How to pickle lightly salted cucumbers in different ways. Quick lightly salted cucumbers recipes

Typically, the classic recipe for lightly salted cucumbers requires pickling for at least 3 to 4 days. It is during this period that they are sufficiently saturated with salt and spices, becoming tasty and crispy. But if you don’t want to wait that long, try making quick lightly salted cucumbers using our proven recipes!

Recipe No. 1

Quick lightly salted cucumbers with rye bread

The highlight of this recipe is 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, unique aroma.

Before pickling, it is recommended to immerse the cucumbers in cold (or preferably ice) water for several hours. Once saturated with moisture, the fruits will become elastic and crispy. For the marinade, you can use spices according to your taste and desire. These can be currant, walnut, horseradish, and cherry leaves. Moreover, plants not only add flavor to cucumbers, but also help them retain their crispness. Dill is suitable both fresh and dry. But it is recommended to use only coarse rock 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 tbsp.,
Granulated sugar – 1 tbsp.,
Rye bread 1-2 slices,
Dill 4 - 5 sprigs,
Coriander,
Black pepper.

Cooking method:

Take any glass container. It could be a jar, a bowl, a deep bowl or. Place spices and pre-washed herbs at the bottom.

To make lightly salted cucumbers salt faster, cut off the ends on both sides. Place the green fruits tightly in a bowl with the spices.

Place several sprigs of dill and bread wrapped in cheesecloth on top of the cucumbers.

Boil the brine for lightly salted cucumbers. Pour a liter of water into a saucepan, add salt and sugar. Bring the liquid to a boil, then pour this brine over the cucumbers.

Press the cucumbers on top with something heavy. For example, place a lid smaller than the saucepan itself and a jar of water on top of it.

Leave the cucumbers to marinate for a day at room temperature. The very next day the fruits will be delicious. Remove the bread from the brine and place the container with the cucumbers in the refrigerator to stop the fermentation process. If the cucumbers do not seem sour enough to you, then you can leave them in a warm place for further souring.

Quick, lightly salted cucumbers are stored in the refrigerator for about 14 days.

Recipe No. 2

Hello everyone from my mom, she sent us a simple

Quick recipe for crispy lightly salted cucumbers

According to this recipe, cucumbers can be prepared even in winter.

For the recipe for pickling lightly salted cucumbers, we will need only the ingredients indicated in the list.

We don’t use any peppercorns or parsley. With them, lightly salted cucumbers turn out soft.

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.

When the gardens are overflowing with fresh vegetables, it’s a sin not to cook something tasty and make your household happy! Cucumbers just beg to be put on the dinner table, but ordinary salads and slices quickly go uneaten, but the lightly salted version goes great. We offer a good recipe for pickling lightly salted cucumbers.

How to prepare brine for pickling cucumbers

Crispy pickled cucumbers are a favorite snack for many; some use quick recipes in bags, others prefer to pickle the fruits for a long time for the winter. Connoisseurs of savory flavors can add an apple while preparing the brine, so the dish will acquire new notes, and lightly salted ones will have more crunch. For lightly salted vegetables, you can use currant leaves, but if you are fermenting for a month, it is better not to put them in the pan: mold may appear on dry vegetables.

Cold brine for cucumbers per 1 liter of water

One of the easiest, fastest ways to make brine for crispy cucumbers is the cold method. Such a dish must be stored in a cellar or refrigerator, and then sweet, lightly salted cucumbers can be eaten for at least two years, if they are not eaten earlier. To prepare you need to take:

cucumbers – 1 kg;
cold, unboiled water – 1 liter;
salt – 2 tablespoons;
dill, horseradish leaves, peppercorns, mustard, chili pepper - all spices by eye;
garlic – 3-4 cloves;
the secret ingredient is an oak leaf for crunch.

Cooking method:

It is necessary to soak the cucumbers for several hours: if the vegetables are purchased, then you can increase the preparation time to eight hours, but 3-5 is enough. After this they should be washed.
Prepare jars for brine (you can pour boiling water over them to kill all germs).
Place cucumbers in a container, alternating them with herbs. In addition to the greens, we put pepper and mustard in the container along with the cucumbers.
Add spices and add water. Some people add a little sugar to speed up fermentation.
Close the jars, then put them in a cool place.
The salting process takes a month or a month and a half. It is important to look every three to four days and check that there is the right amount of brine in the jar, because the vegetables can absorb the moisture they need.

Hot pickling of lightly salted cucumbers

From the name it becomes clear that to prepare a delicious dish, you will need to pour boiling water over the vegetables, not with cold running water. You will need the following products:

cucumbers – 16-20 pieces;
garlic – 6-7 cloves;
dill;
horseradish leaves;
salt – 2 tablespoons;
hot pepper - 1 small piece.

Cut off the “butts” of the cucumbers, peel and chop the garlic.
Line the bottom of the container with dill, horseradish and garlic.
Place cucumbers in a jar.
On top there is a hot pepper.
To boil water. Salt it.
Pour boiling water into the bowl so that all the vegetables are in the water.
Close the jar and leave it in the room to cool. Just a day, and the brine for lightly salted cucumbers is ready! Bon appetit!

How to make brine using mineral water with gas

All recipes are very simple and memorable: after one preparation, repeating the dish will not be the slightest difficulty. You need to take the following products:

highly carbonated mineral water – 0.5 liters;
cucumbers – 1 kg;
dill – 4-5 bunches;
garlic – 2 heads;
salt – 3 tablespoons

Peel and press the garlic. If you don’t have a garlic press, you can simply chop and lightly press with a knife to release the juice.
Place dill and half of the garlic prepared at the first stage on the bottom of the dish.
We prepare the cucumbers for pickling: we need to wash them and cut off the ends.
Place cucumbers in a jar or other container, sprinkling them with garlic.
Pour salt directly into the soda bottle and mix thoroughly. Shake the bottle until all the salt has dissolved.
Pour the solution into a jar with cucumbers. All vegetables must be under water.
Cover the jar with a light rag or gauze and leave it in the room for a day.
Afterwards, you need to put the brine for lightly salted cucumbers in the refrigerator overnight until final preparation. You can cut them and serve with mashed potatoes or crunch the cucumbers just like that. Bon appetit!

Video recipe for brine for quick-cooking lightly salted cucumbers

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 great served with boiled potatoes, kebabs, fried chicken, and also used as an ingredient for salads, or just crunched for pleasure.
Dry-salted cucumbers also taste great. They delight with crunch and aroma. And they require less effort and time.

Selection of cucumbers for quick pickling

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 thin skin. They will withstand salt load better and will be harder.
Pimply. What will become an indicator of pickling qualities.

We also need a package. Check that it is intact and strong. It's better to prepare a couple of bags, just in case.

Lightly salted cucumbers with garlic and dill in a bag. Quick salting recipe in 5 minutes

Compound:
1 long cucumber or 4-5 small ones
6 cloves garlic
Salt to taste
1/2 lemon
Fresh dill
Preparation:

Wash the cucumbers and cut off the stems on both sides.

Cut into pieces about 5 cm long and then into 4 pieces.
Crush the garlic. Sprinkle with salt. Squeeze the lemon.

Finely chop the dill.

Place all prepared ingredients in a bag. Release the air from the bag, tie it and start shaking. We need to not just shake, but try to ensure that our cucumber sticks are enveloped in the resulting juice.
Shake it for 5 minutes until all the ingredients are distributed evenly among the cucumbers.

Lightly salted cucumbers in a bag, a quick recipe in 5 minutes - a universal guide for housewives. It can be used throughout the year. It will allow you to easily and quickly come up with a great snack for lunch or the arrival of guests in the summer. And in winter, surprise and delight guests with fresh, aromatic, lightly salted cucumbers on the table. Bon appetit!

Instant lightly salted cucumbers with mineral water

These cucumbers can be prepared at any time of the year; both greenhouse and ground are suitable. Emerald and crispy lightly salted cucumbers will decorate any table. Elementary preparation! Tasty and healthy! And what a aroma!

Compound:
Cucumbers - 1 kg
Mineral water - 1 l.
Rock salt - 2 tbsp. l. no slide
Garlic - 4-6 cloves
Dill - a small bunch
currant leaf

Preparation:

Mix mineral water with salt.

Chop the garlic and dill.
If you are guaranteed to want to enjoy cucumbers every other day, then it is better to cut them in half. If time is of the essence, and you are prepared for the fact that they may not be salted enough in a day, then feel free to leave them whole, they will come with time.
Much depends on the cucumbers; some are salted quickly, while others have thicker skins and therefore are delayed in salting.
If you cut cucumbers, they will not lose their crunchiness - it has been tested many times!

Place garlic and dill on the bottom and middle of the container. Place the cucumbers in a container. Cover with a lid.

Place in the refrigerator for a day. Cucumbers pickle quickly and are eaten instantly! Bon appetit!

How to cook lightly salted cucumbers in a bag in 2 hours in the refrigerator

Compound:
Cucumber - 500 g
Rock salt - 0.5 tbsp. l.
Dill - 1 bunch
Garlic - 2-3 cloves
Lemon juice - 1 tsp.

Preparation:

Prepare your food. Wash the cucumbers and herbs thoroughly, peel the garlic, you only need a couple of cloves. Cut off the ends of the cucumbers and cut them into 4 pieces lengthwise. Chop the garlic not very coarsely with a knife. Chop the greens.

Place cucumbers in a marinator or just a clean bag.

Pour freshly squeezed lemon juice over them, add salt, garlic, dill.
Tie the bag tightly and shake it so that the cucumbers are evenly saturated with salt, lemon juice, garlic and herbs. Leave in a warm place for 1.5-2 hours.
After two hours, there will be more brine, as the cucumbers will also give juice. Ready! Keep refrigerated!

Improvise with your greens. Cilantro seeds, currant and cherry leaves, and basil sprigs will help add originality. Bon appetit!

Lightly salted cucumbers without brine in their own juice in a bag

A quick recipe for lightly salted cucumbers without brine. The cucumbers will be ready in a matter of hours without much effort! The recipe for quick lightly salted cucumbers in a bag has helped me out more than once.

Compound:
Fresh small cucumbers – 1 kg
Salt - 1 tbsp. l.
Garlic - 3-4 cloves
Dill - 1 bunch

Preparation:

Wash the cucumbers and cut off the ends.

Finely chop the dill. Finely chop the garlic.

Place dill, salt and garlic in a plastic bag.

Then add cucumbers.

Tie the package. To seal it, it is better to put it in another bag. Shake everything well.
Place the bag in the refrigerator, remove it periodically and shake it. After 6-8 hours, the lightly salted cucumbers in the bag are ready.

Bon appetit!

Instant lightly salted cucumbers with garlic and dill

Compound:
1.5 kg small cucumbers
40 g salt
10 g sugar
30 g dill
3 - 4 cloves of garlic

Preparation:

To ensure that the cucumbers are washed well and are more juicy, wash and soak them in water for 30-40 minutes.

Dill, young herbs, umbrellas, and garlic will add flavor to our cucumbers. Cut the greens as desired with a knife. We also use green currant leaves and horseradish leaves.

Place the cucumbers with herbs, salt and sugar in a bag. 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.

Take out the bag and place the cucumbers and herbs on a plate. Lightly salted crispy cucumbers with garlic and dill in a bag are ready to serve. Enjoy a quick, flavorful and delicious snack any time of the year. Bon appetit!

Instant pickled cucumbers recipe 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 throughout Russia - very tender, sweet, thin-skinned cucumbers.

This vegetable is so popular that the townspeople erected a monument to it in gratitude.

Compound:
Cucumbers “Lukhovitskie” - 1 kg
Rock salt - 1 tbsp. l.
Sugar - 1/2 tsp.
Garlic to taste
Pepper - 1 pc.

Preparation:

Take cucumbers, wash them, cut off their ends.

Sprinkle with salt, sugar, garlic and pepper. Mix everything well.

And place the cucumbers in a vacuum container for 2 - 3 hours.

Remove lightly salted cucumbers from the container and remove excess salt with a paper towel.
And put it in the refrigerator for an hour.

The cucumbers are ready. If you don’t have a container, you can simply salt it in a bag. You can add dill, currant leaves, horseradish. Bon appetit!

Instant crispy lightly salted cucumbers recipe

For all lovers of crispy lightly salted cucumbers. The recipe is simple. Just a day - and you will have a gorgeous crispy snack on your table.

Compound:
Fresh cucumbers – 1.5 kg
Garlic - 1 head
Dill umbrellas
Black currant leaves
cherry leaves
Horseradish leaves
Allspice
Hot pepper
Bay leaf
Water - 1 liter
Rock salt - 2 tbsp. l.
Sugar (optional) - 1 tbsp. l.

Preparation:

Rinse the cucumbers well and soak in cold water for 4-5 hours.

Peel and chop the garlic.

Wash the fragrant herbs. You can cut it with scissors for more flavor.

Dissolve salt and sugar in cold water. Add spices, bay leaf.

Prepare an enamel bucket. Pour in the prepared brine. Place the greens in the brine. Mix well.

Place cucumbers in brine. The brine should completely cover the cucumbers. Place a plate on top and place a weight so that the cucumbers do not float. In a day, crispy lightly salted cucumbers will be ready.

Then transfer the lightly salted cucumbers to the refrigerator, otherwise they will turn sour. Bon appetit, crunch with pleasure!

On a note
In order for our cucumbers to crunch, we follow simple steps.
Before salting, 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 add extra crunch to the cucumbers.

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 pickled. The secret is simple: vodka is added to the brine to preserve the color.

Compound:
Cucumbers - 2 kg
Dill (umbrellas) - 2 pcs.
Blackcurrant (leaves) - 5 pcs.
Horseradish (root) - 20 g
Cherry (leaves) - 5 pcs.
Salt - 75 g
Vodka - 50 g
Water - 1.5 l.

Preparation:

Wash fresh green cucumbers, pour boiling water over them and immediately plunge into very cold water.

Then place the ingredients tightly in a saucepan or three-liter glass jar, topping the cucumbers with washed leaves and dill. Pour in 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 place in a cool place. The peculiarity of this preparation is that cucumbers retain their natural green color, acquire a unique taste and are stored very well. The amount of spices indicated in the recipe is approximate; you can change it according to your taste and discretion.

A delicious appetizer that pleases the eye with the natural color of cucumbers is ready. Bon appetit!

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 tbsp 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 hot pepper
Sprig of tarragon (tarragon)
sprig of lovage

Preparation:

Wash the cucumbers very thoroughly and add water. Leave in water for 3 hours. Then wash again. Cut off the stems on both sides of each cucumber.

Make a brine: boil water and add salt to it. Next, cool the brine to 70-75 degrees.

Wash all the greens and chop coarsely. Peel the garlic and chop it coarsely. Peel the horseradish root and cut into small pieces.

Place half of the dill, half of the chopped garlic, horseradish root, cherry and currant leaves, tarragon and lovage branches, half of the hot pepper, two bay leaves at the bottom of the jar.

Place cucumbers and herbs in layers in a jar or pickling bowl. Place the remaining dill, garlic, and 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.

Classic lightly salted cucumbers will be ready in 24 hours. The cucumbers turn out delicious - tasty, crispy, aromatic. And the new potatoes are finger-licking good! Bon appetit!

Lightly salted cucumbers in mint marinade

A simple, appetizing and piquant recipe for creating lightly salted cucumbers based on mint infusion. Mint infusion gives cucumbers new, unique notes. They can be served as a snack. They will be able to decorate both a festive banquet and an everyday table. They are perfect for buckwheat porridge, fried potatoes, cutlets, chops and boiled poultry.

Composition per 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 the container, lay out the cucumbers, and leave for 40-60 minutes. Remove the fruits from the water and cut off the ends.

Then put the cucumbers in a clean jar. We try to fill it to the very top.

Add a few cloves of garlic and an umbrella of dill 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 boiling mint water over the cucumbers, cover with a lid and leave in the room for 24-28 hours.

After the infusion becomes cloudy and the cucumbers change color, cool them and serve at any time.

Just 20-24 hours - and you can enjoy aromatic cucumbers. If you like vigorous cucumbers, leave the preparation for another 30-35 hours. This way you will get sharper cucumbers with a more pronounced taste. Bon appetit!

Instant lightly salted 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 preparing 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 leaf
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 and washed well. If desired, trim the ends of the cucumbers.

The jars are washed well, using soda. Wash the spicy herbs thoroughly.

In cleanly washed jars put 3-4 dill umbrellas, 5 cloves of garlic, 3 currant leaves, chopped or whole horseradish leaf, 2 oak leaves.

Cucumbers are placed vertically, about 20 pcs.

The kettle is boiling. Pour boiling water over all the jars, cover with lids and let them sit until the second water boils (7-10 minutes).

The water is drained from the cans; we won’t need it.

Fill the jars a second time for about 10 minutes. During this time, clean water is placed on the stove for the third fill.

When the water has boiled, drain the water from the cans. Place in a jar: 5 black peppercorns, 3 bay leaves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 100 g of vinegar. Pour in a third clean boiling water.

Cover the jar with a lid, roll it up, turn the jars upside down and cover the cucumber preparation with blankets until the morning.

Canned cucumbers are ready for the winter. Bon appetit!

Instant hot-cooked lightly salted cucumbers

Compound:
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 the brine:
Water - 1 l
Salt - 1.5-2 tbsp. spoons

Preparation:

Select fresh cucumbers and rinse them well in cold water.

Peel the garlic and cut into pieces.

Thoroughly rinse dill umbrellas, currant, cherry, oak leaves, horseradish leaves, herbs (parsley, dill).

Then place the cucumbers tightly in a jar or enamel pan, topping with garlic and spices (peppercorns, bay leaves).
Dissolve salt in boiling water and cool the solution.

Pour over the cucumbers so that the brine completely covers them.

Lightly salted cucumbers will be ready in two days. Store them in a glass container 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

An express method for those who quickly want something salty.

Compound:
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:

Wash the cucumbers and cut off the ends. Cut lengthwise into 4 parts. Small ones - in half. The long ones are still cut in half.

Place cucumbers, crushed garlic, chopped dill and horseradish in a plastic bag, preferably two bags in one. We salt it like we would for a salad, and then add another pinch so that it tastes like a slightly over-salted salad. Don't go overboard with salt! Pepper to taste. You can add a pinch of peppercorns.

Twist the bag and shake vigorously until juice appears. Leave for 10 minutes.

Pierce the tomatoes with a fork 2-3 times. We put it in the same bag. We tie the bag or twist it tightly. Gently shake several times and place in the refrigerator.

Lightly salted cucumbers and tomatoes in the bag are ready. Bon appetit!

Seductively appetizing lightly salted cucumbers with a subtle garlic aroma will attract the attention of everyone present at your table. Also, prepared sour, elastic cucumbers and tomatoes will be useful for salads, pickles, hodgepodges, especially in winter and for home and New Year's holiday feasts.
I wish you delicious lightly salted cucumbers for your table and successful preparations for the winter!

If you liked the article and found it useful, share it on social networks. Social media buttons are at the top and bottom of the article. Thank you, come back to my blog often for new recipes.

Lightly salted cold-salted cucumbers are one of the favorite home dishes of most people. They are well suited for many salads, for example, vinaigrette, soups (rassolnik or solyanka), and they will also go well with boiled or fried potatoes. The traditional preparation of cucumbers in Russia involves pickling based on cold water, in which vinegar is not used. You can prepare pickles in this way quickly, with a minimum of effort, but the quality and taste will be at the highest level. Moreover, cucumbers prepared according to this recipe will retain all their beneficial properties.

Peculiarities

You can pickle cucumbers using cold or hot methods. When using cold water, you do not have to constantly heat water, use boiling water, pasteurization and sterilization, which makes it much safer. In addition, this method is the most popular and quite simple. The cucumbers turn out crispy, hard, smell significantly different from the hot pickled product and almost completely retain their natural color.

There are recipes in which the cooking time for vegetables is no more than two hours., which is undoubtedly a huge advantage if you don’t have time for extra hassle. Brine using the cold technique differs from other recipes in temperature, but, as in other methods of pickling, the base composition necessarily contains a low ratio of salt to volume of water and a classic assortment of herbs and spices.

At home, you can easily prepare such cucumbers for the winter, for example, with mustard, if you take into account all our recommendations. They are perfect for storage not only in the cellar, but also in a city apartment. This lightly salted and cold filling is suitable even for the lazy.

It's delicious, and it's really easy to add a little salt.

Beneficial features

Lightly salted fruits contain a huge amount of vital vitamins and elements. They contain such valuable components as magnesium, fluorine, iodine, sodium, copper, potassium, phosphorus, calcium, manganese, sulfur and many others.

With the help of these components, their compounds and nutrients contained in fruits, the following processes occur in the human body:

elimination of cramps in the arms and legs, various muscle spasms;
prevention of atherosclerosis;
control of harmful microorganisms arising in the intestines;
increasing gastrointestinal endurance;
relief of body intoxication caused by excessive alcohol consumption;
the acid present in the fruit helps to enhance digestion, stimulates appetite, and helps remove stagnant toxins from the body;
beneficial effect on the activity of the thyroid gland due to iodine compounds;
the high level of liquid, amounting to 90% in lightly salted cucumbers, helps saturate the body with oxygen;
The fiber contained in fruits helps prevent the occurrence and development of tumors.

A pleasant bonus to all of the above properties is the fact that lightly salted cucumbers are a dietary dish: their calorie content is 13 kilocalories per 100 grams.

For people on a diet, they are a real find.

Contraindications

In addition to the beneficial properties and positive characteristics, lightly salted cucumbers also have contraindications. They are relevant for people who suffer from gastritis, kidney and digestive system diseases, high acidity of the stomach, ulcers, frequent swelling, diseases of the cardiovascular system, and individual intolerance to the components contained in the brine.

Salty foods can increase pancreatic secretion; this is an unfavorable fact for pregnant women, so they are not recommended to consume such a product. But it should be taken into account that adverse effects on the body will appear only with excessive consumption; a small amount of lightly salted cucumbers in the diet does not pose a danger.

Recipes

In the bank

There are several ways by which cucumbers are salted in jars. In terms of technique, they are very similar to each other, but each of them has its own characteristics. You can use any jars; salt is added according to their volume. One tablespoon of salt for a liter jar, two for a two-liter jar, and so on. It is advisable to use coarse salt.

Let's consider the first option.

Place 2-3 currant leaves in a prepared jar, place garlic (a couple of cloves), two baskets of dill, a small horseradish root and about 2 kilograms of cucumbers. Before doing this, do not forget to wash and dry all the ingredients.
Stir 3 tablespoons of salt in 1.5 liters of cold water, fill the prepared jars to the top.
Supplement the preparation with black peppercorns (2-4 pieces), bay leaf, cloves.
Close the jars with polyethylene lids and put them in the cellar, basement or refrigerator.

This method is one of the fastest, so within a few hours lightly salted cucumbers can be eaten.

The second option is longer; the pickles will be ready in about 3 days.

Instructions:

place 700 grams of cucumbers, 1 peppercorn, half a basket of dill in a jar;
make a solution of 50 grams of salt and 1 liter of water;
pour the brine over the vegetables, place 2 leaves of horseradish on top;
Cover the jars with a cloth and leave to sour in a warm place for three days.

The oxidation process can end after 2 days, it all depends on the room temperature. The warmer it is, the faster this will happen. Readiness is determined by the formation of foam on the surface of the brine and its further disappearance. As soon as it disappears completely, the process can be considered complete. The brine should be drained, the vegetables should be washed and put out of the jars into deep containers.

Place a horseradish leaf, several currant and cherry leaves, a bay leaf and a couple of dill baskets into the processed jars. Add peppercorns, cloves and garlic cloves. The same as for placing cucumbers for the first time (it is important to note that the size of the fruits will become smaller after the oxidation process and more of them will fit in the jar than during the initial placement).

Next, pour cold boiled water, close the jars with nylon lids and place in the refrigerator. The cucumbers will no longer sour due to the end of the fermentation process, and any excess salt will be released into the water. Thanks to this fact, the brine of the required concentration will form itself over time.

The third option for preparing lightly salted cucumbers is provided for the winter period. The brine is made a little differently, but in general the technology is similar to the two described above. For cooking, you need to use 1 tablespoon of sugar per 1 liter of water and two tablespoons of salt.

Pour them into boiling water and cool the solution.

Place the vegetables along with the prepared herbs in a container, add salt and pepper and pour in cooled brine. Place this container under pressure and leave it to sour for two days in a warm room.

Classic pickling recipe:

Wash 1 kilogram of cucumbers well, leaving them in water for about 2-3 hours, maybe a little longer;
dissolve 50 grams of salt in a liter of water, boil the resulting mixture and cool;
place the cucumber preparation in a 3-liter jar vertically;
pour a cooled solution of water and salt over the contents of the jar, add 2 cloves of garlic, 300 grams of currant leaf, dill baskets, horseradish;
Place the jar in a cool and dark place, covering it with a nylon lid;
after some time, the lid will swell, which will indicate an oxidation process; it must be opened slightly to allow the accumulated air to escape;
After a day, close the jar with a metal lid and place it in the refrigerator.

In a barrel

Best for this recipe a barrel made of natural oak, the volume of which is 10 liters.

The bottom of the barrel must be lined with oak, cherry, currant leaves, cherry leaves, tops and stems of dill, and horseradish.
Place 10 kilograms of cucumbers and 200 grams of garlic on top of the greens.
Make a brine: stir 600 grams of salt, preferably coarse, in 8 liters of water. Pour it over the fruit.
Place a wooden circle on the top of the barrel, then press it down with pressure. Keep it at room temperature (18-20 degrees) for more than a day.
After the allotted time, remove the tub to a cellar or other dark, cool place.

They will be useful not only for those who are trying to make pickles for the first time, but also for people experienced in this area.

Cold-harvested fruits for the winter should only be kept in the cold.
When placing fruits in a container for further salting, they should be placed tightly, without empty spaces or cracks. The largest cucumbers are usually placed at the bottom, smaller ones are placed at the top, usually in a vertical position. They are sorted by size, maturity, variety.
To make vegetables more dense to the touch, use a small amount of tree bark or oak leaves.
If you want to pickle cucumbers faster, you need to cut off their ends.
Spring water, bottled or from a well, is best suited for salting, since tap water contains chlorine and therefore the taste of the fruit may change for the worse.
If the cucumbers have been lying around for some time or were not collected from the beds immediately before cooking, it is recommended to leave them in cold water for 12 hours.
Cucumber varieties with thin skin are better suited for harvesting. To make the right choice, pay attention to the appearance of the fruit. Their characteristic feature is the presence of black small pimples, which are located frequently.

Freshly salted cucumbers will please your family and guests, and salting them is not difficult at all.

You will learn more about how to prepare lightly salted crispy cucumbers in the following video.