Recipe for a marinade for cucumbers: how to prepare it without any water at all, and why you shouldn’t rush to open jars of carrot tops. Lightly salted cucumbers in two ways. Choose Cold: Natural Fermentation and Probiotics

Lightly salted cucumbers are one of the main dishes on our table in the summer.

Classic, quick, spicy, with apples, mustard, chili and even ginger - choose recipes to suit your taste!

How to pickle cucumbers: 7 main rules

1. Choose small cucumbers of the same size with thin skin and pimples - these are the ones that are most suitable for pickling.

2. If the cucumbers have wilted a little, soak them in cold water (with the addition of ice) for about 2 hours.

3. To make cucumbers cook faster, be sure to cut off the ends or make slits.

4. To make the cucumbers crispy, do not compact them too tightly.

5. For more uniform salting, it is better to place cucumbers vertically in a container.

6. It is better to take regular coarse stone salt. Iodized salt is not suitable as it can soften the skin.

7. Lightly salted cucumbers should be stored in the cold for 2-3 days.

Quick lightly salted cucumbers in a bag

This recipe will come in handy precisely when lightly salted cucumbers need to be prepared urgently.

Ingredients:
1 kg cucumbers
5–10 cloves of garlic
1 bunch of fresh dill
1 tbsp. level spoon of salt

How to cook quick lightly salted cucumbers in a bag:

1. Wash the cucumbers thoroughly and cut off the stems.

2. Place the cucumbers in a clean food bag.

3. Add garlic cloves cut lengthwise.

4. Place finely chopped dill and salt in a bag.

5. Tie the bag tightly and shake well so that the herbs, salt and garlic are distributed evenly.

6. Leave the cucumbers in the refrigerator for 30 minutes to 5 hours. The package needs to be shaken periodically.

Watch the exclusive recipe of the incomparable Lara Katsova!

Fragrant lightly salted cucumbers in hot brine

This method of pickling cucumbers will undoubtedly appeal to lovers of spicy but delicate appetizers.

Ingredients:
1.5 kg fresh cucumbers
10–12 cloves of garlic
4 horseradish leaves
7–10 currant leaves
1 small bunch of dill
2 liters of water
4 tbsp. level spoons of salt
1 tbsp. spoon of allspice (it is better to use a mixture of peppers)
2 teaspoons clove buds
4–5 bay leaves

How to cook fragrant lightly salted cucumbers in hot brine:

1. Wash the cucumbers and cut off the ends, cut the garlic cloves lengthwise, thoroughly wash the horseradish leaves, currants and dill.

2. Place half of the horseradish and currant leaves on the bottom of a clean pan.

3. Place the cucumbers, sprinkling them with chopped dill and garlic.

4. Pour water into a separate pan, add salt, pepper, cloves, bay leaf. Bring to a boil and remove from heat.

5. Pour brine over the cucumbers and cover with a lid.

6. When cool, put in the refrigerator.

7. After 24 hours, the fragrant lightly salted cucumbers are ready.

Lightly salted cucumbers with mustard and chili

Thrill-seekers will appreciate these lightly salted cucumbers. And don’t forget to take them with you to the outdoors for barbecue or grilled sausages!

Ingredients:
1 kg fresh cucumbers
8–10 cloves of garlic
1–2 peppers
1 small bunch of dill
1 teaspoon coriander seeds
1 teaspoon cumin
1 liter of water
1 tbsp. level spoon of salt
1 teaspoon mustard powder
2 teaspoons vinegar 9%

How to cook lightly salted cucumbers with mustard and chili:

1. Wash the cucumbers and cut off the ends, cut each clove of garlic lengthwise, cut the chili into rings.

2. Place the cucumbers in a clean saucepan or jar, topping them with dill, garlic, chili pepper, coriander and cumin.

3. Add salt to the water, boil, remove from heat and stir mustard powder and vinegar.

4. Pour the resulting brine over the cucumbers, cool and place in the refrigerator for 1–2 days, covered.

Lightly salted cucumbers with apples

Incomparable recipe! Apples make an excellent snack, and cucumbers are imbued with characteristic apple notes. Just what you need for a salad, as a snack, or just to crunch on a warm summer evening while chatting in a summerhouse.

Ingredients:
2 kg cucumbers
4 large sour green apples
4 horseradish leaves
6–8 currant leaves
1 bunch of dill
8–10 cloves of garlic
1 liter of water
2 tbsp. spoon of salt

How to cook lightly salted cucumbers with apples:

1. Cut off the ends of the cucumbers, cut the apples into quarters, removing the core.

2. Place the cucumbers and apples in a clean saucepan or jar, topping with horseradish and currant leaves, dill and garlic.

3. Add salt to water, boil and pour into cucumbers.

4. Cool and put in the refrigerator for 1 day.

Lightly salted cucumbers with ginger

Ingredients:
5–6 large cucumbers
2–3 cm of ginger root
1 teaspoon salt
3–4 teaspoons sugar
1 tbsp. spoon of vinegar 9% *

* It is better to add salt, sugar, and vinegar based on your taste. You can introduce seasonings into cucumbers gradually, tasting the brine.

How to cook lightly salted cucumbers with ginger:

1. Cut the cucumbers into circles or long strips using a vegetable peeler. You can also use curly knives for slicing. If you don't want to make a salad, cut the ends off the cucumbers or cut them in half lengthwise.

2. Grate the ginger root on a fine grater.

3. Combine cucumbers with ginger, add salt, sugar, vinegar and mix.

4. Transfer to a clean food bag and leave in the refrigerator for 1 to 10 hours.

Summer is the time when crispy lightly salted cucumbers occupy a special place on our tables, as they are valued for their taste and they retain that excellent aroma of fresh cucumbers. Of course, there are plenty of cooking recipes, and recently housewives have been sharing secrets for quick salting that do not affect the taste of this snack.

For many summer residents and gardeners, the time for fresh cucumbers to ripen comes in June. And then they begin to be consumed fresh, in salads, sliced, and, of course, they begin to be pickled. And despite the simplicity of their preparation, I would say that, by and large, this is a whole art. Some people like spicy cucumbers, while others, on the contrary, don’t really like a lot of spices.

Today we will look at recipes for lightly salted, crispy cucumbers at home. Hot and cold methods, cooked in a pan or in a bag. So let's get started!

In principle, everything is calculated very simply; according to the rules, we need to take one level tablespoon of coarse rock salt per liter of water. Although you need to take your own preferences into account. For example, if you like cucumbers not very salty, in this case 1/2 tablespoon will be enough.

And what else is very important! It should not be forgotten that those cucumbers that have not yet been eaten and are in brine, they continue to be salted. And as a result, every day, even if we take the standard calculation of salt per 1 liter of water, the cucumbers will salt out and become more and more salty. So there is no need to cook lightly salted cucumbers in large quantities, but it is better to prepare fresh, aromatic and tasty vegetables every day.

Recipe for quick cooking of lightly salted cucumbers in a saucepan

Ingredients:

• Cucumbers – 2 kg
• water - 1 liter
• vinegar - 0.5 teaspoon
• salt - 2 tbsp. l
• garlic and dill with umbrellas - to taste.

Cooking method:

First of all, wash the cucumbers in cold water. Then we cut off the tails on both sides and put them in water for about two hours. After which you can make cross-shaped cuts on each side so that the vegetable can be salted faster.

Now we prepare the brine and for this you need to mix water, salt and vinegar. We take enough water to cover all the cucumbers, the proportion is one liter, one tablespoon of salt. The cooking time will depend on the temperature of the brine; if you pour it hot, then the cucumbers will be ready after the fact, but if you use cold brine, then you will have to wait three days. So, in this case we choose the fast, first option.

Place a plate on top and put pressure on top. Leave for a day at room temperature. After which the lightly salted cucumbers will be ready. Eat for your health.

Quick recipe for lightly salted cucumbers with sugar in a bag

Ingredients:

• Cucumbers – 1 kg
• garlic - 1 head
• dill with umbrellas - 1 bunch
• salt - 1 tbsp. spoon
• sugar - 1 tsp.

Cooking method:

To make the cucumbers crispy, soak them in cold water for a couple of hours. Then finely chop the dill and garlic.

Then we take the cucumbers out of the water, cut off the ends and put them in a bag. Add salt and sugar and chopped garlic and dill.

Now take the bag and shake it so that all its contents are thoroughly mixed. Let out as much air as possible from the bag and tie it tightly. To be on the safe side, I used two bags as they are very thin.

After which we put them in the refrigerator for at least five hours. The only thing you need to do is take it out after two hours, shake it well and put it back until the required time is up. After which we take them out and devour them by both cheeks!

How to cook lightly salted cucumbers in hot brine

Ingredients:

• Cucumbers – 1 kg
• garlic - 5-7 cloves
• hot pepper - 0.5 pcs
• horseradish leaves - 5 pcs
• dill - 1 bunch
• sugar - 1 tbsp. l
• salt - 1 tbsp. l
• bay leaf - 1 pc.
• black peppercorns - 7-10 pcs.

Cooking method:

At the bottom of the pan we place washed horseradish and dill leaves, half of chopped garlic, for spiciness and aroma we add half of hot pepper and place cucumbers from which the tails have been cut off on both sides.

Add black peppercorns, bay leaves, chopped garlic and cover it all with dill and horseradish leaves.

Now we are preparing the brine and for this we need one liter of boiling water, in which we dilute one tablespoon of salt and sugar. Pour the resulting liquid over the cucumbers and leave them to salt for 10-12 hours at room temperature.

And then we serve them to the table.

Classic recipe for lightly salted cucumbers for a 2 liter jar

Ingredients:

• Cucumbers before filling the jar
• dill with umbrellas - 1 bunch
• garlic - 3 cloves
• coarse non-sea salt - 2 tbsp. spoons
• boiling water.

Cooking method:

The jar is not sterilized, just rinse it thoroughly and put chopped garlic and dill on the bottom.

And on top we put cucumbers thoroughly washed in water and you can put dill umbrellas on them. Add rock salt. Then fill the contents with boiling water and close with a nylon lid.

Then we take the jar by the lid and carefully twist it in different directions so that all the salt dissolves. Leave the jar until it cools completely, and only then put it in the refrigerator so that the cucumbers cool a little. This is a simple way to prepare lightly salted cucumbers.

Recipe for crispy lightly salted cucumbers in cold water

Ingredients:

• Cucumbers – 1 kg
• chili pepper - 2 pcs
• garlic - 1 head
• horseradish root - 3 pcs.
• horseradish leaves - 5 pcs
• dill - 1 bunch
• salt - 2 tbsp. spoon.

Cooking method:

Soak the cucumbers in cold water for two hours. Next, take them out and wipe them dry. Then we lay them out in layers: first a layer of spices, and on them a layer of cucumbers and in that order until the end, where we lay horseradish leaves on top of the cucumbers.

Now we make brine at the rate of 2 tablespoons per liter of water. Dissolve the salt in hot water, let it cool completely and pour the cucumbers with this brine.

Place a plate on top and press down with pressure. We put it in a cool place for two days, and then take it out and eat it.

Recipe for crispy lightly salted cucumbers for the winter (video)

Bon appetit!!!

One of the fastest ways to prepare lightly salted cucumbers is in the hot method. Mix everything for the brine in a saucepan, boil and pour in the cucumbers. It couldn't be simpler! Excellent results are guaranteed. The recipe is given for 1 liter of water, so you can easily calculate the amount of ingredients needed. A liter of water is a kilo of cucumbers. This proportion is easy to remember.

Spicy crispy, very aromatic lightly salted cucumbers with the addition of herbs, garlic and chili pepper. Thanks to the special salting method, this appetizer can be served on the table the same day. 8 hours in brine - and they are ready. So quickly the cucumbers are saturated with all the aromas of herbs and become moderately salty, maintaining their sweetish freshness, because we fill them with hot water with spices.

You will need:

• 1 kg. cucumbers
• 1 liter of water
• 5 cloves garlic
• dill - sprigs
• 3 pcs. bay leaves
• 1 pod hot pepper
• 2 tbsp. salt

Preparation:

We select medium-sized cucumbers (they will be salted faster) and rinse thoroughly.

We cut off the tails so that they can be salted as quickly as possible. Choose a container in which to marinate. You can take not only glass jars, but also any other container: even a plastic container. The main thing is that the cucumbers can stand upright there, this will also speed up the pickling process.

Place half a portion of dill, garlic, chili pepper pieces, and bay leaf on the bottom of the jar.

Then we put the cucumbers into jars.

And place the rest of the spices on top.

Stir salt in boiling water.

And fill the container with cucumbers with the resulting brine. Seal with a lid.

When the pickle has cooled to room temperature, transfer it to the refrigerator. And after eight hours, you can try!

1. It is important to choose fresh, firm cucumbers. A good indicator of the suitability of vegetables is sharp pimples. Small and neat ones are, of course, best suited.
2. Do not pack vegetables into containers so that they are pressed closely together. Otherwise they won't be as crispy. It’s better to leave a little space between them, where you can conveniently distribute the spices.
3. If you don't like it spicy, then you can skip the chili.
4. To add an original aroma, add celery to your bouquet of herbs.

Crispy and aromatic pickles are not only a delicious joy for the whole family, but also the pride of any housewife. This appetizer takes pride of place on the Russian table. It goes well with meat, vegetables and simply boiled potatoes and herbs. Winter preparations often “swell”, turn sour and spoil. And lovers of this delicacy have to suffer without their favorite delicacy. Then lightly salted cucumbers come to the rescue.

Just the mention of them makes your mouth water. Crispy, brown-green in color, in a clear brine... mmm... And, most importantly, they can be prepared in a short time. But to enjoy them fully, you will have to wait a couple of days. I lightly salt cucumbers all year round. In winter and spring, of course, I do this less often, since I have to buy cucumbers in the store, and this is not always cheap.

This recipe is the most “fast-acting”. These cucumbers are marinated for no more than a day. We will marinate them using carbonated mineral water, which will make them even crispier.

To prepare you will need:

1. 1 kilogram of even and comparable in size cucumbers;
2. 1 liter of chilled sparkling water;
3. currant leaves - about 10 pieces;
4. garlic - 1 medium head;
5. horseradish - you can use both the leaves and the root;
6. dill - 1 fresh bunch;
7. table salt - 40-50 grams.

Dissolve salt in half the amount of water (500 grams).

The specified amount of garlic, currant leaves, horseradish and dill should be divided in half. The first part will go to the bottom of the dish, and the second will cover the cucumbers.

Chop the dill into the bottom of the saucepan. I do this with my hands; some are more accustomed to using a knife. Place currant leaves, chopped horseradish root or leaves here and cut the garlic into rings.

Place washed cucumbers in a dense layer on a fragrant pillow. If the tops are bitter, it is better to remove them. If the cucumbers are from my own plot and I am sure there is no bitterness, then I usually do not remove the “butts”.

Grind the remaining ingredients on top in the same way.

Pour the cucumbers first with the solution of salt and mineral water that we prepared earlier, and then with the remaining 500 grams of soda.

The brine should be higher than the level of the cucumbers, otherwise unsoaked specimens will not be salted.

Place a round saucer on top and a press on it. This could be a jug or jar of water.

After a couple of hours, put the saucepan in the cold and the next morning you can enjoy juicy, crispy and cold cucumbers. The spicy brine provides a very appetizing aroma.

Crunch for your health!

Cold water recipe

This method of salting has long been loved by our housewives. Thanks to it, vegetables after cooking have a natural rich taste and crunch. After all, hot water cooks the cucumbers a little and they turn out softer.

In addition, cold brine is very easy to prepare and you do not have to work with boiling water, because this is completely unsafe. Therefore, I adopted this method and have been actively using it for several years now. I will share it with you too.

Ingredients:

1. 1 kilogram of medium-sized and evenly shaped cucumbers;
2. 4-5 cloves of garlic;
3. dill along with the stem - to taste;
4. 1 tablespoon coarse salt;
5. 2 teaspoons granulated sugar;
6. black pepper or allspice;
7. ice water - approximately 1 liter;
8. 1 tablespoon 10% vinegar - optional.

Adjust the amount of garlic and dill based on your taste preferences. If you like a more intense garlicky and spicy aroma, you can take more herbs and a whole head of garlic.

Chop half the herbs and garlic into a bowl, in our case an elongated drink jug. Send peppercorns there, literally 6-8 pieces. The garlic can be cut into rings or simply cut in half.

Wash the cucumbers and cut off the tops. If they are young and do not produce bitterness, you don’t have to do this at all. Place the cucumbers evenly and tightly in a bowl with dill and garlic.

Lay out the longer and larger ones first, and the smallest ones can be placed on top.

Cover the top with the remaining prepared spices.

In a liter of ice water, stir salt and granulated sugar, 1 tablespoon each. Stir until the grains dissolve. If you want, you can add a little vinegar to the brine. If you don't have one, then no problem. Without it it will be no less tasty.

Pour the resulting brine over the cucumbers.

The most exciting moment comes - the waiting. Under the lid, the dish with pickles should stand in the refrigerator for at least a day. Be patient, it's worth it!

Classic cucumber recipe for 2 and 3 liter jars

The classic recipe is the simplest and most delicious. It’s not difficult to prepare, and it doesn’t take long to wait for the pickling to be ready.

Ingredients:

1. fresh cucumbers - about 1 kilogram;
2. a bunch of fresh dill;
3. 4-5 bay leaves;
4. 3 cherry tree leaves;
5. garlic - 1 head;
6. 100 grams of iodized salt;
7. the water is cool.

The number of cucumbers shown is approximate. It all depends on their size. This determines how many pieces will fit into a 2 or 3 liter jar.

In a separate bowl, dilute the salt in about a liter of water. If when you fill the cucumbers with this brine, it is not enough, then simply add the required amount of liquid.

In a jar of the chosen denomination - 2 or 3 liters, you first need to make a “fragrant pillow” for cucumbers. First add the dill. You can put the whole bunch, or you can chop it. Place cherry leaves, bay leaves and peeled garlic here (each clove should be cut in half or into slices).

Place the cucumbers tightly on top.

You can put an umbrella of dill on top. Stir the salt solution prepared earlier again and pour it into the jar.

Cover with a lid and refrigerate for at least 2 days.

After a couple of days, the delicious and aromatic snack is ready to eat!

Lightly salted cucumbers in a bag

Now we will look at an unusual and very popular among housewives recipe for lightly pickled cucumbers. We will make them without brine, in a bag. It is very convenient and takes up less space in the kitchen. Be sure to try it.

1. fresh, smooth cucumbers - about 1 kilogram;
2. garlic - 1 head;
3. fine salt - 1 teaspoon;
4. dill - 1 fresh bunch;
5. a little cilantro;
6. dill umbrella - optional.

For any type of lightly salted food, you need to take medium and thin cucumbers. This way they will be more likely to be saturated with the marinade and will be ready faster. If you have large cucumbers, it is better to cut them in half or into quarters.

Wash the cucumbers and cut off the ends on both sides. If you took whole, small vegetables, then you need to pierce them with a fork in several places to ensure better access to the marinade. If the cucumbers are sliced, this is not necessary.

Chop the dill in small increments. You don’t have to chop the cilantro, but use it as a whole sprig. Place the prepared vegetables in a plastic bag. Place the stored herbs, chopped garlic cloves and salt on top.

Tie the bag so that there is not much air left inside. Place it in a second bag to prevent the juice from leaking. Shake everything gently but thoroughly so that all the ingredients for the marinade are well distributed among the cucumbers.

The dish will be ready in 2-4 hours. During this time, you need to periodically shake the bag several times. After a couple of hours, you will see that the cucumbers have released their juice, which means they are close to being ready.

This express method has won my trust. Cucumbers are indeed very tasty and rich. And the speed of readiness is a separate plus!

Cold Cooking Recipe

Ice brine, as we know, preserves vegetables' natural crunch and flavor. This is not its only advantage. In addition, cucumbers retain useful substances that disappear when exposed to boiling water.

I love making cucumbers in a cold marinade. I make them more often than in boiling water. But I also welcome the hot method. Now we will look at another recipe for lightly salted cucumbers using the cold method. Fast, tasty and convenient.

Ingredients:

1. 1 kilogram of equally smooth cucumbers;
2. 1 liter of ice water;
3. 1 tablespoon salt;
4. 2 teaspoons granulated sugar;
5. horseradish root;
6. cilantro sprigs;
7. umbrellas or feathers of dill;
8. 1 head of garlic;
9. currant, cherry or raspberry leaves;
10. allspice (several peas).

Rinse the cucumbers and greens well. You need to cut off the butts of cucumbers, especially if they are dry or bitter.

If the fruits are large and thick, then it is better to cut them. You can do this in half, quarter or even cut them into circles. You decide. The fact is that large cucumbers will take a long time to “reach” and the middle may turn out to be fresh.

Place chopped herbs, reserved leaves on the bottom of the saucepan and chop the horseradish. Cucumbers will lie on top in a dense layer. If the dishes are large and there are not many cucumbers, then it’s okay if they float freely in the liquid.

Sprinkle some herbs and peppercorns on top.

For those who like something spicy, you can add a couple of chili peppers to the saucepan with cucumbers.

Cut the garlic cloves in half and place on the cucumbers.

In a separate bowl, dissolve salt and sugar in a liter of water. Stir until as many grains as possible have dissolved. It is not easy to dissolve them completely, so you will have to try.

Pour the resulting solution over the cucumbers in the pan.

The very next day you will be able to enjoy your creation. Bon appetit!

A classic version of lightly salted cucumbers with hot brine

I use the hot method because the cucumbers are more flavorful and their cooking time is no more than 8 hours. You can marinate in the evening, and the next morning you can enjoy delicious cucumbers.

We will pickle “drunk” cucumbers in a spicy brine. It is safe to eat them, since the amount of the special ingredient is small and it partially evaporates in boiling water.

Ingredients:

1. 1 kilogram of cucumbers;
2. a teaspoon of honey;
3. 1 whole garlic;
4. 4 bay leaves;
5. 1 chili pepper;
6. 2 dill flowers;
7. 5 leaves of cherry bush and currant;
8. greens or horseradish root;
9. salt - about 2 tbsp. l.;
10. 30 grams of vodka;
11. 1 liter of water.

Soak the cucumbers in ice water for half an hour. Further contrast in boiling water will do the trick and after cooking they will become crispier and tasty.

Lightly salted cucumbers: recipe, how much salt per 1 liter of water and other important secrets of how to prepare such a snack, we will consider in this material. Today, lightly salted cucumbers can be bought at the market or in a store, but, of course, their taste is definitely not comparable to what you can prepare with your own hands.

Unfortunately, it is not always possible to make such cucumbers crispy and hard the first time, so it is important to prepare for the process in advance. In this material, even before describing step-by-step excellent recipes for preparing lightly salted cucumbers, we will consider the secrets of this process.

Secrets for preparing lightly salted cucumbers

No. 1 choose fruits

Not all cucumbers are ideal for pickling. First of all, these should be varieties where the fruits grow with thin skin. They contain sugar, which ultimately helps produce crispy fruits. The Nezhinsky variety or other varieties with similar characteristics are excellent for pickling.

Important! Fruits with smooth skin and white spines are absolutely not suitable for preparing lightly salted or pickled cucumbers. These are salad cucumbers, but small fruits with black dots and pimples are ideal.

A prerequisite is the use of young fruits. The fact is that they are almost never empty inside, and this is an important condition for future crunch and taste. Also, these cucumbers are sweeter. As for the size of the fruit, 7 cm cucumbers are ideal for pickling; 13 cm are already large fruits that are best used fresh or for preparing winter salads.

Check out this delicious recipe on how to cook it yourself. How else to cook.

Lightly salted cucumbers: a recipe for how much salt per 1 liter of water is 2 tablespoons, however, the amount of salt and spices will be discussed separately in this material. But when choosing cucumbers, you need to pay attention to one more factor - the fruits should not be bitter, for this you need to try them. The skin of the fruit should be firm to the touch, but not thick - this is the key to preserving the crunchy properties of the fruit after pickling.

Advice! To ensure that all cucumbers are well salted, you should, if possible, choose fruits of the same size per jar.

No. 2 soaking

Lightly salted or pickled cucumbers should be prepared immediately after they are collected from the garden. If you do not have such an opportunity or the fruits are generally bought at the market, then you will need to pre-soak them. To do this, take ice water and place the cucumbers in it for several hours, changing the water constantly. This way it will be possible to restore strength and elasticity to the fruits, the fruits will restore lost moisture.

No. 3 amount of salt

We came close to the question of lightly salted cucumbers: a recipe for how much salt per 1 liter of water. First of all, we note that fine salt is not suitable for pickling; it can cause cucumbers to become soft. It is best to use coarse rock salt.
As for quantity, 50 grams of salt per liter of water will be enough. This is for a traditional recipe and, if converted to tablespoons, then these are two large spoons without a slide. We prepare excellent food.

No. 4 spices

Of course, in order for lightly salted cucumbers to please not only with their crunch, but also with their taste, in addition to salt, you can add various spices to the marinade. For example, dill, horseradish leaves, cherries and currants are widely used. If you have oak leaves on hand, they are also perfect for rolling.

Interesting! Previously, in villages in Rus', cucumbers were salted exclusively in oak barrels.

As for spices and additional herbs, you can experiment with this at your own discretion. You can add parsley or mint, basil or tarragon to the pickling; bay leaves, cloves and black pepper, and other spices go well with the salting. In addition to additional taste and aroma, such additives will give cucumbers their vitamins and beneficial properties.

No. 5 styling

To make lightly salted or pickled cucumbers, you will need to place them correctly in a container. To do this, it is recommended to trim the fruits on both sides - this way the pickling process will go as quickly as possible. Next, place the cucumbers in layers in a jar or barrel. There is no need to compact the fruits tightly so as not to spoil the crispy effect.

To ensure that the fruits are salted evenly, they must be placed vertically in the jars. When the fruits are in the jar, you need to cover them with gauze on top so that air can flow to them and the fermentation process will be activated faster. When a saucepan is used for pickling, the cucumbers need to be covered with a plate and a weight placed on top of it.

No. 6 how to fill

There are two main ways to fill lightly salted cucumbers. They differ in brine temperature. The hot method implies that the fruits need to be filled with brine at 80 degrees Celsius, while the cold method involves pouring cold water over the fruits.

If cold brine is used, the fermentation process will begin later, only on the third day. When pouring hot, fermentation of cucumbers begins after ten hours. Which fill to choose is up to you, depending on how much free time you have. The method of filling does not affect the taste.

Important! Pay attention to using good water for filling - well, filtered or even mineral water without iodine. If you use bad-tasting tap water, it can negatively affect the taste.
cucumbers

Lightly salted cucumbers: recipe, how much salt per 1 liter of water considered, the last tip before we start making such cucumbers is to sprinkle the surface of the brine with dry mustard powder (can be replaced with planed horseradish root) so that mold does not remain on the surface.

Recipe No. 1

What do you need:
1. Cucumbers and garlic;
2. Horseradish leaves and root;
3. Red bitter pepper;
4. Dill, two level tablespoons of coarse salt;
5. A liter of water.

Lightly salted cucumbers: we already know how much salt we take per 1 liter of water - two large spoons. The cucumbers will need to be washed and soaked in cold water for several hours. After this, cut off the tails of each fruit. Peel the garlic and pepper and cut into thin slices.
Place the first layer of spices on the bottom of the pan, then the cucumbers, then the spices and cucumbers again. Next, prepare the brine - add two tablespoons of salt to a liter of water, mix well and pour over the cucumbers. Place horseradish leaves tightly on top and pour hot water over the cucumbers. In just two days the cucumbers will be ready.

Recipe No. 2

What you will need:
1. One kilogram of cucumbers;
2. One liter of brine;
3. 50 grams of coarse salt without added iodine;
4. Four cloves of garlic;
5. Two dill umbrellas, three peppercorns, several cherry, currant and oak leaves.

Rinse the cucumber in cold water and soak for several hours. Peel the garlic, rinse the green leaves. Dissolve salt in water and boil, let cool slightly. Now cut the cucumbers on both sides, place dill, garlic, leaves on the bottom of the jar, then place the cucumbers and pour brine over everything so that it completely covers the fruit. Leave to ferment for a day at room temperature, then transfer to the refrigerator.