July is the time when cucumbers are already ripe at dachas in central Russia. Salads, and just crunching a fresh cucumber are, of course, good. But the most important task of cucumbers is completely different - they simply must be eaten lightly salted.

Moreover, it is much easier to prepare lightly salted cucumbers than salted ones for the winter.

Which cucumbers to choose?

Small, strong, thin-skinned, pimply. In the Moscow region, one of the best varieties is Nezhinsky. Of course, they shouldn't be yellow and bitter. Try it - definitely.

Cucumbers freshly picked from the garden are best suited for lightly salted vegetables. So if you don’t have your own dacha, it’s better to buy vegetables outside the city.

Important! For lightly salted, unlike salted, you need to take approximately the same cucumbers, then they will be salted evenly. When we pickle cucumbers for the winter, this is not so important, because they remain in brine for a long time.

Which water to choose

Water is one of the most important components of any canning, but for cucumbers it is especially important. It is best to take spring water. In the end, you won’t need much of it: soak the cucumbers and make the brine. For 5 kilograms of vegetables, two five-liter bottles or one bucket are enough.

If spring water is not available, you can use bottled or filtered tap water. Pour it into an enamel bowl, put a silver spoon and something copper on the bottom, close the lid and let it sit for a couple of hours. The metals will slightly improve the taste of the water.

Dishes

You can do it in a glass jar, but it’s more convenient to do it in a saucepan. Enameled, of course. You can also use a ceramic or glass container. It’s easier to put cucumbers in the pan and easier to take them out. Besides, you don’t need to roll it into a jar anyway.

You will also need a lid or a large plate with which you can press the cucumbers inside the pan. And oppressive. You can simply take a jar or other container filled with water.

Soaking is a must

Both to pickle and to prepare lightly salted cucumbers, you need to soak the cucumbers. As they soak, they become crispier and stronger. In 3-4 hours, the cucumbers will become strong and elastic. Even if you have just picked cucumbers from the garden, you still need to soak them.

Herbs and spices

Dill, currant leaves and definitely horseradish leaves. Currants add crispness and create aroma, and horseradish, in addition to its unforgettable taste and smell, protects cucumbers from mold. Plus it disinfects.

You can add bay leaves and peppercorns (black, allspice) to the hot brine.

Salt

Not iodized, not marine. Coarse rock salt is better. Do not use small ones for canning; they can cause vegetables to become soft. Usually put 2 tbsp. per liter of water.

What else can you add?

Faithful companions of pickled cucumbers are apples and currants, both black and red. They will add an interesting aroma and subtle sourness. But be careful, as the classic lightly salted taste of cucumbers may change, so you need to add just a little bit of berries and fruits.

How much to wait

In hot brine, cucumbers will be ready in a day. With cold - 2-3 days.

How to keep lightly salted cucumbers longer

After the brine has cooled and the cucumbers have stood for 4-5 hours, it is better to put them in the refrigerator. In the cold, the fermentation process slows down, and cucumbers remain lightly salted longer.

But they will still gradually turn salty. So it's better to cook little by little. You can add fresh cucumbers to the prepared brine as you eat those in it. New cucumbers will taste a little different, but they will also be salted.

Recipe for lightly salted cucumbers

5 kg cucumbers

7-10 branches of dill with umbrellas

1 head of garlic

30 horseradish leaves

4 tsp allspice corns

2 tsp red peppercorns

Currant leaves

6 tbsp. salt

Step 1. Wash the cucumbers and soak in cold water for 2 hours.

Step 2. Chop the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves whole.

Step 3. Place horseradish leaves on the bottom of an enamel pan, then some chopped herbs and spices. Place a layer of cucumbers. On top are again greens with spices, then cucumbers. The last layer is whole horseradish leaves.

Step 4. Dilute salt in 3 liters of hot, but not brought to a boil, water and pour over the cucumbers. Press with a press. Leave for 2 days.

Quick lightly salted cucumbers

Recipe for 2 kg cucumbers

10 black peppercorns

5 allspice peas

1 tsp Sahara

Coarse salt

Bunch of dill stems

Step 1. Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt.

Step 2. Remove the zest from the lemons and add salt and pepper to the mixture. Squeeze juice from lemons.

Step 3. Chop the dill.

Step 4. Wash the cucumbers and soak for 1 hour. Then cut off the tails on both sides.

Step 5. Tap each cucumber lightly with a pestle or the handle of a heavy knife so that the cucumber cracks, then cut each cucumber crosswise into several pieces.

Step 6. Sprinkle the cucumbers with salt and pepper, pour in lemon juice and stir. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Before serving, blot the salt with a paper towel.

If you are in a real hurry, do without soaking. Then the cucumbers can be pickled in about an hour.

Cucumbers in a bag

Lightly salted cucumbers in a bag Photo: AiF / Ekaterina Tyunina

Recipe for 1 kg of cucumbers

a small bunch of greens (“umbrellas” of dill, fresh leaves of horseradish, currant, cherry)

3 cloves garlic

1 tbsp. coarse salt

1 tsp. cumin (optional)

A clean plastic bag or plastic container with a tight lid

Step 1. Tear the dill and leaves with your hands and put them in a bag.

Step 2. Cut off the tails of the cucumbers and put them in a bag.

Step 3. Squeeze the garlic through a garlic press (you can chop it with a knife).

Step 4. Mash the cumin seeds in a mortar and pestle or use a rolling pin.

Step 5. Add salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients.

Step 6. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.

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 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 butter.

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.

The summer season is ahead and it’s nice to have a quick recipe for making lightly salted cucumbers on hand. It's hard to argue with the fact that lightly salted cucumbers are one of the most popular snacks. They go well with both fried meat and boiled potatoes; their spicy taste will be an excellent addition to almost any meal. How nice it is to snack on a crispy cucumber! Be sure to try it. Lightly salted cucumbers are very tasty and easy, because preparation does not take much time. There are many recipes for delicious cucumbers: these are lightly salted cucumbers in a bag, classic quick lightly salted cucumbers, lightly salted cucumbers with apples, quick lightly salted cucumbers. Your eyes are wide open and your mouth is watering! Let's figure out how to quickly prepare lightly salted cucumbers. It's simple if you know some tricks. Also for you are six quick recipes for lightly salted cucumbers.

Lightly salted cucumbers - how to choose

It is very important to choose the right cucumbers for preparing lightly salted cucumbers. You can’t take bitter, lethargic and yellowing ones. Small and thin-skinned ones are ideal. Be sure to be strong and pimply. Nezhinsky cucumbers are very good for lightly salted cucumbers, but you can use any other ones. The main thing is that they meet the listed selection criteria. Another important point in choosing cucumbers is to choose approximately the same fruits. This will allow the cucumbers to salt evenly.

Lightly salted cucumbers - what kind of water to fill with

If you want to make top quality lightly salted cucumbers, pay attention to water. This is important, because cucumbers absorb it, so it’s better to take proven bottled water rather than tap water. As a last resort, tap water should be filtered, poured into an enamel pan and a silver spoon or a special pendant placed in it for a couple of hours. Water is needed for soaking and brining - ten liters of water is enough for 5 kilograms of vegetables. very important for cucumbers.

Lightly salted cucumbers - in which container to lightly salt

In order for lightly salted cucumbers to turn out tasty, you should use enamel, glass or ceramic dishes for their preparation. A jar is a good option, but a saucepan is much more convenient - it’s easier to put cucumbers in and take them out accordingly. In addition, if cucumbers are pressed tightly into a jar or other container, they will lose their crunchy properties. In order for the cucumbers to be completely in the brine, you need to use a weight placed on a lid or plate of smaller diameter than the container of the cooking utensil.

Lightly salted cucumbers - how to soak

Another important aspect of preparing delicious lightly salted cucumbers is the soaking procedure. This is done to make the cucumbers stronger and crispier. To soak, fill the cucumbers with clean water and leave for 3-4 hours. Don't neglect this step and you will get elastic, crispy cucumbers as a reward.

We have already figured out some of the secrets of making crispy lightly salted cucumbers. We know how to choose cucumbers, what dishes to take and what water to use. We found out that soaking will make lightly salted cucumbers crispy and elastic. Now it remains to find out how to make lightly salted cucumbers tasty and aromatic.

Lightly salted cucumbers - how much salt to add

Whatever recipe you take for lightly salted cucumbers, remember that you can only use rock salt to prepare cucumbers. Iodized and sea salt are not suitable. Use coarse rock salt as fine rock salt can make the vegetables soft. For optimal salting of cucumbers, it is recommended to put 2 tablespoons of salt per liter of water.

Lightly salted cucumbers - what spices and herbs to put in

A bouquet of herbs and spices is indispensable for preparing delicious lightly salted cucumbers. What herbs should be put in the brine to give the cucumbers an unforgettable aroma and taste. Every recipe for lightly salted cucumbers always contains dill, currant leaves and horseradish leaves, and many always add garlic. This is the basis to which we can limit ourselves to begin with. Dill gives cucumbers an easily detectable smell, currants give lightly salted cucumbers crispness and create an aroma, horseradish is responsible for an unforgettable taste and pungency, while protecting cucumbers from mold, garlic disinfects and adds its own aromatic note. You can add bay leaves and black or allspice peas to the hot brine for lightly salted cucumbers.

If you want to diversify the taste of lightly salted cucumbers, choose recipes with the addition of berries and apples. They will add an interesting aroma and subtle sourness. Apples and currants, both black and red, somewhat change the usual classic taste of lightly salted cucumbers, so add a little at a time - try it to see what tastes better to you.

Lightly salted cucumbers - how much to salt

Of course, everyone certainly wants lightly salted cucumbers to be ready as quickly as possible. This can be arranged if you use the recipe for lightly salted cucumbers in a bag. With classic preparation, lightly salted cucumbers in hot brine will be ready in a day, but lightly salted cucumbers in cold brine need to wait 2-3 days.

How to preserve lightly salted cucumbers

Gradually, lightly salted cucumbers turn into salted ones. If it is important for you to keep them lightly salted, then take a couple of tips:

• after the brine has cooled and the cucumbers have stood for 4-5 hours, it is better to put them in the refrigerator - in the cold the fermentation process slows down and the cucumbers remain lightly salted longer;
• cook little by little - just add fresh cucumbers to the prepared brine as you eat those in it.

Recipes for lightly salted cucumbers

Each family has its own recipe for lightly salted cucumbers with its own secret ingredients. You will too. But first, try simple classic recipes for making lightly salted cucumbers. For the impatient, we suggest trying the recipe for lightly salted cucumbers in a bag and early ripening cucumbers - the fastest recipe for making lightly salted cucumbers.

A simple recipe for lightly salted cucumbers

For salting you will need:
5 kg of cucumbers, 7-10 branches of dill with umbrellas, 1 head of garlic, 30 horseradish leaves, 4 tsp. allspice peas, 2 tsp. red peppercorns, currant leaves, 6 tbsp. salt

Wash the cucumbers and soak in cold water for 2 hours. Chop the greens coarsely, peel the garlic, chop the horseradish leaves, leave 2-3 leaves whole. Place horseradish leaves on the bottom of an enamel pan, then some chopped herbs and spices. Place a layer of cucumbers. On top are again greens with spices, then cucumbers. The last layer is whole horseradish leaves. Dilute salt in 3 liters of hot, but not brought to a boil, water and pour over the cucumbers. Press with a press. Leave for 2 days.

Recipe for quick lightly salted cucumbers

For salting you will need:
2 kg of cucumbers, 10 black peppercorns, 5 allspice peas, 1 tsp. sugar, coarse salt, a bunch of dill stems, 2 lemons

Preparation of lightly salted cucumbers:
Crush the pepper in a mortar with sugar and 2 tbsp. coarse salt. Remove the zest from the lemons and add salt and pepper to the mixture. Squeeze juice from lemons. Chop the dill. Wash the cucumbers and soak for 1 hour. Then cut off the tails on both sides. Do not hit each cucumber too hard with a pestle or the handle of a heavy knife so that the cucumber cracks, then cut each cucumber crosswise into several pieces. Sprinkle the cucumbers with salt and pepper, pour in lemon juice and stir. Add another 1-2 tablespoons of salt, herbs and leave for half an hour. Before serving, blot the salt with a paper towel. If you are in a real hurry, do without soaking. Then the cucumbers can be pickled in about an hour.

Recipe for lightly salted cucumbers in package No. 1

1 kg of fresh cucumbers, 1 bunch of fresh dill, 1 head of garlic, 1 tsp. sugar, 1 tbsp. salt.

Preparation of lightly salted cucumbers in a bag:
Wash fresh vegetables and herbs. Fresh cucumbers need to be soaked in clean cold water for 2 hours. Then you need to take them out and wipe each one dry. You can prick with a fork in several places and cut off the ends. Take a strong plastic bag. Put dry cucumbers, chopped dill and garlic into it. Tie and shake to mix. Now you need to leave the bag of cucumbers for 2 hours at room temperature. Then put it in the refrigerator for an hour or two. Lightly salted cucumbers in a bag are made very quickly and easily. They should be stored in a cool place for no more than 3 days.

Recipe for lightly salted cucumbers in package No. 2

For salting you will need:
1 kg of cucumbers, a small bunch of greens (“umbrellas” of dill, fresh leaves of horseradish, currant, cherry), 3 cloves of garlic, 1 tbsp. coarse salt, 1 tsp. caraway seeds (optional), clean plastic bag or plastic container with a tight lid

Preparation of lightly salted cucumbers in a bag:
Tear the dill and leaves with your hands and put them in a bag. Cut off the tails of the cucumbers and put them in a bag. Squeeze the garlic through a garlic press (you can chop it with a knife). Mash the cumin seeds in a mortar and pestle or use a rolling pin. Add salt, cumin and garlic to the bag, tie tightly and shake well so that the cucumbers are completely mixed with the rest of the ingredients. Transfer the bag to a plate and refrigerate for one hour. During this time, the cucumbers will be lightly salted, crispy with garlic.

Recipe for crispy lightly salted cucumbers with apples

For salting you will need:
cucumbers 1 kg, green sweet and sour apples 2 pcs., young garlic 1 clove, dill 150 g, blackcurrant and cherry leaves 3 pcs., horseradish leaf 1 pc., black peppercorns 4-6 pcs., bay leaf 1 PC.; for brine: 1 liter of water, 2 tbsp. l. salt

Preparation of lightly salted cucumbers:
Boil the brine. To do this, boil water, add salt and bay leaf. Cut off the “butts” of the cucumbers. Peel young garlic. Cut the apples into 4 parts. Place 1/3 of the dill, currant and cherry leaves, and horseradish into a dry saucepan. Place half the cucumbers and one apple. Add half the amount of garlic and peppercorns.
Then add another part of dill, garlic, currant and cherry leaves. Add all the remaining cucumbers, apples, herbs and garlic. Pour hot brine over the cucumbers. Cover with a plate and place the weight. Let it cool completely and put it in the refrigerator. The crispy cucumbers are ready in the morning.

Quick pickled cucumbers

To prepare lightly salted cucumbers:
A few cucumbers, a little dill, a few cloves of garlic, salt

Preparation of early ripening lightly salted cucumbers:
Wash the cucumbers and soak in cold water for 5-10 minutes. Wash and finely chop the dill. Peel and crush the garlic in a garlic press. Cut the cucumbers into eight to twelve pieces - look at the size of your cucumbers. Place the prepared cucumbers in layers in a jar, sprinkling with salt, garlic and dill. Place a lid on the jar of cucumbers and shake thoroughly until the contents of the jar are well mixed. Leave for 5-10 minutes. Lightly salted cucumbers are ready quickly.

Lightly salted cucumbers in mineral water

To prepare lightly salted cucumbers in mineral water you need:
1 kg of small cucumbers, 1 liter of sparkling mineral water, 2 tablespoons of salt, 3 cloves of garlic, a bunch of dill

Preparation of lightly salted cucumbers:
Rinse the dill well and shake off the water. Place half of the dill on the bottom of the container in which we will pickle the cucumbers. Wash the cucumbers, cut off the ends, and place tightly in a container. Place the second half of the dill and finely chopped garlic on the cucumbers. Separately, dilute the salt in mineral water. Pour this mixture over the cucumbers until they are completely covered. Place the cucumbers in the refrigerator. They are ready in 12 - 14 hours.

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It is well known that recipes with which you can prepare delicious pickles not only simply, but also quickly, are especially popular. Lightly salted quick-cooking cucumbers go perfectly with potatoes and are not superfluous in a salad, and they can also be served with meat or fish. There is more than one technique for preparing spicy cucumbers. In the article we have presented the most popular ideas. Just choose what you like best and prepare this savory snack! All these recipes for lightly salted cucumbers are good, and most importantly, tested.

Make sure that the cucumbers are approximately the same size, this is the only way they will all become well salted and crispy. If you don’t have the opportunity to choose vegetables this way, then simply cut them into cubes.

Before pickling, it is necessary to soak the washed cucumbers in cold water. Three hours will be enough. You can immediately cut off the edges, then the bitterness of the cucumber will come out if you suddenly come across an unsweetened variety of vegetable.

And a few more secrets:

• Choose cucumbers with thin skin. They are sweet, without bitterness and of course they will be salted faster.
• Only black currant leaves are suitable for brine, as they have the brightest aroma.
• Use hot peppers to add a spicy taste. You don’t need a lot of it: a small pinch is enough or add a little chopped red pepper, and for a small amount of cucumbers (less than 2 kg) - on the tip of a knife.

Recipe for classic lightly salted cucumbers. Cooking in a bag

Whether to add garlic or not - opinions on this matter still differ. However, if you look at several classic recipes for lightly salted cucumbers, you will notice that both options are found there. They will be more aromatic, and there will be no flaws in the taste if you use garlic.

• Cucumbers for pickling - about 1 kg
• Fresh dill - a third of a medium bunch
• Garlic - 4-5 large cloves
• Rock salt - 1 tbsp
• Black pepper (peas) - 3 pcs.
• Horseradish - 1-2 medium leaves (to protect the pickles from mold)

Preparation:

1. Rinse the cucumbers thoroughly, cut off the ends, pierce them in several places with a toothpick so that the salt and aromas from spices and herbs saturate the pulp well. If desired, you can cut into pieces.
2. Wash the greens and peel the garlic cloves.
3. Finely chop the dill and garlic, after removing the husks. We send these ingredients into a thick plastic bag along with the cucumbers.
4. Add peppercorns and horseradish leaves, first crushed in your hands and then torn into medium pieces.
5. Cover everything with salt. We tie the bag loosely and shake it, sorting it out to evenly distribute the ingredients and impregnation.
6. Then tie it well and leave it at room temperature for 6-7 hours. We store the finished snack in the refrigerator.

Cucumbers in a jar. Lazy option

This cooking method is no more complicated than the previous one. This recipe is no less common and has an advantage. Ready-made lightly salted cucumbers are stored well in a jar, and the brine after them can be used again, the taste of the new snack will not deteriorate.

• cucumbers
• Dill - bunch
• Garlic - 7-10 cloves
• Water - 1 l (for a 3 l jar)
• Salt - 3 tbsp (per 1 liter of water)
• Black peppercorns - 2-3 pieces per jar

How to cook:

1. Prepare the cucumbers: rinse, cut off the ends.
2. Wash the greens and roughly chop or tear them with your hands. Peel the garlic.
3. We evenly distribute the greens, garlic and peas among the jars, and first you need to put a little on the bottom, a little between the cucumbers and leave some for distribution on top of the cucumbers, in the rim area.
4. Place the vegetables in a jar, cover with salt and add cooled boiled water (see calculation of ingredients).
5. Close the jars with a lid. They need to be turned from top to bottom several times. The salt will be well distributed.
6. Leave in a warm place until fully cooked.

Lightly salted cucumbers in hot brine

One of the simplest recipes, and most importantly, you can enjoy the snack immediately after the brine has cooled. Simple, quick and very tasty, even with a minimal amount of greens. Vegetables do not lose their shape and color, they remain crispy!

• cucumbers
• Garlic - 3-4 cloves (optional)
• Dill - a couple of sprigs
• Coarse salt - 1 tbsp (per 1 liter of water)
• Currant leaves - 3-4 pcs.
• Horseradish leaves - 2 pieces (small)

How to cook:

1. Prepare cucumbers as in previous recipes.
2. We knead the currant and horseradish leaves in our hands and then tear them to distribute the aroma and taste.
3. Chop the garlic or put it whole - choose to your taste.
4. Dill cut or disassembled.
5. Lay out all the ingredients, alternating. Fill with hot water.
6. We create oppression (you can see how to do this in the recipe below). Leave in a warm place until completely cooled. We store the finished snack in the refrigerator, in a jar.

Simple lightly salted cucumbers in a bag

The easiest way to cook lightly salted cucumbers in a bag. Only three ingredients available, and what an amazing taste! It is especially good to add dill grown on your own plot. Umbrellas of this dill add a special piquancy.

• Small cucumbers - 2 kg
• Dill - ½ bunch
• Coarse salt - 2 tbsp

Preparation:

1. Wash the cucumbers and cut off the ends.
2. We wash the dill thoroughly.
3. Cut it not too finely or disassemble it into twigs.
4. All components are sent in packages. We tie the bags and mix (shake the contents).
5. For better storage, place a portion of cucumbers in a double bag.
6. Salt in the morning and store until the next morning in the refrigerator or after salting, leave in a warm place for 5-7 hours, shaking occasionally.

Spicy lightly salted cucumbers in a pan

The main thing when pickling cucumbers in a quick way is that the vegetables do not have to be rolled up. And when cooking in a pan, it is enough to create a pressure - a press. How to make it? Option one: select a lid one size smaller, turn it over so that the handle is inside the pan and not outside, and place something heavy on the lid, for example a stone. Method two: place another smaller pan on top of the pan with cucumbers and pour water into it.

• Cucumbers - 2-2.5 kg (for a 3 liter pan)
• Water - to cover the cucumbers
• Rock salt - 3 tbsp salt
• Sugar - 2 tbsp sugar
• Garlic - to taste
• Dill umbrellas - 3 pcs.
• Carnation - 2-3 inflorescences
• Currant leaves - 7-8 pcs.
• Tarragon - 2 stalks
• Bay leaf - 3-4 pcs.

How to cook:

1. We wash the vegetables and cut off the edges.
2. Dilute salt and sugar in cold filtered water until completely dissolved.
3. Place some of the herbs and spices on the bottom of the enamel container, alternating with vegetables.
4. Pour brine into a container.
5. Cover with a couple of currant leaves, but you can also use raspberry leaves.
6. Place the pan in a warm, suitable place, and place a press on top.
7. After a day, the lightly salted cucumbers are ready.

Today there are a huge number of different ways to prepare delicious lightly salted cucumbers. You can use recipes in which no more than 20 minutes, several hours, or days are spent on this. It all depends on free time and the desire to experiment.

Quick lightly salted cucumbers: recipe

Lightly salted cucumbers prepared according to the following recipe are very tasty and tender.

Compound:

• Fine salt - 2/3 tsp.
• Garlic - 2-3 cloves
• Fresh cucumbers - about 600 g
• Dill umbrellas.

Preparation:

1. First, you need to thoroughly wash the cucumbers, then cut them into quarters or halves. Place the prepared cucumbers in a deep container.
2. Peel the garlic and cut it into slices, transfer it to the bowl with the cucumbers.
3. Wash the dill and add to the rest of the ingredients.
4. Salt the cucumbers and mix everything thoroughly with your hands - the ingredients should be evenly distributed.
5. We transfer all the components into a simple plastic bag, release the air from it and tie it tightly. Leave the bag with cucumbers for 1 hour at room temperature.
6. After the specified time, you can serve delicious lightly salted cucumbers.

Lightly salted cucumbers in a container

It is also worth trying to prepare cucumbers prepared according to the following recipe, the main feature of which is not only speed, but also a delicious taste.

Compound:

• Salt - to taste
• Allspice - to taste
• Black pepper - to taste
• Garlic - 2-3 cloves
• Fresh herbs - to taste
• Fresh cucumbers - 900-1000 g.

Preparation:

1. To make delicious lightly salted cucumbers according to this recipe, you need to prepare in advance a simple plastic container that must have a lid.
2. Take fresh herbs, wash them thoroughly and place them on the bottom of the prepared container.
3. We peel and crush the garlic using the handle of a knife, but do not chop it, thanks to which it will impart more flavor. Transfer the garlic to a container with the greens.
4. Place allspice and crushed black peppercorns in a container.
5. Wash the cucumbers and cut them lengthwise into two halves, place them in a container with the rest of the ingredients and season with salt.
6. Close the container tightly with a lid and shake it thoroughly, thus mixing the ingredients.
7. After about 10 minutes, the cucumbers will be in a brine made from their own juice, salt and herbs.
8. Leave the cucumbers at room temperature for about 1 hour. Then, if necessary, wash off the excess salt and you can serve.

Lightly salted crispy cucumbers: recipe

Compound:

• Sugar - 1 tbsp. l.
• Salt - 2 tbsp. l.
• Water - 1 l.
• Hot pepper (optional) - to taste
• Peppercorns - to taste
• Horseradish, cherry and black currant leaves
• Dill umbrellas
• Garlic - 1 head
• Cucumbers - 1.5 kg

Preparation:

1. Wash the cucumbers, fill them with cold water and leave for about 3-4 hours. It is thanks to the use of cold water and horseradish leaves, which contain a large amount of tannins, that lightly salted cucumbers will be crispy.
2. Cut the pepper into several pieces. Peel the garlic and cut the cloves in half.
3. We take an enamel saucepan and put into it some cherry and currant leaves, several dill umbrellas, garlic and a small handful of allspice peas, add hot pepper.
4. We lay out a layer of washed cucumbers, then again a layer of greens, cucumbers, greens and cover with washed horseradish leaves on top.
5. Now we make the brine - dissolve sugar and salt in 1 liter of water. Place the mixture on the fire and bring to a boil. Pour hot brine over the cucumbers; it should completely cover the vegetables.
6. Cover the saucepan with a lid and leave until the brine has cooled completely (at room temperature), then put it in the refrigerator.
7. Within a day, the cucumbers are completely ready and can be served.

How to cook lightly salted cucumbers with cold water?

Compound:

• Bay leaf - 2-3 pcs.
• Black pepper - 4-6 pcs.
• Cherry leaves - 2-3 pcs.
• Horseradish - 1 leaf or 30 g.
• Dill - 1 umbrella with seeds
• Garlic - 2-3 cloves
• Rye or black bread
• Salt - 1 tbsp. l. (with a slide)
• Blackcurrant leaves - 3-4 pcs.

Preparation:

1. The quantities of the above ingredients are calculated for 1 liter jar.
2. First, wash the cucumbers thoroughly and cut off all the ends, transfer them to a previously prepared jar.
3. Immediately pour salt into the jar (1 heaped tablespoon), put all the spices on top and pour plain cold water. You are allowed to take water directly from the tap.
4. Place half of rye or black bread in the jar and close it with a lid (you can simply cover it with gauze or any other clean cloth). It is advisable to close the jar with a lid, thanks to which the cucumbers will be salted faster.
5. Place the jar in a saucepan or any deep bowl and leave it in a warm place for 1 day. Be sure to use a bowl, as the brine will leak out during the fermentation of the cucumbers.
6. For cold brine, you can also use cooled boiled water. If you use this little trick, you can reduce the salting time several times.
7. After about a day, the delicious crispy lightly salted cucumbers are ready and can be served.

Delicious lightly salted cucumbers: recipe

Compound:

• Salt - 1 tbsp. l.
• Dill seeds - 1 tsp.
• A bunch of fresh herbs - 1 pc.
• Grated horseradish - 0.5 tbsp.
• Small fresh cucumbers - 1 kg.
• Overgrown cucumbers - 700 g.

Preparation:

1. First, we take overgrown cucumbers and wash them thoroughly, then chop them on a coarse grater.
2. Wash the greens and finely chop them, transfer them to a container with chopped cucumbers.
3. Wash the horseradish, peel it and grate it on a fine grater, then add it to the rest of the ingredients.
4. Add salt, dill seeds and mix everything well.
5. We transfer the resulting mixture into a deep container, and on top lay a layer of cucumbers, cut into quarters, then again a layer of cucumber mixture - according to this scheme, we alternate the remaining layers.
6. Cover the container with a lid, place it in the refrigerator and leave for a couple of hours. If you leave cucumbers in this mixture for a day, the taste of horseradish will be brighter.
7. Preparing lightly salted cucumbers is very simple and easy, and even an inexperienced housewife can cope with this task. This dish will be a worthy addition to any holiday table.

Quick, lightly salted cucumbers are a godsend for those who don’t like to wait long, because they only take a few hours to prepare. One of the advantages of such recipes is that the appetizer turns out incredibly tasty and aromatic.