How to cook salted cucumbers on mineral water?

Pickled cucumbers like many. However, few people know that they can even be prepared on mineral water.It allows them to be crispy and tasty. How to make a snack without special expenses will be discussed further.

Cooking salted cucumbers in mineral water is different in that you do not need much time for this method. The effect of salt is short-term, which distinguishes this type of pickling from other pickles. Such cucumbers are always tasty. The recipe itself is called daily, although in different cases different times are needed for salted cucumbers. For example, in some recipes they can be consumed within two to three hours after salting, in others it is necessary to wait 12 hours, sometimes almost a day.

Of course, greenhouse vegetables can be used for this, although the best are those that grow in the open field on the garden plot. Influences the taste and season in which salting is performed.

As a rule, cucumbers taste better in summer. Those that we buy in winter do not have such juiciness and taste. Before buying vegetables, it is worth considering that for any recipe for salted cucumbers, hard and even fruits of about the same size are needed. In addition, you need to buy medium-grade or highly carbonated mineral water for brine. Due to its composition, conservation will require less time.

There are several nuances that determine the quality of the finished cucumbers.

• If you use mineral water without gas, you can not count on the crunch of the finished product. In addition, it is this water that will cause the brine to cloud.
• It does not matter the manufacturer of mineral water. The end result does not depend on it. What is more important is that it contains as much gas as possible.
• None of the recipes on mineral water does not provide for boiling brine. Otherwise, the color of vegetables, their taste and appearance are lost.
• The amount of salt used for such recipes should be less than for regular salting for the winter. It helps to reduce its quantity and the presence of mineral water.

• Not every type of cucumber is tasty. It is undesirable to take for a similar salting those who have yellow sides.
• To add a piquant taste, you can add various components to the brine. For example, clove buds, oak leaves, cherries, currants, and even green apples are good additions to these recipes.
• With regards to the ingredients it is worth considering: garlic is preferable to take winter, because it is softer. Salt should be without iodine (suitable sea).
• The use of a metal cover in this case is optional.

Since the recipe of salted cucumbers is quite extensive, it is worth quoting a few of the most successful ways that experienced housewives prefer. Each method includes a step-by-step fast-food recipe for tasty and crunchy cucumbers that will suit as an addition to different dishes.

This recipe is reminiscent of salting with cold water, instead of using highly carbonated mineral water of any brand.

The main ingredients required for work are:

• 1 kg of cucumbers;
• 2 tablespoons of coarse sea salt;
• 1 liter of mineral water;
• 1 dessert spoon of coriander seeds;
• Dill umbrella and its greens;
• 4-5 teeth of garlic;
• 1 teaspoon granulated sugar.

Components are washed and cleaned if necessary.

These manipulations will contribute to the rapid saturation of the fruit with marinade. In this case, garlic is not peeled: it can be crushed with a knife until it cracks and left untreated. Rinse and shake enough of an umbrella, dill must be chopped.Coriander seeds should be split in a mortar so that they fill the brine with a pleasant aroma as quickly as possible. After all the ingredients are ready, begin to salting. At the bottom of the jar put half the teeth of garlic and 1⁄2 of the dill, as well as an umbrella.

After that, without ramming, put cucumbers tightly, then cover with the remaining garlic and greens. For the marinade take mineral water, dissolve salt in it, sugar and add coriander. It is important that both salt and sugar dissolve. Next, the resulting brine pour cucumbers, cover the banks with lids and leave for 2 hours. After harvesting can be stored in the refrigerator for 7-8 hours. After this time, the snack can already be enjoyed.

This method is used in the absence of cans of the desired size or a conventional wooden tub. It is important to choose an enameled pot, because otherwise the metal can oxidize the products.

For such conservation will need:

• 1 kg of small cucumbers;
• 2 large spoons of coarse salt;
• 1 teaspoon sugar;
• umbrella and dill;
• a small sheet of horseradish;
• 3 garlic cloves;
• 3 leaves of currant and cherry;
• a small spoon of coriander seeds;
• liter bottle of mineral water;
• a little carrot and sweet pepper (to taste).

Spices can be divided in half to make them a kind of pillow and put on top of the fruit.

When everything is ready, proceed to the formation of pickling "pie". For this, greens and spices are placed on the bottom. If desired, you can mash the sheets of horseradish, currants, so that in the allotted time the brine was fed to them to the maximum extent. Then they act according to the standard scheme: they put cucumbers, cover them with the remaining spices and pour them with the prepared brine.

Marinade is prepared in the same way as before. Salt and sugar are dissolved in mineral water with gas. Crusted coriander seeds and sent there too. After mixing, pour cucumbers, cover with a lid for a couple of hours, and then clean in the cold, leaving the pickles there for the night. By morning, cucumbers are gaining flavor, become crispy and zesty.

This recipe allows you to cook salted cucumbers in literally 15-20 minutes.

The components of this recipe are:

• 1 kg of small cucumbers;
• 2 bunches of dill;
• several garlic cloves;
• horseradish root or his sheet;
• 1 bay leaf;
• 2 basil leaves;
• 1 piece of hot pepper;
• 1-1.5 tablespoons of salt;
• 1 teaspoon sugar.

If desired, you can add Bulgarian pepper to the main components of the composition in order to add a savory taste to lightly salted cucumbers. To improve the taste here you can add a couple of tough tomatoes. As a container in this recipe, you must use a glass bowl. Dill branches, horseradish leaf or its crushed root are placed on its bottom. After that, cucumbers are placed in a bowl, spreading them tightly, but not abutting them.

After laying out the first layer of vegetables sprinkle them with prepared garlic, dill and horseradish. Then a second layer of vegetables is placed on top of the spices and again covered with a portion of spices, as well as basil and bay leaf, and bitter pepper is added. "Vegetable pie" is left and engaged in brine. To do this, add salt and sugar to the mineral water, stir and pour cucumbers into the marinade. They are covered with a lid and cleaned in the cold at night. In the morning they will be ready to eat.

When cooking pickled cucumbers on mineral water, you need to very quickly stir the salt and sugar in the liquid. The fact is that, according to any recipe, it should not lose carbon dioxide. To do this correctly and quickly, you can pour a small portion of a liter bottle (enough glass with a capacity of 200 ml).Then the liquid is combined and after that, it is poured with the vegetables and spices arranged in rows. In other recipes, it is allowed to pour cucumbers with first diluted liquid, and then the one that remained in the bottle.

Even a plastic container can be used as a container in the absence of glass jars and enamelware. The main thing is to try to lay cucumbers in such a way that they are completely covered with marinade.

According to the comments left on the Internet, pickled cucumbers on mineral water are a favorite dish of many households and an excellent snack. As a rule, they are eaten quickly enough, and in a short time the vegetables have time not only to salt out, but also to become elastic and crispy. Recipe for different housewives is different. According to their opinions, it is not at all necessary to cut cucumbers, since a day is quite enough for them to be fed with pickle.

Others, on the contrary, prefer to cut vegetables into ringlets so that they saturate the marinade as much as possible. Each housewife tries to bring something special into the classic recipe, which in the end allows to get new recipes, characterized by a special flavor of cucumbers. Women are experimenting with tare, salting vegetables, even in ordinary plastic buckets. At the same time, they note that lightly salted cucumbers do not have time to divide, they are eaten much earlier, praising the skilled hostess for the excellent taste and crunch of pickled vegetables.

More about the process of cooking salted ogruts on mineral water, you will see in the next video.