How to make lightly salted cucumbers. Lightly salted cucumbers in two ways. Choose cold: natural fermentation and probiotics! Instant lightly salted cucumbers in a jar. How to make lightly salted cucumbers with garlic and dill

They are sold in stores all year round, but only in the summer are they worthy of becoming lightly salted. It’s easy to prepare them - you can even do it... in a plastic bag. And to make the snack “new” every time, apples, lime and celery will come in handy.

There are many methods and recipes for express pickling cucumbers. However, most housewives cook according to the same “proven” recipe from summer to summer. But in vain - the taste palette of the snack is bright and varied, so limiting yourself to one recipe is akin to a crime. In order to become a law-abiding cook, you need very little - just take note of a couple of ideas.

By the way, in addition to the “classic” presentation lightly salted cucumbers- as a snack, they can be safely added to salads - instead of salted and pickled ones, as well as to okroshka and sauces.

• There are three main ways to prepare lightly salted cucumbers: in brine (hot or cold), in their own juice and the “dry” method. Despite the serious differences in preparation, all the recipes have little tricks in common:
• The most best cucumbers for quick salting - small (but not gherkins), strong and thin-skinned, bright green and with “pimples”. “Pimples,” by the way, indicate that you have a pickling variety of cucumbers on hand, and not a salad (smooth) variety.
• It is better to take cucumbers of the same size so that in the end there is enough salt for everyone equally.
• To make the cucumbers especially crispy and dense, they need to be kept in cold water for 2-3 hours.
• It is imperative to cut off the ends of cucumbers: firstly, it is in them that nitrates can accumulate, and secondly, this way they will cook faster and better.
• When sending cucumbers into a container for pickling, it is better to place them vertically - they will be salted more evenly.
• Cucumbers should not be pressed tightly into a jar or other container: as a result of too close proximity, they will lose their crunchy properties.
• The jar or pan with lightly salted cucumbers does not need to be tightly closed; you can simply cover it with a napkin, since air is needed for the fermentation of the brine.
• In addition to the traditional bouquet of greens from dill, parsley, horseradish, cherry leaves and black currants, you can use oak, green anise umbrellas, and tarragon.
• Among the “classic” spices, cloves, hot pepper.
• It is better to take coarse salt, sea salt is fine, but not iodized.
• To ready lightly salted cucumbers have not turned into “multi-salted”, it is better to store them in the refrigerator.

Method one. Lightly salted cucumbers in brine

If you pour cold brine over the cucumbers, they will be ready in 2-3 days. Hot (but not boiling!) brine gives a faster effect - you can try it after 8-10 hours. It is not necessary to prepare the brine in advance; you can do it simpler - put salt on top (at the rate of 2-3 tablespoons per 3-liter jar) and sugar in prepared jars filled with cucumbers, and then carefully pour boiled water over them. Then close the jar with a lid and shake it several times so that the salt dissolves evenly.

Except herbs and spices, you can add apples to the cucumbers. This fruit, traditional for pickles, will give cucumbers a specific sourness.

Recipe. Lightly salted cucumbers with apples

Ingredients: 1 kg of cucumbers, 2 green apples, 10 black peppercorns, small bunches of parsley and dill, 2-3 cherry leaves, 8-10 black currant leaves, 1 small head of garlic, salt.

Preparation. Wash cucumbers, apples and greens. Cut off the ends of the cucumbers. Cut the apples into 4 parts without removing the core. Separate the garlic into cloves and peel. Place cucumbers and apples in a jar or pan, interspersing them with herbs and garlic cloves. Add black pepper. Boil water, add salt (at the rate of 2 tablespoons per 1 liter of water) and mix thoroughly. Pour hot brine over cucumbers. After 8-12 hours you can try.

Method two. Lightly salted cucumbers in a bag

This method is especially useful at the dacha or picnic - no need to boil the water for the brine! Cucumbers that have been washed and dried on a towel should simply be placed in a container (any container, even a clean plastic bag will do) and sprinkled with salt and spices. The main thing is to first pierce the cucumbers with a fork or skewer, or even slightly cut them with a knife.

Recipe. Lightly salted cucumbers with lime juice

Ingredients: 1.5 kg of cucumbers, a bunch of dill with umbrellas, 6-7 black peppercorns, 4-5 allspice peas, 4-5 sprigs of mint, 4 limes, 1 teaspoon of sugar, 3.5 tablespoons of salt.

Preparation. Lightly crush the peppercorns in a mortar with sugar and a portion of salt - 2.5 tablespoons. Finely grate the zest from washed and dried limes and add salt and pepper to the mixture. Squeeze juice from stripped citrus fruits. Finely chop the dill stems and mint (leaves and stems). Cut off the ends of the cucumbers on both sides, then cut each cucumber into 2-4 pieces, depending on the size. Place them in a deep plate. Sprinkle the mixture from the mortar over the cucumbers, pour over the lime juice and stir. Then sprinkle with the remaining salt and chopped herbs and mix. After 30 minutes, the cucumbers are ready. Before serving, shake off the salt and most of the greens from the cucumbers.

You can pickle cucumbers using the “dry” method without cutting them. In this case, they will cook a little longer and definitely in the refrigerator.

Recipe. Lightly salted cucumbers with young zucchini

Ingredients: 1 kg of cucumbers, 1 kg of young zucchini, 3 tablespoons of salt, 1 teaspoon of sugar, 3 cherry leaves, 5-7 black currant leaves, 2 horseradish leaves, a bunch of dill with umbrellas, 3-5 cloves of garlic.

Preparation. Wash the cucumbers, dry them, trim the ends. Peel the zucchini and cut into slices. Grind dill and garlic, cherry, currant and horseradish leaves. Place all ingredients in a suitable sized container, close and shake well. Leave in a warm place for 1 hour, and then put in the refrigerator for 2-3 hours.

Method three. Lightly salted cucumbers in their own juice

The essence of this method is that instead of brine, the cucumbers are poured own juice, which can be prepared even from cucumbers that are not destined to become lightly salted - large and ugly. To obtain cucumber juice, peeled cucumbers can be rubbed through a sieve, crushed in a blender, or even passed through a juicer.

Recipe. Pickling cucumbers with hot peppers

Ingredients: 10 small cucumbers for pickling, several large cucumbers for “juice”, 3 cloves of garlic, 1 chili pepper, three leaves of horseradish, three umbrellas of dill, 3 tablespoons of salt.

Preparation. Peel large cucumbers and pass through a meat grinder. On three liter jar You will need approximately 1.5 liters of cucumber puree. Line the bottom of the jar with a sheet of horseradish, put an umbrella of dill and a clove of garlic cut in half. Place one tablespoon of salt on the greens. Fill 1/3 of the jar with cucumber mixture, lower some of the cucumbers for pickling, distributing them vertically. Top with horseradish leaf, dill, garlic and hot pepper. And again - a spoonful of salt. Add more cucumber mass and lay out a row of cucumbers. Add a spoonful of salt. Close the jar with a lid. After 2 days, you can try lightly salted cucumbers.

Advice. You can simplify the “layout” if you immediately add salt to the cucumber puree and mix it thoroughly. You can also pickle a couple of stalks of celery with cucumbers - lightly salted celery is also very tasty.

They are one of the oldest Russian snacks. They complement and dilute any meat, fish, vegetable dish. Therefore, as soon as the first fruits of this vegetable ripen in the beds, housewives begin to salt them. The whole secret of the spicy taste and good aroma of lightly salted cucumbers lies in properly prepared brine. Our article is dedicated to housewives who are inexperienced in this matter. In it you will learn how to prepare brine for lightly salted cucumbers in different ways. A snack made exactly according to these recipes turns out to be appetizing, aromatic, and most importantly, crispy.

in cold brine

Vegetables are bright green in color and have a crispy crust if heat treatment is not used to prepare them. How to prepare brine for lightly salted cucumbers using the “cold” method? In a separate bowl, mix 5 large glasses of water and 2 large spoons (not heaped). If you want the appetizer to be spicier, add 1 small spoon of dry mustard. While the salt is dissolving, prepare the vegetables and spices.

In a jar, put hot pepper, cut into circles, a head of peeled garlic, a couple of sprigs of dill and parsley. Place cucumbers on top of all the spices. Cover the fruits with fresh Pour brine over the cucumbers, cover with a tight lid and leave to salt for 3 days in the basement or on the balcony.

Lightly salted cucumbers in hot brine

“Daily cucumbers” is the name given to vegetables that are salted “hotly”. A snack made using this technology is ready to eat 24 hours after preparation. So, how to make hot brine for lightly salted cucumbers? In an enamel saucepan with water (2 liters) you need to put spices: laurel, allspice, cloves. You should also add 4 large spoons of rock salt here. Boil the contents of the pan for a couple of minutes. Strain the brine and pour into pre-prepared jars with cucumbers. Then you need to close the containers with lids and leave them in a dark place for a day. To make the dish aromatic and tasty, the fruits in the jar need to be sprinkled with chopped garlic, horseradish root, and herbs.

Spicy pickle for lightly salted cucumbers

This recipe is for gourmets. The taste of the dish created based on it differs from the taste of classic lightly salted cucumbers. It is sweeter and tart. To prepare the brine you will need: the juice of half a lemon, 2 small spoons of sugar, half the same spoon of salt, 1 large spoon of Dijon mustard. From these ingredients you need to make a brine (no need to add water). Cut the cucumbers into circles. Fold into glass jar, pouring marinade. The container should be closed and shaken well. Leave the snack in the refrigerator for an hour or two. Shake the bowl of cucumbers from time to time. The dish can be tasted after two hours.

Prepare crispy, tasty, aromatic lightly salted cucumbers not difficult at all. The main thing in this matter is to choose the brine recipe that you and your family members like. And this can only be found out through experiments. Try the cooking methods presented in the article, and for sure, they will all “settle” for a long time in your notebook with recipes for your favorite dishes.

What is important when low-salt?

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

It is advisable to soak cucumbers for 2-3 hours in clean water, if they are not just picked from the garden. During the soaking process, the cucumbers will become firmer and crispier.
You can cook cucumbers in a jar, but lightly salted cucumbers are best cooked in an enamel pan. This will make it easier to remove them for use.

How long to lightly salt cucumbers:

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

You need to use coarse rock salt. “Extra” salt makes cucumbers soft, not crunchy.

Proportions for any brine:

• take 2 level tablespoons per 1 liter of water!

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

Recipe No. 1 (hot method)

Ingredients:

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

1. Trim cucumbers on both sides. This time, for pickling, I took the very different ones that were available. Not particularly selecting, but a lot.

2. The garlic needs to be peeled and the leaves should be washed thoroughly. Dried hot peppers from last summer.

3. Into the pickling container ( enamel pan or bottles) you need to put in some herbs and spices.

4. Place cucumbers tightly on top.

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

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

How does this method differ from the previous one? The fact that cucumbers are filled with cooled brine. With this method, the cucumbers will be ready 1 day later, but they will be denser and crispier!!!

• Trim cucumbers on both sides
• Boil water, dissolve salt and sugar. Cool the brine to room temperature!!
• Place herbs and spices on the bottom of the pan. It is better to crush the garlic with a garlic press.
• Place cucumbers. You can also put an umbrella of dill on top.
• Pour brine and press down on top with pressure. If cucumbers are pickled in a saucepan, then just put a plate on top.

Recipe No. 3 (crispy cucumbers)

Ingredients:

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

• Trim the ends of cucumbers on both sides
• Place half the dill and garlic on the bottom of the pan. You don’t need to peel the garlic, but cut it in half across the head
• Place cucumbers on top and pour cooled brine
• Place the second half of the dill on top and press down with a plate.
• After 2-3 days, the cucumbers are ready.

We offer recipes for preparing delicious crispy lightly salted cucumbers instant cooking in brine. When pouring hot brine over the vegetable, the appetizer will be ready within a few hours. And if you are not in too much of a hurry, you can save vitamins and prepare cucumbers with cold brine. But in this case, you will have to wait at least a day, which is also not that long.

Delicious crispy quick-cooking lightly salted cucumbers - recipe in brine with garlic

Ingredients:

• fresh cucumbers – 2-2.5 kg;
• non-iodized rock salt – 60 g;
• cherry leaves – 5-7 pcs.;
• black currant leaves – 7-8 pcs.;
• small – 2 pcs.;

Preparation

For pickling lightly salted instant cucumbers, medium-sized specimens of prickly, non-smooth varieties are suitable. Ideal, of course, if the cucumbers are freshly picked, so they will turn out as crispy as possible. If you purchased them at the market, it is better to soak the vegetable in cold water for several hours to restore lost moisture.

As a vessel for the preparation, you can take a three-liter jar, an enamel pan, or just a deep glass bowl. At the bottom of the container you need to put half of the prepared herbs, namely a dill umbrella, a horseradish leaf, three cherry leaves and four currant leaves. We also throw in allspice and black peppercorns and bay leaves, and also peel the garlic cloves, cut them in half and place them with the other ingredients.

Now it's the turn of the cucumbers. We wash them, cut off the edges, and place the fruits themselves in a container on top of herbs and spices. On top we place the remaining green fragrant leaves and an umbrella of dill. Next, prepare the brine. For one liter of purified water heated to a boil, add two tablespoons of rock salt, which must not be iodized, and stir until all the crystals are dissolved. Now pour hot brine over the cucumbers and leave for eight hours at room conditions.

When ready, lightly salted cucumbers must be placed in the refrigerator.

How to pickle crispy lightly salted cucumbers in a quick way - a simple recipe in brine with sugar

Ingredients:

• fresh cucumbers – 1.9 kg;
• filtered or spring water – 1 l;
• granulated sugar – 25 g;
• non-iodized rock salt – 65 g;
• small head of garlic – 1 pc.;
• medium-sized dill umbrellas - 2 pcs.;
• black – 7-8 pcs.;
• small horseradish leaf – 2 pcs.;
• black and allspice (peas) – 5 pcs.;
• medium size bay leaves– 3 pcs.

Preparation

We select and prepare cucumbers taking into account the recommendations described in previous recipe. The vegetable must be washed, soaked in cold water if necessary, and then cut off the edges. We also rinse the dill umbrellas, horseradish and currant leaves, and disassemble the garlic head into teeth, which we peel and cut in half. Place half of the spices and herbs on the bottom of the vessel in which lightly salted cucumbers are supposed to be pickled. Now it’s the turn of the cucumbers themselves, which have been properly prepared. We complete the composition with the remaining spices and herbs.

Next, prepare the brine. Depending on how quickly you need to get lightly salted cucumbers, leave the water cold or heat it to a boil. When pouring in a cold way, mix spring water or boiled and cooled filtered water with non-iodized salt and sugar and stir until all the crystals dissolve. Pour the brine into a jar and leave for twenty-four hours.

To get lightly salted cucumbers in just a few hours, pour boiling brine over them and leave until cool, after which we also put them in the refrigerator.

Usually classic recipe lightly salted cucumbers require a period of at least 3 to 4 days for pickling. It is during this period that they are sufficiently saturated with salt and spices, becoming tasty and crispy. But if you don’t want to wait that long, try making quick lightly salted cucumbers using our proven recipes!

Recipe No. 1

Quick lightly salted cucumbers with rye bread

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

Before pickling, it is recommended to immerse the cucumbers in cold (or preferably ice) water for several hours. Once saturated with moisture, the fruits will become elastic and crispy. For the marinade, you can use spices according to your taste and desire. These can be currant, walnut, horseradish, and cherry leaves. Moreover, plants not only add flavor to cucumbers, but also help them retain their crispness. Dill is suitable both fresh and dry. But it is recommended to use only coarse rock salt. Fine “Extra”, sea and iodized salt are not suitable for pickling - the cucumbers will become soft and not tasty.

Ingredients:

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

Cooking method:

Take any glass container. It could be a jar, a bowl, a deep bowl or. Place spices and pre-washed herbs at the bottom.


To make lightly salted cucumbers salt faster, cut off the ends on both sides. Place the green fruits tightly in a bowl with the spices.


Place several sprigs of dill and bread wrapped in cheesecloth on top of the cucumbers.

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


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


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


Quick, lightly salted cucumbers are stored in the refrigerator for about 14 days.

Recipe No. 2

Hello everyone from my mom, she sent us a simple

Quick recipe for crispy lightly salted cucumbers

According to this recipe, cucumbers can be prepared even in winter.

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

We don’t use any peppercorns or parsley. With them, lightly salted cucumbers turn out soft.

How to pickle lightly salted cucumbers in one day

Ingredients:

• Cucumbers to fill a three liter jar
• Green dill with sprigs and umbrellas (in winter you can use dill greens and dried dill seeds)
• Fresh garlic - 5 cloves
• Coarse rock salt (without iodine, not sea salt or “Extra”) – 3 heaped tablespoons
• Water - boiling water

Cooking process:

Cucumbers wash well; to quickly prepare lightly salted cucumbers, their ends are cut off. Three are being prepared liter jar: just washes well, without sterilization. Dill and chopped garlic are placed on the bottom,

then cucumbers, you can also put dill umbrellas on top, add 3 tablespoons of salt, as in the photo

Boil the kettle and pour boiling water over the cucumbers.

Close with a nylon lid.

You need to carefully hold the jar by the lid and twist it in different directions so that the salt disperses; when the lightly salted cucumbers have cooled, they need to be put in the refrigerator. Usually, I cook lightly salted cucumbers overnight, by the morning they have cooled down, and I put them in a cold place. Instant lightly salted cucumbers (drenched in boiling water) can be eaten in the evening.

This is how you can easily and quickly make lightly salted cucumbers at home! They need to be stored in the refrigerator.