Regardless of the recipe chosen, the fruits must first be soaked in order to be nourished in cold tap water for 3-4 hours. This point should not be skipped, because this way they will be able to absorb as much moisture as possible and the output will be incredibly juicy.

Classic recipe in brine in a saucepan

If the goal is not to prepare a crispy snack quickly, then the old grandmother's way is the best option. Filling with cold brine requires at least a day, but you don’t have to worry about not getting the same taste that is expected. We warn you that the result is influenced not only and not so much by proportions, but by spices and pickled greens. Without garlic and fragrant dill, nothing will come of it.

Ingredients:

• fresh cucumbers - 1 kg;
• water - 1 l;
• salt - 1 tbsp. the spoon;
• black allspice - 5 peas each;
• garlic - 3-4 cloves;
• dill - 5-7 umbrellas;
• horseradish leaves - 1 pc.;
• leaves of blackcurrant, cherry - 5-7 pcs.

Step by step preparation:

1. Put leaves and dill umbrellas on the bottom of the enameled dish (leave a couple of pieces to put them at the very end).
2. Cut off the “butts” of the washed and pre-soaked cucumbers and spread them on top of the greens, periodically sprinkling them with peppercorns and garlic slices.
3. Prepare a cold brine: in a separate bowl, mix purified water and coarse rock salt, stir until it is completely dissolved. Pour into a saucepan, top with the remaining dill umbrellas.
4. Put oppression, which may be suitable for a jar filled with water, installed on an inverted plate. In this case, the saucer should be smaller in diameter than the pan itself.
5. Leave for about a day.

hot way

This is a super fast pickle. If, when pouring with cold brine, a day passes until ready, then 12 hours are enough here. You can put cucumbers in the morning with little salt, and in the evening serve them on the table with boiled young potatoes. In addition to traditional pickling greens, you will need mustard seeds, but you can do without them.

Ingredients:

• green cucumbers - 1 kg;
• salt - 2 tbsp. l.;
• water - 1 l;
• horseradish leaves - 1-2 pcs.;
• dill - 5-7 flowers;
• black, allspice - 5 peas each;
• bay leaf - 2-3 pieces;
• cloves - 2-3 buds;
• mustard seeds (optional) - 1/4 tsp

Cooking method:

1. Put dill umbrellas and leaves or horseradish roots in the first layer on the bottom of a clean enameled pan, and then throw in the rest of the spices.
2. To prepare a hot brine, you should make salt water in a saucepan: the solution must be brought to a boil, and then allowed to cool slightly.
3. Lay well-washed and pre-soaked fruits on top of the spices.
4. Pour a fairly strong salt solution into the pan and put oppression.
5. Infuse at room temperature for 6 to 8 hours, then put the container in the refrigerator for about half a day.

Daily salted cucumbers in a cold way on a mineral water

According to this recipe, cucumbers are prepared quickly, simply and, most importantly, they are crunchy. If you like it saltier, you can add a little more (literally a teaspoon) of salt.

Ingredients:

• gherkins - 1 kg;
• highly carbonated mineral water - 1 l;
• table salt - 3 tbsp. l.;
• garlic - 3 cloves;
• a bunch of dill (if there are umbrellas, it is better to add them).

How to cook:

1. Divide the well-washed dill into two identical parts, break each of them in half again and lay half of the greens on the bottom of the enameled container.
2. Peel the garlic, chop the cloves into thin slices and add half of the chopped to the dill.
3. Rinse the greens thoroughly, cut off the tips from them and lay them on the prepared substrate.
4. Add remaining components.
5. Prepare the brine: pour the mineral water from the bottle into a separate bowl, add all the salt at once and stir until it is completely dissolved.
6. Pour cucumbers with herbs and spices with brine, cover the pan with a lid and refrigerate for about 24 hours.

You can salt cucumbers on mineral water with the most diverse set of greens. Some housewives add bay leaf, hot pepper, parsley. Particularly brave, lovers of aromatic Caucasian herbs, put basil, petiole celery, tarragon.

On a note

There is a slightly different technology, when cucumbers are kept at room temperature for a day, and then placed in the refrigerator for 12 hours.

To insist cucumbers, it is necessary to use only enameled dishes with intact enamel. In no case should they be lightly salted in containers made of aluminum, galvanized iron and steel, since these materials (aluminum is especially dangerous) oxidize, which leads to the ingress of harmful substances into the fruits.

Malosoli is a fairly simple dish that does not require special skills, an exclusive set of ingredients and a long wait for readiness, but at the same time it can become a decoration for any table. They can be cooked and, that is, you do not need to pour brine.

Experiment, try different options, add the spices you like, pick up the greens and enjoy the hot or spicy taste and the proverbial crunch. Make salted cucumbers according to an instant recipe, daily classic or carbonated mineral water - they turn out great in a saucepan. They are easy to put in and take out of the container. Bon appetit!

Lightly salted instant cucumbers are a versatile, simple appetizer, the recipe of which should be in the arsenal of every cook.

A simple combination of cucumbers, hot pickle, garlic, spices and spicy herbs gives an incredibly appetizing result - crispy, juicy, fragrant and spicy-tasting lightly salted cucumbers, which are ready to serve to the table in 12-14 hours. Minimum effort - maximum pleasure. Try it!

To prepare quick salted cucumbers in a saucepan, you will need these ingredients.

Prepare the brine. Boil 2 liters of water, add salt and mix everything thoroughly so that the salt is completely dissolved. Turn off the heat and cool the brine for 5-7 minutes.

The brine will not be needed all, but about 1.5-1.7 liters, but it is easier to cook it right away with a small margin than to cook another serving if there is not enough brine.

Wash the cucumbers thoroughly and cut off the “tails” on both sides.

Put a layer of fragrant greens on the bottom of the pan: 2-3 dill umbrellas (or stems, greens), a horseradish leaf, 2-3 currant or cherry leaves. You can buy a ready-made bouquet for pickling or use available herbs and fragrant leaves.

Place a layer of cucumbers tightly into the pan.

Add a few more leaves of fragrant greens, an umbrella of dill, and pack the remaining cucumbers tightly in the pan.

Add a few more fragrant green leaves, 4 peeled garlic cloves, 6-7 black peppercorns and 7-8 allspice peas.

Pour the cucumbers with hot brine - in such an amount that the cucumbers and herbs are completely immersed in the brine. Set a light pressure (a plate will do) so that the cucumbers do not float.

Allow the cucumbers and brine to cool to room temperature, then place the pot in the refrigerator for another 10-12 hours before serving.

Lightly salted instant cucumbers in a saucepan are a success. You can try. Bon appetit.

For some, the season of lightly salted cucumbers is already ending, but for me it is just beginning. You can hardly find a person who refuses such an appetizer that combines the freshness of a summer vegetable, salty and spicy taste. To crunch with such a cucumber is glad both old and young. There are a great many recipes for making lightly salted cucumbers, for example, these are lightly salted cucumbers with mineral water or with dry mustard, which will conquer lovers of savory snacks with their spiciness. Those. these are recipes that have already been tested by time and those that were invented not so long ago, but have already managed to win the hearts of many admirers of this crispy snack.

And today we will cook salted cucumbers with horseradish leaves in a saucepan. But first, a few tricks for making delicious lightly salted cucumbers.

Lightly salted cucumbers in a quick-salting pan

It is advisable to use cucumbers of the same size, they will evenly pickle in an equal time. But if you have different-sized fruits, then lay out larger cucumbers with the bottom layer, and smaller ones on top.

If you pour cucumbers with cold brine, then you will be able to taste them only after 3 to 4 days.
And if you pour cucumbers with boiling brine, then the very next day you can serve a delicious and crispy snack to the table.
I hope you will like my today's recipe, and you will try it in your kitchen, pleasing yourself and your loved ones. I would like to say that horseradish, both the root and the leaves themselves, give the fruits elasticity and add more crunch to ready-made salted cucumbers.

To prepare salted cucumbers with horseradish leaves, you will need

Ingredients:

• Cucumbers - 2 kg,
• Horseradish leaves 5 - 10 pieces,
• Umbrellas of dill 5 - 10 pieces,
• Black peppercorns - ½ teaspoon,
• Allspice peas - 10 pieces,
• Bay leaf - 5 pieces,
• Carnation 3 - 5 pieces,
• Mustard seed - ½ teaspoon,
• Water - 2 liters,
• Salt (coarsely ground without iodine) - 4 tbsp. spoons.

Cooking process:

Sort and wash cucumbers. Prepare a saucepan. I had an old enamel pan, the main thing is that it should not be damaged.

Rinse the horseradish leaves and dill umbrellas, put them on the bottom of the pan. Top with allspice and black peppercorns, bay leaves, cloves, mustard seeds and other spices to your taste.

Next, lay out the cucumbers, as I already wrote, it is advisable to lay large cucumbers down so that they are better salted.

Pour water into a separate pan and dissolve salt in it, bring to a boil and then pour prepared cucumbers with boiling brine. Cover the saucepan first with a plate smaller than the diameter of the saucepan and then with a lid.

We leave the cucumbers to salt at room temperature for 6 to 8 hours, then send the pot with cucumbers to the refrigerator and after they have cooled, they can already be served on the table.

For a change, you can add black or red currants, apples, cherry leaves, currants, etc. to the pot with cucumbers. It all depends on your imagination.

Be creative and don't be afraid to experiment in your kitchen. Enjoy your meal! Thank you Slavyana for the recipe and photo.

You may be interested to know about the recipe for lightly salted cucumbers in mineral water:

Sincerely, Anyuta

Every summer, as soon as young cucumbers appear, the period of their pickling begins - in jars for the winter, or in a pan, in haste, to eat them lightly salted. True, in order to cook crispy, light-salted yummy, smelling of dill and garlic, you need to wait a few days. And I want to speed up this process! Fortunately, this is quite real.

There are many recipes for quick pickling cucumbers. Moreover, you can use a cold or hot method, which is more preferable for you. For example, when using hot brine, they will be ready in an hour.

What recipes can be used for cooking cucumbers in a saucepan, which pickling method to choose? Let's talk about it on the site "Popular about health":

A few cooking tips

To get tasty, evenly salted cucumbers, use young vegetables that are about the same size. It is ideal to take small fruits, with a thin skin and pimples - these will definitely quickly pickle.

If you have large specimens at your disposal, it is better to cut them in half. Very large - in three parts.

Before cooking, be sure to wash the vegetables under running water, then soak in cold water for a couple of hours. During this time, they will be cleansed of nitrates and get rid of bitterness. In addition, they are saturated with moisture, which subsequently makes them more crispy.
Cooking cucumbers in a saucepan - recipes

Cold pickling method:

This is a very simple recipe, following which you will get delicious, aromatic vegetables in two days. This method is convenient for ordinary urban cuisine, suitable for summer cottages.

Us need: for 2 kg of fresh fruits - one and a half liters of soft cold water, 3-4 tbsp of ordinary salt, 1 tbsp of sugar, as well as 1 head of garlic, a pair of dill umbrellas.

For additional aroma and taste, take more: 1 sheet of horseradish (or a piece of chopped root), 4 sheets of blackcurrant, 3 - cherries, 1 tsp. mustard seeds.

You can also use 5-6 grains of allspice and black pepper, a couple of bay leaves.

Cooking:

Prepare the cucumbers as described above, cut off the ends. Put half of all the greens (wash the fresh ones well beforehand) and seasonings in a large enameled pan.

Peel the garlic, cut each clove into several pieces. Put half into a bowl. The rest of the garlic will be used later.

Lay the cucumbers on the greens in layers, tightly to each other. Put some garlic on each layer. Cover the last layer with the remaining greens.

Separately, mix water with salt and sugar, stir well to dissolve everything.

Pour the resulting brine over the vegetables in a saucepan. Cover with a large, slightly smaller plate. Cover with a gauze napkin, put the load. For example, a liter jar of water. The load is needed so that the salting “accelerates”. Without it, the cucumbers will be salted in 4-5 days, with it the process in the pan goes faster.

Put the pan in a cool place, preferably in a cellar, where it is not hot and there is no sun. After two days, you can serve the table.

Hot pickling method:

If you wait two days for a long time, use this salting method. Boiling brine almost instantly penetrates into vegetables and cucumbers can be eaten immediately after cooling. The only bad thing is that they lose their bright emerald color. However, they taste very good - juicy, crispy, lightly salted and fragrant!

To prepare this way, you will need products: for 2 kg - 2 liters of water, 3-4 tablespoons of salt, 1 tablespoon of sugar, and another 1 head of garlic, a couple of dill umbrellas.

Also take a couple of horseradish leaves, 4 blackcurrant leaves, 2 cherries. 1 tsp mustard seeds, black pepper (peas). If desired, you can add a few sprigs of tarragon.

Cooking:

Wash a large enameled pan well, pour boiling water over it. Process the cucumbers, cut off the ends.

Wash the greens thoroughly, put half on the bottom of the pan. Peel the garlic, cut the cloves into 2-3 parts. Spread half of the garlic on the greens.

Fold the cucumbers in dense layers. Spread a little garlic on each layer. Cover the last layer with the remaining herbs and spices.

Boil water in a separate saucepan, add moths, sugar, boil until they are completely dissolved.

Pour cucumbers with boiling solution. Close the lid, leave to cool completely. You can chill them in the refrigerator before eating, or you can eat them as soon as they cool down on their own.

Five-minute cucumber recipe

You can cook slightly salted crispy cucumbers according to this simple recipe. They can be eaten almost immediately.

Using certain spices, you can diversify the taste and aroma of vegetables. For example, add more pepper and garlic, get a spicier taste. If you put a little sugar, you will not use spicy seasonings, you will get tender cucumbers that children love very much.

We will use the spices that are described in this recipe. Well, you can change them however you like.

So we would need: 1 kg of young vegetables, dill, a pinch of black pepper, salt to taste, 4 cloves of garlic.

Cooking:

Prepare the cucumbers, cut off the ends. Cut into circles, a little larger than a salad - each no more than 0.5 cm thick. Put in a deep bowl, salt, pepper, mix thoroughly.

At the bottom of a small enameled pan, put finely chopped greens and garlic, passed through a crusher. Pound this fragrant mixture with a wooden pusher to release the juice.

Put cucumber slices to the mashed spices. Close the pot with a lid and shake vigorously for a few minutes. Leave to soak for 10 min. Then serve with boiled potatoes. Bon appetit!