cooled filtered filtered with salt not iodized and sugar and stir to all the crystals dissolved. We pour the brine into the jar and leave it for twenty-four hours.
To get lightly salted cucumbers in a few hours, pour them with boiling brine and leave until cooling, and then also put in the refrigerator.