One of the most demanded vegetable preparations pickles are considered for the winter. Each housewife prepares them differently. Different proportions of spices, salt, sugar, water, herbs, etc. affect the final taste of the finished product. But the container in which the cucumbers are salted, many believe, does not matter. Anyway, try salting the cucumbers in a saucepan and in practice check if their taste differs in any way from the cucumbers pickled in a jar.

The pot for pickling cucumbers should be enameled, without chips or cracks, preferably at least 4 liters in volume.

This recipe lightly salted cucumbers similar to the one with which they are usually salted for the winter. The only difference is that you do not need to roll them up in jars, but they are eaten almost immediately, without having time to completely salt, that is, in a light-salted version.

• 2 kg of small cucumbers;
• 100 g umbrellas or dill seeds;
• 3 cloves of garlic;
• 2 bell peppers;
• 3 currant leaves (black);
• 4 cherry leaves;
• 4 tablespoons of salt;
• 1 liter of water.

Step-by-step salting procedure:

1. Wash the cucumbers thoroughly. If the peel of the fruit is bitter, soak them for 5 hours in cold water(or overnight), then rinse again.
2. Cut the peeled garlic into thin slices.
3. Wash the dill, currant and cherry leaves, bell pepper(if desired, cut or use it whole, you do not need to cleanse the seeds).
4. Put 1/2 part of the spices, pepper and garlic slices on the bottom of a saucepan.
5. Next, pack the cucumbers tightly, trying to leave a minimum of voids (if you shake the pan vigorously, they will settle down better).
6. Place the rest of the pepper, spices and garlic on top.
7. Pour vegetables cold water with salt dissolved in it in advance.
8. For more quick salting leave the cucumbers warm for 3 days. If there is no urgency, you can put it in the refrigerator for slow salting.

The hot way to pickle cucumbers in a saucepan

The difference between this method of salting from the classic one is that the cucumbers are poured with boiling marinade, and not cold. This will significantly speed up the salting process - the next day you can already serve freshly salted cucumbers to the table.

Products required for salting:

• 1 kg of cucumbers;
• a set of spices for pickling: dry dill umbrellas, horseradish root and leaves, leaves black currant and cherries;
• 4 cloves of garlic;
• 1.5 tablespoons of salt;
• 1 liter of water.

Step-by-step salting procedure:

1. Wash the cucumbers thoroughly. You can soak for 2-4 hours in water to become crisper. Trim the ends.
2. Wash the pickling spices and peel the garlic (you don't need to chop it).
3. Put 1/2 part of the spice set on the bottom of the saucepan, and then place the cucumbers and garlic tightly.
4. Put the rest of the spices on top.
5. Dissolve the salt in boiling water and, without cooling, pour the cucumbers with brine.
6. Leave it warm for a day and you can serve the snack on the table.

Pickling cucumbers in a saucepan without vinegar

Cucumbers cooked over this recipe they taste like pickled in a barrel, but without vinegar. They can be eaten after 3 days, and if desired, roll up already ready-made snacks in banks for the winter. It is better to salt only freshly harvested, small fruits.

Products required for salting:

• 1 kg of cucumbers;
• a set for pickling: dill greens, leaves or horseradish root, cherry leaves and other spices to taste;
• a small pod of hot pepper;
• a few peas of black pepper;
• 1 liter of water;
• 50 gr. salt.

Step-by-step salting procedure:

1. Soak the cucumbers for 2 hours in cold water, then rinse well.
2. Wash the herbs and place them on the bottom of the pan.
3. Cut into pieces hot peppers and spread over the greens.
4. Dissolve salt in cold water.
5. Place the cucumbers tightly in pots with herbs, cover with cold brine and place under oppression.

After 3 days, cucumbers can be served or rolled up in jars for the winter. For this you need:

• drain the pickle from the cucumbers, boil;
• discard the greens, rinse the cucumbers and put them in sterile jars (with a capacity of 1 liter) with peppercorns;
• pour boiling marinade;
• sterilize the workpiece for 10 minutes and roll up.

Salting "barrel" cucumbers in a saucepan

A recipe for those who love barrel cucumbers, but cannot store them. You can also cook them in a saucepan. You can eat them in 14 days. For this recipe, cucumbers from the "last harvest" are perfect, you can take greenhouse ones. Cooking will not take much time, and you can store the snack on the balcony right in the pan, without fear of mold.

Products required for salting:

• 3 kg of cucumbers;
• 120 g salt;
• 2 liters of water;
• 2 tablespoons mustard powder
• 1 head of garlic;
• 5 dill umbrellas;
• 10 currant leaves (black);
• 10 cherry leaves;
• 4 bay leaves;
• 2 horseradish leaves;
• 10 black peppercorns;
• 7 carnation buds;
• 1 pinch of mustard seeds

Step-by-step salting procedure:

1. Put thoroughly washed herbs on the bottom of the pan.
2. Peel the garlic, wash and cut each wedge into 3 pieces.
3. Place the garlic, cloves, mustard seeds and peppercorns in a saucepan on top of the herbs.
4. Wash the cucumbers, cut the tails and place tightly in a saucepan.
5. Prepare the brine: completely dissolve the salt in the water; send to fire and bring to a boil; let the marinade cool for 30 minutes.
6. Pour the pickle into a saucepan with cucumbers. If it has not completely covered the vegetables, add plain boiled water.
7. Stir the contents of the pot with your hands.
8. Cover the container with a clean cloth.
9. Pour mustard powder on top of the fabric and place the pan under pressure.
10. Remove the appetizer in a cool, dark place for 14 days.

Recipe for lightly salted cucumbers in a saucepan

For this recipe, it is recommended to use small, hard and pimply fruits, preferably of the same size, for better salting. When pouring with a cold marinade - the cucumbers will be ready in 3 days, with a hot one - everything is much faster, 12 hours will be enough. If you soak vegetables for 2 hours before the ambassador icy water, they turn out crispy.

Products required for salting:

• 1 liter of settled water;
• 2 tablespoons of salt;
• 2 kg of small cucumbers;
• fresh dill, cilantro, parsley;
• dill umbrellas;
• horseradish leaf and root;
• ground red and black pepper;
• hot pepper pod;
• mustard seeds;
• 5 cloves of garlic.

Step-by-step salting procedure:

1. Cut the tails off the cucumbers and wash the fruits.
2. Horseradish root, hot pepper pod, dill and garlic, peel, wash and chop.
3. Place the cucumbers and spices in a saucepan.
4. Pour pickle over the cucumbers (hot or cold to choose from).
5. Lay horseradish leaves on top of the products, completely covering them.
6. Set the oppression on the workpiece and remove for salting in a cool, dark place.

Summer is the time of the sun, hot days, the ripening time for vegetables and fruits. One always wants to find coolness in the hot air, but fresh vegetables from the garden can best quench thirst and appetite. Cucumber salads are the quickest and best solution for eating outdoors, because they contain a lot of nutrients, including potassium, which improves kidney and heart function. Due to its high fiber content, this vegetable helps cleanse the body of toxins.

Selection of cucumbers

Together with salads on summer table many housewives appear and lightly salted cucumbers... This product, like no other, can please with its taste, speed of preparation and versatility. There are many recipes for making lightly salted cucumbers, but first, let's look at how to choose best vegetables for processing.

It is worth choosing cucumbers for pickling, medium or small, firm, with thin skin, not yellowing. Of course, it will be ideal if the vegetable comes from its garden, so you will know that there are no harmful substances and it is great for consumption. You can buy cucumbers at the market or in a store, or you can buy them outside the city from farmers. Before salting, be sure to taste the cucumber in advance and make sure that it is not bitter. It's good if you use vegetables freshly harvested from the garden for the recipe. It is worth starting the preparation of lightly salted cucumbers on the day of purchase or harvest, and not the next, so the main ingredient will not start to wither and it will be tastier.

Advice for cooking evenly pickled cucumbers: choose about one vegetable size, because cucumbers will not be in the brine all winter, but much less.

The importance of clean water

To get delicious cold salted cucumbers, pay attention to the water you are going to use. It needs a little, but High Quality, because water is one of the most important ingredients and taste and salting depend on its quality. Take for crunchy cucumbers only pure spring liquid or water from a well. If it is not possible to get such water, filtered water will do.

Forget about plain centralized tap water, it ruins the whole recipe. If you are concerned about the quality of the water, using a silver spoon will help clear the liquid in a few hours.

Salting methods

Salting lightly salted cucumbers is most conveniently done in a saucepan, since both take out and put main ingredient it is very convenient. The pan must be enameled. If there is no such, ceramic, as well as glass dishes, will do. Can be used regular jar, but she needs sealed plastic cover... It is necessary to prepare in advance, if you are salting in a saucepan, a lid for it in order to press down the cucumbers with it. If there is no suitable lid, use a plate or saucer. Be sure to place a heavy object on top of the lid to create the necessary pressure on the product.

To make the cucumber crunchy in your mouth, leave it in cool water for several hours. This should be done so that the cucumbers, despite the pickling, remain firm and firm. If you want to quickly get lightly salted cucumbers, you do not need to soak for a long time, 3 hours will be quite enough.

Among the herbs that are added to salted cucumbers, the recipes of many housewives contain dill and garlic. Other ingredients include the use of horseradish leaves. They help keep the cucumbers free from mold. Experienced housewives yet add currant leaves, saying that they make the cucumbers crunchy and give a unique flavor.

Currant berries give an unusual bright acidity. You can use such fruits different colors, the notes they add always go well with the cucumber. Housewives are also very fond of adding a few pieces of apples, this fruit gives the pickle a special taste.

All spices and other ingredients for the recipe are best used in small quantities, otherwise the cucumbers can be spoiled. The invariable components of any salting are laurel and black pepper... They are always in a homemade box of spices and pleasantly emphasize any recipe prepared with their help.

A few more words about salt for salted cucumbers. Do not put iodized or seafood, it is suitable for salads. Use a large stone one, because small cucumbers can soften. When the ambassador even different ways required amount salt for one liter of water is 2 tablespoons.

Readiness in cool water according to the recipe comes in a day. You should not overexpose cucumbers in a jar, otherwise they will become a little softer, they will not crunch. When the cucumbers gain flavor, it is worth removing the pan or jar in a cold place. Thus, the fermentation process can slow down and the taste of cucumbers will not change too quickly. But still, every day the cucumbers according to the recipe below will turn into salted ones. To pamper yourself with lightly salted cucumbers for a longer time, it is worth making them in small batches. So that the cucumbers are salted very quickly, recommend cutting off the ends... Now it is worth proceeding to the description of the recipes for lightly salted cucumbers.

Cold water pickling recipes are suitable primarily for those who grow cucumbers themselves in the country. Conditions for salting using boiling water are not suitable for all summer residents, and cold water is most acceptable for such conditions.

A simple and delicious recipe for lightly salted cucumbers with cold water

You need to take:

Sequencing:

1. Wash cucumbers well, soak in ice water for two hours.
2. Prepare the brine: from the calculation of salt and water given above. For three-liter cans you need a little less than two liters of brine. If something settles on the bottom of the container, in no case pour it into a jar of cucumbers. It is necessary to defend the water for the brine to get clean, without stones and turbidity.
3. Wash the jar well, you can use soda, rinse well.
4. Wash the dill, horseradish root, currant leaves. Chop everything finely. To rub horseradish on a grater. Peel the garlic.
5. When the cucumbers have been in the water enough, you can get them out.
6. You should start with horseradish. Put it in a jar. Add more than half the herbs and half the garlic there.
7. Add a layer of cucumbers. Then a clove of garlic and more herbs. Then another layer of cucumbers, another clove of garlic and a little more greenery.
8. When all the cucumbers have been put into the jar, sprinkle the rest of the herbs and garlic on top.
9. Pour with brine.
10. Cut a paper circle the size of the lid for this jar and cover the cucumbers on top. This is so that mold collects on this paper and does not get to the cucumbers.
11. Close tight plastic cover, before pouring boiling water over it. Close the jar with a lid. Wait until the lid has cooled down, only in this position the bank will be tightly closed. Flip the jar onto the lid.
12. The salting process will last a little less than a day.

You can determine when our long-awaited crunchy cucumbers are ready by the color of the brine... When the water in the jar becomes cloudy, the vegetables are ready. You can use lightly salted cucumbers as soon as you open, or you can close the lid and send them to a cold place to enjoy these vegetables in winter. A few days in the jar results in pickles, so be smart about your options and store them in the refrigerator after opening the jar.

Another recipe for cucumbers that you can enjoy and crunch at your pleasure.

Crispy lightly salted cucumbers in cold water

You will need:

Procedure:

1. Wash the cucumbers well and leave in cold water for several hours.
2. Make brine from water and salt per 1 liter 2 tbsp. tablespoons of salt
3. Chop the dill, horseradish leaves, leaving a few whole, peel the garlic.
4. A saucepan is used for this recipe. At the bottom of it, put chopped horseradish leaves, a part of dill, a little garlic cloves, a little spices. Put cucumbers on top. Then again greens, garlic, spices, again a layer of cucumbers.
5. Cover the cucumbers with the remaining un-chopped horseradish.
6. Fill with clean brine, no sediment. Cover and place under load.
7. These cucumbers will be ready in 24–36 hours.

Crispy lightly salted cucumbers are irreplaceable as fast cold appetizer to the table... They can be served with both potatoes and meat, added to various salads, for example, vinaigrette, prepare pickle, serve with other pickles. Such a dish will always decorate any table, both festive and daily, and will also be able to diversify the diet. Cook lightly salted cucumbers and eat them with pleasure. Bon Appetit!

Pickles are a versatile product. They can be used as an ingredient in a salad or as an appetizer for a certain dish. They can also be used in pure form... On any festive table pickled cucumbers are sure to be present. There are quite a few recipes for their preparation, and each housewife has her own. Dress with pickled cucumbers the traditional way, are loved by many and lightly salted cucumbers. The effort required to prepare them is minimal. The main advantage of such a snack is the speed of its receipt. Within a day after salting, such cucumbers are ready for use. Usually salted cucumbers are made in summer, when there are a lot of cucumbers. Everyone has the opportunity to cook such cucumbers. Which recipe to choose, everyone decides for himself. There are quite a few of them, and there are both traditional and unusual among them. One of these is lightly salted cucumbers in a bag. However, many people choose another, simpler recipe - pickling cucumbers in a saucepan. If you first decided to pickle such cucumbers, but do not know how to make salted cucumbers in a saucepan, then we are ready to help you.

Salted cucumbers recipe in a saucepan

If you cook lightly salted cucumbers in a saucepan, then I have no doubt you will not regret choosing this recipe. These cucumbers are delicious. Even if you do not know how to pickle cucumbers in a pan, having familiarized yourself with the recipe for its preparation, you can easily make such cucumbers. If you follow the recipe exactly, then you will get tender salted cucumbers that will have a rather spicy taste.

Any housewife can cook such cucumbers. In general, this recipe is no different from cucumbers, which are made using other technologies. But he has one merit. It lies in the fact that, using this recipe, you can really get delicious cucumbers which have a pleasant crunch. In addition, lightly salted cucumbers according to this recipe are a really mouth-watering dish.

Ingredients:

If you decide to cook cucumbers according to this recipe, then you must prepare the following products in advance:

• fresh cucumbers - 1 kilogram;
• garlic - 1 piece;
• salt - 2 tablespoons;
• granulated sugar - 1 tablespoon without top;
• water - 1 liter of water;
• dill - several umbrellas;
• black currant leaves - several pieces;
• cherry leaves to taste;
• horseradish leaves - to taste;
• black pepper to taste.

Recipe

Crispy cucumbers are made from horseradish and cherry leaves. The addition of currant leaves, which have an amazing aroma, provides ready-made lightly salted cucumbers unique taste... Cooking lightly salted according to this recipe must be started with the cucumbers themselves.

1. Prepared vegetables need to be washed, and then folded into a container, and then filled with ice water. Cucumbers should be soaked for three hours.
2. After that, the cucumbers should be washed, and then their tails should be cut off.
3. Next, the vegetables need to be laid out in a pre-prepared pan, where then washed dill and currant leaves are added. In addition to them, you can throw a small amount of garlic and pepper here. Garlic is best cut into slices.
4. Then everything is covered with horseradish leaves, and then the second layer of cucumbers is laid out.
5. Horseradish leaves are again laid on top of them, and then another layer of cucumbers. Garlic and spices are placed on top.
6. Now all that remains is to make the pickle. For this in the right amount we take water, salt and sugar. When the water boils, add all the ingredients to it. Pour the brine into the pan while it is hot to the very top.

Which cucumbers to choose? When choosing cucumbers, preference should be given to small bubble fruits. One of the best varieties is Nezhinsky. Of course, you shouldn't take it for salting. yellow fruits or having bitterness.

You must definitely try cucumbers, then you are guaranteed to succeed delicious snack. The best option, if fruits that have just been picked from the garden are used for the preparation of lightly salted cucumbers.

If you are going to make such cucumbers, you need to know about one of their features. They must be the same size. If this condition is met, then the cucumbers will be evenly salted, and this is all due to the fact that slightly salted salts are in the brine for a very short time.

Regardless of the recipe chosen, the fruits must be pre-soaked in order to be nourished in cold tap water for 3-4 hours. This item should not be skipped, because this way they will be able to absorb as much moisture as possible and the output will turn out to be incredibly juicy.

The classic recipe in brine in a saucepan

If the goal is not to make a crunchy snack quickly, then the old grandmother's way is the best way... Pouring with cold brine requires at least a day, but you don't have to worry about not getting the same taste that is expected. We warn you that the result is influenced not only and not so much by the proportions as by spices and pickling herbs. Without garlic and aromatic dill, nothing will come of it.

Ingredients:

• fresh cucumbers - 1 kg;
• water - 1 l;
• salt - 1 tbsp. spoon;
• black allspice- 5 peas each;
• garlic - 3-4 cloves;
• dill - 5-7 umbrellas;
• horseradish leaves - 1 pc.;
• leaves of black currant, cherry - 5-7 pcs.

Step by step cooking:

1. Put leaves and dill umbrellas on the bottom of the enamel dish (leave a couple of pieces to put them at the very end).
2. Cut off the "butts" of washed and pre-soaked cucumbers and spread them over the greens, periodically sprinkling with peppercorns and garlic slices.
3. To cook cold brine: in a separate bowl, mix purified water and coarse rock salt, stir until it is completely dissolved. Pour into a saucepan, top up with the remaining dill umbrellas.
4. Put oppression, which can be a can filled with water, installed on an inverted plate. The saucer should be smaller in diameter than the pan itself.
5. Insist for about a day.

Hot way

This is super fast salting. If, when pouring with cold brine, a day passes until readiness, then 12 hours are enough here. You can put lightly salted cucumbers in the morning, and serve them with boiled young potatoes in the evening. In addition to traditional pickling greens, you will need mustard seeds, but you can do without them.

Ingredients:

• green cucumbers - 1 kg;
• salt - 2 tbsp. l .;
• water - 1 l;
• horseradish leaves - 1-2 pcs.;
• dill - 5-7 flowers;
• black, allspice - 5 peas each;
• Bay leaf- 2-3 pcs.;
• cloves - 2-3 buds;
• mustard seeds (optional) - 1/4 tsp

Cooking method:

1. To the bottom of the clean enameled casserole first layer with dill umbrellas and leaves or horseradish roots, and then throw in the rest of the spices.
2. To prepare hot brine, should be done in a saucepan salt water: The solution must be brought to a boil and then allowed to cool slightly.
3. Lay well-washed and pre-soaked fruits on top of the spices.
4. Pour a fairly strong salt solution into a saucepan and put oppression.
5. Insist on room temperature from 6 to 8 hours, then put the container in refrigerator compartment up to about half a day.

Daily lightly salted cucumbers in a cold way on mineral water

According to this recipe, cucumbers are prepared quickly, simply and, most importantly, they crunch. If you like saltier, you can add a little more (literally per teaspoon) salt.

Ingredients:

• gherkins - 1 kg;
• highly carbonated mineral water - 1 l;
• table salt - 3 tbsp. l .;
• garlic - 3 cloves;
• a bunch of dill (if there are umbrellas, it is better to add them).

How to cook:

1. Divide the well-washed dill into two equal parts, break each of them in half and put half of the greens on the bottom of the enamel container.
2. Peel the garlic, chop the cloves into thin slices and add half of the chopped to the dill.
3. Rinse the greens thoroughly, cut off the ends from them and put them on a prepared substrate.
4. Add the remaining components.
5. Prepare brine: pour mineral water from the bottle to separate dishes, add all the salt at once and stir until it is completely dissolved.
6. Pour pickles with herbs and spices with brine, cover the pan and refrigerate for about 24 hours.

You can grind cucumbers on mineral water with a wide variety of greens. Some housewives add bay leaves, hot peppers, and parsley. Especially brave, lovers of aromatic Caucasian herbs, put basil, stalked celery, tarragon.

On a note

There is a slightly different technology, when cucumbers are kept at room temperature for a day and then placed in the refrigerator for 12 hours.

To infuse cucumbers, you must only use enameled dishes with intact enamel. In no case should they be slightly salted in containers made of aluminum, galvanized iron and steel, since these materials (aluminum is especially dangerous) are oxidized, which leads to the ingress of harmful substances into the fruits.

Salted salt is a fairly simple dish that does not require special skills, an exclusive set of ingredients and a long wait for readiness, but at the same time it can become a decoration of any table. They can be prepared and, that is, they do not need to be poured with brine.

Experiment, try different variants, add the spices you like, pick herbs and enjoy the spicy or spicy taste and the notorious crunch. Make a recipe for lightly salted cucumbers fast food, classic daily allowances or on carbonated mineral water - they turn out great in a saucepan. It is convenient to put them in containers and get them out of it. Bon Appetit!