Many people think that fast cannot be tasty. And they are extremely deluded. For example, on hastily you can make delicious salted cucumbers. After a while, depending on the method of salting, you can enjoy a crunchy delicacy that no one can resist.

Earlier, we learned that cucumbers can be grinded in several ways - in a jar, a saucepan, and even. Today we will discuss in detail the preparation of a snack in brine. As you know, this method is divided into 2 types - cold and hot filling. Each of them has its own advantages and is good in its own way. I love both and just alternate the cooking options so that loved ones don't get bored.

To complement the brine with bright flavors, some add apple, leaves of fruit bushes, lemon, aromatic and spices... But even classic recipes very good. The main thing in order to achieve the perfect result, you need to be guided by several rules:

1. Banks must be sterilized before use. Otherwise, you run the risk of getting a quickly deteriorating product, and this is at best. At worst, it can be harmful to health. Any container in which you are going to cook must be perfectly clean.

2. For lightly salted cucumbers, it is better to choose pickled varieties. They can be easily identified by the presence of frequent small bumps. They also have firm flesh and thin skin. Soft and watery specimens will not work.

3. Do not overdo it with salt. If you think that the more salt you add, the faster dish will be ready, then you are mistaken. An excess of this ingredient can soften the texture of the vegetable. Especially if for this you have chosen fine salt... Large required!

In addition, there are many other aspects that will help you succeed. We will discuss them below.

When the desire to feast on your favorite snack suddenly grabbed the throat, and waiting for the usual salted salted is not less than 12 hours later - do not worry! I will introduce you to an extra quick recipe that will allow you to satisfy your desire in a couple of hours.

Despite the speed of preparation, they turn out to be very tasty and aromatic. You prepare them and you yourself will understand everything.

Ingredients:

1. 1.5 kilograms of young strong small cucumbers;
2. 1 bay leaf;
3. 1 bunch of dill;
4. about 1 dessert spoon of coriander seeds;
5. 5 cloves of garlic;
6. 1 red hot pepper;
7. 1 heaped tablespoon of coarse salt;
8. 30 grams of sand;
9. 2 plastic bags.

Choose cucumbers that are firm and firm. It is advisable to select pickling varieties for this. If you are armed with sluggish vegetables, then it is better to initially soak them for 6-8 hours in ice water.

They need to be washed, trimmed and dried on a napkin.

The size of the vegetables depends on how soon you are going to salt them. If your plans include eating them in 2-3 hours, then it is better to divide them into halves or even circles. Whole cucumbers are best marinated for about 12 hours to achieve perfect brining.

We're going to enjoy a snack in a couple of hours, so we'll cut them in half. Arrange the cucumbers in a bag. Add chopped dill to them. I use both greens and stems.

Prepare the spices for pickling. To do this, combine salt with sugar in a small bowl. Lightly chop the coriander in a mortar. Wash not in flour, but to a state of depression. We do this to give the coriander the opportunity to fully reveal its aromatic potential.

Add it to a mixture of salt and sand. Grind the lavrushka with your hands a little and send it there.

Now you need to send chopped garlic and chili peppers in a bag of vegetables. Pour the spice mixture on top.

Close the bag and shake gently so that the ingredients thoroughly cover each cucumber.

If you are using a regular packing bag, then it is better to put on another one so as not to lose the juice secreted by the cucumbers. Its leakage will not only cause inconvenience in the refrigerator, but also affect the quality of the salting, because its presence is important in this matter.

Leave a bag of lightly salted on the table for half an hour.

Then put them in the refrigerator for 2-3 hours. After this time, you can take a sample.

The result is incredibly tasty and aromatic cucumbers that are easy to prepare and quickly serve. I serve such cucumbers more often with vegetable or cereal side dishes, as well as with meat. But even if you put only a plate of cucumbers on the table, it will not last long - they will grab it instantly.

Lightly salted cucumbers in a bag with garlic and dill

These cucumbers are prepared in the shortest possible time and they turn out wonderfully well. All you need is fresh young cucumbers, spices, garlic and dill.

Remember that too much garlic can adversely affect the crunch of cucumbers. Therefore, for one and a half kilograms of vegetables, 2-3 large or 5 medium slices are enough.

Required Ingredients:

1. 1.5 kilograms of small cucumbers;
2. 2 cloves of garlic;
3. 1 lavrushka;
4. 5 peppercorns;
5. 1 dessert spoon of whole coriander peas
6. 1 bunch of dill;
7. 3 currant leaves;
8. 30 grams of granulated sugar;
9. 2 tablespoons of coarse salt.

Salt for lightly salted cucumbers is better to use coarse. Fine salt can have a bad effect on the structure of a lightly salted vegetable. It can soften and become wobbly.

To help salt and seasonings saturate vegetables faster, remove their tails literally a couple of centimeters.

At the end of preparing snacks, we also need 2 plastic bags. Insert the first one into the other and put the cucumbers in it. The double layer will help to avoid leakage of secreted juice, which is necessary for pickling cucumbers.

Pour salt, sand, coriander, peppercorns, a chopped bunch of greens, lavrushka, currant leaves and garlic chopped in a convenient way there.

Tie both packages tightly and shake, actively distributing the spices over the cucumbers. Leave the cucumbers on the table for 2-3 hours.

After the specified time has passed, put the bag in the cold for another 8 hours. Then you can try whether our appetizer has been thoroughly marinated.

You will feel the scent as soon as you start opening the bag. The cucumbers have acquired a yellowish tint, which means they are ready.

I can already hear this delicious crunch! Bon Appetit!

How to pickle cucumbers with cold mineral water (recipe for crispy lightly salted cucumbers)

I consider this recipe to be one of the fastest and most versatile. Therefore, once a week, this appetizer appears on the table steadily. We eat it just like that, and in addition to the side dish. Especially, cucumbers are delicious with mashed potatoes.

Ingredients:

1. 1 kilogram of cucumbers;
2. coarse sea salt - 3 level tablespoons;
3. 1 liter of carbonated mineral water;
4. dill - 1 bunch;
5. 5 medium cloves of garlic.

Wash the cucumbers and cut off the ends.

With a pitcher of mineral water, put salt. Soda water is important here. Because the presence of bubbles directly affects the crunch of cucumbers. This is my secret ingredient which I share with you.

Salt, in turn, also requires proper selection. It must be large. Finely ground iodized salt can adversely affect the firmness of the vegetable.

Stir the solution and leave it alone while the other ingredients are prepared.

Crush the garlic with a knife, unpeeled. Coarsely chop the dill together with the trunks and place half on the bottom of the dish. In this case, we took an enamel saucepan.

Add half of the crushed garlic to it.

The cucumbers will lay in a dense layer on the fragrant pillow. They need to be slightly crushed without injuring the fruit.

Top them with leftover dill and garlic. Stir the water in the jug again and pour it over the cucumbers. If there is not enough liquid, just add more.

Cover all this wonderful green composition in carbonated brine and put it in the refrigerator for a day. Within 24 hours you will have a unique opportunity to enjoy the harmonious taste of cucumbers.

I love this treat for its versatility in eating. They can be successfully combined with other dishes and simply slipped to children as a substitute for their favorite chips.

Crispy lightly salted cucumbers with hot brine

The main advantage of the hot method over the cold one is faster cooking times. Boiling water boils most of the vegetable for extra marinating. As a result, we get the most delicate cucumbers with a refined and piquant taste.

We've already covered many hot brine recipes. This time I will introduce you to an original way of salting. We will grease them with salt in conjunction with apples. This will give the vegetables a light dessert flavor.

Ingredients:

1. 1 kilogram of pickled cucumbers;
2. 2-3 medium apples;
3. 1 bunch of fresh dill;
4. a couple of leaves of a currant bush;
5. 1.5 level tablespoons of salt;
6. 3 cloves of garlic;
7. 1 liter of water.

Rinse the dill and leaves and divide into 2 parts. We already know what it is for. Namely - the first will lie on the bottom of the dish, and the second will cover the cucumbers.

Wash the cucumbers and cover with ice water for several hours. Better to do it at night.

Place the cucumbers tightly on a pillow of herbs. On the second layer of herbs, spread the apples, previously washed and cut into slices. Add garlic.

Pour 1 liter of water into a saucepan, bring to a boil and dissolve the salt. Pour a container with cucumbers and apples with this solution. Then you need to cover with a lid and leave for 5-6 hours. For another 8 hours, the dishes should be placed in the cold.

In the morning you can try your result. In this case, you can eat both cucumbers and apples. The taste is indescribable. You'd better try it yourself.

How to cook crispy lightly salted cucumbers at home with cold brine

As we said, there are two methods of pickling with brine - cold and hot. We will talk about hot later, but we will discuss cold right now.

I love this recipe because the cucumbers, after such salting, look like from the picture. Cold water energizes them, preserves useful trace elements and natural taste. They turn out to be incredibly appetizing and crispy.

In addition, this method seems to me to be the safest, as it does not have to deal with high temperatures. My family love this delicious treat and ask for more every time. Try it too, you won't regret it!

Ingredients:

1. peas - 4 pieces;
2. dill twigs along with trunks;
3. 4 cloves of garlic;
4. horseradish leaves;
5. 1 liter of cold water;
6. 2 tablespoons of salt.

For cooking, you can take any deep container. We will use a saucepan in this case.

Note! If you are also going to cook an appetizer in a saucepan, then take it seriously. Cookware should be stainless steel or enamelled. Containers with chips and cracks will not work.

Cucumbers, especially if they have been plucked from the bush for more than 3 days, must be poured very cold water for a few hours. As the liquid warms up at room temperature, it needs to be changed.

Tear the dill and horseradish into large pieces with your hands. Chop the garlic in medium pieces, it is better not to pass through the press. In general, we can not grind all these ingredients. But by doing this, we give them the opportunity to fully reveal their fragrant charms in brine and the cucumbers will be saturated with them faster.

Divide the dill, horseradish and garlic into two parts. The first will lie at the bottom of the jar, feeding the fruits from below, and the second will cover the vegetables and saturate them from above. Thus, we will get a richer taste in a short time.

In a dry and clean saucepan, on the bottom, lay the first part of the herbs and garlic. Then spread the cucumbers tightly and cover again with herbs and garlic. Sprinkle the composition with peppercorns on top. Optionally, you can add currant leaves.

Let's move on to preparing the brine. In a liter of cold mineral water(you can use a regular filtered one) completely dissolve the salt. Pour the resulting liquid into a saucepan and put it in a cold room for a day.

If the cucumbers stand a little longer than the allotted time, they will become more salty and rich. Therefore, if you prefer, you can let it brew for more.

The appetizer turns out to be very crispy and tasty. By the way, the garlic has already been pickled and you can eat it. Try it!

Delicious cucumbers in brine with garlic and dill

It's no secret that garlic and dill give this delicacy a special aroma. These two ingredients are very common in recipes. You can, of course, do without them, but when these products are present in the jar, it turns out tastier.

Boiling water reveals the special aroma of dill and garlic, so we will consider this recipe on hot brine. Such cucumbers turn out to be more tender and savory, with a light and inviting crunch. And the lemon present in the brine will provide a unique sourness.

Ingredients:

1. 1 kilogram of dense medium cucumbers;
2. 2 hats and 2 bunches of dill;
3. 4 cloves of garlic;
4. 1 lemon (recommended)
5. 4 peppercorns (allspice or black);
6. 2 tablespoons of salt;
7. 1 teaspoon granulated sugar;
8. 1 liter of water

Rinse the cucumbers and cover with ice water. Leave alone for 3-4 hours. Then drain the liquid, dry the vegetables with a towel and cut the cucumbers into slices.

Wash and dry all plants for the marinade. At the bottom of a sterilized jar, put a bunch and 1 cap of dill, 2 slices of chopped garlic. Arrange the cucumbers on top in a horizontal position. Put sliced ​​lemon between them and along the sides of the container. Sprinkle with peppercorns on top. Add some cilantro seeds if desired.

Cover all this beauty with the remaining herbs and garlic. Meanwhile, place a saucepan with a liter of water on the stove and wait for it to boil. Dissolve salt and sugar there. Immediately after boiling, pour the brine into the jar.

Cover with a nylon lid and leave to cool. After that, the dishes should be taken to the basement or placed in the refrigerator overnight. In the morning, you can take the first sample.

If it seemed to you that the cucumbers were not salted enough, then you can leave them alone for a few more hours.

So, in a short time you can get wonderful and delicious lightly salted. I cook with this recipe very often. Try it too!

Crispy cucumbers in brine. How much brine do you need per liter?

Many people adore this dish precisely for its pronounced crunch and juiciness. If you belong to this category, then this recipe is for you. Cold water pickle has properties, just the same, saturation of vegetables with crunch.

We will cook cucumbers, this time on carbonated mineral water, which will add even more crunchiness and aroma. For this, any highly carbonated water is suitable and you need to use it immediately after opening the bottle so as not to lose a dose of gases that is valuable to us. Let's prepare a meal in 1 liter jars to eat everything at once. After all, the line between lightly salted and just pickled cucumbers is very thin and after a few hours they change their status.

Ingredients:

1. 300-500 grams fresh cucumbers small size;
2. 2 currant leaves;
3. a small sprig of cherries with leaves;
4. horseradish root (leaves can be used);
5. 3 peas of allspice or black pepper;
6. 1 tablespoon salt
7. 300-500 grams of soda.

Usually, on liter jar, densely packed with cucumbers, accounts for about a glass of water. If the jar is not completely filled, then more liquid is needed. Prepare 500 milliliters... If the brine remains, it's okay. If it is not enough, you can just add water..

Soak cucumbers for several hours in cold water. Then dry and remove the butts. If you are preparing large fruits, then they need to be divided in half or into several parts, depending on the size.

Rinse and sterilize the jar in a convenient way. Cut the horseradish root into pieces, break the twig in half, and tear the leaves into 2 parts. Lay the first part of these ingredients on the bottom. glass jars... Squeeze cucumbers tightly on top. Place the remaining ingredients for the marinade, except for the salt, on top.

Dissolve the salt in water, stirring as thoroughly as possible so that no crystals remain. Pour the jar up to the top so that the liquid level covers the entire contents of the dish. Cover with a nylon lid and put in the cold for a day.

The next day, you can already invite your family to the table, meeting them with crispy cucumbers. You can eat them with any side dish. But they are especially good with potatoes and herbs! Bon Appetit!

Video on how to cook cucumbers in brine

You can talk for a very long time on the topic of lightly salted cucumbers. Every home loves this delicacy. It can be eaten by absolutely all family members, including children. The aroma of lightly salted not only whets a healthy appetite, but also perfectly removes hunger.

You can combine the dish with anything. It could be a kebab, mashed potatoes, pasta and more. Even in its pure form, it flies off the table faster than chips or seeds.

How to salt lightly salted cucumbers so that they are crispy?

1. Choose medium-sized cucumbers so they don't cut and fit comfortably in the container. There are usually no voids inside them, and they will turn out to be crispy.
2. The skin should be pimpled and black thorns.
3. Yellowish and overgrown cucumbers are not suitable for this pickling method.
4. It is more correct to try cucumbers so that they are not bitter. Bitters are also not used!
5. The skin should be firm. Then the cucumbers will be crispy.
6. The best water for salting is spring water. If you are in the city, then use bottled water or mineral water. It can also be boiled and filtered through a charcoal filter to purify and enhance the taste of the water.
7. Be sure to soak the cucumbers for at least 3 hours. Thus, the cucumbers will become stronger and more elastic. This will be reflected in the finished crunch.
8. Before laying the cucumbers, glass jars should be soaked in a solution of soda, then washed very thoroughly with warm water and soap. Rinse thoroughly and pour over with boiling water. Dry.
9. For sterilization, cans can be calcined in the oven at 110 degrees. Or boil them together with the lids for 10-15 minutes. The lids are sterilized only in boiling water.
10. Large cucumbers are placed on the bottom, if they are very large, then vertically. Above are small cucumbers. All cucumbers are laid as tightly as possible to each other. Spices are placed on the bottom, you can put them between layers of cucumbers. After pouring the brine, cover the cucumbers with currant and horseradish leaves.
11. Use rock salt. Using a small one, there is a high probability of spoiling the cucumbers, and they will turn out to be soft. And this is contrary to our recipe! For 1 liter of water, they usually put 50-60 g of salt. This is about 2-2.5 tbsp. salt. The brine can be hot or cold. If vinegar is used, then hot is necessary, but then pickled cucumbers will turn out.

Do you like the recipes? Be sure to share them on social networks so as not to lose. When the time comes and you try them in practice, tell us about your successes. Your opinion and experience is very important to us! Thank you for the attention. Until new, tasty and useful meetings!

Today I will share the recipes lightly salted cucumbers fast food in a saucepan. They can be prepared in small quantities for immediate consumption. If you add more salt, then after a while they will be fermented.

Lightly salted cucumbers: recipe with garlic and dill in a saucepan

The first recipe I will share is a recipe for lightly salted cucumbers with garlic and dill in a saucepan.

You need to prepare:

• 2 kilograms of young, pimply cucumbers;
• A tablespoon of salt with a large slide;
• A bunch of dill with inflorescences;
• Large head of garlic;
• Horseradish root about 5 centimeters;
• Dessert spoon of coriander beans.

Salting lightly salted cucumbers in a saucepan:

1. To begin with, we will hold the washed fruits for some time in cold water. This can take anywhere from 30 minutes to two hours.
2. To prepare the filling, boil a liter of water and salt.
3. Put half the dill, thinly chopped horseradish root, garlic cut into plates in a bowl. We distribute cucumbers on top. Lay the second half of the dill and coriander seeds on top.
4. Fill with hot fill. Cover with a plate. If you have horseradish sheets, you can cover vegetables with them.

You can try it in the morning.

How to lightly salt cucumbers with cold pickle

And now we will use a recipe for quick cooking of lightly salted cucumbers in cold water in a saucepan. Cold pickling takes a little longer, but it turns out fragrant, crunchy, preserves the green color of the fruit.

• Cucumbers - 2 kilos;
• Salt - 35 grams;
• Garlic - 4 cloves;
• Hot pepper - half a pod;
• Dill with an umbrella - a small bunch;
• Horseradish leaf -2 pieces;
• Tarragon - 5 branches;
• Currant leaves - 6 pieces.

Cooking at home:

1. According to the recipe, salted cucumbers in a saucepan should be in spring or well water. As a last resort, you can take a filtered one. Just not boiled.
2. Salting dishes must be enameled. Do not salt in an aluminum pan to avoid oxidation.
3. We put all the products provided by the recipe in layers in a container. The top layer should be greenery.
4. Pour the prepared cucumber blank with a liter of water with salt dissolved in it. Cover with a lid and leave in the room. After two days, pickles will be ready with a simple ambassador.

I take the sample on the second day. The husband likes more sour. Try it as you like. If you want to ferment the cucumbers, then leave them warm for a couple of days.

Large cucumbers: how to add salt tasty and quick

These cucumbers are cooked quickly, literally in half an hour. It turns out very tasty, fragrant, crunchy.

We need:

• 4 large cucumbers;
• 4 large cloves of garlic;
• A large bunch of dill;
• A coffee spoon of ground coriander;
• A teaspoon of salt;
• Dessert spoon of vinegar;
• Half a glass of fragrant sunflower oil.

How to do it quickly:

1. You can pickle in a saucepan, but only a small one. Or in a large jar with a lid.
2. Cut the washed and dried fruits into quarters. Rinse the greens, let them dry on a paper towel, cut them not very finely. Crush whole chives, then chop finely.
3. We put everything that is needed according to the recipe in a bowl, cover with a lid, and shake well several times. We put it in the refrigerator. After twenty minutes, stir our snack. After another quarter of an hour, we serve the appetizer to the table.

On a note

In this recipe, salt, vinegar, oil can be adjusted to your liking.

Recipe for lightly salted instant cucumbers with boiling water in a saucepan

According to this recipe, instant salted cucumbers in a saucepan are poured with boiling water, therefore they are cooked in a day.

Have to take:

• Cucumbers;
• Dill with seeds;
• Horseradish leaf and root;
• Garlic;
• Cherry and currant leaves;
• Salt - 50 grams per liter of water.

I do not indicate the amount of seasonings. It all depends on the amount of vegetables and the taste of the hostess.

1. The fruits must be washed, the tails cut off. Divide the seasonings in half. We spread the bottom of the dishes in half, place the vegetables, on them the second half of the seasonings.
2. Boil water and salt, pour it over the fruits prepared for salting. Place a plate on top, close with a lid.
3. After 12 hours, you can try. But again, be guided by your taste. Someone will like it more in a day, and someone in two.

Bon Appetit everyone!

Lightly salt cucumbers for 5 hours

Now I will tell you how to salt salted cucumbers in a saucepan without spending a lot of time on this process.

• A kilogram of cucumbers;
• Dessert spoon of salt;
• Dill bush;
• 3 cloves of garlic.

How to make cucumbers quickly:

Put washed cucumbers without tails, herbs and garlic in a container. Sprinkle vegetables with salt and pour boiling water over them. After five hours, we put the container with the appetizer in the cold.

As you can see, we used a simple ambassador for this recipe.

Quick cucumbers with mustard

We prepare:

• 2 kilograms of cucumbers;
• Dill bush with seeds;
• A bunch of parsley;
• Horseradish leaves;
• Cherry leaves;
• Currant leaves;
• Hot pepper;
• 7 cloves of garlic;
• 2 liters of water;
• 100 grams of salt;
• 30 grams of sugar;
• A tablespoon of mustard with a mountain.

1. We immerse the cucumbers in water for a couple of hours. Lay out the bottom of the dishes with herbs, add chopped bitter pepper, garlic. Put cucumbers with cut tails on top of the greens. Sprinkle mustard over the vegetables.
2. Pour salt and sugar into hot, boiled water. Mix well. Pour the resulting brine into a container with vegetables.
3. Leave the pickles warm for several hours. Then we put it in the refrigerator. By the evening, the cucumbers are ready.

As you can see, the recipe for lightly salted cucumbers is simple, but the cucumbers are crispy and very tasty.

Lightly salted sliced ​​cucumbers in a saucepan in 5 minutes

This lightly salted cucumber recipe can be made in a saucepan in five minutes.

We need:

• A kilogram of gherkins;
• 6 cloves of garlic;
• A bunch of dill;
• 35 grams of salt;
• Juice of half a small lemon.

We cut the gherkins into four parts, before removing the tails. Chop the dill and garlic. We place the prepared products in a container, squeeze the garlic there. Sprinkle vegetables with salt, pour with lemon juice. Mix well. We put the container with the appetizer in the refrigerator. We try the chopped gherkins in five minutes.

I hope that quick recipe in 5 minutes you will like it and you will take note of it.

"Barrel" cucumbers - the same taste in a convenient container

Not every housewife has a cellar for storing pickles in a barrel or bucket, so pay attention to the recipe for barrel cucumbers in a saucepan.

• 1.5 kilograms of medium-sized cucumbers;
• 60 grams of salt;
• Litere of water;
• 0.5 heads of garlic;
• A small bunch of dill with seeds;
• 5 currant leaves;
• 3 cherry leaves;
• 2 laurel leaves;
• Horseradish leaf;
• 6 peppercorns;
• 3 pieces of cloves;
• A coffee spoon of mustard seeds.

We spread the bottom of the dishes with washed herbs. Also put the garlic, cut into two halves, and the spices with mustard.

1. We wash the cucumbers well, cut off the tails. Place the prepared vegetables on top of the greens.
2. We put a ladle of water on the stove, add salt after boiling, stir well.
3. Cool the fill. Fill in the cucumbers.
4. We press the vegetables with a plate, put a jar of water on top.

The snack should stand in a cool place for two weeks.

Apples appetizer

We prepare:

• 2 kilograms of cucumbers;
• 0.5 kilograms of apples;
• 4 cherry leaves;
• 4 currant leaves;
• 4 peppercorns;
• 10 pieces of cloves;
• Laurel leaf;
• Litere of water;
• 3 dessert spoons of salt.

How to salt in a saucepan:

Cut the apples into four parts, remove the seeds. Cut the tails of cucumbers. My greens. In a stainless steel saucepan, alternating, put herbs, cucumbers, apples, spices. We boil water with salt. Pour cucumbers with hot brine, install the load. After a day, we put the pickles in the cold.

Spicy appetizer

Prepared from gherkins using unusual spices.

Let's prepare:

• 5 peas of black and allspice;
• A teaspoon of sugar;
• A sprig of mint;
• Lime;
• A bunch of dill greens;
• 1.5 kilograms of gherkins;
• A tablespoon of sea salt.

Put the peppers in a bag, roll them with a rolling pin to crumbs, mix with sugar and salt. Add the zest removed from the washed and dried lime with a fine grater.

1. We cut the washed gherkins with trimmed tails in half.
2. Mix with prepared spices, chopped herbs, lime juice.
3. We leave in the room for an hour. Then we send it to the refrigerator. After 30 minutes, the snack will be ready.

I advise you to watch a video recipe for cooking cucumbers in a saucepan.

If you want to cook pickles, be sure to use the recipes for instant salted cucumbers in a saucepan. And share your favorite recipes with your friends.

Summer pleases us not only with excellent weather, but also with a fresh harvest. Surely, many have missed the small, crispy, fragrant cucumbers! When the long-awaited summer cucumbers finally appeared, we are starting to want to experiment, because just fresh cucumbers, although delicious, but quickly become boring. We ate pickled and pickled cucumbers in winter, but now we just want to diversify their fresh taste. A great way to preserve freshness and experiment with flavor is to make quick salted cucumbers.

There are a huge number of ways to prepare lightly salted cucumbers, but most recipes provide for cooking for at least a day, and you usually want something tasty here and now. Quick salted cucumbers are called quick cucumbers because their cooking time is only from 20 minutes to 2-3 hours! Therefore, for each feast, you can not limit yourself to any one recipe, take note of a few of the recipes below, and let the cucumbers on your table differ in their bright taste and variety.

Before taking up the practice and preparing quick salted cucumbers, you need to familiarize yourself with the theory. In total, there are three ways to prepare lightly salted cucumbers: in brine, in their own juice and the "dry" method, when the cucumbers are salted without brine and are ready for use in 1-2 hours maximum. It is worth trying to cook cucumbers for each of them, since the taste of cucumbers cooked different ways will be different. For the preparation of quick salted cucumbers, it is better to choose cucumbers small, strong, with a thin skin, bright green color and in pimples. Overgrown and overripe cucumbers can be used to cook lightly salted cucumbers in their own juice. If the cucumbers are not just picked from the garden, then it is better to pre-soak them in cold water. Remember to cut off the ends before cooking, so the cucumbers will cook faster. If you want lightly salted cucumbers to be crispy, do not put them tightly in the jar. Salt should be used not iodized, and ready-made salted cucumbers should be stored in the refrigerator for no more than 2-3 days.

Ingredients:
500-600 gr. fresh cucumbers,
1-3 cloves of garlic,
2/3 tsp fine salt,
dill umbrellas.

Preparation:
Wash the cucumbers well, cut in half lengthways or into quarters, put in a deep bowl. Peel and chop the garlic and add to the cucumbers, the dill can be chopped or put in whole umbrellas. Season with salt and stir with your hands so that all the ingredients are evenly distributed. Put everything in a bag, release the air from it and tie it. Leave at room temperature for 1 hour. An hour later, you can try quick salted cucumbers.

Lightly salted cucumbers in a container

Ingredients:
fresh cucumbers,
greens,
2 cloves of garlic,
allspice,
black pepper,
salt.

Preparation:
To prepare quick salted cucumbers according to this recipe, you will need a plastic container with a lid. Chop the herbs and place them in the bottom of the container. Crush the garlic with a knife handle and add to the herbs. Add crushed peas of black and allspice there. Cut the cucumbers in half lengthwise, put in a container and salt. By the amount of salt, you need to be guided by your taste, for this, imagine how much salt you take to eat fresh cucumber, increase this amount by about 4 times and salt the cucumbers in the container. Close the container tightly with the lid and shake it well. The contents of the container will bounce against each other, as well as against the walls of the container itself, as a result of which the cucumbers will release a large amount of juice, which will dissolve the salt. After 10 minutes, the cucumbers will be half in the brine from own juice, greens juice and salt. If you want cucumbers here and now, and there is no strength to endure, then shake the container for another 15-20 minutes. If you can wait a little, then leave it at room temperature for about 1 hour, then rinse off excess salt from the cucumbers and serve.

Quick lightly salted cucumbers with zucchini

Ingredients:
1 kg of cucumbers
1 kg of young zucchini,
3 tbsp salt,
1 tsp Sahara,
3 cherry leaves,
5-7 black currant leaves,
2 horseradish leaves,
1 bunch of dill with umbrellas,
3-5 cloves of garlic.

Preparation:
Wash cucumbers, dry and cut off the ends. Peel the zucchini and cut into slices. Chop cherry, currant and horseradish leaves, chop dill and garlic. Put all the ingredients in a container or saucepan, close the lid and shake well for 5 minutes. Leave warm for 1 hour, then refrigerate for 2 hours.

Quick salted cucumbers with lime juice

Ingredients:
1.5 kg of cucumbers,
1 bunch of dill with umbrellas,
6-7 peas of black pepper,
4-5 peas of allspice,
4-5 sprigs of mint
4 limes
1 tsp Sahara,
3.5 tablespoons salt.

Preparation:
In a mortar, crush black and allspice peas with sugar and 2.5 tbsp. salt. Wash the limes well, pat dry with paper towels and remove the zest. Add the zest to the pepper, salt and sugar mixture. Squeeze out the lime juice. Finely chop the dill and mint, you will need not only the leaves but also the stems. For cucumbers, cut off the ends and cut each cucumber lengthwise into 2-4 pieces. Place the cucumbers in a deep bowl, sprinkle with the mortar mixture, pour over with lime juice and stir. Then sprinkle with the remaining salt and chopped herbs and stir again. Leave the cucumbers at room temperature for 30 minutes. Shake off excess salt and herbs from the cucumbers before serving.

Quick salted cucumbers with sourness

Ingredients:
1 kg of fresh cucumbers,
5 cloves of garlic
1 bunch of dill
½ tsp ground coriander,
4 tablespoons vegetable oil,
2 tbsp 9% vinegar
1 tsp black peppercorns,
salt.

Preparation:
Wash cucumbers, dry and cut lengthwise into 2-4 pieces. Put the cucumbers in a container or saucepan, add salt, peppercorns, finely chopped herbs, coriander, garlic crushed with a knife blade to them, vegetable oil and vinegar. Close the container with a lid and shake vigorously several times. Leave at room temperature for 10 minutes, then shake again and refrigerate for 30-40 minutes. If after this time the cucumbers do not seem ready to you, you can leave them in the refrigerator for another 20-30 minutes.

Chinese quick salted cucumbers

Ingredients:
3 large cucumbers,
1 pod red hot pepper,
3-4 tablespoons soy sauce,
2-3 tbsp rice vinegar,
4 cloves of garlic
salt.

Preparation:
Wash cucumbers, dry and cut into slices, 1 cm thick, put them in a tight, clean bag, add there soy sauce, salt, rice vinegar, tie the bag and beat it well with a rolling pin. Finely chop the garlic and red hot pepper and add to the cucumbers after 20 minutes. Shake the bag well for 1-2 minutes and refrigerate for 1 hour.

Quick salted cucumbers with grated horseradish

Ingredients:
700 gr. overgrown cucumbers
1 kg of small fresh cucumbers,
½ tbsp. grated horseradish
1 bunch of greens
1 tsp dill seeds,
1 tbsp salt.

Preparation:
Wash overgrown cucumbers and grate on a coarse grater. Chop the herbs finely and add to the cucumbers. Add horseradish grated on a fine grater there. Add salt and dill seeds and mix thoroughly. Put a layer of the resulting cucumber mixture in a deep container, put a layer of cucumbers cut into quarters on top, put the cucumber mixture again, continue alternating layers. Place the lid on the container and refrigerate for 2-3 hours. If you want the horseradish taste to be felt more distinctly, leave the cucumbers in the resulting mixture for a day.

Lightly salted cucumbers are quick and easy to prepare, and their summer taste and aroma will adorn any feast. Quick salted cucumbers are a real find for those who do not like to wait long, delicious crispy cucumbers prepared according to quick recipes, you can start eating almost immediately after salting! You can pamper yourself and loved ones with such cucumbers not only at home, but also in nature, for example, while barbecues are being fried or potatoes are being baked over charcoal. Don't put off making this delicious summer snack until the fresh cucumber season has arrived!

Lightly salted cucumbers are a great summer snack with or without reason. They are perfect to serve with boiled potatoes, kebabs, to fried chicken, to any other dishes; use as an ingredient for salads, and just crunch for pleasure.

I'm not even mentioning how good they are for strong drinks - you simply cannot find better snacks!

There are simply countless ways to prepare such a snack. And all because it is too big people's love to this case. In addition, when they grow on their own beds, and you remove them every day in a bucket, then all that remains is to preserve them and lightly salt them. Because it is simply beyond the power to master them in other ways.

But if conservation is a responsible and long process, then salt them quickly is just what you need. Therefore, they are salted in pots, jars, and just in bags. Salted in the evening, and in the morning it is already possible to serve it on the table. And there are super fast ways, thanks to which they can be served at the table in half an hour. These are the favorite methods of pickling in bags, or express methods.

In today's article, we are going to consider such quick methods today. Of course, we cannot reflect all of them in one article, since there are just a lot of them! But you need to know at least the most basic and popular ones.

The most convenient way to cook lightly salted cucumbers is in a saucepan. Fruits of any size are suitable for this, but it is still best to take medium or small specimens. Firstly, because they saline faster, and secondly, because their skin is much softer and therefore they themselves will turn out to be crispy and not soft.

In addition, in large fruits, rather large seeds are formed inside, and all the taste of the pulp is given to them. Therefore, large specimens can be salted, but only when there are no others.

We need:

• cucumbers - 10 pcs (medium size)
• horseradish leaf - 1 piece
• dill - 4 umbrellas (2 - 3 branches)
• garlic - 2 cloves
• red capsicum - to taste
• black peppercorns - 7 pieces

To fill:

For 1 liter of water - 1 tbsp. spoon of salt

Preparation:

1. Wash fresh strong fruits, cut off the ends. If they are solid, they can be used immediately. And if the fruits are sluggish, then they should be poured with cold water for 3 - 4 hours. During this time, they are saturated with water and, after salting, will be hard and crispy.

2. Rinse the herbs thoroughly. I always take dill by eye; only an approximate amount is given in the ingredients. You can use any part of it - the umbrellas themselves, and the stem, and their delicate foliage. If the dill bush is large, then the stem needs to be cut.

In general, it is better to use different parts of it. It will be better for both taste and aroma.

3. Peel the garlic. Cut it into thin slices.

4. If you like spicy snacks, then prepare a slice of red capsicum. Personally, I always add it to pickles, even if only lightly salted. I add quite a bit, so that when you eat the finished product you don't feel it at all. But it leaves its own little taste mark.

5. Put a pot of water on the fire. If the fruits are not very large, then a liter should be enough. But even if not enough, then it is better to boil a little more.

6. As soon as the water boils, add salt and stir. If you want to add a little sweet touch, then add one and a half tablespoons of sugar.

7. In the meantime, while the water boils on the stove, put all the prepared ingredients in layers in a saucepan. Put some greens down, then cucumbers, and the remaining greens.

In principle, it doesn't matter how you distribute the ingredients. But it is desirable that a little horseradish and dill are on top. They need to cover the top layer, as it were.

You do not need to take a large saucepan for such a number of fruits. Otherwise, more brine will be needed. Make sure that after placing the cucumbers in the pan, there is enough room for it.

In addition, it will be inconvenient to put a large saucepan in the refrigerator, it will take up all the free space there.

8. Well, everything is laid out, and by this time we have a brine ready. It must be salty. When you add salt, do not be afraid that there may be a lot of it.

Pour boiling brine into a filled saucepan. He must completely cover all its contents. If the filling is not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as much as needed.

9. Prepare a saucer to fit the inside of the pan and place it on top so that it acts as oppression and crushes all the contents.

10. Leave at room temperature overnight. In the morning, our lightly salted cucumbers are ready. Especially if they are small. If they are larger, then they will need a little more time.

11. But whatever it was, in the morning you need to put the pot with the contents in the refrigerator. The salting process will also take place there. But in the refrigerator, the brine will retain its transparency. If you leave it at room temperature, then soon it will begin to turn cloudy and sour. And the fruits will also acquire a sour taste.

That's, in principle, all! You can eat cucumbers and enjoy their crunchy content and pleasant taste.

And here is a video on how you can cook your favorite snack in a saucepan.

We made a video specially for this article, and we really hope that it will help you quickly cope with the task. Go to the channel, watch other materials, there are many interesting things. Friends, and do not forget to subscribe and press the bell so as not to miss new ones interesting recipes!

Snack cucumbers cooked in a package for 1 hour

This option of salting is incredibly popular among the people, and in this way they are prepared at home, in the country, and even at work. And those who have gone out into nature generally consider it to be the best. As soon as the first fruits ripen in the gardens, they are harvested, and after eating a few fresh ones, they immediately take up the bags.

According to this recipe, by the way, you can salt not only in a bag, but also in a plastic container. The effect can be achieved exactly the same, and even much faster.

But today we are salting in a bag, which is why we are preparing it. Yes, not one, but two, for better strength. So that our cucumbers do not accidentally jump out of the bag.

And I almost forgot to say that this method is not only very tasty, but also the fastest. After our product has been salted, after 40-60 minutes it can already be eaten completely ready-made. And I must also say that it is so simple that it will hardly be possible to find something even simpler.

We need:

• cucumbers - 500 gr
• garlic - 1 - 2 cloves
• dill - half a bunch
• horseradish - 0.5 leaves
• pepper - to taste
• salt to taste

Preparation:

Small varieties are best suited for this method. Moreover, they can be salted not only ordinary small vegetables, but also long salad varieties. They are long and thin, which is just good, which means they will be salted faster.

1. Wash the fruits, cut off the ends on both sides and cut. This can be done in different ways, you can cut them lengthwise into 2 - 4 pieces, depending on the size. And you can cut them into medium-sized circles, or cubes. It also depends on their size.

The finer you cut them, the faster the salting time will be.

A feature of this method is precisely the fact that the vegetable is necessarily cut. And how much you do it does not make much difference. The main thing is that the pieces are not too large or too small.

2. Chop the garlic as small as possible, this is important. We need garlic juice that will quickly penetrate the fruit pulp. Therefore, for this, either you need to chop the garlic very finely, or use a garlic press.

3. We also need to cut the dill into smaller pieces. For this recipe, only the tender parts of the dill are needed, separate and remove the coarse stems. If in other methods of salting you can use any of its parts, then only openwork twigs are suitable here.

And lovers can also add a little parsley for taste and aroma.

4. Tear a half of a horseradish leaf with your hands into small fragments, so that later you can easily remove them.

Sometimes there is no shit, so nothing terrible will happen if we do not add it. When we salt cucumbers in this way at work, no one even remembers him.

5. Salt the fruits, as for a salad, so that they can be eaten. They should be moderately salty. To determine if there is enough salt, the chopped cubes must be mixed and be sure to try.

If the taste suits, then just take another pinch of salt and add it to our preparation. We cook lightly salted cucumbers, not a salad, so you need a little more salt than for a salad.

6. Now that everything has been cut and prepared, you can put all the components in a plastic bag. Rather, in two packages, one must be inserted into the other. Then you will understand why such a manipulation is needed.

7. Yes, we almost forgot. Add some more pepper. For this I really like to crush two or three black peppercorns and add them. The aroma in this case will be simply stunning.

But if you don't want to mess around, then just add a pinch of regular ground pepper.

8. Now the fun begins. Twist the bag and very vigorously shake it up and down so that all the components are mixed, and juice should appear.

9. Let it lie in this state for about 10 minutes, and then shake it again. After that, draw air into the bag, you can even inflate it there and tie it tightly. Put in the refrigerator.

In an hour, our delicious and aromatic appetizer is ready. Feel free to serve it on the table and treat everyone present.

If there is no refrigerator, then at room temperature you can keep the snack for not an hour, and for 30 - 40 minutes, periodically shaking the bag again.

The finished product is best eaten right away. When it lies for a long time, it loses its taste. Garlic smell and aftertaste begin to prevail. And the cucumbers themselves lose their shape, because the juice flows out very intensively. And their taste becomes watery. Therefore, lightly salt them in a bag for one, maximum two times.

But it is still desirable to eat them in one day.

You can also salt cherry tomatoes in the same way. To do this, they need to be pricked with a toothpick. And the time for salting will take 24 hours. But on the other hand, they turn out to be simply incomparable.

Here is such a wonderful and fast way. To prepare such an appetizer of time, you need everything - nothing. Cut everything and shake it, that's the whole story.

And such cucumbers can be salted in just 10 minutes. Watch the video from our YouTube channel.

It's so fast and simple!

Lightly salted cucumbers in hot brine overnight

Salting our green vegetables in this way will take exactly one night. That is, if you salt them in the evening, then in the morning you can already eat them with might and main, especially if you use small specimens.

We need:

• cucumbers - for a 3 liter jar (how many will fit)
• dill - 8 umbrellas (or 1 large bush)
• currant leaf - 8 pcs.
• cherry leaf - 8 pcs
• horseradish - 1 sheet (small)
• garlic - 2 cloves
• black pepper - 10 pcs
• allspice - 3 pcs
• red capsicum - to taste and pungency
• clove buds - 6 pcs.

For brine:

• water - 1.5 liters
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons

Preparation:

I will salt the cucumbers in a three-liter jar, but you can also pickle in a saucepan. It's just that you can put everything in a jar very compactly and tightly, and you need more space in the pan. But this will not affect the quality in any way, so choose the container yourself.

1. Wash the fruits and cut off the tips. Let me remind you that if they are small and ripped off, for example, in the morning, and you cook them in the evening, then soak them in water for 3 hours, provided that you do not immediately put them in the refrigerator. The same applies to purchased items.

Otherwise, they will not turn out crispy and dense. It's summer now, and cucumbers quickly lose moisture when exposed to heat. And moisture is very important for everything to work out as it should.

2. Wash the herbs and immediately put all of them on a plate, so as not to forget anything later. To date, I did not have currant leaves, and I decided to replace them with raspberry leaves. Smell, of course, I will not achieve, but it will be possible to preserve the rigidity.

Dill can be used not only in umbrellas, but also take a whole bush, along with the stem. If it is large, then it can be cut as needed.

Tear the horseradish leaf into smaller pieces.

3. Prepare spices, too, all at once in one place, so as not to forget anything. I use red hot peppers. It can be of varying degrees of severity, this must be taken into account. My pepper is very hot and therefore I take it just a little.

Peel the garlic and cut into thin slices.

4. We will need a three-liter jar. It must be thoroughly washed with soda and rinsed with boiling water.

5. Now that we have everything ready, we will put everything in the jar. Lay the fruits very tightly to each other in the first layer. If the last of them has to be squeezed in, then this must be done. The tighter we lay them out, the less brine we need.

Lay out larger specimens downward, smaller ones on top. Small ones will be salted faster, and we eat them faster. In the meantime, the bottom line, yes, the bottom will arrive in time.

6. Then put a little different greens and some of the garlic.

7. Then again cucumbers, you can immediately two layers. And again greens, garlic and half of the whole pepper, along with red. In the middle - it belongs to him.

8. And so, alternating layers, fill the jar to the very neck. I have small samples and they went into the jar much more than I expected. And it wasn't even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.

9. Be sure to put the remaining peppercorns and herbs on top. Great, everything turned out very nicely. And tomorrow it will be delicious!

10. Boil water as it boils, add salt and sugar. Wait until they dissolve and boil again. Brine, and it is also called brine, is ready.

11. Pour it into the jar right up to the neck. It took me about 1, 4 liters. But this amount will depend on how tightly you put all the cucumbers.

12. Cover the jar with a saucer, if they want to jump out, then put a liter jar of water on top.

13. Leave the jar in the kitchen at room temperature overnight.

14. In the morning you will see that they have changed their color. This means that they are already ready. And you can already take a sample.

15. Once tasted, put the jar in the refrigerator and store it there. At any time of the day or night, cold crispy cucumbers are waiting for you to get them and taste them.

By the evening, larger specimens will already come up. Therefore, boil potatoes or fry meat. An incredible dinner awaits you!

Quick recipe for salting with lime and mint

This appetizer is very good to prepare by going to a picnic. They are prepared almost instantly. It will take only 30 minutes for them to salt and become very tasty.

We need:

• cucumbers - 1.5 kg
• lime - 3 pieces
• dill - 1 bunch
• mint - 4 branches
• salt - 2 tbsp. spoon
• sugar - 1 tsp
• allspice - 3 peas
• black pepper - 4 peas

Preparation:

1. Wash the fruits and trim off the ends on both sides. Cut each of them into two to four pieces, depending on their size.

2. Crush the peppercorns in a mortar. Ground pepper could have been used, but when the pepper is just pounded, it has a very different smell, much more intense and aromatic.

3. Wash and dry the limes. Then grate the zest, only its green part.

Add the zest to the mortar and mix with the pepper. Feel what the aroma has gone. Our cucumbers will also smell better, or maybe even better.

4. Squeeze the juice from the remaining limes into a separate container.

5. Cut the mint and dill into smaller pieces. If the dill has very thick stems, then it is better to cut them off. If they are small, and most importantly not tough, then cut them too.

6. Transfer the fruits to a bowl. Pour juice over them and sprinkle with spices. Then mix gently to keep the sticks intact.

7. Let stand in this form for 30 minutes. After this time, they are ready and can be served.

It turned out great snack under and something stronger.

Therefore, when you are going to nature, take everything you need with you. Better appetizer hard to come up with!

Salted with garlic and herbs in soy sauce

This recipe differs from all the others in that it uses soy sauce and a lot of greens as a marinade. Dill and cilantro are taken in the original. But I know that not everyone can tolerate the smell of cilantro, and they will not even eat other greens that were just lying nearby.

Therefore, if you are just such people, then replace cilantro with parsley. Or just add one dill, as I did in today's version.

We need:

• cucumbers - 1 kg
• garlic - 5 - 6 pieces
• dill - 1 bunch
• cilantro (parsley) - 1 bunch
• soy sauce - 200 ml
• olive or sunflower oil - 1 tsp
• vinegar - 1 tsp (incomplete)
• sugar - 1 tsp
• ground red pepper - to taste (pinch)
• salt - 1 tsp
• sesame seeds - 2 - 3 tbsp. spoons

Preparation:

1. Wash the fruits and cut off the ends on both sides. Cut them into 4 parts, and if the vegetables are long or pot-bellied, then you can cut them into 6 - 8 parts. In general, cut so that you immediately take a piece and put it in your mouth whole, or so that it is enough for two bites.

Season with salt on top, stir and let stand for a while.

Prepare the ingredients right away so that everything is at hand.

2. Place the sticks in a saucepan or bowl.

3. Rub the garlic on a fine grater. If you suppress it with a press, or chop it finely, then it will be felt, and grated will be just right. It will fully combine with all other components and will not stand out to taste in any way.

4. Finely chop the greens. If it has rather thin stems, then chop them also, if they are large, then it is better to remove them.

5. Place the sesame seeds in a bowl or deep bowl. Pour in soy sauce, vinegar and oil. To mix everything. Let stand for a while so that the seeds are nourished.

Vinegar should be added with care. It's just that everyone has different tastes, and therefore it is difficult to please everyone. So add as you see fit.

By the way, you can use it together and lemon juice... It will even be more natural. In addition, we will acquire another wonderful scent.

6. Pour herbs, garlic and black pepper into a saucepan, mix everything well. Then pour in the liquid component with sesame seeds and mix again.

7. In principle, that's all! Now we just put the saucepan in the refrigerator, closing it with a lid. And after 4 - 6 hours our lightly salted cucumbers with herbs, in soy sauce are ready.

Very tasty! As it turned out, soy sauce goes well with the hero of our today's story.

You can store them in a jar in the refrigerator. We kept it for a week and nothing happened to them. Throughout the entire shelf life, they remained tasty and appetizing.

Cold and fast way with mineral water

And there is also such an interesting way to salt cucumbers. This is the so-called cold way salting. You can, of course, use ordinary cold water, or better spring water.

And you can like this, with mineral water.

Mineral water must be carbonated. It is the gas bubbles that make the salting process go fast enough.

Delicious beautiful cucumbers can be eaten the next day.

Ambassador in a fast way without losing color

I heard that pickles can be salted in such a way that they will not lose their color. It was always interesting how you can achieve this.

And then one day I came across such a recipe, which just described how to do it. And you know what the secret was - vodka was added to the brine! That's it!)

Yes, and they are salted in a barrel. Although you can also pickle them in a saucepan.

I give the recipe in the form in which it came to me. The proportions here are quite large, but I decided not to change them. Someone wants to salt only half a kilogram of fruits, someone 3, and someone all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone will be able to calculate the required number of kilograms and grams for himself. ...

We need:

• cucumbers - 10 kg
• dill - 320 gr
• currant leaf - 320 gr
• horseradish leaf - 170 gr
• chopped garlic - 20 gr

For brine:

• water - 7 liters
• salt - 320 gr
• vodka - 150 ml

It is very convenient to add salt to a kilogram of vegetable for a test. In this case, we simply divide the weight of all other ingredients by 10.

Preparation:

1. Wash the fruits and cut off both ends. Take not very large specimens, their skin is more tender and because of this they turn out to be more tasty. The brine through the thin skin nourishes the inner pulp better.

Prepare all the greens at once so that they are on hand.

2. Put the cucumbers in a barrel, shifting them in layers with herbs and garlic.

The top layer must be green.

3. Boil water and add salt to it. As soon as the salt dissolves, pour in the vodka and turn it off immediately.

4. Pour the hot brine into the keg. Press down the contents with not very heavy pressure, just a flat plate will be enough.

5. The next day you can eat them.

But on the same day they will need to be removed to the basement. I think that not every house has a barrel and a basement. Therefore, we salt our vegetable in a saucepan and store it in the refrigerator.

I myself love it when there is plenty to choose from. When you try to cook for different recipes, there will certainly be one among them that you will love the most.

But how many people, so many opinions, especially when it comes to taste. What I like best does not have to be liked by another.

So try it and look for your recipe. Our summer is long, and what - what, and cucumbers will always be born in a large number... Therefore, you can try a lot of different options.

And I will end on this. And I want to wish everyone that you always get only the most delicious cucumbers!

Bon Appetit!

Lightly salted cucumbers are a great addition to any dish. They will decorate festive table and pleasing to the eye. Perfect for strong drinks.

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

Fast cooking

Lightly salted cucumbers are a product that appears on the table during the period when the main harvest of cucumbers is being harvested (late summer, early 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 can be eaten just as quickly. This product is prepared mainly in small quantities so that it can be eaten once or twice. After the next portion is over, they begin to prepare the next one, since this is done very simply. Even a person who is far from cooking can cope with this cooking task without any problems, since the recipe is very simple.

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

Revealing secrets

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

• when cooking, use hot or cold brine;
• vegetables are cooked in their own juice;
• lightly salted cucumbers are prepared dry (no brine).

To make the salting process really fast, use small bright green vegetables with "pimples". A smooth cucumber won't work - it's a salad variety. But the "pimples" indicate that vegetables are suitable for pickling. Firm, thin skin will work best.

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

What does the crunch depend on?

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

The tips of the cucumbers must be cut off beforehand. 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 most.

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

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

The container with cucumbers is not corked, but covered with a napkin on top, which allows the process to proceed in a planned manner. Fermentation requires air.

Oak, tarragon, anise umbrellas will give the product special properties and taste. But don't forget about the traditional dill, horseradish, parsley, black currant and cherry leaves.

Using cloves, bay leaf, hot pepper is a "classic", no salting can do without these ingredients.

Coarse salt works best.

Lightly salted cucumbers can become "salted" if not kept cold.

These, seemingly insignificant, nuances will help in deciding how to make lightly salted cucumbers correctly.

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

Necessary products

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

Cucumbers in brine

We proceed to reveal the secret of how to make lightly salted cucumbers quickly.

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

The saline solution can not be prepared in advance, but proceed as follows: pour salt (2-3 tbsp. L.) Into the jars with vegetables, add sugar to taste 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 in this form until the salting process is completed. You can add apple slices to all the spices and herbs in the jar. This will give the cucumbers special taste and sourness. Here it is, the first answer to the question of how to make salted cucumbers.

The bag is like 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 basic conditions for cooking, for example, in the country or at a picnic. The process of boiling water becomes redundant. Use a plastic bag for this recipe. Washed vegetables should be dried and put in a bag. Beforehand, each cucumber must be pierced so that the salting process is faster and better. Salt and spices are added.

Cucumbers in their own juice

Here is another way that will help you understand the question of how to make salted cucumbers at home. This recipe uses the juice of the vegetables themselves. For this, any cucumber is suitable, both the ugliest and the largest. They are grated or chopped using 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. We observe the following proportions for one three-liter jar:

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

Vegetables intended for juice are crushed. You should get about 1.5 liters of thick puree. On the bottom put horseradish leaves, 1 clove of garlic (it must be cut into two parts), 1 umbrella of dill. Sprinkle everything on top with salt (1 tbsp. L.). Then cucumber puree is poured into the jar by a third of the volume and vegetables are placed vertically, but not all. Put horseradish, garlic, dill and pepper again. Sprinkle with salt, pour cucumber puree and lay vegetables. Pour the last spoonful of salt at the end. The jar is tightly closed with a lid. Leave for 2 days. For two days, the cucumbers are salted, and then they can be consumed.

The process can be simplified by dissolving salt in the cucumber juice. Celery will give a special flavor to the cucumbers, so it can also be used for salting.

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 easily, but at the same time you get an excellent taste. For cooking you will need:

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 be salted better. The apples are divided into 4 parts, the core remains. The garlic is peeled and divided into cloves. Vegetables together with apples are placed in a vessel (jar, saucepan), garlic, herbs, black pepper are placed between them. Salt is poured into boiled water and mixed until dissolved. For 1 liter of water - 2 tbsp. tablespoons of salt. The resulting brine is poured into 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 lightly salted cucumbers.

Cucumbers and lime juice

Grind sugar, salt and pepper. Lime is washed, wiped off and the zest is removed with a fine grater. It is mixed with pepper and salt. The lime, the zest of which was used, is wrung out. Mint and dill are chopped. The cucumbers are peeled and cut. The large cucumbers are divided into 4 parts, the small ones into 2. Then they are placed in a deep bowl.

Chopped peppers with salt, sugar and lime zest are poured into a bowl, poured over with juice, then mixed. 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 within 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 tsp;
• 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.