Classic pickled cucumbers recipe without vinegar. Lightly salted cucumbers: three quick recipes and cooking tricks. Classic recipe for lightly salted cucumbers using the hot method

Lightly salted cucumbers are a truly ancient Russian traditional dish. Preparing and enjoying delicious lightly salted crispy cucumbers is not difficult. The good thing about these cucumbers is that after 30 minutes or even right away you can taste them. I pickled a bag of cucumbers and ate them at dinner that evening. Be sure to pickle cucumbers this summer and convince the whole family of their benefits.

This is a versatile snack. You can put them on the holiday table, serve them for lunch with boiled potatoes, or just crunch them. Now that the first harvest is ripening in the garden, the desire to prepare such cucumbers is especially acute. We offer you proven recipes for such a snack. Choose any one, or better yet, try each one.

Tricks for preparing lightly salted cucumbers

Whatever cooking method you choose to get delicious, crispy cucumbers, You need to remember a few rules:

To prepare the appetizer, use small, strong, thin-skinned vegetables of the same length and shape. This is the secret of uniform salting. Yellowed cucumbers are not suitable;
Be sure to soak the cucumbers before further cooking. 4 hours is the optimal duration of the water procedure;
To speed up the process, cut off the ends of the cucumbers and make cross cuts on both sides. You can pierce the cucumber in several places with a sharp object, such as a toothpick;
The container with cucumbers should be covered with a napkin during fermentation;
The smaller the cucumbers, the faster they will cook;
In order for the salt to dissolve faster using the cold method, pour a small amount of boiling water over it and cool;
We recommend adding a little dill, garlic, black peppercorns, bay or currant leaves to the liquid;
Thyme, horseradish root, cloves, basil, marjoram, mint, currant leaves, dill umbrellas and celery grains are especially good for pickling;
To preserve the bright green color of cucumbers, they are doused with boiling water and only then soaked in water;
The most important rule is that during pickling, cucumbers must be in brine all the time (unless, of course, this is a dry pickling method);
When pickling, cucumbers absorb liquid, so use only clean, filtered water for cooking. If you want a crispy snack, sparkling mineral water will help you achieve your goal;
Coarse rock salt, which is used for salting salmon or mackerel, is suitable for pickling. It is impossible to obtain a high-quality snack using any other salt;
When using hot brine, the dish is ready within a day. In the case of using cold brine, complete preparation takes at least 3 days;
To speed up the fermentation process, place some black bread or a leaf of white cabbage in a jar of cucumbers.

Lightly salted cucumbers are not prepared for future use. Store the product only in the refrigerator; the longer they are stored, the saltier and less crunchy they become.

After 3-4 days, mold appears on the surface, and it is better to avoid using such a product. The ideal container for storing salting is glass or ceramic; the pan should be enameled.

Quick recipe for lightly salted cucumbers in 5 minutes

This snack is ideal to complement lunch or dinner. You can even take the dish with you on a picnic. Preparing the snack will not take you much time; I am sharing the recipe below.

Ingredients:

Cucumbers - 5 pcs.;
Dill - 1/2 bunch;
Garlic - 4 cloves;
Salt - 0.5 tsp;
Sugar - 0.5 tsp.

Cooking steps:

Rinse the cucumbers with water, cut into circles into a deep bowl;
Add half a bunch of finely chopped dill to the bowl. Pass the peeled garlic cloves through a garlic press;
Then add salt, sugar, mix everything well. Cover the bowl with a lid or cling film, put it in the refrigerator for half an hour, an hour;
It's that simple, quick and delicious. Bon appetit!

How to make lightly salted cucumbers with hot brine

Now let’s prepare a full-fledged brine for the marinade! Boiling aromatic water will help the spices to reveal themselves more strongly: peas, leaves and herbs. Be careful and follow safety precautions to avoid getting burned! We also do not sterilize the jar.

Ingredients:

500 g cucumbers;
5-6 sprigs of dill;
2 garlic cloves;
Peppercorns – 8 pcs.;
Water;
2 tbsp. l. salt;
1 tsp. granulated sugar.

Preparation:

Place the dill in a clean container, along with the peeled garlic cloves;
We remove the washed cucumbers from the ends and put them in a jar;
Now it’s just a matter of small things: prepare the brine;
Take a ladle, pour salt and sugar into it and fill it with water;
Place the ladle on the stove and bring the brine to a boil. Then immediately turn off the heat and pour in the cucumbers;
Cover the top with a lid or gauze;
Be sure to let the jar cool at room temperature for a day. And then put it in the refrigerator. They are ready the next day. Bon appetit!

How to pickle cucumbers in a jar with cold brine so that they are crispy

This is a special ambassador, a cold way, so to speak. This recipe makes a nice appetizer, delicious and noble. The cucumbers are all just right - firm, elastic, aromatic and very tasty. They are suitable for lunch, for barbecue, and just for a crunch when you want something, but don’t know what.

Take for preparation:

Cucumbers - 1.5-2 kg;
Horseradish leaves - 2 pcs.;
Dill inflorescences (umbrellas) - 2 pcs.;
Currant leaves - 6 pcs.;
Cherry leaves - 6 pcs.;
Salt - 3 tbsp. l. without slide;
Garlic - 1 head;
Bay leaf - 4 pcs.;
Black peppercorns - 1/2 tsp;
Water - 2 l.

Step by step recipe:

Wash the cucumbers and cut off the ends on both sides. All the leaves were also washed and lightly dried. Peeled the garlic. Take a clean 3-liter jar. We will fill the jar in rows, alternating cucumbers with herbs. Therefore, we divide all the leaves into three parts;
At the bottom we put currant leaves, cherries, an umbrella of dill, bay leaves, and peppercorns. Cut the garlic cloves into pieces;
Lay out a row of cucumbers. It is better to place them close to each other. This way, more of them will fit, and they will be better saturated with brine;
Then again there is a row of greens with peppercorns and garlic. And put the remaining cucumbers on top;
Pour about one liter of cold water into a bowl. Pour salt into it and stir well. The salt should dissolve;
Pour this solution into a jar of cucumbers. The container will only be half full. Add the remaining cold water to the very top;
Close the jar tightly with a plastic lid. Shake it several times to mix the brine with water. Place the jar in a dark place. Leave at room temperature for one day. The longer the cucumbers are in the brine, the saltier their taste will be;
A day has passed. Our lightly salted appetizer is already ready. We get the number of cucumbers we need. And we leave the rest in a jar and store it in the refrigerator;
Well, let's try. The cucumbers turned out to be aromatic, moderately salty and very crispy. As you can see, they are prepared simply and quickly. So, I think the jar won’t have to sit in the refrigerator for long. Bon appetit!

Recipe for crispy lightly salted cucumbers

The best recipe is one that keeps the cucumbers firm and crispy. Many factors influence this, some advise not to put cherry and currant leaves, others, on the contrary, recommend doing without horseradish. Below is a wonderful cucumber recipe, the secret is to use a small amount of vinegar to make the taste sharper.

Ingredients:

Fresh cucumbers – 2 kg;
Fresh dill – 1 bunch;
Salt – 3 tbsp. l.;
Vinegar – 3 tbsp. l.;
Vinegar essence – 5 ml;
Garlic – 2-3 cloves;
Bay leaf – 3-4 pcs.;
Allspice (peas) – 4-5 pcs.

Cooking algorithm:

The pickling process begins with preparing the fruit. Choose the best ones - whole, without damage. Wash, trim the ends, make punctures with a fork, soak in cold water for several hours;
Wash the dill and separate it into umbrellas and branches. Peel the garlic, you can put it in cloves, you can cut it, then the cucumbers will have a light garlic aroma;
For pickling, you need a glass container, wash it, scald it, and cool it. Place half of the spices, herbs, and garlic on the bottom;
Carefully place the cucumbers tightly together. You can place them vertically, first building the first “floor”, then the second;
Place the remaining spices and herbs on top. Pour in coarse table salt. Pour boiling water over it. Add vinegar (as required) and vinegar essence;
Cover with a tight lid and turn several times to dissolve the salt. Leave at room temperature for a day, then put in the refrigerator. Cucumbers turn out very tasty, aromatic, spicy and crispy. Bon appetit!

Instant lightly salted cucumbers with garlic and herbs in a jar: a classic recipe

This is a traditional recipe in a jar. Previously, they only cooked in it. Not everyone thought of the package. But there were jars a dime a dozen - all the canning, pickling and salting was done only in them.

Using this classic recipe, you can prepare a lightly salted appetizer very quickly. And not necessarily in the summer, but also in the winter (there is a lot of this stuff in stores now). Prepared in 15-20 minutes. And after 2 days you can already eat these impeccable salty fruits.

Today we will prepare lightly salted classic cucumbers with garlic and herbs in a 3-liter jar. You can take both 1 and 2 liters - accordingly reducing the products, matching the proportions.

Ingredients:

Cucumbers – 500 g;
Garlic – 3-4 cloves;
Greens - a pair of currant and cherry leaves;
Dill – 2 umbrellas;
Peppercorns – 5 peas;
Bay leaf – 1-2 pcs.;
Coarse salt - 2-3 tbsp. l.;
Sugar – 1 tsp;
Filtered water – 1 liter;
3 liter jar.

Recipe:

The first step is to wash the fruits and dry them. Trim the ends. If the vegetables are a little “tired”, then they should be invigorated with very cold water. Let them stay in it for a while. Large fruits should be cut into halves or quarters;
You can place the whole greens (or, as I do, lightly chop them - this way they give juice faster) to the bottom of the jar;
Next, peel the garlic cloves and cut into slices. Place it in a jar. There's also pepper;
And on top of this green-garlic “carpet” you place our cucumbers;
It's time to prepare the brine. To do this, boil water in a separate container, add salt and sugar. And let it boil for another 5 minutes - let them dissolve completely;
While still hot, quickly pour the brine into the jar with vegetables. (To prevent the jar from cracking, you need to scald it with slightly hot water or place a wet and cold towel underneath);
We don’t need to roll the cucumbers, since our task today is not to pickle them for the winter, but to make them lightly salted for immediate consumption. So, cover the top with gauze and place it in a cool, dark place;
After 2 days, instant cucumbers with garlic and herbs are ready for testing;
Eat as is or with a side dish – country-style potatoes are just right;
There is another way to pickle cucumbers in a jar - using the dry method (here it is clear that without water). Simply put all the ingredients, only crushed, into a jar. Divide the cucumbers in half and then into several more parts. Close the jar and shake for 3 minutes. Leave to soak for a couple of minutes and the dish is ready. Bon appetit!

Step-by-step recipe for quick cooking using sparkling mineral water

But I learned about this option relatively recently. And I can say that the cucumbers turn out wonderful. Keep in mind just one thing - if you have salty mineral water, then the amount of salt should be slightly less. In general, try it and rate it!

Ingredients:

Cucumbers - 1 kg;
Horseradish leaf - 1 pc.;
Dill - a bunch;
Garlic - 5-6 cloves;
Black peppercorns - a pinch;
Carbonated mineral water - 1 l.;
Salt - 2 tbsp. l.;
Mixture of dried Provençal herbs - 1 tsp.

Preparation:

Place a leaf of horseradish on the bottom of the dish. Then top with sprigs of dill. Next add peeled and coarsely chopped garlic, as well as black peppercorns;
Cut off the ends of the cucumbers and fold them on top so that they press tightly against each other. You can also cut them in half lengthwise. Sprinkle with chopped dill. Add any spices you like if desired;
Dissolve salt in a glass of mineral water, add Provençal herbs and stir. Pour them into the vegetables. Cover the dish with a lid and put it in the refrigerator for about a day. After that you can try them. Bon appetit!

Lightly salted cucumbers in a bag with garlic and bay leaf

Ingredients:

Fresh cucumbers - 1.2 kg;
Dill - 1 bunch;
Garlic - 3-4 cloves;
Coriander seeds - 1 tsp;
Bay leaf - 1 pc.;
Salt (preferably coarse) - 1 tbsp. l.;
Sugar - 1/2 tsp;
The tip of a hot red pepper.

Preparation:

The cucumbers that we will pickle must be fresh, not limp. Wash the cucumbers and cut off their ends on both sides;
If we pickle cucumbers in this form, they will be ready in about 12 hours. If we want to start trying them earlier, we can cut them into smaller pieces;
Let's cut them in half. Transfer the cucumbers to a plastic bag;
We chop the dill sprigs not very finely; the dill stems can be chopped smaller. We send the chopped dill to the cucumbers;
Prepare the spices. Add half a teaspoon of sugar to the salt. Let's crush the coriander a little in a mortar, not pound it into dust, but crush it and also add it to the salt. Grind the bay leaf thoroughly in your hands and add to the spices;
Cut the garlic into large slices and put it in a bag with the cucumbers. Cut a small piece of hot pepper into several small slices and add to the bag with the cucumbers. Add hot pepper as desired. Especially if it is very hot;
Lastly, pour salt and spices into the bag with cucumbers;
We close the bag, if there is a lock, or tie it. Shake everything well so that all the ingredients are mixed;
Leave the bag of cucumbers on the table for 30 minutes. And after 30 minutes, place the bag in the refrigerator;
The bag should remain in the refrigerator for 3-4 hours. After three hours you can take a sample. Place a few cucumbers on a plate and cut them.

The cucumbers turned out crispy and very flavorful. These cucumbers can be prepared very quickly for any table.

If you know you'll have guests over for lunch, you can quickly prepare the cucumbers in a bag in the morning and put them in the refrigerator. By lunchtime they will be lightly salted and ready to eat.

But if you leave the cucumbers in the bag overnight, then in the morning they will already be salted. Although also very tasty. Our lightly salted cucumbers in a bag are ready and tested. Delicious, aromatic. Well, try yours. Bon appetit!

Lightly salted cucumbers according to your favorite recipe

Delicious and incredibly crispy cucumbers. They turn out very aromatic and appetizing, and cook quite quickly. You can try them the very next day.

Ingredients:

Cucumbers - 1 kg;
Water - 1 liter;
Table salt (not iodized) - 1 tbsp. l. with a mound;
Currant leaf - 2-3 pcs.;
Horseradish leaf - 2-3 pcs.;
Grape leaf - 2-3 pcs.;
Dill - 2 bunches;
Garlic - 4-5 cloves;
Peppercorns 10-15 pieces.

Cooking method:

First you need to prepare the brine. Its volume depends on the number of cucumbers. The example calculates the average value. If you have 3 kilograms of cucumbers, you will need approximately 3 liters of brine, then you need to add 3 tablespoons of salt. We prepare the brine from water with diluted salt;
Place it on the stove and wait until it boils;
Then remove from the stove. He must stand and cool down;
It is best to use a large plastic container with a lid for this recipe. Place currant leaves, horseradish leaves, grape leaves and dill on the bottom of the bucket;
Cut off the stems of the cucumbers and place them in a container;
Add the garlic cloves, after cutting them in half. Sprinkle with pepper and add bunches of dill;
Arrange the remaining cucumbers to make a bucket full;
Cover the vegetables with several dill umbrellas and grape leaves;
Pour hot (not boiling) brine over the contents;
Cover everything with a small weight so that nothing floats. A regular plate will do for this. Cover the top with a lid from a plastic container. She presses down the weight and the cucumbers are completely immersed in the solution;
When the brine has cooled, place the container in the refrigerator. Bon appetit!

A good and cheap way without special expenses. In the morning you can try crispy and real cucumbers.

Lightly salted cucumbers with garlic

Ingredients:

Small cucumbers – 1 kg;
Dill umbrellas – 2 pcs.;
Garlic – 1-2 cloves;
Sweet bell pepper – 1 small pod;
Cherry leaves – 2-3 pcs.;
Black currant leaves – 1-2 pcs.;
Horseradish leaves (small size or half a medium size) – 1 pc.;
Water – 500 ml;
Coriander seeds – 1 tsp;
Salt – 2-2.5 tbsp. l.

Step by step recipe:

To make lightly salted cucumbers more crunchy, soak them in cold water overnight or at least 3 hours. Then even vegetables that have begun to wither will acquire their original crispness. For pickling in this way, it is advisable to use small cucumbers so that the cold brine penetrates faster into the middle of the vegetable and gives it its taste. If you have large cucumbers, cut them into “barrels”, dividing them crosswise into several parts;
Cut off the ends of washed cucumbers;
Wash the bell pepper, cut into several pieces, remove the core. If a few pepper seeds get into the brine, it's okay;
Prepare a container for pickling. This could be a glass or plastic jar or even a saucepan. Place bell pepper, leaves, peeled garlic, coriander seeds and dill umbrellas on the bottom of a clean bowl. Unfortunately, I didn’t have fresh cherry, currant and horseradish leaves, so I used them as a seasoning;
Place the cucumbers tightly on top so that there is as little space between them as possible;
Dissolve the salt in cold drinking water. There is no need to boil the brine; cold liquid is used to prepare lightly salted cucumbers according to this recipe, so they remain so crispy and tasty;
Pour the brine into the jars. Leave the container with cucumbers at room temperature for 2-3 days. And then you can take the first sample. Store the finished cucumbers in the refrigerator in a hermetically sealed container;
This is how you can easily and relatively quickly prepare lightly salted cucumbers at home, crispy, with cold brine. This appetizer “scatters” in one or two minutes. Tested more than once. Bon appetit!

Ukrainian pickled cucumbers

This method of pickling cucumbers is considered traditional for Ukrainian cuisine.

Ingredients:

Medium-sized cucumbers – 2 kg;
Dill – 100 g;
Horseradish leaves – 2 pcs.;
Garlic – 0.5 heads or 5-6 cloves;
Small red hot pepper – 1 pc.;
Salt – 2 tbsp. l.;
Water – 1.5 l.

Cooking method:

Wash the cucumbers thoroughly, separate the bruised and damaged fruits, cover with cold water for 2 hours;
Thoroughly rinse the bunch of dill, shake off the water and chop coarsely. Peel the garlic and cut each clove in half. Cut the hot pepper into rings. Tear the horseradish leaves into large pieces with your hands. Boil water and cool to room temperature. Add salt to it and mix. Prepare a three-liter bottle: wash and pour boiling water over it;
Wash the soaked cucumbers well again, cut off the ends on both sides. Place tightly in a three-liter jar. Distribute dill, horseradish, pepper and garlic evenly between the fruits. Fill the entire contents completely with brine. Cover the container with a plastic cap;
Place a deep plate under the jar of brine and cucumbers. Excess liquid will drain here during fermentation. Leave the pickling at room temperature for 3-5 days. Then put it in the refrigerator;
Serve, sprinkled with lightly salted cucumbers, fresh herbs and garlic. Bon appetit!

Cucumbers in one day - lightly salted and crispy

If you liked the article " Lightly salted cucumbers - recipes for crispy cucumbers quickly and easily"Share your opinion in the comments. Click on any of the buttons below to save it and share it on social networks. This will be your best “thank you” for the material.

Lightly salted cucumbers are a light snack, not difficult to prepare, which will undoubtedly add a bright twist to your everyday or holiday feast. Fragrant and crispy cucumbers will be a great addition to most dishes on your table.

There are a lot of recipes for making lightly salted cucumbers, which confirms that there are no limits to creativity with crunchy friends. Housewives can use ready-made step-by-step recipes or change anything according to their experience and knowledge. In this article I will offer you recipes for delicious crispy cucumbers in hot brine.

The essence of preparing lightly salted cucumbers is based on the fact that cucumbers, like a sponge, quickly absorb salt, various additives and aromas. When thinking through the marinade, remember that each component will leave its mark on the taste of lightly salted cucumbers.

The variety of ways to prepare them opens up a choice of delicious recipes for cucumber season. You can prepare lightly salted cucumbers in cold water and the so-called “dry” method of quick pickling.

It should be noted that a convenient container for quick salting can be a saucepan, a glass jar, or even a strong plastic bag.

You can prepare lightly salted cucumbers in a couple of hours, but you can get the result only in a day. When pickling lightly salted cucumbers, you can use vinegar, soy sauce, horseradish, cherry or currant leaves.

Classic recipe for lightly salted cucumbers in a saucepan

There is nothing easier than preparing lightly salted cucumbers according to the classic recipe with hot brine. Tasty, aromatic and crispy on your table - serve them with boiled potatoes. A great combination for a delicious lunch.

You will need:

fresh cucumbers - 2-3 kg
peppercorns (black and white) - 1 tbsp. l.
garlic - 5 teeth.
hot red pepper - 1-2 pcs.
salt - 2-3 tbsp. l.
sugar - 1 tbsp. l.
dill - 50 g
parsley – 50 g
currant and cherry leaves - 5-6 pcs.

Cooking method:

In a saucepan of suitable volume, place 2 liters of water on fire.

When the water boils, add salt, sugar and pepper to it

Prepare two types of peppercorns - black and white

If desired, you can crush some of the peas in a mortar to obtain maximum spicy taste.

Peel the garlic, thinly slice the hot pepper

Adjust the amount of pepper to your taste - for a slight spiciness it is better to take 1 pepper, and for a bright, rich taste put 1.5 - 2 peppers

Wash the parsley well; it is better to cut off its long stems, leaving only the leaves on the branches.

Rinse the dill thoroughly, leaving its stems - they will give the appetizer an excellent taste and bright aroma.

Rinse the vegetables well under running water and trim off their edges.

Prepare dried currant and cherry leaves

If you have them fresh, you need to rinse them thoroughly.

Place the spices on the bottom of the pan, cut large cloves of garlic in half lengthwise

Meanwhile, place all the greens on the bottom of the pan.

Press down the spices and herbs with cucumbers, under them they will not float to the surface

Gently distribute them in the pan

Pour boiling brine over vegetables

Cover them with a lid of a smaller diameter - it will press them down with its own weight so that they are completely immersed in the liquid

Leave the cucumbers in the brine for 18-24 hours at room temperature

After the specified time, you can take a sample!

Place the pan with vegetables in brine in the cold

Bon appetit!

Cooking lightly salted cucumbers in a jar with horseradish

What delicious cucumbers! So they ask to try them quickly, to enjoy their taste and juicy crunch. Be sure to prepare cucumbers according to this simple recipe - you will succeed.

You will need:

1 kg fresh cucumbers
4-6 pcs. dill in umbrellas
2-3 pcs. horseradish leaves
3-4 pcs. garlic cloves
1-2 pcs. hot pepper pod
1 liter of water
2 level tablespoons of salt

Cooking method:

Put water on the fire, after it boils, dissolve salt in it

Rinse fresh medium-sized vegetables thoroughly in cold water, cut off the edges

Peel the garlic, rinse the horseradish leaves and dill umbrellas well

Tear horseradish leaves into large pieces by hand

First place some horseradish leaves, dill umbrellas, garlic in a glass jar of a suitable size - make a kind of “pillow” out of them.

Place the last umbrella of dill on top and pour boiling salted water over it.

Close the jar with a nylon lid, leave the vegetables in the brine at room temperature

After the brine has completely cooled in the jar, put it in the cold - this will slightly stop the salting and keep the snack fresh.

After 10-12 hours you can try cucumbers

Bon appetit!

Delicious lightly salted cucumbers with herbs and garlic

You will need:

cucumber – 1.5 kg
water - 1.7 l
table salt - 2 tbsp. l.
bay leaf - 2-3 pcs.
red hot pepper - 1 pc.
garlic - 3 teeth.
parsley - 1 bunch
dill - 1 bunch

Cooking method:

Take the required amount of water into a 2-liter saucepan, add salt and bay leaf, put on fire

Wash cucumbers, dill and parsley

Separate the garlic into cloves

We begin to fill the jar with herbs, vegetables and garlic, cut in half

Be sure to add red pepper

Having laid all the cucumbers, fill a three-liter jar with boiling water

To prevent the glass of the jar from cracking, carefully pour hot water one tablespoon at a time with a ladle.

Fill the jar with brine up to the neck to cover the top cucumbers

Leave them in the brine at room temperature for 18-24 hours

Bon appetit!

Video recipe for crispy lightly salted cucumbers

- one of the popular dishes on the holiday table. They are loved by adults and children; they are great for side dishes, meat dishes and drinks. There are many snack recipes, but the most popular are those that are prepared quickly and simply. Let's figure out how to make this simple appetizer so that the gherkins are crunchy and everyone will like them.

Lightly salted cucumbers in cold brine

The first summer cucumbers appear in the garden beds in mid-summer. From this moment you can begin culinary experiments, namely pickling cucumbers using cold and hot water. This is the simplest snack that will diversify your diet and delight you with its unusual taste.

The first priority is to choose the right vegetables: small, strong specimens, freshly picked from the garden, are best suited for pickling. They should be approximately the same size, then they will salt more evenly.

Ingredients

Servings: – + 5

cucumbers 1 kg
garlic cloves 3 pcs.
horseradish 1 sheet
dill 3 inflorescences
salt 2 tbsp. l.
sugar 1 tbsp. l.
water 1 l

Per serving

Calories: 28 kcal

Proteins: 0 g

Fats: 1 g

Carbohydrates: 6.1 g

30 min. Video recipe Print

Cucumbers are washed and left for two hours in cold, but not ice water.

Dissolve salt and sugar in prepared water.

Wash the greens and place about half of them on the bottom of a saucepan or any other container. Place prepared gherkins on top and cover with herbs.

Pour in brine and leave for a day. The main sign of readiness is cloudiness of the liquid and change in color of the peel.

Advice: To make cucumbers pickle faster, you can cut off their ends. But any vegetables take longer to cook in cool water than in hot water, you need to take this into account.

Lightly salted cucumbers in hot brine

If you don’t have much time for salting, you can use the classic method. These cucumbers taste like barrel cucumbers: just right for picnics and holiday dinners.

Cooking time: 60 minutes

Number of servings: 5

Energy value

calorie content – 31 kcal;
fats – 1 g;
proteins – 0.1 g;
carbohydrates – 6.5 g.

Ingredients

cucumbers – 1 kg;
dill – 3 inflorescences;
garlic – 2 cloves;
horseradish leaves – 6 pcs.;
allspice – 1 tsp;
red pepper – 0.5 tsp;
currant leaves – 6 pcs.;
salt – 3 tbsp. l.;
water – 3 l.

Step-by-step preparation

Soak fresh vegetables in water for several hours.
Place some of the horseradish and currant leaves, as well as spices and other herbs, on the bottom of the prepared pan. Top with a layer of cucumbers. Thus, stack all the ingredients until they come to an end. Cover with currant and horseradish leaves.
Put 3 liters of water on the fire. After boiling, dilute salt in it and fill the saucepan with gherkins to the top. For brine, use only rock salt. The optimal amount is 2 tablespoons per liter of water.
Press with a press and leave for several days. To do this, use a plate of suitable diameter, on top of which place something heavy, for example, a jar. Tart, crispy, slightly sour cucumbers as in the photo are ready.

Advice: You can pickle cucumbers in any convenient container, even in a bag. But if the recipe requires the brine to completely cover the vegetables, then it is better to use an enamel pan. There is no need to take a bottle, because you don’t need to roll it up for the winter anyway.

Secrets of crunch and piquant taste

As you can see, there is nothing complicated in the recipes. But sometimes the cucumbers are not as elastic as we would like. To make cucumbers crunchy, you need to know a few secrets on how to prepare lightly salted crispy cucumbers at home with cold brine, and then nothing can overshadow the upcoming lunch!

So, for the “crunch”, cucumbers need to be soaked in cool water for about 3-4 hours. During this time, even slightly limp vegetables will become stronger and more elastic.

The next important factor is water. It is better to take spring or well water, but if this is not possible, then store-bought from a bottle or filtered at home will do.

Some housewives use silver to purify tap water. Whether it will become cleaner or not is debatable, but metals will improve its taste.

To add an interesting aroma and a slightly tart taste, red or black currant berries are added to the cucumber brine. But you need to put it in moderation, since the taste of pickling can be very different from the classic one.

Workpiece storage

Lightly salted cucumbers should be stored in a cool place. Try to eat them within 2 weeks, otherwise they will turn sour. For a small company, two kilograms of vegetables is enough.

Recipes for preparing cucumbers are similar and boil down to soaking with salt and adding spices. But still, every home uses its own favorite option. Try a few classic recipes, then add your favorite herbs and spices. It is quite possible that delicious lightly salted cucumbers will become the highlight of your holiday table.