How to cook salted cucumbers. Salted cucumbers classic

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

Quick Recipe 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 fast, flavorful and delicious snack in any season. 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 tips.

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

And put the cucumbers in 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 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

Simple, delicious and savory recipe creating 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 table 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 harvested sour, elastic cucumber and tomato will be useful to you for salads, pickles, saltworts, especially in winter time 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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Do you want to learn how to cook salted crispy cucumbers? This article contains several recipes. fast food that will make the cucumbers crispy. You no longer have to stand half a day in the heat and cook cucumbers for the winter. The recipes are pretty simple.

Long ago, our grandfathers, great-grandfathers, grandmothers, great-grandmothers saved the harvest by canning or salting it.
Since that time, salted cucumbers have existed. It seems to me that you are also familiar with the situation when there is a lot of harvest and you don’t know what to do with it. As always, methods of salting, preservation, or simply freezing come to our aid. Lightly salted quick-cooked crispy cucumber recipe has always been, is and will be. They have always been part of Slavic cuisine. But sometimes they are salted for too long, for example, three or four days. Well, we really want to try them as soon as possible. Or have dinner with the family with potatoes and lightly salted cucumbers. So what to do? I will give you some recipes.

Recipe 1. Lightly salted crispy cucumbers, instant recipe

Ingredients:

• Cucumbers - kilogram,
• garlic - one head,
• dill - 1 bunch,
• currant leaves - 9-15 leaves,
• peppercorns (black).

For filling:

• 2st. spoons of salt
• Mineral water - 1 l.

Cooking:

Pre-cut the cucumbers on one side and the other. Put 3-5 currant leaves, a third of dill, 2-3 garlic cloves and a few black peppercorns on the bottom of the container. Then put half of the cucumbers in the pan. Cover them with 3-5 currant leaves, 2-3 garlic cloves, a few black peppercorns and half of the remaining dill. Put the remaining cucumbers, also covering them with 2-3 garlic cloves, 3-5 currant leaves, a few black peppercorns and the remaining dill. Mix mineral water with salt. Mix well and fill the pot with cucumbers. Mineral water contributes to the rapid pickling of cucumbers. Cover with a small plate so that none of the cucumbers float up. And tomorrow everything will be ready.

Recipe 2. Recipe for crispy cucumbers for five minutes (Spicy)

Ingredients:

• Cucumbers - 1 kilogram,
• garlic - 2 cloves,
• salt - one tbsp. l. (with a slide),
• black pepper,
• Red pepper,
• dill - 3 sprigs.

Cooking:

Wash cucumbers with a brush first, as the peel absorbs too many toxins and dirt. Trim on one side and the other. Cut into four pieces. We put it in a bag, so the cucumbers are pickled faster. Then chop the garlic into small pieces and chop the dill. We put it in a package. Add red and black pepper to taste, it all depends on how much you like spicy. I put 1 tbsp. l. (with a slide) salt.

We tie the package. The main thing is that the package is free so that the cucumbers can be shaken. Shake and leave for ten minutes.

Recipe 3. Recipe for salted crispy cucumbers with bay leaf

Ingredients:

• Cucumbers-0.5 kg,
• dill,
• garlic - 3-4 cloves,
• bay leaves - 2-3 pieces,
• salt-2 tsp,
• sugar-2 tsp,
• hot water - 1 cup.

Cooking:

We cut the cucumbers into four parts, send them to the container. Finely chop the dill, send it to a container with cucumbers. Dip the bay leaves in a cup of hot water (for one minute). Cut the garlic, add along with the bay leaf to a container with cucumbers. Salt, sugar. Mix and put in a bag (without holes). We tie and leave for an hour, while shaking the bag every 20 minutes.

Recipe 4. Recipe for crispy salted cucumbers

Ingredients:

• Cucumbers - 2 kg,
• dill,
• garlic - 1 head,
• 2 tbsp salt (no slide).

Cooking:

Soak cucumbers in water for 1-2 hours (preferably cold). Coarsely chop the dill and garlic, pour into a container with cucumbers. Salt, cover the container with a lid and mix well. Leave for a day on the table.

Recipe 5. Lightly salted crispy instant cucumbers

Ingredients:

• Cucumbers - 2 kg,
• 1 head of garlic
• horseradish leaves - 5-6 pcs.,
• cherry leaves - 5-6 pcs.,
• dill,
• salt - 2-3 tbsp. l.,
• mineral water (highly carbonated) - 1.5 l,
• black peppercorns.

Cooking:

Cut the leaves of horseradish, cherries and dill. Divide into three equal parts. Add the third part to the bottom of a three-liter jar. Add 6-7 cloves of garlic. Place half of the cucumbers vertically in the jar. Add 2-3 tbsp. l of salt and fill with mineral water. Top with a piece of horseradish leaves, cherries and dill. Put the remaining cucumbers and cover the remaining herbs. Add 1 tbsp. l salt. Fill with mineral water. Cover with a lid. We put for a day in a dark and cool place, but not in the refrigerator.

Recipe 6. Lightly salted crispy cucumbers

Ingredients:

• Cucumbers-2 kg,
• horseradish root - 4 pcs. medium size,
• garlic - 7 cloves,
• currant leaves - 15 pcs,
• dill - 3 sprigs.

For marinade:

• Water (for a three-liter bottle) - 1.5 liters,
• salt-2 tbsp. l. with a hill.

Marinade preparation:

Boil water and pour 2 tbsp. l. salt and mix well.

Cooking:

In a pre-prepared jar, put currant leaves, dill and half of finely chopped horseradish. Add 3-4 garlic cloves. We tightly adjust the cucumbers in a jar, add the remaining garlic and horseradish root. Pour the marinade into a jar and cover with a nylon lid. After 24 hours at room temperature, you'll be done.

Recipe 7. Salted crispy cucumbers for the winter

• Cucumbers - 1.5 kg,
• cherry leaves - 3-4 pcs.,
• currant leaves - 4-5 pcs.,
• horseradish - 2 roots,
• garlic - 2-3 heads,
• dill - 3-4 umbrellas,
• celery - 2 sprigs,
• black peppercorns - 6-7 pcs.

For brine:

• Salt - 3 tbsp. l,
• water - 1.5 l.

Cooking:

Soak cucumbers in cold water for several hours. After soaking, cut the cucumbers on both sides. We clean horseradish and garlic. We put half the cherry leaves, currant leaves, half celery, half dill, garlic and horseradish and 6-7 black peppercorns on the bottom of the jar. Place half of the cucumbers in a jar. Add all the remaining greens on top of the cucumbers. Put the remaining cucumbers in a jar. Fill with brine. Cover with a lid. Cucumbers are salted for two days.

Recipe 8. Lightly salted crispy instant cucumbers

Ingredients:

• Cucumbers - 1 kg,
• currant leaves,
• dill (fresh or old umbrella)
• garlic - 2-3 cloves,
• cherry leaves,
• horseradish leaves.

For brine:

• Water-1 l.,
• salt - 2-3 tbsp. l.

Cooking:

Boil water, dissolve salt in it and cool or take cold boiled water and dissolve immediately.
Wash the greens well. Leave the cucumbers in cold water for a couple of hours, so that they are more crispy. We put half of the greens on the bottom of the pan, the leaves can be taken even with twigs. We chop the garlic there. We put cucumbers, pre-cut on both sides (so that they can quickly become lightly salted, besides, it is believed that the tips have the most nitrates). For pickling, cucumbers must be placed vertically, so they will become lightly salted better and faster. It is better to take cucumbers of the same size, so they will be salted at the same time. Pour the cucumbers with brine, it is better to strain the brine, as small pebbles are sometimes found in salt. If there is not enough liquid, just dilute more. We cover the cucumbers on top with the remaining greens. From above we pick the cucumbers with a clean towel and leave until the evening, on the table. In the evening, cover with a lid and refrigerate. And remember what less cucumbers the faster they will salt. For example, if you take cucumbers 10 cm in size, they will be ready within a day. Who loves very lightly salted cucumbers, for that it will be perfect. If you want the cucumbers to be more salty, it may be better if they stand a little longer. As you eat lightly salted cucumbers, you can put fresh ones in this brine, you won’t be able to use the brine endlessly, but you can for up to two weeks. Then it will be necessary to make fresh. Cucumbers should be stored in the refrigerator and not overexposed, otherwise they will turn from lightly salted into very salty.

Recipe 9. Quick salted crispy cucumbers

Ingredients (recipe for a three-liter jar):

• Cucumbers - 2 kg,
• cherry leaves (currants can be) - 5-6 pcs.,
• bay leaves - 3-4 pcs.,
• garlic (preferably young) - 1 head,
• black peppercorns - 6-7 pcs.,
• black hot pepper - 2 pcs.,
• horseradish leaves - 2 pcs.,
• salt - 2 tbsp. l. (with slide)
• mineral water (highly carbonated) - 1.5 l.

Fill preparation:

For 1.5 liters of mineral water, put 2 tbsp. l. salt, always with a slide. Mix well.

Cooking:

To begin with, prepare the cucumbers, cut them on both sides and CUT (do not cut) in the middle. We put either cherry leaves or currant leaves on the bottom of the jar. We put 3-4 bay leaves. Coarsely chop the garlic, add to the jar. We add black hot pepper, for those people who have stomach problems or small children, this is not recommended. Add black peppercorns 6-7 pcs. We also put one sheet of horseradish on the bottom (the second will be on top), coarsely chopped dill. Lay out the cucumbers tightly. On top put a sheet of horseradish, dill. Pour mineral water with salt. Cover with cheesecloth and leave at room temperature overnight. After that, they can be eaten, but it is advisable to cover with a nylon lid and refrigerate.

Lightly salted cucumbers crispy fast food recipe, each of the presented ones is perfect for you. All recipes are very simple and quick to prepare.

Have a nice day and bon appetit))

Salted cucumbers are one of the main dishes on our table in the summer.

Classic, fast, spicy, with apples, mustard, chili and even ginger - choose recipes to your taste!

How to pickle cucumbers: 7 main rules

1. Choose small cucumbers of the same size with thin skin and pimples - these are the most suitable for pickling.

2. If the cucumbers are a little wilted, soak them in cold water (you can add ice) for about 2 hours.

3. To make the cucumbers cook faster, be sure to cut off the ends or make cuts.

4. To make the cucumbers crispy, do not tamp them too tightly.

5. For a more uniform salting, it is better to place the cucumbers in a container vertically.

6. Salt is better to take the usual stone coarse grinding. Iodized salt is not suitable, as it can soften the peel.

7. Lightly salted cucumbers should be stored in the cold for 2-3 days.

Quick salted cucumbers in a bag

This recipe is useful precisely in the case when lightly salted cucumbers need to be prepared urgently.

Ingredients:
1 kg cucumbers
5-10 garlic cloves
1 bunch fresh dill
1 st. a spoonful of salt without a slide

How to cook quick salted cucumbers in a bag:

1. Wash cucumbers thoroughly, cut off the tails.

2. Put the cucumbers in a clean food bag.

3. Add garlic cloves cut lengthwise.

4. Put finely chopped dill and salt into the bag.

5. Tie the bag tightly and shake well so that the herbs, salt and garlic are evenly distributed.

6. Leave the cucumbers in the refrigerator for 30 minutes to 5 hours. Shake the bag periodically.

See the exclusive recipe of the incomparable Lara Katsova!

Fragrant salted cucumbers in hot brine

This way of pickling cucumbers will undoubtedly appeal to lovers of spicy, but delicate snacks.

Ingredients:
1.5 kg fresh cucumbers
10-12 garlic cloves
4 sheets of horseradish
7-10 currant leaves
1 small bunch of dill
2 liters of water
4 tbsp. tablespoons of salt without a slide
1 st. teaspoon allspice (better to use a mixture of peppers)
2 tsp clove buds
4-5 bay leaves

How to cook fragrant salted cucumbers in hot brine:

1. Wash the cucumbers and cut off the tips, cut the garlic cloves lengthwise, thoroughly wash the leaves of horseradish, currant and dill.

2. Place half of the horseradish and currant leaves on the bottom of a clean saucepan.

3. Lay out the cucumbers, sprinkling them with chopped dill and garlic.

4. Pour water into a separate pan, add salt, pepper, cloves, bay leaf. Bring to a boil and remove from heat.

5. Pour brine over cucumbers and cover.

6. When cool, put in the refrigerator.

7. After 24 hours, fragrant salted cucumbers are ready.

Salted cucumbers with mustard and chili

Thrill-seekers will appreciate these lightly salted cucumbers. And do not forget to take them with you to nature for barbecue or grilled sausages!

Ingredients:
1 kg fresh cucumbers
8-10 garlic cloves
1-2 peppers
1 small bunch of dill
1 teaspoon coriander seeds
1 teaspoon of zira
1 liter of water
1 st. a spoonful of salt without a slide
1 teaspoon mustard powder
2 tsp vinegar 9%

How to cook lightly salted cucumbers with mustard and chili:

1. Wash the cucumbers and cut off the tips, cut each clove of garlic lengthwise, cut the chili into rings.

2. Put the cucumbers in a clean pot or jar, shifting them with dill, garlic, chili, coriander and cumin.

3. Add salt to the water, boil, remove from heat and stir mustard powder and vinegar.

4. Pour cucumbers with the resulting brine, cool and refrigerate for 1-2 days under the lid.

Salted cucumbers with apples

Incredible recipe! Apples turn into an excellent snack, and cucumbers are saturated with characteristic apple notes. What you need in a salad, and a bite, and just crunch on a warm summer evening while talking in a summerhouse.

Ingredients:
2 kg cucumbers
4 large sour green apples
4 sheets of horseradish
6-8 currant leaves
1 bunch dill
8-10 garlic cloves
1 liter of water
2 tbsp. a spoonful of salt

How to cook salted cucumbers with apples:

1. Cut off the tips of the cucumbers, cut the apples into quarters, removing the core.

2. Place cucumbers and apples in a clean saucepan or jar, shifting with horseradish and currant leaves, dill and garlic.

3. Add salt to the water, boil and pour into the cucumbers.

4. Cool and refrigerate for 1 day.

Salted cucumbers with ginger

Ingredients:
5-6 large cucumbers
2-3 cm ginger root
1 teaspoon salt
3-4 teaspoons of sugar
1 st. a spoonful of vinegar 9% *

* Salt, sugar, and vinegar are best added, focusing on your taste. Seasonings can be introduced into cucumbers gradually, tasting the brine.

How to cook salted cucumbers with ginger:

1. Cut cucumbers into slices or long strips using a vegetable peeler. Curly knives can also be used for cutting. If you don't want to make a salad, cut the ends off the cucumbers or cut them in half lengthwise.

2. Grate the ginger root on a fine grater.

3. Combine cucumbers with ginger, add salt, sugar, vinegar and mix.

4. Transfer to a clean food bag and leave in the refrigerator for 1 to 10 hours.

Summer is the time when crispy lightly salted cucumbers occupy a special place on our tables, as they are valued for their taste and retain this excellent aroma of fresh cucumbers. Of course, there are enough cooking recipes, and recently housewives share secrets quick salting, not affecting taste qualities this snack.

For many summer residents and gardeners, the ripening time for fresh cucumbers comes in June. And then they begin to use them fresh, in salads, sliced, and of course they begin to pickle. And despite the simplicity of their preparation, I would say that this is, by and large, a whole art. Someone likes spicy cucumbers, but someone, on the contrary, doesn’t really like it a large number of spices.

Today we will consider recipes for salted, crispy cucumbers at home. Hot and cold ways, cooked in a saucepan, and in a bag. So let's get started!

Everything is calculated in principle very simply, according to the rules, we need to take one tablespoon of coarse rock salt without a slide per liter of water. Although it is necessary to take into account your own preferences. For example, you like cucumbers that are not very salty, in which case 1/2 tablespoon will be enough.

And what is even more important! It should not be forgotten that those cucumbers that have not yet been eaten and are in brine, they continue to be salted. And as a result, every day, even if we take the standard calculation of salt per 1 liter of water, the cucumbers will salt out and become more and more salty. So no need to cook lightly salted cucumbers in large quantities, but it is better to prepare fresh, fragrant and tasty vegetables every day.

Quick recipe for lightly salted cucumbers in a saucepan

Ingredients:

• Cucumbers - 2 kg
• water - 1 liter
• vinegar - 0.5 teaspoon
• salt - 2 tbsp. l
• garlic and dill with umbrellas - to taste.

Cooking method:

First of all, we wash the cucumbers in cold water. Then we cut the tails on both sides and put them in water for about two hours. After that, you can make cruciform cuts on each side so that the vegetable is salted faster.

Now we are preparing the brine and for this you need to mix water, salt and vinegar. We take so much water that it covers all the cucumbers, the proportion per liter, one tablespoon of salt. The cooking time will depend on the temperature of the brine, if you fill it with hot, then the cucumbers will be ready through the essence, and if with cold brine, then you will have to wait three days. So we are in this case choose the fast, first option.

We put a plate on top and put oppression on top. Leave for a day at room temperature. After that, salted cucumbers will be ready. Eat for health.

Quick recipe for lightly salted cucumbers with sugar in a bag

Ingredients:

• Cucumbers - 1 kg
• garlic - 1 head
• dill with umbrellas - 1 bunch
• salt - 1 tbsp. the spoon
• sugar - 1 tsp

Cooking method:

In order for the cucumbers to turn out crispy, soak them in cold water for a couple of hours. Then finely chop the dill and garlic.

Then we take the cucumbers out of the water, cut off the ends from them and put them in a bag. Pour salt with sugar and add chopped garlic and dill.

Now we take the package, shake it so that all its contents are thoroughly mixed. We release as much air from the bag as possible and tightly tie it. As a precaution, I used two bags, as they are very thin.

Then we put them in the refrigerator for at least five hours. The only thing that will be needed is to pull it out after two hours, shake it well and put it back before the end of the required time. Then we take them out and weave them on both cheeks!

How to cook lightly salted cucumbers in hot brine

Ingredients:

• Cucumbers - 1 kg
• garlic - 5-7 cloves
• hot pepper - 0.5 pcs
• horseradish leaves - 5 pcs
• dill - 1 bunch
• sugar - 1 tbsp. l
• salt - 1 tbsp. l
• bay leaf - 1 pc.
• black peppercorns - 7-10 pcs

Cooking method:

At the bottom of the pan we put the washed leaves of horseradish and dill, half the chopped garlic, add half for pungency and flavor hot pepper and lay the cucumbers from which the tails were cut off on both sides.

There we also add black pepper, bay leaf, chopped garlic with peas and cover it all with dill and horseradish leaves.

Now we are preparing the brine and for this we need one liter of boiling water, in which we dilute one tablespoon of salt and sugar. Pour the cucumbers with the resulting liquid and leave them to salt for 10-12 hours at room temperature.

And then we serve them to the table.

A classic recipe for lightly salted cucumbers for a 2 liter jar

Ingredients:

• Cucumbers before filling the jar
• dill with umbrellas - 1 bunch
• garlic - 3 cloves
• large not sea ​​salt- 2 tbsp. spoons
• boiling water.

Cooking method:

A jar without sterilization, just rinse well and put chopped garlic and dill on the bottom.

And on top we put cucumbers well washed in water and you can put dill umbrellas on them. falling asleep rock salt. Then fill the contents with boiling water and close the capron lid.

Then we take the jar by the lid and gently twist it in different sides so that all the salt is dissolved. We leave the jar to cool completely, and only then put it in the refrigerator so that the cucumbers cool a little. This one is not hard way cooking salted cucumbers.

Recipe for crispy salted cucumbers in cold water

Ingredients:

• Cucumbers - 1 kg
• chili pepper - 2 pcs
• garlic - 1 head
• horseradish root - 3 pcs
• horseradish leaves - 5 pcs
• dill - 1 bunch
• salt - 2 tbsp. the spoon.

Cooking method:

Soak cucumbers in cold water for two hours. Then take them out and wipe dry. Then we lay them out in layers: first a layer of spices, and on them a layer of cucumbers and in this order to the end, where we put horseradish leaves on top of the cucumbers.

Now we make a brine at the rate of 2 tablespoons per liter of water. Dissolving the salt in hot water, let it cool completely and pour cucumbers with this brine.

We lay a plate on top and press down with oppression. We clean it in a cool place for two days, and then we take it out and eat it.

Recipe for crispy salted cucumbers for the winter (video)

Bon appetit!!!

How to cook delicious crispy lightly salted cucumbers classic recipe? There are many options for preparing the same dish, you can get lost.

We have prepared a selection of the most delicious and proven recipes for salted cucumbers. Choose the one you like: in a pot, a jar or in a bag.

With apples, mustard, garlic and herbs, herbs. Spicy with hot peppers or sweet with honey brine.

Ingredients:

• 2 kg of cucumbers;
• 10 g tarragon (tarragon);
• 20 g dill umbrellas;
• 8-10 garlic cloves;
• 20 g of blackcurrant leaves;
• 20 g horseradish leaves;
• 20 g cherry leaves;
• 75 g salt.

Cooking:

Wash cucumbers and leave in cold water for 2 hours. Rinse all the greens, peel the garlic and cut into thin slices.

At the bottom of the jar, lay half of the greens and garlic, then tightly place the cucumbers vertically in the jar and put the remaining greens and garlic on top.

Dissolve salt in 1.5 liters of water, boil and pour cucumbers with boiling solution. Cover the jar with a lid. In a day, lightly salted cucumbers are ready to eat, but if you want to crunch cucumbers early, then cut off their tips, in which case they will be ready in 12 hours

Salted Hungarian Cucumbers with Vinegar

Ingredients:

• cucumbers;
• dill greens;
• horseradish root;
• Rye bread;
• vinegar;
• salt.

Cooking:

Pick up small cucumbers and wash them. Cut both ends by 1-2 cm and cut the cucumbers lengthwise, then put them in a jar, shifting with dill and horseradish.

Put a slice on top of the cucumbers rye bread and put 4-5 drops of vinegar on it. Prepare a brine at the rate of 1 tablespoon of salt per 1 liter of water. Pour the brine over the cucumbers, cover the jar with a saucer and place in a warm place. As a result of fermentation, in a day the brine will become cloudy, and on the 3rd day it will begin to brighten, at this time the cucumbers should be moved to the refrigerator, they are ready for use.

Classic pickled cucumber recipe

Ingredients:

• 1.5 kg cucumbers,
• 1 head of garlic
• dill umbrellas,
• blackcurrant leaves,
• cherry leaves,
• horseradish leaves,
• allspice peas,
• 2 tbsp salt,
• 1 tbsp Sahara

Cooking:

Wash the cucumbers and cut off the ends on both sides. Take an enamel pan and put cucumbers in it in one layer. Top with dill umbrellas, currant and cherry leaves, peeled garlic cloves and a handful of allspice peas.

Cover everything with horseradish leaves. Lay out the second layer of cucumbers and again put dill, cherry and currant leaves, garlic and pepper on top, cover the second layer with horseradish leaves.

Prepare a brine from 1-1.5 liters of water, salt and sugar, bring it to a boil. Pour boiling brine over the cucumbers so that it completely covers the cucumbers. Cover the pot with a lid and leave at room temperature until the brine has cooled, then refrigerate. In a day, salted cucumbers will be ready.

Salted instant cucumbers in a saucepan

Cook these quick crispy cucumbers in just 5 minutes. This is the easiest recipe, a novice hostess can handle it.

Ingredients:

• 1.5 kg cucumbers,
• horseradish leaves,
• cherry leaves,
• currant leaves,
• dill,
• 3-4 garlic cloves,
• 1 bay leaf,
• peppercorns,
• 2 tbsp salt,
• ½ tbsp Sahara

Cooking:

Wash the cucumbers, wipe them dry and cut off the ends. Rinse the greens, peel the garlic and cut into pieces. Put the water on the fire, let it boil and add salt, sugar, bay leaf and peppercorns, if desired, you can add a little hot pepper.

Place half of the herbs and garlic in the bottom of a dry pot, then place the cucumbers, making sure they are close enough to each other. Fill the pot halfway and add the herbs and garlic again, then add the remaining cucumbers and cover them with the herbs and garlic.

Pour hot brine over cucumbers, let cool at room temperature and refrigerate overnight. The next day, cucumbers can be eaten.

Quick salted cucumbers with mustard

Thanks to the vinegar and mustard, this recipe only takes a couple of hours to pickle cucumbers.

Ingredients:

• 1 kg of cucumbers;
• 4 cloves of garlic;
• 1 tablespoon of sugar;
• 2 tsp salt;
• 1 tsp table vinegar;
• ¼ tsp mustard;
• ¼ tsp black ground pepper;
• bunch of dill.

Cooking:

Cut the washed cucumbers into quarters and place in a deep bowl. Add spices: vinegar, mustard, ground pepper, salt, sugar, chopped dill and garlic grated on a fine grater.

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Mix everything well, cover the cucumbers with a plate and put in the refrigerator. After a couple of hours, these salted cucumbers can be eaten.

Salted cucumbers on mineral water

Ingredients:

1 kg of cucumbers;
dill;
a head of garlic;
2-4 tablespoons salt;
1 liter of salted carbonated mineral water.

Cooking:

Wash the cucumbers well and cut off their tails on both sides. In the container in which the cucumbers will be salted, put the dill, cut into pieces of 4-5 cm. Put the cucumbers on the dill.

Peel the head of garlic, cut the cloves into slices and sprinkle them over the cucumbers. In salty soda mineral water dissolve 2-4 tablespoons of salt and pour over the cucumbers so that they are completely covered, put the remaining dill on top. Close the container with a lid and put it in the refrigerator for a day.

Recipe for crispy salted instant cucumbers with herbs

Ingredients:

• cucumbers;
• dill greens;
• parsley;
• horseradish leaves;
• 2-3 cloves of garlic;
• allspice peas;
• black peppercorns;
• salt.

Cooking salted crispy cucumbers with herbs:

Wash cucumbers and herbs thoroughly. At the bottom of a plastic container, lay out the chopped greens and garlic, cut into thin slices.

Crush a few peas of allspice and black pepper with the handle of a knife, add them to the greens. Cut the cucumbers lengthwise or into quarters, place them in a container and sprinkle with salt. The amount of salt you have to decide for yourself, salt 3-4 times more than usual when you salt cucumbers for food.

Close the container and shake it well so that the cucumbers hit the walls and let the juice flow. After 5-10 minutes, the cucumbers will be in brine from their own juice, which will mix with salt and herbs during shaking.

Leave the container at room temperature for an hour and a half, shaking it occasionally. Your cucumbers are ready, it remains only to wash off excess salt from them.

Ingredients:

• 1 kg of small cucumbers;
• 3-4 cloves of garlic;
• dill greens;
• 1 tbsp salt.

Cooking:

Finely chop the dill and garlic. Wash the cucumbers thoroughly and cut off the ends. Put cucumbers, dill, garlic and salt in a plastic bag.

Tie up the bag and place it in another bag. Shake everything well and put the bag in the refrigerator, shaking it occasionally. After 6-8 hours, cucumbers can be tasted.

Quick salted cucumbers with olive oil

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Another way to pickle in a bag. Such cucumbers will not crunch strongly: vinegar and oil make them a little soft. But the taste of vegetables will be spicy with a pleasant sourness.

Ingredients:

• 1 kg of cucumbers;
• 2 heads of garlic;
• 1 tablespoon of salt;
• 1 tablespoon of olive oil;
• 1 teaspoon apple cider vinegar;
• 1 teaspoon of sugar;
• bunch of dill.

Cooking:

Wash young cucumbers and cut off their bottoms. Overgrown vegetables can be cut into circles. Put the cucumbers in a bag, add salt, sugar, vinegar and olive oil.

Peel and grate the garlic. Cut a couple of cloves with a knife so that large pieces meet from time to time. Sprinkle the cucumbers with garlic and chopped dill (or other herbs of your choice).

Seal and shake the bag to mix the contents well. Let the cucumbers stand for half an hour - and you can try. But it is better to leave them in the refrigerator for 2-3 hours.

Lightly salted cucumbers per day in cold brine

Lightly salt cucumbers in cold water. Quick pickling and absolutely not troublesome. And the result is amazing.

You will need:

• cucumbers - 2 kg;
• salt - 3 tablespoons;
• dill - a small bunch;
• garlic - a couple - three cloves.

How to cook:

At the bottom of the dish, put half the greens and half the garlic. Then tightly lay the cucumbers and place the remaining greens on top.

Dissolve the salt in cold water and pour over the greens. Cover with a lid, crushing it with oppression, and wait exactly a day.

Salted cucumbers "Sharp"

Ingredients:

• 1 kg of small cucumbers;
• 4-5 cloves of garlic;
• ½ hot pepper;
• a large bunch of dill;
• 6 tbsp coarse salt.

Cooking:

Take only young, elastic cucumbers with a thin skin, rinse them under running water. cold water. To make cucumbers pickle faster, cut off the ends of them on both sides.

Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, place 2/3 of the total amount of dill and thinly sliced ​​garlic. Then lay the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out next row cucumbers, which also sprinkle with pepper, garlic and the remaining dill.

Put salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and again pour the cucumbers with the resulting saline solution.

Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave the cucumbers at room temperature for 2 days, after which they can be tasted.

Crispy salted cucumbers with vodka

Ingredients:

• cucumbers;
• horseradish leaves;
• cherry leaves;
• currant leaves;
• Bay leaf;
• dill umbrellas;
• black peppercorns;
• 50 ml of vodka;
• 2 tbsp salt.

Cooking:

Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top.

Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

Pickled cucumbers with apples

Ingredients:

• 1 kg of cucumbers;
• 2 green sweet and sour apples;
• 2 cloves of garlic;
• 150 gr dill;
• 3-4 leaves of black currant;
• 3-4 cherry leaves;
• 1 sheet of horseradish;
• 1 bay leaf;
• black peppercorns;
• 2 tbsp salt.

Cooking:

Prepare a brine at the rate of 1 bay leaf and 2 tablespoons of salt per 1 liter of water. Boil it. Wash the cucumbers thoroughly and cut off the ends. Peel the garlic and cut the apples into 4 pieces.

Put 1/3 of dill, currant leaves, cherries and horseradish in a dry pan. Put half the cucumbers and one apple on the greens. Top with a clove of garlic, cut into thin slices and 4-6 peppercorns. Then lay out another part of dill, garlic, currant leaves and cherries.

Put the remaining cucumbers, apples, herbs and garlic on top. Pour the hot brine over the cucumbers, cover the pan with a plate and place a weight on top. Let cool completely and put in the refrigerator. In the morning the cucumbers will be ready.

Lightly salted hot pickled cucumbers with honey

You will need:

• cherry leaves 10 g;
• black currant leaves 10 g;
• dill umbrella 10 g;
• horseradish leaf 20 g;
• garlic heads 2 pcs.;
• chili pepper 1 pc.;
• bay leaf 1 pc.;
• cucumbers 500 g;
• vodka 20 ml;
• honey 5 g;
• edible salt 4 tsp

How to pickle cucumbers with hot brine:

Prepare spices (herbs) for salting. Select suitable branches, wash them and set aside. Select cucumbers, they should all be about the same size, wash and cut off the tips.

Put the greens on the bottom in a prepared clean container (jar, pan, etc.): horseradish leaves, black peppercorns, blackcurrant leaves, cherry leaves, umbrella dill (it can be replaced with dill seeds), chopped chili and garlic.

Cucumbers on top and once again lay horseradish leaves and dill umbrellas on top.

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cook hot pickle. To do this, boil 0.5 liters of water in a saucepan, add salt and an incomplete teaspoon of honey. Stir until completely dissolved, turn off the stove and pour in a tablespoon of vodka.

Pour hot brine over cucumbers.

Cover with a lid and leave them to salt for a day at room temperature. If you do not plan to eat everything at once, then you should store them in the refrigerator. A day later, lightly salted cucumbers are ready for use.