Recipe for awesome salted cucumbers. Quick recipe for lightly salted cucumbers in a jar

I have always believed that harvesting cucumbers is an activity for the strong in spirit. But it's not just about lightly salted cucumbers. The classic recipe is simple and uncomplicated, it does not require any tricks. 20 minutes of work, and then the cucumbers pickle themselves, without exposing you to the threat of explosions, or the sad prospects of discoloration or softening. Three days, and you can crunch. Although I know that there are those who want to carry cucumbers that have not yet been salted from a saucepan. Yes, yes, you understood correctly, personally I am one of them!

So, a recipe for the impatient. Lightly salted cucumbers, crispy and juicy, delicious, delicious, as if from a barrel.

Ingredients:

• 3 kg cucumbers,
• 1.5 liters of water,
• 3 tablespoons of salt
• dill bunch,
• 1.5 heads of garlic
• 10-12 peppercorns,
• horseradish leaves, currants, tarragon (if you can get them).

If you have fewer or more cucumbers, then remember a simple formula: for 1 kg of cucumbers, 1 tablespoon of salt and half a liter of water.

Recipe for salted cucumbers

Ideally, for lightly salted cucumbers, it is desirable to have your own garden. A small such garden with an impressive bed of ripening cucumbers one after another, planted around the perimeter with horseradish, dill, affably shaking towards you with its umbrellas, and, of course, currant bushes. So that from all this splendor one could easily make a set for salting.

But if there is no garden, and, as luck would have it, there was not a single grannie selling herbs for harvesting on the market, then you can be content with store-bought dill and garlic. Even they are able to give cucumbers a great strong flavor.

Cucumbers for pickling, ideally, it is better to choose strong and pimply. They need to be thoroughly washed and then allowed to float in a container of water for three to four hours to make them even stronger.

If you want your cucumbers to pickle faster, then cut off the ends from them (although I tried not to cut off and did not feel the difference).

Wash the garlic, peel, cut the cloves into 2-3 parts. My greens.

Then we take a container for salting. I have this decent-sized clay eggplant. But you can also use an enamel pan. We spread dill, a horseradish leaf, a couple of currant leaves and a sprig of tarragon on the bottom, pour a little garlic, a few peppercorns, put a layer of cucumbers on top. Sprinkle with dill, garlic and pepper. Then another layer and again greens with spices. Until the cucumbers run out. Put dill and leaves on top again.

Now we measure the water. Some people buy ready-made in bottles, we filter with a regular filter. Pour salt into the water, stir and pour the cucumbers with the resulting brine.

Place the plate upside down on top. We press the cucumbers so that they are all in brine. If they still strive to stick out, then you can press it from above with oppression. For example, a bowl of pebbles. And cover everything with a clean towel so that dust does not fall into the cucumbers. We leave the cucumbers to salt at room temperature for three days.

Then we remove salted cucumbers in the refrigerator. And when they cool down, you can eat.

Express method for preparing lightly salted cucumbers

If you do not want to wait three days, then there is an express method for preparing lightly salted cucumbers in just one day. It differs from the usual one only in that they are poured not with cold brine, but with hot. In this case, take not 1 tablespoon of salt per kilo of cucumbers, but 2/3 tablespoons, because cucumbers absorb more salt with the hot salting method.

I am sure that you got delicious cucumbers from the very first time. Bon appetit!

Our recipe without seaming. We store handsome men under the usual nylon lid in the refrigerator or cellar.

If you love salted cucumbers, take a walk under the heading "Easy recipes" - "Home-made preparations". The fastest recipes are waiting for you. - from 15 minutes to 2 hours. And extra-crunchy in mineral water - in just 12 hours.

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Ingredients for a 3 liter jar/pot

For a 3 liter jar or pan:

• Cucumbers -1.5 kg (about the same size)
• Spice leaves - 4-5 pcs. each:

1. Currants or cherries
2. Horseradish, preferably with petioles, in which all the power
3. Umbrellas of dill, you can with sticks and green paws

• Garlic - 4-6 cloves (adjust to taste)
• Black peppercorns - to taste

For brine:

• Water - about 1.5 l (preferably NOT chlorinated: from a pump room, spring, settled tap water)
• Salt per 1 liter of water - 1 tbsp. spoon with slide
• You can add sugar: for 1 liter of water - 1 tbsp. spoon without slide

* That is, in our recipe for 1.5 liters of water we put 1.5 tbsp. tablespoons of salt and to taste 1.5. Art. spoons of sugar.

The choice of salt for such recipes has nuances: see the photo below.

You can easily find the greens you need in the markets and large supermarkets. The set is usually called "a bouquet for pickling cucumbers."

How to prepare vegetables for pickling

My cucumbers, pour cold water and let stand for 1-2 hours. We wash all the leaves, measure out salt and sugar. Peel the garlic cloves and cut in half.

Trim off the ends of each vegetable. This will allow them to dry out faster. You can prick with a fork in several places - not deep, for the sake of damaging the skin.

How to properly place vegetables in a container.

• Bookmark in a jar (wash clean with soda): the first layer is desirable to make vertical and dense. Further - according to the size, as it turns out.
• Bookmark in the pan (enamel or stainless steel): also tight, but horizontally flat.

Horseradish can only be laid on top. Divide the rest of the spicy leaves and garlic into 2 parts. One part - to the bottom of the jar / pan. And we put the second part of aromatic additives together with horseradish - on top of cucumbers.

We use all the parts in the dill and do not cut the stems from the horseradish leaves. They contain the most substances that are important for a crispy result.

How much brine do we need? Usually 1.5 liters of brine is enough for a 3 liter jar. If there is not enough for the selected container, we cook more according to the proportion indicated above.

Be aware that rock salt can leave a "dirty residue". We filter it through cheesecloth. Or just carefully drain the salty liquid - so that the cloudy sediment remains at the very bottom.

Option number 1. How to pickle in a cold way (24-36 hours)

The result is the most colorful and crunchy.

For cucumbers about 10 cm, it will take 1-1.5 days until the classic lightly salted taste. It is this recipe that gives natural fermentation and probiotic value to the fermented product.

Preparing cold brine:

• We heat half the water and dissolve salt and sugar in it. We combine the warm salty part and the second half of the water, let it cool completely.

What do we do with prepared vegetables:

• Pour cold brine over vegetables and leaves. We leave for 8-10 hours at room temperature- under a towel. Then we move it to the refrigerator.
• After 24 hours, a great snack is ready to eat.

We store vegetables in the refrigerator. If kept in brine, the cucumbers will continue to pickle. If you get it, they will remain perfectly lightly salted. You can report fresh vegetables to the brine - as space becomes available. The brine is quite suitable for up to 7-10 days.

Option number 2. How to pickle in a hot way (8-12 hours)

The fastest option.

Such cucumbers lose a little in color and crunch, but pickling itself is faster. Already after 8-12 hours, vegetables delight with pleasant salinity.

Prepare and pour hot brine in proportion from the recipe above:

• Add salt and sugar to boiling water and stir quickly.
• Let the solution cool before pouring into cucumbers - 3-5 minutes.
• Pour the vegetables until covered and at room temperature set the salting to cool - for 6-8 hours.
• Good to do at night. You can try cucumbers in the morning.

Surely, they will appeal to those who like the most lightly salted options. Per night (8-10 hours) we will definitely get a decent sample of a traditional snack. Another 2 hours in the refrigerator, so that the vegetables are well cooled, and you can serve them for dinner.

All the secrets of classic salted cucumbers

What cucumbers to choose for pickling?

We like to visit big bazaars where it is easier to find pickled varieties. With them, our efforts are doomed to success. Distinctive features: thin skin with numerous pimples, firm flesh, often small or medium in size (cucumber fits in the palm of an adult).

The most popular varieties are Nezhinsky and Rodnichok. Many others will do: Far East, Phoenix, Salting, Altai, Voronezh, Coastal, Impreso and Magnificent.

How to prepare vegetables?

It is advisable to soak in cold water for at least 1-2 hours. You can cut off the ends right away.

How to put cucumbers in jars?

We sort by size and try to put approximately the same vegetables in a jar. Bookmark - vertical, upright. The first layer always turns out like this, then - as they enter.

What water is better?

Better NOT chlorinated. This nuance for 200% success has been verified more than once. We are lucky to live near the pump room.

If using tap water, let the chlorine dissipate: stand for 6-8 hours.

What container to use?

If it is convenient for you to salt in a spacious dish, then choose a pan - enameled or stainless steel. Volume 3+ liters.

If you want traditionally in a jar, then 3 liter glass and the most common lids are nylon. This recipe is without rolling. Our cucumbers will be kept cold.

How to prepare jars and lids?

We wash the jars and nylon lids with a brush with soda and rinse well in running water. We do not use any detergents. They are more difficult to wash off, and cooked vegetables can have a harmful chemical aftertaste.

What spices and leaves are required and for what?

The standard choice of spicy additives, proven over the years, is horseradish, oak, cherry and / or currant leaves, dill, garlic. Sometimes - black peppercorns. The rest of the experiments - how will it go with the purchase and mood.

Leaves of oak, currant, cherry and horseradish are responsible for the crunch. At least 2 types should be in the recipe.

For aroma, dill umbels (inflorescences) are the strongest option. We sometimes do without them (ordinary twigs).

What else is added to salted cucumbers?

Almost everything that people deal with in their latitude of residence. Grape leaves, basil, mint, cumin, oregano, hot red pepper.

An interesting alternative is obtained with an apple. We need a sour or sweet and sour hard variety like Antonovka. For 1.5 kg of vegetables, a small fruit is 100-150 g.

How delicious to use the results of our labors?

Any cold soups, salads and snacks. To alcohol and just like that. And all those who are losing weight will appreciate the dish for "Hurrah!". Few calories, lots of goodness, and a safe richness of flavor during dietary restrictions.

We will be glad to know that salted cucumbers according to the classic recipe with step-by-step photos are now clearer to you than ever. And that means you'll soon be making the perfect sample of a naturally fermented pickle. Choose cold brine.

Health is delicious!

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Publication date: 09/24/2017

I already gave recipes for lightly salted cucumbers a little earlier. And since there are countless such recipes, I promised that I would still return to lightly salted cucumbers. I keep my promise and assure you that these recipes are not a bit worse, and someone might like it even more than the previous ones.

Eat crunchy lightly salted cucumbers, but saliva still accumulates, it is so tasty. And you can't describe the smell of brine. He alone stimulates the appetite. Much depends on your spices that you put in for salting.

I try to experiment. I add some leaves, then others. Then I’ll put another pepper, not peas, but hot peppers or a mixture of peppers. Or some other spices. Therefore, I advise you to do it first in accordance with the recipe, and then experiment what you like.

How to make salted cucumbers. Recipes for lightly salted cucumbers with spices

Here we will look at very interesting recipes for lightly salted cucumbers and each is good in its own way. Be careful with hot peppers, especially if children will eat cucumbers. Keep in mind that if the cucumbers stand longer than the specified time, they will become saltier.

So go ahead! All success!

1. Recipe for lightly salted cucumbers with garlic, pepper and cloves

Ingredients:

For 3 cans of 1l:

• Cucumbers - 1.8 kg
• Dill - 3 sprigs
• Garlic - 9 tooth.
• Salt - 4 tbsp.
• Water - 2l.
• Currant leaf - 6 pcs.
• Peppercorns - 8-10 pcs.
• Carnation - 4 pcs.

Cooking:

1. Rinse cucumbers and let dry. Try to pick cucumbers of the same size. In order not to spoil the salting, try the cucumbers, if they are bitter. Because even after salting they will be bitter. Feel free to replace them.

2. We will wash the jars well and dry them. At the bottom of the jar we put dill, garlic cloves and currant leaves.

3. We put the cucumbers, or rather we put them in jars very tightly to each other.

4. Cooking pickle. Pour water into a saucepan. Add bay leaf, peppercorns, cloves. Add salt. For one liter of water you need 2 tablespoons of salt. Stir, put on fire and bring to a boil.

5. Pour boiling water over cucumbers in jars. Banks must be full.

6. Close the jars with lids and leave at room temperature for 1 day.

7. A day has passed. We open the jar and take out the cucumbers for testing. What a scent ... uh ..

8. Cut, perfectly salted. Delicious, crispy. We put the rest of the cucumbers in the refrigerator. They taste even better cold.

Bon appetit

2. Recipe for lightly salted cucumbers in a bag with hot peppers and mustard

Ingredients:

• Medium cucumbers - 1 kg.
• Garlic - 1/2 head
• Hot pepper - 1/2 pc.
• A bunch of dill - 1
• Bunch of parsley - 1
• Dry mustard - 1/2 tsp
• Allspice sweet peas - 5-6 pcs.
• Salt - 1 tbsp. (no top)
• Sugar - 1 tbsp
• Wine vinegar or 6% - 2 tbsp.

Cooking:

1. My cucumbers, put in a bowl and pour very cold water. You can add ice to the water. We leave the cucumbers filled for 2-4 hours. Better by 4. Then the cucumbers will be very crispy.

2. Cut off the tips of the cucumbers on both sides and cut the cucumbers lengthwise into 4 parts. If the cucumbers are small, you can only cut into 2 parts.

3. We put dill umbrellas in a regular plastic bag. If there are currant, cherry or horseradish leaves, then it will also be good to put them with dill.

Check the package before you bookmark it to make sure it's intact. Put only leaves, without stems, especially dry dill, so as not to pierce the bag.

4. Put the chopped cucumbers into the bag.

5. Cut fresh herbs. First, we cut off the stems, put them together with the greens and cut all this not finely, but not very large either.

6. Pour the chopped greens into the bag. Here we squeeze out part of the garlic, about 3 cloves.

7. Finely chop the remaining garlic and put it in the bag too.

8. Cut the hot pepper into small circles. Don't let your guard down. Hot peppers are very hot. Add pepper to taste.

9. Pepper also put in a bag.

10. Add mustard, peppercorns, salt and sugar to the bag. Do not take extra salt, it is very fine and not suitable for salting.

11. At the end, you can add wine vinegar or replace it with ordinary table 6% vinegar. This is not necessary, but many people like a sour marinade.

We start salting

12. We tie the bag at the very top so that there is room to mix the cucumbers. Now mix everything well by shaking the bag so that all the products and spices are distributed evenly.

Don't be lazy. Mix thoroughly. The taste of each cucumber depends on this.

13. Put the package with cucumbers in a bowl (just in case, it suddenly breaks and starts to leak) and let stand for 30 minutes at room temperature. After half an hour, put in the refrigerator. After 2 hours, the cucumbers are ready, you can eat.

Here we have disagreements in the family. I like cucumbers to stand overnight, and my wife, on the contrary, so that they are semi-fresh, i.e. after 2 hours in the refrigerator.

14. This time I won, we get cucumbers from the refrigerator in the morning. Look at how much juice the cucumbers gave in the package.

15. Cut the bag and put the cucumbers in a cup. What an aroma spread throughout the kitchen.

16. Cucumbers are completely salted or, if with vinegar, then marinated.

17. We try. They crunch so that it lays the ears.

Try it too.

Bon appetit!

3. Recipe for crispy salted cucumbers in a 3-liter jar

Ingredients:

For a 3 liter jar

• Cucumbers - about 2 kg.
• Salt - 2 tablespoons
• Sugar - 1 teaspoon
• peppercorns
• Garlic - 1 head
• Leaves of horseradish, currant, cherry

Cooking:

1. We will pickle cucumbers in a 3-liter jar. So let's prepare the jar first. It's easier than jam. The jar must be washed with soda in hot water and rinsed with cold.

2. Cooking the brine. Pour one and a half liters of water into a small saucepan. A 3-liter jar filled with cucumbers just contains one and a half liters. Add 2 tablespoons of salt and a teaspoon of sugar. We mix everything, close the lid, put it on the stove and leave it to boil the water.

3. We put horseradish leaves on the bottom of a three-liter jar, break dill umbrellas together with hard stems so that they fit and also put them in a jar. We also put currant leaves, cherries.

4. Take black peppercorns. Cut the garlic cloves in half and send them to a jar with peppercorns.

5. Washed cucumbers need to cut off the tips on both sides. After that, put the cucumbers in a jar. When half of the jar is laid, we put all the spices on top again. Horseradish leaves, currant leaves, cherries. Be sure to put dill, garlic, peppercorns again.

6. We put cucumbers on the spices until we fill the jar to the top. Again, put all the spices on top. All leaves, dill, remaining garlic and pepper.

7. Our brine is boiling. We turned off the stove, removed the brine from the burner and let it stand for 5 minutes to cool down a bit. You can not pour cucumbers with boiling water.

8. We begin to pour the brine into the jar. Pour a full jar so that the brine covers the cucumbers completely. Pour in and close the lid immediately.

9. Leave the jar on the table for a day, so that it cools down completely. After a day, put the jar in the refrigerator.

Summer is the time of the sun, hot days, the time of ripening vegetables and fruits. In the hot air, you always want to find coolness, and fresh vegetables from the garden can best quench your thirst and appetite. Cucumber salads are a quick and best solution for eating in nature, because they are high in nutrients, including potassium, which improves kidney and heart function. Due to the high content of fiber, this vegetable helps to cleanse the body of toxins.

Cucumber selection

Together with salads, many housewives appear on the summer table and salted cucumbers. This product, like no other, can please with its taste, cooking speed and versatility. There are many recipes for pickled cucumbers, but first let's look at how to choose the best vegetables for processing.

It is worth choosing cucumbers for pickling of medium or small size, firm, with thin skin, not yellowing. Of course, it will be ideal if the vegetable is from its own garden, so you will know that it does not contain any harmful substances and is perfect for consumption. You can buy cucumbers in the market or in a store, or you can buy them from farmers outside the city. Before salting, be sure to taste the cucumber in advance and make sure that it is not bitter. It’s good if you use vegetables freshly picked from the garden for the recipe. It is worth starting the preparation of lightly salted cucumbers on the day of purchase or harvest, and not the next, so the main ingredient will not begin to fade and it will turn out tastier.

Tip for cooking evenly pickled cucumbers: choose about one size of vegetable, because cucumbers will not be in brine all winter, but much less.

Importance of clean water

To get delicious cold-salted cucumbers, pay attention to the water you are going to use. It needs a little, but high quality, because water is one of the most important ingredients and taste and salting depend on its quality. Take for pickles only pure spring liquid or water from a well. If it is not possible to get such water, filtered water is also suitable.

Forget about plain centralized tap water, it will ruin the whole recipe. If you're worried about the quality of your water, using a silver spoon will clean up the liquid in a few hours.

Salting methods

It is most convenient to pickle lightly salted cucumbers in a saucepan, since it is very convenient to take out and put the main ingredient in it. The pot needs to be enamelled. If there is no such, ceramic, as well as glassware, will do. You can use a regular jar, but it needs sealed plastic lid. You need to prepare in advance, if you are salting in a saucepan, a lid for it to crush the cucumbers with it. If a suitable lid is not available, use a plate or saucer. Be sure to place a heavy object on top of the lid to create the necessary pressure on the product.

So that the cucumber pleasantly crunches in your mouth, leave it for several hours in cool water. This should be done so that the cucumbers, despite pickling, remain dense and firm. If you want to quickly get lightly salted cucumbers, you do not need to soak for a long time, 3 hours will be enough.

Among the herbs that are added to salted cucumbers, the recipes of many housewives contain dill and garlic. Among other components, you can find the use of horseradish leaves. They contribute to the preservation of cucumbers from mold. Experienced housewives add currant leaves, saying that they make cucumbers crunch nicely and give a unique flavor.

Currant berries give an unusual bright sourness. You can use such fruits of various colors, the notes that they add are always successfully combined with cucumber. Housewives are also very fond of adding a few pieces of apples, this fruit gives the salting a special taste.

All spices and other ingredients for the recipe are best used in small quantities, otherwise you can spoil the cucumbers. The invariable components of any salting are laurel and black pepper. In a homemade box of spices, they are always there and pleasantly emphasize any recipe prepared with their help.

A few more words about salt for salted cucumbers. Do not put iodized or sea, it is suitable for salads. Use a large stone one, because small cucumbers can become softer. When salting, even in different ways, the required amount of salt per liter of water is 2 tablespoons.

Readiness in cool water according to the recipe comes in a day. It is not worth overdoing cucumbers in a jar, otherwise they will become a little softer, they will not crunch. When the cucumbers pick up the taste, it is worth removing the pan or jar in a cold place. Thus, the fermentation process can slow down and the taste of the cucumbers will not change too quickly. But still, every day the cucumbers according to the recipe below will turn into salty ones. To pamper yourself with lightly salted cucumbers for longer, you should make them in small batches. To pickle cucumbers very quickly, recommend cutting off the ends. Now it’s worth transgressing to the description of the recipes for lightly salted cucumbers.

Salting recipes in cold water are suitable primarily for those who grow cucumbers in the country. The conditions for salting using boiling water are not suitable for all summer residents, and cold water is most suitable for such conditions.

A simple and delicious recipe for lightly salted cucumbers with cold water

You need to take:

Sequencing:

1. Wash cucumbers well, soak in ice water for two hours.
2. Prepare the brine: at the rate of salt and water given above. For a three-liter jar, you will need a little less than two liters of brine. If something settles at the bottom of the container, in no case do not pour it into a jar of cucumbers. It is necessary to defend the water for the brine to get clean, without pebbles and turbidity.
3. Wash the jar well, you can use soda, rinse well.
4. Wash dill, horseradish root, currant leaves. Finely chop everything. Horseradish rub on a grater. Peel the garlic.
5. When the cucumbers have been enough in the water, you can get it.
6. You have to start with hell. Put it in a jar. Add more than half of the greens and half of the garlic there.
7. Put a layer of cucumbers. Then a clove of garlic and more herbs. Then another layer of cucumbers, another clove of garlic and a little more greens.
8. When all the cucumbers are put in a jar, sprinkle the rest of the herbs and garlic on top.
9. Fill with brine.
10. Cut out a paper circle the size of the lid for this jar and top the cucumbers. This is so that mold collects on this paper and does not get to the cucumbers.
11. Close with a dense plastic lid, before dousing it with boiling water. Close the jar with a lid. Wait until the lid has cooled, only in this position the jar will be tightly closed. Flip the jar onto the lid.
12. The salting process will last a little less than a day.

You can determine when our long-awaited crispy cucumbers are ready brine color. When the water in the jar becomes cloudy, the vegetables are ready. You can use lightly salted cucumbers as soon as they are opened, or you can close the lid and send them to a cold place to enjoy these vegetables in the winter. A few days in the jar results in the creation of pickles, so consider your options and store them in the refrigerator after opening the jar.

Another recipe for cucumbers that you can enjoy and crunch to your heart's content.

Crispy salted cucumbers in cold water

You will need:

Procedure:

1. Wash cucumbers well and leave in cold water for several hours.
2. Make a brine of water and salt per 1 liter 2 tbsp. spoons of salt
3. Chop the dill, horseradish leaves, leaving a few whole, peel the garlic.
4. This recipe uses a saucepan. At the bottom of it put chopped horseradish leaves, part of dill, some garlic cloves, some spices. Put cucumbers on top. Then again greens, garlic, spices, again a layer of cucumbers.
5. Cover the cucumbers with the remaining unchopped horseradish.
6. Fill with clean brine, without sediment. Cover with a lid and place under the load.
7. Such cucumbers will be ready in 24-36 hours.

Crispy lightly salted cucumbers are indispensable, as quick cold appetizer. They can be served both with potatoes and meat, added to various salads, for example, vinaigrette, cooking pickle, served with other pickles. Such a dish will always decorate any table, both festive and daily, and will also be able to diversify the diet. Prepare salted cucumbers and eat them with pleasure. Bon appetit!

Now we will tell you how to cook salted cucumbers very quickly and without much kitchen hassle.

How to quickly cook lightly salted cucumbers in 2 hours

For cooking you will need:

• cucumbers - 1 kg;
• dill - 1 bunch;
• garlic - 2 cloves;
• salt - 1 tablespoon without top;
• sugar - 1 tiny pinch.

Cut clean cucumbers lengthwise into 4 parts, and then each part into 2 halves across. Finely chop the dill. Press the garlic through a press. Mix salt and sugar. Take a strong plastic bag and put all the prepared ingredients into it. Tie the bag with a harsh thread or fasten its top with a special culinary staple. Shake the bag in your hands to mix its contents. Put the package in the refrigerator. Shake the bag every half an hour so that the released juice is evenly distributed over the cucumbers. After 2 hours, during this time, you will probably boil potatoes and fry cutlets, call your family for lunch. Put the cucumbers in a deep bowl and be sure to pour the fragrant juice from the bag to them. Instead of a bag, you can take a food container with a tight lid.

How to quickly cook lightly salted cucumbers in 8 hours

For these cucumbers, you will need exactly the same products as in the first recipe. In addition, you will also need water - 1 liter.

• Wash small, identical cucumbers well and cut off their tips on both sides.
• Put the cucumbers in a jar, interspersing them with slices of garlic and chopped dill.
• Bring water to a boil and add salt and sugar to it. Wait until the salt and sugar are completely dissolved.
• Pour hot brine over cucumbers in a jar and leave it on the kitchen table until morning.
• In the morning, rearrange the jar in the refrigerator, but do not forget to take a sample from crispy pickled cucumbers.

How to quickly cook salted cucumbers in 3 days

You can prepare these lightly salted cucumbers in advance if you do not need to serve them very quickly.

• Put 2 kg of fresh cucumbers in a three-liter jar. Before that, you can cut off their ends.
• Season the cucumbers with garlic (2-3 cloves) and a dill umbrella (a couple of pieces).
• Dissolve 2 tablespoons of coarse rock salt and a coffee spoon of granulated sugar in two liters of cold water.
• Pour the cucumbers with the resulting brine and leave them warm for 12 hours.
• When the brine is a little cloudy, transfer the jar to the cold.
• After three days, serve cucumbers on the table.

The three described recipes differ from each other only in the cooking time. You can, by choosing the appropriate method, make salted cucumbers different to taste. Add to them any spicy leaves (cherries, currants, horseradish - 1-2 pieces each), spices (peppercorns, cumin, allspice - 5-10 pieces each). Tarragon goes well with cucumbers - for 1 kg of vegetables, put one of its small branches.