Quick-pickled cucumbers in a saucepan

You can find a whole list of different recipes for lightly salted cucumbers. One recipe might add various spices and herbs, another might use vinegar or mustard powder as a preservative, some prefer to make these cucumbers with just salt, while others add a little sugar for sweetness. You can consider variations of this snack made with garlic, according to the traditional recipe, or with the addition of mustard powder. Each of these options will have its own differences in the recipe, and this will undoubtedly affect the finished lightly salted cucumbers according to the quick-cooking recipe in a saucepan (recipe with photo). For now, it's worth considering several options for creating lightly salted cucumbersin lightly salted form, so you can prepare them yourself and treat your family.

Traditional recipe for lightly salted cucumbers

Ingredients:

• Fresh fragrant sprigs of herbs - a bunch of each;
• Aromatic hot garlic - 1 head;
• Spring or filtered water – approximately 0.5 liters;
• Fresh small cucumbers – 1 kilogram;
• Salt – 1.5 spoons for the entire volume of fruit.

Cooking process:

To prepare lightly salted cucumbers using the quick-pickle recipe in a saucepan (video), you need to select good-quality cucumbers for pickling. While jarred cucumbers are best for the most uniform-shaped cucumbers, any shape can be used for lightly salted vegetables. It's crucial to select cucumbers that are roughly the same size for even pickling. This ensures that the brine penetrates each vegetable equally, and all cucumbers will be ready to serve at the same time.

It's best to choose cucumbers that don't have any hollow parts. If there are any, it's best to place them in a large bowl and soak them in water for an hour. During this time, the liquid will fill the empty spaces, allowing the vegetables to pickle faster. Only after soaking should you rinse the cucumbers and remove the ends of each one to facilitate the brine's penetration.

While the cucumbers are soaking in cold water, you can prepare the container. A large jar is best, as it will be easier to pickle the cucumbers in, but a small saucepan will also work. Rinse the container thoroughly, then optionally add sliced ​​bell peppers to the bottom. If you don't want to use bell peppers, peppercorns will work just fine. Black and allspice peppercorns are also suitable, as one imparts a mild spiciness while the other imparts a strong aroma. Next, peel the fresh garlic cloves and finely chop them with a knife; this will release more of their juices and preserve their spiciness. If you want the cucumbers to retain a crispier texture, add some oak leaves and horseradish leaves to the saucepan; these two ingredients will preserve the crunch of the fruit, keeping it fresh and fresh.

Once the cucumbers are prepared, transfer them to a large saucepan and garnish with sprigs of fresh herbs. Fresh parsley and dill are best, but if you don't have these in your garden, dill scapes will do just fine. Next, prepare the brine for lightly pickled cucumbers using a quick recipe in a saucepan (recipe). Pour half a liter of clean water into the container (spring water is fine), add one and a half tablespoons of rock salt, and stir until all the dry ingredients are dissolved. We also recommend preparing this for the winter. cucumbers with chili ketchup.

Place the resulting solution on the stove and bring to a boil. Boil the brine for no more than five minutes, then let it cool completely. Next, pour the resulting solution over the prepared cucumbers in the saucepan to thoroughly salt them and infuse them with the aromas of herbs and spices.

Cover the pot tightly with a lid, then leave the vegetables in the brine in the kitchen for 24 hours. Do not refrigerate the container, as the vegetables should not be chilled; they will cook faster at room temperature. Only after 24 hours can you transfer the fresh vegetables to the refrigerator to maintain their freshness. This quick-to-prepare recipe for lightly pickled cucumbers in a pot with cold brine makes excellent pickles, ready to serve in just 24 hours. These cucumbers add a delicious flavor to meat and vegetable dishes.

Quick lightly salted cucumbers with allspice peas

In fact, you can prepare lightly salted cucumbers using a quick recipe in a saucepan with cold water in a very short time. It only takes five or six hours to prepare, but the end result is excellent, crisp cucumbers with a stunning aroma of fresh herbs and allspice. Ideally, prepare these cucumbers late in the evening and enjoy the finished vegetables in the morning. However, if guests are arriving in the evening, soak the cucumbers in brine for lunch, then remove them from the marinade at the appointed time and serve with herbs and a few sharp cloves of garlic.

Ingredients:

• Filtered clean water – 0.5 liters;
• Young small cucumbers (it is better to use gherkins) – 0.5 kilograms;
• Garlic cloves – 1 large head;
• Fresh aromatic herbs - a bunch of dill and parsley (do not chop);
• A little salt – 1 large spoon.

Preparation:

To ensure high-quality pickling, you'll need to properly prepare the container. Ideally, use a large jar, at least three liters in capacity. If you don't have one, a large plastic container will do. Place a couple of thick plastic bags inside to prevent juice from spilling. Once the container is ready, thoroughly rinse the herbs. To do this, place bunches of parsley and dill in a bowl of water and let them sit for five minutes. Then rinse them under the tap and let them dry.

Once the herbs are completely dry, they can be chopped into large pieces or served whole as an appetizer. Chopped greens will quickly impart their flavor to the cucumbers. Top the greens with a few peppercorns; you can use not only allspice but also black pepper.

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This recipe recommends making lightly salted cucumbers using a quick-cooking recipe in a saucepan. Chopping is necessary if you've chosen fairly large cucumbers for pickling. However, it's best to choose very small cucumbers, no more than a centimeter in diameter and less than ten centimeters long. Remove the ends of green cucumbers and only then place the vegetables in a prepared container or saucepan. Sprinkle the vegetables with rock salt and let them sit for about ten minutes.

Once the allotted time is up, you can close the container with a lid. Before doing so, be sure to tie the bags to prevent the juice from spilling out. The same goes for the saucepan, but simply cover the container with a lid. The bags are necessary to prevent the juice from spilling out when you periodically shake the container. Shaking will trigger the cucumbers to release more juice, creating a rich marinade. The result is lightly salted vegetables in their own juice, which will retain their extraordinary crunch and juiciness.

Place this container or saucepan on the kitchen counter for just one hour. It's important that the room be fairly warm, as this will help the vegetables pickle faster. Shake the container every fifteen minutes to distribute the brine evenly. Before serving, rinse off any excess salt with water. Only then garnish the plate with herbs and lemon, and top with the lightly salted cucumbers, following the quick-pickle recipe in a saucepan (with photo).

A recipe for delicious lightly salted cucumbers with horseradish and bay leaves

This recipe makes crispy and salty cucumbers in a short time. You can prepare them for lunch and serve them for dinner that evening. The horseradish and garlic add not only a wonderful aroma and crunch to the finished cucumbers, but also a slight spiciness, making this recipe a must-try for those whose families love spicy preserves.

Ingredients:

• Fresh horseradish leaves and root;
• Small cucumbers (no more than 13-15 cm) – 1 kilogram;
• Umbrellas of fresh dill - 2 pieces;
• Purified filtered water – 1 liter;
• Bay leaves – 4 pieces;
• Fresh garlic - 4 cloves;
• Coarse salt - 3 large spoons;
• Peppercorns – 5 allspice and 2 black.

Cooking process:

To begin, prepare a container for lightly pickled cucumbers using the usual recipe for quick-pickle pickling in a saucepan with cold brine. A saucepan isn't necessary; a regular large jar will do just fine. Rinse the container in water, then add clean horseradish leaves, some grated horseradish root, peeled and finely chopped garlic, allspice and black peppercorns, and a few bay leaves.

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Next, prepare the cucumbers. All the cucumbers will need to be thoroughly washed. It's worth noting that if the vegetables are small, there's no need to place them in a bowl of water. However, if the cucumbers are large, you'll need to soak them in ice water for at least a couple of hours. This recipe can also be used for cucumbers that are quite bitter when fresh; after pickling them, they make a delicious snack with various drinks and dishes. However, it's best to remove the ends.

Once all the cucumbers are in the saucepan, you can prepare the brine. This is very simple: just take a separate ladle and pour about a liter of water into it. Then add a couple of large spoons of salt and bring it to a boil. This is necessary to completely dissolve the salt. Next, remove the brine from the heat and let it cool slightly, preferably to room temperature. Only then, pour the cooled marinade over the quick-pickled cucumbers in a saucepan (photo) recipe. The cucumbers are left in the solution for several days, and each jar will need to be fitted with special nylon lids.

Place a small plate under the pot or jar, as the liquid will overflow during fermentation. Leave the cucumbers for a couple of days, keeping the pot out of the sun. Once the brine becomes cloudy, store the cucumbers in the refrigerator. If you need to speed up the process, it's best to pour hot marinade over the cucumbers rather than chilled, as this will allow the salt to penetrate the cucumbers more quickly.