Lightly salted cucumbers are one of the main dishes on our table in the summer.
Classic, quick, spicy, with apples, mustard, chili and even ginger - choose recipes to suit your taste!
How to pickle cucumbers: 7 main rules
1. Choose small cucumbers of the same size with thin skin and pimples - these are the ones that are most suitable for pickling.
2. If the cucumbers have wilted a little, soak them in cold water (with the addition of ice) for about 2 hours.
3. To make cucumbers cook faster, be sure to cut off the ends or make slits.
4. To make the cucumbers crispy, do not compact them too tightly.
5. For more uniform salting, it is better to place cucumbers vertically in a container.
6. It is better to take regular coarse stone salt. Iodized salt is not suitable as it can soften the skin.
7. Lightly salted cucumbers should be stored in the cold for 2-3 days.
Quick lightly salted cucumbers in a bag
This recipe will come in handy precisely when lightly salted cucumbers need to be prepared urgently.
Ingredients:
1 kg cucumbers
5–10 cloves of garlic
1 bunch of fresh dill
1 tbsp. level spoon of salt
How to cook quick lightly salted cucumbers in a bag:
1. Wash the cucumbers thoroughly and cut off the stems.
2. Place the cucumbers in a clean food bag.
3. Add garlic cloves cut lengthwise.
4. Place finely chopped dill and salt in a bag.
5. Tie the bag tightly and shake well so that the herbs, salt and garlic are distributed evenly.
6. Leave the cucumbers in the refrigerator for 30 minutes to 5 hours. The package needs to be shaken periodically.
Watch the exclusive recipe of the incomparable Lara Katsova!
Fragrant lightly salted cucumbers in hot brine
This method of pickling cucumbers will undoubtedly appeal to lovers of spicy but delicate appetizers.
Ingredients:
1.5 kg fresh cucumbers
10–12 cloves of garlic
4 horseradish leaves
7–10 currant leaves
1 small bunch of dill
2 liters of water
4 tbsp. level spoons of salt
1 tbsp. spoon of allspice (it is better to use a mixture of peppers)
2 teaspoons clove buds
4–5 bay leaves
How to cook fragrant lightly salted cucumbers in hot brine:
1. Wash the cucumbers and cut off the ends, cut the garlic cloves lengthwise, thoroughly wash the horseradish leaves, currants and dill.
2. Place half of the horseradish and currant leaves on the bottom of a clean pan.
3. Place the cucumbers, sprinkling them with chopped dill and garlic.
4. Pour water into a separate pan, add salt, pepper, cloves, bay leaf. Bring to a boil and remove from heat.
5. Pour brine over the cucumbers and cover with a lid.
6. When cool, put in the refrigerator.
7. After 24 hours, the fragrant lightly salted cucumbers are ready.
Lightly salted cucumbers with mustard and chili
Thrill-seekers will appreciate these lightly salted cucumbers. And don’t forget to take them with you to the outdoors for barbecue or grilled sausages!
Ingredients:
1 kg fresh cucumbers
8–10 cloves of garlic
1–2 peppers
1 small bunch of dill
1 teaspoon coriander seeds
1 teaspoon cumin
1 liter of water
1 tbsp. level spoon of salt
1 teaspoon mustard powder
2 teaspoons vinegar 9%
How to cook lightly salted cucumbers with mustard and chili:
1. Wash the cucumbers and cut off the ends, cut each clove of garlic lengthwise, cut the chili into rings.
2. Place the cucumbers in a clean saucepan or jar, topping them with dill, garlic, chili pepper, coriander and cumin.
3. Add salt to the water, boil, remove from heat and stir mustard powder and vinegar.
4. Pour the resulting brine over the cucumbers, cool and place in the refrigerator for 1–2 days, covered.
Lightly salted cucumbers with apples
Incomparable recipe! Apples make an excellent snack, and cucumbers are imbued with characteristic apple notes. Just what you need for a salad, as a snack, or just to crunch on a warm summer evening while chatting in a summerhouse.
Ingredients:
2 kg cucumbers
4 large sour green apples
4 horseradish leaves
6–8 currant leaves
1 bunch of dill
8–10 cloves of garlic
1 liter of water
2 tbsp. spoon of salt
How to cook lightly salted cucumbers with apples:
1. Cut off the ends of the cucumbers, cut the apples into quarters, removing the core.
2. Place the cucumbers and apples in a clean saucepan or jar, topping with horseradish and currant leaves, dill and garlic.
3. Add salt to water, boil and pour into cucumbers.
4. Cool and put in the refrigerator for 1 day.
Lightly salted cucumbers with ginger
Ingredients:
5–6 large cucumbers
2–3 cm of ginger root
1 teaspoon salt
3–4 teaspoons sugar
1 tbsp. spoon of vinegar 9% *
* It is better to add salt, sugar, and vinegar based on your taste. You can introduce seasonings into cucumbers gradually, tasting the brine.
How to cook lightly salted cucumbers with ginger:
1. Cut the cucumbers into circles or long strips using a vegetable peeler. You can also use curly knives for slicing. If you don't want to make a salad, cut the ends off the cucumbers or cut them in half lengthwise.
2. Grate the ginger root on a fine grater.
3. Combine cucumbers with ginger, add salt, sugar, vinegar and mix.
4. Transfer to a clean food bag and leave in the refrigerator for 1 to 10 hours.
Greetings, dear friends! Summer is in full swing outside, and it's time to prepare crispy lightly salted cucumbers. During the cucumber season, I cook crispy lightly salted cucumbers several times in a saucepan with cold water, as an addition to fried potatoes with chanterelles, baked new potatoes, or potato sorcerers with minced meat.
I got the recipe for lightly salted cucumbers in a saucepan from my grandmother - she knows exactly how to pickle lightly salted cucumbers in a saucepan, and has been using this method for decades.
The most important thing in preparing lightly salted cucumbers is not to miss that very intermediate moment of lightly salted cucumbers. When the skin of the cucumbers has already been salted and begins to take on an olive color, while the center remains sweet and crispy. I think real gourmets will understand me. Therefore, it is most convenient to cook lightly salted cucumbers in a saucepan in order to take a sample in time.
Ingredients:
- 1 kg. cucumbers
- 4-5 dill umbrellas
- 3-4 leaves of horseradish
- ½ hot pepper
- 1 head of garlic
Brine:
- 1 liter of water
- 1 tbsp. heaped salt
How to pickle lightly salted cucumbers in a saucepan:
We start preparing lightly salted cucumbers in a saucepan by soaking the cucumbers. Place the cucumbers in cold running water in advance (2-3 hours before). The cucumbers will “take” the missing moisture, and when finished they will turn out crispy and juicy.
Next we will need a large pan, but not a simple one, but... enamel or glass, but in no case aluminum. It is highly desirable that the pan be high and have a lid. At the bottom of the pan we place dill umbrellas, horseradish leaves, garlic and a piece of hot pepper, as required by the recipe for preparing lightly salted cucumbers in a pan.
Place the soaked cucumbers in the pan.
Prepare brine for lightly salted cucumbers in a saucepan:
Dissolve salt in cold running water and pour the resulting brine over the cucumbers in the pan. Add a few more dill umbrellas and horseradish leaves on top.
Next, we cover our cucumbers in the pan with a flat plate or saucer and place pressure on top. As you can see in the photo, I cooked lightly salted cucumbers in this Soviet can, covered the cucumbers with a saucer, and placed a half-liter jar of water covered with a nylon lid on top. If you use a large, tall saucepan, it will fit not only the cucumbers, but also a jar of water.
Cover the pan with a lid and send it somewhere quiet, at room temperature. Usually I leave lightly salted cucumbers to cook in a pan in the kitchen on the floor, or on a windowsill where there is no direct sunlight. At an air temperature of 25-27 degrees. Lightly salted cucumbers will be ready in 2-3 days. It all depends on the size and variety of cucumbers. Already on the second day you can safely “take a sample”: carefully remove the pressure, take out a plate and remove one cucumber with a clean fork. Cut a piece from the cucumber and try it.
If you want to get instant lightly salted cucumbers in a pan, then the pan with cucumbers should be left outside in direct sunlight. If you throw in the cucumbers in the morning, then by the evening you can serve quick lightly salted cucumbers in a saucepan. The main thing is to make a small portion, no more than 1 kg. cucumbers so that the cucumbers have time to salt.
Hi all! Crispy lightly salted cucumbers with garlic and dill are my weakness. But how to make them quickly? There are some great recipes. For example, it can be traditionally in a jar, or it can be in a bag. This is what I will tell you in detail today.
Agree, they harmonize wonderfully with any dishes, for example with or baked in the oven. This is a great appetizer for a holiday table or for an everyday lunch or dinner.
Sometimes I put them in or in instead of fresh. And even with strong strong drinks, they are generally irreplaceable comrades. They will definitely be in place everywhere.
For pickling, take medium-sized cucumbers with pimples. The most popular variety for this business is “Nezhinsky”. And take rock salt.
They need to be stored in the refrigerator for no more than 5 days, after which they become completely salted.
I would like to start with the most common method. Almost everyone knows about him. Everything is done without brine; they themselves will give a lot of juice. But once you take them out, your mouth will water. This is the scent they give off.
Ingredients:
- Fresh cucumbers – 1 kg
- Salt - 3/4 tablespoon
- Fresh dill, cilantro - bunch
- Garlic – 5 cloves
Preparation:
1. First you need to wash the cucumbers. Then cut off the “butts” on both sides. Pierce them in several places with a fork, on two opposite sides, so they will be better salted.
You can also, if desired, cut them into four slices. This way they will salt even faster.
2. Place our vegetables in a plastic bag. Chop fresh herbs with a knife and sprinkle them on top. Then squeeze the garlic there through a press or simply chop it finely.
3. Tie the bag and put it in a second bag so that the juice that the cucumbers give does not leak. Shake the bag thoroughly so that the salt, garlic and herbs are evenly distributed inside. And leave at room temperature for 2-4 hours, shaking them periodically.
5. In a few hours you will have wonderful crispy, tasty, salted cucumbers on your table.
Crispy lightly salted cucumbers in a jar. Quick recipe in 5 minutes
This is a super quick way to prepare our appetizer. They will go just great with new potatoes, especially if you add sour cream. I think men will say that not only with a side dish, but with some drinks too. Well, I can't help but agree. Now that you can buy fresh vegetables in stores at any time of the year, you can make them both in summer and winter.
We only need:
- Fresh cucumbers - 2 pcs.
- Garlic - 2 cloves
- Bay leaf - 2-3 pcs.
- Dill - bunch
- Salt - 2/3 teaspoon
- Ground black pepper - 0.5 teaspoon
Preparation:
1. First, put salt and pepper in a jar. Then break the bay leaf into several pieces, finely chop the garlic and also put everything in a jar.
2. Then finely chop the dill and also put it in a jar. Cut the ends off the cucumbers, then cut them into several slices and send them there. Then close the jar with a lid and shake for 3-5 minutes. You can involve your husband in this activity.
Do not overcrowd the jar with vegetables; you need space to shake better.
3. And after that, open the lid, put the treat in the dish and help yourself to a side dish with your husband. You can add unrefined sunflower oil for taste.
Step-by-step recipe for quick cooking using sparkling mineral water
But I learned about this option relatively recently. And I can say that the cucumbers turn out wonderful. Keep in mind just one thing - if you have salty mineral water, then the amount of salt should be slightly less. In general, try it and rate it!
Ingredients:
- Cucumbers - 1 kg.
- Horseradish leaf - 1 pc.
- Dill - bunch
- Garlic - 5-6 cloves
- Black peppercorns - a pinch
- Carbonated mineral water - 1 l.
- Salt - 2 tablespoons
- Mixture of dried Provençal herbs - 1 teaspoon
Preparation:
1. Place a leaf of horseradish on the bottom of the dish. Then top with sprigs of dill. Next add peeled and coarsely chopped garlic, as well as black peppercorns.
2. Cut off the ends of the cucumbers and fold them on top so that they press tightly against each other. You can also cut them in half lengthwise. Sprinkle with chopped dill. If desired, add any spices you like.
3. Dissolve salt in a glass of mineral water, add Provençal herbs and stir. Pour them into the vegetables. Cover the dish with a lid and put it in the refrigerator for about a day. After that you can try them.
How to make lightly salted cucumbers in cold water
Another interesting option. This recipe can be made either in a 3-liter jar or in a saucepan. Whatever is more convenient for you. And to be honest, this recipe is my favorite to cook with. This is the taste I like the most. It reminds me of my childhood, when in the village my grandmother treated me to these crispy, freshly salted green vegetables.
Ingredients:
- Cucumbers - 2 kg.
- Horseradish leaf - 2-3 pcs.
- Currant leaves - 7-10 pcs.
- Dill umbrellas - 2-3 pcs.
- Tarragon - 2 sprigs
- Garlic - 5-8 pcs.
- Bay leaf - 2-3 pcs.
- Peppercorns - 10-15 pcs.
- Salt - 2 heaped tablespoons
- Water - 1.5 l.
Choose the amount of ingredients according to your taste.
Soak the cucumbers in advance in plain cold water for one hour.
Cooking method:
1. First place horseradish leaves on the bottom of a pan or jar, then dill umbrellas. Next, lay out the remaining prepared leaves and greens. Place garlic cut into two or three pieces on top. Then bay leaf and pepper. Cut off the ends of the cucumbers and place them on top of everything in the pan. Then add another umbrella of dill and a horseradish leaf.
2. Pour water into a half liter jar and add salt there. Stir until completely dissolved, then pour into the pan and add the remaining water. You can take filtered water or buy purified water in the store.
3. Then cover the top with a plate or lid and leave at room temperature for two days. Then help yourself and treat your family. Then, when ready, store them in the refrigerator without brine. But personally, I don’t keep them for a long time; they sell out quickly.
Video about how to quickly and tasty pickle in a bag in 2 hours
If you still have any doubts, then for clarity, I suggest you also watch the video. And then everything will become completely clear.
Ingredients:
- Cucumbers - 1 kg.
- Garlic - 1 head
- Salt - 1 tablespoon
- Sugar - 1 tablespoon
- Fresh dill - 1 bunch
Now look at the cooking method. Everything is explained here in great detail.
And I want to agree with the author, lightly salted cucumbers prepared in this way will be simply delicious. Crispy and fragrant with the aroma of added herbs and garlic. And if you add some seasonings of your own, it definitely won’t be any worse.
Classic recipe in a saucepan with hot brine
Another good way to quickly prepare lightly salted cucumbers. Everything takes no more than 15 minutes to prepare, although then you will have to wait until they are completely ready.
In the old days, barrels were used for this. But we are modern people, so we use modern kitchen utensils - a saucepan.
Ingredients:
- Cucumbers - 1.5 kg.
- Water - 2 l.
- Salt - 1.5 tablespoons
- Garlic - 5-6 cloves
- Dill umbrellas - several sprigs
- Currant and cherry leaves
- Hot black pepper - to taste
- Horseradish leaf
Cooking method:
1. Wash the cucumbers and cut off the ends on both sides. Place in a saucepan. Place garlic on top (you can cut the cloves into two halves), currant and cherry leaves. You can leave only the stalks of the horseradish, since all the taste comes from them. Then place the dill umbrellas.
Take an enameled or stainless steel pan.
2. Pour water into another pan, add salt and put on fire until it boils. After the water boils, pour it into the vegetables. The water should cover everything to the top.
To fill, you need for 1 liter of water - 1 tablespoon with a handful of salt.
3. And leave at room temperature for 6-8 hours, or overnight. Then put the pan in the refrigerator for another 3-4 hours and you will have a wonderful crispy snack by lunchtime.
Well, dear friends, now you know several wonderful ways to quickly prepare delicious, crispy lightly salted cucumbers. Choose what you like.
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 just to be safe, 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.
Lightly salted cucumbers have always been the 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 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 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 cherry and currant leaves there.
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. The optimal amount of ingredients is indicated here.
7. Now fill everything with 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!
Video - Favorite recipe for lightly salted cucumbers
Video - Recipes for crispy lightly salted cucumbers
Bon appetit!
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