It is better to pickle lightly salted cucumbers. Lightly salted cucumbers: how to make the most delicious ones

1. Pickled and pickled cucumbers are not the same thing. To prepare the former, use vinegar or lemon acid, and for the second only salt.

2. Previously, cucumbers were pickled in wooden barrels, but now this method is rarely used. It is much more convenient to salt vegetables in ordinary glass jars. Moreover, the cucumbers turn out to be as tasty as barrel cucumbers.

3. There are two methods of pickling: cold and hot. In the first case, the vegetables are poured with cold water, and in the second, most often first with cold water and then with hot infused brine. Jars of cold-pickled cucumbers are closed with nylon lids and stored in the cold. And jars of cucumbers filled hot water, roll up iron lids and can be stored at room temperature.

4. To make the pickles firm and crispy, soak them in ice water for 3-4 hours. You can keep it longer, especially if the cucumbers are purchased.

5. Vegetables and herbs need to be washed, and jars and lids need to be sterilized.

6. After filling the cucumbers with cold water, it is better to place a wide dish or basin under the jar. This is just for convenience: due to fermentation, liquid may leak through the lid.

7. Salted cucumbers will be ready in at least a month.

How to cook pickles

All ingredients are designed for one 3 liter jar. You will need about 1–1½ kg of cucumbers and approximately 1–1½ liters of water for the brine.

However, it is better to determine the exact quantity experimentally: the cucumbers must be compacted very tightly, and the jar must be filled with water to the very edge.

A very simple recipe that does not take much time and effort. The cucumbers will turn out excellent.

The salting method is cold.

Ingredients

• 2 leaves of horseradish;
• 2 cherry leaves;
• 2 dill umbrellas;
• 2 cloves of garlic;
• ½ hot pepper - optional;
• cucumbers;
• 3 tablespoons salt;
• water.

Preparation

Place horseradish, currant and cherry leaves, dill and coarsely chopped garlic and pepper on the bottom of the jar. Pack the cucumbers tightly into the jar.

Dissolve salt in a glass of water. Fill the cucumbers with clean cold water up to half the jar. Then add saline solution and fill the jar completely with cold water. Close the jar with a tight nylon lid and immediately put it in a cool place.

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Vegetables will give cucumbers an unusual pleasant aroma. And in winter salted carrots and peppers can be used to cook or garnish other dishes.

The salting method is hot.

Ingredients

• 3 carrots;
• 1½ bell pepper;
• ½ hot pepper;
• 1 horseradish root;
• 2 dill umbrellas;
• cucumbers;
• 8–10 cloves of garlic;
• 7 black peppercorns;
• 7 peas allspice;
• 2½ tablespoons salt;
• water.

Preparation

Cut the carrots into circles, small slices, and hot peppers into small pieces. Place coarsely chopped horseradish root and dill at the bottom of the jar. Tamp the cucumbers into the jar, alternating them with carrots, garlic and all types of peppers.

Dissolve salt in clean cold water and pour it over the vegetables. Close the jar with a nylon lid and leave for 3 days at room temperature. Then pour the brine into a saucepan and bring to a boil.

There is no need to wash off the resulting white coating from cucumbers. Pour boiling brine over them and seal the jar. Place it upside down and cover with a warm blanket until it cools completely.

Thanks to mustard, the cucumbers will acquire a slight spice, and the remaining ingredients will make them very fragrant.

The salting method is cold.

Ingredients

• 2 dill umbrellas;
• 1 horseradish leaf;
• 3 black currant leaves;
• 3 cherry leaves;
• cucumbers;
• 3 cloves;
• 3 tablespoons salt;
• 1 tablespoon dry mustard;
• water.

Preparation

Place dill, horseradish leaves, currants and cherries on the bottom of the jar. Tamp the cucumbers, alternating them with garlic. Leave some space at the top of the jar.

Pour salt and mustard into the jar. They will just take up the space left above. Fill the cucumbers with clean cold water. Close the jar with a nylon lid, shake slightly and place in a cool place.

Vodka will make the cucumbers even crispier and more flavorful, without being saturated with alcoholic taste.

The salting method is hot.

Ingredients

• 3 dried bay leaves;
• 3 leaves of horseradish;
• 1 dill umbrella;
• 2 cloves of garlic;
• cucumbers;
• water;
• 3 tablespoons sugar;
• 2 tablespoons salt;
• 100 ml vodka.

Preparation

Place bay leaf and horseradish leaves, dill and garlic on the bottom of the jar. Tamp down the cucumbers. Dissolve sugar and salt in clean cold water and pour over the vegetables. Pour vodka on top.

Cover the jar with gauze or a lid with holes. Leave the jar in a dark place at room temperature for 3 days, regularly removing foam from it.

On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour boiling brine over the cucumbers and roll up the jar. Turn it over, wrap it in a blanket and wait until it cools completely.

Cucumbers are lightly sour and have a subtle bready taste.

The salting method is hot.

Ingredients

• water;
• 2 tablespoons salt;
• 60 g rye bread;
• 5 dill umbrellas;
• cucumbers

Preparation

Pour water into the pan, dissolve salt in it, bring to a boil and cool. Break it and place it on the bottom of the jar along with the dill. Cut the ends off the cucumbers and place the vegetables in a jar.

Pour in the cooled brine, close the jar with a nylon lid and leave at room temperature for 3 days. On the fourth day, drain and strain the brine. Bring it to a boil and pour it over the cucumbers. If there is not enough brine, add regular boiling water to the jar.

Roll up the jar, turn it upside down and cover with a warm blanket.

Hello, dear readers of the magazine! Today we are preparing lightly salted cucumbers using the hot method. Let's figure out how to make crispy, delicious cucumbers so that vitamins are preserved, and how to prepare 5 original options at home

If you've ever grown cucumbers yourself, you probably know that during the harvest period there are so many of them that there is nowhere to put them. We solve this problem by preparing food for the winter and eating delicious salads, and to diversify our table, we will definitely make a small saucepan lightly salted cucumbers and the very next day we will eat them with pleasure.

Lightly salted cucumbers prepared in three ways:

• hot - pour boiling saline solution, cool and put in the refrigerator;
• cold - fill with cold saline solution and leave in a cool place;
• dry - sprinkle with salt, garlic and herbs and leave in the refrigerator.

For instant cooking in a hot way we need:

• four-liter saucepan;
• rock salt;
• spices, herbs, boiling water;
• free time and good mood.

Making lightly salted cucumbers is not at all difficult, the main thing is to maintain the proportions of the ingredients and wait until they are ready.

Ingredients

Classic Instant Pot Recipe

Video recipe

Cold way three liter jar(Vitaly Ostrovsky)

Other recipes

• On mineral water

Let's prepare a saline solution for mineral water and use it in the same way as in classic recipe. Cover the cucumbers with a plate so that they do not float. We put the container in the refrigerator for a day, then take it out and help ourselves.

• With mustard

The version with mustard is more convenient to prepare in a jar. Place all the greens for pickling at the bottom of the jar, then cucumbers and sprinkle mustard on top. Better to use mustard powder, but mustard beans will also work. Everything else is according to the classic hot recipe - that is, pour boiling water with salt. Finished product cool and put in the refrigerator overnight. We get delicately spicy cucumbers, slightly bitter and crispy. They are eaten very quickly with potatoes.

• In Korean

Cut the cucumbers lengthwise into 4 pieces, add salt and leave for 15 minutes. During this time, grate the carrots on a special grater and prepare the dressing: soy sauce, vegetable oil, sugar and rice vinegar. Mix the vegetables with the dressing, cover with film and refrigerate for 3-4 hours. Such cucumbers will appeal to everyone without exception and will become best snack on the table.

• Simple cold way

The recipe for pickling in cold water with herbs and garlic is the simplest and most delicious. It is more convenient to do pickling in a bucket, placing it on the bottom and on top different greens and leaves. It is best to use well water or let it sit well and pass it through a filter, then dilute salt in it and pour over the cucumbers. That's it, eat healthy the next day! Store them in the refrigerator or cellar. And remember that they won’t remain lightly salted for very long. After about 5 days, the fermentation process will end and they will turn salty.

• In the package

The simplest, fastest and most convenient easy way pickling cucumbers - in a plastic bag with dill. I make them for lunch almost every day. The beauty is that you don’t have to cook a lot, if you have 2-3 pieces – that’s already good. Cut the cucumbers into rings or lengthwise, although you can leave them whole, it will just take a little more time to pickle. Put garlic crushed in a garlic press, salt and a lot of dill into the bag. Tie the bag, shake the contents thoroughly and place in the refrigerator. In just half an hour lightly salted cucumbers ready. This is cool!

Benefits for the body

1. Aluminum utensils should not be used for salting. You can cook in an enamel or stainless steel pan. In addition, in any kitchen there will always be glass jars and food plastic bags.
2. The brine from lightly salted vegetables is very tender, fresh, and salty. Prepare it in the proportion of 1 tbsp. l. with a heap of salt per 1 liter of water. To make it softer, you can add 1 tsp. Sahara.
3. Sometimes lightly salted cucumbers are prepared with vinegar, but this is not for everyone, for those who prefer something sour and spicier.
4. Ideally, lightly salted cucumbers should be from 7 to 15 cm. But if you have grown larger specimens and don’t know where to put them, I advise you to cut them diagonally into 3-4 parts and pickle them in a bucket. My mother always did this - she salted small specimens for the winter, and made lightly salted ones from large ones for every day.
5. Lightly salted cucumbers can be prepared using the dry method in a jar, but there is no need to add a full jar so that you can better shake the contents. Watch this video in the Video Recipe section.
6. If your lightly salted preparations are covered light white plaque, don’t be alarmed - it’s lactic acid, it’s healthy. But if a putrid smell appears, they will have to be thrown away.
7. Even with light pickling, you need to put pressure on the surface so that the cucumbers are completely covered with brine.
8. I advise you to make lightly salted preparations on the day of harvest, then the vegetables will be crispier, and if they have been sitting, but still need to be salted, then it is better to cut them into slices and add tomatoes to them.

Conclusion

Today we looked at how to pickle cucumbers a quick fix. It turned out great! We will eat them tomorrow and throughout the fall, and the pickles are already in jars and waiting for winter. We processed an excellent cucumber harvest and now have peace of mind during the winter.

How do you prepare vegetables? Do you often make lightly salted cucumbers during harvest? Write about it in the comments, share interesting original recipes.

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

Photo: natalielissy.ru This recipe is useful 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.

Look exclusive recipe the incomparable Lara Katsova!

Fragrant lightly salted cucumbers in hot brine

Photo: thinkstockphotos.com 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

Photo: thinkstockphotos.com These lightly salted cucumbers will be appreciated by thrill seekers. 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

Photo: fermentedfoodlab.com 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 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.

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

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

With the correct selection and mixing of spices, the most ordinary cucumbers can become great snack to the table. You can select them at your own discretion, or you can use already proven recipes that are sure to please all housewives. A simple recipe with the addition of different types pepper and herbs.

Ingredients for cooking lightly salted 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 tbsp;
• 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 grind some of them to obtain more spice for the snack.

Rinse the parsley separately. It is better to trim its long stems.

Peel the garlic. Hot peppers cut into thin rings. To get a slight spiciness, it is better to take 1 pepper. For a richer taste add 2 peppers.

Rinse the cucumbers thoroughly. Cut off the edges.

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

Place spices on the bottom of the pan. In another, put 2 liters of water and add salt, sugar and pepper to it.

Place the greens in the pan: they will not float under the cucumbers and will hold the spices themselves.

Press the spices and herbs into the cucumbers and carefully distribute them throughout the pan.

Pour boiling brine over the cucumbers and cover with a lid. Leave them for 18-24 hours.

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

To prepare the most delicious lightly salted cucumbers, it is customary to use wooden barrels. But you can easily make it in a convenient saucepan delicious snack to the table. Initially, you can mix the ingredients in a bowl, and then transfer them to another container. But it’s best to immediately cook crispy lightly 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 lightly salted crispy cucumbers in any pan

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

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

Rinse the cucumbers thoroughly to remove dust, dirt and soil. Trim the ends for the fastest and best salting of vegetables.

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

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

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

Preparation delicious cucumbers in cold water involves pre-heating it along with spices. This way they will be able to impart a unique taste and aroma to the product. If the housewife decides to simply pour cold water over the prepared vegetables, then she should grind all the seasonings well. Or you can prepare a cool brine and then add it to cold water, which will be poured over the vegetables. So use the recipe below lightly salted cucumbers in a saucepan you can with some of your own modifications and changes.

List of ingredients for cooking lightly salted delicious cucumbers in a saucepan

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

Recipe with step-by-step photos of preparing lightly salted delicious cucumbers

Prepare all required ingredients. You can immediately cut off the ends of cucumbers.

Rinse the cucumbers and herbs well to remove dust and soil.

Separately, heat 100 ml of water, add peas, salt and sugar. Arrange the cucumbers along with the herbs in layers enamel pan or a bowl. Pour in cold water to which the brine has been added.

Appetizing lightly salted cucumbers in a pan - a quick snack recipe

For most housewives who grow cucumbers on their plot, their quick salting 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, the process of preparing lightly salted cucumbers in a saucepan takes literally half an hour. It is also important simple preparation components for work. You can learn how to properly make quick-cooking pickled 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 tbsp;
• sugar - 1 tbsp;
• water - about 1 l;
• cucumbers - 1 kg;
• horseradish leaves, dill, peppercorns - to taste;
• ready-made seasoning for pickling - half a pack.

A very quick recipe for preparing delicious pickled cucumbers in a saucepan

Rinse the cucumbers well.

Cut off the ends of the cucumbers.

Wash greens for cooking.

Layer cucumbers and spices.

Boil water, add salt, sugar and pepper.

Chilled until room temperature Pour brine over cucumbers.

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

The use of hot brine is welcomed by many housewives, since this method of preparation allows you to get very tasty and aromatic cucumbers really quickly and easily. After preparing all the ingredients, they should be salted for a short time, and then they can be served along with potatoes, meat and other dishes. You can learn how to make lightly salted cucumbers quickly in a saucepan and please your family with an amazing snack in the following instructions.

Detailed video recipe for cooking lightly salted cucumbers with spices in a saucepan using the hot method

Detailed video with description step-by-step preparation For a spicy snack, you can easily pickle cucumbers in a saucepan. Housewives just need to follow these tips and exactly repeat the author’s actions.

Spicy, spicy or simply crispy lightly salted cucumbers in a saucepan can be prepared quickly and easily. In the proposed photo and video recipes, you can choose the optimal instructions for preparing the snack in cold water or hot. You can also use convenient, quick 5-minute recipes that will help you prepare for the holiday table without any problems. You can use both large and small cucumbers. And if you add non-standard spices to the brine, you can even get an amazing preparation that will delight both your household and all guests.

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Hello, dear readers of the blog site.

When you get tired of truffles, lobster frittata and fugu fish, you want simple and concise food.

For example, lightly salted cucumbers: with freshly cooked potatoes, yes fragrant bread– no foie gras can compare!

You can buy the coveted jar at the supermarket, but can factory-pickled cucumbers compete with the crispy splendor you prepare yourself? All that’s left to do is to find the perfect recipe for lightly salted cucumbers and bring the technology to perfection.

Before lightly salting

You need to start preparing lightly salted miracle cucumbers after you have prepared them. all the right components: then the efforts will be doomed to success.

Ideal for our purpose - thin-skinned cucumbers, with firm flesh and pronounced pimples. We need small specimens that can fit in the palm of your hand. The Nezhinsky and Rodnichok varieties are ideal. If there are none, you can experiment with others.

Pros who know a lot about how to prepare lightly salted cucumbers advise keeping them in cool water. It is recommended to remove the edges - this technology involves almost any recipe for quick lightly salted cucumbers.

1. Needed for cucumbers spicy additives, standard set - leaves of cherry, horseradish, oak (thanks to them, an appetizing crunch appears), garlic, dill (the strongest aroma is hidden in the umbrellas), black pepper. The entire list is optional, but at least 2 types of these components must be present in the recipe.
2. Most often lightly salted in water(there is also a “dry” method, we will look at both today). Pros categorically protest against the use of chlorinated water - they say this does not have the best effect on the result. How to make lightly salted cucumbers if only tap water is available? You need to let the chlorine evaporate, having defended it for 6-8 hours.
3. How to pickle lightly salted cucumbers without salt? No way. Need stone, coarse grind. The composition indicated on the package should not contain any foreign ingredients. Rock salt gives a “dirty sediment,” so the salt solution is filtered or carefully poured into another container so that everything unnecessary settles to the bottom.

Preparing lightly salted cucumbers in a jar, in a saucepan, some prefer a plastic bucket.

In the first case, professionals advise starting with vertical laying (this way the cucumbers will lie more densely), and then - as it turns out. Placement into the pan is carried out horizontally (flat), as tightly as possible.

The Soviet “Book on Tasty and Healthy Food” offers a simple and accessible method: everything is done in literally 2 steps.

1. Prepared cucumbers (selected, thoroughly washed) are loaded into a container along with seasonings (dill and garlic are required for this method).
2. The “bookmark” is filled with a laconic brine, for which For 1 liter of water take 2-3 tbsp. l. salt.

How to make lightly salted cucumbers at home, whether to act “hot” or “cold” is not an idle question. Each method has advantages and disadvantages. To be fair, let's consider both.

Classic recipe in cold water

Cold pickling is popular among housewives, and deservedly so: vegetables are not subjected to heat treatment, That's why stay strong, practically do not change color, retain the benefits and crunchy appetizingly.

Classic recipe for lightly salted cucumbers in a saucepan using the “cold” method uncomplicated.

1. 1 kg prepared cucumbers
2. small head of garlic
3. medium dill bunch
4. 2 tbsp. salt
5. coriander, pepper, etc.
6. 0.5 l. water

You need a large aluminum pan with a lid. Water is poured into it and salt is added. After mixing, add cucumbers, dill, then chopped garlic (cut the cloves into 2-3 parts).

A suitable plate is placed on top and a heavy object is placed on it. The workpiece is placed in a cool place.

In 24 hours delicious lightly salted cucumbers, quickly and simply prepared, are worth a try. If it turns out that they are not salted enough, they are additionally kept in the marinade, focusing on their own taste.

The recipe for crispy lightly salted cucumbers with cold water is used even if there is no suitable pan. Banks will also work. Cucumbers are laid out in them, the marinade is poured in, kept in the room for about an hour, and then transferred to the cold.

With added lemon juice

The classic recipe for lightly salted cucumbers in cold water can be varied by creating a treat with added lemon juice.

1. 1 kg prepared cucumbers
2. 2 tsp salt
3. juice of ½ lemon (medium size), it replaces water here
4. 0.5 tsp Sahara
5. a spoonful of mustard (tablespoon or tea - to individual taste)

Specimens of impressive size are also suitable here (they should not be too thin cut).

For brine, dissolve in lemon juice sugar and salt, add mustard and mix.

It may seem that there is not enough filling, but this is not a reason to worry: the cucumbers will give their juice.

Cucumbers are loaded into a container (it is convenient to use a container) and watered with brine. Next, close and shake well. The workpiece is sent "spend the night" in the cold, and you can try it in the morning. You will get lightly salted crispy quick-cooking cucumbers; the recipe is simple even for a novice housewife.

How to cook cucumbers in mineral water

You can make your favorite cucumber treat by replacing regular water mineral water with gas. Thanks to this unusual brine, the salt penetrates inside the fruit more quickly.

Voila: deliciously crispy lightly salted cucumbers are on the table, the recipe is unusual, but proven.

Will need:

1. 1 kg prepared cucumbers
2. 1 l. min.water with gas
3. 3 garlic cloves
4. 2 tbsp. salt
5. greens (dill umbrellas, etc.)

The ends of the fruits are removed, and the garlic cloves are turned into thin plates.

Greens with some garlic are placed at the bottom of the container, cucumbers are placed on the “cushion”, sprinkled with the remaining garlic. If the size of the container allows you to lay the future snack in several rows, sprinkle the cucumber layers with spicy ingredients.

Dissolve salt in mineral water, pour cucumbers and spices with this liquid so that everything is completely covered. blank, closed with a lid, place in the refrigerator for 12-15 hours.

How to make lightly salted cucumbers quickly (in hot water)

This technique has its advantages. Cucumbers are “reaching condition” faster, the taste will be with spicy note , and hot pouring helps to reveal the aroma of spices more clearly.

To taste lightly salted cucumbers with garlic and herbs using the “hot” method, will be needed:

1. 1 kg medium-sized cucumbers
2. 1 liter of water
3. garlic head
4. horseradish (green part), dill
5. 1 des.l. Sahara
6. 2 tbsp. salt
7. bay leaf
8. 6 peppercorns, hot pepper

Water is boiled, salt and sugar are added, and the resulting solution is poured into the contents of the pan.

12 hours wait– and the quick-cooking lightly salted cucumbers are ready. You don't even have to take it out into the cold.

Lightly salted cucumbers with a slightly pickled taste

And here is a recipe for “hot” lightly salted cucumbers with an interesting, slightly “fermented” taste, which is achieved through black bread - it replaces the spicy ingredients that are standardly added to snacks of this kind (garlic, dill, etc.). This is not an option, but it’s delicious!

1. 1 kg prepared cucumbers
2. 300 g bread (black, preferably Borodino)
3. 1 liter of water
4. 1-1.5 tbsp. salt

Vegetables are laid out in glass containers in company with pieces of bread (they seem to be compacted).

You need to boil the water and add all the salt to it. With the resulting solution (hot!), fill containers with vegetables to the brim, close with soft lids and place in a dark place for 3 days. After this, the original cucumbers, slightly pickled and pleasant to the taste, will be ready.

Quick recipe for lightly salted cucumbers in a bag

If you don’t want to prepare brines, marinades, fillings, the process is simplified. Here are lightly salted cucumbers in a bag - a quick and unpretentious option.

1. 1 kg washed cucumbers
2. several garlic cloves
3. medium bunch of dill greens
4. black pepper
5. 1 tbsp. salt
6. basil, horseradish leaf.

Cucumbers are being prepared: the small ones are left whole (only the ends are cut off), the larger ones are cut.

The garlic is crushed (conveniently through a press to obtain a porridge-like mass), the greens need to be chopped.

All components are put in a plastic bag, salt and pepper. Tie and shake the contents to mix.

After a couple of hours You can try the snack. If the vegetables are cut into small pieces, it will be enough for pickling and 30 minutes.

Lovers of unusual taste sensations will appreciate the recipe for lightly salted cucumbers in a bag with mustard.

1. 1 kg prepared cucumbers
2. 2 tbsp. mustard powder
3. 1 tbsp. salt
4. 3 garlic cloves
5. 1 bunch of dill, the spicy bouquet can be supplemented with parsley
6. ½ tbsp. ground pepper

Make a salting mixture right in the bag: add salt, garlic turned into small petals, chopped herbs, pepper and mustard powder. Having tied up, shake the contents.

Washed cucumbers are cut lengthwise into 4 parts, large ones are also cut in half. The vegetables are transferred to a bag with spicy contents, tied and given a good shake.

In one hour you can start your meal. It is not recommended to leave them in the bag after they are ready: they will soften.

There are tricks How to make lightly salted cucumbers in a bag in the most delicious and fastest way.

1. It is desirable that the fruits intended for placing in the bag are the same size. Large specimens are cut. Size matters: the larger it is, the longer it will take to prepare.
2. While the salting process is going on, we need to organize more often shake up future snack. This way it will salt more evenly and faster.
3. To add piquancy and speed up cooking, add a little sugar. Spicy lovers can replace peppercorns with hot peppers.
4. Lightly salted cucumbers in a bag with garlic are a classic of the genre, but it is important not to overdo it: there is a chance that the cucumbers will lose their appetizing crunch.
5. It is permissible to add young cucumbers to the bag. zucchini and tomatoes. You will get a delicious assortment of vegetables.
6. The package can be replaced plastic container with lid.

If you can’t wait to get lightly salted cucumbers in a bag, quick recipe involves salting in room conditions. However, when vegetables are “conditioned” in the cold, they do not lose color.

So you have to choose between speed and aesthetic pleasure.

Lightly salted cucumbers in a jar: blitz technique

Everything will be ready at lightning speed, after 5 minutes, and the dish is eaten even faster.

1. 3-5 medium cucumbers
2. a bunch of dill (other herbs are also acceptable)
3. 4 garlic cloves
4. 2 bay leaves
5. 0.5 tsp each salt and ground pepper

Pour salt, pepper, bay leaf crushed with your fingers, chopped dill and garlic into a jar (a liter one is suitable for the specified number of components).

The cucumbers are first cut in half, and then into 4-6 slices. They are placed with spices, filling the container no more than half: Space will be required for mixing.

The jar is closed and vigorously shaken for about 3 minutes. What's needed is a big shake-up!

As a result of such manipulations, the cucumbers will give juice and become saturated aromatic ingredients. They just have to “rest” for a couple of minutes - and the snack is ready.

Lightly salted cucumbers for the winter

On cold winter days, a crispy, slightly salted cucumber is always welcome, so we prepare a sleigh in the summer - making preparations for storage.

1. 1.5 kg cucumbers
2. 2 liters of water
3. 3-4 tbsp. salt
4. 1-2 leaves of horseradish
5. 1 bunch of dill (better with umbrellas)
6. 4-5 garlic cloves
7. 10 peppercorns
8. 2-3 bay leaves

First, prepare the cucumbers: wash and soak. While they are “taking a bath,” prepare the filling: dissolve salt in cool water and, if necessary, get rid of sediment.

Place prepared herbs, garlic, and spices into the pan. Cucumbers are placed on them, brine is added so that the contents of the container are completely covered.

The blank is placed under oppression, left in the room for a couple or three days. After this period, the cucumbers need to be sorted out: those that have become soft are not suitable for the “winter” snack option.

Specimens that have passed the selection are placed in prepared jars (as tightly as possible) along with herbs.

Brine filter, place on fire, boil and pour into jars filled with vegetables. Without delay, roll them up with sterilized lids, turn them over and wrap them in a blanket for a day.

It's important to find the line when a lightly salted snack transforms into a salty one. Appearance A lightly salted cucumber is fresher, the color is yellow-green, and the middle does not have time to fully absorb the marinade, and therefore differs from the rest of the pulp.

When the workpiece is standing long time, it can no longer be called lightly salted. In general, the scheme is simple: salt it, eat it, and so on until the house runs out of cucumbers!

Good luck to you! See you soon on the pages of the blog site

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