In order for quick pickled cucumbers to be cooked not just fast, but also appetizingly, some knowledge of the most worthy methods of accelerated pickling is needed, which will be discussed later.
Selection and preparation of cucumbers
If pickling cucumber fruits for the purpose of their long-term storage during winter and spring is preferable pickled cucumbers, then for accelerated pickling and their equally fast consumption, any fruit is suitable, unless they have knitted and decayed. You can use even overripe vegetables, from which it is enough to remove a slightly appetizing yellowish peel.
Rinse the fruit thoroughly before pickling. Depending on the method of accelerated pickling, the tips may be cut off from them, or they may be left. Sometimes large cucumber specimens are cut along the fruit in half or in several parts. And there are recipes that require cutting cucumbers transversely into circles.
How to make instant pickled cucumbers
Currently, there are many ways to accelerate the preparation of pickled cucumber fruits. Among them there are time-tested old recipes that are basic for new ones, some of which have also gained popularity among lovers of pickled cucumbers for a quick hand.
Did you know? More than 60 million tons of cucumbers are produced annually on the planet.
A simple recipe with vinegar, garlic and herbs
This method is a time-tested classic of accelerated pickling of cucumber fruits.
allspice (peas)
10 pieces.
table vinegar (9%)
80 ml
- Cucumber fruits are thoroughly washed.
- After that, they are placed in a container in full safety without cut ends.
- Garlic sliced in the form of plates is poured on top of cucumbers.
- Horseradish leaves are torn into small pieces and also placed on vegetables.
- Dill umbrellas are added there.
- Salt and sugar dissolve in boiling water.
- Peppers and cloves are added to the hot solution.
- The solution boils for 5 minutes.
- Then vinegar is poured into it, and the mixture is thoroughly mixed.
- The resulting marinade is poured into a container with cucumber fruits, after which the mixture is allowed to cool at room temperature.
- The cooled product is put in a cold place for a quarter of a day, after which it is ready for use.
Did you know? In recognition of the indisputable gastronomic qualities of this vegetable, not only are monuments erected in different countries of the world, but also the International Cucumber Festival is celebrated annually on July 27.
In a honey marinade
apple cider vinegar (6%)
50 ml
mustard powder
0.5 tsp
- Salt must be ground with honey to a liquid consistency.
- Mustard powder diluted in 1 tbsp. Is added to the mixture. l warm water.
- Then vinegar is poured, after which the mixture is thoroughly mixed.
- Washed cucumbers are dried with a towel or napkins and cut into large longitudinal parts, after which they are placed in a container.
- The prepared marinade is poured into the container, it is closed and put in a cold place.
- An hour later, the product is ready for use.
With soy sauce
Important! With garlic, which is present in most recipes and gives the product a special piquancy, you should not overdo it, since its overabundance can reduce the crispy quality of pickled cucumbers.
green dill
number of twigs according to the number of cucumbers
apple cider vinegar (6%)
50 ml
- The cucumbers washed and dried with a napkin are cut crosswise along the fruit, but not to the very end.
- Incised cucumber fruits are placed in a bowl and sprinkled with 1 tbsp. table salt.
- After 40 minutes the liquid formed at the bottom of the tank is drained, and a dill branch is inserted into each fruit.
- The rings of chopped hot pepper are placed on top.
- The remaining sugar and salt are dissolved in boiling water, after which the solution cools to room temperature.
- Heated in a frying pan with vegetable oil, vegetables are poured and then carefully mixed in a bowl.
- Then soy sauce is added, after which the cucumber fruits are mixed again.
- Vinegar is added to the cooled marinade, after which vegetables are poured with this marinade.
- The container with cucumbers is covered and left at room temperature for a day, after which the product is ready for use.
In the package
table or sea salt
1 tbsp. l
- The tips are cut off from the washed and dried fruits.
- Cucumbers are cut in half along the fruit.
- Greens and garlic are finely chopped.
- Vegetables are placed in a plastic bag along with chopped herbs and garlic.
- Salt is added there.
- The bag is tied and shaken vigorously to evenly mix the ingredients.
- Then the safety bag is put into another and placed in the refrigerator for a quarter of a day, after which pickled cucumbers should be ready for use.
- If they have not reached the desired condition, they can be left in the refrigerator for another couple of hours.
Features of storage of pickled cucumbers
Usually, the quick preparation of pickled cucumber fruits implies their fairly fast consumption. However, sometimes situations arise when quickly cooked pickled cucumbers need to maintain their consumer conditions for several days. The shelf life of such a product depends on the method of its preparation and the capacity in which it is located.
Whether the pickle was used in the pickling, or the pickling was pickle-free in the bag, whether the hot pickle was used in the pickling, or was it cold, was the glass container for the product or aluminum - all these factors affect the shelf life of the product.
But in any case, the shelf life of such cucumbers in a cool place does not exceed decades, since the cold, although it inhibits the fermentation process, does not completely stop it when air is available. Nevertheless, it is possible to extend the shelf life somewhat.
For instance:
- If the product is supposed to be stored for several days, then when pickling, use cold brine, not hot, which stimulates the fermentation process.
- Also, to extend the shelf life of pickled fruits, they do not need to trim the tips. This slightly prolongs the time for which cucumbers reach consumer readiness, but also extends their shelf life in the refrigerator or cellar.
- Fruits marinated in a bag without brine will retain their condition longer if the amount of salt is slightly reduced during cooking, and after cooking they are placed in the coldest (but not in the freezer!) Place in the refrigerator. This will again slow down the cooking process, but at the same time extend their shelf life.
Important! Although pickled cucumbers reach the stage of readiness in just a few hours, they acquire optimal taste and aroma only after a day.
Useful Tips
Accelerated pickling of cucumber fruits is subject to certain rules, the knowledge of which allows you to cook a product not only quickly, but also tasty.
- Use when pickling cold marinade not only prolongs the shelf life of finished fruits, but also improves their appearance, while preserving natural cucumber tones in the bank.
- It is recommended to peel the fruits with bitterness before pickling using a peeler.
- The fastest way to marinate is obtained by finely chopping this vegetable. Here the rule applies: the finer the slicing, the faster the readiness comes, but the shorter the shelf life.
- It’s better to pickle cucumbers in glass or plastic containers, because metal, and especially aluminum, gives the product an undesirable aftertaste.
- When using the method of pickling in a bag, you need to ensure that there is as little air as possible, which speeds up the pickling process and extends the shelf life.
- If during cooking the product turned out to be too salty, you can add a couple of large spoons of sugar to the bag with it and shake it. After a couple of hours, there will be no trace of the overflow.
In order to save time in the manufacture of accelerated pickling cucumbers is not associated with a loss of product quality, it is necessary to use full-fledged fruits and clearly follow the recipe for their preparation.
