Lightly salted cucumbers: a quick recipe. How to make crispy cucumbers? Instant crispy lightly salted cucumbers

Who doesn’t like to enjoy delicious crispy lightly salted cucumbers on a hot summer afternoon? When all family members have had enough of fresh vegetables, and the basement shelves are full of jars with preparations, successful housewives resort to a little trick - quickly pickling the green inhabitants of the melon beds. These cucumbers turn out juicy and aromatic, and their preparation takes no more than an hour.

The fastest recipes for lightly salted cucumbers

There are many ways to prepare lightly salted cucumbers. They are locked in jars wrapped in polyethylene, pour cold or hot water, add various spices and seasonings. There is even a known recipe for dry cooking cucumbers! But, as they say, there are no comrades according to taste and color, so all possible options are not similar to each other. Even the most fastidious cook will find a recipe to his liking.

Classic recipe

Prepare lightly salted cucumbers according to the standard recipe preferred by many lovers of homemade preparations. “Grandmother’s” methods, which have proven themselves over time, are simple, understandable and easy to implement. So, for the brine you will need two tablespoons of salt, one teaspoon of mustard and a liter of water. Boil everything for three minutes.

Place two pods of red pepper, three cloves of garlic, a couple of sprigs of parsley and dill on the bottom of the jar. Place washed, trimmed, and soaked cucumbers in cold water for 5 hours on top. Pour brine over everything and leave for a day. To prevent lightly salted vegetables from turning out salty, you should make each item strictly according to the recipe, follow the time schedule and do not violate the cooking technology.

Quick recipe for lightly salted cucumbers in a plastic bag in one hour

Wash fresh vegetables, cut into small slices, put in a deep bowl. Sprinkle with salt, add chopped garlic and dill. Mix the ingredients well, transfer to a plastic bag, squeeze out the air and seal. Smooth in 60 minutes the dish is ready for use.

Express recipe

You can make a lightly salted delicacy according to the proposed recipe in just 15 minutes. Cut the cucumbers into slices, sprinkle with salt, sugar, chopped dill and grated garlic. Mix the ingredients, place in a jar and shake well. After a quarter of an hour, you can treat yourself to some salt.

Interesting recipes for experienced housewives

The more complex and interesting the recipe, the tastier and more aromatic the lightly salted cucumbers. One small minus blurs the rosy picture - it is impossible to make large quantities of such vegetables at once. Otherwise, salt after a few days can turn into a regular pickle. But isn't another jar of amazing treat worth the time and effort?

Czech recipe. Wash two kilograms of cucumbers, trim them, place them in an enamel bowl in a vertical position. Put 200 grams of white bread there. Dissolve 4 tablespoons of coarse salt, 7-8 cloves of garlic, several blackcurrant leaves, 3-4 sprigs of finely chopped dill in boiling water. Lightly salted marinade is ready. Pour brine into a bowl with vegetables and a loaf of bread, press down with pressure and leave for a day.
Recipe for cucumbers “Polish style”. Place bay leaves, clove buds, a few cloves of garlic, cherry and currant leaves in a saucepan, cover with cold water and place on low heat. Salt and pepper to taste. Boil for 2-3 minutes, then strain and reserve 2 liters of water. Place one and a half kilograms of washed cucumbers in a jar and pour hot brine. After 24 hours, the lightly salted treat will be ready.
Quick lightly salted recipe with apples. Wash 800 grams of cucumbers, trimming the ends, and cut into slices, cut the apples into slices. Place 3 cloves of garlic, several sprigs of dill, currant, cherry leaves and horseradish leaves on the bottom of the pickling container. Then lay out cucumbers and apple slices in layers, alternating them with each other. Pour hot brine from three tablespoons of garlic and two liters of water. After the water has cooled, place the container in the refrigerator for one day.

You can prepare your favorite dish in different ways: choose the fastest or most optimal option, give preference to “overseas” spices, or strictly follow the instructions of classic recipes. The result will always be the same - sweet, juicy, tasty, crispy, aromatic, everyone’s favorite lightly salted cucumbers.

Useful tips and little tricks for preparing lightly salted cucumbers

No matter how simple such a simple task as preparing lightly salted cucumbers may seem, there are still subtleties and nuances. To avoid making mistakes and avoiding unfortunate mistakes, The following rules must be observed:

do not use aluminum cookware (the walls of the pan oxidize and release harmful substances);
Iodized salt is not suitable for pickling;
it is more advisable to choose vegetables of the same size, hard, without damage, with a thin, bright green skin with pimples (through them marinade penetrates better);
the tips of the cucumbers should be cut off (this measure allows you to speed up the pickling process and get rid of nitrates when the products are purchased in a store or market);
Do not pack cucumbers tightly into a jar - vegetables in tight spaces are rarely crispy; It’s even better if you can place them in a vertical position;
The crispiest cucumbers are those picked early in the morning, those that have not had time to touch the sun's rays (otherwise, you can soak the vegetables in cold water for 5-6 hours);
You need to prepare malosol for crispy cucumbers with the addition of horseradish leaves, but the latter adds bitterness to the dish;
Herbs and spices emit a greater aroma if they are not cut with a knife, but torn with your hands;
To avoid stopping the necessary processes, the container with pickled cucumbers should be stored in a cool place protected from sunlight.

Not everything always works out the first time. Remember: the first pancake is always lumpy. And if it suddenly turns out that lightly salted cucumbers turn out to be not so lightly salted, then in no case should you stop there. All comes with experience. Try again, cook according to new recipes, follow the instructions, observe the proportions, and they will definitely say about your cucumbers: “You will lick your fingers!”

Lightly salted cucumbers are not only an extremely tasty dish, but also healthy. A quick cooking method allows you to preserve many beneficial substances and microelements. This original Russian delicacy has a positive effect on hypertension, edema, and diseases of the musculoskeletal system. This unusual dish goes well with meat products and can serve as a side dish on fasting days or diet days. The opportunity to lose weight in a tasty and healthy way will not go unappreciated.

The long-awaited time to harvest the first harvest is coming. The radishes and greens are already ripe, and soon we will be enjoying the first cucumbers. And I don’t know a single person who doesn’t like lightly salted cucumbers. Especially the first ones, long-awaited, crispy and fragrant. It is also remarkable that they take very little time to prepare, and they are salted quite quickly. I hope that you will find your favorite recipe in this collection and share your impressions in the comments.

And if you want to pickle cucumbers for the winter, I recommend excellent and time-tested recipes for crispy canned cucumbers, which I found for myself on the website of my good friend and excellent hostess Margarita

Classic recipe for lightly salted cucumbers

Let's start with the classic and most common recipe, according to which our grandmothers used to pickle cucumbers. Cucumbers can be pickled both in a jar and in a saucepan.

Ingredients:

fresh cucumbers - 2 kg
water - 1.5 (up to 2) liters
currant leaves
horseradish leaves
cherry leaves
dill (umbrellas)
garlic - 4-5 cloves

2. Dilute salt and water in a separate bowl. For 1 liter of water we need 2 tbsp. l. salt, and for a 3-liter jar you will need about 1.5 liters of brine, although its amount depends on the size of the cucumbers - the smaller the cucumbers, the less brine you need.

3. Pour the resulting brine over the cucumbers in the jar, close the jar with a nylon lid and leave overnight at room temperature. In the morning you can put the jar in the refrigerator, and in the evening you can enjoy crispy lightly salted cucumbers.

Instant pickled cucumbers recipe in a saucepan

An excellent option for those who want to quickly pickle cucumbers. If you pickle the cucumbers in the evening, you can taste them the next morning.

In order for the cucumbers to pickle faster, you need to firstly cut off the ends of the cucumbers on both sides, and secondly, pour hot brine over the cucumbers

Ingredients:

fresh cucumbers - 1 kg
water - 1 liter
salt - 2 tbsp. l. for 1 liter of water
sugar - 1 tbsp. l.
horseradish leaves
dill (umbrellas)
garlic - 6-7 cloves
hot peppers
black peppercorns

Place greens on the bottom of the pan - horseradish and dill leaves. Chop a couple of hot pepper slices. Cut the garlic cloves in half and place some of them on the bottom of the pan.

2. Place fresh cucumbers on the greens (be sure to trim the ends). Cover the top of the cucumbers with dill and horseradish and add garlic again. Add black peppercorns if desired. By the way, I read in one recipe that black pepper makes cucumbers soft. However, I definitely add pepper and the cucumbers turn out crispy.

3. Dilute salt and sugar in hot boiled water, stir until they are completely dissolved.

4. Fill the cucumbers with the resulting brine and place a few bay leaves on top. Make sure that the brine covers all the cucumbers. Place the pan in a cool place. After the brine has cooled, it is advisable to transfer the pan to the refrigerator.

Lightly salted cucumbers quickly

If guests are on the doorstep and you don’t have enough snacks, it doesn’t matter. There is an excellent and quick recipe for lightly salted cucumbers in a very short time, so that you can make it before the guests arrive. There is no exact quantity in this recipe; we prepare the cucumbers “by eye”. We cook cucumbers without brine.

Ingredients:

fresh cucumbers
dill greens
garlic
dry chili pepper

Finely chop the dill and sprinkle it with a little salt so that it soaks in and becomes juicier.

2. Peel a few cloves of garlic.

3. Cut off the ends of the cucumbers on both sides.

4. Cut the cucumbers in half or, if you need a very quick snack, into 4 parts. Place the cucumbers in a salad bowl.

5. Sprinkle each layer of cucumbers randomly with salt, squeeze the garlic passed through a press on top and sprinkle with chopped dill. So we lay all the cucumbers in layers, sprinkling with salt and sprinkling with garlic and dill. If desired, you can add crushed dry hot chili pepper for spiciness.

6. Cover the salad bowl with a lid and shake all the contents thoroughly so that all the ingredients are well mixed. You can serve it immediately, or you can cover it with film and put it in the refrigerator.

Lightly salted cucumbers in a bag quick recipe in 5 minutes

Pickling cucumbers in a bag has recently become very popular because of its simplicity. You can do without a pan or jar, and the cucumbers are pickled immediately in a plastic bag and it only takes 5 minutes.

We will need:

fresh cucumbers - 1 kg
dill greens - 1 bunch
garlic - 1 head
salt - 1 tbsp. l.
sugar - 1 tsp.

To keep the cucumbers crispy, soak them in cold water for a couple of hours before pickling. To make cucumbers pickle faster, cut off the ends on both sides.

Finely chop the dill and chop the garlic cloves as you like.

2. Take the cucumbers out of the water and immediately put them in a plastic bag. It is even advisable to put one bag inside another for safety, in case the brine leaks.

3. Sprinkle salt, sugar, chopped dill and pieces of garlic directly onto the cucumbers. You can put dill umbrellas on top.

4. Seal the bag and shake well to mix all the ingredients. Ready! Place the bag of cucumbers in the refrigerator for 4-5 hours. It is advisable to remove the bag from the refrigerator 1-2 times during this time and shake again.

Fast, convenient, and most importantly delicious!

Recipe for quick preparation of lightly salted cucumbers in a jar

This recipe is one of my favorites, I love its simplicity. Boil water in a kettle in advance. Place currant leaves, dill, and garlic cloves in the bottom of a 3-liter jar. Place the cucumbers tightly into the jar and add 3 tbsp. l. salt heaped and pour hot water from the kettle. All!

Close the jar with a nylon or metal lid and leave to cool overnight. In the morning we put a jar of cucumbers in the refrigerator, and in the evening we taste an excellent snack.

Lightly salted cucumbers with garlic and instant herbs

Another recipe for quick lightly salted cucumbers with several cooking secrets. Watch the video and you will understand everything.

I wish you to enjoy the delicious lightly salted cucumbers that you prepare yourself. Don't forget that summer goes by quickly, enjoy the gifts of summer.

Lightly salted cucumbers are a super appetizer. I want to offer the fastest recipes for preparing crispy cucumbers with a breathtaking smell of dill and garlic, with a hint of pepper and mustard.

They are not prepared for future use and are eaten very quickly. No matter how much I try, they are all different. Each housewife has her own tricks. In each recipe, if desired, you can change the set of spices, add what you have on hand. The most important thing is that their volume is no more than 7% of the weight of the cucumbers.

They are prepared in pans, jars of various capacities, and bags. They are filled with cold or hot brine, and in some recipes they are prepared without it at all. Recently, quick, almost instant cooking options have become very popular. So, perhaps, I’ll start with them.

Quick recipe for lightly salted cucumbers in a bag

I would call this recipe not just quick, but instant. Lightly salted cucumbers can be eaten immediately after cooking. There is no need to prepare brine and containers here. Cucumbers in a bag are prepared very simply and quickly.

Ingredients:

cucumbers - 1 kg
garlic - 4 cloves
soft dill stems and umbrellas - 50 gr.
green hot pepper - to taste
green cilantro - 20 gr.
salt - 1 tbsp. l.
sugar - 1 tsp.
black peppercorns - 5-8 peas
sesame oil - 1 tbsp. l.

Preparation:

Cucumbers themselves do not have a pronounced taste or smell. To make them aromatic, they need to be imbued with the aromas of spices.

We wash the cucumbers, dry them, and sort them by size. We try to take the same size, so they are salted evenly, and the aesthetic appearance of the food plays an important role. They should also be pimply, with dense flesh and without voids inside. Cut off the ends of the cucumbers and cut them lengthwise into four pieces.

Young garlic, divided into cloves. Crush them with the flat side of a knife, sprinkle a little salt and chop them finely.

Chop the dill. It is better to take soft stems, they contain more juice. Also sprinkle a little salt and chop finely. The juice and aroma of dill are instantly released.

Crush black peppercorns in a mortar. And you will immediately feel its fresh aroma.

That’s okay, now we’ll add the smell of cilantro and hot green pepper. We take these two ingredients in small quantities and chop them finely.

Can you imagine what an amazing smell it is in the kitchen! And now we will transfer this whole bouquet of tastes and aromas to cucumbers.

Now we take a thick plastic bag and put all our aromatic mixture and chopped cucumbers into it. Add salt, sugar and sesame oil.

All! There is very little left. Slice black bread, pour cold vodka.

We tie the bag, mix all the contents and shake vigorously.

Place on a plate and serve. The smell, aroma and taste are simply impossible to describe in words! Bon appetit and drinking!

Recipe for quick cooking of lightly salted cucumbers in a saucepan

Ingredients:

cucumbers - 2.5 kg
garlic - 10 gr.
soft dill stems and umbrellas - 100 gr.
black currant leaves - 10 gr.
horseradish root - 15 gr.
tarragon - 15 gr.
coriander leaves, basil - 10 gr.
red hot pepper - 1 pod
water - 4 l
salt - 200 gr
sugar - 100 gr

Preparation:

We collect cucumbers and sort them by quality and size. We choose ones with delicate skin with pimples and small black thorns. Wash thoroughly in two or three waters.

It is best to pickle cucumbers on the day of collection. Pre-soak them in cold water for 3-4 hours

We also wash the greens thoroughly. We use dill umbrellas and cut the stems into pieces.

Take the leaves and root of horseradish. We clean the root and cut it into small pieces, you can trim it.

Place the whole red chilli pepper, remove the seeds.

We clean the young garlic and divide it into cloves. There is no need to peel the peel, it is still young and tender. Crush the teeth with the flat side of the knife.

You can also add black currant or cherry leaves, oak leaves, celery greens, tarragon, coriander and other spicy plants.

Divide the entire spice mixture into three parts.

Take a clean 5-liter enamel pan and put the first layer of prepared greens on the bottom.

We cut off the ends of the cucumbers and place them in a mound in a pan, then add a second layer of spices, top it with cucumbers and cover with the rest of the greens.

To speed up the fermentation process, the ends of the cucumbers are cut off or scalded with boiling water.

To prepare the brine, take 50 grams of salt, 25 grams of sugar per 1 liter of water. Boil water, dissolve the ingredients, add spices. Boil for 3-5 minutes, turn off and cool.

Pour in the cucumbers, place a flat plate on top and place a weight on it so that everything is immersed in the liquid.

Cover the pan with a thick cloth and keep at room temperature for 12 hours. After complete cooling, place the pan in the refrigerator and cool the cucumbers. And you can serve it on the table.

Classic recipe for lightly salted cucumbers for a 3-liter jar

Ingredients:

fresh cucumbers - how many will go in
garlic - 4 cloves
soft stems and umbrellas of dill - 50 gr.
salt - 60 gr.
sugar - 30 gr.
horseradish and black currant leaves - 50 gr.

Preparation:

The classic set of ingredients for a 3-liter jar requires the presence of dill and garlic. And to enhance the taste and aroma, you can add basil, savory, cherry or blackcurrant leaves, celery and parsley leaves, coriander. For more crunch - oak leaves and horseradish root. Spicy lovers can add red hot pepper.

Wash freshly picked cucumbers well and trim off the ends. If they were collected a day or two before processing, then they should be soaked in clean cold water for 3-6 hours. This way they will be saturated with water and restore freshness.

Place dill and garlic in three-liter jars. We try to choose cucumbers of the same size, so they are better salted, and fill the jar. In this case, the method of laying does not matter much, we just try to fit them in the jar more tightly.

Prepare a 6-8 percent salt solution. Pour the cucumbers into a jar, cover the neck with a thick cloth, and leave to ferment overnight.

It should be noted that depending on the size of the cucumbers and the way they are laid, the amount of brine may be different.

In the morning we put the jar in the refrigerator to cool, and by lunchtime the lightly salted crispy cucumbers prepared according to the classic recipe are ready. Bon appetit!

Crispy cucumbers - recipe in hot brine

This is the recipe I like to cook the most. The cucumbers are ready in a day and if stored in the refrigerator, you can eat them for a whole week.

The entire cooking process is similar to the recipe for quick cooking lightly salted cucumbers in a saucepan. We looked at it above.

We will just pour hot brine over the cucumbers. Then leave at room temperature overnight. In the morning we put it in the refrigerator to cool. And by lunchtime you can serve them on the table. And to make them crispy, don’t forget to soak them, chop the horseradish root, and add oak leaves.

In this video you can see with your own eyes how to do this.

Preparations continue, see you next time. In the comments you can share your interesting recipes and wishes.

Date of publication: 09/24/2017

I already gave recipes for lightly salted cucumbers a little earlier. And since there are countless such recipes, I promised that I would return to lightly salted cucumbers. I keep my promise and assure you that these recipes are no worse, and some may like them even more than the previous ones.

You eat crispy lightly salted cucumbers, but your drool still accumulates, it’s so delicious. And the smell of brine cannot be described. He alone is appetizing. Much depends on your spices that you put in for pickling.

I try to experiment. I’ll add some leaves, then others. Then I’ll put another pepper, not peas, but hot capsicum or a mixture of peppers. Or some other spices. Therefore, I advise you, first make it according to the recipe, and then experiment with what you like.

How to make lightly salted cucumbers. Recipes for lightly salted cucumbers with spices

Here we will look at very interesting recipes for lightly salted cucumbers and each is good in its own way. Be careful with hot peppers, especially if children will eat the cucumbers. Please note that if the cucumbers sit longer than the specified time, they will become saltier.

So go ahead! Good luck to everyone!

1. Recipe for lightly salted cucumbers with garlic, pepper and cloves

Ingredients:

For 3 cans of 1 l:

Cucumbers – 1.8 kg
Dill – 3 sprigs
Garlic – 9 teeth.
Salt – 4 tbsp.
Water – 2l.
Currant leaf – 6 pcs.
Peppercorns – 8-10 pcs.
Cloves – 4 pcs.

Preparation:

1. Rinse the cucumbers and let dry. Try to choose cucumbers of the same size. To avoid spoiling the pickling, try the cucumbers to see if they are bitter. Because even after salting they will taste bitter. Don't be sorry, replace them.

2. Wash the jars well and dry them. Place dill, garlic cloves and currant leaves on the bottom of the jar.

3. Place the cucumbers, or rather place them in jars very tightly to each other.

4. Prepare the brine. Pour water into the pan. Add bay leaf, peppercorns, cloves. Add salt. For one liter of water you need 2 tablespoons of salt. Stir, put on fire and bring to a boil.

5. Pour boiling water over the cucumbers in the jars. The jars must be full.

6. Close the jars with lids and leave at room temperature for 1 day.

7. A day has passed. Open the jar and take out the cucumbers to try. What a aroma... wow..

8. Cut, perfectly salted. Delicious, crispy. We put the remaining cucumbers in the refrigerator. They taste even better cold.

Bon appetit

2. Recipe for lightly salted cucumbers in a bag with hot pepper and mustard

Ingredients:

Medium cucumbers - 1 kg.
Garlic - 1/2 head
Hot pepper - 1/2 pcs.
Bunch of dill - 1
Bunch of parsley - 1
Dry mustard - 1/2 tsp.
Sweet peas - 5-6 pcs.
Salt - 1 tbsp. (without top)
Sugar - 1 tbsp.
Wine vinegar or 6% - 2 tbsp.

Preparation:

1. Wash the cucumbers, put them in a bowl and fill them with very cold water. You can add ice to the water. Leave the cucumbers soaked for 2-4 hours. Better at 4. Then the cucumbers will be very crispy.

2. Cut off the ends of the cucumbers on both sides and cut the cucumbers lengthwise into 4 parts. If the cucumbers are small, you can only cut them into 2 parts.

3. Place dill umbrellas in a regular plastic bag. If you have currant, cherry or horseradish leaves, then they will also be good to add to the dill.

Check the package before storing to ensure it is intact. Place only leaves, without stems, especially dry dill, so as not to make holes in the bag.

4. Place the chopped cucumbers in a bag.

5. Chop fresh herbs. First, we cut off the stems, put them together with the greens and chop it all, not finely, but not very coarsely.

6. Place the chopped greens into the bag. Squeeze out some of the garlic here, about 3 cloves.

7. Finely chop the remaining garlic and also put it in a bag.

8. Cut the hot pepper into small circles. Don't let your guard down. Hot peppers can be very hot. Add pepper to taste.

9. We also put the pepper in the bag.

10. Add mustard, peppercorns, salt and sugar to the bag. Do not use extra salt, it is very fine and not suitable for pickling.

11. At the end, you can add wine vinegar or replace it with ordinary table vinegar 6% vinegar. This is not necessary, but many people like marinade with sourness.

Let's start salting

12. We tie the bag at the very top so that there is room to mix the cucumbers. Now mix everything thoroughly, shaking the bag so that all the products and spices are distributed evenly.

Don't be lazy. Mix thoroughly. The taste of each cucumber depends on this.

13. Place the bag of cucumbers in a bowl (just in case it breaks and starts leaking) and let stand for 30 minutes at room temperature. After half an hour we put it in the refrigerator. After 2 hours, the cucumbers are ready and ready to eat.

Here we have disagreements in our family. I like the cucumbers to stand overnight, but my wife, on the contrary, so that they are semi-fresh, i.e. after 2 hours in the refrigerator.

14. This time I won, we take the cucumbers out of the refrigerator in the morning. Look how much juice the cucumbers gave in the bag.

15. Cut the bag and put the cucumbers in a cup. What an aroma wafted throughout the kitchen.

16. The cucumbers are completely salted or, if with vinegar, then marinated.

17. Let's try. They crunch so hard that it hurts your ears.

Try it too.

Bon appetit!

3. Recipe for crispy lightly salted cucumbers in a 3-liter jar

Ingredients:

For a 3 liter jar

Cucumbers - about 2 kg.
Salt - 2 tablespoons
Sugar - 1 teaspoon
Peppercorns
Garlic - 1 head
Horseradish, currant, cherry leaves

Preparation:

1. We will pickle cucumbers in a 3-liter jar. So first we’ll prepare the jar. It's easier than making jam. The jar should be washed with baking soda with hot water and rinsed with cold water.

2. Prepare the brine. Pour one and a half liters of water into a small saucepan. A 3-liter jar filled with cucumbers holds just one and a half liters. Add 2 tablespoons of salt and a teaspoon of sugar. Mix everything, cover with a lid, put on the stove and leave for the water to boil.

3. Place horseradish leaves on the bottom of a three-liter jar, break the dill umbrellas along with the hard stems so that they fit and also place them in the jar. We also add currant and cherry leaves.

4. Take black peppercorns. Cut the garlic cloves in half and put them in a jar together with the peppercorns.

5. The ends of washed cucumbers need to be trimmed on both sides. After this, put the cucumbers in a jar. When half the jar has been placed, we put all the spices on top again. Horseradish leaf, currant leaves, cherry leaves. Be sure to add dill, garlic, and peppercorns again.

6. Place the cucumbers on top of the spices until the jar is filled to the top. And again we put all the spices on top. All leaves, dill, remaining garlic and pepper.

7. Our brine is boiling. We turned off the stove, removed the brine from the burner and let it sit for 5 minutes to cool a little. Do not pour boiling water over cucumbers.

8. We begin to pour the brine into the jar. Fill the jar full so that the brine covers the cucumbers completely. Fill it in and immediately close the lid.

9. Leave the jar on the table for a day so that it cools completely. After a day, put the jar in the refrigerator.

They are one of the oldest Russian snacks. They complement and dilute any meat, fish, or vegetable dish. Therefore, as soon as the first fruits of this vegetable ripen in the beds, housewives begin to salt them. The whole secret of the spicy taste and good aroma of lightly salted cucumbers lies in properly prepared brine. Our article is dedicated to housewives who are inexperienced in this matter. In it you will learn how to prepare brine for lightly salted cucumbers in different ways. A snack made exactly according to these recipes turns out to be appetizing, aromatic, and most importantly, crispy.

in cold brine

Vegetables are bright green in color and have a crispy crust if heat treatment is not used to prepare them. How to prepare brine for lightly salted cucumbers using the “cold” method? In a separate bowl, combine 5 large glasses of water and 2 large spoons (not heaped). If you want the appetizer to be spicier, add 1 small spoon of dry mustard. While the salt dissolves, prepare the vegetables and spices.

In a jar, put hot pepper, cut into circles, a head of peeled garlic, a couple of sprigs of dill and parsley. Place cucumbers on top of all the spices. Cover the fruits with fresh Pour brine over the cucumbers, cover with a tight lid and leave to salt for 3 days in the basement or on the balcony.

Lightly salted cucumbers in hot brine

“Daily cucumbers” is the name given to vegetables that are salted “hotly”. A snack made using this technology is ready to eat 24 hours after preparation. So, how to make hot brine for lightly salted cucumbers? In an enamel saucepan with water (2 liters) you need to put spices: laurel, allspice, cloves. You should also add 4 large spoons of rock salt here. Boil the contents of the pan for a couple of minutes. Strain the brine and pour into pre-prepared jars with cucumbers. Then you need to close the containers with lids and leave them in a dark place for a day. To make the dish aromatic and tasty, the fruits in the jar need to be sprinkled with chopped garlic, horseradish root, and herbs.

Spicy pickle for lightly salted cucumbers

This recipe is for gourmets. The taste of the dish created based on it differs from the taste of classic lightly salted cucumbers. It is sweeter and tart. To prepare the brine you will need: the juice of half a lemon, 2 small spoons of sugar, half the same spoon of salt, 1 large spoon of Dijon mustard. From these ingredients you need to make a brine (no need to add water). Cut the cucumbers into circles. Place in a glass jar, pouring over the marinade. The container should be closed and shaken well. Leave the snack in the refrigerator for an hour or two. Shake the bowl of cucumbers from time to time. The dish can be tasted after two hours.

It’s not at all difficult to prepare crispy, tasty, aromatic lightly salted cucumbers. The main thing in this matter is to choose the brine recipe that you and your family members like. And this can only be found out through experiments. Try the cooking methods presented in the article, and for sure, they will all “settle” for a long time in your notebook with recipes for your favorite dishes.