Top 10 best recommendations: how to cold pickle lightly salted cucumbers in a saucepan

It is impossible to imagine the diet of a resident of our country without marinades and pickles: climatic conditions do not allow growing fresh vegetables and fruits all year round. Canned food makes the menu varied and saves you from a deficiency of natural vitamins.

However, in the summer, when there are plenty of fresh vegetables, sometimes you also crave spicy pickles. One of the most popular snacks at this time of year are lightly salted cucumbers, which are prepared simply and quickly.

How to pickle lightly salted cucumbers in a saucepan in a cold way - read on.

Benefits of cold salting

Pickling cucumbers the cold method does not allow you to preserve the product throughout the winter, but this detracts from the advantages of the culinary technique. Lightly salted cucumbers are ideal for preparing salads, sandwiches and some hot dishes.

This method of salting has a number of advantages:

1. It is when salting using the cold method that the hardest and crispiest cucumbers are obtained. With the hot method they will be much softer.
2. Salting without heat treatment will retain all the beneficial substances in green fruits. In terms of usefulness, such a snack is not inferior to fresh vegetables.
3. The cold method is simpler than the hot one: there is no need to sterilize jars, boil water and pour hot brine over the ingredients. Since there is no risk of getting burned, you can safely involve children in the cooking process.
4. It is not necessary to allocate jars for this snack that are needed for winter preparations. For cold recipe Any glass or enamel container, such as a bowl or pan, will do.
5. The dish is ready to eat within a day. It can be stored in the refrigerator for no more than two weeks.

Selection of ingredients and utensils

The key to success when preparing lightly salted cucumbers is not only a successful recipe, but also the right ingredients and utensils. It is equally important to properly prepare the fruits:

1. Choose medium-sized cucumbers; overripe and small ones are not suitable. It is important that they are the same size.
2. The type of fruit also matters. They should be thin-skinned, strong and with a lot of pimples.
3. Freshly picked vegetables are suitable for pickling. If they have been left out of the refrigerator for two days, you will not get a crispy snack.
4. The tastiest vegetables are those that are pickled using spring water. If such water is not available, then filtered or bottled water will do.
5. Use coarse salt. An ordinary stone one will do. Fine “Extra” and iodized salt are not used for pickling.
6. It is not necessary to “lightly salt” the cucumbers in the jar. For these purposes, it is convenient to use enamel, glass or ceramic pots and bowls.
7. Additionally, prepare a lid that is smaller in size than the pan. Cans or bottles of water and stones are used as oppression.

Preparing vegetables before cooking

To make lightly salted cucumbers crispy, they need to be properly prepared.. To do this, the fruits are thoroughly washed and soaked in plenty of clean, cold water for 2-3 hours. Then they are simply caught and the water is allowed to drain. The fruits are not wiped.

The ends of each fruit are cut off on both sides and tasted. Bitter specimens are not used for pickling. They will not lose their peculiarity and will spoil the taste of the entire snack.

All other vegetables included in the recipe are washed under running water. It is not necessary to soak them.

Recipes for delicious lightly salted cucumbers in a pan

Pickling or, as people say, “grinding” cucumbers in a cold way is simple - all the ingredients are used raw. The housewife simply needs to connect them.

There are many recipes for lightly salted cucumbers with different ingredients. Below are the most successful options.

Classical

Classic recipe preparing lightly salted cucumbers is the simplest. This doesn't make it any less popular. After all, it does not include any unusual ingredients and is liked by most.

Ingredients:

• cucumbers – 4 kg;
• garlic – 6 cloves;
• black and red currant leaves - 6 pcs.;
• salt – 6 tbsp. l.;
• dill umbrellas – 2-3 pcs.;
• cherry leaves – 8 pcs.;
• water – 2 l.

If desired, add two red sweet peppers. They are cut into strips.

Recipe for cold pickling of pickles in a pan:

1. The garlic is peeled and cut into slices. The greens are washed.
2. Place half of the fruit tree leaves, garlic and dill on the bottom of the pan.
3. Cucumbers are placed in a container as closely as possible to each other. The remaining spices are placed on top.
4. Pour water into a separate container and dissolve salt in it. The liquid must be cold.
5. Cucumbers are poured with salted liquid, covered with a lid, placed under pressure and put in the refrigerator.

Cucumbers prepared according to this recipe will be ready in 3-4 days. If you leave them in the refrigerator for too long, they will become salty.

Advice! To make it easier to dissolve the salt, pour it with warm water. Then ready brine Cool completely before using.

Five minute

The five-minute method involves preparing a snack in a bag. All preparations take only 5-15 minutes.The dish will be ready to eat in a few hours.

Ingredients:

• cucumbers – 4 kg;
• salt – 4 tbsp. l.;
• garlic – 1 head;
• vinegar - 6 tbsp. l.;
• fresh dill - 1 large bunch;
• vegetable oil – 10 tbsp. l.

This method does not involve the use of water. This is why vegetables are salted so quickly.

Recipe for quick lightly salted cucumbers:

1. The fruits are cut lengthwise into four parts. Some housewives peel the skin off them, believing that this makes the fruits more tender.
2. The garlic is peeled and chopped. To make the taste of garlic more pronounced, chop it finely. To get a light flavor, cut into large slices.
3. Dill is washed and finely chopped. Tough stems are also used in this recipe.
4. Garlic, dill and cucumbers are placed in a bag. Vinegar, salt and vegetable oil are sent to them.
5. The bag is tied and shaken until all the ingredients are mixed.

The cucumbers are left to pickle in the refrigerator, where they will be ready for use in two hours. If you leave them on the table, they will acquire a light salty taste within a quarter of an hour.

In cold water with vodka

This recipe allows you to get lightly salted cucumbers in 12 hours. Thanks to the vodka in the composition the snack is stored for a long time, turns out bright and crispy.

Ingredients:

• cucumbers – 4 kg;
• garlic – 4 cloves;
• vodka – 5 tbsp. l.;
• oak, currant and cherry leaves - 3 pcs each;
• horseradish - 4 leaves;
• apple or wine vinegar - 2 tbsp. l.;
• black peppercorns – 10 pcs.;
• water – 2 l;
• allspice peas – 8 pcs.t;
• cloves – 4 pcs.;
• dill umbrellas – 4 pcs.;
• salt – 4 tbsp. l.

These cucumbers are prepared in a saucepan. This recipe definitely requires pressure.

Recipe for the cold appetizer “Pickles in a pan with vodka”:

1. The greens are washed. Garlic is cut into thin slices.
2. Greens, cucumbers and garlic are placed tightly in layers in a pan. A layer of greenery must be placed at the bottom.
3. Prepare the brine: add salt to water and boil until completely dissolved.
4. The brine is cooled. Then vinegar and vodka are added to it.
5. Pour the resulting mixture over the cucumbers, cover with a lid and set the pressure. The container is left at room temperature overnight.

After 12 hours, the snack is ready to eat. It is put in the refrigerator.

Important! If you plan to store lightly salted cucumbers for a long time, drain the brine. This will help them not to get too salty.

No vinegar with apples

Sometimes additional ingredients are added to lightly salted cucumbers. One of the most interesting combinations is a mixture of cucumbers and apples.

Ingredients:

• cucumbers – 4 kg;
• garlic – 10 cloves;
• apples – 10 pcs.;
• salt – 12 tbsp. l.;
• cherry, horseradish, currant leaves and dill umbrellas - 4 pcs.;
• allspice peas – 10 pcs.;
• water – 2 l.

This sweet and salty snack is prepared without vinegar. Green apples are best for it.

How to make lightly salted cucumbers with apples:

1. The apples are washed, peeled and cut into quarters. If desired, remove the peel.
2. The cucumbers are pierced with a toothpick in several places.
3. The garlic is peeled and cut into thin slices.
4. Place half of the dill leaves and umbrellas, as well as spices, at the bottom of the container. Then the container is tightly filled in layers with apples and small cucumbers. The rest of the herbs and spices are placed on top.
5. A brine is prepared from salt and water. To speed up the salting process, you can boil it.
6. Cucumbers and apples are poured with hot or cold brine. In the first case, the dish will be ready within a day, and in the second – in four days.

The prepared cucumbers are placed in the refrigerator. To speed up cooking, they are placed under pressure.

With mineral water

If you pickle cucumbers with mineral water, their crispiness will increase. This is an unusual method that many will like.

Ingredients:

• cucumbers – 4 kg;
• dill – 3 bunches;
• mineral water – 4 l;
• garlic – 15 cloves;
• salt – 7 tbsp. l.

Thanks to a large amount of garlic and dill, cucumbers are spicy without additional spices.

How to make cucumbers with mineral water:

1. Carbonated water is poured into a separate container and salt is added. Close the container and shake until the salt is completely dissolved or stir with a spoon. Sea salt will also work for this recipe.
2. Bunches of dill are divided into two parts. Place one part at the bottom of the pan.
3. Unpeeled garlic is divided into cloves. Each clove is crushed with a knife.
4. The cucumbers are packed tightly. The remaining dill and garlic are placed between the rows.
5. Cucumbers are poured with salted mineral water. Oppression is installed on top.
6. The dish will be ready to eat in 24-48 hours.

Hot way

The good thing about the hot method is that the cucumbers are salted evenly and acquire a rich taste after just a few hours. However, they turn out less crispy.

Ingredients:

• cucumbers – 4 kg;
• allspice – 8 pcs.;
• horseradish, currant, cherry, oak leaves - 6 pcs.;
• dill umbrellas – 10 pcs.;
• salt – 4 tbsp. l.;
• sugar – 2 tbsp. l.;
• tarragon - 2 sprigs;
• bay leaf – 6 pcs.;
• garlic – 10 pcs.;
• hot pepper – 1 pod;
• bay leaf – 6 pcs.;
• water – 2 l.

This recipe includes a large number of herbs. Its taste is rich and aromatic.

Cooking method:

1. The greens are washed and cut into two parts. Garlic is divided into cloves. All cloves are pressed with a knife directly into the peel.
2. Hot peppers are peeled from seeds and cut into thin rings. Those who like spicier dishes do not remove the seeds.
3. Cucumbers are pierced with a toothpick.
4. Place cucumbers, hot peppers, herbs and garlic in a pan in layers, alternating them.
5. Prepare the brine separately. Salt, sugar, spices (bay leaf and allspice) are added to boiling water. The mixture is boiled for 5 minutes. Then it is turned off and left for 10 minutes.
6. Cucumbers with herbs are poured with brine. Cover the container with a lid and leave at room temperature for 12 hours.

With garlic and herbs

A simple recipe with garlic and herbs is not the most exotic, but tasty option. It contains a minimum of ingredients and is liked by most.

Ingredients:

• cucumbers – 4 kg;
• salt – 5 tbsp. l.;
• garlic – 2 heads;
• dill – 3 bunches;
• water – 2 l.

Cucumbers are ready for consumption in 2-3 days.

Cooking methods:

1. The fruits are pierced with a fork over the entire area.
2. Dill is finely chopped. Garlic is cut into slices.
3. The greens are tightly packed into a bowl in layers, topped with dill and garlic.
4. Salt is dissolved in warm water. The resulting brine must be allowed to cool completely.
5. Pour the brine over the ingredients, cover with a lid and place under pressure.

The pan is left indoors for a day. After this, the cucumbers are placed in the refrigerator.

With dry mustard

Cucumbers with mustard are spicy and last a very long time. This ingredient prevents mold from forming and makes the taste more original.

Ingredients:

• cucumbers – 4 kg;
• dry mustard - 2 tbsp. l.;
• sugar – 1 tbsp;
• vegetable oil – 1 tbsp.;
• ground red and black pepper – 1 tsp each;
• salt – 4 tbsp. l.;
• dill – 2 bunches;
• garlic – 6 cloves;
• vinegar - 8 tbsp. l.

This recipe is also used for winter preparations.. In this case, the cucumbers turn out to be salty:

1. Cut the fruits into four parts. Some housewives additionally cut off the peel.
2. Dill is washed and finely chopped.Garlic is passed through a press.
3. Place all ingredients in a large bowl and mix thoroughly. Leave the mixture at room temperature for 3 hours. Then put it in the refrigerator for another hour.

The dish is ready to eat.

With sliced ​​cucumbers

Sliced ​​cucumbers are quickly salted. They are ready to eat in 30-60 minutes.

Ingredients:

• cucumbers – 2 kg;
• garlic – 1 head;
• salt – 2 tbsp. l;
• apple or wine vinegar - 2 tbsp. l;
• olive oil – 2 tbsp. l;
• sugar – 2 tbsp. l;
• dill - 1 bunch.

Cooking method:

1. The fruits are cut into circles, 1 cm thick.
2. The garlic is peeled and pressed through a press. Dill is finely chopped.
3. All ingredients are added to the cucumbers and mixed. After half an hour, the snack is ready to eat.

Spicy

Lovers of unusual tastes will love this spicy appetizer. It includes aromatic spices.

Ingredients:

• cucumbers – 2 kg;
• vinegar - 3 tbsp. l.;
• odorless vegetable oil - 5 tbsp. l.;
• garlic – 1 head;
• salt – 3 tbsp. l.;
• coriander – 1 tbsp. l.;
• pepper mixture - 1 tbsp. l.;
• basil and dill - 0.5 bunch each.

You can add any other spices if you wish.

Cooking method:

1. The fruits are cut into four parts. The garlic is peeled and pressed using a press. All greens are finely chopped.
2. All ingredients are mixed in a bowl.
3. They are left at room temperature for half an hour. Then put it in the refrigerator for an hour.

Secrets of preparing delicious cucumbers

Experienced housewives know several tricks that will help you prepare a super-tasty snack. The list shows some of them:

1. To make lightly salted cucumbers look like barrel cucumbers, add tarragon to the recipe. Take one branch per 1 kg.
2. Greens for pickling must be fresh. Dry herbs are not used.
3. The closer the ingredients are packed together, the crispier they will be.

How to store it correctly

Lightly salted cucumbers should only be stored in the refrigerator. They are not closed for the winter. To stop the salting process, the brine is drained.

To prevent mold from forming on the appetizer, it is recommended to put mustard plaster on top. This will protect the fruits from souring without brine.

Conclusion

Lightly salted cucumbers are a favorite snack for many. This is a great addition to both everyday and holiday tables. The appetizer is used not only in the “salt” version, but also as an ingredient in salads and hot dishes.

Preparing lightly salted cucumbers is easy. Choose the appropriate recipe and follow the instructions.