Instant salted cucumbers in a pan

You can find a whole list of different recipes, according to which housewives cook lightly salted cucumbers, in one recipe various spices and herbs can be added, in the other they take vinegar or mustard powder as a preservative, someone prefers to make such cucumbers only with salt, others add a little sugar for sweetness. You can consider options for such an appetizer made with garlic, according to a traditional recipe or with the addition of mustard powder, each of the presented options will have its own differences in the recipe, and this will undoubtedly affect ready-made salted cucumbers according to a quick recipe in a pan (recipe with photo) . Now it’s worth considering several options for creating lightly salted cucumbers in a slightly salted form to cook them yourself and treat your family.

The traditional recipe for lightly salted cucumbers

Ingredients:

• Fragrant branches of greenery in fresh form - a bunch of each;
• Fragrant spicy garlic - 1 head;
• Spring or filtered water - approximately 0.5 liters;
• Fresh small cucumbers - 1 kilogram;
• Salt - 1.5 tablespoons for the entire volume of fruits.

Cooking process:

To cook light-salted cucumbers according to a quick recipe in a saucepan (video), you need to pick up good cucumbers for salting, if the banks are covered with the most even fruits, then for salted vegetables cucumbers of any shape can be used. It is very important to select fruits that will have approximately the same size for uniform salting, only in this case the brine will penetrate the same amount in each vegetable, and all the cucumbers will be ready to be served at the same time.

It is worth taking cucumbers that do not have any voids inside, but if there is still a void inside, it would be better to move the cucumbers into a large basin and fill it with water for one hour, during which time the liquid will fill the voids, which will make it possible to salt vegetables faster. Only after soaking will it be possible to rinse the cucumbers and remove the tips from each of them to facilitate the penetration of brine into each vegetable.

In the meantime, all the cucumbers will lie in cold water, you can do the preparation of the dishes, it is best to take a large jar, as it will be more convenient to pickle the cucumbers in it, but a small saucepan is also quite suitable. The container is well washed, after which you can optionally put sliced ​​slices of sweet pepper at the very bottom, if there is no desire to use this vegetable, pea pepper is quite suitable, in this case black and fragrant are used, since one gives a slight sharpness and the other gives a strong aroma. Next, you can clean the slices of fresh garlic and chop it well with a knife, so the vegetable will give more of its juice and will not lose its sharpness. If you want to leave the fruits more crispy, it’s worth putting a little oak foliage and horseradish leaves in a saucepan, these two components will keep the fruit crunch in their original fresh form.

When the fruits are prepared, they are transferred to a large saucepan and laid with sprigs of herbs, it is best to use fresh parsley and dill, but if these products are no longer in the garden, then dill umbrellas can be used. Next, prepare a brine for lightly salted cucumbers according to a quick recipe in a saucepan (recipe), pour half a liter of clean water into a container, you can even take spring water, add one and a half large tablespoons of rock salt and mix until all the loose ingredient is dissolved in water. We also recommend cooking for the winter cucumbers with ketchup chili.

The resulting solution is put on fire and wait for boiling, it is necessary to boil the brine for no more than five minutes, and then it is recommended to completely cool it. Next, the prepared solution is poured into the prepared cucumbers in a saucepan, so that they are well salted and saturated with the aromas of herbs and spices.

The pan must be covered quite tightly, and then the fruits are left in the brine in the kitchen for one day, you should not put the container in the refrigerator, since the vegetables should not be cooled, they will reach readiness faster at room temperature. Only after a matured day can fresh vegetables be moved to the refrigerator chamber so that they retain their freshness there. Excellent salted cucumbers are obtained according to a quick recipe in a pan with cold brine, which are ready to be served on the table in just one day, cucumbers complement meat and vegetable dishes with their own taste.

Lightly salted fast cucumbers with allspice

In fact, you can cook light-salted cucumbers according to the quick recipe in a pan in cold water in a very short time, it takes only five or six hours to prepare, but in the end you get excellent crisp cucumbers, which have an amazing aroma of fresh herbs and sweet peas. It is ideal to cook such cucumbers late in the evening, and enjoy ready-made vegetables in the morning, but if guests arrive in the evening, the fruits are soaked in brine at lunchtime, and by the due time they are already taken out of the marinade and served with greens and spicy garlic cloves.

Ingredients:

• Filtered pure water - 0.5 liters;
• Young cucumbers of small size (it is better to use gherkins) - 0.5 kilograms;
• Slices of garlic - 1 large head;
• Fragrant fresh greens - along a bunch of dill and parsley (do not cut);
• A little salt - 1 large spoon.

Cooking:

To get cucumbers of high-quality salting, you have to properly prepare the container, it is ideal to use a large jar, at least three liters in volume, but if such a container is not at hand, then a large plastic container is quite suitable, and a couple of non-thin plastic bags are already placed in it, they will not let the juice pour into the container. When the container is ready, it is necessary to thoroughly rinse the greens, for this the tufts of parsley and dill are placed in a plate with water and allowed to lie there for five minutes, then the greens are washed under a tap and allowed to dry.

When the herbs are completely dry, they can be cut into large pieces, or sent as an appetizer as a whole, however, cut greens will quickly give their flavor to the cucumbers. A little pea pepper is placed on top of the greens, you can use not only fragrant peas, but also black pepper.

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In this option, it is recommended to make light-salted cucumbers according to the quick recipe in a saucepan, chopped, you need to cut vegetables if you have selected fairly large fruits for pickling. But it is best to pick up very small cucumbers that have a diameter of no more than a centimeter, and their length is less than ten centimeters. The tips are removed from the green fruits and only after that the vegetables are placed in a prepared container or saucepan, the vegetables are sprinkled on top with milled salt and allowed to stand for about ten minutes.

When the allotted time runs out, you can close the container with a lid, but before that, bags are tied up so that juice does not begin to pour out of them, the same goes for the pan, but just cover the container with a lid.Packages are necessary so that the juice does not spill out when the hostess periodically shakes the workpiece, it is after shaking that the juice begins to stand out more actively from the cucumbers, which will create a large amount of marinade, you will get lightly salted vegetables in your juice, which can save unusual crunch and juiciness.

Such a container or saucepan is placed for only one hour on the table in the kitchen, it is important that the room is quite warm, as this will help vegetables to pickle faster, every fifteen minutes you will have to shake the workpiece to distribute the brine evenly over the vegetables. Before serving the cucumbers on the table, they must be washed off the excess salt with water, and only after that they will decorate the plate with greens and lemon, and on top lay light-salted cucumbers according to the quick recipe in a saucepan (with photo).

The recipe for delicious salted cucumbers with horseradish and bay leaves

This recipe will make it possible to make cucumbers crispy and quite salty in a short time, the hostess can cook the cucumbers for lunch, and in the evening serve them for dinner at the table. Thanks to horseradish and garlic, the finished fruits will not only have a wonderful aroma and crunch, but also a little pungency, so this recipe should be used by those housewives in the family who are very fond of sharp preparations.

Ingredients:

• Fresh leaves and horseradish root;
• Cucumbers are not large (no more than 13-15 cm) - 1 kilogram;
• Fresh dill umbrellas - 2 pieces;
• Purified filtered water - 1 liter;
• Laurel leaves - 4 pieces;
• Fresh garlic - 4 cloves;
• Coarse salt - 3 large spoons;
• Peppercorns - 5 pieces of allspice and 2 black.

Cooking process:

To begin with, as usual, prepare a container for lightly salted cucumbers according to a quick recipe in a pan in a cold pour, for this it is not necessary to take a saucepan, an ordinary large jar is quite suitable. The container is washed in water, and then pure horseradish greens, a little grated root of this plant, peeled and finely chopped garlic, allspice and black pepper, as well as several leaves of laurel are placed in it.

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Next, they deal with cucumbers, all the fruits will have to be thoroughly washed, it should be said right away that if the vegetables are quite small, then there is no need to put them in a cup with water poured there, but when the fruits are large, they will have to be placed in water with ice no less than a couple hours. This recipe can be used for those cucumbers that are rather bitter in their fresh form, because when they are salted, they get a great tasty snack for various drinks and dishes, it would only be better to remove the tips from these cucumbers.

When all the cucumbers are placed in a saucepan, you can prepare a brine for them, it is very simple, just take a separate ladle and pour about a liter of water there, then pour a couple of large tablespoons of salt into it and let it boil well, this is necessary to completely dissolve the salt . Next, the brine is removed from the heat and allowed to cool slightly, preferably to room temperature, and only after that, salted cucumbers according to the quick recipe in a saucepan (photo) are poured with chilled marinade. Cucumbers are left in the solution for several days, while each jar will have to put on special capron caps.

It is worth putting some plate under the pan or jar, since during fermentation the liquid will go over the edges and pour out of the container. Thus, they leave the fruits for a couple of days, and the saucepan should only stand in a place protected from the sun, as soon as the brine becomes more cloudy, the cucumbers are transferred to the refrigerator chamber for storage. If there is a need to speed up the process, it is best to pour the cucumbers not with chilled marinade, but with hot, so the salt will penetrate the fruits faster.