A quick recipe for lightly salted cucumbers. Lightly salted cucumbers: three quick recipes and cooking tricks

Pickles are prepared using a special technology that eliminates the use of vinegar and sugar. As a result, vegetables acquire a unique taste, especially if they are pickled in barrels. But not every house has a cellar that allows you to put a tub of pickles. Many housewives, trying to feed loved ones with such a snack, are looking for an opportunity to prepare it quickly and in small quantities, so that it is possible to store it for some time in the refrigerator. Instant pickles are different from barrel pickles, but they are even less similar to pickled ones. The taste of this vegetable snack is unique, and it makes sense to try it at least once. Moreover, a number of Russian cuisine dishes require the use of salted rather than pickled vegetables.

Cooking features

Many housewives know how to pickle cucumbers. Many have learned to make lightly salted cucumbers in a quick way. But the technology for preparing pickled cucumbers has significant differences. It requires keeping cucumbers for a long time at room temperature in order to ferment them. Natural fermentation subsequently allows cucumbers to be stored in a cool room or refrigerator for quite a long time. Rolled up in jars, you can even keep them in a cool basement until spring. Pickling cucumbers in a quick way has a number of nuances, knowing which even an inexperienced cook can cope with the task.

Select medium-sized and dense cucumbers for quick pickling. Pimpled ones are preferable - they have thin skin, they salt out faster.
Before cooking, cucumbers must be soaked for 2-3 hours in cold water. This will keep them crunchy and make them more susceptible to brining.
To ensure that the cucumbers are salted but not rotten, they should be washed thoroughly, one at a time.
In the process of pickling cucumbers, organic acids are formed. Some materials, when reacting with them, create harmful substances. These materials include aluminum, so containers of them are not used for pickling cucumbers. Enameled pans, glass and ceramic molds, and jars are suitable. Moreover, gourmets claim that cucumbers pickled in a pan and a jar do not have the same taste.
To speed up pickling, place 2-3 pickled cucumbers in a jar or pan with fresh cucumbers. Their presence speeds up the fermentation process.
You can pickle cucumbers hot or cold. If the cold method is chosen, the salt must first be dissolved in water, then pour the brine over the cucumbers. In this case, the sediment formed at the bottom is not used. If you first pour salt on the cucumbers and then pour in water, they will not ferment, but will rot. It is better to take water for cold salting from spring, mineral water, or at least passed through a filter, rather than taken directly from the tap.
It is necessary to place a bowl or basin under the container with cucumbers during fermentation, as foam may form and overflow over the edges.
The warmer the air in the room, the faster the cucumbers pickle.

The shelf life of instant pickles depends on storage conditions. Hermetically sealed, they can last for several months in a cool room. In a saucepan or jar under a plastic lid, they can only be stored in the refrigerator and for no more than a month.

Recipe for quick hot pickling of cucumbers

cucumbers - 1 kg;
garlic - 5 cloves;
water - 1 l;
salt - 40 g;
dill - 2 umbrellas;
horseradish leaves - 2 pcs.;
currant leaves, cherry leaves (optional) - 2 pcs.

Cooking method:

Wash the cucumbers thoroughly, cut off their ends, place in a bowl or pan, cover with cold water, and leave for 1-2 hours.
Cut the garlic into slices.
At the bottom of the pan or other container in which you plan to pickle the cucumbers, place a horseradish leaf torn by hand, a dill umbrella disassembled into small “bouquets,” and a currant and cherry leaf.
Place the cucumbers on the spices, sprinkling them with garlic slices.
Cover with remaining spices.
Boil water, add salt to it, boil for 2-3 minutes until the salt is completely dissolved.
Pour the hot marinade over the cucumbers. Cover with a plate and place a jar filled with water on top.
After 3 hours, the jar can be removed, but it is better to leave the plate - it will not allow the cucumbers to float to the surface.
Leave the cucumbers in a warm room for a day.

In a day, hot-salted cucumbers will be ready to eat. If you are not ready to eat them all at once, put them in the refrigerator - they will not spoil there for at least 2 weeks, but they can last longer, up to a month.

Quick cold pickling of cucumbers

cucumbers - 2 kg;
bell pepper - 0.4 kg;
garlic - 4 cloves;
dill umbrellas - 100 g;
water - 2 l;
salt - 150 g;
black currant leaves - 2 pcs.;
cherry leaves - 4 pcs.;
hot capsicum (optional) - to taste;
pickled cucumbers (optional) - 2–3 pcs.

Cooking method:

Wash the cucumbers and cut off the ends. Soak the fruits for 2-3 hours in cold water.
Wash the bell peppers, remove the seeds and stems. Cut the vegetables into large pieces, dividing each fruit into 4-6 parts with a knife.
Cut the garlic into slices.
Rub the dill between your palms to separate the seeds - only these are needed for pickling cucumbers.
At the bottom of a saucepan or other dish used for pickling vegetables, pour half of the dill, place 2 cherry leaves and a currant leaf. Put 4-6 pieces of bell pepper, 1-2 hot rings.
Lay out fresh cucumbers, placing a few pickled ones between them.
Sprinkle with garlic and dill, place the remaining pieces of sweet pepper and fruit leaves on top.
Add salt to the water and stir thoroughly.
Pour the marinade over the cucumbers, avoiding any cloudy sediment.
Leave in a warm room for 2-3 days: if you added pickles, pickling will occur in 2 days, otherwise you will have to wait three days.
Place the container of pickles in the refrigerator and use them as needed.

You can pickle cucumbers according to this recipe in the refrigerator, but then they will be ready no earlier than in a week, and will have a slightly different taste.

Recipe for quick pickling of cucumbers in jars

Composition (per 3 l):

cucumbers - 1.8 kg;
water - 2 l;
garlic - 10 cloves;
salt - 150 g;
horseradish - 1 leaf;
currant leaves - 2 pcs.;
cherry leaves - 2 pcs.;
black peppercorns - 5 pcs.

Cooking method:

Wash the cucumbers, soak for 2 hours in cold water, after cutting off the ends.
Wash the jar with soda. If you plan to store cucumbers for a long time, the jar should be sterilized.
Add pepper and garlic cloves to the bottom of the jar, place a currant and cherry leaf, and half a horseradish leaf.
Place the cucumbers tightly in a jar, cover with fruit leaves, and place a horseradish leaf on top.
Dissolve salt in water, pour brine over cucumbers. A little brine may remain, it will no longer be needed.
Place the jar in a bowl and cover the top with a plastic lid. Leave for 4 days.

After the specified time, instant pickles are ready to eat. If you plan to store them longer, pour the brine into a saucepan and boil, skimming off the foam. Remove the top leaves, pour boiling water into the jar, drain it after 10–15 minutes, replacing it with hot brine. Roll up the jars, turn them over, cover with a blanket. After cooling, remove to a cool room and store as you would regular canned vegetables.

Instant pickles can be prepared for immediate use or for the winter. They can be added to rassolnik, solyanka and other dishes, or served as an independent snack.

At the very beginning of autumn, there comes a time in my family when fresh cucumbers are already a little boring, and it’s too early to open pickled ones. It's time for light salts, which both adults and children adore. Today I will tell you how to quickly and tasty pickle cucumbers at home in different ways: in a pan, in a jar and even in a bag.

Lightly salted cucumbers in a jar in brine

Lightly salted cucumbers are prepared quickly compared to classic pickling. There is no need to sterilize anything, roll it up and wait for the cold winter to open the jar.

Note to the owner! There are several ways to prepare delicious cucumbers: dry, cold and hot. The names speak for themselves. With the dry method, we use only salt and spices; with the cold method, we do not heat the brine; with the hot method, we season it with boiling water.

Prepare freshly salted cucumbers in a liter jar. You can pickle cucumbers in a container of any size, then multiply the amount of ingredients according to the size of your jar.

Ingredients for pickling per 1 liter jar:

Fresh cucumbers - to fill the jar;
Dill seeds in umbrellas – 1 piece;
Garlic – 2 cloves;
Rock salt – 1 tbsp.

Rinse the cucumbers and even soak them in cold water. Remove the butts and noses. Prepare the jar. Just rinse it with tap water, no need to invent extra work for yourself and sterilize it.

Garlic can be coarsely chopped to enhance its aroma. Sometimes the recipe even suggests grating it. Place garlic and dill umbrella at the bottom of the jar. Now it’s the turn of the cucumbers: place the vegetables in the jar vertically to evenly pickle the fruits.

Advice! Use pimply varieties of cucumbers. Size matters! Choose medium-sized fruits. Cucumbers that are too large will not be firm and will lose their characteristic lightly pickled crunch, while small ones are more suitable for pickling for the winter.

Pour salt into a jar filled to the top and pour boiling water over it. Don't worry, the jar won't crack. Close it with a nylon lid. It is very convenient to store such cucumbers in a jar with a twist.

The salt should dissolve, so after the jar has cooled, shake it well just in case. For pickling, cucumbers need 1 day.

On a note! For the first day, vegetables in brine can stand at room temperature. When the pickling is finished, store the cucumbers in the refrigerator. Due to the lack of vinegar in the recipe, the shelf life is only a couple of weeks, but they are unlikely to be left over the next day.

Instant lightly salted cucumbers with mustard

Mustard powder is also useful for quickly pickling cucumbers.

On a note! With the dry pickling method, cucumbers are pickled in their own juice and absorb more of the aroma of spices. It will take 2 days to prepare, but the result is worth the wait.

If you cook in the summer, then there is no such thing as too much greenery. Add finely chopped dill and parsley to the recipe. In winter, you can use frozen greens.

You will need:

Fresh cucumbers – 7-10 pcs;
Rock salt – 1 tbsp. with a slide;
Sugar – 1 tbsp;
Mustard powder – 0.5 tbsp;
Garlic – 4 cloves;
Vegetable oil.

Don't be surprised that there is sugar in the recipe. But it costs a little less than salt. Sweetness is needed to enhance the taste of mustard.

Prepare the vegetables, wash and trim on both sides. Cut lengthwise into 4 pieces and place in a bowl. Crush the garlic, chop it on a grater and grate each piece well. To infuse the cucumbers with garlic flavor, spread the spices with your hands. Add mustard, sugar, salt and herbs. For dressing, use a tablespoon of oil, stir and cover with a lid or film and leave in a cool place for 48 hours.

The spicy appetizer with mustard is ready. Your guests will appreciate the effort, but try it yourself before all the cucumbers are snapped up.

Instant pickles (not for winter)

There is a way to enjoy salted fruits for dinner. The fastest recipe.

Fresh cucumbers – 7-10 pieces;
Garlic – 5 cloves;
Rock salt – 1 tbsp;
Cloves – 2 pcs;
Peppercorns – 2 pcs;
Currant leaves – 2 pcs;
Horseradish (leaves, root) – 40 g.

Use a bag for pickling. I advise you to take oven bags as they are thick and the plastic clips will save you from constant tying and untying.

On a note! Do not pickle vegetables with butts. All harmful substances accumulate there. If you are using cucumbers grown in your own garden, you may not need to trim the ends.

The fastest recipe will not take more than 5 minutes to prepare. Place all the spices in a bag, cut the garlic into large pieces, and grate the horseradish root. The more horseradish you add, the spicier and crispier the result will be.

Salt and add spices. You can cut the cucumbers into 4 parts for a more even distribution of salt. Shake the bag well and close with a clip.

If you pickled cucumbers in the morning, you can safely open the package in the evening. These cucumbers are best served with boiled potatoes, chicken or meat. You can also use them to prepare Olivier salad and other salads.

On a note! You can pickle cucumbers in 5 minutes. In this case, you need to finely chop the vegetables and add all the spices. Place in a bag and shake well. Leave on the table for 5 minutes. That's it, the dish is ready. But the taste will be different; this option is more like a salad.

A quick way to pickle cucumbers with celery

Celery is the king of vegetables. It is useful from root tips to stem tips! Did you know that dishes with the addition of greens or celery root become lower in calories? Ladies, write down the recipe! The spicy taste is perfect for preparing an interesting snack.

How to pickle cucumbers in a tasty and quick way? We will need:

Fresh cucumbers – 1.5 kg;
Horseradish - 2 leaves;
Garlic – 5-6 cloves;
Rock salt – 3 tbsp;
Cherry leaves – 4 pcs;
Celery stalks – 70 g;
Greenery.

Advice! Iodized and sea salt are not suitable for salting. Use regular cookware. The fact is that iodine in salt reduces the ability of salt as a natural preservative. Have your cucumber jars exploded? Perhaps the salt is to blame.

Prepare the cucumbers by trimming the ends. Cut the leaves that you managed to find into pieces. If you can’t find cherries, then use currant or oak leaves.

Finely chop the celery greens and mix with garlic and herbs. Place the leaves on the bottom of the jar, and alternate the greens with cucumbers. When the jar is full, add salt and fill with cold water.

On a note! For the recipe for lightly salted cucumbers, do not pack the vegetables too tightly. For uniform pickling, there should be a small distance between the fruits.

There is no need to shake the jar, just cover it with a cloth or gauze and leave it in a dark place to sour for 3 days. In just a couple of days they will be on your plate.

Advice! Lightly salted cucumbers can also be cooked in a saucepan. If you have a plastic container, you can make a small portion to try. A week after pickling, the taste of lightly salted cucumbers will already be more reminiscent of the usual winter pickles, so it is better to cook in small portions.

It's better to see once than to hear 100 times! Watch a video on how to pickle cucumbers at home quickly and tasty in a jar, bag or pan:

All recipes do not require special skills. Even an inexperienced housewife can make freshly pickled cucumbers quickly. I wish you a delicious crunch in good company. Bon appetit!

Lightly salted cucumbers are a truly ancient Russian traditional dish. At every holiday, in almost any salad, for the first and second, in every significant recipe you can find these wonderful vegetables.

The housewives have tried so many things, so many experiments and so many recipes that there is not enough paper to write everything down. You need to focus on the most popular and tried and tested methods.

Most often, I am interested in making the cucumbers not only tasty and lightly salted, but also strong and crispy. If you follow all the salting rules and follow the recipes, then everything will work out.

On the menu today. Instant lightly salted cucumbers with garlic and herbs:

Using any of these recipes, the very next day you can enjoy extremely tasty lightly salted cucumbers - everyone at home will be stunned!

Instant lightly salted cucumbers with garlic and herbs in a jar: a classic recipe

This is a traditional recipe in a jar. Previously, they only cooked in it. Not everyone thought of the package. But there were jars a dime a dozen - all the canning, pickling and salting was done only in them.

Using this classic recipe, you can prepare lightly salted cucumbers very quickly. And not necessarily in the summer, but also in the winter (there is a lot of this stuff in stores now). Well, in the summer - they are their own, and therefore tastier! Prepared in 15-20 minutes. And after 2 days you can already eat these impeccable salty fruits.

Today we will prepare classic lightly salted cucumbers with garlic and herbs in a 3 liter jar. You can take both 1 and 2 liters - accordingly reducing the products, matching the proportions.

Ingredients

Cucumbers – half a kilogram (a little less, a little more – it doesn’t matter),
Garlic – 3-4 cloves,
Greens - a couple of leaves of currant, cherry,
Dill – 2 umbrellas,
Peppercorns – 5 peas,
Bay leaf – 1-2 pieces,
Coarse salt - a couple of tablespoons,
Sugar – 1 teaspoon,
Filtered water – 1 liter,
3 liter jar.

Recipe

The first step is to wash the fruits and dry them. Trim the ends. If the vegetables are a little “tired”, then they should be invigorated with very cold water. Let them stay in it for a while. Large fruits should be cut into halves or quarters.

You can place the whole greens (or, as I do, lightly chop them - this way they give juice faster) to the bottom of the jar.

Next, peel the garlic cloves and cut into slices. Place it in a jar. Pepper too.

And on top of this green-garlic “carpet” you place our cucumbers.

It's time to prepare the brine. To do this, boil water in a separate container, add salt and sugar. And let it boil for another 5 minutes - let it dissolve completely.

While still hot, quickly pour the brine into the jar with vegetables. (To prevent the jar from cracking, you need to scald it with slightly hot water or place a wet and cold towel underneath).

We don’t need to roll lightly salted cucumbers, since our task today is not to pickle them for the winter, but to make them lightly salted for immediate consumption. So, cover the top with gauze and place it in a cool, dark place.

After 2 days (I try it the next day), lightly salted cucumbers with garlic and instant herbs are ready for testing.

Eat as is or with a side dish – country-style potatoes are just right.

There is another way to pickle cucumbers in a jar - using the dry method (here it is clear that without water). Simply put all the ingredients, only crushed, into a jar. Divide the cucumbers in half and then into several more parts. Close the jar and shake for 3 minutes. Leave to soak for a couple of minutes and the dish is ready.

Thus, in 5 minutes we have fresh, lightly salted cucumbers ready - quickly and tasty.

It’s not bad to add such cucumbers to .

Instant lightly salted cucumbers with garlic and herbs in a bag: a quick recipe in 5 minutes

Quick recipe in 5 minutes

This recipe is similar to the previous one in a jar with dry salting. It is also called classic. Because it's simple.

In order to get ready-made lightly salted cucumbers within 5-10 minutes, you need to divide each vegetable into a larger number of parts. So that they can all salt evenly.

I do it differently and save the cucumbers whole.

Products

Cucumbers (fresh) – one kg.,
Garlic – 4 small cloves,
Greens - a bunch of dill and cilantro,
Salt - one tablespoon,
Sugar – optional (1 teaspoon).

How to cook classic lightly salted cucumbers quickly and tasty?

Much easier. Rinse the fruits and dry. Remove the “butts” and pierce each one in several places with a fork. This way they will absorb salt and dry marinade faster.

Finely chop all the greens and garlic.

Place all products in a bag and shake thoroughly.

Tie the bag and put it in another bag to prevent any leaks.

Shake the bag periodically for 3 hours. Lightly salted cucumbers are ready.

And if, as I said above, the vegetables are cut into 8-10 slices, our dish will be prepared in just 5 minutes.

Now watch the video recipe:

Lightly salted cucumbers in a bag in 2 hours

Lightly salted cucumbers with garlic and herbs for instant cooking in a pan: cold pickling method

With this recipe, the cucumbers turn out strong - they keep their shape, are crispy and very tasty.

Compound

Fresh cucumbers – 6-7 pieces,
Garlic – 3 cloves,
Greens (2 leaves each of blackcurrant, cherry, 2 dill tops),
Rock salt – 3 tablespoons,
Clean cold water - about a liter, a little less,
Granulated sugar – 1 teaspoon.

Recipe

First of all, prepare the vegetables - wash and wipe. Cut off the ends.

Place the green leaves, dill and finely chopped garlic on the bottom of the pan. It is better to leave one third of these products for later.

Place the cucumbers and the remaining third on top.

Stir the salt in cold water until completely dissolved. And fill the pan with this brine.

At room temperature, lightly salted cucumbers will be ready in 2 days, in a cool place - in 3-4 days.

Using the same method of cold salting, you can salt not only in a saucepan, but also in a jar or even in wooden tubs.

These pickled fruits will be an excellent addition and even an ingredient in delicious dishes:

All of the above recipes with brine are just right for this topic. You can use either a hot or cold salting method.

The only difference is that when using hot brine and using sterile jars, you can store this type of vegetables for a long time. Usually they are prepared for the winter.

And with cold brine, you can eat it almost the next day. But it’s still better to wait and keep the fruit in the solution for at least 3 days for better pickling. This makes them crispy and incredibly tasty.

The cooking process boils down to one thing: a certain amount of salt is dissolved in water proportionally, seasonings and herbs are added. So for a 3-liter jar, 3 tablespoons of salt is enough. And don't overdo it with spices.

The vegetables are loosely placed in the jar and filled with prepared brine.

Lightly salted cucumbers with garlic and herbs, instant cooking with boiling water

This method of pickling cucumbers soaks them evenly and efficiently. Crispy vegetables are ready in 2-3 days.

Ingredients

Cucumbers – 1 kilo,
Garlic – 1 small bulb,
Greens – cherry and horseradish leaves (2-3 pieces each),
A pair of dill umbrellas,
Salt – 2 table. spoons,
Sugar - half the table. spoons,
Peppercorns – 4-5 peas,
Water - liter.

How to cook with boiling water

I recommend fresh fruits. Soak vegetables just picked from the bush in a bowl of water. To get stronger and keep their shape. Then we delete “Butts”.

Tear the green leaves with your hands and place them on the bottom. There are also peppercorns and finely chopped garlic.

Now carefully fold the vegetables. We don't press each other too hard.

Now prepare the marinade (brine - as you like). Boil clean water in a saucepan and add salt and sugar. Let's cook for 5 minutes and quickly pour in our “early ripening”.

We close and put away until “good times”. After 2-3 days we try and treat all household members.

Lightly salted cucumbers with garlic and herbs in instant mineral water

Another interesting recipe for lightly pickled cucumbers is made with sparkling mineral water. And this is also a quick way. And the fruits turn out crispy and tasty.

Products

Fresh cucumbers - about one kilogram,
Garlic – 4 cloves,
Greens - horseradish leaf, 3 - cherries, a bunch of dill,
Coarse salt - two tablespoons,
Black peppercorns,
Mineralka (mineral sparkling water) – 1.5 liters.

Recipe with mineral water

Just like in other recipes, we cook the vegetables first. We clean, wash, cut off the ends.

Place all the greens down into the pickling container. Fruits on top.

Mix salt in a glass of mineral water and pour. If the mineral water is already salty, then add less salt.

Close and leave to soak for one or two days.

By the way, I have proven delicious recipes for other vegetables:

Bell pepper lecho - Finger licking good - 11 honey recipes

Lightly salted cucumbers with garlic and instant herbs with tomatoes

And now we’ll add a little twist - we’ll add tomatoes to our main products. Let all the summer vegetables be salted in one “batch”. For one thing, let’s check what lightly salted tomatoes taste like.

There are also several manufacturing options: dry in a bag and with brine in a jar. Only for cooking in a bag we need small tomatoes – the “Cherry” variety, so that they can be salted faster. When used in a jar, ordinary greenhouse varieties are sufficient. The difference is that the fruits are not large in size.

Ingredients for the recipe in the package

Cucumbers – half a kilo
Cherry tomatoes – 300 grams,
Garlic – 2 cloves,
Greens - in the form of a horseradish leaf and a bunch of dill,
Salt - 1 table. spoon,
Ground black pepper,
Sugar is not for everyone.

Dry salting

We take cucumbers that are not large, preferably small ones. Everything is clear with tomatoes - much smaller than Cherry.

Finely chop the greens and garlic and place them in a bag with vegetables. Salt and sugar and pepper. Shake it about fifteen times and put it in the refrigerator for a while.

The next day, if it’s really unbearable, then after 20 minutes, or better yet for a day - open the bag and try - or rather, enjoy the crispy lightly salted cucumbers and strong tomatoes.

And here is the video:

For you, I got another wonderful recipe for little pickled cucumbers - Hungarian style with vinegar. I myself drink the brine resulting from the fermentation process just like that - I like it just like that - slightly spicy.

Ingredients

Small cucumbers
Horseradish is the root
Dill,
Rye bread - a piece,
Salt,
Vinegar.

How to cook lightly salted cucumbers in Hungarian style

Wash and dry the vegetables. Trim the ends and cut the fruits lengthwise. This way they will pickle faster.

Finely chop the dill and horseradish root.

Place the cucumbers in a jar, sprinkling them with horseradish and dill. Top with a piece of rye bread. And for the bread, 5 drops of table vinegar.

Prepare the brine in the proportion of 1 liter - 1 tablespoon of salt.

Pour the brine into a jar and cover with a saucer on top. Place in a warm, dry place.

The next day you will notice that our pickle has darkened. But don't be alarmed - everything is fine. It will lighten up by the third day. Then our pickling will be finally ready. It's time to try!

Now a video recipe for pickling from Soviet times, when only the Hungarian version was sold:

And that’s not all the recipes for quick preparation of lightly salted cucumbers. If you add at least one more ingredient to each of them, you get a different taste, a different sensation.

Or you can make crispy cucumbers with vodka, with honey, spicy ones, with mustard, with olive oil, with apples and others...

Everything depends on your imagination and capabilities.

Bon appetit!

Summer is a great time to fill the body with useful substances, because the body only absorbs well what is grown in the same environment. The time has come for fruits and vegetables to ripen, and therefore we will share with you the secret of how to make lightly salted cucumbers, and consider pickling methods and recipes. There is probably no more “summer”, more aromatic and beloved snack than this crispy miracle, especially when prepared in compliance with technology and rules.

Pickling lightly salted cucumbers

There are several ways to prepare freshly pickled cucumbers. The result practically does not depend on the chosen method if the pickling recipe is verified and repeated many times. It's hard to argue with that, right?

It should also be noted that the brine for lightly salted cucumbers differs from other brine recipes in the small amount of salt and a standard set of herbs to give the green fruit crispness and aroma.

Let's look at ways to pickle lightly salted cucumbers and give a recipe for each method. You will certainly have the opportunity to choose the option that meets all your expectations.

Lightly salted cucumbers: hot pouring recipe

Ingredients

- 1 kg + -
— 1 tbsp. l. for 1 liter of water + -
— 5-6 cloves + -
- taste + -
— 2 branches + -
Horseradish (leaves) - 1-2 leaves + -
Tarragon - several stems with leaves + -
Black currant leaves— 5-8 pcs. + -

Preparation

The “hot” method means pouring hot brine over the cucumbers. Immediately after the brine has cooled, the product is ready! The advantage of this method is the speed of salting the cucumbers, but the disadvantage is the loss of the beautiful green color of the vegetables.

1. Prepare a jar or enamel pan: wash and scald with boiling water.

2. Rinse the cucumbers with water and cut off the ends. We also wash and tear the spicy herbs and knead them with our hands. Peel the garlic (you don’t have to peel it, just wash it), cut each clove in half lengthwise.

3. What is the best way to do it? Place all the ingredients in layers, starting with a layer of greens: greens with garlic, cucumbers, greens, cucumbers, greens.

4. Prepare the brine: add salt to boiling water at the rate of 1 heaped tablespoon of salt per 1 liter of water. Stir the salt until it is completely dissolved.

5. Lightly salt the cucumbers, i.e. fill them with boiling brine so that the entire contents of the jar or pan are covered with brine.

6. As soon as the brine has cooled completely, you can take delicious lightly salted cucumbers from the jar, the recipe for which is so simple, and enjoy their indescribable aroma!

Freshly salted cucumbers: cold pouring recipe

The cold method has only one drawback - time! Lightly salted cucumbers will be ready only after two days, but they will hardly change their natural color, and the aroma cannot be compared with a hot pickled product.

We will tell you how to make lightly salted cucumbers using the cold method in this recipe. Cold salting differs only in the temperature of the brine.

Many novice cooks wonder what kind of water is best to use? The best water for cold salting is spring water. It is rich in oxygen and minerals, and sandy aquifers purify it better than the most expensive filters. Water from a well is the same as spring water, but a different method of collecting water is used.

How to cook lightly salted cucumbers in a cold way if it is not possible to use natural water? Then you can pour tap water, but clean it through a filter. There is no need to boil - this will lose the taste of the pickles.

Place the prepared ingredients (see recipe above) in a sterilized jar or enamel container in layers. The last layer is greenery, because... it protects the product from oxidation by air.
Prepare the brine: in one liter of cold clean water, stirring, dissolve 1 heaped tablespoon of rock salt.
Fill our cucumber preparation with this brine and leave it at room conditions.

As soon as we see foam on the surface of the marinade, we move the jar into the refrigerator so that the cucumbers do not oversalt. In a day you can already taste the masterpiece!

Dry method

How to dry pickle lightly salted cucumbers? Oh, this pickling technology is gaining unprecedented popularity, because thanks to this pickling you can serve a delicious appetizer to a friendly table in just 1-2 hours! Although... it all depends on the size and cutting of the cucumber fruits.

The dry method is called food grade polyethylene.

Before salting, cut off the ends of the cucumbers and make shallow cuts with a knife or pierce each with a toothpick.
Place all the ingredients in a tight bag and rub with your hands until the fruits are evenly coated with all the spices and salt.
The cucumbers are marinated at room temperature for about 5 hours, and then they need to be moved to the refrigerator.

The longer the bag of pickling is left in room conditions, the more salted they become.

What herbs and spices to choose for dry pickling recipe

If we compare it with our first recipe, it is better to replace the hot capsicum with hot pepper and sweet peas, add coriander seeds and a few bay leaves (they need to be broken).

We take no more than 1 tbsp of salt. and add sugar - 1 tsp.

That's all!

Cooking time for lightly salted cucumbers in a bag

Whole fruits – 10-12 hours
Cut lengthwise into 4 pieces – 2-3 hours
Cut into strips 3-5 cm long – 15-20 minutes.

Take the freshly salted cucumbers out of the bag, scrape off the salt and spices with the blunt side of a knife blade and serve!

* Cook's Advice
Not all varieties of this vegetable crop are suitable for pickling. You need to choose thin-skinned cucumbers with “pimples”, bright green in color. Then the finished product will look very appetizing!

In fact, the answer to the question of how to make lightly salted cucumbers is simple! Fresh cucumbers of the same size, the necessary set of herbs and spices, the optimal amount of salt, and a delicious snack will delight everyone present at the table!

Fragrant and crispy lightly salted cucumbers in a jar are an excellent summer snack. This simple and very tasty dish is perfect for outdoor recreation.

You can serve it with kebabs, for a soulful company, if you offer them as an appetizer with strong drinks. For a homemade dinner with hot potatoes and even for a holiday table, where, believe me, few people will refuse such a delicacy. In addition, crispy lightly salted cucumbers can be added to various salads, pizza and other dishes.

I recently told you how to cook lightly salted ones; you can find these cooking methods by following the link. Today I will offer several recipes for quick pickling of cucumbers in a jar with garlic and herbs.

For this cooking method, you will need a special marinade consisting of soy sauce and a large amount of herbs.

You need to prepare:

1.5 kg. medium and small cucumbers.
Greens - a large bunch of cilantro and dill, if something is missing, you can replace it with parsley.
Head of garlic.
Soy sauce – 220 ml.
Sunflower oil or olive oil (should be odorless) – 2 tablespoons.
Vinegar (9%) – 1.5 teaspoons.
Salt - a heaped teaspoon.
Sugar is the same portion as salt.
Ground red pepper - a couple of pinches.
Sesame – 2 or 3 spoons.

Step-by-step process for preparing crispy, freshly pickled cucumbers

Cut off both ends of washed cucumbers and cut the fruit lengthwise into 4 pieces. If your vegetables are too long or pot-bellied, you can cut them into more pieces, cut the lengths in half or chop them into large rings.

Salt the products a little, mix, leave for about twenty minutes.

To the cucumbers add chopped pure herbs, chopped or grated garlic, sesame seeds, vinegar and sauce, stir.

Place the ingredients in a sterile jar or several jars depending on their volume, close with a tight lid, shake the container with the contents several times, and put in the refrigerator for 5-7 hours.

You can store the finished product in the same form - in a glass container, in a cool place, under a lid. The shelf life of an open jar, that is, from which the cucumbers have already been taken out, is 2-3 days. Unopened containers can be stored for up to two weeks.

At the same time, it is important to understand that the longer lightly salted cucumbers (also called freshly salted) are infused in a jar, the saltier and softer they become in consistency, and therefore I personally recommend consuming them immediately after they are ready and not making the dish in too large quantities.

Cooking classic lightly salted cucumbers with garlic and dill without losing color

Required ingredients:

Cucumbers – 5 kg.
Dill – 150-170 gr.
Currant leaf – 100 gr.
Horseradish leaves – 5-7 pcs.
Natural fresh or granulated garlic – 2 heads of 5-6 cloves or 15-20 grams.

To prepare the brine:

Water – 3.5-4 liters.
Salt – 150 gr.
Vodka – 150 ml.

On a note! If you take a kilogram of vegetables, then simply divide the indicated weight of the remaining products by 5.

How to make lightly salted cucumbers, recipe step by step.

Wash all vegetables and herbs thoroughly.

Cut off the ends of the cucumbers on both sides, cut large fruits in half. For cooking, it is best to take small varieties and earlier fruits with thin skin.

Tear the horseradish leaves in half, place one half at the bottom of the jar, the second will be needed to cover the food on top.

Leave the currant leaves whole and place 1-2 on top of the horseradish.

Containers should be filled to the very top. The last layer must be greens.

On top we place a couple of leaves of the currant bush and the remaining horseradish.

Bring the water to a boil, stir salt and water in it, remove from heat, let cool for 5 minutes and then pour the hot brine into the prepared ingredients.

Cover everything tightly, let it cool, and put it in the refrigerator overnight. The next morning, cucumbers can already be served on the table. The prepared food should be stored refrigerated in a closed container for no more than 5 days.

Take for preparation:

Cucumbers in quantities for one liter, two-liter or three-liter jar.
Greens - to taste.
Salt - 1 teaspoon per liter, 2 - dessert, 3 - table spoon (you can add a little more, see your taste).
A little garlic.
The jar itself, which should first be doused with boiling water.
Boiling water to pour over the food (the amount depends on the volume of the jar and vegetables taken).

Step-by-step steps on how to make lightly salted cucumbers:

We put the washed products into clean jars (if desired, you can cut them into large pieces to make them salt faster), sprinkle with chopped herbs, it is best to take a mixture of dill, cilantro and parsley.

Throw in the peeled garlic cloves, cut into two or more pieces.

We boil water, dilute the required amount of salt in it, and pour boiling water directly over the vegetables.

Without closing the lid, let the cucumbers stand until they cool completely, then cover the ingredients with gauze and put them in the refrigerator for 12 hours. The cucumbers are ready!

You need to take the following set of ingredients:

Gherkins – 2 kg.
Coarse salt - 2 tablespoons.
Honey – 1 spoon.
Vodka – 20 ml.
Garlic, whole cloves or ground - to your own taste.
A large bunch of greens - dill (you can also add cilantro if you wish).
Dill umbrellas – 2 pcs.
Horseradish – 1 leaf.
Water - liter.

How to quickly pickle small cucumbers, step by step steps

Wash all the products, cut off the ends of vegetables and immerse them in cold water for 2 hours. This will remove any bitterness from the fruit, plus it will make them crispier.

We drain the water, cut the largest cucumbers in half lengthwise, and leave the small ones whole.

If the garlic is taken fresh, it should be mashed or cut each clove into 2-3 parts.

Chop the dill (greens only), leaving the umbrellas whole.

Scald the jar for cooking with boiling water, let it cool and add food, horseradish and dill umbrellas, and then, alternating vegetables with herbs and seasonings. The layers should end with herbs and garlic; it is best to place a dill umbrella on top.

Mix water, honey, salt and vodka, put it on the fire, wait until it all boils, stir until the honey and salt dissolve in the water.

Pour hot brine over the cucumbers, do not cover, but wait until they cool completely. Now you can close the jars with tight lids or gauze and put them in the refrigerator for five or six hours. After this time, lightly salted cucumbers will be ready.

Lightly salted cucumbers in sparkling water in one day (video recipe)

This is another way to speed up the process of cooking and salting delicious cucumbers.

Some useful tips on how to deliciously prepare lightly salted cucumbers in a jar

I recommend soaking vegetables for at least half an hour before pickling, but it’s best to soak them in cold water for one and a half to two hours. This will allow the products to lose bitterness, if any, and become denser, and therefore crispier.

You can add your own twist to any of the recipes described above, for example, use hot pepper, nutmeg, cherry or currant leaves, basil, cloves, etc.

The best option for quick pickling in a jar is small, thin-skinned cucumbers, preferably from the garden itself.

Do not take fruits that are bitter, they will not only be impossible to eat, after salting, they can ruin the taste of other cucumbers.

Store prepared lightly salted cucumbers in a jar, only in the refrigerator or cellar and for no more than 2 weeks. Then the cucumbers become soft and very salty.

We cook for health and eat with appetite.

Good luck and all the best!