Pickle cucumbers in a saucepan. In cold water

Usually salted cucumbers are cooked in a jar. But other containers can be used for this. For example, there are numerous recipes for salted cucumbers in a saucepan.

• It is better to take cucumbers with pimples. Such vegetables are specially designed for pickling, so they do not soften so much.
• It is desirable that the cucumbers are approximately the same size. This way they spread out evenly.
• The ends must be cut off. They accumulate nitrates.
• For uniform salting, cucumbers can be placed vertically.
• You can not tightly pack the vegetables in the pan, they should float freely in the brine in order to better soak.
• You can cover the pan with a lid or a towel. Do not cover it with cling film, otherwise the fermentation process will proceed very slowly.

At the same time, each housewife may have her own tricks for preparing salted cucumbers. The main thing is to prepare the brine correctly, otherwise the vegetables will not be saturated normally.

Selecting and preparing vegetables before cooking

To make cucumbers tasty, they must be properly prepared:

• Gather vegetables in dry weather. If the weather is rainy, vegetables become too juicy and spoil quickly.
• After picking, the cucumbers are left for a couple of days in a cold place. It's better if they stick a little.
• Soak the vegetables in water 3 hours before pickling. This will keep them tasty and crispy.
• Wash cucumbers very carefully. This is a vegetable that grows on the ground and is almost always full of dirt. Most of the bacteria is in the soil, and if the dirt is not washed well, they will begin to multiply right in the pan.

Special attention should be paid to the preparation of spices. Greens also need to be washed well so that there is no dirt. With greens, not only bacteria, but also small insects can get into the pan, so you need to sort it out carefully.

How to cook lightly salted cucumbers in a saucepan

There are many recipes for pickling cucumbers. In this case, you can strictly follow the recipe or add spices to your liking.

Classic recipe for a 2-liter jar

You need to take the following ingredients:

• 1 kg of cucumbers;
• horseradish root and leaves;
• half a head of garlic;
• 1 st. l. dry dill;
• 3 art. l. salt;
• 1 liter of water.

This amount of ingredients is suitable for a two-liter jar, but you can pickle vegetables in a saucepan. Pour cucumbers with cold water and hold for 2-3 hours, this will make them more crispy. Cut off their tails and transfer them to a container for brining.

Prepare brine. To this end, boil water and add salt to it. Put chopped horseradish leaves and garlic, whole horseradish leaves, dill to the cucumbers. Fill the container with the resulting brine.

Quick recipe in 5 minutes

To quickly pickle cucumbers, the following components are required:

• cucumbers themselves - 1 kg;
• water - 1 l;
• salt - 3 tbsp. l.;
• sugar - 0.5 tsp;
• cherry leaves;
• fresh dill and dill umbrellas.

Place all ingredients in a saucepan, add water and bring to a boil. Then remove from heat and leave to cool. Cover with a tight lid. Such cucumbers can be eaten within a few hours after preparation.

In cold water

Salting in cold water allows the hostess to save a little time. But in this case, salted cucumbers can be eaten in about a day.

For this recipe you need to take:

• cucumbers - 1 kg;
• garlic - 3 cloves;
• ground pepper;
• dill greens;
• hot pepper - half a pod;
• salt - 70 g;
• water - 2 l.

Place all the ingredients together in a saucepan. It is also not recommended to cut the pepper, otherwise the cucumbers will turn out to be too sharp. Pour cold water over, cover and leave in a warm place. If you put the container in the refrigerator, the vegetables will sour longer.

without vinegar

In the process of preparing salted cucumbers, you do not need to add vinegar. It does not slow down their fermentation time, but they acquire a sharp vinegary taste and smell. If you want to salt cucumbers for the winter, you can add a small amount of vinegar to increase their shelf life (1 tablespoon per three-liter jar).

Cold and fast method on mineral water

With mineral water, cucumbers are especially crispy. To make this simple dish, you will need:

• 1 kg of cucumbers;
• 2 tbsp. l. salt;
• a bottle of 1.5 liters of carbonated mineral water;
• dill and parsley;
• half head of garlic.

Prepare the cucumbers, remove the tips from both sides. Put some greens on the bottom of the pan, add a little chopped garlic, then cucumbers. On top of them - the remaining garlic and herbs. Add salt to the water, mix well and pour the cucumbers with the prepared brine. Press down with a plate and send to a cool place for a day. After the specified time, cucumbers can be eaten.

With spices in a hot way

Black and allspice, garlic, dry or fresh dill, leaves and currants, horseradish root go well with cucumbers. You can add oak leaves, anise, cloves, bay leaf - but this is already an amateur.

A good taste is obtained by adding seasoning for Korean carrots. Vegetables must be covered with spices and greens, then pour hot marinade. To prepare it, you need to take 2 tbsp for 1.5 liters of water. l. heaping salt.

With garlic and herbs

When pickling cucumbers, be sure to add garlic - it gives a pronounced taste to the dish. Greens can be used differently, but dill is best.

You can pickle cucumbers according to this recipe:

• Wash 1 kg of cucumbers well, cut off the ends on both sides, put on the bottom of the pan.
• Lay a layer of dill on top, then another layer of chopped parsley. If desired, you can add a little cilantro (a few branches) and green onions.
• Press down 4-5 cloves of garlic and cut into strips, throw into the pan.
• Prepare marinade. Boil 1.5 liters of water, add 70 g of salt, stir until it dissolves.
• Pour the prepared marinade into the pot with the vegetables.

Such salting will be ready for use in 1-2 days. And you can leave the cucumbers for longer,

With dry mustard

Cucumbers can also be cooked with dry mustard. It gives the dish a spicy taste. It can be added to any recipe at the rate of 1 tsp. mustard per 1 kg of cucumbers.

Chopped salted cucumbers

To pickle cucumbers, they can be pre-cut. But it must be borne in mind that this way they cook much faster and are better salted. Use the same ingredients as in other recipes, but pre-cut the vegetables - divide into 2 or 4 parts.

Storage features

Freshly salted cucumbers can be stored for several days. Over time, they will ferment and become salty and sour. To increase their shelf life, they can be sent to the refrigerator immediately after preparation. And when they ferment, you will need to drain the brine and pour them with chilled boiled water. You can also boil the brine itself. To do this, drain it, boil it, cool it and pour it back to the cucumbers. So the bacteria will die, so the fermentation process will stop.

Salted in this way, they received the appropriate name - lightly salted. And not only got the name, but along with it they won the people's love. I don't know if it's possible to find at least one person who would not love them!

The kids crunch them with pleasure, slowly dragging them out of the jar; housewives cook delicious sandwiches, salads with them and share endless recipes at work. For men, this is the best snack for strong drinks. And it's safe to say that this is the number 1 snack on the summer table.

Even without any salads and sandwiches, simply put on the dinner table in a plate, they will decorate and delight with their appearance and alluring aroma.

Did you know that lightly salted cucumbers contain a minimum number of calories, and you can eat them as much as you want? It won't add any weight to you. And even with a quick salting method, they retain almost the entire arsenal of useful substances and vitamins.

• The fastest method is the hot, brine method, in which vegetables are poured with brine with a high salt content, and sometimes with sugar. If you cook them this way in the evening, then in the morning they can already be served at the table.
• There is also a cold brine method, it is also very good, but it will take a little longer to wait for the finished snack. And to be more precise, then 2 - 4 days, depending on the size of the fruit and the method of salting. However, there is an opportunity to speed up this method. And how to do this, we will talk below.
• And there is also a method of so-called dry salting. It is already clear from the name itself that the brine is not used at all in this method. Vegetables are sprinkled with salt and shifted with herbs. And it is clear that this is also not a very fast way. The readiness of the product can also be tasted after 3-4 days.

All methods use greens, garlic and pepper. And in order for the cucumbers to be crispy, a currant, oak leaf, root or horseradish leaf is added, which also helps to maintain the transparency of the brine and prevents the appearance of mold.

It is on the basis of this knowledge that we will salt, or rather “lightly salt” our fruits. Part of the quick recipes, or rather 7 options, and today we will consider 7 more, specifically, how they are salted in a saucepan - that is, in the most popular way. And there is another article that tells how to cook

In order not to be repeated, they will be voiced in the first recipe, and all subsequent recipes will reflect only the main essence of the ongoing process, without being distracted by details.

Hot crunchy cucumbers

The calculation is given for a three-liter pan. We will cook in a hot brine way.

We will need:

• cucumbers - 1.5 - 2 kg
• horseradish leaf - 1 - 2 pieces
• dill with umbrellas - 8 - 10 pcs
• currant leaves - 8 pcs
• oak leaves - 8 pcs (or cherry)
• tarragon (tarragon) - twig
• black peppercorns - 10 pcs
• allspice - 3 - 4 pcs
• hot chilli pepper - to taste
• bay leaf - 2 - 3 pcs
• clove buds - 3 - 4 pcs
• garlic - 3 - 4 large cloves

For brine:

• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 1 tbsp. spoon

Preparation of ingredients

When you have been salting this or that vegetable for a long time, then you add all the ingredients “by eye”, especially not calculating the leaves in pieces, but the ingredients in kilograms and grams. Therefore, if you add one or two fruits, or a leaf of greenery more or less, then nothing bad will happen.

But prepare the brine in strict accordance with the recipe. For a given amount of vegetables, you may need a liter, one and a half, or two brine. Everything will depend on the volume of your pan, large or small fruits you will salt.

Therefore, calculate its amount yourself, but in strict accordance with the recipe and in compliance with all proportions.

1. Wash cucumbers and cut off the ends on both sides. Try to take fruits that are not very large in size, they have a thin skin, they themselves are juicy, with tasty tender pulp and dairy seeds. They are just perfect for pickling.

Sometimes large specimens are also salted, but it is better to salt them in cut form, for example, in the form of sticks, the size of a small specimen, or even a little less.

Pour them with cold water and leave for 30 - 60 minutes so that they are saturated with water and become more juicy. Cucumbers in their composition have a large percentage of water and after picking in hot weather they quickly lose it. Therefore, it is better to soak them before salting. Soaking time ranges from 30 minutes to 3 hours, depending on when the vegetables were harvested.

2. Prepare all the ingredients at once. Wash the leaves and let the water drain. If you use large stems of dill, then they need to be cut into fragments. It is desirable that the dill had an umbrella. As such, he had already gained his full strength. Seeds begin to set in it. And this means that he is almost ripe.

And such dill will give the necessary taste and aroma to our pickles. It is not necessary to feel sorry for it when salting. When you make a bookmark, you will need to layer them liberally.

You will feel how much to add. This intuition is already embedded in each of us in the genes. But I announced the approximate amount at the beginning of the chapter, as part of the ingredients.

3. Horseradish leaves are also cut into fragments. Sometimes its root is also used, this is also allowed. For the best effect, it is cut directly into the pan, also located in the lower layer, in the middle and in the upper layer.

Horseradish helps to keep all blanks well, and prevents souring, clouding of the brine and mold.

4. And in order for our fruits to be crispy, currant, oak and cherry leaves are added. Moreover, it is always desirable to add a currant leaf, it also gives a slightly tart flavor. But you can choose between oak and cherry, either one or the other is enough.

5. If there are no oak leaves, and you limited yourself to cherry ones, then add a sprig of tarragon, or as it is called tarragon in Asia. It will just give a taste, like from a barrel, and also allow them to remain elastic and crispy.

That's how much! How else! Each component is important for salting no less than the main component. And each performs its important function in this process. The main thing is to know and understand why this or that product is needed. And then you can easily choose the recipe to your liking.

6. Peel and cut the garlic into slices, so it will share its juice faster and better with all other ingredients. And my grandmother, when she was pickling, always cut garlic cloves right in the peel. Garlic is still young at this time, and the shell of the clove is still milky, soft. So she said that it gives an additional taste, and garlic savings.

I sometimes remember her advice, and do as she did. And sometimes I forget, and I clean the cloves from the skin. I wrote simply, suddenly you want to take the advice of my grandmother.

7. Prepare immediately pepper, we use three varieties of it - black, allspice and spicy chilli. Each of them, like the leaves, plays its own taste and “smell” role, so it is better if all of them are present in your recipe.

Capsicum comes in varying degrees of spiciness. You can add half a pod of a not very strong variety, or cut off only a 1 cm particle with scissors, and this will be quite enough. It should be remembered that the main bitterness is concentrated in the seeds, so try to clean them carefully.

Do this with gloves, because the juice can be absorbed into the skin for a long time. And God forbid to rub your eyes with such hands ...

I already know that my pepper is extremely hot, so I’ll add it just a 1 cm particle. If you don’t know the degree of sharpness of your pepper, then it’s better to add the same amount, don’t risk it.

If you didn’t have capsicum, then you can add a pinch - another red ground one.

8. Well, prepare all the leftover components so that you don’t accidentally forget anything.

Cooking

1. Put the first layer of cucumbers into the pan.

2. Put some greens and garlic on it.

3. Then again vegetables, and again garlic. Alternate in this way until one and the other is finished.

Don't overfill the pot. Expect that there will be more brine, which should completely cover all the contents. At the same time, he should not pour out of it.

4. Now let's deal with the brine. Pour water into a saucepan and bring it to a boil. Add salt and sugar, as well as all the spices, that is, a mixture of peppers, clove buds, bay leaf.

Allow the liquid to boil and turn off. Then cover with a lid and let cool slightly.

5. Pour the contents of the pan with the resulting, slightly cooled brine.

6. Cover the top with a flat plate. She will play the role of oppression. A plate is needed of such a size that it completely covers all the fruits, so that they do not float up, but lie tightly to each other ..

7. Leave on the kitchen table, at room temperature overnight, for 10 - 12 hours. If our fruits are small, then by morning the smallest of them can be eaten.

Of course, they have not yet managed to gain strength, but they are already quite tasty. Eating them is fun and delicious!

And they will gain strength by the evening.

8. But in the morning, after taking the sample, the pan with the contents should be put in the refrigerator. The days are hot in summer, and if you leave them in the kitchen, they will slowly begin to turn sour. And by the next day they will already turn out pickled, not lightly salted.

That's basically the whole recipe. Prepare and try. Hope you enjoy the recipe.

Pickled cucumbers with vodka in a saucepan in a quick way

Very tasty and crispy, these green vegetables are obtained when vodka is added to the marinade. And here is one of those recipes.

We will need:

• cucumbers - 1.5 - 2 kg
• fragrant herbs (dill, tarragon)
• leaves (currant, horseradish, cherry or oak)
• black pepper - 10 peas
• allspice - 3 - 4 peas
• clove bud - 3 - 4 pcs
• garlic - 2 - 3 cloves

For filling:

• water - 1 liter
• salt - 1 tbsp. spoon with slide
• grape vinegar - 1 tbsp. spoon
• vodka - 2 tbsp. spoons

Cooking:

1. Wash the vegetables and pour cold water for 30 - 40 minutes, and if they are collected the day before, then soak for 3 - 4 hours. Do not cut off the tips yet.

As you soak them, you can estimate how much filling you will need. To do this, put the fruits in a saucepan and pour them with the right amount of water so that it covers all the fruits. Then measure its volume with half a liter jars. And if you need more than a liter of brine, then proportionally increase the amount of salt and other components.

2. After the fruits are saturated with water and become dense and elastic, cut off the tips from both sides. Sometimes they ask "is it possible not to cut off the ends." Can. But in that case, the salting time will increase slightly.

3. Wash all the greens, and peel the garlic and cut into slices.

Vary the amount of greens yourself. For each green layer there should be dill, about a couple of umbrellas or twigs, two currant leaves, 3 cherry or two oak, a small tarragon sprig.

There should be at least three green layers in total.

Put half of the garlic and pepper in the middle.

4. Put cucumbers and herbs in layers in a saucepan.

5. Prepare the brine. To do this, boil water, add salt to it. Then let it cool and pour vinegar and vodka into the slightly cooled filling.

6. Cover the contents with a plate, it will be like oppression. Leave at room temperature for 12 hours. Then refrigerate and store there.

As a rule, such an appetizer is ready in 12 hours. But they gain the most taste on the second - third day.

They keep well and for a long time! But they should be stored in the refrigerator.

Sliced ​​pickled cucumbers with dry mustard

According to this recipe, they can be prepared for the winter, or you can simply cook them to eat.

We will need:

• cucumbers - 1 kg
• sugar - 1/4 cup
• butter - 1/4 cup
• vinegar 9% - 2 tbsp. spoons
• garlic - 1 - 2 cloves
• dill - 0.5 bunch
• dry mustard - 0.5 tbsp. spoons
• ground black pepper - a pinch
• ground red pepper - a pinch
• salt - 0.5 tbsp. spoons

Cooking:

1. Wash small fruits and cut off the ends. Cut into 4 - 6 pieces. Place in a small saucepan or bowl.

2. Chop the dill as finely as possible. If the branches are rough, then it is better to cut them. You can also chop the garlic, you can do this using a press. Or you can just chop it up. Do as you please.

3. Put all the ingredients in a saucepan to our vegetable, and mix everything.

4. Leave to infuse for 3 hours, periodically stirring the contents with a spoon. Juice will stand out. This is good, in this juice our "beauties" will salt.

5. After they are slightly salted and the juice is released, close the pan with a lid and refrigerate for an hour.

6. Serve to the table and treat your family with a delicious snack. I like to decorate such an appetizer with circles of red bell pepper.

Or, together with pepper, add pieces of cheese. M…m…mmm… Yummy!

You can store this snack in the refrigerator for 4-6 days. But they are better and tastier, of course, fresh. And, as a rule, until these days, the snack is not stale.

Get ready to serve it for lunch and dinner, and washes for someone for breakfast ...

Video on how to quickly pickle cucumbers in a saucepan in 24 hours

And this is another one of the salting recipes. This time in video form. This is so that you, dear readers, can see everything with your own eyes.

How to lay out greens and cucumbers, how to pour brine, how to cover with oppression. Of course, there is nothing difficult in this. But suddenly someone for the first time in his life decided to salt them. And in this case, he will certainly have questions.

And in order to quickly find answers to them, this video will just help.

In the afterword to the description of the recipe, it was said that the vegetables would be ready in 24 hours. But I think that they will be super-tasty by then. In general, they can be crunched after 12-14 hours, or at least take a sample.

For some reason, you always want to take a sample as soon as possible. And I can even guess why. Probably because the first, and even trial ones, are always the most delicious.

So cook from and according to this recipe, and crunch them to your health. And don't forget to subscribe to our YouTube channel. It was created especially for you, dear friends. To not only write recipes, but also show you the whole process live. And don't forget to hit the bell so you don't miss anything new!

Daily crispy cucumbers on mineral water - cold way

Another brine option, according to which our vegetable can be “salted”, is a cold method. But unlike just the cold method, this option is much faster to prepare. In just 24 hours, our preparations will delight us with their wonderful taste.

And the secret is that we will use not ordinary water as a liquid, but mineral water, and besides, with gas. Gas bubbles quite easily and quickly penetrate the structure of the fruit, and after a day a delicious crispy snack can be served at the table.

We will need:

• cucumbers - 1.5 - 2 kg
• mineral water with gas - 1.5 liters
• dill - 2 bunches
• garlic - 8 - 10 cloves
• salt - 3 tbsp. spoons

All! No other herbs, spices or peppers. A minimum of everything, and a maximum of taste!

Cooking:

1. Pour mineral sparkling water into a jar or jug. Pour salt into it. The calculation of salt should be as follows - for half a liter of water 1 tbsp. a spoonful of salt. That is, for 1.5 liters of water, we must add 3 tbsp. spoons of salt.

Use coarse salt. And if there is sea salt, then it will be just wonderful.

Mix water with salt and leave to dissolve.

2. Wash the fruits and cut off the ends on both sides.

3. Put 1 bunch of dill on the bottom of the pan, right with the branches. You can only cut it into two parts for convenience.

4. Wash and crush the garlic cloves on the board with the back of a knife. It is not necessary to clean it. We will lay it out right in the peel.

Spread half of the garlic over the dill.

5. Then spread out all the cucumbers tightly on top.

6. Put garlic on them again, and cover everything with the remaining bunch of dill, which is also cut into two or three parts.

7. Once again, stir the salt in the mineral water, and pour the contents of the pan with it.

8. Cover with a lid and let stand at room temperature for 6 - 8 hours. Then put in the refrigerator for another 16 - 18 hours.

After the allotted time, get our crispy pleasure and serve it to the table. Despite the fact that the salting method was cold, thanks to the mineral water, we got the finished result in just a day. And if there was ordinary water, then you would only have to try them - on the third day of commercials.

Bubbles of gas and salt coped with their task quickly and perfectly. For which they are very grateful!)

Recipe with garlic and soy sauce

This recipe is very unusual, interesting and incredibly tasty. It will take exactly a day for the crispy vegetables to become completely ready for use.

We will need:

• cucumbers - 1 kg
• garlic 2 cloves
• soy sauce - 2 tbsp. spoons
• apple cider vinegar - 50 ml
• hot capsicum - 0.5 pcs
• vegetable oil - 2 tbsp. spoons
• salt - 4 tbsp. spoons (no slide)
• sugar - 3.5 tbsp. spoons
• water - 800 ml

Cooking:

1. Wash the fruits and cut into 4 parts, without cutting to the end from the side of the tail about one and a half - two centimeters.

Transfer them to a bowl and sprinkle with salt. Mix with your hands and leave for 40 minutes so that they are slightly salted on the outside and inside, and let the juice flow.

2. Pour 2 incomplete spoons of salt and all sugar and vinegar into cold water. Stir and leave to dissolve all the crystals.

3. Cut the garlic cloves into two halves.

4. Cut hot capsicum into rings. Use a copy that is not very sharp, otherwise the finished product will turn out to be too sharp. And it will be hard to eat.

Take part of the pepper without seeds, or clean the seeds. They just contain the main bitterness.

5. Drain the juice from the vegetables. We no longer need him. Together with nm, we merged all the excess salt.

6. Heat the oil in a frying pan, put the chopped pieces of pepper into it, mix and immediately turn off the heat.

7. Pour boiling oil, with pepper located there, our fruits and mix. We try to do it carefully so as not to break our beauty.

8. Pour in soy sauce, add garlic. And mix gently again.

9. Pour in the mixed brine. Leave for salting at room temperature for a day. During this time, mix the contents several times.

A day later, a fragrant crispy snack with soy sauce is ready. You can taste, eat and enjoy!

Snack cucumbers in tomato sauce

In almost all the recipes offered today, you can put tomatoes together with our today's heroes. But you need to know that the tomatoes will take a little longer to pickle.

I don’t want to repeat myself and describe the same recipes, but with the addition of tomatoes. Therefore, we will prepare cucumbers not with whole tomatoes, but with twisted ones, that is, with tomato juice.

I already have a recipe that we canned. Preparing for the winter is always good! And why not use a faster method and not waiting for winter, when we open the treasured jar, eat such yummy a day after cooking ?!

And so, let's get started. We must have a very tasty snack.

We will need:

• cucumbers - 1.5 kg
• tomato juice - 1.5 liters
• garlic - 6 cloves
• dill - bunch
• tarragon - 2 sprigs
• salt - 3 tbsp. spoons

Cooking:

1. We probably don't have tomato juice, so let's make it. To do this, wash the tomatoes and twist them in a meat grinder, or chop with a blender. As is already clear from the composition of the ingredients, we need 1.5 liters of juice.

We twist, measure the desired volume and, pouring the juice into the pan, set aside for now.

2. Wash the fruits and cut off the ends on both sides. You can leave them as a whole, or you can cut into two halves.

3. Peel and cut the garlic into thin slices. Dill cut into two - three parts. And if the stems are large, then you can cut them smaller. So that it is convenient to put in a pan.

4. Put the pot of tomato juice on the fire and bring to a boil. Add salt and mix.

5. In the meantime, the juice boils, put greens, garlic and cucumbers in layers in a saucepan.

6. Pour the contents with boiling juice and leave to cool and salt for 10 - 12 hours.

7. After the allotted time, you can already try them. And keep what you have not tried in the refrigerator. After another 12 hours, our crunchy treat will gain even more strength and taste. And it will be even more pleasant and tasty to eat it.

Here is such a very simple recipe, in principle, like all the others. “Salting” your favorite vegetable in any way is very, very simple. The main thing is not to shift, and not to add salt, and everything else is options and variations.

So feel free to get down to business, salt, eat and crunch to your health.

And in conclusion, a few key points.

How to pickle cucumbers to make them tasty and crispy

• be sure to soak cucumbers in cold water before pickling. It is desirable that the water is filtered or spring
• soaking time can be from 30 minutes to 3 - 4 hours, depending on how long ago you harvested
• you should not salt those fruits that have lain without action and out of the refrigerator for more than two days, it will be difficult to make them crispy
• do not use too small or too large fruits for pickling. Both those and others will quickly become soft, so the crunch and taste from them will no longer wait.
  

  try to salt beautiful fruits. Uneven, hooked, yellow - discourage appetite, and do not want to eat them. Any product should already visually inspire appetite!

• be sure to try the tip of the vegetable from the “butt” side, it should not be bitter. Bitterness during salting will not go anywhere, and will surely spoil your sensations from using such a product.
• before salting, be sure to cut off both tips from the fruit. This is necessary for quick salting. Through the slices, the brine will quickly penetrate into the pulp.
• there are ways in which the cucumber is still pierced in several places with a toothpick and even with a knife. This is done when they want to achieve a faster result. But this is at the discretion of everyone. I don't use this method
• in order for the finished product to be crispy, you need to use oak, cherry and currant leaves for the marinade. For the same purposes, a little vodka is added to the brine.

• tarragon is used to get the taste of barrel fruits
• in order for the fruits not to turn sour and moldy for a long time, horseradish leaves and root are added. Dry mustard serves the same purpose.
• add anise for aroma and taste
• in order for the taste and aroma of the finished product to be more saturated, the greens must be fresh and green, and in no case withered, lethargic and old
• the denser the fruits are to each other during salting, the better the salting process occurs. Therefore, not too heavy oppression is used to press all the fruits, and so that they scatter throughout the brine. As a rule, I simply cover them with a flat plate of the appropriate size.
• for salting it is better to use coarse salt, you can use sea salt. It is not advisable to use fine salt "Extra" and it is completely undesirable - iodized
• so that the color of vegetables remains green during salting, they are first doused with boiling water and then immediately dipped in cold water

And yet, they say that the most crispy cucumbers are obtained, collected on the new moon, or in the first quarter of the moon.

These are not too tricky, but very useful tips. I think that you will find something useful for yourself from today's article. Someone advice, someone recipe. And someone will need both!

And if you found today's article really useful for yourself, then share it with your friends by clicking on the social network buttons. For me, this will mean your support. For which I want to say in advance to everyone “THANK YOU VERY MUCH!”

And to everyone who crunches already pickled cucumbers

Bon appetit!

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 all those present 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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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

Many people think that fast cannot be tasty. And they are extremely mistaken. For example, you can whip up delicious lightly salted cucumbers. After a while, depending on the method of salting, you will be able to enjoy a crispy delicacy that no one can resist.

Earlier, we learned that cucumbers can be salted in several ways - in a jar, in a saucepan, and even. Today we will discuss in detail the preparation of snacks in brine. As you know, this method is divided into 2 types - cold and hot pouring. Each of them has its own advantages and is good in its own way. I love both and just alternate cooking options so that loved ones do not get bored.

To complement the brine with bright flavors, some add an apple, leaves of fruit bushes, lemon, aromatic and spicy herbs. But even classic recipes are very good. The main thing to achieve the perfect result, you need to be guided by several rules:

1. Banks must be sterilized before use. Otherwise, you run the risk of getting a quickly perishable product, and this is at best. At worst, it can be harmful to health. Any container in which you are going to cook should be perfectly clean.

2. Cucumbers for low-salting are better to choose pickling varieties. They are easy to identify by the presence of frequent small pimples. They also have firm flesh and thin skin. Soft and watery specimens will not work.

3. Don't go overboard with salt. If you think that the more salt you add, the faster the dish will be ready, then you are mistaken. An excess of this ingredient can soften the structure of the vegetable. Especially if you chose fine salt for this. Need a big one!

In addition, there are many other aspects that will help you succeed. We will discuss them below.

When the desire to feast on your favorite snack unexpectedly grabbed by the throat, and it’s worth waiting for the usual light-salted no less than 12 hours later - don’t worry! I will introduce you to an extra quick recipe that will allow you to satisfy your desire in a couple of hours.

Despite the speed of preparation, they are very tasty and fragrant. You prepare them and you will understand everything.

Ingredients:

1. 1.5 kilograms of young strong small cucumbers;
2. 1 bay leaf;
3. 1 bunch of dill;
4. about 1 dessert spoon of coriander seeds;
5. 5 cloves of garlic;
6. 1 red hot pepper;
7. 1 tablespoon with a slide of coarse salt;
8. 30 grams of sand;
9. 2 cellophane bags.

Cucumbers choose elastic and dense. It is advisable to select pickling varieties for this. If you are armed with sluggish vegetables, then it is better to initially soak them for 6-8 hours in ice water.

They need to be washed, cut off the ends and dried on a napkin.

The size of the vegetables depends on how soon you intend to pickle them. If your plans include eating them after 2-3 hours, then it is better to divide them into halves or even circles. Whole cucumbers are best marinated for about 12 hours to achieve perfect salting.

We're going to enjoy a snack in a couple of hours, so we'll cut them in half. Put the cucumbers in a bag. Add chopped dill to them. I use both greens and stems.

Prepare spices for pickling. To do this, combine salt with sugar in a small bowl. Grind the coriander lightly in a mortar. Rinse not into flour, but to a state of depression. We do this to give coriander the opportunity to reveal its fragrant possibilities to the fullest.

Add it to the mixture of salt and sand. Grind the lavrushka a little with your hands and send it there.

Now you need to send chopped garlic and chili peppers to a bag of vegetables. Sprinkle spice mixture on top.

Seal the bag and shake gently so that the ingredients thoroughly cover each cucumber.

If you are using a regular packing bag, then it is better to put on another one so as not to lose the juice secreted by the cucumbers. Its leakage will not only cause inconvenience to the refrigerator, but will also affect the quality of salting, because its presence is important in this matter.

Leave a bag of light salt on the table for half an hour.

Then send them to the refrigerator for 2-3 hours. After this time, it will be possible to take a sample.

It turns out incredibly tasty and fragrant cucumbers, which are easy to prepare and quickly serve. I serve such cucumbers more often with a vegetable or cereal side dish, as well as with meat. But even if you put only a plate of cucumbers on the table, it will not last long - they will be snatched up in an instant.

Lightly salted cucumbers in a bag with garlic and dill

These cucumbers are prepared in the shortest possible time and they turn out well. All you need is fresh young cucumbers, spices, garlic and dill.

Remember that an excess of garlic can adversely affect the crunch of cucumbers. Therefore, for one and a half kilograms of vegetables, 2-3 large or 5 medium slices are enough.

Required Ingredients:

1. 1.5 kilograms of small cucumbers;
2. 2 cloves of garlic;
3. 1 lavrushka;
4. 5 peppercorns;
5. 1 dessert spoon of whole coriander peas;
6. 1 bunch of dill;
7. 3 currant leaves;
8. 30 grams of granulated sugar;
9. 2 tablespoons coarse salt.

Salt for low-salting cucumbers is better to use large. Fine salt can adversely affect the structure of a lightly salted vegetable. It can soften and become loose.

In order for salt and seasonings to saturate vegetables faster, remove their tails by just a couple of centimeters.

At the end of the preparation of the snack, we will also need 2 plastic bags. Insert the first into the other and put cucumbers in it. A double layer will help to avoid leakage of the secreted juice, which is necessary for pickling cucumbers.

Pour salt, sand, coriander, peppercorns, a chopped bunch of greens, lavrushka, currant leaves and chopped garlic in a convenient way there.

Tie both packages tightly and shake, actively distributing the spices over the cucumbers. Leave cucumbers on the table for 2-3 hours.

After the specified time, remove the bag in the cold for another 8 hours. Then you can try whether our snack was carefully marinated.

You will feel the aroma as soon as you open the package. Cucumbers have acquired a yellowish tint, which means they are ready.

I can already hear that delicious crunch! Bon appetit!

How to pickle cucumbers with cold mineral water (recipe for crispy salted cucumbers)

I consider this recipe one of the fastest and most versatile. Therefore, once a week, this snack consistently appears on the table. We eat it just like that, and in addition to the side dish. Especially, cucumbers are delicious with mashed potatoes.

Ingredients:

1. 1 kilogram of cucumbers;
2. coarse sea salt - 3 tablespoons without a slide;
3. 1 liter of carbonated mineral water;
4. dill - 1 bunch;
5. 5 medium cloves of garlic.

Wash the cucumbers and cut off the ends.

With a jug of mineral water, put salt. This is where sparkling water is important. Because the presence of bubbles directly affects the crunch of cucumbers. This is my secret ingredient that I share with you.

Salt, in turn, also requires proper selection. It must be large. Finely ground iodized salt can adversely affect the elasticity of the vegetable.

Stir the solution and leave alone while other ingredients are prepared.

Crush the garlic with a knife, unpeeled. Coarsely chop the dill together with the stems and lay half on the bottom of the dish. In this case, we took an enameled saucepan.

Add half of the crushed garlic to it.

Cucumbers will lay down in a dense layer on a fragrant pillow. They need to be slightly crushed, without injuring the fruits.

Top them with the rest of the dill and garlic. Stir the water in the jug again and pour over the cucumbers. If there is not enough liquid, just add more.

Cover this whole beautiful green composition in carbonated brine with a lid and put it in the refrigerator for a day. Within 24 hours you will get a unique opportunity to enjoy the harmonious taste of cucumbers.

I love this delicacy for the versatility of eating. They can be successfully harmonized with other dishes and simply palmed off to children as a replacement for their favorite chips.

Crispy lightly salted cucumbers with hot pickle

The main advantage of the hot method over the cold one is faster cooking times. Boiling water boils most of the vegetable, which provides extra pickling. As a result, we get the most delicate cucumbers with a refined and piquant taste.

We have already considered many recipes for hot brine. This time I will introduce you to the original salting method. We will salt them in alliance with apples. This will give the vegetables a light dessert note.

Ingredients:

1. 1 kilogram of pickled cucumbers;
2. 2-3 medium apples;
3. 1 bunch of fresh dill;
4. a couple of leaves of a currant bush;
5. 1.5 tablespoons of salt without a slide;
6. 3 cloves of garlic;
7. 1 liter of water.

Rinse dill and leaves and divide into 2 parts. We already know what it's for. Namely, the first will lie on the bottom of the dishes, and the second will cover the cucumbers.

Wash cucumbers and soak in ice water for several hours. Better to do it at night.

Spread cucumbers tightly on a pillow of herbs. Arrange apples on the second layer of herbs, previously washed and cut into slices. Add garlic.

Pour 1 liter of water into a saucepan, bring to a boil and dissolve the salt. Pour a container with cucumbers and apples with this solution. After you need to cover with a lid and leave for 5-6 hours. For another 8 hours, the dishes must be put in the cold.

In the morning you can try your result. In this case, you can eat cucumbers and apples. The taste is indescribable. Better try it yourself.

How to cook crispy lightly salted cucumbers at home with cold brine

As we have already said, there are two ways to pickle with brine - cold and hot. We'll talk about hot later, but we'll discuss cold right now.

I love this recipe because cucumbers after such pickling look like from the picture. Cold water energizes them, preserves useful microelements and natural taste. They turn out incredibly tasty and crispy.

Also, this method seems to me to be the safest, as there is no need to deal with high temperatures. My family loves this yummy and every time they ask for more. Try it too, you won't regret it!

Ingredients:

1. pea pepper - 4 pieces;
2. sprigs of dill along with trunks;
3. 4 cloves of garlic;
4. horseradish leaves;
5. 1 liter of cold water;
6. 2 tablespoons of salt.

For cooking, you can take any deep container. In this case, we will use the pan.

Note! If you are also going to cook a snack in a saucepan, then take its choice seriously. Utensils must be stainless steel or enamelled. Containers with chips and cracks will not work.

Cucumbers, especially if they have lain plucked from a bush for more than 3 days, must be poured with very cold water for several hours. As the fluid warms up to room temperature, it needs to be changed.

Tear dill and horseradish with your hands into large pieces. Chop the garlic with medium sticks, it is better not to pass through the press. In general, we can not grind all these ingredients. But by doing this, we give them the opportunity to fully reveal their fragrant charms in the brine and the cucumbers will be saturated with them faster.

Divide dill, horseradish and garlic into two parts. The first will lie at the bottom of the jar, nourishing the fruits from below, and the second will cover the vegetables and saturate them from above. Thus, we will get a richer taste in a short time.

In a dry and clean saucepan, at the bottom, lay the first part of the herbs and garlic. Then spread the cucumbers tightly and again cover with herbs and garlic. Sprinkle the composition with peppercorns on top. If desired, you can add currant leaves.

We proceed to the preparation of the brine. In a liter of cold mineral water (you can use regular filtered water), completely dissolve the salt. Pour the resulting liquid into the pan and put it in a cold room for a day.

If the cucumbers stand a little longer than the allotted time, they will become more salty and saturated. Therefore, if you prefer this way, you can let it brew a little more.

The snack is very crispy and tasty. By the way, the garlic is also marinated and you can eat it. Try it!

Delicious cucumbers in brine with garlic and dill

It is no secret that garlic and dill give a special flavor to this delicacy. These two ingredients are very common in recipes. You can, of course, do without them, but when these products are present in the bank, it turns out tastier.

Boiling water reveals the special aroma of dill and garlic, so we will consider this recipe in hot brine. Such cucumbers are more tender and spicy, with a light and alluring crunch. And the lemon present in the brine will provide a unique sourness.

Ingredients:

1. 1 kilogram of dense medium cucumbers;
2. 2 caps and 2 bunches of dill;
3. 4 cloves of garlic;
4. 1 lemon (recommended)
5. 4 peppercorns (allspice or black);
6. 2 tablespoons of salt;
7. 1 teaspoon of granulated sugar;
8. 1 liter of water

Rinse cucumbers and pour over ice water. Leave alone for 3-4 hours. Then drain the liquid, dry the vegetables with a towel and cut the cucumbers into slices.

Wash and dry all plants for marinade. Put a bunch and 1 cap of dill, 2 cloves of chopped garlic on the bottom of a sterilized jar. Arrange cucumbers horizontally on top. Between them and along the walls of the container put sliced ​​\u200b\u200blemon. Sprinkle peppercorns on top. Optionally, you can add some cilantro seeds.

Cover all this beauty with the remaining herbs and garlic. In the meantime, place a pot with a liter of water on the stove and wait for it to boil. Dissolve salt and sugar there. Immediately after boiling, pour the jar with brine.

Cover with a lid and leave to cool. After that, the dishes for the night should be taken to the basement or put in the refrigerator. The next morning you can take the first sample.

If it seemed to you that the cucumbers were not salted enough yet, then you can leave them alone for a few more hours.

So, in a short time you can get wonderful and delicious little salt. I cook this recipe very often. Try it too!

Crispy cucumbers in brine. How much brine is needed for 1 liter?

Many people love this dish for its pronounced crunch and juiciness. If you fall into this category, then this recipe is for you. Brine in cold water has the properties, just the same, of saturating vegetables with a crunch.

We will prepare cucumbers, this time on carbonated mineral water, which will add even more crunchiness and flavor. Any highly carbonated water is suitable for this and you need to use it immediately after opening the bottle so as not to lose a dose of gases that is valuable to us. Let's prepare food in 1 liter jars to eat everything at once. After all, the line between salted and simply pickled cucumbers is very thin, and after a few hours they change their status.

Ingredients:

1. 300-500 grams of small fresh cucumbers;
2. 2 currant leaves;
3. a small branch of cherry with leaves;
4. horseradish root (you can leaves);
5. 3 peas of allspice or black pepper;
6. 1 tablespoon of salt;
7. 300-500 grams of soda.

Usually, for a liter jar tightly packed with cucumbers, there is about a glass of water. If the jar is not completely filled, then more liquid is needed. Prepare 500 milliliters. If the brine remains, no big deal. If it's not enough, you can just add water..

Soak cucumbers for several hours in cold water. Then dry and remove the buttocks. If you are preparing large fruits, then they need to be divided into halves or into several parts, depending on the size.

Rinse and sterilize the jar in a convenient way. Cut the horseradish root into pieces, break the twig in half, and tear the leaves into 2 parts. Put the first part of these ingredients at the bottom of a glass jar. Squeeze cucumbers on top. Place the remaining ingredients for the marinade, except for the salt, on top.

Dissolve salt in water, mixing as thoroughly as possible so that no crystals remain. Fill the jar to the top so that the liquid level covers the entire contents of the dish. Cover with a nylon lid and put in the cold for a day.

The next day, you can already call the family to the table, meeting them with crispy cucumbers. You can eat them with any side dish. But they are especially good with potatoes and herbs! Bon appetit!

Video on how to cook cucumbers in brine

You can talk about salted cucumbers for a very long time. Every home loves this delicacy. It can be eaten by absolutely all family members, including children. The aroma of malosol not only incites a healthy appetite, but also perfectly removes hunger.

You can combine the dish with anything. It can be barbecue, mashed potatoes, pasta and much more. Even in its pure form, it scatters off the table faster than chips or seeds.

Check out other canning recipes:

• The skin should be with pimples and black spikes.
• Yellowish and overgrown cucumbers are not suitable for this pickling method.
• It is better to try cucumbers so that they are not bitter. Bitter ones are also not used!
• The skins should be tight. Then the cucumbers will turn out crispy.
• Water for salting is best spring. If you are in the city, then use bottled water or mineral water. It can also be boiled and filtered through a charcoal filter to purify and improve the taste of water.
• Be sure to soak the cucumbers for at least 3 hours. Thus, the cucumbers will become stronger and more elastic. This will be reflected in the finished crunch.
• Before laying cucumbers, glass jars should be soaked in a solution of soda, then washed very thoroughly with warm water and soap. Rinse thoroughly and pour over with boiling water. Dry.
• For sterilization, jars can be calcined in the oven at a temperature of 110 degrees. Or boil them together with lids for 10-15 minutes. Lids are sterilized only in boiling water.
• Large cucumbers are placed on the bottom, if they are very large, then vertically. On top are small cucumbers. All cucumbers are laid as close as possible to each other. Spices are placed on the bottom, you can put them between the layers of cucumbers. After pouring the brine, cucumbers should be covered with currant and horseradish leaves.
• Use rock salt. Using fine, there is a high probability of spoiling the cucumbers, and they will turn out soft. And this is contrary to our recipe! 50-60 g of salt is usually put into 1 liter of water. This is approximately 2–2.5 tbsp. salt. The brine can be cold or hot. If vinegar is used, then hot is a must, but then pickled cucumbers will turn out already.

Did you like the recipes? Be sure to share them on social networks so as not to lose. When the time comes and you try them in practice, tell us about your successes. Your opinion and experience is very important to us! Thank you for your attention. Until new, tasty and healthy meetings!