Dear hostesses, greetings to you!
Today we are sharing recipes for quick, lightly salted cucumbers that are very tasty, crispy and aromatic.
How great it is to use such cucumbers with young potatoes, and if you also use them at the dacha, fresh air- so beautiful!
We have posted for you several recipes from cookbook, which was left over from my grandmother.
So these recipes are proven, family recipes, which then wander from generation to generation.
We will prepare all the cucumbers using a bag, because... it’s very convenient, you don’t need any containers, brines, or anything else. Only the vegetables themselves and spices for them.
Make a note of it, it will come in handy!
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Crispy lightly salted cucumbers in the refrigerator in 2 hours
This is a recipe for delicious, gourmet cucumbers in a bag, in just a couple of hours!
You can leave them whole, or you can cut them into halves or pieces. The finer the cucumbers are chopped, the shorter their cooking time will be.
If the pieces are very small, then just half an hour in the refrigerator and you’re done.
Ingredients
- Cucumbers – 1 kg
- Garlic - 3-4 cloves
- Black pepper - to taste
- Dill - 1 bunch
- Salt - 1 tbsp. l
- Sugar - 1 tsp.
Preparation
It is better to take cucumbers freshly picked, small and with pimples. These are the ones that remain elastic and crispy after salting. They will need to be washed well.
If the cucumbers have been picked a long time ago and are wilted, place them in a bowl of water for 2-3 hours, this will help them regain their elasticity.
Cut off the ends on both sides of all cucumbers.
Crush the garlic with a knife and chop into small pieces.
We cut the dill as desired. You can even put whole branches.
Place all ingredients in plastic bag. Salt, pepper, sugar.
We tie the bag and, stirring it, mix its contents.
After which the bag goes into the refrigerator for two hours if you put in whole vegetables. If you cut it into pieces, then half an hour will be enough.
Shake the bag periodically to better distribute the salt.
After the specified time has passed, you can take them out and eat them! Yummy!
Quick preparation of lightly salted cucumbers - in 5 minutes
This is a spicy five-minute recipe. It comes in handy when you need to quickly prepare snacks and set the table.
Ingredients
- Cucumbers – 1 kg
- Hot green pepper - 1 piece (small)
- Dill bunch - 1 piece
- Cilantro bunch - 1 piece
- Soy sauce - 2 tbsp. l
- Garlic - 4-5 cloves
- Olive oil - 2 tbsp. l
Preparation
Rinse the cucumbers well and, if you have time, soak them in water for two hours.
Cut off the butts and divide the middle into halves or quarters. It can be even smaller.
Finely chop all other ingredients, including Green pepper. We don’t even clean it of seeds.
Place vegetables, herbs and spices in a bag and pour into soy sauce and butter, tie and mix the contents.
Let sit for 5 minutes and spicy snack ready!
Lightly salted cucumbers in a bag per day
This recipe is spicy and piquant, which is especially welcomed by men. And that’s why it doesn’t linger for a minute.
Ingredients
- Cucumbers – 1 kg
- Garlic - 4-5 cloves
- Hot pepper - half
- Bunch of dill - 1 piece
- Bunch of parsley - 1 piece
- Dry mustard - 1/2 tsp
- Peppercorns - 5-6 pcs.
- Dry dill umbrellas
- Salt - 1 tbsp. l
- Sugar - 1 tbsp
- Wine vinegar or plain vinegar 6% - 2 tbsp. l
Preparation
Prepare the package. Trim the butts off the cucumbers and cut them into halves or quarters.
Place dill umbrellas in a bag, without stems, because they can pierce thin polyethylene.
Next, load the cucumbers into the bag.
Green dill and parsley, garlic and hot pepper chop small pieces. And in the same way send them after the cucumbers.
Sprinkle mustard, salt, sugar, and peppercorns on top.
Finally add vinegar. If you don't like it, you can do without it. It will still turn out very tasty.
We tie the bag, touch it, and mix the ingredients inside with our hands so that the spices are well distributed.
Leave for half an hour at room temperature, mix again, and then place it in the refrigerator overnight, or better yet, for a day.
You can eat in the morning. Mind-blowing, spicy, aromatic, just begging to be put into your mouth.
Delicious lightly salted cucumbers with garlic
Delicious recipe with young garlic, horseradish and basil. You'll lick your fingers more than once!
Lightly salted cucumbers- crispy on the teeth, and with boiled potatoes, perhaps one of the most popular, sought after and beloved by all vegetable snacks for all occasions. The thing is that this dish is not only tasty, but quite healthy food for all occasions, this is also a product that can be prepared in a few tens of minutes.
This article will offer a very simple, inexpensive recipe for quick lightly salted cucumbers in the package. I’ll tell you the secret of how to make lightly salted cucumbers with garlic without adding vinegar to eat ready dish it was possible almost immediately after cooking.
If you are thoroughly preparing for the winter, please present. Go ahead and cook for your health.
Lightly salted cucumbers: a quick recipe for cooking at home without vinegar
Naturally, vegetables, preferably homemade, medium-sized, fresh. This must be taken into account so that the vegetables are quickly salted and subsequently crispy.
Ingredients for quick pickling of cucumbers in a bag:
- a small plastic bag (you can use two to place one inside the other for greater strength);
- half a kilogram of medium-sized cucumbers (preferably homemade);
- 2-3 cloves fresh garlic(the quantity depends on the size of the teeth and your preferences);
- several sprigs of recently picked, non-shattering dill;
- 50 grams of salt;
- black pepper of any grind;
- black peppercorns – 2-3 pieces;
- horseradish leaf
A budget recipe for quick-cooking lightly salted cucumbers in a bag - take it and do it step by step.
1. Wash our green fruits thoroughly and place them on a towel to dry.
2. Cut off the ends of the dried cucumbers, cut into rings or into two parts across, if the variety of vegetables has small seeds.
Attention! If small cucumbers (up to eight centimeters long) are taken in a bag for pickling, they can be left whole.
3. Grind the dill (remove the stems), horseradish and garlic. It is best to chop the garlic using a garlic grinder. This will give you the maximum amount of juice. I recommend cutting the horseradish into larger pieces so that it can be conveniently removed from the finished product.
4. Gradually add salt to the chopped cucumbers, mixing thoroughly, of course. Let's try the vegetables. They should be moderately salty to your taste. If there is not enough salt, be sure to add it, but do not overdo it, otherwise you can ruin everything, and the cucumbers will end up over-salted. When you are satisfied with the taste, take another half dessert spoon salt without a slide and pour into the dish.
5. Add to pickled cucumbers pepper (ground, peas). Pepper in in this case It is needed for a special aroma, and therefore you should not sprinkle it in bags, a small handful and a few peas are enough.
6. Add crushed spices to the cucumbers, mix everything and put it in a plastic bag. Twist the bag and shake the cucumbers in it thoroughly several times. We leave the bag on the table for 15 minutes, time has passed, shake it well again, put it in the refrigerator for 2 hours.
On a note! If you leave the vegetables to salt in the room, they will be ready to eat after half an hour, but the cucumbers will not be cold, which may somewhat spoil their taste.
Tasty, aromatic, crispy and, very importantly, quick lightly salted cucumbers in a bag with garlic are ready! They can be eaten by adults and children, served with any dishes, and such cucumbers go especially well with young boiled potatoes.
Lightly salted cucumbers not in a bag with garlic - a classic recipe
You are already tired of the fresh gifts of nature, you want something salty, then try lightly salted cucumbers, especially since it only takes 2 hours to pickle them.
Required Products:
In order to make lightly salted 0.5 kg of cucumbers you will need following ingredients in the specified quantity:
- Green cucumbers - 500 grams;
- rock salt - 1/5 tablespoon;
- sugar - 1 tablespoon;
- dill greens - 25 grams;
- ground pepper - 1/3 teaspoon;
- garlic - 2 cloves;
- sunflower oil - 25 ml;
- balsamic vinegar - 2 tablespoons.
In addition to the products, you will need a spacious non-oxidizing container (saucepan, bowl, salad bowl), a knife, cutting board, spoon and cling film.
Creative process:
1. First of all, wash the cucumbers and cut them on both sides.
2. Divide each raft in half, and then cut each half into 4 parts.
3. Place the quarters in a large container, such as a salad bowl.
4. Add chopped dill.
5. Add salt.
6. Add sugar.
7. Sprinkle pepper.
8. Stir the contents with a spoon.
9. Sunflower oil add to salad bowl.
10. Pour in two tablespoons of balsamic vinegar.
11. Mix everything thoroughly.
12. Cling film wrap the container tightly.
13. Place the salad bowl in the refrigerator.
In two hours, the lightly salted cucumbers will be ready, feel free to unpack them and enjoy the excellent taste, don’t forget to treat your friends. And of course, cooked potatoes go well with this dish. different ways, let’s say, how do you like this option? I think it's just perfect!
Yes, what can I say, you just need to make cucumbers according to these recipes, and then it will work itself out, with what and how much you can eat, even just crunch it, “naked.”
Good luck to everyone and all the best!
Lightly salted cucumbers with garlic and dill instant cooking, so delicious and crispy.
We usually salt cucumbers in the summer, when we have not only young cucumbers on hand, but also any spicy herbs, as well as currant and cherry leaves, which give lightly salted cucumbers a unique taste and fresh aroma. In winter it's a completely different matter. You can buy cucumbers, but spicy herbs are a problem, and you really want lightly salted cucumbers!
Let's try to get delicious lightly salted cucumbers in winter from store-bought cucumbers and a minimal set of spices. It turns out that this is also possible. An important point: try to buy cucumbers that are not stale, but fresh from the greenhouse. Preferably small in size, light Green colour, with yellow flowers at the ends that have not yet fallen off.
From two kilograms of cucumbers you can prepare one three liter jar lightly salted cucumbers, and you can try them the next day. By the way, you can also cook. 
Ingredients:
- store bought cucumbers – 2 kg,
- garlic – 2-3 cloves,
- green dill– big bunch;
for brine:
- water – 1.5 l,
- salt - 3 tbsp. l. with a slide.
How to cook with photos step by step
First of all, rinse the jar thoroughly. Peel the garlic (3 cloves), cut it into several pieces and place it at the bottom of the jar. 
Rinse the dill with special care, because it is the greens in jars with pickles turns sour first. It is for this reason that when we pickle cucumbers in the summer, we do not put green dill, only umbrellas with seeds. Place half of the bunch on the bottom of the jar. 
Rinse the cucumbers under running water. It is desirable that the cucumbers are approximately the same size. Cut off the stem and ends of the cucumbers. 
Place the cucumbers tightly in the jar vertically. 
Top the cucumbers with the remaining dill. 
Prepare the brine: add two heaped tablespoons of salt to 1 liter of cold tap water. In total, you need to prepare one and a half liters of brine for a three-liter jar of cucumbers. 
Pour brine over the cucumbers. 
Place the jar in the refrigerator immediately. The cucumbers will be ready to eat the next day. They taste no worse than the summer version of lightly salted cucumbers. 
Recipe from Milena.
And they turn out very tasty
Lightly salted cucumbers are a super appetizer. I want to offer the fastest recipes for preparing crispy cucumbers with a breathtaking smell of dill and garlic, with a hint of pepper and mustard.
They are not prepared for future use and are eaten very quickly. No matter how much I try, they are all different. Each housewife has her own tricks. In each recipe, if desired, you can change the set of spices, add what you have on hand. The most important thing is that their volume is no more than 7% of the weight of the cucumbers.
They are prepared in pans, jars of various capacities, and bags. They are filled with cold or hot brine, and in some recipes they are prepared without it at all. Recently, quick, almost instant cooking options have become very popular. So, perhaps, I’ll start with them.
Quick recipe for lightly salted cucumbers in a bag
I would call this recipe not just quick, but instant. Lightly salted cucumbers can be eaten immediately after preparation. There is no need to prepare brine and containers here. Cucumbers in a bag are prepared very simply and quickly.
Ingredients:
- cucumbers - 1 kg
- garlic - 4 cloves
- soft dill stems and umbrellas - 50 gr.
- green hot pepper- taste
- green cilantro - 20 gr.
- salt - 1 tbsp. l.
- sugar - 1 tsp.
- black peppercorns - 5-8 peas
- sesame oil - 1 tbsp. l.
Preparation:
Cucumbers themselves do not have a pronounced taste or smell. To make them aromatic, they need to be imbued with the aromas of spices.
We wash the cucumbers, dry them, and sort them by size. We try to take the same size, so they are salted evenly, and the aesthetic appearance of the food plays an important role. They should also be pimply, with dense flesh and without voids inside. Cut off the ends of the cucumbers and cut them lengthwise into four pieces.
Young garlic, divided into cloves. Crush them with the flat side of a knife, sprinkle a little salt and chop them finely.
Chop the dill. It is better to take soft stems, they contain more juice. Also sprinkle a little salt and chop finely. The juice and aroma of dill are instantly released.
Crush black peppercorns in a mortar. And you will immediately feel its fresh aroma.
That’s okay, now we’ll add the smell of cilantro and hot green pepper. We take these two ingredients in small quantities and chop them finely.
Can you imagine what an amazing smell it is in the kitchen! And now we will transfer this whole bouquet of tastes and aromas to cucumbers.
Now we take a thick plastic bag and put all our aromatic mixture and chopped cucumbers into it. Add salt, sugar and sesame oil.
All! There is very little left. Slice black bread, pour cold vodka.
We tie the bag, mix all the contents and shake vigorously.
Place on a plate and serve. The smell, aroma and taste are simply impossible to describe in words! Bon appetit and drinking!
Recipe for quick cooking of lightly salted cucumbers in a saucepan
Ingredients:
- cucumbers - 2.5 kg
- garlic - 10 gr.
- soft dill stems and umbrellas - 100 gr.
- black currant leaves - 10 gr.
- horseradish root - 15 gr.
- tarragon - 15 gr.
- coriander leaves, basil - 10 gr.
- red hot pepper - 1 pod
- water - 4 l
- salt - 200 gr
- sugar - 100 gr
Preparation:
We collect cucumbers and sort them by quality and size. We choose ones with delicate skin with pimples and small black thorns. Wash thoroughly in two or three waters.
It is best to pickle cucumbers on the day of collection. After pre-soaking them in cold water 3-4 hours
We also wash the greens thoroughly. We use dill umbrellas and cut the stems into pieces.
Take the leaves and root of horseradish. We clean the root and cut it into small pieces, you can trim it.
Place the whole red chilli pepper, remove the seeds.
We clean the young garlic and divide it into cloves. There is no need to peel the peel, it is still young and tender. Crush the teeth with the flat side of the knife.
You can also add black currant or cherry leaves, oak leaves, celery greens, tarragon, coriander and other spicy plants.
Divide the entire spice mixture into three parts.
Take a clean one enamel pan for 5 liters, put the first layer of prepared greens on the bottom.
We cut off the ends of the cucumbers and place them in a mound in a pan, then add a second layer of spices, top it with cucumbers and cover with the rest of the greens.
To speed up the fermentation process, the ends of the cucumbers are cut off or scalded with boiling water.
To prepare the brine, take 50 grams of salt, 25 grams of sugar per 1 liter of water. Boil water, dissolve the ingredients, add spices. Boil for 3-5 minutes, turn off and cool.
Pour in the cucumbers, place a flat plate on top and place a weight on it so that everything is immersed in the liquid.
Cover the pan with a thick cloth and keep at room temperature for 12 hours. After complete cooling, place the pan in the refrigerator and cool the cucumbers. And you can serve it on the table.
Classic recipe for lightly salted cucumbers for a 3-liter jar
Ingredients:
- fresh cucumbers - how many will go in
- garlic - 4 cloves
- soft stems and umbrellas of dill - 50 gr.
- salt - 60 gr.
- sugar - 30 gr.
- horseradish and black currant leaves - 50 gr.
Preparation:
The classic set of ingredients for a 3-liter jar requires the presence of dill and garlic. And to enhance the taste and aroma, you can add basil, savory, cherry or blackcurrant leaves, celery and parsley leaves, coriander. For more crunch - oak leaves and horseradish root. Spicy lovers can add red hot pepper.
Wash freshly picked cucumbers well and trim off the ends. If they were collected a day or two before processing, then they should be soaked in clean cold water for 3-6 hours. This way they will be saturated with water and restore freshness.
Place dill and garlic in three-liter jars. We try to choose cucumbers of the same size, so they are better salted, and fill the jar. In this case, the method of laying does not matter much, we just try to fit them in the jar more tightly.
Cooking 6-8 percentage solution salt. Pour the cucumbers into a jar, cover the neck with a thick cloth, and leave to ferment overnight.
It should be noted that depending on the size of the cucumbers and the way they are laid, the amount of brine may be different.
In the morning we put the jar in the refrigerator to cool, and by lunchtime the lightly salted crispy cucumbers prepared according to the classic recipe are ready. Bon appetit!
Crispy cucumbers - recipe in hot brine
This is the recipe I like to cook the most. The cucumbers are ready in a day and if stored in the refrigerator, you can eat them for a whole week.
The entire cooking process is similar to the recipe for quick cooking lightly salted cucumbers in a saucepan. We looked at it above.
We will just pour hot brine over the cucumbers. Then leave at room temperature overnight. In the morning we put it in the refrigerator to cool. And by lunchtime you can serve them on the table. And to make them crispy, don’t forget to soak them, chop the horseradish root, and add oak leaves.
In this video you can see with your own eyes how to do this.
Preparations continue, see you next time. You can share yours in the comments interesting recipes and wishes.
Recipes for lightly salted cucumbers.
In season winter preparations One of the leaders can be considered cucumbers. You always need a lot of this product, since when preparing a vinaigrette from salted fruits, variety of salads and just eat it as a snack with potatoes. Lightly salted cucumbers are prepared together with barrel and pickled cucumbers.
How to salt lightly salted crispy cucumbers?
To ensure that the product is not soft, but elastic and crispy, horseradish leaves, dill fruits and leaves are added during preparation. fruit trees. Usually these are cherries and currants.
Recipe:
- For a kilogram of fruit of the same size, a liter of water and 50 g of salt are needed. To preserve the elasticity of cucumbers longer, they should be soaked in cold water for 4 hours. After this, the raw materials are washed and the “butts” are removed.
- After this, boil a liter of water and add 50 g of salt and 15 g of granulated sugar into it. When the ingredients have dissolved, turn off the heat and cool the marinade.
- Place dill and horseradish leaves on the bottom of the pan. Then add the cucumbers. Place currant leaves and a few dill umbrellas on top of them.
- Cover the whole thing with a lid and let it sit warm for 24 hours.
Lightly salted cucumbers how much salt per liter of water
Each housewife cooks differently. But in classic recipe For 1000 ml of liquid you need to take 2 tablespoons of salt. This is approximately 50 g. Keep in mind that if the water is under-salted, the fruits will become soft and tasteless. If there is a lot of salt, then you risk oversalting the dish.
You should not use salt with added iodine for pickles, it can also spoil the taste of the product.
Instant pickled cucumbers recipe in a pan with hot brine
A hot marinade allows you to reduce the cooking time for cucumbers. You can prepare a mix with celery, apples and zucchini.
Recipe:
- For 1000 ml of water, take 50 g of salt and boil the brine. Turn off the heat and leave the marinade on the stove
- Wash the cucumbers and cut off the ends. Place the fruits at the bottom of the jar so that they are vertical. This will allow them to salt evenly
- After laying out the first row, place a couple of cloves of garlic, dill umbrellas, horseradish and currant leaves. Place another layer of vegetables. Place strength on top of them again. If desired, you can chop the red pepper. This will add piquancy to the pickles.
- Pour hot brine over everything and place in the refrigerator. You can try the product after 8-10 hours
Recipe for crispy lightly salted cucumbers in a pan with cold brine
This is a fairly simple preparation option and takes little time.
Recipe:
- Take the vegetables and rinse them in cool water. If they have been in the refrigerator for a while, soak them in water for 2 hours
- Cut off the ends and make small longitudinal cuts. They should not be end-to-end, but small. You need to make 3 cuts on one cucumber
- After this, place old dill (umbrellas), horseradish leaves and cherries on the bottom of the container. Don't forget the garlic Bay leaf and pepper
- Place the cucumbers, pour a heaped spoonful of salt on top and pour in a liter of water. There is no need to prepare any marinade; the salt will dissolve on its own. After this, place the spicy mixture on top again and cover with a lid.
- Leave to salt in a warm place for 24 hours
Instant lightly salted cucumbers in a jar
This pickle takes only 10-12 hours to prepare. That is, after this period of time, you can try cucumbers.
Recipe:
- To the bottom three-liter jar add herbs and dill seeds, garlic and bay leaves
- Place the cucumbers and add three level tablespoons of salt. You can’t use sea water, Extra or with iodine, they will make the pickles soft
- Pour boiling water over everything and cover with a plastic lid.
- Leave it warm until it cools, and then put it in the refrigerator. You can try it in 10 hours
Recipe for crispy lightly salted cucumbers with mustard
Mustard gives the cucumbers a spicy kick and they have a great crunch.
Recipe:
- Wash the fruits and cut off the ends
- Pick the dill umbrellas and parsley. Place the spices in the bottom of the jar. Don't forget to add garlic and a few peppercorns
- Fill the jar with fruit and add a spoonful on top mustard powder. Pour the warm marinade over the cucumbers. To prepare it, dissolve 1.5 tablespoons of salt in 1000 ml of water.
- Leave the workpiece in a warm place for 6 hours, and then transfer it to the cold. Cucumbers will be ready in 5 hours
How to make lightly salted cucumbers with garlic and dill?
A delicious and simple pickle recipe.
Recipe:
- Wash the fruits and cut off the ends. In a separate bowl, chop the dill and garlic. You need 50 g of greens and 3 cloves of garlic
- Place greens with garlic, cherry leaves and horseradish at the bottom of the jar
- Press down the cucumbers and place red pepper slices on top. Pour marinade over the raw materials at the rate of 1000 ml of water and 2 tablespoons of salt
- Leave in a warm place for 10 hours
Lightly salted cucumbers with horseradish
Spicy and crispy cucumbers. Pairs perfectly with potatoes.
Recipe:
- Sort the vegetables and rinse them in cold water. Remove the ends. Take small fruits into pimples
- After this, peel the horseradish root and cut it into small pieces
- Place horseradish, dill, garlic and oak leaves on the bottom of the jar
- Place the cucumbers and pour cold marinade over them. It is prepared from a liter of water and 2 tablespoons of salt
- Leave the pickle in a warm place for 8 hours, and then put it in the refrigerator for 12 hours.
How to prepare crispy lightly salted cucumbers for the winter: recipe for a 3 liter jar
With this recipe you will delight yourself and your loved ones delicious preparation for the winter.
Recipe:
- A three-liter jar requires 1.5 kg of cucumbers. They are soaked in cold water for 2 hours, and then the ends are cut off.
- After this, 3 tablespoons of salt are dissolved in a liter of water and boiled. When the marinade has cooled, place dill umbrellas, cherry leaves, horseradish, pepper and bay leaves on the bottom of the pan.
- Place cucumbers on top of the spices and pour cold marinade over them. Cover with a small lid and place a weight on top of it. Leave the cucumbers under pressure for 3 days
- After this, the brine is poured into a pan and boiled. Place washed greens in jars and arrange cucumbers
- Pour boiling marinade over everything and roll up. Turn the jars upside down and cover them with a blanket until they cool completely. It is better to store in the cellar
How to pickle lightly salted cucumbers: recipe for a 3 liter jar
A simple option for making delicious pickles.
Recipe:
- Sort the fruits and cut off the ends. Place herbs, dill umbrellas and horseradish at the bottom of a three-liter jar. Don't forget to add a few cloves of garlic
- Tamp down the prepared vegetables and prepare the marinade. Dissolve 60 g of salt in 1000 ml of water and boil the liquid
- Pour the boiling marinade over the cucumbers and leave for a day.
Making crispy cucumbers is quite simple. They can be cooked with mustard, horseradish and garlic. Each cooking option deserves attention and will find its admirers.
