Summer is the time when crispy lightly salted cucumbers occupy our tables. special place, as they are valued for their taste and retain this excellent aroma fresh cucumbers. Of course, there are plenty of cooking recipes, and lately housewives have been sharing their secrets quick salting, which do not affect the taste of this snack.

For many summer residents and gardeners, the time for fresh cucumbers to ripen comes in June. And then they begin to eat them fresh, in salads, sliced, and, of course, they begin to pickle them. And despite the simplicity of their preparation, I would say that, by and large, this is a whole art. Some people like spicy cucumbers, while others, on the contrary, don’t really like a lot of spices.

Today we will look at recipes for lightly salted, crispy cucumbers at home. Hot and cold methods, cooked in a pan or in a bag. So let's get started!

In principle, everything is calculated very simply; according to the rules, we need to take one level tablespoon of coarse rock salt per liter of water. Although you need to take your own preferences into account. For example, if you like cucumbers not very salty, in this case 1/2 tablespoon will be enough.

And what else is very important! It should not be forgotten that those cucumbers that have not yet been eaten and are in brine, they continue to be salted. And as a result, every day, even if we take the standard calculation of salt per 1 liter of water, the cucumbers will salt out and become more and more salty. So no need to cook lightly salted cucumbers in large quantities, and it is better to prepare every day, fresh, aromatic and tasty vegetables.

Recipe for quick cooking of lightly salted cucumbers in a saucepan

Ingredients:

• Cucumbers – 2 kg
• water - 1 liter
• vinegar - 0.5 teaspoon
• salt - 2 tbsp. l
• garlic and dill with umbrellas - to taste.

Cooking method:

First of all, wash the cucumbers in cold water. Then we cut off the tails on both sides and put them in water for about two hours. After which you can make cross-shaped cuts on each side so that the vegetable can be salted faster.

Now we prepare the brine and for this you need to mix water, salt and vinegar. We take enough water to cover all the cucumbers, the proportion is one liter, one tablespoon of salt. The cooking time will depend on the temperature of the brine; if you pour it hot, then the cucumbers will be ready after the fact, but if you use cold brine, then you will have to wait three days. So, in this case we choose the fast, first option.

Place a plate on top and put pressure on top. Leave for a day at room temperature. After which the lightly salted cucumbers will be ready. Eat for your health.

Quick recipe for lightly salted cucumbers with sugar in a bag

Ingredients:

• Cucumbers – 1 kg
• garlic - 1 head
• dill with umbrellas - 1 bunch
• salt - 1 tbsp. spoon
• sugar - 1 tsp.

Cooking method:

To make the cucumbers crispy, soak them in cold water for a couple of hours. Then finely chop the dill and garlic.

Then we take the cucumbers out of the water, cut off the ends and put them in a bag. Add salt and sugar and chopped garlic and dill.

Now take the bag and shake it so that all its contents are thoroughly mixed. Let out as much air as possible from the bag and tie it tightly. To be on the safe side, I used two bags as they are very thin.

After which we put them in the refrigerator for at least five hours. The only thing you need to do is take it out after two hours, shake it well and put it back until the required time is up. After which we take them out and devour them by both cheeks!

How to cook lightly salted cucumbers in hot brine

Ingredients:

• Cucumbers – 1 kg
• garlic - 5-7 cloves
• hot pepper— 0.5 pcs
• horseradish leaves - 5 pcs
• dill - 1 bunch
• sugar - 1 tbsp. l
• salt - 1 tbsp. l
• bay leaf— 1 piece
• black peppercorns - 7-10 pcs.

Cooking method:

At the bottom of the pan we place washed horseradish and dill leaves, half of chopped garlic, for spiciness and aroma we add half of hot pepper and place cucumbers from which the tails have been cut off on both sides.

Add black peppercorns, bay leaves, chopped garlic and cover it all with dill and horseradish leaves.

Now we are preparing the brine and for this we need one liter of boiling water, in which we dilute one tablespoon of salt and sugar. Pour the resulting liquid over the cucumbers and leave them to salt for 10-12 hours at room temperature.

And then we serve them to the table.

Classic recipe for lightly salted cucumbers for a 2 liter jar

Ingredients:

• Cucumbers before filling the jar
• dill with umbrellas - 1 bunch
• garlic - 3 cloves
• large not sea ​​salt- 2 tbsp. spoons
• boiling water.

Cooking method:

The jar is not sterilized, just rinse it thoroughly and put chopped garlic and dill on the bottom.

And on top we put cucumbers thoroughly washed in water and you can put dill umbrellas on them. Add rock salt. Then fill the contents with boiling water and close with a nylon lid.

Then we take the jar by the lid and carefully twist it in different directions so that all the salt dissolves. Leave the jar until it cools completely, and only then put it in the refrigerator so that the cucumbers cool a little. Not like this the hard way preparing lightly salted cucumbers.

Recipe for crispy lightly salted cucumbers in cold water

Ingredients:

• Cucumbers – 1 kg
• chili pepper - 2 pcs
• garlic - 1 head
• horseradish root - 3 pcs.
• horseradish leaves - 5 pcs
• dill - 1 bunch
• salt - 2 tbsp. spoon.

Cooking method:

Soak the cucumbers in cold water for two hours. Next, take them out and wipe them dry. Then we lay them out in layers: first a layer of spices, and on them a layer of cucumbers and in that order until the end, where we lay horseradish leaves on top of the cucumbers.

Now we make brine at the rate of 2 tablespoons per liter of water. Dissolve the salt in hot water, let it cool completely and pour the cucumbers with this brine.

Place a plate on top and press down with pressure. We put it in a cool place for two days, and then take it out and eat it.

Recipe for crispy lightly salted cucumbers for the winter (video)

Bon appetit!!!

Which housewives prepare from fresh vegetables. The product contains a minimal amount of calories and can be used in various diets as a separate dish, as well as in pickles and soups. Salting does not require much time, the products are accessible and available in every home. We will look at quick pickling of cucumbers in several options.

Quick pickling of cucumbers

In order to get lightly salted cucumbers you need:

• Wash them
• Soak in water to ensure crispy consistency.
• Fold into enamel pan,
• Pour in freshly prepared brine.

For fixation, you can put oppression on top.

Classic cooking recipes require only 3 ingredients:

prepared vegetables,

Cucumbers are selected the same size, preferably small. Varieties with thin skin and pronounced pimples pickle faster. It is not advisable to use sea and iodized salt; ordinary table salt is sufficient. Coarsely granulated salt gives the fruit a special taste, and fine grinding softens the product every day, reducing crunch.

There are many recipes that allow you to quickly pickle cucumbers and enjoy them a few hours later. All components can be replaced by adding your preferred seasonings to the recipe.

The most preferred recipe by modern housewives is pickling in a bag without brine, which will save time without affecting the taste.

Pickling cucumbers in a bag without brine

Take a dozen washed cucumbers and make small cuts on their surface. The fruits are stacked in plastic bag, add a tablespoon of salt, a teaspoon of granulated sugar, a few grains of coriander and 2-3 peas of allspice. After tying the bag, you need to shake it to distribute the spices evenly. Leave overnight kitchen table, can be served for breakfast.

Pickled cucumbers in a bag with garlic

Cucumbers pickled in a bag with garlic can be used as a base for preparing various salads. Thanks to simple actions The cooking time for vegetables is reduced to 2-3 hours. Prepared cucumbers in the amount of 10-13 pieces are cut lengthwise and placed evenly. Add 1.5 tablespoons of salt, finely chopped horseradish root, 4 chopped garlic cloves, bay leaf to the bag, shake gently several times.

Hot salting

Hot pickling is rarely used by housewives for whom the bright, rich color of a cucumber is important, for example, as a decoration for some dish. This method takes more time than the first ones. A liter of water must be boiled, adding a tablespoon of salt into it and stirring until completely dissolved.

Place washed and scalded cucumbers (1 kg) in a container, add a peeled head of garlic and a small pod of hot pepper, tear the tarragon stems and horseradish leaves with your hands. Pour in brine and press down with pressure. After the liquid has cooled, the product is ready for use.

Salting in cold water

Salting in cold water is not very popular due to the time spent, at least two days for infusion. The glass jar is washed and sterilized. 3 garlic cloves, a couple of dill sprigs, and currant leaves are placed on its bottom.

A tablespoon of salt is dissolved in a liter of cold water, the brine is poured into a container. Top layer should be the same spices as on the bottom. The dishes should not be covered; after foam appears, it is removed. Then the workpiece is moved to a cool place, such as a cellar or refrigerator.

To get a product that is immediately ready to eat, cucumbers can be cut into rings, mixed with seasonings and mixed with your hands until the juices are released.

IN traditional recipes You can add mustard seeds or powder, use mineral water as a brine, vinegar. It is best to salt the product in ceramic, enamel or glass containers; it does not affect the taste. Spring water is the priority, while it is advisable to leave tap water for 24 hours.

Many people believe that fast food cannot be tasty. And they are extremely mistaken. For example, on a quick fix You can make delicious lightly salted cucumbers. After some time, depending on the salting method, you will be able to enjoy a crispy delicacy that no one can resist.

Previously, we learned that cucumbers can be pickled in several ways - in a jar, pan, and even. Today we will discuss in detail the preparation of snacks in brine. As you know, this method is divided into 2 types - cold and hot pouring. Each of them has its own advantages and is good in its own way. I love both and simply alternate cooking options so that my loved ones don’t get bored.

To complement the brine with bright flavors, some add apple, leaves fruit bushes, lemon, aromatic and spicy herbs. But even the classic recipes are very good. The main thing is to achieve perfect result, you need to follow several rules:

1. Banks must be sterilized before use. Otherwise, you risk getting a quickly deteriorating product, and this is the best case scenario. At worst, it can be harmful to your health. Any container in which you are going to cook must be perfectly clean.

2. For lightly pickled cucumbers, it is better to choose pickled varieties. They are easily identified by the presence of frequent small pimples. They also have elastic flesh and thin skin. Soft and watery specimens are not suitable.

3. Don't overdo it with salt. If you think that the more salt you add, the faster dish will be ready, then you are mistaken. Excess of this ingredient can soften the structure of the vegetable. Especially if you choose fine salt for this. Need a big one!

In addition, there are many other aspects that, if followed, will help you achieve success. We will discuss them below.

When the desire to enjoy your favorite snack suddenly grabs you by the throat, and you have to wait at least 12 hours for regular salted salts - don’t worry! I'll introduce you to extra quick recipe, which will allow you to satisfy your desire in just a couple of hours.

Despite all the speed of preparation, they turn out very tasty and aromatic. You prepare them and you will understand everything yourself.

Ingredients:

1. 1.5 kilograms of small, young, strong cucumbers;
2. 1 bay leaf;
3. 1 bunch of dill;
4. approximately 1 dessert spoon of coriander seeds;
5. 5 cloves of garlic;
6. 1 red hot pepper;
7. 1 heaped tablespoon of coarse salt;
8. 30 grams of sand;
9. 2 plastic bags.

Choose cucumbers that are firm and firm. It is advisable to select pickling varieties for this. If you have limp vegetables, it is better to initially soak them for 6-8 hours in ice water.

They need to be washed, cut off the ends and dried on a napkin.

The size of the vegetables depends on how soon you are going to salt them. If your plans include eating them after 2-3 hours, then it is better to divide them into halves or even circles. It is better to marinate whole cucumbers for about 12 hours to achieve perfect pickling.

We're going to enjoy the snack in a couple of hours, so we'll cut them in half. Place the cucumbers in a bag. Add chopped dill to them. I use both greens and stems.

Prepare spices for pickling. To do this, combine salt and sugar in a small bowl. Lightly crush the coriander in a mortar. Rub it not into flour, but into a state of depression. We do this to give coriander the opportunity to fully reveal its aromatic capabilities.

Add it to the salt and sand mixture. Chop the bay leaf a little with your hands and send it there.

Now you need to add chopped garlic and chili peppers to a bag of vegetables. Sprinkle the spice mixture on top.

Seal the bag and shake gently so that the ingredients thoroughly coat each cucumber.

If you are using a regular packaging bag, it is better to put on another one so as not to lose the juice released by the cucumbers. Its leakage will not only cause inconvenience in refrigerator, but will also affect the quality of the salting, because its presence is important in this matter.

Leave the bag of salted salts on the table for half an hour.

Then put them in the refrigerator for 2-3 hours. After this time, the sample can be taken.

The results are incredibly tasty and aromatic cucumbers that are easy to prepare and quickly serve. I often serve these cucumbers with a vegetable or cereal side dish, as well as with meat. But even if you only put a plate of cucumbers on the table, it won’t last long - it will be snatched up in an instant.

Lightly salted cucumbers in a bag with garlic and dill

These cucumbers are prepared in minimal time and they turn out great. All you need is fresh young cucumbers, spices, garlic and dill.

Remember that too much garlic can adversely affect the crunch of cucumbers. Therefore, for one and a half kilograms of vegetables, 2-3 large or 5 medium slices are enough.

Required ingredients:

1. 1.5 kilograms of small cucumbers;
2. 2 cloves of garlic;
3. 1 laurel;
4. 5 peppercorns;
5. 1 dessert spoon of whole coriander peas;
6. 1 bunch of dill;
7. 3 currant leaves;
8. 30 grams of granulated sugar;
9. 2 tablespoons of coarse salt.

It is better to use coarse salt for lightly pickling cucumbers. Fine salt can have a bad effect on the structure of lightly salted vegetables. It may soften and become wobbly.

To make salt and seasonings saturate the vegetables faster, remove their tails literally a couple of centimeters.

At the end of preparing the snack, we will also need 2 plastic bags. Insert the first one into the other one and put the cucumbers into it. A double layer will help avoid leakage of the secreted juice, which is necessary for pickling cucumbers.

Add salt, sand, coriander, peppercorns, chopped bunch of herbs, bay leaves, currant leaves and chopped in a convenient way garlic

Tie both bags tightly and shake, actively distributing the spices among the cucumbers. Leave the cucumbers on the table for 2-3 hours.

After the specified time has passed, refrigerate the bag for another 8 hours. Then you can try to see if our appetizer is thoroughly marinated.

You will feel the aroma as soon as you start opening the package. The cucumbers have acquired a yellowish tint, which means they are ready.

I can already hear that delicious crunch! Bon appetit!

How to pickle cucumbers with cold mineral water (recipe for crispy lightly salted cucumbers)

I consider this recipe one of the fastest and most versatile. Therefore, once a week this snack appears on the table. We eat it just like that, and in addition to a side dish. Especially, cucumbers are delicious with mashed potatoes.

Ingredients:

1. 1 kilogram of cucumbers;
2. coarse sea salt - 3 level tablespoons;
3. 1 liter of carbonated mineral water;
4. dill - 1 bunch;
5. 5 medium cloves of garlic.

Wash the cucumbers and trim the ends.

With a jug of mineral water, add salt. This is where sparkling water is important. Because the presence of bubbles directly affects the crunch of cucumbers. This is my secret ingredient that I share with you.

Salt, in turn, also requires correct selection. It must be large. Finely ground iodized salt can adversely affect the elasticity of the vegetable.

Stir the solution and leave it alone while you prepare the other ingredients.

Crush the garlic with a knife, unpeeled. Coarsely chop the dill along with the stems and place half on the bottom of the dish. In this case, we took an enamel saucepan.

Add half of the crushed garlic to it.

The cucumbers will lie in a dense layer on a fragrant pillow. They need to be lightly crushed without damaging the fruit.

Cover them with the remaining dill and garlic on top. Stir the water in the jug again and pour it over the cucumbers. If there is not enough liquid, just add more.

Cover this entire beautiful green composition in carbonated brine with a lid and put it in the refrigerator for a day. Within 24 hours you will have a unique opportunity to enjoy the harmonious taste of cucumbers.

I love this delicacy for its versatility. They can be successfully combined with other dishes and simply slipped to children as a replacement for their favorite chips.

Crispy lightly salted cucumbers with hot brine

The main advantage of the hot method over the cold method is faster cooking times. The boiling water cooks most of the vegetable, allowing for extra marinating. As a result, we get the most delicate cucumbers with a refined and piquant taste.

We've already looked at many hot brine recipes. This time I will introduce you to in an original way pickling. We will salt them together with apples. This will give the vegetables a slight dessert note.

Ingredients:

1. 1 kilogram of pickling cucumbers;
2. 2-3 medium apples;
3. 1 bunch of fresh dill;
4. a couple of leaves of a currant bush;
5. 1.5 level tablespoons of salt;
6. 3 cloves of garlic;
7. 1 liter of water.

Wash the dill and leaves and divide into 2 parts. We already know what this is for. Namely, the first one will lie on the bottom of the dish, and the second one will cover the cucumbers.

Wash the cucumbers and soak in ice water for several hours. It's better to do this at night.

Place the cucumbers tightly on the bed of herbs. Place apples, previously washed and cut into slices, on the second layer of herbs. Add garlic.

Pour 1 liter of water into a saucepan, bring to a boil and dissolve the salt. Pour this solution into a container with cucumbers and apples. Then cover with a lid and leave for 5-6 hours. The dishes must be refrigerated for another 8 hours.

The next morning you can try your result. In this case, you can eat both cucumbers and apples. The taste is indescribable. Better try it yourself.

How to prepare crispy lightly salted cucumbers at home using cold brine

As we have already said, there are two methods of pickling with brine - cold and hot. We'll talk about the hot stuff later, but we'll discuss the cold stuff right now.

I love this recipe because after pickling the cucumbers, they look just like the picture. Cold water energizes them, preserves beneficial microelements and natural taste. They turn out incredibly appetizing and crispy.

Also, this method seems to me to be the safest since you don't have to deal with high temperatures. My family loves this delicacy and asks for more every time. Try it too, you won’t regret it!

Ingredients:

1. peppercorns - 4 pieces;
2. sprigs of dill along with trunks;
3. 4 cloves of garlic;
4. horseradish leaves;
5. 1 liter of cold water;
6. 2 tablespoons salt.

For preparation, you can take any deep container. In this case we will use a saucepan.

Pay attention! If you are also going to cook a snack in a pan, then choose it seriously. The dishes must be made from stainless steel or with enamel coating. Containers with chips and cracks will not be suitable.

Cucumbers, especially if they have been plucked from the bush for more than 3 days, must be filled very cold water for several hours. As the liquid warms up at room temperature, it needs to be changed.

Tear the dill and horseradish into large pieces with your hands. Chop the garlic into medium cubes; it is better not to put it through a press. In general, we don’t have to grind all these ingredients. But by doing this, we give them the opportunity to fully reveal their aromatic charms in the brine and the cucumbers will be saturated with them faster.

Divide dill, horseradish and garlic into two parts. The first will lie at the bottom of the jar, feeding the fruits from below, and the second will cover the vegetables and nourish them from above. This way we will get a richer taste in a short time.

Place the first part of herbs and garlic in a dry and clean saucepan, at the bottom. Then arrange the cucumbers tightly and cover again with herbs and garlic. Sprinkle the composition with peppercorns on top. If desired, you can add currant leaves.

Let's move on to preparing the brine. A liter of cold mineral water(you can use regular filtered one) completely dissolve the salt. Pour the resulting liquid into the pan and put it in a cold room for a day.

If the cucumbers sit a little longer than expected, they will become saltier and richer. So, if you prefer it that way, you can let it brew longer.

The snack turns out very crispy and tasty. By the way, the garlic has already been pickled and can be eaten. Try it!

Delicious cucumbers in brine with garlic and dill

It’s no secret that garlic and dill give this delicacy a special aroma. These two ingredients are very common in recipes. You can, of course, do without them, but when these products are present in the jar, it tastes better.

The special aroma of dill and garlic is revealed by boiling water, so we will consider this recipe using hot brine. These cucumbers turn out to be more tender and piquant, with a light and inviting crunch. And the lemon present in the brine will provide a unique sourness.

Ingredients:

1. 1 kilogram of dense medium cucumbers;
2. 2 caps and 2 bunches of dill;
3. 4 cloves of garlic;
4. 1 lemon (recommended)
5. 4 peppercorns (allspice or black);
6. 2 tablespoons salt;
7. 1 teaspoon granulated sugar;
8. 1 liter of water

Rinse the cucumbers and cover with ice water. Leave alone for 3-4 hours. Then drain the liquid, dry the vegetables with a towel and cut the cucumbers into slices.

Wash and dry all plants for marinade. Place a bunch and 1 cap of dill, 2 cloves of chopped garlic on the bottom of a sterilized jar. Place the cucumbers tightly on top in a horizontal position. Place lemon slices between them and along the walls of the container. Sprinkle peppercorns on top. If desired, you can add some cilantro seeds.

Cover all this beauty with the remaining herbs and garlic. Meanwhile, place a saucepan with a liter of water on the stove and wait until it boils. Dissolve salt and sugar there. Immediately after boiling, pour brine into the jar.

Cover with a nylon lid and leave to cool. After this, the dishes should be taken to the basement or placed in the refrigerator overnight. The next morning you can take the first sample.

If you feel like the cucumbers haven’t been salted enough yet, you can leave them alone for a few more hours.

So, in a short time you can get wonderful and delicious salted salts. I cook this recipe very often. Try it too!

Crispy cucumbers in brine. How much brine is needed for 1 liter?

Many people adore this dish precisely for its pronounced crunch and juiciness. If you fall into this category, then this recipe is for you. Brine in cold water has the properties of saturating vegetables with crunch.

We will cook the cucumbers, this time in carbonated mineral water, which will add even more crispness and flavor. Any highly carbonated water is suitable for this and should be used immediately after opening the bottle so as not to lose a valuable dose of gases. Let's prepare the food in 1 liter jars so you can eat it all at once. After all, the line between lightly salted and simply pickled cucumbers is very thin, and after a few hours they change their status.

Ingredients:

1. 300-500 grams of fresh small cucumbers;
2. 2 currant leaves;
3. a small branch of cherry with leaves;
4. horseradish root (leaves can be used);
5. 3 peas of allspice or black pepper;
6. 1 tablespoon salt;
7. 300-500 grams of soda.

Usually, on liter jar, tightly packed with cucumbers, you need about a glass of water. If the jar is not completely filled, then more liquid is needed. Prepare 500 milliliters. If the brine remains, it's okay. If it’s not enough, you can just add water.

Soak the cucumbers in cold water for several hours. Then dry and remove the butts. If you are preparing large fruits, then they need to be divided into halves or several parts, depending on the size.

Rinse and sterilize the jar in a convenient way. Cut the horseradish root into pieces, break the twig in half, and tear the leaves into 2 parts. Place the first part of these ingredients on the bottom glass jar. Press the cucumbers tightly on top. Place the remaining ingredients for the marinade, except salt, on top.

Dissolve the salt in the water, stirring as thoroughly as possible so that no crystals remain. Fill the jar to the top so that the liquid level covers the entire contents of the container. Cover with a nylon lid and refrigerate for a day.

The next day you can invite your family to the table, greeting them with crispy cucumbers. You can eat them with any side dish. But they are especially good with potatoes and herbs! Bon appetit!

Video on how to cook cucumbers in brine

We can talk about lightly salted cucumbers for a very long time. Every home loves this delicacy. Absolutely all family members, including children, can eat it. The aroma of malosol not only stimulates a healthy appetite, but also perfectly removes hunger.

You can combine the dish with anything. This could be barbecue, mashed potatoes, pasta and much more. Even in pure form it flies off the table faster than chips or sunflower seeds.

Check out these other canning recipes:

• The skin should have pimples and black spines.
• Yellowish and overgrown cucumbers are not suitable for this pickling method.
• It is better to taste the cucumbers so that they are not bitter. Bitters are also not used!
• The skin should be dense. Then the cucumbers will turn out crispy.
• The best water for pickling is spring water. If you are in the city, use bottled water or mineral water. You can also boil it and filter it through a charcoal filter to purify and improve the taste of the water.
• Be sure to soak the cucumbers for at least 3 hours. This will make the cucumbers stronger and more elastic. This will affect the crunch in the finished product.
• Before adding cucumbers, glass jars must be soaked in a soda solution, then washed very thoroughly. warm water with soap. Rinse thoroughly and pour over boiling water. Dry.
• To sterilize jars, you can bake them in the oven at 110 degrees. Or boil them together with lids for 10-15 minutes. Lids are sterilized only in boiling water.
• Large cucumbers are placed on the bottom, if they are very large, then vertically. On top are small cucumbers. All cucumbers are laid as close to each other as possible. Spices are placed on the bottom, you can put them between layers of cucumbers. After pouring the brine, cover the cucumbers with currant and horseradish leaves.
• Use rock salt. Using a small one, there is a high probability of spoiling the cucumbers and they will turn out soft. And this contradicts our recipe! 50-60 g of salt are usually added to 1 liter of water. This is approximately 2–2.5 tbsp. salt. The brine can be cold or hot. If you use vinegar, it must be hot, but then you will end up with pickled cucumbers.

Did you like the recipes? Be sure to share them on social networks so as not to lose them. When the time comes and you try them in practice, tell us about your successes. Your opinion and experience is very important to us! Thank you for your attention. Until new, tasty and healthy meetings!

Sold in stores all year round, but only in summer they are worthy of becoming lightly salted. It’s easy to prepare them - you can even do it... in a plastic bag. And to make the snack “new” every time, apples, lime and celery will come in handy.

There are many methods and recipes for express pickling cucumbers. However, most housewives cook according to the same “proven” recipe from summer to summer. But in vain - the taste palette of the snack is bright and varied, so limiting yourself to one recipe is akin to a crime. In order to become a law-abiding cook, you need very little - just take note of a couple of ideas.

By the way, in addition to the “classic” presentation lightly salted cucumbers- as a snack, they can be safely added to salads - instead of salted and pickled ones, as well as to okroshka and sauces.

• There are three main ways to prepare lightly salted cucumbers: in brine (hot or cold), in their own juice and the “dry” method. Despite the serious differences in preparation, all the recipes have little tricks in common:
• The most best cucumbers for quick salting - small (but not gherkins), strong and thin-skinned, bright green and with “pimples”. “Pimples,” by the way, indicate that you have a pickling variety of cucumbers on hand, and not a salad (smooth) variety.
• It is better to take cucumbers of the same size so that in the end there is enough salt for everyone equally.
• To make the cucumbers especially crispy and dense, they need to be kept in cold water for 2-3 hours.
• It is imperative to cut off the ends of cucumbers: firstly, it is in them that nitrates can accumulate, and secondly, this way they will cook faster and better.
• When sending cucumbers into a container for pickling, it is better to place them vertically - they will be salted more evenly.
• Cucumbers should not be pressed tightly into a jar or other container: as a result of too close proximity, they will lose their crunchy properties.
• The jar or pan with lightly salted cucumbers does not need to be tightly closed; you can simply cover it with a napkin, since air is needed for the fermentation of the brine.
• In addition to the traditional bouquet of greens from dill, parsley, horseradish, cherry leaves and black currants, you can use oak, green anise umbrellas, and tarragon.
• Among the “classic” spices, cloves and hot pepper are considered.
• It is better to take coarse salt, sea salt is fine, but not iodized.
• To prevent ready-made lightly salted cucumbers from turning into “highly salted” cucumbers, it is better to store them in the refrigerator.

Method one. Lightly salted cucumbers in brine

If you pour cold brine over the cucumbers, they will be ready in 2-3 days. Hot (but not boiling!) brine gives a faster effect - you can try it after 8-10 hours. It is not necessary to prepare the brine in advance; you can do it simpler - put salt on top (at the rate of 2-3 tablespoons per 3-liter jar) and sugar in prepared jars filled with cucumbers, and then carefully pour boiled water over them. Then close the jar with a lid and shake it several times so that the salt dissolves evenly.

Except herbs and spices, you can add apples to the cucumbers. This fruit, traditional for pickles, will give cucumbers a specific sourness.

Recipe. Lightly salted cucumbers with apples

Ingredients: 1 kg of cucumbers, 2 green apples, 10 black peppercorns, small bunches of parsley and dill, 2-3 cherry leaves, 8-10 black currant leaves, 1 small head of garlic, salt.

Preparation. Wash cucumbers, apples and greens. Cut off the ends of the cucumbers. Cut the apples into 4 parts without removing the core. Separate the garlic into cloves and peel. Place cucumbers and apples in a jar or pan, interspersing them with herbs and garlic cloves. Add black pepper. Boil water, add salt (at the rate of 2 tablespoons per 1 liter of water) and mix thoroughly. Pour hot brine over cucumbers. After 8-12 hours you can try.

Method two. Lightly salted cucumbers in a bag

This method is especially useful at the dacha or picnic - no need to boil the water for the brine! Cucumbers that have been washed and dried on a towel should simply be placed in a container (any container, even a clean plastic bag will do) and sprinkled with salt and spices. The main thing is to first pierce the cucumbers with a fork or skewer, or even slightly cut them with a knife.

Recipe. Lightly salted cucumbers with lime juice

Ingredients: 1.5 kg of cucumbers, a bunch of dill with umbrellas, 6-7 black peppercorns, 4-5 allspice peas, 4-5 sprigs of mint, 4 limes, 1 teaspoon of sugar, 3.5 tablespoons of salt.

Preparation. Lightly crush the peppercorns in a mortar with sugar and a portion of salt - 2.5 tablespoons. Finely grate the zest from washed and dried limes and add salt and pepper to the mixture. Squeeze juice from stripped citrus fruits. Finely chop the dill stems and mint (leaves and stems). Cut off the ends of the cucumbers on both sides, then cut each cucumber into 2-4 pieces, depending on the size. Place them in a deep plate. Sprinkle the mixture from the mortar over the cucumbers, pour over the lime juice and stir. Then sprinkle with the remaining salt and chopped herbs and mix. After 30 minutes, the cucumbers are ready. Before serving, shake off the salt and most of the greens from the cucumbers.

You can pickle cucumbers using the “dry” method without cutting them. In this case, they will cook a little longer and definitely in the refrigerator.

Recipe. Lightly salted cucumbers with young zucchini

Ingredients: 1 kg of cucumbers, 1 kg of young zucchini, 3 tablespoons of salt, 1 teaspoon of sugar, 3 cherry leaves, 5-7 black currant leaves, 2 horseradish leaves, a bunch of dill with umbrellas, 3-5 cloves of garlic.

Preparation. Wash the cucumbers, dry them, trim the ends. Peel the zucchini and cut into slices. Grind dill and garlic, cherry, currant and horseradish leaves. Place all ingredients in a suitable sized container, close and shake well. Leave in a warm place for 1 hour, and then put in the refrigerator for 2-3 hours.

Method three. Lightly salted cucumbers in their own juice

The essence of this method is that instead of brine, the cucumbers are poured own juice, which can be prepared even from cucumbers that are not destined to become lightly salted - large and ugly. To obtain cucumber juice, peeled cucumbers can be rubbed through a sieve, crushed in a blender, or even passed through a juicer.

Recipe. Pickling cucumbers with hot peppers

Ingredients: 10 small cucumbers for pickling, several large cucumbers for “juice”, 3 cloves of garlic, 1 chili pepper, three leaves of horseradish, three umbrellas of dill, 3 tablespoons of salt.

Preparation. Peel large cucumbers and pass through a meat grinder. A three-liter jar will require approximately 1.5 liters of cucumber puree. Line the bottom of the jar with a sheet of horseradish, put an umbrella of dill and a clove of garlic cut in half. Place one tablespoon of salt on the greens. Fill 1/3 of the jar with cucumber mixture, lower some of the cucumbers for pickling, distributing them vertically. Top with horseradish leaf, dill, garlic and hot pepper. And again - a spoonful of salt. Add more cucumber mass and lay out a row of cucumbers. Add a spoonful of salt. Close the jar with a lid. After 2 days, you can try lightly salted cucumbers.

Advice. You can simplify the “layout” if you immediately add salt to the cucumber puree and mix it thoroughly. You can also pickle a couple of stalks of celery with cucumbers - lightly salted celery is also very tasty.

Crispy and aromatic pickles are not only a delicious joy for the whole family, but also the pride of any housewife. This appetizer takes pride of place on the Russian table. It goes well with meat, vegetables and simply boiled potatoes and herbs. Winter preparations often “swell”, turn sour and spoil. And lovers of this delicacy have to suffer without their favorite delicacy. Then lightly salted cucumbers come to the rescue.

Just the mention of them makes your mouth water. Crispy, brown-green in color, in a clear brine... mmm... And, most importantly, they can be prepared in a short time. But to enjoy them fully, you will have to wait a couple of days. I lightly salt cucumbers all year round. In winter and spring, of course, I do this less often, since I have to buy cucumbers in the store, and this is not always cheap.

This recipe is the most “fast-acting”. These cucumbers are marinated for no more than a day. We will marinate them using carbonated mineral water, which will make them even crispier.

To prepare you will need:

1. 1 kilogram of even and comparable in size cucumbers;
2. 1 liter of chilled sparkling water;
3. currant leaves - about 10 pieces;
4. garlic - 1 medium head;
5. horseradish - you can use both the leaves and the root;
6. dill - 1 fresh bunch;
7. table salt - 40-50 grams.

Dissolve salt in half the amount of water (500 grams).

The specified amount of garlic, currant leaves, horseradish and dill should be divided in half. The first part will go to the bottom of the dish, and the second will cover the cucumbers.

Chop the dill into the bottom of the saucepan. I do this with my hands; some are more accustomed to using a knife. Place currant leaves, chopped horseradish root or leaves here and cut the garlic into rings.

Place washed cucumbers in a dense layer on a fragrant pillow. If the tops are bitter, it is better to remove them. If the cucumbers are from my own plot and I am sure that there is no bitterness, then I usually do not remove the “butts”.

Grind the remaining ingredients on top in the same way.

Pour the cucumbers first with the solution of salt and mineral water that we prepared earlier, and then with the remaining 500 grams of soda.

The brine must be higher than the level of the cucumbers, otherwise unsoaked specimens will not be salted.

Place a round saucer on top and a press on it. This could be a jug or jar of water.

After a couple of hours, put the saucepan in the cold and the next morning you can enjoy juicy, crispy and cold cucumbers. The spicy brine provides a very appetizing aroma.

Crunch for your health!

Cold water recipe

This method of salting has long been loved by our housewives. Thanks to it, vegetables after cooking have a natural rich taste and crunch. After all hot water It cooks the cucumbers a little and makes them softer.

In addition, cold brine is very easy to prepare and you do not have to work with boiling water, because this is completely unsafe. Therefore, I adopted this method and have been actively using it for several years now. I will share it with you too.

Ingredients:

1. 1 kilogram of medium-sized and evenly shaped cucumbers;
2. 4-5 cloves of garlic;
3. dill along with the stem - to taste;
4. 1 tablespoon coarse salt;
5. 2 teaspoons granulated sugar;
6. black pepper or allspice;
7. ice water - approximately 1 liter;
8. 1 tablespoon 10% vinegar - optional.

Adjust the amount of garlic and dill based on your taste preferences. If you like a more intense garlicky and spicy aroma, you can take more herbs and a whole head of garlic.

Chop half the herbs and garlic into a bowl, in our case an elongated drink jug. Send peppercorns there, literally 6-8 pieces. The garlic can be cut into rings or simply cut in half.

Wash the cucumbers and cut off the tops. If they are young and do not produce bitterness, you don’t have to do this at all. Place the cucumbers evenly and tightly in a bowl with dill and garlic.

Lay out the longer and larger ones first, and the smallest ones can be placed on top.

Cover the top with the remaining prepared spices.

Per liter ice water Stir in salt and granulated sugar, 1 tablespoon each. Stir until the grains dissolve. If you want, you can add a little vinegar to the brine. If you don't have one, then no problem. Without it it will be no less tasty.

Pour the resulting brine over the cucumbers.

The most exciting moment comes - the waiting. Under the lid, the dish with pickles should stand in the refrigerator for at least a day. Be patient, it's worth it!

Classic cucumber recipe for 2 and 3 liter jars

Classic recipe- the simplest and most delicious. It’s not difficult to prepare, and it doesn’t take long to wait for the pickling to be ready.

Ingredients:

1. fresh cucumbers - about 1 kilogram;
2. a bunch of fresh dill;
3. 4-5 bay leaves;
4. 3 cherry tree leaves;
5. garlic - 1 head;
6. 100 grams of iodized salt;
7. the water is cool.

The number of cucumbers shown is approximate. It all depends on their size. This determines how many pieces will fit into a 2 or 3 liter jar.

In a separate bowl, dilute the salt in about a liter of water. If when you fill the cucumbers with this brine, it is not enough, then just add required quantity liquids.

In a jar of the chosen denomination - 2 or 3 liters, you first need to make a “fragrant pillow” for cucumbers. First add the dill. You can put the whole bunch, or you can chop it. Place cherry leaves, bay leaves and peeled garlic here (each clove should be cut in half or into slices).

Place the cucumbers tightly on top.

You can put an umbrella of dill on top. Stir the salt solution prepared earlier again and pour it into the jar.

Cover with a lid and refrigerate for at least 2 days.

After a couple of days, the delicious and aromatic snack is ready to eat!

Lightly salted cucumbers in a bag

Now we will look at an unusual and very popular recipe among housewives for lightly pickled cucumbers. We will make them without brine, in a bag. It is very convenient and takes less space in the kitchen. Be sure to try it.

1. fresh, smooth cucumbers - about 1 kilogram;
2. garlic - 1 head;
3. fine salt - 1 teaspoon;
4. dill - 1 fresh bunch;
5. a little cilantro;
6. dill umbrella - optional.

For any type of lightly salted food, you need to take medium and thin cucumbers. This way they will be more likely to be saturated with the marinade and will be ready faster. If you have large cucumbers, it is better to cut them in half or into quarters.

Wash the cucumbers and cut off the ends on both sides. If you took whole, small vegetables, then you need to pierce them with a fork in several places to ensure better access to the marinade. If the cucumbers are sliced, this is not necessary.

Chop the dill in small increments. You don’t have to chop the cilantro, but use it as a whole sprig. Place the prepared vegetables in a plastic bag. Place the stored herbs, chopped garlic cloves and salt on top.

Tie the bag so that there is not much air left inside. Place it in a second bag to prevent the juice from leaking. Shake everything gently but thoroughly so that all the ingredients for the marinade are well distributed among the cucumbers.

The dish will be ready in 2-4 hours. During this time, you need to periodically shake the bag several times. After a couple of hours, you will see that the cucumbers have released their juice, which means they are close to being ready.

This express method has won my trust. Cucumbers are indeed very tasty and rich. And the speed of readiness is a separate plus!

Cold Cooking Recipe

Ice brine, as we know, preserves vegetables' natural crunch and flavor. This is not its only advantage. In addition, cucumbers retain useful substances that disappear when exposed to boiling water.

I love making cucumbers in a cold marinade. I make them more often than in boiling water. But also hot way I'm also welcome. Now we will look at another recipe for lightly salted cucumbers using the cold method. Fast, tasty and convenient.

Ingredients:

1. 1 kilogram of equally smooth cucumbers;
2. 1 liter of ice water;
3. 1 tablespoon salt;
4. 2 teaspoons granulated sugar;
5. horseradish root;
6. cilantro sprigs;
7. umbrellas or feathers of dill;
8. 1 head of garlic;
9. currant, cherry or raspberry leaves;
10. allspice (several peas).

Rinse the cucumbers and greens well. You need to cut off the butts of cucumbers, especially if they are dry or bitter.

If the fruits are large and thick, then it is better to cut them. You can do this in half, quarter or even cut them into circles. It's up to you to decide. The fact is that large cucumbers will take a long time to “reach” and the middle may turn out to be fresh.

Place chopped herbs, reserved leaves on the bottom of the saucepan and chop the horseradish. Cucumbers will lie on top in a dense layer. If the dishes are large and there are not many cucumbers, then it’s okay if they float freely in the liquid.

Sprinkle some herbs and peppercorns on top.

For those who like something spicy, you can add a couple of chili peppers to the saucepan with cucumbers.

Cut the garlic cloves in half and place on the cucumbers.

In a separate bowl, dissolve salt and sugar in a liter of water. Stir until as many grains as possible have dissolved. It is not easy to dissolve them completely, so you will have to try.

Pour the resulting solution over the cucumbers in the pan.

The very next day you will be able to enjoy your creation. Bon appetit!

A classic version of lightly salted cucumbers with hot brine

I use the hot method because the cucumbers are more flavorful and their cooking time is no more than 8 hours. You can marinate in the evening, and the next morning you can enjoy delicious cucumbers.

We will pickle “drunk” cucumbers in a spicy brine. It is safe to eat them, since the amount of the special ingredient is small and it partially evaporates in boiling water.

Ingredients:

1. 1 kilogram of cucumbers;
2. a teaspoon of honey;
3. 1 whole garlic;
4. 4 bay leaves;
5. 1 chili pepper;
6. 2 dill flowers;
7. 5 leaves of cherry bush and currant;
8. greens or horseradish root;
9. salt - about 2 tbsp. l.;
10. 30 grams of vodka;
11. 1 liter of water.

Soak the cucumbers in ice water for half an hour. Further contrast in boiling water will do the trick and after cooking they will become crispier and tasty.