Cooking lightly salted cucumbers in a saucepan. Quick lightly salted cucumbers

17.10.2019

- one of the popular dishes on festive table. Adults and children love them, they go great with side dishes, meat dishes and drinks. There are many snack recipes, but the most popular are those that are prepared quickly and simply. Let's figure out how to make this simple appetizer so that the gherkins are crunchy and everyone will like them.

Lightly salted cucumbers in cold brine

The first summer cucumbers appear in the garden beds in mid-summer. From this moment you can begin culinary experiments, namely pickling cucumbers using cold and hot water. This is the most simple snack, which will diversify your diet and delight you with its unusual taste.

The first priority is to choose the right vegetables: small, strong specimens, freshly picked from the garden, are best suited for pickling. They should be approximately the same size, then they will salt more evenly.

Ingredients

Servings: – +

cucumbers 1 kg
garlic cloves 3 pcs.
horseradish 1 sheet
dill 3 inflorescences
salt 2 tbsp. l.
sugar 1 tbsp. l.
water 1 l

Per serving

Calories: 28 kcal

Fats: 1 g

Carbohydrates: 6.1 g

30 min. Video recipe Print

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Advice: To make cucumbers pickle faster, you can cut off their ends. But any vegetables take longer to cook in cool water than in hot water, you need to take this into account.

Lightly salted cucumbers in hot brine

If you don’t have much time for salting, you can use classic way. These cucumbers taste like barrel cucumbers: just right for picnics and holiday dinners.

Cooking time: 60 minutes

Number of servings: 5

Energy value

calorie content – 31 kcal;
fats – 1 g;
proteins – 0.1 g;
carbohydrates – 6.5 g.

Ingredients

cucumbers – 1 kg;
dill - 3 inflorescences;
garlic - 2 cloves;
horseradish leaves – 6 pcs.;
allspice – 1 tsp;
red pepper – 0.5 tsp;
currant leaves - 6 pcs.;
salt – 3 tbsp. l.;
water – 3 l.

Step-by-step preparation

Soak fresh vegetables in water for several hours.
Place some of the horseradish and currant leaves, as well as spices and other herbs, on the bottom of the prepared pan. Top with a layer of cucumbers. Thus, stack all the ingredients until they come to an end. Cover with currant and horseradish leaves.
Put 3 liters of water on the fire. After boiling, dilute salt in it and fill the saucepan with gherkins to the top. For brine, use only rock salt. The optimal amount is 2 tablespoons per liter of water.
Press with a press and leave for several days. To do this, use a plate of suitable diameter, on top of which place something heavy, for example, a jar. Tart, crispy, slightly sour cucumbers as in the photo are ready.

Advice: You can pickle cucumbers in any convenient container, even in a bag. But if the recipe requires the brine to completely cover the vegetables, then it is better to use an enamel pan. There is no need to take a bottle, because you don’t need to roll it up for the winter anyway.

Secrets of crunch and piquant taste

As you can see, there is nothing complicated in the recipes. But sometimes the cucumbers are not as elastic as we would like. To make cucumbers crunchy, you need to know a few secrets on how to prepare lightly salted crispy cucumbers at home using cold brine, and then nothing can overshadow the upcoming lunch!

So, for the “crunch”, cucumbers need to be soaked in cool water for about 3-4 hours. During this time, even slightly limp vegetables will become stronger and more elastic.

The next important factor is water. It is better to take spring or well water, but if this is not possible, then store-bought from a bottle or filtered at home will do.

Some housewives use silver to purify tap water. Whether it will become cleaner or not is debatable, but metals will improve its taste.

To add an interesting aroma and a slightly tart taste, red or black currant berries are added to the cucumber brine. But you need to put it in moderation, since the taste of pickling can be very different from the classic one.

Workpiece storage

Lightly salted cucumbers should be stored in a cool place. Try to eat them within 2 weeks, otherwise they will turn sour. For small company Two kilograms of vegetables is quite enough.

Recipes for preparing cucumbers are similar and boil down to soaking with salt and adding spices. But still, every home uses its own favorite option. Try a few classic recipes, then add your favorite herbs and spices. Quite possibly delicious lightly salted cucumbers will become the highlight of your holiday table.

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preference should be given to strong, medium-sized fruits;
if you choose small vegetables, they will be over-salted, while fruits larger size they will not have time to salt in sufficient quantities;
It is better to pick the fruits directly from the garden early in the morning, so they will remain in a “live” state for about 2 more hours;
before cooking, the fruits are soaked at least 4 times in water so that they become crispier and acquire proper elasticity;
in order for the fermentation process lightly salted cucumbers occurred according to all the rules, they should be stored in a fairly dark place.

Which salt to choose

coarse salt is considered the most beneficial for the human body;
preference should be given to rock salt, because this option is optimal for any type of preparation;
if you choose another type, the fruits will end up softened, which will negatively affect taste qualities finished product.

What water to use

when canning, it is important to pay attention to this point special attention, since sometimes water may be completely unsuitable for pickling crispy cucumbers;
The ideal option is spring water, but, unfortunately, not all housewives have the opportunity to use it in the process of canning vegetables;
an alternative to spring water will be water collected from a proven well;
If the options proposed above are not suitable, then you should use filtered or bottled water purchased in the store.

Selecting utensils for preservation

glassware is the best option for any workpiece; its only drawback is fragility;
a good alternative would be dishes made from high-quality ceramics or enameled;
in aluminum dishes it will not be possible to prepare tasty and crispy fruits due to the fact that this material undergoes oxidative processes.

What herbs will give lightly salted cucumbers an unsurpassed taste and aroma?

Horseradish plays a special role in pickling vegetables, since it is thanks to it that the fruits acquire the proper elasticity;
the use of currants and dill makes lightly salted cucumbers crispy, these spices imbue the fruit with a unique taste and smell;
Without black and sweet peas, as well as bay leaves, you cannot prepare delicious lightly salted cucumbers, but it is important to remember that these ingredients should be added exclusively to hot brine;
Garlic gives vegetables an unusual taste; in addition, it has unsurpassed disinfectant properties;
Depending on individual taste preferences, you can use other seasonings and herbs that are loved by every housewife and her family members.

Important to know

Usage large quantities herbs and spices in order to create an original taste and smell significantly reduces the classic aroma.

And a few more tips from experienced housewives

1.Midsummer is best time preparing pickled cucumbers.

2. Preference should be given to fairly firm varieties of vegetables.

3.Choose small-sized fruits that have a lot of pimples.

4.Select cucumbers of the same size so that they absorb salt evenly.

5. If the vegetables are different in size, then the small ones will end up being over-salted, and the large ones will be under-salted.

6.If use cold brine, then the cucumbers will be ready only after 3 days.

7.If you use hot water during cooking, the fruits will be ready the next day.

8.The crispiest cucumbers will be those that were prepared using spring water.

9.Before pouring the brine, the vegetables should be soaked in water for several hours.

A few simple and tasty pickling recipes:

Recipe with garlic and dill in a saucepan

What you will need:

3 liters of water;
3 tbsp. spoons of salt;
2 bunches of dill;
16 cloves of garlic;
2 tbsp. spoons of horseradish;
2 teaspoons coriander.

Salting process

1.Pour over vegetables cold water. Wait a while for them to soak.

2. To prepare the brine, mix one liter of water with one tablespoon of salt and boil.

3. Place dill, a few leaves of fresh or prepared horseradish, and finely chopped garlic on the bottom of the pan.

4.Place washed cucumbers.

5.Place the remaining dill on top and add coriander seeds.

6. Pour hot brine over everything.

7.Cover with a plate.

After a day, the cucumbers can be eaten. Store in brine.

Instant lightly salted cucumbers in a saucepan

Those who have at least once prepared cucumbers using this recipe have been using it for years and are happy to share its secrets with their best friends. And this is not surprising, because vegetables prepared in this way turn out very tasty and crispy, as many people love.

For cooking, you can use any convenient utensil, but more often housewives prefer a saucepan, since it is convenient to cook in large portions. A large container is also practical because such cucumbers are eaten very quickly.

Many people know this recipe experienced housewives, since it is considered a classic. It has been tested for more than one decade, so high quality prepared vegetables there is no reason to doubt. There is no point in making changes to its recipe, since the quantity and composition of the ingredients are thought out so carefully that having tried such lightly salted cucumbers, no one will want to change anything during the cooking process.

Many housewives like this recipe because it is very simple. For short time You get tasty and crispy cucumbers. The very next day you can enjoy the unsurpassed taste and aroma.

What you will need:

take the number of cucumbers so that they fit into the container in which you will pickle them;
3 sprigs of dry dill;
4 cherry leaves;
5 black peppercorns;
1 bay leaf ik.

To prepare the brine, you will need 1 liter of hot water and 1 heaped tablespoon of salt.

How to pickle

1.Prepare all ingredients. You can choose fruits different sizes, which are available.

2.For two liters of brine you will need approximately one kilogram of cucumbers.

3. Fresh cucumbers are thoroughly washed and soaked in cold water if they have been sitting for a long time before. Cut off the ends of the fruits so that they pickle faster. Make cuts on the fruits. Wash the remaining ingredients.

4. Place greens on the bottom of the pan. Don't forget about bay leaf and black peppercorns.

5.Fill the container to the top with cucumbers, add salt and add water taking into account the volume of the pan. For example, if the volume of the container is two liters, then two tablespoons of salt will be required. On three-liter saucepan you will need three tablespoons of salt. Pour cold water on top.

6. The recipe is simple in that you do not need to prepare the brine separately. The salt will dissolve evenly in the pan.

7. Place on top the same set of herbs and spices that were placed at the bottom of the container.

8. There is no need to close the pan tightly; a simple lid of a suitable size will be enough.

9.Store in the kitchen at room temperature for 24 hours.

10.After cooking, put it in the refrigerator.

If you pickle cucumbers according to this recipe for lunch today, then the next day at the same time you can try them. Don’t forget to store them in a cold place, this will make them much tastier.

Lightly salted cucumbers without brine

To prepare lightly salted cucumbers according to this recipe, it will take no more than 15 minutes. And their taste and aroma will delight everyone. The secret of these cucumbers is that you don’t have to prepare brine for pickling. More than once it will come to the rescue of housewives as the fastest way to prepare crispy lightly salted cucumbers. The fruits will cook for 4 hours at room temperature. After cooking, they should be stored in a cool place.

For one kilogram of cucumbers you will need:

1 tbsp. spoon of salt;
1 bunch of dill;
5 cloves of garlic.

Subsequence

1.Prepare all ingredients.

2.Wash the dill. Finely chop.

3.Cut the ends of the cucumbers on both sides.

4. Place washed and chopped herbs and spices on the bottom of a thick plastic bag, add salt.

5.Lastly place the cucumbers. Shake for a few minutes until all ingredients are evenly mixed.

6.Tie the bag tightly. To increase the tightness, you can use another bag.

7.Put the contents into the refrigerator. After about 7 hours, lightly salted cucumbers will be ready.

According to grandma's recipe

“The taste of childhood”... The expression is familiar to everyone, because it is this taste that remains in the memory for many years. Below is a simple recipe for delicious lightly salted cucumbers, which will not be difficult to prepare and will not take much time or effort. Having prepared these cucumbers once, you will use this recipe for many years.

You will need:

1 kg. fresh cucumbers;
2 tbsp. spoons of coarse salt;
1 teaspoon sugar;
1 liter of water;
herbs and spices:
dill umbrellas – 5 pieces,
black peppercorns – 7 pieces,
red hot pepper – 1 pod,
1 horseradish leaf
bay leaf - 2 pieces,
currant leaves - optional
garlic – 4 cloves.

How to cook

1.Before cooking, the fruits are soaked in water for 5 hours.

2.Cucumbers are trimmed on both sides, large fruits are cut in half.

3. Boil water, add sugar and salt to it, let it cool.

4. First put greens on the bottom of a ceramic or enamel bowl, then pepper. Lastly, garlic; if it is young, you can put it in a container along with the stems.

5. Cucumbers are placed tightly on top.

6.Last of all, dill umbrellas are placed in the dishes.

7. Fill with cold brine, press down with a plate or lid of a suitable size.

Video recipe:

Bon appetit!

The crispiest lightly salted cucumbers

When cucumber season is in full swing, this recipe will come in handy more than ever. Not only family members, but also guests will appreciate it, especially if served with new potatoes. The presented recipe is also perfect for pickling vegetables for the winter.

What you will need:

water;
small cucumbers;
non-iodized coarse rock salt;
several leaves of currants, horseradish, cherries, and dill umbrellas.

Cooking secrets

1. Wash the fruits thoroughly, trim the ends on both sides.

2.Cut large cucumbers into several pieces so that they absorb the salt evenly.

3. Place pre-cooked and washed greens on the bottom of the pan.

4.Fill the container halfway tightly with cucumbers.

5.Then lay another layer of greenery.

6.Last layer- cucumbers to the edge of the pan.

7. Fill the container with pre-boiled brine and cooled to room temperature. To prepare it, you will need to mix two tablespoons of salt with one liter of water.

Simplified version

1.Pour salt into a pan and pour hot water in the same proportions, shake the resulting brine thoroughly so that the fruits are evenly salted.

2. Close the pan with a lid, let it brew for 24 hours, then store in the refrigerator.

How to quickly pickle cucumbers in a bag

If you need to quickly pickle cucumbers, then this recipe will be a real find.

List of ingredients based on 1 kg. cucumbers:

1 tbsp. spoon of salt;
1 teaspoon sugar;
4 cloves of garlic;
2 bunches of dill.

For this recipe, it is better to take small-sized vegetables so that their length does not exceed 15 cm. Wash the fruits thoroughly, shake off the water, and place them in a durable plastic bag. Add all ingredients and stir for a few minutes. After 5 hours you can enjoy the aromatic cucumbers.

Tell VK

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

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

Which cucumbers to choose?

Small, strong, thin-skinned, pimply. In the Moscow region, one of the best varieties is Nezhinsky. Of course, they shouldn't be yellow and bitter. Try it - definitely.

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

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

Which water to choose

Water is one of the most important components of any canning, but for cucumbers it is especially important. It is best to take spring water. In the end, you won’t need much of it: soak the cucumbers and make the brine. For 5 kilograms of vegetables, two five-liter bottles or one bucket are enough.

If spring water is not available, you can use bottled or filtered tap water. Pour it into an enamel bowl, put a silver spoon and something copper on the bottom, close the lid and let it sit for a couple of hours. The metals will slightly improve the taste of the water.

Dishes

You can do it in a glass jar, but it’s more convenient to do it in a saucepan. Enameled, of course. You can also use a ceramic or glass container. It’s easier to put cucumbers in the pan and easier to take them out. Besides, you don’t need to roll it into a jar anyway.

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

Soaking is a must

Both to pickle and to prepare lightly salted cucumbers, you need to soak the cucumbers. As they soak, they become crispier and stronger. In 3-4 hours, the cucumbers will become strong and elastic. Even if you have just picked cucumbers from the garden, you still need to soak them.

Herbs and spices

Dill, currant leaves and definitely horseradish leaves. Currants add crispness and create aroma, and horseradish, in addition to its unforgettable taste and smell, protects cucumbers from mold. Plus it disinfects.

You can add bay leaves and peppercorns (black, allspice) to the hot brine.

Salt

Not iodized, not marine. Better big rock salt. Do not use small ones for canning; they can cause vegetables to become soft. Usually put 2 tbsp. per liter of water.

What else can you add?

Faithful companions of pickled cucumbers are apples and currants, both black and red. They will add an interesting aroma and subtle sourness. But be careful, as the classic lightly salted taste of cucumbers may change, so you need to add just a little bit of berries and fruits.

How long to wait

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

How to keep lightly salted cucumbers longer

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

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

Recipe for lightly salted cucumbers

5 kg cucumbers

7-10 branches of dill with umbrellas

1 head of garlic

30 horseradish leaves

4 tsp allspice corns

2 tsp red peppercorns

Currant leaves

6 tbsp. salt

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

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

Step 3. Place horseradish leaves on the bottom of an enamel pan, then some chopped herbs and spices. Place a layer of cucumbers. On top are again greens with spices, then cucumbers. The last layer is whole horseradish leaves.

Step 4. Dilute salt in 3 liters of hot, but not boiling, water and pour over the cucumbers. Press with a press. Leave for 2 days.

Quick lightly salted cucumbers

Recipe for 2 kg cucumbers

10 black peppercorns

5 allspice peas

1 tsp Sahara

Coarse salt

Bunch of dill stems

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

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

Step 3. Chop the dill.

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

Step 5. Tap each cucumber lightly with a pestle or the handle of a heavy knife so that the cucumber cracks, then cut each cucumber crosswise into several pieces.

Step 6. Sprinkle the cucumbers with salt and pepper, pour in lemon juice and stir. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Before serving, blot the salt with a paper towel.

If you are in a real hurry, do without soaking. Then the cucumbers can be pickled in about an hour.

Cucumbers in a bag

Lightly salted cucumbers in a bag Photo: / Ekaterina Tyunina

Recipe for 1 kg of cucumbers

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

3 cloves garlic

1 tbsp. coarse salt

1 tsp. cumin (optional)

A clean plastic bag or plastic container with a tight lid

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

Step 2. Cut off the tails of the cucumbers and put them in a bag.

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

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

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

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

Soon it will be time for your fresh cucumbers from the garden. And in the south they are probably already harvesting. And of course, I want lightly salted cucumbers. I will share with you the recipes of the most

For pickling, take the freshest, smallest cucumbers. The most delicious and crispy ones are obtained from pimply dark green ones with black spikes.

Crispy lightly salted quick-cooking cucumbers in a saucepan

Take a bunch of fresh dill, parsley, basil, 5-8 cloves of garlic. Horseradish leaf, bay leaves, 5-7 leaves of cherry, black currant, half a hot pepper. A kilogram of cucumbers, a liter of water and 2 tablespoons of salt.

Finely chop the leaves, herbs, garlic, hot peppers and place in a saucepan.
We wash the cucumbers well, cut off the tops and add to the pan.
Boil water with salt. Pour hot water over the cucumbers and cover with a lid.

When everything has cooled down, the crispy, spicy, lightly salted cucumbers are ready.

Quick lightly salted cucumbers in a bag

For a kilogram of fresh cucumbers, take a bunch of dill, 3 cloves of garlic, a tablespoon of salt, half a teaspoon of sugar, 5 black peppercorns.

Soak cucumbers from the store in cold water for half an hour. Freshly picked, just rinse well.
Cut off the ends of the cucumbers. You can cut it in half lengthwise. Put it in a bag.
Add finely chopped dill and garlic. Crush the pepper and mix with salt and sugar - pour everything into a bag.
Now tie the bag and shake well for a couple of minutes. Leave it to sit at room temperature for about an hour. Shake the bag to ensure even salting.
Then put the cucumbers in the refrigerator for 3 hours.

These cucumbers are eaten very quickly, but you don’t need to make a lot at once - just for one time. They may become too salty.

Lightly salted crispy hot cucumbers

These cucumbers are ready the next day after preparation. Very aromatic and tasty recipe.

On three-liter jar:

5 pieces each of allspice, black pepper and cloves
horseradish leaf
three cherry leaves
five currant leaves
several sprigs of dill
five cloves of garlic
a couple of bay leaves
for 1.5-2 liters of water 4 tablespoons of salt and 1 sugar

Wash the cucumbers well and trim the ends. Peel the garlic and rinse the herbs and leaves.

Place the cucumbers in a jar vertically, layering them with chopped garlic and leaves.

Boil the brine with salt, sugar, pepper, cloves, and bay leaves.

Fill the jar with hot brine, cover with a clean towel and leave in the room for a day.

The next day we try delicious cucumbers!

Cold-processed Crispy cucumbers

5 leaves each of cherries, currants, parsley, dill umbrellas, five cloves of garlic. A couple of bay leaves and horseradish. For 1.5 liters of water, 2 tablespoons of salt and 1 sugar, allspice and black peppercorns. If desired, you can add a piece of red hot pepper.

Wash 2 kg of cucumbers and soak for 2-3 hours in clean cold water.
In a three-liter jar we put a third of the leaves and herbs, a couple of garlic. Then cut the cucumbers in half, cutting off the ends. Green again.
Place the cucumbers to the top, add the remaining leaves and garlic.
Boil water with salt, sugar, spices, bay leaf. Then cool to room temperature.
Pour in the cucumbers and close with a nylon lid.

You can try it every other day. They become the most delicious after 2 days. If there are few eaters and the jar is not eaten right away, then you can put it in the refrigerator and stretch out the pleasure for several days.

If desired, you can change the composition of spices and herbs in recipes. Add or remove hot pepper to taste.

Enjoy the summer and delicious lightly salted cucumbers!

Best regards, Sofya Guseva!

Lightly salted cucumbers, a quick recipe for cooking in a saucepan is not much different from cooking in a jar or even in a bag. Although, of course, there will be their own here too important points, which will be discussed in detail in the recipe. As for the method of salting in a saucepan, it is convenient, simple and understandable.

Of course, you know the difference between lightly salted and pickled cucumbers? Green fruits are usually salted for the winter. In principle, after a couple of days of pickling, you can eat them anyway, but most people roll such cucumbers in jars to enjoy the wonderful taste and aroma of the fruit in winter. When preparing lightly salted cucumbers, there is no choice between rolling or eating. Such cucumbers can only be eaten, but they are not suitable for rolling and canning for the winter.

Advice! It is best to prepare lightly salted cucumbers in small portions to eat throughout the day. Since the salting methods are quite fast, it is recommended to simply put new batch for pickling. If you keep lightly salted cucumbers in brine for a long time, they will continue to absorb salt and after a couple of days they will simply become inedible.

In order for the cucumbers to be well salted in the pan, you need to take only small fruits with thin skin for pickling. Those cucumbers that have pimples on the skin are perfect for lightly salted fruits. Smooth cucumbers are salad varieties and are rarely used for pickling.

Recipe instant cooking lightly salted cucumbers in a saucepan

You need (per kilogram of small cucumbers with pimples):
Liter of water;
Two level tablespoons of coarse salt;
Five cloves of garlic;
One chili pepper (if you don’t like it spicy, you don’t have to add pepper);
Two stems of dill, on which umbrellas have already formed;
Three leaves of black currant;
A couple of basil leaves;
One large and young horseradish leaf;

You need to rinse in cold water and cut off the ends. To ensure that the fruits are evenly salted, you should choose them of approximately the same size and shape. It is imperative to cut off the ends: this way the brine can penetrate inside the vegetable faster, which means the appetizer will cook faster.

Take an enamel pan and place the cucumbers in it. In this recipe we make cucumbers with hot brine. The fruits need to be laid vertically, again, for effective, uniform salting. After the first row of fruits, add dill umbrellas, green leaves, half garlic and pepper.

Important! I’ll make currant and horseradish leaves lightly salted cucumbers crispy, strong and elastic. So, be sure to try to find these green options.

Do not pack the cucumbers in the pan too tightly, otherwise you may lose their final crunchy properties. When the last row is laid, put the remaining garlic and pepper on the sides. Now you need to prepare the brine: add salt to hot water and dissolve it. Pour hot salted brine over the cucumbers and cover the pan with a lid. Leave for a couple of hours at room temperature to allow the brine to cool, and then put it in the refrigerator for eight hours.

Agree that lightly salted cucumbers according to this recipe are quickly cooked in a saucepan. After all, after ten hours you can enjoy aromatic, crispy and tasty fruits.

Advice! If you need to reduce the pickling time, simply cut the cucumbers into smaller pieces. The finer the cucumbers are cut, the less time they ultimately need to be perfectly salted.

By the way, in order to change the taste of the finished snack, you can add other additional ingredients to the cucumbers at the pickling stage. So to speak, experiment. For example, many people add apples or even celery to the pan. Such methods delight us with new ones unusual tastes, which at the time of summer abundance will always be a good decision.

This recipe for quick preparation of lightly salted cucumbers in a saucepan is a pleasure to cook. Even young and not very experienced housewives will be able to cope with hot brine and end up with a magnificent, aromatic and crispy snack.

The long-awaited time to harvest the first harvest is coming. The radishes and greens are already ripe, and soon we will be enjoying the first cucumbers. And I don’t know a single person who doesn’t like lightly salted cucumbers. Especially the first ones, long-awaited, crispy and fragrant. It is also remarkable that they take very little time to prepare, and they are salted quite quickly. I hope that you will find your favorite recipe in this collection and share your impressions in the comments.

And if you want to pickle cucumbers for the winter, then I recommend excellent and time-tested recipes for crispy canned cucumbers, which I found for myself on the website of my good friend and excellent hostess Margarita

Classic recipe for lightly salted cucumbers

Let's start with the classic and most common recipe, according to which our grandmothers used to pickle cucumbers. Cucumbers can be pickled both in a jar and in a saucepan.

Ingredients:

fresh cucumbers - 2 kg
water - 1.5 (up to 2) liters
currant leaves
horseradish leaves
cherry leaves
dill (umbrellas)
garlic - 4-5 cloves

2. Dilute salt and water in a separate bowl. For 1 liter of water we need 2 tbsp. l. salt, and for a 3-liter jar you will need about 1.5 liters of brine, although its amount depends on the size of the cucumbers - the smaller the cucumbers, the less brine you need.

3. Pour the resulting brine over the cucumbers in the jar, close the jar with a nylon lid and leave overnight at room temperature. In the morning you can put the jar in the refrigerator, and in the evening you can enjoy crispy lightly salted cucumbers.

Instant pickled cucumbers recipe in a saucepan

An excellent option for those who want to quickly pickle cucumbers. If you pickle the cucumbers in the evening, you can taste them the next morning.

In order for the cucumbers to pickle faster, you need to firstly cut off the ends of the cucumbers on both sides, and secondly, pour hot brine over the cucumbers

Ingredients:

fresh cucumbers - 1 kg
water - 1 liter
salt - 2 tbsp. l. for 1 liter of water
sugar - 1 tbsp. l.
horseradish leaves
dill (umbrellas)
garlic - 6-7 cloves
hot pepper
black peppercorns

Place greens on the bottom of the pan - horseradish and dill leaves. Chop a couple of hot pepper slices. Cut the garlic cloves in half and place some of them on the bottom of the pan.

2. Place fresh cucumbers on the greens (be sure to trim the ends). Cover the top of the cucumbers with dill and horseradish and add garlic again. Add black peppercorns if desired. By the way, I read in one recipe that black pepper makes cucumbers soft. However, I definitely add pepper and the cucumbers turn out crispy.

3. Breed in hot boiled water salt and sugar, stir until they are completely dissolved.

4. Fill the cucumbers with the resulting brine and place a few bay leaves on top. Make sure that the brine covers all the cucumbers. Place the pan in a cool place. After the brine has cooled, it is advisable to transfer the pan to the refrigerator.

Lightly salted cucumbers quickly

If guests are on the doorstep and you don’t have enough snacks, it doesn’t matter. There is an excellent and quick recipe for lightly salted cucumbers in a very short time, so that you can make it before the guests arrive. There is no exact quantity in this recipe; we prepare the cucumbers “by eye”. We cook cucumbers without brine.

Ingredients:

fresh cucumbers
dill greens
garlic
dry chili pepper

Finely chop the dill and sprinkle it with a little salt so that it soaks in and becomes juicier.

2. Peel a few cloves of garlic.

3. Cut off the ends of the cucumbers on both sides.

4. Cut the cucumbers in half or, if necessary, quick snack, into 4 parts. Place the cucumbers in a salad bowl.

5. Sprinkle each layer of cucumbers randomly with salt, squeeze the garlic passed through a press on top and sprinkle with chopped dill. So we lay all the cucumbers in layers, sprinkling with salt and sprinkling with garlic and dill. If desired, you can add crushed dry hot chili pepper for spiciness.

6. Cover the salad bowl with a lid and shake all the contents thoroughly so that all the ingredients are well mixed. You can serve it immediately, or you can cover it with film and put it in the refrigerator.

Lightly salted cucumbers in a bag quick recipe in 5 minutes

Pickle cucumbers in a bag in lately has become very popular because of its simplicity. You can do without a pan or jar, and the cucumbers are pickled immediately in a plastic bag and it only takes 5 minutes.

We will need:

fresh cucumbers - 1 kg
dill greens - 1 bunch
garlic - 1 head
salt - 1 tbsp. l.
sugar - 1 tsp.

To keep the cucumbers crispy, soak them in cold water for a couple of hours before pickling. To make cucumbers pickle faster, cut off the ends on both sides.

Finely chop the dill and chop the garlic cloves as you like.

2. Take the cucumbers out of the water and immediately put them in a plastic bag. It is even advisable to put one bag inside another just to be safe, in case the brine leaks.

3. Sprinkle salt, sugar, chopped dill and pieces of garlic directly onto the cucumbers. You can put dill umbrellas on top.

4. Seal the bag and shake well to mix all the ingredients. Ready! Place the bag of cucumbers in the refrigerator for 4-5 hours. It is advisable to remove the bag from the refrigerator 1-2 times during this time and shake again.

Fast, convenient, and most importantly delicious!

Recipe for quick preparation of lightly salted cucumbers in a jar

This recipe is one of my favorites, I love its simplicity. Boil water in a kettle in advance. Place currant leaves, dill, and garlic cloves in the bottom of a 3-liter jar. Place the cucumbers tightly into the jar and add 3 tbsp. l. salt heaped and pour hot water from the kettle. All!

Close the jar with a nylon or metal lid and leave to cool overnight. In the morning we put a jar of cucumbers in the refrigerator, and in the evening we taste an excellent snack.

Lightly salted cucumbers with garlic and instant herbs

Another recipe for quick lightly salted cucumbers with several cooking secrets. Watch the video and you will understand everything.

I wish you to enjoy the delicious lightly salted cucumbers that you prepare yourself. Don't forget that summer goes by quickly, enjoy the gifts of summer.

The harvesting season is in full swing. It's time to talk about how to cook lightly salted cucumbers.
Lightly salted cucumbers are the most popular summer snack. They are great served with boiled potatoes, kebabs, fried chicken, and also used as an ingredient for salads, or just crunched for pleasure.
Dry-salted cucumbers also taste great. They delight with crunch and aroma. And they require less effort and time.

Selection of cucumbers for quick pickling

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

We also need a package. Check that it is intact and strong. It's better to prepare a couple of bags, 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 garlic
Salt to taste
1/2 lemon
Fresh dill
Preparation:

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

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

Finely chop the dill.

Place all prepared ingredients in a bag. Release the air from the bag, tie it and start shaking. We need to not just shake, but try to ensure that our cucumber sticks are enveloped in the resulting juice.
Shake it for 5 minutes until all the ingredients are distributed evenly among the cucumbers.

Lightly salted cucumbers in a bag, a quick recipe in 5 minutes - a universal guide for housewives. It can be used throughout the year. It will allow you to easily and quickly come up with a great snack for lunch or the arrival of guests in the summer. And in winter, surprise and delight guests with fresh, aromatic, lightly salted cucumbers on the table. Bon appetit!

Instant lightly salted cucumbers with mineral water

These cucumbers can be prepared at any time of the year; both greenhouse and ground are suitable. Emerald and crispy lightly salted cucumbers will decorate any table. Elementary preparation! Tasty and healthy! And what a aroma!

Compound:
Cucumbers - 1 kg
Mineral water - 1 l.
Rock salt - 2 tbsp. l. no slide
Garlic - 4-6 cloves
Dill - a small bunch
currant leaf

Preparation:

Mix mineral water with salt.

Chop the garlic and dill.
If you are guaranteed to enjoy cucumbers every other day, then it is better to cut them in half. If time is of the essence, and you are prepared for the fact that they may not be salted enough in a day, then feel free to leave them whole, they will come with time.
Much depends on the cucumbers; some pickle quickly, while others have thicker skins and therefore are delayed in salting.
If you cut cucumbers, they will not lose their crunchiness - it has been tested many times!

Place garlic and dill on the bottom and middle of the container. Place the cucumbers in a container. Cover with a lid.

Place 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.

Preparation:

Prepare your 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. Chop the garlic not very coarsely with a knife. Chop the greens.

Place cucumbers in a marinator or just a clean bag.

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

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

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

Quick recipe lightly salted cucumbers without brine. The cucumbers will be ready in a matter of hours without special effort! The recipe for quick lightly salted cucumbers in a bag has helped me out more than once.

Compound:
Fresh small cucumbers – 1 kg
Salt - 1 tbsp. l.
Garlic - 3-4 cloves
Dill - 1 bunch

Preparation:

Wash the cucumbers and cut off the ends.

Finely chop the dill. Finely chop the garlic.

Place dill, salt and garlic in a plastic bag.

Then add cucumbers.

Tie the package. To seal it, it is better to put it in another bag. Shake everything well.
Place the bag in the refrigerator, remove it periodically and shake it. After 6-8 hours, the lightly salted cucumbers in the bag are ready.

Bon appetit!

Instant lightly salted cucumbers with garlic and dill

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

Preparation:

To ensure that the cucumbers are washed well and are more juicy, wash and soak them in water for 30-40 minutes.

Next, cut off the tails from each cucumber.

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

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

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

Take out the bag and place the cucumbers and herbs on a plate. Lightly salted crispy cucumbers with garlic and dill in a bag are ready to serve. Enjoy fast, flavorful and delicious snack at any time of the year. Bon appetit!

Instant pickled cucumbers recipe in a saucepan

Bon appetit!

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

IN town near Moscow There is a monument to a cucumber in Lukhovitsy. Lukhovitsky cucumbers are famous throughout Russia - very tender, sweet, thin-skinned cucumbers.

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

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

Preparation:

Take cucumbers, wash them, cut off their ends.

Sprinkle with salt, sugar, garlic and pepper. Mix everything well.

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

Remove lightly salted cucumbers from the container and remove excess salt with a paper towel.
And put it in the refrigerator for an hour.

The cucumbers are ready. If you don’t have a container, you can simply salt it in a bag. You can add dill, currant leaves, horseradish. Bon appetit!

Instant crispy lightly salted cucumbers recipe

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

Compound:
Fresh cucumbers – 1.5 kg
Garlic - 1 head
Dill umbrellas
Black currant leaves
cherry leaves
Horseradish leaves
Allspice
Hot pepper
Bay leaf
Water - 1 liter
Rock salt - 2 tbsp. l.
Sugar (optional) - 1 tbsp. l.

Preparation:

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

Peel and chop the garlic.

Wash the fragrant herbs. You can cut it with scissors for more flavor.

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

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

Place cucumbers in brine. The brine should completely cover the cucumbers. Place a plate on top and place a weight so that the cucumbers do not float. In a day, crispy lightly salted cucumbers will be ready.

Then transfer the lightly salted cucumbers to the refrigerator, otherwise they will turn sour. Bon appetit, crunch with pleasure!

Note
In order for our cucumbers to crunch, we follow simple steps.
Before salting, soak the cucumbers in water for 2-3 hours. During this time, they will be saturated with water and in the future your lightly salted cucumbers will be crispy.
Using horseradish leaves in the brine will add extra crunch to the cucumbers.

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 salted and do not lose their natural color when pickled. 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 l.

Preparation:

Wash fresh green cucumbers, pour boiling water over them and immediately plunge into very cold water.

Then place the ingredients tightly in a saucepan or three-liter glass jar, rearranging the cucumbers with washed leaves and dill. Pour in 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 place in a cool place. The peculiarity of this preparation is that the cucumbers retain their natural green, acquire a unique taste and are stored very well. The amount of spices indicated in the recipe is approximate; you can change it according to your taste and discretion.

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

Classic recipe for lightly salted cucumbers. Crispy lightly salted cucumbers in a 3 liter jar

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

Cucumbers – 1.5-2 kg
Water – 1.5 liters
Salt – 3 tbsp. l. (or 2 tbsp 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 hot pepper
Sprig of tarragon (tarragon)
sprig of lovage

Preparation:

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

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

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

Place half of the dill, half of the chopped garlic, horseradish root, cherry and currant leaves, tarragon and lovage branches, half of the hot pepper, two bay leaves at the bottom of the jar.

Place cucumbers and herbs in layers in a jar or pickling bowl. Place the remaining dill, garlic, and bay leaf on top.

Pour warm brine into the 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. Cover the top with horseradish leaves.
Cover with a nylon lid, shake the jar, set aside - the process has begun.

Classic lightly salted cucumbers will be ready in 24 hours. The cucumbers turn out delicious - tasty, crispy, aromatic. And the new potatoes will lick your fingers! Bon appetit!

Lightly salted cucumbers in mint marinade

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

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

Preparation:

Pour cold water into the container, lay out the cucumbers, and leave for 40-60 minutes. Remove the fruits from the water and cut off the ends.

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 lightly salted fruits, we use dry or fresh dill.

Prepare the mint infusion: pour the recommended amount of purified water into a bowl, add table salt and mint leaves. We are waiting for the infusion to boil.

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

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

Just 20-24 hours - and you can enjoy aromatic cucumbers. If you like vigorous cucumbers, leave the preparation for another 30-35 hours. This way you will get sharper cucumbers with a more pronounced taste. Bon appetit!

Instant lightly salted cucumbers. Recipe in a jar in hot brine

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

How to prepare delicious lightly 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
Black currant leaves - 3 pcs.
Horseradish leaves - 1 leaf
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

Preparation:

The cucumbers are sorted and washed well. If desired, trim the ends of the cucumbers.

The jars are washed well, using soda. Wash the spicy herbs thoroughly.

In cleanly washed jars put 3-4 dill umbrellas, 5 cloves of garlic, 3 currant leaves, chopped or whole horseradish leaf, 2 oak leaves.

Cucumbers are placed vertically, about 20 pcs.

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

The water is drained from the cans; we won’t need it.

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

When the water has boiled, drain the water from the cans. Place in a jar: 5 black peppercorns, 3 bay leaves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 100 g of vinegar. Pour in a third clean boiling water.

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

Canned cucumbers are ready for the winter. Bon appetit!

Instant hot-cooked lightly salted cucumbers

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

Preparation:

Select fresh cucumbers and rinse them well in cold water.

Peel the garlic and cut into pieces.

Thoroughly rinse dill umbrellas, currant, cherry, oak leaves, horseradish leaves, herbs (parsley, dill).

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

Dissolve salt in boiling water and cool the solution.

Pour over the cucumbers so that the brine completely covers them.

Lightly salted cucumbers will be ready in two days. Store them in glassware in the refrigerator. Bon appetit!

Lightly salted tomatoes in a bag. Quick recipe in 5 minutes

Bon appetit!

Lightly salted cucumbers and instant tomatoes in a bag

An express method for those who quickly want something 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.

Preparation:

Wash the cucumbers and cut off the ends. Cut lengthwise into 4 parts. Small ones - in half. The long ones are still cut in half.

Place cucumbers, crushed garlic, chopped dill and horseradish in a plastic bag, preferably two bags in one. We salt it like we would for a salad, and then add another pinch so that it tastes like a slightly over-salted salad. Don't go overboard with salt! Pepper to taste. You can add a pinch of peppercorns.

Twist the bag and shake vigorously until juice appears. Leave for 10 minutes.

Pierce the tomatoes with a fork 2-3 times. We put it in the same bag. We tie the bag or twist it tightly. Gently shake several times and place in the refrigerator.

Lightly salted cucumbers and tomatoes in the bag are ready. Bon appetit!

Seductively appetizing lightly salted cucumbers with a subtle garlic aroma will attract the attention of everyone present at your table. Also, prepared sour, elastic cucumbers and tomatoes will be useful to you for salads, pickles, hodgepodges, especially in winter and for home and New Year's holiday feasts.
I wish you delicious lightly salted cucumbers for your table and successful preparations for the winter!

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