Crispy classic lightly salted cucumbers in a saucepan with cold water, brine - 7 recipes

We suggest you cook crispy classic lightly salted cucumbers in a saucepan with cold water or brine. They are prepared very simply, quickly enough, and you will be pleasantly surprised at how delicious salted cucumbers are. We have prepared for you 7 ways to prepare such cucumbers, in addition to making everything even more clear, all the recipes with the photo show step by step what and how to do. Try it and see for yourself.

The classic recipe for lightly salted cucumbers in a saucepan of cold water

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

Cooking time: 1-1.5 days

Servings: 3 liter jar

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  Before proceeding directly to pickling cucumbers, you must first rinse them in a sufficient amount of cold water. Then, to remove the bitterness from the cucumbers, place them in a large basin or saucepan and cover them completely with cold water. They will stand like this for 2 hours.
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  After the vegetables are well soaked in water, cut 1 centimeter on 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 be absorbed faster.
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  Rinse the leaves and spices in cold water and dry a little. Peel the garlic cloves and rinse with water. Wash the jar in hot water with 1-2 teaspoons of baking soda.
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  We proceed directly to salting. At the bottom of the jar, place 3 blackcurrant leaves, 2 oak leaves, 2 dill umbrellas, 3 peppercorns and 3 garlic cloves. Now you need to carefully lay out the cucumbers (it is desirable that they are all about the same size, no more than 10 centimeters). Cucumbers should not be placed in a jar, but placed vertically (especially the first row). When the jar is completely filled with cucumbers, place the remaining currant and oak leaves, dill umbrellas, garlic, pepper and 5 horseradish leaves on top.
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  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 1.5 tablespoons of salt and the same amount (or slightly less) granulated sugar to it. Wait for the salt and sugar to dissolve, and then pour the brine into the second half of the unheated water. You need to leave the water until it cools completely.
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  Pour all the cooled pickle into a jar with prepared cucumbers. The top of the jar can be covered with a cotton cloth (not a lid! The cucumbers must breathe) and leave in this state overnight (at least 10 hours). After the specified time, move the jar of cucumbers to the refrigerator and keep them there for 24-30 hours.
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  That's all, tender, fragrant, crispy and very tasty salted cucumbers are ready!

Enjoy your meal!

Crispy lightly salted cucumbers in a cold way

Try this delicious crunchy appetizer. Such cucumbers are prepared very simply, quickly enough, and they always turn out to be unsurpassedly tasty. You don't need to cook or sterilize anything. What could be easier?

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 where there are 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 stand like this for 2-3 hours, from this they will become even more crispy.
2. Rinse the dill leaves, umbrellas and herbs. At the bottom of the dish in which you plan to salt the cucumbers, put 6 black currant leaves, 6 cherry leaves and 2 dill umbrellas, also add half the dill sprigs.
3. Remove the cucumbers from the water and trim off the ends on both sides. This is done so that the saline solution penetrates the cucumbers more easily and faster. Place the cucumbers in a bowl for further pickling. It can be a saucepan, a basin, a jar - it doesn't matter, take whatever it will be convenient for you to pickle cucumbers in.
4. Dissolve 70 grams of sodium chloride in a liter of boiled room temperature code. Mix well.
5. Peel the garlic, rinse in cold water and chop finely. Place the garlic on top of the cucumbers, place the leftover leaves, umbrellas and dill herbs. Also put horseradish leaves on top. Strain the prepared saline solution through several layers of cheesecloth and pour it over the cucumbers evenly.
6. Now you need to let the cucumbers brew. Leave them at room temperature for 6 hours, or better - for 8. To prevent dust from getting into the cucumber pickle, cover the dishes with cucumbers with a clean kitchen towel.
7. After the specified time, move the cucumbers to the refrigerator, where they will continue to infuse for about 24 hours. If you took small cucumbers, then they will pickle faster. Larger ones will take a little more time.
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 cook lightly salted cucumbers with dill

This recipe is suitable for those who, well, really really wanted pickled cucumbers, but they are not in the house. Also, such a recipe can be noted by the husbands of future mothers who constantly want something sweet or salty at 3 in the morning.

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 approach the choice of ingredients. First, you need to choose the right kind of cucumber. Cucumbers with pimples are best suited for this purpose (put smooth varieties aside immediately, 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. Rinse the dill with sufficient 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 is better to cut them into rings beforehand).
4. And now the most interesting, but at the same time, laborious part of the preparation of lightly salted cucumbers according to this recipe begins. 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. Quite a tedious task for female hands, therefore, it will be very good if you entrust this part of cooking cucumbers to strong male hands. Shaking promotes the early release of juice and the quick salting process of the cucumbers (due to the fact that they are already cut into pieces and the brine is easier to get inside).
5. After your husband (or you yourself) shakes the cucumbers well, put the jar in a cool shaded place and leave for 30 minutes. During this time, the brine will finally penetrate into all the cucumber pieces.
6. Before serving, you can sprinkle ready-made salted cucumbers with a small amount of vegetable oil, and then stir.

Enjoy your meal!

Lightly salted cucumbers with garlic and herbs with cold pickle

Delicate and aromatic, moderately salty, juicy and crunchy - lightly salted cucumbers are a great snack and a great addition to any dish. They are prepared extremely easily and simply, and in just a day, two people can enjoy their wonderful taste.

Ingredients:

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

Cooking process:

1. The secret of perfect lightly salted cucumbers is in the right 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 about the same size) in plenty of cold water. Then, when they are a little dry, cut off the ends on each side (this will make it easier for the salt to penetrate).
2. Take a strong plastic bag, preferably two, or better yet, a zip bag. Transfer the cucumbers to it.
3. Rinse the dill greens thoroughly in running water. If you have enough time, you can soak the dill in salt water for 30 minutes, then all the living creatures, if any, will come out of it. But if you don't want to mess around with herbs for a long time, then just rinse the dill. Then you can tear it straight with your hands and put it in a bag (or you can cut it with a knife - as you prefer).
4. Peel the garlic and cut into thin slices. Add chopped garlic to the bag with the rest of the ingredients. Send washed currant leaves and bay leaves there. 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 the ingredients thoroughly. That's all. Now it remains to wait about 8-10 hours, and the cucumbers will be ready. Just be careful not to leak the bag.

Bon Appetit!

Tender lightly salted cucumbers in mineral water in a saucepan

This unusual way of pickling cucumbers is quite popular. Cucumbers are juicy, crispy, moderately salty - you 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 that are the same size so that they do not exceed 10 centimeters in length. Wash them well 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 to salt out faster.
2. Garlic must first be divided into cloves and peeled from them. Rinse the garlic with water and then cut into thin slices.
3. Rinse the dill greens with cold water and discard 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, put 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 run out. It is necessary to calculate in such a way that the dill layer is the last.
5. Now you need to dissolve the salt in the 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 pickled cucumbers, then perhaps 1.5 tablespoons of salt will be enough for you.
6. Pour the prepared cucumbers and greens with salted mineral water (it should completely cover all the ingredients). Cover the dishes with a lid (if possible) or cling film on top. Salted cucumbers are prepared for mineral water in the refrigerator for about 14-16 hours.

Bon Appetit!

Classic lightly salted cucumbers with horseradish in a saucepan

This recipe is perfect for those who love spicy cucumbers. Lightly salted cucumbers are tasty, spicy and aromatic. A great way to diversify the methods of cooking 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, the same size, with pimples. It is these varieties that are ideal for pickling. After the cucumbers are selected, they need to be rinsed thoroughly with enough cold water. Then transfer the clean cucumbers to a large pot (or better, a basin) and fill it to the top with cold water. Let the cucumbers soak in water for at least 2 hours.
2. Then remove the cucumbers from the water and cut 1 cm of cucumber from each end. It is imperative to cut the cucumbers, otherwise the brine will take much longer to get inside.
3. Take a horseradish root and peel it gently. Then the root must be grated on a coarse grater.
4. Rinse dill (greens and umbrellas) and horseradish leaves under running water and discard in a colander so that the greens dry out 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 to a lukewarm state.
6. While the brine is cooling, prepare a clean and sterile jar. Recall that you can sterilize jars not only with steam, but also in the microwave and oven.
7. It's time to put the cucumbers in the jars. Tear the dill sprigs with your hands and put them on the bottom of the jar, send 1 horseradish sheet, a part of grated horseradish, cucumbers, garlic and cucumbers cut into rings to the same place. Put some more grated horseradish, horseradish leaf and dill umbrellas on top. Pour the brine into the jars and cover the jars with a saucer. 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 aroma, which will be given back by herbs and spices. Now you can put the cucumbers in the refrigerator for permanent storage.

Enjoy your meal!

Cold salted cucumbers with black currant leaves

We bring to your attention a simple recipe for delicious, juicy, crispy and very fragrant lightly salted cucumbers with black currant leaves. Such an excellent appetizer will perfectly complement any vegetable or meat dish.

Ingredients:

• Fresh cucumbers - 2 kg
• Edible salt - 50 g
• Drinking water - 1.5 l
• Garlic cloves - 4-5 pcs.
• Black currant 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 the greens with enough cold water and then let dry. At this time, peel the garlic cloves and cut them into thin slices with a knife.
2. Wash the cucumbers in plenty of cold water. Try to keep them all about the same size (no more than 10 centimeters), and the variety is also very important.For pickles, prickly cucumbers and cucumbers with pimples are best suited. Smooth cucumber varieties will look perfect in a salad. So, for cucumbers, you need to cut off about 1-1.5 centimeters on each side. Thanks to this, they will be able to salt out 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. Stir 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 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 pickle into the jar of 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 must be rearranged into the refrigerator, covering the jar with a nylon lid.
6. Delicate lightly salted cucumbers are ready. We hope you enjoy their great taste.

Enjoy your meal!