Delicious crispy lightly salted cucumbers for the winter: recipes without sterilization for 1 liter

Lightly salted cucumbers are not much different from fresh ones in terms of their benefits; they contain vitamins A, E, C and other useful compounds. In composition they are almost like fresh ones, except that they differ from them in taste.

Their cooking does not require a long time, since most recipes do not include a sterilization step. We’ll tell you about just such proven recipes.

Features of lightly salted cucumbers

Lightly salted ones have less salt than, for example, pickled ones. The preparation process takes a couple of days, and the recipe does not use acid. Vegetables retain their beneficial microelements to the maximum and smell almost like fresh.

Attention! Lightly salted cucumbers that have lain longer than they should in brine turn into pickled cucumbers.

Which fruits should you choose?

Small, young cucumbers (but not gherkins!), strong in texture and with thin, bright green skin covered with pimples, are suitable for quick pickling. It is advisable to pickle vegetables of approximately the same size, so that they are equally saturated with brine.

Important. The fruits must be sorted from yellow, spoiled and soft specimens.

The most popular seasonings for pickling

Common spices for making lightly salted cucumbers are: dill, horseradish and its leaves, cherry and blackcurrant leaves, tarragon, garlic, black pepper, cloves, bay leaf.

Reference. Blackcurrant, horseradish, and cherry leaves keep the cucumbers crisp and firm.

Recipes for lightly salted cucumbers per 1 liter

To prevent lightly salted cucumbers from being pickled for too long and becoming salty, the proposed recipes are designed for small portions.

Wedding

It’s not for nothing that this recipe is called “wedding”: such cucumbers are often used as an appetizer at village weddings. Cucumbers are prepared without adding vinegar and filled with well water. And despite the lack of sterilization, they are perfectly stored all winter.

Components

• cucumbers – 10-12 pcs.;
• salt – 2 tbsp. l. without slide;
• water – 1 l;
• dill umbrellas – 3 pcs.;
• horseradish leaf – 1 pc.;
• garlic – 6-8 cloves;
• allspice and black pepper - a couple of peas;
• bay leaf – 2 pcs.;
• mustard powder – 0.5 tsp;
• red pepper - to taste (but there should be very little of it, about the 5th part of the pod);
• oak, blackcurrant, cherry leaves - 2 pcs.

Cooking algorithm:

1. Wash the cucumbers and then soak them in cool water for 4 hours.
2. Wash the leaves and peel the garlic.
3. Place half the leaves, garlic and remaining spices in a clean jar. Then pack the vegetables tightly.
4. Boil water in a saucepan, pour salt into it. Pour the contents with the prepared brine, put the remaining leaves on top, and close the jar with a screw cap. Salt at room temperature.
5. “Wedding” cucumbers will be ready in two days.

With garlic and herbs

One of classic "lightly salted recipes"

Ingredients:

• cool boiled water – 1 l;
• cucumbers - how many will fit in a liter jar;
• sugar – 1 tbsp. l.;
• salt – 2 tbsp. l. without slide;
• horseradish - 1 leaf;
• garlic – 4-5 cloves;
• dill umbrellas – 3 pcs.

Cooking sequence:

1. Dissolve salt and sugar in water.
2. Divide the horseradish leaves into pieces. Peel the garlic and cut into large pieces.
3. Wash the jar well and put seasonings on the bottom.
4. Place the washed cucumbers in a jar and add water. Close with screw cap. If there is no thread on the neck of the jar, you can use nylon ones.
5. Store the workpiece at room conditions.
6. After 1-2 days, the pickling is ready.

To make the cucumber pulp saturated with brine faster, each fruit can be lightly pierced with a knife.

In the package

If you don’t have a can at hand, a regular plastic bag will come to the rescue. The convenience of this method is also that the cucumbers can be pickled in portions and unpacked for consumption as needed.

Ingredients:

• cucumbers - as desired or as much as is included in the package;
• rock salt – 1 tbsp. l.;
• garlic – 2-4 cloves;
• dill and basil - 1 bunch each;
• allspice and black pepper – 5-8 peas each.

Recipe:

1. Wash the cucumbers and pierce each with a toothpick in several places.
2. Wash the greens and chop coarsely along with the garlic.
3. Place the prepared spices at the bottom of the bag.
4. Place vegetables on top, sprinkle them with crushed allspice and black peppercorns and salt.
5. Close the bag tightly and shake it well to mix everything.
6. Leave the bag in the refrigerator overnight.

On mineral water with gas

Mineral water makes cucumbers even crispier and juicier and is a good alternative to regular brine.

Ingredients:

• cucumbers - per 1 liter jar;
• mineral unsalted sparkling water – 1 l;
• rock salt – 2 tbsp. l.;
• garlic – 1 head;
• dill umbrellas – 2 pcs.;
• the rest of the greens are optional.

Procedure:

1. Wash the vegetables well and cut off the tails on both sides.
2. Cut the garlic into small slices.
3. Place some garlic in the jar. Arrange cucumbers on top.
4. Add the remaining garlic and herbs.
5. Stir the salt in mineral water and pour the contents so that the liquid completely covers it.
6. Close the jar with pickling with a screw or plastic lid and put it in the refrigerator for a day.

Quick recipe

Express recipe - “Slightly salted cucumbers in 5 minutes.” The dish is ideal for an unexpected visit of guests or when you just want lightly salted cucumbers, but you can’t bear to wait a day or two. To complete the recipe you will need:

• sea ​​salt – 1 tsp;
• garlic – 2-3 cloves;
• fresh dill – 1 bunch;
• cucumbers – 3-4 pcs. medium and large size.

This recipe requires young cucumbers with thin skin. If you don’t find any, you can take old ones, but cut off the skin from them before salting.

Preparation:

1. Cut the washed cucumbers into thin circles.
2. Finely chop the dill and crush the garlic cloves in a press or with a spoon. Mix these ingredients in a separate container and grind with a pestle until juice appears. The more there is, the better.
3. Place the cucumbers in a convenient container, sprinkle with sea salt and add a mixture of garlic and dill.
4. Close the container with a screw cap and shake for five minutes. After these procedures, the appetizer can be served.

With apples

An unusual, but at the same time extremely simple recipe for lightly salted cucumbers, accessible even to novice housewives.

Ingredients:

• cucumbers – 10 pcs.;
• green apples – 2-3 pcs.;
• garlic – 8 cloves;
• parsley – 1 bunch;
• dill - 1 umbrella;
• black currant leaves – 7 pcs.;
• a handful of black currants;
• black pepper – 8 peas;
• salt – 3 tbsp. l.;
• water – 1.5 l.

Recipe:

1. Place clean cucumbers in cold water for a couple of hours.
2. Carefully wash and dry apples, herbs, and berries. Cut the apples into 4-6 pieces.
3. Peel the garlic, cut each clove into 2-3 parts.
4. Load a third of all the greens, half of the garlic, and 2-3 apple slices into a clean jar. Place cucumbers on top, after cutting off the ends.
5. After this, pour the remaining herbs, garlic and apples into the jar. Add berries and black pepper.
6. Boil water in a saucepan, dissolve salt in it and carefully pour it over the cucumbers.
7. Close the jar with a screw cap.
8. After a day, check the readiness of the product.

In cold water

In this recipe, spices are used “by eye”, but the ratio of water and salt is strictly observed.

Components:

• garlic - to taste;
• cucumbers – 6-8 pcs. medium and small size;
• dill umbrellas;
• horseradish, cherry, blackcurrant leaves;
• black peppercorns;
• water – 1 l.;
• salt – 70 g.

Preparation steps:

1. Rinse the greens, peel and chop the garlic. Divide the mass of leaves into two halves.
2. At the bottom of the jar, make a pillow from one part of the greenery, place cucumbers on it. Sprinkle with garlic.
3. Add the rest of the greens to the preparation.
4. Dissolve the salt completely in water. Stir the mixture periodically.
5. Pour the resulting brine over the cucumbers and seal the jar with an iron lid.
6. The appetizer will be ready in 1-2 days.

In hot brine

This method Requires caution to avoid burning yourself during preparation. The cucumbers turn out fragrant and crispy.

Ingredients:

• cucumbers – 10-13 pcs.;
• garlic – 9-11 cloves;
• horseradish and black currant - 4-7 leaves each;
• dill – 1 bunch;
• water – 2 l;
• salt – 4 tbsp. l.;
• pepper mixture - 1 tbsp. l.;
• cloves – 2 tsp;
• bay leaf – 5 pcs.

Recipe:

1. Wash the cucumbers and leaves. Divide the garlic cloves in half. Finely chop a bunch of dill.
2. Line the bottom of the pickling container with currant and horseradish leaves.
3. Pack the cucumbers properly into the container, adding chopped dill and garlic along with them.
4. Fill the pan with water. Put salt, bay leaves, pepper, cloves there. Boil and remove from heat.
5. Carefully pour the brine into the contents and cover with a plastic lid. Let cool, then put in the refrigerator for 24 hours.

Favorites

This recipe is distinguished by the presence of many additional ingredients, which adds piquancy to the snack.

Ingredients:

• cucumbers – 8-10 pcs.;
• black currant – 5-8 leaves;
• dill - 3 umbrellas;
• horseradish - 1 leaf;
• garlic – 1 head;
• citric acid – 0.5 tsp;
• non-iodized salt – 40 g;
• hot pepper – 1 pc.

Preparation:

1. Wash the vegetables, trim the ends.
2. Place leaves, dill, chopped garlic and pepper on the bottom of the dish. Place cucumbers on top.
3. Salt the water, boil for five minutes, add citric acid. As soon as foam stops appearing, the brine is ready.
4. Pour over the cucumbers and cover with a nylon lid, place in a cool place, for example, a cellar. After 10-12 hours, the dish can already be tasted.

Universal recipe

Suitable for pickling any variety of cucumbers.

Ingredients:

• water – 1 l;
• cucumbers – 1 kg;
• rock salt – 60 g;
• garlic – 4 cloves;
• allspice – 3 peas;
• dill - 2 umbrellas;
• horseradish, cherry, black or red currant - 2 leaves each.

Recipe:

1. Wash the cucumbers and soak for several hours
2. Peel the garlic, rinse the herbs.
3. Boil salted water.
4. Place some of the leaves, dill umbrellas, and garlic on the bottom of the pickling container. Place the cucumbers side by side, sprinkling the remaining leaves and chopped garlic between them.
5. Place a dill umbrella on top of the entire workpiece.
6. Pour the brine into the container so that it completely covers the cucumbers.Close with screw cap.
7. Leave the preparations to ferment in a dark place at room temperature for a day.

Cooking tips and storage tips

For pickling, choose varieties of cucumbers with thin, pimply skin and a high sugar content. The appearance should be perfect - no yellow spots or areas with signs of damage.

Before pickling, it is advisable to soak the fruits for several hours, regardless of whether the recipe requires it or not. Soaking will make the vegetables firm, crispy and strong. The water should ideally be spring water. If you don’t have one, bottled and filtered will do.

Lightly salted cucumbers do not last long. Therefore, it is better not to salt a lot at once - over time they turn into salty.

Most often, cucumbers are pickled in a jar, but for lightly salted cucumbers, a small enamel bucket or pan is more suitable. It’s easier and more convenient to get the product from there.

All recipes for preparing lightly salted cucumbers are variable. If you wish, you can experiment with spices, add non-standard seasonings, combine different greens, berries and vegetables.

The preparations should be stored in the refrigerator to avoid fermentation.

Read also:

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

Delicious crispy lightly salted cucumbers: how to cook with cold brine.

Conclusion

There are dozens of recipes for lightly salted cucumbers - for all occasions. When choosing a specific one, you should focus on its complexity, the time that will be spent on preparation, and your taste preferences. Create your own recipes by experimenting with seasonings.