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Lightly salted instant cucumbers are the most ideal option for those who want crispy pickles, but do not want to spend time and effort on twisting. Having spent quite a bit of time preparing such cucumbers, you can eat them the very next day. We will tell you how to prepare such an appetizer below.
Important “subtleties”
Even the best recipe for quick pickles can be spoiled by such a trifle as water or the wrong utensils. In order to avoid such incidents, we will tell you how to prepare for pickling cucumbers.
Cucumber selection
Not every cucumber is suitable for quick cooking. You should definitely not even try to pickle large cucumbers in this way – they will not be able to pickle in such a short time. In general, for pickling lightly salted cucumbers, it is worth choosing fruits that have the following parameters:
- small sizes;
- good hardness;
- thin skin;
- small pimples.
It is worth choosing cucumbers with similar sizes, then they will be able to salt evenly. But the most important criterion for selecting fruits for making such a snack is their taste. Therefore, before pickling, several cucumbers should be tasted for bitterness in taste. Also, do not choose yellow fruits.
It is he, according to many gardeners, who has the best characteristics for such a quick salting.
Water for salting
To prepare such cucumbers, many mistakenly take plain tap water. But it is the taste of the finished snack that directly depends on the quality of the water.
The most ideal option for quick salting is spring water. But in urban conditions, even 10 liters of water needed to prepare 5 kilograms of fruit is quite difficult to get. In such a situation, it can be replaced with either bottled water or well-filtered tap water.
In such a container, water should stand for several hours. Silver or copper will bring the taste of tap water a little closer to the taste of spring water.
Crockery
Before telling you how to cook lightly salted cucumbers, you need to deal with the dishes for pickling. Most often, a pan is used for this. The saucepan, unlike a glass jar, which can also be used, does not have a narrow neck. Therefore, it is very convenient to put in it, and then take out cucumbers. Yes, and putting oppression on the pan is also much easier.
The pan should be taken only enameled. If there is no such utensil in the house, then it is better to use a jar. Any ceramic container will also work.
Zamachivanie
Quick lightly salted cucumbers will never turn out strong and crispy if they are not soaked before pickling. This procedure is mandatory, even if the cucumbers are not purchased, but just picked from the garden.
Soaking time is from 2 to 4 hours, depending on the initial strength of the fruit.
Salt
This is the most important subtlety. For salting it is necessary to use only coarse rock salt. You should not use iodized or sea salt, as it can significantly spoil the taste of the finished product.
Lightly salted cucumbers instant recipe in a saucepan
Before making salted cucumbers in a saucepan, they must be soaked in cold water for several hours. While the cucumbers are “soaking”, you can prepare the ingredients. For 2 kilograms of fruit you will need:
- 10 horseradish leaves;
- 10 dill umbrellas;
- half a teaspoon of black peppercorns;
- 10 peas of sweet pepper;
- 5 leaves of lavrushka;
- Xnumx buds clove;
- half a spoonful of mustard seeds;
- 4 tablespoons of salt;
- 2 liters of water.
First, horseradish leaves and dill are placed in a clean enameled pan. The remaining ingredients are thrown from above, except for water and salt. They should be mixed in a separate container. When the salt dissolves in water, the brine should be brought to a boil.
While the brine cools down a bit, the soaked cucumbers should be placed on top of all the spices.
The slightly cooled brine is poured into a prepared pan with cucumbers and spices. Then oppression sets on the pan. A jar of water placed on an inverted plate can act as oppression. In this case, the diameter of the plate should be less than the diameter of the pan.
The first 6 – 8 hours the pan should be at room temperature. Then it should be removed for a day in the refrigerator.
Lightly salted cucumbers quick recipe
Before quickly pickling cucumbers, they, as always, are soaked for 1 to 3 hours, depending on how soon the finished product needs to be obtained. This recipe requires a few different ingredients. For 2 kilograms of fruit you need:
- 6 peas of black and allspice;
- dill umbrellas;
- a teaspoon of sugar;
- 2 tablespoons coarse salt;
- 1-2 lemons.
First, grind sugar, salt and peppercorns. Then squeeze the juice from the lemons, and chop the dill. This salting method allows cucumbers to pickle in just 2 hours thanks to one secret. It lies in the fact that each of the fruits must be cut several times along. Such cuts will allow salt and spices to penetrate the cucumber pulp faster, which will greatly reduce the salting time.
After that, each of them is rubbed with a mixture of salt and spices. Then they are placed in a container and poured with lemon juice. After 1 – 2 hours, cucumbers prepared in this way are ready to eat. But before serving them on the table, they should be wiped from spices with a paper towel.
Instant Cucumbers
The first two recipes were more suitable for the pan. This recipe will allow you to make instant cucumbers in a jar or in a 3 liter saucepan. For this you will need:
- cucumbers – as much as will fit in a jar;
- dill;
- 5 cloves of garlic;
- 3 tablespoons of salt;
- boiling water.
First, cucumbers, as always, should be soaked. If a jar is used as a container, then it should simply be washed without sterilizing. First, chopped garlic and a part of dill are placed on the bottom of the selected container. Then the cucumbers and the rest of the dill are laid. Salt is sent last to the used container. After that, you need to pour boiling water over the cucumbers and close the lid or oppression.
It contains boiling water, so this should not be done with bare hands.
After the container has cooled, it can be put in the refrigerator. You can eat ready-made cucumbers prepared according to this recipe the very next day.
Salted cucumbers in cold water
The recipe for instant cucumbers in cold water is not much different from previous recipes. For a liter container you will need:
- cucumbers;
- a tablespoon of salt;
- half black bread;
- several cloves of garlic;
- 5 peas of black and allspice;
- dill;
- water.
Cucumbers, pre-soaked in cold water, are placed in the container used. Salt and spices are sprinkled on top. Then everything is filled with cold water. For this, you should not use tap water, it is better to take filtered water. And at the end, black bread is placed in the container. It is he who will create the conditions for salting when using cold water.
The container must be closed with a lid, put in a warm place, for example, near the battery.
With such salting, cucumbers will be ready the next day.
Quick dry pickled cucumbers
The convenience of this recipe is that the cucumbers are salted without brine. For this you will need:
- kilogram of cucumbers;
- a tablespoon of salt;
- a teaspoon of sugar;
- several cloves of garlic;
- dill.
Well-washed and soaked cucumbers are placed in a durable plastic bag without any damage. The rest of the ingredients are also sent to them: salt, sugar, chopped greens with garlic. After that, the package must be tightly tied and shaken several times. This will allow the salt, sugar and spices to be evenly distributed in the bag.
Cucumbers with spices from the package can either be put in a saucepan and closed with a lid, or placed directly in the package in the refrigerator. They should be there for at least 6 hours, and it is better to leave them overnight.
If you want salted cucumbers so much that it is difficult to wait even 6 hours, you can add 9% table vinegar to the package. For a kilogram of cucumbers, 1 tablespoon is enough. This little trick will allow the cucumbers to pickle in just a few hours.
How to store salted cucumbers
Regardless of the recipe chosen, the finished product can only be stored in the refrigerator. It is important to bear in mind that the longer they are in the refrigerator, the more they will be salted. For a week of such storage, they can easily become ordinary pickles.
But as a rule, this happens very rarely, because it is quite difficult to resist a crispy salted snack.