July is the time when cucumbers are already ripe in dachas in central Russia. Salads, and just crunching on a fresh cucumber is, of course, good. But the most important task of cucumbers is completely different - they simply must be used lightly salted.

Moreover, it is much easier to cook salted cucumbers than salted ones for the winter.

What cucumbers to choose?

Small, strong, thin-skinned, pimply. In the Moscow region, one of the best varieties is Nezhinsky. Of course, they should not be yellow and bitter. Trying is a must.

Cucumbers freshly plucked from the garden are best suited for low-salting. So if you don’t have your own dacha, it’s better to buy vegetables outside the city.

Important! For lightly salted, unlike salted ones, you need to take approximately the same cucumbers, then they will be evenly salted. When we pickle cucumbers for the winter, this is not so important, because they have been in brine for a long time.

What water to choose

Water is one of the most important components of any canning, but it is especially important for cucumbers. It is best to take spring water. In the end, not so much of it is required: soak the cucumbers and make a pickle. For 5 kilograms of vegetables, two five-liter bottles or one bucket is enough.

If spring water is not available, bottled or filtered tap water can be used. Pour it into an enamel bowl, put a silver spoon and something copper on the bottom, cover with a lid and let stand for a couple of hours. Metals will slightly improve the taste of water.

Tableware

You can do it in a glass jar, but it's more convenient - in a saucepan. Enamel, of course. You can also use a ceramic or glass container. It is more convenient to lay cucumbers in a pan, it is more convenient to take them out of there. Plus, you don't even need to go to the bank.

You will also need a lid or a large plate with which you can press down the cucumbers inside the pan. And oppression. You can just take some jar or other container filled with water.

Soaking is a must

And in order to pickle, and in order to cook lightly salted, cucumbers must be soaked. In the process of soaking, they become crispy and stronger. In 3-4 hours, cucumbers will become strong and elastic. Even if you just picked cucumbers from the garden, you still need to soak them.

Herbs and spices

Dill, currant leaves and necessarily horseradish leaves. Currant gives crunchiness and creates aroma, and horseradish, in addition to an unforgettable taste and smell, protects cucumbers from mold. Plus, it disinfects.

In hot brine, you can add bay leaf and peppercorns (black, allspice).

Salt

Not iodized, not marine. Coarse, rock salt is better. Small ones are not taken for canning; vegetables can become soft from it. Usually put 2 tbsp. per liter of water.

What else can be added?

Faithful companions of pickles are apples and currants, both black and red. They will give an interesting aroma and subtle sourness. But be careful, as the classic lightly salted taste of cucumbers can change, so berries and fruits should be put in just a little bit.

How much to wait

In hot brine, cucumbers will be ready in a day. With cold - 2-3 days.

How to keep pickled cucumbers longer

After the brine has cooled and the cucumbers stand for 4-5 hours, it is better to put them in the refrigerator. In the cold, the fermentation process slows down, and cucumbers remain lightly salted longer.

But they will still gradually turn into salty. So it's better to cook a little. You can add fresh cucumbers to the finished brine as you eat those that were in it. New cucumbers will taste a little different, but they will also be salted.

salted cucumber recipe

5 kg cucumbers

7-10 branches of dill with umbrellas

1 head of garlic

30 horseradish leaves

4 tsp allspice peas

2 tsp red peppercorns

currant leaves

6 tbsp salt

Step 1. Wash cucumbers and soak in cold water for 2 hours.

Step 2. Cut the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves whole.

Step 3. Put horseradish leaves on the bottom of an enameled pan, then some chopped herbs and spices. Lay a layer of cucumbers. Top again greens with spices, then cucumbers. The last layer is whole horseradish leaves.

Step 4. In 3 liters of hot, but not brought to a boil, water, dilute the salt and pour over the cucumbers. Press down with a press. Leave for 2 days.

Quick pickled cucumbers

2 kg cucumbers

10 black peppercorns

5 allspice peas

1 tsp Sahara

coarse salt

Bunch of dill stalks

Step 1. Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt.

Step 2. Remove the zest from the lemons, add to the salt and pepper mixture. Squeeze juice from lemons.

Step 3. Cut the dill.

Step 4. Wash cucumbers, soak for 1 hour. Then cut off the tails on both sides.

Step 5. Do not hit each cucumber too hard with a pestle or the handle of a heavy knife to crack the cucumber, then cut each cucumber crosswise into several parts.

Step 6. Sprinkle cucumbers with salt and pepper, pour over lemon juice and mix. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Pat the salt dry with a paper towel before serving.

If you are in a hurry, skip the soaking. Then the cucumbers can be pickled in about an hour.

Cucumbers in a bag

Lightly salted cucumbers in a bag Photo: AiF / Ekaterina Tyunina

1 kg cucumbers

a small bunch of greens (“umbrellas” of dill, fresh horseradish leaves, currant, cherry)

3 garlic cloves

1 tbsp coarse salt

1 tsp cumin (optional)

Clean plastic bag or plastic container with a tight lid

Step 1. Tear dill and leaves with your hands, put in a bag.

Step 2. Cut off the tails of cucumbers, also send them in a bag.

Step 3. Squeeze the garlic through a garlic press (you can chop it with a knife).

Step 4. Mash cumin seeds in a mortar with a pestle or use a rolling pin.

Step 5. Add salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients.

Step 6. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.

Nature pleases with beautiful young green foliage, and looking at all this beauty, I remembered my favorite way of making crispy salted cucumbers. In our family, everyone loves such cucumbers without exception. According to this recipe, they turn out to be super crispy, hard, and their rich green color is preserved. And the taste! ... Mmm ... beyond words. It's something. Yes, under the barbecue, under the potatoes. Well, I think you already understood that this recipe for crispy cucumbers should not be overlooked - in the summer it will be needed many, many more times: it has been tested repeatedly. Record!

Ingredients:

• fresh cucumbers - two kilograms;
• dill greens - one bunch;
• garlic - one large head;
• salt - two tablespoons without a slide.

Crispy lightly salted cucumbers. Step by step recipe

1. We wash two kilograms of fresh cucumbers with cold running water. Inspect for rot or other damage.
2. We place them in a deep bowl or other container, pour cold water on top (so that the water completely covers our cucumbers) and let stand for one to two hours.
3. Tip: for pickling cucumbers, an important point is the choice of the cucumbers themselves. After all, a beautiful and tasty result, first of all, depends on how you approach the choice of cucumbers when buying. What you should pay attention to: size (it is best to choose small cucumbers of the correct shape: no more than 15 centimeters long), peel (should be undamaged, dark green, elastic). A bumpy surface with small spikes indicates that there are fewer seeds in such cucumbers, and the flesh is denser and crispier, without voids. Such cucumbers are ideal candidates for our recipe. I also want to add that cucumbers grown in the open field are much more aromatic and tastier than greenhouse ones.
4. We wash a bunch of dill with cold running water and cut it into a length of three to four centimeters (not finely).
5. We disassemble the head of garlic into cloves, peel each of them from the husk. I always choose a bigger head of garlic as I love the tangible flavor of garlic in a jar of pickles.
6. While the cucumbers are soaking, you need to prepare the jars. According to this recipe, I can fill two liter jars. You will choose the size and number of jars yourself, since everyone has different varieties and sizes of cucumbers. Each hostess will be able to tamp them into jars in different ways. BUT! The speed of eating these crispy salted cucumbers will be equally high for everyone. And after a couple of days, you will again return to the stage of preparing cans. Fortunately, nothing needs to be sterilized!
7. So, wash the jars well and lay out the bottom with dill.
8. After two hours, drain the water from the bowl of cucumbers.
9. We begin to tightly pack the cucumbers in a jar, add a couple of cloves of fragrant garlic, a little more dill.
10. Fill the jar with cucumbers to the top.
11. Then add one tablespoon of salt without a slide to each jar (one tablespoon of salt without a slide goes to one liter jar of cucumbers).
12. Fill our cucumbers in a jar to the top with boiling water, cover with a nylon lid and shake well.
13. Then we remove the lid and leave the jars with lightly salted cucumbers on the table for pickling them.
14. A day later, our crispy salted cucumbers are completely ready for use.

Be sure to try this pickled cucumber recipe. Cucumbers always turn out tasty and crispy, and there are no difficulties in cooking. Such lightly salted cucumbers perfectly increase appetite and perfectly complement any lunch or dinner. Both kids and adults love them.

They are considered a traditional and widespread snack of Russian cuisine. Unlike pickled cucumbers, lightly salted cucumbers cook much faster. Unlike pickled cucumbers, which are aged in brine for a long time, lightly salted cucumbers, due to short pickling, turn out to be less salty and spicy. Hence the name.

Today, there are a large number of different ways to prepare lightly salted cucumbers. In recent years, recipes for lightly salted instant cucumbers, which can be eaten in just half an hour, have begun to enjoy wide popularity. Such salted cucumbers are prepared in a bag with various herbs and spices, without any brine.

Cucumbers prepared in this way are also delicious, but those who have tried them know very well that they taste significantly different from classic cucumbers that were cooked in brine and aged for 2-3 days.

Quick salted cucumbers in a jar unlike lightly salted cucumbers in the package, they have a characteristic sour taste and a more spicy aroma, due to fermentation that occurs in brine. Today I want to offer you a recipe for quick salted cucumbers in a jar, from the category of grandmother's recipes. You can eat such cucumbers the next day, but if you wait 2-3 days, you can enjoy the full bouquet of their taste.

Before proceeding with the recipe and learning how to cook crispy lightly salted cucumbers, I want to give a list of herbs and spices that can be used to pickle cucumbers. In addition to the ingredients that you see below, you can use cloves, caraway seeds, dill, mushroom grass, tarragon, cherry, horseradish and grape leaves, mint, bay leaf, oak leaves for pickling cucumbers.

Basic ingredients for one liter jar:

• Cucumbers - 4-5 pcs.,
• Garlic - 2 cloves,
• Dill umbrellas - 2 pcs.,
• Parsley sprigs - 3 pcs.,
• Currant leaves - 2-3 pcs.

Brine Ingredients:

• Water - 1 liter,
• Salt - 2 tbsp. spoons,
• Coriander grains - 10-15 pcs.,
• Ground black pepper - a pinch

Quick salted cucumbers in a jar - recipe

To get truly crispy lightly salted cucumbers, it is recommended to use them immediately after they have been plucked from the garden. This is the ideal option. After lying down for a while, even in the refrigerator, the flesh of cucumbers becomes looser and less juicy. To restore freshness to cucumbers before salting or pickling, it is recommended to soak them in cold water for 1-3 hours.

The time for soaking them in water will depend on how lethargic they are. To make cucumbers pickle faster, cut off the ends on both sides. Large cucumbers can additionally be cut lengthwise into two or four parts.

Prepare the remaining ingredients for pickling cucumbers. Peel the garlic cloves. Cut them into two pieces. Small garlic cloves can be left as is. Wash the sprigs of dill, parsley and currant leaves.

Scald the jar in which you will cook salted cucumbers with boiling water, or sterilize over steam. Put currant leaves, sprigs of dill and parsley, garlic in a jar.

Fill the jar with cucumbers. Cucumbers lay out in a vertical position.

Place a sprig of parsley on top.

Prepare the brine. Pour salt into boiling water.

Add coriander seeds for flavor.

You can additionally put cloves if you like its smell, mustard seeds, allspice and black peppercorns. In the brine for lightly salted cucumbers, I added only coriander and ground black pepper. Marinade for salted cucumbers should boil for about 5 minutes.

Pour cucumbers with hot brine.

Close the jar with a plastic lid. Leave it warm for 2 days.

Quick salted cucumbers in a jar. Photo

During this time, the brine will become cloudy and become sour, and the cucumbers themselves will change their color to a more yellow one. It means that crispy salted cucumbers in a jar ready. They are incredibly tasty with boiled young with dill. And with them you can cook a lot of delicious vegetable salads. Good appetite.

Lightly salted cucumbers are a delicious snack on a festive and everyday table. Who doesn't love crunching on a juicy pickled cucumber? But not everyone knows that they can be prepared quickly and easily. Now is the time to prepare them, as I consider the cucumber season to be open. The counters are overcrowded, the cucumbers are asking for a hand.

Crispy, elastic and moderately salty cucumbers can be prepared by everyone, with the slightest desire and a small amount of ingredients. To make the cucumbers tasty, you need to know a few simple rules: which cucumbers are better to choose, whether they should be soaked, how much salt you need, what brine, where to store. I will try to dwell on these points in more detail. Try it - you will succeed.

In order for quick salted cucumbers in a jar to be elastic and crispy, they must first be soaked in cold water for 2 hours. If you are in a hurry - miss this moment.

What is better to choose cucumbers? There is only one answer: ground. This is from personal observation. But the size does not matter: if I do it in a small jar, then I choose smaller cucumbers, but if I cook in a large one, then I choose large cucumbers, respectively.

The amount of ingredients is calculated for 1 liter jar.

Prepare the necessary ingredients.

Wash and put half of the greens on the bottom of the jar: dill, tarragon and, of course, horseradish leaves. By the way, horseradish not only gives a unique taste and aroma to cucumbers, but also protects them from mold. If desired, you can add garlic cloves, cherry or currant leaves.

In order for the cucumbers to be ready as quickly as possible, it is necessary to cut off their tips on both sides. And only then tightly fold into a jar.

Put the remaining half of the greens on top.

Prepare the marinade: boil water, remove it from heat, dissolve rock (not iodized!) salt, add peppercorns and bay leaves. Leave the brine for 15-20 minutes to cool slightly.

Then fill to the top with a jar of cucumbers.

Tie it with a gauze napkin and leave at room temperature for one day.

The brine will become cloudy, and the cucumbers will change color a little - they are ready. Then store quick salted cucumbers in a jar in the refrigerator so as not to sour. Every day they will become saltier, and the taste will be richer.

Bon Appetit. Cook with love.