Lightly salted crispy cucumbers in a jar and a saucepan - a quick recipe for boiling water (hot) and cold water (cold), without vinegar. Recipe with a photo of salted crispy cucumbers for the winter. How to make salted quick cucumbers

Quick salted cucumbers are “just a dream” for almost any hostess. Agree, because none festive table not without tasty and crunchy pickles. A year ago, I was visiting my older sister, and I saw such gorgeous pickled cucumbers on the table. They have always been my weakness: especially if they retain their natural freshness. Having tried the cucumbers, I did not immediately believe that they were pickled. I was convinced only after I saw the jar where the cucumbers were stored. Natural crunch and incredible sweet-salty taste won my heart. Try it too: I'm sure the instant cucumbers will impress.

Ingredients:

Fresh cucumbers - 1.5 kilograms;

2 tablespoons of salt;

Black peppercorns - 10 pieces;

One and a half liters of water;

A couple of large heads of garlic;

Cherry, currant leaves;

Horseradish leaves (you can also use a peeled root);

dill inflorescences;

A teaspoon of sugar.

Quick salted cucumbers. Step by step recipe

Preparing lightly salted cucumbers is a very easy and simple process, and most importantly: you can get your favorite pickles in a short time.

1. Prepare a 3 liter jar. Also find a nylon lid so that later you can close salted cucumbers with boiling water with it. Take soda and thoroughly wash the jar with it: so that it is sterile clean.

2. Prepare a pickle for quick cucumbers in a jar. Pour water into a saucepan: one and a half liters of water is the norm for pickling a three-liter jar of cucumbers.

3. Turn on the burner, and put a saucepan of water on it. Add salt and some sugar to the water.

4. After that, cover the pan with a lid and bring the consistency to a boil.

5. Take horseradish leaves or chopped root, put on the bottom of the jar.

6. Then we bend the dill sprigs and put them in after the horseradish. We do the same with currant and cherry leaves. Before placing them in a jar, be sure to rinse them so that dirt and germs do not get on the cucumbers.

7. Pour some black peppercorns.

8. We clean the garlic and cut its slices in half so that the juice and aroma stand out better. We add it to the bank.

9. We take fresh cucumbers, wash them well. Now you need to trim the ends from each: on both sides.

10. After we put them on the branches in the bank. We do this carefully so that the cucumbers fit tightly one on top of the other.

11. After half of the container is filled, repeat the layer of twigs. This is necessary so that the pickles in the jar are quickly and evenly saturated with spices.

12. Then again we take cucumbers and lay them to the end of the jar.

13. We also put horseradish, dill and currant leaves on top.

14. Now we take the brine. It should boil with us and stand for five minutes. Remember: pouring instant cucumbers with boiling water is strongly not recommended.

15. Fill with brine. It should be noted that the jar needs to be filled to the very top. Then we close the jar with a nylon lid. We leave the jar for 24 hours to stand at room temperature: you can leave it on the kitchen table. Thus, we will prepare salted cucumbers to eat them in a day. A jar of cucumbers must be stored in the refrigerator: keep in mind that every day they will become saltier

There are several tricks on how to pickle cucumbers at home so that they have an incredible taste and a pleasant crunch.

1. Before using cucumbers, soak them for three hours in clean cold water: then they will become more elastic and crispy. But, keep in mind: in this way it is impossible to bring sluggish vegetables back to life, although many are mistakenly convinced of this.

2. In order for the cucumbers in the jar to become crispy in one day, do not fill the jar too tightly with them. Leave some space for them to absorb the brine well.

3. By the way, in order for cucumbers to better absorb the aroma of spices, it is best to place them vertically in a jar.

4. You can save time by not cutting off the ends of vegetables: as they will be thoroughly soaked in their entirety.

5. Be sure to rinse cucumbers thoroughly to get rid of dirt and bacteria. Agree - these are superfluous ingredients.

6. In order for lightly salted cucumbers in a jar, cooked in one day, to stand for as long as possible, fill them with cold brine and store in the refrigerator. Low temperatures slow down the fermentation process.

7. It is better to choose small cucumbers that do not have yellowness. Great for pickling, if the cucumbers with pimples are not bitter.

Well, we got acquainted with the recipe for quick salted cucumbers. They turn out incredibly tasty and pleasantly crunchy, while retaining the characteristics of fresh vegetables. They can be used as cuts, snacks, as an ingredient in a salad on your holiday table.

When the first cucumbers appear, there are usually too few of them to pickle for the winter, but in order to feast on lightly salted cucumbers - just right! Let's cook salted cucumbers hot in a jar. This is a very simple and early recipe: you can taste lightly salted hot pickled cucumbers in a few hours!

Pickling lightly salted cucumbers in a hot way quickly allows you to get a fragrant crunchy snack or a spicy ingredient for various salads to the table.

We choose small, young, pimply cucumbers with delicate skin on the market and make lightly salted cucumbers in a hot, instant way. Choose cucumbers of approximately the same size so that the salting goes evenly.

When preparing lightly salted cucumbers with boiling water quickly, they use the same seasoning herbs as with regular salting. Usually, in the bazaar, greens for pickling cucumbers are sold in ready-made bunches, where everything you need is collected: horseradish leaves, currants, cherries, umbrella dill. If you don’t have such herbs, get by with the usual dill, garlic, bay leaves and peppercorns, however, the richer the bouquet of spices, the richer and more interesting taste will be lightly salted cucumbers filled with boiling water.

Lightly salted cucumbers recipe crispy in hot water

We prepare everything you need. My cucumbers, greens.

We cut off the tip of the cucumbers, the one where the tail is. So the cucumbers will pickle faster.

Chop horseradish leaves and dill stalks.

In a three-liter jar at the bottom we put a part of horseradish greens, dill, part of currant and cherry leaves, a bay leaf, a few peeled garlic cloves. Then we begin to tightly lay the cucumbers. As you lay, sprinkle them with the remaining herbs, garlic cloves and bay leaf. When all the cucumbers are stacked, pour black and allspice into the jar. From above we lay an umbrella of dill with seeds.

Since we will fill salted cucumbers with boiling water, we are preparing a hot brine for lightly salted cucumbers. Pour one and a half liters of water into the pan, add ordinary rock table salt and bring to a boil.

Gently pour salted cucumbers in a jar with hot brine. Cucumbers should be completely covered with brine. Leave on the table to cool, then put in the refrigerator.

Cucumbers ripen in greenhouses at our dachas, fill vegetable stalls in the markets and shelves in stores. Fresh green and crispy, you immediately want to just eat them and prepare salads, and then we take on the preparations for the winter. We salt and pickle cucumbers to enjoy them in a few months. But I wanted to eat fragrant pickles right now. What to do? And you urgently need to find a proven and simple recipe for pickled instant cucumbers. After hours or even minutes, you have delicious, crispy pickled cucumbers on your table.

Lightly salted cucumbers are cooked very quickly and this is not quite a way to preserve them, as it does not guarantee the reliability of the storage of the finished product. It is rather a way of preparing a quick snack that is planned to be eaten in the next day or two at the most. I salted a small amount of cucumbers - a saucepan for example - and in the evening I already ate at dinner. Or take it to a barbecue picnic.

By the way, this is a great way to prepare snacks on the go. If you have heard about pickling pickled cucumbers in a bag, then imagine that you have prepared them, packed the bag in a picnic basket and left. Upon arrival in nature, after a couple of hours, you can already eat. This is what I mean by speed and convenience.

If you go out into nature by car, then in general perfect option. At least take a pot or a jar with you, but it will also be shaken up on the road in order to salt more evenly.

But enough lyrics, let me tell you more than one recipe for lightly salted instant cucumbers, but even several.

Quick recipe for crispy lightly salted cucumbers with photo

This recipe for salted cucumbers, it seems to me, can be called basic. It is on it that classic salted cucumbers are obtained, very tasty and crispy. Fresh herbs and garlic will add aroma and taste to cucumbers, and they will be no worse than pickled or pickled cucumbers that we harvest for the winter.

For salting, you will need a large container, which will immediately include the entire volume of cucumbers and marinade. Since salted cucumbers can only be stored in the refrigerator, keep in mind that this container will enter it until you eat the cucumbers for lunch, dinner or at the festive table.

You can take a large bowl, saucepan, even a plastic container with a lid.

• fresh cucumbers - 1kg,
• fresh dill - 1 bunch,
• garlic - 6 cloves,
• horseradish leaves, currants, cherries, basil - 1-2 leaves optional,
• salt - 1.5 tablespoons,
• bay leaf - 2 pcs,
• peppercorns - 0.5 teaspoon,
• coriander seeds - 0.5 teaspoon,

Cooking:

1. Prepare all the ingredients of the recipe. Wash the cucumbers thoroughly and cut off the ends. If the cucumbers are freshly picked and still firm and resilient, then you can pickle them right away. If they lay down for a while, were bought in a store and a little wilted, then hold them for a couple of hours in cold water.

2. Prepare the marinade. Pour 1.5 liters of water into a saucepan, add salt, pepper, coriander and bay leaf there. Put water on the stove and bring to a boil. You do not need to cook for a long time, as soon as it boils, remove it.

This will be a hot marinade for lightly salted cucumbers.

3. Cut or coarsely chop all the greens with your hands. Currant or cherry leaves also need to be torn at least in half, this will help them give more of their juice and taste to cucumbers. Then, lay layers of greens and cucumbers. Below should be a pillow of greens and garlic, then a layer of cucumbers, garlic, greens again on top. Cut the garlic into large pieces, you can halves lengthwise or just crush each clove with a knife.

4. Cool the marinade to about 80 degrees. This will keep the green color of the cucumbers. If you pour boiling water over them, they will boil and turn brownish, like pickled cucumbers in jars.

Pour cucumbers with marinade so that they are completely immersed in liquid. To do this, it is convenient to use a saucer or plate, which is placed on top of the cucumbers directly in the pickling container. This plate will not allow the cucumbers to float, which is characteristic of them.

5. Cover the container with cucumbers with a lid or cling film and leave to cool at room temperature. After they have cooled, put them in the refrigerator. Leave them in the refrigerator for 12 to 24 hours.

This recipe for lightly salted cucumbers is good because during the cooking process you can stop exactly at the moment when you consider the cucumbers salted enough for your taste. The longer they sit in brine, the more salty and spicy they become.

But try not to leave them for more than a day. Since there are no serious preservative ingredients, such cucumbers are not stored for a long time. And besides, the longer they lie, the less crunch remains in the cucumbers, they soften and are saturated with water.

It is best to cook salted cucumbers just enough to eat in one or two meals or a large family feast.

Recipe for lightly salted instant cucumbers in a bag with mustard

For some, this is an unusual recipe for lightly salted cucumbers, because everyone is used to pickling just salt and spices, in extreme cases with the addition of sugar. But I have found from my own experience that unusual recipes are often worth a try.

Salted cucumbers with mustard are very tender and spicy, and not at all hot. Be sure to try them once. A small bag to the table or as a snack for a holiday. Men, believe me, will appreciate this yummy.

To prepare such cucumbers, you will need about 4 hours of time and a package. You can take a bag with a zipper that closes hermetically, or you can use a strong food bag. for reliability, you can put the bag in the bag so that the released brine does not leak.

This recipe for making lightly salted cucumbers is considered a dry method, because we will not make a liquid pickle with you. We use only the cucumbers and spices themselves. All juice will give vegetables.

For cooking you will need:

• medium-sized cucumbers with pimples - 0.5 kg,
• dill - 0.5 bunch,
• garlic - 2 cloves,
• salt - 0.5 tablespoon,
• sugar - 1 teaspoon,
• dry table mustard - 1 teaspoon (without tubercle).

Cooking:

1. Prepare spices. Wash cucumbers and dill well.

2. Cut off the tips from the cucumbers and place them in a bag. I draw your attention to the fact that all cucumbers should be approximately the same size, otherwise they will be salted in different ways and will have a different taste.

3. Finely chop the garlic or grate it. Add to cucumbers.

4. Mix salt, sugar and mustard in a separate cup. Then pour this mixture into the cucumber bag.

5. Put the dill in the bag. This can be done as a whole, or tear it with your hands into large branches. We need dill for taste, so it doesn’t really matter how it is cut. The size of its twigs plays a role when used. If you like to eat dill together, cut it smaller, the dill will stick to the cucumbers and will complement the appetizer, almost like a salad.

6. Zip or tie up the bag and give it a good shake. It is necessary that the cucumbers are evenly covered with all the spices. Then leave the bag of cucumbers for 2 hours at room temperature. Then refrigerate for another 2 hours. After 4 hours, the cucumbers will be ready.

If you wait a little longer, the cucumbers will pickle more.

This recipe for lightly salted cucumbers is perfect for a picnic. All you have to do is cook the cucumbers and pickle them on the way to your summer cottage or outdoor picnic spot. Calculate the time of the trip and the pickling of cucumbers, so that by the time everyone sits down at the table, everything is ready.

Useful advice! If you don't have a portable picnic cooler, you can purchase a thermal pack. It keeps the temperature of both hot and cold foods well. if you put sealed packaging (for example, a disposable bag) with ice along with the products, then you will get a mini refrigerator. You can also cook pickled cucumbers there.

Recipe for lightly salted cucumbers in 15 minutes in slices

But what if the guests are already on the doorstep? And if you want salted cucumbers right now in the middle of the night? Immediately remembered happy Days pregnancy.

But all these situations will not be a problem if you know how to cook lightly salted cucumbers in 15 minutes. Sleight of hand and no cheating. The guests are already seated on the sofas, and maybe a bottle of something delicious is cooling. Let's go to the kitchen and get ready!

You will need:

• cucumbers - 300 grams,
• dill - 2-3 sprigs,
• garlic - 1 clove,
• salt - 1 teaspoon.

Cooking:

It’s hard to come up with an easier recipe for lightly salted cucumbers.

1. Take cucumbers of any size, wash them and cut into circles. Not too thick: 2 to 5 mm.

2. Place them in a jar or plastic container with a lid. A small package will do as well.

3. Finely chop the dill and garlic (can be passed through a garlic press or grated). Pour them into a jar with cucumbers. Sprinkle with a teaspoon of salt. If you want, add a pinch of spicy spices, such as cumin, coriander, and whatever you like. These spices will give a brighter taste.

Then shake everything well.

Place the jar in the refrigerator for 15 minutes. After this time, you can get it and try it. Cucumbers will turn out very juicy, green and crispy. They will already be cut and even look like a salad. Just take and eat, and treat guests.

You can even get a little creative here by adding other vegetables. Then you will definitely get a real salad. Don't be afraid to experiment.

Crispy lightly salted cucumbers - a recipe for cooking in a 3-liter jar

Probably, many from childhood can remember how a grandmother or mother prepared a large three-liter jar of lightly salted cucumbers and put it in the refrigerator. How the whole family gathered for lunch or dinner and took out these crispy, still quite green, lightly salted cucumbers.

I have such a memory. It was a delicacy of our childhood, then there were not so many different dishes and something cooked by one's own hands was very much appreciated. This was especially noticeable for residents of large cities who did not have their own garden.

Of course, I can’t remember exactly that recipe for lightly salted cucumbers, but I found and use a very similar recipe in my kitchen. This is a recipe for lightly salted instant cucumbers right in a large glass jar.

Now a good three-liter jar can be easily bought at a hardware store or a large supermarket. Especially during the harvest season in summer and autumn.

I just want to warn you. The recipe for salted cucumbers in a three-liter jar does not tolerate fuss. Cucumbers will cook for about a day. The thing is that we will cook them with hot brine and immediately a large volume.

For cooking you will need:

• cucumbers - measure the number of cucumbers with the jar in which you plan to pickle
• dill greens - a bunch,
• fresh garlic - 2-3 cloves,
• coarse rock salt - 2 tablespoons,
• sugar - 1 tablespoon,
• spices to taste (black pepper, allspice, coriander seeds, etc. by a pinch)

Cooking:

1. Thoroughly wash small fresh cucumbers with pimples. Cut off the "butt" at both ends. Store-bought cucumbers or those picked long ago from the garden are best soaked in ice water for at least two hours, this will make them hard and crispy.

2. Wash the pickling jar thoroughly. It is not necessary to sterilize, given that the jar will be stored in the refrigerator (free up space in it in advance).

3. Wash all the greens, put some on the bottom of the jar, add chopped garlic there.

4. Place one layer of cucumbers over the bottom of the jar. Add some more herbs and garlic on top. Then more cucumbers. So lay in layers alternately until the jar is full.

5. Prepare the brine. Pour a liter of water into a saucepan and put salt, sugar and spices that you have chosen into it. Boil water in a saucepan.

6. Pour cucumbers with hot, but not boiling brine to the very top of the jar.

7. Close the lid and leave to cool at room temperature. Given the size of the jar, this will take several hours.

8. When the jar has cooled, put it in the refrigerator and leave it until the next day. Cucumbers will be ready a day after filling the jar with brine.

Quick salted cucumbers with vinegar

But according to this recipe, simply amazingly delicious cucumbers are prepared, the highlight of this method is that it is used for pickling, including vinegar. Thanks to him, lightly salted cucumbers are obtained almost like pickled ones. How do you like pickled cucumbers? It seemed interesting to me and I prepared such houses.

Cucumbers in slightly salted brine are one of the most popular snacks on our tables. They go perfectly with any dish: boiled potatoes, baked meat, various soups, side dishes and non-sweet pastries. Lightly salted cucumbers are prepared very quickly and easily, and there are many recipe options. Classic lightly salted with cold or hot brine, spicy salting, in a bag, with apples, zucchini, mushrooms, tomatoes, spicy with horseradish and garlic - choose the cooking option that you like.

How to choose and prepare cucumbers for harvesting for the winter

For quick preparation of salted cucumbers, small, elastic, young vegetables with a thin, pimply skin are ideal. Varieties Nezhinsky, Parisian and Moravian gherkins, Murom - the best choice. In addition, greenhouse cucumbers are great for quick pickling. Overripe, sluggish, large fruits are allowed to be used only for the preparation of certain types of lightly salted preparations, for example, for pickling in their own juice. For harvesting, it is better to select vegetables of the same size so that they are salted evenly.

What utensils do you need

According to the rules for preparing salted, pickled and salted homemade winter preparations, you need to use ceramic, glass or enamelware. Plastic containers are not suitable for this, as they emit harmful substances. Often, housewives use jars for pickling vegetables, but a saucepan is a more convenient option - it is easier to put fruits in it, as well as take them out. In addition, if vegetables are tightly packed into jars, they will no longer crunch so appetizingly.

Quick and delicious step-by-step recipes for lightly salted cucumbers with photos

There are a large number of different recipes for making lightly salted cucumbers, but most of them are designed for salting at least a day, but sometimes you want to taste a spicy snack right away. How to make lightly salted cucumbers quickly? Below are different step-by-step recipes for salted cucumbers, which can take from 20 minutes to 3 days to cook.

Classic recipe with horseradish and garlic in a three-liter jar

An obligatory step in the preparation of salted cucumbers is their premature soaking in water. After that, the vegetables become more elastic, crispy. Even the freshest fruits, just picked from the garden, should be kept in liquid for at least 2-3 hours. After salting, press down the vegetables with a weight placed on the lid, which should have a smaller diameter than the pan.

Ingredients:

• Liter of water.
• A glass of sugar.
• 2 tablespoons of salt.
• 4-5 peppercorns.
• One and a half kilograms of cucumbers.
• 1 garlic head.
• Leaves of blackcurrant, cherry.
• Bits of crap.
• A pinch of crushed chili pepper.
• Dill umbrellas.

1. Wash, pour water over cucumbers, leaving them to sour for 4 hours.
2. Peel, cut garlic cloves into slices.
3. In an aluminum or enameled container, place the tops of currants and cherries, dill umbrellas, horseradish, allspice peas, garlic, chili peppers.
4. Put clean vegetables on top of greens and seasonings. Cover them with a second layer of leaves and dill.
5. To prepare the brine, you should dissolve salt and sugar in a liter of water. Bring liquid to a boil.
6. Pour boiling water over the cucumbers so that the water covers the fruits. Close the container with a lid until the filling has completely cooled, then refrigerate. After a day, serve a snack on the table.

Dry salting without brine in a plastic bag

With the advent of summer and the appearance of an abundance of fresh vegetables, many housewives begin to experiment by preparing various delicious snacks. Lightly salted cucumbers are a great option to preserve the freshness of vegetables, but changing the bored taste. Such a dish does not require a lot of time from the cook, only 1 hour is enough. It is better to choose pickling rather than salad varieties of vegetables for cooking. Their main difference is a large number of pimples on the green surface of cucumbers.

Ingredients:

• A kilogram of cucumbers.
• A teaspoon of cumin.
• 3 cloves of garlic.
• Tablespoon of sea salt.
• Fresh herbs: dill, parsley, cherry and currant leaves.

Quick cooking recipe:

1. Fold the torn greens into a tight cellophane bag. An alternative to a bag would be a plastic container with a lid.
2. Cut off the cucumber tips, send it there.
3. Press the garlic with a press or rub it on a fine grater, add to the rest of the ingredients.
4. Mash the cumin with a mortar and pestle. Together with salt, add the resulting powder to the bag, tie it up and shake vigorously so that the products are mixed.
5. Place the bag on a dish, hide in the refrigerator for 60 minutes. During this time, the vegetables will start up the juice and have time to ferment.

Assorted tomatoes, dill and vinegar in a saucepan

Juicy, crispy, delicious cucumbers are the perfect complement to any salad and go well with any dish. For pickling vegetable platter with tomatoes and herbs, you should choose fresh, small fruits of a rich green color (without yellow spots). This appetizer will appeal to lovers of moderately salty salads. The main thing to get an excellent taste is to correctly calculate the proportions of vinegar, salt and granulated sugar for the marinade.

Ingredients for a three-liter jar:

• 2 heads of garlic.
• About 1.5 kg of cucumbers.
• Tomatoes (quantity optional)
• One sheet of horseradish.
• A bunch of dill.
• Five leaves of cherries, currants.
• One and a half liters of boiled or spring water.
• 9% vinegar - a tablespoon.
• Basil, parsley and other herbs optional.
• A teaspoon of sugar.
• 2 tablespoons of iodized salt.

How to pickle:

1. Wash the vegetables, cut off the edges.
2. Divide the garlic into teeth.
3. Place peeled greens, garlic, horseradish leaves, currants, cherries at the bottom of the jar.
4. Fill the container tightly with cucumbers and small tomatoes mixed or in layers.
5. To prepare the marinade, boil water with salt, sugar. When the liquid has cooled slightly, pour it into a jar, adding vinegar.
6. Cover the container with the snack with gauze, put it on a plate. It is best to keep lightly salted mixed vegetables warm. The ideal place would be a window. After two days, the snack will be ready to eat.

Cold way with mustard

Lightly salted instant cucumbers made in cold brine come out very tasty and crispy. The appetizer is marinated for 2-3 days and acquires a slightly sour, spicy, rich taste. You can season it with any herbs (cilantro, celery, basil, parsley, dill), a slice of lemon, ginger, horseradish leaves, currants or cherries. Some brave housewives even add oak bark and mint to the appetizer. However, do not overdo it with the amount of seasonings, so as not to clog the taste of the cucumbers themselves.

Ingredients:

• 2 bay leaves.
• A couple of sprigs of parsley, dill, basil and other herbs to choose from.
• 2 cloves of garlic.
• Half a liter of water.
• 6 medium cucumbers.
• Mustard seeds (2 tsp).
• 2 cloves.
• A handful of allspice.
• Half a tablespoon of salt.

Quick step by step recipe:

1. Peel and cut garlic cloves in half.
2. Place greens, mustard, garlic, bay leaves and other spices on the bottom of a liter jar.
3. Place half of the cucumbers cut into large circles next to the dill, parsley.
4. Again repeat the layer of greens, spices and cucumbers.
5. Dissolve fine salt in cold clean water, pour the snack with brine.
6. Cover the jar loosely with a lid, leave in a dark place for 2-3 days. Salting should ferment at room temperature.

The recipe for cooking in just a day on carbonated mineral water

One of the easiest and quickest options for making lightly salted cucumbers is pickling with sparkling water. For this recipe, you can choose any greens, experiment with seasonings and combinations of vegetables. A very tasty appetizer is obtained even with dill alone. Keep in mind that the smaller the cucumbers are, the faster they will cook.

Ingredients:

• A kilogram of gherkins.
• Head of garlic.
• A couple of tablespoons of salt.
• Liter of carbonated water.
• Large bunch of dill.

1. Divide the bunch of dill into two parts, place half on the bottom of the jar.
2. Cut the peeled garlic into circles, send to the dill.
3. Lay the washed vegetables with cut ends on top of the greens and cover again with dill.
4. Pour mineral water into a bowl, dissolve salt in it. Pour cucumbers with this liquid. Cover the jar with a lid, put in the refrigerator overnight.

Early pickled cucumbers for 2 hours in liter jars

To cook lightly salted cucumbers very quickly, you should use one trick: vigorously shake the vegetables in the jar. This will help the fruits to pickle faster. And for the most urgent pickling of cucumbers, they must first be cut into long slices. So, vegetables “beaten” when shaken will release juice faster, absorbing the aroma and taste of seasonings.

How to cook "five minutes":

1. Slice cucumbers and peeled garlic cloves.
2. Place the chopped greens on the bottom of a jar, enameled bowl or pan.
3. Top with cucumber slices and garlic. Sprinkle vegetables with salt, it should be in moderation.
4. When a jar is used to prepare snacks, cover it with a lid, if another container, put oppression on top.
5. Let the dish brew for about three hours in a warm place, then serve. Store the snack in the refrigerator later.

Hot way with sugar for the winter

Salted cucumbers are added to many dishes - salads, stuffed meat dishes, meatballs, meatballs, bagels, pickles. For these dishes, cucumbers are not the main ones, but vegetables perfectly complement them, giving a special taste. Even the most ordinary sandwich with the addition of lightly salted cucumbers takes on a completely unusual sound.

Ingredients:

• 50 grams of sugar and salt.
• A bunch of dill, parsley.
• Liter of pure water.
• 5 bay leaves.
• 4 cloves of garlic.
• Onion - 1 pc.
• 5 peppercorns.
• 10 grams of fennel seeds.
• 30 grams of vinegar 9%.
• A kilogram of cucumbers.

Quick and easy preparation of lightly salted cucumbers:

1. Place all components except cucumbers in a saucepan, boil its contents.
2. When the sauce has cooled down a bit, pour it over the fruits previously packed in a jar. Leave the snack to brew for a day, then cork for the winter, sterilizing the container.

How to store lightly salted cucumbers

Over time, lightly salted cucumbers become salty. If you want to keep the original taste of vegetables, it is worth providing them with proper storage conditions. Put the finished, pickled snack in the refrigerator - this way it is possible to slow down the fermentation processes when the brine begins to become cloudy. Do not cook a lot of cucumbers overnight if you are not sure that you will have time to deal with them in 4-5 days. It is better to make a little and gradually add new fruits to the brine as the first ones are eaten.

Video

Lightly salted cucumbers are prepared very quickly, and their fresh summer taste and aroma will delight those present at any feast. A light tasty snack will be a real find for housewives who cannot devote much time to the kitchen. Crispy cucumbers, cooked in a quick way, are suitable for serving on the table in just a couple of hours of salting. After watching the videos below, you will learn how to cook fragrant, lightly salted spicy cucumbers that go well with any first and second courses.

A simple recipe in a plastic bucket

in Korean

Crispy with homemade spices

Fast cooking in 15 minutes in a bag

How to cook salted crispy cucumbers at home, recipes with photos are told in all the smallest details. If you want to get delicious preparation as quickly as possible, you can simply put the vegetables in a pot or jar, add spices, spices and fragrant herbs, pour brine (boiling or cold as desired) and after 6-8 hours enjoy juicy cucumbers. When the plan is to stock up for the winter as many jars of home canning as possible, you should pay attention to cooking methods that provide for long-term storage. All options are equipped step by step instructions and a photo of the resulting dish. Cooking with such tips at hand is very easy, convenient and pleasant.

How to make salted crispy cucumbers in a jar - a quick recipe with a photo

This is one of the most quick ways preparations of salted crispy cucumbers in a jar. The beauty of the recipe also lies in the fact that a vegetable dish can be consumed a day after being placed in brine, and for seaming under a tin lid for the winter.

Essential Ingredients for Cooking Crispy Pickled Cucumbers in a Jar

• cucumbers - 1.8 kg
• garlic - 6 cloves
• dill umbrellas - 4 pcs
• currant leaves - 4 pcs
• parsley sprigs - 6 pcs
• salt - 86 g
• coriander seeds - 20 pcs
• ground black pepper - ½ tsp
• bay leaf - 4 pcs

Step-by-step instructions for the recipe for crispy salted cucumbers cooked in a jar

A simple recipe for salted crispy cucumbers with spices in cold water

A bright, spicy taste and a delicate, refined aroma are the main distinguishing features of lightly salted cucumbers prepared according to this recipe. And they are provided with unsurpassed crunchiness by horseradish sheets, which are part of the vegetable snack in a considerable amount for such a volume.

Essential Ingredients for Easy Crispy Pickled Cucumber Recipe

• cucumbers - 2 kg
• liquid mustard - 2 tbsp
• lemon - 1 pc.
• sugar - 4 tsp
• salt - 2 tsp
• white mustard seeds - 6 pcs
• black peppercorns - 6 pcs
• horseradish leaf - 4 pcs
• water - 1.5 l

Step-by-step instructions for the recipe for making delicious and crispy lightly salted cucumbers

1. Wash the cucumbers, cut off the edges and soak for a couple of hours in ice water.
2. Then take out, dry and cut into rings 1-1.5 centimeters thick.
3. Dissolve salt and sugar in water, pour in the juice squeezed from the lemon, add mustard and mix very well until the components are completely dissolved.
4. Line the bottom of the jar with horseradish leaves, add mustard seeds and peppercorns, put cucumbers very tightly on top and pour cold brine.
5. Cover the container with a lid and refrigerate for one day. After that, the cucumbers will become suitable for use in food.
6. If there is a desire to keep this blank until the cold weather, jars of vegetables will need to be sterilized and rolled up under metal lids.

A detailed recipe for crispy salted instant cucumbers in a saucepan at home

Very quickly and without any effort, you can make crispy salted cucumbers at home in the most ordinary saucepan. According to the information below the recipe, for this you only need to prepare all the components, and then pour them with brine. In a day, the dish will be ready and will be a nice addition to meat, fish, boiled or fried potatoes.

Necessary ingredients for a quick recipe in a pan of crispy lightly salted cucumbers

• cucumbers - 2.5 kg
• salt - 4 tbsp
• peppercorns - 10 pcs
• allspice - 6 pcs
• garlic - 1 head
• dill - 6 umbrellas
• horseradish - 2 sheets
• water - 2 l

Step-by-step instructions on how to make salted crispy cucumbers in a saucepan at home

1. Soak washed cucumbers with cut edges for 2 hours in ice water, then remove and dry.
2. Rinse the greens, chop coarsely and put most of them on the bottom of an enamel pan.
3. Release the garlic from the husk, divide into cloves, cut each into 2-3 parts and send to the pan to the greens.
4. Arrange the cucumbers on top and cover with the remaining herbs.
5. Heat water over high heat, dissolve salt in it, boil for 5 minutes and cool to room temperature. Pour cucumbers with brine, cover with a wide flat plate, press down with a load and leave for one day. After this time, the vegetables will be well soaked and become suitable for use in food.

The original recipe for salted crispy instant cucumbers with boiling water and rye bread

According to the original recipe, cucumbers are guaranteed to retain their crunchiness if you use a horseradish leaf during cooking and pour boiling brine over vegetables. And the speed of impregnation with spices will provide rye bread, which will need to be put in a container where juicy fruits are located.

Essential Ingredients for Lightly Salted Instant Pot Crispy Cucumbers

• cucumbers - 1 kg
• water - 1 l
• sugar - 2 tbsp
• salt - 3 tbsp
• dill - 6 sprigs
• rye bread - 2 slices
• ground coriander - 1/3 tsp
• black peppercorns - 6 pcs
• horseradish leaves - 2 pcs

Step-by-step instructions on how to quickly pickle cucumbers in boiling water with rye bread

1. Put pre-washed horseradish sheets and spices into a deep saucepan or sudok.
2. Cut off the edges from clean cucumbers and put in a dense layer in a container with spices and herbs.
3. Place sprigs of dill and slices of rye bread neatly wrapped in gauze on top.
4. Bring water to a boil over high heat, add sugar and salt, boil until completely dissolved and pour cucumbers with boiling liquid.
5. Place a load on top and leave for one day at room temperature.
6. Then take out the bread, and send the blank for 2-3 hours in the refrigerator, then serve.

Salted crispy cucumbers for the winter in jars - a recipe with a photo

Crispy lightly salted cucumbers rolled up in jars according to this recipe with a photo will really appeal to those who love spicy canned vegetables. Horseradish root and hot pepper give the dish a special piquant taste, and a combination of three types of leaves provides a bright, memorable flavor to the appetizer.

The necessary ingredients for harvesting crispy salted cucumbers for the winter

• cucumbers - 1 kg
• cherry leaves - 2 pcs
• currant leaves - 4 pcs
• horseradish leaf - 1 pc.
• dill umbrellas - 4 pcs
• horseradish root - 10 g
• red hot pepper - ½ pod
• garlic - 8 cloves
• salt - 50 g

Step-by-step instructions on how to pickle delicious crispy cucumbers in a jar for the winter

1. Wash the cucumbers, cut off the tips and soak for 4-5 hours in cold water.
2. Peel the horseradish root and cut into cubes. Cut off the stalk of bitter pepper, remove the seeds, and chop the flesh into thin rings or half rings.
3. Wash and dry all the greens well, cut the garlic cloves into halves.
4. Put 1/3 of the greens and spices on the bottom of the enameled pan, make a layer of cucumbers, then put the spices and cucumbers again, and cover with the remaining leaves on top.
5. For brine, bring water to a boil, dissolve salt in it and boil for 10 minutes.
6. Pour vegetables with fiery brine, cover with a plate, place a load on top and remove a dark, dry place for souring. Usually one and a half days is enough for this.
7. After the time has elapsed, remove the oppression, and move the vegetables and herbs into pre-prepared sterilized jars.
8. Pour the brine into a saucepan, bring to a boil, remove the resulting foam and boil over low heat for 3-5 minutes.
9. Pour jars with brine, quickly roll up, turn over, and, wrapped in a blanket, cool completely. Before the onset of winter, send conservation to the basement or cellar.

The best recipe for salted crispy cucumbers without vinegar for the winter

Even without adding vinegar, you can cook crispy lightly salted cucumbers for the winter. Reliable preservation of preservation will be ensured by sugar-salt filling, subjected to double boiling. Vegetables cooked according to this recipe will be tender in taste and will not lose their natural juiciness until the harsh, winter cold.

The necessary ingredients for pickling cucumbers for the winter without adding vinegar

• cucumbers - 1.8 kg
• sugar - 2 tbsp
• salt - 2 tbsp
• garlic - 8 cloves
• dill - 1 bunch
• celery leaves - 4 pcs
• currant leaves - 2 pcs
• bay leaf - 2 pcs
• water - 1.5 l

Step-by-step instructions on how to make delicious salted cucumbers without vinegar

1. Wash cucumbers well from dirt and soak in cool water for 3-4 hours. This procedure will help preserve the natural crunchiness of vegetables and give them extra juiciness.
2. Peel the garlic and cut the slices in half.
3. Rinse the dill, blot with a napkin and cut into sprigs.
4. For the brine, pour clean water into a saucepan and bring to a boil over medium heat. Pour salt, sugar into the boiling liquid and stir until they are completely dissolved.
5. Put celery, currant and laurel leaves in a clean sterilized jar, add dill sprigs and slices of garlic. Place cucumbers tightly on top, pour boiling brine over and leave to soak overnight.
6. In the morning, pour the brine into a saucepan, boil it again over high heat, pour it back into the jar and quickly roll it under a tin lid. Turn upside down, wrap with a blanket and leave for a day so that the preservation is completely cool. Then clean in the cellar or pantry for winter storage.