Lightly salted crispy cucumbers in a jar and pan - a recipe for cooking in cold water, boiling water quickly, without vinegar, photo. Recipes for quick-cooking lightly salted cucumbers in a saucepan Lightly salted cucumbers without boiling water

Cucumbers in lightly salted brine are one of the most popular appetizers on our tables. They go perfectly with any dish: boiled potatoes, baked meat, various soups, side dishes and savory pastries. Lightly salted cucumbers are prepared very quickly and easily, and there are many recipe options. Classic lightly salted with cold or hot brine, spicy salted, in a bag, with apples, zucchini, mushrooms, tomatoes, spicy with horseradish and garlic - choose the cooking option that suits your taste.

How to select and prepare cucumbers for harvesting for the winter

For quick preparation of lightly salted cucumbers, small, elastic, young vegetables with thin, pimply skin are ideal. Varieties Nezhinsky, Parisian and Moravian gherkins, Muromsky are the optimal choice. In addition, greenhouse cucumbers are perfect for quick pickling. Overripe, limp, large fruits can only be used for preparing certain types of lightly salted preparations, for example, for pickling in their own juice. For preparation, it is better to select vegetables of the same size so that they are evenly salted.

What utensils will you need?

According to the rules for preparing lightly salted, pickled and salted homemade winter preparations, you need to use ceramic, glass or enamel dishes. Plastic containers are unsuitable for this because they release harmful substances. Housewives often use jars to pickle vegetables, but a pan is a more convenient option - it is easier to place fruits in it, as well as to remove them. In addition, if vegetables are tightly compacted into jars, they will no longer crunch so appetizingly.

Quick and tasty step-by-step recipes for lightly salted cucumbers with photos

There are a large number of different recipes for preparing lightly salted cucumbers, but most of them are designed for pickling time of at least a day, but sometimes you want to try a spicy appetizer right away. How to make lightly salted cucumbers quickly? Below are different step-by-step recipes for lightly salted cucumbers, the preparation of which may take from 20 minutes to 3 days.

Classic recipe with horseradish and garlic in a three-liter jar

A mandatory step in the preparation of lightly salted cucumbers is their premature soaking in water. After this, the vegetables become more elastic and crunchy. Even the freshest fruits, just picked from the garden, should be kept in liquid for at least 2-3 hours. After salting, press down the vegetables with a weight placed on the lid, which should have a smaller diameter than the pan.

Ingredients:

• Liter of water.
• A glass of sugar.
• 2 tablespoons salt.
• 4-5 peppercorns.
• One and a half kilograms of cucumbers.
• 1 head of garlic.
• Leaves of black currant, cherry.
• Horseradish pieces.
• A pinch of ground chili pepper.
• Dill umbrellas.

1. Wash and cover the cucumbers with water, leaving them to sour for 4 hours.
2. Peel and cut the garlic cloves into slices.
3. Place currant and cherry tops, dill umbrellas, horseradish, allspice peas, garlic, chili peppers into an aluminum or enamel container.
4. Place clean vegetables on top of the herbs and seasonings. Cover them with a second layer of leaves and dill.
5. To prepare the brine, dissolve salt and sugar in a liter of water. Bring the liquid to a boil.
6. Pour boiling water over the cucumbers until the water covers the fruit. Close the container with a lid until the filling has cooled completely, then put it in the refrigerator. After a day, serve the appetizer on the table.

Dry pickling without brine in a plastic bag

With the arrival of summer and the appearance of an abundance of fresh vegetables, many housewives begin to experiment by preparing various delicious snacks. Lightly salted cucumbers are a great option to preserve the freshness of vegetables, but change the boring taste. This dish does not require much time from the cook; just 1 hour is enough. It is better to choose pickling rather than salad varieties of vegetables for cooking. Their main difference is the large number of pimples on the green surface of the cucumbers.

Ingredients:

• A kilogram of cucumbers.
• A teaspoon of cumin.
• 3 cloves of garlic.
• A tablespoon of sea salt.
• Fresh herbs: dill, parsley, cherry and currant leaves.

Quick recipe:

1. Place the torn greens in a thick cellophane bag. An alternative to a bag is a plastic container with a lid.
2. Cut off the cucumber ends and send them there.
3. Press the garlic or grate it on a fine grater and add to the rest of the ingredients.
4. Mash the cumin using a mortar and pestle. Along with the salt, add the resulting powder to the bag, tie it and shake vigorously to mix the products.
5. Place the bag on a plate and put it in the refrigerator for 60 minutes. During this time, the vegetables will release juice and have time to ferment.

Assorted with tomatoes, dill and vinegar in a saucepan

Juicy, crispy, tasty cucumbers ideally complement any salad and go well with any dishes. To pickle assorted vegetables with tomatoes and herbs, you should choose fresh, small fruits of a rich green color (without yellow spots). This appetizer will appeal to lovers of moderately salty salads. The main thing to obtain an excellent taste is to correctly calculate the proportions of vinegar, salt and granulated sugar for the marinade.

Ingredients for a three-liter jar:

• 2 heads of garlic.
• About 1.5 kg of cucumbers.
• Tomatoes (quantity as desired).
• One horseradish leaf.
• A bunch of dill.
• Five leaves of cherries and currants.
• One and a half liters of boiled or spring water.
• 9 percent vinegar - a tablespoon.
• Basil, parsley and other herbs as desired.
• A teaspoon of sugar.
• 2 tablespoons of iodized salt.

How to pickle:

1. Wash the vegetables and trim the edges.
2. Divide the garlic into cloves.
3. Place peeled herbs, garlic, horseradish leaves, currants, and cherries at the bottom of the jar.
4. Fill the container tightly with cucumbers and small tomatoes, mixed or layered.
5. To prepare the marinade, boil water with salt and sugar. When the liquid has cooled slightly, pour it into a jar, adding vinegar.
6. Cover the container with the snack with gauze and place it on a plate. It is better to keep lightly salted mixed vegetables warm. The ideal place would be a window. After two days, the snack will be ready to eat.

Cold method with mustard

Instant lightly salted cucumbers made in cold brine are very tasty and crispy. The appetizer is marinated for 2-3 days and acquires a slightly sour, spicy, rich taste. You can season it with any herbs (cilantro, celery, basil, parsley, dill), a slice of lemon, ginger, horseradish leaves, currants or cherries. Some brave housewives even add oak bark and mint to the snack. However, you should not overdo it with the amount of seasonings, so as not to overwhelm the taste of the cucumbers themselves.

Ingredients:

• 2 bay leaves.
• A couple of sprigs of parsley, dill, basil and other herbs of your choice.
• 2 cloves of garlic.
• Half a liter of water.
• 6 medium cucumbers.
• Mustard seeds (2 tsp).
• 2 cloves.
• A handful of allspice.
• Half a tablespoon of salt.

Step-by-step quick cooking recipe:

1. Peel and cut the garlic cloves in half.
2. Place herbs, mustard, garlic, bay leaves and other spices in the bottom of a liter jar.
3. Place half of the cucumbers cut into large circles next to the dill and parsley.
4. Repeat the layer of herbs, spices and cucumbers again.
5. Dissolve fine salt in cold clean water and pour the brine over the appetizer.
6. Cover the jar loosely with a lid and leave in a dark place for 2-3 days. The pickling should ferment at room temperature.

Recipe for cooking in just a day using sparkling mineral water

One of the simplest and fastest options for preparing lightly salted cucumbers is marinating with sparkling water. For this recipe, you can choose any greens, experiment with seasonings and combinations of vegetables. The appetizer turns out very tasty even with just dill. Please note that the smaller the cucumbers, the faster they will cook.

Ingredients:

• A kilogram of gherkins.
• Head of garlic.
• A couple of tablespoons of salt.
• A liter of sparkling water.
• A large bunch of dill.

1. Divide a bunch of dill into two parts, place half at the bottom of the jar.
2. Cut the peeled garlic into circles and add to the dill.
3. Place washed vegetables with trimmed ends on top of the greens and cover with dill again.
4. Pour mineral water into a bowl and dissolve salt in it. Pour this liquid over the cucumbers. Cover the jar with a lid and place in the refrigerator overnight.

Early ripening lightly salted cucumbers in 2 hours in liter jars

To prepare lightly salted cucumbers very quickly, you should use one trick: vigorously shake the vegetables in the jar. This will help the fruits to salt faster. And for the most urgent pickling of cucumbers, they must first be cut into long slices. So, vegetables that are “beaten” when shaken will release juice faster, absorbing the aroma and taste of seasonings.

How to prepare “five-minute”:

1. Cut the cucumbers and peeled garlic cloves into slices.
2. Place the chopped herbs at the bottom of a jar, enamel bowl or pan.
3. Place cucumber slices and garlic on top. Sprinkle the vegetables with salt, it should be in moderation.
4. When using a jar to prepare a snack, cover it with a lid; if using another container, place pressure on top.
5. Let the dish brew for about three hours in a warm place, then serve. Store the snack in the refrigerator later.

Hot method with sugar for the winter

Lightly salted cucumbers are added to many dishes - salads, stuffed meat dishes, meatballs, cutlets, bagels, pickles. For the listed dishes, cucumbers are not the main thing, but vegetables complement them perfectly, giving them a special taste. Even the most ordinary sandwich with the addition of lightly salted cucumbers takes on a completely unusual sound.

Ingredients:

• 50 grams of sugar and salt.
• A bunch of dill, parsley.
• A liter of clean water.
• 5 bay leaves.
• 4 cloves of garlic.
• Onion – 1 pc.
• 5 peppercorns.
• 10 grams of fennel seeds.
• 30 grams of vinegar 9%.
• A kilogram of cucumbers.

Quick and easy preparation of lightly salted cucumbers:

1. Place all ingredients except cucumbers in a saucepan and boil its contents.
2. When the sauce has cooled a little, pour it over the fruits that were previously compacted in the jar. Leave the snack to brew for a day, then seal it for the winter, sterilizing the container.

How to properly store lightly salted cucumbers

Over time, lightly salted cucumbers become salty. If you want to preserve the original taste of vegetables, it is worth providing them with proper storage conditions. Put the prepared, marinated snack in the refrigerator - this way you can slow down the fermentation processes when the brine begins to become cloudy. Do not cook a lot of cucumbers at once if you are not sure that you will have time to deal with them in 4-5 days. It’s better to make a little and gradually add new fruits to the brine as you eat the first ones.

Video

Lightly salted cucumbers cook very quickly, and their fresh summer taste and aroma will delight those present at any feast. A light, tasty snack will be a real boon for housewives who cannot devote much time to the kitchen. Crispy cucumbers, prepared quickly, are suitable for serving after just a couple of hours of pickling. By watching the videos below, you will learn how to prepare aromatic, spicy lightly salted cucumbers, which go perfectly with any first and second courses.

Simple recipe in a plastic bucket

In Korean

Crispy home-salted with spices

Quick preparation in 15 minutes in a bag

How to prepare lightly salted crispy cucumbers at home, recipes with photos tell you in all the smallest detail. If you want to get a tasty preparation as quickly as possible, you can simply put the vegetables in a pan or jar, add spices, herbs and aromatic herbs, pour in brine (boiling or cold as desired) and after 6-8 hours enjoy juicy cucumbers. When your plans include stocking up as many jars of home preserves as possible for the winter, you should pay attention to cooking methods that require long-term storage. All options are provided with step-by-step instructions and photos of the resulting dish. Cooking with such tips at hand is very easy, convenient and enjoyable.

How to make lightly salted crispy cucumbers in a jar - a quick recipe with photos

This is one of the fastest ways to prepare lightly salted crispy cucumbers in a jar. The beauty of the recipe also lies in the fact that the vegetable dish can be consumed a day after being placed in brine, and can be rolled under a tin lid for the winter.

Necessary ingredients for preparing crispy lightly salted cucumbers in a jar

• cucumbers – 1.8 kg
• garlic – 6 cloves
• dill umbrellas - 4 pcs
• currant leaves – 4 pcs.
• parsley sprigs – 6 pcs
• salt – 86 g
• coriander seeds – 20 pcs.
• ground black pepper – ½ tsp
• bay leaf - 4 pcs

Step-by-step instructions for the recipe for crispy lightly salted cucumbers cooked in a jar

A simple recipe for lightly salted crispy cucumbers with spices in cold water

A bright, spicy taste and a delicate, refined aroma are the main distinguishing features of lightly salted cucumbers prepared according to this recipe. And their unsurpassed crunchiness is provided by horseradish leaves, which are included in the vegetable snack in considerable quantities for such a volume.

Necessary ingredients for a simple recipe for crispy lightly salted cucumbers

• cucumbers – 2 kg
• liquid mustard – 2 tbsp
• lemon – 1 pc.
• sugar – 4 tsp
• salt – 2 tsp
• white mustard seeds – 6 pcs.
• black peppercorns – 6 pcs.
• horseradish leaf – 4 pcs
• water – 1.5 l

Step-by-step instructions for the recipe for preparing delicious and crispy lightly salted cucumbers

1. Wash the cucumbers, cut off the edges and soak in ice water for a couple of hours.
2. Then remove, dry and cut into rings 1-1.5 centimeters thick.
3. Dissolve salt and sugar in water, pour in the juice squeezed from lemon, add mustard and mix very well until the components are completely dissolved.
4. Line the bottom of the jar with horseradish leaves, add mustard seeds and peppercorns, place cucumbers very tightly on top and pour cold brine.
5. Cover the container with a lid and put it in the refrigerator for one day. After this, the cucumbers will become suitable for food.
6. If you want to save this preparation until the cold weather, the jars of vegetables will need to be sterilized and rolled up under metal lids.

A detailed recipe for crispy lightly salted cucumbers for quick cooking in a saucepan at home

Very quickly and without any effort, you can make crispy lightly salted cucumbers at home in the most ordinary saucepan. According to the information below in the recipe, all you need to do is prepare all the ingredients and then fill them with brine. In a day, the dish will be ready and will be a pleasant addition to meat, fish, boiled or fried potatoes.

Necessary ingredients for a quick recipe for crispy lightly salted cucumbers in a pan

• cucumbers – 2.5 kg
• salt – 4 tbsp
• peppercorns – 10 pcs
• allspice – 6 pcs
• garlic – 1 head
• dill – 6 umbrellas
• horseradish – 2 leaves
• water – 2 l

Step-by-step instructions on how to make lightly salted crispy cucumbers in a saucepan at home

1. Soak washed cucumbers with trimmed edges in ice water for 2 hours, then remove and dry.
2. Rinse the greens, chop them coarsely and place most of them on the bottom of an enamel pan.
3. Remove the husks from the garlic, divide it into cloves, cut each into 2-3 parts and place in a saucepan with the greens.
4. Place the cucumbers on top and cover with the remaining herbs.
5. Heat water over high heat, dissolve salt in it, boil for 5 minutes and cool to room temperature. Pour brine over the cucumbers, cover with a wide flat plate, press down with a weight and leave for one day. After this time, the vegetables will be well soaked and suitable for consumption.

An original recipe for lightly salted crispy quick-cooking cucumbers with boiling water and rye bread

According to the original recipe, cucumbers are guaranteed to retain their crispness if you use a horseradish leaf during cooking and pour boiling brine over the vegetables. And the speed of impregnation with spices will be ensured by rye bread, which will need to be placed in a container where the juicy fruits are located.

Necessary ingredients for quick-cooking lightly salted crispy cucumbers

• cucumbers – 1 kg
• water – 1 l
• sugar – 2 tbsp
• salt – 3 tbsp
• dill – 6 sprigs
• rye bread – 2 slices
• ground coriander – 1/3 tsp
• black peppercorns – 6 pcs.
• horseradish leaves - 2 pcs

Step-by-step instructions on how to quickly pickle cucumbers in boiling water with rye bread

1. Place pre-washed horseradish leaves and spices in a deep saucepan or bowl.
2. Cut off the edges of clean cucumbers and place in a thick layer in a container with spices and herbs.
3. Place sprigs of dill and pieces of rye bread, carefully wrapped in cheesecloth, on top.
4. Bring water to a boil over high heat, add sugar and salt, boil until completely dissolved and pour boiling liquid over the cucumbers.
5. Place a weight on top and leave for one day at room temperature.
6. Then take out the bread, and put the workpiece in the refrigerator for 2-3 hours, after which it is served.

Lightly salted crispy cucumbers in jars for the winter - recipe with photos

Crispy lightly salted cucumbers, rolled in jars according to this recipe with photo, will really appeal to those who love spicy preserved vegetables. Horseradish root and hot pepper give the dish a special piquant taste, and the combination of three types of leaves provides the appetizer with a bright, memorable aroma.

Necessary ingredients for preparing crispy lightly salted cucumbers for the winter

• cucumbers – 1 kg
• cherry leaves – 2 pcs.
• currant leaves – 4 pcs.
• horseradish leaf – 1 piece
• dill umbrellas – 4 pcs
• horseradish root – 10 g
• red hot pepper – ½ pod
• garlic – 8 cloves
• salt – 50 g

Step-by-step instructions on how to pickle delicious crispy cucumbers in a jar for the winter

1. Wash the cucumbers, trim the ends and soak for 4-5 hours in cold water.
2. Peel the horseradish root and cut into cubes. Cut off the stem of the hot pepper, remove the seeds, and chop the pulp into thin rings or half rings.
3. Wash and dry all the greens well, cut the garlic cloves into halves.
4. Place 1/3 of the herbs and spices on the bottom of the enamel pan, make a layer of cucumbers, then put the spices and cucumbers back in, and cover with the remaining leaves on top.
5. To make brine, bring water to a boil, dissolve salt in it and boil for 10 minutes.
6. Pour the fiery brine over the vegetables, cover with a plate, place a load on top and remove a dark, dry place for souring. Usually a day and a half is enough for this.
7. After time has passed, remove the pressure and transfer the vegetables and herbs to previously prepared sterilized jars.
8. Pour the brine into a saucepan, bring to a boil, skim off any foam that forms and simmer over low heat for 3-5 minutes.
9. Fill the jars with brine, quickly roll them up, turn them over, and, wrapping them in a blanket, cool completely. Before winter sets in, send the preserved food to the basement or cellar.

The best recipe for lightly salted crispy cucumbers without vinegar for the winter

Even without adding vinegar, you can prepare crispy lightly salted cucumbers for the winter. Reliable preservation of the preservation will be ensured by the sugar-salt filling, subjected to double boiling. Vegetables prepared according to this recipe will be tender in taste and will not lose their natural juiciness until the harsh winter cold.

Necessary ingredients for pickling cucumbers for winter without adding vinegar

• cucumbers – 1.8 kg
• sugar – 2 tbsp
• salt – 2 tbsp
• garlic - 8 cloves
• dill – 1 bunch
• celery leaves – 4 pcs.
• currant leaves – 2 pcs.
• bay leaf – 2 pcs
• water – 1.5 l

Step-by-step instructions on how to make delicious lightly salted cucumbers without vinegar

1. Wash the cucumbers well to remove dirt and soak in cool water for 3-4 hours. This procedure will help preserve the natural crispness of the vegetables and give them additional juiciness.
2. Peel the garlic and cut the cloves in half.
3. Rinse the dill, blot with a napkin and divide into sprigs.
4. To make the brine, pour clean water into a saucepan and bring to a boil over medium heat. Pour salt and sugar into the bubbling liquid and stir until they are completely dissolved.
5. Place celery, currant and bay leaves in a clean, sterilized jar, add sprigs of dill and slices of garlic. Place the cucumbers tightly on top, pour boiling brine over them and leave to soak overnight.
6. In the morning, pour the brine into a saucepan, boil it again over high heat, pour it back into the jar and quickly roll it under a tin lid. Turn it upside down, wrap it in a blanket and leave it for a day so that the preservation cools completely. Then put it in the cellar or pantry for winter storage.

When the first cucumbers appear, there are usually too few of them to pickle for the winter, but to enjoy lightly salted cucumbers - just right! Let's prepare lightly salted cucumbers using the hot method in a jar. This is a very simple and quick recipe: you can taste hot salted cucumbers in just a few hours!

Hot pickling of lightly salted cucumbers quickly allows you to get a flavorful, crispy appetizer or a savory ingredient for various salads on the table.

We select small, young, pimply cucumbers with delicate skin from the market and make lightly salted cucumbers using a hot, instant cooking method. Choose cucumbers of approximately the same size so that pickling proceeds evenly.

When preparing lightly salted cucumbers quickly with boiling water, use the same herbs and seasonings as for regular pickling. Usually at the market, greens for pickling cucumbers are sold in ready-made bunches, where everything you need is collected: horseradish leaves, currants, cherries, umbrella dill. If you don’t have such herbs, make do with the usual dill, garlic, bay leaf and peppercorns, however, the richer the bouquet of spices, the richer and more interesting the taste lightly salted cucumbers doused in boiling water will have.

Ingredients for the recipe "Quick method of lightly salted cucumbers with boiling water"
cucumbers	1.5 kg
Water	1.5 liters
Salt	2 heaped tablespoons (50 grams)
Horseradish leaves	3 pieces
Bay leaf	3 pieces
Cherry and currant leaves	10 pieces each
Dill with umbrellas	3-4 stems
Garlic	8-10 cloves
Allspice peas	1 teaspoon
Black peppercorns	1 teaspoon

Lightly salted cucumbers recipe crispy in hot water

We prepare everything you need. Wash cucumbers and greens.

We cut off the tip of the cucumbers, the one where the tail is. This way the cucumbers will be salted faster.

Chop the horseradish leaves and dill stems.

In a three-liter jar at the bottom we put some horseradish greens, dill, some currant and cherry leaves, a bay leaf, and a few peeled garlic cloves. Then we begin to pack the cucumbers tightly. As you lay them, sprinkle them with the remaining herbs, garlic cloves and bay leaves. When all the cucumbers are placed, pour black and allspice into the jar. Place a dill umbrella with seeds on top.

Since we will be pouring boiling water over lightly salted cucumbers, we prepare a hot brine for lightly salted cucumbers. Pour one and a half liters of water into a saucepan, add regular rock salt and bring to a boil.

Carefully pour the lightly salted cucumbers in a jar with hot brine. Cucumbers should be completely covered with brine. Leave on the counter until it cools, then put it in the refrigerator.

Today I will share recipes for quick-cooking lightly salted cucumbers in a saucepan. They can be prepared in small quantities for immediate consumption. If you salt more, then after a while they will become pickled.

Lightly salted cucumbers: recipe with garlic and dill in a pan

The first recipe I will share is a recipe for lightly salted cucumbers with garlic and dill in a saucepan.

You need to prepare:

• 2 kilograms of young, pimply cucumbers;
• A heaping tablespoon of salt;
• A bunch of dill with inflorescences;
• Large head of garlic;
• Horseradish root about 5 centimeters;
• Dessert spoon of coriander beans.

Pickling lightly salted cucumbers in a saucepan:

1. To begin with, let’s keep the washed fruits in cold water for some time. This may take from 30 minutes to two hours.
2. To prepare the filling, boil a liter of water with salt.
3. Place half the dill, thinly chopped horseradish root, and sliced ​​garlic into the bowl. Distribute cucumbers on top. Place the second half of the dill and coriander seeds on top.
4. Fill with hot filling. Cover with a plate. If you have horseradish leaves, you can cover the vegetables with them.

You can try it in the morning.

How to lightly salt cucumbers with cold brine

And now we will use a recipe for quickly cooking lightly salted cucumbers in cold water in a saucepan. Cold pickling takes a little longer to prepare, but it turns out aromatic, crispy, and retains the green color of the fruit.

• Cucumbers - 2 kilos;
• Salt - 35 grams;
• Garlic - 4 cloves;
• Hot pepper - half a pod;
• Dill with an umbrella - a small bunch;
• Horseradish leaf - 2 pieces;
• Tarragon - 5 sprigs;
• Currant leaves - 6 pieces.

Cooking at home:

1. According to the recipe, pickle cucumbers in a saucepan in spring or well water. As a last resort, you can take filtered one. Just not boiled.
2. Dishes for salting should be enameled. Do not salt in an aluminum pan to avoid oxidation.
3. We place all the products specified in the recipe in a container in layers. The top layer should be greens.
4. Pour the prepared cucumber mixture into a liter of water with salt dissolved in it. Cover with a lid and leave in the room. After two days, the pickle will be ready with simple salting.

I take the sample already on the second day. My husband likes them more sour. Try it as you like. If you want to ferment cucumbers, leave them in a warm place for a couple of days.

Large cucumbers: how to pickle tasty and quickly

These cucumbers are prepared quickly, literally in half an hour. They turn out very tasty, fragrant, crispy.

We will need:

• 4 large cucumbers;
• 4 large cloves of garlic;
• A large bunch of dill;
• Coffee spoon of ground coriander;
• A teaspoon of salt;
• Dessert spoon of vinegar;
• Half a glass of fragrant sunflower oil.

How to do it quickly:

1. You can pickle it in a saucepan, but only a small one. Or in a large bowl with a lid.
2. Cut the washed and dried fruits into quarters. Rinse the greens, let them dry on a paper towel, and chop them not very finely. Crush whole garlic cloves, then finely chop.
3. Put everything you need according to the recipe into a bowl, cover with a lid, and shake well several times. We put it in the refrigerator. After twenty minutes, mix our appetizer. After another quarter of an hour, we serve the appetizer to the table.

Note

In this recipe, salt, vinegar, oil can be adjusted to your taste.

Recipe for quick-cooking lightly salted cucumbers with boiling water in a saucepan

According to this recipe, quick-cooking lightly salted cucumbers are poured with boiling water in a saucepan, so they are prepared a day in advance.

You need to take:

• Cucumbers;
• Dill with seeds;
• Horseradish leaf and root;
• Garlic;
• Cherry and currant leaves;
• Salt – 50 grams per liter of water.

I don't specify the amount of seasoning. It all depends on the amount of vegetables and the taste of the housewife.

1. The fruits must be washed and the tails trimmed. Divide the seasonings in half. We lay out half the bottom of the dish, place the vegetables, and put the other half of the seasonings on them.
2. Boil water with salt and pour it over the fruits prepared for pickling. Place a plate on top and close with a lid.
3. After 12 hours you can try. But again, be guided by your taste. Some will like it better in a day, and others in two.

Bon appetit everyone!

Lightly salt cucumbers in 5 hours

Now I will tell you how to salt lightly salted cucumbers in a saucepan without spending a lot of time on this process.

• A kilogram of cucumbers;
• Dessert spoon of salt;
• Dill bush;
• 3 cloves of garlic.

How to quickly make cucumbers:

Place washed cucumbers without stems, herbs and garlic in a container. Sprinkle the vegetables with salt and pour boiling water. After five hours, put the container with the snack in the cold.

As you can see, in this recipe we used simple salting.

Quick cucumbers with mustard

We prepare:

• 2 kilograms of cucumbers;
• Dill bush with seeds;
• A bunch of parsley;
• Horseradish leaves;
• Cherry leaves;
• Currant leaves;
• Hot pepper;
• 7 cloves of garlic;
• 2 liters of water;
• 100 grams of salt;
• 30 grams of sugar;
• A tablespoon of mustard with a mountain.

1. Immerse the cucumbers in water for a couple of hours. Line the bottom of the dish with herbs, add chopped hot peppers and garlic. Place cucumbers with trimmed tails on top of the greens. Sprinkle mustard on top of the vegetables.
2. Pour salt and sugar into hot, boiled water. Mix well. Pour the resulting brine into a container with vegetables.
3. Leave the pickle warm for several hours. Then we put it in the refrigerator. By evening the cucumbers are ready.

As you can see, the recipe for lightly salted cucumbers is not complicated, but the cucumbers turn out crispy and very tasty.

Lightly salted sliced ​​cucumbers in a saucepan in 5 minutes

This recipe for lightly salted cucumbers can be made in a saucepan in five minutes.

We will need:

• A kilogram of gherkins;
• 6 cloves of garlic;
• A bunch of dill;
• 35 grams of salt;
• Juice of half a small lemon.

We cut the gherkins into four parts, first removing the tails. Chop the dill and garlic. Place the prepared products in a container and squeeze the garlic into it. Sprinkle vegetables with salt and pour lemon juice. Mix well. Place the container with the snack in the refrigerator. Try the chopped gherkins after five minutes.

I hope you enjoy this quick 5 minute recipe and take note of it.

“Barrel” cucumbers – the same taste in a convenient container

Not every housewife has a basement for storing pickles in a barrel or bucket, so pay attention to the recipe for barrel cucumbers in a saucepan.

• 1.5 kilograms of medium-sized cucumbers;
• 60 grams of salt;
• Liter of water;
• 0.5 heads of garlic;
• A small bunch of dill with seeds;
• 5 currant leaves;
• 3 cherry leaves;
• 2 laurel leaves;
• Horseradish leaf;
• 6 peppercorns;
• 3 pieces of cloves;
• Coffee spoon of mustard seeds.

Line the bottom of the dish with washed herbs. We also add garlic, cut into two halves, and spices with mustard.

1. We wash the cucumbers well and cut off the tails. Place the prepared vegetables on top of the greens.
2. Place a ladle of water on the stove, add salt after boiling, stir well.
3. Let the filling cool. Fill the cucumbers.
4. Press the vegetables down with a plate and place a jar of water on top.

The snack should stand in a cool place for two weeks.

Appetizer with apples

We prepare:

• 2 kilograms of cucumbers;
• 0.5 kilograms of apples;
• 4 cherry leaves;
• 4 currant leaves;
• 4 peppercorns;
• 10 pieces of cloves;
• Laurel leaf;
• Liter of water;
• 3 dessert spoons of salt.

How to salt in a saucepan:

Cut the apples into four parts, remove the seeds. We cut off the tails of the cucumbers. Wash the greens. In a stainless steel pan, alternately place herbs, cucumbers, apples, and spices. Boil water with salt. Pour hot brine over the cucumbers and place the weight. After a day, put the pickles in the cold.

Savory snack

Prepared from gherkins using unusual seasonings.

Let's prepare:

• 5 peas each of black and allspice;
• A teaspoon of sugar;
• Sprig of mint;
• Lime;
• A bunch of dill;
• 1.5 kilograms of gherkins;
• A tablespoon of sea salt.

Place the peppers in a bag, roll them into crumbs with a rolling pin, mix with sugar and salt. Add the zest there, removed from the washed and dried lime using a fine grater.

1. Cut the washed gherkins with their tails trimmed in half.
2. Mix with prepared spices, chopped herbs, and lime juice.
3. Leave it in the room for an hour. Then we put it in the refrigerator. In 30 minutes the appetizer will be ready.

I recommend watching a video recipe for cooking cucumbers in a saucepan.

If you want to make pickles, be sure to use the recipes for quick-cooking lightly salted cucumbers in a saucepan. And share your favorite recipes with your friends.

Today I was at the market, bought cucumbers and really wanted to make lightly salted cucumbers. Fresh cucumbers are good, but sometimes you want to diversify your table. I prepare them in two ways. If you need to cook it very quickly, pour boiling water, and if you have time, add cold water. In these cases, lightly salted cucumbers taste and look different. I prefer cucumbers drenched in cold water.

for a 3 liter jar

• 2 – 2.5 kg cucumbers
• 3 tbsp. spoons of salt (without top)
• 2-3 currant leaves
• 3-4 cherry leaves
• 1/2 leaf horseradish
• 1 dill branch (inflorescences and stem)
• 2-3 cloves of garlic

Two recipes for lightly salted cucumbers

1. Wash the cucumbers. In order for the cucumbers to pickle faster, you need to trim the ends of the cucumbers on both sides.
2. We wash the leaves, cut the dill sprig and horseradish leaf into pieces.
3. Divide the leaves of currant, cherry, horseradish, dill into two parts and place one part on the bottom of the jar.
4. Peel the garlic and put it in a jar without chopping it.
5. Place the cucumbers tightly in a jar. If the cucumbers are large, you can cut them into pieces.
6. Place the second part of the greens on top.
7. Fill the filled jar with boiling water or cold water (here you choose what kind of water to fill), close it with a plastic lid and shake or turn it over several times so that the salt dissolves.
8. Cucumbers prepared hot and cold even look and taste different:
9. Leave the cucumbers at room temperature. In about a day, the cucumbers will be ready. If you pour boiling water over them, they quickly turn lightly salted. Taste the cucumbers and if this is the taste you like, put the cucumbers in the refrigerator to stop fermentation. And if you like it more sour, keep it at room temperature.

Lightly salted cucumbers will be a good addition to main courses or as a snack.