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Lightly salted cucumbers a classic recipe in a saucepan with brine. Lightly salted crunchy cucumbers the easiest and fastest recipe for lightly salted cucumbers

Good afternoon everyone! Do you know why snacks are usually served before the main course? They dispel appetite and help improve digestion. Most of all I love to cook lightly salted cucumbers. fast food... This light snack is perfect for both everyday and festive lunch or dinner. I serve them not only with boiled potatoes, but also with rice, chicken, barbecue or fish.

My family and I love that cucumbers are so crispy and refreshing. I cook them in just 5 minutes. There are a lot of cooking options: in a saucepan, jar or ordinary plastic bag. No need to mess around with containers, brine and other things. Minimum ingredients - only vegetables and spices!

The best spices for this snack are black pepper, cumin and salt. Be sure to use herbs that will give the fruit a unique flavor. I alternate or add together dill, parsley, garlic, horseradish leaves, currants, and even tarragon. Here you can show your imagination, you will definitely not spoil such a snack with herbs.

And for the winter I am. They turn out to be much tastier than store-bought ones. After all, the amount of spices and herbs can be varied. And in winter you will get a jar, but with boiled potatoes... Mmmm ... pleasure 🙂

How to salt lightly salted cucumbers in a bag - a quick recipe in 5 minutes?

My favorite cooking option, thanks to my mom for it. The vegetables are crispy, and the spices add piquancy to them, the composition of which you can change to your liking. You can use any kind of vegetable - long roots or short pimpled. The dish is perfectly stored even when warm, so you can take it with you to the countryside.

Ingredients:

  • 1 kg of fresh cucumbers;
  • 3 cloves of garlic;
  • 1-2 bunches of dill;
  • 1 tbsp salt;
  • 1 tsp Sahara;
  • ½ chili pepper.

Step-by-step cooking recipe:

1. Wash cucumbers, put in a deep bowl and cover with water. Leave the vegetables to soak for an hour.

2. Remove the stem and stem and cut each cucumber into 4 pieces.

3. Fold them in a tight bag. You can use 2 disposable bags, inserted one inside the other.

4. Squeeze the garlic to the vegetables, tear the dill into pieces. Finely chop the chili pepper.

5. Add dry ingredients, tie the bag and shake to distribute the spices and herbs evenly. Put the bag in the refrigerator.

After 20-30 minutes, you can serve a fragrant crispy appetizer to the table.

Instant lightly salted cucumbers with garlic and herbs in a saucepan

If you have a cherry tree in your garden, try using cherry leaves for pickling. They give the appetizer an appetizing crunch, saturate the dish with aroma, and give a piquant aftertaste. And in combination with currant leaves, a breathtaking snack is obtained.

You will need:

  • 700 g of cucumbers;
  • 1 tbsp salt;
  • 4 cloves of garlic;
  • 1 bunch of dill;
  • 3 dill umbrellas;
  • 5-6 currant leaves;
  • 5-6 cherry leaves.

How to cook:

1. Place the dill stalks and umbrellas at the bottom of the pot. Clean and cut green dill also send to the pan.

2. Wash the currant and cherry leaves and tear them into several pieces with your hands. This way, they will give off the flavor of a crispy snack faster. Place in a saucepan.

3. Cut clean cucumbers into 4 parts, after cutting off the spout and stalk. Distribute half evenly in a saucepan. And cover it with 2 chopped garlic cloves.

4. Then fold the remaining half of the vegetables and cover with the chopped garlic.

5. Top the workpiece with salt, cover everything with a lid and shake vigorously for 1-2 minutes.

6. Place the container in the refrigerator for 2 hours. During this time, the salt will be absorbed, and the herbs will transfer their taste and aroma.

The dish turns out to be so appetizing that the cooked portion ends quickly, and you can make new ones 🙂

Have you tried it? Without tiring seaming and sterilization, literally in 2 hours and the appetizer is ready to the table.

Instant crispy salted cucumbers on mineral water

If you have time, try this cooking option. The appetizer turns out to be very juicy, crispy, with a unique garlic aroma. If you also add young growth of garlic, then the aroma will become even brighter. The brine is transparent and very tasty.

Required products:

  • 1 kg of cucumbers;
  • 1 liter of mineral sparkling water;
  • 3 cloves of garlic;
  • 2 tbsp salt;
  • 1 bunch of dill;
  • 1 bunch of parsley.

Cooking steps with a photo:

1. Soak cucumbers in clean water for 1 hour.

2. Prepare 1.5 liter jar or a small saucepan.

3. At the bottom, fold half the dill and parsley, chopped into large pieces. Then cut off the ends from the cucumbers and send them to a jar or saucepan too.

4. Top with the remaining herbs and chopped garlic.

5. In a separate bowl, combine the salt and mineral water... Pour this water over the workpiece so that the vegetables are completely covered.

6. Cover and refrigerate for 12-14 hours.

Serve with young boiled potatoes, meat, or simply as a snack with brown bread.

The classic recipe for instant salted cucumbers in cold water

How to make lightly salted cucumbers like grandma's? Use this simple recipe. It takes very little time for salting, but the taste and crunch are excellent.

Prepare for the recipe:

  • 1 kg of cucumbers;
  • 1 bunch of dill;
  • 1-2 umbrellas of dill;
  • 6 cloves of garlic;
  • 2-3 horseradish leaves;
  • 2-3 bay leaves;
  • 6 black peppercorns;
  • 2 tbsp salt;
  • 1 tbsp Sahara.

How to do:

1. At the bottom of the container, fold horseradish with dill, chopped garlic, peppercorns, bay leaf.

2. Wash the cucumbers, remove the tips and cut in half. Place in a container with herbs and spices.

3. Dissolve salt and sugar in 1 liter of water and pour this cold brine over vegetables.

Which housewives prepare from fresh vegetables... The product contains a minimum amount of calories, can be used with various diets as a separate dish, as well as in pickles and soups. Salting does not take a lot of time, products are available and are available in every home. We will consider quick pickling of cucumbers in several ways.

Quick pickling of cucumbers

In order to get lightly salted cucumbers you need:

  • Wash them,
  • Soak in water to ensure crispy consistency.
  • Fold into enamel pot,
  • Pour in freshly prepared brine.

For fixing, you can put oppression on top.

V classic recipes cooking only requires 3 ingredients:

prepared vegetables,

Cucumbers are selected of the same size, preferably small. Varieties with thin skin and pronounced pimples are salted faster. It is undesirable to use sea and iodized salt, ordinary table salt is enough. Coarsely granulated salt gives the fruit a special flavor, and fine grinding softens the product every day, reducing crunch.

There are many recipes for quickly pickling cucumbers and enjoying them after a few hours. All components can be replaced by adding your preferred seasonings to the recipe.

The recipe most preferred by modern housewives is pickling in a bag without brine, which will save time, while the taste will not suffer.

Pickled cucumbers in a bag without pickle

A dozen washed cucumbers are taken, small cuts are made on their surface. The fruits are placed in a plastic bag, a tablespoon of salt, a teaspoon of granulated sugar, a few coriander seeds and 2-3 allspice peas are also added there. Having tied the bag, you need to shake it to evenly distribute the spices. Leave on the kitchen table overnight, serve for breakfast.

Pickled cucumbers in a bag with garlic

Pickled cucumbers in a bag with garlic can be used as a base for various salads. Thanks to simple actions the cooking time of vegetables is reduced to 2-3 hours. Prepared cucumbers in the amount of 10-13 pieces are cut longitudinally, stacked evenly. 1.5 tablespoons of salt, finely chopped horseradish root, 4 chopped garlic cloves, bay leaf are added to the bag, gently shaken several times.

Hot salting

Housewives rarely resort to hot pickling for whom the bright saturated color of the cucumber is important, for example, as a decoration for a dish. This method takes more time than the first. A liter of water must be boiled, pouring a tablespoon of salt into it and stirring until it is completely dissolved.

Put cucumbers (1 kg) washed and scalded with boiling water in a container, add a peeled head of garlic and a small pod of hot pepper, tear tarragon stalks and horseradish leaves with your hands. Pour with brine, press down with oppression. After the liquid has cooled down, the product is ready for use.

Salted in cold water

Salting in cold water does not have high popularity due to the time spent, at least two days for insisting. The glass jar is washed and sterilized. 3 garlic cloves, a couple of dill twigs, currant leaves are placed on its bottom.

A tablespoon of salt is dissolved in a liter of cold water, the brine is poured into a container. The top layer should be the same spices as on the bottom. The dishes should not be covered; after the appearance of foam, it is removed. Then the workpiece is moved to a cool place, such as a cellar or refrigerator.

To get a product immediately ready to eat, the cucumbers can be sliced ​​into rings, mixed with the seasonings, and toss by hand until juiced.

V traditional recipes you can add mustard grains or powder, use mineral water as a brine, vinegar. The product is best salted in a ceramic, enamel or glass container, it does not affect taste qualities... Spring water is the priority, while tap water is desirable to settle for a day.

Cucumber is the king of the summer table in my family. We eat in fresh, but more I like to salt and pickle them. One of my favorites are instant salted cucumbers, which I cook in a bag, in a saucepan, in a jar, because they turn out to be unusually tasty and crunchy. I'll tell you about such cucumbers.

Lightly salted cucumbers in a bag in 15 minutes

There are situations when you want something salty for potatoes. I will 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, cut off the tails. Cut into rings. Squeeze the garlic through a garlic press. Wash the dill, cut into small pieces. Divide the bay leaf into pieces. Put fruits, fragrant seasoning in a plastic bag. Shake the package. Keep in the cold for 15 minutes. You can take a sample.

How to grease cucumbers in 15 minutes with mustard

  • Cucumbers - 1 kilo;
  • Salt - 1 tablespoon without top;
  • Garlic - 3 cloves (chop);
  • Dill, parsley - bunch (cut);
  • Ground black pepper;
  • Dry mustard - a teaspoon;
  • Ground coriander - a coffee spoon.

How to cook:

  1. Cut the washed cucumbers into thin circles.
  2. Sprinkle with spices, tie in a bag.
  3. Gently grind, leave on the table for 15 minutes.

Store the vegetables remaining after the meal in the cold.

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

Lightly salted crispy cucumbers in 2 hours


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

Products:

  • Cucumbers - a kilogram;
  • Salt - 30 grams;
  • Sugar - 10 grams;
  • Garlic - 4 cloves;
  • A bunch of dill;
  • Basil - several branches;
  • Bitter pepper - optional.

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

Mix the prepared products well. We send it to the package, where we grind the content a little. We keep it 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 branches each;
  • Salt - 1.5 tbsp l .;
  • Vinegar - 1 tsp

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

Cucumber snack "Khrustyk" in a package for 5 minutes

And here's how to quickly make a delicious snack in 5 minutes. I ran home to have a bite to eat, and instantly figured out a snack.

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

How to cook:

Wash the cucumbers, cut the tails, cut in half. Chop the greens, crush the garlic. Pour salt, sugar, pepper, pour in oil, put in a bag, grind slightly, send to the refrigerator for 5 minutes. You can start eating.

Advice! Use plain table salt for pickling to avoid softening vegetables. The rest is prohibited.

Instant crispy lightly salted cucumbers in a saucepan


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

Salting cucumbers can take different times, depending on which method you choose. Cucumbers filled with boiling water are cooked for half a day, i.e. 12 hours. Prepared in the evening, will be ready in the morning. Using cold brine, cook after three days.

We use:

  • 2 kilograms of cucumbers;
  • 1 horseradish sheet;
  • 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 of salt.

First, we will deal with cucumbers, they must be put 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, we wash the cucumbers well. Cut off the ponytails. This will help speed up the salting process.

  1. We wash the greens, lightly dry them with a paper towel.
  2. Horseradish leaves, dill, cut, so that it is convenient to put in a saucepan.
  3. Horseradish root and hot peppers cut into pieces, (do not forget to remove the seeds in the pepper, they are very spicy), determine the amount to taste. I do not spicy, I put one small slice, as these cucumbers are loved by my child.
  4. We peel the garlic, divide the clove into several parts.
  5. We take a three-liter saucepan (preferably enameled), put cucumbers interspersed with seasoning. The pot does not need to be filled to the brim, you need to leave room for the marinade and oppression.
  6. The marinade is easy to prepare, you need to boil water and salt. Fill hot cucumbers, put a plate, with a diameter smaller than the pan.

Attention! It is better to take spring water or bottled, filtered water for the brine. With tap water, the chances are that the cucumbers will become soft due to the small amount of chlorine (often present in unfiltered tap water).

We eat cucumbers from the next day, store them in the refrigerator.

Another recipe for lightly salted casserole

Take 60 grams of salt per liter of water. Boil, cool. You can do it easier. Dissolve the salt in cool spring, bottled, purified water.

  1. Line the bottom of the dishes with leaves of horseradish, cherry, oak, currant, dill with umbrellas.
  2. Place the prepared cucumbers. Place cloves of garlic, bitter pepper between them. For aroma, you can put sweet peppercorns. Top with dill, horseradish leaf.
  3. Pour with brine, press down with a flat plate, leave in a warm place for a day.

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

Mustard Sauce Vegetables:

  • 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 teaspoon of ground black and allspice;
  • 1 tbsp. l. vinegar.

Mix cucumbers with vegetables: whole onion, carrots in cubes, pepper in slices. We spread it in a saucepan, fill it with boiling sauce, let it stand for two days in the room.

Lightly salt cucumbers in a jar


I suggest more great recipe quick cooking crispy lightly salted cucumbers in a jar.

We need:

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

How to salt:

  1. Soak cucumbers for four hours in water. This will give them a crunch.
  2. Cut off the nose and tail, make shallow cuts along the fruit.
  3. Put torn leaves, twigs, garlic (cut each clove in half), peppercorns in a three-liter bottle.
  4. We place the cucumbers in a jar on the shoulders, put the remaining dill, horseradish leaf.
  5. Pour salt into sparkling water, stir, pour cucumbers, keep warm for a day.

At the end of the day, the cucumbers are ready. Cover with a tin lid, put in the refrigerator.

The original rustic recipe for crispy cucumbers

  1. I take a bush of dill with seeds, put it in a bottle, fill it up to half with cucumbers.
  2. Then a medium head of garlic, divided into cloves and a whole small chili pepper.
  3. Cucumbers again to the lower edge of the neck.
  4. A faceted one-hundred-gram glass of salt, one finger below the edge, I dilute in a three-hundred-gram mug of spring water.
  5. I pour it into a bottle, after setting it in a bowl, add clean water to the edge of the neck, leave it in the kitchen.

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

Among our compatriots, pickled cucumbers occupy a leading position among appetizers. They form the basis of salads, second and first courses. Due to the minimum calorie content and the relatively low amount of salt in the composition, cucumbers are considered dietary. They are eaten to increase blood pressure, normalize digestive processes and even lose weight. Therefore, the recipes for popular preservation must be studied.

Pickled cucumbers - classic

  • dill umbrellas - 4 pcs.
  • cucumber - 10-12 pcs.
  • garlic cloves - 3 pcs.
  • horseradish in leaves - 1 pc.
  • pepper-peas - 8 pcs.
  • paprika - taste and discretion.

The filling is prepared with the expectation that for 1 liter. water is discharged 30 gr. coarse salt.

  1. First, the cucumbers must be prepared. It is advisable to take specimens of medium and smaller size so that the salting passes evenly and quickly. Rinse vegetables, get rid of ends.
  2. To keep cucumbers always firm, choose strong fruits. If they are slightly lethargic, soak them in cold water for a couple of hours. Then, after salting, you will have a crispy, juicy appetizer.
  3. According to the recipe, dill is indicated approximately, 4 umbrellas are about 2-3 branches. You can increase the amount proportionally as you wish. Peel the garlic cloves, rinse, chop into slices finely enough.
  4. Capsicum is added to the traditional recipe. But if you don't love hot snacks, you don't have to use it. You don't need to add whole chili, just a small slice is enough.
  5. Prepare fireproof cooking utensils. If you chose medium or small cucumbers, 1-1.3 liters of water is enough. Pour the liquid into a saucepan and wait for the bubbling to begin.
  6. When this state is reached, add salt and start stirring vigorously. To add a light sweetness, it is allowed to add granulated sugar in the same amount as salt.
  7. When the liquid boils, turn off the heat. Put dill, garlic, pepper on the bottom of the container, cucumbers on top, again cover with dill umbrellas and horseradish leaves. Build a press from a wide plate, place on top three-liter jar with water (for weight).
  8. All components must be left to cool completely, it is advisable to wait overnight. Then the cucumbers are removed in the cold and brought to readiness there. After about 5 hours you can eat them.

Lightly salted fragrant cucumbers

  • cherry foliage - 7 pcs.
  • currant foliage - 7 pcs.
  • dill in umbrellas - 9 pcs.
  • medium cucumber - in fact (how much will fit in a 3 liter jar.)
  • cloves in buds - 5 pcs.
  • peppercorns - 12 pcs.
  • horseradish leaf - 1 pc.
  • chives - 3 pcs.
  • chili pods - in fact

For pouring, you need about 2 tablespoons of sugar, 3 tablespoons of salt, 1.5 liters of water.

  1. The ambassador is carried out in a container of 3 liters, so the amount of vegetables must be taken after the fact. As in the previous case, choose not too large fruits, they must be washed in advance and freed from the tips.
  2. Start preparing greenfinches. It needs to be rinsed, put separately on a tray so that everything is at hand. If there are no leaves, such as cherries, replace them with raspberry foliage.
  3. According to the recipe, there are dill umbrellas, but absolutely any parts are allowed. Wash horseradish, cut into thin equal strips.
  4. Typically, salting is carried out with the addition of a small amount of capsicum, you can skip this ingredient if you do not like spicy. A small piece won't hurt, though.
  5. Peel the garlic cloves, peel, cut. Take a can with a volume of three liters, sterilize it. Proceed in the same way with the covers.
  6. After sterilization, we begin styling. Tamp the cucumbers tightly together with the first layer. The second row is medium specimens, then small ones at the very top. Tamp green tea with garlic and spices between layers.
  7. Red pepper fits exactly in the middle, not at the bottom, not at the top. The entire jar is filled in this sequence. Peas of pepper must be on top.
  8. Now we start cooking the brine. Combine salt with sugar and water, put on low heat and boil until the grains dissolve. After that, the fill can be considered ready.
  9. When hot, it is poured into containers under the very neck. The amount of brine spent depends on how tightly you tamped the cucumbers. For a capacity of 3 liters. it will take about 1.3-1.5 liters. fill.
  10. Cover the jar with a plate and place something heavy on top. Soak the appetizer like this overnight. In the morning, you will notice that the vegetables have changed in color. You can take a sample, keep the prepared treat in the cold.

  • sunflower oil - 25-30 ml.
  • fresh mint (leaves) - taste
  • chopped black pepper - 10 gr.
  • garlic cloves - 3 pcs.
  • cucumber - 4 pcs.
  • salt - 10 gr.
  1. First, prepare the cucumbers, then chop them into rings. Then combine the mint passed through a mortar, butter, chopped chives, and ground pepper.
  2. Combine the vegetable slices with the prepared mixture and transfer to the bag. Shake vigorously for 5 minutes, then uncork and sprinkle with salt. Repeat the steps.
  3. Leave your piece to marinate in the cold for about 3 hours. After this time, the aromatic appetizer is ready, you can serve it and taste it.

Pickled cucumbers in mineral water

  • garlic teeth - 4 pcs.
  • mineral water - 1.2 liters.
  • small cucumbers - 800 gr.
  • salt - 50 gr.
  • dill - in fact
  1. Prepare a pre-sterilized jar. Wash the dill greens, dry, put on the bottom of the container. Pack the cucumbers tightly enough on top.
  2. In the middle, during the packaging process, place more dill and chopped garlic, the same should be done when all the cucumbers are tamped to the top.
  3. Combine mineral water with table salt and stir vigorously. The granules must completely melt, otherwise the ambassador will be of poor quality.
  4. Pour mineral water over the cucumbers, send to the refrigerator for at least 8 hours. After this time, you can reach for and taste the crispy appetizer.

Pickled cucumbers with mustard powder

  • purified water - 1.8 liters.
  • cucumber - 2.6 kg.
  • celery bunch - 1 pc.
  • salt - 90 gr.
  • mustard powder - 40 gr.
  • branches of parsley with dill - in fact
  1. All plants must be taken fresh. Rinse them, dry them, chop them. Sterilize the jar, tamp some of the greens on the bottom, then there is a layer of cucumbers, green tea again, and so on.
  2. Almost before reaching the neck of the container, make another row of cucumbers, but this time sprinkle them with mustard powder. Lay another layer of vegetables on top.
  3. Prepare a pot of salt and water by taking these ingredients in volume according to the recipe. When the composition becomes homogeneous and all the granules melt, pour the cucumbers with the solution. Taste in 20-25 hours.

  • garlic - 2 prongs
  • horseradish - a small leaf
  • cucumbers - 0.5 kg.
  • fresh dill - 10 gr.
  • spices to taste
  1. Small vegetables are recommended. The recipe is especially suitable for long salad cucumbers. Such fruits are also thin. The presented recipe is ideal for these cucumbers. Salting will take place much faster.
  2. Wash the fruit and remove the tips. Depending on the size of the cucumbers, they can be chopped into 2 or 4 pieces. If desired, vegetables are also chopped into small circles. The finer the raw materials, the faster the salting process takes place.
  3. A distinctive feature of the recipe in question is precisely the fact that the cucumbers must be sliced ​​without fail. The method of chopping cucumbers you choose makes almost no difference. The main thing is that they are not big.
  4. Chop the peeled garlic as finely as possible. This factor is very important in cooking. Garlic juice should quickly and easily penetrate the pulp. Alternatively, it is suggested to use a special garlic press.
  5. Finely chop the washed greens. Get rid of the coarse stems; you won't need them. In such a recipe, it is allowed to use only openwork branches. A small amount of parsley is also allowed to taste.
  6. Tear a clean sheet of horseradish into small pieces. Keep in mind that they will need to be removed later without difficulty. If it is not possible to use such greens, it's okay. Horseradish acts as an additional component.
  7. Salt the cucumbers a little, as you do for fresh salad... The fruits should not be oversalted. Stir the bars and taste. This way you can determine if you have added enough salt.
  8. If the taste is normal, a little more salt will be needed for the recipe. After preparing all the components, they must be placed in a plastic bag. Better to put the package in the package. Further, it will become clearer why we did this.
  9. Remember to sprinkle some freshly ground allspice on the cucumbers. Twist the bag and begin to vigorously shake the contents. As a result of such manipulation, juice should be released. Leave the cucumbers for 10-12 minutes.
  10. After the allotted time, shake the contents of the bag again well. Fill polyethylene with air and tie tightly. Send the package in this condition to the refrigerator. After just 1 hour, lightly salted cucumbers will be ready.

  • lime - 3 pcs.
  • fresh mint - 4 sprigs
  • cucumbers - 1.4 kg.
  • dill - 30 gr.
  • granulated sugar - 12 gr.
  • salt - 50 gr.
  • peas - 6 pcs.
  1. Prepare vegetables according to classical technology, cut off all unnecessary. Chop the cucumbers in half lengthwise. Powder the peppercorns. This procedure is necessary because freshly ground peppers are much richer and more aromatic.
  2. Rinse citrus fruits thoroughly with running water and wipe dry. Grind only the zest through a fine grater. You won't need lime pulp just yet. After that, grind the zest with ground pepper. A mortar is recommended for convenience.
  3. Now squeeze the juice out of the lime pulp. To do this, use a separate container. Chop the herbs finely. You need to get rid of the thick stems of dill. Otherwise, they should also be finely chopped.
  4. Place the prepared cucumbers in a separate bowl. Pour citrus juice over the fruits and sprinkle with spices. Stir the ingredients. Be very careful to keep the cucumbers intact.
  5. Insist the workpiece for about 30-40 minutes. After a given time, the fruits will be ready. Serve lightly salted cucumbers to the table. Households will be pleasantly surprised by the unique snack.

Pickling cucumbers in soy sauce

  • cilantro - 25 gr.
  • cucumbers - 950 gr.
  • dill - 20 gr.
  • garlic - 6 teeth
  • vinegar - 10 ml.
  • soy sauce- 0.2 l.
  • olive oil - 15 ml.
  • salt - 10 gr.
  • sesame seeds - 50 gr.
  • sugar - 12 gr.
  • ground red pepper - 2 gr.
  1. Wash the cucumbers and cut off the ends. Cut the fruit lengthwise into 4 pieces. Season the vegetables with salt and wait a while. Prepare all components in parallel. Send the cucumbers to a deep bowl. Grind the garlic with a fine grater.
  2. Finely chop the washed greens. Remove thick stems if necessary. Combine sesame seeds, oil, soy sauce, and vinegar in parallel in a shared bowl. Stir the ingredients and let sit for a while. The seeds must be soaked.
  3. Vinegar can be added at will, the bottom line is that everyone has different tastes. Therefore, such an ambassador of cucumbers may not be to everyone's liking. Alternatively, lemon juice will work. A more pleasant aroma will also appear.
  4. Combine the garlic, herbs and pepper in a saucepan (bowl) with cucumbers. Add soy liquid with seeds to the ingredients. Stir all ingredients again. Cover the container with a lid. Place the container in the refrigerator for 5 hours.

  • laurel leaf - 1 pc.
  • water - 2.8 liters.
  • vinegar 6% - 1.8 liters.
  • sugar - 110 gr.
  • horseradish root - 1 pc.
  • salt - 70 gr.
  • cherry leaves - in fact
  1. Heat the vinegar in a saucepan until it boils. Place the prepared cucumber on a fork. Dip it in vinegar for a maximum of 90 seconds. After that, immediately transfer the fruit to a dry jar. Follow the procedure step by step.
  2. For convenience, it is recommended to pierce all the cucumbers and use a slotted spoon. The procedure will go much faster. Prepare the brine using the classic technology from finely chopped cherry leaves, water, horseradish and bay leaves.
  3. After boiling, pour the brine into glass containers. As soon as the workpiece has completely cooled, the cucumbers can be served.

To cook lightly salted cucumbers, you do not need to have special skills. To do this, it is enough to follow simple instructions. As additional spices, you can use various components, rely on your own taste. Delight your family with snacks prepared according to unique recipes.

Video: quick salted cucumbers in a bag without brine

July is the time when cucumbers have already ripened at dachas in central Russia. Salads, and just crunching a fresh cucumber - this is, of course, good. But the most important task of cucumbers is completely different - they simply have to be eaten lightly salted.

Moreover, it is much easier to cook lightly salted cucumbers than salted cucumbers for the winter.

Which cucumbers to choose?

Small, strong, thin-skinned, pimply. In the suburbs one of the best varieties- Nizhinsky. Of course, they shouldn't be yellow and bitter. Trying is a must.

Cucumbers that have just been picked from the garden are best suited for salting. So if you don't have your own summer cottage, it is better to buy vegetables outside the city.

Important! For lightly salted, unlike salted, you need to take approximately the same cucumbers, then they will be evenly salted. When we pickle cucumbers for the winter, this is not so important, because they are in the brine for a long time.

Which water to choose

Water is one of the most important ingredients in any canning, but it is especially important for cucumbers. It is best to take spring water. In the end, not much of it is needed: soak the cucumbers and make a pickle. For 5 kilograms of vegetables, two five-liter bottles or one bucket are enough.

If spring water is not available, bottled or filtered tap water can be taken. Pour it into an enamel bowl, place a silver spoon and something copper on the bottom, close the lid and let stand for a couple of hours. Metals will slightly improve the taste of the water.

Dishes

Can be done in glass jar, but more convenient - in a saucepan. Enamelled, of course. You can also use a ceramic or glass container. It is more convenient to lay cucumbers in a saucepan, it is more convenient to take them out of there. In addition, you don't need to roll it into the jar anyway.

You will also need a cover or large plate, with which you can press down the cucumbers inside the pan. And oppression. You can just take a jar or other container filled with water.

Soak is a must

And in order to pickle, and in order to cook lightly salted, cucumbers must be soaked. As they soak, they become crisp and firmer. In 3-4 hours, the cucumbers will become firm and elastic. Even if you just picked cucumbers from the garden, you still need to soak.

Herbs and spices

Dill, currant leaves and necessarily horseradish leaves. Currants add crunchiness and aroma, and horseradish, in addition to an unforgettable taste and smell, protects cucumbers from mold. Moreover, it disinfects.

You can add bay leaf and peppercorns (black, allspice) to the hot brine.

Salt

Not iodized, not marine. Better coarse, rock salt. Small ones are not taken for canning, vegetables can become soft from it. Usually put 2 tablespoons. per liter of water.

What else can you add?

The faithful companions of pickled cucumbers are apples and currants, both black and red. They will add an interesting aroma and subtle sourness. But be careful, as the classic light-salted cucumber taste can change, so you need to put berries and fruits quite a bit.

How much to wait

In hot brine, the cucumbers will be ready in a day. Cold - 2-3 days.

How to keep cucumbers lightly salted longer

After the brine has cooled down and the cucumbers stand for 4-5 hours, it is better to put them in the refrigerator. In the cold, the fermentation process slows down, and the cucumbers remain lightly salted longer.

But they will still gradually turn into salty. So it's better to cook a little. Can be added to ready-made brine fresh cucumbers as they ate those that were in it. New cucumbers will taste slightly different, but they will also be salted.

Salted cucumber recipe

5 kg of cucumbers

7-10 branches of dill with umbrellas

1 head of garlic

30 horseradish leaves

4 tsp allspice peas

2 tsp red peppercorns

Currant leaves

6 tbsp salt

Step 1. Wash cucumbers and soak in cold water for 2 hours.

Step 2. Chop the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves intact.

Step 3. Put horseradish leaves in an enamel pan on the bottom, then some of the chopped herbs and spices. Lay a layer of cucumbers. Above, again, herbs with spices, then cucumbers. The last layer is whole horseradish leaves.

Step 4. Dissolve salt in 3 liters of hot, but not brought to a boil, water and pour cucumbers. Press down with a press. Leave on for 2 days.

Quick salted cucumbers

2 kg of cucumbers

10 black peppercorns

5 allspice peas

1 tsp Sahara

Coarse salt

A bunch of dill stalks

Step 1. Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt.

Step 2. Remove the zest from the lemons, add salt and pepper to the mixture. Squeeze the juice out of the lemons.

Step 3. Chop the dill.

Step 4. Wash cucumbers, soak for 1 hour. Then cut off the ponytails on both sides.

Step 5. Do not hit each cucumber too hard with the pestle or the handle of a heavy knife to crack the cucumber, then cut each cucumber across into several pieces.

Step 6. Sprinkle cucumbers with salt and pepper, pour over lemon juice and mix. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Blot the salt with a paper towel before serving.

If you are in a hurry, do without soaking. Then the cucumbers can be salted in about an hour.

Cucumbers in a package

Lightly salted cucumbers in the package Photo: AiF / Ekaterina Tyunina

1 kg of cucumbers

a small bunch of greens (dill "umbrellas", fresh horseradish leaves, currant, cherry)

3 cloves of garlic

1 tbsp coarse salt

1 tsp cumin (optional)

A clean plastic bag or plastic container with a tight lid

Step 1. Tear the dill and leaves with your hands, put them in a bag.

Step 2. Cut off the tails of cucumbers, send also to the package.

Step 3. Squeeze the garlic through a garlic press (you can chop it with a knife).

Step 4. Mash the caraway seeds in a mortar with a pestle or use a rolling pin.

Step 5. Add salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients.

Step 6. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.