Pickled cucumbers from Alla Kovalchuk. Lightly salted cucumbers: a simple and quick recipe. Secrets of preparing lightly salted cucumbers

Cucumbers in winter are one of the most best snacks. You can prepare a variety of salads with them; crunchy cucumbers from Alla Kovalchuk have long become a favorite among housewives. The simplicity of the recipes from the folk craftswoman and the availability of ingredients made these cucumbers for the winter simply an excellent option for quick and tasty preparation.

Crispy cucumbers for the winter from Alla Kovalchuk

The recipe for cucumbers below is based on 1 liter, but you can increase the amount of products proportionally. Not everyone likes to close them in three-liter jars at once, so each housewife herself looks at how many cucumbers her family uses over the winter. For pickling, it is better to take small cucumbers, which will look beautiful both in the jar and on the table. All other ingredients for pickling crispy cucumbers according to Alla Kovalchuk’s recipe can be picked in the garden at the dacha or bought at the market. For 500 grams of cucumbers you will need:

1 horseradish leaf;
2 cherry leaves;
2 currant leaves;
several sprigs of dill;
½ bay leaf;
1-2 peas of allspice;
1 clove of garlic;
30 g sea salt;
1 liter of purified, good filtered or good well water.

Cooking crispy cucumbers according to Alla Kovalchuk's recipe

First you need to soak the cucumbers for an hour, while they are wet, prepare jars, spices, salt and all other ingredients. You will also need to prepare a warm place where the jars will ripen.

In each clean jar, place horseradish leaves at the bottom, as well as well-washed cherry and currant leaves and a sprig of fresh dill for flavor, then add larger cucumbers. Place smaller cucumbers on top and cover with leaves again. Add garlic, whole bay leaf and sea salt.

Now you need to send all the jars to a warm place so that the cucumbers according to Alla Kovalchuk’s recipe can stand and foam. To do this, they must stand for 3 days, lightly covered with lids.

Then you need to collect the foam, pour the brine into a separate pan, dilute it slightly with water and boil for 5 minutes. Skim off any foam that has formed again.

After this, you need to sprinkle the cucumbers with dry mustard to taste and pour hot brine over them. Now order the future crispy cucumbers from Alla Kovalchuk under sterilized lids, then turn the jars with cucumbers upside down, this is necessary so that the remaining air comes out and the preservation lasts longer. Now you need to wrap the jars with an old blanket as usual and let them cool completely.

Store the finished preserves in a cool, dry place, such as a cellar or pantry. These crispy cucumbers are a great appetizer for vodka or salads. But remember, or other alcohol if you rest in the evening, so that you can be a cucumber in the morning.

Lightly salted cucumbers! The recipe we offer is very easy to prepare, and you can enjoy the crispy pickles in just a day! You don't have to pour boiling water over the cucumbers, and you can avoid generally accepted standards in preparing this pickle. Read the most interesting secrets of our recipe for lightly salted cucumbers, which you can eat in just a day.

Secrets of preparing lightly salted cucumbers

There are three little secrets that will help you get perfect lightly salted cucumbers:

Secret #1: It is better to choose bright green vegetables for the recipe for lightly salted cucumbers. Give preference to the variety with “pimples”.

Secret #2: You should not pour boiling water over the cucumbers; they will turn out crispy without this process, which only complicates the preparation.

Secret #3: For the recipe for lightly salted cucumbers, you can use sea salt or medium-ground stone salt. To further speed up the pickling of cucumbers, the tips on both edges need to be cut off a little, for better penetration of the brine into the vegetables.

Recipe for lightly salted cucumbers

Ingredients:

fresh cucumbers – 2 kg
salt – 3 tbsp. l.
fresh dill (sprigs) – 1 bunch.
fresh garlic – 1 head.
boiled or filtered water – 6-7 tbsp.

Preparation:

1. Thoroughly wash the cucumbers (preferably small) and greens.

2. Divide the unpeeled garlic head into individual cloves and crush them using a masher or a wide knife blade.

3. Pour filtered or boiled chilled water into a bowl and add salt. Mix.

4. Place half of the coarsely chopped herbs and part of the garlic cloves on the bottom of a three-liter jar or container.

5. Then we pack the cucumbers tightly, first standing and then lying down, until we fill the entire jar.

6. Place the rest of the garlic and dill on top.

7. Stir the saline solution again, preferably until the salt is completely dissolved.

8. Pour the resulting solution over the cucumbers, cover with a lid or gauze and leave at room temperature for about a day.

9. After this, remove the container and store it in the refrigerator.

Bon appetit!

They are the decoration of any table, they add the perfect taste to many dishes! Today « !» gives you crispy and fragrant pickles, spicy pickles and original fried cucumbers. The secrets of preparing canned food are revealed by the inimitable Alla Kovalchuk. Guest of the episode - comedian Evgeny Nikishin.

Are your pickle jars exploding? Do the cucumbers shrink and some become moldy? From today, forget about these problems! Nadezhda Matveeva and the unsurpassed Alla Kovalchuk have prepared for you three incredible cucumber recipes: homemade, juicy and crispy pickles, spicy pickled cucumbers, and incredibly tasty, spicy Chinese fried cucumbers with an original ginger note.

Together with KVN star Evgeny Nikishin you:

learn to choose cucumbers so that they always come out crispy,

you will learn what to do so that these vegetables are evenly salted and do not become moldy

and also unique secrets: how to avoid exploding cans of preserved food

Everything will be delicious. Broadcast from 07/13/14 Cucumbers. Watch online

PART 1

PART 2

“This is the second time we’ve met Evgeny Nikishin on the set. I absolutely love working with him. We have very similar characters. We are both playful, fast and active, so the atmosphere on the site becomes like home. To be honest, I don’t watch stories with my participation - I don’t have enough time. But I managed to see the episode with Zhenya. It was very cool, easy and not stressful - just like in life. It seems that we were not visiting Nadya, but in my kitchen (laughs) - said Alla Kovalchuk - Zhenya coped with all my tasks perfectly. I have stars who, when you ask them to do something, say: “Maybe it’s not right?” However, Zhenya always did what I told him, absorbing everything like a sponge. He is a very obedient, exemplary and talented student.”

RECIPE FOR PICKLES

For one three-liter jar:

1.5 - 1.7 kg of fresh pickling cucumbers
2 young horseradish leaves
5 cherry leaves
5 currant leaves
1 sprig of dill
2 bay leaves
5 allspice balls
Mustard seeds - 1 tsp
2 cloves garlic
100 g sea salt
3 liters of water (bottled, spring or filtered)

Soak the cucumbers in water for at least an hour. Place horseradish, cherry and currant leaves and a sprig of dill at the bottom of a clean jar without chips or cracks. Place large cucumbers tightly. They should be positioned vertically.

Place smaller cucumbers on top. Then cover them with horseradish, cherry and currant leaves. Add garlic, pepper, bay leaf, salt.

Fill with cold purified water. Close the jar with a nylon lid and shake well to dissolve the salt.

Send in a warm place for three days dark place, lightly covering with a lid.

Then collect the foam from the jar. Drain the brine into a separate bowl, add 100 ml of water and boil for about 5 minutes. Skim off the foam.

Sprinkle the cucumbers with mustard or place it after wrapping it in a clean white cotton cloth.

Slowly pour boiling brine over the cucumbers to the edge of the neck of the jar, and cover with a sterilized lid. Turn it upside down and check that there is no leakage or hissing coming from under the lid.

Store pickles in a cool, dark place.

RECIPE FOR CZECH PICKLED CUCUMBERS

For one liter jar:
500 g small pickling cucumbers
1/3 medium carrot
1/3 horseradish root
1 sprig of dill

For the marinade:
250 ml water (bottled, spring or filtered)
70 ml vinegar (9%)
40 g sugar
20 g sea salt (ordinary salt is fine)
3 g allspice
3 g mustard seeds

Soak the cucumbers in water for at least an hour. Wash and sterilize jars and lids. Combine all the ingredients of the marinade, bring to a boil and simmer for 5 minutes. In each jar, put 3 carrot rings, a piece of horseradish root, and a sprig of dill.

Place the cucumbers tightly (but without compacting them) into jars and pour hot marinade over them.

Place the jars in a saucepan with hot water and pasteurize over low heat for 15-20 minutes. Roll up the jars, turn them upside down and check that the lids are not leaking.

Cover the jars with an old coat or blanket and leave to cool.
Store pickled cucumbers in a cool, dark place.

RECIPE FOR CHINESE FRIED CUCUMBERS

Ingredients:
500 g fresh cucumbers
1 chili pepper
3 tbsp. l. sunflower oil

For refueling:
1 chili pepper
10 g fresh ginger
1 tbsp. l. sunflower oil
30 g butter
30 ml soy sauce
1 tsp. vodka
1 tbsp. l. vinegar
1 tbsp. l. Sahara
To serve – a few green onions.

Peel the chili from seeds and finely chop into strips. Peel the cucumbers, cut them in half lengthwise, remove the seeds and cut the cucumbers into strips.

Place cucumbers and chili pieces in a very hot frying pan with a small amount of sunflower oil, fry over high heat for no more than a minute.

For the dressing, cut the pepper and ginger into strips and place in a hot frying pan with a small amount of sunflower oil. Add soy sauce, vodka, vinegar, sugar and, stirring continuously, heat the mixture. Add butter. Stir. Then refrigerate. Place the fried cucumbers and peppers on a plate, pour over the dressing and sprinkle with finely chopped green onions.

Based on materials from the site smachno.stb.ua/

INGREDIENTS (for a 3-liter jar)

Pickling cucumbers - 1.5 kg
Young horseradish leaves - 2 pcs.
Cherry leaves - 5 pcs.
Currant leaves - 5 pcs.
Dill - 1 bunch
Bay leaf - 2 pcs.
Allspice peas - 5 pcs.
Garlic - 2 cloves
Sea salt - 100 g
Water (bottled, spring or filtered) - 3 l

PREPARATION METHOD

Soak the cucumbers in water for at least an hour. Place horseradish, cherry and currant leaves and a sprig of dill on the bottom of a clean jar without chips or cracks. We place large cucumbers tightly, they should be positioned vertically.

Place smaller cucumbers on top. Then cover them with leaves of horseradish, cherries and currants. Add garlic, pepper, bay leaf, salt. Fill with cold purified water.

Close the jar with a nylon lid and shake well to dissolve the salt. Place in a warm, dark place for three days, slightly covered with a lid.

Then we collect the foam from the jar. Drain the brine into a separate bowl, add 100 ml of water and boil for about 5 minutes. We remove the foam.

Sprinkle the cucumbers with mustard or add it after wrapping it in a clean white cotton cloth.

Slowly pour boiling brine over the cucumbers to the edge of the neck of the jar, and roll up with a sterilized lid. Turn it upside down and check that there is no leakage or hissing from under the lid.

We wrap the jars (for example, with a blanket) and leave to cool.

Store pickles in a cool, dark place.

Pickled cucumbers in Czech style

INGREDIENTS (per liter jar)

Pickling cucumbers (small) - 500 g
Carrots - 13 pcs.
Horseradish root - 13 pcs.
Dill - 1 sprig

For the marinade:

Water (bottled, spring or filtered) - 250 ml
Vinegar (9%) - 70 ml
Sugar - 40 g
Sea salt - 20 g
Allspice peas - 3 g
Mustard seeds - 3 g

PREPARATION METHOD

Soak the cucumbers in water for at least an hour. We wash and sterilize jars and lids. Combine all the ingredients of the marinade, bring to a boil and simmer for 5 minutes. In each jar we put 3 carrot rings, a piece of horseradish root and a sprig of dill.
Place the cucumbers tightly (but without compacting them) into jars and fill them with hot marinade.

Place the jars in a pan with hot water and pasteurize over low heat for 15-20 minutes. We roll up the jars, turn them upside down and check that the lids are not leaking.

We wrap the jars (you can use an old coat or blanket) and leave to cool.

Store pickled cucumbers in a cool, dark place.