Salted cucumbers one-day recipe. Pickled Crispy Cucumber Recipe

Which housewives prepare from fresh vegetables. The product contains a minimum amount of calories, can be used in various diets as a separate dish, as well as in pickles and soups. Salting does not require much time, products are available and available in every home. We will consider a quick pickle of cucumbers in several ways.

Quick Pickling Cucumbers

In order to get salted cucumbers you need:

• wash them,
• Soak in water to ensure a crispy texture.
• Fold in enamel pan,
• Pour in freshly prepared brine.

For fixing, you can put oppression on top.

In classic cooking recipes, only 3 ingredients are required:

prepared vegetables,

Cucumbers are selected the same in size, preferably small. Varieties with thin skin and pronounced pimples salt faster. It is undesirable to use sea and iodized salt, ordinary table salt is enough. Coarsely granulated salt gives the fruits a special taste, and fine grinding softens the product every day, reducing the crunch.

There are many recipes that allow you to quickly pickle cucumbers and enjoy them after a few hours. All components can be replaced by adding your preferred seasonings to the recipe.

The most preferred recipe by modern housewives is salting in a bag without brine, which will save time, while the taste will not suffer.

Pickling cucumbers in a bag without brine

A dozen washed cucumbers are taken, small cuts are made on their surface. The fruits are placed in a plastic bag, a tablespoon of salt, a teaspoon of granulated sugar, a few coriander grains and 2-3 peas of allspice are added there. After tying the bag, you need to shake it to evenly distribute the spices. Leave overnight on the kitchen table, you can serve for breakfast.

Pickled cucumbers in a bag with garlic

Pickled cucumbers in a bag of garlic can be used as a base for cooking various salads. Thanks to simple actions, the cooking time of vegetables is reduced to 2-3 hours. Prepared cucumbers in the amount of 10-13 pieces are cut lengthwise, evenly stacked. 1.5 tablespoons of salt, finely chopped horseradish root, 4 chopped garlic cloves, bay leaf are added to the package, gently shaken several times.

hot salting

Hot pickling is rarely resorted to by housewives for whom the bright saturated color of a cucumber is important, for example, as a decoration for a dish. This method takes longer than the first. A liter of water must be boiled, pouring a tablespoon of salt into it and stirring until completely dissolved.

Arrange washed and scalded with boiling water cucumbers (1 kg) in a container, add a peeled head of garlic and a small pod hot pepper, tarragon stalks and horseradish leaves to tear with your hands. Pour in brine, press down with oppression. After the liquid has cooled, the product is ready for use.

Salting in cold water

Salting in cold water is not very popular due to the time spent, at least two days for infusion. The glass jar is washed and sterilized. 3 garlic cloves, a couple of sprigs of dill, currant leaves are placed on its bottom.

A tablespoon of salt is dissolved in a liter of cold water, the brine is poured into a container. The top layer should be the same spices as at the bottom. The dishes should not be covered, after the appearance of foam, it is removed. Then the workpiece is moved to a cool place, such as a cellar or refrigerator.

To get a product that is immediately ready to eat, cucumbers can be cut into rings, mixed with seasonings and mixed by hand until juices come out.

In traditional recipes, you can add mustard seeds or powder, use mineral water as a brine, vinegar. The product is best salted in ceramic, enamel or glassware, it does not affect taste qualities. The priority is spring water, while tap water is desirable to settle for a day.

How to cook delicious crispy lightly salted cucumbers classic recipe? There are many options for preparing the same dish, you can get lost.

We have prepared a selection of the most delicious and proven recipes. salted cucumbers. Choose the one you like: in a pot, a jar or in a bag.

With apples, mustard, garlic and herbs, herbs. Spicy with hot peppers or sweet with honey brine.

Ingredients:

• 2 kg of cucumbers;
• 10 g tarragon (tarragon);
• 20 g dill umbrellas;
• 8-10 garlic cloves;
• 20 g of blackcurrant leaves;
• 20 g horseradish leaves;
• 20 g cherry leaves;
• 75 g salt.

Cooking:

Wash cucumbers and leave in cold water for 2 hours. Rinse all the greens, peel the garlic and cut into thin slices.

At the bottom of the jar, lay half of the greens and garlic, then tightly place the cucumbers vertically in the jar and put the remaining greens and garlic on top.

Dissolve salt in 1.5 liters of water, boil and pour cucumbers with boiling solution. Cover the jar with a lid. In a day, lightly salted cucumbers are ready for use, but if you want to crunch cucumbers early, then cut off their tips, in which case they will be ready in 12 hours

Salted Hungarian Cucumbers with Vinegar

Ingredients:

• cucumbers;
• dill greens;
• horseradish root;
• Rye bread;
• vinegar;
• salt.

Cooking:

Pick up small cucumbers and wash them. Cut both ends by 1-2 cm and cut the cucumbers lengthwise, then put them in a jar, shifting with dill and horseradish.

Put a slice on top of the cucumbers rye bread and put 4-5 drops of vinegar on it. Prepare a brine at the rate of 1 tablespoon of salt per 1 liter of water. Pour the cucumbers with brine, cover the jar with a saucer and put in a warm place. As a result of fermentation, in a day the brine will become cloudy, and on the 3rd day it will begin to brighten, at this time the cucumbers should be moved to the refrigerator, they are ready for use.

Classic pickled cucumber recipe

Ingredients:

• 1.5 kg cucumbers,
• 1 head of garlic
• dill umbrellas,
• blackcurrant leaves,
• cherry leaves,
• horseradish leaves,
• allspice peas,
• 2 tbsp salt,
• 1 tbsp Sahara

Cooking:

Wash the cucumbers and cut off the ends on both sides. Take an enamel pan and put cucumbers in it in one layer. Top with dill umbrellas, currant and cherry leaves, peeled garlic cloves and a handful of allspice peas.

Cover everything with horseradish leaves. Lay out the second layer of cucumbers and again put dill, cherry and currant leaves, garlic and pepper on top, cover the second layer with horseradish leaves.

Prepare a brine from 1-1.5 liters of water, salt and sugar, bring it to a boil. Pour boiling brine over the cucumbers so that it completely covers the cucumbers. Cover the pot with a lid and let it sit room temperature until the brine has cooled, then refrigerate. In a day, salted cucumbers will be ready.

Salted instant cucumbers in a saucepan

Cook these quick crispy cucumbers in just 5 minutes. This is the easiest recipe, a novice hostess can handle it.

Ingredients:

• 1.5 kg cucumbers,
• horseradish leaves,
• cherry leaves,
• currant leaves,
• dill,
• 3-4 garlic cloves,
• 1 bay leaf,
• peppercorns,
• 2 tbsp salt,
• ½ tbsp Sahara

Cooking:

Wash the cucumbers, wipe them dry and cut off the ends. Rinse the greens, peel the garlic and cut into pieces. Put the water on the fire, let it boil and add salt, sugar, bay leaf and peppercorns, if desired, you can add a little hot pepper.

Place half of the herbs and garlic in the bottom of a dry pot, then place the cucumbers, making sure they are close enough to each other. Half fill the pot and add the herbs and garlic again, then add the remaining cucumbers and cover them with the herbs and garlic.

Pour hot brine over cucumbers, let cool at room temperature and refrigerate overnight. The next day, cucumbers can be eaten.

Quick salted cucumbers with mustard

Thanks to the vinegar and mustard, this recipe only takes a couple of hours to pickle cucumbers.

Ingredients:

• 1 kg of cucumbers;
• 4 cloves of garlic;
• 1 tablespoon of sugar;
• 2 tsp salt;
• 1 tsp table vinegar;
• ¼ tsp mustard;
• ¼ tsp black ground pepper;
• bunch of dill.

Cooking:

Cut the washed cucumbers into quarters and place in a deep bowl. Add spices: vinegar, mustard, ground pepper, salt, sugar, chopped dill and garlic grated on a fine grater.

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Mix everything well, cover the cucumbers with a plate and put in the refrigerator. After a couple of hours, these salted cucumbers can be eaten.

Salted cucumbers on mineral water

Ingredients:

1 kg of cucumbers;
dill;
a head of garlic;
2-4 tablespoons salt;
1 liter of salted carbonated mineral water.

Cooking:

Wash the cucumbers well and cut off their tails on both sides. In the container in which the cucumbers will be salted, put the dill, cut into pieces of 4-5 cm. Put the cucumbers on the dill.

Peel the head of garlic, cut the cloves into slices and sprinkle them over the cucumbers. Dissolve 2-4 tablespoons of salt in salted carbonated mineral water and pour cucumbers so that they are completely covered, put the remaining dill on top. Close the container with a lid and put it in the refrigerator for a day.

Recipe for crispy salted instant cucumbers with herbs

Ingredients:

• cucumbers;
• dill greens;
• parsley;
• horseradish leaves;
• 2-3 cloves of garlic;
• allspice peas;
• black peppercorns;
• salt.

Cooking salted crispy cucumbers with herbs:

Wash cucumbers and herbs thoroughly. At the bottom of a plastic container, lay out the chopped greens and garlic, cut into thin slices.

Crush a few peas of allspice and black pepper with the handle of a knife, add them to the greens. Cut the cucumbers lengthwise or into quarters, place them in a container and sprinkle with salt. The amount of salt you have to decide for yourself, salt 3-4 times more than usual when you salt cucumbers for food.

Close the container and shake it well so that the cucumbers hit the walls and let the juice flow. After 5-10 minutes, the cucumbers will be in brine from own juice, which during shaking will mix with salt and herbs.

Leave the container at room temperature for an hour and a half, shaking it occasionally. Your cucumbers are ready, it remains only to wash off excess salt from them.

Ingredients:

• 1 kg of small cucumbers;
• 3-4 cloves of garlic;
• dill greens;
• 1 tbsp salt.

Cooking:

Finely chop the dill and garlic. Wash the cucumbers thoroughly and cut off the ends. Put cucumbers, dill, garlic and salt in a plastic bag.

Tie up the bag and place it in another bag. Shake everything well and put the bag in the refrigerator, shaking it occasionally. After 6-8 hours, cucumbers can be tasted.

Quick salted cucumbers with olive oil

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Another way to pickle in a bag. Such cucumbers will not crunch strongly: vinegar and oil make them a little soft. But the taste of vegetables will be spicy with a pleasant sourness.

Ingredients:

• 1 kg of cucumbers;
• 2 heads of garlic;
• 1 tablespoon of salt;
• 1 tablespoon of olive oil;
• 1 teaspoon apple cider vinegar;
• 1 teaspoon of sugar;
• bunch of dill.

Cooking:

Wash young cucumbers and cut off their bottoms. Overgrown vegetables can be cut into circles. Put the cucumbers in a bag, add salt, sugar, vinegar and olive oil.

Peel and grate the garlic. Cut a couple of cloves with a knife so that large pieces meet from time to time. Sprinkle the cucumbers with garlic and chopped dill (or other herbs of your choice).

Seal and shake the bag to mix the contents well. Let the cucumbers stand for half an hour - and you can try. But it is better to leave them in the refrigerator for 2-3 hours.

Lightly salted cucumbers per day in cold brine

Lightly salt cucumbers in cold water. Quick salting and absolutely no hassle. And the result is amazing.

You will need:

• cucumbers - 2 kg;
• salt - 3 tablespoons;
• dill - a small bunch;
• garlic - a couple - three cloves.

How to cook:

At the bottom of the dish, put half the greens and half the garlic. Then tightly lay the cucumbers and place the remaining greens on top.

Dissolve the salt in cold water and pour over the greens. Cover with a lid, crushing it with oppression, and wait exactly a day.

Salted cucumbers "Sharp"

Ingredients:

• 1 kg of small cucumbers;
• 4-5 cloves of garlic;
• ½ hot pepper;
• a large bunch of dill;
• 6 tbsp coarse salt.

Cooking:

Take only young, elastic cucumbers with a thin skin, rinse them under running cold water. To make cucumbers pickle faster, cut off the ends of them on both sides.

Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, place 2/3 of the total amount of dill and thinly sliced ​​garlic. Then lay the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill.

Put salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and again pour the cucumbers with the resulting saline solution.

Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave the cucumbers at room temperature for 2 days, after which they can be tasted.

Crispy salted cucumbers with vodka

Ingredients:

• cucumbers;
• horseradish leaves;
• cherry leaves;
• currant leaves;
• Bay leaf;
• dill umbrellas;
• black peppercorns;
• 50 ml of vodka;
• 2 tbsp salt.

Cooking:

Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top.

Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

Pickled cucumbers with apples

Ingredients:

• 1 kg of cucumbers;
• 2 green sweet and sour apples;
• 2 cloves of garlic;
• 150 gr dill;
• 3-4 leaves of black currant;
• 3-4 cherry leaves;
• 1 sheet of horseradish;
• 1 bay leaf;
• black peppercorns;
• 2 tbsp salt.

Cooking:

Prepare a brine at the rate of 1 bay leaf and 2 tablespoons of salt per 1 liter of water. Boil it. Wash the cucumbers thoroughly and cut off the ends. Peel the garlic and cut the apples into 4 pieces.

Put 1/3 of dill, currant leaves, cherries and horseradish in a dry pan. Put half the cucumbers and one apple on the greens. Top with a clove of garlic, cut into thin slices and 4-6 peppercorns. Then lay out another part of dill, garlic, currant leaves and cherries.

Put the remaining cucumbers, apples, herbs and garlic on top. Pour the hot brine over the cucumbers, cover the pan with a plate and place a weight on top. Let cool completely and put in the refrigerator. In the morning the cucumbers will be ready.

Lightly salted hot pickled cucumbers with honey

You will need:

• cherry leaves 10 g;
• black currant leaves 10 g;
• dill umbrella 10 g;
• horseradish leaf 20 g;
• garlic heads 2 pcs.;
• chili pepper 1 pc.;
• bay leaf 1 pc.;
• cucumbers 500 g;
• vodka 20 ml;
• honey 5 g;
• edible salt 4 tsp

How to pickle cucumbers with hot brine:

Prepare spices (herbs) for salting. Select suitable branches, wash them and set aside. Select cucumbers, they should all be about the same size, wash and cut off the tips.

Put the greens on the bottom in a prepared clean container (jar, pan, etc.): horseradish leaves, black peppercorns, blackcurrant leaves, cherry leaves, umbrella dill (it can be replaced with dill seeds), chopped chili and garlic.

Cucumbers on top and once again lay horseradish leaves and dill umbrellas on top.

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cook hot pickle. To do this, boil 0.5 liters of water in a saucepan, add salt and an incomplete teaspoon of honey. Stir until completely dissolved, turn off the stove and pour in a tablespoon of vodka.

Pour hot brine over cucumbers.

Cover with a lid and leave them to salt for a day at room temperature. If you do not plan to eat everything at once, then you should store them in the refrigerator. A day later, lightly salted cucumbers are ready for use.

Rules healthy eating means to offer cold appetizers before serving the main dishes, which increase appetite and speed up metabolism. One of these snacks can rightfully be called lightly salted instant cucumbers, the recipe of which every culinary specialist should have in his arsenal. Fresh vegetables can be found in the distribution network all year round, and if there are no home-made preparations for the winter, then imported fresh fruits can also be used.

Salting Ingredients

Quick pickling of cucumbers can be done in several ways, which we will be happy to list and briefly outline each technology. You just have to choose a quick recipe for lightly salted cucumbers that suits you.

Before studying the technologies, it should be said that the same ingredients are used for the brine, with which you can vary based on your own taste preferences.

Salt

Salt is used rock, not iodized.

For brine, the proportion is as follows: 1 table is required for 1 liter of water. a spoonful of salt, although some home cooks recommend 2 tablespoons.

It is worth noting that everything is determined by one's own experience. For dry pickling of vegetables - for 1 kg of cucumbers we take about 1 table. a spoonful of rock salt.

Greens and herbs

How to quickly pickle vegetables without the use of special herbs? No way! The standard set is seeds, umbrellas and dill leaves combined with garlic.

But most recipes also contain additional spicy and aromatic herbs, such as tarragon, savory, cilantro, basil, and others. It turns out that greens and parsley stalks should not be put with cucumbers, because then they soften and lose their crunchiness.

In addition to herbs, real salting specialists use plants rich in tannins, such as oak leaves and bark, cherry and currant leaves, horseradish leaves and root.

Such additives prevent lightly salted vegetables from becoming too salty and peroxide, besides, pickles become pleasantly crispy.

Herbs and spices

The most popular spice is garlic. It is cleaned, cut into several pieces and put to vegetables. As the saying goes, “garlic can never be too much” - it gives strength and flavor to lightly salted cucumbers, and not only them!

From spices, bitter and fragrant peppercorns, red hot peppers, bay leaves and cloves are added to pickles. The amount depends on taste preferences.

But remember that too many strong spices destroy the flesh of the fruit and they become soft and over-salted.

Sugar

Sugar speeds up fermentation, but how can you quickly cook lightly salted cucumbers if you do not speed up the fermentation process?

We take a little less salt for sugar: for 1 liter of water - about 1-2 teaspoons. spoons or per 1 kg of fruit - about 1 dessert spoon. But it is also worth saying that you can do without sugar. It's a matter of taste!

*Cook's advice
Cucumbers choose medium and small sizes, maintaining approximately the same size of the fruit so that they are evenly salted. Be sure to cut off the “butt” of the fruits, which will allow them to quickly “salt”.

How to quickly pickle cucumbers

Ingredients

• — 1.5 l + -
• - 2 tsp + -
• - 2 tbsp. l. riding + -
• — how much will go into 3 liter jar + -
• – 2-3 umbrellas + -
• - 4 cloves + -

Cooking

1. This quick way is that prepared cucumbers, spices and herbs are placed in a 3-liter glass jar and filled with brine.
2. In order for the recipe to quickly make it possible to get a fragrant crispy snack to the table, cucumbers in a jar, the bottom of which is covered with greens, must be laid vertically, covered with sugar and salt on top and poured with boiling water.
3. Leave the glass container at room temperature for active fermentation.

After a day, the snack is ready!

Cook's advice
If you pour plain, purified, but cold water, this increases the salting time of vegetables up to 2-3 days, but in this case, lightly salted cucumbers will become more crispy and fragrant. Choose!

Dry method of salting "in a bag"

This is a very popular method that can please you with ease of preparation and excellent results.

• We put the prepared fruits of the same size in a tight plastic bag, add greens and spices well rubbed between the palms, sprinkle with salt and sugar and tightly tie the bag.
• For 1 kg of cucumbers we take about 1.5 table. tablespoons of rock salt and 1 tsp. Sahara.

• We diligently grind its contents in our hands - for an even distribution of salt, sugar and aromatic herbs.
• We leave it in a warm place (but not in the sun) for a couple of hours, periodically stirring the contents of the package, and then move it to the refrigerator.

After 6-10 hours, salted cucumbers can be served on the table.

How to cook cucumbers in 2 hours

And how to cook salted cucumbers in an hour or 2 hours? Are there such options? Of course have! And they are so easy to prepare that you can treat your family with freshly prepared lightly salted vegetables almost all year round.

It is enough to cut each cucumber into four parts along the fruit and salt it in a dry way (1 tablespoon of salt is required for 1 liter of water).

While you're preparing lunch or dinner, a healthy snack is "suitable." We set the table, serve the main dishes and surprise everyone with a quick recipe for pickles!

Pickled cucumbers in 15 minutes

And how to make salted cucumbers in 15 minutes? And is it possible? Yes! Even a "five-minute" is possible - for the most impatient! We open secrets!

• Wash the vegetables, cut off the ends, and cut each fruit into 4 slices and put in a tight plastic bag. For the recipe you will need 1 kg of cucumbers.
• We mix spicy herbs, finely chopped garlic (6-7 cloves), salt (1.5 tablespoons) and ground black pepper (a pinch), break a few bay leaves and pour cucumbers.
• We tie the bag and carefully grind its contents in our hands. We leave in a warm place.

Tasting in 15 minutes!

Cucumbers "five minutes"

The whole secret is quick salting- in small cuttings of fruits! This method can be called winter, since a greenhouse crop is also suitable for the recipe.

In addition to all standard spices and herbs (and in winter they can be dried), we use:

• 700 g cucumbers;
• Vegetable oil - 100 g;
• Salt - 1 tablespoon;
• Glass jar suitable for mixing ingredients.

How to cook cucumbers in 5 minutes

1. We cut the cucumbers into rings about 4 cm wide, and then cut the resulting pieces into strips 1 cm thick.
2. We put all the cuts in a jar, cover it tightly with a lid and begin to shake vigorously for 3-5 minutes.

Ready! In just 5 minutes we get a wonderful snack that leaves no one indifferent. Swept off the plate in the same 5 minutes!

Salted cucumbers in their own juice

This method is not as popular as the more familiar ones, but men are crazy about her! Instead of water for brine, they take strained cucumber juice (without pulp).

Gorgeous lightly salted cucumbers are obtained, and the brine can be used further "as intended"! Is it possible to pour such a tasty treat?

We hope that after studying and trying our quick pickled cucumber recipes, you will add your own zest to each. After all, everything that we cook with passion and imagination cannot be tasteless. Dare!

Lightly salted cucumbers are a truly old Russian a traditional dish. At every holiday, in almost any salad, for the first and second, in every meaningful prescription you can find these wonderful vegetables.

The hostesses have tried so many things, so many experiments and so many recipes that there is not enough paper to write everything out. It is necessary to dwell on the most popular and tried-and-true methods.

More often, they are interested in making cucumbers not only tasty and lightly salted, but also strong and crispy. If you follow all the rules of salting, follow the recipes, then everything will work out.

Today on the menu. Lightly salted cucumbers with garlic and instant herbs:

According to any of these recipes, the very next day you will be able to enjoy extraordinarily tasty lightly salted cucumbers - all homemade ones will be stunned!

Lightly salted cucumbers with garlic and instant herbs in a jar: a classic recipe

it traditional recipe in the bank. Previously, they only cooked in it. Not everyone thought of the package. But there were at least a dime a dozen cans - all preservation, pickling and salting were done only in them.

According to this classic recipe, you can cook lightly salted cucumbers very quickly. And not necessarily in the summer, you can also in the winter (now there are a lot of this stuff in stores). Well, in the summer - they are their own, and therefore tastier! Prepare in 15-20 minutes. And after 2 days you can already eat these flawless salty fruits.

Today we will cook classic salted cucumbers with garlic and herbs in a 3 liter jar. You can take both 1 and 2 liter - respectively, reducing the products, corresponding to the proportion.

Ingredients

• Cucumbers - half a kilogram (a little less, a little more - anyway),
• Garlic - 3-4 cloves,
• Greens - a couple of leaves of currants, cherries,
• Dill - 2 umbrellas,
• Peppercorns - 5 peas,
• Bay leaf - 1-2 pieces,
• Coarse salt - a couple of tablespoons,
• Sugar - 1 teaspoon,
• Filtered water - 1 liter,
• 3 liter jar.

Recipe

The first step is to wash the fruits and dry. Trim the ends. If the vegetables are a little “tired”, then they should be cheered up with very cold water. Let it stay in it for a while. Large fruits should be cut in half or quarters.

You can put the whole greens (or how I do a little chopping - they give juice faster) to the bottom of the jar.

Then peel the garlic cloves and cut into slices. You send to the bank. There is also pepper.

And on top of this green-garlic "carpet" you lay our cucumbers.

It's time to prepare the brine. To do this, boil water in a separate container, add salt and sugar. And let it boil for another 5 minutes - let it dissolve completely.

While still hot, quickly pour the brine into the jar of vegetables. (To prevent the jar from cracking, it is necessary to scald it with slightly hot water or put a wet and cold towel down).

We do not need to roll salted cucumbers, since today our task is not to pickle for the winter, but to make them lightly salted for consumption immediately. So we cover the top with gauze and in a dark, cool place.

After 2 days (I try the next day), lightly salted cucumbers with garlic and instant herbs are ready for testing.

Eat as it is or with a side dish - rustic potatoes are just right.

In the jar there is another way to pickle cucumbers - by the dry method (here it is clear that without water). All the ingredients are just chopped in a jar. We divide the cucumbers in half and then into several more parts. We close the jar and shake for 3 minutes. Leave it to soak for a couple of minutes and the dish is ready.

Thus, in 5 minutes we have fresh salted cucumbers ready - quickly and tasty.

It's not bad to add such cucumbers to .

Lightly salted cucumbers with garlic and instant herbs in a bag: a quick recipe in 5 minutes

Quick Recipe in 5 minutes

This recipe is similar to the previous one in a jar of dry salting. It is also called classic. Because he is simple.

In order to get ready-made salted cucumbers within 5-10 minutes, it is necessary to divide each vegetable into more parts. So that they can all salt evenly.

I do it differently and keep the cucumbers whole.

Products

• Cucumbers (fresh) - one kg.,
• Garlic - 4 small cloves,
• Greens - a bunch of dill and cilantro,
• Salt - one tablespoon
• Sugar - optional (1 teaspoon)

How to cook classic salted cucumbers quickly and tasty?

How much easier. Rinse the fruits and dry. Remove the buttocks and pierce each with a fork in several places. So they quickly absorb salt and dry marinade.

Finely chop all herbs and garlic.

Put all the products in the bag and shake thoroughly.

Tie up the bag and put it in another bag so nothing leaks.

Shake the bag periodically for 3 hours. Salted cucumbers are ready.

And if, as I said above, vegetables are cut into 8-10 slices, our dish will be cooked in 5 minutes.

Now watch the video recipe:

Lightly salted cucumbers in a bag for 2 hours

Lightly salted cucumbers with garlic and instant herbs in a saucepan: a cold pickling method

With this recipe, the cucumbers are strong - they keep their shape, crispy and very tasty.

Compound

• Fresh cucumbers - 6-7 pieces,
• Garlic - 3 cloves,
• Greens (2 leaves of blackcurrant, cherries, 2 tops of dill),
• Rock salt - 3 tablespoons,
• Clean cold water - about a liter, a little less,
• Sugar - 1 teaspoon.

Recipe

First of all, prepare the vegetables - wash and wipe. Cut off the ends.

Put green leaves, dill and finely chopped garlic on the bottom of the pan. It is better to leave one third of these products for later.

Lay cucumbers on top and the remaining third.

In cold water, knead the salt until completely dissolved. And fill the pan with this brine.

At room temperature, lightly salted cucumbers will be ready in 2 days, in a cool place - in 3-4 days.

In the same way cold salting you can salt not only in a saucepan, but also in a jar or even in wooden tubs.

These pickled fruits will be a great addition and even an ingredient in mouth-watering dishes:

All of the above recipes with brine are just right for this topic. You can use like hot way pickling, and cold.

The only difference is that when using hot brine and with sterile jars, you can store this type of vegetables for a long time. Usually they are prepared for the winter.

And with a cold brine - you can already eat almost the next day. But still, it is better to wait and hold the fetus in the solution for at least 3 days, for better salting. So they turn out crispy and insanely tasty.

The cooking process comes down to one thing: a certain amount of salt is dissolved in water proportionally, seasonings and herbs are added. So for a 3-liter jar, 3 tablespoons of salt is enough. And don't overdo the spices.

Vegetables are not tightly laid out in a jar and poured with prepared brine.

Lightly salted cucumbers with garlic and instant herbs with boiling water

This method of pickling cucumbers impregnates the latter evenly and efficiently. Crispy vegetables are ready for 2-3 days.

Ingredients

• Cucumbers - 1 kilo,
• Garlic - 1 small onion head,
• Greens - cherry and horseradish leaves (2-3 pieces each),
• A pair of dill umbrellas,
• Salt - 2 table. spoons,
• Sugar - half a table. spoons,
• Peppercorns - 4-5 peas,
• Water - litre.

How to cook with boiling water

I recommend fresh fruits. Soak the vegetables just taken from the bush in a bowl of water. To get stronger and keep in shape. Then we remove the "Butts".

Tear the green leaves with your hands and fold to the bottom. There are also peppercorns and finely chopped garlic.

Now carefully fold the vegetables. We don't press hard on each other.

Now we are preparing the marinade (brine - as you like). Boil clean water in a saucepan and add salt and sugar there. Let's cook for 5 minutes and quickly pour our "precocious".

We close and clean until "good times". After 2-3 days we try and treat all household members.

Lightly salted cucumbers with garlic and instant herbs on a mineral water

Another interesting recipe few pickles - on mineral water with gases. And it's also a fast way. And the fruits are crispy and tasty.

Products

• Fresh cucumbers - about one kilogram,
• Garlic - 4 cloves,
• Greens - a leaf of horseradish, 3 - cherries, a bunch of dill,
• Coarse salt - two tablespoons,
• Black peppercorns,
• Mineral water (mineral sparkling water) - 1.5 liters.

mineral water recipe

Just like in other recipes, cook the vegetables first. We clean, wash, cut off the ends.

All greens down containers for pickling. Fruit on top.

Mix salt in a glass of mineral water and pour. If the mineral water is already salty, then add less salt.

Close and leave to soak for one or two days.

By the way, I have verified delicious recipes other vegetables:

1. Bell Pepper Lecho - Lick Your Fingers - 11 Honey Recipes

Lightly salted cucumbers with garlic and instant herbs with tomatoes

And now we will add a little zest - we will add tomatoes to our main products. Let all summer vegetables be salted in one "batch". For one thing, and check what tastes of lightly salted tomatoes.

There are also several manufacturing options: dry in a bag and with brine in a jar. Only for cooking in a bag, we need small tomatoes - Cherry varieties, so that they are salted faster. When used in a jar, regular greenhouse varieties are sufficient. The difference is that the fruits were not large.

Ingredients for the recipe in the package

• Cucumbers - half a kilo
• Cherry tomatoes - 300 grams,
• Garlic - 2 cloves,
• Greens - in the form of a leaf of horseradish and a bunch of dill,
• Salt - 1 table. a spoon,
• ground black pepper,
• Sugar is for everybody.

Dry salting

We take cucumbers not large, small ones are better. Everything is clear with tomatoes - much smaller than Cherry.

Finely chop the greens and garlic and put in a bag with vegetables. Salt and sugar and pepper. We shake it fifteen times and for a while in the refrigerator.

The next day, if it’s completely unbearable, then after 20 minutes, otherwise it’s better for a day - we open the bag and try - or rather, we enjoy crispy salted cucumbers and strong tomatoes.

And here is the video:

I got another one for you wonderful recipe few pickled cucumbers - in Hungarian with vinegar. I myself drink the brine obtained from the fermentation process just like that - I like it just like that - slightly spicy.

Ingredients

• small cucumbers,
• Horseradish is the root
• Dill,
• Rye bread - a piece,
• Salt,
• Vinegar.

How to cook lightly salted cucumbers in Hungarian style

Wash and dry vegetables. Trim the ends and cut the fruit lengthwise. That way they will dry out faster.

Finely chop dill and horseradish root.

We lay out the cucumbers in a jar in layers, sprinkling with horseradish and dill. Top with a slice of rye bread. And on bread 5 drops of table vinegar.

We prepare the brine in the proportion of 1 liter - 1 tablespoon of salt.

Pour the brine into a jar and cover with a saucer on top. Remove to a warm dry place.

The next day, you will notice that our brine has darkened. But don't be scared - it's all right. It will brighten by the third day. That's when our salting will be finally ready. It's time to try!

Now a video pickling recipe from Soviet times, when they were only sold in Hungarian:

And this is not all recipes for quick preparation of lightly salted cucumbers. If you add at least one more ingredient to each of them, you get a different taste, different sensations.

And you can make crispy cucumbers on vodka, with honey, spicy, with mustard, with olive oil, with an apple and others ...

All because of your fantasies and possibilities.

Enjoy your meal!

Salted cucumbers have always been the best snack. Remember movies. In all, they either have a snack or sniff cucumbers. And if you can still hear how they crunch, then you can go to saliva.

But besides being used as snacks, they are good at the table with potatoes, especially young ones, as well as in salads, such as. And the smell of herbs and spices emanating from them is simply dizzy. It is even difficult to imagine that we once did not have cucumbers.

Of course it was a very long time ago. Thanks to India, where, according to assumptions, cucumbers grew wild at the foot of the Himalayas. Or rather, not only grew, but are still growing. Moreover, some breeds of cucumbers are not edible because of their bitterness. Their relatives probably come across to us sometimes.

Now we are glad that many of their varieties and varieties are now growing in our country. And no matter what varieties you have, you can still cook them lightly salted, which we will consider in this article.

How to make salted cucumbers at home

There are a lot of interesting recipes for salted cucumbers. In this article I have given just a few of them. I will try in the near future, if possible, to write another article about lightly salted cucumbers.

Menu:

1. Lightly salted cucumbers in a bag with garlic and bay leaf

Ingredients:

• Fresh cucumbers - 1.2 kg.
• Dill - 1 bunch
• Garlic - 3 - 4 cloves
• Coriander seeds - 1 tsp
• Bay leaf - 1 pc.
• Salt (preferably coarse) - 1 tbsp.
• Sugar - 0.5 tsp
• Hot red pepper tip

Cooking:

1. The cucumbers that we will pickle should be fresh, not sluggish. We wash the cucumbers and cut off their tips on both sides.

2. If we pickle cucumbers in this form, they will be ready in about 12 hours. If we want to start trying them earlier, then they can be cut into smaller pieces.

3. Let's cut them in half. We shift the cucumbers into a plastic bag.

4. We chop the dill sprigs not very finely, the dill stalks can be chopped smaller. We send the chopped dill to the cucumbers.

5. Cooking spices. Add half a teaspoon of sugar to the salt. We crush the coriander a little in a mortar, we will not grind it into dust, but we will crush it and also add it to the salt. Grind the bay leaf strongly in your hands and add to the spices.

6. Cut the garlic into large slices and send it to the cucumber bag. Cut a small piece of hot pepper into several small slices and add to the bag with cucumbers. Add hot pepper as desired. Especially if it's very hot.

7. Lastly, pour salt and spices into a bag of cucumbers.

8. We close the package if there is a lock or we tie it. Shake everything well so that all the ingredients are mixed.

9. Leave the bag of cucumbers on the table for 30 minutes. And after 30 minutes, put the bag in the refrigerator.

10. In the refrigerator, the package should be 3-4 hours. After three hours, you can take a sample. Put a few cucumbers on a plate, cut. There are no white stripes inside, which means that the cucumbers are well salted.

Cucumbers turned out crispy, very fragrant, lightly salted. Such cucumbers can be prepared very quickly for any table.

If you know that you will have guests for dinner, you can quickly prepare cucumbers in a bag in the morning and put them in the refrigerator. By lunchtime, they will be lightly salted and ready to eat.

But if you leave the cucumbers in the bag overnight, then in the morning they will already be salty. Although also very tasty.

Our lightly salted cucumbers in a bag are ready and tested. Delicious, fragrant. Well, try yours.

Enjoy your meal!

1. Lightly salted cucumbers with garlic and instant herbs

Ingredients:

For a 3 liter jar:

• Cucumbers - about 1.5 kg.
• horseradish leaf
• Currant leaves - 2-3 pcs.
• Cherry leaves - 2-3 pcs.
• Hot pepper to taste
• Garlic - 4-5 cloves

For filling:

• For 1 liter of water - 1 tbsp with a slide of salt

Cooking:

1. My cucumbers and cut off the tips on both sides. Taste the cucumbers, especially if you bought them, you know if they are bitter. Because if you pickle the bitter ones, then they will be bitter as well.

2. We put the cucumbers in a saucepan or in a 3-liter glass jar. Take a saucepan made of stainless steel or enameled. On average, about 1.5 kg is placed in a 3-liter jar. cucumbers. Well, how much will fit in your pan, check for yourself and take the amount of ingredients accordingly.

3. In a saucepan for cucumbers, cut garlic into large slices, put cherry leaves and currant leaves in the same place.

4. We cut off the horseradish and send only the petioles to the cucumbers, because all the power is in them. Since we make short-term storage cucumbers, you can not add horseradish, if desired.

5. And of course we put dill and petioles, and umbrellas, and greens, in general, we don’t throw anything out of dill. Cut the whole thing so that it fits in the pan.

6. You can pickle hot or cold. Cucumbers will cook faster when hot. That's how we usually stuff it.

7. Making the fill. For every liter of water, you need to pour a tablespoon with a slide, salt. Add salt and bring water to a boil.

8. Pour the brine. The brine should cover the cucumbers and spices completely. If a liter of water is not enough for you, prepare more brine.

9. That's it. Filled with brine, close the lid, leave the pan to stand at room temperature and wait 6-8 hours until they are salted. Then put the pan in the refrigerator so that the cucumbers are cooled and can be served.

Such cucumbers, if left for a long time, will become salty, not lightly salted. But we don't keep them for long. Everything gets eaten up quickly.

10. We get cucumbers from the refrigerator

11. Put on a plate.

12. We cut it, look how evenly they are salted and try.

Our lightly salted instant cucumbers are ready. Boil potatoes and crunch on health.

Enjoy your meal!

1. Recipe for crispy salted cucumbers

Ingredients:

• Fresh cucumbers (not very large) - 1 kg.
• Carbonated mineral water - 1 liter
• Garlic - 1 head
• Dill - 1 bunch
• Salt - 30-40 g.
• Leaf and horseradish root - optional
• Currant leaf - 10 pcs.

Cooking:

1. Pour half a liter into a separate dish mineral water, pour salt into it and stir so that the salt dissolves as much as possible. As long as we put it aside.

2. All greens used must be washed well, it is not necessary to dry.

3. At the bottom of the pan, coarsely chop half a bunch of dill, tear with your hands half of the currant leaves and also tear half of the horseradish leaves.

4. Cut half of the cooked garlic into large circles and cut the horseradish root here.

5. For well-washed cucumbers, cut off the ends on both sides and put them in a pan on a lining of our spices.

If you have cucumbers from the garden, you can pickle them immediately, of course, after washing them. Well, if your cucumbers have already become a little sluggish, you need to wash them and put them in cold water for half an hour, so that then they become crispy.

6. Cucumbers are laid as close as possible to each other. Top with cut and stack all the remaining spices. First, chop the remaining garlic, then cut the horseradish root. We tear currant leaves and horseradish leaves. Slice the garlic on top.

You can add more ingredients that you like, like garlic. But there is no great need for this. Here is the optimal amount of ingredients.

7. Now fill everything mineral water. First, the one that was stirred with salt. Then add another half liter of mineral water.

8. Water should completely cover the surface of the cucumbers.

9. We shake the saucepan a little from side to side so that water penetrates everywhere, close it with an inverted plate and put a load on top. We put a carafe of water.

10. After 12 hours, the cucumbers will be ready. Then we put them in the refrigerator for a couple of hours, the load can already be removed so that they cool. They taste much better cold.

Crispy lightly salted cucumbers are ready.

What a beauty and fragrance.

Enjoy your meal!

1. Video - Favorite recipe for lightly salted cucumbers

2. Video - Recipes for crispy salted cucumbers

Enjoy your meal!