Instant Pickles

Instant Pickles

Salted cucumbers are prepared using a special technology that allows you to stop using vinegar and sugar. As a result, vegetables acquire a unique taste, especially if they are salted in barrels. But not every house has a cellar that allows you to put a tub with pickles. Many housewives, trying to feed their loved ones with a similar snack, are looking for an opportunity to cook it quickly and in small quantities so that it can be stored in the refrigerator for some time. Instant pickled cucumbers are different from casseroles, but even less like marinated. The taste of this vegetable appetizer is unique, and it makes sense to try it at least once. Moreover, a number of dishes of Russian cuisine requires the use of salted, not pickled vegetables.

Cooking Features

Pickle cucumbers are able to many hostesses. Many have learned to make salted cucumbers in a fast way. But the technology of cooking pickles has significant differences. It requires keeping cucumbers for a long time at room temperature in order to ferment them. Natural fermentation in the future allows you to store cucumbers in a cool room or refrigerator long enough. Rolled up in banks they can even be kept in a cool basement until spring. Pickling cucumbers in a fast way has a number of nuances, knowing that even an inexperienced cook will cope with the task.

  • Pick out medium-sized and dense cucumbers for pickling in a fast way. Pimples are preferable - they have thin skin, they flake faster.
  • Before cooking, cucumbers should be soaked for 2-3 hours in cold water. This will preserve their crispness and make them more susceptible to brine.
  • In order for the cucumbers to be salted but not rotted, they should be washed thoroughly, one by one.
  • Organic acids are formed in the pickling process. Some materials, reacting with them, create harmful substances. Aluminum belongs to these materials, so they are not used for pickling cucumbers. Enamel pots, glass and ceramic forms, cans will do. Moreover, gourmets say that cucumbers salted in a saucepan and a jar have not identical taste.
  • To speed up the pickling, put 2-3 salted cucumbers in a jar or pan with fresh cucumbers. Their presence speeds up the fermentation process.
  • You can pickle cucumbers in a hot or cold way. If the cold method is chosen, the salt must first be dissolved in water, then poured cucumbers with brine. At the same time, the precipitate formed at the bottom is not used. If you first pour salt on cucumbers, and then pour in water, they will not ferment and will rot. Water for cold pickling is better to take a spring, mineral, or at least passed through the filter, and not dialed directly from the tap.
  • Under the container with cucumbers during their fermentation, you must put a bowl or bowl, as it can form foam and pour over the edges.
  • The warmer the air in the room, the faster the cucumbers are salted.

The shelf life of instant cucumbers depends on storage conditions. Hermetically closed, in a cool room, they can stand for several months. In a saucepan or in a jar under a plastic lid, they can only be stored in the refrigerator and not more than a month.

Recipe for quick hot pickling of cucumbers


  • cucumbers - 1 kg;
  • garlic - 5 cloves;
  • water - 1 l;
  • salt - 40 g;
  • dill - 2 umbrellas;
  • horseradish leaves - 2 pcs .;
  • currant leaves, cherries (optional) - 2 pcs. Each

Method of preparation:

  • Wash cucumbers thoroughly, cut off their tips, fold into a bowl or pan, cover with cold water, and leave for 1-2 hours.
  • Cut the garlic into plates.
  • At the bottom of a pan or other container in which you plan to pickle cucumbers, put a horseradish torn sheet of hands torn into small “bunches” of dill umbrella, on a sheet of currants and cherries.
  • Put the cucumbers on the spices, sprinkling them with garlic plates.
  • Cover with remaining spices.
  • Boil water, add salt to it, boil for 2-3 minutes, having achieved complete dissolution of salt.
  • Fill the cucumbers with hot marinade. Cover with a plate, place a jar full of water on top.
  • After 3 hours, the jar can be removed, but it is better to leave the plate - it will not allow cucumbers to surface.
  • Leave the cucumbers in a warm room for a day.

In a day, hot-pickled cucumbers will be ready to eat. If you are not ready to eat them all at once, put them in the refrigerator - they will not spoil there for at least 2 weeks, but they can last even longer, up to a month.

Quick cold pickling of cucumbers


  • cucumbers - 2 kg;
  • Bulgarian pepper - 0, 4 kg;
  • garlic - 4 cloves;
  • dill umbrellas - 100 g;
  • water - 2 l;
  • salt - 150 g;
  • black currant leaves - 2 pcs .;
  • cherry leaves - 4 pcs .;
  • hot peppers (optional) - to taste;
  • pickles (optional) - 2-3 pcs.

Method of preparation:

  • Wash the cucumbers, cut off the tips. Soak the fruit for 2-3 hours in cold water.
  • Wash the sweet peppers, peel off the seeds and remove the stem. Cut the vegetables into large chunks, dividing each fruit into 4-6 pieces with a knife.
  • Cut the garlic into plates.
  • Rub the dill between your palms to separate the seeds - only they will be needed to pickle cucumbers.
  • At the bottom of the pot or other utensils used to pickle vegetables, pour out half of the dill, put 2 leaves of cherries and a leaf of currants. Put 4-6 pieces of Bulgarian pepper, 1-2 hot pepper.
  • Lay out fresh cucumbers, putting some salted ones between them.
  • Pour garlic and dill, put the remaining pieces of sweet pepper on top, fruit leaves.
  • Pour salt into the water, stir well.
  • Pour the pickles in the cucumbers without using muddy sediment.
  • Leave in a warm room for 2-3 days: if you add pickled cucumbers, salting will happen in 2 days, otherwise you will have to wait three days.
  • Put the jar of pickles in the fridge and use them as needed.

You can also pickle cucumbers using this recipe in the fridge, but then they will be ready not earlier than in a week, and will have a slightly different taste.

Recipe for quick pickling cucumbers in cans

Composition (3 liters):

  • cucumbers - 1, 8 kg;
  • water - 2 l;
  • garlic - 10 cloves;
  • salt - 150 g;
  • horseradish - 1 sheet;
  • currant leaves - 2 pcs .;
  • cherry leaves - 2 pcs .;
  • black pepper peas - 5 pcs.

Method of preparation:

  • Wash cucumbers, soak for 2 hours in cold water, after cutting off the tips.
  • Wash the jar with soda. If you plan to keep cucumbers for a long time, the jar should be sterilized.
  • At the bottom of the jar add pepper and garlic cloves, put half a sheet of horseradish on a sheet of currants and cherries.
  • Place the cucumbers tightly in a jar, cover with fruit leaves, top with a piece of horseradish.
  • Dilute salt in water, pour cucumbers with brine. A little brine may remain, it is no longer needed.
  • Place the jar in a bowl, top with a plastic lid. Leave for 4 days.

After a specified time, instant cucumbers are ready to eat. If you plan to keep them longer, pour the brine into a saucepan and boil, removing the foam. Remove the upper leaves, pour boiling water into the jar, drain it in 10-15 minutes, replacing it with hot brine. Roll banks, turn over, cover with a blanket. After cooling, store in a cool room and store as ordinary canned vegetables.

Instant pickles can be prepared for consumption in the near future or for the winter. They can be added to pickle, solyanka and other dishes, served to the table as an independent snack.

Comments (0)
Popular articles