Top 10 best recommendations: how to cold pickle pickled cucumbers in a saucepan

The diet of a resident of our country cannot be imagined without pickles and pickles: climatic conditions do not allow growing fresh vegetables and fruits all year round. Canned food makes the menu varied and saves from a deficiency of natural vitamins.

However, in summer, when there are plenty of fresh vegetables, sometimes you also want spicy pickles. One of the most popular snacks at this time of the year is lightly salted cucumbers, which are quick and easy to prepare.

How to cold salt salted cucumbers in a saucepan - read on.

Benefits of cold salting

Pickled cucumbers the cold method does not allow the product to be stored throughout the winter, but this diminishes the advantages of the culinary technique. Lightly salted cucumbers are ideal for making salads, sandwiches and some hot dishes.

This method of salting has a number of advantages:

1. It is when pickling with the cold method that the hardest and crispest cucumbers are obtained. The hot method will make them much softer.
2. Salting without heat treatment will retain all the nutrients in green fruits. In terms of usefulness, such an appetizer is not inferior to fresh vegetables.
3. The cold method is simpler than the hot one: you do not need to sterilize the jars, boil water and pour the ingredients with hot brine. Since there is no risk of burns, children can be safely involved in the cooking process.
4. It is not necessary to allocate cans for this snack, which are needed for winter preparations. For the cold recipe Any glass or enamel container, such as a bowl or saucepan, will work.
5. The dish is ready to eat in a day. It is stored in the refrigerator for no more than two weeks.

Selection of ingredients and dishes

The key to success in the preparation of lightly salted cucumbers is not only a successful recipe, but also the right ingredients and dishes. It is equally important to correctly prepare the fruits:

1. Cucumbers are chosen medium in size, overripe and small will not work. It is important that they are the same size.
2. Fruit variety also matters. They should be thin-skinned, strong and with a lot of pimples.
3. Freshly picked vegetables are suitable for salting. If they lie outside the refrigerator for two days, a crispy snack will not work.
4. The most delicious are vegetables, for salting which they used spring water. If there is no such water, then filtered or bottled will do.
5. Coarse salt is used. A regular stone will do. Fine salt "Extra" and iodized for salting are not used.
6. It is not necessary to "slightly salt" the cucumbers in the jar. For these purposes, it is convenient to use enamel, glass or ceramic pots and bowls.
7. Additionally, prepare a lid that is smaller than the saucepan. Jars or bottles of water, stones are used as oppression.

Preparing vegetables before you start cooking

To make lightly salted cucumbers crispy, they need to be properly prepared.... To do this, the fruits are thoroughly washed, soaked in plenty of clean, cold water for 2-3 hours. Then they are simply caught, the water is allowed to drain. The fruits are not wiped off.

The ends of each fruit are cut on both sides and tasted. Bitter specimens are not used for salting. They will not lose their characteristics and spoil the taste of the entire snack.

All other vegetables included in the recipe are washed under running water. It is not necessary to soak them.

Recipes for delicious lightly salted cucumbers in a saucepan

Salting or, as the people say, “grilling” cucumbers in a cold way is simple - all the ingredients are used raw. The hostess just needs to connect them.

There are many recipes for lightly salted cucumbers with different ingredients. The most successful options are presented below.

Classical

Classic recipe cooking lightly salted cucumbers is the simplest. This does not make it less popular. After all, it does not include unusual ingredients in its composition and is liked by the majority.

Ingredients:

• cucumbers - 4 kg;
• garlic - 6 cloves;
• black and red currant leaves - 6 pcs.;
• salt - 6 tbsp. l .;
• dill umbrellas - 2-3 pcs.;
• cherry leaves - 8 pcs.;
• water - 2 l.

Optionally, add two red sweet peppers to the composition. They are cut into strips.

Recipe for cold pickling pickles in a saucepan:

1. Garlic is peeled and cut into slices. Greens are washed.
2. Place half of the leaves of fruit trees, garlic and dill on the bottom of a saucepan.
3. Cucumbers are placed in a container as tightly as possible to each other. The remaining spices are placed on top.
4. Water is poured into a separate container and salt is dissolved in it. The liquid must be cold.
5. Cucumbers are poured with salty liquid, covered with a lid, put under oppression and put into the refrigerator.

Cucumbers prepared according to this recipe will be ready in 3-4 days. If left in the refrigerator for a long time, they will become salty.

Advice! To dissolve the salt more easily, pour it with warm water. Then finished brine cool completely before use.

Five minute

The five-minute method involves preparing a snack in a bag. All preparations take only 5-15 minutes. The dish will be ready to eat in a few hours.

Ingredients:

• cucumbers - 4 kg;
• salt - 4 tbsp. l .;
• garlic - 1 head;
• vinegar - 6 tbsp. l .;
• fresh dill - 1 large bunch;
• vegetable oil - 10 tbsp. l.

This method does not involve the use of water. It is because of this that vegetables are salted so quickly.

Recipe for quick salted cucumbers:

1. The fruits are cut lengthwise into four parts. Some housewives peel off the skin from them, believing that this makes the fruits more tender.
2. Garlic is peeled and minced. To make the garlic taste more pronounced, chop it finely. To get a light taste, cut into large slices.
3. Dill is washed and chopped finely. Tough stems are also used in this recipe.
4. Garlic, dill and cucumbers are placed in a bag. Vinegar, salt and vegetable oil are sent to them.
5. The bag is tied and shaken until all the ingredients are mixed.

Cucumbers are left for pickling in the refrigerator, where they will be ready to eat in two hours. If you leave them on the table, they will acquire a light salty taste in a quarter of an hour.

In cold water with vodka

This recipe allows you to get lightly salted cucumbers after 12 hours. Thanks to the vodka, such the appetizer is stored for a long time, it turns out bright and crispy.

Ingredients:

• cucumbers - 4 kg;
• garlic - 4 cloves;
• vodka - 5 tbsp. l .;
• oak, currant and cherry leaves - 3 pcs.;
• horseradish - 4 leaves;
• apple or wine vinegar - 2 tbsp. l .;
• black peppercorns - 10 pcs.;
• water - 2 l;
• allspice peas - 8 pcs.
• cloves - 4 pcs.;
• dill umbrellas - 4 pcs.;
• salt - 4 tbsp. l.

These cucumbers are prepared in a saucepan. For this recipe, oppression is required.

Cold appetizer recipe "Pickled cucumbers in a saucepan with vodka":

1. Greens are washed. The garlic is cut into thin slices.
2. Greens, cucumbers and garlic are placed tightly in layers in a saucepan. A layer of greenery must be placed on the bottom.
3. Prepare the brine: add salt to the water and boil until completely dissolved.
4. The brine is cooled. Then add vinegar and vodka to it.
5. The resulting mixture is poured over cucumbers, covered with a lid and oppression is set. The container is left at room temperature overnight.

After 12 hours, the snack is ready to eat. They put it in the refrigerator.

Important! If you plan to store salted cucumbers for a long time, drain the brine. This will help them not to oversalt.

No vinegar with apples

Sometimes additional ingredients are added to lightly salted cucumbers. One of the most interesting combinations is a mixture of cucumbers and apples.

Ingredients:

• cucumbers - 4 kg;
• garlic - 10 cloves;
• apples - 10 pcs.;
• salt - 12 tbsp. l .;
• cherry leaves, horseradish, currants and dill umbrellas - 4 pcs.;
• allspice peas - 10 pcs.;
• water - 2 l.

This sweet and savory snack is prepared without vinegar. Green apples are best for her.

How to make lightly salted cucumbers with apples:

1. The apples are washed, peeled and cut into quarters. If desired, peel off the peel.
2. The cucumbers are pierced with a toothpick in several places.
3. Garlic is peeled and cut into thin slices.
4. At the bottom of the container, place half of the leaves and umbrellas of dill, as well as spices. Then, in layers, the container is tightly stuffed with apples and small cucumbers. The rest of the herbs and spices are placed on top.
5. Brine is prepared from salt and water. To speed up the salting process, you can boil it.
6. Cucumbers with apples are poured with hot or cold brine. In the first case, the dish will be ready in a day, and in the second, in four days.

Cooked cucumbers are placed in the refrigerator. To speed up cooking, they are placed under pressure.

With mineral water

If you pickle cucumbers with mineral water, their crunchiness will increase. This is an unusual way that many will like.

Ingredients:

• cucumbers - 4 kg;
• dill - 3 bunches;
• mineral water - 4 l;
• garlic - 15 cloves;
• salt - 7 tbsp. l.

Thanks to the large amount of garlic and dill, the cucumbers are spicy without additional spices.

How to make cucumbers with mineral water:

1. Soda water is poured into a separate container and salt is added. The container is closed and shaken until the salt is completely dissolved or stirred with a spoon. Sea salt is also suitable for this recipe.
2. Dill bunches are divided into two parts. Place one part at the bottom of the pan.
3. Unpeeled garlic is divided into cloves. Each clove is crushed with a knife.
4. Cucumbers are packed tightly. Place the remaining dill and garlic between the rows.
5. Cucumbers are poured with salty mineral water. Oppression is installed on top.
6. The dish will be ready to eat in 24-48 hours.

Hot way

The hot method is good because the cucumbers are salted evenly and acquire a rich taste after a few hours. However, they are less crispy.

Ingredients:

• cucumbers - 4 kg;
• allspice - 8 pcs.;
• horseradish, currant, cherry, oak leaves - 6 pcs.;
• dill umbrellas - 10 pcs.;
• salt - 4 tbsp. l .;
• sugar - 2 tbsp. l .;
• tarragon - 2 branches;
• bay leaf - 6 pcs.;
• garlic - 10 pcs.;
• hot pepper - 1 pod;
• bay leaf - 6 pcs.;
• water - 2 l.

This recipe includes a wide variety of herbs. Its taste is rich and aromatic.

Cooking method:

1. Greens are washed and cut into two parts. The garlic is divided into cloves. All the cloves are pressed with a knife right in the peel.
2. Hot peppers are peeled from seeds and cut into thin rings. Those who like more spicy food do not harvest the seeds.
3. The cucumbers are pierced with a toothpick.
4. Cucumbers, hot peppers, herbs and garlic are placed in a pan in layers, alternating them.
5. The brine is prepared separately. Salt, sugar, spices (bay leaves and allspice) are added to boiling water. The mixture is boiled for 5 minutes. Then it is turned off and left for 10 minutes.
6. Cucumbers with herbs are poured with brine. The container is covered with a lid and left at room temperature for 12 hours.

With garlic and herbs

A simple recipe with garlic and herbs is not the most exotic, but delicious option. It includes a minimum of ingredients and is liked by most.

Ingredients:

• cucumbers - 4 kg;
• salt - 5 tbsp. l .;
• garlic - 2 heads;
• dill - 3 bunches;
• water - 2 l.

Cucumbers are ready for use in 2-3 days.

Cooking methods:

1. The fruits are pierced with a fork over the entire area.
2. The dill is finely chopped. The garlic is cut into slices.
3. Zelentsy are packed tightly into a bowl in layers, shifting them with dill and garlic.
4. Dissolve salt in warm water. The resulting brine must be allowed to cool completely.
5. Ingredients are poured with brine, covered with a lid and placed under oppression.

The pan is left indoors for a day. After that, the cucumbers are transferred to the refrigerator.

With dry mustard

Cucumbers with mustard are spicy and have a very long shelf life. This ingredient prevents mold from forming and makes the taste more original.

Ingredients:

• cucumbers - 4 kg;
• dry mustard - 2 tbsp. l .;
• sugar - 1 tbsp.;
• vegetable oil - 1 tbsp.;
• ground red and black pepper - 1 tsp each;
• salt - 4 tbsp. l .;
• dill - 2 bunches;
• garlic - 6 cloves;
• vinegar - 8 tbsp. l.

This recipe is also used for winter preparations.... In this case, the cucumbers are salty:

1. Cut the fruits into four parts. Some housewives additionally cut the peel.
2. Dill is washed and chopped finely. The garlic is passed through a press.
3. Place all ingredients in a large bowl and mix thoroughly. Leave the mixture at room temperature for 3 hours. Then refrigerate for another hour.

The dish is ready to eat.

With sliced ​​cucumbers

Sliced ​​cucumbers are salted quickly. They are ready for use in 30-60 minutes.

Ingredients:

• cucumbers - 2 kg;
• garlic - 1 head;
• salt - 2 tbsp. l;
• apple or wine vinegar - 2 tbsp. l;
• olive oil - 2 tablespoons l;
• sugar - 2 tbsp. l;
• dill - 1 bunch.

Cooking method:

1. The fruits are cut into slices 1 cm thick.
2. The garlic is peeled and passed through a press. The dill is finely chopped.
3. All ingredients are added to the cucumbers and mixed. In half an hour, the snack is ready to eat.

Spicy

Fans of unusual tastes will love the spicy appetizer. It includes aromatic spices.

Ingredients:

• cucumbers - 2 kg;
• vinegar - 3 tbsp. l .;
• odorless vegetable oil - 5 tbsp. l .;
• garlic - 1 head;
• salt - 3 tbsp. l .;
• coriander - 1 tbsp l .;
• a mixture of peppers - 1 tbsp. l .;
• basil and dill - 0.5 bunch each.

You can add any other spices if desired.

Cooking method:

1. The fruits are cut into four pieces. The garlic is peeled and crushed on a press. All greens are finely chopped.
2. All ingredients are mixed in a bowl.
3. They are left at room temperature for half an hour. Then put it in the refrigerator for an hour.

Secrets of Cooking Delicious Cucumbers

Experienced housewives know a few tricks that will help you prepare a super-delicious snack. The list includes some of them:

1. To make lightly salted cucumbers like barrel cucumbers, tarragon is added to the recipe. One branch is taken for 1 kg.
2. Salting herbs should be fresh. Dry herbs are not used.
3. The tighter you put the ingredients together, the more crisp they will be.

How to store correctly

Salted cucumbers are stored only in the refrigerator. They are not closed for the winter. To stop the salting process, the brine is drained.

To prevent mold from forming on the appetizer, it is recommended to put a mustard plaster on top. This will save the fruit from souring without brine.

Conclusion

Lightly salted cucumbers are a favorite snack of many. This is a great addition to both everyday and festive tables. The appetizer is used not only in the "solo" version, but also as ingredients in salads and hot dishes.

It's easy to cook lightly salted cucumbers. Choose the right recipe and follow the instructions.