Salted cucumbers of large sizes. Hot salted cucumbers

Those who think that summer comes with the advent of June on the calendar or with dandelions are mistaken. The symbol of the real arrival of a hot, sunny summer should be considered salted cucumbers.

Each experienced hostess has several salting recipes in stock, and every beginner dreams of finding her most delicious recipe. Below are a few of the popular summer dish perfect for appetizers and young potatoes with cracklings.

Lightly salted cucumbers - a classic recipe + video

The first sunny summer days are a signal for the hostess, it's time to start harvesting vegetables for the winter. And as a warm-up, it's time to cook salted cucumbers, they require a minimum of food, effort and time.

Ingredients:

• Cucumbers - 1 kg.
• Filtered water - 1 l.
• Salt (without fluorine, iodine) - 2 tbsp. l.
• Dill - 2-3 umbrellas or greens.

Cooking algorithm:

1. Rinse the cucumbers and dill thoroughly, cut off the tips of the cucumbers, you can pre-soak in cold water(or do without soaking).
2. Put in a jar or pan, interspersed with herbs. Dissolve salt in 1 liter of water, pour cucumbers.
3. Leave for a day room temperature, then store refrigerated.

How to cook salted cucumbers in a bag in 1 hour - photo recipe

If you cook lightly salted cucumbers in the usual way in cold brine, they will reach the condition only after two days. If you need to cook delicious lightly salted cucumbers for dinner or for going out into the countryside, then you can do it in just one hour.

The recipe below is suitable for getting salted cucumbers, which will be eaten immediately after cooking. For long-term storage its use is not recommended.

Cooking time: 1 hour 15 minutes

Quantity: 6 servings

Ingredients

• Young cucumbers: 1.2-1.3 kg
• Salt: 20-30 g
• Sugar: 15-20 g
• Garlic: 5 cloves
• Green dill: bunch
• Hot pepper: optional

Cooking instructions

Quick preparation of lightly salted cucumbers

The classic salting recipe usually takes 2-3 days, sometimes the hostess, and her household members, have neither the time nor the strength to wait so much. Therefore, a recipe for quick salted cucumbers is chosen, for example, the following.

Ingredients:

• Fresh cucumbers - 800 gr. -1 kg.
• Filtered water - 1 l.
• Salt - 2 tbsp. l.
• Sugar - 1 tbsp. l.
• Rye bread - 2 slices.
• Fragrant herbs - dill, coriander.
• Bay leaf - 1-2 pcs.
• Peppercorns - 4-5 pcs.

Cooking algorithm:

1. The first step is to prepare the cucumbers. Take fruits fresh, whole, without cracks and dents. In order for the salting process to take place actively, you need to cut the tails.
2. Put greens on the bottom of any glass or enameled container (dill - only half), wash it first, you can cut it or put it in whole branches. Add spices to this Bay leaf and pepper).
3. Then, pressing tightly to each other, lay the cucumbers. Put the rest of the dill on top and Rye bread. It must be wrapped in gauze.
4. Prepare a brine, that is, simply boil water with sugar and salt, wait for them to dissolve completely.
5. Carefully pour over the cucumbers with hot brine, the water should completely cover the vegetables. From above it is necessary to place oppression - the most best way cover the cucumbers with a lid or a wooden circle, put on top three-liter jar filled with water.
6. Leave in a warm place. After a day, remove rye bread from the brine, rearrange the container in the refrigerator or just a cold place. And delicious lightly salted cucumbers can already be served at the table!

Even faster - salted cucumbers in 5 minutes

For various reasons, the hostess does not have time to pickle the cucumbers at the right time: either they were brought late, or there was no ingredient. But now all the stars, as they say, have aligned, the guests are almost on the doorstep, but the promised dish (salted cucumbers) is not there. Below is one of the recipes that promises that in 5-10 minutes there will be a real summer dish on the table.

Ingredients:

• Fresh cucumbers - 3-4 pcs.
• Fresh dill - 1 bunch.
• Garlic - 1-2 cloves.
• Sea salt - 0.5-1 tsp.

Cooking algorithm:

1. For pickling cucumbers according to this recipe, you need to choose very small fruits that have a thin skin. If only “giants” are available, then you need to cut off the peel.
2. The fruits must be thoroughly washed, cut into circles, and quite thin. Their thickness should be within 2-3 mm, this is important in order for the salting process to take place in a record short time.
3. Dill is also washed and chopped. Peel, wash, chop or crush garlic cloves. Mix dill, garlic in a container, start rubbing with a pestle until juice appears. This is another recipe secret: what more juice, the tastier and more aromatic the cucumbers will be.
4. Put cucumbers in a large container, sprinkle with sea salt and add a mixture of crushed garlic and dill.
5. Cover the container with a lid and, holding it very tightly, begin to shake. The third secret of the dish is in a large sea ​​salt, which, when shaken, promotes the release cucumber juice. Shake the container for about five minutes.
6. Then put ready-salted cucumbers on beautiful dish, and go open the doors, because the guests are already on the threshold!

Recipe for crispy salted cucumbers

The best recipe is one in which cucumbers remain dense and crispy. Many factors influence this, someone advises not to put cherry and currant leaves, others, on the contrary, recommend doing without horseradish. Below - wonderful recipe salted cucumbers, his secret is the use of a small amount of vinegar to make the taste sharper.

Ingredients:

• Fresh cucumbers - 2 kg.
• Fresh dill - 1 bunch.
• Salt - 3 tbsp. l.
• Vinegar - 3 tbsp. l.
• Vinegar essence - 5 ml.
• Garlic - 2-3 cloves.
• Bay leaf - 3-4 pcs.
• Allspice (peas) - 4-5 pcs.

Cooking algorithm:

1. The salting process begins with the preparation of the fruit. Choose the best - whole, without damage. Wash, cut off the ends, make punctures with a fork, soak in cold water for several hours.
2. Rinse the dill, disassemble into umbrellas and twigs. Peel the garlic, you can put it with teeth, you can cut it, then the cucumbers will have a light garlic flavor.
3. For salting, you need a glass container, wash it, scald it, and cool it. Put half of the spices, spices, garlic on the bottom.
4. Gently place cucumbers close to each other. You can put them vertically, first building the first "floor", then the second.
5. Lay the remaining spices and herbs on top. Pour large table salt. Pour in boiling water. Add vinegar (according to the norm) and vinegar essence.
6. close tight lid, turn several times to dissolve the salt. Leave at room temperature for a day, then put in the refrigerator.

Cucumbers are very tasty, fragrant, spicy and crispy!

Salted cucumbers in a bowl

Beginning housewives sometimes get up complex issue in which container you can pickle cucumbers. Some recipes indicate that you need to use glass containers, others mention ordinary pots.

There is no single answer, you can do it in one way or another. Here is one of the recipes for salting in a saucepan. It is important that, firstly, it be enameled, not metal, and secondly, without chips, scratches and cracks, since metal worsens taste qualities cucumbers. Lightly salted cucumbers are tasty, fragrant and crispy!

Ingredients:

• Fresh cucumbers - 1 kg.
• Salt - 2 tbsp. l.
• Granulated sugar - 1 tbsp. l. (no slide).
• Garlic - 1 head.
• Filtered water - 1 l.
• Dill - 2-3 umbrellas.
• Cherry leaf - 2 pcs.
• Currant leaf - 2 pcs.
• Black hot pepper (peas) - 3-4 pcs.
• Hell leaves.

Cooking algorithm:

1. Prepare vegetables - wash, cut off the ends on both sides, soak in cold water for 1-2 hours.
2. To the bottom enamel pan lay half the leaves, spices, a couple of dill umbrellas, part of the garlic (peeled, washed, chopped).
3. Lay a layer of cucumbers, cover the fruits with horseradish leaves, sprinkle with garlic and spices. Repeat the process until you run out of cucumbers. Top - horseradish leaves.
4. Prepare the brine: in a separate container, bring water to a boil, add sugar and salt. Mix until completely dissolved.
5. Pour prepared cucumbers with hot marinade. Leave until completely cool.
6. The next day, you can put the pan in the refrigerator, covered with a lid.
7. The second option is to shift the cucumbers into a more familiar glass container. It is more convenient to store in a jar, as it takes up less space in the refrigerator.

How to cook salted cucumbers in a jar

Prepare delicious lightly salted cucumbers next recipe even the hostess who takes her first steps in the kitchen can. Needed at all simple ingredients and minimum effort.

Ingredients:

• Cucumbers (fresh) - as much as will fit into a three-liter jar (usually about 1 kg).
• Green dill (twigs and umbrellas).
• Garlic - 5 cloves.
• Salt (coarse, rock, without fluorine and iodine) - 3 tbsp. l. (heaped spoons).

For the first experiment, these ingredients are enough, there is a version that it is the spices with parsley that make the cucumbers soft.

Cooking algorithm:

1. Wash the cucumbers, cut off the ends. Peel the garlic, rinse running water, cut into thin plates. Rinse dill thoroughly from sand, dirt.
2. Lay half of the dill and garlic on the bottom, then place the cucumbers vertically, tightly filling the entire glass container. The second "floor" can not be set, but simply put the fruits. Top - the remaining garlic, add salt, cover with dill umbrellas.
3. Boil water (you can take more than 1 liter), pour boiling water. cover nylon cover. Holding the jar with a towel, twist it so that the salt dissolves, but does not settle to the bottom.
4. If you cook cucumbers according to this recipe in the evening, then by morning the water will cool down, the fruits will be salted. They can already be served for breakfast, then the household will be delighted!

Delicious salted cucumbers with garlic

Main natural flavors in salted cucumbers - this is garlic and dill, you can’t do without them, all other spices can be added as an experiment with tastes. Below is one such experimental recipe.

Ingredients:

• Water - 1 liter.
• Cucumbers - 1 kg.
• Salt - 2-3 tbsp. l.
• Garlic - 1 head.
• Red pepper (bitter) - 1 pc.
• Horseradish (leaves) - 2-3 pcs.
• Dill - 2-3 umbrellas.

Cooking algorithm:

1. Peel the garlic, wash it, cut it together with red hot pepper. Wash the horseradish and dill.
2. Sort cucumbers, choose the best, the same size.
3. Put horseradish leaves, dill, chopped garlic and pepper on the bottom of the salting container.
4. Then put a layer of cucumbers (you can put it vertically in a jar). The next layer is spices and herbs, then fruits. So until the container is full.
5. Dilute salt in water until dissolved. Pour the fruits with marinade, leave to salt. If you pour hot brine, the process will go faster, you can taste it in the morning. If the brine is cold, it will take 2-3 days.

Cooking salted cucumbers with dill

Even if only cucumbers and dill are available, you can safely start salting, in a day a crispy snack with a pronounced dill flavor will appear on the table.

Ingredients:

• Fresh cucumbers - 1 kg.
• Salt (without additives in the form of iodine or fluorine) - 2-3 tbsp. l.
• Dill - 4-5 inflorescences or twigs.
• Water - about 1 liter.

Cooking algorithm:

1. The process begins with the preparation of fruits - strict selection - cucumbers must be whole, without dents, preferably of the same size (for uniform salting). Wash the fruits, cut off the tails, soak in cold water for 2 hours.
2. Rinse the dill, cut the twigs, put the inflorescences in a container whole, interspersed with cucumbers, until the container (saucepan or glass jar) is full.
3. Dissolve salt in water, pour prepared cucumbers with brine.
4. The most difficult period begins - waiting for yummy. It can be accelerated by pouring hot brine.

Recipe for lightly salted cucumbers on a mineral water

IN Lately the recipe for pickling cucumbers using mineral water. It is believed that the salts that are in it make the fruits unusually tasty, and the gas released contributes to the speedy salting. Like it or not, you can only establish by preparing them according to the following recipe.

Ingredients:

• Fresh small cucumbers - 1 kg.
• Mineral water (carbonated) - 1 l.
• Salt - 2 tbsp. l
• Dill - 5-6 branches or 3-4 umbrellas.
• Garlic - 3-5 cloves.

Cooking algorithm:

1. There is nothing complicated in cooking. Prepare cucumbers, that is, wash, cut off the tips.
2. Put dill and garlic (peeled, chopped) on the bottom of the container. Then cucumbers. Again a layer of dill and garlic, then - cucumbers.
3. Pour salt, pour cold mineral water.
4. Cover with a lid, twist, the salt should dissolve, do not settle at the bottom. Leave to marinate for 12 hours.

For pickling, you can choose one of fragrant herbs or use the classic complete pickling kit, which includes dill and parsley, currant and cherry leaves, horseradish root or leaves, garlic, bay leaf. Spices are also used - cloves, allspice and hot peppers (peas).

Use of any natural flavors will give the dish a pronounced taste. As an experiment, you can add certain herbs and spices in turn to determine which option suits the household and the hostess herself the most.

Spices can be added directly to the container where the cucumbers will be salted, can be boiled in water for 5 minutes. Then fragrant brine(hot or cold) pour over prepared vegetables.

One of the most sought after vegetable preparations pickled cucumbers are considered for the winter. Each hostess prepares them differently. Various proportions spices, salt, sugar, water, herbs, etc. affect the final taste finished product. But the container in which the pickling of cucumbers takes place, many believe, does not matter. Be that as it may, try salting cucumbers in a saucepan and in practice check whether their taste is somehow different from pickled cucumbers in a jar.

A saucepan for pickling cucumbers should be enameled, without chips or cracks, preferably at least 4 liters in volume.

This recipe for salted cucumbers is similar to the one they are usually salted for the winter. The only difference is that you don’t need to roll them up in jars, but they are eaten almost immediately, without having had time to completely salt, that is, in a slightly salted version.

• 2 kg of small cucumbers;
• 100 gr. umbrellas or dill seeds;
• 3 cloves of garlic;
• 2 bell peppers;
• 3 leaves of currant (black);
• 4 cherry leaves;
• 4 tablespoons of salt;
• 1 liter of water.

Salting step by step:

1. Wash cucumbers thoroughly. If the skin of the fruit is bitter, soak them for 5 hours in cold water (or overnight), then rinse again.
2. Cut the peeled garlic into thin slices.
3. Wash dill umbrellas, currant and cherry leaves, bell pepper(if desired, cut or use whole, you can not clean the seeds).
4. Put 1/2 part of the spices, pepper and garlic plates on the bottom of the pan.
5. Next, lay the cucumbers tightly, trying to leave a minimum of voids (if you vigorously shake the pan, they will settle better).
6. Lay the rest of the pepper, spices and garlic on top.
7. pour vegetables cold water with salt dissolved in it.
8. For faster pickling, leave the cucumbers warm for 3 days. If there is no urgency, you can put it in the refrigerator for slow salting.

Hot way to pickle cucumbers in a saucepan

The difference between this pickling method and the classic one is that cucumbers are poured with boiling marinade, and not cold. This will significantly speed up the salting process - the next day you can already serve freshly pickled cucumbers to the table.

Products needed for salting:

• 1 kg of cucumbers;
• a set of spices for salting: dry dill umbrellas, horseradish root and leaves, leaves blackcurrant and cherries;
• 4 cloves of garlic;
• 1.5 tablespoons of salt;
• 1 liter of water.

Salting step by step:

1. Wash cucumbers thoroughly. You can hold for 2-4 hours in water to become more crispy. Trim the ends.
2. Wash the spices for salting and peel the garlic (you can not cut it).
3. Put 1/2 part of the spice set on the bottom of the pan, and then tightly lay the cucumbers with garlic.
4. Put the rest of the spices on top.
5. Dilute salt in boiling water and, without cooling, pour cucumbers with brine.
6. Leave for a day warm and you can serve a snack on the table.

Pickling cucumbers in a saucepan without vinegar

Cucumbers cooked according to this recipe are obtained to taste similar to fermented in a barrel, but without vinegar. They can be eaten after 3 days, and if desired, roll up already ready snacks in banks for the winter. It is better to salt only freshly picked, small fruits.

Products needed for salting:

• 1 kg of cucumbers;
• salting set: dill, horseradish leaves or root, cherry leaves and other spices to taste;
• small pod hot pepper;
• a few peas of black pepper;
• 1 liter of water;
• 50 gr. salt.

Salting step by step:

1. Soak cucumbers for 2 hours in cold water, then rinse well.
2. Wash the greens and put them on the bottom of the pan.
3. Cut the hot pepper into slices and arrange on top of the greens.
4. Dissolve salt in cold water.
5. Place cucumbers tightly in pots with greens, pour cold brine and place under oppression.

After 3 days, cucumbers can be served on the table, or rolled into jars for the winter. For this you need:

• drain the brine from the cucumbers, boil;
• discard the greens, rinse the cucumbers and arrange them in sterile jars (with a capacity of 1 liter) with peppercorns;
• pour boiling marinade;
• sterilize the workpiece for 10 minutes and roll up.

Salting "barrel" cucumbers in a saucepan

A recipe for those who love barrel cucumbers, but do not have the opportunity to store them. You can also cook them in a pot. You can eat them after 14 days. For this recipe, cucumbers from the “last harvest” are perfect, you can take greenhouse ones. Cooking will not take much time, and you can store a snack on the balcony right in the pan, without fear of mold.

Products needed for salting:

• 3 kg of cucumbers;
• 120 gr. salt;
• 2 liters of water;
• 2 tablespoons of mustard powder;
• 1 head of garlic;
• 5 dill umbrellas;
• 10 currant leaves (black);
• 10 cherry leaves;
• 4 bay leaves;
• 2 sheets of horseradish;
• 10 black peppercorns;
• 7 cloves;
• 1 pinch of mustard seeds.

Salting step by step:

1. Put the thoroughly washed greens on the bottom of the pan.
2. Peel the garlic, wash and cut each clove into 3 pieces.
3. Put the garlic, cloves, mustard seeds and peppercorns on top of the greens.
4. Wash the cucumbers, cut off the tails and place tightly in a saucepan.
5. Prepare the brine: completely dissolve the salt in the water; send to the fire and bring to a boil; Let the marinade cool for 30 minutes.
6. Pour the brine into the saucepan with the cucumbers. If it does not completely cover the vegetables, add plain boiled water.
7. Mix the contents of the bowl with your hands.
8. Cover the container with a clean cloth.
9. Pour mustard powder over the cloth and place the pan under pressure.
10. Put the snack in the dark cool place for 14 days.

Recipe for salted cucumbers in a saucepan

For this recipe, it is recommended to use small hard and pimply fruits, preferably of the same size, for better salting. When pouring cold marinade - cucumbers will be ready in 3 days, with hot - everything is much faster, 12 hours will be enough. If you soak the vegetables in ice water for 2 hours before salting, they will turn out crispy.

Products needed for salting:

• 1 liter of settled water;
• 2 tablespoons of salt;
• 2 kg of small cucumbers;
• fresh dill, cilantro, parsley;
• dill umbrellas;
• horseradish leaf and root;
• ground red and black pepper;
• a pod of hot pepper;
• mustard seeds;
• 5 cloves of garlic.

Salting step by step:

1. Cut the stems off the cucumbers and wash the fruit.
2. Horseradish root, hot pepper pod, dill and garlic peel, wash and chop.
3. Put the cucumbers mixed with spices in a saucepan.
4. Pour the cucumbers with brine (hot or cold to choose from).
5. Lay horseradish leaves on top of the products, completely covering them.
6. Set oppression on the workpiece and remove for salting in a cool dark place.

To date, there are many recipes and methods for preparing salted cucumbers. Some of them contain standard set ingredients, and some consist of very original products.

You can pickle cucumbers, in glass jars and even in a bowl. This cooking method differs from the options in other containers only in the choice of dishes. Today we will discuss some of the most delicious recipes salted in a saucepan.

It is very important for this method to use only containers with an enamel coating. aluminum or cast iron pan not suitable for this - vegetables will quickly turn sour. Also in the enameled container there should be no chips and cracks.

I cook the cold pickling method most often. It differs from hot in that cucumbers have more rich aroma and crunch. Simply put, they are marinated without scalding, which saves more useful substances in vegetables.

We eat such crispies with the whole family and without a doubt give them to children. I will say more, such cucumbers - great replacement junk snacks and other modern fads. If you have not tried this method of salting, then be sure to fix it. I am sure you will not regret it, but on the contrary, take the recipe into service.

Ingredients:

1. 1 kilogram of cucumbers;
2. several caps of dill;
3. 1 small head of garlic;
4. 500 milliliters of water.

The composition, as well as the cooking process itself, are very simple.

We want to cook a snack quickly, so we need to choose small cucumbers. Large specimens are salted for a long time. But if you don't have small cucumbers, large fruits need to be cut into several parts.

A large cucumber, according to this recipe, will be salted for about 2 days. If you want to have an early snack, cut them into halves or quarters. Vegetables cut into slices will marinate for less than a day.

Wash the cucumbers, remove the buttocks and, if necessary, chop. If you use slightly wilted vegetables for salting, put them in cold water for several hours beforehand (better at night).

In this recipe, we will not fill in the decomposed composition of cucumbers and herbs. In our case, the ingredients will be sent directly to the brine.

In a saucepan, dilute half a liter of very cold water. Put salt there and carefully dissolve the crystals.

Soak the dill caps in a saucepan and lay out the cucumbers ready for pickling. Throw the chopped garlic on top. Also, if desired, you can add coriander or peas.

From above you need to cover the future snack with a press. To do this, you can use a flat plate, set upside down and put a jug or jar of water on it.

Such a procedure, as you might have guessed, is necessary in order for all the cucumbers to be in the water.

Place the whole structure in the refrigerator for a day. Then you can take the first sample. If the cucumbers seem to you not salted enough, you can leave them alone for a while.

Cucumbers practically did not lose color. They look almost fresh. But the taste ... just divine. Try it!

Salted cucumbers and more…

Salted instant cucumbers in hot water

Hot pickling is good because the cucumbers are more piquant and tender. I often use this appetizer as an addition to mashed potatoes and other side dishes. They tend to cook faster than the cold brine method. Hot water reveals the aroma of herbs, spices and cucumbers brighter.

If you want to soon pamper your family with fragrant little salts, then this recipe is just for you. Try it and keep it for yourself.

Ingredients:

1. a kilogram of small cucumbers;
2. cloves of 1 head of garlic;
3. 1 spicy Green pepper;
4. dill sprigs;
5. horseradish leaf;
6. 1 dessert spoon Sahara;
7. 2 tablespoons coarse salt;
8. 1 lavrushka;
9. 6 peppercorns;
10. 1 liter of water.

Put half of the harvested herbs and garlic into a dry, clean saucepan. Also add half of the chopped hot peppers.

Remove the tips from the cucumbers - so they will pickle faster. Lay them out tightly scented pillow. Throw in the peppercorns and bay leaf.

Top with dill, horseradish and the remnants of bitter pepper.

Dissolve the salt in one liter of boiling water and granulated sugar until the crystals completely disappear. Pour the saucepan with cucumbers with this brine.

Leave the salting to rest on the table for 12 hours. You can prepare them in the evening and have breakfast with freshly pickled cucumbers in the morning. Happy crunch!

Recipe for the most delicious crispy cucumbers in a saucepan

To prepare the most crispy cucumbers in a saucepan, we use those ingredients that will help best flavor and elasticity snacks.

With this, for the most part, hell can handle it. Its properties help vegetables acquire an unusual spicy crunch. Even if someone next to you crunches such a cucumber, you will certainly ask him to share. Indeed, it is impossible to resist!

In the case of crunch, the main thing is not to overdo it with garlic. Its excess can slightly soften the structure of the vegetable, taking away the cherished crunchiness.

Ingredients:

1. 1 kilogram of freshly picked cucumbers;
2. 1 horseradish leaf;
3. 1 medium horseradish root;
4. 3 large cloves of garlic;
5. dill sprigs;
6. 2 tablespoons coarse salt;
7. 1 teaspoon of granulated sugar;
8. 1 liter of water.

Rinse cucumbers and remove buttocks. One of the main factors of a sonorous crunch is the correct selection of vegetables. They should be, preferably, freshly picked from the garden, as I already specified in the list of ingredients. If this is not possible, then better night hold in cold water.

Put the horseradish cut into pieces, half the prepared dill and half a sheet of horseradish in a saucepan. Cut the garlic into pieces and also send to the bottom of the dish.

Spread the cucumbers evenly on top and cover with the remaining ingredients, some of which we put below.

Boil water and immediately dilute salt and granulated sugar in it. Without waiting for cooling, pour the solution into a saucepan with cucumbers. At this stage of preparation is over. There comes an exciting moment of anticipation.

Leave the saucepan on the counter to cool, and then refrigerate overnight. If the cucumbers are very small, then they will be ready earlier.

Delicious crispy cucumbers are ready and require immediate tasting. You can smell the aroma as soon as you open the lid. And the taste will exceed all expectations.

Chopped lightly salted cucumbers - a quick recipe

To get your favorite lightly salted as soon as possible, they need to be cut into slices before cooking. So they quickly make friends with salt and get enough fragrant marinade. Eating them is a pleasure. And the dry method of salting makes the job easier.

I often cook lightly salted cucumbers according to this recipe. After cooking, they do not need to be cut into pieces for serving, as I have already done this earlier. They go well with any side dishes, meat, fish, and will also become fragrant ingredient for salad. But also in pure form— they are excellent.

Believe it or not, these cucumbers are ready to eat in 5 minutes! Check it out!

Ingredients:

1. cucumbers of any size - 1 kilogram;
2. 1 lavrushka;
3. sprigs of cilantro;
4. young dill greens;
5. 2 tablespoons without a hill of salt;
6. a mixture of fragrant ground peppers- half a teaspoon;
7. 2 tablespoons of vegetable oil.

Rinse the cucumbers, remove the bitter tips and cut into several pieces. If the cucumber is large, then it is better to cut it across into half, and then divide each of the parts into 4 or more parts. If the vegetables are medium in size, then it is enough to cut them in half or a quarter.

Simply put, it is better to make pieces for salting in such a way that it is more convenient to pick them up with a fork.

Pour salt, pepper into the pan, break the parsley with your hands and chop the greens. Put the cucumber slices in a saucepan and pour over the oil.

Mix thoroughly with your hands so that each piece is fully saturated with the ingredients. Once the job is done, cover the pot with a lid. Cucumbers will rest in the marinade for no more than 5 minutes.

This method helps out when guests are on the doorstep, and there is little time to prepare treats. Despite the extra quick salting, cucumbers are simply excellent!

Video on how to make delicious cucumbers in 5 minutes

When loved ones demand salted cucumbers and immediately, some hostesses fall into a stupor. How to please your loved ones with a tasty treat in a short time? After all, it seems that cucumbers, although LESS-salted, are supposed to be infused for at least a day. In fact, this is not always the case.

After reading today's article, you will be able to cook cucumbers every day in a short time. After all, such a treat never lingers on the table. Either family dinner or a formal meal.

Why don't you want salted cucumbers, say, in winter? After all, buy today fresh cucumbers possible throughout the year!
Meanwhile, they only lightly salt summer cucumbers. 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, choose the way - I have collected the most current recipes salted cucumbers: classic cold way cooking, a 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. Mostly, classic recipe 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
• Bell pepper - 1-2
• black currant leaves - 3-4
• cherry leaves - 4-5
• salt - 3-4 tbsp. spoons
• water - 800-1000 ml

How to cook lightly salted cucumbers in a cold way

Wash cucumbers thoroughly. If you have tried them and the skins are bitter, soak them in cold water for 4-6 hours (can be left overnight), then wash.

Peel the garlic and cut 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 you can use plastic bag). 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 for quick recipe salted cucumbers

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

How to make salted cucumbers quickly "in a bag"

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. Why are there a couple of hours - in 15 minutes the cucumbers will be purchased light salted 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

How to pickle salted cucumbers recipe with carrots

Wash the cucumbers, cut off the tips on both sides, cut lengthwise into 8 parts (large ones can also be large quantity), place 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 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

Hot salted cucumbers

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 a little sweet taste - 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

How to make delicious salted cucumbers with apples

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 the salt hot water and pour brine over cucumbers. 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

How to cook salted cucumbers with fresh dill

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 in the salt. a small amount 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.

Dear hostesses, a big hello to you!

Today we share recipes for high-speed salted cucumbers, very tasty, crispy and fragrant.

How great it is with young potatoes to use such cucumbers, and if also in the country, in fresh air- Well, such a beauty!

We have put together a few recipes for you. cookbook which was left from my grandmother.

So these recipes are proven, family-owned, which then wander from generation to generation.

We will cook all cucumbers using a bag, because. it is very convenient, no containers, brines and other things are needed. Only the vegetables themselves and spices for them.

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Crispy lightly salted cucumbers in the refrigerator for 2 hours

This is a recipe for delicious to overeating cucumbers in a bag, in just a couple of hours!

You can leave it whole, or you can cut it in half or slices. The finer the cucumbers are cut, the shorter the cooking time will be.

If the pieces are very small, then just half an hour in the refrigerator and you're done.

Ingredients

• Cucumbers - 1 kg
• Garlic - 3-4 cloves
• Black pepper - to taste
• Dill - 1 bunch
• Salt - 1 tbsp. l
• Sugar - 1 tsp

Cooking

It is better to take cucumbers freshly picked, small and with pimples. It is these that remain elastic and crispy after salting. They need to be washed well.

If the cucumbers have been plucked for a long time, withered, place them in a basin of water for 2-3 hours, this will help them regain their elasticity.

Cut off the ends of all cucumbers on both sides.

Crush the garlic with a knife and cut into small pieces.

We cut the dill arbitrarily. You can even put whole branches.

Place all ingredients in a plastic bag. Salt, pepper, sugar.

We tie the bag and, moving it, mix its contents.

After that, the package is sent to the refrigerator for two hours if you put whole vegetables. If cut into pieces, then half an hour is enough.

Shake the bag occasionally to distribute the salt better.

After the specified time, you can get them and eat! Yummy!

Quick preparation of lightly salted cucumbers - in 5 minutes

This is a spicy five-minute recipe. It comes in handy when you need to quickly prepare snacks and set the table.

Ingredients

• Cucumbers - 1 kg
• Hot green pepper - 1 pc (small)
• Dill bunch - 1 pc.
• A bunch of cilantro - 1 pc.
• Soy sauce - 2 tbsp. l
• Garlic - 4-5 cloves
• Olive oil - 2 tbsp. l

Cooking

Rinse the cucumbers well and, if there is time, soak for two hours in water.

Cut off the buttocks, and divide the middle into halves or quarters. Maybe even smaller.

Finely chop all other ingredients, including green pepper. We do not even clean it from seeds.

Place vegetables, herbs and spices in a bag, pour in soy sauce and oil, tie off and mix the contents.

Let it sit for 5 minutes and spicy snack ready!

Lightly salted cucumbers in a bag per day

This recipe is spicy and spicy, which is especially welcomed by men. And that's why it doesn't linger for a minute.

Ingredients

• Cucumbers - 1 kg
• Garlic - 4-5 cloves
• Hot pepper - half
• A bunch of dill - 1 pc.
• A bunch of parsley - 1 pc.
• Dry mustard - 1/2 tsp
• Peppercorns - 5-6 pcs
• Dry dill umbrellas
• Salt - 1 tbsp. l
• Sugar - 1 tbsp
• Wine vinegar or plain 6% - 2 tbsp. l

Cooking

Prepare a package. Trim the buttocks of the cucumbers, and cut them into halves or quarters themselves.

Put dill umbrellas in the bag, without stems, because they can pierce thin polyethylene.

Next, load cucumbers into the package.

Green dill and parsley, garlic and hot pepper chop small pieces. And just send in the wake of the cucumbers.

Pour mustard, salt, sugar, peppercorns on top.

At the end pour in the vinegar. If you don't like it, you can do without it. It will still turn out very tasty.

We tie the package, to the touch, mix the components with our hands inside so that the spices are well distributed.

Leave for half an hour at room temperature, mix again, and then put it in the refrigerator for the night, and preferably for a day.

You can eat already in the morning. Mind-blowing, spicy, fragrant and ask in the mouth.

Bon appetit!

Delicious salted cucumbers with garlic

Delicious recipe with young garlic, horseradish and basil. Lick your fingers more than once!