Hello, dear readers of the magazine! Today we are preparing salted cucumbers in a hot way. Let's figure out how to make crispy delicious cucumbers so that vitamins are preserved, and how to cook 5 original options at home

If you have ever grown cucumbers yourself, then you probably know that during the harvest period there are so many of them that there is nowhere to put them. We solve this problem by preparing for the winter and eating delicious salads, and in order to diversify our table, we will definitely make a small saucepan of salted cucumbers and the next day we will eat them with pleasure.

Lightly salted cucumbers are prepared in three ways:

• hot - pour boiling saline, cool and put in the refrigerator;
• cold - pour cold brine and insist in a cool place;
• dry - sprinkle with salt with the addition of garlic and herbs and insist in the refrigerator.

For quick hot cooking, we need:

• four-liter pan;
• rock salt;
• spices, herbs, boiling water;
• free time and good mood.

Making salted cucumbers is not at all difficult, the main thing is to observe the proportions of the ingredients and wait until they are ready.

Ingredients

Classic fast food recipe

video recipe

Cold way in a three-liter jar (Vitaly Ostrovsky)

Other recipes

• On mineral water

Let's prepare a saline solution in mineral water and use it in the same way as in the classic recipe. Cover the cucumbers with a plate so that they do not float. We put the container in the refrigerator for a day, after which we take it out and treat ourselves.

• with mustard

The mustard option is more convenient to cook in a jar. At the bottom of the jar we lay out all the greens for salting, then cucumbers and pour mustard on top. It is better to use mustard powder, but mustard seeds will also work. Everything else according to the classic hot recipe - that is, pour boiling water with salt. We cool the finished product and put it in the refrigerator overnight. We get gently spicy cucumbers, slightly bitter and crispy. Under potatoes, they are eaten very quickly.

• in Korean

Cut the cucumbers lengthwise into 4 parts, salt and leave for 15 minutes. During this time, grate the carrots on a special grater and prepare the dressing: soy sauce, vegetable oil, sugar and rice vinegar. Mix vegetables with dressing, cover with cling film and refrigerate for 3-4 hours. Such cucumbers will appeal to everyone without exception and will be the best snack on the table.

• The simple cold way

The recipe for salting in cold water with herbs and garlic is the easiest and most delicious. It is more convenient to do salting in a bucket, putting different greens and leaves on the bottom and on top. It is best to use well water or defend it well and pass it through a filter, then dilute salt in it and pour cucumbers. Everyone, eat healthy the next day! Store them in the refrigerator or cellar. And remember that they will not remain lightly salted for very long. After about 5 days, the fermentation process will end and they will turn salty.

• In the package

The easiest, fastest and most convenient way to lightly pickle cucumbers is in a plastic bag with dill. I cook them for dinner almost every day. The beauty is that it is not at all necessary to cook in large quantities, if you have 2-3 pieces, it’s already good. Cut the cucumbers into rings or lengthwise, although you can leave them whole, it just takes a little more time to pickle. In a bag, put the garlic crushed in the garlic press, salt and a lot of dill. Tie up the bag, shake the contents thoroughly and send to the refrigerator. In just half an hour, slightly salted cucumbers are ready. This is great!

Benefits for the body

1. Do not use aluminum utensils for salting. You can cook in an enameled or stainless steel pan. In addition, in any kitchen there will always be glass jars and food plastic bags.
2. The brine from under lightly salted vegetables is very tender, fresh, salty. We prepare it in the proportion of 1 tbsp. l. with a slide of salt per 1 liter of water. To make it softer, you can add 1 tsp. Sahara.
3. Sometimes lightly salted cucumbers are cooked with vinegar, but this is not for everyone, for those who prefer sour and spicy.
4. Ideally, salted cucumbers should be from 7 to 15 cm. But if you have grown larger specimens and don’t know where to put them, I advise you to cut them obliquely into 3-4 parts and pickle them in a bucket. My mother always did this - she salted small specimens for the winter, and made lightly salted ones from large ones for every day.
5. Lightly salted cucumbers in a dry way can be cooked in a jar, while it is not necessary to put a full jar in order to be able to shake the contents better. Check out this video in the Video Recipe section.
6. If your lightly salted preparations are covered with a light white bloom, do not be alarmed - this is lactic acid, it is useful. But if at the same time a putrid smell appeared, they will have to be thrown away.
7. Even with light pickling, you need to put oppression on the surface so that the cucumbers are completely covered with brine.
8. I advise you to make salted preparations on the day of harvest, then the vegetables will be more crispy, and if they have lain down, but they still need to be salted, then it is better to cut into circles and add tomatoes to them.

Conclusion

Today we figured out how to pickle cucumbers in haste. It turned out great! We will eat them right tomorrow and all autumn, and pickles in jars are already standing and waiting for winter. We have processed an excellent cucumber crop and are now calm for the winter period.

How do you prepare vegetables? Do you often make lightly salted cucumbers during the harvest period? Write about it in the comments, share interesting original recipes.

Hello friends! Today we have a very tasty topic.

Raise your hand, who does NOT love juicy, crunchy, fragrant cucumbers? There are none, I'm sure!

I myself am like that. I love them both fresh and canned. But all this very quickly "gets boring", don't you agree? And I already want something new and unusual ... So?

Yes, easily!

Keep the idea! Cucumbers SMALL!

You have no idea how delicious it is!!! Do not compare them either with fresh ones, let alone with canned ones ... And in terms of usefulness, they are a hundred times superior to them!

Why? Read below.

And I will give you recipes, but how? Your own, personal, verified!

From this article you will learn:

Lightly salted instant cucumbers - the most delicious recipes

Why are salted cucumbers so useful?

And the fact that during salting, a fermentation process occurs, in which lactic acid bacteria begin to actively multiply. It is these lactic acid bacteria that are sooo useful for the good functioning of our intestines and Health in general!

Why are salted cucumbers so good?

And the fact that they are both a wonderful snack (as an independent dish) and a wonderful addition to almost any of your dishes!

With a bang, they go with borscht, and with potatoes, and with pasta.

They are perfect as a component for salads, especially the Olivier type, for vinaigrettes, where pickles are needed.

Your “olivier” or vinaigrette will sparkle with new “notes”, unusual, juicy, interesting ...

For sandwiches - please! Excellent thing!

Yes, even just like that, with black bread - you know how delicious !!!? Mmmm...

In addition, lightly salted cucumbers can be cooked in different ways, you can spicy, you can with herbs, you can with garlic ... Who loves - please! Who likes to be very crispy - please!

And who does not want to mess around and wait for a long time - also please! - there is a quick recipe. Choose what your heart desires!

The recipe for lightly salted cucumbers in a bag with garlic and herbs is super-tasty and fast!

This is an insanely popular recipe because it doesn't require much time, it is also called "cucumbers in five minutes".

You will not need to prepare the brine or wait a few days. Cucumbers will be ready in 4-5 hours!

It would be even better to keep them a little longer, for example, they cooked them in the evening, and the next day - voila! - you already have delicious crispy and fragrant cucumbers!

But many do not withstand this time, and eat right there ... They are so tasty!

The recipe is simple to disgrace, which is the most “it” for young, novice hostesses!

The big "plus" of this recipe is that the cucumbers do not change their color during cooking, they remain the same bright beautiful green

How to salt lightly salted cucumbers in a bag - dry salting

So, we take:

• about a kilogram of cucumbers,
• a tablespoon of salt (less can be, see your preference),
• one teaspoon of sugar (who basically does not want to use sugar - you can use honey, I did it - great!),
• garlic (crush a few cloves, how much - decide for yourself how you like more),
• a bunch of dill (I always put a big bunch!).

Now we are preparing:

1. Choose small cucumbers so that they pickle faster. Rinse them thoroughly, cut off the ends at both ends.
2. Rinse the greens, let the water drain, finely chop.
3. Now we take a strong, durable plastic bag of sufficient size, put the cucumbers there.
4. Pour salt, sugar directly into the bag, put crushed (finely chopped) garlic and dill.
5. Now tightly tie the bag and shake its contents several times so that all the components are evenly distributed over the cucumbers.

Everything! Now you can simply put the package in the refrigerator for several hours. And then enjoy yourself and delight your loved ones with lightly salted cucumbers!

If you are wondering how the cucumbers will pickle if there is no brine and they are dry, then do not worry!

I assure you, and the brine will appear, and they will be perfectly salted, and everything will be just wonderful!

If you want to make cucumbers more savory - no problem! Add your favorite spices and herbs! And every time you will have cucumbers with a new taste.

Personally, I love adding coriander, allspice, and... ground black pepper! Yes Yes! It's so yummy...!!!

Store these cucumbers in the refrigerator if you do not eat them all at once. Which I highly doubt...

Lightly salted cucumbers in a bag with vinegar

This is also a dry method of salting.

But its “trick” is that when cooking, you use ordinary food 9% vinegar.

What for? The process of salting cucumbers is reduced several times!

Don't want to use store-bought table vinegar? No problem! Use . If you have a homemade one, that's great!

I also used freshly squeezed lemon juice instead of vinegar - generally excellent!

The ingredients are the same as in the previous recipe:

• kilogram of cucumbers,
• 1 tbsp salt
• 1 tsp sugar
• garlic, herbs, spices to taste.

In this recipe, add vinegar (or lemon juice, as you like, tasty this way and that) - about a spoon or two tablespoons for that many cucumbers.

If you want - you can have three, it's not a problem if you are a big fan of sour taste.

So, we are preparing:

• my cucumbers, cut off the ends, put the cucumbers in a bag,
• add salt, sugar, vinegar (lemon juice), spices, garlic, chopped herbs,
• tightly tie (fasten) the bag and shake its contents thoroughly.
• wait until ready (ideally 2-3 hours)!

I share my “life hack”, friends! If you cut the cucumbers in half lengthwise or into four parts (depending on the thickness of the cucumbers), then they will pickle even faster and be ready already ... almost immediately !!! For us, always busy and always in a hurry, this "chip" - salvation is simple!

In this case, you do not need to put the bag of cucumbers in the refrigerator. Leave it at room temperature for an hour.

Such cucumbers can be transferred to a jar and stored in the refrigerator for a couple of days, no more.

But I don’t think that they will “live” with you even until the next morning ... They are so amazingly delicious!

Pickled cucumbers with mustard in a bag

Friends, I love this recipe for salted cucumbers precisely because it contains mustard.

Yes, yes, it is she who gives cucumbers such an unusual taste! And what a scent! Mmm… And in combination with garlic and herbs, it's just amazing, I assure you!

For some reason it seems to me, no, I'm sure that this particular recipe will become your favorite. Just like mine.

In terms of ingredients - everything is simple, everything is the same as in previous recipes:

• kilogram of cucumbers,
• salt,
• sugar,
• greens,
• garlic,
• vinegar (lemon juice)
• spices.

Only to all the spices we add one more - ground dry mustard. For the first time, I do not recommend indulging in "breaking bad" and adding too much of it.

Add a little and try. If it's not enough for you, add more next time. I always put "on the eye".

Cooking technology - as in the recipe above.

Salted cucumbers in a saucepan in brine - a very tasty recipe

Another very simple recipe.

It is necessary to prepare the cucumbers by cutting off their tips, rinse, put them in any container of sufficient volume (a bowl, a saucepan, you can put it in a glass jar) and pour them with brine.

Preparing the brine is as easy as shelling pears:

1. For one liter of water, you need to add from 1 to 3 tablespoons of salt (depending on how salty you like) + a little sugar (one or two teaspoons).
2. Stir, boil, cool until warm.
3. Add garlic, herbs, spices, cherries (optional).
4. Pour the prepared cucumbers with brine so that the brine completely covers them.
5. Leave the cucumbers at room temperature for a day or two or three, as you wish. With each subsequent day, they will become more and more saturated in taste.

My “life hack” is that I am impatient and don’t like to cook brine, boil it and wait for it to cool down…

I DO NOT understand WHY you need to boil it! Therefore, I often just pour ordinary filtered water into a large bowl (pan), add salt and sugar, spices and herbs there, lower the prepared cucumbers, cover the bowl (pan) with something - and that's it, you're done!

It remains only to wait at least a day for the cucumbers to become ready.

Salted cucumbers with mineral water

In fact, these are the same cucumbers in brine, but the “trick” is that instead of ordinary water we will use ... mineral water!

Cucumbers prepared according to this recipe turn out to be just mega-crispy !!! Try it, you will love it!

Cooking:

• we take one kilogram of cucumbers, cut off their tips on both sides,
• put the cucumbers in a jar or other container where they will be cooked,
• we take a liter of mineral water (in principle, any, the main thing is that its taste is pleasant to you), add a tablespoon of salt, chopped garlic, chopped herbs, spices to the water,
• mix well and pour our cucumbers on top with such a brine,
• close the lid and put it in the fridge
• * in a day we get it and crack it on Health!

Quick salted cucumbers in 5 minutes

Do you know why they are called that? Because they are preparing as much as a whole ... five minutes!

Yes, yes, no more! This is a great appetizer if you come to the country house or for a picnic with friends.

That is, while you are stringing your future barbecue on skewers, while you are laying out what you brought with you from food, your cucumbers will already “arrive in time”!

This is a great super-lifesaver even if guests suddenly come to you.

While you are preparing the main course and setting the table, you can offer guests such an aperitif - something “strong” and such an appetizer of homemade cucumbers. Believe me, after that they will ask you for the recipe, but more than once!

You can cook both in a bag and immediately in a salad bowl (bowl), as it suits you best. Just don't forget to stir the cucumbers a couple of times while they're cooking, okay?

So, it's simple:

• cut the cucumbers into thin long slices, cutting them lengthwise in half or into four parts,
• salt, pepper to taste (add a little more pepper than usual, this is still considered a spicy snack!),
• add a little sugar, vinegar, chopped garlic and chopped herbs,
• add a little vegetable oil (olive, the first cold pressing is perfect here).

Just don't add too much oil! This is not a salad ... This is an appetizer, and you need a little oil, just to grease the cucumbers and give the appetizer an extra taste and aroma.

• Now mix all the ingredients, wait a couple of minutes, mix again.
• After a few minutes, you can safely serve on the table!

My observations: for some reason men really love this appetizer!

So, girls, cook, surprise, delight your loved ones!

Express - marinade for salted cucumbers - video

And I also really liked the marinade for lightly salted cucumbers from this video, I highly recommend watching it)

These are the recipes I have prepared for you today. I really hope that you will like them and you will be satisfied with the taste of lightly salted cucumbers.

Write your recipes in the comments, I will be very interested to learn something new!

Who will cook according to my recipes - also write, tell us what you got, okay?

See you soon, friends!

Alena Yasneva was with you, All Health and all-all earthly blessings!

Usually salted cucumbers are cooked in a jar. But other containers can be used for this. For example, there are numerous recipes for salted cucumbers in a saucepan.

• It is better to take cucumbers with pimples. Such vegetables are specially designed for pickling, so they do not soften so much.
• It is desirable that the cucumbers are approximately the same size. This way they spread out evenly.
• The ends must be cut off. They accumulate nitrates.
• For uniform salting, cucumbers can be placed vertically.
• You can not tightly pack the vegetables in the pan, they should float freely in the brine in order to better soak.
• You can cover the pan with a lid or a towel. Do not cover it with cling film, otherwise the fermentation process will proceed very slowly.

At the same time, each housewife may have her own tricks for preparing salted cucumbers. The main thing is to prepare the brine correctly, otherwise the vegetables will not be saturated normally.

Selecting and preparing vegetables before cooking

To make cucumbers tasty, they must be properly prepared:

• Gather vegetables in dry weather. If the weather is rainy, vegetables become too juicy and spoil quickly.
• After picking, the cucumbers are left for a couple of days in a cold place. It's better if they stick a little.
• Soak the vegetables in water 3 hours before pickling. This will keep them tasty and crispy.
• Wash cucumbers very carefully. This is a vegetable that grows on the ground and is almost always full of dirt. Most of the bacteria is in the soil, and if the dirt is not washed well, they will begin to multiply right in the pan.

Special attention should be paid to the preparation of spices. Greens also need to be washed well so that there is no dirt. With greens, not only bacteria, but also small insects can get into the pan, so you need to sort it out carefully.

How to cook lightly salted cucumbers in a saucepan

There are many recipes for pickling cucumbers. In this case, you can strictly follow the recipe or add spices to your liking.

Classic recipe for a 2-liter jar

You need to take the following ingredients:

• 1 kg of cucumbers;
• horseradish root and leaves;
• half a head of garlic;
• 1 st. l. dry dill;
• 3 art. l. salt;
• 1 liter of water.

This amount of ingredients is suitable for a two-liter jar, but you can pickle vegetables in a saucepan. Pour cucumbers with cold water and hold for 2-3 hours, this will make them more crispy. Cut off their tails and transfer them to a container for brining.

Prepare brine. To this end, boil water and add salt to it. Put chopped horseradish leaves and garlic, whole horseradish leaves, dill to the cucumbers. Fill the container with the resulting brine.

Quick recipe in 5 minutes

To quickly pickle cucumbers, the following components are required:

• cucumbers themselves - 1 kg;
• water - 1 l;
• salt - 3 tbsp. l.;
• sugar - 0.5 tsp;
• cherry leaves;
• fresh dill and dill umbrellas.

Place all ingredients in a saucepan, add water and bring to a boil. Then remove from heat and leave to cool. Cover with a tight lid. Such cucumbers can be eaten within a few hours after preparation.

In cold water

Salting in cold water allows the hostess to save a little time. But in this case, salted cucumbers can be eaten in about a day.

For this recipe you need to take:

• cucumbers - 1 kg;
• garlic - 3 cloves;
• ground pepper;
• dill greens;
• hot pepper - half a pod;
• salt - 70 g;
• water - 2 l.

Place all the ingredients together in a saucepan. It is also not recommended to cut the pepper, otherwise the cucumbers will turn out to be too sharp. Pour cold water over, cover and leave in a warm place. If you put the container in the refrigerator, the vegetables will sour longer.

without vinegar

In the process of preparing salted cucumbers, you do not need to add vinegar. It does not slow down their fermentation time, but they acquire a sharp vinegary taste and smell. If you want to salt cucumbers for the winter, you can add a small amount of vinegar to increase their shelf life (1 tablespoon per three-liter jar).

Cold and fast method on mineral water

With mineral water, cucumbers are especially crispy. To make this simple dish, you will need:

• 1 kg of cucumbers;
• 2 tbsp. l. salt;
• a bottle of 1.5 liters of carbonated mineral water;
• dill and parsley;
• half head of garlic.

Prepare the cucumbers, remove the tips from both sides. Put some greens on the bottom of the pan, add a little chopped garlic, then cucumbers. On top of them - the remaining garlic and herbs. Add salt to the water, mix well and pour the cucumbers with the prepared brine. Press down with a plate and send to a cool place for a day. After the specified time, cucumbers can be eaten.

With spices in a hot way

Black and allspice peppers, garlic, dry or fresh dill, leaves and currants, horseradish root go well with cucumbers. You can add oak leaves, anise, cloves, bay leaf - but this is already an amateur.

A good taste is obtained by adding seasoning for Korean carrots. Vegetables must be covered with spices and greens, then pour hot marinade. To prepare it, you need to take 2 tbsp for 1.5 liters of water. l. heaping salt.

With garlic and herbs

When pickling cucumbers, be sure to add garlic - it gives a pronounced taste to the dish. Greens can be used differently, but dill is best.

You can pickle cucumbers according to this recipe:

• Wash 1 kg of cucumbers well, cut off the ends on both sides, put on the bottom of the pan.
• Lay a layer of dill on top, then another layer of chopped parsley. If desired, you can add a little cilantro (a few branches) and green onions.
• Press down 4-5 cloves of garlic and cut into strips, throw into the pan.
• Prepare marinade. Boil 1.5 liters of water, add 70 g of salt, stir until it dissolves.
• Pour the prepared marinade into the pot with the vegetables.

Such salting will be ready for use in 1-2 days. And you can leave the cucumbers for longer,

With dry mustard

Cucumbers can also be cooked with dry mustard. It gives the dish a spicy taste. It can be added to any recipe at the rate of 1 tsp. mustard per 1 kg of cucumbers.

Chopped salted cucumbers

To pickle cucumbers, they can be pre-cut. But it must be borne in mind that this way they cook much faster and are better salted. Use the same ingredients as in other recipes, but pre-cut the vegetables - divide into 2 or 4 parts.

Storage features

Freshly salted cucumbers can be stored for several days. Over time, they will ferment and become salty and sour. To increase their shelf life, they can be sent to the refrigerator immediately after preparation. And when they ferment, you will need to drain the brine and pour them with chilled boiled water. You can also boil the brine itself. To do this, drain it, boil it, cool it and pour it back to the cucumbers. So the bacteria will die, so the fermentation process will stop.

Cucumber is the king of the summer table in my family. We eat fresh, but I like to pickle and pickle them more. One of my favorites is lightly salted instant cucumbers, which I cook in a bag, in a saucepan, in a jar, because they turn out to be unusually tasty and crispy. I'll tell you about such cucumbers.

Lightly salted cucumbers in a bag in 15 minutes

There are situations when you want something salty for potatoes. I will tell you how quickly, in 15 minutes, you can make lightly salted cucumbers in a bag. Sharing tried and tested recipes.

• 1 kg of cucumbers;
• 1 st. l. salt;
• 1 tsp Sahara;
• 5 sprigs of dill with umbrellas;
• 5 cloves of garlic;
• 2 bay leaves.

Wash freshly picked fruits, trim the tails. Cut into rings. Squeeze the garlic through a garlic press. Wash dill, cut into small pieces. Cut the bay leaf into pieces. Put fruits, fragrant seasoning in a plastic bag. Shake the package. Keep in the cold for 15 minutes. You can take a sample.

How to pickle cucumbers in 15 minutes with mustard

• Cucumbers - 1 kilo;
• Salt - 1 tablespoon without top;
• Garlic - 3 cloves (chopped);
• Dill, parsley - bunch (cut);
• Ground black pepper;
• Dry mustard - a teaspoon;
• Ground coriander - coffee spoon.

How to cook:

1. Washed cucumbers cut into thick circles.
2. Sprinkle with spices, tie in a bag.
3. Grind gently, leave for 15 minutes on the table.

Keep leftover vegetables refrigerated.

Advice! Before pickling, it is advisable to soak the cucumbers in cold water for 50 minutes.

Lightly salted crispy cucumbers in 2 hours

If you have a little more time, I advise you to pickle quick salted cucumbers according to the recipe in the package, which will be cooked in 2 hours.

Products:

• Cucumbers - kilogram;
• Salt - 30 grams;
• Sugar - 10 grams;
• Garlic - 4 cloves;
• A bunch of dill;
• Basil - a few branches;
• Hot pepper - optional.

At the washed cucumbers, cut off the edges, cut into quarters. We cut greens, garlic medium-sized, pepper - rings.

Mix the prepared products well. We send it to the package, where we rub the contents a little. Keep warm for half an hour, in the refrigerator for 2 hours, the product is ready.

For a two-hour snack, prepare:

• Gherkins (small cucumbers) - 0.5 kg;
• Garlic - 2 cloves;
• Dill, cilantro - 3 branches each;
• Salt - 1.5 tbsp. l.;
• Vinegar - 1 tsp

Wash the gherkins, cut off the edges, fill with spring water for half an hour. Cut them into barrels, squeeze out the garlic, chop the dill, cilantro, season with the rest of the spices. Stir, transfer to a bag, shake. After 2 hours, freshly salted, odorous cucumbers are ready.

Cucumber appetizer "Crunch" in a package for 5 minutes

And here's how to quickly make a delicious snack in 5 minutes. I ran home to have a bite to eat, and immediately figured out a snack.

• Small cucumbers - 5 pieces;
• Salt - 45 grams;
• Sugar - 25 grams;
• Ground pepper - a coffee spoon;
• Garlic - 2 cloves;
• Sunflower oil - 1 tablespoon;
• Dill greens - 0.5 bunch.

How to prepare:

Wash the cucumbers, trim the tails, cut in half. Cut the greens, crush the garlic. Pour salt, sugar, pepper, pour in oil, put in a bag, rub lightly, send for 5 minutes in the refrigerator. You can start snacking.

Advice! Use table salt without additives for salting, in order to avoid softening vegetables. The rest is prohibited.

Crispy lightly salted instant cucumbers in a saucepan

Without spending a lot of time, you can deliciously pickle cucumbers in a saucepan.

It may take different times to pickle cucumbers, depending on which method you choose. Cucumbers drenched in boiling water are cooked for half a day, i.e. 12 hours. Prepared in the evening, will be ready in the morning. Using cold brine, cook after three days.

We use:

• 2 kilograms of cucumbers;
• 1 sheet of horseradish;
• horseradish root;
• 8 sprigs of dill with seeds;
• 8 blackcurrant leaves;
• 8 cherry leaves;
• Spicy pepper;
• 4 cloves of garlic;
• 1 liter of water;
• 2 tablespoons of salt.

First, let's deal with cucumbers, they must be put in cold water for a couple of hours. Cucumbers will absorb moisture and be crispy.

On a note! Cucumbers are better to take small, one size.

After two hours, wash the cucumbers well. We cut off the tails. This will help speed up the pickling process.

1. Wash the herbs and pat dry with a paper towel.
2. Horseradish leaves, dill, cut, so that it is convenient to put in a pan.
3. Cut the horseradish root and hot pepper into pieces (do not forget to remove the seeds in the pepper, they are very hot), determine the amount to taste. I don’t make spicy ones, I put one small slice at a time, as my child loves these cucumbers.
4. We clean the garlic, divide the clove into several parts.
5. We take a three-liter pan (preferably enameled), put the cucumbers interspersed with seasoning. The pan does not need to be filled to the brim, you need to leave room for marinade and oppression.
6. The marinade is easy to prepare, you need to boil water with salt. Pour hot cucumbers, put a plate with a diameter smaller than the pan.

Attention! Water for brine is better to take spring or bottled, filtered. If you take tap water, there is a good chance that the cucumbers will become soft due to the small amount of chlorine (often present in unfiltered tap water).

We eat cucumbers from the next day, store in the refrigerator.

Another recipe for low salt for the pan

Take 60 grams of salt per liter of water. Boil, chill. You can do it easier. Dissolve the salt in cool spring, bottled, purified water.

1. Line the bottom of the dishes with leaves of horseradish, cherry, oak, currant, dill with umbrellas.
2. Lay prepared cucumbers. Between them place garlic cloves, bitter pepper. For flavor, you can put sweet peppercorns. Top with dill, horseradish leaf.
3. Pour in brine, press down with a flat plate, leave in a warm place for a day.

In the following days, the cucumbers will become more sour. If you want to eat pickled cucumbers, take them in small quantities.

Vegetables in mustard sauce:

• 1.7 kg of small cucumbers;
• 0.3 kg of other vegetables (small onions, carrots, sweet peppers).
• Sauce:
• 0.7 liters of water;
• For 1.5 tbsp. l. salt and sugar;
• 20 g mustard powder;
• 0.5 tsp ground ginger;
• 1 st. l. ground turmeric;
• 1/3 tsp ground black and allspice;
• 1 st. l. vinegar.

Mix cucumbers with vegetables: a whole onion, carrots in cubes, pepper slices. We spread it in a saucepan, pour it with boiling sauce, we stand it for two days in a room.

Lightly salted cucumbers in a jar

I also offer an excellent quick recipe for crispy lightly salted cucumbers in a jar.

We will need:

• 2 kilograms of cucumbers;
• 6 cherry leaves;
• 2 laurels;
• Half a head of garlic;
• 6 pieces of peppercorns;
• 2 sheets of horseradish;
• 4 sprigs of dill;
• 2 tablespoons of salt;
• 1.5 liters of highly carbonated water.

How to pickle:

1. Soak cucumbers for four hours in water. This will give them a crunch.
2. We cut off the nose and tail, make shallow cuts along the fruit.
3. In a three-liter bottle we put torn leaves, twigs, garlic (we cut each clove in half), peppercorns.
4. We place the cucumbers in a jar on the shoulders, put the remaining dill, horseradish leaf.
5. Pour salt into carbonated water, stir, pour cucumbers, keep warm for a day.

After a day, the cucumbers are ready. Cover with a tin lid, put in the refrigerator.

The original rustic recipe for crispy cucumbers

1. I take a bush of dill with seeds, put it in a bottle, fill it halfway with cucumbers.
2. Then a medium head of garlic, divided into cloves and a whole small chili pepper.
3. Again cucumbers to the lower edge of the neck.
4. A faceted 100-gram glass of salt, a finger below the edge, I dilute in a 300-gram mug of spring water.
5. I pour it into a bottle, having previously installed it in a bowl, add clean water to the edge of the neck, and leave it in the kitchen.

I start trying the very next day, my husband likes it sour - he waits for three days.