Lightly salted cucumbers in a pan with cold brine

Crispy classic lightly salted cucumbers in a pan of cold water or brine - a simple and very quick appetizer. You will be pleasantly surprised at how tasty lightly salted cucumbers are. We have prepared for you 7 ways to prepare such cucumbers, in addition, to make everything even more clear, all recipes with photos show step by step what and how to do. Try it and see for yourself.

Classic recipe for lightly salted cucumbers in a saucepan with cold water

Tender, crispy lightly salted cucumbers prepared according to our recipe are prepared quite quickly and simply. In less than 2 days, you can prepare a great appetizer that will decorate any holiday table.

1. 
   How to cook lightly salted cucumbers in a pan with cold brine? Before you start directly pickling the cucumbers, you need to first rinse them in a sufficient amount of cold water. Then, to remove the bitterness from the cucumbers, place them in a large bowl or saucepan and fill completely with cold water. They will stand like this for 2 hours.
2. 
   After the vegetables have soaked well in water, cut 1 centimeter off each cucumber on both sides. This is necessary so that the brine is absorbed faster and the cucumbers are well salted. For the same purpose, you can make 4-5 punctures with a fork around the entire perimeter of the cucumber. This manipulation will also help the brine to absorb quickly.
3. 
   Rinse the leaves and spices in cold water and dry slightly. Peel the garlic cloves and rinse with water. Wash the pan in hot water with 1-2 teaspoons of baking soda added.
4. 
   Let's proceed directly to salting. Place 3 blackcurrant leaves, 2 oak leaves, 2 dill umbrellas, 3 peppercorns and 3 garlic cloves on the bottom of the pan. Now you need to carefully lay out the cucumbers (it is desirable that they are all approximately the same size, no more than 10 centimeters). When the pan is completely filled with cucumbers, place the remaining currant and oak leaves, dill umbrellas, garlic, pepper and 5 horseradish leaves on top.
5. 
   Now you need to prepare the brine. To do this, divide 1.5 liters of water into 2 parts. Heat the first half in a saucepan and add to it 1.5 tablespoons of salt and the same amount (or a little less) of granulated sugar. Wait until the salt and sugar dissolve, and then pour the brine into the second half of the water that was not heated. You need to leave the water until it cools completely.
6. 
   Pour all the cooled brine into the pan with the prepared cucumbers. The top of the pan can be covered with a cotton cloth (not a lid! Cucumbers need to breathe) and left in this state overnight (at least 10 hours). After the specified time has passed, move the pan with the cucumbers to the refrigerator and keep them there for 24-30 hours.
7. 
   That's all, tender, aromatic, crispy and very tasty lightly salted cucumbers are ready!

Enjoy your meal!

Crispy cold-salted cucumbers

Try making this wonderful tasty and crispy snack. These cucumbers are prepared very simply, quite quickly, and always turn out incredibly tasty. You don't need to cook or sterilize anything. What could be simpler?

Ingredients:

• Fresh cucumbers – 1 kg
• Garlic cloves – 3 pcs.
• Water – 1l
• Dill umbrellas – 4-5 pcs.
• Plant leaves (cherry, black currant) – 12 pcs.
• Table salt – 70 g
• Horseradish (leaves) – 2 pcs.
• Dill greens – 20-30 g

Cooking process:

1. First, prepare the cucumbers for pickling. It is best to choose varieties that have pimples - such cucumbers are better suited for pickling than ordinary smooth ones. Rinse them thoroughly under running water. Place the cucumbers in a large saucepan and cover them completely with cold water. Let them sit for 2-3 hours, this will make them even crispier.

2. Wash dill leaves, umbrellas and herbs. At the bottom of the bowl in which you plan to pickle the cucumbers, place 6 blackcurrant leaves, 6 cherry leaves and 2 dill umbrellas, also add half of the dill sprigs.

3. Remove the cucumbers from the water and trim the ends on both sides.This is done so that the salt solution penetrates inside the cucumbers more easily and quickly. Place the cucumbers in a bowl for further pickling. It could be a pan, a basin, a jar - it doesn’t matter, take something in which you will be comfortable pickling cucumbers.

4. Dissolve 70 grams of table salt in a liter of boiled water at room temperature. Mix well.

5. Peel the garlic, rinse in cold water and finely chop. Place the garlic on top of the cucumbers, add the remaining leaves, umbrellas and dill. Also place horseradish leaves on top. Strain the prepared salt solution through gauze folded in several layers and pour this solution evenly over the cucumbers.

6. Now you need to let the cucumbers brew. Leave them at room temperature for 6 hours, or better yet, 8. To prevent dust from getting into the cucumber brine, cover the bowl with cucumbers with a clean kitchen towel.

7. After the specified time has passed, transfer the cucumbers to the refrigerator, where they will continue to infuse for about 24 hours. If you took small cucumbers, they will pickle faster. Larger ones will take a little longer.

8. These crispy lightly salted cucumbers will be a wonderful addition to any vegetable or meat dish on your table.

Enjoy your meal!

A quick way to prepare lightly salted cucumbers with dill

This recipe is suitable for those who really really want pickles, but don’t have them in the house. Also, husbands of expectant mothers who constantly want something sweet or something salty at 3 a.m. can take note of this recipe.

Ingredients:

• Fresh cucumbers – 1 kg
• Vinegar - 1 tbsp. l.
• Garlic cloves – 2-3 pcs.
• Ground black pepper - on the tip of a knife
• Dill greens – 45 g
• Table salt – 1.5-2 tbsp. l.

Cooking process:

1. In order for the cucumbers according to this recipe to turn out quickly and tasty, you need to carefully choose the ingredients. First, you need to choose the right variety of cucumbers. Cucumbers with pimples are best suited for this purpose (immediately put the smooth varieties aside, they will not work). Secondly, the size of the cucumbers is very important: they should be the same size, preferably not exceeding 7-10 centimeters. So, rinse the cucumbers well in cold water. Cut the washed cucumbers lengthwise into 4-8 pieces (depending on the thickness of the vegetable).

2. Also wash the dill in enough water, dry it a little and chop finely.

3. Take a clean three-liter jar and put the cucumbers into it, add chopped dill, a tablespoon of vinegar, a little pepper, the amount of salt you need and peeled garlic cloves on top (it’s better to cut them into rings first).

4. And now begins the most interesting, but at the same time time-consuming part of preparing lightly salted cucumbers according to this recipe. You need to close the jar with a lid and start shaking it vigorously in all directions. This should be done for 8-10 minutes. It’s a rather tiring task for women’s hands, therefore, it will be very good if you entrust this part of preparing cucumbers to strong men’s hands. Shaking promotes the rapid release of juice and the rapid process of salting the cucumbers (due to the fact that they are already cut into pieces and it is easier for the brine to penetrate inside).

5. After your husband (or yourself) shakes the cucumbers thoroughly, place the jar in a cool, shaded place and leave for 30 minutes. During this time, the brine will completely penetrate all the pieces of cucumbers.

6.Before serving, you can sprinkle the prepared lightly salted cucumbers with a small amount of vegetable oil and then stir.

Enjoy your meal!

Lightly salted cucumbers with garlic and herbs with cold brine

Tender and aromatic, moderately salty, juicy and crispy – lightly salted cucumbers are an excellent appetizer and an excellent addition to any dish. They are extremely easy and simple to prepare, and within just a day, two people can enjoy their wonderful taste.

Ingredients:

• Fresh dill – 70-100 g
• Cucumbers – 1 kg
• Salt and sugar - 1 tbsp. l.
• Bay leaf – 1 pc.
• Garlic cloves – 3 pcs.
• Black currant leaves – 3 pcs.
• Allspice – 5 peas

Cooking process:

1. The secret of ideal lightly salted cucumbers is in the correctly selected variety of this vegetable. Remember that smooth cucumbers are more suitable for salads, but prickly cucumbers with pimples are perfect for pickling. First, rinse the cucumbers (preferably they are about the same size) in enough cold water. Then, when they are slightly dry, trim the ends on each side (this will make it easier for the salt to penetrate inside).

2. Take a strong plastic bag, or better yet, two, or even better, a zip bag. Place cucumbers in it.

3. Rinse the dill thoroughly in running water. If you have enough time, you can soak the dill in salt water for 30 minutes, then all living creatures, if any, will come out of it. But if you don’t want to spend a long time fiddling with greens, then just rinse the dill. Then you can tear it directly with your hands and put it in a bag (or you can cut it with a knife - whichever is more convenient for you).

4. Peel the garlic and cut into thin slices. Add the chopped garlic to the bag with the rest of the ingredients.Send the washed currant leaves there, as well as the bay leaf. Add allspice, and then pour a tablespoon of salt and a tablespoon of granulated sugar into the bag.

5. Close or tie the bag and mix all ingredients thoroughly. That's all. Now you just have to wait about 8-10 hours, and the cucumbers will be ready. Just make sure that the bag does not leak.

Bon appetit!

Tender lightly salted cucumbers in mineral water in a saucepan

This unusual method of pickling cucumbers is quite popular. The cucumbers turn out juicy, crispy, moderately salty - you'll just lick your fingers!

Ingredients:

• Small fresh cucumbers – 1 kg
• Garlic cloves – 4 pcs.
• Mineral water – 1.5 liters (the more gas, the better)
• Salt – 2 tbsp. l.
• Dill greens – 50 g

Cooking process:

1. Try to choose cucumbers of the same size so that they do not exceed 10 centimeters in length. Wash them thoroughly in cold water and then dry them a little. Now you need to trim the cucumbers at both ends by 1 centimeter. This trick will help the cucumbers pickle faster.

2. The garlic must first be divided into cloves and peeled. Rinse the garlic with water and then cut into thin slices.

3. Rinse the dill with cold water and place in a colander so that all excess liquid can drain.

4. At the bottom of the dish in which you will cook lightly salted cucumbers, place part of the dill, then a layer of cucumbers on top, then again a layer of dill, a layer of garlic, a layer of cucumbers, a layer of dill, a layer of garlic. And so on until all the ingredients are gone. It is necessary to calculate in such a way that the dill layer is the last.

5. Now you need to dissolve salt in mineral water.It is best to use rock salt without iodine. And adjust the amount of salt to your taste; if you are not a fan of too salty cucumbers, then perhaps 1.5 tablespoons of salt will be enough for you.

6. Pour salted mineral water over the prepared cucumbers and herbs (it should completely cover all the ingredients). Cover the top of the dish with a lid (if possible) or cling film. Lightly salted cucumbers are prepared using mineral water in the refrigerator for approximately 14-16 hours.

Bon appetit!

Classic lightly salted cucumbers with horseradish in a pan

This recipe is suitable for those who love spicy cucumbers. Lightly salted cucumbers turn out tasty, spicy and aromatic. A great way to diversify the ways of preparing lightly salted cucumbers.

Ingredients:

• Water – 2 l
• Cucumbers – 3 kg
• Horseradish leaves – 2 pcs.
• Horseradish root – ½ pc. small size
• Head of garlic – 1 pc.
• Table salt – 5-6 tbsp. l.
• Dill greens – 20 g
• Dill umbrellas – 4 pcs.
• Black pepper – 4 peas

Cooking process:

1. The most important thing in this recipe is to choose the right cucumbers: small, of the same size, with pimples. These varieties are ideal for pickling. After the cucumbers are selected, they need to be thoroughly washed in a sufficient amount of cold water. Then place the clean cucumbers in a large saucepan (or better yet, a basin) and fill it to the top with cold water. You need to let the cucumbers soak in water for at least 2 hours.

2. After this, remove the cucumbers from the water and cut off 1 cm of the cucumber from each end. It is necessary to trim the cucumbers, otherwise the brine will take much longer to penetrate inside.

3. Take the horseradish root and carefully peel it. Then the root needs to be grated on a coarse grater.

4.Rinse the dill (greens and umbrellas) and horseradish leaves under running water and drain in a colander to dry the greens a little.

5. Pour 2 liters of water into a saucepan and bring to a boil. Add 5 tablespoons of salt and black pepper to boiling water, turn off the stove. Cool the brine until lukewarm.

6. While the brine is cooling, prepare a clean and sterile jar. Let us remind you that jars can be sterilized not only by steaming, but also in the microwave and oven.

7. It's time to put the cucumbers in jars. Tear the dill sprigs with your hands and place them on the bottom of the jar, add 1 horseradish leaf, part of the grated horseradish, cucumbers, garlic and cucumbers cut into rings. Top with a little more grated horseradish, a horseradish leaf and dill umbrellas. Pour the brine into jars and cover the jars with a saucer. The cucumbers should stand like this (not in the refrigerator) for about 3 days. During this time, the cucumbers will have time to soak in the brine and the aroma that the herbs and spices will give off. Now you can put the cucumbers in the refrigerator for permanent storage.

Enjoy your meal!

Cold-salted cucumbers with the addition of black currant leaves

We present to your attention a simple recipe for delicious, juicy, crispy and very aromatic lightly salted cucumbers with blackcurrant leaves. This excellent appetizer will perfectly complement any vegetable or meat dish.

Ingredients:

• Fresh cucumbers – 2 kg
• Table salt – 50 g
• Drinking water – 1.5 l
• Garlic cloves – 4-5 pcs.
• Blackcurrant leaves – 4-6 pcs.
• Dill umbrellas – 4-5 pcs.
• Cherry and oak leaves - to taste

Cooking process:

1. Take a pair of cherry and oak leaves, 6 blackcurrant leaves and dill umbrellas. Rinse all greens with plenty of cold water and then let dry.At this time, peel the garlic cloves and cut them into thin slices using a knife.

2. Wash the cucumbers in plenty of cold water. Try to keep them all approximately the same size (no more than 10 centimeters), and the variety is also very important. Prickly cucumbers and cucumbers with pimples are best suited for pickles. Smooth varieties of cucumbers will look perfect in a salad. So, cucumbers need to be cut off about 1-1.5 centimeters on each side. Thanks to this, they will be able to salt faster.

3. Pour 1.5 liters of water into a saucepan and bring to a boil. Turn off the heat and add salt to the hot water. Mix well and cool to room temperature.

4. While the brine is cooling, prepare a three-liter jar. It is best if you wash it thoroughly and steam it in a water bath for 5-10 minutes, then put one oak and cherry leaf, 2-3 dill umbrellas, 3 currant leaves and a bunch of garlic rings on the bottom of the jar. Then carefully lay out the cucumbers, and top with the remaining garlic, leaves and dill. Pour the cooled brine into the jar with cucumbers and cover the jar with a plate.

5. For the first three days, lightly salted cucumbers should be infused at room temperature, and then they should be placed in the refrigerator, covering the jar with a nylon lid.

6. Tender lightly salted cucumbers are ready. We hope you enjoy their great taste.

Enjoy your meal!