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Cooking lightly salted cucumbers is one of those traditions that have been preserved since the times of Ancient Rus'. Even in those distant times, people noticed that lightly salted cucumbers are obtained much faster and more flavorful than traditional salted fruits. Since then, some recipe changes have been made to the original recipes for preparing this beloved snack, but the methods of preparing it have remained unchanged. These include the hot cooking method, which we will discuss below.
Can everyone have lightly salted cucumbers?
Who would have thought that this snack, familiar to our table, contains many useful substances. Due to the fact that the hot pickling process takes place very quickly, lightly salted cucumbers retain:
- ascorbic acid;
- B vitamins;
- iodine;
- potassium;
- magnesium and other beneficial substances.
These cucumbers are perfect for anyone who cannot eat regular pickled cucumbers due to their high salt content, for example, hypertensive patients and pregnant women. Lightly salted cucumbers are completely calorie-free, so they will not have a negative impact on your figure. But not everyone can eat them. Those who suffer from various diseases of the digestive system should not rely on them.
Subtleties of hot salting
Hot pickling is a quick recipe for preparing lightly salted cucumbers. Among other methods, it stands out for its extremely short cooking speed. It is the high temperature of the brine that allows the cucumbers to pickle faster.
In order for hot pickled cucumbers to be a great success, you need to follow simple recommendations:
- For pickling, you should choose only pickling varieties of cucumbers that have small tubercles. Smooth salad varieties are not suitable for these purposes.
- An important criterion for successful pickling is the freshness of the cucumbers. Under no circumstances should they be limp or soft.
- The cucumbers should be the same medium size. Large fruits simply won’t have time to pickle evenly in such a short period of time and will turn out tasteless.
- When choosing purchased cucumbers, you need to pay attention not only to their freshness, but also to their surface. If it is very shiny, then you should not take such fruits. Most likely, they contain a lot of nitrates.
- When cooking cucumbers using the hot method, use only coarse rock salt. Sea and iodized salt should not be used. They may affect the taste of the finished cucumbers.
- Before pickling, cucumbers should be placed in cold water for 1 - 2 hours. This will allow them to become crispier.
Classic recipe for lightly salted cucumbers using the hot method
Preparing these cucumbers will not take much time, and the result will be so excellent that they will become a regular guest at any table. For this recipe you need to prepare:
- kilogram of cucumbers;
- dill;
- horseradish and currant leaves;
- several cloves of garlic;
- a tablespoon of coarse salt.
The selected cucumbers must be washed well, cut off the ends and left in cold water for 1 - 2 hours. You can use either a pan or a jar as a container for this recipe. The main requirement for them is cleanliness.
The greens must be washed well; it is not necessary to dry them. Garlic must be peeled. The cloves can be either cut or used whole. First, half the greens and half the garlic are laid out at the bottom of the selected container. After this, the fruits are placed, and after them the remaining greens with garlic.
Now you should prepare the brine. To do this, you just need to dissolve the salt in boiling water. Pour the prepared hot solution over the cucumbers and close tightly with a lid or an inverted plate.
The container filled with brine should be left alone until it cools completely. Only after it has cooled completely should it be put in the refrigerator for a day. After this time, lightly salted cucumbers can be taken out of the refrigerator and eaten.
Lightly salted cucumbers with apples
Adding apples to the classic recipe will give the cucumbers a light dessert taste. For this you will need:
- kilogram of cucumbers;
- dill;
- currant leaves;
- 3 apples;
- a tablespoon of coarse salt.
With cucumbers you need to do the same manipulations as in the previous recipe, namely: rinse, trim the ends and soak. Place half of the washed greens at the bottom of the selected container. Fruits are laid out on it. The last layer is laid out with the remaining greens and apples cut into slices. All this is filled with a brine of boiling water and salt and closed with a lid. After cooling, the container is put into the refrigerator for a day.
Cucumbers prepared according to this recipe can be served the very next day.
Fragrant lightly salted cucumbers
This recipe can also be classified as a classic way to prepare this lightly salted snack. To prepare it you need to take:
- kilogram of cucumbers;
- garlic cloves;
- a heaped tablespoon of coarse salt;
- a tablespoon of sugar;
- dill;
- cherry, currant and horseradish leaves;
- black peppercorns.
As always, cut off the ends of the washed fruits and leave them to soak in cold water for several hours. After this, put the herbs with spices and cucumbers in layers in the pan. Fill all layers with a hot brine of water and salt and leave to cool at normal temperature. Place the cooled pan in the refrigerator. The next day you can eat the cucumbers.
By the way, the brine from lightly salted cucumbers prepared according to these recipes should not be poured out. This is an excellent remedy not only for hangovers, but also for various disorders of the digestive system and muscle spasms.
