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

Lightly salted cucumbers differ little from fresh ones in terms of benefits, they contain vitamins A, E, C and other useful compounds. In composition, they are almost like fresh, except that they differ from them in taste.

Them cooking does not take a long time, since most recipes do not have a sterilization step. We will tell you just about such proven recipes.

Features of lightly salted cucumbers

Lightly salted foods contain less salt than, for example, pickled ones. The harvesting process takes a couple of days, and the recipe does not use acid. Vegetables retain useful trace elements to the maximum and smell almost like fresh.

Attention! Lightly salted cucumbers that have been in the brine for a longer time turn into salted ones.

What fruits should you choose

For quick pickling, small young cucumbers are suitable (but not gherkins!), Strong in texture and with a thin bright green skin covered with pimples. It is advisable to pickle vegetables of about the same size, so they will be equally saturated with brine.

Important. 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 black currant leaves, tarragon, garlic, black pepper, cloves, bay leaves.

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

Recipes for 1 liter salted cucumbers

To prevent lightly salted cucumbers from salting too long and not becoming salty, the proposed recipes are designed for small portions.

Wedding

This recipe is called "wedding" for a reason: such cucumbers are often used as an appetizer at village weddings. Cucumbers are cooked without adding vinegar, 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 a slide;
• water - 1 l;
• dill umbrellas - 3 pcs.;
• horseradish leaf - 1 pc .;
• garlic - 6-8 cloves;
• allspice and black peppers - 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 leaves, black currant, cherry leaves - 2 pcs.

Cooking algorithm:

1. Wash the cucumbers, then soak them in cool water for 4 hours.
2. Wash the leaves, peel the garlic.
3. Put half of the leaves, garlic and the rest of the spices in a clean jar. Then place the vegetables tightly.
4. Boil water in a saucepan, pour salt into it. Pour the contents with the prepared brine, put the rest of the leaves on top, 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 liter;
• cucumbers - how much will fit in a liter jar;
• sugar - 1 tbsp. l .;
• salt - 2 tbsp. l. without a slide;
• horseradish - 1 sheet;
• garlic - 4-5 cloves;
• dill umbrellas - 3 pcs.

Cooking sequence:

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

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

In the package

If there is no jar at hand, a regular plastic bag will come to the rescue. The convenience of this method also lies in the fact that cucumbers can be salted in portions and, as necessary, unpacked for consumption.

Ingredients:

• cucumbers - at will or how many will be included in the package;
• rock salt - 1 tbsp l .;
• garlic - 2-4 cloves;
• dill and basil - 1 bunch each;
• allspice and black peppers - 5-8 peas each.

Recipe:

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

Mineral water with gas

Mineral water makes the cucumbers even crisper and juicier and is a good alternative to regular pickle.

Ingredients:

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

Course of action:

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

Quick recipe

Express recipe - "Lightly salted cucumbers in 5 minutes". The dish is ideal for an unexpected visit of guests or when you just wanted lightly salted cucumbers, and you can't wait a day or two. To implement the recipe you will need:

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

This recipe requires young, thin-skinned cucumbers. If there are none, you can take the 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 juiced. The more, 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 snack can be served on the table.

With apples

Unusual, but at the same time extremely simple recipe for lightly salted cucumbers, available 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 currant berries;
• 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. Thoroughly wash and dry apples, herbs, berries. Cut the apples into 4-6 pieces.
3. Peel the garlic, cut each slice into 2-3 pieces.
4. Load a third of all greens, half garlic, 2-3 apple slices into a clean jar. Put the cucumbers on top, having previously cut off the tips from them.
5. After that, 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 over cucumbers with it.
7. Close the jar with a screw cap.
8. Check the readiness of the product a day later.

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 leaves, cherry, blackcurrant;
• black peppercorns;
• water - 1 l.;
• salt - 70 g.

Cooking steps:

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

In hot brine

This way requires care not to burn yourself when cooking. The cucumbers are fragrant and crispy.

Ingredients:

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

Recipe:

1. Wash cucumbers and leaves. Divide the garlic cloves in half. Finely chop a bunch of dill.
2. At the bottom of the container for pickling, line the leaves of currant and horseradish.
3. Tamp the cucumbers into a container properly, pouring chopped dill and garlic with them.
4. Fill the pot with water. Put salt, bay leaves, pepper, cloves there. Boil and remove from heat.
5. Carefully pour the brine over the contents, close with a plastic lid. Allow to cool, then refrigerate for 24 hours.

Favorite

This recipe features many additional ingredients that add a spice to the appetizer.

Ingredients:

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

Preparation:

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

Universal recipe

Suitable for pickling any kind of cucumber.

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 sheets each.

Recipe:

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

Cooking tips and storage tips

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

Before salting, 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 firm. The water should ideally be spring water. If not available, bottled and filtered will do.

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

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

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

They should be stored in the refrigerator to avoid fermentation.

Read also:

How to cold salt salted cucumbers in a saucepan.

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 cooking, and on your taste preferences. Create your own recipes by experimenting with seasonings.