It is delicious to pickle lightly salted cucumbers. Quick salted cucumbers with grated horseradish

Many people think that cucumber is a primordially Russian product, but this is by no means the case. India is considered to be the birthplace of the cucumber. Until now, cucumbers grow there, though terribly bitter and small. Also, you may be interested to know that the mention of cucumbers is found even in the Bible. The Israelites, when they murmured against God, also mentioned cucumbers among onions, garlic and watermelons. And this record is confirmed by archaeological finds. For example, various tablets were found, where there is an image of cucumbers. So cucumbers have been known for a long time and were not invented by us.

But here are salted cucumbers, a purely Russian invention. It is impossible to imagine a hut in Rus' in which the hostess would not meet dear guests with lightly salted cucumbers of her own making. Cucumbers, crispy, fragrant to madness. This is how the invited guests were welcomed.

In addition to dietary and taste qualities, cucumber pickle has pronounced medicinal properties. For example, lightly salted pickle helps with atherosclerosis, reduces and relieves swelling, lowers blood pressure, and also relieves stress. In addition, cucumber pickle can relieve convulsions and spasms, and is also very useful for the strong half of humanity, as it has a wonderful effect on male potency.

So, now we know that a cucumber, a vegetable, is not only very tasty, but also useful to disgrace. How to cook lightly salted cucumbers so that they are not ashamed to treat dear guests? There are many options for cooking cucumbers. Some are easy to prepare by the hostess, who has never been in the kitchen, others are quite complex and require certain knowledge and skills. Let's take a look at several options in turn, and you will choose the most suitable for yourself. And if you plan to make a salad out of cucumbers, you can do it.

Lightly salted cucumbers "Classic"

To make cucumbers crispy, there are certain rules. To prepare these cucumbers, we need:

Ingredients:

• 1.5 kilograms of cucumbers
• 4-3 carnation flowers
• 2-1 leaves of horseradish (it is thanks to horseradish leaves that the cucumbers will turn out crispy, this is one of the secrets of delicious cucumbers)
• 3 leaves of cherries (here is the second secret, thanks to cherry leaves, the texture of the cucumbers will be dense and crispy, and the cucumbers will also acquire a unique taste and aroma)
• 6-5 currant leaves (for the same purpose as horseradish and cherries)
• Bay leaf
• 3 sprigs of dill
• 6-5 garlic cloves
• 10-8 allspice peas
• 4 tablespoons (table) salt
• 2 liters of water

Cooking:

Rinse the cucumbers well, cut off the tips (this is done so that the cucumbers are evenly and well saturated with brine). Put cherry leaves and currants on the bottom of the prepared sterilized jars. Gently, upright, lay the finished cucumbers. Add garlic, dill and horseradish leaves on top. At this time, prepare the brine.

Pour water into a saucepan, put salt, peppercorns, cloves. Boil. If you want the cucumbers to be ready quickly, you need to pour them with hot brine, close the lid tightly and enjoy in a day. If you have nowhere to hurry, you can pour prepared cucumbers with cold brine, then you can eat in three days.

Cooking options may change and vary. The taste will change depending on the spices added. You can lightly salt cucumbers by adding horseradish roots to them. Then the cucumbers will turn out crispy, with a pleasant point, they will stand for a long time, as horseradish will not let them go bad and moldy. You can add a leaf and (or) oak bark, but this is not for everyone, the taste will be original and unusual.

Everything seems to be nothing, but sometimes you want to feast on lightly salted cucumbers and not wait a day. Well, for such cases, there are also ways to prepare cucumbers, they are also different and we will consider them.

How to make salted cucumbers quickly? Every hostess could ask this question at least once. Unexpectedly guests came, just want salty. Whatever the reason, express methods of pickling cucumbers will help out

Pickled cucumbers "Quick"

Recipe #1

A quick way that will allow you to enjoy cucumbers the very next day. The most important thing is to keep the proportions right.

Ingredients:

• Salt (a teaspoon per 200 milliliters of water), coarse is better
• Vinegar
• Dill
• Garlic
• Pepper (optional)

Cooking:

Pour water into a saucepan, add salt according to the proportions. Bring to a boil, add 2-3 teaspoons of vinegar.

Rinse the cucumbers, cut off the ends, dill, rinse a few sprigs too, garlic, to taste, if you like spicy, you can add red and green peppers. Everything is carefully laid out in a jar, pour boiling brine. Close tightly with a lid. You can start eating the next day. Then place in the refrigerator. Cucumbers will turn out very tasty, crispy.

Recipe #2

Ingredients:

• cucumbers
• Dill (umbrellas)
• horseradish leaves
• Garlic 4-3 cloves
• Allspice 4-3 peas
• Water - liter
• Salt (coarse) - 2 tablespoons
• Sugar - teaspoon

Cooking:

Wash the cucumbers thoroughly, cut off the tips, add water and leave it for a couple of hours.

Wash horseradish leaves and dill. Peel the garlic and chop coarsely. At the bottom of the jar, put clean horseradish leaves, dill, garlic and pepper. Lay out a row of cucumbers, then again spices, again cucumbers. So until the bank is full.

Let's prepare the brine. Pour water, add sugar, salt, bring to a boil. Pour cucumbers with boiling brine, close the lid. You can eat the next day.

It also happens that you want to eat pickles even faster. In this case, even faster recipes will help.

Pickled cucumbers "In the package"

Recipe #1

Thanks to these methods, it will be possible to eat cucumbers in three hours.

Ingredients:

• Cucumbers - 2 kilograms
• Salt-2 tablespoons
• garlic head
• Dill

Cooking:

Rinse the cucumbers well, cut off the tips of the cucumbers. Place in a plastic bag. Sprinkle with salt, mix well. Finely chop the dill and garlic, add to the bag and shake well. After three hours, you can eat.

Recipe #2

There is an even faster way of salted cucumbers.

Ingredients:

• cucumbers
• Dill
• Garlic

Cooking:

Rinse cucumbers, cut into small pieces or slices. Place in a deep bowl. Add garlic (chopped) and finely chopped dill to the cucumbers. Sprinkle with salt and mix thoroughly (you can use your hands). Put the cucumbers in a plastic bag, squeeze the air out of it, tie it up. After an hour, cucumbers can be eaten.

Well, for the most impatient:

Lightly salted cucumbers "Instant"

Ingredients:

• cucumbers
• Garlic
• Sugar

Cooking:

Wash cucumbers very well, cut into slices. Add garlic, squeezed or finely chopped, salt, sugar and dill. Mix everything thoroughly, put in a jar and shake well. After 10 minutes, the cucumbers will be ready.

In conclusion:

• Do not use aluminum utensils when pickling cucumbers.
• Cucumbers are best picked in the morning, before they are touched by the rays of the sun.
• Cucumbers are better to choose the same size and with "pimples"
• For crunchiness, add leaves (preferably root) of horseradish and oak.
• It is better to soak the cucumbers before pickling. If bitter soak longer.
• Observe the indicated proportions. Salt can be used coarse, coarse.
• After pickling, cucumbers should be placed in a dark place.
• Greens, herbs, leaves, it is better to tear with your hands, and not cut with a knife.

By applying these simple tips, you will always know how to make lightly salted cucumbers, and you will be able to enjoy and treat delicious, crunchy lightly salted cucumbers all year round!

Bon appetit!

Cucumber is the king of the summer table in my family. We eat fresh, but I like to pickle and pickle them more. One of my favorites is lightly salted instant cucumbers, which I cook in a bag, in a saucepan, in a jar, because they turn out to be unusually tasty and crispy. I'll tell you about such cucumbers.

Lightly salted cucumbers in a bag in 15 minutes

There are situations when you want something salty for potatoes. I will tell you how quickly, in 15 minutes, you can make lightly salted cucumbers in a bag. Sharing tried and tested recipes.

• 1 kg of cucumbers;
• 1 st. l. salt;
• 1 tsp Sahara;
• 5 sprigs of dill with umbrellas;
• 5 cloves of garlic;
• 2 bay leaves.

Wash freshly picked fruits, trim the tails. Cut into rings. Squeeze the garlic through a garlic press. Wash dill, cut into small pieces. Cut the bay leaf into pieces. Put fruits, fragrant seasoning in a plastic bag. Shake the package. Keep in the cold for 15 minutes. You can take a sample.

How to pickle cucumbers in 15 minutes with mustard

• Cucumbers - 1 kilo;
• Salt - 1 tablespoon without top;
• Garlic - 3 cloves (chopped);
• Dill, parsley - a bunch (cut);
• Ground black pepper;
• Dry mustard - a teaspoon;
• Ground coriander - a coffee spoon.

How to cook:

1. Washed cucumbers cut into thick circles.
2. Sprinkle with spices, tie in a bag.
3. Grind gently, leave for 15 minutes on the table.

Keep leftover vegetables refrigerated.

Advice! Before pickling, it is advisable to soak the cucumbers in cold water for 50 minutes.

Lightly salted crispy cucumbers in 2 hours

If you have a little more time, I advise you to pickle quick salted cucumbers according to the recipe in the package, which will be cooked in 2 hours.

Products:

• Cucumbers - kilogram;
• Salt - 30 grams;
• Sugar - 10 grams;
• Garlic - 4 cloves;
• A bunch of dill;
• Basil - a few branches;
• Hot pepper - optional.

At the washed cucumbers, cut off the edges, cut into quarters. We cut greens, garlic medium-sized, pepper - rings.

Mix the prepared products well. We send it to the package, where we rub the contents a little. Keep warm for half an hour, in the refrigerator for 2 hours, the product is ready.

For a two-hour snack, prepare:

• Gherkins (small cucumbers) - 0.5 kg;
• Garlic - 2 cloves;
• Dill, cilantro - 3 branches each;
• Salt - 1.5 tbsp. l.;
• Vinegar - 1 tsp

Wash the gherkins, cut off the edges, fill with spring water for half an hour. Cut them into barrels, squeeze out the garlic, chop the dill, cilantro, season with the rest of the spices. Stir, transfer to a bag, shake. After 2 hours, freshly salted, odorous cucumbers are ready.

Cucumber appetizer "Crunch" in a package for 5 minutes

And here's how to quickly make a delicious snack in 5 minutes. I ran home to have a bite to eat, and immediately figured out a snack.

• Small cucumbers - 5 pieces;
• Salt - 45 grams;
• Sugar - 25 grams;
• Ground pepper - a coffee spoon;
• Garlic - 2 cloves;
• Sunflower oil - 1 tablespoon;
• Dill greens - 0.5 bunch.

How to prepare:

Wash the cucumbers, trim the tails, cut in half. Cut the greens, crush the garlic. Pour salt, sugar, pepper, pour in oil, put in a bag, rub lightly, send for 5 minutes in the refrigerator. You can start snacking.

Advice! Use table salt without additives for salting, in order to avoid softening vegetables. The rest is prohibited.

Crispy lightly salted instant cucumbers in a saucepan

Without spending a lot of time, you can deliciously pickle cucumbers in a saucepan.

It may take different times to pickle cucumbers, depending on which method you choose. Cucumbers drenched in boiling water are cooked for half a day, i.e. 12 hours. Prepared in the evening, will be ready in the morning. Using cold brine, cook after three days.

We use:

• 2 kilograms of cucumbers;
• 1 sheet of horseradish;
• horseradish root;
• 8 sprigs of dill with seeds;
• 8 blackcurrant leaves;
• 8 cherry leaves;
• Hot peppers;
• 4 cloves of garlic;
• 1 liter of water;
• 2 tablespoons of salt.

First, let's deal with cucumbers, they must be put in cold water for a couple of hours. Cucumbers will absorb moisture and be crispy.

On a note! Cucumbers are better to take small, one size.

After two hours, wash the cucumbers well. We cut off the tails. This will help speed up the pickling process.

1. Wash the herbs and pat dry with a paper towel.
2. Horseradish leaves, dill, cut, so that it is convenient to put in a pan.
3. Cut the horseradish root and hot pepper into pieces (do not forget to remove the seeds in the pepper, they are very hot), determine the amount to taste. I don’t make spicy ones, I put one small slice at a time, as my child loves these cucumbers.
4. We clean the garlic, divide the clove into several parts.
5. We take a three-liter pan (preferably enameled), put the cucumbers interspersed with seasoning. The pan does not need to be filled to the brim, you need to leave room for marinade and oppression.
6. The marinade is easy to prepare, you need to boil water with salt. Pour hot cucumbers, put a plate with a diameter smaller than the pan.

Attention! Water for brine is better to take spring or bottled, filtered. If you take tap water, there is a good chance that the cucumbers will become soft due to the small amount of chlorine (often present in unfiltered tap water).

We eat cucumbers from the next day, store in the refrigerator.

Another recipe for low salt for the pan

Take 60 grams of salt per liter of water. Boil, chill. You can do it easier. Dissolve the salt in cool spring, bottled, purified water.

1. Line the bottom of the dishes with leaves of horseradish, cherry, oak, currant, dill with umbrellas.
2. Lay prepared cucumbers. Between them place garlic cloves, bitter pepper. For flavor, you can put sweet peppercorns. Top with dill, horseradish leaf.
3. Pour in brine, press down with a flat plate, leave in a warm place for a day.

In the following days, the cucumbers will become more sour. If you want to eat pickled cucumbers, take them in small quantities.

Vegetables in mustard sauce:

• 1.7 kg of small cucumbers;
• 0.3 kg of other vegetables (small onions, carrots, sweet peppers).
• Sauce:
• 0.7 liters of water;
• For 1.5 tbsp. l. salt and sugar;
• 20 g mustard powder;
• 0.5 tsp ground ginger;
• 1 st. l. ground turmeric;
• 1/3 tsp ground black and allspice;
• 1 st. l. vinegar.

Mix cucumbers with vegetables: a whole onion, carrots in cubes, pepper slices. We spread it in a saucepan, pour it with boiling sauce, we stand it for two days in a room.

Lightly salted cucumbers in a jar

I also offer an excellent quick recipe for crispy lightly salted cucumbers in a jar.

We will need:

• 2 kilograms of cucumbers;
• 6 cherry leaves;
• 2 laurels;
• Half a head of garlic;
• 6 pieces of peppercorns;
• 2 sheets of horseradish;
• 4 sprigs of dill;
• 2 tablespoons of salt;
• 1.5 liters of highly carbonated water.

How to pickle:

1. Soak cucumbers for four hours in water. This will give them a crunch.
2. We cut off the nose and tail, make shallow cuts along the fruit.
3. In a three-liter bottle we put torn leaves, twigs, garlic (we cut each clove in half), peppercorns.
4. We place the cucumbers in a jar on the shoulders, put the remaining dill, horseradish leaf.
5. Pour salt into carbonated water, stir, pour cucumbers, keep warm for a day.

After a day, the cucumbers are ready. Cover with a tin lid, put in the refrigerator.

The original rustic recipe for crispy cucumbers

1. I take a bush of dill with seeds, put it in a bottle, fill it halfway with cucumbers.
2. Then a medium head of garlic, divided into cloves and a whole small chili pepper.
3. Again cucumbers to the lower edge of the neck.
4. A faceted 100-gram glass of salt, a finger below the edge, I dilute in a 300-gram mug of spring water.
5. I pour it into a bottle, having previously installed it in a bowl, add clean water to the edge of the neck, and leave it in the kitchen.

I start trying the very next day, my husband likes it sour - he waits for three days.

Salted cucumbers for the winter according to my favorite recipe

You can prepare salted cucumbers for the winter. They come out amazingly delicious. I close all the time, my family loves it.

Products per liter jar:

• cucumbers;
• Garlic - 3 cloves;
• Laurel leaf;
• Dill with umbrellas - 2 branches;
• Black peppercorns - 5 pieces;
• Hot pepper - a ring of 1 cm;
• Half a leaf of horseradish;
• Water - half a liter;
• Salt - 45 grams.

Pour cucumbers with ice water for 3 hours. Then wash them, cut off the spouts, pour for another 2 hours. Put garlic, pepper on the bottom of the jar, lay cucumbers on top, dill, horseradish leaf and laurel on them. Pour boiling water with salt. We leave for two days for fermentation.

Then we drain this brine, we no longer need it, throw away the leaves and dill. Pour cucumbers with boiling water without salt, immediately drain and pour again with another boiling water. Cork, cover warmly.

Important! We cork and wrap the banks separately, and not all at once.

Now you know that there are a large number of quick recipes for crispy lightly salted cucumbers in a bag, in a saucepan, in a jar. When salting, be sure to use dill and garlic. These spices will add flavor and aroma to our cucumbers.

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!

Thank you for the article (1)

a bit 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 lightly salted cucumbers - the best recipes

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!

Menu:

1. Lightly salted cucumbers with garlic and instant herbs

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!

1. Recipe for lightly salted cucumbers in a package with hot peppers and mustard

Ingredients:

• Medium cucumbers - 1 kg.
• Garlic - 1/2 head
• Hot pepper - 1/2 pc.
• A bunch of dill - 1
• A 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!

1. 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.

10. After another day, we take out the jar from the refrigerator. The cucumbers have darkened, this is normal.

11. We take out the cucumbers from the jar and, of course, immediately try. Firstly, the flavor of the brine is amazingly delicious. Secondly, the cucumbers turned out loudly - crispy, which is what we wanted.

12. Our cucumbers are ready. Get away with glory. Use this lightly salted cucumber recipe and you will get crispy, tasty, fragrant, lightly salted cucumbers.

Store them in the refrigerator if you don't eat them all at once.

Bon appetit!

Lightly salted cucumbers are a wonderful cold appetizer that goes well with any dish. The ease of preparation of the marinade and the amazing taste have long conquered the hearts of residents not only of the CIS countries, but also of many others.

I think you will agree with me that such a crispy dish is perfect both for a festive table (especially with strong drinks) and for everyday use as an addition to the main course for lunch or dinner.

Do not count the number of existing marinades and recipes, and I am not able to describe them all, but I will try to tell you the main nuances and tips in this article. You need to understand that this is not a troublesome conservation. The ambassador of a vegetable takes a minimum of time, and any container can be suitable, whether it be a pan, a jar or a regular bag.

Of course, for pickling it is better to choose small, hard cucumbers with pimples. But for this case, other types are also suitable, for example, lettuce. I want to pay special attention to the amount of salt. It's listed in recipes, but everyone's tastes are different, so follow your own taste preferences. For example, I do not like too salty dishes, but for some they may seem insipid. In general, everything comes with experience, once you try to do the salting yourself, you will understand what and how much you need. Let's get started already...

A classic recipe for crispy cucumbers in brine for a 3 liter jar

Many are wondering how to cook lightly salted cucumbers according to the classic recipe? But the answer is simple. Traditionally, they are salted in a jar with hot brine, and to make them crispy, you should first soak them in water for an hour. Then the cucumbers will remain firm and juicy!

This is how our grandmothers salted vegetables when there were no different recipes in a bag or in all kinds of containers.

We will need (for a 3-liter jar):

• cucumbers - 2.5 kg;
• salt - 4 tablespoons;
• inflorescences and stalk of dill - 1 pc.;
• garlic - 6 cloves;
• black peppercorns - 12 pcs.;
• currant leaf - 2-3 pieces;
• cherry leaf - 3-4 pieces;
• horseradish leaf - 1 pc.

Cooking:

If you like it spicy, you can add chopped hot pepper.

The result is an excellent dish on the table. Just don’t be surprised if such a three-liter jar ends up lightning fast, because cucumbers are so delicious that it’s impossible to stop eating them. A good quick recipe is now in your piggy bank.

A quick recipe for lightly salted cucumbers in a bag with garlic and dill in 5 minutes

A lot of my friends are interested in how to pickle instant cucumbers in a bag. Yes, this is the fastest and easiest way you can think of! You will spend no more than 5 minutes on preparation, then 1 hour in the refrigerator - and that's it, crispy salted cucumbers will delight you with their taste for a long time!

We will need:

Cooking:

In general, according to the recipe, you need to use a tablespoon of salt, but it turns out too salty for me. Therefore, I put 0.5 tablespoons. It's up to you to decide on your taste preferences.

Imagine, in less than 2 hours in the refrigerator, you will cook incredibly delicious lightly salted cucumbers! By the way, the package can be anything, as long as it is airtight. But the best fit is the one in my photo. It is very convenient to use.

How to make salted cucumbers in mineral water quickly and tasty?

Cucumbers salted in mineral sparkling water turn out to be very, very elastic, all their juice remains inside. Juicy and crispy, you won’t even have anything to put in the fridge after the first serving, how delicious they are!

We will need:

Cooking:

If you do not have seasoning for salting, then it does not matter, you can replace it by adding peppercorns, bay leaves, horseradish leaves, currants.

Cucumbers in cold brine are most often prepared from plain water from a filter or tap. For those who do not want to use such water, there is an alternative - mineral water. Once you try it, you won't want to experiment with other recipes.

Video how to salt cucumbers in a jar in cold water with sugar so that they are crispy

Many housewives prefer cold brine, the preparation of which also has its own secrets. For example, this recipe with sugar, which makes our cucumbers more rich in taste and crunchy. I suggest watching the video, and then you will definitely have no questions about the cooking process.

We need for a 2-liter jar:

• cucumbers - 1.5 kg;
• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• dill - 20 g;
• garlic - 10 g;
• hot pepper to taste.

Cooking:

Lightly salted cucumbers in a saucepan with hot brine according to the classic recipe

For some, the ambassador in a saucepan is more convenient than in a jar. Currant and horseradish leaves make the surface of cucumbers shiny and beautiful. Well, the taste, of course, is unsurpassed, fragrant and very fresh.

We will need:

Cooking:

As you can see, everything is very simple: I put all the products in a saucepan and poured the marinade. Everything, nothing more is required of you, and the appetizer will be ready the very next day. Well, isn't it a fairy tale?

How to cook instant cucumbers with garlic and herbs at home with cold pickle without horseradish?

Quick cooking is a very reasonable name for lightly salted cucumbers. According to this recipe, they will be ready in a day, which is quite fast. And the process itself is very fast, it takes very little time to prepare the products.

We will need:

Cooking:

As you can see, salted cucumbers are ideal for beginner cooks. There is nothing complicated in their preparation, and you will spend quite a bit of time. But the result is amazing!

After our sweets are ready, store them in the refrigerator. Preferably eaten within a week. But, I think, you will not need this information, since such an appetizer flies off the table in the first place!

Bon appetit!