How to keep lightly salted cucumbers lightly salted

Where and how to store pickled cucumbers in an apartment (in jars and other containers): terms and conditions, how long can be stored before salting, how to salt

Pickled or pickled cucumbers are one of the favorite dishes of Russians, especially popular in winter. But it is not always possible to preserve the blanks until the onset of severe January cold weather. What are the reasons for this and how to fix them, we will consider in the article.

How to store pickles in an apartment

For a large number of snacks, there is not enough space with the optimal temperature and humidity. Taking this into account, even at the stage of salting vegetables, fruits are chosen that are the least whimsical to storage conditions. The cooking technology is also adjusted if the pickles cannot be placed in the cellar or basement.

Salting nuances

How to salt cucumbers so that they can be stored for a long time? During heat treatment, some rules are followed:

For pickling, choose the freshest fruits, preferably taken from the garden on the same day. They should have a uniform green color and firm skin. Vegetables that are too light with yellow markings or that are already overripe are not suitable.
Cucumbers are soaked in cold water (2–12 hours, depending on the intensity of bitterness in the fruit).
They prefer distilled or spring water, do not use running water with a high chlorine content.
Vegetables of the same size are placed in the jar to distribute the brine evenly.
The containers themselves must be sterilized.
Opened cans are kept in the refrigerator for no more than 72 hours.

In order to have time to eat all the cucumbers and prevent them from fermenting, jars with a volume of no more than 1-2 liters are used for salting.

By the way! The most suitable hybrids and varieties of cucumbers for long-term storage are Rodnichok and Nezhensky.

Terms and conditions of storage

Regardless of the processing method, certain conditions and storage periods are observed for all pickles:

At a temperature of -1 ... + 4 ° C and a relative humidity of 80-90% vegetables can be stored for no more than 8-9 months.
In polyethylene or plastic bags, the maximum possible period is 1-3 days.
Opened jars with pickled cucumbers are not subject to long-term storage. Leftover vegetables are best cut and stored in the freezer.
In the room itself, they maintain a constant temperature and humidity, prevent direct sunlight, otherwise the snack will quickly ferment.

The optimal conditions for such cucumbers are from -1 ° C to + 5 ° C in a dark, well-ventilated room. At temperatures above + 10 ° C, vegetables are not kept.

It can be useful:

What to do if cucumbers in the jar are cloudy

Why cucumber jars explode

How to remove bitterness from cucumbers

In banks

The optimum temperature for such containers is -1 ... + 1 ° С. It is undesirable to place pickles on the balcony, otherwise, during frosts, vegetables will quickly freeze and deteriorate. It is better to place the jars near the window or on the windowsill: due to the draft, the temperature will be less than room temperature, which will increase the shelf life.

When salting, use containers with a volume of 1-2 liters and gherkins of the same size. After opening the jar, the cucumbers are consumed within 3 days so that the brine does not bloom and the fruits themselves do not swell.

How long can cucumbers be stored before pickling

The shelf life of vegetables before heat treatment is no more than 1 week at a room temperature of no higher than + 17 ° C and in the absence of direct sunlight.

Fresh cucumbers are not washed before pickling, so as not to spoil the harvest.

Take a note:

Crispy Lemon Pickled Cucumbers Recipes

The best recipes for blanks of sweet and sour cucumbers

Tips & Tricks

In order for the prepared appetizer to retain its taste throughout the fall and winter, adhere to the following recommendations:

For processing, select only the best fruits with firm pulp and a fairly thin skin, uniform ripe green color and no mechanical damage.
Even before the preparation of the blanks, they are determined with the place of their storage.
Vegetables are not kept in plastic bags.
Cucumbers are not placed in direct sunlight or in severe frost. The temperature should not fall below + 10 ... + 15 ° С.
For the longest shelf life of the fruit, preference is given to hot salting methods.
They always monitor the condition of the blanks, remove mold and plaque in a timely manner.
To prevent fermentation, add more spices: grape leaves, horseradish, dill, garlic.

Conclusion

The key to the successful storage of pickled cucumbers is a whole range of measures. To increase the shelf life of the blanks, even fruits are selected without damage, the container itself is sterilized, the condition of the brine is monitored, pathogenic fungi are removed in time.

It is important to find in advance a suitable place for vegetables with the optimal temperature and humidity and follow the nuances of storage for a specific method of heat treatment.

How lightly salted cucumbers differ from pickled and pickled

What is the difference between pickled cucumbers and lightly salted cucumbers? Recipes for lightly salted and pickled cucumbers have a lot in common. As a rule, both are prepared without the addition of vinegar (although there are exceptions, and in some recipes for pickling cucumbers, vinegar is present). Cucumbers are salted and slightly salted both in the cold way and in hot brine. When salting and slightly salting, add similar spices and seasonings - garlic, pepper, currant and cherry leaves, mustard. So what's the difference?

The main difference between salted and salted cucumbers is the cooking time. Lightly salted cucumbers are salted within a few days, and in some recipes - only a couple of hours. You also need to eat them quickly, because lightly salted cucumbers that have stood for a long time turn into salted ones. In addition, pickled cucumbers are rolled up in jars for long-term storage in winter, while lightly salted cucumbers are stored for only a few days in the refrigerator.

What is the difference between pickled cucumbers and lightly salted cucumbers? Pickled and homemade canned cucumbers always have vinegar in the recipe, unlike lightly salted cucumbers, where such an additive is a rarity. Like pickles, pickled cucumbers must be rolled into jars for winter storage.

What is dry pickling of cucumbers

Dry salting is a preservation method in which the product is rubbed or generously sprinkled with salt.

Most often, fish, meat, lard and cabbage are prepared this way, but cucumbers can also be salted in this way.

Advantages and disadvantages

Advantages of dry salting:

quick and easy - no need to cook the brine;
reduction of salting time - pickles are eaten after half an hour, maximum after 2-3 days;
vegetables retain their original green color.

Disadvantages of this method:

Significantly more salt is needed than for brine. If for the preparation of brine for 1 kg of cucumbers it takes only 60 g of salt, then with dry salting - 250-300 g for the same amount of fruits.
With a dry method, there is always a risk of oversalting the fruits. They will have to be soaked in water before use, constantly tasting for salt. Its excess is harmful to people with hypertension.
Dry salting does not lead to the formation of lactic acid, which preserves the product and is beneficial for the body. Dry salted cucumbers are stored for no more than a month.

Recipe for quick lightly salted cucumbers

To prepare according to the recipe, you need two kilograms of fresh cucumbers, best of all directly from the garden, allspice and black peppers, respectively, each with 5 peas, a teaspoon of sugar, coarse salt, two medium lemons, a bunch of fresh dill.

First you need to prepare the spices. To do this, grind all the peas in a mortar as small as possible, after adding two tablespoons of salt. It is imperative to crush it, so the pepper will give the cucumbers all its aroma.In the meantime, you need to remove the zest from the lemons and crush it along with the mixture of peppers. Squeeze lemon juice there. Coarsely chop the dill. Pre-soak the cucumbers for about one hour in water.

When everything is ready, you need to get the cucumbers out of the water, cut off their ends, divide them into four parts along. Sprinkle each slice with a mixture of salt, pepper and lemon juice, put all the cucumbers in a container, add the herbs and mix thoroughly. In an hour, lightly salted cucumbers will be ready.

Recipes for cooking lightly salted cucumbers

Crispy cucumbers are prepared per day and for the winter, in a bag, on mineral water and in hot brine. There are hundreds of marinade options: with herbs, garlic, vinegar and without it. But there are several ingredients that are always taken - the vegetables themselves, salt, horseradish. The more horseradish, the more crisp the fruits are. A few tips for those who do not yet know how to make lightly salted cucumbers at home:

The classic set of herbs for the marinade includes: parsley, dill, currant or cherry leaves, horseradish root and leaves, garlic. Spices are added - peppercorns, mustard, cloves. But such a set is changed at will. Too fragrant parsley is removed, since not everyone likes the smell. People with gastrointestinal problems do not add mustard - there may be an upset stomach.
Spices are added fresh to a salting container or blanched in boiling water for 5 minutes, and then poured with hot brine.
If you make lightly salted cucumbers in a jar in a cold way, the cooking process takes longer, the shelf life is also longer. The hot option is suitable for quick cooking or for seaming before winter.
For recipes for long-term storage, take dense and fresh vegetables without defects. Fast options mean all kinds of fruit. Defects are cut off, too large vegetables are cut into pieces.

How to make lightly salted cucumbers in a jar?

There are many cooking options, here are some recipes on how to make delicious salted cucumbers in a jar. First option:

Take the number of cucumbers, how many will fit in a 3 liter jar. Peel 5 cloves of garlic, 3 tbsp. l. salt, 2 umbrellas of dill and water.
Cucumbers are washed, trimmed off, not soaked. Greens and garlic are placed at the bottom of the jar, then cucumbers are stuffed, as when pickling for the winter. Put salt, an umbrella of dill on top, pour boiling water over it.
Seal the jar with a plastic lid, shake to disperse the salt. Allow the brine to cool and put away in the cold. Ready in 15 hours.

Second option:

Take 5-7 cucumbers or how many will fit in a liter jar, 5 cherry leaves, 1 tbsp. l. salt, 1 sprig of dill and 1 umbrella of dill, 1 horseradish leaf.
Vertically washed cucumbers are placed in a jar, spices are placed between them, salt is diluted in boiling water, vegetables are poured with marinade.
Close the jar and leave to cool. Then put it in the refrigerator.
Ready in 8 hours (overnight).

Making lightly salted cucumbers in a saucepan

The pickling option in a saucepan is the easiest and fastest. It is made in a cold, hot way - depending on the required feed rate. There are many ways how to make salted cucumbers in a pan, here are a few proven ones:

Rinse vegetables, trim off ends. 1 sheet of horseradish, 2 cloves of garlic are spread on the bottom of the dish. Above, a row of fruits, then again spices - a row of fruits. Cucumbers are laid so that a distance of 2-2.5 cm remains to the top of the pan. In 2 liters of boiling water, 2 tbsp is diluted. l. salt, 0.5 tsp. sugar, pour vegetables. Put a horseradish leaf, a dill umbrella on top. Turn the plate over, cover the fruit and press down with a jar of water. Ready in 8 hours (overnight).
For 1 kg of fruit take 1 liter of water, 1 tbsp. l. salt, 0.5 tsp. sugar, garlic, dill, horseradish leaves. Vegetables are laid in layers with spices. Salt and sugar are diluted in boiling water, cooled. Pour the fruits, cover with a plate with a load. Readiness is checked in a day. Vegetables are kept warm or stored in the cold, as desired. The chilled cooking option requires more salting time.
A recipe for a large company. At the bottom of a 5-liter saucepan, spread horseradish leaves, an umbrella of dill, a head of garlic, mashed with 1 tbsp. l. salt. On top of a row of cucumbers, then horseradish again, garlic with salt, fruits. So spread to the edge of the pan. The top layer is horseradish and garlic. A total of 5 layers are made. 3 liters of boiling water are poured into a large bowl, 1 tbsp is added. l. sugar, 3 peppercorns, a pinch of grated nutmeg. Stir, pour boiling water into cucumbers. The mass is pressed down with a load. Readiness is checked after 10 hours.

How to store lightly salted cucumbers after pickling so that they do not deteriorate and do not oversalt

In the summer we eat fresh cucumbers, add them to salads, salt for the winter and pickle according to our favorite recipes. Lightly salted cucumbers are one of the most popular winter preparations. Often housewives ask questions about how to store them in the refrigerator, whether they can be stored without brine, and how to extend their shelf life in general.

Malosalka is not prepared in jars rolled up for the winter - you can open it and taste the readiness of the product. Housewives rely on intuition and experience.

Much depends on personal preference. Someone likes pickled cucumbers that have stood in the brine for several days, while others eat them still "lukewarm" a couple of hours after cooking.

The main measures to prevent over-salting:

monitor the status of the finished product;
exactly observe the proportions of salt, sugar and spices;
take into account the size of vegetables, the method of salting, the storage temperature;
cook in small portions.

If the cucumbers are still salted, then a few simple steps will help to save them:

rinsing under running water;
filling with new brine with added sugar instead of salt;
when dry salted, sugar, fresh herbs and crushed garlic are poured into washed cucumbers.

Storing pickled cucumbers

Pickled vegetables can be distinguished from salted ones by their taste. In the process of preservation, vinegar or other acidic preservative is added to the brine (marinade). Thanks to this additive, the storage of pickled cucumbers at home becomes longer. And also does not require strict adherence to a certain temperature regime. Preservation in this case occurs by sterilizing cans. Then the fruits are twice poured with boiling water, and the third time with brine with the addition of acid.

If pickled cucumbers are canned according to all the rules, their storage will not be difficult. They can be kept not only in a cool cellar, but also at room temperature in an apartment.

There are several rules for storing canned cucumbers (suitable for any type of preservation):

it is unacceptable to keep preservation near heat sources;
it is impossible for glass jars to be in the cold (on an open balcony in winter);
it is impossible that sunlight falls on conservation;

For storage in a city apartment, dark places such as mezzanines, pantries and kitchen cabinets, which are located far from heaters and stoves, are best suited. To chill vegetables before serving, keep them in the refrigerator for several hours.

Pickling cucumbers for the winter in jars

There are probably thousands of recipes for preserving cucumbers. Every good housewife probably has her favorite recipes, proven over the years. But every time, she still wants to surprise her family and friends with some special recipe. And rightly so, because each recipe has its own unique taste.

At first glance, pickling cucumbers is not difficult, but this is a misconception. Salting requires a special talent and skill from the hostess.

There is one basic, basic recipe for pickling cucumbers in jars. You can pickle according to this simple recipe, but if you want to experiment on your own, there is a great opportunity for this. Get creative, add your ingredients, but remember to write down your masterpieces.

For pickling cucumbers for the winter in jars, you need the main composition:

- Cucumbers

- Salt

- Water

- Spices.

Here you need to remember that you can add any spices, any leaves of berry crops, vinegar, roots to the main composition.

Everything should be of very high quality. Cucumbers should be chosen of medium size, preferably with pimples, all fruits should be firm to the touch, should not have any defects. It is advisable to choose young cucumbers with a sweetish taste.

The salt should be coarsely ground, it gives the flavor to the pickles. Fine salt cannot be used in salting. Spices can be varied. This item is chosen by the owner of the salting herself. The taste of the future delicacy depends on her preference. You can endlessly fantasize with spices. Various roots, leaves, seeds, absolutely everything can be added to pickling cucumbers.

Some housewives like to add other vegetables to their pickles, for example, carrots or bell peppers. They will add a specific flavor to the pickled cucumber, and the design of the jar with pickles will delight the eye.

Home - Conservation
- How to salt cucumbers at home quickly and tasty

What to serve salted cucumbers with

Lightly salted cucumbers are a versatile appetizer suitable for a wide variety of main courses. Cucumbers perfectly set off and facilitate the digestion of such a heavy product as pork, therefore they go well with pork dishes, for example, boiled pork tongue or stewed pork. A classic combination for a summer picnic is salted cucumbers and juicy pork skewers.

Delicious crispy lightly salted cucumbers are served for a picnic, in the daily menu, and on a festive table. The spicy taste of the appetizer perfectly sets off both festive baked chicken with potatoes or French-style meat, as well as everyday chicken chops or lazy cabbage rolls. Tasty to eat with lightly salted cucumbers buckwheat with meat and lean dumplings with potatoes.

Such an appetizer, in principle, fits perfectly into a lean menu. Most vegetable dishes, be it oven-baked cauliflower or batter-fried zucchini, will benefit from this neighborhood.

And, of course, one cannot ignore the classic combination - potatoes and cucumbers. Young potatoes baked in the oven, cooked in the microwave oven, homemade fries and country-style potatoes, classic mashed potatoes with milk and even potato casseroles - all these dishes are just perfect in harmony with crispy homemade pickled cucumbers

Where and how long can pickles be stored at home

Summer preservation can delight consumers for a long time.

Did you know? A gigantic amount of reward was promised by Napoleon to anyone who could figure out a way to keep a cucumber fresh during long hikes, but no one was ever honored with such an award.

The shelf life is directly influenced by such factors as:

use of clean, sterilized containers for rolling;
the quality of the water on the basis of which the brine was prepared;
selection of quality cucumbers and screening of spoiled, damaged or poorly washed vegetables;
compliance with the recipe and cooking technology.

If there are doubts about the quality of the water, the processing of cucumbers, or one of the canning stages has been violated, then pickles are best placed:

in a cool place at home, without access to light. It is optimal if it is a pantry on a glassed-in balcony or a shelf in the refrigerator;
in a private house, it is better to place such conservation in a basement, where the air is cool and there is no bright lighting.

Interested in the question of how long pickled cucumbers can be stored after salting, you can find information that this period depends on the method of maintenance and compliance with all the conditions below.

Find out what to do if a jar of cucumbers explodes.

How to cook pickles

All ingredients are designed for one 3 liter can. You will need about 1-1½ kg of cucumbers and about 1-1½ liters of water for the brine.

However, it is better to determine the exact amount empirically: the cucumbers must be tamped very tightly, and the jar must be filled with water to the very edge.

1. Classic pickles with herbs and garlic

A very simple recipe that does not take much time and effort. The cucumbers will be excellent.

The method of salting is cold.

2 horseradish leaves;
2 black currant leaves;
2 cherry leaves;
2 dill umbrellas;
2 cloves of garlic;
½ hot pepper - optional;
cucumbers;
3 tablespoons of salt;
water.

Preparation

Place horseradish leaves, currants and cherries, dill and coarsely chopped garlic and pepper on the bottom of the jar. Tamp the cucumbers tightly into the jar.

Dissolve the salt in a glass of water. Pour cucumbers with clean cold water up to half the jar. Then add the saline solution and completely fill the jar with cold water. Close the jar with a tight nylon lid and immediately put it in a cold place.

2. Pickles with carrots, bell pepper and horseradish

Vegetables will give the cucumbers an unusual pleasant aroma. And in winter, salted carrots and peppers can be used to cook or decorate other dishes.

The salting method is hot.

3 carrots;
1½ bell pepper;
½ hot pepper;
1 horseradish root;
2 dill umbrellas;
cucumbers;
8-10 cloves of garlic;
7 black peppercorns;
7 allspice peas;
2½ tablespoons of salt
water.

Preparation

Cut the carrots into slices, the bell peppers into small wedges, and the hot peppers into small pieces. Place coarsely chopped horseradish root and dill at the bottom of the jar. Tamp the cucumbers into a jar, alternating with carrots, garlic and all kinds of peppers.

Dissolve salt in clean cold water and pour over vegetables. Close the jar with a nylon lid and leave for 3 days at room temperature. Then pour the brine into a saucepan and bring to a boil.

It is not necessary to wash off the formed white bloom from the cucumbers. Pour boiling brine over them and roll up the jar. Place it upside down and cover with a warm blanket until it cools completely.

3. Pickles with dry mustard

Thanks to the mustard, the cucumbers will acquire a light spice, and the rest of the ingredients will make them very fragrant.

The method of salting is cold.

2 dill umbrellas;
1 horseradish sheet;
3 black currant leaves;
3 cherry leaves;
cucumbers;
3 cloves of garlic;
3 tablespoons of salt;
1 tablespoon dry mustard
water.

Preparation

Place the dill, horseradish leaves, currants and cherries on the bottom of the jar. Tamp the cucumbers, alternating with garlic. Leave some space at the top of the can.

Pour salt and mustard into the jar. They will just occupy the space left from above. Pour cucumbers with clean cold water. Close the jar with a nylon lid, shake slightly and place in a cool place.

4. Pickles with vodka

Vodka will make the cucumbers even crisper and more flavorful without the alcoholic flavor of the vegetables.

The salting method is hot.

3 dried bay leaves
3 horseradish leaves;
1 dill umbrella;
2 cloves of garlic;
cucumbers;
water;
3 tablespoons of sugar;
2 tablespoons of salt;
100 ml of vodka.

Preparation

Put lavrushka and horseradish leaves, dill and garlic on the bottom of the jar. Tamp the cucumbers. Dissolve sugar and salt in clean cold water and pour over vegetables. Pour vodka on top.

Cover the jar with cheesecloth or a perforated lid. Leave the jar in a dark place at room temperature for 3 days, regularly skimming off the foam.

On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour boiling brine over the cucumbers and roll up the jar. Turn over, wrap with a blanket and wait until it cools completely.

Cucumbers are obtained with a slight sourness and a barely perceptible bread flavor.

The salting method is hot.

Preparation

Pour water into a saucepan, dissolve salt in it, bring to a boil and cool. Break the bread and place it on the bottom of the jar along with the dill. Cut the ends off the cucumbers and place the vegetables in the jar.

Pour in the chilled brine, close the jar with a nylon lid and leave at room temperature for 3 days. On the fourth day, drain and strain the brine. Bring it to a boil and pour over the cucumbers. If there is not enough brine, add boiling water to the jar.

Roll up the jar, turn it upside down and cover with a warm blanket.

How to properly store cucumbers in the refrigerator

Green cucumbers are a great source of vitamins and are delicious fresh. Unfortunately, not all housewives know how to preserve the freshness of a vegetable. Someone subjects them to conservation, someone salting.

Only after that the fruits are deprived of many beneficial substances. The question arises about keeping cucumbers fresh for a long time with a complete list of vitamins.

It is difficult to keep fresh cucumbers for long periods of time, but there are a couple of ways to preserve fresh cucumbers until winter.

Fresh cucumbers

In fridge

Every housewife wants to know how to properly store green cucumbers in a bag in the refrigerator, because these fruits are thermophilic and retain their freshness only at temperatures close to 15 ° C.

The usual method is to put a bag of cucumbers in a cold refrigerator near the freezer, which causes blackheads, white mucus and the growth of putrefaction bacteria.

If the temperature rises above 15 ° C, then the vegetables begin to wilt and turn yellow.

But it is possible to keep the cucumbers in the refrigerator if several conditions are met:

Keep the distance from the freezer as far as possible.
Fresh vegetables in the refrigerator are stored for no more than three days.

Important advice! In no case should you wash the fruits with water before placing them in the refrigerator. This destroys the protective layer on the peel, after which harmful microorganisms penetrate into the cucumber.

Wrapped cucumbers

Proper storage is considered to be wrapping each unwashed fruit with a paper towel and placing it in an airtight packing bag or in a jar that will be tightly closed with a lid. It is undesirable to store apples, bananas, tomatoes and melons in the same bag together with cucumbers, as they serve as a source of a special gas that destroys tender green fruits.

Lightly salted

It's nice to sit down at the table and eat lightly salted cucumber along with potatoes on a warm summer day. This dish is prepared by the quick salting method. The fast salting time is a distinctive feature of lightly salted fruits from salted ones. How long you can keep cucumbers in the refrigerator after salting depends on the method of preparation.

Cooking lightly salted cucumbers

Before you start cooking lightly salted cucumbers, you need to choose the right variety, because not all vegetables are subject to salting. It is advisable not to pickle cucumbers from the greenhouse, because they can become soft porridge. It is more correct to opt for vegetable (soil) cucumbers. They crunch better and last longer.

Cucumbers for a snack

For the preparation of lightly salted cucumbers, a dry (home) method of pickling in a package is offered. You have to do the following:

For uniform salting, cucumbers are well suited, the same size and variety, but you can use different ones, as long as they are fresh.
Cut the cucumbers into wedges and pour into a bowl.
Add finely chopped herbs, 1-2 crushed garlic cloves and two dessert spoons of salt.
Mix everything thoroughly and pour into a plastic bag. Tie a knot and shake the bag well.
Salted cucumbers are left in a bag in the refrigerator for 1-2 hours, after lying on the table for some time.

Lightly salted cucumbers are stored in the refrigerator after salting so that they stop picking up salt and do not turn into salted. It is worth considering that the fruits of such dry salting cannot be stored for a long time, and it is better to calculate in advance the number of vegetables per family.

Lightly salted cucumbers go well with potatoes and kebabs, and fresh ones are instantly eaten by both adults and children, even with simple salt. These tips and recipes will help you enjoy crispy fresh vegetables.