How to salt lightly salted cucumbers in a saucepan. Lightly salted cucumbers in two ways

Every summer, as soon as young cucumbers appear, the period of pickling them begins - in jars for the winter, or in a saucepan, in a hurry, to eat them lightly salted. True, to prepare a crispy, lightly salted delicacy that smells of dill and garlic, you need to wait a few days. And I really want to speed up this process! Fortunately, this is quite possible.

There are many recipes for quick pickling of cucumbers. Moreover, you can use the cold or hot method, whichever is more preferable for you. For example, when using hot brine, they will be ready in an hour.

What recipes can you use for cooking cucumbers in a pan, what pickling method should you choose? Let's talk about this on the Popular About Health website:

Some cooking tips

To get tasty, evenly salted cucumbers, use young vegetables that are approximately the same size. It is ideal to take small fruits, with thin skin and pimples - these will definitely be salted quickly.

If you have large specimens, it is better to cut them in half. Very large - into three parts.

Before cooking, be sure to wash the vegetables with running water, then soak in cold water for a couple of hours. During this time, they will be cleared of nitrates and get rid of bitterness. In addition, they will be saturated with moisture, which will subsequently make them crispier.
Cooking cucumbers in a saucepan - recipes

Cold salting method:

This is a very simple recipe, following which you will get delicious, aromatic vegetables in two days. This method is convenient for ordinary urban kitchens and is suitable for dacha conditions.

Us will be needed: for 2 kg of fresh fruits - one and a half liters of soft cold water, 3-4 tablespoons of regular salt, 1 tablespoon of sugar, as well as 1 head of garlic, a pair of dill umbrellas.

For additional aroma and taste, take more: 1 horseradish leaf (or a piece of chopped root), 4 black currant leaves, 3 cherries, 1 tsp. mustard seeds

You can also use 5-6 grains of allspice and black pepper, a couple of bay leaves.

Preparation:

Prepare the cucumbers as described above, trim the ends. Place half of all the greens (wash fresh ones well first) and seasonings into a large enamel pan.

Peel the garlic, cut each clove into several pieces. Place half in a saucepan. We will use the remaining garlic later.

Place cucumbers on top of the greens in layers, close to each other. Place a little garlic on each layer. Cover the last layer with the remaining herbs.

Separately, mix water with salt and sugar, stir well until everything dissolves.

Pour the resulting brine over the vegetables in the pan. Cover with a large, slightly smaller plate. Cover with a gauze napkin and place a weight. For example, a liter jar of water. The load is needed to speed up the salting. Without it, the cucumbers will be salted in 4-5 days, but with it the process in the pan goes faster.

Place the pan in a cool place, preferably in the cellar, where it is not hot and there is no sun. After two days you can serve it.

Hot salting method:

If waiting two days is too long for you, use this pickling method. The boiling brine penetrates almost instantly into the vegetables and the cucumbers can be eaten immediately after cooling. The only bad thing is that they lose their bright emerald color. However, the taste is very good - juicy, crispy, lightly salted and aromatic!

To prepare this method, you will need products: for 2 kg - 2 liters of water, 3-4 tablespoons of salt, 1 tablespoon of sugar, and another 1 head of garlic, a couple of dill umbrellas.

Also take a couple of horseradish leaves, 4 black currant leaves, 2 cherry leaves. 1 tsp each mustard seeds, black pepper (peas). If desired, you can add a few sprigs of tarragon.

Preparation:

Wash the large enamel pan well and pour boiling water over it. Process the cucumbers and trim the ends.

Wash the greens thoroughly and place half of them on the bottom of the pan. Peel the garlic, cut the cloves into 2-3 parts. Spread half of all the garlic over the greens.

Fold the cucumbers in dense layers. Place a little garlic on each layer. Cover the last layer with the remaining herbs and spices.

In a separate pan, boil water, add mole and sugar, boil until they are completely dissolved.

Pour the boiling solution over the cucumbers. Close the lid and leave until completely cool. They can be cooled in the refrigerator before use, or eaten as soon as they cool down on their own.

Five-minute cucumber recipe

You can prepare lightly salted crispy cucumbers using this simple recipe. They can be eaten almost immediately.

Using certain spices you can diversify the taste and aroma of vegetables. For example, adding more pepper and garlic will give you a spicier taste. If you add a little sugar and do not use hot seasonings, you will get tender cucumbers that children love.

We will use the spices described in this recipe. Well, you can change them as you like.

So we required: 1 kg of young vegetables, dill, a pinch of black pepper, salt to taste, 4 cloves of garlic.

Preparation:

Prepare the cucumbers, trim the ends. Cut into circles, a little larger than for a salad - each no more than 0.5 cm thick. Place in a deep bowl, add salt and pepper, mix thoroughly.

Place finely chopped herbs and garlic pressed through a crusher at the bottom of a small enamel pan. Grind this fragrant mixture with a wooden masher until the juice appears.

Add cucumber slices to the ground spices. Cover the pan with a lid and shake vigorously for a few minutes. Leave to soak for 10 minutes. Then serve with boiled potatoes. Bon appetit!

For some, the season of lightly salted cucumbers is already ending, but for me it is just beginning. It is hardly possible to find a person who will refuse such a snack, which combines the freshness of a summer vegetable, salty and spicy taste. Young and old alike are happy to crunch on this cucumber. There are a great many recipes for preparing lightly salted cucumbers, for example, these are lightly salted cucumbers in mineral water or with dry mustard, which will captivate lovers of savory snacks with their spiciness. Those. These are recipes that have already been tested by time and those that were invented not so long ago, but have already managed to win the hearts of many admirers of this crispy snack.

Today we will cook lightly salted cucumbers with horseradish leaves in a saucepan. But first, a few tricks for preparing delicious lightly salted cucumbers.

Lightly salted cucumbers in a quick salting pan

It is advisable to use cucumbers of the same size; they will salt evenly in equal time. But if you have fruits of different sizes, then place larger cucumbers on the bottom layer and smaller ones on top.

If you fill cucumbers with cold brine, you will only be able to taste them after 3 to 4 days.
And if you pour boiling brine over the cucumbers, then the very next day you can serve a tasty and crispy appetizer to the table.
I hope you will like my recipe today and you will try it in your kitchen, delighting yourself and your loved ones. I would like to say that horseradish, both the root and the leaves themselves, give the fruits elasticity and add more crunch to ready-made lightly salted cucumbers.

To prepare lightly salted cucumbers with horseradish leaves you will need

Ingredients:

• Cucumbers – 2 kg,
• Horseradish leaves 5 - 10 pieces,
• Dill umbrellas 5 – 10 pieces,
• Black peppercorns – ½ teaspoon,
• Allspice peas – 10 pieces,
• Bay leaf – 5 pieces,
• Cloves 3 – 5 pieces,
• Mustard seed – ½ teaspoon,
• Water – 2 liters,
• Salt (coarsely ground without iodine) – 4 tbsp. spoons.

Cooking process:

Sort and wash the cucumbers. Prepare the pan. I had an old enamel pan, the main thing was that it was undamaged.

Wash the horseradish leaves and dill umbrellas and place them on the bottom of the pan. Top with allspice and black peppercorns, bay leaves, cloves, mustard seeds and other spices to your taste.

Next, lay out the cucumbers, as I already wrote, it is advisable to lay large cucumbers down so that they are better salted.

Pour water into a separate pan and dissolve salt in it, bring to a boil and then pour boiling brine over the prepared cucumbers. Cover the pan first with a plate smaller than the diameter of the pan and then with a lid.

We leave the cucumbers to pickle at room temperature for 6 - 8 hours, then put the pan with the cucumbers in the refrigerator and after they have cooled, they can already be served.

For variety, you can add black or red currants, apples, cherry leaves, currants, etc. to the pan with cucumbers. It all depends on your imagination.

Be creative and don’t be afraid to experiment in your kitchen. Enjoy your meal! Thanks to Slavyana for the recipe and photo.

You might be interested in learning about the recipe for lightly salted cucumbers in mineral water:

Best regards, Anyuta

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

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

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

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

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

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

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

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

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

Ingredients

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

Recipe

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

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

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

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

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

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

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

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

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

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

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

It’s not bad to add such cucumbers to .

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

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

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

I do it differently and save the cucumbers whole.

Products

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

How to cook classic lightly salted cucumbers quickly and tasty?

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

Finely chop all the greens and garlic.

Place all products in a bag and shake thoroughly.

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

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

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

Now watch the video recipe:

Lightly salted cucumbers in a bag in 2 hours

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

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

Compound

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

Recipe

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

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

Place the cucumbers and the remaining third on top.

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

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

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

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

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

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

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

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

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

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

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

Ingredients

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

How to cook with boiling water

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

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

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

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

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

Lightly salted cucumbers with garlic and herbs in instant mineral water

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

Products

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

Recipe with mineral water

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

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

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

Close and leave to soak for one or two days.

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

1. Bell pepper lecho - Finger licking good - 11 honey recipes

Lightly salted cucumbers with garlic and instant herbs with tomatoes

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

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

Ingredients for the recipe in the package

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

Dry salting

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

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

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

And here is the video:

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

Ingredients

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

How to cook lightly salted cucumbers in Hungarian style

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

Finely chop the dill and horseradish root.

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

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

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

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

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

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

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

Everything depends on your imagination and capabilities.

Bon appetit!

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

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

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

You need to prepare:

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

Pickling lightly salted cucumbers in a saucepan:

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

You can try it in the morning.

How to lightly salt cucumbers with cold brine

And now we will use a recipe for quickly cooking lightly salted cucumbers in cold water in a saucepan. Cold pickling takes a little longer to prepare, but it turns out aromatic, crispy, and retains the green color of the fruit.

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

Cooking at home:

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

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

Large cucumbers: how to pickle tasty and quickly

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

We will need:

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

How to do it quickly:

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

On a note

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

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

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

Have to take:

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

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

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

Bon Appetit everyone!

Lightly salt cucumbers in 5 hours

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

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

How to quickly make cucumbers:

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

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

Quick cucumbers with mustard

We prepare:

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

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

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

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

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

We will need:

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

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

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

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

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

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

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

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

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

Appetizer with apples

We prepare:

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

How to salt in a saucepan:

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

Savory snack

Prepared from gherkins using unusual seasonings.

Let's prepare:

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

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

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

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

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

Typically, lightly salted cucumbers are prepared in a jar. But you can use other containers for this. For example, there are numerous recipes for lightly salted cucumbers in a saucepan.

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

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

Selecting and preparing vegetables before cooking

To make cucumbers tasty, they must be prepared correctly:

• Vegetables are harvested in dry weather. If the weather is rainy, vegetables become too juicy and spoil quickly.
• After harvesting, the cucumbers are left in a cool place for a couple of days. It's better if they wilt a little.
• 3 hours before pickling, vegetables are soaked in water. This will make them tasty and crispy.
• You need to wash cucumbers very carefully. This is a vegetable that grows on the ground and is almost always full of dirt. Most bacteria are found in the soil, and if the dirt is not washed well, they will begin to multiply directly in the pan.

Special attention should be paid to preparing spices. The greens also need to be washed well to avoid dirt. Not only bacteria, but also small insects can get into the pan with greens, so you need to sort through it carefully.

How to properly cook lightly salted cucumbers in a saucepan

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

Classic recipe for a 2-liter jar

You need to take the following ingredients:

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

This amount of ingredients is suitable for a two-liter jar, but you can pickle vegetables in a saucepan. Pour cold water over the cucumbers and leave for 2-3 hours, this will make them crispier. Cut off their tails and place them in a container for salting.

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

Quick recipe in 5 minutes

To quickly pickle cucumbers, the following components are required:

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

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

In cold water

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

For this recipe you need to take:

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

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

Without vinegar

There is no need to add vinegar when preparing lightly salted cucumbers. It does not slow down their fermentation time, but they acquire a sharp vinegary taste and smell. If you need to salt cucumbers for the winter, you can add a small amount of vinegar to increase their shelf life (1 tablespoon per three-liter jar).

Cold and fast method using mineral water

With mineral water, cucumbers turn out especially crispy. To make such a simple dish, you will need:

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

Prepare the cucumbers by removing the ends from both sides. Place some of the greens on the bottom of the pan, add a little chopped garlic, then add cucumbers. On top of them are the remaining garlic and herbs. Add salt to the water, stir well and pour the prepared brine over the cucumbers. Press down with a plate and place in a cool place for a day. After the specified time, the cucumbers can be eaten.

With spices in a hot way

Black and allspice, garlic, dry or fresh dill, leaves and currants, and horseradish root go well with cucumbers. You can add oak leaves, anise, cloves, bay leaves - but this is not for everyone.

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

With garlic and herbs

When pickling cucumbers, you must add garlic - it gives a distinct taste to the dish. You can use different greens, but dill is best.

You can pickle cucumbers according to this recipe:

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

This pickling will be ready for use in 1-2 days. Can you leave the cucumbers for longer?

With dry mustard

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

Sliced ​​lightly salted cucumbers

To pickle cucumbers, you can first cut them. But it is necessary to take into account that they cook much faster this way and are better salted. Use the same ingredients as in other recipes, but pre-cut the vegetables - divide into 2 or 4 parts.

Storage Features

Freshly pickled cucumbers can be stored for several days. Over time they will ferment and become salty and sour. To increase their shelf life, they can be placed in the refrigerator immediately after cooking. And when they ferment, you will need to drain the brine and fill them with chilled boiled water. You can also boil the brine itself. To do this, drain it, boil it, cool it and pour it back into the cucumbers. This will kill the bacteria and stop the fermentation process.