Lightly salted cucumbers are a super appetizer. I want to offer the fastest recipes for preparing crispy cucumbers with a breathtaking smell of dill and garlic, with a hint of pepper and mustard.
They are not prepared for future use and are eaten very quickly. No matter how much I try, they are all different. Each housewife has her own tricks. In each recipe, if desired, you can change the set of spices, add what you have on hand. The most important thing is that their volume is no more than 7% of the weight of the cucumbers.
They are prepared in pans, jars of various capacities, and bags. They are filled with cold or hot brine, and in some recipes they are prepared without it at all. Recently, quick, almost instant cooking options have become very popular. So, perhaps, I’ll start with them.
Quick recipe for lightly salted cucumbers in a bag
I would call this recipe not just quick, but instant. Lightly salted cucumbers can be eaten immediately after cooking. There is no need to prepare brine and containers here. Cucumbers in a bag are prepared very simply and quickly.
Ingredients:
- cucumbers - 1 kg
- garlic - 4 cloves
- soft dill stems and umbrellas - 50 gr.
- green hot pepper - to taste
- green cilantro - 20 gr.
- salt - 1 tbsp. l.
- sugar - 1 tsp.
- black peppercorns - 5-8 peas
- sesame oil - 1 tbsp. l.
Preparation:
Cucumbers themselves do not have a pronounced taste or smell. To make them aromatic, they need to be imbued with the aromas of spices.
We wash the cucumbers, dry them, and sort them by size. We try to take the same size, so they are salted evenly, and the aesthetic appearance of the food plays an important role. They should also be pimply, with dense flesh and without voids inside. Cut off the ends of the cucumbers and cut them lengthwise into four pieces.
Young garlic, divided into cloves. Crush them with the flat side of a knife, sprinkle a little salt and chop them finely.
Chop the dill. It is better to take soft stems, they contain more juice. Also sprinkle a little salt and chop finely. The juice and aroma of dill are instantly released.
Crush black peppercorns in a mortar. And you will immediately feel its fresh aroma.
That’s okay, now we’ll add the smell of cilantro and hot green pepper. We take these two ingredients in small quantities and chop them finely.
Can you imagine what an amazing smell it is in the kitchen! And now we will transfer this whole bouquet of tastes and aromas to cucumbers.
Now we take a thick plastic bag and put all our aromatic mixture and chopped cucumbers into it. Add salt, sugar and sesame oil.
All! There is very little left. Slice black bread, pour cold vodka.
We tie the bag, mix all the contents and shake vigorously.
Place on a plate and serve. The smell, aroma and taste are simply impossible to describe in words! Bon appetit and drinking!
Recipe for quick cooking of lightly salted cucumbers in a saucepan
Ingredients:
- cucumbers - 2.5 kg
- garlic - 10 gr.
- soft dill stems and umbrellas - 100 gr.
- black currant leaves - 10 gr.
- horseradish root - 15 gr.
- tarragon - 15 gr.
- coriander leaves, basil - 10 gr.
- red hot pepper - 1 pod
- water - 4 l
- salt - 200 gr
- sugar - 100 gr
Preparation:
We collect cucumbers and sort them by quality and size. We choose ones with delicate skin with pimples and small black thorns. Wash thoroughly in two or three waters.
It is best to pickle cucumbers on the day of collection. Pre-soak them in cold water for 3-4 hours
We also wash the greens thoroughly. We use dill umbrellas and cut the stems into pieces.
Take the leaves and root of horseradish. We clean the root and cut it into small pieces, you can trim it.
Place the whole red chilli pepper, remove the seeds.
We clean the young garlic and divide it into cloves. There is no need to peel the peel, it is still young and tender. Crush the teeth with the flat side of the knife.
You can also add black currant or cherry leaves, oak leaves, celery greens, tarragon, coriander and other spicy plants.
Divide the entire spice mixture into three parts.
Take a clean 5-liter enamel pan and put the first layer of prepared greens on the bottom.
We cut off the ends of the cucumbers and place them in a mound in a pan, then add a second layer of spices, top it with cucumbers and cover with the rest of the greens.
To speed up the fermentation process, the ends of the cucumbers are cut off or scalded with boiling water.
To prepare the brine, take 50 grams of salt, 25 grams of sugar per 1 liter of water. Boil water, dissolve the ingredients, add spices. Boil for 3-5 minutes, turn off and cool.
Pour in the cucumbers, place a flat plate on top and place a weight on it so that everything is immersed in the liquid.
Cover the pan with a thick cloth and keep at room temperature for 12 hours. After complete cooling, place the pan in the refrigerator and cool the cucumbers. And you can serve it on the table.
Classic recipe for lightly salted cucumbers for a 3-liter jar
Ingredients:
- fresh cucumbers - how many will go in
- garlic - 4 cloves
- soft stems and umbrellas of dill - 50 gr.
- salt - 60 gr.
- sugar - 30 gr.
- horseradish and black currant leaves - 50 gr.
Preparation:
The classic set of ingredients for a 3-liter jar requires the presence of dill and garlic. And to enhance the taste and aroma, you can add basil, savory, cherry or blackcurrant leaves, celery and parsley leaves, coriander. For more crunch - oak leaves and horseradish root. Spicy lovers can add red hot pepper.
Wash freshly picked cucumbers well and trim off the ends. If they were collected a day or two before processing, then they should be soaked in clean cold water for 3-6 hours. This way they will be saturated with water and restore freshness.
Place dill and garlic in three-liter jars. We try to choose cucumbers of the same size, so they are better salted, and fill the jar. In this case, the method of laying does not matter much, we just try to fit them in the jar more tightly.
Prepare a 6-8 percent salt solution. Pour the cucumbers into a jar, cover the neck with a thick cloth, and leave to ferment overnight.
It should be noted that depending on the size of the cucumbers and the way they are laid, the amount of brine may be different.
In the morning we put the jar in the refrigerator to cool, and by lunchtime the lightly salted crispy cucumbers prepared according to the classic recipe are ready. Bon appetit!
Crispy cucumbers - recipe in hot brine
This is the recipe I like to cook the most. The cucumbers are ready in a day and if stored in the refrigerator, you can eat them for a whole week.
The entire cooking process is similar to the recipe for quick cooking lightly salted cucumbers in a saucepan. We looked at it above.
We will just pour hot brine over the cucumbers. Then leave at room temperature overnight. In the morning we put it in the refrigerator to cool. And by lunchtime you can serve them on the table. And to make them crispy, don’t forget to soak them, chop the horseradish root, and add oak leaves.
In this video you can see with your own eyes how to do this.
Preparations continue, see you next time. In the comments you can share your interesting recipes and wishes.
The harvesting season is in full swing. It's time to talk about how to cook lightly salted cucumbers.
Lightly salted cucumbers are the most popular summer snack. They are great served with boiled potatoes, kebabs, fried chicken, and also used as an ingredient for salads, or just crunched for pleasure.
Dry-salted cucumbers also taste great. They delight with crunch and aroma. And they require less effort and time.
Selection of cucumbers for quick pickling
It is better to take cucumbers of the same size so that they are salted evenly. Don't select too large. The smaller the cucumber, the faster it will cook.
Dense, with thin skin. They will withstand salt load better and will be harder.
Pimply. What will become an indicator of pickling qualities.
We also need a package. Check that it is intact and strong. It's better to prepare a couple of bags, just in case.
Lightly salted cucumbers with garlic and dill in a bag. Quick salting recipe in 5 minutes
Compound:
1 long cucumber or 4-5 small ones
6 cloves garlic
Salt to taste
1/2 lemon
Fresh dill
Preparation:
Wash the cucumbers and cut off the stems on both sides.
Cut into pieces about 5 cm long and then into 4 pieces.
Crush the garlic. Sprinkle with salt. Squeeze the lemon.
Finely chop the dill.
Place all prepared ingredients in a bag. Release the air from the bag, tie it and start shaking. We need to not just shake, but try to ensure that our cucumber sticks are enveloped in the resulting juice.
Shake it for 5 minutes until all the ingredients are distributed evenly among the cucumbers.
Lightly salted cucumbers in a bag, a quick recipe in 5 minutes - a universal guide for housewives. It can be used throughout the year. It will allow you to easily and quickly come up with a great snack for lunch or the arrival of guests in the summer. And in winter, surprise and delight guests with fresh, aromatic, lightly salted cucumbers on the table. Bon appetit!
Instant lightly salted cucumbers with mineral water
These cucumbers can be prepared at any time of the year; both greenhouse and ground are suitable. Emerald and crispy lightly salted cucumbers will decorate any table. Elementary preparation! Tasty and healthy! And what a aroma!
Compound:
Cucumbers - 1 kg
Mineral water - 1 l.
Rock salt - 2 tbsp. l. no slide
Garlic - 4-6 cloves
Dill - a small bunch
currant leaf
Preparation:
Mix mineral water with salt.
Chop the garlic and dill.
If you are guaranteed to want to enjoy cucumbers every other day, then it is better to cut them in half. If time is of the essence, and you are prepared for the fact that they may not be salted enough in a day, then feel free to leave them whole, they will come with time.
Much depends on the cucumbers; some are salted quickly, while others have thicker skins and therefore are delayed in salting.
If you cut cucumbers, they will not lose their crunchiness - it has been tested many times!
Place garlic and dill on the bottom and middle of the container. Place the cucumbers in a container. Cover with a lid.
Place in the refrigerator for a day. Cucumbers pickle quickly and are eaten instantly! Bon appetit!
How to cook lightly salted cucumbers in a bag in 2 hours in the refrigerator
Compound:
Cucumber - 500 g
Rock salt - 0.5 tbsp. l.
Dill - 1 bunch
Garlic - 2-3 cloves
Lemon juice - 1 tsp.
Preparation:
Prepare your food. Wash the cucumbers and herbs thoroughly, peel the garlic, you only need a couple of cloves. Cut off the ends of the cucumbers and cut them into 4 pieces lengthwise. Chop the garlic not very coarsely with a knife. Chop the greens.
Place cucumbers in a marinator or just a clean bag.
Pour freshly squeezed lemon juice over them, add salt, garlic, dill.
Tie the bag tightly and shake it so that the cucumbers are evenly saturated with salt, lemon juice, garlic and herbs. Leave in a warm place for 1.5-2 hours.
After two hours, there will be more brine, as the cucumbers will also give juice. Ready! Keep refrigerated!
Improvise with your greens. Cilantro seeds, currant and cherry leaves, and basil sprigs will help add originality. Bon appetit!
Lightly salted cucumbers without brine in their own juice in a bag
A quick recipe for lightly salted cucumbers without brine. The cucumbers will be ready in a matter of hours without much effort! The recipe for quick lightly salted cucumbers in a bag has helped me out more than once.
Compound:
Fresh small cucumbers – 1 kg
Salt - 1 tbsp. l.
Garlic - 3-4 cloves
Dill - 1 bunch
Preparation:
Wash the cucumbers and cut off the ends.
Finely chop the dill. Finely chop the garlic.
Place dill, salt and garlic in a plastic bag.
Then add cucumbers.
Tie the package. To seal it, it is better to put it in another bag. Shake everything well.
Place the bag in the refrigerator, remove it periodically and shake it. After 6-8 hours, the lightly salted cucumbers in the bag are ready.
Bon appetit!
Instant lightly salted cucumbers with garlic and dill
Compound:
1.5 kg small cucumbers
40 g salt
10 g sugar
30 g dill
3 - 4 cloves of garlic
Preparation:
To ensure that the cucumbers are washed well and are more juicy, wash and soak them in water for 30-40 minutes.
Next, cut off the tails from each cucumber.
Dill, young herbs, umbrellas, and garlic will add flavor to our cucumbers. Cut the greens as desired with a knife. We also use green currant leaves and horseradish leaves.
Place the cucumbers with herbs, salt and sugar in a bag. Tie the bag and shake it to distribute the salt and sugar between the cucumbers.
Place the bag of cucumbers in the refrigerator for 5-6 hours.
Take out the bag and place the cucumbers and herbs on a plate. Lightly salted crispy cucumbers with garlic and dill in a bag are ready to serve. Enjoy a quick, flavorful and delicious snack any time of the year. Bon appetit!
Instant pickled cucumbers recipe in a saucepan
Bon appetit!
Lightly salted cucumbers in a container or bag for 2 hours in the refrigerator
In the town of Lukhovitsy near Moscow there is a monument to a cucumber. Lukhovitsky cucumbers are famous throughout Russia - very tender, sweet, thin-skinned cucumbers.
This vegetable is so popular that the townspeople erected a monument to it in gratitude.
Compound:
Cucumbers “Lukhovitskie” - 1 kg
Rock salt - 1 tbsp. l.
Sugar - 1/2 tsp.
Garlic to taste
Pepper - 1 pc.
Preparation:
Take cucumbers, wash them, cut off their ends.
Sprinkle with salt, sugar, garlic and pepper. Mix everything well.
And place the cucumbers in a vacuum container for 2 - 3 hours.
Remove lightly salted cucumbers from the container and remove excess salt with a paper towel.
And put it in the refrigerator for an hour.
The cucumbers are ready. If you don’t have a container, you can simply salt it in a bag. You can add dill, currant leaves, horseradish. Bon appetit!
Instant crispy lightly salted cucumbers recipe
For all lovers of crispy lightly salted cucumbers. The recipe is simple. Just a day - and you will have a gorgeous crispy snack on your table.
Compound:
Fresh cucumbers – 1.5 kg
Garlic - 1 head
Dill umbrellas
Black currant leaves
cherry leaves
Horseradish leaves
Allspice
Hot pepper
Bay leaf
Water - 1 liter
Rock salt - 2 tbsp. l.
Sugar (optional) - 1 tbsp. l.
Preparation:
Rinse the cucumbers well and soak in cold water for 4-5 hours.
Peel and chop the garlic.
Wash the fragrant herbs. You can cut it with scissors for more flavor.
Dissolve salt and sugar in cold water. Add spices, bay leaf.
Prepare an enamel bucket. Pour in the prepared brine. Place the greens in the brine. Mix well.
Place cucumbers in brine. The brine should completely cover the cucumbers. Place a plate on top and place a weight so that the cucumbers do not float. In a day, crispy lightly salted cucumbers will be ready.
Then transfer the lightly salted cucumbers to the refrigerator, otherwise they will turn sour. Bon appetit, crunch with pleasure!
On a note
In order for our cucumbers to crunch, we follow simple steps.
Before salting, soak the cucumbers in water for 2-3 hours. During this time, they will be saturated with water and in the future your lightly salted cucumbers will be crispy.
Using horseradish leaves in the brine will add extra crunch to the cucumbers.
Crispy cucumbers for the winter without sterilization, recipe from Olga Matvey
Bon appetit!
How to cook lightly salted cucumbers in a quick way without losing color
Cucumbers prepared according to this recipe are guaranteed to be crispy, moderately salted and do not lose their natural color when pickled. The secret is simple: vodka is added to the brine to preserve the color.
Compound:
Cucumbers - 2 kg
Dill (umbrellas) - 2 pcs.
Blackcurrant (leaves) - 5 pcs.
Horseradish (root) - 20 g
Cherry (leaves) - 5 pcs.
Salt - 75 g
Vodka - 50 g
Water - 1.5 l.
Preparation:
Wash fresh green cucumbers, pour boiling water over them and immediately plunge into very cold water.
Then place the ingredients tightly in a saucepan or three-liter glass jar, topping the cucumbers with washed leaves and dill. Pour in the prepared cold saline solution (50 g of salt per 1 liter of water) and add 2 tbsp. spoons of vodka. Close the jar with a lid and place in a cool place. The peculiarity of this preparation is that cucumbers retain their natural green color, acquire a unique taste and are stored very well. The amount of spices indicated in the recipe is approximate; you can change it according to your taste and discretion.
A delicious appetizer that pleases the eye with the natural color of cucumbers is ready. Bon appetit!
Classic recipe for lightly salted cucumbers. Crispy lightly salted cucumbers in a 3 liter jar
A classic set of ingredients for lightly salted crispy cucumbers for a 3 liter jar:
Cucumbers – 1.5-2 kg
Water – 1.5 liters
Salt – 3 tbsp. l. (or 2 tbsp per liter of water), do not use iodized
Dill with umbrellas
Horseradish root and leaves
A good head of garlic, or 4-5 cloves
Currant leaves - 6-8 pcs.
Cherry leaves - 6-8 pcs.
Bay leaf – 3-4 pcs.
Half a hot pepper
Sprig of tarragon (tarragon)
sprig of lovage
Preparation:
Wash the cucumbers very thoroughly and add water. Leave in water for 3 hours. Then wash again. Cut off the stems on both sides of each cucumber.
Make a brine: boil water and add salt to it. Next, cool the brine to 70-75 degrees.
Wash all the greens and chop coarsely. Peel the garlic and chop it coarsely. Peel the horseradish root and cut into small pieces.
Place half of the dill, half of the chopped garlic, horseradish root, cherry and currant leaves, tarragon and lovage branches, half of the hot pepper, two bay leaves at the bottom of the jar.
Place cucumbers and herbs in layers in a jar or pickling bowl. Place the remaining dill, garlic, and bay leaf on top.
Pour warm brine into the jar. Make sure that the brine is not poured to the very edges of the container. The fermentation process will begin, the liquid will spill. Cover the top with horseradish leaves.
Cover with a nylon lid, shake the jar, set aside - the process has begun.
Classic lightly salted cucumbers will be ready in 24 hours. The cucumbers turn out delicious - tasty, crispy, aromatic. And the new potatoes are finger-licking good! Bon appetit!
Lightly salted cucumbers in mint marinade
A simple, appetizing and piquant recipe for creating lightly salted cucumbers based on mint infusion. Mint infusion gives cucumbers new, unique notes. They can be served as a snack. They will be able to decorate both a festive banquet and an everyday table. They are perfect for buckwheat porridge, fried potatoes, cutlets, chops and boiled poultry.
Composition per 1000 ml:
Cucumbers - 400-450 g
Water – 500 ml
Salt - 1 tbsp. l.
Dill umbrella - 1 pc.
Mint - 2-3 sprigs
Garlic - 1-2 cloves
Preparation:
Pour cold water into the container, lay out the cucumbers, and leave for 40-60 minutes. Remove the fruits from the water and cut off the ends.
Then put the cucumbers in a clean jar. We try to fill it to the very top.
Add a few cloves of garlic and an umbrella of dill to the jar. To create lightly salted fruits, we use dry or fresh dill.
Prepare the mint infusion: pour the recommended amount of purified water into a bowl, add table salt and mint leaves. We are waiting for the infusion to boil.
Pour boiling mint water over the cucumbers, cover with a lid and leave in the room for 24-28 hours.
After the infusion becomes cloudy and the cucumbers change color, cool them and serve at any time.
Just 20-24 hours - and you can enjoy aromatic cucumbers. If you like vigorous cucumbers, leave the preparation for another 30-35 hours. This way you will get sharper cucumbers with a more pronounced taste. Bon appetit!
Instant lightly salted cucumbers. Recipe in a jar in hot brine
Each housewife has her own recipes for rolling cucumbers, her own secrets. I offer another simple and reliable recipe for preparing cucumbers for the winter.
How to prepare delicious lightly salted cucumbers for the winter in a 3-liter jar with hot brine
Cucumbers for the winter composition for a 3-liter jar:
Dill umbrellas - 3-4 pcs.
Garlic - 5 cloves
Black currant leaves - 3 pcs.
Horseradish leaves - 1 leaf
Oak leaves - 2 pcs.
Cucumber - 20 pcs.
Black peppercorns - 5 pcs.
Bay leaf - 3 pcs.
Salt - 3 tbsp. spoons
Sugar - 2 tbsp. spoons
Vinegar 9% – 100 g
Preparation:
The cucumbers are sorted and washed well. If desired, trim the ends of the cucumbers.
The jars are washed well, using soda. Wash the spicy herbs thoroughly.
In cleanly washed jars put 3-4 dill umbrellas, 5 cloves of garlic, 3 currant leaves, chopped or whole horseradish leaf, 2 oak leaves.
Cucumbers are placed vertically, about 20 pcs.
The kettle is boiling. Pour boiling water over all the jars, cover with lids and let them sit until the second water boils (7-10 minutes).
The water is drained from the cans; we won’t need it.
Fill the jars a second time for about 10 minutes. During this time, clean water is placed on the stove for the third fill.
When the water has boiled, drain the water from the cans. Place in a jar: 5 black peppercorns, 3 bay leaves, 3 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 100 g of vinegar. Pour in a third clean boiling water.
Cover the jar with a lid, roll it up, turn the jars upside down and cover the cucumber preparation with blankets until the morning.
Canned cucumbers are ready for the winter. Bon appetit!
Instant hot-cooked lightly salted cucumbers
Compound:
Cucumber – 2 kg
Dill (umbrellas) - 3-4 pcs.
Currant, cherry, oak leaves - 5-6 pcs.
Horseradish leaves - 1-2 pcs.
Greens (parsley, dill) - 1 bunch (to taste)
Spices (peppercorns, bay leaves) - 2-4 pcs.
Garlic - 4-5 cloves
For the brine:
Water - 1 l
Salt - 1.5-2 tbsp. spoons
Preparation:
Select fresh cucumbers and rinse them well in cold water.
Peel the garlic and cut into pieces.
Thoroughly rinse dill umbrellas, currant, cherry, oak leaves, horseradish leaves, herbs (parsley, dill).
Then place the cucumbers tightly in a jar or enamel pan, topping with garlic and spices (peppercorns, bay leaf).
Dissolve salt in boiling water and cool the solution.
Pour over the cucumbers so that the brine completely covers them.
Lightly salted cucumbers will be ready in two days. Store them in a glass container in the refrigerator. Bon appetit!
Lightly salted tomatoes in a bag. Quick recipe in 5 minutes
Bon appetit!
Lightly salted cucumbers and instant tomatoes in a bag
An express method for those who quickly want something salty.
Compound:
Cucumber (small) - 500 g
Cherry tomatoes - 300 g
Rock salt - 1 tsp.
Black pepper (ground, to taste)
Garlic - 2 cloves
Horseradish (fresh, small leaf) - 1 pc.
Preparation:
Wash the cucumbers and cut off the ends. Cut lengthwise into 4 parts. Small ones - in half. The long ones are still cut in half.
Place cucumbers, crushed garlic, chopped dill and horseradish in a plastic bag, preferably two bags in one. We salt it like we would for a salad, and then add another pinch so that it tastes like a slightly over-salted salad. Don't go overboard with salt! Pepper to taste. You can add a pinch of peppercorns.
Twist the bag and shake vigorously until juice appears. Leave for 10 minutes.
Pierce the tomatoes with a fork 2-3 times. We put it in the same bag. We tie the bag or twist it tightly. Gently shake several times and place in the refrigerator.
Lightly salted cucumbers and tomatoes in the bag are ready. Bon appetit!
Seductively appetizing lightly salted cucumbers with a subtle garlic aroma will attract the attention of everyone present at your table. Also, prepared sour, elastic cucumbers and tomatoes will be useful for salads, pickles, hodgepodges, especially in winter and for home and New Year's holiday feasts.
I wish you delicious lightly salted cucumbers for your table and successful preparations for the winter!
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a bit earlier. And since there are countless such recipes, I promised that I would return to lightly salted cucumbers. I keep my promise and assure you that these recipes are no worse, and some may like them even more than the previous ones.
You eat crispy lightly salted cucumbers, but your drool still accumulates, it’s so delicious. And the smell of brine cannot be described. He alone is appetizing. Much depends on your spices that you put in for pickling.
I try to experiment. I’ll add some leaves, then others. Then I’ll put another pepper, not peas, but hot capsicum or a mixture of peppers. Or some other spices. Therefore, I advise you, first make it according to the recipe, and then experiment with what you like.
How to make lightly salted cucumbers - the best recipes
Here we will look at very interesting recipes for lightly salted cucumbers and each is good in its own way. Be careful with hot peppers, especially if children will eat the cucumbers. Please note that if the cucumbers sit longer than the specified time, they will become saltier.
So go ahead! Good luck to everyone!
Menu:
Lightly salted cucumbers with garlic and instant herbs
Ingredients:
For 3 cans of 1 l:
- Cucumbers – 1.8 kg
- Dill – 3 sprigs
- Garlic – 9 teeth.
- Salt – 4 tbsp.
- Water – 2l.
- Currant leaf – 6 pcs.
- Peppercorns – 8-10 pcs.
- Cloves – 4 pcs.
Preparation:
1. Rinse the cucumbers and let dry. Try to choose cucumbers of the same size. To avoid spoiling the pickling, try the cucumbers to see if they are bitter. Because even after salting they will taste bitter. Don't be sorry, replace them.
2. Wash the jars well and dry them. Place dill, garlic cloves and currant leaves on the bottom of the jar.
3. Place the cucumbers, or rather place them in jars very tightly to each other.
4. Prepare the brine. Pour water into the pan. Add bay leaf, peppercorns, cloves. Add salt. For one liter of water you need 2 tablespoons of salt. Stir, put on fire and bring to a boil.
5. Pour boiling water over the cucumbers in the jars. The jars must be full.
6. Close the jars with lids and leave at room temperature for 1 day.
7. A day has passed. Open the jar and take out the cucumbers to try. What a aroma... wow..
8. Cut, perfectly salted. Delicious, crispy. We put the remaining cucumbers in the refrigerator. They taste even better cold.
Bon appetit!
Recipe for lightly salted cucumbers in a bag with hot pepper and mustard
Ingredients:
- Medium cucumbers - 1 kg.
- Garlic - 1/2 head
- Hot pepper - 1/2 pcs.
- Bunch of dill - 1
- Bunch of parsley - 1
- Dry mustard - 1/2 tsp.
- Sweet peas - 5-6 pcs.
- Salt - 1 tbsp. (without top)
- Sugar - 1 tbsp.
- Wine vinegar or 6% - 2 tbsp.
Preparation:
1. Wash the cucumbers, put them in a bowl and fill them with very cold water. You can add ice to the water. Leave the cucumbers soaked for 2-4 hours. Better at 4. Then the cucumbers will be very crispy.
2. Cut off the ends of the cucumbers on both sides and cut the cucumbers lengthwise into 4 parts. If the cucumbers are small, you can only cut them into 2 parts.
3. Place dill umbrellas in a regular plastic bag. If you have currant, cherry or horseradish leaves, then they will also be good to add to the dill.
Check the package before storing to ensure it is intact. Place only leaves, without stems, especially dry dill, so as not to make holes in the bag.
4. Place the chopped cucumbers in a bag.
5. Chop fresh herbs. First, we cut off the stems, put them together with the greens and chop it all, not finely, but not very coarsely.
6. Place the chopped greens into the bag. Squeeze out some of the garlic here, about 3 cloves.
7. Finely chop the remaining garlic and also put it in a bag.
8. Cut the hot pepper into small circles. Don't let your guard down. Hot peppers can be very hot. Add pepper to taste.
9. We also put the pepper in the bag.
10. Add mustard, peppercorns, salt and sugar to the bag. Do not use extra salt, it is very fine and not suitable for pickling.
11. At the end, you can add wine vinegar or replace it with ordinary table vinegar 6% vinegar. This is not necessary, but many people like marinade with sourness.
Let's start salting
12. We tie the bag at the very top so that there is room to mix the cucumbers. Now mix everything thoroughly, shaking the bag so that all the products and spices are distributed evenly.
Don't be lazy. Mix thoroughly. The taste of each cucumber depends on this.
13. Place the bag of cucumbers in a bowl (just in case it breaks and starts leaking) and let stand for 30 minutes at room temperature. After half an hour we put it in the refrigerator. After 2 hours, the cucumbers are ready and ready to eat.
Here we have disagreements in our family. I like the cucumbers to stand overnight, but my wife, on the contrary, so that they are semi-fresh, i.e. after 2 hours in the refrigerator.
14. This time I won, we take the cucumbers out of the refrigerator in the morning. Look how much juice the cucumbers gave in the bag.
15. Cut the bag and put the cucumbers in a cup. What an aroma wafted throughout the kitchen.
16. The cucumbers are completely salted or, if with vinegar, then marinated.
17. Let's try. They crunch so hard that it hurts your ears.
Try it too.
Bon appetit!
Recipe for crispy lightly salted cucumbers in a 3-liter jar
Ingredients:
For a 3 liter jar
- Cucumbers - about 2 kg.
- Salt - 2 tablespoons
- Sugar - 1 teaspoon
- Peppercorns
- Garlic - 1 head
- Horseradish, currant, cherry leaves
Preparation:
1. We will pickle cucumbers in a 3-liter jar. So first we’ll prepare the jar. It's easier than making jam. The jar should be washed with baking soda with hot water and rinsed with cold water.
2. Prepare the brine. Pour one and a half liters of water into a small saucepan. A 3-liter jar filled with cucumbers holds just one and a half liters. Add 2 tablespoons of salt and a teaspoon of sugar. Mix everything, cover with a lid, put on the stove and leave for the water to boil.
3. Place horseradish leaves on the bottom of a three-liter jar, break the dill umbrellas along with the hard stems so that they fit and also place them in the jar. We also add currant and cherry leaves.
4. Take black peppercorns. Cut the garlic cloves in half and put them in a jar together with the peppercorns.
5. The ends of washed cucumbers need to be trimmed on both sides. After this, put the cucumbers in a jar. When half the jar has been placed, we put all the spices on top again. Horseradish leaf, currant leaves, cherry leaves. Be sure to add dill, garlic, and peppercorns again.
6. Place the cucumbers on top of the spices until the jar is filled to the top. And again we put all the spices on top. All leaves, dill, remaining garlic and pepper.
7. Our brine is boiling. We turned off the stove, removed the brine from the burner and let it sit for 5 minutes to cool a little. Do not pour boiling water over cucumbers.
8. We begin to pour the brine into the jar. Fill the jar full so that the brine covers the cucumbers completely. Fill it in and immediately close the lid.
9. Leave the jar on the table for a day so that it cools completely. After a day, put the jar in the refrigerator.
10. After another day, we take the jar out of the refrigerator. The cucumbers have darkened, this is normal.
11. We take the cucumbers out of the jar and, of course, try them right away. First of all, the aroma of the brine is amazingly delicious. Secondly, the cucumbers turned out crispy, which is what we wanted.
12. Our cucumbers are ready. It was a great success. Use this recipe for lightly salted cucumbers and you will get crispy, tasty, aromatic, lightly salted cucumbers.
Store them in the refrigerator if you don't eat them all at once.
Bon appetit!
Video - Lightly salted cucumbers, quick recipe
Video - An unusual way to pickle cucumbers
Bon appetit!
Cucumber is undoubtedly a very popular and favorite vegetable among Russians. And the pickled cucumber, in general, is something sacred, because it, my dear, is considered the best appetizer of the Russian feast. That is why people in Russia begin to pickle cucumbers as soon as they grow. Despite the abundance of summer vegetables, all housewives already prepare this appetizer in June - July and these are called cucumbers lightly salted. Tender and at the same time crispy, sweet and salty, with the aroma of dill and garlic, lightly salted cucumbers are simply irreplaceable in the company of watered with fragrant sunflower oil. And if you add to this a fatty glass and a glass of ice-cold vodka - mmm... - It's impossible to win this country! Here three popular recipes preparing lightly salted cucumbers: quick lightly salted cucumbers in a bag, hot method and pickling using mineral water. Choose any one - with “Mom’s Stove” you will succeed!
What do you need to pickle cucumbers?
For pickling cucumbers, in addition to salt, aromatic spices and herbs are needed. Usually these are dill umbrellas, currant and cherry leaves, and bay leaves. Sometimes spicy herbs are used: tarragon (tarragon), basil, mint and other herbs to taste. They also add black peppercorns, allspice peas and hot hot peppers (a pod or a piece of a pod), garlic, horseradish leaves or root - it is believed that horseradish makes cucumbers especially strong. But, if you don’t have a full set of herbs and spices, you can get by with the minimum: garlic and dill (umbrellas or herbs).
Use coarse salt. Do not use iodized salt or finely ground salt - the cucumbers may become soft.
It’s better to cook lightly salted cucumbers in a 2 or 3 liter glass jar- convenient to store in the refrigerator. It is useful to know that 1.5 kg of cucumbers fits in a three-liter jar. You can use any enamel or glass container (bowl, pan), clay pot, plastic container with a lid or plastic bag.
For pickling, you need to take fresh, elastic, small cucumbers. If you are not sure about the freshness of the cucumbers, soak them in cold water for a couple of hours.
Lightly salted cucumbers with mineral water:
- cucumbers 1 kg
- garlic 1 head
- salt 3 tbsp.
- sparkling mineral water 1 liter
- dill (3-4 umbrellas or a bunch of greens)
- bay leaf 2 pcs
- black peppercorns 7 pcs
- allspice peas 4-5 pcs
Step-by-step photo recipe:
For any pickling method, first of all, wash the cucumbers well and trim the ends at both ends.
Peel the garlic, wash and cut into slices.
Place the dill, some garlic and spices in a clean bowl (I have a glass bowl).
Place cucumbers and remaining garlic on top.
Add salt.
Fill with mineral water (I use Slavyanovskaya).
Cucumbers pickled with mineral water usually turn out very crispy.
If you pickle cucumbers in a bowl, as I did, you need to place a plate on top so that the cucumbers are completely covered with brine. When pickling in a jar, cover it with a lid. Put it in the refrigerator. To ensure even pickling of the cucumbers, periodically stir the brine in a bowl or shake the jar. Usually, cucumbers can be eaten after a day, but after 2-3 days they will be perfect. Remember that the longer the cucumbers sit in brine, the more they become salted.
Lightly salted cucumbers in a plastic bag:
- cucumbers 1 kg
- garlic 5-10 cloves
- salt 1 tbsp. no slide
- fresh dill 1 bunch
- spices as desired
Prepare cucumbers and garlic in the same way as in the previous recipe. Finely chop the dill. Place everything in a food bag (preferably two folded together), add salt. Tie the bag well, shake and remember with your hands so that the salt and dill are evenly distributed over all the cucumbers. Place the bag in the refrigerator. Very small cucumbers will be ready in 30 minutes to two hours. If the cucumbers are like in the photo, it will take 5-6 hours. With this method of pickling, it is possible to cut the cucumbers lengthwise or crosswise for faster salting. You can periodically remove the cucumbers from the refrigerator and shake them so that they are evenly salted.
Lightly salted cucumbers - hot method:
- cucumbers 1.5 kg
- garlic 1-2 heads
- salt 5 tbsp. (without slide)
- dill umbrellas 4 pcs
- cherry leaves 6-7 pcs
- currant leaves 6-7 pcs
- water 1.5 liters
This recipe is ideal for a 3 liter glass jar.
Prepare cucumbers and garlic in the same way as in the previous recipe. Place the cucumbers in a clean jar, topping them with dill, currant leaves, cherries and garlic cloves. Boil 1.5 liters of water, dissolve salt in it and immediately pour it into a jar of cucumbers, cover with a plastic lid. If you do this in the evening, then in the morning the aromatic lightly salted cucumbers will be ready. Before eating, it is better to cool the cucumbers and store them, of course, in the refrigerator. Let me remind you once again that the longer the cucumbers sit in brine, the more they become salted.
Try it - a quick and delicious appetizer.
