Cucumber is undoubtedly a very popular and favorite vegetable among Russians. BUT pickle, in general, something sacred, because he, my dear, is considered the best snack Russian feast. That is why they begin to pickle cucumbers in Russia as soon as they grow up. Despite abundance summer vegetables, all housewives already in June - July prepare this appetizer and such cucumbers are called salted. Tender and at the same time crispy, sweet-salty, with the aroma of dill and garlic, salted cucumbers are simply indispensable in the company of watered fragrant sunflower oil. And if you add to this fat, but a glass of ice-cold vodka - mmm .... - It's impossible to win this country! Here three popular recipes preparation of lightly salted cucumbers: quick salted cucumbers in a bag, hot way and salting with mineral water. Choose any - with "Mom's stove" you will succeed!

What do you need to pickle cucumbers?

For pickling cucumbers in addition to salt, aromatic spices and spices are needed. Usually these are dill umbrellas, currant and cherry leaves, bay leaves. Sometimes spicy greens are used: tarragon (tarragon), basil, mint and other herbs to taste. Black peppercorns, allspice peas and hot hot peppers (a pod or a piece of a pod), garlic, leaves or horseradish root are also added - it is believed that cucumbers become especially strong from horseradish. But, if you do not have a full set of herbs and spices, you can get by with a minimum: garlic and dill (umbrellas or herbs).

Use coarse salt. Can not use iodized salt and finely ground salt - cucumbers can become soft.

It is better to cook lightly salted cucumbers in a glass jar with a volume of 2 or 3 liters- It is convenient to store in the refrigerator. It is useful to know that three liter jar fits 1.5 kg of cucumbers. You can use any enameled or glassware (bowl, pan), clay pot, plastic container with a lid or a plastic bag.

For pickling, you need to take fresh, elastic cucumbers of a small size. If you are not sure about the freshness of cucumbers, soak them in cold water for a couple of hours.

Salted cucumbers with mineral water:

  • cucumbers 1 kg
  • garlic 1 head
  • salt 3 tbsp
  • mineral water with gas 1 liter
  • dill (3-4 umbrellas or a bunch of greens)
  • bay leaf 2 pcs
  • black peppercorns 7 pcs
  • allspice-peas 4-5 pcs

Step by step photo recipe:

With any method of salting, first of all, wash the cucumbers well and cut off the tips from both ends.

Peel the garlic, wash and cut into slices.

In a clean bowl (I have a glass bowl), put the dill, part of the garlic and spices.

Lay the cucumbers and the remaining garlic on top.

Add salt.

Pour mineral water(I have "Slavyanovskaya").

Cucumbers pickled with mineral water are usually very crispy.

If you are pickling cucumbers in a bowl, as I did, you need to put a plate on top so that the cucumbers are completely covered with brine. When salting in a jar, cover it with a lid. Remove to refrigerator. To evenly pickle cucumbers, periodically stir the brine in a bowl or shake the jar. Usually after a day, cucumbers can be eaten, but after 2-3 days they will become ideal. Remember that the longer cucumbers stand in brine, the more salted they become.

Lightly salted cucumbers in a plastic bag:

  • cucumbers 1 kg
  • garlic 5-10 cloves
  • salt 1 tbsp without a slide
  • fresh dill 1 bunch
  • spices as desired

Prepare cucumbers and garlic in the same way as in the previous recipe. Finely chop the dill. Pack it all up for food products(better in two, folded together), add salt. Tie the bag well, shake and remember with your hands so that the salt and dill are evenly distributed over all the cucumbers. Put the package in the refrigerator. Very small cucumbers will be ready from 30 minutes to two hours. If such cucumbers, as in the photo, it will take 5-6 hours. With this method of salting, it is allowed to cut the cucumbers lengthwise or across for faster salting. You can periodically take the cucumbers out of the refrigerator and shake them so that they are evenly salted.

Lightly salted cucumbers - hot way:

  • cucumbers 1.5 kg
  • garlic 1-2 heads
  • salt 5 tbsp (without slide)
  • dill umbrellas 4 pcs
  • cherry leaves 6-7 pieces
  • currant leaves 6-7 pieces
  • water 1.5 liters

This recipe is ideal for glass jar volume of 3 liters.

Prepare cucumbers and garlic in the same way as in the previous recipe. Put the cucumbers in a clean jar, shifting them with dill, currant leaves, cherries and garlic cloves. Boil 1.5 liters of water, dissolve salt in it and immediately pour it into a jar of cucumbers, close with a plastic lid. If you do this in the evening, then in the morning fragrant salted cucumbers will be ready. Before use, cucumbers are best cooled and stored, of course, in the refrigerator. Let me remind you once again, the longer cucumbers stand in brine, the more they are salted.

Try to cook - quick to prepare and very tasty snack.

Summer pleases us not only with excellent weather, but also with a fresh harvest. Surely, many missed small, crispy, fragrant cucumbers! When the long-awaited summer cucumbers finally appeared, we begin to want to experiment, because just fresh cucumbers, although tasty, quickly become boring. We ate pickled and pickled cucumbers in winter, but now we just want to diversify their fresh taste. great way preserve freshness and experiment with taste - cook quick lightly salted cucumbers.

Cooking methods salted cucumbers there are a huge number, but most recipes provide for cooking for at least a day, and after all, as a rule, you want something delicious here and now. Quick lightly salted cucumbers are called fast because their cooking time is only from 20 minutes to 2-3 hours! Therefore, for each feast, you can not limit yourself to any one recipe, take note of a few of the recipes below, and let the cucumbers on your table have a bright taste and variety.

Before you take up practice and cook quick lightly salted cucumbers, you need to familiarize yourself with the theory. In total, there are three ways to prepare lightly salted cucumbers: in brine, in their own juice, and the “dry” method, when cucumbers are salted without brine and are ready for use in a maximum of 1-2 hours. It is worth trying to cook cucumbers for each of them, because the taste of cucumbers cooked different ways, will be different. For the preparation of quick lightly salted cucumbers, it is better to choose cucumbers that are small, strong, with thin skin, bright green and pimples. Overgrown and overripe cucumbers can be used to prepare lightly salted cucumbers in their own juice. If the cucumbers are not just harvested from the garden, then it is better to pre-soak them in cold water. Before cooking, do not forget to cut off the ends of them, so the cucumbers will cook faster. If you want lightly salted cucumbers to be crispy, do not pack them tightly in a jar. Salt should be used not iodized, but ready-made salted cucumbers should be stored in the refrigerator for no more than 2-3 days.

Ingredients:
500-600 gr. fresh cucumbers,
1-3 cloves of garlic
2/3 tsp fine salt,
dill umbrellas.

Cooking:
Wash cucumbers well, cut lengthwise in half or quarters, put in a deep bowl. Peel and chop the garlic and add to the cucumbers, dill can be chopped or put in whole umbrellas. Salt and mix with your hands so that all the ingredients are evenly distributed. Put everything in a bag, let the air out of it and tie it up. Leave at room temperature for 1 hour. After an hour, you can try quick lightly salted cucumbers.

Salted cucumbers in a container

Ingredients:
fresh cucumbers,
greens,
2 cloves of garlic
allspice,
black pepper,
salt.

Cooking:
To prepare quick salted cucumbers according to this recipe, you will need a plastic container with a lid. Chop the greens and put them in the bottom of the container. Crush the garlic with the handle of a knife and add to the greens. Add crushed peas of black and allspice there. Cut the cucumbers in half lengthwise, place in a container and season with salt. By the amount of salt you need to focus on your taste, for this, imagine how much salt you take to eat fresh cucumber, increase this amount by about 4 times and salt the cucumbers in a container. Close the container tightly with a lid and shake it well. The contents of the container will beat against each other, as well as against the walls of the container itself, as a result of which the cucumbers will release a large amount of juice, which will dissolve the salt. After 10 minutes, the cucumbers will be half in the brine from own juice, green juice and salt. If you want cucumbers here and now, and there is no strength to endure, then shake the container for another 15-20 minutes. If you can wait a little, then leave it at room temperature for about 1 hour, then wash off excess salt from the cucumbers and serve.

Quick salted cucumbers with zucchini

Ingredients:
1 kg cucumbers
1 kg young zucchini
3 tbsp salt,
1 tsp Sahara,
3 cherry leaves
5-7 blackcurrant leaves,
2 sheets of horseradish
1 bunch of dill with umbrellas,
3-5 cloves of garlic.

Cooking:
Wash the cucumbers, dry and cut off the ends. Peel the zucchini and cut into slices. Cut the leaves of cherries, currants and horseradish, chop the dill and garlic. Put all the ingredients in a container or saucepan, close the lid and shake well for 5 minutes. Leave warm for 1 hour, then refrigerate for 2 hours.

Quick salted cucumbers with lime juice

Ingredients:
1.5 kg cucumbers,
1 bunch of dill with umbrellas,
6-7 black peppercorns
4-5 peas of allspice,
4-5 sprigs of mint
4 limes
1 tsp Sahara,
3.5 tbsp salt.

Cooking:
In a mortar, crush the peas of black and allspice with sugar and 2.5 tbsp. salt. Wash the limes well, pat them dry with paper towels and remove the zest. Add the zest to the pepper, salt and sugar mixture. Squeeze lime juice. Finely chop the dill and mint, you will need not only the leaves but also the stems. Cut off the ends of the cucumbers and cut each cucumber lengthwise into 2-4 pieces. Put the cucumbers in a deep plate, sprinkle with the mixture from the mortar, pour over the lime juice and mix. Then sprinkle with the remaining salt and chopped herbs, mix again. Leave the cucumbers at room temperature for 30 minutes. Before serving, shake off excess salt and greens from cucumbers.

Quick salted cucumbers with sourness

Ingredients:
1 kg fresh cucumbers,
5 cloves of garlic
1 bunch dill,
½ tsp ground coriander,
4 tbsp vegetable oil,
2 tbsp 9% vinegar,
1 tsp black peppercorns,
salt.

Cooking:
Wash cucumbers, dry and cut lengthwise into 2-4 pieces. Put the cucumbers in a container or saucepan, add salt, peppercorns, finely chopped greens, coriander, garlic crushed with a knife blade, vegetable oil and vinegar. Close the container with a lid and shake vigorously several times. Leave at room temperature for 10 minutes, then shake again and refrigerate for 30-40 minutes. If after this time the cucumbers seem not ready to you, you can leave them in the refrigerator for another 20-30 minutes.

Quick pickled cucumbers in Chinese style

Ingredients:
3 large cucumbers
1 pod red hot pepper,
3-4 tbsp soy sauce,
2-3 tbsp rice vinegar,
4 cloves of garlic
salt.

Cooking:
Wash the cucumbers, dry and cut into slices, 1 cm thick, put them in a tight clean bag, add soy sauce, salt, rice vinegar, tie up the bag and beat it well with a rolling pin. Finely chop the garlic and red hot pepper and add to the cucumbers after 20 minutes. Shake the bag well for 1-2 minutes and leave for 1 hour in the refrigerator.

Quick salted cucumbers with grated horseradish

Ingredients:
700 gr. overgrown cucumbers,
1 kg small fresh cucumbers,
½ st. grated horseradish,
1 bunch of greens
1 tsp dill seeds,
1 tbsp salt.

Cooking:
Wash overgrown cucumbers and grate coarse grater. Finely chop the greens and add to the cucumbers. There also add horseradish grated on a fine grater. Add salt and dill seeds, mix thoroughly. Put a layer of the resulting cucumber mixture in a deep container, lay a layer of cucumbers cut into quarters on top, lay out the cucumber mixture again, continue to alternate layers. Cover the container with a lid and refrigerate for 2-3 hours. If you want the taste of horseradish to be felt more clearly, leave the cucumbers in the resulting mixture for a day.

Lightly salted cucumbers are prepared quickly and simply, and their summer taste and the aroma will decorate any feast. Quick lightly salted cucumbers are a real find for those who do not like to wait a long time, delicious crispy cucumbers prepared according to quick recipes, you can start eating almost immediately after salting! You can pamper yourself and loved ones with such cucumbers not only at home, but also in nature, for example, while barbecue is being fried or potatoes are being baked on coals. Don't delay making this delicious summer appetizer, because the season of fresh cucumbers has already arrived!

Lightly salted cucumbers are a great addition to any dish. They will decorate the festive table and delight the eye. Great for hot drinks.

And most importantly, the recipe for their preparation is very simple. We will try to answer the question of how to make salted cucumbers in as much detail as possible.

Fast Cooking

Salted cucumbers are a product that appears on the table during the period when the main harvest of cucumbers is being harvested (end of summer, beginning of autumn). For winter, pickled, pickled, canned cucumbers are more suitable. Lightly salted cucumbers are a summer staple that are a great addition to potatoes and other dishes. They can be cooked quickly, but they are eaten just as quickly. This product is prepared mainly in small quantities so that it can be eaten in one or two times. After the next portion is over, they start cooking the next one, since this is done very simply. Even a person who is far from cooking will cope with this cooking task without any problems, since the recipe is very simple.

Before we give a description of the entire cooking process and tell you how to make lightly salted cucumbers, we will outline some recommendations and reveal secrets. The proposed tips will help the housewives and become their secret to successful cucumbers.

Revealing secrets

One of the secrets is that lightly salted cucumbers can be prepared in three different ways:

  • when cooking, use hot or cold brine;
  • vegetables are cooked in their own juice;
  • salted cucumbers are prepared in a dry way (without brine).

To make the salting process really fast, use small vegetables bright green color with "pimples". A smooth cucumber will not work - this is a salad variety. But the "pimples" indicate that vegetables are suitable for pickling. Firm, thin-skinned ones work best.

And yet - you need to pick up cucumbers of the same size. This fact contributes to the distribution of salt evenly and salting is excellent.

What does crunch depend on?

Many people ask the question, how to make lightly salted cucumbers crispy? Everything is very simple. Before starting the salting process, it is better to leave the vegetables in cold water for 2-3 hours, then they will crunch and turn out to be dense. This is the answer to the question of how to make salted cucumbers crunchy.

The ends of the cucumbers must first be cut off. This will speed up the salting process and allow you to get rid of nitrates, since the tip of the vegetable is the place where nitrates accumulate the most.

Uniform salting is facilitated by the vertical arrangement of cucumbers in the vessel.

They should not be laid too tightly, as they will lose their favorite property - crunch.

The vessel with cucumbers is not clogged, but covered with a napkin on top, which allows the process to proceed smoothly. Fermentation requires air.

Oak, tarragon, anise umbrellas will give the product special properties and taste. But we should not forget about the traditional dill, horseradish, parsley, blackcurrant and cherry leaves.

The use of cloves, bay leaves, hot peppers is a “classic”, not a single salting can do without these ingredients.

Coarse salt is best.

Lightly salted cucumbers can become "multi-salted" if not kept refrigerated.

These, at first glance, insignificant, nuances will help in resolving the issue of how to properly make lightly salted cucumbers.

Well, the secrets are revealed, now you can move on to the main thing. How to make salted cucumbers? The recipe is presented below.

Required Products

First you need to decide what products you need. So, the most important product is cucumbers, no salting is complete without greens and dill, you also need garlic, horseradish, you need fresh currant leaves, you definitely need to prepare allspice and black pepper and, of course, salt.

Cucumbers in brine

Let's start revealing the secret of how to make lightly salted cucumbers quickly.

The traditional and fastest recipe for salting the product is as follows: it is necessary to pour the cucumbers placed in a vessel (jar, pan) with the previously prepared brine. That's all. Cold brine will allow you to enjoy lightly salted vegetables in 2-3 days, hot brine makes it possible to do this after 8-10 hours.

You can not prepare the brine in advance, but proceed as follows: pour salt (2-3 tbsp. L.), Sugar to taste into jars with vegetables and pour cold or hot water. Then close the jar with a lid and shake until the salt and sugar dissolve. Remove the lid, cover with gauze or a napkin and leave it in this form until the salting process is completed. To all the spices and herbs in a jar, you can add apple slices. This will give the cucumbers a special taste and sourness. Here it is, the first answer to the question of how to make salted cucumbers.

Package as a vessel for salting

Answering the question of how to make lightly salted cucumbers quickly, here is another recipe. It is perfect if there are no elementary conditions for cooking, for example, in the country or at a picnic. The process of boiling water becomes redundant. For this recipe, use a plastic bag. Washed vegetables should be dried and put in a bag. Beforehand, each cucumber must be pierced so that the pickling process goes faster and better. Salt and spices are added.

Cucumbers in their own juice

Here is another way that will help you figure out how to make lightly salted cucumbers at home. This recipe uses the juice of the vegetables themselves. Any cucumbers are suitable for this, both the ugliest and the largest. They are ground on a grater or crushed with a blender, juicer.

Separately, you need to prepare vegetables for pickling, and separately - for juice. You will also need garlic, horseradish, chili peppers, dill umbrellas, salt. For one three-liter jar, we observe the following proportions:

  • cucumbers for pickling - about 10 pcs.;
  • cucumbers for juice - 3 pcs.;
  • garlic - 3 cloves;
  • horseradish - 3 sheets;
  • chili pepper - 1 pc.;
  • dill with an umbrella - 3 pcs.;
  • salt - 3 tbsp. spoons.

Vegetables intended for juice are crushed. You should get about 1.5 liters of thick puree. Horseradish leaves are placed at the bottom, 1 clove of garlic (it needs to be cut into two parts), 1 dill umbrella. From above, everything is sprinkled with salt (1 tbsp. L.). Then cucumber puree is poured into a jar by a third of the volume and vegetables are vertically arranged, but not all. Horseradish, garlic, dill and pepper are put again. Sprinkle with salt, pour cucumber puree and lay vegetables. The last spoonful of salt is poured at the end. Close the jar tightly with a lid. Leave for 2 days. Within two days, cucumbers are pickled, and then they can be consumed.

The process can be simplified if salt is dissolved in cucumber juice. Celery will give a special taste to cucumbers, so it can also be used when pickling.

Cucumbers with apples

How to make delicious lightly salted cucumbers? Here is another recipe that answers this question. Cucumbers with apples are also prepared very quickly and simply, but at the same time an excellent taste is obtained. For cooking you will need:


All vegetables and herbs must be washed. The tips of the cucumbers must be cut off, this will get rid of nitrates and enable the product to pickle better. Apples are divided into 4 parts, the core remains. Garlic is peeled and divided into cloves. Vegetables, along with apples, are placed in a vessel (jar, saucepan), garlic, herbs, and black pepper are placed between them. Salt is poured into boiled water and mixed until dissolved. For 1 liter of water - 2 tbsp. spoons of salt. The resulting brine is poured over cucumbers. Leave for 10-12 hours. During this time, the cucumbers should be salted. Here is another answer to the question of how to make salted cucumbers.

Cucumbers and lime juice

Sugar, salt and pepper are ground. Limes are washed, wiped and peeled with a fine grater. It is mixed with pepper and salt. Lime, the zest of which was used, is squeezed. Mint and dill are crushed. Cucumbers are peeled from the tips and cut. Large cucumbers are divided into 4 parts, small ones into 2. Then they are placed in a deep bowl.

Pour crushed pepper with salt, sugar and lime zest into a bowl, pour over everything with juice, then mix. The remaining salt and herbs are poured onto the cucumbers and mixed again. This recipe will decorate the table finished product even if there is very little time.

Vegetables are salted for 30 minutes. Before serving, the product is washed to remove salt and herbs.

For cooking you will need:

  • cucumbers - 1.5 kg;
  • dill with an umbrella - 1 bunch;
  • black pepper - 6-7 peas;
  • allspice - 4-5 peas;
  • mint - 4-5 branches;
  • lime - 4 pcs.;
  • sugar - 1 teaspoon;
  • salt - 3.5 tbsp. spoons.

This was the last and most extravagant recipe, which once again answered the question of how to make lightly salted cucumbers.

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

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

They are prepared in pots, jars of various capacities, packages. They are poured with cold, hot brine, and in some recipes they are generally prepared without it. Recently, quick, almost instant cooking options have become very popular. Here, perhaps, I will start with them.

A quick recipe for pickled cucumbers in a bag

This recipe, I would call not just quick, but instant. Pickled cucumbers can be eaten immediately after preparation. There is no need to prepare brine and containers. Cucumbers in the package are prepared very simply and quickly.

Ingredients:

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

Cooking:


By themselves, cucumbers do not have a pronounced taste and smell. To make them fragrant, they must be saturated with the aromas of spices.

Cucumbers are washed, dried, sorted by size. We try to take the same size, so they will salt evenly, and the aesthetic appearance of food plays an important role. And they should also be pimply, with dense pulp and without voids inside. We cut off the tips of the cucumbers and cut them lengthwise into four parts.


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


Cut the dill greens. It is better to take soft stems, they have more juice. Also sprinkle with a little salt and finely chop. Juice and aroma of dill stand out instantly.


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


That's nothing, now we will add the smell of cilantro and hot green pepper. We take these two ingredients in small quantities, finely chop.

Imagine what an amazing smell is in the kitchen! And now we will transfer all this bouquet of tastes and aromas to cucumbers.

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

Everything! There is very little left. Cut black bread, pour cold vodka.

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


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

Quick recipe for lightly salted cucumbers in a saucepan

Ingredients:

  • cucumbers - 2.5 kg
  • garlic - 10 gr.
  • soft stems of dill 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

Cooking:


Cucumbers are collected, sorted by quality and size. We choose with a delicate skin with pimples and small black thorns. Rinse thoroughly in two or three waters.

It is best to pickle cucumbers on the day of harvest. After soaking them in cold water for 3-4 hours

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

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

Put the whole red hot pepper, the seeds must be cleaned.

We clean the young garlic and divide it into cloves. The peel does not need to be peeled, it is still young and tender. Crush the teeth with the flat side of a knife.

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

We divide the whole mixture of spices into three parts.


We take clean enamel pan 5 liters, put the first layer of prepared greens on the bottom.

We cut off the tips of the cucumbers and put them in a pan in bulk, then - the second layer of spices, cucumbers on it to the top and cover with the rest of the greens.

To speed up the fermentation process, cut off the tips of cucumbers or scald them with boiling water.

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

Pour the cucumbers, put a flat plate on top and put a load 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, put the pan in the refrigerator, cool the cucumbers. And you can serve.


The classic recipe for lightly salted cucumbers for a 3-liter jar


Ingredients:

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

Cooking:

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


We wash freshly picked cucumbers well, cut off the tips. If they were collected a day or two before processing, then they must be soaked in clean cold water for 3-6 hours. So they are saturated with water and restore freshness.


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


We prepare a 6-8 percent salt solution. Pour the cucumbers in a jar, close the neck with a thick cloth, and leave to ferment overnight.

It should be noted that depending on the size of the cucumbers, the way they are laid, the amount of brine may be different.

In the morning we send the jar to the refrigerator for cooling, and for dinner, salted crispy cucumbers cooked according to classic recipe ready. Enjoy your meal!


Crispy cucumbers - recipe in hot brine

This recipe is my favourite. Cucumbers are ready in a day and when stored in the refrigerator, you can eat them for a whole week.

The whole cooking process is similar to the recipe fast food salted cucumbers in a saucepan. We reviewed it above.

We will only pour cucumbers with hot brine. Then leave at room temperature overnight. In the morning, put it in the refrigerator to cool. And by lunchtime, you can serve them on the table. And to make them crispy - do not forget to soak them, cut the horseradish root, add oak leaves.


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

Work in progress, see you next time. You can share yours in the comments interesting recipes and wishes.

Lightly salted cucumbers - excellent cold appetizer that goes well with any meal. The ease of preparation of the marinade and the amazing taste have long conquered the hearts of residents not only of the CIS countries, but also of many others.

I think you will agree with me that such a crispy dish is excellent for both holiday table(especially with strong drinks), and for everyday use as an addition to the main course for lunch or dinner.

Do not count the number of existing marinades and recipes, and I am not able to describe them all, but I will try to tell you the main nuances and tips in this article. You need to understand that this is not a troublesome conservation. The ambassador of a vegetable takes a minimum of time, and any container can be suitable, whether it be a pan, a jar or a regular bag.

Of course, for pickling it is better to choose small, hard cucumbers with pimples. But for this case, other types are also suitable, for example, lettuce. I want to pay special attention to the amount of salt. It's listed in recipes, but everyone's tastes are different, so follow your own taste preferences. For example, I do not like too salty dishes, but for some they may seem insipid. In general, everything comes with experience, once you try to do the salting yourself, you will understand what and how much you need. Let's get started already...

A classic recipe for crispy cucumbers in brine for a 3 liter jar

Many are wondering how to cook lightly salted cucumbers according to the classic recipe? But the answer is simple. Traditionally, they are salted in a jar with hot brine, and in order for them to be crispy, they must first be soaked in water for an hour. Then the cucumbers will remain firm and juicy!

So our grandmothers salted vegetables when it was not yet various recipes in a bag or in various containers.

We will need (for a 3-liter jar):

  • cucumbers - 2.5 kg;
  • salt - 4 tablespoons;
  • inflorescences and stalk of dill - 1 pc.;
  • garlic - 6 cloves;
  • black peppercorns - 12 pcs.;
  • currant leaf - 2-3 pieces;
  • cherry leaf - 3-4 pieces;
  • horseradish leaf - 1 pc.

Cooking:


If you like it spicy, you can add chopped hot pepper.


The output is excellent dish on the table. Just don’t be surprised if such a three-liter jar ends up lightning fast, because cucumbers are so delicious that it’s impossible to stop eating them. good recipe fast food is now in your piggy bank.

A quick recipe for lightly salted cucumbers in a bag with garlic and dill in 5 minutes

A lot of my friends are interested in how to pickle instant cucumbers in a bag. Yes, this is the fastest and easiest way you can think of! You will spend no more than 5 minutes on preparation, then 1 hour in the refrigerator - and that's it, crispy salted cucumbers will delight you with their taste for a long time!

We will need:


Cooking:


In general, according to the recipe, you need to use a tablespoon of salt, but it turns out too salty for me. Therefore, I put 0.5 tablespoons. It's up to you to decide on your taste preferences.


Imagine, in less than 2 hours in the refrigerator, you will cook incredibly delicious lightly salted cucumbers! By the way, the package can be anything, as long as it is airtight. But the best fit is the one in my photo. It is very convenient to use.

How to make salted cucumbers in mineral water quickly and tasty?

Cucumbers salted in mineral sparkling water turn out to be very, very elastic, all their juice remains inside. Juicy and crispy, you won’t even have anything to put in the fridge after the first serving, how delicious they are!

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If you do not have seasoning for salting, then it does not matter, you can replace it by adding peppercorns, bay leaves, horseradish leaves, currants.


Cucumbers in cold brine are most often prepared from plain water filter or faucet. For those who do not want to use such water, there is an alternative - mineral water. Once you try it, you won't want to experiment with other recipes.

Video how to salt cucumbers in a jar in cold water with sugar so that they are crispy

Many housewives prefer cold brine, the preparation of which also has its own secrets. For example, this recipe with sugar, which makes our cucumbers more rich in taste and crunchy. I suggest watching the video, and then you will definitely have no questions about the cooking process.

We need for a 2-liter jar:

  • cucumbers - 1.5 kg;
  • salt - 2 tablespoons;
  • sugar - 1 tablespoon;
  • dill - 20 g;
  • garlic - 10 g;
  • hot pepper to taste.

Cooking:

Lightly salted cucumbers in a saucepan with hot brine according to the classic recipe

For some, the ambassador in a saucepan is more convenient than in a jar. Currant and horseradish leaves make the surface of cucumbers shiny and beautiful. Well, the taste, of course, is unsurpassed, fragrant and very fresh.

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Cooking:


As you can see, everything is very simple: I put all the products in a saucepan and poured the marinade. Everything, nothing more is required of you, and the appetizer will be ready the very next day. Well, isn't it a fairy tale?

How to cook instant cucumbers with garlic and herbs at home with cold pickle without horseradish?

Quick cooking is a very reasonable name for lightly salted cucumbers. According to this recipe, they will be ready in a day, which is quite fast. And the process itself is very fast, it takes very little time to prepare the products.

We will need:


Cooking:


As you can see, salted cucumbers are perfect option for beginner cooks. There is nothing complicated in their preparation, and you will spend quite a bit of time. But the result is amazing!

After our sweets are ready, store them in the refrigerator. Preferably eaten within a week. But, I think, you will not need this information, since such an appetizer flies off the table in the first place!

Enjoy your meal!