fast cooking salted cucumbers is the most convenient way to prepare for festive table simple snacks. In this case, it is allowed to use any recipe for cooking vegetables: with cold or hot water. Make crunchy and spicy salted cucumbers in a saucepan it is possible with the addition of non-standard spices, currant leaves or cherries. Among the proposed photo and video instructions, the hostesses can choose the most fast way cooking snacks in 5 minutes or more complicated recipes salted cucumbers with aromatic spices.

How to cook lightly salted cucumbers in a saucepan - a quick recipe in 5 minutes for hostesses

With the right selection and mixing of spices, the most ordinary cucumbers can be an excellent snack for the table. You can choose them at your own discretion, or you can use already proven recipes that all hostesses will definitely like. A simple recipe with the addition of different types peppers and herbs.

Ingredients for cooking pickled cucumbers in a saucepan in 5 minutes

• peppercorns (black and white) - 1 tbsp;
• garlic - 5 cloves;
• hot red pepper - 1-2 pcs.;
• salt - 2-3 tablespoons;
• sugar - 1 tbsp;
• dill, parsley - a bunch;
• currant and cherry leaves - 5-6 pcs.;
• cucumbers - 2-3 kg.

A quick recipe for cooking lightly salted cucumber in 5 minutes in a saucepan

Prepare peppercorns. If desired, you can ceiling some of them to get more spicy snacks.

Rinse the parsley separately. Its long stems are best trimmed.

Peel the garlic. Hot peppers cut into thin rings. For a light spiciness, it is better to take 1 pepper. For a richer taste, add 2 peppers.

Wash cucumbers thoroughly. Cut off the edges.

Rinse dill. It is better not to cut the dill stems: they will help to give the workpiece an amazing taste and lasting aroma. Prepare dried currant and cherry leaves.

Put the spices in the bottom of the pot. In another, put 2 liters of water and add salt, sugar and pepper to it.

Put the greens in the pan: it will not float under the cucumbers and will hold the spices themselves.

Press down the spices and herbs with cucumbers, gently distribute them throughout the pan.

Pour boiling brine over cucumbers, press down with a lid. Leave them for 18-24 hours.

Crispy and spicy salted cucumbers in a saucepan - step by step photo recipe

For the preparation of the most delicious salted cucumbers, it is customary to use wooden barrels. But even in a convenient saucepan, you can easily make a delicious snack to the table. Initially, you can mix the ingredients in a bowl, and then transfer to another container. But it is best to immediately cook crispy salted cucumbers according to the recipe in a saucepan. The presence of a lid will allow you to carefully cover the workpiece for good salting.

List of ingredients for the recipe for salted crispy cucumbers in any pan

• cucumbers - 1 kg;
• water - 2 l;
• salt - 2 tablespoons;
• sugar, vinegar - 1 tablespoon;
• peppercorns - 5 pcs.;
• garlic - 5 small cloves;
• dill - a small bunch;
• Bay leaf- 2 pcs.

Step-by-step recipe for cooking salted spicy cucumber in a saucepan

Rinse cucumbers thoroughly from dust, dirt and earth. Trim the tips for the fastest and best salting of vegetables.

Put water on fire and add spices to it. Bring to a boil and boil the spices for just a couple of minutes. So ready hot pickle will have the most appetizing flavor. Let the prepared water cool down.

Pour the cucumbers with cooled brine and cover with a lid. Leave for 8-10 hours.

Delicious salted cucumbers in a saucepan with cold water - a recipe with step by step photos

Cooking delicious cucumbers v cold water involves preheating it along with spices. So they can give a unique taste and aroma to the workpiece. If the hostess decides to simply pour prepared vegetables with cold water, then she should chop all the seasonings well. Or you can prepare a steep brine and then add it to cold water, which will be poured over vegetables. So use the recipe below. salted cucumbers in the pan is possible with some of its modifications and changes.

The list of ingredients for cooking salted delicious cucumbers in a saucepan

• cucumbers - 3 kg;
• water - 1.5-2 l;
• brine - 100 ml;
• garlic - 1 head;
• currant leaves, cherries - 6 pcs.;
• salt - 3 tablespoons;
• sugar - 1 tbsp;
• horseradish leaves - 3 pcs.;
• peppercorns - 10 pcs.;
• dill - a bunch.

Recipe with step by step photos of cooking lightly salted delicious cucumbers

Prepare all required ingredients. Cucumbers can be immediately cut off the tips.

Rinse cucumbers and herbs well from dust and earth.

Separately, heat 100 ml of water, pour peas, salt and sugar into it. Arrange the cucumbers along with the herbs in layers. enamel pan or a bowl. Pour cold water into which brine has been added.

Appetizing lightly salted cucumbers in a saucepan - a quick recipe for making snacks

For most housewives who grow cucumbers on their site, their quick pickling is the best option for preparing simple snacks. After all, after a day or even a shorter period of time, vegetables can already be eaten. At the same time, it takes literally half an hour to cook lightly salted cucumbers in a saucepan. Also important simple preparation components for work. Learn how to properly make salted cucumbers fast food in a saucepan, you can in the next recipe.

Ingredients for the recipe for lightly salted cucumber cooked in a saucepan

• garlic - 3 cloves;
• salt - 2 tablespoons;
• sugar - 1 tbsp;
• water - about 1 liter;
• cucumbers - 1 kg;
• horseradish leaves, dill, peppercorns - to taste;
• ready-made seasoning for salting - half the package.

A very quick recipe for cooking delicious lightly salted cucumbers in a saucepan

Wash cucumbers well.

Cut off the ends of the cucumbers.

Rinse greens for cooking.

Layer on cucumbers and spices.

Boil water, add salt, sugar and pepper to it.

Pour cucumbers with brine cooled to room temperature.

How to cook lightly salted cucumbers in a saucepan with spices in a hot way - video recipe

The use of hot brine is welcomed by many housewives, since this cooking method makes it really quick and easy to get very tasty and fragrant cucumbers. After preparing all the ingredients, they should be put for a short time for salting, and then they can be served at the table along with potatoes, meat and other dishes. How to make lightly salted cucumbers quickly in a saucepan and please your family with an amazing snack, you can find out in the following instructions.

A detailed video recipe for cooking salted cucumbers with spices in a hot saucepan

Detailed video with description step by step cooking spicy snacks will help to grind cucumbers in a saucepan without any problems. The hostesses only need to follow the indicated tips and exactly repeat the actions of the author.

Spicy, spicy or just crunchy lightly salted cucumbers in a saucepan can be cooked quickly and easily. In the proposed photo and video recipes, you can choose the best instructions for cooking snacks in cold water or in a hot way. You can also use convenient quick recipes for 5 minutes, which will help you prepare for the holiday table without any problems. You can use both large and small cucumbers for work. And if you add non-standard spices to the brine, you can even get an amazing preparation that will delight both the household and all guests.

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One of the most sought after vegetable preparations pickled cucumbers are considered for the winter. Each hostess prepares them differently. Different proportions of spices, salt, sugar, water, herbs, etc. affect the final taste of the finished product. But the container in which the pickling of cucumbers takes place, many believe, does not matter. Be that as it may, try salting cucumbers in a saucepan and in practice check whether their taste is somehow different from pickled cucumbers in a jar.

A saucepan for pickling cucumbers should be enameled, without chips or cracks, preferably at least 4 liters in volume.

This recipe for salted cucumbers is similar to the one they are usually salted for the winter. The only difference is that you don’t need to roll them up in jars, but they are eaten almost immediately, without having had time to completely salt, that is, in a slightly salted version.

• 2 kg of small cucumbers;
• 100 gr. umbrellas or dill seeds;
• 3 cloves of garlic;
• 2 bell peppers;
• 3 leaves of currant (black);
• 4 cherry leaves;
• 4 tablespoons of salt;
• 1 liter of water.

Salting step by step:

1. Wash cucumbers thoroughly. If the skin of the fruit is bitter, soak them for 5 hours in cold water (or overnight), then rinse again.
2. Cut the peeled garlic into thin slices.
3. Wash dill umbrellas, currant and cherry leaves, bell pepper(if desired, cut or use whole, you can not clean the seeds).
4. Put 1/2 part of the spices, pepper and garlic plates on the bottom of the pan.
5. Next, lay the cucumbers tightly, trying to leave a minimum of voids (if you vigorously shake the pan, they will settle better).
6. Lay the rest of the pepper, spices and garlic on top.
7. Pour vegetables with cold water with salt dissolved in it in advance.
8. For more quick salting leave the cucumbers warm for 3 days. If there is no urgency, you can put it in the refrigerator for slow salting.

Hot way to pickle cucumbers in a saucepan

The difference between this pickling method and the classic one is that cucumbers are poured with boiling marinade, and not cold. This will significantly speed up the salting process - the next day you can already serve freshly pickled cucumbers to the table.

Products needed for salting:

• 1 kg of cucumbers;
• a set of spices for salting: dry dill umbrellas, horseradish root and leaves, leaves black currant and cherries;
• 4 cloves of garlic;
• 1.5 tablespoons of salt;
• 1 liter of water.

Salting step by step:

1. Wash cucumbers thoroughly. You can hold for 2-4 hours in water to become more crispy. Trim the ends.
2. Wash the spices for salting and peel the garlic (you can not cut it).
3. Put 1/2 part of the spice set on the bottom of the pan, and then tightly lay the cucumbers with garlic.
4. Put the rest of the spices on top.
5. Dilute salt in boiling water and, without cooling, pour cucumbers with brine.
6. Leave for a day warm and you can serve a snack on the table.

Pickling cucumbers in a saucepan without vinegar

Cucumbers prepared according to this recipe are similar in taste to pickled cucumbers in a barrel, but without vinegar. They can be eaten after 3 days, and if you wish, you can roll ready-made snacks into jars for the winter. It is better to salt only freshly picked, small fruits.

Products needed for salting:

• 1 kg of cucumbers;
• salting set: dill, horseradish leaves or root, cherry leaves and other spices to taste;
• a small pod of hot pepper;
• a few peas of black pepper;
• 1 liter of water;
• 50 gr. salt.

Salting step by step:

1. Soak cucumbers for 2 hours in cold water, then rinse well.
2. Wash the greens and put them on the bottom of the pan.
3. Cut the hot pepper into slices and arrange on top of the greens.
4. Dissolve salt in cold water.
5. Place cucumbers tightly in pots with greens, pour cold brine and place under oppression.

After 3 days, cucumbers can be served on the table, or rolled into jars for the winter. For this you need:

• drain the brine from the cucumbers, boil;
• discard the greens, rinse the cucumbers and arrange them in sterile jars (with a capacity of 1 liter) with peppercorns;
• pour boiling marinade;
• sterilize the workpiece for 10 minutes and roll up.

Salting “barrel” cucumbers in a saucepan

A recipe for those who love barrel cucumbers, but do not have the opportunity to store them. You can also cook them in a pot. You can eat them after 14 days. Cucumbers from the “last harvest” are perfect for this recipe, you can take greenhouse ones. Cooking will not take much time, and you can store a snack on the balcony right in the pan, without fear of mold.

Products needed for salting:

• 3 kg of cucumbers;
• 120 gr. salt;
• 2 liters of water;
• 2 tablespoons of mustard powder;
• 1 head of garlic;
• 5 dill umbrellas;
• 10 currant leaves (black);
• 10 cherry leaves;
• 4 bay leaves;
• 2 sheets of horseradish;
• 10 black peppercorns;
• 7 cloves;
• 1 pinch of mustard seeds.

Salting step by step:

1. Put the thoroughly washed greens on the bottom of the pan.
2. Peel the garlic, wash and cut each clove into 3 parts.
3. Put the garlic, cloves, mustard seeds and peppercorns on top of the greens in a saucepan.
4. Wash the cucumbers, cut off the tails and place tightly in a saucepan.
5. Prepare the brine: completely dissolve the salt in the water; send to the fire and bring to a boil; Let the marinade cool for 30 minutes.
6. Pour the brine into the saucepan with the cucumbers. If it does not completely cover the vegetables, add plain boiled water.
7. Mix the contents of the bowl with your hands.
8. Cover the container with a clean cloth.
9. Pour mustard powder over the cloth and place the pan under pressure.
10. Remove the snack in a dark, cool place for 14 days.

Recipe for salted cucumbers in a saucepan

For this recipe, it is recommended to use small hard and pimply fruits, preferably of the same size, for better salting. When pouring cold marinade - cucumbers will be ready in 3 days, with hot - everything is much faster, 12 hours will be enough. If you soak the vegetables in ice water for 2 hours before salting, they will turn out crispy.

Products needed for salting:

• 1 liter of settled water;
• 2 tablespoons of salt;
• 2 kg of small cucumbers;
• fresh dill, cilantro, parsley;
• dill umbrellas;
• horseradish leaf and root;
• ground red and black pepper;
• a pod of hot pepper;
• mustard seeds;
• 5 cloves of garlic.

Salting step by step:

1. Cut the stems off the cucumbers and wash the fruits.
2. Horseradish root, hot pepper pod, dill and garlic peel, wash and chop.
3. Put the cucumbers mixed with spices in a saucepan.
4. Pour the cucumbers with brine (hot or cold to choose from).
5. Lay horseradish leaves on top of the products, completely covering them.
6. Set oppression on the workpiece and remove for salting in a cool dark place.

It's time for the abundant fruiting of cucumbers. To be honest, neither I nor my household have a special love for pickles we don’t test it, that’s why I usually pickle cucumbers - it’s certainly eaten straight from the jar under a clean one.

But if there are too many cucumbers, and there is no time or desire to mess with the marinade, then I just salt them on hastily directly in a saucepan, bucket or jar, and the choice of container depends on the number of cucumbers.

This method does not require much effort, the cucumbers are lightly salted, crispy and fragrant. After a couple of days, they can be eaten, immediately removed from the brine. After three days, you can roll up and put away for storage, and the process of rolling itself is surprisingly simple, it does not require boiling brine and other troubles.

So, in order: How to pickle cucumbers in a saucepan in cold water, the recipe, as usual, with a photo

First of all, cucumbers need to be soaked in cold water for a couple of hours. Then wash thoroughly and sort by size. Small and beautiful, I put aside for cooking. Those that are larger will go to harvest lightly salted cucumbers in a saucepan.

Now you need to prepare a suitable container, as I wrote above, its choice depends on the number of cucumbers: you can take a bucket of food-grade plastic, a glass jar with a volume of three, five or ten liters, or an ordinary enamel pan. There is no need to sterilize the selected container, it is enough to rinse it thoroughly.

At the bottom of the selected container, lay well-washed horseradish leaves and dill umbrellas, two or three each; about ten leaves of blackcurrant and cherry; if available, add a branch of tarragon; Don't forget the head of garlic. Garlic can not be peeled and disassembled into teeth, it is enough to wash it thoroughly from the ground, cut off the root part and top, and then cut it across into two parts.

In this amount, I usually take greens in an eight-liter pan. If you have a three-liter jar, then reduce the amount of greens by half.

Now you need to fill the container with cucumbers, after cutting off their tips on both sides.

Well, that's half the job done. Now we will fill the cucumbers with brine. But, how to pickle cucumbers in a saucepan in cold water and not be mistaken with the amount of water and salt? Very simple: I have a large measuring cup, I pour a liter of cold water into it, add two tablespoons with a small slide of large, non-iodized table salt, stir until completely dissolved and pour the resulting brine into a container with cucumbers. And so I do until the cucumbers are completely covered with salt water.

Filled with cucumbers? Great, now we cover them with horseradish leaves, then with a heavy plate so that they do not float up, cover the pan with a lid, that's all. If horseradish leaves are large, I separate the rough petiole, thus obtaining a kind of "horseradish" cloth.

If you don’t have a lot of cucumbers, and you only salted a jar, then do the same: put horseradish leaves on the cucumbers. Cover the jar with a regular plastic lid or wrap it with a thick napkin.

First, a jar or pot of cucumbers can be put in the refrigerator on the bottom shelf. Thus, they will be salted for a little longer, about a week, but at the same time, you can store them directly in this jar until you eat everything.

If you leave the container with cucumbers at room temperature, then lightly salted cucumbers in a saucepan will be suitable for food in a day. After three days, they can be rolled up in jars and stored in a cellar or basement.

How to do it? Readiness for canning lightly salted cucumbers in a saucepan can be determined by color, it will change from bright emerald to olive.

Do not wait for the brine to become cloudy, and as soon as the cucumbers change color, place them tightly in hot sterile jars, pour boiling water directly from the kettle.

After five minutes, drain the water and pour boiling water again.

Wait another five to ten minutes and pour boiling water for the third time, immediately roll it up with boiled lids and, turning it upside down, wrap it with a towel or blanket. Leave in this position for a day, and then transfer to the basement or cellar.

In this form, cucumbers can be stored for more than two years, while retaining the taste and aroma of barrel-cured cucumbers. By the way, such cucumbers are the best suited for cooking. And if they suddenly turn a little sour, they will generally become an ideal option.

Well, now you know how to pickle cucumbers in a saucepan in cold water.

Wish you creativity To winter preparations and Bon Appetit!

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• Canned pickled cucumbers. Delicious and…

Every housewife in the summer tries to stock up on vegetables for the winter. Pickled cucumbers are always in demand during the cold season, so many people harvest them. However, preparing a delicious snack is not so easy. Here you need talent and, of course, delicious recipes for pickles, which you simply cannot do without.

Cooking cucumbers for the winter is a delicate issue. There are many recommendations in the literature. And there are many delicious recipes for pickled cucumbers. Each of them has its supporters and opponents. And at the same time, each of them is right in its own way. But among such a variety of recipes, you can choose the right option for yourself.

In addition, it is worth knowing the basic principles of proper salting. We will talk about them now. For workpiece, you must select right cucumbers. The variety of vegetables is not so important, but the size matters. For pickling, it is best to use small cucumbers. It is better to choose pimply with small spines. Cucumbers must certainly be fresh, if they have lain a little in the refrigerator, then it is better not to take such vegetables. In the market for pickles, you need to choose even cucumbers, the correct shape. It is more convenient to put them in containers. Before salting, they must be soaked in water for 6-12 hours. This will help get rid of excess nitrates and prepare the vegetables for further salting.

As a material for blanks, you need to take only beautiful specimens, hooked and yellow are not suitable: they can ruin everything.

good pickle

Much of the salting depends on the brine. If it is too concentrated, then the cucumbers will lose their taste properties. A small amount of salt will lead to fermentation of the solution. To prepare the brine, it is necessary to take coarse rock salt. Small "Extra" or iodized are not suitable.

When choosing delicious recipes for pickles, it is worth considering the place of future storage of blanks: an apartment or a cold cellar.

Carefully add garlic, dill stalks and seeds, horseradish greens, peppercorns and other spices. All sorts of additional components increase the likelihood of spoiling the taste. Before bookmarking everything spices must be rinsed thoroughly.

Preparatory stage

No matter how different the recipes for delicious pickles are, they have one thing in common: first you need to go through the preparatory stage.

Experienced housewives recommend soaking cucumbers in plain water before rolling. In the meantime, you can prepare the banks. They must be thoroughly washed with soda and sterilized with lids. Some recommend using aspirin tablets for salting. Whether it's worth it is up to you. Next, lay the cucumbers in clean jars, after washing them well and cutting off the edges. In each container, you need to put horseradish greens, currant and cherry leaves, a couple of peppercorns and, of course, a dill umbrella. In principle, other spices can also be used. It all depends on the recipe you choose. Delicious pickles are a very individual concept, many housewives also add garlic to the roll.

Recipe for the most delicious pickled crispy cucumbers

For a three-liter jar you will need:

• medium-sized cucumbers - 1.1 kg;
• 3 art. l. salt;
• pepper (its quantity can be adjusted) - five peas;
• you should not get carried away with garlic, on average 5-6 cloves are enough;
• bay leaf - enough 3 pcs.
• currant leaves.
• tarragon (gives a special smell).
• horseradish greens (leaves).

We put washed cucumbers and spices in sterilized jars. Pour water into a separate bowl and dissolve salt in it, after which it is better to drain the liquid so that there is no sediment. Pour cucumbers with cold brine. Next, we close the jars with nylon lids, which must first be boiled.

We send the finished seaming to the cellar or refrigerator, where it will roam. It is worth noting that during the process the brine will come out from under the lid, so you can substitute a plate under the jar. This recipe for delicious pickles is not a quick one. Vegetables will be ready only after 2.5 months. During storage, the brine in the jars may become a little cloudy, but there is nothing to worry about. Cucumbers will still remain crispy and tasty. Seaming can be stored for up to two years.

Sunset with barrel flavor

Many people only recognize pickles that have a barrel flavor. It was these blanks that were once made by our grandmothers and great-grandmothers. Of course, at present, for a long time no one has been making preparations in barrels, since in the conditions of modern apartments this is simply impossible, and there is no need for so many salted vegetables. However, there are recipes for delicious pickles for the winter with a barrel taste.

Ingredients:

• young cucumbers with thick skin - 1.3 kg;
• 5 cloves of garlic;
• pepper - 10 peas;
• horseradish is recommended to take young - 1 leaf;
• coarse salt - 3 tbsp. l;
• cherry leaf - 5 pcs;
• dill - just add 3 umbrellas;
• three branches (optional) of greenery.

We put the washed cucumbers in any suitable container or pan, soak them for 3 hours (or overnight) in cold water. We wash all the greens well and cut them, add chopped garlic and mix all the spices. Next, pour a third of the mixture to the bottom of the jar. Now you can lay the cucumbers. In the middle of the container and on top you need to put the rest of the seasonings. We prepare the brine according to the standard recipe at the rate of 3 tablespoons of rock salt per three-liter jar. Fill them with cucumbers, after which we cover the top of the jar with several layers of gauze. In this form, the workpiece is infused at room temperature for at least two days. After two days, we drain the brine, which we then use for salting. Bring it to a boil and let it cool down. And only cold re-fill the cucumbers. We cork the jar hot and store it in a cool place. As you can see, the recipe for delicious pickles for the winter is quite simple and does not require much time.

"Long-playing" cucumbers

To prepare a three-liter jar, you should take:

• fresh cucumbers (medium-sized) - 2 kg;
• 3 art. l. salt;
• bay leaf - at least 4 pieces;
• black pepper - five to six peas;
• currant leaves - 3 pcs.;
• garlic - 3 cloves;
• dill 2-3 umbrellas, stems can also be used;
• young green horseradish.

Before pickling, cucumbers should be soaked in water for five hours. We put all the spices and leaves at the bottom of the jar, and lay cucumbers in rows on top. In order to accurately maintain the proportions for preparing the solution, you need to pour water into a jar of cucumbers, and then drain it into a separate container.

In this way, you will determine exactly how much liquid you need. Dissolve salt in cold water. Then pour cucumbers with brine. We cork the finished jar from above with a boiled nylon lid. Next, the pickle must be sent to wander in a cool place. Such a simple recipe for delicious pickles allows you to get the finished product in 2.5 months. But after three or four days you can taste lightly salted cucumbers. If you do not have a cellar or basement, then you can store the jars in the refrigerator, but then you need to use a liter. It is important to maintain proportions correctly. There is a tablespoon of salt per liter jar.

Pickles with oak leaves

We offer for consideration another recipe for very tasty pickles.

Ingredients for two three-liter jars:

1. If you take young vegetables, then three kilograms is enough.
2. It will take about 5 liters of brine. You need to prepare it at the rate of 1.5 tbsp. l. salt per liter of liquid.
3. We take no more than 3-5 horseradish leaves.
4. Currants of any variety - 20 leaves.
5. Cherry (young leaves) - 15 leaves.
6. oak leaves (for crispiness) or walnut- 10 pieces.
7. 5 dill umbrellas are quite enough.
8. With red hot pepper it is important not to overdo it - 4 pods.
9. Horseradish root is optional in this recipe.

To get delicious crispy pickles for the winter (recipes are given in the article), you need to choose the right varieties of vegetables. For this purpose, it is better to use cucumbers with pimples and thick skin. In addition, you need to put the root or leaves of horseradish, as well as oak or walnut leaves.

All spices, like vegetables, are thoroughly washed. Large leaves can be divided into several parts. Before pickling, soak the cucumbers in cold water overnight. This is done so that after salting the vegetables are not empty and do not take away excess liquid. It will also help make the pickles crispy.

After preparatory phase We completely drain the water, and wash the vegetables themselves. Grind hot pepper and horseradish root. We put the components and spices standard for salting into the pan, then a layer of cucumbers, then spices again. Thus, we add all the vegetables and leaves, alternating layers.

Dilute salt in cold purified water and pour the solution into a saucepan. The brine should completely cover the vegetables and spices. We put a plate on top, and put a three-liter jar of water on it so that the cucumbers do not float up and are well salted. In this form, the workpiece is left at room temperature for two to five days (it all depends on the temperature in the room).

White flakes will soon appear on top of the brine. These are lactic acid bacteria. The readiness of cucumbers should be checked for taste. Next, pour the solution into a clean container, and wash the vegetables in running water. Spices and herbs can be thrown away, we will no longer need them.

Put the cucumbers in sterilized clean jars. Boil the brine and pour over the workpiece. In this form, leave the banks for fifteen minutes. Then drain the liquid again. In general, you need to pour cucumbers with brine three times, and for the third time, cork the jars with clean tin lids. We turn the containers upside down and send to cool. As with other types of blanks, it is recommended to wrap the jars until they cool completely.

The beauty of the recipe for delicious pickled crispy cucumbers is that it allows you to make a seam, which can be stored in the pantry in the apartment at normal temperature, the presence of a basement in this case is not at all a prerequisite.

At first, you will notice that the brine in the jars will be cloudy, but gradually it will become transparent, and sediment will appear at the bottom of the container.

Salted cucumbers with tomatoes

As we have already mentioned, for salting you can use the most different recipes. Delicious pickles for the winter can be cooked with tomatoes. Thus, you can immediately get two salted vegetables in one jar.

Ingredients:

1. Tomatoes (it is better to take medium-sized vegetables) - 1.2 kg.
2. Let's take the same amount of cucumbers - 1.2 kg.
3. Three umbrellas of dill.
4. Carnation - 4 pcs.
5. Currant leaves (young, topmost) - 4 pcs.
6. Bay leaf - 3 pcs.
7. Sugar - 3-3.5 tbsp. l.
8. We use salt, as in other recipes, no more than 3 tbsp. l.
9. Water - 1-1.7 liters.
10. Vinegar 9% - three tbsp. l.
11. Pepper - 10 peas.

Before starting cooking, sterilize the jars. You can do it in pairs. To do this, put a pot of water on the fire, and put a grate above the liquid, on which the jar will be upside down. Ten minutes is enough to process the container in this way. Cucumbers must first be soaked in water for a couple of hours, then washed in water and cut off the tips on both sides. Next, wash the tomatoes. Now you can lay out layers in a jar: greens, cucumbers, tomatoes. Add bay leaf and pepper on top.

We put on fire an enameled container with liquid. As soon as it boils, pour it over vegetables and leave to infuse for 15-20 minutes. Next, pour the water into a bowl. For the convenience of the process, it is worth purchasing a plastic cover with holes. Such a simple accessory greatly simplifies the task. Bring the water to a boil and pour it again. Add vinegar to the jar and roll it up. We send the container to cool in a warm place, wrapped in a blanket. After the cans have completely cooled, we transfer the preservation to a place for further storage. Many housewives believe that this is the recipe for the most delicious pickles and tomatoes.

"Cold" Pickled Cucumber Recipe

The most “delicious” recipe for pickles for the winter allows you to cook pickles without much difficulty.

Ingredients for a three-liter jar:

1. Dill - 2-3 umbrellas are enough.
2. Oak leaves for a crispy effect - 4 pcs.
3. Cucumbers - 2.5 kg.
4. Cherry leaves - 3 pcs.
5. The same number of currant leaves and grapes - 3 pcs.
6. Garlic (no more) - 5 pcs.
7. Water - 1.5 liters.
8. Pepper - 10 peas.
9. You should not experiment with salt, and therefore we take 3 tbsp. spoons.

This recipe allows you to make your own adjustments if, for example, you want to add your favorite spices. It can be tarragon, mint, savory, basil, etc. In order for the finished cucumbers to have a bright green tint, it is necessary to pour 50 grams of vodka into each jar.

We wash vegetables and herbs, after which we put them in jars in layers, and spices should be on top. We will pickle cucumbers with cold brine. In order for the salt to dissolve well, first stir it in a small amount of warm water until completely dissolved, and then add cold water. Ready brine must be filtered, for example, through cheesecloth. Pour pepper on top of the greens in a jar, and then pour the brine. The open container should be left to ferment at room temperature, covering the neck with gauze. Next, we transfer the jars to a cooler place (no more than +1 degree) for ten days. After that, it is necessary to add brine to the container to the very top and close them with hot plastic lids. Pickles are stored in a dark and cool place.

Cucumbers with bell pepper

Peculiarity this recipe consists in the fact that horseradish leaves and other greens familiar for such cases are not used for the preparation of pickles. But the result is wonderful salted vegetables.

Ingredients:

1. Bulgarian pepper - 1 pc.
2. Cucumbers - 1.4 kg.
3. Two umbrellas of dill.
4. Garlic - 5 pcs.
5. Sugar - 2.5 tbsp. l.
6. Tablespoon of salt.
7. Water - 1 l.
8. Vinegar - one tsp
9. Pepper black and fragrant.
10. Bay leaf.

We wash the cucumbers, cut them on both sides and soak for two hours. Next, lay out the spices and vegetables in jars, add Bell pepper, sliced. Bring water to a boil and pour it into containers. After ten minutes, drain the liquid. Next, we take clean water, boil it and pour it into jars. Again we leave the cucumbers to infuse. In the third approach, it is necessary to prepare a brine: you need to put a tablespoon of salt and 2.5 tablespoons of sugar per liter of water. Pour fresh marinade into jars and add vinegar. After that, we cork them with tin lids. We set the jars to cool in a warm place upside down, wrapped in a blanket. The result is very tasty presented by us in the article, allow you to cook pickles different ways, try one of them - and you will certainly receive a lot of praise from your relatives.

Salted in this way, they received the appropriate name - lightly salted. And not only got the name, but along with it they won the people's love. I don't know if it's possible to find at least one person who would not love them!

The kids crunch them with pleasure, slowly dragging them out of the jar; housewives cook with them delicious sandwiches, salads and share endless recipes at work. For men, this is the most the best snack for hard drinks. And it's safe to say that this is the number 1 snack on the summer table.

Even without any salads and sandwiches, simply put on the dinner table in a plate, they will decorate and delight with their appearance and alluring aroma.

Did you know that lightly salted cucumbers contain a minimum number of calories, and you can eat them as much as you want? It won't add any weight to you. And even with a quick salting method, they retain almost the entire available arsenal. useful substances and vitamins.

• The fastest method is the hot, brine method, in which vegetables are poured with brine with a high salt content, and sometimes with sugar. If you cook them this way in the evening, then in the morning they can already be served at the table.
• There is also a cold brine method, it is also very good, but it will take a little longer to wait for the finished snack. And to be more precise, then 2 - 4 days, depending on the size of the fruit and the method of salting. However, there is an opportunity to speed up this method. And how to do this, we will talk below.
• And there is also a method of so-called dry salting. It is already clear from the name itself that the brine is not used at all in this method. Vegetables are sprinkled with salt and shifted with herbs. And it is clear that this is also not a very fast way. The readiness of the product can also be tasted after 3-4 days.

All methods use greens, garlic and pepper. And in order for the cucumbers to be crispy, a currant, oak leaf, root or horseradish leaf is added, which also helps to maintain the transparency of the brine and prevents the appearance of mold.

It is on the basis of this knowledge that we will salt, or rather “lightly salt” our fruits. Part quick recipes, or rather 7 options, and today we will consider 7 more, specifically, how they are salted in a saucepan - that is, in the most popular way. And there is another article that tells how to cook

In order not to be repeated, they will be voiced in the first recipe, and all subsequent recipes will reflect only the main essence of the ongoing process, without being distracted by details.

Hot crunchy cucumbers

The calculation is given for a three-liter pan. We will cook in a hot brine way.

We will need:

• cucumbers - 1.5 - 2 kg
• horseradish leaf - 1 - 2 pieces
• dill with umbrellas - 8 - 10 pcs
• currant leaves - 8 pcs
• oak leaves - 8 pcs (or cherry)
• tarragon (tarragon) - twig
• black peppercorns - 10 pcs
• allspice - 3 - 4 pcs
• hot chilli pepper - to taste
• bay leaf - 2 - 3 pcs
• clove buds - 3 - 4 pcs
• garlic - 3 - 4 large cloves

For brine:

• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 1 tbsp. a spoon

Preparation of ingredients

When you have been salting this or that vegetable for a long time, then you add all the ingredients “by eye”, especially not calculating the leaves in pieces, but the ingredients in kilograms and grams. Therefore, if you add one or two fruits, or a leaf of greenery more or less, then nothing bad will happen.

But prepare the brine in strict accordance with the recipe. For a given amount of vegetables, you may need a liter, one and a half, or two brine. Everything will depend on the volume of your pan, large or small fruits you will salt.

Therefore, calculate its amount yourself, but in strict accordance with the recipe and in compliance with all proportions.

1. Wash cucumbers and cut off the ends on both sides. Try to take fruits that are not very large in size, they have a thin skin, they themselves are juicy, with tasty tender pulp and dairy seeds. They are just perfect for pickling.

Sometimes large specimens are also salted, but it is better to salt them in cut form, for example, in the form of sticks, the size of a small specimen, or even a little less.

Pour them with cold water and leave for 30 - 60 minutes so that they are saturated with water and become more juicy. Cucumbers in their composition have a large percentage of water and after picking in hot weather they quickly lose it. Therefore, it is better to soak them before salting. Soaking time ranges from 30 minutes to 3 hours, depending on when the vegetables were harvested.

2. Prepare all the ingredients at once. Wash the leaves and let the water drain. If you use large stems of dill, then they need to be cut into fragments. It is desirable that the dill had an umbrella. As such, he had already gained his full strength. Seeds begin to set in it. And this means that he is almost ripe.

And such dill will give the necessary taste and aroma to our pickles. It is not necessary to feel sorry for it when salting. When you make a bookmark, you will need to layer them liberally.

You will feel how much to add. This intuition is already embedded in each of us in the genes. But I announced the approximate amount at the beginning of the chapter, as part of the ingredients.

3. Horseradish leaves are also cut into fragments. Sometimes its root is also used, this is also allowed. For the best effect, it is cut directly into the pan, also located in the lower layer, in the middle and in the upper layer.

Horseradish helps to keep all blanks well, and prevents souring, clouding of the brine and mold.

4. And in order for our fruits to be crispy, currant, oak and cherry leaf. Moreover, it is always desirable to add a currant leaf, it also gives a slightly tart flavor. But you can choose between oak and cherry, either one or the other is enough.

5. If not oak leaves, and you limited yourself to cherries, then add a sprig of tarragon, or as it is called tarragon in Asia. It will just give a taste, like from a barrel, and also allow them to remain elastic and crispy.

That's how much! How else! Each component is important for salting no less than the main component. And each performs its important function in this process. The main thing is to know and understand why this or that product is needed. And then you can easily choose the recipe to your liking.

6. Peel and cut the garlic into slices, so it will share its juice faster and better with all other ingredients. And my grandmother, when she was pickling, always cut garlic cloves right in the peel. Garlic is still young at this time, and the shell of the clove is still milky, soft. So she said that it gives an additional taste, and garlic savings.

I sometimes remember her advice, and do as she did. And sometimes I forget, and I clean the cloves from the skin. I wrote simply, suddenly you want to take the advice of my grandmother.

7. Prepare immediately pepper, we use three varieties of it - black, allspice and spicy chilli. Each of them, like the leaves, plays its own taste and “smell” role, so it is better if all of them are present in your recipe.

Capsicum comes in varying degrees of spiciness. You can add half a pod of a not very strong variety, or cut off only a 1 cm particle with scissors, and this will be quite enough. It should be remembered that the main bitterness is concentrated in the seeds, so try to clean them carefully.

Do this with gloves, because the juice can be absorbed into the skin for a long time. And God forbid to rub your eyes with such hands ...

I already know that my pepper is extremely hot, so I’ll add it just a 1 cm particle. If you don’t know the degree of sharpness of your pepper, then it’s better to add the same amount, don’t risk it.

If you didn’t have capsicum, then you can add a pinch - another red ground one.

8. Well, prepare all the leftover components so that you don’t accidentally forget anything.

Cooking

1. Put the first layer of cucumbers into the pan.

2. Put some greens and garlic on it.

3. Then again vegetables, and again garlic. Alternate in this way until one and the other is finished.

Don't overfill the pot. Expect that there will be more brine, which should completely cover all the contents. At the same time, he should not pour out of it.

4. Now let's deal with the brine. Pour water into a saucepan and bring it to a boil. Add salt and sugar, as well as all the spices, that is, a mixture of peppers, clove buds, bay leaf.

Allow the liquid to boil and turn off. Then cover with a lid and let cool slightly.

5. Pour the contents of the pan with the resulting, slightly cooled brine.

6. Cover the top with a flat plate. She will play the role of oppression. A plate is needed of such a size that it completely covers all the fruits, so that they do not float up, but lie tightly to each other ..

7. Leave on the kitchen table, at room temperature overnight, for 10 - 12 hours. If our fruits are small, then by morning the smallest of them can be eaten.

Of course, they have not yet managed to gain strength, but they are already quite tasty. Eating them is fun and delicious!

And they will gain strength by the evening.

8. But in the morning, after taking the sample, the pan with the contents should be put in the refrigerator. The days are hot in summer, and if you leave them in the kitchen, they will slowly begin to turn sour. And by the next day they will already turn out pickled, not lightly salted.

That's basically the whole recipe. Prepare and try. Hope you enjoy the recipe.

Pickled cucumbers with vodka in a saucepan in a quick way

Very tasty and crispy, these green vegetables are obtained when vodka is added to the marinade. And here is one of those recipes.

We will need:

• cucumbers - 1.5 - 2 kg
• fragrant herbs (dill, tarragon)
• leaves (currant, horseradish, cherry or oak)
• black pepper - 10 peas
• allspice - 3 - 4 peas
• clove bud - 3 - 4 pcs
• garlic - 2 - 3 cloves

For filling:

• water - 1 liter
• salt - 1 tbsp. spoon with slide
• grape vinegar - 1 tbsp. a spoon
• vodka - 2 tbsp. spoons

Cooking:

1. Wash the vegetables and pour cold water for 30 - 40 minutes, and if they are collected the day before, then soak for 3 - 4 hours. Do not cut off the tips yet.

As you soak them, you can estimate how much filling you will need. To do this, put the fruits in a saucepan and pour them the right amount water to cover all fruits. Then measure its volume liter cans. And if you need more than a liter of brine, then proportionally increase the amount of salt and other components.

2. After the fruits are saturated with water and become dense and elastic, cut off the tips from both sides. Sometimes they ask "is it possible not to cut off the ends." Can. But in that case, the salting time will increase slightly.

3. Wash all the greens, and peel the garlic and cut into slices.

Vary the amount of greens yourself. For each green layer there should be dill, about a couple of umbrellas or twigs, two currant leaves, 3 cherry or two oak, a small tarragon sprig.

There should be at least three green layers in total.

Put half of the garlic and pepper in the middle.

4. Put cucumbers and herbs in layers in a saucepan.

5. Prepare the brine. To do this, boil water, add salt to it. Then let it cool and pour vinegar and vodka into the slightly cooled filling.

6. Cover the contents with a plate, it will be like oppression. Leave at room temperature for 12 hours. Then refrigerate and store there.

As a rule, such an appetizer is ready in 12 hours. But they gain the most taste on the second - third day.

They keep well and for a long time! But they should be stored in the refrigerator.

Sliced ​​pickled cucumbers with dry mustard

According to this recipe, they can be prepared for the winter, or you can simply cook them to eat.

We will need:

• cucumbers - 1 kg
• sugar - 1/4 cup
• butter - 1/4 cup
• vinegar 9% - 2 tbsp. spoons
• garlic - 1 - 2 cloves
• dill - 0.5 bunch
• dry mustard - 0.5 tbsp. spoons
• ground black pepper - a pinch
• ground red pepper - a pinch
• salt - 0.5 tbsp. spoons

Cooking:

1. Wash small fruits and cut off the ends. Cut into 4 - 6 pieces. Place in a small saucepan or bowl.

2. Chop the dill as finely as possible. If the branches are rough, then it is better to cut them. You can also chop the garlic, you can do this using a press. Or you can just chop it up. Do as you please.

3. Put all the ingredients in a saucepan to our vegetable, and mix everything.

4. Leave to infuse for 3 hours, periodically stirring the contents with a spoon. Juice will stand out. This is good, in this juice our "beauties" will salt.

5. After they are slightly salted and the juice is released, close the pan with a lid and refrigerate for an hour.

6. Serve to the table and treat your family delicious snack. I like to decorate such an appetizer with circles of red bell pepper.

Or, together with pepper, add pieces of cheese. M…m…mmm… Yummy!

You can store this snack in the refrigerator for 4-6 days. But they are better and tastier, of course, fresh. And, as a rule, until these days, the snack is not stale.

Get ready to serve it for lunch and dinner, and washes for someone for breakfast ...

Video on how to quickly pickle cucumbers in a saucepan in 24 hours

And this is another one of the salting recipes. This time in video form. This is so that you, dear readers, can see everything with your own eyes.

How to lay out greens and cucumbers, how to pour brine, how to cover with oppression. Of course, there is nothing difficult in this. But suddenly someone for the first time in his life decided to salt them. And in this case, he will certainly have questions.

And in order to quickly find answers to them, this video will just help.

In the afterword to the description of the recipe, it was said that the vegetables would be ready in 24 hours. But I think that they will be super-tasty by then. In general, they can be crunched after 12-14 hours, or at least take a sample.

For some reason, you always want to take a sample as soon as possible. And I can even guess why. Probably because the first, and even trial ones, are always the most delicious.

So cook from and according to this recipe, and crunch them to your health. And don't forget to subscribe to our YouTube channel. It was created especially for you, dear friends. To not only write recipes, but also show you the whole process live. And don't forget to hit the bell so you don't miss anything new!

Daily crispy cucumbers on mineral water - cold way

Another brine option, according to which you can “salt” our vegetable, is cold way. But unlike just the cold method, this option is much faster to prepare. In just 24 hours, our preparations will delight us with their wonderful taste.

And the secret is that we will use not ordinary water as a liquid, but mineral water, and besides, with gas. Gas bubbles quite easily and quickly penetrate the structure of the fruit, and after a day a delicious crispy snack can be served at the table.

We will need:

• cucumbers - 1.5 - 2 kg
• mineral water with gas - 1.5 liters
• dill - 2 bunches
• garlic - 8 - 10 cloves
• salt - 3 tbsp. spoons

Everything! No other herbs, spices or peppers. A minimum of everything, and a maximum of taste!

Cooking:

1. Pour mineral sparkling water into a jar or jug. Pour salt into it. The calculation of salt should be as follows - for half a liter of water 1 tbsp. a spoonful of salt. That is, for 1.5 liters of water, we must add 3 tbsp. spoons of salt.

Use coarse salt. And if there is sea salt, then it will be just wonderful.

Mix water with salt and leave to dissolve.

2. Wash the fruits and cut off the ends on both sides.

3. Put 1 bunch of dill on the bottom of the pan, right with the branches. You can only cut it into two parts for convenience.

4. Wash and crush the garlic cloves on the board with the back of a knife. It is not necessary to clean it. We will lay it out right in the peel.

Spread half of the garlic over the dill.

5. Then spread out all the cucumbers tightly on top.

6. Put garlic on them again, and cover everything with the remaining bunch of dill, which is also cut into two or three parts.

7. Once again, stir the salt in the mineral water, and pour the contents of the pan with it.

8. Cover with a lid and let stand at room temperature for 6 - 8 hours. Then put in the refrigerator for another 16 - 18 hours.

After the allotted time, get our crispy pleasure and serve it to the table. Despite the fact that the salting method was cold, thanks to the mineral water, we got the finished result in just a day. And if there was ordinary water, then you would only have to try them - on the third day of commercials.

Bubbles of gas and salt coped with their task quickly and perfectly. For which they are very grateful!)

Recipe with garlic and soy sauce

This recipe is very unusual, interesting and incredibly tasty. It will take exactly a day for the crispy vegetables to become completely ready for use.

We will need:

• cucumbers - 1 kg
• garlic 2 cloves
• soy sauce - 2 tbsp. spoons
• apple cider vinegar - 50 ml
• hot capsicum - 0.5 pcs
• vegetable oil - 2 tbsp. spoons
• salt - 4 tbsp. spoons (no slide)
• sugar - 3.5 tbsp. spoons
• water - 800 ml

Cooking:

1. Wash the fruits and cut into 4 parts, without cutting to the end from the side of the tail about one and a half - two centimeters.

Transfer them to a bowl and sprinkle with salt. Mix with your hands and leave for 40 minutes so that they are slightly salted on the outside and inside, and let the juice flow.

2. Pour 2 incomplete spoons of salt and all sugar and vinegar into cold water. Stir and leave to dissolve all the crystals.

3. Cut the garlic cloves into two halves.

4. Cut hot capsicum into rings. Use a copy that is not very sharp, otherwise the finished product will turn out to be too sharp. And it will be hard to eat.

Take part of the pepper without seeds, or clean the seeds. They just contain the main bitterness.

5. Drain the juice from the vegetables. We no longer need him. Together with nm, we merged all the excess salt.

6. Heat the oil in a frying pan, put the chopped pieces of pepper into it, mix and immediately turn off the heat.

7. Pour boiling oil, with pepper located there, our fruits and mix. We try to do it carefully so as not to break our beauty.

8. Pour in soy sauce, add garlic. And mix gently again.

9. Pour in the mixed brine. Leave for salting at room temperature for a day. During this time, mix the contents several times.

A day later, a fragrant crispy snack under soy sauce ready. You can taste, eat and enjoy!

Snack cucumbers in tomato sauce

In almost all the recipes offered today, you can put tomatoes together with our today's heroes. But you need to know that the tomatoes will take a little longer to pickle.

I don’t want to repeat myself and describe the same recipes, but with the addition of tomatoes. Therefore, we will cook cucumbers not with whole tomatoes, but with twisted ones, that is, with tomato juice.

I already have a recipe that we canned. Preparing for the winter is always good! And why not use a faster method and not waiting for winter, when we open the treasured jar, eat such yummy a day after cooking ?!

And so, let's get started. We must have a very tasty snack.

We will need:

• cucumbers - 1.5 kg
• tomato juice - 1.5 liters
• garlic - 6 cloves
• dill - bunch
• tarragon - 2 sprigs
• salt - 3 tbsp. spoons

Cooking:

1. We probably don't have tomato juice, so let's make it. To do this, wash the tomatoes and twist them in a meat grinder, or chop with a blender. As is already clear from the composition of the ingredients, we need 1.5 liters of juice.

We twist, measure the desired volume and, pouring the juice into the pan, set aside for now.

2. Wash the fruits and cut off the ends on both sides. You can leave them as a whole, or you can cut into two halves.

3. Peel and cut the garlic into thin slices. Dill cut into two - three parts. And if the stems are large, then you can cut them smaller. So that it is convenient to put in a pan.

4. Put the pot of tomato juice on the fire and bring to a boil. Add salt and mix.

5. In the meantime, the juice boils, put greens, garlic and cucumbers in layers in a saucepan.

6. Pour the contents with boiling juice and leave to cool and salt for 10 - 12 hours.

7. After the allotted time, you can already try them. And keep what you have not tried in the refrigerator. After another 12 hours, our crunchy treat will gain even more strength and taste. And it will be even more pleasant and tasty to eat it.

Here is such a very simple recipe, in principle, like all the others. “Salting” your favorite vegetable in any way is very, very simple. The main thing is not to shift, and not to add salt, and everything else is options and variations.

So feel free to get down to business, salt, eat and crunch to your health.

And in conclusion, a few key points.

How to pickle cucumbers to make them tasty and crispy

• be sure to soak cucumbers in cold water before pickling. It is desirable that the water is filtered or spring
• soaking time can be from 30 minutes to 3 - 4 hours, depending on how long ago you harvested
• you should not salt those fruits that have lain without action and out of the refrigerator for more than two days, it will be difficult to make them crispy
• do not use too small or too large fruits for pickling. Both those and others will quickly become soft, so the crunch and taste from them will no longer wait.
  

  try to salt beautiful fruits. Uneven, hooked, yellow - discourage appetite, and do not want to eat them. Any product should already visually inspire appetite!

• be sure to try the tip of the vegetable from the “butt” side, it should not be bitter. Bitterness during salting will not go anywhere, and will surely spoil your sensations from using such a product.
• before salting, be sure to cut off both tips from the fruit. This is necessary for quick salting. Through the slices, the brine will quickly penetrate into the pulp.
• there are ways in which the cucumber is still pierced in several places with a toothpick and even with a knife. This is done when they want to achieve a faster result. But this is at the discretion of everyone. I don't use this method
• in order for the finished product to be crispy, you need to use oak, cherry and currant leaves for the marinade. For the same purposes, a little vodka is added to the brine.

• tarragon is used to get the taste of barrel fruits
• in order for the fruits not to turn sour and moldy for a long time, horseradish leaves and root are added. Dry mustard serves the same purpose.
• add anise for aroma and taste
• in order for the taste and aroma of the finished product to be more saturated, the greens must be fresh and green, and in no case withered, lethargic and old
• the denser the fruits are to each other during salting, the better the salting process occurs. Therefore, not too heavy oppression is used to press all the fruits, and so that they scatter throughout the brine. As a rule, I simply cover them with a flat plate of the appropriate size.
• for salting it is better to use coarse salt, you can use sea salt. It is not advisable to use fine salt "Extra" and it is completely undesirable - iodized
• so that the color of vegetables remains green during salting, they are first doused with boiling water and then immediately dipped in cold water

And yet, they say that the most crispy cucumbers are obtained, collected on the new moon, or in the first quarter of the moon.

These are not too sophisticated, but very helpful tips. I think that you will find something useful for yourself from today's article. Someone advice, someone recipe. And someone will need both!

And if you found today's article really useful for yourself, then share it with your friends by clicking on the buttons social networks. For me, this will mean your support. For which I want to say in advance to everyone “THANK YOU VERY MUCH!”

And to everyone who crunches already pickled cucumbers

Bon Appetit!