Lightly salted cucumbers in a pan with hot brine

Lightly salted cucumbers with hot brine in a saucepan are a simple and very quick appetizer. When the cucumber season comes, the life of every cook and just a person who cooks blossoms with new colors. After all, what can’t be prepared from this vegetable! Fresh salad, pickle for the winter, cucumbers in a jar... We invite you to make one of the simplest and at the same time popular snacks. These are classic lightly salted cucumbers, cooked in a hot saucepan. We bring to your attention 7 different recipes for every taste.

Classic recipe for lightly salted cucumbers in a pan with hot brine    

The advantage of lightly salted cucumbers in a hot saucepan is the speed of preparation. In a short time, the vegetables manage to reach their condition and at the same time remain crispy. For this recipe we use a 3 liter saucepan.

1. 
   How to cook crispy lightly salted cucumbers in a pan with hot brine? Let's prepare our cucumbers. We wash them thoroughly and cut off the ends. This is necessary so that they do not become bitter.
2. 
   Prepare all the spices and herbs for the dish. We clean, rinse. Reduce the amount of hot pepper to your taste so that it is not too spicy.
3. 
   Place the cucumbers in the first layer as tightly as possible into the pan. Add spices and some herbs with garlic slices on top.
4. 
   Next, lay out the second layer tightly. If there are a lot of vegetables left, you can make two layers. Add the greens again plus half the hot pepper. Thus, we alternate vegetables with spices until they are completed.
5. 
   Let's start preparing the brine. To do this, bring water to a boil in a separate container, add salt and sugar. Pour the resulting hot liquid into the cucumbers. We take a plate smaller in diameter than the pan and press our workpiece. Let it sit for about a day until the cucumbers change color. After this you can use them. Keep refrigerated.

Bon appetit!

Crispy lightly salted cucumbers in hot water

Unlike the classic recipe, in this version we add currant leaves. Combined with hot brine, it will make our lightly salted cucumbers not only aromatic, but also crispy. The amount of spices can be adjusted to your taste.

Ingredients:

• Sugar – 1 tbsp. l.
• Currant leaves – 7 pcs.
• Cucumbers – 1.2 kg.
• Water – 1.2 l.
• Black pepper – 5 peas.
• Dill greens – 1 bunch.
• Horseradish leaves – 2 pcs.
• Garlic – 3 cloves.
• Cherry leaves – 6 pcs.
• Coarse salt - 1 tbsp. l.

Cooking process:

1. Select small, fresh cucumbers, wash them and cut off the tails and ends.

2. We clean and rinse the necessary greens.

3. Place cucumbers with spices in a saucepan. It is better to alternate layers, in this case the cucumbers will turn out fragrant and tasty. So, put black peppercorns with chopped garlic and the rest of the herbs on the layer with cucumbers. After that - a layer of cucumbers and so on.

4. Prepare the brine from granulated sugar, coarse salt and water. As soon as the salt and sugar dissolve in boiling water, remove from heat. While hot, pour it over our cucumbers until covered.

5. In this form, leave the cucumbers to marinate for several hours, until the brine cools to room temperature.

6. After this, we send the workpiece to be stored in the refrigerator. After one day, the product is ready for use.

Step-by-step recipe for preparing lightly salted cucumbers with vinegar

Cucumbers pickled with vinegar have a piquant and sour taste. When consumed, they resemble cucumbers from a barrel and perfectly complement snacks with hot potatoes.

Ingredients:

• Cucumbers – 0.5 kg.
• Vegetable oil (odorless) – 60 ml.
• Sugar – 1.5 tbsp. l.
• Vinegar 9% – 1 tbsp. l.
• Salt – 1 tsp.
• Garlic – 4 cloves.
• Dill – 1 bunch.

Cooking process:

1. Select cucumbers for preparation. We will need small, pimply fruits that are approximately the same size. We rinse them with water and let the water drain. Trim the ends on both sides. It is important that the cucumbers are not bitter, otherwise the dish will be spoiled.

2. Cut the cucumbers into quarters into a saucepan.To do this, cut the cucumber in half crosswise, and then each half into 4 parts lengthwise.

3. Add salt and sugar to them. You can change the quantity at your discretion.

4. Peel the garlic and chop it finely or in three using a special grater. Place in a saucepan.

5. Wash the dill and chop finely with a knife. Add next to the cucumbers. Pour in vinegar.

6. Mix the mass well with a large spoon.

7. Heat vegetable oil until hot. This is convenient to do in the microwave. Pour it hot into a saucepan with cucumbers and herbs.

8. After mixing everything, leave to cool. Then we put it in the refrigerator for storage.

Enjoy your meal!

Classic lightly salted cucumbers in a pan with hot brine without vinegar

As the name suggests, there is no vinegar in this recipe. Fresh vegetables along with aromatic herbs and spices will make our preparation the most delicious at a regular or festive feast. Prepare spicy cucumbers this way and share the recipe with your friends.

Ingredients:

• Fresh cucumbers – 800 gr.
• Bay leaf – 1-2 pcs.;
• Garlic – 1 head.
• Dill umbrellas – 2-3 pcs.
• Salt – 2 tbsp. l.
• Water – 1.2 l.

Cooking process:

1. Prepare the cucumbers. For this option, it is better to take large or medium fruits. Rinse them with running water and cut off the ends with a knife. Then let it dry slightly on a napkin or towel.

2. For pickling, take a two-liter saucepan. Let's wash it and start filling it.

At the bottom we place slices of half a head of garlic, a dill umbrella, a bay leaf and 1 tablespoon of salt.

1. Place cucumbers on top in a thick, even layer.

2. Add the remaining herbs and spices.

3. Bring water to a boil in a kettle or saucepan.Pour boiling water over our cucumbers until completely covered. Close the lid and shake a little to completely dissolve the salt. Leave to cool at room temperature.

4. After this, transfer the cucumbers along with the marinade into a 1.5 liter jar (or other convenient container) for further storage in the refrigerator.

5. After a day, classic lightly salted cucumbers without vinegar are ready to eat. They can be safely added to a salad or served as an independent snack.

Bon Appetit everyone!

Fragrant lightly salted cucumbers in a pan with garlic and herbs

In this recipe, the emphasis is on young, aromatic garlic and equally aromatic herbs. During the cucumber season, there is more than enough of both in the garden beds and on store shelves. Thanks to this flavor combination, any housewife will enjoy cucumbers.

Ingredients:

• Hot red pepper – 1 pc.
• Cherry leaves – 6 pcs.
• Fresh parsley - 1 bunch.
• Fresh dill – 1 bunch.
• Fresh cucumbers – 1.7 kg.
• Table salt – 1 tbsp. l.
• Young garlic – 6 cloves.
• Bay leaf – 3 pcs.
• Granulated sugar – 1 tbsp. l.
• Horseradish leaves – 2 pcs.
• Purified water – 1.8 liters.

Cooking process:

1. Wash fresh cucumbers and cut off the ends on both sides.

2. We also wash all greens (leaves, bunches) to remove debris under running water. Let the excess water drain.

3. Place vegetables with herbs and garlic in a 2-liter saucepan. The latter must be peeled and finely chopped into cubes so that it releases the juice. You also need to grind hot peppers.

4. Prepare the brine. To do this, take a pan and pour water into it. Add bay leaf, salt and granulated sugar. Place on the fire and after boiling, after a couple of minutes, remove from the heat.

5.Pour hot brine over vegetables with herbs, pepper and garlic. Leave the cucumbers lightly salted for one day. After this, you can eat them, continuing to store them in the refrigerator.

Bon appetit!

Classic lightly salted cucumbers with tomatoes with hot brine in a pan

Cucumbers and tomatoes are the perfect classic combination for a Slavic person. So, if you salt them together in a saucepan with hot brine, it will turn out so tasty that you won’t be able to pull your ears off. And aromatic herbs and greens will be a wonderful addition to such an appetizer.

Ingredients:

• Cucumbers – 1 kg.
• Tomatoes – 1 kg.
• Vinegar 9% - 1 tbsp. l.
• Salt – 2 tbsp. l.
• Dill – 3 umbrellas.
• Parsley – 1 bunch.
• Cilantro – 1 bunch.
• Dill – 1 bunch.
• Chili pepper – 1 pc.
• Sugar – 2 tbsp. l.
• Allspice – 3 g.
• Bay leaf – 1 pc.
• Garlic – 2 pcs.
• Water – 1 l.

Cooking process:

1. Let's prepare the vegetables. Wash them and dry them on a towel. Next, cut off the ends of the cucumbers and the stems of the tomatoes. For this recipe, it is advisable to take small-sized vegetable fruits so as not to cut them into pieces. But this is also acceptable.

2. Carefully sort the greens and rinse under running water. Peel the garlic and cut the clove into two parts. The quantity and composition of spices and herbs can be varied depending on your taste preferences.

3. Transfer the vegetables and herbs into a saucepan and pour cold water into glasses to measure the required amount of water.

4. As a result, pour the water into another pan.

5. Now you need to arrange the cucumbers and tomatoes in layers with herbs and garlic in the first pan. There should be greens on the bottom and top of the vegetables. Place a bay leaf on the very top.

6. Bring the water for the marinade to a boil and pour it over our preparation. After 5 minutes, pour the liquid back into the pan.

7. Add salt and sugar, peppercorns and hot pepper. Bring to a boil and add vinegar.

8. Pour hot marinade over vegetables with spices. Once completely cooled, place in the refrigerator.

Bon appetit!

Delicious cucumbers in a pan with horseradish

In this recipe we will add horseradish root and leaves. Cucumbers according to this recipe turn out crispy, with the necessary sharpness. Under no circumstances use smooth varieties for this recipe; only pimply ones will do.

Ingredients:

• Cucumbers – 600 gr.
• Horseradish root – 1 pc.
• Coarse table salt – 20 g.
• Dill – 3 umbrellas.
• Black currant – 6 leaves.
• Young garlic – 2 cloves.
• Horseradish leaves – 2 pcs.
• Water – 0.5 l.

Cooking process:

1. Select whole ripe cucumbers. We wash them and trim the ends. Take only young and strong specimens with pimples for pickling. You can make a cut in the middle of each cucumber so that they can be salted faster.

2. Peel the horseradish root, rinse and cut into pieces.

3. Divide the horseradish leaves into several equal parts.

4. Wash all the greens and dry them in a colander.

5. Peel the garlic cloves and cut into slices.

6. Place dill branches, currant leaves, garlic, horseradish leaves and root on the bottom of the pan.

7. Place the cucumbers in a layer on top.

8. Place another horseradish leaf and a sprig of dill on the cucumbers.

9. Prepare the brine in a separate container. To do this, add salt to the water and bring to a boil.

10. Pour boiling marinade over cucumbers with horseradish until the top leaf is hidden under water.

11. Cover the pan with the workpiece with a lid.

12. Leave for half a day at room temperature, shaking the pan periodically.

13. You can store lightly salted cucumbers with horseradish in a saucepan for no more than 7 days in the refrigerator.