Many people think that cucumber is a native Russian product, but this is by no means true. India is considered the birthplace of the cucumber. Cucumbers still grow there, although they are terribly bitter and small. Also, you might be interested to know that cucumbers are mentioned even in the Bible. The Israelis, when they grumbled against God, also mentioned cucumbers among onions, garlic and watermelons. And this record is confirmed by archaeological finds. For example, various tablets were found with images of cucumbers. So cucumbers have been known for quite a long time and were not invented by us.
But lightly salted cucumbers are a purely Russian invention. It is impossible to imagine a hut in Rus' in which the hostess would not greet expensive guests with home-made lightly salted cucumbers. Cucumbers, crispy, incredibly fragrant. This is how invited guests were greeted.
In addition to dietary and taste qualities, cucumber brine has pronounced medicinal properties. For example, lightly salted pickle helps with atherosclerosis, reduces and relieves swelling, lowers blood pressure, and also relieves stress. In addition, cucumber pickle can relieve cramps and spasms, and is also very useful for the stronger half of humanity, as it has a remarkable effect on male potency.
So, now we know that cucumber, a vegetable, is not only tasty, but also incredibly healthy. How to properly prepare lightly salted cucumbers so that you wouldn’t be embarrassed to serve them to your dear guests? There are many options for preparing cucumbers. Some can be easily prepared by a housewife who has never been in the kitchen, others are quite complex and require certain knowledge and skills. Let's look at several options one by one, and you will choose the ones that are most suitable for yourself. And if you plan to make a salad from cucumbers, you can make it.
Lightly salted cucumbers “Classic”
To make cucumbers crispy, there are certain rules. To prepare these cucumbers we will need:
Ingredients:
- 1.5 kilograms of cucumbers
- 4-3 carnation flowers
- 2-1 leaves of horseradish (it is thanks to horseradish leaves that the cucumbers will turn out crispy, this is one of the secrets of delicious cucumbers)
- 3 cherry leaves (here is the second secret, thanks to the cherry leaves the consistency of the cucumbers will be thick and crispy, and the cucumbers will also acquire a unique taste and aroma)
- 6-5 currant leaves (for the same purpose as horseradish and cherries)
- Bay leaf
- 3 sprigs of dill
- 6-5 cloves of garlic
- 10-8 allspice peas
- 4 tablespoons (tablespoons) salt
- 2 liters of water
Preparation:
Rinse the cucumbers thoroughly, trim the ends (this is done so that the cucumbers are evenly and well saturated with brine). Place cherry and currant leaves on the bottom of the prepared sterilized jars. Carefully place the prepared cucumbers upright. Add garlic, dill and horseradish leaves on top. At this time, prepare the brine.
Pour water into a saucepan, add salt, peppercorns, and cloves. Boil. If you want the cucumbers to be ready quickly, you need to pour hot brine over them, close the lid tightly and enjoy them after a day. If you have nowhere to rush, you can pour cold brine over the prepared cucumbers, then you can eat them after three days.
Cooking options are subject to change and variation. Depending on the spices added, the taste will change. You can lightly salt cucumbers by adding horseradish roots. Then the cucumbers will turn out crispy, with a pleasant tang, and will last a long time, since horseradish will prevent them from deteriorating and becoming moldy. You can add leaves and (or) oak bark, but this is not for everybody, the taste will be original and unusual.
Everything seems fine, but sometimes you want to enjoy lightly salted cucumbers and not wait a day. Well, for such cases there are also ways to prepare cucumbers, they are also different and we will look at them.
How to make lightly salted cucumbers quickly? Every housewife could ask this question at least once. Guests arrived unexpectedly, I just want something salty. Whatever the reason, express methods for pickling cucumbers will help out
Lightly salted cucumbers "Bystry"
Recipe No. 1
A quick way that will allow you to enjoy cucumbers the very next day. The most important thing is to keep the proportions correctly.
Ingredients:
- Salt (teaspoon per 200 milliliters of water), preferably coarse
- Vinegar
- Dill
- Garlic
- Pepper (optional)
Preparation:
Pour water into a saucepan and add salt according to the proportions. Bring to a boil, add 2-3 teaspoons of vinegar.
Wash the cucumbers, cut off the ends, dill, rinse a few sprigs, garlic, to taste, if you like it spicy, you can add red and Green pepper. Carefully place everything in a jar and pour boiling brine over it. Close the lid tightly. The next day you can start eating. Then place in the refrigerator. The cucumbers will turn out very tasty and crispy.
Recipe No. 2
Ingredients:
- Cucumbers
- Dill (umbrellas)
- Horseradish leaves
- Garlic 4-3 cloves
- Allspice 4-3 peas
- Water - liter
- Salt (coarse) - 2 tablespoons
- Sugar - teaspoon
Preparation:
Wash the cucumbers thoroughly, cut off the ends, add water and leave for a couple of hours.
Wash horseradish leaves and dill. Peel the garlic and chop coarsely. Place horseradish leaves, dill, garlic and pepper on the bottom of the jar, clean. Lay out a row of cucumbers, then more spices, again cucumbers. Continue this way until the jar is completely filled.
Let's prepare the brine. Pour water, add sugar, salt, bring to a boil. Pour boiling brine over the cucumbers and close with a lid. You can eat it the next day.
It also happens that you want to eat pickles even faster. In this case, they will help even more quick recipes.
Lightly salted cucumbers “In a bag”
Recipe No. 1
Thanks to these methods, you can eat cucumbers within three hours.
Ingredients:
- Cucumbers-2 kilograms
- Salt - 2 tablespoons
- Garlic head
- Dill
Preparation:
Wash the cucumbers well, trim the ends of the cucumbers. Place in a plastic bag. Sprinkle with salt and mix well. Finely chop the dill and garlic, add to the bag and shake thoroughly. After three hours you can treat yourself.
Recipe No. 2
There are even more quick way lightly salted cucumbers.
Ingredients:
- cucumbers
- Dill
- Garlic
Preparation:
Wash the cucumbers and cut into small pieces or slices. Place in a deep bowl. Add garlic (chopped) and finely chopped dill to the cucumbers. Sprinkle with salt and mix thoroughly (you can use your hands). Place the cucumbers in a plastic bag, squeeze the air out of it, and tie it. After an hour, the cucumbers can be eaten.
Well, for the most impatient:
Lightly salted cucumbers “Instant”
Ingredients:
- cucumbers
- Garlic
- Sugar
Preparation:
Wash the cucumbers very well and cut into slices. Add garlic, squeezed or finely chopped, salt, sugar and dill. Mix everything thoroughly, put it in a jar and shake well. In 10 minutes the cucumbers will be ready.
In conclusion:
- Do not use aluminum utensils when pickling cucumbers.
- Cucumbers are best picked in the morning, before the sun's rays touch them.
- It is better to choose cucumbers of the same size and with “pimples”
- For crunchy properties, add leaves (preferably root) of horseradish and oak.
- It is better to soak cucumbers before pickling. If you soak the bitter ones longer.
- Observe the specified proportions. You can use coarse, coarsely ground salt.
- After pickling, cucumbers should be placed in a dark place.
- It is better to tear greens, herbs, leaves with your hands rather than cut them with a knife.
Applying these simple tips, you will always know how to make lightly salted cucumbers, and you will be able to enjoy and treat yourself to delicious, crispy lightly salted cucumbers all year round!
Bon appetit!
Our recipe without seaming. We store the beauties under a regular nylon lid in the refrigerator or cellar.
If you adore lightly salted cucumbers, take a walk in the section “Easy recipes” - “Homemade preparations”. The fastest recipes await you. - from 15 minutes to 2 hours. And extra-crispy in mineral water - in just 12 hours.
Quick navigation through the article:
Ingredients for a 3 liter jar/pan
On 3 liter jar or pan:
- Cucumbers -1.5 kg (about the same size)
- Spice leaves - 4-5 pcs. each:
- Currants or cherries
- Horseradish, preferably with petioles, which contain all the power
- Dill umbrellas, optional with sticks and green paws
- Garlic - 4-6 cloves (adjust to taste)
- Black peppercorns - to taste
For the brine:
- Water - about 1.5 l (preferably NOT chlorinated: from the pump room, spring water, settled tap water)
- Salt per 1 liter of water - 1 tbsp. heaped spoon
- You can add sugar: for 1 liter of water - 1 tbsp. spoon without slide
*That is, in our recipe for 1.5 liters of water we add 1.5 tbsp. spoons of salt and to taste 1.5. Art. spoons of sugar.
The choice of salt for such recipes has nuances: see photo below.
You can easily find the greens you need in markets and large supermarkets. This is what the set is usually called “bouquet for pickling cucumbers.”
How to prepare vegetables for pickling
Wash the cucumbers, fill them with cold water and let them stand for 1-2 hours. Wash all the leaves, measure out the salt and sugar. Peel the garlic cloves and cut them in half. 
Trim the ends of each vegetable. This will allow them to salt faster. You can prick it with a fork in several places - not deeply, in order to damage the skin.
How to properly place vegetables in a container.
- Place in a jar (wash clean with baking soda): It is advisable to make the first layer vertical and dense. Next - according to the size, as it turns out.
- Placement in a pan (enamel or stainless steel): also tight, but horizontally flat.
Horseradish can only be placed on top. Divide the remaining spicy leaves and garlic into 2 parts. One part - to the bottom of the jar/pan. And we put the second part of the aromatic additives along with horseradish - on top of the cucumbers.
We use all the parts in the dill and do not cut the stems from the horseradish leaves. They contain the most substances important for a crispy result.
How much brine do we need? Usually 1.5 liters of brine is enough for a 3 liter jar. If there is not enough for the selected container, prepare more according to the proportion indicated above.
Please note that rock salt may give a “dirty residue”. We filter it through cheesecloth. Or simply carefully drain the salty liquid so that the cloudy sediment remains at the very bottom.
Option #1. How to cold pickle (24-36 hours)
The result is the most colorful and crunchy.
For cucumbers about 10 cm, it will take 1-1.5 days to achieve the classic lightly salted taste. It is this recipe that gives natural fermentation and probiotic value to the fermented product.
Cooking cold brine:
- Heat half the water and dissolve salt and sugar in it. Combine the warm salty part and the second half of the water, let it cool completely.
What we do with prepared vegetables:
- Pour cold brine over the vegetables and leaves. We leave for 8-10 hours at room temperature- under the towel. Then we put it in the refrigerator.
- After 24 hours, the excellent snack is ready to eat.
We store vegetables in the refrigerator. If you keep it in brine, the cucumbers will continue to pickle. If you get it, they will remain perfectly lightly salted. You can add fresh vegetables to the brine as space becomes available. The brine is quite suitable for up to 7-10 days.
Option #2. How to pickle hot (8-12 hours)
The fastest option.
Such cucumbers lose a little color and crunch, but the pickling itself happens faster. After 8-12 hours, vegetables delight with pleasant saltiness.
Prepare and pour hot brine in the proportions from the recipe above:
- Add salt and sugar to boiling water and stir quickly.
- Let the solution cool before pouring into the cucumbers - 3-5 minutes.
- Pour the vegetables until they are covered and leave the pickling mixture to cool at room temperature for 6-8 hours.
- Convenient to do at night. You can try the cucumbers in the morning.
Surely, they will appeal to those who like the lightest salted options. Overnight (8-10 hours) we will definitely get a worthy example of a traditional snack. Another 2 hours in the refrigerator so that the vegetables are well cooled and ready to be served for lunch.
All the secrets for classic lightly salted cucumbers
Which cucumbers to choose for pickling?
We love to visit large bazaars, where it is easier to find pickling varieties. With them, our efforts are doomed to success. Distinctive features: thin skin with numerous pimples, hard flesh, usually small or medium in size (the cucumber fits in the palm of an adult).
The most popular varieties are Nezhinsky and Rodnichok. Many others are also suitable: Far Eastern, Phoenix, Zasolochny, Altai, Voronezh, Beregovoy, Impreso and Magnificent.
How to prepare vegetables?
It is advisable to soak in cold water at least for 1-2 hours. You can immediately trim the ends.
How to put cucumbers in jars?
We sort by size and try to put approximately the same vegetables in the jar. Bookmark - vertical, upright. The first layer always turns out like this, then the next layer will be as it goes in.
Which water is better?
Better NOT chlorinated. This nuance for 200% success has been tested more than once. We are lucky to live next to the pump room.
If you use tap water, let the chlorine disappear: leave for 6-8 hours.
What container should I use?
If it is convenient for you to salt in a spacious container, then choose an enameled or stainless steel pan. Volume 3+ liters.
If you want it traditionally in a jar, then a 3 liter glass one and the most common lids are nylon. This recipe is without rolling. Our cucumbers will be kept refrigerated.
How to prepare jars and lids?
We wash the jars and nylon lids with a brush and soda and rinse thoroughly in running water. We do not use any detergents. They are more difficult to wash off, and cooked vegetables can develop a harmful chemical taste.
What spices and leaves are required and why?
The standard, time-tested selection of spicy additives is horseradish, oak, cherry and/or currant leaves, dill, garlic. Sometimes - black peppercorns. The rest of the experiments - how things will turn out with purchases and mood.
Leaves of oak, currant, cherry and horseradish are responsible for the crunch. At least 2 types must be in the recipe.
For aroma, dill umbrellas (inflorescences) are the strongest option. We sometimes do without them (ordinary twigs).
What else is added to lightly salted cucumbers?
Almost everything that people deal with in their breadth of residence. Grape leaves, basil, mint, cumin, oregano, hot red pepper.
An interesting alternative is made with an apple. You need a sour or sweet and sour hard variety like Antonovka. For 1.5 kg of vegetables, a small fruit of 100-150 g.
How to deliciously use the results of our labors?
Any cold soups, salads and appetizers. To alcohol and just like that. And everyone who is losing weight will appreciate the dish with “Hurray!” Few calories, many benefits and a safe richness of taste during dietary restrictions.
We will be glad to know that lightly salted cucumbers classic recipe With step by step photos are now clear to you as never before. Which means you'll soon be making a flawless example of naturally fermented pickles. Choose a cold brine.
Health is delicious!
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Lightly salted cucumbers- This is one of the main dishes on our table in the summer.
Classic, quick, spicy, with apples, mustard, chili and even ginger - choose recipes to suit your taste!
How to pickle cucumbers: 7 main rules
1. Choose small cucumbers of the same size with thin skin and pimples - these are the ones that are most suitable for pickling.
2. If the cucumbers have wilted a little, soak them in cold water (with the addition of ice) for about 2 hours.
3. To make cucumbers cook faster, be sure to cut off the ends or make slits.
4. To make the cucumbers crispy, do not compact them too tightly.
5. For more uniform salting, it is better to place cucumbers vertically in a container.
6. It is better to take regular coarse stone salt. Iodized salt is not suitable as it can soften the skin.
7. Lightly salted cucumbers should be stored in the cold for 2-3 days.
Quick lightly salted cucumbers in a bag
This recipe will come in handy precisely when lightly salted cucumbers need to be prepared urgently.
Ingredients:
1 kg cucumbers
5–10 cloves of garlic
1 bunch of fresh dill
1 tbsp. level spoon of salt
How to cook quick lightly salted cucumbers in a bag:
1. Wash the cucumbers thoroughly and cut off the stems.
2. Place the cucumbers in a clean food bag.
3. Add garlic cloves cut lengthwise.
4. Place finely chopped dill and salt in a bag.
5. Tie the bag tightly and shake well so that the herbs, salt and garlic are distributed evenly.
6. Leave the cucumbers in the refrigerator for 30 minutes to 5 hours. The package needs to be shaken periodically.
Watch the exclusive recipe of the incomparable Lara Katsova!
Fragrant lightly salted cucumbers in hot brine
This method of pickling cucumbers will undoubtedly appeal to lovers of spicy but delicate appetizers.
Ingredients:
1.5 kg fresh cucumbers
10–12 cloves of garlic
4 horseradish leaves
7–10 currant leaves
1 small bunch of dill
2 liters of water
4 tbsp. level spoons of salt
1 tbsp. spoon of allspice (it is better to use a mixture of peppers)
2 teaspoons clove buds
4–5 bay leaves
How to cook fragrant lightly salted cucumbers in hot brine:
1. Wash the cucumbers and cut off the ends, cut the garlic cloves lengthwise, thoroughly wash the horseradish leaves, currants and dill.
2. Place half of the horseradish and currant leaves on the bottom of a clean pan.
3. Place the cucumbers, sprinkling them with chopped dill and garlic.
4. Pour water into a separate pan, add salt, pepper, cloves, Bay leaf. Bring to a boil and remove from heat.
5. Pour brine over the cucumbers and cover with a lid.
6. When cool, put in the refrigerator.
7. After 24 hours, the fragrant lightly salted cucumbers are ready.
Lightly salted cucumbers with mustard and chili
Thrill-seekers will appreciate these lightly salted cucumbers. And don’t forget to take them with you to the outdoors for barbecue or grilled sausages!
Ingredients:
1 kg fresh cucumbers
8–10 cloves of garlic
1–2 peppers
1 small bunch of dill
1 teaspoon coriander seeds
1 teaspoon cumin
1 liter of water
1 tbsp. level spoon of salt
1 teaspoon mustard powder
2 teaspoons vinegar 9%
How to cook lightly salted cucumbers with mustard and chili:
1. Wash the cucumbers and cut off the ends, cut each clove of garlic lengthwise, cut the chili into rings.
2. Place the cucumbers in a clean pan or jar, topping them with dill, garlic, chili pepper, coriander and cumin.
3. Add salt to the water, boil, remove from heat and stir mustard powder and vinegar.
4. Pour the resulting brine over the cucumbers, cool and place in the refrigerator for 1–2 days, covered.
Lightly salted cucumbers with apples
Incomparable recipe! Apples make an excellent snack, and cucumbers are imbued with characteristic apple notes. Just what you need for a salad, as a snack, or just to crunch on a warm summer evening while chatting in a summerhouse.
Ingredients:
2 kg cucumbers
4 large sour green apples
4 horseradish leaves
6–8 currant leaves
1 bunch of dill
8–10 cloves of garlic
1 liter of water
2 tbsp. spoon of salt
How to cook lightly salted cucumbers with apples:
1. Cut off the ends of the cucumbers, cut the apples into quarters, removing the core.
2. Place the cucumbers and apples in a clean saucepan or jar, topping with horseradish and currant leaves, dill and garlic.
3. Add salt to the water, boil and pour into the cucumbers.
4. Cool and put in the refrigerator for 1 day.
Lightly salted cucumbers with ginger
Ingredients:
5–6 large cucumbers
2–3 cm of ginger root
1 teaspoon salt
3–4 teaspoons sugar
1 tbsp. spoon of vinegar 9% *
* It is better to add salt, sugar, and vinegar based on your taste. You can introduce seasonings into cucumbers gradually, tasting the brine.
How to cook lightly salted cucumbers with ginger:
1. Cut the cucumbers into circles or long strips using a vegetable peeler. You can also use curly knives for slicing. If you don't want to make a salad, cut the ends off the cucumbers or cut them in half lengthwise.
2. Grate the ginger root on a fine grater.
3. Combine cucumbers with ginger, add salt, sugar, vinegar and mix.
4. Transfer to a clean food bag and leave in the refrigerator for 1 to 10 hours.
Among our compatriots, pickled cucumbers occupy a leading position among snacks. They are the basis of salads, main and first courses. Due to their minimal calorie content and relatively low amount of salt in their composition, cucumbers are considered dietary. They are eaten to increase blood pressure, normalize digestive processes and even lose weight. Therefore, recipes for popular conservation must be studied.
Pickled cucumbers - classic
- dill umbrellas - 4 pcs.
- cucumber - 10-12 pcs.
- garlic cloves - 3 pcs.
- horseradish in leaves - 1 pc.
- peppercorns - 8 pcs.
- chilli red pepper - to taste and discretion.
The filling is prepared with the calculation that for 1 liter. 30 g of water is removed. coarse salt.
- First, the cucumbers need to be prepared. It is advisable to take specimens of medium and smaller size so that salting occurs evenly and quickly. Rinse the vegetables, get rid of the ends.
- To ensure that cucumbers always remain firm, choose strong fruits. If they are slightly limp, soak them in cold water for a couple of hours. Then after salting you will get a crispy, juicy snack.
- Dill according to the recipe is indicated approximately, 4 umbrellas are approximately 2-3 branches. You can increase the quantity proportionally as you wish. Remove the peel from the garlic cloves, rinse, and chop into slices quite thinly.
- In the traditional recipe, capsicum is added. But if you don't love savory snacks, it may not be used. You don't need to add the whole chili, just a small slice is enough.
- Prepare fireproof cooking utensils. If you have chosen medium or small sized cucumbers, 1-1.3 liters of water will be enough. Pour the liquid into the pan and wait for it to start bubbling.
- When this state is reached, add salt and begin stirring vigorously. To add a slight sweetness, you can add granulated sugar in the same amount as salt.
- When the liquid begins to bubble, turn off the heat. Place dill, garlic, pepper on the bottom of the container, cucumbers on top, again cover with dill umbrellas and horseradish leaves. Build a press from a wide plate, place it on top three-liter jar with water (for weight).
- All ingredients must be left to cool completely, preferably overnight. Then the cucumbers are put into the cold and there they are brought to readiness. After about 5 hours they can be eaten.
Lightly salted aromatic cucumbers
- cherry foliage - 7 pcs.
- currant foliage - 7 pcs.
- dill in umbrellas - 9 pcs.
- medium cucumber - in fact (how much will fit in a 3 liter jar)
- carnations in buds - 5 pcs.
- peppercorns - 12 pcs.
- horseradish leaf - 1 pc.
- garlic cloves - 3 pcs.
- chilli pods - in fact
To fill, you will need about 2 tablespoons of sugar, 3 tablespoons of salt, 1.5 liters of water.
- Salting is carried out in a 3-liter container, so the amount of vegetables must be taken according to the fact. As in the previous case, choose fruits that are not too large; they must be washed in advance and freed from the ends.
- Start preparing the greenfinch. It needs to be washed and placed separately on a tray so that everything is at hand. If there are no leaves, for example, cherry, replace them with raspberry leaves.
- The recipe calls for dill umbrellas, but absolutely any parts can be used. Wash the horseradish and cut into thin equal strips.
- Usually pickling is done with the addition of a small amount of capsicum; you can skip this ingredient if you don’t like it spicy. Although a small piece won't hurt.
- Remove the peel from the garlic cloves, peel and cut. Take a three-liter jar and sterilize it. Do the same with the lids.
- After sterilization, we begin styling. Press the larger cucumbers tightly together in the first layer. The second row are medium-sized specimens, then at the very top are small ones. Between the layers, tamp the green stuff with garlic and spices.
- The red pepper is placed exactly in the middle, not at the bottom, not at the top. In this sequence the entire jar is filled. There must be peppercorns on top.
- Now we start cooking the brine. Combine salt with sugar and water, put on low heat and simmer until the grains dissolve. After this, the filling can be considered ready.
- When hot, it is poured into containers right up to the neck. The amount of brine used depends on how tightly you compacted the cucumbers. For a capacity of 3 liters. it will take about 1.3-1.5 liters. fills.
- Cover the jar with a plate and place something heavy on top. Keep the snack like this all night. In the morning you will notice that the vegetables have changed in color. You can take a sample, store the finished treat in the cold.
- sunflower oil - 25-30 ml.
- fresh mint (leaves) - to taste
- chopped black pepper - 10 gr.
- garlic cloves - 3 pcs.
- cucumber - 4 pcs.
- salt - 10 gr.
- First prepare the cucumbers, then chop them into rings. Then combine mint, oil, chopped garlic cloves, ground pepper, passed through a mortar.
- Mix the vegetable slices with the prepared mixture and transfer to a bag. Shake vigorously for 5 minutes, then uncork and sprinkle with salt. Repeat the steps.
- Leave your preparation to marinate in the cold for about 3 hours. After this time, the aromatic appetizer is ready, it can be served and tasted.
Pickled cucumbers in mineral water
- garlic cloves - 4 pcs.
- mineral water - 1.2 l.
- small cucumbers - 800 gr.
- salt - 50 gr.
- dill - in fact
- Prepare a pre-sterilized jar. Wash the dill, dry it, and place it on the bottom of the container. Pack the cucumbers on top quite tightly.
- Place more dill and chopped garlic in the middle during packaging; the same should be done when all the cucumbers are compacted to the top.
- Connect mineral water with table salt and stir vigorously. The granules must melt completely, otherwise the salting will be carried out poorly.
- Pour mineral water over the cucumbers and refrigerate for at least 8 hours. After this time, you can take it out and try the crispy snack.
Pickling cucumbers with mustard powder
- purified water - 1.8 l.
- cucumber - 2.6 kg.
- celery bunch - 1 pc.
- salt - 90 gr.
- mustard powder - 40 gr.
- parsley branches with dill - in fact
- All plants must be taken fresh. Wash them, dry them, chop them. Sterilize the jar, compact some of the greenery into the bottom, then a layer of cucumbers, again greenery, and so on.
- Almost reaching the neck of the container, make another row of cucumbers, but this time sprinkle them with mustard powder. Place another layer of vegetables on top.
- Prepare a filling of salt and water, taking these ingredients in the volume according to the recipe. When the composition becomes homogeneous and all the granules have melted, pour the solution over the cucumbers. Taste after 20-25 hours.
- garlic - 2 cloves
- horseradish - small leaf
- cucumbers - 0.5 kg.
- fresh dill - 10 gr.
- spices - to taste
- It is recommended to take vegetables in small sizes. The recipe is suitable specifically for long salad cucumbers. Such fruits are also thin. The presented recipe is ideal for these cucumbers. Salting will happen much faster.
- Wash the fruits and remove the ends. Depending on the size of the cucumbers, they can be chopped into 2 or 4 parts. If desired, vegetables are also chopped into small circles. The finer the raw material, the faster the salting process occurs.
- A distinctive feature of the recipe in question is precisely that the cucumbers must be chopped without fail. The method you choose for chopping cucumbers makes virtually no difference. The main thing remains that they should not be large.
- Chop the peeled garlic as finely as possible. This factor is very important in cooking. Garlic juice should quickly and easily penetrate the pulp. As an alternative, it is suggested to use a special garlic press.
- Finely chop the washed greens. Get rid of the rough stems; they won't be needed. In this recipe it is allowed to use only openwork branches. You can also add a small amount of parsley to taste.
- Rip Blank sheet horseradish into small pieces. Keep in mind that they will need to be easily removed later. If you can’t use such greens, that’s okay. Horseradish acts as an additional component.
- Lightly salt the cucumbers, as you would for a fresh salad. The fruits should not be over-salted. Stir the bars and taste. This way you can determine if you have added enough salt.
- If the taste is ok, the recipe will require a little more salt. After preparing all the components, they must be placed in a plastic bag. It's better to put the package inside the package. Later it will become clearer why we did this.
- Don't forget to sprinkle the cucumbers with a small amount of freshly ground allspice. Tighten the bag and begin to vigorously shake the contents. As a result of this manipulation, juice should be released. Leave the cucumbers for 10-12 minutes.
- After the allotted time, shake the contents of the bag thoroughly again. Fill the plastic with air and tie tightly. Send the package in this condition to the refrigerator. After just 1 hour, lightly salted cucumbers will be ready.
- lime - 3 pcs.
- fresh mint - 4 sprigs
- cucumbers - 1.4 kg.
- dill - 30 gr.
- granulated sugar - 12 gr.
- salt - 50 gr.
- peppercorns - 6 pcs.
- Prepare vegetables using classic technology, trim off any excess. Chop the cucumbers lengthwise into 2 parts. Powder the peppercorns. This procedure is necessary because freshly ground pepper is much more aromatic and richer.
- Rinse the citrus fruits thoroughly with running water and wipe dry. Grind only the zest through a fine grater. You won't need the lime pulp for now. After this, grind the zest along with ground pepper. For convenience, it is recommended to use a mortar.
- Now you need to squeeze the juice out of the lime pulp. To do this, use a separate container. Finely chop the greens. Thick dill stems must be removed. Otherwise, they should also be finely chopped.
- Place the prepared cucumbers in a separate bowl. Pour citrus juice over the fruits and sprinkle with spices. Mix the ingredients. Carry out the procedure with extreme caution to ensure that the cucumbers remain undamaged.
- Leave the preparation for about 30-40 minutes. After the specified time, the fruits will be ready. Serve lightly salted cucumbers to the table. Household members will be pleasantly surprised by this unique snack.
Pickling cucumbers in soy sauce
- cilantro - 25 gr.
- cucumbers - 950 gr.
- dill - 20 gr.
- garlic - 6 cloves
- vinegar - 10 ml.
- soy sauce- 0.2 l.
- olive oil - 15 ml.
- salt - 10 gr.
- sesame - 50 gr.
- sugar - 12 gr.
- ground red pepper - 2 gr.
- Wash the cucumbers and cut off the ends. Cut the fruit lengthwise into 4 parts. Salt the vegetables and wait for a while. At the same time, prepare all components. Place the cucumbers in a deep bowl. Grind the garlic through a fine grater.
- Finely chop the washed greens. If necessary, remove thick stems. At the same time, mix sesame seeds, oil, soy sauce and vinegar in a common cup. Stir the ingredients and let them sit for a while. The seeds should be soaked.
- You can add vinegar as you wish, the point is that everyone has different tastes. Therefore, such a cucumber ambassador may not be to everyone’s liking. Lemon juice will work as an alternative. A more pleasant aroma will also appear.
- Mix garlic, herbs and pepper in a saucepan (bowl) with cucumbers. Add soybean liquid with seeds to the ingredients. Mix all ingredients again. Cover the container with a lid. Place the container in the refrigerator for 5 hours.
- laurel leaf - 1 pc.
- water - 2.8 l.
- vinegar 6% - 1.8 l.
- sugar - 110 gr.
- horseradish root - 1 pc.
- salt - 70 gr.
- cherry leaves - in fact
- Heat the vinegar in a saucepan until just about boiling. Prick the prepared cucumber onto a fork. Dip it in vinegar for a maximum of 90 seconds. After this, immediately transfer the fruit to a dry jar. Carry out the procedure step by step.
- For convenience, it is recommended to pierce all the cucumbers and use a slotted spoon. The procedure will go much faster. Prepare the brine using classical technology from finely chopped cherry leaves, water, horseradish and bay leaves.
- After boiling, pour the brine into glass containers. As soon as the workpiece has cooled completely, the cucumbers can be served.
To prepare lightly pickled cucumbers, you do not need to have any special skills. To do this, just follow simple instructions. You can use various components as additional spices, depending on your own taste. Delight your household with snacks prepared according to unique recipes.
Video: quick lightly salted cucumbers in a bag without brine
In this article we have collected the most delicious recipes, how to prepare lightly salted cucumbers using the most popular methods: hot brine, dry salting, lightly salted with currants, broken cucumbers, in an hour and others.
How to prepare lightly salted cucumbers with your own hands at home?
Many people love lightly salted cucumbers.
For a long time, this product has been present on tables as ordinary people, and noble persons.
That is why it will be useful to know a few original recipes salting
Lightly salted cucumbers in a saucepan - salt with hot brine
The easiest way is to make lightly salted cucumbers in a saucepan.
To fill, you will need a spoonful of coarse salt per liter of water.
The rest of the ingredients for cooking are also available.
Namely:
- — 10 pcs (medium);
- Horseradish - 1 leaf;
- Dill - normal bunch;
- Garlic - 2 cloves;
- Red hot pepper to taste;
- Black peppercorns - 7 pcs.
The salting looks like this:
- Fresh green fruits must be washed and the ends of the vegetable trimmed. If they are hard, then they can be applied immediately. And if the vegetable is limp, then it is necessary to fill it with ice water for 4 hours.
- The next step is to wash the greens. Dill can be taken by eye, the approximate amount is 3-4 umbrellas. Next, peel the garlic. Shred it into thin slices. If you want a spicier product, you can add a little hot pepper without seeds. You can omit this ingredient.
- Next, you need to put a pan of water on the fire. If the cucumbers are medium, then a liter is enough. However, if it is not enough, then it is right to boil as much more as needed.
- As soon as it boils, add salt to the water and stir.
- If you want to add some sweets, you can add 1.5 tablespoons of granulated sugar to the brine.
- While the water comes to a boil over the fire, you need to lay out all the prepared ingredients in layers in an enamel container. A little greenery is laid down, then fruits and greenery again on top.
- With everything in the pan, the brine should have been ready by now. It must be salty. When adding salt, there is no need to be afraid that you might over-salt it.
- The prepared marinade must be poured into a filled pan. It must absolutely cover all its contents. If there is not enough brine, then you need to make more; for half a liter of water after boiling you will need a spoonful of coarse salt. You need to add as much brine as is not enough.
- The next step is to take a plate along the diameter of the inside of the pan and place it on top so that it acts as a weight and presses down the cucumbers.
- The pan should be left under pressure at room temperature overnight. In the morning, cucumbers can already be served.
- Small fruits will definitely be ready. If the cucumbers are large, then they will need a little more time, until the evening.
- But, be that as it may, in the morning you need to put the container with the contents in the refrigerator.
- The salting process will take place there too. The brine will remain clear if you put the product in the refrigerator. If you leave it on the table, it will soon become cloudy and the cucumbers will begin to sour. The cucumbers will become sour.
- This is how easy it is to make lightly salted cucumbers in a saucepan, quickly and tasty.
Lightly salted cucumbers in a bag in 1 hour
The preparation is simple.
To do this, you should take medium-sized varieties. Moreover, you can salt not only ordinary small vegetables, but also long salad varieties.
They are long and thin, which is just good, it means they will cook faster.
You will need:
- half a kilo of fresh fruits;
- garlic - 2 cloves;
- dill - half a bunch;
- horseradish - half a leaf;
- pepper to taste;
- salt to taste.
Preparation:
- The fruits must be washed, cut off the ends on both sides and chopped. This can be done in different ways, you can cut them lengthwise into 2-4 pieces, it all depends on the size. Or you can cut them into medium circles or bars. This also depends on their size. The finer the cut, the faster the pickling period will be.
- The garlic cloves must be finely chopped, this is very important. We need garlic juice, which will actively enter the cucumber pulp. Therefore, to do this, you either need to chop the slices very finely or use a garlic press.
- You also need to chop the dill as finely as possible. For this recipe, only the tender parts of the greens are needed; the rough stems should be set aside and used for preservation. If in other pickling recipes you can use any parts of the greens, then only the soft tops of dill are suitable here.
- Half a leaf of horseradish should be torn into pieces by hand so that you can simply remove them later.
- Cucumbers are salted both for salad dishes and so they can be eaten. They should be lightly salted. To understand whether there is enough salt, the chopped bars must be mixed and a sample must be taken.
- Now that everything is cut and prepared, you can put all the ingredients in a plastic bag.
- More precisely, in 2 packages, one must be placed in the other. Further it will become clear why this manipulation is necessary.
- You need to add a little more pepper. Many housewives like it. To do this, crush 2-3 black peppercorns and add to the cucumbers. The aroma in such a situation will be simply unique. However, if you don’t want to mess around, you can simply add a little ground black pepper.
- Then the fun begins.
- Close the bag and shake it very vigorously in an up and down motion until all the ingredients are well mixed and juice should form. In this state, the package should lie for about 10 minutes, and then you need to shake the contents again.
- Then you should fill the bag with air, it’s better to even inflate it there and tie it tightly. Place in the refrigerator.
- After 60 minutes, our tasty and aromatic appetizer can be served with potatoes or as a separate appetizer. These cucumbers can be added to vegetable salad.
Lightly salted cucumbers, dry salted
It should be prepared as follows.
Wash and dry the cucumbers. Trim the “butts” of the fruit.
Cut each cucumber into halves (you can leave them uncut, but in such a situation it is correct to pierce each cucumber with a fork in several places to make it salt faster).
To prepare you need to prepare:
- a kilo of small cucumbers with pimples;
- salt - 1 spoon;
- cumin - 1 spoon (without a slide);
- garlic - 4 large cloves;
- a bunch of dill;
Preparation:
- Place the cucumbers in a plastic container, add salt and cumin.
- Finely chop the garlic or pass through a garlic press.
- Finely chop the greens.
- Add to green fruits. Close the container with a lid and shake well.
- Place in the refrigerator for 3 hours.
- Take it out and shake it from time to time. Crispy lightly salted cucumbers can be eaten.
Lightly salted cucumbers with red currants
To prepare cucumbers, you need to prepare the ingredients.
You will need cucumbers (short-fruited, preferably “Nezhinsky”) (kilogram), water (liter), salt (50 g), blackcurrant leaf (10 pcs), mint (10 sprigs), red currant (15 sprigs).
The cooking recipe is as follows:
- Wash and dry the fruits, red currants, 5 mint sprigs.
- Wash and sterilize the pickling container.
- Place fruits, currants and 5 sprigs of mint in a container.
Boil everything that is left for 3 minutes, then pour the resulting brine over the fruits, red currants and mint.
Leave for 4 hours.
How to cook crushed cucumbers?
The cooking recipe is simple.
We begin to pickle the broken cucumbers according to the recipe in a glass container. It is necessary to wash the fruits and peel off the skin if it is hard.
If you want to get the product as quickly as possible, then you need to clean the skin.
You need to prepare the following ingredients:
- fresh cucumbers - 3 pcs;
- dill - 30 gr;
- garlic - 3 cloves;
- vegetable oil - 3 spoons;
- bay leaf - 1 piece;
- salt - half a spoon;
- ground black pepper - a pinch.
Preparation:
- Prepare garlic and herbs. Then you need to chop the fruits into large pieces, so they will stick together less during mixing.
- Even very small cucumbers should be cut - everything is aimed at quick pickling.
- The next step is to finely chop the greens, pass the garlic through a press, and place the bay leaves in a container. The speed of pickling requires grinding all the additives included in the recipe.
- Pieces of fruit should be placed in a liter glass container. Pour spices, herbs, garlic, bay leaves into the container, and add vegetable oil.
- Add salt and close the container with a secure lid. Next, you need to shake the container vigorously.
- The cucumber slices will begin to interact with the salt and release juices. The edges of the fruit will be damaged. Hence the original name of the recipe - “broken”.
- You need to shake for about 10-15 minutes, and the cucumbers will take on a kind of shape that is wrinkled at the edges. After 30 minutes in the refrigerator you can eat.