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.

Advice! Lightly salted cucumbers can also be cooked in a saucepan. If you have a plastic container, you can make a small portion to try. A week after pickling, the taste of lightly salted cucumbers will already be more reminiscent of the usual winter pickles, so it is better to cook in small portions.

It's better to see once than to hear 100 times! Watch a video on how to pickle cucumbers at home quickly and tasty in a jar, bag or pan:

All recipes do not require special skills. Even an inexperienced housewife can make freshly pickled cucumbers quickly. I wish you a delicious crunch in good company. Bon appetit!

Lightly salted cucumbers are a wonderful summer snack for any reason or no reason. They are great to serve with boiled potatoes, kebabs, fried chicken, and any other dishes; use as a component for salads, or just crunch for pleasure.

I'm not even talking about how good they are with strong drinks - you simply can't find a better snack!

There are simply countless ways to prepare such a snack. And all because the people’s love for this matter is too great. Besides, when they grow in their own beds, and you take a bucket of them every day, all that remains is to preserve them and lightly salt them. Because it’s simply not possible to overcome them in other ways.

But if preservation is a responsible and long process, then salting them quickly is just what you need. That’s why they are salted in pots, jars, and simply in bags. In the evening you pickle it, and in the morning you can serve it on the table. And there are super quick ways so you can serve them in just half an hour. These are the favorite methods of pickling in bags, or express methods.

In today’s article, we will be looking at such quick methods. Of course, we cannot reflect all of them in one article, since there are simply a lot of them! But at least you need to know the most basic and popular ones.

The most convenient way to cook lightly salted cucumbers is in a saucepan. Fruits of any size are suitable for this, but it is still best to take medium or small specimens. Firstly, because they will pickle faster, and secondly, because their skin is much more tender and therefore they themselves will turn out crispy and not soft.

In addition, large fruits produce rather large seeds inside, and all the taste of the pulp is given to them. Therefore, large specimens can be salted, but only when there are no others.

We will need:

• cucumbers - 10 pcs (medium size)
• horseradish leaf - 1 piece
• dill - 4 umbrellas (2 - 3 sprigs)
• garlic - 2 cloves
• red capsicum - to taste
• black peppercorns - 7 pcs

For filling:

For 1 liter of water - 1 tbsp. spoon of salt

Preparation:

1. Wash fresh, strong fruits and cut off the ends. If they are hard, they can be used immediately. And if the fruits are limp, then they should be filled with cold water for 3 - 4 hours. During this time, they will be saturated with water and after salting they will be hard and crispy.

2. Rinse the greens thoroughly. I always use dill by eye; only the approximate amount is given in the ingredients. You can use any of its parts - the umbrellas themselves, the stem, and their openwork foliage. If the dill bush is large, then the stem needs to be cut.

In general, it is better to use different parts of it. This will be better for both taste and aroma.

3. Peel the garlic. Cut it into thin slices.

4. If you like spicier snacks, then prepare a piece of red capsicum. Personally, I always add it to pickles, even lightly salted ones. I add just a little bit, so that when you eat the finished product you don’t feel it at all. But it leaves its own little taste mark.

5. Place a pot of water on the fire. If the fruits are not very large, then a liter should be enough. But even if it’s not enough, it’s better to boil it a little more later.

6. As soon as the water boils, add salt to it and stir. If you want to add a little sweet note, add one and a half tablespoons of sugar.

7. While the water is boiling on the stove, layer all the prepared ingredients into the pan. Place some greens on the bottom, then cucumbers, and the remaining greens.

In principle, it doesn’t matter much how you distribute the ingredients. But it is advisable that a little horseradish and dill be on top. They need to kind of cover the top layer.

There is no need to take a large saucepan for such a quantity of fruits. Otherwise you will need more brine. Make sure that after placing the cucumbers in the pan, there is enough space left for them.

In addition, it will be inconvenient to place a large saucepan in the refrigerator; it will take up all the free space there.

8. Well, we’ve laid everything out, and by this time we already have the brine ready. It must be salty. When you add salt, don't be afraid that there may be a lot of it.

Pour the boiling brine into the filled pan. It should completely cover all its contents. If the filling is not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as much as needed.

9. Prepare a saucer the size of the inside of the pan and place it on top so that it acts as a pressure and presses down all the contents.

10. Leave at room temperature overnight. In the morning, our lightly salted cucumbers are already ready. Especially if they are small. If they are larger, they will need a little more time.

11. But be that as it may, in the morning you need to put the pan with the contents in the refrigerator. The salting process will take place there too. But in the refrigerator the brine will retain its transparency. If you leave it at room temperature, it will soon begin to become cloudy and sour. And the fruits will also acquire a sour taste.

That's basically all! You can eat cucumbers and enjoy their crunchy content and pleasant taste.

And here is a video on how you can cook your favorite snack in a saucepan.

We made a video specifically for this article, and we really hope that it will help you quickly complete the task. Go to the channel, watch other materials, there is a lot of interesting stuff there. Friends, don’t forget to subscribe and hit the bell so you don’t miss new interesting recipes!

Snack cucumbers cooked in a bag in 1 hour

This version of pickling is incredibly popular among the people, and they are prepared this way at home, in the country, and even at work. And those who went out into nature generally consider it the best. As soon as the first fruits ripen in the gardens, they are collected, and after eating a few fresh ones, they immediately take up the bags.

According to this recipe, by the way, you can salt not only in a bag, but also in a plastic container. The effect can be achieved exactly the same, and even much faster.

But today we are salting in a bag, so we are preparing it. Yes, not one, but two, for better strength. So that our cucumbers don’t accidentally jump out of the bag.

And I almost forgot to say that this method is not only very tasty, but also the fastest. After our product has been salted, after 40-60 minutes it can already be eaten in its fully prepared form. And it must also be said that it is so simple that it is unlikely that it will be possible to find something even simpler.

We will need:

• cucumbers – 500 gr
• garlic - 1 - 2 cloves
• dill - half a bunch
• horseradish - 0.5 sheets
• pepper - to taste
• salt - to taste

Preparation:

Small varieties are best suited for this method. Moreover, it can be used to salt not only ordinary small vegetables, but also long salad varieties. They are long and thin, and this is just good, it means they will be salted faster.

1. Wash the fruits, cut off the ends on both sides and cut. This can be done in different ways; you can cut them lengthwise into 2 - 4 parts, depending on the size. Or you can cut them into small circles or cubes. It also depends on their size.

The smaller you cut them, the faster the pickling time will be.

The peculiarity of this method is that the vegetable must be cut. How you do it doesn’t make much of a difference. The main thing is that the pieces are not too large or too small.

2. Chop the garlic as finely as possible, this is important. We need garlic juice that will quickly penetrate the pulp of the fruit. Therefore, to do this, you either need to chop the garlic very finely, or use a garlic press.

3. We also need to chop the dill smaller. For this recipe you only need the tender parts of the dill; the rough stems are separated and removed. If in other methods of pickling you can use any of its parts, then only openwork branches are suitable here.

And lovers can also add a little parsley for taste and aroma.

4. Tear half a horseradish leaf into small fragments with your hands so that they can be easily removed later.

Sometimes there is no horseradish, so nothing bad will happen if we don’t add it. When we pickle cucumbers this way at work, no one even remembers it.

5. Salt the fruits, as for a salad, so that they can be eaten. They should be moderately salty. To determine whether there is enough salt, the chopped sticks must be mixed and definitely tasted.

If the taste suits you, then just take another pinch of salt and pour it into our preparation. We are preparing lightly salted cucumbers, not salad, so we need a little more salt than for salad.

6. Now that everything is cut and prepared, you can put all the components in a plastic bag. Or rather, in two packages, one needs to be inserted into the other. Then you will understand why such manipulation is needed.

7. Yes, we almost forgot. Add a little more pepper. For this I really like to crush two to three black peppercorns and add them. The aroma in this case will be simply stunning.

But if you don’t want to mess around, just add a pinch of regular ground pepper.

8. Now the fun begins. Twist the bag and shake it very vigorously with up and down movements so that all the ingredients are mixed, and juice should appear.

9. Let it lie in this state for 10 minutes, and then shake again. Then fill the bag with air, you can even inflate it there and tie it tightly. Place in the refrigerator.

In an hour, our delicious and aromatic appetizer is ready. Feel free to serve it on the table and treat everyone present.

If there is no refrigerator, then at room temperature you can keep the snack for not an hour, but for 30 - 40 minutes, periodically shaking the bag again.

The finished product is best eaten immediately. When it sits for a long time, it loses its taste. The garlic smell and aftertaste begins to predominate. And the cucumbers themselves lose their shape because the juice flows out very intensively. And their taste becomes watery. Therefore, lightly salt them in a bag for one, maximum two times.

But it is still advisable to eat them on the same day.

You can also salt cherry tomatoes in the same way. To do this, you need to prick them with a toothpick. And it will take 24 hours for salting. But they turn out simply incomparable.

This is such a wonderful and fast way. To prepare such a snack, you need nothing but time. Cut everything and shake it, that’s the whole story.

And these cucumbers can be pickled in just 10 minutes. Watch the video from our YouTube channel.

That's how fast and easy it is!

Lightly salted cucumbers in hot brine overnight

It will take exactly one night to pickle our green vegetables using this method. That is, if you pickle them in the evening, then in the morning you can eat them with all your might, especially if you use small specimens.

We will need:

• cucumbers - for a 3 liter jar (as much as will fit)
• dill - 8 umbrellas (or 1 large bush)
• currant leaf - 8 pcs
• cherry leaf - 8 pcs
• horseradish - 1 leaf (small)
• garlic - 2 cloves
• black pepper - 10 pcs
• allspice - 3 pcs
• red capsicum - to taste and level of spiciness
• clove buds - 6 pcs.

For the brine:

• water - 1.5 liters
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons

Preparation:

I will pickle the cucumbers in a three-liter jar, but you can also pickle them in a saucepan. It’s just that everything can be packed very compactly and tightly in a jar, but more space will be needed in the pan. But this will not affect the quality in any way, so choose the container yourself.

1. Wash the fruits and cut off the ends. Let me remind you that if they are small and picked, for example in the morning, and you cook them in the evening, then soak them in water for 3 hours. This is provided that you did not immediately put them in the refrigerator. The same applies to purchased copies.

Otherwise, they will not turn out crispy and dense. It's summer now, and cucumbers quickly lose moisture when exposed to heat. And moisture is very important for everything to work out as it should.

2. Wash the greens and immediately put them all on a plate so that you don’t forget anything later. Today I didn’t have currant leaves, and I decided to replace them with raspberry leaves. Of course, I won’t achieve the smell, but I will be able to maintain the rigidity.

Dill can be used not only in umbrellas, but also the whole bush, along with the stem. If it is large in size, then it can be cut as needed.

Tear the horseradish leaf into smaller pieces.

3. Prepare spices, also all at once in one place, so as not to forget anything. I use red hot pepper. It comes in varying degrees of severity, this needs to be taken into account. My pepper is very hot, so I use just a little bit of it.

Peel the garlic and cut into thin slices.

4. We will need a three-liter jar. It must be thoroughly washed with baking soda and rinsed with boiling water.

5. Now that we have everything ready, we will put everything in the jar. Place the first layer of fruits very tightly to each other. If the last of them has to be squeezed in, then it must be done. The denser we lay them out, the less brine we will need.

Place larger specimens on the bottom and smaller ones on top. The small ones will pickle faster, so we eat them faster. In the meantime, the bottom line is that the lower ones will arrive in time.

6. Then add some different herbs and some garlic.

7. Then cucumbers again, maybe two layers at once. And again greens, garlic and half of the whole pepper, along with red. In the middle is where he belongs.

8. And so, alternating layers, fill the jar to the very neck. I have small samples and much more of them went into the jar than I expected. And it wasn't even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.

9. Be sure to put the remaining peppercorns and herbs on top. Great, everything turned out very nicely. And tomorrow it will still be delicious!

10. Boil water, as soon as it boils, add salt and sugar. Wait for them to dissolve and boil again. The brine, also called brine, is ready.

11. Pour it into the jar right up to the neck. It took me about 1.4 liters. But this quantity will depend on how tightly you stacked all the cucumbers.

12. Cover the jar with a saucer; if they want to jump out, then place a liter jar of water on top.

13. Leave the jar in the kitchen at room temperature until the morning.

14. In the morning you will see that they have changed their color. This means that they are already ready. And you can already take a sample.

15. After trying, put the jar in the refrigerator and store it there. At any time of the day or night, cold, crispy cucumbers are waiting for you to take them out and taste them.

By evening, larger specimens will arrive. Therefore, boil potatoes or fry meat. An incredible dinner awaits you!

Quick Lime and Mint Pickling Recipe

This is a great appetizer to make while going on a picnic. They are prepared almost instantly. It only takes 30 minutes for them to salt and become very tasty.

We will need:

• cucumbers - 1.5 kg
• lime - 3 pcs.
• dill - 1 bunch
• mint - 4 sprigs
• salt - 2 tbsp. spoon
• sugar - 1 teaspoon
• allspice - 3 peas
• black pepper - 4 peas

Preparation:

1. Wash the fruits and trim the ends on both sides. Cut each of them into two to four parts depending on their size.

2. Crush the peppercorns in a mortar. You could also use ground pepper, but when the pepper is freshly ground, it has a completely different smell, much richer and more aromatic.

3. Wash and dry the limes. Then grate the zest, only the green part.

Add the zest to a mortar and grind it together with the pepper. You can feel the aroma. Our cucumbers will smell the same, and maybe even better.

4. Squeeze the juice from the remaining limes into a separate container.

5. Cut mint and dill into smaller pieces. If the dill has very thick stems, it is better to cut them off. If they are small, and most importantly not tough, then cut them too.

6. Place the fruits in a bowl. Pour juice over them and sprinkle with spices. Then mix gently so that the cubes remain intact.

7. Let stand like this for 30 minutes. After this time they are ready and can be served.

It turned out to be an excellent snack and something stronger.

Therefore, when you go outdoors, take everything you need with you. It's hard to think of a better snack!

Salted with garlic and herbs in soy sauce

This recipe differs from all others in that soy sauce and a lot of herbs are used as a marinade. The original uses dill and cilantro. But I know that not everyone can stand the smell of cilantro, and will not even eat other greens that were just lying nearby.

Therefore, if you are one of these people, then replace the cilantro with parsley. Or just add one dill, as I did in today's version.

We will need:

• cucumbers - 1 kg
• garlic - 5 - 6 pcs
• dill - 1 bunch
• cilantro (parsley) - 1 bunch
• soy sauce - 200 ml
• olive or sunflower oil - 1 teaspoon
• vinegar - 1 teaspoon (partial)
• sugar - 1 teaspoon
• ground red pepper - to taste (pinch)
• salt - 1 teaspoon
• sesame - 2 - 3 tbsp. spoons

Preparation:

1. Wash the fruits and cut off the ends on both sides. Cut them into 4 parts, and if the vegetables are long or pot-bellied, then you can cut them into 6 - 8 parts. In general, cut it so that you can immediately take a piece and put it in your mouth whole, or so that there is enough for two bites.

Add salt on top, stir and let stand for a while.

Prepare the ingredients immediately so you have everything on hand.

2. Place the cubes in a saucepan or bowl.

3. Grate the garlic on a fine grater. If you crush it with a press or chop it finely, you will feel it, but grated will be just right. It will completely combine with all other components and will not stand out in taste.

4. Finely chop the greens. If it has fairly thin stems, then chop them too, but if they are large, then it is better to remove them.

5. Pour sesame seeds into a bowl or deep plate. Pour in soy sauce, vinegar and oil. Mix everything. Let sit for a while so that the seeds are saturated.

Vinegar must be added with caution. It's just that everyone has different tastes, and that's why it's difficult to please everyone. So add as you wish.

By the way, you can also use lemon juice together. It will even be more natural. In addition, we will acquire another wonderful scent.

6. Pour herbs, garlic and ground black pepper into a saucepan, mix everything well. Then pour in the liquid component with sesame grains and mix again.

7. In principle, that’s all! Now just put the saucepan in the refrigerator, closing it with a lid. And after 4 - 6 hours, our lightly salted cucumbers with herbs in soy sauce are ready.

Very tasty! As it turns out, soy sauce goes well with the hero of our story today.

You can store them in a jar in the refrigerator. We kept them for a week and nothing happened to them. Throughout the entire storage period they remained tasty and appetizing.

Cold and fast method using mineral water

And there is also such an interesting way to salt cucumbers. This is the so-called cold salting method. You can, of course, use regular cold water, or better yet, spring water.

Or you can do it like this, with mineral water.

Mineral water must be carbonated. It is the gas bubbles that help ensure that the salting process occurs quite quickly.

Delicious beautiful cucumbers can be eaten the next day.

Salting in a quick way without loss of color

I heard that cucumbers can be pickled in such a way that they do not lose their color. I always wondered how this could be achieved.

And then one day I came across a recipe that described exactly how to do this. And you know what the secret was - vodka was added to the brine! That's it!)

Yes, and they are salted in a barrel. Although you can pickle them in a saucepan.

I give the recipe in the form in which it came to me. The proportions here are quite large, but I decided not to change them. Someone will want to salt only half a kilogram of fruit, someone will want to salt 3, and someone will want to salt all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone will be able to calculate for themselves the required number of kilograms and grams .

We will need:

• cucumbers – 10 kg
• dill - 320 gr
• currant leaf - 320 g
• horseradish leaf - 170 gr
• chopped garlic - 20 g

For the brine:

• water - 7 liters
• salt - 320 gr
• vodka – 150 ml

It is very convenient to salt a kilogram of vegetable for testing. In this case, simply divide the weight of all other ingredients by 10.

Preparation:

1. Wash the fruits and cut off both ends. Take not very large specimens, their skin is more tender and they turn out more tasty because of this. Brine through the thin skin better nourishes the inner pulp.

Prepare all the greens at once so you have them on hand.

2. Place the cucumbers in a barrel, placing them in layers with herbs and garlic.

The top layer must be made of greenery.

3. Boil water and add salt to it. As soon as the salt dissolves, pour in vodka and immediately turn off.

4. Pour the hot brine into the keg. Press down the contents with not very heavy pressure; just a flat plate will be enough.

5. The next day you can eat them.

But on the same day they will need to be removed to the basement. I think that not every house has a barrel and a cellar. Therefore, we salt our vegetable in a saucepan and store it in the refrigerator.

I myself love it when there is so much to choose from. When you try to cook according to different recipes, there will certainly be one among them that you love the most.

But there are so many people, so many opinions, especially when it comes to taste. What I like most is not necessarily what someone else likes.

So try it and find your own recipe. Our summer is long, and what’s more, cucumbers are always born in large quantities. Therefore, you can try a lot of different options.

And I'll leave it at that. And I want to wish everyone that you always get only the most delicious cucumbers!

Bon appetit!

In today's episode, we continue the topic of preparing for the winter. Previously, we looked at . The cucumbers turned out crispy!

We decided to continue the topic and show you the simplest recipes for pickling cucumbers. And for those who find it difficult, we have prepared step-by-step photos and descriptions. We're sure you can do it!

How to pickle cucumbers for the winter in 1 liter jars with vinegar?

To pickle cucumbers according to this recipe you need to take:

• Cucumbers – 600 g
• Peppercorns - 5 pcs.
• Bay leaf - 2 pcs.
• Garlic - 2 cloves
• Vinegar 9% - 3 tbsp. l.
• Water - 1 l
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Dill, currant leaves, cloves

We start by preparing all the ingredients and laying them out. Soak the cucumbers in cold water for 2 hours.

Now let's prepare the spices. We peel the garlic, wash the herbs, and then put it all on the bottom of the jar.

Now take the cucumbers and place them tightly in the jar. Now boil water and pour it over the cucumbers. We keep them in boiling water for 10 minutes, drain the water, boil again, pour in and keep for the same 10 minutes.

After this, pour the water into a saucepan, add salt, sugar and boil. As soon as the brine boils, pour it into the jars. Add vinegar and seal the jars with lids. After that, turn them upside down, cover with a towel and leave to cool.

As soon as the jars have cooled, put them away for storage.

Cold salting cucumbers

Cold pickling of cucumbers is good primarily for those who are taking on this task for the first time. Here you don’t have to roll up the jars, but cover them with plastic lids.

• cucumbers – 2 kg
• garlic – 6 cloves
• cold water – 1.5 liters
• salt – 3 tbsp. l.
• granulated sugar – 1 tbsp. l.
• horseradish leaves – 2 pcs.
• dill

We start by soaking the cucumbers in cold water for two hours. At this time, prepare the brine. Add salt and sugar to the water, boil it and let it cool.

Wash the greens and cut them coarsely. Peel the garlic and put it all at the bottom of the jar

Now we put cucumbers in jars and fill them with cold brine.

We close the jars with lids and put them in the refrigerator. After 12 hours, the cucumbers will become slightly salted, and then salted.

Pickling cucumbers with citric acid in a 3 liter jar

for a 3 liter jar we need:

• cucumbers - 2 kg
• horseradish leaf - 1 piece
• garlic - 4 cloves
• bay leaf - 2 pcs
• dill

brine for 1.5 liters of water:

• salt - 1.5 tbsp. l.
• sugar - 1.5 tbsp. l.
• citric acid - 1.5 tsp.

Wash the cucumbers well and cut off the ends on both sides. Place herbs, garlic, spices in a jar and pack the cucumbers tightly. Fill with bottled water and leave for 15 minutes. Then we drain it.

Prepare the marinade: add all the necessary ingredients to the water and boil. Then pour the hot brine into the jar and roll up the lid. Turn the jars over and leave to cool. After everything has cooled down, put it away for storage.

Salt cucumbers in their own juice

Wash the cucumbers for pickling, dry them, and peel the garlic. Choose large cucumbers and grate them.

Take a jar and put spices at the bottom. Dill, garlic, add a tablespoon of salt and add some grated cucumbers.

Add another layer of cucumbers, then grated again, again a layer of cucumbers and grated again - and so on until the very top.

Place grated cucumbers, a spoonful of salt, a clove of garlic on the very top and cover with a horseradish leaf.

Close the jar with a plastic lid and put it in the refrigerator.

How to salt cucumbers using simple salting (regular recipe)

This is a simple pickling recipe that is suitable for beginners.

Let's take the following ingredients:

• Cucumbers – 1.5 Kilograms
• Peppercorns - 4 pcs.
• Garlic - 3 cloves
• Horseradish leaves - 2-3 pcs.
• Dill
• Salt - 150 grams

We prepare everything necessary for pickling. Wash the cucumbers and cut off the ends on both sides.

Take a three-liter jar, put horseradish leaves on the bottom, you can also put currants. Next, add dill, garlic and pack the cucumbers tightly.

Pour a glass of salt on top and fill with cold water. Cover with a plastic lid and leave for a couple of days.

After this time, pour the brine into the pan, boil it and pour it back hot. Roll up the lid and set aside to cool.

That's it, our pickle is ready.

Even more recipes:

Cucumbers have been known to mankind for 6 thousand years.
The homeland of cucumbers is the tropical and subtropical regions of India, from which they migrated to the gardens of neighboring countries.

Cucumbers were grown in ancient Egypt, Persia, Mediterranean countries, and Ancient China. They conquered Asia and Europe, moved to North and South America and are now growing in more than 100 countries around the world. Cucumbers came to Europe in the 8th century AD. from Greece. They first appeared in France, later in Spain and Germany.

Simultaneously with their penetration into Western Europe, cucumbers were brought to the territory of the Kyiv and Novgorod principalities. The appearance of cucumbers in Russian lands is quite natural - trade ties with Byzantium were very strong, and Russian merchants and warriors were frequent guests in Constantinople.

The word “cucumber” comes from the Greek auguros (unripe), which indirectly proves the appearance of cucumber in Russia from Greece, and the name “unripe” indicates the preferred method of consuming this plant.

The first written mention of the cultivation and culinary processing (pickling) of cucumbers in Rus' dates back to the 16th century. In 1507, the war-weary army of Vasily III lingered in the Novgorod forests, where the soldiers began to live and grow cucumbers. The warriors, who had melted their swords into ploughshares, prepared the cucumbers, taking into account their rich local experience. Novgorod has always been famous for its connections with distant countries. Merchants sailed along the Dnieper to Constantinople, along the Volga to the Caspian Sea, and traded with eastern merchants, to whom cucumbers and the optimal ways to use them became known much earlier. Cucumber seeds and original recipes came from Asia primarily to the Novgorod lands. Rare European travelers mentioned in their travel notes the abundant cultivation of cucumbers in the north of Russia and noted their high yield in comparison with European countries.

By the 18th century, the cultivation of cucumbers in Russia had acquired a serious scale, there were greenhouses in almost every yard, the sown area increased, and advanced agrotechnical technologies were used in cucumber beds at that time: light-proof covering materials, manure heating of the soil. In the 19th century, cucumbers were even grown in heated glass greenhouses. In the 20th century, large industrial complexes were built for the mass cultivation of cucumbers in protected soil (greenhouses and greenhouses), and now it is the most popular vegetable crop in Russia.

FOR GOOD HEALTH

Inconspicuous-looking cucumbers have a rather interesting set of useful properties. Although cucumbers are 97% water, the remaining 3% is rich in beneficial elements, some of which are active aids in metabolism and the absorption of other foods. Fresh cucumbers increase the acidity of gastric juice, which speeds up digestion and increases appetite. Please note that these beneficial properties for digestion are contraindicated for ulcers and gastritis sufferers.

Fresh cucumber contains a lot of salts that improve the functioning of the heart and kidneys, neutralizing many acidic compounds that disrupt metabolic processes.

Cucumbers, like radishes, are called the orderlies of the human body. The complex of salts found in cucumbers helps slow down the aging process and prevents the deposition of stones in the kidneys and liver. Fiber, which cucumbers are rich in, regulates the functioning of the digestive tract and removes excess cholesterol. Cucumbers contain tartronic acid, which prevents the formation of fat from carbohydrates. This property makes them an ideal product for those looking to lose weight.

There is more vitamin B1 in cucumbers than in beets, more vitamin B2 than in radishes, and more iodine than in any vegetables. Young cucumbers contain more ascorbic acid than ripe ones.

In addition to vitamins, cucumbers contain many microelements: potassium, phosphorus, magnesium, calcium, nickel, sodium, iron, copper, silicon, manganese, zinc, titanium, zirconium, silver and cobalt.

GOOD TO KNOW

With all the variety of cucumber varieties, there are three types: salad, pickling And gherkins.

Salad cucumbers Stored in the refrigerator for only a few weeks after collection, they quickly deteriorate and lose color when salted. These cucumbers are best consumed fresh: prepared in salads, used as part of other dishes.

For pickling Suitable varieties are those with pimples, 12-15 cm long, and thick skin. Such cucumbers do not change their dark green color, remain quite strong, and have a specific “crunch.”

Recently, universal varieties have appeared, equally suitable for pickling and salads.

Gherkins They are harvested when they reach a length of 3-8 cm. This type of cucumber is ideal for pickling. In fact, gherkins are unripe fruits of narrow-fruited cucumber varieties, picked immediately after flowering.

The same rules apply for all cucumbers. processing rules:

Firstly, before cutting into salad or other actions, it is customary to cut off the ends of cucumbers. This is no coincidence - it is in the tips that nitrate salts accumulate, which in high concentrations can lead to poisoning. You should cut off the ends immediately before you are going to cook the cucumbers, otherwise they will quickly wither and lose their appearance.

Secondly For canning and before pickling, cucumbers are soaked in cold water. These rules do not apply to small gherkins. Cucumbers go very well with any vegetables, herbs, garlic, onions, poultry, fish, meat, seafood, vegetable oil and rice.

For salads, cucumbers with thin, non-bitter skin are usually used. You can flavor it with any spices, herbs, spicy vegetables or vegetable oils. A tasty and original snack is made from a cucumber cut lengthwise and coated with a very thin layer of adjika. The refreshing cucumber taste is supported by the thick aroma and salty taste of adjika. This combination is perfectly refreshing in the heat and can serve as an alternative snack.

An old Russian recipe for cucumbers with honey will be interesting today too

Ingredients: 4-5 cucumbers, 2-3 tbsp. l.honey
Preparation: Wash the cucumbers. If the skin is bitter, cut it off. Cut the cucumbers into pieces convenient for you (but not small) and season with honey.

Real gardeners always want to stock up on a piece of summer and eat vegetables in winter and early spring, when the first fresh cucumbers are still a long time away. Of course, you can buy greenhouse imported cucumbers in the store, but, unfortunately, their watery taste is very different from the classic one, and there is not much benefit in them. Of course, it won’t be possible to retain the freshness of cucumbers, but anyone can pickle or, even better, pickle cucumbers. By the way, pickling cucumbers compares favorably with pickling the fact that a fairly high percentage of nutrients remains in vegetables, while pickling reduces them to nothing.

At first glance, pickling and salting are the same thing, but the processing principles, set of spices and some components are completely different.

Marinade necessarily contains vinegar (or citric acid), salt, sugar and spices (pepper). Cucumbers, as a rule, are placed in jars (2-3 liters), poured with hot marinade, pasteurized and rolled up with lids. Minus pickled cucumbers The problem is that vinegar destroys most of the vitamins and neutralizes microelements. In pickled cucumbers, only the taste remains, and even then, it is quite far from the original.

Pickles are prepared without vinegar, which preserves most of the vitamins and all other useful substances. Pickled cucumbers usually in large containers, such as oak barrels. When pickling, a large number of herbs, currant leaves, hot vegetables (garlic, horseradish), pepper, cumin, coriander are used. The cucumbers are washed, placed on a bed of currant leaves, and the layers of cucumbers are periodically layered with a mixture of herbs, horseradish, garlic and spices. After this, a brine solution (about 20% salt) is poured into the barrel.

Traditional harvesting of cucumbers in Russia provides for salting, which does not use acetic acid. In almost all respects, pickles win - vitamins are not destroyed, the taste remains recognizable, if you use special pickling cucumbers, the color of the pickles will be closer to dark green, without yellowness.

Pickled cucumbers remain crispy, aromatic and, if all processing rules are followed, serve as a source of vitamins and not as flavor ballast. Pickled cucumbers help speed up the enzymatic processes of digestion. From this it is clear that the brine left over from pickling is useful: saturated with cucumber juice, enzymes and oils of spices and herbs, rich in potassium, cucumber brine brings relief not only to those who drank heavily the day before, but also to hypertensive patients suffering from unstable blood pressure or heat. Marinade, sometimes mistakenly called brine, is not at all useful and even harmful to drink.

The ideal conditions for preparing pickled cucumbers are: oak barrel, cold cellar, availability of all recommended spices and herbs, spring water and good cucumbers.

For pickling take a large container (large on an apartment scale can be considered a 10-15 liter pan) or several small ones (for example, three-liter jars). Rinse all vegetables thoroughly (preferably with a soft brush), boil a brine solution (one part salt to 5 parts water), let the solution sit to strain out the pebbles that are sometimes found in the salt. Sort the herbs and rinse in cold water. Prepare spicy vegetables - peel the garlic, remove the top layer of horseradish. Lay the bottom of the container with a layer of herbs, add horseradish and garlic and place the cucumbers vertically. This is followed by the same layer of herbs and spices and again cucumbers. Finish everything with a layer of herbs, fill it with salty solution and cover the container with a wooden circle with holes, and place a small (up to 1 kg) weight on top. At first, cucumbers should be kept in a cool, but not cold place (15-20°C), then it is advisable to place them in a colder place (7-10°C) for storage. For 20 kg of cucumbers, you usually take 600 g of dill, 200 g of horseradish root, 100 g of garlic, 200 g of tarragon. In classic Russian pickling recipes, the addition of currant leaves and cherry leaves is mandatory. Sometimes mustard seeds, cumin seeds, cloves and coriander are added.

Easiest to prepare lightly salted cucumbers. The same principle of salting is used, but with a forced method. The ends of the cucumbers are cut off, the brine is poured hot, the jar with lightly salted cucumbers is placed in a warm place for several (5-6) hours, after which it is cooled and stored in the refrigerator. There is a quicker method - pour the brine cold and keep the container with cucumbers at room temperature for 2 days. Ready cucumbers are stored in the refrigerator. For the brine Usually take 2 tablespoons of salt (not iodized) per liter of water. Vegetables, herbs and spices are the same as for regular pickling; garlic and horseradish can be cut into small pieces.

There are especially fruitful years for cucumbers, when it is not possible to eat or even store the entire crop for future use. One use case is to do cucumber juice. The juice has all the benefits of fresh cucumber, with the added convenience of being undeniably convenient. You can “eat” much more cucumbers in the form of juice. Fresh vegetable taste and a rich set of vitamins allow you to use cucumber juice without restrictions. Simply chop the cucumbers and squeeze out the juice using a juicer. The combination of cucumber juice with carrot and pumpkin juice is very tasty. To improve health It is useful to drink a glass of cucumber (or mixed with carrot) juice on an empty stomach in the morning.

NOTE when canning:

* Spices cannot spoil pickles, especially such as dill, garlic, horseradish, tarragon, basil, savory, and celery. This spicy herb increases the taste and nutritional value of pickles and increases their shelf life. Oak, cherry and currant leaves serve the same purpose. It is recommended to add red and black hot pepper to pickles.

* Horseradish “eats” garlic and therefore it is necessary to increase the amount of the latter.

* Cucumbers pickled in an open container will not become moldy if chopped horseradish or dry horseradish leaves are placed on top.

* The brine will always be clear and tasty if you add crushed horseradish leaves to it.

* Moldy cucumbers should be washed with salt water, transferred to another container and filled with freshly prepared brine of a higher concentration.

* The purity of the salt is of great importance for salting and fermenting vegetables. It is recommended to use table salt (except Extra) that is not iodized. But iodine evaporates during storage, so after six months of storage, iodized salt can be used for pickling. The brine must be filtered.

* In order for pickled cucumbers to retain their bright green color, they must be scalded before pickling.

*It is best to pickle cucumbers with “pimples” (and those with black ones, since those with white ones are usually salad varieties).

* It is very important that the fruit must be fresh. To make the cucumber crunchy, you need to choose only juicy, fresh vegetables. If you don’t have your own garden, you will have to buy cucumbers at the market. Take this matter responsibly. Walk around, ask the price, take a closer look and don’t be shy, touch the fruit you like. A juicy cucumber will be hard and strong to the touch. A soft, limp fruit indicates that it has not been on sale for the first time, and such a cucumber will not crunch after pickling.

* There are three sizes of cucumbers: pickles - 3-5 cm, gherkins - 5-9 cm and greens - 9-14 cm. Fruits from 7 to 12 centimeters are suitable for canning in marinade. If you have larger specimens, cut the cucumbers into rings or pieces of the desired size.

Exists three main ways preparing 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 best cucumbers for quick pickling are 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, bay leaf, cloves, and hot pepper are considered.

It is better to take coarse salt, sea salt is fine, 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 - lightly salted cucumbers can be tasted 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.

In addition to 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. Finely grate the zest from washed and dried limes and add salt and pepper to the 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 mixture from the mortar over the cucumbers, pour over the 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, cucumbers are filled with their 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:
Peel large cucumbers and pass through a meat grinder. 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.

Lightly salted cucumbers in a bag

Ingredients:
1 kg cucumbers,
1 tbsp. spoon of salt,
1 teaspoon sugar,
2-3 large cloves of garlic,
1 bunch of dill.

Preparation:
Choose small cucumbers for pickling in a bag, up to 10 cm long (the smaller the cucumbers, the faster they pickle). Lightly salted cucumbers, wash them thoroughly and cut off the ends on both sides. Wash the dill greens, shake off excess water, the dill can be finely chopped, or you can put it whole. Take a strong, durable plastic bag. Place cucumbers in it, add salt and sugar, add garlic, cut into slices, and dill. Tie the bag and shake several times so that the salt and sugar are evenly distributed. All! Place the bag in the refrigerator for at least 6 hours. It is very convenient to make these lightly salted cucumbers in the evening; they will be thoroughly salted overnight.

If you doubt how the cucumbers will be salted if they themselves are dry and no brine washes them, don’t worry, they will breathe in moisture, and the walls of the bag will keep it inside. Everything will be not just good, but very tasty.

You can make the taste of cucumbers more piquant by adding other spices and herbs. For example, it is very good to add whole peas of coriander and allspice, cilantro, celery or tarragon, cherry, horseradish, currant leaves, and finely chopped hot pepper. Of course, not all at once, but 1-2 new ingredients to the original recipe, then your cucumbers will have a new taste every time.

Store the prepared lightly salted cucumbers in the refrigerator (unless you eat them right away, which is unlikely...).

There is, however, another recipe dry pickling of cucumbers . Its trick is that the ingredients contain 9% table vinegar. These cucumbers will be ready in 2-3 hours, and the taste will be simply amazing.

Lightly salted cucumbers "Expresso"

Ingredients:
1 kg fresh small cucumbers,
1 tbsp. spoon of 9% table vinegar,
1 tbsp. spoon of salt,
0.5 teaspoons sugar,
2-4 cloves of garlic,
1 bunch of dill umbrellas
leaves of cherry, currant, horseradish in a ratio of 3:3:1 (or to taste).

Preparation:
Wash the cucumbers, remove the stems and cut into two or four slices along the cucumber. Crush the garlic. Mix all ingredients. Then place the cut cucumbers in a transparent plastic bag, add the mixture of ingredients, tie the bag and mix everything thoroughly. Place the bag of cucumbers, without opening, in the refrigerator. After two to three hours, lightly salted cucumbers are ready.

When preparing lightly salted cucumbers in a bag, there are some tricks. If you want the pickled cucumbers in the bag to be ready in 20-30 minutes, change the script a little. In this case, cut the cucumbers into slices, place in a bag, add seasonings and shake vigorously for a while, allowing the juice to evenly saturate all the slices, and then leave at room temperature. It makes no sense to cook lightly salted cucumbers in a bag in large portions. This product actively releases juice, so it will not be stored for a long time (no more than 2-3 days), so you need to calculate everything correctly, otherwise you will simply have to throw away the spoiled vegetables.

Here's another great recipe. Everything seemed to be as usual: cucumbers, garlic, herbs, but no, another little twist: add dry mustard, and now our cucumbers are acquiring a new, refined taste.

Lightly salted cucumbers with mustard(dry salting)

Ingredients:
1 kg cucumbers,
1 tbsp. a spoonful of salt (for those who don’t like it too salty, you can reduce it),
2-3 cloves of garlic,
dill and parsley,
ground black pepper or a mixture of peppers - to taste,
dry mustard and ground coriander - 2-3 teaspoons (this is not for everyone).

Preparation:
Start cooking by washing the cucumbers and cutting off the ends. If the cucumbers are large, cut them into circles 1.5-2 cm thick; if they are small, cut them lengthwise into 4 pieces. In a bag, mix salt, finely chopped garlic and herbs, and all other spices. Then place the cucumbers in the bag, tie it and shake it well so that the salt-garlic-spicy mixture is mixed with the cucumbers. In 40-60 minutes the cucumbers will be ready.

AND A FEW MORE DELICIOUS RECIPES:

Cucumbers in grape leaves

Ingredients:
Filling (calculation is given for a 3-liter jar): 1 liter of water, 1.5 cups. apple or grape juice, ¼ cup. sugar, ¼ cup. salt.

Preparation:
Pour boiling water over the cucumbers and then cold water. Wrap each cucumber in a grape leaf and tightly fill a three-liter jar with them. Pour the boiling sauce over the cucumbers three times and roll up. Grape leaves will preserve the green color of the cucumbers and give them a special taste.

Cucumbers "Kernel"

pickling cucumbers, 1 horseradish leaf, 3 dill umbrellas, 1 head of garlic along with herbs, cut into small pieces, 5 black currant leaves, 2 cherry leaves, 1 oak leaf, 200 g salt.

Preparation:
Place everything in a jar, fill with cold water, cover with gauze. Let stand for 4 days, periodically turning the jar over so that the salt is well dissolved. After the specified period, drain the brine. Fill the jar with cucumbers with cold water and drain the water again. Fill the cucumbers again with fresh cold water and cover with plastic lids. Store in a dry, cool pantry. Cucumbers prepared using this method are well preserved. However, for this it is necessary to fulfill the main condition: use only pickling varieties of cucumbers, and in no case salad varieties.

Cucumbers “Hrum-Hrum”

Ingredients for a 3-liter jar:
medium-sized pickling cucumbers, 1 horseradish leaf, 1 large dill umbrella, 2 bay leaves, 2-3 cloves of garlic, cut into thin slices, ½ pcs. green (it is more fragrant than red) indoor pepper “Ogonyok” with seeds, 6-8 black peppercorns, 100 g salt, 1.5 tbsp. sugar, 1 tsp. (without top) citric acid.

Preparation:
Place horseradish leaf, dill, bay leaf, garlic, indoor pepper and black pepper into a three-liter scalded jar. Then place well-washed, medium-sized cucumbers in a jar and pour boiling water over them. Leave for 30 minutes. Then pour this water into a saucepan, add salt and sugar. As soon as it boils, pour over the cucumbers and add citric acid. Immediately roll up, turn the jar upside down and wrap until cool.

Cucumbers in tomato

Ingredients for a 3-liter jar:
1 dill umbrella, 1 currant leaf, 2-3 cloves of garlic, 4-5 black peppercorns. Filling: 1 liter of tomato mass (fresh tomatoes chopped in a blender), 1 tbsp. salt, 1 tbsp. Sahara.

Preparation:
Place the prepared cucumbers and seasonings in a sterilized three-liter jar and pour boiling water over them. After 15 minutes, drain the water, bring it to a boil and pour it back into the jar for 15 minutes. Grind the ripe tomatoes using a blender or pass through a meat grinder, pour the resulting mass into a saucepan and put on fire. Add salt and sugar to the tomato mixture and bring it to a boil. Drain the water from the jar of cucumbers, pour in boiling tomato mixture and roll up. Turn it over, wrap it up.

Cucumbers marinated with onions, carrots and mint leaves

Ingredients:
1.5-2 kg of cucumbers, 1 head of garlic, 1 carrot, 1 onion, 1.2 liters of water, 3 tbsp. fruit vinegar, 2 tbsp. sugar, 3 tbsp. salt, 2-3 sprigs of mint, leaves of cherry, currant, horseradish - 3-4 pieces each, 1 sprig of dill with an umbrella.

Preparation:
Wash the cucumbers, cut off the ends by 1-2 mm. Soak for 5-6 hours. Place cherry, currant and horseradish leaves, mint sprigs, garlic, carrots (in circles), cucumbers at the bottom of a sterilized jar, trying to fill the jar as tightly as possible. Place onion cut into slices on top and dill on it. Dissolve salt and sugar in water and boil. Pour the boiling solution over the cucumbers twice. For the third time, pour vinegar into the brine, boil, and add a little water. Pour boiling brine over the cucumbers. Roll up the lids. Turn over and wrap for 5-6 hours. Cucumbers prepared according to this recipe are stored well and for a long time. Instead of vinegar, you can take ½ cup of red currants.

Cucumbers preserved with cloves and cinnamon

Ingredients:
1.5-2 kg of cucumbers, 3 tbsp. (without top) salt, 3-4 leaves of cherries and black currants, a small piece of horseradish, 3 tbsp. fruit vinegar, 3 tbsp. sugar, 1 sprig of dill with an umbrella, 1.2 liters of water, 1 head of garlic, 1 bay leaf, 1 peppercorn, 1 cinnamon stick, 2-3 clove buds.

Preparation:
Wash the cucumbers, cut off the ends, and soak for 5-6 hours. Place all the spices (except dill) at the bottom of a sterilized jar, then place the cucumbers. Place dill on top. Prepare the brine. To do this, dissolve salt and sugar in water and boil the brine. Fill the jar to the top with it. Cover with a lid and let stand for 5-10 minutes, then drain the brine. Repeat this twice. On the third pour, pour vinegar into the brine and cover with a lid. Turn over, wrap and let stand for 3-4 hours. Store in a cool place (pantry).

Pickled cucumbers with asparagus

Ingredients:
2 kg of cucumbers, 100 g of asparagus, 1 carrot, 3 cloves of garlic, 1 horseradish leaf, 2 dill umbrellas, 3 black currant leaves, 6 peppercorns, 3 tbsp. vinegar (9%), 1 tbsp. sugar, 3 tbsp. salt.

Preparation:
Place the cucumbers in cold water for 2 hours. Place a horseradish leaf, peeled and quartered carrots, garlic, dill, currant leaves, and pepper at the bottom of a sterile jar. Cut off the ends of the cucumbers, cut off the tough lower part of the asparagus shoots. Place cucumbers and asparagus tightly in a jar, add salt, sugar and vinegar. Fill with boiling water and roll up. Carrots can be cut into flowers - it won’t affect the taste, but how beautiful!

Cucumbers with sweet peppers, garlic and currants

Ingredients:
2 kg of cucumbers, 300 g of sweet pepper, 300 g of garlic arrows, 400 g of red currant berries, black currant and cherry leaves, 4 tbsp. 9% vinegar, 3 tbsp. sugar, 2 tbsp. salt.

Preparation:
Place the cucumbers in cold water for 2-3 hours. Peel the pepper and cut into strips. Place the cucumbers in jars, arranging them with currant leaves, cherries, strips of pepper, garlic arrows and red currant berries. Fill the jars with boiling water and let steep for 10 minutes. Drain the water, boil and refill the jars for 10 minutes. Drain the water again. Prepare the marinade. Boil the water drained from the jars with sugar and salt, add vinegar at the end and pour the boiling marinade over the cucumbers. Roll up the jars, turn them over and wrap them up.
In a very old book on home economics, I came across a completely original recipe for pickling cucumbers in a pumpkin, and it was noted that the cucumbers turned out to be especially pleasant to the taste. Two methods of salting are mentioned. In one of them, the shell of a large pumpkin serves as a vessel for pickling cucumbers; in another method, small hollowed-out pumpkins filled with cucumbers are placed in a tub mixed with cucumbers (“in bulk”), spices are added there, everything is filled with saline solution, covered on top with a wooden circle, on which a pressure is placed and the tub is taken out into the cold. The recipe below is suitable for both salting methods.

Cucumbers in gooseberry juice

Ingredients:
– cucumbers – 2 kg
– gooseberries – 400 g
– sugar – 100 g
– salt – 50 g
- tarragon.

Preparation:

The cucumbers are washed, doused with boiling water and then cold water, and placed in jars along with tarragon sprigs. Wash the gooseberries, pour boiling water over them, add sugar and salt and bring to a boil.

Strain the solution and rub the gooseberries through a sieve. Fill the cucumbers three times with a boiling mixture of strained solution and pureed gooseberries and roll up the jars.

And for dessert, a very interesting recipe:

Ingredients:
10 kg of cucumbers, 100 g of tarragon (greens), 100 g of dill (greens), 100 g of black currant leaves, 5 l of water, 400 g of salt.

Preparation:
Wash small pumpkins, cut off the top part (from the side of the stalk) and remove the seeds from them. Wash cucumbers and greens. Place cucumbers mixed with spicy herbs tightly into the hollowed out pumpkins, fill with brine, cover the pumpkins with the cut off top parts and secure them with wooden pins or tie them with a strong thread.

Place the filled and closed pumpkins in the tub, top side up, filling the spaces between them with cucumbers and spices. Dissolve salt in water and pour this solution over the pumpkins and cucumbers placed in the tub.

Cover the top with a clean cloth, place a wooden circle and a bend. There should be enough brine to cover the wooden circle. The weight of the oppression is usually equal to 1/10 of the weight of the cucumbers. Place the tub in a cold place, where it should be stored even after fermenting the cucumbers.

If it is not possible to pickle cucumbers in a tub, pickle them in a large pumpkin, accordingly reducing the amount of salt and herbs.

Pickled cucumbers for the winter are the most popular preserved food for any housewife. There are many ways to pickle. Most recently, we looked at cooking options. Today I suggest you pay attention to pickles, which perfectly retain their qualities until the winter.

Before you begin the salting process, you need to decide which method to choose. After all, there are quite a few of them, for example, cold and hot options. They are prepared in completely different ways, but the composition of the ingredients is almost the same. If you want to add something new, for example mustard or vodka, to the recipe, then the cooking process will be different here too. Probably now you understand how important it is to initially know what you are aiming for as a result.

Prepared cucumbers for the winter are considered an excellent appetizer for any holiday table. And mind you, they are in great demand among guests of the celebration. I suggest you don’t stop at one recipe, but prepare several, labeling the lids on them. Then you can definitely decide and find your favorite pickling method.

Preparing pickles for the winter in jars

Let's first look at the classic recipe. According to which many people cook, I promise you and I will learn. The whole secret is in this version of pickles, in the marinade. Cucumbers prepared according to this recipe stay in jars all winter. They turn out crispy and very tasty, try it, you will like it.

We will need:

The number of products needed may vary. Depending on the number of cans you will use. That is why a set of ingredients will be indicated below without indicating the quantity.

• fresh cucumbers - 3 kg. (maybe more depending on the size of the fruit and jar)
• currant, cherry and horseradish leaves
• dill umbrellas
• bay leaf - 1 pc. for 750 gr. jar
• garlic - 2-3 cloves per jar
• peppercorns

Marinade for 1 liter:

• granulated sugar - 3 tablespoons
• salt - 1.5 tbsp
• vinegar 70% - 1 tsp.

Preparation:

1. Before you begin, prepare your pickle jars. To do this, rinse each of them thoroughly. Then sterilize with steam.

Personal experience. For sterilization I use a regular kettle. I pour enough water into it. Place on the fire and bring to a boil. Then turn down the gas and put the jar on the boiling spout.

All greens and leaves must be processed right before salting. Rinse under running water, then place on a cloth napkin. This way we will get rid of any remaining liquid and allow the grass to dry completely.

Now let's get comfortable and start salting. Place a horseradish leaf on the bottom of a sterilized liter jar, then currant and cherry leaves, about 3 leaves for each jar. We also put dill umbrellas and garlic here, cutting it into two or three parts.

Next add bay leaf and peppercorns.

2. Now take the pre-washed cucumbers. We remove the stalks or leave them with them if they are not quite large. And put it tightly into the prepared jars.

Then pour boiling water into each jar. This must be done extremely carefully so as not to get burned. There is no need to add anything to this water, so we sterilize our cucumbers again.

Cover each jar with a lid. Let it sit until the water in the jars has cooled completely. Then carefully pour all the liquid back into the pan. We will prepare the marinade from the same water. Add all the necessary ingredients to it. The recipe is described in more detail above.

Bring the prepared marinade to a boil, then boil for another 5 minutes. Then pour the prepared marinade into the prepared jars. We close the lids on top, which must be rolled up immediately. Turn the finished pickles upside down and leave the cucumbers in this form for 24 hours. It is advisable to cover the top of the jars with something warm.

So we prepared delicious crispy cucumbers for the winter. Which, by the way, can be stored for a long time in a cool place. Below is a recipe for preservation that is perfectly stored in the apartment throughout the year.

A proven recipe for crispy fruits with vinegar for storing in an apartment

I bring to your attention a proven recipe. According to which we cook with our whole family year after year. Cucumbers prepared according to this option turn out excellent and crispy. These jars of pickles are perfectly stored in apartments. The main thing is to choose a darker place where the rays of the sun probably cannot penetrate.

We will need:

The calculation will be presented for 3 cans, each with a volume of 1 liter

• cucumbers
• water - 3 liters
• granulated sugar - 6 tablespoons
• salt - 6 heaped tablespoons
• vinegar - 3 tablespoons (one in each jar)
• herbs (horseradish leaves, dill umbrellas, horseradish root, garlic, allspice)

Preparation:

1. First of all, let's process the cucumbers. To do this, we select the most suitable fruits. Place them in a bowl of cold water and rinse thoroughly. Then drain the water and fill it with new (cold) water again. Leave the cucumbers in it for 1 hour.

Remove the stems from both sides of the washed vegetable. And we leave them in the basin for now. And at this time we will start sterilizing the jars.

2. I described the process of sterilizing jars to you in the previous recipe. You can use your own method. But we under no circumstances miss this process. With lids everything is much simpler. Place them in boiling water and continue boiling for 3-5 minutes.

Now put the washed herbs, garlic and black peppercorns into the prepared jars. Place the cucumbers on top, lightly pressing them together.

If, as a result, you plan to get pickles with a large amount of brine, then the cucumbers should not be pressed together too tightly.

3. Now let's prepare the marinade. Add all dry ingredients to boiling water. Such as salt and sugar, bring to a boil again. Then carefully pour the prepared marinade into the prepared jars of cucumbers.

Cover with lids and leave in this state for 7-10 minutes. Afterwards, pour the liquid back into the pan and bring to a boil. Then fill the cucumbers again, but not to the top, but only to the shoulders of the jar.

It's time to pour in the vinegar. One tablespoon in each jar will be enough.

When the vinegar is added, you can add the remaining marinade into the jars to the very top.

Cover with sterilized metal lids and screw on. Turn the jars over onto a flat surface. Cover with a warm blanket on top. Leave the resulting pickles for a day. After the time has passed, we put them in a comfortable position.

This preservation should be stored in a dark place. But you can try it after one, or better yet, two weeks. So that the cucumbers can be salted as best as possible.

Preserving cucumbers under a nylon lid

We will now look at a rather interesting method of salting. It's all about its distinctive features. For example, we will prepare such preservation without adding vinegar. We will fill the cucumbers with spring or raw tap water. And you need to close the resulting pickle under a nylon lid. Well, if you are interested in the salting process, then let’s get to work...

We will need:

The calculation is for one 3-liter jar

• cucumbers
• salt - 100 gr.
• herbs (currant and cherry leaves, dill umbrellas, bay leaves)
• horseradish root
• garlic - 2 cloves
• peppercorns - 3 pcs.
• water - preferably spring water

Preparation:

1. First of all, let’s prepare all the ingredients required from the list. Wash jars with lids thoroughly under running water. Before pickling, it is advisable to soak cucumbers in cold water for at least half an hour.

Wash and dry all prepared grass using a cloth towel.

Place the prepared 3-liter jars on a flat surface. And carefully put the washed grass into it. In the following quantities: bay leaf - 2 pcs., peppercorns - 3 pcs., horseradish root - small cut pieces 1 cm long (2-3 pcs.). Do as you wish with the remaining herb; you can add less or more; it will not harm the pickles in any way.

We also add the required amount of salt here. Next we lay out the washed cucumbers. Compacting them together as best as possible.

2. Then fill the resulting mass to the very top with spring water, which can easily be replaced with raw water from the tap. Close with nylon lids.

It is preferable to store the resulting pickles in a cool place. As a result of your efforts, you will receive excellent preservation for the winter.

Since this option was prepared in a cold way, its salting time will increase. That is, if you decide to try cucumbers on the 3rd or 4th day after pickling, they will definitely not be ready. So, please refrain, gentlemen.

Video on how to cold preserve cucumbers

Let's move on to another recipe for making pickled cucumbers for the winter. Don't worry, you can always return to previous notes.

Delicious recipe for pickled cucumbers with mustard

Mmm, I promise it will be delicious. This method of preservation with mustard is suitable for lovers of spicy foods. So, as part of the marinade we will use a large amount of mustard and vinegar. Which will have a positive effect on ready-made pickles.

The calculation of products will be given below for four liter jars.

We will need:

• fresh cucumbers
• cold water - 6 glasses
• mustard - 6 tablespoons
• table vinegar - 1 glass
• granulated sugar - 1 cup
• salt - 2 tablespoons

Preparation:

1. Wash the cucumbers thoroughly and soak in cold water for 3-4 hours. This way we will get rid of minor bitterness, if any, in the vegetable.

Place cucumbers in prepared, well-washed jars. Tamping them together. As you probably noticed, this recipe does not contain a single gram of greens. Which makes our work much easier. You can rest assured that this will not affect the taste of the finished pickles.

2. For now, put the prepared jars of vegetables aside and make the marinade.

To prepare the marinade, take a large deep pan. Fill it with the required amount of cold water. Add mustard, vinegar, sugar and salt here. Place the entire mixture on the fire and bring to a boil.

Boil the marinade for 5-7 minutes. Then carefully fill the jars with cucumbers to the very top.

3. Prepare a pan for sterilizing the preserves. To do this, place a small towel in a large container and fill it with water. Place on the fire and bring to a boil.

Then carefully lower the jars of vegetables to the bottom of the pan. Cover with lids, each individually. And sterilize for 5-7 minutes.

After the time has passed, carefully take out our pickles, hold them with a towel so as not to get scalded. And wrap the lids as best we can. Then we turn them over onto a flat surface, bottom up, and leave them in this state until they cool completely.

As soon as the preservation has cooled, you can lower them into the cellar or store them in your apartment in a dark place.

An amazing version of pickling cucumbers with vodka

Our article is coming to an end. But I really don’t want to say goodbye. That is why I suggest that we, together with you, look at another option for canned cucumbers for the winter. And this recipe will not be simple, but with the addition of a familiar ingredient. We will add a little vodka to this marinade. As a result, you will see how different the taste of pickles is from those presented above.

We will need:

For a 3 liter jar

• cucumbers - 1.5-2 kg.
• currant leaves, horseradish, dill umbrellas, amaranth, marigolds - 2 pcs.
• garlic - 4-5 cloves
• salt - 100 gr.
• vodka - 50 gr.

Preparation:

1. Place the treated leaves in a steam-sterilized jar. We place them in order, as presented above in the recipe, lightly pressing them to the bottom.

Then we place pre-processed cucumbers here.

The cucumbers had to be washed and the stems removed from both sides. And don’t forget to keep the fruits in cold water.

Lightly compact them, do not try to put pressure on them. Any force applied can break the vegetable.

2. Now let’s prepare a simple marinade. Pour water into the carafe and add the required amount of salt. Mix the resulting mixture thoroughly. And pour it into the prepared jars of cucumbers. In this case, there is no need to heat anything yet.

Close the jar with a nylon lid and put the pickles in a dark place for 4 days. After the time has passed, pour the brine from the cucumbers into a saucepan. Place on the fire, bring to a boil, and simmer for 5 minutes.

While the marinade is on the fire, take a jar of cucumbers. Pour cold water into it. Cover with a lid and shake thoroughly. This way we get rid of the resulting white plaque. Then we drain this water.

We also pour vodka here in the required quantity. Then add the prepared hot marinade to the very top. We seal the pickles hermetically with sterilized iron lids. Turn upside down onto a flat surface. Leave in this state until completely cooled.

It is advisable to store canned cucumbers in a cool place. Under such conditions, they can be preserved until spring. But I doubt that such a delicious thing will last long. Of course, when you taste it, you will not remain indifferent.

This concludes our selection. I hope that you have chosen one of the recipes for yourself, and perhaps even adopted several of them. Now I’m waiting for your feedback on what and how you did. Which option did you choose and which one would you like to try?

See you again, dear friends!