Recipe for crispy pickled cucumbers. How to make salted cucumbers with garlic and dill, mustard, horseradish in a pot and jars? How to cook lightly salted cucumbers in a quick way without losing color

Lightly salted cucumbers are a 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 - to 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, they have 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 a tight plastic bag and send all our aromatic mixture, chopped cucumbers into it. 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. We choose with a delicate skin with pimples and small black thorns. 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. We clean the root and cut into small pieces, you can cut it.

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 a clean enameled pan for 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.

Cover the pan with a thick cloth and keep at room temperature for 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 will go in
• garlic - 4 cloves
• soft stems and dill umbrellas - 50 gr.
• salt - 60 gr.
• sugar - 30 gr.
• horseradish and black currant leaves - 50 gr.

Cooking:

The classic set of ingredients for a 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 we put dill, garlic. We try to choose cucumbers of the same size, so they are better salted, and fill the jar. In this case, the laying method does not really matter, we just try to put them in a jar more tightly.

We prepare a 6-8 percent salt solution. 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 by lunch, lightly salted crispy cucumbers prepared according to the classic recipe are 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 quick recipe for lightly 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. In the comments, you can share your interesting recipes and wishes.

Lightly salted cucumbers with garlic and instant dill, so appetizing and crispy.
We usually pickle cucumbers in the summer, when not only young cucumbers are at hand, but also any spicy greens, as well as currant and cherry leaves, which give salted cucumbers a unique taste and fresh aroma. In winter, it's a completely different matter. You can buy cucumbers, but with spicy greens - a problem, but you really want salted cucumbers!
Let's try to get delicious salted cucumbers in winter from store-bought cucumbers and a minimum set of spices. It turns out that this is also possible. An important point: try to buy cucumbers not stale, but fresh from the greenhouse. Preferably a small size, light green in color, with yellow flowers that have not yet fallen off at the ends.
From two kilograms of cucumbers, you can cook one three-liter jar of lightly salted cucumbers, and you can try them the very next day. By the way, you can still cook.




Ingredients:
- store-bought cucumbers - 2 kg,
- garlic - 2-3 cloves,
- green dill - a large bunch;
for brine:
- water - 1.5 l,
- salt - 3 tbsp. l. with a hill.

How to cook with a photo step by step

First of all, thoroughly rinse the jar. Peel the garlic (3 cloves), cut it into several pieces and put it in the bottom of the jar.




Rinse the dill with special care, because it is the greens in jars with pickles that turn sour in the first place. It is for this reason that when we pickle cucumbers in the summer, we do not put green dill, but only umbrellas with seeds. Put half of the bunch on the bottom of the jar.




Rinse cucumbers under running water. It is desirable that the cucumbers were about the same size. Cut off the ends of the cucumbers with the stalk.






Place the cucumbers firmly in the jar vertically.




Top the cucumbers with the remaining dill.




Prepare the brine: for 1 liter of cold tap water, add two heaping tablespoons of salt. In total, you need to cook one and a half liters of brine for a three-liter jar of cucumbers.






Pour brine over cucumbers.







Place the jar in the refrigerator immediately. Cucumbers can be eaten tomorrow. To taste, they are no worse than the summer version of lightly salted cucumbers.




Recipe from Milena.
And also very tasty

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 out, shake vigorously and put 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

Harvest season is in full swing. It's time to talk about how to cook salted cucumbers.
Lightly salted cucumbers are the most popular summer snack. They are great to serve with boiled potatoes, kebabs, fried chicken, and also use as a component for salads, and just crunch for pleasure.
Dry-cured cucumbers also taste great. They delight with crunch and aroma. And it takes less effort and time.

Choice of cucumbers for quick salting

It is better to take cucumbers of the same size so that they are salted evenly. Don't take too big. The smaller the cucumber, the faster it will cook.
Dense, with thin skin. They will better tolerate the salt load, they will be harder.
Pimply. What will become an indicator of pickling qualities.

We also need a package. Make sure it's whole and strong. It is better to prepare a couple of packages, just in case.

Lightly salted cucumbers with garlic and dill in a bag. Quick salting recipe in 5 minutes

Compound:
1 long cucumber or 4-5 small ones
6 cloves of garlic
Salt to taste
1/2 lemon
fresh dill
Cooking:

Wash the cucumbers and cut off the tails on both sides.

Cut into pieces about 5 cm long and then into 4 pieces.
Squeeze the garlic. Sprinkle with salt. Squeeze out the lemon.

Finely chop the dill.

Place all prepared ingredients in a bag. Release the air from the bag, tie it up and start shaking. It is necessary not only to shake, but to try so that our cucumber sticks are enveloped in the resulting juice.
Shake it for 5 minutes until all the ingredients are evenly distributed over the cucumbers.

Lightly salted cucumbers in a bag a quick recipe in 5 minutes - a universal guide for housewives. It can be used throughout the year. It will allow you to quickly figure out a great snack for dinner or the arrival of guests in the summer. And in winter, surprise and delight guests with fresh fragrant salted cucumbers on the table. Bon appetit!

Lightly salted instant cucumbers on mineral water

These cucumbers can be cooked at any time of the year, both greenhouse and ground cucumbers are suitable. Emerald and crispy salted cucumbers will decorate any table. Get ready in a nutshell! Tasty and healthy! And what a flavor!

Compound:
Cucumbers - 1 kg
Mineral water - 1 l.
Rock salt - 2 tbsp. l. without a slide
Garlic - 4-6 cloves
Dill - a small bunch
currant leaf

Cooking:

Mix mineral water with salt.

Cut garlic and dill.
If you are guaranteed to want to enjoy cucumbers in a day, then it is better to cut them in half. If time endures, and you are ready for the fact that they may not be salted enough in a day, then feel free to leave them whole, they will reach in time.
Much depends on cucumbers, some are salted quickly, while others have a denser skin, and therefore are late with salting.
If you cut cucumbers, they will not lose their crunchiness - proven many times!

Put garlic and dill at the bottom and in the middle of the container. Place cucumbers in a bowl. We cover with a lid.

We put in the refrigerator for a day. Cucumbers pickle quickly and are eaten instantly! Bon appetit!

How to cook lightly salted cucumbers in a bag in 2 hours in the refrigerator

Compound:
Cucumber - 500 g
Rock salt - 0.5 tbsp. l.
Dill - 1 bunch
Garlic - 2-3 cloves
Lemon juice - 1 tsp

Cooking:

Prepare food. Wash the cucumbers and herbs thoroughly, peel the garlic, you only need a couple of cloves. Cut off the ends of the cucumbers and cut them into 4 pieces lengthwise. Finely chop the garlic with a knife. Chop up the greens.

Put cucumbers in a marinator or just a clean bag.

Pour them with freshly squeezed lemon juice, add salt, garlic, dill.
Tie the bag tightly, shake it so that the cucumbers are evenly saturated with salt, lemon juice, garlic and herbs. Leave warm for 1.5-2 hours.
After two hours, there will be more brine, as cucumbers will also give juice. Ready! Keep refrigerated!

Improvise with greens. Coriander seeds, currant and cherry leaves, basil sprigs will help add originality. Bon appetit!

Lightly salted cucumbers without brine in their own juice in a bag

A quick recipe for lightly salted cucumbers without brine. Cucumbers will be ready in a matter of hours without much effort! The recipe for quick lightly salted cucumbers in the package helped out more than once.

Compound:
Small fresh cucumbers - 1 kg
Salt - 1 tbsp. l.
Garlic - 3-4 cloves
Dill - 1 bunch

Cooking:

Wash the cucumbers, cut off the ends.

Finely chop the dill. Finely chop the garlic.

Put dill, salt, garlic in a plastic bag.

Then add cucumbers.

Tie up the package. For tightness, it is better to put in another bag. Shake everything well.
Put the bag in the refrigerator, periodically remove and shake. After 6-8 hours, salted cucumbers in a bag are ready.

Bon appetit!

Lightly salted cucumbers with garlic and instant dill

Compound:
1.5 kg small cucumbers
40 g salt
10 g sugar
30 g dill greens
3 - 4 garlic cloves

Cooking:

In order for the cucumbers to be washed well and turn out to be more juicy, wash and soak them in water for 30-40 minutes.

Next, cut off the tails from each cucumber.

Dill, young greens, umbrellas, garlic will add flavor to our cucumbers. Cut the greens randomly with a knife. We also use a green currant leaf and a horseradish leaf.

Put cucumbers with herbs, salt and sugar in a bag. Tie up the bag and shake it to distribute the salt and sugar between the cucumbers.

Put the bag of cucumbers in the refrigerator for 5-6 hours.

Take out the bag and put the cucumbers with herbs on a plate. Lightly salted crispy cucumbers with garlic and dill in a package are ready to serve. Enjoy a quick, fragrant and tasty snack at any time of the year. Bon appetit!

Lightly salted cucumbers instant recipe in a saucepan

Bon appetit!

Lightly salted cucumbers in a container or bag for 2 hours in the refrigerator

In the town of Lukhovitsy near Moscow, there is a monument to the cucumber. Lukhovitsky cucumbers are famous throughout Russia - very tender, sweet, thin-skinned cucumbers.

This vegetable is so popular that in gratitude the townspeople erected a monument to it.

Compound:
Cucumbers "Lukhovitsky" - 1 kg
Rock salt - 1 tbsp. l.
Sugar - 1/2 tsp
Garlic to taste
Pepper - 1 pc.

Cooking:

We take cucumbers - wash them, cut off their tips.

Sprinkle with salt, sugar, garlic and pepper. We mix everything well.

And put the cucumbers in a vacuum container for 2 - 3 hours.

We take out salted cucumbers from the container, remove excess salt with a paper towel.
And put it in the fridge for an hour.

Cucumbers are ready. If there is no container, you can simply salt in the bag. You can add dill, currant leaves, horseradish. Bon appetit!

Lightly salted cucumbers quick recipe crispy

To all lovers of crispy salted cucumbers. The recipe is simple. Just a day - and you will have a chic crispy snack on your table.

Compound:
Fresh cucumbers - 1.5 kg
Garlic - 1 head
dill umbrellas
black currant leaves
cherry leaves
horseradish leaves
Allspice peas
Hot pepper
Bay leaf
Water - 1 liter
Rock salt - 2 tbsp. l.
Sugar (optional) - 1 tbsp l.

Cooking:

Rinse cucumbers well and soak in cold water for 4-5 hours.

Peel and chop the garlic.

Wash fragrant herbs. Can be cut with scissors for more flavor.

Dissolve salt and sugar in cold water. Add spices, bay leaf.

Prepare an enameled bucket. Pour prepared brine. Place greens in brine. Mix well.

Put the cucumbers in the brine. The brine should completely cover the cucumbers. Put a plate on top and put a load on it so that the cucumbers do not float up. In a day, crispy salted cucumbers will be ready.

Then shift the lightly salted cucumbers in the refrigerator, otherwise they will peroxide. Bon appetit, crunch with pleasure!

On a note
In order for our cucumbers to crunch, we perform simple steps.
Before salting, soak cucumbers in water for 2-3 hours. During this time, they will be saturated with water and in the future your salted cucumbers will be crispy.
The use of horseradish leaves in the brine will give the cucumbers extra crunchiness.

Crispy cucumbers for the winter without sterilization recipe from Olga Matvey

Bon appetit!

How to cook lightly salted cucumbers in a quick way without losing color

Cucumbers prepared according to this recipe are guaranteed to be crispy, moderately salty and do not lose their natural color when salted. The secret is simple, vodka is added to the brine to preserve the color.

Compound:
Cucumbers - 2 kg
Dill (umbrellas) - 2 pcs.
Blackcurrant (leaves) - 5 pcs.
Horseradish (root) - 20 g
Cherry (leaves) - 5 pcs.
Salt - 75 g
Vodka - 50 g
Water - 1.5 liters.

Cooking:

Wash fresh green cucumbers, pour over with boiling water and immediately dip into very cold water.

Then put the ingredients tightly in a saucepan or a three-liter glass jar, shifting the cucumbers with washed leaves and dill. Pour the prepared cold saline solution (50 g of salt per 1 liter of water) and add 2 tbsp. spoons of vodka. Close the jar with a lid and put in a cold place. The peculiarity of this preparation is that cucumbers retain their natural green color, acquire a peculiar taste and are very well stored. The amount of spices indicated in the recipe is approximate, you can change according to your taste and discretion.

A delicious appetizer pleasing to the eye with the natural color of cucumbers is ready. Bon appetit!

A classic pickled cucumber recipe. Crispy salted cucumbers in a 3 liter jar

A classic set of ingredients for salted crispy cucumbers for a 3 liter jar:

Cucumbers - 1.5-2 kg
Water - 1.5 liters
Salt - 3 tbsp. l. (or 2 tablespoons per liter of water), do not use iodized
Dill with umbrellas
Horseradish root and leaves
A good head of garlic, or 4-5 cloves
Currant leaves - 6-8 pcs.
Cherry leaves - 6-8 pcs.
Bay leaf - 3-4 pcs.
Half a bittersweet
A sprig of tarragon (tarragon)
Twig lovage

Cooking:

Wash cucumbers very thoroughly and cover with water. Leave in water for 3 hours. Then wash again. Cut off the tails of each cucumber on both sides.

Make a brine: boil water and add salt to it. Next, cool the brine to 70-75 degrees.

Wash all greens and chop coarsely. Peel the garlic and also chop coarsely. Peel the horseradish root, cut into small pieces.

At the bottom of the jar, lay half the dill, half the chopped garlic, horseradish root, cherry and currant leaves, tarragon and lovage branches, half bitter pepper, two bay leaves.

Put cucumbers and herbs in layers in a jar or dish for pickling. Lay the remaining dill, garlic, bay leaf on top.

Pour warm brine into a jar. Make sure that the brine is not poured to the very edges of the container. The fermentation process will begin, the liquid will spill. Top with horseradish leaves.
Cover with a nylon lid, shake the jar, set aside - the process has begun.

Lightly salted classic cucumbers will be ready in 24 hours. Cucumbers are delicious - tasty, crispy, fragrant. And with young potatoes you will lick your fingers! Bon appetit!

Salted cucumbers in mint marinade

A simple, appetizing and savory recipe for creating lightly salted cucumbers based on mint infusion. Mint infusion gives cucumbers a new, unique note. They can be served as an appetizer. They will be able to decorate both a festive banquet and an everyday table. They are perfect for buckwheat porridge, fried potatoes, meatballs, chops and boiled poultry.

Composition per 1000 ml:
Cucumbers - 400-450 g
Water - 500 ml
Salt - 1 tbsp. l.
Umbrella dill - 1 pc.
Mint - 2-3 sprigs
Garlic - 1-2 cloves

Cooking:

Pour cold water into the container, spread the cucumbers, leave for 40-60 minutes. We extract the fruits from the water and cut off the tips.

Then put the cucumbers in a clean jar. We try to fill it to the very top.

Add a few cloves of garlic and an umbrella of dill to the jar. To create salted fruits, we use dry or fresh dill.

We prepare mint infusion: pour the recommended rate of purified water into a bowl, pour salt and mint leaves. We are waiting for the infusion to boil.

Pour cucumbers with cool mint boiling water, cover with a lid and leave in the room for 24-28 hours.

After the infusion becomes cloudy, and the cucumbers change their color, cool them and serve at any time.

Only 20-24 hours - and you can enjoy fragrant cucumbers. If you like vigorous cucumbers, leave the workpiece for another 30-35 hours. This way you get spicier cucumbers with a pronounced taste. Bon appetit!

Salted pickled cucumbers. Recipe in a hot brine jar

Each housewife has her own recipes for seaming cucumbers, her own secrets. I offer another simple and reliable recipe for harvesting cucumbers for the winter.

How to prepare delicious salted cucumbers for the winter in a 3 liter jar with hot brine

Cucumbers for the winter composition for a 3-liter jar:

Dill umbrellas - 3-4 pcs.
Garlic - 5 cloves
Blackcurrant leaves - 3 pcs.
horseradish leaves - 1 sheet
Oak leaves - 2 pcs.
Cucumber - 20 pcs.
Black peppercorns - 5 pcs.
Bay leaf - 3 pcs.
Salt - 3 tbsp. spoons
Sugar - 2 tbsp. spoons
Vinegar 9% - 100 g

Cooking:

Cucumbers are sorted and washed well. Trim the ends of the cucumbers if desired.

Banks are washed well, it is possible with soda. Rinse the herbs thoroughly.

3-4 dill umbrellas, 5 cloves of garlic, 3 currant leaves, chopped or whole horseradish leaves, 2 oak leaves are placed in cleanly washed jars.

Cucumbers are placed vertically, about 20 pcs.

Boil the kettle. Pour boiling water over all the jars, cover with lids and let them stand until the second water boils (7-10 minutes).

The water from the cans is drained, it will not be useful to us.

Fill the jars a second time for about 10 minutes. During this time, they put clean water on the stove for the third bay.

When the water boils, the water is drained from the cans. Put in a jar: 5 black peppercorns, 3 bay leaves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 100 g of vinegar. Pour the third clean boiling water.

Cover the jar with a lid, roll it up, turn the jars upside down and cover the cucumber blank with blankets until the morning.

Canned cucumbers for the winter are ready. Bon appetit!

Hot pickled cucumbers

Compound:
Cucumber - 2 kg
Dill (umbrellas) - 3-4 pcs.
Leaves of currant, cherry, oak - 5-6 pcs.
Horseradish leaves - 1-2 pcs.
Greens (parsley, dill) - 1 bunch (to taste)
Spices (peppercorns, bay leaf) - 2-4 pcs.
Garlic - 4-5 cloves
For brine:
Water - 1 l
Salt - 1.5-2 tbsp. spoons

Cooking:

Select fresh cucumbers, rinse them well in cold water.

Peel the garlic, cut into pieces.

Rinse dill umbrellas, currant, cherry, oak, horseradish leaves, greens (parsley, dill) thoroughly.

Then tightly place the cucumbers in a jar or enamel pan, shifting with garlic and spices (peppercorns, bay leaf).

Dissolve the salt in boiling water, cool the solution.

Pour the cucumbers so that the brine completely covers them.

Salted cucumbers will be ready in two days. Store them in a glass container in the refrigerator. Bon appetit!

Salted tomatoes in a bag. Quick recipe in 5 minutes

Bon appetit!

Lightly salted cucumbers and instant tomatoes in a bag

Express method for those who quickly wanted salty.

Compound:
Cucumber (small) - 500 g
Cherry tomatoes - 300 g
Rock salt - 1 tsp
Black pepper (ground, to taste)
Garlic - 2 cloves
Horseradish (fresh, small leaf) - 1 pc.

Cooking:

My cucumbers, cut off the ends. Cut lengthwise into 4 pieces. Small ones are cut in half. Long - even across in half.

We spread the cucumbers, crushed garlic, chopped dill and horseradish in a plastic bag, preferably two bags in one. Salt like on a salad, and then add another pinch to make the taste of a slightly oversalted salad. Do not be zealous with salt! Pepper to taste. You can add a pinch of peppercorns.

Close the bag and shake vigorously until juice appears. We leave for 10 minutes.

Pierce tomatoes with a fork 2-3 times. We put it in the same package. We tie the package or twist it tightly. Shake gently a few times and place in the refrigerator.

Salted cucumbers and tomatoes in a bag are ready. Bon appetit!

Temptingly appetizing lightly salted cucumbers with a delicate garlic flavor will attract the attention of everyone at your table. Also, the prepared sour, elastic cucumber and tomato will be useful to you for salads, pickles, saltworts, especially in winter and for home and New Year's holiday feasts.
Delicious salted cucumbers for you to the table and successful preparations for the winter!

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It is difficult to find a person who would not like this appetizer, so today we are preparing quick pickled cucumbers. Actually, this dish is always prepared quickly, but there are a lot of different ways of preparing it: hot and cold filling, in jars, in a bag, whole and sliced, with a variety of seasonings and additives.

While there is an abundance of green fruits in the market and in the garden, let's enjoy. And even if you have your own favorite recipe, try others, perhaps at least one of them will take its rightful place in your recipe book.

Lightly salted cucumbers with garlic

Traditional quick pickled cucumber recipe- It's a hot fill. That is, the ingredients and the cooking procedure are approximately the same as for ordinary pickles, they only keep the preparation usually for a day. We prepare the brine at the rate of 2 tablespoons with a light slide of salt per 1 liter of water.

Products:

• horseradish roots and leaves

  fresh hot pepper or flakes

  dill umbrellas and fresh herbs

The order of preparation is:

1. Wash medium-sized fresh cucumbers of pickling varieties and, if necessary, soak in cold water for three to four hours. After that, cut off their butts.

2. My greens and dill inflorescences, dry and cut into medium-sized pieces.

3. My hot pepper pod and cut into rings. Seeds can be removed if desired.

4. Peel the heads of garlic and cut into halves.

5. Cut the horseradish leaves into pieces, peel the horseradish root and cut into pieces of one and a half to two centimeters.

6. Boil the brine and let it cool down a bit.

7. Put greens with seasonings and cucumbers in layers in a saucepan or deep bowl. The top layer is horseradish leaves.

8. Fill the filled dishes with saline. If it pops up, you can cover it with a suitable plate on top and put oppression. The easiest option is a jar of water that is cleanly washed, including the outside.

Salted instant cucumbers in a saucepan will be ready the next day. If you use cold filling, then the cooking time will increase by a day. A very important ingredient is the horseradish root, it is he who makes the cucumbers crispy. Other components can be changed at your discretion.

Quick salted crispy cucumber recipe

The composition of the brine in the following recipe includes vinegar, but this does not mean at all that the cucumbers will turn out to be pickled, since it is not felt at all there. Let's see how to do pickled cucumbers crispy fast food. The distribution of products is made on one three-liter jar. We will need:

fresh cucumbers 1.7-1.8 kg

two heads of garlic

dill branch with seeds and inflorescences

horseradish leaf

currant and cherry leaves, 3-6 pieces of each type

a bunch of greens (dill, parsley, tarragon, celery - to your taste)

two tablespoons of rock salt with a small slide

a teaspoon of granulated sugar with a slide

a tablespoon of acetic acid 9%

water to the top of the can, about one and a half to 1.7 liters

The ratio between sugar, salt and acetic acid is very important. Follow it, and your cucumbers will crunch just fine, of course, provided that the raw materials were fresh. It is best to take small gherkins directly from the garden. In extreme cases, small fruits of pickling varieties with pimples and black spikes can be soaked for three to four hours in cold water.

My cucumbers and cut off their tips, divide the garlic into teeth and clean. Do you know how to quickly peel garlic? Put the teeth in a glass jar so that there is enough free space, close it with a lid and shake vigorously, the husk will go away. At the same time, garlic should be ripe with dry scales. My greens, let drain and cut into pieces of arbitrary size. We put it on the bottom of a clean jar along with chopped garlic cloves. After that, we tightly lay the cucumbers. You can even lightly tap the bottom of the jar on the table. For the brine, boil water with salt and sugar, and add acetic acid after the liquid has cooled slightly, and immediately pour it into a jar of cucumbers. Put the jar in a bowl, cover with cheesecloth and in a day or two we will enjoy the finished product. In a refrigerator salted instant cucumbers with garlic can be stored for up to a month, unless, of course, by that time something remains of them.

are surprisingly tasty and fragrant.

Salted cucumbers quick recipe

Previously, lightly salted cucumbers were traditionally cooked in glass or enamelware. With the advent of plastic, completely new ways of preparing them became possible, such as dry curing in plastic bags. It should be noted that plastic is only suitable for food, and packages must first be checked to see if they are leaking. For example, packing bags from supermarkets do not always hold liquid well. Now let's cook quick pickled cucumbers in a bag. We need this same package, and in addition:

kilogram of fresh gherkins with thin skin and well-defined pimples

tablespoon coarse or medium salt

a teaspoon of sugar with a small slide

bunch of fresh dill

a few garlic cloves, peeled and sliced

First of all, thoroughly wash the vegetables so that nothing prevents you from enjoying the taste. Cut off or not cut off the tips of the fruit - at your discretion. If the fruits are young and thin-skinned, then this procedure is optional. Let the water drain and place the gherkins in a bag, where we first pour salt, sugar and finely chopped dill. We tie the package so that the contents are not very tight, but there is not much free space. We shake it several times so that all the seasonings are evenly distributed between the cucumbers, and put it in the refrigerator for six to seven hours. It is most convenient to cook them at night, then by morning you will have a finished product.

Quick pickled cucumbers

Dry salting allows you to make even more quick cooking lightly salted cucumbers. It will take you less than an hour to pickle cucumbers with mustard powder. To prepare this spicy delicacy, we need:

fresh fruits about a kilogram up to 12 cm in size

fresh parsley and dill, cut into 0.5-1cm pieces

salt from 1/3 to a whole teaspoon (to your taste)

mustard powder in the amount of 0.5-1 teaspoon

ground black pepper or a mixture of peppers 1/3-1/2 teaspoon

You can also add ground coriander or allspice ground pepper to taste. Cucumbers can be quite large, the main thing is juicy pulp without voids and small seeds. Long-fruited salad varieties are also suitable.

As in the previous recipe, first mix chopped herbs, salt and all seasonings in a bag. We cut the fruits of cucumbers either across into circles 2-2.5 cm thick, or we cut a long fruit into four parts along, and then across into an arbitrary number of long pieces. We place the cut in a bag, tie it up and shake the contents until all the components are evenly distributed. We put the package in the refrigerator and after 30-40 minutes enjoy the finished product. It is difficult to indicate the exact proportions in this recipe, because someone likes more salty, and someone less. If you are cooking for the first time, be guided by the amount of salt that you usually put in a salad. And it's better to put less salt at first, and then adjust quick pickled pickled cucumber recipe with mustard than to oversalt and ruin food.

Mustard seeds are also suitable as a seasoning, and not just powder. They give a slight spiciness, make cucumbers crunchy and go well with a spice like turmeric. This appetizer recipe can rather be attributed to marinades, but it is prepared on the basis of lightly salted cucumbers cooked with dry salting. can not be prepared for the winter, but in the refrigerator it can be stored for up to a month. Vegetables prepared in this way, together with the onion included in the preparation, are great for sandwiches.

We will need:

5.5 cups or about 600 grams, sliced ​​into quarter-inch (about half a centimeter) thick slices of strong cucumbers. If you use a ribbed cutter, the look of the dish will be more attractive)

one and a half tablespoons of rock salt, not very coarse grinding, but not "Extra"

1 cup sweet onion, thinly sliced

1 cup white granulated sugar

240 ml of white wine vinegar, If you take table 9% - 160 ml is enough, but the taste will be worse than with natural.

Cups of apple cider vinegar

50g brown sugar

1 ? teaspoon mustard seeds

Ch.l. celery seeds

1/8 teaspoon ground turmeric

Prepared (washed and sliced) cucumbers are placed in a low wide container and sprinkled with salt. We cover it with a lid or place it in a bag and put it in the refrigerator for an hour and a half. After cooling, rinse in a colander under running water and let drain. Mix with chopped onion in the same bowl. We prepare the filling from all the other ingredients, we heat it not to a boil, but only until the vinegar dissolves, so it is better to take filtered water. Pour the hot filling onto a mixture of onions and cucumber circles, cover with a film and put in the refrigerator for about eight hours or overnight.

Lightly salted crispy cucumbers

Next lightly salted cucumbers recipe: crispy instant cucumbers with mineral water. The recipe is also modern, but quite reliable. There is probably not much to say about the choice of cucumbers. This recipe, as usual, provides for the use of medium-sized fresh fruits of the pickling type, with black spikes and pimply. Although, without heat treatment, you can try high-quality long-fruited cucumbers. You need to choose drinking water, not mineral, of the company that you prefer. Ingredients.