Hello everyone! Crispy salted cucumbers with garlic and dill are my weakness. But how do you make them quickly? There are some great recipes. For example, it can be traditionally in a bank, or in a package. I’ll tell you about this in detail today.

Agree, they are in perfect harmony with any dishes, for example, with or baked in the oven. This is a great appetizer both for a festive table and for an everyday lunch or dinner.

Sometimes I put them in or in, instead of fresh ones. And with strong alcoholic drinks, they are generally irreplaceable companions. They will definitely be appropriate everywhere.

For salting, take medium-sized cucumbers with pimples. The most popular variety for this business is "Nezhinsky". And take stone salt.

They need to be stored in the refrigerator for no more than 5 days, then they already become completely salty.

I want to start with the most common method. Almost everyone knows about him. Everything is done without brine, they themselves will give a lot of juice. But after you take them out, you will salivate. This is how they give off a scent.

Ingredients:

• Fresh cucumbers - 1 kg
• Salt - 3/4 tablespoon
• Fresh dill, cilantro - bunch
• Garlic - 5 cloves

Preparation:

1. First you need to wash the cucumbers. Then cut off both sides of the "butt". Pierce them in several places with a fork, on two opposite sides, this way they will be better salted.

You can also cut them into four slices, if you wish. So they will be salted even faster.

2. Put our vegetables in a plastic bag. Chop fresh herbs with a knife and add them on top. Then squeeze the garlic there through a press or just chop it finely.

3. Tie the bag and put it in the second bag so that the juice from the cucumbers does not leak. Shake the bag well so that the salt, garlic and herbs are evenly distributed inside. And leave at room temperature for 2-4 hours, shaking them up periodically.

5. In a few hours you will have wonderful crispy, tasty, salted cucumbers on your table.

Crispy lightly salted cucumbers in a jar. Quick recipe in 5 minutes

This is a super quick way to prepare our snack. They will be just wonderful to combine with young potatoes, especially if you also add sour cream. I think men will say that not only with a side dish, but with some drinks too. Well, I can't help but agree. Now that you can buy fresh vegetables in stores at any time of the year, you can make them both in summer and in winter.

We only need:

• Fresh cucumbers - 2 pcs.
• Garlic - 2 cloves
• Bay leaf - 2-3 pcs.
• Dill - bunch
• Salt - 2/3 teaspoon
• Ground black pepper - 0.5 teaspoon

Preparation:

1. First, put salt and pepper in a jar. Then break the lavrushka into several pieces, finely chop the garlic and also send everything to the jar.

2. Then finely chop the dill and put it in a jar too. Cut off the ends from the cucumbers, then cut into several slices and send there. Then close the jar with a lid and shake for 3-5 minutes. You can involve a husband for this activity.

Do not overload the jar with vegetables, you need space to shake it up better.

3. And after that, open the lid, put the treat in a dish and help yourself with your husband with a side dish. Can be drizzled with unrefined sunflower oil for flavor.

A step-by-step recipe for instant cooking on mineral water with gas

But I learned about this option relatively recently. And I can say that the cucumbers are wonderful. Consider only one point - if you have salty mineral water, then the amount of salt should be slightly less. In general, try and rate!

Ingredients:

• Cucumbers - 1 kg.
• Horseradish leaf - 1 pc.
• Dill - bunch
• Garlic - 5-6 cloves
• Black peppercorns - a pinch
• Carbonated mineral water - 1 l.
• Salt - 2 tablespoons
• Dried Provencal Herb Blend - 1 teaspoon

Preparation:

1. Place a sheet of horseradish on the bottom of the dish. Then dill sprigs on top. Then put peeled and coarsely chopped garlic, as well as black peppercorns.

2. Cut off the tips of the cucumbers and fold them on top so that they press tightly together. You can also cut them lengthwise into halves. Sprinkle with chopped dill. Add any spices you like, if desired.

3. Dissolve salt in a glass with mineral water, add Provencal herbs there and mix. Pour them over the vegetables. Place the lid on the dishes and refrigerate for about a day. Then you can try them.

How to make lightly salted cucumbers in cold water

Another interesting option. This recipe can be done both in a 3 liter jar and in a saucepan. As it is more convenient for you. And to be honest, this is the recipe I like most of all to cook. This taste is what I like the most. It reminds me of my childhood, when my grandmother treated me to these crispy freshly salted green vegetables in the village.

Ingredients:

• Cucumbers - 2 kg.
• Horseradish leaf - 2-3 pcs.
• Currant leaves - 7-10 pcs.
• Dill umbrellas - 2-3 pcs.
• Tarragon - 2 branches
• Garlic - 5-8 pcs.
• Bay leaf - 2-3 pcs.
• Peppercorns - 10-15 pcs.
• Salt - 2 rounded tablespoons
• Water - 1.5 liters.

Choose the amount of ingredients to your liking.

Soak cucumbers in normal cold water for one hour.

Cooking method:

1. At the bottom of a saucepan or jar, first put the horseradish leaves, then the dill umbrellas. Then lay out the rest of the prepared leaves and herbs. Top with garlic, chopped into two or three pieces. Then bay leaf and pepper. For cucumbers, cut off the ends and place on top of everything in a saucepan. Then put in another dill umbrella and horseradish leaf.

2. Pour water into a half liter jar and add salt to it. Stir until completely dissolved, then pour into a saucepan and add the remaining water. You can take filtered water or buy purified water in the store.

3. Then cover with a plate or lid and leave at room temperature for two days. Then help yourself and treat your loved ones. Next, store them ready-made in the refrigerator without brine. But personally, they do not store for a long time, they disperse quickly.

Video on how to quickly and tasty pickle in a bag in 2 hours

If you still have any doubts, then for clarity, I suggest watching the video. And then everything will become completely clear.

Ingredients:

• Cucumbers - 1 kg.
• Garlic - 1 head
• Salt - 1 tablespoon
• Sugar - 1 tablespoon
• Fresh dill - 1 bunch

Now look at the cooking method. Everything is described in great detail here.

And I want to agree with the author, lightly salted cucumbers prepared in this way will be simply delicious. Crispy and smells like added herbs and garlic. And if you also add some seasonings from yourself, then it certainly won't be worse.

Classic recipe in a saucepan with hot brine

Another good way to quickly cook lightly salted cucumbers. Everything is being prepared no more than 15 minutes, although then you will have to wait until they themselves reach full readiness.

In the old days, barrels were used for this. But we are modern people, so we use modern kitchen utensils - a saucepan.

Ingredients:

• Cucumbers - 1.5 kg.
• Water - 2 liters.
• Salt - 1.5 tablespoons
• Garlic - 5-6 cloves
• Dill umbrellas - a few twigs
• Currant and cherry leaves
• Hot black pepper - to taste
• Horseradish leaf

Cooking method:

1. Wash the cucumbers and cut off the ends on both sides. Place in a saucepan. Spread the garlic on top (you can cut the cloves into two halves), currant and cherry leaves. You can leave only the stalks with horseradish, since all the taste comes from them. Then lay down the dill umbrellas.

Take a pan made of enamel or stainless steel.

2. Pour water into another saucepan, add salt and heat until boiling. After the water boils, pour it over the vegetables. The water should cover everything to the top.

For pouring, you need 1 liter of water - 1 tablespoon with a heap of salt.

3. And leave at room temperature for 6-8 hours, you can overnight. Then put the pot in the refrigerator for another 3-4 hours and you will have a wonderful crispy snack for dinner.

Well, dear friends, now you know some wonderful ways to quickly prepare delicious, crispy, lightly salted cucumbers. Choose your own.

Enjoy your meal!

My friends, summer is in full swing. The harvesting season is not far off. But first, we will pamper ourselves with lightly salted cucumbers. Today, I will gladly tell you how to make them delicious, fragrant and crispy.

Earlier, I told about. Now, I propose to consider options for hot salting. I present for you a small selection of recipes. Each of which is interesting and good in its own way

The very process of preparing a vegetable for salting will not take much of your time and effort. It only takes a little effort and desire from you. Then your result will be excellent!

Lightly salted cucumbers, cooked according to any of the recipes below, immediately leave the table. They are so appetizing and pleasant to the taste that everyone at the table, eating one, here is drawn after another!

Although there are no basic mandatory criteria, it is worth listening to some advice. I will write them down below:

• For the fastest salting, the vegetable should be trimmed around the edges or make several small cuts.
• To make the cucumbers resilient again, as if they had just been plucked, hold them for several hours in ice water. You can actually add ice cubes.
• The best option for pickling is small cucumbers. Small, uniform in size, with a thin skin and pimples.
• To preserve the crunch of the vegetable, despite the hot method, stack them not very tightly to each other.
• Rock salt is ideal. Under no circumstances take iodized. Otherwise, you won't get crispy and tasty. Because iodine is a powerful emollient.
• To make the product salty to the same degree, fold them vertically in a container.

Choose a recipe according to your liking, according to your possibilities. Prepare this wonderful snack as soon as possible and treat it to your family members and guests! You will be convinced that such a dish can be eaten before eating! Good luck, great mood!

Hot cucumbers in a saucepan with horseradish and pepper

The peculiarity of this recipe is that not the dill umbrellas that are familiar to us are used, but their seeds. Or you can use fresh dill. As many do. However, with seeds it turns out not a bit worse. Therefore, rather harvest and experiment.

It is necessary:

• Cucumbers - 2.5 kilograms
• Garlic - 1 head
• Horseradish leaf - 3 - 4 pieces
• Celery - 2 - 3 pieces
• Cherry twig - 2 pieces
• Dill seeds - 1 tbsp l.
• Allspice - 1 tablespoon
• Hot pepper - 2 pieces
• Bay leaf - 2 - 3 pieces
• Water - 3 liters.

Procedure:

Fill deep dishes with the required amount of liquid. Pour salt into it, dissolve

Put peppercorns, a couple of hot peppers, bay leaf in a saline solution. Heat to a boiling state

Rinse the cucumbers from earthen grains and dust accumulations. Trim each nose

Cut all the garlic cloves in half

Put horseradish leaves and a small cherry branch in another deep saucepan

Spread out the first layer of cucumbers, covering it with half of the total amount of garlic

Place a cherry twig in the center, spread celery

Repeat the layer of cucumbers again. Scatter dill seeds over their surface. Spread out the rest of the chopped garlic

Remove the boiled brine from the heat. Let it cool slightly for five to ten minutes. Carefully pour the laid mass into it. Build oppression from above. It is desirable that it covers the entire surface of the content

Leave in the room until cool completely. This will take approximately five to six hours. After that, move to cold for one day.

As soon as the specified time has passed, you can place on the table. In addition, boil the potatoes.

Enjoy your tasting and great mood!

This option is more suitable for connoisseurs of aromatic gourmet snacks. Standing quietly on the sidelines will not work. Since the aroma and spring appearance of such cucumbers will captivate from afar. And why not try it?

It is necessary:

• Cucumbers - 1.5 kilograms
• Garlic - 10 - 12 teeth
• Horseradish leaf - 4 pcs.
• Currant leaf - 7 - 10 pieces
• Fresh dill - 1 bunch
• Water - 2 liters
• Salt - 4 tbsp l.
• A mixture of peppers and peas - 1 tbsp.
• Clove bud - 2 tsp
• Bay leaf - 4 - 5 pieces

Procedure:

Rinse the vegetable and foliage thoroughly. Prepare the garlic by washing it like everything else. Cut the garlic cloves in half. Chop fresh green dill.

Spread currant and horseradish leaves over the bottom area of \u200b\u200ba clean and deep saucepan.

Place the cucumbers close to each other, sprinkling with chopped dill. By adding the chopped pieces of garlic.

Dissolve the salt in a second large saucepan filled with water, add pepper, bay leaves and cloves to the solution. Heat on a stove to a boil. Next, remove from heat.

Carefully pour the brine over the packed mass with spices. Close them with a lid. Leave to cool down.

In the future, rearrange the filled cooled container in the refrigerator for a day.

Exactly in a day, you can try.

Bon appetit, a fertile summer cottage season to you!

I want the cucumbers to retain their rich color. I still couldn't find such a recipe. However, quite by accident, I read the secret of such an ambassador. It turns out there is such a product. It will help preserve color without spoiling the taste. This is a well-known alcoholic drink, like vodka. And don't be afraid, but rather go to practice. Try this delicacy yourself.

It is necessary:

• Cucumbers - 10 kilograms
• Dill - 320 grams
• Currant leaf - 320 grams
• Horseradish leaf - 170 grams
• Chopped garlic - 20 grams
• Water - 7 liters.
• Salt - 320 grams
• Vodka - 150 milliliters

Procedure:

Rinse cucumbers thoroughly in clean cold water. Cut off the noses and stalks.

The most successful sizes are small and medium. Through the young peel, the brine soaks the pulp better, saturates it with aroma. Such vegetables are more elastic, saturated

Pick and process fresh herbs and garlic immediately. Everything should be perfectly clean, without the slightest grains of dirt or dust.

Place the cucumbers in a saucepan or barrel, alternating with the prepared spices. The main vegetable must be covered with greens on top.

Boil water in a clean saucepan, pour salt into it. When the brine boils, pour vodka into it, immediately remove from heat

Pour the prepared mass with hot brine. Press down with a load. Cover with a tight lid. Leave to marinate for a day. Then, you can serve on the table for testing.

This salty snack keeps well in the cold.

Bon appetit, good pickles!

Hot salted cucumbers with mustard and chili with vinegar

And this is an interesting recipe for spicy lovers. Such cucumbers go well with potatoes and meat. Especially while on vacation.

It is necessary:

• Ogurtsov - 1 kilogram
• Garlic - 8 - 10 teeth
• Chili pepper - 1 - 2 pieces
• Green dill - 1 bunch
• Coriander seeds - 1 tsp
• Zira - 1 tsp
• Water - 1 liter.
• Salt - 1 tbsp l.
• Powdered mustard - 1 tsp
• Vinegar 9% - 2 tsp

Procedure:

Rinse cucumbers thoroughly, trim the edges. Cut the processed garlic cloves in half. Cut hot peppers into thin rings.

Fold tightly to each other in a dish suitable for salting. Layer alternating with dill, garlic, chili, coriander and cumin.

Pour water into another container, pour salt into it. Stir until it is completely dissolved. Heat to a boil, remove from heat. Then add mustard and vinegar.

Pour the laid vegetable with this brine. Close them with a lid. Allow to cool completely indoors. After rearrange for a day - two in the cold.

Best pickles for you!

Incomparable cucumbers. With a light aromatic aftertaste. Try it, you won't be disappointed!

It is necessary:

• Cucumbers - 1.5 kilograms
• Horseradish leaf - 1 piece
• Dill - 2 umbrellas
• Currant leaf - 3 pcs.
• Cherry leaf - 3 pcs.
• Hot pepper - 1 piece
• Garlic - 5 teeth
• Salt - 1 tablespoon
• Water - 1 - 1.5 liters

Procedure:

Cut the processed cucumbers on both sides, place in a deep saucepan

Divide each garlic clove in half, put with cucumbers

Rinse the leaves from currants and cherries thoroughly in running water under a tap, spread them between the cucumbers

Rinse the horseradish leaf, cut and put in a saucepan.

Pour dill umbrellas with running water, add them to the total mass of products

Prepare the brine. After dissolving salt in water, heat the mixture

After bringing it to a boil, pour the cucumbers with the added products, the resulting solution, the vegetables should be completely covered with liquid. Cool, then put in the cold

If you deal with cucumbers in the evening, then in the morning you can put them in the refrigerator. By lunchtime, the snack will be ready. You can start eating. You will definitely admire the resulting taste of lightly salted snack.

Put sliced \u200b\u200bcucumbers on the table.

Good day and great appetite!

Lightly salted cucumbers with tomatoes per 1 liter of water

A combination of tomato and cucumber is a great idea. Tasty and original. The appearance is pleasing to the eye. Perfectly plays out the appetite.

It is necessary:

• Small cucumbers - 700 grams
• Medium tomatoes - 700 grams
• Garlic - 3 - 4 teeth
• Young horseradish - 1 sheet
• Dill - 3 - 4 umbrellas
• Cherry - 2 - 3 leaves
• Black currant - 2 - 3 leaves
• Grapes - 2 - 3 leaves
• Allspice peas - 6 - 7 pcs.
• Black peppercorns - 6 -7 pieces
• Water - 1 liter
• Salt - 1 tbsp l with a slide
• Sugar - 1 tbsp. l.

Procedure:

Process cucumbers. Pierce the tomatoes in some places with a fork.

Peel the garlic, cut each clove into thin plastics.

Rinse greens, chop with a knife.

Put some of the spices, pepper, garlic into the dishes used for pickles.

It is most convenient to use any one of the listed containers for pickles, or rather enameled, ceramic, glass or clay.

Spread fresh cucumbers with tomatoes on top. Add the remaining herbs with spices to the main mass.

Dissolve salt and sugar in boiling water.

Pour cucumbers completely with hot brine. Wait until it cools down to room temperature. Lightly cover the container with vegetables, send it to the refrigerator for a day.

Garnish with chopped dill or parsley leaves, if desired. Serve sliced. Enjoy your meal!

Video - recipe for salted cucumbers in Warsaw

And what you will not meet in our time. Like simple cucumbers, everyone is familiar with the way of pickling. However, there are so many options for their preparation. Here you will learn how to make them lightly salted with dry powdered spices. Using not only pepper, horseradish, garlic. But also fragrant barberry. The taste is excellent. And the quality is conscientious. The result will be so delicious that you will lick your fingers.

The entire instruction can be viewed in the video below.

So all the detailed recipes have been studied. With their help, you will get delicious cucumbers. Each recipe is a hot salting method. That is, hot brine is used in the preparation of snacks. There is absolutely nothing terrible and dangerous in this. Everything is done in a short amount of time. Once you try it, you will be sure of it! You will see that such cucumbers will become a constant snack on your table. Especially if they are small. But for babies it is very convenient to use gherkins. Only the number of dosages of the composition should be reduced. They also look good on the table.

Never be afraid to experiment! The main thing is to have a desire to try to cook something new. And your family will definitely appreciate it. Both adults and children.

The summer season is ahead and it is good to have a quick recipe for making lightly salted cucumbers on hand. It's hard to argue with the fact that lightly salted cucumbers are one of the most popular snacks. They go well with fried meat and boiled potatoes, their spicy taste will be an excellent addition to almost any diet. And how nice to have a crunchy cucumber snack! You should definitely try it. Lightly salted cucumbers are very tasty and easy, because cooking does not take much time. There are many recipes for delicious cucumbers: these are lightly salted cucumbers in a package, classic quick salted cucumbers, lightly salted cucumbers with apples, lightly salted cucumbers in a quick way. Eyes run, salivation flows! Let's figure out how to quickly cook lightly salted cucumbers. It's simple if you know some tricks. Also for you are six quick recipes for lightly salted cucumbers.

Lightly salted cucumbers - how to choose

It is very important to choose the right cucumbers for the preparation of lightly salted cucumbers. You can not take bitter, lethargic and yellowing. Small and thin-skinned are ideal. Necessarily strong and pimply. Nizhyn cucumbers are very good for salted salted, but you can take any others. The main thing is that they meet the listed selection criteria. Another important point in choosing cucumbers is to choose approximately the same fruits. This will allow the cucumbers to salt out evenly.

Lightly salted cucumbers - what water to fill

If you want to make the highest quality lightly salted cucumbers, consider the water. This is important, because cucumbers absorb it into themselves, so it's better to take proven bottled water, not tap water. As a last resort, tap water should be filtered, poured into an enamel pot and put a silver spoon or a special pendant in it for a couple of hours. Water is needed for soaking and brine - ten liters of water is enough for 5 kilograms of vegetables. for cucumbers is very important.

Lightly salted cucumbers - in which dishes to lightly salt

In order for lightly salted cucumbers to turn out delicious, you should use enameled, glass or ceramic dishes for their preparation. A jar is a good option, but a saucepan is much more convenient - it is more convenient to put cucumbers in it and take out accordingly. In addition, if the cucumbers are tamped tightly into a jar or other dish, they will lose their crunchy properties. In order for the cucumbers to be completely in the brine, you need to use a weight placed on a lid or plate of a smaller diameter than the container for cooking.

Lightly salted cucumbers - how to soak

Another important aspect of making delicious lightly salted cucumbers is the soaking procedure. This is done so that the cucumbers are stronger and crisper. For soaking, pour cucumbers with clean water and leave for 3-4 hours. Do not neglect this step and you will receive elastic crunchy cucumbers as a reward.

We have already figured out some of the secrets of making crispy salted cucumbers. We know how to choose cucumbers, what dishes to take and what water to use. We learned that soaking will make salted cucumbers crispy and firm. Now it remains to find out how to make lightly salted cucumbers tasty and aromatic.

Lightly salted cucumbers - how much salt to put

Whatever recipe for lightly salted cucumbers you take, remember that you can only use rock salt for cooking cucumbers. Iodized salt and sea salt are not suitable. Use coarse rock salt as fine rock salt can make vegetables soft. For optimal salinity of cucumbers, it is recommended to put 2 tablespoons of salt per liter of water.

Lightly salted cucumbers - what spices and herbs to put

A bouquet of herbs and spices is indispensable for the preparation of delicious lightly salted cucumbers. What herbs should be put in the brine to give the cucumbers an unforgettable aroma and taste. In every recipe for lightly salted cucumbers, dill, currant leaves and horseradish leaves are always found, many certainly put garlic. This is the basis that can and will be limited to begin with. Dill gives cucumbers an easily recognizable smell, currants give lightly salted cucumbers crispness and aroma, horseradish is responsible for an unforgettable taste and spike, while protecting cucumbers from mold, garlic disinfects and adds its own aromatic note. You can add bay leaves and black or allspice peas to a hot brine for lightly salted cucumbers.

If you want to diversify the taste of lightly salted cucumbers - choose recipes with the addition of berries and apples. They will add an interesting aroma and subtle sourness. Apples and currants, both black and red, slightly change the usual classic taste of lightly salted cucumbers, so add a little - try to understand how it tastes better for you.

Lightly salted cucumbers - how much to salt

Of course, everyone certainly wants lightly salted cucumbers to be ready as soon as possible. This can be done by using the recipe for salted cucumbers in a bag. With classic cooking, lightly salted cucumbers in hot brine will be ready in a day, but lightly salted cucumbers in cold brine need to wait 2-3 days.

How to preserve lightly salted cucumbers

Gradually, lightly salted cucumbers turn into salted cucumbers. If it is important for you to keep them lightly salted, then take on a couple of tips:

• after the brine has cooled down and the cucumbers stand for 4-5 hours, it is better to put them in the refrigerator - in the cold, the fermentation process slows down, and the cucumbers remain lightly salted longer;
• cook a little - just add fresh cucumbers to the prepared pickle as you eat those that were in it.

Salted cucumber recipes

Each family has its own recipe for lightly salted cucumbers with its own secret ingredients. You will too. But first, try simple, classic recipes for making lightly salted cucumbers. For the impatient, we suggest trying the recipe for lightly salted cucumbers in a bag and early ripening cucumbers - the fastest recipe for making lightly salted cucumbers.

A simple recipe for salted cucumbers

For salting you will need:
5 kg of cucumbers, 7-10 branches of dill with umbrellas, 1 head of garlic, 30 horseradish leaves, 4 tsp. allspice peas, 2 tsp. red peppercorns, currant leaves, 6 tbsp. salt

Wash cucumbers and soak in cold water for 2 hours. Coarsely chop the greens, peel the garlic, chop the horseradish leaves, leave 2-3 leaves intact. Put horseradish leaves in an enamel pan on the bottom, then some of the chopped herbs and spices. Lay a layer of cucumbers. Above, again, herbs with spices, then cucumbers. The last layer is whole horseradish leaves. In 3 liters of hot, but not brought to a boil, water, dilute salt and pour cucumbers. Press down with a press. Leave on for 2 days.

Recipe for quick salted cucumbers

For salting you will need:
2 kg of cucumbers, 10 black peppercorns, 5 allspice peas, 1 tsp. sugar, coarse salt, a bunch of dill stalks, 2 lemons

Cooking lightly salted cucumbers:
Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt. Remove the zest from the lemons, add salt and pepper to the mixture. Squeeze the juice out of the lemons. Chop the dill. Wash cucumbers, soak for 1 hour. Then cut off the ponytails on both sides. Do not hit each cucumber too hard with the pestle or the handle of a heavy knife to crack the cucumber, then cut each cucumber across into several pieces. Sprinkle the cucumbers with salt and pepper, pour over the lemon juice and stir. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Blot the salt with a paper towel before serving. If you are in a hurry, do without soaking. Then the cucumbers can be salted in about an hour.

Recipe for lightly salted cucumbers in package number 1

1 kg of fresh cucumbers, 1 bunch of fresh dill, 1 head of garlic, 1 tsp. sugar, 1 tbsp. salt.

Cooking lightly salted cucumbers in a package:
Wash fresh vegetables and herbs. Fresh cucumbers should be soaked in clean cold water for 2 hours. Then you need to get them out and wipe each dry. You can prick with a fork in several places and cut off the ends. Take a sturdy plastic bag. Put dry cucumbers, chopped dill and garlic in it. Tie and shake to mix. Now you need to leave the bag of cucumbers for 2 hours at room temperature. Then put in the refrigerator for an hour or two. Lightly salted cucumbers in a bag are made very quickly and easily. They need to be stored in a cool place for no more than 3 days.

Recipe lightly salted cucumbers in package number 2

For salting you will need:
1 kg of cucumbers, a small bunch of greens ("umbrellas" of dill, fresh horseradish leaves, currant, cherry), 3 cloves of garlic, 1 tbsp. coarse salt, 1 tsp. cumin (optional), a clean plastic bag, or a plastic container with a tight lid

Cooking lightly salted cucumbers in a package:
Tear the dill and leaves with your hands, put them in a bag. Cut off the tails of cucumbers, send also in a package. Squeeze the garlic through a garlic press (you can chop with a knife). Mash cumin seeds in a mortar with a pestle or use a rolling pin. Add salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.

Recipe for crispy salted cucumbers with apples

For salting you will need:
cucumbers 1 kg, green sweet and sour apples 2 pcs., young garlic 1 clove, dill 150 g, black currant and cherry leaves 3 pcs., horseradish leaf 1 pc., black peppercorns 4-6 pcs., bay leaf 1 PCS.; for brine: 1 l of water, 2 tbsp. l. salt

Cooking lightly salted cucumbers:
Boil the brine. To do this, boil the water, add salt and bay leaf. Cut off the "butts" of the cucumbers. Peel young garlic. Cut the apples into 4 pieces. Put 1/3 of the dill, currant and cherry leaves, horseradish in a dry saucepan. We spread half of the cucumbers, one apple. Put half the norm of garlic and peppercorns.
Then we spread another part of the dill, garlic, currant leaves and cherries. We add all the remaining cucumbers, apples, herbs and garlic. Fill the cucumbers with hot brine. We cover with a plate and put the load. Let it cool completely and put it in the refrigerator. In the morning, crispy cucumbers are ready.

Quickly salted cucumbers

For the preparation of lightly salted cucumbers:
A few cucumbers, a little dill, a few cloves of garlic, salt

Cooking early ripening lightly salted cucumbers:
Wash cucumbers and soak in cold water for 5-10 minutes. Wash and chop the dill finely. Peel and crush the garlic in a garlic bowl. Cut the cucumbers into pieces into eight to twelve pieces - see the size of your cucumbers. Place the prepared cucumbers in layers in a jar, sprinkle with salt, garlic and dill. Cover the jar of cucumbers with a lid, shake thoroughly until the contents of the jar are well mixed. Leave for 5-10 minutes. Lightly salted cucumbers are ready quickly.

Lightly salted cucumbers in mineral water

To prepare lightly salted cucumbers on mineral water, you need:
1 kg of small cucumbers, 1 liter of mineral sparkling water, 2 tablespoons of salt, 3 cloves of garlic, a bunch of dill

Cooking lightly salted cucumbers:
Rinse the dill well and shake off the water. Put half of the dill on the bottom of the container, in which we will salt the cucumbers. Rinse cucumbers, cut off the ends, fold tightly into a container. Put the second half of the dill and finely chopped garlic on the cucumbers. Dissolve salt separately in mineral water. Pour this mixture over the cucumbers so that they are completely covered. Put the cucumbers in the refrigerator. They are ready in 12-14 hours.

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Today I will share recipes for instant salted cucumbers in a saucepan. They can be prepared in small quantities for immediate consumption. If you add more salt, then after a while they will be fermented.

Lightly salted cucumbers: recipe with garlic and dill in a saucepan

The first recipe that I will share is a recipe for lightly salted cucumbers with garlic and dill in a saucepan.

You need to prepare:

• 2 kilograms of young, pimply cucumbers;
• A tablespoon of salt with a large slide;
• A bunch of dill with inflorescences;
• Large head of garlic;
• Horseradish root about 5 centimeters;
• Dessert spoon of coriander beans.

Salting lightly salted cucumbers in a saucepan:

1. To begin with, we will hold the washed fruits for some time in cold water. This can take anywhere from 30 minutes to two hours.
2. To prepare the filling, boil a liter of water and salt.
3. Put half the dill, thinly chopped horseradish root, garlic cut into plates in a bowl. We distribute cucumbers on top. Lay the second half of the dill and coriander seeds on top.
4. Fill with hot fill. Cover with a plate. If you have horseradish sheets, you can cover vegetables with them.

You can try it in the morning.

How to lightly salt cucumbers with cold pickle

And now we will use a recipe for quick cooking of lightly salted cucumbers in cold water in a saucepan. Cold pickling takes a little longer, but it turns out fragrant, crunchy, preserves the green color of the fruit.

• Cucumbers - 2 kilos;
• Salt - 35 grams;
• Garlic - 4 cloves;
• Hot pepper - half a pod;
• Dill with an umbrella - a small bunch;
• Horseradish leaf -2 pieces;
• Tarragon - 5 branches;
• Currant leaves - 6 pieces.

Cooking at home:

1. According to the recipe, salted cucumbers in a saucepan should be in spring or well water. As a last resort, you can take a filtered one. Just not boiled.
2. Salting dishes must be enameled. Do not salt in an aluminum pan to avoid oxidation.
3. We put all the products provided by the recipe in layers in a container. The top layer should be greens.
4. Pour the prepared cucumber blank with a liter of water with salt dissolved in it. Cover with a lid and leave in the room. After two days, pickles will be ready with a simple ambassador.

I take a sample on the second day. The husband likes more sour. Try it as you like. If you want to ferment the cucumbers, then leave them warm for a couple of days.

Large cucumbers: how to add salt tasty and quick

These cucumbers are cooked quickly, literally in half an hour. It turns out very tasty, fragrant, crunchy.

We need:

• 4 large cucumbers;
• 4 large cloves of garlic;
• A large bunch of dill;
• A coffee spoon of ground coriander;
• A teaspoon of salt;
• Dessert spoon of vinegar;
• Half a glass of fragrant sunflower oil.

How to do it quickly:

1. You can pickle in a saucepan, but only a small one. Or in a large container with a lid.
2. Cut the washed and dried fruits into quarters. Rinse the greens, let them dry on a paper towel, cut them not very finely. Crush whole chives, then chop finely.
3. We put everything that is needed according to the recipe in a bowl, cover with a lid, and shake well several times. We put it in the refrigerator. After twenty minutes, stir our snack. After another quarter of an hour, we serve the appetizer to the table.

On a note

In this recipe, salt, vinegar, oil can be adjusted to your liking.

Recipe for lightly salted instant cucumbers with boiling water in a saucepan

According to this recipe, instant salted cucumbers in a saucepan are poured with boiling water, therefore they are cooked in a day.

Have to take:

• Cucumbers;
• Dill with seeds;
• Horseradish leaf and root;
• Garlic;
• Cherry and currant leaves;
• Salt - 50 grams per liter of water.

I do not indicate the amount of seasonings. It all depends on the amount of vegetables and the taste of the hostess.

1. The fruits must be washed, the tails cut off. Divide the seasonings in half. We spread the bottom of the dishes in half, place the vegetables, on them the second half of the seasonings.
2. We boil water with salt, fill it with the fruits prepared for salting. Place a plate on top, close it with a lid.
3. After 12 hours, you can try. But again, be guided by your taste. Someone will like it more in a day, and someone in two.

Bon Appetit everyone!

Lightly salted cucumbers for 5 hours

Now I will tell you how to salt salted cucumbers in a saucepan without spending a lot of time on this process.

• A kilogram of cucumbers;
• Dessert spoon of salt;
• Dill bush;
• 3 cloves of garlic.

How to make cucumbers quickly:

Put washed cucumbers without tails, herbs and garlic in a container. Sprinkle vegetables with salt and pour boiling water over them. After five hours, we put the container with the appetizer in the cold.

As you can see, we used a simple ambassador for this recipe.

Quick cucumbers with mustard

We prepare:

• 2 kilograms of cucumbers;
• Dill bush with seeds;
• A bunch of parsley;
• Horseradish leaves;
• Cherry leaves;
• Currant leaves;
• Hot pepper;
• 7 cloves of garlic;
• 2 liters of water;
• 100 grams of salt;
• 30 grams of sugar;
• A tablespoon of mustard with a mountain.

1. We immerse the cucumbers in water for a couple of hours. Lay out the bottom of the dishes with herbs, add chopped bitter pepper, garlic. Put cucumbers with cut tails on top of the greens. Sprinkle mustard over the vegetables.
2. Pour salt and sugar into hot, boiled water. Mix well. Pour the resulting brine into a container with vegetables.
3. Leave the pickles warm for several hours. Then we put it in the refrigerator. Cucumbers are ready by evening.

As you can see, the recipe for lightly salted cucumbers is simple, but the cucumbers are crispy and very tasty.

Lightly salted sliced \u200b\u200bcucumbers in a saucepan in 5 minutes

This lightly salted cucumber recipe can be made in a saucepan in five minutes.

We need:

• A kilogram of gherkins;
• 6 cloves of garlic;
• A bunch of dill;
• 35 grams of salt;
• Juice of half a small lemon.

We cut the gherkins into four parts, before removing the tails. Chop the dill and garlic. We place the prepared products in a container, squeeze the garlic there. Sprinkle vegetables with salt, pour with lemon juice. Mix well. We put the container with the appetizer in the refrigerator. We try the chopped gherkins in five minutes.

I hope you enjoy the quick recipe in 5 minutes and take note of it.

"Barrel" cucumbers - the same taste in a convenient container

Not every housewife has a cellar for storing pickles in a barrel or bucket, so pay attention to the recipe for barrel cucumbers in a saucepan.

• 1.5 kilograms of medium-sized cucumbers;
• 60 grams of salt;
• Litere of water;
• 0.5 heads of garlic;
• A small bunch of dill with seeds;
• 5 currant leaves;
• 3 cherry leaves;
• 2 laurel leaves;
• Horseradish leaf;
• 6 peppercorns;
• 3 pieces of cloves;
• A coffee spoon of mustard seeds.

We spread the bottom of the dishes with washed herbs. Also put the garlic, cut into two halves, and the spices with mustard.

1. We wash the cucumbers well, cut off the tails. Place the prepared vegetables on top of the greens.
2. We put a ladle of water on the stove, add salt after boiling, stir well.
3. Cool the fill. Fill in the cucumbers.
4. We press the vegetables with a plate, put a jar of water on top.

The snack should stand in a cool place for two weeks.

Apples appetizer

We prepare:

• 2 kilograms of cucumbers;
• 0.5 kilograms of apples;
• 4 cherry leaves;
• 4 currant leaves;
• 4 peppercorns;
• 10 pieces of cloves;
• Laurel leaf;
• Litere of water;
• 3 dessert spoons of salt.

How to salt in a saucepan:

Cut the apples into four parts, remove the seeds. Cut the tails of cucumbers. My greens. In a stainless steel pot, alternating, lay out herbs, cucumbers, apples, spices. We boil water with salt. Pour cucumbers with hot brine, install the load. After a day, we put the pickles in the cold.

Spicy appetizer

Prepared from gherkins using unusual spices.

Let's prepare:

• 5 peas of black and allspice;
• A teaspoon of sugar;
• A sprig of mint;
• Lime;
• A bunch of dill greens;
• 1.5 kilograms of gherkins;
• A tablespoon of sea salt.

Place the peppers in a bag, roll them to crumbs with a rolling pin, mix with sugar and salt. Add the zest removed from the washed and dried lime with a fine grater.

1. We cut the washed gherkins with trimmed tails in half.
2. Mix with prepared spices, chopped herbs, lime juice.
3. We leave in the room for an hour. Then we send it to the refrigerator. After 30 minutes, the snack will be ready.

I advise you to watch a video recipe for cooking cucumbers in a saucepan.

If you want to cook pickles, be sure to use the recipes for instant salted cucumbers in a saucepan. And share your favorite recipes with your friends.

At the very beginning of autumn, a moment comes in my family when fresh cucumbers are already a little tired, and it is too early to open pickled ones. It's time for salted salmon, which are adored by both adults and children. Today I will tell you how to quickly and tasty pickle cucumbers at home in different ways: in a saucepan, in a jar and even in a bag.

Lightly salted cucumbers in a jar in brine

Lightly salted cucumbers are prepared quickly compared to classic pickling. You do not need to sterilize anything, roll up and wait for the cold winter to open the jar.

Note to the hostess! There are several ways to make delicious cucumbers: dry, cold and hot. The names speak for themselves. With the dry method, we use only salt and spices, with the cold method, we do not heat the brine, with the hot method, we salt with boiling water.

Cooking freshly salted cucumbers in a liter jar. You can pickle cucumbers in dishes of any size, then multiply the amount of ingredients in accordance with the size of your jar.

Ingredients for pickling for a 1 liter can:

• Fresh cucumbers - to fill the jar;
• Dill seeds in umbrellas - 1 pc;
• Garlic - 2 cloves;
• Rock salt - 1 tablespoon

Rinse the cucumbers and even soak them in cold water. Remove butts, noses. Prepare the jar. Just rinse it with tap water, no need to invent extra work for yourself and sterilize.

Garlic can be chopped coarsely for a better flavor. Sometimes the recipe even suggests grating it. Place the garlic and dill umbrella at the bottom of the jar. Now it's the turn of the cucumbers: put the vegetables vertically in the jar to evenly salt the fruits.

Advice! Use bumpy cucumber varieties. Size matters! Choose medium-sized fruits. Too large cucumbers will not be hard and will lose their crunch characteristic of lightly salted, and small ones are more suitable for pickling for the winter.

Pour salt into a jar filled to the top and pour boiling water over it. Fear not, the jar won't crack. Close it with a nylon cap. It is very convenient to store such cucumbers in a jar with a twist.

The salt should dissolve, so after the jar has cooled, shake it well, just in case. For pickling, cucumbers need 1 day.

On a note! The first day vegetables in brine can stand at room temperature. When the pickling is over, store the cucumbers in the refrigerator. Due to the lack of vinegar in the recipe, the shelf life is only a couple of weeks, but they are unlikely to remain the next day.

Instant pickled cucumbers with mustard

Mustard powder is also useful for quick pickling of cucumbers.

On a note! With the dry method of salting, cucumbers are salted in their own juice and absorb the aroma of spices more. It will take 2 days to prepare, but the result is worth the wait.

If you cook in the summer, then the greens are never superfluous. Add finely chopped dill and parsley to the recipe. In winter, you can use frozen greens.

You will need:

• Fresh cucumbers - 7-10 pcs;
• Rock salt - 1 tablespoon with a slide;
• Sugar - 1 tablespoon;
• Mustard powder - 0.5 tbsp;
• Garlic - 4 cloves;
• Vegetable oil.

Don't be surprised to find sugar in the recipe. But it is worth taking a little less than salt. The sweetness is needed to enhance the flavor of the mustard.

Prepare vegetables, wash and trim on both sides. Cut lengthwise into 4 pieces and place in a bowl. Crush the garlic, chop and rub each piece well with it. Spread the spices with your hands to imbue the cucumbers with the garlic aroma. Add mustard, sugar, salt and herbs. For dressing, use a tablespoon of oil, stir and, covered with a lid or film, leave in a cool place for 48 hours.

The mustard appetizer is ready. Your guests will appreciate the efforts, but have time to try it yourself before all the cucumbers are snapped up.

Instant pickles (not for winter)

There is a way to enjoy salted fruits for dinner. The fastest recipe.

• Fresh cucumbers - 7-10 pieces;
• Garlic - 5 cloves;
• Rock salt - 1 tablespoon;
• Carnation - 2 pcs;
• Peppercorns - 2 pcs;
• Currant leaves - 2 pcs;
• Horseradish (leaves, root) - 40 g.

Use a bag for pickling. I advise you to take baking bags, as they are tight and plastic clips will save you the trouble of tying and undoing.

On a note! Do not grease vegetables "with butts". All harmful substances accumulate there. If you are using cucumbers grown in your own vegetable garden, you may not need to trim the tips.

The fastest recipe takes less than 5 minutes to prepare. Put all the spices in a bag, chop the garlic into large pieces, and grate the horseradish root. The more horseradish you add, the sharper and crisper the result.

Season with salt and spices. You can cut the cucumbers into 4 pieces to distribute the salt more evenly. Shake the bag well and close with a clip.

If you pickled cucumbers in the morning, then you can safely open the package in the evening. These cucumbers are best served with boiled potatoes, chicken or meat. You can also use them for making Olivier and other salads.

On a note! Cucumbers can be salted in 5 minutes. In this case, you need to finely chop the vegetables and add all the spices. Fold in a bag and shake well. Leave on the table for 5 minutes. That's it, the dish is ready. But the taste will be different, this option is more like a salad.

A quick way to pickle cucumbers with celery

Celery is the king of vegetables. It is useful from root tips to stem tips! Did you know that dishes with the addition of herbs or celery root become less nutritious? Ladies, write down the recipe! The spicy taste is perfect for preparing an interesting snack.

How to grill cucumbers in a tasty and quick way? We need:

• Fresh cucumbers - 1.5 kg;
• Horseradish - 2 leaves;
• Garlic - 5-6 cloves;
• Rock salt - 3 tablespoons;
• Cherry leaves - 4 pcs;
• Celery stalks - 70 g;
• Greens.

Advice! Iodized and sea salt is not suitable for salting. Use your regular cookbook. The fact is that iodine in salt reduces the ability of salt as a natural preservative. Did your cucumber jars explode? Perhaps the salt is to blame.

Prepare cucumbers, cut off the ends. Cut the leaves that you found into pieces. If you haven't found a cherry, then use currant or oak leaves.

Finely chop the celery greens and mix with the garlic and herbs. Put the leaves on the bottom of the jar, and alternate the greens with cucumbers. When the jar is full, add salt and fill with cold water.

On a note! It is not worth tamping vegetables too tightly for the recipe for salted cucumbers. For uniform salting, there should be a small distance between the fruits.

You do not need to shake the jar, just cover it with a cloth or gauze and leave it in a dark place to sour for 3 days. In a couple of days they will be on your plate.

Advice! Lightly salted cucumbers can also be cooked in a saucepan. If you have a plastic container, you can sample a small sample. A week after salting, the taste of lightly salted cucumbers will already more resemble the usual winter pickles, so it is better to cook in small portions.

Better to see once than hear 100 times! Watch a video on how to pickle cucumbers at home deliciously and quickly in a jar, bag and in a saucepan:

All recipes do not require any special skills. Even an inexperienced housewife can make instant salted cucumbers. I wish you a delicious crunch in good company. Enjoy your meal!