Summer has come - the time for light salads and fresh natural vegetables from the garden. Without exaggeration, we can say that the most common salad in the summer is a mix of tomatoes and cucumbers. At this time, vegetables have a tender, fleshy, sweetish texture, in contrast to hard winter greenhouse vegetables. In general, you need to seize the moment and enjoy the taste. But having tasted the summer freshness, you always want to add a touch of piquancy to the summer taste sensations. Lightly salted cucumbers give us exactly this note. Moreover, it is not only tasty, but also healthy. Lightly salted cucumbers are fermented products, that is, enriched with digestive enzymes as a result of natural fermentation. Goodbye heaviness and bloating in the stomach. They can be eaten on their own or added to many summer salads.

What do you need for lightly salted cucumbers? In the second half of summer, pickling kits begin to be sold in markets: bundles of cherry leaves, currants, horseradish, dill inflorescences, and garlic from a new harvest is already appearing. But at the beginning of summer, the cucumbers are already there, but the pickling kits have not yet grown. What to do, where to get seasonings and spices during this period, because you already want to eat lightly salted cucumbers. In fact, there is no need to wait for grandmothers to start selling pickling herbs at the market, because any chain supermarket has a dried spices section where you can find seasoning for pickling cucumbers all year round. What analogues to grandma's sets are there in the store? Instead of dill inflorescences, dill seeds are suitable. Instead of cherry and currant leaves, you can use tarragon or, as it is also called, tarragon. Garlic is sold all year round. And the rest of the spices are bought in dried form. Yes, and you also need salt.

Delicious lightly salted cucumbers in a 3-liter jar

The universal utensil in Russia for pickling cucumbers is a three-liter jar. And more containers are not needed, since the pickling process continues continuously, then in a large container the first cucumbers will be lightly salted, and the last ones will be over-salted. A three-liter jar is just enough to have time to eat lightly salted cucumbers. In addition, glass is the most chemically neutral material; no unnecessary flavors will transfer into the brine. The only recommendation is to take a jar with a wide mouth for a screw cap. The seaming jar has a narrow neck - only for a woman's hand. And a man’s hand calmly fits into the wide screw throat. Women can easily instruct men to wash the jar, and men can always get a lightly salted cucumber themselves without any problems.

For a three-liter jar, about 2 kg of cucumbers is enough. There will be more small cucumbers, and fewer larger cucumbers. It is better to take 3 kg of cucumbers with a reserve. Pickle as much as will fit in the jar, and eat the remaining cucumbers fresh.

So, we have already figured out that to pickle a three-liter jar, you need to buy at least 2 kg of cucumbers on the market, and also have a three-liter jar with a wide neck. You also need to go to the nearest chain store, such as Auchan, Perekrestok, Pyaterochka or any similar one, and buy the following ingredients there: 1 head of garlic, a bag of dill seeds, a bag of tarragon, a bag of bay leaves, a bag of cloves, a bag of black and allspice peas, a bag of mustard beans, a bag of coriander beans, a pack of salt.

Now that you have everything you need on hand, you can start actually pickling the cucumbers. The cucumbers need to be washed and placed in a three-liter jar. This is how we measure the required number of cucumbers. The remaining cucumbers can be safely put in the refrigerator so as not to interfere. Pour cold water into a jar with cucumbers and leave for 2-3 hours. It is this technological technique of soaking in water that allows lightly salted cucumbers to turn out crispy and not wrinkled.

Before pickling, the cucumbers are kept in water for 2-3 hours.

How to prepare brine and how much salt to add for lightly salted cucumbers?

While the washed cucumbers are soaking in clean water, you need to prepare the brine. When preparing brine for lightly salted cucumbers, the main thing is the amount of salt per volume of water, plus in our case dill seed and tarragon, which are not boiled and placed in a jar separately. If instead of tarragon and dill seeds you use a set from the market: cherry leaves, currants, horseradish, dill inflorescences, then it is also better to boil them in brine. Other seasonings and spices are added depending on taste preferences. For a three-liter jar, you need to prepare 2 liters of brine, that is, you need to pour 8 glasses of cold water into an enamel pan and pour 4 tablespoons of salt into it. Add all the herbs and spices there, except for garlic, dill and tarragon - they are placed directly in the jar when adding cucumbers. Bring the resulting brine to a boil, boil for 3 minutes and cool (leave to cool). During the 2-3 hours while the cucumbers are soaking, the brine will cool down to room temperature. Before the next stage, you have 2-3 hours to rest or do other things.

Pour water into an enamel pan, add spices and salt, boil for 2-3 minutes

Ingredients for 2 liters of brine for lightly salted cucumbers (for a 3-liter jar):

• 2 liters of water;
• 4 tbsp. spoons of salt;
• 3-5 clove buds;
• 3-5 peas of allspice;
• 3-5 black peppercorns;
• 1-3 teaspoons mustard seeds;
• 1-3 teaspoons coriander seeds;
• 1-2 bay leaves.

All spices for pickling cucumbers are sold in grocery stores all year round

How to put cucumbers in a jar?

2-3 hours passed, the cucumbers got wet, the brine cooled down. Now is the time to put the cucumbers in a three-liter jar, add the remaining spices and pour in the brine.

So, we take our jar, drain the water into the sink, and take the cucumbers out into an enamel dish. The jar is empty again and ready for the process of final placement of cucumbers for pickling.

For the final stage we will need the following ingredients and equipment:

• empty three-liter jar;
• 2 kg of soaked cucumbers;
• 2 liters of cooled brine;
• 6-9 cloves of garlic;
• tarragon bag 10 g;
• bag of dill seeds 10 g.

If the market does not sell currant, cherry, or horseradish leaves, they can be replaced with dill seeds and tarragon

To begin, separate the required number of cloves from a whole head of garlic. It is not necessary to clean the cloves; they need to be pressed down with the flat part of the knife blade. Take a three-liter jar and pour some dill and tarragon seeds into the bottom, put 3 crushed cloves of garlic in it. Also, from the pan with brine, put boiled spice grains (pepper, cloves, mustard, coriander, etc.) on the bottom of the jar. The total amount of spices must be divided into three parts, since they will be added to the jar three times.

Before putting the cucumbers, put the spices at the bottom of the jar

Line 1/3 of the jar with cucumbers as tightly as possible and again add a layer of dill, tarragon, garlic and spices from the brine.

Second layer of spices in a jar of cucumbers

Again, tightly fold the cucumbers into 2/3 of the jar, add the remaining spices and garlic and add the cucumbers to the top of the jar. Fill the jar with brine up to the neck. The top of the jar can be covered with a small glass saucer in the form of a bowl. It will allow released gases to pass through and protect against debris and flying insects. This completes the process of adding cucumbers for pickling. The jar can be left at room temperature for 3-4 days, during which the fermentation process will occur, giving the cucumbers a unique lightly salted taste. After 3-4 days, the cucumbers will be ready to eat and you can eat them with pleasure.

After filling the jar with cucumbers, fill the brine to the brim

Summer is in full swing and it's time to think about creating delicious homemade preparations for the winter. Pickled cucumbers are one of our favorite winter treats. Today I will tell you how you can make delicious homemade instant pickles.

A clear and easy step-by-step recipe suitable even for beginners in canning. You can prepare quick pickles in just a few hours.

Ingredients:

• fresh cucumbers - 1 kilogram;
• pickled cucumbers – 2 pieces;
• garlic – 1 head;
• black peppercorns - to taste;
• granulated sugar – 1 tbsp;
• salt – 2 tbsp;
• water – 1 liter;
• greens for marinade (blackcurrant leaves, horseradish leaves, cherry leaves, etc.) - to taste.

Use the herbs and leaves you like as aromatic spices for the marinade. If you have never rolled cucumbers before, I recommend starting with a mixture: dill, black peppercorns, horseradish leaves and black currant leaves.

How to pickle cucumbers quickly and tasty

Rinse the cucumbers thoroughly, cut off the tails or simply carefully peel the skin off the “butts” and cover with cold water.

Let the cucumbers steep in water for 3-4 hours at room temperature. The more the cucumbers are infused, the faster the brine will “take” them.

Place the soaked cucumbers and herbs for the marinade in layers in a three-liter jar. You can arrange the cucumbers and herbs for the marinade randomly, not in layers - at your discretion. The main thing is to distribute all the ingredients evenly so that homemade quick pickles have the same even taste.

Add a few pickles to the jar. This is done so that fresh cucumbers “set” faster.

Boil water in a separate saucepan. Add salt and sugar to it, mix thoroughly. Pour boiling brine over the cucumbers and cover with a lid.

You can try homemade instant pickles just a few hours after you pour boiling water over everything. I recommend rolling them in the morning, then by evening they will be ready. If you want to cook lightly salted cucumbers, then simply pour the marinade directly into the pan with soaked fresh cucumbers and do not add salted ones. Bon appetit!

1. Pickled and pickled cucumbers are not the same thing. To prepare the former, vinegar or citric acid is used, and for the latter, only salt.

2. Previously, cucumbers were pickled in wooden barrels, but now this method is rarely used. It is much more convenient to salt vegetables in ordinary glass jars. Moreover, the cucumbers turn out to be as tasty as barrel cucumbers.

3. There are two methods of pickling: cold and hot. In the first case, the vegetables are poured with cold water, and in the second, most often first with cold water and then with hot infused brine. Jars of cold-pickled cucumbers are closed with nylon lids and stored in the cold. And jars of cucumbers filled with hot water are rolled up with iron lids and can be stored at room temperature.

4. To make the pickles firm and crispy, soak them in ice water for 3-4 hours. You can keep it longer, especially if the cucumbers are purchased.

5. Vegetables and herbs need to be washed, and jars and lids need to be sterilized.

6. After filling the cucumbers with cold water, it is better to place a wide dish or basin under the jar. This is just for convenience: due to fermentation, liquid may leak through the lid.

7. Pickles will be ready in at least a month.

How to cook pickles

All ingredients are designed for one 3 liter jar. You will need about 1–1½ kg of cucumbers and approximately 1–1½ liters of water for the brine.

However, it is better to determine the exact quantity experimentally: the cucumbers must be compacted very tightly, and the jar must be filled with water to the very edge.

A very simple recipe that does not take much time and effort. The cucumbers will turn out excellent.

The salting method is cold.

Ingredients

• 2 leaves of horseradish;
• 2 cherry leaves;
• 2 dill umbrellas;
• 2 cloves of garlic;
• ½ hot pepper - optional;
• cucumbers;
• 3 tablespoons salt;
• water.

Preparation

Place horseradish, currant and cherry leaves, dill and coarsely chopped garlic and pepper on the bottom of the jar. Pack the cucumbers tightly into the jar.

Dissolve salt in a glass of water. Fill the cucumbers with clean cold water up to half the jar. Then add the saline solution and fill the jar completely with cold water. Close the jar with a tight nylon lid and immediately put it in a cool place.

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Vegetables will give cucumbers an unusual, pleasant aroma. And in winter, salted carrots and peppers can be used to prepare or decorate other dishes.

The salting method is hot.

Ingredients

• 3 carrots;
• 1½ bell pepper;
• ½ hot pepper;
• 1 horseradish root;
• 2 dill umbrellas;
• cucumbers;
• 8–10 cloves of garlic;
• 7 black peppercorns;
• 7 peas of allspice;
• 2½ tablespoons salt;
• water.

Preparation

Cut the carrots into circles, small slices, and hot peppers into small pieces. Place coarsely chopped horseradish root and dill at the bottom of the jar. Tamp the cucumbers into the jar, alternating them with carrots, garlic and all types of peppers.

Dissolve salt in clean cold water and pour it over the vegetables. Close the jar with a nylon lid and leave for 3 days at room temperature. Then pour the brine into a saucepan and bring to a boil.

There is no need to wash off the resulting white coating from cucumbers. Pour boiling brine over them and seal the jar. Place it upside down and cover with a warm blanket until it cools completely.

Thanks to mustard, the cucumbers will acquire a slight spice, and the remaining ingredients will make them very fragrant.

The salting method is cold.

Ingredients

• 2 dill umbrellas;
• 1 horseradish leaf;
• 3 black currant leaves;
• 3 cherry leaves;
• cucumbers;
• 3 cloves;
• 3 tablespoons salt;
• 1 tablespoon dry mustard;
• water.

Preparation

Place dill, horseradish, currant and cherry leaves on the bottom of the jar. Tamp the cucumbers, alternating them with garlic. Leave some space at the top of the jar.

Pour salt and mustard into the jar. They will just take up the space left above. Fill the cucumbers with clean cold water. Close the jar with a nylon lid, shake slightly and place in a cool place.

Vodka will make the cucumbers even crispier and more flavorful, without being saturated with alcoholic taste.

The salting method is hot.

Ingredients

• 3 dried bay leaves;
• 3 leaves of horseradish;
• 1 dill umbrella;
• 2 cloves of garlic;
• cucumbers;
• water;
• 3 tablespoons sugar;
• 2 tablespoons salt;
• 100 ml vodka.

Preparation

Place bay leaf and horseradish leaves, dill and garlic on the bottom of the jar. Tamp down the cucumbers. Dissolve sugar and salt in clean cold water and pour over the vegetables. Pour vodka on top.

Cover the jar with gauze or a lid with holes. Leave the jar in a dark place at room temperature for 3 days, regularly removing foam from it.

On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour boiling brine over the cucumbers and roll up the jar. Turn it over, wrap it in a blanket and wait until it cools completely.

Cucumbers are lightly sour and have a subtle bready taste.

The salting method is hot.

Ingredients

• water;
• 2 tablespoons salt;
• 60 g rye bread;
• 5 dill umbrellas;
• cucumbers

Preparation

Pour water into the pan, dissolve salt in it, bring to a boil and cool. Break it and place it on the bottom of the jar along with the dill. Cut the ends off the cucumbers and place the vegetables in a jar.

Pour in the cooled brine, close the jar with a nylon lid and leave at room temperature for 3 days. On the fourth day, drain and strain the brine. Bring it to a boil and pour it over the cucumbers. If there is not enough brine, add regular boiling water to the jar.

Roll up the jar, turn it upside down and cover with a warm blanket.

• Cooking time: 15 minutes -24 hours
• Type of dish: Quick pickles
• Complexity: For a beginner

At the very beginning of autumn, there comes a time in my family when fresh cucumbers are already a little boring, and it’s too early to open pickled ones. It's time for light salts, which both adults and children adore. Today I will tell you how to quickly and tasty pickle cucumbers at home in different ways: in a pan, in a jar and even in a bag.

Lightly salted cucumbers in a jar in brine

Lightly salted cucumbers are prepared quickly compared to classic pickling. There is no need to sterilize anything, roll it up and wait for the cold winter to open the jar.

Note to the owner! There are several ways to prepare delicious cucumbers: dry, cold and hot. The names speak for themselves. With the dry method, we use only salt and spices; with the cold method, we do not heat the brine; with the hot method, we season it with boiling water.

Prepare freshly salted cucumbers in a liter jar. You can pickle cucumbers in a container of any size, then multiply the amount of ingredients according to the size of your jar.

Ingredients for pickling per 1 liter jar:

• Fresh cucumbers - to fill the jar;
• Dill seeds in umbrellas - 1 piece;
• Garlic - 2 cloves;
• Rock salt - 1 tbsp.

Rinse the cucumbers and even soak them in cold water. Remove the butts and noses. Prepare the jar. Just rinse it with tap water, no need to invent extra work for yourself and sterilize it.

Garlic can be coarsely chopped to enhance its aroma. Sometimes the recipe even suggests grating it. Place garlic and dill umbrella at the bottom of the jar. Now it’s the turn of the cucumbers: place the vegetables in the jar vertically to evenly pickle the fruits.

Advice! Use pimply varieties of cucumbers. Size matters! Choose medium-sized fruits. Cucumbers that are too large will not be firm and will lose their characteristic lightly pickled crunch, while small ones are more suitable for pickling for the winter.

Pour salt into a jar filled to the top and pour boiling water over it. Don't worry, the jar won't crack. Close it with a nylon lid. It is very convenient to store such cucumbers in a jar with a twist.

The salt should dissolve, so after the jar has cooled, shake it well just in case. For pickling, cucumbers need 1 day.

On a note! For the first day, vegetables in brine can stand at room temperature. When the pickling is finished, store the cucumbers in the refrigerator. Due to the lack of vinegar in the recipe, the shelf life is only a couple of weeks, but they are unlikely to be left over the next day.

Instant lightly salted cucumbers with mustard

Mustard powder is also useful for quickly pickling cucumbers.

On a note! With the dry pickling method, cucumbers are pickled in their own juice and absorb more of the aroma of spices. It will take 2 days to prepare, but the result is worth the wait.

If you cook in the summer, then there is no such thing as too much greenery. Add finely chopped dill and parsley to the recipe. In winter, you can use frozen greens.

You will need:

• Fresh cucumbers - 7-10 pcs;
• Rock salt - 1 tbsp. with a slide;
• Sugar - 1 tbsp;
• Mustard powder - 0.5 tbsp;
• Garlic - 4 cloves;
• Vegetable oil.

Don't be surprised that there is sugar in the recipe. But it costs a little less than salt. Sweetness is needed to enhance the taste of mustard.

Prepare the vegetables, wash and trim on both sides. Cut lengthwise into 4 pieces and place in a bowl. Crush the garlic, chop it on a grater and grate each piece well. To infuse the cucumbers with garlic flavor, spread the spices with your hands. Add mustard, sugar, salt and herbs. For dressing, use a tablespoon of oil, stir and cover with a lid or film and leave in a cool place for 48 hours.

The spicy appetizer with mustard is ready. Your guests will appreciate the effort, but try it yourself before all the cucumbers are snapped up.

Instant pickles (not for winter)

There is a way to enjoy salted fruits for dinner. The fastest recipe.

• Fresh cucumbers - 7-10 pieces;
• Garlic - 5 cloves;
• Rock salt - 1 tbsp;
• Cloves - 2 pcs;
• Peppercorns - 2 pcs;
• Currant leaves - 2 pcs;
• Horseradish (leaves, root) - 40 g.

Use a bag for pickling. I advise you to take oven bags as they are thick and the plastic clips will save you from constant tying and untying.

On a note! Do not pickle vegetables with butts. All harmful substances accumulate there. If you are using cucumbers grown in your own garden, you may not need to trim the ends.

The fastest recipe will not take more than 5 minutes to prepare. Place all the spices in a bag, cut the garlic into large pieces, and grate the horseradish root. The more horseradish you add, the spicier and crispier the result will be.

Salt and add spices. You can cut the cucumbers into 4 parts for a more even distribution of salt. Shake the bag well and close with a clip.

If you pickled cucumbers in the morning, you can safely open the package in the evening. These cucumbers are best served with boiled potatoes, chicken or meat. You can also use them to prepare Olivier salad and other salads.

On a note! You can pickle cucumbers in 5 minutes. In this case, you need to finely chop the vegetables and add all the spices. Place in a bag and shake well. Leave on the table for 5 minutes. That's it, the dish is ready. But the taste will be different; this option is more like a salad.

A quick way to pickle cucumbers with celery

Celery is the king of vegetables. It is useful from root tips to stem tips! Did you know that dishes with the addition of greens or celery root become lower in calories? Ladies, write down the recipe! The spicy taste is perfect for preparing an interesting snack.

How to pickle cucumbers in a tasty and quick way? We will need:

• Fresh cucumbers - 1.5 kg;
• Horseradish - 2 leaves;
• Garlic - 5-6 cloves;
• Rock salt - 3 tbsp;
• Cherry leaves - 4 pcs;
• Celery stalks - 70 g;
• Greenery.

Advice! Iodized and sea salt are not suitable for salting. Use regular cookware. The fact is that iodine in salt reduces the ability of salt as a natural preservative. Have your cucumber jars exploded? Perhaps the salt is to blame.

Prepare the cucumbers by trimming the ends. Cut the leaves that you managed to find into pieces. If you can’t find cherries, then use currant or oak leaves.

Finely chop the celery greens and mix with garlic and herbs. Place the leaves on the bottom of the jar, and alternate the greens with cucumbers. When the jar is full, add salt and fill with cold water.

On a note! For the recipe for lightly salted cucumbers, do not pack the vegetables too tightly. For uniform pickling, there should be a small distance between the fruits.

There is no need to shake the jar, just cover it with a cloth or gauze and leave it in a dark place to sour for 3 days. In just a couple of days they will be on your plate.

Which housewives prepare from fresh vegetables. The product contains a minimal amount of calories and can be used in various diets as a separate dish, as well as in pickles and soups. Salting does not require much time, the products are accessible and available in every home. We will look at quick pickling of cucumbers in several options.

Quick pickling of cucumbers

In order to get lightly salted cucumbers you need:

• Wash them
• Soak in water to ensure crispy consistency.
• Place in an enamel pan,
• Pour in freshly prepared brine.

For fixation, you can put oppression on top.

Classic cooking recipes require only 3 ingredients:

prepared vegetables,

Cucumbers are selected the same size, preferably small. Varieties with thin skin and pronounced pimples pickle faster. It is not advisable to use sea and iodized salt; ordinary table salt is sufficient. Coarsely granulated salt gives the fruit a special taste, and fine grinding softens the product every day, reducing crunch.

There are many recipes that allow you to quickly pickle cucumbers and enjoy them a few hours later. All components can be replaced by adding your preferred seasonings to the recipe.

The most preferred recipe by modern housewives is pickling in a bag without brine, which will save time without affecting the taste.

Pickling cucumbers in a bag without brine

Take a dozen washed cucumbers and make small cuts on their surface. The fruits are placed in a plastic bag, a tablespoon of salt, a teaspoon of granulated sugar, several grains of coriander and 2-3 peas of allspice are added there. After tying the bag, you need to shake it to distribute the spices evenly. Leave on the kitchen counter overnight and serve for breakfast.

Pickled cucumbers in a bag with garlic

Cucumbers pickled in a bag with garlic can be used as a base for preparing various salads. Thanks to simple steps, the cooking time for vegetables is reduced to 2-3 hours. Prepared cucumbers in the amount of 10-13 pieces are cut lengthwise and placed evenly. Add 1.5 tablespoons of salt, finely chopped horseradish root, 4 chopped garlic cloves, bay leaf to the bag, shake gently several times.

Hot salting

Hot pickling is rarely used by housewives for whom the bright, rich color of a cucumber is important, for example, as a decoration for some dish. This method requires more time than the first ones. A liter of water must be boiled, pouring a tablespoon of salt into it and stirring until completely dissolved.

Place washed and scalded cucumbers (1 kg) in a container, add a peeled head of garlic and a small pod of hot pepper, tear the tarragon stems and horseradish leaves with your hands. Pour in brine and press down with pressure. After the liquid has cooled, the product is ready for use.

Salting in cold water

Salting in cold water is not very popular due to the time spent, at least two days for infusion. The glass jar is washed and sterilized. 3 garlic cloves, a couple of dill sprigs, and currant leaves are placed on its bottom.

A tablespoon of salt is dissolved in a liter of cold water, the brine is poured into a container. The top layer should be the same spices as on the bottom. The dishes should not be covered; after foam appears, it is removed. Then the workpiece is moved to a cool place, such as a cellar or refrigerator.

To get a product that is immediately ready to eat, cucumbers can be cut into rings, mixed with seasonings and mixed with your hands until the juices are released.

You can add mustard seeds or powder to traditional recipes, use mineral water as a brine, or vinegar. It is best to salt the product in ceramic, enamel or glass containers; it does not affect the taste. Spring water is the priority, while it is advisable to leave tap water for 24 hours.