Rules healthy eating Before serving the main course, it means offering cold appetizers, which increase appetite and speed up metabolism. Lightly salted cucumbers can rightfully be called one of these snacks. instant cooking, the recipe of which every cook should have in his arsenal. Fresh vegetables can be found in trading network all year round, and if you don’t have your own homemade preparations for the winter, then you can use imported fresh fruits.
Ingredients for pickling
Quick pickling of cucumbers can be done in several ways, which we will be happy to list and briefly outline each technology. All you have to do is choose a quick recipe that suits you lightly salted cucumbers.
Before studying the technology, it should be said that the same ingredients are used for the brine, which you can vary based on your own taste preferences.
Salt
The salt used is rock salt, not iodized.
For brine, the proportion is as follows: 1 table is required for 1 liter of water. a spoonful of salt, although some home cooks recommend 2 spoons.
It is worth noting that everything is determined by one’s own experience. For dry pickling of vegetables, take about 1 table for 1 kg of cucumbers. spoon of rock salt.
Greens and herbs
How to quickly pickle vegetables without using special herbs? No way! The standard set is seeds, umbrellas and dill leaves in combination with garlic.
But most recipes also contain additional spicy and aromatic herbs, such as tarragon, savory, cilantro, basil and others. It turns out that greens and parsley stems should not be added to cucumbers, because then they soften and lose their crispness.
In addition to herbs, real pickling specialists use plants rich in tannins, such as oak leaves and bark, cherry and currant leaves, horseradish leaves and root.
Such additives prevent lightly salted vegetables from becoming too salty and acidic, and the pickles become pleasantly crispy.
Herbs and spices
The most popular spice is garlic. It is cleaned, cut into several pieces and placed with vegetables. As they say, “you can never have too much garlic” - it gives strength and flavor to lightly salted cucumbers, and not only them!
Among the spices added to pickled cucumbers are bitter and allspice peas, red hot pepper in a pod, Bay leaf and cloves. The quantity depends on taste preferences.
But remember that too many strong spices destroy the flesh of the fruit and they become soft and over-salty.
Sugar
Sugar speeds up fermentation, but how can you quickly cook lightly salted cucumbers if you don’t speed up the fermentation process?
We take a little less sugar and salt: for 1 liter of water - about 1-2 teaspoons. spoons or per 1 kg of fruit - approximately 1 dessert spoon. But it’s also worth saying that you can do without sugar. It's a matter of taste!
*Scullion's Advice
Choose medium and medium cucumbers small size, maintaining approximately the same size of fruits so that they are evenly salted. Be sure to cut off the “butts” of the fruits to allow them to quickly “salt.”
How to quickly pickle cucumbers
Ingredients
- — 1.5 l + -
- - 2 tsp. + -
- - 2 tbsp. l. with top + -
- — how much will go into a 3 liter jar? + -
- — 2-3 umbrellas + -
- - 4 cloves + -
Preparation
- This quick method consists of placing prepared cucumbers, spices and herbs in a 3-liter glass jar and pouring brine.
- In order for the recipe to quickly allow you to get a fragrant, crispy snack to the table, cucumbers in a jar, the bottom of which is covered with greens, need to be laid vertically, sprinkled with sugar and salt on top and pour boiling water over it.
- Leave the glass container at room temperature for active fermentation.
In a day the snack is ready!
Scullion's Advice
If you pour plain purified but cold water, this increases the time for salting vegetables to 2-3 days, but in this case, lightly salted cucumbers will become crispier and more flavorful. Choose!
Dry salting method “in a bag”
This is a very popular method that will please you with its ease of preparation and excellent results.
- Place prepared fruits of the same size in a dense plastic bag, add herbs and spices well rubbed between your palms, sprinkle with salt and sugar and tie the bag tightly.
- For 1 kg of cucumbers we take approximately 1.5 table. spoons of rock salt and 1 tsp. Sahara.
- We carefully rub its contents in our hands to evenly distribute salt, sugar and aromatic herbs.
- Leave in a warm place (but not in the sun) for a couple of hours, stirring the contents of the bag periodically, and then transfer to the refrigerator.
After 6-10 hours, lightly salted cucumbers can be served.
How to cook cucumbers in 2 hours
How to cook lightly salted cucumbers in an hour or 2 hours? Are there such options? Of course have! And they are so easy to prepare that you can treat your family to freshly prepared lightly salted vegetables almost all year round.
It is enough to cut each cucumber into four parts along the fruit and salt it dry (1 tablespoon of salt is required for 1 liter of water).
While you're preparing lunch or dinner, a healthy snack will do the trick. Set the table, serve the main courses and surprise everyone with a quick pickled cucumber recipe!
Pickling cucumbers in 15 minutes
How to make lightly salted cucumbers in 15 minutes? Is this possible? Yes! Even a “five-minute” is possible - for the most impatient! Let's reveal secrets!
- Wash the vegetables, trim the ends, and cut each fruit into 4 slices and put them in a tight food-grade polyethylene bag. For the recipe you will need 1 kg of cucumbers.
- Mix herbs, finely chopped garlic (6-7 cloves), salt (1.5 tbsp) and ground black pepper (pinch), break a few bay leaves and add cucumbers.
- We tie the bag and carefully rub its contents in our hands. Leave in a warm place.
We'll taste it in 15 minutes!
Five-minute cucumbers
The whole secret is like this quick salting– in small cutting of fruits! This method can be called winter, since a greenhouse harvest is also suitable for the recipe.
In addition to all the standard spices and herbs (and in winter time they can be dried), we use:
- 700 g cucumbers;
- Vegetable oil - 100 g;
- Salt - 1 tbsp;
- A glass jar suitable for mixing ingredients.
How to cook cucumbers in 5 minutes
- We cut the cucumbers into rings approximately 4 cm wide, and then cut the resulting pieces into strips 1 cm thick.
- Place all the cuttings in a jar, cover it tightly with a lid and begin to shake vigorously for 3-5 minutes.
Ready! In just 5 minutes we get a wonderful snack that leaves no one indifferent. Swept off the plate in the same 5 minutes!
Lightly salted cucumbers in their own juice
This method is not as popular as the more familiar ones, but men are crazy about it! Instead of water for brine, use strained cucumber juice (without pulp).
Excellent lightly salted cucumbers are obtained, and the brine can be used further “for its intended purpose”! Is it possible to pour out such a delicious thing?
We hope that by studying and testing our recipes for quick preparation of lightly salted cucumbers, you will add your own twist to each one. After all, everything that we cook with passion and imagination cannot be tasteless. Go for it!
Lightly salted cucumbers- This is a truly ancient Russian traditional dish. At every holiday, in almost any salad, for the first and second, in every significant recipe you can find these wonderful vegetables.
The housewives have tried so many things, so many experiments and so many recipes that there is not enough paper to write everything down. You need to focus on the most popular and tried and tested methods.
Most often, I am interested in making the cucumbers not only tasty and lightly salted, but also strong and crispy. If you follow all the salting rules and follow the recipes, then everything will work out.
On the menu today. Instant lightly salted cucumbers with garlic and herbs:
Using any of these recipes, the very next day you can enjoy extremely tasty lightly salted cucumbers - everyone at home will be stunned!
Instant lightly salted cucumbers with garlic and herbs in a jar: a classic recipe
This is a traditional recipe in a jar. Previously, they only cooked in it. Not everyone thought of the package. But there were jars a dime a dozen - all the canning, pickling and salting was done only in them.
Using this classic recipe, you can prepare lightly salted cucumbers very quickly. And not necessarily in the summer, but also in the winter (there is a lot of this stuff in stores now). Well, in the summer - they are their own, and therefore tastier! Prepared in 15-20 minutes. And after 2 days you can already eat these impeccable salty fruits.
Today we will prepare classic lightly salted cucumbers with garlic and herbs in a 3 liter jar. You can take both 1 and 2 liters - accordingly reducing the products, matching the proportions.
Ingredients
- Cucumbers – half a kilogram (a little less, a little more – it doesn’t matter),
- Garlic – 3-4 cloves,
- Greens - a couple of leaves of currant, cherry,
- Dill – 2 umbrellas,
- Peppercorns – 5 peas,
- Bay leaf – 1-2 pieces,
- Coarse salt - a couple of tablespoons,
- Sugar – 1 teaspoon,
- Filtered water – 1 liter,
- 3 liter jar.
Recipe
The first step is to wash the fruits and dry them. Trim the ends. If the vegetables are a little “tired”, then they should be invigorated with very cold water. Let them stay in it for a while. Large fruits should be cut into halves or quarters.
You can place the whole greens (or, as I do, lightly chop them - this way they give juice faster) to the bottom of the jar.
Next, peel the garlic cloves and cut into slices. Place it in a jar. Pepper too.
And on top of this green-garlic “carpet” you place our cucumbers.
It's time to prepare the brine. To do this, boil water in a separate container, add salt and sugar. And let it boil for another 5 minutes - let it dissolve completely.
While still hot, quickly pour the brine into the jar with vegetables. (To prevent the jar from cracking, you need to scald it slightly hot water or place a wet and cold towel underneath).
We don’t need to roll lightly salted cucumbers, since our task today is not to pickle them for the winter, but to make them lightly salted for immediate consumption. So, cover the top with gauze and place it in a cool, dark place.
After 2 days (I try it the next day), lightly salted cucumbers with garlic and instant herbs are ready for testing.
Eat as is or with a side dish – country-style potatoes are just right.
There is another way to pickle cucumbers in a jar - using the dry method (here it is clear that without water). Simply put all the ingredients, only crushed, into a jar. Divide the cucumbers in half and then into several more parts. Close the jar and shake for 3 minutes. Leave to soak for a couple of minutes and the dish is ready.
Thus, in 5 minutes we have fresh, lightly salted cucumbers ready - quickly and tasty.
It’s not bad to add such cucumbers to .
Instant lightly salted cucumbers with garlic and herbs in a bag: a quick recipe in 5 minutes
Quick recipe in 5 minutes This recipe is similar to the previous one in a jar with dry salting. It is also called classic. Because it's simple.
In order to get ready-made lightly salted cucumbers within 5-10 minutes, you need to divide each vegetable into a larger number of parts. So that they can all salt evenly.
I do it differently and save the cucumbers whole.
Products
- Cucumbers (fresh) – one kg.,
- Garlic – 4 small cloves,
- Greens - a bunch of dill and cilantro,
- Salt - one tablespoon,
- Sugar – optional (1 teaspoon).
How to cook classic lightly salted cucumbers quickly and tasty?
Much easier. Rinse the fruits and dry. Remove the “butts” and pierce each one in several places with a fork. This way they will absorb salt and dry marinade faster.
Finely chop all the greens and garlic.
Place all products in a bag and shake thoroughly.
Tie the bag and place it in another bag to prevent any leaks.
Shake the bag periodically for 3 hours. Lightly salted cucumbers are ready.
And if, as I said above, the vegetables are cut into 8-10 slices, our dish will be prepared in just 5 minutes.
Now watch the video recipe:
Lightly salted cucumbers in a bag in 2 hours
Lightly salted cucumbers with garlic and herbs for instant cooking in a pan: cold pickling method
With this recipe, the cucumbers turn out strong - they keep their shape, are crispy and very tasty.
Compound
- Fresh cucumbers – 6-7 pieces,
- Garlic – 3 cloves,
- Greens (2 leaves each of blackcurrant, cherry, 2 dill tops),
- Rock salt – 3 tablespoons,
- Clean cold water - about a liter, a little less,
- Granulated sugar – 1 teaspoon.
Recipe
First of all, prepare the vegetables - wash and wipe. Cut off the ends.
Place the green leaves, dill and finely chopped garlic on the bottom of the pan. It is better to leave one third of these products for later.
Place the cucumbers and the remaining third on top.
IN cold water Stir the salt until completely dissolved. And fill the pan with this brine.
At room temperature, lightly salted cucumbers will be ready in 2 days, in a cool place - in 3-4 days.
In the same way cold pickling You can salt not only in a saucepan, but also in a jar or even in wooden tubs.
These pickled fruits will be an excellent addition and even an ingredient in delicious dishes:
All of the above recipes with brine are just right for this topic. You can use both hot way pickled and cold.
The only difference is that when using hot brine and using sterile jars, you can store this type of vegetables for a long time. Usually they are prepared for the winter.
And with cold brine, you can eat it almost the next day. But it’s still better to wait and keep the fruit in the solution for at least 3 days for better pickling. This makes them crispy and incredibly tasty.
The cooking process boils down to one thing: a certain amount of salt is dissolved in water proportionally, seasonings and herbs are added. So for a 3-liter jar, 3 tablespoons of salt is enough. And don't overdo it with spices.
The vegetables are loosely placed in the jar and filled with prepared brine.
Lightly salted cucumbers with garlic and herbs, instant cooking with boiling water
This method of pickling cucumbers soaks them evenly and efficiently. Crispy vegetables are ready in 2-3 days.
Ingredients
- Cucumbers – 1 kilo,
- Garlic – 1 small bulb,
- Greens – cherry and horseradish leaves (2-3 pieces each),
- A pair of dill umbrellas,
- Salt – 2 table. spoons,
- Sugar - half the table. spoons,
- Peppercorns – 4-5 peas,
- Water - liter.
How to cook with boiling water
I recommend fresh fruits. Soak vegetables just picked from the bush in a bowl of water. To get stronger and keep their shape. Then we delete “Butts”.
Tear the green leaves with your hands and place them on the bottom. There are also peppercorns and finely chopped garlic.
Now carefully fold the vegetables. We don't press each other too hard.
Now prepare the marinade (brine - as you like). Boil clean water in a saucepan and add salt and sugar. Let's cook for 5 minutes and quickly pour in our “early ripening”.
We close and put away until “good times”. After 2-3 days we try and treat all household members.
Lightly salted cucumbers with garlic and herbs in instant mineral water
Another interesting recipe few pickled cucumbers - for mineral water with gases. And this is also a quick way. And the fruits turn out crispy and tasty.
Products
- Fresh cucumbers - about one kilogram,
- Garlic – 4 cloves,
- Greens - horseradish leaf, 3 - cherries, a bunch of dill,
- Coarse salt - two tablespoons,
- Black peppercorns,
- Mineralka (mineral sparkling water) – 1.5 liters.
Recipe with mineral water
Just like in other recipes, we cook the vegetables first. We clean, wash, cut off the ends.
Place all the greens down into the pickling container. Fruits on top.
Mix salt in a glass of mineral water and pour. If the mineral water is already salty, then add less salt.
Close and leave to soak for one or two days.
By the way, I have verified delicious recipes other vegetables:
- Bell pepper lecho - Finger licking good - 11 honey recipes
Lightly salted cucumbers with garlic and instant herbs with tomatoes
And now we’ll add a little twist - we’ll add tomatoes to our main products. Let all the summer vegetables be salted in one “batch”. For one thing, let’s check what lightly salted tomatoes taste like.
There are also several manufacturing options: dry in a bag and with brine in a jar. Only for cooking in a bag we need small tomatoes – the “Cherry” variety, so that they can be salted faster. When used in a jar, ordinary greenhouse varieties are sufficient. The difference is that the fruits are not large in size.
Ingredients for the recipe in the package
- Cucumbers – half a kilo
- Cherry tomatoes – 300 grams,
- Garlic – 2 cloves,
- Greens - in the form of a horseradish leaf and a bunch of dill,
- Salt - 1 table. spoon,
- Ground black pepper,
- Sugar is not for everyone.
Dry salting
We take cucumbers that are not large, preferably small ones. Everything is clear with tomatoes - much smaller than Cherry.
Finely chop the greens and garlic and place them in a bag with vegetables. Salt and sugar and pepper. Shake it about fifteen times and put it in the refrigerator for a while.
The next day, if it’s really unbearable, then after 20 minutes, or better yet for a day - open the bag and try - or rather, enjoy the crispy lightly salted cucumbers and strong tomatoes.
And here is the video:
For you, I got another wonderful recipe for little pickled cucumbers - Hungarian style with vinegar. I myself drink the brine resulting from the fermentation process just like that - I like it just like that - slightly spicy.
Ingredients
- Small cucumbers
- Horseradish is the root
- Dill,
- Rye bread - a piece,
- Salt,
- Vinegar.
How to cook lightly salted cucumbers in Hungarian style
Wash and dry the vegetables. Trim the ends and cut the fruits lengthwise. This way they will pickle faster.
Finely chop the dill and horseradish root.
Place the cucumbers in a jar, sprinkling them with horseradish and dill. Top with a piece of rye bread. And for the bread, 5 drops of table vinegar.
Prepare the brine in the proportion of 1 liter - 1 tablespoon of salt.
Pour the brine into a jar and cover with a saucer on top. Place in a warm, dry place.
The next day you will notice that our pickle has darkened. But don't be alarmed - everything is fine. It will lighten up by the third day. Then our pickling will be finally ready. It's time to try!
Now a video recipe for pickling from Soviet times, when only the Hungarian version was sold:
And that’s not all the recipes for quick preparation of lightly salted cucumbers. If you add at least one more ingredient to each of them, you get a different taste, a different sensation.
Or you can make crispy cucumbers with vodka, honey, spicy ones, with mustard, with olive oil, with apple and others...
Everything depends on your imagination and capabilities.
Bon appetit!
Usually classic recipe lightly salted cucumbers require a period of at least 3 to 4 days for pickling. It is during this period that they are sufficiently saturated with salt and spices, becoming tasty and crispy. But if you don’t want to wait that long, try making quick lightly salted cucumbers using our proven recipes!
Recipe No. 1
Quick lightly salted cucumbers with rye bread
Highlight this recipe in a slice of rye bread, which is added to the brine. Bread significantly speeds up the fermentation process, gives the cucumbers a pleasant sourness and an appetizing, unique aroma.
Before pickling, it is recommended to immerse the cucumbers in cold (or preferably ice) water for several hours. Once saturated with moisture, the fruits will become elastic and crispy. For the marinade, you can use spices according to your taste and desire. These can be currant, walnut, horseradish, and cherry leaves. Moreover, plants not only add flavor to cucumbers, but also help them maintain their crunchiness. Dill is suitable both fresh and dry. But it is recommended to use only coarse rock salt. Fine “Extra”, sea and iodized salt are not suitable for pickling - the cucumbers will become soft and not tasty.
Ingredients:
- Fresh cucumbers 700 – 800 g,
- Water – 1 l,
- Salt – 2 tbsp.,
- Granulated sugar – 1 tbsp.,
- Rye bread 1-2 slices,
- Dill 4 - 5 sprigs,
- Coriander,
- Black pepper.
Cooking method:
Take any glass container. It could be a jar, a bowl, a deep bowl or. Place spices and pre-washed herbs at the bottom. 
To make lightly salted cucumbers salt faster, cut off the ends on both sides. Place the green fruits tightly in a bowl with the spices. 
Place several sprigs of dill and bread wrapped in cheesecloth on top of the cucumbers.
Boil the brine for lightly salted cucumbers. Pour a liter of water into a saucepan, add salt and sugar. Bring the liquid to a boil, then pour this brine over the cucumbers. 
Press the cucumbers on top with something heavy. For example, place a lid smaller than the saucepan itself and a jar of water on top of it. 
Leave the cucumbers to marinate for a day at room temperature. The very next day the fruits will be delicious. Remove the bread from the brine and place the container with the cucumbers in the refrigerator to stop the fermentation process. If the cucumbers do not seem sour enough to you, then you can leave them in a warm place for further souring. 
Quick, lightly salted cucumbers are stored in the refrigerator for about 14 days.
Recipe No. 2
Hello everyone from my mom, she sent us a simple
Quick recipe for crispy lightly salted cucumbers
According to this recipe, cucumbers can be prepared even in winter.
For the recipe for pickling lightly salted cucumbers, we will need only the ingredients indicated in the list.
We don’t use any peppercorns or parsley. With them, lightly salted cucumbers turn out soft.
How to pickle lightly salted cucumbers in one day
Ingredients:
- Cucumbers to fill a three liter jar
- Green dill with sprigs and umbrellas (in winter you can use dill greens and dried dill seeds)
- Fresh garlic - 5 cloves
- Coarse rock salt (without iodine, not sea salt or “Extra”) – 3 heaped tablespoons
- Water - boiling water
Cooking process:
Cucumbers wash well; to quickly prepare lightly salted cucumbers, their ends are cut off. A three-liter jar is prepared: just washes well, without sterilization. Dill and chopped garlic are placed on the bottom,
then cucumbers, you can also put dill umbrellas on top, add 3 tablespoons of salt, as in the photo
Boil the kettle and pour boiling water over the cucumbers.
Close with a nylon lid.
You need to carefully twist the jar, holding it by the lid. different sides To allow the salt to disperse, when the lightly salted cucumbers have cooled, they need to be placed in the refrigerator. Usually, I cook lightly salted cucumbers overnight, by the morning they have cooled down, and I put them in a cold place. Instant lightly salted cucumbers (drenched in boiling water) can be eaten in the evening.
This is how you can easily and quickly make lightly salted cucumbers at home! They need to be stored in the refrigerator.
Quick lightly salted cucumbers are “just a dream” for almost any housewife. Agree, after all, not one festive table It’s not complete without tasty and crispy pickles. A year ago, I was visiting my older sister, and I saw such gorgeous lightly salted cucumbers on the table. They have always been my weakness: especially if they retain their natural freshness. Having tasted the cucumbers, I didn’t immediately believe that they were pickled. I was convinced only after I saw the jar where the cucumbers were stored. The natural crunch and incredible sweet and salty flavor stole my heart. Try it too: I’m sure the instant cucumbers will impress.
Ingredients:
Fresh cucumbers - 1.5 kilograms;
2 tablespoons salt;
Black peppercorns - 10 pieces;
One and a half liters of water;
Couple large heads garlic;
Cherry, currant leaves;
Horseradish leaves (you can also use peeled root);
Dill inflorescences;
A teaspoon of sugar.
Quick lightly salted cucumbers. Step by step recipe
Preparing lightly salted cucumbers is a very easy and simple process, and most importantly: for a short time you can get your favorite pickles.
1. Prepare a 3 liter jar. Also find a nylon lid so that you can later cover lightly salted cucumbers with boiling water. Let's take soda and thoroughly wash the jar with it so that it is sterilely clean.
2. Prepare brine for quick cucumbers in a jar. Pour water into a saucepan: one and a half liters of water is the norm for salting three-liter jar cucumbers
3. Turn on the burner and place a saucepan with water on it. Add salt and a little sugar to the water.
4. After this, cover the pan with a lid and bring the consistency to a boil.
5. Take horseradish leaves or chopped root and place them on the bottom of the jar.
6. Then we bend the dill sprigs and insert them after the horseradish. We do the same with currant and cherry leaves. Before placing them in the jar, be sure to rinse them to prevent dirt and germs from getting on the cucumbers.
7. Sprinkle some black peppercorns.
8. Peel the garlic and cut its slices in half to better release the juice and aroma. Add it to the jar.
9. Take fresh cucumbers and wash them thoroughly. Now you need to cut off the ends of each: on both sides.
10. Then we put them on the branches in the jar. We do this carefully so that the cucumbers fit tightly one on top of the other.
11. After half the container is filled, repeat the layer of twigs. This is necessary so that the pickles in the jar are quickly and evenly saturated with spices.
12. Then take the cucumbers again and add them to the end of the jar.
13. We also place horseradish, dill and currant leaves on top.
14. Now take the brine. It should come to a boil and sit for about five minutes. Remember: pouring boiling water over instant cucumbers is strongly not recommended.
15. Fill with brine. It should be noted that the jar needs to be filled to the very top. Then we close the jar with a nylon lid. Let the jar sit at room temperature for 24 hours: you can leave it on the kitchen counter. Thus, we will prepare lightly salted cucumbers so that we can eat them within a day. The jar of cucumbers must be stored in the refrigerator: keep in mind that every day they will become saltier
There are several tricks on how to pickle cucumbers at home so that they have an incredible taste and a pleasant crunch.
1. Before using cucumbers, you should soak them for three hours in clean cold water: then they will become more elastic and crunchy. But, keep in mind: in this way it is impossible to bring limp vegetables back to life, although many are mistakenly convinced of this.
2. In order for the cucumbers in the jar to become crispy in one day, do not fill the jar too tightly with them. Leave a little space so that they absorb the brine well.
3. By the way, so that the cucumbers better absorb the aroma of spices, it is best to place them vertically in the jar.
4. You can save time by not cutting off the ends of the vegetables: since they will be completely soaked.
5. Be sure to wash the cucumbers thoroughly to get rid of dirt and bacteria. Agree - these are unnecessary ingredients.
6. To ensure that lightly salted cucumbers in a jar, prepared one day in advance, last as long as possible, fill them with cold brine and store them in the refrigerator. Low temperature slows down fermentation processes.
7. It is better to choose small cucumbers that are not yellow. Great for pickling if the cucumbers have pimples and are not bitter.
Well, here we are with the recipe for quick lightly salted cucumbers. They turn out incredibly tasty and have a pleasant crunch, maintaining the characteristics of fresh vegetables. They can be used as slices, snacks, or as an ingredient in a salad on your holiday table.
How to prepare lightly salted crispy cucumbers at home, recipes with photos tell you in all the smallest detail. If you want to receive delicious preparation as quickly as possible, you can simply put the vegetables in a pan or jar, add spices, herbs and aromatic herbs, pour in brine (boiling or cold as desired) and after 6-8 hours enjoy juicy cucumbers. When your plans include stocking up as many jars of home preserves as possible for the winter, you should pay attention to cooking methods that require long-term storage. All options are supplied step by step instructions and a photo of the resulting dish. Cooking with such tips at hand is very easy, convenient and enjoyable.
How to make lightly salted crispy cucumbers in a jar - a quick recipe with photos
This is one of the most quick ways preparations of lightly salted crispy cucumbers in a jar. The beauty of the recipe is that vegetable dish can be consumed a day after being placed in brine, and for rolling under a tin lid for the winter.
Necessary ingredients for preparing crispy lightly salted cucumbers in a jar
- cucumbers – 1.8 kg
- garlic – 6 cloves
- dill umbrellas - 4 pcs
- currant leaves – 4 pcs.
- parsley sprigs – 6 pcs.
- salt – 86 g
- coriander seeds – 20 pcs.
- ground black pepper – ½ tsp
- bay leaf - 4 pcs
Step-by-step instructions for the recipe for crispy lightly salted cucumbers cooked in a jar
A simple recipe for lightly salted crispy cucumbers with spices in cold water
Bright, spicy taste and delicate, refined aroma - these are the main distinctive features lightly salted cucumbers prepared according to this recipe. And their unsurpassed crunchiness is provided by horseradish leaves, which are included in the vegetable snack in considerable quantities for such a volume.
Necessary ingredients for a simple recipe for crispy lightly salted cucumbers
- cucumbers – 2 kg
- liquid mustard – 2 tbsp
- lemon – 1 pc.
- sugar – 4 tsp
- salt – 2 tsp
- white mustard seeds – 6 pcs.
- black peppercorns – 6 pcs.
- horseradish leaf – 4 pcs
- water – 1.5 l
Step-by-step instructions for the recipe for preparing delicious and crispy lightly salted cucumbers
- Wash the cucumbers, cut off the edges and soak for a couple of hours in ice water.
- Then remove, dry and cut into rings 1-1.5 centimeters thick.
- Dissolve salt and sugar in water, pour in the juice squeezed from lemon, add mustard and mix very well until the components are completely dissolved.
- Line the bottom of the jar with horseradish leaves, add mustard seeds and peppercorns, place cucumbers very tightly on top and pour cold brine.
- Cover the container with a lid and put it in the refrigerator for one day. After this, the cucumbers will become suitable for food.
- If you want to save this preparation until the cold weather, the jars of vegetables will need to be sterilized and rolled up under metal lids.
A detailed recipe for crispy lightly salted cucumbers for quick cooking in a saucepan at home
Very quickly and without any effort, you can make crispy lightly salted cucumbers at home in the most ordinary saucepan. According to the information below in the recipe, all you need to do is prepare all the ingredients and then fill them with brine. In a day, the dish will be ready and will be a pleasant addition to meat, fish, boiled or fried potatoes.
Necessary ingredients for a quick recipe for crispy lightly salted cucumbers in a pan
- cucumbers – 2.5 kg
- salt – 4 tbsp
- peppercorns – 10 pcs
- allspice – 6 pcs
- garlic – 1 head
- dill – 6 umbrellas
- horseradish – 2 leaves
- water – 2 l
Step-by-step instructions on how to make lightly salted crispy cucumbers in a saucepan at home
- Soak washed cucumbers with trimmed edges in ice water for 2 hours, then remove and dry.
- Rinse the greens, chop them coarsely and place most of them on the bottom of an enamel pan.
- Remove the husks from the garlic, divide it into cloves, cut each into 2-3 parts and place in a saucepan with the greens.
- Place the cucumbers on top and cover with the remaining herbs.
- Heat water over high heat, dissolve salt in it, boil for 5 minutes and cool until room temperature. Pour brine over the cucumbers, cover with a wide flat plate, press down with a weight and leave for one day. After this time, the vegetables will be well soaked and suitable for consumption.
An original recipe for lightly salted crispy quick-cooking cucumbers with boiling water and rye bread
According to original recipe, cucumbers are guaranteed to retain their crispness if you use horseradish leaf during cooking and pour boiling brine over the vegetables. And the speed of impregnation with spices will ensure Rye bread, which will need to be placed in the container where the juicy fruits are located.
Necessary ingredients for quick-cooking lightly salted crispy cucumbers
- cucumbers – 1 kg
- water – 1 l
- sugar – 2 tbsp
- salt – 3 tbsp
- dill – 6 sprigs
- rye bread – 2 slices
- ground coriander – 1/3 tsp
- black peppercorns – 6 pcs.
- horseradish leaves - 2 pcs
Step-by-step instructions on how to quickly pickle cucumbers in boiling water with rye bread
- Place pre-washed horseradish leaves and spices in a deep saucepan or bowl.
- Cut off the edges of clean cucumbers and place in a thick layer in a container with spices and herbs.
- Place sprigs of dill and pieces of rye bread, carefully wrapped in cheesecloth, on top.
- Bring water to a boil over high heat, add sugar and salt, boil until completely dissolved and pour boiling liquid over the cucumbers.
- Place a weight on top and leave for one day at room temperature.
- Then take out the bread, and put the workpiece in the refrigerator for 2-3 hours, after which it is served.
Lightly salted crispy cucumbers in jars for the winter - recipe with photos
Crispy lightly salted cucumbers, rolled in jars according to this recipe with photo, will really appeal to those who love spicy food. canned vegetables. Horseradish root and hot pepper give the dish a special piquant taste, and the combination of three types of leaves provides the appetizer with a bright, memorable aroma.
Necessary ingredients for preparing crispy lightly salted cucumbers for the winter
- cucumbers – 1 kg
- cherry leaves – 2 pcs.
- currant leaves – 4 pcs.
- horseradish leaf – 1 piece
- dill umbrellas – 4 pcs
- horseradish root – 10 g
- red hot pepper – ½ pod
- garlic – 8 cloves
- salt – 50 g
Step-by-step instructions on how to pickle delicious crispy cucumbers in a jar for the winter
- Wash the cucumbers, trim the ends and soak for 4-5 hours in cold water.
- Peel the horseradish root and cut into cubes. Cut off the stem of the hot pepper, remove the seeds, and chop the pulp into thin rings or half rings.
- Wash and dry all the greens well, cut the garlic cloves into halves.
- Place 1/3 of the herbs and spices on the bottom of the enamel pan, make a layer of cucumbers, then put the spices and cucumbers back in, and cover with the remaining leaves on top.
- To make brine, bring water to a boil, dissolve salt in it and boil for 10 minutes.
- Pour the fiery brine over the vegetables, cover with a plate, place a load on top and remove a dark, dry place for souring. Usually one and a half days is enough for this.
- After time has passed, remove the pressure and transfer the vegetables and herbs to previously prepared sterilized jars.
- Pour the brine into a saucepan, bring to a boil, skim off any foam that forms and simmer over low heat for 3-5 minutes.
- Fill the jars with brine, quickly roll them up, turn them over, and, wrapping them in a blanket, cool completely. Before winter sets in, send the preserved food to the basement or cellar.
The best recipe for lightly salted crispy cucumbers without vinegar for the winter
Even without adding vinegar, you can prepare crispy lightly salted cucumbers for the winter. Reliable preservation of the preservation will be ensured by the sugar-salt filling, subjected to double boiling. Vegetables prepared according to this recipe will be tender in taste and will not lose their natural juiciness until the harsh winter cold.
Necessary ingredients for pickling cucumbers for winter without adding vinegar
- cucumbers – 1.8 kg
- sugar – 2 tbsp
- salt – 2 tbsp
- garlic - 8 cloves
- dill – 1 bunch
- celery leaves – 4 pcs.
- currant leaves – 2 pcs.
- bay leaf – 2 pcs
- water – 1.5 l
Step-by-step instructions on how to make delicious lightly salted cucumbers without vinegar
- Wash the cucumbers well to remove dirt and soak in cool water for 3-4 hours. This procedure will help preserve the natural crispness of the vegetables and give them additional juiciness.
- Peel the garlic and cut the cloves in half.
- Rinse the dill, blot with a napkin and divide into sprigs.
- For the brine clean water Pour into a saucepan and bring to a boil over medium heat. Pour salt and sugar into the bubbling liquid and stir until they are completely dissolved.
- Place celery, currant and bay leaves in a clean, sterilized jar, add sprigs of dill and slices of garlic. Place the cucumbers tightly on top, pour boiling brine over them and leave to soak overnight.
- In the morning, pour the brine into a saucepan, boil it again over high heat, pour it back into the jar and quickly roll it under a tin lid. Turn it upside down, wrap it in a blanket and leave it for a day to allow the preservation to cool completely. Then put it in the cellar or pantry for winter storage.