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Instant lightly salted cucumbers are the most ideal option for those who want crispy pickled cucumbers, but do not want to waste time and energy on spinning. Having spent quite a bit of time cooking such cucumbers, you can eat them the very next day. We will tell you how to cook such a snack below.
Important "subtleties"
Even the best quick pickles recipe can spoil such trifles as water or the wrong dishes. In order to avoid such incidents, we will tell you how to prepare for pickling cucumbers.
Selection of cucumbers
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 size;
- good hardness;
- thin skin;
- small bumps.
It is worth choosing cucumbers with similar sizes, then they can be evenly salted. But the most important criterion for selecting fruits for preparing such a snack is their taste. Therefore, before salting, a few cucumbers should be tasted for bitterness in taste. Also, do not choose yellow fruits.
It is he, in the opinion of many gardeners, who has the best characteristics for such a quick salting.
Salting water
For the preparation of such cucumbers, many people mistakenly take plain tap water. But it is he who directly depends on the quality of the water the taste of the finished snack.
The most ideal option for quick salting is spring water. But in urban conditions, even 10 liters of water required 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.
Dishes
Before I tell you how to cook lightly salted cucumbers, you need to deal with the dishes for salting. Most often, a saucepan is used for this. A 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. And putting pressure on the pan is also much easier.
The pan should be taken only enameled. If such utensils are not in the house, then it is better to use a jar. Any ceramic container will also work.
Soak
Quick, lightly salted cucumbers will never turn out strong and crunchy if they are not soaked before pickling. This procedure is mandatory, even if the cucumbers are not purchased, but just picked from the garden.
The soaking time is 2 to 4 hours, depending on the original strength of the fruit.
Salt
This is the most important subtlety. Only coarse rock salt should be used for salting. Do not use iodized salt or sea salt, as it can significantly spoil the taste of the finished product.
Lightly salted cucumbers recipe for instant cooking in a saucepan
Before making lightly salted cucumbers in a saucepan, they must be soaked in cold water for several hours. While the cucumbers are "soaked", you can cook 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 allspice;
- 5 leaves of lavrushka;
- 5 carnation buds;
- half a spoonful of mustard seeds;
- 4 tablespoons of salt;
- 2 liters of water.
First, horseradish leaves and dill are placed in a clean enamel pot. The remaining ingredients are thrown on top, except for water and salt. They should be mixed in a separate container. When the salt has dissolved in the water, the brine should be brought to a boil.
While the brine cools a little, put the soaked cucumbers on top of all the spices.
The slightly cooled brine is poured into a prepared pan with cucumbers and spices. Then the oppression is placed on the pan. A can 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 pot should be at room temperature for the first 6 to 8 hours. Then it should be put in the refrigerator for a day.
Lightly salted cucumbers quick recipe
Before you quickly pickle the cucumbers, they, as always, are soaked for 1 - 3 hours, depending on how soon you need to get the finished product. This recipe will require slightly different ingredients. For 2 kilograms of fruit you need:
- 6 peas of black and allspice;
- dill umbrellas;
- a teaspoon of sugar;
- 2 tablespoons of coarse salt;
- 1 - 2 lemons.
First, sugar, salt and peppercorns should be chopped. Then squeeze the juice from the lemons, and cut the dill. This method of salting allows the cucumbers to be salted in literally 2 hours thanks to one secret. It consists in the fact that each of the fruits must be cut lengthwise several times. These cuts will allow the salt and spices to penetrate the cucumber flesh more quickly, which will greatly shorten the pickling 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, the cucumbers prepared in this way are ready to eat. But before serving, they should be wiped off the spices with a paper towel.
Instant cucumbers
The first two recipes were more suitable for a saucepan. This recipe will allow you to make instant cucumbers in a jar or 3-liter saucepan. For this you will need:
- cucumbers - as much as fit in a jar;
- dill;
- 5 cloves of garlic;
- 3 tablespoons of salt;
- boiling water.
First, the cucumbers, as always, should be soaked. If a jar is used as a container, then it just needs to be washed without sterilizing. The garlic cut into pieces and part of the dill are placed first on the bottom of the selected container. Then cucumbers and the rest of the dill are stacked. Salt is sent last to the used container. After that, pour boiling water over the cucumbers and close with a lid or oppression.
It contains boiling water, so you should not do this with your bare hands.
After the container has cooled down, you can put it in the refrigerator. You can eat ready-made cucumbers prepared according to this recipe the next day.
Lightly 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;
- a few 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 poured on top. Then everything is filled with cold water. To do this, do 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, placed in a warm place, for example, near a battery.
With this salting, the cucumbers will be ready the next day.
Quick dry pickles
The convenience of this recipe lies in the fact that the cucumbers are pickled without brine. For this you will need:
- a kilogram of cucumbers;
- a tablespoon of salt;
- a teaspoon of sugar;
- a few cloves of garlic;
- dill.
Thoroughly washed and soaked cucumbers are packed in a durable plastic bag without any damage. The rest of the ingredients are also sent to them: salt, sugar, chopped herbs with garlic. After that, the bag 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 bag can either be put in a saucepan and covered with a lid, or put directly in the bag in the refrigerator. They should be there for at least 6 hours, and it is better to leave them overnight.
If you want lightly salted cucumbers so much that it is difficult to wait even 6 hours, you can add 9% table vinegar to the package. 1 tablespoon is enough for a kilogram of cucumbers. This little trick will allow your cucumbers to pickle in just a few hours.
How to store lightly salted cucumbers
Regardless of the recipe chosen, you can only store the finished product in the refrigerator. It is important to take into account that the longer they stand in the refrigerator, the more they will become 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, lightly salted snack.
