Lightly salted cucumbers recipe crispy in hot water. Crispy lightly salted cucumbers - simple and tasty recipes

Pickles are prepared using a special technology that eliminates the use of vinegar and sugar. As a result, vegetables acquire a unique taste, especially if they are pickled in barrels. But not every house has a cellar that allows you to put a tub of pickles. Many housewives, trying to feed loved ones with such a snack, are looking for an opportunity to prepare it quickly and in small quantities, so that it is possible to store it for some time in the refrigerator. Instant pickles are different from barrel pickles, but they are even less similar to pickled ones. The taste of this vegetable snack is unique, and it makes sense to try it at least once. Moreover, a number of Russian cuisine dishes require the use of salted rather than pickled vegetables.

Cooking features

Many housewives know how to pickle cucumbers. Many have learned to make lightly salted cucumbers in a quick way. But the technology for preparing pickled cucumbers has significant differences. It requires keeping cucumbers for a long time at room temperature in order to ferment them. Natural fermentation subsequently allows cucumbers to be stored in a cool room or refrigerator for quite a long time. Rolled up in jars, you can even keep them in a cool basement until spring. Pickling cucumbers in a quick way has a number of nuances, knowing which even an inexperienced cook can cope with the task.

Select medium-sized and dense cucumbers for quick pickling. Pimpled ones are preferable - they have thin skin, they salt out faster.
Before cooking, cucumbers must be soaked for 2-3 hours in cold water. This will keep them crunchy and make them more susceptible to brining.
To ensure that the cucumbers are salted but not rotten, they should be washed thoroughly, one at a time.
In the process of pickling cucumbers, organic acids are formed. Some materials, when reacting with them, create harmful substances. These materials include aluminum, so containers of them are not used for pickling cucumbers. Enameled pans, glass and ceramic molds, and jars are suitable. Moreover, gourmets claim that cucumbers pickled in a pan and a jar do not have the same taste.
To speed up pickling, place 2-3 pickled cucumbers in a jar or pan with fresh cucumbers. Their presence speeds up the fermentation process.
You can pickle cucumbers hot or cold. If the cold method is chosen, the salt must first be dissolved in water, then pour the brine over the cucumbers. In this case, the sediment formed at the bottom is not used. If you first pour salt on the cucumbers and then pour in water, they will not ferment, but will rot. It is better to take water for cold salting from spring, mineral water, or at least passed through a filter, rather than taken directly from the tap.
It is necessary to place a bowl or basin under the container with cucumbers during fermentation, as foam may form and overflow over the edges.
The warmer the air in the room, the faster the cucumbers pickle.

The shelf life of instant pickles depends on storage conditions. Hermetically sealed, they can last for several months in a cool room. In a saucepan or jar under a plastic lid, they can only be stored in the refrigerator and for no more than a month.

Recipe for quick hot pickling of cucumbers

cucumbers - 1 kg;
garlic - 5 cloves;
water - 1 l;
salt - 40 g;
dill - 2 umbrellas;
horseradish leaves - 2 pcs.;
currant leaves, cherry leaves (optional) - 2 pcs.

Cooking method:

Wash the cucumbers thoroughly, cut off their ends, place in a bowl or pan, cover with cold water, and leave for 1-2 hours.
Cut the garlic into slices.
At the bottom of the pan or other container in which you plan to pickle the cucumbers, place a horseradish leaf torn by hand, a dill umbrella disassembled into small “bouquets,” and a currant and cherry leaf.
Place the cucumbers on the spices, sprinkling them with garlic slices.
Cover with remaining spices.
Boil water, add salt to it, boil for 2-3 minutes until the salt is completely dissolved.
Pour the hot marinade over the cucumbers. Cover with a plate and place a jar filled with water on top.
After 3 hours, the jar can be removed, but it is better to leave the plate - it will not allow the cucumbers to float to the surface.
Leave the cucumbers in a warm room for a day.

In a day, hot-salted cucumbers will be ready to eat. If you are not ready to eat them all at once, put them in the refrigerator - they will not spoil there for at least 2 weeks, but they can last longer, up to a month.

Quick cold pickling of cucumbers

cucumbers - 2 kg;
bell pepper - 0.4 kg;
garlic - 4 cloves;
dill umbrellas - 100 g;
water - 2 l;
salt - 150 g;
black currant leaves - 2 pcs.;
cherry leaves - 4 pcs.;
hot capsicum (optional) - to taste;
pickled cucumbers (optional) - 2–3 pcs.

Cooking method:

Wash the cucumbers and cut off the ends. Soak the fruits for 2-3 hours in cold water.
Wash the bell peppers, remove the seeds and stems. Cut the vegetables into large pieces, dividing each fruit into 4-6 parts with a knife.
Cut the garlic into slices.
Rub the dill between your palms to separate the seeds - only these are needed for pickling cucumbers.
At the bottom of a saucepan or other dish used for pickling vegetables, pour half of the dill, place 2 cherry leaves and a currant leaf. Put 4-6 pieces of bell pepper, 1-2 hot rings.
Lay out fresh cucumbers, placing a few pickled ones between them.
Sprinkle with garlic and dill, place the remaining pieces of sweet pepper and fruit leaves on top.
Add salt to the water and stir thoroughly.
Pour the marinade over the cucumbers, avoiding any cloudy sediment.
Leave in a warm room for 2-3 days: if you added pickles, pickling will occur in 2 days, otherwise you will have to wait three days.
Place the container of pickles in the refrigerator and use them as needed.

You can pickle cucumbers according to this recipe in the refrigerator, but then they will be ready no earlier than in a week, and will have a slightly different taste.

Recipe for quick pickling of cucumbers in jars

Composition (per 3 l):

cucumbers - 1.8 kg;
water - 2 l;
garlic - 10 cloves;
salt - 150 g;
horseradish - 1 leaf;
currant leaves - 2 pcs.;
cherry leaves - 2 pcs.;
black peppercorns - 5 pcs.

Cooking method:

Wash the cucumbers, soak for 2 hours in cold water, after cutting off the ends.
Wash the jar with soda. If you plan to store cucumbers for a long time, the jar should be sterilized.
Add pepper and garlic cloves to the bottom of the jar, place a currant and cherry leaf, and half a horseradish leaf.
Place the cucumbers tightly in a jar, cover with fruit leaves, and place a horseradish leaf on top.
Dissolve salt in water, pour brine over cucumbers. A little brine may remain, it will no longer be needed.

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This is the so-called cold salting method. It takes a little longer, but the cucumbers turn out crispy and flavorful. In addition, it is convenient to place vegetables in a pan and remove them from there.

Ingredients

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

Preparation

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

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

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

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

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This recipe involves pouring hot water: it turns out faster, but the cucumbers crunch a little less than with cold pickling. Getting vegetables out of a jar is not as convenient as from a pan, but you don’t need pressure. Well, the jar does not need to be sterilized.

Ingredients

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

Preparation

Wash the cucumbers and cut off their bottoms. No need to soak. Place dill and peeled garlic at the bottom of a well-washed jar (the cloves can be cut into 2-3 parts).

Stuff the cucumbers into a jar as you would for the winter. Place dill on top and add salt. Pour boiling water over it all and cover with a plastic lid.

Shake the jar well to distribute the salt, and when cool, put it in the refrigerator. After 12–15 hours, lightly salted cucumbers can be served.

Rawlik/Depositphotos.com

The peculiarity of this method is that there is no brine: the cucumbers are salted in their own juice and, as a result, have an excellent crunch. The bag is convenient to store in the refrigerator, you can even put it in a drawer for vegetables and fruits.

Ingredients

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

Preparation

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

Wash the greens, peel the garlic and chop it all, but not too finely. If your household doesn't like basil, use cherry or grape leaves.

Place the herbs and garlic in the bottom of a plastic bag. You can use baking bags: they are stronger.

Place cucumbers on top. Crush the peppercorns - black and allspice - with a knife so that they release their aroma. Sprinkle it and salt on the cucumbers. Close the bag tightly and shake until the ingredients are mixed.

Place the bag in the refrigerator for 3–5 hours, or better yet, overnight.

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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

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.

5. Quick lightly salted cucumbers with mustard

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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 teaspoons salt;
1 teaspoon table vinegar;
¼ teaspoon mustard;
¼ teaspoon 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.

6. Super-crispy lightly salted cucumbers in mineral water

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

Ingredients

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

Preparation

Wash the small pimply cucumbers thoroughly and cut off the ends on both sides. Peel and cut the garlic into thin slices.

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

Dissolve salt in mineral water and pour it over the cucumbers. The brine should completely cover them. Close the container with a lid and put it in the refrigerator for 12–15 hours.

Pickled cucumbers are considered one of the most popular vegetable preparations for the winter. Each housewife prepares them differently. Different proportions of spices, salt, sugar, water, herbs, etc. affect the final taste of the finished product. But the container in which the cucumbers are pickled, many believe, does not matter. Be that as it may, try salting cucumbers in a saucepan and test in practice whether their taste is somehow different from cucumbers pickled in a jar.

The pan for pickling cucumbers should be enameled, without chips or cracks, preferably with a volume of at least 4 liters.

This recipe for lightly salted cucumbers is similar to the way they are usually salted for the winter. The only difference is that you don’t need to roll them up in jars, and they are eaten almost immediately, without having time to be completely salted, that is, in the lightly salted version.

2 kg of small cucumbers;
100 gr. umbrellas or dill seeds;
3 cloves of garlic;
2 bell peppers;
3 currant leaves (black);
4 cherry leaves;
4 tablespoons salt;
1 liter of water.

Step-by-step salting procedure:

Wash the cucumbers thoroughly. If the skin of the fruit is bitter, soak it in cold water for 5 hours (or overnight), then rinse again.
Cut the peeled garlic into thin slices.
Wash the dill umbrellas, currant and cherry leaves, bell peppers (if desired, cut them or use them whole; you don’t have to remove the seeds).
Place 1/2 of the spices, pepper and garlic cloves on the bottom of the pan.
Next, place the cucumbers tightly, trying to leave a minimum of voids (if you shake the pan vigorously, they will settle down better).
Place the remaining pepper, spices and garlic on top.
Pour cold water over the vegetables with salt dissolved in it in advance.
For faster pickling, leave the cucumbers in a warm place for 3 days. If there is no urgency, you can put it in the refrigerator for slow salting.

Hot method of pickling cucumbers in a pan

The only difference between this pickling method and the classic one is that the cucumbers are poured with boiling marinade, not cold. This will significantly speed up the salting process - the next day you can serve freshly pickled cucumbers to the table.

Products needed for pickling:

1 kg of cucumbers;
a set of spices for pickling: dry dill umbrellas, horseradish root and leaves, blackcurrant and cherry leaves;
4 cloves of garlic;
1.5 tablespoons salt;
1 liter of water.

Step-by-step salting procedure:

Wash the cucumbers thoroughly. You can soak them in water for 2-4 hours to make them crispier. Trim the ends.
Wash the pickling spices and peel the garlic (you don’t have to chop it).
Place 1/2 of the spice set on the bottom of the pan, and then tightly pack the cucumbers and garlic.
Place the remaining spices on top.
Dilute the salt in boiling water and, without cooling, pour the brine over the cucumbers.
Leave it warm for a day and you can serve the appetizer on the table.

Pickling cucumbers in a saucepan without vinegar

Cucumbers prepared according to this recipe taste similar to those pickled in a barrel, but without vinegar. You can eat them after 3 days, and if you wish, you can put the ready-made snacks in jars for the winter. It is better to pickle only freshly picked, small fruits.

Products needed for pickling:

1 kg of cucumbers;
pickling set: dill, horseradish leaves or root, cherry leaves and other spices to taste;
a small pod of hot pepper;
a few black peppercorns;
1 liter of water;
50 gr. salt.

Step-by-step salting procedure:

Soak the cucumbers for 2 hours in cold water, then rinse well.
Wash the greens and place them on the bottom of the pan.
Cut the hot pepper into pieces and place on top of the greens.
Dissolve salt in cold water.
Place cucumbers tightly in pots with herbs, pour cold brine and place under pressure.

After 3 days, the cucumbers can be served or stored in jars for the winter. To do this you need:

Drain the brine from the cucumbers and boil;
discard the greens, rinse the cucumbers and place them in sterile jars (1 liter capacity) with peppercorns;
pour boiling marinade;
Sterilize the workpiece for 10 minutes and roll up.

Pickling “barrel” cucumbers in a saucepan

A recipe for those who love barrel cucumbers, but do not have the opportunity to store them. You can also cook them in a saucepan. You can eat them after 14 days. Cucumbers from the “last harvest” are perfect for this recipe; you can also use greenhouse cucumbers. Cooking will not take much time, and you can store the appetizer on the balcony directly in the pan without fear of mold.

Products needed for pickling:

3 kg of cucumbers;
120 gr. salt;
2 liters of water;
2 tablespoons mustard powder;
1 head of garlic;
5 dill umbrellas;
10 currant leaves (black);
10 cherry leaves;
4 bay leaves;
2 leaves of horseradish;
10 black peppercorns;
7 clove buds;
1 pinch of mustard seeds.

Step-by-step salting procedure:

Place thoroughly washed greens on the bottom of the pan.
Peel the garlic, wash it and cut each clove into 3 parts.
Place the garlic, cloves, mustard seeds and peppercorns on top of the greens in the pan.
Wash the cucumbers, trim the tails and place tightly in the pan.
Prepare the brine: completely dissolve the salt in water; put on fire and bring to a boil; let the marinade cool for 30 minutes.
Pour the brine into the pan with the cucumbers. If it does not completely cover the vegetables, add plain boiled water.
Mix the contents of the pan with your hands.
Cover the container with a clean cloth.
Sprinkle mustard powder on top of the fabric and place the pan under pressure.
Place the snack in a cool, dark place for 14 days.

Recipe for lightly salted cucumbers in a saucepan

For this recipe, it is recommended to use small, hard and pimply fruits, preferably of the same size, for better salting. When pouring cold marinade, the cucumbers will be ready in 3 days; with hot marinade, everything will be much faster; 12 hours will be enough. If you soak vegetables in ice water for 2 hours before salting, they will turn out crispy.

Products needed for pickling:

1 liter of settled water;
2 tablespoons salt;
2 kg of small cucumbers;
fresh dill, cilantro, parsley;
dill umbrellas;
horseradish leaf and root;
ground red and black pepper;
hot pepper pod;
mustard seeds;
5 cloves of garlic.

Step-by-step salting procedure:

Cut the stems off the cucumbers and wash the fruits.
Peel, wash and chop the horseradish root, hot pepper, dill and garlic.
Place cucumbers mixed with spices in a saucepan.
Pour brine over the cucumbers (hot or cold to choose from).
Place horseradish leaves on top of the food, completely covering them.
Place a pressure on the workpiece and put it in a cool, dark place for salting.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

The difference between lightly salted cucumbers and salted ones is that they can be prepared much faster and with less salt. The minimum amount for 1 liter of water and 2 kg of vegetables is 1 tbsp. l. with a slide, maximum - 2 tbsp. l. Soy sauce, sugar and vinegar are sometimes used for marinade.

Recipe for crispy lightly salted cucumbers with cold water

Time: 3 days.
Number of servings: 5 persons.
Difficulty: easy.

This is the easiest pickling recipe, but it will take longer. Water can be used both regular and mineral. The finished snack can be stored in the refrigerator for 3-4 months.

Ingredients:

garlic – 1 head;
cucumbers – 1 kg;
salt – 2 tbsp. l.;
mineral or cold boiled water – 1 l;
dill - 1 bunch.

Cooking method:

Dissolve salt in water.
Wash and dry the dill, chop finely.
Peel the garlic, cut each clove in half.
Place half the dill and garlic in liter jars.
Next, pack the vegetables tightly. First cut off the ends and pierce them several times with a fork.
Sprinkle the remaining garlic and dill on top, pour brine to the neck.
Keep at room temperature for 3 days.

Recipe with boiling water

Time: 12 o'clock.
Number of servings: 4 persons.
Difficulty: easy.

Instant lightly salted cucumbers require hot brine. If you make a snack in the morning, then by evening you can already try it. Vegetables are kept in cold brine for 2-3 days.

Ingredients:

oak leaves – 4-5 pcs.;
cherry or currant leaves - 4-5 pcs.;
dill umbrellas – 4-5 pcs.;
black peppercorns - to taste;
cucumbers – 1.5 kg;
water – 1.5 l;
salt – 1 tbsp. l. with a slide.

Cooking method:

Boil water, add salt, stir.
Leave the brine to cool for 3-5 minutes.
Place the vegetables in jars, add water, and seal with lids.
Leave for 6-8 hours, preferably overnight.

Lightly salted cucumbers in a jar

Time: 3 days.
Number of servings: 4 persons.
Difficulty: medium.

For an appetizer for this recipe, it is better not to use salad cucumbers. Ideal fruits for pickling: not bitter, slightly pimply, as in the photo. For a more original taste, you can use red capsicum.

Ingredients:

rock salt – 1 tbsp. l.;
cucumbers – 1 kg;
dill with umbrellas – 1 bunch;
horseradish and currant leaves – 4-5 pcs.;
water – 1 l;
garlic - 4 heads.

Cooking method:

Soak vegetables in cold water for 2 hours.
Peel the garlic, rinse the dill and leaves, place most of it on the bottom of the jar.
Trim the tails of the cucumbers and place the vegetables in a jar.
Place the remaining herbs and garlic on top.
Dissolve salt in water, pour brine over cucumbers.
Leave for 2 days.
Then drain the brine, pour boiling water over everything, cover with a lid.
Wrap it up, leave it for 15 minutes, then drain the water and repeat the procedure again.
Boil the brine one last time, then pour it into a jar and immediately roll it up.
Turn upside down and leave until completely cool.
Cucumbers are crispy and lightly salted; they can be stored until late spring.

Pickling with garlic

Time: 1 day.
Number of servings: 5 persons.
Difficulty: easy.

The crispiest and most delicious cucumbers are obtained when they are cooked in spring water. A popular variety for snacks is Nezhinsky. You should store it in the refrigerator for no more than 5 days, because then the vegetables become too salty.

Ingredients:

horseradish leaves – 4-5 pcs.;
fresh cucumbers – 2 kg;
garlic – 16 cloves;
dill – 2 bunches;
coriander – 2 tsp;
water – 3 l;
salt – 3 tbsp. l.

Cooking method:

Soak the vegetables in cold water for a couple of hours.
Dissolve 1 tbsp in one liter of water. l. salt, boil.
Place a few horseradish leaves, a couple of sprigs of dill, and garlic on the bottom of another pan.
Next add the washed vegetables.
Place the remaining dill on top and sprinkle with coriander.
Pour in the hot brine and press down with a plate.
Leave for a day at room temperature.

Cucumbers in mineral water

Time: 1 day.
Number of servings: 4 persons.
Difficulty: easy.

Brine for lightly salted cucumbers based on mineral water makes them crispier and richer. In addition, since vegetables are not poured with boiling water, they retain most of their beneficial properties.

Ingredients:

mineral water with gas – 1 l;
medium-sized cucumbers – 1 kg;
granulated sugar – 1 tsp;
sea salt – 2 tbsp. l. with a slide;
dill stems and caps - to your taste;
garlic – 5 cloves;
coriander seeds – 1 dessert spoon.

Cooking method:

If the vegetables are large, then cut them into several pieces. Cut off the ends of each cucumber.
Cut the dill into stems and greens, leaving the umbrella intact.
Crush the coriander in a mortar and peel the garlic.
Place half of the spices prepared for the marinade at the bottom of the jars.
Next, pack the cucumbers tightly. Scatter the remaining dill and garlic on top.
Dissolve sugar, salt in mineral water, add coriander.
Pour the brine into jars, cover with a lid, and leave for a couple of hours.
Next, put the pickling in the refrigerator for 6-8 hours.

Instant recipe with sugar in a bag

Time: 6 hours.
Number of servings: 5 persons.
Difficulty: easy.

The lightly salted appetizer according to this recipe has a spicy, sweetish taste. The fruits need to be small so that they fit into the bag. Suitable spices for this dish include horseradish, parsley, and dill.

Ingredients:

sugar – 1 tsp;
cucumbers – 1 kg;
salt – 1 tbsp. l.;
garlic – 1 head;
dill with umbrellas – 1 bunch.

- one of the popular dishes on the holiday table. They are loved by adults and children; they are great for side dishes, meat dishes and drinks. There are many snack recipes, but the most popular are those that are prepared quickly and simply. Let's figure out how to make this simple appetizer so that the gherkins are crunchy and everyone will like them.

Lightly salted cucumbers in cold brine

The first summer cucumbers appear in the garden beds in mid-summer. From this moment you can begin culinary experiments, namely pickling cucumbers using cold and hot water. This is the simplest snack that will diversify your diet and delight you with its unusual taste.

The first priority is to choose the right vegetables: small, strong specimens, freshly picked from the garden, are best suited for pickling. They should be approximately the same size, then they will salt more evenly.

Ingredients

Servings: – + 5

cucumbers 1 kg
garlic cloves 3 pcs.
horseradish 1 sheet
dill 3 inflorescences
salt 2 tbsp. l.
sugar 1 tbsp. l.
water 1 l

Per serving

Calories: 28 kcal

Proteins: 0 g

Fats: 1 g

Carbohydrates: 6.1 g

30 min. Video recipe Print

Cucumbers are washed and left for two hours in cold, but not ice water.

Dissolve salt and sugar in prepared water.

Wash the greens and place about half of them on the bottom of a saucepan or any other container. Place prepared gherkins on top and cover with herbs.

Pour in brine and leave for a day. The main sign of readiness is cloudiness of the liquid and change in color of the peel.

Advice: To make cucumbers pickle faster, you can cut off their ends. But any vegetables take longer to cook in cool water than in hot water, you need to take this into account.

Lightly salted cucumbers in hot brine

If you don’t have much time for salting, you can use the classic method. These cucumbers taste like barrel cucumbers: just right for picnics and holiday dinners.

Cooking time: 60 minutes

Number of servings: 5

Energy value

calorie content – 31 kcal;
fats – 1 g;
proteins – 0.1 g;
carbohydrates – 6.5 g.

Ingredients

cucumbers – 1 kg;
dill – 3 inflorescences;
garlic – 2 cloves;
horseradish leaves – 6 pcs.;
allspice – 1 tsp;
red pepper – 0.5 tsp;
currant leaves – 6 pcs.;
salt – 3 tbsp. l.;
water – 3 l.

Step-by-step preparation

Soak fresh vegetables in water for several hours.
Place some of the horseradish and currant leaves, as well as spices and other herbs, on the bottom of the prepared pan. Top with a layer of cucumbers. Thus, stack all the ingredients until they come to an end. Cover with currant and horseradish leaves.
Put 3 liters of water on the fire. After boiling, dilute salt in it and fill the saucepan with gherkins to the top. For brine, use only rock salt. The optimal amount is 2 tablespoons per liter of water.
Press with a press and leave for several days. To do this, use a plate of suitable diameter, on top of which place something heavy, for example, a jar. Tart, crispy, slightly sour cucumbers as in the photo are ready.

Advice: You can pickle cucumbers in any convenient container, even in a bag. But if the recipe requires the brine to completely cover the vegetables, then it is better to use an enamel pan. There is no need to take a bottle, because you don’t need to roll it up for the winter anyway.

Secrets of crunch and piquant taste

As you can see, there is nothing complicated in the recipes. But sometimes the cucumbers are not as elastic as we would like. To make cucumbers crunchy, you need to know a few secrets on how to prepare lightly salted crispy cucumbers at home with cold brine, and then nothing can overshadow the upcoming lunch!

So, for the “crunch”, cucumbers need to be soaked in cool water for about 3-4 hours. During this time, even slightly limp vegetables will become stronger and more elastic.

The next important factor is water. It is better to take spring or well water, but if this is not possible, then store-bought from a bottle or filtered at home will do.

Some housewives use silver to purify tap water. Whether it will become cleaner or not is debatable, but metals will improve its taste.

To add an interesting aroma and a slightly tart taste, red or black currant berries are added to the cucumber brine. But you need to put it in moderation, since the taste of pickling can be very different from the classic one.

Workpiece storage

Lightly salted cucumbers should be stored in a cool place. Try to eat them within 2 weeks, otherwise they will turn sour. For a small company, two kilograms of vegetables is enough.

Recipes for preparing cucumbers are similar and boil down to soaking with salt and adding spices. But still, every home uses its own favorite option. Try a few classic recipes, then add your favorite herbs and spices. It is quite possible that delicious lightly salted cucumbers will become the highlight of your holiday table.

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