Lightly salted cucumbers– this is a song (the words from which you’ll sing all summer!). Both for new potatoes and for a picnic – lightly salted cucumbers are good everywhere! Many people love lightly salted cucumbers. Cooking methods lightly salted cucumbers there are many, each housewife makes according to her favorite recipe
This is probably the simplest recipe lightly salted cucumbers
of all known! And although some masters of pickling vegetables make their own adjustments in the form of trial experiments with the recipe, the result is invariably excellent!
The recipe is also notable for the fact that the standard set of herbs is simplified as much as possible: without horseradish, without cherry, currant and oak leaves.
Everything ingenious is simple, but very tasty! I was convinced of this at personal experience. Lightly salted cucumbers in mineral water turn out exactly what you need! Crispy and flavorful!
We will need:
Cucumbers (preferably not very large) – 1 kg;
1 bunch of aromatic dill.
Garlic – 1 head;
2 tbsp. level spoons of salt;
1 liter of mineral (medium carbonated) water. Any ordinary mineral water (medium carbonated), and the cucumbers turn out just right!
Cooking lightly salted cucumbers in mineral water
(well, a very “complicated” recipe!).Lightly salted cucumbers in mineral water As a brine, they do not need to be pre-soaked in cold water. This nuance greatly simplifies the process and reduces cooking time.
We wash our cucumbers and cut off the tails.
We take a beautiful container in which the cucumbers will be salted. We put half of our dill in it.
Cut the garlic into slices.
Pour 1 liter of mineral water into another bowl and dissolve the salt in it.
Pour this brine over the cucumbers and cover with the remaining dill.
We cover all this beauty with a lid or plate and put it in the refrigerator for a day. 
It’s strange, isn’t it, that we immediately provide cold air for salting our cucumbers? This temperature regime gives our snack a chance to retain its crispy properties. It's about sparkling mineral water!
Natural (natural) mineral waters are complexes of mineral salts, biologically active components and microelements dissolved in it.
This entire complex enriches the mineral composition of our cucumbers through carbon dioxide. Carbon dioxide penetrates plant fibers, drawing salts and trace elements into them - both from the marinade and from the mineral water itself.
That is why the pickling process occurs very quickly, and the fruits retain their appearance and crunchy properties.
After 12 hours, we take it out and enjoy the piquant taste of lightly salted cucumbers in an unusual brine made from mineral water. 
This home preparation– one of the simplest to make, delicious, maximally preserving the taste of a fresh product. Quick recipe Lightly salted cucumbers should be included in every cookbook: it will help you utilize excess harvest and simply make a crunchy, healthy snack in half an hour.
Mineral brine for lightly salted cucumbers
This method of preservation raises an endless stream of questions for some housewives: why replace plain water mineral, what it should be, will it negatively affect the color and taste of the vegetable. Professionals believe that such a step will only benefit the preparation: the brine will retain its transparency, the cucumbers will crunch fervently, even if the appetizer is made from specimens that are not the youngest and most elastic. Conservation will require less time than always due to the rich mineral composition of the water.
Please note that:
- The brine cannot be boiled - it is poured cold so that there is no loss of taste and basic properties.
- If you take cucumbers with smooth, thin skin, even mineral water will not save them - they will quickly lose their density.
- The amount of salt should be selected individually: use a little for lightly salted vegetables, and mineral water further reduces its need in terms of taste qualities.
- You need to cook with carbonated mineral water - otherwise the cucumbers will not crisp, and the brine may become cloudy.
What to cook lightly salted cucumbers with in mineral water
The classic recipe includes only the standard set of dill and horseradish; some housewives additionally use garlic. Salt is present by default. However delicious dish– not always just the traditional: there is a place for experimentation in cooking. Housewives advise trying to cook lightly salted cucumbers in mineral water with the following additives:
- Oak or cherry leaves for a brighter aroma.
- Clove buds and coriander create a spicy, warm flavor.
- Cumin, mustard seeds, black pepper - for connoisseurs savory snacks.
- Branches of red currant, green country apples, plums - for connoisseurs of unusual combinations.
Recipe for delicious lightly salted cucumbers
Professionals remind that anyone, even the most best recipe, can be ruined if several conditions are not met. Firstly, you need to take care of the freshness of the products - cucumbers for pickling should be ripe and strong, no yellowed fruits. Only then will they crunch fervently. Secondly, it is recommended to take winter garlic - it is more tender, and sea salt - coarse, but without iodine.
For a 2 liter jar take:
- cucumbers – 1 kg;
- mineral water – 1.4 l;
- salt - a low heaped spoon;
- garlic - head;
- a bunch of greenery.
Lightly salted cucumbers in mineral water can be made as follows:
- Wash the vegetable, remove the ends. It is not necessary to cut if the fruits are small. There is no need to soak either.
- Cover the bottom of the selected container with sprigs of herbs, distribute the cucumbers, sprinkle with garlic.
- In a separate bowl, mix salt (30 grams) with mineral water, wait for dissolution.
- Fill the contents of the jar with the resulting liquid, immediately close and refrigerate. A metal lid is not necessary: thanks to mineral water, preservation is possible even with a plastic one.
- The snack can be eaten within a day.
The fruits are washed well from soil, if any has stuck to the cucumbers, and soaked for a couple of hours in cool water, possibly in a basin or large saucepan.
The greens are washed and dried on a paper towel. Cut it and press it a little with a knife for flavor. Place most of the chopped dill and parsley into a clean jar or suitable bucket. The chili pepper is washed, the seeds are removed and finely chopped. The pepper is sent to the greens. Cut the garlic cloves in half and add half to the rest of the ingredients.
Add cucumbers.
Note!
You can cut off the ends of the cucumbers on both sides.
When all the fruits are placed in the jar, sprinkle the remaining herbs on top. Bay leaves are broken into several small pieces and placed in a jar. Place garlic cloves on top.
Pour table salt into the jar; there is no need to stir the contents.
Pour mineral water into the container. This must be done carefully so that the water does not splash throughout the jar, and all vegetables must be covered with water.
Place a plastic lid on the jar and leave at room temperature for 4-5 hours. You can increase the time by one hour if you want the cucumbers to have a saltier taste. Then, at the end of the time, they are put in the refrigerator or any cool place and kept overnight.
In the morning you can take the first sample. Before serving, you can sprinkle the cucumbers with chopped green onions and water a little vegetable oil so that an attractive gloss appears on the green skin. Lightly salted cucumbers in mineral water are piquant due to hot pepper, and their pleasant aroma awakens the appetite. The appetizer is served with any vegetable side dish or with meat dishes.
I like cold salting with mineral water and gas because these cucumbers turn out richer, more elastic and have a loud crunch. You can prepare them in a matter of minutes. In this case, you won’t have to bother with boiling water, which is not always safe. The motto of this snack is that there is no such thing as too much crunch!
Hot brine kills most of the beneficial elements. And this is another advantage of choosing carbonated pickling. At the same time, vegetables retain their natural composition, aroma and crunchiness. It is impossible to love them. And it’s very difficult to stop eating. In my family, this dish is a full-fledged hero of the feast. Not a single celebration is complete without it. And in the summer, my family asks me to prepare lightly salted cucumbers every day.
They are great to pair with any side dish. In addition, they are a great replacement for any unhealthy snacks. Both tasty and healthy!
It's very easy to do. The recipe is no different from classic salting cold water. Just replace it with soda and you will feel the difference when tasting. You should not choose expensive types of water. Any highly carbonated mineral water will do. We will take the ingredients for this recipe minimum quantity, which will reduce the preparation time, but in no case will have a bad effect on the taste of the snack.
If desired, you can add your favorite herbs and spices to the composition. But you can't go wrong without them either. After all, it is not possible to find high-quality greens, roots and leaves in all seasons.
Ingredients:
- 1 kilogram of medium-sized cucumbers;
- 2 level tablespoons of coarse sea salt;
- 1 liter of mineral water with gas;
- coriander seeds - about 1 dessert spoon;
- cap and greens with dill stalks;
- 1 teaspoon granulated sugar;
- 5 cloves of garlic.
First of all, you need to prepare the cucumbers. If you don’t have small or medium-sized fruits and you have to use large fruits, then cut them into several pieces. This way they will salt faster. Cut off the ends of each cucumber, about a couple of centimeters on each side. This is also necessary so that the cucumber gets full faster and makes friends with the marinade.
The garlic does not need to be peeled. Just remember them with a knife until they are cracked, straight unpeeled. Dill needs to be cut into stems and greens. That is, cut one bunch into 2 parts - lower and upper. Leave the umbrella untouched.
Crush the coriander in a mortar. There is no need to turn it into flour. It is only necessary to achieve splitting of the seeds. In this form, they will saturate the brine with its aroma as much as possible.
In a jar, place one half of the prepared ingredients for the marinade on the bottom - garlic and dill. Put his hat here too.
Place fresh cucumbers tightly on top. There is no need to press them down too hard, as they may burst. And this is not included in our plans.
Scatter the rest of the garlic and dill on top.
Now let's start mixing the brine. Dissolve salt, sugar in soda and add coriander. Stir everything thoroughly until the grains are completely dissolved.
If desired, sugar can be omitted. However, it will give a zesty sweetness to the cucumbers.
Pour the pickle over our cucumbers. Cover with a regular lid and leave on the counter for a couple of hours.
Then the jars need to be put in the refrigerator for 6-8 hours, based on the size of your cucumbers.
So, having prepared the pickling in the evening, in the morning you can happily taste it in the company of loved ones. When the day starts out delicious, it goes off with a bang!
Step-by-step recipe for quick preparation of cucumbers in mineral water
Excellent quick salts are made in just a few minutes. Try it yourself.
Ingredients:
- A kilogram of dense and smooth medium-sized cucumbers;
- 2 small bunches of dill;
- 5 cloves of garlic;
- horseradish root and/or leaves;
- 1 laurel;
- basil leaves;
- 1 hot pepper;
- 1.5 tablespoons of coarse salt;
- 1 teaspoon sugar.
If desired, you can add other seasonings. In addition, you can also grind tomatoes and bell peppers along with cucumbers. In this recipe we will only pickle cucumbers, and you can use your own discretion.
It’s better to take small cucumbers, as we did in in this case. I really don’t want to wait a long time for large fruits to be salted. The ends, according to tradition, need to be cut off so that the salt quickly saturates the pulp.
Place sprigs of dill on the bottom of the mold, in our case a glass bowl.
If you can't find fresh dill, don't worry! You can omit it or replace it, like any other ingredient in this dish. Besides cucumbers and salt, of course.
Cover the dill with horseradish leaves and chopped root. Place prepared cucumbers on top. Lay them out tightly, pressing them down a little. If, of course, the dishes allow you to place them more freely, you can do it this way. The main thing is that if you press, don’t do it too hard. Otherwise, the cucumber may crack.
Once you have laid out the first layer, sprinkle it with garlic slices, dill and horseradish.
Repeat another layer of cucumbers on top. Sprinkle dill and garlic on top again.
Pour salt into a bowl and add 1 liter of carbonated mineral water.
On top of the bowl with cucumbers, if desired, you can sprinkle basil and put cut hot peppers. Crush the bay leaf with your hands and add it there. Add sugar to the brine and mix well until the crystals dissolve.
Pour the resulting solution over the cucumbers. Cover with a lid and refrigerate overnight. The next morning you can pamper your family with your favorite crisps. Bon appetit!
Video recipe for lightly salted cucumbers from Yulia Vysotskaya
Lightly salted cucumbers in a saucepan with sparkling mineral water
Not every kitchen has a jar of the required denomination or a wooden roller for pickling cucumbers. But even here there is a way out of the situation, because for lovers of crunchy delicacies there are no barriers. An enamel-coated pan is perfect for salting.
Please note that the container must be enameled. If you take a saucepan without a coating, or with chips and cracks, then there is a high probability of damage to the cucumbers. After all, the metal will quickly oxidize the product.
Choose dishes with the required capacity, depending on how many cucumbers you plan to pickle.
Ingredients for 1 kilogram of cucumbers:
- a kilogram of freshly picked cucumbers;
- 2 tablespoons of coarse salt;
- 1 teaspoon sugar;
- dill cap;
- 2 bunches of dill;
- horseradish leaf;
- 3 garlic cloves;
- 3-4 leaves of currant and cherry bush;
- approximately 1 dessert spoon of coriander seeds;
- 1 liter of soda;
- for variety, you can pickle carrots along with cucumbers, sweet pepper or tomatoes.
It is better to select cucumbers conscientiously. For this matter, the ideal option would be pickling varieties with elastic pulp and thin skin. In general, it will be just fine if you just pick them from the bush before salting. But, unfortunately, this is not always possible. Therefore, you can restore the youthful juiciness of vegetables by pre-soaking them for 8-12 hours in cold water.
After washing and soaking, the ends of the cucumbers should be cut off. We do this so that the salt quickly saturates the entire texture of the vegetable.
Let me also remind you that large fruits should be pre-cut into pieces. Otherwise, the middle will not have time to get enough of the marinade.
Divide all the stored spices into two parts. The first will become a soft and fragrant pillow, and the second a fragrant blanket for our cucumbers. This way we will get an even richer taste of our favorite snack.
Place half the dill, chopped garlic, and reserved leaves on the bottom of the pan (you can tear them a little with your hands). Place smooth, glossy cucumbers on top side by side. Top with remaining herbs.
Dissolve salt and sugar in water. Crush the coriander seeds a little and add them to the water. Stir and immediately pour brine into the pan. Cover with a lid and set aside for 2 hours.
Then refrigerate overnight. The next morning you can take the first sample. The cucumbers turn out especially piquant and crispy. I make this recipe very often and such cucumbers do not last more than 1 day. No matter how many I cook them.
Well, what would summer be without lightly salted cucumbers? Particularly ardent lovers do not stop even in winter. After all, once you’ve tried the little salts, it’s impossible to stop loving them.
The topic of lightly salted cucumbers is not closed yet. There are new ones ahead of you original ways pickles, interesting combinations of ingredients and an extravaganza of flavors. Come to our cozy corner more often and get acquainted with new discoveries in cooking and more.
Did you like the recipes? Be sure to try them out! I assure you, you won't go wrong. Share the article on social networks so as not to lose it and tell your friends. See you again!
The magicians go to great lengths to pamper themselves and their family with delicious food.
Even simple lightly salted cucumbers can be turned into something original and incredibly tasty by simply replacing ordinary water with sparkling mineral water. The quality of this product upper class, and pickling cucumbers is very simple and quick!
Step-by-step recipe for lightly salted cucumbers “Mega-crunch”
This recipe is good because in a relatively short period of time you can get an excellent snack or addition to a dish. Even regular potatoes lightly salted cucumbers in mineral water will add a new flavor.
The ingredients used for preparation are very simple, and the snack turns out tasty and incredibly crispy.
Advice: If you are looking for a truly tasty snack, give preference to small-sized young vegetables. If it is not possible to grow them yourself, you can purchase them from grandmothers at the market. Store-bought copies can also be salted, but the result will not be the same.
Ingredients
Servings: – +
- cucumbers 1 kg
- lavrushka 3 pcs.
- garlic 3 cloves
- salt 1 tbsp. l.
- dill and parsley20 g
- mineral water2 l
Per serving
Calories: 11 kcal
Proteins: 0.6 g
Fats: 2.2 g
Carbohydrates: 0.08 g
50 min. Video recipe Print
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Cucumbers instant cooking ready!
Advice: To receive valid delicious cucumbers Don't buy the cheapest water. It should not be canteen, but rather “mineral”. You can opt for “Bon Aqua” or “San Peligrino”.
Revealing the cards
The secret to the crunch of cucumbers prepared according to this recipe is simple. They are positively affected by mineral water, which saturates the vegetables with air bubbles. In addition, it helps to preserve the aesthetic appearance of a fresh vegetable for cucumbers, preserving the original color of the peel.
Chemical and vitamin composition
Lightly salted cucumbers in mineral water contain an abundance of useful substances and vitamins that every person needs for the normal functioning of the body. To understand in more detail what and how much they contain, let’s pay attention to their chemical and vitamin composition.
Macroelements (per 100 g of product): K (potassium) – 23 mg, Mg (magnesium) – 4 mg, Na (sodium) – 18 mg, Ph (phosphorus) – 14 mg.
Microelements (per 100 g of product): Fe (iron) – 0.4 mg, Mn (manganese) – 0.011 mg, Cu (copper) – 0.085 mg, Zn (zinc) – 0.02 mg.
Vitamins (per 100 g of product): A (RE) – 0.01 mg, Alpha Carotene – 0.02 mg, Beta Carotene – 0.081 mg, Beta Cryptoxanthin – 0.047 mg, B2 – 0.01 mg, B4 – 3.6 mg, B5 – 0.038 mg, B6 – 0.009 mg, B9 – 0.001 mg , C – 1 mg, E (TE) – 0.09 mg, K – 0.047 mg.
The benefits of lightly salted cucumbers in mineral water
Due to their rich chemical and vitamin composition, lightly salted cucumbers have a particularly beneficial effect on the human body.
They improve the functioning of the gastrointestinal tract, have a certain laxative effect, reduce the risk of heart and vascular diseases, normalize the production of thyroid hormones, help strengthen the immune system, improve the absorption of foods that are difficult for the stomach and increase appetite, promote a speedy recovery from diseases of the oral cavity, and also strengthen nervous system and relieve stress.
Among other things, such vegetables will be very useful for girls carrying a child, because they help cope with toxicosis, and at the same time are absolutely harmless to the fetus.
Possible recipe variations
If you are already a little tired of the standard version of lightly salted cucumbers with mineral water, then do not despair - we have some practical tips for you on how you can diversify the recipe and add fresh “notes” to it.
In order to experiment and get completely new and interesting flavor combinations, when pickling, you can add the following ingredients to your choice of cucumbers:
- plums (Hungarian variety or similar) - for the quantity of products specified in the recipe, literally two or three fruits will be enough, from which it is necessary to remove the pits and cut the pulp into four parts;
- apples (preferably late varieties, such as Antonovka, Ranet, Pobeditel, etc., as they have harder and more acidic pulp) - for 1 kg of cucumbers one large fruit is enough, which should be peeled, cored and cut into pieces small slices;
- zucchini is also great addition to lightly salted vegetables. One medium fruit will be enough - chop it into large (approximately 1.5–2 cm thick) semicircles and add to the preserve;
- and finally, traditional for pickled and pickles seasonings, namely cherry, currant and horseradish leaves, also do not hurt and add their own flavor to this recipe.
All these additives should be placed in jars along with cucumbers, but otherwise classic recipe remains the same - experiment and enjoy the result!
Once you try cucumbers prepared according to this recipe, you will forever fall in love with their balanced salty taste and pleasant crunch and will cook them constantly.
Bon appetit!
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