Lightly salted cucumbers - 10 instant recipes for crispy lightly salted cucumbers

Juicy lightly salted cucumbers are an incomparable delicacy and an excellent snack for any table. The preparation of this dish itself is quite simple, but time consuming. There are countless ways to prepare lightly salted cucumbers, and we have chosen for you 10 delicious recipes for crispy, lightly salted instant cucumbers step by step with a photo. Use it to your health!

The classic recipe for crispy lightly salted cucumbers

Servings Per Container - 3 Liters

Cooking time - 1 hour

The most faithful and well-known method for preparing lightly salted cucumbers is salting with cold brine. Such cucumbers will delight with their taste in a day or two. Be sure to try this wonderful dish, even if you have never harvested cucumbers before.

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  There is a preparatory moment in pickling cucumbers in any way. The cucumbers must be thoroughly washed and soaked in cold clean water for at least a couple of hours. It is possible for a day, but the water will definitely have to be changed every few hours. Wash the leaves, peel the garlic and cut each clove in half.
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  Cut off the butts of cucumbers, and prick the fruits themselves with a fork so that they are salted better and faster.
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  Pickled cucumbers in a saucepan or in a three-liter jar. In any case, the first layer should be laid very tightly, vertically. And then lay out the cucumbers in accordance with their size. Put half of the spices, except horseradish, on the bottom of the container with cucumbers.
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  Pour the cucumbers with cold brine. To do this, heat 0.75 liters of water and dissolve salt in it. Combine the hot part with cold water, cool and pour over the cucumbers. Then add the remaining spices. Cucumbers should be infused for ten hours at room temperature, and then in the refrigerator for a day.
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  Ready-made salted cucumbers can be served with any dishes, cucumbers are especially well combined with potatoes and meat. Serve chilled and keep the cucumbers cold to keep them crispy and firm.

Lightly salted instant cucumbers in a bag

The fastest and easiest way to cook lightly salted cucumbers for dinner is pickling cucumbers in a bag, in your own juice. This method will allow you to get juicy cucumbers in a couple of hours and serve them for dinner. Try it!

Ingredients:

• Cucumbers - 2 kg.
• Dill - 2 bunches
• Garlic - 1 head
• Coarse salt - 100 gr.
• Vinegar - 4 tablespoons
• Ground red pepper - 2 tsp

Cooking method:

1. Take the freshest or soaked in ice water ground cucumbers, and thoroughly wash them from dust and sand under running water.
2. A bunch of dill must be thoroughly rinsed in running water and dried. Then you need to finely chop the dill greens using a sharp knife. Cut off the cucumber butts and prick the fruit with a fork.This stage is important in order for the cucumbers to more actively absorb the marinade, and also let their own juice. Otherwise, you can simply cut the cucumbers into quarters lengthwise.
3. Place one thick plastic bag inside the other to make sure nothing leaks. Put cucumbers inside these bags, and then chopped dill and halves of garlic. Add salt, pepper and vinegar at the very end. Tie the pickled cucumber bags thoroughly and then shake and stir the bags very vigorously for a couple of minutes. The ingredients are evenly distributed and mixed. You can additionally put bags with cucumbers in a plate, after which you need to put the cucumbers in the refrigerator. Salt the cucumbers for at least a couple of hours, and if you have more time, you can keep them in the refrigerator for longer.
4. Serve ready-made cucumbers cold, putting them on a dish along with garlic and dill from a bag. This appetizer perfectly diversifies the table, even goes well with ordinary boiled or fried potatoes.

Bon Appetit!

Delicious lightly salted cucumbers cooked in a saucepan

An excellent appetizing cucumber snack is easily prepared not only in a jar, but also in an ordinary saucepan. The result will be exactly the same as when pickling cucumbers in a jar. You will need literally a day before serving fragrant juicy cucumbers to the table - it's very simple!

Ingredients:

• Ground cucumbers - 1.5 kg.
• Oak leaves - 4 pcs.
• Currant leaves - 4 pcs.
• Horseradish leaves - 4 pcs.
• Dill - 4 branches
• Garlic - 4 cloves
• Drinking water - 1.5 liters.
• Coarse table salt (not iodized) - 2.5 tablespoons

Cooking process:

1. First, boil clean drinking water and let it cool. Water is needed to prepare pickle brine for pickling cucumbers.
2. Wash the cucumbers thoroughly in running water, washing the fruits from dirt and sand. Then cut off the butts of each cucumber, and pierce the fruits themselves a couple of times with a fork. You do not need to pierce deeply.
3. Take a large saucepan in which the cucumbers will lie freely without pressing against each other. Wash the leaves to be placed in the pot and peel the garlic. Put a layer of leaves and a few halves of garlic cloves on the bottom of the pan, and put the cucumbers on top.
4. Dissolve table salt in cold water, and then strain the brine through cheesecloth. This may be necessary when using rock salt, which causes sediment. Pour the brine into a saucepan with cucumbers and top with the remaining spices.
5. Cover the pot with cucumbers floating freely in the brine and place the container in the refrigerator for at least twelve hours. After this time, the cucumbers are already sufficiently salted and ready to eat.

Crispy cucumbers with garlic and dill

Lightly salted cucumbers are a great dish that almost everyone likes. Delicious, aromatic cucumbers need not be complicated with various spices so that they retain their natural taste. Dill and garlic are simple ingredients that are easy to find in the city, but they also subtly set off the flavor of cucumbers.

Ingredients:

• Cucumbers - 1 kg.
• Salt - 2 tablespoons
• Chilled drinking water - 1 liter.
• Dill - 1 bunch
• Garlic - 1 head

Cooking process:

1. To pickle cucumbers with garlic and dill, you need to take any convenient container - a saucepan, jar or bowl and wash it thoroughly with baking soda. Wash the cucumbers in running water too, then leave them to rest in ice water for a couple of hours.
2. Peel the garlic and cut the cloves in half. Rinse the dill under water and dry slightly. Then cut the twigs into smaller pieces.
3. Cut off the bottom of each cucumber, then you can cut the cucumbers in half or in quarters. Place them in a clean pickling container and toss evenly with the dill and garlic.
4. Combine cold drinking water with table salt, stir so that the salt is completely dissolved. Pour the brine into a container with cucumbers so that it covers the cucumbers completely.
5. Cover the container with cucumbers with a lid or cling film and put the future snack in the refrigerator for at least half a day. After this time, cucumbers can be tasted and even served. It is imperative to store the workpiece in the refrigerator so that the cucumbers remain crispy.

Classic lightly salted cucumbers cooked in cold water

Few people know that the classic recipe for lightly salted cucumbers does not include many spices and additives. To pickle cucumbers in cold water, you do not need anything superfluous at all, only cucumbers and a good mood. Try it!

Ingredients:

• Ground cucumbers - 1 kg.
• Bread (white) - 100 gr.
• Drinking water - 0.75 l.
• Coarse salt - 1 tablespoon with a slide

Cooking process:

1. Take a jar or saucepan that can hold the right amount of cucumbers and pickle. Wash the container thoroughly using mustard powder or soda solution.
2. Put pieces of loaf (white bread) on the bottom of the cucumber pickling container and prepare the cucumbers. They need to be thoroughly rinsed, then carefully cut off the tips and pierce the fruit on all sides with a fork.
3. Then place the cucumber fruits in a bowl of bread, tamping them tightly. Dissolve coarse salt in chilled drinking water and pour the brine into a container with cucumbers.
4. The container with future lightly salted cucumbers must be covered with a lid and left in a room in a dark place for three days. During this time, the cucumbers will just reach readiness. After that, the cucumbers can be chilled before serving.
5. Ready-made cucumbers can be served whole or by cutting them into slices. Serve them with fresh herbs for beauty.

Bon Appetit!

Lightly salted cucumbers in a saucepan with hot brine

A more difficult way to cook lightly salted cucumbers is hot salting. However, the effort is worth it, as this appetizer will turn out to be very juicy and strong. The spices can be adjusted to your liking, thus giving the cucumbers a unique flavor and aroma.

Ingredients:

• Cucumbers - 1.5 kg.
• Table salt - 2 tablespoons with a slide
• Cherry leaves - 5 pcs.
• Dill - 4-5 branches
• Horseradish leaves - 3 pcs.
• Currant leaves - 5 pcs.
• Garlic - 5 cloves
• Drinking water - 1.5 liters.

Cooking process:

1. Get a convenient saucepan that can hold all the pickles and pickle. The pan must be thoroughly washed with soda powder or mustard powder.
2. When you prepare the pot for pickling cucumbers, wash the cucumbers themselves thoroughly and also wash the leaves and herbs. Peel the garlic and cut each clove in half.
3. Line the bottom of the pan with half of the spices, add a little garlic. Then cut off the butts of the cucumbers and pierce each cucumber with a fork or a toothpick so that they pick up the pickle faster.
4. Tamp the cucumbers tightly on a pillow of leaves and garlic and cover them with the second part of the spices. Then prepare the cucumber pickle.
5. Put one and a half liters of clean water in a convenient saucepan and bring the liquid to a boil. Then add salt there and dissolve it completely. Pour the boiling brine into a saucepan with cucumbers and cover.
6. In order for the cucumbers to be salted, leave the pan in the room for a day, then remove the container with the preparation in the refrigerator for further storage.

Delicious crispy instant cucumbers on mineral water

A rather original way of preparing delicious lightly salted cucumbers is salting them in mineral water. The cucumbers will be super crisp and strong thanks to the soda in the recipe. Be sure to try it and you will be delighted!

Ingredients:

• Small cucumbers - 1 kg.
• Carbonated mineral water - 1 l.
• Garlic - 3 cloves
• Dill - 1 bunch
• Coarse salt - 2 tablespoons

Cooking process:

1. First, take the dill and rinse it thoroughly, let the excess liquid drain. Put half of the dill on the bottom of a jar or pan, which must be thoroughly washed beforehand.
2. Rinse the cucumbers under running water, be sure to cut off the butts with a knife, and place the fruits themselves tightly on a dill pillow.
3. Put the other half of the dill bunch on the cucumbers, then peel the garlic and chop it finely or pass it through a garlic press. Sprinkle the dill and cucumbers with this minced garlic.
4. Take cold carbonated mineral water and dissolve all the salt in it. After that, pour the saline solution into a container of cucumbers, dill and garlic so that the cucumbers are completely covered with brine.
5. Cover the pot or jar with a lid and put the container in the refrigerator or cellar for at least 12 hours. After this time, you can taste the cucumbers, and for readiness. Serve chilled and store in the refrigerator at all times.

Step-by-step recipe for lightly salted cucumbers with sugar and salt

Mouth-watering pickles can be cooked in sweet and salty brine. According to this recipe, you can easily prepare cucumbers in a hot way, which will delight you and your family. You will have delicious crispy cucumbers in a day, and they will also stand in the refrigerator for a while.

Ingredients:

• Cucumbers - 0.5 kg.
• Granulated sugar - 1.5 tsp
• Drinking water - 700 ml.
• Rock salt - 1.5 tbsp. l.
• Pickling leaves - to taste
• Dill - to taste
• Garlic - 3-4 cloves

Cooking process:

1. For pickling cucumbers according to this recipe, take fresh, freshly picked small cucumbers from the garden. They need to be thoroughly washed, and then the butts (tips) removed.
2. Choose a container for pickling cucumbers and wash with soda solution or mustard powder. Then rinse the leaves for pickling, peel the garlic and put half of the leaves with garlic on the bottom of the pickling container.
3. Spread the cucumbers tightly on a green pillow, filling the container to the very top, if possible. Put the peeled cloves of garlic and the remnants of herbs in a container with cucumbers when they are all tamped.
4. To prepare the brine: dilute salt and granulated sugar in clean drinking water. Place the container with the brine on the stove and bring the solution to a boil. Pour a container of cucumbers with boiling brine to the very top. Close the container with cucumbers with a lid and leave at room temperature for a day, for pickling.
5. After a day, your cucumbers are ready! For storage, they should be put in the refrigerator and served chilled, too.

How to cook crispy pickled cucumbers with vinegar?

Lightly salted cucumbers with vinegar are good for their spicy taste with sourness. Delicate crispy cucumbers perfectly complement any meat or potato dish with their taste, and this dish is also perfect as an appetizer to a festive table. If you haven't salted your cucumbers with vinegar yet, be sure to try it.

Ingredients:

• Ground cucumbers - 1 kg.
• Garlic - 2-3 cloves
• Vinegar - 1 tablespoon
• Purified water - 0.5 l.
• Sugar - ½ tsp
• Table salt - 1 tablespoon
• Greens (dill with umbrellas) - 1 bunch
• Allspice - 2-3 peas

Cooking process:

1. Rinse young cucumbers under running cold water. Fold the fruits neatly in a bowl or saucepan, cover with ice water and leave to rest for a few hours.
2. Then you can trim the butts of the cucumbers and pierce each fruit with a fork several times. So the cucumbers will be salted faster and better.
3. Prepare your cucumber greens. Rinse it in running water, then let the herbs drain and dry on a paper towel.
4. The brine must be cooked hot. Bring the brine water to a boil, and then dilute the salt and granulated sugar in it. Place the cucumbers in a clean jar, alternating with herbs and garlic cloves.
5. Pour boiling brine into a jar of cucumbers, then pour vinegar into the container. The pickle should completely cover the cucumbers and reach the very neck of the jar.
6. Close the jar of cucumbers with a nylon lid, then leave the container with the snack for a day at room temperature. During this time, the cucumbers should already be cooked.After that, store the workpiece in the refrigerator or cellar.

Delicious lightly salted cucumbers with mustard

Mustard gives the cucumbers a piquancy and a special aroma, and also makes them slightly spicy. You can cook cucumbers with mustard not only for the winter, densely pickling them, but also lightly salt the cucumbers. Try this popular snack and you won't regret it!

Ingredients:

• Ground cucumbers - 1 kg.
• Bread (white) - 100 gr.
• Drinking water - 0.75 l.
• Coarse salt - 1 tablespoon with a slide
• Mustard powder - 2 tablespoons
• Garlic - 3 cloves

Cooking process:

1. Take any jar or saucepan that can hold the right amount of cucumbers and pickle for them. Wash the container thoroughly with a soda solution or mustard powder. Wash the lid in the same way.
2. At the bottom of the container in which you will pickle cucumbers, put slices of white bread, and then start preparing the cucumbers for pickling. The fruits must be thoroughly washed, then carefully cut off the tips and pierce the cucumbers on all sides with a fork.
3. Peel the garlic from the husk, and put the cucumbers in a bowl of bread, tamp them tightly and lay the garlic cloves between the cucumbers. Dissolve coarse salt thoroughly in cold drinking water and pour the brine into a container with cucumbers. Cover the top of the jar with mustard powder.
4. The container with cucumbers must be tightly closed with a lid and left in a room in a dark place for three days. Three days will be enough for the cucumbers to reach readiness.
5. Store the finished snack in the refrigerator or cellar and serve it chilled. Serve delicious crunchy cucumbers on their own or with any dishes you like.