Recipe for instant salted cucumbers with cold water. Cold salted cucumbers for the winter

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

in cold brine

Vegetables are bright green and crispy if you do not use heat treatment to prepare them. How to prepare pickle for lightly salted cucumbers in the "cold" way? In a separate bowl, combine 5 large glasses of water and 2 large scoops (flat). If you want a spicier appetizer, add 1 small spoonful of dry mustard here. While the salt is dissolving, prepare the vegetables and spices.

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

Lightly salted cucumbers in hot brine

"Daily cucumbers" - this is the name of vegetables that are salted in a "hot" way. An appetizer made using this technology is ready to eat 24 hours after preparation. So how do you make a hot pickle for lightly salted cucumbers? Put spices in an enamel pot of water (2 liters): laurel, allspice, cloves. 4 large spoons of rock salt should also be poured here. Boil the contents of the pot for a couple of minutes. Strain the brine and pour into pre-prepared cucumber jars. Then you need to close the containers with lids and leave in a dark place for a day. To make the dish aromatic and tasty, sprinkle the fruits in the jar with chopped garlic, horseradish root, and herbs.

Spicy pickle for lightly salted cucumbers

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

It is not at all difficult to cook crispy, tasty, fragrant lightly salted cucumbers. In this case, the main thing is to choose the pickle recipe that suits you and your family members. And this can only be found out through experiments. Try the cooking methods presented in the article, and for sure, they will all "settle" for a long time in your notebook with recipes for your favorite dishes.

Lightly salted cucumbers are a truly old Russian traditional dish. At every holiday, in almost any salad, for the first and for the second, you can find these wonderful vegetables in every significant recipe.

The hostesses have tried so many things, so many experiments and so many recipes that it is not enough to write out everything. It is necessary to dwell on the most popular and tried-and-true methods.

More often he is interested in cucumbers not only tasty and lightly salted, but also strong and crunchy. If you follow all the salting rules, follow the recipes, then everything will work out.

Today on the menu. Lightly salted cucumbers with garlic and instant herbs:

According to any of these recipes, the very next day you can enjoy the unusually tasty lightly salted cucumbers - everyone at home will be stunned!

Lightly salted cucumbers with garlic and instant herbs in a jar: a classic recipe

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

According to this classic recipe, you can cook lightly salted cucumbers very quickly. And not necessarily in the summer, you can also in the winter (now there are a lot of this stuff in stores). Well, in the summer - they are their own, that's why they are tastier! Prepare in 15-20 minutes. And after 2 days you can already taste these flawless salty fruits.

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

Ingredients

Cucumbers - half a kilogram (a little less, a little more - all the same),
Garlic - 3-4 cloves,
Greens - a couple of currant leaves, cherries,
Dill - 2 umbrellas,
Peppercorns - 5 peas,
Bay leaf - 1-2 pieces,
Coarse salt - a couple of tablespoons,
Sugar - 1 teaspoon
Filtered water - 1 liter,
3 liter jar.

Recipe

The first step is to wash the fruit and dry it. Trim ends. If the vegetables are a little "tired", then they should be cheered up with very cold water. Let them stay in it for a while. Large fruits should be cut in half or into quarters.

You can put the whole greens (or, as I do, slightly shredded - this way they give juice faster) put on the bottom of the jar.

Then peel the garlic cloves and cut into slices. Send it to the bank. Pepper is also there.

And on top of this green-garlic "carpet" you put our cucumbers.

It's time to make the pickle. To do this, boil water in a separate container, add salt and sugar. And let it boil for about 5 minutes - let it dissolve completely.

While still hot, quickly pour the brine into a jar of vegetables. (To prevent the jar from cracking, it is necessary to scald it with slightly hot water or put a wet and cold towel underneath).

We do not need to roll up salted cucumbers, since our task today is not to pickle for the winter, but to make them lightly salted for consumption immediately. So we cover the top with gauze and in a dark cool place.

After 2 days (I try the next day) lightly salted cucumbers with garlic and instant herbs are ready for testing.

Eat this way or with a side dish - country-style potatoes are just right.

In the jar, there is another way to add salt to the cucumbers - by the dry method (here it is clear that without water). It's just that all the ingredients, only crushed, are added to the 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.

Thus, in 5 minutes we have fresh lightly salted cucumbers ready - quickly and tasty.

It's not bad to add such cucumbers to .

Lightly salted cucumbers with garlic and instant herbs in a package: a quick recipe in 5 minutes

Quick recipe in 5 minutes

This recipe is more similar to the previous one in a can with dry salting. It is also called classic. Because it's simple.

In order to get ready-made lightly salted cucumbers within 5-10 minutes, it is necessary to divide each vegetable into a larger number of parts. So that they can all be salted evenly.

I do it differently and save the whole cucumbers.

Products

Cucumbers (fresh) - one kg.,
Garlic - 4 small cloves,
Greens - a bunch of dill and cilantro,
Salt - one tablespoon
Sugar - optional (1 teaspoon).

How to cook classic lightly salted cucumbers quickly and tasty?

Much easier. Rinse the fruit and dry. Remove the "butts" and pierce each with a fork in several places. This will help them absorb salt and dry marinade faster.

Chop all the herbs and garlic finely.

Put all the food in a bag and shake well.

Tie the bag up and place in another bag to prevent leaks.

Shake the bag periodically for 3 hours. Lightly salted cucumbers are ready.

And if, as I said above, cut the vegetables into 8-10 slices, our dish will be cooked in 5 minutes.

Now watch the video recipe:

Lightly salted cucumbers in a package for 2 hours

Lightly salted cucumbers with garlic and instant herbs in a saucepan: cold salting method

With this recipe, the cucumbers turn out to be strong - keep their shape, crispy and very tasty.

Compound

Fresh cucumbers - 6-7 pieces,
Garlic - 3 cloves,
Greens (2 leaves of black currant, cherries, 2 tops of dill),
Rock salt - 3 tablespoons
Pure cold water - about a liter, a little less,
Granulated sugar - 1 teaspoon.

Recipe

First of all, we will prepare the vegetables - wash and wipe them. Cut off the ends.

Put the greens, dill and finely chopped garlic on the bottom of the pan. It is better to leave one third of these products for later.

Put the cucumbers and the remaining third on top.

Stir the salt in cold water until it is completely dissolved. And fill the pan with this brine.

At room temperature, lightly salted cucumbers will be ready in 2 days, in a cool place in 3-4 days.

In the same way, cold salting can be salted not only in a saucepan, but also in a jar or even in wooden tubs.

These pickled fruits make a great addition and even an ingredient in mouth-watering dishes:

All of the above recipes with brine are just right for this topic. You can use either hot or cold pickling method.

The only difference is that when using hot brine and with sterile jars, you can store this type of vegetables for a long time. They are usually prepared for the winter.

And with a cold brine, you can already eat a little sludge the next day. But still, it is better to wait and hold the fruit in solution for at least 3 days, for better salting. So they turn out to be crispy and insanely tasty.

The cooking process comes down to one thing: a certain amount of salt is proportionally dissolved in water, seasonings and herbs are added. So for a 3 liter jar, 3 tablespoons of salt are enough. And don't overdo it with spices.

Vegetables are not laid out tightly in a jar and poured with prepared brine.

Lightly salted cucumbers with garlic and instant herbs in boiling water

This method of pickling cucumbers impregnates the latter evenly and efficiently. Crispy vegetables are ready for 2-3 days.

Ingredients

Cucumbers - 1 kilo,
Garlic - 1 small onion head
Greens - cherry and horseradish leaves (2-3 pieces each),
A pair of dill umbrellas,
Salt - 2 tablespoons. spoons,
Sugar is half a table. spoons,
Peppercorns - 4-5 peas,
Water - liter.

How to cook with boiling water

I recommend fresh fruits. Soak vegetables that have just been removed from the bush in a bowl of water. To get stronger and keep in shape. Then we delete the "Butt".

Tear the leaves of greenery with your hands and fold to the bottom. There are also peppercorns and finely chopped garlic.

Now fold the vegetables carefully. We do not strongly press against each other.

Now we are preparing the marinade (pickle - as you like). Boil clean water in a saucepan and add salt and sugar to it. Cook for 5 minutes and quickly fill in our "early ripening".

We close and clean until the "good times". After 2-3 days we taste and treat all household members.

Lightly salted cucumbers with garlic and instant herbs on mineral water

Another interesting recipe for little pickled cucumbers is based on mineral water with gases. And it's also a quick way. And the fruits are crispy and tasty.

Products

Fresh cucumbers - about one kilogram,
Garlic - 4 cloves
Greens - horseradish leaf, 3 - cherries, a bunch of dill,
Coarse salt - two tablespoons,
Black peppercorns,
Mineral water (mineral sparkling water) - 1.5 liters.

Mineral water recipe

Just like in other recipes - we cook the vegetables first. We clean, wash, cut off the ends.

All the greens down the pickling container. Top of the fruit.

Stir salt in a glass of mineral water and pour over. If the mineral water is already salty, then add less salt.

Close and leave to soak for one to two days.

By the way, I have some proven delicious recipes for other vegetables:

Bell pepper lecho - lick your fingers - 11 honey recipes

Lightly salted cucumbers with garlic and instant herbs with tomatoes

And now we will add a little zest - we will also add tomatoes to our main products. Let all summer vegetables be salted in one "batch". For one thing and check what the taste of lightly salted tomatoes.

There are also several production options: dry in a bag and with brine in a can. Only for cooking in a bag we need small tomatoes - "Cherry" varieties, so that they get salted faster. When used in a jar, the usual greenhouse varieties are sufficient. The difference is that the fruits are not large.

Composition for the recipe in the bag

Cucumbers - half a kilo
Cherry tomatoes - 300 grams,
Garlic - 2 cloves
Greens - in the form of a horseradish leaf and a bunch of dill,
Salt - 1 table. a spoon,
Ground black pepper,
Sugar is not for everybody.

Dry salting

We take small cucumbers, preferably small ones. With tomatoes, everything is clear - much smaller than "Cherry".

Finely chop the greens and garlic and into a bag with vegetables. Salt and sugar and pepper. Shake it fifteen times and put it in the refrigerator for a while.

The next day, if it’s completely unbearable, then after 20 minutes, and so it’s better for a day - open the bag and try - or rather enjoy crispy lightly salted cucumbers and strong tomatoes.

And here is the video:

For you, I got another wonderful recipe for little salted cucumbers - Hungarian with vinegar. I drink the pickle obtained from the fermentation process myself just like that - I like it just like that - slightly spicy.

Ingredients

Small cucumbers,
Horseradish is the root
Dill,
Rye bread - a slice
Salt,
Vinegar.

How to cook lightly salted cucumbers in Hungarian

Wash and dry vegetables. Trim the ends, and cut the fruits along. So they will get salted faster.

Finely chop the dill and horseradish root.

We put the cucumbers in layers, sprinkling with horseradish and dill. Top with a slice of rye bread. And on the bread there are 5 drops of table vinegar.

Prepare brine in a ratio of 1 liter - 1 tablespoon of salt.

Pour the brine into a jar and cover with a saucer on top. Remove to a warm, dry place.

The next day, you will notice that our pickle has darkened. But do not be alarmed - everything is in order. It will brighten by the third day. Then our salting will be ready finally. It's time to try!

Now a video recipe for pickling from Soviet times, when they were sold only in Hungarian:

And that's not all of the quick recipes for lightly salted cucumbers. If you add at least one more ingredient to each of them, you get a different taste, different sensations.

And you can make crispy cucumbers with vodka, with honey, spicy, with mustard, with olive oil, with an apple and others ...

Everything is due to your fantasies and capabilities.

Bon Appetit!

- one of the most popular dishes on the festive table. They are loved by adults and children, they go well with side dishes, meat dishes and drinks. There are many recipes for appetizers, but the most popular are those that are prepared quickly and easily. Let's figure out how to make this simple appetizer so that the gherkins crunch and please everyone.

Lightly salted cucumbers in cold brine

The first country cucumbers appear in the beds in the middle of summer. From this point on, you can begin culinary experiments, namely, pickling cucumbers with cold and hot water. This is the simplest appetizer that diversifies the diet and will delight you with an unusual taste.

The first task is to choose the right vegetables: small, strong, only specimens plucked from the garden are best suited for salting. They should be about the same size, then they will be salted more evenly.

Ingredients

Servings: - +

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

Per serving

Calories: 28 kcal

Fats: 1 g

Carbohydrates: 6.1 g

30 minutes. Video Recipe Print

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Advice: so that the cucumbers are salted faster, you can trim their tips. But in cool water any vegetables take longer to cook than in hot water, you need to take this into account.

Lightly salted cucumbers in hot brine

If there is not enough time for salting, then you can use the classic method. These cucumbers taste like cask cucumbers: just for picnics and holiday dinners.

Cooking time: 60 minutes

Servings: 5

The 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 cooking

Soak fresh vegetables in water for several hours.
Put on the bottom of the prepared saucepan some of the leaves of horseradish and currants, as well as spices and the rest of the herbs. Top layer of cucumbers. Thus, stack all the ingredients until they come to an end. Cover with leaves of currant and horseradish.
Put 3 liters of water on the fire. After boiling, dilute the salt in it and pour the saucepan with gherkins to the top. Use only rock salt for brine. The optimal amount is 2 tablespoons per liter of water.
Press down with a press and leave for a few days. To do this, use a plate of a suitable diameter, on which place something heavy on top, 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, according to the recipe, the brine should cover the vegetables completely, then it is better to use an enamel pan. There is no need to take a bottle, because you do not need to roll it up for the winter anyway.

Secrets of crunch and savory taste

As you can see, there is nothing complicated about the recipes. But sometimes the cucumbers are not as elastic as we would like. To crunch cucumbers, you need to know a few secrets of how to cook lightly salted crispy cucumbers at home with cold brine, and then nothing can darken the upcoming dinner!

So, for "crunch" cucumbers need to be soaked in cool water for about 3-4 hours. During this time, even slightly sluggish vegetables will become stronger and firmer.

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

Some housewives use silver to purify their tap water. Whether it becomes cleaner or not, one can argue, but metals will improve its taste.

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

Storing the workpiece

Store lightly salted cucumbers in a cool place. Try to eat them within 2 weeks, otherwise they will oxyderate. For a small company, two kilograms of vegetables will be enough.

Cucumber recipes are similar and boil down to soaking with salt and adding spices. But still, in every house they use their 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 festive table.

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

To prepare the perfect lightly salted, you need to adhere to a few rules. The pickling jar must be clean and sterilized. In addition, before pouring boiling water inside, so that the glass does not crack, you need to put a knife with a wide and cold blade under the bottom.

Cucumbers must also be prepared before entering the jar. If you plucked them from the garden a couple of minutes ago, while they are not sluggish, but strong, then you just need to wash them and remove the tips. If the cucumbers are not the first freshness, then be sure to hold them in water for about 3 hours. The liquid must be cold, it must be added periodically so that it does not warm up at room temperature.

If you want strong and crunchy cucumbers, do not overuse garlic and peppers. They can soften the fruit. If you want them to be softer and softer, 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.

Here are 5 of the most popular and delicious recipes for this refreshing treat. We will cook each one in a bank. Give it a try and decide which one you like best. Share the results in the comments.

I very often salt cucumbers in cold water. This method won my trust, first of all, for not having to fiddle with boiling brine. In addition, with the cold method of salting, the result is crisper. Hot water, under the influence of its temperature, takes some of the useful elements from vegetables, and also softens the structure.

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

Ingredients:

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

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

Put the dill caps, horseradish leaves torn in large pieces and garlic chopped into plates in a jar. I especially like to salt jars of cucumbers because cucumbers fit tightly against the glass walls and do not float after getting acquainted with the pickle.

Place cooked cucumbers tightly on a fragrant pillow. Cover the top with an umbrella of dill and chop the hot pepper into pieces.

Stir 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 cucumbers with brine and leave in the kitchen for an hour. Then put in the cold for 2 days. You can take them to a cellar or basement if there is little space in the refrigerator.

If you can't wait to try the cucumbers as soon as possible, then you can safely take them out into the street or on the balcony in direct sunlight. If you do this in the morning, you can already enjoy a crunchy treat in the evening.

Cucumbers are unrealistically crispy and aromatic.

Recipe for making crispy cucumbers in a 3 liter jar

In the case of pickling cucumbers, it is very important to find the line where LOW-salted cucumbers turn into ordinary pickled ones. It is the salted product that looks fresher, has a yellow-green color. Inside, the middle is slightly different from the salted pulp, since it does not have time to fully get 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, in order to feast on young pickles, I always cook just as much as my family eats in a day. For the future, in this case, it is better not to do it.

Cucumbers according to this recipe will be ready in 2 days. Give it a try and tell us about your successes.

Ingredients:

A pound of fresh cucumbers;
4-5 peppercorns;
2 tablespoons of rock salt;
1 dessert spoon of granulated sugar;
1 whole medium garlic;
choice and optional leaves of horseradish, cherry and currant bush;
dill umbrellas;
1 liter of water;
3-liter jar with a 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 saucepan and put it on the stove until it boils. Add salt and sugar to it, then dissolve them thoroughly.

Put a third of the prepared dill hats and leaves in the jar. Add 2 peppercorns and a third of the head of garlic. I pre-peel the garlic and divide it in half.

Cucumbers, as we already know, must first be soaked for several hours in ice water. Free the soaked and dried cucumbers from the tips and lay in a dense layer in a jar halfway, on the greens.

Once you have reached the middle, you need to lay out another layer of the ingredients that you put in the bottom.

Add cucumbers to the jar and cover them with the rest of the herbs, garlic and peas.

Meanwhile, the brine was boiling. Pour it into the jar to the top so that the liquid level covers all the ingredients. If a little is not enough, you can add boiled water. If there is a brine left, it's okay, you can pour it out.

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

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

Here we have such yummy. The taste is very rich, and the crunch is heard from afar. Try it yourself, it's impossible to resist!

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

These extra cucumbers are simply adored by all my relatives and friends. And I am especially pleased that they are very quick to cook. But the most important secret is that they are ready to eat in 5 minutes.

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

Ingredients:

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

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

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

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

Dill is the next to go to the jar. Before that, 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 to glass containers.

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

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

The appetizer is ready! You can serve it in any form. They are especially tasty with boiled potatoes, lightly seasoned with oil.

Classic step by step recipe for 1 liter

I call a classic recipe for lightly salted a method that provides a minimum set of ingredients. This includes the most common foods that affect the crunch and flavor of the vegetable. These are most often horseradish, garlic and dill umbrellas. Depending on your desire and mood, you can add something else. This option is prepared, of course, in hot brine.

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

Ingredients:

1-2 medium horseradish roots;
1 kilogram of fresh cucumbers;
3 cloves of garlic;
a bunch of dill with trunks;
2 tablespoons of coarse salt.

For pickling, it is better to choose special pickling varieties. But we may not always know if a cucumber is suitable for this. Moreover, if you bought it on the market, and did not grow it yourself. Determining the right variety is easy. They usually have characteristic "pimples". Their flesh is elastic, and the skin is thin. A smooth and soft vegetable is poorly suited for any kind of salting.

Put 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. Pre-cut it in half or into 4 pieces.

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

Meanwhile, in a saucepan, you need to boil one liter of water and completely dissolve 2 tablespoons of coarse salt in it. Free-flowing salt can adversely affect the texture of vegetables.

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

Let the ingredients cool completely at room temperature and then place the jar in the cold.

After 2 days, you can start tasting. Only at one glance, salivation flows and you want to crunch faster delicious, sour and crunchy cucumbers.

Salt cucumbers in a jar with hot water

Hot brine has several advantages over cold brine. Firstly, the product will be ready earlier, since the boiling water boils the fruits and they pickle faster. Secondly, a hot water snack turns out to be more tender, with a piquant sourness.

As a variety, I alternate hot and cold in my kitchen. It turns out that they are, indeed, a little different. But each is tasty and good in its own way. It is impossible to say unequivocally which one is better. Try this method, you will definitely like it.

Ingredients:

1 kilogram of even and elastic cucumbers;
1 branch of a cherry tree with leaves;
1 horseradish root;
dill sprigs;
dill inflorescences;
4 cloves of garlic;
2 tablespoons of coarse salt;
1 dessert spoon of sugar;
5 peppercorns;
2 lavrushkas;
1 liter of water.

In hot cooking, I always start with brine. A saucepan with 1 liter of water must be put on fire until it boils. While the water is heating up, let's move on to the rest of the ingredients.

Usually, the classic recipe for lightly salted cucumbers requires at least 3 to 4 days for salting them. It is during this period that they are sufficiently saturated with salt and spices, become tasty and crispy. But if you have absolutely no desire to wait so long, try making quick salted cucumbers according to our proven recipes!

Recipe number 1

Quick salted cucumbers with rye bread

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

Before salting, cucumbers are recommended to be immersed in cold (or better ice) water for several hours. Once saturated with moisture, the fruits will become firm and crispy. For the marinade, you can use spices to your liking and desire. It can be leaves of currant, walnut, horseradish, cherry. Moreover, the plants not only add aroma to the cucumbers, but also help to preserve their crispness. Dill is suitable both fresh and dry. But it is recommended to take only large stone salt. Fine "Extra", sea and iodized salt are not suitable for pickling - the cucumbers will become soft and not tasty.

Ingredients:

Fresh cucumbers 700 - 800 g,
Water - 1 l,
Salt - 2 tablespoons
Granulated sugar - 1 tablespoon,
Rye bread 1-2 slices,
Dill 4 - 5 branches,
Coriander,
Black pepper.

Cooking method:

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

To make salted cucumbers salted faster, cut off the ends on both sides. Place the green fruits tightly in the spice dish.

On top of the cucumbers, place a few sprigs of dill and bread wrapped in cheesecloth.

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

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

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

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

Recipe number 2

Hello everyone from my mom, she sent us a simple

A quick recipe for crispy lightly salted cucumbers

according to this recipe, cucumbers can be cooked even in winter.

For the recipe for salting lightly salted cucumbers, we only need the ingredients listed in the list.

No peppercorns, no parsley. With them, lightly salted cucumbers are soft.

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