Lightly salted cucumbers, oddly enough, are a popular summer delicacy. All for the reason that gardeners begin to harvest cucumbers quite early. This vegetable is always cheap and grows in such abundance that you soon get bored with fresh cucumbers and it becomes unclear how else to eat them. This is where the recipe for crispy lightly salted cucumbers, which is available on our website, will help. Moreover, there is not just one recipe: there are a huge number of them.

Of course, in the old fashioned way, you can make quick-cooking lightly salted cucumbers in a jar or pan; such recipes are also available in this section on our culinary website and they are trustworthy. But, be sure to try the relatively new, but simple and quick method of salting. To implement the recipe, you will need several bags; they should not be torn, so you need to check if they are leaking air.

To prepare lightly salted cucumbers in a bag, you need to cut them arbitrarily (if the fruits are small, you can even pickle them whole). Place the cucumbers in a bag, add salt, spices to your taste, chopped dill and green onions, other herbs of your choice, garlic or hot pepper (here it all depends on the specific recipe). After this, tie the bag, put it in another bag and tie it. Now put it in the refrigerator for a day and shake it several times during this time.

Is there a quick recipe to prepare lightly salted cucumbers in a bag in 5 minutes? In fact, there is no miracle recipe here, but it all depends on the specific size of the fruit. The smaller you cut the cucumbers, the faster they will be salted. Therefore, for quick salting, chop the cucumbers as finely as possible. You may end up with a salty salad, but it's worth it.

Depending on how much salt is used will determine the salting of these vegetables. On the other hand, you definitely need to think about what additional spices will be used during cooking. Garlic or hot peppers will make the dish hot, and more greens will add a spring taste and light aromatic notes to the dish, but only as an accent.

All recipes for making lightly salted cucumbers that can be found on our website are necessarily tested by housewives. We give only the best tips for preparing any snack.

05.08.2018

Sliced ​​cucumbers with mustard

Ingredients: cucumber, mustard, salt, dill, horseradish leaf, garlic, pepper

Today I will tell you how to cook delicious sliced ​​cucumbers with mustard in just 15 minutes. The recipe is very simple and quick.

Ingredients:

- 2 kg. cucumbers,
- 1 tbsp. mustard powder,
- 2 tbsp. salt,
- dill umbrella,
- horseradish leaf and root,
- currant, oak and cherry leaves,
- a head of garlic,
- a third of chili pepper.

21.05.2018

Lightly salted cucumbers in a jar in cold water

Ingredients: cucumber, salt, water, pepper, bay, greens

Lightly salted cucumbers can be cooked in cold water. The recipe is very simple and quite quick.

Ingredients:

- 1-1.5 kg. cucumbers;
- 45 grams of salt;
- 2.2 liters of water;
- pepper;
- coriander;
- cumin;
- Bay leaf;
- greenery.

21.05.2018

How to salt cucumbers for the winter

Ingredients: cucumber, garlic, dill, seasoning, salt, water

If you want to deliciously pickle cucumbers for the winter, use my simple recipe for the most delicious crispy cucumbers.

Ingredients:

- 10 kg. cucumbers;
- 65 grams of garlic;
- 150 grams of dill umbrellas;
- fennel;
- Bay leaf;
- 55-65 grams of salt;
- 1 liter of water.

21.05.2018

How to pickle cucumbers for the winter in jars with vinegar

Ingredients: cucumber, salt, sugar, vinegar, bay, seasoning, water, garlic

I suggest you prepare very tasty cucumbers in jars with vinegar for the winter. I have described the cooking recipe in detail for you.

Ingredients:

- 600-700 grams of cucumbers;
- 10 grams of salt;
- 25 grams of sugar;
- 30 ml. apple cider vinegar;
- 2 bay leaves;
- 1 tsp. fennel;
- 1 tsp. caraway;
- coriander;
- garlic;
- currant or oak leaves;
- water.

16.09.2017

Pickled cucumbers for the winter with red currants

Ingredients: cucumber, red currant, currant leaf, bay, water, sugar, salt, vinegar, cloves, pepper, cloves

For the winter, pickled cucumbers are often packed together with some vegetables - tomatoes, zucchini... But they also turn out very tasty and crunchy with red currants. Try this preservation, it will definitely not disappoint you!
Ingredients:
- 1 kg of cucumbers;
- 100 grams of red currants;
- 3 currant leaves;
- 2 dill umbrellas;
- 2 bay leaves.
For the marinade:
- 800 ml water;
- 100 grams of sugar;
- 45 grams of salt;
- 35 ml vinegar;
- carnation;
- black pepper.

15.09.2017

Quick lightly salted cucumbers in 5 minutes

Ingredients: cucumbers, salt, black peppercorns, dill, garlic

We prepare lightly salted cucumbers in a bag - a delicious quick snack. It’s easy to prepare, and the result is an excellent product - juicy, crispy cucumbers in a short time.

Ingredients:
- 2.5 kg of fresh cucumbers,
- inflorescences and stems of young dill,
- black peppercorns,
- table salt,
- half a head of garlic.

31.08.2017

Lightly salted cucumbers with garlic and dill

Ingredients: cucumbers, garlic, dry dill seeds, fresh herbs

Lightly salted cucumbers are the best vegetable appetizer for a summer holiday feast. You will learn how to prepare delicious cucumbers in just 2 hours from our simple recipe.

You will need the following ingredients:

- 200 gr. cucumbers;
- 2 cloves of garlic;
- dry dill seeds or fresh herbs;
- 1 tbsp. l. salt.

24.08.2017

Lightly salted cucumbers with garlic and herbs in a bag

Ingredients: green onions, garlic, bay leaf, parsley, salt, sugar, onion, cucumbers

A very popular method of preparing lightly salted cucumbers in a bag recently. This recipe is quick and easy, which is why all housewives liked it so much. Try it yourself to prepare delicious lightly salted cucumbers with garlic and herbs.
Ingredients:
- green onions - 30 g;
- garlic - 2 cloves;
- bay leaf - 1 piece;
- parsley - 1 piece;
- salt - 2 tsp;
- sugar - 2 tsp;
- onion - 4-5 rings;
- cucumbers - 1.5 kg.

23.08.2017

Classic lightly salted cucumbers with horseradish

Ingredients: horseradish, salt, water, dill, garlic, cucumber

If you want to make classic lightly salted cucumbers, then this recipe is just for you. They are prepared with horseradish - both roots and leaves, with garlic and dill and come out incredibly tasty!
Ingredients:
- cucumbers - 1 kg;
- horseradish root (5-7 cm) - 2 pcs;
- salt - 1.5 tbsp;
- water - 1 l.;
- dill - 2 umbrellas;
- horseradish - 2 leaves;
- garlic - 2-4 cloves.

21.08.2017

Lightly salted cucumbers in a bag with garlic

Ingredients: cucumbers, garlic, salt, dill

We offer a simple recipe for pickling instant cucumbers, namely lightly salted cucumbers in a bag. A minimum of ingredients and a lot of taste pleasure.

Ingredients:
- fresh cucumbers - 1 kg,
- dill - 2 umbrellas,
- garlic - 4 cloves,
- salt - 30 grams.

20.08.2017

Lightly salted cucumbers in a bag

Ingredients: cucumber, salt, sugar, parsley, leaf, garlic, pepper, bay

An excellent summer snack - lightly salted cucumbers! They are very easy to prepare in a bag, with a quick and easy recipe. You just need to stock up on ingredients and set aside a little time, and your lightly salted cucumbers will be ready.
Ingredients:
- 1 kg of medium-sized cucumbers;
- 1 full tsp. coarse salt;
- 1 tsp. Sahara;
- 2-3 dill umbrellas;
- 5-6 currant leaves;
- 3-4 cherry leaves;
- 2-3 cloves of garlic;
- 10 black peppercorns;
- 2-3 bay leaves;
- 1 pickling bag.

12.08.2017

Lightly salted cucumbers in a bag

Ingredients: cucumber, garlic, dill, horseradish leaf, pepper, mustard, salt, sugar

Recently, a recipe for lightly salted cucumbers in a bag - with garlic and dill - has become very popular. No wonder - they cook quickly and turn out delicious. Try it too, you will probably like it too!
Ingredients:
- 7-8 pcs of cucumbers;
- 2 cloves of garlic;
- 1 bunch of dill;
- 1 horseradish leaf;
- 4-5 black peppercorns;
- 0.3 tbsp. salt;
- 1 tsp sugar.

01.08.2017

Lightly salted cucumbers in sparkling mineral water

Ingredients: sparkling mineral water, salt, cucumbers, garlic, currant/cherry leaves, dill rosettes, horseradish, tarragon

Today I will tell you how to prepare very tasty and crispy lightly salted cucumbers using mineral water. The recipe is very simple and quick.

Ingredients:

- 1 liter of sparkling mineral water,
- 1 tbsp. salt,
- 8 cucumbers,
- 2 cloves of garlic,
- currant/cherry leaves, dill rosettes, horseradish, tarragon.

29.07.2017

Crispy lightly salted cucumbers, in less than a day - tastier than in a bag

Ingredients: cucumbers, water, salt, currant leaves, dill rosettes, horseradish leaves, tarragon, garlic

Cucumbers in a bag are very popular now, but you can prepare crispy lightly salted cucumbers that are even tastier and in less than a day. Don't believe me? Prepare them according to our recipe and see for yourself!

Ingredients:
- 8-10 pcs of cucumbers;
- 1 liter of water;
- 1 tbsp. salt;
- 6 pcs currant leaves;
- 5 rosettes of dill;
- 2 pcs horseradish leaves;
- 4 branches of tarragon;
- 1 large head of garlic.

27.07.2017

Lightly salted cucumbers with cold brine

Ingredients: cucumbers, salt, water, garlic, dill

This recipe for making lightly salted cucumbers can be called universal, since the vegetables turn out crispy, tasty and do not spoil for a long time. A minimum of ingredients, but the result is excellent!

Products for the recipe:
- half a kilo of cucumbers,
- salt - 50 g,
- water - 1 liter,
- garlic - 2 cloves,
- dill - 2 umbrellas.

20.07.2017

Lightly salted cucumbers in the Georgian style

Ingredients: cucumbers, dill, salt, sugar, cumin, cumin, suneli hops, chili flakes, ground chili pepper, garlic

If you don’t yet have a recipe for lightly salted cucumbers in Georgian style (with garlic and herbs) in your notebook, we highly recommend you try it. They are easy to prepare and the end result is simply delicious!

Ingredients:
- 1 kg of cucumbers;
- 1 bunch of dill;
- 3/4 tbsp. salt;
- 1 tsp. Sahara;
- 0.5 tsp. cumin;
- 0.5 tsp. khmeli-suneli;
- 0.5 chili pepper flakes or ground;
- 3 cloves of garlic.

Nature pleases with beautiful young green foliage and, looking at all this beauty, I remembered my favorite way of preparing crispy lightly salted cucumbers. In our family, everyone without exception loves these cucumbers. This recipe makes them super crispy, firm, and retains their rich green color. And the taste!... Mmm... beyond words. This is something. Yes, for barbecue, for potatoes. Well, I think you already understand that this recipe for crispy cucumbers should not be overlooked - in the summer you will need it many, many times: it has been tested several times. Write it down!

Ingredients:

  • fresh cucumbers - two kilograms;
  • dill greens - one bunch;
  • garlic - one large head;
  • salt - two level tablespoons.

Crispy lightly salted cucumbers. Step by step recipe

  1. We wash two kilograms of fresh cucumbers with cold running water. Inspect for rot or other damage.
  2. Place them in a deep bowl or other container, pour cold water on top (so that the water completely covers our cucumbers) and let them stand for one to two hours.
  3. Tip: for pickling cucumbers, an important point is the choice of cucumbers themselves. After all, a beautiful and tasty result, first of all, depends on how you approach the choice of cucumbers when purchasing. What you should pay attention to: size (it is best to choose small cucumbers of the correct shape: no more than 15 centimeters long), peel (should be undamaged, dark green, elastic). A lumpy surface with small spikes indicates that such cucumbers have fewer seeds, and the flesh is denser and crispier, without voids. These cucumbers are ideal candidates for our recipe. I would also like to add that cucumbers grown in open ground are much more aromatic and tastier than greenhouse ones.
  4. We wash a bunch of dill with cold running water and cut it into three to four centimeters long (not finely).
  5. We disassemble the head of garlic into cloves, peel each of them. I always choose a larger head of garlic because I love the noticeable aroma of garlic in the jar of cucumbers.
  6. While the cucumbers are soaking, you need to prepare the jars. With this recipe I can fill two liter jars. You will choose the size and number of jars yourself, since everyone has different varieties and sizes of cucumbers. Each housewife will be able to compact them into jars differently. BUT! The speed of eating these crispy lightly salted cucumbers will be equally high for everyone. And after a couple of days you will again return to the stage of preparing the cans. Fortunately, you don’t need to sterilize anything!
  7. So, wash the jars well and line the bottom with dill.
  8. After two hours, drain the water from the bowl with cucumbers.
  9. We begin to tightly pack the cucumbers into the jar, add a couple of cloves of aromatic garlic, and a little more dill.
  10. Fill the jar with cucumbers to the top.
  11. Then add one level tablespoon of salt to each jar (for one liter jar of cucumbers there is one level tablespoon of salt).
  12. Fill our cucumbers in a jar with boiling water to the top, cover with a nylon lid and shake well.
  13. Then remove the lid and leave the jars of lightly salted cucumbers on the table to pickle them.
  14. After a day, our crispy lightly salted cucumbers are completely ready to eat.

Be sure to try making lightly salted cucumbers using this recipe. The cucumbers always turn out tasty and crispy, and there are no difficulties in preparing them. These lightly salted cucumbers are great for increasing your appetite and are a great addition to any lunch or dinner. Both children and adults love them.

How to prepare delicious crispy lightly salted cucumbers according to the classic recipe? There are so many options for preparing the same dish, you can get lost.

We have prepared a selection of the most delicious and proven recipes for lightly salted cucumbers. Choose the one you like: in a pan, in a jar or in a bag.

With apples, mustard, garlic and herbs, herbs. Spicy with hot pepper or sweet in honey brine.

Ingredients:

  • 2 kg of cucumbers;
  • 10 g tarragon (tarragon);
  • 20 g dill umbrellas;
  • 8-10 cloves of garlic;
  • 20 g blackcurrant leaves;
  • 20 g horseradish leaves;
  • 20 g cherry leaves;
  • 75 g salt.

Preparation:

Wash the cucumbers and leave in cold water for 2 hours. Wash all the greens, peel the garlic and cut into thin slices.

Place half of the greens and garlic on the bottom of the jar, then place the cucumbers tightly vertically in the jar and place the remaining greens and garlic on top.

Dissolve salt in 1.5 liters of water, boil and pour the boiling solution over the cucumbers. Cover the jar with a lid. After a day, lightly salted cucumbers are ready to eat, but if you want to crunch the cucumbers earlier, then cut off their ends, in which case they will be ready in 12 hours

Hungarian style lightly salted cucumbers with vinegar

Ingredients:

  • cucumbers;
  • dill greens;
  • horseradish root;
  • Rye bread;
  • vinegar;
  • salt.

Preparation:

Select small cucumbers and wash them. Cut both ends by 1-2 cm and cut the cucumbers lengthwise, then place them in a jar, topping with dill and horseradish.

Place a slice of rye bread on top of the cucumbers and drop 4-5 drops of vinegar on it. Prepare brine at the rate of 1 tablespoon of salt per 1 liter of water. Pour brine over the cucumbers, cover the jar with a saucer and place in a warm place. As a result of fermentation, after a day the brine will become cloudy, and on the 3rd day it will begin to lighten; at this time, the cucumbers should be moved to the refrigerator, they are ready for use.

Classic recipe for lightly salted cucumbers

Ingredients:

  • 1.5 kg cucumbers,
  • 1 head of garlic,
  • dill umbrellas,
  • black currant leaves,
  • cherry leaves,
  • horseradish leaves,
  • allspice peas,
  • 2 tbsp. salt,
  • 1 tbsp. Sahara

Preparation:

Wash the cucumbers and cut off the ends on both sides. Take an enamel pan and place the cucumbers in it in one layer. Place dill umbrellas, currant and cherry leaves, peeled garlic cloves and a handful of allspice peas on top.

Cover everything with horseradish leaves. Place a second layer of cucumbers and again place dill, cherry and currant leaves, garlic and pepper on top, cover the second layer with horseradish leaves.

Prepare a brine from 1-1.5 liters of water, salt and sugar, bring it to a boil. Pour boiling brine over the cucumbers until it completely covers the cucumbers. Cover the pan with a lid and leave at room temperature until the brine has cooled, then put it in the refrigerator. In a day, the lightly salted cucumbers will be ready.

Instant lightly salted cucumbers in a saucepan

These quick, crispy cucumbers take just 5 minutes to prepare. This is the simplest recipe, a novice housewife can handle it.

Ingredients:

  • 1.5 kg cucumbers,
  • horseradish leaves,
  • cherry leaves,
  • currant leaves,
  • dill,
  • 3-4 cloves of garlic,
  • 1 bay leaf,
  • peppercorns,
  • 2 tbsp. salt,
  • ½ tbsp. Sahara

Preparation:

Wash the cucumbers, wipe them dry and trim the ends. Wash the greens, peel the garlic and cut into pieces. Put the water on the fire, let it boil and add salt, sugar, bay leaf and peppercorns, if desired, you can add a little hot pepper.

Place half the herbs and garlic on the bottom of a dry pan, then place the cucumbers, making sure they fit tightly together. Fill the pan halfway and add the herbs and garlic again, then add the remaining cucumbers and cover them with the herbs and garlic.

Pour hot brine over the cucumbers, let cool at room temperature and put in the refrigerator overnight. The next day you can eat the cucumbers.

Quick lightly salted cucumbers with mustard

Thanks to vinegar and mustard, this recipe only takes a couple of hours to pickle cucumbers.

Ingredients:

  • 1 kg of cucumbers;
  • 4 cloves of garlic;
  • 1 tablespoon sugar;
  • 2 tsp. salt;
  • 1 tsp. table vinegar;
  • ¼ tsp. mustard;
  • ¼ tsp. ground black pepper;
  • bunch of dill.

Preparation:

Cut the washed cucumbers into quarters and place in a deep bowl. Add spices: vinegar, mustard, ground pepper, salt, sugar, chopped dill and finely grated garlic.

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Mix everything well, cover the cucumbers with a plate and place in the refrigerator. After a couple of hours, these lightly salted cucumbers can be eaten.

Lightly salted cucumbers in mineral water

Ingredients:

1 kg of cucumbers;
dill;
head of garlic;
2-4 tbsp. salt;
1 liter of salty carbonated mineral water.

Preparation:

Wash the cucumbers well and cut off their tails on both sides. Place the dill, cut into 4-5 cm pieces, into the container in which the cucumbers will be salted. Place the cucumbers on the dill.

Peel the head of garlic, cut the cloves into slices and sprinkle them on the cucumbers. Dissolve 2-4 tablespoons of salt in salted carbonated mineral water and pour over the cucumbers so that they are completely covered, place the remaining dill on top. Close the container with a lid and place in the refrigerator for a day.

Recipe for crispy lightly salted cucumbers with herbs

Ingredients:

  • cucumbers;
  • dill greens;
  • parsley;
  • horseradish leaves;
  • 2-3 cloves of garlic;
  • allspice peas;
  • black peppercorns;
  • salt.

Preparation of lightly salted crispy cucumbers with herbs:

Wash the cucumbers and herbs thoroughly. Place chopped herbs and thinly sliced ​​garlic on the bottom of a plastic container.

Crush several peas of allspice and black pepper with the handle of a knife and add them to the greens. Cut the cucumbers lengthwise or into quarters, place them in a container and sprinkle with salt. You must determine the amount of salt yourself; salt 3-4 times more than usual when you salt cucumbers for food.

Close the container and shake it well so that the cucumbers hit the walls and release the juice. After 5-10 minutes, the cucumbers will be in a brine made from their own juice, which will be mixed with salt and herbs during shaking.

Leave the container at room temperature for an hour and a half, shaking it occasionally. Your cucumbers are ready, all you have to do is wash off the excess salt.

Ingredients:

  • 1 kg small cucumbers;
  • 3-4 cloves of garlic;
  • dill greens;
  • 1 tbsp. salt.

Preparation:

Finely chop the dill and garlic. Wash the cucumbers thoroughly and cut off the ends. Place cucumbers, dill, garlic and salt in a plastic bag.

Tie the bag and put it in another bag. Shake everything well and put the bag in the refrigerator, shaking it occasionally. After 6-8 hours, you can taste the cucumbers.

Quick lightly salted cucumbers with olive oil

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Another way to pickle in a bag. These cucumbers will not crunch much: vinegar and oil make them a little soft. But the vegetables will taste spicy with a pleasant sourness.

Ingredients:

  • 1 kg of cucumbers;
  • 2 heads of garlic;
  • 1 tablespoon salt;
  • 1 tablespoon olive oil;
  • 1 teaspoon apple cider vinegar;
  • 1 teaspoon sugar;
  • bunch of dill.

Preparation:

Wash the young cucumbers and cut off their butts. Overgrown vegetables can be cut into circles. Place the cucumbers in a bag, add salt, sugar, vinegar and olive oil.

Peel and grate the garlic. Cut a couple of cloves with a knife so that large pieces appear from time to time. Sprinkle the cucumbers with garlic and chopped dill (or other herbs of your choice).

Tie and shake the bag until the contents are thoroughly mixed. Let the cucumbers stand for half an hour - and you can try. But it is better to leave them in the refrigerator for 2-3 hours.

Lightly salted cucumbers per day in cold brine

Lightly salt the cucumbers in cold water. Quick pickling and absolutely no trouble. And the result is amazing.

You will need:

  • cucumbers – 2 kg;
  • salt – 3 tablespoons;
  • dill - a small bunch;
  • garlic – a couple – three cloves.

How to cook:

Place half the herbs and half the garlic on the bottom of the dish. Then pack the cucumbers tightly and place the remaining greens on top.

Dissolve salt in cold water and pour over greens. Cover with a lid, pressing it down with pressure, and wait exactly 24 hours.

Lightly salted cucumbers “Spicy”

Ingredients:

  • 1 kg of small cucumbers;
  • 4-5 cloves of garlic;
  • ½ pod of hot pepper;
  • a large bunch of dill;
  • 6 tbsp. coarse salt.

Preparation:

Take only young, elastic cucumbers with thin skin, rinse them under running cold water. To make cucumbers salt faster, cut off the ends on both sides.

Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. Place 2/3 of the total amount of dill and thinly sliced ​​garlic at the bottom of the jar. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill.

Place salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and pour the resulting salt solution over the cucumbers again.

Cover the jar with a saucer, on which place a small weight, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days, after which they can be tasted.

Crispy lightly salted cucumbers with vodka

Ingredients:

  • cucumbers;
  • horseradish leaves;
  • cherry leaves;
  • currant leaves;
  • Bay leaf;
  • dill umbrellas;
  • black peppercorns;
  • 50 ml vodka;
  • 2 tbsp. salt.

Preparation:

Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and place cucumbers on top.

Prepare the brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

Lightly salted cucumbers with apples

Ingredients:

  • 1 kg of cucumbers;
  • 2 green sweet and sour apples;
  • 2 cloves of garlic;
  • 150 g dill;
  • 3-4 black currant leaves;
  • 3-4 cherry leaves;
  • 1 horseradish leaf;
  • 1 bay leaf;
  • black peppercorns;
  • 2 tbsp. salt.

Preparation:

Prepare the brine at the rate of 1 bay leaf and 2 tablespoons of salt per 1 liter of water. Boil it. Wash the cucumbers thoroughly and cut off the ends. Peel the garlic and cut the apples into 4 parts.

Place 1/3 of the dill, currant leaves, cherries and horseradish in a dry saucepan. Place half the cucumbers and one apple on the greens. Place a clove of garlic, cut into thin slices, and 4-6 peppercorns on top. Then add another portion of dill, garlic, currant leaves and cherries.

Top with remaining cucumbers, apples, herbs and garlic. Pour hot brine over the cucumbers, cover the pan with a plate and place a weight on top. Let cool completely and put in the refrigerator. In the morning the cucumbers will be ready.

Hot pickled lightly cucumbers with honey

You will need:

  • cherry leaves 10 g;
  • black currant leaves 10 g;
  • umbrella dill 10 g;
  • leaf horseradish 20 g;
  • garlic heads 2 pcs.;
  • chili pepper 1 pc.;
  • bay leaf 1 pc.;
  • cucumbers 500 g;
  • vodka 20 ml;
  • honey 5 g;
  • table salt 4 tsp.

How to pickle cucumbers with hot brine:

Prepare spices (herbs) for pickling. Select suitable branches, wash them and set aside. Select the cucumbers, they should all be about the same size, wash and cut off the ends.

Place the greens at the bottom of a prepared clean container (jar, pan, etc.): horseradish leaves, black peppercorns, black currant leaves, cherry leaves, umbrella dill (it can be replaced with dill seeds), chopped chili peppers and garlic.

Top with cucumbers and again layer with horseradish leaves and dill umbrellas.

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Prepare hot brine. To do this, boil 0.5 liters of water in a saucepan, add salt and half a teaspoon of honey. Stir until completely dissolved, turn off the stove and pour in a tablespoon of vodka.

Pour hot brine over cucumbers.

Cover with a lid and leave them to salt for a day at room temperature. If you do not plan to eat everything at once, you should store them in the refrigerator. After a day, lightly salted cucumbers are ready to eat.

Crispy veggies that are fresh yet salty make for an amazing appetizer. Such pets are sure to appear in almost every home in the summer. They go well with almost any dish and can even be seen on the holiday table. Greenhouse cucumbers, which can be bought at any store in winter, when pickled, also turn out to be quite tasty, but they are still difficult to compare with fresh ones, picked straight from the garden and immediately cooked.

How to pickle the classic way

You will need vegetables, herbs, garlic, water and salt. The first condition for success is that they are correctly selected for them. They should be approximately the same in size, pimply and dark green in color. It is best to collect them in the morning, before the sun has time to dry the beds. Wash or even soak the vegetables thoroughly in cold water for a couple of hours. In order to prepare lightly salted cucumbers at home, you should take glass or the enamel must not be damaged, otherwise the vegetables may oxidize. The main thing is not to add salt in aluminum bowls, as oxides easily get from the dishes into the food. So, place chopped garlic, allspice, and fresh herbs on the bottom of the selected container. If desired, you can add cherry, oak or horseradish leaves to make the cucumbers especially crunchy and aromatic.

It's time to move on to preparing the vegetables. Carefully cut off their ends - this will help the dish cook faster. If you have the time and patience, you can also prick each one with a needle. Place tightly in a container, without squeezing, and prepare the brine. Boil it (2 tablespoons of salt per liter of water). Pour this mixture over the cucumbers as soon as it has cooled slightly. That's all, now you know how to pickle lightly salted cucumbers. All you have to do is wait a day - and you can enjoy the result. The crispy and savory snack is ready.

How to quickly pickle lightly salted cucumbers

If you don’t want to wait a day, there is a way out. Take cucumbers with thin skin, small ones, and greenhouse ones will do. Take a plastic container or glass jar with a lid to prepare this amazingly aromatic and delicious snack. Place chopped fresh herbs, a few chopped garlic cloves, and peppercorns on the bottom of the dish. Cut the cucumbers lengthwise or into quarters (depending on their size) and place in a bowl. Season generously with salt and close the lid. Shake vigorously so that the contents of the jar or container release the juice and are evenly saturated with salt. After five minutes, a brine is formed from the juice of greens, vegetables and salt. Leave the dish at room temperature for an hour or just shake for about 20 minutes. All that remains is to rinse the cucumbers afterwards to get rid of excess salt. The dish is ready, you can serve it on the table.

Now you know how to pickle lightly salted cucumbers as quickly as possible, and you can surprise even unexpected guests with this dish. Of course, the classic recipe has been tested for generations and deserves respect, but the express method also brings good results and does not disappoint in taste.

Lightly salted cucumbers are one of the main dishes on our table in the summer.

Classic, quick, spicy, with apples, mustard, chili and even ginger - choose recipes to suit your taste!


How to pickle cucumbers: 7 main rules

1. Choose small cucumbers of the same size with thin skin and pimples - these are the ones that are most suitable for pickling.

2. If the cucumbers have wilted a little, soak them in cold water (with the addition of ice) for about 2 hours.

3. To make cucumbers cook faster, be sure to cut off the ends or make slits.

4. To make the cucumbers crispy, do not compact them too tightly.

5. For more uniform salting, it is better to place cucumbers vertically in a container.

6. It is better to take regular coarse stone salt. Iodized salt is not suitable as it can soften the skin.

7. Lightly salted cucumbers should be stored in the cold for 2-3 days.


Quick lightly salted cucumbers in a bag

This recipe will come in handy precisely when lightly salted cucumbers need to be prepared urgently.

Ingredients:
1 kg cucumbers
5–10 cloves of garlic
1 bunch of fresh dill
1 tbsp. level spoon of salt

How to cook quick lightly salted cucumbers in a bag:

1. Wash the cucumbers thoroughly and cut off the stems.


2. Place the cucumbers in a clean food bag.


3. Add garlic cloves cut lengthwise.


4. Place finely chopped dill and salt in a bag.


5. Tie the bag tightly and shake well so that the herbs, salt and garlic are distributed evenly.


6. Leave the cucumbers in the refrigerator for 30 minutes to 5 hours. The package needs to be shaken periodically.

Watch the exclusive recipe of the incomparable Lara Katsova!

Fragrant lightly salted cucumbers in hot brine


This method of pickling cucumbers will undoubtedly appeal to lovers of spicy but delicate appetizers.

Ingredients:
1.5 kg fresh cucumbers
10–12 cloves of garlic
4 horseradish leaves
7–10 currant leaves
1 small bunch of dill
2 liters of water
4 tbsp. level spoons of salt
1 tbsp. spoon of allspice (it is better to use a mixture of peppers)
2 teaspoons clove buds
4–5 bay leaves

How to cook fragrant lightly salted cucumbers in hot brine:

1. Wash the cucumbers and cut off the ends, cut the garlic cloves lengthwise, thoroughly wash the horseradish leaves, currants and dill.

2. Place half of the horseradish and currant leaves on the bottom of a clean pan.

3. Place the cucumbers, sprinkling them with chopped dill and garlic.

4. Pour water into a separate pan, add salt, pepper, cloves, bay leaf. Bring to a boil and remove from heat.

5. Pour brine over the cucumbers and cover with a lid.

6. When cool, put in the refrigerator.

7. After 24 hours, the fragrant lightly salted cucumbers are ready.


Lightly salted cucumbers with mustard and chili


Thrill-seekers will appreciate these lightly salted cucumbers. And don’t forget to take them with you to the outdoors for barbecue or grilled sausages!

Ingredients:
1 kg fresh cucumbers
8–10 cloves of garlic
1–2 peppers
1 small bunch of dill
1 teaspoon coriander seeds
1 teaspoon cumin
1 liter of water
1 tbsp. level spoon of salt
1 teaspoon mustard powder
2 teaspoons vinegar 9%

How to cook lightly salted cucumbers with mustard and chili:

1. Wash the cucumbers and cut off the ends, cut each clove of garlic lengthwise, cut the chili into rings.

2. Place the cucumbers in a clean saucepan or jar, topping them with dill, garlic, chili pepper, coriander and cumin.

3. Add salt to the water, boil, remove from heat and stir mustard powder and vinegar.

4. Pour the resulting brine over the cucumbers, cool and place in the refrigerator for 1–2 days, covered.


Lightly salted cucumbers with apples


Incomparable recipe! Apples make an excellent snack, and cucumbers are imbued with characteristic apple notes. Just what you need for a salad, as a snack, or just to crunch on a warm summer evening while chatting in a summerhouse.

Ingredients:
2 kg cucumbers
4 large sour green apples
4 horseradish leaves
6–8 currant leaves
1 bunch of dill
8–10 cloves of garlic
1 liter of water
2 tbsp. spoon of salt

How to cook lightly salted cucumbers with apples:

1. Cut off the ends of the cucumbers, cut the apples into quarters, removing the core.

2. Place the cucumbers and apples in a clean saucepan or jar, topping with horseradish and currant leaves, dill and garlic.

3. Add salt to water, boil and pour into cucumbers.

4. Cool and put in the refrigerator for 1 day.


Lightly salted cucumbers with ginger


Ingredients:
5–6 large cucumbers
2–3 cm of ginger root
1 teaspoon salt
3–4 teaspoons sugar
1 tbsp. spoon of vinegar 9% *

* It is better to add salt, sugar, and vinegar based on your taste. You can introduce seasonings into cucumbers gradually, tasting the brine.

How to cook lightly salted cucumbers with ginger:

1. Cut the cucumbers into circles or long strips using a vegetable peeler. You can also use curly knives for slicing. If you don't want to make a salad, cut the ends off the cucumbers or cut them in half lengthwise.

2. Grate the ginger root on a fine grater.

3. Combine cucumbers with ginger, add salt, sugar, vinegar and mix.

4. Transfer to a clean food bag and leave in the refrigerator for 1 to 10 hours.