How to pickle lightly salted cucumbers. Recipes for quick-cooking lightly salted cucumbers in a saucepan. Lightly salted cucumbers - hot method
Date of publication: 09/24/2017
I already gave recipes for lightly salted cucumbers a little earlier. And since there are countless such recipes, I promised that I would return to lightly salted cucumbers. I keep my promise and assure you that these recipes are no worse, and some may like them even more than the previous ones.
You eat crispy lightly salted cucumbers, but your drool still accumulates, it’s so delicious. And the smell of brine cannot be described. He alone is appetizing. Much depends on your spices that you put in for pickling.
I try to experiment. I’ll add some leaves, then others. Then I’ll put another pepper, not peas, but hot capsicum or a mixture of peppers. Or some other spices. Therefore, I advise you, first make it according to the recipe, and then experiment with what you like.
How to make lightly salted cucumbers. Recipes for lightly salted cucumbers with spices
Here we will look at very interesting recipes for lightly salted cucumbers and each is good in its own way. Be careful with hot peppers, especially if children will eat the cucumbers. Please note that if the cucumbers sit longer than the specified time, they will become saltier.
So go ahead! Good luck to everyone!
1. Recipe for lightly salted cucumbers with garlic, pepper and cloves
Ingredients:
For 3 cans of 1 l:
- Cucumbers – 1.8 kg
- Dill – 3 sprigs
- Garlic – 9 teeth.
- Salt – 4 tbsp.
- Water – 2l.
- Currant leaf – 6 pcs.
- Peppercorns – 8-10 pcs.
- Cloves – 4 pcs.
Preparation:
1. Rinse the cucumbers and let dry. Try to choose cucumbers of the same size. To avoid spoiling the pickling, try the cucumbers to see if they are bitter. Because even after salting they will taste bitter. Don't be sorry, replace them.
2. Wash the jars well and dry them. Place dill, garlic cloves and currant leaves on the bottom of the jar.
3. Place the cucumbers, or rather place them in jars very tightly to each other.
4. Prepare the brine. Pour water into the pan. Add bay leaf, peppercorns, cloves. Add salt. For one liter of water you need 2 tablespoons of salt. Stir, put on fire and bring to a boil.
5. Pour boiling water over the cucumbers in the jars. The jars must be full.
6. Close the jars with lids and leave at room temperature for 1 day.
7. A day has passed. Open the jar and take out the cucumbers to try. What a aroma... wow..
8. Cut, perfectly salted. Delicious, crispy. We put the remaining cucumbers in the refrigerator. They taste even better cold.
Bon appetit
2. Recipe for lightly salted cucumbers in a bag with hot pepper and mustard
Ingredients:
- Medium cucumbers - 1 kg.
- Garlic - 1/2 head
- Hot pepper - 1/2 pcs.
- Bunch of dill - 1
- Bunch of parsley - 1
- Dry mustard - 1/2 tsp.
- Sweet peas - 5-6 pcs.
- Salt - 1 tbsp. (without top)
- Sugar - 1 tbsp.
- Wine vinegar or 6% - 2 tbsp.
Preparation:
1. Wash the cucumbers, put them in a bowl and fill them with very cold water. You can add ice to the water. Leave the cucumbers soaked for 2-4 hours. Better at 4. Then the cucumbers will be very crispy.
2. Cut off the ends of the cucumbers on both sides and cut the cucumbers lengthwise into 4 parts. If the cucumbers are small, you can only cut them into 2 parts.
3. Place dill umbrellas in a regular plastic bag. If you have currant, cherry or horseradish leaves, then they will also be good to add to the dill.
Check the package before storing to ensure it is intact. Place only leaves, without stems, especially dry dill, so as not to make holes in the bag.
4. Place the chopped cucumbers in a bag.
5. Chop fresh herbs. First, we cut off the stems, put them together with the greens and chop it all, not finely, but not very coarsely.
6. Place the chopped greens into the bag. Squeeze out some of the garlic here, about 3 cloves.
7. Finely chop the remaining garlic and also put it in a bag.
8. Cut the hot pepper into small circles. Don't let your guard down. Hot peppers can be very hot. Add pepper to taste.
9. We also put the pepper in the bag.
10. Add mustard, peppercorns, salt and sugar to the bag. Do not use extra salt, it is very fine and not suitable for pickling.
11. At the end, you can add wine vinegar or replace it with ordinary table vinegar 6% vinegar. This is not necessary, but many people like marinade with sourness.
Let's start salting
12. We tie the bag at the very top so that there is room to mix the cucumbers. Now mix everything thoroughly, shaking the bag so that all the products and spices are distributed evenly.
Don't be lazy. Mix thoroughly. The taste of each cucumber depends on this.
13. Place the bag of cucumbers in a bowl (just in case it breaks and starts leaking) and let stand for 30 minutes at room temperature. After half an hour we put it in the refrigerator. After 2 hours, the cucumbers are ready and ready to eat.
Here we have disagreements in our family. I like the cucumbers to stand overnight, but my wife, on the contrary, so that they are semi-fresh, i.e. after 2 hours in the refrigerator.
14. This time I won, we take the cucumbers out of the refrigerator in the morning. Look how much juice the cucumbers gave in the bag.
15. Cut the bag and put the cucumbers in a cup. What an aroma wafted throughout the kitchen.
16. The cucumbers are completely salted or, if with vinegar, then marinated.
17. Let's try. They crunch so hard that it hurts your ears.
Try it too.
Bon appetit!
3. Recipe for crispy lightly salted cucumbers in a 3-liter jar
Ingredients:
For a 3 liter jar
- Cucumbers - about 2 kg.
- Salt - 2 tablespoons
- Sugar - 1 teaspoon
- Peppercorns
- Garlic - 1 head
- Horseradish, currant, cherry leaves
Preparation:
1. We will pickle cucumbers in a 3-liter jar. So first we’ll prepare the jar. It's easier than making jam. The jar should be washed with baking soda with hot water and rinsed with cold water.
2. Prepare the brine. Pour one and a half liters of water into a small saucepan. A 3-liter jar filled with cucumbers holds just one and a half liters. Add 2 tablespoons of salt and a teaspoon of sugar. Mix everything, cover with a lid, put on the stove and leave for the water to boil.
3. Place horseradish leaves on the bottom of a three-liter jar, break the dill umbrellas along with the hard stems so that they fit and also place them in the jar. We also add currant and cherry leaves.
4. Take black peppercorns. Cut the garlic cloves in half and put them in a jar together with the peppercorns.
Lightly salted cucumbers, aromatic, crispy, pimply, firm ones are welcome guests on the summer table. Lightly salted cucumbers are prepared easily and quickly. To make them truly tasty and crispy, several secrets are known. For example, to prepare lightly salted cucumbers, take young, small fruits; they will be salted faster. Feel free to cut larger cucumbers in half, quarters or slices. If you decide to place both whole and cut ones in one jar, then place the latter on top. As spices, take any herbs that you like and taste: dill, currant leaves, cherries, horseradish, you can add basil leaves if you like its smell.
Store prepared lightly salted cucumbers in a cool place, preferably in the refrigerator, then they will not sour and will remain crispy longer.
Lightly salted cucumbers (recipe No. 1)
Ingredients:
1 kg cucumbers,
2 cloves of garlic,
10 g dill,
10 g horseradish greens,
20 g cherry leaves.
For the brine:
1 liter of water,
½ tsp. pepper,
60 g salt.
Preparation:
Select cucumbers of the same size, wash, trim the ends and pierce each cucumber with a fork. Place half of the cherry leaves, horseradish and dill leaves, garlic cloves on the bottom of the prepared container, and place the cucumbers tightly on them, covering them with the remaining leaves and herbs on top. Add salt and pepper to the water, bring to a boil, after 2 minutes remove from heat, cool the brine to 70ºC and pour it over the cucumbers. Cover the container with a lid and leave at room temperature for 2-3 days.
Lightly salted cucumbers (recipe No. 2)
Ingredients:
cucumbers,
dill,
5 black peppercorns,
2 currant leaves,
2 cherry leaves,
2 oak leaves,
1 horseradish root,
1 head of garlic.
For brine (per 250 ml of water):
1 tsp salt,
1 tsp Sahara,
1 tsp vinegar.
Preparation:
Select cucumbers, trim the ends and soak in cold water for 2-3 hours. Then wash the soaked cucumbers and spices well and place them in a container. Then take a faceted glass (250 ml) and measure out enough liquid to cover the vegetables. Drain the liquid into a saucepan and add salt and sugar according to the number of glasses. Boil the brine, pour hot over the vegetables, add vinegar, cover with a plate and place the weight. If the cucumbers are small, then after cooling they can be eaten. Place the cooled cucumbers in the refrigerator, where they can stand for a month without spoiling.
Lightly salted cucumbers (recipe No. 3)
Ingredients:
1.5 kg cucumbers,
horseradish leaves,
cherry leaves,
currant leaves,
4 cloves of garlic,
dill.
For brine (per 1 liter of water):
1 bay leaf,
peppercorns,
2 tbsp. salt,
½ tbsp. Sahara,
Preparation:
Wash the selected cucumbers, wipe them dry and trim the ends. Wash the greens, peel the garlic and cut into pieces. Add salt, sugar, bay leaf and peppercorns to boiling water. Layer herbs with garlic and cucumbers on the bottom of a dry pan. Pour hot brine, let cool at room temperature and put in the refrigerator overnight. The next day, the cucumbers can already be eaten.
Lightly salted cucumbers with rye bread
Ingredients:
1.5 kg cucumbers,
2 liters of water,
4 tbsp. salt (without a slide),
2 tbsp. sugar (without a slide),
50 g bread,
10 g dry dill,
gauze or bandage 20x20 (wrap rye bread).
Preparation:
Place cucumbers, dry dill and bread wrapped in cheesecloth in a prepared container, pour boiling brine (4 tablespoons of salt, 2 tablespoons of sugar per 2 liters of water), set pressure and leave for 24 hours. Store the prepared cucumbers in a cool place, after removing the bread.
Hungarian-style lightly salted cucumbers with white bread
Ingredients (for 3 liter jar):
1.5 kg cucumbers,
2 bunches of dill,
1-2 dill umbrellas,
1 head of garlic,
2 liters of water,
4 tbsp. salt,
a piece of white bread.
Preparation:
Wash medium-sized cucumbers thoroughly and wipe them dry. Trim the ends on both sides and make cuts along both ends. Wash the dill and shake off the water. Separate the garlic into cloves, peel and cut into pieces. Place half of the dill on the bottom of a thoroughly washed 3 liter jar, then place the cucumbers quite tightly together, placing garlic between them. Boil the brine and cool. Brown a piece of white bread in a dry frying pan, put it in a bag (gauze or tulle) and place it on the cucumbers. Pour the cucumbers on top with still warm brine so that it covers the bread, and cover the jar with an inverted plate or clean gauze. Place the jar in a warm place and leave for 3-4 days, turning the jar from time to time. Remove the finished cucumbers from the jar, place them in another bowl, fill with strained brine and store in the refrigerator, where the cucumbers retain their taste and hardness for 4-5 days.
Lightly salted cucumbers “Bystrye” in a container
Ingredients:
cucumbers,
dill, parsley,
2-3 cloves of garlic,
horseradish leaves,
allspice and black peppercorns,
salt.
Preparation:
Wash the cucumbers and herbs thoroughly. Place chopped herbs and sliced garlic on the bottom of a plastic container. Crush several peas of allspice and black pepper with the handle of a knife and add them to the greens. Cut the cucumbers in half or quarters lengthwise, place in a container and sprinkle with salt. You must determine the amount of salt yourself; salt 3-4 times more than you salt cucumbers for food. Close the container and shake it so that the cucumbers, hitting the walls of the container, release the juice. After 5-10 minutes, the cucumbers will find themselves in a brine made from their own juice mixed with salt and herbs. Leave the container at room temperature for 1 hour, shaking it occasionally. When serving, wash off excess salt from the cucumbers.
Lightly salted cucumbers “Great-grandmother’s recipe”
Ingredients:
cucumbers,
red hot pepper,
horseradish roots and leaves,
dill,
garlic.
For brine (per 1 liter of water):
2 tbsp. salt.
Preparation:
Wash the cucumbers and soak them in cold water for 2 hours. During this time, prepare the spices: peel the garlic, cut the red hot pepper into small pieces, also peel the horseradish root and cut into pieces. Place a layer of spices on the bottom of the pan, place cucumbers on them, put spices on top, and so on. Prepare the brine and pour it over the cucumbers. Cover the top of the cucumbers with horseradish leaves (the more horseradish you put, the crispier the cucumbers will be). If you pour hot water over the cucumbers, they will be ready in a day, and in cold water - in three days.
Lightly salted cucumbers with celery and chili
Ingredients:
10-12 cucumbers,
3 celery stalks,
1 large chili pepper,
5 cloves of garlic,
4 sprigs tarragon,
½ bunch of dill stems,
⅓ tsp seasonings khmeli-suneli,
½ tsp. dried dill.
For brine (per 3 liters of water):
5-6 tbsp. salt.
Preparation:
Boil water with salt and cool it to 45ºC. Cut the celery into slices 3-5 cm wide. Peel the chili peppers and cut into pieces, the garlic into thin strips. Place a few stalks of dill and 2 sprigs of tarragon on the bottom of an enamel pan, then half the celery, chili pepper and garlic. Place prepared cucumbers on top in a thick layer, cover them with the remaining celery, pepper, garlic, tarragon and dill. Sprinkle with suneli hops and dried dill, pour in cooled brine, cover with a plate, place a weight and leave at room temperature for 5 days.
Lightly salted cucumbers in mineral water
Ingredients:
1 kg of cucumbers.
1 head of garlic,
dill,
1 liter of salted sparkling mineral water,
2-4 tbsp. salt.
Preparation
:
Wash the selected cucumbers well and cut off their ends. Place dill, cut into 4-5 cm pieces, into the prepared container. Place cucumbers on top of the dill. Cut the garlic into slices and sprinkle it over the cucumbers. Dissolve 2-4 tbsp in salted carbonated mineral water. salt and pour it over the cucumbers so that they are completely covered. Place the remaining dill on top, close the container with a lid and place in the refrigerator for a day.
Lightly salted cucumbers “Spicy”
Ingredients (for a 3L jar):
1 kg cucumbers,
4-5 cloves of garlic,
½ hot pepper
1 large bunch of dill,
6 tbsp. coarse salt.
Preparation:
Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. Place ⅔ of the total amount of dill and thinly sliced garlic at the bottom of the jar. Then place the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Place salt on the dill, cover with a lid and shake the jar well. Boil water and pour it over the cucumbers. After a few minutes, drain the water, bring to a boil and pour the resulting salt solution over the cucumbers again. Cover the jar with a saucer, set a slight pressure and leave the cucumbers at room temperature for 2 days.
Lightly salted cucumbers with mustard and coriander
Ingredients:
1 kg cucumbers,
5 stalks of dill,
1 head of garlic,
1 tsp coriander,
crushed ice.
For the brine:
1 liter of water,
1 tbsp. coarse salt,
1 tsp mustard powder,
1 tsp 9% vinegar.
Preparation:
Fill small young cucumbers with cold water, add crushed ice and leave them for 1-2 hours. Cut off the ends of the cucumbers and place them in tight rows in a jar. Place dill stalks and chopped garlic on top, sprinkle with coriander. To make the brine, boil water and add salt. Remove the boiling brine from the heat, stir mustard and vinegar in it and immediately pour it over the cucumbers. Leave the cucumbers on the counter until they cool completely, then cover and place in the refrigerator for two days.
Lightly salted cucumbers “Puff”
Ingredients:
1.5 kg cucumbers,
1 head of garlic,
dill umbrellas,
leaves of black currant, cherry, horseradish,
allspice peas.
For brine (per 1-1.5 liters of water):
2 tbsp. salt,
1 tbsp. Sahara.
Preparation:
Wash the cucumbers and cut off the ends. Place a layer of cucumbers in an enamel pan, top with dill umbrellas, currant and cherry leaves, peeled garlic cloves and a handful of allspice. Cover everything with horseradish leaves. Then place a second layer of cucumbers and repeat the previous procedure. Prepare the brine, bring it to a boil, pour the boiling brine over the cucumbers so that it completely covers them. Cover the pan with a lid and leave at room temperature until the brine cools. Then put the pan in the refrigerator. In a day, the lightly salted cucumbers will be ready.
Lightly salted cucumbers in 5 minutes
Ingredients:
1 kg cucumbers,
2 tbsp. salt,
bunch of dill,
3 cloves of garlic.
Preparation:
Cut the washed cucumbers into slices and place in an enamel container or jar. The container should be such that the cucumbers occupy ⅔ of the volume. Add finely chopped dill and garlic, salt to the cucumbers. Then cover the container with a lid and shake the contents well for 3-5 minutes. All!
Lightly salted cucumbers “Fast and tasty”
Ingredients:
10 fresh cucumbers,
1 horseradish leaf
10 dill seeds,
2 cloves of garlic.
For brine (per 1 liter of water):
1 tbsp. salt.
Preparation:
Wash the cucumbers thoroughly, cut off the ends and place in a glass jar, topping with horseradish leaves, garlic and dill seeds. Pour hot salty brine over everything and leave for a day.
Lightly salted cucumbers with honey, mustard and Russian Souvenir vodka
Ingredients (for 3 liter jar):
small freshly picked cucumbers,
dill and garlic - to taste,
1 piece of hot red pepper,
1 tsp mustard seeds
For brine (per 1 liter of water):
1 partial tbsp. honey,
1 glass of vodka,
1.5 tbsp. coarse salt.
Preparation:
Wash the cucumbers, cut off the ends and place in a jar, sprinkle with coarsely chopped dill and unpeeled cloves of young garlic. Add a piece of hot red pepper, mustard seeds and pour in cold brine prepared as follows: add salt and honey to filtered water, boil the mixture, cool and pour in vodka. Cover the jar filled with brine with gauze and leave for a day at room temperature, then place in the refrigerator for a day.
Lightly salted cucumbers with onions and hot peppers
Ingredients:
3 kg cucumbers,
3 liters of water,
6 tbsp. salt,
2 tbsp. Sahara,
dill umbrellas,
twigs of cherries and currants,
10-15 black peppercorns,
horseradish leaves,
1 head of garlic,
1-2 onions,
1 pod of hot pepper.
Preparation:
Wash the cucumbers thoroughly and soak in cold water for 2 hours. Wash the greens and place half of them on the bottom of the pan. Wash the garlic and onion directly with the peel and cut into pieces. Also cut the hot pepper into pieces. Place all the prepared spices in a pan on top of the greens, place cucumbers and the second part of the greens on top. Dissolve salt and sugar in water and pour this solution over the cucumbers. Cover the pan with a flat plate and place a weight to prevent the cucumbers from floating. In 1-2 days the cucumbers will be ready.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
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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Quickly preparing lightly salted cucumbers is the most convenient way to prepare simple appetizers for the holiday table. In this case, you can use any recipe for cooking vegetables: with cold or hot water. You can make crispy and spicy lightly salted cucumbers in a saucepan with the addition of non-standard spices, currant leaves or cherries. Among the proposed photo and video instructions, housewives can choose either the fastest way to prepare a snack in 5 minutes, or more complex recipes for lightly salted cucumbers with aromatic seasonings.
How to cook lightly salted cucumbers in a saucepan - a quick recipe in 5 minutes for housewives
With the right selection and mixing of spices, the most ordinary cucumbers can become an excellent appetizer for the table. You can select them at your own discretion, or you can use already proven recipes that are sure to please all housewives. A simple recipe with the addition of different types of peppers and herbs will quickly help you make spicy lightly salted cucumbers in a saucepan.
Ingredients for cooking lightly salted cucumbers in a saucepan in 5 minutes
- peppercorns (black and white) - 1 tbsp;
- garlic - 5 cloves;
- hot red pepper - 1-2 pcs.;
- salt - 2-3 tbsp;
- sugar - 1 tbsp;
- dill, parsley - a bunch;
- currant and cherry leaves - 5-6 pcs.;
- cucumbers - 2-3 kg.
A quick recipe for cooking lightly salted cucumber in 5 minutes in a saucepan
Crispy and spicy lightly salted cucumbers in a pan - step-by-step photo recipe
To prepare the most delicious lightly salted cucumbers, it is customary to use wooden barrels. But in a convenient pan you can easily make a delicious snack for the table. Initially, you can mix the ingredients in a bowl, and then transfer them to another container. But it’s best to immediately cook crispy lightly salted cucumbers according to the recipe in a saucepan. The presence of a lid will allow you to carefully cover the workpiece for good salting.
List of ingredients for the recipe for lightly salted crispy cucumbers in any pan
- cucumbers - 1 kg;
- water - 2 l;
- salt - 2 tbsp;
- sugar, vinegar - 1 tbsp;
- peppercorns - 5 pcs.;
- garlic - 5 small cloves;
- dill - a small bunch;
- bay leaf - 2 pcs.
Step-by-step recipe for cooking lightly salted spicy cucumber in a saucepan
Delicious lightly salted cucumbers in a saucepan with cold water - recipe with step-by-step photos
Cooking delicious cucumbers in cold water involves preheating it along with spices. This way they will be able to impart a unique taste and aroma to the product. If the housewife decides to simply pour cold water over the prepared vegetables, then she should grind all the seasonings well. Or you can prepare a cool brine and then add it to cold water, which will be poured over the vegetables. Therefore, you can use the recipe below for lightly salted cucumbers in a saucepan with some of your own modifications and changes.
List of ingredients for cooking lightly salted delicious cucumbers in a saucepan
- cucumbers - 3 kg;
- water - 1.5-2 l;
- brine - 100 ml;
- garlic - 1 head;
- currant and cherry leaves - 6 pcs.;
- salt - 3 tbsp;
- sugar - 1 tbsp;
- horseradish leaves - 3 pcs.;
- peppercorns - 10 pcs.;
- dill - bunch.
Recipe with step-by-step photos of preparing lightly salted delicious cucumbers
Appetizing lightly salted cucumbers in a pan - a quick snack recipe
For most housewives who grow cucumbers on their property, quick pickling is the best option for preparing simple snacks. After all, after a day or even a shorter period of time, vegetables can already be eaten. At the same time, the process of preparing lightly salted cucumbers in a saucepan takes literally half an hour. Simple preparation of components for work is also important. You can learn how to properly make quick-cooking pickled cucumbers in a saucepan in the following recipe.
Ingredients for the recipe for lightly salted cucumber cooked in a saucepan
- garlic - 3 cloves;
- salt - 2 tbsp;
- sugar - 1 tbsp;
- water - about 1 l;
- cucumbers - 1 kg;
- horseradish leaves, dill, peppercorns - to taste;
- ready-made seasoning for pickling - half a pack.
A very quick recipe for preparing delicious pickled cucumbers in a saucepan
How to cook lightly salted cucumbers in a pan with spices in a hot way - video recipe
The use of hot brine is welcomed by many housewives, since this method of preparation allows you to get very tasty and aromatic cucumbers really quickly and easily. After preparing all the ingredients, they should be salted for a short time, and then they can be served along with potatoes, meat and other dishes. You can learn how to make lightly salted cucumbers quickly in a saucepan and please your family with an amazing snack in the following instructions.
Detailed video recipe for cooking lightly salted cucumbers with spices in a saucepan using the hot method
A detailed video describing the step-by-step preparation of a spicy snack will help you grind cucumbers in a saucepan without any problems. Housewives just need to follow these tips and exactly repeat the author’s actions.
Spicy, spicy or simply crispy lightly salted cucumbers in a saucepan can be prepared quickly and easily. In the proposed photo and video recipes, you can choose the optimal instructions for preparing the snack in cold water or hot. You can also use convenient, quick 5-minute recipes that will help you prepare for the holiday table without any problems. You can use both large and small cucumbers for work. And if you add non-standard spices to the brine, you can even get an amazing preparation that will delight both your household and all guests.
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Lightly salted cucumbers are the pride of every housewife. They are great served with boiled potatoes, kebabs, fried chicken, and any other dishes. We invite you to consider 20 excellent ways to prepare lightly salted cucumbers, choose any you like.
There are a lot of cooking recipes, and lately housewives have been sharing the secrets of quick salting that do not affect the taste of the popular snack. Let's talk about how to cook cucumbers cold and hot.
Lightly salted cucumbers: homemade recipe
Theoretically, any recipe that focuses on classic pickling can be made easier by reducing the amount of preservative ingredient and obtain lightly salted cucumbers.
However, in practice the situation is somewhat different: the method of working with vegetables, the composition of the brine, right down to the set of herbs and spices are also important. The only thing that is certain is that such a dish is easier to create than traditional pickles. How to prepare lightly salted cucumbers recipe to obtain a tasty and tender product:
- Wash briefly, just remove plaque from the skin. If the vegetable is purchased in a store, give it a good brush;
- Soak. This step is required for any cooking method, even if you plan to lightly salt the product. As a result, the cucumbers will crunch and will not lose density during storage;
- Pour brine over ingredients;
- Place oppression on top. Some salting methods omit this step.
What you need to make crispy cucumbers
The simplest recipes do not require anything other than cucumbers, salt and water, but even these 3 ingredients can be completely different and give different results during the process. Try to choose them like this:
- Do not use iodized salt. It’s also better not to take sea food. The most delicious cucumbers can be pickled using regular, rock, or coarse-grained salt. If you take a finely ground product, the vegetables will become softer every day and stop crunching;
- Classic pickling of cucumbers allows you to use the main product of any size. If you follow a quick recipe, you need to take the same cucumbers (preferably small ones);
- The best lightly salted cucumbers are obtained from varieties that have thin skin and pronounced pimples.
Salting options for crispy cucumbers
- Hot;
- Dry salting;
- Cold.
Let's figure out which of them is considered the fastest and will not affect the crunchy properties of cucumbers. Let's talk about secrets, since they are very important in the cooking process:
- For crispy lightly salted cucumbers, cut the fruits into halves and quarters and prick them with a fork;
- In order for cucumbers to turn into lightly salted ones as quickly as possible, choose small vegetables rather than large ones;
- Two hours before cooking, it is better to put the cucumbers in clean cold water, so they will retain their crunch;
- When pickling in a jar, do not tamp the cucumbers very tightly, this will affect the crunchy properties;
- Vegetables for salting should be the same size, so their taste will be uniform;
- When preparing lightly salted cucumbers in brine, you do not need to close the jar or pan tightly, disrupting the fermentation process;
- The ends of cucumbers are always trimmed before cooking.
Lightly salted cucumbers recipe in a jar per day
Using these tricks, housewives can easily cope with the task. When pickling cucumbers in a jar, they need to be placed vertically, so they will be salted better and faster. If the cucumbers have wilted a little, place them in cold water for at least an hour.
Classic recipe for lightly salted cucumbers
Let's start with the classic and most common recipe, according to which our grandmothers used to pickle cucumbers. Cucumbers can be pickled both in a jar and in a saucepan.
- Fresh cucumbers - 2 kg;
- Dill (umbrellas);
- Horseradish leaves;
- Cherry leaves;
- Currant leaves;
- Garlic - 4-5 cloves;
- Water - 1.5 (up to 2) liters;
- Salt - 2 tbsp. for 1 liter of water.
- Wash the cucumbers well and cut off the ends on both sides. At the bottom of a 3-liter jar we put currant, cherry, horseradish leaves, dill umbrellas and put cucumbers in the jar. Be sure to add a few cloves of garlic;
- Dilute salt and water in a separate bowl. For 1 liter of water we need 2 tbsp. l. salt, and for a 3-liter jar you will need approximately 1.5 liters of brine, although its amount depends on the size of the cucumbers - the smaller the cucumbers, the less brine you need;
- Pour the resulting brine over the cucumbers in the jar, close the jar with a nylon lid and leave overnight at room temperature. In the morning you can put the jar in the refrigerator, and in the evening you can enjoy crispy lightly salted cucumbers.
In the summer and even in the fall, when the September cucumbers of the second harvest ripen, you can cook them in a few minutes, without exaggeration, getting lightly salted ones. The long-awaited time to harvest the first harvest is coming.
The radishes and greens are already ripe, and soon we will be enjoying the first cucumbers. And I don’t know a single person who doesn’t like lightly salted cucumbers. A quick cooking recipe will tell you how to make it delicious. Especially the first ones, long-awaited, crispy and fragrant.
Spices and additives for cucumbers
Cucumbers should be small and fresh. It is advisable to collect them from the garden right before salting. As for the water when using brine, it should be clean and preferably bottled or spring water. You only need a little bit, but the quality of the water will affect the taste of the finished product. In classic recipes for preparing lightly salted cucumbers, the following greens are traditionally used:
- Parsley;
- Dill;
- Cherry leaves;
- Black currant leaves;
- Horseradish leaves and root.
You can also add tarragon, anise umbrellas, and oak leaves to this list. A harmonious combination will allow the housewife, after experimenting, to create her own unique recipe for lightly salted cucumbers. Using even a small amount of horseradish will add elasticity to lightly salted cucumbers. They will crisp better.
As for spices, traditionally this list includes:
- Garlic;
- Carnation;
- Hot peppers;
- Bay leaf.
You can add allspice and other spices, experimenting with the spiciness of the appetizer. And, of course, we can’t help but talk about salt. This is the main component of lightly salted cucumbers, and a lot depends on its quality. Salt should be coarse and not iodized. It is better to use good quality sea salt; cucumbers love this kind of salt. Additionally, when pickling cucumbers, you can use sour apples, cherry tomatoes, zucchini, celery and even lime.
It is also remarkable that they take very little time to prepare, and they are salted quite quickly. We hope that you will find your favorite recipe in this collection and share your impressions in the comments. And if you want to pickle cucumbers for the winter, we recommend excellent and time-tested recipes for crispy canned cucumbers.
Many people love lightly salted cucumbers. Cucumber is a very popular vegetable in our country. They are not only used everywhere during the season, but are also happily prepared for future use. And one of the most popular seasonal appetizers is lightly salted cucumbers, which are easy and quick to prepare and turn out so incredibly appetizing!
Recipe for quick-cooking lightly salted cucumbers in a bag
The fastest and most popular dish in spring and summer is instant lightly salted cucumbers. Preparing them couldn’t be easier, literally in one or two minutes. This snack is simply irreplaceable in nature; it goes great with baked potatoes or grilled vegetables, as well as barbecue.
Pickled cucumbers in a bag in a quick way - ingredients:
- Dill - a small bunch;
- Rock salt (sea salt is not suitable) – half a tablespoon;
- Cucumbers (small, strong, with pimples) - 1 kg;
- Basil - optional;
- Garlic – several cloves.
- It is better to pre-immerse store-bought fruits in ice water for a couple of hours. If they are domestic, then this step can be skipped;
- Remove the tails from both sides and check if the vegetables themselves are bitter. Cut along the entire length into four appetizing pieces;
- Prepare two bags, put them inside each other so that nothing accidentally leaks;
- Place the chopped slices there, sprinkle salt and finely chopped dill on top. Chop the garlic very finely and send it there;
- All that remains is to release the air from the bags and tie them tightly;
- Shake the contents of the bag well to mix everything evenly;
- Leave it in the refrigerator for an hour. During this time, you need to shake the contents of the package 2-3 times for a better taste;
- As a result, in an hour you will get the crispiest cucumbers in the world.
Few people can resist the crunch and aroma of lightly salted cucumbers; this snack is loved by everyone who is partial to this vegetable. And housewives who know how to cook it deliciously always receive a lot of compliments. With the recipes that we have collected in this section, you can learn how to prepare very tasty lightly salted cucumbers, and experienced housewives will learn new ideas for preparing such a popular snack here. Today you can prepare lightly salted cucumbers in various ways:
- In the package;
- In a saucepan;
- In the bank;
- With garlic;
- Quick cooking.
As a rule, the ripening season for fresh cucumbers in our beds begins in June. They are consumed fresh, in salads and are certainly salted. Despite the simplicity of traditional recipes, preparing crispy lightly salted cucumbers is an art. Some people love spicy cucumbers, while others, on the contrary, do not tolerate a lot of spices.
Instant pickled cucumbers recipe in a saucepan
An excellent option for those who want to quickly pickle cucumbers. If you pickle the cucumbers in the evening, you can taste them the next morning. Lightly salted cucumbers recipe with garlic and dill in a saucepan.
One pot recipe
- Dill (umbrellas);
- Fresh cucumbers - 1 kg;
- Horseradish leaves;
- Garlic - 6-7 cloves;
- Black peppercorns;
- Hot peppers;
- Water - 1 liter;
- Salt - 2 tbsp. for 1 liter of water;
- Sugar - 1 tbsp.
- Place greens on the bottom of the pan - horseradish and dill leaves. Chop a couple of hot pepper slices. Cut the garlic cloves in half and place some of them on the bottom of the pan;
- Place fresh cucumbers on the greens (be sure to trim the ends). Cover the top of the cucumbers with dill and horseradish and add garlic again. Add black peppercorns if desired. By the way, I read in one recipe that black pepper makes cucumbers soft. However, I definitely add pepper and the cucumbers turn out crispy;
- Dilute salt and sugar in hot boiled water, stir until they are completely dissolved;
- Fill the cucumbers with the resulting brine and place a few bay leaves on top. Make sure that the brine covers all the cucumbers. Place the pan in a cool place. After the brine has cooled, it is advisable to transfer the pan to the refrigerator.
One pot recipe 2
- Cucumbers are approximately the same size (so that they absorb salt evenly) – 2.5 kg;
- Allspice peas;
- Spicy herbs to your taste;
- Salt (in no case iodized) – 3 tbsp;
- A small head of garlic;
- A little black peppercorns.
- Another option is how to salt cucumbers in a simple way, and we will do it in a saucepan. An enamel pan is suitable, but in no case an aluminum one;
- Soak the cucumbers in water for at least two hours (the water is as cold as possible);
- We prepare spicy herbs for pickling - dill with umbrellas, currant leaves and horseradish. It needs to be cut quite coarsely. Don't forget about garlic, you can't live without it! Add herbs and garlic without any recipe, as much as you want;
- We take the cucumbers out of the water and remove the stems. You can optionally make cross-shaped cuts along the edges - this way they will be salted faster;
- The next secret is that the color depends on it. If you pour cold brine, the color will be very bright. But hot brine will salt our appetizer much faster, but will change the color to pale green, most likely even emerald. The choice is yours - if you want a quick dish with a pale color, salt it in hot brine. If you want a bright color, use cold brine, but you will have to wait at least three days;
- We alternate greenfinch and cucumbers in the pan - there should be greens at the bottom, vegetables on it, again herbs and again vegetables. Cover with herbs on top;
- Scatter pepper and chopped garlic;
- As for cold brine, everything is clear here - stir salt in the liquid and pour the contents of the pan;
- Pour salt into hot water (two tablespoons of salt per liter of water). Pour the contents of the pan, cover with an inverted plate and cover the top with a jar of seaming or other weight.
Boil the potatoes, pour fragrant oil or sour cream over them. And lightly salted instant cucumbers were sent to their company. It’s very tasty, and what could be more appetizing and faster! The main thing is to pickle these same cucumbers correctly, there are some secrets here. Let's talk about them if you are a fan of lightly salted cucumbers. By the way, quick lightly salted cucumbers even from their greenhouse counterparts turn out very well.
So, you can unwind your soul in any season, even in winter. This is a delicious, aromatic snack that is one of the first to be created from the fresh harvest. This preservation is the basis for savory salads and pickles.
The calorie content of the product does not frighten women, since it is minimal and completely covered by the high benefits. All this is about lightly salted cucumbers, easy to prepare and arousing appetite even after eating. How to cook them and make them lightly salted?
Lightly salted cucumbers quickly
If guests are on the doorstep and you don’t have enough snacks, it doesn’t matter. There is an excellent and quick recipe for lightly salted cucumbers in a very short time, so that you can make it before the guests arrive. There is no exact quantity in this recipe; we prepare the cucumbers “by eye”. We cook cucumbers without brine.
- Fresh cucumbers;
- Salt;
- Dill greens;
- Garlic;
- Chili pepper is dry.
- Finely chop the dill and sprinkle it with a little salt so that it soaks in and becomes more juicy;
- Peel a few cloves of garlic;
- Cut off the ends of the cucumbers on both sides;
- Cut the cucumbers in half or, if you need a very quick snack, into 4 parts. Place the cucumbers in a salad bowl;
- Sprinkle each layer of cucumbers randomly with salt, squeeze the garlic passed through a press on top and sprinkle with chopped dill. So we lay all the cucumbers in layers, sprinkling with salt and sprinkling with garlic and dill. If desired, you can add crushed dry hot chili pepper for spiciness;
- Cover the salad bowl with a lid and shake all the contents thoroughly to mix all the ingredients well. You can serve it immediately, or you can cover it with film and put it in the refrigerator.
Lightly salted cucumbers - quick recipe
Recipes for lightly salted cucumbers - 10 recipes
This block will show you the basic ways of working with such home preservation. You will learn how to pickle lightly salted cucumbers directly in a jar, what is the minimum holding time for them, and whether it is possible to do without creating a brine.
The recipes, tested by thousands of housewives, are convenient because they allow you to vary the additional components, so by writing them down in your book, you can easily adjust any method to suit you.
Recipe 1 – Quick lightly salted cucumbers
This method uses a bag or pouch in which you can salt very small cucumbers (gherkins) in a matter of minutes. If you were wondering how to quickly make lightly salted cucumbers without negatively affecting their density and color, this option may be ideal for you. The appetizer is worthy of the main spread of any culinary magazine: it looks amazing in photos and in real life!
- Vegetable oil – 1 tsp;
- Cucumbers – 3-4 pcs.;
- Mint leaves;
- Salt – 1/2 tsp;
- Ground black pepper;
- A clove of garlic.
- Chop the washed cucumbers into slices;
- Mix oil, chopped garlic, mint and pepper;
- Combine all ingredients and transfer to a bag/jar. Salt;
- Shake vigorously for exactly 3 minutes.
Recipe 2 – Lightly salted cucumbers in a bag with garlic
The general technology is similar to that described above, but several flavoring ingredients are added. The finished product is good for salads. Additionally, the salting time has been reduced to 3 hours thanks to some simple steps. How to make quick-cooking pickled cucumbers with garlic? Study this recipe and try to repeat the algorithm.
- Salt – 1.5 tbsp;
- Broken bay leaf;
- Garlic cloves – 4 pcs.;
- Horseradish root;
- Small cucumbers – 10-12 pcs.
- Cut the washed cucumbers lengthwise - due to this, they will be salted for only a few hours;
- Add pieces of garlic, chopped horseradish root, bay leaf;
- Pour everything into a bag, add salt and tie. Shake several times.
Recipe 3 – Lightly salted cucumbers with vinegar
The snack obtained as a result of working according to this method has a delicate, piquant taste, and the preservation itself proceeds faster than usual. For lightly salted cucumbers with vinegar, you can use traditional spices and herbs, or even do without them almost completely. It is advisable to use small jars; be sure to sterilize them before use.
- Bay leaf;
- Fresh cucumbers;
- Water – 3 l.;
- Horseradish root;
- Vinegar – 2 l.;
- Cherry leaves;
- Sugar – 4 tbsp;
- Salt – 2.5 tbsp.
- Heat the vinegar in a saucepan, but do not let it boil;
- Prick the washed cucumber with a fork, dip it in vinegar, let sit for a minute and a half. Immediately transfer to jar;
- Repeat the previous step for all cucumbers. You can put them in portions and catch them with a slotted spoon - it will be faster;
- Add chopped horseradish, bay leaf, cherry leaves;
- Make a standard brine, boil, pour into jars;
- Once it cools down you can eat it.;
Recipe 4 – Hot pickled cucumbers
The main advantage of this method is fast work. However, the bright green tint of the skin will be lost, so housewives who value the aesthetic component of the dish rarely resort to this recipe. If this doesn’t bother you, and taste plays a more important role, learn how to pickle lightly salted cucumbers using the hot method. The set of herbs listed below can be varied.
- Cucumbers – 1 kg;
- Hot pepper pod;
- Horseradish leaves;
- Tarragon stems;
- Head of garlic;
- Garlic sprigs – 3 pcs.;
- Water – 1 liter;
- Salt – 1 tbsp.
- Boil water and add salt. Professionals advise making the amount of brine exactly according to the volume of the jars. You'll have some extra liquid left over, but it's easier than trying to figure out the remainder;
- Rinse the greens and tear them with your hands. Chop the garlic, do not mince it;
- Scald the washed and tipless cucumbers with boiling water and place on top of the greens;
- Add chopped pepper;
- Pour boiling brine over it and put pressure on top;
- Lightly salted cucumbers according to the recipe are ready. Bon appetit!
Recipe 5 – Lightly salted cucumbers in a bag
This is the easiest way to prepare snacks for instant consumption. Lightly salted cucumbers in a bag are otherwise called “dry”, since there is no need to add brine to them. The disadvantage of the recipe is that it cannot be preserved for the winter in large quantities. The resulting dish should be eaten immediately; it can be stored in the refrigerator for only 3-5 days.
- Sweet pea;
- Cucumbers – 7-9 pcs.;
- Coriander grains;
- Salt – 1 tbsp;
- Sand – 1 tsp.
- Make several cuts on the surface of the cucumbers;
- Place them in a bag, add the rest of the ingredients;
- Rub carefully with your hands to ensure that the spices and salt/sugar are evenly distributed throughout the cucumbers;
- Tie the bag and leave it in the kitchen. After 10-11 hours you can eat.
Recipe 6 – Lightly salted cucumbers with cold water
The reason for the low popularity of this method of creating a flavorful snack is the time spent on its preparation. It infuses 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 lightly salted crispy cucumbers with cold water looks simple and does not require careful study of step-by-step instructions with photos.
- Currant leaves;
- Cucumbers – 1 kg;
- Garlic cloves – 3 pcs.;
- Sprigs of dill;
- Water – 1 l.;
- Salt – 1 tbsp.
- Distribute the greens and cucumbers along the bottom of a briefly sterilized jar. There must be a layer of dill and leaves on top;
- Pour salt into cold water. Let it dissolve;
- Pour this liquid over the contents of the jar. Without covering, leave the pickled cucumbers in the room;
- When foam begins to appear, eliminate it and move the workpiece to the refrigerator.
Recipe 7 – Lightly salted cucumbers for the winter
This differs from previous methods in the increased shelf life of the workpiece and in an unusual way of working with the product. You don’t have to use several containers and then carefully wash them. How to make lightly salted cucumbers recipe in a jar? Professionals advise taking large containers - 2-3 liters. There is no need to use pressure in this recipe.
- Head of garlic – 1/2 pcs.;
- Dried dill;
- Cucumbers - 3 liter jars up to the hanger;
- Coarse salt – 3 tbsp.
- Fill a well-washed jar with chopped garlic and hand-torn dill;
- Place cucumbers on top;
- Add salt;
- Pour boiling water up to the neck of the jar;
- Close, twist the container, distributing the salt. A day later the snack is ready.
Recipe 8 – Lightly salted cucumbers with mustard
If you're wondering how to prepare a simple, familiar dish that can surprise guests and family, explore the options for lightly salted cucumbers with mustard. They make spicy salads, but a single appetizer goes well with meat, potatoes, and cereal side dishes. It is advisable to use dry, crushed mustard.
- A bunch of celery;
- Dry mustard – 2 tbsp;
- Cucumbers – 2.5 kg;
- Sprigs of parsley, dill;
- Water – 1.7 l;
- Salt – 3 tbsp.
- Rinse, dry, and chop fresh herbs;
- Wash a three-liter jar, fill the bottom with some greens;
- Next you need to make layers of cucumbers and remaining herbs;
- Cover the last row of the layer with dry mustard;
- Make a traditional brine and cover the contents of the jar with it. Eat every other day.
Recipe 9 – Lightly salted cucumbers recipe with salt and sugar
For some housewives, this method 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 they came from a glossy photo of a culinary magazine, even if you over-salt them. How to prepare such a snack and what to serve it with? For guaranteed results, follow the instructions below exactly.
- cucumbers – 0.7 kg;
- allspice;
- sand – 1.5 tsp;
- garlic cloves;
- oak leaves;
- water – 1 l.;
- salt – 1 tbsp. l.
- Mix all ingredients together and place in a bucket;
- Pour hot brine to which sugar has been added;
- Apply pressure and keep the container in a cool place for 12 hours;
- Then transfer the cucumbers into a glass container and keep them in the refrigerator. It is recommended to eat with pickled tomatoes.
Recipe 10 – Lightly salted cucumbers in mineral water
This is a quick and convenient way to prepare a snack that will crisply crunch. Lightly salted cucumbers recipe with mineral water can be prepared with any drink of this type, but experienced housewives advise using Essentuki and similar soft options. The set of spices and herbs is basic and can be varied as desired. The main advantage of this method is the speed of preparation.
- Small cucumbers – 0.7 kg;
- Dill;
- Mineral water – 1 l.;
- Garlic clove;
- Coarse salt – 2 tbsp.
- Rinse the greens and place in the bottom of the jar;
- Distribute the cucumbers very tightly on top;
- Cover with the remaining dill and chopped garlic;
- Dissolve salt in mineral water, pour cucumbers into it;
- Keep it cold overnight.
How to pickle cucumbers so they are crispy
- Let's summarize. Water for brine is preferably filtered, well or simply from a bottle;
- The fruits should be dense, fresh, with pimples;
- Salt should not be iodized;
- Add your favorite herbs and spices in any quantity;
- The dishes for pickling should be enamel or glass;
- All these tips will help you salt the crispiest lightly salted cucumbers - the recipe is now known to you;
- And the main secret is to taste the cucumbers at any time. After all, some people like fruits that are barely salted, while others like them well salted. Take out the cucumbers whenever you want and eat with pleasure. Approximate calculation: 1-2 tbsp per liter of water. salt. In this case, you can experiment, because, as you know, there are no comrades according to taste and color. If you know these simple secrets of preparing lightly salted cucumbers, you will be able to delight your friends and the whole family with a delicious instant snack all summer long. Bon appetit!
Video recipe for lightly salted cucumbers