Lightly salted cucumbers - wonderful summer snack with or without reason. They are great served with boiled potatoes, kebabs, fried chicken, to any other dishes; use as a component for salads, or just crunch for pleasure.

I'm not even saying how good they are strong drinks— you simply can’t find a better snack!

There are simply countless ways to prepare such a snack. And all because it's too big people's love to this matter. Besides, when they grow in their own beds, and you take a bucket of them every day, all that remains is to preserve them and lightly salt them. Because it’s simply not possible to overcome them in other ways.

But if preservation is a responsible and long process, then salting them quickly is just what you need. That’s why they are salted in pots, jars, and simply in bags. In the evening you pickle it, and in the morning you can serve it on the table. And there are super quick ways so you can serve them in just half an hour. These are the favorite methods of pickling in bags, or express methods.

In today’s article, we will be looking at such quick methods. Of course, we cannot reflect all of them in one article, since there are simply a lot of them! But at least you need to know the most basic and popular ones.

The most convenient way to cook lightly salted cucumbers in a saucepan. Fruits of any size are suitable for this, but it is still best to take medium or small specimens. Firstly, because they will pickle faster, and secondly, because their skin is much more tender and therefore they themselves will turn out crispy and not soft.

In addition, large fruits produce rather large seeds inside, and all the taste of the pulp is given to them. Therefore, large specimens can be salted, but only when there are no others.

We will need:

• cucumbers - 10 pcs (medium size)
• horseradish leaf - 1 piece
• dill - 4 umbrellas (2 - 3 sprigs)
• garlic - 2 cloves
• red Bell pepper- taste
• black peppercorns - 7 pcs

For filling:

For 1 liter of water - 1 tbsp. spoon of salt

Preparation:

1. Wash fresh, strong fruits and cut off the ends. If they are hard, they can be used immediately. And if the fruits are limp, then they need to be poured for 3 - 4 hours cold water. During this time, they will be saturated with water and after salting they will be hard and crispy.

2. Rinse the greens thoroughly. I always use dill by eye; only the approximate amount is given in the ingredients. You can use any of its parts - the umbrellas themselves, the stem, and their openwork foliage. If the dill bush is large, then the stem needs to be cut.

In general, it is better to use different parts of it. This will be better for both taste and aroma.

3. Peel the garlic. Cut it into thin slices.

4. If you like spicier snacks, then prepare a piece of red capsicum. Personally, I always add it to pickles, even lightly salted ones. I add just a little bit, so that when you eat the finished product you don’t feel it at all. But it leaves its own little taste mark.

5. Place a pot of water on the fire. If the fruits are not very large, then a liter should be enough. But even if it’s not enough, it’s better to boil it a little more later.

6. As soon as the water boils, add salt to it and stir. If you want to add a little sweet note, add one and a half tablespoons of sugar.

7. While the water is boiling on the stove, layer all the prepared ingredients into the pan. Place some greens on the bottom, then cucumbers, and the remaining greens.

In principle, it doesn’t matter much how you distribute the ingredients. But it is advisable that a little horseradish and dill be on top. They need to kind of cover the top layer.

saucepan big size For such a quantity of fruits there is no need to take it. Otherwise you will need more brine. Make sure that after placing the cucumbers in the pan, there is enough space left for them.

Besides large saucepan It will be inconvenient to put in the refrigerator, it will take up all the free space there.

8. Well, we’ve laid everything out, and by this time we already have the brine ready. It must be salty. When you add salt, don't be afraid that there may be a lot of it.

Pour the boiling brine into the filled pan. It should completely cover all its contents. If the filling is not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as much as needed.

9. Prepare a saucer the size of the inside of the pan and place it on top so that it acts as a pressure and presses down all the contents.

10. Leave at room temperature for the night. In the morning our lightly salted cucumbers ready. Especially if they are small. If they are larger, they will need a little more time.

11. But be that as it may, in the morning you need to put the pan with the contents in the refrigerator. The salting process will take place there too. But in the refrigerator the brine will retain its transparency. If you leave it at room temperature, it will soon begin to become cloudy and sour. And the fruits will also acquire a sour taste.

That's basically all! You can eat cucumbers and enjoy their crunchy content and pleasant taste.

And here is a video on how you can cook your favorite snack in a saucepan.

We made a video specifically for this article, and we really hope that it will help you quickly complete the task. Go to the channel, watch other materials, there is a lot of interesting stuff there. Friends, don’t forget to subscribe and hit the bell so you don’t miss new ones interesting recipes!

Snack cucumbers cooked in a bag in 1 hour

This version of pickling is incredibly popular among the people, and they are prepared this way at home, in the country, and even at work. And those who went out into nature generally consider it the best. As soon as the first fruits ripen in the gardens, they are collected, and after eating a few fresh ones, they immediately take up the bags.

According to this recipe, by the way, you can salt not only in a bag, but also in a plastic container. The effect can be achieved exactly the same, and even much faster.

But today we are salting in a bag, so we are preparing it. Yes, not one, but two, for better strength. So that our cucumbers don’t accidentally jump out of the bag.

And I almost forgot to say that this method is not only very tasty, but also the fastest. After our product has been salted, after 40 -60 minutes it can already be eaten completely. finished form. And it must also be said that it is so simple that it is unlikely that it will be possible to find something even simpler.

We will need:

• cucumbers – 500 gr
• garlic - 1 - 2 cloves
• dill - half a bunch
• horseradish - 0.5 sheets
• pepper - to taste
• salt - to taste

Preparation:

Small varieties are best suited for this method. Moreover, it can be used to salt not only ordinary small vegetables, but also long salad varieties. They are long and thin, and this is just good, it means they will be salted faster.

1. Wash the fruits, cut off the ends on both sides and cut. This can be done in different ways; you can cut them lengthwise into 2 - 4 parts, depending on the size. Or you can cut them into small circles or cubes. It also depends on their size.

The smaller you cut them, the faster the pickling time will be.

The peculiarity of this method is that the vegetable must be cut. How you do it doesn’t make much of a difference. The main thing is that the pieces are not too large or too small.

2. Chop the garlic as finely as possible, this is important. We need garlic juice, which will quickly penetrate the pulp of the fruit. Therefore, to do this, you either need to chop the garlic very finely, or use a garlic press.

3. We also need to chop the dill smaller. For this recipe you only need the tender parts of the dill; the rough stems are separated and removed. If in other methods of pickling you can use any of its parts, then only openwork branches are suitable here.

And lovers can also add a little parsley for taste and aroma.

4. Tear half a horseradish leaf into small fragments with your hands so that they can be easily removed later.

Sometimes there is no horseradish, so nothing bad will happen if we don’t add it. When we pickle cucumbers this way at work, no one even remembers it.

5. Salt the fruits, as for a salad, so that they can be eaten. They should be moderately salty. To determine whether there is enough salt, the chopped sticks must be mixed and definitely tasted.

If the taste suits you, then just take another pinch of salt and pour it into our preparation. We are preparing lightly salted cucumbers, not salad, so we need a little more salt than for salad.

6. Now that everything is cut and prepared, you can put all the components in plastic bag. Or rather, in two packages, one needs to be inserted into the other. Then you will understand why such manipulation is needed.

7. Yes, we almost forgot. Add a little more pepper. For this I really like to crush two to three black peppercorns and add them. The aroma in this case will be simply stunning.

But if you don’t want to mess around, just add a pinch of regular ground pepper.

8. Now the fun begins. Twist the bag and shake it very vigorously with up and down movements so that all the ingredients are mixed, and juice should appear.

9. Let it lie in this state for 10 minutes, and then shake again. Then fill the bag with air, you can even inflate it there and tie it tightly. Place in the refrigerator.

In an hour, our delicious and aromatic appetizer is ready. Feel free to serve it on the table and treat everyone present.

If there is no refrigerator, then at room temperature you can keep the snack for not an hour, but for 30 - 40 minutes, periodically shaking the bag again.

The finished product is best eaten immediately. When it sits for a long time, it loses its taste. The garlic smell and aftertaste begins to predominate. And the cucumbers themselves lose their shape because the juice flows out very intensively. And their taste becomes watery. Therefore, lightly salt them in a bag for one, maximum two times.

But it is still advisable to eat them on the same day.

You can also salt cherry tomatoes in the same way. To do this, you need to prick them with a toothpick. And it will take 24 hours for salting. But they turn out simply incomparable.

This is so wonderful and quick way. To prepare such a snack, you need nothing but time. Cut everything and shake it, that’s the whole story.

And these cucumbers can be pickled in just 10 minutes. Watch the video from our YouTube channel.

That's how fast and easy it is!

Lightly salted cucumbers in hot brine overnight

It will take exactly one night to pickle our green vegetables using this method. That is, if you pickle them in the evening, then in the morning you can eat them with all your might, especially if you use small specimens.

We will need:

• cucumbers - for a 3 liter jar (as much as will fit)
• dill - 8 umbrellas (or 1 large bush)
• currant leaf - 8 pcs
• cherry leaf - 8 pcs
• horseradish - 1 leaf (small)
• garlic - 2 cloves
• black pepper - 10 pcs
• allspice - 3 pcs
• red capsicum - to taste and level of spiciness
• clove buds - 6 pcs.

For the brine:

• water - 1.5 liters
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons

Preparation:

I will pickle the cucumbers in a three-liter jar, but you can also pickle them in a saucepan. It’s just that everything can be packed very compactly and tightly in a jar, but more space will be needed in the pan. But this will not affect the quality in any way, so choose the container yourself.

1. Wash the fruits and cut off the ends. Let me remind you that if they are small and picked, for example in the morning, and you cook them in the evening, then soak them in water for 3 hours. This is provided that you did not immediately put them in the refrigerator. The same applies to purchased copies.

Otherwise, they will not turn out crispy and dense. It's summer now, and cucumbers quickly lose moisture when exposed to heat. And moisture is very important for everything to work out as it should.

2. Wash the greens and immediately put them all on a plate so that you don’t forget anything later. Today I didn’t have currant leaves, and I decided to replace them with raspberry leaves. Of course, I won’t achieve the smell, but I will be able to maintain the rigidity.

Dill can be used not only in umbrellas, but also the whole bush, along with the stem. If it is large in size, then it can be cut as needed.

Tear the horseradish leaf into smaller pieces.

3. Prepare spices, also all at once in one place, so as not to forget anything. I use red hot pepper. It comes in varying degrees of severity, this needs to be taken into account. My pepper is very hot, so I use just a little bit of it.

Peel the garlic and cut into thin slices.

4. We will need a three-liter jar. It must be thoroughly washed with baking soda and rinsed with boiling water.

5. Now that we have everything ready, we will put everything in the jar. Place the first layer of fruits very tightly to each other. If the last of them has to be squeezed in, then it must be done. The denser we lay them out, the less brine we will need.

Place larger specimens on the bottom and smaller ones on top. The small ones will pickle faster, so we eat them faster. In the meantime, the bottom line is that the lower ones will arrive in time.

6. Then put some different greens and some garlic.

7. Then cucumbers again, maybe two layers at once. And again greens, garlic and half of the whole pepper, along with red. In the middle is where he belongs.

8. And so, alternating layers, fill the jar to the very neck. I have small samples and much more of them went into the jar than I expected. And it wasn't even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.

9. Be sure to put the remaining peppercorns and herbs on top. Great, everything turned out very nicely. And tomorrow it will still be delicious!

10. Boil water, as soon as it boils, add salt and sugar. Wait for them to dissolve and boil again. The brine, also called brine, is ready.

11. Pour it into the jar right up to the neck. It took me about 1.4 liters. But this quantity will depend on how tightly you stacked all the cucumbers.

12. Cover the jar with a saucer; if they want to jump out, then place a liter jar of water on top.

13. Leave the jar in the kitchen at room temperature until the morning.

14. In the morning you will see that they have changed their color. This means that they are already ready. And you can already take a sample.

15. After trying, put the jar in the refrigerator and store it there. At any time of the day or night, cold, crispy cucumbers are waiting for you to take them out and taste them.

By evening, larger specimens will arrive. Therefore, boil potatoes or fry meat. An incredible dinner awaits you!

Quick Lime and Mint Pickling Recipe

This is a great appetizer to make while going on a picnic. They are prepared almost instantly. It only takes 30 minutes for them to salt and become very tasty.

We will need:

• cucumbers - 1.5 kg
• lime - 3 pcs.
• dill - 1 bunch
• mint - 4 sprigs
• salt - 2 tbsp. spoon
• sugar - 1 teaspoon
• allspice - 3 peas
• black pepper - 4 peas

Preparation:

1. Wash the fruits and trim the ends on both sides. Cut each of them into two to four parts depending on their size.

2. Crush the peppercorns in a mortar. It could also be used ground pepper, but when the pepper has just been crushed, it has a completely different smell, much more rich and aromatic.

3. Wash and dry the limes. Then grate the zest, only the green part.

Add the zest to a mortar and grind it together with the pepper. You can feel the aroma. Our cucumbers will smell the same, and maybe even better.

4. Squeeze the juice from the remaining limes into a separate container.

5. Cut mint and dill into smaller pieces. If the dill has very thick stems, it is better to cut them off. If they are small, and most importantly not tough, then cut them too.

6. Place the fruits in a bowl. Pour juice over them and sprinkle with spices. Then mix gently so that the cubes remain intact.

7. Let stand like this for 30 minutes. After this time they are ready and can be served.

It turned out great snack under and something stronger.

Therefore, when you go outdoors, take everything you need with you. Better have a snack hard to come up with!

Salted with garlic and herbs in soy sauce

This recipe differs from all others in that it uses soy sauce and a lot of greenery. The original uses dill and cilantro. But I know that not everyone can stand the smell of cilantro, and will not even eat other greens that were just lying nearby.

Therefore, if you are one of these people, then replace the cilantro with parsley. Or just add one dill, as I did in today's version.

We will need:

• cucumbers - 1 kg
• garlic - 5 - 6 pcs
• dill - 1 bunch
• cilantro (parsley) - 1 bunch
• soy sauce - 200 ml
• olive or sunflower oil - 1 teaspoon
• vinegar - 1 teaspoon (partial)
• sugar - 1 teaspoon
• ground red pepper - to taste (pinch)
• salt - 1 teaspoon
• sesame - 2 - 3 tbsp. spoons

Preparation:

1. Wash the fruits and cut off the ends on both sides. Cut them into 4 parts, and if the vegetables are long or pot-bellied, then you can cut them into 6 - 8 parts. In general, cut it so that you can immediately take a piece and put it in your mouth whole, or so that there is enough for two bites.

Add salt on top, stir and let stand for a while.

Prepare the ingredients immediately so you have everything on hand.

2. Place the cubes in a saucepan or bowl.

3. Grate the garlic on a fine grater. If you crush it with a press or chop it finely, you will feel it, but grated will be just right. It will completely combine with all other components and will not stand out in taste.

4. Finely chop the greens. If it has fairly thin stems, then chop them too, but if they are large, then it is better to remove them.

5. Pour sesame seeds into a bowl or deep plate. Pour in soy sauce, vinegar and oil. Mix everything. Let sit for a while so that the seeds are saturated.

Vinegar must be added with caution. It's just that everyone has different tastes, and that's why it's difficult to please everyone. So add as you wish.

By the way, you can use it together lemon juice. It will even be more natural. In addition, we will acquire another wonderful scent.

6. Pour herbs, garlic and ground black pepper into a saucepan, mix everything well. Then pour in the liquid component with sesame grains and mix again.

7. In principle, that’s all! Now just put the saucepan in the refrigerator, closing it with a lid. And after 4 - 6 hours, our lightly salted cucumbers with herbs in soy sauce are ready.

Very tasty! As it turns out, soy sauce goes well with the hero of our story today.

You can store them in a jar in the refrigerator. We kept them for a week and nothing happened to them. Throughout the entire storage period they remained tasty and appetizing.

Cold and fast method using mineral water

And there is also this one interesting way salt the cucumbers. This is the so-called cold method pickling. You can, of course, use regular cold water, or better yet, spring water.

Or you can do it like this, with mineral water.

Mineral water must be carbonated. It is the gas bubbles that help ensure that the salting process occurs quite quickly.

Delicious beautiful cucumbers can be eaten the next day.

Salting in a quick way without loss of color

I heard that cucumbers can be pickled in such a way that they do not lose their color. I always wondered how this could be achieved.

And then one day I came across a recipe that described exactly how to do this. And you know what the secret was - vodka was added to the brine! That's it!)

Yes, and they are salted in a barrel. Although you can pickle them in a saucepan.

I give the recipe in the form in which it came to me. The proportions here are quite large, but I decided not to change them. Someone will want to salt only half a kilogram of fruit, someone will want to salt 3, and someone will want to salt all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone will be able to calculate for themselves required quantity kilograms and grams.

We will need:

• cucumbers – 10 kg
• dill - 320 gr
• currant leaf - 320 g
• horseradish leaf - 170 gr
• chopped garlic - 20 g

For the brine:

• water - 7 liters
• salt - 320 gr
• vodka – 150 ml

It is very convenient to salt a kilogram of vegetable for testing. In this case, simply divide the weight of all other ingredients by 10.

Preparation:

1. Wash the fruits and cut off both ends. Take not very large specimens, their skin is more tender and they turn out more tasty because of this. Brine through the thin skin better nourishes the inner pulp.

Prepare all the greens at once so you have them on hand.

2. Place the cucumbers in a barrel, placing them in layers with herbs and garlic.

The top layer must be made of greenery.

3. Boil water and add salt to it. As soon as the salt dissolves, pour in vodka and immediately turn off.

4. Pour in hot pickle in a barrel. Press down the contents with not very heavy pressure; just a flat plate will be enough.

5. The next day you can eat them.

But on the same day they will need to be removed to the basement. I think that not every house has a barrel and a cellar. Therefore, we salt our vegetable in a saucepan and store it in the refrigerator.

I myself love it when there is so much to choose from. When you try to cook different recipes, there will certainly be one among them that you love the most.

But there are so many people, so many opinions, especially when it comes to taste. What I like most is not necessarily what someone else likes.

So try it and find your own recipe. Our summer is long, and what’s more, cucumbers are always born in large quantities. Therefore, you can try a lot of different options.

And I'll leave it at that. And I want to wish everyone that you always get only the most delicious cucumbers!

Bon appetit!

Rules healthy eating Before serving the main course, it means offering cold appetizers, which increase appetite and speed up metabolism. Lightly salted cucumbers can rightfully be called one of these snacks. instant cooking, the recipe of which every cook should have in his arsenal. Fresh vegetables can be found in the retail chain all year round, and if you don’t have your own homemade preparations for the winter, then you can use imported fresh fruits.

Ingredients for pickling

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

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

Salt

The salt used is rock salt, not iodized.

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

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

Greens and herbs

How to quickly pickle vegetables without using special herbs? No way! Standard set– these are seeds, umbrellas and leaves of dill in combination with garlic.

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

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

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

Herbs and spices

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

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

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

Sugar

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

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

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

How to quickly pickle cucumbers

Ingredients

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

Preparation

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

In a day the snack is ready!

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

Dry salting method “in a bag”

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

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

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

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

How to cook cucumbers in 2 hours

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

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

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

Pickling cucumbers in 15 minutes

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

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

We'll taste it in 15 minutes!

Five-minute cucumbers

The whole secret of such quick salting is in finely chopped fruits! This method can be called winter, because for the recipe will do and greenhouse harvest.

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

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

How to cook cucumbers in 5 minutes

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

Ready! In just 5 minutes we get great snack, which leaves no one indifferent. Swept off the plate in the same 5 minutes!

Lightly salted cucumbers in their own juice

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

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

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

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. Especially the first ones, long-awaited, crispy and fragrant. It is also remarkable that they take very little time to prepare, and they are salted quite quickly. I 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, I recommend excellent and time-tested recipes for crispy canned cucumbers, which I found for myself on the website of my good friend and excellent hostess Margarita

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.

Ingredients:

• fresh cucumbers - 2 kg
• water - 1.5 (up to 2) liters
• currant leaves
• horseradish leaves
• cherry leaves
• dill (umbrellas)
• garlic - 4-5 cloves

2. 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 quantity depends on the size of the cucumbers - than less cucumbers, the less brine is needed.

3. Pour the resulting brine over the cucumbers in the jar, close the jar nylon cover 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.

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.

In order for the cucumbers to pickle faster, you need to firstly cut off the ends of the cucumbers on both sides, and secondly, pour hot brine over the cucumbers

Ingredients:

• fresh cucumbers - 1 kg
• water - 1 liter
• salt - 2 tbsp. l. for 1 liter of water
• sugar - 1 tbsp. l.
• horseradish leaves
• dill (umbrellas)
• garlic - 6-7 cloves
• hot peppers
• black peppercorns

1. Place greens on the bottom of the pan - horseradish and dill leaves. Cut a couple of circles hot pepper. Cut the garlic cloves in half and place some of them on the bottom of the pan.

2. Place on greens fresh cucumbers(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.

3. Dilute salt and sugar in hot boiled water, stir until they are completely dissolved.

4. Fill the cucumbers with the resulting brine, put a few leaves on top bay leaf. 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.

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 for a very a short time in order to be in time before the guests arrive. There is no exact quantity in this recipe; we prepare the cucumbers “by eye”. We cook cucumbers without brine.

Ingredients:

• fresh cucumbers
• dill greens
• garlic
• dry chili pepper

1. Finely chop the dill and sprinkle it with a little salt so that it soaks in and becomes juicier.

2. Peel a few cloves of garlic.

3. Cut off the ends of the cucumbers on both sides.

4. Cut the cucumbers in half or, if necessary, quick snack, into 4 parts. Place the cucumbers in a salad bowl.

5. 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.

6. Cover the salad bowl with a lid and shake all the contents thoroughly so that all the ingredients are well mixed. You can serve it immediately, or you can cover it with film and put it in the refrigerator.

Lightly salted cucumbers in a bag quick recipe in 5 minutes

Pickling cucumbers in a bag has recently become very popular because of its simplicity. You can do without a pan or jar, and the cucumbers are pickled immediately in a plastic bag and it only takes 5 minutes.

We will need:

• fresh cucumbers - 1 kg
• dill greens - 1 bunch
• garlic - 1 head
• salt - 1 tbsp. l.
• sugar - 1 tsp.

To keep the cucumbers crispy, soak them in water for a couple of hours before pickling. cold water. To make cucumbers pickle faster, cut off the ends on both sides.

1. Finely chop the dill and chop the garlic cloves as you like.

2. Take the cucumbers out of the water and immediately put them in a plastic bag. It is even advisable to put one bag inside another for safety, in case the brine leaks.

3. Sprinkle salt, sugar, chopped dill and pieces of garlic directly onto the cucumbers. You can put dill umbrellas on top.

4. Seal the bag and shake well to mix all the ingredients. Ready! Place the bag of cucumbers in the refrigerator for 4-5 hours. It is advisable to remove the bag from the refrigerator 1-2 times during this time and shake again.

Fast, convenient, and most importantly delicious!

Recipe for quick preparation of lightly salted cucumbers in a jar

This recipe is one of my favorites, I love its simplicity. Boil water in a kettle in advance. Place currant leaves, dill, and garlic cloves in the bottom of a 3-liter jar. Place the cucumbers tightly into the jar and add 3 tbsp. l. salt heaped and pour hot water from the kettle. All!

Close the jar with a nylon or metal lid and leave to cool overnight. In the morning we put a jar of cucumbers in the refrigerator, and in the evening we taste an excellent snack.

Lightly salted cucumbers with garlic and instant herbs

Another recipe for quick lightly salted cucumbers with several cooking secrets. Watch the video and you will understand everything.

I wish you to enjoy the delicious lightly salted cucumbers that you prepare yourself. Don't forget that summer goes by quickly, enjoy the gifts of summer.

Today we have lightly salted cucumbers, a quick recipe in a saucepan. We will use brine and use little tricks to make lightly salted cucumbers crispy and incredibly tasty. I would like to note that this method can be used to lightly salt not only in a saucepan, but also in any container.

For example, in glass jar or in a plastic bucket. The choice is yours. This recipe for lightly salted cucumbers has been tested many times not only by me, but also by my friends and relatives. And the origin, so to speak, is “grandmother’s recipes.” I should also note that lightly salted cucumbers made using this method in a saucepan are prepared very quickly. Malosolka can be consumed after a day. Quick salting happens thanks to a little trick, which you will learn about after reading the recipe to the end.

Ingredients

• Cold water.
• Black pepper, 6-7 peas.
• Ripe dill, with umbrellas, 2 branches.
• Horseradish, 2 leaves.
• Bay leaf, 2 pieces.
• Currant leaves, 2-3 pieces.
• Salt, per 1 liter container – 1 tbsp. l. with a "slide".
• Garlic, 2-3 cloves (optional).
• Cucumbers, how many will fit in the pan.
• Cherry leaves, 6-7 leaves.

Lightly salted cucumbers - quick cooking recipe in a saucepan

The process of preparing lightly salted cucumbers begins with the fact that you need to wash the cucumbers and leaves.
You can use any cucumbers. Just keep in mind that the larger it is, the smaller it will fit in the container. This is especially true if you decide to salt in a glass jar. Approximately at three liter jar You can place up to 1.5 kilograms of cucumbers. To ensure lightly salted cucumbers cook quickly, be sure to cut off the ends of the cucumbers on both sides.

But! If you are cooking with a supply for several days and you do not need them to arrive quickly, then you do not need to cut off the ends. Now about the method that speeds up the process of preparing lightly salted cucumbers: on each cucumber we make 2 - 3 longitudinal cuts. The cuts should be made lightly and not completely. Exactly as shown in the photo. It is thanks to these cuts that the salt “arrives” so quickly.

Next, put cherry leaves, one branch of dill, currant leaves, one horseradish leaf and peppercorns on the bottom of the container. Be careful with the bay leaf. Place no more than two pieces. A large number of Bay leaves will give lightly salted cucumbers a bitter taste. If desired, you can add garlic cloves.

Next, place the cucumbers in layers to the edge of the pan, add salt. The calculation of salt is as follows: one heaped tablespoon of salt per liter of water. For example, if you have a three-liter container, then you need to put three spoons of salt. We don’t prepare the brine separately, just add salt and pour plain water.

At the next stage, put the same collection of greens and leaves into the pan on top that we put on the bottom and cover with a lid. If you are cooking in a glass jar, do not close the lid tightly, but simply cover it. In this state, leave lightly salted cucumbers at room temperature for a day. A day later, lightly salted cucumbers according to our instant recipe in a saucepan are ready. Now you can taste it. Important note: then store lightly salted cucumbers in the refrigerator to slow down the pickling process.

Bon appetit!

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

Polyethylene miracle

Housewives loved this recipe for its speed and low cost of preparation. How to make lightly salted cucumbers in a bag?

For this you will need:

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

Wash fresh small cucumbers thoroughly, cut off the stems and put them in a bag. Sprinkle salt and sugar on top, add chopped garlic and a bunch of herbs. Seal the bag and shake the contents well to distribute the ingredients evenly. Then put it in the refrigerator.

After 4-5 hours, the cucumbers should be ready. Lovers spicy aromas Before salting, cloves and other spices can be added to the composition.

Crispy toy soldiers

Cucumbers got their name because of their peculiar arrangement in the jar.

Ingredients:

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

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

The cucumbers will be ready to eat within 24 hours.

Traditional recipe

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

Ingredients:

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

First of all, it is necessary to prepare aluminum or cast iron pan with thick walls. Place half of the washed green leaves on the bottom of the pan, and cucumbers on top. Cover all this with the remaining herbs, sprinkle with salt and spices, and add water.

The cucumbers should drown in the aromatic brine. Cover the pan 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, you need to make small cuts on them.

Taste of summer

Sometimes it happens that you don’t have greens on hand, but you really want cucumbers. Next 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 black peppercorns;
• 2 bay leaves.

Place cucumbers in a jar, sprinkle them with spices and garlic and pour boiling water over them. In just a few hours you will get fragrant and appetizing cucumbers.

Early ripening

It happens that guests arrive suddenly, and there is nothing to put on the table. In this case, cucumbers in a bag according to a quick recipe always come to the rescue. This method will help you prepare 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.

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

Crispy Delight

In order for lightly 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 recipe for crunch.

Ingredients:

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

Place greens and cucumbers in successive layers on the bottom of the pan. Sprinkle spices on top and cover with remaining horseradish, cherry and currant leaves. Pour the contents of the pan boiling water and leave at room temperature to ferment. From time to time you should try pickling cucumbers.

Spicy

The recipe for cucumbers will give you an unusual taste. mineral water.

Ingredients:

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

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

Mineral water allows the flavors to penetrate deeper into the cucumbers, while keeping them as fresh and crisp as possible.

Eccentric novel

To give the cucumbers unique taste, you will need a few unconventional ingredients and 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 each of horseradish leaves, currants, cherries and dill umbrellas;
• 2 grams each allspice peas, cinnamon and bay leaf.

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

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

If you liked our article and have something to add, 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, 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 salt them?

In theory, any recipe that targets classic pickling, you can make it easier by reducing the amount of preservative ingredient and get 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 to obtain a tasty and tender product:

1. Wash briefly, just remove plaque from the skin. If the vegetable is bought in a store, give it a good brush.
2. 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.
3. Pour brine over ingredients.
4. Place oppression on top. Some salting methods omit this step.

The most simple recipes They don’t 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:

• 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.
• Do not use iodized salt. It’s also better not to take sea food. The most delicious cucumbers It is possible to salt with ordinary, rock, salt with large granules. If you take a finely ground product, the vegetables will become softer every day and will stop crunching.

This block will show you the main ways to work with such home canning. You will learn how to pickle lightly salted cucumbers directly in a jar, what it’s like minimum time their aging 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.

In the package

This is the simplest, fastest, most convenient 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.

Ingredients:

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

Cooking method:

1. Make several cuts on the surface of the cucumbers.
2. Place them in a bag and add the rest of the ingredients.
3. Rub thoroughly with your hands to ensure that the spices and salt/sugar are evenly distributed throughout the cucumbers.
4. Tie the bag and leave it in the kitchen. After 10-11 hours you can eat.

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 was reduced to 3 hours thanks to some simple actions. How to make quick-cooking lightly salted cucumbers 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 - this will allow them to be salted for only a few hours.
2. Add pieces of garlic, chopped horseradish root, bay leaf.
3. Pour everything into a bag, add salt and tie. Shake several times.

Hot method

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.

Ingredients:

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

Cooking method:

1. Boil water and add salt. Professionals advise making the amount of brine exactly according to the volume of the jars. You will have excess liquid, but it's easier than trying to calculate the remainder.
2. Rinse the greens and tear them with your hands. Chop the garlic, do not mince it.
3. Scald the washed and tipless cucumbers with boiling water and place on top of the greens.
4. Add chopped pepper.
5. Pour boiling brine over it and put pressure on top.
6. The appetizer is ready when it cools down.

With cold water

The reason for the low popularity of this method of creation aromatic snack- 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. step by step instructions with photo.

Ingredients:

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

Cooking method:

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

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 have been 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: in the photo and in life she looks amazing!

Ingredients:

• cucumbers – 3-4 pcs.;
• salt – 1/2 tsp;
• vegetable oil – 1 tsp;
• garlic clove;
• 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 and transfer to a bag/jar. Add salt.
4. Shake vigorously for exactly 3 minutes.

For the winter

This differs from previous methods in the increased storage time of the workpiece and an unusual option working with the product. You don’t have to use several containers and then carefully wash them. Professionals advise taking large containers - 2-3 liters. The need to use oppression in this recipe disappears.

Ingredients:

• cucumbers - 3 liter jars up to the hanger;
• head of garlic – 1/2 pcs.;
• coarse salt – 3 tbsp;
• dried dill

Cooking method:

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

In mineral water

This is a quick and convenient way to prepare a snack that will crisply crunch. Lightly salted cucumbers in mineral water can be prepared with any drink of this type, but experienced housewives It is recommended to use 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.

Ingredients:

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

Cooking method:

1. Wash the greens and place them in the bottom of the jar.
2. Distribute the cucumbers very tightly on top.
3. Cover with the remaining dill and chopped garlic.
4. Dissolve the salt in mineral water and pour it over the vegetables.
5. Keep it cold overnight.

With mustard

If you're wondering how to cook a simple... familiar dish, which may surprise guests and family, explore the options for lightly salted cucumbers with mustard. Based on them, we get spicy salads, but a single appetizer goes well with meat, potatoes, and cereal side dishes. It is advisable to use dry, crushed mustard.

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, dry, and chop fresh herbs.
2. Wash a three-liter jar and fill the bottom with some greens.
3. Next you need to make layers of cucumbers and remaining herbs.
4. Cover the last row of the layer with dry mustard.
5. Make a traditional pickle for cucumbers and cover the contents of the jar with it. Eat every other day.

With salt and sugar

For some housewives, this way of working with canned vegetables– 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.

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 ingredients, alternating between each other, in a bucket.
2. Pour hot brine to which sugar has been added.
3. Apply pressure and keep the container in a cool place for 12 hours.
4. Then transfer the cucumbers into a glass container and keep them in the refrigerator. It is recommended to eat with pickled tomatoes.

With vinegar

The snack obtained as a result of working using this method has a delicate spicy 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.

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. Heat the vinegar in a saucepan, but do not let it boil.
2. Prick the washed cucumber with a fork, dip it in vinegar, let sit for a minute and a half. Immediately transfer to jar.
3. Repeat the previous step for all cucumbers. You can put them in portions and catch them with a slotted spoon - it will be faster.
4. Add chopped horseradish, bay leaf, cherry leaves.
5. Make a standard brine, boil, pour into jars.
6. Eat after cooling.

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

• Try to pickle fruits in glass or ceramics: they do not add unnecessary flavor notes. If you are using a pan, use an enamel one.
• Make lightly salted cucumbers using spring water or let it sit for a day with tap water, putting a silver/copper item in it.

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

How to make lightly salted cucumbers quickly at home: step-by-step cooking recipe

Which cucumbers to choose

For lightly pickled cucumbers, it is better to choose medium-sized cucumbers, dense, with thin skin and with pimples. In the Moscow region, Nezhinsky cucumbers are considered the ideal variety for this type of cucumber preparation. Cucumbers should not be yellow and certainly should not be bitter (be sure to taste the vegetables before you start lightly salting them).

Of course, it is best to use fresh cucumbers that have just been picked from the garden for light-salting. If you don’t have your own garden, you can buy these cucumbers outside the city - in the nearest village or at 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.

Which 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 (very little of it will be needed 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, you can replace it with bottled water or plain water, which is well filtered and purified.

Plain water can also be used for lightly salting cucumbers; to do this, pour it into an enamel bucket or pan, at the bottom of which place 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 sit for 5-6 hours. These metals will significantly improve the quality and taste of water.

Recipe for delicious lightly 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 the cucumbers 2-3 times and soak in water (for 2-3 hours).
2. Peeled garlic. Coarsely chop the greens, currant and horseradish leaves.
3. Place horseradish leaves on the bottom of an enamel bucket, then some chopped herbs and some peppercorns. Next, place the cucumbers, and the rest of the greens and peppers on top. Then again cucumbers, and on them horseradish leaves.
4. Bring the water to a boil, turn it off and add salt to it, mix and place the cucumbers in this brine. Place a weight on top and leave for 2-3 days in a cool place.

Quick lightly salted 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 form a fine-grained mixture.
2. Peel the lemon and add it to the mixture of salt and pepper. Squeeze juice from lemon.
3. Chop the dill coarsely.
4. Wash the cucumbers well 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 that the cucumber cracks slightly. Next, cut each vegetable crosswise into several pieces.
6. Sprinkle the cucumbers with a mixture of salt, pepper and lemon zest and add lemon juice, mix everything well. Add greens and let stand for half an hour. Before serving, lightly pat the cucumbers dry with a paper towel.

If you don’t have time to wait, then you don’t have to soak the cucumbers. But the salting time will increase to 60 minutes.

Lightly salted cucumbers in a bag

Ingredients:

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

Cooking process:

1. Tear the greens coarsely with your hands and place in a bag or container.
2. Cut off the tails of the cucumbers (on both sides) and place them in a bag or container.
3. Finely chop the garlic.
4. Grind the cumin well in a mortar or crush it with a rolling pin.
5. Add salt, cumin and garlic to the cucumbers in the bag. Tie the bag or container tightly and shake to mix all the ingredients.
6. Place the bag or container with cucumbers in refrigerator for 60 minutes. After this you can eat - the vegetables turn out lightly salted and crispy.

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

How to make lightly salted cucumbers crispy. Recipe for quick preparation of lightly salted cucumbers:

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

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

Quick cooking

Lightly salted cucumbers are a product that appears on the table during the period when the main cucumber harvest is being harvested (late summer, early autumn). Salted, pickled, and canned cucumbers are more suitable for winter. Lightly salted cucumbers are a summer product that is an excellent addition to potatoes and other dishes.

They can be prepared quickly, but they are eaten just as quickly. This product is prepared mainly in small quantity so that you can eat it in one or two times. After the next portion is finished, they begin to prepare the next one, fortunately 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 describe the entire cooking process and tell you how to properly make lightly salted cucumbers, we will outline some recommendations and reveal secrets. The suggested tips will help 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 preparing, use hot or cold brine;
• vegetables are cooked in their own juice;
• Lightly salted cucumbers are prepared using the dry method (without brine).

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

And one more thing - you need to choose cucumbers of the same size. This fact contributes to the distribution of salt evenly and the 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 pickling process, it is better to leave the vegetables in cold water for 2-3 hours, then they will crisp up and become dense. This is the answer to the question of how to make lightly salted cucumbers crispy.

The ends of the cucumbers must be cut off first. This will speed up the pickling 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.

You should not pack them too tightly, as they will lose everyone’s favorite property – crunchiness.

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, black currants and cherry leaves.

The use of cloves, bay leaves, and hot peppers is a “classic”; no pickling can be done without these ingredients.

Salt coarse grind fits best.

Lightly salted cucumbers can become “highly salted” if they are not kept refrigerated.

These seemingly insignificant nuances will help in deciding how to properly make lightly salted cucumbers.

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

Required Products

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

Cucumbers in brine

Let's begin to reveal the secret of how to make lightly salted cucumbers quickly.

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

You don’t have to prepare the brine solution in advance, but proceed as follows: pour salt (2-3 tbsp), sugar to taste into jars with vegetables and fill with 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 like that until the salting process is completed. You can add apple slices to all the spices and herbs placed in the jar. This will give the cucumbers special taste and sourness.

Here it is, the first answer to the question of how to make lightly salted cucumbers.

Bag as a vessel for pickling

Answering the question of how to make lightly salted cucumbers quickly, here is another recipe. It is perfect if there are no basic conditions for cooking, for example, at the dacha or at a picnic.

The process of boiling water becomes unnecessary. For this recipe, use a plastic bag. Washed vegetables should be dried and placed in a bag.

Each cucumber must first be pierced to make the pickling process faster and better. Salt and spices are added.

Cucumbers in their own juice

Here is another way that will help you understand the question of how to make lightly salted cucumbers at home. This recipe uses the juice from the vegetables themselves. Any cucumbers are suitable for this, both the ugliest and the largest. They are grated or crushed using a blender or juicer.

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

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

Vegetables intended for juice are chopped. You should get about 1.5 liters of thick puree. Place horseradish leaves, 1 clove of garlic (it needs to be cut into two parts), 1 dill umbrella on the bottom. Sprinkle everything on top with salt (1 tbsp).

Then add cucumber puree to a third of the volume in the jar and place the vegetables vertically, but not all of them. Add horseradish, garlic, dill and pepper again. Sprinkle with salt, pour in cucumber puree and add vegetables. The last spoonful of salt is added at the end. Close the jar tightly with a lid. Leave for 2 days.

Within two days, the cucumbers are pickled, and then they can be consumed.

The process can be simplified by dissolving salt in cucumber juice. Celery will add 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 and apples are also prepared very quickly and simply, but it turns out excellent taste. For preparation you will need:

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

All vegetables and herbs need to be washed. The ends of the cucumbers must be cut off, this will get rid of nitrates and allow the product to be better salted. The apples are divided into 4 parts, the core remains. The garlic is peeled and divided into cloves.

Vegetables along with apples are placed in a vessel (jar, pan) and garlic, herbs, and black pepper are placed between them. IN boiled water add salt and stir until dissolved. For 1 liter of water – 2 tbsp. spoons of salt. The resulting brine is poured over the 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 lightly salted cucumbers.

Cucumbers and lime juice

Grind sugar, salt and pepper. The lime is washed, wiped and the zest is removed using a fine grater. It is mixed with pepper and salt. The lime, the zest of which has been used, is squeezed out. Mint and dill are chopped. The cucumbers are peeled from the ends and cut. Large cucumbers 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 juice over everything, then mix. The remaining salt and herbs are poured onto the cucumbers and mixed again. This recipe will decorate the table finished product, even if there is very little time.

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

For preparation you will need:

• cucumbers – 1.5 kg;
• dill with umbrella – 1 bunch;
• black pepper – 6-7 peas;
• allspice – 4-5 peas;
• mint – 4-5 sprigs;
• 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.