A quick pickled cucumber recipe. Lightly salted cucumbers: a recipe for cooking in cold water

Rules healthy eating means to offer cold snacks before serving the main dishes, which increase appetite and speed up metabolism. Salted cucumbers can rightly be called one of these snacks. fast food, the recipe of which every culinary specialist should have in his arsenal. Fresh vegetables can be found in the trading network all year round, and if there are no home-made preparations for the winter, then imported fresh fruits can also be used.

Salting Ingredients

Quick pickling of cucumbers can be done in several ways, which we will be happy to list and briefly outline each technology. You will only have to choose the one that suits you quick recipe salted cucumbers.

Before studying the technologies, it should be said that the same ingredients are used for the brine, with which you can vary based on your own taste preferences.

Salt

Salt is used rock, not iodized.

For brine, the proportion is as follows: 1 table is required for 1 liter of water. a spoonful of salt, although some home cooks recommend 2 tablespoons.

It is worth noting that everything is determined by one's own experience. For dry pickling of vegetables - for 1 kg of cucumbers we take about 1 table. a spoonful of rock salt.

Greens and herbs

How to quickly pickle vegetables without the use of special herbs? No way! The standard set is seeds, umbrellas and dill leaves combined with garlic.

But most recipes also contain additional spicy and aromatic herbs, such as tarragon, savory, cilantro, basil, and others. It turns out that greens and parsley stalks should not be put to cucumbers, because then they soften and lose their crunchiness.

In addition to herbs, real salting specialists use plants rich in tannins, such as oak leaves and bark, cherry and currant leaves, horseradish leaves and root.

Such additives prevent lightly salted vegetables from becoming too salty and peroxide, besides, pickles become pleasantly crunchy.

Herbs and spices

The most popular spice is garlic. It is cleaned, cut into several pieces and put to vegetables. As the saying goes, “garlic can never be too much” - it gives strength and flavor to lightly salted cucumbers, and not only them!

From spices, bitter and fragrant peppercorns, red hot peppers, bay leaves and cloves are added to pickles. The amount depends on taste preferences.

But remember that too many strong spices destroy the flesh of the fruit and they become soft and over-salted.

Sugar

Sugar speeds up fermentation, but how can you quickly cook lightly salted cucumbers if you do not speed up the fermentation process?

We take a little less salt for sugar: for 1 liter of water - about 1-2 teaspoons. spoons or for 1 kg of fruit - about 1 dessert spoon. But it is also worth saying that you can do without sugar. It's a matter of taste!

*Cook's advice
Cucumbers choose medium and small sizes, maintaining approximately the same size of the fruit so that they are evenly salted. Be sure to cut off the “butt” of the fruits, which will allow them to quickly “salt”.

How to quickly pickle cucumbers

Ingredients

• — 1.5 l + -
• - 2 tsp + -
• - 2 tbsp. l. riding + -
• — how much will go into 3 liter jar + -
• – 2-3 umbrellas + -
• - 4 cloves + -

Cooking

1. This quick way is that prepared cucumbers, spices and herbs are placed in a 3-liter glass jar and filled with brine.
2. In order for the recipe to quickly make it possible to get a fragrant crispy snack to the table, cucumbers in a jar, the bottom of which is covered with greens, must be laid vertically, covered with sugar and salt on top and poured with boiling water.
3. Leave the glass container at room temperature for active fermentation.

After a day, the snack is ready!

Cook's advice
If you pour a simple purified, but cold water, then this increases the time of salting vegetables up to 2-3 days, but in this case, salted cucumbers will become more crispy and fragrant. Choose!

Dry method of salting "in a bag"

This is a very popular method that can please you with ease of preparation and excellent results.

• We put the prepared fruits of the same size in a tight plastic bag, add greens and spices well rubbed between the palms, sprinkle with salt and sugar and tightly tie the bag.
• For 1 kg of cucumbers we take about 1.5 table. tablespoons of rock salt and 1 tsp. Sahara.

• We diligently grind its contents in our hands - for an even distribution of salt, sugar and aromatic herbs.
• We leave it in a warm place (but not in the sun) for a couple of hours, periodically stirring the contents of the package, and then move it to the refrigerator.

After 6-10 hours, salted cucumbers can be served on the table.

How to cook cucumbers in 2 hours

And how to cook salted cucumbers in an hour or 2 hours? Are there such options? Of course have! And they are so easy to prepare that you can treat your family with freshly prepared lightly salted vegetables almost all year round.

It is enough to cut each cucumber into four parts along the fruit and salt it in a dry way (1 tablespoon of salt is required for 1 liter of water).

While you're preparing lunch or dinner, a healthy snack is "suitable." We set the table, serve the main dishes and surprise everyone with a quick recipe for pickles!

Pickled cucumbers in 15 minutes

And how to make salted cucumbers in 15 minutes? And is it possible? Yes! Even a "five-minute" is possible - for the most impatient! We open secrets!

• Wash the vegetables, cut off the ends, and cut each fruit into 4 slices and put in a tight plastic bag. For the recipe you will need 1 kg of cucumbers.
• We mix spicy herbs, finely chopped garlic (6-7 cloves), salt (1.5 tbsp) and ground black pepper (a pinch), break a few bay leaves and pour cucumbers.
• We tie the bag and carefully grind its contents in our hands. We leave in a warm place.

Tasting in 15 minutes!

Cucumbers "five minutes"

The whole secret is quick salting- in small cuttings of fruits! This method can be called winter, since a greenhouse crop is also suitable for the recipe.

In addition to all standard spices and herbs (and in winter they can be dried), we use:

• 700 g cucumbers;
• Vegetable oil - 100 g;
• Salt - 1 tablespoon;
• Glass jar suitable for mixing ingredients.

How to cook cucumbers in 5 minutes

1. We cut the cucumbers into rings about 4 cm wide, and then cut the resulting pieces into strips 1 cm thick.
2. We put all the cuts in a jar, cover it tightly with a lid and begin to shake vigorously for 3-5 minutes.

Ready! In just 5 minutes we get a wonderful snack that leaves no one indifferent. Swept off the plate in the same 5 minutes!

Salted cucumbers in their own juice

This method is not as popular as the more familiar ones, but men are crazy about her! Instead of water for brine, they take strained cucumber juice (without pulp).

Gorgeous lightly salted cucumbers are obtained, and the brine can be used further "as intended"! Is it possible to pour such a tasty treat?

We hope that after studying and trying our quick pickled cucumber recipes, you will add your own zest to each. After all, everything that we cook with passion and imagination cannot be tasteless. Dare!

Lightly salted cucumbers are a great summer snack with or without a reason. They are great to serve with boiled potatoes, kebabs, fried chicken, to any other dishes; use as a component for salads, and just crunch for pleasure.

I'm not talking about how good they are for strong drinks - you simply cannot find better snacks!

Ways to prepare such an appetizer simply can not be counted. And all because the people's love for this business is too great. In addition, when they grow in their own beds, and you shoot them every day in a bucket, then all that remains is to preserve them and lightly salt them. Because to overpower them in other ways is simply not possible.

But if conservation is a responsible and long process, then salting them quickly is just what you need. Therefore, they are salted in pots, jars, and simply in bags. Salted in the evening, and in the morning you can already serve it on the table. And there are super fast ways, thanks to which they can be served at the table in half an hour. These are the methods of salting in packages, beloved by many, or express methods.

In today's article, we will consider such quick methods just today. Of course, we cannot reflect all of them in one article, since there are just a lot of them! But at least the most basic and popular ones need to be known.

The most convenient way to cook lightly salted cucumbers in a saucepan. Fruits of any size are suitable for this, but it is still best to take medium or small specimens. Firstly, because they will pickle faster, and secondly, because their skin is much more tender and therefore they themselves will turn out crispy and not soft.

In addition, in large fruits, rather large seeds are formed inside, and all the taste of the pulp is given to them. Therefore, large specimens can be salted, but only when there are no others.

We will need:

• cucumbers - 10 pieces (medium size)
• horseradish leaf - 1 pc.
• dill - 4 umbrellas (2 - 3 sprigs)
• garlic - 2 cloves
• Red capsicum- taste
• black peppercorns - 7 pcs

For filling:

For 1 liter of water - 1 tbsp. a spoonful of salt

Cooking:

1. Wash fresh strong fruits, cut off the ends. If they are solid, then they can be used immediately. And if the fruits are sluggish, then they must be poured for 3-4 hours with cold water. During this time, they will be saturated with water and after salting they will be hard and crispy.

2. Thoroughly rinse the greens. I always take dill by eye, only their approximate amount is given in the composition of the ingredients. You can use any of its parts - the umbrellas themselves, and the stem, and their openwork foliage. If the dill bush is large, then the stem must be cut.

In general, it is better to use different parts of it. It will be better for both taste and aroma.

3. Peel the garlic. Cut it into thin slices.

4. If you like spicy snacks, then cook a piece of red capsicum. Personally, I always add it to pickles, at least, at least in lightly salted ones. I add quite a bit, so that when eating the finished product you don’t feel it at all. But it leaves its own little taste mark.

5. Put a pot of water on the fire. If the fruits are not very large, then a liter should be enough. But even if it’s not enough, then it’s better to boil a little more later.

6. As soon as the water boils, pour salt into it and mix. If you want to add a little sweet note, then add one and a half tablespoons of sugar.

7. In the meantime, the water is boiling on the stove, put all the cooked ingredients in layers in the pan. Put some greens down, then cucumbers, and the remaining greens.

In principle, it does not matter how you distribute the ingredients. But it is desirable that a little horseradish and dill be on top. They need to sort of cover the top layer.

There is no need to take a large pot for so many fruits. Otherwise, more brine will be needed. See that after laying out the cucumbers in the pan, there is enough space left for him.

In addition, it will be inconvenient to put a large pan in the refrigerator, it will take up all the free space there.

8. Well, everything is laid out, and by this time we have already prepared the pickle. It must be salty. When you add salt, do not be afraid that there may be a lot of it.

Pour the boiling brine into the filled pot. It should completely cover all its contents. If the filling was not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as many as you need.

9. Prepare a saucer the size of the inside of the pan and place it on top so that it plays the role of oppression and crushes all the contents.

10. Leave at room temperature overnight. In the morning, our lightly salted cucumbers are ready. Especially if they are small. If they are larger, they will need a little more time.

11. But no matter how it was, in the morning you need to put the pan with the contents in the refrigerator. The salting process will take place there as well. But in the refrigerator, the brine will retain its transparency. If you leave it at room temperature, then soon it will begin to become cloudy and sour. And the fruits will also acquire a sour taste.

That's basically it! Cucumbers can be eaten and enjoyed with their crunchy content and pleasant taste.

And here is a video on how you can cook your favorite snack in a saucepan.

We made a video specially for this article, and we really hope that it will help you quickly cope with the task. Go to the channel, see other materials, there are a lot of interesting things. Friends, and do not forget to subscribe and press the bell, so as not to miss new interesting recipes!

Snack cucumbers cooked in a bag for 1 hour

This version of salting is incredibly loved by the people, and in this way they are cooked at home, in the country, and even at work. And those who went out into nature generally consider it the best. As soon as the first fruits ripen in the gardens, they are harvested, and after eating a few fresh ones, they immediately take up the packages.

According to this recipe, by the way, you can salt not only in a bag, but also in a plastic container. The effect can be achieved exactly the same, and even much faster.

But today we are salting in a bag, so we are preparing it. Yes, not one, but two, for better strength. So that our cucumbers do not inadvertently jump out of the package.

And I almost forgot to say that this method is not only very tasty, but also the fastest. After our product has been salted, after 40-60 minutes it can already be eaten in a fully prepared form. And it must also be said that it is so simple that it is unlikely that it will be possible to find something even simpler.

We will need:

• cucumbers - 500 gr
• garlic - 1 - 2 cloves
• dill - half a bunch
• horseradish - 0.5 sheet
• pepper - to taste
• salt - to taste

Cooking:

Medium-sized varieties are best suited for this method. Moreover, they can salt not only ordinary small vegetables, but also long salad varieties. They are long and thin, and this is just good, it means they will be salted faster.

1. Wash the fruits, cut off the ends on both sides and cut. This can be done in different ways, you can cut them lengthwise into 2-4 parts, depending on the size. And you can cut them into medium-sized circles, or sticks. It also depends on their size.

The smaller you cut them, the faster the salting time.

A feature of this method is just that the vegetable is necessarily cut. How you do it doesn't make much of a difference. The main thing is that the pieces are not too big or too small.

2. Chop the garlic as finely as possible, this is important. We need garlic juice, which will quickly penetrate the pulp of the fruit. Therefore, for this, you either need to chop the garlic very finely, or use a garlic press.

3. We also need to cut the dill smaller. For this recipe, only the tender parts of the dill are needed, the coarse stems are separated and removed. If in other methods of salting you can use any of its parts, then only openwork twigs are suitable here.

And lovers can still add a little parsley for taste and aroma.

4. Tear half a sheet of horseradish with your hands into small fragments, so that later you can easily remove them.

Sometimes there is no horseradish, so nothing terrible will happen if we do not add it. When we salt cucumbers in this way at work, no one even remembers about it.

5. Salt the fruits, as for salad, so that they can be eaten. They should be fairly salty. To determine if there is enough salt, the chopped sticks must be mixed and be sure to try.

If the taste suits you, then just take another pinch of salt and pour it into our workpiece. We are preparing lightly salted cucumbers, not a salad, so you need a little more salt than for a salad.

6. Now that everything is cut and prepared, you can put all the components in a plastic bag. Rather, in two packages, one must be inserted into the other. Then you will understand why such manipulation is needed.

7. Yes, almost forgot. Add some more pepper. I really like to crush two or three peas of black pepper for this and add them. The aroma in this case will be simply stunning.

But if you don't want to mess around, just add a pinch of regular ground pepper.

8. Now the fun begins. Twist the bag and shake it very vigorously with up and down movements so that all the components are mixed, and juice should appear.

9. Let it lie down in this state for about 10 minutes, and then shake it again. After that, draw air into the bag, you can even inflate it there and tie it tightly. Remove to refrigerator.

An hour later, our delicious and fragrant snack is ready. Feel free to serve it on the table and treat everyone present.

If there is no refrigerator, then at room temperature you can keep the snack for not an hour, but 30-40 minutes, periodically shaking the bag again.

The finished product is best to eat immediately. When it lies for a long time, it loses its taste. Garlic smell and aftertaste begins to prevail. And the cucumbers themselves lose their shape, because the juice flows out very intensively. And their taste becomes watery. Therefore, lightly salt them in a bag for one, maximum two times.

But it is still desirable to eat them on the same day.

Cherry tomatoes can be salted in the same way. To do this, they need to be pricked with a toothpick. And the time for salting will take 24 hours. But they turn out to be simply incomparable.

This is such a great and fast way. To prepare such an appetizer of time - you need everything - nothing. Cut everything, but shake it, that's the whole story.

And such cucumbers can be pickled in just 10 minutes. Watch the video from our YouTube channel.

It's so fast and easy!

Lightly salted cucumbers in hot brine overnight

It will take exactly one night to salt our green vegetables in this way. That is, if you pickle them in the evening, then in the morning you can already eat them with might and main, especially if you use small specimens.

We will need:

• cucumbers - per 3 liter jar (how much will go in)
• dill - 8 umbrellas (or 1 large bush)
• currant leaf - 8 pcs
• cherry leaf - 8 pcs
• horseradish - 1 sheet (small)
• garlic - 2 cloves
• black pepper - 10 pcs
• allspice- 3 pcs
• red capsicum - to taste and spiciness
• clove buds - 6 pcs

For brine:

• water - 1.5 liters
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons

Cooking:

I will pickle cucumbers in a three-liter jar, but you can also pickle in a saucepan. It’s just that everything can be packed very compactly and tightly in a jar, and more space will be needed in a saucepan. But this will not affect the quality in any way, so choose the capacity yourself.

1. Wash the fruits and cut off the ends. Let me remind you that if they are small and plucked, for example, in the morning, and you cook them in the evening, then soak them in water for 3 hours. This is provided that you did not immediately put them in the refrigerator. The same applies to purchased copies.

Otherwise, they will not turn out crispy and dense. It's summer now, and cucumbers under the influence of heat quickly lose moisture. And moisture is very important for everything to work out as it should.

2. Wash the greens and immediately put them all on a plate so that you don’t forget anything later. Today I did not have currant leaves, and I decided to replace them with raspberry leaves. Of course, I will not achieve a smell, but I will be able to maintain rigidity.

Dill can be used not only in umbrellas, but also take a whole bush, along with the stem. If it is large, then it can be cut as needed.

Tear the horseradish leaf into smaller pieces.

3. Prepare spices, too, all at once in one place, so as not to forget anything. I use red hot peppers. It comes in varying degrees of severity, this must be taken into account. My pepper is very spicy and therefore I take it quite a bit - a little.

Peel the garlic and cut into thin slices.

4. We will need a three-liter jar. It must be thoroughly washed with soda and rinsed with boiling water.

5. Now that we have everything ready, we will put everything in a jar. Put the fruits very tightly to each other in the first layer. If the last of them has to be squeezed in, then this must be done. The denser we lay them out, the less brine we need.

Lay out larger specimens down, smaller ones on top. Small ones will pickle faster, and we eat them faster. In the meantime, the essence, but the point, the lower ones will already arrive in time.

6. Then lay out some different herbs and some garlic.

7. Then cucumbers again, you can have two layers at once. And again greens, garlic and half of the whole pepper, along with red. In the middle - it's the place.

8. And so, alternating layers, fill the jar to the very neck. I have medium-sized samples and there are much more of them in the jar than I expected. And it wasn't even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.

9. Be sure to put the remaining peppercorns and herbs on top. Excellent, everything turned out very nice. And tomorrow it will be delicious!

10. Boil water, as it boils, add salt and sugar. Wait for them to dissolve and boil again. Pickle, and it is also called brine - ready.

11. Pour it into a jar under the very neck. It took me about 1.4 liters. But this amount will depend on how tightly you folded all the cucumbers.

12. Cover the jar with a saucer, if they want to jump out, then put a liter jar of water on top.

13. Leave the jar in the kitchen at room temperature until morning.

14. In the morning you can see that they have changed their color. This means that they are ready. And you can take a sample.

15. After trying, put the jar in the refrigerator and store it there. At any time of the day or night, cold crispy cucumbers are waiting for you to get them and taste them.

By the evening, larger specimens will also come up. Therefore, boil potatoes or fry meat. An incredible dinner awaits you!

Quick recipe for salting with lime and mint

This appetizer is very good to cook when going on a picnic. They are ready almost instantly. It will take only 30 minutes for them to salt and become very tasty.

We will need:

• cucumbers - 1.5 kg
• lime - 3 pcs
• dill - 1 bunch
• mint - 4 sprigs
• salt - 2 tbsp. spoon
• sugar - 1 teaspoon
• allspice - 3 peas
• black pepper - 4 peas

Cooking:

1. Wash the fruits and cut off the ends on both sides. Cut each of them into two to four parts, depending on their size.

2. Crush the peppercorns in a mortar. Could also be used ground pepper, but when the pepper is freshly crushed, it has a very different smell, much richer and more aromatic.

3. Wash and dry the limes. Then grate the zest, only its green part.

Add the zest to the mortar and grind it together with the pepper. You can feel the scent. Here also, and maybe our cucumbers will smell even better.

4. Squeeze the juice from the remaining limes into a separate container.

5. Mint and dill cut into smaller pieces. If the dill has very thick stems, then it is better to cut them off. If they are small, and most importantly not hard, then cut them too.

6. Transfer the fruits to a bowl. Pour juice over them and sprinkle with spices. Then gently mix so that the sticks remain whole.

7. Let stand like this for 30 minutes. After this time, they are ready and they can be served at the table.

It turned out to be an excellent appetizer under and something stronger.

Therefore, when you are going to nature, take everything you need with you. Better snack hard to imagine!

Salted with garlic and herbs in soy sauce

This recipe differs from all the others in that it uses soy sauce and lots of greenery. In the original, dill and cilantro are taken. But I know that not everyone can tolerate the smell of cilantro, and will not even eat other greens that just lay nearby.

Therefore, if you belong to just such people, then replace cilantro with parsley. Or just add one dill, as I did in today's version.

We will need:

• cucumbers - 1 kg
• garlic - 5 - 6 pcs
• dill - 1 bunch
• cilantro (parsley) - 1 bunch
• soy sauce - 200 ml
• olive or sunflower oil - 1 teaspoon
• vinegar - 1 teaspoon (incomplete)
• sugar - 1 teaspoon
• ground red pepper - to taste (a pinch)
• salt - 1 teaspoon
• sesame - 2 - 3 tbsp. spoons

Cooking:

1. Wash the fruits and cut off the ends on both sides. Cut them into 4 parts, and if the vegetables are long or pot-bellied, then you can cut them into 6-8 parts. In general, cut so that you immediately take a piece and put it in your mouth as a whole, or so that it is enough for two bites.

Salt on top, mix and let stand for a while.

Prepare the ingredients right away so that everything is at hand.

2. Put the sticks in a saucepan or bowl.

3. Rub the garlic on a fine grater. If you crush it with a press, or finely chop it, then it will be felt, and grated will be just right. It will completely connect with all other components and will not stand out in any way.

4. Finely chop the greens. If she has thin enough stems, then chop them as well, but if they are large, then it is better to remove them.

5. Pour the sesame seeds into a bowl or deep plate. Pour in soy sauce, vinegar and oil. To mix everything. Let stand for a while so that the seeds are nourished.

Vinegar must be added with caution. It's just that everyone has different tastes, and that's why it's hard to please everyone. So add as you please.

By the way, you can use it together lemon juice. It will even be more natural that way. In addition, we will acquire another wonderful aroma.

6. Pour greens, garlic and black pepper into a saucepan, mix everything well. Then pour in the liquid component with sesame seeds and mix again.

7. In principle, that's all! Now just put the saucepan in the refrigerator, closing it with a lid. And after 4 - 6 hours, our salted cucumbers with herbs, in soy sauce are ready.

Very tasty! As it turned out, soy sauce goes well with the hero of our today's story.

You can store them in a jar in the refrigerator. We kept for a week and nothing happened to them. Throughout the entire period of storage, they remained tasty and appetizing.

Cold and fast method on mineral water

And there is also this one interesting way salt the cucumbers. This so-called cold way salting. Of course, you can also use ordinary cold water, and preferably spring water.

And you can like this, with mineral water.

Mineral water must be carbonated. It is the gas bubbles that contribute to the salting process occurring quickly enough.

Delicious beautiful cucumbers can be eaten the very next day.

Ambassador in a fast way without color loss

I heard that cucumbers can be pickled in such a way that they do not lose their color. I've always wondered how this could be done.

And then one day I came across such a recipe, which just described how to do it. And you know what the secret was - vodka was added to the brine! That's the way it is!)

Yes, and they are salted in a barrel. Although you can pickle them in a saucepan.

I give the recipe in the form in which it came to me. The proportions here are quite large, but I decided not to change them. Someone wants to salt only half a kilogram of fruits, someone 3, and someone all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone will be able to calculate the required number of kilograms and grams for themselves .

We will need:

• cucumbers - 10 kg
• dill - 320 gr
• currant leaf - 320 gr
• horseradish leaf - 170 gr
• chopped garlic - 20 gr

For brine:

• water - 7 liters
• salt - 320 gr
• vodka - 150 ml

It is very convenient to salt a kilogram of vegetable for testing. In this case, the weight of all other ingredients is simply divided by 10.

Cooking:

1. Wash the fruits and cut off both ends. Take not very large specimens, their skin is more tender and they turn out to be more tasty because of this. Brine through a thin skin better nourishes the inner pulp.

Prepare immediately all the greens so that it is at hand.

2. Put the cucumbers in a barrel, shifting them in layers with herbs and garlic.

The top layer must be green.

3. Boil water and add salt to it. As soon as the salt dissolves, pour in vodka and immediately turn it off.

4. Pour the hot brine into the barrel. Press down the contents with a not very heavy oppression, just a flat plate will be enough.

5. You can eat them the next day.

But on the same day they will need to be removed to the basement. I think that not every house has a barrel and a cellar. Therefore, we salt our vegetable in a saucepan and store it in the refrigerator.

I myself love it when there is plenty to choose from. When you try to cook different recipes, among them there will certainly be one that you will love the most.

But how many people, so many opinions, especially when it comes to taste. What I like best doesn't necessarily have to please someone else.

So try it and look for your recipe. Our summer is long, and so what - what, and cucumbers are always born in large numbers. Therefore, you can try a lot of different options.

And I end here. And I want to wish everyone that you always get only the most delicious cucumbers!

Bon Appetit!

Summer pleases us not only with excellent weather, but also with a fresh harvest. Surely, many missed small, crispy, fragrant cucumbers! When the long-awaited summer cucumbers finally appeared, we begin to want to experiment, because just fresh cucumbers, although tasty, quickly become boring. We ate pickled and pickled cucumbers in winter, but now we just want to diversify their fresh taste. A great way to keep fresh and experiment with flavors is to make quick lightly salted cucumbers.

There are ways to cook salted cucumbers great amount, but most recipes provide for cooking for at least a day, but you usually want something tasty here and now. Quick lightly salted cucumbers are called fast because their cooking time is only from 20 minutes to 2-3 hours! Therefore, for each feast, you can not limit yourself to any one recipe, take note of a few of the recipes below, and let the cucumbers on your table have a bright taste and variety.

Before you take up practice and cook quick lightly salted cucumbers, you need to familiarize yourself with the theory. In total, there are three ways to prepare lightly salted cucumbers: in brine, in their own juice, and the “dry” method, when cucumbers are salted without brine and are ready for use in a maximum of 1-2 hours. It is worth trying to cook cucumbers for each of them, because the taste of cucumbers cooked different ways, will be different. For the preparation of quick salted cucumbers, it is better to choose cucumbers that are small, strong, with thin skin, bright green and pimples. Overgrown and overripe cucumbers can be used to prepare lightly salted cucumbers in their own juice. If the cucumbers are not just harvested from the garden, then it is better to pre-soak them in cold water. Before cooking, do not forget to cut off the ends of them, so the cucumbers will cook faster. If you want lightly salted cucumbers to be crispy, do not pack them tightly in a jar. Salt should be used not iodized, but ready-made salted cucumbers should be stored in the refrigerator for no more than 2-3 days.

Ingredients:
500-600 gr. fresh cucumbers,
1-3 cloves of garlic
2/3 tsp fine salt,
dill umbrellas.

Cooking:
Wash cucumbers well, cut lengthwise in half or quarters, put in a deep bowl. Peel and chop the garlic and add to the cucumbers, dill can be chopped or put in whole umbrellas. Salt and mix with your hands so that all the ingredients are evenly distributed. Put everything in a bag, let the air out of it and tie it up. Leave at room temperature for 1 hour. After an hour, you can try quick lightly salted cucumbers.

Salted cucumbers in a container

Ingredients:
fresh cucumbers,
greenery,
2 cloves of garlic
allspice,
black pepper,
salt.

Cooking:
To prepare quick salted cucumbers according to this recipe, you will need a plastic container with a lid. Chop the greens and put them in the bottom of the container. Crush the garlic with the handle of a knife and add to the greens. Add crushed peas of black and allspice there. Cut the cucumbers in half lengthwise, place in a container and season with salt. By the amount of salt, you need to focus on your taste, for this, imagine how much salt you take to eat a fresh cucumber, increase this amount by about 4 times and salt the cucumbers in a container. Close the container tightly with a lid and shake it well. The contents of the container will beat against each other, as well as against the walls of the container itself, as a result of which the cucumbers will release a large amount of juice, which will dissolve the salt. After 10 minutes, the cucumbers will be half in the brine from own juice, green juice and salt. If you want cucumbers here and now, and there is no strength to endure, then shake the container for another 15-20 minutes. If you can wait a little, then leave it at room temperature for about 1 hour, then wash off excess salt from the cucumbers and serve.

Quick salted cucumbers with zucchini

Ingredients:
1 kg cucumbers
1 kg young zucchini
3 tbsp salt,
1 tsp Sahara,
3 cherry leaves
5-7 blackcurrant leaves,
2 sheets of horseradish
1 bunch of dill with umbrellas,
3-5 cloves of garlic.

Cooking:
Wash the cucumbers, dry and cut off the ends. Peel the zucchini and cut into slices. Cut the leaves of cherries, currants and horseradish, chop the dill and garlic. Put all the ingredients in a container or saucepan, close the lid and shake well for 5 minutes. Leave warm for 1 hour, then refrigerate for 2 hours.

Quick salted cucumbers with lime juice

Ingredients:
1.5 kg cucumbers,
1 bunch of dill with umbrellas,
6-7 black peppercorns
4-5 peas of allspice,
4-5 sprigs of mint
4 limes
1 tsp Sahara,
3.5 tbsp salt.

Cooking:
In a mortar, crush the peas of black and allspice with sugar and 2.5 tbsp. salt. Wash the limes well, pat them dry with paper towels and remove the zest. Add the zest to the pepper, salt and sugar mixture. Squeeze lime juice. Finely chop the dill and mint, you will need not only the leaves but also the stems. Cut off the ends of the cucumbers and cut each cucumber lengthwise into 2-4 pieces. Put the cucumbers in a deep plate, sprinkle with the mixture from the mortar, pour over the lime juice and mix. Then sprinkle with the remaining salt and chopped herbs, stir again. Leave the cucumbers at room temperature for 30 minutes. Before serving, shake off excess salt and greens from cucumbers.

Quick salted cucumbers with sourness

Ingredients:
1 kg fresh cucumbers,
5 cloves of garlic
1 bunch dill,
½ tsp ground coriander,
4 tbsp vegetable oil,
2 tbsp 9% vinegar,
1 tsp black peppercorns,
salt.

Cooking:
Wash cucumbers, dry and cut lengthwise into 2-4 pieces. Put the cucumbers in a container or pan, add salt, peppercorns, finely chopped greens, coriander, garlic crushed with a knife blade, vegetable oil and vinegar. Close the container with a lid and shake vigorously several times. Leave at room temperature for 10 minutes, then shake again and refrigerate for 30-40 minutes. If after this time the cucumbers seem not ready to you, you can leave them in the refrigerator for another 20-30 minutes.

Quick pickled cucumbers in Chinese style

Ingredients:
3 large cucumbers
1 pod red hot pepper,
3-4 tbsp soy sauce,
2-3 tbsp rice vinegar,
4 cloves of garlic
salt.

Cooking:
Wash the cucumbers, dry them and cut them into circles, 1 cm thick, put them in a tight clean bag, add soy sauce, salt, rice vinegar, tie the bag and beat it well with a rolling pin. Finely chop the garlic and red hot pepper and add to the cucumbers after 20 minutes. Shake the bag well for 1-2 minutes and leave for 1 hour in the refrigerator.

Quick salted cucumbers with grated horseradish

Ingredients:
700 gr. overgrown cucumbers,
1 kg small fresh cucumbers,
½ st. grated horseradish,
1 bunch of greens
1 tsp dill seeds,
1 tbsp salt.

Cooking:
Wash the overgrown cucumbers and grate on a coarse grater. Finely chop the greens and add to the cucumbers. There also add horseradish grated on a fine grater. Add salt and dill seeds, mix thoroughly. Put a layer of the resulting cucumber mixture in a deep container, lay a layer of cucumbers cut into quarters on top, lay out the cucumber mixture again, continue to alternate layers. Cover the container with a lid and refrigerate for 2-3 hours. If you want the taste of horseradish to be felt more clearly, leave the cucumbers in the resulting mixture for a day.

Lightly salted cucumbers are prepared quickly and simply, and their summer taste and aroma will decorate any feast. Quick lightly salted cucumbers are a real find for those who do not like to wait a long time, delicious crispy cucumbers prepared according to quick recipes, you can start eating almost immediately after salting! You can pamper yourself and loved ones with such cucumbers not only at home, but also in nature, for example, while barbecue is being fried or potatoes are being baked on coals. Don't delay making this delicious summer appetizer, because the season of fresh cucumbers has already arrived!

It is in summer that we have the opportunity to cook lightly salted cucumbers, and it is in summer that this excellent snack goes well. The taste of salted cucumbers is not at all like fresh or those that are usually cooked in the winter. They are prepared quickly and not confusingly, they look nice, and if they are also crunchy, then the belly feast was a success.

So let's go...

1. Not a very quick recipe for lightly salted cucumbers on white bread

You will have to wait 3 days to prepare such cucumbers, but the result is worth it. And if you are in no hurry, then prepare the following ingredients:

• Cucumbers - 2 kg.;
• White bread- 200 gr.;
• Salt - 75 g;

Fill the cucumbers with this water so that the water completely covers them, close the lid. Now we leave them and after three days enjoy the impeccable taste.

2. "Puff" salted cucumbers

And according to this recipe, they will be ready much faster - in just a day. But for cooking, you need a lot more ingredients:

• Cucumbers - 1.5 kg .;
• Garlic - 1 head;
• dill umbrellas;
• Blackcurrant leaves;
• cherry leaves;
• horseradish leaves;
• Allspice peas;
• Salt - 2 tbsp. spoons;
• Sugar - 1 tbsp. a spoon;

Cooking method:

1. First you need to prepare the fruits - rinse them, cut off the tips on both sides.
2. Now put cucumbers in one layer in an enameled pan and put dill umbrellas, currant and cherry leaves, peeled garlic and allspice on top. Cover everything with horseradish leaves.
3. Then do the same - a layer of cucumbers, a layer of cherry and currant leaves, dill, garlic, allspice, horseradish leaves.
4. Prepare the brine - bring to a boil 1.5 liters of water with salt and sugar.
5. When the brine boils, remove it from the heat and pour the fruits over it so that they completely cover the cucumbers.
6. Cover with a lid and wait until the brine cools down. Then we send it to the refrigerator.

After 24 hours, they can be served at the table.

3. Recipe for making crispy pickled cucumbers in Hungarian style

Very tasty cucumbers, besides they look good on holiday table. To prepare them you will need:

• Rye bread;
• cucumbers;
• dill greens;
• horseradish root;
• Salt;

For such salting, it is better to choose small fruits. It is necessary to cut off the tail on both sides and cut the cucumbers along.

Put them in a jar with dill and horseradish, and put a slice on top rye bread and drip at the end 4 - 5 drops of vinegar.

Then we prepare the brine with the calculation of 1 tablespoon of salt per 1 liter of water. Fill them with brine, cover with a lid or saucer. We put for three days in a warm place.

After 1 day, the brine will darken, you should wait another two days before it brightens and only then they are ready for use. For further storage move them to the refrigerator.

4. Recipe in a bag

Watch the video recipe with cheerful Sasha and repeat!

The simplest, fastest and most adapted to camping conditions recipe. For cooking you will need:

• Fresh cucumbers- 2 kg.;
• Head of garlic - 1 pc.;
• Salt - 2 tsp;
• Dill;

Cooking:

1. Cut off the tails on both sides.
2. Peel the garlic and pass through the garlic press.
3. We wash and cut the dill.
4. Place the cucumbers in a plastic bag and sprinkle with salt. Shake well.
5. Add garlic and dill, tie a bag.
6. Shake well and leave at room temperature for 3-4 hours.

Voila! Cucumbers are ready to eat. Remove excess salt before serving.

5. Lightly salted cucumbers in mineral water

To prepare these cucumbers you will need:

• Salty carbonated mineral water- 1 l.;
• Salt - 2-4 tbsp. l.;
• Head of garlic - 1 pc.;
• Dill;
• Cucumbers - 1 kg.;

First, wash the cucumbers and cut off the ends on both sides. Then rinse and chop the dill, and peel the garlic by cutting the cloves into thin slices.

Take the container in which you would like to prepare the pickle and line its bottom with the dill that you cut earlier. Top with cucumbers and sprinkle with chopped garlic.

Add 2-4 tablespoons of salt to the mineral salt water and fill the cucumbers with it to the top. Sprinkle dill on top and close the container tightly. After staying in the refrigerator for a day, the cucumbers will be ready.

6. Spicy salted cucumbers

Spicy cucumbers are not only spicy, but also crispy. In order for them to be tastier and well salted, you should choose small young cucumbers with a thin skin.

Prepare the following foods in advance:

• Cucumbers - 1 kg.;
• Garlic - 5 cloves;
• Hot pepper pod - ½ part;
• Dill;
• Salt - 6 tbsp. l.

Cooking:

1. Wash the vegetables and cut off the stems.
2. Wash the pepper and cut it lengthwise, then clean out the seeds. Slice it crosswise into thin strips.
3. Put 2/3 of all dill on the bottom of the jar along with garlic.
4. Lay out the cucumbers, sprinkled with garlic and pepper.
5. Then lay out another row and sprinkle with pepper, garlic and dill.
6. Put it on top and cover it all with a lid and shake well.
7. Fill them with hot boiled water.
8. After a few minutes, drain the water and boil again.
9. Fill them with the same water again.
10. Cover the workpiece, preferably press down with an additional load.

After 2 days at room temperature, the cucumbers will be ready.

7. Recipe with vodka

Prepare the following ingredients ahead of time:

• cucumbers;
• horseradish leaves;
• cherry leaves;
• currant leaves;
• Bay leaf;
• dill umbrellas;
• Black peppercorns;
• Vodka - 50 ml;
• Salt - 2 tbsp. l.;

Prepare the cucumbers by washing them first and cutting off the ends on both sides. Rinse, put it on the bottom of the pan, add pepper and lay out the cucumbers.

Then prepare the brine - 2 tablespoons of salt and 50 ml. vodka to 1 liter of water. Pour cucumbers with such cold brine. Cover the pot and let it sit overnight. After that, the cucumbers will be ready.

8. Recipe with an apple

To prepare such delicious lightly salted cucumbers, do not forget to prepare the following products in advance:

• Cucumbers - 1 kg.;
• Greens sweet and sour apples- 2 pcs.;
• Dill - 150 g;
• Blackcurrant leaves - 3 pcs.;
• Cherry leaves - 4 pcs.;
• Horseradish leaves - 1 pc.;
• Bay leaf - 1 pc.;
• Black peppercorns;
• Salt - 2 tbsp. l.;

1. Prepare the brine in advance - add 1 bay leaf and 2 tablespoons of salt to 1 liter of water. Next, you need to boil it.
2. We prepare cucumbers - we wash and cut off the tips. Next, peel and cut the apples into 4 pieces.
3. Put 1/3 of the dill, currant leaves, cherries and a horseradish leaf into the pan. Then put half the cucumbers and one apple on top.
4. Put garlic and 4-6 peppercorns on top of them. After we spread more dill, garlic, currant leaves, cherries and horseradish.
5. And again lay out cucumbers, apples, herbs and garlic. Pour all this with hot brine, cover the pan with a plate, and put a load on top.
6. After the brine has cooled completely, put everything in the refrigerator. The next morning the pickle will be ready.

As you can see, there are a lot of options for cooking salted cucumbers. Try and choose the one you like the most.

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And we wish you Bon appetit and we look forward to seeing you again on our website.

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

How to quickly cook lightly salted cucumbers in 2 hours

For cooking 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 put all the prepared ingredients into it. Tie the bag with a harsh thread or fasten its top with a special culinary staple. Shake the bag in your hands to mix its contents. Put the package in the refrigerator. Shake the bag every half an hour so that the released juice is evenly distributed over the cucumbers. After 2 hours, during this time, you will probably boil potatoes and fry cutlets, call your family for lunch. Put the cucumbers in a deep bowl and be sure to pour the fragrant juice from the bag to 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 tips on both sides.
• Put the cucumbers in a jar, interspersing them with slices of garlic and chopped dill.
• Bring water to a boil and add salt and sugar to it. Wait until the salt and sugar are completely dissolved.
• Pour hot brine over cucumbers in a jar and leave it on the kitchen table until morning.
• In the morning, rearrange the jar in the refrigerator, but do not forget to take a sample from crispy pickled cucumbers.

How to quickly cook salted cucumbers in 3 days

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

• Put 2 kg of fresh cucumbers in three-liter jar. Before that, 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 cucumbers with the resulting brine and leave them warm for 12 hours.
• When the brine is a little cloudy, transfer the jar to the cold.
• After three days, serve cucumbers on the table.

The three described recipes differ from each other only in the cooking time. You can, by choosing the appropriate method, make salted cucumbers different to taste. Add to them any spicy leaves (cherries, currants, horseradish - 1-2 pieces each), spices (peppercorns, cumin, allspice - 5-10 pieces each). Tarragon goes well with cucumbers - for 1 kg of vegetables, put one of its small branches.