Pumps

Salted pickled cucumbers. Lightly salted cucumbers quickly: the best recipes with photos

Regardless of the recipe chosen, the fruits must first be soaked in order to be fed, in cold water from the tap for 3-4 hours. This point should not be skipped, because this way they will be able to absorb as much moisture as possible and the output will be incredibly juicy.

Classic recipe in brine in a saucepan

If the goal is not to prepare a crispy snack quickly, then the old grandmother's way is the best option. Filling with cold brine requires at least a day, but you don’t have to worry about not getting the same taste that is expected. We warn you that the result is influenced not only and not so much by proportions, but by spices and pickled greens. Without garlic and fragrant dill, nothing will come of it.

Ingredients:

fresh cucumbers - 1 kg;
water - 1 l;
salt - 1 tbsp. the spoon;
black allspice- 5 peas;
garlic - 3-4 cloves;
dill - 5-7 umbrellas;
horseradish leaves - 1 pc.;
leaves of blackcurrant, cherry - 5-7 pcs.

Step by step preparation:

Put leaves and dill umbrellas on the bottom of the enameled dish (leave a couple of pieces to put them at the very end).
Cut off the “butts” of the washed and pre-soaked cucumbers and spread them on top of the greens, periodically sprinkling them with peppercorns and garlic slices.
Prepare a cold brine: in a separate bowl, mix purified water and coarse rock salt, stir until it is completely dissolved. Pour into a saucepan, top with the remaining dill umbrellas.
Put oppression, which may be suitable for a jar filled with water, installed on an inverted plate. In this case, the saucer should be smaller in diameter than the pan itself.
Leave for about a day.

hot way

This is a super fast pickle. If, when pouring with cold brine, a day passes until ready, then 12 hours are enough here. You can put cucumbers in the morning with little salt, and in the evening serve them on the table with boiled young potatoes. In addition to traditional pickling greens, you will need mustard seeds, but you can do without them.

Ingredients:

green cucumbers - 1 kg;
salt - 2 tbsp. l.;
water - 1 l;
horseradish leaves - 1-2 pcs.;
dill - 5-7 flowers;
black, allspice - 5 peas each;
bay leaf - 2-3 pieces;
cloves - 2-3 buds;
mustard seeds (optional) - 1/4 tsp

Cooking method:

Put dill umbrellas and leaves or horseradish roots in the first layer on the bottom of a clean enameled pan, and then throw in the rest of the spices.
To prepare a hot brine, you should make salt water in a saucepan: the solution must be brought to a boil, and then allowed to cool slightly.
Lay well-washed and pre-soaked fruits on top of the spices.
Pour a fairly strong salt solution into the pan and put oppression.
Infuse at room temperature for 6 to 8 hours, then put the container in the refrigerator for about half a day.

Daily salted cucumbers in a cold way on a mineral water

According to this recipe, cucumbers are prepared quickly, simply and, most importantly, they are crunchy. If you like it saltier, you can add a little more (literally a teaspoon) of salt.

Ingredients:

gherkins - 1 kg;
highly carbonated mineral water - 1 l;
table salt - 3 tbsp. l.;
garlic - 3 cloves;
a bunch of dill (if there are umbrellas, it is better to add them).

How to cook:

Divide the well-washed dill into two identical parts, break each of them in half again and lay half of the greens on the bottom of the enameled container.
Peel the garlic, chop the cloves into thin slices and add half of the chopped to the dill.
Rinse the greens thoroughly, cut off the tips from them and lay them on the prepared substrate.
Add remaining components.
Prepare the brine: pour the mineral water from the bottle into a separate bowl, add all the salt at once and stir until it is completely dissolved.
Pour cucumbers with herbs and spices with brine, cover the pan with a lid and refrigerate for about 24 hours.

You can salt cucumbers on mineral water with the most diverse set of greens. Some housewives add bay leaf, hot pepper, parsley. Particularly brave, lovers of aromatic Caucasian herbs, put basil, petiole celery, tarragon.

On a note

There is a slightly different technology, when cucumbers are kept at room temperature for a day, and then placed in the refrigerator for 12 hours.

To insist cucumbers, it is necessary to use only enameled dishes with intact enamel. In no case should they be lightly salted in containers made of aluminum, galvanized iron and steel, since these materials (aluminum is especially dangerous) oxidize, which leads to the ingress of harmful substances into the fruits.

Malosoli is a fairly simple dish that does not require special skills, an exclusive set of ingredients and a long wait for readiness, but at the same time it can become a decoration for any table. They can be cooked and, that is, you do not need to pour brine.

Experiment, try different variants, add the spices you like, match the greens and enjoy the hot or spicy taste and the proverbial crunch. Make lightly salted cucumbers according to the recipe fast food, daily classic or carbonated mineral water - in a saucepan they turn out great. They are easy to put in and take out of the container. Bon appetit!

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

Pickled cucumbers in a jar in brine

Lightly salted cucumbers cook quickly compared to classic pickling. No need to sterilize anything, roll up and wait cold winter to open the jar.

Note to the owner! There are several ways to cook 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 salt it with boiling water.

Cooking freshly salted cucumbers in a liter jar. You can pickle cucumbers in dishes of any volume, then multiply the number of ingredients in accordance with the size of your jar.

Ingredients for salting in a 1 liter jar:

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

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

Garlic can be coarsely chopped to better feel its aroma. Sometimes the recipe even suggests grating it. At the bottom of the jar, lay the garlic and dill umbrella. Now it's the turn of cucumbers: put vegetables in a jar vertically to evenly pickle the fruits.

Advice! Use pimply varieties of cucumbers. Size matters! Choose medium-sized fruits. Too large cucumbers will not be hard and will lose their crunch characteristic of light salting, while small ones are more suitable for salting 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 capron lid. It is very convenient to store such cucumbers in a jar with a twist.

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

On a note! The first day, vegetables in brine can stand at room temperature. When salting is over, store 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 last the next day.

Pickled cucumbers with mustard

Mustard powder is also useful for quick pickling of cucumbers.

On a note! With the dry pickling method, cucumbers are salted in their own juice and absorb the aroma of spices more. It takes 2 days to prepare, but the result is worth the wait.

If you cook in the summer, then greens are never superfluous. 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 if the recipe contains sugar. But it should be taken a little less than salt. Sweetness is needed in order to enhance the taste of mustard.

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

A spicy mustard appetizer is ready. Your guests will appreciate the effort, but have time to try it yourself before all the cucumbers are snapped up.

Instant pickled cucumbers (not for the 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 tablespoon;
Carnation - 2 pcs;
Peppercorns - 2 pcs;
Currant leaves - 2 pcs;
Horseradish (leaves, root) - 40 g.

For salting, use the package. I advise you to take baking bags, as they are dense and plastic clips will save you from constant tying and untying.

On a note! Do not pickle vegetables "with butts". All harmful substances accumulate there. If you are using cucumbers grown in your own garden, you can leave the ends off.

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

Salt and add spices. Cucumbers can be cut 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, then in the evening you can safely open the package. These cucumbers are best served with boiled potatoes, chicken or meat. You can also use them to prepare Olivier and other salads.

On a 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 bag and shake well. Leave on the table for 5 minutes. Everything, 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 less caloric? Ladies, write down the recipe! The spicy taste is perfect for preparing an interesting snack.

How to pickle cucumbers in a tasty and quick way? We will need:

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

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

Prepare cucumbers, cut off the ends. Cut the leaves that you managed to find into pieces. If you did not find a cherry, then use currant or oak leaves.

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

On a note! It is not necessary for the recipe for lightly salted cucumbers to tamp the vegetables too tightly. For uniform salting, there should be a small distance between the fruits.

You don’t need to shake the jar, just cover it with a cloth or gauze and leave it to sour in a dark place for 3 days. In 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 for testing. A week after salting, the taste of lightly salted cucumbers will already resemble the usual winter pickles, so it is better to cook in small portions.

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

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

Harvest season is in full swing. It's time to talk about how to cook salted cucumbers.
Salted cucumbers- the most popular summer snack. They are great to serve with boiled potatoes, kebabs, fried chicken, and also use as a component for salads, and just crunch for pleasure.
Dry-cured cucumbers also taste great. They delight with crunch and aroma. And it takes less effort and time.

Choice of cucumbers for quick salting

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

We also need a package. Make sure it's whole and strong. It is better to prepare a couple of packages, just in case.

Lightly salted cucumbers with garlic and dill in a bag. Quick salting recipe in 5 minutes

Compound:
1 long cucumber or 4-5 small ones
6 cloves of garlic
Salt to taste
1/2 lemon
fresh dill
Cooking:

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

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

Finely chop the dill.

Place all prepared ingredients in a bag. Release the air from the bag, tie it up and start shaking. It is necessary not only to shake, but to try so that our cucumber sticks are enveloped in the resulting juice.
Shake it for 5 minutes until all the ingredients are evenly distributed over the cucumbers.

Lightly salted cucumbers in a package a quick recipe in 5 minutes - a universal guide for housewives. It can be used throughout the year. It will allow you to quickly figure out a great snack for dinner or the arrival of guests in the summer. And in winter, surprise and delight guests with fresh fragrant salted cucumbers on the table. Bon appetit!

Lightly salted instant cucumbers on mineral water

These cucumbers can be cooked at any time of the year, both greenhouse and ground cucumbers are suitable. Emerald and crispy salted cucumbers will decorate any table. Get ready in a nutshell! Tasty and healthy! And what a flavor!

Compound:
Cucumbers - 1 kg
Mineral water - 1 l.
Rock salt - 2 tbsp. l. without a slide
Garlic - 4-6 cloves
Dill - a small bunch
currant leaf

Cooking:

Mix mineral water with salt.

Cut garlic and dill.
If you are guaranteed to want to enjoy cucumbers in a day, then it is better to cut them in half. If time endures, and you are ready for the fact that they may not be salted enough in a day, then feel free to leave them whole, they will reach in time.
Much depends on cucumbers, some are salted quickly, while others have a denser skin, and therefore are late with salting.
If you cut cucumbers, they will not lose their crunchiness - proven many times!

Put garlic and dill at the bottom and in the middle of the container. Place cucumbers in a bowl. We cover with a lid.

We put in the refrigerator for a day. Cucumbers pickle quickly and are eaten instantly! Bon appetit!

How to cook lightly salted cucumbers in a bag in 2 hours in the refrigerator

Compound:
Cucumber - 500 g
Rock salt - 0.5 tbsp. l.
Dill - 1 bunch
Garlic - 2-3 cloves
Lemon juice - 1 tsp

Cooking:

Prepare food. Wash the cucumbers and herbs thoroughly, peel the garlic, you only need a couple of cloves. Cut off the ends of the cucumbers and cut them into 4 pieces lengthwise. Finely chop the garlic with a knife. Chop up the greens.

Put cucumbers in a marinator or just a clean bag.

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

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

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

A quick recipe for lightly salted cucumbers without brine. Cucumbers will be ready in a matter of hours without much effort! The recipe for quick lightly salted cucumbers in the package helped out more than once.

Compound:
Small fresh cucumbers - 1 kg
Salt - 1 tbsp. l.
Garlic - 3-4 cloves
Dill - 1 bunch

Cooking:

Wash the cucumbers, cut off the ends.

Finely chop the dill. Finely chop the garlic.

Put dill, salt, garlic in a plastic bag.

Then add cucumbers.

Tie up the package. For tightness, it is better to put in another bag. Shake everything well.
Put the bag in the refrigerator, periodically remove and shake. After 6-8 hours, salted cucumbers in a bag are ready.

Bon appetit!

Lightly salted cucumbers with garlic and instant dill

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

Cooking:

In order for the cucumbers to be washed well and turn out to be more juicy, wash and soak them in water for 30-40 minutes.

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

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

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

Take out the bag and put the cucumbers with herbs on a plate. Lightly salted crispy cucumbers with garlic and dill in a package are ready to serve. Enjoy a quick, fragrant and tasty snack at any time of the year. Bon appetit!

Lightly salted cucumbers instant recipe in a saucepan

Bon appetit!

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

In the town of Lukhovitsy near Moscow, there is a monument to the cucumber. Lukhovitsky cucumbers are famous throughout Russia - very tender, sweet, thin-skinned cucumbers.

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

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

Cooking:

We take cucumbers - wash them, cut off their tips.

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

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

We take out salted cucumbers from the container, remove excess salt with a paper towel.
And put it in the fridge for an hour.

Cucumbers are ready. If there is no container, you can simply salt in the bag. You can add dill, currant leaves, horseradish. Bon appetit!

Lightly salted cucumbers quick recipe crispy

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

Compound:
Fresh cucumbers - 1.5 kg
Garlic - 1 head
dill umbrellas
black currant leaves
cherry leaves
horseradish leaves
Allspice peas
Hot pepper
Bay leaf
Water - 1 liter
Rock salt - 2 tbsp. l.
Sugar (optional) - 1 tbsp l.

Cooking:

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

Peel and chop the garlic.

Wash fragrant herbs. Can be cut with scissors for more flavor.

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

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

Put the cucumbers in the brine. The brine should completely cover the cucumbers. Put a plate on top and put a load on it so that the cucumbers do not float up. In a day, crispy salted cucumbers will be ready.

Then shift the lightly salted cucumbers in the refrigerator, otherwise they will peroxide. Bon appetit, crunch with pleasure!

On a note
In order for our cucumbers to crunch, we perform simple steps.
Before salting, soak cucumbers in water for 2-3 hours. During this time, they will be saturated with water and in the future your salted cucumbers will be crispy.
The use of horseradish leaves in the brine will give the cucumbers extra crunchiness.

Crispy cucumbers for the winter without sterilization recipe from Olga Matvey

Bon appetit!

How to cook lightly salted cucumbers in a quick way without losing color

Cucumbers prepared according to this recipe are guaranteed to be crispy, moderately salty and do not lose their natural color when salted. The secret is simple, vodka is added to the brine to preserve the color.

Compound:
Cucumbers - 2 kg
Dill (umbrellas) - 2 pcs.
Blackcurrant (leaves) - 5 pcs.
Horseradish (root) - 20 g
Cherry (leaves) - 5 pcs.
Salt - 75 g
Vodka - 50 g
Water - 1.5 liters.

Cooking:

Wash fresh green cucumbers, pour over with boiling water and immediately dip into very cold water.

Then put the ingredients tightly in a saucepan or a three-liter glass jar, shifting the cucumbers with washed leaves and dill. Pour the prepared cold saline solution (50 g of salt per 1 liter of water) and add 2 tbsp. spoons of vodka. Close the jar with a lid and put in a cold place. The peculiarity of this preparation is that cucumbers retain their natural green color, acquire a peculiar taste and are very well stored. The amount of spices indicated in the recipe is approximate, you can change according to your taste and discretion.

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

A classic pickled cucumber recipe. Crispy salted cucumbers in a 3 liter jar

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

Cucumbers - 1.5-2 kg
Water - 1.5 liters
Salt - 3 tbsp. l. (or 2 tablespoons per liter of water), do not use iodized
Dill with umbrellas
Horseradish root and leaves
A good head of garlic, or 4-5 cloves
Currant leaves - 6-8 pcs.
Cherry leaves - 6-8 pcs.
Bay leaf - 3-4 pcs.
Half a bittersweet
A sprig of tarragon (tarragon)
Twig lovage

Cooking:

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

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

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

At the bottom of the jar, lay half the dill, half the chopped garlic, horseradish root, cherry and currant leaves, tarragon and lovage branches, half bitter pepper, two bay leaves.

Put cucumbers and herbs in layers in a jar or dish for pickling. Lay the remaining dill, garlic, bay leaf on top.

Pour warm brine into a jar. Make sure that the brine is not poured to the very edges of the container. The fermentation process will begin, the liquid will spill. Top with horseradish leaves.
Cover with a nylon lid, shake the jar, set aside - the process has begun.

Lightly salted classic cucumbers will be ready in 24 hours. Cucumbers are delicious - tasty, crispy, fragrant. And with young potatoes you will lick your fingers! Bon appetit!

Salted cucumbers in mint marinade

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

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

Cooking:

Pour cold water into the container, spread the cucumbers, leave for 40-60 minutes. We extract the fruits from the water and cut off the tips.

Then put the cucumbers in a clean jar. We try to fill it to the very top.

Add a few cloves of garlic and an umbrella of dill to the jar. To create salted fruits, we use dry or fresh dill.

We prepare mint infusion: pour the recommended rate of purified water into a bowl, pour salt and mint leaves. We are waiting for the infusion to boil.

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

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

Only 20-24 hours - and you can enjoy fragrant cucumbers. If you like vigorous cucumbers, leave the workpiece for another 30-35 hours. This way you get spicier cucumbers with a pronounced taste. Bon appetit!

Salted pickled cucumbers. Recipe in a hot brine jar

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

How to prepare delicious salted cucumbers for the winter in a 3 liter jar with hot brine

Cucumbers for the winter composition for a 3-liter jar:

Dill umbrellas - 3-4 pcs.
Garlic - 5 cloves
Blackcurrant leaves - 3 pcs.
horseradish leaves - 1 sheet
Oak leaves - 2 pcs.
Cucumber - 20 pcs.
Black peppercorns - 5 pcs.
Bay leaf - 3 pcs.
Salt - 3 tbsp. spoons
Sugar - 2 tbsp. spoons
Vinegar 9% - 100 g

Cooking:

Cucumbers are sorted and washed well. Trim the ends of the cucumbers if desired.

Banks are washed well, it is possible with soda. Rinse the herbs thoroughly.

3-4 dill umbrellas, 5 garlic cloves, 3 currant leaves, chopped or whole horseradish leaves, 2 oak leaves are placed in cleanly washed jars.

Cucumbers are placed vertically, about 20 pcs.

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

The water from the cans is drained, it will not be useful to us.

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

When the water boils, the water is drained from the cans. Put in a jar: 5 black peppercorns, 3 bay leaves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 100 g of vinegar. Pour the third clean boiling water.

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

Canned cucumbers for the winter are ready. Bon appetit!

Hot pickled cucumbers

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

Cooking:

Select fresh cucumbers, rinse them well in cold water.

Peel the garlic, cut into pieces.

Rinse dill umbrellas, currant, cherry, oak, horseradish leaves, greens (parsley, dill) thoroughly.

Then tightly place the cucumbers in a jar or enamel pan, shifting with garlic and spices (peppercorns, bay leaf).
Dissolve the salt in boiling water, cool the solution.

Pour the cucumbers so that the brine completely covers them.

Salted cucumbers will be ready in two days. Store them in a glass container in the refrigerator. Bon appetit!

Salted tomatoes in a bag. Quick recipe in 5 minutes

Bon appetit!

Lightly salted cucumbers and instant tomatoes in a bag

Express method for those who quickly wanted salty.

Compound:
Cucumber (small) - 500 g
Cherry tomatoes - 300 g
Rock salt - 1 tsp
Black pepper (ground, to taste)
Garlic - 2 cloves
Horseradish (fresh, small leaf) - 1 pc.

Cooking:

My cucumbers, cut off the ends. Cut lengthwise into 4 pieces. Small ones are cut in half. Long - even across in half.

We spread the cucumbers, crushed garlic, chopped dill and horseradish in a plastic bag, preferably two bags in one. Salt like on a salad, and then add another pinch to make the taste of a slightly oversalted salad. Do not be zealous with salt! Pepper to taste. You can add a pinch of peppercorns.

Close the bag and shake vigorously until juice appears. We leave for 10 minutes.

Pierce tomatoes with a fork 2-3 times. We put it in the same package. We tie the package or twist it tightly. Shake gently a few times and place in the refrigerator.

Salted cucumbers and tomatoes in a bag are ready. Bon appetit!

Temptingly appetizing lightly salted cucumbers with a delicate garlic flavor will attract the attention of everyone at your table. Also harvested sour, elastic cucumber and tomato will be useful to you for salads, pickles, saltworts, especially in winter time and for home and New Year's holiday feasts.
Delicious salted cucumbers for you to the table and successful preparations for the winter!

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Lightly salted cucumbers are a preparation of one of the favorite and, at the same time, very simple snacks, great for both a holiday and an everyday table. We'll consider different ways pickles in hot, cold and even mineral water and let's talk about how to make crispy and spicy salted cucumbers in a saucepan.

Making this appetizer, in general, is quite simple, however, there are subtleties of cooking lightly salted cucumbers in a saucepan that you should know about so that the cucumbers turn out to be successful, fragrant and crunchy. Knowing a few simple secrets, making blanks will be easy.

Choosing cucumbers

It is important to remember that not all cucumbers are suitable for pickling in the following ways, that is, in a saucepan. Question right choice vegetables, we will take a closer look a little lower, since it is the most important, here we indicate that it is worth choosing small cucumbers of the same size.

Choosing water

A common mistake is to use plain tap water. It is important not to lose sight of the fact that water is an important component in salting, the quality of which determines final result. The best option there will be spring or well water. If it is not possible to obtain such water, it is better to replace it with purchased bottled or filtered water.

You can improve the taste of water by placing a silver object (such as a spoon) in it for several hours.

Choosing a container

Only enameled containers are suitable for pickling cucumbers. Moreover, the enamel must be in good condition, without cracks and chips. If there is no such pan and it is not possible to purchase it, salting should be done in a glass jar or ceramic container.

Choosing salt

The final result, the taste of the resulting snack, also largely depends on the choice of salt. Only coarse rock salt is good for salting, and fine, sea or, even more so, iodized salt, which greatly worsens the taste and smell of vegetables and makes them soft, is completely unsuitable.

Soaking cucumbers

The main secret of strong and crunchy cucumbers is the need to soak them before pickling. You need to place them for 2-4 hours in cold water, as warm or hot will soften the vegetables.

Selecting and preparing vegetables before cooking

As we said above, lightly salted cucumbers are salted quickly enough, so only small vegetables will have time to be salted in a short period of time. However, the selection and preparation of vegetables before cooking is not limited to this. Cucumbers selected for pickling must meet the following requirements:

small or medium size;
hard enough;
thin-skinned;
with small pimples;
green (not yellow);
without bitterness (it is recommended to try before salting).

Ideally, vegetables should be chosen the same size for even salting.

How to cook cucumbers in a saucepan

Experienced housewives know many options for how to pickle cucumbers. We provide an overview of the most successful ways to properly cook lightly salted cucumbers in a saucepan.

Classic recipe

To cook crispy cucumbers, many choose a tried and tested classic recipe per 2 liter jar in hot brine.

What are we preparing from:

medium cucumbers - how much will fit in a jar;
flowering dill - 1 bunch and 1-2 umbrellas;
garlic - 3 teeth;
salt - 2 tablespoons;
water (boiling water).

How we cook:

Rinse the jar properly.
Wash, chop the dill and garlic, put in a container.
Put the cucumbers next. After we lay the flowers of dill.
Sprinkle prepared vegetables with salt.
Fill the contents of the container with freshly boiled water.
We close with a capron lid.
Turn the jar over a few times to distribute the salt.
We leave the jar to cool in the room. After cooling to a cold state, transfer to the refrigerator.

Five Minute Recipe

Another very successful recipe is included in the piggy bank of the favorite methods of many hostesses. This quick recipe allows you to pickle cucumbers in a large saucepan in 5 minutes.

What are we preparing from:

medium cucumbers - 2 kilograms;
garlic - 5 teeth;
allspice peas - 1 tablespoon;
chili pepper - 1-2 pieces;
dill, parsley - 1 bunch each;
cherry leaves, currants - 5-6 pieces each;
salt - 2-3 tablespoons;
sugar - 1 tablespoon;
water - 2 liters.

How we cook:

Preparing to bookmark allspice. If there is a desire, we crush some peas - this will give the cucumbers more pungency and spice.
My parsley, cut off long stems.
We clean the garlic.
My chili pepper, cut into rings. For less spiciness, it is recommended to use 1 pepper; if you want to make cucumbers more spicy, you should take 2 peppers.

How to wash cucumbers, cut off their tips.
We wash the dill, leave the long stems for salting. We wash the leaves of cherries and currants.
Spices and, on top of them, greens are laid on the bottom of the container.
We put water in another container on the brine stove, add salt, sugar and allspice to it, and boil.
Meanwhile, in a container for salting, evenly lay out the cucumbers.
Pour the vegetables with prepared hot brine and leave for a day or a little less.

In cold water

Salting in cold water is rightfully considered one of the fastest ways.

What are we preparing from:

cucumbers - 1 kilogram;
dill - several branches with flowers;
garlic - 6-8 teeth;
salt - 2 tablespoons;
cold water - ½ liter.

How we cook:

We cut the cucumbers along the edges, if necessary, cut in half, into quarters or plates.
Pour strongly chilled water into the container for salting, add salt and dissolve it thoroughly.
We place the dill, followed by the cucumbers, and on top of them the garlic, cut into pieces.
We put oppression on salting. To do this, close the vegetables with a flat plate or an inverted lid and put a pot of water or an object of comparable weight (for example, a stone) on it. This will allow all the vegetables to "drown" in the brine.
Set the pickling in the refrigerator or cellar for 24 hours.

without vinegar

Many are interested in how to salt cucumbers without adding vinegar. In addition to the methods already described, we present one more.

What we cook from: the list of ingredients is identical to the previous recipe, just add 1 more tablespoon of sugar and an additional ½ liter of water. If desired, you can add celery, bay leaf, cherry leaves, currants.

How we cook:

Soak cucumbers for 2 hours.
We clean the garlic, cut into large pieces.
My greens.
We make a brine - dissolve salt and sugar in boiling water.
We put part of the greens on the bottom of the container, on top of it - vegetables and again greens, and garlic. Fill with brine.
We put oppression on top, as in the previous recipe.
We leave the salting for half a day.

With mineral water

Another salting option is using mineral (carbonated) water. cold and fast way on mineral water allows you to get not only spicy, but also very crunchy cucumbers.

What we cook from: the composition of the ingredients is identical to the previous recipe, only we take mineral water with gas. If desired, you can add one dessert spoon of coriander seeds - it will have to be crushed in a mortar.

How we cook:

We put half the greens and garlic on the bottom of the container.
Lay the cucumbers on top of the greens and cover with the remnants of greens and garlic.
We make a brine with the addition of coriander, salt and sugar.
Pour the cucumbers with brine, cover with a lid and leave for 2 hours.
Put in the refrigerator for 6-8 hours.

hot way

In this case, cucumbers are poured with hot marinade. To prepare a recipe with spices in a hot way is as simple as all of the above.

What we cook from: the composition of the ingredients is similar to the previous ones without sugar, but we add another bay leaf (3) and one red hot pepper.

How we cook:

We choose such dishes for salting, in which you can place vegetables vertically.
We spread half of the greens and spices on the bottom, place the cucumbers and the rest of the spices on top.
We prepare a brine from boiling water and salt.
Pour cucumbers with hot brine, close the lid. Then, similarly to the previous methods, cool and transfer to the refrigerator.

With garlic and herbs

This is one of the ways you can pickle cucumbers in a plastic bag. This recipe with garlic and herbs is convenient because it does not use traditional brine.

What are we preparing from:

cucumbers - 1 kilogram;
dill - a bunch with flowers (umbrellas);
garlic - 3-4 teeth;
salt - 1 tablespoon;
sugar - ½ tablespoon.

How we cook:

If necessary, cut cucumbers, put them in packing bags.
How to chop the greens. Cut the garlic into large pieces. Add to cucumbers.
We fall asleep salt and sugar, shake the bag properly to distribute the salt and spices evenly.
We release the air and tie the bag. Place in a container in case of leaks.
We leave for 3-4 hours.

With dry mustard

Another good recipe includes mustard powder. Cooking lightly salted cucumbers with dry mustard is as simple as the other methods listed.

Today we have salted cucumbers, an instant recipe in a saucepan. We will salt on the brine, using little tricks so that the lightly salted cucumbers turn out to be crispy and incomparably tasty. I want to note that in this way you can lightly salt not only in a saucepan, but also in any container.

For example, in a glass jar or in a plastic bucket. The choice is yours. This recipe for salted cucumbers has been repeatedly tested not only by me, but also by my friends and relatives. And the origin, so to speak, is "grandmother's recipes." I also note that lightly salted cucumbers made using this method in a saucepan are cooked very quickly. Malosolka can be consumed after a day. Quick salting occurs thanks to a little trick, which you will learn about by reading the recipe to the end.

Ingredients

Cold water.
Black pepper, 6-7 peas.
Dill mature, with "umbrellas", 2 branches.
Horseradish, 2 sheets.
Bay leaf, 2 pieces.
Currant leaves, 2-3 pieces.
Salt, per 1 liter of capacity - 1 tbsp. l. with "hill".
Garlic, 2-3 cloves (optional)
Cucumbers, how many will fit in the pan.
Cherry leaves, 6-7 sheets.

Lightly salted cucumbers - a quick recipe in a saucepan

The process of preparing salted cucumbers begins with the fact that it is necessary to wash the cucumbers and leaves.
Any cucumber can be used. Just keep in mind that the larger, the less will fit in the container. This is especially true if you decide to salt in a glass jar. Up to 1.5 kilograms of cucumbers can be placed in approximately a three-liter jar. In order for pickled cucumbers to cook quickly, be sure to cut off the tips of the cucumbers on both sides.

But! If you cook with a margin for several days and you do not need them to reach quickly, then the ends do not need to be cut off. Now about the method that speeds up the process of preparing salted cucumbers: on each cucumber we make 2 - 3 longitudinal cuts. The incisions should be made lightly and not completely. Exactly as shown in the photo. It is thanks to these incisions that the "little salt comes" so quickly.

Next, put cherry leaves, one dill branch, currant leaves, one horseradish leaf and peppercorns on the bottom of the container. Be careful with the bay leaf. Put no more than two pieces. A large amount of lavrushka will give salted cucumbers a bitter aftertaste. You can add garlic cloves if you like.

Next, lay the cucumbers in layers to the edge of the pan, add salt. Salt is calculated as follows: one heaping tablespoon of salt per liter of water. For example, if you have a three-liter container, then you need to put salt in three tablespoons. Separately, we do not prepare the brine, just add salt and pour plain water.

At the next stage, we put the same collection of greens and leaves in the pan on top, which we put on the bottom and cover with a lid. If you are cooking in a glass jar, then do not close the lid tightly, but simply cover it with it. In this state, we leave salted cucumbers at room temperature for a day. A day later, salted cucumbers according to our instant recipe in a saucepan are ready. Now you can taste it. Important note: keep lightly salted cucumbers in the refrigerator to slow down the brining process.

Bon appetit!