Recipe for lightly salted cucumbers for diligent hostesses

Lightly salted cucumbers are added to salads, eaten, dipped in honey, and slightly salted. Each housewife has her own recipe for lightly salted cucumbers. But some of the ingredients and cooking methods are similar. Although, with the development of new technologies, unusual options have appeared. Modern cooking has stepped forward, making the work of beloved ladies easier.

Cooking lightly salted cucumbers at home

crunch with a fresh cucumber just plucked from the garden. But in the summer, when it's time to harvest a bountiful harvest, salted vegetables appear on the tables.

For this purpose, fruits are chosen:

• strong;
• with thin skin;
• not the biggest;
• with pimples;
• one size;
• without yellowness;
• not bitter.

The Nezhinsky variety is recognized in the Moscow region. Be sure to try the vegetables so you don't go wrong. Freshly picked from the garden are best suited. If you don't have your own beds, shop from local farmers.

Vegetables of the same size are salted at the same time and in the same way. In the case of harvesting for the winter, this is not important, because the fruits are stored for a long time in a saline solution.

The recipe for lightly salted cucumbers usually includes water, although there are already known methods of instant cooking in a bag, without soaking. Gourmets recommend using spring water, bottled or well-filtered from the tap. Some housewives keep a silver or copper coin at the bottom, covered with a lid, for two hours. Such manipulations are said to improve the taste and purify the water from harmful microorganisms. Cucumbers are soaked to make them stronger and crisper. They become elastic in 3-4 hours. Even those fruits that are only collected from the garden are recommended to be soaked.

Features of cooking lightly salted cucumbers

The classic recipe for lightly salted cucumbers involves laying the fruits in layers in an enameled wide saucepan or bucket. Spices are placed on the bottom, layers of vegetables alternate with herbs. In a voluminous dish with a wide top, it is convenient to lay out the fruits, it is easy to get out of it.

The enamel of pots, buckets and lids must be completely intact. If there are visible chips, traces of rust, scratches, food must not be greased in such dishes, this is dangerous to human health.

From above, it is useful to press down vegetables with oppression installed on a lid or a wide plate. Modern housewives sometimes pickle small or sliced ​​cucumbers for a short time in a jar, container, or food-grade plastic bag.

The recipe for freshly salted cucumbers includes the addition of aromatic herbs and spices.

To get instant cucumbers, you will need:

• peeled garlic cloves;
• horseradish leaves;
• dill umbrellas;
• rock salt;
• granulated sugar;
• laurel leaves, black currant, cherry
• black and allspice peas

Optionally, you can add parsley roots, celery sprigs, caraway seeds, and other spices. An interesting aroma is added by a small amount of cranberries, currants, and sour apple slices.

The spice pickle is made cold or hot by dropping the spices into the boiling solution. In a hot solution, the product will be ready in 12-24 hours, or even earlier. In the cold - after 2-3 days.

If vegetables are poured with hot brine, they are advised to be removed in the cold 4-5 hours after cooling. In the refrigerator or cellar, fermentation slows down and the cucumbers remain slightly salty for a long time. They cook a little of them.In a large saucepan, you can add fresh ones as they decrease. If you leave the fruits in the brine for a long time, they become more salty.

The classic recipe for lightly salted cucumbers

For 5 kilograms of fresh small cucumbers, take:

• 8 to 11 dill umbrellas on stems;
• from 20 to 28 horseradish leaves;
• sprigs of parsley and celery;
• a handful of black and red peppercorns;
• a bunch of currant leaves;
• 5-6 soup spoons of rock salt;
• the teeth of a whole head of garlic.

The process of harvesting delicious cucumbers:

1. Rinse vegetables and leaves thoroughly. Cut off the oval ends of the fruit on both sides. So the vegetables will be saturated with brine faster.
2. After that, put the washed ones on the bottom of a clean enamel pan. horseradish leaves, currants. Sprinkle peppercorns, throw in a few chopped, peeled cloves of garlic.
3. Lay a layer of cucumbers tightly on the spice layer. After that, a second layer of spices, with chopped horseradish leaves. On top is another layer of cucumbers and so alternate layers of vegetables with spices. Put the whole leaves of horseradish and currant, celery sprigs in the last layer.
4. Dissolve all the salt in three liters of hot water, bring to a boil and pour into a saucepan. Press down with oppression, leave for 2 days.

Instant salted cucumber recipe

Quick crispy lightly salted cucumbers can be cooked in just an hour and a half. If you're in a hurry, you can skip soaking.

For 2 kg of cucumbers, take:

• 10-15 peas of black pepper;
• a teaspoon of granulated sugar;
• a couple of tablespoons of coarse salt;
• a bunch of dill with parsley;
• couple lemons.

Preparation:

1. Mash the peppercorns.
2. Grate the zest of lemons on a fine grater. Juice citrus fruits.
3. Finely chop the greens.
4. Rinse the cucumbers, add water for 50-60 minutes, then cut off the oval ends on both sides.
5. Lightly tap each cucumber with a pestle or heavy knife handle to crack it. After that, cut the vegetable into small pieces.
6. Sprinkle the cooked cucumbers with a mixture of peppers, zest, salt with sugar, herbs, pour over lemon juice. Mix all ingredients evenly, let soak for 25-35 minutes.
7. Excess salt crystals can be removed with paper towels before use.

Roasting sleeve or container

Experienced housewives sometimes use a food-grade polyethylene sleeve for baking meat for quick and easy pickling of cucumbers. A plastic container is also suitable for this option, it is important that the plastic is chemically neutral.

In principle, there is no recipe for crispy lightly salted cucumbers for the winter. After the vegetables have been in the brine for a long time, they become very salty.

If guests are to come to you soon, lightly pickled cucumbers can be obtained without soaking, in just an hour:

1. Fresh cucumbers - 1 kg. Wash, trim on both sides. Cut lengthwise or crosswise into thin circles will soak faster.
2. Several sprigs of dill, celery, currant leaves, horseradish, cherries. Chop finely, put in a bag.
3. Garlic cloves, peeled, crushed in a mortar - 4 pieces.
4. 30 grams of simple coarse salt.
5. A teaspoon of cumin. Knead in a mortar with a pestle.

Put everything in a bag or container, shake so that the pieces of vegetables are mixed with spices. Tie the bag tightly, close the container with a vacuum lid.

Place the bag in an enamel bowl and refrigerate. After an hour, the cucumbers will be soaked in salt and spices. It will turn out slightly salted, with garlic. If you add rings of onions, a pinch of ground black pepper, paprika, you get a ready-made spicy salad. Sour berries of currants or cranberries, pieces of apples, also enhance the original taste and aroma.

Modern housewives easily change and supplement the recipe for lightly salted cucumbers.

Video recipe for lightly salted cucumbers from an experienced hostess