The end of June and the beginning of July is the time for lightly salted cucumbers and okroshka. The unique taste, aroma and crunch of lightly salted cucumber is familiar to almost every resident of our vast country. And each family has its own recipe for this summer delicacy.

Somewhere they make cucumbers according to an old “grandmother’s recipe”, somewhere they have their own cucumbers that have been proven over the years, and some use modern inventions. In this article you will find the 5 best recipes for lightly salted cucumbers. capable of satisfying the tastes of any cucumber gourmet. So, how to prepare lightly salted cucumbers at home, read on.

Lightly salted cucumbers / Top 5 best lightly salted cucumber recipes

Recipe for salted cucumbers “Granny”

• 1 kg small cucumbers
• 2 tbsp. l. salt
• 1 tsp. Sahara
• 1 liter of water
• 4-6 dill umbrellas
• 1-2 leaves of horseradish
• 2-3 pcs. bay leaf
• 8 pcs. black peppercorns
• 1 pod hot red pepper

1. To ensure that the cucumbers are evenly salted, it is necessary to select fruits of the same size. Pour the selected cucumbers with cold water and leave to soak for 3-4 hours.
2. Soaked cucumbers can be cut in half lengthwise or the ends cut off. Boil water and dissolve salt and sugar in it. Cool the finished brine to room temperature.
3. Place dill and horseradish leaves on the bottom of an enamel pan. Place some cucumbers on top, bay leaf and both types of pepper on them. Place the remaining cucumbers and umbrella and dill.
4. Pour the cold brine into the pan with the cucumbers, cover with a lid or plate. Leave the cucumbers in a cool place for a day.

Recipe: Lightly salted cucumbers in 5 minutes

• 1 kg cucumbers
• 2 tbsp. l. salt
• 1 bunch of dill
• 2-3 teeth. garlic

1. Wash the cucumbers, soak them and cut into slices.
2. Place the cucumbers in a container with a lid to fill 1/3 full.
3. Grind dill and garlic.
4. Mix garlic, herbs and salt.
5. Add the spicy mixture to the cucumbers.
6. Close the container with a lid and shake vigorously for 2-3 minutes.
7. Leave the cucumbers in the bowl for 2 minutes, then shake again and serve.

Recipe for Hungarian-style lightly salted cucumbers

• 1.5 kg medium cucumbers
• 2 bunches of dill
• 2 dill umbrellas
• 1 head of garlic
• 2 liters of water
• 4 tbsp. l. salt
• 1 slice of wheat bread (wheat loaf)

1. Wash the cucumbers and dry with a towel.
2. Separate the garlic into cloves and peel it; no need to chop it.
3. Wash the dill and shake off excess water.
4. Wash a glass jar (3 liters) thoroughly with baking soda and scald with boiling water. Place garlic and dill at the bottom of the jar.
5. Place the cucumbers tightly on top, it is better to do it vertically.
6. Boil water and add salt. Remove water from heat and cool slightly.
7. Toast a piece of bread until golden brown in the oven or toaster. Wrap the bread in a clean piece of gauze or a special fabric bag. to crumble in brine. Place the bread on top of the cucumbers.
8. Pour brine over the cucumbers. so that it covers the bread a little.
9. Cover the jar with gauze or a plate. Place the cucumbers in a dark, warm place. Cucumbers are salted for about 3 days, and the jar must be shaken periodically.
10. Transfer the finished cucumbers to another bowl and strain the brine. Pour the brine over the cucumbers, cover the dish with a lid and put it in the refrigerator.

Recipe: Lightly salted cucumbers with mustard

• 3 kg cucumbers
• 2-3 teeth. garlic
• 3 sprigs of dill
• 2-3 sprigs of celery greens
• 2 dill umbrellas
• 2 tbsp. l. dry mustard powder

1. Prepare jars for pickling cucumbers.
2. Place all the spices on the bottom of the jars.
3. Wash the cucumbers, soak them and place them in jars for pickling.
4. Sprinkle the cucumbers with dry mustard.
5. Boil water, add salt and sugar, heat for 1-2 minutes.
6. Pour hot brine over cucumbers.
7. Close the jar with a plastic lid and leave in a cool room for 12 hours.

Recipe: Lightly salted cucumbers in an “Emerald” bag

• 1 kg medium cucumbers
• 1 tbsp. l. salt
• 3-4 teeth. garlic
• dill to taste

1. Wash the cucumbers, you can soak them, but this is not necessary.
2. Crush the garlic cloves with the wide side of a knife or rolling pin.
3. Wash the dill, dry it and tear it with your hands. Prepare a tight bag.
4. Place the cucumbers in a bag, sprinkle with salt, add herbs and garlic. Tie the bag and shake thoroughly.
5. Then put the bag in the refrigerator for 6-8 hours.
6. Shake the bag regularly every hour to distribute the brine evenly.
7. Before eating, cucumbers should be rinsed to remove excess salt and cut in half as needed.

Cucumbers are salted, pickled and preserved in many different ways, and each of them ultimately produces an original snack. Today we offer a slightly unusual, but simple and easy way to pickle cucumbers - dry pickling with mustard.

For this recipe, you do not need to prepare syrup - the brine is made from cucumber juice, salt, sugar and seasonings; in fact, the cucumbers are pickled in their own juice.

Another advantage of this recipe is that the appetizer is prepared in just 48 hours and can be made in time even for an unexpected feast.

Ingredients:

• fresh cucumbers – about 2 kg;
• table salt – 2 tbsp. l.;
• granulated sugar – 0.5 cups;
• dry mustard powder – 1 tbsp. l.;
• vegetable oil – 0.5 cups;
• dill greens;
• garlic – 1 small head.

Preparation

1. Select cucumbers for snacks that are juicy and firm. Trim off a few centimeters on both sides. Wash them thoroughly in cool water. We also rinse the dill.

2. Cut the dried vegetables into small pieces and place them in a large container.

3. Finely chop the dill and chop the garlic head, send the ingredients to the cucumbers. Sprinkle with a tablespoon of mustard powder.

4. Measure out the required portion of granulated sugar and salt and add to the above products. Mix the contents thoroughly and, covering with cling film, put in the refrigerator for 2 days so that the cucumbers are soaked.

Today we will prepare cucumbers in jars with mustard for the winter; I offer the best proven canning recipes. The first attempts to pickle the Russian folk vegetable were made by the Byzantines. And since then, experiments have not stopped to improve the quality and taste of the product. What is mustard for? There are several reasons to add plant powder or grains, and all of them are valid:

• They will protect the workpiece from mold, stopping fermentation. Will protect banks from “explosion”.
• They will give the cucumber crunchy properties, make it strong and dense.
• They will improve the taste of the snack and will appeal to lovers of spicy taste.

Secrets of preserving cucumbers with mustard

The method of canning with mustard is suitable for preparing pickled, pickled, and pickled cucumbers. For canning, dry mustard powder or grains are used; the type of product does not matter much.

In addition to the spices indicated in the recipe, cucumber is “friends” with basil, celery, tarragon, and all types of pepper. For beauty and variety, you can add zest to the jar in the form of 1-2 carrots, physalis, onions, and squash.

1. Choose pickling varieties of greens with thin skin and dark-colored pimples. Salad ones are also suitable, but be sure to cut off the “butts” of them.
2. The advice is appropriate for all purchased cucumbers; by trimming the ends, you get rid of nitrates.
3. To ensure that the vegetables are salted at the same time, place copies of the same size.
4. To ensure crispy cucumbers, do not pack them tightly into jars.
5. Pre-soaking has been discussed more than once, I recommend not neglecting the advice, this will saturate the greens with moisture and they will become strong.
6. Currant, oak, and cherry leaves, which contain tannins, contribute to density and crunchiness.
7. True, there is one “But”. Currant leaves provoke the development of mold; they are not suitable for cold pickling. But horseradish root actively prevents this.

Classic recipe for cucumbers with mustard

A recipe that has been tested over more than one season of preparing delicious cucumbers for the winter. If you do, you won’t go wrong.

Take for a 3 liter jar:

• Cucumber – one and a half kilograms.
• Garlic – 3-4 cloves.
• Salt – 3 tablespoons.
• Dry mustard - spoon.
• Horseradish and cherry leaves.

Salting steps:

1. Soak the cucumbers in cold water for several hours.
2. Prepare the jars and lids - wash and pour boiling water over them.
3. Place cherry and horseradish leaves at the bottom of the container.
4. Fill the jars with cucumbers, placing the first layer vertically to accommodate more.
5. Add salt and fill with boiling water to the top.
6. Cover with a lid, but not tightly, leave for 2 days.
7. After this time, a small film forms on the surface - this is a signal that the snack is ready.
8. Drain the brine, add mustard powder to the jar.
9. Boil the brine and return to the jar.
10. Then everything is as usual: twist it, turn it over, wrap it well and let it cool. Store in the pantry; you won’t need much refrigeration.

Cold cucumbers with mustard

Many people love pickled cucumbers made with cold pouring. The only drawback of such a preparation is the long wait for the result. But cucumbers will be stored all winter, until spring, and will not lose their crispness. This is how the harvest was harvested in the old days. Do not add currant leaves, otherwise a lot of mold will appear during fermentation.

For a 3 liter jar:

• Cucumbers.
• Garlic – 6 pcs.
• Small chili pepper.
• Mustard powder - a small spoon.
• Oak leaves, horseradish, peppercorns and dill.

Per liter of brine:

• Water - liter.
• Salt – 2 heaped spoons (for a 3 liter jar you will need 1.5 liters of brine).

Cold pickling recipe:

1. Prepare cucumbers for pickling - soak and trim the stems. Soaking will add density as the greens absorb the missing moisture.
2. Arrange with spices and green stuff and place in jars. Immediately add mustard powder.
3. Dissolve the salt in cold water, fill the containers, and cover with a lid or gauze.
4. The fermentation process will begin, the brine will become cloudy - this is normal.
5. Check back every 3-4 days. If the water has evaporated or flowed out, add more, the cucumbers should be covered with brine.
6. When the brine brightens and stops bubbling, the workpiece is in order - it can be sent for storage.
7. But for this it is necessary to stop the fermentation process. Close the jars tightly and refrigerate. After a couple of days, see if fermentation has stopped.

Salad of pickled cucumbers with mustard seeds

The recipe is universal. You can use it to harvest overgrown cucumbers for the winter. I usually cut them coarsely, it turns out tasty, but it doesn’t look much like a salad. You can make it from normal greens by cutting them finely. The salad has a very tasty spicy marinade, which many people like.

• Cucumbers – 4 kg.
• Vegetable oil - glass.
• Vinegar 9% - glass.
• Mustard seeds - a full tablespoon.
• Salt – ½ cup.
• Sugar – 1/3 cup.
• Garlic cloves – 6-8 pcs.
• Black pepper - a large spoon.

Recipe for the preparation:

1. Cut the cucumbers into arbitrary sizes and place in a bowl.
2. Add sugar and salt, immediately pour vinegar and oil. Add finely chopped garlic cloves and mustard seeds there.
3. Stir and leave to marinate for a couple of hours. The marinade will appear when the cuttings release juice.
4. Distribute the salad into clean jars and fill with your own marinade.
5. The salad must be sterilized by placing it in a pan with hot water. A liter jar is sterilized for 15-20 minutes from the moment it boils.

Quick recipe for pickles with dry mustard

For a 3 liter jar take:

• Cucumbers – 1.5 kg.
• Salt - a glass (this is not a mistake, see below for salting technology).
• Dry mustard - 3 tablespoons.
• Water - 1.5 liters per 3 liter jar.
• Currant and cherry leaves, horseradish root or leaf.
• Garlic - optional.

1. Place the prepared vegetables on a bed of leaves. Add chopped garlic (I don’t always peel it, I just cut the cloves lengthwise).
2. Boil water and pour into the preparation.
3. After 10 minutes, pour out the water.
4. Separately, dissolve the salt in cold water. Pour into a jar and leave for 3 days. Cover with something to keep insects out.
5. After three days, drain the brine and add mustard powder.
6. Fill with tap water and store in a cool place. The pickling is ready.

Quick pickles without sterilization with mustard

For pickling, take any container, from a jar to a tub. In winter, thank yourself if you get a lot done. The cucumbers will be strong and deliciously crunchy. They will go into vinaigrettes, pickle sauce, and it will be very tasty with potatoes. The great advantage of the preparation is the speed of preparation, since after 2-3 days you can take the first sample.

• Cucumbers – 10 kg.
• Mustard powder – ½ cup.
• Garlic heads – 2 pcs.
• Coarse table salt – 400 gr.
• Spices – leaves of horseradish, cherry, currant, laurel. Dill sprigs, peppercorns. For lovers of spicy snacks, I advise you to add hot chili pepper.

Step-by-step pickling recipe:

1. Soak the cucumbers for 2-3 hours. If you want to try it sooner, cut off the ends.
2. Place half of the greens on the bottom of the preparation dish. Start laying the cucumbers on top, layering them with herbs and sprinkling them with garlic.
3. Boil the water. Dissolve the salt and let cool. Add mustard to the cold brine and stir thoroughly. Hint: for a 3 liter jar you will need 1.5 tablespoons.
4. Wait a couple of days and take a sample. If you are preparing them in jars for winter storage, then after filling them with brine, seal them with an iron lid and put them in the pantry.

Recipe for crispy cucumbers with mustard and vodka

Both secret components do the same job. Cucumbers become crispy and are stored for a long time even in a warm place under a nylon lid. Can you imagine the effectiveness if they work together? You can find out about recipes for canning cucumbers with the addition of only vodka by clicking on the link.

Required:

• Zelentsy – 3.5 kg.
• Mustard powder - a tablespoon.
• Vodka – 3 tablespoons.
• Garlic – 6-8 cloves.
• Vinegar 9% - 150 ml.
• Water – 3 liters.
• Salt – 200 gr.
• Sugar – 150 gr.
• Hot pepper – 1 pc.
• Currant and horseradish leaves, dill umbrellas, bay leaves.

Pickling recipe:

1. Line the bottom of the jars with herbs.
2. Place cucumbers soaked for a couple of hours on top. Take larger ones for the bottom layer and place them vertically. Next, fold the small specimens.
3. Fill the jars with boiling water and let the contents warm up for 10-15 minutes.
4. Pour the brine into a saucepan, add sugar and salt, and boil.
5. Add mustard powder.
6. When you start pouring into jars, leave a little space on top for the last preservatives - vodka and vinegar. Pour them in and twist the canning.

Do you think there will ever be an alternative to pickled cucumber? On weekdays and holidays, a crispy marinated or salty snack will delight and nourish you. Share your options for preparations, I will be grateful. Finally, one more video recipe: mustard cucumbers for the winter.

If you don’t know what to please your guests this time, and you happen to have fresh cucumbers and mustard lying around in the refrigerator, then this recipe is perfect for you. Preparing lightly salted cucumbers with mustard does not take much time, and guests will truly appreciate this simple and tasty dish. To prepare lightly salted cucumbers with mustard, you do not need to be a miracle cook, you just need to carefully follow the instructions below.

Do not use under any circumstances. It is unhealthy; If you want to pickle cucumbers faster, cut them smaller or just poke them a little with a fork; If you make lightly salted cucumbers in a saucepan and they float to the surface, you can put pressure on them. For example, a clean plate. And put something heavy on top of the plate.

60 min. Seal

Take several glass jars or an enamel pan. If you prefer jars, sterilize them thoroughly. It won't be superfluous;

Place garlic and herbs, as well as allspice and bay leaf to taste, at the bottom of the dish you have chosen for pickling. If the garlic cloves and herbs are too large, it is better to chop them coarsely;

Wash the cucumbers thoroughly in warm water and cut off the ends. Place them in a bowl over the spices; Sprinkle mustard over cucumbers;

Boil the water. Dissolve salt and sugar in it while it is hot. Then immediately pour the resulting brine over the cucumbers;

Cover the dish with a lid and leave at room temperature for several hours. Then put it in the refrigerator for 8-10 hours (preferably overnight);

How to prepare delicious crispy lightly salted cucumbers according to the classic recipe? There are so many options for preparing the same dish, you can get lost.

We have prepared a selection of the most delicious and proven recipes for lightly salted cucumbers. Choose the one you like: in a pan, in a jar or in a bag.

With apples, mustard, garlic and herbs, herbs. Spicy with hot pepper or sweet in honey brine.

Ingredients:

• 2 kg of cucumbers;
• 10 g tarragon (tarragon);
• 20 g dill umbrellas;
• 8-10 cloves of garlic;
• 20 g black currant leaves;
• 20 g horseradish leaves;
• 20 g cherry leaves;
• 75 g salt.

Preparation:

Wash the cucumbers and leave in cold water for 2 hours. Wash all the greens, peel the garlic and cut into thin slices.

Place half of the greens and garlic on the bottom of the jar, then place the cucumbers tightly vertically in the jar and place the remaining greens and garlic on top.

Dissolve salt in 1.5 liters of water, boil and pour the boiling solution over the cucumbers. Cover the jar with a lid. After a day, lightly salted cucumbers are ready to eat, but if you want to crunch the cucumbers earlier, then cut off their ends, in which case they will be ready in 12 hours

Hungarian style lightly salted cucumbers with vinegar

Ingredients:

• cucumbers;
• dill greens;
• horseradish root;
• Rye bread;
• vinegar;
• salt.

Preparation:

Select small cucumbers and wash them. Cut both ends by 1-2 cm and cut the cucumbers lengthwise, then place them in a jar, topping with dill and horseradish.

Place a slice of rye bread on top of the cucumbers and drop 4-5 drops of vinegar on it. Prepare brine at the rate of 1 tablespoon of salt per 1 liter of water. Pour brine over the cucumbers, cover the jar with a saucer and place in a warm place. As a result of fermentation, after a day the brine will become cloudy, and on the 3rd day it will begin to lighten; at this time, the cucumbers should be moved to the refrigerator, they are ready for use.

Classic recipe for lightly salted cucumbers

Ingredients:

• 1.5 kg cucumbers,
• 1 head of garlic,
• dill umbrellas,
• black currant leaves,
• cherry leaves,
• horseradish leaves,
• allspice peas,
• 2 tbsp. salt,
• 1 tbsp. Sahara

Preparation:

Wash the cucumbers and cut off the ends on both sides. Take an enamel pan and place the cucumbers in it in one layer. Place dill umbrellas, currant and cherry leaves, peeled garlic cloves and a handful of allspice peas on top.

Cover everything with horseradish leaves. Place a second layer of cucumbers and again top with dill, cherry and currant leaves, garlic and pepper, cover the second layer with horseradish leaves.

Prepare a brine from 1-1.5 liters of water, salt and sugar, bring it to a boil. Pour boiling brine over the cucumbers until it completely covers the cucumbers. Cover the pan with a lid and leave at room temperature until the brine has cooled, then put it in the refrigerator. In a day, the lightly salted cucumbers will be ready.

Instant lightly salted cucumbers in a saucepan

Nadezhda Nikolaevna, 49 years old

These quick, crispy cucumbers take just 5 minutes to prepare. This is the simplest recipe, a novice housewife can handle it.

Ingredients:

• 1.5 kg cucumbers,
• horseradish leaves,
• cherry leaves,
• currant leaves,
• dill,
• 3-4 cloves of garlic,
• 1 bay leaf,
• peppercorns,
• 2 tbsp. salt,
• ½ tbsp. Sahara

Preparation:

Wash the cucumbers, wipe them dry and trim the ends. Wash the greens, peel the garlic and cut into pieces. Put the water on the fire, let it boil and add salt, sugar, bay leaf and peppercorns, if desired, you can add a little hot pepper.

Place half the herbs and garlic on the bottom of a dry pan, then place the cucumbers, making sure they fit tightly together. Fill the pan halfway and add the herbs and garlic again, then add the remaining cucumbers and cover them with the herbs and garlic.

Pour hot brine over the cucumbers, let cool at room temperature and put in the refrigerator overnight. The next day you can eat the cucumbers.

Quick lightly salted cucumbers with mustard

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

Ingredients:

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

Preparation:

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

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

Lightly salted cucumbers in mineral water

Ingredients:

1 kg of cucumbers;
dill;
head of garlic;
2-4 tbsp. salt;
1 liter of salty carbonated mineral water.

Preparation:

Wash the cucumbers well and cut off their tails on both sides. Place the dill, cut into 4-5 cm pieces, into the container in which the cucumbers will be salted. Place the cucumbers on the dill.

Peel the head of garlic, cut the cloves into slices and sprinkle them on the cucumbers. Dissolve 2-4 tablespoons of salt in salted carbonated mineral water and pour 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.

Recipe for crispy lightly salted cucumbers with herbs

Ingredients:

• cucumbers;
• dill greens;
• parsley;
• horseradish leaves;
• 2-3 cloves of garlic;
• allspice peas;
• black peppercorns;
• salt.

Preparation of lightly salted crispy cucumbers with herbs:

Wash the cucumbers and herbs thoroughly. Place chopped herbs and thinly 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 lengthwise or into quarters, place them in a container and sprinkle with salt. You must determine the amount of salt yourself; salt 3-4 times more than usual when you salt cucumbers for food.

Close the container and shake it well so that the cucumbers hit the walls and release the juice. After 5-10 minutes, the cucumbers will be in a brine made from their own juice, which will be mixed with salt and herbs during shaking.

Leave the container at room temperature for an hour and a half, shaking it occasionally. Your cucumbers are ready, all you have to do is wash off the excess salt.

Ingredients:

• 1 kg small cucumbers;
• 3-4 cloves of garlic;
• dill greens;
• 1 tbsp. salt.

Preparation:

Finely chop the dill and garlic. Wash the cucumbers thoroughly and cut off the ends. Place cucumbers, dill, garlic and salt in a plastic bag.

Tie the bag and put it in another bag. Shake everything well and put the bag in the refrigerator, shaking it occasionally. After 6-8 hours, you can taste the cucumbers.

Quick lightly salted cucumbers with olive oil

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

Ingredients:

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

Preparation:

Forget about blood pressure problems forever!

Most modern medications for hypertension do not cure, but only temporarily reduce high blood pressure. This is not bad, but patients are forced to take drugs for the rest of their lives, exposing their health to stress and danger. To remedy the situation, a drug was developed that treats the disease, not the symptoms.

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

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

Tie and shake the bag until the contents are thoroughly mixed. Let the cucumbers stand for half an hour - and you can try. But it is better to leave them in the refrigerator for 2-3 hours.

Lightly salted cucumbers per day in cold brine

Lightly salt the cucumbers in cold water. Quick pickling and absolutely no trouble. And the result is amazing.

You will need:

• cucumbers – 2 kg;
• salt – 3 tablespoons;
• dill - a small bunch;
• garlic – a couple – three cloves.

How to cook:

Place half the herbs and half the garlic on the bottom of the dish. Then pack the cucumbers tightly and place the remaining greens on top.

Dissolve salt in cold water and pour over greens. Cover with a lid, pressing it down with pressure, and wait exactly 24 hours.

Lightly salted cucumbers “Spicy”

Ingredients:

• 1 kg of small cucumbers;
• 4-5 cloves of garlic;
• ½ pod of hot pepper;
• a large bunch of dill;
• 6 tbsp. coarse salt.

Preparation:

Take only young, elastic cucumbers with thin skin, rinse them under running cold water. To make cucumbers salt faster, cut off the ends on both sides.

Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. Place 2/3 of the total amount of dill and thinly sliced ​​garlic at the bottom of the jar. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill.

Place salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over 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, on which place a small weight, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days, after which they can be tasted.

Crispy lightly salted cucumbers with vodka

Ingredients:

• cucumbers;
• horseradish leaves;
• cherry leaves;
• currant leaves;
• Bay leaf;
• dill umbrellas;
• black peppercorns;
• 50 ml vodka;
• 2 tbsp. salt.

Preparation:

Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and place cucumbers on top.

Prepare the brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

Lightly salted cucumbers with apples

Ingredients:

• 1 kg of cucumbers;
• 2 green sweet and sour apples;
• 2 cloves of garlic;
• 150 g dill;
• 3-4 black currant leaves;
• 3-4 cherry leaves;
• 1 horseradish leaf;
• 1 bay leaf;
• black peppercorns;
• 2 tbsp. salt.

Preparation:

Prepare the brine at the rate of 1 bay leaf and 2 tablespoons of salt per 1 liter of water. Boil it. Wash the cucumbers thoroughly and cut off the ends. Peel the garlic and cut the apples into 4 parts.

A flawless lawn at your dacha all summer long!

Nadezhda Nikolaevna, 49 years old. I have been planting grass near my house for many years. Therefore, we even have experience in this area. But my lawn has never looked as gorgeous as after using Aquagrazz! Like heaven and earth. The lawn is lush and dark green even in the heat. Requires minimal watering.

Place 1/3 of the dill, currant leaves, cherries and horseradish in a dry saucepan. Place half the cucumbers and one apple on the greens. Place a clove of garlic, cut into thin slices, and 4-6 peppercorns on top. Then add another portion of dill, garlic, currant leaves and cherries.

Top with remaining cucumbers, apples, herbs and garlic. Pour hot brine over the cucumbers, cover the pan with a plate and place a weight on top. Let cool completely and put in the refrigerator. In the morning the cucumbers will be ready.

Hot pickled lightly cucumbers with honey

You will need:

• cherry leaves 10 g;
• black currant leaves 10 g;
• umbrella dill 10 g;
• leaf horseradish 20 g;
• garlic heads 2 pcs.;
• chili pepper 1 pc.;
• bay leaf 1 pc.;
• cucumbers 500 g;
• vodka 20 ml;
• honey 5 g;
• table salt 4 tsp.

How to pickle cucumbers with hot brine:

Prepare spices (herbs) for pickling. Select suitable branches, wash them and set aside. Select the cucumbers, they should all be about the same size, wash and cut off the ends.

Place the greens at the bottom of a prepared clean container (jar, pan, etc.): horseradish leaves, black peppercorns, black currant leaves, cherry leaves, umbrella dill (it can be replaced with dill seeds), chopped chili peppers and garlic.

Top with cucumbers and again layer with horseradish leaves and dill umbrellas.

Prepare hot brine. To do this, boil 0.5 liters of water in a saucepan, add salt and half a teaspoon of honey. Stir until completely dissolved, turn off the stove and pour in a tablespoon of vodka.

Pour hot brine over cucumbers.

Innovative plant growth stimulator!

Increases seed germination by 50% in just one application. Customer reviews: Svetlana, 52 years old. Simply incredible fertilizer. We heard a lot about it, but when we tried it, we surprised ourselves and our neighbors. The tomato bushes grew from 90 to 140 tomatoes. There is no need to talk about zucchini and cucumbers: the harvest was collected in wheelbarrows. We have been dachaing all our lives, and we have never had such a harvest....

Cover with a lid and leave them to salt for a day at room temperature. If you do not plan to eat everything at once, you should store them in the refrigerator. After a day, lightly salted cucumbers are ready to eat.