July is the time when cucumbers are already ripe at dachas in central Russia. Salads, and just crunching a fresh cucumber are, of course, good. But the most important task of cucumbers is completely different - they simply must be eaten lightly salted.
Moreover, it is much easier to prepare lightly salted cucumbers than salted ones for the winter.
Which cucumbers to choose?
Small, strong, thin-skinned, pimply. In the Moscow region, one of the best varieties is Nezhinsky. Of course, they shouldn't be yellow and bitter. Try it - definitely.Cucumbers freshly picked from the garden are best suited for lightly salted vegetables. So if you don’t have your own dacha, it’s better to buy vegetables outside the city.
Important! For lightly salted, unlike salted, you need to take approximately the same cucumbers, then they will be salted evenly. When we pickle cucumbers for the winter, this is not so important, because they remain in brine for a long time.
Which water to choose
Water is one of the most important components of any canning, but for cucumbers it is especially important. It is best to take spring water. In the end, you won’t need much of it: soak the cucumbers and make the brine. For 5 kilograms of vegetables, two five-liter bottles or one bucket are enough.
If spring water is not available, you can use bottled or filtered tap water. Pour it into an enamel bowl, put a silver spoon and something copper on the bottom, close the lid and let it sit for a couple of hours. The metals will slightly improve the taste of the water.
Dishes
You can do it in a glass jar, but it’s more convenient to do it in a saucepan. Enameled, of course. You can also use a ceramic or glass container. It’s easier to put cucumbers in the pan and easier to take them out. Besides, you don’t need to roll it into a jar anyway.
You will also need a lid or a large plate with which you can press the cucumbers inside the pan. And oppressive. You can simply take a jar or other container filled with water.
Soaking is a must
Both to pickle and to prepare lightly salted cucumbers, you need to soak the cucumbers. As they soak, they become crispier and stronger. In 3-4 hours, the cucumbers will become strong and elastic. Even if you have just picked cucumbers from the garden, you still need to soak them.Herbs and spices
Dill, currant leaves and definitely horseradish leaves. Currants add crispness and create aroma, and horseradish, in addition to its unforgettable taste and smell, protects cucumbers from mold. Plus it disinfects.
You can add bay leaves and peppercorns (black, allspice) to the hot brine.
Salt
Not iodized, not marine. Coarse rock salt is better. Do not use small ones for canning; they can cause vegetables to become soft. Usually put 2 tbsp. per liter of water.
What else can you add?
Faithful companions of pickled cucumbers are apples and currants, both black and red. They will add an interesting aroma and subtle sourness. But be careful, as the classic lightly salted taste of cucumbers may change, so you need to add just a little bit of berries and fruits.How much to wait
In hot brine, cucumbers will be ready in a day. With cold - 2-3 days.
How to keep lightly salted cucumbers longer
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 cucumbers remain lightly salted longer.
But they will still gradually turn salty. So it's better to cook little by little. You can add fresh cucumbers to the prepared brine as you eat those in it. New cucumbers will taste a little different, but they will also be salted.
Recipe for lightly salted cucumbers
5 kg cucumbers
7-10 branches of dill with umbrellas
1 head of garlic
30 horseradish leaves
4 tsp allspice corns
2 tsp red peppercorns
Currant leaves
6 tbsp. salt
Step 1. Wash the cucumbers and soak in cold water for 2 hours.
Step 2. Chop the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves whole.
Step 3. 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.
Step 4. 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.
Quick lightly salted cucumbers
Recipe for 2 kg cucumbers
10 black peppercorns
5 allspice peas
1 tsp Sahara
Coarse salt
Bunch of dill stems
Step 1. Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt.
Step 2. Remove the zest from the lemons and add salt and pepper to the mixture. Squeeze juice from lemons.
Step 3. Chop the dill.
Step 4. Wash the cucumbers and soak for 1 hour. Then cut off the tails on both sides.
Step 5. Tap each cucumber lightly with a pestle or the handle of a heavy knife so that the cucumber cracks, then cut each cucumber crosswise into several pieces.
Step 6. Sprinkle the cucumbers with salt and pepper, pour in lemon juice and stir. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. 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.
Cucumbers in a bag
Lightly salted cucumbers in a bag Photo: AiF / Ekaterina Tyunina
Recipe for 1 kg of cucumbers
a small bunch of greens (“umbrellas” of dill, fresh leaves of horseradish, currant, cherry)
3 cloves garlic
1 tbsp. coarse salt
1 tsp. cumin (optional)
A clean plastic bag or plastic container with a tight lid
Step 1. Tear the dill and leaves with your hands and put them in a bag.
Step 2. Cut off the tails of the cucumbers and put them in a bag.
Step 3. Squeeze the garlic through a garlic press (you can chop it with a knife).
Step 4. Mash the cumin seeds in a mortar and pestle or use a rolling pin.
Step 5. 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.
Step 6. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.
Cucumber, without exaggeration, is considered a traditional vegetable in the kitchen of every housewife. Bright green, juicy and crispy, they are good either freshly cut or kept in salty brine with spices. They are called lightly salted cucumbers. They enjoy popular love not only in summer. Skillful housewives have learned to make such preparations for the winter. Lightly salted cucumbers are a popular cold appetizer, also often served with meat and vegetarian menus. At home, preparing lightly salted cucumbers is time-saving, because they are distinguished by a short pickling period. Choose any of the recipes, and in just a few minutes, aromatic lightly salted cucumbers will be ready, which do not lose their taste even in long-term winter supplies. Step-by-step recipes with photos will help you cook both tasty and quickly.
The best recipes with photos
The last notes
kerescan - Jun 17th, 2015
This recipe for pickling cucumbers for the winter is quite easy, it does not require special expenses, but it has its own original features. Master the preparation and guests will beg for the recipe for your lightly salted crispy cucumbers. When you eat it, it seems like they were just brought from the garden and sprinkled with a little salt.
The long-awaited time to harvest the first harvest is coming. The radishes and greens are already ripe, and soon we will be enjoying the first cucumbers. And I don’t know a single person who doesn’t like lightly salted cucumbers. Especially the first ones, long-awaited, crispy and fragrant. It is also remarkable that they take very little time to prepare, and they are salted quite quickly. I hope that you will find your favorite recipe in this collection and share your impressions in the comments.
And if you want to pickle cucumbers for the winter, I recommend excellent and time-tested recipes for crispy canned cucumbers, which I found for myself on the website of my good friend and excellent hostess Margarita
Classic recipe for lightly salted cucumbers
Let's start with the classic and most common recipe, according to which our grandmothers used to pickle cucumbers. Cucumbers can be pickled both in a jar and in a saucepan.
Ingredients:
- fresh cucumbers - 2 kg
- water - 1.5 (up to 2) liters
- currant leaves
- horseradish leaves
- cherry leaves
- dill (umbrellas)
- garlic - 4-5 cloves
2. Dilute salt and water in a separate bowl. For 1 liter of water we need 2 tbsp. l. salt, and for a 3-liter jar you will need about 1.5 liters of brine, although its amount depends on the size of the cucumbers - the smaller the cucumbers, the less brine you need.
3. Pour the resulting brine over the cucumbers in the jar, close the jar with a nylon lid and leave overnight at room temperature. In the morning you can put the jar in the refrigerator, and in the evening you can enjoy crispy lightly salted cucumbers.
Instant pickled cucumbers recipe in a saucepan
An excellent option for those who want to quickly pickle cucumbers. If you pickle the cucumbers in the evening, you can taste them the next morning.
In order for the cucumbers to pickle faster, you need to firstly cut off the ends of the cucumbers on both sides, and secondly, pour hot brine over the cucumbers
Ingredients:
- fresh cucumbers - 1 kg
- water - 1 liter
- salt - 2 tbsp. l. for 1 liter of water
- sugar - 1 tbsp. l.
- horseradish leaves
- dill (umbrellas)
- garlic - 6-7 cloves
- hot peppers
- black peppercorns
- Place greens on the bottom of the pan - horseradish and dill leaves. Chop a couple of hot pepper slices. Cut the garlic cloves in half and place some of them on the bottom of the pan.
2. Place fresh cucumbers on the greens (be sure to trim the ends). Cover the top of the cucumbers with dill and horseradish and add garlic again. Add black peppercorns if desired. By the way, I read in one recipe that black pepper makes cucumbers soft. However, I definitely add pepper and the cucumbers turn out crispy.
3. Dilute salt and sugar in hot boiled water, stir until they are completely dissolved.
4. Fill the cucumbers with the resulting brine and place a few bay leaves on top. Make sure that the brine covers all the cucumbers. Place the pan in a cool place. After the brine has cooled, it is advisable to transfer the pan to the refrigerator.
Lightly salted cucumbers quickly
If guests are on the doorstep and you don’t have enough snacks, it doesn’t matter. There is an excellent and quick recipe for lightly salted cucumbers in a very short time, so that you can make it before the guests arrive. There is no exact quantity in this recipe; we prepare the cucumbers “by eye”. We cook cucumbers without brine.
Ingredients:
- fresh cucumbers
- dill greens
- garlic
- dry chili pepper
- Finely chop the dill and sprinkle it with a little salt so that it soaks in and becomes juicier.
2. Peel a few cloves of garlic.
3. Cut off the ends of the cucumbers on both sides.
4. Cut the cucumbers in half or, if you need a very quick snack, into 4 parts. Place the cucumbers in a salad bowl.
5. Sprinkle each layer of cucumbers randomly with salt, squeeze the garlic passed through a press on top and sprinkle with chopped dill. So we lay all the cucumbers in layers, sprinkling with salt and sprinkling with garlic and dill. If desired, you can add crushed dry hot chili pepper for spiciness.
6. Cover the salad bowl with a lid and shake all the contents thoroughly so that all the ingredients are well mixed. You can serve it immediately, or you can cover it with film and put it in the refrigerator.
Lightly salted cucumbers in a bag quick recipe in 5 minutes
Pickling cucumbers in a bag has recently become very popular because of its simplicity. You can do without a pan or jar, and the cucumbers are pickled immediately in a plastic bag and it only takes 5 minutes.
We will need:
- fresh cucumbers - 1 kg
- dill greens - 1 bunch
- garlic - 1 head
- salt - 1 tbsp. l.
- sugar - 1 tsp.
To keep the cucumbers crispy, soak them in cold water for a couple of hours before pickling. To make cucumbers pickle faster, cut off the ends on both sides.
- Finely chop the dill and chop the garlic cloves as you like.
2. Take the cucumbers out of the water and immediately put them in a plastic bag. It is even advisable to put one bag inside another for safety, in case the brine leaks.
3. Sprinkle salt, sugar, chopped dill and pieces of garlic directly onto the cucumbers. You can put dill umbrellas on top.
4. Seal the bag and shake well to mix all the ingredients. Ready! Place the bag of cucumbers in the refrigerator for 4-5 hours. It is advisable to remove the bag from the refrigerator 1-2 times during this time and shake again.
Fast, convenient, and most importantly delicious!
Recipe for quick preparation of lightly salted cucumbers in a jar
This recipe is one of my favorites, I love its simplicity. Boil water in a kettle in advance. Place currant leaves, dill, and garlic cloves in the bottom of a 3-liter jar. Place the cucumbers tightly into the jar and add 3 tbsp. l. salt heaped and pour hot water from the kettle. All!
Close the jar with a nylon or metal lid and leave to cool overnight. In the morning we put a jar of cucumbers in the refrigerator, and in the evening we taste an excellent snack.
Lightly salted cucumbers with garlic and instant herbs
Another recipe for quick lightly salted cucumbers with several cooking secrets. Watch the video and you will understand everything.
I wish you to enjoy the delicious lightly salted cucumbers that you prepare yourself. Don't forget that summer goes by quickly, enjoy the gifts of summer.
The use of cucumbers as food is mentioned back in biblical times, when they were considered Egyptian, although they first appeared in India.
Today, the world's population enthusiastically prepares lightly salted instant cucumbers, loving their delicate salty-sweet taste and spicy aroma.
We will also learn how to accelerate the pickling of cucumbers, which are served to the table just a few hours after salting.
To successfully prepare lightly salted cucumbers, we adhere to a number of recommendations from experienced housewives:
- Salt the cucumbers with coarse salt: it preserves the elasticity of the fruit.
- We choose small or medium-sized fruits for pickles: yellow, soft and stale fruits are discarded.
Ideally, we pick cucumbers in the morning, soak them after trimming the ends for a couple of hours and immediately add salt.
- Select seasonings for pickling from the following list:
- Currant leaf (disinfects, gives fresh taste)
- Horseradish leaf and root (prevents mold, maintains elasticity and enriches flavor)
- Dill (enriches taste)
- Garlic (disinfects, makes cucumbers spicy)
- Black pepper powder (for spicy taste)
We add other seasonings according to our own taste, the main thing is that they do not interrupt the cucumber smell.
Quick lightly salted cucumbers with garlic and dill
What do they want from lightly salted cucumbers? So that they are ready as soon as possible. To do this, there are several quick salting recipes, thanks to which you can enjoy freshly salted cucumbers on the same day!
What is needed to pickle a three-liter jar of cucumbers:
- Cucumbers - as much as fits in the jar;
- 5 cloves of garlic;
- Several sprigs of dill with umbrellas (if they are not there, dill greens and dry achenes will do);
- 3 tablespoons of coarse salt with a small slide;
- Boiling water.
How to quickly salt cucumbers
Before salting the cucumbers, let’s decide that in this recipe you cannot replace dill with parsley if you want them to remain crunchy and hard. We prepare delicious lightly salted cucumbers that can be eaten the same day, according to the following recipe:
- We wash the fruits and cut off the ends.
- Place dill branches, chopped garlic cloves and cucumbers in a clean jar, and a couple of dill branches on top.
- Add salt, add boiling water and seal with a tight plastic lid. Holding it by the neck, turn the jar back and forth to dissolve the salt.
After cooling, put the lightly salted cucumbers in the refrigerator. We conduct a tasting the same evening. Thanks to a quick recipe for lightly salted cucumbers, you can pickle them at any time of the year.
Lightly salted cucumbers in an hour
Ingredients for quick pickling of cucumbers:
- Cucumbers - 2 kg;
- Black pepper - 10 peas;
- Allspice – 5 peas;
- Sugar – 1 teaspoon;
- Coarse salt;
- Dill branches;
- Lemon - a couple of pieces.
How to quickly salt lightly salted cucumbers according to the recipe
It turns out that there is a salting method in which you can enjoy crisp, lightly salted cucumbers in just a couple of hours!
To please your family with these cucumbers, soak them for an hour in cold water and salt them as follows:
- Crush sugar, peppers and salt (2 tbsp). Add lemon zest, removing it from the lemons.
- Squeeze lemon juice and chop dill branches.
- Cut off the ends of the cucumber and gently hit them with something heavy so that they crack but do not break. Cut them into thin circles.
- Place the cucumbers in a wide bowl, sprinkle with the pepper mixture, pour over the juice and stir. Add a spoonful of salt, add the herbs, mix again and wait an hour, during which we carry out a few more stirs.
We blot the finished cucumbers with paper towels and serve with tender mashed potatoes or young boiled potatoes.
Instant lightly salted cucumbers with apples
To pickle cucumbers you will need the following components:
- Cucumbers - 1 kg;
- Green apples - a couple of pieces;
- Black peppercorns – 10 pcs.;
- Cherry leaf – 3 pcs.;
- Dill and parsley - a bunch each;
- Blackcurrant leaf – 9 pcs.;
- 0.5 heads of garlic;
- Salt.
How to pickle cucumbers with apples
It turns out that lightly salted cucumbers go well with sour apples, which have a refreshing taste and help them pickle faster.
To try a new taste of your favorite cucumbers, salt them according to this recipe:
- We wash the fruits and herbs and cut off the ends of the cucumbers.
- Cut the apples into quarters, leaving the centers.
- Peel the garlic cloves.
- Mix the fruits and herbs into a jar, add black peppercorns.
- Boil water with salt at the rate of 2 tbsp. for 1 liter, and pour the fruits into the jar.
We close the jar with a plastic lid, leave it in the room for 10 hours and taste it. Store leftover pickles in the refrigerator.
As you can see, quick-cooking lightly salted cucumbers can be eaten on the same day. Try all the recipes to diversify your diet with a new amazingly tasty cucumber dish and show what a skillful housewife you are!
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Content
The difference between lightly salted cucumbers and salted ones is that they can be prepared much faster and with less salt. The minimum amount for 1 liter of water and 2 kg of vegetables is 1 tbsp. l. with a slide, maximum - 2 tbsp. l. Soy sauce, sugar and vinegar are sometimes used for marinade.
Recipe for crispy lightly salted cucumbers with cold water
- Time: 3 days.
- Number of servings: 5 persons.
- Difficulty: easy.
This is the easiest pickling recipe, but it will take longer. Water can be used both regular and mineral. The finished snack can be stored in the refrigerator for 3-4 months.
Ingredients:
- garlic – 1 head;
- cucumbers – 1 kg;
- salt – 2 tbsp. l.;
- mineral or cold boiled water – 1 l;
- dill - 1 bunch.
Cooking method:
- Dissolve salt in water.
- Wash and dry the dill, chop finely.
- Peel the garlic, cut each clove in half.
- Place half the dill and garlic in liter jars.
- Next, pack the vegetables tightly. First cut off the ends and pierce them several times with a fork.
- Sprinkle the remaining garlic and dill on top, pour brine to the neck.
- Keep at room temperature for 3 days.
Recipe with boiling water
- Time: 12 o'clock.
- Number of servings: 4 persons.
- Difficulty: easy.
Instant lightly salted cucumbers require hot brine. If you make a snack in the morning, then by evening you can already try it. Vegetables are kept in cold brine for 2-3 days.
Ingredients:
- oak leaves – 4-5 pcs.;
- cherry or currant leaves - 4-5 pcs.;
- dill umbrellas – 4-5 pcs.;
- black peppercorns - to taste;
- cucumbers – 1.5 kg;
- water – 1.5 l;
- salt – 1 tbsp. l. with a slide.
Cooking method:
- Boil water, add salt, stir.
- Leave the brine to cool for 3-5 minutes.
- Place the vegetables in jars, add water, and seal with lids.
- Leave for 6-8 hours, preferably overnight.
Lightly salted cucumbers in a jar
- Time: 3 days.
- Number of servings: 4 persons.
- Difficulty: medium.
For an appetizer for this recipe, it is better not to use salad cucumbers. Ideal fruits for pickling: not bitter, slightly pimply, as in the photo. For a more original taste, you can use red capsicum.
Ingredients:
- rock salt – 1 tbsp. l.;
- cucumbers – 1 kg;
- dill with umbrellas – 1 bunch;
- horseradish and currant leaves – 4-5 pcs.;
- water – 1 l;
- garlic - 4 heads.
Cooking method:
- Soak vegetables in cold water for 2 hours.
- Peel the garlic, rinse the dill and leaves, place most of it on the bottom of the jar.
- Trim the tails of the cucumbers and place the vegetables in a jar.
- Place the remaining herbs and garlic on top.
- Dissolve salt in water, pour brine over cucumbers.
- Leave for 2 days.
- Then drain the brine, pour boiling water over everything, cover with a lid.
- Wrap it up, leave it for 15 minutes, then drain the water and repeat the procedure again.
- Boil the brine one last time, then pour it into a jar and immediately roll it up.
- Turn upside down and leave until completely cool.
- Cucumbers are crispy and lightly salted; they can be stored until late spring.
Pickling with garlic
- Time: 1 day.
- Number of servings: 5 persons.
- Difficulty: easy.
The crispiest and most delicious cucumbers are obtained when they are cooked in spring water. A popular variety for snacks is Nezhinsky. You should store it in the refrigerator for no more than 5 days, because then the vegetables become too salty.
Ingredients:
- horseradish leaves – 4-5 pcs.;
- fresh cucumbers – 2 kg;
- garlic – 16 cloves;
- dill – 2 bunches;
- coriander – 2 tsp;
- water – 3 l;
- salt – 3 tbsp. l.
Cooking method:
- Soak the vegetables in cold water for a couple of hours.
- Dissolve 1 tbsp in one liter of water. l. salt, boil.
- Place a few horseradish leaves, a couple of sprigs of dill, and garlic on the bottom of another pan.
- Next add the washed vegetables.
- Place the remaining dill on top and sprinkle with coriander.
- Pour in the hot brine and press down with a plate.
- Leave for a day at room temperature.
Cucumbers in mineral water
- Time: 1 day.
- Number of servings: 4 persons.
- Difficulty: easy.
Brine for lightly salted cucumbers based on mineral water makes them crispier and richer. In addition, since vegetables are not poured with boiling water, they retain most of their beneficial properties.
Ingredients:
- mineral water with gas – 1 l;
- medium-sized cucumbers – 1 kg;
- granulated sugar – 1 tsp;
- sea salt – 2 tbsp. l. with a slide;
- dill stems and caps - to your taste;
- garlic – 5 cloves;
- coriander seeds – 1 dessert spoon.
Cooking method:
- If the vegetables are large, then cut them into several pieces. Cut off the ends of each cucumber.
- Cut the dill into stems and greens, leaving the umbrella intact.
- Crush the coriander in a mortar and peel the garlic.
- Place half of the spices prepared for the marinade at the bottom of the jars.
- Next, pack the cucumbers tightly. Scatter the remaining dill and garlic on top.
- Dissolve sugar, salt in mineral water, add coriander.
- Pour the brine into jars, cover with a lid, and leave for a couple of hours.
- Next, put the pickling in the refrigerator for 6-8 hours.
Instant recipe with sugar in a bag
- Time: 6 hours.
- Number of servings: 5 persons.
- Difficulty: easy.
The lightly salted appetizer according to this recipe has a spicy, sweetish taste. The fruits need to be small so that they fit into the bag. Suitable spices for this dish include horseradish, parsley, and dill.
Ingredients:
- sugar – 1 tsp;
- cucumbers – 1 kg;
- salt – 1 tbsp. l.;
- garlic – 1 head;
- dill with umbrellas – 1 bunch.
Cooking method:
- Soak cucumbers in water for 2 hours.
- Finely chop the garlic and dill.
- Remove the cucumbers from the water, trim off the ends, and place in a bag.
- Add sugar, salt, chopped garlic and dill.
- Leave in the refrigerator for 2 hours, then remove, shake vigorously and put back for another 3-4 hours.
Pickling with lime and mint
- Time: 50 minutes.
- Number of servings: 5 persons.
- Difficulty: easy.
This recipe makes a refreshing snack. Preparing lightly salted cucumbers will only take half an hour. Instead of peppercorns, you can use ground pepper, but it is less rich and aromatic.
Ingredients:
- allspice – 3 peas;
- lime – 3 pcs.;
- mint – 4 sprigs;
- cucumbers – 1.5 kg;
- black pepper – 4 peas;
- salt – 2 tbsp. l.;
- sugar – 1 tsp;
- dill - 1 bunch.
Cooking method:
- Wash the vegetables, trim the ends on both sides, cut each lengthwise into 2-4 pieces.
- Wash and dry the lime, grate its zest, and pound in a mortar and mortar together with pepper.
- Squeeze the juice from the remaining citrus fruits, finely chop the dill and mint.
- Place the fruits in a bowl, sprinkle with spices, salt, pour over the juice, mix gently, and leave for half an hour.
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