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Pickling lightly salted cucumbers in a quick way. Lightly salted cucumbers

Lightly salted cucumbers are a super appetizer. I want to offer the fastest recipes for preparing crispy cucumbers with a breathtaking smell of dill and garlic, with a hint of pepper and mustard.

They are not prepared for future use and are eaten very quickly. No matter how much I try, they are all different. Each housewife has her own tricks. In each recipe, if desired, you can change the set of spices, add what you have on hand. The most important thing is that their volume is no more than 7% of the weight of the cucumbers.

They are prepared in pans, jars of various capacities, and bags. They are filled with cold or hot brine, and in some recipes they are prepared without it at all. Recently, quick, almost instant cooking options have become very popular. So, perhaps, I’ll start with them.

Quick recipe for lightly salted cucumbers in a bag

I would call this recipe not just quick, but instant. Lightly salted cucumbers can be eaten immediately after cooking. There is no need to prepare brine and containers here. Cucumbers in a bag are prepared very simply and quickly.

Ingredients:

cucumbers - 1 kg
garlic - 4 cloves
soft dill stems and umbrellas - 50 gr.
green hot pepper - to taste
green cilantro - 20 gr.
salt - 1 tbsp. l.
sugar - 1 tsp.
black peppercorns - 5-8 peas
sesame oil - 1 tbsp. l.

Preparation:

Cucumbers themselves do not have a pronounced taste or smell. To make them aromatic, they need to be imbued with the aromas of spices.

We wash the cucumbers, dry them, and sort them by size. We try to take the same size, so they are salted evenly, and the aesthetic appearance of the food plays an important role. They should also be pimply, with dense flesh and without voids inside. Cut off the ends of the cucumbers and cut them lengthwise into four pieces.

Young garlic, divided into cloves. Crush them with the flat side of a knife, sprinkle a little salt and chop them finely.

Chop the dill. It is better to take soft stems, they contain more juice. Also sprinkle a little salt and chop finely. The juice and aroma of dill are instantly released.

Crush black peppercorns in a mortar. And you will immediately feel its fresh aroma.

That’s okay, now we’ll add the smell of cilantro and hot green pepper. We take these two ingredients in small quantities and chop them finely.

Can you imagine what an amazing smell it is in the kitchen! And now we will transfer this whole bouquet of tastes and aromas to cucumbers.

Now we take a thick plastic bag and put all our aromatic mixture and chopped cucumbers into it. Add salt, sugar and sesame oil.

All! There is very little left. Slice black bread, pour cold vodka.

We tie the bag, mix all the contents and shake vigorously.

Place on a plate and serve. The smell, aroma and taste are simply impossible to describe in words! Bon appetit and drinking!

Recipe for quick cooking of lightly salted cucumbers in a saucepan

Ingredients:

cucumbers - 2.5 kg
garlic - 10 gr.
soft dill stems and umbrellas - 100 gr.
black currant leaves - 10 gr.
horseradish root - 15 gr.
tarragon - 15 gr.
coriander leaves, basil - 10 gr.
red hot pepper - 1 pod
water - 4 l
salt - 200 gr
sugar - 100 gr

Preparation:

We collect cucumbers and sort them by quality and size. We choose ones with delicate skin with pimples and small black thorns. Wash thoroughly in two or three waters.

It is best to pickle cucumbers on the day of collection. Pre-soak them in cold water for 3-4 hours

We also wash the greens thoroughly. We use dill umbrellas and cut the stems into pieces.

Take the leaves and root of horseradish. We clean the root and cut it into small pieces, you can trim it.

Place the whole red chilli pepper, remove the seeds.

We clean the young garlic and divide it into cloves. There is no need to peel the peel, it is still young and tender. Crush the teeth with the flat side of the knife.

You can also add blackcurrant or cherry leaves, oak leaves, celery greens, tarragon, coriander and other herbs.

Divide the entire spice mixture into three parts.

Take a clean 5-liter enamel pan and put the first layer of prepared greens on the bottom.

We cut off the ends of the cucumbers and place them in the pan in bulk, then add a second layer of spices, top it with cucumbers and cover with the rest of the greens.

To speed up the fermentation process, the ends of the cucumbers are cut off or scalded with boiling water.

To prepare the brine, take 50 grams of salt, 25 grams of sugar per 1 liter of water. Boil water, dissolve the ingredients, add spices. Boil for 3-5 minutes, turn off and cool.

Pour in the cucumbers, place a flat plate on top and place a weight on it so that everything is immersed in the liquid.

Cover the pan with a thick cloth and keep at room temperature for 12 hours. After complete cooling, place the pan in the refrigerator and cool the cucumbers. And you can serve it on the table.

Classic recipe for lightly salted cucumbers for a 3-liter jar

Ingredients:

fresh cucumbers - how many will go in
garlic - 4 cloves
soft stems and umbrellas of dill - 50 gr.
salt - 60 gr.
sugar - 30 gr.
horseradish and black currant leaves - 50 gr.

Preparation:

The classic set of ingredients for a 3-liter jar requires the presence of dill and garlic. And to enhance the taste and aroma, you can add basil, savory, cherry or blackcurrant leaves, celery and parsley leaves, coriander. For more crunch - oak leaves and horseradish root. Spicy lovers can add red hot pepper.

Wash freshly picked cucumbers well and trim off the ends. If they were collected a day or two before processing, then they should be soaked in clean cold water for 3-6 hours. This way they will be saturated with water and restore freshness.

Place dill and garlic in three-liter jars. We try to choose cucumbers of the same size, so they are better salted, and fill the jar. In this case, the method of laying does not matter much, we just try to fit them in the jar more tightly.

Prepare a 6-8 percent salt solution. Pour the cucumbers into a jar, cover the neck with a thick cloth, and leave to ferment overnight.

It should be noted that depending on the size of the cucumbers and the method of laying them, the amount of brine may be different.

In the morning we put the jar in the refrigerator to cool, and by lunchtime the lightly salted crispy cucumbers prepared according to the classic recipe are ready. Bon appetit!

Crispy cucumbers - recipe in hot brine

This is the recipe I like to cook the most. The cucumbers are ready in a day and if stored in the refrigerator, you can eat them for a whole week.

The entire cooking process is similar to the recipe for quick cooking lightly salted cucumbers in a saucepan. We looked at it above.

We will just pour hot brine over the cucumbers. Then leave at room temperature overnight. In the morning we put it in the refrigerator to cool. And by lunchtime you can serve them on the table. And to make them crispy, don’t forget to soak them, chop the horseradish root, and add oak leaves.

In this video you can see with your own eyes how to do this.

Preparations continue, see you next time. In the comments you can share your interesting recipes and wishes.

The rules of healthy eating include offering cold appetizers before serving main courses, which increase appetite and speed up metabolism. One of these snacks can rightfully be called quick-cooking lightly salted cucumbers, the recipe for which every cook should have in their arsenal. Fresh vegetables can be found in the retail chain all year round, and if you don’t have your own homemade preparations for the winter, you can also use imported fresh fruits.

Ingredients for pickling

Quick pickling of cucumbers can be done in several ways, which we will be happy to list and briefly outline each technology. All you have to do is choose a quick recipe for lightly salted cucumbers that suits you.

Before studying the technology, it should be said that the same ingredients are used for the brine, which you can vary based on your own taste preferences.

Salt

The salt used is rock salt, not iodized.

For brine, the proportion is as follows: 1 table is required for 1 liter of water. a spoonful of salt, although some home cooks recommend 2 spoons.

It is worth noting that everything is determined by one’s own experience. For dry pickling of vegetables, take about 1 table for 1 kg of cucumbers. spoon of rock salt.

Greens and herbs

How to quickly pickle vegetables without using special herbs? No way! The standard set is seeds, umbrellas and dill leaves in combination with garlic.

But most recipes also contain additional spicy and aromatic herbs, such as tarragon, savory, cilantro, basil and others. It turns out that greens and parsley stems should not be added to cucumbers, because then they soften and lose their crispness.

In addition to herbs, real pickling specialists use plants rich in tannins, such as oak leaves and bark, cherry and currant leaves, horseradish leaves and root.

Such additives prevent lightly salted vegetables from becoming too salty and acidic, and the pickles become pleasantly crispy.

Herbs and spices

The most popular spice is garlic. It is cleaned, cut into several pieces and placed with vegetables. As they say, “you can never have too much garlic” - it gives strength and flavor to lightly salted cucumbers, and not only them!

Among the spices added to pickled cucumbers are bitter and allspice peas, red hot pepper in a pod, bay leaf and cloves. The quantity depends on taste preferences.

But remember that too many strong spices destroy the flesh of the fruit and they become soft and over-salty.

Sugar

Sugar speeds up fermentation, but how can you quickly cook lightly salted cucumbers if you don’t speed up the fermentation process?

We take a little less sugar and salt: for 1 liter of water - about 1-2 teaspoons. spoons or per 1 kg of fruit - approximately 1 dessert spoon. But it’s also worth saying that you can do without sugar. It's a matter of taste!

*Scullion's Advice
Choose medium and small cucumbers, keeping the fruits approximately the same size so that they are evenly salted. Be sure to cut off the “butts” of the fruits to allow them to quickly “salt.”

How to quickly pickle cucumbers

Ingredients

— 1.5 l + -
- 2 tsp. + -
- 2 tbsp. l. with top + -
— how much will go into a 3 liter jar? + -
— 2-3 umbrellas + -
- 4 cloves + -

Preparation

This quick method consists of placing prepared cucumbers, spices and herbs in a 3-liter glass jar and pouring brine.
In order for the recipe to quickly allow you to get a fragrant, crispy snack to the table, cucumbers in a jar, the bottom of which is covered with greens, need to be laid vertically, sprinkled with sugar and salt on top and pour boiling water over it.
Leave the glass container at room temperature for active fermentation.

In a day the snack is ready!

Scullion's Advice
If you pour plain purified but cold water, this increases the time for salting vegetables to 2-3 days, but in this case, lightly salted cucumbers will become crispier and more flavorful. Choose!

Dry salting method “in a bag”

This is a very popular method that will please you with its ease of preparation and excellent results.

We put the prepared fruits of the same size in a thick plastic bag, add herbs and spices well rubbed between the palms, sprinkle with salt and sugar and tie the bag tightly.
For 1 kg of cucumbers we take approximately 1.5 table. spoons of rock salt and 1 tsp. Sahara.

We carefully rub its contents in our hands to evenly distribute salt, sugar and aromatic herbs.
Leave in a warm place (but not in the sun) for a couple of hours, periodically stirring the contents of the bag, and then transfer to the refrigerator.

After 6-10 hours, lightly salted cucumbers can be served.

How to cook cucumbers in 2 hours

How to cook lightly salted cucumbers in an hour or 2 hours? Are there such options? Of course have! And they are so easy to prepare that you can treat your family to freshly prepared lightly salted vegetables almost all year round.

It is enough to cut each cucumber into four parts along the fruit and salt it dry (1 tablespoon of salt is required for 1 liter of water).

While you're preparing lunch or dinner, a healthy snack will do the trick. Set the table, serve the main courses and surprise everyone with a quick pickled cucumber recipe!

Pickling cucumbers in 15 minutes

How to make lightly salted cucumbers in 15 minutes? Is this possible? Yes! Even a “five-minute” is possible - for the most impatient! Let's reveal secrets!

Wash the vegetables, trim the ends, and cut each fruit into 4 slices and put them in a tight food-grade polyethylene bag. For the recipe you will need 1 kg of cucumbers.
Mix herbs, finely chopped garlic (6-7 cloves), salt (1.5 tbsp) and ground black pepper (pinch), break a few laurel leaves and add cucumbers.
We tie the bag and carefully rub its contents in our hands. Leave in a warm place.

We'll taste it in 15 minutes!

Five-minute cucumbers

The whole secret of such quick pickling is in finely chopping the fruits! This method can be called winter, since a greenhouse harvest is also suitable for the recipe.

In addition to all the standard spices and herbs (and in winter they can be dried), we use:

700 g cucumbers;
Vegetable oil - 100 g;
Salt - 1 tbsp;
A glass jar suitable for mixing ingredients.

How to cook cucumbers in 5 minutes

We cut the cucumbers into rings approximately 4 cm wide, and then cut the resulting pieces into strips 1 cm thick.
Place all the cuttings in a jar, cover it tightly with a lid and begin to shake vigorously for 3-5 minutes.

Ready! In just 5 minutes we get a wonderful snack that leaves no one indifferent. Swept off the plate in the same 5 minutes!

Lightly salted cucumbers in their own juice

This method is not as popular as the more familiar ones, but men are crazy about it! Instead of water for brine, use strained cucumber juice (without pulp).

You get excellent lightly salted cucumbers, and the brine can be used further “for its intended purpose”! Is it possible to pour out such a delicious thing?

We hope that by studying and testing our recipes for quick preparation of lightly salted cucumbers, you will add your own twist to each one. After all, everything that we cook with passion and imagination cannot be tasteless. Go for it!

Summer is a great time to fill the body with useful substances, because the body only absorbs well what is grown in the same environment. The time has come for fruits and vegetables to ripen, and therefore we will share with you the secret of how to make lightly salted cucumbers, and consider pickling methods and recipes. There is probably no more “summer”, more aromatic and beloved snack than this crispy miracle, especially when prepared in compliance with technology and rules.

Pickling lightly salted cucumbers

There are several ways to prepare freshly pickled cucumbers. The result practically does not depend on the chosen method if the pickling recipe is verified and repeated many times. It's hard to argue with that, right?

It should also be noted that the brine for lightly salted cucumbers differs from other brine recipes in the small amount of salt and a standard set of herbs to give the green fruit crispness and aroma.

Let's look at ways to pickle lightly salted cucumbers and give a recipe for each method. You will certainly have the opportunity to choose the option that meets all your expectations.

Lightly salted cucumbers: hot pouring recipe

Ingredients

- 1 kg + -
— 1 tbsp. l. for 1 liter of water + -
— 5-6 cloves + -
- taste + -
— 2 branches + -
Horseradish (leaves) - 1-2 leaves + -
Tarragon - several stems with leaves + -
Black currant leaves— 5-8 pcs. + -

Preparation

The “hot” method means pouring hot brine over the cucumbers. Immediately after the brine has cooled, the product is ready! The advantage of this method is the speed of salting the cucumbers, but the disadvantage is the loss of the beautiful green color of the vegetables.

1. Prepare a jar or enamel pan: wash and scald with boiling water.

2. Rinse the cucumbers with water and cut off the ends. We also wash and tear the spicy herbs and knead them with our hands. Peel the garlic (you don’t have to peel it, just wash it), cut each clove in half lengthwise.

3. What is the best way to do it? Place all the ingredients in layers, starting with a layer of greens: greens with garlic, cucumbers, greens, cucumbers, greens.

4. Prepare the brine: add salt to boiling water at the rate of 1 heaped tablespoon of salt per 1 liter of water. Stir the salt until it is completely dissolved.

5. Lightly salt the cucumbers, i.e. fill them with boiling brine so that the entire contents of the jar or pan are covered with brine.

6. As soon as the brine has cooled completely, you can take delicious lightly salted cucumbers out of the jar, the recipe for which is so simple, and enjoy their indescribable aroma!

Freshly salted cucumbers: cold pouring recipe

The cold method has only one drawback - time! Lightly salted cucumbers will be ready only after two days, but they will hardly change their natural color, and the aroma cannot be compared with a hot pickled product.

We will tell you how to make lightly salted cucumbers using the cold method in this recipe. Cold salting differs only in the temperature of the brine.

Many novice cooks wonder what kind of water is best to use? The best water for cold salting is spring water. It is rich in oxygen and minerals, and sandy aquifers purify it better than the most expensive filters. Water from a well is the same as spring water, but a different method of collecting water is used.

How to cook lightly salted cucumbers in a cold way if it is not possible to use natural water? Then you can pour tap water, but clean it through a filter. There is no need to boil - this will lose the taste of the pickles.

Place the prepared ingredients (see recipe above) in a sterilized jar or enamel container in layers. The last layer is greenery, because... it protects the product from oxidation by air.
Prepare the brine: in one liter of cold clean water, stirring, dissolve 1 heaped tablespoon of rock salt.
Fill our cucumber preparation with this brine and leave it at room conditions.

As soon as we see foam on the surface of the marinade, we move the jar into the refrigerator so that the cucumbers do not oversalt. In a day you can already taste the masterpiece!

Dry method

How to dry pickle lightly salted cucumbers? Oh, this pickling technology is gaining unprecedented popularity, because thanks to this pickling you can serve a delicious appetizer to a friendly table in just 1-2 hours! Although... it all depends on the size and cutting of the cucumber fruits.

The dry method is called food grade polyethylene.

Before salting, cut off the ends of the cucumbers and make shallow cuts with a knife or pierce each with a toothpick.
Place all the ingredients in a tight bag and rub with your hands until the fruits are evenly coated with all the spices and salt.
The cucumbers are marinated at room temperature for about 5 hours, and then they need to be moved to the refrigerator.

The longer the bag of pickling is left in room conditions, the more salted they become.

What herbs and spices to choose for dry pickling recipe

If we compare it with our first recipe, it is better to replace the hot capsicum with hot pepper and sweet peas, add coriander seeds and a few bay leaves (they need to be broken).

We take no more than 1 tbsp of salt. and add sugar - 1 tsp.

That's all!

Cooking time for lightly salted cucumbers in a bag

Whole fruits – 10-12 hours
Cut lengthwise into 4 pieces – 2-3 hours
Cut into strips 3-5 cm long – 15-20 minutes.

Take the freshly salted cucumbers out of the bag, scrape off the salt and spices with the blunt side of a knife blade and serve!

* Cook's Advice
Not all varieties of this vegetable crop are suitable for pickling. You need to choose thin-skinned cucumbers with “pimples”, bright green in color. Then the finished product will look very appetizing!

In fact, the answer to the question of how to make lightly salted cucumbers is simple! Fresh cucumbers of the same size, the necessary set of herbs and spices, the optimal amount of salt, and a delicious snack will delight everyone present at the table!

Good morning, comrades! I bought greenhouse cucumbers today and decided without thinking to make a cool snack out of them. Moreover, spending very little time. We will use instant recipes. I think everyone loves these, because they can be said in a hurry.

This method of pickling green vegetables appeared not so long ago and has already gained great popularity among the Russian people. After all, as my husband says, these gifts of nature, when salted, go well with vodka. And if they are also fragrant with garlic and dill, then in general - just chic.

Plus, if you decorate it very beautifully and serve it with, or with any meat dish, for example fried until golden brown, then this will be an alternative to any winter pickles.

Therefore, I strongly recommend that those who have never cooked using this method take note, and then unsubscribe here, at the bottom of this note, and leave your review. It will definitely be positive. It cannot be otherwise.

Do you want to quickly, almost instantly, pickle cucumbers and enjoy the wonderful taste and smells of summer. There are recipes that involve either methods without brine, that is, they are simply seasoned with salt and spices. Or ones that have a special fill. Which is made on the basis of vinegar essence.

But, such options are mainly made in winter, but in order to immediately please the soul, so to speak, take ordinary water and a cup of magic. Read further this instruction and you will understand everything yourself.

We will need:

cucumbers - 2 kg
salt - 2 tbsp
dill - a couple of sprigs
garlic - 5 cloves
water - 1 tbsp.

Stages:

1. Wash young and pot-bellied green vegetables well and remove the “butts” from them. In principle, you don’t have to do this, but chefs recommend not to bypass this point.

2. Then move on to the greens. Also rinse it and then chop it with a sharp kitchen knife.

3. Take a thick plastic bag; freezer bags are usually good for this purpose. And place cucumbers and chopped dill in it. Using your hands, stir the mixture. Then add salt.

The garlic must be peeled and cut into slices to release the aroma.

4. Shake the bag slightly, tie it, but not tightly. But then open it slightly and pour in regular drinking water. That's all the miracles. Place this mixture in a cup and put it in the refrigerator to marinate for a couple of hours, tie the bag very tightly.

Sometimes you can take it out and shake it a little to speed up the process.

This excellent snack will appeal not only to you, but also to those who love new items and all kinds of pickles. Eat for your health! Bon appetit!

Lightly salted cucumbers in 2 hours without brine

Show me who would refuse such a lovely delicacy? I think there are few such people. After all, such green fruits are beautiful in themselves, and if there is also a second dish on the table, for example To, I think no one will deny themselves the pleasure of trying and snacking on their own cucumbers.

My kids generally like to eat them just like that, for example with a crust of rye bread. It’s true that you really want to drink later, but there’s always water in the house, so that’s the problem. Therefore, I invite you to familiarize yourself with this creation.

We will need:

cucumbers – 1 kg
garlic - 1 head
salt - 1 tbsp
dill and you can take parsley - a bunch

Stages:

1. Prepare the necessary equipment for work). Yes, there will be so much of it that you can get confused. Kidding. Rinse the most important beauties in water, so that no particles of dirt remain. If there are any signs of spoilage, trim them.

2. Afterwards, wipe them with paper napkins and pierce each piece with a fork. You can take a toothpick and apply injections in different places. This is necessary for quick cooking so that the cucumbers become lightly salted.

Or you can make cuts with a knife.

3. Garlic, or rather its cloves will come into use, peel off the husks. Take one or two heads, depending on their size.

Important! The cloves should be without blemishes and smell fragrant; the color should be white, not slightly yellow.

Chop into small pieces with a chef's knife, or you can put it through a press. It doesn’t really matter how this will be done. Therefore, use the method that is convenient for you.

4. Now proceed directly to the most important work. Take one or two bags. Because if the bag is too thin, it is better to put one in one, put everything you need according to the list. Tie it tightly and shake it in your hands from side to side.

This is necessary so that the salt is dispersed throughout all the vegetables, and the herbs and garlic accordingly.

5. In this form, send the cup with the treat to a cool place, which is usually a refrigerator or cellar.

6. Cooking time - 2-3 hours. And then enjoy an incredibly awesome and juicy snack that will always help out. Especially when it's summer or spring.

Recipe for quick cooking with boiling water (hot pouring) in a jar

A recipe for every day, as the owner of this video assures. Well, all that remains is to check and repeat. It is recommended to take the largest jar, usually a three-liter container, and pick more herbs and herbs from the garden. You can even use horseradish and currant leaves. And one more secret ingredient.

This method does not require preservation, which is why it is good, but the next one will not be so simple).

We will need:

3 liter jar
cucumbers
dill umbrellas
currant leaves
a couple of horseradish leaves
mustard - 0.5 tsp
garlic head - 1 pc.
salt - 4 tsp

Classic recipe without pepper and horseradish

In order not to repeat myself and make this dish even more unique, I found an option with sugar and salt. Plus, vinegar essence will be added. And let this wonderful creation become a helper or a favorite when fresh potatoes and other vegetables are used in the garden.

The most important thing is that this recipe is not at all complicated and even greenhouse cucumbers, which are already sold in our market or in a store, can be perfectly pickled. I mean, any time of the year you can resort to such a treat.

We will need:

cucumber – 500 g
dill - optional
fresh garlic - a couple of cloves
table salt - 0.5 tbsp
granulated sugar - 0.5 tsp.
vinegar 70% - 1 tsp

Stages:

1. Of course, first wash them under the tap, and then cut off the “butts” on each side.

2. Then place in a large plastic bag and sprinkle with salt and sugar, chopped dill. Chop the garlic into cubes and place here. After that, pour in the vinegar, tie the ends of the bag and give it a shake.

Marinate in the refrigerator for about 12-24 hours. Such masterpieces will delight everyone with their unique taste.

By the way, you can use cherry and currant leaves, which will give a delicate shade and a magnificent aroma of fruit trees.

How to pickle cucumbers quickly and tasty in slices in a bag

Another accelerated version from a famous chef and master of his craft. Of course, the smaller you cut the green gifts of nature, the faster they can be presented for lunch. You can even chop it into slices.

We will need:

cucumber - 8-10 pcs. (2 kg)
vegetable oil - 4 tbsp
garlic - 8 cloves
table salt - 4 tsp
vinegar 9% - 6 tsp
seasonings and spices for vegetables - 0.5 tbsp
dill - bunch

Stages:

1. Wash the cucumbers in water, cut into pieces, you can cut them into longitudinal bars, or cut each piece into several pieces.

2. Then mix them in a large bag with seasonings, as well as chopped chopped dill and garlic. Pour in the vinegar essence and tie the ends. And turn the bag down, then in the opposite direction, so that all the components are thoroughly and evenly distributed and mixed.

Wow, you're great! You can also flavor it with paprika, coriander, and also marinate with bell pepper and cabbage leaves.

Place in the refrigerator on the bottom shelf and leave for 1.5 hours.

Cooking a snack in a saucepan

Wow, did you know that cucumbers can be crispy and lightly salted at the same time? Yes, and in less than a day, and in some cases incredibly tastier than in cellophane, they are obtained in an ordinary three-liter or five-liter pan.

Here, many novice housewives have one problem, these are the required proportions of salt, so remember.

Important! Use only coarse salt for pickling, use 1 tbsp per 0.5 liter of water

We will need:

cucumber - 7 pcs.
horseradish - 2 leaves
currants, cherries, bird cherry - several leaves each
garlic - 8 cloves
dill with umbrellas
pepper - 10-12 peas
table salt - 4 tsp
bay leaf - 3 pcs.

Stages:

1. Take a saucepan with high sides and throw everything you saw above on the list into it. But don’t add about one liter of salt and water yet.

2. It is advisable to place dill and currant, cherry and bird cherry leaves on the bottom. Next are the green beauties. The garlic must be cut into small pieces.

But for those who prefer something special, for example gourmets, they can add hot red chili, one peppercorn.

3. Combine some water with table salt and stir until the grains dissolve. And only after that, fill the pan with the ingredients with this brine.

The water should be ice-cold so that they turn out crispy and no voids form inside.

4. Let it stand under the lid in a warm place, that is, at home for about one day. If you like it saltier, you can keep it for about 1 day. Don't do too much, otherwise you won't eat it all at once, and the rest will acquire a sour taste every day.

A simple and interesting method using mineral water

Yes, you heard right, run to the store and buy sparkling water. We will use it to perform magic, because the bubbles will give a cool taste and speed up the cooking process. Moreover, it is also useful. Two in one, we cook deliciously and without harm to health. Class!

We will need:

cucumbers – 1000 g
sparkling mineral water – 1 l
salt - 2 tbsp
garlic - 3-4 cloves
dill - bunch

Stages:

1. Wash all the necessary ingredients. Place the cucumbers and finely chopped dill along with the garlic cloves in a container.

2. Dissolve salt in mineral water. Take it only cold, and then fill it with marinade so that everything drowns.

3. Keep in a cool place with the lid closed or covered with cling film for about 12 hours or one day. It turned out quite nice and beautiful.

Lightly salted cucumbers - recipe with garlic and dill

This option is one of my family’s favorites and proven ones. Because dill umbrellas are used, and they, in turn, give this dish an unsurpassed flavor. Try adding them sometime.

It is also important to use allspice corns. And lightly season with seasonings for Korean carrots or do without them.

We will need:

cucumbers - from 1-1.5 kg
dill umbrellas - 3-4 pcs.
garlic - 5 cloves
salt - 1 tbsp
peppercorns - 6 pcs.

Stages:

1. Check if everything you need is available on your table. And then proceed according to this scheme.

2. Grind the cucumbers into plastic pieces. Add salt, peas and of course umbrellas to them. Put it all in a bag, then tie it and juggle.

Don’t forget to chop the garlic cloves and add them here too. After 2.5 hours, remove them from the refrigerator and taste them.

Crispy lightly salted cucumbers in less than a day, but tastier than in a bag

You won’t believe it, but there are also so-called emerald delicacies with vodka. I don’t know who the genius of this art is, but once I dared to try it, it turned out pretty good. You can do it for variety.

It is thanks to vodka that they do not lose their natural color. They do not turn yellow at all, especially if done in winter. They will stand in jars and will not change their color even after a year.

We will need:

for a three-liter jar:

salt - 70 g
cucumbers - 2-2.5 kg
vodka - 2 tbsp
drinking water - 1.5 l
dill umbrellas - 2-3 pcs.
red and black currant leaves - 4-5 pcs.
horseradish root - 25 g
cherry leaves - 4 pcs.

Stages:

1. Cucumbers must be kept in cold water for 20 minutes. Then place them in a jar. But thoroughly pour boiling water over the green leaves and horseradish root to kill germs.

2. Prepare the brine, combine salt with water and vodka. Fill the jar with it. Screw the lid on and wait 20 hours. Bon appetit!

Preparing for the winter in a three-liter jar

Well, in conclusion, I give you one more video to watch, I hope everyone will like it. In general, we will be talking about such winter pickles in the near future, so don’t miss the next episodes.

Thus, we looked at many interesting and very tasty recipes for lightly salted cucumbers, and now you know how to prepare them. I wish everything succeeds.

Be healthy! Join the group in contact and write your wishes. Thank you for your visit, I look forward to visiting again. Goodbye.

Hi all! Crispy lightly salted cucumbers with garlic and dill are my weakness. But how to make them quickly? There are some great recipes. For example, it can be traditionally in a jar, or it can be in a bag. This is what I will tell you in detail today.

Agree, they harmonize wonderfully with any dishes, for example with or baked in the oven. This is a great appetizer for a holiday table or for an everyday lunch or dinner.

Sometimes I put them in or in instead of fresh. And even with strong strong drinks, they are generally irreplaceable comrades. They will definitely be in place everywhere.

For pickling, take medium-sized cucumbers with pimples. The most popular variety for this business is “Nezhinsky”. And take rock salt.

They need to be stored in the refrigerator for no more than 5 days, after which they become completely salted.

I would like to start with the most common method. Almost everyone knows about him. Everything is done without brine; they themselves will give a lot of juice. But once you take them out, your mouth will water. This is the scent they give off.

Ingredients:

Fresh cucumbers – 1 kg
Salt - 3/4 tablespoon
Fresh dill, cilantro - bunch
Garlic - 5 cloves

Preparation:

1. First you need to wash the cucumbers. Then cut off the “butts” on both sides. Pierce them in several places with a fork, on two opposite sides, so they will be better salted.

You can also, if desired, cut them into four slices. This way they will salt even faster.

2. Place our vegetables in a plastic bag. Chop fresh herbs with a knife and sprinkle them on top. Then squeeze the garlic there through a press or simply chop it finely.

3. Tie the bag and put it in a second bag so that the juice that the cucumbers give does not leak. Shake the bag thoroughly so that the salt, garlic and herbs are evenly distributed inside. And leave at room temperature for 2-4 hours, shaking them periodically.

5. In a few hours you will have wonderful crispy, tasty, salted cucumbers on your table.

Crispy lightly salted cucumbers in a jar. Quick recipe in 5 minutes

This is a super quick way to prepare our appetizer. They will go simply wonderful with young potatoes, especially if you add sour cream. I think men will say that not only with a side dish, but also with some drinks too. Well, I can't help but agree. Now that you can buy fresh vegetables in stores at any time of the year, you can make them both in summer and winter.

We only need:

Fresh cucumbers - 2 pcs.
Garlic - 2 cloves
Bay leaf - 2-3 pcs.
Dill - bunch
Salt - 2/3 teaspoon
Ground black pepper - 0.5 teaspoon

Preparation:

1. First, put salt and pepper in a jar. Then break the bay leaf into several pieces, finely chop the garlic and also put everything in a jar.

2. Then finely chop the dill and also put it in a jar. Cut the ends off the cucumbers, then cut them into several slices and send them there. Then close the jar with a lid and shake for 3-5 minutes. You can involve your husband in this activity.

Don’t overcrowd the jar with vegetables; you need space to shake better.

3. And after that, open the lid, put the treat in the dish and help yourself to a side dish with your husband. You can add unrefined sunflower oil for taste.

Step-by-step recipe for quick cooking using sparkling mineral water

But I learned about this option relatively recently. And I can say that the cucumbers turn out wonderful. Keep in mind just one thing - if you have salty mineral water, then the amount of salt should be slightly less. In general, try it and rate it!

Ingredients:

Cucumbers - 1 kg.
Horseradish leaf - 1 pc.
Dill - bunch
Garlic - 5-6 cloves
Black peppercorns - a pinch
Carbonated mineral water - 1 l.
Salt - 2 tablespoons
Mixture of dried Provençal herbs - 1 teaspoon

Preparation:

1. Place a leaf of horseradish on the bottom of the dish. Then top with sprigs of dill. Next add peeled and coarsely chopped garlic, as well as black peppercorns.

2. Cut off the ends of the cucumbers and fold them on top so that they press tightly against each other. You can also cut them in half lengthwise. Sprinkle with chopped dill. If desired, add any spices you like.

3. Dissolve salt in a glass of mineral water, add Provençal herbs and stir. Pour them into the vegetables. Cover the dish with a lid and put it in the refrigerator for about a day. After that you can try them.

How to make lightly salted cucumbers in cold water

Another interesting option. This recipe can be made either in a 3-liter jar or in a saucepan. Whatever is more convenient for you. And to be honest, this recipe is my favorite to cook with. This is the taste I like the most. It reminds me of my childhood, when in the village my grandmother treated me to these crispy, freshly salted green vegetables.

Ingredients:

Cucumbers - 2 kg.
Horseradish leaf - 2-3 pcs.
Currant leaves - 7-10 pcs.
Dill umbrellas - 2-3 pcs.
Tarragon - 2 sprigs
Garlic - 5-8 pcs.
Bay leaf - 2-3 pcs.
Peppercorns - 10-15 pcs.
Salt - 2 heaped tablespoons
Water - 1.5 l.

Choose the amount of ingredients according to your taste.

Soak the cucumbers in advance in plain cold water for one hour.

Cooking method:

1. First place horseradish leaves on the bottom of a pan or jar, then dill umbrellas. Next, lay out the remaining prepared leaves and greens. Place garlic cut into two or three pieces on top. Then bay leaf and pepper. Cut off the ends of the cucumbers and place them on top of everything in the pan. Then add another umbrella of dill and a horseradish leaf.

2. Pour water into a half-liter jar and add salt there. Stir until completely dissolved, then pour into the pan and add the remaining water. You can take filtered water or buy purified water in the store.

3. Then cover the top with a plate or lid and leave at room temperature for two days. Then help yourself and treat your family. Then, when ready, store them in the refrigerator without brine. But personally, I don’t keep them for a long time; they sell out quickly.

Video about how to quickly and tasty pickle in a bag in 2 hours

If you still have any doubts, then for clarity, I suggest you also watch the video. And then everything will become completely clear.

Ingredients:

Cucumbers - 1 kg.
Garlic - 1 head
Salt - 1 tablespoon
Sugar - 1 tablespoon
Fresh dill - 1 bunch

Now look at the cooking method. Everything is explained here in great detail.

And I want to agree with the author, lightly salted cucumbers prepared in this way will be simply delicious. Crispy and fragrant with added herbs and garlic. And if you add some seasonings of your own, it definitely won’t be any worse.

Classic recipe in a saucepan with hot brine

Another good way to quickly prepare lightly salted cucumbers. Everything takes no more than 15 minutes to prepare, although then you will have to wait until they are completely ready.

In the old days, barrels were used for this. But we are modern people, so we use modern kitchen utensils - a saucepan.

Ingredients:

Cucumbers - 1.5 kg.
Water - 2 l.
Salt - 1.5 tablespoons
Garlic - 5-6 cloves
Dill umbrellas - several sprigs
Currant and cherry leaves
Hot black pepper - to taste
Horseradish leaf

Cooking method:

1. Wash the cucumbers and cut off the ends on both sides. Place in a saucepan. Place garlic on top (you can cut the cloves into two halves), currant and cherry leaves. You can leave only the stalks of the horseradish, since all the flavor comes from them. Then place the dill umbrellas.

Take an enameled or stainless steel pan.

2. Pour water into another pan, add salt and put on fire until it boils. After the water boils, pour it into the vegetables. The water should cover everything to the top.

To fill, you need for 1 liter of water - 1 tablespoon with a handful of salt.

3. And leave at room temperature for 6-8 hours, or overnight. Then put the pan in the refrigerator for another 3-4 hours and you will have a wonderful crispy snack by lunchtime.