Lightly salted cucumbers with hot brine

Lightly salted cucumbers with hot brine are an appetizer that does not require any special skills. Everything is extremely easy and simple. The selection contains options, among which everyone is sure to find their ideal recipe. We determine the exposure time ourselves depending on the desired result. Some recipes require longer cooking times. The longer the vegetables are aged, the better their salting.

Lightly salted cucumbers in a jar with hot brine

Lightly salted cucumbers in a jar with hot brine are an appetizer, the proportions of which can be freely adjusted to suit yourself. The amount of spices and herbs, as well as the exposure time, depends on your own preferences. This fragrant treat is a frequent guest at picnics in the summer. When fresh vegetables are already boring, use the recipe and diversify your diet.

1. 
   How to prepare crispy lightly salted cucumbers using instant hot brine? Prepare cucumbers and spices.
2. 
   After thoroughly washing the cucumbers, we remove them from the ends. You can trim the ends after soaking.
3. 
   Place the processed vegetables in a container with cold water. Let it stand for half an hour.
4. 
   Cut the peeled onion into feathers, garlic into petals.
5. 
   Cut the sweet peppers, washed and seeded, into strips.
6. 
   Rinse the dill inflorescences, parsley and cherry leaves under the tap. Coarsely chop the greens.
7. 
   We pre-rinse the jars (no need to sterilize). Place prepared greens and bay leaves in containers.
8. 
   Next, distribute the onion and garlic.
9. 
   Fill the jars with cucumbers.
10. 
    Add hot pepper.
11. 
    Add peppercorns, mustard seeds and coriander. We adjust the amount of spices ourselves or replace them at our discretion.
12. 
    We pour a third of the salt into a half-liter jar, and put the rest in a liter container.
13. 
    Boil water in advance. Carefully pour in the boiling water so that the jars do not burst. Closing the lids, shake the containers so that the crystals dissolve.
14. 
    We leave it on the table. After a day, we move the workpiece into the cold and keep it for another two days.
15. 
    Let's try delicious cucumbers. Bon appetit!

Hot pickled cucumbers in a saucepan

Lightly salted cucumbers are salted hot in a saucepan overnight. Thanks to the use of horseradish, the cucumbers are crispy and incredibly appetizing. Even a child can cope with the recipe. Everyone determines the amount of greenery and leaves independently. Be sure to prepare!

Cooking time – 1 day. 2 hours 15 minutes

Cooking time - 15 minutes.

Portions – 8

Ingredients:

• Cucumbers – as needed.
• Horseradish leaves - to taste.
• Horseradish root - to taste.
• Hot pepper - to taste.
• Dill - to taste.
• Garlic - to taste.
• Salt – 2 tbsp.
• Water – 1 l.

Cooking process:

Step 1. After rinsing the cucumbers, place them in a bowl of cold water. You need to wait a couple of hours. This procedure allows the snack to remain firm and crispy.

Step 2. Peel the horseradish root and garlic, rinse the hot pepper. We divide spices into segments.

Step 3. Wash the dill and horseradish leaves. Cover the bottom of the container as shown in the photo and add hot spices.

Step 4. Form a layer of cucumbers and cover with herbs and spices.

Step 5. Thus, we fill the container. Boil water and dissolve coarse salt in it. Pour the hot filling into a container.

Step 6: The liquid should cover the contents. Cover the top with horseradish sheets. We stand for a day without putting it in the cold.

Step 7. Cool the appetizer before serving. Bon appetit!

Quick cucumbers in hot brine with garlic and dill

Quick cucumbers in hot brine with garlic and dill will decorate any event. The fragrant snack instantly disappears from the table. Therefore, for a large company I recommend increasing the portion. Lightly salted cucumbers are ideal for kebabs and new potatoes, flavored with melted butter and chopped herbs.

Cooking time – 24 hours 15 minutes

Cooking time - 15 minutes.

Portions – 5

Ingredients:

• Cucumbers – 1 kg.
• Dill – 0.5 bunch.
• Black peppercorns – 0.5 tsp.
• Ground black pepper – 3 pinches.
• Garlic – 5 cloves.
• Salt – 2 tbsp.
• Hot water – 1 l.

Cooking process:

Step 1. Taking strong medium cucumbers, we wash each specimen. For convenience, we use a brush to wash vegetables, and cut off the ends at our discretion.

Step 2. Place the pre-washed and dried dill (along with the inflorescences) into a container.Add rock salt and two types of pepper.

Step 3. Remove the husks from the garlic and place in a saucepan. We determine the quantity ourselves. You can add horseradish leaves or root. There are no restrictions on spices; we rely on our own preferences.

Step 4. Fill the contents with hot water and place on the stove. Boil the brine until it boils so that the salt dissolves. Turn off the fire.

Step 5. Having removed the saucepan from the stove, place pressure on top - covering it with a plate the diameter of the saucepan, press it with a filled jar.

Step 6. Leave the workpiece on the table until completely cooled, and then put it in the cold. In total, it will take a day for salting.

Step 7. Add aromatic cucumbers to your favorite dishes. Bon appetit!

Lightly salted cucumbers with mustard in hot brine

Lightly salted cucumbers with mustard in hot brine are an incomparable appetizer that can be prepared simply. After 12 hours, you can safely take the sample. We adjust the amount of greenery at our discretion, using leaves and branches to taste. For crunchiness, you can use horseradish leaves and roots. The ingredients will give the cucumbers an unforgettable flavor.

Cooking time – 13 h. 00 min.

Cooking time – 1 hour 00 minutes

Portions – 15

Ingredients:

• Cucumbers – 3 kg.
• Parsley – 3 sprigs.
• Celery greens - 3 sprigs.
• Dill umbrellas – 2 pcs.
• Mustard powder – 1.5-2 tbsp.
• Garlic – 3 cloves.
• Granulated sugar – 30 gr.
• Salt – 100 gr.
• Water – 2 l.

Cooking process:

Step 1. Prepare the ingredients and get to work!

Step 2. Carefully rinse the young fruits.

Step 3. Rinse the greens and leaves, chop them without getting hung up on cutting. Divide the peeled garlic cloves into parts.

Step 4. Pour chopped herbs and garlic into a jar washed with soda.

Step 5.Add cucumbers. Repeating the steps, fill the container.

Step 6. Sprinkle mustard powder.

Step 7. Prepare boiling water in a fireproof container. Salt and malt. Boil until the grains dissolve.

Step 8. Carefully fill the voids with hot brine.

Step 9. Cover and leave for 8 to 12 hours, depending on the desired result.

Step 10. After a while, we try quick preservation. Bon appetit!

Quick hot cucumbers with horseradish

Quick hot cucumbers with horseradish will be an excellent refreshing component for main hot dishes. For example, for fried or boiled potatoes. A simple but very tasty appetizer instantly disappears from the table. Enjoy the recipe. I guarantee that everyone who tries the treat will enjoy the simple food.

Cooking time – 24 hours 15 minutes

Cooking time - 15 minutes.

Portions – 2

Ingredients:

• Cucumbers – 500 gr.
• Horseradish root – 0.5 pcs.
• Dill – 3 pcs.
• Vinegar 9% – 0.5 tsp.
• Allspice peas – 1 pc.
• Cloves – 1 pc.
• Garlic – 3 cloves.
• Granulated sugar – 0.5 tbsp.
• Salt – 1 tbsp.
• Water – 500 ml.

Cooking process:

Step 1. Having collected the components from the list, we begin the entertaining process. After rinsing the vegetables from dust and other contaminants, dry them on towels and remove the ends.

Step 2. Having freed the garlic cloves and horseradish root from the top layer, rinse the dill sprigs. You can use bay leaf and other spices, as well as cherry or currant leaves for aroma. In addition to horseradish root, you can also take leaves.

Step 3. Divide the greens into segments. Any cutting method can be used. It is not necessary to cut if we use gherkins. For larger specimens, the salting time will increase significantly.

Step 4.Place the fragrant spices into a clean, dry bowl. To pickle a large number of cucumbers, use a saucepan or other large container, increasing the proportions accordingly.

Step 5. Fill the container with sliced ​​or whole cucumbers, placing them as tightly as possible.

Step 6. We proceed to cooking the filling. Salt and sugar boiling water, add cloves. Boil the brine until the crystals dissolve. Pour in acetic acid and turn off the heat. Instead of vinegar, you can use lemon. A little sourness won't hurt and will work as a preservative.

Step 7. Fill the workpiece with slightly cooled but hot pouring. Cover and leave on the table.

Step 8. After 24 hours, serve and taste the cucumbers. The cucumbers can be refrigerated before serving. For better salting, leave the cucumbers in the brine for another day, but in the refrigerator. The main thing is not to overdo it. Bon appetit!

Lightly salted cucumbers in hot brine with salt and sugar

Lightly salted cucumbers in hot brine with salt and sugar are very easy to prepare. The set of spices can be varied based on your taste preferences. Salting takes no more than 12 hours. I advise you to use small or medium-sized fruits so that they are salted evenly, and cook several servings without wasting time. There will be no trace left of the fragrant treat; everything is eaten instantly and cleanly.

Cooking time – 12 hours 15 minutes

Cooking time - 15 minutes.

Portions – 10

Ingredients:

• Cucumbers – 1.5-2 kg.
• Garlic – 4 cloves.
• Granulated sugar – 1 tbsp.
• Rock salt – 2 tbsp.
• Purified water – 1 l.
• Horseradish leaf – 1-2 pcs.
• Dill inflorescences – 8-10 pcs.
• Currant leaf – 8 pcs.
• Oak/cherry leaf – 8 pcs.
• Tarragon - to taste.
• Black peppercorns – 10 pcs.
• Allspice peas – 4 pcs.
• Hot capsicum - to taste.
• Bay leaf – 2 pcs.
• Cloves – 3 buds.

Cooking process:

Step 1. To process excess fresh vegetables and turn them into an appetizing treat, soak the fruits, washed the day before from sand and dust, for a couple of hours. This procedure allows the snack not to lose its juicy and crispy texture. If you don’t have time, I highly recommend waiting at least half an hour. The success of the lightly salted snack depends on this.

Step 2. Wipe the soaked cucumbers dry, cut off the ends as desired, rinse the leaves and green spices. We use tarragon (tarragon), if available. We add the quantity and assortment of fragrant herbs at your discretion. Everything we find in the garden. The more varied, the more aromatic and tasty. We definitely add oak leaves and horseradish (root or leaf) to maintain the density of the pickling.

Step 3. We use different leaves and do not forget about the inflorescences of dill. We choose the spices ourselves, you can experiment with them. But we prepare the brine strictly according to the recipe. Peel the garlic and cut into slices. Prepare boiling water for the marinade. Salt the boiling water (only rock salt!) and sugar to balance the taste, cook until the grains dissolve.

Step 4. Place the cucumbers in a large saucepan or deep container, sprinkle with leaves, herbs and garlic slices, previously chopped into segments. Fill the saucepan. Add peppercorns and hot peppers (we clean out the seeds if desired), bay leaves and cloves. Pour hot filling, but not boiling water. Press down with a flat plate and place the weight, the fruits should be buried in the filling.

Step 5. Let stand on the table for 8 to 12 hours, depending on the variety and size of the fruit. For example, gherkins only need 6 hours.In order for large specimens to salt faster, they need to be divided into parts. After a while, we first take out the smaller cucumbers and try them. We keep the pickling cool, without removing it from the brine, so that the larger fruits reach readiness. Chilled lightly salted cucumbers are much tastier. Bon appetit!