Instant lightly salted cucumbers are a universal, simple appetizer, the recipe for which should be in the arsenal of every cook.

A simple combination of cucumbers, hot brine, garlic, spices and herbs gives an incredibly appetizing result - crispy, juicy, aromatic and spicy-tasting lightly salted cucumbers, which are ready to serve in 12-14 hours. Minimum effort - maximum pleasure. Try it!

To prepare quick lightly salted cucumbers in a saucepan you will need the following ingredients.

Prepare the brine. Boil 2 liters of water, add salt and mix everything thoroughly so that the salt is completely dissolved. Turn off the heat and cool the brine for 5-7 minutes.

You will not need all the brine, but about 1.5-1.7 liters, but it is easier to prepare it at once with a small supply than to prepare another portion if there is not enough brine.

Wash the cucumbers thoroughly and cut off the “tails” on both sides.

Place a layer of aromatic herbs on the bottom of the pan: 2-3 dill umbrellas (or stems, herbs), a horseradish leaf, 2-3 currant or cherry leaves. You can buy a ready-made bouquet for pickling or use available herbs and aromatic leaves.

Place a layer of cucumbers tightly in the pan.

Add a few more leaves of aromatic herbs, an umbrella of dill, and tightly place the remaining cucumbers in the pan.

Add a few more leaves of aromatic herbs, 4 peeled cloves of garlic, 6-7 black peppercorns and 7-8 allspice peas.

Pour hot brine over the cucumbers - in such an amount that the cucumbers and herbs are completely immersed in the brine. Place a light pressure (a plate will do) to prevent the cucumbers from floating.

Allow the cucumbers and brine to cool to room temperature, and then place the pan in the refrigerator for another 10-12 hours before serving.

Instant lightly salted cucumbers in a saucepan were a success. You can try. Bon appetit.

Detailed recipes with photos will tell you how to quickly make crispy lightly salted cucumbers in a saucepan. The grinding process is quite simple and does not require a lot of time or serious labor. But the result exceeds all expectations. The finished appetizer delights with its juiciness, spicy-spicy taste and unsurpassed aroma, goes harmoniously with meat, fish, potatoes, various cereal side dishes and enriches even the most prosaic everyday menu, adding notes of freshness and pleasant variety to it.

How to make lightly salted cucumbers in a saucepan - a simple and tasty recipe with cold water

This is the simplest and most affordable recipe for preparing delicious lightly salted cucumbers with cold water in a saucepan. You can make such a dish without any difficulties not only in a city apartment, but also in the country. The preparation will turn out juicy, crispy, aromatic and will be an excellent addition to meat, fish and potatoes.

Necessary ingredients for cooking delicious lightly salted cucumbers in a saucepan

• fresh cucumbers - 1.8 kg
• garlic – 2 heads
• water – 1.5 l
• salt – 3 tbsp
• dill umbrellas – 3 pcs
• horseradish leaves – 2 pcs.
• cherry leaves – 4 pcs
• currant leaves – 4 pcs.
• white mustard seeds – 6 pcs.

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

Cooking lightly salted cucumbers in a saucepan in a hurry - a quick recipe in 5 minutes

You can make awesome lightly salted cucumbers in a saucepan in literally 5 minutes. This will require a minimum of effort and the simplest products. The original appetizer will retain the natural juiciness of fresh vegetables, and at the same time acquire a piquant, spicy taste and a delicate, refined aroma.

Necessary ingredients for cooking lightly salted cucumbers in a saucepan in 5 minutes

• cucumbers – 1 kg
• garlic – 6 cloves
• dill – 1 bunch
• salt – 48 g

Step-by-step instructions on how to whip up delicious lightly salted cucumbers in a saucepan

1. Wash the cucumbers well in running water, cut off the ends on both sides, chop into slices no more than 0.5 centimeters thick and sprinkle with salt.
2. Wash the dill, dry and finely chop. Peel the garlic cloves and cut into small pieces.
3. Place the chopped dill and garlic in a ceramic bowl and grind with a masher to release the juice.
4. Add the dill-garlic mixture to the cucumbers, close the lid tightly and shake vigorously for 5 minutes so that all the ingredients are well mixed and the vegetable juice is absorbed into the cucumber pulp.
5. Then place the cucumbers in a beautiful salad bowl and serve as a light, fresh snack.

Spicy and tasty lightly salted cucumbers in a pan - a quick recipe for an original snack

The recipe below with photos will tell you how to quickly and effortlessly cook original lightly salted cucumbers in a saucepan. The finished dish will delight you with its crispy texture, piquant taste, exquisite aroma and will be an excellent summer snack for new potatoes, meat dishes or kebabs.

Necessary ingredients for the recipe for lightly salted cucumbers in a saucepan

• cucumbers – 2 kg
• black peppercorns – 10 pcs.
• allspice – 6
• sugar – 1 tsp
• dill (stems) – 1 bunch
• lemon – 2 pcs.
• salt – 2 tbsp + 1 tsp

Step-by-step instructions on how to quickly make lightly salted cucumbers in a saucepan

1. Place both types of peppers in a mortar and crush thoroughly. Then combine with salt (2 tbsp) and sugar and grind into a homogeneous mass.
2. Wash the lemons well, carefully remove the zest and add to the pepper-salt mixture. Squeeze the juice from the pulp into a separate container.
3. Rinse the dill, dry it and chop it into small pieces.
4. Wash the cucumbers well and soak in cool water for one hour. Then remove, dry, cut off the ends on both sides and chop the cucumbers into pieces.
5. Place cucumber slices in a saucepan, sprinkle with a mixture of pepper, salt and zest, mix thoroughly, add a teaspoon of salt, chopped herbs and leave to soak for 1-1.5.
6. Immediately before serving, blot off any remaining salt with a paper towel.

How to make lightly salted cucumbers in a saucepan using a hot method - recipe with boiling water

The hot method of cooking lightly salted cucumbers in a saucepan has an undeniable advantage - almost instant cooking. The boiling brine quickly penetrates the pulp and immediately brings the vegetables to a cooked consistency. The only thing that slightly spoils the recipe is the cucumbers losing their bright and rich green color. However, the rich, juicy taste more than compensates for the minor aesthetic drawback.

Necessary ingredients for the hot method of cooking lightly salted cucumbers in a saucepan

• cucumbers - 1.8 kg
• rock salt – 96 g
• water - 2 l
• garlic – 6 cloves
• hot pepper - 1/3 pod
• dill umbrellas – 3 pcs
• horseradish – 2 leaves
• tarragon – 4 stems with leaves
• black currant leaves – 6 pcs.

Step-by-step instructions on how to make lightly salted cucumbers in a saucepan with boiling water

1. Pour boiling water over a deep enamel pan, and then wash and dry thoroughly.
2. Rinse the cucumbers in cold running water, place in a colander to drain all the moisture and trim the ends on both sides.
3. Wash the greens well, dry, tear into pieces of arbitrary shape and mash a little with your hands.
4. Remove the peels from the garlic cloves and cut each clove into halves.
5. Place a thick layer of herbs with garlic on the bottom of the pan, then a layer of cucumbers and repeat until the ingredients are gone. Make sure that the final tier is green.
6. Pour water into a separate container, place on the stove and bring to a boil over medium heat. When the liquid begins to actively boil, reduce the heating level slightly, add the entire volume of salt, mix well with a wooden spoon and cook over low heat until the salt crystals are completely dissolved.
7. Pour boiling brine over the cucumbers so that the water covers the contents of the pan by two fingers.
8. Leave on the kitchen counter to soak the vegetables. When the brine has cooled, the cucumbers will be suitable for eating.

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Typically, lightly salted cucumbers are prepared in a jar. But you can use other containers for this. For example, there are numerous recipes for lightly salted cucumbers in a saucepan.

• It is better to take cucumbers with pimples. Such vegetables are specially designed for pickling, so they do not soften so much.
• It is desirable that the cucumbers are approximately the same size. This way they are salted evenly.
• The ends must be cut off. Nitrates accumulate in them.
• To ensure even salting, the cucumbers can be placed vertically.
• You can’t pack vegetables tightly into the pan; they should float freely in the brine to soak better.
• You can cover the pan with a lid or towel. You should not cover it with cling film, otherwise the fermentation process will proceed very slowly.

At the same time, each housewife may have her own tricks for preparing lightly salted cucumbers. The main thing is to prepare the brine correctly, otherwise the vegetables will not soak properly.

Selecting and preparing vegetables before cooking

To make cucumbers tasty, they must be prepared correctly:

• Vegetables are harvested in dry weather. If the weather is rainy, vegetables become too juicy and spoil quickly.
• After harvesting, the cucumbers are left in a cool place for a couple of days. It's better if they wilt a little.
• 3 hours before pickling, vegetables are soaked in water. This will make them tasty and crispy.
• You need to wash cucumbers very carefully. This is a vegetable that grows on the ground and is almost always full of dirt. Most bacteria are found in the soil, and if the dirt is not washed well, they will begin to multiply directly in the pan.

Special attention should be paid to preparing spices. The greens also need to be washed well to avoid dirt. Not only bacteria, but also small insects can get into the pan with greens, so you need to sort through it carefully.

How to properly cook lightly salted cucumbers in a saucepan

There are many recipes for how to grind cucumbers. In this case, you can strictly follow the recipe or add spices to your taste.

Classic recipe for a 2-liter jar

You need to take the following ingredients:

• 1 kg of cucumbers;
• horseradish root and leaves;
• half a head of garlic;
• 1 tbsp. l. dry dill;
• 3 tbsp. l. salt;
• 1 liter of water.

This amount of ingredients is suitable for a two-liter jar, but you can pickle vegetables in a saucepan. Pour cold water over the cucumbers and leave for 2-3 hours, this will make them crispier. Cut off their tails and place them in a container for salting.

Prepare the brine. For this purpose, boil water and add salt to it. Add chopped horseradish leaves and garlic, whole horseradish leaves, and dill to the cucumbers. Fill the container with the resulting brine.

Quick recipe in 5 minutes

To quickly pickle cucumbers, the following components are required:

• the cucumbers themselves - 1 kg;
• water - 1 l;
• salt - 3 tbsp. l.;
• sugar - 0.5 tsp;
• cherry leaves;
• fresh dill and dill umbrellas.

Place all the ingredients in a saucepan, add water and boil. Then remove from heat and leave until cool. Cover with a tight lid. These cucumbers can be eaten within a few hours after preparation.

In cold water

Salting in cold water allows the housewife to save a little time. But in this case, lightly salted cucumbers can be eaten in about a day.

For this recipe you need to take:

• cucumbers - 1 kg;
• garlic - 3 cloves;
• ground pepper;
• dill greens;
• hot pepper - half a pod;
• salt - 70 g;
• water - 2 l.

Place all ingredients together in a saucepan. It is also not recommended to cut peppers, otherwise the cucumbers will turn out too spicy. Pour in cold water, cover with a lid and leave in a warm place. If you put the container in the refrigerator, the vegetables will take longer to sour.

Without vinegar

There is no need to add vinegar when preparing lightly salted cucumbers. It does not slow down their fermentation time, but they acquire a sharp vinegary taste and smell. If you need to salt cucumbers for the winter, you can add a small amount of vinegar to increase their shelf life (1 tablespoon per three-liter jar).

Cold and fast method using mineral water

With mineral water, cucumbers turn out especially crispy. To make such a simple dish, you will need:

• 1 kg of cucumbers;
• 2 tbsp. l. salt;
• 1.5 liter bottle of carbonated mineral water;
• dill and parsley;
• half a head of garlic.

Prepare the cucumbers by removing the ends from both sides. Place some of the greens on the bottom of the pan, add a little chopped garlic, then add cucumbers. On top of them are the remaining garlic and herbs. Add salt to the water, stir well and pour the prepared brine over the cucumbers. Press down with a plate and place in a cool place for a day. After the specified time, the cucumbers can be eaten.

With spices in a hot way

Black and allspice, garlic, dry or fresh dill, leaves and currants, and horseradish root go well with cucumbers. You can add oak leaves, anise, cloves, bay leaves - but this is not for everyone.

A good taste is obtained by adding seasoning for Korean carrots. Vegetables must be covered with spices and herbs, then poured with hot marinade. To prepare it, you need to take 2 tbsp per 1.5 liters of water. l. salt with a slide.

With garlic and herbs

When pickling cucumbers, you must add garlic - it gives a distinct taste to the dish. You can use different greens, but dill is best.

You can pickle cucumbers according to this recipe:

• Wash 1 kg of cucumbers well, cut off the ends on both sides, and place on the bottom of the pan.
• Place a layer of dill on top, then another layer of chopped parsley. If desired, you can add a little cilantro (a few sprigs) and green onions.
• Press 4-5 cloves of garlic and cut into strips, throw into the pan.
• Prepare the marinade. Boil 1.5 liters of water, add 70 g of salt, stir until it dissolves.
• Pour the prepared marinade into the pan with vegetables.

This pickling will be ready for use in 1-2 days. Can you leave the cucumbers for longer?

With dry mustard

Cucumbers can also be cooked with dry mustard. It gives the dish a spicy taste. It can be added to any recipe at the rate of 1 tsp. mustard for 1 kg of cucumbers.

Sliced ​​lightly salted cucumbers

To pickle cucumbers, you can first cut them. But it is necessary to take into account that they cook much faster this way and are better salted. Use the same ingredients as in other recipes, but pre-cut the vegetables - divide into 2 or 4 parts.

Storage Features

Freshly pickled cucumbers can be stored for several days. Over time they will ferment and become salty and sour. To increase their shelf life, they can be placed in the refrigerator immediately after cooking. And when they ferment, you will need to drain the brine and fill them with chilled boiled water. You can also boil the brine itself. To do this, drain it, boil it, cool it and pour it back into the cucumbers. This will kill the bacteria and stop the fermentation process.

Our recipe without seaming. We store the beauties under a regular nylon lid in the refrigerator or cellar.

If you love lightly salted cucumbers, take a walk in the section “Easy recipes” - “Homemade preparations”. The fastest recipes await you. - from 15 minutes to 2 hours. And - in just 12 hours.

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Ingredients for a 3 liter jar/pan

For a 3 liter jar or pan:

• Cucumbers -1.5 kg (about the same size)
• Spice leaves - 4-5 pcs. each:

1. Currants or cherries
2. Horseradish, preferably with petioles, which contain all the power
3. Dill umbrellas, optional with sticks and green paws

• Garlic - 4-6 cloves (adjust to taste)
• Black peppercorns - to taste

For the brine:

• Water - about 1.5 l (preferably NOT chlorinated: from the pump room, spring water, settled tap water)
• Salt per 1 liter of water - 1 tbsp. heaped spoon
• You can add sugar: per 1 liter of water - 1 tbsp. spoon without slide

*That is, in our recipe for 1.5 liters of water we add 1.5 tbsp. spoons of salt and to taste 1.5. Art. spoons of sugar.

The choice of salt for such recipes has nuances: see photo below.

You can easily find the necessary greens in markets and large supermarkets. This is what the set is usually called “bouquet for pickling cucumbers.”

How to prepare vegetables for pickling

Wash the cucumbers, fill them with cold water and let them stand for 1-2 hours. Wash all the leaves, measure out the salt and sugar. Peel the garlic cloves and cut them in half.

Trim the ends of each vegetable. This will allow them to salt faster. You can prick it with a fork in several places - not deeply, in order to damage the skin.

How to properly place vegetables in a container.

• Place in a jar (wash clean with baking soda): It is advisable to make the first layer vertical and dense. Next - according to the size, as it turns out.
• Placement in a pan (enamel or stainless steel): also tight, but horizontally flat.

Horseradish can only be placed on top. Divide the remaining spicy leaves and garlic into 2 parts. One part - to the bottom of the jar/pan. And we put the second part of the aromatic additives along with horseradish - on top of the cucumbers.

We use all the parts in the dill and do not cut the stems from the horseradish leaves. They contain the most substances important for a crispy result.

How much brine do we need? Usually 1.5 liters of brine is enough for a 3 liter jar. If there is not enough for the selected container, prepare more according to the proportion indicated above.

Please note that rock salt may leave a dirty residue. We filter it through cheesecloth. Or simply carefully drain the salty liquid so that the cloudy sediment remains at the very bottom.

Option #1. How to cold pickle (24-36 hours)

The result is the most colorful and crunchy.

For cucumbers about 10 cm, it will take 1-1.5 days to achieve the classic lightly salted taste. It is this recipe that gives natural fermentation and probiotic value to the fermented product.

Prepare cold brine:

• Heat half the water and dissolve salt and sugar in it. Combine the warm salty part and the second half of the water, let it cool completely.

What we do with prepared vegetables:

• Pour cold brine over the vegetables and leaves. We leave for 8-10 hours at room temperature- under the towel. Then we put it in the refrigerator.
• After 24 hours, the excellent snack is ready to eat.

We store vegetables in the refrigerator. If you keep it in brine, the cucumbers will continue to pickle. If you get it, they will remain perfectly lightly salted. You can add fresh vegetables to the brine as space becomes available. The brine is quite suitable for up to 7-10 days.

Option #2. How to pickle hot (8-12 hours)

The fastest option.

Such cucumbers lose a little color and crunch, but the pickling itself happens faster. After 8-12 hours, vegetables delight with pleasant saltiness.

Prepare and pour hot brine in the proportions from the recipe above:

• Add salt and sugar to boiling water and stir quickly.
• Let the solution cool before pouring into the cucumbers - 3-5 minutes.
• Pour the vegetables until they are covered and leave the pickling mixture to cool at room temperature for 6-8 hours.
• Convenient to do at night. You can try the cucumbers in the morning.

Surely, they will appeal to those who like the lightest salted options. Overnight (8-10 hours) we will definitely get a worthy example of a traditional snack. Another 2 hours in the refrigerator so that the vegetables are well cooled and ready to be served for lunch.

All the secrets for classic lightly salted cucumbers

Which cucumbers to choose for pickling?

We love to visit large bazaars, where it is easier to find pickling varieties. With them, our efforts are doomed to success. Distinctive features: thin skin with numerous pimples, hard flesh, usually small or medium in size (the cucumber fits in the palm of an adult).

The most popular varieties are Nezhinsky and Rodnichok. Many others are also suitable: Far Eastern, Phoenix, Zasolochny, Altai, Voronezh, Beregovoy, Impreso and Magnificent.

How to prepare vegetables?

It is advisable to soak in cold water for at least 1-2 hours. You can immediately trim the ends.

How to put cucumbers in jars?

We sort by size and try to put approximately the same vegetables in the jar. Bookmark - vertical, upright. The first layer always turns out like this, then the next layer will be as it goes in.

Which water is better?

Better NOT chlorinated. This nuance for 200% success has been tested more than once. We are lucky to live next to the pump room.

If you use tap water, let the chlorine disappear: leave for 6-8 hours.

What container should I use?

If you are comfortable salting in a spacious container, then choose an enameled or stainless steel pan. Volume 3+ liters.

If you want it traditionally in a jar, then a 3 liter glass one and the most common lids are nylon. This recipe is without rolling. Our cucumbers will be kept refrigerated.

How to prepare jars and lids?

We wash the jars and nylon lids with a brush and soda and rinse thoroughly in running water. We do not use any detergents. They are more difficult to wash off, and cooked vegetables can develop a harmful chemical taste.

What spices and leaves are required and why?

The standard, time-tested selection of spicy additives is horseradish, oak, cherry and/or currant leaves, dill, garlic. Sometimes - black peppercorns. The rest of the experiments - how things will turn out with the purchase and mood.

Leaves of oak, currant, cherry and horseradish are responsible for the crunch. At least 2 types must be in the recipe.

For aroma, dill umbrellas (inflorescences) are the strongest option. We sometimes do without them (ordinary twigs).

What else is added to lightly salted cucumbers?

Almost everything that people deal with in their breadth of residence. Grape leaves, basil, mint, cumin, oregano, hot red pepper.

An interesting alternative is made with an apple. You need a sour or sweet and sour hard variety like Antonovka. For 1.5 kg of vegetables, a small fruit of 100-150 g.

How to deliciously use the results of our labors?

Any cold soups, salads and appetizers. To alcohol and just like that. And everyone who is losing weight will appreciate the dish with “Hurray!” Few calories, many benefits and a safe richness of taste during dietary restrictions.

We will be glad to know that lightly salted cucumbers according to the classic recipe with step-by-step photos are now clearer to you than ever. Which means you'll soon be making a flawless example of naturally fermented pickles. Choose a cold brine.

Health is delicious!

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How to prepare delicious crispy lightly salted cucumbers according to the classic recipe? There are so many options for preparing the same dish that you can get lost.

We have prepared a selection of the most delicious and proven recipes for lightly salted cucumbers. Choose the one you like: in a pan, jar or in a bag.

With apples, mustard, garlic and herbs, herbs. Spicy with hot pepper or sweet in honey brine.

Ingredients:

• 2 kg of cucumbers;
• 10 g tarragon (tarragon);
• 20 g dill umbrellas;
• 8-10 cloves of garlic;
• 20 g blackcurrant leaves;
• 20 g horseradish leaves;
• 20 g cherry leaves;
• 75 g salt.

Preparation:

Wash the cucumbers and leave in cold water for 2 hours. Wash all the greens, peel the garlic and cut into thin slices.

Place half the herbs and garlic at the bottom of the jar, then place the cucumbers tightly vertically in the jar and place the remaining herbs and garlic on top.

Dissolve salt in 1.5 liters of water, boil and pour the boiling solution over the cucumbers. Cover the jar with a lid. After a day, lightly salted cucumbers are ready to eat, but if you want to crunch the cucumbers earlier, then cut off their ends, in which case they will be ready in 12 hours

Hungarian style lightly salted cucumbers with vinegar

Ingredients:

• cucumbers;
• dill greens;
• horseradish root;
• Rye bread;
• vinegar;
• salt.

Preparation:

Select small cucumbers and wash them. Cut both ends by 1-2 cm and cut the cucumbers lengthwise, then place them in a jar, topping with dill and horseradish.

Place a slice of rye bread on top of the cucumbers and drop 4-5 drops of vinegar on it. Prepare brine at the rate of 1 tablespoon of salt per 1 liter of water. Pour brine over the cucumbers, cover the jar with a saucer and place in a warm place. As a result of fermentation, after 24 hours the brine will become cloudy, and on the 3rd day it will begin to lighten. At this time, the cucumbers should be moved to the refrigerator, they are ready to eat.

Classic recipe for lightly salted cucumbers

Ingredients:

• 1.5 kg cucumbers,
• 1 head of garlic,
• dill umbrellas,
• black currant leaves,
• cherry leaves,
• horseradish leaves,
• allspice peas,
• 2 tbsp. salt,
• 1 tbsp. Sahara

Preparation:

Wash the cucumbers and cut off the ends on both sides. Take an enamel pan and place the cucumbers in it in one layer. Place dill umbrellas, currant and cherry leaves, peeled garlic cloves and a handful of allspice peas on top.

Cover everything with horseradish leaves. Place a second layer of cucumbers and again place dill, cherry and currant leaves, garlic and pepper on top, cover the second layer with horseradish leaves.

Prepare a brine from 1-1.5 liters of water, salt and sugar, bring it to a boil. Pour boiling brine over the cucumbers until it completely covers the cucumbers. Cover the pan with a lid and leave at room temperature until the brine has cooled, then put it in the refrigerator. In a day, the lightly salted cucumbers will be ready.

Instant lightly salted cucumbers in a saucepan

Nadezhda Nikolaevna, 49 years old

These quick, crispy cucumbers take just 5 minutes to prepare. This is the simplest recipe, a novice housewife can handle it.

Ingredients:

• 1.5 kg cucumbers,
• horseradish leaves,
• cherry leaves,
• currant leaves,
• dill,
• 3-4 cloves of garlic,
• 1 bay leaf,
• peppercorns,
• 2 tbsp. salt,
• ½ tbsp. Sahara

Preparation:

Wash the cucumbers, wipe them dry and trim the ends. Wash the greens, peel the garlic and cut into pieces. Put the water on the fire, let it boil and add salt, sugar, bay leaf and peppercorns, if desired, you can add a little hot pepper.

Place half the herbs and garlic on the bottom of a dry pan, then place the cucumbers, making sure they fit tightly together. Fill the pan halfway and add the herbs and garlic again, then add the remaining cucumbers and cover them with the herbs and garlic.

Pour hot brine over the cucumbers, let cool at room temperature and put in the refrigerator overnight. The next day you can eat the cucumbers.

Quick lightly salted cucumbers with mustard

Thanks to vinegar and mustard, this recipe only takes a couple of hours to pickle cucumbers.

Ingredients:

• 1 kg of cucumbers;
• 4 cloves of garlic;
• 1 tablespoon sugar;
• 2 tsp. salt;
• 1 tsp. table vinegar;
• ¼ tsp. mustard;
• ¼ tsp. ground black pepper;
• bunch of dill.

Preparation:

Cut the washed cucumbers into quarters and place in a deep bowl. Add spices: vinegar, mustard, ground pepper, salt, sugar, chopped dill and finely grated garlic.

Mix everything well, cover the cucumbers with a plate and place in the refrigerator. After a couple of hours, these lightly salted cucumbers can be eaten.

Lightly salted cucumbers in mineral water

Ingredients:

1 kg of cucumbers;
dill;
head of garlic;
2-4 tbsp. salt;
1 liter of salty carbonated mineral water.

Preparation:

Wash the cucumbers well and cut off their tails on both sides. Place the dill, cut into 4-5 cm pieces, into the container in which the cucumbers will be salted. Place the cucumbers on the dill.

Peel the head of garlic, cut the cloves into slices and sprinkle them on the cucumbers. Dissolve 2-4 tablespoons of salt in salted carbonated mineral water and pour over the cucumbers so that they are completely covered, place the remaining dill on top. Close the container with a lid and place in the refrigerator for a day.

Recipe for crispy lightly salted cucumbers with herbs

Ingredients:

• cucumbers;
• dill greens;
• parsley;
• horseradish leaves;
• 2-3 cloves of garlic;
• allspice peas;
• black peppercorns;
• salt.

Preparation of lightly salted crispy cucumbers with herbs:

Wash the cucumbers and herbs thoroughly. Place chopped herbs and thinly sliced ​​garlic on the bottom of a plastic container.

Crush several peas of allspice and black pepper with the handle of a knife and add them to the greens. Cut the cucumbers lengthwise or into quarters, place them in a container and sprinkle with salt. You must determine the amount of salt yourself; salt 3-4 times more than usual when you salt cucumbers for food.

Close the container and shake it well so that the cucumbers hit the walls and release the juice. After 5-10 minutes, the cucumbers will be in a brine made from their own juice, which will be mixed with salt and herbs during shaking.

Leave the container at room temperature for an hour and a half, shaking it occasionally. Your cucumbers are ready, all you have to do is wash off the excess salt.

Ingredients:

• 1 kg small cucumbers;
• 3-4 cloves of garlic;
• dill greens;
• 1 tbsp. salt.

Preparation:

Finely chop the dill and garlic. Wash the cucumbers thoroughly and cut off the ends. Place cucumbers, dill, garlic and salt in a plastic bag.

Tie the bag and put it in another bag. Shake everything well and put the bag in the refrigerator, shaking it occasionally. After 6-8 hours, you can taste the cucumbers.

Quick lightly salted cucumbers with olive oil

Another way to pickle in a bag. These cucumbers will not crunch much: vinegar and oil make them a little soft. But the vegetables will taste spicy with a pleasant sourness.

Ingredients:

• 1 kg of cucumbers;
• 2 heads of garlic;
• 1 tablespoon salt;
• 1 tablespoon olive oil;
• 1 teaspoon apple cider vinegar;
• 1 teaspoon sugar;
• bunch of dill.

Preparation:

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Wash the young cucumbers and cut off their butts. Overgrown vegetables can be cut into circles. Place the cucumbers in a bag, add salt, sugar, vinegar and olive oil.

Peel and grate the garlic. Cut a couple of cloves with a knife so that large pieces appear from time to time. Sprinkle the cucumbers with garlic and chopped dill (or other herbs of your choice).

Tie and shake the bag until the contents are thoroughly mixed. Let the cucumbers stand for half an hour - and you can try. But it is better to leave them in the refrigerator for 2-3 hours.

Lightly salted cucumbers per day in cold brine

Lightly salt the cucumbers in cold water. Quick pickling and absolutely no trouble. And the result is amazing.

You will need:

• cucumbers – 2 kg;
• salt – 3 tablespoons;
• dill - a small bunch;
• garlic – a couple – three cloves.

How to cook:

Place half the herbs and half the garlic on the bottom of the dish. Then pack the cucumbers tightly and place the remaining greens on top.

Dissolve salt in cold water and pour over greens. Cover with a lid, pressing it down with pressure, and wait exactly 24 hours.

Lightly salted cucumbers “Spicy”

Ingredients:

• 1 kg of small cucumbers;
• 4-5 cloves of garlic;
• ½ pod of hot pepper;
• a large bunch of dill;
• 6 tbsp. coarse salt.

Preparation:

Take only young, elastic cucumbers with thin skin, rinse them under running cold water. To make cucumbers salt faster, cut off the ends on both sides.

Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. Place 2/3 of the total amount of dill and thinly sliced ​​garlic at the bottom of the jar. Then lay out the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill.

Place salt on top of the dill, cover with a lid and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and pour the resulting salt solution over the cucumbers again.

Cover the jar with a saucer, on which place a small weight, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days, after which they can be tasted.

Crispy lightly salted cucumbers with vodka

Ingredients:

• cucumbers;
• horseradish leaves;
• cherry leaves;
• currant leaves;
• Bay leaf;
• dill umbrellas;
• black peppercorns;
• 50 ml vodka;
• 2 tbsp. salt.

Preparation:

Wash the cucumbers thoroughly and cut off the ends on both sides. Wash all the greens and place them in a saucepan, add peppercorns and place cucumbers on top.

Prepare the brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cold brine over the cucumbers, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

Lightly salted cucumbers with apples

Ingredients:

• 1 kg of cucumbers;
• 2 green sweet and sour apples;
• 2 cloves of garlic;
• 150 grams of dill;
• 3-4 black currant leaves;
• 3-4 cherry leaves;
• 1 horseradish leaf;
• 1 bay leaf;
• black peppercorns;
• 2 tbsp. salt.

Preparation:

Prepare the brine at the rate of 1 bay leaf and 2 tablespoons of salt per 1 liter of water. Boil it. Wash the cucumbers thoroughly and cut off the ends. Peel the garlic and cut the apples into 4 parts.

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Place 1/3 of the dill, currant leaves, cherries and horseradish in a dry saucepan. Place half the cucumbers and one apple on the greens. Place a clove of garlic, cut into thin slices, and 4-6 peppercorns on top. Then add another portion of dill, garlic, currant leaves and cherries.

Top with remaining cucumbers, apples, herbs and garlic. Pour hot brine over the cucumbers, cover the pan with a plate and place a weight on top. Let cool completely and put in the refrigerator. In the morning the cucumbers will be ready.

Hot pickled lightly cucumbers with honey

You will need:

• cherry leaves 10 g;
• black currant leaves 10 g;
• umbrella dill 10 g;
• leaf horseradish 20 g;
• garlic heads 2 pcs.;
• chili pepper 1 pc.;
• bay leaf 1 pc.;
• cucumbers 500 g;
• vodka 20 ml;
• honey 5 g;
• table salt 4 tsp.

How to pickle cucumbers with hot brine:

Prepare spices (herbs) for pickling. Select suitable branches, wash them and set aside. Select the cucumbers, they should all be about the same size, wash and cut off the ends.

Place the greens at the bottom of a prepared clean container (jar, pan, etc.): horseradish leaves, black peppercorns, black currant leaves, cherry leaves, umbrella dill (it can be replaced with dill seeds), chopped chili peppers and garlic.

Top with cucumbers and again layer with horseradish leaves and dill umbrellas.

Prepare hot brine. To do this, boil 0.5 liters of water in a saucepan, add salt and half a teaspoon of honey. Stir until completely dissolved, turn off the stove and pour in a tablespoon of vodka.

Pour hot brine over cucumbers.

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Cover with a lid and leave them to salt for a day at room temperature. If you do not plan to eat everything at once, you should store them in the refrigerator. After a day, lightly salted cucumbers are ready to eat.