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!

When summer comes, flowers bloom and the first vegetables ripen in the garden beds. At this moment, you involuntarily remember your favorite crispy pickles according to your grandmother’s recipe. Don't know how to quickly and easily prepare delicious lightly salted cucumbers? We will help with recipes. The article offers several proven methods that will allow you to pickle cucumbers in a few hours.

Polyethylene miracle

Housewives loved this recipe for its speed and low cost of preparation. How to make lightly salted cucumbers in a bag?

For this you will need:

• 1 kg of cucumbers;
• 1 tablespoon salt;
• 1 tablespoon sugar;
• 4 cloves of garlic;
• a small bunch of dill along with an umbrella;
• plastic bag.

Wash fresh small cucumbers thoroughly, cut off the stems and put them in a bag. Sprinkle salt and sugar on top, add chopped garlic and a bunch of herbs. Seal the bag and shake the contents well to distribute the ingredients evenly. Then put it in the refrigerator.

After 4-5 hours, the cucumbers should be ready. Fans of spicy flavors can add cloves and other spices to the composition before salting.

Crispy toy soldiers

Cucumbers got their name because of their peculiar arrangement in the jar.

Ingredients:

• 1 liter of water;
• 5–7 cucumbers;
• 1 tablespoon salt;
• 1 teaspoon sugar;
• 3 cloves of garlic;
• dill and other herbs to taste.

First, wash the cucumbers and cut off their tails. Then throw the greens and garlic cloves into the bottom of a liter jar, and place the cucumbers vertically on top, cover them with salt, sugar and pour boiling water over them. Cover the jar with a plastic lid and leave to ferment at room temperature.

The cucumbers will be ready to eat within 24 hours.

Traditional recipe

Thanks to this recipe, you can prepare lightly salted cucumbers in cold water.

Ingredients:

• 2 liters of water;
• 1 kg of cucumbers;
• 2 leaves of horseradish;
• 5 leaves of cherry and currant;
• 3 dill umbrellas;
• 5 cloves of garlic;
• 60 grams of salt;
• 25 grams of sugar;
• Cloves, allspice, bay leaf.

First of all, you need to prepare an aluminum or cast iron pan with thick walls. Place half of the washed green leaves on the bottom of the pan, and cucumbers on top. Cover all this with the remaining herbs, sprinkle with salt and spices, and add water.

The cucumbers should drown in the aromatic brine. Cover the pan with a lid and leave at room temperature for 24 hours.

In order for the cucumbers to be better saturated with the aromas of spices, you need to make small cuts on them.

Taste of summer

Sometimes it happens that you don’t have greens on hand, but you really want cucumbers. The following recipe will teach you how to cook lightly salted cucumbers without greens.

Ingredients:

• 1 liter of water;
• 5 cloves of garlic;
• 30 grams of salt;
• 10 grams of sugar;
• 2 black peppercorns;
• 2 bay leaves.

Place cucumbers in a jar, sprinkle them with spices and garlic and pour boiling water over them. In just a few hours you will get fragrant and appetizing cucumbers.

Early ripening

It happens that guests arrive suddenly, and there is nothing to put on the table. In this case, cucumbers in a bag according to a quick recipe always come to the rescue. This method will help you prepare lightly salted cucumbers in half an hour.

Ingredients:

• 0.5 kg of small fresh cucumbers;
• 15 grams of dill;
• 4 cloves of garlic;
• 40 grams of salt;
• 10 grams of sugar.

The cucumbers should be cut into four parts, finely chop the garlic and herbs. Place all ingredients in a bag along with salt and shake well. While lunch is being prepared, shake the cucumbers periodically, and in half an hour they will be ready.

Crispy Delight

In order for lightly salted cucumbers to turn out crispy, you need to choose the freshest, only collected specimens and not skimp on horseradish leaves.

Some housewives add oak leaves to the recipe for crunch.

Ingredients:

• 1 kg of cucumbers;
• 15 horseradish leaves;
• 10 leaves of currant and cherry;
• 3 oak sheets (if possible);
• 5 dill umbrellas;
• 1 head of garlic;
• Red and black pepper in a 1:1 ratio.

Place greens and cucumbers in successive layers on the bottom of the pan. Sprinkle spices on top and cover with remaining horseradish, cherry and currant leaves. Pour boiling water over the contents of the pan and leave at room temperature to ferment. From time to time you should try pickling cucumbers.

Spicy

A recipe made with mineral water will give cucumbers an unusual taste.

Ingredients:

• 1 kg of large cucumbers;
• 2 dill umbrellas;
• 7 cloves of garlic;
• 30-40 grams of salt;
• 800 ml mineral water.

Place dill and cucumbers on the bottom of the container, sprinkle chopped garlic on top. Dissolve mineral water with salt and pour this brine over the cucumbers. Close everything well and leave for several days in a cool place.

Mineral water allows the flavors to penetrate deeper into the cucumbers, while keeping them as fresh and crisp as possible.

Eccentric novel

To give cucumbers a unique taste, you will need several unconventional ingredients and ordinary brine.

Ingredients:

• 1 kg of small cucumbers;
• 200 grams of sweet and sour apples;
• 8 cloves of garlic;
• 40 grams of salt and sugar;
• 3 pieces each of horseradish leaves, currants, cherries and dill umbrellas;
• 2 grams each of allspice, cinnamon and bay leaf.

Wash the cucumbers, cut the apples into slices. Place them in a container, distributing the apples evenly between the layers of cucumbers. Lastly, add the spices.

When the cucumbers are laid, you need to start preparing the brine. Bring a liter of water to a boil over high heat and add sugar and salt. Pour the prepared brine into the contents of the container with cucumbers, close it with a lid and place in a cool place. In a day the cucumbers will be ready.

If you liked our article and have something to add, share your thoughts. It is very important for us to know your opinion!

Source: http://woman-l.ru/kak-sdelat-malosolnye-ogurcy/

This is a delicious, aromatic snack that is one of the first to be created from the fresh harvest. This preservation is the basis for savory salads and pickles. The calorie content of the product does not frighten women, since it is minimal and completely covered by the high benefits. All this is about lightly salted cucumbers, easy to prepare and arousing appetite even after eating. How to salt them?

Theoretically, any recipe that focuses on classic pickling can be made easier by reducing the amount of preservative ingredient and obtain lightly salted cucumbers.

However, in practice the situation is somewhat different: the method of working with vegetables, the composition of the brine, right down to the set of herbs and spices are also important.

The only thing that is certain is that such a dish is easier to create than traditional pickles.

How to prepare lightly salted cucumbers to obtain a tasty and tender product:

1. Wash briefly, just remove plaque from the skin. If the vegetable is bought in a store, give it a good brush.
2. Soak. This step is required for any cooking method, even if you plan to lightly salt the product. As a result, the cucumbers will crunch and will not lose density during storage.
3. Pour brine over ingredients.
4. Place oppression on top. Some salting methods omit this step.

The simplest recipes do not require anything other than cucumbers, salt and water, but even these 3 ingredients can be completely different and give different results during the process. Try to choose them like this:

• Classic pickling of cucumbers allows you to use the main product of any size. If you follow a quick recipe, you need to take the same cucumbers (preferably small ones).
• The best lightly salted cucumbers are obtained from varieties that have thin skin and pronounced pimples.
• Do not use iodized salt. It’s also better not to take sea food. The most delicious cucumbers can be pickled using regular, rock, or coarse-grained salt. If you take a finely ground product, the vegetables will become softer every day and will stop crunching.

This block will show you the basic ways of working with such home preservation. You will learn how to pickle lightly salted cucumbers directly in a jar, what is the minimum holding time for them, and whether it is possible to do without creating a brine. The recipes, tested by thousands of housewives, are convenient because they allow you to vary the additional components, so by writing them down in your book, you can easily adjust any method to suit you.

In the package

This is the simplest, fastest, most convenient way to prepare snacks for instant consumption. Lightly salted cucumbers in a bag are otherwise called “dry”, since there is no need to add brine to them. The disadvantage of the recipe is that it cannot be preserved for the winter in large quantities. The resulting dish should be eaten immediately; it can be stored in the refrigerator for only 3-5 days.

Ingredients:

• cucumbers – 7-9 pcs.;
• salt – 1 tbsp. l.;
• granulated sugar – 1 tsp;
• coriander grains;
• sweet peas.

Cooking method:

1. Make several cuts on the surface of the cucumbers.
2. Place them in a bag and add the rest of the ingredients.
3. Rub thoroughly with your hands to ensure that the spices and salt/sugar are evenly distributed throughout the cucumbers.
4. Tie the bag and leave it in the kitchen. After 10-11 hours you can eat.

In a bag with garlic

The general technology is similar to that described above, but several flavoring ingredients are added. The finished product is good for salads. Additionally, the salting time has been reduced to 3 hours thanks to some simple steps. How to make quick-cooking lightly salted cucumbers with garlic? Study this recipe and try to repeat the algorithm.

Ingredients:

• garlic cloves – 4 pcs.;
• small cucumbers – 10-12 pcs.;
• salt – 1.5 tbsp. l.;
• horseradish root;
• broken laurel.

Cooking method:

1. Cut the washed cucumbers lengthwise - this will allow them to be salted for only a few hours.
2. Add pieces of garlic, chopped horseradish root, bay leaf.
3. Pour everything into a bag, add salt and tie. Shake several times.

Hot method

The main advantage of this method is fast work. However, the bright green tint of the skin will be lost, so housewives who value the aesthetic component of the dish rarely resort to this recipe. If this doesn’t bother you, and taste plays a more important role, learn how to pickle lightly salted cucumbers using the hot method. The set of herbs listed below can be varied.

Ingredients:

• salt – 1 tbsp. l.;
• water - liter;
• cucumbers – 1 kg;
• head of garlic;
• hot pepper pod;
• garlic sprigs – 3 pcs.;
• horseradish leaves;
• tarragon stems.

Cooking method:

1. Boil water and add salt. Professionals advise making the amount of brine exactly according to the volume of the jars. You'll have some extra liquid left over, but it's easier than trying to figure out the remainder.
2. Rinse the greens and tear them with your hands. Chop the garlic, do not mince it.
3. Scald the washed and tipless cucumbers with boiling water and place on top of the greens.
4. Add chopped pepper.
5. Pour boiling brine over it and put pressure on top.
6. The appetizer is ready when it cools down.

With cold water

The reason for the low popularity of this method of creating a flavorful snack is the time spent on its preparation. It infuses in a jar for about a couple of days, but if desired, it can be stored for several months if it is rolled up. The recipe for lightly salted crispy cucumbers with cold water looks simple and does not require careful study of step-by-step instructions with photos.

Ingredients:

• cucumbers – 1 kg;
• salt – 1 tbsp. l.;
• water – 1 l.;
• garlic cloves – 3 pcs.;
• sprigs of dill;
• currant leaves.

Cooking method:

1. Distribute the greens and cucumbers along the bottom of a briefly sterilized jar. There must be a layer of dill and leaves on top.
2. Pour salt into cold water. Let it dissolve.
3. Pour this liquid over the contents of the jar. Without covering, leave the lightly salted cucumbers in the room.
4. When foam begins to appear, eliminate it and move the workpiece to the refrigerator.

Quick lightly salted cucumbers

This method uses a bag or pouch in which you can salt very small cucumbers (gherkins) in a matter of minutes. If you have been wondering how to quickly make lightly salted cucumbers without negatively affecting their density and color, this option may be ideal for you. The appetizer is worthy of the main spread of any culinary magazine: it looks amazing in photos and in real life!

Ingredients:

• cucumbers – 3-4 pcs.;
• salt – 1/2 tsp;
• vegetable oil – 1 tsp;
• garlic clove;
• ground black pepper;
• mint leaves.

Cooking method:

1. Chop the washed cucumbers into slices.
2. Mix oil, chopped garlic, mint and pepper.
3. Combine all ingredients and transfer to a bag/jar. Add salt.
4. Shake vigorously for exactly 3 minutes.

For the winter

This differs from previous methods in the increased shelf life of the workpiece and in an unusual way of working with the product. You don’t have to use several containers and then carefully wash them. Professionals advise taking large containers - 2-3 liters. There is no need to use pressure in this recipe.

Ingredients:

• cucumbers - 3 liter jars up to the hanger;
• head of garlic – 1/2 pcs.;
• coarse salt – 3 tbsp;
• dried dill

Cooking method:

1. Fill a well-washed jar with chopped garlic and hand-torn dill.
2. Place cucumbers on top.
3. Add salt.
4. Pour boiling water up to the neck of the jar.
5. Close, twist the container, distributing the salt. A day later the snack is ready.

In mineral water

This is a quick and convenient way to prepare a snack that will crisply crunch. Lightly salted cucumbers in mineral water can be prepared with any drink of this type, but experienced housewives advise using Essentuki and similar soft options. The set of spices and herbs is basic and can be varied as desired. The main advantage of this method is the speed of preparation.

Ingredients:

• mineral water – 1 l;
• small cucumbers – 0.7 kg;
• garlic clove;
• dill;
• coarse salt - 2 tbsp. l.

Cooking method:

1. Wash the greens and place them in the bottom of the jar.
2. Distribute the cucumbers very tightly on top.
3. Cover with the remaining dill and chopped garlic.
4. Dissolve the salt in mineral water and pour it over the vegetables.
5. Keep it cold overnight.

With mustard

If you're wondering how to prepare a simple, familiar dish that can surprise guests and family, explore the options for lightly salted cucumbers with mustard. They make spicy salads, but a single appetizer goes well with meat, potatoes, and cereal side dishes. It is advisable to use dry, crushed mustard.

Ingredients:

• cucumbers – 2.5 kg;
• a bunch of celery;
• sprigs of parsley, dill;
• dry mustard - 2 tbsp. l.;
• water – 1.7 l;
• salt – 3 tbsp. l.

Cooking method:

1. Rinse, dry, and chop fresh herbs.
2. Wash a three-liter jar and fill the bottom with some greens.
3. Next you need to make layers of cucumbers and remaining herbs.
4. Cover the last row of the layer with dry mustard.
5. Make a traditional pickle for cucumbers and cover the contents of the jar with it. Eat every other day.

With salt and sugar

For some housewives, this method of working with canned vegetables is a real discovery. The key advantage of lightly salted cucumbers with salt and sugar is that they will crunch and look like they came from a glossy photo of a culinary magazine, even if you over-salt them. How to prepare such a snack and what to serve it with? For guaranteed results, follow the instructions below exactly.

Ingredients:

• granulated sugar – 1.5 tsp;
• salt – 1 tbsp. l.;
• water – 1 l;
• cucumbers – 0.7 kg;
• garlic cloves;
• oak leaves;
• allspice.

Cooking method:

1. Place all ingredients, alternating between each other, in a bucket.
2. Pour hot brine to which sugar has been added.
3. Apply pressure and keep the container in a cool place for 12 hours.
4. Then transfer the cucumbers into a glass container and keep them in the refrigerator. It is recommended to eat with pickled tomatoes.

With vinegar

The snack obtained as a result of working according to this method has a delicate, piquant taste, and the preservation itself proceeds faster than usual. For lightly salted cucumbers with vinegar, you can use traditional spices and herbs, or even do without them almost completely. It is advisable to use small jars; be sure to sterilize them before use.

Ingredients:

• vinegar - 2 l;
• water – 3 l;
• salt – 2.5 tbsp. l.;
• sugar – 4 tbsp. l.;
• Bay leaf;
• horseradish root;
• cherry leaves.

Cooking method:

1. Heat the vinegar in a saucepan, but do not let it boil.
2. Prick the washed cucumber with a fork, dip it in vinegar, let sit for a minute and a half. Immediately transfer to jar.
3. Repeat the previous step for all cucumbers. You can put them in portions and catch them with a slotted spoon - it will be faster.
4. Add chopped horseradish, bay leaf, cherry leaves.
5. Make a standard brine, boil, pour into jars.
6. Eat after cooling.

Surprisingly, if you do not add peppercorns and bunches of parsley, the vegetables will crisp up even after long-term storage. Follow these guidelines:

• Try to pickle fruits in glass or ceramics: they do not add unnecessary flavor notes. If you are using a pan, use an enamel one.
• Make lightly salted cucumbers using spring water or let it sit for a day with tap water, putting a silver/copper item in it.

Source: http://sovets.net/7328-malosolnyie-ogurtsyi.html

How to make lightly salted cucumbers quickly at home: step-by-step cooking recipe

Which cucumbers to choose

For lightly pickled cucumbers, it is better to choose medium-sized cucumbers, dense, with thin skin and with pimples. In the Moscow region, Nezhinsky cucumbers are considered the ideal variety for this type of cucumber preparation. Cucumbers should not be yellow and certainly should not be bitter (be sure to taste the vegetables before you start lightly salting them).

Of course, it is best to use fresh cucumbers that have just been picked from the garden for light-salting. If you don’t have your own garden, you can buy these cucumbers outside the city - in the nearest village or at the market.

It is important to understand that for lightly salted cucumbers you need to choose cucumbers of the same size. This is necessary so that they are equally salted.

Which water to choose

Water is one of the main components of any preservation; in some preparations for the winter it is the basis. For cucumbers, the choice of water is very important. It is best to use spring water (very little of it will be needed to soak the cucumbers and to prepare the brine). Thus, for example, 5 kilograms of cucumbers will require 10 liters of spring water.

If you do not have the opportunity to use spring water, then it can be replaced with bottled water or regular water that is well filtered and purified.

Plain water can also be used for lightly salting cucumbers; to do this, pour it into an enamel bucket or pan, at the bottom of which place a silver item (it can be a spoon, coin, ring, etc.) and a copper item.

Then cover the water with a lid and let it sit for 5-6 hours. These metals will significantly improve the quality and taste of water.

Recipe for delicious lightly salted cucumbers

Ingredients:

• cucumbers – 5 kg;
• dill with umbrellas and seeds - 7-10 pieces;
• garlic – 1 head;
• horseradish – 30 leaves;
• black peppercorns – 4 teaspoons;
• red peppercorns – 2 teaspoons;
• currant leaves;
• salt – 6 tablespoons.

Cooking process:

1. Wash the cucumbers 2-3 times and soak in water (for 2-3 hours).
2. Peeled garlic. Coarsely chop the greens, currant and horseradish leaves.
3. Place horseradish leaves on the bottom of an enamel bucket, then some chopped herbs and some peppercorns. Next, place the cucumbers, and the rest of the greens and peppers on top. Then again cucumbers, and on them horseradish leaves.
4. Bring the water to a boil, turn it off and add salt to it, mix and place the cucumbers in this brine. Place a weight on top and leave for 2-3 days in a cool place.

Quick lightly salted cucumbers

Ingredients:

• cucumbers – 2 kg;
• black peppercorns – 10 pieces;
• red peppercorns – 5 pieces;
• sugar – 1 teaspoon;
• coarse salt;
• dill – 1 bunch;
• lemon – 2 pieces.

Cooking process:

1. Grind pepper, sugar and salt to form a fine-grained mixture.
2. Peel the lemon and add it to the mixture of salt and pepper. Squeeze juice from lemon.
3. Chop the dill coarsely.
4. Wash the cucumbers well several times and soak in water for 1 hour. After that, cut off the ends on each side.
5. Lightly tap each cucumber with a spoon or knife handle. So that the cucumber cracks slightly. Next, cut each vegetable crosswise into several pieces.
6. Sprinkle the cucumbers with a mixture of salt, pepper and lemon zest and add lemon juice, mix everything well. Add greens and let stand for half an hour. Before serving, lightly pat the cucumbers dry with a paper towel.

If you don’t have time to wait, then you don’t have to soak the cucumbers. But the salting time will increase to 60 minutes.

Lightly salted cucumbers in a bag

Ingredients:

• cucumbers -1 kg;
• greens – 1 bunch;
• garlic – 3-4 cloves;
• coarse salt - 1 tbsp. spoon;
• cumin – 1 teaspoon;
• a clean plastic bag or plastic container.

Cooking process:

1. Tear the greens coarsely with your hands and place in a bag or container.
2. Cut off the tails of the cucumbers (on both sides) and place them in a bag or container.
3. Finely chop the garlic.
4. Grind the cumin well in a mortar or crush it with a rolling pin.
5. Add salt, cumin and garlic to the cucumbers in the bag. Tie the bag or container tightly and shake to mix all the ingredients.
6. Place the bag or container with cucumbers in the refrigerator for 60 minutes. After this you can eat - the vegetables turn out lightly salted and crispy.

Source: http://dir101.org/kak-sdelat-malosolnye-ogurcy/

How to make lightly salted cucumbers crispy. Recipe for quick preparation of lightly salted cucumbers:

Lightly salted cucumbers are a great addition to any dish. They will decorate the holiday table and delight the eye. Great for strong drinks.

And most importantly, the recipe for making them is very simple. We will try to answer the question of how to make lightly salted cucumbers in as much detail as possible.

Quick cooking

Lightly salted cucumbers are a product that appears on the table during the period when the main cucumber harvest is being harvested (late summer, early autumn). Salted, pickled, and canned cucumbers are more suitable for winter. Lightly salted cucumbers are a summer product that is an excellent addition to potatoes and other dishes.

They can be prepared quickly, but they are eaten just as quickly. This product is usually prepared in small quantities so that it can be eaten in one or two times. After the next portion is finished, they begin to prepare the next one, fortunately this is done very simply.

Even a person who is far from cooking will cope with this cooking task without any problems, since the recipe is very simple.

Before we describe the entire cooking process and tell you how to properly make lightly salted cucumbers, we will outline some recommendations and reveal secrets. The suggested tips will help housewives and become their secret to successful cucumbers.

Revealing secrets

One of the secrets is that lightly salted cucumbers can be prepared in three different ways:

• when preparing, use hot or cold brine;
• vegetables are cooked in their own juice;
• Lightly salted cucumbers are prepared using the dry method (without brine).

To make the pickling process really fast, use small, bright green vegetables with “pimples.” A smooth cucumber will not work - it is a salad variety. But the “pimples” indicate that the vegetables are suitable for pickling. Firm ones with thin skin are best.

And one more thing - you need to choose cucumbers of the same size. This fact contributes to the distribution of salt evenly and the salting is excellent.

What does crunch depend on?

Many people ask the question, how to make lightly salted cucumbers crispy? Everything is very simple. Before starting the pickling process, it is better to leave the vegetables in cold water for 2-3 hours, then they will crisp up and become dense. This is the answer to the question of how to make lightly salted cucumbers crispy.

The ends of the cucumbers must be cut off first. This will speed up the pickling process and allow you to get rid of nitrates, since the tip of the vegetable is the place where nitrates accumulate the most.

Uniform salting is facilitated by the vertical arrangement of cucumbers in the vessel.

You should not pack them too tightly, as they will lose everyone’s favorite property – crunchiness.

The vessel with cucumbers is not clogged, but covered with a napkin on top, which allows the process to proceed smoothly. Fermentation requires air.

Oak, tarragon, anise umbrellas will give the product special properties and taste. But we should not forget about the traditional dill, horseradish, parsley, black currants and cherry leaves.

The use of cloves, bay leaves, and hot peppers is a “classic”; no pickling can be done without these ingredients.

Coarse salt works best.

Lightly salted cucumbers can become “highly salted” if they are not kept refrigerated.

These seemingly insignificant nuances will help in deciding how to properly make lightly salted cucumbers.

Well, the secrets are revealed, now we can move on to the main thing. How to make lightly salted cucumbers? The recipe is presented below.

Required Products

First you need to decide what products you will need. So, the most important product is cucumbers, no pickling is complete without herbs and dill, you also need garlic, horseradish, you will need fresh currant leaves, you definitely need to prepare allspice and black pepper and, of course, salt.

Cucumbers in brine

Let's begin to reveal the secret of how to make lightly salted cucumbers quickly.

The traditional and fastest recipe for pickling a product is as follows: you need to fill the cucumbers placed in a vessel (jar, pan) with previously prepared brine. That's all. Cold brine will allow you to enjoy lightly salted vegetables after 2-3 days, hot brine makes it possible to do this after 8-10 hours.

You don’t have to prepare the brine solution in advance, but proceed as follows: pour salt (2-3 tbsp), sugar to taste into jars with vegetables and fill with cold or hot water. Then close the jar with a lid and shake until the salt and sugar dissolve.

Remove the lid, cover with gauze or a napkin and leave it like that until the salting process is completed. You can add apple slices to all the spices and herbs placed in the jar. This will give the cucumbers a special taste and sourness.

Here it is, the first answer to the question of how to make lightly salted cucumbers.

Bag as a vessel for pickling

Answering the question of how to make lightly salted cucumbers quickly, here is another recipe. It is perfect if there are no basic conditions for cooking, for example, at the dacha or at a picnic.

The process of boiling water becomes unnecessary. For this recipe, use a plastic bag. Washed vegetables should be dried and placed in a bag.

Each cucumber must first be pierced to make the pickling process faster and better. Salt and spices are added.

Cucumbers in their own juice

Here is another way that will help you understand the question of how to make lightly salted cucumbers at home. This recipe uses the juice from the vegetables themselves. Any cucumbers are suitable for this, both the ugliest and the largest. They are grated or crushed using a blender or juicer.

Separately, you need to prepare vegetables for pickling, and separately for juice. You will also need garlic, horseradish, chili pepper, dill umbrellas, and salt. For one three-liter jar we observe the following proportions:

• cucumbers for pickling - approximately 10 pcs.;
• cucumbers for juice – 3 pcs.;
• garlic – 3 cloves;
• horseradish - 3 leaves;
• chili pepper – 1 pc.;
• dill with an umbrella - 3 pcs.;
• salt – 3 tbsp. spoons.

Vegetables intended for juice are chopped. You should get about 1.5 liters of thick puree. Place horseradish leaves, 1 clove of garlic (it needs to be cut into two parts), 1 dill umbrella on the bottom. Sprinkle everything on top with salt (1 tbsp).

Then add cucumber puree to a third of the volume in the jar and place the vegetables vertically, but not all of them. Add horseradish, garlic, dill and pepper again. Sprinkle with salt, pour in cucumber puree and add vegetables. The last spoonful of salt is added at the end. Close the jar tightly with a lid. Leave for 2 days.

Within two days, the cucumbers are pickled, and then they can be consumed.

The process can be simplified by dissolving salt in cucumber juice. Celery will add a special taste to cucumbers, so it can also be used when pickling.

Cucumbers with apples

How to make delicious lightly salted cucumbers? Here is another recipe that answers this question. Cucumbers with apples are also prepared very quickly and simply, but at the same time you get an excellent taste. For preparation you will need:

• cucumbers – 1 kg;
• apples – 2 pcs. (green);
• black pepper – 10 peas;
• dill – 2 bunches;
• parsley – 2 bunches;
• cherry casting – 2-3 pcs.;
• pouring currants - 8-10 pcs.;
• garlic – 1 head;
• salt to taste.

All vegetables and herbs need to be washed. The ends of the cucumbers must be cut off, this will get rid of nitrates and allow the product to be better salted. The apples are divided into 4 parts, the core remains. The garlic is peeled and divided into cloves.

Vegetables along with apples are placed in a vessel (jar, pan) and garlic, herbs, and black pepper are placed between them. Salt is added to boiled water and stirred until dissolved. For 1 liter of water – 2 tbsp. spoons of salt. The resulting brine is poured over the cucumbers. Leave for 10-12 hours.

During this time, the cucumbers should be salted. Here is another answer to the question of how to make lightly salted cucumbers.

Cucumbers and lime juice

Grind sugar, salt and pepper. The lime is washed, wiped and the zest is removed using a fine grater. It is mixed with pepper and salt. The lime, the zest of which has been used, is squeezed out. Mint and dill are chopped. The cucumbers are peeled from the ends and cut. Large cucumbers are divided into 4 parts, small ones into 2. Then they are placed in a deep bowl.

Pour crushed pepper with salt, sugar and lime zest into a bowl, pour juice over everything, then mix. The remaining salt and herbs are poured onto the cucumbers and mixed again. This recipe will allow you to decorate the table with the finished product, even if you have very little time.

Vegetables are salted for 30 minutes. Before serving, the product is washed to remove salt and herbs.

For preparation you will need:

• cucumbers – 1.5 kg;
• dill with umbrella – 1 bunch;
• black pepper – 6-7 peas;
• allspice – 4-5 peas;
• mint – 4-5 sprigs;
• lime – 4 pcs.;
• sugar – 1 teaspoon;
• salt – 3.5 tbsp. spoons.

This was the last and most extravagant recipe, which once again answered the question of how to make lightly salted cucumbers.

Lightly salted cucumbers are a wonderful cold appetizer that goes well with any dish. The simplicity of preparing the marinade and its amazing taste have long won the hearts of residents not only of the CIS countries, but also of many others.

I think you will agree with me that such a crispy dish is excellent both for a holiday table (especially with strong drinks) and for everyday use as an addition to the main course for lunch or dinner.

There are too many existing marinades and recipes, and I am not able to describe them all, but I will try to tell you the main nuances and tips in this article. You need to understand that this is not a troublesome preservation. Salting a vegetable takes a minimum of time, and any container can be suitable, be it a pan, a jar or a regular bag.

Of course, for pickling it is better to choose small, hard cucumbers with pimples. But other types, for example, salad, are also suitable for this task. I would like to pay special attention to the amount of salt. It is indicated in recipes, but everyone has different tastes, so follow your taste preferences. For example, I don’t like too salty dishes, but for some they may seem bland. In general, everything comes with experience; after trying to make pickling yourself once, you will understand what and how much you need. Let's get started already...

Classic recipe for crispy cucumbers in brine for a 3 liter jar

Many people wonder how to prepare lightly salted cucumbers according to the classic recipe? But the answer here is simple. Traditionally, they are salted in a jar with hot brine, and to make them crispy, they must first be soaked in water for an hour. Then the cucumbers will remain hard and juicy!

This is how our grandmothers lightly salted vegetables when there were no different recipes in bags or in all kinds of containers.

We will need (for a 3-liter jar):

• cucumbers – 2.5 kg;
• salt – 4 tablespoons;
• dill inflorescences and stem – 1 pc.;
• garlic – 6 cloves;
• black peppercorns – 12 pcs.;
• currant leaf – 2-3 pcs.;
• cherry leaf – 3-4 pcs.;
• horseradish leaf - 1 pc.

Preparation:

If you like it spicier, you can add chopped hot pepper.

The end result is an excellent dish for the table. Just don’t be surprised if such a three-liter jar runs out at lightning speed, because cucumbers are so tasty that it’s impossible to stop eating them. You now have a good instant recipe in your piggy bank.

Quick recipe for lightly salted cucumbers in a bag with garlic and dill in 5 minutes

Many of my friends are interested in how to pickle instant cucumbers in a bag. Yes, this is the fastest and easiest way you can think of! You will spend no more than 5 minutes on preparation, then 1 hour in the refrigerator - and that’s it, crispy lightly salted cucumbers will delight you with their taste for a long time!

We will need:

Preparation:

In general, the recipe calls for a tablespoon of salt, but it turns out too salty for me. That's why I put 0.5 tbsp. You proceed from your taste preferences.

Imagine, in less than 2 hours in the refrigerator, you will prepare incredibly tasty lightly salted cucumbers! By the way, the package can be anything, the main thing is that it is sealed. But the one like the one in my photo is best. It is very convenient to use.

How to make lightly salted cucumbers in mineral water quickly and tasty?

Cucumbers lightly salted in sparkling mineral water turn out to be very, very elastic, all their juice remains inside. Juicy and crispy, you won’t even have anything to put away in the refrigerator after the first serving, how delicious they are!

We will need:

Preparation:

If you don’t have seasoning for pickling, then it doesn’t matter, you can replace it by adding peppercorns, bay leaves, horseradish leaves, and currants.

Cucumbers in cold brine are most often prepared from ordinary water from a filter or tap. For those who do not want to use such water, there is an alternative - mineral water. Once you try it, you probably won’t want to experiment with other recipes.

Video on how to salt cucumbers in a jar in cold water with sugar so that they are crispy

Many housewives prefer cold brine, the preparation of which also has its own secrets. For example, this recipe contains sugar, which makes our cucumbers richer in taste and crispier. I suggest watching the video, and then you definitely won’t have any questions about the cooking process.

For a 2 liter jar we will need:

• cucumbers – 1.5 kg;
• salt – 2 tablespoons;
• sugar – 1 tbsp;
• dill – 20 g;
• garlic – 10 g;
• hot pepper to taste.

Preparation:

Lightly salted cucumbers in a pan with hot brine according to the classic recipe

For some, salting in a pan is more convenient than in a jar. Currant and horseradish leaves make the surface of cucumbers shiny and beautiful. And the taste, of course, is unsurpassed, aromatic and very fresh.

We will need:

Preparation:

As you can see, everything is very simple: put all the ingredients in a pan and pour in the marinade. That's it, nothing more is required from you, and the snack will be ready the next day. Well, isn't it a fairy tale?

How to prepare instant cucumbers with garlic and herbs in cold brine at home without horseradish?

Quick cooking is a very reasonable name for lightly salted cucumbers. According to this recipe, they will be ready within a day, which is quite fast. And the process itself is very fast; it takes very little time to prepare the products.

We will need:

Preparation:

As you can see, lightly salted cucumbers are an ideal option for beginner cooks. There is nothing complicated in preparing them, and you will spend very little time. But the result is amazing!

Once our delicacies are ready, store them in the refrigerator. It is advisable to eat within a week. But I think you won’t need this information, since such an appetizer flies off the table first!

Bon appetit!

Lightly salted cucumbers are a truly ancient Russian traditional dish. At every holiday, in almost any salad, for the first and second, in every significant recipe you can find these wonderful vegetables.

The housewives have tried so many things, so many experiments and so many recipes that there is not enough paper to write everything down. You need to focus on the most popular and tried and tested methods.

Most often, I am interested in making the cucumbers not only tasty and lightly salted, but also strong and crispy. If you follow all the salting rules and follow the recipes, then everything will work out.

On the menu today. Instant lightly salted cucumbers with garlic and herbs:

Using any of these recipes, the very next day you can enjoy extremely tasty lightly salted cucumbers - everyone at home will be stunned!

Instant lightly salted cucumbers with garlic and herbs in a jar: a classic recipe

This is a traditional recipe in a jar. Previously, they only cooked in it. Not everyone thought of the package. But there were jars a dime a dozen - all the canning, pickling and salting was done only in them.

Using this classic recipe, you can prepare lightly salted cucumbers very quickly. And not necessarily in the summer, but also in the winter (there is a lot of this stuff in stores now). Well, in the summer - they are their own, and therefore tastier! Prepared in 15-20 minutes. And after 2 days you can already eat these impeccable salty fruits.

Today we will prepare classic lightly salted cucumbers with garlic and herbs in a 3 liter jar. You can take both 1 and 2 liters - accordingly reducing the products, matching the proportions.

Ingredients

• Cucumbers – half a kilogram (a little less, a little more – it doesn’t matter),
• Garlic – 3-4 cloves,
• Greens - a couple of leaves of currant, cherry,
• Dill – 2 umbrellas,
• Peppercorns – 5 peas,
• Bay leaf – 1-2 pieces,
• Coarse salt - a couple of tablespoons,
• Sugar – 1 teaspoon,
• Filtered water – 1 liter,
• 3 liter jar.

Recipe

The first step is to wash the fruits and dry them. Trim the ends. If the vegetables are a little “tired”, then they should be invigorated with very cold water. Let them stay in it for a while. Large fruits should be cut into halves or quarters.

You can place the whole greens (or, as I do, lightly chop them - this way they give juice faster) to the bottom of the jar.

Next, peel the garlic cloves and cut into slices. Place it in a jar. Pepper too.

And on top of this green-garlic “carpet” you place our cucumbers.

It's time to prepare the brine. To do this, boil water in a separate container, add salt and sugar. And let it boil for another 5 minutes - let it dissolve completely.

While still hot, quickly pour the brine into the jar with vegetables. (To prevent the jar from cracking, you need to scald it with slightly hot water or place a wet and cold towel underneath).

We don’t need to roll lightly salted cucumbers, since our task today is not to pickle them for the winter, but to make them lightly salted for immediate consumption. So, cover the top with gauze and place it in a cool, dark place.

After 2 days (I try it the next day), lightly salted cucumbers with garlic and instant herbs are ready for testing.

Eat as is or with a side dish – country-style potatoes are just right.

There is another way to pickle cucumbers in a jar - using the dry method (here it is clear that without water). Simply put all the ingredients, only crushed, into a jar. Divide the cucumbers in half and then into several more parts. Close the jar and shake for 3 minutes. Leave to soak for a couple of minutes and the dish is ready.

Thus, in 5 minutes we have fresh, lightly salted cucumbers ready - quickly and tasty.

It’s not bad to add such cucumbers to .

Instant lightly salted cucumbers with garlic and herbs in a bag: a quick recipe in 5 minutes

Quick recipe in 5 minutes

This recipe is similar to the previous one in a jar with dry salting. It is also called classic. Because it's simple.

In order to get ready-made lightly salted cucumbers within 5-10 minutes, you need to divide each vegetable into a larger number of parts. So that they can all salt evenly.

I do it differently and save the cucumbers whole.

Products

• Cucumbers (fresh) – one kg.,
• Garlic – 4 small cloves,
• Greens - a bunch of dill and cilantro,
• Salt - one tablespoon,
• Sugar – optional (1 teaspoon).

How to cook classic lightly salted cucumbers quickly and tasty?

Much easier. Rinse the fruits and dry. Remove the “butts” and pierce each one in several places with a fork. This way they will absorb salt and dry marinade faster.

Finely chop all the greens and garlic.

Place all products in a bag and shake thoroughly.

Tie the bag and put it in another bag to prevent any leaks.

Shake the bag periodically for 3 hours. Lightly salted cucumbers are ready.

And if, as I said above, the vegetables are cut into 8-10 slices, our dish will be prepared in just 5 minutes.

Now watch the video recipe:

Lightly salted cucumbers in a bag in 2 hours

Lightly salted cucumbers with garlic and herbs for instant cooking in a pan: cold pickling method

With this recipe, the cucumbers turn out strong - they keep their shape, are crispy and very tasty.

Compound

• Fresh cucumbers – 6-7 pieces,
• Garlic – 3 cloves,
• Greens (2 leaves each of blackcurrant, cherry, 2 dill tops),
• Rock salt – 3 tablespoons,
• Clean cold water - about a liter, a little less,
• Granulated sugar – 1 teaspoon.

Recipe

First of all, prepare the vegetables - wash and wipe. Cut off the ends.

Place the green leaves, dill and finely chopped garlic on the bottom of the pan. It is better to leave one third of these products for later.

Place the cucumbers and the remaining third on top.

Stir the salt in cold water until completely dissolved. And fill the pan with this brine.

At room temperature, lightly salted cucumbers will be ready in 2 days, in a cool place - in 3-4 days.

Using the same method of cold salting, you can salt not only in a saucepan, but also in a jar or even in wooden tubs.

These pickled fruits will be an excellent addition and even an ingredient in delicious dishes:

All of the above recipes with brine are just right for this topic. You can use either a hot or cold salting method.

The only difference is that when using hot brine and using sterile jars, you can store this type of vegetables for a long time. Usually they are prepared for the winter.

And with cold brine, you can eat it almost the next day. But it’s still better to wait and keep the fruit in the solution for at least 3 days for better pickling. This makes them crispy and incredibly tasty.

The cooking process boils down to one thing: a certain amount of salt is dissolved in water proportionally, seasonings and herbs are added. So for a 3-liter jar, 3 tablespoons of salt is enough. And don't overdo it with spices.

The vegetables are loosely placed in the jar and filled with prepared brine.

Lightly salted cucumbers with garlic and herbs, instant cooking with boiling water

This method of pickling cucumbers soaks them evenly and efficiently. Crispy vegetables are ready in 2-3 days.

Ingredients

• Cucumbers – 1 kilo,
• Garlic – 1 small bulb,
• Greens – cherry and horseradish leaves (2-3 pieces each),
• A pair of dill umbrellas,
• Salt – 2 table. spoons,
• Sugar - half the table. spoons,
• Peppercorns – 4-5 peas,
• Water - liter.

How to cook with boiling water

I recommend fresh fruits. Soak vegetables just picked from the bush in a bowl of water. To get stronger and keep their shape. Then we delete “Butts”.

Tear the green leaves with your hands and place them on the bottom. There are also peppercorns and finely chopped garlic.

Now carefully fold the vegetables. We don't press each other too hard.

Now prepare the marinade (brine - as you like). Boil clean water in a saucepan and add salt and sugar. Let's cook for 5 minutes and quickly pour in our “early ripening”.

We close and put away until “good times”. After 2-3 days we try and treat all household members.

Lightly salted cucumbers with garlic and herbs in instant mineral water

Another interesting recipe for lightly pickled cucumbers is made with sparkling mineral water. And this is also a quick way. And the fruits turn out crispy and tasty.

Products

• Fresh cucumbers - about one kilogram,
• Garlic – 4 cloves,
• Greens - horseradish leaf, 3 - cherries, a bunch of dill,
• Coarse salt - two tablespoons,
• Black peppercorns,
• Mineralka (mineral sparkling water) – 1.5 liters.

Recipe with mineral water

Just like in other recipes, we cook the vegetables first. We clean, wash, cut off the ends.

Place all the greens down into the pickling container. Fruits on top.

Mix salt in a glass of mineral water and pour. If the mineral water is already salty, then add less salt.

Close and leave to soak for one or two days.

By the way, I have proven delicious recipes for other vegetables:

1. Bell pepper lecho - Finger licking good - 11 honey recipes

Lightly salted cucumbers with garlic and instant herbs with tomatoes

And now we’ll add a little twist - we’ll add tomatoes to our main products. Let all the summer vegetables be salted in one “batch”. For one thing, let’s check what lightly salted tomatoes taste like.

There are also several manufacturing options: dry in a bag and with brine in a jar. Only for cooking in a bag we need small tomatoes – the “Cherry” variety, so that they can be salted faster. When used in a jar, ordinary greenhouse varieties are sufficient. The difference is that the fruits are not large in size.

Ingredients for the recipe in the package

• Cucumbers – half a kilo
• Cherry tomatoes – 300 grams,
• Garlic – 2 cloves,
• Greens - in the form of a horseradish leaf and a bunch of dill,
• Salt - 1 table. spoon,
• Ground black pepper,
• Sugar is not for everyone.

Dry salting

We take cucumbers that are not large, preferably small ones. Everything is clear with tomatoes - much smaller than Cherry.

Finely chop the greens and garlic and place them in a bag with vegetables. Salt and sugar and pepper. Shake it about fifteen times and put it in the refrigerator for a while.

The next day, if it’s really unbearable, then after 20 minutes, or better yet for a day - open the bag and try - or rather, enjoy the crispy lightly salted cucumbers and strong tomatoes.

And here is the video:

For you, I got another wonderful recipe for little pickled cucumbers - Hungarian style with vinegar. I myself drink the brine resulting from the fermentation process just like that - I like it just like that - slightly spicy.

Ingredients

• Small cucumbers
• Horseradish is the root
• Dill,
• Rye bread - a piece,
• Salt,
• Vinegar.

How to cook lightly salted cucumbers in Hungarian style

Wash and dry the vegetables. Trim the ends and cut the fruits lengthwise. This way they will pickle faster.

Finely chop the dill and horseradish root.

Place the cucumbers in a jar, sprinkling them with horseradish and dill. Top with a piece of rye bread. And for the bread, 5 drops of table vinegar.

Prepare the brine in the proportion of 1 liter - 1 tablespoon of salt.

Pour the brine into a jar and cover with a saucer on top. Place in a warm, dry place.

The next day you will notice that our pickle has darkened. But don't be alarmed - everything is fine. It will lighten up by the third day. Then our pickling will be finally ready. It's time to try!

Now a video recipe for pickling from Soviet times, when only the Hungarian version was sold:

And that’s not all the recipes for quick preparation of lightly salted cucumbers. If you add at least one more ingredient to each of them, you get a different taste, a different sensation.

Or you can make crispy cucumbers with vodka, with honey, spicy ones, with mustard, with olive oil, with apples and others...

Everything depends on your imagination and capabilities.

Bon appetit!

Lightly salted cucumbers are a super appetizer. I want to offer the fastest recipes for preparing crispy cucumbers with a breathtaking smell of dill and garlic, with a hint of pepper and mustard.

They are not prepared for future use and are eaten very quickly. No matter how much I try, they are all different. Each housewife has her own tricks. In each recipe, if desired, you can change the set of spices, add what you have on hand. The most important thing is that their volume is no more than 7% of the weight of the cucumbers.

They are prepared in pans, jars of various capacities, and bags. They are filled with cold or hot brine, and in some recipes they are prepared without it at all. Recently, quick, almost instant cooking options have become very popular. So, perhaps, I’ll start with them.

Quick recipe for lightly salted cucumbers in a bag

I would call this recipe not just quick, but instant. Lightly salted cucumbers can be eaten immediately after cooking. There is no need to prepare brine and containers here. Cucumbers in a bag are prepared very simply and quickly.

Ingredients:

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

Preparation:

Cucumbers themselves do not have a pronounced taste or smell. To make them aromatic, they need to be imbued with the aromas of spices.

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

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

Chop the dill. It is better to take soft stems, they contain more juice. Also sprinkle a little salt and chop finely. The juice and aroma of dill are instantly released.

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

That’s okay, now we’ll add the smell of cilantro and hot green pepper. We take these two ingredients in small quantities and chop them finely.

Can you imagine what an amazing smell it is in the kitchen! And now we will transfer this whole bouquet of tastes and aromas to cucumbers.

Now we take a thick plastic bag and put all our aromatic mixture and chopped cucumbers into it. Add salt, sugar and sesame oil.

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

We tie the bag, mix all the contents and shake vigorously.

Place on a plate and serve. The smell, aroma and taste are simply impossible to describe in words! Bon appetit and drinking!

Recipe for quick cooking of lightly salted cucumbers in a saucepan

Ingredients:

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

Preparation:

We collect cucumbers and sort them by quality and size. We choose ones with delicate skin with pimples and small black thorns. Wash thoroughly in two or three waters.

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

We also wash the greens thoroughly. We use dill umbrellas and cut the stems into pieces.

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

Place the whole red chilli pepper, remove the seeds.

We clean the young garlic and divide it into cloves. There is no need to peel the peel, it is still young and tender. Crush the teeth with the flat side of the knife.

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

Divide the entire spice mixture into three parts.

Take a clean 5-liter enamel pan and put the first layer of prepared greens on the bottom.

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

To speed up the fermentation process, the ends of the cucumbers are cut off or scalded with boiling water.

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

Pour in the cucumbers, place a flat plate on top and place a weight on it so that everything is immersed in the liquid.

Cover the pan with a thick cloth and keep at room temperature for 12 hours. After complete cooling, place the pan in the refrigerator and cool the cucumbers. And you can serve it on the table.

Classic recipe for lightly salted cucumbers for a 3-liter jar

Ingredients:

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

Preparation:

The classic set of ingredients for a 3-liter jar requires the presence of dill and garlic. And to enhance the taste and aroma, you can add basil, savory, cherry or blackcurrant leaves, celery and parsley leaves, coriander. For more crunch - oak leaves and horseradish root. Spicy lovers can add red hot pepper.

Wash freshly picked cucumbers well and trim off the ends. If they were collected a day or two before processing, then they should be soaked in clean cold water for 3-6 hours. This way they will be saturated with water and restore freshness.

Place dill and garlic in three-liter jars. We try to choose cucumbers of the same size, so they are better salted, and fill the jar. In this case, the method of laying does not matter much, we just try to fit them in the jar more tightly.

Prepare a 6-8 percent salt solution. Pour the cucumbers into a jar, cover the neck with a thick cloth, and leave to ferment overnight.

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

In the morning we put the jar in the refrigerator to cool, and by lunchtime the lightly salted crispy cucumbers prepared according to the classic recipe are ready. Bon appetit!

Crispy cucumbers - recipe in hot brine

This is the recipe I like to cook the most. The cucumbers are ready in a day and if stored in the refrigerator, you can eat them for a whole week.

The entire cooking process is similar to the recipe for quick cooking lightly salted cucumbers in a saucepan. We looked at it above.

We will just pour hot brine over the cucumbers. Then leave at room temperature overnight. In the morning we put it in the refrigerator to cool. And by lunchtime you can serve them on the table. And to make them crispy, don’t forget to soak them, chop the horseradish root, and add oak leaves.

In this video you can see with your own eyes how to do this.

Preparations continue, see you next time. In the comments you can share your interesting recipes and wishes.