The classic recipe for lightly salted cucumbers in a saucepan with hot brine

Lightly salted cucumbers are one of the popular snacks. It combines the piquancy of canned cucumbers and the refreshing taste of fresh fruit. They are served with hot and main courses, used as an ingredient for salads and sandwiches.

Lightly salted cucumbers are a summer harvest. After its preparation, you do not have to wait several months for the fruits to be salted. Usually, it is enough for vegetables to stand in brine for 2-10 days. The fastest pickling of cucumbers is hot. We will tell you how to do it correctly below.

Features of cooking lightly salted cucumbers in hot brine

Cucumbers are preserved not only for the winter. During the season of picking fresh cucumbers, the hostesses prepare lightly salted vegetables. They saline within a few days and are stored for a long time.

The hot cooking method is popular. This method has several advantages:

1. Fast cooking. The hot brine penetrates the fruit faster. This appetizer will be ready in 2-3 days.
2. Storage duration... Boiling water destroys bacteria, fungi and mold. Thanks to this, the appetizer will not go bad for a long time.
3. Benefit. Most recipes do not use vinegar, which is considered bad for the stomach. Pediatricians are allowed to include lightly salted cucumbers in the children's diet. With this method of conservation, many useful trace elements are preserved.
4. Low salt content. This allows people with hypertension, diabetes mellitus, etc. to consume small portions of salted fruits.

Fruits cooked in hot brine acquire a delicate slightly salted taste, remain firm and crispy. Spices add additional piquancy to vegetables.

Preparation for cooking

To make the appetizer tasty, it is important to choose the right ingredients. Particular attention is paid to the selection of cucumbers.

Small elastic vegetables no more than 15 cm in size are suitable for hot salting. Larger fruits will be salted unevenly. It is important that the vegetables have "pimples" - then they will turn out to be crispy.

Preparing cucumbers for pickling:

1. Sorting. Remove soft, damaged and rotten fruits.
2. Flushing. Cold water is collected in a bowl. Cucumbers are washed in it, the remains of inflorescences are removed.
3. Soak. Cucumbers are soaked in clean cold water for 2-3 hours.

The choice of salt also matters. It is better to use rock salt for salting. Iodized and fine will not work.

It is more convenient to salt cucumbers in an enamel or wooden container. Cucumbers are also canned in jars - it is convenient to store them in such a container.

Important! Before use, the container must be washed.

Cooking recipes

There are many recipes for making lightly salted cucumbers. They include different ingredients: pickle spices or vegetables and fruits that give the snack an unusual flavor.

The taste of the fruit depends on how well the brine is prepared. In any recipe for 1 liter of water add 1 tbsp. l. salt. This proportion allows you to quickly bring vegetables to readiness without oversalting them.

Council. Brine must completely cover the fruit. Otherwise, they will be salted unevenly.

The classic recipe for hot salted cucumbers

According to the classic recipe cooking lightly salted cucumbers, they are poured into saucepan hot brine. This method is suitable for novice cooks, since the recipe is extremely simple.

Ingredients:

• cucumbers - 2 kg;
• water - 2.5 l;
• salt - 2.5 tbsp. l .;
• bay leaf - 6 pcs.;
• allspice - 10 peas;
• black pepper - 20 peas;
• dill - 2 bunches;
• parsley - 2 bunches;
• garlic - two heads;
• cherry and currant leaves - 5 pcs.;
• horseradish - 4 leaves.

Purified water is used - then the fruits will be more tasty.

How lightly salted cucumbers are prepared according to the classic recipe:

1. The water is brought to a boil. Salt, peppercorns, bay leaves are added to it. The ingredients are boiled until the salt is completely dissolved.
2. The fruits are dried with a paper towel. The ends are cut on both sides. Peel the garlic and use the whole cloves.
3. Dill, parsley, fruit tree leaves and horseradish are washed and divided into two parts. Place half of the herbs on the bottom of the pan.
4. Then cucumbers and garlic are laid in layers. They try to lay the fruits as tightly as possible.
5. The rest of the greens are laid on top of the fruits.
6. Boiling brine is poured into a container with vegetables. They put a plate on top and oppression.

Cucumbers are placed in a cool place for 2-3 days, until tender.

Council. A three-liter jar filled with cold water or a large stone is used as oppression.

Recipe with apples in hot brine

One of the most interesting combinations is cucumbers with apples. Together with the salty brine, the ingredients acquire an unusual, sweet-salty taste. This appetizer goes well with meat dishes and stewed potatoes.

Ingredients:

• cucumbers - 2 kg;
• large apples - 6 pcs.;
• black currant leaves - 6 pcs.;
• salt - 2 tbsp. l .;
• water - 2 l;
• dill - 1 bunch.

Green apples are best for this recipe. They are sour, so the taste of the snack is more harmonious.

How cucumbers with apples are salted:

1. The tips of the cucumbers are cut off. Several punctures are made in each fruit.
2. The apples are washed, cut into 4 pieces and freed from seeds. The skin is not removed.
3. Place half of the herbs on the bottom of the pan. Apples and cucumbers are stacked there in layers. To make the ingredients crispy, they are stacked tightly. Cover with herbs on top.
4. Prepare the brine. To do this, add salt to the water. The brine is brought to a boil and poured into a saucepan with the other ingredients.
5. Cover the cucumbers with apples. They put oppression on top.

According to this recipe, you can salt cucumbers with grapes, pears and cherry plums. It is best to use slightly unripe fruit.

Recipe for fragrant lightly salted cucumbers

If you add suitable spices to the pickle for cucumbers, you get a delicious aromatic filling. In it, vegetables will acquire an unusual taste.

Ingredients:

• cucumbers - 2 kg;
• sugar - 2 tbsp. l .;
• water - 2 l;
• salt - 2 tbsp. l .;
• cloves - 4 pcs.;
• allspice - 8 peas;
• raspberry, cherry and black currant leaves - 6 pcs.;
• garlic - 3 cloves;
• horseradish leaves - 3 pcs.;
• dill - 1 large bunch.

Instead of dill and horseradish, housewives often use a pickling set. It includes dill umbrellas, horseradish leaves and some other herbs. This set is sold in food markets.

How fragrant cucumbers are salted at home:

1. Pre-prepared fruits are pierced with a fork. The ends of the zelents are cut off from both sides.
2. Dill, leaves of fruit trees, horseradish and cucumbers are tightly placed in a container in layers. It is not necessary to cut greens.
3. Sugar, salt, allspice and cloves are added to the water. The brine is brought to a boil. It is important that the salt and sugar are completely dissolved.
4. Vegetables and herbs are poured with boiling brine. A cover is installed on top and bends.

On the cooking snacks take 3 days. The salting process takes place in the refrigerator.

Council. The pickle from such lightly salted cucumbers will be an excellent hangover cure.

Hot hot cucumbers with horseradish and pepper

Fans of spicy dishes will appreciate lightly salted cucumbers with pepper and horseradish. They are not only spicy, but also spicy. The pungency of the dish depends on the amount of pepper.

Ingredients:

• cucumbers - 2 kg;
• horseradish leaves - 8 pcs.;
• hot fresh pepper - 1 kg;
• sugar - 2 tbsp. l .;
• salt - 2 tbsp. l .;
• black peppercorns - 14 pcs.;
• dill - 2 bunches;
• bay leaf - 4 pcs.

To make the horseradish taste more pronounced, some housewives add 1 tbsp to the brine. l. grated root of this plant.

How spicy cucumbers with pepper and horseradish are prepared:

1. The tips of the fruits are cut off on both sides. The garlic is peeled and sliced. The pepper is cut into pieces. To reduce the severity of the pickles, the seeds are removed.
2. ¼ dill and horseradish are placed on the bottom of the pan. Then a layer of cucumbers, peppers and garlic is laid. Lay another part of the greens and a layer of vegetables on top. Thus, cucumbers alternate with herbs. The top layer should be green.
3. In a saucepan, bring the water to a boil. Sugar, bay leaves, salt and peppercorns are added to it. The mixture is boiled until the sugar and salt are completely dissolved.
4. Vegetables are poured with hot brine. A cover is installed on top and bends.

In such a marinade, the pepper also acquires a special taste - it becomes less pungent, and it is often used as an ingredient for hot dishes.

With mustard, chili and vinegar in hot brine

Mustard and chili cucumbers are another spicy variation of the popular snack. Mustard seeds give it an unusual spicy note and original taste, making the pickle even more aromatic.

Ingredients:

• cucumbers - 2 kg;
• salt - 2 tbsp. l .;
• water - 2 l;
• garlic - 20 cloves;
• dill - 2 bunches;
• dried chili peppers - 3 tsp;
• dry mustard seeds - 2 tbsp. l .;
• coriander - 2 tsp;
• zira - 1 tbsp. l .;
• vinegar - 2 tbsp. l.

Fresh hot peppers are often used instead of chili powder. In this case, it is cut into rings.

How spicy salted cucumbers with chili and mustard are made:

1. The edges of the fruits are cut on both sides. The garlic cloves are peeled and cut into wedges.
2. Part of the dill is laid out at the bottom of the pan. A layer of cucumbers is placed on top. Sprinkle vegetables with garlic, chili, cumin and coriander. Then a layer of dill, cucumbers and spices is laid again. The layers are alternated until all the ingredients are gone.
3. Water is poured into a saucepan, salt and mustard seeds are poured. The mixture is brought to a boil and stirred until the salt is completely dissolved. Vinegar is poured into the brine, after which the pan is immediately removed from the heat.
4. The marinade is poured into a saucepan with vegetables. A lid is placed on top and oppression.

It is recommended to put the pan in the refrigerator already at the stage of salting. Then the appetizer will be be kept longer.

Note! The vinegar gives the snack a more interesting flavor but makes it less useful.

With vodka

Recipe with vodka allows you to preserve the bright green color of lightly salted cucumbers. Such vegetables practically do not differ in appearance from fresh ones, but they have a pleasant spicy taste.

Ingredients:

• cucumbers - 2 kg;
• salt - 2 tbsp. l .;
• water - 2 l;
• horseradish, cherry, black currant leaves - 6 pcs.;
• dill - 1 large bunch;
• garlic - two heads;
• sugar - 4 tbsp. l .;
• apple cider vinegar - 100 ml;
• vodka - 70 ml.

Use other spices as desired. Mustard grains, anise, coriander, cloves, black and allspice are combined with lightly salted vegetables.

Cooking method:

1. In cucumber fruits, the edges are cut on both sides. In each fruit, several punctures are made with a fork.
2. Cucumbers, horseradish leaves, cherries, black currants, dill and garlic in a shell are stacked in a pan in layers. The top layer should be green.
3. Brine is prepared in a saucepan. To do this, mix water with sugar and salt. The ingredients are brought to a boil.
4. Vodka, vinegar and brine are poured into a saucepan with vegetables. Cover the vegetables and put them under pressure.

Vinegar and vodka should not be allowed to boil for a long time. Otherwise, they will lose their properties.

With ginger

Ginger adds a deep, spicy flavor to the snack. This version of lightly salted cucumbers can surprise even experienced housewives.

Ingredients:

• cucumbers - 2 kg;
• salt - 2 tbsp. l .;
• fresh ginger root - 100 g;
• vinegar - 4 tbsp. l .;
• sugar - 2 tbsp. l.

The amount of sugar can be changed to your liking. Some housewives like to add more vinegar.

How they cook:

1. The tips of the fruits are cut off on both sides. A large number of punctures are made in them with a fork.
2. Ginger is peeled, coarsely grated or cut into thin slices.
3. Ginger and cucumbers are placed in a container in layers.
4. The water is brought to a boil, salt, sugar and vinegar are added.
5. When the ingredients are dissolved in the boiling brine, it is poured into vegetables.
6. The snack is placed under oppression and left in the refrigerator for 3-4 days.

Cooking recommendations

Secrets of making lightly salted snacks from experienced housewives:

• to speed up the process of cooking fruits, they are cut into slices;
• if you let the cucumbers stand for 12 hours in a warm place, then they will be salted much faster;
• prolonged soaking of fruits in cold water makes them crispy;
• if you use cucumbers collected the day before pickling, they will not crunch.

Storage tips

Lightly salted cucumbers are stored in the refrigerator or in the cellar in brine. The shelf life of such a snack is 1-2 weeks.

The longer the cucumbers are in the brine, the more salty they taste. If the recommended shelf life is exceeded, the vegetables will not deteriorate, but will become salty.

To prevent the appearance of mold on vegetables, a mustard plaster is placed on them. This additive will not affect the taste.

Conclusion

Lightly salted cucumbers are one of the most popular summer snacks. It goes well with meat and vegetable dishes, and is used as an ingredient in hamburgers and salads.

There are many recipes for lightly salted vegetables. Most housewives consider the hot method to be the most convenient. In this case, the fruits acquire a uniform salty taste, but remain crispy.