Recipe for lightly salted cucumbers with hot water. Quick lightly salted cucumbers in a jar

Our recipe without seaming. We store the beauties under a regular nylon lid in the refrigerator or cellar.

If you love lightly salted cucumbers, take a walk in the section “Easy recipes” - “Homemade preparations”. The fastest recipes await you. - from 15 minutes to 2 hours. And - in just 12 hours.

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Ingredients for a 3 liter jar/pan

For a 3 liter jar or pan:

  • Cucumbers -1.5 kg (about the same size)
  • Spice leaves - 4-5 pcs. each:
  1. Currants or cherries
  2. Horseradish, preferably with petioles, which contain all the power
  3. Dill umbrellas, optional with sticks and green paws
  • Garlic - 4-6 cloves (adjust to taste)
  • Black peppercorns - to taste

For the brine:

  • Water - about 1.5 l (preferably NOT chlorinated: from the pump room, spring water, settled tap water)
  • Salt per 1 liter of water - 1 tbsp. heaped spoon
  • You can add sugar: per 1 liter of water - 1 tbsp. spoon without slide

*That is, in our recipe for 1.5 liters of water we add 1.5 tbsp. spoons of salt and to taste 1.5. Art. spoons of sugar.

The choice of salt for such recipes has nuances: see photo below.

You can easily find the necessary greens in markets and large supermarkets. This is what the set is usually called “bouquet for pickling cucumbers.”

How to prepare vegetables for pickling

Wash the cucumbers, fill them with cold water and let them stand for 1-2 hours. Wash all the leaves, measure out the salt and sugar. Peel the garlic cloves and cut them in half.

Trim the ends of each vegetable. This will allow them to salt faster. You can prick it with a fork in several places - not deeply, in order to damage the skin.


How to properly place vegetables in a container.

  • Place in a jar (wash clean with baking soda): It is advisable to make the first layer vertical and dense. Next - according to the size, as it turns out.
  • Placement in a pan (enamel or stainless steel): also tight, but horizontally flat.

Horseradish can only be placed on top. Divide the rest of the spicy leaves and garlic into 2 parts. One part - to the bottom of the jar/pan. And we put the second part of the aromatic additives along with horseradish - on top of the cucumbers.

We use all the parts in the dill and do not cut the stems from the horseradish leaves. They contain the most substances important for a crispy result.



How much brine do we need? Usually 1.5 liters of brine is enough for a 3 liter jar. If there is not enough for the selected container, prepare more according to the proportion indicated above.

Please note that rock salt may leave a dirty residue. We filter it through cheesecloth. Or simply carefully drain the salty liquid so that the cloudy sediment remains at the very bottom.

Option #1. How to cold pickle (24-36 hours)

The result is the most colorful and crunchy.

For cucumbers about 10 cm, it will take 1-1.5 days to achieve the classic lightly salted taste. It is this recipe that gives natural fermentation and probiotic value to the fermented product.

Prepare cold brine:

  • Heat half the water and dissolve salt and sugar in it. Combine the warm salty part and the second half of the water, let it cool completely.

What we do with prepared vegetables:

  • Pour cold brine over the vegetables and leaves. We leave for 8-10 hours at room temperature- under the towel. Then we put it in the refrigerator.
  • After 24 hours, the excellent snack is ready to eat.

We store vegetables in the refrigerator. If you keep it in brine, the cucumbers will continue to pickle. If you get it, they will remain perfectly lightly salted. You can add fresh vegetables to the brine as space becomes available. The brine is quite suitable for up to 7-10 days.


Option #2. How to pickle hot (8-12 hours)

The fastest option.

Such cucumbers lose a little color and crunch, but the pickling itself happens faster. After 8-12 hours, vegetables delight with pleasant saltiness.

Prepare and pour hot brine in the proportions from the recipe above:

  • Add salt and sugar to boiling water and stir quickly.
  • Let the solution cool before pouring into the cucumbers - 3-5 minutes.
  • Pour the vegetables until they are covered and leave the pickling mixture to cool at room temperature for 6-8 hours.
  • Convenient to do at night. You can try the cucumbers in the morning.

Surely, they will appeal to those who like the lightest salted options. Overnight (8-10 hours) we will definitely get a worthy example of a traditional snack. Another 2 hours in the refrigerator so that the vegetables are well cooled and ready to be served for lunch.


All the secrets for classic lightly salted cucumbers

Which cucumbers to choose for pickling?

We love to visit large bazaars, where it is easier to find pickling varieties. With them, our efforts are doomed to success. Distinctive features: thin skin with numerous pimples, hard flesh, usually small or medium in size (the cucumber fits in the palm of an adult).

The most popular varieties are Nezhinsky and Rodnichok. Many others are also suitable: Far Eastern, Phoenix, Zasolochny, Altai, Voronezh, Beregovoy, Impreso and Magnificent.


How to prepare vegetables?

It is advisable to soak in cold water for at least 1-2 hours. You can immediately trim the ends.

How to put cucumbers in jars?

We sort by size and try to put approximately the same vegetables in the jar. Bookmark - vertical, upright. The first layer always turns out like this, then the next layer will be as it goes in.

Which water is better?

Better NOT chlorinated. This nuance for 200% success has been tested more than once. We are lucky to live next to the pump room.

If you use tap water, let the chlorine disappear: leave for 6-8 hours.

What container should I use?

If you are comfortable salting in a spacious container, then choose an enameled or stainless steel pan. Volume 3+ liters.

If you want it traditionally in a jar, then a 3 liter glass one and the most common lids are nylon. This recipe is without rolling. Our cucumbers will be kept refrigerated.

How to prepare jars and lids?

We wash the jars and nylon lids with a brush and soda and rinse thoroughly in running water. We do not use any detergents. They are more difficult to wash off, and cooked vegetables can develop a harmful chemical taste.

What spices and leaves are required and why?

The standard, time-tested selection of spicy additives is horseradish, oak, cherry and/or currant leaves, dill, garlic. Sometimes - black peppercorns. The rest of the experiments - how things will turn out with the purchase and mood.

Leaves of oak, currant, cherry and horseradish are responsible for the crunch. At least 2 types must be in the recipe.

For aroma, dill umbrellas (inflorescences) are the strongest option. We sometimes do without them (ordinary twigs).

What else is added to lightly salted cucumbers?

Almost everything that people deal with in their breadth of residence. Grape leaves, basil, mint, cumin, oregano, hot red pepper.

An interesting alternative is made with an apple. You need a sour or sweet and sour hard variety like Antonovka. For 1.5 kg of vegetables, a small fruit of 100-150 g.

How to deliciously use the results of our labors?

Any cold soups, salads and appetizers. To alcohol and just like that. And everyone who is losing weight will appreciate the dish with “Hurray!” Few calories, many benefits and a safe richness of taste during dietary restrictions.

We will be glad to know that lightly salted cucumbers according to the classic recipe with step-by-step photos are now clearer to you than ever. Which means you'll soon be making a flawless example of naturally fermented pickles. Choose a cold brine.

Health is delicious!

Thank you for the article (3)

Summer is the time when crispy lightly salted cucumbers occupy a special place on our tables, as they are valued for their taste and they retain that excellent aroma of fresh cucumbers. Of course, there are plenty of cooking recipes, and recently housewives have been sharing secrets for quick salting that do not affect the taste of this snack.

For many summer residents and gardeners, the time for fresh cucumbers to ripen comes in June. And then they begin to be consumed fresh, in salads, sliced, and, of course, they begin to be pickled. And despite the simplicity of their preparation, I would say that, by and large, this is a whole art. Some people like spicy cucumbers, while others, on the contrary, don’t really like a lot of spices.

Today we will look at recipes for lightly salted, crispy cucumbers at home. Hot and cold methods, cooked in a pan or in a bag. So let's get started!

In principle, everything is calculated very simply; according to the rules, we need to take one level tablespoon of coarse rock salt per liter of water. Although you need to take your own preferences into account. For example, if you like cucumbers not very salty, in this case 1/2 tablespoon will be enough.

And what else is very important! It should not be forgotten that those cucumbers that have not yet been eaten and are in brine, they continue to be salted. And as a result, every day, even if we take the standard calculation of salt per 1 liter of water, the cucumbers will salt out and become more and more salty. So there is no need to cook lightly salted cucumbers in large quantities, but it is better to prepare fresh, aromatic and tasty vegetables every day.

Recipe for quick cooking of lightly salted cucumbers in a saucepan


Ingredients:

  • Cucumbers – 2 kg
  • water - 1 liter
  • vinegar - 0.5 teaspoon
  • salt - 2 tbsp. l
  • garlic and dill with umbrellas - to taste.

Cooking method:

First of all, wash the cucumbers in cold water. Then we cut off the tails on both sides and put them in water for about two hours. After which you can make cross-shaped cuts on each side so that the vegetable can be salted faster.



Now we prepare the brine and for this you need to mix water, salt and vinegar. We take enough water to cover all the cucumbers, the proportion is one liter, one tablespoon of salt. The cooking time will depend on the temperature of the brine; if you pour it hot, then the cucumbers will be ready after the fact, but if you use cold brine, then you will have to wait three days. So, in this case we choose the fast, first option.

Place a plate on top and put pressure on top. Leave for a day at room temperature. After which the lightly salted cucumbers will be ready. Eat for your health.

Quick recipe for lightly salted cucumbers with sugar in a bag


Ingredients:

  • Cucumbers – 1 kg
  • garlic - 1 head
  • dill with umbrellas - 1 bunch
  • salt - 1 tbsp. spoon
  • sugar - 1 tsp.

Cooking method:

To make the cucumbers crispy, soak them in cold water for a couple of hours. Then finely chop the dill and garlic.


Then we take the cucumbers out of the water, cut off the ends and put them in a bag. Add salt and sugar and chopped garlic and dill.


Now take the bag and shake it so that all its contents are thoroughly mixed. Let out as much air as possible from the bag and tie it tightly. To be on the safe side, I used two bags as they are very thin.


After which we put them in the refrigerator for at least five hours. The only thing you need to do is take it out after two hours, shake it well and put it back until the required time is up. After which we take them out and devour them by both cheeks!

How to cook lightly salted cucumbers in hot brine


Ingredients:

  • Cucumbers – 1 kg
  • garlic - 5-7 cloves
  • hot pepper - 0.5 pcs
  • horseradish leaves - 5 pcs
  • dill - 1 bunch
  • sugar - 1 tbsp. l
  • salt - 1 tbsp. l
  • bay leaf - 1 pc.
  • black peppercorns - 7-10 pcs.

Cooking method:

At the bottom of the pan we place washed horseradish and dill leaves, half of chopped garlic, for spiciness and aroma we add half of hot pepper and place cucumbers from which the tails have been cut off on both sides.


Add black peppercorns, bay leaves, chopped garlic and cover it all with dill and horseradish leaves.


Now we are preparing the brine and for this we need one liter of boiling water, in which we dilute one tablespoon of salt and sugar. Pour the resulting liquid over the cucumbers and leave them to salt for 10-12 hours at room temperature.


And then we serve them to the table.

Classic recipe for lightly salted cucumbers for a 2 liter jar


Ingredients:

  • Cucumbers before filling the jar
  • dill with umbrellas - 1 bunch
  • garlic - 3 cloves
  • coarse non-sea salt - 2 tbsp. spoons
  • boiling water.

Cooking method:

The jar is not sterilized, just rinse it thoroughly and put chopped garlic and dill on the bottom.


And on top we put cucumbers thoroughly washed in water and you can put dill umbrellas on them. Add rock salt. Then fill the contents with boiling water and close with a nylon lid.

Then we take the jar by the lid and carefully twist it in different directions so that all the salt dissolves. Leave the jar until it cools completely, and only then put it in the refrigerator so that the cucumbers cool a little. This is a simple way to prepare lightly salted cucumbers.

Recipe for crispy lightly salted cucumbers in cold water


Ingredients:

  • Cucumbers – 1 kg
  • chili pepper - 2 pcs
  • garlic - 1 head
  • horseradish root - 3 pcs.
  • horseradish leaves - 5 pcs
  • dill - 1 bunch
  • salt - 2 tbsp. spoon.

Cooking method:

Soak the cucumbers in cold water for two hours. Next, take them out and wipe them dry. Then we lay them out in layers: first a layer of spices, and on them a layer of cucumbers and in that order until the end, where we lay horseradish leaves on top of the cucumbers.


Now we make brine at the rate of 2 tablespoons per liter of water. Dissolve the salt in hot water, let it cool completely and pour the cucumbers with this brine.


Place a plate on top and press down with pressure. We put it in a cool place for two days, and then take it out and eat it.

Recipe for crispy lightly salted cucumbers for the winter (video)

Bon appetit!!!

Nature pleases with beautiful young green foliage and, looking at all this beauty, I remembered my favorite way of preparing crispy lightly salted cucumbers. In our family, everyone without exception loves these cucumbers. This recipe makes them super crispy, firm, and retains their rich green color. And the taste!... Mmm... beyond words. This is something. Yes, for barbecue, for potatoes. Well, I think you already understand that this recipe for crispy cucumbers should not be overlooked - in the summer you will need it many, many times: it has been tested several times. Write it down!

Ingredients:

  • fresh cucumbers - two kilograms;
  • dill greens - one bunch;
  • garlic - one large head;
  • salt - two level tablespoons.

Crispy lightly salted cucumbers. Step by step recipe

  1. We wash two kilograms of fresh cucumbers with cold running water. Inspect for rot or other damage.
  2. Place them in a deep bowl or other container, pour cold water on top (so that the water completely covers our cucumbers) and let them stand for one to two hours.
  3. Tip: for pickling cucumbers, an important point is the choice of cucumbers themselves. After all, a beautiful and tasty result, first of all, depends on how you approach the choice of cucumbers when purchasing. What you should pay attention to: size (it is best to choose small cucumbers of the correct shape: no more than 15 centimeters long), peel (should be undamaged, dark green, elastic). A lumpy surface with small spikes indicates that such cucumbers have fewer seeds, and the flesh is denser and crispier, without voids. These cucumbers are ideal candidates for our recipe. I would also like to add that cucumbers grown in open ground are much more aromatic and tastier than those grown in greenhouses.
  4. We wash a bunch of dill with cold running water and cut it into three to four centimeters long (not finely).
  5. We disassemble the head of garlic into cloves, peel each of them. I always choose a larger head of garlic because I love the noticeable aroma of garlic in the jar of cucumbers.
  6. While the cucumbers are soaking, you need to prepare the jars. With this recipe I can fill two liter jars. You will choose the size and number of jars yourself, since everyone has different varieties and sizes of cucumbers. Each housewife will be able to compact them into jars differently. BUT! The speed of eating these crispy lightly salted cucumbers will be equally high for everyone. And after a couple of days you will again return to the stage of preparing the cans. Fortunately, you don’t need to sterilize anything!
  7. So, wash the jars well and line the bottom with dill.
  8. After two hours, drain the water from the bowl with cucumbers.
  9. We begin to tightly pack the cucumbers into the jar, add a couple of cloves of aromatic garlic, and a little more dill.
  10. Fill the jar with cucumbers to the top.
  11. Then add one level tablespoon of salt to each jar (for one liter jar of cucumbers there is one level tablespoon of salt).
  12. Fill our cucumbers in a jar with boiling water to the top, cover with a nylon lid and shake well.
  13. Then remove the lid and leave the jars of lightly salted cucumbers on the table to pickle them.
  14. After a day, our crispy lightly salted cucumbers are completely ready to eat.

Be sure to try making lightly salted cucumbers using this recipe. The cucumbers always turn out tasty and crispy, and there are no difficulties in preparing them. These lightly salted cucumbers are great for increasing your appetite and are a great addition to any lunch or dinner. Both children and adults love them.

Greetings, dear friends! Today I will tell you how to cook lightly salted cucumbers in a jar in cold water. After all, you must admit, humanity has not yet come up with anything tastier than fried potatoes with lightly salted cucumbers, so during the season, I always cook crispy lightly salted cucumbers several times in a jar in cold water, or, to be more precise, in a cold way.

My recipe for lightly salted cucumbers in cold water is very simple, and it is advisable to use a small 1-1.5 liter jar to prepare lightly salted cucumbers for 1-2 times. The fact is that cucumbers remain “slightly salted” for a very short time, and it is important to catch that very intermediate state of cucumbers, when they have not yet been completely pickled in brine, they have become salty on top, but remain sweet inside. This condition is very clearly visible in my photo.

When the cucumbers stand for several days, even in the refrigerator, they will turn into ordinary pickled cucumbers - tasty and aromatic, but no longer lightly salted. Preparing lightly salted cucumbers in a jar will not cause you any difficulties, and my recipe for lightly salted crispy cucumbers with cold water with step-by-step photos and detailed descriptions will help you feel more confident in the kitchen.

Ingredients:

  • pickling cucumbers
  • dill umbrellas
  • horseradish leaves
  • garlic
  • hot pepper in pods

Brine:

  • 1 liter of cold water
  • 1 tbsp. heaped salt

How to cook lightly salted cucumbers in a jar in cold water:

To make our lightly salted cucumbers in a jar in cold water crispy and juicy, pre-soak the cucumbers in running water for 2-3 hours.

It is most convenient to pickle cucumbers in a jar - the cucumbers fit tightly to the walls of the jar and do not float up after filling with brine. Place dill umbrellas, horseradish leaves, garlic and half a hot pepper pod into the prepared jar.

Prepare the brine: dissolve salt in cold running water and fill the jar with cucumbers to the very edge.

Cover the jar with cucumbers with a nylon lid and put it in the shade at room temperature. I usually leave lightly salted cucumbers at the dacha on the kitchen floor for two to three days. But, if you want to cook quick lightly salted cucumbers in a jar in cold water, then feel free to take the jar outside into direct sunlight. If you throw in the cucumbers in the morning, you’ll get crispy lightly salted cucumbers in a jar by dinnertime.

All that remains is to fry the potatoes, or cook