Crispy lightly salted cucumbers in brine

Classic recipe for crispy, lightly salted, instant cucumbers

Number of servings – 3 liters

Cooking time – 1 hour

The most reliable and widely known way to prepare lightly salted cucumbers is pickling with cold brine. These cucumbers will delight you with their taste within a day or two. Be sure to try to prepare this wonderful dish, even if you have never prepared cucumbers before.

Ingredients

Servings: –+3

Cucumber 1.5 kg
Oak leaves 4 pcs.
Black currant leaves 4 pcs.
Horseradish leaves 4 pcs.
Dill 4 umbrellas
Garlic 4 cloves
Water 1.5 l.
Salt 2 tbsp.

Steps

1 hour. 20 min.Print

There is a preparatory moment in pickling cucumbers in any way. Cucumbers should be thoroughly washed and the fruits should be soaked in cold, clean water for at least a couple of hours. You can do it for a day, but you will definitely have to change the water every few hours. Wash the leaves, peel the garlic and cut each clove in half.
Trim the butts of the cucumbers, and prick the fruits themselves with a fork so that they salt better and faster.
Cucumbers can be pickled in a saucepan or in a three-liter jar. In any case, the first layer must be laid very tightly, vertically. And then lay out the cucumbers according to their size. Place half of the spices, except horseradish, at the bottom of the container with cucumbers.
Cucumbers need to be filled with cold brine. To do this, heat 0.75 liters of water and dissolve salt in it. Combine the hot part with cold water, cool and pour over the cucumbers. Then add the remaining spices. Cucumbers should be infused at room temperature for ten hours, and then in the refrigerator for a day.
Ready-made lightly salted cucumbers can be served with any dish; cucumbers go especially well with potatoes and meat. Serve chilled and refrigerate the cucumbers to keep them crisp and firm.

How to cold pickle crispy cucumbers

Above we looked at the options for dry and hot salting. But there is another method that I also really love and often practice - this is the cold method. As a result, the cucumbers have a more natural, fresh appearance and retain maximum benefits, natural taste and crunch.

The secret, as you understand, is that cold water does not cook vegetables, taking away some of their color and taste. But, in this case, it will take a little more time to prepare. If you compare the hot and cold methods, it is impossible to say for sure which is better. After all, they are very different and each is good in its own way!

Ingredients:

Cucumbers – 1 kg.
Dill - several sprigs and umbrellas
Salt – 2 tbsp. no slide
Boiled and cooled water – 1 liter (per 1 kg of vegetables)
Garlic – 2-4 cloves to taste
Horseradish leaves
Currant and cherry leaves

Preparation:

1. Prepare everything you need. Peel the garlic. Wash the cucumbers and all harvested greens thoroughly. It is better to take small, pimply vegetables - they are best suited for pickling! After washing, it is better to leave them in a bowl of cold water for another hour to make them crispier.

2. For 1kg. vegetables you will need about 1 liter of brine. We take pre-boiled and cooled water. Dissolve salt in it.

3. Place half of the prepared amount of all the greens on the bottom of the pan or jar. We also cut some of the garlic into slices. Cut the ends off the cucumbers and place them on top.

4. Fill with salt water. If you don't have enough, you can stir some more. Now cover the cucumbers with the remaining herbs and garlic.

Source -

5. Cover with a lid and leave them on the table for about 6 hours. Then we put it in the refrigerator for another 18 hours. The exact time depends on the size of the fruit. In any case, you should always taste it. Once you are happy with the level of salting, they will be ready for you.

How to quickly prepare lightly salted cucumbers with dill in a bag?

The fastest and easiest way to prepare lightly salted cucumbers for lunch is to pickle the cucumbers in a bag, in their own juice. This method will allow you to get juicy cucumbers in a couple of hours and serve them for lunch. Be sure to try it!

Ingredients:

Cucumbers - 2 kg.
Dill – 2 bunches
Garlic – 1 head
Coarse salt - 100 gr.
Vinegar – 4 tbsp.
Ground red pepper – 2 tsp.

Cooking method:

Take the freshest ground cucumbers or those soaked in ice water, and thoroughly wash them from dust and sand under running water.
A bunch of dill should be thoroughly washed in running water and dried. Then you need to finely chop the dill using a sharp knife. Trim the cucumber butts and prick the fruit with a fork. This stage is important so that the cucumbers absorb the marinade more actively and also release their own juice. Otherwise, you can simply cut the cucumbers lengthwise into four pieces.
Place one thick plastic bag inside another to make sure nothing leaks. Place cucumbers inside these bags, and then chopped dill and garlic halves. At the very end, add salt, pepper and vinegar. Carefully tie the bags with marinated cucumbers and then shake and move the bags very vigorously for a couple of minutes. The ingredients will be evenly distributed and mixed. You can additionally put bags of cucumbers on a plate, after which you need to put the cucumbers in the refrigerator. Salt the cucumbers for at least a couple of hours, and if you have more time, you can keep them in the refrigerator longer.
Read also: Proven recipe for pickled zucchini for the winter: crispy in jars without sterilization
Serve the finished cucumbers cold, placing them on a dish along with the garlic and dill from the bag. This appetizer perfectly diversifies the table and goes even with ordinary boiled or fried potatoes.

Bon appetit!

A quick and very simple recipe for lightly salted cucumbers in a saucepan

An excellent appetizing cucumber snack can be easily prepared not only in a jar, but also in an ordinary saucepan. The result will be exactly the same as when pickling cucumbers in a jar. You will need literally a day before serving fragrant juicy cucumbers to the table - very simple!

Ingredients:

Ground cucumbers – 1.5 kg.
Oak leaves – 4 pcs.
Currant leaves – 4 pcs.
Horseradish leaves – 4 pcs.
Dill – 4 sprigs
Garlic – 4 cloves
Drinking water – 1.5 l.
Coarse table salt (not iodized) – 2.5 tbsp.

Cooking process:

First, boil clean drinking water and let it cool. Water is needed to prepare brine for pickling cucumbers.
Wash the cucumbers thoroughly in running water, removing dirt and sand from the fruits. Then cut off the butts of each cucumber, and pierce the fruits themselves a couple of times with a fork. There is no need to pierce deeply.
Take a large saucepan in which the cucumbers will lie freely without pressing against each other. Wash the leaves that you will put in the pan and peel the garlic. Place a layer of leaves and several halves of garlic cloves on the bottom of the pan, and place the cucumbers on top.
Dissolve table salt in cold water, and then strain the brine through cheesecloth. This may be necessary when using rock salt, which produces sediment. Pour the brine into the pan with the cucumbers and top with the remaining spices.
Cover the pan with cucumbers freely floating in the brine and put the container in the refrigerator for at least twelve hours. After this time, the cucumbers will be sufficiently salted and will be ready to eat.

Spicy cucumbers

This cooking option is very suitable for housewives who love spicy snacks. The recipe uses ground pepper, which gives the cucumbers the necessary spiciness. In addition, fresh garlic is used not only because it makes the vegetables spicier, but also gives them a bright smell.

Ingredients:

young garlic - 5 cloves;
table salt - 1 tablespoon;
the freshest cucumbers - 1.3 kg;
bay leaf - 2 pcs.;
freshly ground pepper - 12 pcs.;
sugar - 1 tablespoon;
new horseradish leaves - 4 pcs.;
black pepper - 7 peas;
fresh dill - 1 bunch.

Preparation method:

To prepare lightly salted cucumbers according to the traditional recipe, all components must be prepared in advance. In this version, the appetizer is cooked in a saucepan and poured with hot brine.

Horseradish leaves, which have previously been washed, and washed dill should be placed at the bottom of the dish. Half of the chopped garlic should also be placed in the pan. To give the appetizer a colorful tang and a pinch of red pepper.

Place a layer of cooked cucumbers and again add two bay leaves and some peppercorns. Add chopped garlic and horseradish with dill.

Now you can prepare the marinade; to do this, boil water in a separate pan, add sugar and a tablespoon of salt.
Pour boiling ready marinade over the cucumbers and cover with a lid. Leave the workpiece in the brine for about 10 hours; the salting process occurs at room temperature.

Homemade lightly salted cucumbers with garlic and dill

Lightly salted cucumbers are an excellent dish that almost everyone likes. Delicious, aromatic cucumbers can be uncomplicated with various spices so that they retain their natural taste. Dill and garlic are simple ingredients that are easy to find in the city, and they also delicately complement the taste of cucumbers.

Ingredients:

Cucumbers – 1 kg.
Salt – 2 tbsp.
Chilled drinking water – 1 l.
Dill – 1 bunch
Garlic – 1 head

Cooking process:

To pickle cucumbers with garlic and dill, you need to take any convenient container - a pan, jar or bowl and wash it thoroughly with soda. Wash the cucumbers too in running water, then leave them to rest in ice water for a couple of hours.
Peel the garlic and cut the cloves in half. Rinse the dill under water and dry slightly. Then cut the branches into smaller pieces.
Cut off the bottoms of each cucumber, after which you can cut the cucumbers in half or into quarters. Place them in a clean pickling container and mix evenly with the dill and garlic.
Combine cold drinking water with table salt, stir until the salt is completely dissolved. Pour the brine into the container with the cucumbers so that it covers the cucumbers completely.
Cover the container with cucumbers with a lid or cling film and put the future snack in the refrigerator for at least half a day. After this time, the cucumbers can be tasted and even served. It is necessary to store the preparation in the refrigerator so that the cucumbers remain crispy.
Read also: Pork medallions. Recipe in a frying pan, in the oven in bacon, creamy sauce with mushrooms, pineapples, lingonberry, cranberry sauce

A quick recipe for preparing lightly salted cucumbers per day: hot method

In the next recipe we will lightly salt cucumbers using the hot method. It will take us a day to prepare them. Minimum ingredients and effort, and maximum pleasure!

To prepare we will need:

Cucumbers – 2 kg.
Garlic – 1 head
Dill – 1 bunch
Salt – 2 tbsp. l. no slide

1. Soak cucumbers in cold water to make them crispier. Chop the greens, garlic and put them in jars along with the cucumbers.

2. Pour one spoon of salt into each jar on top. Fill with very hot water and cover with a lid. Shake well.

3. Leave for a day at room temperature.

We boil the potatoes and look forward to crunching lightly salted cucumbers.

How to cook classic lightly salted cucumbers in cold water?

Few people know that the classic recipe for lightly salted cucumbers does not include many spices and additives. To pickle cucumbers in cold water, you don’t need anything extra at all, just cucumbers and a good mood. Try it!

Ingredients:

Ground cucumbers – 1 kg.
Bread (white) – 100 gr.
Drinking water – 0.75 l.
Coarse salt – 1 tbsp. with a slide

Cooking process:

Take a jar or pan that will hold the required amount of cucumbers and brine. Wash the container thoroughly using mustard powder or soda solution.
Place pieces of loaf (white bread) at the bottom of the container for pickling cucumbers and start preparing the cucumbers. They need to be washed thoroughly, then carefully cut off the ends and pierce the fruits on all sides with a fork.
Then place the cucumber fruits in a container with bread, compacting them tightly. Thoroughly dissolve coarse salt in chilled drinking water and pour the brine into the container with cucumbers.
The container with future lightly salted cucumbers should be covered with a lid and left in the room in a dark place for three days. During this time, the cucumbers will be ready. After this, the cucumbers can be cooled before serving.
Ready cucumbers can be served whole or cut into slices. For beauty, serve them with fresh herbs.

Bon appetit!

Delicious lightly salted cucumbers in a pan with hot brine

A more complex method of preparing lightly salted cucumbers is hot pickling. However, the effort is worth it, as this snack will turn out very juicy and strong. Spices can be adjusted to your liking, thus giving cucumbers a unique taste and aroma.

Ingredients:

Cucumbers – 1.5 kg.
Table salt – 2 tbsp. with a slide
Cherry leaves – 5 pcs.
Dill – 4-5 sprigs
Horseradish leaves – 3 pcs.
Currant leaves – 5 pcs.
Garlic – 5 cloves
Drinking water – 1.5 l.

Cooking process:

Take a convenient saucepan that will fit all the cucumbers and brine. The pan must be washed thoroughly using soda powder or mustard powder.
When you prepare the pot for pickling cucumbers, thoroughly wash the cucumbers themselves and also wash the leaves and herbs. Peel the garlic and cut each clove in half.
Line the bottom of the pan with half the spices and add some garlic. Then trim the butts of the cucumbers and pierce each cucumber with a fork or toothpick so that they absorb the brine faster.
Press the cucumbers tightly onto a bed of leaves and garlic and cover them with the second part of the spices. After this, prepare the brine for the cucumbers.
Place one and a half liters of clean water in a convenient saucepan and bring the liquid to a boil. Then add salt and dissolve it completely. Pour the boiling brine into the pan with cucumbers and cover with a lid.
To pickle the cucumbers, leave the pan in the room for a day, then put the container with the preparation in the refrigerator for further storage.

Classic recipe for lightly salted cucumbers

Very aromatic lightly salted cucumbers that will be ready in 1 night. A classic recipe with spicy cherry and currant leaves. Crispy and very tasty.

To prepare we will need:

Cucumbers – 1.5 kg.
Garlic – 5 cloves
Horseradish leaf – 2 pcs.
Dill – 3 umbrellas
Currant leaf – 3 pcs.
Cherry leaf – 3 pcs.
Hot pepper - to taste
Salt – 1 tbsp. l. with a 1 liter mound. water.

1. Wash the cucumbers and cut off their tails so that they are better salted. Check the cucumbers to make sure they are not bitter. We wash all the ingredients and put them in a convenient container. Cut dill and horseradish into small pieces.

2. Make the brine. Bring the water and salt to a boil and make sure it is completely dissolved. Fill the cucumbers with a very hot saline solution so that everything is covered with water.

3. Leave the cucumbers in this form at room temperature for 6-8 hours.

4. Then you can place the appetizer in the refrigerator to cool and serve.

Let's crunch?!

In this video you can see how to make crispy lightly salted cucumbers with dill and garlic in a jar overnight:

Crispy lightly salted quick-cooking cucumbers in mineral water

A rather original way to prepare delicious lightly salted cucumbers is to pickle them in mineral water. The cucumbers will be super crispy and strong thanks to the sparkling water in the recipe. Be sure to try it and you will be delighted!

Ingredients:

Small cucumbers – 1 kg.
Sparkling mineral water – 1 l.
Garlic – 3 cloves
Dill – 1 bunch
Coarse salt – 2 tbsp.

Cooking process:

First, take the dill and rinse it thoroughly, allowing the excess liquid to drain. Place half of the dill on the bottom of a jar or pan, which must first be thoroughly washed.
Rinse the cucumbers under running water, be sure to cut off the butts with a knife, and place the fruits themselves tightly on a bed of dill.
Place the second half of the dill bunch on the cucumbers, then peel the garlic and finely chop it or pass it through a garlic press. Sprinkle the cucumbers and dill with this chopped garlic.
Take a cold carbonated mineral water and dissolve all the salt in it. After this, pour the saline solution into the container with cucumbers, dill and garlic so that the cucumbers are completely covered with brine.
Cover the pan or jar with a lid and put the container in the refrigerator or cellar for at least 12 hours. After this time, you can taste the cucumbers and check their readiness. Serve the dish chilled and store it in the refrigerator at all times.

Appetizing lightly salted cucumbers in brine with sugar and salt

Appetizing pickles can be prepared in sweet-salty brine. Using this recipe, you can easily prepare hot cucumbers that will delight you and your family. You will have delicious crispy cucumbers within a day, and they also last well in the refrigerator for some time.

Ingredients:

Cucumbers – 0.5 kg.
Granulated sugar – 1.5 tsp.
Drinking water – 700 ml.
Rock salt – 1.5 tbsp. l.
Leaves for pickling - to taste
Dill - to taste
Garlic – 3-4 cloves

Cooking process:

To pickle cucumbers according to this recipe, take fresh, small cucumbers just picked from the garden. They need to be thoroughly washed and then the butts (tips) removed.
Select a container for pickling cucumbers and wash with soda solution or mustard powder. Then wash the leaves for pickling, peel the garlic and place half of the leaves with garlic on the bottom of the container for pickling the cucumbers.
Place the cucumbers tightly on the bed of greens, filling the container to the very top as much as possible. Place the peeled garlic cloves and remaining herbs into the container with the cucumbers when they are all compacted.
To prepare the brine: dilute salt and granulated sugar in clean drinking water. Place the container with brine on the stove and bring the solution to a boil. Fill the container with cucumbers with boiling brine to the very top. Close the container with cucumbers with a lid and leave at room temperature for a day for pickling.
A day later, your cucumbers are ready! They should be stored in the refrigerator and served chilled.

Lightly salted cucumbers for the winter

We offer a recipe for lightly salted crispy cucumbers for the winter. This type of preparation is readily prepared by housewives during the season. It has an important advantage over pickling - the absence of vinegar. Thanks to this, children and those who for some reason avoid eating spicy pickles will be able to eat delicious pickles.

Prepare:

1.5 kg. cucumbers;
4-6 cloves of garlic;
3-4 tbsp. l. salt;
2 dill inflorescences with an umbrella;
10 pieces. black peppercorns;
4 things. bay leaves;
2 leaves of horseradish.

Lightly salted cucumbers for the winter

How to salt:

The step of pre-soaking the cucumbers in cold water is also important for this recipe. Wash well and leave in cold water for 3 hours. The time is conditional, if you can’t wait that long, take it out earlier.
This recipe for pickling lightly salted cucumbers is designed for two liters of water. Pour cold (room temperature) water into a bowl.
Add salt and dissolve.
Peel the garlic, wash the greens.
Place the greens (coarsely chopped) into a clean enamel pan, add garlic, bay leaf, and peppercorns.
Place the cucumbers and cover with salt water. Make sure the water covers all the cucumbers.
Cover with a large flat plate.
Fill a liter jar with water and place it on top of a plate. The so-called oppression should press the cucumbers well.
At room temperature in this state, leave the cucumbers to salt for 2-3 days.
Transfer the already delicious lightly salted cucumbers into clean, sterilized jars from the pan. Continue with the recipe. Place greens on top.
Strain the brine from the pan through a fine sieve or cheesecloth into a clean pan.
Place on the fire and bring to a boil. Boil for 2-3 minutes.
At the same time, sterilize the lids separately.
Fill the contents of the jars to the top, roll up the clean lids and place the neck down. Create conditions for slow cooling by wrapping the jars in a blanket.

Spicy lightly salted cucumbers with vinegar and garlic

Lightly salted cucumbers with vinegar are good for their piquant and sour taste. Delicate crispy cucumbers perfectly complement any meat or potato dish with their taste, and this dish is also perfect as an appetizer for the holiday table. If you haven’t pickled cucumbers with vinegar yet, be sure to try it.

Ingredients:

Ground cucumbers – 1 kg.
Garlic – 2-3 cloves
Vinegar - 1 tbsp.
Purified water – 0.5 l.
Sugar – ½ tsp.
Table salt - 1 tbsp.
Greens (dill with umbrellas) – 1 bunch
Allspice – 2-3 peas

Cooking process:

Rinse young cucumbers under running cold water. Carefully place the fruits in a bowl or pan, cover with ice water and leave to rest for several hours.
Then you can cut off the butts of the cucumbers and pierce each fruit with a fork several times. This way the cucumbers will be salted faster and better.
Prepare the greens for the cucumbers. Rinse it under running water, then let the greens drain and dry on a paper towel.
The brine must be prepared hot. Bring the water for brine to a boil, and then dilute salt and granulated sugar in it. Place cucumbers in a clean jar, alternating them with herbs and garlic cloves.
Pour boiling brine into a jar of cucumbers, then pour vinegar into the container. The brine should completely cover the cucumbers and reach the very neck of the jar.
Close the jar of cucumbers with a nylon lid, then leave the container with the snack for a day at room temperature. During this time, the cucumbers should already be ready. After this, store the workpiece in the refrigerator or cellar.

Fragrant lightly salted cucumbers in a jar with instant mustard

Mustard gives cucumbers a piquant and special aroma, and also makes them slightly spicy. You can prepare cucumbers with mustard not only for the winter by heavily salting them, but also lightly salt the cucumbers. Try this version of the popular snack and you won’t regret it!

Ingredients:

Ground cucumbers – 1 kg.
Bread (white) – 100 gr.
Drinking water – 0.75 l.
Coarse salt – 1 tbsp. with a slide
Mustard powder – 2 tbsp.
Garlic – 3 cloves

Cooking process:

Take any jar or pan that will hold the required amount of cucumbers and brine for them. Wash the container thoroughly with soda solution or mustard powder. Wash the lid in the same way.
Place pieces of white bread at the bottom of the container in which you will pickle the cucumbers, and then begin preparing the cucumbers for pickling. The fruits must be thoroughly washed, then carefully cut off the ends and pierce the cucumbers on all sides with a fork.
Peel the garlic and place the cucumbers in a container with bread, compacting them tightly and placing garlic cloves between the cucumbers. Thoroughly dissolve coarse salt in cold drinking water and pour the brine into the container with cucumbers. Cover the top of the jar with mustard powder.
The container with cucumbers should be tightly closed with a lid and left in the room in a dark place for three days. Three days will be enough for the cucumbers to reach readiness.
Store the finished appetizer in the refrigerator or cellar and serve it chilled. Serve delicious crispy cucumbers on their own or with any dishes you like.