How to easily and deliciously cook lightly salted cucumbers: a selection of the best recipes

The upcoming harvest makes you look for delicious recipes for pickling cucumbers, because in light-salted form they go well with various dishes. How to grind cucumbers deliciously - this question worries many. There are many ways: in a bag, a jar, a saucepan, with garlic and dill, in soda 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 vegetables. It is better to use the same medium-sized fruits. If you neglect this, small ones will be salted too much, and large ones will not be salted enough.

In the package

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

• cucumbers rinse well in water, put in a plastic bag and add 1 tbsp. l. coarse salt;
• add garlic, chopped into small pieces;
• mix several times;
• so that the brine does not leak 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 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.

In a saucepan

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

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

The best cooking recipes

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

The 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 slices;
• chop the dill;
• finely grate the garlic;
• mix cucumbers with garlic and dill in a container;
• add 1 tbsp. l. sugar, 0.5 tbsp. l. salt and 3 tbsp. l. vegetable oil;
• stir and let sit for 10-15 minutes.

On carbonated mineral water

The most crunchy appetizer comes from 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 and refrigerate for 24 hours.

Hot brine

For cooking 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 horseradish leaves, 3 currant and cherry leaves;
• put greens on the bottom of the pan;
• spread the cucumbers on the greens and sprinkle with pieces of garlic;
• cover with the remaining herbs and horseradish leaves;
• pour boiling brine into a saucepan and cover with a plate;
• press the plate with a three-liter jar of water for 48 hours.

In cold water

This recipe will not take long to prepare:

• put 1 kg of cucumbers in a saucepan and top with chopped garlic and herbs;
• add allspice peas and 2 horseradish leaves;
• prepare brine from cold water with the addition of 2 tbsp. l. salt and 1 tbsp. l. Sahara;
• stir thoroughly and pour into a saucepan with cucumbers;
• leave for 5-6 hours at room temperature and then refrigerate for 24 hours.

With olive oil

Cooked cucumbers are 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 part of the garlic into pieces, grate the other;
• sprinkle the cucumbers with dill and garlic;
• mix thoroughly and leave for 30 minutes;
• refrigerate 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 of dill;
• stir and cover with a plate;
• after 2–3 hours the cucumbers are ready to eat.

Hungarian

For cucumbers, salted in Hungarian, a slightly sweet taste and pleasant aroma are characteristic:

• 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 brine into prepared jars and wait 5-10 minutes;
• roll up the lids and turn over;
• keep in a dark cool room;
• consume after 2-3 days or leave for the winter.

With vodka

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

• to make a 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 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 instant salted tomatoes.

How to make instant salted zucchini.

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

With cherry and currant leaves

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

1. Pour 1 kg of cucumbers with water and leave for 30 minutes. This will give them firmness and crunch. 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 horseradish leaves, 4 currant and cherry leaves.
4. Pour 2 tbsp into boiling water. l. salt and pour the brine into the jar.
5. Close the jar with a lid and leave for 5-6 hours.

Original Ambassador with Lime and Mint

This original recipe gives the cucumbers a pleasant sourness and fresh aroma.

Procedure:

1. For 1 kg of cucumbers, add 2 tbsp. l. salt, 1 tsp. sugar, 5 allspice peas.
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 can well.
5. Leave it on for half an hour.

Terms and conditions of storage

The basic storage rules are as follows:

1. To keep freshly cooked cucumbers from losing their properties, you should leave them in the refrigerator. Often, a jar of freshly salted cucumbers is kept in a cool cellar until winter.
2. If the pot method is chosen, add cold water in small portions to slow down fermentation. In no case should you use hot brine, because this will lead to pickling of cucumbers.
3. For quick salting, 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 kept in the refrigerator for a long time.

Attention! It must be remembered that the processes of fermentation and salting are intensified in a warm room, and slow down in a cool one.

Conclusion

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

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