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Lightly salted crispy cucumbers in a jar and pan - recipes for instant cooking with hot water and cold water (cold), without vinegar. The best recipe for photos of lightly salted crispy cucumbers for the winter

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How at home to cook salted crispy cucumbers, recipes with photos tell in all the smallest details. If you want to get a tasty billet as quickly as possible, you can simply add vegetables to a pot or jar, add spices, spices and scented herbs, pour brine (boiling or cold at will) and after 6-8 hours to regale with juicy cucumbers.When the plans are to store as many cans as possible for the winter, you should pay attention to the methods of preparation that provide for long-term storage. All options are provided with step-by-step instructions and a photo of the resulting dish. It is very easy, convenient and pleasant to cook with such tips at hand.

How to make salted crispy cucumbers in a jar - instant recipe with photos

This is one of the fastest ways to prepare lightly salted crispy cucumbers in a jar. The beauty of the recipe is also the fact that the vegetable dish can be consumed even one day after being placed in the brine, and for rolling under the tin cover for the winter.

Step by step recipe. General form

Necessary ingredients for cooking in a jar of crispy salted cucumbers

  • cucumbers - 1.8 kg
  • garlic - 6 cloves
  • fennel umbrellas - 4 pcs
  • currant leaves - 4 pcs
  • sprigs of parsley - 6 pcs
  • salt - 86 g
  • coriander seeds - 20 pcs
  • ground black pepper - ½ tsp
  • bay leaf - 4 pcs

Step-by-step instructions for the recipe for crispy light-salted cucumbers cooked in a jar

  1. Cucumbers rinse, cut off their tips and soak for 2-3 hours in cool water.HMO-003
  2. Cut the garlic cloves from the husk and cut into platelets.HMO-004
  3. Dill and currant leaves thoroughly washed, blotted with a paper napkin and tear into fragments of arbitrary shape.HMO-005
  4. To the bottom of a dry, sterilized jar, put greens and chopped garlic. Densely fill the capacity of cucumbers, on top of the sprigs of parsley.HMO-006
  5. Heat brine in a high heat, add salt, ground black pepper, coriander seeds and bay leaf, mix well and boil for 15 minutes.HMO-007
  6. Pour hot salt composition into a container with cucumbers, cork a plastic lid and leave in a warm place for 2-3 days.HMO-008
  7. After a specified time, the harvesting will become fit for human consumption. If you want to keep it until winter, the pickle needs to be drained from cucumbers, boiled for 10 minutes, then poured into the jar again, quickly rolled up and cooled to room temperature, turned upside down and covered with a warm blanket.

A simple recipe for lightly salted crispy cucumbers with spices in cold water

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Bright, spicy taste and delicate, refined aroma - these are the main distinguishing features of salted cucumbers prepared according to this recipe.And the unsurpassed crunchiness is provided by the sheets of horseradish, which are part of the vegetable snack in considerable quantity for such a quantity.

Essential ingredients for a simple recipe for crispy salted cucumbers

  • cucumbers - 2 kg
  • mustard liquid - 2 tbsp
  • lemon - 1 pc
  • sugar - 4 tsp
  • salt - 2 tsp
  • white mustard grains - 6 pcs
  • black bell pepper - 6 pcs
  • horseradish leaf - 4 pcs.
  • water - 1.5 l

Step-by-step instructions to the recipe for cooking delicious and crunchy salted cucumbers

  1. Wash cucumbers, cut off the edges and soak for a couple of hours in ice water.
  2. Then remove, dry and cut into rings of 1-1.5 centimeters thick.
  3. Dissolve salt and sugar in water, pour in juice squeezed from lemon, add mustard and mix very well until complete dissolution of the components.
  4. Cover the bottom of the jar with crap leaves, add mustard seeds and peppercorns, put cucumbers on top very tightly and pour with cold pickle.
  5. Cover the container with a lid and put it in the refrigerator for one day. After that, the cucumbers will be suitable for use in food.
  6. If there is a desire to preserve this preform before the cold, you will need to sterilize the jars of vegetables and roll them up under metal covers.

A detailed recipe for crispy salted instant cucumbers in a pan at home

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Very quickly and without any effort you can make home-made crispy salted cucumbers in the most ordinary saucepan. According to the information outlined below recipe, for this you only need to prepare all the components, and then pour them with brine. In a day the dish will be ready and will be a nice addition to meat, fish, boiled or fried potatoes.

Ingredients for a quick-cooking recipe in a pan of crispy salted cucumbers

  • cucumbers - 2.5 kg
  • salt - 4 tbsp
  • Peas - 10 pcs
  • Allspice - 6 pcs
  • garlic - 1 head
  • dill - 6 umbrellas
  • horseradish - 2 sheets
  • water - 2 l

Step-by-step instructions on how to make salted crispy cucumbers at home in a saucepan

  1. Washed cucumbers with cut off edges soak for 2 hours in ice water, then remove and dry.
  2. Rinse greens, cut into large pieces and put most of it on the bottom of an enamel pan.
  3. Remove the garlic from the husk, divide into cloves, cut each into 2-3 pieces and send to the pan to the greens.
  4. On top of the cucumbers and cover the remaining greens.
  5. Heat the water over high heat, dissolve the salt in it, boil for 5 minutes and cool to room temperature. Pour the cucumbers with brine, cover with a wide flat plate, press down with a load and leave for one day. After this time, the vegetables are well soaked and become suitable for use in food.

The original recipe of salted crispy instant cucumbers with boiling water and rye bread

According to the original recipe, cucumbers are guaranteed to retain their crispness, if during cooking they use horseradish leaf and pour vegetables with boiling brine. And the rate of impregnation with spices will provide rye bread, which will need to be put in a container, where juicy fruits are located.

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Necessary ingredients for lightly-salted crispy instant cucumbers

  • cucumbers - 1 kg
  • water - 1 l
  • sugar - 2 tbsp
  • salt - 3 tbsp
  • dill - 6 sprigs
  • rye bread - 2 slices
  • ground coriander - 1/3 tsp
  • black bell pepper - 6 pcs
  • horseradish leaves - 2 pcs.

Step by step instructions on how to quickly pickle cucumbers in boiling water with rye bread

  1. In a deep pan or vessel, add previously washed horseradish sheets and spices.
  2. With clean cucumbers cut off the edges and put a dense layer in the container to spices and herbs.
  3. Place dill sprigs on top and pieces of rajane bread neatly wrapped in cheesecloth.
  4. Water over high heat to bring to a boil, pour in sugar and salt, boil until completely dissolved and pour boiling liquid cucumbers.
  5. Top load and leave for one day at room temperature.
  6. Then take out the bread, and send the workpiece for 2-3 hours in the fridge, then submit it to the table.

Lightly salted crispy cucumbers for the winter in jars - recipe with a photo

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Crispy salted cucumbers, rolled up in banks according to this recipe with a photo, will be very popular with those who like spicy canned vegetables. Horseradish root and hot peppers give a special savory flavor to the dish, and the combination of three types of leaves provides a bright, memorable aroma to the snack.

Necessary ingredients for harvesting crispy light-salted cucumbers for the winter

  • cucumbers - 1 kg
  • cherry leaves - 2 pieces
  • currant leaves - 4 pcs
  • horseradish sheet - 1 pc
  • dill umbrellas - 4 pcs
  • horseradish root - 10 g
  • red pepper - ½ pod
  • garlic - 8 cloves
  • salt - 50 g

Step-by-step instructions on how to pick salted crispy cucumbers for the winter at the bank

  1. Wash cucumbers, trim the ends and soak for 4-5 hours in cold water.
  2. Peel and chop the root of horseradish. Have bitter pepper cut the stalk, remove the seeds, and chop the flesh into thin rings or half rings.
  3. All greens well washed and dried, garlic cloves cut in half.
  4. Put 1/3 part of greens and spices on the bottom of the enameled pan, make a layer of cucumbers, then put spices and cucumbers again, and cover with the remaining leaves.
  5. For brine, bring water to a boil, dissolve salt in it and boil for 10 minutes.
  6. Fill the vegetables with a fiery brine, cover with a plate, place the load on top and remove the dark, dry place for souring. Usually it’s enough for one and a half days.
  7. After the expiration of time, the pressure is removed, and vegetables and greens are moved to previously prepared sterilized jars.
  8. Pour brine into a saucepan, bring to a boil, remove the foam that forms and boil for 3-5 minutes over low heat.
  9. Pour over the brine jars, quickly roll up, turn over, and, wrapped in a blanket, completely cool. Before winter, send conservation in the basement or cellar.

The best recipe for salted crispy cucumbers without vinegar for the winter

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Even without the addition of vinegar can be prepared for the winter crispy salted cucumbers. Reliable preservation of conservation will provide sugar-salt fill, subjected to double boiling. Vegetables cooked according to this recipe will be delicate in taste and will not lose their natural juiciness up to the harsh, winter cold.

Necessary ingredients for pickling cucumbers for the winter without the addition of vinegar

  • cucumbers - 1.8 kg
  • sugar - 2 tbsp
  • salt - 2 tbsp
  • garlic - 8 cloves
  • dill - 1 bunch
  • celery leaves - 4 pcs
  • currant leaves - 2 pieces
  • bay leaf - 2 pieces
  • water - 1.5 l

Step-by-step instructions on how to make delicious salted cucumbers without vinegar

  1. Cucumbers are well washed from mud and soaked in cool water for 3-4 hours. This procedure will help to preserve the natural crispness of vegetables and give them extra juiciness.
  2. Peel the garlic and cut the helix halves.
  3. Rinse the dill, blot with a napkin and divide into twigs.
  4. For brine, pour pure water into a saucepan and bring to a boil over medium heat. In a boiling liquid, add salt, sugar and stir until they are completely dissolved.
  5. The clean sterilized jars to lay the leaves of celery, currant and laurel, add sprigs of dill and slices of garlic. Top with a dense place cucumbers, pour boiling brine and leave to soak for the night.
  6. In the morning drained the brine into the pot, once again boil it on high heat, pour back into the jar and quickly roll under the tin lid. Turn upside down, cover with a blanket and leave for a day, so that the preservation is completely cool. Then put into the cellar or pantry for winter storage.

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