Hot pickled cucumbers

Hot lightly salted cucumbers are a fresh and crispy snack that can easily be on your table in just twenty-four hours. To prepare sweet and sour vegetables, cloves of piquant garlic, leaves of fruit trees, horseradish or mustard seeds are often used. You can adjust all the additives to your taste, so you can get the mouth-watering cucumbers of your dreams and enjoy their incredible taste and dense crunchy texture.

Lightly salted cucumbers in a pan with hot brine

Lightly salted cucumbers in a pan with hot brine are a sweet and sour appetizer that will be an ideal addition to both lunch and dinner. And if you decide to treat yourself and your family to crispy cucumbers, then they can be on your table tomorrow!

1. 
   To prepare lightly salted cucumbers using the hot method, place all the necessary ingredients on a work surface.
2. 
   Place sprigs of washed dill and peppercorns in the pan, also add ground pepper and salt.
3. 
   Layer by layer, remove the husks from the garlic cloves, cut into slices and add to the rest of the ingredients.
4. 
   Pour hot water over the spices and bring to a boil, stirring until the salt crystals are completely dissolved.
5. 
   We thoroughly wash the vegetables and pierce them with a fork or knife, dip them in hot brine and apply pressure. Leave for 24 hours.
6. 
   After the time has passed, the appetizer is completely ready to be served.
7. 
   Bon appetit!

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Lightly salted cucumbers in a jar of hot water

Lightly salted cucumbers in a jar of hot water are a quick and easy way to prepare everyone’s favorite snack. Such food, as a rule, flies off the table in a matter of minutes. We recommend using garlic, herbs and spices as additives.

Cooking time – 2-3 days.

Cooking time - 15 minutes.

Portions – 5.

Ingredients:

• Cucumbers – 5 pcs.
• Garlic – 3 teeth.
• Dill – ½ bunch.
• Water – 1 l.
• Coarse salt – 2 tbsp.
• Black peppercorns – 5 gr.
• Laurel leaf – 1 pc.

Cooking process:

Step 1. If necessary, soak young cucumbers in cold water for several hours to saturate them with moisture. Afterwards, we cut off the “butts”. If you have large fruits, it is recommended to cut them.

Step 2. Thoroughly wash the sprigs of greenery and shake off excess liquid, peel and coarsely chop the garlic.

Step 3. Bring water to a boil in a saucepan, add peppercorns, salt and bay leaf - boil for about 5 minutes.

Step 4. Place dill and garlic at the bottom of the jar (first pour boiling water over it), and place the cucumbers vertically.

Step 5.Pour in the hot marinade and loosely close the container with a plastic lid. Leave the workpiece at room temperature.

Step 6. After 2-3 days, the cucumbers have changed their color and are ready for tasting. We store the snack in the refrigerator. Bon appetit!

Hot lightly salted cucumbers in a saucepan with garlic and herbs

Hot lightly salted cucumbers in a saucepan with garlic and herbs are an ideal addition to mashed potatoes, meat dishes, and strong drinks. Just 10 minutes and you can remove the pickling preparation and enjoy the incredible taste in just 12-14 hours.

Cooking time – 12-14 hours

Cooking time - 10 min.

Portions – 4-5.

Ingredients:

• Cucumbers – 1 kg.
• Garlic – 4 teeth.
• Black peppercorns – 6-7 pcs.
• Allspice peas – 7-8 pcs.
• Currant leaves – 4-6 pcs.
• Cherry leaves – 4-6 pcs.
• Horseradish leaves – 1-2 pcs.
• Dill umbrellas – 4-6 pcs.
• Water – 2 l.
• Salt – 2 tbsp.

Cooking process:

Step 1. First of all, prepare the brine: bring water to a boil in a saucepan and dissolve the salt. Remove the solution from the heat and let stand for about 5-7 minutes.

Step 2. At this time, thoroughly wash the cucumbers, removing dirt and thorns. We cut off the attachment point of the stalk and tail.

Step 3. Place dill umbrellas, as well as horseradish, currant and cherry leaves on the bottom of a pan of a suitable size.

Step 4. Place the prepared fruits tightly on top of the additives.

Step 5. Again, make a “layer” of greens and add the remaining cucumbers.

Step 6. Also be sure to add black and allspice peas, peeled garlic cloves.

Step 7. Fill the contents of the dish with brine and cover with a plate so that the vegetables do not float. After cooling completely, move it to the refrigerator shelf for 10-12 hours.

Step 8Then place lightly salted cucumbers in a serving dish and take a sample. Bon appetit!

Hot pickled cucumbers in 1 liter of water

Hot lightly salted cucumbers in 1 liter of water is a proven way to prepare a crispy snack. If you know the proportions, then you will be able to surprise yourself and your household with cucumbers that are unique in taste, which will have the required amount of salt, sugar and notes of greenery.

Cooking time – 24 hours

Cooking time – 10-15 min.

Portions – 4-5.

Ingredients:

• Cucumbers – 1 kg.
• Salt – 40 gr.
• Granulated sugar – 20 gr.
• Garlic – 4 teeth.
• Currant leaves – 5 pcs.
• Cherry leaves – 5 pcs.
• Horseradish – 1 pc.
• Dill umbrellas – 2 pcs.
• Allspice peas – 4 pcs.
• Chili pepper - to taste.
• Water – 1 l.

Cooking process:

Step 1. Rinse the cucumbers and place them in a large bowl, fill them with cool water and leave for several hours.

Step 2. We “free” the garlic cloves from the husks and cut them into slices, wash the leaves of fruit trees and herbs.

Step 3. Place half of the dill and herbs on the bottom of a deep container, and place the washed cucumbers on top. Repeat the layers again and move on to the marinade.

Step 4. To make the brine, pour a liter of water into a saucepan and bring to a boil, add granulated sugar and salt. Keep the solution on the burner until the additives dissolve and pour into the cucumbers.

Step 5. Add allspice peas and, if desired, pieces of chili pepper, set the pressure, and wait for the liquid to cool. After 3-4 hours, put the workpiece in the refrigerator for another 12-14 hours. Bon appetit!

Lightly salted cucumbers in hot brine with mustard

Lightly salted cucumbers in hot brine with mustard are an amazing combination of sweet and sour taste with a hint of spices and a crispy texture that is impossible to resist. The main advantage of such a snack is the speed of preparation and the simplicity of the process.

Cooking time – 1-2 days.

Cooking time - 10 min.

Portions – 7-10.

Ingredients:

• Cucumbers – 1.5-2 kg.
• Salt – 2 tbsp.
• Garlic – 1 head.
• Parsley - 3-4 sprigs.
• Dry mustard – 1 tbsp.
• Basil – 2 sprigs.
• Black peppercorns – 6 pcs.
• Water – 1 l.
• Laurel leaf – 2-3 pcs.

Cooking process:

Step 1. Thoroughly wash young medium-sized cucumbers.

Step 2. Place slabs of peeled garlic and sprigs of aromatic parsley at the bottom of a glass jar.

Step 3. Next, add spicy basil.

Step 4. Fill the container with cucumbers and add one tablespoon of dry mustard.

Step 5. To prepare the brine, add bay leaves, peppercorns and salt into a saucepan - add water and bring to a boil, and the crystals dissolve. After removing from heat, leave for about 7 minutes.

Step 6. Pour the resulting marinade over the fruits and cover the jar with a lid. Keep at room temperature until completely cooled and refrigerate for 24-48 hours.

Step 7. Cook and teach fun!

Lightly salted cucumbers in hot brine with sugar and salt

Lightly salted cucumbers in hot brine with sugar and salt are a classic option for preparing an appetizing snack that will please everyone who takes even a small bite. We recommend using dill umbrellas, as well as horseradish and cherry leaves as spicy additives.

Cooking time – 24 hours

Cooking time - 15 minutes.

Portions – 8.

Ingredients:

• Cucumbers – 1.6 kg.
• Horseradish leaves – 3 pcs.
• Dill umbrellas – 2 pcs.
• Cherry leaves – 10 pcs.
• Garlic – 4 teeth.
• Coriander seeds – ½ tsp.
• Black peppercorns – 10 pcs.
• Allspice peas – 2 pcs.
• Water – 1 l.
• Salt – 2 tbsp.
• Granulated sugar – 1 tsp.

Cooking process:

Step 1. We sort and wash the cucumbers, fill them with cold water and leave for 4-6 hours.

Step 2. Next, cut off the “butt” on both sides.

Step 3. Place half of the leaves, garlic and spices in a jar.

Step 4. Fill the container with cucumbers and distribute the remaining seasonings on top.

Step 5. In a bowl, dissolve sugar and salt in boiling water.

Step 6. Fill the jar with the resulting solution.

Step 7. Loosely close the container with a plastic lid and leave it on the work surface until the color of the fruit changes (from one to three days).

Step 8. Cook and have fun!

Lightly salted hot cucumbers with vinegar

Lightly salted hot cucumbers with vinegar are a savory appetizer that will make you fall in love with it from the first try. Thanks to the use of vinegar, cucumbers retain their firmness and crispness. But if vinegar is not at hand, then citric acid can easily replace it.

Cooking time – 24 hours

Cooking time - 15 minutes.

Portions – 10.

Ingredients:

• Cucumbers – 2 kg.
• Vinegar 9% – 2 tbsp.
• Garlic – 5 teeth.
• Water – 1 l.
• Granulated sugar – 1 tsp.
• Salt – 2 tbsp.
• Allspice peas – 5 pcs.
• Dill with umbrellas - to taste.

Cooking process:

Step 1. Wash the cucumbers and, pour cold water, soak for 2 to 4 hours.

Step 2. After time, trim the “tails” if desired.

Step 3. Rinse the greens and pat dry with paper towels. Peel the garlic and cut into slices of medium thickness.

Step 4. Pour granulated sugar and salt into boiling water, stir vigorously and remove from the burner.

Step 5.Place the cucumbers in a jar, layering them with pepper, garlic and herbs.

Step 6. Add a little vinegar.

Step 7. And fill the jar with brine. We leave the appetizer on the table for about 12-16 hours and then taste it.

Step 8. Bon appetit!

Hot pickled cucumbers with horseradish

Hot lightly salted cucumbers with horseradish are an easy-to-prepare and very tasty appetizer that can easily complement and embellish any meal, highlighting and balancing the taste of the main dishes. You can taste these cucumbers in less than a day!

Cooking time – 19 hours

Cooking time - 15 minutes.

Portions – 2-3.

Ingredients:

• Cucumbers – 500 gr.
• Horseradish root – ½ pc.
• Dill – 2-3 sprigs.
• Water – 500 ml.
• Salt without a slide - 1 tbsp.
• Granulated sugar – ½ tbsp.
• Table vinegar – ½ tsp.
• Garlic – 3 teeth.
• Allspice peas – 1 pc.
• Cloves – 1 bud.

Cooking process:

Step 1. First of all, peel the horseradish root and garlic, and also rinse the greens under running water.

Step 2. Cut the washed cucumbers into four parts, having previously trimmed the “butts”.

Step 3. Place the prepared additives at the bottom of the jar: garlic, dill and horseradish.

Step 4. Lay out the vegetables.

Step 5. For the brine, mix water with sugar, salt, pepper and cloves - bring to a boil and keep on fire for 2-3 minutes. Pour in the vinegar and let it cool a little.

Step 6. Pour the marinade over the cucumbers and cover the jar with a lid. Leave at room temperature for 24 hours.

Step 7. And the moment the cucumbers change color - everything is ready, let's start the meal. Bon appetit!