Lightly s alted cucumbers in a saucepan: instant recipes with photos and videos

Usually s alted cucumbers are cooked in a jar. But other containers can be used for this. For example, there are numerous recipes for s alted cucumbers in a saucepan.

Subtleties of cooking s alted cucumbers in a saucepan

Before making s alted cucumbers, it is recommended to study the following features:

It is better to take cucumbers with pimples. These vegetables are designed specifically for pickling, so they do not soften as much.
It is desirable that the cucumbers are approximately the same size. So they are s alted evenly.
The ends must be cut off. They accumulate nitrates.
Cucumbers can be placed vertically for even s alting.
Don't pack the vegetables tightly in the pot, they should float freely in the brine to soak better.
You can cover the pot with a lid or a towel. Do not cover it with cling film, otherwise the fermentation process will proceed very slowly.

At the same time, each housewife may have her own tricks for preparing s alted cucumbers. The main thing is to prepare the brine correctly, otherwise the vegetables will not be soaked normally.

Selection and preparation of vegetables before cooking

To make cucumbers tasty, they must be properly prepared:

Pick vegetables in dry weather. If the weather is rainy, vegetables become too juicy and spoil quickly.
After picking, the cucumbers are left for a couple of days in a cold place. It's better if they stick a little.
3 hours before pickling vegetables are soaked in water. This will keep them tasty and crispy.
Cucumbers need to be washed very carefully. This is a vegetable that grows on the ground and is almost always full of dirt. Most of the bacteria is in the soil, and if the dirt is not washed well, they will begin to multiply right in the pan.

Special attention should be paid to the preparation of spices. Greens also need to be washed well so that there is no dirt. With greens, not only bacteria, but also small insects can get into the pan, so you need to sort it out carefully.

How to cook lightly s alted cucumbers in a saucepan

There are many recipes for pickling cucumbers. In this case, you can strictly follow the recipe or add spices to your liking.

Classic recipe for a 2-liter jar

It is necessary to take the following ingredients:

1 kg cucumbers;
horseradish root and leaves;
half a head of garlic;
1 tbsp l. dry dill;
3 tbsp. l. s alt;
1 liter of water.

This amount of ingredients is suitable for a two-liter jar, but you can pickle vegetables in a saucepan. Pour cucumbers with cold water and hold for 2-3 hours, this will make them more crispy. Cut off their tails and transfer them to a container for brining.

Prepare the brine. To this end, boil water and add s alt to it. Put chopped horseradish leaves and garlic, whole horseradish leaves, dill to the cucumbers. Pour the container with the resulting brine.

Quick recipe in 5 minutes

To quickly pickle cucumbers, the following components are required:

cucumbers themselves - 1 kg;
water - 1 l;
s alt - 3 tbsp. l.;
sugar - 0.5 tsp;
cherry leaves;
fresh dill and dill umbrellas.

Put all the ingredients in a saucepan, add water and boil. Then remove from heat and leave to cool. Cover with a tight lid. Such cucumbers can be eaten within a few hours after cooking.

In cold water

S alting in cold water allows the hostess to save a little time. But in this case, s alted cucumbers can be eaten in about a day.

For this recipe you need to take:

cucumbers - 1 kg;
garlic - 3 cloves;
ground pepper;
horseradish leaves;
dill greens;
hot pepper - half a pod;
s alt - 70 g;
water - 2 l.

Place all the ingredients together in a saucepan. It is also not recommended to cut the pepper, otherwise the cucumbers will turn out to be too sharp. Pour cold water over, cover and leave in a warm place. If you put the container in the refrigerator, the vegetables will sour longer.

No Vinegar

Vinegar is not required in the process of preparing s alted cucumbers. It does not slow down their fermentation time, but they acquire a sharp vinegary taste and smell. If you want to s alt cucumbers for the winter, you can add a small amount of vinegar to increase their shelf life (1 tbsp.l. for a three-liter jar).

Cold and fast mineral water method

Cucumbers are especially crispy with mineral water. To make this simple dish, you will need:

1 kg cucumbers;
2 tbsp. l. s alt;
1.5 liter bottle of carbonated mineral water;
dill and parsley;
half a head of garlic.

Cucumbers prepare, remove the tips from both sides. Put some greens on the bottom of the pan, add a little chopped garlic, then cucumbers. On top of them - the remaining garlic and herbs. Add s alt to the water, mix well and pour the cucumbers with the prepared brine. Press down with a plate and send to a cool place for a day. After the specified time, cucumbers can be eaten.

Hot spices

Black and allspice pepper, garlic, dry or fresh dill, leaves and currants, horseradish root go well with cucumbers. You can add oak leaves, anise, cloves, bay leaf - but this is already an amateur.

A good taste is obtained by adding seasoning for Korean carrots. Vegetables must be covered with spices and greens, then pour hot marinade. To prepare it, you need to take 2 tbsp for 1.5 liters of water. l. s alt with a slide.

With garlic and herbs

When s alting cucumbers, it is necessary to add garlic - it gives a pronounced taste to the dish. Greens can be used in different ways, but dill is best.

You can pickle cucumbers according to this recipe:

1 kg of cucumbers wash well, cut off the ends on both sides, put in the bottom of the pot.
Lay a layer of dill on top, then another layer of chopped parsley. If desired, you can add some cilantro (a few sprigs) and green onions.
4-5 garlic cloves press down and cut into strips, throw into the pan.
Prepare marinade. Boil 1.5 liters of water, add 70 g of s alt, stir until it dissolves.
Pour the cooked marinade into the pot with vegetables.

This s alting will be ready for use in 1-2 days. And you can leave the cucumbers for longer,

With dry mustard

Cucumbers can also be cooked with dry mustard. It gives the dish a spicy taste. It can be added to any recipe at the rate of 1 tsp. mustard for 1 kg of cucumbers.

Sliced s alted cucumbers

To pickle cucumbers, they can be pre-cut. But it must be borne in mind that this way they cook much faster and are better s alted. Use the same ingredients as in other recipes, but pre-cut vegetables - divide into 2 or 4 parts.

Storage Features

Freshly pickled cucumbers can be stored for several days. Over time, they will ferment and become s alty and sour. To increase their shelf life, they can be sent to the refrigerator immediately after preparation. And when they ferment, you will need to drain the brine and pour them with chilled boiled water. You can also boil the brine itself. To do this, drain it, boil it, cool it and pour it back to the cucumbers. This will kill the bacteria, so the fermentation process will stop.