Salted cucumbers in the package are dense and very crispy. A huge plus of such salting is the speed of preparation - in just a few hours, and sometimes faster, delicious cucumbers will already be ready for use.
How to make salted cucumbers in a bag?
Recipe salted cucumbers package is extremely simple and affordable. Even for those who make such cucumbers for the first time, everything works out great. And the following tips and recommendations for choosing original product and cooking will help to cope with the task perfectly.
- In order for cucumbers to be salted well and evenly, it is important to choose fruits of small size. It is better that they are about the same.
- Cucumbers for salting should be fresh and dense.
- If the fruits are sluggish, they need to be poured for at least an hour. cold water.
- Before placing in a bag, cucumbers are either cut into slices or cut off their tips.
- Do not pack the cucumbers too tightly in the bag.
Quick pickling of cucumbers in a bag has one solid plus - the process is fast, incredibly simple, and the cucumbers turn out just great. If the room is hot, then the cucumbers can be ready in 1.5 hours. If, on the contrary, it is cold, then the process may take a little longer. Therefore, during pickling, cucumbers can and should even be tried.
Ingredients:
- cucumbers - 2 kg;
- coarse salt - 40 g;
- garlic cloves - 8 pcs.;
- dill greens.
Cooking
- Cucumbers are placed in a large bag, add salt and stir.
- Peeled garlic cloves are crushed with the flat side of the knife and also sent to the bag.
- Pour the contents of the bag with chopped dill, tie it up and shake it.
- At room temperature after 2-3 hours, lightly salted cucumbers in a bag will be ready.
Recipe for crispy salted cucumbers in a bag
Crispy lightly salted cucumbers in a package will come in handy at any feast. This is a great appetizer for strong drinks and a great addition to any dish. Ready lightly salted cucumbers can only be wiped from the remnants of salt and served. Presented here classic version without adding spices. But no one forbids experimenting. By adding certain seasonings, you can bring out your ideal recipe.
Ingredients:
- fresh cucumbers - 1 kg;
- garlic cloves - 3 pcs.;
- sugar - 1 teaspoon;
- dill - 1 bunch;
- coarse salt - 30 g.
Cooking
- Prepared cucumbers are placed in the bag, salted and sugared.
- Add chopped garlic and dill greens.
- The bag is tied and shaken vigorously.
- Remove it for 6 hours in the cold.
- After this time, lightly salted crispy cucumbers in the bag will be completely ready.
Dry pickling of cucumbers in a bag has a number of advantages over the classic way salting. First, it is a significant time saving. Secondly, the result is firm, juicy and very spicy cucumbers. With this method of preparation, which is indicated in the recipe, cucumbers are very fragrant. If you add all the dill and garlic at once, there will be no such effect.
Ingredients:
- cucumbers - 1 kg;
- garlic cloves - 3 pcs.;
- greens (cherry leaf, dill umbrellas, horseradish leaf) - to taste;
- dill - 1 bunch;
- salt - 25 g;
- black peppercorns, Bay leaf.
Cooking
- Prepared cucumbers are placed in a bag.
- Add greens, spices, half chopped garlic and dill, salt.
- Mix everything thoroughly and leave it at room temperature for an hour.
- Then the lightly salted cucumbers in the bag are transferred to another container, the remaining dill and garlic are laid out, mixed and placed in the cold for a couple of hours.
Salted cucumbers in a bag with dill
Cucumbers in a bag with garlic and dill with the addition of vinegar and oil taste very similar to pickled ones. But with this method of preparation, they will be ready to serve in just 2 hours. These spices give the dish a special piquancy, but without them it also turns out delicious. Therefore, the composition of seasonings can be changed, supplemented or completely removed.
Ingredients:
- fresh cucumbers - 2 kg;
- dill - 1 bunch;
- garlic - 1 head;
- vinegar - 60 ml;
- unrefined vegetable oil - 5 tbsp. spoons;
- coriander, paprika, pepper;
- salt - 50 g.
Cooking
- Washed cucumbers are cut into 4 parts or rings and placed in a bag.
- Add chopped garlic, chopped dill, oil, salt, vinegar and spices.
- The package is well tied up, shaken vigorously several times and cleaned in the cold.
- After 2 hours, lightly salted cucumbers with dill in a bag will be ready.
Pickling cucumbers in a package is good because you can cook them almost before the guests arrive. The recipe states that the cucumbers will be ready in an hour. And if you add a little more salt, then the time will be reduced even more. In any case, cucumbers should be tried in the process. For some, they will already seem ready in half an hour.
Ingredients:
- cucumbers - 1 kg;
- garlic - 3 cloves;
- ground coriander - 3 teaspoons;
- dill, parsley;
- salt - 30 g;
- dry mustard, a mixture of peppers.
Cooking
- Prepared cucumbers are washed, cut lengthwise into 4 parts.
- Cucumbers are mixed in a bag with garlic, salt, herbs and other spices.
- The bag is tied and shaken well.
- After an hour, pickled cucumbers in a bag will be ready to serve.
Lightly salted cucumbers in a bag with garlic - recipe
Pickled cucumbers in a package with garlic will be good addition to any side dish. But boiled young potatoes are especially good with them. You can pickle cucumbers in this way everywhere - even in the country, even in field conditions when there are no jars and pans. If the cucumbers are not put in the cold, they will not be chilled, but they will pickle faster.
Ingredients:
- young cucumbers - 20 pcs.;
- green onions - 1 bunch;
- dill - 100 g;
- parsley - 100 g;
- garlic - 4 cloves;
- salt - 1 tbsp. a spoon.
Cooking
- Washed cucumbers are placed in a tight bag.
- Chopped greens are well rubbed with salt and garlic gruel.
- Send the mixture in a bag and stir everything.
- The package is tightly tied and sent to the cold for 12 hours.
- Then the package is taken out, shaken well and again put in the cold for 12 hours.
If you want salted cucumbers so that you just don’t have the strength to wait, then this recipe will come in handy. Below we will talk about how to salt cucumbers in a bag in 5 minutes. Due to the fact that cucumbers are cut into pieces, they are salted instantly. You can add more spices if you wish, but it will be delicious without them.
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- 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 cubes. 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 a 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 lots of greenery. 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 wish.
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 in hot pickle into a 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!
Salted cucumbers with garlic and dill fast food so delicious and crispy.
We usually pickle cucumbers in the summer, when not only young cucumbers are at hand, but also any spicy greens, as well as currant and cherry leaves, which give salted cucumbers a unique taste and fresh fragrance. In winter, it's a completely different matter. You can buy cucumbers, but with spicy greens - a problem, but you really want salted cucumbers!
Let's try to get delicious salted cucumbers in winter from store-bought cucumbers and a minimum set of spices. It turns out that this is also possible. An important point: try to buy cucumbers not stale, but fresh from the greenhouse. Preferably small, light Green colour, with yellow flowers that have not yet fallen off at the ends.
From two kilograms of cucumbers you can cook one three-liter jar salted cucumbers, and you can try them the very next day. By the way, you can still cook. 
Ingredients:
- store-bought cucumbers - 2 kg,
- garlic - 2-3 cloves,
- green dill- a large bundle;
for brine:
- water - 1.5 l,
- salt - 3 tbsp. l. with a hill.
How to cook with a photo step by step
First of all, thoroughly rinse the jar. Peel the garlic (3 cloves), cut it into several pieces and put it in the bottom of the jar. 
Rinse the dill with special care, because it is the greens in jars with pickles sour in the first place. It is for this reason that when we pickle cucumbers in the summer, we do not put green dill, but only umbrellas with seeds. Put half of the bunch on the bottom of the jar. 
Rinse cucumbers under running water. It is desirable that the cucumbers were about the same size. Cut off the ends of the cucumbers with the stalk. 
Place the cucumbers firmly in the jar vertically. 
Top the cucumbers with the remaining dill. 
Prepare the brine: for 1 liter of cold tap water, add two heaping tablespoons of salt. In total, you need to cook one and a half liters of brine for a three-liter jar of cucumbers. 
Pour brine over cucumbers. 
Place the jar in the refrigerator immediately. Cucumbers can be eaten tomorrow. To taste, they are no worse than the summer version of lightly salted cucumbers. 
Recipe from Milena.
And also very tasty
Lightly salted cucumbers with garlic and quick-cooking herbs are a great appetizer for any feast. The main thing here is to have good recipe, then you will always be ready to receive guests and treat them with crispy salted cucumbers. This dish will be appropriate in any season, but most often I cook them in the summer when I harvest cucumbers in my garden. Fresh cucumbers good for many salads, but lightly salted ones are loved by all men. Therefore, if I gather a group of friends, then two days in advance, I put the cucumbers to salt. They are always prepared on time and evening gatherings are a great success. It is very good to serve them to. 
Required products:
- 1 kg of cucumbers,
- 2 tables. l. salt,
- 1.5 liters of water,
- 3 cloves of garlic,
- a couple of dill umbrellas,
- 1-2 sheets of horseradish,
- some fresh parsley
- 5-6 cherry leaves.
How to cook with a photo step by step
I put all the washed spices in an enameled container: parsley sprigs, dill umbrellas, horseradish leaves, cherries and peeled garlic cloves. These fragrant herbs will give cucumbers extra flavor and crispness. 
I dilute salt in cold water, constantly stirring so that it dissolves faster. 
My cucumbers, I leave them to lie down in clean water for about 30 minutes. 
Then I shift the vegetables into a saucepan with spices, tightly stack the cucumbers in several layers on top of each other. 
I cover with a thick plate or lid and leave for a day to salt in the room. Then on the second day I put it in the cellar. If you do not have a cellar, then just put it in the refrigerator. It's as cool there as it is in the cellar. The main thing is to put in a cool place to stop pickling cucumbers. 
When the second day has passed, the cucumbers are ready: they have become lightly salted, changed color a little and it is already clear that they taste just wonderful. They turned out crispy and moderately salty, as I planned. 
I serve instant pickled cucumbers to the table. The spices gave them a wonderful flavor, and the garlic and herbs made them a great appetizer. 
Bon Appetite!
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How to cook delicious crispy lightly salted cucumbers classic recipe? There are many options for preparing the same dish, you can get lost.
We have prepared a selection of the most delicious and proven recipes for salted cucumbers. Choose the one you like: in a pot, a jar or in a bag.
With apples, mustard, garlic and herbs, herbs. Spicy with hot peppers or sweet with honey brine.
Ingredients:
- 2 kg of cucumbers;
- 10 g tarragon (tarragon);
- 20 g dill umbrellas;
- 8-10 garlic cloves;
- 20 g of blackcurrant leaves;
- 20 g horseradish leaves;
- 20 g cherry leaves;
- 75 g salt.
Cooking:
Wash cucumbers and leave in cold water for 2 hours. Rinse all the greens, peel the garlic and cut into thin slices.
At the bottom of the jar, lay half of the greens and garlic, then tightly place the cucumbers vertically in the jar and put the remaining greens and garlic on top.
Dissolve salt in 1.5 liters of water, boil and pour cucumbers with boiling solution. Cover the jar with a lid. In a day, lightly salted cucumbers are ready for use, but if you want to crunch cucumbers early, then cut off their tips, in which case they will be ready in 12 hours
Salted Hungarian Cucumbers with Vinegar
Ingredients:
- cucumbers;
- dill greens;
- horseradish root;
- Rye bread;
- vinegar;
- salt.
Cooking:
Pick up small cucumbers and wash them. Cut both ends by 1-2 cm and cut the cucumbers lengthwise, then put them in a jar, shifting with dill and horseradish.
Put a slice on top of the cucumbers rye bread and put 4-5 drops of vinegar on it. Prepare a brine at the rate of 1 tablespoon of salt per 1 liter of water. Pour the cucumbers with brine, cover the jar with a saucer and put in a warm place. As a result of fermentation, in a day the brine will become cloudy, and on the 3rd day it will begin to brighten, at this time the cucumbers should be moved to the refrigerator, they are ready for use. 
Classic pickled cucumber recipe
Ingredients:
- 1.5 kg cucumbers,
- 1 head of garlic
- dill umbrellas,
- blackcurrant leaves,
- cherry leaves,
- horseradish leaves,
- allspice peas,
- 2 tbsp salt,
- 1 tbsp Sahara
Cooking:
Wash the cucumbers and cut off the ends on both sides. Take enamel pan and lay the cucumbers in it in one layer. Top with dill umbrellas, currant and cherry leaves, peeled garlic cloves and a handful of allspice peas.
Cover everything with horseradish leaves. Lay out the second layer of cucumbers and again put 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 so that it completely covers the cucumbers. Cover the pot with a lid and leave at room temperature until the brine has cooled, then refrigerate. In a day, salted cucumbers will be ready.
Salted instant cucumbers in a saucepan
Cook these quick crispy cucumbers in just 5 minutes. This is the easiest recipe, a novice hostess can handle it.
Ingredients:
- 1.5 kg cucumbers,
- horseradish leaves,
- cherry leaves,
- currant leaves,
- Dill,
- 3-4 garlic cloves,
- 1 bay leaf,
- peppercorns,
- 2 tbsp salt,
- ½ tbsp Sahara
Cooking:
Wash the cucumbers, wipe them dry and cut off the ends. Rinse 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 of the herbs and garlic in the bottom of a dry pot, then place the cucumbers, making sure they are close enough to each other. Half fill the pot and add the herbs and garlic again, then add the remaining cucumbers and cover them with the herbs and garlic.
Pour hot brine over cucumbers, let cool at room temperature and refrigerate overnight. The next day, cucumbers can be eaten. 
Quick salted cucumbers with mustard
Thanks to the 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 of sugar;
- 2 tsp salt;
- 1 tsp table vinegar;
- ¼ tsp mustard;
- ¼ tsp black ground pepper;
- bunch of dill.
Cooking:
Cut the washed cucumbers into quarters and place in a deep bowl. Add spices: vinegar, mustard, ground pepper, salt, sugar, chopped dill and garlic grated on a fine grater.
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Mix everything well, cover the cucumbers with a plate and put in the refrigerator. After a couple of hours, these salted cucumbers can be eaten.
Salted cucumbers on mineral water
Ingredients:
1 kg of cucumbers;
Dill;
a head of garlic;
2-4 tablespoons salt;
1 liter of salted carbonated mineral water.
Cooking:
Wash the cucumbers well and cut off their tails on both sides. In the container in which the cucumbers will be salted, put the dill, cut into pieces of 4-5 cm. Put the cucumbers on the dill.
Peel the head of garlic, cut the cloves into slices and sprinkle them over the cucumbers. In salty soda mineral water dissolve 2-4 tablespoons of salt and pour over the cucumbers so that they are completely covered, put the remaining dill on top. Close the container with a lid and put it in the refrigerator for a day. 
Recipe for crispy salted instant cucumbers with herbs
Ingredients:
- cucumbers;
- dill greens;
- parsley;
- horseradish leaves;
- 2-3 cloves of garlic;
- allspice peas;
- black peppercorns;
- salt.
Cooking salted crispy cucumbers with herbs:
Wash cucumbers and herbs thoroughly. At the bottom of a plastic container, lay out the chopped greens and garlic, cut into thin slices.
Crush a few peas of allspice and black pepper with the handle of a knife, add them to the greens. Cut the cucumbers lengthwise or into quarters, place them in a container and sprinkle with salt. The amount of salt you have to decide for 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 let the juice flow. After 5-10 minutes, the cucumbers will be in brine from own juice, which during shaking will mix with salt and herbs.
Leave the container at room temperature for an hour and a half, shaking it occasionally. Your cucumbers are ready, it remains only to wash off excess salt from them.
Ingredients:
- 1 kg of small cucumbers;
- 3-4 cloves of garlic;
- dill greens;
- 1 tbsp salt.
Cooking:
Finely chop the dill and garlic. Wash the cucumbers thoroughly and cut off the ends. V plastic bag lay cucumbers, dill, garlic and salt.
Tie up the bag and place it in another bag. Shake everything well and put the bag in the refrigerator, shaking it occasionally. After 6-8 hours, cucumbers can be tasted. 
Quick salted cucumbers with olive oil
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Another way to pickle in a bag. Such cucumbers will not crunch strongly: vinegar and oil make them a little soft. But the taste of vegetables will be spicy with a pleasant sourness.
Ingredients:
- 1 kg of cucumbers;
- 2 heads of garlic;
- 1 tablespoon of salt;
- 1 tablespoon of olive oil;
- 1 teaspoon apple cider vinegar;
- 1 teaspoon of sugar;
- bunch of dill.
Cooking:
Wash young cucumbers and cut off their bottoms. Overgrown vegetables can be cut into circles. Put 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 they meet from time to time large pieces. Sprinkle the cucumbers with garlic and chopped dill (or other herbs of your choice).
Seal and shake the bag to mix the contents well. 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 cucumbers in cold water. Quick salting and absolutely no hassle. 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:
At the bottom of the dish, put half the greens and half the garlic. Then tightly lay the cucumbers and place the remaining greens on top.
Dissolve the salt in cold water and pour over the greens. Cover with a lid, crushing it with oppression, and wait exactly a day. 
Salted cucumbers "Sharp"
Ingredients:
- 1 kg of small cucumbers;
- 4-5 cloves of garlic;
- ½ hot pepper;
- a large bunch of dill;
- 6 tbsp coarse salt.
Cooking:
Take only young, elastic cucumbers with a thin skin, rinse them under running cold water. To make cucumbers pickle faster, cut off the ends of them on both sides.
Wash the pepper and cut it lengthwise, remove the seeds and cut crosswise into thin strips. At the bottom of the jar, place 2/3 of the total amount of dill and thinly sliced garlic. Then lay 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.
Put 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 again pour the cucumbers with the resulting saline solution.
Cover the jar with a saucer, on which place a small weight, such as a small jar of water. Leave the cucumbers at room temperature for 2 days, after which they can be tasted.
Crispy salted cucumbers with vodka
Ingredients:
- cucumbers;
- horseradish leaves;
- cherry leaves;
- currant leaves;
- Bay leaf;
- dill umbrellas;
- black peppercorns;
- 50 ml of vodka;
- 2 tbsp salt.
Cooking:
Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and put them in a saucepan, add peppercorns and put cucumbers on top.
Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready. 
Pickled cucumbers with apples
Ingredients:
- 1 kg of cucumbers;
- 2 green sweet and sour apples;
- 2 cloves of garlic;
- 150 gr dill;
- 3-4 leaves of black currant;
- 3-4 cherry leaves;
- 1 sheet of horseradish;
- 1 bay leaf;
- black peppercorns;
- 2 tbsp salt.
Cooking:
Prepare a 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 pieces.
Put 1/3 of dill, currant leaves, cherries and horseradish in a dry pan. Put half the cucumbers and one apple on the greens. Top with a clove of garlic, cut into thin slices and 4-6 peppercorns. Then lay out another part of dill, garlic, currant leaves and cherries.
Put the remaining cucumbers, apples, herbs and garlic on top. Pour the 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. 
Lightly salted hot pickled cucumbers with honey
You will need:
- cherry leaves 10 g;
- black currant leaves 10 g;
- dill umbrella 10 g;
- horseradish sheet 20 g;
- garlic heads 2 pcs.;
- chili pepper 1 pc.;
- bay leaf 1 pc.;
- cucumbers 500 g;
- vodka 20 ml;
- honey 5 g;
- edible salt 4 tsp
How to pickle cucumbers with hot brine:
Prepare spices (herbs) for salting. Select suitable branches, wash them and set aside. Select cucumbers, they should all be about the same size, wash and cut off the tips.
Put the greens on the bottom in a prepared clean container (jar, pan, etc.): horseradish leaves, black peppercorns, blackcurrant leaves, cherry leaves, umbrella dill (it can be replaced with dill seeds), chopped chili and garlic.
Cucumbers on top and once again lay horseradish leaves and dill umbrellas on top.
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Prepare hot brine. To do this, boil 0.5 liters of water in a saucepan, add salt and an incomplete teaspoon of honey. Stir until completely dissolved, turn off the stove and pour in a tablespoon of vodka.
Pour hot brine over cucumbers.
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, then you should store them in the refrigerator. A day later, lightly salted cucumbers are ready for use.
