The difference between salted and salted cucumbers is that they can be cooked much faster and with less salt. The minimum amount for 1 liter of water and 2 kg of vegetables is 1 tbsp. l. with a slide, maximum - 2 tbsp. l. For the marinade, soy sauce, sugar, and vinegar are sometimes used.

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. The finished 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 liter;
• 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 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 instant cucumbers 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. Put 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 a snack according to this recipe, it is better not to take salad varieties of cucumbers. Ideal fruits for pickling: not bitter, slightly pimply, like in the photo. For a more original taste, red chilli peppers can be used.

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 into the jar and immediately roll 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 with garlic

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

The most crunchy and delicious cucumbers are obtained by cooking them in spring water. A popular variety for a snack is "Nezhinsky". It should be kept 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 beneficial properties.

Ingredients:

• mineral water with gas - 1 l;
• medium-sized cucumbers - 1 kg;
• granulated sugar - 1 tsp;
• sea \u200b\u200bsalt - 2 tbsp l. with a slide;
• dill stalks 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 ends 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 remove, 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, you can use ground pepper, 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 along 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

Lightly salted cucumbers in a bag are dense and very crispy. A huge advantage of such salting is the speed of preparation - in just a few hours, and sometimes even faster, mouth-watering cucumbers will be ready for use.

How to make lightly salted cucumbers in a bag?

The packet pickled cucumber recipe is extremely simple and affordable. Even those who make such cucumbers for the first time, everything works out great. And the tips and tricks below for choosing the starting product and cooking will help you cope with the task perfectly.

1. In order for the cucumbers to be salted well and evenly, it is important to choose small fruits. It is better that they are approximately the same.
2. Pickled cucumbers should be fresh and firm.
3. If the fruits are lethargic, they need to be poured with cold water for at least an hour.
4. Before putting in a bag, cucumbers are either cut into slices, or the tips are cut off from them.
5. Do not pack the cucumbers too tightly.

Quick pickling of cucumbers in a bag has some solid advantages - the process is quick, incredibly simple, and the cucumbers are just excellent. If the room is hot, then the cucumbers may be ready in 1.5 hours. If, on the contrary, it is cold, then the process may take a little longer. Therefore, during salting, cucumbers can and should be tried.

Ingredients:

• cucumbers - 2 kg;
• coarse salt - 40 g;
• cloves of garlic - 8 pcs.;
• dill greens.

Preparation

1. Place the cucumbers in a large bag, add salt and stir.
2. Peeled cloves of garlic are pressed with the flat side of a knife and sent also to a bag.
3. Pour the contents of the bag with chopped dill, tie it up and shake it.
4. At room temperature, after 2-3 hours, lightly salted cucumbers in a bag will be ready.

Recipe for crispy lightly salted cucumbers in a bag

Crispy lightly salted cucumbers in a package will come in handy at any meal. This is a great snack for strong drinks and a great addition to any dish. Ready lightly salted cucumbers can only be wiped off the remaining salt and served. Here is the classic version without the addition of spices. But no one forbids experimenting. By adding certain seasonings, you can bring out your ideal recipe.

Ingredients:

• fresh cucumbers - 1 kg;
• cloves of garlic - 3 pcs.;
• sugar - 1 tsp;
• dill - 1 bunch;
• coarse salt - 30 g.

Preparation

1. Prepared cucumbers are placed in a bag, salted and sugar-coated.
2. Add chopped garlic and dill.
3. The bag is tied and shaken vigorously.
4. They remove it for 6 hours in the cold.
5. After this time, lightly salted crispy cucumbers in the bag will be completely ready.

Dry pickling of cucumbers in a package has a number of advantages over the classic pickling method. First, it is a significant time saving. Secondly, the result is firm, juicy and very spicy cucumbers. With this method of preparation, which is indicated in the recipe, the cucumbers are very aromatic. If you add all the dill and garlic once, there will be no such effect.

Ingredients:

• cucumbers - 1 kg;
• cloves of garlic - 3 pcs.;
• greens (cherry leaf, dill umbrellas, horseradish leaf) - to taste;
• dill - 1 bunch;
• salt - 25 g;
• black peppercorns, bay leaf.

Preparation

1. Prepared cucumbers are placed in a bag.
2. Add herbs, spices, half chopped garlic and dill, salt.
3. All this is thoroughly mixed and left at room temperature for an hour.
4. Then lightly salted cucumbers in a bag are transferred to another container, spread the remaining dill and garlic, mix and place in the cold for a couple of hours.

Lightly salted cucumbers in a bag with dill

Cucumbers in a bag with garlic and dill with the addition of vinegar and oil taste very similar to pickled ones. But with this cooking method, they will be ready to serve in just 2 hours. These spices give the food a special piquancy, but without them it also turns out delicious. Therefore, the composition of seasonings can be changed, supplemented or removed altogether.

Ingredients:

• fresh cucumbers - 2 kg;
• dill - 1 bunch;
• garlic - 1 head;
• vinegar - 60 ml;
• unrefined vegetable oil - 5 tbsp. spoons;
• coriander, paprika, pepper;
• salt - 50 g.

Preparation

1. The washed cucumbers are cut into 4 pieces or rings and placed in a bag.
2. Add chopped garlic, chopped dill, oil, salt, vinegar and spices.
3. The bag is tied well, shaken vigorously several times and put away in the cold.
4. After 2 hours lightly salted cucumbers with dill in a bag will be ready.

Pickling cucumbers in a bag is so good that you can cook them almost before the very arrival of guests. The recipe states that the cucumbers will be ready in an hour. And if you add a little more salt, then the time will be even shorter. In any case, cucumbers should be tried in the process. For some, they will seem ready in half an hour.

Ingredients:

• cucumbers - 1 kg;
• garlic - 3 cloves;
• ground coriander - 3 tsp;
• dill, parsley;
• salt - 30 g;
• dry mustard, pepper mixture.

Preparation

1. Prepared cucumbers are washed, cut lengthwise into 4 parts.
2. Cucumbers are mixed in a bag with garlic, salt, herbs and other spices.
3. The bag is tied and shaken well.
4. After an hour, the pickled cucumbers in the bag will be ready to serve.

Lightly salted cucumbers in a bag with garlic - recipe

Pickled cucumbers in a package with garlic will be a good addition to any side dish. But boiled young potatoes are especially good with them. You can pickle cucumbers in this way everywhere - even in the country, even in field conditions, when there are no jars and pots. If the cucumbers are not placed in the cold, they will not be chilled, but they will be salted faster.

Ingredients:

• young cucumbers - 20 pcs.;
• green onions - 1 bunch;
• dill - 100 g;
• parsley - 100 g;
• garlic - 4 cloves;
• salt - 1 tbsp. the spoon.

Preparation

1. Washed cucumbers are placed in a tight bag.
2. Chopped greens are well rubbed with salt and garlic gruel.
3. Send the mixture to a bag and stir everything.
4. The bag is tightly tied and sent to the cold for 12 hours.
5. Then they take out the bag, shake it well and again put it in the cold for 12 hours.

If you wanted lightly salted cucumbers so that you simply don't have the strength to wait, then this recipe will be very useful. Below we will talk about how to salt cucumbers in a bag in 5 minutes. Due to the fact that the cucumbers are cut into pieces, they are salted instantly. If you wish, you can add more spices, but without them it will be delicious.

Lightly salted cucumbers are a great summer snack. Sometimes you really want to crunch a lightly salted cucumber, but you don't want to wait long for them to be salted in the classical way. Therefore, today - recipes for salted cucumbers for quick recipes. You can get crispy greens in 5 - 15 minutes. It all depends only on the chosen recipe and the method of cutting the cucumber. But first things first.

In order to get delicious crispy cucumbers in a short time, you need to be able to choose them. You will need greens with thin skin and always pimply. They should also be the same size - about the size of your index finger, maybe smaller - and always fresh. Those that have already wilted, it is better not to take - their juiciness will be rather poor.

All recipes contain herbs and garlic. After all, they are best suited for quick salting. You can use a regular plastic bag, jar, or saucepan to pickle crispy cucumbers.

Lightly salted cucumbers with garlic and herbs in a package - an instant recipe

Lightly salted cucumbers can be made in a bag. This method belongs to dry pickles, because water is not used in it.

Ingredients:

• fresh pimpled cucumbers - 500 grams;
• coarse salt - 15 grams;
• two garlic cloves;
• a bunch of dill;
• a zip freezer bag, but you can also use a regular heavy-duty plastic bag.

If you wish, you can put in a little granulated sugar - ½ teaspoon. Fresh parsley will improve or simply complement the taste of salting. Personally, I really like it. You can also add a spicy note of pungency, then put in a little - no more than a spoon without a slide - mustard powder. You can add black currant leaves to the bag.

Preparation:

1. My cucumbers, but we don't peel them off. We cut off their butts and ends.

Previously, you can put them in cold water for a short time - about 30 minutes. Then they will be even juicier.

1. My dill and other greens and chop finely.

1. We take chives. We put them on the board and press a little with a knife. It will be much easier to clean them. Removes scales and cut into small cubes. But garlic can be passed through a press if you don't like having whole pieces of it.

1. Everything is prepared. Now we cut the cucumbers. There are some tricks here too. After all, the salting time depends on how the cucumbers are cut.

5 - 15 minutes - cut into thin slices.

25 - 60 minutes - cut the greens into thin bars. First in half, and then each half in half.

From 2 hours - put the whole cucumbers or cut them in half across.

In my case, these are cubes.

1. Put the cucumbers in a bag and add all the spices. If you salt greens with mustard, then you must first mix it with salt. Shake the bag so that all the pieces are evenly covered with the dressing. And we tie or close the bag.

Periodically shake up the cucumbers so that the salting goes evenly. They also need to be tried so as not to overexpose.

During the entire time of salting, the bag with greens should be kept on the kitchen table, and before serving, put in the refrigerator so that they cool down and become appetizingly crispy.

You can store such lightly salted cucumbers for no more than a day and always in the refrigerator.

Instant lightly salted cucumbers - recipe in a saucepan

Lightly salted cucumbers can be cooked in a saucepan. In such a recipe, brine is necessarily used - hot or cold. It is on its temperature that the period of salting of zelents will depend.

Ingredients:

• cucumbers - 2 kg;
• water - 1 liter;
• vinegar - ½ tsp;
• salt - 1 tablespoon with a small slide;
• garlic and dill umbrellas.

The proportion of water and salt - a spoonful of salt is taken for 1 liter of water.

Preparation:

1. We wash the cucumbers under running water, cut them on both sides and put them in cold water for 2 hours.

To make the cucumbers salted faster, you need to make crosswise cuts at both ends before placing them in the pan.

1. Put chopped garlic at the bottom of the pan. On it, herbs, then cucumbers and again garlic and herbs.

You should not save on seasonings - then the cucumbers will turn out to be even tastier.

1. We mix water, salt and vinegar. This will be the pickle. It must be boiled, then the cucumbers will be salted in a day.

You can also fill them with cold brine, but you have to wait 3 days. The cucumbers are amazing though.

1. Fill cucumbers with hot brine so that it covers them. We put a plate on top, on it a 3-liter jar filled with water - this will oppression.

The pan should stand at room temperature for 24 hours. Enjoy your meal!

Lightly salted cucumbers - recipe in cold water

Lightly salted cucumbers go well with young potatoes. It turns out a very tasty and satisfying tandem, so every housewife should have such a recipe in stock.

I suggest you cook lightly salted cucumbers in a cold way. Zelentsy are crispy, but do not lose their attractive appearance.

Ingredients:

• 1 kg cucumbers;
• 1 liter boiled water;
• 2 tbsp. l. salt (70g);
• 1-3 cloves of garlic;
• black currant leaves;
• dill;
• cherry leaves (optional);
• horseradish leaves.

Preparation:

1. Wash greens and cucumbers well. Zelentsy should be put in very cold water for 1 - 2 hours.

1. Then cut off the ends.
2. Cut the garlic into wedges.
3. Now we will prepare the brine. Boil water and put salt in it and stir. Then leave the brine to cool - before pouring it should be cold.
4. At the bottom of the saucepan, place half of all the cooked herbs and all the garlic. Put prepared cucumbers on top.
5. Now pour in the brine. It is best to do this through a sieve, because the salt can sometimes contain small stones.

1. Put the remaining greens on top and cover the pan with a towel.

1. After a few hours, close it with a lid and leave it for another 12-16 hours.

If you like saltier cucumbers, keep them in the brine longer. Enjoy your meal!

Crispy lightly salted cucumbers in a jar - instant recipe

Crispy lightly salted cucumbers can be very quickly cut into thin rings.

Ingredients:

• 330 g cucumbers
• 1 tsp (5 g salt)
• 1 clove of garlic
• fresh dill
• 1/3 tsp ground cumin (optional)

Preparation:

1. Wash the greens, cut on both sides and cut into thin slices.

1. Put them in a jar.

1. Put finely chopped dill, chopped garlic and salt there.

1. Close the jar and shake it well.
2. After 5 minutes, shake it again and do the same operation after another 5 minutes.

After a total of 15 minutes, the cucumbers can be laid out and eaten. Enjoy your meal!

I suggest you watch a video recipe for cooking lightly salted cucumbers in mineral water

Bon appetit and see you new recipes!

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

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

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

Some common points for all methods of cooking lightly salted cucumbers

To get crispy cucumbers that will surprise not only family members, but also guests with their unsurpassed taste, it is useful to familiarize yourself with the secrets described in this article. The knowledge gained will help to avoid common mistakes that inexperienced housewives often make.

What cucumbers are best for pickling

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

Which salt to choose

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

What water to use

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

Choice of crockery for preservation

• glassware is the best option for any workpieces, its only drawback is fragility;
• a good alternative would be dishes made of high quality ceramics or enameled;
• it will not be possible to cook tasty and crunchy fruits in aluminum dishes due to the fact that this material undergoes oxidative processes.

What herbs will give lightly salted cucumbers an unsurpassed taste and aroma

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

It is important to know

The use of a large amount of herbs and spices to create an original taste and aroma significantly reduces the classic aroma.

And a few more tips from experienced housewives

1.Middle of summer is the best time for pickling cucumbers.

2. The preference should be given to rather hard varieties of vegetables.

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

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

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

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

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

8. The most crunchy cucumbers will be prepared using spring water.

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

Several simple and delicious salting recipes:

Recipe with garlic and dill in a saucepan

What you need:

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

Salting process

1.Pour the vegetables with cold water. Wait for some time to get wet.

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

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

4. Lay out the washed cucumbers.

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

6. Pour everything over with hot brine.

7.Cover with a plate.

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

Instant lightly salted cucumbers in a saucepan

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

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

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

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

What you need:

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

To prepare the brine, you will need 1 liter of hot water and 1 heaped tablespoon of salt.

How to pickle

1.Prepare all ingredients. The fruits can be chosen in different sizes, which are available.

2. For two liters of brine, you need about one kilogram of cucumbers.

3. Fresh cucumbers are thoroughly washed, soaked in cold water, if they have been lying for a long time before. Cut off the tips from the fruits so that they are salted faster. Make cuts in the fruit. The rest of the ingredients are washed.

4. Greens are placed at the bottom of the pan. Don't forget about bay leaves and black peppercorns.

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

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

7.Place the same set of herbs and spices on top that was placed on the bottom of the container.

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

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

10.After cooking, refrigerate.

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

Lightly salted cucumbers without brine

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

For one kilogram of cucumbers you will need:

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

Sequence

1. Prepare all ingredients.

2. Wash the dill. Chop finely.

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

4. Put washed and chopped herbs and spices in a dense plastic bag at the bottom, add salt.

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

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

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

According to grandma's recipe

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

You will need:

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

How to cook

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

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

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

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

5. Cucumbers are placed tightly on top.

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

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

Video recipe:

Enjoy your meal!

The most crunchy lightly salted cucumbers

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

What you need:

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

Cooking secrets

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

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

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

4. Fill the container halfway with cucumbers.

5. Then add another layer of greenery.

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

7.Fill the container with pre-boiled brine and cooled to room temperature. To prepare it, you will need to mix two tablespoons of salt with one liter of water.

Simplified version

1.Salt is poured into a saucepan and poured with hot water in the same proportions, the resulting brine is thoroughly shaken so that the fruits are evenly salted.

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

How to quickly pickle cucumbers in a bag

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

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

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

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

It is difficult to find a person who would not like this appetizer, so today we are preparing instant salted cucumbers... Actually, this dish is always prepared quickly, but there are a lot of different ways of cooking it: hot and cold filling, in cans, in a bag, whole and sliced, with a variety of seasonings and additives.

While there is an abundance of green fruits in the market and in the garden, we will enjoy. And even if you have your favorite recipe, try others, perhaps at least one of them will take its rightful place in your recipe book.

Instant salted cucumbers with garlic

Traditional instant salted cucumber recipeis hot fill. That is, the ingredients and the cooking procedure are about the same as for ordinary pickled cucumbers, only they usually withstand the preparation for a day. Prepare the brine at the rate of 2 tablespoons with a light hill of salt per 1 liter of water.

Products:

• horseradish roots and leaves

  fresh bitter pepper or flakes

  dill umbrellas and fresh herbs

The cooking procedure is as follows:

1. Wash fresh pickled cucumbers of medium size and, if necessary, soak in cold water for three to four hours. After that, we cut off their butts.

2. Greens and inflorescences of dill wash, dry and cut into pieces of medium size.

3. Wash a pod of hot pepper and cut into rings. If desired, you can cleanse the seeds.

4. Peel the garlic heads and cut them into halves.

5. Cut the horseradish leaves into pieces, peel the horseradish root and cut into pieces of one and a half to two centimeters.

6. Boil the brine and let cool slightly.

7. Put herbs and cucumbers in layers in a saucepan or deep bowl. The top layer is horseradish leaves.

8. Fill the filled dishes with saline. If it comes up, you can cover it with a suitable plate on top and put oppression. The simplest option is a can of water that is cleanly washed, including from the outside.

Instant lightly salted cucumbers in a saucepan will be ready the next day. If you use cold filling, the cooking time will increase by a day. Horseradish root is a very important ingredient, which makes the cucumbers crispy. The rest of the components can be changed at your discretion.

Recipe for lightly salted crispy cucumbers

The brine in the next recipe includes vinegar, but this does not mean that the cucumbers will turn out to be pickled, since it is not felt there at all. Let's see how to do quick-cooking crispy salted cucumbers. The distribution of products is made for one three-liter can. We will need:

fresh cucumbers 1.7-1.8 kg

two heads of garlic

dill branch with seeds and inflorescences

horseradish leaf

currant and cherry leaves, 3-6 pieces of each type

a bunch of greens (dill, parsley, tarragon, celery - to your taste)

two tablespoons of rock salt with a small hill

a teaspoon of granulated sugar

a tablespoon of acetic acid 9%

water to the top of the can, approximately one and a half to 1.7 liters

The ratio between sugar, salt and acetic acid is very important. Observe it, and your cucumbers will crunch just fine, of course, provided that the raw materials were fresh. It is best to take small gherkins directly from the garden. In extreme cases, small fruits of pickled varieties with pimples and black thorns can be soaked for three to four hours in cold water.

Wash the cucumbers and cut off their ends, divide the garlic into chives and peel them. Do you know how to quickly peel garlic? Place the cloves in a glass jar so that there is enough free space, close it with a lid and shake it vigorously, the husk will come off. The garlic should be ripe with dry scales. My greens, let them drain and cut into pieces of any size. We put it on the bottom of a clean jar along with the chives of garlic cut into plastics. After that, we put the cucumbers tightly. You can even lightly tap the bottom of the can on the table. For the brine, boil water with salt and sugar, and add acetic acid after the liquid has cooled down a little, and immediately pour it into a jar of cucumbers. We put the jar in a bowl, cover it with gauze and in a day or two we will enjoy the finished product. In the fridge instant salted cucumbers with garlic can be stored for up to a month, if, of course, by that time something will remain of them.

Lightly salted cucumbers instant recipe

Previously, lightly salted cucumbers were traditionally cooked in glass or enamel dishes. With the advent of plastic, completely new ways of preparing them have become possible, such as dry salting in plastic bags. It should be noted that plastic is only suitable for food, and the bags must first be checked for leaks. For example, filling bags from supermarkets do not always hold liquid well. Now let's cook instant pickled cucumbers in a bag... We need this very package, and in addition:

a kilogram of fresh gherkins with thin skin and well-defined pimples

a tablespoon of coarse or medium salt

a teaspoon of sugar with a small slide

a bunch of fresh dill

a few peeled garlic cloves, cut into slices

The first step is to thoroughly wash the vegetables so that nothing prevents you from enjoying the taste. Whether or not to cut off the ends of the fruit is at your discretion. If the fruits are young and with a thin skin, then this procedure is optional. Let the water drain and place the gherkins in a bag, where we first pour salt, sugar and finely chopped dill. We tie the bag so that the contents are not very tight, but there is not much free space. Shake it several times so that all the seasonings are evenly distributed among the cucumbers, and put it in the refrigerator for six to seven hours. It is most convenient to cook them at night, then by the morning you will have a finished product.

Instant lightly salted cucumbers

Dry salting allows you to make even more quick cooking of lightly salted cucumbers... It will take you less than an hour to pickle the pickles with mustard powder. To prepare this spicy delicacy, we need:

fresh fruits about a kilogram up to 12 cm in size

fresh parsley and dill, cut into 0.5-1cm pieces

1/3 to whole teaspoon salt (your choice)

mustard powder in the amount of 0.5-1 teaspoon

ground black pepper or 1 / 3-1 / 2 teaspoon pepper mixture

You can also add ground coriander or allspice to taste. Cucumbers can be quite large, the main thing is juicy pulp without voids and small seeds. Long-fruited salad varieties are also suitable.

As in the previous recipe, first mix the chopped herbs, salt and all the seasonings in a bag. Cut the cucumber fruits either crosswise into circles 2-2.5 cm thick, or cut the long fruit into four parts lengthwise, and then crosswise into an arbitrary number of long pieces. We place the slices in a bag, tie it up and shake the contents until all the ingredients are evenly distributed. We put the bag in the refrigerator and after 30-40 minutes we enjoy the finished product. It is difficult to indicate the exact proportions in this recipe, because some people like more salty, and some less. If this is your first time cooking, be guided by the amount of salt you usually put in a salad. And it is better to put less salt at first, and then correct recipe for lightly salted crispy cucumberswith mustard than to oversalt and spoil the food.

Mustard seeds are also suitable as a seasoning, not just powder. They add a touch of spiciness, make the cucumbers crisp and pair well with a spice like turmeric. This appetizer recipe can rather be attributed to marinades, but it is prepared on the basis of lightly salted cucumbers prepared with dry salting. cannot be prepared for the winter, but it can be stored in the refrigerator for up to a month. Vegetables prepared in this way, together with the onions that are part of the preparation, are excellent for sandwiches.

We will need:

5.5 cups, or about 600 grams, of sturdy cucumbers, cut into quarter-inch-thick slices. If you use a ribbed cutter, the dish will look more attractive)

one and a half tablespoons of rock salt, maybe not very coarse, but not "Extra"

1 cup sweet onions, finely chopped in half rings

1 cup granulated white sugar

240 ml of white wine vinegar, If you take 9% table vinegar - 160 ml is enough, but the taste will be worse than with natural.

Cups of apple cider vinegar

50g brown sugar

one ? teaspoon mustard seeds

Ch.L. celery seed

1/8 teaspoon ground turmeric

Put the prepared cucumbers (washed and cut into slices) in a low wide container and sprinkle with salt. We cover it with a lid or put it in a bag and put it in the refrigerator for an hour and a half. After cooling, rinse in a colander under running water and let drain. Mix with chopped onions in the same bowl. We prepare the filling from all the other ingredients, we heat it not to a boil, but only until the vinegar dissolves, so it is better to take filtered water. Pour the hot filling over a mixture of onions and cucumber slices, cover with foil and put in the refrigerator for about eight hours or overnight.

Instant lightly salted crispy cucumbers

Following lightly salted cucumbers recipe: crispy instant cucumbers with mineral water. The recipe is also modern, but completely reliable. There is probably no need to say much about the choice of cucumbers. In this recipe, as usual, the use of medium-sized fresh pickled fruits, with black thorns and pimpled, is provided. Although, without heat treatment, you can try high-quality long-fruited cucumbers. You should choose drinking water, not mineral water, of the company that you prefer. Ingredients.