Those who think that summer comes with the appearance of June on the calendar or together with dandelions are mistaken. Lightly salted cucumbers should be considered a symbol of the real arrival of a hot, sunny summer.

Each experienced housewife has several pickling recipes in stock, and every beginner dreams of finding her own most delicious recipe. Below are several options for a popular summer dish, which is perfect for an appetizer and for young potatoes with cracklings.

Lightly salted cucumbers - a classic recipe + video

The first sunny summer days are a signal for the hostess, it's time to start harvesting vegetables for the winter. And as a warm-up, it's time to cook lightly salted cucumbers, they require a minimum of food, effort and time.

Ingredients:

• Cucumbers - 1 kg.
• Filtered water - 1 liter.
• Salt (no fluoride, iodine) - 2 tbsp. l.
• Dill - 2-3 umbrellas or greens.

Cooking algorithm:

1. Rinse cucumbers and dill thoroughly, cut off the ends of cucumbers, soak them in cold water (or do without soaking).
2. Place in a jar or saucepan, alternating with herbs. Dissolve salt in 1 liter of water, pour cucumbers.
3. Leave for a day at room temperature, then store in the cold.

How to cook lightly salted cucumbers in a bag in 1 hour - photo recipe

If you cook lightly salted cucumbers in the usual way in cold brine, they will reach condition only after two days. If you need to cook delicious lightly salted cucumbers for lunch or for going out into the countryside, then you can do it in just one hour.

The recipe below is suitable for making lightly salted cucumbers to be eaten immediately after cooking. It is not recommended to use it for long-term storage.

Time for preparing: 1 hour 15 minutes

Quantity: 6 servings

Ingredients

• Young cucumbers:1.2-1.3 kg
• Salt: 20-30 g
• Sugar: 15-20 g
• Garlic: 5 cloves
• Green dill: bunch
• Hot pepper: optional

Cooking instructions

Quick cooking of lightly salted cucumbers

A classic pickling recipe usually takes 2-3 days, sometimes the hostess, and her household, has neither the time nor the energy to expect so much. Therefore, a recipe for quick salted cucumbers is chosen, for example, the following.

Ingredients:

• Fresh cucumbers - 800 gr. -1 kg.
• Filtered water - 1 liter.
• Salt - 2 tbsp l.
• Sugar - 1 tbsp. l.
• Rye bread - 2 slices
• Aromatic herbs - dill, coriander.
• Bay leaf - 1-2 pcs.
• Peppercorns - 4-5 pcs.

Cooking algorithm:

1. The first step is to prepare the cucumbers. Take the fruits fresh, whole, without cracks and dents. In order for the salting process to take place actively, you need to trim the tails.
2. Put greens (dill - only half) on the bottom of any glass or enamel container, wash it beforehand, you can cut it or put it in whole branches. Add spices (bay leaf and pepper) here.
3. Then, pressing tightly together, lay the cucumbers. Top with the remaining dill and rye bread. It needs to be wrapped in cheesecloth.
4. Prepare the brine, that is, simply boil water with sugar and salt, wait until they are completely dissolved.
5. Gently pour the cucumbers with hot brine, the water should completely cover the vegetables. It is necessary to place oppression on top - the most optimal way to cover the cucumbers with a lid or a wooden mug, put a three-liter jar filled with water on top.
6. Leave in a warm place. After a day, remove the rye bread from the brine, move the container to the refrigerator or just a cold place. And delicious lightly salted cucumbers can already be served to the table!

Even faster - lightly salted cucumbers in 5 minutes

For various reasons, the hostess does not have time to pickle the cucumbers at the right time: either they were brought late, or there was no ingredient. But now all the stars, as they say, have come together, the guests are almost on the doorstep, and the promised dish (salted cucumbers) is not. Below is one of the recipes promising that in 5-10 minutes there will be a real summer dish on the table.

Ingredients:

• Fresh cucumbers - 3-4 pcs.
• Fresh dill - 1 bunch.
• Garlic - 1-2 cloves.
• Sea salt - 0.5-1 tsp.

Cooking algorithm:

1. For pickling cucumbers according to this recipe, you must choose very small fruits that have a thin skin. If there are only "giants" available, then you need to cut off the peel.
2. The fruits must be thoroughly washed, cut into circles, and rather thin. Their thickness should be within 2-3 mm, this is important in order for the salting process to take place in record time.
3. Rinse and chop the dill. Peel, wash, chop or crush the garlic cloves. Mix the dill, garlic in a container, start rubbing with a pestle until juice appears. This is another secret of the recipe: the more juice, the tastier and more aromatic the cucumbers will be.
4. Put cucumbers in a large container, sprinkle with sea salt and add a mixture of crushed garlic and dill.
5. Cover the container with a lid and, holding it very tightly, start shaking. The third secret of the dish is in coarse sea salt, which, when shaken, promotes the release of cucumber juice. Shake the container for about five minutes.
6. Then put the ready-made salted cucumbers on a beautiful dish, and go open the doors, because the guests are already on the doorstep!

Recipe for crispy lightly salted cucumbers

The best recipe is to keep the cucumbers firm and crispy. Many factors influence this, someone advises not to put cherry and currant leaves, others, on the contrary, recommend to do without horseradish. Below is a wonderful recipe for lightly salted cucumbers, its secret is the use of a small amount of vinegar to make the taste more pungent.

Ingredients:

• Fresh cucumbers - 2 kg.
• Fresh dill - 1 bunch.
• Salt - 3 tbsp. l.
• Vinegar - 3 tbsp. l.
• Acetic essence - 5 ml.
• Garlic - 2-3 cloves.
• Bay leaf - 3-4 pcs.
• Allspice (peas) - 4-5 pcs.

Cooking algorithm:

1. The salting process begins with the preparation of the fruit. Choose the best ones - whole, no damage. Wash, trim ends, puncture with a fork, soak in cold water for several hours.
2. Rinse the dill, disassemble into umbrellas and twigs. Peel the garlic, you can put it with chives, you can chop, then the cucumbers will have a slight garlic aroma.
3. For salting, you need a glass container, wash it, scald it, cool it. Put half of the spices, spices, garlic at the bottom.
4. Gently lay the cucumbers tightly to each other. You can put them vertically, building first the first "floor", then the second.
5. Lay the remaining spices and herbs on top. Add coarse table salt. Pour boiling water over. Add vinegar (at the rate) and vinegar essence.
6. Close with a tight lid, turn over several times to dissolve the salt. Leave at room temperature for a day, then put in the refrigerator.

Cucumbers are delicious, aromatic, spicy and crunchy!

Lightly salted cucumbers in a saucepan

Novice housewives sometimes have a difficult question, in what container can cucumbers be salted. Some recipes indicate that you need to use glass containers, while others mention ordinary pots.

There is no definite answer, you can do it in both ways. Here is one recipe for salting in a saucepan. It is important that it, firstly, be enameled, not metal, and secondly, without chips, scratches and cracks, since metal impairs the taste of cucumbers. Lightly salted cucumbers are delicious, aromatic and crispy!

Ingredients:

• Fresh cucumbers - 1 kg.
• Salt - 2 tbsp l.
• Granulated sugar - 1 tbsp. l. (no slide).
• Garlic - 1 head.
• Filtered water - 1 liter.
• Dill - 2-3 umbrellas.
• Cherry leaf - 2 pcs.
• Currant leaf - 2 pcs.
• Black hot pepper (peas) - 3-4 pcs.
• Horseradish leaves.

Cooking algorithm:

1. Prepare vegetables - wash, trim off the ends on both sides, soak in cold water for 1-2 hours.
2. Put half of the leaves, spices, a couple of dill umbrellas, a part of the garlic (peeled, washed, chopped) on the bottom of the enamel pan.
3. Lay a layer of cucumbers, cover the fruits with horseradish leaves, sprinkle with garlic and spices. Repeat the procedure until you run out of cucumbers. Top - horseradish leaves.
4. Prepare the brine: in a separate container, bring water to a boil, add sugar and salt. Stir until completely dissolved.
5. Pour the prepared cucumbers with hot marinade. Leave to cool completely.
6. The next day, you can put the pan in the refrigerator, covered with a lid.
7. The second option is to transfer the cucumbers to a more familiar glass container. It is more convenient to store in a jar, as it takes up less space in the refrigerator.

How to cook lightly salted cucumbers in a jar

Even the hostess who takes the first steps in the kitchen can cook delicious lightly salted cucumbers according to the following recipe. Requires very simple ingredients and minimal effort.

Ingredients:

• Cucumbers (fresh) - as many as fit in a three-liter jar (usually about 1 kg).
• Green dill (twigs and umbrellas).
• Garlic - 5 cloves.
• Salt (coarse, rock, without fluorine and iodine) - 3 tbsp. l. (heaped spoons).

For the first experiment, these ingredients are enough; there is a version that it is the spices with parsley that contribute to the softness of the cucumbers.

Cooking algorithm:

1. Wash cucumbers, trim off the ends. Peel the garlic, rinse under running water, cut into thin slices. Rinse the dill thoroughly from sand and dirt.
2. Put half of the dill and garlic on the bottom, then put the cucumbers upright, tightly filling the entire glass container. The second "floor" can not be set, but simply put the fruits. Top - the remaining garlic, add salt, cover with dill umbrellas.
3. Boil water (you can take more than 1 liter), pour boiling water. Cover with a nylon lid. Holding the jar with a towel, twist it so that the salt dissolves, but does not settle to the bottom.
4. If you cook cucumbers according to this recipe in the evening, then by morning the water will cool down, the fruits will be salted. They can already be served for breakfast, so the household will be delighted!

Delicious lightly salted cucumbers with garlic

The main natural flavors in lightly salted cucumbers are garlic and dill, you cannot do without them, all other spices can be added as an experiment with tastes. Below is one such experimental recipe.

Ingredients:

• Water - 1 liter.
• Cucumbers - 1 kg.
• Salt - 2-3 tbsp l.
• Garlic - 1 head.
• Red pepper (bitter) - 1 pc.
• Horseradish (leaves) - 2-3 pcs.
• Dill - 2-3 umbrellas.

Cooking algorithm:

1. Peel the garlic, wash, and chop together with red hot pepper. Wash horseradish and dill.
2. Sort the cucumbers, choose the best, the same size.
3. Put horseradish leaves, dill, chopped garlic with pepper on the bottom of the salting container.
4. Then put a layer of cucumbers (you can put it vertically in the jar). The next layer is spices and herbs, then fruits. So until the container is filled.
5. Dissolve the salt in water until dissolved. Pour the marinade over the fruits, leave to salt. If you pour in hot brine, the process will go faster, you can taste it in the morning. If the brine is cold, it will take 2-3 days.

Cooking lightly salted cucumbers with dill

Even if only cucumbers and dill are available, you can safely start salting, a crispy snack with a pronounced dill aroma will appear on the table in a day.

Ingredients:

• Fresh cucumbers - 1 kg.
• Salt (without additives in the form of iodine or fluoride) - 2-3 tbsp. l.
• Dill - 4-5 inflorescences or twigs.
• Water - about 1 liter.

Cooking algorithm:

1. The process begins with the preparation of the fruit - hard selection - the cucumbers should be whole, without dents, preferably of the same size (for even salting). Wash the fruits, cut the tails, soak in cold water for 2 hours.
2. Rinse the dill, chop the twigs, put the inflorescences in a container whole, alternating with cucumbers, until the container is full (saucepan or glass jar).
3. Dissolve salt in water, pour prepared cucumbers with brine.
4. The most difficult period begins - waiting for yummy. It can be accelerated by pouring in hot brine.

Recipe for lightly salted cucumbers on mineral water

Recently, the recipe for pickling cucumbers with the use of mineral water has become fashionable. It is believed that the salts in it make the fruits unusually tasty, and the gas released contributes to the early salting. Whether it is true or not, you can only establish by cooking them according to the following recipe.

Ingredients:

• Fresh small cucumbers - 1 kg.
• Mineral water (carbonated) - 1 liter.
• Table salt - 2 tbsp. l
• Dill - 5-6 branches or 3-4 umbrellas.
• Garlic - 3-5 cloves.

Cooking algorithm:

1. There is nothing difficult in cooking. Prepare the cucumbers, that is, wash, trim the ends.
2. Place dill and garlic (peeled, chopped) on the bottom of the container. Then cucumbers. Again a layer of dill and garlic, then cucumbers.
3. Pour salt, pour cold mineral water.
4. Cover with a lid, twist, the salt should dissolve, not settle at the bottom. Leave to marinate for 12 hours.

For pickling, you can choose one of the aromatic herbs or use the classic complete pickling set, which includes dill and parsley, currant and cherry leaves, horseradish root or leaves, garlic, bay leaf. Spices are also used - cloves, allspice and hot (peas).

Using any natural flavors will give the dish a distinct flavor. As an experiment, you can add one or another herbs, spices in turn to determine which of the options suits the household and the hostess herself the most.

Spices can be added directly to the container where the cucumbers will be salted; you can boil in water for 5 minutes. Then pour the prepared vegetables with fragrant brine (hot or cold).

Today there are many recipes and methods for preparing lightly salted cucumbers. Some of them contain a standard set of ingredients, while others consist of very original products.

You can grease the cucumbers in glass jars and even in a saucepan. This cooking method differs from the options in other containers only by the choice of dishes. Today we will discuss some of the most delicious recipes for salted in a saucepan.

It is very important for this method to use only enamel-coated containers. An aluminum or cast iron pan will not work for this - the vegetables will quickly sour. Also in the enamel container there should be no chips or cracks.

I cook the cold way of pickling most often. It differs from the hot one in that the cucumbers have a richer aroma and crunch. Simply put, they are pickled without scalding, which retains more nutrients in vegetables.

We eat such crisps with the whole family and no doubt give them to children. I will say more, such cucumbers are an excellent substitute for unhealthy snacks and other modern fads. If you have not tried this method of salting, then be sure to fix it. I am sure you will not regret it, but on the contrary, take the recipe into service.

Ingredients:

1. 1 kilogram of cucumbers;
2. several hats of dill;
3. 1 small head of garlic;
4. 500 milliliters of water.

The composition, as well as the cooking process itself, are very simple.

We want to cook a snack quickly, so choose small cucumbers. Large specimens are salted for a long time. But if you do not have small cucumbers, large fruits need to be cut into several pieces.

A large cucumber, according to this recipe, will be salted for about 2 days. If you want an early snack, cut them in halves or quarters. Vegetables cut into slices will be marinated for less than a day.

Wash the cucumbers, remove the butts and, if necessary, chop. If you use slightly wilted vegetables for salting, put them in cold water for several hours (preferably overnight).

In this recipe, we will not fill in the decomposed composition of cucumbers and herbs. In our case, the ingredients will be sent directly to the brine.

Dissolve half a liter of very cold water in a saucepan. Put salt there and dissolve the crystals thoroughly.

Soak the dill caps in a saucepan and place the cucumbers ready for pickling. Top with chopped garlic chunks. Also, if desired, you can add coriander or peas.

From above you need to cover the future snack with a press. To do this, you can use a flat plate set upside down and put a jug or jar of water on it.

Such a procedure, as you already guessed, is necessary in order for all the cucumbers to be in the water.

Place the entire structure in the refrigerator for a day. Then the first sample can be removed. If the cucumbers do not seem salty enough to you, you can leave them alone for a while.

The cucumbers have practically not lost their color. They look almost as fresh. But the taste ... Simply divine. Try it!

Lightly salted cucumbers and more ...

Instant salted cucumbers in hot water

Hot salting is good because the cucumbers are more spicy and tender. I often use this appetizer to complement mashed potatoes and other side dishes. They usually cook faster than the cold brine method. Hot water brings out the aromas of herbs, spices and cucumbers brighter.

If you soon want to pamper your family with fragrant lightly salted salts, then this recipe is just for you. Try it and save it to yourself.

Ingredients:

1. a kilogram of small cucumbers;
2. cloves of 1 head of garlic;
3. 1 hot green pepper;
4. dill sprigs;
5. horseradish leaf;
6. 1 dessert spoon of sugar;
7. 2 tablespoons of coarse salt;
8. 1 lavrushka;
9. 6 peppercorns;
10. 1 liter of water.

Put half of the harvested herbs and garlic in a dry, clean saucepan. Also add half of the hot chili peppers.

Remove the tips of the cucumbers - this way they will be salted faster. Lay them out tightly on a scented pillow. Pour in the peppercorns and bay leaf.

Top with dill, horseradish and the rest of the hot pepper.

Dissolve salt and granulated sugar in one liter of boiling water until the crystals disappear completely. Pour a saucepan with cucumbers with this brine.

Leave the salting to rest on the table for 12 hours. You can prepare them in the evening and in the morning have breakfast with freshly salted cucumbers. Enjoy your crunch!

The recipe for the most delicious crispy cucumbers in a saucepan

To make the crunchiest cucumbers in the pot, we use ingredients that will give the snack the best flavor and firmness.

This is mostly done by horseradish. Its properties help vegetables acquire an extraordinary savory crunch. Even if someone next to you crunches with such a cucumber, you will certainly ask him to share. Indeed, it is impossible to resist!

In crunching, the main thing is not to overdo it with garlic. Its excess can soften the structure of the vegetable a little, taking away the cherished crunchiness.

Ingredients:

1. 1 kilogram of freshly picked cucumbers;
2. 1 horseradish leaf;
3. 1 medium horseradish root;
4. 3 large cloves of garlic;
5. dill sprigs;
6. 2 tablespoons of coarse salt;
7. 1 teaspoon granulated sugar;
8. 1 liter of water.

Rinse the cucumbers and remove the butts. One of the main factors for a sonorous crunch is the correct selection of vegetables. They should be, preferably, just plucked from the garden, as I have already specified in the list of ingredients. If this is not possible, then it is better to keep them in cold water overnight.

Put the horseradish cut into pieces, half of the prepared dill and half of the horseradish leaf in a saucepan. Cut the garlic into pieces and also send to the bottom of the dish.

Arrange the cucumbers on top evenly and cover with the remaining ingredients, some of which we put on the bottom.

Boil water and immediately dissolve salt and granulated sugar in it. Without waiting for cooling, pour the solution over a saucepan with cucumbers. At this stage, the preparation is over. An exciting moment of anticipation comes.

Leave the saucepan to cool on the table, and then put it in the cold overnight. If the cucumbers are very small, then they will be ready earlier.

Delicious crunchy cucumbers are ready and require immediate tasting. You can feel the aroma by barely opening the lid. And the taste will surpass all expectations.

Sliced \u200b\u200blightly salted cucumbers - instant recipe

To get your favorite salted salted as soon as possible, they need to be cut into slices before cooking. So they quickly make friends with salt and get saturated with a fragrant marinade. It is a pleasure to eat them. And the dry method of salting makes the work easier.

I very often cook lightly salted cucumbers according to this recipe. Once cooked, they do not need to be cut into pieces for serving, as I have done before. They go well with any side dishes, meat, fish, and also become a fragrant ingredient for a salad. But also in their pure form - they are excellent.

Believe it or not, these cucumbers are ready to eat in 5 minutes! Check it out!

Ingredients:

1. cucumbers of any size - 1 kilogram;
2. 1 lavrushka;
3. cilantro sprigs;
4. young dill greens;
5. 2 flat tablespoons of salt;
6. a mixture of aromatic ground peppers - half a teaspoon;
7. 2 tablespoons of vegetable oil.

Rinse the cucumbers, remove the bitter ends and cut into several pieces. If the cucumber is large, then it is better to cut it across in half, and then divide each of the parts into 4 or more parts. If the vegetables are medium in size, it is sufficient to cut them in half or quarter.

Simply put, it is better to make the pieces for pickling so that it is more convenient to pick them up with a fork.

Pour salt and pepper into a saucepan, break the lavrushka with your hands and chop the herbs. Put pieces of cucumber in a saucepan and cover with oil.

Mix thoroughly with your hands so that each piece is fully saturated with ingredients. Once the job is done, cover the pan with a lid. The cucumbers will rest in the marinade for no more than 5 minutes.

This method helps out when guests are on the doorstep, and there is little time to prepare treats. Despite the extra quick salting, the cucumbers are simply excellent!

Video on how to make delicious cucumbers in 5 minutes

When loved ones demand salted cucumbers and immediately, some hostesses fall into a stupor. How to please your loved ones with a treat in a short time? After all, it seems that cucumbers, although LOW-salty, are supposed to be infused for at least a day. In fact, this is not always the case.

After reading today's article, you will be able to cook cucumbers every day in a short time. After all, such a treat never lingers on the table. Whether it's a family meal or a gala meal.

Lightly salted cucumbers are a great summer snack with or without reason. They are perfect to serve with boiled potatoes, kebabs, fried chicken, and any other dishes; use as an ingredient for salads, and just crunch for pleasure.

Not to mention how good they are for strong drinks - there is simply no better snack!

There are simply countless ways to prepare such a snack. And all because the people's love for this business is too great. In addition, when they grow on their own beds, and you remove them every day in a bucket, then all that remains is to preserve them and lightly salt them. Because overpowering them in other ways is simply beyond the power.

But if conservation is a responsible and long process, then salt them quickly is just what you need. Therefore, they are salted in pots, jars, and just in bags. Salted in the evening, and in the morning you can serve it on the table. And there are super fast ways, thanks to which they can be served at the table in half an hour. These are the favorite methods of pickling in bags, or express methods.

In today's article, we are going to consider such quick methods today. Of course, we cannot reflect all of them in one article, since there are just a lot of them! But you need to know at least the most basic and popular ones.

The most convenient way to cook lightly salted cucumbers is in a saucepan. Fruits of any size are suitable for this, but it is still best to take medium or small specimens. Firstly, because they will be salted faster, and secondly, because their skin is much softer and therefore they themselves will turn out to be crispy and not soft.

In addition, in large fruits, rather large seeds are formed inside, and all the taste of the pulp is given to them. Therefore, large specimens can be salted, but only when there are no others.

We need:

• cucumbers - 10 pcs (medium size)
• horseradish leaf - 1 piece
• dill - 4 umbrellas (2 - 3 branches)
• garlic - 2 cloves
• red capsicum - to taste
• black peppercorns - 7 pieces

To fill:

For 1 liter of water - 1 tbsp. spoon of salt

Preparation:

1. Wash fresh strong fruits, cut off the ends. If they are solid, they can be used immediately. And if the fruits are sluggish, then they must be poured with cold water for 3 - 4 hours. During this time, they are saturated with water and after salting they will be hard and crispy.

2. Rinse the herbs thoroughly. I always take dill by eye; only an approximate amount is given in the ingredients. You can use any part of it - the umbrellas themselves, and the stem, and their openwork foliage. If the dill bush is large, then the stem needs to be cut.

In general, it is better to use different parts of it. It will be better for both taste and aroma.

3. Peel the garlic. Cut it into thin slices.

4. If you like spicy snacks, then prepare a slice of red capsicum. Personally, I always add it to pickles, even if only lightly salted. I add quite a bit, so that when you eat the finished product you don't feel it at all. But it leaves its own little taste mark.

5. Put a pot of water on the fire. If the fruits are not very large, then a liter should be enough. But even if not enough, then it is better to boil a little more.

6. As soon as the water boils, add salt and stir. If you want to add a little sweet touch, then add one and a half tablespoons of sugar.

7. In the meantime, while the water boils on the stove, put all the prepared ingredients in layers in a saucepan. Put some greens down, then cucumbers, and the remaining greens.

In principle, it doesn't matter how you distribute the ingredients. But it is desirable that a little horseradish and dill are on top. They need to cover the top layer, as it were.

You do not need to take a large pot for such a number of fruits. Otherwise, more brine will be needed. Make sure that after placing the cucumbers in the pan, there is enough room for it.

In addition, it will be inconvenient to put a large pan in the refrigerator, it will take up all the free space there.

8. Well, everything is laid out, and by this time we have a brine ready. It must be salty. When you add salt, do not be afraid that there may be a lot of it.

Pour boiling brine into a filled saucepan. He must completely cover all its contents. If the filling is not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as much as needed.

9. Prepare a saucer to fit the inside of the pan and place it on top so that it acts as oppression and crushes all the contents.

10. Leave at room temperature overnight. In the morning, our lightly salted cucumbers are ready. Especially if they are small. If they are larger, then they will need a little more time.

11. But whatever it was, in the morning you need to put the pot with the contents in the refrigerator. The salting process will also take place there. But in the refrigerator, the brine will retain its transparency. If you leave it at room temperature, then soon it will begin to turn cloudy and sour. And the fruits will also acquire a sour taste.

That's, in principle, all! You can eat cucumbers and enjoy their crunchy content and delicious taste.

And here is a video on how you can cook your favorite snack in a saucepan.

We made a video specially for this article, and we really hope that it will help you quickly cope with the task. Go to the channel, watch other materials, there are many interesting things. Friends, and do not forget to subscribe and press the bell, so as not to miss new interesting recipes!

Snack cucumbers cooked in a package for 1 hour

This option of salting is incredibly popular among the people, and in this way they are prepared both at home and in the country, and even at work. And those who have gone out into nature generally consider it to be the best. As soon as the first fruits ripen in the gardens, they are harvested, and after eating a few fresh ones, they immediately take up the bags.

According to this recipe, by the way, you can salt not only in a bag, but also in a plastic container. The effect can be achieved exactly the same, and even much faster.

But today we are salting in a bag, so we are preparing it. Yes, not one, but two, for better strength. So that our cucumbers do not accidentally jump out of the bag.

And I almost forgot to say that this method is not only very tasty, but also the fastest. After our product has been salted, after 40-60 minutes it can already be eaten completely ready-made. And I must also say that it is so simple that it is hardly possible to find something even simpler.

We need:

• cucumbers - 500 gr
• garlic - 1 - 2 cloves
• dill - half a bunch
• horseradish - 0.5 leaves
• pepper - to taste
• salt to taste

Preparation:

Small varieties are best suited for this method. Moreover, they can be salted not only ordinary small vegetables, but also long salad varieties. They are long and thin, which is just good, which means they will be salted faster.

1. Wash the fruits, cut off the ends on both sides and cut. This can be done in different ways, you can cut them lengthwise into 2 - 4 pieces, depending on the size. And you can cut them into medium-sized circles, or cubes. It also depends on their size.

The finer you cut them, the faster the salting time will be.

A feature of this method is precisely the fact that the vegetable is necessarily cut. And how much you do it does not make much difference. The main thing is that the pieces are not too large or too small.

2. Chop the garlic as small as possible, this is important. We need garlic juice that will quickly penetrate the fruit pulp. Therefore, for this, either you need to chop the garlic very finely, or use a garlic press.

3. We also need to cut the dill into smaller pieces. For this recipe, only the tender parts of the dill are needed, separate and remove the coarse stems. If in other methods of salting you can use any of its parts, then only openwork twigs are suitable here.

And lovers can also add a little parsley for taste and aroma.

4. Tear a half of a horseradish leaf with your hands into small fragments, so that later you can easily remove them.

Sometimes there is no shit, so nothing terrible will happen if we do not add it. When we salt cucumbers in this way at work, no one even remembers him.

5. Salt the fruits, as for a salad, so that they can be eaten. They should be moderately salty. To determine if there is enough salt, the chopped sticks must be mixed and be sure to try.

If the taste suits, then just take another pinch of salt and add it to our preparation. We cook lightly salted cucumbers, not a salad, so you need a little more salt than for a salad.

6. Now that everything has been cut and prepared, you can put all the components in a plastic bag. Rather, in two packages, one must be inserted into the other. Then you will understand why such a manipulation is needed.

7. Yes, we almost forgot. Add some more pepper. For this I really like to crush two or three black peppercorns and add them. The aroma in this case will be simply stunning.

But if you don't want to mess around, then just add a pinch of regular ground pepper.

8. Now the fun begins. Twist the bag and very vigorously shake it up and down so that all the components are mixed, and juice should appear.

9. Let it lie in this state for 10 minutes, and then shake it again. After that, draw air into the bag, you can even inflate it there and tie it tightly. Put in the refrigerator.

In an hour, our delicious and aromatic appetizer is ready. Feel free to serve it on the table and treat everyone present.

If there is no refrigerator, then at room temperature you can keep the snack for not an hour, and for 30 - 40 minutes, periodically shaking the bag again.

The finished product is best eaten right away. When it lies for a long time, it loses its taste. Garlic smell and aftertaste begin to prevail. And the cucumbers themselves lose their shape, because the juice flows out very intensively. And their taste becomes watery. Therefore, lightly salt them in a package for one, maximum two times.

But it is still desirable to eat them in one day.

You can also salt cherry tomatoes in the same way. To do this, they need to be pricked with a toothpick. And the time for salting will take 24 hours. But on the other hand, they turn out to be simply incomparable.

Here is such a wonderful and fast way. To prepare such a snack of time, you need everything - nothing. Cut everything and shake it, that's the whole story.

And such cucumbers can be salted in just 10 minutes. Watch the video from our YouTube channel.

It's so fast and simple!

Lightly salted cucumbers in hot brine overnight

Salting our green vegetables in this way will take exactly one night. That is, if you salt them in the evening, then in the morning you can already eat them with might and main, especially if you use small specimens.

We need:

• cucumbers - for a 3 liter jar (how many will fit)
• dill - 8 umbrellas (or 1 large bush)
• currant leaf - 8 pcs.
• cherry leaf - 8 pcs
• horseradish - 1 sheet (small)
• garlic - 2 cloves
• black pepper - 10 pcs
• allspice - 3 pcs
• red capsicum - to taste and pungency
• clove buds - 6 pcs.

For brine:

• water - 1.5 liters
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons

Preparation:

I will salt the cucumbers in a three-liter jar, but you can also pickle in a saucepan. It's just that you can put everything in a jar very compactly and tightly, and you need more space in the pan. But this will not affect the quality in any way, so choose the container yourself.

1. Wash the fruits and cut off the tips. Let me remind you that if they are small and ripped off, for example, in the morning, and you cook them in the evening, then soak them in water for 3 hours, provided that you do not immediately put them in the refrigerator. The same applies to purchased items.

Otherwise, they will not turn out crispy and dense. It's summer now, and cucumbers quickly lose moisture when exposed to heat. And moisture is very important for everything to work out as it should.

2. Wash the greens and immediately put all of them on a plate so as not to forget anything later. To date, I did not have currant leaves, and I decided to replace them with raspberry leaves. Smell, of course, I will not achieve, but it will be possible to preserve the rigidity.

Dill can be used not only in umbrellas, but also take a whole bush, along with the stem. If it is large, then it can be cut as needed.

Tear the horseradish leaf into smaller pieces.

3. Prepare spices, too, all at once in one place, so as not to forget anything. I use red hot peppers. It can be of varying degrees of severity, this must be taken into account. My pepper is very hot and therefore I take it just a little bit.

Peel the garlic and cut into thin slices.

4. We will need a three-liter jar. It must be thoroughly washed with soda and rinsed with boiling water.

5. Now that we have everything ready, we will put everything in the jar. Put the fruits very tightly to each other in the first layer. If the last of them has to be squeezed in, then this must be done. The tighter we lay them out, the less brine we need.

Lay out larger specimens down, and smaller ones on top. Small ones will be salted faster, and we eat them faster. In the meantime, the bottom line, yes, the bottom will arrive in time.

6. Then add some different herbs and some garlic.

7. Then again cucumbers, you can immediately two layers. And again greens, garlic and half of the whole pepper, along with red. In the middle - it belongs to him.

8. And so, alternating layers, fill the jar to the very neck. I have small samples and they went into the jar much more than I expected. And it wasn't even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.

9. Be sure to put the remaining peppercorns and herbs on top. Great, everything turned out very nicely. And tomorrow it will be delicious!

10. Boil water as it boils, add salt and sugar. Wait until they dissolve and boil again. Brine, and it is also called brine, is ready.

11. Pour it into the jar right up to the neck. It took me about 1, 4 liters. But this amount will depend on how tightly you put all the cucumbers.

12. Cover the jar with a saucer, if they want to jump out, then put a liter jar of water on top.

13. Leave the jar in the kitchen at room temperature overnight.

14. In the morning you will see that they have changed their color. This means that they are already ready. And you can already take a sample.

15. Once tasted, put the jar in the refrigerator and store it there. At any time of the day or night, cold crispy cucumbers are waiting for you to get them and taste them.

Larger specimens will come up by the evening. Therefore, boil potatoes or fry meat. An incredible dinner awaits you!

Quick recipe for salting with lime and mint

This appetizer is very good to prepare by going to a picnic. They are prepared almost instantly. It only takes 30 minutes for them to salt and become very tasty.

We need:

• cucumbers - 1.5 kg
• lime - 3 pcs
• dill - 1 bunch
• mint - 4 branches
• salt - 2 tbsp. spoon
• sugar - 1 tsp
• allspice - 3 peas
• black pepper - 4 peas

Preparation:

1. Wash the fruits and trim off the ends on both sides. Cut each of them into two to four pieces, depending on their size.

2. Crush the peppercorns in a mortar. Ground pepper could have been used, but when the pepper is just pounded, it has a very different smell, much more intense and aromatic.

3. Wash and dry the limes. Then grate the zest, only its green part.

Add the zest to the mortar and mix with the pepper. Feel what the aroma has gone. Our cucumbers will also smell better, or maybe even better.

4. Squeeze the juice from the remaining limes into a separate container.

5. Cut the mint and dill into smaller pieces. If the dill has very thick stems, then it is better to cut them off. If they are small, and most importantly not tough, then cut them too.

6. Transfer the fruits to a bowl. Pour juice over them and sprinkle with spices. Then mix gently to keep the sticks intact.

7. Let stand in this form for 30 minutes. After this time, they are ready and can be served.

It turned out to be an excellent appetizer underneath and something stronger.

Therefore, when you are going to nature, take everything you need with you. A better snack is hard to come up with!

Salted with garlic and herbs in soy sauce

This recipe differs from all others in that soy sauce and a lot of greens are used as a marinade. Dill and cilantro are taken in the original. But I know that not everyone can tolerate the smell of cilantro, and they will not even eat other greens that were just lying nearby.

Therefore, if you are just such people, then replace cilantro with parsley. Or just add one dill, as I did in today's version.

We need:

• cucumbers - 1 kg
• garlic - 5 - 6 pieces
• dill - 1 bunch
• cilantro (parsley) - 1 bunch
• soy sauce - 200 ml
• olive or sunflower oil - 1 tsp
• vinegar - 1 tsp (incomplete)
• sugar - 1 tsp
• ground red pepper - to taste (pinch)
• salt - 1 tsp
• sesame seeds - 2 - 3 tbsp. spoons

Preparation:

1. Wash the fruits and cut off the ends on both sides. Cut them into 4 parts, and if the vegetables are long or pot-bellied, then you can cut them into 6 - 8 parts. In general, cut so that you immediately take a piece and put it in your mouth whole, or so that it is enough for two bites.

Season with salt on top, stir and let stand for a while.

Prepare the ingredients right away so that everything is at hand.

2. Place the sticks in a saucepan or bowl.

3. Rub the garlic on a fine grater. If you suppress it with a press, or chop it finely, then it will be felt, and grated will be just right. It will fully combine with all other components and will not stand out to taste in any way.

4. Finely chop the greens. If it has rather thin stems, then chop them also, if they are large, then it is better to remove them.

5. Place the sesame seeds in a bowl or deep bowl. Pour in soy sauce, vinegar and oil. To mix everything. Let stand for a while so that the seeds are nourished.

Vinegar should be added with care. It's just that everyone has different tastes, and that's why it's hard to please everyone. So add as you see fit.

By the way, you can also use lemon juice together. It will even be more natural. In addition, we will acquire another wonderful scent.

6. Pour herbs, garlic and black pepper into a saucepan, mix everything well. Then pour in the liquid component with sesame seeds and mix again.

7. In principle, that's all! Now we just put the saucepan in the refrigerator, closing it with a lid. And after 4 - 6 hours our lightly salted cucumbers with herbs, in soy sauce are ready.

Very tasty! As it turned out, soy sauce goes well with the hero of our today's story.

You can store them in a jar in the refrigerator. We kept it for a week and nothing happened to them. Throughout the entire shelf life, they remained tasty and appetizing.

Cold and fast way with mineral water

And there is also such an interesting way to salt cucumbers. This is the so-called cold salting method. You can, of course, use ordinary cold water, or better spring water.

And you can like this, with mineral water.

Mineral water must be carbonated. It is the gas bubbles that make the salting process go fast enough.

Delicious beautiful cucumbers can be eaten the next day.

Ambassador in a fast way without losing color

I heard that pickles can be salted in such a way that they will not lose their color. It was always interesting how you can achieve this.

And then one day I came across such a recipe, which just described how to do it. And you know what the secret was - vodka was added to the brine! That's it!)

Yes, and they are salted in a barrel. Although you can salt them in a saucepan.

I give the recipe in the form in which it came to me. The proportions here are quite large, but I decided not to change them. Someone wants to salt only half a kilogram of fruits, someone 3, and someone all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone can calculate the required number of kilograms and grams for himself. ...

We need:

• cucumbers - 10 kg
• dill - 320 gr
• currant leaf - 320 gr
• horseradish leaf - 170 gr
• chopped garlic - 20 gr

For brine:

• water - 7 liters
• salt - 320 gr
• vodka - 150 ml

It is very convenient to add salt to a kilogram of vegetable for a test. In this case, we simply divide the weight of all other ingredients by 10.

Preparation:

1. Wash the fruits and cut off both ends. Take not very large specimens, their skin is more tender and because of this they turn out to be more tasty. The brine through the thin skin nourishes the inner pulp better.

Cook all the greens at once so that they are on hand.

2. Put the cucumbers in a barrel, shifting them in layers with herbs and garlic.

The top layer must be green.

3. Boil water and add salt to it. As soon as the salt dissolves, pour in the vodka and turn it off immediately.

4. Pour the hot brine into the keg. Press down the contents with not very heavy pressure, just a flat plate will be enough.

5. The next day you can eat them.

But on the same day they will need to be removed to the basement. I think that not every house has a barrel and a basement. Therefore, we salt our vegetable in a saucepan and store it in the refrigerator.

I myself love it when there is plenty to choose from. When you try to cook according to different recipes, there will certainly be one among them that you will love the most.

But how many people, so many opinions, especially when it comes to taste. What I like best does not have to be liked by another.

So try it and look for your recipe. Our summer is long, and what - what, and cucumbers are always born in large quantities. Therefore, you can try a lot of different options.

And I will end on this. And I want to wish everyone that you always get only the most delicious cucumbers!

Enjoy your meal!

The rules of a healthy diet include offering cold snacks before serving main dishes, which increase appetite and speed up metabolism. One of these snacks can rightfully be called instant salted cucumbers, a recipe for which every culinary specialist should have in his arsenal. Fresh vegetables can be found in the retail network all year round, and if you do not have your own homemade preparations for the winter, then you can use imported fresh fruits.

Salting ingredients

Quick pickling of cucumbers can be done in several ways, which we are happy to list and briefly outline each technology. You just have to choose a quick recipe for lightly salted cucumbers that suits you.

Before studying the technology, it should be said that the same ingredients are used for the brine, which you can vary based on your own taste preferences.

Salt

Stone salt is used, not iodized.

For brine, the proportion is as follows: 1 table is required for 1 liter of water. a spoonful of salt, although some home cooks recommend 2 tablespoons.

It is worth noting that everything is determined by one's own experience. For dry salting of vegetables - take about 1 table for 1 kg of cucumbers. a spoonful of rock salt.

Greens and herbs

How to quickly pickle vegetables without using special herbs? No way! The standard set is dill seeds, umbrellas and leaves combined with garlic.

But most recipes also contain additional spicy and aromatic herbs such as tarragon, savory, cilantro, basil, and others. It turns out that you should not put greens and parsley stalks with cucumbers, because then they soften and lose crunchiness.

In addition to herbs, real salting specialists use plants rich in tannins, such as oak leaves and bark, cherry and currant leaves, horseradish leaves and root.

Such additives prevent lightly salted vegetables from becoming too salty and acidifying, and the pickles become pleasantly crispy.

Spices and spices

The most popular spice is garlic. It is peeled, cut into several pieces and placed with vegetables. As the saying goes, "there is never too much garlic" - it gives strength and aroma to lightly salted cucumbers, and not only to them!

From spices, bitter and fragrant peppercorns, red hot pepper pods, bay leaves and cloves are added to pickles. The amount depends on taste.

But remember that too many strong spices destroy the flesh of the fruit and they become soft and salty.

Sugar

Sugar speeds up fermentation, but how can you quickly cook lightly salted cucumbers if you do not speed up the fermentation process?

We take a little less sugar with salt: for 1 liter of water - about 1-2 teaspoons. spoons or 1 kg of fruit - about 1 dessert spoon. But it's also worth saying that you can do without sugar. It's a matter of taste!

* Cook's Tip
Choose medium and small cucumbers, keeping the fruits of about the same size so that they are evenly salted. Be sure to cut off the "butt" of the fruit, which will allow them to quickly "grease".

How to quickly pickle cucumbers

Ingredients

• - 1.5 l + -
• - 2 tsp + -
• - 2 tbsp. l. with top + -
• — how much will fit in a 3-liter jar + -
• - 2-3 umbrellas + -
• - 4 teeth + -

Preparation

1. This quick method consists in placing the prepared cucumbers, spices and herbs in a 3-liter glass jar and filling with brine.
2. In order for the recipe to quickly allow you to get a fragrant crispy appetizer to the table, the cucumbers in a jar, the bottom of which is covered with herbs, must be laid vertically, covered with sugar and salt on top and pour boiling water.
3. Leave the glass container at room temperature for active fermentation.

In a day, the appetizer is ready!

Cook's Tip
If you pour it with plain purified but cold water, it increases the salting time of vegetables up to 2-3 days, but in this case, lightly salted cucumbers will become more crispy and aromatic. Take your pick!

Dry method of pickling "in a package"

This is a very popular method that can please you with its simplicity of preparation and excellent results.

• We put the prepared fruits of the same size in a dense plastic bag, add herbs and spices well shabby between the palms there, sprinkle with salt and sugar and tie the bag tightly.
• For 1 kg of cucumbers, we take about 1.5 tables. tablespoons of rock salt and 1 tsp. Sahara.

• We diligently grind its contents in our hands - for an even distribution of salt, sugar and aromatic herbs.
• We leave in a warm place (but not in the sun) for a couple of hours, periodically stirring the contents of the bag, and then move it to the refrigerator.

After 6-10 hours, lightly salted cucumbers can be served.

How to cook cucumbers in 2 hours

How to cook lightly salted cucumbers in an hour or 2 hours? Are there any such options? Of course have! And they are so easy to prepare that you can treat your family with freshly prepared light-salted vegetables almost all year round.

It is enough to cut each cucumber into four parts along the fruit and salt it dry (1 tablespoon of salt is required for 1 liter of water).

While you are preparing lunch or dinner, a healthy food snack is "fine." We set the table, serve the main courses and surprise everyone with a quick pickle recipe!

Pickling cucumbers in 15 minutes

How to make lightly salted cucumbers in 15 minutes? Is it possible? Yes! Even a "five-minute" is possible - for the most impatient! We reveal secrets!

• Wash the vegetables, cut off the ends, and cut each fruit into 4 slices and put them in a tight plastic bag made of food grade polyethylene. For the recipe, you need 1 kg of cucumbers.
• Mix spicy herbs, finely chopped garlic (6-7 cloves), salt (1.5 tablespoons) and ground black pepper (a pinch), break a few laurel leaves and pour cucumbers.
• We tie the bag and carefully rub its contents in our hands. We leave in a warm place.

In 15 minutes we will taste it!

Cucumbers "five minutes"

The whole secret of such a quick salting is in the small cutting of the fruit! This method can be called winter, since a greenhouse harvest is also suitable for the recipe.

In addition to all standard spices and herbs (and in winter they can be dried), we use:

• 700 g of cucumbers;
• Vegetable oil - 100 g;
• Salt - 1 tablespoon;
• A glass jar with a suitable container for mixing the ingredients.

How to cook cucumbers in 5 minutes

1. Cut the cucumbers into rings about 4 cm wide, and then cut the resulting pieces into strips 1 cm thick.
2. We put all the slices in a jar, cover it tightly with a lid and begin to shake vigorously for 3-5 minutes.

Done! In just 5 minutes we get a wonderful snack that leaves no one indifferent. Swept off the plate in the same 5 minutes!

Lightly salted cucumbers in their own juice

This method is not as popular as the more familiar ones, but men are crazy about her! Instead of water for the brine, they take strained cucumber juice (without pulp).

Excellent lightly salted cucumbers are obtained, and the brine can be used further "as intended"! How can you pour out such a treat?

We hope that by studying and testing our quick-cooking recipes for lightly salted cucumbers, you will add your own flavor to each one. After all, everything that we cook with passion and imagination cannot be tasteless. Go for it!

Quick cooking of lightly salted cucumbers is the most convenient way to prepare simple snacks for the festive table. In this case, it is allowed to use any recipe for cooking vegetables: with cold or hot water. You can make crispy and spicy lightly salted cucumbers in a saucepan with the addition of non-standard spices, currant leaves or cherries. Among the proposed photos and video instructions, hostesses can choose both the fastest way to prepare a snack in 5 minutes, and more complex recipes for lightly salted cucumbers with aromatic spices.

How to cook lightly salted cucumbers in a saucepan - a quick recipe in 5 minutes for hostesses

With the right selection and mixing of spices, the most common cucumbers can be an excellent appetizer to the table. You can select them at your own discretion, or you can use already proven recipes that all hostesses will definitely like. A simple recipe with the addition of different types of peppers and herbs will quickly help to make spicy, lightly salted cucumbers in a saucepan.

Ingredients for cooking lightly salted cucumbers in a saucepan in 5 minutes

• peppercorns (black and white) - 1 tbsp.;
• garlic - 5 cloves;
• hot red pepper - 1-2 pcs.;
• salt - 2-3 tablespoons;
• sugar - 1 tablespoon;
• dill, parsley - a bunch;
• currant and cherry leaves - 5-6 pcs.;
• cucumbers - 2-3 kg.

A quick recipe for cooking salted cucumber in 5 minutes in a saucepan

Prepare the peppercorns. If you wish, you can ceiling some of them to get a more spicy snack.

Rinse the parsley separately. Its long stems are best cut.

Peel the garlic. Cut hot peppers into thin rings. For a mild pungency, it is best to take 1 pepper. For a richer taste, add 2 peppers.

Rinse cucumbers thoroughly. Cut off the edges.

Rinse the dill. It is better not to cut the dill stems: they will help to give the preparation an amazing taste and persistent aroma. Prepare dried currant and cherry leaves.

Place the spices on the bottom of the saucepan. In the other, put 2 liters of water and add salt, sugar and pepper to it.

Put the herbs in a saucepan: it will not float under the cucumbers and will hold the spices themselves.

Press down the spices and herbs with cucumbers, gently distribute them throughout the pan.

Pour boiled brine over the cucumbers, press down with a lid. Leave them on for 18-24 hours.

Crispy and spicy lightly salted cucumbers in a saucepan - a step by step photo recipe

To prepare the most delicious lightly salted cucumbers, it is customary to use wooden barrels. But even in a convenient saucepan, you can easily make a delicious appetizer to the table. Initially, you can mix the ingredients in a bowl, and then transfer to another container. But it is best to immediately cook crispy salted cucumbers according to the recipe in a saucepan. The presence of a lid will allow you to neatly cover the workpiece for good salting.

List of ingredients for a recipe for lightly salted crispy cucumbers in any saucepan

• cucumbers - 1 kg;
• water - 2 l;
• salt - 2 tablespoons;
• sugar, vinegar - 1 tablespoon;
• peppercorns - 5 pcs.;
• garlic - 5 small cloves;
• dill - a small bunch;
• bay leaf - 2 pcs.

Step-by-step recipe for cooking salted spicy cucumber in a saucepan

Rinse the cucumbers thoroughly to remove dust, dirt and earth. Trim the ends for the fastest and best salting of vegetables.

Put water on fire and add spices to it. Bring to a boil and boil the spices for just a couple of minutes. So the ready-made hot brine will have the most appetizing aroma. Put the prepared water to cool.

Pour the cooled pickle over the cucumbers and cover. Leave on for 8-10 hours.

Delicious lightly salted cucumbers in a saucepan with cold water - recipe with step by step photos

Cooking delicious cucumbers in cold water involves preheating it along with spices. So they will be able to give a unique taste and aroma to the workpiece. If the hostess decides to simply pour the prepared vegetables with cold water, then she should grind all the seasonings well. Or you can make a cool brine and then add it to cold water, which will be poured over the vegetables. Therefore, you can use the following recipe for lightly salted cucumbers in a saucepan with some of your own modifications and changes.

List of ingredients for cooking lightly salted delicious cucumbers in a saucepan

• cucumbers - 3 kg;
• water - 1.5-2 l;
• brine - 100 ml;
• garlic - 1 head;
• currant leaves, cherries - 6 pcs.;
• salt - 3 tablespoons;
• sugar - 1 tablespoon;
• horseradish leaves - 3 pcs.;
• peppercorns - 10 pcs.;
• dill - a bunch.

Recipe with step-by-step photos of cooking lightly salted delicious cucumbers

Prepare all required ingredients. You can cut off the tips of cucumbers immediately.

Rinse cucumbers and herbs well from dust and earth.

Separately heat 100 ml of water, pour peas, salt and sugar into it. Place the cucumbers and herbs in layers in an enamel saucepan or bowl. Pour cold water into which brine has been added.

Appetizing lightly salted cucumbers in a saucepan - a quick recipe for making an appetizer

For most housewives who grow cucumbers on their site, their quick salting is the best option for preparing simple snacks. Indeed, after a day or even a shorter period of time, vegetables can already be eaten. At the same time, the process of cooking lightly salted cucumbers in a saucepan takes literally half an hour. Simple preparation of components for work is also important. You can find out how to properly make instant salted cucumbers in a saucepan in the following recipe.

Ingredients for the recipe for lightly salted cucumber cooked in a saucepan

• garlic - 3 cloves;
• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• water - about 1 liter;
• cucumbers - 1 kg;
• horseradish leaves, dill, peppercorns - to taste;
• ready-made seasoning for salting - half the package.

A very quick recipe for cooking mouth-watering lightly salted cucumbers in a saucepan

Rinse the cucumbers well.

Cut off the tips of the cucumbers.

Rinse the cooking herbs.

Layer cucumbers and spices.

Boil water, add salt, sugar and pepper to it.

Pour cucumbers with brine cooled to room temperature.

How to cook lightly salted cucumbers in a saucepan with spices hot - video recipe

The use of hot brine is welcomed by many housewives, since this cooking method allows you to really quickly and easily get very tasty and aromatic cucumbers. After preparing all the ingredients, they should be put for salting for a short time, and then they can be served along with potatoes, meat and other dishes. How to make lightly salted cucumbers quickly in a saucepan and delight your family with an amazing snack, you can find out in the following instructions.

A detailed video recipe for cooking lightly salted cucumbers with spices in a saucepan in a hot way

A detailed video describing the step-by-step preparation of a spicy snack will help you grind cucumbers in a saucepan without any problems. Hostesses only need to follow the indicated advice and exactly repeat the actions of the author.

Spicy, spicy or simply crispy pickled cucumbers in a saucepan can be cooked both quickly and easily. In the proposed photo and video recipes, you can choose the optimal instructions for cooking snacks in cold water or hot. You can also use convenient quick recipes for 5 minutes, which will help you get ready for the holiday table without any problems. You can use both large and small cucumbers for work. And if you add non-standard spices to the brine, you can even get an amazing preparation that will delight both households and all guests.

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