The ideal time for canning cucumbers - the middle of July, when the ranches are ripe thin-bodied fruits, able to evenly soak brine. More details on several ways of harvesting lightly salted cucumber in an instant brine we will tell in this material.
Quick salted cucumbers in hot pickle - recipe
Before starting the preparation, make sure that you have chosen the right cucumbers, ideally the vegetables are small, pimply, crispy and thin. All cucumbers should be approximately the same size (so they are salted most evenly), uniformly rich in green color and without bitterness.
Also pay attention to the quality of water, in contrast to the usual pickled cucumbers, the quality of water here directly affects the quality of the billet.
Ingredients:
- Cucumbers - 2,6 kg;
- garlic - 1/2 head;
- dill umbrellas - 4 pieces;
- fragrant pepper (peas) - 2 tsp.
- currant leaves - 20 pcs .;
- salt - 155 g.
Preparation
Before you quickly cook lightly salted cucumbers in brine, vegetables should definitely be soaked. Pre-soaking will add cucumber to the elasticity and crunchiness. Fill the pre-rinsed cucumbers with cold water, leave them for a couple of hours, and then proceed to prepare the pickle.
Chop the garlic and tear the leaves of the currant to give their maximum flavor. Spread half the garlic, currant, pepper and umbrella dill on the bottom of the enameled pot. Top with half the cucumbers and repeat the layers again. Prepare the brine by diluting the salt in hot water. Pour hot brine contents of the pan, cover and leave under the press for a day.
Crispy light-salted cucumber in brine
If in a hurry you can not allocate a whole day for cooking lightly salted vegetables, then use this express recipe. It does not use brine in its classical form, cucumbers are kept in a concentrated mixture of lemon juice, pepper and salt.
Even more speed up salting will help cutting fruit into pieces, so the pickle will directly contact the pulp.
Ingredients:
- cucumber - 1,2 kg;
- pepper peas - 4-5 pieces;
- lemon - 1 piece;
- sugar - 10 g;
- salt - 35 g;
- stalks of dill - 8-10 pcs.
Preparation
If you have an extra hour of time, then use it to soak whole cucumbers in cold water.
Prepare a dry mixture of salt, sugar and pepper, grinding the ingredients in a mortar. Remove the zest from the lemons and squeeze out the juice. Tap each of the cucumbers with the flat side of the knife or the same pestle, so that the fruit is split. Cut each of the cucumbers in half and mix with a mixture of spices, citrus juice and zest. On top sprinkle still 20 grams of salt and put the greens of dill. Leave the cucumbers for half an hour or so, and then pat them with a tissue to get rid of the remaining salt on the surface. Quick light-salted cucumber in the brine ready.
A quick way to prepare lightly salted cucumbers in brine
Ingredients:
- Cucumbers - 1,1 kg;
- garlic - 4 teeth;
- salt - 25 g;
- greens to choose from (currant, horseradish , dill, etc.).
Preparation
Divide each of the washed cucumbers in half, put the halves in a bag. In the stupa, rub the garlic teeth together with the salt and also send the paste into the package. Pick up the selected greens and put it to the rest of the ingredients. Well tied up the package, shake it to cover each of the halves. Leave cucumbers under the press in the refrigerator for an hour or more, and then take the sample.