Lightly salted cucumbers differ in taste from fresh, salted or pickled. They look appetizing, crunchy pleasantly and are liked by almost everyone. Many housewives make this appetizer according to traditional recipes, but in these cases it takes quite a lot of time for pickling vegetables - from two to three days. There are more simple recipes, according to which the dish can be made in a shorter time. Lightly salted cucumbers with garlic and herbs fast food often turn out to be even fresher and tastier than those made by classical technology... And you don't have to wait for their readiness more than a day.

Cooking features

Salting cucumbers in a quick way with garlic and herbs is quite simple if you know the features of the technology.

• Lightly salted cucumbers can be cooked in a jar, bag, saucepan. When dry pickling cucumbers, it is important that the container can be tightly closed to shake the product. This is necessary so that spices, herbs and other ingredients are evenly distributed.
• Garlic for cooking lightly salted cucumbers can be finely chopped or passed through a press. The second option allows you to give the vegetables a more piquant taste.
• Cucumbers can be pickled whole or in chunks. The finer the vegetables are cut, the less time it takes for them to be salted.
• Salting cucumbers whole, they cut off the tips. It will not be superfluous to pierce the fruits in several places with a toothpick so that they are better saturated with brine.
• In hot brine, cucumbers saline faster, but change color, which makes them less appetizing.
• If you are hot salting cucumbers in a jar, place a knife blade under the bottom before pouring boiling water into it so that the glass does not crack.
• Cucumbers saline faster at room temperature, but immediately after the required time has elapsed, they must be refrigerated so that they do not deteriorate too quickly.
• Choose a dense package for pickling cucumbers. It is even safer to put the packages one into the other. This is necessary to cucumber juice could not leak.

It is undesirable to store lightly salted instant cucumbers for more than three days: even if they do not deteriorate, they will still lose their unique taste.

Lightly salted cucumbers with garlic and herbs, cooked in a jar

Composition (for 3 l):

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

Cooking method:

• Chop the garlic and dill finely.
• Wash the cucumbers, cut off the ends. Cut each fruit in half across, then cut each half lengthwise into 4 pieces. Divide into three roughly equal portions.
• Wash the jar with soda, dry.
• Pour pepper and a teaspoon of salt at the bottom of the jar, put bay leaf and a quarter of garlic, dill.
• Lay out one piece of cucumber. Sprinkle with a teaspoon of salt, garlic and dill, using about the same as in the first step.
• Lay out the next piece of cucumber. Sprinkle with a little salt, add half of the remaining spices to the jar.
• Put last cucumbers, sprinkle them with salt, dill and garlic chunks.
• Close the jar with a plastic lid and shake vigorously. Shake it for a long time, for 3-5 minutes.
• Leave the jar at room temperature for 2-3 hours.

After that, cucumbers can be served for dinner, watering vegetable oil... If you don't have time to eat something right away, put it in the refrigerator, store it for no more than three days.

Pickled cucumbers in a saucepan with garlic, herbs and mineral water

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

Cooking method:

• Not big size Wash cucumbers well, dry with a napkin. Cut off the ends of the vegetables. Pierce each fruit in several places with a toothpick.
• Wash greens, shake off water, let dry.
• Cut the garlic cloves into 2 pieces.
• Place horseradish at the bottom of the pan, put celery sprigs and half of the dill on it.
• Scatter garlic cloves over the top.
• Place the cucumbers as tightly as possible.
• Chop the remaining dill and sprinkle over the cucumbers.
• Dissolve salt and spices in a glass of mineral water, pour cucumbers with brine.
• Pour in the remaining mineral water.
• Place the pot in the refrigerator.

Cooked by this recipe lightly salted cucumbers will be ready for consumption in a day.

Lightly salted cucumbers with garlic and herbs, cooked in a bag

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

Cooking method:

• Wash and dry young cucumbers paper towel... Cut off the ends of the fruit, pierce the vegetables in several places with a wooden toothpick or fork.
• Chop the garlic and herbs finely. If you do not use cilantro and parsley, you need to take more dill (100 g).
• Pour garlic and herbs, salt at the bottom of the bag.
• Place the cucumbers in the bag.
• Tie the bag tightly and shake well.
• Leave in the room for 2-4 hours (depending on the size of the cucumbers). Shake occasionally to distribute the salt, garlic and herbs evenly.

After that, you can already eat the cucumbers. If they are not salted whole, but cut into pieces, then the salting process will take only 1 hour.

Lightly salted cucumbers made with garlic and herbs have a bright color, fresh taste, spicy flavor... They can be served as a standalone snack or as an addition to a side dish.

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

I'm not even saying how good they are under strong drinks - there is simply no better snack!

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

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

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

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

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

We need:

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

To fill:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Snack cucumbers cooked in a package for 1 hour

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

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

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

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

We need:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

It's so fast and simple!

Lightly salted cucumbers in hot brine overnight

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

We need:

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

For brine:

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

Preparation:

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

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

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

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

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

Tear the horseradish leaf into smaller pieces.

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

Peel the garlic and cut into thin slices.

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

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

Lay out larger copies downward, smaller ones on top. Small ones will pickle faster, and eat them faster. In the meantime, the bottom line, yes, the bottom will arrive in time.

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

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

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

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

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

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

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

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

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

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

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

Quick recipe for salting with lime and mint

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

We need:

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

Preparation:

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

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

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

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

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

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

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

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

It turned out great snack underneath and something stronger.

Therefore, when you are going to nature, take everything you need with you. Better appetizer hard to come up with!

Salted with garlic and herbs in soy sauce

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

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

We need:

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

Preparation:

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

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

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

2. Place the sticks in a saucepan or bowl.

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

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

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

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

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

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

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

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

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

Cold and fast way with mineral water

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

And you can like this, with mineral water.

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

Delicious beautiful cucumbers can be eaten the next day.

Ambassador in a fast way without losing color

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

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

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

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

We need:

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

For brine:

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

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

Preparation:

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

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

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

The top layer must be green.

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

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

5. The next day you can eat them.

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

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

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

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

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

Enjoy your meal!

Lightly salted cucumbers are truly old Russian a traditional dish... At every holiday, in almost any salad, for the first and second, in each meaningful recipe you can find these wonderful vegetables.

The hostesses have tried so many things, so many experiments and so many recipes that it is not enough to write out everything. It is necessary to dwell on the most popular and tried-and-true methods.

More often he is interested in making cucumbers not only tasty and lightly salted, but also strong and crunchy. If you follow all the salting rules, follow the recipes, then everything will work out.

Today on the menu. Lightly salted cucumbers with garlic and instant herbs:

According to any of these recipes, the very next day you can enjoy the unusually delicious lightly salted cucumbers - everyone at home will be stunned!

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

it traditional recipe in the bank. Previously, they only cooked in it. Not everyone thought of the package. But there were at least a dime a dozen cans - all preservation, pickling and salting were done only in them.

For this classic recipe you can cook lightly salted cucumbers very quickly. And not necessarily in the summer, you can also in the winter (now there are a lot of this stuff in stores). Well, in the summer - they are their own, and therefore tastier! Prepare in 15-20 minutes. And after 2 days, you can already taste these flawless salty fruits.

Today we will cook classic lightly salted cucumbers with garlic and herbs in a 3 liter jar. You can take both 1 and 2 liters - accordingly, reducing the products, corresponding to the proportions.

Ingredients

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

Recipe

The first step is to wash the fruit and dry it. Trim ends. If the vegetables are a little "tired", then they should be cheered up with very cold water. Let them stay in it for a while. Large fruits should be cut in half or into quarters.

You can whole greens (or as I do slightly shredded - so they faster juice give) put on the bottom of the can.

Next, peel the garlic cloves and cut into slices. Send it to the bank. Pepper is also there.

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

It's time to make the 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.

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

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

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

Eat this way or with a side dish - country-style potatoes are just right.

There is another way to add salt to the cucumbers in the jar - by the dry method (here it is clear that without water). It's just that all the ingredients, only crushed, are added to the jar. Divide the cucumbers in half and then into several more 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 have fresh lightly salted cucumbers ready - quickly and tasty.

It's not bad to add such cucumbers to .

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

This recipe is more similar to the previous one in a can with dry salting. It is also called classic. Because it's simple.

In order to get ready-made lightly salted cucumbers within 5-10 minutes, you need to divide each vegetable into large quantity parts. So that they can all be salted evenly.

I do it differently and save the whole cucumbers.

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 lightly salted cucumbers quickly and tasty?

Much easier. Rinse the fruit and dry. Remove the "butts" and pierce each with a fork in several places. This will help them absorb salt and dry marinade faster.

Chop all the herbs and garlic finely.

Put all the food in a bag and shake well.

Tie the bag up and place in another bag to prevent leaks.

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

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

Now watch the video recipe:

Lightly salted cucumbers in a package for 2 hours

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

With this recipe, the cucumbers turn out to be strong - keep their shape, crispy and very tasty.

Composition

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

Recipe

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

Put the greens, 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 and the remaining third on top.

IN cold water Knead the salt until it is completely dissolved. And fill the pan with this brine.

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

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

These salted fruits will become a great addition and even an ingredient in mouth-watering dishes:

All of the above recipes with brine just fit this topic. You can use like hot way salting and cold.

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

And with a cold brine, you can already eat a little sludge the next day. But still, it is better to wait and hold the fetus in solution for at least 3 days, for better salting... This makes them crispy and incredibly tasty.

The cooking process boils down to one thing: a certain amount of salt is dissolved in water proportionally, seasonings and herbs are added. So for a 3 liter jar, 3 tablespoons of salt are enough. And don't overdo it with spices.

Vegetables are not laid out tightly in a jar and poured with prepared brine.

Lightly salted cucumbers with garlic and instant herbs in boiling water

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

Ingredients

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

How to cook with boiling water

I recommend fresh fruits. Soak vegetables that have just been removed from the bush in a bowl of water. To get stronger and keep in shape. Then we delete the "Butt".

Tear the leaves of greenery with your hands and fold to the bottom. There are also peppercorns and finely chopped garlic.

Now fold the vegetables carefully. We do not strongly press against each other.

Now we are preparing the marinade (pickle - as you like). Boil clean water in a saucepan and add salt and sugar to it. Cook for 5 minutes and quickly fill in our "early ripening".

We close and clean until the "good times". After 2-3 days we taste and treat all household members.

Lightly salted cucumbers with garlic and instant herbs on mineral water

Another interesting recipe few pickles - for mineral water with gases. And it's 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,
• Coarse salt - two tablespoons,
• Black peppercorns,
• Mineral water (mineral sparkling water) - 1.5 liters.

Mineral water recipe

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

All the greens down the pickling container. Top of the fruit.

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

Close and leave to soak for one to two days.

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

1. Bell pepper lecho - lick your fingers - 11 honey recipes

Lightly salted cucumbers with garlic and instant herbs with tomatoes

And now we will add a little zest - we will also add tomatoes to our main products. Let it all summer vegetables in one "batch" they are salted. For one thing and check what the taste of lightly salted tomatoes.

There are also several production options: dry in a bag and with a brine in a can. Only for cooking in a bag we need small tomatoes - "Cherry" varieties, so that they get salted faster. When used in a bank, the usual greenhouse varieties... The difference is that the fruits are not large.

Composition for the recipe in the bag

• Cucumbers - half a kilo
• Cherry tomatoes - 300 grams,
• Garlic - 2 cloves
• Greens - in the form of a horseradish leaf and a bunch of dill,
• Salt - 1 table. the spoon,
• Ground black pepper,
• Sugar is not for everybody.

Dry salting

We take small cucumbers, preferably small ones. With tomatoes, everything is clear - much smaller than "Cherry".

Finely chop the greens and garlic and into a bag with vegetables. Salt and sugar and pepper. Shake it fifteen times and put it in the refrigerator for a while.

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

And here is the video:

I got another one for you wonderful recipe little pickles - Hungarian with vinegar. I drink the pickle obtained from the fermentation process myself just like that - I like it just like that - slightly spicy.

Ingredients

• Small cucumbers,
• Horseradish is the root
• Dill,
• Rye bread - a slice
• Salt,
• Vinegar.

How to cook lightly salted cucumbers in Hungarian

Wash and dry vegetables. Trim the ends, and cut the fruits along. So they will get salted faster.

Finely chop the dill and horseradish root.

We put the cucumbers in layers, sprinkling with horseradish and dill. On top a piece rye bread... And on the bread there are 5 drops of table vinegar.

Prepare brine in a ratio of 1 liter - 1 tablespoon of salt.

Pour the brine into a jar and cover with a saucer on top. Remove to a warm, dry place.

The next day, you will notice that our pickle has darkened. But do not be alarmed - everything is in order. It will brighten by the third day. Then our salting will be ready finally. It's time to try!

Now a video recipe for pickling from Soviet times, when only Hungarian was sold:

And that's not all of the quick recipes for lightly 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 with vodka, with honey, spicy, with mustard, with olive oil, with an apple and others ...

Everything is due to your fantasies and capabilities.

Enjoy your meal!

Lightly salted cucumbers - wonderful cold appetizerthat goes well with any dish. The simplicity of making the marinade and the amazing taste have long won the hearts of residents not only of the CIS countries, but also of many others.

I think you will agree with me that such a crispy food is excellent for both festive table (especially for strong drinks), and for everyday use as an addition to the main course for lunch or dinner.

Do not count the number of existing marinades and recipes, and I cannot describe all of them, but I will try to tell you the main nuances and tips in this article. You need to understand that this is not troublesome conservation. Vegetable ambassador takes a minimum of time, and any container can be suitable, be it a saucepan, a jar or a regular package.

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

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

Many people wonder how to cook lightly salted cucumbers according to the classic recipe? But the answer is simple. Traditionally, they are salted in a jar with hot brine, and in order for them to be crispy, they must first be soaked in water for an hour. Then the cucumbers will remain firm and juicy!

Our grandmothers so lightly salted vegetables, when it was not yet different recipes in a package or in all kinds of containers.

We need (for a 3-liter jar):

• cucumbers - 2.5 kg;
• salt - 4 tablespoons;
• inflorescences and stem of dill - 1 pc .;
• garlic - 6 cloves;
• black peppercorns - 12 pcs.;
• currant leaf - 2-3 pcs.;
• cherry leaf - 3-4 pcs.;
• horseradish leaf - 1 pc.

Preparation:

If you like it sharper, then you can add chopped hot pepper.

The output is great dish on the table. Just do not be surprised if such a three-liter jar runs out with lightning speed, because the cucumbers are so delicious that it is impossible to stop while eating them. Good recipe instant cooking is now in your piggy bank.

A quick recipe for lightly salted cucumbers in a bag with garlic and dill in 5 minutes

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

We will need:

Preparation:

In general, according to the recipe, you need to use a tablespoon of salt, but it turns out too salty for me. So I put in 0.5 tablespoons. You proceed from your taste preferences.

Imagine, in less than 2 hours in the refrigerator, you will cook incredibly delicious pickled cucumbers! By the way, the bag can be anything, the main thing is that it is airtight. But the best fit is the one in my photo. It is very easy to use.

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

Cucumbers, salted in mineral sparkling water, are very, very elastic, all their juice remains inside. Juicy and crunchy, you won't even have anything to put in the refrigerator after the first serving, how delicious they are!

We will need:

Preparation:

If you do not have a seasoning for pickling, then it does not matter, you can replace it by adding peppercorns, bay leaves, horseradish leaves, currants.

Cucumbers in cold brine are most often prepared from plain water from the filter or from the 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 brine, the preparation of which also has its own secrets. For example, this recipe with sugar makes our cucumbers richer in flavor and crunchy. I suggest watching the video, and then you will definitely not have any questions about the cooking process.

We need for a 2-liter jar:

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

Preparation:

Lightly salted cucumbers in a saucepan with hot brine according to the classic recipe

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

We will need:

Preparation:

As you can see, everything is very simple: put all the products in a saucepan and pour over the marinade. That's it, nothing more is required from you, and the snack will be ready the next day. Well, isn't it a fairy tale?

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

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

We will need:

Preparation:

As you can see, lightly salted cucumbers are perfect option for novice cooks. There is nothing complicated in their preparation, and you will spend very little time. But the result is amazing!

After our treats are ready, store them in the refrigerator. It is advisable to eat it within a week. But, I think, you will not need this information, since such an appetizer flies off the table in the first place!

Enjoy your meal!

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

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

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

Some common points for all methods of cooking lightly 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 to avoid common mistakes, which are often not made experienced housewives.

What cucumbers are best for pickling

• preference should be given to strong, medium-sized fruits;
• if you choose small vegetables, they will be oversalted, while larger fruits in enough do not have time to salt;
• it is better to pick fruits directly from the garden early in the morning, thus, in a "live" state, they will hold out for about 2 hours;
• before cooking, the fruits are soaked at least 4 times in water so that they become more crispy and acquire the proper elasticity;
• in order for the fermentation process of lightly salted cucumbers to take place according to all the rules, they should be stored in a sufficiently dark place.

What salt to choose

• coarse salt is considered the most useful for the human body;
• preference should be given rock salt, because this option is optimal for any kind of workpieces;
• if you choose a different type, then the fruits will be softened as a result, which will negatively affect taste finished product.

What water to use

• when preserving, it is important to pay special attention to this point, since sometimes water may be completely unsuitable for pickling crispy cucumbers;
• spring water is an ideal option, 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 drawn from a proven well;
• if the above options are not suitable, then you should use filtered or bottled water purchased at the store.

Choice of crockery for preservation

• glassware is the best option for any workpieces, its only drawback is fragility;
• a good alternative would be dishes made of high quality ceramics or enameled;
• in aluminum cookware 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 lightly salted cucumbers an unsurpassed taste and aroma

• horseradish plays a special role in salting vegetables, since it is thanks to him that the fruits acquire the proper elasticity;
• the use of currants and dill makes lightly salted cucumbers crispy, these spices are filled with fruits with a peculiar taste and smell;
• without black and sweet peas, as well as bay leaves, you cannot cook delicious lightly salted cucumbers, but it is important to remember that these ingredients should be added exclusively to hot brine;
• garlic gives vegetables an unusual taste, in addition, it has unsurpassed disinfectant properties;
• depending on individual taste preferences, you can use other spices and herbs that are loved by every housewife and her family members.

It is important to know

Using a large number herbs and spices to create original taste and odorlessness significantly reduces the classic flavor.

And a few more tips from experienced housewives

1.Middle of summer is best time cooking pickling cucumbers.

2.Preference is worth giving enough hard grades vegetables.

3. Choose fruits of a small size, on which there are many pimples.

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

5. If the vegetables are different in size, then small ones will be oversalted as a result, and large ones will be undersalted.

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

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

8. The most crisp cucumbers will be those prepared with spring water.

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

Several simple and delicious recipes salting:

Recipe with garlic and dill in a saucepan

What you need:

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

Salting process

1.Pour the vegetables with cold water. Wait for a while to get wet.

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

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

4. Lay out the washed cucumbers.

5. Top with the remaining dill and cover with the coriander seeds.

6. Pour everything over with hot brine.

7.Cover with a plate.

After a day, you can eat cucumbers. Store in brine.

Instant lightly salted cucumbers in a saucepan

Those who have cooked cucumbers according to this recipe at least once have been using it for more than one year and are happy to share its secrets with their best friends. And this is not surprising, because vegetables cooked in this way turn out to be very tasty and crispy, as many people like.

For cooking, you can use any convenient utensils, but more often housewives prefer a saucepan, since it is convenient to cook in it large portions... A large capacity is also practical because such cucumbers are eaten very quickly.

Many experienced housewives know this recipe, since it is considered a classic. It has been tested for more than one decade, so in high quality ready-made vegetables there is no reason to doubt. There is no point in making changes to its recipe, since the amount and composition of the ingredients has been thought out so carefully that after trying such lightly salted cucumbers, no one wants to change anything during the cooking process.

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

What you need:

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

To prepare brine, you need 1 liter hot water and 1 rounded tablespoon of salt.

How to pickle

1. Prepare all ingredients. The fruits can be chosen different sizeswhich are in stock.

2. For two liters of brine, you will need about 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 from the fruits so that they are salted faster. Make cuts in the fruit. The rest of the ingredients are washed.

4. Greens are placed at the bottom of the pan. Do not forget about bay leaf and black peppercorns.

5.Fill the container to the top with cucumbers, add salt and water, taking into account the volume of the pan. For example, if the volume of the container is two liters, then two tablespoons of salt will be required. On three-liter saucepan you need three tablespoons of salt. Pour cold water on top.

6. The recipe is simple in that you do not need to separately prepare the brine. In a saucepan, the salt will dissolve evenly.

7. On top, put the same set of herbs and spices that were placed on the bottom of the container.

8. The pot does not need to be tightly closed; a simple lid of a suitable size will suffice.

9.Store in the kitchen at room temperature throughout the day.

10.After cooking, refrigerate.

If you pickle cucumbers according to this recipe at lunchtime today, then tomorrow at the same time you can already try them. Do not forget to put in a cool place, so they will be much tastier.

Lightly salted cucumbers without brine

To cook lightly salted cucumbers according to this recipe, it will take no more than 15 minutes. And their taste and aroma will delight everyone. The secret of such cucumbers is that you don't have to prepare a pickle for pickling. More than once he will help out housewives as the fastest way to cook crispy lightly salted cucumbers... The fruits will cook for 4 hours at room temperature. After cooking, they should be stored in a cool place.

For one kilogram of cucumbers you will need:

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

Sequence

1. Prepare all ingredients.

2. Wash the dill. Chop finely.

3. Cut off the ends of the cucumbers on both sides.

4.In tight plastic bag put washed and chopped herbs and spices on the bottom, add salt.

5. Place the cucumbers last. Shake for a few minutes so that all ingredients are evenly mixed.

6. Tie the bag tightly. To increase the tightness, you can use another package.

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

According to grandmother's recipe

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

You will need:

• 1 kg. fresh cucumbers;
• 2 tbsp. tablespoons of coarse salt;
• 1 teaspoon of sugar;
• 1 liter of water;
• herbs and spices:
• dill umbrellas - 5 pieces,
• black peppercorns - 7 pieces,
• red hot pepper - 1 pod,
• 1 horseradish leaf,
• bay leaf - 2 pieces,
• currant leaves - optional,
• garlic - 4 cloves.

How to cook

1. Before cooking, the fruits are soaked in water for 5 hours.

2. Trim the cucumbers on both sides, cut the large fruits in half.

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

4. At the bottom of a ceramic or enamel dish, first put greens, then pepper. Last but not least - garlic, if it is young, then you can put it in a container along with the stalks.

5. Cucumbers are tightly placed on top.

6. Last of all, dill umbrellas are placed in the dishes.

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

Video recipe:

Enjoy your meal!

The most crunchy lightly salted cucumbers

When cucumber season is in full swing, this recipe will come in handy more than ever. It will be appreciated not only by family members, but also by guests, especially if they are served with young potatoes. The presented recipe is also perfect for salting vegetables for the winter.

What you need:

• water;
• small cucumbers;
• coarse rock salt, not iodized;
• a few leaves of currants, horseradish, cherries, dill umbrellas.

Cooking secrets

1. Thoroughly wash the fruits, trim off the ends on both sides.

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

3. At the bottom of the pan, place the prepared and washed greens.

4. Fill the container halfway with cucumbers.

5. Then lay another layer of greenery.

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

7.Fill the container with pre-boiled and cooled to room temperature brine. To prepare 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, the resulting brine is thoroughly shaken so that the fruits are evenly salted.

2. Close the pan with a lid, let it brew for 24 hours, then store in the refrigerator.

How to quickly pickle cucumbers in a bag

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

List of ingredients at the rate of 1 kg. cucumbers:

• 1 tbsp. a spoonful of salt;
• 1 teaspoon of sugar;
• 4 cloves of garlic;
• 2 bunches of dill.

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