Sweet salted cucumbers quick recipe. How to make salted cucumbers. Recipe for quick salted cucumbers

Salted cucumbers very popular during the warm season. They are salty, like pickled cucumbers, but at the same time they taste almost like fresh ones. There are many cooking options for this dish, but cucumbers do not always turn out crispy, but this is important! About how to make delicious, crispy lightly salted cucumbers in a variety of ways. different recipes can be found in this article.

How to make crispy salted cucumbers?

Photo ready salted cucumbers

Salted cucumbers are made according to different recipes. There is a method of dry salting, cold and hot. In addition, cucumbers can be made in jars, a pan or in a bag. Depending on the method, as well as the ingredients, the taste of the final dish can be completely different! But in order for the cucumbers to crunch when biting, you should follow some rules.

For pickling, cucumbers of the same size are taken. And it is desirable that they be small.
To make the fruits salted faster, you can make many punctures on their surface with a fork.

If the fruits are large, they are cut into several slices. You can cut in circles or along - as you like.

In order for cucumbers to make a crunch when biting, you need to pour water over them 2 hours before cooking and let them stand like that. Water is taken cold.
The tips on both sides of the fruit are always cut off.
Crispy fruits become when they are not packed tightly, in the case when a saucepan or similar container is used. They must be free!
In the case of lightly salted cucumbers, the fermentation process is important, so jars and pans should not be tightly closed with lids. And the packages are used simple, not with a hermetic lock.

As you can see, there are no difficult rules for pickling cucumbers. Everything is quite simple, if you are careful and do everything in stages.

Recipe for crispy pickled cucumbers

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Photo of salted cucumbers fast food

Probably the easiest way to pickle cucumbers is in such a container as a bag. The recipe is quite easy, the process is fast, and the taste is unique!

Ingredients:

Cucumbers - 500 g;
Garlic - 5-6 teeth;
Dill - 1 medium bunch;
Coarse salt - 30 g.

Cooking

Cucumbers are washed, cut off the tips and dried on the table so that the water is glass. Then they are pierced with a fork over the entire surface.
The garlic is peeled and squeezed out in a press, and the dill is simply finely chopped.
Cucumbers, dill, garlic and salt are placed in a plastic bag.
The bag is tied and shaken well, then put in a bowl, just in case.
For 3 hours, pickles are left on the table, at normal room temperature - this is the minimum time they need to become usable.

Such crispy lightly salted instant cucumbers are obtained with minimal cost. And if possible, you can add some other favorite seasonings to them to make them even more fragrant.

Crispy lightly salted cucumbers in a bag with garlic

Recipe for lightly salted cucumbers in a bag with garlic

Dry salting in polyethylene allows you to get appetizing, crispy lightly salted cucumbers in a short time. Below is interesting recipe with soy sauce.

Ingredients:

Cucumbers - 500 g;
Garlic - 4 large teeth;
Greens (whatever you like - dill, parsley, cilantro) - 1 medium bunch;
Coriander - ½ tsp;
Dill seeds - ½ tsp;
Soy sauce - 25-30 ml;
Salt - 30 g.

Cooking

Cucumbers are thoroughly washed, the ends are cut off. If the fruits are large, they are cut into 2-4 parts.
Prepared vegetables are placed in a bag where salting will take place.
Greens and garlic are crushed and also poured into the bag. Spices and salt are also added here.
Top cucumbers with soy sauce.
It remains to tie the bag, shake it well and put it in a cold place for 60 minutes.

Everything, crispy salted cucumbers with garlic in a bag are ready. They are consumed after 60 minutes, but the full taste is revealed after 12-24 hours, when the cucumbers are infused in the marinade.

Crispy salted cucumbers in a jar

Photo of salted cucumbers in a jar

In jars, cucumbers are often pickled. This is a convenient container that takes up little space and allows you to fit more fruits. The main thing is to thoroughly wash the jars before use and it is advisable to sterilize so that the fruits do not deteriorate.

Ingredients:

Cucumbers - 500 g;
Laurel - 1 sheet;
Dill - 1 bunch;
Basil - 5-7 leaves;
Garlic - 3-5 teeth;
Horseradish - 1 leaf;
Allspice - 3-5 peas;
Salt - 40 g;
Water - 1 liter.

Cooking

Vegetables are washed and soaked for 120 minutes. Then they are dried so that the water is glass and the ends are cut off.
At the bottom of the container put a piece of horseradish leaf, laurel, dill, basil, peeled and chopped garlic, allspice.
Fruits are laid on top of spices and herbs and covered with the remaining half of horseradish.

Pour salt into boiled water and stir well. The resulting brine is poured into a jar, it is loosely covered with a lid and left at room temperature for 24 hours.
After a day, pickles can already be served at the table. And so that the cucumbers do not deteriorate, they are cleaned in the refrigerator.

This recipe for crispy salted cucumbers is rich in taste and incredible flavors due to the abundance of various spices. But you can feel the whole range of the final taste no earlier than 2 days after the start of cooking.

Recipe for crispy salted cucumbers in a saucepan

How to cook salted cucumbers in a saucepan

Making crispy lightly salted cucumbers in a saucepan is very easy. In such a container, the fruits easily fit and are evenly soaked with brine.

Ingredients:

Cucumbers - 1 kg;
Horseradish (leaves) - 2 pcs.;
Dill - 2-3 umbrellas;
Chile - 1 pod;
Garlic - 2-3 teeth.
Cherry leaves - 2-3 pieces;
Blackcurrant leaves - 2-3 pieces;
Black pepper - 3-5 peas;
Allspice - to taste;
Mustard seeds - ½ tsp

Brine:

Water - 500 ml;
Salt - 20 g;
Laurel - 1 leaf.

Cooking

The fruits are washed, cut off the ends on both sides and prick with a fork.
Horseradish (1 leaf), dill (whole, sprigs or chopped), cherry and currant leaves (whole), garlic, mustard seeds, allspice and black pepper are placed on the bottom of the pan. It is also worth crushing a few rings of chili there.

The more chili you put in the brine container, the spicier the pickles will become. If the family does not like spicy, you can not put chili in this recipe.

Now you need to make a brine. Salt is poured into boiled and cooled to room temperature water and thrown Bay leaf. The resulting liquid is stirred - the salt should dissolve.
Cucumbers are immersed in a saucepan over greens and seasonings, covered with 1 horseradish leaf and poured with ready-made brine.
Now the pickle is covered (loosely) with a lid and left for 1-2 days. No need to hide in the refrigerator. They cook faster at room temperature. After this time, they can begin to serve to the table. And so that the process of product spoilage does not begin, the pan is placed in the refrigerator.

Crispy lightly salted cucumbers are an independent snack or addition to the first, second course. They are often used as an ingredient in other recipes. Unlike canned cucumbers, lightly salted ones have a fresher taste, as well as a strong aroma. Making pickles is not difficult, the main thing in this matter is the right seasonings. If the ingredients are chosen wisely, then the final dish will not disappoint.

Pickled cucumbers are considered one of the most popular vegetable preparations for the winter. Each hostess prepares them differently. Different proportions of spices, salt, sugar, water, herbs, etc. affect the final taste finished product. But the container in which the pickling of cucumbers takes place, many believe, does not matter. Be that as it may, try salting cucumbers in a saucepan and in practice check whether their taste is somehow different from pickled cucumbers in a jar.

A saucepan for pickling cucumbers should be enameled, without chips or cracks, preferably at least 4 liters in volume.

This recipe for salted cucumbers is similar to the one they are usually salted for the winter. The only difference is that you do not need to roll them up in jars, but they are eaten almost immediately, without having had time to completely salt, that is, in a slightly salted version.

2 kg of small cucumbers;
100 gr. umbrellas or dill seeds;
3 cloves of garlic;
2 bell peppers;
3 leaves of currant (black);
4 cherry leaves;
4 tablespoons of salt;
1 liter of water.

Salting step by step:

Wash cucumbers thoroughly. If the skin of the fruit is bitter, soak them for 5 hours in cold water (or overnight), then rinse again.
Cut the peeled garlic into thin slices.
Wash dill umbrellas, currant and cherry leaves, bell pepper(if desired, cut or use whole, you can not clean the seeds).
Put 1/2 part of the spices, pepper and garlic plates on the bottom of the pan.
Next, lay the cucumbers tightly, trying to leave a minimum of voids (if you vigorously shake the pan, they will settle better).
Lay the rest of the pepper, spices and garlic on top.
pour vegetables cold water with salt dissolved in it.
For faster pickling, leave the cucumbers warm for 3 days. If there is no urgency, you can put it in the refrigerator for slow salting.

Hot way to pickle cucumbers in a saucepan

The difference between this pickling method and the classic one is that cucumbers are poured with boiling marinade, and not cold. This will significantly speed up the salting process - the next day you can already serve freshly pickled cucumbers to the table.

Products needed for salting:

1 kg of cucumbers;
a set of spices for salting: dry dill umbrellas, horseradish root and leaves, leaves black currant and cherries;
4 cloves of garlic;
1.5 tablespoons of salt;
1 liter of water.

Salting step by step:

Wash cucumbers thoroughly. You can hold for 2-4 hours in water to become more crispy. Trim the ends.
Wash the spices for salting and peel the garlic (you can not cut it).
Put 1/2 part of the spice set on the bottom of the pan, and then tightly lay the cucumbers with garlic.
Put the rest of the spices on top.
Dilute salt in boiling water and, without cooling, pour cucumbers with brine.
Leave for a day warm and you can serve a snack on the table.

Pickling cucumbers in a saucepan without vinegar

Cucumbers cooked according to this recipe are obtained to taste similar to fermented in a barrel, but without vinegar. They can be eaten after 3 days, and if you wish, you can roll ready-made snacks into jars for the winter. It is better to salt only freshly picked, small fruits.

Products needed for salting:

1 kg of cucumbers;
salting set: dill, horseradish leaves or root, cherry leaves and other spices to taste;
small pod hot pepper;
a few peas of black pepper;
1 liter of water;
50 gr. salt.

Salting step by step:

Soak cucumbers for 2 hours in cold water, then rinse well.
Wash the greens and put them on the bottom of the pan.
Cut the hot pepper into slices and arrange on top of the greens.
Dissolve salt in cold water.
Place cucumbers tightly in pots with greens, pour cold brine and place under oppression.

After 3 days, cucumbers can be served on the table, or rolled into jars for the winter. For this you need:

drain the brine from the cucumbers, boil;
discard the greens, rinse the cucumbers and arrange them in sterile jars (with a capacity of 1 liter) with peppercorns;
pour boiling marinade;
sterilize the workpiece for 10 minutes and roll up.

Salting "barrel" cucumbers in a saucepan

A recipe for those who love barrel cucumbers, but do not have the opportunity to store them. You can also cook them in a pot. You can eat them after 14 days. For this recipe, cucumbers from the “last harvest” are perfect, you can take greenhouse ones. Cooking will not take much time, and you can store a snack on the balcony right in the pan, without fear of mold.

Products needed for salting:

3 kg of cucumbers;
120 gr. salt;
2 liters of water;
2 tablespoons of mustard powder;
1 head of garlic;
5 dill umbrellas;
10 currant leaves (black);
10 cherry leaves;
4 bay leaves;
2 sheets of horseradish;
10 black peppercorns;
7 cloves;
1 pinch of mustard seeds.

Salting step by step:

Put the thoroughly washed greens on the bottom of the pan.
Peel the garlic, wash and cut each clove into 3 pieces.
Put the garlic, cloves, mustard seeds and peppercorns on top of the greens in a saucepan.
Wash the cucumbers, cut off the tails and place tightly in a saucepan.
Prepare the brine: completely dissolve the salt in the water; send to the fire and bring to a boil; Let the marinade cool for 30 minutes.
Pour the brine into the saucepan with the cucumbers. If it does not completely cover the vegetables, add plain boiled water.
Mix the contents of the bowl with your hands.
Cover the container with a clean cloth.
Pour mustard powder over the cloth and place the pan under pressure.
Remove the snack in a dark, cool place for 14 days.

Recipe for salted cucumbers in a saucepan

For this recipe, it is recommended to use small hard and pimply fruits, preferably of the same size, for better salting. When pouring cold marinade - cucumbers will be ready in 3 days, with hot - everything is much faster, 12 hours will be enough. If you soak the vegetables in ice water for 2 hours before salting, they will turn out crispy.

Products needed for salting:

1 liter of settled water;
2 tablespoons of salt;
2 kg of small cucumbers;
fresh dill, cilantro, parsley;
dill umbrellas;
horseradish leaf and root;
ground red and black pepper;
a pod of hot pepper;
mustard seeds;
5 cloves of garlic.

Salting step by step:

Cut the stems off the cucumbers and wash the fruit.
Horseradish root, hot pepper pod, dill and garlic peel, wash and chop.
Put the cucumbers mixed with spices in a saucepan.
Pour the cucumbers with brine (hot or cold to choose from).
Lay horseradish leaves on top of the products, completely covering them.
Set oppression on the workpiece and remove for salting in a cool dark place.

Dear hostesses, a big hello to you!

Today I will share with you recipes for high-speed salted cucumbers, very tasty, crunchy and fragrant.

How great it is to use such cucumbers with young potatoes, and if it’s also in the country, in the fresh air - well, such a beauty! What I like the most is the speed of their cooking. One-two, threw everything into the bag, waited for a while and juicy, delicious tasty snack ready for any table. When there is a large crop of cucumbers, such recipes for hastily are very helpful.

We will cook all cucumbers using a bag, because. it is very convenient, no containers, brines and other things are needed. Only the vegetables themselves and spices for them.

By the way, don't miss it here Also very delicious options already without a package, in traditional ways. Sign up, you'll love it!

To make it easier to navigate through the article, use the links in this frame:

Crispy lightly salted cucumbers in the refrigerator for 2 hours

This is a recipe for delicious to overeating cucumbers in a bag, in just a couple of hours!

You can leave it whole, or you can cut it in half or slices. The finer the cucumbers are cut, the shorter the cooking time will be.

If the pieces are very small, then just half an hour in the refrigerator and you're done.

Ingredients:

Cucumbers - 1 kg
Garlic - 3-4 cloves
Black pepper - to taste
Dill - 1 bunch
Salt - 1 tbsp. l
Sugar - 1 tsp

Cooking:

It is better to take cucumbers freshly picked, small and with pimples. It is these that remain elastic and crispy after salting. They need to be washed well.

If the cucumbers have been plucked for a long time, withered, place them in a basin of water for 2-3 hours, this will help them regain their elasticity.

Cut off the ends of all cucumbers on both sides.

Crush the garlic with a knife and chop into small pieces.

We cut the dill arbitrarily. You can even put whole branches.

Place all ingredients in a plastic bag. Salt, pepper, sugar.

We tie the bag and, moving it, mix its contents.

After that, the package is sent to the refrigerator for two hours if you put whole vegetables. If cut into pieces, then half an hour is enough.

Shake the bag occasionally to distribute the salt better.

After the specified time, you can get them and eat! Yummy!

Quick preparation of lightly salted cucumbers - in 5 minutes

This is a spicy five-minute recipe. It comes in handy when you need to quickly prepare snacks and set the table.

Ingredients:

Cucumbers - 1 kg
Hot green pepper - 1 pc (small)
Dill bunch - 1 pc.
A bunch of cilantro - 1 pc.
Soy sauce - 2 tbsp. l
Garlic - 4-5 cloves
Olive oil - 2 tbsp. l

Cooking:

Rinse the cucumbers well and, if there is time, soak for two hours in water.

Cut off the buttocks, and divide the middle into halves or quarters. Maybe even smaller.

Finely chop all other ingredients, including Green pepper. We do not even clean it from seeds.

Place vegetables, herbs and spices in a bag, pour in soy sauce and oil, tie off and mix the contents.

Let it brew for 5 minutes and the spicy snack is ready!

Lightly salted cucumbers in a bag per day

This recipe is spicy and spicy, which is especially welcomed by men. And that's why it doesn't linger for a minute.

Ingredients:

Cucumbers - 1 kg
Garlic - 4-5 cloves
Hot pepper - half
A bunch of dill - 1 pc.
A bunch of parsley - 1 pc.
Dry mustard - 1/2 tsp
Peppercorns - 5-6 pcs
Dry dill umbrellas
Salt - 1 tbsp. l
Sugar - 1 tbsp
Wine vinegar or plain 6% - 2 tbsp. l

Cooking:

Prepare a package. Trim the buttocks of the cucumbers, and cut them into halves or quarters themselves.

Put dill umbrellas in the bag, without stems, because they can pierce thin polyethylene.

Next, load cucumbers into the package.

Chop green dill and parsley, garlic and hot pepper into small pieces. And just send in the wake of the cucumbers.

Pour mustard, salt, sugar, peppercorns on top.

At the end pour in the vinegar. If you don't like it, you can do without it. It will still turn out very tasty.

We tie the package, to the touch, mix the components with our hands inside so that the spices are well distributed.

Leave for half an hour at room temperature, mix again, and then put it in the refrigerator for the night, and preferably for a day.

You can eat already in the morning. Mind-blowing, spicy, fragrant and ask in the mouth.

Enjoy your meal!

Delicious salted cucumbers with garlic

Delicious recipe with young garlic, horseradish and basil. Lick your fingers more than once!

Ingredients:

Cucumbers - 1 kg
Garlic - 3-4 cloves
Horseradish leaf - 1 pc.
Basil - 1 sprig
Dill - bunch
Salt, sugar - 1 tbsp. l
Peppercorns - 5-6 peas

Cooking:

We take our fresh green vegetables, wash well, remove the ends on both sides, cut into quarters.

Finely chop the dill, finely chop the basil and horseradish leaves.

Chop the garlic into pieces, crush the peppercorns with a knife, so it will be more fragrant.

Put it all together in a bag, salt and sweeten with sugar.

Seal the bag and mix the contents by shaking well.

Send the package to the refrigerator for two hours, during which you will need to periodically repeat the maneuvers with the package and shake it.

After the specified time is ready, you can serve!

These are the recipes, save yourself and cook for health. Bon appetit and see you in new articles.

Lightly salted cucumbers in a bag with tomatoes, zucchini, garlic and herbs

I could not ignore this super recipe for mixed vegetables in a bag. Cucumbers are certainly good, but fresh salted vegetables together are a delicious snack on any table. And if you have never tried it, then you should definitely try it. When I tried to make it for the first time, it was a discovery for me and now it is one of my favorite summertime recipes.

Ingredients:

Small cucumbers - 300 g
Young zucchini - 300 g
Tomatoes - 300 g
Garlic - 2-3 cloves
Fresh dill - 1 bunch
Salt - 1 tsp (approximately) - add to taste

Young vegetables from their own garden just went - it's time to cook this appetizer. All my family love her very much, and under the kebab she flies away so that you can’t clap your ears - you won’t have time to try.

For cooking, take a young zucchini, rinse it well and peel it from the skin. Of course, you can leave it if the zucchini is, as they say, “milky ripeness”, but without the peel it turns out even more tender. Cut it into oblong slices.

Cucumbers are also washed and cut into slices of arbitrary size. We chop the garlic, chop the greens. Tomatoes, if yours are small, then cut in half, and if large, then quarters or even less.

We put it all in a package. The only condiment is salt. Of course, you can experiment and add something else, but just with one salt it turns out insanely delicious! It emphasizes the natural taste of the ingredients.

We tie the bag, mix gently and shake the contents. We put in the refrigerator for 12 hours (or more). After the specified time delicious snack ready. Vegetables in salt release juice and are saturated with it, and since this vegetable mix, then each vegetable brings its own flavor - it turns out super. Try it! 👍

Cucumbers with garlic, herbs and mustard

I also recommend you this wonderful recipe - spicy, with mustard and a hint of ginger. I really liked it! To learn how to prepare, watch this video. And just below (under the video) I will briefly describe the cooking method for those who are uncomfortable watching.

Ingredients:

Cucumbers - 1 kg
Greens (dill, parsley)
Ginger root - 10 gr
Garlic - 2 cloves
Dry mustard (grains) - 1 tsp
Salt - 1.5 tbsp. l
Sugar - 1 tbsp. l
Vinegar - 9% - 1 tbsp. l - to taste

Brief step by step description cooking:

Rinse the cucumbers well and cut off the tips on both sides. Divide them into 4 parts.
We take two packages and place one inside the other for strength.
Put the cucumber slices in a bag.
Also add finely chopped ginger to the bag.
Chopped garlic, mustard, herbs.
Add sugar and salt.
We add vinegar.
We tie the bag, after releasing air from it.
Shake the contents of the package to mix the ingredients.
Leave for 1.5-2 hours in the refrigerator.
You can try!

I’ll add on my own that, in my opinion, vinegar is not necessary in this recipe, it’s lightly salted, not a marinade. So I made it without it and it turned out delicious! But, since there are no comrades for the taste and color, therefore, whether or not to use vinegar in this recipe is up to you.

At the very beginning of autumn in my family there comes a moment when fresh cucumbers already a little tired, and it's too early to open salty ones. It's time for little salts, which are adored by both adults and children. Today I will tell you how to quickly and tasty pickle cucumbers at home. different ways: in a saucepan, in a jar and even in a bag.

Pickled cucumbers in a jar in brine

Lightly salted cucumbers cook quickly compared to classic salting. No need to sterilize anything, roll up and wait cold winter to open the jar.

Note to the owner! There are several ways to cook delicious cucumbers: dry, cold and hot. The names speak for themselves. With the dry method, we use only salt and spices, with the cold method we do not heat the brine, with the hot method we salt it with boiling water.

Cooking freshly pickled cucumbers in liter jar. You can pickle cucumbers in dishes of any volume, then multiply the number of ingredients in accordance with the size of your jar.

Ingredients for salting in a 1 liter jar:

Fresh cucumbers - to fill the jar;
Dill seeds in umbrellas - 1 pc;
Garlic - 2 cloves;
Rock salt - 1 tbsp.

Rinse cucumbers and even soak them in cold water. Remove buttocks, noses. Prepare the jar. Just rinse it with tap water, no need to invent extra work for yourself and sterilize.

Garlic can be coarsely chopped to better feel its aroma. Sometimes the recipe even suggests grating it. At the bottom of the jar, lay the garlic and dill umbrella. Now it's the turn of cucumbers: put vegetables in a jar vertically to evenly pickle the fruits.

Advice! Use pimply varieties of cucumbers. Size matters! Choose medium-sized fruits. Too large cucumbers will not be hard and will lose their crunch characteristic of light salting, while small ones are more suitable for salting for the winter.

Pour salt into a jar filled to the top and pour boiling water over it. Don't worry, the jar won't crack. Shut her up nylon cover. It is very convenient to store such cucumbers in a jar with a twist.

The salt should dissolve, so after cooling the jar, just in case, shake it well. For pickling cucumbers need 1 day.

On a note! The first day, vegetables in brine can stand at room temperature. When salting is over, store cucumbers in the refrigerator. Due to the lack of vinegar in the recipe, the shelf life is only a couple of weeks, but they are unlikely to last the next day.

Pickled cucumbers with mustard

Mustard powder is also useful for quick pickling of cucumbers.

On a note! With the dry pickling method, cucumbers are salted in own juice and more absorb the aroma of spices. It takes 2 days to prepare, but the result is worth the wait.

If you cook in the summer, then greens are never superfluous. Add finely chopped dill and parsley to the recipe. In winter, you can use frozen greens.

You will need:

Fresh cucumbers - 7-10 pcs;
Rock salt - 1 tbsp. with a slide;
Sugar - 1 tablespoon;
Mustard powder - 0.5 tbsp;
Garlic - 4 cloves;
Vegetable oil.

Don't be surprised if the recipe contains sugar. But it should be taken a little less than salt. Sweetness is needed in order to enhance the taste of mustard.

Prepare vegetables, wash and trim both sides. Cut lengthwise into 4 pieces and place in a bowl. Crush the garlic, chop on a grater and rub each piece well with it. Spread the spices with your hands to infuse the garlic flavor with the cucumbers. Add mustard, sugar, salt and herbs. For dressing, use a tablespoon of oil, mix and, covered with a lid or film, leave in a cold place for 48 hours.

A spicy mustard appetizer is ready. Your guests will appreciate the effort, but have time to try it yourself before all the cucumbers are snapped up.

Instant pickled cucumbers (not for the winter)

There is a way to enjoy salted fruits for dinner. Most quick recipe.

Fresh cucumbers - 7-10 pieces;
Garlic - 5 cloves;
Rock salt - 1 tablespoon;
Carnation - 2 pcs;
Peppercorns - 2 pcs;
Currant leaves - 2 pcs;
Horseradish (leaves, root) - 40 g.

For salting, use the bag. I advise you to take baking bags, as they are dense and plastic clips will save you from constant tying and untying.

On a note! Do not pickle vegetables "with butts". All harmful substances accumulate there. If you are using cucumbers grown in your own garden, you can leave the ends off.

The fastest recipe will not take more than 5 minutes to prepare. Put all the spices in a bag, cut the garlic into large pieces, and grate the horseradish root. The more horseradish you add, the sharper and crunchier the result will be.

Salt and add spices. Cucumbers can be cut into 4 parts for a more even distribution of salt. Shake the bag well and close with a clip.

If you pickled cucumbers in the morning, then in the evening you can safely open the package. These cucumbers are best served with boiled potatoes, chicken or meat. You can also use them to prepare Olivier and other salads.

On a note! You can pickle cucumbers in 5 minutes. In this case, you need to finely chop the vegetables and add all the spices. Place in bag and shake well. Leave on the table for 5 minutes. Everything, the dish is ready. But the taste will be different, this option is more like a salad.

A quick way to pickle cucumbers with celery

Celery is the king of vegetables. It is useful from root tips to stem tips! Did you know that dishes with the addition of greens or celery root become less caloric? Ladies, write down the recipe! The spicy taste is perfect for preparing an interesting snack.

How to pickle cucumbers tasty and fast way? We will need:

Fresh cucumbers - 1.5 kg;
Horseradish - 2 sheets;
Garlic - 5-6 cloves;
Rock salt - 3 tablespoons;
Cherry leaves - 4 pcs;
Celery stalks - 70 g;
Greens.

Advice! For salting is not suitable iodized and sea salt. Use regular cookware. The fact is that iodine in the composition of salt reduces the ability of salt as a natural preservative. Have your pickle jars exploded? Perhaps the salt is to blame.

Prepare cucumbers, cut off the ends. Cut the leaves that you managed to find into pieces. If you did not find a cherry, then use currant or oak leaves.

Finely chop the celery greens and mix with garlic and herbs. Put the leaves on the bottom of the jar, and alternate greens with cucumbers. When the jar is full, add salt and fill with cold water.

On a note! It is not necessary for the recipe for lightly salted cucumbers to tamp the vegetables too tightly. For uniform salting, there should be a small distance between the fruits.

You don’t need to shake the jar, just cover it with a cloth or gauze and leave it to sour in a dark place for 3 days. In a couple of days they will be on your plate.

Advice! Lightly salted cucumbers can also be cooked in a saucepan. If you have a plastic container, you can make a small portion for testing. A week after salting, the taste of lightly salted cucumbers will already resemble the usual winter pickles, so it is better to cook in small portions.

It is better to see once than hear 100 times! Watch a video on how to pickle cucumbers at home tasty and quickly in a jar, bag and in a saucepan:

All recipes do not require special skills. Even an inexperienced hostess can make freshly salted instant cucumbers. I wish you a delicious crunch in good company. Enjoy your meal!

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