A simple recipe for lightly salted cucumbers in cold water. Recipes for making crispy lightly salted cucumbers at home

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

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

How to pickle cucumbers: 7 main rules

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

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

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

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

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

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

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

Quick lightly salted cucumbers in a bag

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

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

How to cook quick lightly salted cucumbers in a bag:

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

2. Place the cucumbers in a clean food bag.

3. Add garlic cloves cut lengthwise.

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

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

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

Watch the exclusive recipe of the incomparable Lara Katsova!

Fragrant lightly salted cucumbers in hot brine

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

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

How to cook fragrant lightly salted cucumbers in hot brine:

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

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

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

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

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

6. When cool, put in the refrigerator.

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

Lightly salted cucumbers with mustard and chili

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

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

How to cook lightly salted cucumbers with mustard and chili:

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

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

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

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

Lightly salted cucumbers with apples

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

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

How to cook lightly salted cucumbers with apples:

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

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

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

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

Lightly salted cucumbers with ginger

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

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

How to cook lightly salted cucumbers with ginger:

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

2. Grate the ginger root on a fine grater.

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

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

One of the most sought after vegetable preparations For the winter, pickled cucumbers are considered. Each housewife prepares them differently. Different proportions of spices, salt, sugar, water, herbs, etc. affect the final taste of the finished product. But the container in which the cucumbers are pickled, many believe, does not matter. Be that as it may, try salting cucumbers in a saucepan and test in practice whether their taste is somehow different from cucumbers pickled in a jar.

The pan for pickling cucumbers should be enameled, without chips or cracks, preferably with a volume of at least 4 liters.

This recipe lightly salted cucumbers similar to the one that is usually used to salt them for the winter. The only difference is that you don’t need to roll them up in jars, and they are eaten almost immediately, without having time to be completely salted, that is, in the lightly salted version.

• 2 kg of small cucumbers;
• 100 gr. umbrellas or dill seeds;
• 3 cloves of garlic;
• 2 bell peppers;
• 3 currant leaves (black);
• 4 cherry leaves;
• 4 tablespoons salt;
• 1 liter of water.

Step-by-step salting procedure:

1. Wash the cucumbers thoroughly. If the skin of the fruit is bitter, soak it in cold water for 5 hours (or overnight), then rinse again.
2. Cut the peeled garlic into thin slices.
3. Wash the dill umbrellas, currant and cherry leaves, bell peppers (if desired, cut them or use them whole; you don’t have to remove the seeds).
4. Place 1/2 of the spices, pepper and garlic cloves on the bottom of the pan.
5. Next, place the cucumbers tightly, trying to leave a minimum of voids (if you shake the pan vigorously, they will settle down better).
6. Place the remaining pepper, spices and garlic on top.
7. Pour over vegetables cold water with salt dissolved in it in advance.
8. For more quick salting leave the cucumbers warm for 3 days. If there is no urgency, you can put it in the refrigerator for slow salting.

Hot method of pickling cucumbers in a pan

Difference this method pickling differs from the classic one only in that the cucumbers are poured with boiling marinade, and not cold. This will significantly speed up the salting process - the next day you can serve freshly pickled cucumbers to the table.

Products needed for pickling:

• 1 kg of cucumbers;
• set of spices for pickling: dry dill umbrellas, horseradish root and leaves, leaves black currant and cherries;
• 4 cloves of garlic;
• 1.5 tablespoons salt;
• 1 liter of water.

Step-by-step salting procedure:

1. Wash the cucumbers thoroughly. You can soak them in water for 2-4 hours to make them crispier. Trim the ends.
2. Wash the pickling spices and peel the garlic (you don’t have to chop it).
3. Place 1/2 of the spice set on the bottom of the pan, and then tightly pack the cucumbers and garlic.
4. Place the remaining spices on top.
5. Dilute the salt in boiling water and, without cooling, pour the brine over the cucumbers.
6. Leave it warm for a day and you can serve the appetizer on the table.

Pickling cucumbers in a saucepan without vinegar

Cucumbers prepared according to this recipe taste similar to those pickled in a barrel, but without vinegar. You can eat them after 3 days, and if you wish, you can put the ready-made snacks in jars for the winter. It is better to pickle only freshly picked, small fruits.

Products needed for pickling:

• 1 kg of cucumbers;
• pickling set: dill, horseradish leaves or root, cherry leaves and other spices to taste;
• a small pod of hot pepper;
• a few black peppercorns;
• 1 liter of water;
• 50 gr. salt.

Step-by-step salting procedure:

1. Soak the cucumbers for 2 hours in cold water, then rinse well.
2. Wash the greens and place them on the bottom of the pan.
3. Cut into pieces hot peppers and place on top of the greens.
4. Dissolve salt in cold water.
5. Place cucumbers tightly in pots with herbs, pour cold brine and place under pressure.

After 3 days, the cucumbers can be served or stored in jars for the winter. To do this you need:

• Drain the brine from the cucumbers and boil;
• discard the greens, rinse the cucumbers and place them in sterile jars (1 liter capacity) with peppercorns;
• pour boiling marinade;
• Sterilize the workpiece for 10 minutes and roll up.

Pickling “barrel” cucumbers in a saucepan

A recipe for those who love barrel cucumbers, but do not have the opportunity to store them. You can also cook them in a saucepan. You can eat them after 14 days. Cucumbers from the “last harvest” are perfect for this recipe; you can also use greenhouse cucumbers. Cooking will not take much time, and you can store the appetizer on the balcony directly in the pan without fear of mold.

Products needed for pickling:

• 3 kg of cucumbers;
• 120 gr. salt;
• 2 liters of water;
• 2 tablespoons mustard powder;
• 1 head of garlic;
• 5 dill umbrellas;
• 10 currant leaves (black);
• 10 cherry leaves;
• 4 bay leaves;
• 2 leaves of horseradish;
• 10 black peppercorns;
• 7 clove buds;
• 1 pinch of mustard seeds.

Step-by-step salting procedure:

1. Place thoroughly washed greens on the bottom of the pan.
2. Peel the garlic, wash it and cut each clove into 3 parts.
3. Place the garlic, cloves, mustard seeds and peppercorns on top of the greens in the pan.
4. Wash the cucumbers, trim the tails and place tightly in the pan.
5. Prepare the brine: completely dissolve the salt in water; put on fire and bring to a boil; let the marinade cool for 30 minutes.
6. Pour the brine into the pan with the cucumbers. If it does not completely cover the vegetables, add plain boiled water.
7. Mix the contents of the pan with your hands.
8. Cover the container with a clean cloth.
9. Sprinkle mustard powder on top of the fabric and place the pan under pressure.
10. Place the snack in a cool, dark place for 14 days.

Recipe for lightly salted cucumbers in a saucepan

For this recipe, it is recommended to use small, hard and pimply fruits, preferably of the same size, for better salting. When pouring cold marinade, the cucumbers will be ready in 3 days; with hot marinade, everything will be much faster; 12 hours will be enough. If you soak vegetables in ice water for 2 hours before salting, they will turn out crispy.

Products needed for pickling:

• 1 liter of settled water;
• 2 tablespoons salt;
• 2 kg of small cucumbers;
• fresh dill, cilantro, parsley;
• dill umbrellas;
• horseradish leaf and root;
• ground red and black pepper;
• hot pepper pod;
• mustard seeds;
• 5 cloves of garlic.

Step-by-step salting procedure:

1. Cut the stems off the cucumbers and wash the fruits.
2. Peel, wash and chop the horseradish root, hot pepper, dill and garlic.
3. Place cucumbers mixed with spices in a saucepan.
4. Pour brine over the cucumbers (hot or cold to choose from).
5. Place horseradish leaves on top of the food, completely covering them.
6. Place a pressure on the workpiece and put it in a cool, dark place for salting.

Hello friends!

Well, summer is finally in full swing, and maybe for some, autumn has already arrived. And he had never made a flavorful appetizer from “green stuff.” Do you understand what I mean? Today I decided to write a final post on lightly salted cucumbers, which we will prepare exclusively according to recipes instant cooking. I tried to choose the most relevant and classic options, which have gained respect among bloggers and my family.

What's the secret? We are all accustomed to eating them not too salty, but so that they crunch on our teeth. And the garlic and dill gave a great aroma. Therefore, let's understand all the intricacies and details of this interesting and quite simple way preparations.

This cucumber delicacy will not leave anyone indifferent. All because it will be an indispensable assistant if you are going on a picnic or if you are going to funny company. You will certainly put it on the table, and some gourmet dish, like, a couple and of course a great snack).

Today I have this great mood When I started digging around on the Internet and found this picture, I was pleasantly surprised. Can you imagine, in one town, namely somewhere far from me in the Moscow region in Lukhovtsy, a monument was erected, look to who?

Maybe that’s why we love these sweet and tender gherkins with a rather thin skin called “Lukhovitsky” so much. In general, I share this find with you.

Well, now let’s start cooking, remember all the tips and recommendations, because the first rush for cucumbers has passed, we’ve eaten our fill of them fresh. Now we will create super snacks from them. It will turn out very tasty, and let these simple cooking technologies become your assistant or guide. Good luck!

Lightly salted cucumbers with garlic and herbs - the best instant recipe

To be honest, you can probably guess it yourself, or perhaps you’ve already tried cooking this way at some point. The standard set of products for this masterpiece is quite simple; it contains any greenfinch, garlic and, of course, young cucumbers. Of course, you can’t do without salt and a little sugar (although it’s not always included).

To add flavor notes, you can also use leaves of cherry, horseradish, currant, tarragon, etc.

All these flavoring additives only contribute to the fact that the taste will be saturated with different shades and become even more intense. And what kind of brine will it be, that you can just try to drink, wow, what a delight it will be.

Our ancestors always made this preparation in a jar or pan, but now it has become a new thing to do it in a bag or bag. Agree, it turns out quite quickly, and also without unnecessary hassle and washing up, but the first recipe will be classic and we will consider all the steps of preparation in a jar (you can take anything, a cup or a bowl).

We will need:

per jar or container 3 liters:

• Fresh cucumbers - about 2 kg, depending on the size
• Unboiled drinking water – 1.5 l
• Salt - 3 tbsp, based on 2 tbsp for each liter
• Garlic - head
• Dill umbrella - 1 pc.
• Horseradish leaf, currant (5 pcs.), cherry (5 pcs.)
• Bay leaf - 3 pcs.
• Hot chili pepper - 0.5 pcs.
• Tarragon or lovage - optional

Stages:

1. Sort through the vegetables, examine them for flaws and discard those that are not suitable for eating. It will be better if you take them freshly picked from the garden. If you have had them for a long time, then dip them in water and bathe them. Let them sit and rehydrate.

Take fruits that are not too large, they are a pleasure to eat and they look prettier. It is advisable to take the same size so that they are salted equally in a short period of time.

I think that everyone understands that the pickling variety of gherkins are perfect here; don’t take the food variety, otherwise they will delight you with their softness.

So, soak the cucumbers in water and let them sit for a couple of hours. Next, take them out and cut off the tails on each side. All the bitterness accumulates in them, and if these are not homemade vegetables, also all sorts of nitrates.

2. Then pour boiling water over all the greens on the list to kill all the microbes. Peel the head of garlic and cut each clove in half. Place all ingredients in the bottom of the bowl.

3. Next, start bringing the cucumbers close to each other in a vertical and horizontal position, if it's a can. And if it’s a basin, then scatter them in a chaotic manner.

Remember and act. Take 2 tablespoons of salt per liter of water - these are the exact proportions that must be observed.

5. Let food sit covered for 12-24 hours in a warm place. During this time, the fermentation process will begin, and the more time passes, the more tempting it will be to try.

Then store it in the refrigerator, but I don’t think you’ll have them there for very long, because you’ll definitely like these crunchies and eat them the same day. Bon appetit!

How to make lightly salted crispy cucumbers? Classic recipe in a jar with cold brine

Personally, in my family this option is also made quite often; my great-grandmother always said that without such pickles, summer would not be right. This is probably true, after fresh, you always want something lightly salted, especially when young potatoes appear.

The advantage of this salting is that in the end the gherkins remain with a pronounced greenish color and almost do not turn yellow. The point, of course, is in the recipe itself and the cooking technology.

With all that, you will spend literally a couple of minutes to place the cucumbers in a jar and pour cold marinade, and after a couple of days you will enjoy the taste and aroma. Well, this is definitely guaranteed, aha-ha by nature itself).

Just remember Golden Rule, do not take fruits if they have a bitter taste, it will ruin your entire taste. Therefore, be sure to try it when cutting off the ends of green ones.

Look, what a usual set of products and spices, there is nothing superfluous here. We are amazed, yes, this also happens. Take note, friends.

We will need:

• Cucumbers - from 1 kg or 5-6 pcs.
• Garlic - a couple of pieces.
• Dill umbrella or simple bunch
• Drinking water - 1 l
• Table salt - 4 tsp
• Black peppercorns - a pinch
• Bay leaf - 2 pcs.

Stages:

1. So, take the greens and carefully cut off the “butt” on each side with a sharp, sharpened knife. Accordingly, before doing this, you need to wash them in running water.

2. Then take a small glass container and start placing them in a regular, unlined jar. Usually all this is done by placing the cucumbers vertically. Then make a bookmark of dill, it can be just a bunch or an umbrella for aroma. And of course, peeled cloves of garlic, I usually put more of them, around 5-6 pieces.

3. And now we begin to conjure over the marinade, or as they say, brine. It seems that these are such no big words and you can’t figure it out at all. In fact, none of this is true. You should mix water and salt in a basin or saucepan, you will get a regular salty liquid, and then place a couple of bay leaves and a pinch of black peas in it. Stir.

For those who have a little free time, you can boil this broth, but then it will already be a hot salting. It also turns out very tasty.

4. In any case, fill the prepared jar with this mixture and cover with a lid. The process of fermentation and oxidation will immediately begin if you leave it warm. And if in the refrigerator, then this process will go slower.

Let the preparation stand for a couple of days; you can take a sample after 24 hours, that is, a day or less, depending on what taste you are pursuing. If they are lightly salted, then you can eat them after 6-8 hours.

Subsequently store the jar in a cool place under a closed nylon lid. Don’t forget to cook potatoes or make a meat dish for this snack.

Lightly salted cucumbers with garlic and dill in a bag

And this is an impeccable recipe, which, even without preservation, should first of all win the hearts of young people. Because they are always in a hurry, they come home tired from work and give them something for a quick fix. This version of cucumbers in a bag is considered to be the best, because the gherkins are cooked and imbued with an aromatic and slightly salty taste in a couple of hours.

And then there is one small nuance, I would say a secret, which even all bloggers do not know about. If you are in a hurry, and the appetizer should already be on the table, then you can safely prepare it quickly if you chop the greens quite finely.

The smaller they are cut, they can be chopped into pieces, circles or cubes, the faster they will be salted. And to make them even sweeter, I suggest adding a little granulated sugar.

We will need:

• cucumbers – 500 g
• garlic - head
• black peppercorns
• ground pepper - optional
• coarse salt - 0.5 tbsp
• sugar - 0.5 tsp

Stages:

1. So, select beautiful and preferably only picked fruits of the same size. Wash them in running water. Cut off the “butt” of each cucumber, on each side.

If the gherkins are too large in size, or of the salad type, then chop them into halves.

2. Peel the garlic and chop it kitchen knife on small pieces. Or use a garlic press.

3. The dill will also have to be finely chopped; discard the thick stems and do not use.

4. Now the miracles of scientific progress begin))). Take a plastic bag and put everything on the list in it. That is, prepared cucumbers, salt, sugar, pepper and dill.

Tie the ends with a thread and shake from side to side, you can even toss it a little, the main thing is not to hit the ceiling). After such actions, a brine will begin to form in the bag, which will help the fresh cucumbers to marinate to the desired state.

Leave them to cool on the table for 2 hours, and then taste them for your health. Then store it in a bag, although it is best to put the bag in some glass or plastic container. Or use bags that have a durable coating; you can cheat and take the bag and put it in a bag.

A quick recipe for pickled cucumbers in 2 hours in a pan with warm marinade

Definitely a super option because it will have mustard seeds. And plus coriander and other spices makes it stand out from the crowd. I hope you will fall in love with it immediately and will often use it in your practice.

The fermentation process in the pan will be natural, which means it will not cause any problems to your intestines.

The only thing is, take the cucumbers from your summer cottage, but spices and salt can be bought in a store, which is now available at every home or almost every entrance.

We will need:

• cucumbers - 2 kg
• garlic - 1 head
• dill seeds or a bunch
• tarragon - sachet
• red pepper - optional if you like it spicy
• bay leaf - 2-3 pcs.
• cloves - 4-5 pcs.
• allspice black pepper - 10 pcs.
• mustard seeds - 1 tsp
• coriander beans - 0.5 tsp
• salt - 2 tbsp
• vinegar 9% - 6 tbsp
• horseradish leaf

Stages:

1. Before describing the steps, I want to say that it is not necessary to cook in a saucepan; you can take a regular 2-liter or three-liter jar.

In any case, wash the green fruits and cut off the ends if desired. Then sprinkle half of what is listed in the ingredients on them - mustard seeds, coriander and cloves. Be sure to add cloves of peeled garlic, it will add a bright and rich taste. Add currant or cherry leaves if desired.

2. Pour water into another pan and bring the liquid to a boil. Add bay leaf and all other spices and seasonings (dill seeds, tarragon, bay leaf, cloves, peppercorns, coriander, mustard). Add salt and vinegar, boil for 2 minutes.

And then pour this filling over the prepared cucumbers. In order for the brine to thoroughly saturate each fruit, you can make an incision, as shown in this photo.

3. Wait a couple of hours in a warm place under the lid and try with good mood, if you are not satisfied with the taste, leave it for some more time.

Lightly salted greens in a bag in one hour at home

Cool! Who could even imagine such a thing? If they had told me 10 years ago, I would not have believed it, but here I have to believe in such a fairy tale. Because I tried this simple method myself and was completely delighted.

If you are intrigued, you can also look at a more detailed step by step instructions on my blog in another

Cucumbers in a three-liter jar per day

I think everyone knows about this method of salting. The only thing is that you don’t need to make several jars of this vegetable snack at once; it’s better to open one, empty it, and then salt it again. The fact is that such cucumbers, the longer they sit in brine, the more salty they become. And you will agree that many may not like this.

We will need:

• cold water - 1.5 l
• salt - 2 tbsp
• peppercorns - 5 pcs.
• dill with umbrellas - 1-2 pcs.
• horseradish - leaf
• cherry or currant leaves - 3 pcs.
• bay leaf - 1 leaf
• garlic - 5 pcs.
• cucumbers - how many can the jar hold?

Stages:

1. Take a three-liter jar and place dill, garlic cloves and cherry and currant leaves in the bottom. After peppercorns, and definitely a horseradish leaf for crunchiness. Then place the cucumbers vertically.

2. Although you can arrange them horizontally, as shown here below. There is not much difference. In this recipe, as you may have noticed, the ends are not cut off; this is done on purpose so that they stand longer and do not sour.

Place salt on top and pour regular drinking water. Cover with a nylon lid. Keep them in a warm place for 24 hours. The fermentation process will begin almost immediately.

3. And then cut them nicely on a plate and enjoy for your health!

Korean-style snack cucumbers - you won't find these in the store

I recently touched on this topic in more detail. And she revealed all the secrets and nuances. In this post I will tell you about the most popular cooking option. If you are not satisfied with it, look for others

However, this is a killer snack that is a hit and a bomb this year. So be aware, don't pass by.

We will need:

• cucumbers - a couple of pieces.
• granulated sugar - 2 tsp
• table salt - 0.5 tsp
• black pepper - a pinch
• Korean seasoning - 0.5 tbsp
• vinegar 9% - 6 tsp
• vegetable oil- 4 tsp
• carrot - 1 pc.
• garlic - just a little, a couple of cloves

Stages:

1. Wash all the necessary vegetables and allow excess moisture to drain. Then chop the fresh carrots into cubes. Or use a special Korean device, a grater.

2. Then chop the cucumbers into sticks, they should not be too long, about 5-6 cm in length and 1-1.5 cm thick. You can, if you want, cut into slices or circles, and even possibly into cubes, this will only speed up the process marinating.

Press the garlic through a garlic press or grate it on a fine grater.

3. All that’s left to do is create a special sauce, mix vinegar, salt and vegetable oil in one container. Then add sugar and Korean seasoning. Stir. That's all the miracles, season cucumbers with this marinade.

4. Mix thoroughly with your hands and leave to infuse in the refrigerator for about 4 hours. Cover with cling film to prevent the dish from drying out. Happy discoveries!

Quick lightly salted cucumbers with mustard

Love the vigorous and rich taste, and even if it is combined with a hint of spiciness. Uh, of course. Once you add dry powder and parsley, you will get another masterpiece, which I suggest you watch in this short story. If you don’t believe me, then go ahead and watch it and don’t be surprised if it’s finger-licking and maybe even swallowing.

We will need:

How to pickle cucumbers in mineral water with dill and garlic

Well, well, now there’s another gorgeous option, it’s based on mineral water, why exactly on it. The fact is that it is a little salted and has a specific taste, but this is not the main thing, it speeds up the salting process. And the bubbles do their job flawlessly.

In general, they turn out special and have a cool and amazing taste. It's worth trying to understand it.

We will need:

Stages:

1. Take cucumbers with pimples and cut off the spouts from the ends on both sides. Horseradish leaves, they are placed precisely so that the crispness appears in the taste, cut into 3-4 parts. Chop the dill with a culinary knife, not very finely; if it is young, you can even add sprigs.

Peel the garlic and cut each piece into half. Wow, the smell will come, I really like it, and the room will be disinfected).

2. Pour black peppercorns into a plastic bucket or any other container, a pan, basin or jar will do. Then cover the bottom with half of the horseradish leaves and half of the chopped dill.

Place half the cucumbers, scatter the garlic on top and then the greens again. Finally, sprinkle with herbs and horseradish leaves again.

3. Dissolve the salt in a separate bowl in a jug with mineral water. Stir until the dry ingredients melt.

4. Then fill the bucket with this prepared liquid and cover with a lid or film. Open the refrigerator and place it on the middle shelf, take a sample after 1 day.

5. These handsome guys came out of a cool place, safe and sound! And what a delightful external taste, and the smell, aroma, wow, yum!

Dry salting of tomatoes, zucchini and cucumbers

And finally, I give you one old recipe that is universal. Because this way you can pickle any vegetables. When summer is at its height, this is not difficult to do.

This dish will be without brine, that is, dry salting is used and this delicious salad will delight you on the table. Moreover, when there is a cheerful and noisy company in the circle, as my husband says, such cucumbers are simply drunk with vodka, only the noise is worth it. And besides them, there are other wonders in the form of tomatoes and zucchini. Cool, in a word.

We will need:

• fresh young zucchini with peel - 0.3 kg
• cucumbers - 0.3 kg
• tomatoes - 0.3 kg
• garlic - a couple of cloves
• dill, basil or any other greens
• ground black pepper - a pinch
• coarse salt - 1 tsp

Stages:

1. Chop the zucchini and cucumbers into long sticks or cubes, approximately the same size.

2. Remove the stem from the tomatoes and cut them into quarters. Chop the garlic into small thin slices.

3. Chop your favorite dill and basil with a knife.

4. Take a clean, regular food bag and put all the vegetables in it along with the green stuff. Sprinkle with salt and ground pepper. You can do this in any order. Tie the bag and squeeze it from side to side to release the juice slightly. Leave the salad on the table for 12 hours.

5. Thus, in the morning you threw all the vegetables into a bag, and in the evening for dinner you sit and try with new potatoes and in a pleasant family atmosphere. Bon appetit!

That's all for me, you can create such wonderful and wonderful vegetable creations right today. The main thing is to get them from your garden or buy more cucumbers at the market and grind them in a way convenient for you. As you may have noticed, there are a great many of them. I think that someone has already fallen in love with you.

All that remains is to wish you all the best and the best. Good luck to everyone and have a great holiday! Bye.

Do you want to learn how to cook lightly salted crispy cucumbers? This article describes several quick cooking recipes that will make cucumbers crispy. You no longer have to stand for half a day in the heat and prepare cucumbers for the winter. The recipes are quite simple.

A long time ago, our grandfathers, great-grandfathers, grandmothers, and great-grandmothers saved the harvest by canning or pickling it.
Lightly salted cucumbers have been around since then. It seems to me that you are also familiar with the situation when there is a lot of harvest and you don’t know what to do with it. As always, methods of pickling, canning, or simply freezing come to our aid. Instant lightly salted crispy cucumbers have always been, are and will be. They have always been part of Slavic cuisine. But sometimes they are salted for too long, for example three or four days. Well, we really want to try them as soon as possible. Or have potatoes and lightly salted cucumbers for dinner with your family. So what to do? I'll give you a few recipes.

Recipe 1. Lightly salted crispy cucumbers, quick recipe

Ingredients:

• Cucumbers - kilogram,
• garlic - one head,
• dill - 1 bunch,
• currant leaves - 9-15 leaves,
• peppercorns (black).

For filling:

• 2st. spoons of salt,
• Mineral water- 1 l.

Preparation:

Pre-cut the cucumbers on one side and the other. Place 3-5 currant leaves, a third of dill, 2-3 cloves of garlic and a few black peppercorns at the bottom of the container. Then put half of the cucumbers into the pan. Cover them with 3-5 currant leaves, 2-3 cloves of garlic, a few black peppercorns and half of the remaining dill. Add the remaining cucumbers, also covering them with 2-3 cloves of garlic, 3-5 currant leaves, a few black peppercorns and the remaining dill. Mix mineral water with salt. Mix well and pour into the pan with cucumbers. Mineral water promotes quick pickling of cucumbers. Cover with a small plate so that not a single cucumber floats to the surface. And tomorrow everything will be ready.

Recipe 2. Five-minute recipe for crispy cucumbers (Spicy)

Ingredients:

• Cucumbers - 1 kilogram,
• garlic - 2 cloves,
• salt - one tbsp. l. (with a slide),
• black pepper,
• red pepper,
• dill - 3 sprigs.

Preparation:

Wash the cucumbers first with a brush, since the peel absorbs too many toxins and dirt. Trim on one and the other side. Cut into four pieces. We put it in a bag, this way the cucumbers pickle faster. Then chop the garlic into small pieces and chop the dill. Put it in a bag. Add red and black pepper to taste, it all depends on how spicy you like it. We put 1 tbsp. l. (heaped) salt.

We tie the package. The main thing is that the bag is loose so that the cucumbers can be shaken. Shake and leave for ten minutes.

Recipe 3. Recipe for lightly salted crispy cucumbers with bay leaves

Ingredients:

• Cucumbers-0.5 kg,
• dill,
• garlic - 3-4 cloves,
• bay leaves - 2-3 pcs.,
• salt - 2 tsp,
• sugar-2 tsp,
• hot water - 1 cup.

Preparation:

Cut the cucumbers into four parts and place them in a container. Finely chop the dill and place it in a container with cucumbers. Omit bay leaves into a cup of hot water (for one minute). Chop the garlic and add it along with the bay leaf to the container with the cucumbers. Salt, sugar. Mix and place in a bag (without holes). Tie and leave for an hour, shaking the bag every 20 minutes.

Recipe 4. Recipe for crispy lightly salted cucumbers

Ingredients:

• Cucumbers - 2 kg,
• dill,
• garlic - 1 head,
• 2 tbsp. salt (without a slide).

Preparation:

Soak the cucumbers in water for 1-2 hours (preferably cold). Coarsely chop the dill and garlic and pour into a container with the cucumbers. Add salt, cover the container with a lid and mix well. Leave it on the table for a day.

Recipe 5. Instant lightly salted crispy cucumbers

Ingredients:

• Cucumbers - 2 kg,
• 1 head of garlic,
• horseradish leaves - 5-6 pcs.,
• cherry leaves - 5-6 pcs.,
• dill,
• salt - 2-3 tbsp. l.,
• mineral water (highly carbonated) - 1.5 l,
• black peppercorns.

Preparation:

Cut the leaves of horseradish, cherries and dill. Divide into three equal parts. Add the third part to the bottom of a three-liter jar. Add 6-7 cloves of garlic. Place half of the cucumbers vertically into the jar. Add 2-3 tbsp. l salt and fill with mineral water. Cover the top with some horseradish leaves, cherries and dill. Place the remaining cucumbers and cover with the remaining herbs. Add 1 tbsp. l salt. Fill with mineral water. Cover with a lid. Place for a day in a dark and cool place, but not in the refrigerator.

Recipe 6. Lightly salted crispy cucumbers

Ingredients:

• Cucumbers - 2 kg,
• horseradish root - 4 pcs. medium size,
• garlic - 7 cloves,
• currant leaves - 15 pcs,
• dill - 3 sprigs.

For the marinade:

• Water (for a three-liter bottle) - 1.5 l,
• salt-2 tbsp. l. with a slide.

Preparing the marinade:

Boil water and add 2 tbsp. l. salt and stir well.

Preparation:

Place currant leaves, dill and half of finely chopped horseradish into a pre-prepared jar. Add 3-4 cloves of garlic. Pack the cucumbers tightly into the jar, add the remaining garlic and horseradish root. Pour the marinade into a jar and cover with a nylon lid. After 24 hours at room temperature everything will be ready.

Recipe 7. Lightly salted crispy cucumbers for the winter

• Cucumbers - 1.5 kg,
• cherry leaves - 3-4 pcs.,
• currant leaves - 4-5 pcs.,
• horseradish - 2 roots,
• garlic - 2-3 heads,
• dill - 3-4 umbrellas,
• celery - 2 sprigs,
• black peppercorns - 6-7 pcs.

For the brine:

• Salt - 3 tbsp. l,
• water - 1.5 l.

Preparation:

Soak the cucumbers in cold water for several hours. After soaking, cut the cucumbers on both sides. Peel the horseradish and garlic. Place half the cherry leaves, currant leaves, half the celery, half the dill, garlic and horseradish and 6-7 black peppercorns on the bottom of the jar. Place half of the cucumbers in the jar. Add all the remaining greens on top of the cucumbers. Place the remaining cucumbers in the jar. Fill with brine. Cover with a lid. Cucumbers are pickled for two days.

Recipe 8. Instant lightly salted crispy cucumbers

Ingredients:

• Cucumbers - 1 kg,
• currant leaves,
• dill (fresh or old umbrella),
• garlic - 2-3 cloves,
• cherry leaves,
• horseradish leaves.

For the brine:

• Water-1 l.,
• salt - 2-3 tbsp. l.

Preparation:

Boil water, dissolve salt in it and cool, or take cold boiled water and immediately dissolve.
Wash the greens thoroughly. Leave the cucumbers in cold water for a couple of hours to make them crispier. Place half of the greens on the bottom of the pan; you can even take the leaves with twigs. Chop the garlic there too. We place the cucumbers, pre-cut on both sides (so that they can quickly become lightly salted; besides, it is believed that the tips contain the most nitrates). To pickle, cucumbers must be placed vertically, this way they will become lightly salted better and faster. It is better to take cucumbers of the same size, so they will be salted at the same time. Pour brine over the cucumbers; it is better to strain the brine, as sometimes there are small pebbles in the salt. If there is not enough liquid, just dilute more. Cover the tops of the cucumbers with the remaining herbs. We tear the cucumbers on top with a clean towel and leave them on the table until the evening. In the evening, cover with a lid and put in the refrigerator. And remember, the smaller the cucumbers, the faster they pickle. For example, if you take cucumbers measuring 10 cm, they will be ready within 24 hours. If you like very lightly salted cucumbers, this will be perfect for you. If you want the cucumbers to be more salted, it may be better if they sit a little longer. As you eat lightly salted cucumbers, you can add fresh ones to this brine; you won’t be able to use the brine endlessly, but you can for up to two weeks. Then you will need to make a fresh one. Cucumbers should be stored in the refrigerator and not overcooked, otherwise they will turn from lightly salted to highly salted.

Recipe 9. Instant lightly salted crispy cucumbers

Ingredients (recipe for a three-liter jar):

• Cucumbers - 2 kg,
• cherry leaves (can be currants) - 5-6 pcs.,
• bay leaves - 3-4 pcs.,
• garlic (preferably young) - 1 head,
• black peppercorns - 6-7 pcs.,
• black hot pepper - 2 pcs.,
• horseradish leaves - 2 pcs.,
• salt - 2 tbsp. l. (with a slide),
• mineral water (highly carbonated) - 1.5 l.

Preparing the filling:

For 1.5 liters of mineral water put 2 tbsp. l. salt, always with a slide. Stir well.

Preparation:

First, let's prepare the cucumbers, trim them on both sides and CUT (do not cut) in the middle. We put either cherry leaves or currant leaves on the bottom of the jar. We put 3-4 bay leaves. Coarsely chop the garlic and add to the jar. Add black hot pepper; for those people who have stomach problems or small children, this is not recommended. Add 6-7 black peppercorns. We also put one leaf of horseradish on the bottom (the second one will be on top), coarsely chopped dill. Place the cucumbers tightly. Place a horseradish leaf and dill on top. Fill with mineral water and salt. Cover with gauze and leave at room temperature for a day. After this, they can be eaten, but it is advisable to cover them with a nylon lid and put them in the refrigerator.

Instant lightly salted crispy cucumbers recipe, each of the ones presented is perfect for you. All recipes are very simple and quick to prepare.

Have a nice day and bon appetit))