Hi all! Crispy lightly salted cucumbers with garlic and dill are my weakness. But how to make them quickly? There are a few wonderful recipes. For example, it can be traditionally in a jar, or it can be in a bag. This is what I will tell you in detail today.

Agree, they harmonize wonderfully with any dishes, for example with or baked in the oven. This great snack as for festive table, and for everyday lunch or dinner.

Sometimes I put them in or in instead of fresh. And under the strong ones strong drinks, so generally irreplaceable comrades. They will definitely be in place everywhere.

For pickling, take medium-sized cucumbers with pimples. The most popular variety for this business is “Nezhinsky”. And take rock salt.

They need to be stored in the refrigerator for no more than 5 days, after which they become completely salted.

I would like to start with the most common method. Almost everyone knows about him. Everything is done without brine; they themselves will give a lot of juice. But once you take them out, your mouth will water. This is the scent they give off.

Ingredients:

• Fresh cucumbers – 1 kg
• Salt - 3/4 tablespoon
• Fresh dill, cilantro - bunch
• Garlic - 5 cloves

Preparation:

1. First you need to wash the cucumbers. Then cut off the “butts” on both sides. Pierce them in several places with a fork, on two opposite sides, so they will be better salted.

You can also, if desired, cut them into four slices. This way they will salt even faster.

2. Place our vegetables in a plastic bag. Chop fresh herbs with a knife and sprinkle them on top. Then squeeze the garlic there through a press or simply chop it finely.

3. Tie the bag and put it in a second bag so that the juice that the cucumbers give does not leak. Shake the bag thoroughly so that the salt, garlic and herbs are evenly distributed inside. And leave it at room temperature for 2-4 hours, shaking them periodically.

5. In a few hours you will have wonderful crispy, tasty, salted cucumbers on your table.

Crispy lightly salted cucumbers in a jar. Quick recipe in 5 minutes

This is a super quick way to prepare our appetizer. They will go just great with new potatoes, especially if you add sour cream. I think men will say that not only with a side dish, but with some drinks too. Well, I can't help but agree. Now that you can buy fresh vegetables in stores at any time of the year, you can make them both in summer and winter.

We only need:

• Fresh cucumbers - 2 pcs.
• Garlic - 2 cloves
• Bay leaf - 2-3 pcs.
• Dill - bunch
• Salt - 2/3 teaspoon
• Ground black pepper - 0.5 teaspoon

Preparation:

1. First, put salt and pepper in a jar. Then break the bay leaf into several pieces, finely chop the garlic and also put everything in a jar.

2. Then finely chop the dill and also put it in a jar. Cut the ends off the cucumbers, then cut them into several slices and send them there. Then close the jar with a lid and shake for 3-5 minutes. You can involve your husband in this activity.

Do not overcrowd the jar with vegetables; you need space to shake better.

3. And after that, open the lid, put the treat in the dish and help yourself to a side dish with your husband. Can be poured unrefined sunflower oil for taste.

Step-by-step recipe for quick cooking using sparkling mineral water

But I learned about this option relatively recently. And I can say that the cucumbers turn out wonderful. Keep in mind just one thing - if you have salty mineral water, then the amount of salt should be slightly less. In general, try it and rate it!

Ingredients:

• Cucumbers - 1 kg.
• Horseradish leaf - 1 pc.
• Dill - bunch
• Garlic - 5-6 cloves
• Black peppercorns - a pinch
• Carbonated mineral water - 1 l.
• Salt - 2 tablespoons
• Mixture of dried Provençal herbs - 1 teaspoon

Preparation:

1. Place a leaf of horseradish on the bottom of the dish. Then top with sprigs of dill. Next add peeled and coarsely chopped garlic, as well as black peppercorns.

2. Cut off the ends of the cucumbers and fold them on top so that they press tightly against each other. You can also cut them in half lengthwise. Sprinkle with chopped dill. If desired, add any spices you like.

3. Dissolve salt in a glass of mineral water and add it there Provencal herbs and stir. Pour them into the vegetables. Cover the dish with a lid and put it in the refrigerator for about a day. After that you can try them.

How to make lightly salted cucumbers in cold water

Another interesting option. This recipe can be made either in a 3-liter jar or in a saucepan. Whatever is more convenient for you. And to be honest, this recipe is my favorite to cook with. This is the taste I like the most. It reminds me of my childhood, when in the village my grandmother treated me to these crispy, freshly salted green vegetables.

Ingredients:

• Cucumbers - 2 kg.
• Horseradish leaf - 2-3 pcs.
• Currant leaves - 7-10 pcs.
• Dill umbrellas - 2-3 pcs.
• Tarragon - 2 sprigs
• Garlic - 5-8 pcs.
• Bay leaf - 2-3 pcs.
• Peppercorns - 10-15 pcs.
• Salt - 2 heaped tablespoons
• Water - 1.5 l.

Choose the amount of ingredients according to your taste.

Soak the cucumbers in advance in regular cold water for one hour.

Cooking method:

1. First place horseradish leaves on the bottom of a pan or jar, then dill umbrellas. Next, lay out the remaining prepared leaves and greens. Place garlic cut into two or three pieces on top. Then Bay leaf and pepper. Cut off the ends of the cucumbers and place them on top of everything in the pan. Then add another umbrella of dill and a horseradish leaf.

2. Pour water into the floor liter jar and add salt there. Stir until completely dissolved, then pour into the pan and add the remaining water. You can take filtered water or buy purified water in the store.

3. Then cover the top with a plate or lid and leave at room temperature for two days. Then help yourself and treat your family. Next in finished form store them in the refrigerator without brine. But personally, I don’t keep them for a long time; they sell out quickly.

Video about how to quickly and tasty pickle in a bag in 2 hours

If you still have any doubts, then for clarity, I suggest you also watch the video. And then everything will become completely clear.

Ingredients:

• Cucumbers - 1 kg.
• Garlic - 1 head
• Salt - 1 tablespoon
• Sugar - 1 tablespoon
• Fresh dill - 1 bunch

Now look at the cooking method. Everything is explained here in great detail.

And I want to agree with the author, lightly salted cucumbers prepared in this way will be simply delicious. Crispy and fragrant with the aroma of added herbs and garlic. And if you add some seasonings of your own, it definitely won’t be any worse.

Classic recipe in a saucepan with hot brine

Another good way instant cooking lightly salted cucumbers. Everything takes no more than 15 minutes to prepare, although then you will have to wait until they are completely ready.

In the old days, barrels were used for this. But we are modern people, so we use modern kitchen utensils- a saucepan.

Ingredients:

• Cucumbers - 1.5 kg.
• Water - 2 l.
• Salt - 1.5 tablespoons
• Garlic - 5-6 cloves
• Dill umbrellas - several sprigs
• Currant and cherry leaves
• Hot black pepper - to taste
• Horseradish leaf

Cooking method:

1. Wash the cucumbers and cut off the ends on both sides. Place in a saucepan. Place garlic on top (you can cut the cloves into two halves), currant and cherry leaves. You can leave only the stalks of the horseradish, since all the taste comes from them. Then place the dill umbrellas.

Take an enameled or stainless steel pan.

2. Pour water into another pan, add salt and put on fire until it boils. After the water boils, pour it into the vegetables. The water should cover everything to the top.

To fill, you need for 1 liter of water - 1 tablespoon with a handful of salt.

3. And leave at room temperature for 6-8 hours, or overnight. Then put the pan in the refrigerator for another 3-4 hours and you will have a wonderful crispy snack by lunchtime.

Well, dear friends, now you know several wonderful ways to quickly prepare delicious, crispy lightly salted cucumbers. Choose what you like.

Bon appetit!

Which housewives prepare from fresh vegetables. Product contains minimal amount calories, 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.
• Fold into enamel pan,
• Pour in freshly prepared brine.

For fixation, you can put oppression on top.

IN classic recipes Preparation requires only 3 ingredients:

prepared vegetables,

Cucumbers are selected the same size, preferably small. Varieties with thin skin and pronounced pimples pickle faster. Marine and iodized salt It is not advisable to use it; an ordinary kitchen one is sufficient. Coarsely granulated salt gives fruits 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.

Most preferred modern housewives The recipe is to pickle it 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 is added there, a teaspoon granulated sugar, a few coriander grains and 2-3 peas allspice. 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 cooking various salads. Thanks to simple actions 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 salting is rarely used by housewives for whom bright colors are important. saturated color cucumber, for example, as a decoration for some dish. This method takes 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. Glass jar washed and sterilized. 3 garlic cloves, a couple of dill sprigs are placed on its bottom, currant leaves.

A tablespoon of salt is dissolved in a liter of cold water, the brine is poured into a container. Upper 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.

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

Lightly salted cucumbers- a wonderful delicacy that you can pamper yourself with almost all summer. They are prepared according to the most different recipes, but housewives are especially fond of cucumbers cooked in a saucepan. This method requires minimal effort, but the lightly salted cucumbers in the pan turn out very tasty, crispy, a real treat!

Cooking methods

All recipes for lightly salted cucumbers in a saucepan come down to three cooking methods:

• dry;
• in cold brine;
• in hot brine.

1. The dry method is the easiest for the housewife. Cucumbers, herbs and other ingredients are simply laid out in layers in a pan and sprinkled with salt. But the dry method requires the most time for the cucumbers to be salted. It takes 3-4 days until they are ready (if lightly salted whole fruits). The process can be speeded up by cutting the cucumbers and/or shaking the pan with them from time to time.
2. The cold method allows you to preserve the natural taste and aroma of cucumbers as much as possible. Often cooked in cold brine lightly salted cucumbers in appearance they are indistinguishable from fresh ones! If, of course, you look at them from some distance. Complete salting using this method requires 2-3 days.
3. Using hot pickle, you can enjoy delicious lightly salted cucumbers within a day, and even faster if you use some tricks that you will learn below. The main and, perhaps, the only disadvantage of this light-salting method is that the color of the cucumbers changes; they acquire a yellowish-brownish tint, approximately the same as that of cucumbers pickled for the winter. And yet, for the housewife this is the most labor-intensive method.

Tricks for preparing delicious, crispy lightly salted cucumbers

1. To make the cucumbers juicy and crispy, before cooking you need to soak them in cold, almost ice water. Half an hour is enough if they were picked from the garden very recently and have not experienced the effects of heat and direct sunlight. If they have been lying around for a couple of days after collection, or were bought in a store or market, then they need to be soaked for three hours.
2. The smaller the cucumbers, the tastier they turn out and the faster they pickle. If you do not plan to eat the entire pan in one sitting, then you should put the larger fruits in the bottom layers, medium-sized ones in the middle, and the smallest ones on top. Then you can take the first sample much faster, and while you get to the middle and lower layers, they too will be salted.
3. When pickling, a variety of herbs and spices are always used. Knowing their properties and influence on the process, you yourself will be able to create new ones, great recipes lightly salted cucumbers in a saucepan!
   • Dill, especially if it is with umbrellas, gives cucumbers a wonderful aroma. You don't have to save it, as they say experienced housewives, “There’s never too much dill in cucumbers!”
   • Horseradish acts as a kind of natural preservative: it increases the shelf life of preparations, helps keep the brine clean and transparent longer, and adds a piquant aroma to cucumbers.
   • Currant, cherry and oak leaves make cucumbers crispier. You can put them together or separately.
   • Tarragon (tarragon) will give lightly salted cucumbers a “barrel-like” taste.
   • Garlic adds pungency, a unique aroma and helps the product last longer.
   • Pepper different types(black, fragrant, spicy capsicum) will make the cucumbers spicier.
4. When cooking, greens, garlic, and spices can be added to cucumbers “by eye”; it’s okay if there are a little more or less of them than indicated in the recipe. But the brine must be made, strictly maintaining the ratio of the ingredients included in it. At the same time, you need to remember that you may need more or less brine for the same number of cucumbers, depending on what kind of pan you have, what size the cucumbers are, and how tightly you packed them.
5. Do not place the cucumbers in the pan all the way to the top, leave a few centimeters. It is important that the brine completely covers the cucumbers; not a millimeter should be exposed above its surface!
6. When laying cucumbers, herbs and spices in layers, try to time it so that everything is distributed evenly so that there is enough greenery for the top layers.

Recipes for lightly salted cucumbers in a saucepan

There are countless recipes for cooking lightly salted cucumbers in a saucepan! Anyone will find a recipe to their liking.

Classic recipe in hot brine

Our great-great-great-grandmothers used to prepare lightly salted cucumbers this way. And today it remains one of the most popular. Classic - it is a classic!

Ingredients for a 3-liter saucepan:

• cucumbers - about 2 kg (as much as will fit);
• horseradish leaf - 1-2 pcs;
• dill, preferably with umbrellas - 8-10 sprigs;
• currant leaves - 8 pcs;
• cherry and/or oak leaves(in any ratio) - 8 pcs;
• black peppercorns - 10 pcs;
• garlic - 3-4 large cloves.

For the brine:

• water - 1 liter;
• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• optional:
  • bay leaf - 2-3 pcs;
  • allspice - 3-4 pcs;
  • clove buds - 3-4 pcs;
  • tarragon - 1 sprig;
  • spicy Bell pepper- to taste (usually a 1 cm thick ring, cleared of seeds, is enough).

How to cook:

1. Prepare all products.
   • Wash the cucumbers, cut off the butts on both sides, and soak in cold water.
   • Wash the greens and let the water drain.
   • Cut large greens (horseradish leaves, dill) (or better yet, tear them with your hands) into small pieces, approximately the size of a currant leaf.
   • Peel the garlic, cut into thin slices.
   • Place the remaining ingredients so that they are at hand.
2. Place cucumbers on the bottom of the pan in one layer, put a layer of greens on them (except horseradish), garlic, pepper, and horseradish leaves on top.
3. Fill the entire pan with these layers (cucumbers - herbs - spices - horseradish), not reaching the top by 5 centimeters.
4. Prepare the brine.
   • Put the water on the fire, add salt, sugar and, if desired, other spices.
   • Bring to a boil, turn off the heat.
   • Cool slightly.
5. Pour the hot brine into the pan with the cucumbers, so that they are completely covered.
6. Place a pressure so that the cucumbers do not float up (the easiest way is to use a flat plate with a liter jar of water on it).
7. Leave at room temperature for 10-12 hours. Important: the pan should not be exposed to direct sunlight!
8. When this time has passed, put it in the refrigerator.
9. If the cucumbers are small, they can already be eaten. But for perfect taste, or if the fruits are quite large, you need to wait another 12 hours until they are completely ready.

Crispy lightly salted cucumbers in cold brine

Ingredients:

• cucumbers - 1 kg;
• dill - 1 bunch;
• garlic - 1 head;
• other herbs and spices - to taste.

Brine: per liter of cold boiled water - 2 tablespoons of salt.

How to cook:

1. Before cooking, it is advisable to soak the cucumbers for an hour or two in cold water.
2. Wash the dill, dry it, and chop it not very finely.
3. Peel the garlic, cut the cloves in half lengthwise.
4. Place half of the dill and garlic on the bottom of the pan.
5. Place the cucumbers tightly.
6. Place the rest of the dill and garlic on top of the cucumbers.
7. Pour in brine and put pressure on.
8. Leave the jars at room temperature.
9. After three days, lightly salted cucumbers are ready to eat.
10. Then store in the refrigerator (can last for 2-3 months).

Quick recipe for lightly salted cucumbers with mustard

Ingredients:

• cucumbers small size- 1 kg;
• sugar - 1/4 cup;
• vegetable oil - 1/4 cup;
• table vinegar 9% - 2 tablespoons;
• garlic - 1-2 cloves;
• dill - a small bunch;
• dry mustard - 1/2 tablespoon;
• ground black and red pepper - a pinch;
• salt - 1/2 tablespoon.

How to cook:

1. Wash the cucumbers and cut off the ends. Cut into 4-6 pieces. Place in a small saucepan.
2. Chop the dill as finely as possible, removing any rough branches.
3. Crush the garlic with a press or finely chop.
4. Place all the ingredients in a saucepan with the cucumbers, mix everything well.
5. Leave for 3 hours, stirring the contents with a spoon from time to time. Juice will be released, in which our cucumbers will be salted.
6. After 3 hours, when they have lightly salted and released the juice, close the pan with a lid and put in the refrigerator for an hour.
7. Ready! You can treat your family and guests to this wonderful crispy snack.

Dry salted cucumbers

The saucepan for dry salting must be selected so that it is completely filled. Or adjust the quantity of products accordingly.

Ingredients:

• small cucumbers - 1 kilogram;
• salt - 1 tablespoon;
• cumin (optional) - 1 level teaspoon;
• garlic - 4 large cloves;
• bunch of dill.

How to cook:

1. Wash and dry the cucumbers. Cut off the butts.
2. Cut each one in half.
3. Place the cucumbers in a saucepan, add salt and cumin there.
4. Finely chop the garlic or press through a garlic press.
5. Finely chop the greens.
6. Add garlic and dill to cucumbers.
7. Cover the saucepan with a lid and shake well.
8. Place in the refrigerator for 3 hours.
9. Take it out and shake it from time to time.
10. When 3 hours have passed, crispy lightly salted cucumbers can be eaten.

Video recipe: crispy lightly salted cucumbers in a saucepan on mineral water

This video will introduce you to interesting recipe preparing lightly salted cucumbers in a saucepan using mineral water. Thanks to mineral water, crispy cucumbers cook faster than with traditional cold brine, and they turn out very tasty!

Cook lightly salted vegetables in a saucepan more often according to classic or new-fangled recipes and enjoy a great appetizer!

Typically, lightly salted cucumbers are prepared in a jar. But you can use other containers for this. For example, there are numerous recipes for lightly salted cucumbers in a saucepan.

• It is better to take cucumbers with pimples. Such vegetables are specially designed for pickling, so they do not soften so much.
• It is desirable that the cucumbers are approximately the same size. This way they are salted evenly.
• The ends must be cut off. Nitrates accumulate in them.
• To ensure even salting, the cucumbers can be placed vertically.
• You can’t pack vegetables tightly into the pan; they should float freely in the brine to soak better.
• You can cover the pan with a lid or towel. You shouldn't cover it cling film, otherwise the fermentation process will proceed very slowly.

At the same time, each housewife may have her own tricks for preparing lightly salted cucumbers. The main thing is to prepare the brine correctly, otherwise the vegetables will not soak properly.

Selecting and preparing vegetables before cooking

To make cucumbers tasty, they must be prepared correctly:

• Vegetables are harvested in dry weather. If the weather is rainy, vegetables become too juicy and spoil quickly.
• After harvesting, the cucumbers are left in a cool place for a couple of days. It's better if they wilt a little.
• 3 hours before pickling, vegetables are soaked in water. This will make them tasty and crispy.
• You need to wash cucumbers very carefully. This is a vegetable that grows on the ground and is almost always full of dirt. Most bacteria are found in the soil, and if the dirt is not washed well, they will begin to multiply directly in the pan.

Special attention should be paid to preparing spices. The greens also need to be washed well to avoid dirt. Not only bacteria, but also small insects can get into the pan with greens, so you need to sort through it carefully.

How to properly cook lightly salted cucumbers in a saucepan

There are many recipes for how to grind cucumbers. In this case, you can strictly follow the recipe or add spices to your taste.

Classic recipe for a 2-liter jar

You need to take the following ingredients:

• 1 kg of cucumbers;
• horseradish root and leaves;
• half a head of garlic;
• 1 tbsp. l. dry dill;
• 3 tbsp. l. salt;
• 1 liter of water.

This amount of ingredients is suitable for two liter jar, but you can pickle vegetables in a saucepan. Pour cucumbers cold water and keep it like this for 2-3 hours, this will make them crispier. Cut off their tails and place them in a container for salting.

Prepare the brine. For this purpose, boil water and add salt to it. Add chopped horseradish leaves and garlic, whole horseradish leaves, and dill to the cucumbers. Fill the container with the resulting brine.

Quick recipe in 5 minutes

To quickly pickle cucumbers, the following components are required:

• the cucumbers themselves - 1 kg;
• water - 1 l;
• salt - 3 tbsp. l.;
• sugar - 0.5 tsp;
• cherry leaves;
• fresh dill and dill umbrellas.

Place all the ingredients in a saucepan, add water and boil. Then remove from heat and leave until cool. Cover with a tight lid. These cucumbers can be eaten within a few hours after preparation.

In cold water

Salting in cold water allows the housewife to save a little time. But in this case, lightly salted cucumbers can be eaten in about a day.

For this recipe you need to take:

• cucumbers - 1 kg;
• garlic - 3 cloves;
• ground pepper;
• dill greens;
• hot pepper - half a pod;
• salt - 70 g;
• water - 2 l.

Place all ingredients together in a saucepan. It is also not recommended to cut peppers, otherwise the cucumbers will turn out too spicy. Pour in cold water, cover with a lid and leave in a warm place. If you put the container in the refrigerator, the vegetables will take longer to sour.

Without vinegar

There is no need to add vinegar when preparing lightly salted cucumbers. It does not slow down their fermentation time, but they acquire a sharp vinegary taste and smell. If you need to salt cucumbers for the winter, you can add a small amount of vinegar to increase their shelf life (1 tbsp per three liter jar).

Cold and fast method using mineral water

WITH mineral water The cucumbers turn out especially crispy. To make such a simple dish, you will need:

• 1 kg of cucumbers;
• 2 tbsp. l. salt;
• 1.5 liter bottle of carbonated mineral water;
• dill and parsley;
• half a head of garlic.

Prepare the cucumbers by removing the ends from both sides. Place some of the greens on the bottom of the pan, add a little chopped garlic, then add cucumbers. On top of them are the remaining garlic and herbs. Add salt to the water, stir well and pour the prepared brine over the cucumbers. Press down with a plate and place in a cool place for a day. After the specified time, the cucumbers can be eaten.

With spices in a hot way

Black and allspice, garlic, dry or fresh dill, leaves and currants, and horseradish root go well with cucumbers. You can add oak leaves, anise, cloves, bay leaves - but this is not for everybody.

A good taste is obtained by adding seasoning for Korean carrots. Vegetables must be covered with spices and herbs, then poured with hot marinade. To prepare it, you need to take 2 tbsp per 1.5 liters of water. l. salt with a slide.

With garlic and herbs

When pickling cucumbers, you must add garlic - it gives a distinct taste to the dish. You can use different greens, but dill is best.

You can pickle cucumbers according to this recipe:

• Wash 1 kg of cucumbers well, cut off the ends on both sides, and place on the bottom of the pan.
• Place a layer of dill on top, then another layer of chopped parsley. If desired, you can add a little cilantro (a few sprigs) and green onions.
• Press 4-5 cloves of garlic and cut into strips, throw into the pan.
• Prepare the marinade. Boil 1.5 liters of water, add 70 g of salt, stir until it dissolves.
• Pour the prepared marinade into the pan with vegetables.

This pickling will be ready for use in 1-2 days. Can you leave the cucumbers for longer?

With dry mustard

Cucumbers can also be cooked with dry mustard. It gives the dish spicy taste. It can be added to any recipe at the rate of 1 tsp. mustard for 1 kg of cucumbers.

Sliced ​​lightly salted cucumbers

To pickle cucumbers, you can first cut them. But it is necessary to take into account that they cook much faster this way and are better salted. Use the same ingredients as in other recipes, but pre-cut the vegetables - divide into 2 or 4 parts.

Storage Features

Freshly pickled cucumbers can be stored for several days. Over time they will ferment and become salty and sour. To increase their shelf life, they can be placed in the refrigerator immediately after cooking. And when they ferment, you will need to drain the brine and pour chilled water over them. boiled water. You can also boil the brine itself. To do this, drain it, boil it, cool it and pour it back into the cucumbers. This will kill the bacteria and stop the fermentation process.

Sold in stores all year round, but only in summer they are worthy of becoming lightly salted. It’s easy to prepare them - you can even do it... in a plastic bag. And to make the snack “new” every time, apples, lime and celery will come in handy.

There are many methods and recipes for express pickling cucumbers. However, most housewives cook according to the same “proven” recipe from summer to summer. But in vain - taste palette snacks are bright and varied, so limiting yourself to one recipe is akin to a crime. In order to become a law-abiding cook, you need very little - just take note of a couple of ideas.

By the way, in addition to the “classic” serving of lightly salted cucumbers - as a snack, they can be safely added to salads - instead of salted and pickled ones, as well as to okroshka and sauces.

• There are three main ways to prepare lightly salted cucumbers: in brine (hot or cold), in their own juice and the “dry” method. Despite the serious differences in preparation, all the recipes have little tricks in common:
• The most best cucumbers For quick salting- small (but not gherkins), strong and thin-skinned, bright green and with “pimples.” “Pimples,” by the way, indicate that you have a pickling variety of cucumbers on hand, and not a salad (smooth) variety.
• It is better to take cucumbers of the same size so that in the end there is enough salt for everyone equally.
• To make the cucumbers especially crispy and dense, they need to be kept in cold water for 2-3 hours.
• It is imperative to cut off the ends of cucumbers: firstly, it is in them that nitrates can accumulate, and secondly, this way they will cook faster and better.
• When sending cucumbers into a container for pickling, it is better to place them vertically - they will be salted more evenly.
• Cucumbers should not be pressed tightly into a jar or other container: as a result of too close proximity, they will lose their crunchy properties.
• The jar or pan with lightly salted cucumbers does not need to be tightly closed; you can simply cover it with a napkin, since air is needed for the fermentation of the brine.
• In addition to the traditional bouquet of greens from dill, parsley, horseradish, cherry leaves and black currants, you can use oak, green anise umbrellas, and tarragon.
• Among the “classic” spices, cloves, hot peppers.
• It's better to take salt coarse grind, you can also eat sea food, but not iodized.
• To prevent ready-made lightly salted cucumbers from turning into “highly salted” cucumbers, it is better to store them in the refrigerator.

Method one. Lightly salted cucumbers in brine

If you pour cold brine over the cucumbers, they will be ready in 2-3 days. Hot (but not boiling!) brine gives a faster effect - you can try it after 8-10 hours. It is not necessary to prepare the brine in advance; you can do it simpler - put salt on top (at the rate of 2-3 tablespoons per 3-liter jar) and sugar in prepared jars filled with cucumbers, and then carefully pour boiled water over them. Then close the jar with a lid and shake it several times so that the salt dissolves evenly.

Except herbs and spices, you can add apples to the cucumbers. This fruit, traditional for pickles, will give cucumbers a specific sourness.

Recipe. Lightly salted cucumbers with apples

Ingredients: 1 kg of cucumbers, 2 green apples, 10 black peppercorns, small bunches of parsley and dill, 2-3 cherry leaves, 8-10 black currant leaves, 1 small head of garlic, salt.

Preparation. Wash cucumbers, apples and greens. Cut off the ends of the cucumbers. Cut the apples into 4 parts without removing the core. Separate the garlic into cloves and peel. Place cucumbers and apples in a jar or pan, interspersing them with herbs and garlic cloves. Add black pepper. Boil water, add salt (at the rate of 2 tablespoons per 1 liter of water) and mix thoroughly. Pour hot brine over cucumbers. After 8-12 hours you can try.

Method two. Lightly salted cucumbers in a bag

This method is especially useful at the dacha or picnic - no need to boil the water for the brine! Cucumbers that have been washed and dried on a towel should simply be placed in a container (any container, even a clean plastic bag will do) and sprinkled with salt and spices. The main thing is to first pierce the cucumbers with a fork or skewer, or even slightly cut them with a knife.

Recipe. Lightly salted cucumbers with lime juice

Ingredients: 1.5 kg of cucumbers, a bunch of dill with umbrellas, 6-7 black peppercorns, 4-5 allspice peas, 4-5 sprigs of mint, 4 limes, 1 teaspoon of sugar, 3.5 tablespoons of salt.

Preparation. Lightly crush the peppercorns in a mortar with sugar and a portion of salt - 2.5 tablespoons. Remove from washed and dried limes fine grater zest, add to the salt and pepper mixture. Squeeze juice from stripped citrus fruits. Finely chop the dill stems and mint (leaves and stems). Cut off the ends of the cucumbers on both sides, then cut each cucumber into 2-4 pieces, depending on the size. Place them in a deep plate. Sprinkle the cucumbers with the mixture from the mortar and pour lime juice and stir. Then sprinkle with the remaining salt and chopped herbs and mix. After 30 minutes, the cucumbers are ready. Before serving, shake off the salt and most of the greens from the cucumbers.

You can pickle cucumbers using the “dry” method without cutting them. In this case, they will cook a little longer and definitely in the refrigerator.

Recipe. Lightly salted cucumbers with young zucchini

Ingredients: 1 kg of cucumbers, 1 kg of young zucchini, 3 tablespoons of salt, 1 teaspoon of sugar, 3 cherry leaves, 5-7 black currant leaves, 2 horseradish leaves, a bunch of dill with umbrellas, 3-5 cloves of garlic.

Preparation. Wash the cucumbers, dry them, trim the ends. Peel the zucchini and cut into slices. Grind dill and garlic, cherry, currant and horseradish leaves. Place all ingredients in a suitable sized container, close and shake well. Leave in a warm place for 1 hour, and then put in the refrigerator for 2-3 hours.

Method three. Lightly salted cucumbers in their own juice

The essence of this method is that instead of brine, the cucumbers are poured own juice, which can be prepared even from cucumbers that are not destined to become lightly salted - large and ugly. To obtain cucumber juice, peeled cucumbers can be rubbed through a sieve, crushed in a blender, or even passed through a juicer.

Recipe. Pickling cucumbers with hot peppers

Ingredients: 10 small cucumbers for pickling, several large cucumbers for “juice”, 3 cloves of garlic, 1 chili pepper, three leaves of horseradish, three umbrellas of dill, 3 tablespoons of salt.

Preparation. Large cucumbers peel and mince. A three-liter jar will require approximately 1.5 liters of cucumber puree. Line the bottom of the jar with a sheet of horseradish, put an umbrella of dill and a clove of garlic cut in half. Place one tablespoon of salt on the greens. Fill 1/3 of the jar with cucumber mixture, lower some of the cucumbers for pickling, distributing them vertically. Top with horseradish leaf, dill, garlic and hot pepper. And again - a spoonful of salt. Add more cucumber mass and lay out a row of cucumbers. Add a spoonful of salt. Close the jar with a lid. After 2 days, you can try the lightly salted cucumbers.

Advice. You can simplify the “layout” if you immediately add salt to the cucumber puree and mix it thoroughly. You can also pickle a couple of stalks of celery with cucumbers - lightly salted celery is also very tasty.