Lightly salted cucumbers a classic recipe in cold water. Summer lightly salted cucumbers in a jar in a cold way

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

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

To complement the brine with bright flavors, some add apple, leaves of fruit bushes, lemon, aromatic and spicy herbs. But even the classic recipes are very good. The main thing in order 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 rapidly deteriorating product and this is at best. At worst, it can be harmful to health. Any container in which you are going to cook must be perfectly clean.

2. For lightly salted cucumbers, it is better to choose pickled varieties. They can be easily identified by the presence of frequent small bumps. They also have firm flesh and thin skin. Soft and watery specimens will not work.

3. Don't overdo it 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 texture of the vegetable. Especially if you have chosen fine salt for this. Large required!

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 suddenly grabbed the throat, and waiting for the usual salted salted is not less than 12 hours later - do not 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 turn out to be very tasty and aromatic. You prepare them and you yourself 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 heaped tablespoon of coarse salt;
8. 30 grams of sand;
9. 2 plastic bags.

Choose cucumbers that are firm and firm. 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, trimmed and dried on a napkin.

The size of the vegetables depends on how soon you are going to salt them. If your plans include eating them in 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 brining.

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

Prepare the spices for pickling. To do this, combine salt with sugar in a small bowl. Lightly chop the coriander in a mortar. Wash not in flour, but to a state of depression. We do this to give the coriander the opportunity to fully reveal its aromatic potential.

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

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

Close 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 in the refrigerator, but also affect the quality of the salting, because its presence is important in this matter.

Leave the bag of lightly salted salt on the table for half an hour.

Then put them in the refrigerator for 2-3 hours. After this time, you can take a sample.

The result is incredibly tasty and aromatic cucumbers that are easy to cook 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 grab it instantly.

Lightly salted cucumbers in a bag with garlic and dill

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

Remember that too much 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 of coarse salt.

Salt for lightly salted cucumbers is better to use coarse. Fine salt can have a bad effect on the structure of a lightly salted vegetable. It can soften and become wobbly.

To help salt and seasonings saturate vegetables faster, remove their tails literally a couple of centimeters.

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

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

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

After the specified time has passed, put the bag in the cold for another 8 hours. Then you can try whether our appetizer has been thoroughly marinated.

You will feel the scent as soon as you start opening the bag. The cucumbers have acquired a yellowish tint, which means they are ready.

I can already hear this delicious crunch! Bon Appetit!

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

I consider this recipe to be one of the fastest and most versatile. Therefore, once a week, this appetizer appears on the table steadily. 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 level tablespoons;
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 pitcher of mineral water, put salt. Soda water is important here. Because the presence of bubbles directly affects the crunch of cucumbers. This is my secret ingredient that I share with you as well.

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

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

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

Add half of the crushed garlic to it.

The cucumbers will lay in a dense layer on the fragrant pillow. They need to be slightly crushed without injuring the fruit.

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

Cover all this wonderful green composition in carbonated brine and put it in the refrigerator for a day. Within 24 hours you will have a unique opportunity to enjoy the harmonious taste of cucumbers.

I love this treat for its versatility in eating. They can be successfully combined with other dishes and simply slipped to children as a substitute for their favorite chips.

Crispy salted cucumbers with hot brine

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

We have already looked at many recipes with hot brine. This time I will introduce you to an original way of salting. We will grease them with salt in conjunction with apples. This will give the vegetables a light dessert flavor.

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 level tablespoons of salt;
6. 3 cloves of garlic;
7. 1 liter of water.

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

Wash the cucumbers and cover with ice water for several hours. Better to do it at night.

Place the cucumbers tightly on a pillow of herbs. On the second layer of herbs, spread the apples, 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. Then you need to cover and leave for 5-6 hours. For another 8 hours, the dishes should be placed in the cold.

In the morning, you can try your result. In this case, you can eat both cucumbers and apples. The taste is indescribable. You'd better try it yourself.

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

As we said, there are two methods of pickling with brine - cold and hot. We will talk about hot later, but we will discuss cold right now.

I love this recipe because the cucumbers, after such salting, look like from the picture. Cold water energizes them, preserves useful trace elements and natural taste. They turn out to be incredibly appetizing and crispy.

In addition, this method seems to me to be the safest, as it does not have to deal with high temperatures. My family love this delicious treat and ask for more every time. Try it too, you will not regret it!

Ingredients:

1. peas - 4 pieces;
2. dill twigs 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. We will use a saucepan in this case.

Note! If you are also going to cook an appetizer in a saucepan, then take it seriously. Cookware should be stainless steel or enamelled. Containers with chips and cracks will not work.

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

Tear the dill and horseradish into large pieces with your hands. Chop the garlic in medium pieces, 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 brine and the cucumbers will be saturated with them faster.

Divide the dill, horseradish and garlic into two parts. The first will lie at the bottom of the jar, feeding 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, on the bottom, lay the first part of the herbs and garlic. Then spread the cucumbers tightly and cover again with herbs and garlic. Sprinkle the composition with peppercorns on top. Optionally, you can add currant leaves.

We turn to the preparation of the brine. Dissolve the salt completely in a liter of cold mineral water (you can use ordinary filtered water). Pour the resulting liquid into a saucepan 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 richer. Therefore, if you prefer, you can let it brew for more.

The appetizer turns out to be very crispy and tasty. By the way, the garlic has already been pickled and you can eat it. Try it!

Delicious cucumbers in brine with garlic and dill

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

Boiling water reveals the special aroma of dill and garlic, so we will consider this recipe on hot brine. Such cucumbers turn out to be more tender and savory, with a light and inviting crunch. And the lemon present in the brine will provide a unique sourness.

Ingredients:

1. 1 kilogram of dense medium cucumbers;
2. 2 hats 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 granulated sugar;
8. 1 liter of water

Rinse the cucumbers and cover with 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 the marinade. At the bottom of a sterilized jar, put a bunch and 1 cap of dill, 2 slices of chopped garlic. Arrange the cucumbers on top in a horizontal position. Put sliced ​​lemon between them and along the sides of the container. Sprinkle with peppercorns on top. Add some cilantro seeds if desired.

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

Cover with a nylon lid and leave to cool. After that, the dishes should be taken to the basement or placed in the refrigerator overnight. In the morning, you can take the first sample.

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

So, in a short time you can get wonderful and delicious lightly salted. I cook with this recipe very often. Try it yourself!

Crispy cucumbers in brine. How much brine do you need per liter?

Many people adore this dish precisely for its pronounced crunch and juiciness. If you belong to this category, then this recipe is for you. Cold water pickle has properties, just the same, saturation of vegetables with crunch.

We will cook cucumbers, this time on carbonated mineral water, which will add even more crunchiness and aroma. For this, any highly carbonated water is suitable and you need to use it immediately after opening the bottle, so as not to lose our valuable dose of gases. Let's prepare a meal in 1 liter jars to eat everything at once. After all, the line of lightly salted and just 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 sprig of cherries with leaves;
4. horseradish root (leaves can be used);
5. 3 peas of allspice or black pepper;
6. 1 tablespoon salt
7. 300-500 grams of soda.

Usually, for a liter jar, densely 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, it's okay. If it is not enough, you can just add water..

Soak the cucumbers for several hours in cold water. Then dry and remove the butts. If you are preparing large fruits, then they need to be divided in half 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. Place the first part of these ingredients in the bottom of the glass jar. Squeeze cucumbers tightly on top. Place the remaining ingredients for the marinade, except for the salt, on top.

Dissolve the salt in water, stirring as thoroughly as possible so that no crystals remain. Pour the jar up 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 invite your 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 for a very long time on the topic of lightly salted cucumbers. Every home loves this delicacy. It can be eaten by absolutely all family members, including children. The aroma of lightly salted not only whets a healthy appetite, but also perfectly removes hunger.

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

Check out other canning recipes:

• The skin should be pimpled and black thorns.
• Yellowish and overgrown cucumbers are not suitable for this pickling method.
• It is more correct to try cucumbers so that they are not bitter. Bitters are also not used!
• The skin should be firm. Then the cucumbers will be crispy.
• The best water for salting is spring water. 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 enhance the taste of the 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, cans can be calcined in the oven at 110 degrees. Or boil them together with the lids for 10-15 minutes. The lids are sterilized only in boiling water.
• Large cucumbers are placed on the bottom, if they are very large, then vertically. Above are small cucumbers. All cucumbers are laid as tightly as possible to each other. Spices are placed on the bottom, you can put them between layers of cucumbers. After pouring the brine, cover the cucumbers with currant and horseradish leaves.
• Use rock salt. Using a small one, there is a high probability of spoiling the cucumbers, and they will turn out to be soft. And this is contrary to our recipe! For 1 liter of water, they usually put 50-60 g of salt. This is about 2-2.5 tbsp. salt. The brine can be hot or cold. If vinegar is used, then hot is necessary, but then pickled cucumbers will turn out.

Do 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 the attention. Until new, tasty and useful meetings!

Lightly salted cucumbers are one of the main dishes on our table in summer.

Classic, quick, spicy, with apples, mustard, chili and even ginger - choose the recipes to your liking!

How to pickle cucumbers: 7 main rules

1. Choose small cucumbers of the same size with thin skin and pimples - these are the most suitable for pickling.

2. If the cucumbers have wilted a little, soak them in cold water (possibly with the addition of ice) for about 2 hours.

3. To make the cucumbers cook faster, be sure to cut off the ends or make cuts.

4. To make the cucumbers crispy, do not tamp them too tightly.

5. For a more even salting, it is better to put the cucumbers in the container vertically.

6. Salt is better to take the usual coarse stone. Iodized salt is not suitable as it can soften the skin.

7. Lightly salted cucumbers should be kept in the cold for 2-3 days.

Quick pickled cucumbers in a bag

This recipe will come in handy precisely when salted cucumbers need to be prepared urgently.

Ingredients:
1 kg of cucumbers
5-10 cloves of garlic
1 bunch fresh dill
1 tbsp. a spoonful of salt without a slide

How to cook quick salted cucumbers in a package:

1. Wash cucumbers thoroughly, cut off the tails.

2. Place the cucumbers in a clean food bag.

3. Add the garlic cloves, cut lengthwise.

4. Put finely chopped dill and salt in a bag.

5. Tie the bag tightly and shake well to distribute the herbs, salt and garlic evenly.

6. Leave the cucumbers in the refrigerator for 30 minutes to 5 hours. Shake the bag periodically.

See the exclusive recipe of the incomparable Lara Katsova!

Scented lightly salted cucumbers in hot brine

This method of pickling cucumbers will undoubtedly appeal to lovers of spicy but delicate snacks.

Ingredients:
1.5 kg fresh cucumbers
10-12 cloves of garlic
4 horseradish leaves
7-10 currant leaves
1 small bunch of dill
2 l of water
4 tbsp. tablespoons of salt without a slide
1 tbsp. a spoonful of allspice (it is better to use a mixture of peppers)
2 teaspoons of clove buds
4-5 bay leaves

How to cook scented lightly salted cucumbers in hot brine:

1. Wash the cucumbers and cut off the ends, cut the garlic cloves lengthwise, thoroughly wash the leaves of horseradish, currant and dill.

2. Place half of the horseradish and currant leaves on the bottom of a clean saucepan.

3. Lay out the cucumbers, sprinkling with chopped dill and garlic.

4. Pour water into a separate saucepan, add salt, pepper, cloves, bay leaves. Bring to a boil and remove from heat.

5. Pour brine over the cucumbers and cover.

6. When cool, put in the refrigerator.

7. After 24 hours, sweet-scented cucumbers are ready.

Lightly salted cucumbers with mustard and chili

Thrill-seekers will appreciate these lightly salted cucumbers. And do not forget to take them with you to the nature to barbecue or grilled sausages!

Ingredients:
1 kg of fresh cucumbers
8-10 cloves of garlic
1-2 peppers
1 small bunch of dill
1 teaspoon coriander seeds
1 teaspoon of cumin
1 liter of water
1 tbsp. a spoonful of salt without a slide
1 teaspoon mustard powder
2 tsp vinegar 9%

How to cook lightly salted cucumbers with mustard and chili:

1. Wash the cucumbers and cut off the ends, cut each garlic clove lengthwise, cut the chili into rings.

2. Place the cucumbers in a clean saucepan or jar, shifting them with dill, garlic, chili, coriander and cumin.

3. Add salt to water, boil, remove from heat and stir mustard powder and vinegar.

4. Pour cucumbers with the resulting brine, cool and refrigerate for 1-2 days under a lid.

Lightly salted cucumbers with apples

An incomparable recipe! Apples turn into a great snack, while cucumbers are soaked with characteristic apple notes. What you need for a salad, and a bite, and just crunch on a warm summer evening while talking in a summer cottage.

Ingredients:
2 kg of cucumbers
4 large sour green apples
4 horseradish leaves
6-8 currant leaves
1 bunch of dill
8-10 cloves of garlic
1 liter of water
2 tbsp. spoon of salt

How to cook lightly salted cucumbers with apples:

1. Cut off the tips of the cucumbers, cut the apples into quarters, removing the core.

2. Put cucumbers and apples in a clean saucepan or jar, shifting with horseradish and currant leaves, dill and garlic.

3. Add salt to water, boil and pour into cucumbers.

4. Cool and refrigerate for 1 day.

Lightly salted cucumbers with ginger

Ingredients:
5-6 large cucumbers
2-3 cm of ginger root
1 tsp salt
3-4 teaspoons of sugar
1 tbsp. a spoonful of vinegar 9% *

* Salt, sugar, and vinegar are best added to suit your taste. You can add seasonings to cucumbers gradually, tasting the brine.

How to cook lightly salted cucumbers with ginger:

1. Cut the cucumbers into slices or long strips with a vegetable peeler. Curly knives can also be used for slicing. If you don't want to make a salad, trim off the ends or cut them in half lengthwise.

2. Rub the ginger root on a fine grater.

3. Combine cucumbers with ginger, add salt, sugar, vinegar and mix.

4. Transfer to a clean food bag and refrigerate for 1 to 10 hours.

Nature pleases with beautiful young green foliage and, looking at all this beauty, I remembered my favorite way of cooking crispy salted cucumbers. In our family, such cucumbers are loved by everyone, without exception. According to this recipe, they are super crispy, hard, and their rich green color is preserved. And the taste! ... Mmm ... beyond words. This is something. Yes, with a shish kebab, a potato. Well, I think you already understood that this recipe for crispy cucumbers should not be overlooked - in the summer it will be needed many, many times: it has been tested many times. Write it down!

Ingredients:

• fresh cucumbers - two kilograms;
• dill greens - one bunch;
• garlic - one large head;
• salt - two tablespoons without a slide.

Crispy lightly salted cucumbers. Step by step recipe

1. We wash two kilograms of fresh cucumbers with cold running water. We inspect for rot or other damage.
2. We place them in a deep bowl or other container, pour cold water on top (so that the water completely covers our cucumbers) and let stand for one to two hours.
3. Tip: for pickling cucumbers, an important point is the choice of the cucumbers themselves. After all, a beautiful and tasty result, first of all, depends on how you approach the choice of cucumbers when buying. What you should pay attention to: size (it is best to choose small cucumbers of the correct shape: no more than 15 centimeters in length), peel (should be intact, dark green, firm). A lumpy surface with small thorns indicates that these cucumbers have fewer seeds, and the flesh is denser and crisper without voids. These cucumbers are ideal candidates for our recipe. I also want to add that cucumbers grown in the open field are much more aromatic and tastier than greenhouse ones.
4. We wash a bunch of dill with cold running water and cut it into a length of three to four centimeters (not finely).
5. We disassemble the head of garlic into cloves, peel each of them. I always choose a larger head of garlic, as I love the tangible aroma of garlic in a jar of cucumbers.
6. While the cucumbers are soaking, you need to prepare the jars. According to this recipe, I manage to fill two liter cans. You will choose the size and number of jars yourself, since everyone has different varieties and sizes of cucumbers. Each hostess will be able to tamp them in jars in different ways. BUT! The speed of eating these crispy lightly salted cucumbers will be equally high for everyone. And after a couple of days, you will again return to the stage of preparing the cans. Fortunately, you don't need to sterilize anything!
7. So, wash the cans well and lay out the bottom with dill.
8. After two hours, drain the water from the bowl of cucumbers.
9. We begin to pack the cucumbers tightly into the jar, add a couple of cloves of aromatic garlic, a little more dill.
10. We fill the jar with cucumbers to the top.
11. Then we add to each jar one tablespoon of salt without a slide (for one liter jar of cucumbers there is one tablespoon of salt without a slide).
12. Fill our cucumbers in a jar with boiling water to the top, cover with a nylon lid and shake well.
13. Then we remove the lid and leave the jars of lightly salted cucumbers on the table for pickling them.
14. After a day, our crispy lightly salted cucumbers are completely ready for use.

Be sure to try this recipe for lightly salted cucumbers. Cucumbers are always tasty and crispy, and there are no difficulties in cooking. Such lightly salted cucumbers perfectly increase appetite and perfectly complement any lunch or dinner. They are loved by both children and adults.

The summer season is ahead and it is good to have a quick recipe for making lightly salted cucumbers on hand. It is hard to argue with the fact that lightly salted cucumbers are one of the most popular snacks. They go well with fried meat and boiled potatoes, their spicy taste will be a great addition to almost any diet. And how nice it is to have a crunchy cucumber snack! You should definitely try it. Lightly salted cucumbers are very tasty and easy, because cooking does not take much time. There are many recipes for delicious cucumbers: these are lightly salted cucumbers in a package, classic quick salted cucumbers, lightly salted cucumbers with apples, lightly salted quick cucumbers. Eyes run, drooling! Let's figure out how to quickly cook lightly salted cucumbers. It's simple if you know some tricks. Also for you are six quick recipes for lightly salted cucumbers.

Lightly salted cucumbers - how to choose

It is very important to choose the right cucumbers for the preparation of lightly salted cucumbers. You can not take bitter, lethargic and yellowing. Small and thin-skinned are ideal. Necessarily strong and pimply. Nizhyn cucumbers are very good for salted salted, but you can take any others. The main thing is that they meet the listed selection criteria. Another important point in choosing cucumbers is to choose approximately the same fruits. This will allow the cucumbers to salt out evenly.

Lightly salted cucumbers - what water to fill

Lightly salted cucumbers - in which dishes to lightly salt

Lightly salted cucumbers - how to soak

We have already figured out some of the secrets of making crispy salted cucumbers. We know how to choose cucumbers, what dishes to take and what water to use. We learned that soaking will make the salted cucumbers crispy and firm. Now it remains to find out how to make lightly salted cucumbers tasty and aromatic.

Lightly salted cucumbers - how much salt to put

Lightly salted cucumbers - what spices and herbs to put

If you want to diversify the taste of lightly salted cucumbers - choose recipes with the addition of berries and apples. They will add an interesting aroma and subtle sourness. Apples and currants, both black and red, slightly change the usual classic taste of lightly salted cucumbers, so add a little - try to understand how it tastes better for you.

Lightly salted cucumbers - how much to salt

How to preserve lightly salted cucumbers

• after the brine has cooled down and the cucumbers stand for 4-5 hours, it is better to put them in the refrigerator - in the cold, the fermentation process slows down, and the cucumbers remain lightly salted longer;
• cook a little - just add fresh cucumbers to the prepared pickle as you eat those that were in it.

Salted cucumber recipes

A simple recipe for salted cucumbers

Wash cucumbers and soak in cold water for 2 hours. Coarsely chop the greens, peel the garlic, chop the horseradish leaves, leave 2-3 leaves intact. Put horseradish leaves in an enamel pan on the bottom, then some of the chopped herbs and spices. Lay a layer of cucumbers. Above, again, herbs with spices, then cucumbers. The last layer is whole horseradish leaves. Dissolve salt in 3 liters of hot, but not brought to a boil, water and pour cucumbers. Press down with a press. Leave on for 2 days.

Recipe for quick salted cucumbers

Cooking lightly salted cucumbers:
Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt. Remove the zest from the lemons, add salt and pepper to the mixture. Squeeze the juice out of the lemons. Chop the dill. Wash cucumbers, soak for 1 hour. Then cut off the ponytails on both sides. Do not hit each cucumber too hard with the pestle or the handle of a heavy knife to crack the cucumber, then cut each cucumber across into several pieces. Sprinkle the cucumbers with salt and pepper, pour over the lemon juice and stir. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Blot the salt with a paper towel before serving. If you are in a hurry, do without soaking. Then the cucumbers can be salted in about an hour.

Recipe for lightly salted cucumbers in package number 1

Cooking lightly salted cucumbers in a package:
Wash fresh vegetables and herbs. Fresh cucumbers should be soaked in clean cold water for 2 hours. Then you need to get them out and wipe each dry. You can prick with a fork in several places and cut off the ends. Take a sturdy plastic bag. Put dry cucumbers, chopped dill and garlic in it. Tie and shake to mix. Now you need to leave the bag of cucumbers for 2 hours at room temperature. Then put in the refrigerator for an hour or two. Lightly salted cucumbers in a bag are made very quickly and easily. They need to be stored in a cool place for no more than 3 days.

Recipe lightly salted cucumbers in package number 2

Cooking lightly salted cucumbers in a package:
Tear the dill and leaves with your hands, put them in a bag. Cut off the tails of cucumbers, send also in a package. Squeeze the garlic through a garlic press (you can chop it with a knife). Mash cumin seeds in a mortar with a pestle or use a rolling pin. Add salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.

Recipe for crispy salted cucumbers with apples

Cooking lightly salted cucumbers:
Boil the brine. To do this, boil the water, add salt and bay leaf. Cut off the "butts" of the cucumbers. Peel young garlic. Cut the apples into 4 pieces. Put 1/3 of the dill, currant and cherry leaves, horseradish in a dry saucepan. We spread half the cucumbers, one apple. Put half the norm of garlic and peppercorns.
Then we spread another part of dill, garlic, currant leaves and cherries. We add all the remaining cucumbers, apples, herbs and garlic. Fill the cucumbers with hot brine. We cover with a plate and put the load. Let it cool completely and put it in the refrigerator. In the morning, crispy cucumbers are ready.

Quickly salted cucumbers

Cooking early ripening lightly salted cucumbers:
Wash cucumbers and soak in cold water for 5-10 minutes. Wash and chop the dill finely. Peel and crush the garlic in a garlic bowl. Cut the cucumbers into pieces into eight to twelve pieces - see the size of your cucumbers. Place the prepared cucumbers in layers in a jar, sprinkle with salt, garlic and dill. Cover the jar of cucumbers with a lid, shake thoroughly until the contents of the jar are well mixed. Leave for 5-10 minutes. Lightly salted cucumbers are ready quickly.

Lightly salted cucumbers on mineral water

Cooking lightly salted cucumbers:
Rinse the dill well and shake off the water. Put half of the dill on the bottom of the container, in which we will salt the cucumbers. Rinse cucumbers, cut off the ends, fold tightly into a container. Put the second half of the dill and finely chopped garlic on the cucumbers. Dissolve salt separately in mineral water. Pour this mixture over the cucumbers so that they are completely covered. Put the cucumbers in the refrigerator. They are ready in 12-14 hours.

Earlier on the topic:

July is the time when cucumbers have already ripened at dachas in central Russia. Salads, and just crunching with a fresh cucumber is, of course, good. But the most important task of cucumbers is completely different - they simply have to be eaten lightly salted.

Moreover, it is much easier to cook lightly salted cucumbers than salted ones for the winter.

Which cucumbers to choose?

Cucumbers that have just been picked from the garden are best suited for salting. So if you don't have your own summer cottage, it is better to buy vegetables outside the city.

Important! For lightly salted, unlike salted, you need to take approximately the same cucumbers, then they will be evenly salted. When we pickle cucumbers for the winter, this is not so important, because they are in the brine for a long time.

Which water to choose

Water is one of the most important ingredients in any canning, but it is especially important for cucumbers. It is best to take spring water. In the end, not much of it is needed: soak the cucumbers and make a pickle. For 5 kilograms of vegetables, two five-liter bottles or one bucket are enough.

If spring water is not available, you can take bottled or filtered tap water. Pour it into an enamel bowl, put a silver spoon and something copper on the bottom, close the lid and let stand for a couple of hours. Metals will slightly improve the taste of the water.

Dishes

You can do it in a glass jar, but it's more convenient in a saucepan. Enamelled, of course. You can also use a ceramic or glass container. It is more convenient to lay cucumbers in a saucepan, it is more convenient to take them out of there. In addition, you don't need to roll it into the jar anyway.

You will also need a lid or a large plate with which you can press down the cucumbers inside the pan. And oppression. You can just take a jar or other container filled with water.

Soak is a must

Herbs and spices

Dill, currant leaves and necessarily horseradish leaves. Currants add crunchiness and aroma, and horseradish, in addition to an unforgettable taste and smell, protects cucumbers from mold. Moreover, it disinfects.

You can add bay leaf and peppercorns (black, allspice) to the hot brine.

Salt

Not iodized, not marine. Better coarse, rock salt. Small ones are not taken for canning; vegetables can become soft from it. Usually put 2 tablespoons. per liter of water.

What else can you add?

How much to wait

In hot brine, the cucumbers will be ready in a day. Cold - 2-3 days.

How to keep cucumbers lightly salted longer

After the brine has cooled down and the cucumbers stand for 4-5 hours, it is better to put them in the refrigerator. In the cold, the fermentation process slows down, and the cucumbers remain lightly salted longer.

But they will still gradually turn into salty. So it's better to cook a little. You can add fresh cucumbers to the finished brine as you eat those that were in it. New cucumbers will taste slightly different, but they will also be salted.

Salted cucumber recipe

5 kg of cucumbers

7-10 branches of dill with umbrellas

1 head of garlic

30 horseradish leaves

4 tsp allspice peas

2 tsp red peppercorns

Currant leaves

6 tbsp salt

Step 1. Wash cucumbers and soak in cold water for 2 hours.

Step 2. Chop the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves intact.

Step 3. Put horseradish leaves in an enamel pan on the bottom, then some of the chopped herbs and spices. Lay a layer of cucumbers. On top, again, herbs with spices, then cucumbers. The last layer is whole horseradish leaves.

Step 4. In 3 liters of hot, but not brought to a boil, water, dilute salt and pour cucumbers. Press down with a press. Leave on for 2 days.

Quick salted cucumbers

Recipe for 2 kg of cucumbers

10 black peppercorns

5 allspice peas

1 tsp Sahara

Coarse salt

A bunch of dill stalks

Step 1. Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt.

Step 2. Remove the zest from the lemons, add salt and pepper to the mixture. Squeeze the juice out of the lemons.

Step 3. Chop the dill.

Step 4. Wash cucumbers, soak for 1 hour. Then cut off the ponytails on both sides.

Step 5. Do not hit each cucumber too hard with the pestle or the handle of a heavy knife to crack the cucumber, then cut each cucumber across into several pieces.

Step 6. Sprinkle cucumbers with salt and pepper, pour over lemon juice and stir. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Blot the salt with a paper towel before serving.

If you are in a hurry, do without soaking. Then the cucumbers can be salted in about an hour.

Cucumbers in a package

Lightly salted cucumbers in a package Photo: AiF / Ekaterina Tyunina

Recipe for 1 kg of cucumbers

a small bunch of greens (dill "umbrellas", fresh horseradish leaves, currant, cherry)

3 cloves of garlic

1 tbsp coarse salt

1 tsp cumin (optional)

A clean plastic bag or plastic container with a tight lid

Step 1. Tear the dill and leaves with your hands, put them in a bag.

Step 2. Cut off the tails of cucumbers, send also to the package.

Step 3. Squeeze the garlic through a garlic press (you can chop it with a knife).

Step 4. Mash caraway seeds in a mortar with a pestle or use a rolling pin.

Step 5. Add salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients.

Step 6. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.