Lightly salted cucumbers are the most delicious instant recipes. Lightly salted cucumbers: a recipe for cooking in cold water

What is important when low-salt

It is advisable to take cucumbers for lightly salted cucumbers for one container of the same size so that they are salted evenly. But why low-salting is usually popular, that it corrects the unsightliness of some cucumbers pickled in brine - they are incredibly tasty.

It is advisable to soak cucumbers for 2-3 hours in clean water, if they are not just plucked from the garden. In the process of soaking, the cucumbers will become more elastic and crispy.
You can cook cucumbers in a jar, but lightly salted cucumbers are best cooked in an enamel pan. So it will be more convenient to take them out for use.

How long do cucumbers take a little salt:

• in hot brine, cucumbers will be ready in a day,
• cold after 2-3 days (depending on size).

Salt should be taken large stone. Salt "Extra" makes cucumbers soft, not crispy.

Proportions for any brine:

• take 2 tablespoons without top per 1 liter of water!

For cold brine, the water must be boiled, put the required amount of salt into it and then cool. You can put a little lemon zest, this will give the cucumbers a pleasant taste.

Recipe number 1 (hot way)

Ingredients:

1. cucumbers - 2 kg,
2. dill - 2-3 umbrellas,
3. garlic 2-3 cloves,
4. hot pepper - a small pod,
5. allspice peas 5-6 pieces,
6. coriander (for an amateur) a few peas,
7. currant and cherry leaves.

1. Trim cucumbers on both sides. This time I took exactly the most different ones for salting. Especially not picking up, but a lot.

2. Garlic must be peeled and the leaves thoroughly washed. Hot pepper dried from last summer.

3. Put herbs and spices in a salting container (enamelled pan or bottle).

4. Place the cucumbers tightly on top.

5. Pour cucumbers with hot pickle. The brine must be prepared in advance: boil 1.5 liters of water and add 3 tablespoons of coarse salt. If suddenly this brine is not enough for you, you need to prepare an additional one from the same proportion.

Cucumbers are ready in 1 day, but after 2 they will be even tastier. Although I eat them after 5-6 hours.

allspice peas - 5 pcs,

sugar - 1 teaspoon per 1 liter of water,

dill,

garlic - 2 cloves,

Bay leaf,

cherry and currant leaves,

chilli pepper - small piece

How is this method different from the previous one? The fact that cucumbers are poured with cooled brine. With this method, the cucumbers will be ready 1 day later, but they will be plumper and more crispy !!!

• Trim cucumbers on both sides
• Boil water, dissolve salt and sugar. Let the brine cool down to room temperature!
• Put herbs and spices on the bottom of the pan. Garlic is best crushed with a garlic press.
• Put in the cucumbers. On top, you can put another umbrella of dill.
• Pour in the brine and press down with a yoke on top. If the cucumbers are salted in a saucepan, then it is enough to put a plate on top.

Recipe number 3 (crunchy cucumbers)

Ingredients:

1. cucumbers 2 kg,
2. salt - 2 tablespoons per 1 liter of water,
3. fresh dill 1 bunch,
4. garlic 1 small head.

• Trim the ends of the cucumbers on both sides.
• Place half of the dill and garlic in the bottom of the pot. You can not peel the garlic, but cut it in half across the head
• Lay the cucumbers on top and pour over the cooled brine
• Put the second half of the dill on top and press down with a plate.
• After 2-3 days, cucumbers are ready.

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.

It is impossible to imagine a summer table without such an amazing, but simple snack as lightly salted cucumbers. Now the season of these vegetables has begun, which means that it's time to talk about recipes, how to make salted cucumbers at home. We assure you that every housewife, having familiarized herself with the options for pickling cucumbers presented by us, will be able to prepare a crispy and savory snack the first time.

Before proceeding to the description of detailed recipes, we will focus on highlighting the main rules that are recommended to be followed during the preparation of lightly salted cucumbers.

These rules are simple - nothing complicated and supernatural will need to be done:

1. Choose cucumbers of the correct shape and length. They should be small and thin-skinned, pimply and strong. If the fruits have already turned yellow, then they are not suitable for cooking. Make sure that all cucumbers are approximately the same shape (this is important so that the vegetables are salted evenly).
2. Use only quality water that you are sure of. Cucumbers will absorb it, so it is very important that the water is clean, filtered. You can even use carbonated mineral water for a crunchy snack.
3. Containers in which it is necessary to pickle cucumbers must be made of ceramic or glass. You can also use enamel pots. If you use other dishes, then the cucumbers will lose their pleasant crunch.
4. Cucumbers should be soaked in water for no more and no less than 4 hours. Timing is essential if you want your snack to be crunchy.
5. Use only coarse rock salt for pickling cucumbers. No other will do if you want to cook lightly salted cucumbers.
6. Be sure to add to the marinade for salted cucumbers:

• dill
• currant and bay leaves
• a few cloves of garlic
• black peppercorns

1. If you cook lightly salted cucumbers in hot brine, then in a day the appetizer will be ready. If you use cold brine, then it will take at least three days for the cucumbers to be ready.
2. So that salted cucumbers do not turn into salty ones, you need to constantly put them in the refrigerator and throw fresh cucumbers into the brine.

How to quickly make lightly salted cucumbers: a recipe

We offer you to consider some interesting recipes for making lightly salted cucumbers. In each version presented by us, secret ingredients will be involved that give cucumbers a spicy taste and unusual aroma.

Sometimes there is simply not enough time to spend a long time preparing or preparing fresh snacks for the table. Fortunately, there is a great way how to make lightly salted cucumbers in 15 minutes:

1. Wash 2 kg of fresh cucumbers, cut off their tails on all sides, and then soak them in water so that it completely covers the fruits (if there is no time at all, you can not soak the cucumbers - just rinse them thoroughly in clean water).
2. Prepare pickle marinade:

• take 10 black peppercorns, mix them with 1 teaspoon of sugar and 2 tablespoons of salt - crush everything with a mortar to a homogeneous grits;
• remove the zest from 2 lemons and add it to the pepper-salt grits;
• separately squeeze the juice from these two lemons (if there is pulp in the juice, it's okay);
• chop a bunch of dill finely.

1. Cut each cucumber across and tap it with a mortar to crack it.
2. Lubricate each cucumber with the prepared spice and lemon juice, and then place all the fruits in a container and put a press on them for 15 minutes. After that, the appetizer can already be served at the table.

How to make lightly salted cucumbers in a saucepan?

We present you the easiest recipe how to make salted cucumbers in cold water in an enamel pot:

1. Soak 5 kg of cucumbers in cold water for 2 hours.
2. Finely chop 10 dill sprigs and 15 horseradish leaves (another 15 horseradish leaves should be left whole).
3. Place a few leaves of horseradish, dill, currant leaves, a few peas of red and allspice on the bottom of an enameled pan, and then lay out a layer of cucumbers. Lay the fruit in layers to the top of the pan.
4. Pour cucumbers with 3 liters of water, dissolving 2 tablespoons of rock salt in it.
5. Press down the cucumbers with something heavy, and then put them in the refrigerator for 2 days.

How to make salted cucumbers in a jar?

If you're looking for a way how to make quick salted cucumbers in brine, cook them in a glass jar according to this recipe:

1. At the bottom of a glass jar, put a few sprigs of dill and 5 garlic cloves chopped with a knife
2. Fill jar with cucumbers, top with dill and garlic, and 3 tablespoons of salt
3. Fill the jar with boiled water and close it with a regular nylon lid
4. After the cucumbers have cooled, send them to the refrigerator for a day, and then serve

How to make salted cucumbers in a bag?

There is another very interesting way, how to make delicious salted cucumbers. To do this, you need to use only a plastic bag. What do we have to do:

1. Wash 1 kg of fresh cucumbers, cut off their tails and pierce them along the entire length with a fork.
2. Soak cucumbers in cold water for 2 hours.
3. Grind a bunch of dill and a head of garlic (garlic can be squeezed through a special crusher).
4. Wipe dry each cucumber, place them in a plastic bag. Put dill, garlic, allspice and red peppercorns there, as well as 1 teaspoon of sugar and 1 tablespoon of salt (some also add cumin).
5. Grind everything in the bag so that the cucumbers are saturated with the aromas of spices, and then send them to the refrigerator for a day.

How to make lightly salted cucumbers crunchy?

1. With the addition of green apples to the brine:

• First, the brine is boiled: in 1 liter of water you need to dissolve 2 tablespoons of salt and add a few bay leaves.
• Prepare 1 kg of cucumbers - wash them, cut off their tails.
• Peel a few cloves of garlic.
• Cut 2 green apples into 4 pieces.
• Put dill, 3 cherry and currant leaves, 1 horseradish leaf, red and allspice peas, one apple, divided into parts, on the bottom of a dry enameled pan. On top of all this, cucumbers and another apple are laid out.
• Cucumbers are poured with brine, and then pressed down with a press (for this you can use a regular plate).
• After the brine has completely cooled, send the cucumbers in the refrigerator for 12 hours.

1. Based on mineral water:

• Wash 1 kg of green cucumbers, cut off their tails and put, for example, in a jar in which dill must first be placed.
• Dill, a few cloves of garlic and 2 tablespoons of salt are also placed on top of the cucumbers.
• Everything is poured with 1 liter of highly carbonated mineral water, after which the jar of cucumbers is put in the refrigerator for 15 hours.

The first attempts to pickle cucumbers were made in the ancient world in Mesopotamia and India, where people learned to grow this crop. The Romans intercepted the recipe from them, but diversified it by adding vinegar to the cucumbers. According to historical sources, Julius Caesar, Elizabeth I, and Napoleon Bonaparte liked to eat lightly salted cucumbers.

In Russia, cucumbers began to pickle only under the influence of Byzantine culture. They used oak barrels as containers for salting. By the way, in some villages this tradition is still preserved.

You can also try pickling cucumbers in a barrel. Take any recipe that we have described to you and prepare an appetizer. After all, there is nothing special in the preparation of lightly salted cucumbers. Everything is quite simple, if you follow the proportions and strictly follow the recipe. This is very important, because, otherwise, lightly salted cucumbers will become salty, and you will get a completely different dish.

We wish all our readers that in your kitchen it always turns out to cook amazing dishes that not only your household, but also guests invited to your home would be delighted with.

Video: "How to make salted cucumbers?"

Usually, the classic recipe for lightly salted cucumbers involves the time for pickling them for at least 3 to 4 days. It is during this period that they are sufficiently saturated with salt and spices, becoming tasty and crispy. But if there is absolutely no desire to wait so long, try making quick lightly salted cucumbers according to our proven recipes!

Recipe #1

Quick salted cucumbers with rye bread

The highlight of this recipe is a slice of rye bread, which is added to the brine. Bread significantly speeds up the fermentation process, gives the cucumbers a pleasant sourness and an appetizing peculiar aroma.

Before salting, it is recommended to lower the cucumbers for several hours in cold (and preferably ice) water. Having been saturated with moisture, the fruits will become elastic and crispy. For the marinade, you can use spices to your taste and desire. It can be leaves of currant, walnut, horseradish, cherry. Moreover, plants not only add flavor to cucumbers, but also help them retain their crunchiness. Dill is suitable both fresh and dried. But salt is recommended to take only large stone. Small "Extra", sea and iodized salt are not suitable for pickling - cucumbers will become soft and not tasty.

Ingredients:

• Fresh cucumbers 700 - 800 g,
• Water - 1 l,
• Salt - 2 tablespoons,
• Sugar - 1 tbsp.,
• Rye bread 1-2 slices,
• Dill 4 - 5 sprigs,
• Coriander,
• Black pepper.

Cooking method:

Take any glass container. It can be a jar, a puddle, a deep bowl or. Put spices and pre-washed greens on the bottom.


To make lightly salted cucumbers pickle faster, cut off the ends on both sides. Pack the green fruits tightly into the spice bowl.


Place a few sprigs of dill and bread wrapped in gauze on top of the cucumbers.

Boil the brine for salted cucumbers. Pour a liter of water into the pan, add salt and sugar. Bring the liquid to a boil, then pour the cucumbers with this brine.


Press the cucumbers on top with something heavy. For example, place a lid that is smaller than the saucepan itself and place a jar of water on top of it.


Leave the cucumbers to marinate for a day at room temperature. The next day, the fruits will be delicious. Remove the bread from the brine, and send the container with cucumbers to the refrigerator to stop the fermentation process. If the cucumbers do not seem sour enough to you, then you can leave them for another knock in a warm place for further souring.


Quick salted cucumbers keep in the refrigerator for about 14 days.

Recipe number 2

Hello everyone from my mom, she sent us a simple

A quick recipe for crispy lightly salted cucumbers

according to this recipe, cucumbers can be cooked even in winter.

For the recipe for pickling lightly salted cucumbers, we need only the ingredients listed in the list.

We do not use any peppercorns, parsley. With them, salted cucumbers are soft.

Lightly salted cucumbers can be cooked in cold and hot brine, without water at all and in their own juice.

What cucumbers are suitable for quick pickling?

The best salted cucumbers are obtained if you choose the same size, small (but not gherkins).

It is also acceptable to take large cucumbers, but it is important to pick up greens of the same size - not so much for beauty, but so that they are equally evenly salted.

Why do you need to cut off the tips of cucumbers?

Cucumbers with cut ends dry out faster, and it also helps get rid of the nitrates that your cucumbers probably have and tend to accumulate in the tips.

How to make pickles crunchy?

In order for cucumbers to be crispy, it is necessary
1. pick up cucumbers of pickling varieties;
2. before salting, pour them for at least 2-4 hours with clean (preferably well) water, change the water periodically;
3. be sure to put horseradish or oak leaves.

What is the best way to place cucumbers in a jar?

It is better to place cucumbers in a jar vertically - this will allow them to pickle better.

The classic recipe offered here can be diversified in various ways. Some housewives, for example, use mineral water in the recipe instead of pure water, and some even use alcohol in the recipe. But it is not necessary to rush to extremes, you can find a simple good recipe for delicious homemade cucumber preparations at the Vienna Dacha.

Classic pickled cucumber recipe

Ingredients:

1.5kg cucumbers
1l of water
2 tbsp. spoons of salt
1 st. spoons of sugar
1 head of garlic
allspice peas
hot pepper - optional
greens (dill umbrellas, blackcurrant leaves, cherry leaves, horseradish leaves).

Cooking

Wash the cucumbers and pour cold clean (spring, well or purified) water for 2-4 hours, change the water periodically.
To speed up pickling after soaking, you can cut off the tips of the cucumbers.
At the bottom of the dishes (enamelled, ceramic or glass), lay out a part of the greens and garlic with pepper, then lay the cucumbers in layers, shifting them with greens with garlic and pepper, cover with horseradish leaves.

Brine
for 1 liter of water,
2 tbsp. spoons of salt and
1 st. a spoonful of sugar.
Bring to a boil and pour the cucumbers with hot brine (cover completely).

Salted cucumbers with apples

1kg cucumbers
2 tbsp. spoons of salt
2 green sweet and sour apples,
2 cloves of garlic
1 bay leaf,
black peppercorns,
a large bunch of dill with umbrellas,
3-4 leaves of black currant,
3-4 cherry leaves
1 sheet of horseradish.

Bring the brine to a boil and pour over the cucumbers (cover completely).

Cool to room temperature, then refrigerate to prevent fermentation.
Salted cucumbers will be ready in a day.

spicy cucumbers

1 kg small cucumbers
1l of water
6 tbsp coarse salt
4-5 garlic cloves,
1/2 hot pepper,
a large bunch of dill.

The cooking process is similar to the classic method.

Salted cucumbers with tarragon

For a 3 liter jar
2 kg cucumbers
1.5 liters of water
75g salt
10g tarragon (tarragon),
20g dill umbrellas,
8-10 garlic cloves,
20g blackcurrant leaves,
20g horseradish leaves
20g cherry leaves.

Prepare a brine of salt and water, bring to a boil, pour over the prepared cucumbers, cool at room temperature, then put in the refrigerator. Cucumbers are ready in a day.

Pickled cucumbers in cold brine

Ingredients

Strong cucumbers of the same size
garlic cloves
dill umbrellas
currant, cherry, horseradish leaves
black and allspice peas
Bay leaf

Brine
per 1 liter of clean water (spring, well or purified)
2 tbsp. tablespoons salt (not iodized)

Capacity 1-5l (enamelled, ceramic, glass) layer-by-layer fill with cucumbers (you can cut off the tips), shifting each layer with spices and herbs.

Prepare the brine: stir the salt in water until completely dissolved, do not boil.

Pour over the cucumbers so that the water covers them completely. Keep at room temperature for several hours, then put in the refrigerator or cold cellar to prevent the fermentation process. Cucumbers are ready in 2-3 days

Dry method of cooking lightly salted cucumbers

Ingredients:

1kg small cucumbers
1 st. a spoonful of salt
3-4 garlic cloves
several sprigs of dill, cherries, black currants, horseradish
plastic bag or jar with a screw cap.

Cooking
Wash the cucumbers, cut off the tips (can be cut into pieces).
Dill and finely chop and grind with salt in a mortar.
Put everything in a plastic bag, tie the bag.
Shake well so that the cucumbers in the bag are rubbed against each other.
Then cool the package with cucumbers.
During the next 4 hours, shake the bag very intensively and cool it periodically.

After 4 hours (cut - earlier) cucumbers are ready. They retain a juicy green color and acquire an unusual aroma.

By the same principle, you can pickle cucumbers along with young zucchini

Salted cucumbers with zucchini (without water)

1kg cucumbers
1kg young zucchini
3 art. spoons of salt
1 teaspoon sugar
3 cherry leaves
4-6 blackcurrant leaves
2 sheets of horseradish
1 bunch of dill with umbrellas
3-5 cloves of garlic.

Cooking:
Wash the cucumbers, cut off the ends. Clean the zucchini, cut into slices. mince dill and garlic.
Put cucumbers, zucchini and all seasonings in a container and shake well. Leave for 1 hour warm, then put in the refrigerator for 2-3 hours, shaking occasionally for uniform salting.

Lightly salted cucumbers can be made unique by combining a variety of spicy plants in the recipe. By adding, for example, tarragon, celery, basil, oak leaves, cherries, currants, parsley, (), thyme, cilantro to cucumbers, you can find your own unique recipe and give a specific taste that is unique to your cucumbers.