Frisky pickled cucumbers

Ingredients

Flavored peppercorns – 4-5 pcs.

Cloves – 2-3 pcs.

Horseradish leaves – 1-2 pcs.

Dill umbrellas – 2-3 pcs.

Garlic – 4-5 cloves

20 kcal
5 hours
5 hours

Photo of the finished dish

Step-by-step recipe with photos

During the cucumber picking season, not enjoying their taste would be a huge omission, especially when pickled cucumbers can be prepared in just 4-5 hours. This quick method of pickling is perfect for holidays and celebrations; you can pour the marinade over the cucumbers in the morning, and by the evening they will be ready! And if you leave them overnight (that is, in the dark) , then the snack will be even tastier and juicier.

Both young and overripe cucumbers are acceptable for pickling (you just need to peel them with a vegetable peeler). In order for the fruits to remain crispy, be sure to add washed horseradish or oak leaves; for the smell - dill umbrellas or ordinary dill sprigs. Parsley, cilantro and other spicy herbs will be unnecessary in the marinade; do not use a lot of spices or herbs, the main thing here is the taste of the cucumbers themselves!

So, to make quick pickled cucumbers, we will buy or collect cucumbers, rinse them in water, but we will not cut off the tails.

Immediately pour all the dry spices and herbs into a ladle or pan, add water and place on the stove, bringing the brine to a boil; we won’t add vinegar yet!

Meanwhile, place the washed cucumbers in a deep dish or salad bowl. Peel the garlic cloves, rinse and cut into slices directly into cucumbers.

Add washed horseradish leaves and dill umbrellas.

By this time, the brine will already boil, remove the container from the stove and pour 9% vinegar into it, not earlier! Mix carefully and pour the hot marinade over our cucumbers until it completely covers them. Cover with a lid and leave for 4-5 hours in a cool place.

As the cucumbers cool, they will absorb the marinade, becoming more aromatic and tastier. After the designated time has passed, they will completely change their color.

Frisky pickled cucumbers are ready. Remove the fruits from the marinade, place them on a dish or cut them into slices or quarters. Let's bring it to the table.

5 recipes for making quick pickled cucumbers

Frisky pickled cucumbers - individual production and culinary tips
Frisky pickled cucumbers in a jar
Pickled cucumbers in a pan
Pickled cucumbers in a bag
Frisky pickled cucumbers with garlic
Frisky lightly salted cucumbers with mustard
Video recipes for crispy pickled cucumbers from chefs

Pickled cucumbers are a common appetizer in Russian cuisine. Unlike pickled cucumbers, they cook much faster, and thanks to short-term pickling, they turn out to be sharp and less salty. Now there are a large number of different methods for their manufacture. In recent years, recipes for freshly made lightly salted cucumbers, which are eaten within an hour and a half, have become popular. Such frisky lightly salted cucumbers are prepared in a pan, jar or bag, in brine, oil or mineral water, with garlic, spices or herbs... Try all the recipes, and you will find the option that you like best.

Frisky pickled cucumbers - individual production and culinary tips

The best varieties of “pickling” cucumbers are Nezhinsky, Muromsky, Rival and Pobeditel. But pickled gherkins of the Epoch, Shag, Nosovsky, Avangard, Altai, Voronezh, and Beregovoy varieties will be no less tasty.
Cucumbers with bitterness are not suitable for pickling.
Pickling cucumbers have a bumpy (not smooth) skin. It is quite thick, and the spines on the tubercles are black and prickly.
Choose cucumbers with thick skin that is difficult to pierce with your fingernail. With a narrow skin, the vegetable will not crunch.
It is better to take short-fruited cucumbers, ranging in size from 5 to 15 cm.
It is excellent to use slightly unripe cucumbers for pickling without a hint of yellowness. Yellowness indicates that the fruit is overripe, and the skin and seeds are hard.
For pickling, it is preferable to take homemade garden small cucumbers. They have a pleasant smell and sweet taste.
It is better to cook the freshest gherkins, just picked from the garden.
If the collection is not collected the day before cooking, soak the fruits in ice water for 5-6 hours beforehand so that they gain moisture. Although the time of soaking in water depends on the degree of lethargy of the fruit.
To make the cucumbers quicker to salt, cut off the ends on both sides, and you can cut large fruits into pieces.
To make crispy pickled cucumbers, you can use various herbs and spices: cloves, tarragon, cherry, horseradish and grape leaves, caraway seeds, dill and mushroom herbs, mint, bay leaves, oak leaves, nutmeg, basil, leaves of fruit trees and shrubs.

See also how to prepare spicy cucumbers for the winter.

Frisky pickled cucumbers in a jar

The advantage of pickling cucumbers in a jar is that no pressure is required, unlike a saucepan. Although it is more convenient to remove the gherkins from the pan. The recipe involves pouring cool water, which makes the cucumbers the crispiest.

Calorie content per 100 g - 45 kcal.
Number of servings - 4
Production time - 30 minutes

Ingredients:

Cucumbers - how many will fit in a 3 liter jar
Garlic – 5 cloves
Dill - several sprigs
Dill umbrellas - 2 pcs.
Water - how much will it take?
Table vinegar - 1 tbsp.
Salt - 3 tbsp.

Making quick pickled cucumbers in a jar:

Wash the cucumbers and cut off the ends on both sides so that they marinate faster.
Place an umbrella of dill and several sprigs of herbs at the bottom of a well-washed jar.
Peel the garlic, cut into 2-3 parts and put half the portion in a jar.
Pack the cucumbers tightly into the jar to the very top.
Place the remaining dill, garlic and salt on top.
Fill everything with boiled cool water, add vinegar and close the jar with a plastic lid.
Leave the cucumbers to marinate at room temperature for half an hour.
Before using, if desired, keep the pickled cucumbers in a jar in the refrigerator so that they cool.

Pickled cucumbers in a pan

Quickly making pickled cucumbers in a saucepan using the hot method. The recipe takes a little longer than the previous version. With all this, the gherkins turn out to be no less crispy and fragrant. In addition, it is convenient to place them in a pan and remove ready-made vegetables from it.

Ingredients:

Cucumbers – 1 kg
Water - 1 l
Salt - 1 tbsp.
Sugar - 1 tsp.
Garlic - 3 cloves
Currant leaves - 2 pcs.
Horseradish leaves - 2 pcs.
Dill umbrellas - 2 pcs.
Bay leaf - 2 pcs.
Dark pepper - 5 peas
Table vinegar - 1 tbsp.

Making pickled cucumbers in a saucepan:

Wash the cucumbers and cut off the “butts”. If desired, cut the fruit into four parts to speed up the preparation time.
To make the brine, boil water with sugar and salt and cool.
Place washed currant and horseradish leaves, dill umbrellas and peeled garlic cloves into a saucepan.
Place the cucumbers tightly on top.
Pour the brine over the vegetables.
Add bay leaf, peppercorns and vinegar to the pan. If desired, you don’t have to add vinegar, then the cucumbers will turn out not pickled, but lightly salted.
Make a squeeze by covering the cucumbers with an inverted plate and placing something heavy on top.
Place the cucumbers in the pan to marinate in the refrigerator for 2 hours.

Pickled cucumbers in a bag

Pickled cucumbers in a bag using the quick method are especially helpful when you can’t prepare the brine, for example, in nature. Cucumbers are salted in their juice, which gives them an excellent crunch. In addition, the package can be conveniently stored in the refrigerator.

Cucumbers – 1 kg
Salt - 1 tbsp.
Garlic - 1 head
Basil and dill - 1 bunch each
Allspice - 2-3 peas
Black and aromatic pepper - 5 peas

Making pickled cucumbers in a bag:

Wash the cucumbers and soak them in cool water beforehand if necessary.
Prick the cucumbers in several places with toothpicks to help them cook faster.
Wash the greens and peel the garlic. Cut everything not very finely.
Place the greens and garlic in a plastic bag. For strength, you can use two bags, placing one inside the other.
Place cucumbers on top.
Place black and aromatic peppercorns on them. You can crush them with a knife to give the spices more flavor.
Sprinkle the cucumbers with salt, close the bag tightly and shake to mix the ingredients.
Place the bag in the refrigerator for 3 hours.

Frisky pickled cucumbers with garlic

Indescribably delicious pickled cucumbers with garlic, served with boiled baby potatoes. They are also suitable for making any kind of vegetable salad, for example, Olivier salad. Ingredients are based on one liter jar. If desired, you can increase them to the desired quantity.

Ingredients:

Cucumbers - 4-5 pcs.
Garlic - 2 cloves
Dill umbrellas - 2 pcs.
Parsley sprigs - 3 pcs.
Currant leaves - 2-3 pcs.
Water - 1 l
Salt - 2 tbsp.
Coriander grains - 15 pcs.
Ground dark pepper - a pinch

Making quick pickled cucumbers with garlic:

Wash the cucumbers and cut into pieces as needed.
Peel the garlic and cut in half. You can leave small cloves whole.
Wash the sprigs of dill, parsley and currant leaves.
Place garlic, currant leaves, sprigs of dill and parsley in a clean jar.
Fill the container with cucumbers, laying them out vertically, and place a sprig of parsley on top.
To make the brine, pour salt into boiling water, add coriander seeds, dark ground pepper and salt and boil everything for 5 minutes.
Pour hot brine over the cucumbers and close the jar with a plastic lid.
Leave the frisky pickled cucumbers with garlic at room temperature for 5 hours.

Frisky lightly salted cucumbers with mustard

Thanks to the vinegar, quick, lightly salted cucumbers will be ready to eat in just a couple of hours, and mustard will give the vegetables a particularly mild spiciness. If you like spicy snacks, you can double the amount of mustard.

Ingredients:

Cucumbers – 1 kg
Garlic - 4 cloves
Sugar - 1 tbsp.
Salt - 2 tsp.
Table vinegar - 1 tsp.
Mustard - 0.25 tsp.
Ground black pepper - 0.25 tsp.

Making quick pickled cucumbers with mustard:

Wash the cucumbers, cut into quarters and place in a deep bowl.
Add salt, sugar, vinegar, mustard, ground pepper. Also add chopped dill and grated garlic.
Stir the ingredients, cover with a plate or lid and place in the refrigerator for a couple of hours.

Video recipes for freshly made crispy pickled cucumbers from chefs.

TOP 15 recipes for quickly making pickled cucumbers for the winter

Canned cucumbers are a tasty and healthy dish for the winter. They can be served as an independent appetizer or added to various salads, soups and sauces. To figure out how to quickly pickle the freshest cucumbers, you need to familiarize yourself with the rules for choosing a certain type of vegetable and the aspects of making snacks with different products.

1 Select and prepare cucumbers
2 How to quickly pickle cucumbers at home: recipes
- 2.1 Quickly made pickled cucumbers with vinegar in 1 hour
- 2.2 Method without vinegar
- 2.3 Frisky pickled crispy cucumbers in a bag in 2 days
- 2.4 Crispy pickled cucumbers in mineral water
- 2.5 Marinating in boiling water
- 2.6 Quickly marinate cucumbers in cool brine with water in a 3-liter jar without seaming
- 2.7 Quickly made cucumbers in a saucepan
- 2.8 In honey marinade
- 2.9 Crispy cucumber rings in 30 minutes with garlic and herbs
- 2.10 With soy sauce
- 2.11 How to quickly pickle cucumbers with mustard - dry pickling
- 2.12 With onions and sweet peppers
- 2.13 With citric acid
- 2.14 With apple cider vinegar
- 2.15 With lime
3 How and for how long to store blanks

Selecting and preparing cucumbers

For twists, you should choose the following varieties of cucumbers:

Martin.
Muromsky.
Svyatoslav.
Capital salting.

Before starting the process, you should inspect the vegetables and remove any warped or dried ones. Peel the cucumbers and soak them in water for several hours.

How to quickly pickle cucumbers at home: recipes

Preparing cucumbers for the winter is not difficult if you follow the tips and advice of experienced chefs. Below are better recipes for pickling vegetables.

Quickly made pickled cucumbers with vinegar in 1 hour

For production you need:

Wash 1 kg of root vegetables, cut in half.
Add 2 tablespoons of sugar, a little salt and 5 crushed cloves of garlic to the preparation.
Chop the greens and combine with the vegetable mixture.
Pour 2 tablespoons of table vinegar into the preparation and mix the products.
Heat the vegetable oil in a water bath and pour it over the vegetables.

Place the resulting preparation in the refrigerator for 1 hour, then the dish can be served.

Method without vinegar

You can pickle root vegetables in one day without vinegar using the following method:

Cut half a kilogram of cucumbers into quarters.
Place them in an airtight container and sprinkle with chopped dill.
Add a spoonful of salt and a little pepper.
Close the container and shake well.
Place the workpiece in the refrigerator for 3 hours.

Now you can serve the cucumbers to the table.

Fundamentally! It is not recommended to store the snack in the refrigerator for more than 6 days.

Frisky pickled crispy cucumbers in a bag in 2 days

Crispy cucumbers are easy to prepare:

Cut 500 g of root vegetables in half.
Place them in a sealed bag.
Chop the garlic and dill and dump them into a container.
Add 2 tablespoons of salt, shake the bag.
Tie the workpiece with a rope.

Place the cucumbers in the refrigerator for 2 hours, then the dish can be served.

Crispy pickled cucumbers in mineral water

It’s easy to prepare a crispy pastry:

Soak 1 kg of cucumbers in cool water for 3 hours.
Cut them into quarters.
Prepare the jars in advance and place chopped dill and chopped garlic on the bottom.
Place the chopped root vegetables in a container.
Top with fragrant peas, dill and bay leaf.
Proceed with the marinade. To do this, you need to combine 1 liter of mineral water with 2 tablespoons of salt, mix the products until a homogeneous mass is obtained.
Pour the purchased brine into jars and cover with a lid.

Fundamentally! Before sending the cucumbers to the basement, you need to give them time to brew at room temperature. The best time is 20 hours.

Marinating in boiling water

For production you will need:

Soak 1 kg of root vegetables in cool water for 3 hours.
Pour 1.5 liters of water into a saucepan, add 3 tablespoons of sugar, a little salt and spices.
When the liquid boils, you need to pour 200 ml of table vinegar and dump the cucumbers, cut in half, into the brine.
Simmer the vegetables in water for 15 minutes, stirring occasionally.
Distribute the cucumbers among glass vessels. It is worth using special tongs so as not to get burned.

Add aromatic peppers to the jars, pour in the marinade and twist.

Quickly marinate cucumbers in cool brine with water in a 3-liter jar without seaming

The manufacturing process looks like this:

Wash 1.5 kg of cucumbers and soak in water for several hours.
In order to give vegetables a crunch, you can add a few tablespoons of salt to a cup of water.
After a while, the root vegetables must be peeled from the stalks and cut in half for quick canning.
Add horseradish and cherry leaves to a sterilized jar. This principle will give the twist an unusual smell.
Place the gherkins tightly in the jar, making sure that there is no free space in it.
Place a leaf of horseradish on top of the workpiece.
Pour the salted soda over the vegetables in which they were soaked.
Roll up the jar and send it to the black space for 3 days.

When time passes, the gherkins can be served or transferred to the cellar.

Freshly made cucumbers in a saucepan

This is one of the most common preservation methods. It's easy to create a snack:

Carefully wash 2 kg of gherkins in water and leave to soak for several hours.
To give the root vegetables a crunch, you can pour 3 tablespoons of salt into the preparation.
Peel the cucumbers from the stems, cut off the warped areas.
Add chopped dill and garlic to the pan, dump in the gherkins and a few bay leaves.
You can start making the marinade. To do this, you need to dissolve 3 tablespoons of sugar, a spoonful of salt, and a little spice in 1 liter of water.
Pour the purchased brine over the gherkins, cover them with film and transfer to a cold space for 3 hours.

After a while, the dish can be packaged in jars and sent to the cellar or served to the table, and then placed in the refrigerator.

In honey marinade

Sweet cucumbers in honey marinade are prepared as follows:

Soak the gherkins in water and cut them in half.
Chop 7 cloves of garlic using a knife or garlic press.
Prepare and wash the jar.
Place a leaf of horseradish, sprigs of dill, and fragrant peas on its bottom.
Pack the cucumbers tightly and sprinkle a few mustard seeds on top.
Proceed with the brine. Pour the water into a deep container, pour 2 tablespoons of sugar, 1 spoon of salt and 100 ml of honey into it.
Put the solution on the fire and boil it until it boils.
If foam appears, it must be removed with a spoon.
Pour the purchased marinade over the root vegetables.
Roll up the jars with lids.

Before sending it to the refrigerator or basement, it is necessary to keep the snack at room temperature for about 9 hours. In this case, the jars must be covered with a thick and warm cloth (A collection of different and interacting tissues form organs) .

Crispy cucumber rings in 30 minutes with garlic and herbs

You can prepare the dish deliciously and faithfully thanks to the usual and well-known recipe:

Soak 500 g of root vegetables in salt water for 3 hours.
Cut the cucumbers into thick rings.
Place them in a sealed bag, add a little salt, and mix.
Chop the dill and add to the preparation.
Repeat the steps with garlic.
The package will need to be thoroughly mixed and closed tightly.

How to prepare quick-made pickled cucumbers

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In order for quickly prepared pickled cucumbers to be prepared not only quickly, but also appetizingly, you need some knowledge of more advanced methods of accelerated pickling, which will be discussed further.

Selection and preparation of cucumbers
How to create quick-made pickled cucumbers
- Regular recipe with vinegar, garlic and herbs
- In honey marinade
- With soy sauce
- In the package
Individual storage options for pickled cucumbers
Useful tips

Selection and preparation of cucumbers

If pickling-type cucumbers are preferred for pickling cucumber fruits for the purpose of long-term storage during winter and spring, then any fruits are suitable for accelerated pickling and equally rapid consumption, unless they are withered or rotten. You can even use overripe vegetables, from which it is enough to remove the unappetizing yellow skin.

Before pickling, the fruits must be thoroughly washed. Depending on the method of accelerated marinating, the ends may be cut off or left on. From time to time, large cucumber specimens are cut along the fruit in half or into several parts. And there are recipes that require cutting cucumbers crosswise into circles.

How to create quick-made pickled cucumbers

Currently, there are a huge number of methods for accelerated production of pickled cucumbers. Among them there are time-tested ancient recipes, which are the basis for the newest ones, some of which have also gained popularity among lovers of pickled cucumbers for a quickie.

Regular recipe with vinegar, garlic and herbs

This method is a time-tested classic for accelerated pickling of cucumber fruits.

Cucumber fruits are carefully washed.
After this, they are placed in a container completely intact without cut off ends.
Garlic cut into slices is poured on top of the cucumbers.
Horseradish leaves are torn into small pieces and also placed on vegetables.
Dill umbrellas are also added there.
Salt and sugar dissolve in boiling water.
Pepper and cloves are added to the hot solution.
The solution is boiled for 5 minutes.
Then vinegar is poured into it, and the mixture is thoroughly mixed.
The purchased marinade is poured into a container with cucumber fruits, after which the mixture is left to cool at room temperature.
The cooled product is placed in a cool place for a quarter of a day, after which it is ready for use.

In honey marinade

Table salt should be ground with honey to a watery mixture.
Mustard powder diluted in 1 tbsp is added to the mixture. l. warm water.
Then vinegar is poured in, after which the mixture is thoroughly stirred.
Washed cucumbers are dried with a towel or napkins and cut into large longitudinal pieces, then placed in a container.
The prepared marinade is poured into the container, closed and placed in a cool space.
After an hour, the product is ready for use.

With soy sauce

the number of branches in accordance with the number of cucumbers

The cucumbers, washed and dried with a napkin, are cut crosswise along the fruit, but not to the very end.
Sliced cucumber fruits are placed in a container and sprinkled with 1 tbsp. l. table salt.
After 40 min. The liquid formed on the bottom of the container is combined, and a dill sprig is inserted into any fruit.
Place rings of chopped hot pepper on top.
The remaining sugar and salt dissolve in boiling water, after which the solution cools to room temperature.
Heated vegetable oil in a frying pan is poured over the vegetables and then carefully mixed in a container.
Then soy sauce is added, after which the cucumber fruits are mixed again.
Vinegar is added to the cooled marinade, after which the 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

The ends are cut off from 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 also added there.
The bag is tied and shaken vigorously to ensure uniform mixing of the ingredients.
Then, as a safety net, the bag is placed inside another bag and placed in the refrigerator for a quarter of a day, after which the pickled cucumbers should be ready to eat.
If they have not reached the appropriate condition, they can be left in the refrigerator for another couple of hours.

Individual storage options for pickled cucumbers

Usually, the fast production of pickled cucumber fruits also involves their rather fast consumption. But from time to time, situations arise when quickly prepared pickled cucumbers need to maintain their own consumer conditions for several days. The shelf life of such a product depends on the method of its manufacture and the container in which it is located.

Whether brine was used during pickling or the pickling was without brine in a bag, whether hot brine was used during pickling or whether it was cool, whether the container for the product was glass or aluminum - all these reasons affect the shelf life of the product.

But in any case, the shelf life of such cucumbers in a cold place does not exceed a decade, since the cold, although it slows down the fermentation process, does not completely stop it when air is available. However, it is possible to extend the shelf life somewhat.

Eg:

If you intend to preserve the product for several days, then you should use a cool brine when marinating, and not a hot one, which provokes the fermentation process.
Also, to extend the shelf life of pickled fruits, there is no need to cut off the ends. This somewhat extends the time during which the cucumbers reach consumer readiness, but it also extends their shelf life in the refrigerator or cellar.
Fruits pickled in a bag without brine will retain their condition longer if during the manufacturing process the amount of salt is slightly reduced, and after manufacturing they are placed in the coolest (but not in the freezer!) space in the refrigerator. This will again slow down the manufacturing process, but at the same time extend their shelf life.

Useful tips

Accelerated pickling of cucumber fruits follows certain rules, the knowledge of which allows you to prepare the product not only quickly, but also deliciously.

The introduction of cool marinade during pickling not only extends the shelf life of the finished fruits, but also improves their appearance, preserving the natural cucumber tones in the jar.
Before pickling, it is recommended to peel fruits with bitterness using a vegetable peeler.
A faster method of marinating is obtained by cutting this vegetable as small as possible. The rule here is: the smaller the tenderloin, the faster the readiness comes, but the shorter the shelf life.
It is better to pickle cucumbers in glass or plastic containers, since the alloy, and especially aluminum, gives the product an unnecessary taste.
When using the pickling method in a bag, you need to ensure that there is as little air as possible, which speeds up the pickling process and extends shelf life.
If during the manufacturing process the product comes out very salty, you can add a couple of huge spoons of sugar to the bag with it and shake it. After a couple of hours, not a trace remains of the over-salting.

To ensure that saving time when making accelerated pickling cucumbers does not result in loss of product properties, you need to use real fruits and strictly follow the recipe for their production.