A quick way to pickle lightly salted cucumbers. Cold salted cucumbers: how to make them crispy at home

18.10.2019

Cucumber is the king of the summer table in my family. We eat them fresh, but I prefer to salt and pickle them. Some of the favorites were lightly salted cucumbers instant cooking, which I cook in a bag, pan, or jar, because they turn out incredibly tasty and crispy. It’s these cucumbers that I’ll tell you about.

Lightly salted cucumbers in a bag in 15 minutes

There are situations when you want something salty to go with your potatoes. I'll tell you how quickly, in 15 minutes, you can make lightly salted cucumbers in a bag. I will share proven recipes.

1 kg of cucumbers;
1 tbsp. l. salt;
1 tsp. Sahara;
5 sprigs of dill with umbrellas;
5 cloves of garlic;
2 bay leaves.

Wash freshly picked fruits and trim the stems. Cut into rings. Squeeze the garlic through a garlic press. Wash the dill and cut into small pieces. Bay leaf divide into pieces. Place fruits and fragrant seasoning in a plastic bag. Shake the package. Keep in the cold for 15 minutes. You can take a sample.

How to pickle cucumbers in 15 minutes with mustard

Cucumbers – 1 kilo;
Salt – 1 level tablespoon;
Garlic – 3 cloves (chopped);
Dill, parsley – bunch (cut);
Ground black pepper;
Dry mustard - teaspoon;
Ground coriander - coffee spoon.

How to cook:

Cut the washed cucumbers into thin slices.
Sprinkle with spices and tie in a bag.
Gently grind and leave on the table for 15 minutes.

Store leftover vegetables after meals in the cold.

Advice! Before pickling, it is advisable to soak the cucumbers in cold water for 50 minutes.

Lightly salted crispy cucumbers in 2 hours

If you have a little more time, I advise you to pickle quick lightly salted cucumbers according to the recipe in a bag, which will be prepared in 2 hours.

Products:

Cucumbers - kilogram;
Salt - 30 grams;
Sugar - 10 grams;
Garlic - 4 cloves;
A bunch of dill;
Basil - several sprigs;
Hot pepper - optional.

Trim the edges of the washed cucumbers and cut into quarters. We cut the greens and garlic into small pieces, and the pepper into rings.

Mix the prepared products well. We put it in a bag, where we grind the contents a little. Keep warm for half an hour, in the refrigerator for 2 hours, the product is ready.

For another two-hour snack, prepare:

Gherkins (small cucumbers) – 0.5 kg;
Garlic – 2 cloves;
Dill, cilantro – 3 sprigs each;
Salt – 1.5 tbsp. l.;
Vinegar – 1 tsp.

Wash the gherkins, trim the edges, and soak them in spring water for half an hour. Cut them into barrels, squeeze out the garlic, chop the dill and cilantro, and season with the rest of the spices. Knead, transfer to a bag, shake. After 2 hours, the freshly salted, fragrant cucumbers are ready.

Cucumber snack “Khrustik” in a bag in 5 minutes

Here's how to quickly make a delicious snack in 5 minutes. I ran home for a snack and quickly came up with a snack.

Small cucumbers - 5 pieces;
Salt - 45 grams;
Sugar - 25 grams;
Ground pepper - coffee spoon;
Garlic - 2 cloves;
Sunflower oil - 1 tablespoon;
Dill greens - 0.5 bunch.

How to prepare:

Wash the cucumbers, trim the stems, cut in half. Chop the greens, crush the garlic. Pour salt, sugar, pepper, pour in oil, put in a bag, lightly grind, put in the refrigerator for 5 minutes. You can start having a snack.

Advice! Use table salt without additives for pickling to avoid softening of vegetables. The rest is prohibited.

Crispy lightly salted quick-cooking cucumbers in a saucepan

Without spending a lot of time, you can deliciously pickle cucumbers in a saucepan.

It may take a while to pickle cucumbers different times, depending on which method you choose. Cucumbers poured with boiling water are cooked for half a day, i.e. 12 o'clock. Prepared in the evening, they will be ready in the morning. Using cold brine, will be ready after three days.

We use:

2 kilograms of cucumbers;
1 horseradish leaf;
Horseradish root;
8 sprigs of dill with seeds;
8 blackcurrant leaves;
8 cherry leaves;
Hot pepper;
4 cloves of garlic;
1 liter of water;
2 tablespoons salt.

First, let's deal with the cucumbers; they need to be placed in cold water for a couple of hours. The cucumbers will absorb moisture and be crispy.

Note! It is better to take small cucumbers of the same size.

After two hours, wash the cucumbers well. We cut off the tails. This will help speed up the salting process.

Wash the greens and dry them lightly with a paper towel.
We cut the horseradish leaves, dill so that it is convenient to place in the pan.
Cut the horseradish root and hot pepper into pieces (don’t forget to remove the seeds from the pepper, they are very hot), determine the quantity to taste. I don’t make it spicy, I add one small slice at a time, since my child loves these cucumbers.
Peel the garlic, divide the clove into several parts.
Let's take it three-liter saucepan(preferably enameled), put cucumbers mixed with seasoning. The pan does not need to be filled to the brim; you need to leave room for the marinade and pressure.
The marinade is easy to prepare; just boil water and salt. Pour hot cucumbers, place a plate smaller in diameter than the pan.

Attention! It is better to take spring water or bottled, filtered water for brine. If you use tap water, there is a high probability that the cucumbers will become soft due to large quantity chlorine (often present in unfiltered tap water).

We eat the cucumbers the next day and store them in the refrigerator.

Another recipe for malosol for a saucepan

Take 60 grams of salt per liter of water. Boil, cool. It could be easier. Dissolve salt in cool spring, bottled, purified water.

Line the bottom of the dish with horseradish, cherry, oak, currant, and dill leaves with umbrellas.
Place the prepared cucumbers. Place cloves of garlic and hot pepper between them. You can add sweet pepper for flavor. Top with dill and horseradish leaf.
Pour brine, press down with a flat plate, leave in a warm place for a day.

In the following days, the cucumbers will become more sour. If you want to eat lightly salted cucumbers, take them in small quantities.

Vegetables in mustard sauce:

1.7 kg of small cucumbers;
0.3 kg of other vegetables (small onions, carrots, sweet peppers).
Sauce:
0.7 liters of water;
1.5 tbsp. l. salt and sugar;
20 g mustard powder;
0.5 tsp. ground ginger;
1 tbsp. l. ground turmeric;
1/3 tsp each of ground black and allspice;
1 tbsp. l. vinegar.

Mix cucumbers with vegetables: whole onion, carrots in cubes, pepper slices. Place it in a saucepan, pour boiling sauce over it, and let it sit in the room for two days.

Lightly salted cucumbers in a jar

I also suggest great recipe instant crispy lightly salted cucumbers in the bank.

We will need:

2 kilograms of cucumbers;
6 cherry leaves;
2 bay leaves;
Half a head of garlic;
6 pieces of peppercorns;
2 leaves of horseradish;
4 sprigs of dill;
2 tablespoons salt;
1.5 liters of highly carbonated water.

How to pickle:

Soak the cucumbers in water for four hours. This will give them a crunch.
We cut off the nose and tail, make shallow cuts along the fruit.
In a three-liter bottle we put torn leaves, twigs, garlic (cut each clove in half), and peppercorns.
Place the cucumbers in the jar up to their shoulders, add the remaining dill and horseradish leaf.
Pour salt into sparkling water, stir, pour in cucumbers, keep warm for a day.

After 24 hours, the cucumbers are ready. Cover with a tin lid and place in the refrigerator.

Original rustic recipe for crispy cucumbers

I take a dill bush with seeds, put it in a bottle, and fill it halfway with cucumbers.
Then a medium head of garlic, divided into cloves and a whole small chili pepper.
Again, cucumbers to the bottom edge of the neck.
I dilute a faceted 100-gram glass of salt, a finger below the rim, in a 300-gram mug of spring water.
I pour it into the bottle, having previously placed it in a bowl, top it up clean water to the edge of the neck, I leave it in the kitchen.

I start trying it the very next day, my husband likes it sour - he waits three days.

Lightly salted cucumbers for the winter according to my favorite recipe

You can prepare lightly salted cucumbers for the winter. They turn out amazingly delicious. I close it all the time, my family really likes it.

Products on liter jar:

Cucumbers;
Garlic – 3 cloves;
Laurel leaf;
Dill with umbrellas – 2 sprigs;
Black peppercorns – 5 pieces;
Hot pepper - 1 cm ring;
Half a horseradish leaf;
Water - half a liter;
Salt – 45 grams.

Pour cucumbers ice water for 3 hours. Then wash them, cut off the spouts, and let them sit for another 2 hours. Place garlic and pepper at the bottom of the jar, place cucumbers on top, dill, horseradish and bay leaves on top. Pour boiling water with salt. Leave for two days to ferment.

Then we drain this brine, we no longer need it, throw away the leaves and dill. Fill the cucumbers with boiling water without salt, immediately drain and fill again with more boiling water. Seal and cover warmly.

Important! We seal and wrap each jar separately, not all at once.

Now you know that there are a large number of recipes for quickly preparing crispy lightly salted cucumbers in a bag, pan, in a jar. When pickling, be sure to use dill and garlic. These spices will add taste and aroma to our cucumbers.

At the very beginning of autumn, there comes a time in my family when fresh cucumbers are already a little boring, and it’s too early to open pickled ones. It's time for light salts, which both adults and children adore. Today I will tell you how to quickly and tasty pickle cucumbers at home in different ways: in a pan, in a jar and even in a bag.

Lightly salted cucumbers in a jar in brine

Lightly salted cucumbers cook quickly compared to classic salting. There is no need to sterilize anything, roll it up and wait cold winter to open the jar.

Note to the owner! There are several ways to prepare delicious cucumbers: dry, cold and hot. The names speak for themselves. With the dry method, we use only salt and spices; with the cold method, we do not heat the brine; with the hot method, we season it with boiling water.

Prepare freshly salted cucumbers in a liter jar. You can pickle cucumbers in a container of any size, then multiply the amount of ingredients according to the size of your jar.

Ingredients for pickling per 1 liter jar:

Fresh cucumbers - to fill the jar;
Dill seeds in umbrellas – 1 piece;
Garlic – 2 cloves;
Rock salt – 1 tbsp.

Rinse the cucumbers and even soak them in cold water. Remove the butts and noses. Prepare the jar. Just rinse it with tap water, no need to invent extra work and sterilize.

Garlic can be coarsely chopped to enhance its aroma. Sometimes the recipe even suggests grating it. Place garlic and dill umbrella at the bottom of the jar. Now it’s the turn of the cucumbers: place the vegetables in the jar vertically to evenly pickle the fruits.

Advice! Use pimply varieties of cucumbers. Size matters! Choose medium-sized fruits. Cucumbers that are too large will not be firm and will lose their characteristic lightly pickled crunch, while small ones are more suitable for pickling for the winter.

Pour salt into a jar filled to the top and pour boiling water over it. Don't worry, the jar won't crack. Close it with a nylon lid. It is very convenient to store such cucumbers in a jar with a twist.

The salt should dissolve, so after the jar has cooled, shake it well just in case. For pickling, cucumbers need 1 day.

Note! For the first day, vegetables in brine can stand at room temperature. When the pickling is finished, store the cucumbers in the refrigerator. Due to the lack of vinegar in the recipe, the shelf life is only a couple of weeks, but they are unlikely to be left over the next day.

Instant lightly salted cucumbers with mustard

Mustard powder is also useful for quick salting cucumbers

Note! With the dry pickling method, cucumbers are pickled in own juice and absorb the aroma of spices more. It will take 2 days to prepare, but the result is worth the wait.

If you cook in the summer, then there is no such thing as too much greenery. Add finely chopped dill and parsley to the recipe. In winter, you can use frozen greens.

You will need:

Fresh cucumbers – 7-10 pcs;
Rock salt – 1 tbsp. with a slide;
Sugar – 1 tbsp;
Mustard powder – 0.5 tbsp;
Garlic – 4 cloves;
Vegetable oil.

Don't be surprised that there is sugar in the recipe. But it costs a little less than salt. Sweetness is needed to enhance the taste of mustard.

Prepare the vegetables, wash and trim on both sides. Cut lengthwise into 4 pieces and place in a bowl. Crush the garlic, chop it on a grater and grate each piece well. To infuse the cucumbers with garlic flavor, spread the spices with your hands. Add mustard, sugar, salt and herbs. For dressing, use a tablespoon of oil, stir and cover with a lid or film and leave in a cool place for 48 hours.

The spicy appetizer with mustard is ready. Your guests will appreciate the effort, but try it yourself before all the cucumbers are snapped up.

Instant pickles (not for winter)

There is a way to enjoy salted fruits for dinner. Most quick recipe.

Fresh cucumbers – 7-10 pieces;
Garlic – 5 cloves;
Rock salt – 1 tbsp;
Cloves – 2 pcs;
Peppercorns – 2 pcs;
Currant leaves – 2 pcs;
Horseradish (leaves, root) – 40 g.

Use a bag for pickling. I advise you to take oven bags as they are thick and the plastic clips will save you from constant tying and untying.

Note! Do not pickle vegetables with butts. All harmful substances accumulate there. If you are using cucumbers grown in your own garden, you may not need to trim the ends.

The fastest recipe will not take more than 5 minutes to prepare. Place all the spices in a bag, cut the garlic into large pieces, and grate the horseradish root. The more horseradish you add, the spicier and crispier the result will be.

Salt and add spices. You can cut the cucumbers into 4 parts for a more even distribution of salt. Shake the bag well and close with a clip.

If you pickled cucumbers in the morning, you can safely open the package in the evening. These cucumbers are best served with boiled potatoes, chicken or meat. You can also use them to prepare Olivier salad and other salads.

Note! You can pickle cucumbers in 5 minutes. In this case, you need to finely chop the vegetables and add all the spices. Place in a bag and shake well. Leave on the table for 5 minutes. That's it, the dish is ready. But the taste will be different; this option is more like a salad.

A quick way to pickle cucumbers with celery

Celery is the king of vegetables. It is useful from root tips to stem tips! Did you know that dishes with the addition of greens or celery root become lower in calories? Ladies, write down the recipe! The spicy taste is perfect for preparing an interesting snack.

How to pickle cucumbers deliciously and in a fast way? We will need:

Fresh cucumbers – 1.5 kg;
Horseradish - 2 leaves;
Garlic – 5-6 cloves;
Rock salt – 3 tbsp;
Cherry leaves – 4 pcs;
Celery stalks – 70 g;
Green.

Advice! Iodized and sea salt are not suitable for salting. Use regular cookware. The fact is that iodine in salt reduces the ability of salt as a natural preservative. Have your cucumber jars exploded? Perhaps the salt is to blame.

Prepare the cucumbers by trimming the ends. Cut the leaves that you managed to find into pieces. If you can’t find cherries, then use currant or oak leaves.

Finely chop the celery greens and mix with garlic and herbs. Place the leaves on the bottom of the jar, and alternate the greens with cucumbers. When the jar is full, add salt and pour cold water.

Note! For the recipe for lightly salted cucumbers, do not pack the vegetables too tightly. For uniform pickling, there should be a small distance between the fruits.

There is no need to shake the jar, just cover it with a cloth or gauze and leave it in a dark place to sour for 3 days. In just a couple of days they will be on your plate.

Advice! Lightly salted cucumbers can also be cooked in a saucepan. If you have a plastic container, you can make a small portion to try. A week after pickling, the taste of lightly salted cucumbers will already be more reminiscent of the usual winter pickles, so it is better to cook in small portions.

It's better to see once than to hear 100 times! Watch a video on how to pickle cucumbers at home quickly and tasty in a jar, bag or pan:

All recipes do not require special skills. Even an inexperienced housewife can make freshly pickled cucumbers quickly. I wish you a delicious crunch in good company. Bon appetit!

Pickles are prepared using a special technology that eliminates the use of vinegar and sugar. As a result, vegetables acquire a unique taste, especially if they are pickled in barrels. But not every house has a cellar that allows you to put a tub of pickles. Many housewives, trying to feed loved ones with such a snack, are looking for an opportunity to prepare it quickly and in small quantities, so that it is possible to store it for some time in the refrigerator. Instant pickles are different from barrel pickles, but they are even less similar to pickled ones. The taste of this vegetable snack unique, and it makes sense to try it at least once. Moreover, a number of Russian cuisine dishes require the use of salted rather than pickled vegetables.

Cooking features

Many housewives know how to pickle cucumbers. Many have learned to make lightly salted cucumbers in a quick way. But the technology for preparing pickled cucumbers has significant differences. It requires keeping cucumbers for a long time at room temperature in order to ferment them. Natural fermentation subsequently allows cucumbers to be stored in a cool room or refrigerator for quite a long time. Rolled up in jars, you can even keep them in a cool basement until spring. Pickling cucumbers in a quick way has a number of nuances, knowing which even an inexperienced cook can cope with the task.

Select medium-sized and dense cucumbers for quick pickling. Pimpled ones are preferable - they have thin skin, they salt out faster.
Before cooking, cucumbers must be soaked for 2-3 hours in cold water. This will keep them crunchy and make them more susceptible to brining.
To ensure that the cucumbers are salted but not rotten, they should be washed thoroughly, one at a time.
In the process of pickling cucumbers, organic acids are formed. Some materials, when reacting with them, create harmful substances. These materials include aluminum, so containers of them are not used for pickling cucumbers. Enameled pans, glass and ceramic molds, and jars are suitable. Moreover, gourmets claim that cucumbers pickled in a pan and a jar do not have the same taste.
To speed up pickling, place 2-3 pickled cucumbers in a jar or pan with fresh cucumbers. Their presence speeds up the fermentation process.
You can pickle cucumbers hot or cold. If the cold method is chosen, the salt must first be dissolved in water, then pour the brine over the cucumbers. In this case, the sediment formed at the bottom is not used. If you first pour salt on the cucumbers and then pour in water, they will not ferment, but will rot. It is better to take water for cold salting from spring, mineral, or at least passed through a filter, and not collected directly from the tap.
It is necessary to place a bowl or basin under the container with cucumbers during fermentation, as foam may form and overflow over the edges.
The warmer the air in the room, the faster the cucumbers pickle.

The shelf life of instant pickles depends on storage conditions. Hermetically sealed, they can last for several months in a cool room. In a saucepan or jar under a plastic lid, they can only be stored in the refrigerator and for no more than a month.

Recipe for quick hot pickling of cucumbers

cucumbers - 1 kg;
garlic - 5 cloves;
water - 1 l;
salt - 40 g;
dill - 2 umbrellas;
horseradish leaves - 2 pcs.;
currant leaves, cherry leaves (optional) - 2 pcs.

Cooking method:

Wash the cucumbers thoroughly, cut off their ends, place in a bowl or pan, cover with cold water, and leave for 1-2 hours.
Cut the garlic into slices.
At the bottom of the pan or other container in which you plan to pickle the cucumbers, place a horseradish leaf torn by hand, a dill umbrella disassembled into small “bouquets,” and a currant and cherry leaf.
Place the cucumbers on the spices, sprinkling them with garlic slices.
Cover with remaining spices.
Boil water, add salt to it, boil for 2-3 minutes until the salt is completely dissolved.
Pour the hot marinade over the cucumbers. Cover with a plate and place a jar filled with water on top.
After 3 hours, the jar can be removed, but it is better to leave the plate - it will not allow the cucumbers to float to the surface.
Leave the cucumbers in a warm room for a day.

In a day, hot-salted cucumbers will be ready to eat. If you are not ready to eat them all at once, put them in the refrigerator - they will not spoil there for at least 2 weeks, but they can last longer, up to a month.

Quick cold pickling of cucumbers

cucumbers - 2 kg;
bell pepper - 0.4 kg;
garlic - 4 cloves;
dill umbrellas - 100 g;
water - 2 l;
salt - 150 g;
black currant leaves - 2 pcs.;
cherry leaves - 4 pcs.;
hot capsicum (optional) - to taste;
pickled cucumbers (optional) - 2–3 pcs.

Cooking method:

Wash the cucumbers and cut off the ends. Soak the fruits for 2-3 hours in cold water.
Wash sweet pepper, clean the seeds and remove the stalks. Cut the vegetables in large pieces, dividing each fruit into 4–6 parts with a knife.
Cut the garlic into slices.
Rub the dill between your palms to separate the seeds - only these are needed for pickling cucumbers.
At the bottom of a saucepan or other dish used for pickling vegetables, pour half of the dill, place 2 cherry leaves and a currant leaf. Place 4-6 pieces bell pepper, 1–2 rings of spicy.
Lay out fresh cucumbers, placing a few pickled ones between them.
Sprinkle with garlic and dill, place the remaining pieces of sweet pepper and fruit leaves on top.
Add salt to the water and stir thoroughly.
Pour the marinade over the cucumbers, avoiding any cloudy sediment.
Leave in a warm room for 2-3 days: if you added pickles, pickling will occur in 2 days, otherwise you will have to wait three days.
Place the container of pickles in the refrigerator and use them as needed.

You can pickle cucumbers according to this recipe in the refrigerator, but then they will be ready no earlier than in a week, and will have a slightly different taste.

Recipe for quick pickling of cucumbers in jars

Composition (per 3 l):

cucumbers - 1.8 kg;
water - 2 l;
garlic - 10 cloves;
salt - 150 g;
horseradish - 1 leaf;
currant leaves - 2 pcs.;
cherry leaves - 2 pcs.;
black peppercorns - 5 pcs.

Cooking method:

Wash the cucumbers, soak for 2 hours in cold water, after cutting off the ends.
Wash the jar with soda. If you plan to store cucumbers for a long time, the jar should be sterilized.
Add pepper and garlic cloves to the bottom of the jar, place a currant and cherry leaf, and half a horseradish leaf.
Place the cucumbers tightly in a jar, cover with fruit leaves, and place a horseradish leaf on top.
Dissolve salt in water, pour brine over cucumbers. A little brine may remain; it will no longer be needed.
Place the jar in a bowl and cover the top with a plastic lid. Leave for 4 days.

After the specified time, instant pickles are ready to eat. If you plan to store them longer, pour the brine into a saucepan and boil, skimming off the foam. Remove the top leaves, pour boiling water into the jar, drain it after 10–15 minutes, replacing it with hot brine. Roll up the jars, turn them over, cover with a blanket. After cooling, remove to a cool room and store as you would regular canned vegetables.

Instant pickles can be prepared for immediate use or for the winter. They can be added to rassolnik, solyanka and other dishes, or served as an independent snack.

Nature pleases with beautiful young green foliage and, looking at all this beauty, I remembered my favorite way of preparing crispy lightly salted cucumbers. In our family, everyone without exception loves these cucumbers. This recipe makes them super crispy, firm, and retains their rich green color. And the taste!... Mmm... beyond words. This is something. Yes, for barbecue, for potatoes. Well, I think you already understand that this recipe for crispy cucumbers should not be overlooked - in the summer you will need it many, many times: it has been tested several times. Write it down!

Ingredients:

fresh cucumbers - two kilograms;
dill greens - one bunch;
garlic - one large head;
salt - two level tablespoons.

Crispy lightly salted cucumbers. Step by step recipe

We wash two kilograms of fresh cucumbers with cold running water. Inspect for rot or other damage.
Place them in a deep bowl or other container, pour cold water on top (so that the water completely covers our cucumbers) and let them stand for one to two hours.
Tip: for pickling cucumbers important point is the choice of the cucumbers themselves. After all, a beautiful and tasty result, first of all, depends on how you approach the choice of cucumbers when purchasing. What you should pay attention to: size (it is best to choose small cucumbers of the correct shape: no more than 15 centimeters long), peel (must be without damage, dark green, elastic). A lumpy surface with small spikes indicates that such cucumbers have fewer seeds, and the flesh is denser and crispier, without voids. These cucumbers are ideal candidates for our recipe. I would also like to add that cucumbers grown in open ground are much more aromatic and tastier than those grown in greenhouses.
We wash a bunch of dill with cold running water and cut it into three to four centimeters long (not finely).
We disassemble the head of garlic into cloves, peel each of them. I always choose a larger head of garlic because I love the noticeable aroma of garlic in the jar of cucumbers.
While the cucumbers are soaking, you need to prepare the jars. With this recipe I can fill two liter jars. You will choose the size and number of cans yourself, since everyone different varieties and sizes of cucumbers. Each housewife will be able to compact them into jars differently. BUT! The speed of eating these crispy lightly salted cucumbers will be equally high for everyone. And after a couple of days you will again return to the stage of preparing the cans. Fortunately, you don’t need to sterilize anything!
So, wash the jars well and line the bottom with dill.
After two hours, drain the water from the bowl with cucumbers.
We begin to tightly pack the cucumbers into the jar, add a couple of cloves of aromatic garlic, and a little more dill.
Fill the jar with cucumbers to the top.
Then add one level tablespoon of salt to each jar (for one liter jar of cucumbers there is one level tablespoon of salt).
Fill our cucumbers in a jar with boiling water to the top, cover with a nylon lid and shake well.
Then remove the lid and leave the jars of lightly salted cucumbers on the table to pickle them.
After a day, our crispy lightly salted cucumbers are completely ready to eat.

Be sure to try making lightly salted cucumbers using this recipe. The cucumbers always turn out tasty and crispy, and there are no difficulties in preparing them. These lightly salted cucumbers are great for increasing your appetite and are a great addition to any lunch or dinner. Both children and adults love them.