Source: Vladimir, AdobeStockPreparing lightly salted cucumbers using the cold method involves using cold brine. This way, the cucumbers turn out delicious and crunchy, and you can try them in as little as 1 day, or even less. It's the perfect summer snack because you don't need to boil or simmer anything. We're sharing 8 proven recipes!
1. Cold Pickled Cucumbers with Herbs
Source: cookpad.comThis recipe works well for small cucumbers of roughly the same size.
You will need: 1 kg cucumbers, 2 bunches of herbs, 2 liters water, 4 tbsp salt, 2 tbsp sugar, 3 bay leaves, 5 black peppercorns.
Preparation: Dissolve salt and sugar in water. Wash the cucumbers and trim their ends. Add herbs and spices to a container, then tightly arrange the cucumbers on top. Pour the brine over everything, close the container, and leave the snack for at least one day.
2. Cold Pickled Cucumbers with Mint
Source: dzen.ruMint adds even more fresh notes to the taste and aroma of the cucumbers.
You will need: 500 g cucumbers, 750 ml water, 1 tbsp salt, 1 bunch of herbs, 2 sprigs of mint, 2 cloves garlic, 1/2 hot pepper pod, 3-4 allspice berries.
Preparation: Wash the cucumbers and trim the ends. Roughly chop the garlic and hot pepper, finely chop the herbs, and dissolve the salt in water. In a clean container, layer herbs, garlic, mint, and spices, then cucumbers, and then more herbs and spices. Pour the cold brine over the preparation and leave it covered for several hours. For even tastier lightly salted cucumbers, refrigerate them for a day.
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3. Cold Pickled Cucumbers in a Bag
Source: mirtesen.ruVery convenient, as the cucumbers are evenly coated with salt and you don't have to wash dishes afterward.
You will need: 500 g cucumbers, 0.5 tbsp salt, 0.25 tsp sugar, 3 sprigs of dill, 2 cloves garlic, 3 black peppercorns.
Preparation: Soak the cucumbers in cold water for half an hour, then lightly pat them dry, trim the ends, and place them in a sturdy bag. Add chopped garlic, dill, peppercorns, salt, and sugar. Tie the bag, shake the contents thoroughly, and leave it for 1 hour at room temperature, shaking periodically.
4. Cold Pickled Cucumbers in a Jar
Source: vk.comThese lightly salted cucumbers can be stored for a long time in a cellar or refrigerator.
You will need: 1.5 kg cucumbers, 1 liter water, 2 tbsp salt, 1 tsp sugar, 5 cloves garlic, 2 horseradish leaves, dill umbels, cherry leaves, peppercorns, coriander.
Preparation: Rinse the cucumbers, soak them in cold water for 4-6 hours, then pat them dry. To make the cucumbers pickle faster, trim the ends. However, if you want them to store longer, it's better to leave the ends on. Dissolve salt and sugar in water.
Place half of all the additives at the bottom of the jar, then arrange the cucumbers, and on top – the remaining additives and spices. Pour cold brine over everything, loosely close with a lid, and leave at room temperature for at least 1 day. When the brine becomes cloudy, seal the jar with a plastic lid and store it.
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5. Cold Pickled Cucumbers in 3 Hours
Source: livejournal.comFor when you need your favorite snack as quickly as possible!
You will need: 500-700 g cucumbers, 250-400 ml sparkling mineral water, 1 tbsp salt, 1/2 head garlic, 5 g chili pepper, pickling spices.
Preparation: Soak the cucumbers in cold water for half an hour. Place garlic, chili, and all spices at the bottom of the jar. Add cucumbers on top, sprinkle with salt, and pour in mineral water. Leave the preparation for 2 hours at room temperature. If time permits, it's better to then refrigerate them for a few more hours.
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6. Cold Pickled Cucumbers with Oak Leaves
Source: rutube.ruYou must try this, it's very delicious and easy!
You will need: 500 g cucumbers, 700 ml water, 1.5 tbsp salt, 10 g dill, 2 cloves garlic, 5 black peppercorns, 3-6 oak leaves.
Preparation: Thoroughly wash the cucumbers and trim the ends. In a pot, place oak leaves, peppercorns, and sliced garlic. Add cucumbers on top, sprinkle with salt, and cover with dill. Pour cold water over, cover, and place a weight on top. Leave the cucumbers under the weight in the refrigerator for 1-2 days.
7. Cold Pickled Cucumbers with Horseradish Leaves
Source: agro-tm.ruSmall cucumbers only need a day, but larger ones need a little more time.
You will need: 1.5 kg cucumbers, 1.5 liters water, 3 tbsp salt, 6 cloves garlic, 4 dill umbels, 1 handful of cherry and currant leaves, 2 horseradish leaves.
Preparation: Wash the cucumbers and trim the ends. Dissolve salt in cold water. Place a large horseradish leaf at the bottom of the pot, and on it – half of the greens and garlic. Tightly arrange the cucumbers, pour in the brine, and add the remaining greens on top.
Cover everything with the second horseradish leaf and place a plate with a weight on top. Leave the cucumbers for 12-24 hours at room temperature, then refrigerate for at least another day.
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8. Cold Pickled Cucumbers with Sugar
Source: za-edoy.ruThis recipe uses more sugar, so the cucumbers will be slightly sweet.
You will need: 1 kg cucumbers, 1 liter water, 1 tbsp salt, 1 tbsp sugar, 4 cloves garlic, 5 sprigs of herbs, pickling spices.
Preparation: Soak the cucumbers in cold water for 2-3 hours. Pat them dry and place them in a clean container with herbs, garlic, and all additives. Pour the brine made from water, salt, and sugar over the cucumbers, cover with a lid, and leave in a warm, dark place for about one day, then refrigerate for storage.