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Cooking lightly salted cucumbers is one of those traditions that have been preserved since the times of Ancient Our Country. Even in those distant times, people noticed that lightly salted cucumbers are obtained much faster and more aromatic than traditional salted fruits. Since then, some recipe changes have been made to the original recipes for preparing this beloved snack, but the methods of its preparation have remained unchanged. These include the hot cooking method, which we will discuss below.
Is it possible for everyone to pickle cucumbers
Who would have thought that this appetizer familiar to our table has a lot of useful substances. Due to the fact that the hot pickling process is very fast, lightly salted cucumbers retain:
- ascorbic acid;
- vitamins of group B;
- iodine;
- potassium;
- magnesium and other beneficial substances.
Such cucumbers are perfect for anyone who, due to the high salt content, cannot eat ordinary pickles, for example, hypertensive patients and pregnant women. Salted cucumbers are completely non-caloric, so they will not be able to negatively affect the figure. But not everyone can eat them. Do not lean on them for those who suffer from various diseases of the digestive system.
The subtleties of hot salting
Hot pickling refers to quick recipes for lightly salted cucumbers. Among other methods, it stands out for the shortest cooking speed. It is the high temperature of the brine that allows the cucumbers to pickle faster.
In order for salted cucumbers to be hot in a hot way, you must follow simple recommendations:
- For pickling, you need to choose only pickling varieties of cucumbers that have small tubercles. Smooth salad varieties are not suitable for these purposes.
- An important criterion for successful salting is the freshness of cucumbers. In no case should they be sluggish or soft.
- Cucumbers should be the same average size. Large fruits in such a short time simply do not have time to evenly pickle and turn out to be tasteless.
- When choosing purchased cucumbers, one should pay attention not only to their freshness, but also to their surface. If it is very shiny, then you should not take such fruits. Most likely, they are very high in nitrates.
- When cooking cucumbers in a hot way, only coarse rock salt should be used. Sea and iodized salt should not be used. They can affect the taste of ready-made cucumbers.
- Before pickling, cucumbers should be placed in cold water for 1 to 2 hours. This will make them crispier.
The classic recipe for salted cucumbers in a hot way
Cooking such cucumbers will not take much time, and the result will be so excellent that they will become a regular guest of any table. For this recipe you need to prepare:
- kilogram of cucumbers;
- dill;
- leaves of horseradish and currant;
- several cloves of garlic;
- a tablespoon of coarse salt.
The selected cucumbers should be washed well, cut off the tips and left in cold water for 1 to 2 hours. You can use either a saucepan or a jar as a container for this recipe. The main requirement for them is cleanliness.
Greens must be washed well, it is not necessary to dry it. Garlic must be peeled. The cloves can be either cut or used whole. First, half the greens and half the garlic are laid out at the bottom of the selected container. After that, the fruits are laid, and after them the remaining greens with garlic.
Now you should prepare the brine. To do this, just dissolve the salt in boiling water. Pour the cucumbers with the prepared hot solution and close tightly with a lid or an inverted plate.
The container filled with brine should be left alone until it cools completely. Only after complete cooling should it be put in the refrigerator for a day. After this time, salted cucumbers can be taken out of the refrigerator and eaten.
Salted cucumbers with apples
Adding apples to a classic recipe will give the pickles a light dessert flavor. For this you will need:
- kilogram of cucumbers;
- dill;
- currant leaves;
- 3 apple;
- a tablespoon of coarse salt.
With cucumbers, you need to do the same manipulations as in the previous recipe, namely: rinse, cut off the tips and soak. Half of the washed greens are placed at the bottom of the selected container. Fruits are laid out on it. The last layer is laid out the remains of greens and apples cut into slices. All this is poured with brine from boiling water and salt and closed with a lid. After cooling, the container is removed in the refrigerator for a day.
Cucumbers prepared according to this recipe can be served at the table the very next day.
Aromatic pickled cucumbers
This recipe can also be attributed to the classic methods of preparing this lightly salted snack. To prepare it you need to take:
- kilogram of cucumbers;
- garlic cloves;
- a tablespoon of coarse salt with a slide;
- a tablespoon of sugar;
- dill;
- cherry, currant and horseradish leaves;
- black peppercorns.
As always, cut off the ends of the washed fruits and leave them to soak in cold water for several hours. After that, lay out the layers of herbs with spices and cucumbers in the pan. Fill all layers with hot brine from water and salt and leave to cool at normal temperature. We put the cooled pan in the refrigerator. The next day, cucumbers can be eaten.
By the way, the brine from lightly salted cucumbers prepared according to these recipes should not be poured out. This is an excellent remedy not only for a hangover, but also for various disorders in the digestive system and muscle spasms.
