Salted cucumbers are one of the main dishes on our table in the summer.

Classic, quick, spicy, with apples, mustard, chili and even ginger - choose recipes to your taste!

  How to pickle cucumbers: 7 main rules

1. Choose small cucumbers of the same size with thin skin and pimples - these are the ones that are most suitable for pickling.

2. If the cucumbers wilt a little, soak them in cold water (you can add ice) for about 2 hours.

3. To make the cucumbers quicker, be sure to cut the ends or make cuts.

4. To make cucumbers crispy, do not ram them too tightly.

5. For a more uniform salting, it is better to stack cucumbers in a container vertically.

6. Salt is better to take ordinary stone coarse grinding. Iodized salt is not suitable, as it can soften the peel.

7. Salted cucumbers should be stored in the cold for 2-3 days.

Fast salted cucumbers in a package

This recipe is useful in the case when light-salted cucumbers need to be cooked urgently.

Ingredients:
1 kg of cucumbers
   5-10 cloves of garlic
   1 bunch of fresh dill
   1 tbsp. spoon of salt without a slide

How to cook fast salted cucumbers in a package:

1. Wash the cucumbers thoroughly, cut off the tails.

2. Put the cucumbers in a clean food bag.

3. Add garlic cloves cut along.

4. Put finely chopped dill and salt in a bag.

5. Tie the bag firmly and shake well so that the greens, salt and garlic are evenly distributed.

6. Leave the cucumbers in the refrigerator for a period of 30 minutes to 5 hours. Periodically shake the package.

See the exclusive recipe for the incomparable Lara Katsova!

Scented salted cucumbers in hot brine

This method of pickling cucumbers will no doubt appeal to lovers of spicy but delicate snacks.

Ingredients:
1.5 kg of fresh cucumbers
   10-12 cloves of garlic
   4 sheets of horseradish
   7-10 sheets of currant
   1 small bunch of dill
   2 l of water
   4 tbsp. tablespoons of salt without a slide
   1 tbsp. a spoon of allspice (it is better to use a mixture of peppers)
   2 tsp clove buds
   4–5 bay leaves

How to cook fragrant light-salted cucumbers in a hot brine:

1. Wash and chop the cucumbers, chop the garlic cloves lengthwise, thoroughly wash the leaves of horseradish, currant and dill.

2. At the bottom of a clean pan lay half the leaves of horseradish and currant.

3. Put the cucumbers, sprinkling them with chopped dill and garlic.

4. Pour water into a separate pan, add salt, pepper, cloves, bay leaf. Bring to a boil and remove from heat.

5. Pour cucumbers with brine and cover.

6. When cool, put in the refrigerator.

7. After 24 hours, the fragrant light-salted cucumbers are ready.

Salted cucumbers with mustard and chili

These light-salted cucumbers will be appreciated by thrill-seekers. And do not forget to take them with you to the nature to a barbecue or grilled sausages!

Ingredients:
1 kg of fresh cucumbers
   8-10 cloves of garlic
   1-2 peppers
   1 small bunch of dill
   1 teaspoon coriander seeds
   1 teaspoon of zira
   1 liter of water
   1 tbsp. spoon of salt without a slide
   1 teaspoon mustard powder
   2 teaspoon vinegar 9%

How to cook salted cucumbers with mustard and chili:

1. Wash the cucumbers and cut off the ends, cut each clove of garlic lengthwise, cut the chilies into rings.

2. Put the cucumbers in a clean pan or jar, transferring them with dill, garlic, chili, coriander and zira.

3. Add salt to water, boil, remove from heat and stir mustard powder and vinegar.

4. Pour the cucumbers with the resulting brine, cool and refrigerate for 1-2 days under the lid.

Salted cucumbers with apples

Peerless recipe! Apples turn into an excellent snack, and cucumbers are saturated with characteristic apple notes. What you need in the salad, and a little bit of bite, and just crunch on a warm summer evening while talking in a summerhouse.

Ingredients:
2 kg of cucumbers
   4 large sour green apples
   4 sheets of horseradish
   6-8 sheets of currant
   1 bunch of dill
   8-10 cloves of garlic
   1 liter of water
   2 tbsp. a spoon of salt

How to cook salted cucumbers with apples:

1. Cut the ends of the cucumbers, cut the apples into quarters, removing the core.

2. Put the cucumbers and apples in a clean pot or jar, transferring leaves of horseradish and currant, dill and garlic.

3. Add salt to water, boil and pour into cucumbers.

4. Cool and refrigerate for 1 day.

Salted Cucumbers with Ginger

Ingredients:
5–6 large cucumbers
   2-3 cm ginger root
   1 teaspoon of salt
   3-4 teaspoons of sugar
   1 tbsp. tablespoon of vinegar 9% *

* Salt, sugar, and vinegar are best added, focusing on your taste. You can introduce seasonings into cucumbers gradually, tasting the pickle to taste.

How to cook salted cucumbers with ginger:

1. Cucumbers cut into circles or long strips using a peeler. For cutting, you can also use curly knives. If you do not want to cook a salad, cut off the tips from the cucumbers or cut them in half along.

2. Grate the ginger root on a fine grater.

3. Combine the cucumbers with ginger, add salt, sugar, vinegar and mix.

4. Transfer to a clean food bag and leave in the refrigerator for a period of 1 to 10 hours.

Salted cucumbers - a super snack. I want to offer the fastest recipes for making crispy, with a breathtaking smell of dill and garlic, with mustard of pepper and mustard of cucumbers.

They do not cook for the future and are eaten very quickly. No matter how much I try, they are all different. Each mistress has her own chips. In each recipe, you can optionally change the set of spices, put what is at hand. Most importantly, their volume should be no more than 7% of the weight of cucumbers.

They are prepared in pots, banks of various capacities, packages. They are poured with cold, hot brine, and in some recipes they are generally cooked without it. Recently, fast, almost instant cooking options have become very popular. Perhaps I’ll start with them.

  A quick recipe for cooking salted cucumbers in a bag

This recipe, I would call not just quick, but instant. Salted cucumbers can be eaten immediately after cooking. There is no need to cook brine and containers. Cucumbers in the package are prepared very simply and quickly.

Ingredients:

• cucumbers - 1 kg
• garlic - 4 cloves
• soft dill stalks and umbrellas - 50 gr.
• green hot pepper - to taste
• green cilantro - 20 gr.
• salt - 1 tbsp. l
• sugar - 1 tsp.
• black peppercorns - 5-8 peas
• sesame oil - 1 tbsp. l

Cooking:

Cucumbers themselves do not have a pronounced taste and smell. To make them fragrant they must be saturated with aromas of spices.

We wash the cucumbers, dry them, sort them by size. We try to take one size, so they are salted evenly, and the aesthetic appearance of the food plays an important role. And they should be pimply, with dense flesh and without voids inside. We cut off the ends of the cucumbers and cut them lengthwise into four parts.

Young garlic, divide by cloves. Crush them with the flat side of the knife, sprinkle a little salt and chop finely and finely.

Cut the dill greens. It is better to take soft stems, they have more juice. Sprinkle a little salt and finely chop. Instantly stands out the juice and aroma of dill.

Crush black peppercorns in a mortar. And immediately feel its fresh aroma.

That's nothing, now we add the smell of cilantro and hot green pepper. We take these two ingredients in small quantities, finely chop.

Imagine how amazing the smell is in the kitchen! And now we will give this whole bouquet of tastes and aromas to cucumbers.

Now we take a dense plastic bag and send to it all our aromatic mixture, chopped cucumbers. Add salt, sugar and sesame oil.

All! There is very little left. Slice brown bread, pour cold vodka.

Tie a bag, mix all contents and shake vigorously.

We put it on a plate and serve. Smell, aroma and taste are simple - it is impossible to describe in words! Enjoy your meal and drink!

  The recipe for instant salted cucumbers in a pan

Ingredients:

• cucumbers - 2.5 kg
• garlic - 10 gr.
• soft stalks of dill and umbrellas - 100 gr.
• blackcurrant leaves - 10 gr.
• horseradish root - 15 g.
• tarragon - 15 gr.
• coriander leaves, basil - 10 gr.
• red hot pepper - 1 pod
• water - 4 l
• salt - 200 gr
• sugar - 100 gr

Cooking:

We collect cucumbers, sort them by quality and size. We choose with delicate skin with pimples and small black nipples. Rinse thoroughly in two to three waters.

It is best to pickle cucumbers on the day of collection. After soaking them in cold water for 3-4 hours

Greens are also thoroughly washed. We use dill umbrellas, cut the stems into pieces.

Take the leaves and horseradish root. We clean the root and cut into small pieces, you can cut it.

Put the whole red chilli pepper, the seeds must be cleaned.

We clean and divide young garlic into teeth. It is not necessary to peel the peel, it is still young and tender. Crush the teeth with the flat side of the knife.

You can also add leaves of black currant or cherry, oak leaves, celery, tarragon, coriander and other spicy plants.

The whole mixture of spices is divided into three parts.

We take a clean enameled pan of 5 liters, lay the first layer of prepared greens on the bottom.

We cut off the ends of the cucumbers and put them in a pan in bulk, then the second layer of spices, cucumbers on top of it and cover with the rest of the greens.

To speed up the fermentation process, cut off the ends of cucumbers or scald them with boiling water

To prepare the brine, we take 50 grams of salt, 25 grams of sugar per 1 liter of water. We boil water, dissolve the components, add spices. Boil for 3-5 minutes, turn off and cool.

Fill the cucumbers, put a flat plate on top and put a load on it, so that everything is immersed in the liquid.

We cover the pan with a dense cloth and stand at room temperature for 12 hours. After complete cooling, put the pan in the refrigerator, cool the cucumbers. And you can serve it.

  The classic recipe for lightly salted cucumbers on a 3-liter jar

Ingredients:

• fresh cucumbers - how much will go in
• garlic - 4 cloves
• soft stems and umbrellas of dill - 50 gr.
• salt - 60 gr.
• sugar - 30 gr.
• horseradish and blackcurrant leaves - 50 gr.

Cooking:

A classic set of ingredients on a 3-liter jar provides for the mandatory presence of dill and garlic. And to enhance the taste and aroma, you can add basil, savory, cherry or blackcurrant leaves, celery and parsley leaves, coriander. For more crunch - oak leaves and horseradish root. Hot peppers can add red hot peppers.

We wash the freshly picked cucumbers well, cut off the tips. If they were collected a day or two before processing, they should be soaked in clean cold water for 3-6 hours. So they are saturated with water and restore freshness.

In three-liter jars we lay dill, garlic. Cucumbers try to choose one size, so they are better salted, and fill the jar. In this case, the stacking method does not really matter, just try to put them in a jar more tightly.

We prepare a 6-8 percent solution of salt. Fill the cucumbers in a jar, cover the neck with a dense cloth, and leave for fermentation overnight.

It should be noted that depending on the size of the cucumbers, the way they are laid, the amount of brine can be different.

In the morning we send the jar to the refrigerator for cooling, and for dinner, light-salted crispy cucumbers prepared according to the classic recipe are ready. Bon Appetit!

Crispy Cucumbers - Hot Brine Recipe

Cooking with this recipe, I like the most. Cucumbers are ready in a day and when stored in the refrigerator, you can eat them for a whole week.

The whole cooking process is similar to the recipe for quick cooking lightly salted cucumbers in a pan. We reviewed it above.

Only we will fill the cucumbers with hot brine. Then leave at room temperature overnight. In the morning we set to cool in the refrigerator. And already by dinner you can serve them on the table. And to make them crispy - do not forget to soak them, cut horseradish root, add oak leaves.

In this video you can see for yourself how to do it.

Procurement continues, we will meet next time. In the comments you can share your interesting recipes and wishes.

Summer pleases us not only with excellent weather, but also with a fresh harvest. Surely, many missed the small, crunchy, fragrant cucumbers! When the long-awaited summer cucumbers finally appeared, we begin to want to experiment, because just fresh cucumbers, although tasty, are quickly boring. We ate salted and pickled cucumbers in the winter, but now we just want to diversify their fresh taste. A great way to preserve freshness and experiment with taste is to cook fast salted cucumbers.

There are a huge number of ways to cook light-salted cucumbers, but most recipes involve cooking for at least a day, and after all, you usually want a tasty one here and now. Fast salted cucumbers are called fast, because their cooking time is only from 20 minutes to 2-3 hours! Therefore, for each feast, you can not limit yourself to any one recipe, take note of the several recipes below, and let the cucumbers on your table have a bright taste and variety.

Before you take up the practice and cook fast salted cucumbers, you need to familiarize yourself with the theory. In total, there are three ways to cook light-salted cucumbers: in brine, in their own juice and the “dry” method, when cucumbers are salted without brine and are ready for use after 1-2 hours maximum. It is worth trying to cook cucumbers for each of them, since the taste of cucumbers prepared in different ways will be different. For the preparation of fast salted cucumbers, it is better to choose small, strong cucumbers with a thin skin, bright green color and pimples. Overgrown and overripe cucumbers can be used to prepare light-salted cucumbers in their own juice. If the cucumbers are not just collected from the garden, it is better to pre-soak them in cold water. Before cooking, do not forget to cut off their tips, so the cucumbers will cook faster. If you want salted cucumbers to be crispy, you should not put them tightly in a jar. Salt should not be used iodized, but ready-made salted cucumbers should be stored in the refrigerator for no more than 2-3 days.

Ingredients:
  500-600 gr. fresh cucumbers
  1-3 cloves of garlic,
  2/3 tsp fine salt
  dill umbrellas.

Cooking:
Wash the cucumbers well, cut them in half or in quarters, put in a deep bowl. Peel and slice the garlic and add to the cucumbers, dill can be cut or put whole umbrellas. Salt and mix by hand so that all ingredients are evenly distributed. Put everything in a bag, let the air out of it and tie it. Leave at room temperature for 1 hour. After an hour, fast salted cucumbers can be tasted.

Salted cucumbers in a container

Ingredients:
  fresh cucumbers,
  greenery,
  2 cloves of garlic,
  allspice,
  black pepper,
  salt.

Cooking:
  To prepare fast salted cucumbers according to this recipe, you will need a plastic container with a lid. Cut the greens and lay it on the bottom of the container. Crush the garlic with the handle of a knife and add to the greens. Add crushed peas of black and allspice there. Cut the cucumbers in half lengthwise, put in a container and salt. By the amount of salt you need to focus on your taste, for this, imagine how much salt you take to eat fresh cucumber, increase this amount by about 4 times and salt the cucumbers in a container. Close the lid tightly and shake it well. The contents of the container will beat against each other, as well as against the walls of the container itself, as a result of which cucumbers will emit a large amount of juice, which will dissolve the salt. After 10 minutes, the cucumbers will be half in the brine from their own juice, green juice and salt. If you want cucumbers here and now, and there is no strength to endure, then shake the container for another 15-20 minutes. If you can wait a bit, then leave it at room temperature for about 1 hour, then rinse off excess salt from cucumbers and serve.

Fast salted cucumbers with zucchini

  Ingredients:
  1 kg of cucumbers,
  1 kg of young zucchini,
  3 tbsp salt
  1 tsp Sahara,
  3 leaves of cherry
  5-7 blackcurrant leaves,
  2 sheets of horseradish
  1 bunch of dill with umbrellas,
  3-5 cloves of garlic.

Cooking:
  Wash, dry and trim the cucumbers. Zucchini peel and cut into circles. Cut the leaves of cherry, currant and horseradish, chop dill and garlic. Put all the ingredients in a container or pan, close the lid and shake well for 5 minutes. Leave it warm for 1 hour, then refrigerate for 2 hours.

Fast salted cucumbers with lime juice

Ingredients:
  1.5 kg of cucumbers,
  1 bunch of dill with umbrellas,
  6-7 peas of black pepper,
  4-5 peas of allspice,
  4-5 sprigs of mint
  4 limes
  1 tsp Sahara,
  3.5 tbsp salt.

Cooking:
In a mortar, crush peas of black and allspice with sugar and 2.5 tbsp. salt. Wash the limes well, dry them with paper towels and remove the zest. Add the zest to a mixture of pepper, salt and sugar. Squeeze lime juice. Finely chop the dill and mint, you will need not only leaflets but also stems. For cucumbers, cut the ends and cut each cucumber lengthwise into 2-4 parts. Put the cucumbers in a deep plate, sprinkle with a mixture of mortar, pour lime juice and mix. Then sprinkle with the remaining salt and chopped herbs, mix again. Leave the cucumbers at room temperature for 30 minutes. Before serving, shake off excess salt and greens from cucumbers.

Acid Sliced \u200b\u200bFast Salted Cucumbers

Ingredients:
  1 kg of fresh cucumbers,
  5 cloves of garlic,
  1 bunch of dill
  ½ tsp ground coriander
  4 tbsp vegetable oil
  2 tbsp 9% vinegar
  1 tsp black peppercorns,
  salt.

Cooking:
Wash the cucumbers, dry and cut lengthwise into 2-4 parts. Put the cucumbers in a container or pan, add salt, pepper, finely chopped greens, coriander, garlic crushed with a knife blade, vegetable oil and vinegar. Close the container lid and shake vigorously several times. Leave at room temperature for 10 minutes, then shake again and refrigerate for 30-40 minutes. If, after this time, the cucumbers do not seem ready, you can leave them in the refrigerator for another 20-30 minutes.

Chinese Fast Salted Cucumbers

Ingredients:
  3 large cucumbers,
  1 pod of red hot pepper,
  3-4 tbsp soy sauce
  2-3 tbsp rice vinegar
  4 cloves of garlic,
  salt.

Cooking:
  Wash the cucumbers, dry and cut into 1 cm thick circles, put them in a dense clean bag, add soy sauce, salt, rice vinegar, tie the bag and beat it off with a rolling pin. Finely chop the garlic and red hot pepper and add to the cucumbers after 20 minutes. Shake the bag well for 1-2 minutes and leave it in the refrigerator for 1 hour.

Fast salted cucumbers with grated horseradish

Ingredients:
  700 gr overgrown cucumbers
  1 kg of small fresh cucumbers,
  ½ tbsp. grated horseradish
  1 bunch of greenery
  1 tsp dill seed
  1 tbsp salt.

Cooking:
Wash overgrown cucumbers and grate on a coarse grater. Chop the greens finely and add to the cucumbers. There, add grated horseradish on a fine grater. Add salt and dill seeds, mix thoroughly. In a deep container lay a layer of the resulting cucumber mixture, lay a layer of cucumbers cut in quarters on top, lay the cucumber mixture again, continue to alternate the layers. Cover the container and put in the refrigerator for 2-3 hours. If you want the taste of horseradish to be felt more distinctly, leave the cucumbers in the resulting mixture for a day.

Salted cucumbers are prepared quickly and simply, and their summer taste and aroma will become an ornament of any feast. Fast salted cucumbers - a real find for those who do not like to wait long, delicious crispy cucumbers prepared according to quick recipes, you can start eating almost immediately after pickling! You can treat yourself and your loved ones with such cucumbers not only at home, but also in nature, for example, while grilling kebabs or baking potatoes on charcoal. Do not put off cooking this delicious summer snack for later, because the season of fresh cucumbers has already come!

July is the time when cucumbers have ripened at the dachas in central Russia. Salads, and just crunching with fresh cucumber - this is certainly good. But the most important task of cucumbers is completely different - they simply have to be consumed with light-salted.

Moreover, it is much easier to cook light-salted cucumbers than salted cucumbers for the winter.

Which cucumbers to choose?

  Small, strong, thin-skinned, bumpy. In the suburbs one of the best varieties is Nezhinsky. Of course, they should not be yellow and bitter. Trying is a must.

Cucumbers freshly picked from the garden are best suited for salting. So if you don’t have your own cottage, it’s better to buy vegetables in the country.

Important! For lightly salted, unlike salted, you need to take approximately the same cucumbers, then they will be evenly salted. When we pickle cucumbers for the winter, this is not so important, because they are in the brine for a long time.

What water to choose

Water is one of the most important components of any canning, but for cucumbers it is especially important. It is best to take spring water. In the end, not so much of it will be needed: soak the cucumbers and make a pickle. Two five-liter bottles or one bucket is enough for 5 kilograms of vegetables.

If spring water is not available, you can take bottled or filtered tap water. Pour it into enameled dishes, put a silver spoon and something copper on the bottom, close the lid and let stand for a couple of hours. Metals will slightly improve the taste of water.

Tableware

You can do it in a glass jar, but more conveniently - in a saucepan. Enameled, of course. A ceramic or glass container may also be used. It is more convenient to lay cucumbers in a pan, it is more convenient to take them out of there. In addition, you still do not need to roll into the bank.

You will also need a lid or a large plate, which you can squeeze cucumbers inside the pan. And oppressed. You can just take some jar or other containers filled with water.

Soak - required

  And to pickle, and in order to cook light-salted, cucumbers must be soaked. In the process of soaking, they become crispy and stronger. In 3-4 hours, the cucumbers will become strong and resilient. Even if you just collected cucumbers from the garden, anyway - you need to soak it up.

Herbs and spices

Dill, currant leaves and necessarily horseradish leaves. Currant gives crispiness and creates a flavor, and horseradish, in addition to an unforgettable taste and smell, protects cucumbers from mold. In addition, it disinfects.

In hot brine, you can add bay leaf and peppercorns (black, allspice).

Salt

Not iodized, not marine. Better coarse, rock salt. Small for canning is not taken, from it vegetables can become soft. Usually put 2 tbsp. per liter of water.

What else can I add?

  The faithful companions of pickles are apples and currants, both black and red. They will give an interesting aroma and subtle acidity. But be careful, as the classic light-salted taste of cucumbers can change, so you need to put berries and fruits very slightly.

How much to wait

In hot brine, cucumbers will be ready in a day. With cold - 2-3 days.

How to keep cucumbers light-salted longer

After the brine cools down and the cucumbers stand for 4-5 hours, it is better to put them in the refrigerator. In the cold, the fermentation process slows down, and cucumbers remain salted longer.

But they will gradually turn into salty ones anyway. So it’s better to cook a little. You can add fresh cucumbers to the finished brine as you eat those that were in it. New cucumbers will taste slightly different, but they will also pickle.

Salted Cucumber Recipe

5 kg of cucumbers

7-10 branches of dill with umbrellas

1 head garlic

30 horseradish leaves

4 tsp allspice peas

2 tsp red pepper peas

Currant leaves

6 tbsp salt

Step 1. Wash the cucumbers and soak in cold water for 2 hours.

Step 2. Cut the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves whole.

Step 3. In the enameled pan put the horseradish leaves at the bottom, then part of the chopped herbs and spices. Lay a layer of cucumbers. On top again, herbs and spices, then cucumbers. The last layer is whole leaves of horseradish.

Step 4. In 3 liters of hot, but not brought to a boil, water, dilute salt and pour cucumbers. Press with a press. Leave for 2 days.

Fast salted cucumbers

  Recipe 2 kg of cucumbers

10 peas of black pepper

5 peas of allspice

1 tsp Sahara

Coarse salt

A bunch of dill stalks

Step 1. Grind the pepper in a mortar with sugar and 2 tbsp. coarse salt.

Step 2. Remove the zest from the lemons and add salt and pepper to the mixture. Squeeze juice from lemons.

Step 3. Dill chop.

Step 4. Wash the cucumbers, soak for 1 hour. Then cut the tails on both sides.

Step 5. Do not hit too hard on each cucumber with a pestle or the handle of a heavy knife so that the cucumber is cracked, and then cut each cucumber across into several parts.

Step 6. Sprinkle cucumbers with salt and pepper, pour over lemon juice and mix. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Blot the salt with a paper towel before serving.

If you hurry very hard, do without soaking. Then cucumbers can be salted in about an hour.

Cucumbers in the package

Salted cucumbers in a package Photo: AIF / Ekaterina Tyunina

  Recipe 1 kg of cucumbers

a small bunch of greens (dill umbrellas, fresh leaflets of horseradish, currant, cherry)

3 cloves of garlic

1 tbsp coarse salt

1 tsp caraway seeds (optional)

Clean plastic bag or plastic container with a tight lid

Step 1. Dill and leaf tear with your hands, put in a bag.

Step 2. Cut the tails of the cucumbers, send also in a packet.

Step 3. Squeeze the garlic through a garlic press (can be chopped with a knife).

Step 4. Mash caraway seeds in a mortar with a pestle or use a rolling pin.

Step 5. Add salt, caraway and garlic to the bag, tie firmly and shake well, so that the cucumbers are completely mixed with the rest of the ingredients.

Step 6. Put the bag on a plate and put in the refrigerator for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.