Crispy spicy pickles are not only a great snack, but also a component of a wide variety of dishes. Do not know how to deliciously pickle cucumbers? Read our article!

How to deliciously pickle cucumbers?

• Servings: 8
• Cooking time: 1 minute

Best suited for pickling are young fruits up to 15 cm in length, preferably "pimply", it is noticed that "smooth" pickled varieties do not have such a bright taste and mouth-watering crunch. Before harvesting, they should be soaked in cold water for a couple of hours.

To prevent the blanks from becoming cloudy and not exploding, it is important to properly prepare the cans. They must be thoroughly washed with soapy water and sterilized in one of the proven ways:

in a microwave oven: pour into a jar of water (up to 2 cm), place in a microwave oven at 800 W, remove and use after the water has boiled out;

place the washed cans for 15-20 minutes in an oven preheated to 150⁰;

stand for 20 minutes. in a water bath.

The lids should be washed with baking soda and boiled for about 5 minutes. Cucumbers are stored in properly prepared jars for a long time, and the brine does not become cloudy.

For a classic recipe you will need:

fresh medium-sized cucumbers - 2 kg;

coarse rock salt - 2-3 tbsp. l .;

a couple of horseradish sheets (if you wish, you can take a small root);

medium-sized head of garlic;

a small bunch of dill - umbrellas and twigs;

1-3 currant and / or cherry leaves;

a few peas of aromatic pepper.

Rinse the cucumbers and herbs thoroughly, put some of the herbs and crushed garlic cloves on the bottom of the prepared jars. Dissolve the salt in 1.3 liters of clean water at room temperature, fill the cucumbers with the solution to the very neck of the jars. Now they need to be covered (preferably with gauze).

After 2 days, you need to drain the brine, bring to a boil. Cool at room temperature, pour over the cucumbers again and roll up with lids (you can use both metal and nylon). Keep cool and dark.

How to pickle cucumbers in a saucepan in 1 day?

Want to get a flavorful snack fast? Prepare lightly salted cucumbers. To do this, you need to prepare:

2 kg of elastic cucumbers;

3 tbsp. l. coarse rock salt;

1.5 liters of purified or boiled water;

medium head of garlic;

a couple of currant leaves;

a bunch of aromatic dill (preferably a mixture of herbs and umbrellas).

How to quickly pickle cucumbers in a bag? Rinse fruits and herbs thoroughly, dilute salt in water. Mash the garlic, spread it and washed herbs (1/2 of the total) on the bottom of the pan. Place the cucumbers on top, then add the remaining dill and garlic.

Cucumbers need to be poured with salt water, covered and put into the refrigerator, in a day they can already be eaten. A quick flavorful snack is ready!

Express method for pickling cucumbers in a package

If you want to enjoy fragrant cucumbers on the same day, try the express pickling method. You will need:

fresh dense cucumbers - 1 kg;

garlic - 5-8 cloves;

greens (you can take dill greens, fragrant umbrellas with seeds, currant or cherry tree leaves, leaves or roots of spicy horseradish - whatever is at hand).

Rinse the fruits well, cut the garlic cloves or crush with a knife. Put all the ingredients in a plastic bag, tie it up and shake thoroughly to mix all the ingredients. After 5-6 hours, you can already eat them, but it is advisable to tolerate 8 hours.

Spicy pickled cucumbers will add spice and piquancy to even the most banal menu.

The summer season is ahead and it's nice to have a quick recipe for making salted cucumbers on hand. It's hard to argue with the fact that lightly salted cucumbers are one of the most popular snacks. They go well with fried meat and boiled potatoes, their spicy taste will be a great addition to almost any diet. And how nice it is to have a crunchy cucumber snack! You should definitely try it. Lightly salted cucumbers are very tasty and easy, because cooking does not take much time. There are many recipes for delicious cucumbers: these are lightly salted cucumbers in a package, classic quick salted cucumbers, lightly salted cucumbers with apples, lightly salted quick cucumbers. Eyes run, salivation flows! Let's figure out how to quickly cook lightly salted cucumbers. It's simple if you know some tricks. Also for you are six quick recipes for lightly salted cucumbers.

Lightly salted cucumbers - how to choose

It is very important for the preparation of lightly salted cucumbers to choose the right cucumbers. You can not take bitter, lethargic and yellowing. Small and thin-skinned are ideal. Necessarily strong and pimply. Nizhyn cucumbers are very good for salted salted, but you can take any others. The main thing is that they meet the listed selection criteria. Another important point in choosing cucumbers is to choose approximately the same fruits. This will allow the cucumbers to be salted evenly.

Lightly salted cucumbers - what water to fill

If you want to make premium-quality lightly salted cucumbers, consider the water. This is important, because cucumbers absorb it into themselves, so it is better to take proven bottled water, and not tap water. As a last resort, tap water should be filtered, poured into an enamel pot and put a silver spoon or a special pendant in it for a couple of hours. Water is needed for soaking and brine - ten liters of water is enough for 5 kilograms of vegetables. for cucumbers is very important.

Lightly salted cucumbers - in which dishes to lightly salt

In order for lightly salted cucumbers to turn out delicious, you should use enameled, glass or ceramic dishes for their preparation. A jar is a good option, but a saucepan is much more convenient - it is more convenient to put cucumbers in it and take it out accordingly. In addition, if the cucumbers are tamped tightly into a jar or other dish, they will lose their crunchy properties. In order for the cucumbers to be completely in the brine, you need to use a weight placed on a lid or plate of a smaller diameter than the container for cooking.

Lightly salted cucumbers - how to soak

Another important aspect of preparing delicious lightly salted cucumbers is the soaking procedure. This is done so that the cucumbers are stronger and crisper. For soaking, pour cucumbers with clean water and leave for 3-4 hours. Do not neglect this step and you will receive elastic crunchy cucumbers as a reward.

We have already figured out some of the secrets of making crispy salted cucumbers. We know how to choose cucumbers, what dishes to take and what water to use. We learned that soaking will make the salted cucumbers crispy and firm. Now it remains to find out how to make lightly salted cucumbers tasty and aromatic.

Lightly salted cucumbers - how much salt to put

Whatever recipe for lightly salted cucumbers you take, remember that you can only use rock salt for cooking cucumbers. Iodized salt and sea salt are not suitable. Use coarse rock salt as fine rock salt can make vegetables soft. For optimal salinity of cucumbers, it is recommended to put 2 tablespoons of salt per liter of water.

Lightly salted cucumbers - what spices and herbs to put

A bouquet of herbs and spices is indispensable for the preparation of delicious lightly salted cucumbers. What herbs should be put in the brine to give the cucumbers an unforgettable aroma and taste. In every recipe for lightly salted cucumbers, dill, currant leaves and horseradish leaves are always found, many will certainly put garlic. This is the basis that can and will be limited to begin with. Dill gives cucumbers an easily recognizable smell, currants give lightly salted cucumbers crispness and aroma, horseradish is responsible for an unforgettable taste and spice, while protecting cucumbers from mold, garlic disinfects and adds its aromatic note. You can add bay leaves and black or allspice peas to a hot brine for lightly salted cucumbers.

If you want to diversify the taste of lightly salted cucumbers - choose recipes with the addition of berries and apples. They will add an interesting aroma and subtle sourness. Apples and currants, both black and red, slightly change the usual classic taste of lightly salted cucumbers, so add a little - try to understand how it tastes better for you.

Lightly salted cucumbers - how much to salt

Of course, everyone wants to have lightly salted cucumbers ready as soon as possible. This can be done by using the recipe for lightly salted cucumbers in a bag. With classic cooking, lightly salted cucumbers in hot brine will be ready in a day, but lightly salted cucumbers in cold brine will need to wait 2-3 days.

How to preserve lightly salted cucumbers

Gradually, lightly salted cucumbers turn into salted ones. If it is important for you to keep them lightly salted, then take on a couple of tips:

• after the brine has cooled down and the cucumbers stand for 4-5 hours, it is better to put them in the refrigerator - in the cold, the fermentation process slows down, and the cucumbers remain lightly salted longer;
• cook a little - just add fresh cucumbers to the prepared pickle as you eat those that were in it.

Salted cucumber recipes

Each family has its own recipe for lightly salted cucumbers with its own secret ingredients. You will too. But first, try the simple, classic recipes for making lightly salted cucumbers. For the impatient, we suggest trying the recipe for lightly salted cucumbers in a bag and early ripening cucumbers - the fastest recipe for making lightly salted cucumbers.

A simple recipe for salted cucumbers

For salting you will need:
5 kg of cucumbers, 7-10 branches of dill with umbrellas, 1 head of garlic, 30 horseradish leaves, 4 tsp. allspice peas, 2 tsp. red peppercorns, currant leaves, 6 tbsp. salt

Wash cucumbers and soak in cold water for 2 hours. Coarsely chop the greens, peel the garlic, chop the horseradish leaves, leave 2-3 leaves intact. Put horseradish leaves in an enamel pan on the bottom, then some of the chopped herbs and spices. Lay a layer of cucumbers. Above, again, herbs with spices, then cucumbers. The last layer is whole horseradish leaves. Dissolve salt in 3 liters of hot, but not brought to a boil, water and pour cucumbers. Press down with a press. Leave on for 2 days.

Recipe for quick salted cucumbers

For salting you will need:
2 kg of cucumbers, 10 black peppercorns, 5 allspice peas, 1 tsp. sugar, coarse salt, a bunch of dill stalks, 2 lemons

Cooking lightly salted cucumbers:
Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt. Remove the zest from the lemons, add salt and pepper to the mixture. Squeeze the juice out of the lemons. Chop the dill. Wash cucumbers, soak for 1 hour. Then cut off the ponytails on both sides. Do not hit each cucumber too hard with the pestle or the handle of a heavy knife to crack the cucumber, then cut each cucumber across into several pieces. Sprinkle the cucumbers with salt and pepper, pour over the lemon juice and stir. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Blot the salt with a paper towel before serving. If you are in a hurry, do without soaking. Then the cucumbers can be salted in about an hour.

Recipe for lightly salted cucumbers in package number 1

1 kg of fresh cucumbers, 1 bunch of fresh dill, 1 head of garlic, 1 tsp. sugar, 1 tbsp. salt.

Cooking lightly salted cucumbers in a package:
Wash fresh vegetables and herbs. Fresh cucumbers should be soaked in clean cold water for 2 hours. Then you need to get them out and wipe each dry. You can prick with a fork in several places and cut off the ends. Take a sturdy plastic bag. Put dry cucumbers, chopped dill and garlic in it. Tie and shake to mix. Now you need to leave the bag of cucumbers for 2 hours at room temperature. Then put in the refrigerator for an hour or two. Lightly salted cucumbers in a bag are made very quickly and easily. They need to be stored in a cool place for no more than 3 days.

Recipe lightly salted cucumbers in package number 2

For salting you will need:
1 kg of cucumbers, a small bunch of greens (dill "umbrellas", fresh horseradish leaves, currant, cherry), 3 cloves of garlic, 1 tbsp. coarse salt, 1 tsp. cumin (optional), a clean plastic bag, or a plastic container with a tight lid

Cooking lightly salted cucumbers in a package:
Tear the dill and leaves with your hands, put them in a bag. Cut off the tails of cucumbers, send also in a package. Squeeze the garlic through a garlic press (you can chop it with a knife). Mash cumin seeds in a mortar with a pestle or use a rolling pin. Add salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.

Recipe for crispy salted cucumbers with apples

For salting you will need:
cucumbers 1 kg, green sweet and sour apples 2 pcs., young garlic 1 clove, dill 150 g, black currant and cherry leaves 3 pcs., horseradish leaf 1 pc., black peppercorns 4-6 pcs., bay leaf 1 PCS.; for brine: 1 l of water, 2 tbsp. l. salt

Cooking lightly salted cucumbers:
Boil the brine. To do this, boil the water, add salt and bay leaf. Cut off the "butts" of the cucumbers. Peel young garlic. Cut the apples into 4 pieces. Put 1/3 of the dill, currant and cherry leaves, horseradish in a dry saucepan. We spread half the cucumbers, one apple. Put half the norm of garlic and peppercorns.
Then we spread another part of dill, garlic, currant leaves and cherries. We add all the remaining cucumbers, apples, herbs and garlic. Fill the cucumbers with hot brine. We cover with a plate and put the load. Let it cool completely and put it in the refrigerator. In the morning, crispy cucumbers are ready.

Quickly salted cucumbers

For the preparation of lightly salted cucumbers:
A few cucumbers, a little dill, a few cloves of garlic, salt

Cooking early ripening lightly salted cucumbers:
Wash cucumbers and soak in cold water for 5-10 minutes. Wash and chop the dill finely. Peel and crush the garlic in a garlic bowl. Cut the cucumbers into pieces into eight to twelve pieces - see the size of your cucumbers. Place the prepared cucumbers in layers in a jar, sprinkle with salt, garlic and dill. Cover the jar of cucumbers with a lid, shake thoroughly until the contents of the jar are well mixed. Leave for 5-10 minutes. Lightly salted cucumbers are ready quickly.

Lightly salted cucumbers on mineral water

To prepare lightly salted cucumbers on mineral water, you need:
1 kg of small cucumbers, 1 liter of mineral sparkling water, 2 tablespoons of salt, 3 cloves of garlic, a bunch of dill

Cooking lightly salted cucumbers:
Rinse the dill well and shake off the water. Put half of the dill on the bottom of the container in which we will salt the cucumbers. Rinse cucumbers, cut off the ends, fold tightly into a container. Put the second half of the dill and finely chopped garlic on the cucumbers. Dissolve salt separately in mineral water. Pour this mixture over the cucumbers so that they are completely covered. Put the cucumbers in the refrigerator. They are ready in 12-14 hours.

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

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

This is a traditional jar recipe. 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.

According to 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, that's why they are 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 put the whole greens (or, as I do slightly shredded - so they give juice faster) put on the bottom of the jar.

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 another 5 minutes - let it dissolve completely.

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

We do not need to roll up 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

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, it is necessary to divide each vegetable into a larger number of 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 cloves,
• 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, we will prepare the vegetables - wash and wipe them. Cut off the ends.

Place 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.

Stir the salt in cold water 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 pickled fruits make a great addition and even an ingredient in mouth-watering dishes:

All of the above recipes with brine are just right for this topic. You can use either hot or cold pickling method.

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 fruit in solution for at least 3 days, for better salting. So they turn out to be crispy and insanely tasty.

The cooking process comes down to one thing: a certain amount of salt is proportionally dissolved in water, 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 filled 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 for little pickled cucumbers is based on mineral water with gases. And it is also a fast 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 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 all summer vegetables be salted in one "batch". For one thing and check what the taste of lightly salted tomatoes.

There are also several production options: dry in a bag and with 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 jar, the usual greenhouse varieties are sufficient. 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. 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:

For you, I got another wonderful recipe for little salted cucumbers - 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. Top with a slice of 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 they were sold only in Hungarian:

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.

Bon Appetit!

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

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

How to salt cucumbers: 7 main rules

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

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

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

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

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

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

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

Quick pickled cucumbers in a bag

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

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

How to cook quick salted cucumbers in a package:

1. Wash cucumbers thoroughly, cut off the tails.

2. Place the cucumbers in a clean food bag.

3. Add the garlic cloves, cut lengthwise.

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

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

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

See the exclusive recipe of the incomparable Lara Katsova!

Scented lightly salted cucumbers in hot brine

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

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

How to cook scented lightly salted cucumbers in hot brine:

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

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

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

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

5. Pour pickle over the cucumbers and cover.

6. When cool, put in the refrigerator.

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

Lightly salted cucumbers with mustard and chili

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

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

How to cook lightly salted cucumbers with mustard and chili:

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

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

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

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

Lightly salted cucumbers with apples

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

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

How to cook lightly salted cucumbers with apples:

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

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

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

4. Cool and refrigerate for 1 day.

Lightly salted cucumbers with ginger

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

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

How to cook lightly salted cucumbers with ginger:

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

2. Rub the ginger root on a fine grater.

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

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

It is well known that recipes with which you can prepare delicious pickles not only simply, but also quickly are very popular. Lightly salted instant cucumbers are perfect for potatoes and are not superfluous in a salad, and they can be served with meat or fish. The technique of cooking spicy cucumbers is not one. In the article, we have presented the most popular ideas. Just choose what you like best and cook this savory snack! All these recipes for lightly salted cucumbers are good, and most importantly, they are tested.

Pay attention to the fact that the cucumbers are about the same size, only this way they will all become well salted and crispy. If you do not have the opportunity to choose vegetables like that, then just cut them into cubes.

Before pickling, it is necessary to soak the washed cucumbers in cold water. Three hours will be enough. You can immediately cut off the edges, then cucumber bitterness will come out, if you suddenly come across an unsweetened variety of vegetables.

And a few more secrets:

• Choose cucumbers with thin skin. They are sweet, without bitterness and of course they will be salted faster.
• Only blackcurrant leaves are suitable for brine, since they have the most vivid aroma.
• Use hot peppers for a savory flavor. You don't need a lot of it: a small pinch is enough, or add a little chopped red pepper, and for a small amount of cucumbers (less than 2 kg) - on the tip of a knife.

The recipe for classic lightly salted cucumbers. Cooking in a package

Whether to add garlic or not - opinions on this matter still differ. However, if you look at a few classic recipes for lightly salted cucumbers, you will notice that there are both options. It will turn out to be more aromatic, and there will be no flaws in the taste if you use garlic.

• Pickling cucumbers - about 1 kg
• Fresh dill - a third of a medium bunch
• Garlic - 4-5 large cloves
• Rock salt - 1 tablespoon
• Black pepper (peas) - 3 pieces
• Horseradish - 1-2 medium leaves (to protect pickles from mold)

Preparation:

1. Rinse the cucumbers thoroughly, cut off the ends, pierce in several places with a toothpick so that salt and aromas from spices and herbs saturate the pulp well. Can be cut into pieces if desired.
2. Rinse the greens and peel the garlic cloves.
3. Finely chop the dill and garlic, after removing the husk. We send these ingredients in a tight plastic bag along with cucumbers.
4. Add peppercorns and horseradish leaves there, first pounded in hands, and then torn into medium pieces.
5. We fill everything with salt. We do not bind the bag tightly and shake it, sort it out for even distribution of ingredients and impregnation.
6. Then we tie it well and leave at room temperature for 6-7 hours. We store the finished snack in the refrigerator.

Cucumbers in a jar. Lazy option

This cooking method is no more complicated than the previous one. This recipe is no less common and has an advantage. Ready-made salted cucumbers are perfectly stored in a jar, and the pickle after them can be reused, the taste of a new snack will not deteriorate.

• Cucumbers
• Dill - bunch
• Garlic - 7-10 cloves
• Water - 1 liter (for a 3-liter can)
• Salt - 3 tablespoons (for 1 liter of water)
• Black peppercorns - 2-3 pcs per can

How to cook:

1. Prepare cucumbers: rinse, cut off the ends.
2. Rinse greens and chop coarsely or tear by hand. Peel the garlic.
3. Distribute the greens, garlic and peas evenly over the jars, and first you need to put a little on the bottom, a little between the cucumbers and leave a part for distribution over the cucumbers, in the rim area.
4. Put the vegetables in a jar, cover with salt and pour in cooled boiled water (see calculation of ingredients).
5. We close the cans with a lid. They must be turned upside down several times. The salt is well distributed.
6. Leave warm until fully cooked.

Lightly salted cucumbers in hot brine

One of the simplest recipes, and most importantly, you can treat yourself to a snack immediately after the brine has cooled. Simple, fast and very tasty, even with a minimal amount of herbs. Vegetables do not lose their shape and color, they remain crispy!

• Cucumbers
• Garlic - 3-4 cloves (optional)
• Dill - a couple of twigs
• Coarse salt - 1 tablespoon (per 1 liter of water)
• Currant leaves - 3-4 pieces
• Horseradish leaves - 2 pcs (small)

How to cook:

1. Prepare the cucumbers as in the previous recipes.
2. Knead the leaves of currant and horseradish in our hands, and then tear to spread the aroma and taste.
3. Chop or put whole garlic - choose according to your taste.
4. Chop or disassemble the dill.
5. We lay out all the ingredients, alternating. Fill with hot water.
6. We create oppression (you can see how to do this in the recipe below). Leave it warm until it cools completely. We store the finished snack in the refrigerator, in a jar.

Simple lightly salted cucumbers in a bag

The easiest option is how to cook lightly salted cucumbers in a bag. Only three ingredients available, and what an amazing taste! It is especially good to add dill grown on your site. The umbrellas of this dill add a special piquancy.

• Small cucumbers - 2 kg
• Dill - ½ bunch
• Coarse salt - 2 tablespoons

Preparation:

1. Rinse the cucumbers, cut off the ends.
2. We wash the dill thoroughly.
3. Cut it not too finely or disassemble it into twigs.
4. We send all the components in packages. We tie the bags and mix (shake the contents).
5. For better storage, place a serving of cucumbers in a double bag.
6. Salt in the morning and store until the next morning in the refrigerator or after salting, leave it warm for 5-7 hours, shaking occasionally.

Spicy lightly salted cucumbers in a saucepan

The main thing when pickling cucumbers in a quick way is that vegetables do not have to be rolled up. And when cooking in a saucepan, it is enough to create oppression - a press. How to do it? Option one: we select the lid one size smaller, turn it over so that the handle is inside the pan, and not outside, and put something heavy on the lid, for example a stone. Method two: put another smaller saucepan on a pot with cucumbers and pour water into it.

• Cucumbers - 2-2.5 kg (for a 3L pot)
• Water - to close the cucumbers
• Rock salt - 3 tbsp salt
• Sugar - 2 tablespoons sugar
• Garlic to taste
• Dill umbrellas - 3 pieces
• Carnation - 2-3 inflorescences
• Currant leaves - 7-8 pcs
• Tarragon - 2 stems
• Bay leaf - 3-4 pcs

How to cook:

1. We wash the vegetables, cut off the edges.
2. Dissolve salt and sugar in cold filtered water until completely dissolved.
3. At the bottom of the enameled container, lay out some of the herbs and spices, alternating with vegetables.
4. Pour brine into the container.
5. Cover with a couple of currant leaves, but you can also use raspberry leaves.
6. We put the pan in a warm suitable place, and put a press on top.
7. After a day, lightly salted cucumbers are ready.