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

Interesting recipes lightly salted cucumbers so many. In this article I have given just a few of them. I will try in the near future, if possible, to write another article about lightly salted cucumbers.

Menu:

1. 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!

1. Lightly salted cucumbers with garlic and instant herbs

Ingredients:

For 3 liter jar:

• Cucumbers - about 1.5 kg.
• Horseradish leaf
• Currant leaves - 2-3 pcs.
• Cherry leaves - 2-3 pcs.
• Hot pepper to 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 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. Fill with brine, close the lid, leave the pan to stand at room temperature and wait 6-8 hours until they are salted. 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 pickled cucumbers instant cooking ready. Boil the potatoes and crunch them to your health.

Bon appetit!

1. 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 put large quantity ingredients you love, 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 quickly 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 with 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 cucumbers in cold water for a few 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; in addition, 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. Who loves at all lightly salted cucumbers, it will be perfect for that. 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 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 peppers, 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.

The summer season is ahead and it’s nice to have a quick recipe for making lightly 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 with boiled potatoes, their spicy taste will great addition to almost any occasion. How nice it is to snack on a crispy cucumber! Be sure to try it. Lightly salted cucumbers are very tasty and easy, because preparation does not take much time. Recipes delicious cucumbers a lot: these are lightly salted cucumbers in a bag, classic quick lightly salted cucumbers, lightly salted cucumbers with apples, quick lightly salted cucumbers. Your eyes are wide open and your mouth is watering! Let's figure out how to quickly prepare lightly salted cucumbers. It's simple if you know some tricks. Also for you are six quick recipes for lightly salted cucumbers.

Lightly salted cucumbers - how to choose

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

Lightly salted cucumbers - what kind of water to fill with

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

Lightly salted cucumbers - in which container to lightly salt

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

Lightly salted cucumbers - how to soak

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

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

Lightly salted cucumbers - how much salt to add

Whatever recipe for lightly salted cucumbers you take, remember that for preparing cucumbers you can only use rock salt. Iodized and sea ​​salt unsuitable. Use coarse rock salt as fine rock salt can make the vegetables soft. For optimal salting of cucumbers, it is recommended to put 2 tablespoons of salt per liter of water.

Lightly salted cucumbers - what spices and herbs to put in

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

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

Lightly salted cucumbers - how much to salt

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

How to preserve lightly salted cucumbers

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

• after the brine has cooled and the cucumbers have stood for 4-5 hours, it is better to put them in the refrigerator - in the cold the fermentation process slows down and the cucumbers remain lightly salted longer;
• cook little by little - just add fresh cucumbers to the prepared brine as you eat those in it.

Recipes for lightly salted cucumbers

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

A simple recipe for lightly salted cucumbers

For salting you will need:
5 kg of cucumbers, 7-10 branches of dill with umbrellas, 1 head of garlic, 30 horseradish leaves, 4 tsp. allspice peas, 2 tsp. red peppercorns, currant leaves, 6 tbsp. salt

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

Recipe for quick lightly salted cucumbers

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

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

Recipe for lightly salted cucumbers in package No. 1

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

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

Recipe for lightly salted cucumbers in package No. 2

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

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

Recipe for crispy lightly salted cucumbers with apples

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

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

Quick pickled cucumbers

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

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

Lightly salted cucumbers in mineral water

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

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

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Lightly salted cucumbers are prepared at home with hot or cold brine, and they gain their unique crispy taste in the refrigerator.

• Cucumbers – 1600 g
• Garlic - 4 cloves
• Brine - 1 l
• Horseradish leaves - 3 pcs.
• Dill umbrellas - 2 pcs.
• Cherry leaves - 10 pcs.
• Coriander grains - 0.5 tsp.
• Black peppercorns - 10 peas
• Allspice peas - 2 peas

• Water - 1 l
• Sugar - 1 tsp.
• Salt - 2 tbsp. l.

Sort the cucumbers and wash them well. Pour clean cucumbers drinking water and leave for 4-6 hours. Thanks to this procedure, the cucumbers will absorb the missing moisture and will be stronger, crispier and juicier.

Cut off the tails of the cucumbers.

You can leave the cucumbers whole, in which case their cooking time may increase slightly.

Divide the additives (cherry and horseradish leaves, dill umbrellas, garlic) and spices into 2 parts. Place one part on the bottom of the jar. Garlic can be peeled.

Then place the cucumbers tightly.

Cover the top of the cucumbers with the remaining additives and spices.

P.S.: It’s best not to put cucumbers in the jar all the way to the top.

In a separate container, combine salt, sugar and boiled water.

Stir the brine until the sugar and salt are completely dissolved.

Pour brine over cucumbers.

If you want to speed up the cooking process of cucumbers, it is best to pour hot brine over them. You can pierce each cucumber through with a knitting needle.

If lightly salted cucumbers are not in a hurry, then it is best to fill them with cooled brine and do not cut off their tails.

Cover the jar with a lid. The lid should not tightly close the jar, so it is best to use glass or metal lid. You can loosely wrap the jar with foil.

We put the jar in a tray, in case some brine leaks out of it during the fermentation process.

Leave the cucumbers at room temperature for 24-72 hours. Cooking time will depend on the temperature in the room, as well as on the cooking method you choose.

When the cucumbers change color and the brine in the jar becomes cloudy, they should be covered with a nylon lid and put in the refrigerator. If this is not done, they may become acidic.

Serve the prepared lightly salted cucumbers on the table.

Recipe 2: lightly salted cucumbers with horseradish (step-by-step photos)

• Cucumbers - 2-3 Kilograms
• Garlic - 5-6 cloves
• Horseradish (root) - 1-2 pieces
• Horseradish (leaves) - 2-3 pieces
• Dill (branches) - 2-3 pieces
• Salt (coarse) - 2 tbsp. spoons
• Water - 1 Liter

Wash the cucumbers, trim the ends, place in a bowl and pour cold water. Leave for two hours.

Peel the horseradish root and garlic, rinse the dill branches and horseradish leaves. Chop the garlic and horseradish into small pieces.

At the bottom of the pan or jar in which we will pickle the cucumbers, place some of the prepared garlic, horseradish and dill. Place one layer of cucumbers on top, then repeat the procedure. In this way we lay out all the cucumbers, alternating them with herbs and garlic.

Prepare a brine from water and salt. Take enough water to completely cover the cucumbers. The proportion is two tablespoons of salt per liter of water. Pour brine over cucumbers. About the water. Cucumbers can be filled with hot or cold brine. Fill it hot and you will get lightly salted cucumbers within 24 hours. Cold brine will extend the process for three days.

We “cover” the cucumbers with horseradish leaves, a plate and weight. Leave for a day to a week (depending on the selected brine temperature). Bon appetit!

Recipe 3: crispy lightly salted cucumbers from the refrigerator

• Fresh cucumbers – 1.5–2 kg

Seasoning in a jar (based on one three-liter jar):

• Currant leaves – 5–6 pieces
• Horseradish leaves – 2–3 pieces
• Dill – 20 g
• Garlic – 1 head
• Oak bark – 50 g
• Salt – 2 tbsp.
• Water – 1–2 liters

We thoroughly wash the horseradish and currant leaves under water. Wash cucumbers and dill. Place the cucumbers in cold water and leave for 5 minutes. Peel the garlic and cut the cloves into lengthwise slices. Finely chop horseradish and currant leaves, dill, add oak bark. Oak bark can be bought at a pharmacy and it gives cucumbers such an aroma and taste that you cannot distinguish them from real ones barrel cucumbers.

Mix the prepared spices and divide into 3 equal parts.

We take a three-liter jar, wash it with soda and put the first part of the spices on the bottom.

We cut off the ends of the cucumbers on both sides and place the first layer very tightly and vertically in the jar.

Place the second part of the spices on the first layer of cucumbers.

Next, place the maximum number of cucumbers very tightly and pour a third of the spices on top.

Prepare the brine. Take 1.5 - 2 liters cold water and dissolve 2 tablespoons of salt in it.

Pour brine over cucumbers.

Cover with a lid, but not tightly, so that the jar is covered and the cucumbers “breathe.”

Place in a cool place (you can put it in the refrigerator, but then the process will take longer). About the 3rd day, lightly salted cucumbers are ready. They have a milky foam on top. Now they can be tightly closed with a lid and placed in the refrigerator.

Recipe 4: lightly salted cucumbers at home

• 2 kg cucumbers
• bunch of dill with inflorescences
• horseradish leaves
• garlic
• sugar

Wash the cucumbers and cut off the ends. Cut the pepper into rings, if using.

Place dill and horseradish leaves at the bottom of the jar (leave one leaf), crush. Put garlic and pepper there.

Horseradish gives cucumbers crunchiness, so if you like softer cucumbers, you can add less horseradish.

Place cucumbers in a jar. It’s better to lay them vertically - more will fit this way. The photo shows that I didn't do it quite right.

Then prepare the brine. For 1 liter of water add 2 spoons of sugar and 1 spoon of salt. Some people like it “saltier” - you can put one and a half tablespoons of salt per liter.

The brine can be cold or hot. If you pour hot brine over cucumbers, they cook faster, but can greatly change their color (they will become the same color as salted ones). If the brine with the “hot” option becomes very cloudy after half a day, this is normal.

Fill the cucumbers with brine. Cover the tops of the cucumbers with the remaining horseradish leaf.

We close the jar with a lid and put it away somewhere for a day if we use hot brine, or for a couple of days if it’s cold, so as not to be tempted ahead of time...

Recipe 5, step by step: lightly salted cucumbers with garlic

• small cucumbers – 1 kg;
• dill umbrellas – 2 pcs.;
• garlic – 1-2 cloves;
• sweet bell pepper – 1 small pod;
• cherry leaves – 2-3 pcs.;
• black currant leaves – 1-2 pcs.;
• horseradish leaves – 1 pc. small size or half medium;
• water – 500 ml;
• coriander seeds – 1 tsp;
• salt – 2-2.5 tbsp. l.

To make lightly salted cucumbers more crunchy, soak them in cold water overnight or at least 3 hours. Then even vegetables that have begun to wither will acquire their original crispness. For pickling in this way, it is advisable to use small cucumbers so that cold brine penetrated faster into the middle of the vegetable and gave it its taste. If you have large cucumbers, cut them into “barrels”, dividing them crosswise into several parts.

Cut off the ends of washed cucumbers.

Wash the bell pepper, cut into several pieces, remove the core. If a few pepper seeds get into the brine, it's okay.

Prepare a container for pickling. It may be glass or plastic jar or even a saucepan. Place bell pepper, leaves, peeled garlic, coriander seeds and dill umbrellas on the bottom of a clean bowl. Unfortunately, I didn't have fresh leaves cherries, currants and horseradish, so I used them as a seasoning.

Place the cucumbers tightly on top so that there is as little space between them as possible.

Dissolve salt in cold drinking water. There is no need to boil the brine; cold liquid is used to prepare lightly salted cucumbers according to this recipe, so they remain so crispy and tasty.

Pour the brine into the jars. Leave the container with cucumbers at room temperature for 2-3 days. And then you can take the first sample. Store the prepared cucumbers in the refrigerator in a hermetically sealed container.

This is how you can easily and relatively quickly prepare lightly salted cucumbers at home, crispy, with cold brine. This appetizer “scatters” in one or two minutes. Tested more than once.

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. Instant lightly salted cucumbers with garlic and herbs:

Using any of these recipes, the very next day you can enjoy extremely tasty 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 invigorated with very 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 with slightly hot water or place a wet and cold towel underneath).

We don’t need to roll lightly salted cucumbers, since our task today is not to pickle them for the winter, but to make them lightly salted for immediate consumption. 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 a larger number of 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.

Stir the salt in cold water 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 be an excellent 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 a 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 few pickled cucumbers - for mineral water with gases. And that too 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:

1. 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 the recipes for quick preparation of 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!