Freshly Pickled Cucumbers

The content of the article

• How to choose pickles for pickling
• Recipe for salted instant cucumbers
• How to make instant salted cucumbers in a bag
• Fast salted cucumbers in 2 hours
• Cold-recipe freshly pickled cucumbers
• Pickling cucumbers in a quick way with vinegar
• How to quickly pickle cucumbers with hot pickle

Mistresses make preparations from the fresh harvest not only for the winter: some want to enjoy a pickled or salty product immediately, therefore, at the end of summer, recipes for quick preservation are very popular. Freshly pickled cucumbers are the easiest, tastiest and most beloved snack, a great addition to all side dishes. What is their secret?

How to choose pickles for pickling

The main requirement for the product is freshness and maximum ripeness. If you pluck it at your dacha, you need to do this before the cucumbers outgrow the standard size, otherwise the taste will change significantly. Here the question of bitterness arises, which is difficult to track without trying a vegetable. If the cucumber began to turn yellow, discard it – it is likely to get an unpleasant surprise instead of a tasty snack.

A few more recommendations from professionals:

• Try to pick up cucumbers of the same size, otherwise the pickling will be uneven.
• Be sure to immerse the cucumbers in cold water before pickling them: this will allow even the longest stored specimens to remain strong.
• Do you want to crunch freshly-cured cucumber in the middle of winter? It should be preserved under rock (coarse) salt – a small one can soften the vegetable.
• Would you like a flavorful snack? Be sure to shift the cucumbers with the leaves of a fruit tree (cherry, plum are perfect) or shrubs (gooseberries, currants).
• If the priority is quick cooking of light-salted cucumbers, choose very small fruits. The larger they are, the longer it takes.

Recipe for salted instant cucumbers

A big plus of such a blank is the absence of the need to roll up jars, although sterilization is better not to cancel, otherwise the product may deteriorate. The bulk of recipes for freshly pickled vegetables offers to get a delicious dish in a matter of hours, since weak salting is determined not by the amount of the main preservative, but by the duration of the process. The additional ingredients are predominantly the same as in standard recipes – any herbs, spices, piquant additives in the form of garlic, horseradish, hot pepper.

How to make instant salted cucumbers in a bag

The name of the method may cause a desire to clarify whether an error has crept into it, but here everything is absolutely correct. The usual glass jars for salting were replaced with simple plastic bags, which makes the recipe budget and affordable for most. The only thing that is of particular importance: the package must be dense and new, otherwise the smells of the previous products will go to your freshly pickled cucumbers. The appetizer will be ready in 6 hours, wise housewives put the package in the refrigerator in the evening, if the next day guests are waiting.

The set of ingredients is standard:

• small cucumbers – 1 kg;
• rock salt – a spoon with a top;
• head of garlic;
• cloves and peas of pepper – 3 pcs.;
• horseradish, oak, currant leaves.

Freshly pickled cucumbers are prepared as follows:

1. Rinse the greens well, peel the garlic, and halve.
2. Wash the cucumbers, cut off the tips.
3. All ingredients send in a package, salt.
4. Shake while stirring. Tie up, put on the second bag on top.
5. Keep cucumbers on the bottom shelf of the refrigerator.
6. The shelf life of such a freshly cured dish is short, so it is better to do it again before each serving..
7. If you are interested in how to quickly cook light-salted cucumbers in an hour or a half, leave the bag in the kitchen – at a high temperature in the room, the snack will be ready earlier.

Fast salted cucumbers in 2 hours

As an express method, you can use the previous algorithm with packages or try the more familiar option with brine. It is made according to the classical ratio – for each liter of boiling water, 70 g of salt. In addition, you do not need to warm, just wait until the grains disperse, drain the liquid so that there is no sediment, and pour the ingredients laid in the container. According to this method, pickles in an hour will need to be shaken, and after another hour you can eat.

Cold-recipe freshly pickled cucumbers

This is a traditional and quick method of obtaining a delicious snack, excluding the sterilization of containers. The number of cucumbers is not indicated, since it is calculated by the density of the bookmark. The remaining ingredients for 2 liters of liquid for a freshly-cured snack are:

• dill umbrellas – 4 pcs.;
• cloves of garlic – 2 pcs.;
• salt – 3 tablespoons without a slide;
• a piece of horseradish root – 4 cm .;
• sprig of tarragon.

Quick pickling of cucumbers looks like this:

1. Wash the jar thoroughly with a soda. Scalp with boiling water – this will replace a long sterilization.
2. Soak cucumbers for half an hour after washing. Then cut the ends, if necessary, divide the knife in half large copies.
3. The jar starts with horseradish shavings and garlic cloves, followed by cucumbers, tarragon and a new layer of cucumbers.
4. Fill the dressing while laying the ingredients. When the liquid becomes cloudy (up to 3 days), you can eat a freshly cured snack.

Pickling cucumbers in a quick way with vinegar

When the acid is included in the recipe, the preservation method changes its name to pickling. However, most housewives perceive the finished product with freshly-cured cucumbers, since some recipes do not have the taste of the marinade due to the small proportion of vinegar. Why then add acid? Cucumbers salted with it will crackle, even if overripe. Sterilization is also not expected, but the brine is poured several times.

The main ingredients:

• dry garlic (powder) – a spoon;
• vinegar – 1/3 st .;
• hot pepper – 1/2 tsp;
• spring water for brine – 1.7 l;
• sugar – 2 tablespoons with top;
• salt – 3 spoons with a top;
• cinnamon tube – 1/5 pcs.;
• currant leaves, peas, tarragon – by eye.

Cooking freshly-cured cucumbers:

1. Make boiling water marinade with sugar-salt mixture. If there is no spring water, use the one that is sold for coolers, or dial from a tap into a pot where a copper coin is dropped. After an hour, the water will be ready to work..
2. Washed in a jar and sprinkled with herbs and spices cucumbers pour hot marinade, after a couple of minutes, drain it.
3. Boil the liquid again, and then pour in and pour out after a minute. Repeat this step 2 more times..
4. Introduce vinegar into the marinade, pour the cucumbers completely. Do not roll covers.

How to quickly pickle cucumbers with hot pickle

Such a grandmother’s way of preparing a delicious snack is still relevant and is passed on from hostess to hostess. The only drawback lies in the prolonged soaking of the product, but the result justifies any effort. Freshly pickled cucumbers will frantically crackle and you will want to crack down on the jar in one sitting. The secret is in the set of ingredients:

• small cucumbers – 0.9 kg;
• rock salt – 2 tablespoons with a slide;
• chili pepper – 1 pc.;
• Lavrushka – 2 pcs.;
• sugar – a spoon without top;
• dill stalks – by eye;
• horseradish leaves – 3 pcs.;
• peppercorns – 5 pcs..

Preparation of freshly cured cucumber snacks:

1. Boil sugar with spices, toss salt. For the indicated volume of ingredients, you need a little less than a liter of liquid.
2. Wash the cucumbers, dip them in a basin with cold water, leave for 5 hours.
3. Close the bottom of any enameled container with horseradish leaves and dill stalks, add a lavrushka. Top make a dense bookmark of cucumbers.
4. Pour with hot brine, toss a slice of chili pepper.
5. Put a lid of a smaller diameter than the bottom of the container, lower the press on it.
6. After a day, salted cucumbers will be ready.