Instant crispy cucumbers. Recipe for lightly salted cucumbers "Fragrant"

15.08.2019 Grill menu

Lightly salted cucumbers are one of the main dishes on our table in summer.

Classic, quick, spicy, with apples, mustard, chili and even ginger - choose the recipes to your taste!

How to salt cucumbers: 7 main rules

1. Choose small cucumbers of the same size with thin skin and pimples - these are the most suitable for pickling.

2. If the cucumbers have wilted a little, soak them in cold water (possibly with the addition of ice) for about 2 hours.

3. To make the cucumbers cook faster, be sure to cut off the ends or make cuts.

4. To make the cucumbers crispy, do not tamp them too tightly.

5. For a more even salting, it is better to put the cucumbers in the container vertically.

6. Salt is better to take the usual coarse stone. Iodized salt is not suitable as it can soften the skin.

7. Lightly salted cucumbers should be kept in the cold for 2-3 days.

Quick pickled cucumbers in a bag

This recipe will come in handy precisely when salted cucumbers need to be prepared urgently.

Ingredients:
1 kg of cucumbers
5-10 cloves of garlic
1 bunch fresh dill
1 tbsp. a spoonful of salt without a slide

How to cook quick salted cucumbers in a package:

1. Wash cucumbers thoroughly, cut off the tails.

2. Place the cucumbers in a clean food bag.

3. Add the garlic cloves, cut lengthwise.

4. Put finely chopped dill and salt in a bag.

5. Tie the bag tightly and shake well to distribute the herbs, salt and garlic evenly.

6. Leave the cucumbers in the refrigerator for 30 minutes to 5 hours. Shake the bag periodically.

See the exclusive recipe of the incomparable Lara Katsova!

Scented lightly salted cucumbers in hot brine

This method of pickling cucumbers will undoubtedly appeal to lovers of spicy but delicate snacks.

Ingredients:
1.5 kg fresh cucumbers
10-12 cloves of garlic
4 horseradish leaves
7-10 currant leaves
1 small bunch of dill
2 l of water
4 tbsp. tablespoons of salt without a slide
1 tbsp. a spoonful of allspice (it is better to use a mixture of peppers)
2 teaspoons of clove buds
4-5 bay leaves

How to cook scented lightly salted cucumbers in hot brine:

1. Wash the cucumbers and cut off the ends, cut the garlic cloves lengthwise, thoroughly wash the leaves of horseradish, currant and dill.

2. Place half of the horseradish and currant leaves on the bottom of a clean saucepan.

3. Lay out the cucumbers, sprinkling with chopped dill and garlic.

4. Pour water into a separate saucepan, add salt, pepper, cloves, bay leaves. Bring to a boil and remove from heat.

5. Pour pickle over the cucumbers and cover.

6. When cool, put in the refrigerator.

7. After 24 hours, sweet-scented cucumbers are ready.

Lightly salted cucumbers with mustard and chili

Thrill-seekers will appreciate these lightly salted cucumbers. And do not forget to take them with you to the nature to barbecue or grilled sausages!

Ingredients:
1 kg of fresh cucumbers
8-10 cloves of garlic
1-2 peppers
1 small bunch of dill
1 teaspoon coriander seeds
1 teaspoon of cumin
1 liter of water
1 tbsp. a spoonful of salt without a slide
1 teaspoon mustard powder
2 tsp vinegar 9%

How to cook lightly salted cucumbers with mustard and chili:

1. Wash the cucumbers and cut off the ends, cut each garlic clove lengthwise, cut the chili into rings.

2. Place the cucumbers in a clean saucepan or jar, shifting them with dill, garlic, chili, coriander and cumin.

3. Add salt to water, boil, remove from heat and stir mustard powder and vinegar.

4. Pour cucumbers with the resulting brine, cool and refrigerate for 1-2 days under a lid.

Lightly salted cucumbers with apples

An incomparable recipe! Apples turn into a great snack, while cucumbers are infused with characteristic apple notes. What you need for a salad, and a bite, and just crunch on a warm summer evening while talking in a summer cottage.

Ingredients:
2 kg of cucumbers
4 large sour green apples
4 horseradish leaves
6-8 currant leaves
1 bunch of dill
8-10 cloves of garlic
1 liter of water
2 tbsp. spoon of salt

How to cook lightly salted cucumbers with apples:

1. Cut off the tips of the cucumbers, cut the apples into quarters, removing the core.

2. Put the cucumbers and apples in a clean saucepan or jar, shifting with horseradish and currant leaves, dill and garlic.

3. Add salt to water, boil and pour into cucumbers.

4. Cool and refrigerate for 1 day.

Lightly salted cucumbers with ginger

Ingredients:
5-6 large cucumbers
2-3 cm ginger root
1 tsp salt
3-4 teaspoons of sugar
1 tbsp. a spoonful of vinegar 9% *

* Salt, sugar, and vinegar are best added to suit your taste. You can add seasonings to cucumbers gradually, tasting the brine.

How to cook lightly salted cucumbers with ginger:

1. Cut the cucumbers into slices or long strips with a vegetable peeler. Curly knives can also be used for slicing. If you don't want to make a salad, trim off the ends or cut them in half lengthwise.

2. Rub the ginger root on a fine grater.

3. Combine cucumbers with ginger, add salt, sugar, vinegar and mix.

4. Transfer to a clean food bag and refrigerate for 1 to 10 hours.

Lightly salted cucumbers are the pride of any housewife. They are perfect to serve with boiled potatoes, kebabs, fried chicken, and any other dishes. We offer you to consider 20 excellent ways to cook lightly salted cucumbers, choose any you like.

Lightly salted cucumbers instant recipes

There are a lot of cooking recipes, and recently housewives have been sharing the secrets of quick salting that do not affect the taste of a popular snack. Let's talk about how to cook hot and cold cucumbers.

Lightly salted cucumbers: a recipe at home

In theory, any recipe that focuses on classic pickling can be lightened by reducing the amount of preservative to produce lightly salted cucumbers.

However, in practice, the situation is somewhat different: the way of working with vegetables, and the composition of the brine, up to a set of herbs and spices are important. The only thing that is beyond doubt is that such a dish is easier to create than traditional pickles. How to cook lightly salted cucumbers recipe for a delicious and delicate product:

Wash for a short time, just remove plaque from the skin. If the vegetable was bought in a store, brush it well;
Soak. This step is required for any cooking method, even if you plan to lightly salt the product. As a result, the cucumbers will crunch, will not lose their density during storage;
Pour the ingredients with brine;
Lay the oppression on top. In some salting methods, this step is omitted.

What you need to make crispy cucumbers

The simplest recipes, besides cucumbers, salt and water, do not require anything, but even these 3 ingredients can be completely different and give different results in the process. Try to match them like this:

Instant Salted Crispy Cucumbers Recipe

Do not use iodized salt. It is also better not to take the sea one. The most delicious cucumbers can be salted under ordinary rock salt with large granules. If you take a finely ground product, the vegetables will become softer every day, they will stop crunching;
Classic pickling of cucumbers allows you to use the main product of any size. If you are guided by a quick recipe, you need to take the same cucumbers (preferably small);
The best lightly salted cucumbers come from varieties that have a thin skin and pronounced pimples.

Salting options for crispy cucumbers

Hot;
Dry ambassador;
Cold.

Crispy pickled cucumbers - a simple recipe

Let's figure out which of them is considered the fastest and will not affect the crunchy properties of the cucumbers. Let's talk about secrets, as they are very important in the cooking process:

For crispy lightly salted cucumbers, cut the fruit into halves and quarters and make punctures with a fork;
In order for the cucumbers to turn into lightly salted as quickly as possible, choose small vegetables, not large ones;
Two hours before cooking, it is better to put the cucumbers in clean cold water, so they will keep crunching;
When salting in a jar, do not tamp the cucumbers very tightly, this will affect the crisp properties;
Salting vegetables should be the same size, so their taste will be uniform;
When cooking lightly salted cucumbers in brine, you do not need to close the jar or pan tightly, disrupting the fermentation process;
The tips of the cucumbers are always trimmed before cooking.

Lightly salted cucumbers recipe in a jar per day

Using these tricks, the hostesses can easily cope with the task. When salting cucumbers in a jar, they need to be placed vertically, so they will be salted better and faster. If the cucumbers are a little wilted, place them in cold water for at least an hour.

Lightly salted cucumbers -
classic recipe

Let's start with the classic and most common recipe, according to which our grandmothers also salted cucumbers. Cucumbers can be salted both in a jar and in a saucepan.

Fresh cucumbers - 2 kg.;
Dill (umbrellas);
Horseradish leaves;
Cherry leaves;
Currant leaves;
Garlic - 4-5 cloves;
Water - 1.5 (up to 2) liters;
Salt - 2 tablespoons for 1 liter of water.

We wash the cucumbers well, cut off the ends on both sides. At the bottom of a 3-liter jar, put leaves of currant, cherry, horseradish, dill umbrellas and put the cucumbers in the jar. Be sure to put a few cloves of garlic;
Dilute salt and water in a separate bowl. For 1 liter of water, we need 2 tbsp. l. salt, and about 1.5 liters of brine will be needed for a 3-liter jar, although its amount depends on the size of the cucumbers - the smaller the cucumbers, the less brine is needed;
Fill the cucumbers in the jar with the resulting brine, close the jar with a nylon lid and leave overnight at room temperature. In the morning, you can put the jar in the refrigerator, and in the evening you can enjoy crispy lightly salted cucumbers.

In the summer and even in the fall, when September cucumbers of the second harvest ripen, you can cook them in a few minutes, without exaggeration, getting lightly salted. The long-awaited time for the first harvest is coming.

The radishes and greens have already ripened, and soon, soon we will rejoice at the first cucumbers. And I do not know a single person who would not like lightly salted cucumbers, an instant recipe will tell you how to make it delicious. Especially the first ones, long-awaited, crispy and aromatic.

Spices and additives for cucumbers

Spices and additives for pickling cucumbers

Cucumbers should be small and fresh. It is advisable to collect them from the garden right before salting. As for the water when using brine, it should be clean and better bottled or spring water. Very little of it is needed, but the quality of the water will affect the taste of the finished product. In classic recipes for making lightly salted cucumbers, the following greens are traditionally used:

Parsley;
Dill;
Cherry leaves;
Black currant leaves;
Horseradish leaves and root.

You can also add tarragon, aniseed umbrellas, oak leaves to this list. The harmonious combination will allow the hostess, experimenting, to create her own unique recipe for lightly salted cucumbers. Using even a small amount of horseradish will give elasticity to lightly salted cucumbers. They will crunch better.

As for spices, this list traditionally includes:

Garlic;
Carnation;
Hot peppers;
Bay leaf.

You can add allspice and other spices, experimenting with the tangy snack. And, of course, one cannot but talk about salt. This is the main component of lightly salted cucumbers, and a lot depends on its quality. The salt must be coarse and not iodized. It is better to use good quality sea salt, cucumbers like this. Additionally, when pickling cucumbers, you can use sour apples, cherry tomatoes, zucchini, celery and even lime.

It is also remarkable that they take very little time to prepare, and they are salted quite quickly. We hope that in this collection you will find your favorite recipe and share your impressions in the comments. And if you want to pickle cucumbers for the winter, then we recommend excellent and time-tested recipes for crispy canned cucumbers.

Many people love lightly salted cucumbers. Cucumber is a very popular vegetable in our country. They are not only widely used during the season, but are also happily harvested for future use. And one of the most popular seasonal snacks is lightly salted cucumbers, which are easy and quick to prepare, but turn out to be so incredibly delicious!

Recipe for lightly salted instant cucumbers in a bag

Lightly salted cucumbers in a bag - a quick recipe

The fastest and most popular dish in spring and summer is instant salted cucumbers. Preparing them is as easy as shelling pears, literally one or two. Such an appetizer is simply irreplaceable in nature, it goes well with baked potatoes or grilled vegetables, as well as kebabs.

Pickled cucumbers in a bag in a quick way - ingredients:

Dill - a small bunch;
Rock salt (sea salt is not suitable) - an incomplete tablespoon;
Cucumbers (small, strong, with pimples) - 1 kg.;
Basil - optional;
Garlic - a few cloves.

It is better to pre-immerse purchased fruits in ice water for a couple of hours. If they are homemade, then this stage can be skipped;
Remove the tails from both sides and check if the vegetables themselves are bitter. Cut along the entire length into four mouth-watering pieces;
Prepare two bags, put them inside each other, so that nothing accidentally flows;
Put the chopped slices there, sprinkle salt, finely chopped dill on top. Chop the garlic very finely and send it there;
It remains only to release air from the bags and tie them tightly;
Shake the contents of the bag well to mix everything evenly;
Leave it in the refrigerator for an hour. During this time, you need to shake the contents of the bag 2-3 times for a better taste;
As a result, in an hour you will have the most crunchy cucumbers in the world.

Few can resist the crunch and aroma of lightly salted cucumbers, this appetizer is adored by everyone who is not indifferent to this vegetable. And housewives who know how to cook it deliciously always receive a lot of compliments. With the recipes that we have collected in this section, you can learn how to cook very tasty lightly salted cucumbers, and experienced housewives will learn new ideas for making such a popular snack here. Today, you can cook lightly salted cucumbers in various ways:

In the package;
In a saucepan;
In the bank;
With garlic;
Fast food.

As a rule, the ripening season in our beds of fresh cucumbers begins in June. They are eaten fresh, in salads and certainly salted. Despite the simplicity of traditional recipes, the preparation of crispy lightly salted cucumbers is a whole art. Someone likes spicy cucumbers, someone, on the contrary, does not tolerate a lot of spices.

Lightly salted cucumbers recipe for instant cooking in a saucepan

Lightly salted cucumbers in a saucepan - instant recipe

A great option for those who want to quickly pickle cucumbers. If you pickle cucumbers in the evening, then in the morning you can already taste them. Lightly salted cucumbers recipe with garlic and dill in a saucepan.

Pan recipe 1

Dill (umbrellas);
Fresh cucumbers - 1 kg;
Horseradish leaves;
Garlic - 6-7 cloves;
Black peppercorns;
Hot peppers;
Water - 1 liter;
Salt - 2 tablespoons for 1 liter of water;
Sugar - 1 tablespoon

Put greens at the bottom of the pan - horseradish and dill leaves. Cut a couple of hot pepper slices. Cut the garlic cloves in half and put some of them on the bottom of the pan;
Put fresh cucumbers on the greens (be sure to cut off the tips). Cover the cucumbers with dill and horseradish herbs and add the garlic again. Pour in black peppercorns if desired. By the way, I read in one recipe that black pepper produces soft cucumbers. Nevertheless, I definitely put pepper and the cucumbers are crispy;
We dilute salt and sugar in hot boiled water, stir until they are completely dissolved;
Pour the cucumbers with the resulting brine, put a few leaves of bay leaves on top. Make sure that the brine covers all the cucumbers. We put the saucepan in a cool place. After the brine has cooled, it is advisable to transfer the pan to the refrigerator.

Pan Recipe 2

Cucumbers of about the same size (so that they absorb salt evenly) - 2.5 kg.;
Allspice peas;
Spicy herbs to your taste;
Salt (in no case iodized) - 3 tablespoons;
A small head of garlic;
A little black peppercorns.

Another option is how to salt cucumbers in a simple way, but we will make it in a saucepan. An enamelled pan will do, but by no means an aluminum one;
Soak cucumbers in water for at least two hours (the water is as cold as possible);
Cooking spicy herbs for pickling - dill with umbrellas, currant leaves and horseradish. It needs to be cut quite coarsely. Don't forget about garlic, you can't do without it! Put herbs and garlic without any recipe, as much as you want;
We get the cucumbers out of the water, rid them of the tails. You can optionally make cross-shaped cuts along the edges - this way they will be salted faster;
The next secret, the color depends on it. If you pour it with cold brine, the color will be very bright. But the hot brine will salt our appetizer much faster, but it will change color to a pale green, more likely even emerald. The choice is yours - if you want a quick dish with a pale color - salt in hot brine. And if you want a bright color - use cold brine, but you will have to wait at least three days;
We alternate green tea and cucumbers in a saucepan - there should be greens below, vegetables on it, again herbs and again vegetables. Cover with spicy herbs on top;
Sprinkle pepper and chopped garlic;
As for the cold brine, everything is clear here - stir the salt in the liquid and fill the contents of the pan;
Pour salt into hot water (two tablespoons of salt per liter of water). Pour the contents of the pan, cover with an inverted plate and cover with a jar with a roll or other load on top.

Boiled potatoes, poured fragrant oil or sour cream on it. Instant pickled cucumbers were sent to their company. Very tasty, and what could be more appetizing and faster! The main thing is to salt these same cucumbers correctly, there are secrets here. Let's talk about them if you are a lover of lightly salted cucumbers. By the way, quick lightly salted cucumbers are obtained very well even from greenhouse counterparts.

So, you can take your soul away in any season, even in winter. This is a delicious aromatic appetizer, which is one of the first to be created from the fresh harvest. Such preservation is the basis of savory salads and pickles.

The calorie content of the product does not scare women, since it is minimal and completely covered by high benefits. All this is about lightly salted cucumbers, easy to prepare and appetizing even after eating. How to cook and make them lightly salted?

Lightly salted cucumbers quickly

Instant lightly salted cucumbers - recipe

If guests are on the doorstep and do not have enough snacks, it doesn’t matter. There is an excellent and quick recipe for lightly salted cucumbers in a very short time, so that you have time before the guests arrive. In this recipe there will be no exact amount, we cook cucumbers "by eye". We cook cucumbers without pickle.

Fresh cucumbers;
Salt;
Dill greens;
Garlic;
Chili pepper dry.

Finely chop the dill and sprinkle it with a little salt so that it is soaked and juicier;
We clean a few cloves of garlic;
For cucumbers, cut off the tips on both sides;
Cut the cucumbers in half or, if you need a very quick snack, into 4 parts. We put cucumbers in a salad bowl;
Sprinkle each layer of cucumbers with salt at random, squeeze the garlic passed through a press on top and sprinkle with chopped dill. So we lay all the cucumbers in layers, sprinkling with salt and sprinkling with garlic and dill. Optionally, add chopped dry hot chili pepper for pungency;
We cover the salad bowl with a lid and shake the entire contents well so that all the ingredients are well mixed. You can serve it right away, or you can cover it with foil and send it to the refrigerator.

Lightly salted cucumbers - instant recipe

Lightly salted cucumber recipes - 10 recipes

This block will reveal to you the main ways of working with such home preservation. You will learn how to pickle salted cucumbers right away in a jar, what is the minimum aging time and whether it is possible to do without creating a brine.

Recipes proven by thousands of housewives are convenient for the ability to vary additional components, therefore, by writing them down in your book, you can easily customize any method for yourself.

Recipe 1 - Quick lightly salted cucumbers

Lightly salted cucumbers instant recipe

This method uses a bag or bag in which you can salt very small cucumbers (gherkins) in a matter of minutes. If you've been wondering how to quickly make lightly salted cucumbers without negatively affecting their density and color, this option may be perfect for you. The appetizer is worthy of the main spread of any culinary magazine: in the photo and in life it looks amazing!

Vegetable oil - 1 tsp;
Cucumbers - 3-4 pcs.;
Mint leaves;
Salt - 1/2 tsp;
Ground black pepper;
A clove of garlic.

Chop the washed cucumbers into circles;
Mix oil, chopped garlic, mint and pepper;
Combine all ingredients, transfer to bag / jar. Salt;
Shake vigorously for exactly 3 minutes.

Recipe 2 - Pickled cucumbers in a package with garlic

Lightly salted cucumbers in a bag with garlic - recipe

The general technology is similar to the one described above, but several flavoring ingredients have been added. The finished product is good for salads. Additionally, the salting time has been reduced to 3 hours thanks to some simple steps. How to make lightly salted cucumbers recipe for instant garlic? Study this recipe and try to repeat the algorithm.

Salt - 1.5 tablespoons;
Broken bay leaf;
Garlic cloves - 4 pcs.;
Horseradish root;
Small cucumbers - 10-12 pcs.

Cut the washed cucumbers longitudinally - due to this, they will be salted for only a few hours;
Add pieces of garlic, chopped horseradish root, bay leaf;
Pour everything into a bag, salt, tie. Shake several times.

Recipe 3 - Lightly salted cucumbers with vinegar

Lightly salted cucumbers with vinegar - recipe in a saucepan

The appetizer obtained as a result of working according to this method has a delicate spicy taste, and the preservation itself proceeds faster than usual. For lightly salted cucumbers with vinegar, you can take traditional spices and herbs, or even almost completely do without them. It is advisable to use small jars, be sure to sterilize before use.

Bay leaf;
Fresh cucumbers;
Water - 3 l.;
Horseradish root;
Vinegar - 2 l.;
Cherry leaves;
Sugar - 4 tablespoons;
Salt - 2.5 tablespoons

Warm the vinegar in a saucepan, but do not let it boil;
Chop the washed cucumber on a fork, dip in vinegar, stand for a minute or a half. Transfer directly to the bank;
Repeat the previous step for all cucumbers. You can lay them in portions and catch them with a slotted spoon - this will be faster;
Add chopped horseradish, lavrushka, cherry leaves;
Make a standard brine, boil, pour into jars;
As it cools down you can eat .;

Recipe 4 - Hot salted cucumbers

Hot salted cucumbers - recipe

The main advantage of this method is fast work. However, the bright green shade of the skin will be lost, so housewives who are interested in the aesthetic component of the dish rarely resort to this recipe. If this does not bother you, and taste plays a more important role, learn how to hot salt salted cucumbers. The range of herbs listed below can be varied.

Cucumbers - 1 kg.;
Hot pepper pod;
Horseradish leaves;
Tarragon stalks;
Head of garlic;
Sprigs of garlic - 3 pcs.;
Water - 1 liter;
Salt - 1 tablespoon

Boil water, add salt there. Professionals advise making the amount of brine equal to the volume of the cans. You will have excess fluid, but this is easier than trying to calculate the remainder;
Rinse the greens, tear with your hands. Chop the garlic, do not grind;
Scald cucumbers, washed and devoid of tips, with boiling water, lay on top of the greens;
Add chopped pepper pod;
Pour boiling brine, put oppression on top;
Lightly salted cucumbers according to the recipe are ready. Bon Appetit!

Recipe 5 - Lightly salted cucumbers in a package

This is the easiest way to prepare an instant snack. Lightly salted cucumbers in a package are otherwise called "dry", since there is no need to make pickle for them. The disadvantage of the recipe is the impossibility of preservation for the winter and in large volumes. The resulting dish must be eaten immediately; it can be stored in the refrigerator for only 3-5 days.

Sweet peas;
Cucumbers - 7-9 pcs.;
Coriander grains;
Salt - 1 tablespoon;
Sand - 1 tsp

Make several cuts on the surface of the cucumbers;
Put them in a bag, add the rest of the ingredients;
Rub carefully with your hands to make sure that the spices and salt / sugar are evenly distributed over the cucumbers;
Tie the bag, leave it in the kitchen. After 10-11 hours you can eat.

Recipe 6 - Lightly salted cucumbers with cold water

Lightly salted cucumbers in a jar in cold water

The reason for the low popularity of this method of creating a fragrant snack is the time spent on its preparation. It is infused in a bank for about a couple of days, but if desired, it can be stored for several months if it is rolled up. The recipe for lightly salted crispy cucumbers with cold water looks simple, does not require careful study of step-by-step instructions with a photo.

Currant leaves;
Cucumbers - 1 kg.;
Garlic cloves - 3 pcs.;
Dill sprigs;
Water - 1 l.;
Salt - 1 tablespoon

Spread the herbs and cucumbers over the bottom of the short sterilized jar. Above must necessarily lie a layer of dill and leaves;
Pour salt into cold water. Allow to dissolve;
Pour the contents of the jar with this liquid. Without covering, leave lightly salted cucumbers in the room;
When foam begins to appear, eliminate it, and move the workpiece to the refrigerator.

Recipe 7 - Lightly salted cucumbers for the winter

Cucumbers for the winter - lightly salted cucumbers in a jar

This differs from the previous methods in the increased storage time of the workpiece and the unusual way of working with the product. You do not have to use several containers and then thoroughly wash them. How to make salted cucumbers recipe in a jar? Professionals advise taking a large container - 2-3 liters. There is no need to use oppression in this recipe.

Head of garlic - 1/2 pc.;
Dried dill;
Cucumbers - up to the shoulders of a 3 liter can;
Coarse salt - 3 tablespoons

Fill a well-washed jar with chopped garlic and dill torn hands;
Spread the cucumbers on top;
Pour in salt;
Pour boiling water up to the jar's throat;
Close, twist the container, distributing salt. In a day, the appetizer is ready.

Recipe 8 - Lightly salted cucumbers with mustard

Lightly salted cucumbers with mustard - recipe

If you're wondering how to make a simple, familiar dish that might surprise guests and family alike, explore options for pickled mustard cucumbers. On their basis, spicy salads are obtained, but a single appetizer goes well with meat, potatoes, cereal side dishes. It is advisable to use dry, chopped mustard.

A bunch of celery;
Dry mustard - 2 tablespoons;
Cucumbers - 2.5 kg.;
Sprigs of parsley, dill;
Water - 1.7 l.;
Salt - 3 tablespoons

Rinse fresh herbs, dry, cut;
Wash a three-liter jar, fill the bottom with some greens;
Next, you need to make layers of cucumbers and leftover herbs;
Close the last row of the interlayer with dry mustard;
Make a traditional pickle, cover the contents of the jar with it. Eat every other day.

Recipe 9 - Salted cucumbers recipe with salt and sugar

Salted cucumbers recipe with salt and sugar

For some housewives, this way of working with canned vegetables is a real discovery. A key plus of salted cucumbers with salt and sugar is that they will crunch and look like from a glossy photo of a culinary magazine, even if you overexpose them when salting. How to prepare such an appetizer and what to serve it with? For guaranteed results, follow the instructions below exactly.

cucumbers - 0.7 kg.;
allspice;
sand - 1.5 tsp;
cloves of garlic;
oak leaves;
water - 1 l.;
salt - 1 tbsp. l.

Mix all the ingredients together, put in a bucket;
Pour in hot brine to which sugar has been added;
Put oppression, keep the container in a cool place for 12 hours;
After that, transfer the cucumbers to a glass container and keep in the refrigerator. Recommended to eat with pickled tomatoes.

Recipe 10 - Lightly salted cucumbers in mineral water

Salted cucumbers recipe in mineral water

This is a quick and convenient way to make a snack that will crunchy and perky. Lightly salted cucumbers recipe for mineral water can be prepared with any drink of this type, but experienced housewives advise using Essentuki and similar soft options. The set of spices and herbs is basic, varies as desired. The main advantage of this method is the speed of cooking.

Small cucumbers - 0.7 kg.;
Dill;
Mineral water - 1 l.;
A clove of garlic;
Coarse salt - 2 tablespoons

Rinse the herbs, put on the bottom of the jar;
Distribute the cucumbers very tightly on top;
Cover with leftover dill and chopped garlic;
Dissolve salt in mineral water, pour cucumbers over it;
Keep the night cold.

How to pickle cucumbers so they are crispy

Lightly salted cucumbers recipe for crispy cucumbers

Let's summarize. Water for brine is preferably filtered, well, or just from a bottle;
The fruits should be firm, fresh, with pimples;
Salt should not be iodized;
Add your favorite herbs and spices in any quantity;
Salting dishes should be enameled or glass;
All these tips will help you salt the most crunchy salted cucumbers - the recipe is now known to you;
And the main secret is to taste the cucumbers at any time. After all, someone loves barely salted fruits, and someone well-salted. Get the cucumbers whenever you want and enjoy them. An approximate calculation is 1-2 tablespoons per liter of water. salt. In this case, you can experiment, because, as you know, there are no comrades for taste and color. If you know these simple secrets of making lightly salted cucumbers, you can delight your friends and the whole family with a delicious instant snack all summer. Bon Appetit!

Video recipe for salted cucumbers

I have always believed that harvesting cucumbers is an occupation for the strong in spirit. But this is not about lightly salted cucumbers. The classic recipe is simple and uncomplicated, it does not require any tweaks. 20 minutes of work, and then the cucumbers are salted on their own, without exposing you to the threat of explosions, or the sad prospects of discoloration or softening. Three days and you can crunch. Although I know that there are people who want to carry cucumbers that have not yet salted from the saucepan. Yes, you understood correctly, personally I am one of them!

So, a recipe for the impatient. Lightly salted cucumbers, crispy and juicy, tasty, delicious, as if from a barrel.

Ingredients:

3 kg of cucumbers,
1.5 liters of water
3 tablespoons of salt
a bunch of dill,
1.5 heads of garlic,
10-12 peppercorns,
horseradish leaves, currants, tarragon (if you can get them).

If you have less or more cucumbers, then remember a simple formula: for 1 kg of cucumbers, 1 tablespoon of salt and half a liter of water.

Recipe for making lightly salted cucumbers

Ideally, for lightly salted cucumbers, it is desirable to have your own vegetable garden. A small such garden with an impressive garden bed, one after another, ripening cucumbers, planted around the perimeter with horseradish, dill, friendly shaking their umbrellas towards you, and, of course, currant bushes. So that all this splendor could be easily made a salting kit.

But if there is no vegetable garden, and, as luck would have it, there was not a single granny on the market selling herbs for harvesting, then you can be content with store-bought dill and garlic. Even they are able to give a great strong flavor to cucumbers.

For pickling cucumbers, ideally, it is better to choose strong and pimply. They need to be thoroughly washed and then allowed to float in a container of water for three to four hours, so that they become even stronger.

If you want your cucumbers to quickly get salted, then cut off the tips from them (although I tried not to cut and did not feel the difference).

Wash the garlic, clean it, cut the cloves into 2-3 parts. My greens.

Then we take the salting container. I have such a decent sized earthenware eggplant. But you can also use an enamel pot. We spread dill, horseradish leaf, a couple of currant leaves and a sprig of tarragon on the bottom, add a little garlic, a few peppercorns, put a layer of cucumbers on top. Sprinkle with dill, garlic and pepper. Then another layer and again herbs with spices. Until the cucumbers run out. Put the dill and leaves on top again.

Now we measure the water. Some people buy ready-made in bottles, we filter with an ordinary filter. Pour salt into the water, stir and pour the cucumbers with the resulting brine.

Put the plate on top, bottom up. We press the cucumbers so that they are all in the brine. If they still strive to stick out, then you can press down with oppression from above. For example, a bowl of stones. And cover everything with a clean towel so that dust does not fall into the cucumbers. We leave the cucumbers to salt at room temperature for three days.

Then we remove the salted cucumbers in the refrigerator. And when they cool down, you can eat.

Express method of cooking lightly salted cucumbers

If you do not want to wait three days, then there is an express method for preparing lightly salted cucumbers in just one day. It differs from the usual one only in that they are poured not with cold brine, but hot. In this case, take not 1 tablespoon of salt per kilo of cucumbers, but 2/3 spoonfuls, because cucumbers absorb more salt during the hot salting method.

I am sure that you got delicious cucumbers the very first time. Bon Appetit!

Our recipe without seaming. We store handsome men under a regular nylon lid in the refrigerator or cellar.

If you love lightly salted cucumbers, take a walk under the heading "Easy recipes" - "Homemade preparations". The fastest recipes are waiting for you. - from 15 minutes to 2 hours. And extra-crispy in mineral water - in just 12 hours.

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Ingredients for a 3 liter jar / pot

For a 3 liter jar or saucepan:

Cucumbers -1.5 kg (about the same size)
Spice leaves - 4-5 pcs. each:

Currants or cherries
Horseradish, preferably with petioles, in which all the power
Dill umbrellas, can be with chopsticks and green paws

Garlic - 4-6 cloves (adjustable to taste)
Black peppercorns - to taste

For brine:

Water - about 1.5 liters (preferably NOT chlorinated: from the pump room, spring water, settled tap water)
Salt per liter of water - 1 tbsp. a spoon with a slide
You can add sugar: for 1 liter of water - 1 tbsp. a spoon without a slide

* That is, in our recipe for 1.5 liters of water we put 1.5 tbsp. tablespoons of salt and to taste 1.5. Art. tablespoons of sugar.

The choice of salt for such recipes has nuances: see the photo below.

You can easily find the necessary greens in the markets and in large supermarkets. The set is usually called that. "A bouquet for pickling cucumbers."

How to prepare vegetables for pickling

Wash the cucumbers, fill with cold water and let stand for 1-2 hours. We wash all the leaves, measure out the salt and sugar. Clean the garlic cloves and cut them in half.

We cut off the tips from each vegetable. This will allow them to salt out faster. You can prick with a fork in several places - not deep, for the sake of damaging the skin.

How to properly place vegetables in a container.

Bookmark in a jar (wash clean with baking soda): it is desirable to make the first layer vertical and dense. Further - according to the size, as it turns out.
Place in a pot (enamel or stainless steel): also tight, but horizontally flat.

Horseradish can only be stacked on top. Divide the rest of the spicy foliage and garlic into 2 parts. One part goes to the bottom of the jar / pan. And we lay the second part of the aromatic additives together with horseradish - on top of the cucumbers.

We use all the parts in the dill and don't cut off the stalks from the horseradish leaves. They contain the most substances that are important for a crispy result.

How much brine do we need? Usually 1.5 liters of brine is enough for a 3 liter jar. If there is not enough for the selected container, we still cook according to the proportion indicated above.

Please note that rock salt can form a "dirty sediment". We filter it through cheesecloth. Or just carefully drain the salty liquid - so that the cloudy sediment remains at the very bottom.

Option number 1. How to cold salt (24-36 hours)

The result is the most colorful and crisp.

For cucumbers about 10 cm, it will take 1-1.5 days for the classic lightly salted taste. It is this recipe that gives the natural fermentation and probiotic value of a fermented product.

Cooking cold brine:

We heat half of the water and dissolve salt and sugar in it. Combine the warm salty part and the other half of the water, let it cool completely.

What we do with prepared vegetables:

Fill with cold brine, covering vegetables and leaves. We leave for 8-10 hours at room temperature- under the towel. Then we move it to the refrigerator.
After 24 hours, a great snack is ready to eat.

We store vegetables in the refrigerator. If kept in brine, the cucumbers will continue to pickle. If you get it, they will remain perfectly lightly salted. You can add fresh vegetables to the brine - as space becomes available. The brine is quite suitable for up to 7-10 days.

Option number 2. How to salt hot (8-12 hours)

The fastest option.

Such cucumbers lose a little in color and crunch, but the salting itself is faster. Already after 8-12 hours, vegetables delight with pleasant salinity.

Cooking and pouring hot brine in the proportion from the recipe above:

Add salt and sugar to boiling water and mix quickly.
Let the solution cool before pouring into cucumbers - 3-5 minutes.
Pour vegetables until covered and set the salting to cool at room temperature - for 6-8 hours.
Convenient to do at night. In the morning, you can try cucumbers.

Surely, they will appeal to those who love the most salted options. Overnight (8-10 hours) we will definitely get a decent sample of a traditional appetizer. Another 2 hours in the refrigerator for the vegetables to cool well and serve for dinner.

All the secrets of classic lightly salted cucumbers

What cucumbers to choose for pickling?

We love to visit big bazaars, where pickling varieties are easier to find. With them, our efforts are doomed to success. Distinctive features: thin skin with numerous pimples, hard flesh, usually small or medium in size (a cucumber fits in the palm of an adult).

The most popular varieties are Nezhinsky and Rodnichok. Many others are also suitable: Far East, Phoenix, Salting, Altai, Voronezh, Beregovoy, Impreso and Magnificent.

How do you prepare vegetables?

It is advisable to soak in cold water for at least 1-2 hours. You can trim the ends immediately.

How to put cucumbers in jars?

We sort by size and try to put approximately the same vegetables in the jar. Bookmark - vertical, upright. The first layer always turns out like this, then - as they enter.

Which water is best?

Better NOT chlorinated. This nuance for 200% success has been verified more than once. We were lucky to live next to the pump room.

If using tap water, let the chlorine dry out: sit for 6-8 hours.

Which container should I use?

If it is convenient for you to pickle in a spacious dish, then choose a pan - enameled or stainless steel. Volume 3+ liters.

If you want to traditionally in a jar, then a 3 liter glass and the most common caps are nylon. This recipe is without rolling. Our cucumbers will be kept cold.

How to prepare cans and lids?

We wash the cans and nylon lids with a soda brush and rinse thoroughly in running water. We do not use any detergents. They are harder to rinse off and may have a harmful chemical aftertaste in cooked vegetables.

What spices and leaves are required and why?

The standard choice of spicy additives, proven over the years, is horseradish, oak, cherry and / or currant leaves, dill, garlic. Sometimes - black peppercorns. The rest of the experiments - how it will turn out with the purchase and the mood.

Leaves of oak, currant, cherry and horseradish are responsible for the crunch. At least 2 types should be in the recipe.

For the aroma, the umbrellas (inflorescences) of dill are the strongest option. We sometimes do without them (ordinary twigs).

What else is added to lightly salted cucumbers?

Almost everything that people deal with in their breadth of residence. Grape leaves, basil, mint, cumin, oregano, hot red pepper.

An interesting alternative is obtained with an apple. You need a sour or sweet and sour hard grade like Antonovka. For 1.5 kg of vegetables, a small fruit of 100-150 g.

How to use the results of our labors deliciously?

Any cold soups, salads and snacks. To alcohol and just like that. And everyone who is losing weight will appreciate the dish with "Hurray!" Low in calories, high in benefits, and a safe richness in flavor during dietary restrictions.

We will be glad to know that lightly salted cucumbers according to the classic recipe with step-by-step photos are now more clear to you than ever. And that means you'll soon be making the perfect sample of naturally fermented pickles. Choose cold brine.

Health is delicious!

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