Lightly salted cucumbers in a saucepan: a classic recipe with a photo

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  blanks

• Cooking time:

  30 minutes

• Designed for

  Servings for a family 4 persons

Ingredients

• black pepper
• cucumbers
• garlic
• currant leaves
• allspice
• cherry leaves
• dill umbrellas
• Carnation
• fresh horseradish
• hot spicy pepper

Lightly salted cucumbers are very popular in the vegetable season. There are many classic recipes for preparing an appetizer hot in a saucepan. Ready-made vegetables are very crispy and aromatic, while cooking cucumbers does not have to spend much time.

We will describe the traditional version of cooking lightly salted vegetables, and also describe the varieties of the classic version of this preparation. The hot method makes it possible to salt the cucumbers quickly, while keeping them crisp and fresh.

Cucumbers in brine overnight

To prepare a simple snack, you should spend just one night and a small amount of time salting. As a result, you will get wonderful lightly salted cucumbers, which are prepared according to the classic recipe in a saucepan. We will fill the workpiece with hot brine, so it will not take much time to cook.

Required products:

• black pepper - 10 peas;
• young garlic - 2 cloves;
• small cucumbers - 2 kg;
• currant leaf - 9 pieces;
• allspice - 4 peas;
• dill with umbrellas - 7 pieces;
• cherry leaves - 10 pieces;
• carnation - 7 buds;
• fresh horseradish - 1 sheet;
• paprika - 12 pieces.

Pickle products:

• table salt - 3 tablespoons;
• purified water - 1.5 liters;
• granulated sugar - 2 tablespoons.

Cooking steps:

The fruits are pre-washed and the tips are removed from them so that they are better salted and not bitter

All the necessary greens indicated in the recipe are washed well. If there are no currant leaves at home, you can replace them with raspberry leaves, this will help preserve the crunch of the cucumbers.

They prepare spices for harvesting, hot red pepper, so you can reduce its amount so that the cucumbers do not turn out to be too hot

• For the preparation, a three-liter pan is used, the first layer of vegetables is placed in it, while the laying is done as tightly as possible. A small amount of selected herbs and a little chopped garlic are placed on top.

• 

• Next, a dense layer of cucumbers is again put, you can make two layers if there are a lot of vegetables left. Spread the remnants of greens and chopped garlic again, at this stage add half of the hot pepper. Thus, the layers are alternated until the pan is filled with greens. Peppers and various greens are spread on vegetables.

In the meantime, the brine is being prepared, for this, water is boiled in a saucepan, sugar and salt are added to it, and then greens are poured with hot marinade

On top, the pan is tightly covered with a smaller-diameter plate to lightly press the cucumbers. In this form, vegetables are left for one day at room temperature

If in the morning the vegetables have changed their color, this indicates their complete readiness, the greens are stored in the refrigerator for storage.

Such a classic recipe is suitable for small cucumbers, if large fruits are used, then they should be left in hot brine in a saucepan for two days, during this period the cucumbers will definitely be ready

Recipe for "Fragrant" cucumbers

This option for preparing snacks makes it possible to get very aromatic vegetables that will retain their bright color and excellent taste. To taste, you can supplement the recipe with other aromatic additives.

Ingredients:

• fresh cucumbers - 1, 2 kg;
• dill greens - 1 bunch;
• young garlic - 3 cloves;
• granulated sugar - 1 spoon;
• cherry leaves - 6 pieces;
• black pepper - 5 peas;
• horseradish leaves - 2 pieces;
• coarse salt - 1 spoon;
• currant leaves - 7 pieces.

Cooking steps:

This recipe for lightly salted cucumbers includes horseradish and currant leaves. The classic recipe provides only horseradish, but currants, when using hot brine in a saucepan, makes it possible to get crispy pieces.

Cucumbers are prepared in the usual way, after which the tips are cut off and transferred to a prepared pan.

It is advisable to lay vegetables in layers, so all greens will be well saturated with the taste and aroma of additives. Between the layers, put pepper in the form of peas and the necessary herbs.

All components are poured with brine, which is prepared from water, with the addition of granulated sugar and coarse salt.

Leave the cucumbers to marinate for several hours, you should wait until the marinade has cooled completely at room temperature.

As soon as the workpiece has cooled, it is moved to the refrigerator and left for one day.

Cucumbers "Spicy"

This preparation option is more suitable for those housewives who love spicy snacks. Hot pepper is used in the recipe, and it is he who gives the necessary pungency to cucumbers. Additionally, fresh garlic is used, it not only makes the fruits spicy, but also gives them a bright aroma.

Ingredients:

• young garlic - 5 cloves;
• table salt - 1 spoon;
• fresh cucumbers - 1, 3 kg;
• bay leaf - 2 pieces;
• hot fresh peppers - 12 pieces;
• granulated sugar - 1 spoon;
• fresh horseradish leaves - 4 pieces;
• black pepper - 7 peas;
• fresh dill - 1 bunch.

Cooking method:

To cook lightly salted cucumbers according to the classic recipe, you should prepare all the ingredients. In this case, the appetizer is prepared in a saucepan and poured with hot brine.

Horseradish leaves, which were previously washed, should be laid out at the bottom of the container, washed dill is also sent there. Chop the garlic and put half in a saucepan. To give the appetizer a bright aroma and pungency, red pepper is crushed and added to the rest of the ingredients.

Lay out a layer of prepared cucumbers, and again put two bay leaves on them, add a few peppercorns. The remains of chopped garlic and horseradish with dill are added.

Now you can prepare the marinade, water is boiled in a separate saucepan for it, granulated sugar and a spoonful of salt are added to it.

Pour cucumbers with the resulting boiling marinade and cover them with a lid. Leave the fruits in brine for about ten hours, the salting process takes place at room temperature.

Cucumbers with garlic and herbs

This recipe uses not only hot garlic, but also various herbs, which give the appetizer a unique aroma of freshness. The cucumbers are crispy and delicious.

Ingredients:

• hot red pepper - 1 piece;
• fresh cucumbers - 1.7 kg;
• young garlic - 6 cloves;
• fresh dill - 1 bunch;
• bay leaf - 3 pieces;
• purified water - 1, 8 liters;
• table salt - 1 spoon;
• fresh parsley - 1 bunch;
• granulated sugar - 1 spoon;
• horseradish leaves - 2 pieces;
• cherry leaves - 6 pieces.

Cooking steps:

1. For cooking vegetables, use a two-liter saucepan. The required amount of water is poured into it, a little salt, three bay leaves are poured, granulated sugar is added and the composition is put on fire.
2. Fresh fruits of cucumbers are washed, also come with fresh herbs. The garlic is peeled and diced very finely, so it will give more flavor.
3. Fruits are put in a saucepan, all the greens, chopped hot peppers and garlic are sent there.
4. Pour the resulting workpiece with ready-made brine and leave for proofing for about 1 day. After that, the cucumbers can be served, and the rest of the workpiece is removed to the refrigerator. You can store such cucumbers for a week, but every day their ambassador will be stronger, this should be taken into account.