Recipes for the most delicious pickled cucumbers: 6 options for pickling in a saucepan

Do you like pickles, but don't want to wait at all? Then you come to us. We have selected for you the most delicious recipes for pickling in a saucepan. Salt hot or cold, marinate with spices, make cucumbers like casks and a few other ways for you.

Salted cucumbers. Illustration for this article is used under a standard license © ofazende.com

The main advantage of such pickles in a saucepan is that in a couple of days you can taste the most delicious cucumbers. But, if you have a desire to keep them until next year, then we will tell you how to do it correctly.

Choose any cucumbers

In this case, you can choose any kind of cucumber. Give preference to those that you are usually used to salt.

How to prepare vegetables

1. Don't choose overripe fruits for these recipes. It is better to use them for lightly salted. For our recipes, mid-season varieties are more suitable.
2. The second point to pay attention to is the integrity of the product. That is, the cucumbers should not have any scratches, dents, stains, rot and other defects. Do not try to cut off such spots, after salting, the appearance of the fruit will be completely ruined. Only whole vegetables with a dark green color will do.
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3. After you have selected the cucumbers, they must be rinsed well under running water. It is better to do this with a sponge, as there is often dirt on the skin, which is difficult to wash immediately. Next, the cucumbers should be soaked for several hours (4 hours on average) in cold water. This will give them a certain elasticity, and after salting they will not lose their crunch. After removing the cucumbers, dry them well with a paper towel.

Tip: Don't leave cucumbers in water for too long. This can cause them to rot.

1. Now you need to trim your vegetables. Just cut off the ends on one side and the other.

Recipes for pickling cucumbers in a saucepan

We have prepared for you 6 options for the most delicious pickled cucumbers in a saucepan. Do not neglect the rules for preparing vegetables, which are described above. Be sure to try cooking 2-3 options. You will definitely like them, and there will always be something to surprise and treat guests with.

In a cold way

This type of salting is considered a classic. It is designed for 10 kg of cucumbers. But you can use more or less. Do not forget to change the amount of the remaining ingredients yourself. Prepare a large enamel pot.

What else is needed:

• 10 kg of cucumbers;
• dill umbrellas (7-8 pieces);
• about 30 currant leaves;
• several heads of garlic;
• horseradish leaves up to 5 pieces (they are added at will, they can be excluded from the recipe);
• water;
• salt (at the rate of 70 g per 1 liter).

How will we cook

1. Prepare the pot first. Make sure it is clean and free of any foreign odors.
2. Now thoroughly rinse and dry all the ingredients needed for this recipe.
3. Chop the horseradish leaves, peel the garlic and chop finely.
4. Now put the cucumbers on the bottom of the pan and sprinkle with herbs. Then put another layer of vegetables again and sprinkle with herbs again. Add garlic.
5. Pour water into a separate saucepan and dissolve salt there. Now pour this water over vegetables and herbs.
6. Leave the pot with vegetables for 50 hours in a cool dark place. After this time, the classic cucumbers are ready.

Hot way

In this way of salting, you can taste delicious cucumbers much faster.

Everything you need to prepare:

• 3 kg of cucumbers;
• salt (at the rate of 1.5 tbsp. spoons per 1 liter of water);
• currant or cherry leaves;
• dill umbrellas;
• cloves of garlic;
• horseradish leaves (optional).

Let's go to cooking

1. We prepare all vegetables and leaves in advance. We rinse and dry well. Next, put it in a saucepan. First we make a layer of cucumbers, then leaves and dill. Leaves can be cut or left intact. Here at your request. Put the garlic in between the cucumbers.
2. Now we put the water to boil in a separate saucepan. As soon as the water boils, add salt to it and boil for another 3 minutes, stirring constantly. Now we fill our cucumbers with this marinade. It is imperative to remove it under oppression.
3. After a day, you can already start trying.

Attention: add horseradish leaves if you like more crunchy and dense cucumbers. Don't add horseradish leaves if you want to end up with soft cucumbers.

Like barrel

These are the favorite cucumbers of many. Their taste is reminiscent of childhood. But you don't have to go to the village to see your grandparents. In urban settings, you can also cook such cucumbers.

We take the following products:

• 3 kg of cucumbers (it is allowed to take a little overripe);
• 2 liters of water;
• peppercorns;
• 2 tbsp. tablespoons of dry mustard;
• 1 teaspoon mustard seed
• Carnation;
• a couple of heads of garlic;
• cherry or currant leaves;
• salt;
• bay leaves;
• horseradish leaves.

How do we cook

1. Put all the ingredients in a saucepan, except for the mustard powder. Then put the cucumbers.
2. Now we boil water in a separate saucepan and add salt.
3. We fill our cucumbers with this water. We put cheesecloth on the pan and add mustard. This should be done evenly and over the entire surface.
4. We put it under oppression and put it in a cool place. The sun's rays should not hit the cucumbers. We leave there for a couple of weeks.

Vinegar-free recipe

For this simple recipe, take the following foods:

• 1 kg of cucumbers;
• currant leaves - 5 pcs.;
• horseradish leaves;
• Dill;
• 1 hot hot pepper;
• peppercorns;
• salt.

Let's go to cooking

1. Finely chop hot red pepper and leaves of currant and horseradish. We put them on the bottom of the pan. Next, put the cucumbers and sprinkle them with dill (we finely chop it beforehand). Finely chopped garlic, add to the saucepan to the cucumbers.
2. Prepare the marinade as follows: add salt to cold water and stir well.
3. Now pour vegetables with this cold water. We put under oppression in a cool place for 3 days. Then you can try your most delicious and crunchy cucumbers.

Crispy pickled cucumbers

Take the following foods:

• cucumbers - 8 kg;
• horseradish leaves - 3 pcs.;
• horseradish root;
• cherry leaves;
• dill umbrellas (10 pcs.);
• oak leaves - 3 pcs.;
• 3-4 cloves of garlic;
• 6 tablespoons of salt (based on 3 liters of water).

Step-by-step instruction

1. We wash the cucumbers in advance and cut off the tops. The horseradish root should be finely grated. Put the leaves of currant, horseradish, cherry, oak in an enamel pan, and then put the cucumbers. Add dill and garlic on top.
2. Prepare the marinade separately. To do this, dilute the salt in cold water, mix well and fill the vegetables with this marinade. We remove under oppression for 5 days in a cool place.

Note: it is better to cover the pan with all the contents with gauze. If you see bubbles, foam, or mold, don't worry. This is how the fermentation process manifests itself. Just scoop it up with a spoon.

Spicy and spicy cucumbers

The ingredients for cooking are the same as in the previous recipe. The only difference is the pungency. To add spice, put red ground pepper in the marinade. The recipe is prepared at the rate of 3 kg of cucumbers. For the marinade, we will use 2 tablespoons of salt per liter of water.

Cooking steps:

1. Rinse the cucumbers thoroughly, soak, dry and cut off the tops.
2. Grind all other ingredients.
3. Put cucumbers, chopped garlic and horseradish root, currant and cherry leaves on the bottom, pour mustard seeds and add dill.
4. Prepare the marinade in a separate container using cold water. Add salt, red ground pepper and mix everything well.
5. Pour cucumbers with marinade. We put it under oppression and put it in a cool place. It will take about 50 hours for salting.

These cucumbers keep well in a cool, dark place. Do not allow the penetration of sunlight. Do not forget that such cucumbers last for a very long time. They must be eaten on time before they go bad.

However, if you want to extend the shelf life of such pickles, you can close them in jars. To do this, drain all the marinade and boil it in a saucepan. Then prepare the jars, that is, they must be sterilized. Put the cucumbers in these jars and pour the marinade. Since such recipes do not involve vinegar, it is advisable to boil each jar separately for 10-15 minutes.

Read also: Rules for planting strawberries in August

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#pickled cucumber recipes#preparations for the winter#useful tips