Perhaps for some this is not at all new recipe, but I can't get past it. Pickled cucumbers in cold water instant food have settled in my heart forever. Cold pouring gives the cucumbers a special emerald green color, and they have a special crunch! Be sure to try these cucumbers, because they are very easy to prepare!

Ingredients:

• Cucumbers - 1 kilogram;
• a small head of garlic;
• take your favorite greens for pickling;
• two leaves of horseradish;
• allspice peas - 5 pieces;
• granulated sugar- 1 tablespoon;
• salt - 2 tablespoons;
• water - 1.2 liters.

Step-by-step recipe for quick-cooking lightly salted cucumbers with cold water

1. Wash the cucumbers. cut off the ends.
2. Place the washed cucumbers in one row in a saucepan, cover with herbs on top and add peeled garlic.
3. Then lay out the second row of cucumbers, and again the greens. Also add allspice by the pot.
4. Cover the top of the cucumbers large sheet horseradish.
5. Prepare a brine from cold water, salt and sugar. You can heat the water a little so that all the ingredients are well dissolved.
6. Pour cold filling into the pan, and place pressure on top of the cucumbers and herbs.
7. The cucumbers in the filling need to stand indoors for about 6-7 hours. After this time, put it in the refrigerator.

You can eat lightly salted cucumbers in cold brine the very next day. Of course, you can prepare them in a jar, but I told you the recipe verbatim. how I received it from the original source. I think it's a highlight that they cook in a saucepan!

I wish you culinary inspiration and success!

It is convenient to use 3-liter containers for bookmarking. Within 24 hours it will be possible to take a sample. The cucumbers will reach full condition on the third day.

Ingredients

• Cucumbers – 1.5 kg;
• Water – 4 glasses;
• Salt – 2 tbsp;
• Garlic – 4 cloves;
• Currant and cherry leaves - 3 pcs.;
• Dill, umbrellas – 2 pcs.;
• Horseradish (leaf) – 1 pc.

Step-by-step preparation

1. Soak fresh greens in cold water for at least 1 hour. Those that were collected a long time ago should last longer.
2. Make a cold brine.
3. Cut off the ends of the cucumbers.
4. Throw chopped garlic cloves, currant leaves, cherries, horseradish, and dill into the bottom of a clean jar.
5. Pack the cucumbers tightly and cover with water and dissolved salt.
6. Place the container in a wide bowl, take it to a warm place, cover it from direct sun rays. After a day, you can taste the greens and place them in the refrigerator to prevent them from fermenting.

Our mothers and grandmothers lightly salted cucumbers this way. The snack turns out crispy and flavorful. If desired, you can add hot pepper - just a little, for piquancy. Nothing could be simpler, just an option, so feel free to get down to business.

Cooking lightly salted cucumbers using the hot method

When you need to quickly do something for tomorrow's table, the express method is used. For pouring, the brine is not cooled, and this speeds up the process.

Ingredients

• Cucumbers – 1 kg;
• Water – 1 l:
• Salt – 1.5 tbsp;
• Garlic – 3 cloves;
• Dill, umbrella – 3 pcs.;
• Bay leaf – 2 pcs.;
• Black and allspice – 5 pcs.;
• Horseradish, currant, cherry, apple leaves - to taste.

Step-by-step preparation

1. Trim the ends on both sides of washed cucumbers, pre-soaked in cold water for a couple of hours.
2. Place spices, garlic, bay leaf, half of the pickling herbs in a jar, fill it with gherkins, throw the remaining leaves and dill on top.
3. Make the brine: add salt to the water, bring to a boil and cook for a little (3-5 minutes).
4. Immediately pour over the vegetables, being careful not to get them on the glass. To be on the safe side, you can use a metal spoon.

To prevent the bay leaf from overpowering the other aromas, boil it for a couple of minutes in brine and discard it before pouring into jars.

Lightly salted cucumbers prepared hot will arrive the next day.

Lightly salted cucumbers for the winter

Experienced housewives make such a snack even in a twist, and, moreover, very unusual recipe. It differs in taste and method of preparation from the classic one, which is why it is good. There is nothing complicated here, but it’s worth trying to roll up a couple of jars. The calculation is made for 3 liters of water, and the nominal value of the containers and the number of cucumbers are arbitrary.

As a guide: there is enough brine for 2 3 liter jars.

Ingredients

• Cucumbers – 3 kg;
• Water – 3 l;
• Salt – 1 cup (250 ml) with a slide;
• Pickling greens - to taste;
• Horseradish, root – 1 pc.;
• Garlic – 6 teeth;
• Peppercorns – 10 pcs.

Step-by-step preparation

1. Sterilize the pickling jars. Place the prepared leaves, spices, horseradish, and garlic over them. Fill containers with cucumbers.
2. Pour salt into boiling water, dissolve it and immediately pour it into jars with greens.
3. Leave it for 48 hours warm place for fermentation.
4. After the specified time has passed, drain the liquid directly into the sink and fill the containers with clean boiling water instead.
5. Roll up, turn over and place the jars on the lids. Wrap yourself up in warm clothes. After cooling, take it to the pantry.

You probably noticed the amount of salt in the recipe. This should not be scary, because after preliminary salting it is poured clean water, which will draw out all the excess from the vegetables.

Any of the recipes will allow you to prepare crispy lightly salted cucumbers without much difficulty: those that are designed for quick cooking straight to the table, you can make it in jars or use other dishes. For the winter method, containers with a nominal value of 1 or 3 liters are suitable.

Lightly salted cucumbers are one of the traditional snacks in Russian cuisine. What kind of festive feast would be complete without crispy lightly salted cucumbers prepared in a cold way! Both adults and children love to crunch them. They are served with meat and fish dishes, side dishes and, of course, as a snack for strong drinks.

Lightly salted cucumbers: tasty and healthy!

In mid-summer, the results of dacha labor appear in the garden beds: greens, cucumbers, lettuce. During the winter, of course, we manage to miss real fresh vegetables. Is it possible to compare cucumbers from the store with your own, just picked from the garden! But when you eat enough fresh gherkins, you want something spicy and sharp.

Housewives know many ways to prepare delicious lightly salted cucumbers. But to make them crunchy, tasty and hearty, you need to know a few important secrets.

Salting the cucumbers is just what you need. There are many options for how to prepare lightly salted cucumbers in a cold way.

Features of cooking and preparation of fruits

Cold-salted cucumbers are lightly salted in different ways: in a jar, in a pan, and even in a plastic bag. Cucumbers can be cut or salted with whole fruits.

To prepare this snack, cucumbers that have just been picked from the garden are best suited. It is desirable that they be small size, strong, smooth, without any damage. If the conditions are met, the cucumbers will be salted equally evenly.

Advantages and disadvantages of the cold method

Easy, fast, convenient and tasty - this is what we can say briefly about cooking lightly salted cucumbers in cold water. Cucumbers taste sharper and more vigorous than in hot brine. The most important thing is to be crispy.

When to pour cucumbers cold water, they don't lose theirs beneficial properties, which are destroyed when poured with boiling water. Cold brine is prepared very quickly and does not require any effort. You don't have to be a famous chef to prepare lightly salted cucumbers using the cold method.

The disadvantages of such pickling include a short shelf life. Cucumbers can stand in the refrigerator for no more than 7-8 days without harm. But, if you take into account their taste, then there is no reason to worry that they will turn sour.

Recipes

Having met different recipes When preparing lightly salted cucumbers in a cold way, you can choose the best one for yourself.

Lightly salted cucumbers in a pan

Ingredients:

• 1.5 kg of cucumbers;
• 4 cloves of garlic;
• 1 large horseradish leaf;
• 3-4 dill umbrellas;
• 1 sprig of tarragon;
• 2.5 tbsp. spoons of salt;
• 1.5 tbsp. spoons of granulated sugar;
• 1.5 l. water;
• 4-5 leaves of black currant and cherry.

Preparation:

1. Before you start pickling, soak the cucumbers in cold water for at least 4 hours.
2. Thoroughly rinse all prepared greens and cucumbers. Trim the ends of the cucumbers so they will pickle faster.
3. Pour salt and granulated sugar into the water and leave until they are completely dissolved.
4. Divide all the greens in half, and place one half at the bottom of the container in which you will lightly salt.
5. Place the cucumbers on top and cover with the remaining herbs.
6. Pour the prepared brine into a container and leave for at least 24 hours.

When the water becomes cloudy and the skin changes its color slightly, the lightly salted cucumbers are ready.

Please note. To pickle cucumbers, it is better to use water not from the tap, but from a well or spring. As a last resort, buy bottled water at the store.

Cold pickled cucumbers in a jar

Very convenient way preparation and storage, since a jar takes up much more space in the refrigerator less space than a saucepan.

Before pickling, soak the cucumbers in cold water for 3-4 hours to make them crispier.

Ingredients:

• cucumbers – 2 kg;
• 3-4 dill flowers;
• 1 large horseradish leaf;
• garlic – 4 cloves;
• greens - cherry and black currant leaves;
• allspice peas – 6-7 pcs;
• 3 tbsp. spoons of salt;
• 1.5-2 tbsp. spoons of granulated sugar;
• cold water – 2 l.

Preparation:

1. Rinse the greens and cucumbers thoroughly. Cut off the butts of the cucumbers on both sides to make them pickle faster.
2. Sterilize the jar in which you will lightly salt the cucumbers.
3. Put all the greens, garlic, pepper in it. Place cucumbers on top.
4. Prepare the brine: dissolve granulated sugar and salt in water. Pour it over the cucumbers.
5. Cover with a plastic lid and leave for a day.

When the water in the jar becomes cloudy and the skin of the cucumbers becomes darker, they are ready. Place on a plate and serve with hot fresh potatoes. Delicious...it's breathtaking!

If you really can’t wait for lightly salted cucumbers, then the cooking process will speed up if you salt the cucumbers not whole, but cut them into thin slices.

Advice. To speed up the process of pickling cucumbers, place the jar in a warm place, for example, on a sunny windowsill. Then they will be ready for dinner.

In the package

This cooking method is quick and convenient. No utensils required; There is no need to prepare the brine either. A plastic bag, cucumbers and herbs are all you need.

For pickling, fresh cucumbers freshly picked from the garden are better suited. Sturdy, small in size. As usual, keep the cucumbers in cold water for several hours, but no more than 4.

Ingredients:

• 2 kg gherkins;
• 2 tbsp. spoons of salt;
• 1 dessert spoon of granulated sugar;
• 5-6 cloves of garlic;
• dill - to taste;
• black peppercorns – 8 pcs.

Preparation:

1. Trim the ends of the prepared cucumbers. Cut the fruits themselves as you like: into circles, into pieces, slices.
2. Place the chopped gherkins in a bag.
3. Finely chop the garlic or put it through a garlic press. Pour over cucumbers.
4. Grind the allspice, chop the dill. Send it all in a package.
5. Salt and sprinkle with granulated sugar. Tie the bag, shake, distributing the gherkins evenly throughout the entire volume. Place in a cool place, such as a refrigerator shelf.

Shake the bag of cucumbers periodically so that they absorb the released juice better and evenly.

You can serve lightly salted cucumbers on the table for dinner. The fragrant smell of dill, garlic, pepper is simply magnificent. What could be tastier than potatoes with crispy lightly salted cucumbers!

Spicy pickled cucumbers

This cooking method is for those who like it spicy.

Ingredients:

• gherkins – 2 kg;
• juice of 1 lemon;
• mustard – 2 tbsp. spoons;
• granulated sugar – 1 tbsp. spoon without top;
• salt – 1 dessert spoon.

Preparation:

1. Cut the prepared cucumbers into thin circles.
2. Mix salt, granulated sugar and mustard in the juice of one lemon.
3. Place the cucumbers in a saucepan and pour the resulting mixture into it.
4. Close the container with a lid and shake the contents thoroughly. Store in a cool place.

After 24 hours the product is ready. You can leave it at room temperature, then the cooking time will be reduced to 6-7 hours.

Video: cold pickled cucumbers using mineral water

Using cold carbonated water as a brine mineral water, you can get a unique, completely unusual taste of lightly salted cucumbers. In addition, thanks to the gas in the water, they will cook much faster.

How to cook lightly salted cucumbers in mineral water, see the video in detail.

Tricks for preparing delicious, crispy lightly salted cucumbers using the cold method

To summarize all that has been said, let us highlight several important points that determine the “secret” of delicious lightly salted cucumbers.

• Before salting, the gherkins must be filled with cold water for several hours. This water procedure will make the cucumbers crispy.
• Salt cucumbers in water from a well or spring.
• It is better to take fresh fruits, fresh from the garden.

Lightly salted cucumbers can be stored in a cold place for no more than a week. But this period is more than enough to eat everything.

By following these simple rules, you will prepare wonderful lightly salted cucumbers using a cold method and will delight your loved ones and friends. Now, in summer period- it's time to fantasize and experiment.

Ahead summer season and nice to have on hand quick recipe preparing lightly salted cucumbers. It's hard to argue with the fact that lightly salted cucumbers are one of the most popular snacks. They go well with fried meat, and with boiled potatoes, their savory taste will be an excellent addition to almost any meal. How nice it is to snack on a crispy cucumber! Be sure to try it. Lightly salted cucumbers are very tasty and easy, because preparation does not take much time. There are many recipes for delicious cucumbers: these are lightly salted cucumbers in a bag, classic quick lightly salted cucumbers, lightly salted cucumbers with apples, quick lightly salted cucumbers. Your eyes are wide open and your mouth is watering! Let's figure out how to quickly prepare lightly salted cucumbers. It's simple if you know a few tricks. Also for you are six quick recipes for lightly salted cucumbers.

Lightly salted cucumbers - how to choose

It is very important to choose the right cucumbers for preparing lightly salted cucumbers. You can’t take bitter, lethargic and yellowing ones. Small and thin-skinned ones are ideal. Be sure to be strong and pimply. Nezhinsky cucumbers are very good for lightly salted cucumbers, but you can use any other ones. The main thing is that they meet the listed selection criteria. Another important point When choosing cucumbers, choose approximately the same fruits. This will allow the cucumbers to salt evenly.

Lightly salted cucumbers - what kind of water to fill with

If you want to cook lightly salted cucumbers top quality, pay attention to the water. This is important, because cucumbers absorb it, so it’s better to take proven bottled water rather than tap water. As a last resort tap water should be filtered, poured into enamel pan and put a silver spoon or a special pendant in it for a couple of hours. Water is needed for soaking and brining - ten liters of water is enough for 5 kilograms of vegetables. very important for cucumbers.

Lightly salted cucumbers - in which container to lightly salt

In order for lightly salted cucumbers to turn out tasty, you should use enamel, glass or ceramic dishes for their preparation. Jar - good option, but a saucepan is much more convenient - it’s easier to put cucumbers in and take them out accordingly. In addition, if cucumbers are pressed tightly into a jar or other container, they will lose their crunchy properties. In order for the cucumbers to be completely in the brine, you need to use a weight placed on a lid or plate of smaller diameter than the container of the cooking utensil.

Lightly salted cucumbers - how to soak

One more important aspect preparing delicious lightly salted cucumbers is a soaking procedure. This is done to make the cucumbers stronger and crispier. To soak, you need to pour cucumbers clean water and leave for 3-4 hours. Don't neglect this step and you will get elastic, crispy cucumbers as a reward.

We have already figured out some of the secrets of making crispy lightly salted cucumbers. We know how to choose cucumbers, what dishes to take and what water to use. We found out that soaking will make lightly salted cucumbers crispy and elastic. Now it remains to find out how to make lightly salted cucumbers tasty and aromatic.

Lightly salted cucumbers - how much salt to add

Whatever recipe for lightly salted cucumbers you take, remember that you can only use rock salt to prepare cucumbers. Iodized and sea ​​salt don't fit. Use coarse rock salt as fine rock salt can make the vegetables soft. For optimal salting of cucumbers, it is recommended to put 2 tablespoons of salt per liter of water.

Lightly salted cucumbers - what spices and herbs to put in

A bouquet of herbs and spices is indispensable for preparing delicious lightly salted cucumbers. What herbs should be put in the brine to give the cucumbers an unforgettable aroma and taste. Every recipe for lightly salted cucumbers always contains dill, currant leaves and horseradish leaves, and many always add garlic. This is the basis to which we can limit ourselves to begin with. Dill gives cucumbers an easily detectable smell, currants give lightly salted cucumbers crispness and create an aroma, horseradish is responsible for an unforgettable taste and pungency, while protecting cucumbers from mold, garlic disinfects and adds its own aromatic note. IN hot pickle for lightly salted cucumbers, you can add bay leaves and black or allspice peas.

If you want to diversify the taste of lightly salted cucumbers, choose recipes with the addition of berries and apples. They will add an interesting aroma and subtle sourness. Apples and currants, both black and red, somewhat change the usual classic taste of lightly salted cucumbers, so add a little at a time - try it to see what tastes better to you.

Lightly salted cucumbers - how much to salt

Of course, everyone certainly wants lightly salted cucumbers to be ready as quickly as possible. This can be arranged if you use the recipe for lightly salted cucumbers in a bag. At classic preparation lightly salted cucumbers in hot brine will be ready in a day, but lightly salted cucumbers in cold brine need to wait 2-3 days.

How to preserve lightly salted cucumbers

Gradually, lightly salted cucumbers turn into salted ones. If it is important for you to keep them lightly salted, then take a couple of tips:

• after the brine has cooled and the cucumbers have stood 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;
• cook little by little - just add fresh cucumbers to the prepared brine as you eat those in it.

Recipes for lightly salted cucumbers

Each family has its own recipe for lightly salted cucumbers with its own secret ingredients. You will too. But first, try some simple ones. classic recipes preparing lightly salted cucumbers. For the impatient, we suggest trying the recipe for lightly salted cucumbers in a bag and early ripening cucumbers - the fastest recipe for making lightly salted cucumbers.

A simple recipe for lightly salted cucumbers

For salting you will need:
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

Wash the cucumbers and soak in cold water for 2 hours. Chop the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves whole. Place horseradish leaves on the bottom of an enamel pan, then some chopped herbs and spices. Place a layer of cucumbers. On top are again greens with spices, then cucumbers. The last layer is whole horseradish leaves. Dilute salt in 3 liters of hot, but not brought to a boil, water and pour over the cucumbers. Press with a press. Leave for 2 days.

Recipe for quick lightly salted cucumbers

For salting you will need:
2 kg of cucumbers, 10 black peppercorns, 5 allspice peas, 1 tsp. sugar, coarse salt, a bunch of dill stems, 2 lemons

Preparation of lightly salted cucumbers:
Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt. Remove the zest from the lemons and add salt and pepper to the mixture. Squeeze juice from lemons. Chop the dill. Wash the cucumbers and soak for 1 hour. Then cut off the tails on both sides. Do not hit each cucumber too hard with a pestle or the handle of a heavy knife so that the cucumber cracks, then cut each cucumber crosswise into several pieces. Sprinkle the cucumbers with salt and pepper, pour in lemon juice and stir. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Blot salt before serving paper towel. If you are in a real hurry, do without soaking. Then the cucumbers can be pickled in about an hour.

Recipe for lightly salted cucumbers in package No. 1

1 kg fresh cucumbers, 1 bunch of fresh dill, 1 head of garlic, 1 tsp. sugar, 1 tbsp. salt.

Preparation of lightly salted cucumbers in a bag:
Wash fresh vegetables and greens. Fresh cucumbers need to be soaked in clean cold water for 2 hours. Then you need to take them out and wipe each one dry. You can prick with a fork in several places and cut off the ends. Take a strong plastic bag. Put dry cucumbers, chopped dill and garlic into it. Tie and shake to mix. Now you need to leave the bag of cucumbers for 2 hours at room temperature. Then put it in the refrigerator for an hour or two. Lightly salted cucumbers in a bag are made very quickly and easily. They should be stored in a cool place for no more than 3 days.

Recipe for lightly salted cucumbers in package No. 2

For salting you will need:
1 kg of cucumbers, a small bunch of greens (“umbrellas” of dill, fresh leaves of horseradish, currant, cherry), 3 cloves of garlic, 1 tbsp. coarse salt, 1 tsp. cumin (optional), clean plastic bag or plastic container with tight lid

Preparation of lightly salted cucumbers in a bag:
Tear the dill and leaves with your hands and put them in a bag. Cut off the tails of the cucumbers and put them in a bag. Squeeze the garlic through a garlic press (you can chop it with a knife). Mash the cumin seeds in a mortar and pestle or use a rolling pin. 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. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.

Recipe for crispy lightly salted cucumbers with apples

For salting you will need:
cucumbers 1 kg, green sweet and sour apples 2 pcs., young garlic 1 clove, dill 150 g, blackcurrant and cherry leaves 3 pcs., horseradish leaf 1 pc., black peppercorns 4-6 pcs., bay leaf 1 pcs.; for brine: 1 liter of water, 2 tbsp. l. salt

Preparation of lightly salted cucumbers:
Boil the brine. To do this, boil water, add salt and bay leaf. Cut off the “butts” of the cucumbers. Peel young garlic. Cut the apples into 4 parts. Place 1/3 of the dill, currant and cherry leaves, and horseradish into a dry saucepan. Place half the cucumbers and one apple. Add half the amount of garlic and peppercorns.
Then add another part of dill, garlic, currant and cherry leaves. Add all the remaining cucumbers, apples, herbs and garlic. Pour hot brine over the cucumbers. Cover with a plate and place the weight. Let it cool completely and put it in the refrigerator. The crispy cucumbers are ready in the morning.

Quick pickled cucumbers

To prepare lightly salted cucumbers:
A few cucumbers, a little dill, a few cloves of garlic, salt

Preparation of early ripening lightly salted cucumbers:
Wash the cucumbers and soak in cold water for 5-10 minutes. Wash and finely chop the dill. Peel and crush the garlic in a garlic press. Cut the cucumbers into eight to twelve pieces - look at the size of your cucumbers. Place the prepared cucumbers in layers in a jar, sprinkling with salt, garlic and dill. Place a lid on the jar of cucumbers and shake thoroughly until the contents of the jar are well mixed. Leave for 5-10 minutes. Lightly salted cucumbers are ready quickly.

Lightly salted cucumbers in mineral water

To prepare lightly salted cucumbers in mineral water you need:
1 kg of small cucumbers, 1 liter of sparkling mineral water, 2 tablespoons of salt, 3 cloves of garlic, a bunch of dill

Preparation of lightly salted cucumbers:
Rinse the dill well and shake off the water. Place half of the dill on the bottom of the container in which we will pickle the cucumbers. Wash the cucumbers, cut off the ends, and place tightly in a container. Place the second half of the dill and finely chopped garlic on the cucumbers. Separately, dilute the salt in mineral water. Pour this mixture over the cucumbers until they are completely covered. Place the cucumbers in the refrigerator. They are ready in 12 - 14 hours.

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