Secrets of quick cooking pickled cucumbers

Almost everyone loves crunching pickled cucumbers, but few people like to cook them. The main reason is that either the recipe takes a lot of time, or the cucumbers must be allowed to brew for several days, and the holiday is on the nose.

We have collected ways of quick and unusual preparation. Cucumbers in honey marinade and with soy sauce, dry mustard and pickle in a bag - you will find these and other quick recipes in our material. Cook, surprise your family and save time.

Features of cooking pickled cucumbers

Some tricks - and the cucumbers will turn out hard and crispy:

1. Prepare 500 ml or 1 liter jars for marinating. They are easier to stuff and easier to eat in winter.
2. Sterilize the jars thoroughly in a boiling kettle, microwave or oven. So the blanks will not be opened.
3. Collect marinade spices in advance: leaves of grapes, oak, cherries, currants, dill umbrellas, horseradish roots. It's better when the ingredients are harvested in your garden and you are confident in their environmental friendliness. From shop spices, allspice and black peas, mustard seeds are suitable.
4. All seasonings are laid out on the bottom of the jar, then cucumbers follow.
5. If you decide to make a cucumber-tomato platter, put spices - tomatoes - cucumbers in layers. Tomatoes will add a slight sourness to the marinade.
6. Horseradish and garlic add spice to cucumbers. So that the garlic is in moderation, put 1 clove on 1 liter of marinade, otherwise the cucumbers will become soft and will not crunch.
7. Red pepper spices... Use one small pod per quart jar. Otherwise it will be very acute!
8. Onions will also add spice, but softer than peppers. Use one small onion per quart jar. If you put more, the cucumbers will be noticeably onion, it is tasteless.

The best pickled cucumbers are grown in their own vegetable garden, freshly picked. And the crunchiest ones are those grown in the open field. If there is no vegetable garden, buy at the farmer's market, but not at the store.

Hint. The best varieties for salting for the winter are traditional: Nezhinsky, Rodnichok, Zozulya, Zhuravlenok, Khrustyuschiy. Advanced hostesses choose Sissy, Era, Nosovsky, Stage.

For the vinegar marinade, cucumbers no more than 8 cm long and gherkins of Brownie F1, Othello F1, Phillipok F1, Lilliput F1, Children's F1 and Angel are suitable.

Modern varieties and hybrids suitable for pickling: Semcross F1, Karnak F1, Zakuson F1, German, Gypsy F1, Ira F1, Mamen's pet F1, Parisian gherkin, Courage F1, Barrel pickling F1.

Cucumbers such as Pasalimo F1, Octopus F1, Ekol F1, Bettina F1, Dolomite F1 are suitable for pickling in a barrel and glass.

The most faithful assistant in choosing cucumbers is the mistress's keen eye. When buying and sorting, study:

1. The size. Choose cucumbers 8-10 cm long. Gherkins are ideal for pickling with vinegar.
2. Cucumber color - light green. Discard yellowish ones at once - they have thick peel and large hard seeds.
3. The peel should be soft so that the brine penetrates faster through it. Press down on the cucumber with your fingernail: if the peel is easily pressed, the fruit fits.
4. Pimples. Must be present on all pickles. Look at the tips of the thorns - they should be black.
   

   Important! These parameters of cucumbers allow the marinade to slowly penetrate inside, the elasticity increases, and they will crunch remarkably.

Preparing for pickling

The jars are thoroughly washed and sterilized, and the dirt is washed off with a cloth. Check the integrity of the cucumbers (they should be free of cracks and dents) and put them in cool water for 5-6 hours. If the water becomes warm, change it to cool. Freshly picked fruits need 3 hours of soaking.

Quick pickle recipes

Quick pickles to eat now take 10-20 minutes to cook and eat even faster.

With herbs, garlic and vinegar

After cooking, they can be put on the table immediately. According to this recipe, moderately salty, crispy and spicy cucumbers are obtained.

Composition:

• cucumber - 1 kg;
• garlic - 5 cloves;
• ground coriander - 1 tsp;
• sugar and salt - 1 tbsp each l .;
• vinegar 9% - 4 tbsp. l .;
• sunflower oil - 4 tbsp. l.

Cut the fruits lengthwise into quarters, then cut each in half to make triangular pieces. Grate the garlic on a fine grater and add to the cucumbers along with salt, sugar, vinegar, coriander and sunflower oil. Serve to the table.

Hint. If you leave the dish prepared in this way in the refrigerator for 6-8 hours, the cucumbers will marinate more, become tastier, but softer.

Quick Pickles in a Package

This recipe requires a 10 cm long fruit with a thin skin. Do it in the evening - they will be ready by morning, and if in the morning, then you can dine with cucumbers.

Composition:

• cucumbers - 1 kg;
• salt - 1 tbsp. l .;
• sugar - 1 tsp;
• garlic - 3 large cloves;
• dill - 1 bunch.

Wash cucumbers, cut off the ends. Chop the dill or put it whole. Cut the garlic into slices. Put cucumbers, salt, sugar, garlic in the bag. Close the package, shake to distribute the sugar and salt, put in the cold for 6 hours. Cucumbers will give moisture, "breathe" into a bag and pickle.

Reference. For piquancy to taste, add one of the following ingredients: allspice, coriander with peas, tarragon greens, cilantro, cherry leaves, currants, horseradish, spicy pepper finely chopped.

How to quickly pickle cucumbers with mustard - dry salting

Delicious with boiled and sprinkled with herbs young potatoes with butter.

Composition:

• cucumbers - 1 kg;
• salt - 1 tbsp. l .;
• garlic - 2-3 cloves;
• parsley or dill, green shoots;
• ground black pepper or a mixture of peppers;
• dry mustard or ground coriander - 2-3 tsp.

Cut off the ends of the washed cucumbers, cut into 1.5-2 cm circles. In a bag, mix salt, chopped garlic, herbs, add the remaining spices. Put the cucumbers there, tie, shake to distribute the mixture. Get it in 40-60 minutes.

For storage in jars for the winter

Instant recipes for pickled cucumbers for the winter. Prepare in 30 minutes.

In honey marinade

The unusual taste of these cucumbers will delight even fastidious gourmets.

Composition per 1 l can:

• cucumbers - how much will fit in a jar;
• spices: dill umbrella, cherry leaves, horseradish and grapes (or currants) - to taste;
• allspice - 5 pcs.;
• white mustard, coriander, cloves - 0.5 tsp;
• garlic - 2 cloves;
• water - 0.55 l;
• sugar - 100 g;
• salt - 1 tbsp. l .;
• vinegar 9% - 100 ml;
• honey - 1 tbsp. l.

Wash the fruits and cut off the tips. Cut the garlic into cubes. Wash the jar and lid, pour over with boiling water, dry. Put green leaves, peppercorns, garlic, mustard seeds, coriander and cloves on the bottom. Arrange the cucumbers tightly.

Pour water into a saucepan, add sugar, salt, honey and put on fire. When the water boils, add the vinegar to the marinade. Turn off when boiling. Pour the marinade into a filled jar to the top, cover with a lid, leave for 20 minutes.

Sterilize as follows: put a towel on the bottom of the pan, pour boiling water, put a jar (the water should reach the middle) and put on fire. After boiling, leave for 10 minutes. Then take the jar out of the water, remove the lid, wipe the jar. Roll up the lid or seal, turn the jar over, cover with a blanket. Get it out when cool.

With soy sauce

Cucumbers are spicy, sweet and sour, not very crispy, but they go with any side dish.

Composition:

• cucumbers - 1 kg;
• sunflower oil - 100 ml;
• soy sauce - 70 ml;
• garlic - 1 head;
• ground chili - 1 tsp;
• vinegar - 100 ml;
• grated ginger - 1 tsp;
• salt - 15 gr.

Wash the cucumbers, cut off the ends on both sides, cut them lengthwise into quarters. Salt, set aside for 20 minutes. During this time, juice is formed, drain it. Arrange the slices in sterilized 0.5 liter jars.

For the marinade, crush the garlic in a press and mix with the rest of the ingredients.

Sterilize as follows: put a towel on the bottom of the pan, pour boiling water, place the jars (the water should reach the middle) and put on fire. After boiling, sterilize half-liter cans for 20 minutes, liter cans - 30 minutes. Then take out the cans, remove the lids, wipe the cans and roll up.

With bell peppers and onions

The recipe is recommended as a snack, the vegetables are crispy and tasty.

Composition:

• cucumbers - 1 kg;
• bell pepper - 2 pcs. medium size;
• garlic - 2 cloves;
• dill - 2-3 branches;
• allspice peas - 2 peas;
• bay leaf - 2 pcs.;
• cloves - 2-3 pcs.;
• 9% vinegar, salt and sugar - 2 tbsp each l.

Wash the cucumbers and cut off the edges. Wash the pepper, remove the seeds, cut into slices. Peel the garlic, cut into slices. Put bay leaf, cloves, allspice, garlic slices, then pepper in a clean jar doused with boiling water. Tamp the cucumbers tightly. Add dill on top. Fill the jar with boiling water, cover and leave for 10-15 minutes.

Drain the liquid into a saucepan, add salt and sugar, bring to a boil. Pour vinegar and fill the jar with marinade. Seal with a lid, turn over, leave at room temperature until it cools completely.

Spicy cucumbers with horseradish and currants

Due to horseradish containing tannins, sweet and crunchy cucumbers are obtained.

Composition:

• cucumbers - 1 kg;
• garlic;
• carrot;
• horseradish leaves, black currant, bay leaf;
• dill;
• bitter red pepper - 1 pod.

For 1 liter of marinade:

• vinegar- 200 ml .;
• salt - 1 tbsp l .;
• sugar - 200 g

Wash everything very thoroughly. Chop onions and carrots arbitrarily. Either chop the garlic coarsely or put it whole. Chop the horseradish leaves coarsely. Rinse the jars, pour over with boiling water. Put all the above ingredients on the bottom of the jars, add bitter pepper. Lay the cucumbers as tightly as possible.

Pour the cooked vegetables with boiling water, without touching the walls of the jar, close the lids. Wrap the jars, leave for 15 minutes. Pour water into a saucepan, close the jars with lids and wrap tightly. Boil water and pour into jars, leave wrapped again for 15 minutes. Drain and wrap the jars again.

Measure the amount of the resulting liquid, add the ingredients for the marinade. Bring to a boil, pour into jars, roll up the lids. Turn the cans upside down, wrap them up and leave to cool completely.

How to store pickled cucumbers properly

Dishes made using instant recipes cannot be stored. They did it - and then ate it. For a maximum of two days. If you store more, the cucumbers will soften and lose their crunch.

The workpieces rolled into cans are stored in a cool place at a temperature not exceeding + 4 ° C. This could be a refrigerator, basement, or cellar. It is not recommended to put banks under the bed for the winter.

Precautions

Cucumbers are considered a dietary product due to their high water content (up to 95%) and low calorie content (15 kcal). Therefore, there is an opinion that if you eat a lot of pickled cucumbers, there will be no big trouble for the body. But it is not so.

Important! People with diseases of the gastrointestinal tract cannot eat a lot of pickled cucumbers due to the presence of seasonings, spices and vinegar in the marinade.

If the marinade in an open jar is cloudy, mold floats in it, there is a sharp rotten smell - such cucumbers should not be eaten. The rules for sterilization, preparation of vegetables and spices, or storage conditions were violated.

Conclusion

Properly selected and prepared vegetables will bring joy and will always be at the table. Cook and save time. Let our time-tested recipes become faithful helpers in preparing for the arrival of guests or a family dinner.