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Prepare lightly salted cucumbers without water. Instant lightly salted crispy cucumbers: recipes in a pan, in a bag, in a jar

Cucumber is king summer table In my family. We eat them fresh, but I prefer to salt and pickle them. Lightly salted cucumbers have become one of the favorites instant cooking, which I cook in a bag, pan, or jar, because they turn out incredibly tasty and crispy. It’s these cucumbers that I’ll tell you about.

Lightly salted cucumbers in a bag in 15 minutes

There are situations when you want something salty to go with your potatoes. I'll tell you how quickly, in 15 minutes, you can make lightly salted cucumbers in a bag. I will share proven recipes.

1 kg of cucumbers;
1 tbsp. l. salt;
1 tsp. Sahara;
5 sprigs of dill with umbrellas;
5 cloves of garlic;
2 bay leaves.

Wash freshly picked fruits and trim the stems. Cut into rings. Squeeze the garlic through a garlic press. Wash the dill and cut into small pieces. Divide the bay leaf into pieces. Place fruits and fragrant seasoning in a plastic bag. Shake the package. Refrigerate for 15 minutes. You can take a sample.

How to pickle cucumbers in 15 minutes with mustard

Cucumbers – 1 kilo;
Salt – 1 level tablespoon;
Garlic – 3 cloves (chopped);
Dill, parsley – bunch (cut);
Ground black pepper;
Dry mustard - teaspoon;
Ground coriander - coffee spoon.

How to cook:

Cut the washed cucumbers into thin slices.
Sprinkle with spices and tie in a bag.
Gently grind and leave on the table for 15 minutes.

Store leftover vegetables after meals in the cold.

Advice! Before pickling, it is advisable to keep the cucumbers in cold water 50 minutes.

Lightly salted crispy cucumbers in 2 hours

If you have a little more time, I advise you to pickle quick lightly salted cucumbers according to the recipe in a bag, which will be prepared in 2 hours.

Products:

Cucumbers - kilogram;
Salt - 30 grams;
Sugar - 10 grams;
Garlic - 4 cloves;
A bunch of dill;
Basil - several sprigs;
Hot pepper - optional.

Trim the edges of the washed cucumbers and cut into quarters. We cut the greens and garlic into small pieces, and the pepper into rings.

Mix the prepared products well. We put it in a bag, where we grind the contents a little. Keep warm for half an hour, in the refrigerator for 2 hours, the product is ready.

For another two-hour snack, prepare:

Gherkins (small cucumbers) – 0.5 kg;
Garlic – 2 cloves;
Dill, cilantro – 3 sprigs each;
Salt – 1.5 tbsp. l.;
Vinegar – 1 tsp.

Wash the gherkins, trim the edges, and soak them in spring water for half an hour. Cut them into barrels, squeeze out the garlic, chop the dill and cilantro, and season with the rest of the spices. Knead, transfer to a bag, shake. After 2 hours, the freshly salted, fragrant cucumbers are ready.

Cucumber snack “Khrustik” in a bag in 5 minutes

Here's how to quickly make a delicious snack in 5 minutes. I ran home for a snack and quickly came up with a snack.

Small cucumbers - 5 pieces;
Salt - 45 grams;
Sugar - 25 grams;
Ground pepper - coffee spoon;
Garlic - 2 cloves;
Sunflower oil - 1 tablespoon;
Dill greens - 0.5 bunch.

How to prepare:

Wash the cucumbers, trim the stems, cut in half. Chop the greens, crush the garlic. Pour salt, sugar, pepper, pour in oil, put in a bag, lightly grind, put in the refrigerator for 5 minutes. You can start having a snack.

Advice! Use for pickling table salt without additives, to avoid softening of vegetables. The rest is prohibited.

Crispy lightly salted quick-cooking cucumbers in a saucepan

Without spending a lot of time, you can deliciously pickle cucumbers in a saucepan.

Pickling cucumbers may take different time, depending on which method you choose. Cucumbers soaked in boiling water are cooked for half a day, i.e. 12 hours. Prepared in the evening, they will be ready in the morning. Using cold brine, they will be prepared after three days.

We use:

2 kilograms of cucumbers;
1 horseradish leaf;
Horseradish root;
8 sprigs of dill with seeds;
8 blackcurrant leaves;
8 cherry leaves;
Hot peppers;
4 cloves of garlic;
1 liter of water;
2 tablespoons salt.

First, let's deal with the cucumbers; they need to be placed in cold water for a couple of hours. The cucumbers will absorb moisture and be crispy.

On a note! It is better to take small cucumbers of the same size.

After two hours, wash the cucumbers well. We cut off the tails. This will help speed up the salting process.

Wash the greens and dry them lightly with a paper towel.
We cut the horseradish leaves, dill so that it is convenient to place in the pan.
Horseradish root and hot peppers cut into pieces (don’t forget to remove the seeds from the pepper, they are very hot) determine the quantity to taste. I don’t make it spicy, I add one small slice at a time, since my child loves these cucumbers.
Peel the garlic, divide the clove into several parts.
Take a three-liter saucepan (preferably enameled), add cucumbers mixed with seasoning. The pan does not need to be filled to the brim; you need to leave room for the marinade and pressure.
The marinade is easy to prepare; just boil water and salt. Pour hot cucumbers, place a plate smaller in diameter than the pan.

Attention! It is better to use spring water or bottled, filtered water for brine. If you use tap water, there is a high chance that the cucumbers will become soft due to a small amount of chlorine (often present in unfiltered tap water).

We eat the cucumbers the next day and store them in the refrigerator.

Another recipe for malosol for a saucepan

Take 60 grams of salt per liter of water. Boil, cool. It could be easier. Dissolve salt in cool spring, bottled, purified water.

Line the bottom of the dish with horseradish, cherry, oak, currant, and dill leaves with umbrellas.
Place the prepared cucumbers. Place cloves of garlic and hot pepper between them. You can add sweet pepper for flavor. Top with dill and horseradish leaf.
Pour brine, press down with a flat plate, leave in a warm place for a day.

In the following days, the cucumbers will become more sour. If you want to eat lightly salted cucumbers, take them in small quantities.

Vegetables in mustard sauce:

1.7 kg of small cucumbers;
0.3 kg of other vegetables (small onions, carrots, sweet peppers).
Sauce:
0.7 liters of water;
1.5 tbsp. l. salt and sugar;
20 g mustard powder;
0.5 tsp. ground ginger;
1 tbsp. l. ground turmeric;
1/3 tsp each of ground black and allspice;
1 tbsp. l. vinegar.

Mix cucumbers with vegetables: whole onion, carrots in cubes, pepper slices. Place it in a saucepan, pour boiling sauce over it, and let it sit in the room for two days.

Lightly salted cucumbers in a jar

I also suggest great recipe quick preparation of crispy lightly salted cucumbers in a jar.

We will need:

2 kilograms of cucumbers;
6 cherry leaves;
2 bay leaves;
Half a head of garlic;
6 pieces of peppercorns;
2 leaves of horseradish;
4 sprigs of dill;
2 tablespoons salt;
1.5 liters of highly carbonated water.

How to pickle:

Soak the cucumbers in water for four hours. This will give them a crunch.
We cut off the nose and tail, make shallow cuts along the fruit.
In a three-liter bottle we put torn leaves, twigs, garlic (cut each clove in half), and peppercorns.
Place the cucumbers in the jar up to their shoulders, add the remaining dill and horseradish leaf.
Pour salt into sparkling water, stir, pour in cucumbers, keep warm for a day.

After 24 hours, the cucumbers are ready. Cover with a tin lid and place in the refrigerator.

Original rustic recipe for crispy cucumbers

I take a dill bush with seeds, put it in a bottle, and fill it halfway with cucumbers.
Then a medium head of garlic, divided into cloves and a whole small chili pepper.
Again, cucumbers to the bottom edge of the neck.
I dilute a faceted 100-gram glass of salt, a finger below the rim, in a 300-gram mug of spring water.
I pour it into the bottle, having previously placed it in a bowl, top it up clean water to the edge of the neck, I leave it in the kitchen.

I start trying it the very next day, my husband likes it sour - he waits three days.

Lightly salted cucumbers for the winter according to my favorite recipe

You can prepare lightly salted cucumbers for the winter. They turn out amazingly delicious. I close it all the time, my family really likes it.

Products per liter jar:

Cucumbers;
Garlic – 3 cloves;
Laurel leaf;
Dill with umbrellas – 2 sprigs;
Black peppercorns – 5 pieces;
Hot pepper - 1 cm ring;
Half a horseradish leaf;
Water - half a liter;
Salt – 45 grams.

Pour cucumbers with ice water for 3 hours. Then wash them, cut off the spouts, and let them sit for another 2 hours. Place garlic and pepper at the bottom of the jar, place cucumbers on top, dill, horseradish and bay leaves on top. Pour boiling water with salt. Leave for two days to ferment.

Then we drain this brine, we no longer need it, throw away the leaves and dill. Fill the cucumbers with boiling water without salt, immediately drain and fill again with more boiling water. We seal it and cover it warmly.

Important! We seal and wrap each jar separately, not all at once.

Now you know what there is a large number of instant crispy recipes lightly salted cucumbers in a bag, pan, in a jar. When pickling, be sure to use dill and garlic. These spices will add taste and aroma to our cucumbers.

Those who think that summer comes with the appearance of June on the calendar or with dandelions are mistaken. A symbol of the real arrival of the roast, sunny summer lightly salted cucumbers should be considered.

Every experienced housewife has several pickling recipes in stock, and every beginner dreams of finding her own most delicious recipe. Below are several options for a popular summer dish, which is perfect for both an appetizer and new potatoes with cracklings.

Lightly salted cucumbers – classic recipe + video

The first sunny summer days are a signal for the housewife, it’s time to start preparing vegetables for the winter. And as a warm-up, it’s time to prepare lightly salted cucumbers; they require a minimum of products, effort and time.

Ingredients:

Cucumbers – 1 kg.
Filtered water – 1 l.
Salt (without fluorine, iodine) – 2 tbsp. l.
Dill – 2-3 umbrellas or greens.

Cooking algorithm:

Wash the cucumbers and dill thoroughly, cut off the ends of the cucumbers, and you can pre-soak them in cold water (or do without soaking).
Place in a jar or pan, interspersed with herbs. Dissolve salt in 1 liter of water, pour over cucumbers.
Leave for a day at room temperature, then store in the cold.

How to cook lightly salted cucumbers in a bag in 1 hour - photo recipe

If you cook lightly salted cucumbers in the usual way in cold brine, they will reach the condition only after two days. If you need to prepare delicious lightly salted cucumbers for lunch or for an outdoor trip, you can do it in just one hour.

The recipe below is suitable for obtaining lightly salted cucumbers, which will be eaten immediately after preparation. It is not recommended to use it for long-term storage.

Cooking time: 1 hour 15 minutes

Quantity: 6 servings

Ingredients

Young cucumbers: 1.2-1.3 kg
Salt: 20-30 g
Sugar: 15-20 g
Garlic: 5 cloves
Green dill: bunch
Hot pepper: optional

Cooking instructions

Quick preparation of lightly salted cucumbers

A classic pickling recipe usually takes 2-3 days, sometimes the housewife and her household don’t have the time or energy to wait that long. Therefore, a recipe for quick lightly salted cucumbers is chosen, for example, the following.

Ingredients:

Fresh cucumbers – 800 gr. -1 kg.
Filtered water – 1 l.
Salt – 2 tbsp. l.
Sugar – 1 tbsp. l.
Rye bread – 2 slices.
Aromatic herbs – dill, coriander.
Bay leaf – 1-2 pcs.
Peppercorns – 4-5 pcs.

Cooking algorithm:

The first step is to prepare the cucumbers. Take the fruits fresh, whole, without cracks or dents. In order for the pickling process to proceed actively, you need to cut off the tails.
Place greens at the bottom of any glass or enamel container (only half of the dill), wash them first, cut them or place them in whole sprigs. Add spices (bay leaf and pepper) here.
Then, pressing the cucumbers tightly together, place them. Place the remaining dill and rye bread on top. It needs to be wrapped in gauze.
Prepare the brine, that is, simply boil water with sugar and salt, wait until they are completely dissolved.
Carefully pour the hot brine over the cucumbers; the water should completely cover the vegetables. It is necessary to place oppression on top - the most the best way Cover the cucumbers with a lid or a wooden circle, and place a three-liter jar filled with water on top.
Leave in a warm place. After a day, remove the rye bread from the brine and place the container in the refrigerator or just a cold place. And delicious lightly salted cucumbers can already be served!

Even faster – lightly salted cucumbers in 5 minutes

By various reasons the housewife does not have time to pickle the cucumbers at the right moment: either they were delivered late, or some ingredient was missing. But now all the stars, as they say, have aligned, the guests are almost on the doorstep, but the promised dish (salt cucumbers) is not there. Below is one of the recipes that promises that in 5-10 minutes a real summer dish will be on the table.

Ingredients:

Fresh cucumbers – 3-4 pcs.
Fresh dill - 1 bunch.
Garlic – 1-2 cloves.
Sea salt – 0.5-1 tsp.

Cooking algorithm:

To pickle cucumbers according to this recipe, you need to choose very small fruits that have thin skin. If only “giants” are available, then you need to cut off the peel.
The fruits must be thoroughly washed and cut into circles, and quite thin. Their thickness should be within 2-3 mm, this is important so that the salting process takes place in record time.
Also wash and chop the dill. Peel, wash, chop or crush the garlic cloves. Mix dill and garlic in a container and begin grinding with a pestle until juice appears. This is another secret of the recipe: the more juice, the tastier and more aromatic the cucumbers will be.
Place the cucumbers in a large container, sprinkle with sea salt and add a mixture of mashed garlic and dill.
Cover the container with a lid and, holding it very tightly, begin to shake. The third secret of the dish is in the large sea salt, which, when shaken, promotes the release of cucumber juice. Shake the container for about five minutes.
Then place the prepared lightly salted cucumbers on a beautiful dish, and go open the doors, because the guests are already on the doorstep!

Recipe for crispy lightly salted cucumbers

The best recipe is one that keeps the cucumbers firm and crispy. Many factors influence this, some advise not to put cherry and currant leaves, others, on the contrary, recommend doing without horseradish. Below - wonderful recipe lightly salted cucumbers, his secret is to use a small amount of vinegar to make the taste sharper.

Ingredients:

Fresh cucumbers – 2 kg.
Fresh dill - 1 bunch.
Salt – 3 tbsp. l.
Vinegar – 3 tbsp. l.
Vinegar essence – 5 ml.
Garlic – 2-3 cloves.
Bay leaf – 3-4 pcs.
Allspice (peas) – 4-5 pcs.

Cooking algorithm:

The pickling process begins with preparing the fruit. Choose the best ones - whole, without damage. Wash, trim the ends, make punctures with a fork, and soak in cold water for several hours.
Wash the dill and separate it into umbrellas and branches. Peel the garlic, you can put it in cloves, you can cut it, then the cucumbers will have a light garlic aroma.
For pickling, you need a glass container, wash it, scald it, and cool it. Place half of the spices, herbs, and garlic on the bottom.
Carefully place the cucumbers tightly together. You can place them vertically, first building the first “floor”, then the second.
Place the remaining spices and herbs on top. Pour in coarse table salt. Pour boiling water over it. Add vinegar (as required) and vinegar essence.
Cover with a tight lid and turn several times to dissolve the salt. Leave at room temperature for a day, then put in the refrigerator.

The cucumbers turn out very tasty, aromatic, spicy and crispy!

Lightly salted cucumbers in a pan

Beginner housewives sometimes have a difficult question in which container to pickle cucumbers. Some recipes indicate that you need to use glass containers, while others mention ordinary saucepans.

There is no definite answer; you can do it one way or another. Here is one recipe for pickling in a saucepan. It is important that, firstly, it is enameled, not metal, and secondly, without chips, scratches and cracks, since metal deteriorates taste qualities cucumbers Lightly salted cucumbers turn out tasty, aromatic and crispy!

Ingredients:

Fresh cucumbers – 1 kg.
Salt – 2 tbsp. l.
Granulated sugar – 1 tbsp. l. (no slide).
Garlic – 1 head.
Filtered water – 1 l.
Dill – 2-3 umbrellas.
Cherry leaf – 2 pcs.
Currant leaf – 2 pcs.
Black hot pepper (peas) – 3-4 pcs.
Horseradish leaves.

Cooking algorithm:

Prepare the vegetables - wash, trim the ends on both sides, soak in cold water for 1-2 hours.
Place half the leaves, spices, a couple of dill umbrellas, and part of the garlic (peeled, washed, chopped) on the bottom of an enamel pan.
Place a layer of cucumbers, cover the fruits with horseradish leaves, sprinkle with garlic and spices. Repeat the procedure until the cucumbers are gone. On top are horseradish leaves.
Prepare the brine: in a separate container, bring water to a boil, add sugar and salt. Stir until completely dissolved.
Pour the hot marinade over the prepared cucumbers. Leave until completely cool.
The next day, you can put the pan in the refrigerator, covering it with a lid.
The second option is to transfer the cucumbers to a more conventional glass container. It is more convenient to store in a jar, as it takes up less space in the refrigerator.

How to cook lightly salted cucumbers in a jar

Even a housewife who is taking her first steps in the kitchen can prepare delicious lightly salted cucumbers using the following recipe. All you need is very simple ingredients and a minimum of effort.

Ingredients:

Cucumbers (fresh) - as much as will fit in a three-liter jar (usually about 1 kg).
Green dill (twigs and umbrellas).
Garlic – 5 cloves.
Salt (coarse, rock, without fluorine and iodine) – 3 tbsp. l. (heaped spoons).

For the first experiment, these ingredients are enough; there is a version that it is the spices with parsley that cause the cucumbers to become soft.

Cooking algorithm:

Wash the cucumbers and trim the ends. Peel the garlic, rinse under running water, cut into thin slices. Rinse the dill thoroughly to remove sand and dirt.
Place half the dill and garlic on the bottom, then place the cucumbers vertically, tightly filling the entire glass container. You don’t have to put up a second “floor”, but simply lay the fruits. Top with the remaining garlic, add salt, cover with dill umbrellas.
Boil water (you can take more than 1 liter), pour boiling water over it. Cover with a nylon lid. Hold the jar with a towel and swirl it so that the salt dissolves but does not settle to the bottom.
If you prepare cucumbers according to this recipe in the evening, then by morning the water will cool down and the fruits will be salted. You can already serve them for breakfast, your household will be delighted!

Delicious lightly salted cucumbers with garlic

The main natural flavors in lightly salted cucumbers are garlic and dill; you can’t do without them; all other spices can be added as an experiment with flavors. Below is one such experimental recipe.

Ingredients:

Water – 1 liter.
Cucumbers – 1 kg.
Salt – 2-3 tbsp. l.
Garlic – 1 head.
Red pepper (bitter) – 1 pc.
Horseradish (leaves) – 2-3 pcs.
Dill – 2-3 umbrellas.

Cooking algorithm:

Peel the garlic, wash it, and chop the red hot pepper. Wash the horseradish and dill.
Sort through the cucumbers, choose the best ones, the same in size.
Place horseradish leaves, dill, chopped garlic and pepper on the bottom of the pickling container.
Then add a layer of cucumbers (you can place them vertically in a jar). The next layer is spices and herbs, then fruits. Do this until the container is filled.
Dilute the salt in water until dissolved. Pour the marinade over the fruits and leave to salt. If you pour hot brine, the process will go faster; you can taste it in the morning. If the brine is cold, it will take 2-3 days.

Preparing lightly salted cucumbers with dill

Even if you only have cucumbers and dill, you can safely start pickling; within a day a crispy snack with a pronounced aroma of dill will appear on the table.

Ingredients:

Fresh cucumbers – 1 kg.
Salt (without additives in the form of iodine or fluorine) – 2-3 tbsp. l.
Dill – 4-5 inflorescences or branches.
Water – about 1 liter.

Cooking algorithm:

The process begins with the preparation of the fruit - strict selection - the cucumbers must be whole, without dents, preferably of the same size (for even salting). Wash the fruits, trim the stems, and soak in cold water for 2 hours.
Rinse the dill, cut the branches, place the inflorescences whole in a container, alternating with cucumbers, until the container (saucepan or glass jar) is full.
Dissolve salt in water and pour brine over prepared cucumbers.
The most difficult period begins - waiting for delicious food. It can be accelerated by pouring hot brine.

Recipe for lightly salted cucumbers in mineral water

IN Lately a recipe for pickling cucumbers using mineral water. It is believed that the salts contained in it make the fruits unusually tasty, and the gas released promotes quicker salting. Whether this is true or not can only be determined by preparing them according to the following recipe.

Ingredients:

Fresh small cucumbers – 1 kg.
Mineral water (carbonated) – 1 l.
Table salt – 2 tbsp. l
Dill – 5-6 sprigs or 3-4 umbrellas.
Garlic – 3-5 cloves.

Cooking algorithm:

There is nothing complicated in cooking. Prepare the cucumbers, that is, wash them and trim the ends.
Place dill and garlic (peeled, chopped) on the bottom of the container. Then cucumbers. Again a layer of dill and garlic, then cucumbers.
Pour in salt and pour in cold mineral water.
Cover with a lid, twist, the salt should dissolve and not settle on the bottom. Leave to marinate for 12 hours.

For pickling, you can choose one of the aromatic herbs or use the classic complete pickling set, which includes dill and parsley, currant and cherry leaves, horseradish root or leaves, garlic, bay leaf. Spices are also used - cloves, allspice and hot pepper (peas).

The use of any natural flavors will give the dish a pronounced taste. As an experiment, you can add certain herbs and spices one by one to determine which option suits your household and the housewife the most.

Spices can be added directly to the container where the cucumbers will be salted, or boiled in water for 5 minutes. Then pour the aromatic brine (hot or cold) over the prepared vegetables.

The long-awaited time to harvest the first harvest is coming. The radishes and greens are already ripe, and soon we will be enjoying the first cucumbers. And I don’t know a single person who doesn’t like lightly salted cucumbers. Especially the first ones, long-awaited, crispy and fragrant. It is also remarkable that they take very little time to prepare, and they are salted quite quickly. I hope that you will find your favorite recipe in this collection and share your impressions in the comments.

And if you want to pickle cucumbers for the winter, I recommend excellent and time-tested recipes for crispy canned cucumbers, which I found for myself on the website of my good friend and excellent hostess Margarita

Classic recipe for lightly salted cucumbers

Let's start with the classic and most common recipe, according to which our grandmothers used to pickle cucumbers. Cucumbers can be pickled both in a jar and in a saucepan.

Ingredients:

fresh cucumbers - 2 kg
water - 1.5 (up to 2) liters
currant leaves
horseradish leaves
cherry leaves
dill (umbrellas)
garlic - 4-5 cloves

2. Dilute salt and water in a separate bowl. For 1 liter of water we need 2 tbsp. l. salt, and for a 3-liter jar you will need about 1.5 liters of brine, although its amount depends on the size of the cucumbers - the smaller the cucumbers, the less brine you need.

3. Pour the resulting brine over the cucumbers in the jar, close the jar with a nylon lid and leave overnight at room temperature. In the morning you can put the jar in the refrigerator, and in the evening you can enjoy crispy lightly salted cucumbers.

Instant pickled cucumbers recipe in a saucepan

An excellent option for those who want to quickly pickle cucumbers. If you pickle the cucumbers in the evening, you can taste them the next morning.

In order for the cucumbers to pickle faster, you need to firstly cut off the ends of the cucumbers on both sides, and secondly, pour hot brine over the cucumbers

Ingredients:

fresh cucumbers - 1 kg
water - 1 liter
salt - 2 tbsp. l. for 1 liter of water
sugar - 1 tbsp. l.
horseradish leaves
dill (umbrellas)
garlic - 6-7 cloves
hot peppers
black peppercorns

Place greens on the bottom of the pan - horseradish and dill leaves. Chop a couple of hot pepper slices. Cut the garlic cloves in half and place some of them on the bottom of the pan.

2. Place on greens fresh cucumbers(be sure to trim the ends). Cover the top of the cucumbers with dill and horseradish and add garlic again. Add black peppercorns if desired. By the way, I read in one recipe that black pepper makes cucumbers soft. However, I definitely add pepper and the cucumbers turn out crispy.

3. Dilute salt and sugar in hot boiled water, stir until they are completely dissolved.

4. Fill the cucumbers with the resulting brine, put a few leaves on top bay leaf. Make sure that the brine covers all the cucumbers. Place the pan in a cool place. After the brine has cooled, it is advisable to transfer the pan to the refrigerator.

Lightly salted cucumbers quickly

If guests are on the doorstep and you don’t have enough snacks, it doesn’t matter. There is an excellent quick recipe lightly salted cucumbers for a very a short time in order to be in time before the guests arrive. There is no exact quantity in this recipe; we prepare the cucumbers “by eye”. We cook cucumbers without brine.

Ingredients:

fresh cucumbers
dill greens
garlic
dry chili pepper

Finely chop the dill and sprinkle it with a little salt so that it soaks in and becomes juicier.

2. Peel a few cloves of garlic.

3. Cut off the ends of the cucumbers on both sides.

4. Cut the cucumbers in half or, if necessary, quick snack, into 4 parts. Place the cucumbers in a salad bowl.

5. Sprinkle each layer of cucumbers randomly with salt, squeeze the garlic passed through a press on top and sprinkle with chopped dill. So we lay all the cucumbers in layers, sprinkling with salt and sprinkling with garlic and dill. If desired, you can add crushed dry hot chili pepper for spiciness.

6. Cover the salad bowl with a lid and shake all the contents thoroughly so that all the ingredients are well mixed. You can serve it immediately, or you can cover it with film and put it in the refrigerator.

Lightly salted cucumbers in a bag quick recipe in 5 minutes

Pickling cucumbers in a bag has recently become very popular because of its simplicity. You can do without a pan or jar, and the cucumbers are pickled immediately in a plastic bag and it only takes 5 minutes.

We will need:

fresh cucumbers - 1 kg
dill greens - 1 bunch
garlic - 1 head
salt - 1 tbsp. l.
sugar - 1 tsp.

To keep the cucumbers crispy, soak them in cold water for a couple of hours before pickling. To make cucumbers pickle faster, cut off the ends on both sides.

Finely chop the dill and chop the garlic cloves as you like.

2. Take the cucumbers out of the water and immediately put them in a plastic bag. It is even advisable to put one bag inside another just to be safe, 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.

1. Pickled and pickled cucumbers are not the same thing. To prepare the former, vinegar or citric acid is used, and for the latter, only salt.

2. Previously, cucumbers were pickled in wooden barrels, but now this method is rarely used. It is much more convenient to salt vegetables in regular glass jars. Moreover, the cucumbers turn out to be as tasty as barrel cucumbers.

3. There are two methods of pickling: cold and hot. In the first case, the vegetables are poured with cold water, and in the second, most often first with cold water and then with hot infused brine. Jars of cold-pickled cucumbers are closed with nylon lids and stored in the cold. And jars of cucumbers filled with hot water roll up iron lids and can be stored at room temperature.

4. To make the pickles firm and crispy, soak them in ice water for 3-4 hours. You can keep it longer, especially if the cucumbers are purchased.

5. Vegetables and herbs need to be washed, and jars and lids need to be sterilized.

6. After filling the cucumbers with cold water, it is better to place a wide dish or basin under the jar. This is just for convenience: due to fermentation, liquid may leak through the lid.

7. Salted cucumbers will be ready in at least a month.

How to cook pickles

All ingredients are designed for one 3 liter jar. You will need about 1–1½ kg of cucumbers and approximately 1–1½ liters of water for the brine.

However, it is better to determine the exact quantity experimentally: the cucumbers must be compacted very tightly, and the jar must be filled with water to the very edge.

A very simple recipe that does not take much time and effort. The cucumbers will turn out excellent.

The salting method is cold.

Ingredients

2 leaves of horseradish;
2 cherry leaves;
2 dill umbrellas;
2 cloves of garlic;
½ hot pepper - optional;
cucumbers;
3 tablespoons salt;
water.

Preparation

Place horseradish, currant and cherry leaves, dill and coarsely chopped garlic and pepper on the bottom of the jar. Pack the cucumbers tightly into the jar.

Dissolve salt in a glass of water. Fill the cucumbers with clean cold water up to half the jar. Then add saline solution and fill the jar completely with cold water. Close the jar with a tight nylon lid and immediately put it in a cool place.

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Vegetables will give cucumbers an unusual, pleasant aroma. And in winter, salted carrots and peppers can be used to prepare or decorate other dishes.

The salting method is hot.

Ingredients

3 carrots;
1½ bell pepper;
½ hot pepper;
1 horseradish root;
2 dill umbrellas;
cucumbers;
8–10 cloves of garlic;
7 black peppercorns;
7 peas of allspice;
2½ tablespoons salt;
water.

Preparation

Cut the carrots into circles, small slices, and hot peppers into small pieces. Place coarsely chopped horseradish root and dill at the bottom of the jar. Tamp the cucumbers into the jar, alternating them with carrots, garlic and all types of peppers.

Dissolve salt in clean cold water and pour it over the vegetables. Close the jar with a nylon lid and leave for 3 days at room temperature. Then pour the brine into a saucepan and bring to a boil.

Wash off the resulting white coating no need. Pour boiling brine over them and seal the jar. Place it upside down and cover with a warm blanket until it cools completely.

Thanks to mustard, the cucumbers will acquire a slight spice, and the remaining ingredients will make them very fragrant.

The salting method is cold.

Ingredients

2 dill umbrellas;
1 horseradish leaf;
3 black currant leaves;
3 cherry leaves;
cucumbers;
3 cloves;
3 tablespoons salt;
1 tablespoon dry mustard;
water.

Preparation

Place dill, horseradish, currant and cherry leaves on the bottom of the jar. Tamp the cucumbers, alternating them with garlic. Leave some space at the top of the jar.

Pour salt and mustard into the jar. They will just take up the space left above. Fill the cucumbers with clean cold water. Close the jar with a nylon lid, shake slightly and place in a cool place.

Vodka will make the cucumbers even crispier and more flavorful, without being saturated with alcoholic taste.

The salting method is hot.

Ingredients

3 dried bay leaves;
3 leaves of horseradish;
1 dill umbrella;
2 cloves of garlic;
cucumbers;
water;
3 tablespoons sugar;
2 tablespoons salt;
100 ml vodka.

Preparation

Place bay leaf and horseradish leaves, dill and garlic on the bottom of the jar. Tamp down the cucumbers. Dissolve sugar and salt in clean cold water and pour over the vegetables. Pour vodka on top.

Cover the jar with gauze or a lid with holes. Leave the jar in a dark place at room temperature for 3 days, regularly removing foam from it.

On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour boiling brine over the cucumbers and roll up the jar. Turn it over, wrap it in a blanket and wait until it cools completely.

Cucumbers are lightly sour and have a subtle bready taste.

The salting method is hot.

Ingredients

water;
2 tablespoons salt;
60 g rye bread;
5 dill umbrellas;
cucumbers

Preparation

Pour water into the pan, dissolve salt in it, bring to a boil and cool. Break it and place it on the bottom of the jar along with the dill. Cut the ends off the cucumbers and place the vegetables in a jar.

Pour in the cooled brine, close the jar with a nylon lid and leave at room temperature for 3 days. On the fourth day, drain and strain the brine. Bring it to a boil and pour it over the cucumbers. If there is not enough brine, add regular boiling water to the jar.

Roll up the jar, turn it upside down and cover with a warm blanket.

- one of the popular dishes on festive table. They are loved by adults and children; they are great for side dishes, meat dishes and drinks. There are many snack recipes, but the most popular are those that are prepared quickly and simply. Let's figure out how to make this simple appetizer so that the gherkins are crunchy and everyone will like them.

Lightly salted cucumbers in cold brine

The first summer cucumbers appear in the garden beds in mid-summer. From this moment you can begin culinary experiments, namely pickling cucumbers using cold and hot water. This is the most simple snack, which will diversify your diet and delight you with its unusual taste.

The first priority is to choose the right vegetables: small, strong specimens, only picked from the garden beds, are best suited for pickling. They should be approximately the same size, then they will salt more evenly.

Ingredients

Servings: – +

cucumbers 1 kg
garlic cloves 3 pcs.
horseradish 1 sheet
dill 3 inflorescences
salt 2 tbsp. l.
sugar 1 tbsp. l.
water 1 l

Per serving

Calories: 28 kcal

Fats: 1 g

Carbohydrates: 6.1 g

30 min. Video recipe Print

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Advice: To make cucumbers pickle faster, you can cut off their ends. But any vegetables take longer to cook in cool water than in hot water, you need to take this into account.

Lightly salted cucumbers in hot brine

If you don’t have much time for salting, you can use classic way. These cucumbers taste like barrel cucumbers: just right for picnics and holiday dinners.

Cooking time: 60 minutes

Number of servings: 5

Energy value

calorie content – 31 kcal;
fats – 1 g;
proteins – 0.1 g;
carbohydrates – 6.5 g.

Ingredients

cucumbers – 1 kg;
dill - 3 inflorescences;
garlic - 2 cloves;
horseradish leaves – 6 pcs.;
allspice – 1 tsp;
red pepper – 0.5 tsp;
currant leaves - 6 pcs.;
salt – 3 tbsp. l.;
water – 3 l.

Step-by-step preparation

Soak fresh vegetables in water for several hours.
Place some of the horseradish and currant leaves, as well as spices and other herbs, on the bottom of the prepared pan. Top with a layer of cucumbers. Thus, stack all the ingredients until they come to an end. Cover with currant and horseradish leaves.
Put 3 liters of water on the fire. After boiling, dilute salt in it and fill the saucepan with gherkins to the top. Use only for brine rock salt. The optimal amount is 2 tablespoons per liter of water.
Press with a press and leave for several days. To do this, use a plate of suitable diameter, on top of which place something heavy, for example, a jar. Tart, crispy, slightly sour cucumbers as in the photo are ready.

Advice: You can pickle cucumbers in any convenient container, even in a bag. But if the recipe requires the brine to completely cover the vegetables, then it is better to use an enamel pan. There is no need to take a bottle, because you don’t need to roll it up for the winter anyway.

Secrets of crunch and piquant taste

As you can see, there is nothing complicated in the recipes. But sometimes the cucumbers are not as elastic as we would like. To make cucumbers crunchy, you need to know a few secrets on how to prepare lightly salted crispy cucumbers at home with cold brine, and then nothing can overshadow the upcoming lunch!

So, for the “crunch”, cucumbers need to be soaked in cool water for about 3-4 hours. During this time, even slightly limp vegetables will become stronger and more elastic.

The next important factor is water. It is better to take spring or well water, but if this is not possible, then store-bought from a bottle or filtered at home will do.

Some housewives use silver to purify tap water. Whether it will become cleaner or not is debatable, but metals will improve its taste.

To add an interesting aroma and a slightly tart taste to cucumber pickle add red or black currants. But you need to put it in moderation, since the taste of pickling can be very different from the classic one.

Workpiece storage

Lightly salted cucumbers should be stored in a cool place. Try to eat them within 2 weeks, otherwise they will turn sour. For small company Two kilograms of vegetables is quite enough.

Recipes for preparing cucumbers are similar and boil down to soaking with salt and adding spices. But still, every home uses its own favorite option. Try a few classic recipes, and then add your favorite herbs and spices. It is quite possible that delicious lightly salted cucumbers will become the highlight of your holiday table.

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