How to pickle salted cucumbers in a jar. Cooking salted cucumbers with dill

The difference between lightly salted cucumbers and salted ones is that they can be cooked much faster and with less salt. Minimal amount for 1 liter of water and 2 kg of vegetables - 1 tbsp. l. with a slide, maximum - 2 tbsp. l. For marinade sometimes use soy sauce, sugar and vinegar.

Recipe for crispy salted cucumbers with cold water

Time: 3 days.
Servings: 5 persons.
Difficulty: easy.

This is the easiest pickling recipe, but it will take more time. Water can be used both ordinary and mineral. The finished snack can be stored in the refrigerator for 3-4 months.

Ingredients:

garlic - 1 head;
cucumbers - 1 kg;
salt - 2 tbsp. l.;
mineral or cold boiled water- 1 l;
dill - 1 bunch.

Cooking method:

Dissolve salt in water.
Rinse and dry the dill, chop finely.
Peel the garlic, cut each clove in half.
Put half the dill and garlic in liter jars.
Next, pack the vegetables in tightly. Trim off the ends and prick a few times with a fork.
Top with the remains of garlic, dill, pour brine to the neck.
Withstand at room temperature 3 days.

Recipe with boiling water

Time: 12 hours.
Servings: 4 persons.
Difficulty: easy.

Salted cucumbers fast food require hot brine. If you make a snack in the morning, then by the evening it will already be possible to try it. Vegetables are kept in cold brine for 2-3 days.

Ingredients:

oak leaves - 4-5 pieces;
cherry or currant leaves- 4-5 pieces;
dill umbrellas - 4-5 pcs.;
black peppercorns - to taste;
cucumbers - 1.5 kg;
water - 1.5 l;
salt - 1 tbsp. l. with a hill.

Cooking method:

Boil water, add salt, stir.
Leave the brine to cool for 3-5 minutes.
Arrange vegetables in jars, fill with water, cork with lids.
Leave for 6-8 hours, preferably overnight.

Pickled cucumbers in a jar

Time: 3 days.
Servings: 4 persons.
Difficulty: medium.

For an appetizer according to this recipe, it is better not to take salad varieties of cucumbers. Ideal fruits for pickling: not bitter, slightly pimply, as in the photo. For more original taste you can use red capsicum.

Ingredients:

rock salt- 1 tbsp. l.;
cucumbers - 1 kg;
dill with umbrellas - 1 bunch;
horseradish leaves, currants - 4-5 pieces;
water - 1 l;
garlic - 4 heads.

Cooking method:

Soak vegetables for 2 hours cold water.
Peel the garlic, rinse the dill and leaves, put most of it on the bottom of the jar.
Cut off the tails of the cucumbers, place the vegetables in a jar.
Put the rest of the herbs and garlic on top.
Dissolve salt in water, pour cucumbers with brine.
Leave for 2 days.
Then drain the brine, pour boiling water over everything, cover with a lid.
Wrap, leave for 15 minutes, then drain the water and repeat the procedure again.
Last time Boil the brine, then pour into a jar and immediately roll up.
Turn upside down and leave to cool completely.
Cucumbers are crispy and lightly salted, they can be stored until late spring.

Salting with garlic

Time: 1 day.
Servings: 5 persons.
Difficulty: easy.

the most crispy and delicious cucumbers obtained by their preparation in spring water. A popular variety for snacks is Nezhinsky. Keep it in the refrigerator for no more than 5 days, because then the vegetables become too salty.

Ingredients:

horseradish leaves - 4-5 pieces;
fresh cucumbers - 2 kg;
garlic - 16 cloves;
dill - 2 bunches;
coriander - 2 tsp;
water - 3 l;
salt - 3 tbsp. l.

Cooking method:

Soak vegetables in cold water for a couple of hours.
In one liter of water dissolve 1 tbsp. l. salt, boil.
Put a few horseradish leaves, a couple of sprigs of dill, and garlic on the bottom of another pan.
Next, lay out the washed vegetables.
Place the remaining dill on top, pour the coriander.
Pour in hot pickle and press down with a plate.
Leave overnight at room temperature.

Cucumbers on mineral water

Time: 1 day.
Servings: 4 persons.
Difficulty: easy.

Pickle for salted cucumbers based on mineral water makes them more crunchy and rich. In addition, since vegetables are not boiled, they retain most of their useful properties.

Ingredients:

mineral water with gas - 1 l;
medium-sized cucumbers - 1 kg;
granulated sugar - 1 tsp;
sea salt- 2 tbsp. l. with a slide;
stems and caps of dill - to your taste;
garlic - 5 cloves;
coriander seeds - 1 dessert spoon.

Cooking method:

If the vegetables are large, then cut them into several parts. Cut off the ends of each cucumber.
Dill cut into stems and greens, leave the umbrella intact.
Crush the coriander in a mortar, peel the garlic.
Place half of the spices prepared for the marinade at the bottom of the jars.
Next, lay the cucumbers tightly. Scatter the rest of the dill and garlic on top.
Dissolve sugar, salt in mineral water, add coriander.
Pour the brine into jars, cover with a lid, leave for a couple of hours.
Next, remove the salting in the refrigerator for 6-8 hours.

Instant recipe with sugar in a bag

Time: 6 hours.
Servings: 5 persons.
Difficulty: easy.

The lightly salted snack according to this recipe has a spicy sweetish aftertaste. Fruits need to be taken small so that they fit in the bag. Of the spices for the dish, horseradish, parsley, dill are suitable.

Ingredients:

sugar - 1 tsp;
cucumbers - 1 kg;
salt - 1 tbsp. l.;
garlic - 1 head;
dill with umbrellas - 1 bunch.

Cooking method:

Soak cucumbers in water for 2 hours.
Finely chop the garlic and dill.
Remove the cucumbers from the water, cut off the ends, put in a bag.
Pour sugar, salt, chopped garlic and dill.
Leave in the refrigerator for 2 hours, then take out, shake vigorously and put back for another 3-4 hours.

Salting with lime and mint

Time: 50 minutes.
Servings: 5 persons.
Difficulty: easy.

This recipe makes for a refreshing snack. Cooking lightly salted cucumbers will take only half an hour. Instead of peppercorns, you can use ground pepper, but it is less saturated and fragrant.

Ingredients:

allspice - 3 peas;
lime - 3 pcs.;
mint - 4 sprigs;
cucumbers - 1.5 kg;
black pepper - 4 peas;
salt - 2 tbsp. l.;
sugar - 1 tsp;
dill - 1 bunch.

Cooking method:

Rinse the vegetables, cut off the ends on both sides, cut each lengthwise into 2-4 parts.
Wash and dry the lime, grate its zest, grind in a mortar and pepper together.
Squeeze juice from the remaining citrus fruits, finely chop the dill and mint.
Transfer the fruits to a bowl, sprinkle with spices, salt, pour juice, mix gently, leave for half an hour.

Video

In this article, we have collected the most delicious recipes on how to cook lightly salted cucumbers in the most popular ways: hot pickle, dry salting, lightly salted with currants, beaten cucumbers, in an hour and others.

How to cook salted cucumbers with your own hands at home?

Salted cucumbers are loved by many.

For a long time, this product has been present on the tables, as ordinary people, and notable persons.

That is why it will be useful to know a few original recipes ambassador.

Lightly salted cucumbers in a saucepan - salt with hot brine

The easiest way is to make lightly salted cucumbers in a saucepan.

For pouring, you need a spoonful of coarse salt per liter of water.

The rest of the cooking ingredients are also available.

Namely:

- 10 pcs (medium);
Horseradish - 1 sheet;
Dill - a normal bunch;
Garlic - 2 cloves;
Red hot peppers taste;
Black peppercorns - 7 pcs.

Salt looks like this:

Fresh green fruits must be washed, cut off the ends of the vegetable. If they are hard, then they can be applied immediately. And if the vegetable is sluggish, then it is necessary to pour ice water for 4 hours.
The next step is to wash the greens. Dill can be taken by eye, the approximate amount is 3-4 umbrellas. Next, clean the garlic. Shred it into thin slices. If you want a spicier product, you can add a little hot pepper without seeds. You can exclude this ingredient.
Next, you need to send a pot of water to the fire. If the cucumbers are medium, then a liter is enough. However, if it is not enough, then it is correct to boil as much as necessary.
As soon as it boils, you need to pour salt into the water and stir.
If you want to add more sweets, then you can include 1.5 tablespoons of granulated sugar in the brine.
While the water comes to a boil over a fire, it is necessary to lay out all the prepared components in layers in an enameled container. A little greenery is laid down, then fruits and greenery again on top.
When everything is in the pot, by this time should have been prepared salt pickle. It must be salty. When salt is poured, do not be afraid that you can oversalt.
The prepared marinade must be poured into a filled pan. It should absolutely cover all its contents. If there is not enough brine, then you need to do more, for half a liter of water after boiling you will need a spoonful of coarse salt. It is necessary to add brine as much as was not enough.
The next step is to take a plate according to the diameter of the inside of the pan, and lay it on top so that it acts as oppression and crushes the cucumbers.
The pan under oppression must be left at room temperature. temperature regime for the night. In the morning, cucumbers can already be served at the table.
Small fruits will definitely be ready. If the cucumbers are large, then they will need a little more time, until the evening.
But be that as it may, in the morning you need to put the container with the contents in the refrigerator.
The salting process will take place there as well. The brine will remain clear if you remove the product in the refrigerator. If you leave it on the table, then soon it will become cloudy, and the cucumbers will begin to turn sour. Cucumbers will become sour.
It's so easy to make lightly salted cucumbers in a saucepan, quickly and tasty.

Lightly salted cucumbers in a bag for 1 hour

The preparation is simple.

To do this, take medium-sized varieties. Moreover, you can salt not only ordinary small vegetables, but also long salad varieties.

They are long and thin, which is just fine, which means they will cook faster.

You will need:

half a kilo of fresh fruits;
garlic - 2 cloves;
dill - half a bunch;
horseradish - half a sheet;
pepper to taste;
salt to taste.

Cooking:

The fruits must be washed, cut off the ends on both sides and cut. You can do this in different ways, you can cut them lengthwise into 2-4 parts, it all depends on the size. And you can cut them into medium circles or bars. It also depends on their size. The smaller the cut, the faster the salting period.
Garlic cloves should be finely chopped, this is very important. We need garlic juice, which will actively enter the cucumber pulp. Therefore, for this, you either need to chop the slices very finely or use a garlic press.
You also need to chop the dill as finely as possible. For this recipe, only the tender parts of the greens are needed, the coarse stems should be set aside and used for preservation. If in other salting recipes you can use any part of the greens, then only the soft tops of the dill are suitable here.
Half a sheet of horseradish should be torn into pieces with your hands so that later you can simply remove them.
Cucumbers are salted, both for a salad dish and so that they can be eaten. They should be lightly salted. To understand if there is enough salt, the chopped bars need to be mixed and without fail take a sample.
Now that everything is cut and prepared, you can put all the ingredients in a plastic bag.
More precisely, in 2 packages, one must be placed in the other. Further it will become clear why this manipulation is necessary.
You need to add a little more pepper. Many owners love it. To do this, crush 2-3 peas of black pepper and fall asleep in cucumbers. The aroma in such a situation will be simply unique. However, if there is no desire to mess around, then you can simply fall asleep a little black ground pepper.
Then the most interesting begins.
Close the bag and shake it very strongly with up and down movements so that all the ingredients mix well, and juice should form. In this state, the package should lie down for about 10 minutes, and then you need to shake the contents again.
Then you should draw air into the bag, it is even better to inflate it there and tie it tightly. Remove to refrigerator.
After 60 minutes, our delicious and fragrant snack can be served with potatoes or as a separate snack. Such cucumbers can be added to vegetable salad.

Dry salted cucumbers

You need to prepare as follows.

Wash and dry cucumbers. Trim the "butt" of the fruit.

Cut each into halves (you can leave it uncut, but in such a situation it is correct to pierce each cucumber with a fork in several places so that they are salted more quickly).

To prepare, you need to prepare:

a kilo of small cucumbers with pimples;
salt - 1 spoon;
cumin - 1 spoon (without a slide);
garlic - 4 large cloves;
a bunch of dill;

Cooking:

Put the cucumbers in a plastic container, add salt, cumin.
Finely chop the garlic or pass through a garlic press.
Finely chop the greens.
Add to green fruits. Close the container with a lid and shake well.
Send for 3 hours to the refrigerator.
From time to time to get and shake. Crispy salted cucumbers can be eaten.

Pickled cucumbers with red currant

To prepare cucumbers, you need to prepare the ingredients.

You will need cucumbers (short-fruited, preferably “Nezhinsky”) (kilogram), water (liter), salt (50 g), blackcurrant leaf (10 pcs), mint (10 branches), red currant (15 branches).

The cooking recipe is as follows:

Wash, dry fruits, red currants, 5 mint sprigs.
Wash and sterilize the pickling container.
Place fruits, currants and 5 sprigs of mint in a container.

Boil everything that is left for 3 minutes, then pour the resulting brine over fruits, red currants and mint.

Leave for 4 hours.

How to cook beaten cucumbers?

The recipe is simple.

We begin to salt the broken cucumbers according to the recipe in glass containers. It is necessary to wash the fruits and peel off the skin if it is tough.

If you want to get the product as quickly as possible, then you need to clean the skin.

You need to prepare the following ingredients:

fresh cucumbers - 3 pcs;
dill - 30 gr;
garlic - 3 cloves;
vegetable oil - 3 tablespoons;
lavrushka - 1 pc;
salt - half a spoon;
ground black pepper - a pinch.

Cooking:

Prepare garlic and herbs. Then you need to chop the fruit on large pieces, so they will stick together less during mixing.
Even very small cucumbers should be cut - everything is aimed at quick salting.
The next step is to finely chop the greens, pass the garlic through the press, send the parsley to the container. The speed of salting requires grinding all the additives included in the recipe.
Pieces of fruit should be placed in a liter glass container. Pour spices, herbs, garlic, lavrushka into the container, pour vegetable oil.
Add salt and close the container with a secure lid. Next, you need to shake the container strongly.
Cucumber bars will begin to interact with salt and give juices. The fruit will have broken edges. Hence this original name recipe - "broken".
You need to shake it for about 10-15 minutes, and the cucumbers will take on a kind of wrinkled shape from the edges. After 30 minutes in the refrigerator, you can eat.

Lightly salted cucumbers - excellent summer snack with or without reason. They are great to serve with boiled potatoes, kebabs, fried chicken, to any other dishes; use as a component for salads, and just crunch for pleasure.

I'm not talking about how good they are for strong drinks - you simply cannot find better snacks!

Ways to prepare such an appetizer simply can not be counted. And all because the people's love for this business is too great. In addition, when they grow in their own beds, and you shoot them every day in a bucket, then all that remains is to preserve them and lightly salt them. Because to overpower them in other ways is simply not possible.

But if conservation is a responsible and long process, then salting them quickly is just what you need. Therefore, they are salted in pots, jars, and simply in bags. Salted in the evening, and in the morning you can already serve it on the table. And there are super fast ways, thanks to which they can be served at the table in half an hour. These are the methods of salting in packages, beloved by many, or express methods.

In today's article, we will consider such quick methods just today. Of course, we cannot reflect all of them in one article, since there are just a lot of them! But at least the most basic and popular ones need to be known.

The most convenient way to cook lightly salted cucumbers in a saucepan. Fruits of any size are suitable for this, but it is still best to take medium or small specimens. Firstly, because they will pickle faster, and secondly, because their skin is much more tender and therefore they themselves will turn out crispy and not soft.

In addition, in large fruits, rather large seeds are formed inside, and all the taste of the pulp is given to them. Therefore, large specimens can be salted, but only when there are no others.

We will need:

cucumbers - 10 pieces (medium size)
horseradish leaf - 1 pc.
dill - 4 umbrellas (2 - 3 sprigs)
garlic - 2 cloves
red capsicum - to taste
black peppercorns - 7 pcs

For filling:

For 1 liter of water - 1 tbsp. a spoonful of salt

Cooking:

1. Wash fresh strong fruits, cut off the ends. If they are solid, then they can be used immediately. And if the fruits are sluggish, then they must be poured for 3-4 hours with cold water. During this time, they will be saturated with water and after salting they will be hard and crispy.

2. Thoroughly rinse the greens. I always take dill by eye, only their approximate amount is given in the composition of the ingredients. You can use any of its parts - the umbrellas themselves, and the stem, and their openwork foliage. If the dill bush is large, then the stem must be cut.

In general, it is better to use different parts of it. It will be better for both taste and aroma.

3. Peel the garlic. Cut it into thin slices.

4. If you like spicy snacks, then cook a piece of red capsicum. Personally, I always add it to pickles, at least, at least in lightly salted ones. I add quite a bit, so that eating finished product you don't feel it at all. But it leaves its own little taste mark.

5. Put a pot of water on the fire. If the fruits are not very large, then a liter should be enough. But even if it’s not enough, then it’s better to boil a little more later.

6. As soon as the water boils, pour salt into it and mix. If you want to add a little sweet note, then add one and a half tablespoons of sugar.

7. In the meantime, the water is boiling on the stove, put all the cooked ingredients in layers in the pan. Put some greens down, then cucumbers, and the remaining greens.

In principle, it does not matter how you distribute the ingredients. But it is desirable that a little horseradish and dill be on top. They need to sort of cover the top layer.

There is no need to take a large pot for so many fruits. Otherwise, more brine will be needed. See that after laying out the cucumbers in the pan, there is enough space left for him.

Besides large saucepan it will be inconvenient to put in the refrigerator, it will take up all the free space there.

8. Well, everything is laid out, and by this time we have already prepared the pickle. It must be salty. When you add salt, do not be afraid that there may be a lot of it.

Pour the boiling brine into the filled pot. It should completely cover all its contents. If the filling was not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as many as you need.

9. Prepare a saucer the size of the inside of the pan and place it on top so that it plays the role of oppression and crushes all the contents.

10. Leave at room temperature overnight. In the morning, our lightly salted cucumbers are ready. Especially if they are small. If they are larger, they will need a little more time.

11. But no matter how it was, in the morning you need to put the pan with the contents in the refrigerator. The salting process will take place there as well. But in the refrigerator, the brine will retain its transparency. If you leave it at room temperature, then soon it will begin to become cloudy and sour. And the fruits will also acquire a sour taste.

That's basically it! Cucumbers can be eaten and enjoyed with their crunchy content and pleasant taste.

And here is a video on how you can cook your favorite snack in a saucepan.

We made a video specially for this article, and we really hope that it will help you quickly cope with the task. Go to the channel, see other materials, there are a lot of interesting things. Friends, and do not forget to subscribe and press the bell, so as not to miss new interesting recipes!

Snack cucumbers cooked in a bag for 1 hour

This version of salting is incredibly loved by the people, and in this way they are cooked at home, in the country, and even at work. And those who went out into nature generally consider it the best. As soon as the first fruits ripen in the gardens, they are harvested, and after eating a few fresh ones, they immediately take up the packages.

According to this recipe, by the way, you can salt not only in a bag, but also in a plastic container. The effect can be achieved exactly the same, and even much faster.

But today we are salting in a bag, so we are preparing it. Yes, not one, but two, for better strength. So that our cucumbers do not inadvertently jump out of the package.

And I almost forgot to say that this method is not only very tasty, but also the fastest. After our product has been salted, after 40-60 minutes it can already be eaten in a fully prepared form. And it must also be said that it is so simple that it is unlikely that it will be possible to find something even simpler.

We will need:

cucumbers - 500 gr
garlic - 1 - 2 cloves
dill - half a bunch
horseradish - 0.5 sheet
pepper - to taste
salt - to taste

Cooking:

Medium-sized varieties are best suited for this method. Moreover, they can salt not only ordinary small vegetables, but also long salad varieties. They are long and thin, and this is just good, it means they will be salted faster.

1. Wash the fruits, cut off the ends on both sides and cut. This can be done in different ways, you can cut them lengthwise into 2-4 parts, depending on the size. And you can cut them into medium-sized circles, or sticks. It also depends on their size.

The smaller you cut them, the faster the salting time.

A feature of this method is just that the vegetable is necessarily cut. How you do it doesn't make much of a difference. The main thing is that the pieces are not too big or too small.

2. Chop the garlic as finely as possible, this is important. We need garlic juice, which will quickly penetrate the pulp of the fruit. Therefore, for this, you either need to chop the garlic very finely, or use a garlic press.

3. We also need to cut the dill smaller. For this recipe, only the tender parts of the dill are needed, the coarse stems are separated and removed. If in other methods of salting you can use any of its parts, then only openwork twigs are suitable here.

And lovers can still add a little parsley for taste and aroma.

4. Tear half a sheet of horseradish with your hands into small fragments, so that later you can easily remove them.

Sometimes there is no horseradish, so nothing terrible will happen if we do not add it. When we salt cucumbers in this way at work, no one even remembers about it.

5. Salt the fruits, as for salad, so that they can be eaten. They should be fairly salty. To determine if there is enough salt, the chopped sticks must be mixed and be sure to try.

If the taste suits you, then just take another pinch of salt and pour it into our workpiece. We are preparing lightly salted cucumbers, not a salad, so you need a little more salt than for a salad.

6. Now that everything is cut and prepared, you can put all the components in a plastic bag. Rather, in two packages, one must be inserted into the other. Then you will understand why such manipulation is needed.

7. Yes, almost forgot. Add some more pepper. I really like to crush two or three peas of black pepper for this and add them. The aroma in this case will be simply stunning.

But if you don't want to mess around, just add a pinch of regular ground pepper.

8. Now the fun begins. Twist the bag and shake it very vigorously with up and down movements so that all the components are mixed, and juice should appear.

9. Let it lie down in this state for about 10 minutes, and then shake it again. After that, draw air into the bag, you can even inflate it there and tie it tightly. Remove to refrigerator.

An hour later, our delicious and fragrant snack is ready. Feel free to serve it on the table and treat everyone present.

If there is no refrigerator, then at room temperature you can keep the snack for not an hour, but 30-40 minutes, periodically shaking the bag again.

The finished product is best to eat immediately. When it lies for a long time, it loses its taste. Garlic smell and aftertaste begins to prevail. And the cucumbers themselves lose their shape, because the juice flows out very intensively. And their taste becomes watery. Therefore, lightly salt them in a bag for one, maximum two times.

But it is still desirable to eat them on the same day.

Cherry tomatoes can be salted in the same way. To do this, they need to be pricked with a toothpick. And the time for salting will take 24 hours. But they turn out to be simply incomparable.

This is such a great and fast way. To prepare such an appetizer of time - you need everything - nothing. Cut everything, but shake it, that's the whole story.

And such cucumbers can be pickled in just 10 minutes. Watch the video from our YouTube channel.

It's so fast and easy!

Lightly salted cucumbers in hot brine overnight

It will take exactly one night to salt our green vegetables in this way. That is, if you pickle them in the evening, then in the morning you can already eat them with might and main, especially if you use small specimens.

We will need:

cucumbers - for 3 liter jar(how much is included)
dill - 8 umbrellas (or 1 large bush)
currant leaf - 8 pcs
cherry leaf - 8 pcs
horseradish - 1 sheet (small)
garlic - 2 cloves
black pepper - 10 pcs
allspice - 3 pcs
red capsicum - to taste and spiciness
clove buds - 6 pcs

For brine:

water - 1.5 liters
salt - 3 tbsp. spoons
sugar - 2 tbsp. spoons

Cooking:

I will pickle cucumbers in a three-liter jar, but you can also pickle in a saucepan. It’s just that everything can be packed very compactly and tightly in a jar, and more space will be needed in a saucepan. But this will not affect the quality in any way, so choose the capacity yourself.

1. Wash the fruits and cut off the ends. Let me remind you that if they are small and plucked, for example, in the morning, and you cook them in the evening, then soak them in water for 3 hours. This is provided that you did not immediately put them in the refrigerator. The same applies to purchased items.

Otherwise, they will not turn out crispy and dense. It's summer now, and cucumbers under the influence of heat quickly lose moisture. And moisture is very important for everything to work out as it should.

2. Wash the greens and immediately put them all on a plate so that you don’t forget anything later. Today I did not have currant leaves, and I decided to replace them with raspberry leaves. Of course, I will not achieve a smell, but I will be able to maintain rigidity.

Dill can be used not only in umbrellas, but also take a whole bush, along with the stem. If it is large, then it can be cut as needed.

Tear the horseradish leaf into smaller pieces.

3. Prepare spices, too, all at once in one place, so as not to forget anything. I use red hot peppers. It comes in varying degrees of severity, this must be taken into account. My pepper is very spicy and therefore I take it quite a bit - a little.

Peel the garlic and cut into thin slices.

4. We will need three-liter jar. It must be thoroughly washed with soda and rinsed with boiling water.

5. Now that we have everything ready, we will put everything in a jar. Put the fruits very tightly to each other in the first layer. If the last of them has to be squeezed in, then this must be done. The denser we lay them out, the less brine we need.

Lay out larger specimens down, smaller ones on top. Small ones will pickle faster, and we eat them faster. In the meantime, the essence, but the point, the lower ones will already arrive in time.

6. Then lay out some different herbs and some garlic.

7. Then cucumbers again, you can have two layers at once. And again greens, garlic and half of the whole pepper, along with red. In the middle - it's the place.

8. And so, alternating layers, fill the jar to the very neck. I have medium-sized samples and there are much more of them in the jar than I expected. And it wasn't even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.

9. Be sure to put the remaining peppercorns and herbs on top. Excellent, everything turned out very nice. And tomorrow it will be delicious!

10. Boil water, as it boils, add salt and sugar. Wait for them to dissolve and boil again. Pickle, and it is also called brine - ready.

11. Pour it into a jar under the very neck. It took me about 1.4 liters. But this amount will depend on how tightly you folded all the cucumbers.

12. Cover the jar with a saucer, if they want to jump out, then put a liter jar of water on top.

13. Leave the jar in the kitchen at room temperature until morning.

14. In the morning you can see that they have changed their color. This means that they are ready. And you can take a sample.

15. After trying, put the jar in the refrigerator and store it there. At any time of the day or night, cold crispy cucumbers are waiting for you to get them and taste them.

By the evening, larger specimens will also come up. Therefore, boil potatoes or fry meat. An incredible dinner awaits you!

Quick recipe for salting with lime and mint

This appetizer is very good to cook when going on a picnic. They are ready almost instantly. It will take only 30 minutes for them to salt and become very tasty.

We will need:

cucumbers - 1.5 kg
lime - 3 pcs
dill - 1 bunch
mint - 4 sprigs
salt - 2 tbsp. spoon
sugar - 1 teaspoon
allspice - 3 peas
black pepper - 4 peas

Cooking:

1. Wash the fruits and cut off the ends on both sides. Cut each of them into two to four parts, depending on their size.

2. Crush the peppercorns in a mortar. Could also be used ground pepper, but when the pepper is freshly crushed, it has a very different smell, much richer and more aromatic.

3. Wash and dry the limes. Then grate the zest, only its green part.

Add the zest to the mortar and grind it together with the pepper. You can feel the scent. Here also, and maybe our cucumbers will smell even better.

4. Squeeze the juice from the remaining limes into a separate container.

5. Mint and dill cut into smaller pieces. If the dill has very thick stems, then it is better to cut them off. If they are small, and most importantly not hard, then cut them too.

6. Transfer the fruits to a bowl. Pour juice over them and sprinkle with spices. Then gently mix so that the sticks remain whole.

7. Let stand like this for 30 minutes. After this time, they are ready and they can be served at the table.

It turned out great snack under and something stronger.

Therefore, when you are going to nature, take everything you need with you. Better snack hard to imagine!

Salted with garlic and herbs in soy sauce

This recipe differs from all the others in that it uses soy sauce and a lot of greens as a marinade. In the original, dill and cilantro are taken. But I know that not everyone can tolerate the smell of cilantro, and will not even eat other greens that just lay nearby.

Therefore, if you belong to just such people, then replace cilantro with parsley. Or just add one dill, as I did in today's version.

We will need:

cucumbers - 1 kg
garlic - 5 - 6 pcs
dill - 1 bunch
cilantro (parsley) - 1 bunch
soy sauce - 200 ml
olive or sunflower oil - 1 teaspoon
vinegar - 1 teaspoon (incomplete)
sugar - 1 teaspoon
ground red pepper - to taste (a pinch)
salt - 1 teaspoon
sesame - 2 - 3 tbsp. spoons

Cooking:

1. Wash the fruits and cut off the ends on both sides. Cut them into 4 parts, and if the vegetables are long or pot-bellied, then you can cut them into 6-8 parts. In general, cut so that you immediately take a piece and put it in your mouth as a whole, or so that it is enough for two bites.

Salt on top, mix and let stand for a while.

Prepare the ingredients right away so that everything is at hand.

2. Put the sticks in a saucepan or bowl.

3. Rub the garlic on a fine grater. If you crush it with a press, or finely chop it, then it will be felt, and grated will be just right. It will completely connect with all other components and will not stand out in any way.

4. Finely chop the greens. If she has thin enough stems, then chop them as well, but if they are large, then it is better to remove them.

5. Pour the sesame seeds into a bowl or deep plate. Pour in soy sauce, vinegar and oil. To mix everything. Let stand for a while so that the seeds are nourished.

Vinegar must be added with caution. It's just that everyone has different tastes, and that's why it's hard to please everyone. So add as you please.

By the way, you can use it together lemon juice. It will even be more natural that way. In addition, we will acquire another wonderful aroma.

6. Pour greens, garlic and black pepper into a saucepan, mix everything well. Then pour in the liquid component with sesame seeds and mix again.

7. In principle, that's all! Now just put the saucepan in the refrigerator, closing it with a lid. And after 4 - 6 hours, our salted cucumbers with herbs, in soy sauce are ready.

Very tasty! As it turned out, soy sauce goes well with the hero of our today's story.

You can store them in a jar in the refrigerator. We kept for a week and nothing happened to them. Throughout the entire period of storage, they remained tasty and appetizing.

Cold and fast method on mineral water

And there is also this one interesting way salt the cucumbers. This so-called cold way salting. Of course, you can also use ordinary cold water, and preferably spring water.

And you can like this, with mineral water.

Mineral water must be carbonated. It is the gas bubbles that contribute to the salting process occurring quickly enough.

Delicious beautiful cucumbers can be eaten the very next day.

Ambassador in a fast way without color loss

I heard that cucumbers can be pickled in such a way that they do not lose their color. I've always wondered how this could be done.

And then one day I came across such a recipe, which just described how to do it. And you know what the secret was - vodka was added to the brine! That's the way it is!)

Yes, and they are salted in a barrel. Although you can pickle them in a saucepan.

I give the recipe in the form in which it came to me. The proportions here are quite large, but I decided not to change them. Someone wants to salt only half a kilogram of fruits, someone 3, and someone all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone can calculate for himself right amount kilograms and grams.

We will need:

cucumbers - 10 kg
dill - 320 gr
currant leaf - 320 gr
horseradish leaf - 170 gr
chopped garlic - 20 gr

For brine:

water - 7 liters
salt - 320 gr
vodka - 150 ml

It is very convenient to salt a kilogram of vegetable for testing. In this case, the weight of all other ingredients is simply divided by 10.

Cooking:

1. Wash the fruits and cut off both ends. Take not very large specimens, their skin is more tender and they turn out to be more tasty because of this. Brine through a thin skin better nourishes the inner pulp.

Prepare immediately all the greens so that it is at hand.

2. Put the cucumbers in a barrel, shifting them in layers with herbs and garlic.

The top layer must be green.

3. Boil water and add salt to it. As soon as the salt dissolves, pour in vodka and immediately turn it off.

4. Pour the hot brine into the barrel. Press down the contents with a not very heavy oppression, just a flat plate will be enough.

5. You can eat them the next day.

But on the same day they will need to be removed to the basement. I think that not every house has a barrel and a cellar. Therefore, we salt our vegetable in a saucepan and store it in the refrigerator.

I myself love it when there is plenty to choose from. When you try to cook different recipes, among them there will certainly be one that you will love the most.

But how many people, so many opinions, especially when it comes to taste. What I like best doesn't necessarily have to please someone else.

So try it and look for your recipe. Our summer is long, and so what - what, and cucumbers are always born in in large numbers. Therefore, you can try a lot of different options.

And I end here. And I want to wish everyone that you always get only the most delicious cucumbers!

Bon Appetit!

Good morning, comrades! I bought greenhouse cucumbers today and decided without hesitation to make them cool snack. And while spending quite a bit of time. Let's use quick recipes. I think that everyone loves these, because they can be said in haste.

This method of pickling green vegetables appeared not so long ago and has already gained great popularity among the Russian people. After all, as my husband says, these gifts of nature in a salty form go well with vodka. And if they are still fragrant with garlic, and with dill, then in general - just chic.

Plus, if it’s still very beautiful to decorate and serve with, or with any meat dish, for example from fried to golden brown, then it will be an alternative to any winter pickles.

Therefore, I strongly recommend that those who have never cooked in this way be sure to take note of it, and then unsubscribe here, at the bottom of this note and leave your feedback. It will definitely be positive. It cannot be otherwise.

You want to pickle cucumbers quite instantly, almost instantly and enjoy the wonderful taste and smells of summer. There are recipes that involve either methods without brine, that is, they are simply seasoned with salt and spices. Or those in which there is a special fill. Which is made on the basis of vinegar essence.

But, such options are mainly made in the winter, but in order to immediately please the soul, so to speak, it is taken ordinary water and a cup of magic. Read on this guide and you will understand everything.

We will need:

cucumbers - 2 kg
salt - 2 tbsp
dill - a couple of sprigs
garlic - 5 cloves
water - 1 tbsp.

Stages:

1. Wash young and pot-bellied green vegetables well and remove “butts” from them. In principle, you can not do this, but chefs recommend not to bypass this moment.

2. Then go green. Also rinse it and then chop it with a sharp kitchen knife.

3. Take tight plastic bag Freezer bags usually work well for this purpose. And put cucumbers and chopped dill in it. Stir the mixture with your hands. Salt afterwards.

Garlic must be peeled and cut into slices to exude aroma.

4. Lightly shake the bag, tie it, but not tight. But then slightly open and pour in ordinary drinking water. That's all miracles. Place such a mass in a cup and put in the refrigerator to marinate for a couple of hours, tie the bag very tightly.

Sometimes you can take it out and shake it a little to speed up the process.

Such excellent snack not only you, but also those who love novelties and all kinds of pickles will like it. Eat for health! Bon Appetit!

Lightly salted cucumbers for 2 hours without brine

Show me who would refuse such a lovely gourmet? I don't think there are many such people. After all, such green fruits are beautiful in themselves, and if there is also a second dish on the table, for example, To, I think no one will refuse such a pleasure to try and eat cucumbers of their own production.

My kids generally like to eat them just like that, for example, with pink salmon rye bread. True, then I really want to drink, well, there is always water in the house, what's the problem. Therefore, I suggest that you familiarize yourself with this creation.

We will need:

cucumbers - 1 kg
garlic - 1 head
salt - 1 tbsp
dill and you can take parsley - a bunch

Stages:

1. Prepare the necessary equipment for work). Yes, there will be so many of them that you can get confused. Kidding. Rinse the most important beauties in water, and so that there are no particles of dirt left. If there are any signs of spoilage, cut off.

2. Then wipe them with paper towels and pierce each piece with a fork. You can take a toothpick and apply injections in different places. This is necessary for quick cooking, so that the cucumbers become lightly salted.

Or you can make notches with a knife.

3. Garlic, or rather, peel its teeth from the husk. Take one or two heads, depending on what size you have.

Important! The cloves should be unblemished and fragrant, the color should be white, not slightly yellow.

Chop with a kitchen knife small pieces, or you can skip through the press. A special role, how it will be done - does not affect anything. Therefore, use the method convenient for you.

4. Now proceed directly to the most important work. Take one or two bags. Because if the bag is too thin, it is better to put on one in one, put everything you need on the list. Tie it tightly and chat in your hands from side to side.

This is necessary so that the salt is distributed over all the vegetables, and the greens with garlic, respectively.

5. In this form, send a cup of treats to a cool place, this is usually a refrigerator or cellar.

6. Cooking time - 2-3 hours. And then enjoy the incredibly awesome and juicy snack which will always help. Especially when it's summer or spring.

Instant recipe with boiling water (hot filling) in a jar

A recipe for every day, as the hostess of this video assures. Well, it remains to check and repeat. It is recommended to take the largest jar, usually a three-liter container and pick up more herbs and greens in the garden. You can even use horseradish and currant leaves. And one more secret ingredient.

This method does not require conservation, which is why it is good, but the next one will not be so simple).

We will need:

3 liter jar
cucumbers
dill umbrellas
currant leaves
a couple of horseradish leaves
mustard - 0.5 tsp
garlic head - 1 pc.
salt - 4 tsp

Classic recipe without pepper and horseradish

In order not to repeat myself and make this dish even more unique, I found a version with sugar and salt. Plus, vinegar essence will also be added. And may this wonderful creation become an assistant or favorite when it goes fresh potatoes and also other vegetables in the garden.

The most important thing is that this recipe is quite simple and even greenhouse cucumbers, which are already on sale in our market or in the store, are perfectly pickled according to it. I mean that at any time of the year you can resort to such a treat.

We will need:

cucumber - 500 g
dill - optional
fresh garlic - a couple of cloves
table salt - 0.5 tbsp
granulated sugar - 0.5 tsp
vinegar 70% - 1 tsp

Stages:

1. Of course, first wash them under the tap, and then cut off the “ass” on each side.

2. Then put in a large plastic bag and sprinkle with salt and sugar, chopped dill. Chop the garlic into cubes and put it here. After that, pour in the vinegar, tie the ends of the bag and give it a shake.

Marinate in the refrigerator for about 12-24 hours. Such masterpieces will delight everyone with their unique taste.

By the way, you can use cherry and currant leaves, which will give a delicate shade and a magnificent aroma of fruit trees.

How to pickle cucumbers quickly and tasty in a bag with slices

Another accelerated version from a well-known culinary specialist and master of his craft. Of course, the smaller you cut the green gifts of nature, the faster they can be presented for dinner. You can even cut into slices.

We will need:

cucumber - 8-10 pcs. (2 kg)
vegetable oil - 4 tbsp
garlic - 8 cloves
table salt - 4 tsp
vinegar 9% - 6 tsp
seasonings and spices for vegetables - 0.5 tbsp
dill - bunch

Stages:

1. Wash the cucumbers in water, cut into pieces, you can use longitudinal sticks, or also cut each piece into several pieces.

2. Then mix them in a large bag with seasonings, as well as chopped chopped dill and garlic. Pour in vinegar essence, tie up the ends. And turn the bag down, then in the opposite direction, so that all the components are thoroughly and evenly distributed and mixed.

Wow, you are awesome! You can also flavor with paprika, coriander, and also marinate with bell pepper and cabbage leaves.

Place in the refrigerator on the bottom shelf and hold for 1.5 hours.

Cooking a snack in a saucepan

Wow, did you know that cucumbers can be both crispy and lightly salted at the same time. Yes, and in less than a day and incredibly in some cases tastier than in cellophane, they are obtained in an ordinary three-liter or five-liter saucepan.

Here, many novice hostesses have one problem, these are the right proportions of salt, so remember.

Important! Salt for pickling, use only coarse grinding, take 1 tbsp for 0.5 liters of water

We will need:

cucumber - 7 pcs.
horseradish - 2 leaves
currant, cherry, bird cherry - a few leaves
garlic - 8 cloves
dill umbrellas
pepper - 10-12 peas
table salt - 4 tsp
bay leaf - 3 pcs.

Stages:

1. Take a pot with high sides and throw everything that you saw above on the list into it. But do not add salt with water about one liter yet.

2. It is desirable to spread dill and leaves of currant, cherry and bird cherry on the bottom. Next is the green beauties. Garlic must be cut into small pieces.

But for those who prefer something special, for example, gourmets can put a burning red chili, one peppercorn.

3. Connect some water with table salt and stir to dissolve the grains. And only after that, fill the pan with the ingredients with such a brine.

The water should be ice cold so that they turn out crispy, and voids do not form inside.

4. Let stand under the lid in a warm place, that is, at home for about one day. Like it a bit saltier, you can keep it for about 1 day. Do not do too much, otherwise you will not eat everything at once, and the rest will acquire a sour taste every day.

A simple and interesting way on a mineral water

Yes, you heard right, run to the store and buy sparkling water. With the help of it we will conjure, because the bubbles will give a cool taste and speed up the cooking process. Besides, it's also useful. Two in one, we cook tasty and also without harm to health. Class!

We will need:

cucumbers - 1000 g
mineral sparkling water - 1 l
salt - 2 tbsp
garlic - 3-4 cloves
dill - bunch

Stages:

1. Wash everything necessary ingredients. Put the cucumbers and finely chopped dill along with the garlic cloves in a container.

2. In mineral water dissolve the salt. Take it only cold, and then fill it with such a marinade that everything drowns.

3. Keep in a cool place with the lid closed or cover cling film about 12 hours or one day. It turned out pretty neat and pretty.

Lightly salted cucumbers - a recipe with garlic and dill

This option is one of my favorite and proven ones in my family. Since dill umbrellas are used, and they, in turn, give this dish an unsurpassed shade in taste. Try adding them somehow.

It is also important to use allspice peas. And lightly season with seasonings for Korean carrot or do without them.

We will need:

cucumbers - from 1-1.5 kg
dill umbrellas - 3-4 pcs.
garlic - 5 cloves
salt - 1 tbsp
peppercorns - 6 pcs.

Stages:

1. Check if everything you need is available on your desk. And then proceed according to this scheme.

2. Grind cucumbers into plastics. Add salt, peas and of course umbrellas to them. Put it all in a bag, then tie it up and juggle.

Do not forget to chop the garlic cloves and add here too. After 2.5 hours, take them out of the refrigerator and taste.

Crispy salted cucumbers in less than a day, but tastier than in a bag

You will not believe it, but there are also so-called emerald sweets with vodka. I don’t know who the genius of this art is, but once I took the risk to try it, it turned out pretty well. You can do it for variety.

It is thanks to vodka that they do not lose their natural color. They absolutely do not turn yellow, and if done in the winter. In banks, they will stand and will not change their color at all even after a year.

We will need:

for a three-liter jar:

salt - 70 g
cucumbers - 2-2.5 kg
vodka - 2 tbsp
drinking water - 1.5 l
dill umbrellas - 2-3 pcs.
red and black currant leaves - 4-5 pcs.
horseradish root - 25 g
cherry leaves - 4 pcs.

Stages:

1. Cucumbers must be held in cold water 20 minutes. Then put them in a jar. But the leaves of greenery and horseradish root thoroughly pour boiling water over to kill germs.

2. Prepare the brine, combine the salt with water and vodka. Fill them with a jar. Screw under the lid and wait 20 hours. Bon Appetit!

Harvesting for the winter in a three-liter jar

Well, in conclusion, I give you one more video to watch, I hope everyone will like it. In general, we will talk about such winter pickles in the near future, so do not miss the next issues.

Thus, we have considered many interesting and very delicious recipes salted cucumbers, now you know how to cook them. I wish everything succeeds.

Be healthy! Join the group in contact and write your wishes. Thank you for visiting, I look forward to visiting again. Goodbye.