How to deliciously salt lightly salted cucumbers. Recipe for lightly salted crispy cucumbers

The harvesting season is in full swing. It's time to talk about how to cook lightly salted cucumbers.
Lightly salted cucumbers are the most popular summer snack. They are great served with boiled potatoes, kebabs, fried chicken, and also use as a component for salads, and just crunch for pleasure.
Dry-salted cucumbers also taste great. They delight with crunch and aroma. And they require less effort and time.

Selection of cucumbers for quick pickling

It is better to take cucumbers of the same size so that they are salted evenly. Don't select too large. How smaller cucumber, the faster it will cook.
Dense, with thin skin. They will withstand salt load better and will be harder.
Pimply. What will become an indicator of pickling qualities.

We also need a package. Check that it is intact and strong. It's better to prepare a couple of bags, just in case.

Lightly salted cucumbers with garlic and dill in a bag. Quick salting recipe in 5 minutes

Compound:
1 long cucumber or 4-5 small ones
6 cloves garlic
Salt to taste
1/2 lemon
Fresh dill
Preparation:

Wash the cucumbers and cut off the stems on both sides.

Cut into pieces about 5 cm long and then into 4 pieces.
Crush the garlic. Sprinkle with salt. Squeeze the lemon.

Finely chop the dill.

Place all prepared ingredients in a bag. Release the air from the bag, tie it and start shaking. We need to not just shake, but try to ensure that our cucumber sticks are enveloped in the resulting juice.
Shake it for 5 minutes until all the ingredients are distributed evenly among the cucumbers.

Lightly salted cucumbers in a bag, a quick recipe in 5 minutes - a universal guide for housewives. It can be used throughout the year. It will allow you to easily and quickly come up with a great appetizer for dinner or the arrival of guests in the summer. And in winter, surprise and delight guests with fresh, aromatic, lightly salted cucumbers on the table. Bon appetit!

Instant lightly salted cucumbers with mineral water

These cucumbers can be prepared at any time of the year; both greenhouse and ground are suitable. Emerald and crispy lightly salted cucumbers will decorate any table. Elementary preparation! Tasty and healthy! And what a aroma!

Compound:
Cucumbers - 1 kg
Mineral water - 1 l.
Rock salt - 2 tbsp. l. no slide
Garlic - 4-6 cloves
Dill - a small bunch
currant leaf

Preparation:

Mix mineral water with salt.

Chop the garlic and dill.
If you are guaranteed to want to enjoy cucumbers every other day, then it is better to cut them in half. If time is of the essence, and you are prepared for the fact that they may not be salted enough in a day, then feel free to leave them whole, they will come with time.
Much depends on the cucumbers; some are salted quickly, while others have thicker skins and therefore are delayed in salting.
If you cut cucumbers, they will not lose their crunchiness - it has been tested many times!

Place garlic and dill on the bottom and middle of the container. Place the cucumbers in a container. Cover with a lid.

Place in the refrigerator for a day. Cucumbers pickle quickly and are eaten instantly! Bon appetit!

How to cook lightly salted cucumbers in a bag in 2 hours in the refrigerator

Compound:
Cucumber - 500 g
Rock salt - 0.5 tbsp. l.
Dill - 1 bunch
Garlic - 2-3 cloves
Lemon juice - 1 tsp.

Preparation:

Prepare your food. Wash the cucumbers and herbs thoroughly, peel the garlic, you only need a couple of cloves. Cut off the ends of the cucumbers and cut them into 4 pieces lengthwise. Chop the garlic not very coarsely with a knife. Chop the greens.

Place cucumbers in a marinator or just a clean bag.

Pour freshly squeezed lemon juice over them, add salt, garlic, dill.
Tie the bag tightly, shake it so that the cucumbers are evenly saturated with salt, lemon juice, garlic and herbs. Leave in a warm place for 1.5-2 hours.
After two hours, there will be more brine, as the cucumbers will also give juice. Ready! Keep refrigerated!

Improvise with your greens. Cilantro seeds, currant and cherry leaves, and basil sprigs will help add originality. Bon appetit!

Lightly salted cucumbers without brine in their own juice in a bag

Quick recipe lightly salted cucumbers without brine. The cucumbers will be ready in a matter of hours without special effort! The recipe for quick lightly salted cucumbers in a bag has helped me out more than once.

Compound:
Fresh small cucumbers – 1 kg
Salt - 1 tbsp. l.
Garlic - 3-4 cloves
Dill - 1 bunch

Preparation:

Wash the cucumbers and cut off the ends.

Finely chop the dill. Finely chop the garlic.

IN plastic bag put dill, salt, garlic.

Then add cucumbers.

Tie the package. To seal it, it is better to put it in another bag. Shake everything well.
Place the bag in the refrigerator, remove it periodically and shake it. After 6-8 hours, the lightly salted cucumbers in the bag are ready.

Bon appetit!

Instant lightly salted cucumbers with garlic and dill

Compound:
1.5 kg small cucumbers
40 g salt
10 g sugar
30 g dill
3 - 4 cloves of garlic

Preparation:

To ensure that the cucumbers are well washed and juicier, wash and soak them in water for 30-40 minutes.

Next, cut off the tails from each cucumber.

Dill, young herbs, umbrellas, and garlic will add flavor to our cucumbers. Cut the greens as desired with a knife. We also use green currant leaves and horseradish leaves.

Place the cucumbers with herbs, salt and sugar in a bag. Tie the bag and shake it to distribute the salt and sugar between the cucumbers.

Place the bag of cucumbers in the refrigerator for 5-6 hours.

Take out the bag and place the cucumbers and herbs on a plate. Lightly salted crispy cucumbers with garlic and dill in a bag are ready to serve. Enjoy a quick, flavorful and delicious snack any time of the year. Bon appetit!

Instant pickled cucumbers recipe in a saucepan

Bon appetit!

Lightly salted cucumbers in a container or bag for 2 hours in the refrigerator

In the town of Lukhovitsy near Moscow there is a monument to a cucumber. Lukhovitsky cucumbers are famous throughout Russia - very tender, sweet, thin-skinned cucumbers.

This vegetable is so popular that the townspeople erected a monument to it in gratitude.

Compound:
Cucumbers “Lukhovitskie” - 1 kg
Rock salt - 1 tbsp. l.
Sugar - 1/2 tsp.
Garlic to taste
Pepper - 1 pc.

Preparation:

Take cucumbers, wash them, cut off their ends.

Sprinkle with salt, sugar, garlic and pepper. Mix everything well.

And place the cucumbers in a vacuum container for 2 - 3 hours.

Remove lightly salted cucumbers from the container and remove excess salt with a paper towel.
And put it in the refrigerator for an hour.

The cucumbers are ready. If you don’t have a container, you can simply salt it in a bag. You can add dill, currant leaves, horseradish. Bon appetit!

Instant crispy lightly salted cucumbers recipe

For all lovers of crispy lightly salted cucumbers. The recipe is simple. Just a day - and you will have a gorgeous crispy snack on your table.

Compound:
Fresh cucumbers – 1.5 kg
Garlic - 1 head
Dill umbrellas
Black currant leaves
cherry leaves
Horseradish leaves
Allspice
Hot pepper
Bay leaf
Water - 1 liter
Rock salt - 2 tbsp. l.
Sugar (optional) - 1 tbsp. l.

Preparation:

Rinse the cucumbers well and soak in cold water for 4-5 hours.

Peel and chop the garlic.

Wash the fragrant herbs. You can cut it with scissors for more flavor.

Dissolve salt and sugar in cold water. Add spices, bay leaf.

Prepare an enamel bucket. Pour in the prepared brine. Place the greens in the brine. Mix well.

Place cucumbers in brine. The brine should completely cover the cucumbers. Place a plate on top and place a weight so that the cucumbers do not float. Crispy after 24 hours lightly salted cucumbers will be ready.

Then transfer the lightly salted cucumbers to the refrigerator, otherwise they will turn sour. Bon appetit, crunch with pleasure!

Note
In order for our cucumbers to crunch, we follow simple steps.
Before salting, soak the cucumbers in water for 2-3 hours. During this time, they will be saturated with water and in the future your lightly salted cucumbers will be crispy.
Using horseradish leaves in the brine will add extra crunch to the cucumbers.

Crispy cucumbers for the winter without sterilization, recipe from Olga Matvey

Bon appetit!

How to cook lightly salted cucumbers in a quick way without losing color

Cucumbers prepared according to this recipe are guaranteed to be crispy, moderately salted and do not lose their natural color when pickled. The secret is simple: vodka is added to the brine to preserve the color.

Compound:
Cucumbers - 2 kg
Dill (umbrellas) - 2 pcs.
Blackcurrant (leaves) - 5 pcs.
Horseradish (root) - 20 g
Cherry (leaves) - 5 pcs.
Salt - 75 g
Vodka - 50 g
Water - 1.5 l.

Preparation:

Wash fresh green cucumbers, pour boiling water over them and immediately dip in very hot water. cold water.

Then place the ingredients tightly in a saucepan or three-liter glass jar, rearranging the cucumbers with washed leaves and dill. Pour over cooked cold saline solution(50 g of salt per 1 liter of water) and add 2 tbsp. spoons of vodka. Close the jar with a lid and place in a cool place. The peculiarity of this preparation is that the cucumbers retain their natural green, acquire a unique taste and are stored very well. The amount of spices indicated in the recipe is approximate; you can change it according to your taste and discretion.

A delicious appetizer that pleases the eye with the natural color of cucumbers is ready. Bon appetit!

Classic recipe for lightly salted cucumbers. Crispy lightly salted cucumbers in a 3 liter jar

A classic set of ingredients for lightly salted crispy cucumbers for a 3 liter jar:

Cucumbers – 1.5-2 kg
Water – 1.5 liters
Salt – 3 tbsp. l. (or 2 tbsp per liter of water), do not use iodized
Dill with umbrellas
Horseradish root and leaves
A good head of garlic, or 4-5 cloves
Currant leaves - 6-8 pcs.
Cherry leaves - 6-8 pcs.
Bay leaf – 3-4 pcs.
Half a hot pepper
Sprig of tarragon (tarragon)
sprig of lovage

Preparation:

Wash the cucumbers very thoroughly and add water. Leave in water for 3 hours. Then wash again. Cut off the stems on both sides of each cucumber.

Make a brine: boil water and add salt to it. Next, cool the brine to 70-75 degrees.

Wash all the greens and chop coarsely. Peel the garlic and chop it coarsely. Peel the horseradish root and cut into small pieces.

Place half of the dill, half of the chopped garlic, horseradish root, cherry and currant leaves, tarragon and lovage branches, half of the hot pepper, two bay leaves at the bottom of the jar.

Place cucumbers and herbs in layers in a jar or pickling bowl. Place the remaining dill, garlic, and bay leaf on top.

Pour warm brine into the jar. Make sure that the brine is not poured to the very edges of the container. The fermentation process will begin, the liquid will spill. Cover the top with horseradish leaves.
Cover with a nylon lid, shake the jar, set aside - the process has begun.

Classic lightly salted cucumbers will be ready in 24 hours. The cucumbers turn out delicious - tasty, crispy, aromatic. And the new potatoes are finger licking good! Bon appetit!

Lightly salted cucumbers in mint marinade

A simple, appetizing and piquant recipe for creating lightly salted cucumbers based on mint infusion. Mint infusion gives cucumbers new, unique notes. They can be served as a snack. They will be able to decorate both a festive banquet and an everyday table. They are perfect for buckwheat porridge, fried potatoes, cutlets, chops and boiled poultry.

Composition per 1000 ml:
Cucumbers - 400-450 g
Water – 500 ml
Salt - 1 tbsp. l.
Dill umbrella - 1 pc.
Mint - 2-3 sprigs
Garlic - 1-2 cloves

Preparation:

Pour cold water into the container, lay out the cucumbers, and leave for 40-60 minutes. Remove the fruits from the water and cut off the ends.

Then put the cucumbers in a clean jar. We try to fill it to the very top.

Add a few cloves of garlic and an umbrella of dill to the jar. To create lightly salted fruits, we use dry or fresh dill.

Prepare the mint infusion: pour the recommended amount of purified water into a bowl, add table salt and mint leaves. We are waiting for the infusion to boil.

Pour boiling mint water over the cucumbers, cover with a lid and leave in the room for 24-28 hours.

After the infusion becomes cloudy and the cucumbers change color, cool them and serve at any time.

Just 20-24 hours - and you can enjoy aromatic cucumbers. If you like vigorous cucumbers, leave the preparation for another 30-35 hours. This way you will get sharper cucumbers with a more pronounced taste. Bon appetit!

Instant lightly salted cucumbers. Recipe in a jar in hot brine

Each housewife has her own recipes for rolling cucumbers, her own secrets. I suggest another simple and reliable recipe harvesting cucumbers for the winter.

How to prepare delicious lightly salted cucumbers for the winter in a 3-liter jar with hot brine

Cucumbers for the winter composition for 3- liter jar:

Dill umbrellas - 3-4 pcs.
Garlic - 5 cloves
Black currant leaves - 3 pcs.
Horseradish leaves - 1 leaf
Oak leaves - 2 pcs.
Cucumber - 20 pcs.
Black peppercorns - 5 pcs.
Bay leaf - 3 pcs.
Salt - 3 tbsp. spoons
Sugar - 2 tbsp. spoons
Vinegar 9% – 100 g

Preparation:

The cucumbers are sorted and washed well. If desired, trim the ends of the cucumbers.

The jars are washed well, using soda. Wash the spicy herbs thoroughly.

In cleanly washed jars put 3-4 dill umbrellas, 5 cloves of garlic, 3 currant leaves, chopped or whole horseradish leaf, 2 oak leaves.

Cucumbers are placed vertically, about 20 pcs.

The kettle is boiling. Pour boiling water over all the jars, cover with lids and let them stand until the second water boils (7-10 minutes).

The water is drained from the cans; we won’t need it.

Fill the jars a second time for about 10 minutes. During this time they put it on the stove clean water for the third bay.

When the water has boiled, drain the water from the cans. Place in a jar: 5 black peppercorns, 3 bay leaves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 100 g of vinegar. Pour in a third clean boiling water.

Cover the jar with a lid, roll it up, turn the jars upside down and cover the cucumber preparation with blankets until the morning.

Canned cucumbers are ready for the winter. Bon appetit!

Instant hot-cooked lightly salted cucumbers

Compound:
Cucumber – 2 kg
Dill (umbrellas) - 3-4 pcs.
Currant, cherry, oak leaves - 5-6 pcs.
Horseradish leaves - 1-2 pcs.
Greens (parsley, dill) - 1 bunch (to taste)
Spices (peppercorns, bay leaves) - 2-4 pcs.
Garlic - 4-5 cloves
For the brine:
Water - 1 l
Salt - 1.5-2 tbsp. spoons

Preparation:

Select fresh cucumbers and rinse them well in cold water.

Peel the garlic and cut into pieces.

Thoroughly rinse dill umbrellas, currant, cherry, oak leaves, horseradish leaves, herbs (parsley, dill).

Then place the cucumbers tightly in a jar or enamel pan, topping with garlic and spices (peppercorns, bay leaf).

Dissolve salt in boiling water and cool the solution.

Pour over the cucumbers so that the brine completely covers them.

Lightly salted cucumbers will be ready in two days. Store them in a glass container in the refrigerator. Bon appetit!

Lightly salted tomatoes in a bag. Quick recipe in 5 minutes

Bon appetit!

Lightly salted cucumbers and instant tomatoes in a bag

An express method for those who quickly want something salty.

Compound:
Cucumber (small) - 500 g
Cherry tomatoes - 300 g
Rock salt - 1 tsp.
Black pepper (ground, to taste)
Garlic - 2 cloves
Horseradish (fresh, small leaf) - 1 pc.

Preparation:

Wash the cucumbers and cut off the ends. Cut lengthwise into 4 parts. Small ones - in half. The long ones are still cut in half.

Place cucumbers, crushed garlic, chopped dill and horseradish in a plastic bag, preferably two bags in one. We salt it like we would for a salad, and then add another pinch so that it tastes like a slightly over-salted salad. Don't go overboard with salt! Pepper to taste. You can add a pinch of peppercorns.

Twist the bag and shake vigorously until juice appears. Leave for 10 minutes.

Pierce the tomatoes with a fork 2-3 times. We put it in the same bag. We tie the bag or twist it tightly. Gently shake several times and place in the refrigerator.

Lightly salted cucumbers and tomatoes in the bag are ready. Bon appetit!

Seductively appetizing lightly salted cucumbers with a subtle garlic aroma will attract the attention of everyone present at your table. Also, prepared sour, elastic cucumbers and tomatoes will be useful for salads, pickles, hodgepodges, especially in winter time and for home and New Year's holiday feasts.
I wish you delicious lightly salted cucumbers for your table and successful preparations for the winter!

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Summer is in full swing and it's time to think about creating delicious homemade preparations for the winter. Pickled cucumbers are one of our favorite winter treats. Today I will tell you how to make delicious homemade pickles instant cooking.

A clear and easy step-by-step recipe is suitable even for beginners in canning. You can prepare quick pickles in just a few hours.

Ingredients:

fresh cucumbers - 1 kilogram;
pickled cucumbers – 2 pieces;
garlic – 1 head;
black peppercorns - to taste;
granulated sugar – 1 tbsp;
salt – 2 tbsp;
water – 1 liter;
greens for marinade (blackcurrant leaves, horseradish leaves, cherry leaves, etc.) - to taste.

Use the herbs and leaves you like as aromatic spices for the marinade. If you have never rolled cucumbers before, I recommend starting with a mixture: dill, black peppercorns, horseradish leaves and black currant leaves.

How to pickle cucumbers quickly and tasty

Rinse the cucumbers thoroughly, cut off the tails or simply carefully peel the skin off the “butts” and cover with cold water.

Let the cucumbers steep in water for 3-4 hours at room temperature. The more the cucumbers are infused, the faster the brine will “take” them.

Place the soaked cucumbers and herbs for the marinade in layers in a three-liter jar. You can arrange the cucumbers and herbs for the marinade randomly, not in layers - at your discretion. The main thing is to distribute all the ingredients evenly so that homemade quick pickles have the same even taste.

Add a few pickles to the jar. This is done so that fresh cucumbers “set” faster.

Boil water in a separate saucepan. Add salt and sugar to it, mix thoroughly. Pour boiling brine over the cucumbers and cover with a lid.

You can try homemade instant pickles just a few hours after you pour boiling water over everything. I recommend rolling them in the morning, then by evening they will be ready. If you want to cook lightly salted cucumbers, then simply pour the marinade directly into the pan with the soaked fresh cucumbers and do not add salty ones. Bon appetit!

Lightly salted cucumbers with garlic and herbs – it even sounds divine. And for hot potatoes or fried meat This is the most perfect snack. Some people love to eat this aromatic delicacy just like that. And as an accompaniment to strong drinks, it’s perfect for guests.

And you know, due to the fact that this is a favorite snack of many people, there are a great many options for preparing it. And another plus to this is having your own personal plot, sometimes reaping a large harvest every day, all that remains is to add a little salt and roll the cucumbers in various ways.

But not only is this appetizer popular at this time of year, I also recommend reading a delicious article about pickled tomatoes with garlic, they are so tasty that they don’t stagnate on the table for a long time.

Only these are completely different processes, and they also perform slightly different functions. Roll up the vegetables on winter period, but we add little salt to eat now. And this is possible, both in small batches, for example, in a regular bag, and in three liter cylinders, and in buckets. There are also quick options, which require only a couple of hours to pickle, and some can take longer, but in any case they all taste divine.

Today I will try to talk about various ways, since there are more than a hundred recipes, I’ll tell you a few of my favorites, prepared in completely different ways.

Classic recipe for crispy instant cucumbers

Many years ago, our grandmothers prepared lightly salted cucumbers in a similar way. Previously, this was done in oak barrels; the vegetables were first soaked for at least an hour in cold water, and then poured with boiling brine.

I didn’t change the volume of products much so that I could cook in three liter jars this way.

What you need for preparation:

Fresh cucumbers – 2500 grams;
Rock salt – 40 tablespoons;
Dill – 1 plant;
Garlic – 6 cloves;
Black peppercorns – 13 pieces;
Currant - one leaf;
Cherry - one leaf;
Horseradish - one leaf.

Let's get started:

Pre-soak the cucumbers for sixty minutes. After the allotted time has passed, wash the vegetables thoroughly and cut off the tails.

Sterilize the jar and lid. Place half of the prepared leaves and spices, chopped garlic and table salt on the bottom of the jar.

Lay out half a container of cucumbers and add the remaining ingredients.

Fill with cucumbers to the top.

Pour the bubbling liquid into the container and transfer it to the window to cool. Let it sit for about twelve hours.

When the cucumbers have steeped, transfer them to the cellar.

As a result, you will get an incredibly tasty snack that will end faster than you prepared it, so make at least two or three liter cylinders at a time.

Lightly salted cucumbers in a bag with garlic and dill

Lightly salted, incredibly aromatic and incredibly... delicious cucumbers, cooked in a bag - the easiest and quick way preparing snacks. The more different herbs we put in, the richer their taste. And the main secret is that the salt should be very finely ground and without adding iodine. I think it's time to get started.

Products you will need:

Strong cucumbers – 900 grams;
Salt – 3 tablespoons;
Garlic – 4 cloves;
Dill greens – 100 grams.

Let's get started:

I always try to pickle cucumbers straight from the garden, they turn out the crispiest this way. But if this is not possible, then simply soak them in cold water first.

We wash the fruits, cut off the tails and pierce them with a skewer along the entire length. Cut the dill into small pieces. We cut the garlic as desired, but I like to cut it into thin slices.

For good pickling you will need a thick cellophane bag. It's better to use two at once. So that there is no leakage.

We put in them green vegetables, chopped dill, garlic cut into slices and fine salt.

We tie it and shake it quite intensively. The main thing is not to overdo it and tear the bag.

Place the bag in the cold for a couple of hours. The longer they sit in salt, the more salted the vegetables will be.

I also often put chopped hot pepper rings in the bag. This volume will require approximately half a pod. It turns out with a slight pungency to the taste.

Bon appetit.

A simple option with mineral water

And this method captivated me with its simplicity and unusualness. That's why I decided to cook it. As a result, their taste captivated our family so much that this recipe has firmly taken its place among our favorites and frequently used ones.

Ingredients:

Cucumbers – 1000 grams;
Sparkling water – 1500 grams;
Salt – 2 tablespoons without top;
Garlic – 4 cloves;
Dill – 50 grams.

Cooking principle:

Peel the garlic and cut into slices.

Wash and sort the greens. Place several sprigs of greenery at the bottom of the herbs.

Place cucumbers on it, cover them with herbs and garlic.

Repeat layers until the end of products.

Dissolve salt in sparkling water. For light salting, one and a half tablespoons is enough for the eyes.

Pour liquid into cucumbers. Close the container and refrigerate for at least 12 hours.

The most convenient thing is to pour it at night and enjoy the most delicious beauties in the morning.

I already have a can of pickles at my place, getting ready. While I was writing, I was so hungry for lightly salted food that I had to drop everything and go cook.

Video on how to prepare crispy lightly salted cucumbers in less than a day

To make it more clear for you how to prepare a crispy snack, I tried to find you an interesting and fairly detailed video.

Just don’t use tap water, it’s oversaturated with chlorine, which will prevent you from getting a quality dish. Either well or mineral water will do.

The stronger the carbonated water, the faster the salting process will go. And in just sixteen hours the amazing snack will be ready. Serve it to the table.

It is very convenient to salt in three liter jars. You can add chopped zucchini, it also turns out crispy.

Bon appetit my friends!

Lightly salted cucumbers with garlic and dill in brine

And I find this recipe to be the most convenient. Put everything in a container, fill it with brine and wait for the result. The main thing is not to take very large fruits; they are not as tasty because the peel is too thick.

What you will need:

Cucumbers – 2000 grams;
Water – 3000 grams;
Salt – 3 tablespoons;
Dill – 200 grams;
Garlic – 20 small cloves;
Horseradish – 50 grams;
Coriander – 20 grams.

Let's get started:

Pour over green fruits ice water for collecting water.

Take three liters of drinking water, put it on fire and dissolve rock salt in it.
Place the greens, leaves or horseradish root, and slices of chopped garlic on the bottom of the prepared container.

We put green fruits on top. And on them again greens and coriander balls. Pour boiling brine over everything. Cover everything with a large plate.

The plate will serve as a kind of oppression.

Leave the preparation for about a day. After the allotted time, the snack will be ready.

Quick and tasty salting in the refrigerator in two hours

Want to pickle green vegetables faster? It’s as easy as shelling pears, cut them into equal pieces and the pickling time is reduced by half.

What you need for pickling:

Cucumbers – 0.8 kg;
Rock salt – ½ tablespoon;
Garlic – 3 cloves;
Horseradish – 1 leaf;
Black pepper - optional.

Let's get started:

Pre-prepare two thick bags.

Soak green vegetables in ice water for at least two hours. This will increase their crispiness.

Then we wash them thoroughly, cut off the ends and cut them lengthwise into four pieces.

You can immediately put them in bags, having previously inserted one into the other.

Finely chop the dill, peel the garlic and squeeze through the garlic. Divide the horseradish leaf into pieces with your hands. We put everything into a bag with the cucumbers.

Add a spoonful of salt and mix the chopped pieces thoroughly. Now you can add pepper.

I like to take peppercorns, pound them in a mortar and then add them to the preparation. The aroma is indescribable.

Tie the bags and twist them in different directions. Let the vegetables release their juice.

Let the product sit for about twenty minutes, then untie them and tie them again, leaving more air there.

Shake them once and transfer them to the cold for two hours, turning the vegetables periodically. This way the vegetables will be salted more evenly.

After the allotted time, open the bag and transfer the cucumbers to a plate.

Pickled cucumbers go well with potatoes, any type of meat and fish. And their wonderful aroma stimulates the appetite very well.

How to cook lightly salted cucumbers, crispy with hot brine

This method will take you a minimum of time and effort, and the result will exceed all your expectations. I recommend it for cooking.

Product composition:

Cucumbers – 1 kilogram;
Dill – 100 grams;
Horseradish - 2 leaves;
Currants – 4 leaves;
Garlic – 3 cloves;
Salt – 1 tablespoon.

Let's get started:

Wash the cucumbers thoroughly, cut off the ends and soak for a couple of hours.

We rinsed them again. Peel the garlic and chop it as desired.

You can simply push it through a press.

Place the green leaves and half the garlic into the prepared pan, then the green vegetables, and then the greens and garlic again.

Preparing the pickle: Boil water, dilute rock salt in it and pour cucumbers with this water.

Cover the workpiece with a lid and set it aside until it cools completely. Then we transfer them to a cold place for another twenty-four hours. And after this, the food can be served to the table.

Preparing lightly salted cucumbers in jars

The fastest way I know of. My family and friends simply adore him. And its main advantage is its instant preparation. Just wait five minutes and serve.

The cucumbers are salted so quickly thanks to cutting into small cubes. But this preparation cannot be stored for a long time. So we cooked it and ate it right away. Although they never lie on the table.

Product composition:

Cucumbers – 5 pieces;
Dill – 50 grams;
Laurel – 3 leaves;
Garlic – 5 cloves;
Rock salt – ½ teaspoon;
Ground black pepper – ½ teaspoon.

Let's get started:

This recipe does not require the use of additional water.

Take a glass container of suitable volume. If you want to cook a lot, then a three-liter cylinder will do.

Fill the bottom with rock salt and ground pepper. Chop the bay leaf by hand. Peel the garlic and chop finely. Place the prepared ingredients at the bottom of the jar.

Then chop the bunch of dill as little as possible.

Now it’s time for the cucumbers. We cut them into several parts, approximately four centimeters long. And put them in a jar.

Do not compact the fruits tightly; fill the jar no more than ½ full. We will shake the preparations thoroughly.

Close the container and shake it for at least three minutes. Then let it sit for a couple more minutes and the appetizer is ready. You can set the table and invite everyone for dinner.

Video on how to pickle cucumbers in 5 minutes

These are the kinds of recipes that often help me out. When you need something quick and tasty. I have already told you about many of these methods, but I thought that the video recipe would show all the intricacies of preparation as clearly as possible.

Convenient to cook both at a picnic and at the dacha. When you don’t want to spend a lot of time preparing. So you try to cook lightly salted cucumbers in five minutes.

You see how easy and simple it is to prepare. So don't lose this method, but just enjoy crispy cucumbers with delicious potatoes or meat on the grill.

This is what a delicious selection I have today. But that's not all. I will try to tell you about many more interesting ways cooking vegetables.

I always try to try at least one new recipe. Sometimes it immediately fits into our family, sometimes it requires some modifications, but nevertheless our cellar is literally bursting with various preparations.

If you have your own interesting recipes, write in the comments, and I, in turn, will definitely cook them in my kitchen.

That's all my friends. I think that's enough recipes for today. I already have a can of pickles at my place, getting ready. While I was writing, I was so hungry for lightly salted food that I had to drop everything and go cook.

I'll also tell you a few tips:

The best varieties for pickling are those with many thorns and the thinnest skin.

You can use oak, cherry, currant and horseradish leaves for brine. They highlight the taste of vegetables.

It is very convenient to salt in three liter cylinders.

You can add chopped zucchini, it also turns out crispy.

Lightly salted cucumbers are appropriate for any table and feast. They are enjoyed by both adults and children, so this dish is relevant to prepare during the entire period of their maturation.

Cook for your family and friends and let your time together bring you only joy.

Lightly salted cucumbers have always been best snack. Remember the movies. In all of them they either snack or snort cucumbers. And if you can still hear them crunching, then you can start drooling.

But besides being used as a snack, they are good at the table with potatoes, especially young ones, as well as in salads, such as. And the smell of herbs and spices emanating from them is simply dizzying. It’s hard to even imagine that we once didn’t have cucumbers.

Of course it was a very long time ago. Thanks to India, where, according to assumptions, cucumbers grew wild at the foot of the Himalayas. Or rather, they not only grew, but are still growing. Moreover, some breeds of cucumbers are not edible because of their bitterness. We probably come across their relatives sometimes.

Now we are glad that many of their varieties and varieties are now growing here. And no matter what varieties you have, you can still cook them lightly salted, which we will consider in this article.

How to make lightly salted cucumbers at home

There are a lot of interesting recipes for lightly salted cucumbers. In this article I have given just a few of them. I will try in the near future, if possible, to write another article about lightly salted cucumbers.

Ingredients:

Fresh cucumbers - 1.2 kg.
Dill - 1 bunch
Garlic – 3 – 4 cloves
Coriander seeds - 1 tsp.
Bay leaf - 1 pc.
Salt (preferably coarse) - 1 tbsp.
Sugar - 0.5 tsp.
The tip of a hot red pepper

Preparation:

1. The cucumbers that we will pickle must be fresh, not limp. Wash the cucumbers and cut off their ends on both sides.

2. If we pickle cucumbers in this form, they will be ready in about 12 hours. If we want to start trying them earlier, we can cut them into smaller pieces.

3. Let's cut them in half. Transfer the cucumbers into a plastic bag.

4. Chop the dill sprigs not very finely; the dill stems can be chopped smaller. We send chopped dill to the cucumbers.

5. Prepare spices. Add half a teaspoon of sugar to the salt. Let's crush the coriander a little in a mortar, not pound it into dust, but crush it and also add it to the salt. Grind the bay leaf thoroughly in your hands and add to the spices.

6. Cut the garlic into large slices and put it in a bag with the cucumbers. Cut a small piece of hot pepper into several small slices and add to the bag with the cucumbers. Add hot pepper as desired. Especially if it is very hot.

7. Lastly, pour salt and spices into the bag with cucumbers.

8. Close the bag, if there is a lock, or tie it. Shake everything well so that all the ingredients are mixed.

9. Leave the bag of cucumbers on the table for 30 minutes. And after 30 minutes, place the bag in the refrigerator.

10. The bag should be in the refrigerator for 3-4 hours. After three hours you can take a sample. Place a few cucumbers on a plate and cut them. There are no white stripes inside, which means that the cucumbers are well salted.

The cucumbers turned out crispy, very aromatic, lightly salted. These cucumbers can be prepared very quickly for any table.

If you know you'll have guests over for lunch, you can quickly prepare the cucumbers in a bag in the morning and put them in the refrigerator. By lunchtime they will be lightly salted and ready to eat.

But if you leave the cucumbers in the bag overnight, then in the morning they will already be salted. Although also very tasty.

Our lightly salted cucumbers in a bag are ready and tested. Delicious, aromatic. Well, try yours.

Bon appetit!

Lightly salted cucumbers with garlic and instant herbs

Ingredients:

For a 3 liter jar:

Cucumbers - about 1.5 kg.
Horseradish leaf
Currant leaves - 2-3 pcs.
Cherry leaves - 2-3 pcs.
Hot pepper to taste
Garlic - 4-5 cloves

For filling:

For 1 liter of water - 1 tablespoon with a heap of salt

Preparation:

1. Wash the cucumbers and cut off the ends on both sides. Taste the cucumbers, especially if you bought them, you know if they are bitter. Because if you pickle bitter ones, then lightly salted ones will be bitter.

2. Place the cucumbers in a saucepan or in a 3-liter glass jar. Take the pan from stainless steel or enameled. On average, about 1.5 kg fits in a 3-liter jar. cucumbers Well, check for yourself how much will fit in your pan and take the amount of ingredients accordingly.

3. In a saucepan with the cucumbers, cut the garlic into large slices, and add cherry and currant leaves there.

4. We cut off only the stalks from the horseradish and send it to the cucumbers, because all the power lies in them. Since we are making cucumbers for short-term storage, horseradish can be omitted if desired.

5. And of course, we put in dill and petioles, and umbrellas, and greens, in general, we don’t throw away anything from the dill. Cut everything so that it fits in the pan.

6. You can pickle hot or cold. Using the hot method, the cucumbers will be ready faster. This is how we usually salt it.

7. Make the fill. For every liter of water you need to add a heaped tablespoon of salt. Add salt and bring water to a boil.

8. Pour in the brine. The brine should cover the cucumbers and spices completely. If a liter of water is not enough for you, prepare more brine.

9. That's it. Pour in brine, close the lid, leave the pan at room temperature and wait 6-8 hours until they are salted. Then put the pan in the refrigerator so that the cucumbers cool down and can be served.

Such cucumbers, if left for a long time, will become salty, not lightly salted. But we don’t keep them for long. Everything gets eaten quickly.

10. Take cucumbers out of the refrigerator

11. Place on a plate.

12. Cut them, see how evenly they are salted and try them.

Our instant lightly salted cucumbers are ready. Boil the potatoes and crunch them to your health.

Bon appetit!

Recipe for crispy lightly salted cucumbers

Ingredients:

Fresh cucumbers (not very large) - 1 kg.
Sparkling mineral water – 1 liter
Garlic - 1 head
Dill - 1 bunch
Salt - 30-40 g.
Horseradish leaf and root - optional
Currant leaf - 10 pcs.

Preparation:

1. Pour half a liter into a separate container mineral water, pour salt into it and stir until the salt dissolves as much as possible. For now we set it aside.

2. All greens used should be washed well; it is not necessary to dry them.

3. Coarsely chop half a bunch of dill into the bottom of the pan, tear half of the currant leaves with your hands and also tear half of the horseradish leaves.

4. Cut half of the cooked garlic into large circles and add horseradish root here.

5. We cut off the ends of well-washed cucumbers on both sides and place them in a pan on a lining of our spices.

If you have cucumbers from the garden, you can pickle them immediately, after washing them, of course. Well, if your cucumbers have already become a little limp, you need to wash them and put them in cold water for half an hour so that later they become crispy.

6. Place the cucumbers as close to each other as possible. Slice and place all the remaining spices on top. First, chop the remaining garlic, then trim the horseradish root. Tear currant leaves and horseradish leaves. Chop the garlic on top.

You can add more ingredients you like, such as garlic. But there is no great need for this. The optimal amount of ingredients is indicated here.

7. Now fill everything mineral water. First, the one that was mixed with salt. Then add another half liter of mineral water.

8. Water should completely cover the surface of the cucumbers.

9. Shake the saucepan a little from side to side so that the water penetrates everywhere, cover it with an inverted plate and place a weight on top. We put out a carafe of water.

10. After 12 hours, the cucumbers will be ready. Then we put them in the refrigerator for a couple of hours, the weight can now be removed so that they cool. They taste much better cold.

Crispy lightly salted cucumbers are ready.

What beauty and aroma.

Bon appetit!

- one of the popular dishes on festive table. They are loved by adults and children; they are great for side dishes, meat dishes and drinks. There are many snack recipes, but the most popular are those that are prepared quickly and simply. Let's figure out how to make this simple appetizer so that the gherkins are crunchy and everyone will like them.

Lightly salted cucumbers in cold brine

The first summer cucumbers appear in the garden beds in mid-summer. From this moment you can begin culinary experiments, namely pickling cucumbers using cold and hot water. This is the most simple snack, which will diversify your diet and delight you with its unusual taste.

The first priority is to choose the right vegetables: Small, strong specimens, only picked from the garden beds, are best suited for pickling. They should be approximately the same size, then they will salt more evenly.

Ingredients

Servings: – +

cucumbers 1 kg
garlic cloves 3 pcs.
horseradish 1 sheet
dill 3 inflorescences
salt 2 tbsp. l.
sugar 1 tbsp. l.
water 1 l

Per serving

Calories: 28 kcal

Fats: 1 g

Carbohydrates: 6.1 g

30 min. Video recipe Print

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Advice: To make cucumbers pickle faster, you can cut off their ends. But any vegetables take longer to cook in cool water than in hot water, you need to take this into account.

Lightly salted cucumbers in hot brine

If you don’t have much time for salting, you can use classic way. These cucumbers taste like barrel cucumbers: just right for picnics and holiday dinners.

Cooking time: 60 minutes

Number of servings: 5

Energy value

calorie content – 31 kcal;
fats – 1 g;
proteins – 0.1 g;
carbohydrates – 6.5 g.

Ingredients

cucumbers – 1 kg;
dill - 3 inflorescences;
garlic - 2 cloves;
horseradish leaves – 6 pcs.;
allspice – 1 tsp;
red pepper – 0.5 tsp;
currant leaves - 6 pcs.;
salt – 3 tbsp. l.;
water – 3 l.

Step-by-step preparation

Soak fresh vegetables in water for several hours.
Place some of the horseradish and currant leaves, as well as spices and other herbs, on the bottom of the prepared pan. Top with a layer of cucumbers. Thus, stack all the ingredients until they come to an end. Cover with currant and horseradish leaves.
Put 3 liters of water on the fire. After boiling, dilute salt in it and fill the saucepan with gherkins to the top. For brine, use only rock salt. The optimal amount is 2 tablespoons per liter of water.
Press with a press and leave for several days. To do this, use a plate of suitable diameter, on top of which place something heavy, for example, a jar. Tart, crispy, slightly sour cucumbers as in the photo are ready.

Advice: You can pickle cucumbers in any convenient container, even in a bag. But if the recipe requires the brine to completely cover the vegetables, then it is better to use an enamel pan. There is no need to take a bottle, because you don’t need to roll it up for the winter anyway.

Secrets of crunch and piquant taste

As you can see, there is nothing complicated in the recipes. But sometimes the cucumbers are not as elastic as we would like. To make cucumbers crunchy, you need to know a few secrets on how to prepare lightly salted crispy cucumbers at home using cold brine, and then nothing can overshadow the upcoming lunch!

So, for the “crunch”, cucumbers need to be soaked in cool water for about 3-4 hours. During this time, even slightly limp vegetables will become stronger and more elastic.

The next important factor is water. It is better to take spring or well water, but if this is not possible, then store-bought from a bottle or filtered at home will do.

Some housewives use silver to purify tap water. Whether it will become cleaner or not is debatable, but metals will improve its taste.

To add an interesting aroma and a slightly tart taste, red or black currant berries are added to the cucumber brine. But you need to put it in moderation, since the taste of pickling can be very different from the classic one.

Workpiece storage

Lightly salted cucumbers should be stored in a cool place. Try to eat them within 2 weeks, otherwise they will turn sour. For small company Two kilograms of vegetables is quite enough.

Recipes for preparing cucumbers are similar and boil down to soaking with salt and adding spices. But still, every home uses its own favorite option. Try a few classic recipes, and then add your favorite herbs and spices. It is quite possible that delicious lightly salted cucumbers will become the highlight of your holiday table.

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