Lightly salted cucumbers in a saucepan with hot brine - 7 classic instant recipes

When the cucumber season comes, the life of every culinary specialist and just a person who cooks blooms with new colors. After all, what can not be cooked from this vegetable! Fresh salad, pickle for the winter, cucumbers in a jar ... We suggest you make one of the simplest and at the same time popular snacks. These are classic lightly salted cucumbers cooked in a hot pot. We bring to your attention 7 different recipes for every taste.

The classic recipe for lightly salted cucumbers in a saucepan with hot brine    

Cooking time: 30 minutes.

Servings - 4

The advantage of hot salted cucumbers in a saucepan is that they are quick to cook. In a short time, the vegetables have time to reach the condition and at the same time remain crispy. For this recipe, use a 3 liter saucepan.

• 
  Let's prepare our cucumbers. We wash them thoroughly and cut off the ends. This is necessary so that they do not taste bitter.
• 
  We 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 very hot.
• 
  Put the cucumbers in the first layer as tightly as possible. Add spices and some herbs with garlic slices on top.
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  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 finished.
• 
  Let's take up the preparation of the brine. To do this, bring the 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 stand for about a day until the cucumbers change their color. After that, 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. Together with hot brine, it will make our lightly salted cucumbers not only fragrant, but also crispy. The amount of spices can be adjusted to your liking.

Ingredients:

• Sugar - 1 tbsp. l.
• Currant leaves - 7 pcs.
• Cucumbers - 1.2 kg.
• 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. We choose medium-sized, fresh cucumbers, rinse them and cut off the tails and tips.
2. We clean and wash the necessary greens.
3. Put cucumbers with spices in a saucepan. It is better to alternate layers, in this case, the cucumbers will turn out to be fragrant and tasty. So, put black peppercorns with chopped garlic and the rest of the herbs on a layer with cucumbers. After - 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.Pour our cucumbers with them hot until they are covered.
5. In this form, we leave the cucumbers to marinate for several hours, until the brine cools down to room temperature.
6. After that, we send the workpiece to be stored in the refrigerator. After one day, the product is ready for use.

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

Cucumbers marinated with vinegar are spicy and sour in taste. When consumed, they resemble barrel cucumbers 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. We select cucumbers for harvesting. We need approximately the same size, small pimply fruits. We wash them with water and let the water drain. Cut off the ends on both sides. It is important that the cucumbers are not bitter, in which case the dish will be spoiled.
2. Cut the cucumbers into quarters in a saucepan. To do this, cut the cucumber in half across, and then each half into 4 pieces lengthwise.
3. Add salt and sugar to them. You can change the quantity at your discretion.
4. Peel the garlic and chop finely or three on a special grater. We send to the pan.
5. We wash the dill and chop it finely with a knife. We add next to the cucumbers. Pour vinegar.
6. Mix well with a large spoon.
7. We heat the vegetable oil until hot. It is convenient to do this in a microwave oven. Pour it hot into a saucepan with cucumbers and herbs.
8. After everything has been mixed, we leave to cool. Then we send it to the refrigerator for storage.

Enjoy your meal!

Classic lightly salted cucumbers in a saucepan 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 even without it. 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 liters.

Cooking process:

1. Let's prepare the cucumbers. For this option, it is better to take large or medium-sized fruits. We wash them with running water and cut off the ends with a knife. Then let it dry slightly on a napkin or towel.
2. For salting, take a two-liter saucepan. We will wash it and start filling it.

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

3. Put the cucumbers on top in a dense, even layer.
4. We add the remaining herbs and spices.
5. Bring water to a boil in a kettle or saucepan. Pour boiling water over our cucumbers until they are completely covered. Close with a lid and shake a little so that the salt completely dissolves. Leave to cool at room temperature.
6. After that, we move the cucumbers together with the marinade into a 1.5 liter jar (or other convenient container) for further storage in the refrigerator.
7. A day later, classic lightly salted cucumbers without vinegar are ready for use. They can be safely added to a salad or served as an independent snack.

Bon Appetit everyone!

Fragrant lightly salted cucumbers in a saucepan with garlic and herbs

This recipe focuses on young, fragrant garlic and equally fragrant greens. In season, cucumbers are both more than enough in the beds or on store shelves. Thanks to this flavor combination, cucumbers will be a success for any housewife.

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. Rinse fresh cucumbers and cut off the ends on both sides.
2. All greens (leaves, bunches) are also washed from debris under running water.Let the excess water drain.
3. Put vegetables with herbs and garlic in a 2-liter saucepan. The latter must be peeled and finely chopped into cubes so that it lets out the juice. It is also necessary to grind hot peppers.
4. Let's prepare the brine. To do this, take a saucepan and pour water into it. Add bay leaves, salt and granulated sugar there. We put on fire and after boiling in a couple of minutes we remove from heat.
5. Pour vegetables with herbs, pepper and garlic with hot brine. We leave the cucumbers slightly salted for one day. After that, you can eat them while continuing to store them in the refrigerator.

Bon Appetit!

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

Cucumbers and tomatoes are the perfect classic combination for a Slavic person. So, if you grease them together in a saucepan with hot brine, it will turn out so delicious that you can't pull it off by the ears. And aromatic herbs and herbs will be a great addition to such a snack.

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 liter.

Cooking process:

1. Let's prepare vegetables. Wash them and dry them on a towel. Next, cut off the tips of the cucumbers, and the stalks of the tomato. It is advisable to take small vegetable fruits for such a recipe so as not to cut them into pieces. But this is also permissible.
2. We carefully sort out the greens and rinse them under running water. We clean the garlic and cut the clove into two parts. The amount and composition of spices and herbs can vary depending on your taste preferences.
3. We transfer vegetables and herbs to a saucepan and pour glasses with cold water to measure the required amount of water.
4. As a result, we pour the water into another pan.
5. Now you need to lay out the cucumbers with tomatoes in layers with herbs and garlic in the first pan. The bottom and top of the vegetables should be greens. Put a bay leaf on the very top.
6. We bring the water for the marinade to a boil and pour it over our blank. After 5 minutes, pour the liquid back into the pan.
7. Add salt and sugar, peppercorns and hot peppers. Bring to a boil and pour in the vinegar.
8. Pour vegetables with spices with hot marinade. After complete cooling, we send it to the refrigerator.

Bon Appetit!

Delicious cucumbers in a saucepan with horseradish

In this recipe, we will add horseradish root and leaves. Cucumbers according to this recipe are crispy, with the necessary pungency. In no case do not take smooth varieties for this recipe, only pimpled 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. We select whole ripe cucumbers. We wash them and cut off the ends. Take only young and strong specimens with pimples for salting. You can make a cut in the middle of each cucumber so that they are salted faster.
2. We clean the horseradish root, rinse and cut into pieces.
3. We divide horseradish leaves into several equal parts.
4. We wash all the greens and dry them in a colander.
5. Peel the garlic cloves and cut into slices.
6. Put dill branches, currant leaves, garlic, leaves and horseradish root on the bottom of the pan.
7. Place the cucumbers on top.
8. Put 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. Fill the cucumbers with horseradish with boiling marinade until the top leaf is hidden under water.
11. Cover the pot with a lid.
12. Leave for half a day at room temperature, occasionally shaking the pan.
13. You can store lightly salted cucumbers with horseradish in a saucepan for no more than 7 days in the refrigerator.