Lightly salted cucumbers without boiling water. Instant lightly salted crispy cucumbers: recipes in a saucepan, in a bag, in a jar

Cucumbers are sold in stores all year round, but only in summer are they worthy of being lightly salted. It is elementary to prepare them - it can be done even ... in a plastic bag. And to make the appetizer "new" every time, apples, zucchini, lime and celery will come in handy.

There are many ways and recipes for express pickling of cucumbers. However, most housewives cook from summer to summer according to the same "proven" recipe. And in vain - the gustatory palette of the appetizer is bright and varied, so limiting yourself to one recipe is akin to a crime. It takes very little to become a law-abiding cook - just a couple of ideas.

By the way, in addition to the "classic" serving of lightly salted cucumbers - as an appetizer, they can be safely added to salads - instead of salted and pickled ones, as well as to okroshka and sauces.

• There are three main ways to cook lightly salted cucumbers: in brine (hot or cold), in your own juice and "dry" method. Despite the serious differences in cooking, all the recipes are united by little tricks:
• The best cucumbers for quick pickling are small (but not gherkins), strong and thin-skinned, bright green and in "pimples". "Pimples", by the way, indicate that you have a pickled variety of cucumbers at hand, not salad (smooth).
• It is better to take cucumbers of the same size so that in the end there is enough salt for everyone equally.
• To make the cucumbers especially crispy and dense, they need to be kept in cold water for 2-3 hours.
• It is imperative to cut off the tips of the cucumbers: firstly, it is in them that nitrates can accumulate, and secondly, this way they will cook faster and better.
• When sending cucumbers into a pickling container, it is better to place them vertically - they will be salted more evenly.
• Cucumbers should not be tamped tightly into a jar or other dish: as a result of too close proximity, they will lose their crunchy properties.
• You do not need to close the jar or pan with lightly salted cucumbers, you can simply cover it with a napkin, since air is needed to ferment the brine.
• In addition to the traditional bouquet of dill, parsley, horseradish, cherry leaves and black currant, you can use oak, green anise umbrellas, tarragon.
• Of the spices "classic" are bay leaves, cloves, hot peppers.
• It is better to take coarse salt, sea salt is also possible, but not iodized.
• So that ready-made salted cucumbers do not turn into "multi-salted", it is better to store them in the refrigerator.

Method one. Lightly salted cucumbers in brine

If you pour cucumbers with cold brine, then they will be ready in 2-3 days. Hot (but not boiling!) Brine gives a faster effect - lightly salted cucumbers can be tasted after 8-10 hours. It is not necessary to prepare the brine in advance, you can do it easier - in prepared jars filled with cucumbers, put salt on top (at the rate of 2-3 tablespoons per 3-liter jar) and sugar, and then gently pour boiled water. Then close the jar with a lid and shake it several times so that the salt dissolves evenly.

In addition to herbs and spices, apples can be added to the company with cucumbers. This fruit, traditional for pickles, will give the cucumbers a specific sourness.

Recipe. Lightly salted cucumbers with apples

Ingredients: 1 kg of cucumbers, 2 green apples, 10 black peppercorns, small bunches of parsley and dill, 2-3 cherry leaves, 8-10 black currant leaves, 1 small head of garlic, salt.

Cooking. Wash cucumbers, apples and herbs. Cut off the tips of the cucumbers. Cut the apples into 4 pieces without removing the core. Disassemble the garlic into cloves and peel. Put cucumbers and apples in a jar or saucepan, alternating them with herbs and cloves of garlic. Add black pepper. Boil water, add salt (at the rate of 2 tablespoons per 1 liter of water) and mix thoroughly. Pour hot brine over the cucumbers. After 8-12 hours, you can try.

Method two. Lightly salted cucumbers in a package

This method is especially useful at a dacha or a picnic - no need to boil water for the brine! Cucumbers, washed and dried on a towel, just need to be put in a container (any, even a clean plastic bag is suitable) and sprinkled with salt and spices. The main thing is to pre-pierce the cucumbers with a fork or skewer, or even slightly cut them with a knife.

Recipe. Lightly salted cucumbers with lime juice

Ingredients: 1.5 kg of cucumbers, a bunch of dill with umbrellas, 6-7 peas of black pepper, 4-5 peas of allspice, 4-5 sprigs of mint, 4 limes, 1 teaspoon of sugar, 3.5 tablespoons of salt.

Cooking. Lightly crush peppercorns with sugar and a serving of salt in a mortar - 2, 5 tablespoons. Remove the zest from washed and dried limes with a fine grater, add salt and pepper to the mixture. Squeeze juice from the "undressed" citrus fruits. Finely chop the dill and mint stalks (leaves together with the stalks). For cucumbers, cut off the ends on both sides, then cut each cucumber into 2-4 pieces, depending on the size. Place them in a deep plate. Sprinkle the mortar mixture over the cucumbers, pour over the lime juice and stir. Then sprinkle with the remaining salt and chopped herbs and stir. After 30 minutes, the cucumbers are ready. Before serving, it is worth shaking off salt and most of the greens from the cucumbers.

"Dry" way you can pickle cucumbers without cutting them. In this case, they will take a little longer to cook and, of course, in the refrigerator.

Recipe. Lightly salted cucumbers with young zucchini

Ingredients: 1 kg of cucumbers, 1 kg of young zucchini, 3 tablespoons of salt, 1 teaspoon of sugar, 3 cherry leaves, 5-7 black currant leaves, 2 horseradish leaves, a bunch of dill with umbrellas, 3-5 cloves of garlic.

Preparation... Wash cucumbers, dry, cut off the ends. Peel the zucchini, cut into slices. Chop the dill and garlic, cherry leaves, currants and horseradish. Place all ingredients in a suitable container, cover and shake well. Leave it warm for 1 hour, and then put it in the refrigerator for 2-3 hours.

Method three. Lightly salted cucumbers in their own juice

The essence of this method is that instead of brine, cucumbers are filled with their own juice, which can even be prepared from cucumbers, which are not destined to become lightly salted - large and ugly. To obtain cucumber juice, peeled cucumbers can be rubbed through a sieve, chopped in a blender, or even passed through a juicer.

Recipe. Pickled cucumbers with hot pepper

Ingredients: 10 small cucumbers for pickling, several large cucumbers for "juice", 3 cloves of garlic, 1 chili pepper, three horseradish leaves, three umbrellas of dill, 3 tablespoons of salt.

Cooking. Peel and mince large cucumbers. A three-liter jar will require about 1.5 liters of cucumber puree. Cover the bottom of the jar with a sheet of horseradish, put an umbrella of dill and a clove of garlic cut in half. Put one tablespoon of salt on the herbs. Fill 1/3 of the jar with the cucumber mass, lower some of the cucumbers for pickling, distributing them vertically. Put horseradish leaf, dill, garlic and hot pepper on top. And again - a spoonful of salt. Add more cucumber mass and lay out a row of cucumbers. Add a spoonful of salt. Close the jar with a lid. After 2 days, lightly salted cucumbers can be tasted.

Advice. You can simplify the "layout" if you immediately add salt to the cucumber puree and mix it thoroughly. With cucumbers, you can also pickle a couple of celery stalks - lightly salted celery is also very tasty.

Pickled cucumbers are prepared using a special technology that eliminates the use of vinegar and sugar. As a result, vegetables acquire a unique flavor, especially if they are salted in barrels. But not every house has a cellar that allows you to put a tub of pickles. Many housewives, trying to feed loved ones with such a snack, are looking for an opportunity to cook it in a quick way and in small quantities so that it can be stored for some time in the refrigerator. Instant pickles are different from cask cucumbers, but they are even less similar to pickled cucumbers. The taste of this vegetable snack is unique, and it makes sense to try it at least once. Moreover, a number of dishes of Russian cuisine require the use of salted rather than pickled vegetables.

Cooking features

Many housewives know how to pickle cucumbers. Many have learned how to make lightly salted cucumbers in a quick way. But the technology for preparing pickled cucumbers has significant differences. It requires keeping cucumbers for a long time at room temperature in order to ferment them. Natural fermentation in the future allows you to store cucumbers in a cool room or refrigerator for a sufficiently long period. Rolled up in jars, they can even be kept in a cool basement until spring. Pickling cucumbers in a quick way has a number of nuances, knowing which even an inexperienced cook can cope with the task.

• Select medium-sized and dense cucumbers for pickling in a quick way. Pimpled are preferred - they have thin skin, they are salted faster.
• Before cooking, cucumbers should be soaked for 2-3 hours in cold water. This will keep them crisp and more susceptible to brine.
• So that the cucumbers are salted, but not rotted, they should be washed thoroughly, one at a time.
• In the process of pickling cucumbers, organic acids are formed. Some materials react with them and create harmful substances. These materials include aluminum, so their containers are not used for pickling cucumbers. Enamel pots, glass and ceramic forms, jars are suitable. Moreover, gourmets claim that cucumbers pickled in a saucepan and a jar do not have the same taste.
• To speed up the salting, 2-3 pickled cucumbers are placed in a jar or pan with fresh cucumbers. Their presence speeds up the fermentation process.
• Cucumbers can be salted hot or cold. If the cold method is chosen, the salt must first be dissolved in water, then the cucumbers must be poured with brine. In this case, the sediment formed at the bottom is not used. If you first pour salt on the cucumbers, and then pour in water, they will not ferment, but will rot. It is better to take spring water, mineral water, or at least filtered water for cold salting, and not drawn directly from the tap.
• It is necessary to put a bowl or basin under the container with cucumbers during their fermentation, as foam can form and overflow over the edges.
• The warmer the air in the room, the faster the cucumbers are salted.

The shelf life of instant pickles depends on the storage conditions. Hermetically sealed, they can stand for several months in a cool room. In a saucepan or in a jar under a plastic lid, they can only be stored in the refrigerator and no more than a month.

Recipe for quick hot pickling of cucumbers

• cucumbers - 1 kg;
• garlic - 5 cloves;
• water - 1 l;
• salt - 40 g;
• dill - 2 umbrellas;
• horseradish leaves - 2 pcs.;
• currant leaves, cherries (optional) - 2 pcs.

Cooking method:

• Wash cucumbers thoroughly, cut off their ends, put them in a basin or a saucepan, cover with cold water, leave for 1-2 hours.
• Cut the garlic into slices.
• At the bottom of a saucepan or other container in which you plan to salt cucumbers, put a horseradish leaf torn by your hands, a dill umbrella disassembled into small "bunches", over a currant and cherry leaf.
• Place the cucumbers on top of the spices, sprinkling with garlic plates.
• Cover with the remaining spices.
• Boil water, add salt to it, boil for 2-3 minutes, until the salt is completely dissolved.
• Pour the hot marinade over the cucumbers. Cover with a plate and place a jar full of water on top.
• After 3 hours, the jar can be removed, but it is better to leave the plate - it will prevent the cucumbers from floating to the surface.
• Leave the cucumbers in a warm room for a day.

In a day, hot salted cucumbers will be ready to eat. If you are not ready to eat all of them at once, put them in the refrigerator - there they will not deteriorate for at least 2 weeks, but they can last longer, up to a month.

Fast cold pickling of cucumbers

• cucumbers - 2 kg;
• Bulgarian pepper - 0.4 kg;
• garlic - 4 cloves;
• dill umbrellas - 100 g;
• water - 2 l;
• salt - 150 g;
• black currant leaves - 2 pcs.;
• cherry leaves - 4 pcs.;
• hot peppers (optional) - to taste;
• pickles (optional) - 2-3 pcs.

Cooking method:

• Wash the cucumbers, cut off the ends. Soak the fruit for 2-3 hours in cold water.
• Wash the bell peppers, remove the seeds and remove the stalks. Cut the vegetables into large pieces, dividing each fruit into 4-6 pieces with a knife.
• Cut the garlic into slices.
• Rub the dill between your palms to separate the seeds - you only need them to pickle the cucumbers.
• At the bottom of a saucepan or other utensil used for salting vegetables, pour half the dill, put 2 cherry leaves and a currant leaf. Put 4-6 pieces of bell pepper, 1-2 hot rings.
• Arrange the fresh cucumbers with a few pickles in between.
• Cover with garlic and dill, top with the remaining pieces of sweet pepper, fruit leaves.
• Pour salt into the water, stir thoroughly.
• Pour the marinade over the cucumbers without using the cloudy sediment.
• Leave in a warm room for 2-3 days: if you added pickles, salting will take place in 2 days, otherwise you will have to wait three days.
• Place the container of pickles in the refrigerator and use them as needed.

You can also salt cucumbers according to this recipe in the refrigerator, but then they will not be ready earlier than in a week, and will have a slightly different taste.

Recipe for quick pickling of cucumbers in jars

Composition (for 3 l):

• cucumbers - 1.8 kg;
• water - 2 l;
• garlic - 10 cloves;
• salt - 150 g;
• horseradish - 1 sheet;
• currant leaves - 2 pcs.;
• cherry leaves - 2 pcs.;
• black peppercorns - 5 pcs.

Cooking method:

• Wash the cucumbers, soak for 2 hours in cold water, after cutting off the ends.
• Wash the jar with baking soda. If you plan to store cucumbers for a long time, the jar should be sterilized.
• Pour pepper and cloves of garlic at the bottom of the jar, put on a leaf of currants and cherries, half a leaf of horseradish.
• Place the cucumbers tightly in a jar, cover with fruit leaves, and put a horseradish leaf on top.
• Dissolve the salt in water, pour the pickle over the cucumbers. Some brine may remain, it will no longer be needed.
• Place the jar in a bowl and cover with a plastic lid on top. Leave it on for 4 days.

After the indicated time, the instant pickles are ready to eat. If you plan to keep them longer, drain the brine into a saucepan and boil, skimming off the foam. Remove the top leaves, pour boiling water into the jar, drain it after 10-15 minutes, replacing it with hot brine. Roll up the cans, turn over, cover with a blanket. After cooling, remove to a cool place and store like ordinary canned vegetables.

Instant pickles can be prepared for consumption soon or for the winter. They can be added to pickle, hodgepodge and other dishes, served as an independent snack.

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Summer pleases us not only with excellent weather, but also with a fresh harvest. Surely, many have missed the small, crispy, fragrant cucumbers! When the long-awaited summer cucumbers finally appeared, we started to want to experiment, because just fresh cucumbers, although tasty, quickly become boring. We ate pickled and pickled cucumbers in winter, but now we just want to diversify their fresh taste. A great way to preserve freshness and experiment with flavor is to make quick pickled cucumbers.

There are a huge number of ways to cook lightly salted cucumbers, but most recipes provide for cooking for at least a day, and you usually want something tasty here and now. Quick salted cucumbers are called quick cucumbers because their cooking time is only from 20 minutes to 2-3 hours! Therefore, for each feast, you can not limit yourself to any one recipe, take note of a few of the recipes below, and let the cucumbers on your table differ in their bright taste and variety.

Before taking up the practice and preparing quick salted cucumbers, you need to familiarize yourself with the theory. In total, there are three ways to prepare lightly salted cucumbers: in brine, in their own juice, and the “dry” method, when the cucumbers are salted without brine and are ready for use in a maximum of 1-2 hours. It is worth trying to cook cucumbers for each of them, since the taste of cucumbers prepared in different ways will differ. For the preparation of quick lightly salted cucumbers, it is better to choose cucumbers small, strong, with a thin skin, bright green color and in pimples. Overgrown and overripe cucumbers can be used to prepare lightly salted cucumbers in their own juice. If the cucumbers are not just picked from the garden, then it is better to pre-soak them in cold water. Remember to cut off the ends before cooking, so the cucumbers will cook faster. If you want lightly salted cucumbers to be crispy, do not put them tightly in the jar. Salt should be used not iodized, and ready-made salted cucumbers should be stored in the refrigerator for no more than 2-3 days.

Ingredients:
500-600 gr. fresh cucumbers,
1-3 cloves of garlic,
2/3 tsp fine salt,
dill umbrellas.

Preparation:
Wash the cucumbers well, cut in half lengthways or into quarters, put in a deep bowl. Peel and slice the garlic and add to the cucumbers, the dill can be chopped or put in whole umbrellas. Season with salt and stir with your hands so that all the ingredients are evenly distributed. Put everything in a bag, release the air from it and tie it. Leave at room temperature for 1 hour. An hour later, you can try quick salted cucumbers.

Lightly salted cucumbers in a container

Ingredients:
fresh cucumbers,
greens,
2 cloves of garlic,
allspice,
black pepper,
salt.

Preparation:
To prepare quick salted cucumbers according to this recipe, you will need a plastic container with a lid. Chop the herbs and place them in the bottom of the container. Crush the garlic with a knife handle and add to the herbs. Add crushed peas of black and allspice there. Cut the cucumbers in half lengthwise, put in a container and salt. By the amount of salt, you need to be guided by your taste, for this, imagine how much salt you take to eat a fresh cucumber, increase this amount by about 4 times and salt the cucumbers in a container. Close the container tightly with the lid and shake it well. The contents of the container will bounce against each other, as well as against the walls of the container itself, as a result of which the cucumbers will release a large amount of juice, which will dissolve the salt. After 10 minutes, the cucumbers will be half in a brine made from their own juice, juice of herbs and salt. If you want cucumbers here and now, and there is no strength to endure, then shake the container for another 15-20 minutes. If you can wait a little, then leave it at room temperature for about 1 hour, then rinse off excess salt from the cucumbers and serve.

Quick lightly salted cucumbers with zucchini

Ingredients:
1 kg of cucumbers
1 kg of young zucchini,
3 tbsp salt,
1 tsp Sahara,
3 cherry leaves,
5-7 black currant leaves,
2 horseradish leaves,
1 bunch of dill with umbrellas,
3-5 cloves of garlic.

Preparation:
Wash cucumbers, dry and cut off the ends. Peel the zucchini and cut into slices. Chop cherry, currant and horseradish leaves, chop dill and garlic. Place all ingredients in a container or saucepan, cover and shake well for 5 minutes. Leave warm for 1 hour, then refrigerate for 2 hours.

Quick salted cucumbers with lime juice

Ingredients:
1.5 kg of cucumbers,
1 bunch of dill with umbrellas,
6-7 peas of black pepper,
4-5 peas of allspice,
4-5 sprigs of mint
4 limes
1 tsp Sahara,
3.5 tablespoons salt.

Preparation:
In a mortar, crush the black and allspice peas with sugar and 2.5 tbsp. salt. Wash the limes well, pat dry with paper towels and remove the zest. Add the zest to the pepper, salt and sugar mixture. Squeeze out the lime juice. Finely chop the dill and mint, you will need not only the leaves but also the stems. For cucumbers, cut off the ends and cut each cucumber lengthwise into 2-4 pieces. Place the cucumbers in a deep bowl, sprinkle with the mortar mixture, pour over with lime juice and stir. Then sprinkle with the remaining salt and chopped herbs and stir again. Leave the cucumbers at room temperature for 30 minutes. Shake off excess salt and herbs from the cucumbers before serving.

Quick salted cucumbers with sourness

Ingredients:
1 kg of fresh cucumbers,
5 cloves of garlic
1 bunch of dill
½ tsp ground coriander,
4 tablespoons vegetable oil,
2 tbsp 9% vinegar
1 tsp black peppercorns,
salt.

Preparation:
Wash cucumbers, dry and cut lengthwise into 2-4 pieces. Put the cucumbers in a container or saucepan, add salt, peppercorns, finely chopped herbs, coriander, garlic crushed with a knife blade, vegetable oil and vinegar to them. Close the container with a lid and shake vigorously several times. Leave at room temperature for 10 minutes, then shake again and refrigerate for 30-40 minutes. If after this time the cucumbers do not seem ready to you, you can leave them in the refrigerator for another 20-30 minutes.

Chinese quick salted cucumbers

Ingredients:
3 large cucumbers,
1 pod of red hot pepper,
3-4 tablespoons soy sauce,
2-3 tbsp rice vinegar,
4 cloves of garlic
salt.

Preparation:
Wash the cucumbers, dry and cut into 1 cm thick slices, put them in a tight, clean bag, add soy sauce, salt, rice vinegar there, tie the bag and beat it well with a rolling pin. Finely chop the garlic and red hot pepper and add to the cucumbers after 20 minutes. Shake the bag well for 1-2 minutes and refrigerate for 1 hour.

Quick salted cucumbers with grated horseradish

Ingredients:
700 gr. overgrown cucumbers
1 kg of small fresh cucumbers,
½ tbsp. grated horseradish
1 bunch of greens
1 tsp dill seeds,
1 tbsp salt.

Preparation:
Wash overgrown cucumbers and grate on a coarse grater. Chop the herbs finely and add to the cucumbers. Add horseradish grated on a fine grater there. Add salt and dill seeds and mix thoroughly. Put a layer of the resulting cucumber mixture in a deep container, put a layer of cucumbers cut into quarters on top, put the cucumber mixture again, continue alternating layers. Place the lid on the container and refrigerate for 2-3 hours. If you want the horseradish taste to be felt more distinctly, leave the cucumbers in the resulting mixture for a day.

Lightly salted cucumbers are quick and easy to prepare, and their summer taste and aroma will adorn any feast. Quick salted cucumbers are a real find for those who do not like to wait long, delicious crispy cucumbers prepared according to quick recipes can be eaten almost immediately after salting! You can pamper yourself and loved ones with such cucumbers not only at home, but also in nature, for example, while barbecues are being fried or potatoes are being baked over charcoal. Don't put off making this delicious summer snack until the fresh cucumber season has arrived!

Summer has come - the time for light salads and fresh natural vegetables from the garden. It is no exaggeration to say that the most common salad in the summer is a mix of tomatoes and cucumbers. At this time, vegetables have a tender, fleshy, sweetish structure, in contrast to winter hard greenhouse vegetables. In general, you need to seize the moment and enjoy the taste. But having tasted the summer freshness, you always want to add a touch of piquancy to the summer taste sensations. This is exactly the touch that lightly salted cucumbers give us. Moreover, it is not only tasty, but also healthy. Lightly salted cucumbers are fermented foods, that is, enriched with digestive enzymes as a result of natural fermentation. Goodbye heaviness and bloating in the stomach. They can be eaten on their own or added to many summer salads.

What is needed for lightly salted cucumbers? In the second half of the summer, the markets begin to sell pickling kits: bundles of cherry leaves, currants, horseradish, dill inflorescences, besides, garlic of a new harvest is already appearing. But at the beginning of summer, there are already cucumbers, and the pickling kits have not yet grown. What to do, where to get seasonings and spices during this period, because salted cucumbers already want to eat. In fact, waiting for grandmothers to start selling grass for pickling on the market is not at all necessary, because in any supermarket chain there is a department of dried spices, where you can find seasoning for pickling cucumbers all year round. What analogs to grandma's sets are in the store? Instead of dill inflorescences, dill seeds are suitable. Instead of cherry and currant leaves, you can use tarragon, or tarragon, as it is also called. Garlic is sold all year round. And the rest of the spices are bought in dried form. Yes, and salt is also needed.

Delicious lightly salted cucumbers in a 3-liter jar

A three-liter jar is a universal dish in Russia for pickling cucumbers. And no more container is needed, since the salting process continues continuously, then in a large container the first cucumbers will be slightly salted, and the last salted. A three-liter can is just enough to have time to eat lightly salted cucumbers. In addition, glass is the most chemically neutral material; no extra flavors will pass into the brine. The only recommendation is to use a wide mouth jar for the screw cap. In a seaming jar, the throat is narrow - only for a woman's hand. And a man's hand easily crawls into the wide screw throat. Women can easily instruct men to wash the jar, and men can always get a pickled cucumber themselves without any problems.

For a three-liter jar, about 2 kg of cucumbers are enough. More small cucumbers will fit, larger cucumbers - less. It is better to take with a margin of 3 kg of cucumbers. Salt as much as will fit in the jar, and eat the remaining cucumbers fresh.

So, we have already figured out that to pickle a three-liter jar, you need to buy at least 2 kg of cucumbers on the market, and also have a three-liter jar with a wide neck. You also need to go to the nearest chain store, such as Auchan, Perekrestok, Pyaterochka or any similar one, and buy the following ingredients there: 1 head of garlic, a bag of dill seeds, a bag of tarragon, a bag of bay leaves, a bag of cloves, a bag of black and allspice peas, a bag of mustard beans, a bag of coriander beans, a package of salt.

Now that everything you need is on hand, you can start actually pickling cucumbers. The cucumbers need to be washed and placed in a three-liter jar. This is how we measure out the required amount of cucumbers. The remaining cucumbers can be safely removed to the refrigerator so as not to interfere. Pour cold water into a jar of cucumbers and leave for 2-3 hours. It is this technological method of soaking in water that allows lightly salted cucumbers to turn out crispy and not wrinkle.

Before salting, cucumbers are kept in water for 2-3 hours.

How to prepare the pickle and how much salt to put for salted cucumbers?

While the washed cucumbers are soaked in clean water, you need to prepare the brine. In the preparation of brine for lightly salted cucumbers, the main thing is the amount of salt per volume of water, plus, in our case, dill seed and tarragon, which are not boiled and put in a jar separately. If, instead of tarragon and dill seeds, a set from the market is used: cherry leaves, currants, horseradish, dill inflorescences, then it is also better to boil them in brine. The rest of the seasonings and spices are added depending on taste preferences. For a three-liter jar, you need to prepare 2 liters of brine, that is, you need to pour 8 glasses of cold water into an enamel pan and add 4 tablespoons of salt there. Add all the spices and spices there, except for garlic, dill and tarragon - they are put directly into the jar when laying cucumbers. Bring the resulting brine to a boil, boil for 3 minutes and cool (leave to cool). For 2-3 hours while the cucumbers are soaked, the brine will cool itself down to room temperature. Until the next stage, you have 2-3 hours to rest or do other things.

Pour water into an enamel pot, put spices and salt, boil for 2-3 minutes

Ingredients for 2 liters of brine for lightly salted cucumbers (for a 3 liter jar):

• 2 liters of water;
• 4 tbsp. tablespoons of salt;
• 3-5 cloves buds;
• 3-5 peas of allspice;
• 3-5 peas of black pepper;
• 1-3 teaspoons of mustard seeds;
• 1-3 teaspoons of coriander seeds;
• 1-2 bay leaves.

All cucumber pickling spices are sold year round in grocery stores.

How to put cucumbers in a jar?

2-3 hours have passed, the cucumbers have soaked, the brine has cooled down. Now is the time to put the cucumbers in a three-liter jar, add the remaining spices and pour in the brine.

So, we take our jar, pour the water into the sink, take out the cucumbers into an enamel dish. The jar is again empty and ready for the final pickling process.

For the final stage, we need the following ingredients and tools:

• an empty three-liter can;
• 2 kg of soaked cucumbers;
• 2 liters of cooled brine;
• 6-9 cloves of garlic;
• packet of tarragon 10 g;
• a bag of dill seeds 10 g.

If currant, cherry, horseradish leaves are not sold on the market, they can be replaced with dill seeds and tarragon

To begin with, separate the required number of cloves from the whole head of garlic. It is not necessary to clean the teeth, they need to be pressed down with the flat part of the knife blade. We take a three-liter jar and put some dill and tarragon seeds on the bottom, put 3 crushed garlic cloves there. Also, from a saucepan with brine, put boiled grains of spices (pepper, cloves, mustard, coriander, etc.) on the bottom of the jar. The total amount of spices must be divided into three parts, since they will be added to the jar three times.

Before putting the cucumbers, put the spices on the bottom of the jar.

Spread 1/3 of the jar with cucumbers as tightly as possible and again put a layer of dill, tarragon, garlic and pickle spices.

The second layer of spices in a jar of cucumbers

Again, tightly fold the cucumbers into 2/3 of the jar, put the remaining spices with garlic and bring the cucumbers to the top of the jar. Fill the jar with brine up to the neck. Top the jar can be covered with a small glass bowl-shaped saucer. It will allow the released gases to pass through and keep out debris and flying insects. This completes the process of laying cucumbers for pickling. The jar can be left at room temperature for 3-4 days, during which the fermentation process will take place, giving the cucumbers a unique light-salted taste. After 3-4 days, the cucumbers will be ready to eat and can be eaten with pleasure.

After filling the jar with cucumbers, pour the brine to the brim