It is not unknown that recipes with which you can cook delicious pickles not only simply, but also quickly, are especially popular. Salted quick-cooking cucumbers are perfect for potatoes and are not superfluous in a salad, and they can be served with meat or fish. The technique for preparing spicy cucumbers is not one. In the article we have given the most popular ideas. Just choose what you like best and prepare this savory snack! All these recipes for lightly salted cucumbers are good, and most importantly, they have been tested.

Pay attention to the fact that the cucumbers are about the same size, only in this way they will all become well salted and crispy. If you don’t have the opportunity to pick vegetables like that, then just cut them into sticks.

Before salting, it is necessary to soak the washed cucumbers in cold water. Three hours will be enough. You can immediately cut off the edges, then cucumber bitterness will come out if you suddenly come across an unsweetened variety of vegetable.

And a few more secrets:

• Choose pickles with thin skins. They are sweet, without bitterness and, of course, will be salted faster.
• Only blackcurrant leaves are suitable for brine, as they have the most vivid aroma.
• Use hot peppers for a spicy taste. A lot of it is not needed: a small pinch is enough, or add a little crushed red pepper, and for a small amount of cucumbers (less than 2 kg) - on the tip of a knife.

Recipe for classic salted cucumbers. Cooking in a package

Whether to add garlic or not - opinions on this matter still differ. However, if you look at several classic recipes for lightly salted cucumbers, you will notice that both options are found there. It will turn out more fragrant, and there will be no flaws in taste if you use garlic.

• Cucumbers for pickling - about 1 kg
• Fresh dill - a third of a medium bunch
• Garlic - 4-5 large cloves
• Salt rock - 1 tbsp
• Black pepper (peas) - 3 pcs
• Horseradish - 1-2 medium leaves (to protect pickles from mold)

Cooking:

1. Rinse cucumbers thoroughly, cut off the tips, pierce with a toothpick in several places so that salt and aromas from spices and herbs saturate the pulp well. Can be cut into pieces if desired.
2. Rinse the greens and peel the garlic cloves.
3. Finely chop the dill and garlic, after removing the husk. We send these ingredients in a tight plastic bag along with cucumbers.
4. We add peppercorns and horseradish leaves there, first pounded in our hands, and then torn into medium pieces.
5. We sprinkle everything with salt. We do not tightly tie the package and shake it, sort it out for even distribution of ingredients and impregnation.
6. Then we tie it well and leave it at room temperature for 6-7 hours. We store the finished snack in the refrigerator.

Cucumbers in a jar. lazy option

This cooking method is no more complicated than the previous one. This recipe is no less common and has an advantage. Ready-made salted cucumbers are perfectly stored in a jar, and the brine after them can be used again, the taste of the new snack will not deteriorate.

• cucumbers
• Dill - bunch
• Garlic - 7-10 cloves
• Water - 1 l (per 3 l jar)
• Salt - 3 tablespoons (for 1 liter of water)
• Black peppercorns - 2-3 pcs per jar

How to cook:

1. Prepare cucumbers: wash, cut off the tips.
2. Rinse the greens and coarsely chop or tear with your hands. Peel the garlic.
3. We evenly distribute the greens, garlic and peas among the jars, and first you need to put a little on the bottom, a little between the cucumbers and leave a part for distribution on top of the cucumbers, in the rim area.
4. Put the vegetables in a jar, cover with salt and pour cooled boiled water (see calculation of ingredients).
5. We close the jars with a lid. They need to be turned upside down several times. The salt is well distributed.
6. Keep warm until fully cooked.

Pickled cucumbers in hot brine

One of the simplest recipes, and most importantly, you can treat yourself to a snack immediately after the brine cools down. Simple, quick and very tasty, even with a minimum amount of greens. Vegetables do not lose their shape and color, they remain crispy!

• cucumbers
• Garlic - 3-4 cloves (optional)
• Dill - a couple of sprigs
• Coarse salt - 1 tbsp (per 1 liter of water)
• Currant leaves - 3-4 pieces
• Horseradish leaves - 2 pieces (small)

How to cook:

1. Prepare cucumbers as in previous recipes.
2. We knead the currant and horseradish leaves in our hands, and then tear them to spread the aroma and taste.
3. Cut the garlic or put it whole - choose to your taste.
4. Dill cut or disassemble.
5. Lay out all the ingredients, alternating. Fill with hot water.
6. Create oppression (see how to do this in the recipe below). Leave warm until completely cooled. We store the finished snack in the refrigerator, in a jar.

Simple salted cucumbers in a bag

The easiest option is how to cook lightly salted cucumbers in a bag. Only three ingredients available and what an amazing taste! It is especially good to add dill grown on your site. Umbrellas of this dill give a special piquancy.

• Small cucumbers - 2 kg
• Dill - ½ bunch
• Coarse salt - 2 tbsp

Cooking:

1. Rinse the cucumbers, cut off the ends.
2. Wash the dill thoroughly.
3. Cut it not too finely or disassemble it into twigs.
4. All components are sent in packages. We tie the bags and mix (shake the contents).
5. For better storage, put a portion of cucumbers in a double bag.
6. Salt in the morning and store until the next morning in the refrigerator or after salting leave warm for 5-7 hours, shaking occasionally.

Spicy lightly salted cucumbers in a saucepan

The main thing when pickling cucumbers in a quick way is that vegetables do not have to be rolled up. And when cooking in a saucepan, it is enough to create oppression - a press. How to make it? Option one: we select a lid a size smaller, turn it over so that the handle is inside the pan, and not outside, and put something heavy on the lid, such as a stone. Method two: put another smaller pot on the pot with cucumbers and pour water into it.

• Cucumbers - 2-2.5 kg (per 3l pan)
• Water - to close the cucumbers
• Rock salt - 3 tablespoons of salt
• Sugar - 2 tbsp sugar
• Garlic - to taste
• Dill umbrellas - 3 pcs
• Carnation - 2-3 inflorescences
• Currant leaves - 7-8 pieces
• Tarragon - 2 stalks
• Bay leaf - 3-4 pieces

How to cook:

1. We wash the vegetables, cut off the edges.
2. Dilute salt and sugar in cold filtered water until completely dissolved.
3. At the bottom of the enameled container, lay out some of the herbs and spices, alternating with vegetables.
4. Pour the brine into the container.
5. Close with a couple of currant leaves, but you can also use raspberry leaves.
6. We put the pan in a warm, suitable place, and set the press on top.
7. A day later, salted cucumbers are ready.

Cucumbers ripen in greenhouses at our dachas, fill vegetable stalls in the markets and shelves in stores. Fresh green and crispy, you immediately want to just eat them and prepare salads, and then we take on the preparations for the winter. We salt and pickle cucumbers to enjoy them in a few months. But I wanted to eat fragrant pickles right now. What to do? And you urgently need to find a proven and simple recipe for pickled instant cucumbers. After hours or even minutes, you have delicious, crispy pickled cucumbers on your table.

Lightly salted cucumbers are cooked very quickly and this is not quite a way to preserve them, as it does not guarantee the reliability of the storage of the finished product. It is rather a way of preparing a quick snack that is planned to be eaten in the next day or two at the most. I salted a small amount of cucumbers - a saucepan for example - and in the evening I already ate at dinner. Or take it to a barbecue picnic.

By the way, this is a great way to prepare snacks on the go. If you have heard about pickling pickled cucumbers in a bag, then imagine that you have prepared them, packed the bag in a picnic basket and left. Upon arrival in nature, after a couple of hours, you can already eat. This is what I mean by speed and convenience.

If you go out into nature by car, then generally an ideal option. At least take a pot or a jar with you, but it will also be shaken up on the road in order to salt more evenly.

But enough lyrics, let me tell you more than one recipe for lightly salted instant cucumbers, but even several.

Quick recipe for crispy lightly salted cucumbers with photo

This recipe for salted cucumbers, it seems to me, can be called basic. It is on it that classic salted cucumbers are obtained, very tasty and crispy. Fresh herbs and garlic will add aroma and taste to cucumbers, and they will be no worse than pickled or pickled cucumbers that we harvest for the winter.

For salting, you will need a large container, which will immediately include the entire volume of cucumbers and marinade. Since salted cucumbers can only be stored in the refrigerator, keep in mind that this container will enter it until you eat the cucumbers for lunch, dinner or at the festive table.

You can take a large bowl, saucepan, even a plastic container with a lid.

• fresh cucumbers - 1kg,
• fresh dill - 1 bunch,
• garlic - 6 cloves,
• horseradish leaves, currants, cherries, basil - 1-2 leaves optional,
• salt - 1.5 tablespoons,
• bay leaf - 2 pcs,
• peppercorns - 0.5 teaspoon,
• coriander seeds - 0.5 teaspoon,

Cooking:

1. Prepare all the ingredients of the recipe. Wash the cucumbers thoroughly and cut off the ends. If the cucumbers are freshly picked and still firm and resilient, then you can pickle them right away. If they lay down for a while, were bought in a store and a little wilted, then hold them for a couple of hours in cold water.

2. Prepare the marinade. Pour 1.5 liters of water into a saucepan, add salt, pepper, coriander and bay leaf there. Put water on the stove and bring to a boil. You do not need to cook for a long time, as soon as it boils, remove it.

This will be a hot marinade for lightly salted cucumbers.

3. Cut or coarsely chop all the greens with your hands. Currant or cherry leaves also need to be torn at least in half, this will help them give more of their juice and taste to cucumbers. Then, lay layers of greens and cucumbers. Below should be a pillow of greens and garlic, then a layer of cucumbers, garlic, greens again on top. Cut the garlic into large pieces, you can halves lengthwise or just crush each clove with a knife.

4. Cool the marinade to about 80 degrees. This will keep the green color of the cucumbers. If you pour boiling water over them, they will boil and turn brownish, like pickled cucumbers in jars.

Pour cucumbers with marinade so that they are completely immersed in liquid. To do this, it is convenient to use a saucer or plate, which is placed on top of the cucumbers directly in the pickling container. This plate will not allow the cucumbers to float, which is characteristic of them.

5. Cover the container with cucumbers with a lid or cling film and leave to cool at room temperature. After they have cooled, put them in the refrigerator. Leave them in the refrigerator for 12 to 24 hours.

This recipe for lightly salted cucumbers is good because during the cooking process you can stop exactly at the moment when you consider the cucumbers salted enough for your taste. The longer they sit in brine, the more salty and spicy they become.

But try not to leave them for more than a day. Since there are no serious preservative ingredients, such cucumbers are not stored for a long time. And besides, the longer they lie, the less crunch remains in the cucumbers, they soften and are saturated with water.

It is best to cook salted cucumbers just enough to eat in one or two meals or a large family feast.

Recipe for lightly salted instant cucumbers in a bag with mustard

For some, this is an unusual recipe for lightly salted cucumbers, because everyone is used to pickling just salt and spices, in extreme cases with the addition of sugar. But I have seen from my own experience that often unusual recipes are very often worth trying.

Salted cucumbers with mustard are very tender and spicy, and not at all hot. Be sure to try them once. A small bag to the table or as a snack for a holiday. Men, believe me, will appreciate this yummy.

To prepare such cucumbers, you will need about 4 hours of time and a package. You can take a bag with a zipper that closes hermetically, or you can use a strong food bag. for reliability, you can put the bag in the bag so that the released brine does not leak.

This recipe for making lightly salted cucumbers is considered a dry method, because we will not make a liquid pickle with you. We use only the cucumbers and spices themselves. All juice will give vegetables.

For cooking you will need:

• medium-sized cucumbers with pimples - 0.5 kg,
• dill - 0.5 bunch,
• garlic - 2 cloves,
• salt - 0.5 tablespoon,
• sugar - 1 teaspoon,
• dry table mustard - 1 teaspoon (without tubercle).

Cooking:

1. Prepare spices. Wash cucumbers and dill well.

2. Cut off the tips from the cucumbers and place them in a bag. I draw your attention to the fact that all cucumbers should be approximately the same size, otherwise they will be salted in different ways and will have a different taste.

3. Finely chop the garlic or grate it. Add to cucumbers.

4. Mix salt, sugar and mustard in a separate cup. Then pour this mixture into the cucumber bag.

5. Put the dill in the bag. This can be done as a whole, or tear it with your hands into large branches. We need dill for taste, so it doesn’t really matter how it is cut. The size of its twigs plays a role when used. If you like to eat dill together, cut it smaller, the dill will stick to the cucumbers and will complement the appetizer, almost like a salad.

6. Zip or tie up the bag and give it a good shake. It is necessary that the cucumbers are evenly covered with all the spices. Then leave the bag of cucumbers for 2 hours at room temperature. Then refrigerate for another 2 hours. After 4 hours, the cucumbers will be ready.

If you wait a little longer, the cucumbers will pickle more.

This recipe for lightly salted cucumbers is perfect for a picnic. All you have to do is cook the cucumbers, and they will pickle on the way to the cottage or a picnic spot in nature. Calculate the time of the trip and the pickling of cucumbers, so that by the time everyone sits down at the table, everything is ready.

Helpful advice! If you don't have a portable picnic cooler, you can purchase a thermal pack. It keeps the temperature of both hot and cold foods well. if you put sealed packaging (for example, a disposable bag) with ice along with the products, then you will get a mini refrigerator. You can also cook pickled cucumbers there.

Recipe for lightly salted cucumbers in 15 minutes in slices

But what if the guests are already on the doorstep? And if you want salted cucumbers right now in the middle of the night? I immediately remembered the happy days of pregnancy.

But all these situations will not be a problem if you know how to cook lightly salted cucumbers in 15 minutes. Sleight of hand and no cheating. The guests are already seated on the sofas, and maybe a bottle of something delicious is cooling. Let's go to the kitchen and get ready!

You will need:

• cucumbers - 300 grams,
• dill - 2-3 sprigs,
• garlic - 1 clove,
• salt - 1 teaspoon.

Cooking:

It’s hard to come up with an easier recipe for lightly salted cucumbers.

1. Take cucumbers of any size, wash them and cut into circles. Not too thick: 2 to 5 mm.

2. Place them in a jar or plastic container with a lid. A small package will do as well.

3. Finely chop the dill and garlic (can be passed through a garlic press or grated). Pour them into a jar with cucumbers. Sprinkle with a teaspoon of salt. If you want, add a pinch of spicy spices, such as cumin, coriander, and whatever you like. These spices will give a brighter taste.

Then shake everything well.

Place the jar in the refrigerator for 15 minutes. After this time, you can get it and try it. Cucumbers will turn out very juicy, green and crispy. They will already be cut and even look like a salad. Just take and eat, and treat guests.

You can even get a little creative here by adding other vegetables. Then you will definitely get a real salad. Don't be afraid to experiment.

Crispy lightly salted cucumbers - a recipe for cooking in a 3-liter jar

Probably, many from childhood can remember how a grandmother or mother prepared a large three-liter jar of lightly salted cucumbers and put it in the refrigerator. How the whole family gathered for lunch or dinner and took out these crispy, still quite green, lightly salted cucumbers.

I have such a memory. It was a delicacy of our childhood, then there were not so many different dishes and something cooked by one's own hands was very much appreciated. This was especially noticeable for residents of large cities who did not have their own garden.

Of course, I can’t remember exactly that recipe for lightly salted cucumbers, but I found and use a very similar recipe in my kitchen. This is a recipe for lightly salted instant cucumbers right in a large glass jar.

Now a good three-liter jar can be easily bought at a hardware store or a large supermarket. Especially during the harvest season in summer and autumn.

I just want to warn you. The recipe for salted cucumbers in a three-liter jar does not tolerate fuss. Cucumbers will cook for about a day. The thing is that we will cook them with hot brine and immediately a large volume.

For cooking you will need:

• cucumbers - measure the number of cucumbers with the jar in which you plan to pickle
• dill greens - a bunch,
• fresh garlic - 2-3 cloves,
• coarse rock salt - 2 tablespoons,
• sugar - 1 tablespoon,
• spices to taste (black pepper, allspice, coriander seeds, etc. by a pinch)

Cooking:

1. Thoroughly wash small fresh cucumbers with pimples. Cut off the "butt" at both ends. Store-bought cucumbers or those picked long ago from the garden are best soaked in ice water for at least two hours, this will make them hard and crispy.

2. Wash the pickling jar thoroughly. It is not necessary to sterilize, given that the jar will be stored in the refrigerator (free up space in it in advance).

3. Wash all the greens, put some on the bottom of the jar, add chopped garlic there.

4. Place one layer of cucumbers over the bottom of the jar. Add some more herbs and garlic on top. Then more cucumbers. So lay in layers alternately until the jar is full.

5. Prepare the brine. Pour a liter of water into a saucepan and put salt, sugar and spices that you have chosen into it. Boil water in a saucepan.

6. Pour cucumbers with hot, but not boiling brine to the very top of the jar.

7. Close the lid and leave to cool at room temperature. Given the size of the jar, this will take several hours.

8. When the jar has cooled, put it in the refrigerator and leave it until the next day. Cucumbers will be ready a day after filling the jar with brine.

Quick salted cucumbers with vinegar

But according to this recipe, simply amazingly delicious cucumbers are prepared, the highlight of this method is that it is used for pickling, including vinegar. Thanks to him, lightly salted cucumbers are obtained almost like pickled ones. How do you like pickled cucumbers? It seemed interesting to me and I prepared such houses.

Perhaps it was one of the interesting culinary discoveries of this summer. I recommend that you try to cook these cucumbers. The recipe is very simple and nothing is used that does not exist in the kitchen of any hostess or owner.

Whatever recipe for lightly salted instant cucumbers you use, the result will surely please you. We set up a lot of experiments, were surprised and enjoyed the process. We went on a picnic, went to the country and ate lightly salted cucumbers for dinner.

I wish you bon appetit and success in pickling cucumbers!

Crispy spicy pickles are not only a great snack, but also a component of a variety of dishes. Don't know how delicious to pickle cucumbers? Read our article!

How delicious to pickle cucumbers?

• Servings: 8
• Cooking time: 1 minute

Best of all, young fruits up to 15 cm in length are suitable for pickling, preferably “pimpled”, it has been noted that pickled “smooth” varieties do not have such a bright taste and appetizing crunch. Before harvesting, they should be soaked in cold water for a couple of hours.

So that the blanks do not become cloudy and do not explode, it is important to properly prepare the cans. They must be thoroughly washed with soapy water and sterilized using one of the proven methods:

in a microwave oven: pour into a jar of water (up to 2 cm), place in a microwave oven with a power of 800 watts, remove and use after the water has boiled away;

place the washed jars for 15-20 minutes in the oven, heated to 150⁰;

withstand 20 min. in a water bath.

Lids should be washed with baking soda and boiled for about 5 minutes. In properly prepared jars, cucumbers are stored for a long time, and the brine does not become cloudy.

For a classic recipe you will need:

fresh cucumbers of medium size - 2 kg;

coarse rock salt - 2-3 tbsp. l.;

a couple of sheets of horseradish (optional, you can take a small root);

a medium-sized head of garlic;

a small bunch of dill - umbrellas and twigs;

1-3 leaves of currant and / or cherry;

a few peas of aromatic pepper.

Rinse the cucumbers and greens thoroughly, put some of the greens and crushed garlic cloves on the bottom of the prepared jars. We dissolve the salt in 1.3 liters of clean water at room temperature, fill the cucumbers with the solution up to the very neck of the jars. Now they need to be covered (preferably with gauze).

After 2 days, drain the brine, bring to a boil. Cool at room temperature, pour over the cucumbers again and roll up the lids (both metal and nylon can be used). Store in a cool and semi-dark place.

How to pickle cucumbers in a saucepan in 1 day?

Looking for a quick tasty snack? Prepare pickled cucumbers. For this you need to prepare:

2 kg of elastic cucumbers;

3 art. l. coarse rock salt;

1.5 l of purified or boiled water;

medium head of garlic;

a couple of currant leaves;

a bunch of fragrant dill (preferably a mixture of greens and umbrellas).

How to quickly pickle cucumbers in a bag? Fruits and greens should be thoroughly washed, salt should be diluted in water. Mash the garlic, spread it and washed greens (1/2 of the total volume) on the bottom of the pan. Place the cucumbers on top, then lay out the remaining dill and garlic.

Cucumbers need to be poured with salt water, covered and put in the refrigerator, after a day they can already be eaten. A quick fragrant snack is ready!

Express method of pickling cucumbers in a bag

If you want to enjoy fragrant cucumbers on the same day, try the express pickling method. You will need:

fresh dense cucumbers - 1 kg;

garlic - 5-8 cloves;

greens (you can take dill greens, fragrant umbrellas with seeds, currant or cherry tree leaves, spicy horseradish leaves or roots - whatever is at hand).

Rinse the fruits well, cut the garlic cloves or crush with a knife. Put all the ingredients in a plastic bag, tie it up and shake well to mix all the ingredients. After 5-6 hours, you can already eat them, but it is advisable to wait 8 hours.

Spicy pickled cucumbers will add spice and piquancy to even the most banal menu.

Pickled cucumbers are considered one of the most popular vegetable preparations for the winter. Each hostess 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 pickling of cucumbers takes place, many believe, does not matter. Be that as it may, try salting cucumbers in a saucepan and in practice check whether their taste is somehow different from pickled cucumbers in a jar.

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

This recipe for salted cucumbers is similar to the one they are usually salted for the winter. The only difference is that you don’t need to roll them up in jars, but they are eaten almost immediately, without having had time to completely salt, that is, in a slightly salted version.

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

Salting step by step:

1. Wash cucumbers thoroughly. If the skin 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 dill umbrellas, currant and cherry leaves, bell pepper (if desired, cut or use whole, you can not clean the seeds).
4. Put 1/2 part of the spices, pepper and garlic plates on the bottom of the pan.
5. Next, lay the cucumbers tightly, trying to leave a minimum of voids (if you vigorously shake the pan, they will settle better).
6. Lay the rest of the pepper, spices and garlic on top.
7. Pour vegetables with cold water with salt dissolved in it in advance.
8. For faster pickling, leave the cucumbers warm for 3 days. If there is no urgency, you can put it in the refrigerator for slow salting.

Hot way to pickle cucumbers in a saucepan

The difference between this pickling method and the classic one is that 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 pickled cucumbers to the table.

Products needed for salting:

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

Salting step by step:

1. Wash cucumbers thoroughly. You can hold for 2-4 hours in water to become more crispy. Trim the ends.
2. Wash the spices for salting and peel the garlic (you can not chop).
3. Put 1/2 part of the spice set on the bottom of the pan, and then tightly lay the cucumbers with garlic.
4. Put the rest of the spices on top.
5. Dilute salt in boiling water and, without cooling, pour cucumbers with brine.
6. Leave for a day warm and you can serve a snack on the table.

Pickling cucumbers in a saucepan without vinegar

Cucumbers prepared according to this recipe are similar in taste to pickled cucumbers in a barrel, but without vinegar. They can be eaten after 3 days, and if you wish, you can roll ready-made snacks into jars for the winter. It is better to salt only freshly picked, small fruits.

Products needed for salting:

• 1 kg of cucumbers;
• salting set: dill, horseradish leaves or 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.

Salting step by step:

1. Soak cucumbers for 2 hours in cold water, then rinse well.
2. Wash the greens and put them on the bottom of the pan.
3. Cut the hot pepper into slices and arrange on top of the greens.
4. Dissolve salt in cold water.
5. Place cucumbers tightly in pots with greens, pour cold brine and place under oppression.

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

• drain the brine from the cucumbers, boil;
• discard the greens, rinse the cucumbers and arrange 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 do not have the opportunity to store them. You can also cook them in a pot. You can eat them after 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 a snack on the balcony right in the pan, without fear of mold.

Products needed for salting:

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

Salting step by step:

1. Put the thoroughly washed greens on the bottom of the pan.
2. Peel the garlic, wash and cut each clove into 3 pieces.
3. Put the garlic, cloves, mustard seeds and peppercorns on top of the greens in a saucepan.
4. Wash the cucumbers, cut off the tails and place tightly in a saucepan.
5. Prepare the brine: completely dissolve the salt in the water; send to the fire and bring to a boil; Let the marinade cool for 30 minutes.
6. Pour the brine into the saucepan with the cucumbers. If it does not completely cover the vegetables, add plain boiled water.
7. Mix the contents of the bowl with your hands.
8. Cover the container with a clean cloth.
9. Pour mustard powder over the cloth and place the pan under pressure.
10. Remove the snack in a dark, cool place for 14 days.

Recipe for 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 cold marinade - cucumbers will be ready in 3 days, with hot - everything is much faster, 12 hours will be enough. If you soak the vegetables in ice water for 2 hours before salting, they will turn out crispy.

Products needed 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;
• a pod of hot pepper;
• mustard seeds;
• 5 cloves of garlic.

Salting step by step:

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

Cucumbers, pickled ... in a stainless pan?
Knowledgeable people call pickled cucumbers an ideal snack - it is easy to prepare, it is stored for a long time, it is always at hand and in the morning, after a fun feast, you can drink brine - it cures both a hangover and dysbacteriosis.

But not everyone knows how this wonderful product is obtained.
Let's decide right away: you can pickle cucumbers in a saucepan in two main ways: pickle or ferment.

Pickled cucumbers can be used in pickles and salads, on sandwiches
and just like an independent snack.

Marinade- this is pouring cucumbers with a mixture of preservatives: salt, vinegar, sugar.
And fermentation is the process of fermentation. Cucumbers are not just stored there, like a mummy in formalin - in the process of pickling, lactic acid bacteria are formed, which have a very positive effect on the product and on the one who consumes this product.

In production, ready-made starter cultures of certain bacterial cultures are used for these purposes. But even at home, getting a “healing” pickle is quite realistic.
Traditionally pickled cucumbers in oak barrels. It is possible in ceramic maquitras. It is certainly not worth fermenting vegetables in plastic containers - salt + acid - the environment is very aggressive.

Stainless utensils are also suitable - only if the utensils are of high quality. "Soviet stainless steel" passed this test with brilliance. But you should not experiment with the containers of "Chinese" production.

If you didn’t have an oak barrel at hand, then the Taller (Taller) stainless steel pot for fermenting vegetables is quite suitable. The quality of Taller dishes allows not only to cook soup, but also to pickle cucumbers. Let's check?

So, the ingredients for pickled cucumbers.

For a capacity of 3 l: - cucumbers 2 kg, - 2 large bell peppers, - 1 pod of hot pepper, - 1 head of garlic, - 10 pcs. umbrellas uropa with seeds, - 10 pcs. black currant leaves - 10 pcs. cherry leaves, - horseradish root, black peppercorns, - 2 pcs. bay leaves, - salt at the rate of 50 g per liter of water (about 1.5 liters per three-liter container).

Considering that the brine will “play”, you should choose a slightly larger container for salting - not 3 liters, but 3.5 - for example.

Cucumbers, pickled ... in a stainless pan? Choose small cucumbers, fresh greens. We pre-soak them for 5-6 hours in cold water.
Greens for salting: wash and spread on a towel to dry. Dill must be with seeds necessarily - it is in the seeds that the main part of the essential oils of dill is contained. If you couldn’t get one, buy a pack of dill seeds at the pharmacy and take a tablespoon.
Peel and rinse the horseradish root, cut into small pieces.
Salt is used rock not iodized ("extra" is not recommended).

We stir the salt in water, for complete dissolution, the brine can be boiled, strained through 2 layers of gauze and cooled.
To the bottom of our stainless pan "Taller" we put half of the pickled greens, except for dill, horseradish and peeled garlic cloves.
Then half of the cucumbers, again greens, horseradish and garlic, cut into 4 parts Bulgarian and hot peppers and the remaining cucumbers. Put dill, bay leaf on top, pour black pepper - peas.

Before pouring the brine, we prepare a circle and a nest - if there is no round plank of the desired diameter, you can use a ceramic plate. We cover the cucumbers on top with clean gauze in 2 layers, put a circle on it and press it all with an oppression, that is, with a load - a two-liter jar of water will do.

And now we pour the brine. The circle and the load will not allow cucumbers and greens to float.
Leave in a warm place for 2-3 days - to start fermentation. The turbidity of the brine indicates the beginning of the process. After that, we transfer our pan to a cooler place and wait.

During the fermentation process, foam will appear, the brine will “rise” and begin to “flow” - therefore, a tray or tray should be placed under the pan. You just have to wait for the end of the process, rinse once a week to remove the load, rinse the gauze in clean water and try the cucumbers. They can be eaten lightly salted, but it is better to wait for the full leaven. The foam disappears, the brine “sets down”, and the cucumbers acquire the incomparable taste and aroma of a fermented product, and the brine becomes a tasty and healthy “medicine”.

Pickled cucumbers are stored well and for a long time in brine, in a cold room - a cellar or a refrigerator.

- Made of high quality stainless steel.

And pickling cucumbers in the Taller pan is doubly pleasant! It remains to choose only displacement.