Cooking pickled cucumbers according to the classic recipe

What could be more delicious than crispy lightly-salted cucumbers served with hot, crumbly potatoes? This snack on our national table has a special place. But the problem is that cucumbers, which you lovingly rolled into jars for the winter, can swell and sour. In this case, only one thing remains: to cook salted cucumbers.

If we assume that one quick-cooking cucumber weighs an average of 120 g, then we can say that the calorie content of salted cucumbers has almost no significant differences from fresh ones. In this regard, they are often included even in the menu of people who need a special diet.

At the same time, we must not forget about the content of a decent amount of salt. Although the calorie content will remain low: 13 kcal per 100 grams. finished product.

In addition to other substances, salted cucumbers contain a lot of ascorbic acid and other nutrients that have a positive effect on the body as a whole. Vinegar in such cucumbers are usually not added by the hostess, so even little children love them.

Magnesium, potassium, which are many in composition, help to get rid of leg cramps, relieve spasms of a different nature. And who does not know about such a wonderful and salutary tool after long holidays, as a cucumber pickle? It is worth noting that salted cucumbers are an excellent prophylactic against atherosclerosis.

It is a pity, but a salted vegetable can also be harmful, and very serious. Cucumbers can not be used if you have:

• problems with the level of acidity of the stomach;
• suspected gastritis;
• stomach ulcer;
• kidney diseases of various etiologies;
• swelling of unknown origin;
• allergic reaction to bay leaf, dill, spices.

The approximate ratio of BJU: proteins -17%, carbohydrates -8, fats -75%.

So, to cook delicious, crunchy cucumbers, first you need to choose the right one. All fruits must be juicy, strong, collected recently. If cucumbers are limp, soft, they will not crunch.

In general, there are a huge amount of classic recipes for making salted cucumbers. But for any of them, the ingredients must be prepared. Namely: cucumbers are washed, filled with cool water and kept in it for about 2 hours.

All additional leaves are washed, salt is measured strictly in accordance with the selected recipe, sugar is similar. Peel the garlic cloves, cut them into 2 parts.

Horseradish put on top, spices and garlic, divide in half. One part will go to the bottom of the tank, the second will be placed on top of the vegetables. Do dill and horseradish use all parts, do not cut anything. From this will depend largely on the level of crunch.

Now let's proceed directly to the conversation about the cooking process and recipes. In theory, any recipe can be simplified and adapted to the components that you have at a particular moment. But in practice, every subtlety is important, and if you distort the recipe, it’s not a fact that the result will please you.

So, let's start with how to lick cucumbers in a package. Immediately make a reservation that this is a fast, effective, simple method. In the process of cooking you do not need to do the brine, but large volumes for the winter so do not pickle. Eat this dish ideally at once, the maximum shelf life in the refrigerator is no more than three days.

You will need:

• the right amount of cucumbers;
• 1 tbsp. l rock salt;
• 1 tsp. granulated sugar;
• coriander seeds;
• pepper-peas.

Cucumbers are cut, laid in the package, add the remaining components. Crunch a package with your hands to distribute spices and salt. The package is tied, after 10 hours the dish is ready. Similarly, you can salt the cucumbers by adding horseradish root, garlic cloves and bay leaf.

Hot pickling has one significant advantage: speed. On the other hand, the green shade of the skin of cucumbers is lost, but if tastes are your priority, then this option will fit perfectly. It is important that the composition of the spices can be changed at their discretion and taste preferences.

Take 1 kg of cucumbers, water, salt. Water is boiled with salt, rinsed greens, cucumbers scalded. Add tarragon, hot peppers, chopped garlic. Greens are placed on the bottom of the selected container, cucumbers scalded with boiling water are placed on top of it. Pour all the brine, put the load on top. You can eat immediately, as soon as the dish cools.

Next, let's figure out how to lightly pickle cucumbers in a saucepan. On average, it takes only 3-4 hours from salting to full readiness. Cooking process:

Cucumbers washed with cold water and cut off their tips. Put the vegetables in the right size pot. Peel the garlic, wash the dill, cut everything large. On top of the stacked cucumbers, place the garlic with the dill.

Water is boiled in a separate container, in which sugar and salt should be dissolved. This brine is poured into a pan with cucumbers, cover with a lid. Wait until the dish cools down and serve it on the table.

If you want to surprise the guests and relatives, use the following recipe: salted cucumbers with mustard. This is a kind of salad, but can be combined with potatoes, meat. Only take mustard dry and fine. The cooking procedure is as follows:

• rinse celery, parsley, dill and chop them;
• wash the jar, put some greenery on the bottom;
• then lay layers of cucumbers and herbs;
• close the last row of mustard seeds;
• make the usual pickle that you like, and fill them with cucumbers;
• Serve at the table after 24 hours.

There is another option - to make salted cucumbers with sugar and salt. A huge plus is that they crunch amazingly and look like they were published on a photo in a cooking magazine. This appetizer is infused for 12 hours and is prepared as follows:

• garlic, cucumbers, oak leaves and allspice are placed in a bucket;
• prepare hot brine with added sugar and salt;
• pickled cucumbers pickle;
• put the load and stand 12 hours;
• shift cucumbers in a jar and stored in the refrigerator.

The following classic method of cooking includes vinegar, so young children should be given such cucumbers with care, and children under 3 years old should not be given at all.

This appetizer has a delicate aftertaste, spices are taken from the most ordinary ones, or do not use them at all. Consider the step by step recipe of cooking.

• In a saucepan, you warm the vinegar, but do not allow it to boil.
• Each cucumber washed in advance is pricked on a fork, dipped in vinegar for 1 minute.
• All cucumbers move in prepared jars. It is better to take them small, do not forget about sterilization.
• Add laurel, cherry leaves and shredded horseradish root.
• Prepare the usual pickle, boil it, pour into jars.
• Once everything is cool, you can serve.

From above you stack cucumbers and dill umbrellas. From above, you’ll just fall asleep with rock salt, don’t take iodized salt, the vegetables will be sour. Pour all boiling water, and use plastic covers.

Carefully take the jar and twist it to dissolve the salt. First, let the banks cool down, then remove to a cold place. The method is simple and does not require much time, but it turns out very tasty.

It is worth telling about another quick cold cooking method. Some time ago it was shown in one of the culinary programs on TV. Since then, the hostess took note of it.

Ingredients:

• 1 kg of medium-sized cucumbers;
• 1.5 liters of medium or highly carbonated mineral water;
• 2 tablespoons of salt without additives;
• 3 cloves of garlic;
• 1 bunch of dill greens.

Wash and dry cucumbers. You do not need to clean them, just remove the tips. Garlic is cut across, namely the plates. Take to your taste, put 6-7 cloves, if you like sharper.

Dill and shake off excess moisture. At the bottom of the selected container lay the dill, you can with parsley. Cucumbers will fit tightly on the greens.

On the first layer of cucumbers put garlic and greens, so shifting each layer. For 1 kg of vegetables, an average of 2 levels is obtained.

To fill the salt is dissolved in mineral water. Keep the mineral water in the room so that it is not icy. Add salt to your taste, you do not need to strictly follow the recipe.

A mixture of salt and mineral water pour cucumbers. Brine must completely hide them. The dishes are closed tightly, additionally you can tighten it with a film.

To try the dish, you have to be patient, it is necessary to insist on vegetables for 12-14 hours, not less. But believe me, it's worth it, the cucumbers crunch is simply amazing!

Consider some tips and advice from modern hostesses.

• For brine, use rock salt, otherwise cucumbers can get an unpleasant, sour aftertaste.
• If you want to use dill, currant leaf, horseradish and other spices, they should be thoroughly washed.
• When glass jars are used as containers, they should be sterilized. Ideal for this are ovens.
• To make the vegetable have a natural taste and crunch, you can add a small piece of oak bark when pickling.
• For the quick impregnation of cucumbers with brine, it is better to cut the tails, and the flesh a little to pierce with a fork.

Lightly salted cucumbers are easy to prepare, it is clear to everyone. But, on the other hand, if you wish, you can make a real culinary masterpiece and please them not only yourself, but also friends and relatives, and even share a recipe with someone. You just have to choose a recipe: sharper, more gentle, and maybe all together.

To learn how to cook salted cucumbers quickly, see the video below.