Hello friends!

Well, finally summer is in full swing, or maybe someone has already come autumn. And he had never made a fragrant appetizer of "greens". Do you understand what I mean? I decided today to write a final post on light-salted cucumbers, which we will cook exclusively according to instant recipes. I tried to choose the most relevant and classic options that have won respect among bloggers and my family.

What is the secret? We are all used to eating them not very salted, but to make them crackle on our teeth. And garlic and dill gave a cool aroma. Therefore, let's understand all the intricacies and details of this interesting and fairly simple way of cooking.

Such a cucumber treat will not leave anyone indifferent. That's because it will be an indispensable assistant if you are going for a picnic at or if you are going to have a fun company. You will certainly put on the table, and some gourmet dish, like, a couple and of course a chic appetizer).

Today I have such a wonderful mood that I began to delve into the Internet and found such a picture, I was pleasantly surprised. Imagine, in one town, namely, somewhere there, far from me, a monument was erected in the suburbs in Lukhovtsy, look who?

Maybe that's why we love these sweet and tender gherkins with a rather thin skin called Lukhovitsky. In general, I share this find with you.

Well, now we proceed directly to cooking, remember all the tips and tricks, because the first excitement for the cucumbers went away, ate them fresh. Now we will make super snacks out of them. It will turn out very tasty, and let these simple cooking technologies become your assistant or guide. Good luck!

Salted cucumbers with garlic and herbs - the best instant recipe

To be honest, you probably guess yourself, or perhaps already tried to cook like that someday. The standard set of products for this masterpiece is quite simple, it includes any greenfinch, necessarily garlic and of course young cucumbers. Without salt and a little sugar (although it is not always put) here, of course, can not do.

In addition to all this, you can also use the leaves of cherry, horseradish, currant, tarragon, etc.

All these flavoring additives contribute only to the fact that the taste is saturated with different shades and becomes even more saturated. And what kind of brine will be, that you can directly try to drink, wow, what a charm will come out.

Our ancestors always made such a blank in a jar or pan; now it has become a novelty to do this in a bag or bag. Agree so it turns out pretty quickly, and also without the hassle and washing the dishes, but the first recipe will be classic and consider all the cooking steps in the jar (you can take anything, a cup or a bowl).

We will need:

per can or 3 liter capacity:

• Fresh cucumbers - about 2 kg, depending on what size
• Unboiled drinking water - 1.5 l
• Salt - 3 tbsp. Based on the fact that for every liter goes 2 tbsp.
• Garlic - Head
• Dill umbrella - 1 pc.
• A leaf of horseradish, currant (5 pcs.), Cherries (5 pcs.)
• Bay leaf - 3 pcs.
• Bitter chili pepper - 0.5 pcs.
• Tarragon (tarragon) or lovage - optional

Stages:

1. Sort the vegetables, examine them for flaws and discard those that are not suitable for food. It will be better if you take them just torn from the garden. If they have been with you for a long time, then dip them in water and bathe them. Let them stand and replenish their water balance.

Take not too big fruits, it’s a pleasure to eat such fruits and they look more sympathetic. It is also advisable to take one size so that they salted equally in a short period.

I think that everyone understands that pickled gherkins are excellent here, do not take food, otherwise they will please you with their softness.

So, soak the cucumbers in water, let stand for a couple of hours. Next, remove them and trim the ponytails on each side. They accumulate all the bitterness, and if it is not homemade vegetables, also all sorts of nitrates.

2. Then pour all the greens on the list with boiling water so that all microbes are killed. Peel the head of garlic and cut each clove in half. Put all the ingredients on the bottom of the dishes.

3. Next, begin to make cucumbers tightly to each other in a vertical and horizontal position, if it is a jar. And if the basin, then scatter them in a chaotic manner.

Remember and act. 2 tbsp of salt is taken per liter of water - these are the exact proportions that must be observed.

5. Allow to stand under a closed lid for 12-24 hours in a warm place. During this time, the fermentation process will go, and the more time passes, the more tempting it will be to try.

Then store it in the refrigerator, but I don’t think that you will have to stand there for a very long time, because you will definitely like such crunches and eat them on the same day. Enjoy your meal!

How to make salted crispy cucumbers? The classic cold pickle jar recipe

Personally, this option is also done quite often in my family, and my great-grandmother always said that without such pickles, summer is somehow wrong. Probably it is, after fresh, you always want something salted, especially when young potatoes appear.

The advantage of this salting is that in the end the gherkins remain with a pronounced greenish color and almost do not turn yellow. The point, of course, is in the recipe and cooking technology itself.

With all this, you will spend literally a couple of minutes to put the cucumbers in a jar and pour cold marinade, and after a couple of days you will enjoy the taste and aroma. Well, it is definitely guaranteed, haha \u200b\u200bby nature itself).

Remember only the golden rule, do not take fruits, if they have a bitterness, this will ruin your whole taste. Therefore, be sure to try when you cut off the ends of the greenbacks.

See what a usual set of products and spices, there is nothing superfluous. Amazed, it happens too. Take note, friends.

We will need:

• Cucumbers - from 1 kg or 5-6 pcs.
• Garlic - a pair of pieces.
• Dill umbrella or simple bunch
• Drinking water - 1 l
• Salt - 4 tsp
• Black Peppercorns - A Pinch
• Bay leaf - 2 pcs.

Stages:

1. So, take the greens and carefully cut off the “ass” on each side with a sharp, sharpened knife. Accordingly, before you do this, you need to wash them in running water.

2. Then take a small glass container and start packing them in a regular, non-sterilized jar. Usually all this is done by arranging the cucumbers vertically. After that, bookmark the dill, it can just be a bunch or umbrella for aroma. And of course, peeled cloves of garlic, I usually put more in the region of 5-6 pcs.

3. And now we begin to conjure over the marinade, or as they say brine. It seems that these are not such big words and there’s no way to figure it out at all. In fact, all this is not so. You should mix water and salt in a bowl or saucepan, you will get an ordinary salty liquid, and then put a couple of leaves of parsley and a pinch of black peas in it. Stir.

Those who have a bit of free time can boil this broth, but then it will already be a hot ambassador. So it turns out also very tasty.

4. In any case, fill the prepared jar with this mixture, cover with a lid. The process of fermentation and oxidation will immediately go if you leave it warm. And if in the refrigerator, then this process will go slower.

Let the workpiece stand for a couple of days, you can take the sample after 24 hours, that is, a day or earlier, depending on what taste you are pursuing. If slightly salted, then eating is allowed after 6-8 hours.

Store the jar later in a cool place with a closed nylon cover. Do not forget to cook potatoes for such a snack or make a meat dish.

Lightly salted cucumbers with garlic and dill in a bag

And this is an impeccable recipe, which, even without preservation, should first of all win the hearts of young people. Because they are always in a hurry, they come home tired from work and give them something in haste. This is the version of cucumbers in the package called the best, because the gherkins are prepared and soaked in a fragrant and slightly salty taste for a couple of hours.

And then there’s another little nuance, I’d say a secret, which even all bloggers don’t know about. If you are in a hurry, and the snack should already be on the table, then you can safely cook it quickly if you cut the greens quite finely.

The smaller they are cut in size, they can be crushed into pieces, circles or whetstones, the faster they are salted. And so that they also turn out to be sweet, I propose to add a little sugar.

We will need:

• cucumbers - 500 g
• garlic - head
• black pepper peas
• ground pepper - optional
• coarse salt - 0.5 tbsp
• sugar - 0.5 tsp

Stages:

1. So, select one size beautiful and preferably only that ripped fruit. Wash them in running water. Trim the “asshole” for each cucumber, on each side.

If the gherkins are too large in size, or salad type, then chop them in half.

2. Peel the garlic and chop it into small pieces with a kitchen knife. Or use a garlic squeezer.

3. Dill will also have to be chopped finely, discard thick stems and do not use.

4. Now miracles of scientific progress begin))). Take a plastic bag and put everything on the list into it. That is, prepared cucumbers, salt, sugar, pepper and dill grass.

Tie the ends with a thread and shake from side to side, you can even throw a little, the main thing is not to get into the ceiling). After such actions, a pickle will begin to form in the bag, which will help pickle fresh cucumbers to the desired state.

Leave them to cool on the table for 2 hours, and then taste for health. Store and then in a bag, though the bag is best put in some kind of glass or plastic container. Or use bags that have a strong coating, you can cheat and take and put the bag in the bag.

A quick recipe for pickled cucumbers in 2 hours in a saucepan with warm marinade

Definitely a super-duper version, because it will be with mustard seeds. And plus coriander and other spices distinguishes it from the whole crowd. I hope you will fall in love with him immediately and will often apply in your practice.

The fermentation process in the pan will be natural, which means that no problems will be delivered to your intestines.

The only thing is, take cucumbers from your summer cottage, but you can buy spices and salt in the store that every house now has or at almost every entrance.

We will need:

• cucumbers - 2 kg
• garlic - 1 head
• dill seeds or bunch
• tarragon - bag
• red pepper - optional, if you like spiciness
• leaf of parsley - 2-3 pcs.
• cloves - 4-5 pcs.
• allspice black peas - 10 amount
• mustard seeds - 1 tsp
• coriander beans - 0.5 tsp
• salt - 2 tbsp
• vinegar 9% - 6 tablespoons
• horseradish leaf

Stages:

1. Before describing the steps, I want to say that it is not necessary to cook it in the pan, you can take the usual 2-liter or three-liter jar.

In any case, wash the green fruits, and if you want to cut the ends. Then sprinkle on them a half of what is prescribed in the ingredients - mustard grains, coriander and cloves. Be sure to add the cloves of peeled garlic, it will make a bright and rich taste. Add currant or cherry leaves as desired.

2. Pour water into another pan and bring the liquid to a boil. Put bay leaf and all other spices and seasonings (dill seeds, tarragon, lavrushka, cloves, peppercorns, coriander, mustard). Salt and pour vinegar, boil for 2 minutes.

And then pour the prepared cucumbers with such a fill. In order for the brine to soak each fruit well, an incision can be made, as shown in this photo.

3. Wait a couple of hours in the warmth under the lid and try in a good mood, if the taste is not satisfied, leave it for a while.

Salted greens in a bag in one hour at home

Cool! Who would ever have imagined such a thing if they had told me 10 years ago, I would not have believed it, but here I have to believe in such a fairy tale. Because I myself tried this simple way and remained completely delighted.

If you are intrigued, you can still see a more detailed step-by-step instruction on my blog in another

Cucumbers in a three-liter jar per day

I think that everyone knows about this method of salting. The only thing is that you do not need to immediately make several cans with this vegetable snack, it is better to open one, empty, and then salt again. The fact is that such cucumbers, the more they stand in the brine, the more they become salty. And you must agree that many may not like it.

We will need:

• cold water - 1.5 l
• salt - 2 tbsp
• peppercorns - 5 pcs.
• dill with umbrellas - 1-2 pcs.
• horseradish - leaf
• cherry leaves or currants - 3 pcs.
• lavrushka - 1 leaf
• garlic - 5 pcs.
• cucumbers - how much can the jar place

Stages:

1. Take a three-liter jar and place dill, cloves of garlic and leaves of cherry and currant in it on the bottom. After pepper peas, and necessarily, for a crisp leaf horseradish. Then lay the cucumbers vertically.

2. Although you can arrange them horizontally, as shown here below. There is no special difference. In this recipe, as you might have noticed, the ends are not cut, this is done on purpose so that they stand longer and do not sour.

Put salt on top and fill with ordinary drinking water. Cover with a nylon cover. Keep them in a warm place for 24 hours. The fermentation process will begin its action almost immediately.

3. And then cut them beautifully on a plate and help yourself to health!

Korean style cucumbers - not found in the store

Recently, I have already touched on this topic in more detail. And she revealed all the secrets and nuances. In this article I will tell you about the most popular cooking option. If he does not suit you, look for others

However, this is an awesome snack, which is this year’s hit and bomb. So be aware, do not pass by.

We will need:

• cucumbers - a pair of pieces.
• granulated sugar - 2 tsp
• table salt - 0.5 tsp
• black pepper - a pinch
• seasoning in Korean - 0.5 tbsp
• vinegar 9% - 6 tsp
• vegetable oil - 4 tsp
• carrot - 1 pc.
• garlic - just a few cloves

Stages:

1. Wash all necessary vegetables and allow excess moisture to drain. Then grind fresh carrots into sticks. Or use a special Korean device, a grater.

2. Then chop the cucumbers into sticks, they should not be too long, about 5-6 cm in length and 1-1.5 cm thick. You can, if you want to cut into slices or circles, and even possibly into cubes, this will only speed up the process pickling.

Skip the garlic on a garlic squeezer or grate on a fine grater.

3. The only thing left to do is create a special sauce, mix vinegar, salt and vegetable oil in one container. Then put the sugar and seasoning in Korean. Stir. That's all miracles, fill cucumbers with such a marinade.

4. Stir thoroughly with your hands and leave to infuse in the refrigerator for about 4 hours. Cover with cling film to prevent the dish from airing. Have a nice discovery!

Fast salted cucumbers with mustard

Love a vigorous and rich taste, and so that it is combined with a hint of spiciness. Wow, of course. It is worth adding dry powder and parsley, you will get another masterpiece, which I propose to see in this short story. Do not believe it, then go to the viewing and do not be surprised if it will lick your fingers, and maybe swallow.

We will need:

How to pickle cucumbers in a mineral water with dill and garlic

Well, well, and now another gorgeous option, it is based on mineral water, why on it. The fact is, it is slightly salted and has a specific taste, but this is not the main thing, it speeds up the salting process. And the bubbles do their job flawlessly.

In general, they are special and have a cool and delicious taste. It’s worth a try to understand it.

We will need:

Stages:

1. Take cucumbers with pimples and cut off the ends on both sides of the spouts. A leaf of horseradish, they are laid precisely so that a crunch appears in the taste, cut into 3-4 parts. Chop the dill with a culinary knife not very finely, you can even if it is young to put twigs.

Peel the garlic and cut each one in half. Wow and the smell will go, I really like it, just the room is sanitized).

2. In a plastic bucket or any other container, a saucepan, a bowl or a jar are suitable, pour black pepper with peas. Then cover the bottom with half horseradish leaves and half chopped dill.

Arrange half the cucumbers, scatter the garlic on top, and then the greens again. In conclusion, sprinkle again with herbs and horseradish leaves.

3. Dilute the salt in a separate bowl in a jug of mineral water. Stir the bulk ingredient to melt.

4. Then fill the bucket with such prepared liquid and cover with a lid or foil. Open the refrigerator and put on the middle shelf, after 1 day take a sample.

5. These handsome men came out of a cool place, wholesome and unscathed! And what a delightful external taste, and smell, aroma, wow, nam!

Dry ambassador of tomatoes, zucchini and cucumbers

And finally, I give you one old recipe, which is universal. Because this way you can pickle any vegetables. When the height of summer is high, this is not a big deal.

This dish will be without brine, that is, a dry ambassador is used and this delicious salad will delight you on the table. Moreover, when there is a cheerful and noisy company in the circle, as my husband says, such cucumbers are simply entwined under vodka, only the noise is worth it. And besides them, there are other wonders in the form of tomatoes and zucchini. Krutyak, in a word.

We will need:

• fresh young zucchini with peel - 0.3 kg
• cucumbers - 0.3 kg
• tomatoes - 0.3 kg
• garlic - a couple of cloves
• dill, basil or any other herbs
• ground black pepper - a pinch
• coarse salt - 1 tsp

Stages:

1. Zucchini and cucumbers chop on long sticks or sticks, about the same size.

2. Remove the stalk from the tomatoes and cut them into quarters. Chop the garlic into small thin slices.

3. Grind your favorite dill and basil greens with a knife.

4. Take a clean ordinary food bag and put all the vegetables in it with the greenfinch. Sprinkle with salt and ground pepper. You can do this in any order. Tie a bag and squeeze it from side to side so that the juice stands out slightly. Leave the salad on the table for 12 hours.

5. Thus, in the morning you threw all the vegetables into a bag, and in the evening for dinner, sit and try with young potatoes and in a pleasant atmosphere of the family. Enjoy your meal!

That's all for me, you can create such wonderful and wonderful vegetable creations right now. Take the main thing out of your garden or buy more cucumbers on the market and put them in a convenient way for you. As you may have noticed, there are a great many of them. I think that you have already fallen for your soul.

It remains only to wish you all the very best and best. Good luck to everyone and have a great vacation! Till.

Fragrant and crispy light-salted cucumbers in a jar are a great option for a summer snack. This simple and very tasty dish is perfect for outdoor recreation.

You can serve it with barbecue, for a sincere company, if you offer them as an appetizer for strong drinks. For a home dinner with hot potatoes and even for a festive table, where few people will refuse such a delicacy. In addition, crispy salted cucumbers can be added to various salads, pizza and other dishes.

Recently, I talked about how to cook light-salted, you can find these cooking methods here. Today I will offer several recipes for quick salting of cucumbers in a jar of garlic and herbs.

For this method of preparation, you will need a special marinade, consisting of soy sauce and a large amount of herbs.

It is necessary to prepare:

• 1.5 kg medium and small cucumbers.
• Greens - in a large bunch of cilantro and dill, if something is missing, you can replace parsley.
• Head of garlic.
• Soy sauce - 220 ml.
• Sunflower oil or olive (should not have a smell) - 2 tablespoons.
• Vinegar (9%) - 1.5 teaspoons.
• Salt - a teaspoon with a slide.
• Sugar is the same serving as salt.
• Ground red pepper - a couple of pinches.
• Sesame - 2 or 3 spoons.

A step-by-step process for making crispy freshly salted cucumbers

In washed cucumbers, cut off both ends, cut the fruits into 4 parts in length. If your vegetables are too long or pot-bellied, they can be cut into more parts, cut in half lengths or crumble into large rings.

Salt the foods a little, mix, leave for twenty minutes.

To the cucumbers, add chopped pure herbs, chopped or grated garlic, sesame seeds, vinegar and sauce, mix.

We place the ingredients in a sterile jar or several jars, depending on their volume, close with a tight lid, shake the container with contents several times, put in the refrigerator for 5-7 hours.

You can store the finished product in the same form - in a glass container, in a cool place, under the lid. The shelf life of an open can, that is, from which cucumbers were already taken, is 2-3 days. Unopened containers can be stored for up to two weeks.

At the same time, it is important to understand the longer the salted cucumbers (and they are also called freshly pickled) insist in the bank, the more they become more salty and soft in consistency, and therefore I personally recommend them to be consumed immediately after cooking and not to make the dish too large.

  Cooking classic salted cucumbers with garlic and dill without losing color

Essential Ingredients:

• Cucumbers - 5 kg.
• Dill - 150-170 gr.
• Currant leaf - 100 gr.
• Horseradish leaves - 5-7 pcs.
• Fresh or granulated natural garlic - 2 heads of 5-6 cloves or 15-20 gr.

To prepare the brine:

• Water - 3.5-4 liters.
• Salt - 150 gr.
• Vodka - 150 ml.

On a note! If you take a kilogram of vegetables, then simply divide the indicated weight of the remaining products by 5.

How to make salted cucumbers, the recipe is in steps.

Wash all vegetables and greens thoroughly.

Cut the ends from the cucumbers on both sides, cut the large fruits in half. For cooking, it is best to take small varieties and earlier fruits with a thin skin.

Break horseradish leaves in half, place one half at the bottom of the jar, the second will be needed to cover the products from above.

Leaves of currant leave whole, 1-2 stack on top of horseradish.

Tanks should be filled to the top. The last layer must go green.

From above we place a couple of leaves of a currant bush and the remaining horseradish.

Bring the water to a boil, stir salt and water in it, remove from heat, let it cool for 5 minutes and then pour the hot brine into the prepared ingredients.

We cover everything tightly, let it cool, remove it in the refrigerator for the night. The next morning, cucumbers can already be served on the table. Keep cooked in the cold in a closed container for no more than 5 days.

Take for cooking:

• Cucumbers in the amount of one liter, two-liter or three-liter jar.
• Greens - to taste.
• Salt - per liter 1 teaspoon, 2 - dessert, 3 - tablespoon (you can add a little more, look to your taste).
• A bit of garlic.
• The jar itself, which should first be doused with boiling water.
• Boiling water to pour food (the amount depends on the taken volume of the jar and vegetables).

Step by step steps to make lightly salted cucumbers:

We put washed products in clean jars (if desired, so that they can be salted faster, you can cut them into large pieces), sprinkle with chopped herbs, it is best to take a mixture of dill, cilantro and parsley.

We throw peeled garlic cloves cut into two or more parts.

We boil water, dilute the right amount of salt in it, and pour vegetables directly with boiling water.

Without closing, we let the cucumbers stand until completely cooled, then cover the ingredients with gauze and send them to the refrigerator for 12 hours. Cucumbers are ready!

You need to take the following set of ingredients:

• Gherkins - 2 kg.
• Coarse salt - 2 tablespoons.
• Honey - 1 spoon.
• Vodka - 20 ml.
• Garlic whole slices or ground - to your own taste.
• A large bunch of greens - dill (you can add cilantro if you wish).
• Dill umbrellas - 2 pcs.
• Horseradish - 1 sheet.
• Water is a liter.

How to quickly pickle small cucumbers, step-by-step actions

I wash all the products, cut the ends off the vegetables and lower them in cold water for 2 hours. This will remove if there is bitterness from the fruit, plus will make them more crispy.

We drain the water, cut the largest cucumbers in half in length, leaves the small ones intact.

If garlic is taken fresh, it should be mashed or cut into 2 to 3 slices of each slice.

Grind dill (only greens), leaves the umbrellas intact.

We scald the jar for cooking with boiling water, let it cool and lay the products, on them horseradish and dill umbrellas, and then, alternating vegetables with herbs and seasonings. The layers should end with greens and garlic; it is best to place a dill umbrella on top.

We mix water, honey, salt and vodka, put on fire, wait until all this boils, we mix until honey and salt dissolve in water.

Pour cucumbers with hot brine, do not cover, but wait until they cool completely. Now you can close the jars with tight lids or gauze and send for five or six hours in the refrigerator. After this time, salted cucumbers will be ready.

  Salted cucumbers in sparkling water in one day (video recipe)

This is another way to speed up the process of preparing, salting delicious cucumbers.

  Some useful tips on how to cook lightly salted cucumbers in a jar

I recommend vegetables before salting at least half an hour, but it is best to soak one and a half to two in cold water. This will allow the product to lose its bitterness if it is present and become more dense, and therefore crispy.

You can add your own flavor to any of the recipes described above, for example, use hot pepper, nutmeg, cherry or currant leaves, basil, cloves, etc.

The best option for quick salting in the jar is small cucumbers with thin skin and best of all from the garden itself.

Do not take fruits that are bitter, they will not just be impossible to eat, after salting, they can spoil the taste of other cucumbers.

Store ready-made salted cucumbers in a jar, only in the refrigerator or cellar and not more than 2 weeks. Then the cucumbers become soft and very salty.

We cook for health and eat with appetite.

Good luck and all the best!

In many regions, vegetables are already being harvested with might and main, including cucumbers. First of all, they are used on salads to get enough after a gap during the winter. No, in stores, of course, now all year round you can buy any kind of vegetables. But do they compare with the summer harvest, and even if they are from their garden.

But there comes a time of saturation, then they begin to prepare preparations for the winter from cucumbers, and in the intervals prepare salted cucumbers. Such an appetizer will be appropriate for any dish. And in combination with young potatoes, generally delicious.

Moreover, preparing them simply and there are many recipes, with some of them I will gladly share with you. It is very tasty and aromatic that it is impossible to pass by. Crispy cucumbers will delight the whole family and your loved ones.

The classic recipe for lightly salted cucumbers

And here is the first recipe. It will take literally a couple of days for the cucumbers to cook and delight you with their taste. By the way, the brine that remains can be reused. Just soak in it a new portion of fresh cucumbers. Such cucumbers will be a great appetizer, or a complement to salads.

Ingredients:

• Cucumbers - 2-3 kg
• Garlic - 5-6 cloves
• Horseradish root - 1-2 pcs.
• Horseradish leaves - 2-3 pcs.
• Dill branches - 2-3 pcs.
• Salt - 2 tbsp. spoons
• Water - 1 L

Stages of cooking:

1. We prepare all the ingredients in advance, cleanse my. Remove cucumbers from cucumbers, place them in a container filled with water for an hour or better longer.

2. Peel the garlic, cut into medium-thick slices. Remove the top layer from the horseradish root, rinse with the leaves and dill branches. Grind the root into small pieces.

3. Place a portion of chopped garlic, horseradish and dill on the bottom of the dishes for salting. Following is a layer of cucumbers in a row. Lay in layers until all products are finished.

4. Now it remains to prepare the brine and pour them cucumbers. To do this, mix the salt with water until completely dissolved. You need enough brine to cover everything completely. Cover the dishes, put them in a cool place or in the refrigerator.

Two tablespoons of salt are needed per liter of water. Keep this in mind if you need more brine.

5. If you pour boiled water over the cucumbers, you can eat them the next day. When using cold brine, the process will drag on for a couple, three days. Ready brine can be used again for pickling pickles.

Eat with pleasure, enjoy your meal!

Salted cucumbers in a package

We will pickle cucumbers in a packet in our own juice. This is much simpler and faster than messing with pickle preparation. You can cook in small portions for one, two times. Thus, always fresh delicious salted cucumbers will be at your place.

Ingredients:

• Cucumbers - 1 kg
• Salt - 1 tbsp. a spoon
• Sugar - 1 tsp
• Dill - a bunch
• Garlic - Head

Stages of cooking:

1. Rinse the cucumbers thoroughly; it is advisable to soak them in cold water for several hours before pickling.

2. Arm yourself with a package denser, transfer cucumbers to it, they must be dry. Lay dill branches on top, add salt and sugar. Squeeze the garlic through the garlic press. Then tie the bag, shake several times to mix well.

You can make cuts on vegetables, then the process of salting will be faster.

An appetizer prepared in the morning will be ready after lunch. Eat with pleasure, enjoy your meal!

Salted instant cucumbers with garlic and herbs

Very fast, simple and convenient. Crispy aromatic cucumbers will be a great snack. It’s not difficult to cook them, and they will bring a lot of pleasure.

Ingredients:

• Cucumbers - 700 g
• Boiling water - 1 l
• Dill, parsley - bunch
• Greens (currant, horseradish, cherry, basil) - a bunch
• Garlic - 2-3 cloves
• Salt - 2 tbsp. spoons

Stages of cooking:

1. Cucumbers must be placed in advance in a container of cold water for a couple of hours. Rinse the greens thoroughly, peel the garlic cloves. If desired, hot pepper can be added to the cucumbers, then they will be with a light speck. Prepare all products so that they are at hand during cooking.

2. Place at the bottom of the pan half of the total amount of greens, garlic, and add salt.

3. Remove cucumbers from cucumbers, put on top of greens. Put the second half of the greens on top. Pour boiling water into the pan so that the contents are completely covered. Cool, then put the dishes in the refrigerator.

4. They will be ready in five, six hours. It is advisable to eat them in two, three days, so that they do not deteriorate.

Have a nice day, bon appetit!

Recipe for instant salted cucumbers in 5 minutes

This appetizer is ideal in addition to lunch or dinner. You can even take a dish with you on a picnic. Cooking snacks will not take you much time, I will share the recipe below.

Ingredients:

• Cucumbers - 5 pcs.
• Dill - 1/2 beam
• Garlic - 4 cloves
• Salt - 0.5 tsp
• Sugar - 0.5 tsp

Stages of cooking:

1. Wash the cucumbers with water, cut into circles in a deep bowl.

2. Add finely chopped dill to the bowl half the bunch. Peel the garlic cloves through a garlic press.

3. Then add salt, sugar, mix everything well. Cover the bowl with a lid or cling film, put in the refrigerator for half an hour, an hour.

So simple, fast and tasty. Enjoy your meal, eat with pleasure!

Salted Cucumbers with Lemon

Cucumbers will have a very interesting taste if you add lemon juice when pickling. For the first time, prepare a small amount to try this dish, you may need to adjust the number of spices, it all depends on your tastes and desires.

Ingredients:

• Cucumbers - 500 g
• Salt - 0.5 tbsp. spoons
• Dill - a bunch
• Garlic - 2-3 cloves
• Lemon juice - 1 tsp

Stages of cooking:

1. Prepare the products, wash the cucumbers, herbs, peel the garlic.

2. Cucumbers cut into quarters. Chop the garlic finely with a knife.

3. Place the quarters in a clean, tight bag. Finely chop a bunch of dill, transfer to a bag along with chopped garlic cloves. Pour salt, squeeze the juice from the lemon, it needs very little.

4. Tie the bag with vigorous shaking movements, mix the contents in the bag. Leave the bag lying on the kitchen table for a couple of hours, this time is enough for the cucumbers to marinate. Shake the bag periodically.

I wish you success in cooking!

Lightly salted cucumbers with mint

An original way of pickling cucumbers. In general, all the originality in the addition of mint, which will make the taste more tender, the aroma will be unusual. It takes two days to marinate and you can enjoy an interesting snack.

Ingredients:

• Cucumbers - 500 g
• Water - 1 L
• Salt - 2 tbsp. spoons
• Mint - sprig
• Garlic - 4 cloves
• Hot green pepper - to taste

Stages of cooking:

1. Rinse everything thoroughly, dry. Cut off the ends - the cucumber butt, peel the garlic.

2. Wash the jar thoroughly in advance, sterilize. Fold the cucumbers tightly into it, chop the garlic into slices, and send it to the jar. Lay a sprig of mint on top. Cut green hot pepper into ringlets, transfer to cucumbers.

3. Dissolve salt in water, pour into a jar. Close it with a lid, leave it at room temperature for 2-3 days. After opening, store the jar in the refrigerator.

Bon appetit and good mood!

Salted Cucumbers with Soy Sauce and Chili Peppers

Another recipe for quick salting in a bag. Whose idea it was to pickle cucumbers was not known for certain. But many picked him up and enjoyed it with pleasure. I am no exception, crispy cucumbers are cooked quickly, and most importantly without much hassle.

Ingredients:

• Cucumbers - 1 kg
• Salt - 1 tbsp. a spoon
• Sugar - 1 tbsp. a spoon
• Chili pepper - 1-2 pcs.
• Garlic - 4-5 cloves
• Dill - a bunch
• Soy sauce - 2 tbsp. spoons
• Sesame - 1 tbsp. a spoon

Stages of cooking:

1. Place prepared washed foods in a tight bag. I use a bag with a lock, very convenient. Do not forget to cut the tips off the cucumbers. Chili pepper cut medium-sized circles, chop dill with a knife. Garlic can be passed through a press or cut into slices at your discretion. Pour sesame, salt, sugar, pour soy sauce.

2. Close the bag, shake it several times, so that the cucumbers are completely covered with spices, sauce. Put it in the refrigerator overnight.

3. During this time, you need to flip the package several times.

4. Here is a treat you should get.

Have a great day and enjoy your meal!

The recipe for salted cucumbers from the chef in the video

Ilya Lazerson is known for his innovative approach to cooking various dishes. In this way he is interesting and unusual in his circles. Ilya makes salted cucumbers in his own way, look and take note of the recipe, I hope you like it.

Bon appetite!

I tried to find interesting and original recipes for you. On hot summer days, when there is not much appetite, cucumbers will come to the rescue. An appetizer will be an addition to hot dishes, in combination with potatoes, there will be no price for a dish.

Pickles are prepared using a special technology that eliminates the use of vinegar and sugar. As a result, vegetables acquire a unique taste, especially if they are pickled in barrels. But not every house has a cellar that allows you to put a tub with pickles. Many housewives, trying to feed loved ones with a similar snack, are looking for the opportunity to cook it in a quick way and in small quantities so that it can be stored for some time in the refrigerator. Instant pickles differ from barrel pickles, but even less they look like pickled ones. The taste of this vegetable snack is unique, and it makes sense to try it at least once. Moreover, a number of dishes of Russian cuisine require the use of salted rather than pickled vegetables.

Cooking features

Many housewives are able to pickle cucumbers. Many have learned to make salted cucumbers in a quick way. But the technology for making pickles has significant differences. It requires keeping cucumbers for a long time at room temperature in order to ferment them. Natural fermentation in the future allows you to store cucumbers in a cool room or refrigerator for a sufficiently long period. They can even be rolled up in banks in a cool basement until spring. Salting cucumbers in a quick way has a number of nuances, knowing which even an inexperienced chef will cope with the task.

• Take small and dense cucumbers for pickling in a quick way. Pimples are preferred - they have thin skin, they are salted out faster.
• Before cooking, cucumbers must be soaked for 2-3 hours in cold water. This will preserve their crispness and make them more susceptible to brine.
• In order for the cucumbers to pickle, but not to rot, they should be washed thoroughly, one at a time.
• In the process of pickling cucumbers, organic acids are formed. Some materials react with them to create harmful substances. Aluminum belongs to these materials, therefore their capacities are not used for pickling cucumbers. Enameled pots, glass and ceramic forms, cans are suitable. Moreover, gourmets claim that cucumbers salted in a pan and a jar have a different taste.
• To speed up salting, put 2-3 pickles in a jar or pan with fresh cucumbers. Their presence accelerates the fermentation process.
• Salt cucumbers can be hot or cold. If the cold method is chosen, the salt must first be dissolved in water, then pour cucumbers with brine. In this case, the sediment formed at the bottom is not used. If you first pour salt on the cucumbers, and then pour water in, they will not ferment, but will rot. It is better to take water for cold salting, spring, mineral, or at least passed through a filter, and not collected directly from the tap.
• A bowl or basin should be placed under the container with cucumbers during their fermentation, as foam may form and overflow over the edges.
• The warmer the air in the room, the faster the pickles are pickled.

The shelf life of instant pickles depends on storage conditions. Hermetically sealed, in a cool room they can stand for several months. In a saucepan or in a jar under a plastic lid, they can only be stored in the refrigerator and not more than a month.

The recipe for quick salting of cucumbers in a hot way

• cucumbers - 1 kg;
• garlic - 5 cloves;
• water - 1 l;
• salt - 40 g;
• dill - 2 umbrellas;
• horseradish leaves - 2 pcs.;
• currant leaves, cherries (optional) - 2 pcs.

Cooking method:

• Wash the cucumbers thoroughly, cut off their tips, put them in a basin or pan, fill with cold water, leave for 1-2 hours.
• Cut the garlic into plates.
• At the bottom of the pan or other container in which you plan to pickle the cucumbers, put a sheet of horseradish torn by your hands, a dill umbrella pulled into small "bouquets", on a sheet of currant and cherry.
• Put the cucumbers on the spices, sprinkling them with plates of garlic.
• Cover with the remaining spices.
• Boil water, pour salt into it, boil for 2-3 minutes, achieving complete dissolution of the salt.
• Pour the cucumbers with hot marinade. Cover with a plate, put a jar filled with water on top.
• After 3 hours, the can can be removed, but it is better to leave the plate - it will not allow cucumbers to float to the surface.
• Leave the cucumbers for a day in a warm room.

In a day, cucumbers, salted hot, will be ready for use. If you are not ready to eat all of them at once, put them in the refrigerator - there they will not deteriorate for at least 2 weeks, but can last even longer, up to a month.

Cold pickling cucumbers fast

• cucumbers - 2 kg;
• bell pepper - 0.4 kg;
• garlic - 4 cloves;
• dill umbrellas - 100 g;
• water - 2 l;
• salt - 150 g;
• blackcurrant leaves - 2 pcs.;
• cherry leaves - 4 pcs.;
• hot peppers (optional) - to taste;
• pickles (optional) - 2-3 pcs.

Cooking method:

• Wash the cucumbers, cut off the tips. Soak the fruit for 2-3 hours in cold water.
• Wash the bell peppers, peel the seeds and remove the stalks. Cut the vegetables into large pieces, dividing each fruit into 4–6 slices with a knife.
• Cut the garlic into plates.
• Rub dill between the palms to separate the seeds - only they will be needed to pickle the cucumbers.
• On the bottom of the pot or other dishes used to pickle vegetables, sprinkle half the dill, put 2 sheets of cherries and a sheet of currants. Put 4-6 slices of bell pepper, 1-2 rings of hot pepper.
• Lay out fresh cucumbers, putting a few pickles in between.
• Sprinkle with garlic and dill, put the remaining pieces of sweet pepper, fruit leaves on top.
• Pour salt into water, mix thoroughly.
• Pour marinade over the cucumbers without using a cloudy residue.
• Leave it in a warm room for 2-3 days: if you added pickles, salting will happen in 2 days, otherwise you will have to wait three days.
• Put the container of pickles in the refrigerator and use them as needed.

Salting cucumbers according to this recipe can also be in the refrigerator, but then they will be ready no earlier than in a week, and will have a slightly different taste.

Recipe for quick salting of cucumbers in jars

Composition (3 l):

• cucumbers - 1.8 kg;
• water - 2 l;
• garlic - 10 cloves;
• salt - 150 g;
• horseradish - 1 sheet;
• currant leaves - 2 pcs.;
• cherry leaves - 2 pcs.;
• black pepper peas - 5 pcs.

Cooking method:

• Wash the cucumbers, soak for 2 hours in cold water, after cutting off the tips.
• Wash the jar with soda. If you plan to store cucumbers for a long time, the bank should be sterilized.
• Pour pepper and cloves of garlic to the bottom of the jar, put half a sheet of horseradish on a sheet of currant and cherry.
• Tightly place the cucumbers in a jar, cover with fruit leaves, lay a leaf of horseradish on top.
• Dissolve salt in water, pour cucumbers with brine. A little brine may remain; it will no longer be needed.
• Put the jar in a bowl, cover with a plastic lid on top. Leave for 4 days.

After the specified time, instant pickles are ready to eat. If you plan to keep them longer, drain the brine into a pan and boil, removing the foam. Remove the upper leaves, pour boiling water into the jar, after 10-15 minutes drain it, replacing it with hot brine. Roll up banks, turn over, cover with a blanket. After cooling, clean in a cool room and store like ordinary canned vegetables.

Instant pickles can be prepared for consumption in the near future or for the winter. They can be added to pickle, hodgepodge and other dishes, served to the table as an independent snack.

How to cook delicious crispy light-salted cucumbers according to the classic recipe? There are many cooking options for the same dish, you can get lost.

We have prepared a selection of the most delicious and proven recipes for lightly salted cucumbers. Choose the one that you like: in a pot, jar or in a bag.

With apples, mustard, garlic and herbs, herbs. Spicy with hot peppers or sweet on honey brine.

Ingredients:

• 2 kg of cucumbers;
• 10 g tarragon (tarragon);
• 20 g of dill umbrellas;
• 8-10 cloves of garlic;
• 20 g of blackcurrant leaves;
• 20 g of horseradish leaves;
• 20 g of cherry leaves;
• 75 g of salt.

Cooking:

Wash the cucumbers and leave for 2 hours in cold water. Rinse all the greens, peel the garlic and cut into thin slices.

At the bottom of the jar, put half the greens and garlic, then tightly vertically lay the cucumbers in the jar and put the remaining greens and garlic on top.

Dissolve salt in 1.5 liters of water, boil and pour cucumbers in a boiling solution. Cover the jar with a lid. After a day, salted cucumbers are ready to eat, but if you want to crunch the cucumbers early, then cut off their tips, in which case they will be ready in 12 hours

Hungarian Salted Cucumbers with Vinegar

Ingredients:

• cucumbers
• dill greens;
• horseradish root;
• rye bread;
• vinegar;
• salt.

Cooking:

Pick up small cucumbers and wash them. Cut both ends by 1-2 cm and cut the cucumbers along, then lay them in a jar, shifting dill and horseradish.

Put a slice of rye bread on top of the cucumbers and drip 4-5 drops of vinegar on it. Prepare a brine at the rate of 1 tablespoon of salt per 1 liter of water. Pour the cucumbers with brine, cover the jar with a saucer and place in a warm place. As a result of fermentation, the brine will become cloudy in a day, and on day 3 it will begin to lighten, at this time the cucumbers should be moved to the refrigerator, they are ready for use.

The classic recipe for lightly salted cucumbers

Ingredients:

• 1.5 kg of cucumbers,
• 1 head garlic
• dill umbrellas
• blackcurrant leaves,
• cherry leaves
• horseradish leaves
• allspice peas,
• 2 tbsp salt
• 1 tbsp Sahara

Cooking:

Wash the cucumbers and cut off the ends on both sides. Take the enameled pan and put the cucumbers in it in one layer. Top with dill umbrellas, currant leaves and cherries, peeled cloves of garlic and a handful of allspice peas.

Cover everything with horseradish leaves. Lay out the second layer of cucumbers and again put dill on top, cherry and currant leaves, garlic and pepper, cover the second layer with horseradish leaves.

Prepare a brine of 1-1.5 liters of water, salt and sugar, bring it to a boil. Pour boiling brine over the cucumbers so that it completely covers the cucumbers. Cover the pan and leave at room temperature until the brine cools down, then put in the refrigerator. In a day, salted cucumbers will be ready.

Instant salted cucumbers in a pan

Cook such fast crispy cucumbers in just 5 minutes. This is the easiest recipe, a novice hostess can handle it.

Ingredients:

• 1.5 kg of cucumbers,
• horseradish leaves
• cherry leaves
• currant leaves
• dill,
• 3-4 cloves of garlic,
• 1 bay leaf
• peppercorns,
• 2 tbsp salt
• ½ tbsp Sahara

Cooking:

Wash the cucumbers, wipe them dry and cut the ends. Rinse the greens, peel the garlic and cut into pieces. Put water on a fire, let it boil and add salt, sugar, bay leaf and peppercorns, you can add a little hot pepper if desired.

At the bottom of a dry pan, put half the greens and garlic, then put the cucumbers, trying to make them snug enough to each other. Fill the pan halfway and add the herbs and garlic again, then put the remaining cucumbers and cover them with herbs and garlic.

Pour cucumbers with hot brine, allow to cool at room temperature and put in the refrigerator overnight. The next day, cucumbers can be eaten.

Fast salted cucumbers with mustard

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

Ingredients:

• 1 kg of cucumbers;
• 4 cloves of garlic;
• 1 tablespoon of sugar;
• 2 tsp salts;
• 1 tsp table vinegar;
• ¼ tsp mustard;
• ¼ tsp ground black pepper;
• bunch of dill.

Cooking:

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

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

Salted cucumbers on a mineral water

Ingredients:

1 kg of cucumbers;
  dill;
  head of garlic;
  2-4 tbsp salts;
  1 liter of salty carbonated mineral water.

Cooking:

Wash the cucumbers well and cut their tails on both sides. In a container in which the cucumbers will be salted, put the dill, cut into pieces of 4-5 cm. Put the cucumbers on the dill.

Peel the head of garlic, cut the cloves into slices and sprinkle them with cucumbers. In salty carbonated mineral water, dissolve 2-4 tablespoons of salt and pour the cucumbers so that they are completely covered, put the remaining dill on top. Close the container with a lid and refrigerate for a day.

Recipe for crispy lightly salted instant cucumbers with herbs

Ingredients:

• cucumbers
• dill greens;
• parsley greens;
• horseradish leaves;
• 2-3 cloves of garlic;
• allspice peas;
• black pepper peas;
• salt.

Cooking salted crispy cucumbers with herbs:

Wash cucumbers and herbs thoroughly. Put chopped greens and garlic cut into thin slices on the bottom of the plastic container.

Crush several peas of allspice and black pepper with a knife handle, add them to the greens. Cut the cucumbers along or in quarters, place them in a container and sprinkle with salt. You must determine the amount of salt yourself, salt 3-4 times more than usual when you salt cucumbers for food.

Close the container and shake it well so that the cucumbers beat against the walls and let the juice flow. After 5-10 minutes, the cucumbers will be in brine from their own juice, which during shaking will mix with salt and herbs.

Leave the container at room temperature for an hour and a half, periodically shaking it. Your cucumbers are ready, it remains only to wash off excess salt from them.

Ingredients:

• 1 kg of small cucumbers;
• 3-4 cloves of garlic;
• dill greens;
• 1 tbsp salt.

Cooking:

Finely chop the dill and garlic. Wash and cut the cucumbers carefully. Put cucumbers, dill, garlic and salt in a plastic bag.

Tie the bag and put it in another bag. Shake everything well and put the bag in the refrigerator, shaking it periodically. After 6-8 hours, cucumbers can be tried.

Fast salted cucumbers with olive oil

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

Ingredients:

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

Cooking:

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

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

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

Salted cucumbers per day on a cold brine

Lightly salted cucumbers in cold water. Fast pickling and absolutely not troublesome. And the result is amazing.

You will need:

• cucumbers - 2 kg;
• salt - 3 tablespoons;
• dill - a small bunch;
• garlic - a couple - three cloves.

How to cook:

At the bottom of the dishes, put half the greens and half the garlic. Then tightly lay the cucumbers and place the remaining greens on top.

Dissolve the salt in cold water and fill the greens. Cover, crushing it with oppression, and wait exactly one day.

Salted Cucumbers "Spicy"

Ingredients:

• 1 kg of small cucumbers;
• 4-5 cloves of garlic;
• ½ hot pepper pod;
• a large bunch of dill;
• 6 tbsp coarse salt.

Cooking:

Take only young, elastic cucumbers with thin skin, rinse them under a stream of cold water. To make the cucumbers pickle faster, cut off their tips on both sides.

Wash the pepper and cut it lengthwise, clean the seeds and cut across into thin strips. Place 2/3 of the total amount of dill and garlic, cut into thin slices, on the bottom of the can. Then lay the cucumbers tightly, sprinkle them with pepper strips and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill.

Put salt on top of the dill, cover and shake the jar. Boil water and pour cucumbers. After a few minutes, drain the water, bring to a boil and again pour the cucumbers with the resulting saline solution.

Cover the jar with a saucer, on which put a small load, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days, after which they can be sampled.

Crispy salted cucumbers with vodka

Ingredients:

• cucumbers
• horseradish leaves;
• cherry leaves;
• currant leaves;
• bay leaf;
• dill umbrellas;
• black pepper;
• 50 ml of vodka;
• 2 tbsp salt.

Cooking:

Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put it in a pan, add peppercorns and top with cucumbers.

Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

Lightly salted cucumbers with apples

Ingredients:

• 1 kg of cucumbers;
• 2 green sweet and sour apples;
• 2 cloves of garlic;
• 150 gr of dill;
• 3-4 blackcurrant leaves;
• 3-4 leaves vinshni;
• 1 sheet of horseradish;
• 1 bay leaf;
• black pepper peas;
• 2 tbsp salt.

Cooking:

Prepare a brine at the rate of 1 bay leaf and 2 tablespoons of salt per 1 liter of water. Boil it. Wash and cut the cucumbers carefully. Peel the garlic and cut the apples into 4 parts.

In a dry pan, add 1/3 of the dill, currant, cherry and horseradish leaves. Put half cucumbers and one apple on the greens. Top with a clove of garlic, sliced \u200b\u200bin thin slices and 4-6 peas of pepper. Then lay out another piece of dill, garlic, currant leaves and cherries.

Put the remaining cucumbers, apples, herbs and garlic on top. Fill the cucumbers with hot brine, cover the pan with a plate and place the load on top. Let cool completely and refrigerate. In the morning the cucumbers will be ready.

Hot pickled salted cucumbers with honey

You will need:

• cherry leaves 10 g;
• blackcurrant leaves 10 g;
• umbrella dill 10 g;
• horseradish leaf 20 g;
• garlic heads 2 pcs.;
• chili pepper 1 pc.;
• bay leaf 1 pc.;
• cucumbers 500 g;
• vodka 20 ml;
• honey 5 g;
• food salt 4 tsp

How to pickle cucumbers with hot pickle:

Cook spices (herbs) for salting. Select suitable twigs, wash them and set aside. Select cucumbers, they should all be about the same size, wash and cut off the tips.

Put greens to the bottom in a prepared clean container (jar, pan, etc.): horseradish leaves, black pepper, peas, blackcurrant leaves, cherry leaves, umbrella dill (it can be replaced with dill seeds), chopped chilli and garlic.

From above cucumbers and again from above lay the leaves of horseradish and dill umbrellas.

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Cook the hot pickle. To do this, boil 0.5 liters of water in a pan, add salt and an incomplete teaspoon of honey. Stir until completely dissolved, turn off the stove and pour a tablespoon of vodka.

Pour cucumbers with hot pickle.

Cover with a lid and leave them for a day to salted at room temperature. If you do not plan to eat everything at once, then you should store them in the refrigerator. After a day, salted cucumbers are ready for use.