Lightly salted cucumbers with cold water

Classic crispy lightly salted cucumbers can be prepared by first filling them with cold water and then with brine, while correctly selecting the proportions of the components for a 3-liter jar. Cucumbers in cold water reach readiness slower than those filled with hot brine, but they turn out denser and crispier. Seasonings, herbs, garlic, leaves of berry bushes and fruit trees will add flavor to lightly salted cucumbers.

Crispy lightly salted cucumbers - a classic recipe in a 3-liter jar

This recipe does not use vinegar, only natural ingredients. It is better to pour cucumbers with cold boiled water, but you can simply use filtered water, but they will be stored less. Having chosen this recipe, you need to be prepared for the fact that the cucumbers will take 3 days to become ready.

1. 
   How to cook crispy lightly salted cucumbers with cold water? Prepare products for further culinary processing: wash the herbs, peel the garlic, wash the cucumbers thoroughly. If they are very prickly, you can soak them in cold water for a couple of hours before cooking.
2. 
   Place some of the garlic cloves, dill and parsley into a washed and scalded 3-liter jar.
3. 
   Place the cucumbers in a vertical position in a jar, trying to fit them tightly. A 3-liter jar will take approximately 1.5 kg of cucumbers.
4. 
   Then add the rest of the dill and parsley and the remaining cloves of garlic to the cucumbers. If you use hot pepper, you need to cut it into pieces and also put it in a jar. Add a few black peppercorns to the jar as well. Try to place all the ingredients in the voids between the cucumbers, and not accumulate at the top at the neck.
5. 
   Stir 2 tbsp in a liter of cold boiled, mineral without gases or filtered water. spoons of salt. The salt needs to be completely dissolved. To be sure that there will be enough water, you can immediately take double the volume, maintaining the proportion of water and salt: per 1 liter. water 2 tbsp. spoons of salt.
6. 
   Pour salted water into the jar and close with a nylon lid. After 3 days, the cucumbers can be served.

Bon appetit!

Lightly salted cucumbers in cold brine for a 3-liter jar

Cucumbers according to this recipe become lightly salted about a day after immersing them in brine. Currant and cherry leaves are used for a pleasant aroma, and garlic and black peppercorns add the necessary heat and spiciness.

Ingredients:

• 2 kg of cucumbers.
• 4 cloves of garlic.
• 3 tbsp. l. salt.
• 3-4 currant leaves.
• 4-6 cherry leaves.
• 4 black peppercorns.
• 1 dill umbrella.

Cooking process:

1. Wash the cucumbers, pre-soaked for 1-2 hours, and completely remove the thorns. Then cut off the ends.

2. If the vegetables are large, you can cut them lengthwise or crosswise into pieces. This manipulation will also allow the cucumbers to pickle faster.

3. Divide the garlic into cloves and peel.

4. Wash the dill umbrella and cherry and currant leaves well. Be sure to pay attention to the curled edges of the leaves, if any - straighten them and make sure there are no debris or insect larvae. To be safe, it is better to pour boiling water over all green ingredients.

5. Wash the jar, scald with boiling water, and let the water drain. Place half the currant and cherry leaves, half the dill umbrella and 2 cloves of garlic on the bottom.

6. Fill the jar with cucumbers, leaving some space for the remaining greens. Add black peppercorns. If desired, you can add bay leaf.

7. Dissolve 3 tablespoons of salt in 2 liters of water. Take cold water. Pour the solution into a jar, close with a tight lid and shake gently several times.

8. Leave the jar of cucumbers for a day at room temperature. Before use, place in the refrigerator for several hours, as cold lightly salted cucumbers taste better. If you want a more sour product, keep the vegetables in the room a little longer.

Bon appetit!

Crispy cold-salted cucumbers with dill

The slogan of this recipe: you can never have too much dill! This aromatic greenery plays the role of the main flavoring agent here. Cucumbers have a neutral taste and are suitable for those who are contraindicated in spicy foods.

Ingredients:

• Cucumbers – 1.5 kg.
• Dill (twigs and umbrellas) – 200 g.
• Water – 1 l.
• Salt – 2 tbsp. l.
• Bay leaf – 1 pc.
• Oak and currant leaves optional.

Cooking process:

1. Place the cucumbers in cold water to soak and leave for an hour. This step should not be neglected, since it is designed not only to clean the cucumbers, but also to ensure their crispness.

2. After this, wash off dirt and all prickly elements from the surface of the vegetables. Cut off the stems and, if the cucumbers are large, divide them into pieces with a knife.

3. Rinse the dill with running water. Dried greens are also suitable for lightly salted cucumbers, so there is no need to remove dry branches.

4. Wash oak and currant leaves and pour boiling water over them. It is not necessary to use them. It is important to know that currants add a slight winey aroma, while oak leaves can be slightly bitter. You can only use one type of leaf.

5. Prepare a 3-liter jar for use: wash it thoroughly and pour boiling water over it.

6. Place half the volume of dill on the bottom, then carefully fold the cucumbers. Place the dill on top again, add a bay leaf and, if desired, oak and currant leaves.

7. Dissolve 2 tablespoons of salt in a liter of water, pour the solution into the jar and close tightly. Shake the jar to distribute the salt solution throughout the entire volume.

8. Place the cucumbers in a warm place for a day or simply leave them at room temperature. After 24 hours, you can use the product.

Bon appetit!

Classic cold-salted cucumbers with garlic and herbs

This is a classic recipe for lightly salted cucumbers, which differs from the standard one in the use of several types of greens. In addition to dill and parsley, cilantro and tarragon are used here. Cucumbers turn out spicy, with a slight bitterness.

Ingredients:

• Cucumbers – about 1.5 kg.
• Garlic – 1 head.
• Salt – 3 tbsp. l
• Water – about 2 liters.
• Parsley, cilantro, dill, tarragon - 3-4 sprigs each.
• Bay leaf – 2 pcs.

Cooking process:

1. Clean the cucumbers from dirt, thorns, and putrefactive areas. Remove ends with a knife and cut into pieces if necessary.

2. Peel the garlic and rinse the cloves.

3. Rinse the sprigs of greenery well under water and cut them in half so that they are not too long. The composition of greens can be varied. Dill is required, and other types of herbs are optional. If you don’t like the specific taste of cilantro or tarragon, you can leave only parsley and dill. But in general, this bouquet of greenery harmonizes perfectly with cucumbers.

4. Place half of all the greens into a 3-liter jar, washed in advance. Place the cucumbers in a container tightly, but without pressing. Place the greens again on top of the layer of cucumbers. Throw the garlic cloves into the spaces between the cucumbers so that it is distributed throughout the jar. Place two laurel leaves.

5. Mix the water and salt well and pour it into the jar with cucumbers. Close the jar with a nylon lid and leave for 12 hours so that the cucumbers are pickled. Then move the jar to the refrigerator and wait another three hours. Before use, discard the top layer of greens and serve the cucumbers.

Bon appetit!

Step-by-step recipe for preparing cucumbers in cold water with horseradish

Horseradish leaves or its root are suitable for this recipe. This plant gives cucumbers strength, aroma and pleasant taste. Cucumbers must sit in brine for two to three days before they can be consumed.

Ingredients:

• Cucumbers – 1.5-1.7 kg.
• Salt – 50 g.
• Water – 1 l.
• Garlic – 3 cloves.
• Cherry leaves – 6 pcs.
• Dill - 2 umbrellas.
• Peppercorns – 4 pcs.
• Horseradish – 70 g root or 4 leaves.

Cooking process:

1.Before cooking, process the cucumbers in the traditional way: soak in water for 1-2 hours, wash well, and, if necessary, brush. Cut off a couple of millimeters at the ends and, if necessary, divide into parts.

2. Prepare jars for storing vegetables and herbs. If you are going to store cucumbers for a long time, it is better to sterilize the containers. For short-term storage, simply pour boiling water over them.

3. Wash the horseradish root or leaves and pour boiling water over them; do the same with the cherry leaves and dill.

4. Peel the garlic cloves.

5. Cover the bottom of the jar with dill, cherry leaves and leaves or pieces of horseradish root. Then place the cucumbers in neat rows in a vertical position. Add black peppercorns and garlic. You can add a little hot pepper for spiciness.

6. Stir salt in a liter of water. There may not be enough brine if the cucumbers are not packed tightly, so you can immediately mix a double portion and use as much as will fit in the jar. The main thing is to maintain the proportions: per 1 liter. water 50 g. salt.

7. Leave the lidded jars at room temperature for two to three days. Then cool by placing in the refrigerator - this is also the best place to store cucumbers after opening the jar.

Bon appetit!