Lightly salted cucumbers are a wonderful summer snack for any reason or no reason. They are great served with boiled potatoes, kebabs, fried chicken, to any other dishes; use as a component for salads, or just crunch for pleasure.

I'm not even talking about how good they are with strong drinks - you simply can't find a better snack!

There are simply countless ways to prepare such a snack. And all because the people’s love for this matter is too great. Besides, when they grow in their own beds, and you take a bucket of them every day, all that remains is to preserve them and lightly salt them. Because it’s simply not possible to overcome them in other ways.

But if preservation is a responsible and long process, then salting them quickly is just what you need. That’s why they are salted in pots, jars, and simply in bags. In the evening you pickle it, and in the morning you can serve it on the table. And there are super quick ways so you can serve them in just half an hour. These are the favorite methods of pickling in bags, or express methods.

In today’s article, we will be looking at such quick methods. Of course, we cannot reflect all of them in one article, since there are simply a lot of them! But at least you need to know the most basic and popular ones.

The most convenient way to cook lightly salted cucumbers in a saucepan. Fruits of any size are suitable for this, but it is still best to take medium or small specimens. Firstly, because they will pickle faster, and secondly, because their skin is much more tender and therefore they themselves will turn out crispy and not soft.

In addition, large fruits produce rather large seeds inside, and all the taste of the pulp is given to them. That's why large specimens You can add salt, but only when there are no others.

We will need:

• cucumbers - 10 pcs (medium size)
• horseradish leaf - 1 piece
• dill - 4 umbrellas (2 - 3 sprigs)
• garlic - 2 cloves
• red capsicum - to taste
• black peppercorns - 7 pcs

For filling:

For 1 liter of water - 1 tbsp. spoon of salt

Preparation:

1. Wash fresh, strong fruits and cut off the ends. If they are hard, they can be used immediately. And if the fruits are limp, then they need to be poured for 3 - 4 hours cold water. During this time, they will be saturated with water and after salting they will be hard and crispy.

2. Rinse the greens thoroughly. I always use dill by eye; only the ingredients are given. approximate quantity. You can use any of its parts - the umbrellas themselves, the stem, and their openwork foliage. If the dill bush is large, then the stem needs to be cut.

In general, it is better to use different parts of it. This will be better for both taste and aroma.

3. Peel the garlic. Cut it into thin slices.

4. If you like spicier snacks, then prepare a piece of red capsicum. Personally, I always add it to pickles, even lightly salted ones. I add just a little bit, so that when you eat the finished product you don’t feel it at all. But it leaves its own little taste mark.

5. Place a pot of water on the fire. If the fruits are not very large, then a liter should be enough. But even if it’s not enough, it’s better to boil it a little more later.

6. As soon as the water boils, add salt to it and stir. If you want to add a little sweet note, add one and a half tablespoons of sugar.

7. While the water is boiling on the stove, layer all the prepared ingredients into the pan. Place some greens on the bottom, then cucumbers, and the remaining greens.

In principle, it doesn’t matter much how you distribute the ingredients. But it is advisable that a little horseradish and dill be on top. They need to kind of cover the top layer.

saucepan big size For such a quantity of fruits there is no need to take it. Otherwise you will need more brine. Make sure that after placing the cucumbers in the pan, there is enough space left for them.

In addition, it will be inconvenient to place a large saucepan in the refrigerator; it will take up all the free space there.

8. Well, we’ve laid everything out, and by this time we already have the brine ready. It must be salty. When you add salt, don't be afraid that there may be a lot of it.

Pour the boiling brine into the filled pan. It should completely cover all its contents. If the filling is not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as much as needed.

9. Prepare a saucer the size of the inside of the pan and place it on top so that it acts as a pressure and presses down all the contents.

10. Leave at room temperature for the night. In the morning our lightly salted cucumbers ready. Especially if they are small. If they are larger, they will need a little more time.

11. But be that as it may, in the morning you need to put the pan with the contents in the refrigerator. The salting process will take place there too. But in the refrigerator the brine will retain its transparency. If you leave it at room temperature, it will soon begin to become cloudy and sour. And the fruits will also acquire a sour taste.

That's basically all! You can eat cucumbers and enjoy their crunchy content and pleasant taste.

And here is a video on how you can cook your favorite snack in a saucepan.

We made a video specifically for this article, and we really hope that it will help you quickly complete the task. Go to the channel, watch other materials, there is a lot of interesting stuff there. Friends, don’t forget to subscribe and hit the bell so you don’t miss new ones interesting recipes!

Snack cucumbers cooked in a bag in 1 hour

This version of pickling is incredibly popular among the people, and they are prepared this way at home, in the country, and even at work. And those who went out into nature generally consider it the best. As soon as the first fruits ripen in the gardens, they are collected, and after eating a few fresh ones, they immediately take up the bags.

According to this recipe, by the way, you can salt not only in a bag, but also in a plastic container. The effect can be achieved exactly the same, and even much faster.

But today we are salting in a bag, so we are preparing it. Yes, not one, but two, for better strength. So that our cucumbers don’t accidentally jump out of the bag.

And I almost forgot to say that this method is not only very tasty, but also the fastest. After our product has been salted, after 40-60 minutes it can already be eaten in its fully prepared form. And it must also be said that it is so simple that it is unlikely that it will be possible to find something even simpler.

We will need:

• cucumbers – 500 gr
• garlic - 1 - 2 cloves
• dill - half a bunch
• horseradish - 0.5 sheets
• pepper - to taste
• salt - to taste

Preparation:

Small varieties are best suited for this method. Moreover, it can be used to salt not only ordinary small vegetables, but also long salad varieties. They are long and thin, and this is just good, it means they will be salted faster.

1. Wash the fruits, cut off the ends on both sides and cut. This can be done in different ways; you can cut them lengthwise into 2 - 4 parts, depending on the size. Or you can cut them into small circles or cubes. It also depends on their size.

The smaller you cut them, the faster the pickling time will be.

The peculiarity of this method is that the vegetable must be cut. How you do it doesn’t make much of a difference. The main thing is that the pieces are not too large or too small.

2. Chop the garlic as finely as possible, this is important. We need garlic juice, which will quickly penetrate the pulp of the fruit. Therefore, to do this, you either need to chop the garlic very finely, or use a garlic press.

3. We also need to chop the dill smaller. For this recipe you only need the tender parts of the dill; the rough stems are separated and removed. If in other methods of pickling you can use any of its parts, then only openwork branches are suitable here.

And lovers can also add a little parsley for taste and aroma.

4. Tear half a horseradish leaf into small fragments with your hands so that they can be easily removed later.

Sometimes there is no horseradish, so nothing bad will happen if we don’t add it. When we pickle cucumbers this way at work, no one even remembers it.

5. Salt the fruits, as for a salad, so that they can be eaten. They should be moderately salty. To determine whether there is enough salt, the chopped sticks must be mixed and definitely tasted.

If the taste suits you, then just take another pinch of salt and pour it into our preparation. We are preparing lightly salted cucumbers, not salad, so we need a little more salt than for salad.

6. Now that everything is cut and prepared, you can put all the components in a plastic bag. Or rather, in two packages, one needs to be inserted into the other. Then you will understand why such manipulation is needed.

7. Yes, we almost forgot. Add a little more pepper. For this I really like to crush two to three black peppercorns and add them. The aroma in this case will be simply stunning.

But if you don’t want to mess around, just add a pinch of regular ground pepper.

8. Now the fun begins. Twist the bag and shake it very vigorously with up and down movements so that all the ingredients are mixed, and juice should appear.

9. Let it lie in this state for 10 minutes, and then shake again. Then fill the bag with air, you can even inflate it there and tie it tightly. Place in the refrigerator.

In an hour, our delicious and aromatic appetizer is ready. Feel free to serve it on the table and treat everyone present.

If there is no refrigerator, then at room temperature you can keep the snack for not an hour, but for 30 - 40 minutes, periodically shaking the bag again.

The finished product is best eaten immediately. When it sits for a long time, it loses its taste. The garlic smell and aftertaste begins to predominate. And the cucumbers themselves lose their shape because the juice flows out very intensively. And their taste becomes watery. Therefore, lightly salt them in a bag for one, maximum two times.

But it is still advisable to eat them on the same day.

You can also salt cherry tomatoes in the same way. To do this, you need to prick them with a toothpick. And it will take 24 hours for salting. But they turn out simply incomparable.

This is such a wonderful and fast way. To prepare such a snack, you need nothing but time. Cut everything and shake it, that’s the whole story.

And these cucumbers can be pickled in just 10 minutes. Watch the video from our YouTube channel.

That's how fast and easy it is!

Lightly salted cucumbers in hot brine overnight

It will take exactly one night to pickle our green vegetables using this method. That is, if you pickle them in the evening, then in the morning you can eat them with all your might, especially if you use small specimens.

We will need:

• cucumbers - for 3 liter jar(how many will be included)
• dill - 8 umbrellas (or 1 large bush)
• currant leaf - 8 pcs
• cherry leaf - 8 pcs
• horseradish - 1 leaf (small)
• garlic - 2 cloves
• black pepper - 10 pcs
• allspice - 3 pcs
• red capsicum - to taste and level of spiciness
• clove buds - 6 pcs.

For the brine:

• water - 1.5 liters
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons

Preparation:

I will pickle the cucumbers in a three-liter jar, but you can also pickle them in a saucepan. You can just put everything in a jar very compactly and tightly, but in a pan you will need more space. But this will not affect the quality in any way, so choose the container yourself.

1. Wash the fruits and cut off the ends. Let me remind you that if they are small and picked, for example in the morning, and you cook them in the evening, then soak them in water for 3 hours. This is provided that you did not immediately put them in the refrigerator. The same applies to purchased copies.

Otherwise, they will not turn out crispy and dense. It's summer now, and cucumbers quickly lose moisture when exposed to heat. And moisture is very important for everything to work out as it should.

2. Wash the greens and immediately put them all on a plate so that you don’t forget anything later. Today I didn’t have currant leaves, and I decided to replace them with raspberry leaves. Of course, I won’t achieve the smell, but I will be able to maintain the rigidity.

Dill can be used not only in umbrellas, but also the whole bush, along with the stem. If it is large in size, then it can be cut as needed.

Tear the horseradish leaf into smaller pieces.

3. Prepare spices, also all at once in one place, so as not to forget anything. I use red hot pepper. It comes in varying degrees of severity, this needs to be taken into account. My pepper is very hot, so I use just a little bit of it.

Peel the garlic and cut into thin slices.

4. We will need a three-liter jar. It must be thoroughly washed with baking soda and rinsed with boiling water.

5. Now that we have everything ready, we will put everything in the jar. Place the first layer of fruits very tightly to each other. If the last of them has to be squeezed in, then it must be done. The denser we lay them out, the less brine we will need.

Place larger specimens on the bottom and smaller ones on top. The small ones will pickle faster, so we eat them faster. In the meantime, the bottom line is that the lower ones will arrive in time.

6. Then add some different herbs and some garlic.

7. Then cucumbers again, maybe two layers at once. And again greens, garlic and half of the whole pepper, along with red. In the middle is where he belongs.

8. And so, alternating layers, fill the jar to the very neck. I have small samples and much more of them went into the jar than I expected. And it wasn't even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.

9. Be sure to put the remaining peppercorns and herbs on top. Great, everything turned out very nicely. And tomorrow it will still be delicious!

10. Boil water, as soon as it boils, add salt and sugar. Wait for them to dissolve and boil again. The brine, also called brine, is ready.

11. Pour it into the jar right up to the neck. It took me about 1.4 liters. But this quantity will depend on how tightly you stacked all the cucumbers.

12. Cover the jar with a saucer; if they want to jump out, then place a liter jar of water on top.

13. Leave the jar in the kitchen at room temperature until the morning.

14. In the morning you will see that they have changed their color. This means that they are already ready. And you can already take a sample.

15. After trying, put the jar in the refrigerator and store it there. At any time of the day or night, cold, crispy cucumbers are waiting for you to take them out and taste them.

By evening, larger specimens will arrive. Therefore, boil potatoes or fry meat. An incredible dinner awaits you!

Quick Lime and Mint Pickle Recipe

This is a great appetizer to make while going on a picnic. They are prepared almost instantly. It only takes 30 minutes for them to salt and become very tasty.

We will need:

• cucumbers - 1.5 kg
• lime - 3 pcs.
• dill - 1 bunch
• mint - 4 sprigs
• salt - 2 tbsp. spoon
• sugar - 1 teaspoon
• allspice - 3 peas
• black pepper - 4 peas

Preparation:

1. Wash the fruits and trim the ends on both sides. Cut each of them into two to four parts depending on their size.

2. Crush the peppercorns in a mortar. You could also use ground pepper, but when the pepper is freshly ground, it has a completely different smell, much richer and more aromatic.

3. Wash and dry the limes. Then grate the zest, only the green part.

Add the zest to a mortar and grind it together with the pepper. You can feel the aroma. Our cucumbers will smell the same, and maybe even better.

4. Squeeze the juice from the remaining limes into a separate container.

5. Cut mint and dill into smaller pieces. If the dill has very thick stems, it is better to cut them off. If they are small, and most importantly not tough, then cut them too.

6. Place the fruits in a bowl. Pour juice over them and sprinkle with spices. Then mix gently so that the cubes remain intact.

7. Let stand like this for 30 minutes. After this time they are ready and can be served.

It turned out to be an excellent snack and something stronger.

Therefore, when you go outdoors, take everything you need with you. Better have a snack hard to come up with!

Salted with garlic and herbs in soy sauce

This recipe differs from all others in that it uses soy sauce and a lot of greenery. The original uses dill and cilantro. But I know that not everyone can stand the smell of cilantro, and will not even eat other greens that were just lying nearby.

Therefore, if you are one of these people, then replace the cilantro with parsley. Or just add one dill, as I did in today's version.

We will need:

• cucumbers - 1 kg
• garlic - 5 - 6 pcs
• dill - 1 bunch
• cilantro (parsley) - 1 bunch
• soy sauce - 200 ml
• olive or sunflower oil - 1 teaspoon
• vinegar - 1 teaspoon (partial)
• sugar - 1 teaspoon
• ground red pepper - to taste (pinch)
• salt - 1 teaspoon
• sesame - 2 - 3 tbsp. spoons

Preparation:

1. Wash the fruits and cut off the ends on both sides. Cut them into 4 parts, and if the vegetables are long or pot-bellied, then you can cut them into 6 - 8 parts. In general, cut it so that you can immediately take a piece and put it in your mouth whole, or so that there is enough for two bites.

Add salt on top, stir and let stand for a while.

Prepare the ingredients immediately so you have everything on hand.

2. Place the cubes in a saucepan or bowl.

3. Grate the garlic on a fine grater. If you crush it with a press or chop it finely, you will feel it, but grated will be just right. It will completely combine with all other components and will not stand out in taste.

4. Finely chop the greens. If it has fairly thin stems, then chop them too, but if they are large, then it is better to remove them.

5. Pour sesame seeds into a bowl or deep plate. Pour in soy sauce, vinegar and oil. Mix everything. Let sit for a while so that the seeds are saturated.

Vinegar must be added with caution. It's just that everyone has different tastes, and that's why it's difficult to please everyone. So add as you wish.

By the way, you can also use lemon juice together. It will even be more natural. In addition, we will acquire another wonderful scent.

6. Pour herbs, garlic and ground black pepper into a saucepan, mix everything well. Then pour in the liquid component with sesame grains and mix again.

7. In principle, that’s all! Now just put the saucepan in the refrigerator, closing it with a lid. And after 4 - 6 hours, our lightly salted cucumbers with herbs in soy sauce are ready.

Very tasty! As it turns out, soy sauce goes well with the hero of our story today.

You can store them in a jar in the refrigerator. We kept them for a week and nothing happened to them. Throughout the entire storage period they remained tasty and appetizing.

Cold and fast method using mineral water

And there is also this one interesting way salt the cucumbers. This is the so-called cold method pickling. You can, of course, use regular cold water, or better yet, spring water.

Or you can do it like this, with mineral water.

Mineral water must be carbonated. It is the gas bubbles that help ensure that the salting process occurs quite quickly.

Delicious beautiful cucumbers can be eaten the next day.

Salting in a quick way without loss of color

I heard that cucumbers can be pickled in such a way that they do not lose their color. I always wondered how this could be achieved.

And then one day I came across a recipe that described exactly how to do this. And you know what the secret was - vodka was added to the brine! That's it!)

Yes, and they are salted in a barrel. Although you can pickle them in a saucepan.

I give the recipe in the form in which it came to me. The proportions here are quite large, but I decided not to change them. Someone will want to salt only half a kilogram of fruit, someone will want to salt 3, and someone will want to salt all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone will be able to calculate for themselves the required number of kilograms and grams .

We will need:

• cucumbers – 10 kg
• dill - 320 gr
• currant leaf - 320 g
• horseradish leaf - 170 gr
• chopped garlic - 20 g

For the brine:

• water - 7 liters
• salt - 320 gr
• vodka – 150 ml

It is very convenient to salt a kilogram of vegetable for testing. In this case, simply divide the weight of all other ingredients by 10.

Preparation:

1. Wash the fruits and cut off both ends. Take not very large specimens, their skin is more tender and they turn out more tasty because of this. Brine through the thin skin better nourishes the inner pulp.

Prepare all the greens at once so you have them on hand.

2. Place the cucumbers in a barrel, placing them in layers with herbs and garlic.

The top layer must be made of greenery.

3. Boil water and add salt to it. As soon as the salt dissolves, pour in vodka and immediately turn off.

4. Pour in hot pickle in a barrel. Press down the contents with not very heavy pressure; just a flat plate will be enough.

5. The next day you can eat them.

But on the same day they will need to be removed to the basement. I think that not every house has a barrel and a cellar. Therefore, we salt our vegetable in a saucepan and store it in the refrigerator.

I myself love it when there is so much to choose from. When you try to cook different recipes, there will certainly be one among them that you love the most.

But there are so many people, so many opinions, especially when it comes to taste. What I like most is not necessarily what someone else likes.

So try it and find your own recipe. Our summer is long, so why not, but cucumbers are always born in large quantities. Therefore, you can try a lot of different options.

And I'll leave it at that. And I want to wish everyone that you always get only the most delicious cucumbers!

Bon appetit!

Lightly salted cucumbers are a wonderful delicacy that you can pamper yourself with almost all summer. They are prepared according to a variety of recipes, but housewives are especially fond of cucumbers cooked in a saucepan. This method requires minimal effort, but the lightly salted cucumbers in the pan turn out very tasty, crispy, a real treat!

Cooking methods

All recipes lightly salted cucumbers in a saucepan comes down to three cooking methods:

• dry;
• in cold brine;
• in hot brine.

1. The dry method is the easiest for the housewife. Cucumbers, herbs and other ingredients are simply laid out in layers in a pan and sprinkled with salt. But the dry method requires the most time for the cucumbers to be salted. It takes 3-4 days until they are ready (if whole fruits are lightly salted). The process can be speeded up by cutting the cucumbers and/or shaking the pan with them from time to time.
2. The cold method allows you to preserve the natural taste and aroma of cucumbers as much as possible. Lightly salted cucumbers often cooked in cold brine are indistinguishable from fresh ones! If, of course, you look at them from some distance. Complete salting using this method requires 2-3 days.
3. Using hot brine, you can enjoy delicious lightly salted cucumbers within a day, and even faster if you use some tricks that you will learn below. The main and, perhaps, the only disadvantage of this light-salting method is that the color of the cucumbers changes; they acquire a yellowish-brownish tint, approximately the same as that of cucumbers pickled for the winter. And yet, for the housewife this is the most labor-intensive method.

Tricks for preparing delicious, crispy lightly salted cucumbers

1. To make the cucumbers juicy and crispy, before cooking you need to soak them in cold, almost ice water. Half an hour is enough if they were picked from the garden very recently and have not experienced the effects of heat and direct sun rays. If they have been lying around for a couple of days after collection, or were bought in a store or market, then they need to be soaked for three hours.
2. The smaller the cucumbers, the tastier they turn out and the faster they pickle. If you do not plan to eat the entire pan in one sitting, then you should put the larger fruits in the bottom layers, medium-sized ones in the middle, and the smallest ones on top. Then you can take the first sample much faster, and while you get to the middle and lower layers, they too will be salted.
3. When pickling, a variety of herbs and spices are always used. Knowing their properties and influence on the process, you yourself will be able to create new, excellent recipes for lightly salted cucumbers in a pan!
   • Dill, especially if it is with umbrellas, gives cucumbers a wonderful aroma. You don't have to save it, as they say experienced housewives, “There’s never too much dill in cucumbers!”
   • Horseradish acts as a kind of natural preservative: it increases the shelf life of preparations, helps keep the brine clean and transparent longer, and adds a piquant aroma to cucumbers.
   • Currant, cherry and oak leaves make cucumbers crispier. You can put them together or separately.
   • Tarragon (tarragon) will give lightly salted cucumbers a “barrel-like” taste.
   • Garlic adds pungency, a unique aroma and helps the product last longer.
   • Pepper different types(black, fragrant, spicy capsicum) will make the cucumbers spicier.
4. When cooking, greens, garlic, and spices can be added to cucumbers “by eye”; it’s okay if there are a little more or less of them than indicated in the recipe. But the brine must be made, strictly maintaining the ratio of the ingredients included in it. At the same time, you need to remember that you may need more or less brine for the same number of cucumbers, depending on what kind of pan you have, what size the cucumbers are, and how tightly you packed them.
5. Do not place the cucumbers in the pan all the way to the top, leave a few centimeters. It is important that the brine completely covers the cucumbers; not a millimeter should be exposed above its surface!
6. When laying cucumbers, herbs and spices in layers, try to time it so that everything is distributed evenly so that there is enough greenery for the top layers.

Recipes for lightly salted cucumbers in a saucepan

There are countless recipes for cooking lightly salted cucumbers in a saucepan! Anyone will find a recipe to their liking.

Classic recipe in hot brine

Our great-great-great-grandmothers used to prepare lightly salted cucumbers this way. And today it remains one of the most popular. Classic - it is a classic!

Ingredients for a 3-liter saucepan:

• cucumbers - about 2 kg (as much as will fit);
• horseradish leaf - 1-2 pcs;
• dill, preferably with umbrellas - 8-10 sprigs;
• currant leaves - 8 pcs;
• cherry and/or oak leaves (in any ratio) - 8 pcs;
• black peppercorns - 10 pcs;
• garlic - 3-4 large cloves.

For the brine:

• water - 1 liter;
• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• optional:
  • Bay leaf- 2-3 pcs;
  • allspice - 3-4 pcs;
  • clove buds - 3-4 pcs;
  • tarragon - 1 sprig;
  • hot capsicum - to taste (usually a 1 cm thick ring, seeded, is enough).

How to cook:

1. Prepare all products.
   • Wash the cucumbers, cut off the butts on both sides, soak in cold water.
   • Wash the greens and let the water drain.
   • Cut large greens (horseradish leaves, dill) (or better yet, tear them with your hands) into small pieces, approximately the size of a currant leaf.
   • Peel the garlic, cut into thin slices.
   • Place the remaining ingredients so that they are at hand.
2. Place cucumbers on the bottom of the pan in one layer, put a layer of greens on them (except horseradish), garlic, pepper, and horseradish leaves on top.
3. Fill the entire pan with these layers (cucumbers - herbs - spices - horseradish), not reaching the top by 5 centimeters.
4. Prepare the brine.
   • Put the water on the fire, add salt, sugar and, if desired, other spices.
   • Bring to a boil, turn off the heat.
   • Cool slightly.
5. Pour the hot brine into the pan with the cucumbers, so that they are completely covered.
6. Place a pressure so that the cucumbers do not float up (the easiest way is to use a flat plate with a liter jar of water on it).
7. Leave at room temperature for 10-12 hours. Important: the pan should not be exposed to direct sunlight!
8. When this time has passed, put it in the refrigerator.
9. If the cucumbers are small, they can already be eaten. But for an ideal taste, or if the fruits are quite large, you need to wait another 12 hours until they are completely ready.

Crispy lightly salted cucumbers in cold brine

Ingredients:

• cucumbers - 1 kg;
• dill - 1 bunch;
• garlic - 1 head;
• other herbs and spices - to taste.

Brine: per liter of cold boiled water - 2 tablespoons of salt.

How to cook:

1. Before cooking, it is advisable to soak the cucumbers for an hour or two in cold water.
2. Wash the dill, dry it, and chop it not very finely.
3. Peel the garlic, cut the cloves in half lengthwise.
4. Place half of the dill and garlic on the bottom of the pan.
5. Place the cucumbers tightly.
6. Place the rest of the dill and garlic on top of the cucumbers.
7. Pour in brine and put pressure on.
8. Leave the jars at room temperature.
9. After three days, lightly salted cucumbers are ready to eat.
10. Then store in the refrigerator (can last for 2-3 months).

Quick recipe for lightly salted cucumbers with mustard

Ingredients:

• cucumbers small size- 1 kg;
• sugar - 1/4 cup;
• vegetable oil - 1/4 cup;
• table vinegar 9% - 2 tablespoons;
• garlic - 1-2 cloves;
• dill - a small bunch;
• dry mustard - 1/2 tablespoon;
• ground black and red pepper - a pinch;
• salt - 1/2 tablespoon.

How to cook:

1. Wash the cucumbers and cut off the ends. Cut into 4-6 pieces. Place in a small saucepan.
2. Chop the dill as finely as possible, removing any rough branches.
3. Crush the garlic with a press or finely chop.
4. Place all the ingredients in a saucepan with the cucumbers, mix everything well.
5. Leave for 3 hours, stirring the contents with a spoon from time to time. Juice will be released, in which our cucumbers will be salted.
6. After 3 hours, when they have lightly salted and released the juice, close the pan with a lid and put in the refrigerator for an hour.
7. Ready! You can treat your family and guests to this wonderful crispy snack.

Dry salted cucumbers

The saucepan for dry salting must be selected so that it is completely filled. Or adjust the quantity of products accordingly.

Ingredients:

• small cucumbers - 1 kilogram;
• salt - 1 tablespoon;
• cumin (optional) - 1 level teaspoon;
• garlic - 4 large cloves;
• bunch of dill.

How to cook:

1. Wash and dry the cucumbers. Cut off the butts.
2. Cut each one in half.
3. Place the cucumbers in a saucepan, add salt and cumin there.
4. Finely chop the garlic or press through a garlic press.
5. Finely chop the greens.
6. Add garlic and dill to cucumbers.
7. Cover the saucepan with a lid and shake well.
8. Place in the refrigerator for 3 hours.
9. Take it out and shake it from time to time.
10. When 3 an hour will pass, crispy lightly salted cucumbers can be eaten.

Video recipe: crispy lightly salted cucumbers in a saucepan on mineral water

This video will introduce you to an interesting recipe for preparing lightly salted cucumbers in a saucepan using mineral water. Thanks to mineral water, crispy cucumbers cook faster than with traditional cold brine, and they turn out very tasty!

Cook lightly salted vegetables in a saucepan more often according to classic or new-fangled recipes and enjoy a great appetizer!

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

1. 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 and place a few bay leaves on top. 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 for a very a short time in order to be in time before the guests arrive. This recipe will not contain exact quantity, we prepare cucumbers “by eye”. We cook cucumbers without brine.

Ingredients:

• fresh cucumbers
• dill greens
• garlic
• dry chili pepper

1. 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

Pickle cucumbers in a bag in Lately became 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.

1. 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 with a slide 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.

Date of publication: 09/24/2017

I already gave recipes for lightly salted cucumbers a little earlier. And since there are countless such recipes, I promised that I would return to lightly salted cucumbers. I keep my promise and assure you that these recipes are no worse, and some may like them even more than the previous ones.

You eat crispy lightly salted cucumbers, but your drool still accumulates, it’s so delicious. And the smell of brine cannot be described. He alone is appetizing. Much depends on your spices that you put in for pickling.

I try to experiment. I’ll add some leaves, then others. Then I’ll put another pepper, not peas, but hot capsicum or a mixture of peppers. Or some other spices. Therefore, I advise you, first make it according to the recipe, and then experiment with what you like.

How to make lightly salted cucumbers. Recipes for lightly salted cucumbers with spices

Here we will look at very interesting recipes for lightly salted cucumbers and each is good in its own way. Be careful with hot peppers, especially if children will eat the cucumbers. Please note that if the cucumbers sit longer than the specified time, they will become saltier.

So go ahead! Good luck to everyone!

1. Recipe for lightly salted cucumbers with garlic, pepper and cloves

Ingredients:

For 3 cans of 1 l:

• Cucumbers – 1.8 kg
• Dill – 3 sprigs
• Garlic – 9 teeth.
• Salt – 4 tbsp.
• Water – 2l.
• Currant leaf – 6 pcs.
• Peppercorns – 8-10 pcs.
• Cloves – 4 pcs.

Preparation:

1. Rinse the cucumbers and let dry. Try to choose cucumbers of the same size. To avoid spoiling the pickling, try the cucumbers to see if they are bitter. Because even after salting they will taste bitter. Don't be sorry, replace them.

2. Wash the jars well and dry them. Place dill, garlic cloves and currant leaves on the bottom of the jar.

3. Place the cucumbers, or rather place them in jars very tightly to each other.

4. Prepare the brine. Pour water into the pan. Add bay leaf, peppercorns, cloves. Add salt. For one liter of water you need 2 tablespoons of salt. Stir, put on fire and bring to a boil.

5. Pour boiling water over the cucumbers in the jars. The jars must be full.

6. Close the jars with lids and leave at room temperature for 1 day.

7. A day has passed. Open the jar and take out the cucumbers to try. What a aroma... wow..

8. Cut, perfectly salted. Delicious, crispy. We put the remaining cucumbers in the refrigerator. They taste even better cold.

Bon appetit

2. Recipe for lightly salted cucumbers in a bag with hot pepper and mustard

Ingredients:

• Medium cucumbers - 1 kg.
• Garlic - 1/2 head
• Hot pepper - 1/2 pcs.
• Bunch of dill - 1
• Bunch of parsley - 1
• Dry mustard - 1/2 tsp.
• Sweet peas - 5-6 pcs.
• Salt - 1 tbsp. (without top)
• Sugar - 1 tbsp.
• Wine vinegar or 6% - 2 tbsp.

Preparation:

1. Wash the cucumbers, put them in a bowl and fill them with very cold water. You can add ice to the water. Leave the cucumbers soaked for 2-4 hours. Better at 4. Then the cucumbers will be very crispy.

2. Cut off the ends of the cucumbers on both sides and cut the cucumbers lengthwise into 4 parts. If the cucumbers are small, you can only cut them into 2 parts.

3. Place dill umbrellas in a regular plastic bag. If you have currant, cherry or horseradish leaves, then they will also be good to add to the dill.

Check the package before storing to ensure it is intact. Place only leaves, without stems, especially dry dill, so as not to make holes in the bag.

4. Place the chopped cucumbers in a bag.

5. Chop fresh herbs. First, we cut off the stems, put them together with the greens and chop it all, not finely, but not very coarsely.

6. Place the chopped greens into the bag. Squeeze out some of the garlic here, about 3 cloves.

7. Finely chop the remaining garlic and also put it in a bag.

8. Cut the hot pepper into small circles. Don't let your guard down. Hot peppers it can be very spicy. Add pepper to taste.

9. We also put the pepper in the bag.

10. Add mustard, peppercorns, salt and sugar to the bag. Do not use extra salt, it is very fine and not suitable for pickling.

11. At the end, you can add wine vinegar or replace it with ordinary table vinegar 6% vinegar. This is not necessary, but many people like marinade with sourness.

Let's start salting

12. We tie the bag at the very top so that there is room to mix the cucumbers. Now mix everything thoroughly, shaking the bag so that all the products and spices are distributed evenly.

Don't be lazy. Mix thoroughly. The taste of each cucumber depends on this.

13. Place the bag of cucumbers in a bowl (just in case it breaks and starts leaking) and let stand for 30 minutes at room temperature. After half an hour we put it in the refrigerator. After 2 hours, the cucumbers are ready and ready to eat.

Here we have disagreements in our family. I like the cucumbers to stand overnight, but my wife, on the contrary, so that they are semi-fresh, i.e. after 2 hours in the refrigerator.

14. This time I won, we take the cucumbers out of the refrigerator in the morning. Look how much juice the cucumbers gave in the bag.

15. Cut the bag and put the cucumbers in a cup. What an aroma wafted throughout the kitchen.

16. The cucumbers are completely salted or, if with vinegar, then marinated.

17. Let's try. They crunch so hard that it hurts your ears.

Try it too.

Bon appetit!

3. Recipe for crispy lightly salted cucumbers in a 3-liter jar

Ingredients:

For a 3 liter jar

• Cucumbers - about 2 kg.
• Salt - 2 tablespoons
• Sugar - 1 teaspoon
• Peppercorns
• Garlic - 1 head
• Horseradish, currant, cherry leaves

Preparation:

1. We will pickle cucumbers in a 3-liter jar. So first we’ll prepare the jar. It's easier than making jam. The jar should be washed with baking soda with hot water and rinsed with cold water.

2. Prepare the brine. Pour one and a half liters of water into a small saucepan. A 3-liter jar filled with cucumbers holds just one and a half liters. Add 2 tablespoons of salt and a teaspoon of sugar. Mix everything, cover with a lid, put on the stove and leave for the water to boil.

3. To the bottom three-liter jar We put the horseradish leaves, break the dill umbrellas along with the hard stems so that they fit and also put them in the jar. We also add currant and cherry leaves.

4. Take black peppercorns. Cut the garlic cloves in half and put them in a jar together with the peppercorns.

5. The ends of washed cucumbers need to be trimmed on both sides. After this, put the cucumbers in a jar. When half the jar has been placed, we put all the spices on top again. Horseradish leaf, currant leaves, cherry leaves. Be sure to add dill, garlic, and peppercorns again.

6. Place the cucumbers on top of the spices until the jar is filled to the top. And again we put all the spices on top. All leaves, dill, remaining garlic and pepper.

Today I will share recipes for lightly salted cucumbers instant cooking in a saucepan. They can be prepared in small quantities for immediate consumption. If you salt more, then after a while they will become pickled.

Lightly salted cucumbers: recipe with garlic and dill in a pan

The first recipe I will share is a recipe for lightly salted cucumbers with garlic and dill in a saucepan.

You need to prepare:

• 2 kilograms of young, pimply cucumbers;
• A heaping tablespoon of salt;
• A bunch of dill with inflorescences;
• Large head of garlic;
• Horseradish root about 5 centimeters;
• Dessert spoon of coriander beans.

Pickling lightly salted cucumbers in a saucepan:

1. To begin with, let’s keep the washed fruits in cold water for some time. This may take from 30 minutes to two hours.
2. To prepare the filling, boil a liter of water with salt.
3. Place half the dill, thinly sliced ​​horseradish root, and sliced ​​garlic into the bowl. Distribute cucumbers on top. Place the second half of the dill and coriander seeds on top.
4. Fill in hot pour. Cover with a plate. If you have horseradish leaves, you can cover the vegetables with them.

You can try it in the morning.

How to lightly salt cucumbers with cold brine

And now we will use a recipe for quickly cooking lightly salted cucumbers in cold water in a saucepan. Cold pickling takes a little longer to prepare, but it turns out flavorful, crispy, and preserves green color fruits

• Cucumbers - 2 kilos;
• Salt - 35 grams;
• Garlic - 4 cloves;
• Hot pepper - half a pod;
• Dill with an umbrella - a small bunch;
• Horseradish leaf - 2 pieces;
• Tarragon - 5 sprigs;
• Currant leaves - 6 pieces.

Cooking at home:

1. According to the recipe, pickle cucumbers in a saucepan in spring or well water. As a last resort, you can take filtered one. Just not boiled.
2. Dishes for salting should be enameled. Do not salt in an aluminum pan to avoid oxidation.
3. We place all the products specified in the recipe in a container in layers. Top layer there must be greens.
4. Pour the prepared cucumber mixture into a liter of water with salt dissolved in it. Cover with a lid and leave in the room. After two days, pickles simple salting will be ready.

I take the sample already on the second day. My husband likes them more sour. Try it as you like. If you want to ferment cucumbers, leave them in a warm place for a couple of days.

Large cucumbers: how to pickle tasty and quickly

These cucumbers are prepared quickly, literally in half an hour. They turn out very tasty, fragrant, crispy.

We will need:

• 4 large cucumbers;
• 4 large cloves of garlic;
• A large bunch of dill;
• Coffee spoon of ground coriander;
• A teaspoon of salt;
• Dessert spoon of vinegar;
• Half a glass of fragrant sunflower oil.

How to do it quickly:

1. You can pickle it in a saucepan, but only a small one. Or in a large bowl with a lid.
2. Cut the washed and dried fruits into quarters. Rinse the greens and let them dry paper towel, cut not very finely. Crush whole garlic cloves, then finely chop.
3. Put everything you need according to the recipe into a bowl, cover with a lid, and shake well several times. We put it in the refrigerator. After twenty minutes, mix our appetizer. After another quarter of an hour, we serve the appetizer to the table.

On a note

In this recipe, salt, vinegar, oil can be adjusted to your taste.

Recipe for quick-cooking lightly salted cucumbers with boiling water in a saucepan

According to this recipe, quick-cooking lightly salted cucumbers are poured with boiling water in a saucepan, so they are prepared a day in advance.

Have to take:

• Cucumbers;
• Dill with seeds;
• Horseradish leaf and root;
• Garlic;
• Cherry and currant leaves;
• Salt – 50 grams per liter of water.

I don't specify the amount of seasoning. It all depends on the amount of vegetables and the taste of the housewife.

1. The fruits must be washed and the tails trimmed. Divide the seasonings in half. We lay out half the bottom of the dish, place the vegetables, and put the other half of the seasonings on them.
2. Boil water with salt and pour it over the fruits prepared for pickling. Place a plate on top and close with a lid.
3. After 12 hours you can try. But again, be guided by your taste. Some will like it better in a day, and others in two.

Bon Appetit everyone!

Lightly salt cucumbers in 5 hours

Now I will tell you how to salt lightly salted cucumbers in a saucepan without spending a lot of time on this process.

• A kilogram of cucumbers;
• Dessert spoon of salt;
• Dill bush;
• 3 cloves of garlic.

How to quickly make cucumbers:

Place washed cucumbers without stems, herbs and garlic in a container. Sprinkle the vegetables with salt and pour boiling water. After five hours, put the container with the snack in the cold.

As you can see, in this recipe we used simple salting.

Quick cucumbers with mustard

We prepare:

• 2 kilograms of cucumbers;
• Dill bush with seeds;
• A bunch of parsley;
• Horseradish leaves;
• Cherry leaves;
• Currant leaves;
• Hot pepper;
• 7 cloves of garlic;
• 2 liters of water;
• 100 grams of salt;
• 30 grams of sugar;
• A tablespoon of mustard with a mountain.

1. Immerse the cucumbers in water for a couple of hours. Line the bottom of the dish with herbs, add chopped hot peppers and garlic. Place cucumbers with trimmed tails on top of the greens. Sprinkle mustard on top of the vegetables.
2. Pour salt and sugar into hot, boiled water. Mix well. Pour the resulting brine into a container with vegetables.
3. Leave the pickle warm for several hours. Then we put it in the refrigerator. By evening the cucumbers are ready.

As you can see, the recipe for lightly salted cucumbers is not complicated, but the cucumbers turn out crispy and very tasty.

Lightly salted sliced ​​cucumbers in a saucepan in 5 minutes

This recipe for lightly salted cucumbers can be made in a saucepan in five minutes.

We will need:

• A kilogram of gherkins;
• 6 cloves of garlic;
• A bunch of dill;
• 35 grams of salt;
• Juice of half a small lemon.

We cut the gherkins into four parts, first removing the tails. Chop the dill and garlic. Place the prepared products in a container and squeeze the garlic into it. Sprinkle vegetables with salt and pour lemon juice. Mix well. Place the container with the snack in the refrigerator. Try the chopped gherkins after five minutes.

I hope you enjoy this quick 5 minute recipe and take note of it.

“Barrel” cucumbers – the same taste in a convenient container

Not every housewife has a basement for storing pickles in a barrel or bucket, so pay attention to the recipe for barrel cucumbers in a saucepan.

• 1.5 kilograms of medium-sized cucumbers;
• 60 grams of salt;
• Liter of water;
• 0.5 heads of garlic;
• A small bunch of dill with seeds;
• 5 currant leaves;
• 3 cherry leaves;
• 2 laurel leaves;
• Horseradish leaf;
• 6 peppercorns;
• 3 pieces of cloves;
• Coffee spoon of mustard seeds.

Line the bottom of the dish with washed herbs. We also add garlic, cut into two halves, and spices with mustard.

1. We wash the cucumbers well and cut off the tails. Place the prepared vegetables on top of the greens.
2. Place a ladle of water on the stove, after boiling, add salt and stir well.
3. Let the filling cool. Fill the cucumbers.
4. Press the vegetables down with a plate and place a jar of water on top.

The snack should stand in a cool place for two weeks.

Appetizer with apples

We prepare:

• 2 kilograms of cucumbers;
• 0.5 kilograms of apples;
• 4 cherry leaves;
• 4 currant leaves;
• 4 peppercorns;
• 10 pieces of cloves;
• Laurel leaf;
• Liter of water;
• 3 dessert spoons of salt.

How to salt in a saucepan:

Cut the apples into four parts, remove the seeds. We cut off the tails of the cucumbers. Wash the greens. In a stainless steel pan, alternately place herbs, cucumbers, apples, and spices. Boil water with salt. Pour hot brine over the cucumbers and place the weight. After a day, put the pickles in the cold.

Savory snack

Prepared from gherkins using unusual seasonings.

Let's prepare:

• 5 peas each of black and allspice;
• A teaspoon of sugar;
• Sprig of mint;
• Lime;
• A bunch of dill;
• 1.5 kilograms of gherkins;
• A tablespoon of sea salt.

Place the peppers in a bag, roll them into crumbs with a rolling pin, mix with sugar and salt. Add the zest there, removed from the washed and dried lime using a fine grater.

1. Cut the washed gherkins with their tails trimmed in half.
2. Mix with prepared spices, chopped herbs, and lime juice.
3. Leave it in the room for an hour. Then we put it in the refrigerator. In 30 minutes the appetizer will be ready.

I recommend watching a video recipe for cooking cucumbers in a saucepan.

If you want to make pickles, be sure to use the recipes for quick-cooking lightly salted cucumbers in a saucepan. And share your favorite recipes with your friends.