Today I will share recipes lightly salted cucumbers instant cooking in a saucepan. They can be prepared in small quantities for immediate consumption. If you salt more, then after a while they will become pickled.

Lightly salted cucumbers: recipe with garlic and dill in a pan

The first recipe I will share is a recipe for lightly salted cucumbers with garlic and dill in a saucepan.

You need to prepare:

• 2 kilograms of young, pimply cucumbers;
• A heaping tablespoon of salt;
• A bunch of dill with inflorescences;
• Large head of garlic;
• Horseradish root about 5 centimeters;
• Dessert spoon of coriander beans.

Pickling lightly salted cucumbers in a saucepan:

1. To begin with, let’s keep the washed fruits for some time in cold water. This may take from 30 minutes to two hours.
2. To prepare the filling, boil a liter of water with salt.
3. Place half the dill, thinly chopped horseradish root, and sliced ​​garlic into the bowl. Distribute cucumbers on top. Place the second half of the dill and coriander seeds on top.
4. Fill with hot filling. Cover with a plate. If you have horseradish leaves, you can cover the vegetables with them.

You can try it in the morning.

How to lightly salt cucumbers with cold brine

And now we will use a recipe for quickly cooking lightly salted cucumbers in cold water in a saucepan. Cold pickling takes a little longer to prepare, but it turns out flavorful, crispy, and preserves green fruits

• Cucumbers - 2 kilos;
• Salt - 35 grams;
• Garlic - 4 cloves;
• Hot pepper - half a pod;
• Dill with an umbrella - a small bunch;
• Horseradish leaf - 2 pieces;
• Tarragon - 5 sprigs;
• Currant leaves - 6 pieces.

Cooking at home:

1. According to the recipe, pickle cucumbers in a saucepan in spring or well water. As a last resort, you can take filtered one. Just not boiled.
2. Dishes for salting should be enameled. You can't put salt in aluminum pan to avoid oxidation.
3. We place all the products specified in the recipe in a container in layers. The top layer should be greens.
4. Pour the prepared cucumber mixture into a liter of water with salt dissolved in it. Cover with a lid and leave in the room. After two days, pickles simple salting will be ready.

I take the sample already on the second day. My husband likes them more sour. Try it as you like. If you want to ferment cucumbers, leave them in a warm place for a couple of days.

Large cucumbers: how to pickle tasty and quickly

These cucumbers are prepared quickly, literally in half an hour. They turn out very tasty, fragrant, crispy.

We will need:

• 4 large cucumbers;
• 4 large cloves of garlic;
• A large bunch of dill;
• Coffee spoon of ground coriander;
• A teaspoon of salt;
• Dessert spoon of vinegar;
• Half a glass of fragrant sunflower oil.

How to do it quickly:

1. You can pickle it in a saucepan, but only a small one. Or in a large bowl with a lid.
2. Cut the washed and dried fruits into quarters. Rinse the greens, let them dry on a paper towel, and chop them not very finely. Crush whole garlic cloves, then finely chop.
3. Put everything you need according to the recipe into a bowl, cover with a lid, and shake well several times. We put it in the refrigerator. After twenty minutes, mix our appetizer. After another quarter of an hour, we serve the appetizer to the table.

Note

In this recipe, salt, vinegar, oil can be adjusted to your taste.

Recipe for quick-cooking lightly salted cucumbers with boiling water in a saucepan

According to this recipe lightly salted cucumbers instant cooking in a saucepan are filled with boiling water, so they are prepared a day in advance.

You need to take:

• Cucumbers;
• Dill with seeds;
• Horseradish leaf and root;
• Garlic;
• Cherry and currant leaves;
• Salt – 50 grams per liter of water.

I don't specify the amount of seasoning. It all depends on the amount of vegetables and the taste of the housewife.

1. The fruits must be washed and the tails trimmed. Divide the seasonings in half. We lay out half the bottom of the dish, place the vegetables, and put the other half of the seasonings on them.
2. Boil water with salt and pour it over the fruits prepared for pickling. Place a plate on top and close with a lid.
3. After 12 hours you can try. But again, be guided by your taste. Some will like it better in a day, and others in two.

Bon appetit everyone!

Lightly salt cucumbers in 5 hours

Now I will tell you how to salt lightly salted cucumbers in a saucepan without spending a lot of time on this process.

• A kilogram of cucumbers;
• Dessert spoon of salt;
• Dill bush;
• 3 cloves of garlic.

How to quickly make cucumbers:

Place washed cucumbers without stems, herbs and garlic in a container. Sprinkle the vegetables with salt and pour boiling water. After five hours, put the container with the snack in the cold.

As you can see, in this recipe we used simple salting.

Quick cucumbers with mustard

We prepare:

• 2 kilograms of cucumbers;
• Dill bush with seeds;
• A bunch of parsley;
• Horseradish leaves;
• Cherry leaves;
• Currant leaves;
• Hot pepper;
• 7 cloves of garlic;
• 2 liters of water;
• 100 grams of salt;
• 30 grams of sugar;
• A tablespoon of mustard with a mountain.

1. Immerse the cucumbers in water for a couple of hours. Line the bottom of the dish with herbs, add chopped hot peppers and garlic. Place cucumbers with trimmed tails on top of the greens. Sprinkle mustard on top of the vegetables.
2. Pour salt and sugar into hot, boiled water. Mix well. Pour the resulting brine into a container with vegetables.
3. Leave the pickle warm for several hours. Then we put it in the refrigerator. By evening the cucumbers are ready.

As you can see, the recipe for lightly salted cucumbers is not complicated, but the cucumbers turn out crispy and very tasty.

Lightly salted sliced ​​cucumbers in a saucepan in 5 minutes

This recipe for lightly salted cucumbers can be made in a saucepan in five minutes.

We will need:

• A kilogram of gherkins;
• 6 cloves of garlic;
• A bunch of dill;
• 35 grams of salt;
• Juice of half a small lemon.

We cut the gherkins into four parts, first removing the tails. Chop the dill and garlic. Place the prepared products in a container and squeeze the garlic into it. Sprinkle vegetables with salt and pour lemon juice. Mix well. Place the container with the snack in the refrigerator. Try the chopped gherkins after five minutes.

I hope you enjoy this quick 5 minute recipe and take note of it.

“Barrel” cucumbers – the same taste in a convenient container

Not every housewife has a basement for storing pickles in a barrel or bucket, so pay attention to the recipe for barrel cucumbers in a saucepan.

• 1.5 kilograms of medium-sized cucumbers;
• 60 grams of salt;
• Liter of water;
• 0.5 heads of garlic;
• A small bunch of dill with seeds;
• 5 currant leaves;
• 3 cherry leaves;
• 2 laurel leaves;
• Horseradish leaf;
• 6 peppercorns;
• 3 pieces of cloves;
• Coffee spoon of mustard seeds.

Line the bottom of the dish with washed herbs. We also add garlic, cut into two halves, and spices with mustard.

1. We wash the cucumbers well and cut off the tails. Place the prepared vegetables on top of the greens.
2. Place a ladle of water on the stove, add salt after boiling, stir well.
3. Let the filling cool. Fill the cucumbers.
4. Press the vegetables down with a plate and place a jar of water on top.

The snack should stand in a cool place for two weeks.

Appetizer with apples

We prepare:

• 2 kilograms of cucumbers;
• 0.5 kilograms of apples;
• 4 cherry leaves;
• 4 currant leaves;
• 4 peppercorns;
• 10 pieces of cloves;
• Laurel leaf;
• Liter of water;
• 3 dessert spoons of salt.

How to salt in a saucepan:

Cut the apples into four parts, remove the seeds. We cut off the tails of the cucumbers. Wash the greens. In a stainless steel pan, alternately place herbs, cucumbers, apples, and spices. Boil water with salt. Pour hot brine over the cucumbers and place the weight. After a day, put the pickles in the cold.

Savory snack

Prepared from gherkins using unusual seasonings.

Let's prepare:

• 5 peas each of black and allspice;
• A teaspoon of sugar;
• Sprig of mint;
• Lime;
• A bunch of dill;
• 1.5 kilograms of gherkins;
• A tablespoon of sea salt.

Place the peppers in a bag, roll them into crumbs with a rolling pin, mix with sugar and salt. Add the zest there, removed from the washed and dried lime using a fine grater.

1. Cut the washed gherkins with their tails trimmed in half.
2. Mix with prepared spices, chopped herbs, and lime juice.
3. Leave it in the room for an hour. Then we put it in the refrigerator. In 30 minutes the appetizer will be ready.

I recommend watching a video recipe for cooking cucumbers in a saucepan.

If you want to make pickles, be sure to use the recipes for quick-cooking lightly salted cucumbers in a saucepan. And share your favorite recipes with your friends.

Cucumbers are ripening in greenhouses at our dachas, filling vegetable trays in markets and shelves in stores. Fresh, green and crispy, you immediately want to eat them just like that and prepare salads, and then we get down to preparing things for the winter. We salt and pickle the cucumbers to enjoy them in a few months. But I wanted to eat aromatic pickles right now. What to do? And you urgently need to find a proven and simple recipe for quick-cooking lightly salted cucumbers. Within hours or even minutes you will have delicious, crispy lightly salted cucumbers on your table.

Lightly salted cucumbers cook very quickly and this is not exactly a way to preserve them, since it does not guarantee reliable storage of the finished product. This rather a way preparing a quick snack that you plan to eat in the next day or two at most. I pickled a small amount of cucumbers - a saucepan, for example - and in the evening I ate it at dinner. Or I took it with me to a barbecue picnic.

By the way, this is a great way to prepare snacks on the road. If you have heard about pickling lightly salted cucumbers in a bag, then imagine that you prepared them, packed the bag in a picnic basket and left. Upon arrival in nature, after a couple of hours you can already eat. This is what I mean by speed and convenience.

If you go out into nature by car, this is generally an ideal option. Even if you take a saucepan or jar with you, it will also be shaken on the road so that it is salted more evenly.

But enough of the lyrics, let me tell you not just one recipe for quick-cooking lightly salted cucumbers, but even several.

Recipe for quick preparation of crispy lightly salted cucumbers with photo

This recipe for lightly salted cucumbers, it seems to me, can be called basic. This is what makes classic lightly salted cucumbers, very tasty and crispy. Fresh herbs and garlic will give the cucumbers the aroma and taste, and they will be no worse than the salted or pickled cucumbers that we prepare for the winter.

For pickling, you will need a large container that will immediately hold the entire volume of cucumbers and marinade. Since lightly salted cucumbers can only be stored in the refrigerator, keep in mind that this container will fit into it until you eat the cucumbers for lunch, dinner or at the holiday table.

You can take a large bowl, saucepan, even plastic container with lid.

• fresh cucumbers- 1kg,
• fresh dill - 1 bunch,
• garlic - 6 cloves,
• leaves of horseradish, currant, cherry, basil - 1-2 leaves as desired,
• salt - 1.5 tablespoons,
• bay leaf - 2 pcs,
• peppercorns - 0.5 teaspoon,
• coriander seeds - 0.5 teaspoon,

Preparation:

1. Prepare all recipe ingredients. Wash the cucumbers thoroughly and trim the ends. If the cucumbers are freshly picked and still hard and elastic, then you can pickle them right away. If they have been lying around for a while, were bought in a store and are a little wilted, then keep them in cold water for a couple of hours.

2. Prepare the marinade. Pour 1.5 liters of water into a saucepan, add salt, pepper, coriander and bay leaf. Place water on the stove and bring to a boil. There is no need to cook for a long time; remove as soon as it boils.

This will be a hot marinade for lightly salted cucumbers.

3. Chop or coarsely tear all the greens by hand. Currant or cherry leaves also need to be torn at least in half, this will help them give more of their juice and taste to the cucumbers. Then layer the greens and cucumbers. There should be a cushion of greens and garlic at the bottom, then a layer of cucumbers, garlic, and more greens on top. Cut the garlic into large pieces, you can cut it in half lengthwise or simply crush each clove with a knife.

4. Cool the marinade to approximately 80 degrees. This will preserve the green color of the cucumbers. If you pour boiling water over them, they will cook and turn brownish, like pickled cucumbers in jars.

Pour the marinade over the cucumbers until they are completely submerged in the liquid. To do this, it is convenient to use a saucer or plate, which is placed on top of the cucumbers directly into the pickling container. This plate will prevent cucumbers from floating, which is typical for them.

5. Cover the container with cucumbers with a lid or cling film and leave it at room temperature cool down. Once they have cooled, put them in the refrigerator. Leave them in the refrigerator for 12 to 24 hours.

This recipe for lightly salted cucumbers is good because you can stop during the cooking process exactly at the moment when you consider the cucumbers salted enough for your taste. The longer they sit in brine, the more salty and spicy they become.

But try not to leave them for more than a day. Since there are no serious preservative ingredients, such cucumbers are not stored for a long time. And besides, the longer they lie, the less crunch remains in the cucumbers, they soften and are saturated with water.

It is best to prepare just enough lightly salted cucumbers to eat in one or two meals or a large family feast.

Recipe for quick-cooking lightly salted cucumbers in a bag with mustard

For some, this is an unusual recipe for lightly salted cucumbers, because everyone is used to pickling with just salt and spices, or at least with added sugar. But I'm on own experience I was convinced that often unusual recipes very often worth trying.

Lightly salted cucumbers with mustard turn out to be very tender and spicy, and not at all hot. Be sure to try cooking them once. A small bag for the table or as a holiday snack. Men, believe me, will appreciate this yummy.

To prepare these cucumbers you will need approximately 4 hours and a bag. You can take a ziplock bag that seals tightly, or you can use a durable bag for food products. To be safe, you can put the bag inside a bag so that the released brine does not leak.

This recipe for preparing lightly salted cucumbers is considered a dry method, because we will not make a liquid brine. We only use cucumbers and spices themselves. All the juice will come from the vegetables.

To prepare you will need:

• medium-sized cucumbers with pimples - 0.5 kg,
• dill - 0.5 bunch,
• garlic - 2 cloves,
• salt - 0.5 tablespoon,
• sugar - 1 teaspoon,
• dry mustard - 1 teaspoon (without tubercle).

Preparation:

1. Prepare spices. Wash the cucumbers and dill thoroughly.

2. Cut the ends off the cucumbers and place them in a bag. Please note that all cucumbers should be approximately same size, otherwise they will be salted differently and will have a different taste.

3. Finely chop the garlic or grate it. Add to cucumbers.

4. Mix salt, sugar and mustard in a separate cup. Then pour this mixture into the bag with the cucumbers.

5. Place dill in the bag. This can be done whole, or you can tear it into large branches with your hands. We need dill for taste, so it doesn’t really matter how it’s cut. The size of its branches plays a role in consumption. If you like to eat with dill together, cut it smaller, the dill will stick to the cucumbers and will complement the appetizer, almost like a salad.

6. Zip or tie the bag and shake it well. It is necessary that the cucumbers are evenly covered with all the spices. Then leave the bag of cucumbers for 2 hours at room temperature. After this, put it in the refrigerator for another 2 hours. After 4 hours, the cucumbers will be ready.

If you wait a little longer, the cucumbers will be salted more.

This recipe for lightly salted cucumbers is perfect for a picnic. All you need to do is prepare the cucumbers, and they will be pickled on the way to the dacha or picnic area. Time the trip and pickle cucumbers so that by the time everyone sits down at the table, everything is ready.

Useful advice! If you don't have a portable refrigerator for picnics, you can purchase a thermal pack. It retains the temperature of both hot and cold foods well. If you put airtight packaging (for example, a disposable bag) with ice along with the food, you will get a mini refrigerator. You can also prepare lightly salted cucumbers there.

Recipe for lightly salted cucumbers in 15 minutes slices

What to do if guests are already on the doorstep? What if you want lightly salted cucumbers right now in the middle of the night? I immediately remembered the happy days of pregnancy.

But all these situations will not be a problem if you know how to cook lightly salted cucumbers in 15 minutes. Sleight of hand and no fraud. The guests are already seated on the sofas, and maybe a bottle of something tasty is cooling. Let's run to the kitchen and get everything ready!

You will need:

• cucumbers - 300 grams,
• dill - 2-3 sprigs,
• garlic - 1 clove,
• salt - 1 teaspoon.

Preparation:

It’s hard to come up with a simpler recipe for lightly salted cucumbers.

1. Take cucumbers of any size, wash them and cut them into circles. Not too thick: from 2 to 5 mm.

2. Place them in a jar or plastic container with a lid. A small bag will also work.

3. Finely chop the dill and garlic (you can put it through a garlic press or grate it). Pour them into a jar with the cucumbers. Sprinkle with a teaspoon of salt. If you want, add a pinch of spicy spices, such as cumin, coriander and others that you like. These spices will add a richer flavor.

Then shake everything well.

Place the jar in the refrigerator for 15 minutes. After this time, you can take it out and try it. The cucumbers will turn out very juicy, green and crispy. They will already be chopped and even look like a salad. Just take it and eat it, and treat your guests.

You can even get a little creative here by adding other vegetables. Then you will definitely get a real salad. Don't be afraid to experiment.

Crispy lightly salted cucumbers - recipe for cooking in a 3-liter jar

Probably, many people can remember from childhood how their grandmother or mother would prepare a large three-liter jar of lightly salted cucumbers and put it in the refrigerator. How the whole family would get together for lunch or dinner and take out these crispy, still fairly green, lightly salted cucumbers.

I still have this memory. This was a delicacy of our childhood; then there were not many different dishes and something prepared with one’s own hands was very much appreciated. This was especially noticeable for residents of large cities who did not have their own garden.

Of course, I can’t remember the exact recipe for lightly salted cucumbers, but I found and use a very similar recipe in my kitchen. This is a recipe for quick-cooking lightly salted cucumbers right in a large glass jar.

Nowadays you can easily buy a good three-liter jar at a hardware store or a large supermarket. Especially during the harvest season in summer and autumn.

I want to warn you right away. Recipe for lightly salted cucumbers in three liter jar does not tolerate fuss. The cucumbers will take about a day to prepare. The thing is that we will cook them with hot brine and a large volume at once.

To prepare you will need:

• cucumbers - measure the number of cucumbers in the jar in which you plan to pickle
• dill greens - a bunch,
• fresh garlic - 2-3 cloves,
• coarse rock salt - 2 tablespoons,
• sugar - 1 tablespoon,
• spices to taste (black pepper, allspice, coriander seeds, etc. a pinch)

Preparation:

1. Thoroughly wash fresh small cucumbers with pimples. Cut off the “butts” at both ends. It is best to soak store-bought cucumbers or those picked long ago from the garden in ice water for at least two hours; this will make them hard and crispy.

2. Wash the pickling jar thoroughly. There is no need to sterilize, given that the jar will be stored in the refrigerator (make room in it in advance).

3. Wash all the greens, place some on the bottom of the jar, and add chopped garlic there.

4. Place one layer of cucumbers, covering the bottom of the jar. Add some more herbs and garlic on top. Then again cucumbers. Do this in alternating layers until the jar is full.

5. Prepare the brine. Pour a liter of water into a saucepan and add salt, sugar and the spices you chose. Boil water in a saucepan.

6. Pour hot, but not boiling, brine over the cucumbers to the very top of the jar.

7. Close the lid and leave to cool at room temperature. Given the size of the jar, this will take several hours.

8. When the jar has cooled, put it in the refrigerator and leave until the next day. The cucumbers will be ready a day after filling the jar with brine.

Quick lightly salted cucumbers with vinegar

But according to this recipe, simply amazingly tasty cucumbers are prepared; the highlight of this method is that vinegar is also used for pickling. Thanks to it, lightly salted cucumbers turn out almost like pickled ones. How do you like lightly pickled cucumbers? I thought it was interesting and I made these at home.

If you have never made cucumber preparations before, turn to the simplest recipes. Cooking lightly salted cucumbers is just what you need for the skill. It is enough to choose the right spices and seasonings, of course, without overdoing them.

This salting method is also good because you can cook it in small portions, try the dish after a couple of days and immediately draw conclusions: which flavor is successful and which is not.

Spices and boiling water

Prepare:

• 1.5 kg of small cucumbers;
• 2 liters of water;
• salt (2.5 tablespoons);
• sugar (2 tablespoons);
• herbs (according to your taste: tarragon, celery, hyssop, basil);
• 10 garlic cloves;
• fresh leaves and root of horseradish;
• 5 currant and cherry leaves;
• 5 peppercorns (red or black);
• slice of red hot pepper.

Immerse the cucumbers in cold water and leave for half a day. Sterilize a 3-liter jar and place about a quarter of the prepared spices and herbs on its bottom (by eye). Place the cucumbers in a standing position mixed with spices. Top layer cover with cherry and currant leaves. Pour boiling water over it for 15 minutes. Drain the liquid into a container, boil and pour the cucumbers again for another quarter of an hour.

Drain the infused water again, add sugar and salt, let the liquid boil for 3 minutes and pour it over the cucumbers. In a couple of days you will be able to treat yourself to lightly salted cucumbers.

Fast and a lot: spicy cucumbers

Take:

• 5 kg of cucumbers;
• 5 red peppers;
• sprigs of dill and parsley (more);
• 2 large heads of garlic;
• 1 tablespoon pepper (black, coarsely ground)
• cherry and red currant leaves (20 pieces each)

To begin, place dill and parsley in a 5-liter saucepan with water, boil them briefly, and do not remove them from the water.

“Drown” the cucumbers in cold water for 5 hours, then cut off their ends and put them in a bucket. Pour boiling water over them, cover with a lid and wrap in a blanket.

Cool to approximately 40°C and place in a deep bowl.

Prepare 3-liter jars. At the bottom of each, place half a sweet pepper, 3 cloves of garlic, and a quarter teaspoon of ground pepper. Place the cucumbers “standing” in the jars and cover them with cherry and currant leaves.

Add 0.5 kg of salt and 300 grams of sugar to a saucepan with dill and parsley, let the water boil again and pour this boiling water over the cucumbers in the jars. They will be ready in a couple of days.

- the perfect summer snack. An elastic, strong cucumber, a delicious dill spirit - who can resist the temptation? It’s all the more great that most recipes for lightly salted cucumbers generally exclude heat treatment, and, therefore, all useful substances in cucumbers remain unharmed.

It's time to diversify your summer diet. Keep a selection of signature recipes for lightly salted cucumbers. How to pickle cucumbers in a jar, recipes for crispy lightly salted cucumbers with cold water or with boiling water, and even a quick recipe for dry pickling lightly salted cucumbers in a bag. Only proven methods!

Secrets of crispy lightly salted cucumbers: how to choose cucumbers for pickling

Ideal lightly salted cucumbers are obtained from young, thin-skinned cucumbers of the same size. Fruits that are too large will be salted unevenly, and fruits that are too small risk softening quickly, especially when hot-salting.
Before pickling, check cucumbers for bitterness. Even a slight bitterness can ruin the result. The skin around the tail is usually bitter. If everything is in order there, you can safely use cucumbers.

Secrets of crispy lightly salted cucumbers: brine water matters

It is believed that the most best result spring water will provide. If there are no springs in the area, use clean bottled water without gas.

Tap water, even after boiling, retains technical impurities, and lightly salted cucumbers can end up with an unpleasant aftertaste.

The secrets of crispy pickled cucumbers: salt, herbs and spices

To pickle lightly salted cucumbers, both dry and brine, a traditional bouquet of herbs and spices is used.

• Dill. Mature branches with umbrellas are needed. The young leaves you put in the soup do not have enough essential oils.
• Black currant leaves
• Garlic
• Peppercorns

Sometimes tarragon is added here, which gives a special aroma, and oak leaves, which make the cucumbers stronger and crispier. Peppercorns are sometimes replaced with red capsicums, then lightly salted cucumbers turn out spicy and appetizing.

Salt for lightly salted cucumbers needs regular, rock, coarsely ground salt. Extra marine or cooking brands will not work.

Secrets of crispy lightly salted cucumbers: how to choose a pickling method

Hot brine is suitable if lightly salted cucumbers are needed for dinner today. This is the fastest pickling method - cucumbers will be ready in 5-6 hours.

Cold brine, depending on the temperature in the house, will bring lightly salted cucumbers to the desired stage in 1-3 days. But it will retain the original aroma of herbs and spices, and the cucumbers will turn out not just salted, but with a special “prickly” juice inside, which is characteristic only of lightly salted cucumbers.

The dry pickling method will provide you with lightly salted cucumbers within 24 hours. Fast, tasty, and no dishes to wash. But you can only cook small portions of cucumbers this way, because without brine they will quickly spoil.

Three proven recipes for lightly salted cucumbers

Recipe for quick-cooking lightly salted cucumbers with boiling water

Ingredients:
Cucumbers – 5 kg
Dill - 7-10 branches
Garlic - 1 head
Horseradish – 10 leaves
Allspice - 4 tsp
Black pepper - 2 tsp.
Currant leaves - 10 pcs.
Salt - 6 tbsp.

Wash the cucumbers and soak them in cold water for 2 hours. Then cut off the ends on both sides.

Wash and prepare the spices. Remove dry spots from currant and horseradish leaves.

Place horseradish leaves, dill, currant leaves and spices on the bottom of an enamel pan. Then place the cucumbers tightly, and on top of them again horseradish leaves and dill.

Bring to a boil, do not boil 3 liters of water. Dissolve salt in it and fill the container with cucumbers with the resulting brine.

Cover the pan with a flat plate, slightly smaller in diameter, so that it fits snugly around the cucumbers. Place a press on top. A three-liter jar of water will do.

After 5-6 hours, the cucumbers can be tasted. They will gain maximum strength the next day.

Recipe for lightly salted crispy cucumbers with cold water

Ingredients:

Cucumbers – 3 kg
Dill - 7 branches
Currant leaves - 10 pcs.
Horseradish – 10 leaves
Garlic - 1 head
Black pepper - 2 tsp.
Cloves - 6 pcs.
Salt - 7 tbsp.

Wash the cucumbers and cut off their ends. Wash the greens and peel the garlic.

Place two thirds of the herbs, garlic and spices on the bottom of a pan or jar. Place the cucumbers tightly on top, in some places placing them with currant leaves and dill umbrellas. Cover the cucumbers with the remaining herbs.

Prepare the filling - dissolve the salt in 3 liters. water and strain to remove any undissolved sediment. Pour brine over the cucumbers, put pressure on them and cover with a cotton towel.

Place in a shaded place for 2 days.

Lightly salted cucumbers in a bag: a quick recipe for dry pickling

Ingredients:

Cucumbers – 1 kg
Dill - 2 umbrellas or 4 sprigs
Horseradish leaves - 2 pcs.
Currant leaves - 4 pcs.
Cherry leaves - 2 pcs.
Garlic - 3 cloves
Salt - 1 tbsp.

Rinse and dry the washed and dried greens. Tear into several pieces by hand and place in a clean plastic bag or plastic container with a tight lid.

Wash the cucumbers, cut off the ends on both sides and also place in a bag or container.

Add salt and finely chopped garlic to the cucumbers and tie the bag tightly. It is convenient to use Zip-up bags.

Shake the bag or tightly closed container thoroughly so that the salt is mixed with the cucumbers and they release their juice. This juice will play the role of brine.

Transfer the bag or container to the refrigerator. In the next 24 hours, give the cucumbers a “shake” another 5-6 times.
To make cucumbers salt faster, cut them in half.

How to lightly salt cucumbers - tasty and crispy

How to lightly salt cucumbers - tasty and crispy

Delicious, crispy lightly salted cucumbers are not only an excellent addition to fried potatoes, but also a sign that summer is in full swing and the harvesting season is ahead. But if we won’t be enjoying the sunsets any time soon, then this product will please you in a matter of days. Quick recipes huge amount: in a jar in cold water, in hot water - every self-respecting housewife has her own secrets. And what’s important is that it’s always at hand.

When I read my recipes, my mouth literally waters and my eyes widen, there is only one problem - there are not enough cucumbers for everything. On bread, in a bag, on mineral water- how nice it is to crunch on a delicious cucumber! Here are my clever tricks:

How to lightly salt cucumbers:

1. Much depends on whether you choose the right cucumbers or miss. Take small, thin-skinned, strong and pimply ones. And it’s better if they are all the same size, then they will be salted at the same time.
2. Pay attention to the water in which you lightly salt the cucumbers. If you are confident in your tap water, then use it. Water affects the quality of pickling - this is clear, because greens absorb it. Bottled or filtered water works well.
3. It is best to lightly salt cucumbers in an enamel, ceramic or glassware. Ideal option- pot. Cans have two disadvantages: it is inconvenient to put the product in and take it out of them. In addition, there is no need to compact the cucumbers tightly; they will not be as crispy as we would like.
4. To ensure that the greens are completely covered with brine, cover the top with a lid or saucer and press down with a weight.
5. To make lightly salted cucumbers not only strong, tasty, but also crispy, be sure to soak them for 3 - 4 hours - this necessary stage preparations.
6. For salting, use only regular, coarse rock salt. Iodized or sea water will not work. The most common dosage is 2 tablespoons per liter of water, this is the classic option.
7. Another nuance that you need to remember: when stored for a long time, lightly salted cucumbers gradually become salty. To avoid this, cook them in small portions. Or store in the refrigerator, where the fermentation process is suspended due to the low temperature.

Seasonings for lightly salted cucumbers:

An important component that makes lightly salted cucumbers different every time. This is a kind of highlight of the recipe. A bouquet of seasonings will add an unforgettable taste and aroma. According to tradition, we are used to putting currant leaves, garlic and dill. Currants will add crispness, garlic will disinfect, and in combination with dill, each of the seasonings will add its own aromatic note.

Many people add horseradish leaves and they are absolutely right - you will protect the product from mold and get a spicy kick. This is the basis, the basis, with which we can limit ourselves. But you can add bay leaf and black allspice for variety.

Red and black currants and apples will add an interesting aroma and sourness to the product. However, remember that the taste of lightly salted cucumbers changes somewhat. So add a little at a time and experiment to see what you like best.

Now, knowing all the rules and subtleties, you can start cooking. So: lightly salt cucumbers according to these recipes:

How to lightly salt cucumbers - recipes:

Recipe No. 1. Lightly salted cucumbers in a bag:
Here's another one, a little more complicated.

We will need:

• Cucumbers - 1 kg.
• Garlic - 3 cloves.
• Cumin - take as desired.
• Dill, horseradish and currant leaves - a small bunch.
• Salt - a tablespoon.

How to cook:

1. Mash the horseradish and currant leaves a little with your hands, you can tear them smaller, finely chop the garlic, mash the caraway seeds with a rolling pin and put everything in a bag. Send cucumbers there, trimmed on both sides and salt.
2. Tie the bag tightly and shake well so that all the seasonings are evenly distributed.
3. Place in the refrigerator. The bag should lie in the refrigerator for an hour or two and then you can taste the cucumbers.

Recipe No. 2. With bread, in Hungarian style.
This is a Hungarian recipe that I found on the Internet a long time ago, made it a couple of times, and was very pleased.

We will need:

• Cucumbers - 2 kg.
• Bread, any, but preferably black - 150 gr.
• Black peppercorns - 8-10 pcs.
• Garlic - 1 clove.
• Bay leaf- 2 pcs.
• Dill - 2 bunches.
• Water and salt (2 tablespoons per liter).

How to cook:

1. Prepare the greens for pickling: wash, trim the ends on both sides, and pierce them in several places with the tip of a knife.
2. Cut the bread into thin slices and lightly brown in a frying pan without fat.
3. Place 2 slices of bread and all the seasonings on the bottom of the dish (mash the garlic a little to release the juice). Place the cucumbers and top with more slices of bread.
4. Boil salted water. For 2 kg. You will need about 2 liters of cucumbers and 2 tablespoons of salt. Let it cool until it is hot, but not too hot.
5. Pour brine over the greens, cover the dish (jar or pan) with gauze and place in a warm place. I put it on the window.
6. After 5 days, the cucumbers are considered ready. After this, they need to be taken out, washed, put in another jar and filled with brine, having first filtered it.
7. Keep it in the refrigerator, but I warn you right away: it won’t work for long, it will fly away in a moment. But the owner of the recipe for lightly salted cucumbers claimed that they stand in the refrigerator for a long time, only the brine becomes cloudy, but this is from the bread.

Recipe No. 3. Lightly salt the cucumbers in cold water. Quick pickling and absolutely no trouble. And the result is amazing.

We will need:

• Cucumbers - 2 kg.
• Salt - 3 tablespoons.
• Dill - a small bunch.
• Garlic - two or three cloves.

How to cook:

1. Place half the herbs and half the garlic on the bottom of the dish. Then pack the cucumbers tightly and place the remaining greens on top.
2. Dissolve salt in cold water and pour over greens.
3. Cover with a lid, pressing it down with pressure, and wait exactly 24 hours.

As I write, I envy myself: while I was writing how to lightly salt cucumbers, I made myself a jar, according to the third recipe. Simple and tasteful, now I’ll live to see tomorrow. I’ll crunch to my heart’s content, and with new potatoes!!!

You will see another recipe in this video, it also sounds good, I will definitely try it. Always yours... Galina Nekrasova.

AND THIS IS EVEN MORE INTERESTING

Instant lightly salted cucumbers

But first, some advice:

1. There are three types of pickling of instant cucumbers: dry, in hot and cold brine. If you pour hot brine, the appetizer will be ready much faster, and the dry method is also very good in this regard. With the cold cooking method, you will have to wait 2-3 days.
2. It is not necessary to prepare the hot brine separately, just put all the ingredients in a jar and then pour boiling water - just remember to shake the jar well several times after this so that the salt and other spices are evenly distributed. Very convenient, even if you are at the dacha.
3. For quick salting choose small cucumbers, but not gherkins, with thin skin and pimples. The pimples indicate that this is a cucumber variety specifically for pickling, and not a salad variety (these are smooth).
4. If you want quick-cooking pickled cucumbers to be hard, then first wash them and soak them in cold water for a couple of hours, and to make them crispy, do not spare horseradish. So that they quickly pickle, I cut off the ends of them on both sides, and remove the nitrates at the same time, they accumulate just in the ends.
5. It is best to place vegetables in a pickling container vertically - they will be salted more evenly.
6. Do not compact the cucumbers tightly - and they will take longer to salt and will have less crunch.
7. Do not cover the jar with a lid - lightly salted cucumbers need air access, for faster fermentation - just cover with a napkin.
8. Use coarse salt; iodized salt is not suitable. Store cucumbers in the refrigerator.

Instant lightly salted cucumbers - recipes:

Recipe No. 1. The recipe is old, proven, and meets all the requirements for cucumber lovers.
We will need:

• Cucumbers, garlic, horseradish, roots and leaves, hot peppers, dill, coarse salt - 2 level spoons per liter of water.

How to cook:

1. Peel the garlic, cut the hot pepper into small pieces, peel the horseradish root and chop it too. Place the cucumbers and spices in layers in the pan, starting with the spices and ending with them.
2. Pour brine on top; there should be enough of it to cover the cucumbers completely. If you pour hot brine, your delicacy will be ready in a day, cold - in three.

Recipe No. 2 Lightly salted.
We will need:

• Cucumbers.
• Garlic - about a clove for each cucumber.
• Dill - a lot.
• Sweet pepper- 1 pc.
• Chili pepper, bitter - 1 pc.

How to cook:

1. Wash the cucumbers, cut into rings and place in a cooking container (it must have a lid or bend). When you place the cucumbers, sprinkle them with salt (by eye), garlic, chopped bell peppers and chili peppers.
2. Sprinkle finely chopped dill on top. Cover with a lid or lid and place in the refrigerator. After half an hour you can start tasting them, but they will be truly ready after four hours.

Recipe No. 3. Quick preparation of lightly salted cucumbers with apples.
We will need:

• Cucumbers - 1 kg.
• Green apples - 2 pcs.
• Black currant leaves - 8 - 10 pcs.
• Parsley and dill - take a small bunch each.
• Cherry leaves - 2 - 3 pcs.
• Garlic - a small head.
• Black pepper, peas - 10 pcs.
• Salt - 2 tablespoons per liter of water.

How to cook:

1. Wash cucumbers, apples, greens. Cut the apples into 4 parts without removing the core, cut off the ends of the cucumbers, and chop the greens. Peel the garlic. Line the bottom of the pan with cherry and currant leaves, add pepper.
2. Place apples and cucumbers in a saucepan, sprinkling with herbs and garlic.
3. Make a brine: boil water, add salt and stir until it is completely dissolved. Pour hot brine, cover with a napkin. It will be ready in 8 - 12 hours.

Recipe No. 4. With lime and mint.
We will need:

• Cucumbers - 1.5 kg.
• Lime - 4 pcs.
• Dill (can be with umbrellas) - a bunch.
• Black and allspice peas - 5 pcs.
• Mint - 4 - 5 sprigs.
• Sugar - 1 teaspoon.
• Salt - 3.5 tablespoons.

How to cook:

1. Lightly crush the black and allspice peas, mix them with sugar and 2.5 tablespoons of salt. Remove the zest from the limes, chop them and add them to the mixture.
2. Squeeze the juice out of the lime. Chop the mint and dill, cut off the ends of the cucumbers on both sides, cut each into several pieces, depending on the size - preparatory work finished.
3. Place the cucumbers in a pickling container, sprinkle with a mixture of spices, chopped herbs, pour over lime juice, and do not forget to add the remaining salt. Stir everything again - in half an hour our appetizer is ready! Before serving quick-pickled cucumbers, shake off excess salt and herbs.

In addition to all sorts of traditional spices, you can add young zucchini or apples to the recipe for lightly salted instant cucumbers - they will not spoil, but only decorate!
Bon appetit, my dears! I hope I made you happy.

It's great to crunch on lightly salted cucumbers served with a plate of new potatoes - you don't even need cutlets for such a summer dinner! Fragrant, appetizing - with garlic and dill!

Do you already want to try it, but don’t even have the strength to wait for the cucumbers to ferment? And now I’ll tell you how to prepare delicious lightly salted cucumbers in just 15 minutes! AND glass containers will not be needed, since we will pickle the cucumbers in a bag. In the most ordinary sandwich bag. This method Pickling is so unusual, so simple, and what a delicious treat it turns out!

Ingredients:

• For 1 kg of cucumbers -
• 1 tbsp. salt;
• 1 tsp Sahara;
• 1 tbsp. vegetable oil;
• 1 tbsp. vinegar;
• A small bunch of dill;
• 1 large or 2 small heads of garlic.

How to quickly prepare lightly salted cucumbers in a bag:

Wash the cucumbers well. So that they are quickly and well saturated with spices, it is better to choose small cucumbers. But, if they have already grown to the size of a small zucchini, they are also suitable - just use them not whole, but cut into halves or quarters. For small cucumbers, it is enough to cut off the noses and tails.

We put the prepared cucumbers in a food bag - clean, preferably new, and, of course, whole.

Now add spices to the cucumbers. We take coarse salt, not iodized - only regular salt is suitable for salting table salt, since from iodized and from fine, such as “Extra”, pickles become soft. This applies to preparations for the winter, but I think it is also true for “quick” cucumbers.

Then add a little sugar.

Now let's pour it into the cucumbers vegetable oil. You can take sunflower or olive oil - whichever is more to your taste, the main thing is that the oil is fragrant, unrefined - with this it will turn out both healthier and much tastier!

Peel the garlic, finely chop the cloves, grate them on a fine grater or put them through a press and add them to the cucumbers.

Dip the dill in cold water for 5 minutes, and when the dust is removed from the branches, rinse under running water, dry slightly on a towel and chop finely. Pour the chopped dill over the whole delicious company. You can add other greens whose taste and smell you like: parsley or cilantro, basil, celery, arugula.

Now carefully collect the top of the bag, releasing the air from it, and mix all the ingredients. You get an amazingly delicious cucumber salad in no time! I like cucumbers even better at this stage than after pickling. Try eating one right away! And put the rest in the refrigerator for a couple of hours, although you can eat “speed” cucumbers earlier - after 15-30 minutes.

These lightly salted cucumbers can be stored in the refrigerator for a week - but usually they are eaten earlier, and you need to prepare a new portion!