Lightly salted cucumbers in brine

Lightly salted cucumbers in brine are a favorite appetizer made from fresh and especially early cucumbers, which is distinguished by a quick method of pickling in brine with a low salt content and an excellent taste due to garlic and dill. In the recipes in this topic, we cook cucumbers in any container, although there are many options in the package.

Quick lightly salted cucumbers in brine in 1 liter of water

Quick lightly salted cucumbers in brine are prepared hot and will be ready in a day. This recipe shows the standard calculation of salt per 1 liter of water, which is 30 grams or a heaped tablespoon and a set of spices for delicious pickling. Salt the cucumbers in a saucepan. A liter of brine is enough to pickle 1.5 kg of fresh cucumbers.

1. 
   How to prepare crispy, lightly salted quick-cooking cucumbers in brine in 1 liter of water? Prepare cucumbers and a set of spices according to the proportions of the recipe.
2. 
   Soak the cucumbers in ice water for a couple of hours in advance, then rinse well and remove the ends.
3. 
   Some of the cucumbers can be left with the ends to be salted a little later.
4. 
   Using a sharp knife, make 2-3 longitudinal cuts on the cucumbers.
5. 
   Wash the green leaves with dill umbrellas and place some of them on the bottom of the pan. Sprinkle peppercorns and add bay leaves.
6. 
   Then place the prepared cucumbers compactly in the pan.
7. 
   In another saucepan, boil a liter of clean water, cool to 70 degrees and dissolve a spoonful of rock salt in it. Pour hot brine over cucumbers.
8. 
   Cover the cucumbers with the remaining dill leaves. Place a flat plate and a small weight on top of the workpiece.
9. 
   Leave the cucumbers for a day at room temperature. After this time, cool the quick lightly salted cucumbers in brine in 1 liter of water and serve. Bon appetit!

Crispy lightly salted cucumbers in a jar with garlic and dill

To prepare crispy lightly salted cucumbers in a jar with garlic and dill, some nuances are important: pre-soaking the vegetable and using cold brine, because hot brine reduces the crispy taste. Often the crunchy taste of cucumbers is complemented with mustard. Salt cucumbers in a jar of any size. Salting time is 3 days.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 2 l.

Ingredients:

• Cucumbers – 1 kg.
• Water – 1 l.
• Salt – 60 gr.
• Dill – 1 bunch.
• Garlic – 1 head.

Cooking process:

Step 1. Dissolve 60 grams of rock salt in cold boiled water. This is 2 tbsp. no slide.

Step 2.Wash a bunch of green dill, dry with a napkin and finely chop.

Step 3. Peel the head of garlic and cut the cloves into longitudinal halves.

Step 4. Place half of the chopped dill and garlic in the bottom of clean jars.

Step 5. Place pre-soaked and washed cucumbers tightly in jars, placing them vertically.

Step 6. Place the rest of the dill and garlic on top of the cucumbers.

Step 7. Completely fill the cucumbers in the jar with cold brine and close with any lid.

Step 8. Leave the jars for three days at room temperature. After this time, lightly salted cucumbers can be served.

Step 9. Cooked crispy lightly salted cucumbers in a jar with garlic and dill retain their taste perfectly for a couple of months when stored in the refrigerator. Bon appetit!

Lightly salted cucumbers with instant cold brine

Lightly salted cucumbers with cold brine are recognized as the most delicious and classic way to prepare this snack. In cold brine, cucumbers retain their crunchy taste and green color perfectly. The pickling time is 1 day, but it can be reduced by cutting the cucumbers into pieces. In this recipe, add a little sugar to the brine to speed up the fermentation process.

Cooking time: 1 day.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Cucumbers – 1 kg.
• Water – 1 l.
• Salt – 2 tbsp. no slide.
• Sugar – 1 tbsp.
• Garlic – 4 cloves.
• Horseradish leaves - to taste.
• Dill umbrellas - to taste.
• Peppercorns - to taste.
• Black peppercorns - to taste.

Cooking process:

Step 1. Rinse the cucumbers well and soak in cold water for several hours.

Step 2. Then cut off the ends of the cucumbers.

Step 3.Rinse the set of greens for pickling cucumbers with cold water and select its composition to your liking. Peel the garlic cloves.

Step 4. Place the prepared cucumbers with herbs and garlic in any pickling container in layers.

Step 5. In another bowl, completely dissolve the amount of salt and sugar indicated in the recipe in a liter of cold water. Pour this brine over the cucumbers. Place a plate with a small weight on top of them and leave for 10 hours at room temperature. Then put the cucumbers in the refrigerator for 10-12 hours.

Step 6. After this time, cooked lightly salted cucumbers with cold brine can be served. Bon appetit!

Hot pickled cucumbers

Lightly salted cucumbers using the hot method are considered the fastest way to prepare this delicious snack, and hot brine removes the bitterness of cucumbers. In this recipe, we take the classic calculation of salt and add dill with currant leaves, cherries and garlic from the spices.

Cooking time: 1 day.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Cucumbers – 1 kg.
• Water – 2 l.
• Salt – 2 tbsp.
• Sugar - to taste.
• Dill umbrellas – 4 pcs.
• Currant leaves – 4 pcs.
• Cherry leaves – 6 pcs.
• Garlic with stem - 1 head.

Cooking process:

Step 1. Rinse the cucumbers and herbs well under running water. Peel the garlic from the outer husk.

Step 2. In a separate pan, boil two liters of clean water and dissolve the required amount of salt in it with the addition of sugar.

Step 3. Place two dill umbrellas with chopped garlic in the selected container for pickling cucumbers.

Step 4. Place one layer of prepared cucumbers on top of them and cover with cherry and currant leaves. Then place the rest of the cucumbers, add chopped garlic cloves and the rest of the dill.

Step 5.Fill the cucumbers completely with hot brine. Place a flat plate on top.

Step 6. Place any weight on top of the cucumbers and leave at room temperature for one day. If you want more pickled cucumbers, then you can leave them warm for another day.

Step 7. After a day, place the lightly salted cucumbers in the refrigerator.

Step 8. Hot-cooked and chilled lightly salted cucumbers can be served. Bon appetit!

Crispy lightly salted cucumbers in brine with mustard

Mustard in any form is often added to various preserves, and in this recipe we will prepare lightly salted cucumbers with it. Mustard gives cucumbers a special taste and perfectly maintains their crunchy texture. We will complement the taste of cucumbers with basil, garlic, and parsley. Fill the cucumbers with warm brine, which will also preserve their crispy taste, and salt them in a 3-liter jar.

Cooking time: 1 day.

Cooking time: 30 minutes.

Servings: 3 l.

Ingredients:

• Cucumbers – 1.5-2 kg.
• Water – 1 l.
• Salt – 2 tbsp. no slide.
• Mustard powder – 1 tbsp.
• Garlic – 1 head.
• Basil – 2 sprigs.
• Parsley – 4 sprigs.
• Bay leaf – 2 pcs.
• Black peppercorns – 6 pcs.

Cooking process:

Step 1. Soak the fresh cucumbers selected for this appetizer in ice water for a couple of hours in advance and then rinse well.

Step 2. Place parsley with sliced ​​garlic at the bottom of a clean 3-liter jar.

Step 3. Add washed sprigs of fresh basil to them.

Step 4. Then place clean cucumbers compactly in the jar and pour a spoonful of dry mustard on top.

Step 5. In a saucepan, cook the brine from the amount of water and salt specified in the recipe. Add peppercorns and bay leaves to it, cook for a couple of minutes and cool the brine to room temperature.

Step 6.Pour warm brine over the cucumbers in a jar, cover with a lid and cool completely. Then put the jar in the refrigerator for a day.

Step 7. After a day, or better yet after two, crispy lightly salted cucumbers in brine with mustard can be served. Bon appetit!

Quick lightly salted cucumbers in brine with horseradish

The addition of horseradish, and more often in the form of leaves, makes quick, lightly salted cucumbers in brine crispy, since this spicy plant contains a lot of tannins, and also gives the cucumbers a special taste and aroma. Salt the cucumbers in a saucepan and make the salt solution classic for lightly salted cucumbers. In this recipe, we complement the taste of cucumbers with garlic and hot pepper, and use warm brine.

Cooking time: 12 hours.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Cucumbers – 1 kg.
• Water – 2 l.
• Salt – 2.5 tbsp.
• Horseradish leaf – 1 pc.
• Dill umbrellas – 5 pcs.
• Hot pepper – ½ pc.
• Garlic – 5 cloves.
• Sweet peas – 8 pcs.

Cooking process:

Step 1. Immediately prepare all ingredients according to the recipe.

Step 2. In a separate saucepan, bring 2 liters of clean water to a boil, completely dissolve the salt in it and leave the brine to cool slightly.

Step 3. Rinse the cucumbers well under running water and remove the ends.

Step 4. Wash the dill umbrellas with horseradish leaves and chop. Peel the garlic cloves. Cut the hot pepper into small pieces.

Step 5. Place half of the chopped greens on the bottom of the pan for pickling cucumbers.

Step 6. Place one row of prepared cucumbers tightly on top of the greens.

Step 7. Cover them with some of the rest of the greenery and place the second row of cucumbers. Place the rest of the greens, garlic cloves, hot peppers on the cucumbers and sprinkle allspice peas.

Step 8. Pour warm brine over the cucumbers.Place a plate and a small weight on top. Leave the cucumbers for 12 hours at room temperature.

Step 9. After this time, quick lightly salted cucumbers in brine with horseradish can be served. Bon appetit!

Lightly salted cucumbers in mineral water

Lightly salted cucumbers in mineral water are among the quick-cooking options. Cucumbers in mineral water perfectly retain their crispy taste, are completely salted and are well saturated with the aroma of spices. The water chosen is highly carbonated and slightly salty. It is taken in a 1:1 ratio to cucumbers, and salt is added at the rate of 2 tbsp. spoons per 1 liter of mineral water and it is better to dissolve it in hot water.

Cooking time: 10 hours.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Cucumbers – 1 kg.
• Mineral water – 1 l.
• Salt – 2 tbsp.
• Horseradish leaf – 2 pcs.
• Dill – 1 bunch.
• Garlic – 7 cloves.

Cooking process:

Step 1. First of all, prepare all the ingredients for pickling cucumbers and the appropriate utensils. Wash the greens and cucumbers. Peel the garlic cloves.

Step 2. Cut the horseradish leaves into wide strips. Cut a bunch of dill with umbrellas and stems into large pieces. Place this cut into a saucepan.

Step 3. Crush the garlic cloves with the back of a knife and add to the greens.

Step 4. Remove the ends of the cucumbers. Then place the prepared cucumbers tightly and in layers in a pan on top of the greens, placing larger specimens on the bottom.

Step 5. Heat a little mineral water, dissolve salt in it and mix with the rest of the water. Pour this mineral brine over the cucumbers in the pan until they are completely covered.

Step 6: Place a flat plate and a small weight on top of the cucumbers.

Step 7. Leave the cucumbers at room temperature for 10 hours.After this time, take a sample and, if the cucumbers are not salted enough, leave them in the brine for another couple of hours.

Step 8. Lightly salted cucumbers cooked in mineral water, crispy and aromatic, can be served at the table. Bon appetit!

Quick hot cucumbers with garlic and herbs

In this recipe, you are invited to cook lightly salted cucumbers with garlic and herbs in a hot way, which is quick and convenient. Cucumbers in a hot layer are salted for 6 hours and are well saturated with the aroma of spices. From the greens we take dill umbrellas, horseradish leaves, cherries and currants. We cook cucumbers in a saucepan, but you can also cook them in a three-liter jar, whichever is more convenient for you.

Cooking time: 6 hours 15 minutes.

Cooking time: 15 minutes.

Servings: 3 l.

Ingredients:

• Cucumbers – 1.5 kg.
• Water – 1 l.
• Salt – 1.5 tbsp.
• Horseradish leaf – 1 pc.
• Cherry leaves – 3 pcs.
• Currant leaves – 3 pcs.
• Dill umbrella – 2 pcs.
• Garlic – 5 cloves.

Cooking process:

Step 1: Prepare all the ingredients for this appetizer right away. Rinse the cucumbers and herbs well under running water. Peel the garlic. For pickling, take a stainless steel pan or a three-liter jar.

Step 2. Remove the ends of the cucumbers. Then place the cucumbers tightly in the pan and chop the garlic cloves for them.

Step 3. Cover the cucumbers with cherry and currant leaves. Cut the dill stems and horseradish leaves into large pieces and place on top.

Step 4. Boil a liter of clean water and dissolve 1.5 tbsp in it. spoons of salt. If this amount of brine is not enough, then cook a second batch with the same salt calculation.

Step 5. Pour hot brine over the cucumbers in the pan. Place a plate with a small weight on top and leave the cucumbers for 6 hours to salt and cool.

Step 6.During this time, quick hot cucumbers with garlic and herbs will be ready, but it is better to put them in the refrigerator overnight and then serve them at the table. Bon appetit!