Salt lightly salted cucumbers with cold water. The most delicious cold salted cucumbers

27.03.2019 Fish dishes

Why lightly salted cucumbers do not feel like, say, in winter? After all, buy today fresh cucumbers possible throughout the year!
Meanwhile, only summer cucumbers are slightly salted. The real ones. Straight from the garden.

Why? Because it's delicious. They are delicious to crunch with boiled or fried potatoes. It is delicious to feel their aromatic elasticity, filled with the power of the sun and the smell of fields. They are delicious to cook because they are the essence of anticipation and temptation. Oh, how delicious. Is it possible to compare them with plastic "winter" ones?

Let's add some salt, choose the way - I have collected the most topical recipes lightly salted cucumbers: classic cold way cooking, quick recipe lightly salted cucumbers ("in a package"), hot, spicy, with additives (apples, for example) and others.

Choose the list and quantity of spices too. Basically, classic recipe lightly salted cucumbers, they are very approximate. Decrease and increase, depending on your love for spices (or indifference to them).

Cold salted cucumbers

This method is no different from how you can pickle cucumbers for the winter. The difference is that they do not have to be rolled up in jars and it is advisable to eat them before they are completely salted, because we need lightly salted ones.

Ingredients

cucumbers - 2 kg
old dill (umbrellas or dill seeds) - 100 grams
garlic - 2-3 cloves
bell pepper - 1-2
black currant leaves - 3-4
cherry leaves - 4-5
salt - 3-4 tbsp. spoons
water - 800-1000 ml

Wash cucumbers thoroughly. If you have tried them and it turns out that the skin is bitter, soak them in cold water for 4-6 hours (you can leave overnight), then wash. Peel and cut the garlic into plates, so it will give its aroma and taste faster.

Wash the dill, currant and cherry leaves, bell peppers (you can leave it whole or cut it in half, you don't need to remove the seeds).

In a jar, saucepan or any other suitable container, put half of the spices, bell pepper and garlic on the bottom.

Fold the cucumbers, trying to fill the container with them to the maximum, without leaving large voids. Shake the can vigorously to help them settle down.
Place the remaining spices, garlic and pepper on top.

Dissolve the salt in cold water in a saucepan.

Pour cold brine over the cucumbers.

It should be enough to cover the vegetables and spices completely.

If you need to salt the cucumbers quickly, then leave them at room temperature days for 2-3. If lightly salted cucumbers are not needed so quickly, then you can put them in the refrigerator, where they will slowly be salted.

Quick salted cucumbers in 15 minutes (in a package)

How to quickly make lightly salted cucumbers? For example, in 15 minutes. This is perhaps the fastest recipe for lightly salted cucumbers, sometimes called the "dry method" (because without water) and "lightly salted cucumbers in a bag" (because you can use plastic bag). If you cook on it in the morning, then in the evening you can already serve lightly salted cucumbers to the table. And if in the evening, take it with you to a picnic in the morning.

By the way, the "package" is a completely optional element of the recipe. You can also lightly salt in a saucepan. The main thing is that the lid is there.

Ingredients

cucumbers - 2 kg
salt - 2 tbsp. spoons
fresh dill - bunch
garlic - head
vinegar - 3-4 tbsp. spoons
vegetable oil - 5 tbsp. spoons
spices - optional

For this method of salting, you need a container with a lid or a dense plastic bag.

Wash cucumbers thoroughly. To peel or not peel the skin - decide for yourself, but know that without the skin, they turn out to be more delicate.

Chop the peeled dill. Chop the garlic finely (you can use plates if you don't want to get too garlic smell).

Put dill and garlic to cucumbers, add salt, pour in vinegar.

Add oil.

In addition to traditional spices (garlic, dill, salt), you can add others, for example, coriander seeds, paprika flakes or a mixture of allspice.

Place the lid on the container and shake vigorously enough to mix the cucumber slices, spices, oil and vinegar. Place the container in the refrigerator. Cucumbers can be served in a couple of hours. Yes, there are a couple of hours - after 15 minutes the cucumbers will acquire a light, lightly salted taste.

If you do it in a package, then it will be your capacity. Everything else is unchanged.

Recipe for spicy salted cucumbers

Cucumbers can be salted both by themselves and with other vegetables, for example, zucchini or squash, or fruits (most often apples are taken). This recipe combines cucumbers and carrots in one jar, making them very spicy (and delicious!).

Ingredients:

cucumbers - 1 kg
carrots - 250 grams
salt - 1-2 tbsp. spoons
sugar - 50 grams
ground red pepper - 1/2 tsp
vinegar - 50 ml
garlic - 1 clove
vegetable oil - 50 ml

Wash the cucumbers, cut off the ends on both sides, cut lengthwise into 8 pieces (large ones can also be large quantity), fold into a container.

Grate the peeled carrots coarsely and place with the cucumbers.
Pour in sugar and salt, add pepper, pour in vinegar and oil, squeeze a clove of garlic through a press. Mix thoroughly, cover and leave for 3-4 hours in the room or refrigerate overnight.

Lightly salted cucumbers quickly hot

In general, this method differs from the classical one only in that the cucumbers are filled with water not at room temperature, but with boiling water. This speeds up the salting process - after a couple of days, you can already drag freshly salted cucumbers from the jar.

Ingredients:

cucumbers - 1 kg
a set for pickling: umbrellas of dry dill, horseradish leaves (you can also use a piece of root), black leaves
currants and cherries
garlic - 3-4 cloves
salt at the rate: for 1 liter of liquid 1 heaped tablespoon

Wash the cucumbers well. If they are not very crispy, then soak them in water for several (2-3-4) hours. Cut off the ends. Wash all the greens, peel the garlic (in this case, you don't need to cut it). Place half of the pickling set on the bottom, then place the cucumbers very tightly, add the garlic along the way. Place the second piece of greenery on top. Dissolve the salt with boiling water and pour over the cucumbers. Leave them at room temperature. Already literally tomorrow you can serve them to the table.

Lightly salted cucumbers recipe with apples

The aroma of apples and a little sweetish taste - great addition to garlic and allspice dill. And pour cucumbers with hot brine, you don't have to wait long when you can get an amber cucumber out of the jar.

Ingredients:

cucumbers - 800 grams
apples - 2-3
salt - 2-3 tbsp. spoons
garlic - 3 cloves
spices: dry dill, cherry and currant leaves, horseradish leaves
allspice peas

Wash the cucumbers and apples. Cut off the ends of the cucumbers, and cut the apples into slices. Put some of the spices in a container at the bottom, then put, alternately, cucumbers and apples, put the remaining spices on top. Dissolve the salt hot water and pour the pickle over the cucumbers. Leave until cool and then refrigerate. The cucumbers will be ready in 1-2 days.

Recipe for lightly salted cucumbers "Fragrant"

This recipe does not contain the usual set of dry dill and leaf spices. We need young dill along with a stem, garlic, bay leaf, cloves, garlic, salt and allspice peas. And, of course, cucumbers.

Ingredients:

cucumbers - 1 kg
dill - bunch
bay leaf - 2-3
peppercorns - 5-6
cloves - 2-3
garlic - 3-4 cloves
salt - 2 tbsp. spoons

Wash the cucumbers and dill. Place the dill sprigs down in the jar. Then lay out the cucumbers, peeled garlic cloves, peppers, cloves and bay leaves, alternating.

Pour in hot brine (dissolve salt in boiling water). Leave it warm for a day, and then put it in the refrigerator.

You can eat cucumbers already on the second day. The longer they stand, the richer their taste and aroma will become.

Lightly salted cucumbers with mineral water

And one more recipe for lightly salted cucumbers with mineral water:

1 kg of cucumbers, 1 liter of good soda, 2 tablespoons of salt. Dill, garlic, any greens to taste. You don't need to heat the soda. It is better to cut off the ends of the cucumbers. First stir the salt in a small amount of water, and then pour the rest of the water into a jar of cucumbers.
ALL. They are ready in a day.

I called this recipe "And there was a crunch nearby" - the cucumbers crunch unusually.

Cold-salted lightly salted cucumbers are one of the favorite homemade dishes of most people. They are well suited for many salads, for example, vinaigrette, soups (pickle or hodgepodge), they will also go well with boiled or fried potatoes. Traditional procurement cucumbers in Russia provides for salting on the basis of cold water, in which vinegar is not used. You can quickly prepare pickles in this way, with a minimum of effort, but at the same time the quality and taste will be at the highest level. Moreover, cucumbers prepared according to this recipe will retain all their beneficial properties.

Features of the

You can pickle the fruits of cucumbers in a cold and hot way. When turning to cold, you do not have to constantly warm up the water, use boiling water, pasteurization and sterilization, which makes it much safer. In addition, this method is the most popular and quite simple. Cucumbers are crispy, hard, smell significantly different from the product of hot salting and almost completely retain their natural color.

There are recipes according to which the cooking time of vegetables is no more than two hours., which is undoubtedly a huge advantage if on extra hassle no time. Brine with cold technology differs from other recipes in temperature, but, as in other methods of pickling, the composition is based on a small ratio of salt to water volume and a classic assortment of herbs and spices.

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

It is delicious, and lightly salted is not difficult at all.

Beneficial features

Fruit weak salting contain great amount vital vitamins and elements. They contain such valuable components as magnesium, fluorine, iodine, sodium, copper, potassium, phosphorus, calcium, manganese, sulfur and many others.

With these components, their connections and nutrientscontained in fruits, the following processes occur in the human body:

elimination of cramps in the arms and legs, various muscle spasms;
prevention of atherosclerosis;
control of harmful microorganisms arising in the intestine;
increasing the endurance of the gastrointestinal tract;
relief of intoxication of the body caused by excessive alcohol consumption;
the acid present in the composition of the fruit helps to enhance the work of digestion, stimulates appetite, helps to remove stagnant toxins from the body;
beneficial effect on the activity of the thyroid gland due to iodine compounds;
a high level of liquid, which is 90% in slightly salted cucumbers, helps to oxygenate the body;
fiber, which is contained in fruits, helps to prevent the onset and development of tumors.

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

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

Contraindications

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

Salty foods can increase the secretion of the pancreas, for pregnant women this is an unfavorable fact, so they are not recommended to use such a product. But it should be borne in mind that an adverse effect on the body will manifest itself only when overuse for food, a small amount lightly salted cucumbers in the diet is not dangerous.

Recipes

In the bank

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

Let's consider the first option.

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

This method is one of the fastest, therefore, after a few hours, salted cucumbers can be eaten.

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

Instructions:

put in a jar 700 grams of cucumbers, 1 pea of \u200b\u200bpepper, half a basket of dill;
make a solution of 50 grams of salt and 1 liter of water;
pour the brine over the vegetables, put 2 sheets of horseradish on top;
close the jars with a cloth and leave them warm for souring for three days.

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

Put a horseradish leaf, a few currant and cherry leaves, a bay leaf and a couple of dill baskets in the processed jars. Add peppercorns, cloves and garlic cloves. In the same way as for the first time to lay the cucumbers (it is important to note that the size of the fruits will become smaller after the oxidation process and more will fit in the jar than during the initial laying).

Next, fill in the cold boiled water, close the jars with nylon lids and refrigerate. Cucumbers will stop souring due to the end of the fermentation process, and possible excess salt will be released into the water. Thanks to this fact, the brine of the desired concentration will turn out itself over time.

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

Pour them into boiling water, cool the solution.

Put the vegetables together with the cooked herbs in a container, season with salt, pepper and pour with chilled brine. Place this container under oppression and leave to sour for two days in a warm room.

Classic salting recipe:

wash well 1 kilogram of cucumbers, leaving them in water for about 2-3 hours, or a little longer;
dissolve 50 grams of salt in a liter of water, boil the resulting mixture and cool;
put the cucumber blank in a 3-liter jar vertically;
pour a chilled solution of water and salt into the contents in a jar, put 2 cloves of garlic, 300 grams of currant leaves, baskets of dill, horseradish;
put the jar in a cool and dark place, closing with a capron lid;
after a while, the lid will swell, which will indicate the oxidation process, it must be slightly opened so that the accumulated air comes out;
close the can in a day metal cover and place in the refrigerator.

In a barrel

For such a recipe, the best fit a barrel made of natural oak with a volume of 10 liters.

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

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

Fruits harvested in a cold way for the winter should be kept only in the cold.
When placing fruits in a container for further salting, they should be placed tightly, without empty spaces and cracks. The most large cucumbers, the smaller ones are placed at the top, usually in an upright position. They are sorted by size, maturity, variety.
To make the vegetables denser to the touch, use a small amount of tree bark or oak leaves.
If you want the cucumbers to be salted faster, you need to cut off the tips.
Spring water, bottled or from a well, is best suited for salting, since tap water contains chlorine and therefore the taste of the fruit can change for the worse.
If the cucumbers have been lying for some time or have not been collected from the beds just before cooking, it is recommended to leave them in cold water for 12 hours.
Thin-skinned cucumber varieties are better suited for harvesting. To do right choice, pay attention to appearance fruits. Their feature - the presence of black small pimples, which are often located.

Freshly salted cucumbers will please your household and guests, and it is not difficult to grind them.

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

Recipes for preserving cucumbers for the winter

Everyone loves crispy salted cucumbers. We suggest trying the recipe with cold water, according to which cucumbers stand for a long time and do not lose their crunchy properties.

5 h

30 kcal

5/5 (2)

In summer, you can pamper yourself with vegetables and fruits. I just love cucumbers. In all forms. Whole, in salad, in home preparation for winter. But a special place is occupied by my favorite lightly salted cucumbers. And, in my opinion, no one has come up with a more accessible, light snack on the country table.

I cook them in different ways, but there is a particularly adored recipe that everyone always likes, especially men. Confirmation of this is always an empty plate at the end of dinner.

How to choose the right ingredients

First of all, we pay attention to fruit appearance... They should be smooth, bright green, with pimples, without yellow spots. We definitely try cucumbers, they should not be bitter, it will ruin everything. It is better to choose cucumbers of the same size, then they will be salted evenly.

Advice:Cucumbers that have recently been picked from the garden are best suited for this recipe.

The second thing we pay attention to is water, for the preparation of lightly salted cucumbers, it is especially important. Ideally, this is, of course, spring water or well water. If we cannot take such water, we will use purified tap water or bottled water.

Advice:Do not use boiled water, cucumbers are salted in it more slowly.

We take for this recipe the classic three-liter can, rinse it thoroughly. It is best to use not detergents, and baking soda... Roll glass jar boiling water.

Recipe for crispy cucumbers per 2 kg of vegetables:

Recipe for cooking crispy cucumbers in cold water in a jar

How to make lightly salted cucumbers in cold water:

We wash the selected cucumbers and all other ingredients.
Advice: Before salting, cucumbers can be poured with cold water for 3-4 hours, then they will turn out crispy.
We disassemble the garlic head into cloves. We lightly press each clove so that it cracks and gives a little juice. Horseradish cut into shavings, cut greens (optional).
At the bottom of the pan, evenly spread some of the herbs, garlic and horseradish.
Pour the salt into a container and fill it with water. Stir until the salt is completely dissolved.
Place the cucumbers tightly on the greens (vertically). We spread the next layer of horseradish, garlic and herbs. The next layer is again tightly spread the cucumbers. And again a layer of greenery. Lay out the horseradish leaves in the last layer.
Advice:Horseradish in pickling cucumbers is very important, it should be enough for the cucumbers to be crispy.
Fill the cucumbers with brine.

Among the classic popular variations of appetizers, crispy freshly salted cucumbers can be distinguished. They are preparing for various technologies, because all housewives have personal culinary secretspassed from grandmothers to granddaughters. Several interesting ways cooking snacks.

Recipe for lightly salted cucumbers in a jar in a cold way

Lightly salted cucumbers in a jar in cold water differ from salted vegetables in rich color, hardness and pleasant crunch. Preservation without hot fill retains its natural color. Before considering recipes for lightly salted cucumbers in a cold way, you should familiarize yourself with general principle cooking:

The ingredients are placed in a jar or saucepan, poured with brine (a liter of water and two large tablespoons of salt).
The product can be eaten after 24 hours.
There are many different techniques for making salted cucumbers in a jar in cold water.

Cold salted cucumbers for the winter

To delight family or guests with a classic delicious snack for any winter celebration, you can prepare lightly salted crispy cucumbers in a jar in cold water. For this preservation, the following constituent ingredients are needed:

the main product of the pickling variety - how much will be included;
garlic - 1 head;
salt - 200 grams;
horseradish - 1 leaf;
dill - 3 umbrellas;
currant - 5 leaves.

A detailed algorithm on how to pickle salted cucumbers in cold water:

Vegetables, greens are washed.
The garlic is chopped into small pieces.
Three liter bottle, which must be sterilized beforehand, is filled with spices and then green vegetables.
After that, you need to fill the ingredients with salt, pour in cooled boiled water.
The container is covered, it must be left to stand for four days.
The old brine is drained. A future snack is poured with boiled chilled water and drained again.
Preservation needs to be poured again. After that, the glass container is closed with a polyethylene lid.
Store in a cool place.

Summer lightly salted cucumbers in a jar in a cold way

Summer months are an opportunity to eat different fresh vegetables, though sometimes you want something salty and piquant. The recipe for lightly salted cucumbers in cold water, which are quick and easy to cook, will help solve the problem. Necessary products:

boiled water - liter;
vegetables - 1 kilogram;
sugar - 1 large spoon;
salt - two tables. l .;
garlic - 3 cloves;
horseradish - 2 leaves;
dill - 3 umbrellas;
black pepper - 7 pieces;
black currant leaves - three pieces.

Extra salting technology:

Rinse the main product well, pour in ice water... Leave on for three hours.
After that, garlic, pepper, currant leaves, dill are laid out on the bottom of the jar.
A three-liter jar is filled with cucumbers alternating with horseradish leaves.
The brine is prepared as follows: boil water, add sugar, salt, cook for ten minutes.
Pour the workpiece with the resulting liquid (cooled), leave for 3 days.
When the vegetables change color finished product placed in the refrigerator for 24 hours.

Video: cold pickling of lightly salted cucumbers

Lightly salted cucumbers are cooked at home with hot or cold brine, and they gain their unique crunchy taste in the refrigerator.

Cucumbers - 1600 g
Garlic - 4 cloves
Brine - 1 l
Horseradish leaves - 3 pcs.
Dill umbrellas - 2 pcs.
Cherry leaves - 10 pcs.
Coriander seeds - 0.5 tsp
Black peppercorns - 10 peas
Allspice peas - 2 peas

Water - 1 l
Sugar - 1 tsp
Salt - 2 tbsp l.

Sort the cucumbers and wash well. Fill the cucumbers with clean drinking water and leave for 4-6 hours. Thanks to this procedure, the cucumbers will absorb the missing moisture and will be stronger, crisp and juicy.

Cut off the tails of the cucumbers.

You can leave the cucumbers whole, in which case the cooking time may slightly increase.

Divide the additives (cherry and horseradish leaves, dill umbrellas, garlic) and spices into 2 parts. We put one part on the bottom of the can. Garlic can be peeled.

Then place the cucumbers tightly.

Cover the cucumbers on top with the remaining additives and spices.

P.S.: Cucumbers are best left out of the jar to the very top.

Combine salt, sugar and boiled water in a separate container.

Stir the brine until the sugar and salt are completely dissolved.

Fill the cucumbers with brine.

If you want to speed up the process of preparing cucumbers, it is best to pour hot brine over them. You can pierce each cucumber with a knitting needle.

If lightly salted cucumbers are not in a hurry, then it is best to fill them with cooled pickle and not cut off their tails.

We cover the jar with a lid. The lid does not have to be tightly closed, so it is best to use a glass or metal lid. You can loosely wrap the tin with foil.

We put the jar in a tray, in case a little brine will flow out of it during the fermentation process.

Leave the cucumbers at room temperature for 24-72 hours. The cooking time will depend on the temperature in the room, as well as the cooking method you choose.

When the cucumbers change color, and the pickle in the jar becomes cloudy, they should be closed. nylon cover and put in the refrigerator. If this is not done, they can peroxide.

Serve ready-made salted cucumbers on the table.

Recipe 2: lightly salted cucumbers with horseradish (step by step photos)

Cucumbers - 2-3 Kilograms
Garlic - 5-6 Cloves
Horseradish (root) - 1-2 Pieces
Horseradish (leaves) - 2-3 Pieces
Dill (branches) - 2-3 Pieces
Salt (coarse) - 2 Tbsp. spoons
Water - 1 Liter

Rinse the cucumbers, cut off the ends, put in a bowl and cover with cold water. Leave it on for two hours.

Peel the horseradish root and garlic, rinse the dill branches and horseradish leaves. Chop the garlic and horseradish into small pieces.

At the bottom of a saucepan or jar, in which we will pickle cucumbers, put some of the prepared garlic, horseradish and dill. Lay out one layer of cucumbers on top, then repeat the procedure. Thus, we spread all the cucumbers, alternating them with herbs and garlic.

Prepare brine from water and salt. Take enough water to completely cover the cucumbers. Proportion - there are two tablespoons of salt per liter of water. Pour cucumbers with brine. About the water. Cucumbers can be poured with hot or cold brine. Filling hot, you will receive lightly salted cucumbers in a day. Cold brine will stretch the process for three days.

Top cucumbers "cover" with horseradish leaves, a plate and oppression. We leave it for a day or a week (depending on the selected brine temperature). Enjoy your meal!

Recipe 3: crispy lightly salted cucumbers from the refrigerator

Fresh cucumbers - 1.5-2 kg

Seasoning in a jar (based on one three-liter jar):

Currant leaves - 5-6 pieces
Horseradish leaves - 2-3 pieces
Dill - 20 g
Garlic - 1 head
Oak bark - 50 g
Salt - 2 tablespoons
Water - 1-2 liters

Thoroughly rinse the horseradish and currant leaves under water. My cucumbers and dill. Put the cucumbers in cold water and leave for 5 minutes. Peel the garlic and cut the cloves into longitudinal slices. Horseradish and currant leaves, finely chop the dill, add oak bark. Oak bark can be bought at the pharmacy and it gives cucumbers such an aroma and taste that you cannot distinguish them from real cask cucumbers.

Mix the prepared spices and divide into 3 equal parts.

We take a three-liter jar, wash it with soda and put the first part of the spices on the bottom.

For cucumbers, cut off the tips on both sides and very tightly, put the first layer vertically in the jar.

Put the second part of the spices on the first layer of cucumbers.

Next, we lay it very tightly maximum amount cucumbers and pour a third of the spices on top.

Cooking the brine. We take 1.5 - 2 liters cold water and dissolve 2 tablespoons of salt in it.

Fill the cucumbers with brine.

We cover with a lid, but not tightly, so that the jar is covered and the cucumbers "breathe".

We put in a cool place (you can put it in the refrigerator, but then the process will take longer). for 3 days lightly salted cucumbers are ready. From above they get foam milky... Now they can be tightly closed with a lid and placed in the refrigerator.

Recipe 4: lightly salted cucumbers at home

2 kg of cucumbers
a bunch of dill with inflorescences
horseradish leaves
garlic
sugar

Wash cucumbers, cut off the ends. Cut the pepper, if used, into rings.

At the bottom of the jar, fold the dill and horseradish leaves (leave one leaf), crush. Put garlic and pepper there.

Horseradish gives the cucumbers crunchiness, so if you like softer cucumbers, then you can put less horseradish.

Place the cucumbers in the jar. It is better to lay them vertically - this way more will fit. The photo shows that I did not do it quite right.

Then prepare the brine. For 1 liter of water, put 2 tablespoons of sugar and 1 tablespoon of salt. Some people like "saltier" - you can put one and a half tablespoons of salt per liter.

The brine can be cold or hot. If you pour cucumbers with hot brine, they cook faster, but they can greatly change their color (they will become the same color as salted ones). If the brine with the "hot" option becomes very cloudy after half a day, this is normal.

Fill the cucumbers with brine. Close the cucumbers on top with the remaining horseradish leaf.

We close the jar with a lid and put it away somewhere for a day, if we use it hot brine, or for a couple of days in case of cold, so as not to be tempted ahead of time ...

Recipe 5, step by step: lightly salted cucumbers with garlic

small cucumbers - 1 kg;
dill umbrellas - 2 pcs.;
garlic - 1-2 cloves;
sweet bell pepper - 1 small pod;
cherry leaves - 2-3 pcs.;
black currant leaves - 1-2 pcs.;
horseradish leaves - 1 pc. small or half medium;
water - 500 ml;
coriander seeds - 1 tsp;
salt - 2-2.5 tbsp. l.

To make lightly salted cucumbers more crunchy, soak them in cold water overnight or at least 3 hours. Then even vegetables that have begun to wilt will acquire their initial crispness. For pickling in this way, it is advisable to use small cucumbers so that cold brine quickly penetrated the middle of the vegetable and gave him his taste. If you have large cucumbers, cut them into "kegs", dividing them into several pieces across.

Cut off the ends of the washed cucumbers.

Wash the bell pepper, cut into several parts, remove the core. If a few pepper seeds get into the brine, it's okay.

Prepare a salting container. It can be glass or plastic jar or even a saucepan. Place the bell pepper, leaves, peeled garlic, coriander seeds and dill umbrellas on the bottom of a clean bowl. I, unfortunately, did not have fresh leaves cherries, currants and horseradish, so I used them as a seasoning.

Place the cucumbers tightly on top so that there is as little space between them as possible.

Dissolve the salt in the cold drinking water... There is no need to boil the brine, this recipe uses cold liquid to prepare lightly salted cucumbers, so they remain so crispy and tasty.

Pour the brine into the jars. Leave the container with cucumbers at room temperature for 2-3 days. And then you can shoot the first sample. Ready cucumbers store in the refrigerator in a sealed container.

It's so easy and relatively quick to cook lightly salted cucumbers at home, crispy, with cold brine. Such an appetizer "flies" for one or two. Checked and more than once.