I have always believed that harvesting cucumbers is an activity for the strong-willed. But this is not about lightly salted cucumbers. The classic recipe is simple and straightforward, it doesn’t require any tricks. 20 minutes of work, and then the cucumbers pickle themselves, without exposing you to either the threat of explosions or the sad prospects of discoloration or softening. Three days and you can crunch. Although I know that there are people who want to carry cucumbers that have not yet been salted from the saucepan. Yes, yes, you understood correctly, I personally am one of them!
So, a recipe for the impatient. Lightly salted cucumbers, crispy and juicy, delicious, delicious, as if from a barrel.
Ingredients:
- 3 kg cucumbers,
- 1.5 liters of water,
- 3 tablespoons salt,
- bunch of dill,
- 1.5 heads of garlic,
- 10-12 peppercorns,
- horseradish leaves, currants, tarragon (if you can get them).
If you have fewer or more cucumbers, then remember the simple formula: for 1 kg of cucumbers, 1 tablespoon of salt and half a liter of water.
Recipe for lightly salted cucumbers
Ideally, for lightly salted cucumbers, it is advisable to have your own garden. This is a small vegetable garden with an impressive bed of ripening cucumbers, one after another, planted around the perimeter with horseradish, dill, welcomingly waving their umbrellas towards you, and, of course, currant bushes. So that out of all this splendor you could easily make a pickling kit.
But if you don’t have a vegetable garden, and, as luck would have it, there wasn’t a single granny at the market selling herbs for preparations, then you can be content with store-bought dill and garlic. Even they can give cucumbers an excellent strong aroma.
Ideally, it is better to choose strong and pimply cucumbers for pickling. They need to be washed thoroughly and then allowed to float in a container of water for three to four hours so that they become even stronger.
If you want your cucumbers to be salted faster, cut off the ends (although I tried not to cut them and didn’t notice any difference).
Wash the garlic, peel it, cut the cloves into 2-3 parts. Wash the greens.
Then take a container for pickling. I have this decent sized clay jar. But you can also use an enamel pan. We put dill, a horseradish leaf, a couple of currant leaves and a sprig of tarragon on the bottom, add a little garlic, a few peppercorns, and put a layer of cucumbers on top. Sprinkle with dill, garlic and pepper. Then another layer and again greens with spices. Until the cucumbers run out. Place dill and leaves on top again.
Now let's measure the water. Some people buy it ready-made in bottles; we filter it with a regular filter. Pour salt into the water, stir and pour the resulting brine over the cucumbers.
Place the plate on top, bottom up. Press the cucumbers so that they are all in the brine. If they still try to stick out, then you can press them down with pressure from above. For example, a bowl of pebbles. And cover everything with a clean towel so that dust does not fall into the cucumbers. We leave the cucumbers to salt at room temperature for three days.
Then put the lightly salted cucumbers in the refrigerator. And when they cool down, you can eat them.
Express method for preparing lightly salted cucumbers
If you don’t want to wait three days, there is an express method for preparing lightly salted cucumbers in just one day. It differs from the usual one only in that they are filled not with cold brine, but with hot one. In this case, take not 1 tablespoon of salt per kilo of cucumbers, but 2/3 of a spoon, because cucumbers absorb more salt when pickled using the hot method.
I'm sure you got delicious cucumbers the first time. Bon appetit!
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 used as an ingredient for salads, or just crunched 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. The smaller the 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 snack for lunch 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 and 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
A quick recipe for lightly salted cucumbers without brine. The cucumbers will be ready in a matter of hours without much 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.
Place dill, salt and garlic in a plastic bag.
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 washed well and are more juicy, 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. In a day, crispy 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!
On a 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 plunge into very cold water.
Then place the ingredients tightly in a saucepan or three-liter glass jar, topping the cucumbers with washed leaves and dill. Pour in the prepared 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 cucumbers retain their natural green color, 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 offer another simple and reliable recipe for preparing 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 a 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 sit 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, clean water is placed on the stove for the third fill.
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 leaves).
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 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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Lightly salted cucumbers They are considered the number one snack in the summer and this is not surprising, because what could be better than crispy pickles with a spicy aroma to accompany them with butter or cracklings. Lightly salted cucumbers are considered a traditional dish of Russian cuisine; however, cucumbers have been pickled for a long time in Belarus, Ukraine, Moldova and many other countries, in particular in China.
The classic recipe for lightly salted cucumbers involves pouring cucumbers and herbs with cold brine, followed by infusing them for several days in a warm place. This method of short-term pickling of cucumbers is called cold. In addition, there are other methods of salting - hot and dry. The hot method, as you may have guessed, differs from the cold method in the temperature of the brine, namely in that it must be hot.
The dry method of preparing lightly salted vegetables has become especially popular in recent years. Its essence lies in marinating, most often, sliced cucumbers in their own juice along with salt, spices and herbs. As a result of this salting, you can prepare lightly salted cucumbers quickly in a saucepan or in a package in just 1 hour. Agree that this is very convenient if you can’t bear to enjoy delicious cucumbers.
Regardless of which recipe you use to prepare this appetizer, remember that the cucumbers must be very fresh – firm and juicy. Of course, ideally these are cucumbers that have just been picked. But don't be upset if you don't have any. Sluggish cucumbers can also be “reanimated”. Just fill them with cold water and leave for 5-4 hours. During this time, they will be saturated with moisture and become juicy and elastic.
As for the size of cucumbers, for pickling them in a jar it is best to take cucumbers at the gherkin stage or no longer than 10 cm. If you have large cucumbers, then Instant lightly salted cucumbers in a saucepan- This is what you need. They are ideal for dry pickling, which we mentioned above. Well, now let's get straight to the recipes.
Quickly pickled cucumbers: the best recipes
Lightly salted cucumbers (cold method)
Ingredients:
- cucumbers - 1.5 - 2 kg;
- garlic - 3 cloves;
- pepper (sweet) - 2 pcs.;
- old dill – 0.1 kg;
- cherry leaves - 5-6 pcs.;
- currant leaves - 4-5 pcs.;
- salt - 4 tbsp. l.;
- water - 1 l.
Wash small cucumbers well under water. If they have a bitter skin, then fill them with cold water and leave to soak for 6 hours. Peel the garlic and then cut it into small slices. Then wash the green leaves, dill and sweet pepper (you don’t have to remove the seeds from the pepper). Prepare a container in advance where your cucumbers will be pickled. Take glass jars or a deep bowl.
Place bell peppers, spices and garlic at the bottom of this container. Place the cucumbers in such a way that there are no large spaces between them. Place garlic, spices and pepper on top. Then make the brine and pour it over the cucumbers. Cucumbers should be completely in brine. In order for lightly salted cucumbers to cook quickly, you need to leave them for a day in a warm room, since in the cold they will cook much longer.
Now let's look at how to cook lightly salted cucumbers - quick cooking recipe in a saucepan.
Lightly salted cucumbers in a saucepan - recipe
Ingredients:
- Cucumbers – 1 kg.,
- Young dill - a small bunch,
- Garlic – 5-6 cloves,
- Rock salt – 1 tbsp. spoon.
Cut the cucumbers into slices or thin strips. You can also use a vegetable peeler to cut them into thin long slices. Pass the garlic through a press. Chop the dill with a knife. Place cucumbers in a saucepan, add garlic and dill. Add salt. After this, mix the cucumbers thoroughly with your hands. Cover the pan with a lid. Place in the refrigerator for 1 hour.
Lightly salted cucumbers - a quick recipe in a saucepan, which you will now recognize, is also called Korean or Chinese. The cucumbers according to this recipe are spicy, crispy and with an oriental aroma due to the use of sesame oil and soy sauce.
Pickled cucumbers in Chinese style - recipe
Ingredients:
- Cucumbers – 1 kg,
- Soy sauce – 100 ml.,
- Sesame oil – 3 tbsp. spoons,
- Sesame grains – 1 teaspoon,
- Hot chili pepper – 1 pc.,
- Garlic - 1 head.
Cut the washed cucumbers lengthwise into 4 pieces. Place them in a saucepan. Mix soy sauce, sesame oil, sesame seeds in a separate bowl. Chop the hot pepper into small cubes. Peel and then finely chop the garlic. Add pepper and garlic to the sauce. Mix the marinade and pour it over the cucumbers. Cover the pan with a lid and shake. Place the cucumbers to marinate in the refrigerator for one hour. Lightly salted cucumbers are eaten in Chinese style using wooden chopsticks.
Quick lightly salted cucumbers in a bag - recipe
Ingredients:
- cucumbers – 2 kg;
- salt – 2 tbsp;
- fresh dill;
- garlic – 1 pc.;
- vegetable oil – 6 tbsp;
- vinegar – 4 tbsp;
- spices to taste.
This is probably one of the fastest ways to prepare lightly salted cucumbers. For this salting method, you need a medium-sized plastic bag. First, wash the cucumbers well under water. If the peel is bitter, then you can peel it off and lightly salted cucumbers will become even more tender. In this case, the cucumbers must be cut, because this is the key to quickly pickling them. After this, finely chop the dill and garlic.
Add garlic, dill, salt to the cucumbers and pour in vinegar. Add vegetable oil as well. To mix everything well, place the spiced cucumbers in a bag and shake vigorously. Place the bag in the refrigerator. Our beautiful Instant lightly salted cucumbers in a bag They will be ready in 2 hours, and they will have a lightly salted taste in 20 minutes.
Spicy lightly salted cucumbers with carrots - recipe
Ingredients:
- cucumbers – 1 kg;
- garlic – 1 clove;
- carrots – 300 g;
- sugar – 60 g;
- salt – 1 tbsp;
- red pepper – 0.5 tsp;
- vinegar – 50 ml;
- vegetable oil – 60 ml.
Cucumbers can be pickled not only on their own, but also with various vegetables, such as zucchini, carrots, onions, eggplants, or fruits and berries (apples are often used). In this case, the cucumbers will be marinated with carrots and red pepper, which will make them even spicier and tasty.
Rinse the cucumbers thoroughly in cold water and cut off the ends on both sides. Then cut them into at least 8 pieces lengthwise. Peel the carrots and grate on a coarse grater. Mix with cucumbers. Press the garlic onto the cucumbers. Then add salt, sugar and pepper. Next, pour in the vegetable oil and then the vinegar. Mix the cucumbers with the dressing thoroughly, place them in jars and close the lids.
Leave the lightly salted cucumbers for about 1 hour in a warm room, and then put them in the refrigerator. Lightly salted cucumbers are ready.
Lightly salted cucumbers quickly (hot method)
Ingredients:
- cucumbers – 1 kg;
- garlic – 3 cloves;
- currant and cherry leaves;
- dill (umbrellas);
- salt - 1 tbsp. for 1 liter of water.
This method of preparing lightly salted cucumbers is practically no different from the classic preparation of lightly salted cucumbers, the only difference is that our cucumbers will be poured with boiling water. It is this moment that will speed up the salting process. Rinse the cucumbers under cold running water.
To make them even crispier, you can soak them in water for a couple of hours. Wash the greens well. Peel the garlic. Place half of the pickling greens on the bottom of a glass jar, then place the cucumbers tightly on top and the garlic on them. Place the rest of the greens on top. Boil water, then dilute salt in it and pour the brine over the cucumbers. Leave them for a day in a warm place. This is how you can quickly and easily get delicious lightly salted instant cucumbers.
Quick lightly salted cucumbers in 5 minutes
Ingredients:
- cucumbers – 800 g;
- vegetable oil – 0.1 l.
- salt – 1 tbsp.
The incredible speed of cooking these cucumbers is achieved due to their fine cutting. Since greenhouse cucumbers can also be used for this recipe, it is also called a winter recipe. Wash the cucumbers well under water. Cut off their ends and carefully cut them into rings (the width of the rings is about 4-5 cm), and then cut these rings into thin strips (about 1 cm thick).
Place the cucumber strips in a bowl, sprinkle with salt, and then pour in the vegetable oil. Mix cucumbers with marinade. Place them in a jar, close the lid tightly and shake vigorously for 5 minutes. And now our quick-cooking lightly salted cucumbers are ready. In just 5 minutes you can get such an amazing snack that will simply not leave anyone indifferent.
Ingredients:
- cucumbers – 3 kg;
- garlic – 4 cloves;
- vinegar (9%) – 2 tbsp;
- black pepper (peas) – 2 tsp;
- water – 1 l.;
- salt – 2 tbsp;
- sugar – 1 tsp;
Consider an incredibly simple quick pickled cucumber recipe. Rinse the cucumbers well under water. Cut the ends off both sides of the cucumber. Pierce the cucumbers in several places with a knife to help them marinate better. Peel the garlic and cut it into small pieces. Take a jar where you will put the cucumbers. Wash it well with soda. Next, place the cucumbers in it and sprinkle with garlic and pepper. Then you need to make the brine.
Consider a quick recipe for lightly salted cucumbers. It will take very little time and tomorrow you will be able to enjoy delicious cucumbers. First you need to prepare the cucumbers for pickling, that is, wash them well, cut off the “butt” on both sides and pierce each cucumber in the middle with a knife. Next, start preparing the brine. Add salt to the water. Let the brine boil for 3-4 minutes.
After this, finely chop the garlic. Rinse the greens. To make our lightly salted instant cucumbers more crunchy, you need to put greens (currant, horseradish, oak leaves) in a jar. Place the cucumbers tightly in the jar and add some greens on top. In order for them to be ready tomorrow, fill them with hot brine. Jars of lightly salted cucumbers should be kept warm for at least 5-7 hours. The very next day, drain the brine before the cucumbers absorb a lot of salt. Instant lightly salted cucumbers ready.
Quick recipe for lightly salted cucumbers
Ingredients:
- cucumbers – 2 kg;
- coarse salt – 3 tbsp;
- water – 2 l.;
- dill – 1 bunch;
- garlic – 5 cloves;
- hot pepper - to taste;
- currant leaves, horseradish
- mustard seeds – 3 tbsp.
Wash the cucumbers thoroughly. Take a basin or large bowl, place the cucumbers there and fill them with water so that they are completely submerged. Let them sit for a couple of hours. Once the time is up, drain the water and trim the ends of the cucumbers. Next, put the water to boil. Place green leaves (currants, horseradish) at the bottom of the vessel where the water is boiling. Next, place the cucumbers in a separate bowl, sprinkle them with pre-chopped garlic and dill.
You can simply put the whole pepper on top of the cucumbers. Sprinkle with mustard seeds. Add salt to boiling water and stir. Next, remove the brine from the heat and let it cool. Pour warm brine over the cucumbers and place a horseradish leaf on top. Once the cucumbers have cooled completely, place them in the refrigerator. According to this recipe, lightly salted cucumbers will be ready on the second day.
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
The difference between lightly salted cucumbers and salted ones is that they can be prepared much faster and with less salt. The minimum amount for 1 liter of water and 2 kg of vegetables is 1 tbsp. l. with a slide, maximum - 2 tbsp. l. Soy sauce, sugar and vinegar are sometimes used for marinade.
Recipe for crispy lightly salted cucumbers with cold water
- Time: 3 days.
- Number of servings: 5 persons.
- Difficulty: easy.
This is the easiest pickling recipe, but it will take longer. Water can be used both regular and mineral. The finished snack can be stored in the refrigerator for 3-4 months.
Ingredients:
- garlic – 1 head;
- cucumbers – 1 kg;
- salt – 2 tbsp. l.;
- mineral or cold boiled water – 1 l;
- dill - 1 bunch.
Cooking method:
- Dissolve salt in water.
- Wash and dry the dill, chop finely.
- Peel the garlic, cut each clove in half.
- Place half the dill and garlic in liter jars.
- Next, pack the vegetables tightly. First cut off the ends and pierce them several times with a fork.
- Sprinkle the remaining garlic and dill on top, pour brine to the neck.
- Keep at room temperature for 3 days.
Recipe with boiling water
- Time: 12 o'clock.
- Number of servings: 4 persons.
- Difficulty: easy.
Instant lightly salted cucumbers require hot brine. If you make a snack in the morning, then by evening you can already try it. Vegetables are kept in cold brine for 2-3 days.
Ingredients:
- oak leaves – 4-5 pcs.;
- cherry or currant leaves - 4-5 pcs.;
- dill umbrellas – 4-5 pcs.;
- black peppercorns - to taste;
- cucumbers – 1.5 kg;
- water – 1.5 l;
- salt – 1 tbsp. l. with a slide.
Cooking method:
- Boil water, add salt, stir.
- Leave the brine to cool for 3-5 minutes.
- Place the vegetables in jars, add water, and seal with lids.
- Leave for 6-8 hours, preferably overnight.
Lightly salted cucumbers in a jar
- Time: 3 days.
- Number of servings: 4 persons.
- Difficulty: medium.
For an appetizer for this recipe, it is better not to use salad cucumbers. Ideal fruits for pickling: not bitter, slightly pimply, as in the photo. For a more original taste, you can use red capsicum.
Ingredients:
- rock salt – 1 tbsp. l.;
- cucumbers – 1 kg;
- dill with umbrellas – 1 bunch;
- horseradish and currant leaves – 4-5 pcs.;
- water – 1 l;
- garlic - 4 heads.
Cooking method:
- Soak vegetables in cold water for 2 hours.
- Peel the garlic, rinse the dill and leaves, place most of it on the bottom of the jar.
- Trim the tails of the cucumbers and place the vegetables in a jar.
- Place the remaining herbs and garlic on top.
- Dissolve salt in water, pour brine over cucumbers.
- Leave for 2 days.
- Then drain the brine, pour boiling water over everything, cover with a lid.
- Wrap it up, leave it for 15 minutes, then drain the water and repeat the procedure again.
- Boil the brine one last time, then pour it into a jar and immediately roll it up.
- Turn upside down and leave until completely cool.
- Cucumbers are crispy and lightly salted; they can be stored until late spring.
Pickling with garlic
- Time: 1 day.
- Number of servings: 5 persons.
- Difficulty: easy.
The crispiest and most delicious cucumbers are obtained when they are cooked in spring water. A popular variety for snacks is Nezhinsky. You should store it in the refrigerator for no more than 5 days, because then the vegetables become too salty.
Ingredients:
- horseradish leaves – 4-5 pcs.;
- fresh cucumbers – 2 kg;
- garlic – 16 cloves;
- dill – 2 bunches;
- coriander – 2 tsp;
- water – 3 l;
- salt – 3 tbsp. l.
Cooking method:
- Soak the vegetables in cold water for a couple of hours.
- Dissolve 1 tbsp in one liter of water. l. salt, boil.
- Place a few horseradish leaves, a couple of sprigs of dill, and garlic on the bottom of another pan.
- Next add the washed vegetables.
- Place the remaining dill on top and sprinkle with coriander.
- Pour in the hot brine and press down with a plate.
- Leave for a day at room temperature.
Cucumbers in mineral water
- Time: 1 day.
- Number of servings: 4 persons.
- Difficulty: easy.
Brine for lightly salted cucumbers based on mineral water makes them crispier and richer. In addition, since vegetables are not poured with boiling water, they retain most of their beneficial properties.
Ingredients:
- mineral water with gas – 1 l;
- medium-sized cucumbers – 1 kg;
- granulated sugar – 1 tsp;
- sea salt – 2 tbsp. l. with a slide;
- dill stems and caps - to your taste;
- garlic – 5 cloves;
- coriander seeds – 1 dessert spoon.
Cooking method:
- If the vegetables are large, then cut them into several pieces. Cut off the ends of each cucumber.
- Cut the dill into stems and greens, leaving the umbrella intact.
- Crush the coriander in a mortar and peel the garlic.
- Place half of the spices prepared for the marinade at the bottom of the jars.
- Next, pack the cucumbers tightly. Scatter the remaining dill and garlic on top.
- Dissolve sugar, salt in mineral water, add coriander.
- Pour the brine into jars, cover with a lid, and leave for a couple of hours.
- Next, put the pickling in the refrigerator for 6-8 hours.
Instant recipe with sugar in a bag
- Time: 6 hours.
- Number of servings: 5 persons.
- Difficulty: easy.
The lightly salted appetizer according to this recipe has a spicy, sweetish taste. The fruits need to be small so that they fit into the bag. Suitable spices for this dish include horseradish, parsley, and dill.
Ingredients:
- sugar – 1 tsp;
- cucumbers – 1 kg;
- salt – 1 tbsp. l.;
- garlic – 1 head;
- dill with umbrellas - 1 bunch.
Cooking method:
- Soak cucumbers in water for 2 hours.
- Finely chop the garlic and dill.
- Remove the cucumbers from the water, trim off the ends, and place in a bag.
- Add sugar, salt, chopped garlic and dill.
- Leave in the refrigerator for 2 hours, then remove, shake vigorously and put back for another 3-4 hours.
Pickling with lime and mint
- Time: 50 minutes.
- Number of servings: 5 persons.
- Difficulty: easy.
This recipe makes a refreshing snack. Preparing lightly salted cucumbers will only take half an hour. Instead of peppercorns, you can use ground pepper, but it is less rich and aromatic.
Ingredients:
- allspice – 3 peas;
- lime – 3 pcs.;
- mint – 4 sprigs;
- cucumbers – 1.5 kg;
- black pepper – 4 peas;
- salt – 2 tbsp. l.;
- sugar – 1 tsp;
- dill - 1 bunch.
Cooking method:
- Wash the vegetables, trim the ends on both sides, cut each lengthwise into 2-4 pieces.
- Wash and dry the lime, grate its zest, and pound in a mortar and mortar together with pepper.
- Squeeze the juice from the remaining citrus fruits, finely chop the dill and mint.
- Place the fruits in a bowl, sprinkle with spices, salt, pour over the juice, mix gently, and leave for half an hour.
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