Salted cucumbers are a versatile snack that goes well with many different foods, such as sandwiches, sausages and fish. They are quick to prepare and can be stored in the fridge for up to a month. Do you also want to try quick pickle recipes?
Homemade salt dill pickles are healthier than store-bought ones because you can regulate the sugar content. They are a delicious addition to any picnic or party. Discover how to prepare quick salted cucumbers in the following article!
Quick pickled cucumber recipes
Your entire family will agree after each member tries these homemade pickles for the first time that they would never buy ready-made pickles from the store again. We are very pleased to offer you a proven method for quick andeasy preparationof salted cucumbers.
Pickling pickled cucumbers
Many people are simply not cut out for canning or canning. Few of us are willing to put in the time and effort required for a lengthy canning process, with all the sterilizing and hot water baths that must be done. You may be familiar with the name “refrigerator pickles.” Pickled vegetables are simply those that are preserved by placing them in a brine of salt, vinegar, water and (sometimes) sugar.
Prepare salt and dill cucumbers
Ingredients:
- 700 ml white vinegar
- 550 ml cold water
- 2 ½ tablespoons salt
- 3 tablespoons mustard seeds
- 3 tablespoons coriander seeds
- 3 tablespoons peppercorns
- 2 bay leaves
- 600 g cucumbers, cut into rings
- 4 green onions, cleaned and chopped (both the white and green parts)
- 3 jalapeno peppers, sliced (remove the seeds for less heat)
- 6 minced garlic cloves
- a few sprigs of fresh dill, if desired
Preparation:
1. Prepare the cucumbers: To make them crunchier, put the sliced cucumbers in a colander with a few ice cubes and let them drain in the sink for 20 minutes. Drain them completely and pat them dry.
2. Prepare the brine: Place the vinegar, water, salt, mustard seeds, coriander seeds, peppercorns and bay leaves in a pot and stir all the ingredients. Bring them to a boil over high heat. Then let them simmer over low heat for 10 minutes. Then take them off the heat and let them cool down.
3. Cucumbers, scallions, jalapenos, garlic, and dill sprigs should be packaged securely in wide-mouth jars.
4. Fill the jars with brine until the cucumbers are submerged (use the back of a spoon to submerge them). Gently tap the jars to remove excess air and allow the cucumbers to rest.
5. Store the cucumbers in the refrigerator and seal them tightly. Make sure the jars are tightly sealed before placing them in the refrigerator. You can eat the cucumbers whenever you want, but the best flavor comes from letting them sit in the fridge overnight.
Make salted cucumbers yourself
It doesn't get much easier than quick pickled cucumbers. Cucumbers, dill, garlic and salt are all you need. The fresh cucumbers will soon be ready to snack on!
Ingredients:
- 900 g Einmachgurken
- 6 sprigs of fresh dill
- 10 cloves of garlic
- 3 tablespoons salt
- 1 liter lukewarm water
Preparation:
- The cucumbers must be washed and the ends cut off. Wash the dill and garlic.
- Add the dill, salt and garlic to the container.
- Add the cucumbers to the jar. Make sure to fill the glass to the brim with water before usingAdd cucumbers.
- Seal the jar and let it sit at room temperature for 48 hours. The pickles can be stored in the refrigerator for up to a month.
Recipe for quick salted cucumbers with onions
Refrigerator pickles with onions are a favorite way to enjoy pickles in the fall.
Ingredients:
- 250 ml water
- 80 ml white vinegar
- 2 tablespoons sugar (optional)
- 1 to 2 teaspoons salt
- sliced garden cucumbers
- sliced onion
- additional vegetables of your choice (peppers, whole cherry tomatoes, etc.)
Preparation:
- Combine the water, vinegar, sugar and salt in a small bowl. Combine the sugar and salt, stirring until dissolved. Throw in some cucumbers and onions. You can adjust the spices to your taste.
- If you have a lot of cucumbers or are making a large batch, you may need to make additional brine to cover all of the cucumbers.
- Place the bowl in the refrigerator and leave the cucumbers in the fridge overnight.
Find out how you can pickle pepperoniin this article!
