The long-awaited time to harvest the first crop is coming. Radish and greens have already ripened, and soon, soon we will rejoice at the first cucumbers. And I do not know a single person who would not like salted cucumbers. Especially the first, long-awaited, crispy and fragrant. It is also remarkable that it takes very little time to cook them, and they are pickled quite quickly. I hope that in this collection you will find your favorite recipe and share your impressions in the comments.

And if you want to pickle cucumbers for the winter, then I recommend the wonderful and time-tested recipes for crispy canned cucumbers, which I looked after for myself on the site of my good friend and excellent hostess Margarita

  The classic recipe for lightly salted cucumbers

Let's start with the classic and most common recipe, according to which cucumbers were salted by our grandmothers. Cucumbers can be salted both in the pot and in the pan.

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 the salt with water in a separate bowl. For 1 liter of water we need 2 tbsp. l salt, and a 3-liter jar will need about 1.5 liters of brine, although its amount depends on the size of the cucumbers - the smaller the cucumbers, the less brine is needed.

3. Pour cucumbers in a jar with the resulting brine, close the jar with a capron lid and leave overnight at room temperature. In the morning, the jar can be refrigerated, and in the evening, enjoy crispy salted cucumbers.

  Salted cucumbers instant recipe in a pan

A great option for those who want to quickly pickle cucumbers. If you pickle cucumbers in the evening, then in the morning you can already taste them.

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

Ingredients:

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

1. At the bottom of the pan we put greens - horseradish and dill leaves. Cut a couple of slices of hot pepper. Cut the cloves of garlic in half and put some of them on the bottom of the pan.

2. Place fresh cucumbers on the greens (be sure to cut the ends). Cover the cucumbers with greens of dill and horseradish and add the garlic again. Pour black pepper with peas, if desired. By the way, I read in one recipe that cucumbers are soft from black pepper. Nevertheless, I always put the pepper and the cucumbers turn out crispy.

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

4. Pour cucumbers with the resulting brine, put a few leaves of bay leaf on top. Make sure that the pickle covers all the cucumbers. We put the pan in a cool place. After the brine has cooled, it is advisable to transfer the pan to the refrigerator.

  Salted Cucumbers Fast

If guests are on the doorstep and not enough snacks - it does not matter. There is an excellent and quick recipe for salted cucumbers in a very short time, so that before the arrival of guests in time. In this recipe there will be no exact quantity, we prepare cucumbers “by eye”. Cooking cucumbers without brine.

Ingredients:

• fresh cucumbers
• dill greens
• garlic
• dry chili

1. Finely chop the dill and sprinkle it with salt a little, so that it becomes saturated and becomes more juicy.

2. Peel a few cloves of garlic.

3. For cucumbers, cut off the tips on both sides.

4. Cut the cucumbers in half or, if you need a very quick snack, into 4 parts. We put the cucumbers in the salad bowl.

5. Sprinkle each layer of cucumbers arbitrarily with salt, squeeze garlic passed through a press on top and sprinkle with chopped dill. So lay all the cucumbers in layers, sprinkling with salt and sprinkling with garlic and dill. If desired, chopped dry hot chili peppers can be added for spiciness.

6. Cover the salad bowl with a lid and shake all the contents well so that all the ingredients mix well. Serve to the table immediately, or you can cover with plastic wrap and send to the refrigerator.

  Salted cucumbers in a package quick recipe in 5 minutes

Pickling cucumbers in a package has recently become very popular because of its simplicity. You can do without a pot or jar, and cucumbers are pickled immediately in a plastic bag and it will take only 5 minutes to do this.

We will need:

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

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

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

2. We take out the cucumbers from the water and immediately put them in a plastic bag. It is even desirable for reliability to put one packet in another, in case the brine flows.

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

4. Tie the bag and shake well to mix all the ingredients. Done! We send the package with cucumbers to the refrigerator for 4-5 hours. It is advisable to take the bag out of the refrigerator 1-2 times during this time and shake it again.

Fast, convenient, and most importantly, delicious!

  Quick recipe for lightly salted cucumbers in a jar

This recipe is one of my favorites, I like it for its simplicity. We boil water in a kettle in advance. In a 3-liter jar, lay the leaves of currant, dill, cloves of garlic on the bottom. We put cucumbers tightly in the jar, we fall asleep 3 tbsp. l salt with a slide and pour hot water from the kettle. All!

We close the jar with a nylon or metal lid and leave it to cool overnight. In the morning we put the jar of cucumbers in the refrigerator, and in the evening we taste a delicious snack.

  Salted cucumbers with garlic and instant herbs

Another recipe for fast salted cucumbers with a few cooking secrets. Watch the video and understand everything.

I wish you enjoy delicious light-salted cucumbers, which you yourself cook. Do not forget that summer passes quickly, enjoy the gifts of summer.

Summer is the time when crispy light-salted cucumbers on our tables occupy a special place, as they are valued for their taste and they retain this excellent aroma of fresh cucumbers. Of course, recipes are enough, and recently, housewives have been sharing secrets of quick salting, which do not affect the taste of this appetizer.

Many summer residents and gardeners ripening time of fresh cucumbers comes in June. And then they begin to be consumed fresh, in salads, in slices, and of course they start to be salted. And despite the simplicity of their preparation, I would say that this is, by and large, a whole art. Someone likes spicy cucumbers, but someone, on the contrary, doesn’t really like a lot of spices.

Today we will consider recipes for salted, crispy cucumbers at home. Hot and cold ways, cooked in a pan and in a bag. So let's get started!

Everything is calculated in principle very simply, according to the rules we need to take one tablespoon of large rock salt per liter of water without a hill. Although you need to consider your own preferences. For example, you like cucumbers not very salty, in this case 1/2 tablespoon will be enough.

And what else is important! It should not be forgotten that those cucumbers that are not yet eaten and are in brine, they continue to salt. And as a result, every day, even if we take the standard calculation of salt per 1 liter of water, the cucumbers will be salted out and become more and more salty. So you don’t need to cook salted cucumbers in large quantities, but it’s better to prepare fresh, fragrant and tasty vegetables every day.

  The recipe for instant salted cucumbers in a pan

Ingredients:

• Cucumbers - 2 kg
• water - 1 liter
• vinegar - 0.5 teaspoon
• salt - 2 tbsp. l
• garlic and dill with umbrellas to taste.

Cooking method:

First, we wash the cucumbers in cold water. Then we trim the tails on both sides and put in the water for about two hours. Then, cross-shaped incisions can be made on each side so that the vegetable salts faster.

Now we prepare the brine and for this we need to mix water, salt and vinegar. We take so much water that it covers all the cucumbers, the proportion of one liter, one tablespoon of salt. The cooking time will depend on the temperature of the brine, if you pour it hot, then the cucumbers will be ready through the essence, and if cold brine, then you have to wait three days. So, in this case, we choose the fast, first option.

We put a plate on top and put it on top of oppression. Leave for a day at room temperature. Then salted cucumbers will be ready. Eat on health.

  Instant recipe for salted cucumbers with sugar in a bag

Ingredients:

• Cucumbers - 1 kg
• garlic - 1 head
• dill with umbrellas - 1 bunch
• salt - 1 tbsp. a spoon
• sugar - 1 tsp.

Cooking method:

In order to make the cucumbers crispy, soak them in cold water for a couple of hours. Then chop finely dill and garlic.

Then we take out the cucumbers from the water, cut off the tips from them and put them in a bag. Pour salt with sugar and add chopped garlic and dill.

Now we take the package, shake it so that all its contents are thoroughly mixed. We release as much air as possible from the bag and tie it tightly. As a precaution, I used two packages, as they are very thin.

Then we put them in the refrigerator for at least five hours. The only thing that will be needed is to pull it out in two hours, shake it well and put it back until the end of the required time. Then we get them and eat them on both cheeks!

  How to cook salted cucumbers in hot brine

Ingredients:

• Cucumbers - 1 kg
• garlic - 5-7 cloves
• hot pepper - 0.5 pcs
• horseradish leaves - 5 pcs.
• dill - 1 bunch
• sugar - 1 tbsp. l
• salt - 1 tbsp. l
• bay leaf - 1 pc.
• black pepper peas - 7-10 pcs

Cooking method:

At the bottom of the pan we place the washed leaves of horseradish and dill, half the chopped garlic, for the sharpness and aroma we add half the hot pepper and lay the pickles from which the tails were cut off on both sides.

There we add black pepper, bay leaf, chopped garlic with peas and cover it all with dill and horseradish leaves.

Now we prepare the brine and for this we need one liter of boiling water, in which we dilute one tablespoon of salt and sugar. Pour the cucumbers with the resulting liquid and leave them to saline for 10-12 hours at room temperature.

And then we serve them to the table.

  The classic recipe for salted cucumbers in a 2 liter jar

Ingredients:

• Cucumbers before filling the cans
• dill with umbrellas - 1 bunch
• garlic - 3 cloves
• coarse non-sea salt - 2 tbsp. spoons
• boiling water.

Cooking method:

The jar without sterilization, just rinse well and lay the chopped garlic and dill on the bottom.

And on top we put cucumbers well washed in the water and you can put dill umbrellas on them. Pour rock salt. Then fill the contents with boiling water and close the capron lid.

Then we take the jar by the lid and carefully twist it in different directions so that all the salt dissolves. We leave the jar to cool completely, and only then we remove it in the refrigerator so that the cucumbers are slightly cooled. This is not a difficult way to cook light-salted cucumbers.

  Crispy Salted Cucumber Recipe in Cold Water

Ingredients:

• Cucumbers - 1 kg
• chili pepper - 2 pcs.
• garlic - 1 head
• horseradish root - 3 pcs
• horseradish leaves - 5 pcs.
• dill - 1 bunch
• salt - 2 tbsp. a spoon.

Cooking method:

Soak the cucumbers in cold water for two hours. Then we take them out and wipe them dry. Then we spread them in layers: first a layer of spices, and on them a layer of cucumbers and in this order to the end, where on top of the cucumbers we lay out the leaves of horseradish.

Now we make a brine at the rate of 2 tablespoons per liter of water. Dissolve the salt in hot water, let it cool completely and pour cucumbers with this brine.

We lay the plate on top and press down with oppression. We clean it in a cool place for two days, and after we take it out and eat it.

  Crispy light-salted cucumbers recipe for the winter (video)

Bon Appetit!!!

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There are several recipes for making salted cucumbers, and I find it difficult to say which one is better.

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The classic option is to pour vegetables with hot or cold brine and wait 1-3 days until they are salted.

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And recently, I tried a folk recipe for salting green beauties - salted cucumbers in a bag, this dry salting method is very quick and convenient, the result can be tasted in a few hours, while the cucumbers retain a bright green color. In general, choose.

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Fast salted cucumbers

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Ingredients:
1 kg of small cucumbers
  1 small hot pepper
  5-6 cloves of garlic
  1 tbsp. l salt
  horseradish leaves
  a few peas of black pepper
  several dill umbrellas
  cherry and blackcurrant leaves

  We make a pickle:
The first step is to mentally prepare the cucumbers for pickling:   cut off the ends on both sides, pour cold water and leave for 2 hours. This must be done so that the vegetables are saturated with moisture and even when salty they remain crispy.

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When the cucumbers are infused, you can begin to prepare the brine. The amount of water depends on the capacity, cucumbers should be completely covered with liquid. To boil water. Chile into strips, tear off cherry leaves from branches, tear horseradish leaves into large pieces. Add all this beauty to boiling water along with dill umbrellas, black pepper and salt. Peel and cut the garlic in half, chop the dill branches coarsely. Add dill and garlic to the brine.

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Pour cucumbers with cold or hot brine. In the first case, the cucumbers will be ready faster, but the garlic takes on a not too aesthetic blue-green hue and there is a risk of losing part of the crunch. I let the brine cool and only then add the garlic. I fill the cucumbers, close the sealed lid and leave at room temperature for 2 days.

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Salted cucumbers in a package

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This is a great option for a picnic: at home you put cucumbers in a bag, they quietly pickle on the road, and when the meat delicacies ripen, crispy light-salted cucumbers will be a great addition to them.

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For this recipe, the ingredients are the same, only instead of dill umbrellas you need to take fresh twigs.
  Cut cucumbers into pieces: either lengthwise into 4 parts, or thick circles on the diagonal. The smaller, the faster they will be ready, but it is better to do without fanaticism.
Finely chop the dill, chop the garlic, cut the chilli in strips. Put the cucumbers in a plastic bag, add dill, chili, garlic and salt. Close the bag tightly, releasing air from it, and shake well to mix all the ingredients. Leave at room temperature. In principle, you can try instant salted cucumbers after 2-3 hours, but it’s better to be patient and let them stand for at least 4-6 hours, depending on the air temperature.

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Salted cucumbers on a mineral water

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This wonderful recipe for salted cucumbers on a mineral water, I heard, just at Privoz. The Odessa woman, who told him to me, warned that he was very difficult to prepare. I immediately prepared to write it down so as not to forget important details. Of course, the complexity of cooking cucumbers turned out to be an Odessa joke. Everything ingenious is simple, but very tasty! I was convinced of it and on personal experience. Salted cucumbers on a mineral water turned out that is necessary! Crispy and fragrant!

  So we need:
  Cucumbers (preferably not very large) - 1 kg;
  1 bunch of fragrant dill; (today dill had to be replaced with a bunch of parsley and dill inflorescences - the old dill was over, the new one had not yet grown, it was necessary to improvise). Maybe the appearance of my lightly salted cucumbers was a little damaged, but the taste pleased, the same as that of those bought at Privoz.
  Garlic - 1 head;
  2-3 tbsp. tablespoons of salt without a slide;
  1 liter of mineral (medium carbonated) water. The landlady from Privoz said that in the original recipe the water was taken from expensive imported, in my opinion, San Pelegrino. But she always uses ordinary mineral water (medium-carbonated, and the cucumbers get what you need!

Cooking salted cucumbers on a mineral water (a very "complicated" recipe!).
  Wash our cucumbers, cut off the tails.
  We take a beautiful, better glass bowl, in which cucumbers will be salted. Put half of our dill in it.
  Cut garlic into circles.
  Pour 1 liter of mineral water into another dish and dissolve the salt in it.
  Pour the pickles with this pickle and cover with the remaining dill.
  We close all this beauty with a lid and put it in the refrigerator for a day.

After a day, we take out and enjoy the spicy taste of salted cucumbers in an unusual brine from mineral water. (By the way, I used the medium carbonated version of the Morshinsky). The photo shows two bookmarks of cucumbers. One option - in a round ship, it’s ready,

He was accidentally forgotten and stayed in the refrigerator for an extra day. But then, it was like a find. Immediately capitalized and asked to do more.

Well, I’m not sorry, there are cucumbers, why not do it :). It doesn’t take long, I just had pancake dough “ripened”. I managed everything :).

Here is such an unusual, but very easy recipe. Salted cucumbers on a mineral water, from a lady who wished to remain incognito from a row where pickles are sold at Odessa Privoz. Anyway, thank you very much :).

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It is well known that recipes with which you can cook delicious pickles are not only simple, but also fast, are especially popular. Salted instant cucumbers and potatoes are excellent and in a salad are not superfluous, and they can be served with meat or fish. The technique of cooking spicy cucumbers is not one. In the article we cited the most popular ideas. Just choose what you like best and cook this savory snack! All of these salted cucumber recipes are good, and most importantly tested.

Pay attention to the fact that the cucumbers were about the same size, the only way they all become well salted and crispy. If you do not have the opportunity to pick up vegetables like this, then just cut them into small cubes.

Before salting, it is necessary to soak the washed cucumbers in cold water. Three hours will be enough. You can immediately cut off the edges as well, then cucumber bitterness will come out if you suddenly come across an unsweetened sort of vegetable.

And a few more secrets:

• Choose cucumbers with thin skin. They are sweet, without bitterness and of course they will salt out faster.
• Only blackcurrant leaves are suitable for brine, since they have the most vivid aroma.
• Use hot pepper to add a spicy flavor. A lot of it is not needed: a small pinch is enough or add a little chopped red pepper, and for a small amount of cucumbers (less than 2 kg) - on the tip of the knife.

The recipe for classic salted cucumbers. Cooking in a package

Whether to add garlic or not - opinions on this matter still differ. However, if you look at a few classic recipes for lightly salted cucumbers, you will notice that there are both options. It will turn out more fragrant, and there will be no flaws in the taste if you use garlic.

• Pickles for pickling - about 1 kg
• Fresh dill - a third of the middle bunch
• Garlic - 4-5 large cloves
• Rock salt - 1 tbsp
• Black pepper (peas) - 3 pcs.
• Horseradish - 1-2 medium sheets (to protect pickles from mold)

Cooking:

1. Rinse the cucumbers thoroughly, cut off the tips, pierce in several places with a toothpick so that the salt and aromas from spices and herbs saturate the pulp well. If desired, can be cut into pieces.
2. Rinse the greens and peel the garlic cloves.
3. Finely chop the dill and garlic, after removing the husk. We send these ingredients in a dense plastic bag along with cucumbers.
4. Add peppercorns and horseradish leaves there, first crushed in the hands, and then torn into medium pieces.
5. We fall asleep with salt. The package is not tightly bound and shaken, sorted out for even distribution of ingredients and impregnation.
6. Then we knit well and leave at room temperature for 6-7 hours. We store the finished snack in the refrigerator.

Cucumbers in the bank. Lazy option

This cooking method is no more complicated than the previous one. Such a formulation is no less common and has an advantage. Ready-made salted cucumbers are perfectly stored in the bank, and the brine after them can be used again, the taste of the new snack will not spoil.

• Cucumbers
• Dill - a bunch
• Garlic - 7-10 cloves
• Water - 1 liter (on a 3 liter jar)
• Salt - 3 tablespoons (per 1 liter of water)
• Black pepper peas - 2-3 pcs per can

How to cook:

1. Prepare cucumbers: rinse, cut off the tips.
2. Rinse greens and chop coarsely or tear by hand. Peel the garlic.
3. Evenly distribute greens, garlic and peas in jars, and first you need to lay a little on the bottom, a little between the cucumbers and leave a part to spread over the cucumbers in the rim area.
4. Put vegetables in a jar, add salt and pour cooled boiled water (see calculation of ingredients).
5. Close the banks with a lid. They must be turned several times from top to bottom. Salt is well distributed.
6. Leave warm until fully cooked.

Salted cucumbers in hot brine

One of the simplest recipes, and most importantly, that you can enjoy a snack immediately after the brine has cooled. Simple, fast and very tasty, even with a minimal amount of greens. Vegetables do not lose their shape and color, they remain crispy!

• Cucumbers
• Garlic - 3-4 cloves (optional)
• Dill - a pair of twigs
• Coarse salt - 1 tablespoon (per 1 liter of water)
• Currant leaves - 3-4 pcs.
• Horseradish leaves - 2 pcs (small)

How to cook:

1. Prepare cucumbers as in previous recipes.
2. Knead currant and horseradish leaves in our hands, and then we tear to spread aroma and taste.
3. Chop or put whole garlic - choose according to your taste.
4. Dill cut or disassemble.
5. We spread all the ingredients, alternating. Fill with hot water.
6. Create oppression (see how to do this in the recipe below). Leave warm until cool. We store the finished snack in the refrigerator, in a jar.

Simple salted cucumbers in a package

The easiest option is how to cook light-salted cucumbers in a bag. Only three ingredients available, and what a great taste! It is especially good to add dill grown on your site. Umbrellas of this dill give a special piquancy.

• Small cucumbers - 2 kg
• Dill - ½ beam
• Coarse salt - 2 tablespoons

Cooking:

1. Rinse the cucumbers, cut off the tips.
2. Rinse thoroughly with dill.
3. Cut it not too finely or take it apart into twigs.
4. All components are sent in packages. Tie the bags and mix (shake the contents).
5. For best storage, put a serving of cucumbers in a double bag.
6. Fill in the morning and store until the next morning in the refrigerator or after salting, leave it warm for 5-7 hours, periodically shaking.

Piquant salted cucumbers in a pan

The main thing when pickling cucumbers in a quick way is that vegetables do not have to be rolled up. And when cooking in a pan, it is enough to create oppression - press. How to make it? Option one: we select the lid one size smaller, turn it over so that the handle is inside the pan, and not outside, and put something heavy on the lid, such as a stone. The second way: on the pan with cucumbers we set another pan of a smaller size and pour water into it.

• Cucumbers - 2-2.5 kg (per 3 liter pot)
• Water - to close the cucumbers
• Rock salt - 3 tbsp salt
• Sugar - 2 tbsp sugar
• Garlic to taste
• Dill umbrellas - 3 pcs.
• Carnation - 2-3 inflorescences
• Currant leaves - 7-8 pcs.
• Tarragon - 2 stalks
• Bay leaf - 3-4 pcs.

How to cook:

1. We wash the vegetables, cut off the edges.
2. In cold filtered water, dilute salt and sugar until completely dissolved.
3. At the bottom of the enameled container we spread some of the greens and spices, alternating with vegetables.
4. Pour the brine into the container.
5. We close with a pair of currant leaves, but raspberry leaves can also be used.
6. We put the pan in a warm, suitable place, and install a press on top.
7. In a day, salted cucumbers are ready.

Our recipe without seaming. We store handsome men under a usual nylon cover in a refrigerator or cellar.

If you like salted pickles, take a walk under the heading “Easy recipes” - “Homemade preparations”.   You are waiting for the fastest recipes. - from 15 minutes to 2 hours. And extra-crunchy in mineral water - in just 12 hours.

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Ingredients for a 3 liter can / pan

On a 3 liter jar or pan:

• Cucumbers -1.5 kg (about the same size)
• Spice leaves - 4-5 pcs. each:

1. Currants or Cherries
2. Horseradish, preferably with petioles in which all the strength
3. Dill umbrellas, possible with chopsticks and green paws

• Garlic - 4-6 cloves (adjustable to taste)
• Black peppercorns - to taste

For brine:

• Water - about 1.5 liters (preferably NOT chlorinated: from the pump room, spring, settled tap water)
• Salt per 1 liter of water - 1 tbsp. spoon with a slide
• You can add sugar: 1 liter of water - 1 tbsp. spoon without slide

* That is, in our recipe for 1.5 liters of water, put 1.5 tbsp. tablespoons of salt and to taste 1.5. Art. tablespoons of sugar.

The choice of salt for such recipes has nuances: see photo below.

You can easily find the necessary greens in the markets and in large supermarkets. The set is usually called "A bouquet for pickling cucumbers."

How to prepare vegetables for salting

We wash cucumbers, pour cold water and let stand for 1-2 hours. Wash all the leaves, measure out the salt and sugar. We clean and cut the garlic cloves in half.

We cut off the ends from each vegetable. This will allow them to salt out faster. You can prick with a fork in several places - not deeply, for the sake of damage to the skin.

How to stack vegetables in a container.

• Bookmark in a jar (wash clean with soda):   the first layer is preferably made vertical and dense. Further - according to the size, as it turns out.
• Bookmark in the pan (enamel or stainless steel):   also tight, but horizontally flat.

Horseradish can be laid only on top. The remaining spicy foliage and garlic are divided into 2 parts. One part is at the bottom of the can / pan. And the second part of aromatic additives is laid together with horseradish - on top of cucumbers.

We use all the parts in dill and do not cut the stems from the leaves of horseradish. They contain the most substances important for a crisp result.

How much brine do we need? Usually 1.5 liter brine is enough for a 3 liter jar.   If it’s not enough for the selected container, we will cook it again according to the proportion indicated above.

Note that rock salt can produce a “dirty sediment”. We filter it through cheesecloth. Or just gently drain the salty liquid - so that the cloudy sediment remains at the very bottom.

Option number 1. How to salt in a cold way (24-36 hours)

The result is the most colorful and crispy.

For cucumbers about 10 cm, it will take 1-1.5 days to the classic light-salted taste. It is this recipe that gives natural fermentation and probiotic value to the pickled product.

Cooking cold brine:

• We heat half the water and dissolve salt and sugar in it. We combine the warm salt part and the second half of the water, let it cool completely.

What we do with prepared vegetables:

• Fill with cold brine, covering vegetables and leaves. Leave for 8-10 hours at room temperature   - under the towel. Then rearrange in the refrigerator.
• After 24 hours, a great snack is ready to eat.

We store vegetables in the refrigerator. If kept in brine, the cucumbers will continue to salt. If you get it, they will remain perfectly salted. Fresh vegetables can be reported in brine as space becomes available. The brine is quite suitable up to 7-10 days.

Option number 2. How to salt hot (8-12 hours)

The fastest option.

Such cucumbers lose a little color and crunch, but pickling itself is faster. Already after 8-12 hours, vegetables are pleased with pleasant salinity.

Cook and pour the hot brine in the proportion from the recipe above:

• Add salt and sugar to boiling water and mix quickly.
• Let the solution cool before pouring into cucumbers - 3-5 minutes.
• Pour vegetables to cover and at room temperature set the salting to cool - for 6-8 hours.
• Convenient to do at night. In the morning you can taste the cucumbers.

Surely, they will appeal to those who love the most salted options. Per night (8-10 hours)   we will definitely get a decent sample of a traditional snack. Another 2 hours in the refrigerator, so that the vegetables are well cooled, and for dinner you can serve on the table.

All the secrets to classic salted cucumbers

What cucumbers to choose for salting?

We love to visit large bazaars where it is easier to find pickling varieties. With them, our efforts are doomed to success. Distinctive features: thin skin with numerous pimples, hard flesh, often small or medium size (cucumber fits in the palm of an adult).

The most popular varieties are Nezhinsky and Rodnichok. Many others will do as well: Far East, Phoenix, Ambit, Altai, Voronezh, Beregovoy, Impreso and Magnificent.

How to prepare vegetables?

It is advisable to soak in cold water for at least 1-2 hours. You can immediately trim the ends.

How to lay cucumbers in jars?

We sort by size and try to put approximately the same vegetables in a jar. Bookmark - vertical, stable. The first layer always turns out this way, then - as they enter.

Which water is better?

Better NOT chlorinated. This nuance for 200% success has been checked more than once. We were lucky to live near the pump room.

If using tap water, allow the chlorine to weather: stand for 6-8 hours.

What capacity to use?

If it is convenient for you to pickle in a spacious bowl, then choose a pan - enameled or stainless steel. Volume 3+ liters.

If you want traditionally in a jar, then a 3 liter glass and the most ordinary caps are nylon. This recipe is without rolling up. Our cucumbers will be stored in the cold.

How to prepare cans and lids?

We wash the cans and nylon covers with a brush with soda and rinse thoroughly in running water. We do not use any detergents. They are more difficult to wash off, and in finished vegetables a harmful chemical aftertaste may appear.

What spices and leaves are necessary and for what?

The standard choice of spicy additives, tested over the years, is horseradish, oak, cherry and / or currant leaves, dill, and garlic. Sometimes - black pepper peas. Other experiments - how it goes with the purchase and mood.

Oak, currant, cherry and horseradish leaves are responsible for the crunch. At least 2 species must be in the recipe.

For the flavor of umbrellas (inflorescences) of dill - the most powerful option. Sometimes we do without them (ordinary branches).

What else is added to salted cucumbers?

Almost everything people deal with in their breadth of residence. Grape leaves, basil, mint, caraway seeds, oregano, hot red pepper.

An interesting alternative is obtained with an apple. Need a sour or sweet and sour hard variety like Antonovka. For 1.5 kg of vegetables, a small fruit is 100-150 g.

How tasty to use the results of our work?

Any cold soups, salads and snacks. To alcohol and just like that. And all losing weight will appreciate the dish on "Hurray!". Few calories, many benefits and a safe richness of taste during dietary restrictions.

We will be glad to know that salted cucumbers according to the classic recipe with step-by-step photos are now more understandable to you than ever. And that means, soon you will prepare an impeccable sample of naturally fermented pickles. Choose a cold pickle.

Health is delicious!

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