How to cook crispy lightly salted cucumbers with cold brine: 6 recipes

Crispy lightly salted cucumbers - a classic recipe in a 3-liter jar

This recipe does not use vinegar, only natural ingredients. It is better to pour cucumbers with cold boiled water, but you can simply use filtered water, but they will be stored less. Having chosen this recipe, you need to be prepared for the fact that the cucumbers will take 3 days to become ready.

Ingredients

Cucumber 5 kg
Water 1 l.
Salt 2 tbsp.
Garlic 1 head
Dill 1 umbrella
Parsley 1 sprig
Chili pepper optional
Black peppercorns to taste

Step by step recipe

Prepare products for further culinary processing: wash the herbs, peel the garlic, wash the cucumbers thoroughly. If they are very prickly, you can soak them in cold water for a couple of hours before cooking.
Place some of the garlic cloves, dill and parsley into a washed and scalded 3-liter jar.
Place the cucumbers in a vertical position in a jar, trying to fit them tightly. A 3-liter jar will take approximately 1.5 kg of cucumbers.
Then add the rest of the dill and parsley and the remaining cloves of garlic to the cucumbers. If hot peppers are used, they need to be cut into pieces and also placed in a jar. Add a few black peppercorns to the jar as well. Try to place all the ingredients in the voids between the cucumbers, and not accumulate at the top at the neck.
Stir 2 tbsp in a liter of cold boiled, mineral without gases or filtered water. spoons of salt. The salt needs to be completely dissolved. To be sure that there will be enough water, you can immediately take double the volume, maintaining the proportion of water and salt: per 1 liter. water 2 tbsp. spoons of salt. Pour salted water into the jar and close with a nylon lid. After 3 days, the cucumbers can be served.

How to make malosol with garlic and dill in a bag

And of course, where would I be without my favorite method! Salting greens in a bag is a pleasure. Firstly, there is no extra hassle or preliminary work, and secondly, this is one of the fastest options. In just two hours you can get your favorite snack if you first cut the gherkins into slices or mugs.

Ingredients:

Cucumbers - 1 kg;
Dill - 1 bunch;
Garlic - 3 cloves;
Salt - 2 tbsp. spoons.

Cooking method:

1. Wash the cucumbers and cut off the ends. Wash the dill too and chop or tear into large pieces. Cut the garlic into slices.

2. Take a thick bag and place the prepared products in it. Add salt.

3. Tie the bag well and shake the contents for 5 minutes. Place the workpiece on a plate and refrigerate for 2 hours. After the time has passed, you can start eating “crunches”.

Well, I think today’s article will help you prepare truly tasty and crispy cucumbers, which go very well with a juicy barbecue, especially if the food is eaten outdoors). I tell you goodbye! Bookmark the recipes and don’t lose them!

Lightly salted cucumbers in cold mineral water

For pickling in jars, you can take any recipe, including the simplest, classic one. I suggest expanding your culinary horizons by making spicy, crispy cucumbers in cold mineral water (check out the different options on another page).

Gas bubbles quickly saturate the greens, thanks to which the pickling process is accelerated, and the cucumbers themselves become amazingly crispy.

Ingredients

You will need:

Zelentsy – 1 kg.
Mineral water with gas - liter.
Salt – 2 large spoons.
Garlic – 3 cloves.
Dill - a couple of sprigs.

Step by step recipe

Cooking method:

Place half of the dill at the bottom of the jar.
Fill the container with pre-soaked greens with the ends cut off. Place peeled and chopped garlic between the vegetables.
Cover with remaining dill.
Dissolve salt in mineral water and pour into a jar.
Place on the refrigerator shelf. Keep it for 12-14 hours. Then try and admire.

Spicy lightly salted cucumbers in a cold way

The best recipe for spicy cold pickling. The taste of cucumbers will be spicy and pungent.

Ingredients

Required:

Cucumbers - kilogram.
Lemon – ½ part.
Sugar – 2 small spoons.
Salt – ½ small spoon.
Mustard powder - a tablespoon.

Step by step recipe

How to prepare:

Soak vegetables in cold water for 1-2 hours. Cut off the ends and cut into circles. Do not make thin slices; the thickness of the circles should not be less than a centimeter.
Make the brine: squeeze the juice out of half a lemon, add salt and sugar. Stir well. Add mustard powder and thoroughly rub the mixture again.
Pour the brine into a jar with cucumbers, cover with a lid and shake well. The fact is that at first there will be not enough brine, in this way we will distribute it throughout the jar. Soon the chopped greens will release their juice, and everything will be fine.
Place the container on the refrigerator shelf and take courage for the day. If you want to get the final result earlier, leave the jar on the table, then the snack will be ready after 2-6 hours.

Interesting things on the site:
Summer preparations: the most delicious recipes for sweet cucumbers for the winter
Delicious and aromatic cucumbers with lemon for the winter: recipes
Choose the best recipe for cucumbers with vodka for the winter from our selection

Crispy cold-salted cucumbers with dill

The slogan of this recipe: you can never have too much dill! This aromatic greenery plays the role of the main flavoring agent here. Cucumbers have a neutral taste and are suitable for those who are contraindicated in spicy foods.

This is interesting: 5 recipes for preparing pickles for the winter in jars using the hot method

Ingredients

Cucumbers – 1.5 kg.
Dill (twigs and umbrellas) – 200 g.
Water – 1 l.
Salt – 2 tbsp. l.
Bay leaf – 1 pc.
Oak and currant leaves optional.

Step by step recipe

Cooking process:

Place the cucumbers in cold water to soak and leave for an hour. This step should not be neglected, since it is designed not only to clean the cucumbers, but also to ensure their crispness. After this, wash off dirt and all thorny elements from the surface of the vegetables. Cut off the stems and, if the cucumbers are large, divide them into pieces with a knife.
Rinse the dill with running water. Dried greens are also suitable for lightly salted cucumbers, so there is no need to remove dry branches.
Wash oak and currant leaves and pour boiling water over them. It is not necessary to use them. It is important to know that currants add a slight winey aroma, while oak leaves can be slightly bitter. You can only use one type of leaf.
Prepare a 3-liter jar for use: wash it thoroughly and pour boiling water over it. Place half the volume of dill on the bottom, then carefully fold the cucumbers. Place the dill on top again, add a bay leaf and, if desired, oak and currant leaves.
Dissolve 2 tablespoons of salt in a liter of water, pour the solution into the jar and close tightly. Shake the jar to distribute the salt solution throughout the entire volume.
Place the cucumbers in a warm place for a day or simply leave them at room temperature. After 24 hours, you can use the product.

How to prepare crispy lightly salted cucumbers at home using cold brine

I love this recipe because after pickling the cucumbers, they look just like the picture. Cold water energizes them, preserves beneficial microelements and natural taste. They turn out incredibly appetizing and crispy.

Also, this method seems to me to be the safest since you don't have to deal with high temperatures. My family loves this delicacy and asks for more every time. Try it too, you won’t regret it!

Ingredients

1 kilogram of dense medium cucumbers;
peppercorns - 4 pieces;
sprigs of dill along with trunks;
4 cloves of garlic;
horseradish leaves;
1 liter of cold water;
2 tablespoons salt.

Step by step recipe

For preparation, you can take any deep container. In this case we will use a saucepan.

Note! If you are also going to cook a snack in a pan, then choose it seriously. The cookware must be made of stainless steel or enamel coated. Containers with chips and cracks will not be suitable.

Cucumbers, especially if they have been plucked from the bush for more than 3 days, must be filled with very cold water for several hours. As the liquid warms up at room temperature, it needs to be changed.
Tear the dill and horseradish into large pieces with your hands. Chop the garlic into medium cubes; it is better not to put it through a press. In general, we don’t have to grind all these ingredients. But by doing this, we give them the opportunity to fully reveal their aromatic charms in the brine and the cucumbers will be saturated with them faster.
Divide dill, horseradish and garlic into two parts. The first will lie at the bottom of the jar, feeding the fruits from below, and the second will cover the vegetables and nourish them from above. This way we will get a richer taste in a short time.
Place the first part of herbs and garlic in a dry and clean saucepan, at the bottom. Then arrange the cucumbers tightly and cover again with herbs and garlic. Sprinkle the composition with peppercorns on top. If desired, you can add currant leaves.
Let's move on to preparing the brine. In a liter of cold mineral water (you can use regular filtered water), completely dissolve the salt. Pour the resulting liquid into the pan and put it in a cold room for a day.
If the cucumbers sit a little longer than expected, they will become saltier and richer. So, if you prefer it that way, you can let it brew longer.

This is interesting: How to make lightly salted cucumbers: a classic recipe and its variations

The snack turns out very crispy and tasty. By the way, the garlic has already been pickled and can be eaten. Try it!

Benefits of cold salting

Cold pickling is an easy and quick way to prepare a variety of pickles using cold brine. This method has many advantages over the classic method of preparing lightly salted cucumbers using hot brine. Let's look at them:

The taste of cucumbers prepared in this way is more intense;
the natural crunch of vegetables is preserved;
when using cold brine, cucumbers do not lose beneficial vitamins and minerals;
no need to cook the brine for a long time;
simple cooking technology that does not take much time.

Having listed all the advantages of the cold method of preparing lightly salted cucumbers, one cannot help but mention the only disadvantage - you can store the finished snack only in the refrigerator and for no more than 1 week. But given the taste of ready-made lightly salted cucumbers, you don’t have to worry about them going bad.

Advice! If lightly salted cucumbers are sealed in sterile jars, their shelf life will increase significantly.

But you still have to store them in a cool place.

Lightly salted cucumbers in cold brine in a saucepan

If you want to get presentable-looking lightly salted cucumbers, then use this simple recipe. Lightly salted cucumbers in cold brine turn out crispy and very appetizing. Cucumbers prepared in this way can be used as an independent snack or for preparing other dishes.

Ingredients

Cucumbers – 1.5 kg
Black peppercorns - 4 pcs.
Allspice - 4 pcs.
Parsley - to taste
Chili pepper - to taste
Dill - 4 pcs.
Horseradish leaves - 1 pc.
Black currant leaves - 5 pcs.
Cherry leaves - 5 pcs.
Garlic - 5 teeth.

For the brine:

Water - 1.3 l.
Granulated sugar - 1 tbsp.
Salt - 2 tbsp.

Step by step recipe

First of all, prepare the cucumbers. Choose small, young cucumbers. Wash them well in cold running water and then place them in a deep container. Fill with plenty of cold water and leave for about 2-3 hours. This procedure will subsequently make your snack crispy.
After the time has passed, drain the water and rinse the cucumbers again. Pat them dry on a kitchen towel or use paper towels. Trim the ends.
Thoroughly rinse the leaves of horseradish, blackcurrant and cherry, as well as parsley and dill stems under running water. Shake off the greens to remove excess moisture from the glass. Peel the garlic and then rinse in cold water. At the bottom of the pan in which you will cook lightly salted cucumbers, place some of the prepared herbs, and also add a few cloves of garlic, black allspice and black peppercorns.
Then place a layer of prepared cucumbers. Scatter the remaining greens and leaves on top.
Prepare the brine. Pour the required amount of cold drinking water into a saucepan with a thick bottom. Place over medium heat and bring to a boil. Then remove from heat and add the required amount of granulated sugar and salt. Mix well until completely dissolved. Place back on the heat and bring to a boil. Then remove from heat and cool.
Pour the cooled brine into the prepared pan with cucumbers and herbs. Cover the pan with a lid or a plate of smaller diameter. Leave at room temperature for 12 hours. Then place in the refrigerator to cool and store the crunchy snack there.

Serve the finished juicy and aromatic cucumbers to the table.

Additional Tips

In order for the salting process to be successful and the finished product to be tasty, experienced housewives advise:

Avoid iodized salt. Even in recipes using its marine variety, it is recommended to give preference to a pure, coarsely ground cooking product.
Prepare pickles on the day of harvest, using only fresh vegetables and herbs. The latest time in the culinary process should not exceed 24 hours from the moment the necessary ingredients are prepared.
To speed up fermentation, before pouring the prepared fruits, top them with fresh white cabbage leaves or add a crust of black bread to the brine. This trick will help preserve the color of the greens.
If you doubt the correctness of the technology, you can prevent the appearance of mold in the pan by sprinkling its contents with horseradish root shavings or mustard powder.
Make sure that the brine level is always 3-4 cm above the gherkins.
To prevent an unpleasant smell from forming in a pan with pickled cucumbers, cover it with a cotton cloth (it must be boiled first), and then cover it with a wooden circle of smaller diameter and place any weight on top (no more than 10% of the total weight of the cucumbers).

We recommend reading about the benefits and harms of lightly salted cucumbers.
Any housewife can pickle cucumbers in a saucepan. This does not require special experience or skills. Moreover, there are many recipes for every taste. The main thing is to follow the technology, and in a short time a tasty and crispy dish will appear on your table.