Recipe for lightly salted cucumbers in cucumbers. Lightly salted cucumbers in mint marinade

Many people believe that fast food cannot be tasty. And they are extremely mistaken. For example, on a quick fix You can make delicious lightly salted cucumbers. After some time, depending on the salting method, you will be able to enjoy a crispy delicacy that no one can resist.

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

To top up the brine bright flavors, some add apple, leaves of fruit bushes, lemon, aromatic and herbs. But even the classic recipes are very good. The main thing is to achieve an ideal result, you need to follow several rules:

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

2. For lightly pickled cucumbers, it is better to choose pickled varieties. They are easily identified by the presence of frequent small pimples. They also have elastic flesh and thin skin. Soft and watery specimens are not suitable.

3. Don't overdo it with salt. If you think that the more salt you add, the faster dish will be ready, then you are mistaken. Excess of this ingredient can soften the structure of the vegetable. Especially if you choose to do this fine salt. Need a big one!

In addition, there are many other aspects that, if followed, will help you achieve success. We will discuss them below.

When the desire to enjoy your favorite snack suddenly grabs you by the throat, and you have to wait at least 12 hours for regular salted salts - don’t worry! I will introduce you to an extra quick recipe that will allow you to satisfy your cravings in just a couple of hours.

Despite the speed of preparation, they turn out very tasty and aromatic. You prepare them and you will understand everything yourself.

Ingredients:

1.5 kilograms of small, young, strong cucumbers;
1 bay leaf IR;
1 bunch of dill;
approximately 1 dessert spoon coriander seeds;
5 cloves of garlic;
1 red hot pepper;
1 heaped tablespoon of coarse salt;
30 grams of sand;
2 plastic bags.

Choose cucumbers that are firm and firm. It is advisable to select pickling varieties for this. If you have limp vegetables, it is better to initially soak them for 6-8 hours in ice water.

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

The size of the vegetables depends on how soon you are going to salt them. If your plans include eating them after 2-3 hours, then it is better to divide them into halves or even circles. It is better to marinate whole cucumbers for about 12 hours to achieve perfect pickling.

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

Prepare spices for pickling. To do this, combine salt and sugar in a small bowl. Lightly crush the coriander in a mortar. Rub it not into flour, but into a state of depression. We do this to give coriander the opportunity to fully reveal its aromatic capabilities.

Add it to the salt and sand mixture. Chop the bay leaf a little with your hands and send it there.

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

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

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

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

Then put them in the refrigerator for 2-3 hours. After this time, the sample can be taken.

The results are incredibly tasty and aromatic cucumbers that are easy to prepare and quickly serve. I often serve these cucumbers with a vegetable or cereal side dish, as well as with meat. But even if you only put a plate of cucumbers on the table, it won’t last long - it will be snatched up in an instant.

Lightly salted cucumbers in a bag with garlic and dill

These cucumbers are prepared in minimal time and they turn out great. 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:

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

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

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

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

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

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

After the specified time has passed, refrigerate the bag for another 8 hours. Then you can try to see if our appetizer is thoroughly marinated.

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

I can already hear that delicious crunch! Bon appetit!

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

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

Ingredients:

1 kilogram of cucumbers;
coarse sea salt - 3 level tablespoons;
1 liter of carbonated mineral water;
dill - 1 bunch;
5 medium cloves of garlic.

Wash the cucumbers and trim the ends.

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

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

Stir the solution and leave it alone while you prepare the other ingredients.

Crush the garlic with a knife, unpeeled. Coarsely chop the dill along with the stems and place half on the bottom of the dish. IN in this case, we took an enamel saucepan.

Add half of the crushed garlic to it.

The cucumbers will lie in a dense layer on a fragrant pillow. They need to be lightly crushed without damaging the fruit.

Cover them on top with the remaining 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 this entire beautiful green composition in carbonated brine with a lid and put it in the refrigerator for a day. Within 24 hours you will receive unique opportunity enjoy the harmonious taste of cucumbers.

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

Crispy lightly salted cucumbers with hot brine

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

We've already looked at many hot brine recipes. This time I will introduce you to in an original way pickling. We will salt them together with apples. This will give the vegetables light dessert note.

Ingredients:

1 kilogram of pickling cucumbers;
2-3 medium apples;
1 bunch of fresh dill;
a couple of leaves of a currant bush;
1.5 level tablespoons of salt;
3 cloves of garlic;
1 liter of water.

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

Wash and pour cucumbers ice water for several hours. It's better to do this at night.

Place the cucumbers tightly on the bed of herbs. Place apples, previously washed and cut into slices, on the second layer of herbs. Add garlic.

Pour 1 liter of water into a saucepan, bring to a boil and dissolve the salt. Pour this solution into a container with cucumbers and apples. Then cover with a lid and leave for 5-6 hours. The dishes must be refrigerated for another 8 hours.

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

How to prepare crispy lightly salted cucumbers at home using cold brine

As we have already said, there are two methods of pickling with brine - cold and hot. We'll talk about the hot stuff later, but we'll discuss the cold stuff right now.

I love this recipe because after pickling the cucumbers they look just like the picture. Cold water energizes them, preserves beneficial microelements and natural taste. They turn out incredibly appetizing and crispy.

Also, this method seems to me to be the safest since you don't have to deal with high temperatures. My family loves this delicacy and asks for more every time. Try it too, you won’t regret it!

Ingredients:

peppercorns - 4 pieces;
sprigs of dill along with trunks;
4 cloves of garlic;
horseradish leaves;
1 liter of cold water;
2 tablespoons salt.

For preparation, you can take any deep container. In this case we will use a saucepan.

Pay attention! If you are also going to cook a snack in a pan, then choose it seriously. The dishes must be made from stainless steel or with enamel coating. Containers with chips and cracks will not be suitable.

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

Tear the dill and horseradish into large pieces with your hands. Chop the garlic into medium cubes; it is better not to put it through a press. In general, we don’t have to grind all these ingredients. But by doing this, we give them the opportunity to fully reveal their aromatic charms in the brine and the cucumbers will be saturated with them faster.

Divide dill, horseradish and garlic into two parts. The first will lie at the bottom of the jar, feeding the fruits from below, and the second will cover the vegetables and nourish them from above. This way we will get more rich taste for short time.

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

Let's move on to preparing the brine. A liter of cold mineral water(you can use regular filtered one) completely dissolve the salt. Pour the resulting liquid into the pan and put it in a cold room for a day.

If the cucumbers sit a little longer than expected, they will become saltier and richer. So, if you prefer it that way, you can let it brew longer.

The snack turns out very crispy and tasty. By the way, the garlic has already been pickled and can be eaten. 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 tastes better.

The special aroma of dill and garlic is revealed by boiling water, so we will consider this recipe using hot brine. These cucumbers turn out to be more tender and piquant, with a light and inviting crunch. And the lemon present in the brine will provide a unique sourness.

Ingredients:

1 kilogram of dense medium cucumbers;
2 caps and 2 bunches of dill;
4 cloves of garlic;
1 lemon (recommended)
4 peppercorns (allspice or black);
2 tablespoons salt;
1 teaspoon granulated sugar;
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 marinade. Place a bunch and 1 cap of dill, 2 cloves of chopped garlic on the bottom of a sterilized jar. Place the cucumbers tightly on top in a horizontal position. Place lemon slices between them and along the walls of the container. Sprinkle peppercorns on top. If desired, you can add some cilantro seeds.

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

Cover nylon cover and leave to cool. After this, the dishes should be taken to the basement or placed in the refrigerator overnight. The next morning you can take the first sample.

If you feel like the cucumbers haven’t been salted enough yet, you can leave them alone for a few more hours.

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

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

Many people adore this dish precisely for its pronounced crunch and juiciness. If you fall into this category, then this recipe is for you. Brine on cold water It has the properties of saturating vegetables with crunch.

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

Ingredients:

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

Typically, a liter jar tightly filled with cucumbers requires 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’s 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 into halves or 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 at the bottom of a glass jar. Press the cucumbers tightly on top. Place the remaining ingredients for the marinade, except salt, on top.

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

The next day you can invite your family to the table, greeting 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

We can talk about lightly salted cucumbers for a very long time. Every home loves this delicacy. Absolutely all family members, including children, can eat it. The aroma of malosol not only stimulates a healthy appetite, but also perfectly removes hunger.

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

Check out these other canning recipes:

The skin should have pimples and black spines.
Yellowish and overgrown cucumbers are not suitable for this pickling method.
It is better to taste the cucumbers so that they are not bitter. Bitters are also not used!
The skin should be dense. Then the cucumbers will turn out crispy.
The best water for pickling is spring water. If you are in the city, use bottled water or mineral water. You can also boil it and filter it through a charcoal filter to purify and improve the taste of the water.
Be sure to soak the cucumbers for at least 3 hours. This will make the cucumbers stronger and more elastic. This will affect the crunch in the finished product.
Before adding cucumbers, glass jars must be soaked in a soda solution, then washed very thoroughly. warm water with soap. Rinse thoroughly and pour over boiling water. Dry.
To sterilize jars, you can bake them in the oven at 110 degrees. Or boil them together with lids for 10-15 minutes. Lids are sterilized only in boiling water.
Large cucumbers are placed on the bottom, if they are very large, then vertically. On top are small cucumbers. All cucumbers are laid as close to each other as possible. 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 soft. And this contradicts our recipe! 50-60 g of salt are usually added to 1 liter of water. This is approximately 2–2.5 tbsp. salt. The brine can be cold or hot. If you use vinegar, it must be hot, but then you will end up with pickled cucumbers.

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

The harvesting season is in full swing. It's time to talk about how to cook lightly salted cucumbers.
Lightly salted cucumbers- the most popular summer snack. They are great served with boiled potatoes, kebabs, fried chicken, and also use as a component for salads, and just crunch for pleasure.
Dry-salted cucumbers also taste great. They delight with crunch and aroma. And they require less effort and time.

Selection of cucumbers for quick salting

It is better to take cucumbers of the same size so that they are salted evenly. Don't select too large. The smaller the cucumber, the faster it will cook.
Dense, with thin skin. They will withstand salt load better and will be harder.
Pimply. What will become an indicator of pickling qualities.

We also need a package. Check that it is intact and strong. It's better to prepare a couple of bags, just in case.

Lightly salted cucumbers with garlic and dill in a bag. Quick salting recipe in 5 minutes

Compound:
1 long cucumber or 4-5 small
6 cloves garlic
Salt to taste
1/2 lemon
Fresh dill
Preparation:

Wash the cucumbers and cut off the stems on both sides.

Cut into pieces about 5 cm long and then into 4 pieces.
Crush the garlic. Sprinkle with salt. Squeeze the lemon.

Finely chop the dill.

Place all prepared ingredients in a bag. Release the air from the bag, tie it and start shaking. We need to not just shake, but try to ensure that our cucumber sticks are enveloped in the resulting juice.
Shake it for 5 minutes until all the ingredients are distributed evenly among the cucumbers.

Lightly salted cucumbers in a bag, a quick recipe in 5 minutes - a universal guide for housewives. It can be used throughout the year. It will allow you to easily and quickly come up with a great snack for lunch or the arrival of guests in the summer. And in winter, surprise and delight guests with fresh, aromatic, lightly salted cucumbers on the table. Bon appetit!

Instant lightly salted cucumbers with mineral water

These cucumbers can be prepared at any time of the year; both greenhouse and ground are suitable. Emerald and crispy lightly salted cucumbers will decorate any table. Elementary preparation! Tasty and healthy! And what a aroma!

Compound:
Cucumbers - 1 kg
Mineral water - 1 l.
Rock salt - 2 tbsp. l. no slide
Garlic - 4-6 cloves
Dill - a small bunch
currant leaf

Preparation:

Mix mineral water with salt.

Chop the garlic and dill.
If you are guaranteed to want to enjoy cucumbers every other day, then it is better to cut them in half. If time is of the essence, and you are prepared for the fact that they may not be salted enough in a day, then feel free to leave them whole, they will come with time.
Much depends on the cucumbers; some pickle quickly, while others have thicker skins and therefore are delayed in salting.
If you cut cucumbers, they will not lose their crunchiness - it has been tested many times!

Place garlic and dill on the bottom and middle of the container. Place the cucumbers in a container. Cover with a lid.

Place in the refrigerator for a day. Cucumbers pickle quickly and are eaten instantly! Bon appetit!

How to cook lightly salted cucumbers in a bag in 2 hours in the refrigerator

Compound:
Cucumber - 500 g
Rock salt - 0.5 tbsp. l.
Dill - 1 bunch
Garlic - 2-3 cloves
Lemon juice - 1 tsp.

Preparation:

Prepare your food. Wash the cucumbers and herbs thoroughly, peel the garlic, you only need a couple of cloves. Cut off the ends of the cucumbers and cut them into 4 pieces lengthwise. Chop the garlic not very coarsely with a knife. Chop the greens.

Place cucumbers in a marinator or just a clean bag.

Pour freshly squeezed lemon juice over them, add salt, garlic, dill.
Tie the bag tightly, shake it so that the cucumbers are evenly saturated with salt, lemon juice, garlic and herbs. Leave in a warm place for 1.5-2 hours.
After two hours, there will be more brine, as the cucumbers will also give juice. Ready! Keep refrigerated!

Improvise with your greens. Cilantro seeds, currant and cherry leaves, and basil sprigs will help add originality. Bon appetit!

Lightly salted cucumbers without brine in their own juice in a bag

Quick recipe lightly salted cucumbers without brine. The cucumbers will be ready in a matter of hours without special effort! The recipe for quick lightly salted cucumbers in a bag has helped me out more than once.

Compound:
Fresh small cucumbers – 1 kg
Salt - 1 tbsp. l.
Garlic - 3-4 cloves
Dill - 1 bunch

Preparation:

Wash the cucumbers and cut off the ends.

Finely chop the dill. Finely chop the garlic.

Place dill, salt and garlic in a plastic bag.

Then add cucumbers.

Tie the package. To seal it, it is better to put it in another bag. Shake everything well.
Place the bag in the refrigerator, remove it periodically and shake. After 6-8 hours, the lightly salted cucumbers in the bag are ready.

Bon appetit!

Instant lightly salted cucumbers with garlic and dill

Compound:
1.5 kg not large cucumbers
40 g salt
10 g sugar
30 g dill
3 - 4 cloves of garlic

Preparation:

To ensure that the cucumbers are washed well and are more juicy, wash and soak them in water for 30-40 minutes.

Dill, young herbs, umbrellas, and garlic will add flavor to our cucumbers. Cut the greens as desired with a knife. We also use green currant leaves and horseradish leaves.

Place the cucumbers with herbs, salt and sugar in a bag. Tie the bag and shake it to distribute the salt and sugar between the cucumbers.

Place the bag of cucumbers in the refrigerator for 5-6 hours.

Take out the bag and place the cucumbers and herbs on a plate. Lightly salted crispy cucumbers with garlic and dill in a bag are ready to serve. Enjoy fast, flavorful and delicious snack at any time of the year. Bon appetit!

Instant pickled cucumbers recipe in a saucepan

Bon appetit!

Lightly salted cucumbers in a container or bag for 2 hours in the refrigerator

In the town of Lukhovitsy near Moscow there is a monument to a cucumber. Lukhovitsky cucumbers are famous throughout Russia - very tender, sweet, thin-skinned cucumbers.

This vegetable is so popular that the townspeople erected a monument to it in gratitude.

Compound:
Cucumbers “Lukhovitskie” - 1 kg
Rock salt - 1 tbsp. l.
Sugar - 1/2 tsp.
Garlic to taste
Pepper - 1 pc.

Preparation:

Take cucumbers, wash them, cut off their ends.

Sprinkle with salt, sugar, garlic and pepper. Mix everything well.

And place the cucumbers in a vacuum container for 2 - 3 hours.

Remove lightly salted cucumbers from the container and remove excess salt with a paper towel.
And put it in the refrigerator for an hour.

The cucumbers are ready. If you don’t have a container, you can simply salt it in a bag. You can add dill, currant leaves, horseradish. Bon appetit!

Instant crispy lightly salted cucumbers recipe

For all lovers of crispy lightly salted cucumbers. The recipe is simple. Just a day - and you will have a gorgeous crispy snack on your table.

Compound:
Fresh cucumbers – 1.5 kg
Garlic - 1 head
Dill umbrellas
Black currant leaves
cherry leaves
Horseradish leaves
Allspice
Hot pepper
Bay leaf
Water - 1 liter
Rock salt - 2 tbsp. l.
Sugar (optional) - 1 tbsp. l.

Preparation:

Rinse the cucumbers well and soak in cold water for 4-5 hours.

Peel and chop the garlic.

Wash the fragrant herbs. You can cut it with scissors for more flavor.

Dissolve salt and sugar in cold water. Add spices, bay leaf.

Prepare an enamel bucket. Pour in the prepared brine. Place the greens in the brine. Mix well.

Place cucumbers in brine. The brine should completely cover the cucumbers. Place a plate on top and place a weight so that the cucumbers do not float. Crispy after 24 hours lightly salted cucumbers will be ready.

Then transfer the lightly salted cucumbers to the refrigerator, otherwise they will turn sour. Bon appetit, crunch with pleasure!

Note
In order for our cucumbers to crunch, we follow simple steps.
Before salting, soak the cucumbers in water for 2-3 hours. During this time, they will be saturated with water and in the future your lightly salted cucumbers will be crispy.
Using horseradish leaves in the brine will add extra crunch to the cucumbers.

Crispy cucumbers for the winter without sterilization, recipe from Olga Matvey

Bon appetit!

How to cook lightly salted cucumbers in a quick way without losing color

Cucumbers prepared according to this recipe are guaranteed to be crispy, moderately salted and do not lose their flavor when pickled. natural color. The secret is simple: vodka is added to the brine to preserve the color.

Compound:
Cucumbers - 2 kg
Dill (umbrellas) - 2 pcs.
Blackcurrant (leaves) - 5 pcs.
Horseradish (root) - 20 g
Cherry (leaves) - 5 pcs.
Salt - 75 g
Vodka - 50 g
Water - 1.5 l.

Preparation:

Wash fresh green cucumbers, pour boiling water over them and immediately plunge into very cold water.

Then place the ingredients tightly in a saucepan or three-liter glass jar, rearranging the cucumbers with washed leaves and dill. Pour over cooked cold saline solution(50 g of salt per 1 liter of water) and add 2 tbsp. spoons of vodka. Close the jar with a lid and place in a cool place. The peculiarity of this preparation is that the cucumbers retain their natural green, acquire a unique taste and are stored very well. The amount of spices indicated in the recipe is approximate; you can change it according to your taste and discretion.

A delicious appetizer that pleases the eye with the natural color of cucumbers is ready. Bon appetit!

Classic recipe for lightly salted cucumbers. Crispy lightly salted cucumbers in a 3 liter jar

A classic set of ingredients for lightly salted crispy cucumbers for a 3 liter jar:

Cucumbers – 1.5-2 kg
Water – 1.5 liters
Salt – 3 tbsp. l. (or 2 tbsp per liter of water), do not use iodized
Dill with umbrellas
Horseradish root and leaves
A good head of garlic, or 4-5 cloves
Currant leaves - 6-8 pcs.
Cherry leaves - 6-8 pcs.
Bay leaf – 3-4 pcs.
Half a hot pepper
Sprig of tarragon (tarragon)
sprig of lovage

Preparation:

Wash the cucumbers very thoroughly and add water. Leave in water for 3 hours. Then wash again. Cut off the stems on both sides of each cucumber.

Make a brine: boil water and add salt to it. Next, cool the brine to 70-75 degrees.

Wash all the greens and chop coarsely. Peel the garlic and chop it coarsely. Peel the horseradish root and cut into small pieces.

Place half of the dill, half of the chopped garlic, horseradish root, cherry and currant leaves, tarragon and lovage branches, half of the hot pepper, two bay leaves at the bottom of the jar.

Place cucumbers and herbs in layers in a jar or pickling bowl. Place the remaining dill, garlic, and bay leaf on top.

Pour into a jar warm brine. Make sure that the brine is not poured to the very edges of the container. The fermentation process will begin, the liquid will spill. Cover the top with horseradish leaves.
Cover with a nylon lid, shake the jar, set aside - the process has begun.

Classic lightly salted cucumbers will be ready in 24 hours. The cucumbers turn out delicious - tasty, crispy, aromatic. And the new potatoes are finger-licking good! Bon appetit!

Lightly salted cucumbers in mint marinade

Simple, delicious and spicy recipe creating lightly salted cucumbers based on mint infusion. Mint infusion gives cucumbers new, unique notes. They can be served as a snack. They can decorate with themselves festive banquet, so casual table. They go perfectly with buckwheat porridge, fried potatoes, cutlets, chops and boiled poultry.

Composition per 1000 ml:
Cucumbers - 400-450 g
Water – 500 ml
Salt - 1 tbsp. l.
Dill umbrella - 1 pc.
Mint - 2-3 sprigs
Garlic - 1-2 cloves

Preparation:

Pour cold water into the container, lay out the cucumbers, and leave for 40-60 minutes. Remove the fruits from the water and cut off the ends.

Then put the cucumbers in clean jar. We try to fill it to the very top.

Add a few cloves of garlic and an umbrella of dill to the jar. To create lightly salted fruits, we use dry or fresh dill.

Prepare the mint infusion: pour the recommended amount of purified water into a bowl, add table salt and mint leaves. We are waiting for the infusion to boil.

Pour boiling mint water over the cucumbers, cover with a lid and leave in the room for 24-28 hours.

After the infusion becomes cloudy and the cucumbers change color, cool them and serve at any time.

Just 20-24 hours - and you can enjoy aromatic cucumbers. If you like vigorous cucumbers, leave the preparation for another 30-35 hours. This way you will get more spicy cucumbers with a distinct taste. Bon appetit!

Instant lightly salted cucumbers. Recipe in a jar in hot brine

Each housewife has her own recipes for rolling cucumbers, her own secrets. I suggest another simple and reliable recipe harvesting cucumbers for the winter.

How to prepare delicious lightly salted cucumbers for the winter in a 3-liter jar with hot brine

Cucumbers for the winter composition for a 3-liter jar:

Dill umbrellas - 3-4 pcs.
Garlic - 5 cloves
Black currant leaves - 3 pcs.
Horseradish leaves - 1 leaf
Oak leaves - 2 pcs.
Cucumber - 20 pcs.
Black peppercorns - 5 pcs.
Bay leaf - 3 pcs.
Salt - 3 tbsp. spoons
Sugar - 2 tbsp. spoons
Vinegar 9% – 100 g

Preparation:

The cucumbers are sorted and washed well. If desired, trim the ends of the cucumbers.

The jars are washed well, using soda. Wash the spicy herbs thoroughly.

In cleanly washed jars put 3-4 dill umbrellas, 5 cloves of garlic, 3 currant leaves, chopped or whole horseradish leaf, 2 oak leaves.

Cucumbers are placed vertically, about 20 pcs.

The kettle is boiling. Pour boiling water over all the jars, cover with lids and let them sit until the second water boils (7-10 minutes).

The water is drained from the cans; we won’t need it.

Fill the jars a second time for about 10 minutes. During this time, clean water is placed on the stove for the third fill.

When the water has boiled, drain the water from the cans. Place in a jar: 5 black peppercorns, 3 bay leaves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 100 g of vinegar. Pour in a third clean boiling water.

Cover the jar with a lid, roll it up, turn the jars upside down and cover the cucumber preparation with blankets until the morning.

Canned cucumbers are ready for the winter. Bon appetit!

Instant hot-cooked lightly salted cucumbers

Compound:
Cucumber – 2 kg
Dill (umbrellas) - 3-4 pcs.
Currant, cherry, oak leaves - 5-6 pcs.
Horseradish leaves - 1-2 pcs.
Greens (parsley, dill) - 1 bunch (to taste)
Spices (peppercorns, bay leaves) - 2-4 pcs.
Garlic - 4-5 cloves
For the brine:
Water - 1 l
Salt - 1.5-2 tbsp. spoons

Preparation:

Select fresh cucumbers, rinse them well in cold water.

Peel the garlic and cut into pieces.

Thoroughly rinse dill umbrellas, currant, cherry, oak leaves, horseradish leaves, herbs (parsley, dill).

Then place the cucumbers tightly in a jar or enamel pan, topping with garlic and spices (peppercorns, bay leaf).
Dissolve salt in boiling water and cool the solution.

Pour over the cucumbers so that the brine completely covers them.

Lightly salted cucumbers will be ready in two days. Store them in a glass container in the refrigerator. Bon appetit!

Lightly salted tomatoes in a bag. Quick recipe in 5 minutes

Bon appetit!

Lightly salted cucumbers and instant tomatoes in a bag

An express method for those who quickly want something salty.

Compound:
Cucumber (small) - 500 g
Cherry tomatoes - 300 g
Rock salt - 1 tsp.
Black pepper (ground, to taste)
Garlic - 2 cloves
Horseradish (fresh, small leaf) - 1 pc.

Preparation:

Wash the cucumbers and cut off the ends. Cut lengthwise into 4 parts. Small ones - in half. The long ones are still cut in half.

Place cucumbers, crushed garlic, chopped dill and horseradish in a plastic bag, preferably two bags in one. We salt it like we would for a salad, and then add another pinch so that it tastes like a slightly over-salted salad. Don't go overboard with salt! Pepper to taste. You can add a pinch of peppercorns.

Twist the bag and shake vigorously until juice appears. Leave for 10 minutes.

Pierce the tomatoes with a fork 2-3 times. We put it in the same bag. We tie the bag or twist it tightly. Gently shake several times and place in the refrigerator.

Lightly salted cucumbers and tomatoes in the bag are ready. Bon appetit!

Seductively appetizing lightly salted cucumbers with a subtle garlic aroma will attract the attention of everyone present at your table. Also, prepared sour, elastic cucumbers and tomatoes will be useful for salads, pickles, hodgepodges, especially in winter time and for home and New Year's holiday feasts.
Delicious lightly salted cucumbers for your table and successful preparations for the winter!

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We can talk forever about the taste and benefits of lightly salted cucumbers. This is not the first time we have mentioned here the topic of preparing this divine snack in the summer heat. Let me remind you that quite recently, we actively discussed topics and timeless methods. Today we will look at new options for preparing lightly salted cucumbers.

There are a great many recipes for this beloved snack. Some remain unchanged and are passed down from generation to generation, like a family heirloom. In addition, modern housewives are constantly coming up with something new, sometimes successfully combining seemingly incompatible ingredients.

Perhaps the main secret perfect snack is the true union of salt and sugar in relation to cucumbers. Choose all additional spices for the marinade by eye, based on your taste preferences. Often, garlic, parsley, coriander and dill are added to it. Horseradish is also a frequent guest in a jar of cucumbers. It gives them a spicy bitterness and crunch.

In addition, an important factor in successful light salts is right choice cucumbers For this, it is better to choose “pickling” varieties. They have thin skin and elastic flesh. It is better to choose a size medium or small. If you have to cook large cucumbers, then they must first be divided into several parts.

Remember that the speed of preparation of this delicacy directly depends on the size of the vegetables. If you are familiar with a recipe that promises to be ready in an hour, then be sure to cut the cucumbers for this. Otherwise, after an hour, only the crust of large specimens will be salted.

The method of pickling vegetables in a bag is relatively new. Some housewives have been actively using it for several years, while others have not even heard of it. I met him a couple of years ago and didn’t regret it at all. Cucumbers pickled in this way are richer and crispier.

In addition, this cooking option will save you from problems with brine. This saves both time and storage space. These cucumbers are prepared quickly, but they turn out simply awesome. Try it yourself!

For this we need:

one and a half kilograms of smooth and elastic cucumbers;
2 tablespoons coarse salt;
1 teaspoon granulated sugar;
5 medium cloves of garlic;
a bunch of dill;
a sprig of cilantro;
horseradish leaf;
5 allspice peas.

Cucumbers must first be prepared. First, they need to be washed and the butts removed. Then, for dry cooking, it is important to dry them on a towel.

If you are dealing with large vegetables, then they need to be cut into several parts, depending on the size. Also, if you plan to start tasting soon, no more than 3 hours later, then the size should be minimal. For example, you can cut them into slices or quarters.

Place the pre-cooked cucumbers into a plastic bag.

Now we need to cook aromatic spices. To do this, you need to chop the dill with your hands or a knife, and do the same with cilantro and horseradish.

Crush the garlic in a mortar. The mushy state is not necessary. It is necessary to ensure that the garlic is simply chopped a little. This will allow it to fully play in the bouquet of aromas.

Add salt, pepper, sugar and all the prepared seasonings to the cucumbers. Tie the bag tightly. Mix the ingredients inside thoroughly by shaking the bag.

To avoid an awkward situation and prevent leakage, place it in another bag.

Leave it on the table for an hour. Then, at the same time, put it in the refrigerator. If you grind large cucumbers, then it will take more time - on average up to 8 hours.

Cucumbers from the bag scatter like seeds into big company. They don’t stay on my table for more than 1 day, no matter how much I cook them.

A quick and tasty recipe for lightly salted cucumbers

Now we will look another recipe lightly pickled cucumbers. Let's cook in the classic way, using a minimum composition of ingredients. Preparing them is easy and takes no more than 15 minutes.

This recipe is one of the simplest, and the appetizer turns out divine. If desired, you can add your favorite herbs and spices. They will never be superfluous, especially if the soul asks for a rich bouquet of aromas.

Ingredients:

1 kilogram of fresh cucumbers;
3 teaspoons coarse table salt;
1 liter of filtered water;
1 bouquet of dill;
4 cloves of garlic.

Prepare cucumbers traditional way- rinse them and remove the tip.

If you are dealing with limp vegetables that have been sitting at home for several days, then you need to soak them in ice water for 8-12 hours. Young, freshly picked fruits do not need to be subjected to this procedure.

Divide all ingredients except cucumbers and salt into two parts. Tear the first part of the dill into several pieces with your hands and place it on the bottom of a three-liter jar.

Cut 2 cloves of garlic into 4 parts and also place in a jar.

In our case, the cucumbers are large, so we will cut them into pieces. If you are working with small fruits, you can leave them whole. Now the cucumbers need to be placed tightly in the jar, without squishing them too much. If you push the fruits with force, they may crack and will not be very tasty.

Top the cucumbers with the remaining dill and garlic, chopped in the same way as for the first layer.

We move on to the important stage of salting - preparing the brine. Pour salt into a carafe of water and mix thoroughly until the crystals are completely dissolved.

Pour the resulting solution over the cucumbers. Its level should completely cover the vegetables. If you don’t have enough, you can add regular, unsalted water.

Cover with a regular lid, no need to roll up. Leave the jar on the table overnight.

In the morning, refrigerate the cucumbers until evening. Then you can safely start your meal.

Thus, within a day you can enjoy crispy and very aromatic cucumbers.

Recipe for cooking with garlic and dill in brine

Ingredients:

1 kilogram of cucumbers;
coarse sea salt - 3 level tablespoons;
1 liter of carbonated mineral water;
dill - 1 bunch;
5 medium cloves of garlic.

Wash the cucumbers and trim the ends.

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

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

Stir the solution and leave it alone while you prepare the other ingredients.

Crush the garlic with a knife, unpeeled. Coarsely chop the dill along with the stems 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 lie in a dense layer on a fragrant pillow. They need to be lightly crushed without damaging the fruit.

Cover them on top with the remaining 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 this entire beautiful green composition in carbonated brine with a lid 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 delicacy for its versatility. They can be successfully combined with other dishes and simply slipped to children as a replacement for their favorite chips.

Cooking lightly salted cucumbers in 15 minutes in a bag

You won’t believe it, but from the moment you lightly pickle the cucumbers until you eat them, it can take less than half an hour. I’ll say more, you can get a ready-made delicious treat in just 5 (!!!) minutes! I discovered this recipe relatively recently, which I regret a lot. After all, if I had found out about it earlier, my family and I wouldn’t have to wait for hours, or even days, for our favorite delicacy.

But, as they say, better late than never. Today I want to share this extra method with you. I am sure that you will regret the lost time and will definitely take the recipe into service.

The secret to speed, first of all, is to cut the vegetables into thin strips. So, they soak faster delicious marinade and in a few minutes they will appear on your table.

Ingredients:

5-6 pieces of medium cucumber;
a large bunch of fresh dill;
4 cloves of medium-sized garlic;
2 level tablespoons of coarse salt.

For pickling, we took a deep plastic food container with a lid.

Wash the cucumbers, remove the bitter ends and cut into several pieces. Place them in a clean and dry container.

Peel the garlic and crush it into the cucumbers using a garlic press. Now you need to add salt.

Finely chop the dill along with the stems and sprinkle the contents of the dishes with it.

Cover the dish with a lid, secure it and shake vigorously for at least 2 minutes, first up and down, then left and right.

After 5 minutes, you need to repeat the shaking procedure.

This lightly salted composition is obtained in just 5 minutes. And sometimes it gets eaten even faster.

The secret of truly fast pickles lies not in the choice of marinade, but, for the most part, in the size of the fruit. If you prefer to taste the cucumbers faster, then you need to choose either the smallest varieties, or cut the large ones into smaller pieces.

If you have iron patience, then you can pickle the whole cucumbers. You'll have to wait a little longer, but the whole cucumber will gratefully crunch more loudly on your teeth.

I use all the recipes provided today one by one. In addition to these, I also use many others, which are also described on our website. What recipes do you use? Which ones do you highlight more and which ones did you leave out of your cookbook?

Exchange your experiences in the comments and share this article on social networks so as not to lose your selection of delicious pickled cucumbers.

See you soon!

Crispy and flavorful pickles are not only delicious joy for the whole family, and also the pride of any housewife. This appetizer takes pride of place on the Russian table. It goes well with meat, vegetables and just boiled potatoes and greens. Winter preparations often “swell”, turn sour and spoil. And lovers of this delicacy have to suffer without their favorite delicacy. Then lightly salted cucumbers come to the rescue.

Just the mention of them makes your mouth water. Crispy, brown-green in color, in a clear brine... mmm... And, most importantly, they can be prepared in a short time. But to enjoy them fully, you will have to wait a couple of days. I lightly salt cucumbers all year round. In winter and spring, of course, I do this less often, since I have to buy cucumbers in the store, and this is not always cheap.

This recipe is the most “fast-acting”. These cucumbers are marinated for no more than a day. We will marinate them using carbonated mineral water, which will make them even crispier.

To prepare you will need:

1 kilogram of even and comparable in size cucumbers;
1 liter of chilled sparkling water;
currant leaves - about 10 pieces;
garlic - 1 medium head;
horseradish - you can use both the leaves and the root;
dill - 1 fresh bunch;
table salt - 40-50 grams.

Dissolve salt in half the amount of water (500 grams).

The specified amount of garlic, currant leaves, horseradish and dill should be divided in half. The first part will go to the bottom of the dish, and the second will cover the cucumbers.

Chop the dill into the bottom of the saucepan. I do this with my hands; some are more accustomed to using a knife. Place currant leaves, chopped horseradish root or leaves here and cut the garlic into rings.

Place washed cucumbers in a dense layer on a fragrant pillow. If the tops are bitter, it is better to remove them. If the cucumbers are from my own plot and I am sure there is no bitterness, then I usually do not remove the “butts”.

Grind the remaining ingredients on top in the same way.

Pour the cucumbers first with the solution of salt and mineral water that we prepared earlier, and then with the remaining 500 grams of soda.

The brine should be higher than the level of the cucumbers, otherwise unsoaked specimens will not be salted.

Place a round saucer on top and a press on it. This could be a jug or jar of water.

After a couple of hours, put the saucepan in the cold and the next morning you can enjoy juicy, crispy and cold cucumbers. Spicy pickle Provides a very appetizing aroma.

Crunch for your health!

Cold water recipe

This method of salting has long been loved by our housewives. Thanks to it, vegetables after cooking have a natural rich taste and crunch. After all hot water It cooks the cucumbers a little and makes them softer.

Besides, cold brine It’s very easy to prepare and you don’t have to work with boiling water, because it’s completely unsafe. Therefore, I adopted this method and have been actively using it for several years now. I will share it with you too.

Ingredients:

1 kilogram of medium-sized and evenly shaped cucumbers;
4-5 cloves of garlic;
dill along with the stem - to taste;
1 tablespoon coarse salt;
2 teaspoons granulated sugar;
black pepper or allspice;
ice water - approximately 1 liter;
1 tablespoon 10% vinegar - optional.

Adjust the amount of garlic and dill based on your taste preferences. If you like a more intense garlicky and spicy aroma, you can take more herbs and a whole head of garlic.

Chop half the herbs and garlic into a bowl, in our case an elongated drink jug. Send peppercorns there too, literally 6-8 pieces. The garlic can be cut into rings or simply cut in half.

Wash the cucumbers and cut off the tops. If they are young and do not produce bitterness, you don’t have to do this at all. Place the cucumbers evenly and tightly in a bowl with dill and garlic.

Lay out the longer and larger ones first, and the smallest ones can be placed on top.

Cover the top with the remaining prepared spices.

In a liter of ice water, stir salt and granulated sugar, 1 tablespoon. Stir until the grains dissolve. If you want, you can add a little vinegar to the brine. If you don't have one, then no problem. Without it it will be no less tasty.

Pour the resulting brine over the cucumbers.

The most exciting moment comes - the waiting. Under the lid, the dish with pickles should stand in the refrigerator for at least a day. Be patient, it's worth it!

Classic cucumber recipe for 2 and 3 liter jars

Classic recipe- the simplest and most delicious. It’s not difficult to prepare, and it doesn’t take long to wait for the pickling to be ready.

Ingredients:

fresh cucumbers - about 1 kilogram;
a bunch of fresh dill;
4-5 bay leaves;
3 cherry tree leaves;
garlic - 1 head;
100 grams of iodized salt;
the water is cool.

The number of cucumbers shown is approximate. It all depends on their size. This determines how many pieces will fit into a 2 or 3 liter jar.

In a separate bowl, dilute the salt in about a liter of water. If when you fill the cucumbers with this brine, it is not enough, then just add required quantity liquids.

In a jar of the chosen denomination - 2 or 3 liters, you first need to make a “fragrant pillow” for cucumbers. First add the dill. You can put the whole bunch, or you can chop it. Put it here cherry leaves, bay leaf and peeled garlic (each clove should be cut in half or into slices).

Place the cucumbers tightly on top.

You can put an umbrella of dill on top. Salt solution, prepared earlier, stir again and pour it into the jar.

Cover with a lid and refrigerate for at least 2 days.

After a couple of days, the delicious and aromatic snack is ready to eat!

Lightly salted cucumbers in a bag

Now we will look at an unusual and very popular among housewives recipe for lightly pickled cucumbers. We will make them without brine, in a bag. It is very convenient and takes up less space in the kitchen. Be sure to try it.

fresh, smooth cucumbers - about 1 kilogram;
garlic - 1 head;
fine salt - 1 teaspoon;
dill - 1 fresh bunch;
a little cilantro;
dill umbrella - optional.

For any type of lightly salted food, you need to take medium and thin cucumbers. This way they will be more likely to be saturated with the marinade and will be ready faster. If you have large cucumbers, it is better to cut them in half or into quarters.

Wash the cucumbers and cut off the ends on both sides. If you took whole, small vegetables, then you need to pierce them with a fork in several places to ensure better access to the marinade. If the cucumbers are sliced, this is not necessary.

Chop the dill in small increments. You don’t have to chop the cilantro, but use it as a whole sprig. Place the prepared vegetables in a plastic bag. Place the stored herbs, chopped garlic cloves and salt on top.

Tie the bag so that there is not much air left inside. Place it in a second bag to prevent the juice from leaking. Shake everything gently but thoroughly so that all the ingredients for the marinade are well distributed among the cucumbers.

The dish will be ready in 2-4 hours. During this time, you need to periodically shake the bag several times. After a couple of hours, you will see that the cucumbers have released their juice, which means they are close to being ready.

This express method has won my trust. Cucumbers are indeed very tasty and rich. And the speed of readiness is a separate plus!

Cold Cooking Recipe

Ice brine, as we know, preserves vegetables' natural crunch and flavor. This is not its only advantage. In addition, cucumbers retain useful substances, which disappear when interacting with boiling water.

I love making cucumbers in a cold marinade. I make them more often than in boiling water. But also hot way I'm also welcome. Now we will look at another recipe for lightly salted cucumbers using the cold method. Fast, tasty and convenient.

Ingredients:

1 kilogram of equally smooth cucumbers;
1 liter of ice water;
1 tablespoon salt;
2 teaspoons granulated sugar;
horseradish root;
cilantro sprigs;
umbrellas or feathers of dill;
1 head of garlic;
currant, cherry or raspberry leaves;
allspice (several peas).

Rinse the cucumbers and greens well. You need to cut off the butts of cucumbers, especially if they are dry or bitter.

If the fruits are large and thick, then it is better to cut them. You can do this in half, quarter or even cut them into circles. It's up to you to decide. The fact is that large cucumbers will take a long time to “reach” and the middle may turn out to be fresh.

Place chopped herbs, reserved leaves on the bottom of the saucepan and chop the horseradish. Cucumbers will lie on top in a dense layer. If the dishes are large and there are not many cucumbers, then it’s okay if they float freely in the liquid.

Sprinkle some herbs and peppercorns on top.

For those who like something spicy, you can add a couple of chili peppers to the saucepan with cucumbers.

Cut the garlic cloves in half and place on the cucumbers.

In a separate bowl, dissolve salt and sugar in a liter of water. Stir until dissolved maximum quantity grains. It is not easy to dissolve them completely, so you will have to try.

Pour the resulting solution over the cucumbers in the pan.

The very next day you will be able to enjoy your creation. Bon appetit!

A classic version of lightly salted cucumbers with hot brine

I use the hot method because the cucumbers are more flavorful and their cooking time is no more than 8 hours. You can marinate in the evening, and the next morning you can enjoy delicious cucumbers.

We will pickle “drunk” cucumbers in a spicy brine. It is safe to eat them, since the amount of the special ingredient is small and it partially evaporates in boiling water.

Ingredients:

1 kilogram of cucumbers;
a teaspoon of honey;
1 whole garlic;
4 bay leaves;
1 chili pepper;
2 dill flowers;
5 leaves of cherry bush and currant;
greens or horseradish root;
salt - about 2 tbsp. l.;
30 grams of vodka;
1 liter of water.

Soak the cucumbers in ice water for half an hour. Further contrast in boiling water will do the trick and after cooking they will become crispier and more tasty.

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

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

How to pickle cucumbers: 7 main rules

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

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

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

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

5. For more uniform salting, it is better to place cucumbers vertically in a container.

6. It is better to take regular coarse stone salt. Iodized salt not suitable as it can soften the peel.

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

Quick lightly salted cucumbers in a bag

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

Ingredients:
1 kg cucumbers
5–10 cloves of garlic
1 bunch of fresh dill
1 tbsp. level spoon of salt

How to cook quick lightly salted cucumbers in a bag:

1. Wash the cucumbers thoroughly and cut off the stems.

2. Place the cucumbers in a clean food package.

3. Add garlic cloves cut lengthwise.

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

5. Tie the bag tightly and shake well so that the herbs, salt and garlic are distributed evenly.

6. Leave the cucumbers in the refrigerator for 30 minutes to 5 hours. The package needs to be shaken periodically.

Look exclusive recipe the incomparable Lara Katsova!

Fragrant lightly salted cucumbers in hot brine

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

Ingredients:
1.5 kg fresh cucumbers
10–12 cloves of garlic
4 horseradish leaves
7–10 currant leaves
1 small bunch of dill
2 liters of water
4 tbsp. level spoons of salt
1 tbsp. spoon allspice(it is better to use a mixture of peppers)
2 teaspoons clove buds
4–5 bay leaves

How to cook fragrant lightly salted cucumbers in hot brine:

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

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

3. Place the cucumbers, sprinkling them with chopped dill and garlic.

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

5. Pour brine over the cucumbers and cover with a lid.

6. When cool, put in the refrigerator.

7. After 24 hours, the fragrant lightly salted cucumbers are ready.

Lightly salted cucumbers with mustard and chili

Thrill-seekers will appreciate these lightly salted cucumbers. And don’t forget to take them with you to the outdoors for barbecue or grilled sausages!

Ingredients:
1 kg fresh cucumbers
8–10 cloves of garlic
1–2 peppers
1 small bunch of dill
1 teaspoon coriander seeds
1 teaspoon cumin
1 liter of water
1 tbsp. level spoon of salt
1 teaspoon mustard powder
2 teaspoons vinegar 9%

How to cook lightly salted cucumbers with mustard and chili:

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

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

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

4. Pour the resulting brine over the cucumbers, cool and place in the refrigerator for 1–2 days, covered.

Lightly salted cucumbers with apples

Incomparable recipe! Apples turn into great snack, and the cucumbers are imbued with characteristic apple notes. Just what you need for a salad, as a snack, or just to crunch on a warm summer evening while chatting in a summerhouse.

Ingredients:
2 kg 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 ends of the cucumbers, cut the apples into quarters, removing the core.

2. Place the cucumbers and apples in a clean saucepan or jar, topping with horseradish and currant leaves, dill and garlic.

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

4. Cool and put in the refrigerator for 1 day.

Lightly salted cucumbers with ginger

Ingredients:
5–6 large cucumbers
2–3 cm of ginger root
1 teaspoon salt
3–4 teaspoons sugar
1 tbsp. spoon of vinegar 9% *

* It is better to add salt, sugar, and vinegar based on your taste. You can introduce seasonings into cucumbers gradually, tasting the brine.

How to cook lightly salted cucumbers with ginger:

1. Cut the cucumbers into circles or long strips using a vegetable peeler. You can also use curly knives for slicing. If you don't want to make a salad, cut the ends off the cucumbers or cut them in half lengthwise.

2. Grate 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 leave in the refrigerator for 1 to 10 hours.