Lightly salted cucumbers are a quick way to pickle. Recipe for delicious lightly salted crispy cucumbers, with cold water

a bit earlier. And since there are countless such recipes, I promised that I would return to lightly salted cucumbers. I keep my promise and assure you that these recipes are no worse, and some may like them even more than the previous ones.

You eat crispy lightly salted cucumbers, but your drool still accumulates, it’s so delicious. And the smell of brine cannot be described. He alone is appetizing. Much depends on your spices that you put in for pickling.

I try to experiment. I’ll add some leaves, then others. Then I’ll put another pepper, not peas, but hot capsicum or a mixture of peppers. Or some other spices. Therefore, I advise you, first make it according to the recipe, and then experiment with what you like.

How to make lightly salted cucumbers - the best recipes

Here we will look at very interesting recipes for lightly salted cucumbers and each is good in its own way. Be careful with hot peppers, especially if children will eat the cucumbers. Please note that if the cucumbers sit longer than the specified time, they will become saltier.

So go ahead! Good luck to everyone!

Menu:

1. Lightly salted cucumbers with garlic and instant herbs

Ingredients:

For 3 cans of 1 l:

• Cucumbers – 1.8 kg
• Dill – 3 sprigs
• Garlic – 9 teeth.
• Salt – 4 tbsp.
• Water – 2l.
• Currant leaf – 6 pcs.
• Peppercorns – 8-10 pcs.
• Cloves – 4 pcs.

Preparation:

1. Rinse the cucumbers and let dry. Try to choose cucumbers of the same size. To avoid spoiling the pickling, try the cucumbers to see if they are bitter. Because even after salting they will taste bitter. Don't be sorry, replace them.

2. Wash the jars well and dry them. Place dill, garlic cloves and currant leaves on the bottom of the jar.

3. Place the cucumbers, or rather place them in jars very tightly to each other.

4. Prepare the brine. Pour water into the pan. Add bay leaf, peppercorns, cloves. Add salt. For one liter of water you need 2 tablespoons of salt. Stir, put on fire and bring to a boil.

5. Pour boiling water over the cucumbers in the jars. The jars must be full.

6. Close the jars with lids and leave at room temperature for 1 day.

7. A day has passed. Open the jar and take out the cucumbers to try. What a aroma... wow..

8. Cut, perfectly salted. Delicious, crispy. We put the remaining cucumbers in the refrigerator. They taste even better cold.

Bon appetit!

1. Recipe for lightly salted cucumbers in a bag with hot pepper and mustard

Ingredients:

• Medium cucumbers - 1 kg.
• Garlic - 1/2 head
• Hot pepper - 1/2 pcs.
• Bunch of dill - 1
• Bunch of parsley - 1
• Dry mustard - 1/2 tsp.
• Sweet peas - 5-6 pcs.
• Salt - 1 tbsp. (without top)
• Sugar - 1 tbsp.
• Wine vinegar or 6% - 2 tbsp.

Preparation:

1. Wash the cucumbers, put them in a bowl and fill them with very cold water. You can add ice to the water. Leave the cucumbers soaked for 2-4 hours. Better at 4. Then the cucumbers will be very crispy.

2. Cut off the ends of the cucumbers on both sides and cut the cucumbers lengthwise into 4 parts. If the cucumbers are small, you can only cut them into 2 parts.

3. Place dill umbrellas in a regular plastic bag. If you have currant, cherry or horseradish leaves, then they will also be good to add to the dill.

Check the package before storing to ensure it is intact. Place only leaves, without stems, especially dry dill, so as not to make holes in the bag.

4. Place the chopped cucumbers in a bag.

5. Chop fresh herbs. First, we cut off the stems, put them together with the greens and chop it all, not finely, but not very coarsely.

6. Place the chopped greens into the bag. Squeeze out some of the garlic here, about 3 cloves.

7. Finely chop the remaining garlic and also put it in a bag.

8. Cut the hot pepper into small circles. Don't let your guard down. Hot peppers can be very hot. Add pepper to taste.

9. We also put the pepper in the bag.

10. Add mustard, peppercorns, salt and sugar to the bag. Do not use extra salt, it is very fine and not suitable for pickling.

11. At the end, you can add wine vinegar or replace it with ordinary table vinegar 6% vinegar. This is not necessary, but many people like marinade with sourness.

Let's start salting

12. We tie the bag at the very top so that there is room to mix the cucumbers. Now mix everything thoroughly, shaking the bag so that all the products and spices are distributed evenly.

Don't be lazy. Mix thoroughly. The taste of each cucumber depends on this.

13. Place the bag of cucumbers in a bowl (just in case it breaks and starts leaking) and let stand for 30 minutes at room temperature. After half an hour we put it in the refrigerator. After 2 hours, the cucumbers are ready and ready to eat.

Here we have disagreements in our family. I like the cucumbers to stand overnight, but my wife, on the contrary, so that they are semi-fresh, i.e. after 2 hours in the refrigerator.

14. This time I won, we take the cucumbers out of the refrigerator in the morning. Look how much juice the cucumbers gave in the bag.

15. Cut the bag and put the cucumbers in a cup. What an aroma wafted throughout the kitchen.

16. The cucumbers are completely salted or, if with vinegar, then marinated.

17. Let's try. They crunch so hard that it hurts your ears.

Try it too.

Bon appetit!

1. Recipe for crispy lightly salted cucumbers in a 3-liter jar

Ingredients:

For a 3 liter jar

• Cucumbers - about 2 kg.
• Salt - 2 tablespoons
• Sugar - 1 teaspoon
• Peppercorns
• Garlic - 1 head
• Horseradish, currant, cherry leaves

Preparation:

1. We will pickle cucumbers in a 3-liter jar. So first we’ll prepare the jar. It's easier than making jam. The jar should be washed with baking soda with hot water and rinsed with cold water.

2. Prepare the brine. Pour one and a half liters of water into a small saucepan. A 3-liter jar filled with cucumbers holds just one and a half liters. Add 2 tablespoons of salt and a teaspoon of sugar. Mix everything, cover with a lid, put on the stove and leave for the water to boil.

3. Place horseradish leaves on the bottom of a three-liter jar, break the dill umbrellas along with the hard stems so that they fit and also place them in the jar. We also add currant and cherry leaves.

4. Take black peppercorns. Cut the garlic cloves in half and put them in a jar together with the peppercorns.

5. The ends of washed cucumbers need to be trimmed on both sides. After this, put the cucumbers in a jar. When half the jar has been placed, we put all the spices on top again. Horseradish leaf, currant leaves, cherry leaves. Be sure to add dill, garlic, and peppercorns again.

6. Place the cucumbers on top of the spices until the jar is filled to the top. And again we put all the spices on top. All leaves, dill, remaining garlic and pepper.

7. Our brine is boiling. We turned off the stove, removed the brine from the burner and let it sit for 5 minutes to cool a little. Do not pour boiling water over cucumbers.

8. We begin to pour the brine into the jar. Fill the jar full so that the brine covers the cucumbers completely. Fill it in and immediately close the lid.

9. Leave the jar on the table for a day so that it cools completely. After a day, put the jar in the refrigerator.

10. After another day, we take the jar out of the refrigerator. The cucumbers have darkened, this is normal.

11. We take the cucumbers out of the jar and, of course, try them right away. First of all, the aroma of the brine is amazingly delicious. Secondly, the cucumbers turned out crispy, which is what we wanted.

12. Our cucumbers are ready. It was a great success. Use this recipe for lightly salted cucumbers and you will get crispy, tasty, aromatic, lightly salted cucumbers.

Store them in the refrigerator if you don't eat them all at once.

Bon appetit!

1. Video - Lightly salted cucumbers, quick recipe

2. Video - An unusual way to pickle cucumbers

Bon appetit!

Lightly salted cucumbers are a super appetizer. I want to offer the fastest recipes for preparing crispy cucumbers with a breathtaking smell of dill and garlic, with a hint of pepper and mustard.

They are not prepared for future use and are eaten very quickly. No matter how much I try, they are all different. Each housewife has her own tricks. In each recipe, if desired, you can change the set of spices, add what you have on hand. The most important thing is that their volume is no more than 7% of the weight of the cucumbers.

They are prepared in pans, jars of various capacities, and bags. They are filled with cold or hot brine, and in some recipes they are prepared without it at all. Recently, quick, almost instant cooking options have become very popular. So, perhaps, I’ll start with them.

Quick recipe for lightly salted cucumbers in a bag

I would call this recipe not just quick, but instant. Lightly salted cucumbers can be eaten immediately after cooking. There is no need to prepare brine and containers here. Cucumbers in a bag are prepared very simply and quickly.

Ingredients:

• cucumbers - 1 kg
• garlic - 4 cloves
• soft dill stems and umbrellas - 50 gr.
• green hot pepper - to taste
• green cilantro - 20 gr.
• salt - 1 tbsp. l.
• sugar - 1 tsp.
• black peppercorns - 5-8 peas
• sesame oil - 1 tbsp. l.

Preparation:

Cucumbers themselves do not have a pronounced taste or smell. To make them aromatic, they need to be imbued with the aromas of spices.

We wash the cucumbers, dry them, and sort them by size. We try to take the same size, so they are salted evenly, and the aesthetic appearance of the food plays an important role. They should also be pimply, with dense flesh and without voids inside. Cut off the ends of the cucumbers and cut them lengthwise into four pieces.

Young garlic, divided into cloves. Crush them with the flat side of a knife, sprinkle a little salt and chop them finely.

Chop the dill. It is better to take soft stems, they contain more juice. Also sprinkle a little salt and chop finely. The juice and aroma of dill are instantly released.

Crush black peppercorns in a mortar. And you will immediately feel its fresh aroma.

That’s okay, now we’ll add the smell of cilantro and hot green pepper. We take these two ingredients in small quantities and chop them finely.

Can you imagine what an amazing smell it is in the kitchen! And now we will transfer this whole bouquet of tastes and aromas to cucumbers.

Now we take a thick plastic bag and put all our aromatic mixture and chopped cucumbers into it. Add salt, sugar and sesame oil.

All! There is very little left. Slice black bread, pour cold vodka.

We tie the bag, mix all the contents and shake vigorously.

Place on a plate and serve. The smell, aroma and taste are simply impossible to describe in words! Bon appetit and drinking!

Recipe for quick cooking of lightly salted cucumbers in a saucepan

Ingredients:

• cucumbers - 2.5 kg
• garlic - 10 gr.
• soft dill stems and umbrellas - 100 gr.
• black currant leaves - 10 gr.
• horseradish root - 15 gr.
• tarragon - 15 gr.
• coriander leaves, basil - 10 gr.
• red hot pepper - 1 pod
• water - 4 l
• salt - 200 gr
• sugar - 100 gr

Preparation:

We collect cucumbers and sort them by quality and size. We choose ones with delicate skin with pimples and small black thorns. Wash thoroughly in two or three waters.

It is best to pickle cucumbers on the day of collection. Pre-soak them in cold water for 3-4 hours

We also wash the greens thoroughly. We use dill umbrellas and cut the stems into pieces.

Take the leaves and root of horseradish. We clean the root and cut it into small pieces, you can trim it.

Place the whole red chilli pepper, remove the seeds.

We clean the young garlic and divide it into cloves. There is no need to peel the peel, it is still young and tender. Crush the teeth with the flat side of the knife.

You can also add black currant or cherry leaves, oak leaves, celery greens, tarragon, coriander and other spicy plants.

Divide the entire spice mixture into three parts.

Take a clean 5-liter enamel pan and put the first layer of prepared greens on the bottom.

We cut off the ends of the cucumbers and place them in a mound in a pan, then add a second layer of spices, top it with cucumbers and cover with the rest of the greens.

To speed up the fermentation process, the ends of the cucumbers are cut off or scalded with boiling water.

To prepare the brine, take 50 grams of salt, 25 grams of sugar per 1 liter of water. Boil water, dissolve the ingredients, add spices. Boil for 3-5 minutes, turn off and cool.

Pour in the cucumbers, place a flat plate on top and place a weight on it so that everything is immersed in the liquid.

Cover the pan with a thick cloth and keep at room temperature for 12 hours. After complete cooling, place the pan in the refrigerator and cool the cucumbers. And you can serve it on the table.

Classic recipe for lightly salted cucumbers for a 3-liter jar

Ingredients:

• fresh cucumbers - how many will go in
• garlic - 4 cloves
• soft stems and umbrellas of dill - 50 gr.
• salt - 60 gr.
• sugar - 30 gr.
• horseradish and black currant leaves - 50 gr.

Preparation:

The classic set of ingredients for a 3-liter jar requires the presence of dill and garlic. And to enhance the taste and aroma, you can add basil, savory, cherry or blackcurrant leaves, celery and parsley leaves, coriander. For more crunch - oak leaves and horseradish root. Spicy lovers can add red hot pepper.

Wash freshly picked cucumbers well and trim off the ends. If they were collected a day or two before processing, then they should be soaked in clean cold water for 3-6 hours. This way they will be saturated with water and restore freshness.

Place dill and garlic in three-liter jars. We try to choose cucumbers of the same size, so they are better salted, and fill the jar. In this case, the method of laying does not matter much, we just try to fit them in the jar more tightly.

Prepare a 6-8 percent salt solution. Pour the cucumbers into a jar, cover the neck with a thick cloth, and leave to ferment overnight.

It should be noted that depending on the size of the cucumbers and the way they are laid, the amount of brine may be different.

In the morning we put the jar in the refrigerator to cool, and by lunchtime the lightly salted crispy cucumbers prepared according to the classic recipe are ready. Bon appetit!

Crispy cucumbers - recipe in hot brine

This is the recipe I like to cook the most. The cucumbers are ready in a day and if stored in the refrigerator, you can eat them for a whole week.

The entire cooking process is similar to the recipe for quick cooking lightly salted cucumbers in a saucepan. We looked at it above.

We will just pour hot brine over the cucumbers. Then leave at room temperature overnight. In the morning we put it in the refrigerator to cool. And by lunchtime you can serve them on the table. And to make them crispy, don’t forget to soak them, chop the horseradish root, and add oak leaves.

In this video you can see with your own eyes how to do this.

Preparations continue, see you next time. In the comments you can share your interesting recipes and wishes.

A long time ago, our grandfathers, great-grandfathers, grandmothers, and great-grandmothers saved the harvest by canning or pickling it.
Lightly salted cucumbers have been around since then. It seems to me that you are also familiar with the situation when there is a lot of harvest and you don’t know what to do with it. As always, methods of pickling, canning, or simply freezing come to our aid. Instant lightly salted crispy cucumbers have always been, are and will be. They have always been part of Slavic cuisine. But sometimes they are salted for too long, for example three or four days. Well, we really want to try them as quickly as possible. Or have potatoes and lightly salted cucumbers for dinner with your family. So what to do? I'll give you a few recipes. One of them is also on our website - Pickling cucumbers without sterilization.

Recipe 1. Lightly salted crispy cucumbers, quick recipe

• Cucumbers - kilogram,
• garlic - one head,
• dill - 1 bunch,
• currant leaves - 9-15 leaves,
• peppercorns (black).

• 2st. spoons of salt,
• Mineral water - 1 l.

Preparation:
Pre-cut the cucumbers on one side and the other. Place 3-5 currant leaves, a third of dill, 2-3 cloves of garlic and a few black peppercorns at the bottom of the container. Then put half of the cucumbers into the pan. Cover them with 3-5 currant leaves, 2-3 cloves of garlic, a few black peppercorns and half of the remaining dill. Add the remaining cucumbers, also covering them with 2-3 cloves of garlic, 3-5 currant leaves, a few black peppercorns and the remaining dill. Mix mineral water with salt. Mix well and pour into the pan with cucumbers. Mineral water promotes quick pickling of cucumbers. Cover with a small plate so that not a single cucumber floats to the surface. And tomorrow everything will be ready.

Recipe 2. Five-minute recipe (Spicy)

• Cucumbers - 1 kilogram,
• garlic - 2 cloves,
• salt - one tbsp. l. (with a slide),
• black pepper,
• red pepper,
• dill - 3 sprigs.

Preparation:
Wash the cucumbers first with a brush, since the peel absorbs too many toxins and dirt. Trim on one and the other side. Cut into four pieces. We put it in a bag, this way the cucumbers pickle faster. Then chop the garlic into small pieces and chop the dill. Put it in a bag. Add red and black pepper to taste, it all depends on how spicy you like it. We put 1 tbsp. l. (heaped) salt.
We tie the package. The main thing is that the bag is loose so that the cucumbers can be shaken. Shake and leave for ten minutes.

Recipe 3. Recipe for lightly salted cucumbers with bay leaves

• Cucumbers-0.5 kg,
• dill,
• garlic - 3-4 cloves,
• bay leaves - 2-3 pcs.,
• salt - 2 tsp,
• sugar-2 tsp,
• hot water - 1 cup.

Preparation:
Cut the cucumbers into four parts and place them in a container. Finely chop the dill and place it in a container with cucumbers. Place bay leaves in a cup of hot water (for one minute). Chop the garlic and add it along with the bay leaf to the container with the cucumbers. Salt, sugar. Mix and place in a bag (without holes). Tie and leave for an hour, shaking the bag every 20 minutes.

Recipe 4. Recipe for crispy lightly salted cucumbers

• Cucumbers - 2 kg,
• dill,
• garlic - 1 head,
• 2 tbsp. salt (without a slide).

Preparation:
Soak the cucumbers in water for 1-2 hours (preferably cold). Coarsely chop the dill and garlic and pour into a container with the cucumbers. Add salt, cover the container with a lid and mix well. Leave it on the table for a day.

Recipe 5. Instant lightly salted cucumbers

• Cucumbers - 2 kg,
• 1 head of garlic,
• horseradish leaves - 5-6 pcs.,
• cherry leaves - 5-6 pcs.,
• dill,
• salt - 2-3 tbsp. l.,
• mineral water (highly carbonated) - 1.5 l,
• black peppercorns.

Preparation:
Cut the leaves of horseradish, cherries and dill. Divide into three equal parts. Add the third part to the bottom of a three-liter jar. Add 6-7 cloves of garlic. Place half of the cucumbers vertically into the jar. Add 2-3 tbsp. l salt and fill with mineral water. Cover the top with some horseradish leaves, cherries and dill. Place the remaining cucumbers and cover with the remaining herbs. Add 1 tbsp. l salt. Fill with mineral water. Cover with a lid. Place for a day in a dark and cool place, but not in the refrigerator.

Recipe 6. Lightly salted crispy cucumbers

• Cucumbers - 2 kg,
• horseradish root - 4 pcs. medium size,
• garlic - 7 cloves,
• currant leaves - 15 pcs,
• dill - 3 sprigs.

• Water (for a three-liter bottle) - 1.5 l,
• salt-2 tbsp. l. with a slide.

Boil water and add 2 tbsp. l. salt and stir well.

Place currant leaves, dill and half of finely chopped horseradish into a pre-prepared jar. Add 3-4 cloves of garlic. Pack the cucumbers tightly into the jar, add the remaining garlic and horseradish root. Pour the marinade into a jar and cover with a nylon lid. After 24 hours at room temperature everything will be ready.

Recipe 7. Lightly salted cucumbers for the winter

• Cucumbers - 1.5 kg,
• cherry leaves - 3-4 pcs.,
• currant leaves - 4-5 pcs.,
• horseradish - 2 roots,
• garlic - 2-3 heads,
• dill - 3-4 umbrellas,
• celery - 2 sprigs,
• black peppercorns - 6-7 pcs.

Soak the cucumbers in cold water for several hours. After soaking, cut the cucumbers on both sides. Peel the horseradish and garlic. Place half the cherry leaves, currant leaves, half the celery, half the dill, garlic and horseradish and 6-7 black peppercorns on the bottom of the jar. Place half of the cucumbers in the jar. Add all the remaining greens on top of the cucumbers. Place the remaining cucumbers in the jar. Fill with brine. Cover with a lid. Cucumbers are pickled for two days.

Recipe 8. Instant lightly salted crispy cucumbers

• Cucumbers - 1 kg,
• currant leaves,
• dill (fresh or old umbrella),
• garlic - 2-3 cloves,
• cherry leaves,
• horseradish leaves.

Boil water, dissolve salt in it and cool, or take cold boiled water and immediately dissolve.
Preparation:
Wash the greens thoroughly. Leave the cucumbers in cold water for a couple of hours. to make them crispier. Place half of the greens on the bottom of the pan; you can even take the leaves with twigs. Chop the garlic there too. We place the cucumbers, pre-cut on both sides (so that they can quickly become lightly salted; besides, it is believed that the tips contain the most nitrates). To pickle, cucumbers must be placed vertically, this way they will become lightly salted better and faster. It is better to take cucumbers of the same size, so they will be salted at the same time. Pour brine over the cucumbers; it is better to strain the brine, as sometimes there are small pebbles in the salt. If there is not enough liquid, just dilute more. Cover the tops of the cucumbers with the remaining herbs. We tear the cucumbers on top with a clean towel and leave them on the table until the evening. In the evening, cover with a lid and put in the refrigerator. And remember, the smaller the cucumbers, the faster they pickle. For example, if you take cucumbers measuring 10 cm, they will be ready within 24 hours. If you like very lightly salted cucumbers, this will be perfect for you. If you want the cucumbers to be more salted, it may be better if they sit a little longer. As you eat lightly salted cucumbers, you can add fresh ones to this brine; you won’t be able to use the brine endlessly, but you can for up to two weeks. Then you will need to make a fresh one. Cucumbers should be stored in the refrigerator and not overcooked, otherwise they will turn from lightly salted to highly salted.

Recipe 9. Instant lightly salted crispy cucumbers

Ingredients (recipe for a three-liter jar):

• Cucumbers - 2 kg,
• cherry leaves (can be currants) - 5-6 pcs.,
• bay leaves - 3-4 pcs.,
• garlic (preferably young) - 1 head,
• black peppercorns - 6-7 pcs.,
• black hot pepper - 2 pcs.,
• horseradish leaves - 2 pcs.,
• salt - 2 tbsp. l. (with a slide),
• mineral water (highly carbonated) - 1.5 l.

For 1.5 liters of mineral water put 2 tbsp. l. salt, always with a slide. Stir well.

First, let's prepare the cucumbers, trim them on both sides and CUT (do not cut) in the middle. We put either cherry leaves or currant leaves on the bottom of the jar. We put 3-4 bay leaves. Coarsely chop the garlic and add to the jar. Add black hot pepper; for those people who have stomach problems or small children, this is not recommended. Add 6-7 black peppercorns. We also put one leaf of horseradish on the bottom (the second one will be on top), coarsely chopped dill. Place the cucumbers tightly. Place a horseradish leaf and dill on top. Fill with mineral water and salt. Cover with gauze and leave at room temperature for a day. After this, they can be eaten, but it is advisable to cover them with a nylon lid and put them in the refrigerator.

Hi all! Crispy lightly salted cucumbers with garlic and dill are my weakness. But how to make them quickly? There are some great recipes. For example, it can be traditionally in a jar, or it can be in a bag. This is what I will tell you in detail today.

Agree, they harmonize wonderfully with any dishes, for example with or baked in the oven. This is a great appetizer for a holiday table or for an everyday lunch or dinner.

Sometimes I put them in or in instead of fresh. And even with strong strong drinks, they are generally irreplaceable comrades. They will definitely be in place everywhere.

For pickling, take medium-sized cucumbers with pimples. The most popular variety for this business is “Nezhinsky”. And take rock salt.

They need to be stored in the refrigerator for no more than 5 days, after which they become completely salted.

I would like to start with the most common method. Almost everyone knows about him. Everything is done without brine; they themselves will give a lot of juice. But once you take them out, your mouth will water. This is the scent they give off.

Ingredients:

• Fresh cucumbers – 1 kg
• Salt - 3/4 tablespoon
• Fresh dill, cilantro - bunch
• Garlic – 5 cloves

Preparation:

1. First you need to wash the cucumbers. Then cut off the “butts” on both sides. Pierce them in several places with a fork, on two opposite sides, so they will be better salted.

You can also, if desired, cut them into four slices. This way they will salt even faster.

2. Place our vegetables in a plastic bag. Chop fresh herbs with a knife and sprinkle them on top. Then squeeze the garlic there through a press or simply chop it finely.

3. Tie the bag and put it in a second bag so that the juice that the cucumbers give does not leak. Shake the bag thoroughly so that the salt, garlic and herbs are evenly distributed inside. And leave at room temperature for 2-4 hours, shaking them periodically.

5. In a few hours you will have wonderful crispy, tasty, salted cucumbers on your table.

Crispy lightly salted cucumbers in a jar. Quick recipe in 5 minutes

This is a super quick way to prepare our appetizer. They will go just great with new potatoes, especially if you add sour cream. I think men will say that not only with a side dish, but with some drinks too. Well, I can't help but agree. Now that you can buy fresh vegetables in stores at any time of the year, you can make them both in summer and winter.

We only need:

• Fresh cucumbers - 2 pcs.
• Garlic - 2 cloves
• Bay leaf - 2-3 pcs.
• Dill - bunch
• Salt - 2/3 teaspoon
• Ground black pepper - 0.5 teaspoon

Preparation:

1. First, put salt and pepper in a jar. Then break the bay leaf into several pieces, finely chop the garlic and also put everything in a jar.

2. Then finely chop the dill and also put it in a jar. Cut the ends off the cucumbers, then cut them into several slices and send them there. Then close the jar with a lid and shake for 3-5 minutes. You can involve your husband in this activity.

Do not overcrowd the jar with vegetables; you need space to shake better.

3. And after that, open the lid, put the treat in the dish and help yourself to a side dish with your husband. You can add unrefined sunflower oil for taste.

Step-by-step recipe for quick cooking using sparkling mineral water

But I learned about this option relatively recently. And I can say that the cucumbers turn out wonderful. Keep in mind just one thing - if you have salty mineral water, then the amount of salt should be slightly less. In general, try it and rate it!

Ingredients:

• Cucumbers - 1 kg.
• Horseradish leaf - 1 pc.
• Dill - bunch
• Garlic - 5-6 cloves
• Black peppercorns - a pinch
• Carbonated mineral water - 1 l.
• Salt - 2 tablespoons
• Mixture of dried Provençal herbs - 1 teaspoon

Preparation:

1. Place a leaf of horseradish on the bottom of the dish. Then top with sprigs of dill. Next add peeled and coarsely chopped garlic, as well as black peppercorns.

2. Cut off the ends of the cucumbers and fold them on top so that they press tightly against each other. You can also cut them in half lengthwise. Sprinkle with chopped dill. If desired, add any spices you like.

3. Dissolve salt in a glass of mineral water, add Provençal herbs and stir. Pour them into the vegetables. Cover the dish with a lid and put it in the refrigerator for about a day. After that you can try them.

How to make lightly salted cucumbers in cold water

Another interesting option. This recipe can be made either in a 3-liter jar or in a saucepan. Whatever is more convenient for you. And to be honest, this recipe is my favorite to cook with. This is the taste I like the most. It reminds me of my childhood, when in the village my grandmother treated me to these crispy, freshly salted green vegetables.

Ingredients:

• Cucumbers - 2 kg.
• Horseradish leaf - 2-3 pcs.
• Currant leaves - 7-10 pcs.
• Dill umbrellas - 2-3 pcs.
• Tarragon - 2 sprigs
• Garlic - 5-8 pcs.
• Bay leaf - 2-3 pcs.
• Peppercorns - 10-15 pcs.
• Salt - 2 heaped tablespoons
• Water - 1.5 l.

Choose the amount of ingredients according to your taste.

Soak the cucumbers in advance in plain cold water for one hour.

Cooking method:

1. First place horseradish leaves on the bottom of a pan or jar, then dill umbrellas. Next, lay out the remaining prepared leaves and greens. Place garlic cut into two or three pieces on top. Then bay leaf and pepper. Cut off the ends of the cucumbers and place them on top of everything in the pan. Then add another umbrella of dill and a horseradish leaf.

2. Pour water into a half liter jar and add salt there. Stir until completely dissolved, then pour into the pan and add the remaining water. You can take filtered water or buy purified water in the store.

3. Then cover the top with a plate or lid and leave at room temperature for two days. Then help yourself and treat your family. Then, when ready, store them in the refrigerator without brine. But personally, I don’t keep them for a long time; they sell out quickly.

Video about how to quickly and tasty pickle in a bag in 2 hours

If you still have any doubts, then for clarity, I suggest you also watch the video. And then everything will become completely clear.

Ingredients:

• Cucumbers - 1 kg.
• Garlic - 1 head
• Salt - 1 tablespoon
• Sugar - 1 tablespoon
• Fresh dill - 1 bunch

Now look at the cooking method. Everything is explained here in great detail.

And I want to agree with the author, lightly salted cucumbers prepared in this way will be simply delicious. Crispy and fragrant with the aroma of added herbs and garlic. And if you add some seasonings of your own, it definitely won’t be any worse.

Classic recipe in a saucepan with hot brine

Another good way to quickly prepare lightly salted cucumbers. Everything takes no more than 15 minutes to prepare, although then you will have to wait until they are completely ready.

In the old days, barrels were used for this. But we are modern people, so we use modern kitchen utensils - a saucepan.

Ingredients:

• Cucumbers - 1.5 kg.
• Water - 2 l.
• Salt - 1.5 tablespoons
• Garlic - 5-6 cloves
• Dill umbrellas - several sprigs
• Currant and cherry leaves
• Hot black pepper - to taste
• Horseradish leaf

Cooking method:

1. Wash the cucumbers and cut off the ends on both sides. Place in a saucepan. Place garlic on top (you can cut the cloves into two halves), currant and cherry leaves. You can leave only the stalks of the horseradish, since all the taste comes from them. Then place the dill umbrellas.

Take an enameled or stainless steel pan.

2. Pour water into another pan, add salt and put on fire until it boils. After the water boils, pour it into the vegetables. The water should cover everything to the top.

To fill, you need for 1 liter of water - 1 tablespoon with a handful of salt.

3. And leave at room temperature for 6-8 hours, or overnight. Then put the pan in the refrigerator for another 3-4 hours and you will have a wonderful crispy snack by lunchtime.

Well, dear friends, now you know several wonderful ways to quickly prepare delicious, crispy lightly salted cucumbers. Choose what you like.

Today, there are many recipes and methods for preparing lightly salted cucumbers. Some of them contain a standard set of ingredients, while others consist of very original products.

You can pickle cucumbers in glass jars or even in a saucepan. This cooking method differs from options in other containers only in the choice of utensils. Today we will discuss some of the most delicious recipes for malosol in a pan.

It is very important to use only enamel-coated containers for this method. An aluminum or cast iron pan is not suitable for this - the vegetables will quickly turn sour. Also, enamel containers should not have chips or cracks.

I cook the cold pickling method most often. It differs from the hot one in that the cucumbers have a richer aroma and crunch. Simply put, they are pickled without scalding, which preserves more nutrients in the vegetables.

We eat these crispies with the whole family and, without a doubt, give them to our children. I will say more, such cucumbers are an excellent replacement for unhealthy snacks and other modern fads. If you haven’t tried this method of pickling yet, be sure to fix it. I am sure you will not regret it, but on the contrary, you will take the recipe into service.

Ingredients:

1. 1 kilogram of cucumbers;
2. several caps of dill;
3. 1 small head of garlic;
4. 500 milliliters of water.

The composition, as well as the cooking process itself, are very simple.

We want to prepare the appetizer quickly, so we need to choose small cucumbers. Large specimens take a long time to salt. But if you don’t have small cucumbers, large fruits need to be cut into several parts.

A large cucumber, according to this recipe, will be salted for about 2 days. If you want to enjoy the snack early, cut them into halves or quarters. Vegetables cut into slices will marinate for less than a day.

Wash the cucumbers, remove the stems and, if necessary, chop. If you are using slightly wilted vegetables for pickling, first place them in cold water for several hours (preferably overnight).

In this recipe we will not pour the decomposed composition of cucumbers and herbs. In our case, the ingredients will be sent directly to the brine.

Place half a liter of very cold water in a saucepan. Put salt there and thoroughly dissolve the crystals.

Soak the dill caps in a saucepan and place the cucumbers ready for pickling. Throw some chopped garlic on top. You can also add coriander or peppercorns if desired.

You need to cover the future snack with a press on top. To do this, you can use a flat plate placed upside down and place a jug or jar of water on it.

This procedure, as you may have guessed, is necessary to ensure that all the cucumbers are in the water.

Place the entire structure in the refrigerator for a day. Then the first sample can be taken. If the cucumbers do not seem salted enough to you, you can leave them alone for a while longer.

The cucumbers have practically not lost their color. They look almost fresh. But the taste... Simply divine. Try it!

Lightly salted cucumbers and more...

Instant lightly salted cucumbers in hot water

Hot pickling is good because the cucumbers turn out more piquant and tender. I often use this appetizer as an addition to mashed potatoes and other side dishes. They usually cook faster than with the cold brine method. Hot water reveals the aroma of herbs, spices and cucumbers more vividly.

If you want to soon pamper your family with aromatic pickles, then this recipe is just for you. Try it and keep it for yourself.

Ingredients:

1. a kilogram of small cucumbers;
2. cloves of 1 head of garlic;
3. 1 hot green pepper;
4. sprigs of dill;
5. horseradish leaf;
6. 1 dessert spoon of sugar;
7. 2 tablespoons of coarse salt;
8. 1 laurel;
9. 6 peppercorns;
10. 1 liter of water.

Place half of the prepared herbs and garlic in a clean, dry saucepan. Also add half of the hot pepper cut into pieces.

Remove the ends of the cucumbers - this will allow them to salt faster. Place them tightly on a fragrant pillow. Sprinkle in peppercorns and bay leaves.

Cover with dill, horseradish and remaining hot pepper.

Dissolve salt and granulated sugar in one liter of boiling water until the crystals completely disappear. Pour this brine into the pan with cucumbers.

Leave the pickling to rest on the table for 12 hours. You can prepare them in the evening and have breakfast with freshly pickled cucumbers in the morning. Happy crunching!

Recipe for the most delicious crispy cucumbers in a pan

To prepare the crispiest cucumbers in a saucepan, we use those ingredients that will contribute to the best aroma and elasticity of the snack.

Horseradish can mainly handle this. Its properties help vegetables acquire an unusual piquant crunch. Even if someone next to you crunches such a cucumber, you will certainly ask him to share. After all, it is truly impossible to resist!

When it comes to crunch, the main thing is not to overdo it with garlic. Its excess can slightly soften the structure of the vegetable, taking away the treasured crunchiness.

Ingredients:

1. 1 kilogram of freshly picked cucumbers;
2. 1 horseradish leaf;
3. 1 medium horseradish root;
4. 3 large cloves of garlic;
5. sprigs of dill;
6. 2 tablespoons coarse salt;
7. 1 teaspoon granulated sugar;
8. 1 liter of water.

Wash the cucumbers and remove the butts. One of the main factors for a ringing crunch is the correct selection of vegetables. They should preferably be freshly picked from the garden, as I already specified in the list of ingredients. If this is not possible, then it is better to keep them in cold water overnight.

Place the horseradish cut into pieces, half the prepared dill and half a horseradish leaf into the pan. Cut the garlic into pieces and also place in the bottom of the dish.

Arrange the cucumbers evenly on top and cover with the remaining ingredients, some of which we put on the bottom.

Boil water and immediately dilute salt and granulated sugar in it. Without waiting for it to cool, pour the solution into the pan with cucumbers. At this point the preparation stage is over. An exciting moment of anticipation begins.

Leave the saucepan on the counter until it cools, and then refrigerate overnight. If the cucumbers are very small, they will be ready earlier.

Delicious crispy cucumbers are ready and require immediate tasting. You can feel the aroma as soon as you open the lid. And the taste will exceed all expectations.

Sliced ​​lightly salted cucumbers - quick recipe

To get your favorite pickles faster, you need to cut them into slices before cooking. This way they will quickly become friends with salt and be satisfied with the aromatic marinade. Eating them is a pleasure. And the dry salting method makes the work easier.

I very often cook lightly salted cucumbers using this recipe. Once cooked, there is no need to cut them into pieces for serving, as I have already done this earlier. They go well with any side dishes, meat, fish, and will also become a fragrant ingredient for salad. But even in their pure form they are excellent.

You won't believe it, but these cucumbers are ready to eat in just 5 minutes! Check it out!

Ingredients:

1. cucumbers of any size - 1 kilogram;
2. 1 laurel;
3. cilantro sprigs;
4. young dill greens;
5. 2 level tablespoons of salt;
6. a mixture of aromatic ground peppers - half a teaspoon;
7. 2 tablespoons of vegetable oil.

Wash the cucumbers, remove the bitter ends and cut into several pieces. If the cucumber is large, then it is better to cut it crosswise into half, and then divide each part into 4 or more parts. If the vegetables are medium in size, then it is enough to cut them into half or a quarter.

Simply put, it is better to make the pieces for pickling so that they are easier to pick up with a fork.

Pour salt and pepper into the pan, break the bay leaves with your hands and chop the greens. Place the cucumber pieces in a saucepan and add oil.

Mix thoroughly with your hands so that each piece is fully saturated with ingredients. Once the job is done, cover the pan with a lid. The cucumbers will rest in the marinade for no more than 5 minutes.

This method comes in handy when guests are on the doorstep and there is little time to prepare treats. Despite the extra quick salting, the cucumbers turn out simply excellent!

Video on how to make delicious cucumbers in 5 minutes

When loved ones demand lightly salted cucumbers immediately, some housewives fall into a stupor. How can you please your loved ones with a tasty treat in a short time? After all, it seems that cucumbers, although lightly salted, need to be infused for at least a day. In fact, this is not always the case.

After reading today's article, you will be able to cook cucumbers every day in a short time. After all, such a treat never lingers on the table. Whether it's a family dinner or a formal meal.