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

Lightly salted cucumbers in a jar in brine

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

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

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

Ingredients for pickling per 1 liter jar:

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

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

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

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

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

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

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

Instant lightly salted cucumbers with mustard

Mustard powder is also useful for quickly pickling cucumbers.

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

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

You will need:

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

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

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

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

Instant pickles (not for winter)

There is a way to enjoy salted fruits for dinner. The fastest recipe.

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

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

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 may not need to trim the ends.

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

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

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

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 a bag and shake well. Leave on the table for 5 minutes. That's it, the dish is ready. But the taste will be different; this option is more like a salad.

A quick way to pickle cucumbers with celery

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

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

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

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

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

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

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

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

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

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

All recipes do not require special skills. Make freshly pickled cucumbers instant cooking even an inexperienced housewife can do it. I wish you a delicious crunch in good company. Bon appetit!

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

Cooking features

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

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

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

Recipe for quick hot pickling of cucumbers

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

Cooking method:

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

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

Quick cold pickling of cucumbers

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

Cooking method:

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

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

Recipe for quick pickling of cucumbers in jars

Composition (per 3 l):

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

Cooking method:

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

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

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

Greetings dear readers and guests of the blog. Very soon we will be harvesting the first harvest of cucumbers and will begin preparing delicious salads and other various snacks from them. But the most favorite option will be, of course. After all, in any case, each of you already misses such a treat, especially your own cooking).

Therefore, now we need to prepare in advance and arm ourselves with ways to prepare crispy malosol. This is exactly what I want to help you with today. Let's learn how to quickly and tasty salt our vegetables. different methods and recipes.

But before proceeding directly to the cooking technology, I want to immediately give you useful information about what vegetables you need to take so that the appetizer really turns out with a bang.

So, cucumbers should preferably be freshly picked, medium in size and with pimples. It would be great if they were still the same size so that the salting process would occur evenly.

And also do not forget about such a procedure as soaking. Just before salting, soak the vegetables in water for a couple of hours. This will make them springy, firm and crispy.

Store-bought cucumbers will require more soaking time than homemade ones.

Well, now we can begin to describe the salting process itself. The first option involves a method using hot brine. The good thing about it is that the vegetables cook really quickly, but don’t forget that boiling water will cause them to lose their flavor. saturated color. Therefore, if you are not in a hurry, it is better to fill everything with warm or even cold brine.

Ingredients:

Cucumbers - 1 kg;
Garlic - 4 cloves;
Seasonings - optional;
Salt - 1 tbsp. heaped spoon;
Water - 1.5 liters.

Cooking method:

1. Rinse the cucumbers well. If they were collected a long time ago, then first soak them for a couple of hours in cold water.

2. If the crop has just been harvested, then after washing the vegetables, cut off the tails on both sides and place them in a container for pickling.

It is best to use an enameled container for quick salting.

3. Peel the garlic; if desired, you can chop it in any shape.

4. Send the prepared garlic to the cucumbers and add all the seasonings.

5. Then add salt.

6. Fill the workpiece hot water, stir. Cover with a lid and leave in a warm place for 6 hours. If you want it saltier, put the container in the refrigerator and leave for another 4-6 hours.

A quick method of pickling in a bag with garlic and dill

Moving on, my favorite method is next. I think I already talked about this in some article). And from your comments I realized that you love this recipe too. How can you not love him? Not only do we not dirty the dishes, we also add the most popular pickling bouquet - garlic and dill. Well, again, everything is salted instantly, especially if you cut the cucumbers into slices or mugs.

Ingredients:

Cucumbers - 1 kg;
Dill - 1 bunch;
Garlic - 15 cloves;
Salt - 1 tbsp. spoon.

Cooking method:

1. Wash your greens and vegetables. Peel the garlic.

2. Depending on the size of the cucumbers, we do the following: if they are small, then cut off only the tails, if they are large, then cut them into several parts. Then place them in a durable plastic bag and add garlic.

It is better to cut the garlic into slices or put it through a garlic press.

3. Place dill sprigs on top.

4. And cover everything with salt.

5. Tie the bag well and shake the contents to mix everything.

6. Leave the workpiece for 4 hours at room temperature, shaking the contents periodically.

7. After the time has passed, serve the dish to the table.

Cooking crispy cucumbers in a jar with brine

Of course, we don’t forget about classic recipes. Our summer is long, so we have time to try out all the techniques. Therefore, the next option is pickling in a jar.

Ingredients:

Cucumbers - 2 kg;
Garlic - 10 pcs.;
Dill - 2 bunches;
Cloves - 1 pc.;
Allspice peas - 2 pcs.;
Black peppercorns - 10 pcs.;
Salt - 2 tbsp. spoons;
Bay leaf - 1 piece.

Cooking method:

1. Wash the cucumbers thoroughly and cut into several pieces. Take a clean jar and scald it with boiling water.

2. Place chopped vegetables in a jar, add all the spices and garlic. Cut the dill into large pieces and place on top.

3. Dilute salt in a glass of boiling water and fill the jar with this brine.

Remember that you need to use regular rock salt, not sea salt or iodized salt.

4. Then add the remaining hot water to the jar almost to the top. Swirl the jar to mix all the ingredients together. Cover with a lid and leave overnight at room temperature.

5. In the morning, put the preparation in the refrigerator, cool it and start eating.

How to salt cucumbers in a saucepan quickly and tasty

More cool method cooking is a method such as salting in a regular saucepan. In principle, we do all the same steps, but add our favorite spices and herbs.

The most suitable herbs for pickling cucumbers are: dill, currant leaves, horseradish leaves, bay leaves, peppercorns.

Ingredients:

Peppercorns - 1 tbsp. spoon;
Garlic - 5 cloves;
Hot red pepper - 1-2 pcs.;
Salt - 2-3 tbsp. spoons;
Sugar - 1 tbsp. spoon;
Dill, parsley - a bunch;
Currant and cherry leaves - 5-6 pcs.;
Cucumbers - 2-3 kg.

Cooking method:

1. Wash the parsley and trim off the long stems.

2. Peel the garlic and cut the pepper into thin rings. Wash currant and cherry leaves.

3. Cucumbers need to be washed and the ends trimmed.

4. Wash and dry the dill.

5. Place spices on the bottom of a clean pan.

6. Now add the greens.

7. And only then place the cucumbers.

8. Pour 2 liters of water into another pan, add sugar and salt, bring to a boil. Pour the hot brine into the pan and close the lid. Leave it overnight, and in the morning put it in the refrigerator for 4 hours. Then you can eat the snack.

Additionally, you can install pressure on top, so the salting process will go much faster.

Recipe for lightly salted cucumbers with mustard

If you are a fan of something new and spicy, then I suggest adding mustard to the usual spices. I personally love this appetizer and often make it for the holiday table, as it can be easily swept up with a glass).

Ingredients:

Cucumbers - 1 kg;
Garlic - 3 cloves;
Water - 2 liters;
Salt - 2 tbsp. spoons;
Greens - to taste;
Mustard - 1 teaspoon.

Cooking method:

1. Wash all the greens and place 3/4 of them total number to the bottom of the container. Peel and coarsely chop the garlic and add to the herbs.

2. Wash the vegetables, cut off the tails and place in a container.

3. Dilute the salt in water and bring to a boil, cool. Pour the resulting brine over our preparation.

4. Now place the remaining herbs on top and sprinkle the mustard. Mix the mustard and brine a little.

5. Close the container with a lid and put it in the refrigerator for 6 hours. After time, the cucumbers will be ready to eat.

Quick pickled cucumbers recipe in 5 minutes

Well, at the end of today’s topic, I would like to say once again that first try all the recipes, and only then choose your favorite and experiment with adding spices and aromatic herbs, just don't overdo it.

Also, do not forget that the average preparation time for malosol does not exceed 3 days. If you choose hot way, then they will be ready in a day, cold - in 2-3 days, and in a bag - from 4-8 hours.

But of course, there is always an express method for the fastest pickling. So if guests are already on the doorstep, then use the next option. The video explains everything well, and in fact there is nothing complicated in preparing lightly salted cucumbers!

And on such a tasty and quick recipe I am completing my selection. I say goodbye to you and see you again!

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About 7 thousand years ago, people began to eat cucumbers. IN various sources you can find several assumptions about where this vegetable came to us from:

some scientists are sure that the Egyptians were the first to eat it;
other researchers are sure that the cucumber came to us from India.

Pickling cucumbers is quite simple. Even a young housewife can handle this without any problems. This article presents recipes for the most delicious and easy-to-prepare vegetables. They are often passed down from generation to generation as time-tested and loved by all family members. Pickle delicious vegetables The time-tested recipes presented below will help you quickly and easily.

Some common points for all methods of preparing lightly salted cucumbers

To get crispy cucumbers that will surprise not only family members but also guests with their unsurpassed taste, it is useful to familiarize yourself with the secrets described in this article. The knowledge gained will help you avoid common mistakes that people often make. experienced housewives.

Which cucumbers are best for pickling?

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

Which salt to choose

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

What water to use

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

Selecting utensils for preservation

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

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

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

It is important to know

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

And a few more tips from experienced housewives

1.Midsummer is best time preparing pickled cucumbers.

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

3. Choose fruits small size, on which there are many pimples.

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

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

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

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

8.The crispiest cucumbers will be those made using spring water.

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

A few simple and delicious recipes pickles:

Recipe with garlic and dill in a saucepan

What you will need:

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

Salting process

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

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

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

4.Place washed cucumbers.

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

6. Pour hot brine over everything.

7.Cover with a plate.

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

Instant lightly salted cucumbers in a saucepan

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

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

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

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

What you will need:

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

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

How to pickle

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

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

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

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

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

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

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

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

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

10.After cooking, put it in the refrigerator.

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

Lightly salted cucumbers without brine

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

For one kilogram of cucumbers you will need:

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

Subsequence

1.Prepare all ingredients.

2.Wash the dill. Finely chop.

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

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

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

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

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

According to grandma's recipe

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

You will need:

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

How to cook

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

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

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

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

5. Cucumbers are placed tightly on top.

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

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

Video recipe:

Bon appetit!

The crispiest lightly salted cucumbers

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

What you will need:

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

Cooking secrets

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

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

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

4.Fill the container halfway tightly with cucumbers.

5.Then lay another layer of greenery.

6.The last layer is cucumbers to the edge of the pan.

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

Simplified version

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

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

How to quickly pickle cucumbers in a bag

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

List of ingredients based on 1 kg. cucumbers:

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

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

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