How to simply and deliciously prepare lightly salted cucumbers: a selection of the best recipes

The upcoming harvest makes us look for delicious recipes for pickling cucumbers, because lightly salted they go well with various dishes. How to pickle cucumbers deliciously is a question that worries many. There are many ways: in a bag, a jar, a pan, with garlic and dill, in sparkling water and others.

The article presents the most delicious recipes for lightly salted cucumbers.

Cooking methods

The first step is to carefully examine the appearance of the vegetables. It is better to use the same medium-sized fruits. If this is neglected, the small ones will be salted too much, and the large ones will be under-salted.

In the package

To pickle 1 kg of cucumbers in a bag, you need:

• cucumbers rinse well in water, put in a plastic bag and add 1 tbsp. l. coarse salts;
• add garlic chopped into small pieces;
• stir several times;
• To prevent the brine from leaking out, place it in another bag;
• leave the bag for 4-5 hours at room temperature.

In the bank

Cooking steps in a three-liter jar:

• prepare 2 kg of clean cucumbers, put them in a jar and pour boiling water over them for half an hour;
• add 3 tbsp. l. salt and 1.5 tbsp. l. Sahara;
• place the jar in the oven and bring to a boil;
• add 2 tsp. citric acid and black peppercorns;
• add spices - dill, currant leaf;
• roll up the lid of the jar.

In a saucepan

When cooking 1 kg of cucumbers in a pan, you should adhere to the following recommendations:

• Place the washed cucumbers in a saucepan, cover with cold water and leave for about 3 hours;
• rinse again and cut off the ends;
• add currant leaves, dill, black peppercorns and chopped garlic;
• Place horseradish leaves and the next layer of cucumbers on the bottom layer of cucumbers;
• add garlic and spices again;
• prepare the brine: take water into another pan, bring to a boil on the stove and add 2 tbsp. l. salt and 1 tbsp. l. Sahara;
• Pour the brine into the pan with the cucumbers.

The best cooking recipes

There are a large number of recipes. Below are the most popular ones.

Classic recipe with garlic and dill

This is one of the fastest ways. The proportions should be strictly adhered to:

• prepare 1 kg of washed cucumbers, 50 g of dill, 5 cloves of garlic;
• cut each cucumber into 4 long pieces;
• chop the dill;
• finely grate the garlic;
• in a container, mix cucumbers with garlic and dill;
• add 1 tbsp. l. sugar, 0.5 tbsp. l. salt and 3 tbsp. l. vegetable oil;
• stir and leave to brew for 10–15 minutes.

On a carbonated mineral water

The crispiest snack is made using this recipe:

• prepare 1 kg of washed cucumbers;
• add dill and garlic;
• in 1 liter of carbonated mineral water, dilute 2 tbsp. l. salt;
• pour the prepared cucumbers with the resulting solution;
• cover with a lid and leave in the refrigerator for a day.

With hot brine

To prepare you need:

• pour 1.3 liters of water into a three-liter saucepan;
• add 2 tbsp. l. salt, 3 bay leaves and 1 tsp. allspice;
• prepare 50 grams of dill and parsley, 2 leaves of horseradish, 3 leaves of currants and cherries;
• Place greens on the bottom of the pan;
• Place cucumbers on the greens and sprinkle with pieces of garlic;
• cover with remaining herbs and horseradish leaves;
• pour boiling brine into the pan and cover with a plate;
• press the plate with a three-liter jar of water for 48 hours.

In cold water

This recipe doesn't take long to prepare:

• place 1 kg of cucumbers in a pan and sprinkle chopped garlic and herbs on top;
• add allspice and 2 leaves of horseradish;
• prepare a brine from cold water with the addition of 2 tbsp. l. salt and 1 tbsp. l. Sahara;
• stir thoroughly and pour cucumbers into the pan;
• leave for 5-6 hours at room temperature, and then put in the refrigerator for a day.

With olive oil

Cooked cucumbers turn out slightly spicy with sourness:

• for 1 kg of cucumbers add 1 tbsp. l. salt, 1 tbsp. l. olive oil, 1 tsp. apple cider vinegar and 1 tsp. Sahara;
• Cut some of the garlic into pieces, grate the other;
• sprinkle the cucumbers with dill and garlic;
• mix thoroughly and leave for 30 minutes;
• place in the refrigerator for 3 hours.

With mustard

This recipe is suitable for spicy lovers:

• Cut 1 kg of washed cucumbers into quarters and place in a container;
• add 1 tsp. vinegar, 2 tsp. salt, 1 tbsp. l. sugar, 1 tsp. mustard, 1 tsp. ground black pepper and 50 g dill;
• stir and cover with a plate;
• After 2–3 hours, the cucumbers are ready to eat.

In Hungarian

Lightly salted cucumbers in Hungarian style are characterized by a slightly sweet taste and pleasant aroma:

• sterilize 1 liter jars;
• Place 1 kg of washed cucumbers in a jar and add 1 tsp. mustard;
• prepare the brine: add 1 tbsp to 1 liter of cold water. l. salt and 100 g of sugar, bring to a boil and pour in 150 g of wine vinegar;
• pour the brine into the prepared jars and wait 5–10 minutes;
• roll up the lids and turn over;
• store in a dark, cool room;
• consume after 2-3 days or leave for the winter.

With vodka

To prepare this recipe, soak the cucumbers in cold water for 2-3 hours and then follow these steps:

• to make brine, you need to add 100 g of sugar and 100 g of salt to the water;
• add herbs and garlic;
• put cucumbers in a saucepan, pour in 50 ml of apple cider vinegar, 50 g of vodka and boiling brine;
• leave in a cool place to cool and put in the refrigerator.

Freshly salted cucumbers can be consumed every other day.

Read also:

Recipes for quick-cooking lightly salted tomatoes.

How to make quick-cooking lightly salted zucchini.

How to cook delicious crispy lightly salted zucchini in a bag.

With cherry and currant leaves

This recipe gives cucumbers a pleasant aroma and makes them crispy and lightly salted:

1. Pour 1 kg of cucumbers with water and leave for 30 minutes. This will give them elasticity and crunch. It is better to use freshly picked fruits.
2. Cut each fruit into 4 pieces and place in a jar.
3. Add 1 head of garlic, dill inflorescences, 2 leaves of horseradish, 4 leaves of currants and cherries.
4. Pour 2 tbsp into boiling water. l. salt and pour the brine into a jar.
5. Close the jar with a lid and leave for 5-6 hours.

Original salted with lime and mint

This original recipe gives cucumbers a pleasant sourness and aroma of freshness.

Procedure:

1. For 1 kg of cucumbers add 2 tbsp. l. salt, 1 tsp. sugar, 5 peas of allspice.
2. Add 50 g of dill, zest of one lime and 1 tsp to the jar. mint.
3. Mix thoroughly.
4. Add freshly squeezed lime juice and stir again. The best option is to shake the jar well.
5. Leave for half an hour.

Terms and conditions of storage

The basic storage rules are as follows:

1. To prevent freshly prepared cucumbers from losing their properties, they should be left in the refrigerator. Often a jar of freshly pickled cucumbers is stored in a cool cellar until winter.
2. If you choose the pan method, add cold water in small portions to slow down fermentation. Under no circumstances should you use hot brine, as this will cause the cucumbers to pickle.
3. For quick pickling, the tips of the fruit are often cut off. For long-term storage this should not be done.
4. Freshly salted small cucumbers are stored for about 3 days. Large ones can be stored in the refrigerator for a long time.

Attention! It is necessary to remember that the processes of fermentation and pickling are enhanced in a warm room, and slow down in a cool room.

Conclusion

Preparing lightly salted cucumbers according to any recipe takes a minimum of time, and the result exceeds all expectations - the appetizer is suitable for both the holiday table and the daily diet.

Lightly salted cucumbers complement vegetable and meat dishes well and are used as an independent snack.