Quick pickled pickled cucumbers in a package. Lightly salted cucumbers with garlic and herbs - the best recipes

Salted cucumbers- super snack. I want to offer the fastest recipes for cooking crispy, with a breathtaking smell of dill and garlic, with bitterness of pepper and mustard cucumbers.

They are not prepared for the future and are eaten very quickly. No matter how much I try, they are all different. Each hostess has her own chips. In each recipe, if desired, you can change the set of spices, put what is at hand. The most important thing is that their volume should be no more than 7% of the weight of the cucumbers.

They are prepared in pots, jars of various capacities, packages. They are poured with cold, hot brine, and in some recipes they are generally prepared without it. IN Lately quick, almost instant cooking options have become very popular. Here, perhaps, I will start with them.

A quick recipe for pickled cucumbers in a bag

This recipe, I would call not just quick, but instant. Lightly salted cucumbers can be eaten immediately after cooking. There is no need to prepare brine and containers. Cucumbers in the package are prepared very simply and quickly.

Ingredients:

• cucumbers - 1 kg
• garlic - 4 cloves
• soft stems of dill and umbrellas - 50 gr.
• green hot pepper- taste
• cilantro greens - 20 gr.
• salt - 1 tbsp. l.
• sugar - 1 tsp
• black peppercorns - 5-8 peas
• sesame oil - 1 tbsp. l.

Cooking:

By themselves, cucumbers do not have a pronounced taste and smell. To make them fragrant, they must be saturated with the aromas of spices.

Cucumbers are washed, dried, sorted by size. We try to take the same size, so they will salt evenly, and the aesthetic appearance of food plays an important role. And they should also be pimply, with dense pulp and without voids inside. We cut off the tips of the cucumbers and cut them lengthwise into four parts.

Young garlic, divided into cloves. We crush them with the flat side of the knife, sprinkle with a little salt and chop finely and finely.

Cut the dill greens. It is better to take soft stems, in them more juice. Also sprinkle with a little salt and finely chop. Juice and aroma of dill stand out instantly.

Crush black peppercorns in a mortar. And you will immediately feel its fresh aroma.

That's nothing, now we will add the smell of cilantro and hot green pepper. We take these two ingredients in small quantities, finely chop.

Imagine what an amazing smell is in the kitchen! And now we will transfer all this bouquet of tastes and aromas to cucumbers.

Now we take tight plastic bag and send it all our aromatic mixture, chopped cucumbers. Add salt, sugar and sesame oil.

All! There is very little left. Cut black bread, pour cold vodka.

We tie the bag, mix all the contents and shake vigorously.

Put on a plate and serve. The smell, aroma and taste are simply impossible to describe in words! Bon appetit and drink!

Quick recipe for lightly salted cucumbers in a saucepan

Ingredients:

• cucumbers - 2.5 kg
• garlic - 10 gr.
• soft stems of dill and umbrellas - 100 gr.
• black currant leaves - 10 gr.
• horseradish root - 15 gr.
• tarragon - 15 gr.
• coriander leaves, basil - 10 gr.
• red hot pepper - 1 pod
• water - 4 l
• salt - 200 gr
• sugar - 100 gr

Cooking:

Cucumbers are collected, sorted by quality and size. Choose from delicate skin with pimples and small black pincers. Rinse thoroughly in two or three waters.

It is best to pickle cucumbers on the day of harvest. After soaking them in cold water for 3-4 hours

We also wash the greens thoroughly. We use dill umbrellas, cut the stems into pieces.

We take the leaves and the root of horseradish. Root clean and cut in small pieces, can be tweaked.

Put the whole red hot pepper, the seeds must be cleaned.

We clean the young garlic and divide it into cloves. The peel does not need to be peeled, it is still young and tender. Crush the teeth with the flat side of a knife.

You can also add blackcurrant or cherry leaves, oak leaves, celery greens, tarragon, coriander and other spicy plants.

We divide the whole mixture of spices into three parts.

We take clean enamel pan 5 liters, put the first layer of prepared greens on the bottom.

We cut off the tips of the cucumbers and put them in a pan in bulk, then - the second layer of spices, cucumbers on it to the top and cover with the rest of the greens.

To speed up the fermentation process, cut off the tips of cucumbers or scald them with boiling water.

To prepare the brine, we take 50 grams of salt, 25 grams of sugar per 1 liter of water. We boil water, dissolve the ingredients, add spices. Boil for 3-5 minutes, turn off and cool.

Pour the cucumbers, put a flat plate on top and put a load on it, so that everything is immersed in the liquid.

We cover the pan with a thick cloth and keep at room temperature 12 hours. After complete cooling, put the pan in the refrigerator, cool the cucumbers. And you can serve.

The classic recipe for lightly salted cucumbers for a 3-liter jar

Ingredients:

• fresh cucumbers- how much is included
• garlic - 4 cloves
• soft stems and dill umbrellas - 50 gr.
• salt - 60 gr.
• sugar - 30 gr.
• horseradish and black currant leaves - 50 gr.

Cooking:

Classic set of ingredients for 3 liter jar provides for the mandatory presence of dill and garlic. And to enhance the taste and aroma, you can add basil, savory, cherry or black currant leaves, celery and parsley leaves, coriander. For more crunch - oak leaves and horseradish root. Spicy lovers can add hot red pepper.

We wash freshly picked cucumbers well, cut off the tips. If they were collected a day or two before processing, then they must be soaked in clean cold water for 3-6 hours. So they are saturated with water and restore freshness.

IN three-liter jars add dill, garlic. We try to choose cucumbers of the same size, so they are better salted, and fill the jar. IN this case the way of laying does not really matter, we just try to put them in a jar more tightly.

Cooking 6-8 percentage solution salt. Pour the cucumbers in a jar, close the neck with a thick cloth, and leave to ferment overnight.

It should be noted that depending on the size of the cucumbers, the way they are laid, the amount of brine may be different.

In the morning we send the jar to the refrigerator for cooling, and for dinner, salted crispy cucumbers cooked according to classic recipe ready. Bon appetit!

Crispy cucumbers - recipe in hot brine

This recipe is my favourite. Cucumbers are ready in a day and when stored in the refrigerator, you can eat them for a whole week.

The whole cooking process is similar to the recipe fast food salted cucumbers in a saucepan. We reviewed it above.

We will only pour cucumbers with hot brine. Then leave at room temperature overnight. In the morning, put it in the refrigerator to cool. And by lunchtime, you can serve them on the table. And to make them crispy - do not forget to soak them, cut the horseradish root, add oak leaves.

In this video you can see with your own eyes how to do it.

Work in progress, see you next time. You can share yours in the comments interesting recipes and wishes.

Lightly salted cucumbers with garlic and instant herbs are lovely snack for any feast. The main thing here is to have good recipe, then you will always be ready to receive guests and treat them with crispy salted cucumbers. This dish will be appropriate in any season, but most often I cook them in the summer when I harvest cucumbers in my garden. Fresh cucumbers are good for many salads, but all men adore lightly salted ones. Therefore, if I gather a group of friends, then two days in advance, I put the cucumbers to salt. They are always prepared on time and evening gatherings are a great success. It is very good to serve them to.




Required products:
- 1 kg of cucumbers,
- 2 tables. l. salt,
- 1.5 liters of water,
- 3 cloves of garlic,
- a couple of dill umbrellas,
- 1-2 sheets of horseradish,
- some fresh parsley
- 5-6 cherry leaves.

How to cook with a photo step by step

I put all the washed spices in an enameled container: parsley sprigs, dill umbrellas, horseradish leaves, cherries and peeled garlic cloves. These fragrant herbs give cucumbers extra flavor and crispness.




I dilute salt in cold water, constantly stirring so that it dissolves faster.




My cucumbers, I leave them to lie down in clean water 30 minutes.






Then I shift the vegetables into a saucepan with spices, tightly stack the cucumbers in several layers on top of each other.




I cover with a thick plate or lid and leave for a day to salt in the room. Then on the second day I put it in the cellar. If you do not have a cellar, then just put it in the refrigerator. It's as cool there as it is in the cellar. The main thing is to put in cool place to stop pickling cucumbers.




When the second day has passed, the cucumbers are ready: they have become lightly salted, changed color a little and it is already clear that they taste just wonderful. They turned out crispy and moderately salty, as I planned.






I serve instant pickled cucumbers to the table. Spices gave them lovely fragrance, and garlic and herbs made a great appetizer out of them.




Bon Appetite!
And for the winter I recommend to do

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. Salt delicious vegetables the time-tested recipes below will help you quickly and easily.

Some common points for all methods of cooking lightly salted cucumbers

To get crispy cucumbers that are their own unsurpassed taste will surprise not only family members, but also guests, it is useful to familiarize yourself with the secrets described in this article. The knowledge gained will help to avoid common mistakes that often make no experienced housewives.

What cucumbers are best for pickling

• preference should be given to strong fruits of medium size;
• if you choose small vegetables, they will be oversalted, while the fruits bigger size V enough do 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 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 palatability finished product.

What water to use

• when canning, it is important to pay attention to this moment Special attention, 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 preservation

• 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;
• V aluminum cookware 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 lightly salted cucumbers crunchy, these spices are filled with fruits 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 pickle;
• garlic gives vegetables an unusual taste, in addition, it has unsurpassed disinfectant properties;
• depending on individual taste preferences you can also use other spices and herbs that are loved by every housewife and her family members.

It is important to know

Usage a large number herbs and spices to create original taste and odor greatly reduces the classic fragrance.

And a few more tips from experienced housewives

1.Midsummer is best time cooking pickled cucumbers.

2.Preference worth giving enough hard varieties 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 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 recipes salting:

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 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, therefore, in high quality prepared vegetables there is no reason to doubt. 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. Behind a short time tasty and crispy cucumbers are obtained. 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 ik.

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

How to pickle

1. Prepare all ingredients. fruits can be selected different size 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. On three-liter saucepan you need 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 for lunch today, then the next day 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 hostesses as the most fast way cooking 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 peppers- 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 the pan and poured 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.

The long-awaited time of harvesting the first harvest is coming. The radishes and greens have already ripened, and soon, soon we will rejoice at the first cucumbers. And I don't know a single person who doesn't like lightly salted cucumbers. Especially the first, long-awaited, crispy and fragrant. It is also remarkable that it takes very little time to cook them, and they are salted quite quickly. I hope that you will find your favorite recipe in this collection and share your impressions in the comments.

And if you want to pickle cucumbers for the winter, then I recommend excellent and time-tested recipes for crispy canned cucumbers, which I looked for myself on the website of my good friend and excellent hostess Margarita

Classic pickled cucumber recipe

Let's start with the classic and most common recipe, according to which our grandmothers also salted cucumbers. Cucumbers can be salted both in a jar and in a saucepan.

Ingredients:

• fresh cucumbers - 2 kg
• water - 1.5 (up to 2) liters
• currant leaves
• horseradish leaves
• cherry leaves
• dill (umbrellas)
• garlic - 4-5 cloves

2. Dilute salt with water in a separate bowl. For 1 liter of water we need 2 tbsp. l. salt, and a 3-liter jar will need about 1.5 liters of brine, although its amount depends on the size of the cucumbers - than less cucumbers, the less brine is needed.

3. Fill the cucumbers in the jar with the resulting brine, close the jar nylon cover and leave overnight at room temperature. In the morning, the jar can be put in the refrigerator, and in the evening you can already enjoy crispy salted cucumbers.

Lightly salted cucumbers instant recipe in a saucepan

A great option for those who want to quickly pickle cucumbers. If you pickle cucumbers in the evening, then the next morning you can already taste them.

In order for the cucumbers to pickle faster, you must firstly cut off the tips of the cucumbers on both sides, and secondly, pour the cucumbers with hot brine

Ingredients:

• fresh cucumbers - 1 kg
• water - 1 liter
• salt - 2 tbsp. l. per 1 liter of water
• sugar - 1 tbsp. l.
• horseradish leaves
• dill (umbrellas)
• garlic - 6-7 cloves
• hot peppers
• black peppercorns

1. We put greens on the bottom of the pan - horseradish leaves and dill. Cut a couple of circles of hot pepper. Cut the garlic cloves in half and place some of them on the bottom of the pan.

2. Lay fresh cucumbers on the greens (be sure to cut off the tips). Top the cucumbers with dill and horseradish and add garlic again. Sprinkle black peppercorns as desired. By the way, I read in one recipe that cucumbers are soft from black pepper. However, I always put pepper and cucumbers are crispy.

3. Bred in hot boiled water salt and sugar, stir until they are completely dissolved.

4. Pour cucumbers with the resulting brine, put a few leaves of bay leaf on top. Make sure that the brine covers all the cucumbers. We put the pot in a cool place. After the brine has cooled, it is advisable to transfer the pan to the refrigerator.

Salted cucumbers quickly

If the guests are on the doorstep and there are not enough snacks, it does not matter. There are excellent and quick recipe salted cucumbers in a very short time, in order to be in time before the guests arrive. There will be no exact amount in this recipe; we cook cucumbers “by eye”. We cook cucumbers without brine.

Ingredients:

• fresh cucumbers
• dill greens
• garlic
• dry chili pepper

1. Finely chop the dill and sprinkle it with a little salt so that it soaks and becomes more juicy.

2. We clean a few cloves of garlic.

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

4. Cucumbers cut in half or, if needed very quick snack, into 4 parts. We put the cucumbers in a salad bowl.

5. Sprinkle each layer of cucumbers randomly with salt, squeeze the garlic passed through the press from above and sprinkle with chopped dill. So we lay all the cucumbers in layers, sprinkling with salt and sprinkling with garlic and dill. If desired, you can add crushed dry hot chili peppers for spiciness.

6. Cover the salad bowl with a lid and shake all the contents well so that all the ingredients mix well. Serve immediately, or cover with cling film and refrigerate.

Lightly salted cucumbers in a package quick recipe in 5 minutes

Pickling cucumbers in a bag has recently become very popular because of its simplicity. You can do without a pot or jar, and pickled cucumbers immediately in a plastic bag and it takes only 5 minutes.

We will need:

• fresh cucumbers - 1 kg
• dill greens - 1 bunch
• garlic - 1 head
• salt - 1 tbsp. l.
• sugar - 1 tsp

To make cucumbers crispy, soak them for a couple of hours in cold water before pickling. And to pickle cucumbers faster, cut off the ends on both sides

1. Finely chop the dill, chop the garlic cloves as you like.

2. We take out the cucumbers from the water and immediately put them in plastic bag. It is advisable, even for reliability, to put one bag in another, in case the brine flows.

3. Pour salt, sugar, chopped dill and pieces of garlic directly onto the cucumbers. You can put dill umbrellas on top.

4. We tie the bag and shake well to mix all the ingredients. Ready! We send a package of cucumbers to the refrigerator for 4-5 hours. It is advisable during this time to get the bag out of the refrigerator 1-2 times and shake it again.

Fast, convenient, and most importantly delicious!

Quick recipe for lightly salted cucumbers in a jar

This recipe is one of my favorites, I like it for its simplicity. Boil water in advance in a kettle. In a 3-liter jar, we put currant leaves, dill, garlic cloves on the bottom. We tightly place cucumbers in a jar, fall asleep 3 tbsp. l. salt with a slide and pour hot water from the kettle. All!

We close the jar with nylon or metal lid and leave to cool overnight. In the morning we put a jar of cucumbers in the refrigerator, and in the evening we taste an excellent snack.

Lightly salted cucumbers with garlic and instant herbs

Another recipe for quick salted cucumbers with a few cooking secrets. Watch the video and you will understand everything.

I wish you to enjoy delicious salted cucumbers that you cook yourself. Don't forget that summer passes quickly, enjoy the gifts of summer.

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

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

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

Ingredients:

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

Cooking:

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

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

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

Salted Hungarian Cucumbers with Vinegar

Ingredients:

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

Cooking:

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

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

Classic pickled cucumber recipe

Ingredients:

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

Cooking:

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

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

Prepare a brine from 1-1.5 liters of water, salt and sugar, bring it to a boil. Pour boiling brine over the cucumbers so that it completely covers the cucumbers. Cover the pot with a lid and leave at room temperature until the brine has cooled, then refrigerate. In a day, salted cucumbers will be ready.

Salted instant cucumbers in a saucepan

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

Ingredients:

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

Cooking:

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

Place half of the herbs and garlic in the bottom of a dry pot, then place the cucumbers, making sure they are close enough to each other. Half fill the pot and add the herbs and garlic again, then add the remaining cucumbers and cover them with the herbs and garlic.

Pour hot brine over cucumbers, let cool at room temperature and refrigerate overnight. The next day, cucumbers can be eaten.

Quick salted cucumbers with mustard

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 tsp salt;
• 1 tsp table vinegar;
• ¼ tsp mustard;
• ¼ tsp black ground 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 grated on fine grater garlic.

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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.

Salted cucumbers on mineral water

Ingredients:

1 kg of cucumbers;
dill;
a head of garlic;
2-4 tablespoons salt;
1 liter of salted carbonated mineral water.

Cooking:

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

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

Recipe for crispy salted instant cucumbers with herbs

Ingredients:

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

Cooking salted crispy cucumbers with herbs:

Wash cucumbers and herbs thoroughly. To the bottom plastic container put the chopped greens and garlic cut into thin slices.

Crush a few peas of allspice and black pepper with the handle of a knife, add them to the greens. Cut the cucumbers lengthwise or into quarters, place them in a container and sprinkle with salt. The amount of salt is up to you to determine, salt 3-4 times more than usual when you salt cucumbers for food.

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

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

Ingredients:

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

Cooking:

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

Tie up the bag and place it in another bag. Shake everything well and put the bag in the refrigerator, shaking it occasionally. After 6-8 hours, cucumbers can be tasted.

Quick salted cucumbers with olive oil

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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.

Lightly salted cucumbers per day in cold brine

Lightly salt cucumbers in cold water. Quick salting and absolutely no hassle. And the result is amazing.

You will need:

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

How to cook:

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

Dissolve the salt in cold water and pour over the greens. Cover with a lid, crushing it with oppression, and wait exactly a day.

Salted cucumbers "Sharp"

Ingredients:

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

Cooking:

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

Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, lay 2/3 of the total amount of dill and chopped thin slices garlic. Then lay the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out next row cucumbers, which also sprinkle with pepper, garlic and the remaining dill.

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

Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave the cucumbers at room temperature for 2 days, after which they can be tasted.

Crispy salted cucumbers with vodka

Ingredients:

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

Cooking:

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

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

Pickled cucumbers with apples

Ingredients:

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

Cooking:

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

Put 1/3 of dill, currant leaves, cherries and horseradish in a dry pan. Put half the cucumbers and one apple on the greens. Top with a clove of garlic, cut into thin slices and 4-6 peppercorns. Then lay out another part of dill, garlic, currant leaves and cherries.

Put the remaining cucumbers, apples, herbs and garlic on top. Pour the hot brine over the cucumbers, cover the pan with a plate and place a weight on top. Let cool completely and put in the refrigerator. In the morning the cucumbers will be ready.

Lightly salted hot pickled cucumbers with honey

You will need:

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

How to pickle cucumbers with hot brine:

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

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

Cucumbers on top and once again lay horseradish leaves and dill umbrellas on top.

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

Pour hot brine over cucumbers.

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