How to quickly and tasty make lightly salted cucumbers. Salted cucumbers on mineral water

Fragrant and crispy 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 homemade dinner with hot potatoes and even for a festive table, where, believe me, few 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 lightly salted, you can find these cooking methods at the link. Today I will offer several recipes for quick pickling of cucumbers in a jar of garlic and herbs.

For this cooking method, you will need a special marinade, consisting of soy sauce and a lot of greens.

Need to prepare:

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

Step-by-step process for preparing crispy freshly pickled cucumbers

For washed cucumbers, cut off both ends, cut the fruit lengthwise into 4 parts. If your vegetables are too long or pot-bellied, they can be cut into more pieces, cut lengths in half, or chopped into large rings.

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

Add chopped pure greens, chopped or grated garlic, sesame seeds, vinegar and sauce to the cucumbers, 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 the 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 cold place, under the lid. The shelf life of an open jar, that is, from which cucumbers have already been taken out, is 2-3 days. Unopened containers can be stored for up to two weeks.

At the same time, it is important to understand that the longer salted cucumbers (and they are also called freshly salted) are infused in a jar, the more salty and soft they become in consistency, and therefore I personally recommend consuming them immediately after readiness and not making the dish too large volumes.

Cooking classic salted cucumbers with garlic and dill without losing color

Required Ingredients:

• Cucumbers - 5 kg.
• Dill - 150-170 gr.
• Currant leaf - 100 gr.
• Horseradish leaves - 5-7 pcs.
• Natural fresh or granulated 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 lightly salted cucumbers, step by step recipe.

Thoroughly wash all vegetables and herbs.

We cut off the tips 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.

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

Leave the currant leaves whole, put 1-2 on top of the horseradish.

The containers must be filled to the very top. The last layer must be green.

On top we place a couple of leaves of a currant bush and the remaining horseradish.

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

Cover everything tightly, let it cool, put it in the refrigerator overnight. The next morning, cucumbers can already be served on the table. Store cooked should be in the cold in a closed container for no more than 5 days.

We 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 at your taste).
• A little garlic.
• The jar itself, which should first be doused with boiling water.
• Boiling water to pour food (the amount depends on the volume of jars and vegetables taken).

Step by step how to make lightly salted cucumbers:

We lay out the washed products in clean jars (if desired, so that they are 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.

Throw in peeled garlic cloves cut into two or more pieces.

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

Without closing, let the cucumbers stand with a lid until they cool completely, 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 cloves or ground - to your own taste.
• A large bunch of greens - dill (you can also add cilantro if you wish).
• Dill umbrellas - 2 pcs.
• Horseradish - 1 sheet.
• Water - litre.

How to quickly pickle small cucumbers, step by step

Wash all the products, cut off the ends of the vegetables and dip them in cold water for 2 hours. This will remove if there is bitterness from the fruits, plus make them crispier.

We drain the water, cut the largest cucumbers in half lengthwise, leave the small ones whole.

If garlic is taken fresh, it should be mashed or cut into each slice into 2-3 parts.

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

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

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

Pour cucumbers with hot brine, do not cover, but wait until they have completely cooled. Now you can close the jars with tight lids or gauze and send them to the refrigerator for five or six hours. 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 cooking, salting delicious cucumbers.

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

I recommend that vegetables be at least half an hour before the salting process, but it is best to soak them in cold water for one and a half to two. This will allow the products to lose bitterness, if any, and become more dense, and therefore crispy.

You can add your own zest 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 pickling in a jar is small thin-skinned cucumbers and best of all from the garden itself.

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

Store ready-made lightly salted cucumbers in a jar, only in the refrigerator or cellar and no 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!

They are sold in stores all year round, but only in summer they are worthy of becoming lightly salted. Cooking them is elementary - it can even be done ... in a plastic bag. And to make the snack “new” every time, apples, lime and celery will come in handy.

There are many ways and recipes for express pickling of cucumbers. However, most housewives cook according to the same “proven” recipe from summer to summer. But in vain - the taste palette of snacks is bright and varied, so limiting yourself to one recipe is akin to a crime. In order to become a law-abiding cook, you need very little - just take note of a couple of ideas.

By the way, in addition to the “classic” serving of salted cucumbers - as a snack, they can be safely added to salads - instead of salted and pickled, as well as okroshka and sauces.

• There are three main ways to cook lightly salted cucumbers: in brine (hot or cold), in their own juice, and the “dry” method. Despite the serious differences in cooking, little tricks unite all the recipes:
• The best cucumbers for quick pickling are small (but not gherkins), strong and thin-skinned, bright green and in "pimples". "Pumps", by the way, indicate that you have a pickling variety of cucumbers on hand, and not salad (smooth).
• It is better to take cucumbers of the same size, so that in the end there is enough salt for everyone equally.
• To make the cucumbers especially crispy and dense, they need to be kept in cold water for 2-3 hours.
• Be sure to cut off the tips of the cucumbers: firstly, it is in them that nitrates can accumulate, and secondly, they will cook faster and better.
• When sending cucumbers to a salting container, it is better to place them vertically - they will be salted more evenly.
• Cucumbers should not be tightly packed into a jar or other utensils: as a result of too close proximity, they will lose their crispy properties.
• A jar or pan with lightly salted cucumbers does not need to be tightly closed, you can simply cover it with a napkin, since the brine needs air to ferment.
• In addition to the traditional bouquet of dill, parsley, horseradish, cherry leaves and blackcurrant, you can use oak, anise green umbrellas, tarragon.
• Of the spices, cloves and hot peppers are considered "classic".
• It is better to take coarse salt, you can also use sea salt, but not iodized.
• So that ready-made salted cucumbers do not turn into "multi-salted" ones, it is better to store them in the refrigerator.

Method one. Salted cucumbers in brine

If you pour cucumbers with cold brine, then they will be ready in 2-3 days. Hot (but not boiling!) brine gives a faster effect - you can try after 8-10 hours. The brine does not have to be prepared in advance, you can do it easier - put salt on top (at the rate of 2-3 tablespoons per 3-liter jar) and sugar in prepared jars filled with cucumbers, and then carefully pour boiled water over it. Then close the jar with a lid and shake it several times so that the salt dissolves evenly.

In addition to herbs and spices, you can add apples to the company with cucumbers. This traditional fruit for pickles will give cucumbers a specific sourness.

Recipe. Salted cucumbers with apples

Ingredients: 1 kg of cucumbers, 2 green apples, 10 black peppercorns, small bunches of parsley and dill, 2-3 cherry leaves, 8-10 black currant leaves, 1 small head of garlic, salt.

Cooking. Wash cucumbers, apples and herbs. Cut off the ends of the cucumbers. Cut the apples into 4 pieces without removing the core. Break the garlic into cloves and peel. Put cucumbers and apples in a jar or pan, interspersing them with herbs and garlic cloves. Add black pepper. Boil water, add salt (at the rate of 2 tablespoons per 1 liter of water) and mix thoroughly. Pour hot brine over cucumbers. After 8-12 hours you can try.

Method two. Pickled cucumbers in a bag

This method is especially useful in a country house or a picnic - no need to boil water for brine! Washed and towel-dried cucumbers just need to be put in a container (any, even a clean plastic bag will do) and sprinkle with salt and spices. The main thing is to pre-pierce the cucumbers with a fork or skewer, or even slightly cut them with a knife.

Recipe. Salted cucumbers with lime juice

Ingredients: 1.5 kg of cucumbers, a bunch of dill with umbrellas, 6-7 black peppercorns, 4-5 allspice peas, 4-5 sprigs of mint, 4 limes, 1 teaspoon of sugar, 3.5 tablespoons of salt.

Cooking. Lightly crush the peppercorns with sugar and a portion of salt in a mortar - 2.5 tablespoons. Remove the zest from the washed and dried limes with a fine grater, add to the mixture of salt and pepper. Squeeze juice from stripped citrus fruits. Finely chop the dill stalks and mint (leaves with stems). For cucumbers, cut off the tips on both sides, then cut each cucumber into 2-4 parts, depending on the size. Place them in a deep bowl. Sprinkle the cucumbers with the mortar mixture, pour over the lime juice and mix. Then sprinkle with the remaining salt and chopped herbs, mix. After 30 minutes, the cucumbers are ready. Before serving, shake off salt and most of the greens from cucumbers.

In a “dry” way, you can pickle cucumbers without cutting them. In this case, they will cook a little longer and, of course, in the refrigerator.

Recipe. Salted cucumbers with young zucchini

Ingredients: 1 kg of cucumbers, 1 kg of young zucchini, 3 tablespoons of salt, 1 teaspoon of sugar, 3 cherry leaves, 5-7 blackcurrant leaves, 2 horseradish leaves, a bunch of dill with umbrellas, 3-5 garlic cloves.

Cooking. Wash cucumbers, dry, cut off the tips. Clean the zucchini, cut into slices. Grind dill and garlic, cherry, currant and horseradish leaves. Place all ingredients in a suitable container, close and shake well. Leave for 1 hour warm, and then rearrange in the refrigerator for 2-3 hours.

Method three. Salted cucumbers in their own juice

The essence of this method lies in the fact that instead of brine, cucumbers are poured with their own juice, which can even be prepared from cucumbers, which are not destined to become lightly salted - large and ugly. To obtain cucumber juice, peeled cucumbers can be rubbed through a sieve, chopped in a blender, or even passed through a juicer.

Recipe. Salted cucumbers with hot peppers

Ingredients: 10 small cucumbers for pickling, a few large cucumbers for "juice", 3 garlic cloves, 1 chili pepper, three horseradish leaves, three dill umbrellas, 3 tablespoons of salt.

Cooking. Peel large cucumbers and pass through a meat grinder. A three-liter jar will require approximately 1.5 liters of cucumber puree. Cover the bottom of the jar with a sheet of horseradish, put an umbrella of dill and a clove of garlic cut in half. Put one tablespoon of salt on the greens. Fill 1/3 of the jar with cucumber mass, lower part of the cucumbers for pickling, distributing them vertically. Put a horseradish leaf, dill, garlic and hot pepper on top. And again - a spoonful of salt. Add more cucumber mass and lay out a row of cucumbers. Add a spoonful of salt. Close the jar with a lid. After 2 days, lightly salted cucumbers can be tasted.

Advice. You can simplify the "layout" if you immediately add salt to the cucumber puree and mix it thoroughly. With cucumbers, you can pickle a couple of stalks of celery - salted celery is also very tasty.

Why don't you want salted cucumbers, say, in winter? After all, today you can buy fresh cucumbers throughout the year!
Meanwhile, only summer cucumbers are lightly salted. Real. Straight from the garden.

Why? And because it's delicious. It is delicious to crunch them along with boiled or fried potatoes. It is delicious to feel their fragrant elasticity, filled with solar power and the smell of the fields. It is delicious to cook them, because they are the essence of anticipation and temptation. Ah, how delicious. Is it possible to compare them with plastic "winter" ones?

Let's salt it, choose the way - I have collected the most relevant recipes for lightly salted cucumbers: classic cold cooking method, quick recipe for lightly salted cucumbers (“in a bag”), hot, spicy, with additives (apples, for example) and others.

Also choose the list and quantity of spices. In the main, classic recipe for lightly salted cucumbers, they are indicated very approximately. Decrease and increase, depending on your love for spices (or indifference to them).

Cold pickled cucumbers

This method is no different from how you can pickle cucumbers for the winter. The difference is that they do not have to be rolled into jars and it is advisable to eat them before they are completely salted, because we need lightly salted ones.

Ingredients

• cucumbers - 2 kg
• dill old (umbrellas or dill seeds) - 100 grams
• garlic - 2-3 cloves
• sweet pepper - 1-2
• black currant leaves - 3-4
• cherry leaves - 4-5
• salt - 3-4 tbsp. spoons
• water - 800-1000 ml

Wash cucumbers thoroughly. If you have tried them and it turned out that the skin is bitter, soak them in cold water for 4-6 hours (you can leave them overnight), then wash them. Peel and cut the garlic into plates, so it will give off its aroma and taste faster.

Wash the dill, currant and cherry leaves, bell peppers (you can leave it whole or cut it in half, it is not necessary to remove the seeds).

In a jar, saucepan or any other suitable container, put half of the spices, sweet pepper and garlic on the bottom.

Fold the cucumbers, trying to fill the container with them to the maximum, without leaving large voids. To make them settle down better, shake the jar vigorously.
Lay the remaining spices, garlic and pepper on top.

Dissolve salt in cold water in a saucepan.

Pour cold brine over cucumbers.

It should be enough to cover vegetables and spices completely.

If you need to pickle cucumbers quickly, then leave them at room temperature for 2-3 days. If salted cucumbers are not needed so quickly, then you can put them in the refrigerator, where they will slowly salt out.

Quick lightly salted cucumbers in 15 minutes (in a package)

How to quickly make lightly salted cucumbers? For example, in 15 minutes. This is perhaps the fastest recipe for lightly salted cucumbers, sometimes called "dry method" (because without water) and "lightly salted cucumbers in a bag" (because a plastic bag can be used as a container). If you cook it in the morning, then in the evening you can already serve lightly salted cucumbers to the table. And if in the evening - the next morning take it with you to a picnic.

By the way, the “package” is a completely optional element of the recipe. You can lightly salt in a saucepan. The main thing is to have a lid.

Ingredients

• cucumbers - 2 kg
• salt - 2 tbsp. spoons
• fresh dill - bunch
• garlic - head
• vinegar - 3-4 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• spices - optional

For this salting method, you need a container with a lid or a tight plastic bag.

Wash cucumbers thoroughly. To peel or not to peel the skin - decide for yourself, but know that without the skin they turn out to be more tender.

Chop the peeled dill. Finely chop the garlic (you can use plates if you do not want to get too much garlic smell).

Put the dill and garlic to the cucumbers, add salt, pour in the vinegar.

Add oil.

In addition to traditional spices (garlic, dill, salt), others can be added, such as coriander seeds, paprika flakes or a mixture of allspice.

Place the lid on the container and shake hard enough to mix the cucumber slices, spices, oil and vinegar. Place the container in the refrigerator. Cucumbers can be served at the table in a couple of hours. Yes, there are a couple of hours - after 15 minutes the cucumbers will acquire a light salty taste.

If you do it in a package, then it will be your capacity. Everything else is unchanged.

Recipe for spicy salted cucumbers

Cucumbers can be pickled both on their own and with other vegetables, such as zucchini or squash, or fruits (apples are most often taken). This recipe combines cucumbers and carrots in one jar, making them very spicy (and very tasty!).

Ingredients:

• cucumbers - 1 kg
• carrots - 250 grams
• salt - 1-2 tbsp. spoons
• sugar - 50 grams
• ground red pepper - 1/2 teaspoon
• vinegar - 50 ml
• garlic - 1 clove
• vegetable oil - 50 ml

Wash the cucumbers, cut off the tips on both sides, cut lengthwise into 8 pieces (larger ones can be used in more), put in a container.

Grate the peeled carrots coarsely and put to the cucumbers.
Pour sugar and salt, add pepper, pour in vinegar and oil, squeeze a clove of garlic through a press. Mix thoroughly, cover and leave for 3-4 hours in the room or refrigerate overnight.

Lightly salted cucumbers quickly in a hot way

In general, this method differs from the classical one only in that cucumbers are not filled with water at room temperature, but with boiling water. This speeds up the pickling process - after a couple of days you can already drag freshly pickled cucumbers from the jar.

Ingredients:

• cucumbers - 1 kg
• salting set: dry dill umbrellas, horseradish leaves (you can also have a piece of root), black
• currants and cherries
• garlic - 3-4 cloves
• salt based on: per 1 liter of liquid 1 heaping tablespoon

Wash cucumbers well. If they are not very crispy, then hold them in water for several (2-3-4) hours. Trim the ends. Wash all the greens, peel the garlic (in this case, you do not need to cut it). Lay half of the pickling kit on the bottom, then lay the cucumbers very tightly, put the garlic along the way. Put the second part of the greens on top. Dilute the salt with boiling water and pour over the cucumbers. Leave them at room temperature. Already literally tomorrow you can serve them to the table.

Salted cucumbers recipe with apples

The aroma of apples and their slightly sweet taste are a great addition to garlic and fragrant dill. And the bay of cucumbers with hot brine will not have to wait long when you can already get an amber cucumber from the jar.

Ingredients:

• cucumbers - 800 grams
• apples - 2-3
• salt - 2-3 tbsp. spoons
• garlic - 3 cloves
• spices: dry dill, cherry and currant leaves, horseradish leaves
• allspice peas

Wash cucumbers and apples. Cut off the tips of the cucumbers, and cut the apples into slices. Put some of the spices in the bottom of the container, then lay out, alternating, cucumbers and apples, put the remaining spices on top. Dilute salt with hot water and pour cucumbers with brine. Leave until cool and then refrigerate. Cucumbers will be ready in 1-2 days.

Recipe for lightly salted cucumbers "Fragrant"

This recipe does not contain the usual set of spices from dry dill and leaves. We need young dill along with the stem, garlic, bay leaf, cloves, garlic, salt and allspice. And, of course, cucumbers.

Ingredients:

• cucumbers - 1 kg
• dill - bunch
• bay leaf - 2-3
• peppercorns - 5-6
• cloves - 2-3
• garlic - 3-4 cloves
• salt - 2 tbsp. spoons

Wash cucumbers and dill. Fold the dill sprigs down into the jar. Then lay out cucumbers, peeled garlic cloves, peppers, cloves and bay leaves, alternating with each other.

Pour hot brine (dissolve salt in boiling water). Leave for a day warm, and then put in the refrigerator.

You can eat cucumbers already on the second day. The longer they stand, the richer their taste and aroma will become.

Salted cucumbers with mineral water

And one more recipe for salted cucumbers with mineral water:

1 kg of cucumbers, 1 liter of good soda, 2 tablespoons of salt. Dill, garlic, any greens to taste. You don't need to heat the soda. Cut off the ends of the cucumbers. First, stir the salt in a small amount of water, and only then pour the rest of the water into a jar of cucumbers.
ALL. They are ready in a day.

I called this recipe “And there was a crunch nearby” - cucumbers crunch unusually.

Do you want to learn how to cook salted crispy cucumbers? This article describes several quick recipes that will make pickles crunchy. You no longer have to stand half a day in the heat and cook cucumbers for the winter. The recipes are pretty simple.

Long ago, our grandfathers, great-grandfathers, grandmothers, great-grandmothers saved the harvest by canning or salting it.
Since that time, salted cucumbers have existed. It seems to me that you are also familiar with the situation when there is a lot of harvest and you don’t know what to do with it. As always, methods of salting, preservation, or simply freezing come to our aid. Lightly salted quick-cooked crispy cucumber recipe has always been, is and will be. They have always been part of Slavic cuisine. But sometimes they are salted for too long, for example, three or four days. Well, we really want to try them as soon as possible. Or have dinner with the family with potatoes and lightly salted cucumbers. So what to do? I will give you some recipes.

Recipe 1. Lightly salted crispy cucumbers, instant recipe

Ingredients:

• Cucumbers - kilogram,
• garlic - one head,
• dill - 1 bunch,
• currant leaves - 9-15 leaves,
• peppercorns (black).

For filling:

• 2st. spoons of salt
• Mineral water - 1 l.

Cooking:

Pre-cut the cucumbers on one side and the other. Put 3-5 currant leaves, a third of dill, 2-3 garlic cloves and a few black peppercorns on the bottom of the container. Then put half of the cucumbers in the pan. Cover them with 3-5 currant leaves, 2-3 garlic cloves, a few black peppercorns and half of the remaining dill. Put the remaining cucumbers, also covering them with 2-3 garlic cloves, 3-5 currant leaves, a few black peppercorns and the remaining dill. Mix mineral water with salt. Mix well and fill the pot with cucumbers. Mineral water contributes to the rapid pickling of cucumbers. Cover with a small plate so that none of the cucumbers float up. And tomorrow everything will be ready.

Recipe 2. Recipe for crispy cucumbers for five minutes (Spicy)

Ingredients:

• Cucumbers - 1 kilogram,
• garlic - 2 cloves,
• salt - one tbsp. l. (with a slide),
• black pepper,
• red pepper,
• dill - 3 sprigs.

Cooking:

Wash cucumbers with a brush first, as the peel absorbs too many toxins and dirt. Trim on one side and the other. Cut into four pieces. We put it in a bag, so the cucumbers are pickled faster. Then chop the garlic into small pieces and chop the dill. We put it in a package. Add red and black pepper to taste, it all depends on how much you like spicy. I put 1 tbsp. l. (with a slide) salt.

We tie the package. The main thing is that the package is free so that the cucumbers can be shaken. Shake and leave for ten minutes.

Recipe 3. Recipe for salted crispy cucumbers with bay leaf

Ingredients:

• Cucumbers-0.5 kg,
• dill,
• garlic - 3-4 cloves,
• bay leaves - 2-3 pieces,
• salt-2 tsp,
• sugar-2 tsp,
• hot water - 1 cup.

Cooking:

We cut the cucumbers into four parts, send them to the container. Finely chop the dill, send it to a container with cucumbers. Dip the bay leaves in a cup of hot water (for one minute). Cut the garlic, add along with the bay leaf to a container with cucumbers. Salt, sugar. Mix and put in a bag (without holes). We tie and leave for an hour, while shaking the bag every 20 minutes.

Recipe 4. Recipe for crispy salted cucumbers

Ingredients:

• Cucumbers - 2 kg,
• dill,
• garlic - 1 head,
• 2 tbsp salt (no slide).

Cooking:

Soak cucumbers in water for 1-2 hours (preferably cold). Coarsely chop the dill and garlic, pour into a container with cucumbers. Salt, cover the container with a lid and mix well. Leave for a day on the table.

Recipe 5. Lightly salted crispy instant cucumbers

Ingredients:

• Cucumbers - 2 kg,
• 1 head of garlic
• horseradish leaves - 5-6 pcs.,
• cherry leaves - 5-6 pcs.,
• dill,
• salt - 2-3 tbsp. l.,
• mineral water (highly carbonated) - 1.5 l,
• black peppercorns.

Cooking:

Cut the leaves of horseradish, cherries and dill. Divide into three equal parts. Add the third part to the bottom of a three-liter jar. Add 6-7 cloves of garlic. Place half of the cucumbers vertically in the jar. Add 2-3 tbsp. l of salt and fill with mineral water. Top with a piece of horseradish leaves, cherries and dill. Put the remaining cucumbers and cover the remaining herbs. Add 1 tbsp. l salt. Fill with mineral water. Cover with a lid. We put for a day in a dark and cool place, but not in the refrigerator.

Recipe 6. Lightly salted crispy cucumbers

Ingredients:

• Cucumbers-2 kg,
• horseradish root - 4 pcs. medium size,
• garlic - 7 cloves,
• currant leaves - 15 pcs,
• dill - 3 sprigs.

For marinade:

• Water (for a three-liter bottle) - 1.5 liters,
• salt-2 tbsp. l. with a hill.

Marinade preparation:

Boil water and pour 2 tbsp. l. salt and mix well.

Cooking:

In a pre-prepared jar, put currant leaves, dill and half of finely chopped horseradish. Add 3-4 garlic cloves. We tightly adjust the cucumbers in a jar, add the remaining garlic and horseradish root. Pour the marinade into a jar and cover with a nylon lid. After 24 hours at room temperature, you'll be done.

Recipe 7. Salted crispy cucumbers for the winter

• Cucumbers - 1.5 kg,
• cherry leaves - 3-4 pcs.,
• currant leaves - 4-5 pcs.,
• horseradish - 2 roots,
• garlic - 2-3 heads,
• dill - 3-4 umbrellas,
• celery - 2 sprigs,
• black peppercorns - 6-7 pcs.

For brine:

• Salt - 3 tbsp. l,
• water - 1.5 l.

Cooking:

Soak cucumbers in cold water for several hours. After soaking, cut the cucumbers on both sides. We clean horseradish and garlic. We put half of the cherry leaves, currant leaves, half of the celery, half of the dill, garlic and horseradish and 6-7 black peppercorns on the bottom of the jar. Place half of the cucumbers in a jar. Add all the remaining greens on top of the cucumbers. Put the remaining cucumbers in a jar. Fill with brine. Cover with a lid. Cucumbers are salted for two days.

Recipe 8. Lightly salted crispy instant cucumbers

Ingredients:

• Cucumbers - 1 kg,
• currant leaves,
• dill (fresh or old umbrella),
• garlic - 2-3 cloves,
• cherry leaves,
• horseradish leaves.

For brine:

• Water-1 l.,
• salt - 2-3 tbsp. l.

Cooking:

Boil water, dissolve salt in it and cool, or take cold boiled water and immediately dissolve.
Wash the greens well. Leave the cucumbers in cold water for a couple of hours, so that they are more crispy. We put half of the greens on the bottom of the pan, the leaves can be taken even with twigs. We chop the garlic there. We put cucumbers, pre-cut on both sides (so that they can quickly become lightly salted, besides, it is believed that the tips have the most nitrates). For pickling, cucumbers must be placed vertically, so they will become lightly salted better and faster. It is better to take cucumbers of the same size, so they will be salted at the same time. Fill the cucumbers with brine, it is better to strain the brine, as small pebbles are sometimes found in the salt. If there is not enough liquid, just dilute more. We cover the cucumbers on top with the remaining greens. From above we pick the cucumbers with a clean towel and leave until the evening, on the table. In the evening, cover with a lid and refrigerate. And remember, the smaller the cucumbers, the faster they pickle. For example, if you take cucumbers 10 cm in size, they will be ready within a day. Who loves very lightly salted cucumbers, for that it will be perfect. If you want the cucumbers to be more salty, it may be better if they stand a little longer. As you eat lightly salted cucumbers, you can put fresh ones in this brine, you won’t be able to use the brine endlessly, but you can for up to two weeks. Then it will be necessary to make fresh. Cucumbers should be stored in the refrigerator and not overexposed, otherwise they will turn from lightly salted into very salty.

Recipe 9. Quick salted crispy cucumbers

Ingredients (recipe for a three-liter jar):

• Cucumbers - 2 kg,
• cherry leaves (currants can be) - 5-6 pcs.,
• bay leaves - 3-4 pcs.,
• garlic (preferably young) - 1 head,
• black peppercorns - 6-7 pcs.,
• black hot pepper - 2 pcs.,
• horseradish leaves - 2 pcs.,
• salt - 2 tbsp. l. (with slide)
• mineral water (highly carbonated) - 1.5 l.

Fill preparation:

For 1.5 liters of mineral water, put 2 tbsp. l. salt, always with a slide. Mix well.

Cooking:

To begin with, prepare the cucumbers, cut them on both sides and CUT (do not cut) in the middle. We put either cherry leaves or currant leaves on the bottom of the jar. We put 3-4 bay leaves. Coarsely chop the garlic, add to the jar. We add black hot pepper, for those people who have stomach problems or small children, this is not recommended. Add black peppercorns 6-7 pcs. We also put one sheet of horseradish on the bottom (the second will be on top), coarsely chopped dill. Lay out the cucumbers tightly. On top put a sheet of horseradish, dill. Pour mineral water with salt. Cover with cheesecloth and leave at room temperature overnight. After that, they can be eaten, but it is advisable to cover with a nylon lid and refrigerate.

Lightly salted cucumbers recipe crispy fast food, each of the presented ones is perfect for you. All recipes are very simple and quick to prepare.

Have a nice day and bon appetit))

Today I will share recipes for lightly salted instant cucumbers in a saucepan. They can be prepared in small quantities for immediate consumption. If you salt more, then after a while they will be fermented.

Lightly salted cucumbers: a recipe with garlic and dill in a saucepan

The first recipe that I will share will be a recipe for lightly salted cucumbers with garlic and dill in a saucepan.

It is necessary to prepare:

• 2 kilograms of young, pimply cucumbers;
• A tablespoon of salt with a large slide;
• A bunch of dill with inflorescences;
• Large head of garlic;
• Horseradish root about 5 centimeters;
• Dessert spoon of coriander beans.

Salting lightly salted cucumbers in a saucepan:

1. To begin with, we will hold the washed fruits for some time in cold water. This can take anywhere from 30 minutes to two hours.
2. To prepare the filling, boil a liter of water with salt.
3. Put half the dill, thinly sliced ​​horseradish root, garlic cut into plates in a bowl. Distribute cucumbers on top. Lay on top the second half of the dill, coriander grains.
4. Fill with hot filling. Cover with a plate. If there are sheets of horseradish, then they can cover the vegetables.

You can try in the morning.

How to lightly salt cucumbers with cold brine

And now we will use the quick recipe for lightly salted cucumbers in cold water in a saucepan. Salting in a cold way is cooked a little longer, but it turns out fragrant, crispy, retains the green color of the fruit.

• Cucumbers - 2 kilos;
• Salt - 35 grams;
• Garlic - 4 cloves;
• Hot pepper - half a pod;
• Dill with an umbrella - a small bunch;
• Horseradish leaf -2 pieces;
• Tarragon - 5 branches;
• Currant leaves - 6 pieces.

Cooking at home:

1. According to the recipe, pickle cucumbers in a saucepan in spring or well water. In extreme cases, you can take filtered. Just not boiled.
2. Salting dishes should be enameled. Do not salt in an aluminum pan to avoid oxidation.
3. We put all the products provided for in the recipe in layers in a container. The top layer should be green.
4. Pour the prepared cucumber preparation with a liter of water with salt dissolved in it. Cover with a lid, leave in the room. After two days, the pickle with a simple salting will be ready.

I take a test on the second day. Husband likes more sour. Try it whichever you like. If you want to ferment cucumbers, then leave them warm for a couple of days.

Large cucumbers: how to pickle tasty and fast

These cucumbers are prepared quickly, in just half an hour. It turns out very tasty, odorous, crispy.

We will need:

• 4 large cucumbers;
• 4 large cloves of garlic;
• Large bunch of dill;
• Coffee spoon of ground coriander;
• a teaspoon of salt;
• Dessert spoon of vinegar;
• Half a glass of fragrant sunflower oil.

How to do it quickly:

1. You can pickle in a saucepan, but only a small one. Or in a large bowl with a lid.
2. Washed and dried fruits are cut into quarters. Rinse the greens, let dry on a paper towel, cut not very finely. Crush whole garlic cloves, then finely chop.
3. Put everything you need according to the recipe in a bowl, cover with a lid, shake well several times. We put in the refrigerator. After twenty minutes, mix our snack. After another quarter of an hour, the appetizer is served to the table.

On a note

In this recipe, salt, vinegar, oil can be adjusted to your liking.

Recipe for salted instant cucumbers with boiling water in a saucepan

According to this recipe, lightly salted instant cucumbers in a saucepan are poured with boiling water, so they are prepared in a day.

Have to take:

• cucumbers;
• Dill with seeds;
• Horseradish leaf and root;
• Garlic;
• Cherry and currant leaves;
• Salt - 50 grams per liter of water.

I do not specify the amount of spices. It all depends on the amount of vegetables and the taste of the hostess.

1. The fruits must be washed, cut off the tails. Divide seasonings in half. Half lay out the bottom of the dishes, place the vegetables, on them the second half of the seasonings.
2. We boil water with salt, pour the fruits prepared for salting with it. We place a plate on top, close the lid.
3. After 12 hours, you can try. But again, be guided by your taste. Someone will like it more in a day, and someone in two.

Bon Appetit everyone!

Lightly salted cucumbers in 5 hours

Now I will tell you how to salt lightly salted cucumbers in a saucepan without spending a lot of time on this process.

• A kilogram of cucumbers;
• Dessert spoon of salt;
• dill bush;
• 3 cloves of garlic.

How to make cucumbers quickly:

In the container we put the washed cucumbers without tails, herbs and garlic. Sprinkle vegetables with salt and pour boiling water. After five hours, put the container with the snack in the cold.

As you can see, in this recipe we used a simple salting.

Cucumbers with mustard

We are preparing:

• 2 kilograms of cucumbers;
• Dill bush with seeds;
• A bunch of parsley;
• horseradish leaves;
• cherry leaves;
• currant leaves;
• Hot pepper;
• 7 cloves of garlic;
• 2 liters of water;
• 100 grams of salt;
• 30 grams of sugar;
• A tablespoon of mustard with a mountain.

1. Cucumbers are immersed in water for a couple of hours. We lay out the bottom of the dish with greens, add chopped bitter pepper, garlic. On top of the greens we lay cucumbers with cut tails. Sprinkle mustard on top of vegetables.
2. Pour salt and sugar into hot, boiled water. Mix well. Pour the resulting brine into a container with vegetables.
3. Leave the pickle warm for a few hours. Then we put it in the refrigerator. By the evening cucumbers are ready.

As you can see, the recipe for salted cucumbers is simple, but the cucumbers are crispy and very tasty.

Lightly salted chopped cucumbers in a saucepan in 5 minutes

This lightly salted cucumber recipe can be made in a saucepan in five minutes.

We will need:

• A kilogram of gherkins;
• 6 cloves of garlic;
• A bunch of dill;
• 35 grams of salt;
• Juice of half a small lemon.

We cut the gherkins into four parts, before removing the ponytails. Chop dill and garlic. We put the prepared products in a container, squeeze the garlic there. Sprinkle vegetables with salt, pour over lemon juice. Mix well. We put the container with the snack in the refrigerator. We try chopped gherkins in five minutes.

I hope you enjoy this quick 5 minute recipe and take note of it.

"Barrel" cucumbers - the same taste in a convenient container

Not every housewife has a basement for storing pickles in a barrel or bucket, so pay attention to the recipe for barrel cucumbers in a saucepan.

• 1.5 kilograms of medium-sized cucumbers;
• 60 grams of salt;
• Liter of water;
• 0.5 heads of garlic;
• A small bunch of dill with seeds;
• 5 currant leaves;
• 3 cherry leaves;
• 2 bay leaves;
• Horseradish leaf;
• 6 peppercorns;
• 3 pieces of cloves;
• Coffee spoon of mustard seeds.

We spread the bottom of the dish with washed greens. We also put garlic, cut into two halves, and spices with mustard.

1. We wash the cucumbers well, cut off the tails. Prepared vegetables are laid on top of the greens.
2. We put a bucket of water on the stove, after boiling, add salt, stir well.
3. We cool the filling. We pour cucumbers.
4. We press the vegetables with a plate, put a jar of water on top.

The snack should stand in a cool place for two weeks.

Appetizer with apples

We are preparing:

• 2 kilograms of cucumbers;
• 0.5 kilograms of apples;
• 4 cherry leaves;
• 4 currant leaves;
• 4 peppercorns;
• 10 pieces of cloves;
• Laurel leaf;
• Liter of water;
• 3 dessert spoons of salt.

How to salt in a saucepan:

Cut the apples into quarters and remove the seeds. Trim the stems off the cucumbers. My greens. In a stainless steel pan, alternating, lay out greens, cucumbers, apples, spices. Boil water with salt. Pour cucumbers with hot brine, set the load. After a day, we put the pickle in the cold.

Savory appetizer

Prepared from gherkins using unusual seasonings.

Prepare:

• 5 peas of black and allspice;
• A teaspoon of sugar;
• Sprig of mint;
• Lime;
• A bunch of green dill;
• 1.5 kilograms of gherkins;
• Tablespoon of sea salt.

Peppers are placed in a bag, rolled with a rolling pin to crumbs, mixed with sugar, salt. There we add the zest, removed from the washed and dried lime with a fine grater.

1. Washed gherkins with trimmed tails are cut in half.
2. Mix with prepared spices, chopped herbs, lime juice.
3. We leave in the room for an hour. Then we send it to the refrigerator. After 30 minutes, the snack will be ready.

I advise you to watch the video recipe for cooking cucumbers in a saucepan.

If you want to make pickles, be sure to use the recipes for instant lightly salted cucumbers in a saucepan. Share your favorite recipes with your friends.