Recipes for lightly salted cucumbers in a saucepan. How to quickly make lightly salted cucumbers in a saucepan? Appetizing lightly salted cucumbers in a pan - a quick snack recipe

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.

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 chopped 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.

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.

You need 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.

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 already 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 way they will 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.

Crispy, spicy pickles are not only a great snack, but also a component of a variety of dishes. Don’t know how to deliciously pickle cucumbers? Read our article!

How to pickle cucumbers deliciously?

• Number of servings: 8
• Cooking time: 1 minute

Young fruits up to 15 cm in length, preferably “pimply” ones, are best suited for pickling; it has been noted that “smooth” varieties when pickled do not have such a bright taste and appetizing crunch. Before harvesting, they should be soaked in cold water for a couple of hours.

To prevent the preparations from becoming cloudy and exploding, it is important to properly prepare the jars. They must be thoroughly washed with soapy water and sterilized using one of the proven methods:

in the microwave: pour water (up to 2 cm) into a jar, place in the microwave at 800 W, remove and use after the water has boiled;

place the washed jars for 15-20 minutes in the oven, preheated to 150⁰;

stand for 20 minutes. in a water bath.

The lids should be washed using baking soda and boiled for about 5 minutes. In properly prepared jars, cucumbers are stored for a long time, and the brine does not become cloudy.

For the classic recipe you will need:

medium-sized fresh cucumbers - 2 kg;

coarse rock salt - 2-3 tbsp. l.;

a couple of leaves of horseradish (you can take a small root if you wish);

medium sized head of garlic;

a small bunch of dill - umbrellas and twigs;

1-3 leaves of currant and/or cherry;

a few peas of aromatic pepper.

Thoroughly rinse the cucumbers and greens, place some of the greens and crushed garlic cloves on the bottom of the prepared jars. Dissolve the salt in 1.3 liters of clean water at room temperature, pour the solution into the cucumbers up to the very neck of the jars. Now they need to be covered (preferably with gauze).

After 2 days, you need to drain the brine and bring to a boil. Cool at room temperature, pour over the cucumbers again and roll up the lids (you can use both metal and nylon). Store in cool and dark conditions.

How to pickle cucumbers in a saucepan in 1 day?

Want a quick, flavorful snack? Prepare lightly salted cucumbers. To do this you need to prepare:

2 kg of elastic cucumbers;

3 tbsp. l. coarse rock salt;

1.5 liters of purified or boiled water;

medium head of garlic;

a pair of currant leaves;

a bunch of aromatic dill (preferably a mixture of greens and umbrellas).

How to quickly pickle cucumbers in a bag? Fruits and greens must be thoroughly washed and salt diluted in water. Mash the garlic, place it and the washed greens (1/2 of the total volume) on the bottom of the pan. Place the cucumbers on top, then add the remaining dill and garlic.

The cucumbers need to be poured with salt water, covered and put in the refrigerator, after a day they can already be eaten. A quick, flavorful snack is ready!

Express method of pickling cucumbers in a bag

If you want to enjoy aromatic cucumbers on the same day, try the express pickling method. You will need:

fresh firm cucumbers - 1 kg;

garlic - 5-8 cloves;

greens (you can take dill, fragrant umbrellas with seeds, currant or cherry tree leaves, leaves or roots of spicy horseradish - whatever you have on hand).

Rinse the fruits well, cut the garlic cloves or crush them with a knife. Place all the ingredients in a plastic bag, tie it and shake thoroughly to mix all the ingredients. After 5-6 hours they can already be eaten, but it is advisable to wait 8 hours.

Spicy pickled cucumbers will add spice and piquancy to even the most banal menu.

Pickles are a universal product. They can be used as an ingredient in a salad or as an appetizer for a specific dish. They can also be consumed in their pure form. Pickled cucumbers are a must on any holiday table. There are quite a few recipes for their preparation, and each housewife has her own. Along with cucumbers pickled in the traditional way, lightly salted cucumbers are also loved by many. The effort needed to prepare them is minimal. The main advantage of such a snack is the speed of its preparation. Within a day after pickling, these cucumbers are ready to eat. Typically, lightly salted cucumbers are made in the summer, when there are a lot of cucumbers. Everyone has the opportunity to prepare such cucumbers. Which recipe to choose is up to everyone to decide for themselves. There are quite a lot of them, and among them there are both traditional and unusual ones. One of these is lightly salted cucumbers in a bag. However, many people choose another, simpler recipe - pickling cucumbers in a pan. If this is your first time deciding to pickle such cucumbers, but you don’t know how to make lightly salted cucumbers in a saucepan, then we are ready to help you.

Lightly salted cucumbers recipe in a saucepan

If you cook lightly salted cucumbers in a saucepan, then, I have no doubt, you will not regret choosing this recipe. These cucumbers are very tasty. Even if you don’t know how to pickle cucumbers in a saucepan, once you get acquainted with the recipe for its preparation, you can easily make such cucumbers. If you follow the recipe exactly, you will get delicate, lightly salted cucumbers that will have a fairly pungent taste.

Any housewife can prepare such cucumbers. In general, this recipe is no different from cucumbers made using other technologies. But he has one advantage. It lies in the fact that using this recipe you can get really tasty cucumbers that have a pleasant crunch. In addition, lightly salted cucumbers according to this recipe are a truly appetizing dish.

Ingredients:

If you decide to prepare cucumbers according to this recipe, then you need to prepare the following products in advance:

• fresh cucumbers – 1 kilogram;
• garlic – 1 piece;
• salt – 2 tablespoons;
• granulated sugar – 1 level tablespoon;
• water – 1 liter of water;
• dill - several umbrellas;
• black currant leaves - several pieces;
• cherry leaves - to taste;
• horseradish leaves - to taste;
• black pepper - to taste.

Cooking recipe

Horseradish and cherry leaves make cucumbers crispy. The addition of currant leaves, which have an amazing aroma, provides ready-made lightly salted cucumbers with a unique taste. When preparing lightly salted vegetables according to this recipe, you need to start with the cucumbers themselves.

1. Prepared vegetables should be washed, then placed in a container, then filled with ice water. Cucumbers should be soaked for three hours.
2. After this, the cucumbers should be washed and then cut off their tails.
3. Next, the vegetables need to be placed in a pre-prepared pan, where washed dill and currant leaves are then added. In addition to them, you can throw in a small amount of garlic and pepper. It is best to cut the garlic into slices.
4. Then everything is covered with horseradish leaves, and then a second layer of cucumbers is laid out.
5. Horseradish leaves are placed on top of them again, and then another layer of cucumbers. Garlic and spices are placed on top.
6. Now all that remains is to make the brine. To do this, take water, salt and sugar in the required quantity. When the water boils, add all the ingredients to it. Pour the brine into the pan while it is hot to the very top.

Which cucumbers to choose? When choosing cucumbers, preference should be given to small, bubbly fruits. One of the best varieties is Nezhinsky. Of course, you should not pick fruits that are yellow or have a bitter taste.

You should definitely try cucumbers, then you are guaranteed to get a delicious snack. The best option is if fruits that have just been picked from the garden are used to prepare lightly salted cucumbers.

When planning to make such cucumbers, you need to know about one of their features. They should be the same size. If this condition is met, then the cucumbers will be evenly salted, and this is all due to the fact that pickles are in the brine for a very short time.