This is the so-called cold way salting. It takes a little longer, but the cucumbers are crispy and aromatic. In addition, it is convenient to place vegetables in and out of a saucepan.

Ingredients

• 1 kg of cucumbers;
• 1 liter of water;
• 1 tablespoon salt
• 1 teaspoon sugar
• 3 cloves of garlic;
• 1-2 leaves of currant and horseradish;
• 1-2 bay leaves;
• 5-7 peas of black pepper.

Preparation

Cucumbers will be salted for only a day, so they should be small, young, with a thin skin.

Wash the vegetables well and soak them in cool water for 2-3 hours. After that, cut off the butts and, if desired, cut the cucumbers into quarters.

Prepare the brine: boil water along with sugar and salt. Cool it down. To the bottom three-liter saucepan put washed currant and horseradish leaves, dill, peeled garlic cloves. Place the cucumbers tightly on top.

Pour with brine, add bay leaf and peppercorns. Cover with an inverted plate and place something heavy on top. Put it in the refrigerator - you can try it every other day.

This recipe assumes filling hot water: it turns out faster, but the cucumbers crunch a little less than with cold salting. It is not as convenient to get vegetables out of a jar as from a saucepan, but oppression is not needed. Well, the jar does not need to be sterilized.

Ingredients

• cucumbers (how many fit in three liter jar);
• 5 cloves of garlic;
• 3 tablespoons of salt;
• a small bunch and 1-2 umbrellas of dill;
• water.

Preparation

Wash the cucumbers and cut off their butts. Soaking is optional. Place the dill and peeled garlic on the bottom of a well-washed jar (the cloves can be cut into 2-3 pieces).

Stuff cucumbers into a jar as you do for the winter. Put dill on top and add salt. Pour boiling water over it all, close with a plastic lid.

Shake the jar well to distribute the salt, and when cool, put it in the refrigerator. After 12-15 hours, lightly salted cucumbers can be served.

The peculiarity of this method in the absence of brine: cucumbers are salted in own juice and as a result they crunch superbly. It is convenient to store the package in the refrigerator, you can even put it in a drawer for vegetables and fruits.

Ingredients

• 1 kg of cucumbers;
• 1 tablespoon salt
• 1 head of garlic;
• 1 bunch of basil and dill;
• 2-3 peas of allspice;
• 5-7 peas of black pepper.

Preparation

Wash the cucumbers. If they have time to lie down, fill them for a couple of hours. cold water... If only from the garden, just pierce in several places with toothpicks.

Wash the herbs, peel the garlic and chop the whole thing, but not too finely. If your family doesn't like basil, use cherry or grape leaves.

Put the herbs and garlic on the bottom plastic bag... You can use baking bags: they are stronger.

Place the cucumbers on top. Peppercorns - black and allspice - crush with a knife so that it gives off its aroma. Sprinkle them and salt over the cucumbers. Close tightly and shake the bag until the ingredients mix.

Put the bag in the refrigerator for 3-5 hours, or better overnight.

Another way to pickle in a bag. Such cucumbers will not crunch strongly: vinegar and oil make them a little soft. But the taste of vegetables will be spicy with a pleasant sourness.

Ingredients

• 1 kg of cucumbers;
• 2 heads of garlic;
• 1 tablespoon salt
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon sugar
• a bunch of dill.

Preparation

Wash the young cucumbers and cut off their butts. Overgrown vegetables can be cut into slices. Put the cucumbers in a bag, add salt, sugar, vinegar and olive oil.

Peel and grate the garlic. Cut a couple of cloves with a knife so that they meet from time to time large pieces... Sprinkle the cucumbers with garlic and chopped dill (or other herbs of your choice).

Tie and shake the bag to mix well. Let the cucumbers sit for half an hour and you can try. But it is better to leave them in the refrigerator for 2-3 hours.

5. Quick lightly salted cucumbers with mustard

Thanks to the vinegar and mustard, this recipe only takes a couple of hours to pickle cucumbers.

Ingredients

• 1 kg of cucumbers;
• 4 cloves of garlic;
• 1 tablespoon sugar
• 2 teaspoons of salt
• 1 teaspoon table vinegar;
• ¼ teaspoon of mustard;
• ¼ a teaspoon of ground black pepper;
• a bunch of dill.

Preparation

Cut the washed cucumbers into quarters and place in a deep bowl. Add spices: vinegar, mustard, ground pepper, salt, sugar, chopped dill and grated on fine grater garlic.

Mix everything well, cover the cucumbers with a plate and send to the refrigerator. After a couple of hours, these lightly salted cucumbers can be eaten.

6. Super crispy lightly salted cucumbers on mineral water

Another option cold salting... Only instead of plain water the basis is carbonated mineral water. With soda, the salt quickly penetrates the cucumbers and makes them super crispy.

Ingredients

• 1 kg of cucumbers;
• 1 liter unsalted mineral water with gas;
• 2 tablespoons of salt;
• 3 cloves of garlic;
• a small bunch and 1-2 umbrellas of dill and other herbs to taste.

Preparation

Wash the small bumpy cucumbers well and cut off the ends on both sides. Peel and cut the garlic into thin slices.

Place dill sprigs and some garlic in the bottom of a plastic or glass container. Lay the cucumbers tightly on top and sprinkle with the rest. If you will lay out the cucumbers in several rows, sprinkle each with garlic and herbs.

Dissolve salt in mineral water and pour cucumbers over it. The brine should cover them completely. Close the container with a lid and refrigerate for 12-15 hours.

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 don’t know a single person who would not like salted cucumbers. Especially the first ones, long-awaited, crispy and aromatic. It is also remarkable that they take very little time to prepare, and they are salted quite quickly. I hope that you will find your favorite recipe in this collection and share your impressions in the comments.

And if you want to pickle cucumbers for the winter, then I recommend wonderful and time-tested recipes for crispy canned cucumbers, which I looked after for myself on the website of my good friend and excellent hostess Margarita

The classic recipe for lightly salted cucumbers

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.

Ingredients:

• fresh cucumbers - 2 kg
• water - 1.5 (up to 2) liters
• currant leaves
• horseradish leaves
• cherry leaves
• dill (umbrellas)
• garlic - 4-5 cloves

2. We dilute salt with water in separate dishes... 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 - what fewer cucumbers, the less you need and brine.

3. Fill the cucumbers in the jar with the resulting brine, close the jar nylon cover 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.

Lightly salted cucumbers recipe for instant cooking in a saucepan

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.

In order for the cucumbers to be salted faster, you need, firstly, to cut off the tips of the cucumbers on both sides, and secondly, pour the cucumbers with hot brine

Ingredients:

• fresh cucumbers - 1 kg
• water - 1 liter
• salt - 2 tbsp. l. for 1 liter of water
• sugar - 1 tbsp. l.
• horseradish leaves
• dill (umbrellas)
• garlic - 6-7 cloves
• hot peppers
• black peppercorns

1. 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.

2. Lay on the greens fresh cucumbers(be sure to cut off the ends). 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.

3. Dilute salt and sugar in hot boiled water, stir until they are completely dissolved.

4. Pour the cucumbers with the resulting brine, put a few leaves on top bay leaf... 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.

Lightly salted cucumbers quickly

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

Ingredients:

• fresh cucumbers
• dill greens
• garlic
• dry chili

1. Finely chop the dill and sprinkle it with a little salt so that it is soaked and juicier.

2. Clean a few cloves of garlic.

3. For cucumbers, cut off the tips on both sides.

4. Cut the cucumbers in half or, if needed, quick snack, into 4 parts. We put cucumbers in a salad bowl.

5. 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. If desired, add chopped dry hot chili peppers for pungency.

6. Cover the salad bowl with a lid and shake the contents well to mix well all the ingredients. You can serve it right away, or you can cover it with foil and send it to the refrigerator.

Lightly salted cucumbers in a package quick recipe in 5 minutes

Pouring cucumbers in a bag has recently become very popular because of its simplicity. You can do without a saucepan or jar, and the cucumbers are salted immediately in a plastic bag and it will take only 5 minutes for this.

We need:

• fresh cucumbers - 1 kg
• dill greens - 1 bunch
• garlic - 1 head
• salt - 1 tbsp. l.
• sugar - 1 tsp

To keep the cucumbers crisp, soak them in cold water for a couple of hours before salting. And to make the cucumbers pickle faster, cut off the ends on both sides

1. Finely chop the dill, chop the garlic cloves as you like.

2. We take the cucumbers out of the water and immediately put them in a plastic bag. It is advisable, even for reliability, to put one bag in another, in case the brine flows.

3. Pour salt, sugar, chopped dill and pieces of garlic directly on the cucumbers. You can put dill umbrellas on top.

4. Tie the bag and shake well to mix all the ingredients. Ready! We send the package with cucumbers to the refrigerator for 4-5 hours. It is advisable to take the bag out of the refrigerator 1-2 times during this time and shake it again.

Fast, convenient, and most importantly delicious!

Instant recipe for lightly salted cucumbers in a jar

This recipe is one of my favorites, I like it for its simplicity. We boil water in a kettle in advance. Put currant leaves, dill, garlic cloves in a 3-liter jar on the bottom. Put the cucumbers tightly in the jar, add 3 tbsp. l. salt with a slide and fill with hot water from a kettle. Everything!

We close the bank with a nylon or metal cover and leave to cool overnight. In the morning we put a jar of cucumbers in the refrigerator, and in the evening we taste an excellent snack.

Lightly salted cucumbers with garlic and instant herbs

Another quick recipe lightly salted cucumbers with a few cooking secrets. Watch the video and you will understand everything.

I wish you to enjoy delicious lightly salted cucumbers that you cook yourself. Don't forget that summer is passing quickly, enjoy the gifts of summer.

Distinction lightly salted cucumbers The thing about salty foods is that they can be cooked much faster and with less salt. Minimal amount for 1 liter of water and 2 kg of vegetables - 1 tbsp. l. with a slide, maximum - 2 tbsp. l. For the marinade, it is sometimes used soy sauce, sugar and vinegar.

Recipe for crispy lightly salted cucumbers with cold water

• Time: 3 days.
• Servings Per Container: 5 Persons.
• Difficulty: easy.

This is the easiest pickling recipe, but it will take longer. Water can be used both ordinary and mineral. Ready snack can be stored in the refrigerator for 3-4 months.

Ingredients:

• garlic - 1 head;
• cucumbers - 1 kg;
• salt - 2 tbsp. l .;
• mineral or cold boiled water- 1 l;
• dill - 1 bunch.

Cooking method:

1. Dissolve the salt in water.
2. Rinse and dry the dill, chop finely.
3. Peel the garlic, cut each clove in half.
4. Put half of the dill and garlic in 1 liter jars.
5. Then place the vegetables tightly. Pre-cut off the ends and pierce several times with a fork.
6. Top with the remains of garlic, dill, pour brine up to the neck.
7. Keep at room temperature for 3 days.

Boiling water recipe

• Time: 12 hours.
• Servings Per Container: 4 Persons.
• Difficulty: easy.

Lightly salted cucumbers fast food require hot brine. If you make a snack in the morning, then by the evening you can already try it. Vegetables are kept in cold brine for 2-3 days.

Ingredients:

• oak leaves - 4-5 pcs.;
• cherry or currant leaves- 4-5 pcs.;
• dill umbrellas - 4-5 pcs.;
• black peppercorns - to taste;
• cucumbers - 1.5 kg;
• water - 1.5 l;
• salt - 1 tbsp. l. with a slide.

Cooking method:

1. Boil water, add salt, mix.
2. Leave the brine to cool for 3-5 minutes.
3. Arrange the vegetables in jars, add water, seal with lids.
4. Leave on for 6-8 hours, preferably overnight.

Lightly salted cucumbers in a jar

• Time: 3 days.
• Servings Per Container: 4 Persons.
• Difficulty: medium.

For an appetizer according to this recipe, it is better not to take cucumbers. salad varieties... Ideal fruits for pickling: not bitter, slightly pimply, like in the photo. For more original taste you can use red capsicum.

Ingredients:

• rock salt- 1 tbsp. l .;
• cucumbers - 1 kg;
• dill with umbrellas - 1 bunch;
• horseradish leaves, currants - 4-5 pcs.;
• water - 1 l;
• garlic - 4 heads.

Cooking method:

1. Soak vegetables for 2 hours in cold water.
2. Peel the garlic, rinse the dill and leaves, put most of it on the bottom of the jar.
3. Trim the tails of the cucumbers, place the vegetables in a jar.
4. Put the remains of herbs and garlic on top.
5. Dissolve salt in water, pour cucumbers with brine.
6. Leave on for 2 days.
7. Then drain the brine, pour boiling water over everything, cover with a lid.
8. Wrap up, leave for 15 minutes, then drain the water and repeat the procedure again.
9. Boil the brine for the last time, then pour it into a jar and immediately roll it up.
10. Turn upside down and leave to cool completely.
11. Cucumbers are crispy and lightly salted, they can be stored until late spring.

Salted garlic

• Time: 1 day.
• Servings Per Container: 5 Persons.
• Difficulty: easy.

The crunchiest and delicious cucumbers obtained by cooking them in spring water. A popular variety for a snack is "Nezhinsky". It should be stored in the refrigerator for no more than 5 days, because then the vegetables become too salty.

Ingredients:

• horseradish leaves - 4-5 pcs.;
• fresh cucumbers - 2 kg;
• garlic - 16 cloves;
• dill - 2 bunches;
• coriander - 2 tsp;
• water - 3 l;
• salt - 3 tbsp. l.

Cooking method:

1. Soak vegetables in cold water for a couple of hours.
2. Dissolve 1 tbsp in one liter of water. l. salt, boil.
3. Put a few horseradish leaves, a couple of dill sprigs, garlic on the bottom of another pan.
4. Next, lay out the washed vegetables.
5. Place the remaining dill on top, pour out the coriander.
6. Pour in hot brine and press down with a plate.
7. Leave for a day at room temperature.

Cucumbers in mineral water

• Time: 1 day.
• Servings Per Container: 4 Persons.
• Difficulty: easy.

The brine for lightly salted cucumbers based on mineral water makes them crisper and richer. In addition, since vegetables are not boiled over, they retain most of their useful properties.

Ingredients:

• mineral water with gas - 1 l;
• medium-sized cucumbers - 1 kg;
• granulated sugar- 1 tsp;
• sea ​​salt- 2 tbsp. l. with a slide;
• dill stems and caps - to your taste;
• garlic - 5 cloves;
• coriander seeds - 1 dessert spoon.

Cooking method:

1. If the vegetables are large, then cut them into several pieces. Cut off the tips of each cucumber.
2. Cut the dill into stalks and herbs, leave the umbrella intact.
3. Crush the coriander in a mortar, peel the garlic.
4. At the bottom of the jars, place half of the spices prepared for the marinade.
5. Next, place the cucumbers tightly. Scatter the rest of the dill and garlic on top.
6. Dissolve sugar, salt in mineral water, add coriander.
7. Pour the brine into jars, cover, leave for a couple of hours.
8. Next, remove the salting in the refrigerator for 6-8 hours.

Instant recipe with sugar in a bag

• Time: 6 hours.
• Servings Per Container: 5 Persons.
• Difficulty: easy.

Lightly salted appetizer according to this recipe has a spicy sweetish aftertaste. Fruits need to be taken small so that they fit in a bag. Of the spices for the dish, horseradish, parsley, dill are suitable.

Ingredients:

• sugar - 1 tsp;
• cucumbers - 1 kg;
• salt - 1 tbsp. l .;
• garlic - 1 head;
• dill with umbrellas - 1 bunch.

Cooking method:

1. Soak cucumbers in water for 2 hours.
2. Chop the garlic and dill finely.
3. Remove the cucumbers from the water, cut off the ends, put in a bag.
4. Add sugar, salt, chopped garlic and dill.
5. Leave in the refrigerator for 2 hours, then take out, shake vigorously and put back for another 3-4 hours.

Salted with lime and mint

• Time: 50 minutes.
• Servings Per Container: 5 Persons.
• Difficulty: easy.

This recipe makes a refreshing snack. Cooking lightly salted cucumbers will take only half an hour. Instead of peppercorns, ground pepper can be used, but it is less saturated and aromatic.

Ingredients:

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

Cooking method:

1. Rinse the vegetables, cut off the ends on both sides, cut each lengthwise into 2-4 pieces.
2. Wash and dry the lime, grate its zest, grind in a mortar with pepper.
3. Squeeze juice from the remaining citrus fruits, finely chop the dill and mint.
4. Transfer the fruits to a bowl, sprinkle with spices, salt, pour over the juice, mix gently, leave for half an hour.

Video

Every summer, as soon as young cucumbers appear, the period of their salting begins - in jars for the winter, or in a saucepan, on hastily to eat them lightly salted. True, to cook crispy, lightly salted yummy, smelling of dill and garlic, you need to wait a few days. And so I want to speed up this process! Fortunately, this is quite real.

There are many recipes quick salting cucumbers. Moreover, you can use cold or hot way whichever is more preferable for you. For example, when using hot brine, they will be ready in an hour.

What recipes can be used for cooking cucumbers in a saucepan, which pickling method should I choose? Let's talk about this on the Popular About Health website:

A Few Cooking Tips

For tasty, evenly salted cucumbers, use young vegetables that are about the same size. It is ideal to take small fruits, with a thin skin and pimples - these will surely quickly be salted.

If you have large specimens at your disposal, it is better to cut them in half. Very large - in three parts.

Before cooking, be sure to wash the vegetables with running water, then soak them in cold water for a couple of hours. During this time, they will be cleansed of nitrates and get rid of bitterness. In addition, they are saturated with moisture, which will subsequently make them more crispy.
Cooking cucumbers in a saucepan - recipes

Cold salting method:

This is a very simple recipe, following which you will get delicious, aromatic vegetables after two days. This method is convenient for an ordinary urban kitchen, suitable for summer cottage conditions.

US will need: for 2 kg fresh fruits- one and a half liters of soft cold water, 3-4 tablespoons of ordinary salt, 1 tablespoon of sugar, as well as 1 head of garlic, a pair of dill umbrellas.

For additional aroma and taste, take yet: 1 horseradish leaf (or a piece of chopped root), 4 black currant leaves, 3 - cherries, 1 tsp. mustard seeds.

You can also use 5-6 grains of allspice and black pepper, a couple of bay leaves.

Preparation:

Prepare the cucumbers as described above, cut off the ends. Put half of all greens (freshly washed well beforehand) and seasonings in a large enamel pan.

Peel the garlic, cut each clove into several pieces. Place half in a saucepan. We will use the remaining garlic later.

Lay the cucumbers in layers on the greens, tightly to each other. Place some garlic on each layer. Cover the last layer with the remaining herbs.

Mix the water, salt and sugar separately and stir well to dissolve.

Pour the resulting brine over the vegetables in a saucepan. Cover with a large, slightly smaller plate. Cover with a gauze napkin, put the load. For example, a liter jar of water. The cargo is needed for the salting to "accelerate". Without it, the cucumbers will be salted in 4-5 days, with it the process in the pan goes faster.

Place the pot in a cool place, preferably in a cellar, where it is not hot and there is no sun. After two days, you can serve it to the table.

Hot salting method:

If you wait two days for a long time, use this salting method. Boiling brine almost instantly penetrates vegetables and cucumbers can be eaten immediately after cooling. The only thing that's bad is they lose their bright emerald color... However, the taste is very good - juicy, crunchy, lightly salted and aromatic!

To prepare in this way, you will need products: for 2 kg - 2 liters of water, 3-4 tablespoons of salt, 1 tablespoon of sugar, and another 1 head of garlic, a couple of dill umbrellas.

Also take a couple of horseradish leaves, 4 black currant leaves, 2 cherries. 1 tsp each mustard seeds, black pepper (peas). You can add a few sprigs of tarragon if you like.

Preparation:

Wash a large enamel pan well, pour over with boiling water. Process the cucumbers, cut off the ends.

Wash the herbs thoroughly, fold half to the bottom of the pan. Peel the garlic, cut the cloves into 2-3 pieces. Spread half of the whole garlic over the herbs.

Fold the cucumbers in dense layers. Put a little garlic on each layer. Cover the last layer with the remaining herbs and spices.

Boil water in a separate saucepan, add moth, sugar, boil until they are completely dissolved.

Pour cucumbers with boiling solution. Close the lid, leave to cool completely. They can be refrigerated before use, or they can be eaten as soon as they cool down on their own.

Five-minute cucumber recipe

You can cook lightly salted crispy cucumbers for this simple recipe... They can be eaten almost immediately.

Using certain spices, you can diversify the taste and aroma of vegetables. For example, add more pepper and garlic, get more pungent taste... If you put in some sugar, you won't use hot spices, we get tender cucumbers, which are very fond of children.

We will use the spices described in this recipe. Well, you can change them as you like.

So we would need: 1 kg of young vegetables, dill, a pinch of black pepper, salt to taste, 4 cloves of garlic.

Preparation:

Prepare the cucumbers, cut off the ends. Cut into slices, slightly larger than a salad - each no more than 0.5 cm thick. Place in a deep bowl, salt and pepper, mix thoroughly.

To the bottom is small enameled casserole put finely chopped greens and garlic passed through a press. Grind this fragrant mixture with a wooden pusher to create juice.

Add cucumber slices to the grated spices. Place the lid on the saucepan and shake vigorously for a few minutes. Leave to soak for 10 minutes. Then serve with boiled potatoes... Bon Appetit!