In this article we have collected the most delicious recipes, how to cook lightly salted cucumbers the most popular methods: hot brine, dry salting, lightly salted with currants, broken cucumbers, in an hour and others.

How to prepare lightly salted cucumbers with your own hands at home?

Many people love lightly salted cucumbers.

For a long time, this product has been present on tables as ordinary people, and noble persons.

That is why it will be useful to know a few original recipes salting

Lightly salted cucumbers in a saucepan - salt with hot brine

The easiest way is to make lightly salted cucumbers in a saucepan.

To fill, you will need a spoonful of coarse salt per liter of water.

The rest of the ingredients for cooking are also available.

Namely:

• — 10 pcs (medium);
• Horseradish - 1 leaf;
• Dill - normal bunch;
• Garlic - 2 cloves;
• Red hot pepper to taste;
• Black peppercorns - 7 pcs.

The salting looks like this:

1. Fresh green fruits must be washed and the ends of the vegetable trimmed. If they are hard, then they can be applied immediately. And if the vegetable is limp, then it is necessary to fill it with ice water for 4 hours.
2. The next step is to wash the greens. Dill can be taken by eye, approximate quantity- 3-4 umbrellas. Next, peel the garlic. Shred it into thin slices. If you want a spicier product, you can add a little hot pepper without seeds. You can omit this ingredient.
3. Next, you need to put a pan of water on the fire. If the cucumbers are medium, then a liter is enough. However, if it is not enough, then it is right to boil as much more as needed.
4. As soon as it boils, add salt to the water and stir.
5. If you want to add some sweets, you can add 1.5 tablespoons of granulated sugar to the brine.
6. While the water comes to a boil over the fire, you need to lay out all the prepared ingredients in layers in an enamel container. A little greenery is laid down, then fruits and greenery again on top.
7. With everything in the pan, the brine should have been ready by now. It must be salty. When adding salt, there is no need to be afraid that you might over-salt it.
8. The prepared marinade must be poured into a filled pan. It must absolutely cover all its contents. If there is not enough brine, then you need to make more; for half a liter of water after boiling you will need a spoonful of coarse salt. You need to add as much brine as is not enough.
9. The next step is to take a plate along the diameter of the inside of the pan and place it on top so that it acts as a weight and presses down the cucumbers.
10. The pan should be left under pressure at room temperature overnight. In the morning, cucumbers can already be served.
11. Small fruits will definitely be ready. If the cucumbers are large, then they will need a little more time, until the evening.
12. But, be that as it may, in the morning you need to put the container with the contents in the refrigerator.
13. The salting process will take place there too. The brine will remain clear if you put the product in the refrigerator. If you leave it on the table, it will soon become cloudy and the cucumbers will begin to sour. The cucumbers will become sour.
14. This is how easy it is to make lightly salted cucumbers in a saucepan, quickly and tasty.

Lightly salted cucumbers in a bag in 1 hour

The preparation is simple.

To do this, you should take medium-sized varieties. Moreover, you can salt not only ordinary small vegetables, but also long salad varieties.

They are long and thin, which is just good, it means they will cook faster.

You will need:

• half a kilo of fresh fruits;
• garlic - 2 cloves;
• dill - half a bunch;
• horseradish - half a leaf;
• pepper to taste;
• salt to taste.

Preparation:

1. The fruits must be washed, cut off the ends on both sides and chopped. This can be done in different ways, you can cut them lengthwise into 2-4 pieces, it all depends on the size. Or you can cut them into medium circles or bars. This also depends on their size. The finer the cut, the faster the pickling period will be.
2. The garlic cloves must be finely chopped, this is very important. We need garlic juice, which will actively enter the cucumber pulp. Therefore, to do this, you either need to chop the slices very finely or use a garlic press.
3. You also need to chop the dill as finely as possible. For this recipe, only the tender parts of the greens are needed; the rough stems should be set aside and used for preservation. If in other pickling recipes you can use any parts of the greens, then only the soft tops of dill are suitable here.
4. Half a leaf of horseradish should be torn into pieces by hand so that they can be simply removed later.
5. Cucumbers are salted both for salad dishes and so they can be eaten. They should be lightly salted. To understand whether there is enough salt, the chopped bars need to be mixed and mandatory take a sample.
6. Now that everything is cut and prepared, you can put all the ingredients in plastic bag.
7. More precisely, in 2 packages, one must be placed in the other. Further it will become clear why this manipulation is necessary.
8. You need to add a little more pepper. Many housewives like it. To do this, crush 2-3 black peppercorns and add to the cucumbers. The aroma in such a situation will be simply unique. However, if you don’t want to mess around, you can simply add a little ground black pepper.
9. Then the fun begins.
10. Close the bag and shake it very vigorously in an up and down motion until all the ingredients are well mixed and juice should form. In this state, the package should lie for about 10 minutes, and then you need to shake the contents again.
11. Then you should fill the bag with air, it’s better to even inflate it there and tie it tightly. Place in the refrigerator.
12. After 60 minutes, our tasty and aromatic appetizer can be served with potatoes or as a separate appetizer. These cucumbers can be added to vegetable salad.

Lightly salted cucumbers, dry salted

It should be prepared as follows.

Wash and dry the cucumbers. Trim the “butts” of the fruit.

Cut each cucumber into halves (you can leave them uncut, but in such a situation it is correct to pierce each cucumber with a fork in several places to make it salt faster).

To prepare you need to prepare:

• a kilo of small cucumbers with pimples;
• salt - 1 spoon;
• cumin - 1 spoon (without a slide);
• garlic - 4 large cloves;
• a bunch of dill;

Preparation:

1. Place the cucumbers in a plastic container, add salt and cumin.
2. Finely chop the garlic or pass through a garlic press.
3. Finely chop the greens.
4. Add to green fruits. Close the container with a lid and shake well.
5. Place in the refrigerator for 3 hours.
6. Take it out and shake it from time to time. Crispy lightly salted cucumbers can be eaten.

Lightly salted cucumbers with red currants

To prepare cucumbers, you need to prepare the ingredients.

You will need cucumbers (short-fruited, preferably “Nizhinsky”) (kilogram), water (liter), salt (50 g), blackcurrant leaf (10 pcs), mint (10 sprigs), red currant (15 sprigs).

The cooking recipe is as follows:

1. Wash and dry the fruits, red currants, 5 mint sprigs.
2. Wash and sterilize the pickling container.
3. Place fruits, currants and 5 sprigs of mint in a container.

Boil everything that is left for 3 minutes, then pour the resulting brine over the fruits, red currants and mint.

Leave for 4 hours.

How to cook crushed cucumbers?

The cooking recipe is simple.

We begin to pickle the broken cucumbers according to the recipe in a glass container. It is necessary to wash the fruits and peel off the skin if it is hard.

If you want to get the product as quickly as possible, then you need to clean the skin.

You need to prepare the following ingredients:

• fresh cucumbers - 3 pcs;
• dill - 30 g;
• garlic - 3 cloves;
• vegetable oil - 3 spoons;
• bay leaf - 1 piece;
• salt - half a spoon;
• ground black pepper - a pinch.

Preparation:

1. Prepare garlic and herbs. Then you need to chop the fruits into large pieces, so they will stick together less during mixing.
2. Even very small cucumbers should be cut - everything is aimed at quick pickling.
3. The next step is to finely chop the greens, pass the garlic through a press, and place the bay leaves in a container. The speed of pickling requires grinding all the additives included in the recipe.
4. Pieces of fruit should be placed in a liter glass container. Pour spices, herbs, garlic, bay leaves into the container, and add vegetable oil.
5. Add salt and close the container with a secure lid. Next, you need to shake the container vigorously.
6. The cucumber slices will begin to interact with the salt and release juices. The edges of the fruit will be damaged. Hence the original name of the recipe - “broken”.
7. You need to shake for about 10-15 minutes, and the cucumbers will take on a kind of shape that is wrinkled at the edges. After 30 minutes in the refrigerator you can eat.

Difference lightly salted cucumbers The advantage of salted ones is that they can be prepared much faster and with less salt. The minimum amount for 1 liter of water and 2 kg of vegetables is 1 tbsp. l. with a slide, maximum - 2 tbsp. l. Sometimes used for marinade soy sauce, sugar and vinegar.

Recipe for crispy lightly salted cucumbers with cold water

• Time: 3 days.
• Number of servings: 5 persons.
• Difficulty: easy.

This is the easiest pickling recipe, but it will take longer. Water can be used both regular and mineral. The finished snack can be stored in the refrigerator for 3-4 months.

Ingredients:

• garlic – 1 head;
• cucumbers – 1 kg;
• salt – 2 tbsp. l.;
• mineral or cold boiled water – 1 l;
• dill - 1 bunch.

Cooking method:

1. Dissolve salt in water.
2. Wash and dry the dill, chop finely.
3. Peel the garlic, cut each clove in half.
4. Place half of the dill and garlic in liter jars.
5. Next, pack the vegetables tightly. First cut off the ends and pierce them several times with a fork.
6. Sprinkle the remaining garlic and dill on top, pour brine to the neck.
7. Withstand at room temperature 3 days.

Recipe with boiling water

• Time: 12 o'clock.
• Number of servings: 4 persons.
• Difficulty: easy.

Lightly salted cucumbers instant cooking require hot brine. If you make a snack in the morning, then by evening you can already try it. Vegetables are kept in cold brine for 2-3 days.

Ingredients:

• oak leaves – 4-5 pcs.;
• cherry or currant leaves - 4-5 pcs.;
• dill umbrellas – 4-5 pcs.;
• black peppercorns - to taste;
• cucumbers – 1.5 kg;
• water – 1.5 l;
• salt – 1 tbsp. l. with a slide.

Cooking method:

1. Boil water, add salt, stir.
2. Leave the brine to cool for 3-5 minutes.
3. Place the vegetables in jars, add water, and seal with lids.
4. Leave for 6-8 hours, preferably overnight.

Lightly salted cucumbers in a jar

• Time: 3 days.
• Number of servings: 4 persons.
• Difficulty: medium.

For an appetizer for this recipe, it is better not to use salad cucumbers. Ideal fruits for pickling: not bitter, slightly pimply, as in the photo. For a more original taste, you can use red capsicum.

Ingredients:

• rock salt – 1 tbsp. l.;
• cucumbers – 1 kg;
• dill with umbrellas – 1 bunch;
• horseradish and currant leaves – 4-5 pcs.;
• water – 1 l;
• garlic - 4 heads.

Cooking method:

1. Soak vegetables for 2 hours cold water.
2. Peel the garlic, rinse the dill and leaves, place most of it on the bottom of the jar.
3. Trim the tails of the cucumbers and place the vegetables in a jar.
4. Place the remaining herbs and garlic on top.
5. Dissolve salt in water, pour brine over cucumbers.
6. Leave for 2 days.
7. Then drain the brine, pour boiling water over everything, cover with a lid.
8. Wrap it up, leave it for 15 minutes, then drain the water and repeat the procedure again.
9. Last time Boil the brine, then pour it into a jar and immediately roll it up.
10. Turn upside down and leave until completely cool.
11. Cucumbers turn out crispy and lightly salted; they can be stored until late spring.

Pickling with garlic

• Time: 1 day.
• Number of servings: 5 persons.
• Difficulty: easy.

The crispiest and delicious cucumbers obtained by preparing them in spring water. A popular variety for snacks is Nezhinsky. You should store it in the refrigerator for no more than 5 days, because then the vegetables become too salty.

Ingredients:

• horseradish leaves – 4-5 pcs.;
• fresh cucumbers – 2 kg;
• garlic – 16 cloves;
• dill – 2 bunches;
• coriander – 2 tsp;
• water – 3 l;
• salt – 3 tbsp. l.

Cooking method:

1. Soak the vegetables in cold water for a couple of hours.
2. Dissolve 1 tbsp in one liter of water. l. salt, boil.
3. Place a few horseradish leaves, a couple of sprigs of dill, and garlic on the bottom of another pan.
4. Next add the washed vegetables.
5. Place the remaining dill on top and sprinkle with coriander.
6. Pour in hot pickle and press with a plate.
7. Leave for a day at room temperature.

Cucumbers in mineral water

• Time: 1 day.
• Number of servings: 4 persons.
• Difficulty: easy.

Pickle for lightly salted cucumbers based mineral water makes them crispier and richer. In addition, since vegetables are not poured with boiling water, they retain most of their useful properties.

Ingredients:

• mineral water with gas – 1 l;
• medium-sized cucumbers – 1 kg;
• granulated sugar – 1 tsp;
• sea ​​salt – 2 tbsp. l. with a slide;
• dill stems and caps - to your taste;
• garlic – 5 cloves;
• coriander seeds – 1 dessert spoon.

Cooking method:

1. If the vegetables are large, then cut them into several pieces. Cut off the ends of each cucumber.
2. Cut the dill into stems and greens, leaving the umbrella intact.
3. Crush the coriander in a mortar and peel the garlic.
4. Place half of the spices prepared for the marinade at the bottom of the jars.
5. Next, pack the cucumbers tightly. Scatter the remaining dill and garlic on top.
6. Dissolve sugar, salt in mineral water, add coriander.
7. Pour the brine into jars, cover with a lid, and leave for a couple of hours.
8. Next, put the pickling in the refrigerator for 6-8 hours.

Instant recipe with sugar in a bag

• Time: 6 hours.
• Number of servings: 5 persons.
• Difficulty: easy.

The lightly salted appetizer according to this recipe has a spicy, sweetish taste. The fruits need to be small so that they fit into the bag. Suitable spices for this dish include horseradish, parsley, and dill.

Ingredients:

• sugar – 1 tsp;
• cucumbers – 1 kg;
• salt – 1 tbsp. l.;
• garlic – 1 head;
• dill with umbrellas – 1 bunch.

Cooking method:

1. Soak cucumbers in water for 2 hours.
2. Finely chop the garlic and dill.
3. Remove the cucumbers from the water, trim off the ends, and place in a bag.
4. Add sugar, salt, chopped garlic and dill.
5. Leave in the refrigerator for 2 hours, then remove, shake vigorously and put back for another 3-4 hours.

Pickling with lime and mint

• Time: 50 minutes.
• Number of servings: 5 persons.
• Difficulty: easy.

This recipe makes a refreshing snack. Preparing lightly salted cucumbers will only take half an hour. Instead of peppercorns, you can use ground pepper, but it is less rich and aromatic.

Ingredients:

• allspice – 3 peas;
• lime – 3 pcs.;
• mint – 4 sprigs;
• cucumbers – 1.5 kg;
• black pepper – 4 peas;
• salt – 2 tbsp. l.;
• sugar – 1 tsp;
• dill - 1 bunch.

Cooking method:

1. Wash the vegetables, trim the ends on both sides, cut each lengthwise into 2-4 pieces.
2. Wash and dry the lime, grate its zest, and pound in a mortar and mortar together with pepper.
3. Squeeze the juice from the remaining citrus fruits, finely chop the dill and mint.
4. Place the fruits in a bowl, sprinkle with spices, salt, pour over the juice, mix gently, and leave for half an hour.

Video

Greetings dear readers and guests of the blog. Very soon we will be harvesting the first harvest of cucumbers and will start cooking with them in full delicious salads, and other various snacks. But the most favorite option will be, of course. After all, in any case, each of you already misses such a treat, especially your own cooking).

Therefore, now we need to prepare in advance and arm ourselves with ways to prepare crispy malosol. This is exactly what I want to help you with today. We will learn how to quickly and tasty salt our vegetables using different methods and recipes.

But before proceeding directly to the cooking technology, I want to immediately give you useful information about what vegetables you need to take so that the appetizer really turns out with a bang.

So, cucumbers should preferably be freshly picked, medium in size and with pimples. It would be great if they were still the same size so that the salting process would occur evenly.

And also do not forget about such a procedure as soaking. Just before salting, soak the vegetables in water for a couple of hours. This will make them springy, firm and crispy.

Store-bought cucumbers will require more soaking time than homemade ones.

Well, now we can begin to describe the salting process itself. The first option involves a method using hot brine. The good thing about it is that the vegetables cook really quickly, but don’t forget that boiling water will cause them to lose their rich color. Therefore, if you are not in a hurry, it is better to fill everything with warm or even cold brine.

Ingredients:

• Cucumbers - 1 kg;
• Garlic - 4 cloves;
• Seasonings - optional;
• Salt - 1 tbsp. heaped spoon;
• Water - 1.5 liters.

Cooking method:

1. Rinse the cucumbers well. If they were collected a long time ago, then first soak them for a couple of hours in cold water.

2. If the crop has just been harvested, then after washing the vegetables, cut off the tails on both sides and place them in a container for pickling.

It is best to use an enameled container for quick salting.

3. Peel the garlic; if desired, you can chop it in any shape.

4. Send the prepared garlic to the cucumbers and add all the seasonings.

5. Then add salt.

6. Fill the workpiece hot water, stir. Cover with a lid and leave in a warm place for 6 hours. If you want it saltier, put the container in the refrigerator and leave for another 4-6 hours.

A quick method of pickling in a bag with garlic and dill

Moving on, my favorite method is next. I think I already talked about this in some article). And from your comments I realized that you love this recipe too. How can you not love him? Not only do we not dirty the dishes, we also add the most popular pickling bouquet - garlic and dill. Well, again, everything is salted instantly, especially if you cut the cucumbers into slices or mugs.

Ingredients:

• Cucumbers - 1 kg;
• Dill - 1 bunch;
• Garlic - 15 cloves;
• Salt - 1 tbsp. spoon.

Cooking method:

1. Wash your greens and vegetables. Peel the garlic.

2. Depending on the size of the cucumbers, we make the following actions: if they are small, then cut off only the tails, but if they are large, then cut them into several pieces. Then place them in a strong plastic bag and add the garlic.

It is better to cut the garlic into slices or put it through a garlic press.

3. Place dill sprigs on top.

4. And cover everything with salt.

5. Tie the bag well and shake the contents to mix everything.

6. Leave the workpiece for 4 hours at room temperature, shaking the contents periodically.

7. After the time has passed, serve the dish to the table.

Cooking crispy cucumbers in a jar with brine

Of course, let's not forget about classic recipes. Our summer is long, so we have time to try out all the techniques. Therefore, the next option is pickling in a jar.

Ingredients:

• Cucumbers - 2 kg;
• Garlic - 10 pcs.;
• Dill - 2 bunches;
• Cloves - 1 pc.;
• Allspice peas - 2 pcs.;
• Black peppercorns - 10 pcs.;
• Salt - 2 tbsp. spoons;
• Bay leaf - 1 piece.

Cooking method:

1. Wash the cucumbers thoroughly and cut into several pieces. Take a clean jar and scald it with boiling water.

2. Place chopped vegetables in a jar, add all the spices and garlic. Cut the dill into large pieces and place on top.

3. Dilute salt in a glass of boiling water and fill the jar with this brine.

Remember that you need to use regular rock salt, not sea salt or iodized salt.

4. Then add the remaining hot water to the jar almost to the top. Swirl the jar to mix all the ingredients together. Cover with a lid and leave overnight at room temperature.

5. In the morning, put the preparation in the refrigerator, cool it and start eating.

How to salt cucumbers in a saucepan quickly and tasty

Another cool cooking method is salting in a regular pan. In principle, we do all the same steps, but add our favorite spices and herbs.

The most suitable herbs for pickling cucumbers are: dill, currant leaves, horseradish leaves, Bay leaf, peppercorns.

Ingredients:

• Peppercorns - 1 tbsp. spoon;
• Garlic - 5 cloves;
• Hot red pepper - 1-2 pcs.;
• Salt - 2-3 tbsp. spoons;
• Sugar - 1 tbsp. spoon;
• Dill, parsley - a bunch;
• Currant and cherry leaves - 5-6 pcs.;
• Cucumbers - 2-3 kg.

Cooking method:

1. Wash the parsley and trim off the long stems.

2. Peel the garlic and cut the pepper into thin rings. Wash currant and cherry leaves.

3. Cucumbers need to be washed and the ends trimmed.

4. Wash and dry the dill.

5. Place spices on the bottom of a clean pan.

6. Now add the greens.

7. And only then place the cucumbers.

8. Pour 2 liters of water into another pan, add sugar and salt, bring to a boil. Pour the hot brine into the pan and close the lid. Leave it overnight, and in the morning put it in the refrigerator for 4 hours. Then you can eat the snack.

Additionally, you can install pressure on top, so the salting process will go much faster.

Recipe for lightly salted cucumbers with mustard

If you are a fan of something new and spicy, then I suggest adding mustard to the usual spices. I personally love this appetizer and often make it for the holiday table, as it can be easily swept up with a glass).

Ingredients:

• Cucumbers - 1 kg;
• Garlic - 3 cloves;
• Water - 2 liters;
• Salt - 2 tbsp. spoons;
• Greens - to taste;
• Mustard - 1 teaspoon.

Cooking method:

1. Wash all the greens and place 3/4 of them total number to the bottom of the container. Peel and coarsely chop the garlic and add to the herbs.

2. Wash the vegetables, cut off the tails and place in a container.

3. Dilute the salt in water and bring to a boil, cool. Pour the resulting brine over our preparation.

4. Now place the remaining herbs on top and sprinkle the mustard. Mix the mustard and brine a little.

5. Close the container with a lid and put it in the refrigerator for 6 hours. After time, the cucumbers will be ready to eat.

Quick pickled cucumbers recipe in 5 minutes

Well, at the end of today’s topic, I would like to say once again that first, try all the recipes, and only then choose your favorite and experiment with adding spices and aromatic herbs, just don’t overdo it.

Also, do not forget that the average preparation time for malosol does not exceed 3 days. If you choose hot way, then they will be ready in a day, cold - in 2-3 days, and in a bag - from 4-8 hours.

But of course, there is always an express method for the fastest pickling. So if guests are already on the doorstep, then use the next option. The video explains everything well, and in fact there is nothing complicated in preparing lightly salted cucumbers!

And with such a tasty and quick recipe, I complete my selection. I say goodbye to you and see you again!

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Instant lightly salted cucumbers are the most ideal option for those who want crunchy pickled cucumbers, but don’t want to waste time and effort on twisting. Having spent very little time preparing these cucumbers, you can eat them the very next day. We will tell you how to prepare such a snack below.

Important “subtleties”

Even the most best recipe quick pickles can be ruined by such a small thing as water or the wrong utensils. In order to avoid such incidents, we will tell you how to prepare for pickling cucumbers.

Selection of cucumbers

Not every cucumber is suitable for quick cooking. Definitely shouldn't even try to pickle this way. large cucumbers- they won’t be able to get salty in such short term. In general, for pickling lightly salted cucumbers, you should choose fruits that have the following parameters:

• small sizes;
• good hardness;
• thin skin;
• small pimples.

It is worth choosing cucumbers with similar sizes, then they can be salted evenly. But the most important criterion for selecting fruits for preparing such a snack is their taste. Therefore, before pickling, several cucumbers should be tasted for bitterness in taste. Also, you should not choose yellow fruits.

Advice! In order to get cucumbers like the ones in the photo below, it is best to use the Nezhinsky variety.

It is he who, according to many gardeners, has the most best characteristics for such a quick pickling.

Salting water

To prepare such cucumbers, many people mistakenly use plain tap water. But the taste of the finished snack directly depends on the quality of the water.

The most ideal option for quick salting is spring water. But in urban conditions, even 10 liters of water required to prepare 5 kilograms of fruit is quite difficult to obtain. In such a situation, it can be replaced with either bottled water or well-filtered tap water.

Advice! In order to at least slightly improve the taste of filtered tap water, it is recommended to pour it into an enamel bowl and place a silver or copper object on the bottom.

The water should stand in such a container for several hours. Silver or copper will bring the taste of tap water a little closer to the taste of spring water.

Before telling you how to prepare lightly salted cucumbers, you need to understand the pickling utensils. Most often, a saucepan is used for this. A saucepan, unlike a glass jar, which can also be used, does not have a narrow neck. Therefore, it is very convenient to put cucumbers in and then remove them. And putting pressure on the pan is also much easier.

You should only take an enameled pan. If there are no such utensils in the house, then it is better to use a jar. Any ceramic container will also work.

Soak

Quick lightly salted cucumbers will never turn out strong and crispy if they are not soaked before pickling. This procedure is mandatory, even if the cucumbers are not purchased, but just picked from the garden.

Advice! Only cold water is used for soaking. Warm or hot water will soften the cucumbers and they will no longer be crispy.

Soaking time ranges from 2 to 4 hours, depending on the initial strength of the fruit.

This is the most important “subtlety”. For salting, use only coarse rock salt. Do not use iodized or sea ​​salt, since it can significantly spoil the taste of the finished product.

Important! If you use regular fine salt instead of coarse salt, the fruits will become soft. Therefore, it should not be used.

Instant pickled cucumbers recipe in a saucepan

Before you make lightly salted cucumbers in a saucepan, you need to soak them in cold water for several hours. While the cucumbers are soaking, you can prepare the ingredients. For 2 kilograms of fruit you will need:

• 10 horseradish leaves;
• 10 dill umbrellas;
• half a teaspoon of black peppercorns;
• 10 peas of allspice;
• 5 bay leaves;
• 5 buds of cloves;
• half a spoon of mustard seeds;
• 4 tablespoons salt;
• 2 liters of water.

First, horseradish leaves and dill are placed in a clean enamel pan. The remaining ingredients, except water and salt, are thrown on top. They should be mixed in a separate container. When the salt dissolves in the water, the brine should be brought to a boil.

While the brine cools slightly, the soaked cucumbers should be placed on top of all the spices.

Advice! In order for lightly salted cucumbers to be evenly salted, the largest fruits should be placed in the pan first, then the medium ones and only then the smallest fruits.

The slightly cooled brine is poured into the prepared pan with cucumbers and spices. Then a pressure is placed on the pan. A jar of water placed on an inverted plate can act as oppression. In this case, the diameter of the plate should be less than the diameter of the pan.

The pan should be at room temperature for the first 6 to 8 hours. Then it should be put in the refrigerator for a day.

Lightly salted cucumbers quick recipe

Before quickly pickling cucumbers, they are, as always, soaked for 1 to 3 hours, depending on how soon you need to get the finished product. This recipe will require slightly different ingredients. For 2 kilograms of fruit you need:

• 6 peas each of black and allspice;
• dill umbrellas;
• a teaspoon of sugar;
• 2 tablespoons of coarse salt;
• 1 – 2 lemons.

First, grind the sugar, salt and peppercorns. Then squeeze the juice out of the lemons and chop the dill. This method of pickling allows cucumbers to be pickled in literally 2 hours thanks to one secret. It consists in the fact that each of the fruits must be cut lengthwise several times. Such cuts will allow salt and spices to penetrate the cucumber pulp faster, which will greatly reduce the pickling time.

After this, each of them is rubbed with a mixture of salt and spices. Then they are placed in a container and watered with lemon juice. After 1 - 2 hours, cucumbers prepared in this way are ready for consumption. But before serving them, they should be wiped of spices with a paper towel.

Instant cucumbers

The first two recipes were more suitable for the pan. This recipe allows you to make instant cucumbers in a 3-liter jar or saucepan. For this you will need:

• cucumbers - as much as will fit in the jar;
• dill;
• 5 cloves of garlic;
• 3 tablespoons salt;
• boiling water.

First, the cucumbers, as always, should be soaked. If a jar is used as a container, then you just need to wash it without sterilizing it. Garlic cut into pieces and part of the dill are placed first on the bottom of the selected container. Then the cucumbers and the rest of the dill are placed. Salt is the last thing to be added to the container being used. After this, you need to pour boiling water over the cucumbers and close with a lid or pressure.

Advice! In order for the salt to be evenly distributed between the cucumbers, the container must be carefully tilted in different directions.

It contains boiling water, so with bare hands this should not be done.

After the container has cooled, it can be placed in the refrigerator. You can eat ready-made cucumbers prepared according to this recipe the next day.

Lightly salted cucumbers in cold water

The recipe for instant cold water cucumbers is not much different from previous recipes. For a liter container you will need:

• cucumbers;
• a tablespoon of salt;
• half of black bread;
• several cloves of garlic;
• 5 peas of black and allspice;
• dill;
• water.

Cucumbers, pre-soaked in cold water, are placed in the container used. Salt and spices are poured on top. Then everything is filled with cold water. To do this, you should not use tap water; it is better to use filtered water. And at the end, black bread is placed in the container. It is this that will create the conditions for salting when using cold water.

The container must be closed with a lid and placed in warm place, for example, near the battery.

Important! With this method of pickling, you should not put the container in the refrigerator. When exposed low temperatures the cold fermenting brine will begin to flow out of it.

With this pickling, the cucumbers will be ready the next day.

Quick dry pickled cucumbers

The convenience of this recipe lies in the fact that the cucumbers are pickled without brine. For this you will need:

• kilogram of cucumbers;
• a tablespoon of salt;
• a teaspoon of sugar;
• several cloves of garlic;
• dill.

Thoroughly washed and soaked cucumbers are placed in a durable plastic bag without any damage. The rest of the ingredients are also sent to them: salt, sugar, chopped herbs and garlic. After this, the bag must be tightly tied and shaken several times. This will allow the salt, sugar and spices to be evenly distributed throughout the bag.

Cucumbers with spices from the bag can either be placed in a saucepan and closed with a lid, or put directly in the bag in the refrigerator. They should stay there for at least 6 hours, but it is better to leave them overnight.

If you want lightly salted cucumbers so badly that it’s difficult to wait even 6 hours, you can add 9% to the package table vinegar. For a kilogram of cucumbers, 1 tablespoon is enough. This little trick will allow cucumbers to pickle in just a few hours.

How to store lightly salted cucumbers

Regardless of the recipe you choose, you can only store the finished product in the refrigerator. It is important to take into account that the longer they sit in the refrigerator, the more salted they will become. In a week of such storage, they can easily become ordinary pickles.

But as a rule, this happens very rarely, because it is quite difficult to resist a crispy, lightly salted snack.

Pickling lightly salted cucumbers does not require much effort or time. This preparation option can be called intermediate between fresh vegetables and pickles for the winter. It allows you to quickly prepare a tasty, crispy, aromatic snack that harmoniously combines the delicate sweetness of cucumber, salt, pungency, bitterness and spiciness of all kinds of herbs.

Each housewife finds for herself the most suitable recipes or creates his own, trying to pickle lightly salted cucumbers so that they are crispy and delight with a rich taste. Main considered classic cold method , but to speed up salting, some people pour hot brine over the cucumbers or cook them in own juice in the package. We offer several simple step by step recipes with photos and various combinations of ingredients.

Recipes for lightly salted cucumbers

For lightly salted vegetables, unlike winter preparations, you can use almost all varieties of cucumbers, but it is important to understand that delicate salad cucumbers with thin skin will soften much faster and should be eaten immediately. In large portions, pickled or pickled greens will better retain their crispy elasticity. for canning purposes: spiky, with tubercles and pimples. Before cooking, they need to be washed thoroughly, and purchased ones or collected “not today” would also be properly soaked for 2-4 hours in cold water, cutting off the tops on both sides.

If you are interested in how to pickle lightly salted cucumbers in a fast way in a saucepan, – this option is quite suitable. For cooking, it is recommended to take fruits of approximately the same size (small ones can be whole, and large ones can be cut lengthwise into 2-4 parts) so that they are evenly salted. Spices can be added to minimum quantity specified in the recipe, or expand their list to your liking.

The pan should be enameled or steel; it is better not to use aluminum or galvanized containers.

Number of servings/volume: 3 l

Ingredients:

• fresh cucumbers – 2-2.5 kg;
• purified water (for brine) – 1.5-2 l;
• rock salt – 4-5 tbsp. l.;
• garlic – 5-7 cloves;
• fresh/dry dill (umbrellas) – 1 bunch/4-5 pcs.

Cooking technology:

1. Place the washed cucumbers in a saucepan, sprinkle with chopped garlic and dill.
2. Prepare brine at the rate of 2-3 tbsp. l. salt per 1 liter of water. Heat the water, add salt and stir until it is completely dissolved.
3. Pour the cooled brine into the pan, cover with a lid and leave in a cool place. To ensure that the cucumbers are completely immersed in the brine, you can place a slight pressure on top.

If you lightly salt cucumbers in a saucepan with cold water, then for full readiness they will need about 2 days. Using hot brine helps speed up the process significantly.

Cucumbers drenched in hot brine are salted for 3-4 hours. To prepare them, you can use a basic set of spices and herbs, adding the usual dill, garlic, pepper and horseradish, cherry leaves, laurel and black currant. For those who love culinary experiments, we suggest trying tender, juicy and crispy, moderately salted cucumbers with a refreshing mint flavor.

Number of servings/volume: 3-5 servings

Ingredients:

• fresh cucumbers – 0.8 kg;
• purified water (for brine) – 1 l;
• coarse rock/sea salt – 1 tbsp. l./1.5-2 tbsp. l.;
• fresh/dried mint – 2-3 sprigs/1 tsp;
• garlic – 2-3 cloves;
• fresh dill - 1 bunch.

Cooking technology:

1. Wash the cucumbers thoroughly and soak for 1 hour in cold water.
2. Rinse the greens, chop the dill finely with a knife or tear it with your hands. Peel the garlic and cut it into slices.
3. Pour water for the brine into the pan and put it on the fire. When it boils, add salt and mint.
4. Cut the soaked cucumbers into bars or circles of approximately the same thickness.
5. Place some of the dill and garlic at the bottom of the container, then all the cucumbers, layering them with the remaining spices.
6. Fill the contents of the container with boiling brine, close the lid tightly and let it brew for 4-5 hours.

This preparation should be stored in the refrigerator. And after it is eaten, it is recommended to reuse the brine by bringing it to a boil and pouring it over a new portion of cucumbers.

For those who prefer pickled vegetables with a mild sourness, we suggest cold-grinding cucumbers in a jar according to the national Hungarian cuisine recipe.

Number of servings/volume: 3 l

Ingredients:

• fresh cucumbers – 1.8-2 kg;
• purified water (for brine) – 1.5 l;
• rock salt - 1.5-2 tbsp. l.;
• horseradish, leaves/root (pieces) – 2-3 pcs./5-7 pcs.;
• fresh dill – 1 bunch;
• black bread - 1 slice;
• table/natural vinegar – 4-5/8-10 drops.

Cooking technology:

1. We wash fresh medium-sized cucumbers well, cut off the tops and make 2-3 cm cuts along the middle on both sides.
2. Place the cucumbers in a clean, dry (sterilized) jar, interspersed with dill stems and horseradish leaves (root pieces).
3. In a filled jar, place a slice of black bread on top of the cucumbers, dripping vinegar onto it.
4. Boil water, dissolve salt in it (in the proportion of 1 tbsp per 1 liter). Cool the finished brine and pour it over the cucumbers.
5. Cover the jar with a saucer and leave in a warm place. After 24 hours, the brine will begin to become cloudy, and after 3-4 days of fermentation it will become transparent again.
6. Drain the lightened brine, rinse the cucumbers with cold water and transfer to another jar. Fill with strained brine again and put in the refrigerator.

A savory appetizer of pickled lightly salted cucumbers is ready. It is best served with hot boiled potatoes, fried meat or lard with black bread.

Fast pickling cucumbersin the package- one of the easiest and most convenient methods, which is preferred by many modern housewives. It is simply simple in technology and saves a lot of time, allowing you to do without preparing brine, since the vegetables are cooked in their own juice.

Number of servings/volume: 3-5 servings

Ingredients:

• fresh cucumbers – 1 kg;
• rock salt – 1-1.5 tbsp. l.;
• sugar – 1 tsp;
• olive oil – 1 tbsp. l.;
• natural vinegar – 1 tsp;
• black peppercorns/chili – 5-7 pcs./0.5-1 pcs.;
• allspice peas – 3-5 pcs.;
• bay leaf – 2-3 pcs.;
• garlic – 3-4 cloves;
• fresh herbs (dill/basil/parsley) – 1 bunch.

Cooking technology:

1. Washed cucumbers small sizes cut on both sides, large ones - cut as convenient (lengthwise or crosswise), put in a tight plastic bag.
2. Sprinkle the cucumbers with salt and sugar, crushed garlic and finely chopped herbs, add pepper, bay leaf, vinegar and oil.
3. Tie the neck of the bag with a knot or fasten it with a zipper (if available). Shake vigorously for 3-5 minutes so that all ingredients are well mixed.
4. Leave the cucumbers at room temperature for 20-30 minutes, after which you can try them. The taste and aroma will be more intense if you keep the product in the refrigerator for 2-3 hours.

Cucumbers marinated in oil soften faster and become less crunchy, so it’s better to cook them in small portions and eat them the same day.

You will find a few more interesting recipes for pickling cucumbers in a bag in the article on our website.

Video

For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, he prefers harvesting, but for the sake of this, he is ready to regularly weed, pull, shed, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits – grown with your own hands!

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