How to pickle cucumbers in a saucepan. Recipes for crispy, lightly salted, quick-cooking cucumbers. Delicious lightly salted cucumbers with herbs and garlic

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

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

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

Ingredients:

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

Preparation:

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

Place half of the herbs and garlic on the bottom of the jar, then place the cucumbers tightly vertically in the jar and place the remaining greens and garlic on top.

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

Hungarian style lightly salted cucumbers with vinegar

Ingredients:

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

Preparation:

Select small cucumbers and wash them. Cut both ends by 1-2 cm and cut the cucumbers lengthwise, then place them in a jar, topping with dill and horseradish.

Place a slice of rye bread on top of the cucumbers and drop 4-5 drops of vinegar on it. Prepare brine at the rate of 1 tablespoon of salt per 1 liter of water. Pour brine over the cucumbers, cover the jar with a saucer and place in a warm place. As a result of fermentation, after 24 hours the brine will become cloudy, and on the 3rd day it will begin to lighten. At this time, the cucumbers should be moved to the refrigerator, they are ready to eat.

Classic recipe for lightly salted cucumbers

Ingredients:

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

Preparation:

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

Cover everything with horseradish leaves. Place a second layer of cucumbers and again place dill, cherry and currant leaves, garlic and pepper on top, cover the second layer with horseradish leaves.

Prepare a brine from 1-1.5 liters of water, salt and sugar, bring it to a boil. Pour boiling brine over the cucumbers until it completely covers the cucumbers. Cover the pan with a lid and leave at room temperature until the brine has cooled, then put it in the refrigerator. In a day, the lightly salted cucumbers will be ready.

Instant lightly salted cucumbers in a saucepan

These quick, crispy cucumbers take just 5 minutes to prepare. This is the simplest recipe, a novice housewife can handle it.

Ingredients:

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

Preparation:

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

Place half the herbs and garlic on the bottom of a dry pan, then place the cucumbers, making sure they fit tightly together. Fill the pan halfway and add the herbs and garlic again, then add the remaining cucumbers and cover them with the herbs and garlic.

Pour hot brine over the cucumbers, let cool at room temperature and put in the refrigerator overnight. The next day you can eat the cucumbers.

Quick lightly salted cucumbers with mustard

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

Ingredients:

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

Preparation:

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

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

Lightly salted cucumbers in mineral water

Ingredients:

1 kg of cucumbers;
dill;
head of garlic;
2-4 tbsp. salt;
1 liter of salty carbonated mineral water.

Preparation:

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

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

Recipe for crispy lightly salted cucumbers with herbs

Ingredients:

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

Preparation of lightly salted crispy cucumbers with herbs:

Wash the cucumbers and herbs thoroughly. Place chopped herbs and thinly sliced ​​garlic on the bottom of a plastic container.

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

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

Leave the container at room temperature for an hour and a half, shaking it occasionally. Your cucumbers are ready, all you have to do is wash off the excess salt.

Ingredients:

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

Preparation:

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

Tie the bag and put it in another bag. Shake everything well and put the bag in the refrigerator, shaking it occasionally. After 6-8 hours, you can taste the cucumbers.

Quick lightly salted cucumbers with olive oil

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

Ingredients:

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

Preparation:

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

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

Tie and shake the bag until the contents are thoroughly mixed. Let the cucumbers stand for half an hour - and you can try. But it is better to leave them in the refrigerator for 2-3 hours.

Lightly salted cucumbers per day in cold brine

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

You will need:

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

How to cook:

Place half the herbs and half the garlic on the bottom of the dish. Then pack the cucumbers tightly and place the remaining greens on top.

Dissolve salt in cold water and pour over greens. Cover with a lid, pressing it down with pressure, and wait exactly 24 hours.

Lightly salted cucumbers “Spicy”

Ingredients:

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

Preparation:

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

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

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

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

Crispy lightly salted cucumbers with vodka

Ingredients:

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

Preparation:

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

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

Lightly salted cucumbers with apples

Ingredients:

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

Preparation:

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

Place 1/3 of the dill, currant leaves, cherries and horseradish in a dry saucepan. Place half the cucumbers and one apple on the greens. Place a clove of garlic, cut into thin slices, and 4-6 peppercorns on top. Then add another portion of dill, garlic, currant leaves and cherries.

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

Hot pickled lightly cucumbers with honey

You will need:

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

How to pickle cucumbers with hot brine:

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

Place the greens at the bottom of a prepared clean container (jar, pan, etc.): horseradish leaves, black peppercorns, black currant leaves, cherry leaves, umbrella dill (it can be replaced with dill seeds), chopped chili peppers and garlic.

Top with cucumbers and again layer with horseradish leaves and dill umbrellas.

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

Pour hot brine over cucumbers.

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

a little 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:

1. 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!

1. 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 up, not finely, but not very coarsely either.

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!

1. 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!

1. Video - Lightly salted cucumbers, quick recipe

2. Video - An unusual way to pickle cucumbers

Bon appetit!

Cucumber is the king of the summer table in my family. We eat them fresh, but I prefer to salt and pickle them. One of my favorites has become quick-cooking lightly salted cucumbers, which I cook in a bag, pan, or jar, because they turn out incredibly tasty and crispy. It’s these cucumbers that I’ll tell you about.

Lightly salted cucumbers in a bag in 15 minutes

There are situations when you want something salty to go with your potatoes. I'll tell you how quickly, in 15 minutes, you can make lightly salted cucumbers in a bag. I will share proven recipes.

• 1 kg of cucumbers;
• 1 tbsp. l. salt;
• 1 tsp. Sahara;
• 5 sprigs of dill with umbrellas;
• 5 cloves of garlic;
• 2 bay leaves.

Wash freshly picked fruits and trim the stems. Cut into rings. Squeeze the garlic through a garlic press. Wash the dill and cut into small pieces. Divide the bay leaf into pieces. Place fruits and fragrant seasoning in a plastic bag. Shake the package. Refrigerate for 15 minutes. You can take a sample.

How to pickle cucumbers in 15 minutes with mustard

• Cucumbers – 1 kilo;
• Salt – 1 level tablespoon;
• Garlic – 3 cloves (chopped);
• Dill, parsley – bunch (cut);
• Ground black pepper;
• Dry mustard - teaspoon;
• Ground coriander - coffee spoon.

How to cook:

1. Cut the washed cucumbers into thin slices.
2. Sprinkle with spices and tie in a bag.
3. Gently grind and leave on the table for 15 minutes.

Store leftover vegetables after meals in the cold.

Advice! Before pickling, it is advisable to soak the cucumbers in cold water for 50 minutes.

Lightly salted crispy cucumbers in 2 hours

If you have a little more time, I advise you to pickle quick lightly salted cucumbers according to the recipe in a bag, which will be prepared in 2 hours.

Products:

• Cucumbers - kilogram;
• Salt - 30 grams;
• Sugar - 10 grams;
• Garlic - 4 cloves;
• A bunch of dill;
• Basil - several sprigs;
• Hot pepper - optional.

Trim the edges of the washed cucumbers and cut into quarters. We cut the greens and garlic into small pieces, and the pepper into rings.

Mix the prepared products well. We put it in a bag, where we grind the contents a little. Keep warm for half an hour, in the refrigerator for 2 hours, the product is ready.

For another two-hour snack, prepare:

• Gherkins (small cucumbers) – 0.5 kg;
• Garlic – 2 cloves;
• Dill, cilantro – 3 sprigs each;
• Salt – 1.5 tbsp. l.;
• Vinegar – 1 tsp.

Wash the gherkins, trim the edges, and soak them in spring water for half an hour. Cut them into barrels, squeeze out the garlic, chop the dill and cilantro, and season with the rest of the spices. Knead, transfer to a bag, shake. After 2 hours, the freshly salted, fragrant cucumbers are ready.

Cucumber snack “Khrustik” in a bag in 5 minutes

Here's how to quickly make a delicious snack in 5 minutes. I ran home for a snack and quickly came up with a snack.

• Small cucumbers - 5 pieces;
• Salt - 45 grams;
• Sugar - 25 grams;
• Ground pepper - coffee spoon;
• Garlic - 2 cloves;
• Sunflower oil - 1 tablespoon;
• Dill greens - 0.5 bunch.

How to prepare:

Wash the cucumbers, trim the stems, cut in half. Chop the greens, crush the garlic. Pour salt, sugar, pepper, pour in oil, put in a bag, lightly grind, put in the refrigerator for 5 minutes. You can start having a snack.

Advice! Use table salt without additives for pickling to avoid softening of vegetables. The rest is prohibited.

Crispy lightly salted quick-cooking cucumbers in a saucepan

Without spending a lot of time, you can deliciously pickle cucumbers in a saucepan.

Pickling cucumbers can take different times, depending on which method you choose. Cucumbers poured with boiling water are cooked for half a day, i.e. 12 o'clock. Prepared in the evening, they will be ready in the morning. Using cold brine, they will be prepared after three days.

We use:

• 2 kilograms of cucumbers;
• 1 horseradish leaf;
• Horseradish root;
• 8 sprigs of dill with seeds;
• 8 blackcurrant leaves;
• 8 cherry leaves;
• Hot pepper;
• 4 cloves of garlic;
• 1 liter of water;
• 2 tablespoons salt.

First, let's deal with the cucumbers; they need to be placed in cold water for a couple of hours. The cucumbers will absorb moisture and be crispy.

Note! It is better to take small cucumbers of the same size.

After two hours, wash the cucumbers well. We cut off the tails. This will help speed up the salting process.

1. Wash the greens and dry them lightly with a paper towel.
2. We cut the horseradish leaves and dill so that it is convenient to place them in the pan.
3. Cut the horseradish root and hot pepper into pieces (don’t forget to remove the seeds from the pepper, they are very hot), determine the quantity to taste. I don’t make it spicy, I add one small slice at a time, since my child loves these cucumbers.
4. Peel the garlic and divide the clove into several parts.
5. Take a three-liter saucepan (preferably enameled), add cucumbers mixed with seasoning. The pan does not need to be filled to the brim; you need to leave room for the marinade and pressure.
6. The marinade is easy to prepare; just boil water and salt. Pour hot cucumbers, place a plate smaller in diameter than the pan.

Attention! It is better to use spring water or bottled, filtered water for brine. If you use tap water, there is a high chance that the cucumbers will become soft due to a small amount of chlorine (often present in unfiltered tap water).

We eat the cucumbers the next day and store them in the refrigerator.

Another recipe for malosol for a saucepan

Take 60 grams of salt per liter of water. Boil, cool. It could be easier. Dissolve salt in cool spring, bottled, purified water.

1. Line the bottom of the dish with horseradish, cherry, oak, currant, and dill leaves with umbrellas.
2. Place the prepared cucumbers. Place cloves of garlic and hot pepper between them. You can add sweet pepper for flavor. Top with dill and horseradish leaf.
3. Pour brine, press down with a flat plate, leave in a warm place for a day.

In the following days, the cucumbers will become more sour. If you want to eat lightly salted cucumbers, take them in small quantities.

Vegetables in mustard sauce:

• 1.7 kg of small cucumbers;
• 0.3 kg of other vegetables (small onions, carrots, sweet peppers).
• Sauce:
• 0.7 liters of water;
• 1.5 tbsp. l. salt and sugar;
• 20 g mustard powder;
• 0.5 tsp. ground ginger;
• 1 tbsp. l. ground turmeric;
• 1/3 tsp each of ground black and allspice;
• 1 tbsp. l. vinegar.

Mix cucumbers with vegetables: whole onion, carrots in cubes, pepper slices. Place it in a saucepan, pour boiling sauce over it, and let it sit in the room for two days.

Lightly salted cucumbers in a jar

I also offer an excellent recipe for quickly preparing crispy lightly salted cucumbers in a jar.

We will need:

• 2 kilograms of cucumbers;
• 6 cherry leaves;
• 2 bay leaves;
• Half a head of garlic;
• 6 pieces of peppercorns;
• 2 leaves of horseradish;
• 4 sprigs of dill;
• 2 tablespoons salt;
• 1.5 liters of highly carbonated water.

How to pickle:

1. Soak the cucumbers in water for four hours. This will give them a crunch.
2. We cut off the nose and tail, make shallow cuts along the fruit.
3. In a three-liter bottle we put torn leaves, twigs, garlic (cut each clove in half), and peppercorns.
4. Place the cucumbers in the jar up to their shoulders, add the remaining dill and horseradish leaf.
5. Pour salt into sparkling water, stir, pour in cucumbers, keep warm for a day.

After 24 hours, the cucumbers are ready. Cover with a tin lid and place in the refrigerator.

Original rustic recipe for crispy cucumbers

1. I take a dill bush with seeds, put it in a bottle, and fill it halfway with cucumbers.
2. Then a medium head of garlic, divided into cloves and a whole small chili pepper.
3. Again, cucumbers to the bottom edge of the neck.
4. I dilute a faceted 100-gram glass of salt, a finger below the rim, in a 300-gram mug of spring water.
5. I pour it into the bottle, having previously placed it in a bowl, add clean water to the edge of the neck, and leave it in the kitchen.

I start trying it the very next day, my husband likes it sour - he waits three days.

Lightly salted cucumbers for the winter according to my favorite recipe

You can prepare lightly salted cucumbers for the winter. They turn out amazingly delicious. I close it all the time, my family really likes it.

Products per liter jar:

• Cucumbers;
• Garlic – 3 cloves;
• Laurel leaf;
• Dill with umbrellas – 2 sprigs;
• Black peppercorns – 5 pieces;
• Hot pepper - 1 cm ring;
• Half a horseradish leaf;
• Water - half a liter;
• Salt – 45 grams.

Pour cucumbers with ice water for 3 hours. Then wash them, cut off the spouts, and let them sit for another 2 hours. Place garlic and pepper at the bottom of the jar, place cucumbers on top, dill, horseradish and bay leaves on top. Pour boiling water with salt. Leave for two days to ferment.

Then we drain this brine, we no longer need it, throw away the leaves and dill. Fill the cucumbers with boiling water without salt, immediately drain and fill again with more boiling water. We seal it and cover it warmly.

Important! We seal and wrap each jar separately, not all at once.

Now you know that there are a large number of recipes for quickly preparing crispy lightly salted cucumbers in a bag, pan, or jar. When pickling, be sure to use dill and garlic. These spices will add taste and aroma to our cucumbers.

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 appetizer for dinner 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 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 pickle 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 well washed and juicier, 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!

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 stand 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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Lightly pickling cucumbers in a jar is a classic option. It does not take up much space in the refrigerator and you can observe the readiness of the snack without opening the lid. In previous articles, we successfully got acquainted with instant recipes, as well as how to quickly and tasty prepare a snack.

To prepare ideal salted salts, you need to follow several rules. The pickling jar must be clean and sterilized. In addition, before pouring boiling water inside, to prevent the glass from cracking, you need to place a knife with a wide and cold blade under the bottom.

Cucumbers must also undergo preparation before entering the jar. If you picked them from the garden a couple of minutes ago, and they are not limp, but strong, then you just need to wash them and remove the ends. If the cucumbers are not the first freshness, then you definitely need to keep them in water for about 3 hours. The liquid should be cold and should be added periodically to prevent it from warming up at room temperature.

If you want to get strong and crispy cucumbers, then do not overuse garlic and peppercorns. They can soften the fruit. If you want them to be more tender and soft, you can add more of these ingredients. Fine salt also affects the elasticity of the vegetable. Therefore, for light salting, it is better to take coarse salt, not iodized.

Now we will look at 5 of the most popular and delicious recipes for this refreshing delicacy. We will prepare each one in a jar. Try it and decide which one you like best. Share your results in the comments.

I very often lightly salt cucumbers in cold water. This method won my trust, first of all, because there is no need to bother with boiling brine. In addition, with the cold salting method, the result is crispier. Hot water, under the influence of its temperature, takes away some of the beneficial elements from vegetables and also softens the structure.

The only caveat is that you need to wait a little longer for it to be ready. But the long-awaited meeting will be even brighter.

Ingredients:

1. 1 kilogram of fresh medium-sized cucumbers;
2. 2 large or 4 small dill umbrellas;
3. a couple of horseradish leaves;
4. 3 cloves of garlic;
5. 1-2 pods of hot pepper;
6. 1 liter of water;
7. 2 level tablespoons of salt.

Wash the cucumbers, remove the butts and cover with ice water for 3-5 hours.

Place dill caps, horseradish leaves torn into large pieces and garlic cut into slices into a jar. I especially like to pickle cucumbers in jars because the cucumbers adhere tightly to the glass walls and do not float up after being introduced to the brine.

Place cooked cucumbers tightly onto a fragrant pillow. Top with an umbrella of dill and crumble hot pepper into pieces.

Mix the salt completely in a liter of cold filtered water. Its crystals should dissolve as much as possible so that residues do not remain at the top of the jar. Pour brine over the cucumbers and leave in the kitchen for an hour. Then refrigerate for 2 days. You can take them to the cellar or basement if there is not enough space in the refrigerator.

If you can’t wait to try cucumbers as soon as possible, then you can safely take them outside or to the balcony in direct sunlight. If you do this in the morning, you can enjoy the crunchy treat in the evening.

The cucumbers turn out incredibly crispy and flavorful.

Recipe for making crispy cucumbers in a 3 liter jar

In the matter of pickling cucumbers, it is very important to find the line where lightly salted cucumbers turn into ordinary pickled ones. It is the lightly salted product that looks fresher and has a yellow-green color. Inside, the middle is slightly different from the salted pulp, since it does not have time to be fully saturated with the marinade. This cucumber is called lightly salted.

If the preparation stays in the refrigerator for a longer time, we can no longer call these vegetables lightly salted. Therefore, to enjoy young pickles, I always prepare exactly as much as my family will eat in a day. In this case, it is better not to do it for future use.

Cucumbers according to this recipe will be ready in 2 days. Try it and tell us about your success.

Ingredients:

1. Half a kilo of fresh cucumbers;
2. 4-5 peppercorns;
3. 2 tablespoons rock salt;
4. 1 dessert spoon of granulated sugar;
5. 1 whole medium garlic;
6. optional leaves of horseradish, cherry and currant bushes;
7. dill umbrellas;
8. 1 liter of water;
9. 3 liter jar with nylon lid.

Wash and sterilize the jar. You can do this in the oven or in a water bath.

First of all, without wasting time, you need to pour water into a pan and put it on the stove until it boils. Add salt and sugar to it, then dissolve them thoroughly.

Place a third of the prepared dill caps and leaves into the jar. Add 2 peppercorns and a third of a head of garlic. I first peel the garlic and divide it in half.

Cucumbers, as we already know, must first be soaked for several hours in ice water. Remove the soaked and dried cucumbers from the ends and place them in a thick layer halfway up in a jar, on top of the greens.

Once you reach the middle, you need to lay out another layer of the ingredients that you put on the bottom.

Fill the jar with cucumbers and cover them with the rest of the herbs, garlic and peppercorns.

Meanwhile, the brine began to boil. Pour it into the jar to the top so that the liquid level covers all the ingredients. If there is not enough, you can add boiled water. If there is any brine left, it’s okay, you can throw it away.

Leave the jar on the table for about 24 hours so that the contents cool completely and the ingredients begin to become friends and share aromas. The next day, you can put the container in the refrigerator for another day.

During this time, the cucumbers darkened and fully absorbed the whole bouquet of flavors.

This is what we got so yummy. The taste is very rich, and the crunch can be heard from afar. Try it yourself, it’s impossible to resist!

Lightly salted cucumbers in a jar - a quick way in 5 minutes

All my family and friends simply adore these extra cucumbers. What makes me especially happy is that they are very quick to prepare. But the most important secret is that they are ready to eat within 5 minutes.

The secret is that we will cut them into slices, which will make the marinade soak into the pulp faster. However, there is one caveat - such a snack does not last long. It is better to eat it on the same day. But this fact doesn’t scare me, because never before has this delicacy survived until the next day. As a rule, it flies off the table in a couple of hours.

Ingredients:

1. 3-5 medium cucumbers;
2. a small bunch of dill (you can add other aromatic herbs if desired);
3. 2 bay leaves;
4. 4 cloves of garlic;
5. 0.5 teaspoon of salt and the same amount of ground pepper.

This is a dry salting method, so we will not use water.

Choose a jar with the desired denomination. If you are preparing an appetizer for a large feast, the ingredients can be increased several times. For this list of products we will use a liter jar.

Sprinkle salt and pepper on the bottom. Crumble the bay leaf with your hands and send it there. Finely chop the garlic and add to the rest of the ingredients.

Dill will go into the jar next. Before this you need to chop it finely.

The highlight of the program is cucumbers. They need to be cut into several pieces. I first divide it in half, and then each of them into 4-6 more parts, depending on the size.

The slices are immediately sent into glass containers.

Please note that in this case, the jar should not be tightly packed with cucumbers. They should reach no more than half the capacity. This method of pickling involves mixing the ingredients inside the jar by shaking. Therefore, vegetables need space for intense movement inside the dishes.

Cover the jar with a lid and shake vigorously for about 3 minutes. Now the vegetables need time to rest and gain aromatic strength and juiciness from the pickling ingredients. A couple of minutes is enough for this.

The snack is ready! Can be served in any form. They are especially tasty with boiled potatoes, lightly seasoned with oil.

Classic step-by-step recipe for 1 liter

I call a classic malosol recipe a method that requires a minimum set of ingredients. This includes the most standard products that affect the crunch and flavor of the vegetable. This is most often horseradish, garlic and dill umbrellas. Depending on your desire and mood, you can add something else. This option is certainly prepared in hot brine.

For 1 liter of brine there is about 1 kilogram of cucumbers, which is most often placed in a 3 liter jar.

Ingredients:

1. 1-2 medium horseradish roots;
2. 1 kilogram of fresh cucumbers;
3. 3 cloves of garlic;
4. a bunch of dill along with the stems;
5. 2 tablespoons of coarse salt.

For pickling, it is better to choose special pickling varieties. But we may not always know whether a cucumber is suitable for this. Especially if you bought it at the market and did not grow it yourself. Determining the appropriate variety is very simple. They usually have characteristic “pimples”. Their flesh is elastic and their skin is thin. A smooth and soft vegetable is not suitable for any type of pickling.

Place the washed cucumbers in a clean, sterilized jar. As soon as you reach a third of the volume of the dish, you need to lay a layer of planed horseradish root and coarsely chopped dill. Add half the amount of garlic here. First cut it in half or into 4 parts.

Add another third of the cucumbers and again make a fragrant layer of the same ingredients. Then fill the jar completely with vegetables and put the remaining seasonings on top.

Meanwhile, boil one liter of water in a saucepan and completely dissolve 2 tablespoons of coarse salt in it. Fine salt can adversely affect the texture of vegetables.

Fill the jar with boiling solution to the very top. Cover with a lid, no need to roll up.

The ingredients must cool completely at room temperature, and then the jar must be placed in the refrigerator.

After 2 days you can start tasting. Just at one glance, your mouth waters and you want to quickly crunch on the delicious, sour and crispy cucumbers.

Lightly salt cucumbers in a jar with hot water

Hot brine has several advantages over the cold salting method. Firstly, the product will be ready earlier, since boiling water cooks the fruits and they marinate faster. Secondly, the appetizer in hot water turns out more tender, with a piquant sourness.

For variety, I alternate between the hot and cold method in my kitchen. They actually turn out to be a little different. But each is tasty and good in its own way. It is impossible to say clearly which one is better. Try this method, you will certainly like it.

Ingredients:

1. 1 kilogram of smooth and elastic cucumbers;
2. 1 cherry tree branch with leaves;
3. 1 horseradish root;
4. sprigs of dill;
5. dill inflorescences;
6. 4 cloves of garlic;
7. 2 tablespoons of coarse salt;
8. 1 dessert spoon of sugar;
9. 5 peppercorns;
10. 2 bay leaves;
11. 1 liter of water.

In the hot method, I always start cooking with brine. Place a saucepan with 1 liter of water on the fire until it boils. While the water is heating up, let's get to the rest of the ingredients.