How to lightly salt cucumbers - tasty and crispy

Delicious, crispy salted cucumbers not only an excellent addition to fried potatoes, but also a sign that summer is in full swing and the harvesting season is ahead. But if we are not going to feast on seamings soon, then this product will delight you in a matter of days. There are a huge number of quick recipes: in a jar in cold water, in a hot bay - every self-respecting hostess has her own secrets. And what is important - always at hand.

When I read my recipes, I literally salivate and my eyes run wide, there is only one problem - there are not enough cucumbers for everything. On bread, in a bag, on mineral water - how nice it is to crunch on a delicious cucumber! And here are my clever tricks:

How to lightly salt cucumbers:

1. Much depends on whether you choose the right cucumbers, or miss. Take small, thin-skinned, strong and pimply. And it is better if they are all the same size, then they will be salted at the same time.
2. Pay attention to the water in which you will lightly salt the cucumbers. If you are confident in your tap water, then use it. Water affects the quality of salting - this is unambiguous, because greens absorb it. Bottled or filtered water works well.
3. It is best to lightly salt cucumbers in enameled, ceramic or glassware. The ideal option is a saucepan. Cans have two drawbacks: it is inconvenient to lay and get the product out of them. In addition, you do not need to tamp the cucumbers tightly, they will not be as crispy as we would like.
4. In order for the greens to be completely covered with brine, cover with a lid or saucer on top and press down with a sinker.
5. To make salted cucumbers not only strong, tasty, but also crispy, be sure to soak them for 3-4 hours - this is a necessary cooking step.
6. For salting, take only ordinary, rock salt, coarse. Iodized or marine will not work. The most common dosage is 2 tablespoons per liter of water, this is the classic option.
7. Another nuance that you need to remember: during long-term storage, lightly salted cucumbers gradually become salty. To avoid this, cook them in small portions. Or store in the refrigerator, where the fermentation process is suspended due to low temperatures.

Seasonings for salted cucumbers:

An important component that makes salted cucumbers different every time. This is the highlight of the recipe. A bouquet of spices will give an unforgettable taste and aroma. By tradition, we used to put currant leaves, garlic and dill. Currants will add crunchiness, garlic will disinfect, and in combination with dill, each of the seasonings will bring its own aromatic note.

Many add horseradish leaves and are absolutely right - you will protect the product from mold and get a piquant point. This is the basis, the basis, which can be limited. But you can add bay leaf, black allspice for a change.

An interesting aroma and sourness will give the product red and black currant berries and apples. At the same time, remember that the taste of lightly salted cucumbers changes somewhat. Therefore, put in a little, experiment to see what you like more.

Now, knowing all the rules and subtleties, you can start cooking. So: lightly salt cucumbers according to these recipes:

How to lightly salt cucumbers - recipes:

Recipe number 1. Lightly salted cucumbers in the package:
Here's another one, a little more difficult.

We will need:

• Cucumbers - 1 kg.
• Garlic - 3 cloves.
• Cumin - take as desired.
• Dill, horseradish and currant leaves - a small bunch.
• Salt - a tablespoon.

How to cook:

1. Knead the horseradish and currant leaves with your hands a little, you can tear them smaller, finely chop the garlic, mash the cumin with a rolling pin and put everything in a bag. Send cucumbers cut on both sides and salt there.
2. Tie the bag tightly and shake well so that all the seasonings are evenly distributed.
3. Send to refrigerator. In the refrigerator, the package should lie for an hour or two, and then you can taste the cucumbers.

Recipe number 2. With bread, Hungarian.
This is a Hungarian recipe that I found a long time ago on the Internet, I did it a couple of times, I was very pleased.

We will need:

• Cucumbers - 2 kg.
• Bread, any, but black is better - 150 gr.
• Black peppercorns - 8-10 pcs
• Garlic - 1 clove.
• Bay leaf - 2 pcs.
• Dill - 2 bunches.
• Water and salt (2 tablespoons per liter).

How to cook:

1. Prepare greens for salting: wash, cut off the ends on both sides, pierce in several places with the tip of a knife.
2. Cut the bread into thin slices and lightly brown in a pan without fat.
3. Place 2 slices of bread, all seasonings on the bottom of the dish (mash the garlic a little to release the juice). Put cucumbers, and top with more slices of bread.
4. Boil salted water. For 2 kg. cucumbers you will need about 2 liters and 2 tablespoons of salt. Let it cool down so that it is hot, but not too hot.
5. Fill the greens with brine, cover the dishes (jar or pan) with gauze and place in a warm place. I put it on the window.
6. After 5 days, cucumbers are considered ready. After that, they need to be taken out, washed, put in another jar and poured with brine, after filtering it.
7. Keep in the refrigerator, but I immediately warn you: it won’t work for a long time, they will fly away in a moment. But the hostess of the recipe for lightly salted cucumbers claimed that they stand in the refrigerator for a long time, only the brine becomes cloudy, but this is from bread.

Recipe number 3. Lightly salt cucumbers in cold water. Quick pickling and absolutely not troublesome. And the result is amazing.

We will need:

• Cucumbers - 2 kg.
• Salt - 3 tablespoons.
• Dill - a small bunch.
• Garlic - a couple - three cloves.

How to cook:

1. At the bottom of the dish, put half the greens and half the garlic. Then tightly lay the cucumbers and place the remaining greens on top.
2. Dissolve the salt in cold water and pour over the greens.
3. Cover with a lid, crushing it with oppression, and wait exactly a day.

I am writing, and I envy myself: while I was writing how to lightly salt cucumbers, I made a jar for myself, according to the third recipe. Simple and tasteful, now I would live to see tomorrow. I will crunch heartily, but with young potatoes !!!

You will see another recipe in this video, it also sounds good, I will definitely try it. Always yours... Galina Nekrasova.

AND THIS IS MORE INTERESTING

Salted cucumbers fast food

But first, some tips:

1. There are three types of salting instant cucumbers: dry, in hot and cold brine. If you pour hot brine, then the appetizer will be ready much faster, and the dry method is also very good in this regard. With a cold method of readiness, you will have to wait 2 to 3 days.
2. Hot brine does not have to be prepared separately, just put all the ingredients in a jar and then pour boiling water over it - just remember to shake the jar well after that so that the salt and other spices are evenly distributed. Very convenient, even if you are in the country.
3. For quick pickling, choose cucumbers that are small, but not gherkins, with thin skin and pimples. Pimples indicate that you have a variety of cucumbers specifically for pickling, and not salad (these are smooth).
4. If you want lightly salted instant cucumbers to be hard, then first wash them and pour them for a couple of hours cold water, and in order for them to become crispy, then do not regret horseradish. In order for them to quickly pickle, I cut off the ends from them on both sides, and at the same time remove the nitrates, they accumulate just in the tips.
5. It is best to stack vegetables in a salting container vertically - they will be salted more evenly.
6. Do not tamp the cucumbers tightly - and they will take longer to salt and crunch less.
7. Do not close the jar with a lid - lightly salted cucumbers need air access, for faster fermentation - just cover with a napkin.
8. Take coarse salt, iodized will not work. Store cucumbers in the refrigerator.

Lightly salted instant cucumbers - recipes:

Recipe number 1. The recipe is old, proven, meeting all the requirements for cucumber lovers.
We will need:

• Cucumbers, garlic, horseradish, roots and leaves, bitter capsicum, dill, coarse salt - 2 tablespoons without top per liter of water.

How to cook:

1. Peel the garlic, cut the bitter pepper into small pieces, peel the horseradish root and cut it too. Arrange the cucumbers and spices in layers in the pan, starting with the spices and ending with them.
2. Pour brine on top, it should be enough to cover the cucumbers completely. If you pour hot brine, then your yummy will be ready in a day, cold - in three.

Recipe number 2 Salted.
We will need:

• Cucumbers.
• Garlic - about a clove for each cucumber.
• Dill - a lot.
• Bell pepper- 1 PC.
• Chili pepper, bitter - 1 pc.

How to cook:

1. Wash the cucumbers, cut into rings and put in a bowl for harvesting (it needs to provide a lid or oppression). As you stack the cucumbers, sprinkle them with salt (by eye), garlic, chopped sweet peppers and chili peppers.
2. Sprinkle finely chopped dill on top. Close with a lid or yoke and refrigerate. After half an hour, you can start trying them, but they will really be ready in four hours.

Recipe number 3. Quick preparation of lightly salted cucumbers with apples.
We will need:

• Cucumbers - 1 kg.
• Green apples - 2 pcs.
• Blackcurrant leaves - 8 - 10 pcs.
• Parsley and dill - take a small bunch.
• Cherry leaves - 2 - 3 pcs.
• Garlic - a small head.
• Black pepper, peas - 10 pcs.
• Salt - 2 tablespoons per liter of water.

How to cook:

1. Wash cucumbers, apples, herbs. Cut the apples into 4 parts without removing the core, cut off the tips of the cucumbers, cut the greens. Peel the garlic. Line the bottom of the pan with cherry and currant leaves, put pepper.
2. Put the apples and cucumbers in a saucepan, sprinkling with herbs and shifting with garlic.
3. Make a brine: boil water, add salt and stir until it is completely dissolved. Pour in hot brine, cover with a napkin. Will be ready in 8-12 hours.

Recipe number 4. With lime and mint.
We will need:

• Cucumbers - 1.5 kg.
• Lime - 4 pcs.
• Dill (possible with umbrellas) - a bunch.
• Black and allspice peas - 5 pcs.
• Mint - 4 - 5 sprigs.
• Sugar - 1 teaspoon.
• Salt - 3.5 tablespoons.

How to cook:

1. Lightly crush the black and allspice peas, mix them with sugar and 2.5 tablespoons of salt. Remove the zest from the limes, chop and add to the mixture as well.
2. Squeeze the juice out of the lime. Cut the mint and dill, cut off the ends of the cucumbers on both sides, cut each into several pieces, depending on the size - preparatory work finished.
3. Put the cucumbers in a pickling container, sprinkle with a mixture of spices, chopped herbs, pour lime juice, and do not forget to add the remaining salt. Stir again - in half an hour our snack is ready! Before serving quick pickled cucumbers on the table, shake off excess salt and greens from them.

In addition to any traditional spices, you can add young zucchini or apples to lightly salted instant cucumbers in the recipe - they will not spoil, but only decorate!
Bon appetit, my dears! I hope I made you happy.

It's great to crunch on lightly salted cucumbers served with a plate of young potatoes - you don't need cutlets for such a summer dinner! Fragrant, appetizing - with garlic and dill!

Do you already want to try it, do not even have the strength to wait until the cucumbers are fermented? And now I will tell you how to cook delicious lightly salted cucumbers in just 15 minutes! And glass containers are not needed, since we will pickle cucumbers in a bag. In the most ordinary sandwich bag. This method salting is how unusual, so simple, and what a delicious thing it turns out!

Ingredients:

• For 1 kg of cucumbers -
• 1 tbsp salt;
• 1 tsp Sahara;
• 1 tbsp vegetable oil;
• 1 tbsp vinegar;
• A small bunch of dill;
• 1 large or 2 small heads of garlic.

How to quickly cook salted cucumbers in a bag:

Wash the cucumbers well. So that they are quickly and well saturated with spices, it is better to choose small cucumbers. But, if they have already grown to the size of a small zucchini, they are also suitable - we just don’t use them whole, but cut them into halves or quarters. For small cucumbers, it is enough to cut off the noses and tails.

We put the prepared cucumbers in a food bag - clean, preferably new, and, of course, whole.

Now pour the spices on the cucumbers. We take coarse salt, not iodized - only ordinary table salt is suitable for salting, since pickles become soft from iodized and fine, such as "Extra". This applies to harvesting for the winter, but I think it is also true for “quick” cucumbers.

Then add some sugar.

Now let's pour on the cucumbers vegetable oil. You can take sunflower or olive oil - whichever is more to your taste, the main thing is that the oil is fragrant, unrefined - this will turn out to be both healthier and much tastier!

Peel the garlic, chop the cloves finely, grate on a fine grater or pass through a press and also add to the cucumbers.

We dip the dill for 5 minutes in cold water, and when the dust gets wet from the branches, rinse under running water, dry it a little on a towel and cut it finely. Pour chopped dill to the whole appetizing company. You can add other greens, the taste and smell of which you like: parsley or cilantro, basil, celery, arugula.

Now carefully collect the top of the bag, releasing air from it, and mix all the ingredients. Instantly it turns out amazingly delicious cucumber salad! At this stage, I like cucumbers even more than after pickling. Try eating one right away! And put the rest in the refrigerator for a couple of hours, although you can eat "high-speed" cucumbers earlier - after 15-30 minutes.

Such salted cucumbers can be stored in the refrigerator for a week - but they are usually eaten earlier, and you need to prepare a new portion!

Quick salted cucumbers are “just a dream” for almost any hostess. Agree, because no holiday table is complete without tasty and crispy pickles. A year ago, I was visiting my older sister, and I saw such gorgeous pickled cucumbers on the table. They have always been my weakness: especially if they retain their natural freshness. Having tried the cucumbers, I did not immediately believe that they were pickled. I was convinced only after I saw the jar where the cucumbers were stored. Natural crunch and incredible sweet-salty taste won my heart. Try it too: I'm sure the instant cucumbers will impress.

Ingredients:

Fresh cucumbers - 1.5 kilograms;

2 tablespoons of salt;

Black peppercorns - 10 pieces;

One and a half liters of water;

A couple of large heads of garlic;

Cherry, currant leaves;

Horseradish leaves (you can also use a peeled root);

dill inflorescences;

A teaspoon of sugar.

Quick salted cucumbers. Step by step recipe

Preparing lightly salted cucumbers is a very easy and simple process, and most importantly: you can get your favorite pickles in a short time.

1. Prepare a 3 liter jar. Also find a nylon lid so that later you can close salted cucumbers with boiling water with it. Take soda and thoroughly wash the jar with it: so that it is sterile clean.

2. Prepare the brine for quick cucumbers in the bank. Pour water into a saucepan: one and a half liters of water is the norm for pickling a three-liter jar of cucumbers.

3. Turn on the burner, and put a saucepan of water on it. Add salt and some sugar to the water.

4. After that, cover the pan with a lid and bring the consistency to a boil.

5. Take horseradish leaves or chopped root, put on the bottom of the jar.

6. Then we bend the dill sprigs and put them in after the horseradish. We do the same with currant and cherry leaves. Before placing them in a jar, be sure to rinse them so that dirt and germs do not get on the cucumbers.

7. Pour some black peppercorns.

8. We clean the garlic and cut its slices in half so that the juice and aroma stand out better. We add it to the bank.

9. We take fresh cucumbers, wash them well. Now you need to trim the ends from each: on both sides.

10. After we put them on the branches in the bank. We do this carefully so that the cucumbers fit tightly one on top of the other.

11. After half of the container is filled, repeat the layer of twigs. This is necessary so that the pickles in the jar are quickly and evenly saturated with spices.

12. Then again we take cucumbers and lay them to the end of the jar.

13. We also put horseradish, dill and currant leaves on top.

14. Now we take the brine. It should boil with us and stand for five minutes. Remember: pouring instant cucumbers with boiling water is strongly not recommended.

15. Fill with brine. It should be noted that the jar needs to be filled to the very top. Then we close the jar with a nylon lid. Let the jar stand for 24 hours room temperature: you can leave on kitchen table. Thus, we will prepare salted cucumbers to eat them in a day. A jar of cucumbers must be stored in the refrigerator: keep in mind that every day they will become saltier

There are several tricks on how to pickle cucumbers at home so that they have an incredible taste and a pleasant crunch.

1. Before using cucumbers, soak them for three hours in clean cold water: then they will become more elastic and crispy. But, keep in mind: in this way it is impossible to bring sluggish vegetables back to life, although many are mistakenly convinced of this.

2. In order for the cucumbers in the jar to become crispy in one day, do not fill the jar too tightly with them. Leave some space for them to absorb the brine well.

3. By the way, in order for cucumbers to better absorb the aroma of spices, it is best to place them vertically in a jar.

4. You can save time by not cutting off the ends of vegetables: as they will be thoroughly soaked in their entirety.

5. Be sure to rinse cucumbers thoroughly to get rid of dirt and bacteria. Agree - these are superfluous ingredients.

6. In order for lightly salted cucumbers in a jar, cooked in one day, to stand for as long as possible, fill them with cold brine and store in the refrigerator. Low temperatures slow down the fermentation process.

7. It is better to choose small cucumbers that do not have yellowness. Great for pickling, if the cucumbers with pimples are not bitter.

Well, we got acquainted with the recipe for quick salted cucumbers. They turn out incredibly tasty and pleasantly crunchy, while retaining the characteristics of fresh vegetables. They can be used as cuts, snacks, as an ingredient in a salad on your holiday table.

Today I will share recipes for lightly salted instant cucumbers in a saucepan. They can be prepared in small quantities for immediate consumption. If you salt more, then after a while they will be fermented.

Lightly salted cucumbers: a recipe with garlic and dill in a saucepan

The first recipe that I will share will be a recipe for lightly salted cucumbers with garlic and dill in a saucepan.

It is necessary to prepare:

• 2 kilograms of young, pimply cucumbers;
• A tablespoon of salt with a large slide;
• A bunch of dill with inflorescences;
• Large head of garlic;
• Horseradish root about 5 centimeters;
• Dessert spoon of coriander beans.

Salting lightly salted cucumbers in a saucepan:

1. To begin with, we will hold the washed fruits for some time in cold water. This can take anywhere from 30 minutes to two hours.
2. To prepare the filling, boil a liter of water with salt.
3. Put half the dill, thinly sliced ​​horseradish root, garlic cut into plates in a bowl. Distribute cucumbers on top. Lay on top the second half of the dill, coriander grains.
4. Fill with hot filling. Cover with a plate. If there are sheets of horseradish, then they can cover the vegetables.

You can try in the morning.

How to lightly salt cucumbers with cold brine

And now we will use the quick recipe for lightly salted cucumbers in cold water in a saucepan. Salting in a cold way is cooked a little longer, but it turns out fragrant, crispy, retains the green color of the fruit.

• Cucumbers - 2 kilos;
• Salt - 35 grams;
• Garlic - 4 cloves;
• Hot pepper - half a pod;
• Dill with an umbrella - a small bunch;
• Horseradish leaf -2 pieces;
• Tarragon - 5 branches;
• Currant leaves - 6 pieces.

Cooking at home:

1. According to the recipe, pickle cucumbers in a saucepan in spring or well water. In extreme cases, you can take filtered. Just not boiled.
2. Salting dishes should be enameled. Cannot be salted aluminum pan to avoid oxidation.
3. We put all the products provided for in the recipe in layers in a container. top layer should be green.
4. Pour the prepared cucumber preparation with a liter of water with salt dissolved in it. Cover with a lid, leave in the room. After two days, the pickle with a simple salting will be ready.

I take a test on the second day. Husband likes more sour. Try it whichever you like. If you want to ferment cucumbers, then leave them warm for a couple of days.

Large cucumbers: how to pickle tasty and fast

These cucumbers are prepared quickly, in just half an hour. It turns out very tasty, odorous, crispy.

We will need:

• 4 large cucumbers;
• 4 large cloves of garlic;
• Large bunch of dill;
• Coffee spoon of ground coriander;
• a teaspoon of salt;
• Dessert spoon of vinegar;
• Half a glass of fragrant sunflower oil.

How to do it quickly:

1. You can pickle in a saucepan, but only a small one. Or in a large bowl with a lid.
2. Washed and dried fruits are cut into quarters. Rinse the greens, let dry on a paper towel, cut not very finely. Crush whole garlic cloves, then finely chop.
3. Put everything you need according to the recipe in a bowl, cover with a lid, shake well several times. We put in the refrigerator. After twenty minutes, mix our snack. After another quarter of an hour, the appetizer is served to the table.

On a note

In this recipe, salt, vinegar, oil can be adjusted to your liking.

Recipe for salted instant cucumbers with boiling water in a saucepan

According to this recipe, lightly salted instant cucumbers in a saucepan are poured with boiling water, so they are prepared in a day.

Have to take:

• cucumbers;
• Dill with seeds;
• Horseradish leaf and root;
• Garlic;
• Cherry and currant leaves;
• Salt - 50 grams per liter of water.

I do not specify the amount of spices. It all depends on the amount of vegetables and the taste of the hostess.

1. The fruits must be washed, cut off the tails. Divide seasonings in half. Half lay out the bottom of the dishes, place the vegetables, on them the second half of the seasonings.
2. We boil water with salt, pour the fruits prepared for salting with it. We place a plate on top, close the lid.
3. After 12 hours, you can try. But again, be guided by your taste. Someone will like it more in a day, and someone in two.

Bon Appetit everyone!

Lightly salted cucumbers in 5 hours

Now I will tell you how to salt lightly salted cucumbers in a saucepan without spending a lot of time on this process.

• A kilogram of cucumbers;
• Dessert spoon of salt;
• dill bush;
• 3 cloves of garlic.

How to make cucumbers quickly:

In the container we put the washed cucumbers without tails, herbs and garlic. Sprinkle vegetables with salt and pour boiling water. After five hours, put the container with the snack in the cold.

As you can see, in this recipe we used a simple salting.

Cucumbers with mustard

We are preparing:

• 2 kilograms of cucumbers;
• Dill bush with seeds;
• A bunch of parsley;
• horseradish leaves;
• cherry leaves;
• currant leaves;
• Hot pepper;
• 7 cloves of garlic;
• 2 liters of water;
• 100 grams of salt;
• 30 grams of sugar;
• A tablespoon of mustard with a mountain.

1. Cucumbers are immersed in water for a couple of hours. We lay out the bottom of the dish with greens, add chopped bitter pepper, garlic. On top of the greens we lay cucumbers with cut tails. Sprinkle mustard on top of vegetables.
2. Pour salt and sugar into hot, boiled water. Mix well. Pour the resulting brine into a container with vegetables.
3. Leave the pickle warm for a few hours. Then we put it in the refrigerator. By the evening cucumbers are ready.

As you can see, the recipe for salted cucumbers is simple, but the cucumbers are crispy and very tasty.

Lightly salted chopped cucumbers in a saucepan in 5 minutes

This lightly salted cucumber recipe can be made in a saucepan in five minutes.

We will need:

• A kilogram of gherkins;
• 6 cloves of garlic;
• A bunch of dill;
• 35 grams of salt;
• Juice of half a small lemon.

We cut the gherkins into four parts, before removing the ponytails. Chop dill and garlic. We put the prepared products in a container, squeeze the garlic there. Sprinkle vegetables with salt, pour over lemon juice. Mix well. We put the container with the snack in the refrigerator. We try chopped gherkins in five minutes.

I hope you enjoy this quick 5 minute recipe and take note of it.

"Barrel" cucumbers - the same taste in a convenient container

Not every housewife has a basement for storing pickles in a barrel or bucket, so pay attention to the recipe for barrel cucumbers in a saucepan.

• 1.5 kilograms of medium-sized cucumbers;
• 60 grams of salt;
• Liter of water;
• 0.5 heads of garlic;
• A small bunch of dill with seeds;
• 5 currant leaves;
• 3 cherry leaves;
• 2 bay leaves;
• Horseradish leaf;
• 6 peppercorns;
• 3 pieces of cloves;
• Coffee spoon of mustard seeds.

We spread the bottom of the dish with washed greens. We also put garlic, cut into two halves, and spices with mustard.

1. We wash the cucumbers well, cut off the tails. Prepared vegetables are laid on top of the greens.
2. We put a bucket of water on the stove, after boiling, add salt, stir well.
3. We cool the filling. We pour cucumbers.
4. We press the vegetables with a plate, put a jar of water on top.

The snack should stand in a cool place for two weeks.

Appetizer with apples

We are preparing:

• 2 kilograms of cucumbers;
• 0.5 kilograms of apples;
• 4 cherry leaves;
• 4 currant leaves;
• 4 peppercorns;
• 10 pieces of cloves;
• Laurel leaf;
• Liter of water;
• 3 dessert spoons of salt.

How to salt in a saucepan:

Cut the apples into quarters and remove the seeds. Trim the stems off the cucumbers. My greens. In a stainless steel pan, alternating, lay out greens, cucumbers, apples, spices. Boil water with salt. Pour cucumbers with hot brine, set the load. After a day, we put the pickle in the cold.

Savory appetizer

Prepared from gherkins using unusual seasonings.

Prepare:

• 5 peas of black and allspice;
• A teaspoon of sugar;
• Sprig of mint;
• Lime;
• A bunch of green dill;
• 1.5 kilograms of gherkins;
• Tablespoon of sea salt.

Peppers are placed in a bag, rolled with a rolling pin to crumbs, mixed with sugar, salt. There we add the zest, removed from the washed and dried lime with a fine grater.

1. Washed gherkins with trimmed tails are cut in half.
2. Mix with prepared spices, chopped herbs, lime juice.
3. We leave in the room for an hour. Then we send it to the refrigerator. After 30 minutes, the snack will be ready.

I advise you to watch the video recipe for cooking cucumbers in a saucepan.

If you want to make pickles, be sure to use the recipes for instant lightly salted cucumbers in a saucepan. Share your favorite recipes with your friends.

How to cook salted crispy cucumbers at home, recipes with photos are told in all the smallest details. If you want to get delicious preparation as quickly as possible, you can simply put the vegetables in a pot or jar, add spices, spices and fragrant herbs, pour brine (boiling or cold as desired) and after 6-8 hours enjoy juicy cucumbers. When the plan is to stock up for the winter as many jars of home canning as possible, you should pay attention to cooking methods that provide for long-term storage. All options are equipped step by step instructions and a photo of the resulting dish. Cooking with such tips at hand is very easy, convenient and pleasant.

How to make salted crispy cucumbers in a jar - a quick recipe with a photo

This is one of the fastest ways to harvest salted crispy cucumbers in a jar. The beauty of this recipe is that vegetable dish can be consumed a day after being placed in brine, and for seaming under a tin cover for the winter.

Essential Ingredients for Cooking Crispy Pickled Cucumbers in a Jar

• cucumbers - 1.8 kg
• garlic - 6 cloves
• dill umbrellas - 4 pcs
• currant leaves - 4 pcs
• parsley sprigs - 6 pcs
• salt - 86 g
• coriander seeds - 20 pcs
• ground black pepper - ½ tsp
• bay leaf - 4 pcs

Step-by-step instructions for the recipe for crispy salted cucumbers cooked in a jar

A simple recipe for salted crispy cucumbers with spices in cold water

Bright, spicy taste and delicate, refined aroma are the main distinctive features salted cucumbers prepared according to this recipe. And they are provided with unsurpassed crunchiness by horseradish sheets, which are part of the vegetable snack in a considerable amount for such a volume.

Essential Ingredients for Easy Crispy Pickled Cucumber Recipe

• cucumbers - 2 kg
• liquid mustard - 2 tbsp
• lemon - 1 pc.
• sugar - 4 tsp
• salt - 2 tsp
• white mustard seeds - 6 pcs
• black peppercorns - 6 pcs
• horseradish leaf - 4 pcs
• water - 1.5 l

Step-by-step instructions for the recipe for making delicious and crispy lightly salted cucumbers

1. Wash the cucumbers, cut off the edges and soak for a couple of hours in ice water.
2. Then take out, dry and cut into rings 1-1.5 centimeters thick.
3. Dissolve salt and sugar in water, pour in the juice squeezed from the lemon, add mustard and mix very well until the components are completely dissolved.
4. Line the bottom of the jar with horseradish leaves, add mustard seeds and peppercorns, put cucumbers very tightly on top and pour cold brine.
5. Cover the container with a lid and refrigerate for one day. After that, the cucumbers will become suitable for use in food.
6. If there is a desire to keep this blank until the cold weather, jars of vegetables will need to be sterilized and rolled up under metal lids.

A detailed recipe for crispy salted instant cucumbers in a saucepan at home

Very quickly and without any effort, you can make crispy salted cucumbers at home in the most ordinary saucepan. According to the information below the recipe, for this you only need to prepare all the components, and then pour them with brine. In a day, the dish will be ready and will be a nice addition to meat, fish, boiled or fried potatoes.

Necessary ingredients for a quick recipe in a pan of crispy lightly salted cucumbers

• cucumbers - 2.5 kg
• salt - 4 tbsp
• peppercorns - 10 pcs
• allspice - 6 pcs
• garlic - 1 head
• dill - 6 umbrellas
• horseradish - 2 sheets
• water - 2 l

Step-by-step instructions on how to make salted crispy cucumbers in a saucepan at home

1. Soak washed cucumbers with cut edges for 2 hours in ice water, then remove and dry.
2. Rinse the greens, chop coarsely and most put on the bottom of an enamel pan.
3. Release the garlic from the husk, divide into cloves, cut each into 2-3 parts and send to the pan to the greens.
4. Arrange the cucumbers on top and cover with the remaining herbs.
5. Heat water over high heat, dissolve salt in it, boil for 5 minutes and cool to room temperature. Pour cucumbers with brine, cover with a wide flat plate, press down with a load and leave for one day. After this time, the vegetables will be well soaked and become suitable for use in food.

The original recipe for salted crispy instant cucumbers with boiling water and rye bread

According to original recipe, cucumbers are guaranteed to retain their crunchiness if you use a horseradish leaf during cooking and pour boiling brine over vegetables. And the speed of impregnation with spices will provide Rye bread, which will need to be put in a container where juicy fruits are located.

Essential Ingredients for Lightly Salted Instant Pot Crispy Cucumbers

• cucumbers - 1 kg
• water - 1 l
• sugar - 2 tbsp
• salt - 3 tbsp
• dill - 6 sprigs
• rye bread - 2 slices
• ground coriander - 1/3 tsp
• black peppercorns - 6 pcs
• horseradish leaves - 2 pcs

Step-by-step instructions on how to quickly pickle cucumbers in boiling water with rye bread

1. Put pre-washed horseradish sheets and spices into a deep saucepan or sudok.
2. Cut off the edges from clean cucumbers and put in a dense layer in a container with spices and herbs.
3. Place sprigs of dill and slices of rye bread neatly wrapped in gauze on top.
4. Bring water to a boil over high heat, add sugar and salt, boil until completely dissolved and pour cucumbers with boiling liquid.
5. Place a load on top and leave for one day at room temperature.
6. Then take out the bread, and send the blank for 2-3 hours in the refrigerator, then serve.

Salted crispy cucumbers for the winter in jars - a recipe with a photo

Crispy lightly salted cucumbers rolled up in jars according to this recipe with a photo will really appeal to those who love spicy canned vegetables. Horseradish root and hot pepper give the dish a special piquant taste, and a combination of three types of leaves provides a bright, memorable flavor to the appetizer.

The necessary ingredients for harvesting crispy salted cucumbers for the winter

• cucumbers - 1 kg
• cherry leaves - 2 pcs
• currant leaves - 4 pcs
• horseradish leaf - 1 pc.
• dill umbrellas - 4 pcs
• horseradish root - 10 g
• red hot pepper - ½ pod
• garlic - 8 cloves
• salt - 50 g

Step-by-step instructions on how to pickle delicious crispy cucumbers in a jar for the winter

1. Wash the cucumbers, cut off the tips and soak for 4-5 hours in cold water.
2. Peel the horseradish root and cut into cubes. Cut off the stalk of bitter pepper, remove the seeds, and chop the flesh into thin rings or half rings.
3. Wash and dry all the greens well, cut the garlic cloves into halves.
4. Put 1/3 of the greens and spices on the bottom of the enameled pan, make a layer of cucumbers, then put the spices and cucumbers again, and cover with the remaining leaves on top.
5. For brine, bring water to a boil, dissolve salt in it and boil for 10 minutes.
6. Pour vegetables with fiery brine, cover with a plate, place a load on top and remove a dark, dry place for souring. Usually one and a half days is enough for this.
7. After the time has elapsed, remove the oppression, and move the vegetables and herbs into pre-prepared sterilized jars.
8. Pour the brine into a saucepan, bring to a boil, remove the resulting foam and boil over low heat for 3-5 minutes.
9. Pour jars with brine, quickly roll up, turn over, and, wrapped in a blanket, cool completely. Before the onset of winter, send conservation to the basement or cellar.

The best recipe for salted crispy cucumbers without vinegar for the winter

Even without adding vinegar, you can cook crispy lightly salted cucumbers for the winter. Reliable preservation of preservation will be ensured by sugar-salt filling, subjected to double boiling. Vegetables cooked according to this recipe will be tender in taste and will not lose their natural juiciness until the harsh, winter cold.

The necessary ingredients for pickling cucumbers for the winter without adding vinegar

• cucumbers - 1.8 kg
• sugar - 2 tbsp
• salt - 2 tbsp
• garlic - 8 cloves
• dill - 1 bunch
• celery leaves - 4 pcs
• currant leaves - 2 pcs
• bay leaf - 2 pcs
• water - 1.5 l

Step-by-step instructions on how to make delicious salted cucumbers without vinegar

1. Wash cucumbers well from dirt and soak in cool water for 3-4 hours. This procedure will help preserve the natural crunchiness of vegetables and give them extra juiciness.
2. Peel the garlic and cut the slices in half.
3. Rinse the dill, blot with a napkin and cut into sprigs.
4. For brine clean water Pour into a saucepan and bring to a boil over medium heat. Pour salt, sugar into the boiling liquid and stir until they are completely dissolved.
5. Put celery, currant and laurel leaves in a clean sterilized jar, add dill sprigs and slices of garlic. Place cucumbers tightly on top, pour boiling brine over and leave to soak overnight.
6. In the morning, pour the brine into a saucepan, boil it again over high heat, pour it back into the jar and quickly roll it under a tin lid. Turn upside down, wrap with a blanket and leave for a day so that the preservation is completely cool. Then clean in the cellar or pantry for winter storage.

Rules healthy eating means to offer cold appetizers before serving the main dishes, which increase appetite and speed up metabolism. One of these snacks can rightfully be called lightly salted instant cucumbers, the recipe of which every culinary specialist should have in his arsenal. Fresh vegetables can be found in the distribution network all year round, and if there are no home-made preparations for the winter, then imported fresh fruits can also be used.

Salting Ingredients

Quick pickling of cucumbers can be done in several ways, which we will be happy to list and briefly outline each technology. You just have to choose a quick recipe for lightly salted cucumbers that suits you.

Before studying the technologies, it should be said that the same ingredients are used for the brine, with which you can vary based on your own taste preferences.

Salt

Salt is used rock, not iodized.

For brine, the proportion is as follows: 1 table is required for 1 liter of water. a spoonful of salt, although some home cooks recommend 2 tablespoons.

It is worth noting that everything is determined by one's own experience. For dry pickling of vegetables - for 1 kg of cucumbers we take about 1 table. a spoonful of rock salt.

Greens and herbs

How to quickly pickle vegetables without the use of special herbs? No way! The standard set is seeds, umbrellas and dill leaves combined with garlic.

But most recipes also contain additional spicy and aromatic herbs, such as tarragon, savory, cilantro, basil, and others. It turns out that greens and parsley stalks should not be put with cucumbers, because then they soften and lose their crunchiness.

In addition to herbs, real salting specialists use plants rich in tannins, such as oak leaves and bark, cherry and currant leaves, horseradish leaves and root.

Such additives prevent lightly salted vegetables from becoming too salty and peroxide, besides, pickles become pleasantly crispy.

Herbs and spices

The most popular spice is garlic. It is cleaned, cut into several pieces and put to vegetables. As the saying goes, “garlic can never be too much” - it gives strength and flavor to lightly salted cucumbers, and not only them!

From spices, bitter and fragrant peppercorns, red hot peppers, bay leaves and cloves are added to pickles. The amount depends on taste preferences.

But remember that too many strong spices destroy the flesh of the fruit and they become soft and over-salted.

Sugar

Sugar speeds up fermentation, but how can you quickly cook lightly salted cucumbers if you do not speed up the fermentation process?

We take a little less salt for sugar: for 1 liter of water - about 1-2 teaspoons. spoons or for 1 kg of fruit - about 1 dessert spoon. But it is also worth saying that you can do without sugar. It's a matter of taste!

*Cook's advice
Cucumbers choose medium and small sizes, maintaining approximately the same size of the fruit so that they are evenly salted. Be sure to cut off the “butt” of the fruits, which will allow them to quickly “salt”.

How to quickly pickle cucumbers

Ingredients

• — 1.5 l + -
• - 2 tsp + -
• - 2 tbsp. l. riding + -
• — how much will go into a 3 liter jar + -
• – 2-3 umbrellas + -
• - 4 cloves + -

Cooking

1. This quick way is that prepared cucumbers, spices and herbs are placed in a 3-liter glass jar and filled with brine.
2. In order for the recipe to quickly make it possible to get a fragrant crispy snack to the table, cucumbers in a jar, the bottom of which is covered with greens, must be laid vertically, covered with sugar and salt on top and poured with boiling water.
3. Leave the glass container at room temperature for active fermentation.

After a day, the snack is ready!

Cook's advice
If you pour plain, purified, but cold water, this increases the salting time of vegetables up to 2-3 days, but in this case, lightly salted cucumbers will become more crispy and fragrant. Choose!

Dry method of salting "in a bag"

This is a very popular method that can please you with ease of preparation and excellent results.

• We put the prepared fruits of the same size in a tight plastic bag, add greens and spices well rubbed between the palms, sprinkle with salt and sugar and tightly tie the bag.
• For 1 kg of cucumbers we take about 1.5 table. tablespoons of rock salt and 1 tsp. Sahara.

• We diligently grind its contents in our hands - for an even distribution of salt, sugar and aromatic herbs.
• We leave it in a warm place (but not in the sun) for a couple of hours, periodically stirring the contents of the package, and then move it to the refrigerator.

After 6-10 hours, salted cucumbers can be served on the table.

How to cook cucumbers in 2 hours

And how to cook salted cucumbers in an hour or 2 hours? Are there such options? Of course have! And they are so easy to prepare that you can treat your family with freshly prepared lightly salted vegetables almost all year round.

It is enough to cut each cucumber into four parts along the fruit and salt it in a dry way (1 tablespoon of salt is required for 1 liter of water).

While you're preparing lunch or dinner, a healthy snack is "suitable." We set the table, serve the main dishes and surprise everyone quick recipe pickles!

Pickled cucumbers in 15 minutes

And how to make salted cucumbers in 15 minutes? And is it possible? Yes! Even a "five-minute" is possible - for the most impatient! We open secrets!

• Wash the vegetables, cut off the ends, and cut each fruit into 4 slices and put in a tight plastic bag. For the recipe you will need 1 kg of cucumbers.
• We mix spicy herbs, finely chopped garlic (6-7 cloves), salt (1.5 tablespoons) and ground black pepper (a pinch), break a few bay leaves and pour cucumbers.
• We tie the bag and carefully grind its contents in our hands. We leave in a warm place.

Tasting in 15 minutes!

Cucumbers "five minutes"

The whole secret of such quick salting is in finely chopped fruits! This method can be called winter, since a greenhouse crop is also suitable for the recipe.

In addition to all standard spices and herbs (and in winter time they can also be dried), we use:

• 700 g cucumbers;
• Vegetable oil - 100 g;
• Salt - 1 tablespoon;
• Glass jar suitable for mixing ingredients.

How to cook cucumbers in 5 minutes

1. We cut the cucumbers into rings about 4 cm wide, and then cut the resulting pieces into strips 1 cm thick.
2. We put all the cuts in a jar, cover it tightly with a lid and begin to shake vigorously for 3-5 minutes.

Ready! In just 5 minutes we get a wonderful snack that leaves no one indifferent. Swept off the plate in the same 5 minutes!

Salted cucumbers in their own juice

This method is not as popular as the more familiar ones, but men are crazy about her! Instead of water for brine, they take strained cucumber juice (without pulp).

Gorgeous lightly salted cucumbers are obtained, and the brine can be used further "as intended"! Is it possible to pour such a tasty treat?

We hope that after studying and trying our quick pickled cucumber recipes, you will add your own zest to each. After all, everything that we cook with passion and imagination cannot be tasteless. Dare!