Lightly salted cucumbers hot quick recipe. Quick salted cucumbers in a jar

Summer pleases us not only with excellent weather, but also with a fresh harvest. Surely, many missed small, crispy, fragrant cucumbers! When the long-awaited summer cucumbers finally appeared, we begin to want to experiment, because just fresh cucumbers, although tasty, quickly become boring. We ate pickled and pickled cucumbers in winter, but now we just want to diversify their fresh taste. A great way to keep fresh and experiment with flavors is to make quick lightly salted cucumbers.

There are a huge number of ways to prepare lightly salted cucumbers, but most recipes require cooking for at least a day, and you usually want something tasty here and now. Quick lightly salted cucumbers are called fast because their cooking time is only from 20 minutes to 2-3 hours! Therefore, for each feast, you can not limit yourself to any one recipe, take note of a few of the recipes below, and let the cucumbers on your table have a bright taste and variety.

Before you take up practice and cook quick lightly salted cucumbers, you need to familiarize yourself with the theory. In total, there are three ways to prepare lightly salted cucumbers: in brine, in their own juice, and the “dry” method, when cucumbers are salted without brine and are ready for use in a maximum of 1-2 hours. It is worth trying to cook cucumbers for each of them, since the taste of cucumbers prepared in different ways will be different. For the preparation of quick lightly salted cucumbers, it is better to choose cucumbers that are small, strong, with thin skin, bright green and pimples. Overgrown and overripe cucumbers can be used to prepare lightly salted cucumbers in their own juice. If the cucumbers are not just harvested from the garden, then it is better to pre-soak them in cold water. Before cooking, do not forget to cut off the ends of them, so the cucumbers will cook faster. If you want lightly salted cucumbers to be crispy, do not pack them tightly in a jar. Salt should be used not iodized, but ready-made salted cucumbers should be stored in the refrigerator for no more than 2-3 days.

Ingredients:
500-600 gr. fresh cucumbers,
1-3 cloves of garlic
2/3 tsp fine salt,
dill umbrellas.

Cooking:
Wash cucumbers well, cut lengthwise in half or quarters, put in a deep bowl. Peel and chop the garlic and add to the cucumbers, dill can be chopped or put in whole umbrellas. Salt and mix with your hands so that all the ingredients are evenly distributed. Put everything in a bag, let the air out of it and tie it up. Leave at room temperature for 1 hour. After an hour, you can try quick lightly salted cucumbers.

Pickled cucumbers in a container

Ingredients:
fresh cucumbers,
greenery,
2 cloves of garlic
allspice,
black pepper,
salt.

Cooking:
To prepare quick salted cucumbers according to this recipe, you will need a plastic container with a lid. Chop the greens and put them in the bottom of the container. Crush the garlic with the handle of a knife and add to the greens. Add crushed peas of black and allspice there. Cut the cucumbers in half lengthwise, place in a container and season with salt. The amount of salt you need to focus on your taste, for this, imagine how much salt you take to eat a fresh cucumber, increase this amount by about 4 times and salt the cucumbers in a container. Close the container tightly with a lid and shake it well. The contents of the container will beat against each other, as well as against the walls of the container itself, as a result of which the cucumbers will release a large amount of juice, which will dissolve the salt. After 10 minutes, the cucumbers will be half in brine from their own juice, green juice and salt. If you want cucumbers here and now, and there is no strength to endure, then shake the container for another 15-20 minutes. If you can wait a little, then leave it at room temperature for about 1 hour, then wash off excess salt from the cucumbers and serve.

Quick salted cucumbers with zucchini

Ingredients:
1 kg cucumbers
1 kg young zucchini
3 tbsp salt,
1 tsp Sahara,
3 cherry leaves
5-7 blackcurrant leaves,
2 sheets of horseradish
1 bunch of dill with umbrellas,
3-5 cloves of garlic.

Cooking:
Wash the cucumbers, dry and cut off the ends. Peel the zucchini and cut into slices. Cut the leaves of cherries, currants and horseradish, chop the dill and garlic. Put all the ingredients in a container or saucepan, close the lid and shake well for 5 minutes. Leave warm for 1 hour, then refrigerate for 2 hours.

Quick salted cucumbers with lime juice

Ingredients:
1.5 kg cucumbers,
1 bunch of dill with umbrellas,
6-7 black peppercorns
4-5 peas of allspice,
4-5 sprigs of mint
4 limes
1 tsp Sahara,
3.5 tbsp salt.

Cooking:
In a mortar, crush the peas of black and allspice with sugar and 2.5 tbsp. salt. Wash the limes well, pat them dry with paper towels and remove the zest. Add the zest to the pepper, salt and sugar mixture. Squeeze lime juice. Finely chop the dill and mint, you will need not only the leaves but also the stems. Cut off the ends of the cucumbers and cut each cucumber lengthwise into 2-4 pieces. Put the cucumbers in a deep plate, sprinkle with the mixture from the mortar, pour over the lime juice and mix. Then sprinkle with the remaining salt and chopped herbs, mix again. Leave the cucumbers at room temperature for 30 minutes. Before serving, shake off excess salt and greens from cucumbers.

Quick salted cucumbers with sourness

Ingredients:
1 kg fresh cucumbers
5 cloves of garlic
1 bunch dill,
½ tsp ground coriander,
4 tbsp vegetable oil,
2 tbsp 9% vinegar,
1 tsp black peppercorns,
salt.

Cooking:
Wash cucumbers, dry and cut lengthwise into 2-4 parts. Put the cucumbers in a container or saucepan, add salt, peppercorns, finely chopped greens, coriander, garlic crushed with a knife blade, vegetable oil and vinegar to them. Close the container with a lid and shake vigorously several times. Leave at room temperature for 10 minutes, then shake again and refrigerate for 30-40 minutes. If after this time the cucumbers seem not ready to you, you can leave them in the refrigerator for another 20-30 minutes.

Quick pickled cucumbers in Chinese style

Ingredients:
3 large cucumbers
1 pod of red hot pepper,
3-4 tbsp soy sauce,
2-3 tbsp rice vinegar,
4 cloves of garlic
salt.

Cooking:
Wash the cucumbers, dry and cut into slices, 1 cm thick, put them in a tight clean bag, add soy sauce, salt, rice vinegar, tie the bag and beat it well with a rolling pin. Finely chop the garlic and red hot pepper and add to the cucumbers after 20 minutes. Shake the bag well for 1-2 minutes and leave for 1 hour in the refrigerator.

Quick salted cucumbers with grated horseradish

Ingredients:
700 gr. overgrown cucumbers,
1 kg small fresh cucumbers,
½ st. grated horseradish,
1 bunch of greens
1 tsp dill seeds,
1 tbsp salt.

Cooking:
Wash the overgrown cucumbers and grate on a coarse grater. Finely chop the greens and add to the cucumbers. There also add horseradish grated on a fine grater. Add salt and dill seeds, mix thoroughly. Put a layer of the resulting cucumber mixture in a deep container, lay a layer of cucumbers cut into quarters on top, lay out the cucumber mixture again, continue to alternate layers. Cover the container with a lid and refrigerate for 2-3 hours. If you want the taste of horseradish to be felt more clearly, leave the cucumbers in the resulting mixture for a day.

Lightly salted cucumbers are prepared quickly and simply, and their summer taste and aroma will decorate any feast. Quick lightly salted cucumbers are a real find for those who do not like to wait a long time, delicious crispy cucumbers prepared according to quick recipes, you can start eating almost immediately after salting! You can pamper yourself and loved ones with such cucumbers not only at home, but also in nature, for example, while barbecue is being fried or potatoes are being baked on coals. Don't delay making this delicious summer appetizer, because the season of fresh cucumbers has already arrived!

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

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

Pickling cucumbers is pretty easy. Even a young hostess can cope with this without any problems. This article presents recipes for the most delicious and easy-to-cook vegetables. Often they are passed down from generation to generation as time-tested and loved by all family members. Salting delicious vegetables quickly and simply will help the time-tested recipes below.

Some common points for all methods of cooking lightly salted cucumbers

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

What cucumbers are best for pickling

• preference should be given to strong fruits of medium size;
• if you choose small vegetables, they will be salted, while larger fruits in sufficient quantities will not have time to salt;
• it is better to pick the fruits directly from the garden early in the morning, so in a “live” state they will last for about 2 hours;
• before cooking, the fruits are soaked at least 4 times in water so that they become more crispy and acquire proper elasticity;
• in order for the fermentation process of lightly salted cucumbers to occur according to all the rules, they should be stored in a fairly dark place.

What salt to choose

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

What water to use

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

The choice of dishes for conservation

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

What herbs will give salted cucumbers an unsurpassed taste and aroma

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

It is important to know

The use of a large number of herbs and spices in order to create an original taste and smell significantly reduces the classic aroma.

And a few more tips from experienced housewives

1. The middle of summer is the best time for pickling cucumbers.

2. Preference should be given to fairly hard varieties of vegetables.

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

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

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

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

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

8. The most crispy will be cucumbers, in the preparation of which spring water was used.

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

A few simple and delicious salting recipes:

Recipe with garlic and dill in a saucepan

What will be required:

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

salting process

1. Pour vegetables with cold water. Wait a while for them to soak.

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

3. Put dill, a few leaves of fresh or cooked horseradish, finely chopped garlic on the bottom of the pan.

4. Lay out the washed cucumbers.

5. Lay the remaining dill on top and cover with coriander seeds.

6. Pour hot brine over everything.

7. Cover with a plate.

A day later, cucumbers can be eaten. Store in brine.

Salted instant cucumbers in a saucepan

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

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

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

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

What will be required:

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

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

How to pickle

1. Prepare all ingredients. Fruits can be selected in different sizes, which are available.

2. For two liters of brine, about one kilogram of cucumbers will be required.

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

4. Greens are placed on the bottom of the pan. Do not forget about the bay leaf and black peppercorns.

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

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

7. Put the same set of herbs and spices on top that were placed on the bottom of the container.

8. The pan does not need to be tightly closed; a simple lid of a suitable size will suffice.

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

10. After cooking, put in the refrigerator.

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

Salted cucumbers without brine

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

For one kilogram of cucumbers you will need:

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

Subsequence

1. Prepare all ingredients.

2. Wash the dill. Finely chop.

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

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

5. Lastly, lay the cucumbers. Shake for a few minutes to mix all the ingredients evenly.

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

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

Grandma's recipe

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

You will need:

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

How to cook

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

2. Cucumbers are cut on both sides, large fruits are cut in half.

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

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

5. Cucumbers are tightly laid on top.

6. Lastly, dill umbrellas are placed in the dishes.

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

Video recipe:

Bon appetit!

The most crispy salted cucumbers

When the cucumber season is in full swing, this recipe will come in handy more than ever. Not only family members, but also guests will appreciate it, especially if you serve them to the table with young potatoes. The presented recipe is also perfect for pickling vegetables for the winter.

What will be required:

• water;
• small cucumbers;
• rock non-iodized coarse salt;
• several leaves of currant, horseradish, cherry, dill umbrellas.

cooking secrets

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

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

3. Place pre-cooked and washed greens on the bottom of the pan.

4. Tightly fill the container halfway with cucumbers.

5. Then lay another layer of greenery.

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

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

Simplified version

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

2. Close the pot with a lid, let it brew for a day, then store in the refrigerator.

How to quickly pickle cucumbers in a bag

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

List of ingredients based on 1 kg. cucumbers:

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

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

- one of the most popular dishes on the festive table. They are loved by adults and children, they are great for side dishes, meat dishes and drinks. There are many appetizer recipes, but the most popular are those that are prepared quickly and easily. Let's figure out how to make this simple appetizer so that the gherkins are crunchy and everyone will like it.

Pickled cucumbers in cold brine

The first country cucumbers appear on the beds in the middle of summer. From this moment, you can start culinary experiments, namely pickling cucumbers with cold and hot water. This is the simplest snack that will diversify the diet and delight with an unusual taste.

The primary task is to choose the right vegetables: small, strong, only specimens plucked from the garden are best suited for salting. They should be about the same size, then they will salt more evenly.

Ingredients

Servings: - +

• cucumbers 1 kg
• garlic cloves 3 pcs.
• horseradish 1 sheet
• dill 3 inflorescences
• salt 2 tbsp. l.
• sugar 1 st. l.
• water 1 l

per serving

Calories: 28 kcal

Fats: 1 g

Carbohydrates: 6.1 g

30 min. Video recipe Print

Rate the article

Did you like the recipe?

Posh! Gotta fix it

Advice: To make cucumbers pickle faster, you can cut off their tips. But in cool water, any vegetables are cooked longer than in hot water, you need to take this into account.

Salted cucumbers in hot brine

If there is not enough time for salting, then you can use the classic method. Such cucumbers taste like barrel cucumbers: just right for picnics and festive dinners.

Cooking time: 60 minutes

Servings: 5

Energy value

• calorie content - 31 kcal;
• fats - 1 g;
• proteins - 0.1 g;
• carbohydrates - 6.5 g.

Ingredients

• cucumbers - 1 kg;
• dill - 3 inflorescences;
• garlic - 2 cloves;
• horseradish leaves - 6 pcs.;
• allspice - 1 tsp;
• red pepper - 0.5 tsp;
• currant leaves - 6 pcs.;
• salt - 3 tbsp. l.;
• water - 3 l.

Step by step cooking

1. Soak fresh vegetables in water for several hours.
2. Put on the bottom of the prepared pan part of the leaves of horseradish and currant, as well as spices and other herbs. Top with a layer of cucumbers. Thus, stack all the ingredients until they come to an end. Cover with currant and horseradish leaves.
3. Put on fire 3 liters of water. After boiling, dilute salt in it and pour the saucepan with gherkins to the top. Use only rock salt for brine. The optimal amount is 2 tablespoons per liter of water.
4. Press down and leave for a few days. To do this, use a plate of a suitable diameter, on which you place something heavy on top, for example, a jar. Tart, crispy, slightly sour cucumbers, as in the photo, are ready.

Advice: you can pickle cucumbers in any convenient container, even in a bag. But if, according to the recipe, the brine should cover the vegetables completely, then it is better to use an enamel pan. There is no need to take a bottle, because you still do not need to roll it up for the winter.

Secrets of crunch and spicy taste

As you can see, there is nothing complicated in the recipes. But sometimes cucumbers are not as elastic as we would like. To make cucumbers crunchy, you need to know a few secrets on how to cook salted crispy cucumbers at home with cold brine, and then nothing can overshadow the upcoming dinner!

So, for a "crunch" cucumbers need to be soaked in cool water for about 3-4 hours. During this time, even slightly sluggish vegetables will become stronger and more resilient.

The next important factor is water. It is better to take a spring or well, but if this is not possible, then store-bought from a bottle or filtered at home will do.

Some housewives use silver to purify tap water. Whether it becomes purer or not, one can argue, but metals will improve its taste.

To give an interesting aroma and a slightly tart taste, red or black currant berries are added to the cucumber pickle. But you need to put it in moderation, since the taste of salting can be very different from the classic.

Workpiece storage

Store lightly salted cucumbers in a cool place. Try to eat them within 2 weeks, otherwise they will go sour. For a small company, two kilograms of vegetables is enough.

The recipes for cooking cucumbers are similar and come down to soaking with salt and adding spices. But still, in each house they use their own, most favorite option. Try some classic recipes, then add your favorite herbs and spices. It is possible that delicious lightly salted cucumbers will be the highlight of your holiday table.

Did you like the recipe? Save it to your Pinterest! Hover over the image and click Save.

Rate the article

Did you like the recipe?

Posh! Gotta fix it

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.

Cooking method:

1. Soak cucumbers in water for 2 hours.
2. Finely chop the garlic and dill.
3. Remove the cucumbers from the water, cut off the ends, put in a bag.
4. Pour sugar, salt, chopped garlic and dill.
5. Leave in the refrigerator for 2 hours, then take it out, shake vigorously and put it back for another 3-4 hours.

Salting with lime and mint

• Time: 50 minutes.
• Servings: 5 persons.
• Difficulty: easy.

This recipe makes for a refreshing snack. Cooking lightly salted cucumbers will take only half an hour. Instead of peppercorns, you can use ground pepper, but it is less saturated and fragrant.

Ingredients:

• allspice - 3 peas;
• lime - 3 pcs.;
• mint - 4 sprigs;
• cucumbers - 1.5 kg;
• black pepper - 4 peas;
• salt - 2 tbsp. l.;
• sugar - 1 tsp;
• dill - 1 bunch.

Cooking method:

1. Rinse the vegetables, cut off the ends on both sides, cut each lengthwise into 2-4 parts.
2. Wash and dry the lime, grate its zest, grind in a mortar and pepper together.
3. Squeeze juice from the remaining citrus fruits, finely chop the dill and mint.
4. Transfer the fruits to a bowl, sprinkle with spices, salt, pour juice, mix gently, leave for half an hour.

Video