Summer is the time of the sun, hot days, the ripening time for vegetables and fruits. You always want to find coolness in the hot air, and fresh vegetables from the garden can best quench your thirst and appetite. Cucumber salads are a quick and best solution for eating outdoors, because they are high in nutrients, including potassium, which improves kidney and heart function. Due to its high fiber content, this vegetable helps to cleanse the body of toxins.

Selection of cucumbers

Together with salads on the summer table, many housewives appear and lightly salted cucumbers... This product, like no other, can please with its taste, speed of preparation and versatility. There are many recipes for making lightly salted cucumbers, but first, let's look at how to choose the best vegetables for processing.

It is worth choosing cucumbers for pickling, medium or small, firm, with thin skin, not yellowing. Of course, it will be ideal if the vegetable comes from its garden, so you will know that there are no harmful substances in it and it is perfect for consumption. You can buy cucumbers at the market or in the store, or you can buy them outside the city from farmers. Before salting, be sure to taste the cucumber in advance and make sure that it is not bitter. It's good if you use vegetables freshly harvested from the garden for the recipe. It is worth starting the preparation of lightly salted cucumbers on the day of purchase or harvest, and not the next, so the main ingredient will not start to wither and it will be tastier.

Advice for cooking evenly salted cucumbers: choose about one vegetable size, because cucumbers will not be in the brine all winter, but much less.

The importance of clean water

To get delicious cold salted cucumbers, pay attention to the water you are going to use. It is necessary a little, but of high quality, because water is one of the most important ingredients and the taste and salting depend on its quality. Take for crunchy cucumbers only pure spring liquid or water from a well. If there is no way to get such water, filtered water will do.

Forget about plain centralized tap water, it ruins the whole recipe. If you are concerned about the quality of the water, using a silver spoon will help clear the liquid in a few hours.

Salting methods

Salting lightly salted cucumbers is most conveniently done in a saucepan, since it is very convenient to take out and put the main ingredient in it. The pan must be enameled. If there is no such, ceramic, as well as glass dishes, will do. You can use a regular jar, but it needs sealed plastic cover... It is necessary to prepare in advance, if you salt in a saucepan, a lid for it in order to press down the cucumbers with it. If you don't have a suitable lid, use a plate or saucer. Be sure to place a heavy object on top of the lid to create the necessary pressure on the product.

To make the cucumber crunchy in your mouth, leave it in cool water for several hours. This should be done so that the cucumbers, despite the pickling, remain firm and firm. If you want to quickly get salted cucumbers, you do not need to soak for a long time, 3 hours will be quite enough.

Among the herbs that are added to salted cucumbers, the recipes of many housewives contain dill and garlic. Other ingredients include the use of horseradish leaves. They help keep the cucumbers free from mold. Experienced housewives still add currant leaves, saying that they make the cucumbers crunchy and give a unique flavor.

Currant berries give an unusual bright acidity. You can use such fruits of various colors, the notes that they add are always successfully combined with a cucumber. Housewives are also very fond of adding a few pieces of apples, this fruit gives the pickle a special taste.

All spices and other ingredients for the recipe are best used in small quantities, otherwise the cucumbers can be spoiled. The invariable components of any salting are laurel and black pepper... In a homemade box of spices, they are always there and pleasantly emphasize any recipe prepared with their help.

A few more words about salt for salted cucumbers. Do not put iodized or seafood, it is suitable for salads. Use a large stone one, as small cucumbers can soften. When salting, even in different ways, the required amount of salt per liter of water is 2 tablespoons.

Readiness in cool water according to the recipe comes in a day. You should not overexpose cucumbers in a jar, otherwise they will become a little softer, they will not crunch. When the cucumbers gain flavor, it is worth removing the pan or jar in a cold place. Thus, the fermentation process can slow down and the taste of cucumbers will not change too quickly. But still, every day the cucumbers according to the recipe below will turn into salted ones. To pamper yourself with lightly salted cucumbers for a longer time, it is worth making them in small batches. So that the cucumbers are salted very quickly, recommend cutting off the ends... Now it is worth proceeding to the description of the recipes for lightly salted cucumbers.

Recipes for pickling in cold water are suitable primarily for those who grow cucumbers themselves in the country. Conditions for salting using boiling water are not suitable for all summer residents, and cold water is most acceptable for such conditions.

A simple and delicious recipe for lightly salted cucumbers with cold water

You need to take:

Sequencing:

1. Wash cucumbers well, soak in ice water for two hours.
2. Prepare the brine: at the rate of salt and water given above. For a three-liter jar, you will need a little less than two liters of brine. If something settles on the bottom of the container, in no case pour it into a jar of cucumbers. It is necessary to defend the water for the brine to get clean, without pebbles and turbidity.
3. Wash the jar well, you can use soda, rinse well.
4. Wash the dill, horseradish root, currant leaves. Chop everything finely. To rub horseradish on a grater. Peel the garlic.
5. When the cucumbers have been in the water enough, you can get them out.
6. You should start with horseradish. Put it in a jar. Add more than half the herbs and half the garlic there.
7. Put on a layer of cucumbers. Then a clove of garlic and more herbs. Then another layer of cucumbers, another clove of garlic and a little more greenery.
8. When all the cucumbers have been put into the jar, sprinkle the rest of the herbs and garlic on top.
9. Pour with brine.
10. Cut a paper circle about the size of the lid for this jar and cover the cucumbers on top. This is so that mold collects on this paper and does not get to the cucumbers.
11. Close with a tight plastic lid, before pouring boiling water over it. Close the jar with a lid. Wait until the lid has cooled down, only in this position the bank will be tightly closed. Flip the jar onto the lid.
12. The salting process will last a little less than a day.

You can determine when our long-awaited crunchy cucumbers are ready by the color of the brine... When the water in the jar becomes cloudy, the vegetables are ready. You can use lightly salted cucumbers as soon as you open, or you can close the lid and send them to a cold place to enjoy these vegetables in winter. A few days in the jar will result in pickles, so be your case and store them in the refrigerator after opening the jar.

Another recipe for cucumbers that you can enjoy and crunch at your pleasure.

Crispy lightly salted cucumbers in cold water

You will need:

Procedure:

1. Wash the cucumbers well and leave in cold water for several hours.
2. Make brine from water and salt per 1 liter 2 tbsp. tablespoons of salt
3. Chop the dill, horseradish leaves, leaving a few whole, peel the garlic.
4. A saucepan is used for this recipe. Put chopped horseradish leaves, some dill, some garlic cloves, some spices on the bottom. Put cucumbers on top. Then again herbs, garlic, spices, again a layer of cucumbers.
5. Cover the cucumbers with the remaining un-chopped horseradish.
6. Fill with clean brine, no sediment. Cover and place under load.
7. These cucumbers will be ready in 24–36 hours.

Crispy lightly salted cucumbers are irreplaceable as quick cold appetizer to the table... They can be served with both potatoes and meat, added to various salads, for example, vinaigrette, prepared pickle, served with other pickles. Such a dish will always decorate any table, both festive and daily, and will also be able to diversify the diet. Cook lightly salted cucumbers and enjoy them. Bon Appetit!

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

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

The classic recipe for lightly salted cucumbers

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

Ingredients:

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

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

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

Lightly salted cucumbers recipe for instant cooking in a saucepan

A great option for those who want to quickly pickle cucumbers. If you pickle cucumbers in the evening, then in the morning you can already taste them.

In order for the cucumbers to be salted faster, you need, firstly, to cut off the tips of the cucumbers on both sides, and secondly, pour the cucumbers with hot brine

Ingredients:

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

1. Put greens at the bottom of the pan - horseradish and dill leaves. Cut a couple of hot pepper slices. Cut the garlic cloves in half and put some of them on the bottom of the pan.

2. Put fresh cucumbers on the greens (be sure to cut off the tips). Cover the cucumbers with dill and horseradish herbs and add the garlic again. Pour in black peppercorns if desired. By the way, I read in one recipe that black pepper produces soft cucumbers. Nevertheless, I definitely put pepper and the cucumbers are crispy.

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

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

Lightly salted cucumbers quickly

If guests are on the doorstep and do not have enough snacks, it doesn’t matter. There is an excellent and quick recipe for lightly salted cucumbers in a very short time, so that you have time before the guests arrive. In this recipe there will be no exact amount, we cook cucumbers "by eye". We cook cucumbers without pickle.

Ingredients:

• fresh cucumbers
• dill greens
• garlic
• dry chili

1. Finely chop the dill and sprinkle it with a little salt so that it is saturated and juicier.

2. Clean a few cloves of garlic.

3. For cucumbers, cut off the tips on both sides.

4. Cut the cucumbers in half or, if you need a very quick snack, into 4 parts. We put the cucumbers in a salad bowl.

5. Sprinkle each layer of cucumbers with salt at random, squeeze the garlic passed through a press on top and sprinkle with chopped dill. So we lay all the cucumbers in layers, sprinkle with salt and sprinkle with garlic and dill. If desired, add chopped dry hot chili peppers for pungency.

6. Cover the salad bowl with a lid and shake the contents well to mix well all the ingredients. You can serve it right away, or you can cover it with foil and send it to the refrigerator.

Lightly salted cucumbers in a package quick recipe in 5 minutes

Pouring cucumbers in a bag has recently become very popular because of its simplicity. You can do without a saucepan or jar, and the cucumbers are salted immediately in a plastic bag and it will take only 5 minutes for this.

We need:

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

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

1. Finely chop the dill, chop the garlic cloves as you like.

2. We take the cucumbers out of the water and immediately put them in a plastic bag. It is advisable, even for reliability, to put one bag in another, in case the brine flows.

3. Pour salt, sugar, chopped dill and pieces of garlic directly on the cucumbers. You can put dill umbrellas on top.

4. Tie the bag and shake well to mix all the ingredients. Ready! We send the package with cucumbers to the refrigerator for 4-5 hours. It is advisable to take the bag out of the refrigerator 1-2 times during this time and shake it again.

Fast, convenient, and most importantly delicious!

Instant recipe for lightly salted cucumbers in a jar

This recipe is one of my favorites, I like it for its simplicity. We boil water in a kettle in advance. Put currant leaves, dill, garlic cloves in a 3-liter jar on the bottom. Put the cucumbers tightly in the jar, add 3 tbsp. l. salt with a slide and fill with hot water from a kettle. Everything!

We close the jar with a nylon or metal lid and leave to cool overnight. In the morning we put a jar of cucumbers in the refrigerator, and in the evening we taste an excellent snack.

Lightly salted cucumbers with garlic and instant herbs

Another recipe for quick salted cucumbers with several cooking secrets. Watch the video and you will understand everything.

I wish you to enjoy delicious lightly salted cucumbers that you cook yourself. Don't forget that summer is passing quickly, enjoy the gifts of summer.

Lightly salted cucumbers are one of the traditional snacks in Russian cuisine. What a solemn feast would be without crispy, lightly salted cucumbers cooked 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 an appetizer for strong drinks.

Lightly salted cucumbers: tasty and healthy!

In the middle of summer, the results of summer cottage work appear on the beds: greens, cucumbers, salad. Over the winter, we, of course, have time to miss real fresh vegetables. How can you compare the cucumbers from the store with your own, just picked from the garden! But when you eat enough fresh gherkins, you want something sharp, sharp.

Housewives know many ways to cook delicious lightly salted cucumbers. But in order for them to crunch, turn out tasty and vigorous, you need to know several important secrets.

Salting the cucumbers is just what you need. There are many options for cold cooking lightly salted cucumbers.

Features of the preparation and preparation of fruits

Cucumbers are slightly salted in a cold way in different ways: in a jar, in a saucepan and even in a plastic bag. Cucumbers can be chopped or seasoned with whole fruits.

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

Advantages and disadvantages of the cold method

Easy, quick, convenient and tasty - this is how you can briefly say about the preparation of lightly salted cucumbers in cold water. Cucumbers to taste are sharper, more vigorous than in hot brine. The most important thing is crispy.

When we fill the cucumbers with cold water, they do not lose their beneficial properties, which are destroyed when filled with boiling water. Cold brine cooks very quickly and is effortless. You don't have to be an eminent chef to cook cold salted cucumbers.

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

Recipes

After familiarizing yourself with different recipes for cooking lightly salted cucumber in a cold way, you can choose the best one for yourself.

Lightly salted cucumbers in a saucepan

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. tablespoons of salt;
• 1.5 tbsp. tablespoons of granulated sugar;
• 1.5 l. water;
• 4-5 leaves of black currant and cherry.

Preparation:

1. Soak the cucumbers in cold water for at least 4 hours before pickling.
2. Rinse thoroughly all prepared herbs and cucumbers. Cut off the tips of the cucumbers, then 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 put one half on the bottom of a container in which you will lightly salt.
5. Place the cucumbers on top and cover with the remaining grass.
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 a little, lightly salted cucumbers are ready.

Note. For pickling 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 salted cucumbers in a jar

A very convenient way of cooking and storing, since a jar takes up much less space in the refrigerator than a saucepan.

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

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. tablespoons of salt;
• 1.5-2 tbsp. tablespoons of granulated sugar;
• cold water - 2 liters.

Preparation:

1. Rinse the herbs and cucumbers well. Cut off the butts of the cucumbers on both sides to quickly saline.
2. Sterilize the jar in which you will lightly salt the cucumbers.
3. Put all the greens, garlic, peppers in it. Lay cucumbers on top.
4. Prepare the brine: dilute granulated sugar and salt in water. Pour cucumbers over them.
5. Close with a plastic lid and leave for 24 hours.

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

If you really can't wait for lightly salted cucumbers at all, then the cooking process will accelerate if the cucumbers are not whole with salt, but cut into thin circles.

Advice. To speed up the pickling process, place the jar in a warm place, such as a sunny windowsill. Then they will be ready for dinner.

In the package

This cooking method is quick and convenient. No utensils required; you don't need to cook the brine either. A plastic bag, cucumbers and herbs are all that is needed.

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

Ingredients:

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

Preparation:

1. Cut off the ends of the prepared cucumbers. Cut the fruits themselves as you like: into circles, into pieces, slices.
2. Place the chopped gherkins in the bag.
3. Chop the garlic finely or pass through a garlic press. Pour over cucumbers.
4. Crush allspice, chop dill. Send it all in a package.
5. Salt, sprinkle with granulated sugar. Tie the bag, shake, spreading the gherkins evenly throughout the volume. Send to a cold place such as a refrigerator shelf.

Shake the bag of cucumbers from time to time so that they absorb the emerging juice better and equally evenly.

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

Spicy lightly salted cucumbers

This cooking method is for those who like it more 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. Stir salt, granulated sugar and mustard in the juice of one lemon.
3. Place the cucumbers in a saucepan and pour the mixture there.
4. Place the lid on the container and shake the contents well. Move to a cold place.

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

Video: cold salted cucumbers on mineral water

Using cold carbonated mineral water as a brine, you can get a peculiar, 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 on mineral water, see the video for all the details.

Tricks of cold cooking delicious, crispy lightly salted cucumbers

Summing up all that has been said, let us highlight several important points that determine the "secret" of delicious lightly salted cucumbers.

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

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

Observing these simple rules, you will cook wonderful lightly salted cucumbers in a cold way and will delight your loved ones and friends. Now, in the summer, is the time to fantasize and experiment.

Lightly salted cucumbers are a truly old Russian traditional dish. At every holiday, in almost any salad, for the first and for the second, you can find these wonderful vegetables in every significant recipe.

The hostesses have tried so many things, so many experiments and so many recipes that it is not enough to write out everything. It is necessary to dwell on the most popular and tried-and-true methods.

More often he is interested in cucumbers not only tasty and lightly salted, but also strong and crunchy. If you follow all the salting rules, follow the recipes, then everything will work out.

Today on the menu. Lightly salted cucumbers with garlic and instant herbs:

According to any of these recipes, the very next day you can enjoy the unusually tasty lightly salted cucumbers - everyone at home will be stunned!

Lightly salted cucumbers with garlic and instant herbs in a jar: a classic recipe

This is a traditional jar recipe. Previously, they only cooked in it. Not everyone thought of the package. But there were at least a dime a dozen cans - all preservation, pickling and salting were done only in them.

Using this classic recipe, you can cook lightly salted cucumbers very quickly. And not necessarily in the summer, you can also in the winter (now there are a lot of this stuff in stores). Well, in the summer - they are their own, that's why they are tastier! Prepare in 15-20 minutes. And after 2 days you can already taste these flawless salty fruits.

Today we will cook classic lightly salted cucumbers with garlic and herbs in a 3 liter jar. You can take both 1 and 2 liters - accordingly reducing the products, corresponding to the proportions.

Ingredients

• Cucumbers - half a kilogram (a little less, a little more - all the same),
• Garlic - 3-4 cloves,
• Greens - a couple of currant leaves, cherries,
• Dill - 2 umbrellas,
• Peppercorns - 5 peas,
• Bay leaf - 1-2 pieces,
• Coarse salt - a couple of tablespoons,
• Sugar - 1 teaspoon
• Filtered water - 1 liter,
• 3 liter jar.

Recipe

The first step is to wash the fruit and dry it. Trim ends. If the vegetables are a little "tired", then they should be cheered up with very cold water. Let them stay in it for a while. Large fruits should be cut in half or into quarters.

You can put the whole greens (or, as I do, slightly shredded - so they give juice faster) put on the bottom of the jar.

Next, peel the garlic cloves and cut into slices. Send it to the bank. Pepper is also there.

And on top of this green-garlic "carpet" you put our cucumbers.

It's time to make the pickle. To do this, boil water in a separate container, add salt and sugar. And let it boil for another 5 minutes - let it dissolve completely.

While still hot, quickly pour the brine into a jar of vegetables. (To prevent the jar from cracking, it is necessary to scald it with slightly hot water or put a wet and cold towel underneath).

We do not need to roll up lightly salted cucumbers, since our task today is not to pickle for the winter, but to make them lightly salted for consumption immediately. So we cover the top with gauze and in a dark cool place.

After 2 days (I try the next day) lightly salted cucumbers with garlic and instant herbs are ready for testing.

Eat this way or with a side dish - country-style potatoes are just right.

There is another way to add salt to the cucumbers in the jar - by the dry method (here it is clear that without water). It's just that all the ingredients, only crushed, are added to the jar. Divide the cucumbers in half and then into several more parts. Close the jar and shake for 3 minutes. Leave to soak for a couple of minutes and the dish is ready.

Thus, in 5 minutes we have fresh lightly salted cucumbers ready - quickly and tasty.

It's not bad to add such cucumbers to .

Lightly salted cucumbers with garlic and instant herbs in a package: a quick recipe in 5 minutes

Quick recipe in 5 minutes

This recipe is more similar to the previous one in a can with dry salting. It is also called classic. Because it's simple.

In order to get ready-made lightly salted cucumbers within 5-10 minutes, it is necessary to divide each vegetable into a larger number of parts. So that they can all be salted evenly.

I do it differently and save the whole cucumbers.

Products

• Cucumbers (fresh) - one kg.,
• Garlic - 4 small cloves,
• Greens - a bunch of dill and cilantro,
• Salt - one tablespoon
• Sugar - optional (1 teaspoon).

How to cook classic lightly salted cucumbers quickly and tasty?

Much easier. Rinse the fruit and dry. Remove the "butts" and pierce each with a fork in several places. This will help them absorb salt and dry marinade faster.

Chop all the herbs and garlic finely.

Put all the food in a bag and shake well.

Tie the bag up and place in another bag to prevent leaks.

Shake the bag periodically for 3 hours. Lightly salted cucumbers are ready.

And if, as I said above, cut the vegetables into 8-10 slices, our dish will be cooked in 5 minutes.

Now watch the video recipe:

Lightly salted cucumbers in a package for 2 hours

Lightly salted cucumbers with garlic and instant herbs in a saucepan: cold salting method

With this recipe, the cucumbers turn out to be strong - keep their shape, crispy and very tasty.

Composition

• Fresh cucumbers - 6-7 pieces,
• Garlic - 3 wedges,
• Greens (2 leaves of black currant, cherries, 2 tops of dill),
• Rock salt - 3 tablespoons
• Pure cold water - about a liter, a little less,
• Granulated sugar - 1 teaspoon.

Recipe

First of all, we will prepare the vegetables - wash and wipe them. Cut off the ends.

Place the greens, dill and finely chopped garlic on the bottom of the pan. Better to leave one third of these products for later.

Put the cucumbers and the remaining third on top.

Stir the salt in cold water until it is completely dissolved. And fill the pan with this brine.

At room temperature, lightly salted cucumbers will be ready in 2 days, in a cool place in 3-4 days.

In the same way, cold salting can be salted not only in a saucepan, but also in a jar or even in wooden tubs.

These pickled fruits make a great addition and even an ingredient in mouth-watering dishes:

All of the above recipes with brine just fit this topic. You can use either hot or cold pickling method.

The only difference is that when using hot brine and sterile jars, you can store this type of vegetables for a long time. They are usually prepared for the winter.

And with a cold brine, you can already eat a little sludge the next day. But still, it is better to wait and hold the fruit in solution for at least 3 days, for better salting. This makes them crispy and incredibly tasty.

The cooking process boils down to one thing: a certain amount of salt is proportionally dissolved in water, seasonings and herbs are added. So for a 3-liter jar, 3 tablespoons of salt are enough. And don't overdo it with spices.

Vegetables are not laid out tightly in a jar and filled with prepared brine.

Lightly salted cucumbers with garlic and instant herbs in boiling water

This method of pickling cucumbers impregnates the latter evenly and efficiently. Crispy vegetables are ready for 2-3 days.

Ingredients

• Cucumbers - 1 kilo,
• Garlic - 1 small onion head
• Greens - cherry and horseradish leaves (2-3 pieces each),
• A pair of dill umbrellas,
• Salt - 2 tablespoons. spoons,
• Sugar is half a table. spoons,
• Peppercorns - 4-5 peas,
• Water - liter.

How to cook with boiling water

I recommend fresh fruits. Soak vegetables just removed from the bush in a bowl of water. To get stronger and keep in shape. Then we delete the "Butt".

Tear the leaves of greenery with your hands and fold to the bottom. There are also peppercorns and finely chopped garlic.

Now fold the vegetables neatly. We do not strongly press against each other.

Now we are preparing the marinade (pickle - as you like). Boil clean water in a saucepan and add salt and sugar to it. We cook for 5 minutes and quickly fill in our "early ripening".

We close and clean until the "good times". After 2-3 days we taste and treat all household members.

Lightly salted cucumbers with garlic and instant herbs on mineral water

Another interesting recipe for little pickled cucumbers is based on mineral water with gases. And it is also a fast way. And the fruits are crispy and tasty.

Products

• Fresh cucumbers - about one kilogram,
• Garlic - 4 cloves
• Greens - horseradish leaf, 3 - cherries, a bunch of dill,
• Coarse salt - two tablespoons,
• Black peppercorns,
• Mineral water (mineral sparkling water) - 1.5 liters.

Mineral water recipe

Just like in other recipes - we cook the vegetables first. We clean, wash, cut off the ends.

All the greens down the pickling container. Top of the fruit.

Stir salt in a glass of mineral water and pour over. If the mineral water is already salty, then add less salt.

Close and leave to soak for one to two days.

By the way, I have some proven delicious recipes for other vegetables:

1. Bell pepper lecho - lick your fingers - 11 honey recipes

Lightly salted cucumbers with garlic and instant herbs with tomatoes

And now we will add a little zest - we will also add tomatoes to our main products. Let all summer vegetables be salted in one "batch". For one thing and check what the taste of lightly salted tomatoes.

There are also several production options: dry in a bag and with brine in a can. Only for cooking in a bag we need small tomatoes - "Cherry" varieties, so that they get salted faster. When used in a jar, the usual greenhouse varieties are sufficient. The difference is that the fruits are not large.

Composition for the recipe in the bag

• Cucumbers - half a kilo
• Cherry tomatoes - 300 grams,
• Garlic - 2 cloves
• Greens - in the form of a horseradish leaf and a bunch of dill,
• Salt - 1 table. spoon,
• Ground black pepper,
• Sugar is not for everybody.

Dry salting

We take small cucumbers, preferably small ones. With tomatoes, everything is clear - much smaller than "Cherry".

Finely chop the greens and garlic and into a bag with vegetables. Salt and sugar and pepper. Shake it fifteen times and put it in the refrigerator for a while.

The next day, if it’s completely unbearable, then after 20 minutes, and so it’s better for a day - open the bag and try - or rather enjoy crispy lightly salted cucumbers and strong tomatoes.

And here is the video:

For you I got another wonderful recipe for little salted cucumbers - Hungarian with vinegar. I drink the pickle obtained from the fermentation process myself just like that - I like it just like that - slightly spicy.

Ingredients

• Small cucumbers,
• Horseradish is the root
• Dill,
• Rye bread - a slice
• Salt,
• Vinegar.

How to cook lightly salted cucumbers in Hungarian

Wash and dry vegetables. Trim the ends, and cut the fruits along. So they will get salted faster.

Finely chop the dill and horseradish root.

We put the cucumbers in layers, sprinkling with horseradish and dill. Top with a slice of rye bread. And on the bread there are 5 drops of table vinegar.

Prepare brine in a ratio of 1 liter - 1 tablespoon of salt.

Pour the brine into a jar and cover with a saucer on top. Remove to a warm, dry place.

The next day, you will notice that our pickle has darkened. But do not be alarmed - everything is in order. It will brighten by the third day. Then our salting will be ready finally. It's time to try!

Now a video recipe for pickling from Soviet times, when they were only sold in Hungarian:

And that's not all of the quick recipes for lightly salted cucumbers. If you add at least one more ingredient to each of them, you get a different taste, different sensations.

And you can make crispy cucumbers with vodka, honey, spicy cucumbers with mustard, olive oil, apple and others ...

Everything is due to your fantasies and capabilities.

Bon Appetit!

The summer season is ahead and it's nice to have a quick recipe for making salted cucumbers on hand. 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 boiled potatoes, their spicy taste will be an excellent addition to almost any diet. And how nice it is to have a crunchy cucumber snack! You should definitely try it. Lightly salted cucumbers are very tasty and easy, because cooking does not take much time. There are many recipes for delicious cucumbers: these are lightly salted cucumbers in a package, classic quick salted cucumbers, lightly salted cucumbers with apples, lightly salted quick cucumbers. Eyes run, salivates flow! Let's figure out how to quickly cook lightly salted cucumbers. It's simple if you know some tricks. Also for you are six quick recipes for lightly salted cucumbers.

Lightly salted cucumbers - how to choose

It is very important for the preparation of lightly salted cucumbers to choose the right cucumbers. You can not take bitter, lethargic and yellowing. Small and thin-skinned are ideal. Necessarily strong and pimply. Nizhyn cucumbers are very good for salted salted, but you can take any others. The main thing is that they meet the listed selection criteria. Another important point in choosing cucumbers is to choose approximately the same fruits. This will allow the cucumbers to salt out evenly.

Lightly salted cucumbers - what water to fill

If you want to make premium-quality lightly salted cucumbers, consider the water. This is important, because cucumbers absorb it into themselves, so it is better to take proven bottled water, not tap water. In extreme cases, tap water should be filtered, poured into an enamel pot and put a silver spoon or a special pendant in it for a couple of hours. Water is needed for soaking and brine - ten liters of water is enough for 5 kilograms of vegetables. for cucumbers is very important.

Lightly salted cucumbers - in which dishes to lightly salt

In order for lightly salted cucumbers to turn out delicious, you should use enameled, glass or ceramic dishes for their preparation. A jar is a good option, but a saucepan is much more convenient - it is more convenient to put cucumbers into it and take out accordingly. In addition, if the cucumbers are tamped tightly into a jar or other dish, 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 a smaller diameter than the container for cooking.

Lightly salted cucumbers - how to soak

Another important aspect of preparing delicious lightly salted cucumbers is the soaking procedure. This is done so that the cucumbers are stronger and crisper. For soaking, pour cucumbers with clean water and leave for 3-4 hours. Do not neglect this step and you will receive elastic crunchy cucumbers as a reward.

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

Lightly salted cucumbers - how much to put salt

Whatever recipe for lightly salted cucumbers you take, remember that you can only use rock salt for cooking cucumbers. Iodized salt and sea salt are not suitable. Use coarse rock salt as fine rock salt can make vegetables soft. For optimal salinity of cucumbers, it is recommended to put 2 tablespoons of salt per liter of water.

Lightly salted cucumbers - what spices and herbs to put

A bouquet of herbs and spices is indispensable for the preparation of delicious lightly salted cucumbers. What herbs should be put in the brine to give the cucumbers an unforgettable aroma and taste. In every recipe for lightly salted cucumbers, dill, currant leaves and horseradish leaves are always found, many certainly put garlic. This is the basis that can and will be limited to begin with. Dill gives cucumbers an easily recognizable smell, currants give lightly salted cucumbers crispness and aroma, horseradish is responsible for an unforgettable taste and spike, while protecting cucumbers from mold, garlic disinfects and adds its own aromatic note. You can add bay leaves and black or allspice peas to a hot brine for lightly salted cucumbers.

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, slightly change the usual classic taste of lightly salted cucumbers, so put in a little - try to understand how it tastes better for you.

Lightly salted cucumbers - how much to salt

Of course, everyone would like to have lightly salted cucumbers ready as soon as possible. This can be done by using the recipe for lightly salted cucumbers in a bag. With classic cooking, 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 cucumbers. If it is important for you to keep them lightly salted, then take on a couple of tips:

• 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;
• cook a little - just add fresh cucumbers to the prepared pickle as you eat those in it.

Salted cucumber recipes

Each family has its own recipe for lightly salted cucumbers with its own secret ingredients. You will too. But first, try the simple, classic recipes for 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 cucumbers and soak in cold water for 2 hours. Coarsely chop the greens, peel the garlic, chop the horseradish leaves, leave 2-3 leaves intact. 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. In 3 liters of hot, but not brought to a boil, water, dilute salt and pour cucumbers. Press down with a press. Leave on 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 stalks, 2 lemons

Cooking lightly salted cucumbers:
Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt. Remove the zest from the lemons, add salt and pepper to the mixture. Squeeze the juice out of the lemons. Chop the dill. Wash cucumbers, soak for 1 hour. Then cut off the ponytails on both sides. 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. Sprinkle the cucumbers with salt and pepper, pour over the lemon juice and stir. 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.

Recipe for lightly salted cucumbers in package number 1

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

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

Recipe for lightly salted cucumbers in package number 2

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

Cooking lightly salted cucumbers in a package:
Tear the dill and leaves with your hands, put them in a bag. Cut off the tails of cucumbers, send also in a package. Squeeze the garlic through a garlic press (you can chop it with a knife). Mash caraway seeds in a mortar with a 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 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, black currant and cherry leaves 3 pcs., horseradish leaf 1 pc., black peppercorns 4-6 pcs., bay leaf 1 PCS.; for brine: 1 l of water, 2 tbsp. l. salt

Cooking lightly salted cucumbers:
Boil the brine. To do this, boil the water, add salt and bay leaf. Cut off the "butts" of the cucumbers. Peel young garlic. Cut the apples into 4 pieces. Put 1/3 of the dill, currant and cherry leaves, horseradish in a dry saucepan. We spread half the cucumbers, one apple. Put half the norm of garlic and peppercorns.
Then we spread another part of dill, garlic, currant leaves and cherries. We add all the remaining cucumbers, apples, herbs and garlic. Fill the cucumbers with hot brine. We cover with a plate and put the load. Let cool completely and put in the refrigerator. In the morning, crispy cucumbers are ready.

Quickly salted cucumbers

For the preparation of lightly salted cucumbers:
A few cucumbers, a little dill, a few cloves of garlic, salt

Cooking early ripening lightly salted cucumbers:
Wash cucumbers and soak in cold water for 5-10 minutes. Wash and chop the dill finely. Peel and crush the garlic in a garlic bowl. Cut the cucumbers into pieces into eight to twelve pieces - see the size of your cucumbers. Place the prepared cucumbers in layers in a jar, sprinkle with salt, garlic and dill. Cover the jar of cucumbers with a lid, 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 on mineral water, you need:
1 kg of small cucumbers, 1 liter of mineral sparkling water, 2 tablespoons of salt, 3 cloves of garlic, a bunch of dill

Cooking lightly salted cucumbers:
Rinse the dill well and shake off the water. Put half of the dill on the bottom of the container in which we will salt the cucumbers. Rinse cucumbers, cut off the ends, fold tightly into a container. Put the second half of the dill and finely chopped garlic on the cucumbers. Dissolve salt separately in mineral water. Pour this mixture over the cucumbers so that they are completely covered. Put the cucumbers in the refrigerator. They are ready in 12-14 hours.

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