Lightly salted cucumbers are truly old Russian a traditional dish. At every holiday, in almost every salad, for the first and second, in every meaningful recipe you can discover these wonderful vegetables.
The housewives have tried so many things, so many experiments and so many recipes that there is not enough paper to write everything down. You need to focus on the most popular and tried and tested methods.
Most often, I am interested in making the cucumbers not only tasty and lightly salted, but also strong and crispy. If you follow all the salting rules and follow the recipes, then everything will work out.
On the menu today. Lightly salted cucumbers with garlic and herbs instant cooking:
Using any of these recipes, the very next day you can enjoy unusually delicious lightly salted cucumbers- everyone at home will be stunned!
Instant lightly salted cucumbers with garlic and herbs in a jar: a classic recipe
This traditional recipe in the bank. Previously, they only cooked in it. Not everyone thought of the package. But there were jars a dime a dozen - all the canning, pickling and salting was done only in them.
According to this classic recipe You can prepare lightly salted cucumbers very quickly. And not necessarily in the summer, but also in the winter (there is a lot of this stuff in stores now). Well, in the summer - they are their own, and therefore tastier! Prepared in 15-20 minutes. And after 2 days you can already eat these impeccable salty fruits.
Today we will prepare 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, matching the proportions.
Ingredients
- Cucumbers – half a kilogram (a little less, a little more – it doesn’t matter),
- Garlic – 3-4 cloves,
- Greens - a couple of leaves of currant, cherry,
- 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 fruits and dry them. Trim the ends. If the vegetables are a little “tired”, then they should be greatly invigorated. cold water. Let them stay in it for a while. Large fruits should be cut into halves or quarters.
The greens can be whole (or, as I do, lightly chopped - so they juice faster give) place on the bottom of the jar.
Next, peel the garlic cloves and cut into slices. Place it in a jar. Pepper too.
And on top of this green-garlic “carpet” you place our cucumbers.
It's time to prepare the brine. 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 the jar with vegetables. (To prevent the jar from cracking, you need to scald it slightly hot water or place a wet and cold towel underneath).
Roll up lightly salted cucumbers we don’t need to, since our task today is not to pickle them for the winter, but to make them lightly salted for consumption right away. So, cover the top with gauze and place it in a cool, dark place.
After 2 days (I try it the next day), lightly salted cucumbers with garlic and instant herbs are ready for testing.
Eat as is or with a side dish – country-style potatoes are just right.
There is another way to pickle cucumbers in a jar - using the dry method (here it is clear that without water). Simply put all the ingredients, only crushed, into a 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 .
Instant lightly salted cucumbers with garlic and herbs in a bag: a quick recipe in 5 minutes
Quick recipe in 5 minutes This recipe is similar to the previous one in a jar 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, you need to divide each vegetable into large quantity parts. So that they can all salt evenly.
I do it differently and save the cucumbers whole.
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 fruits and dry. Remove the “butts” and pierce each one in several places with a fork. This way they will absorb salt and dry marinade faster.
Finely chop all the greens and garlic.
Place all products in a bag and shake thoroughly.
Tie the bag and place it in another bag to prevent any leaks.
Shake the bag periodically for 3 hours. Lightly salted cucumbers are ready.
And if, as I said above, the vegetables are cut into 8-10 slices, our dish will be prepared in just 5 minutes.
Now watch the video recipe:
Lightly salted cucumbers in a bag in 2 hours
Lightly salted cucumbers with garlic and herbs for instant cooking in a pan: cold pickling method
With this recipe, the cucumbers turn out strong - they keep their shape, are crispy and very tasty.
Compound
- Fresh cucumbers – 6-7 pieces,
- Garlic – 3 cloves,
- Greens (2 leaves each of blackcurrant, cherry, 2 dill tops),
- Rock salt – 3 tablespoons,
- Clean cold water - about a liter, a little less,
- Granulated sugar – 1 teaspoon.
Recipe
First of all, prepare the vegetables - wash and wipe. Cut off the ends.
Place the green leaves, dill and finely chopped garlic on the bottom of the pan. It is better to leave one third of these products for later.
Place the cucumbers and the remaining third on top.
IN cold water Stir the salt until 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 pickling You can salt not only in a saucepan, but also in a jar or even in wooden tubs.
These pickled fruits will become great addition and even an ingredient in delicious dishes:
All higher specified recipes with brine would just fit this theme. You can use both hot way pickled and cold.
The only difference is that when using hot brine and using sterile jars, you can store this type of vegetables for a long time. Usually they are prepared for the winter.
And with cold brine, you can eat it almost the next day. But it’s still better to wait and keep the fetus in the solution for at least 3 days, for best salting. This makes them crispy and incredibly tasty.
The cooking process boils down to one thing: a certain amount of salt is dissolved in water proportionally, seasonings and herbs are added. So for 3 liter jar 3 tablespoons of salt is enough. And don't overdo it with spices.
The vegetables are loosely placed in the jar and filled with prepared brine.
Lightly salted cucumbers with garlic and herbs, instant cooking with boiling water
This method of pickling cucumbers soaks them evenly and efficiently. Crispy vegetables are ready in 2-3 days.
Ingredients
- Cucumbers – 1 kilo,
- Garlic – 1 small bulb,
- Greens – cherry and horseradish leaves (2-3 pieces each),
- A pair of dill umbrellas,
- Salt – 2 table. spoons,
- Sugar - half the table. spoons,
- Peppercorns – 4-5 peas,
- Water - liter.
How to cook with boiling water
I recommend fresh fruits. Soak vegetables just picked from the bush in a bowl of water. To get stronger and keep their shape. Then we delete “Butts”.
Tear the green leaves with your hands and place them on the bottom. There are also peppercorns and finely chopped garlic.
Now carefully fold the vegetables. We don't press each other too hard.
Now prepare the marinade (brine - as you like). Boil clean water in a saucepan and add salt and sugar. Let's cook for 5 minutes and quickly pour in our “early ripening”.
We close and put away until “good times”. After 2-3 days we try and treat all household members.
Lightly salted cucumbers with garlic and herbs in instant mineral water
Another interesting recipe for lightly pickled cucumbers is made with sparkling mineral water. And this is also a quick way. And the fruits turn out 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,
- Mineralka (mineral sparkling water) – 1.5 liters.
Recipe with mineral water
Just like in other recipes, we cook the vegetables first. We clean, wash, cut off the ends.
Place all the greens down into the pickling container. Fruits on top.
Mix salt in a glass of mineral water and pour. If the mineral water is already salty, then add less salt.
Close and leave to soak for one or two days.
By the way, I have verified delicious recipes other vegetables:
- Bell pepper lecho - Finger licking good - 11 honey recipes
Lightly salted cucumbers with garlic and instant herbs with tomatoes
And now we’ll add a little twist - we’ll add tomatoes to our main products. Let it all go summer vegetables they are salted in one “batch”. For one thing, let’s check what lightly salted tomatoes taste like.
There are also several manufacturing options: dry in a bag and with brine in a jar. Only for cooking in a bag we need small tomatoes – the “Cherry” variety, so that they can be salted faster. When used in a jar, ordinary greenhouse varieties are sufficient. The difference is that the fruits are not large in size.
Ingredients for the recipe in the package
- 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 everyone.
Dry salting
We take cucumbers that are not large, preferably small ones. Everything is clear with tomatoes - much smaller than Cherry.
Finely chop the greens and garlic and place them in a bag with vegetables. Salt and sugar and pepper. Shake it about fifteen times and put it in the refrigerator for a while.
The next day, if it’s really unbearable, then after 20 minutes, or better yet for a day - open the bag and try - or rather, enjoy the crispy lightly salted cucumbers and strong tomatoes.
And here is the video:
I got another one for you wonderful recipe few pickled cucumbers - Hungarian style with vinegar. I myself drink the brine resulting from the fermentation process just like that - I like it just like that - slightly spicy.
Ingredients
- Small cucumbers
- Horseradish is the root
- Dill,
- Rye bread - a piece,
- Salt,
- Vinegar.
How to cook lightly salted cucumbers in Hungarian style
Wash and dry the vegetables. Trim the ends and cut the fruits lengthwise. This way they will pickle faster.
Finely chop the dill and horseradish root.
Place the cucumbers in a jar, sprinkling them with horseradish and dill. Top piece rye bread. And for the bread, 5 drops of table vinegar.
Prepare the brine in the proportion of 1 liter - 1 tablespoon of salt.
Pour the brine into a jar and cover with a saucer on top. Place in a warm, dry place.
The next day you will notice that our pickle has darkened. But don't be alarmed - everything is fine. It will lighten up by the third day. Then our pickling will be finally ready. It's time to try!
Now a video recipe for pickling from Soviet times, when only the Hungarian version was sold:
And that's not all instant recipes lightly salted cucumbers. If you add at least one more ingredient to each of them, you get a different taste, a different sensation.
Or you can make crispy cucumbers with vodka, honey, spicy ones, with mustard, with olive oil, with apple and others...
Everything depends on your imagination and capabilities.
Bon appetit!
Lightly salted cucumbers have always been best snack. Remember the movies. In all of them they either snack or snort cucumbers. And if you can still hear them crunching, then you can start drooling.
But besides being used as a snack, they are good at the table with potatoes, especially young ones, as well as in salads, such as. And the smell of herbs and spices emanating from them is simply dizzying. It’s hard to even imagine that we once didn’t have cucumbers.
Of course it was a very long time ago. Thanks to India, where, according to assumptions, cucumbers grew wild at the foot of the Himalayas. Or rather, they not only grew, but are still growing. Moreover, some breeds of cucumbers are not edible because of their bitterness. We probably come across their relatives sometimes.
Now we are glad that many of their varieties and varieties are now growing here. And no matter what varieties you have, you can still cook them lightly salted, which we will consider in this article.
How to make lightly salted cucumbers at home
There are a lot of interesting recipes for lightly salted cucumbers. In this article I have given just a few of them. I will try in the near future, if possible, to write another article specifically about lightly salted cucumbers.
Menu:
Lightly salted cucumbers in a bag with garlic and bay leaf
Ingredients:
- Fresh cucumbers - 1.2 kg.
- Dill - 1 bunch
- Garlic – 3 – 4 cloves
- Coriander seeds - 1 tsp.
- Bay leaf - 1 pc.
- Salt (preferably coarse) - 1 tbsp.
- Sugar - 0.5 tsp.
- The tip of a hot red pepper
Preparation:
1. The cucumbers that we will pickle must be fresh, not limp. Wash the cucumbers and cut off their ends on both sides.
2. If we pickle cucumbers in this form, they will be ready in about 12 hours. If we want to start trying them earlier, we can cut them into smaller pieces.
3. Let's cut them in half. Transfer the cucumbers into a plastic bag.
4. Chop the dill sprigs not very finely; the dill stems can be chopped smaller. We send chopped dill to the cucumbers.
5. Prepare spices. Add half a teaspoon of sugar to the salt. Let's crush the coriander a little in a mortar, not pound it into dust, but crush it and also add it to the salt. Grind the bay leaf in your hands and add it to the spices.
6. Cut the garlic into large slices and put it in a bag with the cucumbers. Cut a small piece of hot pepper into several small slices and add to the bag with the cucumbers. Add hot pepper as desired. Especially if it is very hot.
7. Lastly, pour salt and spices into the bag with cucumbers.
8. Close the bag, if there is a lock, or tie it. Shake everything well so that all the ingredients are mixed.
9. Leave the bag of cucumbers on the table for 30 minutes. And after 30 minutes, place the bag in the refrigerator.
10. The bag should be in the refrigerator for 3-4 hours. After three hours you can take a sample. Place a few cucumbers on a plate and cut them. There are no white stripes inside, which means that the cucumbers are well salted.
The cucumbers turned out crispy, very aromatic, lightly salted. These cucumbers can be prepared very quickly for any table.
If you know you'll have guests over for lunch, you can quickly prepare the cucumbers in a bag in the morning and put them in the refrigerator. By lunchtime they will be lightly salted and ready to eat.
But if you leave the cucumbers in the bag overnight, then in the morning they will already be salted. Although also very tasty.
Our lightly salted cucumbers in a bag are ready and tested. Delicious, aromatic. Well, try yours.
Bon appetit!
Lightly salted cucumbers with garlic and instant herbs
Ingredients:
For a 3 liter jar:
- Cucumbers - about 1.5 kg.
- Horseradish leaf
- Currant leaves - 2-3 pcs.
- Cherry leaves - 2-3 pcs.
- Hot peppers taste
- Garlic - 4-5 cloves
For filling:
- For 1 liter of water - 1 tablespoon with a heap of salt
Preparation:
1. Wash the cucumbers and cut off the ends on both sides. Taste the cucumbers, especially if you bought them, you know if they are bitter. Because if you pickle bitter ones, then lightly salted ones will be bitter.
2. Place the cucumbers in a saucepan or in a 3-liter glass jar. Take a saucepan made of stainless steel or enameled. On average, about 1.5 kg fits in a 3-liter jar. cucumbers Well, check for yourself how much will fit in your pan and take the amount of ingredients accordingly.
3. In a saucepan with the cucumbers, cut the garlic into large slices and add it there cherry leaves and currant leaves.
4. We cut off only the stalks from the horseradish and send it to the cucumbers, because all the power lies in them. Since we are making cucumbers for short-term storage, horseradish can be omitted if desired.
5. And of course, we put in dill and petioles, and umbrellas, and greens, in general, we don’t throw away anything from the dill. Cut it all up so that it fits in the pan.
6. You can pickle hot or cold. Using the hot method, the cucumbers will be ready faster. This is how we usually salt it.
7. Make the fill. For every liter of water you need to add a heaped tablespoon of salt. Add salt and bring water to a boil.
8. Pour in the brine. The brine should cover the cucumbers and spices completely. If a liter of water is not enough for you, prepare more brine.
9. That's it. Pour in brine, close the lid, leave the pan at room temperature and wait 6-8 hours for them to salt. Then we put the pan in the refrigerator so that the cucumbers cool down and can be served.
Such cucumbers, if left for a long time, will become salty, not lightly salted. But we don’t keep them for long. Everything gets eaten quickly.
10. Take cucumbers out of the refrigerator
11. Place on a plate.
12. Cut them, see how evenly they are salted and try them.
Our instant lightly salted cucumbers are ready. Boil the potatoes and crunch them to your health.
Bon appetit!
Recipe for crispy lightly salted cucumbers
Ingredients:
- Fresh cucumbers (not very large) - 1 kg.
- Sparkling mineral water – 1 liter
- Garlic - 1 head
- Dill - 1 bunch
- Salt - 30-40 g.
- Horseradish leaf and root - optional
- Currant leaf - 10 pcs.
Preparation:
1. Pour half a liter of mineral water into a separate bowl, pour salt into it and stir until the salt dissolves as much as possible. For now we set it aside.
2. All greens used should be washed well; it is not necessary to dry them.
3. Coarsely chop half a bunch of dill into the bottom of the pan, tear half the currant leaves with your hands and also tear half the horseradish leaves.
4. Cut half of the cooked garlic into large circles and add horseradish root here.
5. We cut off the ends of well-washed cucumbers on both sides and place them in a pan on a lining of our spices.
If you have cucumbers from the garden, you can pickle them immediately, after washing them, of course. Well, if your cucumbers have already become a little limp, you need to wash them and put them in cold water for half an hour so that later they become crispy.
6. Place the cucumbers as close to each other as possible. Slice and place all the remaining spices on top. First, chop the remaining garlic, then trim the horseradish root. Tear currant leaves and horseradish leaves. Chop the garlic on top.
You can add more ingredients you like, such as garlic. But there is no great need for this. It is indicated here optimal quantity ingredients.
7. Now fill everything mineral water. First, the one that was mixed with salt. Then add another half liter of mineral water.
8. Water should completely cover the surface of the cucumbers.
9. Shake the saucepan a little from side to side so that the water penetrates everywhere, cover it with an inverted plate and place a weight on top. We put out a carafe of water.
10. After 12 hours, the cucumbers will be ready. Then we put them in the refrigerator for a couple of hours, the weight can now be removed so that they cool. They taste much better cold.
Crispy lightly salted cucumbers are ready.
What beauty and aroma.
Bon appetit!
A long time ago, our grandfathers, great-grandfathers, grandmothers, and great-grandmothers saved the harvest by canning or pickling it.
Lightly salted cucumbers have been around since then. It seems to me that you are also familiar with the situation when there is a lot of harvest and you don’t know what to do with it. As always, methods of pickling, preservation, or simply freezing come to our aid. Cucumbers lightly salted recipe crispy instant meals have always been, are and will be. They have always been a part Slavic cuisine. But sometimes they are salted for too long, for example three or four days. Well, we really want to try them as soon as possible. Or have potatoes and lightly salted cucumbers for dinner with your family. So what to do? I'll give you a few recipes. One of them is also on our website - Pickling cucumbers without sterilization.
Recipe 1. Lightly salted crispy cucumbers, quick recipe
- Cucumbers - kilogram,
- garlic - one head,
- dill - 1 bunch,
- currant leaves - 9-15 leaves,
- peppercorns (black).
- 2st. spoons of salt,
- Mineral water- 1 l.
Preparation:
Pre-cut the cucumbers on one side and the other. Place 3-5 currant leaves, a third of dill, 2-3 cloves of garlic and a few black peppercorns at the bottom of the container. Then put half of the cucumbers into the pan. Cover them with 3-5 currant leaves, 2-3 cloves of garlic, a few black peppercorns and half of the remaining dill. Add the remaining cucumbers, also covering them with 2-3 cloves of garlic, 3-5 currant leaves, a few black peppercorns and the remaining dill. Mix mineral water with salt. Mix well and pour into the pan with cucumbers. Mineral water promotes quick pickling of cucumbers. Cover with a small plate so that not a single cucumber floats to the surface. And tomorrow everything will be ready.
Recipe 2. Five-minute recipe (Spicy)
- Cucumbers - 1 kilogram,
- garlic - 2 cloves,
- salt - one tbsp. l. (with a slide),
- black pepper,
- red pepper,
- dill - 3 sprigs.
Preparation:
Wash the cucumbers first with a brush, since the peel absorbs too many toxins and dirt. Trim on one and the other side. Cut into four pieces. We put it in a bag, this way the cucumbers pickle faster. Then chop the garlic into small pieces and chop the dill. Put it in a bag. Add red and black pepper to taste, it all depends on how spicy you like it. We put 1 tbsp. l. (heaped) salt.
We tie the package. The main thing is that the bag is loose so that the cucumbers can be shaken. Shake and leave for ten minutes.
Recipe 3. Recipe for lightly salted cucumbers with bay leaves
- Cucumbers-0.5 kg,
- dill,
- garlic - 3-4 cloves,
- bay leaves - 2-3 pcs.,
- salt - 2 tsp,
- sugar-2 tsp,
- hot water - 1 cup.
Preparation:
Cut the cucumbers into four parts and place them in a container. Finely chop the dill and place it in a container with cucumbers. Place bay leaves in a cup of hot water (for one minute). Chop the garlic and add it along with the bay leaf to the container with the cucumbers. Salt, sugar. Mix and place in a bag (without holes). Tie and leave for an hour, shaking the bag every 20 minutes.
Recipe 4. Recipe for crispy lightly salted cucumbers
- Cucumbers - 2 kg,
- dill,
- garlic - 1 head,
- 2 tbsp. salt (without a slide).
Preparation:
Soak the cucumbers in water for 1-2 hours (preferably cold). Coarsely chop the dill and garlic and pour into a container with the cucumbers. Add salt, cover the container with a lid and mix well. Leave it on the table for a day.
Recipe 5. Instant lightly salted cucumbers
- Cucumbers - 2 kg,
- 1 head of garlic,
- horseradish leaves - 5-6 pcs.,
- cherry leaves - 5-6 pcs.,
- dill,
- salt - 2-3 tbsp. l.,
- mineral water (highly carbonated) - 1.5 l,
- black peppercorns.
Preparation:
Cut the leaves of horseradish, cherries and dill. Divide into three equal parts. Add the third part to the bottom of a three-liter jar. Add 6-7 cloves of garlic. Place half of the cucumbers vertically into the jar. Add 2-3 tbsp. l salt and fill with mineral water. Cover the top with some horseradish leaves, cherries and dill. Place the remaining cucumbers and cover with the remaining herbs. Add 1 tbsp. l salt. Fill with mineral water. Cover with a lid. Place for a day in a dark and cool place, but not in the refrigerator.
Recipe 6. Lightly salted crispy cucumbers
- Cucumbers - 2 kg,
- horseradish root - 4 pcs. medium size,
- garlic - 7 cloves,
- currant leaves - 15 pcs,
- dill - 3 sprigs.
- Water (for a three-liter bottle) - 1.5 l,
- salt-2 tbsp. l. with a slide.
Boil water and add 2 tbsp. l. salt and stir well.
Place currant leaves, dill and half of finely chopped horseradish into a pre-prepared jar. Add 3-4 cloves of garlic. Pack the cucumbers tightly into the jar, add the remaining garlic and horseradish root. Pour the marinade into a jar and cover nylon cover. After 24 hours at room temperature everything will be ready.
Recipe 7. Lightly salted cucumbers for the winter
- Cucumbers - 1.5 kg,
- cherry leaves - 3-4 pcs.,
- currant leaves - 4-5 pcs.,
- horseradish - 2 roots,
- garlic - 2-3 heads,
- dill - 3-4 umbrellas,
- celery - 2 sprigs,
- black peppercorns - 6-7 pcs.
Soak the cucumbers in cold water for several hours. After soaking, cut the cucumbers on both sides. Peel the horseradish and garlic. Place half the cherry leaves, currant leaves, half the celery, half the dill, garlic and horseradish and 6-7 black peppercorns on the bottom of the jar. Place half of the cucumbers in the jar. Add all the remaining greens on top of the cucumbers. Place the remaining cucumbers in the jar. Fill with brine. Cover with a lid. Cucumbers are pickled for two days.
Recipe 8. Instant lightly salted crispy cucumbers
- Cucumbers - 1 kg,
- currant leaves,
- dill (fresh or old umbrella),
- garlic - 2-3 cloves,
- cherry leaves,
- horseradish leaves.
Boil water, dissolve salt in it and cool or take cold boiled water and immediately dissolve.
Preparation:
Wash the greens thoroughly. Leave the cucumbers in cold water for a couple of hours. to make them crispier. Place half of the greens on the bottom of the pan; you can even take the leaves with twigs. Chop the garlic there too. We place the cucumbers, pre-cut on both sides (so that they can quickly become lightly salted; besides, it is believed that the tips contain the most nitrates). To pickle, cucumbers must be placed vertically, this way they will become lightly salted better and faster. It is better to take cucumbers of the same size, so they will be salted at the same time. Pour brine over the cucumbers; it is better to strain the brine, as sometimes there are small pebbles in the salt. If there is not enough liquid, just dilute more. Cover the tops of the cucumbers with the remaining herbs. We tear the cucumbers on top with a clean towel and leave them on the table until the evening. In the evening, cover with a lid and put in the refrigerator. And remember what less cucumbers, the faster they salt. For example, if you take cucumbers measuring 10 cm, they will be ready within 24 hours. If you like very lightly salted cucumbers, this will be perfect for you. If you want the cucumbers to be more salted, it may be better if they sit a little longer. As you eat lightly salted cucumbers, you can add fresh ones to this brine; you won’t be able to use the brine endlessly, but you can for up to two weeks. Then you will need to make a fresh one. Cucumbers should be stored in the refrigerator and not overcooked, otherwise they will turn from lightly salted to highly salted.
Recipe 9. Instant lightly salted crispy cucumbers
Ingredients (recipe for a three-liter jar):
- Cucumbers - 2 kg,
- cherry leaves (can be currants) - 5-6 pcs.,
- bay leaves - 3-4 pcs.,
- garlic (preferably young) - 1 head,
- black peppercorns - 6-7 pcs.,
- black hot pepper- 2 pcs.,
- horseradish leaves - 2 pcs.,
- salt - 2 tbsp. l. (with a slide),
- mineral water (highly carbonated) - 1.5 l.
For 1.5 liters of mineral water put 2 tbsp. l. salt, always with a slide. Stir well.
First, let's prepare the cucumbers, trim them on both sides and CUT (do not cut) in the middle. We put either cherry leaves or currant leaves on the bottom of the jar. We put 3-4 bay leaves. Coarsely chop the garlic and add to the jar. Add black hot pepper; for those people who have stomach problems or small children, this is not recommended. Add 6-7 black peppercorns. We also put one leaf of horseradish on the bottom (the second one will be on top), coarsely chopped dill. Place the cucumbers tightly. Place a horseradish leaf and dill on top. Fill with mineral water and salt. Cover with gauze and leave at room temperature for a day. After this, they can be eaten, but it is advisable to cover them with a nylon lid and put them in the refrigerator.
Date of publication: 09/24/2017
I already gave recipes for lightly salted cucumbers a little earlier. And since there are countless such recipes, I promised that I would return to lightly salted cucumbers. I keep my promise and assure you that these recipes are no worse, and some may like them even more than the previous ones.
You eat crispy lightly salted cucumbers, but your drool still accumulates, it’s so delicious. And the smell of brine cannot be described. He alone is appetizing. Much depends on your spices that you put in for pickling.
I try to experiment. I’ll add some leaves, then others. Then I’ll put another pepper, not peas, but hot capsicum or a mixture of peppers. Or some other spices. Therefore, I advise you, first make it according to the recipe, and then experiment with what you like.
How to make lightly salted cucumbers. Recipes for lightly salted cucumbers with spices
Here we will look at very interesting recipes lightly salted cucumbers and each is good in its own way. Be careful with hot peppers, especially if children will eat the cucumbers. Please note that if the cucumbers sit longer than the specified time, they will become saltier.
So go ahead! Good luck to everyone!
1. Recipe for lightly salted cucumbers with garlic, pepper and cloves
Ingredients:
For 3 cans of 1 l:
- Cucumbers – 1.8 kg
- Dill – 3 sprigs
- Garlic – 9 teeth.
- Salt – 4 tbsp.
- Water – 2l.
- Currant leaf – 6 pcs.
- Peppercorns – 8-10 pcs.
- Cloves – 4 pcs.
Preparation:
1. Rinse the cucumbers and let dry. Try to choose cucumbers of the same size. To avoid spoiling the pickling, try the cucumbers to see if they are bitter. Because even after salting they will taste bitter. Don't be sorry, replace them.
2. Wash the jars well and dry them. Place dill, garlic cloves and currant leaves on the bottom of the jar.
3. Place the cucumbers, or rather place them in jars very tightly to each other.
4. Prepare the brine. Pour water into the pan. Add Bay leaf, peppercorns, cloves. Add salt. For one liter of water you need 2 tablespoons of salt. Stir, put on fire and bring to a boil.
5. Pour boiling water over the cucumbers in the jars. The jars must be full.
6. Close the jars with lids and leave at room temperature for 1 day.
7. A day has passed. Open the jar and take out the cucumbers to try. What a aroma... wow..
8. Cut, perfectly salted. Delicious, crispy. We put the remaining cucumbers in the refrigerator. They taste even better cold.
Bon appetit
2. Recipe for lightly salted cucumbers in a bag with hot pepper and mustard
Ingredients:
- Medium cucumbers - 1 kg.
- Garlic - 1/2 head
- Hot pepper - 1/2 pcs.
- Bunch of dill - 1
- Bunch of parsley - 1
- Dry mustard - 1/2 tsp.
- Pepper sweet pea- 5-6 pcs.
- Salt - 1 tbsp. (without top)
- Sugar - 1 tbsp.
- Wine vinegar or 6% - 2 tbsp.
Preparation:
1. Wash the cucumbers, put them in a bowl and fill them with very cold water. You can add ice to the water. Leave the cucumbers soaked for 2-4 hours. Better at 4. Then the cucumbers will be very crispy.
2. Cut off the ends of the cucumbers on both sides and cut the cucumbers lengthwise into 4 parts. If the cucumbers are small, you can only cut them into 2 parts.
3. Place dill umbrellas in a regular plastic bag. If you have currant, cherry or horseradish leaves, then they will also be good to add to the dill.
Check the package before storing to ensure it is intact. Place only leaves, without stems, especially dry dill, so as not to make holes in the bag.
4. Place the chopped cucumbers in a bag.
5. Chop fresh herbs. First, we cut off the stems, put them together with the greens and chop it all, not finely, but not very coarsely.
6. Place the chopped greens into the bag. Squeeze out some of the garlic here, about 3 cloves.
7. Finely chop the remaining garlic and also put it in a bag.
8. Cut the hot pepper into small circles. Don't let your guard down. Hot peppers can be very hot. Add pepper to taste.
9. We also put the pepper in the bag.
10. Add mustard, peppercorns, salt and sugar to the bag. Do not use extra salt, it is very fine and not suitable for pickling.
11. At the end you can add vinegar or replace it with ordinary table vinegar 6% vinegar. This is not necessary, but many people like marinade with sourness.
Let's start salting
12. We tie the bag at the very top so that there is room to mix the cucumbers. Now mix everything thoroughly, shaking the bag so that all the products and spices are distributed evenly.
Don't be lazy. Mix thoroughly. The taste of each cucumber depends on this.
13. Place the bag of cucumbers in a bowl (just in case it breaks and starts leaking) and let stand for 30 minutes at room temperature. After half an hour we put it in the refrigerator. After 2 hours, the cucumbers are ready and ready to eat.
Here we have disagreements in our family. I like the cucumbers to stand overnight, but my wife, on the contrary, so that they are semi-fresh, i.e. after 2 hours in the refrigerator.
14. This time I won, we take the cucumbers out of the refrigerator in the morning. Look how much juice the cucumbers gave in the bag.
15. Cut the bag and put the cucumbers in a cup. What an aroma wafted throughout the kitchen.
16. The cucumbers are completely salted or, if with vinegar, then marinated.
17. Let's try. They crunch so hard that it hurts your ears.
Try it too.
Bon appetit!
3. Recipe for crispy lightly salted cucumbers in a 3-liter jar
Ingredients:
For a 3 liter jar
- Cucumbers - about 2 kg.
- Salt - 2 tablespoons
- Sugar - 1 teaspoon
- Peppercorns
- Garlic - 1 head
- Horseradish, currant, cherry leaves
Preparation:
1. We will pickle cucumbers in a 3-liter jar. So first we’ll prepare the jar. It's easier than making jam. The jar should be washed with baking soda with hot water and rinsed with cold water.
2. Prepare the brine. Pour one and a half liters of water into a small saucepan. A 3-liter jar filled with cucumbers holds just one and a half liters. Add 2 tablespoons of salt and a teaspoon of sugar. Mix everything, cover with a lid, put on the stove and leave for the water to boil.
3. To the bottom three-liter jar We put the horseradish leaves, break the dill umbrellas along with the hard stems so that they fit and also put them in the jar. We also add currant and cherry leaves.
4. Take black peppercorns. Cut the garlic cloves in half and put them in a jar together with the peppercorns.
5. The ends of washed cucumbers need to be trimmed on both sides. After this, put the cucumbers in a jar. When half the jar has been placed, we put all the spices on top again. Horseradish leaf, currant leaves, cherry leaves. Be sure to add dill, garlic, and peppercorns again.
6. Place the cucumbers on top of the spices until the jar is filled to the top. And again we put all the spices on top. All leaves, dill, remaining garlic and pepper.
7. Our brine is boiling. We turned off the stove, removed the brine from the burner and let it sit for 5 minutes to cool a little. Do not pour boiling water over cucumbers.
8. We begin to pour the brine into the jar. Fill the jar full so that the brine covers the cucumbers completely. Fill it in and immediately close the lid.
9. Leave the jar on the table for a day so that it cools completely. After a day, put the jar in the refrigerator.
Lightly salted cucumbers They are considered the number one snack in the summer and this is not surprising, because what could be better than crispy pickles with a spicy aroma to accompany them with butter or cracklings. Lightly salted cucumbers are considered a traditional dish of Russian cuisine; however, cucumbers have been pickled for a long time in Belarus, Ukraine, Moldova and many other countries, in particular in China.
The classic recipe for lightly salted cucumbers involves pouring cucumbers and herbs with cold brine, followed by infusing them for several days in a warm place. This method of short-term pickling of cucumbers is called cold. In addition, there are other methods of salting - hot and dry. The hot method, as you may have guessed, differs from the cold method in the temperature of the brine, namely in that it must be hot.
The dry method of preparing lightly salted vegetables has become especially popular in recent years. Its essence lies in marinating, most often, sliced cucumbers in their own juice along with salt, spices and herbs. As a result of this salting, you can prepare lightly salted cucumbers quickly in a saucepan or in a package in just 1 hour. Agree that this is very convenient if you can’t bear to enjoy delicious cucumbers.
Regardless of which recipe you use to prepare this appetizer, remember that the cucumbers must be very fresh – firm and juicy. Of course, ideally these are cucumbers that have just been picked. But don't be upset if you don't have any. Sluggish cucumbers can also be “reanimated”. Just fill them with cold water and leave for 5-4 hours. During this time, they will be saturated with moisture and become juicy and elastic.
As for the size of cucumbers, for pickling them in a jar it is best to take cucumbers at the gherkin stage or no longer than 10 cm. If you have large cucumbers, then Instant lightly salted cucumbers in a saucepan- This is what you need. They are ideal for dry pickling, which we mentioned above. Well, now let's get straight to the recipes.
Quickly pickled cucumbers: the best recipes
Pickled cucumbers ( cold method)
Ingredients:
- cucumbers - 1.5 - 2 kg;
- garlic - 3 cloves;
- pepper (sweet) - 2 pcs.;
- old dill – 0.1 kg;
- cherry leaves - 5-6 pcs.;
- currant leaves - 4-5 pcs.;
- salt - 4 tbsp. l.;
- water - 1 l.
Wash small cucumbers well under water. If they have a bitter skin, then fill them with cold water and leave to soak for 6 hours. Peel the garlic and then cut it into small slices. Then wash the green leaves, dill and Bell pepper(You don’t have to remove the seeds from the pepper). Prepare a container in advance where your cucumbers will be pickled. Take glass jars or a deep bowl.
Place bell peppers, spices and garlic at the bottom of this container. Place the cucumbers in such a way that there are no large spaces between them. Place garlic, spices and pepper on top. Then make the brine and pour it over the cucumbers. Cucumbers should be completely in brine. In order for lightly salted cucumbers to cook quickly, you need to leave them for a day in a warm room, since in the cold they will cook much longer.
Now let's look at how to cook lightly salted cucumbers - quick cooking recipe in a saucepan.
Lightly salted cucumbers in a saucepan - recipe
Ingredients:
- Cucumbers – 1 kg.,
- Young dill - a small bunch,
- Garlic – 5-6 cloves,
- Rock salt – 1 tbsp. spoon.
Cut the cucumbers into slices or thin strips. You can also use a vegetable peeler to cut them into thin long slices. Pass the garlic through a press. Chop the dill with a knife. Place cucumbers in a saucepan, add garlic and dill. Add salt. After this, mix the cucumbers thoroughly with your hands. Cover the pan with a lid. Place in the refrigerator for 1 hour.
Lightly salted cucumbers - a quick recipe in a saucepan, which you will now recognize, is also called Korean or Chinese. Cucumbers according to this recipe are spicy, crispy and with oriental aroma, due to the use of sesame oil and soy sauce.
Pickled cucumbers in Chinese style - recipe
Ingredients:
- Cucumbers – 1 kg,
- Soy sauce – 100 ml.,
- Sesame oil – 3 tbsp. spoons,
- Sesame grains – 1 teaspoon,
- Hot chili pepper – 1 pc.,
- Garlic - 1 head.
Cut the washed cucumbers lengthwise into 4 pieces. Place them in a saucepan. Mix in a separate bowl soy sauce, Sesame oil, sesame seeds. Chop the hot pepper into small cubes. Peel and then finely chop the garlic. Add pepper and garlic to the sauce. Mix the marinade and pour it over the cucumbers. Cover the pan with a lid and shake. Place the cucumbers to marinate in the refrigerator for one hour. Lightly salted cucumbers are eaten in Chinese style using wooden chopsticks.
Quick lightly salted cucumbers in a bag - recipe
Ingredients:
- cucumbers – 2 kg;
- salt – 2 tbsp;
- fresh dill;
- garlic – 1 pc.;
- vegetable oil – 6 tbsp;
- vinegar – 4 tbsp;
- spices to taste.
This is probably one of the fastest ways to prepare lightly salted cucumbers. For this salting method, you need a medium-sized plastic bag. First, wash the cucumbers well under water. If the peel is bitter, then you can peel it off and lightly salted cucumbers will become even more tender. IN in this case, cucumbers must be cut, because this is the key to quickly pickling them. After this, finely chop the dill and garlic.
Add garlic, dill, salt to the cucumbers and pour in vinegar. Add vegetable oil as well. To mix everything well, place the spiced cucumbers in a bag and shake vigorously. Place the bag in the refrigerator. Our beautiful Instant lightly salted cucumbers in a bag will be ready in 2 hours, and lightly salted taste They will have it in 20 minutes.
Spicy lightly salted cucumbers with carrots - recipe
Ingredients:
- cucumbers – 1 kg;
- garlic – 1 clove;
- carrots – 300 g;
- sugar – 60 g;
- salt – 1 tbsp;
- red pepper – 0.5 tsp;
- vinegar – 50 ml;
- vegetable oil– 60 ml.
Cucumbers can be pickled not only on their own, but also with different vegetables such as zucchini, carrots, onions, eggplants, or fruits and berries (apples are often used). In this case, the cucumbers will be marinated with carrots and red pepper, which will make them even spicier and tasty.
Rinse the cucumbers thoroughly in cold water and cut off the ends on both sides. Then cut them into at least 8 pieces lengthwise. Peel the carrots and grate on a coarse grater. Mix with cucumbers. Press the garlic onto the cucumbers. Then add salt, sugar and pepper. Next, pour in the vegetable oil and then the vinegar. Mix the cucumbers with the dressing thoroughly, place them in jars and close the lids.
Leave the lightly salted cucumbers for about 1 hour in a warm room, and then put them in the refrigerator. Lightly salted cucumbers are ready.
Lightly salted cucumbers quickly (hot method)
Ingredients:
- cucumbers – 1 kg;
- garlic – 3 cloves;
- currant and cherry leaves;
- dill (umbrellas);
- salt - 1 tbsp. for 1 liter of water.
This method of preparing lightly salted cucumbers is practically no different from classic preparation lightly salted cucumbers, the only difference is that our cucumbers will be poured with boiling water. It is this moment that will speed up the salting process. Rinse the cucumbers under cold running water.
To make them even crispier, you can soak them in water for a couple of hours. Wash the greens well. Peel the garlic. To the bottom glass jar lay half of the greens for pickling, then tightly place cucumbers on top and garlic on them. Place the rest of the greens on top. Boil water, then dilute salt in it and pour the brine over the cucumbers. Leave them for a day in a warm place. This is how you can quickly and easily get delicious lightly salted instant cucumbers.
Quick lightly salted cucumbers in 5 minutes
Ingredients:
- cucumbers – 800 g;
- vegetable oil – 0.1 l.
- salt – 1 tbsp.
The incredible speed of cooking these cucumbers is achieved due to their fine cutting. Because for this recipe You can also use greenhouse cucumbers, it is also called winter recipe. Wash the cucumbers well under water. Cut off their ends and carefully cut them into rings (the width of the rings is about 4-5 cm), and then cut these rings into thin strips (about 1 cm thick).
Place the cucumber strips in a bowl, sprinkle with salt, and then pour in the vegetable oil. Mix cucumbers with marinade. Place them in a jar, close the lid tightly and shake vigorously for 5 minutes. And now our quick-cooking lightly salted cucumbers are ready. In just 5 minutes you can get such an amazing snack that will simply not leave anyone indifferent.
Ingredients:
- cucumbers – 3 kg;
- garlic – 4 cloves;
- vinegar (9%) – 2 tbsp;
- black pepper (peas) – 2 tsp;
- water – 1 l.;
- salt – 2 tbsp;
- sugar – 1 tsp;
Consider an incredibly simple quick pickled cucumber recipe. Rinse the cucumbers well under water. Cut the ends off both sides of the cucumber. Pierce the cucumbers in several places with a knife to help them marinate better. Peel the garlic and chop it small pieces. Take a jar where you will put the cucumbers. Wash it well with soda. Next, place the cucumbers in it and sprinkle with garlic and pepper. Then you need to make the brine.
Consider a quick recipe for lightly salted cucumbers. It will take very little time and tomorrow you will be able to enjoy delicious cucumbers. First you need to prepare the cucumbers for pickling, that is, wash them well, cut off the “butt” on both sides and pierce each cucumber in the middle with a knife. Next, start preparing the brine. Add salt to the water. Let the brine boil for 3-4 minutes.
After this, finely chop the garlic. Rinse the greens. To make our lightly salted instant cucumbers more crunchy, you need to put greens (currant, horseradish, oak leaves) in a jar. Place the cucumbers tightly in the jar and add some greens on top. In order for them to be ready tomorrow, fill them with hot brine. Jars of lightly salted cucumbers should be kept warm for at least 5-7 hours. The very next day, drain the brine before the cucumbers absorb a lot of salt. Instant lightly salted cucumbers ready.
Quick recipe for lightly salted cucumbers
Ingredients:
- cucumbers – 2 kg;
- coarse salt– 3 tbsp;
- water – 2 l.;
- dill – 1 bunch;
- garlic – 5 cloves;
- hot pepper - to taste;
- currant leaves, horseradish
- mustard seeds – 3 tbsp.
Wash the cucumbers thoroughly. Take a basin or large bowl, place the cucumbers there and fill them with water so that they are completely submerged. Let them sit for a couple of hours. Once the time is up, drain the water and trim the ends of the cucumbers. Next, put the water to boil. Place green leaves (currants, horseradish) at the bottom of the vessel where the water is boiling. Next, place the cucumbers in a separate bowl, sprinkle them with pre-chopped garlic and dill.
You can simply put the whole pepper on top of the cucumbers. Sprinkle with mustard seeds. Add salt to boiling water and stir. Next, remove the brine from the heat and let it cool. Pour warm brine over the cucumbers and place a horseradish leaf on top. Once the cucumbers have cooled completely, place them in the refrigerator. According to this recipe, lightly salted cucumbers will be ready on the second day.
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