Lightly salted cucumbers, cold brine recipe. When using hot brine

Why lightly salted cucumbers Don’t you want to, say, in winter? After all, buy today fresh cucumbers possible throughout the year!
Meanwhile, only summer cucumbers are lightly salted. Real ones. Straight from the garden.

Why? But because it's delicious. It’s delicious to crunch them together with boiled or fried potatoes. It’s delicious to feel their aromatic elasticity, filled with solar power and the smell of the fields. It’s delicious to cook them because they are anticipation and temptation. Oh, how delicious. Can they be compared with plastic “winter” ones?

Let's add a little salt, choose a method - I have collected the most current recipes for lightly salted cucumbers: classic cold method preparations, quick recipe lightly salted cucumbers (“in a bag”), hot, spicy, with additives (apples, for example) and others.

Also choose the list and quantity of spices. Mostly, classic recipe lightly salted cucumbers, they are indicated very approximately. Reduce and increase, depending on your love for spices (or indifference to them).

Cold pickled cucumbers

This method is no different from how you can pickle cucumbers for the winter. The difference is that you don’t have to roll them into jars and it is advisable to eat them before they are completely salted, because we need lightly salted ones.

Ingredients

• cucumbers - 2 kg
• old dill (umbrellas or dill seeds) - 100 grams
• garlic - 2-3 cloves
• sweet pepper - 1-2
• black currant leaves - 3-4
• cherry leaves - 4-5
• salt - 3-4 tbsp. spoons
• water - 800-1000 ml

Wash the cucumbers thoroughly. If you tried them and found that the skin was bitter, soak them in cold water for 4-6 hours (you can leave them overnight), then wash them. Peel the garlic and cut it into slices, so it will release its aroma and taste faster.

Wash the dill, currant and cherry leaves, and sweet peppers (you can leave them whole or cut them in half; you don’t have to remove the seeds).

In a jar, pan or any other suitable container, place half the spices, bell peppers and garlic on the bottom.

Fold the cucumbers, trying to fill the container as much as possible without leaving large voids. To help them settle down, shake the jar vigorously.
Place the remaining spices, garlic and pepper on top.

Dissolve salt in cold water in a saucepan.

Pour cold brine over the cucumbers.

There should be enough to cover the vegetables and spices completely.

If you need to salt cucumbers quickly, then leave them at room temperature for 2-3 days. If lightly salted cucumbers are not needed so quickly, then you can put them in the refrigerator, where they will slowly salt.

Quick lightly salted cucumbers in 15 minutes (in a bag)

How to quickly make lightly salted cucumbers? For example, in 15 minutes. This is perhaps the fastest recipe for lightly salted cucumbers, sometimes called the “dry method” (because there is no water) and “lightly salted cucumbers in a bag” (because you can use a plastic bag as a container). If you prepare it in the morning, then in the evening you can serve lightly salted cucumbers to the table. And if in the evening, take it with you for a picnic the next morning.

By the way, the “package” is a completely optional element of the recipe. You can also lightly salt it in a saucepan. The main thing is that there is a lid.

Ingredients

• cucumbers - 2 kg
• salt - 2 tbsp. spoons
• fresh dill - bunch
• garlic - head
• vinegar - 3-4 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• spices - optional

For this salting method, you need a container with a lid or a thick plastic bag.

Wash the cucumbers thoroughly. Whether or not to peel the skin is up to you, but know that without the skin they turn out more tender.

Chop the peeled dill. Finely chop the garlic (you can cut it into slices if you don’t want to get an overly garlicky smell).

Add dill and garlic to the cucumbers, add salt, pour in vinegar.

Add oil.

In addition to traditional spices (garlic, dill, salt), you can add others, for example, coriander seeds, paprika flakes or a mixture of allspice.

Place the lid on the container and shake vigorously enough to mix the cucumber slices, spices, oil and vinegar. Place the container in the refrigerator. Cucumbers can be served within a couple of hours. What about a couple of hours - after 15 minutes the cucumbers will acquire a light, lightly salted taste.

If you do it in a bag, then it will be your container. Everything else is unchanged.

Recipe for spicy lightly salted cucumbers

Cucumbers can be pickled either on their own or with other vegetables, for example, zucchini or squash, or fruit (apples are most often taken). This recipe combines cucumbers and carrots in one jar, making them super spicy (and delicious!).

Ingredients:

• cucumbers - 1 kg
• carrots - 250 grams
• salt - 1-2 tbsp. spoons
• sugar - 50 grams
• ground red pepper - 1/2 teaspoon
• vinegar - 50 ml
• garlic - 1 clove
• vegetable oil - 50 ml

Wash the cucumbers, cut off the ends on both sides, cut lengthwise into 8 pieces (large ones can also be cut into more), place in a container.

Grate the peeled carrots coarsely and add to the cucumbers.
Add sugar and salt, add pepper, pour in vinegar and oil, squeeze a clove of garlic through a press. Mix thoroughly, cover with a lid and leave in the room for 3-4 hours or put in the refrigerator overnight.

Quickly hot pickled cucumbers

In general, this method differs from the classic one only in that the cucumbers are filled with water not at room temperature, but with boiling water. This speeds up the pickling process - after a couple of days you can already drag freshly pickled cucumbers out of the jar.

Ingredients:

• cucumbers - 1 kg
• pickling kit: dried dill umbrellas, horseradish leaves (you can also use a piece of root), black leaves
• currants and cherries
• garlic - 3-4 cloves
• salt based on: per 1 liter of liquid 1 heaped tablespoon

Wash the cucumbers well. If they are not very crispy, then keep them in water for several (2-3-4) hours. Trim the ends. Wash all the greens, peel the garlic (in this case you don’t have to cut it). Place half of the pickling set on the bottom, then place the cucumbers very tightly, adding garlic along the way. Place the second part of the greens on top. Dilute the salt with boiling water and pour over the cucumbers. Leave them at room temperature. Literally tomorrow you can serve them to the table.

Lightly salted cucumbers recipe with apples

The aroma of apples and a little of them sweetish taste - great addition to garlic and fragrant dill. If you fill the cucumbers with hot brine, you won’t have to wait long until you can get an amber cucumber out of the jar.

Ingredients:

• cucumbers - 800 grams
• apples - 2-3
• salt - 2-3 tbsp. spoons
• garlic - 3 cloves
• spices: dry dill, cherry and currant leaves, horseradish leaves
• allspice peas

Wash cucumbers and apples. Cut off the ends of the cucumbers and cut the apples into slices. Place some of the spices in the bottom of the container, then lay out, alternating, cucumbers and apples, and place the remaining spices on top. Dilute the salt hot water and pour the brine over the cucumbers. Leave until cool and then place in the refrigerator. The cucumbers will be ready in 1-2 days.

Recipe for lightly salted cucumbers “Aromatic”

This recipe does not contain the usual set of spices from dry dill and leaves. You need young dill along with the stem, garlic, bay leaf, cloves, garlic, salt and allspice. And, of course, cucumbers.

Ingredients:

• cucumbers - 1 kg
• dill - bunch
• bay leaf - 2-3
• peppercorns - 5-6
• cloves - 2-3
• garlic - 3-4 cloves
• salt - 2 tbsp. spoons

Wash the cucumbers and dill. Place the dill sprigs down in the jar. Then lay out cucumbers, peeled garlic cloves, peppers, cloves and bay leaves, alternating with each other.

Pour hot brine (dissolve salt in boiling water). Leave it warm for a day and then put it in the refrigerator.

You can eat cucumbers already on the second day. The longer they stand, the richer their taste and aroma will become.

Lightly salted cucumbers with mineral water

And another recipe for lightly salted cucumbers with mineral water:

1 kg of cucumbers, 1 liter of good soda, 2 tablespoons of salt. Dill, garlic, any greens to taste. There is no need to heat the soda. It is better to cut off the ends of the cucumbers. First stir the salt in large quantities water, and then pour the rest of the water into the jar with cucumbers.
ALL. They are ready in a day.

I called this recipe “And there was a crunch nearby” - the cucumbers crunch incredibly.

It is worth paying attention to the variety that is used for salting; for example, smooth cucumbers are not suitable, as they are less easily salted, but small vegetables with small dark pimples are perfect for creating lightly salted vegetables.

Recipe lightly salted cucumbers with the addition of herbs and hot garlic

Many housewives are looking for a method on how to prepare lightly salted cucumbers at home, crispy with cold brine; in fact, there is nothing complicated about it; in the presented recipe, the cucumbers do not need additional dousing with boiling water, because even without this they can be perfectly salted for short time. Since the process of pouring boiling water will be skipped, the vegetables will be able to retain their bright color, and will also remain very crispy.

Housewives say that it is best to choose coarse salt or rock salt for such cucumbers; it dissolves easily and does not cause unnecessary salting. But finely ground salt can significantly oversalt ready-made cucumbers, therefore you should not experiment, it is better to prepare the fruits strictly according to the presented recipe. If there is a need to shorten the salting process, wash all the cucumbers in water and cut off their ends; this will greatly facilitate the penetration of the marinade into the vegetables. But even without this procedure, you can get lightly salted fruits in a short time, because the smallest cucumbers will be used.

Ingredients:

Small fresh cucumbers(pimply) - 2 kilograms;
Filtered clean water - 6 glasses;
Coarse salt (rock can be used) – 3 large spoons;
Fresh cloves young garlic- 5 pieces;
Fresh bunches of dill herbs - 1-2 pieces.

Cooking process:

To begin with, take cucumbers and wash them thoroughly in clean water, after which they are sent to a large bowl with clean water and ice, where the vegetables should spend about half an hour so that the fruits become crispier, and also all the emptiness inside is filled with water. This procedure is omitted only when the vegetables have just been picked from the garden, or the fruits are very small. You can also add bunches of fresh, washed greens to the cucumbers to make them more flavorful.

While the vegetables are being prepared for salting, take a head of garlic, peel it well and divide it into individual cloves. spicy vegetable You can simply cut into thin slices, or crush the cloves in a mortar using a masher. Next, cold pouring is prepared; only clean pouring is used for it. cold water(it’s worth filtering the liquid), pour the water into a separate bowl and add 3 large spoons there coarse salt, you should not take small ones, as three spoons will contain much more of it. The resulting brine is mixed well until the salt is completely dissolved.

This amount of products is designed for exactly one three-liter jar, so if the housewife wants to find a way to prepare lightly salted cucumbers at home crispy with cold brine in large quantities, she should pay attention to this recipe, but if desired, the calculation can easily be changed to make liter jar, just divide all the ingredients into three. All the chopped garlic is placed at the bottom of a clean jar, finely chopped dill is sent there, and after that the ready-made cucumbers are added. The vegetables need to be compacted tightly enough; first, the cucumbers are placed in a standing position, and then they are simply placed on top, thus alternating the placement to the top of the jar. Garlic and some chopped herbs are again placed on top of the cucumbers.

The salt solution is mixed again, it is necessary to wait until the salt is completely dissolved in water, only after that the prepared fruits are poured with cold marinade and the jar is covered with a lid made of gauze or plastic. Vegetables remain in this position for one day, you cannot put them in a cold place, room temperature would be the ideal option, so you should leave the cucumbers in the kitchen. And after a day, the jar of vegetables is moved to refrigerator for further storage.

For those housewives who are looking for a method on how to prepare lightly salted cucumbers that are crispy with hot brine at home, you can use the same recipe, but the water will have to be heated before pouring into jars. These lightly salted fruits are served with any meat dishes, fried or boiled potatoes, or just as a cold appetizer.

Juicy and crispy spiced cucumbers in cold brine

This salting method will certainly appeal to housewives who are looking for best option, how to prepare lightly salted cucumbers, crispy with cold brine at home. Making such cucumbers is very simple; everything you need for pickling is in the garden, and they are eaten very quickly. It is worth considering that when long-term storage vegetables are still over-salted, so it’s worth cooking them with other spices in small portions, this will help preserve their ideal, not very salty taste.

Ingredients:

Fresh cucumbers of small or medium size - about two kilograms;
Sweet pepper fruits - 1-2 pieces;
Dried dill (use seeds and umbels);
A few leaves from black currants and cherries;
Leaves fresh horseradish- 1-2 pieces per jar;
Young hot garlic cloves - 3-5 pieces;
Required quantity filtered water;
About two tablespoons of coarse salt.

Cooking process:

For those who are looking ideal option How to prepare lightly salted cucumbers at home, crispy with cold brine, it is worth knowing that the vegetables for stripe must be small in size, in this case they can be salted in a short time. So, to begin with, all the cucumbers are washed in water and their ends are cut off, this will help speed up the salting process. If the fruits turn out to be a little bitter in taste, then cool water in which the vegetables are kept for several hours can save the situation.

Next, the garlic is prepared, peeled, and then finely chopped with a knife or grated on a small grater. If you put the whole cloves, the vegetable will not give off its aroma and pleasant pungent taste. Next, they begin to wash the leaves and herbs, for this they take leaves of black currants and cherries, as well as fresh leaves of horseradish and dill, everything is washed very well in a bowl, and then under running water. Don’t forget about sweet peppers; they are washed and the seeds are removed, after which you can cut the vegetable into small pieces and put it in a jar, but if the pepper will not be eaten, then there is no need to remove the seeds.

To find out if cold brine is crispy at home, you should take a large container, it could be a saucepan, a jar or even a container. Place half of all the herbs and leaves there, and also add a little bell pepper, and don’t forget about the garlic. Cucumbers are placed on top of the spices and herbs; as soon as the vegetables are folded, shake the jar a little, so the vegetables will better fall into place. The remaining half of the leaves, herbs and spices are placed on top of the fruits.

Next, the brine is prepared, for this, purified water is poured into the pan, three large spoons of salt are poured into it, and if desired, you can add a small spoon of granulated sugar. Mix everything thoroughly and pour the resulting solution over cucumbers with herbs and vegetables. It’s worth making more brine so that it completely covers the vegetables; after 5-7 hours you can enjoy crispy vegetables and make your family happy with them.

a little 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 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.
• Pepper sweet pea— 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 pour 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 up, not finely, but not very coarsely either.

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 pepper it can be very spicy. 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. To the bottom three-liter jar We put the horseradish leaves, break the dill umbrellas along with the hard stems so that they fit and also put them in the jar. We also add currant and cherry leaves.

4. Take black peppercorns. Cut the garlic cloves in half and place 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!

The difference between lightly salted cucumbers and salted ones is that they can be prepared much faster and with less salt. The minimum amount for 1 liter of water and 2 kg of vegetables is 1 tbsp. l. with a slide, maximum - 2 tbsp. l. Sometimes used for marinade soy sauce, sugar and vinegar.

Recipe for crispy lightly salted cucumbers with cold water

• Time: 3 days.
• Number of servings: 5 persons.
• Difficulty: easy.

This is the easiest pickling recipe, but it will take longer. Water can be used both regular and mineral. The finished snack can be stored in the refrigerator for 3-4 months.

Ingredients:

• garlic – 1 head;
• cucumbers – 1 kg;
• salt – 2 tbsp. l.;
• mineral or cold boiled water– 1 l;
• dill - 1 bunch.

Cooking method:

1. Dissolve salt in water.
2. Wash and dry the dill, chop finely.
3. Peel the garlic, cut each clove in half.
4. Place half of the dill and garlic in liter jars.
5. Next, pack the vegetables tightly. First cut off the ends and pierce them several times with a fork.
6. Sprinkle the remaining garlic and dill on top, pour brine to the neck.
7. Keep at room temperature for 3 days.

Recipe with boiling water

• Time: 12 o'clock.
• Number of servings: 4 persons.
• Difficulty: easy.

Lightly salted cucumbers instant cooking require hot brine. If you make a snack in the morning, then by evening you can already try it. Vegetables are kept in cold brine for 2-3 days.

Ingredients:

• oak leaves – 4-5 pcs.;
• cherry or currant leaves - 4-5 pcs.;
• dill umbrellas – 4-5 pcs.;
• black peppercorns - to taste;
• cucumbers – 1.5 kg;
• water – 1.5 l;
• salt – 1 tbsp. l. with a slide.

Cooking method:

1. Boil water, add salt, stir.
2. Leave the brine to cool for 3-5 minutes.
3. Place the vegetables in jars, add water, and seal with lids.
4. Leave for 6-8 hours, preferably overnight.

Lightly salted cucumbers in a jar

• Time: 3 days.
• Number of servings: 4 persons.
• Difficulty: medium.

It’s better not to use cucumbers for this recipe’s appetizer. salad varieties. Ideal fruits for pickling: not bitter, slightly pimply, as in the photo. For more original taste you can use red capsicum.

Ingredients:

• rock salt – 1 tbsp. l.;
• cucumbers – 1 kg;
• dill with umbrellas – 1 bunch;
• horseradish and currant leaves – 4-5 pcs.;
• water – 1 l;
• garlic - 4 heads.

Cooking method:

1. Soak vegetables in cold water for 2 hours.
2. Peel the garlic, rinse the dill and leaves, place most of it on the bottom of the jar.
3. Trim the tails of the cucumbers and place the vegetables in a jar.
4. Place the remaining herbs and garlic on top.
5. Dissolve salt in water, pour brine over cucumbers.
6. Leave for 2 days.
7. Then drain the brine, pour boiling water over everything, cover with a lid.
8. Wrap it up, leave it for 15 minutes, then drain the water and repeat the procedure again.
9. Last time Boil the brine, then pour it into a jar and immediately roll it up.
10. Turn upside down and leave until completely cool.
11. Cucumbers turn out crispy and lightly salted; they can be stored until late spring.

Pickling with garlic

• Time: 1 day.
• Number of servings: 5 persons.
• Difficulty: easy.

The crispiest and delicious cucumbers obtained by preparing them in spring water. A popular variety for snacks is Nezhinsky. You should store it in the refrigerator for no more than 5 days, because then the vegetables become too salty.

Ingredients:

• horseradish leaves – 4-5 pcs.;
• fresh cucumbers – 2 kg;
• garlic – 16 cloves;
• dill – 2 bunches;
• coriander – 2 tsp;
• water – 3 l;
• salt – 3 tbsp. l.

Cooking method:

1. Soak the vegetables in cold water for a couple of hours.
2. Dissolve 1 tbsp in one liter of water. l. salt, boil.
3. Place a few horseradish leaves, a couple of dill sprigs, and garlic on the bottom of another pan.
4. Next add the washed vegetables.
5. Place the remaining dill on top and sprinkle with coriander.
6. Pour in hot pickle and press with a plate.
7. Leave for a day at room temperature.

Cucumbers in mineral water

• Time: 1 day.
• Number of servings: 4 persons.
• Difficulty: easy.

Brine for lightly salted cucumbers based on mineral water makes them crispier and richer. In addition, since vegetables are not poured with boiling water, they retain most of their useful properties.

Ingredients:

• mineral water with gas – 1 l;
• medium-sized cucumbers – 1 kg;
• granulated sugar– 1 tsp;
• sea ​​salt– 2 tbsp. l. with a slide;
• stems and caps of dill - to your taste;
• garlic – 5 cloves;
• coriander seeds – 1 dessert spoon.

Cooking method:

1. If the vegetables are large, then cut them into several pieces. Cut off the ends of each cucumber.
2. Cut the dill into stems and greens, leaving the umbrella intact.
3. Crush the coriander in a mortar and peel the garlic.
4. Place half of the spices prepared for the marinade at the bottom of the jars.
5. Next, pack the cucumbers tightly. Scatter the remaining dill and garlic on top.
6. Dissolve sugar, salt in mineral water, add coriander.
7. Pour the brine into jars, cover with a lid, and leave for a couple of hours.
8. Next, put the pickling in the refrigerator for 6-8 hours.

Instant recipe with sugar in a bag

• Time: 6 hours.
• Number of servings: 5 persons.
• Difficulty: easy.

The lightly salted appetizer according to this recipe has a spicy, sweetish taste. The fruits need to be small so that they fit into the bag. Suitable spices for this dish include horseradish, parsley, and dill.

Ingredients:

• sugar – 1 tsp;
• cucumbers – 1 kg;
• salt – 1 tbsp. l.;
• garlic – 1 head;
• dill with umbrellas - 1 bunch.

Cooking method:

1. Soak cucumbers in water for 2 hours.
2. Finely chop the garlic and dill.
3. Remove the cucumbers from the water, trim off the ends, and place in a bag.
4. Add sugar, salt, chopped garlic and dill.
5. Leave in the refrigerator for 2 hours, then remove, shake vigorously and put back for another 3-4 hours.

Pickling with lime and mint

• Time: 50 minutes.
• Number of servings: 5 persons.
• Difficulty: easy.

This recipe makes a refreshing snack. Preparing lightly salted cucumbers will only take half an hour. Instead of peppercorns, you can use ground pepper, but it is less rich and aromatic.

Ingredients:

• allspice – 3 peas;
• lime – 3 pcs.;
• mint – 4 sprigs;
• cucumbers – 1.5 kg;
• black pepper – 4 peas;
• salt – 2 tbsp. l.;
• sugar – 1 tsp;
• dill - 1 bunch.

Cooking method:

1. Wash the vegetables, trim the ends on both sides, cut each lengthwise into 2-4 pieces.
2. Wash and dry the lime, grate its zest, and pound in a mortar and mortar together with pepper.
3. Squeeze the juice from the remaining citrus fruits, finely chop the dill and mint.
4. Place the fruits in a bowl, sprinkle with spices, salt, pour over the juice, mix gently, and leave for half an hour.

Video