Make salted cucumbers step by step. Lightly salted cucumbers quick recipe. Salted cucumbers "Sharp"

Quick cooking of lightly salted cucumbers is the most convenient way to prepare simple snacks for the festive table. In this case, it is allowed to use any recipe for cooking vegetables: with cold or hot water. You can make crispy and spicy salted cucumbers in a saucepan with the addition of non-standard spices, currant leaves or cherries. Among the proposed photo and video instructions, the hostesses can choose both the fastest way to prepare an appetizer in 5 minutes, as well as more complex recipes for lightly salted cucumbers with fragrant seasonings.

How to cook lightly salted cucumbers in a saucepan - a quick recipe in 5 minutes for hostesses

With the right selection and mixing of spices, the most ordinary cucumbers can be an excellent snack for the table. You can choose them at your own discretion, or you can use already proven recipes that all hostesses will definitely like. A simple recipe with the addition of different types of peppers and herbs will quickly help you make spicy salted cucumbers in a saucepan.

Ingredients for cooking pickled cucumbers in a saucepan in 5 minutes

peppercorns (black and white) - 1 tbsp;
garlic - 5 cloves;
hot red pepper - 1-2 pcs.;
salt - 2-3 tablespoons;
sugar - 1 tbsp;
dill, parsley - a bunch;
currant and cherry leaves - 5-6 pcs.;
cucumbers - 2-3 kg.

A quick recipe for cooking lightly salted cucumber in 5 minutes in a saucepan

Prepare peppercorns. If desired, you can ceiling some of them to get more spicy snacks.

Rinse the parsley separately. Its long stems are best trimmed.

Peel the garlic. Cut hot pepper into thin rings. For a light spiciness, it is better to take 1 pepper. For a richer taste, add 2 peppers.

Wash cucumbers thoroughly. Cut off the edges.

Rinse dill. It is better not to cut the dill stems: they will help to give the workpiece an amazing taste and lasting aroma. Prepare dried currant and cherry leaves.

Put the spices in the bottom of the pot. In another, put 2 liters of water and add salt, sugar and pepper to it.

Put the greens in the pan: it will not float under the cucumbers and will hold the spices themselves.

Press down the spices and herbs with cucumbers, gently distribute them throughout the pan.

Pour boiling brine over cucumbers, press down with a lid. Leave them for 18-24 hours.

Crispy and spicy salted cucumbers in a saucepan - step by step photo recipe

For the preparation of the most delicious salted cucumbers, it is customary to use wooden barrels. But even in a convenient saucepan, you can easily make a delicious snack to the table. Initially, you can mix the ingredients in a bowl, and then transfer to another container. But it is best to immediately cook crispy salted cucumbers according to the recipe in a saucepan. The presence of a lid will allow you to carefully cover the workpiece for good salting.

List of ingredients for the recipe for salted crispy cucumbers in any pan

cucumbers - 1 kg;
water - 2 l;
salt - 2 tablespoons;
sugar, vinegar - 1 tablespoon;
peppercorns - 5 pcs.;
garlic - 5 small cloves;
dill - a small bunch;
bay leaf - 2 pcs.

Step-by-step recipe for cooking salted spicy cucumber in a saucepan

Rinse cucumbers thoroughly from dust, dirt and earth. Trim the tips for the fastest and best salting of vegetables.

Put water on fire and add spices to it. Bring to a boil and boil the spices for just a couple of minutes. So the finished hot brine will have the most appetizing aroma. Let the prepared water cool down.

Pour the cucumbers with cooled brine and cover with a lid. Leave for 8-10 hours.

Delicious salted cucumbers in a saucepan with cold water - a recipe with step by step photos

Cooking delicious cucumbers in cold water involves preheating it along with spices. So they can give a unique taste and aroma to the workpiece. If the hostess decides to simply pour prepared vegetables with cold water, then she should chop all the seasonings well. Or you can prepare a steep brine and then add it to cold water, which will be poured over vegetables. Therefore, you can use the recipe below for lightly salted cucumbers in a saucepan with some of your modifications and changes.

The list of ingredients for cooking salted delicious cucumbers in a saucepan

cucumbers - 3 kg;
water - 1.5-2 l;
brine - 100 ml;
garlic - 1 head;
currant leaves, cherries - 6 pcs.;
salt - 3 tablespoons;
sugar - 1 tbsp;
horseradish leaves - 3 pcs.;
peppercorns - 10 pcs.;
dill - a bunch.

Recipe with step by step photos of cooking lightly salted delicious cucumbers

Prepare all required ingredients. Cucumbers can be immediately cut off the tips.

Rinse cucumbers and herbs well from dust and earth.

Separately, heat 100 ml of water, pour peas, salt and sugar into it. Transfer the cucumbers along with the greens in layers to an enameled pan or bowl. Pour cold water into which brine has been added.

Appetizing lightly salted cucumbers in a saucepan - a quick recipe for making snacks

For most housewives who grow cucumbers on their site, their quick pickling is the best option for preparing simple snacks. After all, after a day or even a shorter period of time, vegetables can already be eaten. At the same time, it takes literally half an hour to cook lightly salted cucumbers in a saucepan. The simple preparation of components for work is also important. You can learn how to properly make pickled quick-cooking cucumbers in a saucepan in the following recipe.

Ingredients for the recipe for lightly salted cucumber cooked in a saucepan

garlic - 3 cloves;
salt - 2 tablespoons;
sugar - 1 tbsp;
water - about 1 liter;
cucumbers - 1 kg;
horseradish leaves, dill, peppercorns - to taste;
ready-made seasoning for salting - half the package.

A very quick recipe for cooking delicious lightly salted cucumbers in a saucepan

Wash cucumbers well.

Cut off the ends of the cucumbers.

Rinse greens for cooking.

Layer on cucumbers and spices.

Boil water, add salt, sugar and pepper to it.

Pour cucumbers with brine cooled to room temperature.

How to cook lightly salted cucumbers in a saucepan with spices in a hot way - video recipe

The use of hot brine is welcomed by many housewives, since this cooking method makes it really quick and easy to get very tasty and fragrant cucumbers. After preparing all the ingredients, they should be put for a short time for salting, and then they can be served at the table along with potatoes, meat and other dishes. How to make lightly salted cucumbers quickly in a saucepan and please your family with an amazing snack, you can find out in the following instructions.

A detailed video recipe for cooking salted cucumbers with spices in a hot saucepan

A detailed video describing the step-by-step preparation of a spicy snack will help you to pickle cucumbers in a saucepan without any problems. The hostesses only need to follow the indicated tips and exactly repeat the actions of the author.

Spicy, spicy or just crunchy lightly salted cucumbers in a saucepan can be cooked quickly and easily. In the proposed photo and video recipes, you can choose the best instructions for cooking snacks in cold water or in a hot way. You can also use convenient quick recipes for 5 minutes, which will help you prepare for the holiday table without any problems. You can use both large and small cucumbers for work. And if you add non-standard spices to the brine, you can even get an amazing preparation that will delight both the household and all guests.

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How to cook delicious crispy lightly salted cucumbers according to the classic recipe? There are many options for preparing the same dish, you can get lost.

We have prepared a selection of the most delicious and proven recipes for salted cucumbers. Choose the one you like: in a pot, a jar or in a bag.

With apples, mustard, garlic and herbs, herbs. Spicy with hot peppers or sweet with honey brine.

Ingredients:

2 kg of cucumbers;
10 g tarragon (tarragon);
20 g dill umbrellas;
8-10 garlic cloves;
20 g of blackcurrant leaves;
20 g horseradish leaves;
20 g cherry leaves;
75 g salt.

Cooking:

Wash cucumbers and leave in cold water for 2 hours. Rinse all the greens, peel the garlic and cut into thin slices.

At the bottom of the jar, lay half of the greens and garlic, then tightly place the cucumbers vertically in the jar and put the remaining greens and garlic on top.

Dissolve salt in 1.5 liters of water, boil and pour cucumbers with boiling solution. Cover the jar with a lid. In a day, lightly salted cucumbers are ready to eat, but if you want to crunch cucumbers early, then cut off their tips, in which case they will be ready in 12 hours

Salted Hungarian Cucumbers with Vinegar

Ingredients:

cucumbers;
dill greens;
horseradish root;
Rye bread;
vinegar;
salt.

Cooking:

Pick up small cucumbers and wash them. Cut both ends by 1-2 cm and cut the cucumbers lengthwise, then put them in a jar, shifting with dill and horseradish.

Put a slice of rye bread on top of the cucumbers and put 4-5 drops of vinegar on it. Prepare a brine at the rate of 1 tablespoon of salt per 1 liter of water. Pour the cucumbers with brine, cover the jar with a saucer and put in a warm place. As a result of fermentation, in a day the brine will become cloudy, and on the 3rd day it will begin to brighten, at this time the cucumbers should be moved to the refrigerator, they are ready for use.

Classic pickled cucumber recipe

Ingredients:

1.5 kg cucumbers,
1 head of garlic
dill umbrellas,
blackcurrant leaves,
cherry leaves,
horseradish leaves,
allspice peas,
2 tbsp salt,
1 tbsp Sahara

Cooking:

Wash the cucumbers and cut off the ends on both sides. Take an enamel pan and put cucumbers in it in one layer. Top with dill umbrellas, currant and cherry leaves, peeled garlic cloves and a handful of allspice peas.

Cover everything with horseradish leaves. Lay out the second layer of cucumbers and again put dill, cherry and currant leaves, garlic and pepper on top, cover the second layer with horseradish leaves.

Prepare a brine from 1-1.5 liters of water, salt and sugar, bring it to a boil. Pour boiling brine over the cucumbers so that it completely covers the cucumbers. Cover the pot with a lid and leave at room temperature until the brine has cooled, then refrigerate. In a day, salted cucumbers will be ready.

Salted instant cucumbers in a saucepan

Cook these quick crispy cucumbers in just 5 minutes. This is the easiest recipe, a novice hostess can handle it.

Ingredients:

1.5 kg cucumbers,
horseradish leaves,
cherry leaves,
currant leaves,
dill,
3-4 garlic cloves,
1 bay leaf,
peppercorns,
2 tbsp salt,
½ tbsp Sahara

Cooking:

Wash the cucumbers, wipe them dry and cut off the ends. Rinse the greens, peel the garlic and cut into pieces. Put the water on the fire, let it boil and add salt, sugar, bay leaf and peppercorns, if desired, you can add a little hot pepper.

Place half of the herbs and garlic in the bottom of a dry pot, then place the cucumbers, making sure they are close enough to each other. Half fill the pot and add the herbs and garlic again, then add the remaining cucumbers and cover them with the herbs and garlic.

Pour hot brine over cucumbers, let cool at room temperature and refrigerate overnight. The next day, cucumbers can be eaten.

Quick salted cucumbers with mustard

Thanks to the vinegar and mustard, this recipe only takes a couple of hours to pickle cucumbers.

Ingredients:

1 kg of cucumbers;
4 cloves of garlic;
1 tablespoon of sugar;
2 tsp salt;
1 tsp table vinegar;
¼ tsp mustard;
¼ tsp black ground pepper;
bunch of dill.

Cooking:

Cut the washed cucumbers into quarters and place in a deep bowl. Add spices: vinegar, mustard, ground pepper, salt, sugar, chopped dill and garlic grated on a fine grater.

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Mix everything well, cover the cucumbers with a plate and put in the refrigerator. After a couple of hours, these salted cucumbers can be eaten.

Salted cucumbers on mineral water

Ingredients:

1 kg of cucumbers;
dill;
a head of garlic;
2-4 tablespoons salt;
1 liter of salted carbonated mineral water.

Cooking:

Wash the cucumbers well and cut off their tails on both sides. In the container in which the cucumbers will be salted, put the dill, cut into pieces of 4-5 cm. Put the cucumbers on the dill.

Peel the head of garlic, cut the cloves into slices and sprinkle them over the cucumbers. Dissolve 2-4 tablespoons of salt in salted carbonated mineral water and pour cucumbers so that they are completely covered, put the remaining dill on top. Close the container with a lid and put it in the refrigerator for a day.

Recipe for crispy salted instant cucumbers with herbs

Ingredients:

cucumbers;
dill greens;
parsley;
horseradish leaves;
2-3 cloves of garlic;
allspice peas;
black peppercorns;
salt.

Cooking salted crispy cucumbers with herbs:

Wash cucumbers and herbs thoroughly. At the bottom of a plastic container, lay out the chopped greens and garlic, cut into thin slices.

Crush a few peas of allspice and black pepper with the handle of a knife, add them to the greens. Cut the cucumbers lengthwise or into quarters, place them in a container and sprinkle with salt. The amount of salt you have to decide for yourself, salt 3-4 times more than usual when you salt cucumbers for food.

Close the container and shake it well so that the cucumbers hit the walls and let the juice flow. After 5-10 minutes, the cucumbers will be in brine from their own juice, which will mix with salt and herbs during shaking.

Leave the container at room temperature for an hour and a half, shaking it occasionally. Your cucumbers are ready, it remains only to wash off excess salt from them.

Ingredients:

1 kg of small cucumbers;
3-4 cloves of garlic;
dill greens;
1 tbsp salt.

Cooking:

Finely chop the dill and garlic. Wash the cucumbers thoroughly and cut off the ends. Put cucumbers, dill, garlic and salt in a plastic bag.

Tie up the bag and place it in another bag. Shake everything well and put the bag in the refrigerator, shaking it occasionally. After 6-8 hours, cucumbers can be tasted.

Quick salted cucumbers with olive oil

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Another way to pickle in a bag. Such cucumbers will not crunch strongly: vinegar and oil make them a little soft. But the taste of vegetables will be spicy with a pleasant sourness.

Ingredients:

1 kg of cucumbers;
2 heads of garlic;
1 tablespoon of salt;
1 tablespoon of olive oil;
1 teaspoon apple cider vinegar;
1 teaspoon of sugar;
bunch of dill.

Cooking:

Wash young cucumbers and cut off their bottoms. Overgrown vegetables can be cut into circles. Put the cucumbers in a bag, add salt, sugar, vinegar and olive oil.

Peel and grate the garlic. Cut a couple of cloves with a knife so that large pieces meet from time to time. Sprinkle the cucumbers with garlic and chopped dill (or other herbs of your choice).

Seal and shake the bag to mix the contents well. Let the cucumbers stand for half an hour - and you can try. But it is better to leave them in the refrigerator for 2-3 hours.

Lightly salted cucumbers per day in cold brine

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

You will need:

cucumbers - 2 kg;
salt - 3 tablespoons;
dill - a small bunch;
garlic - a couple - three cloves.

How to cook:

At the bottom of the dish, put half the greens and half the garlic. Then tightly lay the cucumbers and place the remaining greens on top.

Dissolve the salt in cold water and pour over the greens. Cover with a lid, crushing it with oppression, and wait exactly a day.

Salted cucumbers "Sharp"

Ingredients:

1 kg of small cucumbers;
4-5 cloves of garlic;
½ hot pepper;
a large bunch of dill;
6 tbsp coarse salt.

Cooking:

Take only young, elastic cucumbers with a thin skin, rinse them under running cold water. To make cucumbers pickle faster, cut off the ends of them on both sides.

Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, place 2/3 of the total amount of dill and thinly sliced garlic. Then lay the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill.

Put salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and again pour the cucumbers with the resulting saline solution.

Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave the cucumbers at room temperature for 2 days, after which they can be tasted.

Crispy salted cucumbers with vodka

Ingredients:

cucumbers;
horseradish leaves;
cherry leaves;
currant leaves;
Bay leaf;
dill umbrellas;
black peppercorns;
50 ml of vodka;
2 tbsp salt.

Cooking:

Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top.

Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

Pickled cucumbers with apples

Ingredients:

1 kg of cucumbers;
2 green sweet and sour apples;
2 cloves of garlic;
150 gr dill;
3-4 leaves of black currant;
3-4 cherry leaves;
1 sheet of horseradish;
1 bay leaf;
black peppercorns;
2 tbsp salt.

Cooking:

Prepare a brine at the rate of 1 bay leaf and 2 tablespoons of salt per 1 liter of water. Boil it. Wash the cucumbers thoroughly and cut off the ends. Peel the garlic and cut the apples into 4 pieces.

Put 1/3 of dill, currant leaves, cherries and horseradish in a dry pan. Put half the cucumbers and one apple on the greens. Top with a clove of garlic, cut into thin slices and 4-6 peppercorns. Then lay out another part of dill, garlic, currant leaves and cherries.

Put the remaining cucumbers, apples, herbs and garlic on top. Pour the hot brine over the cucumbers, cover the pan with a plate and place a weight on top. Let cool completely and put in the refrigerator. In the morning the cucumbers will be ready.

Lightly salted hot pickled cucumbers with honey

You will need:

cherry leaves 10 g;
black currant leaves 10 g;
dill umbrella 10 g;
horseradish leaf 20 g;
garlic heads 2 pcs.;
chili pepper 1 pc.;
bay leaf 1 pc.;
cucumbers 500 g;
vodka 20 ml;
honey 5 g;
edible salt 4 tsp

How to pickle cucumbers with hot brine:

Prepare spices (herbs) for salting. Select suitable branches, wash them and set aside. Select cucumbers, they should all be about the same size, wash and cut off the tips.

Put the greens on the bottom in a prepared clean container (jar, pan, etc.): horseradish leaves, black peppercorns, blackcurrant leaves, cherry leaves, umbrella dill (it can be replaced with dill seeds), chopped chili and garlic.

Cucumbers on top and once again lay horseradish leaves and dill umbrellas on top.

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Prepare hot brine. To do this, boil 0.5 liters of water in a saucepan, add salt and an incomplete teaspoon of honey. Stir until completely dissolved, turn off the stove and pour in a tablespoon of vodka.

Pour hot brine over cucumbers.

Cover with a lid and leave them to salt for a day at room temperature. If you do not plan to eat everything at once, then you should store them in the refrigerator. A day later, lightly salted cucumbers are ready for use.

When summer comes, flowers bloom, the first vegetables ripen in the beds. At this moment, you involuntarily remember your favorite crispy pickles according to your grandmother's recipe. Don't know how to quickly and easily cook delicious lightly salted cucumbers? We'll help you with the recipes. The article suggests several proven methods that will allow you to pickle cucumbers in a few hours.

Polyethylene miracle

This recipe was loved by the hostesses for its speed and low cooking costs. How to make salted cucumbers in a bag?

For this you will need:

1 kg of cucumbers;
1 tablespoon of salt;
1 tablespoon of sugar;
4 cloves of garlic;
a small bunch of dill along with an umbrella;
plastic bag.

Wash fresh small cucumbers thoroughly, cut off the tails and put them in a bag. Sprinkle salt and sugar on top, send garlic, cut into slices, and a bunch of greens there. Seal the bag and shake the contents well to evenly distribute the ingredients. Then put it in the refrigerator.

After 4-5 hours, the cucumbers should be ready. Fans of spicy flavors before salting can add cloves and other spices to the composition.

Crispy toy soldiers

Cucumbers got their name because of the peculiar location in the bank.

Ingredients:

1 liter of water;
5–7 cucumbers;
1 tablespoon of salt;
1 teaspoon of sugar;
3 cloves of garlic;
dill and other herbs to taste.

First, wash the cucumbers and cut off their tails. Then throw greens and garlic cloves on the bottom of a liter jar, and lay cucumbers vertically on top, cover them with salt, sugar and pour boiling water. Close the jar with a plastic lid and leave to ferment at room temperature.

Cucumbers will be ready to eat in a day.

traditional recipe

Thanks to this recipe, you can cook lightly salted cucumbers in cold water.

Ingredients:

2 liters of water;
1 kg of cucumbers;
2 sheets of horseradish;
5 leaves of cherry and currant;
3 umbrellas of dill;
5 cloves of garlic;
60 grams of salt;
25 grams of sugar;
Cloves, allspice, bay leaf.

First of all, you need to prepare an aluminum or cast iron pan with thick walls. Half of the washed green leaves should be placed on the bottom of the pan, and cucumbers on top. Cover all this with the remaining herbs, sprinkle with salt and spices, and pour water.

Cucumbers should drown in fragrant brine. Cover the pot with a lid and leave at room temperature for 24 hours.

In order for the cucumbers to be better saturated with the aromas of spices, small cuts should be made on them.

Taste of summer

Sometimes it happens that there is no greenery at hand, but you really want cucumbers. The following recipe will teach you how to cook lightly salted cucumbers without greens.

Ingredients:

1 liter of water;
5 cloves of garlic;
30 grams of salt;
10 grams of sugar;
2 peas of black pepper;
2 bay leaves.

Put cucumbers in a jar, sprinkle them with spices and garlic and pour boiling water over them. In a few hours you will get fragrant and mouth-watering cucumbers.

early maturing

It happens that the guests suddenly appeared suddenly, and there was nothing to put on the table. In this case, cucumbers in a quick recipe package always come to the rescue. This method will help to cook lightly salted cucumbers in half an hour.

Ingredients:

0.5 kg of small fresh cucumbers;
15 grams of dill;
4 cloves of garlic;
40 grams of salt;
10 grams of sugar.

Cucumbers should be cut into four parts, finely chop the garlic and herbs. Place all ingredients in a bag with salt and shake well. While dinner is being prepared, you should periodically shake the cucumbers, and in half an hour they will be ready.

Crispy Delight

In order for salted cucumbers to turn out crispy, you need to choose the freshest, only collected specimens and not skimp on horseradish leaves.

Some housewives add oak leaves to the crunch recipe.

Ingredients:

1 kg of cucumbers;
15 horseradish leaves;
10 leaves of currant and cherry;
3 oak leaves (if possible);
5 dill umbrellas;
1 head of garlic;
Red and black pepper in a ratio of 1:1.

Lay greens and cucumbers in successive layers at the bottom of the pan. Sprinkle spices on top and cover with the remaining leaves of horseradish, cherries and currants. Pour the contents of the pan with boiling water and leave at room temperature for fermentation. From time to time, you should try cucumbers for salting.

spicy

An unusual taste of cucumbers will give a recipe for mineral water.

Ingredients:

1 kg of large cucumbers;
2 dill umbrellas;
7 cloves of garlic;
30-40 grams of salt;
800 ml of mineral water.

Put dill and cucumbers on the bottom of the container, sprinkle chopped garlic on top. Dissolve mineral water with salt and pour cucumbers with this brine. Close everything well and leave for several days in a cold place.

The mineral water allows the flavors to penetrate deeper into the cucumbers, while keeping them as fresh and crunchy as possible.

Eccentric Romance

To give cucumbers a unique taste, you will need a few non-traditional ingredients and an ordinary brine.

Ingredients:

1 kg of small cucumbers;
200 grams of sweet and sour apples;
8 cloves of garlic;
40 grams of salt and sugar;
3 pieces of horseradish leaves, currants, cherries and dill umbrellas;
2 grams of allspice peas, cinnamon and bay leaf.

Wash cucumbers, cut apples into slices. Place them in a container, evenly distributing the apples between the layers of cucumbers. Lastly, add the spices.

When the cucumbers are laid, you need to start preparing the brine. Bring a liter of water to a boil over high heat and add sugar and salt to it. Pour the contents of the container with cucumbers with the finished brine, close it with a lid and put it in a cold place. In a day, the cucumbers will be ready.

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Source: http://woman-l.ru/kak-sdelat-malosolnye-ogurcy/

This is a delicious fragrant snack, which is one of the first created from a fresh harvest. Such preservation is the basis of spicy salads and pickles. The calorie content of the product does not scare women, since it is minimal and completely covered by high benefits. All this is about salted cucumbers, easy to prepare and appetizing even after eating. How to salt them?

Theoretically, any recipe that focuses on classic pickling can be lightened by reducing the amount of preservative ingredient, and get lightly salted cucumbers.

However, in practice the situation is somewhat different: both the way of working with vegetables and the composition of the brine are important, up to a set of herbs and spices.

The only thing that is beyond doubt is that it is easier to create such a dish than a traditional pickle.

How to cook salted cucumbers for a tasty and tender product:

Wash briefly, only remove plaque from the skin. If the vegetable is bought in a store, go over it well with a brush.
Soak. This step is required for any cooking method, even if you plan to lightly salt the product. As a result, cucumbers will crunch, will not lose their density during storage.
Pour the brine over the ingredients.
Put oppression on top. In some salting methods, this step is omitted.

The simplest recipes do not require anything except cucumbers, salt and water, but even these 3 ingredients can be completely different and give different results in the process. Try to pick them up like this:

The classic pickling of cucumbers allows you to use the main product of any size. If you are guided by a quick recipe, you need to take the same cucumbers (preferably small ones).
The best lightly salted cucumbers are obtained from varieties that have a thin skin and pronounced pimples.
Do not use iodized salt. Marine is also better not to take. The most delicious cucumbers can be salted under ordinary, rock, salt with large granules. If you take a finely ground product, the vegetables will become softer every day, stop crunching.

This block will reveal to you the main ways of working with such home preservation. You will learn how to pickle lightly salted cucumbers immediately in a jar, what is the minimum aging time and whether it is possible to do without creating a brine. Recipes tested by thousands of housewives are convenient for the ability to vary additional components, therefore, by writing them in your book, you can easily customize any method for yourself.

In the package

This is the easiest, fastest, most convenient way to prepare an instant snack. Lightly salted cucumbers in a bag are otherwise called “dry”, since there is no need to make a pickle for them. The disadvantage of the recipe is the impossibility of preservation for the winter and in large volumes. The resulting dish should be eaten immediately, it can be stored in the refrigerator for only 3-5 days.

Ingredients:

cucumbers - 7-9 pcs.;
salt - 1 tbsp. l.;
granulated sugar - 1 tsp;
coriander grains;
fragrant peas.

Cooking method:

Make several cuts on the surface of the cucumbers.
Put them in a bag, add the rest of the ingredients.
Mix thoroughly with your hands to make sure the spices and salt/sugar are evenly distributed over the cucumbers.
Tie up the bag and leave it in the kitchen. After 10-11 hours you can eat.

Packed with garlic

The general technology is similar to that described above, but a few flavoring ingredients have been added. The finished product is good to use for salads. In addition, the salting time has been reduced to 3 hours thanks to some simple steps. How to make lightly salted instant cucumbers with garlic? Study this recipe and try to repeat the algorithm.

Ingredients:

garlic cloves - 4 pcs.;
small cucumbers - 10-12 pcs.;
salt - 1.5 tbsp. l.;
horseradish root;
broken laurel.

Cooking method:

Cut the washed cucumbers lengthwise - due to this, they will be salted for only a few hours.
Add pieces of garlic, chopped horseradish root, parsley.
Pour everything into a bag, salt, tie. Shake several times.

hot way

The main advantage of this method is fast work. However, the bright green tint of the skin will be lost, so housewives, who care about the aesthetic component of the dish, rarely resort to this recipe. If this does not bother you, and taste plays a more important role, learn how to pickle lightly salted cucumbers in a hot way. The set of herbs indicated below can be varied.

Ingredients:

salt - 1 tbsp. l.;
water - liter;
cucumbers - 1 kg;
a head of garlic;
hot pepper pod;
sprigs of garlic - 3 pcs.;
horseradish leaves;
tarragon stalks.

Cooking method:

Boil water, add salt to it. Professionals advise to make the amount of brine exactly according to the volume of cans. You'll have some extra liquid left, but it's easier than trying to calculate the remainder.
Rinse the greens, tear with your hands. Chop the garlic, do not mince.
Scald the washed and devoid of ends cucumbers with boiling water, lay on top of the greens.
Add chopped pepper.
Pour in boiling brine, put oppression on top.
The snack is ready when it cools down.

With cold water

The reason for the low popularity of this method of creating a fragrant snack is the time spent on its preparation. It is infused in a jar for about a couple of days, but if desired, it can be stored for several months if it is rolled up. The recipe for salted crispy cucumbers with cold water looks simple, does not require careful study of step-by-step instructions with photos.

Ingredients:

cucumbers - 1 kg;
salt - 1 tbsp. l.;
water - 1 l.;
garlic cloves - 3 pcs.;
dill sprigs;
currant leaves.

Cooking method:

Distribute the greens and cucumbers along the bottom of the jar that has undergone a short sterilization. On top must be a layer of dill and leaves.
Pour salt into cold water. Let dissolve.
Pour the contents of the jar with this liquid. Without covering, leave lightly salted cucumbers in the room.
When foam begins to appear, eliminate it, and move the workpiece to the refrigerator.

Quick pickled cucumbers

With this method, a bag or bag is used in which very small cucumbers (gherkins) can be salted in a matter of minutes. If you have been wondering how to quickly make lightly salted cucumbers without negatively affecting their density and color, this option may be perfect for you. The appetizer is worthy of the main spread of any culinary magazine: in the photo and in life it looks amazing!

Ingredients:

cucumbers - 3-4 pcs.;
salt - 1/2 tsp;
vegetable oil - 1 tsp;
clove of garlic;
ground black pepper;
mint leaves.

Cooking method:

Chop the washed cucumbers into slices.
Mix oil, chopped garlic, mint and pepper.
Combine all ingredients, move to a bag / jar. Salt.
Shake vigorously for exactly 3 minutes.

For the winter

This method differs from the previous methods in the increased duration of the workpiece storage and in an unusual way of working with the product. You do not have to use several containers and carefully wash them afterwards. Professionals advise taking large containers - 2-3 liters. There is no need to use oppression in this recipe.

Ingredients:

cucumbers - up to the shoulders of a 3-liter jar;
garlic head - 1/2 pc.;
coarse salt - 3 tablespoons;
dried dill.

Cooking method:

Fill a well-washed jar with chopped garlic and hand-torn dill.
Arrange cucumbers on top.
Pour in the salt.
Pour boiled water up to the neck of the jar.
Close, twist the container, distributing the salt. After a day, the snack is ready.

In mineral water

This is a quick and convenient way to prepare a snack that will crunch fervently. Salted cucumbers on mineral water can be prepared with any drink of this type, but experienced housewives advise using Essentuki and similar soft options. A set of spices and herbs is basic, varies at will. The main advantage of this method is the speed of preparation.

Ingredients:

mineral water - 1 l;
small cucumbers - 0.7 kg;
clove of garlic;
dill;
coarse salt - 2 tbsp. l.

Cooking method:

Rinse the greens, put on the bottom of the jar.
Spread cucumbers very tightly on top.
Cover with the rest of the dill and chopped garlic.
Dissolve salt in mineral water, pour vegetables into it.
Keep the night cold.

with mustard

If you're wondering how to make a simple, familiar dish that can wow guests and family alike, check out pickled mustard pickle options. On their basis, spicy salads are obtained, but a single appetizer goes well with meat, potatoes, cereal side dishes. Mustard is desirable to use dry, chopped.

Ingredients:

cucumbers - 2.5 kg;
a bunch of celery;
sprigs of parsley, dill;
dry mustard - 2 tbsp. l.;
water - 1.7 l;
salt - 3 tbsp. l.

Cooking method:

Rinse fresh herbs, dry, chop.
Wash a three-liter jar, fill the bottom with a part of the greens.
Next you need to make layers of cucumbers and the remaining herbs.
Close the last row of the layer with dry mustard.
Make a traditional pickle for cucumbers, close the contents of the jar with it. Eat in a day.

With salt and sugar

For some housewives, this way of working with canned vegetables is a real discovery. The key advantage of lightly salted cucumbers with salt and sugar is that they will crunch and look like from a glossy photo of a culinary magazine, even if you overexpose them when pickling. How to cook such an appetizer and what to serve it with? For guaranteed results, follow the instructions below exactly.

Ingredients:

granulated sugar - 1.5 tsp;
salt - 1 tbsp. l.;
water - 1 l;
cucumbers - 0.7 kg;
garlic cloves;
oak leaves;
allspice.

Cooking method:

Place all the ingredients, interspersed among themselves, in a bucket.
Pour hot brine to which sugar is added.
Put oppression, keep the container in a cool place for 12 hours.
Then transfer the cucumbers to a glass container and keep in the refrigerator. It is recommended to eat with pickled tomatoes.

With vinegar

The appetizer obtained as a result of working according to this method has a delicate spicy taste, and the preservation itself proceeds faster than usual. For salted cucumbers with vinegar, you can take traditional spices and herbs, or even do without them almost completely. It is advisable to use small jars, be sure to sterilize before use.

Ingredients:

vinegar - 2 l;
water - 3 l;
salt - 2.5 tbsp. l.;
sugar - 4 tbsp. l.;
Bay leaf;
horseradish root;
cherry leaves.

Cooking method:

Warm the vinegar in a saucepan, but do not let it boil.
Prick the washed cucumber on a fork, dip in vinegar, soak for a minute and a half. Transfer immediately to the bank.
Repeat the previous step for all cucumbers. You can lay them in portions and catch them with a slotted spoon - it will be faster.
Add chopped horseradish, parsley, cherry leaves.
Make a standard brine, boil, pour into jars.
Eat after cooling.

Surprisingly, if you do not add peppercorns and parsley bunches, the vegetables will crunch even during long-term storage. Follow these guidelines:

Try to salt the fruits in glass or ceramics: they do not add extra flavor notes. If you are using a saucepan, take an enameled one.
Make lightly salted cucumbers in spring water or let stand for a day with tap water, putting a silver / copper thing in it.

Source: http://sovets.net/7328-malosolnyie-ogurtsyi.html

How to make salted cucumbers quickly at home: a step by step recipe

Which cucumbers to choose

For light salting, it is better to choose medium-sized cucumbers, dense, with thin skin and with pimples. In the Moscow region, Nezhinsky cucumbers are considered an ideal variety for that type of cooking cucumbers. Cucumbers should not be yellow, and even more so should not be bitter (be sure to try the vegetables before you start to lightly salt them).

Of course, it is best to use fresh cucumbers for low-salting, which have just been harvested from the garden. If you don’t have your own garden, you can buy such cucumbers outside the city - in the nearest village or in the market.

It is important to understand that for lightly salted cucumbers, you need to choose cucumbers of the same size. This is necessary so that they are equally salted.

What water to choose

Water is one of the main components of any preservation; in some preparations for the winter, it is the basis. For cucumbers, the choice of water is very important. It is best to use spring water (it will take quite a bit - in order to soak the cucumbers and to prepare the brine). Thus, for example, 5 kilograms of cucumbers will require 10 liters of spring water.

If you do not have the opportunity to use spring water, then it can be replaced with bottled water or regular water that is well filtered and purified.

Ordinary water can also be used to lightly salt cucumbers, for this, pour it into an enameled bucket or pan, on the bottom of which put a silver item (it can be a spoon, coin, ring, etc.) and a copper item.

Then cover the water with a lid and let it stand for 5-6 hours. These metals will significantly improve the quality and taste of water.

Recipe for delicious salted cucumbers

Ingredients:

cucumbers - 5 kg;
dill with umbrellas and seeds - 7-10 pieces;
garlic - 1 head;
horseradish - 30 leaves;
black peppercorns - 4 teaspoons;
red peppercorns - 2 teaspoons;
currant leaves;
salt - 6 tablespoons.

Cooking process:

Wash cucumbers 2-3 times and soak in water (for 2-3 hours).
Peeled garlic. Greens, currant leaves and horseradish coarsely cut.
At the bottom of the enameled bucket we put horseradish leaves, then a little chopped greens and a little peppercorns. Next, lay the cucumbers, and on top of the rest of the greens and peppers. Then again cucumbers, and horseradish leaves on them.
Bring the water to a boil, turn it off and add salt to it, mix and place cucumbers in this brine. Put the load on top and leave for 2-3 days in a cool place.

Quick pickled cucumbers

Ingredients:

cucumbers - 2 kg;
black peppercorns - 10 pieces;
red peppercorns - 5 pieces;
sugar - 1 teaspoon;
coarse salt;
dill - 1 bunch;
lemon - 2 pieces.

Cooking process:

Grind pepper, sugar and salt to get a fine-grained mixture.
We peel the lemon from the zest, which we add to the mixture of salt and pepper. Squeeze juice from lemon.
Cut the dill coarsely.
Wash cucumbers well for several times and soak in water for 1 hour. After that, cut off the ends on each side.
Lightly tap each cucumber with a spoon or knife handle, so. To crack the cucumber a little. Next, cut across each vegetable into several parts.
Sprinkle cucumbers with a mixture of salt, pepper and lemon zest and add lemon juice, mix everything well. Add greens and let stand for half an hour. Lightly blot the cucumbers with a paper towel before serving.

If you do not have time to wait, then you can not soak the cucumbers. But the salting time will increase to 60 minutes.

Pickled cucumbers in a bag

Ingredients:

cucumbers -1 kg;
greens - 1 bunch;
garlic - 3-4 cloves;
coarse salt - 1 tbsp. the spoon;
cumin - 1 teaspoon;
clean plastic bag or plastic container.

Cooking process:

Coarsely tear the greens with your hands and put them in a bag or container.
Cut off the tails of cucumbers (on both sides) and send them in a bag or container.
Finely chop the garlic.
Grate cumin well in a mortar or grind with a rolling pin.
Add salt, cumin and garlic to the cucumbers in the bag. Tie/close bag or container tightly and shake to mix all ingredients.
Put the package or container with cucumbers in the refrigerator for 60 minutes. After that, you can eat - the vegetables are lightly salted and crispy.

Source: http://dir101.org/kak-sdelat-malosolnye-ogurcy/

How to make salted cucumbers crunchy. Recipe for quick pickled cucumbers:

Lightly salted cucumbers are a great addition to any dish. They will decorate the festive table and delight the eye. Great for hot drinks.

And most importantly, the recipe for their preparation is very simple. We will try to answer the question of how to make salted cucumbers in as much detail as possible.

Fast Cooking

Salted cucumbers are a product that appears on the table during the period when the main crop of cucumbers is being harvested (end of summer, beginning of autumn). For winter, pickled, pickled, canned cucumbers are more suitable. Lightly salted cucumbers are a summer product that is a great addition to potatoes and other dishes.

They can be cooked quickly, but they are eaten just as quickly. This product is prepared mainly in small quantities so that it can be eaten in one or two times. After the next portion is over, they start cooking the next one, since this is done very simply.

Even a person who is far from cooking will cope with this cooking task without any problems, since the recipe is very simple.

Before we give a description of the entire cooking process and tell you how to make lightly salted cucumbers, we will outline some recommendations and reveal secrets. The proposed tips will help the housewives and become their secret to successful cucumbers.

Revealing secrets

One of the secrets is that lightly salted cucumbers can be prepared in three different ways:

when cooking, use hot or cold brine;
vegetables are cooked in their own juice;
salted cucumbers are prepared in a dry way (without brine).

To make the salting process really fast, use small bright green vegetables with “pimples”. A smooth cucumber will not work - this is a salad variety. But the "pimples" indicate that vegetables are suitable for pickling. Firm, thin-skinned ones work best.

And yet - you need to pick up cucumbers of the same size. This fact contributes to the distribution of salt evenly and salting is excellent.

What does crunch depend on?

Many people ask the question, how to make lightly salted cucumbers crispy? Everything is very simple. Before starting the salting process, it is better to leave the vegetables in cold water for 2-3 hours, then they will crunch and turn out to be dense. This is the answer to the question of how to make salted cucumbers crunchy.

The ends of the cucumbers must first be cut off. This will speed up the salting process and allow you to get rid of nitrates, since the tip of the vegetable is the place where nitrates accumulate the most.

Uniform salting is facilitated by the vertical arrangement of cucumbers in the vessel.

They should not be laid too tightly, as they will lose their favorite property - crunch.

The vessel with cucumbers is not clogged, but covered with a napkin on top, which allows the process to proceed smoothly. Fermentation requires air.

Oak, tarragon, anise umbrellas will give the product special properties and taste. But we should not forget about the traditional dill, horseradish, parsley, blackcurrant and cherry leaves.

The use of cloves, bay leaves, hot peppers is a “classic”, not a single salting can do without these ingredients.

Coarse salt is best.

Lightly salted cucumbers can become "multi-salted" if not kept refrigerated.

These, at first glance, insignificant, nuances will help in resolving the issue of how to properly make lightly salted cucumbers.

Well, the secrets are revealed, now you can move on to the main thing. How to make salted cucumbers? The recipe is presented below.

Required products

First you need to decide what products you need. So, cucumbers are the main product, no pickling is complete without greens and dill, you also need garlic, horseradish, you need fresh currant leaves, you definitely need to prepare allspice and black pepper and, of course, salt.

Cucumbers in brine

Let's start revealing the secret of how to make lightly salted cucumbers quickly.

The traditional and fastest recipe for salting the product is as follows: it is necessary to pour the cucumbers placed in a vessel (jar, pan) with the previously prepared brine. That's all. Cold brine will allow you to enjoy lightly salted vegetables in 2-3 days, hot brine makes it possible to do this after 8-10 hours.

You can not prepare the brine in advance, but proceed as follows: pour salt (2-3 tbsp. L.), Sugar to taste into jars with vegetables and pour cold or hot water. Then close the jar with a lid and shake until the salt and sugar dissolve.

Remove the lid, cover with gauze or a napkin and leave it in this form until the salting process is completed. To all the spices and herbs in a jar, you can add apple slices. This will give the cucumbers a special taste and sourness.

Here it is, the first answer to the question of how to make salted cucumbers.

Package as a vessel for salting

Answering the question of how to make lightly salted cucumbers quickly, here is another recipe. It is perfect if there are no elementary conditions for cooking, for example, in the country or at a picnic.

The process of boiling water becomes redundant. For this recipe, use a plastic bag. Washed vegetables should be dried and put in a bag.

Beforehand, each cucumber must be pierced so that the pickling process goes faster and better. Salt and spices are added.

Cucumbers in their own juice

Here is another way that will help you figure out how to make lightly salted cucumbers at home. This recipe uses the juice of the vegetables themselves. Any cucumbers are suitable for this, both the ugliest and the largest. They are ground on a grater or crushed with a blender, juicer.

Separately, you need to prepare vegetables for pickling, and separately - for juice. You will also need garlic, horseradish, chili peppers, dill umbrellas, salt. For one three-liter jar, we observe the following proportions:

cucumbers for pickling - about 10 pcs.;
cucumbers for juice - 3 pcs.;
garlic - 3 cloves;
horseradish - 3 sheets;
chili pepper - 1 pc.;
dill with an umbrella - 3 pcs.;
salt - 3 tbsp. spoons.

Vegetables intended for juice are crushed. You should get about 1.5 liters of thick puree. Horseradish leaves are placed at the bottom, 1 clove of garlic (it needs to be cut into two parts), 1 dill umbrella. From above, everything is sprinkled with salt (1 tbsp. L.).

Then cucumber puree is poured into a jar by a third of the volume and vegetables are vertically arranged, but not all. Horseradish, garlic, dill and pepper are put again. Sprinkle with salt, pour cucumber puree and lay vegetables. The last spoonful of salt is poured at the end. Close the jar tightly with a lid. Leave for 2 days.

Within two days, cucumbers are pickled, and then they can be consumed.

The process can be simplified if salt is dissolved in cucumber juice. Celery will give a special taste to cucumbers, so it can also be used when pickling.

Cucumbers with apples

How to make delicious lightly salted cucumbers? Here is another recipe that answers this question. Cucumbers with apples are also prepared very quickly and simply, but at the same time an excellent taste is obtained. For cooking you will need:

cucumbers - 1 kg;
apples - 2 pcs. (green);
black pepper - 10 peas;
dill - 2 bunches;
parsley - 2 bunches;
casting cherries - 2-3 pcs.;
pouring currants - 8-10 pcs.;
garlic - 1 head;
salt to taste.

All vegetables and herbs must be washed. The tips of the cucumbers must be cut off, this will get rid of nitrates and allow the product to pickle better. Apples are divided into 4 parts, the core remains. Garlic is peeled and divided into cloves.

Vegetables, along with apples, are placed in a vessel (jar, saucepan), garlic, herbs, and black pepper are placed between them. Salt is poured into boiled water and mixed until dissolved. For 1 liter of water - 2 tbsp. spoons of salt. The resulting brine is poured over cucumbers. Leave for 10-12 hours.

During this time, the cucumbers should be salted. Here is another answer to the question of how to make salted cucumbers.

Cucumbers and lime juice

Sugar, salt and pepper are ground. Limes are washed, wiped and peeled with a fine grater. It is mixed with pepper and salt. Lime, the zest of which was used, is squeezed. Mint and dill are crushed. Cucumbers are peeled from the tips and cut. Large cucumbers are divided into 4 parts, small ones into 2. Then they are placed in a deep bowl.

Pour crushed pepper with salt, sugar and lime zest into a bowl, pour over everything with juice, then mix. The remaining salt and herbs are poured onto the cucumbers and mixed again. Such a recipe will allow you to decorate the table with a finished product, even if there is very little time.

Vegetables are salted for 30 minutes. Before serving, the product is washed to remove salt and herbs.

For cooking you will need:

cucumbers - 1.5 kg;
dill with an umbrella - 1 bunch;
black pepper - 6-7 peas;
allspice - 4-5 peas;
mint - 4-5 branches;
lime - 4 pcs.;
sugar - 1 teaspoon;
salt - 3.5 tbsp. spoons.

This was the last and most extravagant recipe, which once again answered the question of how to make lightly salted cucumbers.