Cold pickled cucumbers in a saucepan

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   How to make lightly salted cucumbers in a saucepan in a cold way? Prepare your food. Choose cucumbers for pickling that are strong, fresh, and small in size. Adjust the amount of pepper at your discretion. If you add a whole pod, as in the recipe, the cucumbers turn out noticeably spicy. Also take herbs and leaves according to taste or availability. Wash the cucumbers thoroughly. Lightly trim the ends on both sides. Read about the intricacies of blanks in the article below the steps.

2. STEP 2

   

   Peel the garlic head and remove the cloves. Wash the chili peppers and remove the seeds.

3. STEP 3

   

   Chop the garlic into rings. Do the same with chili peppers.

4. STEP 4

   

   Wash the leaves and umbrellas of dill. Place one third of the greens on the bottom of the pan. I have a steel one and a half liter one. You can use enameled one, but you don’t need to take aluminum one, this metal easily oxidizes.

5. STEP 5

   

   Place half of the cucumbers on top. Add half the chopped garlic and chili pepper.

6. STEP 6

   

   Cover with a second third of the greens.

7. STEP 7

   

   This is followed by the remaining half of the cucumbers, garlic, chili peppers and a third of the greens.

8. STEP 8

   

   To make brine, pour water into a dry container and add a teaspoon of salt. Stir.

9. STEP 9

   

   Pour the brine into the pan. Cucumbers should be completely covered with water.

10. STEP 10

    

    Next you need to put the cucumbers under pressure in the refrigerator for two days. I use a suitable sized plate and a jar of water. After this time, try the cucumber. If it has already reached the desired state to taste, drain the brine and serve. Bon appetit!

Comments on the recipe

Mashenka♀

27.09.2023

4.8

Thanks for the crispy cucumbers. I know a similar recipe for lightly salted cucumbers for an appetizer.

Eleno4ka

27.09.2023

4.9

I decided to make lightly salted cucumbers in a saucepan using the cold method. Now we are in a hurry, in a hurry, looking for quick recipes, but sometimes we really want to cook the way our mothers, grandmothers and great-grandmothers cooked... The cucumbers turned out very tasty! Fragrant, crispy, spicy! Thanks to the author for the recipe!

Natalia M

27.09.2023

4.8

It's time to lightly salt the cucumbers. I liked this recipe because of the ingredients, especially since I haven’t cold-pickled cucumbers yet. My changes: I don’t like dill seeds, so I didn’t take it, instead of chili pepper I took a similar powder and added 0.5 tsp. sugar for each portion of brine. A day after pickling, I tried the cucumber, it turned out to be very tasty and not too salty. The next day it was delicious too. The aroma of garlic complements the seasoning composition well. The cucumbers turned out beautifully crispy!