Lightly s alted cucumbers with horseradish and garlic: 11 simple step by step recipes

S alted fresh cucumbers with horseradish and garlic - a delicious snack that will appeal to children and adults. Aromatic vegetables with a piquant taste can be used not only on their own, but also added as an ingredient to other dishes. An extraordinary Olivier salad will turn out if instead of ordinary cucumbers you put it with horseradish and garlic.

What is special about pickled cucumbers with horseradish

The peculiarity of s alted cucumbers with horseradish is that they are spicier than usual. Vegetables crunch nicely, sometimes even tingle. Therefore, people with diseases of the gastrointestinal tract are recommended to eat them in strictly limited quantities.

The taste of horseradish leaves in vegetables

Cucumbers with horseradish leaves are very spicy. Horseradish gives a unique bright aroma and taste. The appetizer goes well not only with potatoes, cereals, but also with meat and fish dishes.

Choose and prepare cucumbers

Cucumbers for this recipe you need to pick ripe, but not overripe. To keep them crispy, choose fruits of small size, with noticeable pimples.

Excessive wateriness of cucumbers is not welcome - in this case, under the influence of the marinade, they risk greatly softening.

Cucumbers are immersed in a basin, left in cold water for three hours. After they are thoroughly washed, they recline in a colander. Start cooking only after complete drying.

Which s alt to choose

S alt is better to choose coarse-grained. Experienced housewives say that it is better not to use iodized, as it destroys the skin of vegetables.

Requirement for water and canning utensils

Water is being prepared for the beginning. It is boiled, cooled. Do not use directly from the tap. From the dishes you will need a basin for washing, an enameled large container for the marinade, as well as a container for preparing the brine. Jars are chosen from 2 to 3 liters. To make the brine easier to pour, a large scoop is used.

Recipes and cooking methods

Use one of the proven recipes.

Classic hot pickle recipe

For the recipe you will need:

• 1.5 kilograms of cucumbers;
• 12 young garlic cloves;
• 4 sheets of horseradish;
• 7 currant leaves;
• umbrella dill;
• 2 liters of water;
• 4 tablespoons of s alt;
• pepper, cloves and bay leaf to taste.

All vegetables and herbs are thoroughly washed and dried. Horseradish and currants are added at the bottom of the jar. Cucumbers are tightly immersed in a vessel. At this time, a marinade is made in the water from s alt, pepper, cloves and bay leaves. Pour marinade, leave in the refrigerator for at least a day.

S alted crispy cucumbers in cold brine

Required:

• 1.5 liters of water;
• 3 tablespoons of s alt;
• 2 heads of fresh garlic;
• to taste dill, horseradish, currant leaves and cherries.

Put greens, leaves, garlic on the bottom of the pan. Cucumbers without tips are placed in a saucepan, alternating each layer with a layer of garlic. S alt is diluted in water, the composition is poured into a container.

Be sure to put a load on the cucumbers, for example, a plate, and on it a three-liter jar filled with water. The vegetables will be ready in two days.

Quick s alted cucumbers in a package

It's easy to make delicious lightly s alted cucumbers in a bag. To do this, you need to cut the young vegetables into quarters vertically, remove the tips. Sprinkle heavily with s alt, add a little sugar, grind with your hands. After that, load with finely chopped dill and garlic in a bag. Seal tightly and refrigerate.

Quick recipe in 2 hours

Required:

• 1.5 kg of vegetables;
• 3 tablespoons of s alt;
• seasoning to taste.

Cucumbers are cut into two parts vertically. Each is rubbed with s alt, spread with cut pulp towards the bottom. Each layer alternates with garlic. Topped with hot marinade. When it cools down, lightly s alted vegetables will be ready.

S alted cucumbers in 25 minutes at home

In order to get lightly s alted cucumbers, you will need:

• 2 kg vegetables;
• 1 teaspoon sugar;
• 1 tablespoon vegetable oil;
• 1 tablespoon of vinegar; dill, garlic to taste.

Cucumbers are cut into four or six pieces - depending on their size. Rubbed with s alt and sugar. Vinegar and vegetable oil are mixed in a separate container. Add and mix thoroughly. The dish will be ready in 35-30 minutes.

In a jar according to a crispy lightly s alted recipe

The peculiarity of this recipe is that it is executed according to the classical algorithm. But in order to get a very crispy snack, you need to pre-fill the cucumbers with cold water for at least three hours.To make them even more crispy, you can add ice to the water.

In a pot

You will need:

• 2 kilograms of cucumbers;
• 12 young garlic cloves;
• umbrella dill;
• 2 liters of water;
• 4 tablespoons of s alt;
• pepper, cloves and bay leaf to taste.

Dill umbrellas and garlic are added to the bottom of a sterilized jar. At this time, a s alt and bay leaf marinade is made in the water.

Vegetables are poured with marinade, left in the refrigerator for at least a day.

With garlic and herbs

The recipe is identical to the previous one. But to make the vegetables smell more like dill, you need to put not only umbrellas, but finely chopped dill sprigs.

Method on mineral water

The snack will turn out very crispy, but at the same time it will retain all its tenderness if you use mineral water instead of ordinary water. It is worth choosing the most alkaline option.

With hot peppers

Recipe classic. But it is worth adding a pod of hot red pepper (cut into rings).

According to an old grandmother's recipe

You will need:

• 2 kg cucumbers;
• 3 tablespoons of sugar and s alt;
• 2 tablespoons of vinegar;
• greens, garlic to taste.

Currant or cherry leaves are placed in the bottom of the saucepan, grape leaves are also suitable. Cucumbers are pressed tightly against each other, alternated with garlic. Pour in a mixture of water and vinegar. Put in a cold place under the press for 36 hours.

Serving Rules

Cucumbers are served as an independent dish or as an appetizer. There is no need to wash or clean them from additional ingredients - they are also ready to eat.

Decorate the dish with fresh herbs, olive oil, sour berries.

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