Lightly salted cucumbers: three quick recipes and cooking tricks

A long time ago, our grandfathers, great-grandfathers, grandmothers, and great-grandmothers saved the harvest by canning or pickling it.
Lightly salted cucumbers have been around since then. It seems to me that you are also familiar with the situation when there is a lot of harvest and you don’t know what to do with it. As always, methods of pickling, canning, or simply freezing come to our aid. Instant lightly salted crispy cucumbers have always been, are and will be. They have always been part of Slavic cuisine. But sometimes they are salted for too long, for example three or four days. Well, we really want to try them as soon as possible. Or have potatoes and lightly salted cucumbers for dinner with your family. So what to do? I'll give you a few recipes. One of them is also on our website - Pickling cucumbers without sterilization.

Recipe 1. Lightly salted crispy cucumbers, quick recipe

• Cucumbers - kilogram,
• garlic - one head,
• dill - 1 bunch,
• currant leaves - 9-15 leaves,
• peppercorns (black).

• 2st. spoons of salt,
• Mineral water - 1 l.

Preparation:
Pre-cut the cucumbers on one side and the other. Place 3-5 currant leaves, a third of dill, 2-3 cloves of garlic and a few black peppercorns at the bottom of the container. Then put half of the cucumbers into the pan. Cover them with 3-5 currant leaves, 2-3 cloves of garlic, a few black peppercorns and half of the remaining dill. Add the remaining cucumbers, also covering them with 2-3 cloves of garlic, 3-5 currant leaves, a few black peppercorns and the remaining dill. Mix mineral water with salt. Mix well and pour into the pan with cucumbers. Mineral water promotes quick pickling of cucumbers. Cover with a small plate so that not a single cucumber floats to the surface. And tomorrow everything will be ready.

Recipe 2. Five-minute recipe (Spicy)

• Cucumbers - 1 kilogram,
• garlic - 2 cloves,
• salt - one tbsp. l. (with a slide),
• black pepper,
• red pepper,
• dill - 3 sprigs.

Preparation:
Wash the cucumbers first with a brush, since the peel absorbs too many toxins and dirt. Trim on one and the other side. Cut into four pieces. We put it in a bag, this way the cucumbers pickle faster. Then chop the garlic into small pieces and chop the dill. Put it in a bag. Add red and black pepper to taste, it all depends on how spicy you like it. We put 1 tbsp. l. (heaped) salt.
We tie the package. The main thing is that the bag is loose so that the cucumbers can be shaken. Shake and leave for ten minutes.

Recipe 3. Recipe for lightly salted cucumbers with bay leaves

• Cucumbers-0.5 kg,
• dill,
• garlic - 3-4 cloves,
• bay leaves - 2-3 pcs.,
• salt - 2 tsp,
• sugar-2 tsp,
• hot water - 1 cup.

Preparation:
Cut the cucumbers into four parts and place them in a container. Finely chop the dill and place it in a container with cucumbers. Place bay leaves in a cup of hot water (for one minute). Chop the garlic and add it along with the bay leaf to the container with the cucumbers. Salt, sugar. Mix and place in a bag (without holes). Tie and leave for an hour, shaking the bag every 20 minutes.

Recipe 4. Recipe for crispy lightly salted cucumbers

• Cucumbers - 2 kg,
• dill,
• garlic - 1 head,
• 2 tbsp. salt (without a slide).

Preparation:
Soak the cucumbers in water for 1-2 hours (preferably cold). Coarsely chop the dill and garlic and pour into a container with the cucumbers. Add salt, cover the container with a lid and mix well. Leave it on the table for a day.

Recipe 5. Instant lightly salted cucumbers

• Cucumbers - 2 kg,
• 1 head of garlic,
• horseradish leaves - 5-6 pcs.,
• cherry leaves - 5-6 pcs.,
• dill,
• salt - 2-3 tbsp. l.,
• mineral water (highly carbonated) - 1.5 l,
• black peppercorns.

Preparation:
Cut the leaves of horseradish, cherries and dill. Divide into three equal parts. Add the third part to the bottom of a three-liter jar. Add 6-7 cloves of garlic. Place half of the cucumbers vertically into the jar. Add 2-3 tbsp. l salt and fill with mineral water. Cover the top with some horseradish leaves, cherries and dill. Place the remaining cucumbers and cover with the remaining herbs. Add 1 tbsp. l salt. Fill with mineral water. Cover with a lid. Place for a day in a dark and cool place, but not in the refrigerator.

Recipe 6. Lightly salted crispy cucumbers

• Cucumbers - 2 kg,
• horseradish root - 4 pcs. medium size,
• garlic - 7 cloves,
• currant leaves - 15 pcs,
• dill - 3 sprigs.

• Water (for a three-liter bottle) - 1.5 l,
• salt-2 tbsp. l. with a slide.

Boil water and add 2 tbsp. l. salt and stir well.

Place currant leaves, dill and half of finely chopped horseradish into a pre-prepared jar. Add 3-4 cloves of garlic. Pack the cucumbers tightly into the jar, add the remaining garlic and horseradish root. Pour the marinade into a jar and cover with a nylon lid. After 24 hours at room temperature everything will be ready.

Recipe 7. Lightly salted cucumbers for the winter

• Cucumbers - 1.5 kg,
• cherry leaves - 3-4 pcs.,
• currant leaves - 4-5 pcs.,
• horseradish - 2 roots,
• garlic - 2-3 heads,
• dill - 3-4 umbrellas,
• celery - 2 sprigs,
• black peppercorns - 6-7 pcs.

Soak the cucumbers in cold water for several hours. After soaking, cut the cucumbers on both sides. Peel the horseradish and garlic. Place half the cherry leaves, currant leaves, half the celery, half the dill, garlic and horseradish and 6-7 black peppercorns on the bottom of the jar. Place half of the cucumbers in the jar. Add all the remaining greens on top of the cucumbers. Place the remaining cucumbers in the jar. Fill with brine. Cover with a lid. Cucumbers are pickled for two days.

Recipe 8. Instant lightly salted crispy cucumbers

• Cucumbers - 1 kg,
• currant leaves,
• dill (fresh or old umbrella),
• garlic - 2-3 cloves,
• cherry leaves,
• horseradish leaves.

Boil water, dissolve salt in it and cool, or take cold boiled water and immediately dissolve.
Preparation:
Wash the greens thoroughly. Leave the cucumbers in cold water for a couple of hours. to make them crispier. Place half of the greens on the bottom of the pan; you can even take the leaves with twigs. Chop the garlic there too. We place the cucumbers, pre-cut on both sides (so that they can quickly become lightly salted; besides, it is believed that the tips contain the most nitrates). To pickle, cucumbers must be placed vertically, this way they will become lightly salted better and faster. It is better to take cucumbers of the same size, so they will be salted at the same time. Pour brine over the cucumbers; it is better to strain the brine, as sometimes there are small pebbles in the salt. If there is not enough liquid, just dilute more. Cover the tops of the cucumbers with the remaining herbs. We tear the cucumbers on top with a clean towel and leave them on the table until the evening. In the evening, cover with a lid and put in the refrigerator. And remember, the smaller the cucumbers, the faster they pickle. For example, if you take cucumbers measuring 10 cm, they will be ready within 24 hours. If you like very lightly salted cucumbers, this will be perfect for you. If you want the cucumbers to be more salted, it may be better if they sit a little longer. As you eat lightly salted cucumbers, you can add fresh ones to this brine; you won’t be able to use the brine endlessly, but you can for up to two weeks. Then you will need to make a fresh one. Cucumbers should be stored in the refrigerator and not overcooked, otherwise they will turn from lightly salted to highly salted.

Recipe 9. Instant lightly salted crispy cucumbers

Ingredients (recipe for a three-liter jar):

• Cucumbers - 2 kg,
• cherry leaves (can be currants) - 5-6 pcs.,
• bay leaves - 3-4 pcs.,
• garlic (preferably young) - 1 head,
• black peppercorns - 6-7 pcs.,
• black hot pepper - 2 pcs.,
• horseradish leaves - 2 pcs.,
• salt - 2 tbsp. l. (with a slide),
• mineral water (highly carbonated) - 1.5 l.

For 1.5 liters of mineral water put 2 tbsp. l. salt, always with a slide. Stir well.

First, let's prepare the cucumbers, trim them on both sides and CUT (do not cut) in the middle. We put either cherry leaves or currant leaves on the bottom of the jar. We put 3-4 bay leaves. Coarsely chop the garlic and add to the jar. Add black hot pepper; for those people who have stomach problems or small children, this is not recommended. Add 6-7 black peppercorns. We also put one leaf of horseradish on the bottom (the second one will be on top), coarsely chopped dill. Place the cucumbers tightly. Place a horseradish leaf and dill on top. Fill with mineral water and salt. Cover with gauze and leave at room temperature for a day. After this, they can be eaten, but it is advisable to cover them with a nylon lid and put them in the refrigerator.

Now we will tell you how to prepare lightly salted cucumbers very quickly and without much kitchen hassle.

How to quickly cook lightly salted cucumbers in 2 hours

To prepare you will need:

• cucumbers – 1 kg;
• dill – 1 bunch;
• garlic – 2 cloves;
• salt – 1 tablespoon without top;
• sugar – 1 tiny pinch.

Cut clean cucumbers lengthwise into 4 parts, and then each part into 2 halves across. Finely chop the dill. Press the garlic through a press. Mix salt and sugar. Take a strong plastic bag and place all the prepared ingredients in it. Tie the bag with a strong thread or fasten its top with a special culinary staple. Shake the bag in your hands to mix the inside contents. Place the bag in the refrigerator. Shake the bag every half hour so that the released juice is evenly distributed throughout the cucumbers. After 2 hours, during this time you will probably boil the potatoes and fry the cutlets, call your family for lunch. Place the cucumbers in a deep bowl and be sure to pour the aromatic juice from the bag onto them. Instead of a bag, you can take a food container with a tight lid.

How to quickly cook lightly salted cucumbers in 8 hours

For these cucumbers you will need exactly the same products as in the first recipe. In addition, you will also need water - 1 liter.

• Wash small, identical cucumbers well and cut off their ends on both sides.
• Place the cucumbers in a jar, interspersing them with slices of garlic and chopped dill.
• Bring the water to a boil and add salt and sugar. Wait until the salt and sugar are completely dissolved.
• Pour hot brine over the cucumbers in a jar and leave it on the kitchen counter until the morning.
• In the morning, place the jar in the refrigerator, but do not forget to take a sample from the crispy lightly salted cucumbers.

How to quickly prepare lightly salted cucumbers in 3 days

You can prepare these lightly salted cucumbers in advance if you do not need to serve them very quickly.

• Place 2 kg of fresh cucumbers in a three-liter jar. Before doing this, you can cut off their ends.
• Season the cucumbers with garlic (2-3 cloves) and a dill umbrella (a couple of pieces).
• Dissolve 2 tablespoons of coarse rock salt and a coffee spoon of granulated sugar in two liters of cold water.
• Pour the resulting brine over the cucumbers and leave them warm for 12 hours.
• When the brine becomes a little cloudy, transfer the jar to the cold.
• After three days, serve the cucumbers.

The three recipes described differ from each other only in cooking time. You can, by choosing the appropriate method, make lightly salted cucumbers with different tastes. Add to them any spicy leaves (cherry, currant, horseradish - 1-2 pieces each), spices (peppercorns, cumin, allspice - 5-10 pieces each). Tarragon also goes well with cucumbers - add one small sprig of tarragon to 1 kg of vegetables.

The use of cucumbers as food is mentioned back in biblical times, when they were considered Egyptian, although they first appeared in India.

Today, the world's population enthusiastically prepares lightly salted instant cucumbers, loving their delicate salty-sweet taste and spicy aroma.

We will also learn how to accelerate the pickling of cucumbers, which are served to the table just a few hours after salting.

To successfully prepare lightly salted cucumbers, we adhere to a number of recommendations from experienced housewives:

• Salt the cucumbers with coarse salt: it preserves the elasticity of the fruit.
• We choose small or medium-sized fruits for pickles: yellow, soft and stale fruits are discarded.

Ideally, we pick cucumbers in the morning, soak them after trimming the ends for a couple of hours and immediately add salt.

• Select seasonings for pickling from the following list:
  • Currant leaf (disinfects, gives fresh taste)
  • Horseradish leaf and root (prevents mold, maintains elasticity and enriches flavor)
  • Dill (enriches taste)
  • Garlic (disinfects, makes cucumbers spicy)
  • Black pepper powder (for spicy taste)

We add other seasonings according to our own taste, the main thing is that they do not interrupt the cucumber smell.

Quick lightly salted cucumbers with garlic and dill

What do they want from lightly salted cucumbers? So that they are ready as soon as possible. To do this, there are several quick salting recipes, thanks to which you can enjoy freshly salted cucumbers on the same day!

What is needed to pickle a three-liter jar of cucumbers:

• Cucumbers - as much as fits in the jar;
• 5 cloves of garlic;
• Several sprigs of dill with umbrellas (if they are not there, dill greens and dry achenes will do);
• 3 tablespoons of coarse salt with a small slide;
• Boiling water.

How to quickly salt cucumbers

Before salting the cucumbers, let’s decide that in this recipe you cannot replace dill with parsley if you want them to remain crunchy and hard. We prepare delicious lightly salted cucumbers that can be eaten the same day, according to the following recipe:

• We wash the fruits and cut off the ends.
• Place dill branches, chopped garlic cloves and cucumbers in a clean jar, and a couple of dill branches on top.
• Add salt, add boiling water and seal with a tight plastic lid. Holding it by the neck, turn the jar back and forth to dissolve the salt.

After cooling, put the lightly salted cucumbers in the refrigerator. We conduct a tasting the same evening. Thanks to a quick recipe for lightly salted cucumbers, you can pickle them at any time of the year.

Lightly salted cucumbers in an hour

Ingredients for quick pickling of cucumbers:

• Cucumbers - 2 kg;
• Black pepper - 10 peas;
• Allspice – 5 peas;
• Sugar – 1 teaspoon;
• Coarse salt;
• Dill branches;
• Lemon - a couple of pieces.

How to quickly salt lightly salted cucumbers according to the recipe

It turns out that there is a salting method in which you can enjoy crisp, lightly salted cucumbers in just a couple of hours!

To please your family with these cucumbers, soak them for an hour in cold water and salt them as follows:

• Crush sugar, peppers and salt (2 tbsp). Add lemon zest, removing it from the lemons.
• Squeeze lemon juice and chop dill branches.
• Cut off the ends of the cucumber and gently hit them with something heavy so that they crack but do not break. Cut them into thin circles.
• Place the cucumbers in a wide bowl, sprinkle with the pepper mixture, pour over the juice and stir. Add a spoonful of salt, add the herbs, mix again and wait an hour, during which we carry out a few more stirs.

We blot the finished cucumbers with paper towels and serve with tender mashed potatoes or young boiled potatoes.

Instant lightly salted cucumbers with apples

To pickle cucumbers you will need the following components:

• Cucumbers - 1 kg;
• Green apples - a couple of pieces;
• Black peppercorns – 10 pcs.;
• Cherry leaf – 3 pcs.;
• Dill and parsley - a bunch each;
• Blackcurrant leaf – 9 pcs.;
• 0.5 heads of garlic;
• Salt.

How to pickle cucumbers with apples

It turns out that lightly salted cucumbers go well with sour apples, which have a refreshing taste and help them pickle faster.

To try a new taste of your favorite cucumbers, salt them according to this recipe:

• We wash the fruits and herbs and cut off the ends of the cucumbers.
• Cut the apples into quarters, leaving the centers.
• Peel the garlic cloves.
• Mix the fruits and herbs into a jar, add black peppercorns.
• Boil water with salt at the rate of 2 tbsp. for 1 liter, and pour the fruits into the jar.

We close the jar with a plastic lid, leave it in the room for 10 hours and taste it. Store leftover pickles in the refrigerator.

As you can see, quick-cooking lightly salted cucumbers can be eaten on the same day. Try all the recipes to diversify your diet with a new amazingly tasty cucumber dish and show what a skillful housewife you are!

Lightly salted cucumbers have always been the best snack. Remember the movies. In all of them they either snack or snort cucumbers. And if you can still hear them crunching, then you can start drooling.

But besides being used as a snack, they are good at the table with potatoes, especially young ones, as well as in salads, such as. And the smell of herbs and spices emanating from them is simply dizzying. It’s hard to even imagine that we once didn’t have cucumbers.

Of course it was a very long time ago. Thanks to India, where, according to assumptions, cucumbers grew wild at the foot of the Himalayas. Or rather, they not only grew, but are still growing. Moreover, some breeds of cucumbers are not edible because of their bitterness. We probably come across their relatives sometimes.

Now we are glad that many of their varieties and varieties are now growing here. And no matter what varieties you have, you can still cook them lightly salted, which we will consider in this article.

How to make lightly salted cucumbers at home

There are a lot of interesting recipes for lightly salted cucumbers. In this article I have given just a few of them. I will try in the near future, if possible, to write another article specifically about lightly salted cucumbers.

Menu:

1. Lightly salted cucumbers in a bag with garlic and bay leaf

Ingredients:

• Fresh cucumbers - 1.2 kg.
• Dill - 1 bunch
• Garlic – 3 – 4 cloves
• Coriander seeds - 1 tsp.
• Bay leaf - 1 pc.
• Salt (preferably coarse) - 1 tbsp.
• Sugar - 0.5 tsp.
• The tip of a hot red pepper

Preparation:

1. The cucumbers that we will pickle must be fresh, not limp. Wash the cucumbers and cut off their ends on both sides.

2. If we pickle cucumbers in this form, they will be ready in about 12 hours. If we want to start trying them earlier, we can cut them into smaller pieces.

3. Let's cut them in half. Transfer the cucumbers into a plastic bag.

4. Chop the dill sprigs not very finely; the dill stems can be chopped smaller. We send chopped dill to the cucumbers.

5. Prepare spices. Add half a teaspoon of sugar to the salt. Let's crush the coriander a little in a mortar, not pound it into dust, but crush it and also add it to the salt. Grind the bay leaf in your hands and add it to the spices.

6. Cut the garlic into large slices and put it in a bag with the cucumbers. Cut a small piece of hot pepper into several small slices and add to the bag with the cucumbers. Add hot pepper as desired. Especially if it is very hot.

7. Lastly, pour salt and spices into the bag with cucumbers.

8. Close the bag, if there is a lock, or tie it. Shake everything well so that all the ingredients are mixed.

9. Leave the bag of cucumbers on the table for 30 minutes. And after 30 minutes, place the bag in the refrigerator.

10. The bag should be in the refrigerator for 3-4 hours. After three hours you can take a sample. Place a few cucumbers on a plate and cut them. There are no white stripes inside, which means that the cucumbers are well salted.

The cucumbers turned out crispy, very aromatic, lightly salted. These cucumbers can be prepared very quickly for any table.

If you know you'll have guests over for lunch, you can quickly prepare the cucumbers in a bag in the morning and put them in the refrigerator. By lunchtime they will be lightly salted and ready to eat.

But if you leave the cucumbers in the bag overnight, then in the morning they will already be salted. Although also very tasty.

Our lightly salted cucumbers in a bag are ready and tested. Delicious, aromatic. Well, try yours.

Bon appetit!

1. Lightly salted cucumbers with garlic and instant herbs

Ingredients:

For a 3 liter jar:

• Cucumbers - about 1.5 kg.
• Horseradish leaf
• Currant leaves - 2-3 pcs.
• Cherry leaves - 2-3 pcs.
• Hot pepper to taste
• Garlic - 4-5 cloves

For filling:

• For 1 liter of water - 1 tablespoon with a heap of salt

Preparation:

1. Wash the cucumbers and cut off the ends on both sides. Taste the cucumbers, especially if you bought them, you know if they are bitter. Because if you pickle bitter ones, then lightly salted ones will be bitter.

2. Place the cucumbers in a saucepan or in a 3-liter glass jar. Take a saucepan made of stainless steel or enameled. On average, about 1.5 kg fits in a 3-liter jar. cucumbers Well, check for yourself how much will fit in your pan and take the amount of ingredients accordingly.

3. In a saucepan with the cucumbers, cut the garlic into large slices, and add cherry and currant leaves there.

4. We cut off only the stalks from the horseradish and send it to the cucumbers, because all the power lies in them. Since we are making cucumbers for short-term storage, horseradish can be omitted if desired.

5. And of course, we put in dill and petioles, and umbrellas, and greens, in general, we don’t throw away anything from the dill. Cut it all up so that it fits in the pan.

6. You can pickle hot or cold. Using the hot method, the cucumbers will be ready faster. This is how we usually salt it.

7. Make the fill. For every liter of water you need to add a heaped tablespoon of salt. Add salt and bring water to a boil.

8. Pour in the brine. The brine should cover the cucumbers and spices completely. If a liter of water is not enough for you, prepare more brine.

9. That's it. Pour in brine, close the lid, leave the pan at room temperature and wait 6-8 hours for them to salt. Then we put the pan in the refrigerator so that the cucumbers cool down and can be served.

Such cucumbers, if left for a long time, will become salty, not lightly salted. But we don’t keep them for long. Everything gets eaten quickly.

10. Take cucumbers out of the refrigerator

11. Place on a plate.

12. Cut them, see how evenly they are salted and try them.

Our instant lightly salted cucumbers are ready. Boil the potatoes and crunch them to your health.

Bon appetit!

1. Recipe for crispy lightly salted cucumbers

Ingredients:

• Fresh cucumbers (not very large) - 1 kg.
• Sparkling mineral water – 1 liter
• Garlic - 1 head
• Dill - 1 bunch
• Salt - 30-40 g.
• Horseradish leaf and root - optional
• Currant leaf - 10 pcs.

Preparation:

1. Pour half a liter of mineral water into a separate bowl, pour salt into it and stir until the salt dissolves as much as possible. For now we set it aside.

2. All greens used should be washed well; it is not necessary to dry them.

3. Coarsely chop half a bunch of dill into the bottom of the pan, tear half the currant leaves with your hands and also tear half the horseradish leaves.

4. Cut half of the cooked garlic into large circles and add horseradish root here.

5. We cut off the ends of well-washed cucumbers on both sides and place them in a pan on a lining of our spices.

If you have cucumbers from the garden, you can pickle them immediately, after washing them, of course. Well, if your cucumbers have already become a little limp, you need to wash them and put them in cold water for half an hour so that later they become crispy.

6. Place the cucumbers as close to each other as possible. Slice and place all the remaining spices on top. First, chop the remaining garlic, then trim the horseradish root. Tear currant leaves and horseradish leaves. Chop the garlic on top.

You can add more ingredients you like, such as garlic. But there is no great need for this. The optimal amount of ingredients is indicated here.

7. Now fill everything with mineral water. First, the one that was mixed with salt. Then add another half liter of mineral water.

8. Water should completely cover the surface of the cucumbers.

9. Shake the saucepan a little from side to side so that the water penetrates everywhere, cover it with an inverted plate and place a weight on top. We put out a carafe of water.

10. After 12 hours, the cucumbers will be ready. Then we put them in the refrigerator for a couple of hours, the weight can now be removed so that they cool. They taste much better cold.

Crispy lightly salted cucumbers are ready.

What beauty and aroma.

Bon appetit!