Lightly salted cucumbers differ in taste from fresh, salted or pickled. They look appetizing, crunch pleasantly and like to almost everyone. Many housewives make this snack according to traditional recipes, but the time for salting vegetables in these cases takes quite a lot - from two to three days. There are simpler recipes for which food can be made in a shorter period. Lightly salted cucumbers with garlic and instant greens are often even fresher and more palatable than those made using classical technology. And wait for their readiness does not have more than a day.

Cooking features

Pickling cucumbers in a fast way with garlic and greens is quite simple, if you know the features of technology.

• Lightly salted cucumbers can be cooked in a jar, bag, pan. When salting cucumbers in a dry way, it is important that the container can be tightly closed to shake the product. It is necessary that spices, herbs and other components are evenly distributed.
• Garlic for cooking salted cucumbers can be finely chopped or skipped through a press. The second option allows you to give vegetables a spicy taste.
• Cucumbers can be marinated whole or in pieces. The finer the vegetables are sliced, the less time it takes to salt them.
• Covering whole cucumbers, their tips are cut off. It is good to pierce the fruit in several places with a toothpick so that they are better soaked in brine.
• In the hot brine, cucumbers squander faster, but change color, which makes them less appetizing.
• If you are salting cucumbers in the can in a hot way, before pouring boiling water into it, place a knife blade under the bottom to prevent the glass from cracking.
• At room temperature, cucumbers become salted faster, but immediately after the right time has elapsed, they must be placed in the refrigerator so that they do not deteriorate too quickly.
• Package for pickling pickles choose tight. It is even safer to put the packages in one another. It is necessary that the cucumber juice could not leak.

Lightly salted quick-cooking cucumbers should not be stored for more than three days: even if they do not spoil, they will still lose their unique taste.

Lightly salted cucumbers with garlic and herbs cooked in a jar

Composition (3 liters):

• cucumbers - 1.5 kg;
• garlic - 6 cloves;
• fresh dill - 100 g;
• bay leaf - 3 pcs .;
• black ground pepper - 5 g;
• salt - 20 g

Cooking method:

• Finely chop the garlic and dill.
• Wash cucumbers, cut off the tips. Each fruit cut in half across, then each half cut lengthwise into 4 parts. Divide into three approximately equal portions.
• Wash the jar with soda, dry.
• At the bottom of the jar pour the pepper and a teaspoon of salt, put the bay leaf and the fourth part of garlic, dill.
• Put one piece of cucumber. Sprinkle with a teaspoon of salt, garlic and dill, using about the same amount as in the first stage.
• Put the next piece of cucumber. Sprinkle with a small amount of salt, pour into the jar half of the remaining spices.
• Put the last cucumbers, cover them with salt, dill and garlic pieces.
• Close the jar with a plastic cap and shake vigorously. You need to shake for a long time, for 3-5 minutes.
• Leave the jar for 2-3 hours at room temperature.

After that, cucumbers can be served for dinner, watered with vegetable oil. If you do not have time to eat something right away - put it in the fridge, store for no more than three days.

Cucumbers marinated in a saucepan with garlic, herbs and mineral water

• cucumbers - 1 kg;
• horseradish - 1 sheet;
• dill - 50 g;
• celery greens (optional) - 20–25 g;
• provence herbs (dried) - 20 g;
• garlic - 5 cloves;
• salt - 40 g;
• carbonated mineral water - 1 l.

Cooking method:

• Small-sized cucumbers, wash well, pat dry. Cut off the ends of vegetables. Pierce each fruit in several places with a toothpick.
• Wash the greens, shake off the water, let dry.
• Garlic cloves cut into 2 parts.
• At the bottom of the pan, put the horseradish, put celery on it and half of the dill.
• Scatter garlic cloves on top.
• Stack cucumbers as tightly as possible.
• Chop the remaining dill, sprinkle them with cucumbers.
• In a glass of mineral water, dissolve the salt and spices, pour pickle cucumbers.
• Pour in the remaining mineral water.
• Put the pan in the fridge.

Cooked according to this recipe salted cucumbers will be ready for use in a day.

Lightly salted cucumbers with garlic and herbs cooked in a package

• fresh cucumbers - 1 kg;
• salt - 15 g;
• fresh dill - 50–100 g;
• cilantro or parsley (optional) - 50 g;
• garlic - 5 cloves.

Cooking method:

• Wash young cucumbers, pat dry with paper towel. Cut off the tips of the fruit, pierce the vegetables in several places with a wooden toothpick or fork.
• Chop garlic and greens finely. If you do not use cilantro and parsley, you need to take more dill (100 g).
• At the bottom of the package, pour the garlic and herbs, salt.
• Put the cucumbers in the bag.
• Tie the bag tightly and shake it.
• Leave in the room for 2-4 hours (depending on the size of the cucumbers). Periodically shake to salt, garlic and herbs are evenly distributed.

After that, cucumbers can already be eaten. If you salt them not entirely, but cut into pieces, then the salting process takes only 1 hour.

Lightly salted cucumbers made with garlic and greens have a bright color, fresh taste, spicy aroma. They can be served as a separate snack or as a supplement to the side dish.

Lightly salted cucumbers - a wonderful summer snack with or without reason. They are great to apply to boiled potatoes, shish kebabs, fried chicken, any other dishes; used as a component for salads, and just crunch for fun.

I'm not even saying how good they are for strong drinks - it's better not to find snacks!

Ways to make such a snack just do not count. And all because the people's love for this cause is too great. In addition, when they grow in their own beds, and take them off every day on a bucket, then all that remains is to preserve them and lightly salt them. Because overpowering them in other ways is simply not possible.

But if the conservation process is responsible and long, then salt them in a quick way - just what you need. Therefore, salt them in pots, cans, and just in packets. They salted them in the evening, and in the morning they could be served on the table. And there are super fast ways by which they can be served on the table in half an hour. These are favorite methods of salting in packages, or express methods.

Here in today's article we are just today and we will consider such quick ways. Of course, all of them cannot be reflected in us in one article, since there are just a lot of them! But at least the most basic and popular to know.

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

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

We will need:

• cucumbers - 10 pcs (medium size)
• horseradish sheet - 1 pc
• dill - 4 umbrellas (2 - 3 branches)
• garlic - 2 cloves
• paprika - to taste
• black pepper peas - 7 pcs

To fill:

At 1 liter of water - 1 tbsp. salt spoon

Cooking:

1. To wash fresh strong fruits, to cut off tips. If they are solid, they can be used immediately. And if the fruits are sluggish, they should be poured over for 3 to 4 hours with cold water. During this time, they are saturated with water and after salting they will be firm and crispy.

2. Thoroughly wash the greens. Dill, I always take on the eye, as part of the ingredients is given only an approximate amount. You can use any of its parts - and the umbrellas themselves, and the stem, and their openwork foliage. If the fennel bush is large, then the stem must be cut.

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

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

4. If you like quick snacks, cook a slice of red chilli peppers. Personally, I always add it to pickles, even though it is salted. I add quite a bit, so that eating the finished product does not feel it at all. But he leaves his little taste track.

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, pour salt into it and mix. If you want to add a small sweet note, then add half a spoonful of sugar.

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

In principle, it does not matter much how you distribute the ingredients. But it is desirable that a little horseradish and dill was on top. They need to cover the top layer.

A large pot for so many fruits is not necessary. Otherwise more brine will be needed. See that after laying cucumbers in the pan, there is enough space for him.

In addition, it will be inconvenient to put a large saucepan in the refrigerator;

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

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

9. Prepare a saucer according to the size of the inside of the pan and place it on top so that it plays the role of oppression and crushes the entire contents.

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

11. But no matter how it was there, in the morning you need to put the saucepan in the fridge. The process of salting will occur there. But in the fridge the pickle will retain its transparency. If you leave it at room temperature, then soon it will begin to grow turbid and sour. And the fruits will get more sour taste.

That's basically all! Cucumbers can be eaten and enjoy their crispy content and pleasant taste.

And here is a video on how to cook your favorite snack in a pan.

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

  Snacks cooked in a package in 1 hour

This version of salting is incredibly loved by the people, and in this way they are prepared both at home and in the country, and even at work. And those who went out into nature, and generally consider it the best. As soon as the first fruits ripen in the gardens, they are harvested, and after eating some fresh ones, they are immediately taken for packages.

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

But today we are salt in the package, so we are preparing it. Yes, not one, but two, for better durability. So that our cucumbers inadvertently jumped out of the pack.

And I almost forgot to say that this method is not only very tasty, but also the fastest. After we have salted our product, in 40 -60 minutes it can already be eaten in a completely finished form. And it must also be said that it is so simple that it is hardly possible to find something more simple.

We will need:

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

Cooking:

For this method is best suited medium-sized varieties. And they can pickle not only the usual small vegetables, but also long salad varieties. They are long and thin, and this is just good, so they will salt more quickly.

1. Wash the fruits, cut off the tips on both sides and cut. You can do this in different ways, you can cut them lengthwise into 2 - 4 parts depending on the size. And you can cut them into small circles, or cubes. It also depends on their size.

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

The peculiarity of this method is that the vegetable is necessarily cut. And how can you make it really does not matter much. The main thing is that the pieces are not too large or too small.

2. Chop garlic as small as possible, this is important. We need garlic juice, which quickly penetrates into the pulp of the fruit. Therefore, for this or you need to very finely chop the garlic, or use a garlic press.

3. We also need to cut the dill into smaller pieces. For this recipe, only the tender parts of dill are needed, the coarse stems are separated and removed. If you can use any part of it in other ways of salting, then only openwork twigs will do.

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

4. Half a sheet of horseradish tear hands into small fragments, so that later they can be easily removed.

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

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

If you are satisfied with the taste, then just take a pinch of salt and pour it into our preparation. We cook salted cucumbers, not a salad, so we need a little more salt than 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, I almost forgot. Add some more pepper. I really like to crush for this two - three peas of black pepper and add them. The aroma in this case will be simply stunning.

But if you do not want to bother, just add a pinch of ordinary ground pepper.

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

9. Let him lie down for 10 minutes and then shake again. After that, type in the air bag, you can even inflate it there and tightly tie. Put in the fridge.

An hour later, our delicious and flavorful snack is ready. Feel free to serve it on the table and treat all those present.

If there is no refrigerator, then at room temperature it is possible to withstand a snack for not an hour, and 30–40 minutes, periodically shaking the bag again.

The finished product is best eaten immediately. When he lies for a long time, he loses his taste. The garlic smell and aftertaste begins to prevail. And the cucumbers themselves lose their shape, because the juice flows very intensively. And their taste becomes watery. Therefore, salt them in the package for one, maximum two times.

But to eat them is still desirable in one day.

Cherry tomatoes can also be salted in the same way. To do this, they need to chop a toothpick. And the time for salting will take 24 hours. But then they turn out to be simply unmatched.

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

And such cucumbers can be pickled in just 10 minutes. Watch videos from our channel on YouTube.

So everything is quick and easy!

  Hot pickled pickles per night

On salting our green vegetables in this way will need exactly one night. That is, if you pickle them in the evening, in the morning you can already eat them with might and main, especially if you use small specimens.

We will need:

• cucumbers - 3 liter jar (how many will enter)
• 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
• paprika - to taste and state of sharpness
• carnation buds - 6 pcs

For brine:

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

Cooking:

Salt the cucumbers I'll be in a three-liter jar, but you can pickle in the pan. It’s just that everything can be put in a very compact and tight jar, and you will need more space in the pot. But the quality is not affected in any way, so choose your own capacity.

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

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

2. Wash the greens and immediately put all of it on a plate so that you do not forget anything later. Today I did not have currant leaves, and I decided to replace them with raspberry leaves. Smell, of course, I will not achieve, but the rigidity will be preserved.

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

Leaf horseradish tear into smaller fragments.

3. Prepare spices, also all at once in one place, so as not to forget anything. I use red hot pepper. It is of varying degrees of severity, it must be considered. My pepper is very hot and therefore I take it quite a 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 everything is ready with us, we will put everything in the jar. The first layer to lay out the fruit is very close to each other. If the last of them will have to squeeze, then it must be done. The tighter we put them, the less we need brine.

Lay out the specimens larger, downwards - smaller. Small ones will pickle faster, and we eat them faster. In the meantime, the bottom line is already coming.

6. Then put a little different greens and a piece of garlic.

7. Then again, cucumbers, you can just two layers. And again greens, garlic and half of the whole pepper, along with red. In the middle - he is the place.

8. And so, alternating layers, fill the jar just below the neck. I have medium-sized samples and entered them into the bank much more than I expected. And not even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.

9. Top must put the remaining peppercorns and greens. Great, everything is very nice. And tomorrow there will be more delicious!

10. Boil water as it boils, add salt and sugar. Wait until they are dissolved and boil new. Pickle, and it is also called a brine - ready.

11. Pour it into the jar at the very neck. It took me about 1, 4 liters. But this amount will depend on how tightly you have folded all the cucumbers.

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

13. Leave the jar in the kitchen at room temperature until the morning.

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

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

By evening, even larger specimens will be suitable. Therefore, cook potatoes or fry meat. An incredible dinner awaits you!

  A quick recipe for salted lime and mint

Such a snack is very good to cook, go on a picnic. They are prepared almost instantly. It will take only 30 minutes to make them salted and very tasty.

We will need:

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

Cooking:

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

2. Crush peppercorns in a mortar. It was possible to use ground pepper, but when pepper was just pushed, it has a completely different smell, much more saturated and fragrant.

3. Limes wash and dry. Then rub the grated zest, only its green part.

Add the zest to the mortar and ceiling with pepper. Feel what fragrance went. Here also, and maybe even better, our cucumbers will smell.

4. From the remaining limes, squeeze the juice into a separate container.

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

6. Fruits shift in a bowl. Sprinkle with juice and sprinkle with spices. Then mix gently so that the bars are left whole.

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

It turned out a great snack under and something stronger.

Therefore, when you are thinking about nature, take with you everything you need. Better snack is hard to come up with!

  Salted with garlic and herbs in soy sauce

This recipe is different from all the others in that it uses soy sauce and a lot of greens as a marinade. The original is taken dill and cilantro. But I know that not everyone can tolerate the smell of cilantro, and they will not even eat other greens, which just lay nearby.

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

We will 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 - 2 - 3 tbsp. spoons

Cooking:

1. Wash the fruits and cut off the ends on both sides. Cut them into 4 pieces, and if the vegetables are long or puzato, they can be cut into 6-8 pieces. In general, cut so that immediately took a piece and sent into the mouth as a whole, or enough for two bites.

Salt the top, mix and let stand for a while.

Immediately prepare the ingredients so that everything is at hand.

2. Fold the wedges into the pot or bowl.

3. Garlic to rub on a fine grater. If you crush it with a press, or chop it finely, it will be felt, and the grated one will be just right. It will fully connect with all other components and will not stand out to taste.

4. Finely chop greens. If it has rather thin stems, then they should also be crushed, but if they are large, then they should be removed.

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

Vinegar should be added with caution. Everyone just tastes different, and therefore it is difficult to please everyone. So add on your own.

By the way, you can use lemon juice together. So it will even be more natural. In addition, we will get another wonderful flavor.

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

7. Basically, that's all! Now just put the saucepan in the fridge, closing it with a lid. And in 4-6 hours our salted cucumbers with greens are ready in soy sauce.

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

You can store them in the bank in the refrigerator. We kept a week, and nothing happened to them. Throughout their storage period, they remained tasty and appetizing.

  Cold and fast way to mineral water

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

And you can like this, with mineral water.

Mineral water must be carbonated. Just gas bubbles contribute to the fact that the process of salting occurred quickly enough.

Tasty beautiful cucumbers can be eaten the next day.

  Ambassador in a fast way without losing color

I heard that cucumbers can be pickled in such a way that they do not lose their color. It was always interesting how this can be achieved.

And once I came across a recipe where it was described how to do it. And you know what the secret was - vodka was added to the brine! That's it!)

Yes, and they salt in the barrel. Although you can pickle 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 add only half a kilogram of fruit, some 3, and some 10. Therefore, I thought that everyone had been taught in school how to work with proportions, and everyone would be able to calculate for himself the right amount of kilograms and grams .

We will need:

• cucumbers - 10 kg
• dill - 320 gr
• black 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 sample a kilogram of vegetable salt. In this case, the weight of all other ingredients is simply divided by 10.

Cooking:

1. Wash the fruits and cut off both tips. Take not very large specimens, their skin is more delicate and they turn out more delicious because of this. Brine through a thin peel better nourish the inner flesh.

Prepare at once all the greens, so that it was at hand.

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

The top layer must be green.

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

4. Pour the hot pickle into the keg. Press down the contents is not very heavy oppression, it will be enough just a flat plate.

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 cellar. Therefore, add salt to our vegetable in a saucepan and store in the refrigerator.

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

But how many people, so many opinions, especially when it comes to taste. What I like most is not necessarily what another likes.

So try and look for your recipe. We have a long summer, and so what - what, and cucumbers will always be born in large numbers. Therefore, you can try a lot of different options.

And I finish it. And I want to wish everyone that you always get only the most delicious cucumbers!

Enjoy your meal!

Lightly-salted cucumbers are a truly ancient Russian traditional dish. On every holiday, almost in any salad, on the first and second, in every significant recipe you can find these wonderful vegetables.

Hostess tried so many things, so many experiments and so many recipes that there is not enough sheet to write everything out. It is necessary to dwell on the most popular and tried methods.

More often it is of interest that cucumbers should be not only tasty and lightly salted, but also strong and crispy. If you follow all the rules of salting, follow the recipes, then everything will turn out.

Today in the menu. Lightly salted cucumbers with garlic and instant greens:

According to any of these recipes, the very next day you will be able to enjoy unusually tasty salted cucumbers - all your homemade obaldey!

  Lightly salted cucumbers with garlic and instant greens in a jar: a classic recipe

This is a traditional recipe in a jar. Previously, it only cooked. Not everybody thought of a package. But the jars were at least a dime a dozen — all the conservation, pickling and pickling was done only in them.

According to this classic recipe, salted cucumbers can be cooked very quickly. And not necessarily in the summer, it is possible and in the winter (now in shops of this good it is a lot of). Well, in the summer - they are their own, that's why it tastes better! Prepare for 15-20 minutes. And after 2 days you can already eat these flawless brackish fruit.

Today we will cook classic salted cucumbers with garlic and greens in a 3 liter jar. It is possible to take both 1 and 2 liter - respectively, reducing the products, corresponding to the proportion.

Ingredients

• Cucumbers - half a kilogram (a little less, a little more - all the same),
• Garlic - 3-4 cloves,
• Greens - a pair of leaves of currant, cherry,
• Dill - 2 umbrellas,
• Peas - 5 Peas,
• Bay leaf - 1-2 pieces,
• Coarse salt - a couple of tablespoons,
• Sugar - 1 tsp,
• Filtered water - 1 liter,
• 3 liter can.

Recipe

The first step is to wash the fruit and dry it. Trim the ends. If the vegetables are a bit "tired", then they should cheer up with very cold water. Let her stay some time. Large fruits should be cut in half or in quarters.

Greens can be whole (or as I make a slightly shred - so they quickly give the juice) put on the bottom of the jar.

Then peel the garlic cloves and cut them on the plates. Send to the bank. There and pepper.

And on top of this green-garlic "carpet" put our cucumbers.

It's time to cook pickle. To do this, boil water in a separate container, add salt and sugar. And let it boil for about 5 minutes - let it dissolve completely.

Still hot pickle quickly pour into a jar of vegetables. (To prevent the jar from cracking, it is necessary to scald it with slightly hot water or put a wet and cold towel down).

We do not need to roll up salted cucumbers, since our task today is not to marinate for the winter, but to make them salted for immediate use. So we cover the top with gauze and in a dark cool place.

After 2 days (the next day I try) salted cucumbers with garlic and instant greens are ready for the sample.

Eat one way or with a side dish - potatoes in a country style just right.

In the bank there is another way to salt the cucumbers by the dry method (here it is clear that there is no water). Just put in a jar all the ingredients just crushed. Cucumbers divide in half and then into several parts. Close the jar and shake for 3 minutes. Leave to soak for a couple of minutes and the dish is ready.

Thus, in 5 minutes, we are ready for fresh salted cucumbers - quickly and tasty.

It’s not bad to add such cucumbers to .

  Lightly salted cucumbers with garlic and instant greens in a package: quick recipe in 5 minutes

This recipe is similar to the previous one in a jar of a dry ambassador. It is also called the classic. Because it is simple.

In order to get ready-made salted cucumbers within 5-10 minutes it is necessary to divide each vegetable into more parts. So they can all salted evenly.

I do it differently and keep the cucumbers whole.

Products

• Cucumbers (fresh) - one kg.,
• Garlic - 4 small cloves,
• Greens - a bunch of dill and cilantro,
• Salt - one tablespoon,
• Sugar - optional (1 teaspoon).

How to cook classic salted cucumbers quickly and tasty?

How much easier. Rinse and dry. "Butt" remove and pierce each fork in several places. So they quickly absorb salt and dry marinade.

Finely chop all the greens and garlic.

Put all the products in the bag and shake well.

Tie the bag and put in another bag so that nothing leaks.

Shake the bag periodically for 3 hours. Lightly salted cucumbers are ready.

And if, as I said above, vegetables are cut into 8-10 slices - our dish will be cooked after 5 minutes.

And now watch the video recipe:

  Lightly salted cucumbers in a package in 2 hours

  Lightly salted cucumbers with garlic and instant greens in a saucepan: cold salting

With this recipe, cucumbers are strong - they keep their shape, crispy and very tasty.

Composition

• Fresh cucumbers - 6-7 stuff,
• Garlic - 3 slices,
• Greens (2 leaves of black currant, cherries, 2 tops of dill),
• Rock salt - 3 tablespoons,
• Clean cold water - about a liter, a little less,
• Granulated sugar - 1 tsp.

Recipe

First of all, prepare the vegetables - wash and wipe. Cut off the ends.

Put green leaves, dill and finely chopped garlic on the bottom of the pan. It is better to leave one third of these products for later.

Put the cucumbers on top and the remaining third.

In cold water, knead the salt until completely dissolved. And fill the pan with this brine.

At room temperature, salted cucumbers will be ready in 2 days, in a cool place in 3-4 days.

In the same way, cold pickling can be salted not only in a saucepan, but also in a jar or even in wooden tubs.

These salted fruits will be an excellent complement and even ingredient in mouth-watering dishes:

All the above recipes with brine just fit under this topic. You can use both the hot salting method and the cold one.

The only difference is that when using hot brine and with sterile jars, you can store this type of vegetables for a long time. Usually they are prepared for the winter.

And with cold brine - you can already eat a little silt not the next day. Still, it is better to wait and hold the solution in the fetus for at least 3 days, for better salting. So they turn out crispy and incredibly tasty.

The cooking process boils down to one thing: proportionally some salt is dissolved in water, seasonings and greens are added. So for a 3-liter jar enough 3-tablespoons of salt. And do not overdo it with spices.

Not tightly laid out vegetables in a jar and poured cooked pickle.

  Lightly salted cucumbers with garlic and instant greens with boiling water

This method of pickling cucumbers permeates the latter evenly and efficiently. Crunchy vegetables are ready for 2-3 days.

Ingredients

• Cucumbers - 1 kilo,
• Garlic - 1 small onion head,
• Greens - leaves of cherry and horseradish (2-3 pieces each),
• A pair of dill umbrellas,
• Salt - 2 table. spoons
• Sugar - half a table. spoons
• Peas - 4-5 peas,
• Water - liter.

How to cook with boiling water

I advise fresh fruit. Freshly removed vegetables from the bush soak in a basin of water. To get stronger and keep in shape. Then remove the "ass".

Rip off the green leaves with your hands and fold to the bottom. There also peppercorns and chopped garlic.

Now gently fold the vegetables. Strongly do not press to each other.

Now prepare the marinade (pickle - as you like). In a saucepan, boil some clean water and throw in salt and sugar. Cook for 5 minutes and quickly fill our "quickened".

Close and remove to "good times." After 2-3 days we try and treat all households.

  Lightly salted cucumbers with garlic and instant greens on mineral water

Another interesting recipe for little pickles is on mineral water with gases. And this is also a quick way. And the fruits are crispy and tasty.

Products

• Fresh cucumbers - about one kilogram,
• Garlic - 4 cloves,
• Greens - horseradish leaf, 3 - cherries, a bunch of dill,
• Large salt - two tablespoons,
• Black Pepper Peas,
• Mineral water (mineral carbonated water) - 1.5 liters.

Recipe with mineral water

Just like in other recipes - we cook vegetables first. We clean, wash, cut off the ends.

All green down containers for pickling. Top fruit.

Stir the salt in a glass of mineral water and pour. If the mineral water is already salty, then add less salt.

Close and leave to soak for one or two days.

By the way, I have proven tasty recipes for other vegetables:

1. Bell Pepper Lecho - Yum Fingers - 11 Honey Recipes

  Lightly salted cucumbers with garlic and instant greens with tomatoes

And now we will add a small twist - we will add tomatoes to our main products. Put all the summer vegetables in one "batch" salted. For one thing and check what the taste of salted tomatoes.

There are also several options for manufacturing: dry in the package and with the pickle in the bank. Only for the preparation in the package, we will need small tomatoes - varieties of "Cherry", in order to quickly salted. When used in the bank rather ordinary greenhouse varieties. The difference is that the fruits were not large.

The composition for the recipe in the package

• Cucumbers - half a kilo
• Cherry Tomatoes - 300 grams,
• Garlic - 2 cloves,
• Greens - in the form of a sheet of horseradish and a bunch of dill,
• Salt - 1 table. spoon,
• Ground black pepper,
• Sugar - an amateur.

Pickling dry

We take cucumbers not big, rather small. With tomatoes, everything is clear - much smaller than Cherry.

Greens and garlic finely chopped and in a bag of vegetables. Salt and sugar, and pepper. Shake up about fifteen times and temporarily in the fridge.

The next day, if absolutely unbearable, then after 20 minutes, and it's better for a day - open the bag and try - or rather enjoy the crispy light-salted cucumbers and strong tomatoes.

And here is the video:

For you, I got another great recipe for a few solo cucumbers - in Hungarian with vinegar. I myself drink the pickle from the fermentation process just like that - I like it that way - a bit sharp.

Ingredients

• Small cucumbers,
• Horseradish - root
• Dill,
• Rye bread - a piece,
• Salt,
• Vinegar.

How to cook salted cucumbers in Hungarian

Wash vegetables and dry. The tips are cut, and the fruit is notched along the length. So quickly salted.

Finely chop the dill and horseradish root.

We put cucumbers in layers in a jar, sprinkling with horseradish and dill. Top slice of rye bread. And on bread 5 drops of table vinegar.

Cooking brine in proportion 1 liter - 1 tablespoon of salt.

Pour the pickle into the jar and cover the top with a saucer. Clean in a warm dry place.

The next day you will notice that our pickle has darkened. But do not worry - everything is in order. He will be brightened by the third day. That's when our salting will be ready finally. It's time to try!

Now the video recipe marinating from Soviet times, when only in Hungarian were sold:

And this is not all the recipes for quick cooking of salted cucumbers. If you add at least one more ingredient to each of them, you get a different taste, different sensations.

And you can make crispy cucumbers on vodka, with honey, spicy, with mustard, with olive oil, with apple and others ...

All because of your fantasies and possibilities.

Enjoy your meal!

Lightly salted cucumbers - a great cold snack, which is combined with any dishes. The ease of making the marinade and the amazing taste have long conquered the hearts of the inhabitants of not only the CIS countries, but also many others.

I think you will agree with me that such a crispy dish is perfect for a festive table (especially for strong drinks), and for everyday as a supplement to the main dish for lunch or dinner.

Do not count the number of marinades and recipes, and I can not describe them all, but I will try to tell you the main nuances and tips in this article. You need to understand that this is non-chop conservation. A vegetable ambassador takes a minimum of time, and any container, either a pan, a can, or a regular package can fit.

Of course, for pickling is better to choose small, hard cucumbers with pimples. But for this case also suitable and other types, for example, salad. I want to pay special attention to the amount of salt. It is indicated in recipes, but all people have different tastes, so follow your taste preferences. For example, I do not like too salty dishes, but for someone they may seem bland. In general, everything comes with experience, having tried salting yourself once, you will understand what and how much is needed. Let's get started ...

  The classic recipe for crispy cucumbers in brine for 3 liter jar

Many are wondering how to cook salted cucumbers according to the classic recipe? But the answer is simple. Traditionally, they are salted in a jar with hot pickle, and in order to be crispy, you should first soak them in water for an hour. Then the cucumbers will remain firm and juicy!

So our grandmothers salted vegetables when there were no different recipes in a package or in various containers.

We will need (for 3-liter jar):

• cucumbers - 2.5 kg;
• salt - 4 tbsp;
• inflorescences and fennel stem - 1 pc .;
• garlic - 6 cloves;
• black pepper peas - 12 pcs .;
• currant leaf - 2-3 pcs .;
• 3-4 cherry leaves;
• horseradish sheet - 1 pc.

Cooking:

If you like more spicy, you can add chopped hot peppers.

The output is a great dish on the table. Just do not be surprised if such a three-liter jar will end quickly with lightning speed, because cucumbers are so tasty that it is impossible to stop while eating them. A good quick recipe is now in your box.

  Quick recipe for salted cucumbers in a bag of garlic and dill in 5 minutes

A lot of my friends are interested in how to pickle instant cucumbers in a package. Yes, this is the fastest and easiest way that you can think of! You will spend no more than 5 minutes on preparation, then 1 hour in the refrigerator - and everything, crispy light-salted cucumbers will delight you with their taste for a long time!

We will need:

Cooking:

Generally a prescription is necessary to use a tablespoon of salt, but for me it turns out too salty. So I put 0.5 st. Spoons. You proceed from your taste preferences.

Imagine, in less than 2 hours in the fridge, you will cook incredibly tasty salted cucumbers! By the way, the package can be any, as long as it is airtight. But best suited such as in my photo. It is very convenient to use.

  How to make salted cucumbers in mineral water quickly and tasty?

Cucumbers, frozen in mineral carbonated water, are very, very elastic, all their juice remains inside. Juicy and crunchy, you will even have nothing to put in the fridge after the first serving, how tasty they are!

We will need:

Cooking:

If you do not have seasoning for salting, then it does not matter, it can be replaced by adding pepper, bay leaves, horseradish leaves, currants.

Cucumbers in cold brine are most often prepared from ordinary water from a filter or from a tap. For those who do not want to use such water there is an alternative - mineral water. Having tried it once, you will hardly want to experiment with other recipes.

  Video, how to salt cucumbers in a jar in cold water with sugar so that they are crispy

Many housewives prefer cold pickle, in the preparation of which also has its own secrets. For example, this recipe with sugar, which makes our cucumbers richer in taste and crispy. I propose to view the video, and then you definitely will not have questions about the cooking process.

We will need a 2-liter jar:

• cucumbers - 1.5 kg;
• salt - 2 tablespoons;
• sugar - 1 tbsp;
• dill - 20 g;
• garlic - 10 g;
• hot pepper to taste.

Cooking:

  Salted cucumbers in a pan with hot pickle according to the classic recipe

For some, the ambassador in a saucepan is more convenient than in a can. Currant leaves and horseradish make the surface of cucumbers shiny and beautiful. Well, the taste is, of course, unsurpassed, fragrant and very fresh.

We will need:

Cooking:

As you can see, everything is very simple: put all the products in a pan and poured marinade. Everything, nothing more is required of you, and the snack will be ready the very next day. Well, not a fairy tale?

  How to cook at home instant cucumbers with garlic and greens with cold pickle without horseradish?

Fast cooking is a very reasonable name for salted cucumbers. According to this recipe, they will be ready in a day, which is fast enough. And the process itself is very fast, it takes very little time to prepare the products.

We will need:

Cooking:

As you can see, pickled cucumbers are ideal for novice chefs. There is nothing difficult in their preparation, and you will spend very little time. But the result is amazing!

After our snacks are ready, store them in the refrigerator. It is advisable to eat within a week. But, I think, this information will not be necessary for you, since such a snack flies away from the table in the first place!

Enjoy your meal!

Approximately 7 thousand years ago, people began to eat cucumbers. In various sources, you can find several assumptions about where this vegetable came from:

• some scientists believe that the Egyptians were the first to eat it;
• other researchers are confident that cucumber came to us from India.

Salting cucumbers is quite simple. Even a young housewife can handle it without any problems This article presents the recipes for the most delicious and easy to prepare vegetables. Often they are passed down from generation to generation as time-tested and loved by all family members. Salt tasty vegetables quickly and simply help time-tested recipes presented below.

Some common points for all methods of cooking salted cucumbers

To get crispy cucumbers that will surprise not only family members, but also guests with their unsurpassed taste, it is useful to familiarize yourself with the secrets described in this article. The knowledge gained will help avoid common mistakes that inexperienced hostesses often make.

Which cucumbers are best suited for salting

• preference should be given to strong fruits of medium size;
• if you choose small vegetables, they will be over-salty, while larger fruits in sufficient quantities will not have time to salt out;
• it is better to pick the fruits straight from the bed early in the morning, thus, in a “live” state they will last for another 2 hours;
• before cooking, the fruits are soaked at least 4 times in water in order to make them more crispy and acquire proper elasticity;
• in order for the fermentation of salted cucumbers to take place according to all the rules, they should be stored in a fairly dark place.

What salt to choose

• coarse salt is considered the most beneficial for the human body;
• preference should be given to rock salt, because this option is optimal for any type of workpiece;
• if you choose a different type, the fruit will be softened as a result, which will adversely affect the taste of the finished product.

What water to use

• when preserving this moment, it is important to pay special attention, since sometimes the water may be completely unsuitable for salting crispy cucumbers;
• spring water is ideal, but, unfortunately, not all housewives have the opportunity to use it in the process of preserving vegetables;
• an alternative to spring water will be water collected from a proven well;
• if the options suggested above are not suitable, then you should use filtered or bottled water purchased in the store.

Selection of dishes for preservation

• glassware is the best option for any workpiece, its only drawback is fragility;
• the good alternative will be the ware made of high-quality ceramics or enameled;
• in aluminum dishes it will not be possible to cook tasty and crunchy fruits due to the fact that this material undergoes oxidative processes.

What herbs will give salted cucumbers unsurpassed taste and aroma

• horseradish plays a special role in salting vegetables, since it is thanks to him that the fruits acquire proper elasticity;
• the use of currants and dill makes lightly salted cucumbers crisp, these spices are filled with fruits with a peculiar taste and smell;
• without black and sweet peas, as well as bay leaves, do not cook tasty salted cucumbers, but it is important to remember that these ingredients should be added exclusively to the hot pickle;
• an unusual taste gives garlic to vegetables, besides it possesses unsurpassed disinfecting properties;
• depending on individual taste preferences, you can use other seasonings and herbs loved by each hostess and her family members.

It is important to know

The use of a large number of herbs and spices to create an original taste and smell significantly reduces the classic flavor.

And some more tips from experienced housewives

1. Midsummer is the best preparation time for pickling cucumbers.

2. Preference is to give enough hard varieties of vegetables.

3. To choose fruits of the small size on which there are many pimples.

4. To select cucumbers of the same size so that they evenly absorb salt.

5. If the vegetables are different in size, then the small ones will become salted, and the large ones will be under-salted.

6.If you use cold pickle, the cucumbers will be ready only after 3 days.

7.If you take hot water during cooking, the fruits will be ready the next day.

8. The most crunchy cucumbers will be, in the preparation process of which spring water was used.

9. Before pouring the brine, the vegetables should be soaked in water for several hours.

A few simple and tasty salting recipes:

  Recipe with garlic and dill in a pan

What is required:

• 2 kg. fresh cucumbers;
• 3 liters of water;
• 3 tbsp. spoons of salt;
• 2 bunches of dill;
• 16 cloves of garlic;
• 2 tbsp. spoons of table horseradish;
• 2 tsp of coriander.

Salting process

1. Pour the vegetables with cold water. Wait for some time to soak them.

2.To prepare brine, mix one liter of water with one tablespoon of salt, boil.

3. Put dill, a few leaves of fresh or ready horseradish, finely chopped garlic on the bottom of the pan.

4. Put the washed cucumbers.

5. From above lay the remaining dill and cover coriander seeds.

6.All pour hot pickle.

7. Cover with a plate.

A day later, you can eat cucumbers. Store in brine.

  Lightly salted cucumbers in the pan

Those who have cooked cucumbers at least once according to this recipe have been using it for many years and are happy to share its secrets with the best girlfriends. And this is not surprising, because cooked in this way, the vegetables are very tasty and crispy, as many people love.

For cooking, you can use any convenient dishes, but more often the housewives prefer the pan, as it is convenient to cook in large portions. Large capacity is also practical because such cucumbers are eaten very quickly.

This recipe is known to many experienced housewives, as it is considered a classic. It has been tested for more than one decade, so there is no reason to doubt the high quality of the prepared vegetables. It makes no sense to make changes to its recipe, since the number and composition of ingredients is thought out so carefully that, having tried such light-salted cucumbers, no one wants to change something in the process of cooking.

Many housewives like this recipe because it is very simple. In a short time, tasty and crunchy cucumbers are obtained. The very next day you can enjoy unsurpassed taste and aroma.

What is required:

• the number of cucumbers to take so that they fit into the container in which you will salt them;
• 3 sprigs of dried dill;
• 4 cherry leaves;
• 5 black peppercorns;
• 1 bay leaf

For the preparation of brine will need 1 liter of hot water and 1 tablespoon of salt with a slide.

How to salt

1. Prepare all ingredients. Fruits can be selected in various sizes, which are in stock.

2. Two liters of brine will require approximately one kilogram of cucumbers.

3. Fresh cucumbers are thoroughly washed, soaked in cold water, if they have been lying for a long time before. Cut off the tips of the fruit so that they quickly pickled. Make cuts on the fruit. Wash the rest of the ingredients.

4. Greens are placed on the bottom of the pan. Do not forget about bay leaf and black pepper peas.

5. Fill the container to the top with cucumbers, add salt and pour water, taking into account the volume of the saucepan. For example, if the volume of a tank is two liters, then two tablespoons of salt will be needed. A three-liter pot will require three tablespoons of salt. Top with cold water.

6. The recipe is simple because you do not need to separately prepare the brine. In a saucepan, salt and so evenly dissolved.

7. The same set of greens and spices that were placed on the bottom of the container is put on top.

8. It is not necessary to close the pot tightly; a simple lid of a suitable size will suffice.

9. Store in the kitchen at room temperature for a day.

10. After cooking, put in the refrigerator.

If you pickle cucumbers for this recipe at lunch today, you can already try them the next day. Do not forget to put stored in a cold place, so they will be much tastier.

  Lightly salted cucumbers without pickle

To cook salted cucumbers for this recipe, it will take no more than 15 minutes. And their taste and aroma will delight everyone. The secret of such cucumbers lies in the fact that salting does not have to prepare brine. Not once he will help out housewives as the fastest way to cook crispy salted cucumbers. Fruits are cooked for 4 hours at room temperature. After cooking, they should be removed in a cold place.

For one kilogram of cucumbers you will need:

• 1 tbsp. salt spoon;
• 1 bunch of dill;
• 5 cloves of garlic.

Sequence

1. Prepare all the ingredients.

2. Wash the dill. Finely chopped.

3. Cut the tips off the cucumbers from two sides.

4. Place a washed and chopped herbs and spices on the bottom of a tight plastic bag, add salt.

5. Last but not least put cucumbers. Shake a few minutes so that all ingredients are evenly mixed.

6. Firmly tie the package. To increase the tightness, you can use another package.

7. Send the contents to the fridge. After about 7 hours, salted cucumbers will be ready.

  Grandma's recipe

"The taste of childhood" ... The expression is familiar to everyone, because it is this taste that remains in memory for many years. Below is a simple recipe for delicious salted cucumbers, which are not difficult to prepare and will not take a lot of time and effort. Having prepared such cucumbers once, you will use this recipe for more than one year.

It will take:

• 1 kg. fresh cucumbers;
• 2 tbsp. spoons of coarse salt;
• 1 tsp sugar;
• 1 liter of water;
• herbs and spices:
• dill umbrellas - 5 pieces,
• black pepper peas - 7 pieces,
• red hot pepper - 1 pod,
• 1 sheet horseradish,
• bay leaf - 2 pieces,
• currant leaves - at will,
• garlic - 4 cloves.

How to cook

1. Before cooking, the fruit is soaked in water for 5 hours.

2. They pick cucumbers from two sides; large fruits are cut in half.

3. Boil water, add sugar and salt to it, allow to cool.

4. At the bottom of the ceramic or enamelware put first greens, then - pepper. Garlic, at last, if it is young, you can put it in a container together with the stems.

5. From above densely stack cucumbers.

6. Last but not least, dill umbrellas are put in the dishes.

7. Fill with cold brine, press down with a plate or lid of a suitable size.

Video recipe:

Enjoy your meal!

  The most crispy salted cucumbers

When the cucumber season is in full swing, this recipe will be more than ever. Not only family members, but also guests will appreciate it, especially if you serve them to the table with new potatoes. The presented recipe is also perfect for salting vegetables for the winter.

What is required:

• water;
• small cucumbers;
• stone non-iodized coarse salt;
• several leaves of currant, horseradish, cherry, fennel umbrellas.

Cooking secrets

1. Carefully wash the fruit, trim the ends on both sides.

2. Cut large cucumbers into several pieces so that they evenly absorb the salt.

3. Place cooked and washed greens on the bottom of the pot.

4. Fill the container tightly with cucumbers by half.

5. Then put another layer of green.

6. The last layer - cucumbers to the edge of the pan.

7. Fill the container with pre-boiled brine and cooled to room temperature. To make it, you will need to mix two tablespoons of salt with one liter of water.

Simplified version

1. Salt is poured into a saucepan and poured with hot water in the same proportions, carefully shaking the brine formed so that the fruits are evenly salted.

2. Cover the pan with a lid, let it stand for a day, then store in the refrigerator.

  How to quickly pickle cucumbers in the package

If you need to quickly pickle cucumbers, then this recipe will be a real find.

The list of ingredients at the rate of 1 kg. cucumbers:

• 1 tbsp. salt spoon;
• 1 tsp sugar;
• 4 cloves of garlic;
• 2 bunches of dill.

For this recipe, it is better to take small-sized vegetables so that their length does not exceed 15 cm. Thoroughly wash the fruits, shake off the water from them, put them in a strong plastic bag. Add all the ingredients, mix for a few minutes. After 5 hours you can enjoy fragrant cucumbers.