Harvest season is in full swing. It's time to talk about how to cook salted cucumbers.
Lightly salted cucumbers are the most popular summer snack. They are great to serve with boiled potatoes, kebabs, fried chicken, and also use as a component for salads, and just crunch for pleasure.
Dry-cured cucumbers also taste great. They delight with crunch and aroma. And it takes less effort and time.

Choice of cucumbers for quick salting

It is better to take cucumbers of the same size so that they are salted evenly. Don't take too big. The smaller the cucumber, the faster it will cook.
Dense, with thin skin. They will better tolerate the salt load, they will be harder.
Pimply. What will become an indicator of pickling qualities.

We also need a package. Make sure it's whole and strong. It is better to prepare a couple of packages, just in case.

Lightly salted cucumbers with garlic and dill in a bag. Quick salting recipe in 5 minutes

Compound:
1 long cucumber or 4-5 small ones
6 cloves of garlic
Salt to taste
1/2 lemon
fresh dill
Cooking:

Wash the cucumbers and cut off the tails on both sides.

Cut into pieces about 5 cm long and then into 4 pieces.
Squeeze the garlic. Sprinkle with salt. Squeeze out the lemon.

Finely chop the dill.

Place all prepared ingredients in a bag. Release the air from the bag, tie it up and start shaking. It is necessary not only to shake, but to try so that our cucumber sticks are enveloped in the resulting juice.
Shake it for 5 minutes until all the ingredients are evenly distributed over the cucumbers.

Lightly salted cucumbers in a package a quick recipe in 5 minutes - a universal guide for housewives. It can be used throughout the year. It will allow you to quickly figure out a great snack for dinner or the arrival of guests in the summer. And in winter, surprise and delight guests with fresh fragrant salted cucumbers on the table. Bon appetit!

Lightly salted instant cucumbers on mineral water

These cucumbers can be cooked at any time of the year, both greenhouse and ground cucumbers are suitable. Emerald and crispy salted cucumbers will decorate any table. Get ready in a nutshell! Tasty and healthy! And what a flavor!

Compound:
Cucumbers - 1 kg
Mineral water - 1 l.
Rock salt - 2 tbsp. l. without a slide
Garlic - 4-6 cloves
Dill - a small bunch
currant leaf

Cooking:

Mix mineral water with salt.

Cut garlic and dill.
If you are guaranteed to want to enjoy cucumbers in a day, then it is better to cut them in half. If time endures, and you are ready for the fact that they may not be salted enough in a day, then feel free to leave them whole, they will reach in time.
Much depends on cucumbers, some are salted quickly, while others have a denser skin, and therefore are late with salting.
If you cut cucumbers, they will not lose their crunchiness - proven many times!

Put garlic and dill at the bottom and in the middle of the container. Place cucumbers in a bowl. We cover with a lid.

We put in the refrigerator for a day. Cucumbers pickle quickly and are eaten instantly! Bon appetit!

How to cook lightly salted cucumbers in a bag in 2 hours in the refrigerator

Compound:
Cucumber - 500 g
Rock salt - 0.5 tbsp. l.
Dill - 1 bunch
Garlic - 2-3 cloves
Lemon juice - 1 tsp

Cooking:

Prepare food. Wash the cucumbers and herbs thoroughly, peel the garlic, you only need a couple of cloves. Cut off the ends of the cucumbers and cut them into 4 pieces lengthwise. Finely chop the garlic with a knife. Chop up the greens.

Put cucumbers in a marinator or just a clean bag.

Pour them with freshly squeezed lemon juice, add salt, garlic, dill.
Tie the bag tightly, shake it so that the cucumbers are evenly saturated with salt, lemon juice, garlic and herbs. Leave warm for 1.5-2 hours.
After two hours, there will be more brine, as cucumbers will also give juice. Ready! Keep refrigerated!

Improvise with greens. Coriander seeds, currant and cherry leaves, basil sprigs will help add originality. Bon appetit!

Lightly salted cucumbers without brine in their own juice in a bag

A quick recipe for lightly salted cucumbers without brine. Cucumbers will be ready in a matter of hours without much effort! The recipe for quick lightly salted cucumbers in the package helped out more than once.

Compound:
Small fresh cucumbers - 1 kg
Salt - 1 tbsp. l.
Garlic - 3-4 cloves
Dill - 1 bunch

Cooking:

Wash the cucumbers, cut off the ends.

Finely chop the dill. Finely chop the garlic.

Put dill, salt, garlic in a plastic bag.

Then add cucumbers.

Tie up the package. For tightness, it is better to put in another bag. Shake everything well.
Put the bag in the refrigerator, periodically remove and shake. After 6-8 hours, salted cucumbers in a bag are ready.

Bon appetit!

Lightly salted cucumbers with garlic and instant dill

Compound:
1.5 kg small cucumbers
40 g salt
10 g sugar
30 g dill greens
3 - 4 garlic cloves

Cooking:

In order for the cucumbers to be washed well and turn out to be more juicy, wash and soak them in water for 30-40 minutes.

Next, cut off the tails from each cucumber.

Dill, young greens, umbrellas, garlic will add flavor to our cucumbers. Cut the greens randomly with a knife. We also use a green currant leaf and a horseradish leaf.

Put cucumbers with herbs, salt and sugar in a bag. Tie up the bag and shake it to distribute the salt and sugar between the cucumbers.

Put the bag of cucumbers in the refrigerator for 5-6 hours.

Take out the bag and put the cucumbers with herbs on a plate. Lightly salted crispy cucumbers with garlic and dill in a package are ready to serve. Enjoy a quick, fragrant and tasty snack at any time of the year. Bon appetit!

Lightly salted cucumbers instant recipe in a saucepan

Bon appetit!

Lightly salted cucumbers in a container or bag for 2 hours in the refrigerator

In the town of Lukhovitsy near Moscow, there is a monument to the cucumber. Lukhovitsky cucumbers are famous throughout Russia - very tender, sweet, thin-skinned cucumbers.

This vegetable is so popular that in gratitude the townspeople erected a monument to it.

Compound:
Cucumbers "Lukhovitsky" - 1 kg
Rock salt - 1 tbsp. l.
Sugar - 1/2 tsp
Garlic to taste
Pepper - 1 pc.

Cooking:

We take cucumbers - wash them, cut off their ends.

Sprinkle with salt, sugar, garlic and pepper. We mix everything well.

And put the cucumbers in a vacuum container for 2 - 3 hours.

We take out salted cucumbers from the container, remove excess salt with a paper towel.
And put it in the fridge for an hour.

Cucumbers are ready. If there is no container, you can simply salt in the bag. You can add dill, currant leaves, horseradish. Bon appetit!

Lightly salted cucumbers quick recipe crispy

To all lovers of crispy salted cucumbers. The recipe is simple. Just a day - and you will have a chic crispy snack on your table.

Compound:
Fresh cucumbers - 1.5 kg
Garlic - 1 head
dill umbrellas
black currant leaves
cherry leaves
horseradish leaves
Allspice peas
Hot pepper
Bay leaf
Water - 1 liter
Rock salt - 2 tbsp. l.
Sugar (optional) - 1 tbsp l.

Cooking:

Rinse cucumbers well and soak in cold water for 4-5 hours.

Peel and chop the garlic.

Wash fragrant herbs. Can be cut with scissors for more flavor.

Dissolve salt and sugar in cold water. Add spices, bay leaf.

Prepare an enameled bucket. Pour prepared brine. Place greens in brine. Mix well.

Put the cucumbers in the brine. The brine should completely cover the cucumbers. Put a plate on top and put a load on it so that the cucumbers do not float up. In a day, crispy salted cucumbers will be ready.

Then shift the lightly salted cucumbers in the refrigerator, otherwise they will peroxide. Bon appetit, crunch with pleasure!

On a note
In order for our cucumbers to crunch, we perform simple steps.
Before salting, soak cucumbers in water for 2-3 hours. During this time, they will be saturated with water and in the future your salted cucumbers will be crispy.
The use of horseradish leaves in the brine will give the cucumbers extra crunchiness.

Crispy cucumbers for the winter without sterilization recipe from Olga Matvey

Bon appetit!

How to cook lightly salted cucumbers in a quick way without losing color

Cucumbers prepared according to this recipe are guaranteed to be crispy, moderately salty and do not lose their natural color when salted. The secret is simple, vodka is added to the brine to preserve the color.

Compound:
Cucumbers - 2 kg
Dill (umbrellas) - 2 pcs.
Blackcurrant (leaves) - 5 pcs.
Horseradish (root) - 20 g
Cherry (leaves) - 5 pcs.
Salt - 75 g
Vodka - 50 g
Water - 1.5 liters.

Cooking:

Wash fresh green cucumbers, pour over with boiling water and immediately dip into very cold water.

Then put the ingredients tightly in a saucepan or a three-liter glass jar, shifting the cucumbers with washed leaves and dill. Pour the prepared cold saline solution (50 g of salt per 1 liter of water) and add 2 tbsp. spoons of vodka. Close the jar with a lid and put in a cold place. The peculiarity of this preparation is that cucumbers retain their natural green color, acquire a peculiar taste and are very well stored. The amount of spices indicated in the recipe is approximate, you can change according to your taste and discretion.

A delicious appetizer pleasing to the eye with the natural color of cucumbers is ready. Bon appetit!

A classic pickled cucumber recipe. Crispy salted cucumbers in a 3 liter jar

A classic set of ingredients for salted crispy cucumbers for a 3 liter jar:

Cucumbers - 1.5-2 kg
Water - 1.5 liters
Salt - 3 tbsp. l. (or 2 tablespoons per liter of water), do not use iodized
Dill with umbrellas
Horseradish root and leaves
A good head of garlic, or 4-5 cloves
Currant leaves - 6-8 pcs.
Cherry leaves - 6-8 pcs.
Bay leaf - 3-4 pcs.
Half a bittersweet
A sprig of tarragon (tarragon)
Twig lovage

Cooking:

Wash cucumbers very thoroughly and cover with water. Leave in water for 3 hours. Then wash again. Cut off the tails of each cucumber on both sides.

Make a brine: boil water and add salt to it. Next, cool the brine to 70-75 degrees.

Wash all greens and chop coarsely. Peel the garlic and also chop coarsely. Peel the horseradish root, cut into small pieces.

At the bottom of the jar, lay half the dill, half the chopped garlic, horseradish root, cherry and currant leaves, tarragon and lovage branches, half bitter pepper, two bay leaves.

Put cucumbers and herbs in layers in a jar or dish for pickling. Lay the remaining dill, garlic, bay leaf on top.

Pour warm brine into a jar. Make sure that the brine is not poured to the very edges of the container. The fermentation process will begin, the liquid will spill. Top with horseradish leaves.
Cover with a nylon lid, shake the jar, set aside - the process has begun.

Lightly salted classic cucumbers will be ready in 24 hours. Cucumbers are delicious - tasty, crispy, fragrant. And with young potatoes you will lick your fingers! Bon appetit!

Salted cucumbers in mint marinade

A simple, appetizing and savory recipe for creating lightly salted cucumbers based on mint infusion. Mint infusion gives cucumbers a new, unique note. They can be served as an appetizer. They will be able to decorate both a festive banquet and an everyday table. They are perfect for buckwheat porridge, fried potatoes, meatballs, chops and boiled poultry.

Composition per 1000 ml:
Cucumbers - 400-450 g
Water - 500 ml
Salt - 1 tbsp. l.
Umbrella dill - 1 pc.
Mint - 2-3 sprigs
Garlic - 1-2 cloves

Cooking:

Pour cold water into the container, spread the cucumbers, leave for 40-60 minutes. We extract the fruits from the water and cut off the tips.

Then put the cucumbers in a clean jar. We try to fill it to the very top.

Add a few cloves of garlic and an umbrella of dill to the jar. To create salted fruits, we use dry or fresh dill.

We prepare mint infusion: pour the recommended rate of purified water into a bowl, pour salt and mint leaves. We are waiting for the infusion to boil.

Pour cucumbers with cool mint boiling water, cover with a lid and leave in the room for 24-28 hours.

After the infusion becomes cloudy, and the cucumbers change their color, cool them and serve at any time.

Only 20-24 hours - and you can enjoy fragrant cucumbers. If you like vigorous cucumbers, leave the workpiece for another 30-35 hours. This way you get spicier cucumbers with a pronounced taste. Bon appetit!

Salted pickled cucumbers. Recipe in a hot brine jar

Each housewife has her own recipes for seaming cucumbers, her own secrets. I offer another simple and reliable recipe for harvesting cucumbers for the winter.

How to prepare delicious salted cucumbers for the winter in a 3 liter jar with hot brine

Cucumbers for the winter composition for a 3-liter jar:

Dill umbrellas - 3-4 pcs.
Garlic - 5 cloves
Blackcurrant leaves - 3 pcs.
horseradish leaves - 1 sheet
Oak leaves - 2 pcs.
Cucumber - 20 pcs.
Black peppercorns - 5 pcs.
Bay leaf - 3 pcs.
Salt - 3 tbsp. spoons
Sugar - 2 tbsp. spoons
Vinegar 9% - 100 g

Cooking:

Cucumbers are sorted and washed well. Trim the ends of the cucumbers if desired.

Banks are washed well, it is possible with soda. Rinse the herbs thoroughly.

3-4 dill umbrellas, 5 garlic cloves, 3 currant leaves, chopped or whole horseradish leaves, 2 oak leaves are placed in cleanly washed jars.

Cucumbers are placed vertically, about 20 pcs.

Boil the kettle. Pour boiling water over all the jars, cover with lids and let them stand until the second water boils (7-10 minutes).

The water from the cans is drained, it will not be useful to us.

Fill the jars a second time for about 10 minutes. During this time, they put clean water on the stove for the third bay.

When the water boils, the water is drained from the cans. Put in a jar: 5 black peppercorns, 3 bay leaves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 100 g of vinegar. Pour the third clean boiling water.

Cover the jar with a lid, roll it up, turn the jars upside down and cover the cucumber blank with blankets until the morning.

Canned cucumbers for the winter are ready. Bon appetit!

Hot pickled cucumbers

Compound:
Cucumber - 2 kg
Dill (umbrellas) - 3-4 pcs.
Leaves of currant, cherry, oak - 5-6 pcs.
Horseradish leaves - 1-2 pcs.
Greens (parsley, dill) - 1 bunch (to taste)
Spices (peppercorns, bay leaf) - 2-4 pcs.
Garlic - 4-5 cloves
For brine:
Water - 1 l
Salt - 1.5-2 tbsp. spoons

Cooking:

Select fresh cucumbers, rinse them well in cold water.

Peel the garlic, cut into pieces.

Rinse dill umbrellas, currant, cherry, oak, horseradish leaves, greens (parsley, dill) thoroughly.

Then tightly place the cucumbers in a jar or enamel pan, shifting with garlic and spices (peppercorns, bay leaf).

Dissolve the salt in boiling water, cool the solution.

Pour the cucumbers so that the brine completely covers them.

Salted cucumbers will be ready in two days. Store them in a glass container in the refrigerator. Bon appetit!

Salted tomatoes in a bag. Quick recipe in 5 minutes

Bon appetit!

Lightly salted cucumbers and instant tomatoes in a bag

Express method for those who quickly wanted salty.

Compound:
Cucumber (small) - 500 g
Cherry tomatoes - 300 g
Rock salt - 1 tsp
Black pepper (ground, to taste)
Garlic - 2 cloves
Horseradish (fresh, small leaf) - 1 pc.

Cooking:

My cucumbers, cut off the ends. Cut lengthwise into 4 pieces. Small ones are cut in half. Long - even across in half.

We spread the cucumbers, crushed garlic, chopped dill and horseradish in a plastic bag, preferably two bags in one. Salt like on a salad, and then add another pinch to make the taste of a slightly oversalted salad. Do not be zealous with salt! Pepper to taste. You can add a pinch of peppercorns.

Close the bag and shake vigorously until juice appears. We leave for 10 minutes.

Pierce tomatoes with a fork 2-3 times. We put it in the same package. We tie the package or twist it tightly. Shake gently a few times and place in the refrigerator.

Salted cucumbers and tomatoes in a bag are ready. Bon appetit!

Temptingly appetizing lightly salted cucumbers with a delicate garlic flavor will attract the attention of all those present at your table. Also, the prepared sour, elastic cucumber and tomato will be useful to you for salads, pickles, saltworts, especially in winter and for home and New Year's holiday feasts.
Delicious salted cucumbers for you to the table and successful preparations for the winter!

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Lightly salted cucumbers are a super snack. I want to offer the fastest recipes for cooking crispy, with a breathtaking smell of dill and garlic, with bitterness of pepper and mustard cucumbers.

They are not prepared for the future and are eaten very quickly. No matter how much I try, they are all different. Each hostess has her own chips. In each recipe, if desired, you can change the set of spices, put what is at hand. The most important thing is that their volume should be no more than 7% of the weight of the cucumbers.

They are prepared in pots, jars of various capacities, packages. They are poured with cold, hot brine, and in some recipes they are generally prepared without it. Recently, quick, almost instant cooking options have become very popular. Here, perhaps, I will start with them.

A quick recipe for pickled cucumbers in a bag

This recipe, I would call not just quick, but instant. Lightly salted cucumbers can be eaten immediately after cooking. There is no need to prepare brine and containers. Cucumbers in the package are prepared very simply and quickly.

Ingredients:

• cucumbers - 1 kg
• garlic - 4 cloves
• soft stems of dill and umbrellas - 50 gr.
• green hot pepper - to taste
• cilantro greens - 20 gr.
• salt - 1 tbsp. l.
• sugar - 1 tsp
• black peppercorns - 5-8 peas
• sesame oil - 1 tbsp. l.

Cooking:

By themselves, cucumbers do not have a pronounced taste and smell. To make them fragrant, they must be saturated with the aromas of spices.

Cucumbers are washed, dried, sorted by size. We try to take the same size, so they will salt evenly, and the aesthetic appearance of food plays an important role. And they should also be pimply, with dense pulp and without voids inside. We cut off the tips of the cucumbers and cut them lengthwise into four parts.

Young garlic, divided into cloves. We crush them with the flat side of the knife, sprinkle with a little salt and chop finely and finely.

Cut the dill greens. It is better to take soft stems, they have more juice. Also sprinkle with a little salt and finely chop. Juice and aroma of dill stand out instantly.

Crush black peppercorns in a mortar. And you will immediately feel its fresh aroma.

That's nothing, now we will add the smell of cilantro and hot green pepper. We take these two ingredients in small quantities, finely chop.

Imagine what an amazing smell is in the kitchen! And now we will transfer all this bouquet of tastes and aromas to cucumbers.

Now we take a tight plastic bag and send all our aromatic mixture, chopped cucumbers into it. Add salt, sugar and sesame oil.

Everything! There is very little left. Cut black bread, pour cold vodka.

We tie the bag, mix all the contents and shake vigorously.

Put on a plate and serve. The smell, aroma and taste are simply impossible to describe in words! Bon appetit and drink!

Quick recipe for lightly salted cucumbers in a saucepan

Ingredients:

• cucumbers - 2.5 kg
• garlic - 10 gr.
• soft stems of dill and umbrellas - 100 gr.
• black currant leaves - 10 gr.
• horseradish root - 15 gr.
• tarragon - 15 gr.
• coriander leaves, basil - 10 gr.
• red hot pepper - 1 pod
• water - 4 l
• salt - 200 gr
• sugar - 100 gr

Cooking:

Cucumbers are collected, sorted by quality and size. We choose with a delicate skin with pimples and small black thorns. Rinse thoroughly in two or three waters.

It is best to pickle cucumbers on the day of harvest. After soaking them in cold water for 3-4 hours

We also wash the greens thoroughly. We use dill umbrellas, cut the stems into pieces.

We take the leaves and the root of horseradish. We clean the root and cut into small pieces, you can cut it.

Put the whole red hot pepper, the seeds must be cleaned.

We clean the young garlic and divide it into cloves. The peel does not need to be peeled, it is still young and tender. Crush the teeth with the flat side of a knife.

You can also add blackcurrant or cherry leaves, oak leaves, celery greens, tarragon, coriander and other spicy plants.

We divide the whole mixture of spices into three parts.

We take a clean enameled pan for 5 liters, put the first layer of prepared greens on the bottom.

We cut off the tips of the cucumbers and put them in a pan in bulk, then - the second layer of spices, cucumbers on it to the top and cover with the rest of the greens.

To speed up the fermentation process, cut off the tips of cucumbers or scald them with boiling water.

To prepare the brine, we take 50 grams of salt, 25 grams of sugar per 1 liter of water. We boil water, dissolve the ingredients, add spices. Boil for 3-5 minutes, turn off and cool.

Pour the cucumbers, put a flat plate on top and put a load on it, so that everything is immersed in the liquid.

Cover the pan with a thick cloth and keep at room temperature for 12 hours. After complete cooling, put the pan in the refrigerator, cool the cucumbers. And you can serve.

The classic recipe for lightly salted cucumbers for a 3-liter jar

Ingredients:

• fresh cucumbers - how much will go in
• garlic - 4 cloves
• soft stems and dill umbrellas - 50 gr.
• salt - 60 gr.
• sugar - 30 gr.
• horseradish and black currant leaves - 50 gr.

Cooking:

The classic set of ingredients for a 3-liter jar provides for the mandatory presence of dill and garlic. And to enhance the taste and aroma, you can add basil, savory, cherry or black currant leaves, celery and parsley leaves, coriander. For more crunch - oak leaves and horseradish root. Spicy lovers can add hot red pepper.

We wash freshly picked cucumbers well, cut off the tips. If they were collected a day or two before processing, then they must be soaked in clean cold water for 3-6 hours. So they are saturated with water and restore freshness.

In three-liter jars we put dill, garlic. We try to choose cucumbers of the same size, so they are better salted, and fill the jar. In this case, the laying method does not really matter, we just try to put them in a jar more tightly.

We prepare a 6-8 percent salt solution. Pour the cucumbers in a jar, close the neck with a thick cloth, and leave to ferment overnight.

It should be noted that depending on the size of the cucumbers, the way they are laid, the amount of brine may be different.

In the morning we send the jar to the refrigerator for cooling, and by lunch, lightly salted crispy cucumbers prepared according to the classic recipe are ready. Bon appetit!

Crispy cucumbers - recipe in hot brine

This recipe is my favourite. Cucumbers are ready in a day and when stored in the refrigerator, you can eat them for a whole week.

The whole cooking process is similar to the quick recipe for lightly salted cucumbers in a saucepan. We reviewed it above.

We will only pour cucumbers with hot brine. Then leave at room temperature overnight. In the morning, put it in the refrigerator to cool. And by lunchtime, you can serve them on the table. And to make them crispy - do not forget to soak them, cut the horseradish root, add oak leaves.

In this video you can see with your own eyes how to do it.

Work in progress, see you next time. In the comments, you can share your interesting recipes and wishes.

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 a crispy, light-salted yummy that smells 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 pieces. 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!

To make pickled cucumbers tender, crispy and not wrinkled, we must first soak them for several hours in cold water. And every hour we will change the water.

Next, we wash each fruit well in running cool water and cut off the ends on both sides, this will significantly speed up the salting process. We put the prepared cucumbers in a suitable clean pan, add the peeled garlic cloves and dry chopped dill there. You can also use whole dill umbrellas along with the stems instead of chopped, only they must be dry, fresh cucumbers will not give flavor. For those who prefer a savory snack, you can add pieces of dry or fresh chili peppers as additional spices.

Ready to fill. To do this, boil a liter of water in a separate saucepan, add salt and sugar to it, wait until everything dissolves and pour cucumbers with brine so that they are completely covered with liquid.

So that the cucumbers do not float up and are completely immersed in the brine, we press them on top with an ordinary plate turned upside down and close the pan with a lid. We leave the vegetables at room temperature for a day, after which they are ready to eat.

For further storage, lightly salted cucumbers should be removed from the brine, placed in a glass jar with a lid or a plastic container and sent to the refrigerator. Otherwise, they will simply peroxide and become not tasty.