ahead holiday season and nice to have on hand quick recipe cooking salted cucumbers. It is difficult to argue with the fact that lightly salted cucumbers are one of the most popular snacks. They go well with fried meat, and with boiled potatoes, their spicy taste would be a great addition to almost any meal. And how nice it is to eat a crispy cucumber! Be sure to try. Salted cucumbers- it is very tasty and easy, because cooking does not take much time. Recipes delicious cucumbers a lot: these are lightly salted cucumbers in a bag, classic quick lightly salted cucumbers, lightly salted cucumbers with apples, lightly salted cucumbers in a quick way. Eyes open, saliva flowing! Let's figure out how to quickly cook lightly salted cucumbers. It's easy if you know some tricks. Also for you are six quick recipes for lightly salted cucumbers.

Salted cucumbers - how to choose

It is very important to choose the right cucumbers for the preparation of lightly salted cucumbers. You can not take bitter, sluggish and yellowing. Ideal for small and thin skinned. Definitely strong and fluffy. Nezhinsky cucumbers are very good for lightly salted cucumbers, but you can take any others. The main thing is that they meet the listed selection criteria. Another important point in choosing cucumbers is to choose approximately the same fruits. This will allow the cucumbers to pickle evenly.

Salted cucumbers - what water to fill

If you want to cook top quality lightly salted cucumbers, pay attention to water. This is important, because cucumbers absorb it, so it is better to take proven bottled water, and not tap water. In extreme cases, tap water should be filtered, poured into enamel pan and put a silver spoon or a special pendant into it for a couple of hours. Water is needed for soaking and brine - ten liters of water is enough for 5 kilograms of vegetables. very important for cucumbers.

Lightly salted cucumbers - in which dishes to lightly salt

In order for salted cucumbers to turn out delicious, you should use enameled, glass or ceramic dishes for their preparation. Jar - a good option, but a saucepan is much more convenient - it is more convenient to lay cucumbers in it and take it out accordingly. In addition, if cucumbers are tightly packed into a jar or other dish, they will lose their crispy properties. In order for the cucumbers to be completely in the brine, you need to use a weight placed on a lid or plate of a smaller diameter than the capacity of the dishes for cooking.

Salted cucumbers - how to soak

Another important aspect of preparing delicious lightly salted cucumbers is the soaking procedure. This is done so that the cucumbers are stronger and crispier. For soaking, it is necessary to fill the cucumbers with clean water and leave for 3-4 hours. Do not neglect this stage and you will receive elastic crispy cucumbers as a reward.

We have already figured out some of the secrets of making crispy lightly salted cucumbers. We know how to choose cucumbers, what dishes to take and what water to use. We figured out that soaking will make lightly salted cucumbers crispy and elastic. Now it remains to learn how to make salted cucumbers tasty and fragrant.

Salted cucumbers - how much salt to put

Whatever recipe for lightly salted cucumbers you take, remember that only rock salt can be used to prepare cucumbers. Iodized and sea ​​salt unsuitable. Use coarse rock salt as fine salt can soften vegetables. For optimal saltiness of cucumbers, it is recommended to put 2 tablespoons of salt per liter of water.

Salted cucumbers - what spices and herbs to put

Indispensable for the preparation of delicious salted cucumbers is a bouquet of herbs and spices. What kind of herbs should be put in the brine to give the cucumbers an unforgettable aroma and taste. In each recipe for lightly salted cucumbers, dill, currant leaves and horseradish leaves are sure to be found, many will certainly put garlic. This is the basis, which can and will be limited to begin with. Dill gives cucumbers an easily guessed smell, currant gives lightly salted cucumbers crunchiness and creates aroma, horseradish is responsible for an unforgettable taste and spiciness, while protecting cucumbers from mold, garlic disinfects and introduces its aromatic note. V hot pickle for salted cucumbers, you can add bay leaves and black or allspice peas.

If you want to diversify the taste of salted cucumbers, choose recipes with the addition of berries and apples. They will give an interesting aroma and subtle sourness. Apples and currants, both black and red, somewhat change the usual classic taste of lightly salted cucumbers, so put in a little - try to understand how it tastes better to you.

Salted cucumbers - how much to salt

Of course, everyone certainly wants the lightly salted cucumbers to be ready as quickly as possible. This can be arranged if you use the recipe for lightly salted cucumbers in the bag. At classic cooking salted cucumbers in hot brine will be ready in a day, but salted cucumbers in cold brine need to wait 2-3 days.

How to store salted cucumbers

Gradually salted cucumbers turn into salted ones. If it is important for you to keep them lightly salted, then take a couple of tips into service:

• after the brine has cooled down and the cucumbers have stood for 4-5 hours, it is better to put them in the refrigerator - in the cold, the fermentation process slows down, and the cucumbers remain lightly salted longer;
• cook a little - just add to the finished brine fresh cucumbers as they ate those that were in it.

Pickled Cucumber Recipes

Each family has its own recipe for lightly salted cucumbers with its own secret ingredients. You will too. But first, try simple classic recipes cooking salted cucumbers. For the impatient, we suggest trying the recipe for lightly salted cucumbers in a bag and early ripening cucumbers - the fastest recipe for making lightly salted cucumbers.

Easy Pickled Cucumber Recipe

For salting you will need:
5 kg of cucumbers, 7-10 branches of dill with umbrellas, 1 head of garlic, 30 horseradish leaves, 4 tsp. allspice peas, 2 tsp red peppercorns, currant leaves, 6 tbsp. salt

Wash cucumbers and soak in cold water for 2 hours. Chop the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves whole. Put horseradish leaves on the bottom of an enameled pan, then some chopped herbs and spices. Lay a layer of cucumbers. Top again greens with spices, then cucumbers. The last layer is whole horseradish leaves. In 3 liters of hot, but not brought to a boil, water, dilute the salt and pour over the cucumbers. Press down with a press. Leave for 2 days.

Recipe for quick salted cucumbers

For salting you will need:
2 kg cucumbers, 10 black peppercorns, 5 allspice peas, 1 tsp. sugar, coarse salt, a bunch of dill stalks, 2 lemons

Preparation of lightly salted cucumbers:
Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt. Remove the zest from the lemons, add to the salt and pepper mixture. Squeeze juice from lemons. Cut dill. Wash cucumbers, soak for 1 hour. Then cut off the tails on both sides. Do not hit each cucumber too hard with a pestle or the handle of a heavy knife to crack the cucumber, then cut each cucumber crosswise into several pieces. Sprinkle cucumbers with salt and pepper, pour over lemon juice and mix. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Pat the salt dry with a paper towel before serving. If you are in a hurry, skip the soaking. Then the cucumbers can be pickled in about an hour.

Recipe lightly salted cucumbers in package No. 1

1 kg fresh cucumbers, 1 bunch of fresh dill, 1 head of garlic, 1 tsp. sugar, 1 tbsp. salt.

Preparing salted cucumbers in a bag:
Wash fresh vegetables and herbs. Fresh cucumbers should be soaked in clean cold water for 2 hours. Then you need to get them and wipe each dry. You can prick with a fork in several places and cut off the ends. Take a strong plastic bag. Put dry cucumbers, chopped dill and garlic in it. Tie and shake to mix. Now you need to leave the package with cucumbers for 2 hours at room temperature. Then put in the refrigerator for an hour or two. Lightly salted cucumbers in a bag are made very quickly and simply. You need to store them in a cold place for no more than 3 days.

Recipe lightly salted cucumbers in the package number 2

For salting you will need:
1 kg of cucumbers, a small bunch of greens (“umbrellas” of dill, fresh horseradish leaves, currants, cherries), 3 cloves of garlic, 1 tbsp. coarse salt, 1 tsp. cumin (optional), clean plastic bag or Plastic container with tight lid

Preparing salted cucumbers in a bag:
Tear dill and leaves with your hands, put in a bag. Cut off the tails of cucumbers, also send in a bag. Squeeze the garlic through a garlic press (can be crushed with a knife). Mash the cumin seeds in a mortar with a pestle or use a rolling pin. Add salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.

Recipe for crispy salted cucumbers with apples

For salting you will need:
cucumbers 1 kg, green sweet and sour apples 2 pcs., young garlic 1 clove, dill 150 g, blackcurrant and cherry leaves 3 pcs., horseradish leaf 1 pc., black peppercorns 4-6 pcs., bay leaf 1 PC.; for brine: 1 liter of water, 2 tbsp. l. salt

Preparation of lightly salted cucumbers:
Boil the brine. To do this, boil water, add salt and bay leaf. Cut off the buttocks of the cucumbers. Peel young garlic. Cut apples into 4 pieces. Put 1/3 of the dill, currant and cherry leaves, horseradish into a dry pan. We spread half the cucumbers, one apple. Put half the norm of garlic and peppercorns.
Then lay out another part of dill, garlic, currant leaves and cherries. We report all the remaining cucumbers, apples, herbs and garlic. Pour cucumbers with hot brine. We close the plate and put the load. Let cool completely and put in the refrigerator. In the morning, crispy cucumbers are ready.

Quick pickled cucumbers

To prepare salted cucumbers:
A few cucumbers, some dill, a few cloves of garlic, salt

Preparing early-ripening light-salted cucumbers:
Wash cucumbers and soak in cold water for 5-10 minutes. Wash and finely chop the dill. Peel and crush the garlic in a garlic maker. Cucumbers cut into pieces into eight to twelve parts - look at the size of your cucumbers. Arrange the prepared cucumbers in layers in a jar, sprinkling with salt, garlic and dill. Place the lid on the jar of cucumbers, shake thoroughly until the contents of the jar are well mixed. Withstand 5-10 minutes. Lightly salted cucumbers are ready quickly.

Salted cucumbers on mineral water

To prepare salted cucumbers on a mineral water, you need:
1 kg of small cucumbers, 1 liter of sparkling mineral water, 2 tablespoons of salt, 3 cloves of garlic, a bunch of dill

Preparation of lightly salted cucumbers:
Rinse the dill well and shake off the water. Put half of the dill on the bottom of the container in which we will pickle the cucumbers. Rinse the cucumbers, cut off the tips, fold tightly into a container. Put the second half of the dill and finely chopped garlic on the cucumbers. Separately dilute salt in a mineral water. Pour this mixture over the cucumbers so that they are completely covered. Remove the cucumbers from the refrigerator. They are ready in 12-14 hours.

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July is the time when cucumbers are already ripe in dachas in central Russia. Salads, and just crunching on a fresh cucumber is, of course, good. But the most important task of cucumbers is completely different - they simply must be used lightly salted.

Moreover, it is much easier to cook salted cucumbers than salted ones for the winter.

What cucumbers to choose?

Small, strong, thin-skinned, pimply. In the Moscow region, one of the best varieties- Nezhinsky. Of course, they should not be yellow and bitter. Trying is a must.

Cucumbers freshly plucked from the garden are best suited for low-salting. So if you don’t have your own dacha, it’s better to buy vegetables outside the city.

Important! For lightly salted, unlike salted ones, you need to take approximately the same cucumbers, then they will be evenly salted. When we pickle cucumbers for the winter, this is not so important, because they have been in brine for a long time.

What water to choose

Water is one of the most important components of any canning, but it is especially important for cucumbers. It is best to take spring water. In the end, not so much of it is required: soak the cucumbers and make a pickle. For 5 kilograms of vegetables, two five-liter bottles or one bucket is enough.

If spring water is not available, bottled or filtered tap water can be used. Pour it into an enamel bowl, put a silver spoon and something copper on the bottom, cover with a lid and let stand for a couple of hours. Metals will slightly improve the taste of water.

Tableware

You can do it in a glass jar, but it's more convenient - in a saucepan. Enamel, of course. You can also use a ceramic or glass container. It is more convenient to lay cucumbers in a pan, it is more convenient to take them out of there. Plus, you don't even need to go to the bank.

You will also need a lid or a large plate with which you can press down the cucumbers inside the pan. And oppression. You can just take some jar or other container filled with water.

Soaking is a must

And in order to pickle, and in order to cook lightly salted, cucumbers must be soaked. In the process of soaking, they become crispy and stronger. In 3-4 hours, cucumbers will become strong and elastic. Even if you just picked cucumbers from the garden, you still need to soak them.

Herbs and spices

Dill, currant leaves and necessarily horseradish leaves. Currant gives crunchiness and creates aroma, and horseradish, in addition to unforgettable taste and smell, protects cucumbers from mold. Plus, it disinfects.

In hot brine, you can add bay leaf and peppercorns (black, allspice).

Salt

Not iodized, not marine. Coarse, rock salt is better. Small ones are not taken for canning; vegetables can become soft from it. Usually put 2 tbsp. per liter of water.

What else can be added?

Faithful companions of pickles are apples and currants, both black and red. They will give an interesting aroma and subtle sourness. But be careful, as the classic lightly salted taste of cucumbers can change, so berries and fruits should be put in just a little bit.

How much to wait

In hot brine, cucumbers will be ready in a day. With cold - 2-3 days.

How to keep pickled cucumbers longer

After the brine has cooled and the cucumbers stand for 4-5 hours, it is better to put them in the refrigerator. In the cold, the fermentation process slows down, and cucumbers remain lightly salted longer.

But they will still gradually turn into salty. So it's better to cook a little. You can add fresh cucumbers to the finished brine as you eat those that were in it. New cucumbers will taste a little different, but they will also be salted.

salted cucumber recipe

5 kg cucumbers

7-10 branches of dill with umbrellas

1 head of garlic

30 horseradish leaves

4 tsp allspice peas

2 tsp red peppercorns

currant leaves

6 tbsp salt

Step 1. Wash cucumbers and soak in cold water for 2 hours.

Step 2. Cut the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves whole.

Step 3. Put horseradish leaves on the bottom of an enameled pan, then some chopped herbs and spices. Lay a layer of cucumbers. Top again greens with spices, then cucumbers. The last layer is whole horseradish leaves.

Step 4. In 3 liters of hot, but not brought to a boil, water, dilute the salt and pour over the cucumbers. Press down with a press. Leave for 2 days.

Quick pickled cucumbers

Recipe 2 kg cucumbers

10 black peppercorns

5 allspice peas

1 tsp Sahara

coarse salt

Bunch of dill stalks

Step 1. Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt.

Step 2. Remove the zest from the lemons, add to the salt and pepper mixture. Squeeze juice from lemons.

Step 3. Cut the dill.

Step 4. Wash cucumbers, soak for 1 hour. Then cut off the tails on both sides.

Step 5. Do not hit each cucumber too hard with a pestle or the handle of a heavy knife to crack the cucumber, then cut each cucumber crosswise into several parts.

Step 6. Sprinkle cucumbers with salt and pepper, pour over lemon juice and mix. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Pat the salt dry with a paper towel before serving.

If you are in a hurry, skip the soaking. Then the cucumbers can be pickled in about an hour.

Cucumbers in a bag

Lightly salted cucumbers in a bag Photo: AiF / Ekaterina Tyunina

Recipe 1 kg cucumbers

a small bunch of greens (“umbrellas” of dill, fresh horseradish leaves, currant, cherry)

3 garlic cloves

1 tbsp coarse salt

1 tsp cumin (optional)

Clean plastic bag or plastic container with a tight lid

Step 1. Tear dill and leaves with your hands, put in a bag.

Step 2. Cut off the tails of cucumbers, also send them in a bag.

Step 3. Squeeze the garlic through a garlic press (you can chop it with a knife).

Step 4. Mash cumin seeds in a mortar with a pestle or use a rolling pin.

Step 5. Add salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients.

Step 6. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.

Vladimir Morozov/Flickr.com

This so-called cold way salting. It takes a little longer, but the cucumbers are crispy and fragrant. In addition, it is convenient to put vegetables in a pan and get them out of there.

Ingredients

• 1 kg of cucumbers;
• 1 liter of water;
• 1 tablespoon of salt;
• 1 teaspoon of sugar;
• 3 cloves of garlic;
• 1-2 leaves of currant and horseradish;
• 1-2 bay leaves;
• 5-7 black peppercorns.

Cooking

Cucumbers will pickle for only a day, so they should be small, young, with a thin skin.

Wash the vegetables well and soak them in cool water for 2-3 hours. After that, cut off the buttocks and, if desired, cut the cucumbers into four parts.

Prepare the brine: Boil water along with sugar and salt. Cool down. At the bottom of a three-liter saucepan, put washed currant and horseradish leaves, dill, peeled garlic cloves. Place cucumbers on top.

Pour in brine, add bay leaf and peppercorns. Cover with an upturned plate and place something heavy on it. Put it in the refrigerator - you can try it in a day.

barockschloss/Flickr.com

This recipe calls for pouring hot water: it turns out faster, but the cucumbers crunch a little less than with cold pickling. Getting vegetables out of a jar is not as convenient as out of a pan, but oppression is not needed. Well, the jar does not need to be sterilized.

Ingredients

• cucumbers (how many will fit in a three-liter jar);
• 5 cloves of garlic;
• 3 tablespoons of salt;
• a small bunch and 1-2 dill umbrellas;
• water.

Cooking

Wash the cucumbers and cut off their bottoms. Soaking is not necessary. At the bottom of a well-washed jar, place dill and peeled garlic (cloves can be cut into 2-3 parts).

Stuff the cucumbers into a jar as you do for the winter. Place dill on top and sprinkle with salt. Pour boiling water over it all, close with a plastic lid.

Shake the jar well to distribute the salt, and when cool, refrigerate. After 12-15 hours, salted cucumbers can be served at the table.

Rawlik/Depositphotos.com

The peculiarity of this method is in the absence of brine: cucumbers are salted in own juice and as a result, excellently crunchy. It is convenient to store the package in the refrigerator, you can even put it in a drawer for vegetables and fruits.

Ingredients

• 1 kg of cucumbers;
• 1 tablespoon of salt;
• 1 head of garlic;
• 1 bunch of basil and dill;
• 2-3 peas of allspice;
• 5-7 black peppercorns.

Cooking

Wash cucumbers. If they had time to lie down, fill them with cold water for a couple of hours. If only from the garden, just pierce in several places with toothpicks.

Wash the greens, peel the garlic and cut it all, but not too finely. If households do not favor basil, use cherry or grape leaves.

Put the greens with garlic in the bottom of a plastic bag. You can use baking bags: they are stronger.

Lay cucumbers on top. Peppercorns - black and fragrant - crush with a knife so that it gives off its aroma. Sprinkle them and salt on the cucumbers. Seal tightly and shake the bag to mix the ingredients.

Put the bag in the refrigerator for 3-5 hours, and preferably overnight.

Natalycolodi/Flickr.com

Another way to pickle in a bag. Such cucumbers will not crunch strongly: vinegar and oil make them a little soft. But the taste of vegetables will be spicy with a pleasant sourness.

Ingredients

• 1 kg of cucumbers;
• 2 heads of garlic;
• 1 tablespoon of salt;
• 1 tablespoon of olive oil;
• 1 teaspoon apple cider vinegar;
• 1 teaspoon of sugar;
• bunch of dill.

Cooking

Wash young cucumbers and cut off their bottoms. Overgrown vegetables can be cut into circles. Put the cucumbers in a bag, add salt, sugar, vinegar and olive oil.

Peel and grate the garlic. Cut a couple of cloves with a knife so that large pieces meet from time to time. Sprinkle the cucumbers with garlic and chopped dill (or other herbs of your choice).

Seal and shake the bag to mix the contents well. Let the cucumbers stand for half an hour - and you can try. But it is better to leave them in the refrigerator for 2-3 hours.

5. Quick salted cucumbers with mustard

focus on aperture/Flickr.com

Thanks to the vinegar and mustard, this recipe only takes a couple of hours to pickle cucumbers.

Ingredients

• 1 kg of cucumbers;
• 4 cloves of garlic;
• 1 tablespoon of sugar;
• 2 teaspoons of salt;
• 1 teaspoon table vinegar;
• ¼ teaspoon mustard;
• ¼ teaspoon ground black pepper;
• bunch of dill.

Cooking

Cut the washed cucumbers into quarters and place in a deep bowl. Add spices: vinegar, mustard, ground pepper, salt, sugar, chopped dill and garlic grated on a fine grater.

Mix everything well, cover the cucumbers with a plate and put in the refrigerator. After a couple of hours, these salted cucumbers can be eaten.

6. Super-crispy salted cucumbers on mineral water

www.chudo2307/depositphotos.com

Another option cold salting. Only instead of ordinary water, carbonated mineral water is taken as the basis. With soda, the salt quickly penetrates the cucumbers and makes them super crunchy.

Ingredients

• 1 kg of cucumbers;
• 1 liter of unsalted mineral water with gas;
• 2 tablespoons of salt;
• 3 cloves of garlic;
• a small bunch and 1-2 dill umbrellas and other herbs to taste.

Cooking

Thoroughly wash the small pimply cucumbers and cut off their tips on both sides. Peel and cut the garlic into thin slices.

At the bottom of a plastic or glass container, lay the dill sprigs and some of the garlic. Place the cucumbers on top and sprinkle with the rest. If you lay out the cucumbers in several rows, sprinkle each with garlic and herbs.

Dissolve the salt in mineral water and fill her with cucumbers. The brine should completely cover them. Close the container with a lid and refrigerate for 12-15 hours.

When summer comes, flowers bloom, the first vegetables ripen in the beds. At this moment, you involuntarily remember your favorite crispy pickles grandma's recipe. Don't know how to quickly and easily cook delicious lightly salted cucumbers? We'll help you with the recipes. The article suggests several proven methods that will allow you to pickle cucumbers in a few hours.

Polyethylene miracle

This recipe was loved by the hostesses for its speed and low cooking costs. How to make salted cucumbers in a bag?

For this you will need:

• 1 kg of cucumbers;
• 1 tablespoon of salt;
• 1 tablespoon of sugar;
• 4 cloves of garlic;
• a small bunch of dill along with an umbrella;
• plastic bag.

Wash fresh small cucumbers thoroughly, cut off the tails and put them in a bag. Sprinkle salt and sugar on top, send garlic, cut into slices, and a bunch of greens there. Seal the bag and shake the contents well to evenly distribute the ingredients. Then put it in the refrigerator.

After 4-5 hours, the cucumbers should be ready. Fans of spicy flavors before salting can add cloves and other spices to the composition.

Crispy toy soldiers

Cucumbers got their name because of the peculiar location in the bank.

Ingredients:

• 1 liter of water;
• 5–7 cucumbers;
• 1 tablespoon of salt;
• 1 teaspoon of sugar;
• 3 cloves of garlic;
• dill and other herbs to taste.

First, wash the cucumbers and cut off their tails. Then throw greens and garlic cloves on the bottom of a liter jar, and place cucumbers vertically on top, cover them with salt, sugar and pour boiling water. Close the jar with a plastic lid and leave to ferment at room temperature.

Cucumbers will be ready to eat in a day.

traditional recipe

Thanks to this recipe, you can cook lightly salted cucumbers in cold water.

Ingredients:

• 2 liters of water;
• 1 kg of cucumbers;
• 2 sheets of horseradish;
• 5 leaves of cherry and currant;
• 3 umbrellas of dill;
• 5 cloves of garlic;
• 60 grams of salt;
• 25 grams of sugar;
• Cloves, allspice, bay leaf.

First of all, you need to prepare an aluminum or cast iron pan with thick walls. Half of the washed green leaves should be placed on the bottom of the pan, and cucumbers on top. Cover all this with the remaining herbs, sprinkle with salt and spices, and pour water.

Cucumbers should drown in fragrant brine. Cover the pot with a lid and leave at room temperature for 24 hours.

In order for the cucumbers to be better saturated with the aromas of spices, small cuts should be made on them.

Taste of summer

Sometimes it happens that there is no greenery at hand, but you really want cucumbers. The following recipe will teach you how to cook lightly salted cucumbers without greens.

Ingredients:

• 1 liter of water;
• 5 cloves of garlic;
• 30 grams of salt;
• 10 grams of sugar;
• 2 peas of black pepper;
• 2 bay leaves.

Put cucumbers in a jar, sprinkle them with spices and garlic and pour boiling water over them. In a few hours you will get fragrant and mouth-watering cucumbers.

early maturing

It happens that the guests suddenly appeared suddenly, and there was nothing to put on the table. In this case, cucumbers in a quick recipe package always come to the rescue. This method will help to cook lightly salted cucumbers in half an hour.

Ingredients:

• 0.5 kg of small fresh cucumbers;
• 15 grams of dill;
• 4 cloves of garlic;
• 40 grams of salt;
• 10 grams of sugar.

Cucumbers should be cut into four parts, finely chop the garlic and herbs. Place all ingredients in a bag with salt and shake well. While dinner is being prepared, you should periodically shake the cucumbers, and in half an hour they will be ready.

Crispy Delight

In order for salted cucumbers to turn out crispy, you need to choose the freshest, only collected specimens and not skimp on horseradish leaves.

Some housewives add oak leaves to the crunch recipe.

Ingredients:

• 1 kg of cucumbers;
• 15 horseradish leaves;
• 10 leaves of currant and cherry;
• 3 oak leaves (if possible);
• 5 dill umbrellas;
• 1 head of garlic;
• Red and black pepper in a ratio of 1:1.

Lay greens and cucumbers in successive layers at the bottom of the pan. Sprinkle spices on top and cover with the remaining leaves of horseradish, cherries and currants. Pour the contents of the pan with boiling water and leave at room temperature for fermentation. From time to time, you should try cucumbers for salting.

spicy

An unusual taste of cucumbers will give a recipe for mineral water.

Ingredients:

• 1 kg of large cucumbers;
• 2 dill umbrellas;
• 7 cloves of garlic;
• 30-40 grams of salt;
• 800 ml of mineral water.

Put dill and cucumbers on the bottom of the container, sprinkle chopped garlic on top. Dissolve mineral water with salt and pour cucumbers with this brine. Close everything well and leave for several days in a cold place.

The mineral water allows the flavors to penetrate deeper into the cucumbers, while keeping them as fresh and crunchy as possible.

Eccentric Romance

To give cucumbers a unique taste, you will need a few non-traditional ingredients and an ordinary brine.

Ingredients:

• 1 kg of small cucumbers;
• 200 grams of sweet and sour apples;
• 8 cloves of garlic;
• 40 grams of salt and sugar;
• 3 pieces of horseradish leaves, currants, cherries and dill umbrellas;
• 2 grams of allspice peas, cinnamon and bay leaf.

Wash cucumbers, cut apples into slices. Place them in a container, evenly distributing the apples between the layers of cucumbers. Lastly, add the spices.

When the cucumbers are laid, you need to start preparing the brine. Bring a liter of water to a boil over high heat and add sugar and salt to it. Pour the contents of the container with cucumbers with the finished brine, close it with a lid and put it in a cold place. In a day, the cucumbers will be ready.

If you liked our article and have something to add, please share your thoughts. It is very important for us to know your opinion!

Source: http://woman-l.ru/kak-sdelat-malosolnye-ogurcy/

This is a delicious fragrant snack, which is one of the first created from a fresh harvest. Such preservation is the basis of spicy salads and pickles. The calorie content of the product does not scare women, since it is minimal and completely covered by high benefits. All this is about salted cucumbers, easy to prepare and appetizing even after eating. How to salt them?

Theoretically, any recipe that focuses on classic pickling can be lightened by reducing the amount of preservative ingredient, and get lightly salted cucumbers.

However, in practice the situation is somewhat different: both the way of working with vegetables and the composition of the brine, up to the set of herbs and spices, are important.

The only thing that is beyond doubt is that it is easier to create such a dish than a traditional pickle.

How to cook salted cucumbers for a tasty and tender product:

1. Wash briefly, only remove plaque from the skin. If the vegetable is bought in a store, go over it well with a brush.
2. Soak. This step is required for any cooking method, even if you plan to lightly salt the product. As a result, cucumbers will crunch, will not lose their density during storage.
3. Pour the brine over the ingredients.
4. Put oppression on top. In some salting methods, this step is omitted.

Most simple recipes apart from cucumbers, salt and water do not require anything, but even these 3 ingredients can be completely different and give different results in the process. Try to pick them up like this:

• The classic pickling of cucumbers allows you to use the main product of any size. If you are guided by a quick recipe, you need to take the same cucumbers (preferably small ones).
• The best lightly salted cucumbers are obtained from varieties that have a thin skin and pronounced pimples.
• Do not use iodized salt. Marine is also better not to take. Most delicious cucumbers it is possible to pickle under ordinary, rock, salt with large granules. If you take a finely ground product, the vegetables will become softer every day, stop crunching.

This block will reveal to you the main ways of working with such home preservation. You will learn how to pickle lightly salted cucumbers immediately in a jar, what is the minimum aging time and whether it is possible to do without creating a brine. Recipes tested by thousands of housewives are convenient for the ability to vary additional components, therefore, by writing them in your book, you can easily customize any method for yourself.

In the package

This is the easiest, fastest, most convenient way to prepare an instant snack. Lightly salted cucumbers in a bag are otherwise called “dry”, since there is no need to make a pickle for them. The disadvantage of the recipe is the impossibility of preservation for the winter and in large volumes. The resulting dish should be eaten immediately, it can be stored in the refrigerator for only 3-5 days.

Ingredients:

• cucumbers - 7-9 pcs.;
• salt - 1 tbsp. l.;
• granulated sugar - 1 tsp;
• coriander grains;
• fragrant peas.

Cooking method:

1. Make several cuts on the surface of the cucumbers.
2. Put them in a bag, add the rest of the ingredients.
3. Mix thoroughly with your hands to make sure the spices and salt/sugar are evenly distributed over the cucumbers.
4. Tie up the bag and leave it in the kitchen. After 10-11 hours you can eat.

Packed with garlic

The general technology is similar to that described above, but a few flavoring ingredients have been added. The finished product is good to use for salads. In addition, the salting time has been reduced to 3 hours thanks to some simple steps. How to make salted cucumbers fast food with garlic? Study this recipe and try to repeat the algorithm.

Ingredients:

• garlic cloves - 4 pcs.;
• small cucumbers - 10-12 pcs.;
• salt - 1.5 tbsp. l.;
• horseradish root;
• broken laurel.

Cooking method:

1. Cut the washed cucumbers lengthwise - due to this, they will be salted for only a few hours.
2. Add pieces of garlic, chopped horseradish root, parsley.
3. Pour everything into a bag, salt, tie. Shake several times.

hot way

The main advantage of this method is fast work. However, the bright green tint of the skin will be lost, so housewives, who care about the aesthetic component of the dish, rarely resort to this recipe. If this does not bother you, and taste plays a more important role, learn how to pickle lightly salted cucumbers in a hot way. The set of herbs indicated below can be varied.

Ingredients:

• salt - 1 tbsp. l.;
• water - liter;
• cucumbers - 1 kg;
• a head of garlic;
• hot pepper pod;
• sprigs of garlic - 3 pcs.;
• horseradish leaves;
• tarragon stalks.

Cooking method:

1. Boil water, add salt to it. Professionals advise to make the amount of brine exactly according to the volume of cans. You'll have some extra liquid left, but it's easier than trying to calculate the remainder.
2. Rinse the greens, tear with your hands. Chop the garlic, do not mince.
3. Scald the washed and devoid of ends cucumbers with boiling water, lay on top of the greens.
4. Add chopped pepper.
5. Pour in boiling brine, put oppression on top.
6. The snack is ready when it cools down.

With cold water

The reason for the low popularity of this method of creating a fragrant snack is the time spent on its preparation. It is infused in a jar for about a couple of days, but if desired, it can be stored for several months if it is rolled up. The recipe for salted crispy cucumbers with cold water looks simple, does not require careful study step by step instructions with photo.

Ingredients:

• cucumbers - 1 kg;
• salt - 1 tbsp. l.;
• water - 1 l.;
• garlic cloves - 3 pcs.;
• dill sprigs;
• currant leaves.

Cooking method:

1. Distribute the greens and cucumbers along the bottom of the jar that has undergone a short sterilization. On top must be a layer of dill and leaves.
2. Pour salt into cold water. Let dissolve.
3. Pour the contents of the jar with this liquid. Without covering, leave lightly salted cucumbers in the room.
4. When foam begins to appear, eliminate it, and move the workpiece to the refrigerator.

Quick pickled cucumbers

With this method, a bag or bag is used in which very small cucumbers (gherkins) can be salted in a matter of minutes. If you have been wondering how to quickly make lightly salted cucumbers without negatively affecting their density and color, this option may be perfect for you. The appetizer is worthy of the main spread of any culinary magazine: in the photo and in life it looks amazing!

Ingredients:

• cucumbers - 3-4 pcs.;
• salt - 1/2 tsp;
• vegetable oil - 1 tsp;
• clove of garlic;
• ground black pepper;
• mint leaves.

Cooking method:

1. Chop the washed cucumbers into slices.
2. Mix oil, chopped garlic, mint and pepper.
3. Combine all ingredients, move to a bag / jar. Salt.
4. Shake vigorously for exactly 3 minutes.

For the winter

This method differs from previous methods in the increased duration of storage of the workpiece and unusual option work with the product. You do not have to use several containers and carefully wash them afterwards. Professionals advise taking large containers - 2-3 liters. There is no need to use oppression in this recipe.

Ingredients:

• cucumbers - up to the shoulders of a 3-liter jar;
• garlic head - 1/2 pc.;
• coarse salt - 3 tablespoons;
• dried dill.

Cooking method:

1. Fill a well-washed jar with chopped garlic and hand-torn dill.
2. Arrange cucumbers on top.
3. Pour in the salt.
4. Pour boiled water up to the neck of the jar.
5. Close, twist the container, distributing the salt. After a day, the snack is ready.

In mineral water

This is a quick and convenient way to prepare a snack that will crunch fervently. Lightly salted cucumbers on mineral water can be prepared with any drink of this type, but experienced housewives it is advised to use Essentuki and similar soft options. A set of spices and herbs is basic, varies at will. The main advantage of this method is the speed of preparation.

Ingredients:

• mineral water - 1 l;
• small cucumbers - 0.7 kg;
• clove of garlic;
• Dill;
• coarse salt - 2 tbsp. l.

Cooking method:

1. Rinse the greens, put on the bottom of the jar.
2. Spread cucumbers very tightly on top.
3. Cover with the rest of the dill and chopped garlic.
4. Dissolve salt in mineral water, pour vegetables into it.
5. Keep the night cold.

with mustard

If you're wondering how to make a simple, familiar dish that can wow guests and family alike, check out pickled mustard pickle options. On their basis, savory salads, but also a single appetizer goes well with meat, potatoes, cereal side dishes. Mustard is desirable to use dry, chopped.

Ingredients:

• cucumbers - 2.5 kg;
• a bunch of celery;
• sprigs of parsley, dill;
• dry mustard - 2 tbsp. l.;
• water - 1.7 l;
• salt - 3 tbsp. l.

Cooking method:

1. Rinse fresh herbs, dry, chop.
2. Wash a three-liter jar, fill the bottom with a part of the greens.
3. Next you need to make layers of cucumbers and the remaining herbs.
4. Close the last row of the layer with dry mustard.
5. Make a traditional pickle for cucumbers, close the contents of the jar with it. Eat in a day.

With salt and sugar

For some housewives, this way of working with canned vegetables is a real discovery. The key advantage of lightly salted cucumbers with salt and sugar is that they will crunch and look like from a glossy photo of a culinary magazine, even if you overexpose them when pickling. How to cook such an appetizer and what to serve it with? For guaranteed results, follow the instructions below exactly.

Ingredients:

• granulated sugar - 1.5 tsp;
• salt - 1 tbsp. l.;
• water - 1 l;
• cucumbers - 0.7 kg;
• garlic cloves;
• oak leaves;
• allspice.

Cooking method:

1. Place all the ingredients, interspersed among themselves, in a bucket.
2. Pour hot brine to which sugar is added.
3. Put oppression, keep the container in a cool place for 12 hours.
4. Then transfer the cucumbers to a glass container and keep in the refrigerator. It is recommended to eat with pickled tomatoes.

With vinegar

The appetizer obtained as a result of working according to this method has a delicate spicy taste, and the preservation itself proceeds faster than usual. For salted cucumbers with vinegar, you can take traditional spices and herbs, or even do without them almost completely. It is advisable to use small jars, be sure to sterilize before use.

Ingredients:

• vinegar - 2 l;
• water - 3 l;
• salt - 2.5 tbsp. l.;
• sugar - 4 tbsp. l.;
• Bay leaf;
• horseradish root;
• cherry leaves.

Cooking method:

1. Warm the vinegar in a saucepan, but do not let it boil.
2. Prick the washed cucumber on a fork, dip in vinegar, soak for a minute and a half. Transfer immediately to the bank.
3. Repeat the previous step for all cucumbers. You can lay them in portions and catch them with a slotted spoon - it will be faster.
4. Add chopped horseradish, parsley, cherry leaves.
5. Make a standard brine, boil, pour into jars.
6. Eat after cooling.

Surprisingly, if you do not add peppercorns and parsley bunches, vegetables will crunch even when long-term storage. Follow these guidelines:

• Try to salt the fruits in glass or ceramics: they do not add extra flavor notes. If you are using a saucepan, take an enameled one.
• Make lightly salted cucumbers in spring water or let stand for a day with tap water, putting a silver / copper thing in it.

Source: http://sovets.net/7328-malosolnyie-ogurtsyi.html

How to make salted cucumbers quickly at home: a step by step recipe

Which cucumbers to choose

For light salting, it is better to choose medium-sized cucumbers, dense, with thin skin and with pimples. In the Moscow region, Nezhinsky cucumbers are considered an ideal variety for that type of cooking cucumbers. Cucumbers should not be yellow, and even more so should not be bitter (be sure to try the vegetables before you start salting them lightly).

Of course, it is best to use fresh cucumbers for low-salting, which have just been harvested from the garden. If you don’t have your own garden, you can buy such cucumbers outside the city - in the nearest village or in the market.

It is important to understand that for lightly salted cucumbers, you need to choose cucumbers of the same size. This is necessary so that they are equally salted.

What water to choose

Water is one of the main components of any preservation; in some preparations for the winter, it is the basis. For cucumbers, the choice of water is very important. It is best to use spring water (it will take quite a bit - in order to soak the cucumbers and to prepare the brine). Thus, for example, 5 kilograms of cucumbers will require 10 liters of spring water.

If you do not have the opportunity to use spring water, then it can be replaced with bottled water or regular water that is well filtered and purified.

Ordinary water can also be used to lightly salt cucumbers, for this, pour it into an enameled bucket or pan, on the bottom of which put a silver item (it can be a spoon, coin, ring, etc.) and a copper item.

Then cover the water with a lid and let it stand for 5-6 hours. These metals will significantly improve the quality and taste of water.

Recipe for delicious salted cucumbers

Ingredients:

• cucumbers - 5 kg;
• dill with umbrellas and seeds - 7-10 pieces;
• garlic - 1 head;
• horseradish - 30 leaves;
• black peppercorns - 4 teaspoons;
• red peppercorns - 2 teaspoons;
• currant leaves;
• salt - 6 tablespoons.

Cooking process:

1. Wash cucumbers 2-3 times and soak in water (for 2-3 hours).
2. Peeled garlic. Greens, currant leaves and horseradish coarsely cut.
3. At the bottom of the enameled bucket we put horseradish leaves, then a little chopped greens and a little peppercorns. Next, lay the cucumbers, and on top of the rest of the greens and peppers. Then again cucumbers, and horseradish leaves on them.
4. Bring the water to a boil, turn it off and add salt to it, mix and place cucumbers in this brine. Put the load on top and leave for 2-3 days in a cool place.

Quick pickled cucumbers

Ingredients:

• cucumbers - 2 kg;
• black peppercorns - 10 pieces;
• red peppercorns - 5 pieces;
• sugar - 1 teaspoon;
• coarse salt;
• dill - 1 bunch;
• lemon - 2 pieces.

Cooking process:

1. Grind pepper, sugar and salt to get a fine-grained mixture.
2. We peel the lemon from the zest, which we add to the mixture of salt and pepper. Squeeze juice from lemon.
3. Cut the dill coarsely.
4. Wash cucumbers well for several times and soak in water for 1 hour. After that, cut off the ends on each side.
5. Lightly tap each cucumber with a spoon or knife handle, so. To crack the cucumber a little. Next, cut across each vegetable into several parts.
6. Sprinkle the cucumbers with a mixture of salt, pepper and lemon zest and add lemon juice, mix well. Add greens and let stand for half an hour. Lightly blot the cucumbers with a paper towel before serving.

If you do not have time to wait, then you can not soak the cucumbers. But the salting time will increase to 60 minutes.

Pickled cucumbers in a bag

Ingredients:

• cucumbers -1 kg;
• greens - 1 bunch;
• garlic - 3-4 cloves;
• coarse salt - 1 tbsp. a spoon;
• cumin - 1 teaspoon;
• clean plastic bag or plastic container.

Cooking process:

1. Coarsely tear the greens with your hands and put them in a bag or container.
2. Cut off the tails of cucumbers (on both sides) and send them in a bag or container.
3. Finely chop the garlic.
4. Grate cumin well in a mortar or grind with a rolling pin.
5. Add salt, cumin and garlic to the cucumbers in the bag. Tie/close bag or container tightly and shake to mix all ingredients.
6. Put the package or container with cucumbers in the refrigerator for 60 minutes. After that, you can eat - the vegetables are lightly salted and crispy.

Source: http://dir101.org/kak-sdelat-malosolnye-ogurcy/

How to make salted cucumbers crunchy. Recipe for quick pickled cucumbers:

Lightly salted cucumbers are a great addition to any dish. They will decorate festive table and pleasing to 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 crop 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 product that is 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, proceed to the preparation of the next, 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 bright green vegetables 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 leaf, hot pepper- this 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, cucumbers are the main product, no salting is complete without greens and dill, garlic, horseradish are also needed, you will need fresh leaves currants, be sure 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:

• cucumbers - 1 kg;
• apples - 2 pcs. (green);
• black pepper - 10 peas;
• dill - 2 bunches;
• parsley - 2 bunches;
• casting cherries - 2-3 pcs.;
• pouring currants - 8-10 pcs.;
• garlic - 1 head;
• salt to taste.

All vegetables and herbs must be washed. The tips of the cucumbers must be cut off, this will get rid of nitrates and allow 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. Such a recipe will allow you to decorate the table with a 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.

Cucumbers ripen in greenhouses at our dachas, fill vegetable stalls in the markets and shelves in stores. Fresh green and crispy, you immediately want to just eat them and prepare salads, and then we take on the preparations for the winter. We salt and pickle cucumbers to enjoy them in a few months. But I wanted to eat fragrant pickles right now. What to do? And you urgently need to find a proven and simple recipe for pickled instant cucumbers. After hours or even minutes, you have delicious, crispy pickled cucumbers on your table.

Lightly salted cucumbers are cooked very quickly and this is not quite a way to preserve them, since it does not guarantee the reliability of the storage of the finished product. It's more of a cooking method. quick snack, which is planned to be eaten in the next day or a maximum of two. I salted a small amount of cucumbers - a saucepan for example - and in the evening I already ate at dinner. Or take it to a barbecue picnic.

By the way, this is a great way to prepare snacks on the go. If you have heard about pickling pickled cucumbers in a bag, then imagine that you have prepared them, packed the bag in a picnic basket and left. Upon arrival in nature, after a couple of hours, you can already eat. This is what I mean by speed and convenience.

If you go out into nature by car, then generally an ideal option. At least take a pot or a jar with you, but it will also be shaken up on the road in order to salt more evenly.

But enough lyrics, let me tell you more than one recipe for lightly salted instant cucumbers, but even several.

Quick recipe for crispy lightly salted cucumbers with photo

This recipe for salted cucumbers, it seems to me, can be called basic. It is on it that classic salted cucumbers are obtained, very tasty and crispy. Fresh herbs and garlic will add aroma and taste to cucumbers, and they will be no worse than pickled or pickled cucumbers that we harvest for the winter.

For salting, you will need a large container, which will immediately include the entire volume of cucumbers and marinade. Since salted cucumbers can only be stored in the refrigerator, keep in mind that this container will enter it until the moment you eat cucumbers for lunch, dinner or at the festive table.

You can take a large bowl, saucepan, even a plastic container with a lid.

• fresh cucumbers - 1kg,
• fresh dill - 1 bunch,
• garlic - 6 cloves,
• horseradish leaves, currants, cherries, basil - 1-2 leaves optional,
• salt - 1.5 tablespoons,
• bay leaf - 2 pcs,
• peppercorns - 0.5 teaspoon,
• coriander seeds - 0.5 teaspoon,

Cooking:

1. Prepare all the ingredients of the recipe. Wash the cucumbers thoroughly and cut off the ends. If the cucumbers are freshly picked and still firm and resilient, then you can pickle them right away. If they lay down for a while, were bought in a store and a little wilted, then hold them for a couple of hours in cold water.

2. Prepare the marinade. Pour 1.5 liters of water into a saucepan, add salt, pepper, coriander and bay leaf there. Put water on the stove and bring to a boil. You do not need to cook for a long time, as soon as it boils, remove it.

This will be a hot marinade for lightly salted cucumbers.

3. Cut or coarsely chop all the greens with your hands. Currant or cherry leaves also need to be torn at least in half, this will help them give more of their juice and taste to cucumbers. Then, lay layers of greens and cucumbers. Below should be a pillow of greens and garlic, then a layer of cucumbers, garlic, greens again on top. Cut the garlic into large pieces, you can halves lengthwise or just crush each clove with a knife.

4. Cool the marinade to about 80 degrees. This will keep the green color of the cucumbers. If you pour boiling water over them, they will boil and turn brownish, like pickled cucumbers in jars.

Pour cucumbers with marinade so that they are completely immersed in liquid. To do this, it is convenient to use a saucer or plate, which is placed on top of the cucumbers directly in the pickling container. This plate will not allow the cucumbers to float, which is characteristic of them.

5. Cover the container with cucumbers with a lid or cling film and leave to cool at room temperature. After they have cooled, put them in the refrigerator. Leave them in the refrigerator for 12 to 24 hours.

This recipe for lightly salted cucumbers is good because during the cooking process you can stop exactly at the moment when you consider the cucumbers salted enough for your taste. The longer they sit in brine, the more salty and spicy they become.

But try not to leave them for more than a day. Since there are no serious preservative ingredients, such cucumbers are not stored for a long time. And besides, the longer they lie, the less crunch remains in the cucumbers, they soften and are saturated with water.

It is best to cook salted cucumbers just enough to eat in one or two meals or a large family feast.

Recipe for lightly salted instant cucumbers in a bag with mustard

For some, this is an unusual recipe for lightly salted cucumbers, because everyone is used to pickling just salt and spices, in extreme cases with the addition of sugar. But I have found from my own experience that unusual recipes are often worth a try.

Salted cucumbers with mustard are very tender and spicy, and not at all hot. Be sure to try them once. A small bag to the table or as a snack for a holiday. Men, believe me, will appreciate this yummy.

To prepare such cucumbers, you will need about 4 hours of time and a package. You can take a bag with a zipper that closes hermetically, or you can use a strong bag for food products. for reliability, you can put the bag in the bag so that the released brine does not leak.

This recipe for making lightly salted cucumbers is considered a dry method, because we will not make a liquid pickle with you. We use only the cucumbers and spices themselves. All juice will give vegetables.

For cooking you will need:

• medium-sized cucumbers with pimples - 0.5 kg,
• dill - 0.5 bunch,
• garlic - 2 cloves,
• salt - 0.5 tablespoon,
• sugar - 1 teaspoon,
• dry table mustard - 1 teaspoon (without tubercle).

Cooking:

1. Prepare spices. Wash cucumbers and dill well.

2. Cut off the tips from the cucumbers and place them in a bag. I draw your attention to the fact that all cucumbers should be approximately the same size, otherwise they will be salted in different ways and will have a different taste.

3. Finely chop the garlic or grate it. Add to cucumbers.

4. Mix salt, sugar and mustard in a separate cup. Then pour this mixture into the cucumber bag.

5. Put the dill in the bag. This can be done as a whole, or tear it with your hands into large branches. We need dill for taste, so it doesn’t really matter how it is cut. The size of its twigs plays a role when used. If you like to eat dill together, cut it smaller, the dill will stick to the cucumbers and will complement the appetizer, almost like a salad.

6. Zip or tie up the bag and give it a good shake. It is necessary that the cucumbers are evenly covered with all the spices. Then leave the bag of cucumbers for 2 hours at room temperature. Then refrigerate for another 2 hours. After 4 hours, the cucumbers will be ready.

If you wait a little longer, the cucumbers will pickle more.

This recipe for lightly salted cucumbers is perfect for a picnic. All you have to do is cook the cucumbers and pickle them on the way to your summer cottage or outdoor picnic spot. Calculate the time of the trip and the pickling of cucumbers, so that by the time everyone sits down at the table, everything is ready.

Useful advice! If you don't have a portable picnic cooler, you can purchase a thermal pack. It keeps the temperature of both hot and cold foods well. if you put sealed packaging (for example, a disposable bag) with ice along with the products, then you will get a mini refrigerator. You can also cook pickled cucumbers there.

Recipe for lightly salted cucumbers in 15 minutes in slices

But what if the guests are already on the doorstep? And if you want salted cucumbers right now in the middle of the night? I immediately remembered the happy days of pregnancy.

But all these situations will not be a problem if you know how to cook lightly salted cucumbers in 15 minutes. Sleight of hand and no cheating. The guests are already seated on the sofas, and maybe a bottle of something delicious is cooling. Let's go to the kitchen and get ready!

You will need:

• cucumbers - 300 grams,
• dill - 2-3 sprigs,
• garlic - 1 clove,
• salt - 1 teaspoon.

Cooking:

It’s hard to come up with an easier recipe for lightly salted cucumbers.

1. Take cucumbers of any size, wash them and cut into circles. Not too thick: 2 to 5 mm.

2. Place them in a jar or plastic container with a lid. A small package will do as well.

3. Finely chop the dill and garlic (can be passed through a garlic press or grated). Pour them into a jar with cucumbers. Sprinkle with a teaspoon of salt. If you want, add a pinch of spicy spices, such as cumin, coriander, and whatever you like. These spices will give a brighter taste.

Then shake everything well.

Place the jar in the refrigerator for 15 minutes. After this time, you can get it and try it. Cucumbers will turn out very juicy, green and crispy. They will already be cut and even look like a salad. Just take and eat, and treat guests.

You can even get a little creative here by adding other vegetables. Then you will definitely get a real salad. Don't be afraid to experiment.

Crispy lightly salted cucumbers - a recipe for cooking in a 3-liter jar

Probably, many from childhood can remember how a grandmother or mother prepared a large three-liter jar of lightly salted cucumbers and put it in the refrigerator. How the whole family gathered for lunch or dinner and took out these crispy, still quite green, lightly salted cucumbers.

I have such a memory. It was a delicacy of our childhood, then there were not so many different dishes and something cooked by one's own hands was very much appreciated. This was especially noticeable for residents of large cities who did not have their own garden.

Of course, I can’t remember exactly that recipe for lightly salted cucumbers, but I found and use a very similar recipe in my kitchen. This is a recipe for lightly salted instant cucumbers right in a large glass jar.

Now a good three-liter jar can be easily bought at a hardware store or a large supermarket. Especially during the harvest season in summer and autumn.

I just want to warn you. Recipe for lightly salted cucumbers in three liter jar does not tolerate fuss. Cucumbers will cook for about a day. The thing is that we will cook them with hot brine and immediately a large volume.

For cooking you will need:

• cucumbers - measure the number of cucumbers with the jar in which you plan to pickle
• dill greens - a bunch,
• fresh garlic - 2-3 cloves,
• coarse rock salt - 2 tablespoons,
• sugar - 1 tablespoon,
• spices to taste (black pepper, allspice, coriander seeds, etc. by a pinch)

Cooking:

1. Thoroughly wash small fresh cucumbers with pimples. Cut off the "butt" at both ends. Store-bought cucumbers or those picked long ago from the garden are best soaked in ice water for at least two hours, this will make them hard and crispy.

2. Wash the pickling jar thoroughly. It is not necessary to sterilize, given that the jar will be stored in the refrigerator (free up space in it in advance).

3. Wash all the greens, put some on the bottom of the jar, add chopped garlic there.

4. Place one layer of cucumbers over the bottom of the jar. Add some more herbs and garlic on top. Then more cucumbers. So lay in layers alternately until the jar is full.

5. Prepare the brine. Pour a liter of water into a saucepan and put salt, sugar and spices that you have chosen into it. Boil water in a saucepan.

6. Pour cucumbers with hot, but not boiling brine to the very top of the jar.

7. Close the lid and leave to cool at room temperature. Given the size of the jar, this will take several hours.

8. When the jar has cooled, put it in the refrigerator and leave it until the next day. Cucumbers will be ready a day after filling the jar with brine.

Quick salted cucumbers with vinegar

But according to this recipe, simply amazingly delicious cucumbers are prepared, the highlight of this method is that it is used for pickling, including vinegar. Thanks to him, lightly salted cucumbers are obtained almost like pickled ones. How do you like pickled cucumbers? It seemed interesting to me and I prepared such houses.

Perhaps it was one of the interesting culinary discoveries of this summer. I recommend that you try to cook these cucumbers. The recipe is very simple and nothing is used that does not exist in the kitchen of any hostess or owner.

Whatever recipe for lightly salted instant cucumbers you use, the result will surely please you. We set up a lot of experiments, were surprised and enjoyed the process. We went on a picnic, went to the country and ate lightly salted cucumbers for dinner.

I wish you too Bon appetit and good luck picking cucumbers!