The harvesting season is in full swing. It's time to talk about how to cook lightly salted cucumbers.
Lightly salted cucumbers are the most popular summer snack. They are perfect to serve with boiled potatoes, kebabs, fried chicken, as well as use as a component for salads, and just crunch for pleasure.
Dry salted cucumbers also taste great. Delight with crunch and aroma. And they require less effort and time.
Choosing cucumbers for quick salting
It is better to take cucumbers of the same size so that they are salted evenly. Don't select too large. The smaller the cucumber, the faster it will cook.
Dense, with a thin skin. They will better tolerate salt load and will be harder.
Pimply. What will be an indicator of salting qualities.
We also need a package. See that it is whole and strong. Better to prepare a couple of packages, just in case.
Lightly salted cucumbers with garlic and dill in a bag. Fast salting recipe in 5 minutes
Composition:
1 long cucumber or 4-5 small cucumbers
6 cloves of garlic
Salt to taste
1/2 lemon
Fresh dill
Preparation:
Wash the cucumbers and cut off the tails on both sides.
Cut into pieces about 5 cm long and then into 4 pieces.
Crush the garlic. Sprinkle with salt. Squeeze out the lemon.
Chop the dill finely.
Put all prepared ingredients in a bag. Release air from the bag, tie it and start shaking. It is necessary not only to shake, but to try to envelop our cucumber cubes with the resulting juice.
Shake it for 5 minutes, until all the ingredients are evenly distributed over the cucumbers.
Lightly salted cucumbers in a package a quick recipe in 5 minutes - a universal guide for housewives. It can be used all year round. It will allow you to easily think of a great snack for dinner or the arrival of guests in the summer. And in winter, surprise and delight guests with fresh fragrant lightly salted cucumbers on the table. Bon Appetit!
Instant salted cucumbers in mineral water
These cucumbers can be cooked at any time of the year, both greenhouse and ground cucumbers are suitable. Emerald and crispy lightly salted cucumbers will adorn any table. Getting ready is elementary! Tasty and healthy! And what a scent!
Composition:
Cucumbers - 1 kg
Mineral water - 1 l.
Rock salt - 2 tbsp l. without a slide
Garlic - 4-6 cloves
Dill - small bunch
Currant leaf
Preparation:
Mix mineral water with salt.
Chop the garlic and dill.
If you are guaranteed to want to feast on cucumbers in a day, then it is better to cut them in half. If time is running out, and you are ready for the fact that they may not be salted enough in a day, then feel free to leave them intact, they will come over time.
Much depends on the cucumbers, some are salted quickly, while others have a denser skin, and therefore are late with salting.
If you cut cucumbers, they will not lose their crispness - tested many times!
Put garlic and dill on the bottom and in the middle of the container. Fold the cucumbers into a container. Cover with a lid.
We put it in the refrigerator for a day. Cucumbers are pickled quickly and eaten instantly! Bon Appetit!
How to cook lightly salted cucumbers in a bag in 2 hours in the refrigerator
Composition:
Cucumber - 500 g
Rock salt - 0.5 tbsp l.
Dill - 1 bunch
Garlic - 2-3 cloves
Lemon juice - 1 tsp
Preparation:
Prepare food. Wash the cucumbers and herbs thoroughly, peel the garlic, only a couple of cloves are needed. For cucumbers, cut off the ends and cut them into 4 pieces lengthwise. Chop the garlic not very coarsely with a knife. Chop the herbs.
Place the cucumbers in a marinator or just a clean bag.
Pour freshly squeezed lemon juice over them, add salt, garlic, dill.
Tie the bag tightly, shake it so that the cucumbers are evenly saturated with salt, lemon juice, garlic and herbs. Leave warm for 1.5-2 hours.
After two hours, the brine will become more, since the cucumbers will also give juice. Ready! Keep refrigerated!
Improvise with greens. Cilantro seeds, currant and cherry leaves, basil sprigs will help to add originality. Bon Appetit!
Lightly salted cucumbers without pickle in their own juice in a bag
A quick recipe for lightly salted cucumbers without pickle. Cucumbers will be ready in a matter of hours without much effort! The recipe for quick salted cucumbers in the package has helped out many times.
Composition:
Fresh small cucumbers - 1 kg
Salt - 1 tbsp l.
Garlic - 3-4 cloves
Dill - 1 bunch
Preparation:
Wash the cucumbers, cut off the ends.
Finely chop the dill. Finely chop the garlic.
Put dill, salt, garlic in a plastic bag.
Then add cucumbers.
Tie the package. For tightness, it is better to put it in another bag. Shake everything well.
Put the bag in the refrigerator, periodically take it out and shake it. After 6-8 hours, lightly salted cucumbers in a bag are ready.
Bon Appetit!
Lightly salted cucumbers with garlic and instant dill
Composition:
1.5 kg small cucumbers
40 g salt
10 g sugar
30 g dill greens
3 - 4 cloves of garlic
Preparation:
In order for the cucumbers to wash well and turn out more juicy, wash and soak them in water for 30-40 minutes.
Dill, young herbs, umbrellas, garlic will add flavor to our cucumbers. Chop the greens at random with a knife. We also use a green currant leaf and a horseradish leaf.
Put the cucumbers in a bag with herbs, salt and sugar. Tie the bag and shake it to distribute the salt and sugar between the cucumbers.
Place the bag of cucumbers in the refrigerator for 5-6 hours.
Remove the bag and place the cucumbers with herbs on a plate. Lightly salted crispy cucumbers with garlic and dill in a bag ready to serve. Enjoy a quick, flavorful and tasty snack any time of the year. Bon Appetit!
Lightly salted cucumbers recipe for instant cooking in a saucepan
Bon Appetit!
Lightly salted cucumbers in a container or bag for 2 hours in the refrigerator
In the town of Lukhovitsy near Moscow, there is a monument to a cucumber. Lukhovitsky cucumbers are famous all over Russia - they are very tender, sweet, cucumbers with thin skin.
This vegetable is so popular that in gratitude the townspeople erected a monument to him.
Composition:
Cucumbers "Lukhovitskie" - 1 kg
Rock salt - 1 tbsp l.
Sugar - 1/2 tsp
Garlic to taste
Pepper - 1 pc.
Preparation:
We take cucumbers - mine, cut off their ends.
Sprinkle with salt, sugar, garlic and pepper. Mix everything well.
And put the cucumbers in a vacuum container for 2 - 3 hours.
We take out salted cucumbers from the container, remove excess salt with a paper towel.
And put it in the refrigerator for an hour.
The cucumbers are ready. If there is no container, you can simply salt in a bag. You can add dill, currant leaves, horseradish. Bon Appetit!
Lightly salted cucumbers recipe crispy instant
To all lovers of crispy lightly salted cucumbers. The recipe is simple. Just a day - and you will have a gorgeous crispy appetizer on your table.
Composition:
Fresh cucumbers - 1.5 kg
Garlic - 1 head
Dill umbrellas
Black currant leaves
Cherry leaves
Horseradish leaves
Allspice peas
Hot pepper
Bay leaf
Water - 1 liter
Rock salt - 2 tbsp l.
Sugar (optional) - 1 tbsp. l.
Preparation:
Rinse cucumbers well and soak in cold water for 4-5 hours.
Peel and chop the garlic.
Wash the fragrant herbs. Can be cut with scissors, so more flavor.
Dissolve salt and sugar in cold water. Add spices, bay leaves.
Prepare an enamel bucket. Pour the prepared brine. Place the herbs in the brine. Mix well.
Put the cucumbers in the brine. The pickle should cover the cucumbers completely. Put a plate on top and place the load so that the cucumbers do not float. In a day, crispy lightly salted cucumbers will be ready.
Then put lightly salted cucumbers in the refrigerator, otherwise they will over-acid. Bon appetit, crunch with pleasure!
On a note
In order for our cucumbers to crunch, we perform simple actions.
Before the ambassador, we soak the cucumbers in water for 2-3 hours. During this time, they will be saturated with water and in the future your lightly salted cucumbers will be crispy.
Using horseradish leaves in the brine will give the cucumbers an extra crunchiness.
Crispy cucumbers for the winter without sterilization recipe from Olga Matvey
Bon Appetit!
How to cook lightly salted cucumbers in a quick way without losing color
Cucumbers prepared according to this recipe are guaranteed to be crispy, moderately salted and do not lose their natural color when salted. The secret is simple, vodka is added to the brine to preserve the color.
Composition:
Cucumbers - 2 kg
Dill (umbrellas) - 2 pcs.
Black currant (leaves) - 5 pcs.
Horseradish (root) - 20 g
Cherry (leaves) - 5 pcs.
Salt - 75 g
Vodka - 50 g
Water - 1.5 liters.
Preparation:
Wash fresh green cucumbers, rinse with boiling water and immediately immerse in very cold water.
Then place the ingredients tightly in a saucepan or three-liter glass jar, shifting the cucumbers with washed leaves and dill. Pour the prepared cold saline solution (50 g of salt per 1 liter of water) and add 2 tbsp. spoons of vodka. Close the jar with a lid and put in a cool place. The peculiarity of this preparation is that the cucumbers retain their natural green color, acquire a peculiar taste and are very well stored. The amount of spices indicated in the recipe is approximate, you can change it to your taste and discretion.
A delicious appetizer that pleases the eye with the natural color of cucumbers is ready. Bon Appetit!
The classic recipe for lightly salted cucumbers. Crispy lightly salted cucumbers in a 3 liter jar
A classic set of ingredients for lightly salted crispy cucumbers for a 3 liter jar:
Cucumbers - 1.5-2 kg
Water - 1.5 liters
Salt - 3 tbsp. l. (or 2 tablespoons per liter of water), do not use iodized
Dill with umbrellas
Horseradish root and leaves
A good head of garlic, or 4-5 cloves
Currant leaves - 6-8 pcs.
Cherry leaves - 6-8 pcs.
Bay leaf - 3-4 pcs.
Half a bitter peppercorn
Sprig of tarragon (tarragon)
Twig lovage
Preparation:
Wash the cucumbers very thoroughly and add water. Leave in water for 3 hours. Then wash again. Cut off the tails of each cucumber on both sides.
Make a brine: boil water and put salt in it. Then cool the brine to 70-75 degrees.
Wash all greens and chop coarsely. Peel the garlic and chop coarsely. Peel horseradish root, cut into small pieces.
At the bottom of the jar, lay half the dill, half the chopped garlic, horseradish root, cherry and currant leaves, tarragon branches and lovage, half a bitter peppercorn, two bay leaves.
Put cucumbers and herbs in layers in a jar or dish for pickling. Lay the remaining dill, garlic, bay leaf on top.
Pour warm brine into the jar. Make sure that the brine is not poured to the very edges of the container. The fermentation process will begin, the liquid will spill. Cover the top with horseradish leaves.
Cover with a nylon lid, shake the jar, set aside - the process has begun.
Lightly salted classic cucumbers will be ready in 24 hours. Cucumbers are delicious - delicious, crispy, aromatic. And with a young potato you will lick your fingers! Bon Appetit!
Lightly salted cucumbers in mint marinade
A simple, appetizing and spicy recipe for making lightly salted cucumbers based on mint infusion. The mint infusion gives the cucumbers a new, unique flavor. They can be served as a snack. They will be able to decorate with themselves both a festive banquet and an everyday table. They go well with buckwheat porridge, fried potatoes, cutlets, chops and boiled poultry.
Composition for 1000 ml:
Cucumbers - 400-450 g
Water - 500 ml
Salt - 1 tbsp l.
Dill umbrella - 1 pc.
Mint - 2-3 sprigs
Garlic - 1-2 cloves
Preparation:
Pour cold water into a container, spread the cucumbers, leave for 40-60 minutes. We remove the fruits from the water and cut off the tips.
Then put the cucumbers in a clean jar. We try to fill it to the very top.
Add a few cloves of garlic and a dill umbrella to the jar. To create lightly salted fruits, we use dry or fresh dill.
Prepare the mint infusion: pour the recommended amount of purified water into a bowl, add table salt and mint leaves. We are waiting for the infusion to boil.
Pour cucumbers with boiling mint water, cover and leave in the room for 24-28 hours.
After the infusion becomes cloudy and the cucumbers change their color, refrigerate them and serve at any time.
Just 20-24 hours - and you can enjoy the fragrant cucumbers. If you like vigorous cucumbers, leave the preparation for another 30-35 hours. This will give you spicier, more flavorful cucumbers. Bon Appetit!
Lightly salted instant cucumbers. Recipe in a jar in hot brine
Each housewife has her own recipes for rolling cucumbers, her own secrets. I offer another simple and reliable recipe for harvesting cucumbers for the winter.
How to prepare delicious lightly salted cucumbers for the winter in a 3 liter jar with hot brine
Cucumbers for the winter composition for a 3-liter jar:
Dill umbrellas - 3-4 pcs.
Garlic - 5 cloves
Black currant leaves - 3 pcs.
Horseradish leaves - 1 sheet
Oak leaves - 2 pcs.
Cucumber - 20 pcs.
Black peppercorns - 5 pcs.
Bay leaf - 3 pcs.
Salt - 3 tbsp. spoons
Sugar - 2 tbsp. spoons
Vinegar 9% - 100 g
Preparation:
The cucumbers are sorted out and washed well. Trim the tips of the cucumbers if desired.
Banks are well washed, with soda. Rinse the spicy herbs thoroughly.
3-4 dill umbrellas, 5 garlic cloves, 3 currant leaves, chopped or a whole horseradish leaf, 2 oak leaves are placed in cleanly washed jars.
Cucumbers are placed vertically, about 20 pcs.
The kettle is boiled. Pour boiling water over all the jars, cover with lids and let them stand until the second water boils (7-10 minutes).
The water is drained from the cans, it will not be useful to us.
Pour the cans a second time for about 10 minutes. During this time, clean water is put on the stove for the third bay.
When the water boils, the water is drained from the cans. Put in a jar: 5 black peppercorns, 3 bay leaves, 3 tbsp. tablespoons of salt, 2 tbsp. tablespoons of sugar, 100 g of vinegar. Pour the third with clean boiling water.
Cover the jar with a lid, roll it up, turn the jars upside down and cover the cucumber blank with blankets until morning.
Canned cucumbers are ready for the winter. Bon Appetit!
Hot salted instant cucumbers
Composition:
Cucumber - 2 kg
Dill (umbrellas) - 3-4 pcs.
Currant, cherry, oak leaves - 5-6 pcs.
Horseradish leaves - 1-2 pcs.
Greens (parsley, dill) - 1 bunch (to taste)
Spices (peppercorns, bay leaves) - 2-4 pcs.
Garlic - 4-5 cloves
For brine:
Water - 1 l
Salt - 1.5-2 tbsp. spoons
Preparation:
Select fresh cucumbers, rinse well in cold water.
Peel the garlic, cut into pieces.
Thoroughly rinse the dill umbrellas, currant, cherry, oak leaves, horseradish leaves, herbs (parsley, dill).
Then place the cucumbers tightly in a jar or enamel saucepan, shifting them with garlic and spices (peppercorns, bay leaves).
Dissolve salt in boiling water, cool the solution.
Pour in the cucumbers so that the brine covers them completely.
Lightly salted cucumbers will be ready in two days. Store them in glass containers in the refrigerator. Bon Appetit!
Lightly salted tomatoes in a bag. Quick recipe in 5 minutes
Bon Appetit!
Lightly salted cucumbers and instant tomatoes in a bag
Express method for those who quickly wanted salty.
Composition:
Cucumber (small) - 500 g
Cherry tomatoes - 300 g
Rock salt - 1 tsp
Black pepper (ground, to taste)
Garlic - 2 cloves
Horseradish (fresh, small leaf) - 1 pc.
Preparation:
My cucumbers, cut off the ends. Cut lengthwise into 4 parts. Small - in half. Long ones - even half-and-half across.
We spread cucumbers, crushed garlic, chopped dill and horseradish in a plastic bag, preferably two bags in one. Salt as for a salad, and then add another pinch to taste a little oversalted salad. Do not overdo it with salt! Pepper to taste. You can add a pinch of peppercorns.
We twist the bag and shake vigorously until the juice appears. We leave for 10 minutes.
Pierce the tomatoes with a fork 2-3 times. We put it in the same package. We tie the bag or twist it tightly. Shake gently several times and put in the refrigerator.
Lightly salted cucumbers and tomatoes in a package are ready. Bon Appetit!
Temptingly appetizing lightly salted cucumbers with a delicate garlic aroma will attract the attention of all those present at your table. Also, the prepared sour, elastic cucumber and tomato will be useful for salads, pickles, hodgepodge, especially in winter and for home and New Year's festive feasts.
Delicious lightly salted cucumbers for your table and good preparations for the winter!
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Lightly salted cucumbers, fragrant, crunchy, pimply strong guys are welcome guests on the summer table. Lightly salted cucumbers are prepared easily and quickly. To make them really tasty and crunchy, there are several secrets. For example, for cooking lightly salted cucumbers, take young, small fruits, they will be salted faster. Feel free to cut larger cucumbers in half, quarters or slices. If you decide to place both whole and cut in one jar, then put the last on top. As spices, take any greens that you like and taste: dill, currant leaves, cherries, horseradish, you can add basil leaves if you like its smell.
Store ready-made salted cucumbers in a cool place, preferably in the refrigerator, then they will not oxyderate and remain crispy longer.
Lightly salted cucumbers (recipe number 1)
Ingredients:
1 kg of cucumbers
2 cloves of garlic
10 g dill greens,
10 g horseradish greens,
20 g of cherry leaves.
For brine:
1 liter of water
½ tsp pepper,
60 g of salt.
Preparation:
Pick cucumbers of the same size, wash, trim off the ends, and pierce each cucumber with a fork. Put half of the cherry leaves, horseradish and dill greens, garlic cloves on the bottom of the prepared container, and put the cucumbers on them tightly, covering them on top with the remaining leaves and herbs. Add salt and pepper to the water, bring to a boil, after 2 minutes remove from heat, cool the brine to 70 ° C and pour cucumbers over it. Cover the container with a lid and leave at room temperature for 2-3 days.
Lightly salted cucumbers (recipe number 2)
Ingredients:
cucumbers,
Dill,
5 black peppercorns,
2 currant leaves,
2 cherry leaves,
2 oak leaves,
1 horseradish root,
1 head of garlic.
For brine (for 250 ml of water):
1 tsp salt
1 tsp Sahara,
1 tsp vinegar.
Preparation:
Select the cucumbers, cut off the ends and soak in cold water for 2-3 hours. Then wash the soaked cucumbers and spices well and place in a container. Then take a faceted glass (250 ml) and measure out enough liquid to cover the vegetables. Drain the liquid into a saucepan and add salt and sugar by the number of glasses. Boil the brine, pour hot vegetables, add vinegar, cover with a plate and set the weight. If the cucumbers are small, then after cooling they can already be eaten. Put the cooled cucumbers in the refrigerator, where they can stand for a month and not spoil.
Lightly salted cucumbers (recipe number 3)
Ingredients:
1.5 kg of cucumbers,
horseradish leaves,
cherry leaves,
currant leaves,
4 cloves of garlic
Dill.
For brine (for 1 liter of water):
1 bay leaf
peppercorns
2 tbsp salt,
½ tbsp Sahara,
Preparation:
Wash the pickled cucumbers, wipe dry and trim off the ends. Rinse the herbs, peel and chop the garlic. Add salt, sugar, bay leaf and peppercorns to boiling water. Layer greens with garlic and cucumbers on the bottom of a dry saucepan. Pour in hot brine, let cool at room temperature and refrigerate overnight. The next day, you can already eat the cucumbers.
Lightly salted cucumbers with rye bread
Ingredients:
1.5 kg of cucumbers,
2 liters of water
4 tablespoons salt (no slide),
2 tbsp sugar (no slide),
50 g of bread
10 g dry dill,
gauze or bandage 20 × 20 (wrap rye bread).
Preparation:
Put cucumbers, dry dill and bread wrapped in cheesecloth in a prepared container, pour boiling brine (for 2 liters of water, 4 tablespoons of salt, 2 tablespoons of sugar), set the oppression and leave for 24 hours. Store ready-made cucumbers in a cool place, after taking out the bread.
Hungarian lightly salted cucumbers with white bread
Ingredients (for a 3L jar):
1.5 kg of cucumbers,
2 bunches of dill greens,
1-2 umbrellas of dill,
1 head of garlic
2 liters of water
4 tablespoons salt,
a slice of white bread.
Preparation:
Wash the medium-sized cucumbers thoroughly and pat dry. Cut off the ends on both sides and cut lengthwise at both ends. Wash the dill and shake off the water. Disassemble the garlic into cloves, peel and cut into pieces. Put half the dill on the bottom of a thoroughly washed 3 liter jar, then put the cucumbers quite tightly to each other, laying garlic between them. Boil the brine and cool. Brown a slice of white bread in a dry frying pan, put in a bag (gauze or tulle) and place it on the cucumbers. Pour the cucumbers on top with a still warm brine so that it covers the bread and cover the jar with an inverted plate or clean cheesecloth. Place the jar in a warm place and leave for 3-4 days, turning the jar from time to time. Remove the finished cucumbers from the jar, put them in another dish, fill with strained brine and store in the refrigerator, where the cucumbers retain their taste and firmness for 4-5 days.
Lightly salted cucumbers "Fast" in a container
Ingredients:
cucumbers,
dill, parsley,
2-3 cloves of garlic
horseradish leaves,
allspice and black peppercorns,
salt.
Preparation:
Wash cucumbers and herbs thoroughly. Place the chopped greens and garlic into the bottom of the plastic container. Use a knife handle to crush a few peas of allspice and black pepper and add them to the herbs. Cut the cucumbers in half or quarters lengthwise, place in a container and sprinkle with salt. You must determine the amount of salt yourself, salt 3-4 times more than salt cucumbers for food. Close the container and shake it so that the cucumbers hit the sides of the container and release the juice. After 5-10 minutes, the cucumbers will be in a brine made from their own juice mixed with salt and herbs. Leave the container at room temperature for 1 hour, shaking it occasionally. When serving, wash off excess salt from the cucumbers.
Lightly salted cucumbers "Great-grandmother's recipe"
Ingredients:
cucumbers,
red hot pepper,
horseradish roots and leaves,
Dill,
garlic.
For brine (for 1 liter of water):
2 tbsp salt.
Preparation:
Wash the cucumbers, cover with cold water for 2 hours. During this time, prepare the spices: peel the garlic, cut the red hot pepper into small pieces, peel the horseradish root and cut into pieces. Put a layer of spices on the bottom of the pan, put cucumbers on them, put spices on top, and so on. Prepare the brine and pour over the cucumbers. Cover the cucumbers with horseradish leaves on top (the more horseradish you put, the crunchy the cucumbers will turn out). If you fill the cucumbers with hot water, they will be ready in a day, and with cold water in three days.
Pickled cucumbers with celery and chili
Ingredients:
10-12 cucumbers,
3 celery stalks,
1 large chili pepper
5 cloves of garlic
4 sprigs of tarragon,
½ bunch of dill stalks,
⅓ tsp seasonings hops-suneli,
½ tsp dried dill.
For brine (for 3 liters of water):
5-6 tbsp salt.
Preparation:
Boil water and salt and cool to 45 ° C. Cut the celery into slices 3-5 cm wide. Peel the chili pepper and cut into pieces, the garlic into thin strips. At the bottom of an enamel pot, place a few dill stalks and 2 tarragon sprigs, then half the celery, chili and garlic. Put the prepared cucumbers on top in a dense layer, cover them with the remaining celery, pepper, garlic, tarragon and dill. Sprinkle with suneli hops and dried dill, cover with cooled brine, cover with a plate, set the weight and leave at room temperature for 5 days.
Lightly salted cucumbers in mineral water
Ingredients:
1 kg of cucumbers.
1 head of garlic
Dill,
1 liter of salted carbonated mineral water,
2-4 tbsp salt.
Preparation
:
Wash the selected cucumbers well and cut off the ends. Put the dill in the prepared container, cut into 4-5 cm pieces. Put the cucumbers on the dill. Cut the garlic into slices and sprinkle over the cucumbers. Dissolve 2-4 tbsp in salted carbonated mineral water. salt and pour over the cucumbers so that they are completely covered. Put the remaining dill on top, close the container with a lid and refrigerate for a day.
Lightly salted cucumbers "Spicy"
Ingredients (for a 3L jar):
1 kg of cucumbers
4-5 cloves of garlic
½ hot pepper,
1 large bunch of dill
6 tbsp coarse salt.
Preparation:
Wash the pepper and slice it lengthwise, peel out the seeds and cut across into thin strips. Place ⅔ of the total amount of dill and thinly sliced garlic on the bottom of the jar. Then place the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill. Put the salt on the dill, cover and shake the jar well. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and pour the resulting saline solution over the cucumbers again. Cover the jar with a saucer, set a little oppression and leave the cucumbers at room temperature for 2 days.
Lightly salted cucumbers with mustard and coriander
Ingredients:
1 kg of cucumbers
5 stalks of dill,
1 head of garlic
1 tsp coriander,
crushed ice.
For brine:
1 liter of water
1 tbsp coarse salt
1 tsp mustard powder
1 tsp 9% vinegar.
Preparation:
Pour cold water over small young cucumbers, add food crushed ice and leave for 1-2 hours. Cut off the ends of the cucumbers and place in tight rows in the jar. Top with dill stalks and chopped garlic, sprinkle with coriander. For brine, boil water, add salt. Remove the boiling brine from the heat, stir in the mustard and vinegar, and immediately pour over the cucumbers. Leave the cucumbers on the table until they cool completely, then cover and refrigerate for two days.
Lightly salted cucumbers "Puff"
Ingredients:
1.5 kg of cucumbers,
1 head of garlic
dill umbrellas,
black currant leaves, cherries, horseradish,
allspice peas.
For brine (for 1-1.5 l of water):
2 tbsp salt,
1 tbsp Sahara.
Preparation:
Wash the cucumbers and cut off the ends. Put cucumbers in a layer in an enamel saucepan, on top - dill umbrellas, currant and cherry leaves, peeled garlic cloves and a handful of allspice. Cover everything with horseradish leaves. Then lay out the second layer of cucumbers and repeat the previous procedure. Prepare the brine, bring it to a boil, pour the boiling brine over the cucumbers so that it completely covers them. Cover the pot with a lid and let it sit at room temperature until the brine cools down. Then put the pan in the refrigerator. In a day, lightly salted cucumbers will be ready.
Lightly salted cucumbers in 5 minutes
Ingredients:
1 kg of cucumbers
2 tbsp salt,
a bunch of dill,
3 cloves of garlic.
Preparation:
Cut the washed cucumbers into slices and place in an enamel bowl or jar. The capacity should be such that the cucumbers occupy ⅔ of the volume. Add finely chopped dill and garlic, salt to the cucumbers. Then cover the container with a lid and shake the contents well for 3-5 minutes. Everything!
Lightly salted cucumbers "Fast and tasty"
Ingredients:
10 fresh cucumbers,
1 horseradish leaf,
10 dill seeds,
2 cloves of garlic.
For brine (for 1 liter of water):
1 tbsp salt.
Preparation:
Wash the cucumbers thoroughly, cut off the ends and place in a glass jar, shifting with horseradish leaves, garlic and sprinkling with dill seeds. Pour salted hot brine over everything and leave for a day.
Lightly salted cucumbers with honey, mustard and vodka "Russian souvenir"
Ingredients (for a 3L jar):
medium-sized freshly picked cucumbers,
dill and garlic - to taste,
1 slice of hot red pepper,
1 tsp mustard seeds.
For brine (for 1 liter of water):
1 incomplete tbsp. honey,
1 glass of vodka,
1.5 tbsp coarse salt.
Preparation:
Wash the cucumbers, cut off the ends and place in a jar, sprinkle with coarsely chopped dill and unpeeled young garlic cloves. Add a piece of hot red pepper, mustard seeds and pour cold brine prepared as follows: add salt, honey to filtered water, boil the mixture, cool and pour in vodka. Cover the jar filled with brine with gauze and leave for a day at room temperature, then place in the refrigerator for a day.
Lightly salted cucumbers with onions and hot pepper
Ingredients:
3 kg of cucumbers,
3 l of water,
6 tbsp salt,
2 tbsp Sahara,
dill umbrellas,
sprigs of cherries and currants,
10-15 peas of black pepper,
horseradish leaves,
1 head of garlic
1-2 onions
1 pod of hot pepper.
Preparation:
Wash the cucumbers well and soak in cold water for 2 hours. Wash the herbs and place half of them on the bottom of the pot. Wash the garlic and onion directly with the husk and cut into pieces. Cut the hot peppers into pieces as well. Put all the prepared spices in a saucepan on top of the herbs, put the cucumbers and the second part of the herbs on top. Dissolve salt and sugar in water and pour cucumbers with this solution. Cover the pot with a flat plate and place the weight to prevent the cucumbers from floating. After 1-2 days, the cucumbers will be ready.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
The long-awaited time for the first harvest is coming. The radishes and greens are already ripe, and soon, soon we will rejoice at the first cucumbers. And I do not know a single person who would not like lightly salted cucumbers. Especially the first ones, long-awaited, crispy and aromatic. It is also remarkable that they take very little time to prepare, and they are salted quite quickly. I hope that you will find your favorite recipe in this collection and share your impressions in the comments.
And if you want to pickle cucumbers for the winter, then I recommend excellent and time-tested recipes for crispy canned cucumbers, which I looked after for myself on the website of my good friend and excellent hostess Margarita
The classic recipe for lightly salted cucumbers
Let's start with the classic and most common recipe, according to which our grandmothers also salted cucumbers. Cucumbers can be salted both in a jar and in a saucepan.
Ingredients:
- fresh cucumbers - 2 kg
- water - 1.5 (up to 2) liters
- currant leaves
- horseradish leaves
- cherry leaves
- dill (umbrellas)
- garlic - 4-5 cloves
2. Dilute salt and water in a separate bowl. For 1 liter of water, we need 2 tbsp. l. salt, and about 1.5 liters of brine will be needed for a 3-liter jar, although its amount depends on the size of the cucumbers - the smaller the cucumbers, the less brine is needed.
3. Fill the cucumbers in a jar with the resulting brine, close the jar with a nylon lid and leave overnight at room temperature. In the morning, you can put the jar in the refrigerator, and in the evening you can enjoy crispy lightly salted cucumbers.
Lightly salted cucumbers recipe for instant cooking in a saucepan
A great option for those who want to quickly pickle cucumbers. If you pickle cucumbers in the evening, then in the morning you can already taste them.
In order for the cucumbers to be salted faster, you need, firstly, to cut off the tips of the cucumbers on both sides, and secondly, pour the cucumbers with hot brine
Ingredients:
- fresh cucumbers - 1 kg
- water - 1 liter
- salt - 2 tbsp. l. for 1 liter of water
- sugar - 1 tbsp. l.
- horseradish leaves
- dill (umbrellas)
- garlic - 6-7 cloves
- hot peppers
- black peppercorns
- Put greens at the bottom of the pan - horseradish and dill leaves. Cut a couple of hot pepper slices. Cut the garlic cloves in half and put some of them on the bottom of the pan.
2. Put fresh cucumbers on the greens (be sure to cut off the tips). Cover the cucumbers with dill and horseradish herbs and add the garlic again. Pour in black peppercorns if desired. By the way, I read in one recipe that black pepper produces soft cucumbers. Nevertheless, I definitely put pepper and the cucumbers are crispy.
3. Dilute salt and sugar in hot boiled water, stir until they are completely dissolved.
4. Pour the cucumbers with the resulting brine, put a few leaves of bay leaves on top. Make sure that the brine covers all the cucumbers. We put the saucepan in a cool place. After the brine has cooled down, it is advisable to transfer the pan to the refrigerator.
Lightly salted cucumbers quickly
If guests are on the doorstep and do not have enough snacks, it doesn’t matter. There is an excellent and quick recipe for lightly salted cucumbers in a very short time, so that you have time before the guests arrive. In this recipe there will be no exact amount, we cook cucumbers "by eye". We cook cucumbers without pickle.
Ingredients:
- fresh cucumbers
- dill
- garlic
- dry chili
- Finely chop the dill and sprinkle it with a little salt so that it is saturated and juicier.
2. Clean a few cloves of garlic.
3. For cucumbers, cut off the tips on both sides.
4. Cut the cucumbers in half or, if you need a very quick snack, into 4 parts. We put the cucumbers in a salad bowl.
5. Sprinkle each layer of cucumbers with salt at random, squeeze the garlic passed through a press on top and sprinkle with chopped dill. So we lay all the cucumbers in layers, sprinkle with salt and sprinkle with garlic and dill. If desired, add chopped dry hot chili peppers for pungency.
6. Cover the salad bowl with a lid and shake the contents well to mix well all the ingredients. You can serve it right away, or you can cover it with foil and send it to the refrigerator.
Lightly salted cucumbers in a package quick recipe in 5 minutes
Pouring cucumbers in a bag has recently become very popular because of its simplicity. You can do without a saucepan or jar, and the cucumbers are salted immediately in a plastic bag and it will take only 5 minutes for this.
We need:
- fresh cucumbers - 1 kg
- dill greens - 1 bunch
- garlic - 1 head
- salt - 1 tbsp. l.
- sugar - 1 tsp
To keep the cucumbers crisp, soak them in cold water for a couple of hours before salting. And to make the cucumbers pickle faster, cut off the ends on both sides
- Finely chop the dill, chop the garlic cloves as you like.
2. We take the cucumbers out of the water and immediately put them in a plastic bag. It is advisable, even for reliability, to put one bag in another, in case the brine flows.
3. Pour salt, sugar, chopped dill and pieces of garlic directly on the cucumbers. You can put dill umbrellas on top.
4. Tie the bag and shake well to mix all the ingredients. Ready! We send a package of cucumbers to the refrigerator for 4-5 hours. It is advisable to take the bag out of the refrigerator 1-2 times during this time and shake it again.
Fast, convenient, and most importantly delicious!
Instant recipe for lightly salted cucumbers in a jar
This recipe is one of my favorites, I like it for its simplicity. We boil water in a kettle in advance. Put currant leaves, dill, garlic cloves in a 3-liter jar on the bottom. Put the cucumbers tightly in the jar, add 3 tbsp. l. salt with a slide and fill with hot water from a kettle. Everything!
We close the jar with a nylon or metal lid and leave to cool overnight. In the morning we put a jar of cucumbers in the refrigerator, and in the evening we taste an excellent snack.
Lightly salted cucumbers with garlic and instant herbs
Another recipe for quick salted cucumbers with several cooking secrets. Watch the video and you will understand everything.
I wish you to enjoy delicious lightly salted cucumbers that you cook yourself. Don't forget that summer is passing quickly, enjoy the gifts of summer.
Lightly salted cucumbers are considered the number one snack in the summer, and this is not surprising, because what could be better than crispy pickles with a spicy aroma to a young one with butter or cracklings. Lightly salted cucumbers are considered a traditional dish of Russian cuisine, however, cucumbers have long been salted in Belarus, Ukraine, Moldova and many other countries, in particular, in China.
The classic recipe for lightly salted cucumbers involves pouring cucumbers and herbs with cold brine, followed by their infusion for several days in a warm place. This method of short-term salting of cucumbers is called cold. In addition, there are other methods of salting - hot and dry. The hot method, you guessed it, differs from the cold brine temperature, namely that it must be hot.
The dry method of preparing lightly salted foods has become especially popular in recent years. Its essence lies in pickling most often chopped cucumbers in their own juice along with salt, spices and herbs. As a result of such salting, you can cook lightly salted cucumbers quickly in a saucepan or in a package in just 1 hour. Agree that it is very convenient if you cannot bear to feast on delicious cucumbers.
Regardless of which of the recipes you will cook this appetizer, remember that cucumbers must be very fresh - firm, juicy. Of course, ideally, these are cucumbers that have just been picked. But don't be discouraged if you don't have any. Sluggish cucumbers can also be "revived". Just fill them with cold water and leave for 5-4 hours. During this time, they are saturated with moisture and become juicy and elastic.
As for the size of cucumbers, for pickling them in a jar, it is best to take cucumbers in the gherkin stage or not longer than 10 cm.If you have large cucumbers, then instant salted cucumbers in a saucepan- that's what you need. They are ideal for the dry pickling we mentioned above. Well, for now, let's go directly to the recipes.
Lightly salted cucumbers quickly: the best recipes
Lightly salted cucumbers (cold method)
Ingredients:
- cucumbers - 1.5 - 2 kg.;
- garlic - 3 cloves;
- pepper (sweet) - 2 pcs.;
- old dill - 0.1 kg.;
- cherry leaves - 5-6 pcs.;
- currant leaves - 4-5 pcs.;
- salt - 4 tbsp. l .;
- water - 1 l.
Wash small cucumbers well under water. If they have a bitter skin, then fill them with cold water and set aside to soak for 6 hours. Peel the garlic and then chop it into small wedges. Then wash the green leaves, dill and bell peppers (you don't need to remove the seeds from the peppers). Prepare a container in advance where your cucumbers will be pickled. Take glass jars or a deep bowl.
Place bell peppers, spices and garlic on the bottom of this container. Place the cucumbers so that there are no large voids between them. Place garlic, spices and pepper on top. Then make a pickle and pour over the cucumbers. The cucumbers should be completely in the brine. In order for lightly salted cucumbers to cook quickly, you need to leave them in a warm room for a day, since they will cook much longer in the cold.
Now let's look at how to cook lightly salted cucumbers - recipe for instant cooking in a saucepan.
Lightly salted cucumbers in a saucepan - recipe
Ingredients:
- Cucumbers - 1 kg.,
- Young dill is a small bunch,
- Garlic - 5-6 cloves,
- Rock salt - 1 tbsp spoon.
Cut the cucumbers into slices or thin strips. You can also use a vegetable peeler to cut them into thin long slices. Pass the garlic through a press. Chop the dill with a knife. Put the cucumbers into a saucepan, add garlic and dill. Add salt. After that, mix the cucumbers with your hands. Cover the saucepan. Refrigerate for 1 hour.
Lightly salted cucumbers - quick recipe in a saucepan, which you will now learn, is also called Korean or Chinese. Cucumbers according to this recipe are spicy, crispy and with an oriental aroma, due to the use of sesame oil and soy sauce.
Chinese style salted cucumbers - recipe
Ingredients:
- Cucumbers - 1 kg
- Soy sauce - 100 ml.,
- Sesame oil - 3 tbsp spoons,
- Sesame seeds - 1 tsp,
- Hot chili pepper - 1 pc.,
- Garlic - 1 head.
Cut the washed cucumbers lengthwise into 4 pieces. Place them in a saucepan. Combine the soy sauce, sesame oil, and sesame seeds in a separate bowl. Chop hot peppers into small cubes. Peel and finely chop the garlic. Add pepper and garlic to the sauce. Stir the marinade and pour over the cucumbers. Cover the saucepan and shake. Put the cucumbers in the refrigerator to marinate for one hour. Lightly salted Chinese cucumbers are eaten with wooden sticks.
Quick salted cucumbers in a package - recipe
Ingredients:
- cucumbers - 2 kg.;
- salt - 2 tablespoons;
- fresh dill;
- garlic - 1 pc.;
- vegetable oil - 6 tbsp;
- vinegar - 4 tablespoons;
- spices to taste.
This is probably one of the fastest ways to cook lightly salted cucumbers. This pickling method requires a medium sized plastic bag. First, wash the cucumbers well under water. If the peel is bitter, then you can peel them off and lightly salted cucumbers will become even more tender. In this case, the cucumbers must be cut, because this is the key to their quick salting. After that, finely chop the dill and garlic.
Add garlic, dill, salt to the cucumbers and pour in vinegar. Add vegetable oil as well. To mix everything well, put the spiced cucumbers in a bag and shake vigorously. Place the bag in the refrigerator. Our beautiful instant pickled cucumbers in a bag will be ready in 2 hours, and they will have a slightly salted taste in 20 minutes.
Spicy salted cucumbers with carrots - recipe
Ingredients:
- cucumbers - 1 kg.;
- garlic - 1 clove;
- carrots - 300 g;
- sugar - 60 g;
- salt - 1 tablespoon;
- red pepper - 0.5 tsp;
- vinegar - 50 ml.;
- vegetable oil - 60 ml.
Cucumbers can be salted not only by themselves, but also with various vegetables such as zucchini, carrots, onions, eggplants, or fruits and berries (apples are often used). In this case, the cucumbers will be marinated with carrots and paprika, which will make them even more spicy and tasty.
Rinse the cucumbers thoroughly in cold water and cut off the ends on both sides. Then cut them at least 8 pieces lengthwise. Peel the carrots and grate on a coarse grater. Mix with cucumbers. Press the garlic over the cucumbers with a press. Then add salt, sugar and pepper to it. Next, pour in the vegetable oil, and then the vinegar. Mix cucumbers with dressing thoroughly, arrange in jars and close with lids.
Set aside salted cucumbers for about 1 hour in a warm room, and then hide in the refrigerator. Lightly salted cucumbers are ready.
Lightly salted cucumbers quickly (hot method)
Ingredients:
- cucumbers - 1 kg.;
- garlic - 3 cloves;
- leaves of currants, cherries;
- dill (umbrellas);
- salt - 1 tablespoon for 1 liter of water.
This method of cooking lightly salted cucumbers is practically no different from the classic cooking of lightly salted cucumbers, the only difference is that our cucumbers will be filled with boiling water. It is this moment that will speed up the salting process. Rinse the cucumbers under cold, running water.
To make them even crisper, you can soak them in water for a couple of hours. Wash the herbs well. Peel the garlic. Put half of the herbs for pickling at the bottom of the glass jar, then put the cucumbers tightly on top, and garlic on them. Place the rest of the greenery on top. Boil the water, then dissolve the salt in it and pour the pickles over the brine. Leave them in a warm place overnight. This is how quickly and easily you will get delicious instant salted cucumbers.
Quick salted cucumbers in 5 minutes
Ingredients:
- cucumbers - 800 g;
- vegetable oil - 0.1 l.
- salt - 1 tablespoon
The incredible cooking speed of these cucumbers is obtained due to their small slicing. Since greenhouse cucumbers can also be used for this recipe, it is also called the winter recipe. Wash the cucumbers well under water. Cut off their ends and carefully cut them into rings (the width of the rings is about 4-5 cm), and then we cut these rings into thin straws (about 1 cm thick).
Transfer the cucumber straws to a bowl, sprinkle with salt, and then add the vegetable oil. Toss the cucumbers with the marinade. Place them in a jar, close the lid tightly and shake vigorously for 5 minutes. And now our instant salted cucumbers are ready. In just 5 minutes, you can get such an amazing appetizer that just won't leave anyone indifferent.
Ingredients:
- cucumbers - 3 kg.;
- garlic - 4 cloves;
- vinegar (9%) - 2 tablespoons;
- black pepper (peas) - 2 tsp;
- water - 1 l.;
- salt - 2 tablespoons;
- sugar - 1 tsp;
Consider the incredibly simple recipe for salted instant cucumbers... Rinse the cucumbers well under water. Cut off the ends from both sides of the cucumber. Use a knife to pierce the cucumbers in several places for better marinating. Peel the garlic and cut into small pieces. Take a jar where you will put your cucumbers. Wash it well with baking soda. Next, put the cucumbers in it and sprinkle with garlic and pepper. Then you need to make a brine.
Consider a quick recipe for lightly salted cucumbers. It will take very little time and tomorrow you can enjoy delicious cucumbers. First, you need to prepare the cucumbers for pickling, that is, wash them well, cut off on both sides of the "bottom" and pierce each cucumber in the middle with a knife. Next, start preparing the brine. Pour salt into the water. Let the brine boil for 3-4 minutes.
Then chop the garlic finely. Rinse the herbs. To make our instant salted cucumbers more crisp, you need to put greens (currant, horseradish, oak leaves) in the jar. Put the cucumbers tightly in the jar and put some greens on top. To make them ready tomorrow, fill them with hot brine. Jars of lightly salted cucumbers should stand warm for at least 5-7 hours. Drain the brine the next day until the cucumbers have absorbed a lot of salt. Instant salted cucumbers ready.
A quick recipe for lightly salted cucumbers
Ingredients:
- cucumbers - 2 kg.;
- coarse salt - 3 tablespoons;
- water - 2 l.;
- dill - 1 bunch;
- garlic - 5 cloves;
- bitter pepper - to taste;
- currant leaves, horseradish
- mustard seeds - 3 tablespoons
Wash the cucumbers well. Take a bowl or large bowl, place the cucumbers in there and cover them with water so that they are completely submerged in the water. Let them sit for a couple of hours. After the time has passed, drain the water and cut off the tips of the cucumbers. Next, put the water to boil. At the bottom of the pot, where the water boils, lay green leaves (currants, horseradish). Next, put the cucumbers in a separate bowl, sprinkle them with pre-chopped garlic and dill.
The whole pepper can be simply put on the cucumbers. Sprinkle with mustard seeds. Add salt to boiling water and stir. Next, remove the brine from heat and let it cool. Pour the cucumbers with warm brine and put the horseradish leaf on top. When the cucumbers are completely cool, place them in the refrigerator. According to this recipe, lightly salted cucumbers will be ready on the second day.
Usually, the classic recipe for lightly salted cucumbers requires at least 3 to 4 days for salting them. It is during this period that they are sufficiently saturated with salt and spices, become tasty and crispy. But if you have absolutely no desire to wait so long, try making quick salted cucumbers according to our proven recipes!
Recipe number 1
Quick salted cucumbers with rye bread
The highlight of this recipe is in a slice of rye bread, which is added to the brine. Bread significantly speeds up the fermentation process, gives the cucumbers a pleasant sourness and an appetizing peculiar aroma.
Before salting, cucumbers are recommended to be immersed in cold (or better ice) water for several hours. Once saturated with moisture, the fruits will become firm and crispy. For the marinade, you can use spices to your liking and desire. It can be leaves of currant, walnut, horseradish, cherry. Moreover, the plants not only add aroma to cucumbers, but also help to preserve their crispness. Dill is suitable both fresh and dry. But it is recommended to take only large stone salt. Fine "Extra", sea and iodized salt are not suitable for pickling - the cucumbers will become soft and not tasty.
Ingredients:
- Fresh cucumbers 700 - 800 g,
- Water - 1 l,
- Salt - 2 tablespoons
- Granulated sugar - 1 tablespoon,
- Rye bread 1-2 slices,
- Dill 4 - 5 branches,
- Coriander,
- Black pepper.
Cooking method:
Take any glass container. It can be a jar, a sudoku, a deep bowl or. Put the spices and pre-washed herbs at the bottom. 
To make salted cucumbers salted faster, cut off the ends on both sides. Place the green fruits tightly in the spice dish. 
On top of the cucumbers, place a few sprigs of dill and bread wrapped in cheesecloth.
Boil the pickle brine. Pour a liter of water into a saucepan, add salt and sugar. Bring the liquid to a boil, then pour the cucumbers with this brine. 
Press down the cucumbers with something heavy. For example, place a lid that is smaller than the saucepan and a jar of water on top of it. 
Leave the cucumbers to marinate for a day at room temperature. The next day, the fruits will be delicious. Remove the bread from the brine, and send the container with cucumbers to the refrigerator to stop the fermentation process. If the cucumbers do not seem sour enough to you, then you can leave them for knocking in a warm place for further souring. 
Quick salted cucumbers are stored in the refrigerator for about 14 days.
Recipe number 2
Hello everyone from my mom, she sent us a simple
A quick recipe for crispy lightly salted cucumbers
according to this recipe, cucumbers can be cooked even in winter.
For the recipe for salting lightly salted cucumbers, we only need the ingredients listed in the list.
No peppercorns, no parsley. With them, lightly salted cucumbers are soft.