Quick recipes for lightly salted cucumbers with mineral water for the winter

As soon as cucumbers are in good season, the urge to quickly pickle them for a tasty treat the next morning kicks in. To ensure the best results, experts recommend using mineral water when preparing lightly salted cucumbers. Lightly salted cucumbers prepared this way are especially delicious and crispy. And they're easy to prepare. The key is to use carbonated water.

Benefits of pickling cucumbers in mineral water

Pickling cucumbers in sparkling mineral water not only preserves their aroma, but also keeps them green and enriched with the nutrients found in mineral water. But most importantly, they're deliciously crunchy!

Natural water contains mineral salts that are so beneficial for the human body, as well as trace elements and a whole host of bioactive additives. Carbon dioxide easily penetrates the structure of cucumbers, thus enriching them. The salt's effect on them is short-lived. This is why pickling fresh cucumbers is so easy and quick. And to give them a unique flavor, home cooks always add spices of their choice during pickling:

• garlic,
• dill,
• celery,
• cherry, currant or oak leaf,
• horseradish root,
• even different fruits.

Each of the additives imparts a distinct flavor to the lightly pickled cucumbers, making them unique every time. That's why they're so popular. The only drawback of these quick-pickled cucumbers is that they're not suitable for winter storage.

Preparing the ingredients

Every housewife has her own time-tested and beloved recipe. But no matter which one you choose, the key is choosing the right cucumbers. The success of the dish depends on their selection. So, the cucumbers should be:

• straight from the garden;
• not particularly large;
• strong;
• with dark thin skin;
• thin-skinned;
• equal in size;
• with pimples.

The most delicious and healthy cucumbers are undoubtedly those grown at home. When calculating the amount of ingredients, the following rule applies: one kilogram of cucumbers per liter of water.

The cucumbers and sparkling water are ready. You'll also need: 3-5 cloves of garlic, three tablespoons of salt, and a small bunch of dill (or umbrellas).

Salting cucumbers with mineral water means creating a true culinary masterpiece in a short time and with minimal effort.

Step-by-step cooking instructions

Lightly salted cucumbers in mineral water do not require pre-soaking, which significantly reduces the time it takes to pickle them.

1. Wash the green cucumbers and trim both ends. Cut the garlic cloves into slices or simply score them.
2. Place half of the dill on the bottom of the pickling vessel.

Glass jars, bowls, or saucepans, or even thicker plastic bags, will work as containers. Deep sterilization isn't required; holding the jar over steam for a few minutes and rinsing with boiling water before use is sufficient.

3. Arrange the cucumbers on top of the greens, sprinkling them with garlic, and cover them with the remaining half of the dill. If you have a lot of cucumbers, you can use several layers.
4. Dissolve salt in sparkling water. To prevent all the carbonation from escaping, mix a small amount of water with the salt, then add the rest. Now you can pour the brine over the cucumbers.
5. Cover the container with a lid and place in a cool place for 24 hours.

After the allotted time has passed, taste your lightly salted cucumbers and enjoy their crunch. Using this step-by-step recipe, an experienced cook can create a multitude of variations. Let's talk about them.

What can be added to cucumbers?

If you're paying attention to what's still ripe in your garden, you'll definitely want to break the rules and spice up your usual recipe by adding something unexpected to traditional ingredients, subtly transforming the flavor of your favorite snack. Any vegetables, fruits, and berries will work, adding a unique flavor to the brine, and therefore, to the cucumbers themselves. Among the most common additions:

Oak leaves, currant leaves, horseradish leaves

Oak and currant leaves, as well as horseradish (both leaves and root), add extra strength to lightly salted cucumbers. In the good old days, cucumbers were pickled exclusively in oak barrels, so they could later boast and compare theirs to their neighbors', seeing which ones were firmer and crispier. Blackcurrant leaves not only impart a pleasant aroma but also inhibit the growth of unwanted bacteria. Their bactericidal properties have long been known.

Adding horseradish to pickling cucumbers gives them a special flavor. It adds strength and protects against bacteria. Some cooks even use horseradish leaves to wrap them. Needless to say, the resulting product is delicious.

Hard sour apple

If you've decided to pickle cucumbers in mineral water for a piquant snack, you'll need firm, sour (sometimes sweet and sour) apples, and they must be from a tree. The ones you buy in supermarkets aren't the best option. You don't even need to peel your own apples; just wash them thoroughly and remove the core. They'll impart a delicious aroma and subtle flavor to your lightly pickled cucumbers, and they'll look beautiful on the table.

Plum "Hungarian"

If you prefer a delicacy with a more spicy and tangy taste, and there are ripe ones in the garden plums - a solution has been foundIt's better if it's "Hungarian." Many cooks agree. Contrary to popular belief, you won't ruin cucumbers with plums. On the contrary, you'll serve an appetizer with an unusual and aromatic flavor.

Zucchini

After such unusual additions, this vegetable paired with cucumbers won't surprise anyone anymore. Choose young zucchini. This cucumber-zucchini appetizer will be excellent. Two in one, and you'll save time.

Try making lightly salted cucumbers with mineral water. Experiment! A creative touch is perfectly appropriate here; each new spice you add will create new flavor nuances. It's no wonder this recipe is so popular: simple, quick, and produces excellent results.