Lightly s alted mineral water cucumbers for the winter: instant recipes with photos and videos

Not everyone likes pickled cucumbers, as they have too rich taste. The downside is the long waiting time. In this case, it is possible to get a quick and savory snack. A common recipe is s alted cucumbers prepared on mineral water. The very next day after putting it in the refrigerator, you can taste the finished dish.

The benefits of pickling cucumbers in mineral water

If you want to pickle cucumbers with purified mineral water with gas, you should find out the advantages of this quick preservation method:

1. Cucumber fruits are crispy, elastic, with a rich s alt flavor.
2. The possibility of a quick and less hassle cooking method makes pickling a great option for a snack.
3. No need to use boiling water as the whole process is done with cold mineral water.
4. Components retain texture, taste and most of the nutrients, unlike long-term s alting.

Preparation of ingredients

To s alt in a quick way, you will need the following basic ingredients:

• gherkins;
• mineral water with increased gas production;
• s alt, preferably sea s alt, with large crystals;
• garlic bulb cloves;
• greens - dill and parsley.

You can add spices, herbs, cherry leaves, currants or other ingredients to taste. Preparation should start with vegetables. Cucumbers are best taken small. If the fruits are large, then they must be cut. Tips can be left or removed. Rinse cucumbers, remove thorns.

Garlic should be peeled and cut into slices each clove. Dill umbrellas must be divided into tops and stems with herbs, and parsley must be washed.

Step by step cooking instructions

A step-by-step easy recipe for making lightly s alted includes a list of ingredients:

• slightly unripe gherkins of the same size - 1 kilogram;
• umbrella dill - 5 pieces;
• garlic cloves - 6 pieces;
• horseradish root - 1 piece;
• laurel leaves - 3 pieces;
• large crystals of s alt - 1.5 tablespoons;
• sugar - 1 small spoon;
• carbonated mineral water.

S alting is carried out according to the following algorithm:

1. Preparation of components - wash the gherkins, cut off the ends; Peel the garlic, rinse the dill.
2. Put greens and chopped horseradish root on the bottom of the prepared dish.
3. Put the cucumber fruits on top of the dill in a dense layer, slightly crushing them.
4. Sprinkle everything with chopped garlic, dill and chopped horseradish.
5. Lay out the second layer of cucumbers and cover it with the remaining elements.
6. Prepare s alt filling - pour s alt and pour carbonated mineral water, add bay leaf and granulated sugar, mix.
7. Pour the brine into the bowl with the cucumbers, cover and put in a cold place for 12 hours or a day.

The resulting pickles will pleasantly surprise you with their rich taste and aroma, and mineral water will add crunchiness to them.

What can be added to cucumbers

If you like to experiment, you can diversify the standard recipe. You can add to the main ingredients:

• leaves of horseradish, cherry, currant or oak;
• green apple with sour taste - cut into thin slices one small piece;
• Hungarian plum - chop several pitted fruits into four parts each;
• zucchini - cut into semi-circles of medium thickness.

Let's take a look at the recipes for each additional ingredient.

Oak, currant, horseradish leaves

To cook delicious lightly s alted cucumbers, you can add oak, horseradish or currant leaves. This will give the dish an unusual, bright taste.

Recipe for lightly s alted currant leaves:

1. Rinse small cucumbers of approximately the same length and leave in cold clean water for several hours.
2. Cut off the tips of the fruit, divide the dill umbrellas into several parts and wash with currant leaves, peel the garlic.
3. Put some greens and a couple of garlic cloves into the prepared saucepan, add a few black peppercorns.
4. Dip half of the cucumbers.
5. Add remaining herbs, garlic and seasonings.
6. Add the second part of cucumber fruits and mix everything.
7. Preparing the brine - pour s alt into the mineral water until it dissolves, pour the contents of the pan.
8. Cover with a plate and refrigerate.

In the morning you will get crispy, elastic cucumbers with a pleasant taste and aroma.

Hard sour apple

For lovers of new sensations, it is recommended to pickle cucumbers with a hard green apple. This will require standard ingredients and two small fruits.

Recipe:

• for cooking, take dishes made of glass, ceramics or wood, rinse thoroughly;
• wash one apple and cut into slices, the second - finely grate to release the juice;
• put fruit slices, dill umbrellas, chopped garlic, peppercorns and horseradish or cherry leaves (optional) at the bottom of the container;
• dip gherkins on greens and seasonings, top with grated apples;
• prepare the s alting liquid - mix mineral water with gas and s alt;
• pour the contents of the container, cover and put in the refrigerator.

S alted cucumbers according to this recipe will pleasantly surprise you with a delicate sweet and sour taste.

Plum Hungarian

S alting vegetables with plums - an original recipe that not everyone will like:

• Rinse the cucumbers of equal sizes, remove the seeds from the fruit and cut each fruit into four pieces;
• clean the jar with baking soda, rinse well;
• at the bottom put half the plums, cherry leaves, dill umbrellas and chopped garlic cloves;
• add cucumbers and the rest of the ingredients on top;
• fill the contents with saline on a mineral water, cover the jar with gauze, leave it in the room for a day and a half, then put it in the refrigerator for several days.

Using Hungarian plums will give the finished dish a sweetish taste. The recipe is suitable for true connoisseurs of unusual combinations.

Zucchini

For s alting you will need:

• fresh gherkins;
• medium zucchini;
• highly carbonated mineral water;
• coarse-crystalline s alt;
• spoonful of granulated sugar;
• cherry and currant leaves;
• dill stems and umbrellas;
• a pair of garlic cloves;
• allspice peas;
• lemon wedge (to taste).

Recipe:

1. Wash the gherkins, leave in cool water for several hours, cut off the ends by 2-3 centimeters.
2. Rinse the zucchini, cut into circles about 1.5 cm thick.
3. Wash the dishes, scald with boiling water.
4. Put leaves, dill and garlic on the bottom.
5. Dip vegetables tightly on top, sprinkle with peppercorns and add a slice of lemon.
6. Mix mineral water with s alt and sugar and pour over prepared ingredients.
7. Cover with a plate or lid, put in a cold place.

Stored lightly s alted cucumbers with zucchini can be stored for several months.

Benefit

Short-term s alting allows you to save up to 90% of nutrients in vegetables. These elements include fiber, calcium, potassium, sodium, iron, iodine, vitamins C, A, group B.

Lightly s alted cucumbers are also allowed on a diet. There are only 12 kilocalories per 100 grams of the product.

If for he alth reasons you can not consume a lot of s alt, for example, with hypertension, then quick cooking will be an excellent alternative to long-term pickles. In almost unlimited quantities, slightly s alted cucumbers are allowed during pregnancy. They will help to cope with nausea and toxicosis.

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