Salted gherkins. Salted cucumbers in two ways

July is the time when cucumbers are already ripe in dachas in central Russia. Salads, and just crunching on a fresh cucumber is, of course, good. But the most important task of cucumbers is completely different - they simply must be used lightly salted.

Moreover, it is much easier to cook salted cucumbers than salted ones for the winter.

What cucumbers to choose?

Small, strong, thin-skinned, pimply. In the Moscow region, one of the best varieties is Nezhinsky. Of course, they should not be yellow and bitter. Trying is a must.

Cucumbers freshly plucked from the garden are best suited for low-salting. So if you don’t have your own dacha, it’s better to buy vegetables outside the city.

Important! For lightly salted, unlike salted ones, you need to take approximately the same cucumbers, then they will be evenly salted. When we pickle cucumbers for the winter, this is not so important, because they have been in brine for a long time.

What water to choose

Water is one of the most important components of any canning, but it is especially important for cucumbers. It is best to take spring water. In the end, not so much of it is required: soak the cucumbers and make a pickle. For 5 kilograms of vegetables, two five-liter bottles or one bucket is enough.

If spring water is not available, bottled or filtered tap water can be used. Pour it into an enamel bowl, put a silver spoon and something copper on the bottom, cover with a lid and let stand for a couple of hours. Metals will slightly improve the taste of water.

Dishes

You can do it in a glass jar, but it's more convenient - in a saucepan. Enamel, of course. You can also use a ceramic or glass container. It is more convenient to lay cucumbers in a pan, it is more convenient to take them out of there. Plus, you don't even need to go to the bank.

You will also need a lid or a large plate with which you can press down the cucumbers inside the pan. And oppression. You can just take some jar or other container filled with water.

Soaking is a must

And in order to pickle, and in order to cook lightly salted, cucumbers must be soaked. In the process of soaking, they become crispy and stronger. In 3-4 hours, cucumbers will become strong and elastic. Even if you just picked cucumbers from the garden, you still need to soak them.

Herbs and spices

Dill, currant leaves and necessarily horseradish leaves. Currant gives crunchiness and creates aroma, and horseradish, in addition to an unforgettable taste and smell, protects cucumbers from mold. Plus, it disinfects.

You can add bay leaf and peppercorns (black, allspice) to the hot brine.

Salt

Not iodized, not marine. Coarse, rock salt is better. Do not take small ones for canning; vegetables can become soft from it. Usually put 2 tbsp. per liter of water.

What else can be added?

Faithful companions of pickles are apples and currants, both black and red. They will give an interesting aroma and subtle sourness. But be careful, as the classic lightly salted taste of cucumbers can change, so berries and fruits should be put in just a little bit.

How much to wait

In hot brine, cucumbers will be ready in a day. With cold - 2-3 days.

How to keep pickled cucumbers longer

After the brine has cooled and the cucumbers stand for 4-5 hours, it is better to put them in the refrigerator. In the cold, the fermentation process slows down, and cucumbers remain lightly salted longer.

But they will still gradually turn into salty. So it's better to cook a little. You can add fresh cucumbers to the finished brine as you eat those that were in it. New cucumbers will taste a little different, but they will also be salted.

salted cucumber recipe

5 kg cucumbers

7-10 branches of dill with umbrellas

1 head of garlic

30 horseradish leaves

4 tsp allspice peas

2 tsp red peppercorns

currant leaves

6 tbsp salt

Step 1. Wash cucumbers and soak in cold water for 2 hours.

Step 2. Cut the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves whole.

Step 3. Put horseradish leaves on the bottom of an enameled pan, then some chopped herbs and spices. Lay a layer of cucumbers. Top again greens with spices, then cucumbers. The last layer is whole horseradish leaves.

Step 4. In 3 liters of hot, but not brought to a boil, water, dilute the salt and pour over the cucumbers. Press down with a press. Leave for 2 days.

Quick pickled cucumbers

2 kg cucumbers

10 black peppercorns

5 allspice peas

1 tsp Sahara

coarse salt

Bunch of dill stalks

Step 1. Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt.

Step 2. Remove the zest from the lemons, add to the salt and pepper mixture. Squeeze juice from lemons.

Step 3. Cut the dill.

Step 4. Wash cucumbers, soak for 1 hour. Then cut off the tails on both sides.

Step 5. Do not hit each cucumber too hard with a pestle or the handle of a heavy knife to crack the cucumber, then cut each cucumber crosswise into several parts.

Step 6. Sprinkle cucumbers with salt and pepper, pour over lemon juice and mix. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Pat the salt dry with a paper towel before serving.

If you are in a hurry, skip the soaking. Then the cucumbers can be pickled in about an hour.

Cucumbers in a bag

Lightly salted cucumbers in a bag Photo: AiF / Ekaterina Tyunina

1 kg cucumbers

a small bunch of greens (“umbrellas” of dill, fresh horseradish leaves, currant, cherry)

3 garlic cloves

1 tbsp coarse salt

1 tsp cumin (optional)

Clean plastic bag or plastic container with a tight lid

Step 1. Tear dill and leaves with your hands, put in a bag.

Step 2. Cut off the tails of cucumbers, also send them in a bag.

Step 3. Squeeze the garlic through a garlic press (you can chop it with a knife).

Step 4. Mash cumin seeds in a mortar with a pestle or use a rolling pin.

Step 5. Add salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients.

Step 6. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

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

Recipe for crispy salted cucumbers with cold water

• Time: 3 days.
• Servings: 5 persons.
• Difficulty: easy.

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

Ingredients:

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

Cooking method:

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

Recipe with boiling water

• Time: 12 hours.
• Servings: 4 persons.
• Difficulty: easy.

Lightly salted instant cucumbers require hot brine. If you make a snack in the morning, then by the evening it will already be possible to try it. Vegetables are kept in cold brine for 2-3 days.

Ingredients:

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

Cooking method:

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

Pickled cucumbers in a jar

• Time: 3 days.
• Servings: 4 persons.
• Difficulty: medium.

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

Ingredients:

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

Cooking method:

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

Salting with garlic

• Time: 1 day.
• Servings: 5 persons.
• Difficulty: easy.

The most crispy and delicious cucumbers are obtained by cooking them in spring water. A popular variety for snacks is Nezhinsky. Keep it in the refrigerator for no more than 5 days, because then the vegetables become too salty.

Ingredients:

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

Cooking method:

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

Cucumbers on mineral water

• Time: 1 day.
• Servings: 4 persons.
• Difficulty: easy.

Mineral water-based brine for lightly salted cucumbers makes them more crispy and rich. In addition, since vegetables are not boiled, they retain most of their beneficial properties.

Ingredients:

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

Cooking method:

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

Instant recipe with sugar in a bag

• Time: 6 hours.
• Servings: 5 persons.
• Difficulty: easy.

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

Ingredients:

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

Quick cooking of lightly salted cucumbers is the most convenient way to prepare simple snacks for the festive table. In this case, it is allowed to use any recipe for cooking vegetables: with cold or hot water. You can make crispy and spicy salted cucumbers in a saucepan with the addition of non-standard spices, currant leaves or cherries. Among the proposed photo and video instructions, the hostesses can choose both the fastest way to prepare an appetizer in 5 minutes, as well as more complex recipes for lightly salted cucumbers with fragrant seasonings.

How to cook lightly salted cucumbers in a saucepan - a quick recipe in 5 minutes for hostesses

With the right selection and mixing of spices, the most ordinary cucumbers can be an excellent snack for the table. You can choose them at your own discretion, or you can use already proven recipes that all hostesses will definitely like. A simple recipe with the addition of different types of peppers and herbs will quickly help you make spicy salted cucumbers in a saucepan.

Ingredients for cooking pickled cucumbers in a saucepan in 5 minutes

• peppercorns (black and white) - 1 tbsp;
• garlic - 5 cloves;
• hot red pepper - 1-2 pcs.;
• salt - 2-3 tablespoons;
• sugar - 1 tbsp;
• dill, parsley - a bunch;
• currant and cherry leaves - 5-6 pcs.;
• cucumbers - 2-3 kg.

A quick recipe for cooking lightly salted cucumber in 5 minutes in a saucepan

Prepare peppercorns. If desired, you can ceiling some of them to get more spicy snacks.

Rinse the parsley separately. Its long stems are best trimmed.

Peel the garlic. Cut hot pepper into thin rings. For a light spiciness, it is better to take 1 pepper. For a richer taste, add 2 peppers.

Wash cucumbers thoroughly. Cut off the edges.

Rinse dill. It is better not to cut the dill stems: they will help to give the workpiece an amazing taste and lasting aroma. Prepare dried currant and cherry leaves.

Put the spices in the bottom of the pot. In another, put 2 liters of water and add salt, sugar and pepper to it.

Put the greens in the pan: it will not float under the cucumbers and will hold the spices themselves.

Press down the spices and herbs with cucumbers, gently distribute them throughout the pan.

Pour boiling brine over cucumbers, press down with a lid. Leave them for 18-24 hours.

Crispy and spicy salted cucumbers in a saucepan - step by step photo recipe

For the preparation of the most delicious salted cucumbers, it is customary to use wooden barrels. But even in a convenient saucepan, you can easily make a delicious snack to the table. Initially, you can mix the ingredients in a bowl, and then transfer to another container. But it is best to immediately cook crispy salted cucumbers according to the recipe in a saucepan. The presence of a lid will allow you to carefully cover the workpiece for good salting.

List of ingredients for the recipe for salted crispy cucumbers in any pan

• cucumbers - 1 kg;
• water - 2 l;
• salt - 2 tablespoons;
• sugar, vinegar - 1 tablespoon;
• peppercorns - 5 pcs.;
• garlic - 5 small cloves;
• dill - a small bunch;
• bay leaf - 2 pcs.

Step-by-step recipe for cooking salted spicy cucumber in a saucepan

Rinse cucumbers thoroughly from dust, dirt and earth. Trim the tips for the fastest and best salting of vegetables.

Put water on fire and add spices to it. Bring to a boil and boil the spices for just a couple of minutes. So the finished hot brine will have the most appetizing aroma. Let the prepared water cool down.

Pour the cucumbers with cooled brine and cover with a lid. Leave for 8-10 hours.

Delicious salted cucumbers in a saucepan with cold water - a recipe with step by step photos

Cooking delicious cucumbers in cold water involves preheating it along with spices. So they can give a unique taste and aroma to the workpiece. If the hostess decides to simply pour prepared vegetables with cold water, then she should chop all the seasonings well. Or you can prepare a steep brine and then add it to cold water, which will be poured over vegetables. Therefore, you can use the recipe below for lightly salted cucumbers in a saucepan with some of your modifications and changes.

The list of ingredients for cooking salted delicious cucumbers in a saucepan

• cucumbers - 3 kg;
• water - 1.5-2 l;
• brine - 100 ml;
• garlic - 1 head;
• currant leaves, cherries - 6 pcs.;
• salt - 3 tablespoons;
• sugar - 1 tbsp;
• horseradish leaves - 3 pcs.;
• peppercorns - 10 pcs.;
• dill - a bunch.

Recipe with step by step photos of cooking lightly salted delicious cucumbers

Prepare all required ingredients. Cucumbers can be immediately cut off the tips.

Rinse cucumbers and herbs well from dust and earth.

Separately, heat 100 ml of water, pour peas, salt and sugar into it. Transfer the cucumbers along with the greens in layers to an enameled pan or bowl. Pour cold water into which brine has been added.

Appetizing lightly salted cucumbers in a saucepan - a quick recipe for making snacks

For most housewives who grow cucumbers on their site, their quick pickling is the best option for preparing simple snacks. After all, after a day or even a shorter period of time, vegetables can already be eaten. At the same time, it takes literally half an hour to cook lightly salted cucumbers in a saucepan. The simple preparation of components for work is also important. You can learn how to properly make pickled quick-cooking cucumbers in a saucepan in the following recipe.

Ingredients for the recipe for lightly salted cucumber cooked in a saucepan

• garlic - 3 cloves;
• salt - 2 tablespoons;
• sugar - 1 tbsp;
• water - about 1 liter;
• cucumbers - 1 kg;
• horseradish leaves, dill, peppercorns - to taste;
• ready-made seasoning for salting - half the package.

A very quick recipe for cooking delicious lightly salted cucumbers in a saucepan

Wash cucumbers well.

Cut off the ends of the cucumbers.

Rinse greens for cooking.

Layer on cucumbers and spices.

Boil water, add salt, sugar and pepper to it.

Pour cucumbers with brine cooled to room temperature.

How to cook lightly salted cucumbers in a saucepan with spices in a hot way - video recipe

The use of hot brine is welcomed by many housewives, since this cooking method makes it really quick and easy to get very tasty and fragrant cucumbers. After preparing all the ingredients, they should be put for a short time for salting, and then they can be served at the table along with potatoes, meat and other dishes. How to make lightly salted cucumbers quickly in a saucepan and please your family with an amazing snack, you can find out in the following instructions.

A detailed video recipe for cooking salted cucumbers with spices in a hot saucepan

A detailed video describing the step-by-step preparation of a spicy snack will help you to pickle cucumbers in a saucepan without any problems. The hostesses only need to follow the indicated tips and exactly repeat the actions of the author.

Spicy, spicy or just crunchy lightly salted cucumbers in a saucepan can be cooked quickly and easily. In the proposed photo and video recipes, you can choose the best instructions for cooking snacks in cold water or in a hot way. You can also use convenient quick recipes for 5 minutes that will help you prepare for the holiday table without any problems. You can use both large and small cucumbers for work. And if you add non-standard spices to the brine, you can even get an amazing preparation that will delight both the household and all guests.

Post Views: 170

Vladimir Morozov/Flickr.com

This is the so-called cold salting method. It takes a little longer, but the cucumbers are crispy and fragrant. In addition, it is convenient to put vegetables in a pan and get them out of there.

Ingredients

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

Cooking

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

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

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

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

barockschloss/Flickr.com

This recipe involves pouring hot water: it turns out faster, but the cucumbers crunch a little less than with cold pickling. Getting vegetables out of a jar is not as convenient as out of a pan, but oppression is not needed. Well, the jar does not need to be sterilized.

Ingredients

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

Cooking

Wash the cucumbers and cut off their bottoms. Soaking is not necessary. At the bottom of a well-washed jar, place dill and peeled garlic (cloves can be cut into 2-3 parts).

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

Shake the jar well to distribute the salt, and when cool, refrigerate. After 12-15 hours, salted cucumbers can be served at the table.

Rawlik/Depositphotos.com

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

Ingredients

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

Cooking

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

Wash the greens, peel the garlic and cut it all, but not too finely. If households do not favor basil, use cherry or grape leaves.

Put the greens with garlic in the bottom of a plastic bag. You can use baking bags: they are stronger.

Lay cucumbers on top. Peppercorns - black and fragrant - crush with a knife so that it gives off its aroma. Sprinkle them and salt on the cucumbers. Seal tightly and shake the bag to mix the ingredients.

Put the bag in the refrigerator for 3-5 hours, and preferably overnight.

Natalycolodi/Flickr.com

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

Ingredients

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

Cooking

Wash young cucumbers and cut off their bottoms. 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 couple of cloves with a knife so that large pieces meet from time to time. Sprinkle the cucumbers with garlic and chopped dill (or other herbs of your choice).

Seal and shake the bag to mix the contents 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.

5. Quick salted cucumbers with mustard

focus on aperture/Flickr.com

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

Ingredients

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

Cooking

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

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

6. Super-crispy salted cucumbers on mineral water

www.chudo2307/depositphotos.com

Another option for cold pickling. Only instead of ordinary water, carbonated mineral water is taken as the basis. With soda, the salt quickly penetrates the cucumbers and makes them super crunchy.

Ingredients

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

Cooking

Thoroughly wash the small pimply cucumbers and cut off their tips on both sides. Peel and cut the garlic into thin slices.

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

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