Lightly salted cucumbers: how to make it quickly, simply and tasty? Recipes for lightly salted cucumbers - fast, tasty, in a bag, crispy ....

The summer season is ahead and it’s nice to have a quick recipe for pickled cucumbers on hand. It is difficult to argue with the fact that lightly salted cucumbers are one of the most popular snacks. They go well with fried meats and boiled potatoes, their spicy taste will be a great addition to almost any meal. And how nice it is to eat a crispy cucumber! Be sure to try. Lightly salted cucumbers are very tasty and easy, because cooking does not take much time. There are many recipes for delicious cucumbers: lightly salted cucumbers in a bag, classic quick lightly salted cucumbers, lightly salted cucumbers with apples, quick lightly salted cucumbers. Eyes open, saliva flowing! Let's figure out how to quickly cook lightly salted cucumbers. It's easy if you know some tricks. Also for you are six quick recipes for lightly salted cucumbers.

Salted cucumbers - how to choose

It is very important to choose the right cucumbers for the preparation of lightly salted cucumbers. You can not take bitter, sluggish and yellowing. Ideal for small and thin skinned. Definitely strong and fluffy. Nezhinsky cucumbers are very good for lightly salted cucumbers, but you can take any others. The main thing is that they meet the listed selection criteria. Another important point in choosing cucumbers is to choose approximately the same fruits. This will allow the cucumbers to pickle evenly.

Salted cucumbers - what water to fill

If you want to cook top quality lightly salted cucumbers, pay attention to water. This is important, because cucumbers absorb it, so it is better to take proven bottled water, and not tap water. In extreme cases, tap water should be filtered, poured into an enameled pan and put a silver spoon or a special pendant into it for a couple of hours. Water is needed for soaking and brine - ten liters of water is enough for 5 kilograms of vegetables. very important for cucumbers.

Lightly salted cucumbers - in which dishes to lightly salt

In order for salted cucumbers to turn out delicious, you should use enameled, glass or ceramic dishes for their preparation. A jar is a good option, but a saucepan is much more convenient - it is more convenient to put cucumbers in it and take it out accordingly. In addition, if cucumbers are tightly packed into a jar or other dish, they will lose their crispy properties. In order for the cucumbers to be completely in the brine, you need to use a weight placed on a lid or plate, of a smaller diameter than the capacity of the dishes for cooking.

Salted cucumbers - how to soak

Another important aspect of preparing delicious lightly salted cucumbers is the soaking procedure. This is done so that the cucumbers are stronger and crispier. For soaking, it is necessary to fill the cucumbers with clean water and leave for 3-4 hours. Do not neglect this stage and you will receive elastic crispy cucumbers as a reward.

We have already figured out some of the secrets of making crispy lightly salted cucumbers. We know how to choose cucumbers, what dishes to take and what water to use. We figured out that soaking will make lightly salted cucumbers crispy and elastic. Now it remains to learn how to make salted cucumbers tasty and fragrant.

Salted cucumbers - how much salt to put

Whatever recipe for lightly salted cucumbers you take, remember that only rock salt can be used to prepare cucumbers. Iodized and sea salt are not suitable. Use coarse rock salt as fine salt can soften vegetables. For optimal saltiness of cucumbers, it is recommended to put 2 tablespoons of salt per liter of water.

Salted cucumbers - what spices and herbs to put

Indispensable for the preparation of delicious salted cucumbers is a bouquet of herbs and spices. What kind of herbs should be put in the brine to give the cucumbers an unforgettable aroma and taste. In each recipe for lightly salted cucumbers, dill, currant leaves and horseradish leaves are sure to be found, many will certainly put garlic. This is the basis, which can and will be limited to begin with. Dill gives cucumbers an easily guessed smell, currant gives lightly salted cucumbers crunchiness and creates aroma, horseradish is responsible for an unforgettable taste and spiciness, while protecting cucumbers from mold, garlic disinfects and introduces its aromatic note. In a hot brine for lightly salted cucumbers, you can add bay leaves and black or allspice peas.

If you want to diversify the taste of salted cucumbers, choose recipes with the addition of berries and apples. They will give an interesting aroma and subtle sourness. Apples and currants, both black and red, somewhat change the usual classic taste of lightly salted cucumbers, so put in a little - try to understand how it tastes better to you.

Salted cucumbers - how much to salt

Of course, everyone certainly wants the lightly salted cucumbers to be ready as quickly as possible. This can be arranged if you use the recipe for lightly salted cucumbers in the bag. In classic cooking, lightly salted cucumbers in hot brine will be ready in a day, but lightly salted cucumbers in cold brine need to wait 2-3 days.

How to store salted cucumbers

Gradually salted cucumbers turn into salted ones. If it is important for you to keep them lightly salted, then take a couple of tips into service:

• after the brine has cooled down and the cucumbers have stood for 4-5 hours, it is better to put them in the refrigerator - in the cold, the fermentation process slows down, and the cucumbers remain lightly salted longer;
• cook a little - just add fresh cucumbers to the finished brine as you eat those that were in it.

Pickled Cucumber Recipes

Each family has its own recipe for lightly salted cucumbers with its own secret ingredients. You will too. But first, try simple classic recipes for making lightly salted cucumbers. For the impatient, we suggest trying the recipe for lightly salted cucumbers in a bag and early ripening cucumbers - the fastest recipe for making lightly salted cucumbers.

Easy Pickled Cucumber Recipe

For salting you will need:
5 kg of cucumbers, 7-10 branches of dill with umbrellas, 1 head of garlic, 30 horseradish leaves, 4 tsp. allspice peas, 2 tsp red peppercorns, currant leaves, 6 tbsp. salt

Wash cucumbers and soak in cold water for 2 hours. Chop the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves whole. Put horseradish leaves on the bottom of an enameled pan, then some chopped herbs and spices. Lay a layer of cucumbers. Top again greens with spices, then cucumbers. The last layer is whole horseradish leaves. In 3 liters of hot, but not brought to a boil, water, dilute the salt and pour over the cucumbers. Press down with a press. Leave for 2 days.

Recipe for quick salted cucumbers

For salting you will need:
2 kg cucumbers, 10 black peppercorns, 5 allspice peas, 1 tsp. sugar, coarse salt, a bunch of dill stalks, 2 lemons

Preparation of lightly salted cucumbers:
Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt. Remove the zest from the lemons, add to the salt and pepper mixture. Squeeze juice from lemons. Cut dill. Wash cucumbers, soak for 1 hour. Then cut off the tails on both sides. Do not hit each cucumber too hard with a pestle or the handle of a heavy knife to crack the cucumber, then cut each cucumber crosswise into several pieces. Sprinkle cucumbers with salt and pepper, pour over lemon juice and mix. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Pat the salt dry with a paper towel before serving. If you are in a hurry, skip the soaking. Then the cucumbers can be pickled in about an hour.

Recipe lightly salted cucumbers in package No. 1

1 kg of fresh cucumbers, 1 bunch of fresh dill, 1 head of garlic, 1 tsp. sugar, 1 tbsp. salt.

Preparing salted cucumbers in a bag:
Wash fresh vegetables and herbs. Fresh cucumbers should be soaked in clean cold water for 2 hours. Then you need to get them and wipe each dry. You can prick with a fork in several places and cut off the ends. Take a strong plastic bag. Put dry cucumbers, chopped dill and garlic in it. Tie and shake to mix. Now you need to leave the package with cucumbers for 2 hours at room temperature. Then put in the refrigerator for an hour or two. Lightly salted cucumbers in a bag are made very quickly and simply. You need to store them in a cold place for no more than 3 days.

Recipe lightly salted cucumbers in the package number 2

For salting you will need:
1 kg of cucumbers, a small bunch of greens (“umbrellas” of dill, fresh horseradish leaves, currants, cherries), 3 cloves of garlic, 1 tbsp. coarse salt, 1 tsp. cumin (optional), clean plastic bag or plastic container with a tight lid

Preparing salted cucumbers in a bag:
Tear dill and leaves with your hands, put in a bag. Cut off the tails of cucumbers, also send in a bag. Squeeze the garlic through a garlic press (can be crushed with a knife). Mash the cumin seeds in a mortar with a pestle or use a rolling pin. Add the salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.

Recipe for crispy salted cucumbers with apples

For salting you will need:
cucumbers 1 kg, green sweet and sour apples 2 pcs., young garlic 1 clove, dill 150 g, blackcurrant and cherry leaves 3 pcs., horseradish leaf 1 pc., black peppercorns 4-6 pcs., bay leaf 1 PCS.; for brine: 1 liter of water, 2 tbsp. l. salt

Preparation of lightly salted cucumbers:
Boil the brine. To do this, boil water, add salt and bay leaf. Cut off the buttocks of the cucumbers. Peel young garlic. Cut apples into 4 pieces. Put 1/3 of the dill, currant and cherry leaves, horseradish into a dry pan. We spread half the cucumbers, one apple. Put half the norm of garlic and peppercorns.
Then lay out another part of dill, garlic, currant leaves and cherries. We report all the remaining cucumbers, apples, herbs and garlic. Pour cucumbers with hot brine. We close the plate and put the load. Let cool completely and put in the refrigerator. In the morning, crispy cucumbers are ready.

Quick pickled cucumbers

To prepare salted cucumbers:
A few cucumbers, some dill, a few cloves of garlic, salt

Preparing early-ripening light-salted cucumbers:
Wash cucumbers and soak in cold water for 5-10 minutes. Wash and finely chop the dill. Peel and crush the garlic in a garlic maker. Cucumbers cut into pieces into eight to twelve parts - look at the size of your cucumbers. Arrange the prepared cucumbers in layers in a jar, sprinkling with salt, garlic and dill. Place the lid on the jar of cucumbers, shake thoroughly until the contents of the jar are well mixed. Withstand 5-10 minutes. Lightly salted cucumbers are ready quickly.

Salted cucumbers on mineral water

To prepare salted cucumbers on a mineral water, you need:
1 kg of small cucumbers, 1 liter of sparkling mineral water, 2 tablespoons of salt, 3 cloves of garlic, a bunch of dill

Preparation of lightly salted cucumbers:
Rinse the dill well and shake off the water. Put half of the dill on the bottom of the container in which we will pickle the cucumbers. Rinse the cucumbers, cut off the tips, fold tightly into a container. Put the second half of the dill and finely chopped garlic on the cucumbers. Separately dilute salt in a mineral water. Pour this mixture over the cucumbers so that they are completely covered. Remove the cucumbers from the refrigerator. They are ready in 12-14 hours.

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Today, a huge number of different ways of preparing delicious salted cucumbers are known. You can use recipes in which it takes no more than 20 minutes, several hours, days. It all depends on free time and the desire to experiment.

Quick salted cucumbers: recipe

Lightly salted cucumbers prepared according to the following recipe are very tasty and tender.

Compound:

• Fine salt - 2/3 tsp
• Garlic - 2-3 cloves
• Fresh cucumbers - about 600 g
• Dill umbrellas.

Cooking:

1. First you need to thoroughly wash the cucumbers, then cut them into quarters or in half. We shift the prepared cucumbers into a deep container.
2. We clean the garlic and cut into slices, transfer to a bowl with cucumbers.
3. My dill and shift to the rest of the ingredients.
4. Salt the cucumbers and mix everything well with your hands - the ingredients should be evenly distributed.
5. We put all the components in a simple plastic bag, let the air out of it and tie it tightly. Leave the package with cucumbers for 1 hour at room temperature.
6. After the specified time, you can serve delicious salted cucumbers to the table.

Pickled cucumbers in a container

It is also worth trying to cook cucumbers prepared according to the following recipe, the main feature of which is not only speed, but also delicious taste.

Compound:

• Salt - to taste
• Allspice - to taste
• Black pepper - to taste
• Garlic - 2-3 cloves
• Fresh herbs - to taste
• Fresh cucumbers - 900-1000 g.

Cooking:

1. To make delicious lightly salted cucumbers, according to this recipe, you need to prepare a simple plastic container in advance, which must have a lid.
2. We take fresh herbs, wash them thoroughly and transfer them to the bottom of the prepared container.
3. Peel and crush the garlic with the handle of a knife, but do not cut it, so it will give more flavor. We shift the garlic to the container to the greens.
4. We spread allspice and crushed black peppercorns in a container.
5. My cucumbers and cut lengthwise into two halves, transfer to a container with the rest of the ingredients and season with salt.
6. Close the container tightly with a lid and shake it well, thus mixing the ingredients.
7. After about 10 minutes, the cucumbers will be in brine from their own juice, salt and herbs.
8. We leave the cucumbers at room temperature for about 1 hour. Then, if necessary, wash off the excess salt and can be served.

Lightly salted crispy cucumbers: recipe

Compound:

• Sugar - 1 tbsp. l.
• Salt - 2 tbsp. l.
• Water - 1 l.
• Hot pepper (optional) - to taste
• Peppercorns - to taste
• Leaves of horseradish, cherry and black currant
• dill umbrellas
• Garlic - 1 head
• Cucumbers - 1.5 kg

Cooking:

1. My cucumbers, pour cold water and leave for about 3-4 hours. It is thanks to the use of cold water and horseradish leaves, which contain a large amount of tannins, that lightly salted cucumbers will be crispy.
2. Cut the pepper into several pieces. Peel the garlic and cut the cloves in half.
3. We take an enameled saucepan and put some cherry and currant leaves, several dill umbrellas, garlic and a small handful of allspice peas into it, hot pepper is added.
4. We spread a layer of washed cucumbers, then again a layer of greens, cucumbers, greens and cover with washed horseradish leaves on top.
5. Now we make a brine - in 1 liter of water we dissolve sugar, salt. Put the mixture on the fire and bring to a boil. Pour cucumbers with hot brine, it should completely cover the vegetables.
6. We cover the saucepan with a lid and leave until the brine has completely cooled (at room temperature), after which we put it in the refrigerator.
7. In a day, the cucumbers are completely ready and they can be served at the table.

How to cook salted cucumbers with cold water?

Compound:

• Bay leaf - 2-3 pcs.
• Black pepper - 4-6 pcs.
• Cherry leaves - 2-3 pcs.
• Horseradish - 1 leaf or 30 g.
• Dill - 1 umbrella with seeds
• Garlic - 2-3 cloves
• Rye or black bread
• Salt - 1 tbsp. l. (with slide)
• Blackcurrant leaves - 3-4 pcs.

Cooking:

1. The amount of the above ingredients is calculated for 1 liter jar.
2. First, thoroughly wash the cucumbers and cut off all the tips, transfer to a pre-prepared jar.
3. Immediately pour salt into the jar (1 tablespoon with a slide), put all the spices on top and pour plain cold water. It is allowed to take water directly from the tap.
4. We put half of rye or black bread in a jar and close it with a lid (you can just cover it with gauze or any other clean cloth). It is advisable to close the jar with a lid, so that the cucumbers will pickle faster.
5. We put the jar in a saucepan or any deep bowl and leave it in a warm place for 1 day. Be sure to use a bowl, as the brine will flow out during the fermentation of cucumbers.
6. For cold brine, you can also take cooled boiled water. If you use such a little trick, it becomes possible to reduce the salting time several times.
7. In about a day, delicious crispy lightly salted cucumbers are ready and can be served at the table.

Delicious salted cucumbers: recipe

Compound:

• Salt - 1 tbsp. l.
• Dill seeds - 1 tsp
• A bunch of fresh herbs - 1 pc.
• Grated horseradish - 0.5 tbsp.
• Small fresh cucumbers - 1 kg.
• Overgrown cucumbers - 700 g.

Cooking:

1. First, we take overgrown cucumbers and wash them thoroughly, after which we chop them on a coarse grater.
2. Wash and finely chop the greens, transfer to a container with chopped cucumbers.
3. My horseradish, peel and three on a fine grater, then add to the rest of the ingredients.
4. We introduce salt, dill seeds and mix everything well.
5. We shift the resulting mixture into a deep container, and on top lay a layer of cucumbers, cut into quarters, then again a layer of cucumber mixture - according to this scheme, we alternate the remaining layers.
6. Cover the container with a lid, place in the refrigerator and leave for a couple of hours. If you leave cucumbers in this mixture for a day, the taste of horseradish will be brighter.
7. Salted cucumbers are prepared very simply and easily, and even an inexperienced hostess can cope with this task. This dish will be a worthy addition to any holiday table.

Quick lightly salted cucumbers are a godsend for those who do not like to wait a long time, because it will take only a few hours to cook them. Among the advantages of such recipes is the fact that the appetizer turns out to be unusually tasty and fragrant.

Long ago, our grandfathers, great-grandfathers, grandmothers, great-grandmothers saved the harvest by canning or salting it.
Since that time, salted cucumbers have existed. It seems to me that you are also familiar with the situation when there is a lot of harvest and you don’t know what to do with it. As always, methods of salting, preservation, or simply freezing come to our aid. Lightly salted quick-cooked crispy cucumber recipe has always been, is and will be. They have always been part of Slavic cuisine. But sometimes they are salted for too long, for example, three or four days. Well, we really want to try them as soon as possible. Or have dinner with the family with potatoes and lightly salted cucumbers. So what to do? I will give you some recipes. One of them is also on our website - Pickling cucumbers without sterilization.

Recipe 1. Lightly salted crispy cucumbers, instant recipe

• Cucumbers - kilogram,
• garlic - one head,
• dill - 1 bunch,
• currant leaves - 9-15 leaves,
• peppercorns (black).

• 2st. spoons of salt
• Mineral water - 1 l.

Cooking:
Pre-cut the cucumbers on one side and the other. Put 3-5 currant leaves, a third of dill, 2-3 garlic cloves and a few black peppercorns at the bottom of the container. Then put half of the cucumbers in the pan. Cover them with 3-5 currant leaves, 2-3 garlic cloves, a few black peppercorns and half of the remaining dill. Put the remaining cucumbers, also covering them with 2-3 garlic cloves, 3-5 currant leaves, a few black peppercorns and the remaining dill. Mix mineral water with salt. Mix well and fill the pot with cucumbers. Mineral water contributes to the rapid pickling of cucumbers. Cover with a small plate so that none of the cucumbers float up. And tomorrow everything will be ready.

Recipe 2. Five-minute recipe (Spicy)

• Cucumbers - 1 kilogram,
• garlic - 2 cloves,
• salt - one tbsp. l. (with a slide),
• black pepper,
• Red pepper,
• dill - 3 sprigs.

Cooking:
Wash cucumbers with a brush first, as the peel absorbs too many toxins and dirt. Trim on one side and the other. Cut into four pieces. We put it in a bag, so the cucumbers are pickled faster. Then chop the garlic into small pieces and chop the dill. We put it in a package. Add red and black pepper to taste, it all depends on how much you like spicy. I put 1 tbsp. l. (with a slide) salt.
We tie the package. The main thing is that the package is free so that the cucumbers can be shaken. Shake and leave for ten minutes.

Recipe 3. Recipe for salted cucumbers with bay leaf

• Cucumbers-0.5 kg,
• dill,
• garlic - 3-4 cloves,
• bay leaves - 2-3 pieces,
• salt-2 tsp,
• sugar-2 tsp,
• hot water - 1 cup.

Cooking:
We cut the cucumbers into four parts, send them to the container. Finely chop the dill, send it to a container with cucumbers. Dip the bay leaves in a cup of hot water (for one minute). Cut the garlic, add along with the bay leaf to a container with cucumbers. Salt, sugar. Mix and put in a bag (without holes). We tie and leave for an hour, while shaking the bag every 20 minutes.

Recipe 4. Recipe for crispy salted cucumbers

• Cucumbers - 2 kg,
• dill,
• garlic - 1 head,
• 2 tbsp salt (no slide).

Cooking:
Soak cucumbers in water for 1-2 hours (preferably cold). Coarsely chop the dill and garlic, pour into a container with cucumbers. Salt, cover the container with a lid and mix well. Leave for a day on the table.

Recipe 5. Lightly salted instant cucumbers

• Cucumbers - 2 kg,
• 1 head of garlic
• horseradish leaves - 5-6 pcs.,
• cherry leaves - 5-6 pcs.,
• dill,
• salt - 2-3 tbsp. l.,
• mineral water (highly carbonated) - 1.5 l,
• black peppercorns.

Cooking:
Cut the leaves of horseradish, cherries and dill. Divide into three equal parts. Add the third part to the bottom of a three-liter jar. Add 6-7 cloves of garlic. Place half of the cucumbers vertically in the jar. Add 2-3 tbsp. l of salt and fill with mineral water. Top with a piece of horseradish leaves, cherries and dill. Put the remaining cucumbers and cover the remaining herbs. Add 1 tbsp. l salt. Fill with mineral water. Cover with a lid. We put for a day in a dark and cool place, but not in the refrigerator.

Recipe 6. Lightly salted crispy cucumbers

• Cucumbers-2 kg,
• horseradish root - 4 pcs. medium size,
• garlic - 7 cloves,
• currant leaves - 15 pcs,
• dill - 3 sprigs.

• Water (for a three-liter bottle) - 1.5 liters,
• salt-2 tbsp. l. with a hill.

Boil water and pour 2 tbsp. l. salt and mix well.

In a pre-prepared jar, put currant leaves, dill and half of finely chopped horseradish. Add 3-4 garlic cloves. We tightly adjust the cucumbers in a jar, add the remaining garlic and horseradish root. Pour the marinade into a jar and cover with a nylon lid. After 24 hours at room temperature, you'll be done.

Recipe 7. Salted cucumbers for the winter

• Cucumbers - 1.5 kg,
• cherry leaves - 3-4 pcs.,
• currant leaves - 4-5 pcs.,
• horseradish - 2 roots,
• garlic - 2-3 heads,
• dill - 3-4 umbrellas,
• celery - 2 branches,
• black peppercorns - 6-7 pcs.

Soak cucumbers in cold water for several hours. After soaking, cut the cucumbers on both sides. We clean horseradish and garlic. We put half the cherry leaves, currant leaves, half celery, half dill, garlic and horseradish and 6-7 black peppercorns on the bottom of the jar. Place half of the cucumbers in a jar. Add all the remaining greens on top of the cucumbers. Put the remaining cucumbers in a jar. Fill with brine. Cover with a lid. Cucumbers are salted for two days.

Recipe 8. Lightly salted crispy instant cucumbers

• Cucumbers - 1 kg,
• currant leaves,
• dill (fresh or old umbrella)
• garlic - 2-3 cloves,
• cherry leaves,
• horseradish leaves.

Boil water, dissolve salt in it and cool, or take cold boiled water and immediately dissolve.
Cooking:
Wash the greens well. Leave the cucumbers in cold water for a couple of hours. to make them crispier. We put half of the greens on the bottom of the pan, the leaves can be taken even with twigs. We chop the garlic there. We put cucumbers, pre-cut on both sides (so that they can quickly become lightly salted, besides, it is believed that the tips have the most nitrates). For pickling, cucumbers must be placed vertically, so they will become lightly salted better and faster. It is better to take cucumbers of the same size, so they will be salted at the same time. Pour the cucumbers with brine, it is better to strain the brine, as small pebbles are sometimes found in salt. If there is not enough liquid, just dilute more. We cover the cucumbers on top with the remaining greens. From above we pick the cucumbers with a clean towel and leave until the evening, on the table. In the evening, cover with a lid and refrigerate. And remember, the smaller the cucumbers, the faster they pickle. For example, if you take cucumbers 10 cm in size, they will be ready within a day. Who loves very lightly salted cucumbers, for that it will be perfect. If you want the cucumbers to be more salty, it may be better if they stand a little longer. As you eat lightly salted cucumbers, you can put fresh ones in this brine, you won’t be able to use the brine endlessly, but you can for up to two weeks. Then it will be necessary to make fresh. Cucumbers should be stored in the refrigerator and not overexposed, otherwise they will turn from lightly salted into very salty.

Recipe 9. Quick salted crispy cucumbers

Ingredients (recipe for a three-liter jar):

• Cucumbers - 2 kg,
• cherry leaves (you can currants) - 5-6 pcs.,
• bay leaves - 3-4 pcs.,
• garlic (preferably young) - 1 head,
• black peppercorns - 6-7 pcs.,
• black hot pepper - 2 pcs.,
• horseradish leaves - 2 pcs.,
• salt - 2 tbsp. l. (with slide)
• mineral water (highly carbonated) - 1.5 liters.

For 1.5 liters of mineral water, put 2 tbsp. l. salt, always with a slide. Mix well.

To begin with, prepare the cucumbers, cut them on both sides and CUT (do not cut) in the middle. We put either cherry leaves or currant leaves on the bottom of the jar. We put 3-4 bay leaves. Coarsely chop the garlic, add to the jar. We add black hot pepper, for those people who have stomach problems or small children, this is not recommended. Add black peppercorns 6-7 pcs. We also put one sheet of horseradish on the bottom (the second will be on top), coarsely chopped dill. Lay out the cucumbers tightly. On top put a sheet of horseradish, dill. Pour mineral water with salt. Cover with cheesecloth and leave at room temperature overnight. After that, they can be eaten, but it is advisable to cover with a nylon lid and refrigerate.

How wrong we are, sincerely believing that only in Russia cucumbers could appear! In fact, this ancient vegetable crop appeared in India more than six thousand years ago. But what you can’t take away from us the right of primacy is lightly salted cucumbers. This is indeed a primordial Russian dish, the hallmark of which is the shortest salting time. There is no such person who does not like salted cucumbers. Cucumber salted is not only extremely appetizing, but also healthy. It is recommended as a stress reliever, helping with edema, atherosclerosis, high blood pressure. Salted cucumbers contain zinc, which has a good effect on male potency. And cucumber pickle is able to relieve spasms and convulsions.

As for nutrition, experts say that such cucumbers go well with meat products.

And now about the main thing. How to make lightly salted cucumbers so that, as the old people say, “the mouth rejoices”? There are classic recipes that even a novice hostess will instantly master. And there are quite complex ones that will have to be thoroughly worked on.

1. Let's start with the classics ”and prepare lightly salted instant cucumbers. To do this, we need to take two kilograms of well-washed cucumbers with cut ends, fill them with cold water so that the cucumbers are necessarily crispy. After 5-6 hours, put the spices (1/2 pod of red pepper, a few cloves of garlic, sprigs of dill and parsley) on the bottom of the prepared container (pot, jar, basin, small barrel). Carefully place cucumbers on this fragrant half. Next, we make a brine at the rate of two tablespoons of salt per liter of water, and pour cucumbers. You can give the brine an original flavor if you add dry mustard to it. But this is an amateur.

   This method has two options - cold and hot. If you pour cucumbers with cold brine, then little salt will be ready in three days, if hot - you can feast on cucumbers in a day.

   From above we cover the container with horseradish leaves - they will give the cucumbers crispy properties.

   The same recipe can be transformed due to the fact that the housewives put different herbs and spices between the rows of cucumbers. Many people prefer to put a lot of dill or its umbrellas and a dozen leaves of currant, raspberry, cherry, oak when salting. Experiment and choose the method that suits you best.
   

2. Express cooking. This method is very popular among housewives. Firstly, it is easy to perform, and secondly, it helps a lot when guests are on the doorstep, and you want to treat them with something and surprise them. So, here is the recipe for how to make lightly salted cucumbers in a bag.

   Its peculiarity is that when salting, you can focus on your own tastes: love spicy dishes - put horseradish, allspice, currant leaves, cherries; prefer to enjoy the natural aroma of cucumbers - use a minimum amount of spices.

   You must cook two kilograms of cucumbers, two tbsp. tablespoons of salt (without a slide), a head of garlic, dill. Wash the cucumbers thoroughly, cut off the tips on both sides and place in a plastic bag. Then sprinkle with salt and mix well. Finely chop the garlic and dill, add to the cucumbers and shake the bag well.

   All! After three hours, you can take a sample and call household members or guests to the table.

   And you can make salted cucumbers in a bag in a slightly different way. Cut fresh cucumbers into small slices and place in a deep bowl. Add chopped garlic and dill to it. Now sprinkle with salt and mix with your hands so that the mass is even. Put the cucumbers in a tight plastic bag, squeeze the air out of it and tie it up. It takes only an hour for cucumbers to become lightly salted and take their rightful place on the table.

   The third express recipe is for the most impatient. Cut cucumbers into circles, mix with garlic cloves passed through a press, sprinkle with salt and sugar, add chopped dill. All this is thoroughly mixed, put in a jar and shake for a few minutes. Salted cucumbers are ready. You can taste it right away, and preferably in ten minutes.

   Of course, these cucumbers look more like a salad, but that doesn’t make them any less tasty. Moreover, the workpiece is perfectly stored in the refrigerator. And most importantly, it is not necessary to do it in the summer. You can pamper yourself with little salt even in winter, using long cucumbers so unloved by many.
   

3. Lightly salted cucumbers are, of course, our Russian dish. But they love it and know how to do it in many countries of the world. Here are just two recipes for "overseas" pickles.

   This is how they do it in the Czech Republic. The ingredients are prepared: cucumbers (2 kg), white bread (200 g), coarse salt (75 g, i.e. 4 tablespoons), garlic (1/2 head), dill, one and a half liters of water. Cucumbers are washed, in a vertical position they are tightly placed in a jar, bread is also placed there. Bring water to a boil, dissolve salt in it, add chopped dill, chopped garlic, a few leaves of black currant. Pour hot brine into a jar of cucumbers and bread. Press down on top with some kind of oppression.

   Three days will pass - and fragrant, tasty lightly salted cucumbers are ready!

   Poland also has its own recipe for salted cucumbers. Based on one and a half kilograms of cucumbers, several cloves of garlic, cherry leaves, black currants, black peppercorns, clove buds and one bay leaf are required.

   We fill the pan with cold water, put lavrushka, cloves, pepper and salt there. We put the pan on the fire and wait until the water boils. After 2 - 3 minutes, the brine must be filtered. Check: the brine should be two liters.

   Pour the pickled cucumbers in a jar with brine and leave at room temperature. If the brine was used hot, the cucumbers will be ready the next day. With cold brine, salted cucumbers will acquire the desired taste and aroma in three days.

Useful tips for cooking lightly salted cucumbers

• When pickling cucumbers, do not use aluminum utensils, as its walls oxidize and release harmful substances.
  
• Cucumbers are best harvested in the morning, when they have not yet been touched by the sun's rays. Such cucumbers will definitely crunch.
  
• If you buy from the market, try to choose cucumbers of the same size, with a thin pimply skin. The brine is well absorbed through the pimples, the taste and aroma are better transmitted.
  
• For a real "crunch" you need to add horseradish and oak leaves to the brine. Horseradish root will give a noticeable bitterness.
  
• Before starting the pickling process, soak the cucumbers in cold water for 5 to 6 hours. This will have a good effect on their taste.
  
• Strictly observe the norms of spices indicated in the recipes. And coarse salt is suitable.
  
• After salting, put the container with cucumbers in a dark place, otherwise the light will slow down the necessary processes.
  
• Many housewives prefer not to cut, but to tear greens for pickling with their hands. It is believed that with this method, the aroma of herbs will be felt more in the brine.
  

Salted cucumbers are honored in many parts of Russia. For example, in the ancient city of Suzdal, Cucumber Day is even celebrated annually, which brings together thousands of people from different regions. The highlight of the holiday is the opportunity to crunch on the famous Suzdal salted cucumber.