Quick pickled sliced cucumbers. Lightly salted cucumbers in a jar: quick ways to prepare cucumbers. Recipe for crispy lightly salted cucumbers with cold water
Our recipe without seaming. We store handsome men under ordinary nylon cover in the refrigerator or cellar.
If you love lightly salted cucumbers, take a walk in the section “Easy recipes” - “Homemade preparations”. The fastest recipes await you. - from 15 minutes to 2 hours. And - in just 12 hours.
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Ingredients for a 3 liter jar/pan
On 3 liter jar or pan:
- Cucumbers -1.5 kg (about the same size)
- Spice leaves - 4-5 pcs. each:
- Currants or cherries
- Horseradish, preferably with petioles, which contain all the power
- Dill umbrellas, optional with sticks and green paws
- Garlic - 4-6 cloves (adjust to taste)
- Black peppercorns - to taste
For the brine:
- Water - about 1.5 l (preferably NOT chlorinated: from the pump room, spring water, settled tap water)
- Salt per 1 liter of water - 1 tbsp. heaped spoon
- You can add sugar: for 1 liter of water - 1 tbsp. spoon without slide
*That is, in our recipe for 1.5 liters of water we add 1.5 tbsp. spoons of salt and to taste 1.5. Art. spoons of sugar.
The choice of salt for such recipes has nuances: see photo below.
You can easily find the greens you need in markets and large supermarkets. This is what the set is usually called “bouquet for pickling cucumbers.”
How to prepare vegetables for pickling
Wash the cucumbers, fill them with cold water and let them stand for 1-2 hours. Wash all the leaves, measure out the salt and sugar. Peel the garlic cloves and cut them in half. 
Trim the ends of each vegetable. This will allow them to salt faster. You can prick it with a fork in several places - not deeply, in order to damage the skin.
How to properly place vegetables in a container.
- Place in a jar (wash clean with baking soda): It is advisable to make the first layer vertical and dense. Next - according to the size, as it turns out.
- Placement in a pan (enamel or stainless steel): also tight, but horizontally flat.
Horseradish can only be placed on top. Divide the remaining spicy leaves and garlic into 2 parts. One part - to the bottom of the jar/pan. And we put the second part of the aromatic additives along with horseradish - on top of the cucumbers.
We use all the parts in the dill and do not cut the stems from the horseradish leaves. They contain the most substances important for a crispy result.
How much brine do we need? Usually 1.5 liters of brine is enough for a 3 liter jar. If there is not enough for the selected container, prepare more according to the proportion indicated above.
Please note that rock salt may leave a dirty residue. We filter it through cheesecloth. Or simply carefully drain the salty liquid so that the cloudy sediment remains at the very bottom.
Option #1. How to cold pickle (24-36 hours)
The result is the most colorful and crunchy.
For cucumbers about 10 cm, it will take 1-1.5 days to achieve the classic lightly salted taste. This is the recipe that gives natural fermentation and probiotic value of the fermented product.
Cooking cold brine:
- Heat half the water and dissolve salt and sugar in it. Combine the warm salty part and the second half of the water, let it cool completely.
What we do with prepared vegetables:
- Pour cold brine over the vegetables and leaves. We leave for 8-10 hours at room temperature- under the towel. Then we put it in the refrigerator.
- In 24 hours great snack ready to eat.
We store vegetables in the refrigerator. If you keep it in brine, the cucumbers will continue to pickle. If you get it, they will remain perfectly lightly salted. Can be added to brine fresh vegetables- as space becomes available. The brine is quite suitable for up to 7-10 days.
Option #2. How to pickle hot (8-12 hours)
The fastest option.
Such cucumbers lose a little color and crunch, but the pickling itself happens faster. After 8-12 hours, vegetables delight with pleasant saltiness.
Cooking and pouring hot pickle in proportion from the recipe above:
- Add salt and sugar to boiling water and stir quickly.
- Let the solution cool before pouring into the cucumbers - 3-5 minutes.
- Pour the vegetables until they are covered and leave the pickling mixture to cool at room temperature for 6-8 hours.
- Convenient to do at night. You can try the cucumbers in the morning.
Surely, they will appeal to those who like the lightest salted options. Overnight (8-10 hours) we will definitely get a worthy example of a traditional snack. Another 2 hours in the refrigerator so that the vegetables are well cooled and ready to be served for lunch.
All the secrets for classic lightly salted cucumbers
Which cucumbers to choose for pickling?
We love to visit large bazaars, where it is easier to find pickling varieties. With them, our efforts are doomed to success. Distinctive features: thin skin with numerous pimples, hard flesh, usually small or medium in size (the cucumber fits in the palm of an adult).
The most popular varieties are Nezhinsky and Rodnichok. Many others are also suitable: Far Eastern, Phoenix, Zasolochny, Altai, Voronezh, Beregovoy, Impreso and Magnificent.
How to prepare vegetables?
It is advisable to soak in cold water for at least 1-2 hours. You can immediately trim the ends.
How to put cucumbers in jars?
We sort by size and try to put approximately the same vegetables in the jar. Bookmark - vertical, upright. The first layer always turns out like this, then the next one will be as it goes in.
Which water is better?
Better NOT chlorinated. This nuance for 200% success has been tested more than once. We are lucky to live next to the pump room.
If you use tap water, let the chlorine evaporate: leave for 6-8 hours.
What container should I use?
If you are comfortable salting in a spacious container, then choose an enameled or stainless steel pan. Volume 3+ liters.
If you want it traditionally in a jar, then a 3 liter glass one and the most common lids are nylon. This recipe is without rolling. Our cucumbers will be kept refrigerated.
How to prepare jars and lids?
We wash the jars and nylon lids with a brush and soda and rinse thoroughly in running water. We do not use any detergents. They are more difficult to wash off, and cooked vegetables can develop a harmful chemical taste.
What spices and leaves are required and why?
The standard, time-tested selection of spicy additives is horseradish, oak, cherry and/or currant leaves, dill, garlic. Sometimes - black peppercorns. The rest of the experiments - how things will turn out with purchases and mood.
Leaves of oak, currant, cherry and horseradish are responsible for the crunch. At least 2 types must be in the recipe.
For aroma, dill umbrellas (inflorescences) are the strongest option. We sometimes do without them (ordinary twigs).
What else is added to lightly salted cucumbers?
Almost everything that people deal with in their breadth of residence. Grape leaves, basil, mint, cumin, oregano, hot red pepper.
An interesting alternative is made with an apple. Need sour or sweet and sour hard grade Antonovka type. For 1.5 kg of vegetables, a small fruit of 100-150 g.
How to deliciously use the results of our labors?
Any cold soups, salads and appetizers. To alcohol and just like that. And everyone who is losing weight will appreciate the dish with “Hurray!” Few calories, many benefits and a safe richness of taste during dietary restrictions.
We will be glad to know that lightly salted cucumbers according to the classic recipe with step by step photos are now clear to you as never before. Which means you'll soon be making a flawless example of naturally fermented pickles. Choose a cold brine.
Health is delicious!
Thank you for the article (5)
A long time ago, our grandfathers, great-grandfathers, grandmothers, and great-grandmothers saved the harvest by canning or pickling it.
Lightly salted cucumbers have been around since then. It seems to me that you are also familiar with the situation when there is a lot of harvest and you don’t know what to do with it. As always, methods of pickling, preservation, or simply freezing come to our aid. Cucumbers lightly salted recipe crispy instant cooking always have been, are and will be. They have always been a part Slavic cuisine. But sometimes they are salted for too long, for example three or four days. Well, we really want to try them as soon as possible. Or have a potato dinner with your family lightly salted cucumbers.So what to do? I'll give you a few recipes. One of them is also on our website - Pickling cucumbers without sterilization.
Recipe 1. Lightly salted crispy cucumbers, quick recipe
- Cucumbers - kilogram,
- garlic - one head,
- dill - 1 bunch,
- currant leaves - 9-15 leaves,
- peppercorns (black).
- 2st. spoons of salt,
- Mineral water- 1 l.
Preparation:
Pre-cut the cucumbers on one side and the other. Place 3-5 currant leaves, a third of dill, 2-3 cloves of garlic and a few black peppercorns at the bottom of the container. Then put half of the cucumbers into the pan. Cover them with 3-5 currant leaves, 2-3 cloves of garlic, a few black peppercorns and half of the remaining dill. Add the remaining cucumbers, also covering them with 2-3 cloves of garlic, 3-5 currant leaves, a few black peppercorns and the remaining dill. Mix mineral water with salt. Mix well and pour into the pan with cucumbers. Mineral water promotes quick pickling of cucumbers. Cover with a small plate so that not a single cucumber floats to the surface. And tomorrow everything will be ready.
Recipe 2. Five-minute recipe (Spicy)
- Cucumbers - 1 kilogram,
- garlic - 2 cloves,
- salt - one tbsp. l. (with a slide),
- black pepper,
- red pepper,
- dill - 3 sprigs.
Preparation:
Wash the cucumbers first with a brush, since the peel absorbs too many toxins and dirt. Trim on one and the other side. Cut into four pieces. We put it in a bag, this way the cucumbers pickle faster. Then chop the garlic into small pieces and chop the dill. Put it in a bag. Add red and black pepper to taste, it all depends on how spicy you like it. We put 1 tbsp. l. (heaped) salt.
We tie the package. The main thing is that the bag is loose so that the cucumbers can be shaken. Shake and leave for ten minutes.
Recipe 3. Recipe for lightly salted cucumbers with bay leaves
- Cucumbers-0.5 kg,
- dill,
- garlic - 3-4 cloves,
- bay leaves - 2-3 pcs.,
- salt - 2 tsp,
- sugar-2 tsp,
- hot water - 1 cup.
Preparation:
Cut the cucumbers into four parts and place them in a container. Finely chop the dill and place it in a container with cucumbers. Place bay leaves in a cup of hot water (for one minute). Chop the garlic and add it along with the bay leaf to the container with the cucumbers. Salt, sugar. Mix and place in a bag (without holes). Tie and leave for an hour, shaking the bag every 20 minutes.
Recipe 4. Crispy recipe lightly salted cucumbers
- Cucumbers - 2 kg,
- dill,
- garlic - 1 head,
- 2 tbsp. salt (without a slide).
Preparation:
Soak the cucumbers in water for 1-2 hours (preferably cold). Coarsely chop the dill and garlic and pour into a container with the cucumbers. Add salt, cover the container with a lid and mix well. Leave it on the table for a day.
Recipe 5. Lightly salted cucumbers instant cooking
- Cucumbers - 2 kg,
- 1 head of garlic,
- horseradish leaves - 5-6 pcs.,
- cherry leaves - 5-6 pcs.,
- dill,
- salt - 2-3 tbsp. l.,
- mineral water (highly carbonated) - 1.5 l,
- black peppercorns.
Preparation:
Cut the leaves of horseradish, cherries and dill. Divide into three equal parts. Add the third part to the bottom of a three-liter jar. Add 6-7 cloves of garlic. Place half of the cucumbers vertically into the jar. Add 2-3 tbsp. l salt and pour mineral water. Cover the top with some horseradish leaves, cherries and dill. Place the remaining cucumbers and cover with the remaining herbs. Add 1 tbsp. l salt. Fill with mineral water. Cover with a lid. We put it in a dark and cool place for a day, but not in the refrigerator.
Recipe 6. Lightly salted crispy cucumbers
- Cucumbers - 2 kg,
- horseradish root - 4 pcs. medium size,
- garlic - 7 cloves,
- currant leaves - 15 pcs,
- dill - 3 sprigs.
- Water (for a three-liter bottle) - 1.5 l,
- salt-2 tbsp. l. with a slide.
Boil water and add 2 tbsp. l. salt and stir well.
Place currant leaves, dill and half of finely chopped horseradish into a pre-prepared jar. Add 3-4 cloves of garlic. Pack the cucumbers tightly into the jar, add the remaining garlic and horseradish root. Pour the marinade into a jar and cover with a nylon lid. After 24 hours at room temperature everything will be ready.
Recipe 7. Lightly salted cucumbers for the winter
- Cucumbers - 1.5 kg,
- cherry leaves - 3-4 pcs.,
- currant leaves - 4-5 pcs.,
- horseradish - 2 roots,
- garlic - 2-3 heads,
- dill - 3-4 umbrellas,
- celery - 2 sprigs,
- black peppercorns - 6-7 pcs.
Soak the cucumbers in cold water for several hours. After soaking, cut the cucumbers on both sides. Peel the horseradish and garlic. Place half the cherry leaves, currant leaves, half the celery, half the dill, garlic and horseradish and 6-7 black peppercorns on the bottom of the jar. Place half of the cucumbers in the jar. Add all the remaining greens on top of the cucumbers. Place the remaining cucumbers in the jar. Fill with brine. Cover with a lid. Cucumbers are pickled for two days.
Recipe 8. Instant lightly salted crispy cucumbers
- Cucumbers - 1 kg,
- currant leaves,
- dill (fresh or old umbrella),
- garlic - 2-3 cloves,
- cherry leaves,
- horseradish leaves.
Boil water, dissolve salt in it and cool, or take cold boiled water and immediately dissolve.
Preparation:
Wash the greens thoroughly. Leave the cucumbers in cold water for a couple of hours. to make them crispier. Place half of the greens on the bottom of the pan; you can even take the leaves with twigs. Chop the garlic there too. We place the cucumbers, pre-cut on both sides (so that they can quickly become lightly salted; in addition, it is believed that the tips contain the most nitrates). To pickle, cucumbers must be placed vertically, this way they will become lightly salted better and faster. It is better to take cucumbers of the same size, so they will be salted at the same time. Pour brine over the cucumbers; it is better to strain the brine, as sometimes there are small pebbles in the salt. If there is not enough liquid, just dilute more. Cover the tops of the cucumbers with the remaining herbs. We tear the cucumbers on top with a clean towel and leave them on the table until the evening. In the evening, cover with a lid and put in the refrigerator. And remember, the smaller the cucumbers, the faster they pickle. For example, if you take cucumbers measuring 10 cm, they will be ready within 24 hours. If you like very lightly salted cucumbers, this will be perfect for you. If you want the cucumbers to be more salted, it may be better if they sit a little longer. As you eat lightly salted cucumbers, you can add fresh ones to this brine; you won’t be able to use the brine endlessly, but you can for up to two weeks. Then you will need to make a fresh one. Cucumbers should be stored in the refrigerator and not overcooked, otherwise they will turn from lightly salted to highly salted.
Recipe 9. Instant lightly salted crispy cucumbers
Ingredients (recipe for a three-liter jar):
- Cucumbers - 2 kg,
- cherry leaves (can be currants) - 5-6 pcs.,
- bay leaves - 3-4 pcs.,
- garlic (preferably young) - 1 head,
- black peppercorns - 6-7 pcs.,
- black hot pepper - 2 pcs.,
- horseradish leaves - 2 pcs.,
- salt - 2 tbsp. l. (with a slide),
- mineral water (highly carbonated) - 1.5 l.
For 1.5 liters of mineral water put 2 tbsp. l. salt, always with a slide. Stir well.
First, let's prepare the cucumbers, trim them on both sides and CUT (do not cut) in the middle. We put either cherry leaves or currant leaves on the bottom of the jar. We put 3-4 bay leaves. Coarsely chop the garlic and add to the jar. Add black hot peppers, for those people who have stomach problems or small children, this is not recommended. Add 6-7 black peppercorns. We also put one leaf of horseradish on the bottom (the second one will be on top), coarsely chopped dill. Place the cucumbers tightly. Place a horseradish leaf and dill on top. Fill with mineral water and salt. Cover with gauze and leave at room temperature for a day. After this, they can be eaten, but it is advisable to cover them with a nylon lid and put them in the refrigerator.
Lightly salted cucumbers are prepared at home with hot or cold brine, and they gain their unique crispy taste in the refrigerator.
- Cucumbers – 1600 g
- Garlic - 4 cloves
- Brine - 1 l
- Horseradish leaves - 3 pcs.
- Dill umbrellas - 2 pcs.
- Cherry leaves - 10 pcs.
- Coriander grains - 0.5 tsp.
- Black peppercorns - 10 peas
- Allspice peas - 2 peas
- Water - 1 l
- Sugar - 1 tsp.
- Salt - 2 tbsp. l.
Sort the cucumbers and wash them well. Fill the cucumbers with clean drinking water and leave for 4-6 hours. Thanks to this procedure, the cucumbers will absorb the missing moisture and will be stronger, crispier and juicier.
Cut off the tails of the cucumbers.
You can leave the cucumbers whole, in which case their cooking time may increase slightly.
Divide the additives (cherry and horseradish leaves, dill umbrellas, garlic) and spices into 2 parts. Place one part on the bottom of the jar. Garlic can be peeled.
Then place the cucumbers tightly.
Cover the top of the cucumbers with the remaining additives and spices.
P.S.: It’s best not to put cucumbers in the jar all the way to the top.
In a separate container, combine salt, sugar and boiled water.
Stir the brine until the sugar and salt are completely dissolved.
Pour brine over cucumbers.
If you want to speed up the cooking process of cucumbers, it is best to pour hot brine over them. You can pierce each cucumber through with a knitting needle.
If lightly salted cucumbers are not in a hurry, then it is best to fill them with cooled brine and do not cut off their tails.
Cover the jar with a lid. The lid should not tightly close the jar, so it is best to use a glass or metal lid. You can loosely wrap the jar with foil.
We put the jar in a tray, in case some brine leaks out of it during the fermentation process.
Leave the cucumbers at room temperature for 24-72 hours. Cooking time will depend on the temperature in the room, as well as on the cooking method you choose.
When the cucumbers change color and the brine in the jar becomes cloudy, they should be covered with a nylon lid and put in the refrigerator. If this is not done, they may become acidic.
Serve the prepared lightly salted cucumbers on the table.
Recipe 2: lightly salted cucumbers with horseradish (step-by-step photos)
- Cucumbers - 2-3 Kilograms
- Garlic - 5-6 cloves
- Horseradish (root) - 1-2 pieces
- Horseradish (leaves) - 2-3 pieces
- Dill (branches) - 2-3 pieces
- Salt (coarse) - 2 tbsp. spoons
- Water - 1 Liter
Rinse the cucumbers, trim the ends, place in a bowl and cover with cold water. Leave for two hours.
Peel the horseradish root and garlic, rinse the dill branches and horseradish leaves. Chop the garlic and horseradish into small pieces.
At the bottom of the pan or jar in which we will pickle the cucumbers, place some of the prepared garlic, horseradish and dill. Place one layer of cucumbers on top, then repeat the procedure. In this way we lay out all the cucumbers, alternating them with herbs and garlic.
Prepare a brine from water and salt. Take enough water to completely cover the cucumbers. The proportion is two tablespoons of salt per liter of water. Pour brine over cucumbers. About the water. Cucumbers can be filled with hot or cold brine. Fill it hot and you will get lightly salted cucumbers within 24 hours. Cold brine will extend the process for three days.
We “cover” the cucumbers with horseradish leaves, a plate and weight. Leave for a day to a week (depending on the selected brine temperature). Bon appetit!
Recipe 3: crispy lightly salted cucumbers from the refrigerator
- Fresh cucumbers – 1.5–2 kg
Seasoning in a jar (based on one three-liter jar):
- Currant leaves – 5–6 pieces
- Horseradish leaves – 2–3 pieces
- Dill – 20 g
- Garlic – 1 head
- Oak bark – 50 g
- Salt – 2 tbsp.
- Water – 1–2 liters
We thoroughly wash the horseradish and currant leaves under water. Wash cucumbers and dill. Place the cucumbers in cold water and leave for 5 minutes. Peel the garlic and cut the cloves into lengthwise slices. Finely chop horseradish and currant leaves, dill, add oak bark. Oak bark can be bought at a pharmacy and it gives cucumbers such an aroma and taste that you cannot distinguish them from real barrel cucumbers.
Mix the prepared spices and divide into 3 equal parts.
We take a three-liter jar, wash it with soda and put the first part of the spices on the bottom.
We cut off the ends of the cucumbers on both sides and place the first layer very tightly and vertically in the jar.
Place the second part of the spices on the first layer of cucumbers.
Next, place the maximum number of cucumbers very tightly and pour a third of the spices on top.
Prepare the brine. Take 1.5 - 2 liters cold water and dissolve 2 tablespoons of salt in it.
Pour brine over cucumbers.
Cover with a lid, but not tightly, so that the jar is covered and the cucumbers “breathe.”
Place in a cool place (you can put it in the refrigerator, but then the process will take longer). About the 3rd day, lightly salted cucumbers are ready. They have a milky foam on top. Now they can be tightly closed with a lid and placed in the refrigerator.
Recipe 4: lightly salted cucumbers at home
- 2 kg cucumbers
- bunch of dill with inflorescences
- horseradish leaves
- garlic
- sugar
Wash the cucumbers and cut off the ends. Cut the pepper into rings, if using.
Place dill and horseradish leaves at the bottom of the jar (leave one leaf), crush. Put garlic and pepper there.
Horseradish gives cucumbers crunchiness, so if you like softer cucumbers, you can add less horseradish.
Place cucumbers in a jar. It is better to lay them vertically - this way more will fit. The photo shows that I didn't do it quite right.
Then prepare the brine. For 1 liter of water add 2 spoons of sugar and 1 spoon of salt. Some people like it “saltier” - you can put one and a half tablespoons of salt per liter.
The brine can be cold or hot. If you pour hot brine over cucumbers, they cook faster, but can greatly change their color (they will become the same color as salted ones). If the brine with the “hot” option becomes very cloudy after half a day, this is normal.
Fill the cucumbers with brine. Cover the tops of the cucumbers with the remaining horseradish leaf.
We close the jar with a lid and put it away somewhere for a day if we use hot brine, or for a couple of days if it is cold, so as not to be tempted ahead of time...
Recipe 5, step by step: lightly salted cucumbers with garlic
- small cucumbers – 1 kg;
- dill umbrellas – 2 pcs.;
- garlic – 1-2 cloves;
- sweet bell pepper– 1 small pod;
- cherry leaves – 2-3 pcs.;
- black currant leaves – 1-2 pcs.;
- horseradish leaves – 1 pc. small size or half medium;
- water – 500 ml;
- coriander seeds – 1 tsp;
- salt – 2-2.5 tbsp. l.
To make lightly salted cucumbers more crunchy, soak them in cold water overnight or at least 3 hours. Then even vegetables that have begun to wither will acquire their original crispness. For pickling in this way, it is advisable to use small cucumbers so that the cold brine penetrates faster into the middle of the vegetable and gives it its taste. If you have large cucumbers, cut them into “barrels”, dividing them crosswise into several parts.
Cut off the ends of washed cucumbers.
Wash the bell pepper, cut into several pieces, remove the core. If a few pepper seeds get into the brine, it's okay.
Prepare a container for pickling. This could be a glass or plastic jar or even a saucepan. Place bell pepper, leaves, peeled garlic, coriander seeds and dill umbrellas on the bottom of a clean bowl. Unfortunately, I didn’t have fresh cherry, currant and horseradish leaves, so I used them as a seasoning.
Place the cucumbers tightly on top so that there is as little space between them as possible.
Dissolve the salt in cold drinking water. There is no need to boil the brine; cold liquid is used to prepare lightly salted cucumbers according to this recipe, so they remain so crispy and tasty.
Pour the brine into the jars. Leave the container with cucumbers at room temperature for 2-3 days. And then you can take the first sample. Store the prepared cucumbers in the refrigerator in a hermetically sealed container.
This is how you can easily and relatively quickly prepare lightly salted cucumbers at home, crispy, with cold brine. This appetizer “scatters” in one or two minutes. Tested more than once.
Lightly salted cucumbers are a light snack, not difficult to prepare, which will undoubtedly add a bright twist to your everyday or festive feast. Fragrant and crispy cucumbers will be a great addition to most dishes on your table.
There are a lot of recipes for making lightly salted cucumbers, which confirms that there are no limits to creativity with crunchy friends. Housewives can use ready-made step by step recipes or change anything based on your experience and knowledge. In this article I will offer you recipes for delicious crispy cucumbers in hot brine.
The essence of preparing lightly salted cucumbers is based on the fact that cucumbers, like a sponge, quickly absorb salt, various additives and aromas. When thinking through the marinade, remember that each component will leave its mark on the taste of lightly salted cucumbers.
The variety of ways to prepare them opens up your choice delicious recipes during cucumber season. You can prepare lightly salted cucumbers in cold water and the so-called “dry” method of quick pickling.
It should be noted that a convenient container for quick salting can be a saucepan, a glass jar, or even a strong plastic bag.
You can prepare lightly salted cucumbers in a couple of hours, but you can get the result only in a day. You can use vinegar when pickling lightly salted cucumbers. soy sauce, horseradish, cherry or currant leaves.
Classic recipe for lightly salted cucumbers in a saucepan
There is nothing easier than preparing lightly salted cucumbers according to the classic recipe with hot brine. Delicious, aromatic and crispy on your table - serve them with boiled potatoes. A great combination for a delicious lunch.
You will need:
- fresh cucumbers - 2-3 kg
- peppercorns (black and white) - 1 tbsp. l.
- garlic - 5 teeth.
- hot red pepper - 1-2 pcs.
- salt - 2-3 tbsp. l.
- sugar - 1 tbsp. l.
- dill - 50 g
- parsley – 50 g
- currant and cherry leaves - 5-6 pcs.
Cooking method:
In a saucepan of suitable volume, place 2 liters of water on fire.
When the water boils, add salt, sugar and pepper to it
Prepare two types of peppercorns - black and white
If desired, you can crush some of the peas in a mortar to obtain maximum spicy taste.
Peel the garlic, thinly slice the hot pepper
Adjust the amount of pepper to your taste - for a light spiciness it is better to take 1 pepper, and for a bright one rich taste put 1.5 - 2 peppers
Wash the parsley well; it is better to cut off its long stems, leaving only the leaves on the branches.
Rinse the dill thoroughly, leaving its stems - they will give the appetizer an excellent taste and bright aroma.
Rinse the vegetables well under running water and trim off their edges.
Prepare dried currant and cherry leaves
If you have them fresh, you need to rinse them thoroughly.
Place spices on the bottom of the pan, large slices cut the garlic in half lengthwise
Meanwhile, place all the greens on the bottom of the pan.
Press down the spices and herbs with cucumbers, under them they will not float to the surface
Gently distribute them in the pan
Pour boiling brine over vegetables
Cover them with a lid of a smaller diameter - it will press them down with its own weight so that they are completely immersed in the liquid
Leave the cucumbers in the brine for 18-24 hours at room temperature
After the specified time, you can take a sample!
Place the pan with vegetables in brine in the cold
Bon appetit!
Cooking lightly salted cucumbers in a jar with horseradish
What delicious cucumbers! So they ask to try them quickly, to enjoy their taste and juicy crunch. Be sure to prepare cucumbers this way simple recipe- you will succeed.
You will need:
- 1 kg fresh cucumbers
- 4-6 pcs. dill in umbrellas
- 2-3 pcs. horseradish leaves
- 3-4 pcs. garlic cloves
- 1-2 pcs. hot pepper pod
- 1 liter of water
- 2 level tablespoons of salt
Cooking method:
Put water on the fire, after it boils, dissolve salt in it
Rinse fresh medium-sized vegetables thoroughly in cold water, cut off the edges
Peel the garlic, rinse the horseradish leaves and dill umbrellas well
Tear horseradish leaves into large pieces by hand
IN glass jar of a suitable size, first lay some of the horseradish leaves, dill umbrellas, garlic - make a kind of “pillow” out of them
Place the last umbrella of dill on top and pour boiling salted water over it.
Close the jar with a nylon lid, leave the vegetables in the brine at room temperature
After the brine has completely cooled in the jar, put it in the cold - this will slightly stop the salting and keep the snack fresh.
After 10-12 hours you can try cucumbers
Bon appetit!
Delicious lightly salted cucumbers with herbs and garlic
You will need:
- cucumber – 1.5 kg
- water - 1.7 l
- table salt - 2 tbsp. l.
- bay leaf - 2-3 pcs.
- red hot pepper - 1 pc.
- garlic - 3 teeth.
- parsley - 1 bunch
- dill - 1 bunch
Cooking method:
Take the required amount of water into a 2-liter saucepan, add salt and bay leaf, and put on fire.
Wash cucumbers, dill and parsley
Divide the garlic into cloves
We begin to fill the jar with herbs, vegetables and garlic, cut in half
Be sure to add red pepper
Having laid all the cucumbers, fill a three-liter jar with boiling water
To prevent the glass of the jar from cracking, carefully pour hot water one tablespoon at a time with a ladle.
Fill the jar with brine up to the neck to cover the top cucumbers
Leave them in the brine at room temperature for 18-24 hours
Bon appetit!
Video recipe for crispy lightly salted cucumbers
The long-awaited time to harvest the first harvest is coming. The radishes and greens are already ripe, and soon we will be enjoying the first cucumbers. And I don’t know a single person who doesn’t like lightly salted cucumbers. Especially the first ones, long-awaited, crispy and fragrant. It is also remarkable that they take very little time to prepare, and they are salted quite quickly. I hope that you will find your favorite recipe in this collection and share your impressions in the comments.
And if you want to pickle cucumbers for the winter, I recommend excellent and time-tested recipes for crispy canned cucumbers, which I found for myself on the website of my good friend and excellent hostess Margarita
Classic recipe for lightly salted cucumbers
Let's start with the classic and most common recipe, according to which our grandmothers used to pickle cucumbers. Cucumbers can be pickled both in a jar and in a saucepan.
Ingredients:
- fresh cucumbers - 2 kg
- water - 1.5 (up to 2) liters
- currant leaves
- horseradish leaves
- cherry leaves
- dill (umbrellas)
- garlic - 4-5 cloves
2. Dilute salt and water in a separate bowl. For 1 liter of water we need 2 tbsp. l. salt, and for a 3-liter jar you will need about 1.5 liters of brine, although its amount depends on the size of the cucumbers - the smaller the cucumbers, the less brine you need.
3. Pour the resulting brine over the cucumbers in the jar, close the jar with a nylon lid and leave overnight at room temperature. In the morning you can put the jar in the refrigerator, and in the evening you can enjoy crispy lightly salted cucumbers.
Instant pickled cucumbers recipe in a saucepan
An excellent option for those who want to quickly pickle cucumbers. If you pickle the cucumbers in the evening, you can taste them the next morning.
In order for the cucumbers to pickle faster, you need to firstly cut off the ends of the cucumbers on both sides, and secondly, pour hot brine over the cucumbers
Ingredients:
- fresh cucumbers - 1 kg
- water - 1 liter
- salt - 2 tbsp. l. for 1 liter of water
- sugar - 1 tbsp. l.
- horseradish leaves
- dill (umbrellas)
- garlic - 6-7 cloves
- hot peppers
- black peppercorns
- Place greens on the bottom of the pan - horseradish and dill leaves. Chop a couple of hot pepper slices. Cut the garlic cloves in half and place some of them on the bottom of the pan.
2. Place on greens fresh cucumbers(be sure to trim the ends). Cover the top of the cucumbers with dill and horseradish and add garlic again. Add black peppercorns if desired. By the way, I read in one recipe that black pepper makes cucumbers soft. However, I definitely add pepper and the cucumbers turn out crispy.
3. Dilute salt and sugar in hot boiled water, stir until they are completely dissolved.
4. Fill the cucumbers with the resulting brine, put a few leaves on top bay leaf. Make sure that the brine covers all the cucumbers. Place the pan in a cool place. After the brine has cooled, it is advisable to transfer the pan to the refrigerator.
Lightly salted cucumbers quickly
If guests are on the doorstep and you don’t have enough snacks, it doesn’t matter. There is an excellent quick recipe lightly salted cucumbers in a very short time, so as to be in time before the guests arrive. There is no exact quantity in this recipe; we prepare the cucumbers “by eye”. We cook cucumbers without brine.
Ingredients:
- fresh cucumbers
- dill greens
- garlic
- dry chili pepper
- Finely chop the dill and sprinkle it with a little salt so that it soaks in and becomes juicier.
2. Peel a few cloves of garlic.
3. Cut off the ends of the cucumbers on both sides.
4. Cut the cucumbers in half or, if necessary, quick snack, into 4 parts. Place the cucumbers in a salad bowl.
5. Sprinkle each layer of cucumbers randomly with salt, squeeze the garlic passed through a press on top and sprinkle with chopped dill. So we lay all the cucumbers in layers, sprinkling with salt and sprinkling with garlic and dill. If desired, you can add crushed dry hot chili pepper for spiciness.
6. Cover the salad bowl with a lid and shake all the contents thoroughly so that all the ingredients are well mixed. You can serve it immediately, or you can cover it with film and put it in the refrigerator.
Lightly salted cucumbers in a bag quick recipe in 5 minutes
Pickling cucumbers in a bag has recently become very popular because of its simplicity. You can do without a pan or jar, and the cucumbers are pickled immediately in a plastic bag and it only takes 5 minutes.
We will need:
- fresh cucumbers - 1 kg
- dill greens - 1 bunch
- garlic - 1 head
- salt - 1 tbsp. l.
- sugar - 1 tsp.
To keep the cucumbers crispy, soak them in cold water for a couple of hours before pickling. To make cucumbers pickle faster, cut off the ends on both sides.
- Finely chop the dill and chop the garlic cloves as you like.
2. Take the cucumbers out of the water and immediately put them in a plastic bag. It is even advisable to put one bag inside another for safety, in case the brine leaks.
3. Sprinkle salt, sugar, chopped dill and pieces of garlic directly onto the cucumbers. You can put dill umbrellas on top.
4. Seal the bag and shake well to mix all the ingredients. Ready! Place the bag of cucumbers in the refrigerator for 4-5 hours. It is advisable to remove the bag from the refrigerator 1-2 times during this time and shake again.
Fast, convenient, and most importantly delicious!
Recipe for quick preparation of lightly salted cucumbers in a jar
This recipe is one of my favorites, I love its simplicity. Boil water in a kettle in advance. Place currant leaves, dill, and garlic cloves in the bottom of a 3-liter jar. Place the cucumbers tightly into the jar and add 3 tbsp. l. salt heaped and pour hot water from the kettle. All!
Close the jar with a nylon or metal lid and leave to cool overnight. In the morning we put a jar of cucumbers in the refrigerator, and in the evening we taste an excellent snack.
Lightly salted cucumbers with garlic and instant herbs
Another recipe for quick lightly salted cucumbers with several cooking secrets. Watch the video and you will understand everything.
I wish you to enjoy the delicious lightly salted cucumbers that you prepare yourself. Don't forget that summer goes by quickly, enjoy the gifts of summer.