Lightly salted crispy cucumbers in jars for the winter - 5 step-by-step recipes with photos

Lightly salted cucumbers for the winter - a classic recipe

There are no big secrets in preparing food for the winter. Consider the classic “grandmother’s” recipe. To do this you will need the following ingredients: • cucumbers – 3 kg; • garlic – 10-13 teeth; • salt – 8 tbsp. l.; • cloves (in buds) – 6-8 pcs.; • cherry leaves – 6 pcs.; • horseradish (leaves) – 2-4 pcs.; • bay leaf – 2 pcs.; • currants (leaves) – 10-12 pcs.; • dill (fresh) – 6 branches; • pepper (peas) – 16-20 pcs.; • water – 4 l.

Cooking process:

1. First of all, you need to choose cucumbers of the appropriate size. They should not be very large and should be easy to fit into the jar. Wash thoroughly and cut off the tails. 2. Garlic must be peeled and divided into individual cloves. 3. Wash and dry all the greens. 4. Pack the cucumbers tightly into the jar, periodically adding currant and horseradish leaves. 5. Prepare the marinade. To do this, add seasonings (cloves, bay leaves and pepper) and salt to a container of water. Bring the liquid to a boil. 6. Pour the marinade over the cucumbers and roll up tightly.

In order for the cucumbers to be crispy and hard, they must be placed vertically in the jar. A must-have crunch factor is the addition of horseradish leaves.

This is a classic recipe for crispy, moderately pickled cucumbers. Suitable for any simple meal.

Lightly salted Favorite cucumbers without sterilization

What is the secret to successful canning of vegetables? Of course, in the right ratio of spices! This simple step-by-step guide will help you prepare the perfect pickled cucumbers.

Ingredients:

40 g salt;
2 kg 280 g cucumbers;
25 g granulated sugar;
4 g each of allspice and black pepper;
30 g garlic cloves;
50 g dill umbrellas;
30 g each of cherry and horseradish leaves;
15 g laurel leaves;
10 g cilantro (seeds);
50 ml each of vodka and table vinegar.

Preparation:

Rinse a large glass container (3 l), add half of the spices (leaves, garlic, dill umbrellas, mixture of peppers, cilantro) to the bottom.
Place cucumbers in tight, beautiful rows in the jar and add the remaining spices.
Bring water to a boil, pour the contents of the glass container. Cover with a tin lid for 3-6 minutes. Drain the liquid and boil again, but this time with salt and granulated sugar.
Pour vodka, table vinegar into a container with cucumbers, pour in rapidly boiling liquid. Immediately seal and hide under an old warm blanket or cotton wool blanket.
Only the next day can the containers with cucumbers be removed and sent to the shelves of the cellar or basement. Conservation will also work well on a balcony or loggia.

Traditional lightly salted cucumbers in jars

There is a recipe for canning vegetables for the winter that leaves the vegetables fresh and crunchy, like classic lightly salted cucumbers.

For a three-liter jar you will need the following number of products:

a couple of kilograms of cucumbers;
4 walnut leaves;
5 currant leaves;
4 cherry leaves;
several bags of chili pepper (for spicy lovers, you can put a whole pod);
about 30 gr. grated horseradish root;
dill umbrellas – 3 pcs.;
large cloves of garlic – 3 pcs.;
allspice – 30 gr.;
peppercorns - a couple of tablespoonfuls;
laurel – 2 leaves;
water;
a glass of rock salt.

We preserve cucumbers like this:

After initial processing, cucumbers need to be soaked in water for 60 minutes.
We sterilize the containers along with the lids.
Wash all the greens and place them on the bottom of the container, add seasonings on top, and add cucumbers.
To make the brine, boil water and add salt (the brine should be bitter).
Pour the finished brine into jars, cover and leave for a couple of days to ferment.
After the time has passed, drain the brine and pour plain boiled water into the container.

This preparation can be stored all winter.

How to cook in a bag correctly

If you want pickled cucumbers, you can prepare lightly salted cucumbers in a bag. For this you will need: • cucumbers – 2 kg; • dill (fresh) – 4 branches; • garlic – 6-7 cloves; • salt – 4 tbsp. l.; • black currant leaves – 8-19 pcs.

Cooking process:

1. For this quick recipe, it is recommended to choose young and small specimens. Wash the cucumbers and cut off the tails on both sides. 2. Chop the greens and garlic. 3. We put all the ingredients in a bag, add salt and try to seal with a minimum amount of air inside. 4. To ensure that the salt is evenly distributed throughout the cucumbers, the bag must be vigorously shaken. The main thing is not to overdo it, otherwise the cellophane may tear. 5. Place the product in another bag for safety and leave it in the refrigerator for 7-8 hours. 6. To ensure that the cucumbers are pickled evenly, you need to shake the container from time to time. The speed of product readiness will depend on this. The recipe is good for an unexpected trip to nature, and the aroma of dill in the marinade will give you a feeling of summer at any time of the year.

Quick recipe for lightly salted cucumbers in a bag

If you don’t want to prepare brines, marinades, fillings, the process is simplified. Here are lightly salted cucumbers in a bag - a quick and unpretentious option.

1 kg washed cucumbers
several garlic cloves
medium bunch of dill greens
black pepper
1 tbsp. salt
basil, horseradish leaf.

Cucumbers are prepared: small ones are left whole (only the tips are cut off), larger ones are cut.

The garlic is crushed (conveniently through a press to obtain a porridge-like mass), the greens need to be chopped.

All components are placed in a plastic bag, salt and pepper. Seal and shake the contents to mix.

After a couple of hours, you can try the snack. If you cut the vegetables into small pieces, 30 minutes is enough for pickling.

Lovers of unusual taste sensations will appreciate the recipe for lightly salted cucumbers in a bag with mustard.

1 kg prepared cucumbers
2 tbsp. mustard powder
1 tbsp. salt
3 garlic cloves
1 bunch of dill, the spicy bouquet can be supplemented with parsley
½ tbsp. ground pepper

Make a salting mixture right in the bag: add salt, garlic turned into small petals, chopped herbs, pepper and mustard powder. Once tied, the contents are shaken.

Washed cucumbers are cut lengthwise into 4 parts, large ones are also cut in half. The vegetables are transferred to a bag with spicy contents, tied and given a good shake.

After an hour you can start your meal. It is not recommended to leave them in the bag after they are ready: they will soften.

There are tricks on how to make lightly salted cucumbers in a bag in the most delicious and fastest way.

It is desirable that the fruits intended for placing in the bag are the same size. Large specimens are cut. Size matters: the larger it is, the longer it will take to prepare.
While the salting is going on, you need to shake up the future appetizer more often. This way it will salt more evenly and faster.
To add flavor and speed up cooking, add a little sugar to the bag. Spicy lovers can replace peppercorns with hot peppers.
Lightly salted cucumbers in a bag with garlic are a classic of the genre, but it is important not to overdo it: there is a chance that the cucumbers will lose their appetizing crunch.
It is permissible to add young zucchini and tomatoes to the bag of cucumbers. You will get a delicious assortment of vegetables.
The bag can be replaced with a plastic container with a lid.

If you can’t wait to get lightly salted cucumbers in a bag, a quick recipe involves pickling them in room conditions. However, when vegetables are “conditioned” in the cold, they do not lose color.

So you have to choose between speed and aesthetic pleasure.

Instant crispy lightly salted cucumbers

To make the cucumbers crispy and “quick,” you need to scrupulously follow this recipe. For one 3-liter jar you will need: • cucumbers – the quantity depends on the size (to fill the jar); • green dill – 2 umbrellas; • garlic – 6 cloves; • coarse salt (not iodized) – 4 tbsp. l.; • water (boiling water).

Cooking process:

1. Wash the cucumbers, cut off the ends on both sides. This will make the salting process go faster. 2. Place crushed garlic and an umbrella of dill at the bottom of the jar. 3. Place cucumbers in a jar and cover with dill on top. 4. Fill the food with boiled water. 5. Close tightly with a plastic or silicone lid. For more uniform pickling, carefully twist the jar in different directions and place it in the refrigerator. If you prepare lightly salted cucumbers according to this recipe in the evening, then in the morning you can enjoy a dish with a summer aroma.

Quick lightly salted cucumbers with hot brine and sugar

Typically, brine for freshly pickled cucumbers is prepared without sugar. Only one salt! It turns out very tasty because a lot of herbs and spices are added. But some housewives add a little sugar to the brine. It also seems to me that a little sweetness won’t hurt the cucumbers. The taste will become brighter and richer. If you think so too, then try making greens using this recipe. Super, how delicious!

Let's take for the recipe:

For a 3 liter jar:

Cucumbers – 2.5 kg
Greens for pickling (horseradish leaves, cherries, currants), umbrellas and dill stems
Garlic – 7-10 cloves
Hot, hot pepper – 1 pc.
Bay leaf – 2 pcs
Black and allspice – 6 pcs each
Salt – 2 tbsp. with top
Sugar – 1 tbsp. with top
Water – 2 liters

Preparation:

1. Prepare the necessary ingredients. We will need blackcurrant leaves, cherries, dill with seed umbels. If you have horseradish growing in your garden, that’s also very good. Thanks to these herbs, the fruits retain their crunchy properties, a bouquet of aromas, and become very tasty. We will also prepare bay leaves and peppercorns. And, of course, salt and sugar.

2. First of all, we will prepare the brine. Pour 2 liters of water into the pan. Add 2 heaped tablespoons of salt and 1 heaped tablespoon of sugar. Add black and allspice peas, as well as a couple of bay leaves. Place the pan on the fire until the water boils. And keep it on the stove for another 2-3 minutes so that the pepper and bay leaf boil.

3. We begin to fill the jar. Layer the cucumbers and spices. At the bottom - currants, cherries, dill, garlic and a small piece of hot pepper. Fill half the jar with cucumbers, after cutting off the ends. Again a layer of spices and herbs. Then - cucumbers. Cover them with the remaining herbs on top. All that remains is to fill the jar with brine.

4. Cover the jar with a lid and leave it on the table until it cools completely. Then we put it in the refrigerator. A day later we try malosoltsy. Indescribable taste, pleasant crunch, amazing aroma! The longer the salted fruits stand in the cold, the more pungent their taste. Everyone loves lightly salted cucumbers, the jar quickly becomes empty and requests begin: “More, more, more))).”

Cooking in hot brine

This is not the fastest recipe, but it is definitely worth a try. The cucumbers are not hard and very fragrant. For the recipe you will need: • cucumbers – 1-1.5 kg; • water – 1.4 l; • salt – 2 tbsp. l.; • bay leaf – 3 pcs.; • pepper (peas) – 5 pcs.; • dill – 1 umbrella; • pepper (ground) – 1 tsp; • garlic – 5-6 cloves; • currant leaves – 3 pcs.; • cherry leaves – 3 pcs.; • horseradish leaves – 2 pcs.

Cooking process:

1. Pour water into the pan, add seasonings (ground pepper, bay leaf, salt). Bring the resulting brine to a boil. 2. Prepare the cucumbers for pickling. Wash thoroughly and remove ends on both sides with a knife. Peel the garlic and crush it. If the head is large, you can divide it into several. 3. Wash the leaves and dry them on a paper towel. We divide them equally. 4. Place half the leaves at the bottom of the jar, place the cucumbers, periodically rearranging them with garlic cloves. 5. Place the second part of the greens on top of the cucumbers. The final layer is a large leaf of horseradish. 6. Next, pour the pre-prepared hot brine into a jar, cover the top with a small plate and place under a press. We put something heavy on a plate, for example, a jar of water. 7. Leave the cucumbers to press in this form for several days. The degree of salting depends on personal preference. If you don’t need strong salting, you can eat the finished product after two days. Cucumbers need cold storage to store them, so we leave them in the refrigerator.

Classic recipe in cold water

Cold pickling is popular among housewives, and deservedly so: vegetables are not subjected to heat treatment, so they remain strong, practically do not change color, retain their benefits and have an appetizing crunch.

The classic recipe for lightly salted cucumbers in a saucepan using the “cold” method is simple.

1 kg prepared cucumbers
small head of garlic
medium dill bunch
2 tbsp. salt
coriander, pepper, etc.
0.5 l. water

You need a large aluminum pan with a lid. Water is poured into it and salt is added. After mixing, add cucumbers, dill, then chopped garlic (cut the cloves into 2-3 parts).

A suitable plate is placed on top and a heavy object is placed on it. The workpiece is placed in a cool place.

After 24 hours, delicious lightly salted cucumbers, quickly and simply prepared, are already worth trying. If it turns out that they are not salted enough, they are additionally kept in the marinade, focusing on their own taste.

The recipe for crispy lightly salted cucumbers with cold water is used even if there is no suitable pan. Banks will also work. Cucumbers are laid out in them, the marinade is poured in, kept in the room for about an hour, and then transferred to the cold.

Lightly salted cucumbers in a jar for the winter

This recipe is for those who like to “crunch” lightly salted cucumbers in winter. For it you will need: • fresh cucumbers – 1.5 kg; • garlic – 5 teeth; • salt (not iodized) – 3.5 tbsp. l.; • dill – 1 umbrella; • horseradish – 1-2 leaves; • bay leaf – 2 pcs.; • black pepper (peas) – 9 pcs.; • water 1.5-2 l.

Cooking process:

1. Soak the cucumbers in cool water for several hours. Then rinse well. 2. For the marinade, dissolve salt in cold water. 3. Next, wash the leaves and peel the garlic. 4. Place herbs, garlic and seasonings (pepper and bay leaf) into the bottom of the pan. On top are cucumbers. Fill everything with water and salt. 5. Place the cucumbers in the filling under a press. So they should stand for two days at room temperature. 6. There is no need to sterilize the jars, just wash them with soda and rinse well. 7. Place the prepared cucumbers in a jar and place pickled herbs on top. 8. Strain the brine in which the cucumbers were, put on fire and bring to a boil. 9. We also boil the lids for the jars for several minutes. 10. Pour boiling brine into the jar up to the neck. 11. All that remains is to roll up the cucumbers and place the jar upside down for 24 hours.

Recipe for cucumbers with dry mustard

The method of pickling cucumbers with mustard for the winter does not require much effort, and the result exceeds all expectations! Cucumbers are poured with hot water, as a result of which they are sterilized and salted, and then rolled up for the winter. The recipe is for one 3-liter jar.

Ingredients:

Cucumbers - how many will fit into a three-liter jar?
Garlic – 5-7 cloves.
Allspice peas – 5-7 pcs.
Black peppercorns – 5-6 pcs.
Dry mustard – 2 tbsp.
Water - as much as needed.
Salt – 3 tbsp.
Dill with umbrellas – 2 pcs.
Cherry leaf – 4-5 pcs.
Currant leaf – 3-4 pcs.
Oak leaf – 2-3 pcs.
Horseradish leaf – 1-2 pcs.

Cooking method:

Wash the cucumbers, cut off the tails and noses, then be sure to soak them for 3-5 hours in very cold water so that they are well saturated with water and become elastic.
Next, put all the greens, peppercorns and garlic into a jar that has been sterilized in advance. Before laying, you need to rinse the leaves and dill well and pour boiling water over them.
Place the cucumbers tightly, in 2 rows vertically, cover the cucumbers with a currant or horseradish leaf on top.
To find out how much boiling water you need for brine, you can pour boiling water from a kettle into a jar of cucumbers to the top, and then pour the boiling water from the jar into a saucepan, add salt and bring it to a boil again.
Pour the hot salty solution over the cucumbers.
Leave the jar on the table until it cools completely, covering it with a lid, maybe a nylon one.
When the cucumbers have cooled completely, place them in a bowl, open the lid on the jar a little and put the jar in a cold room. If you don’t have one, then at least put the jar in a dark place.
The jar must stand for 2-3 days for the fermentation process to begin, as a result of which foam will release from the jar and drain into the bowl. The foam can be removed.
After 2-3 days, pour the brine from the jar into a saucepan, boil, add mustard and fill the cucumbers with boiling brine to the very top. If there is not enough brine, add boiling water to the top and close the jar with a nylon lid.
The cucumbers should stand for 6 hours, after which the brine should be poured back into the saucepan, brought to a boil and poured into a jar.
Now tightly roll up the cucumbers with a regular airtight or screw-on lid, turn the jar over onto the lid and wrap it until it cools completely.
Store pickling in a cool, dark place.

Bon appetit!

Quick Lime and Mint Pickling Recipe

For this unusual and interesting recipe you will need:

• cucumbers – 1-1.5 kg; • lime – 2 pcs.; • dill – 1-2 umbrellas; • pepper (black, allspice) – 5 pcs.; • mint – 5 branches; • sugar – 1 tsp; • salt – 3 tbsp.

Cooking process:

1. Grind black and allspice, mix with sugar and salt. 2. Remove the zest from the lime, chop, add to the peppers. 3. Squeeze the juice out of the lime itself. 4. Prepare the cucumbers (wash them, cut off the tails). Cut the greens into medium pieces. 5. Place vegetables in the pan, periodically adding the mixture obtained initially and herbs. Sprinkle lime juice on top. 6. Mix the ingredients thoroughly and after an hour the snack is ready to eat. Before serving the appetizer, shake off excess salt and herbs.

Quick recipe for winter cucumbers with vodka

Brine for pouring cucumbers, prepared with the addition of vodka or pure alcohol, helps them acquire the necessary density, crunchiness and elastic vigor, which is why we, in fact, love cucumbers most of all. This recipe is given not for the number of cucumbers, but for the amount of brine, which should be enough for 2 jars with a capacity of 1.5-2 liters.

Ingredients:

Water – 2 l.
Vodka – 150 gr.
Cucumbers – how many will fit into 2 jars?
Horseradish leaves – 2 pcs. to the jar.
Black currant leaves - 3-4 pcs. to the jar.
Rosemary - 2 sprigs per jar.
Cherry leaves - 3-4 pcs. to the jar.
Garlic – 5 cloves per jar.
Black pepper and allspice peas – 4 pcs. to the jar.
Carnation buds – 4 pcs. to the jar.
Salt – 3 tbsp. no slide.
Sugar – 2 tbsp. no slide.

Cooking process:

First wash the cucumbers, cut off the tails and spouts, pour cold water for a long time, maybe overnight. The water needs to be changed from time to time to keep it cold.
Place pepper, cloves, washed and scalded herbs, and garlic into sterilized jars in equal parts. If desired, you can put 1-2 small fresh carrots in each jar.
Next, fill the jars tightly with cucumbers, cover the tops of the cucumbers with currant leaves.
Let the jars sit for 20-25 minutes, pouring boiling water over them so that the cucumbers are thoroughly steamed.
Then drain the water, add sugar, salt and boil, add vodka or alcohol (3 tablespoons of alcohol or 150 grams of vodka) to the boiling water.
Fill the jars to the top with brine, seal them tightly, turn them upside down, and let the jars cool under a blanket.
Take the jars for storage to the pantry or cellar - this is a sealing without vinegar, it cannot be stored in a warm place.

Bon appetit!

Lightly salted cucumbers with garlic and herbs

Delicious crispy quick-cooking cucumbers can also be made in a 3-liter jar. For this you will need: • green cucumbers – 2-2.5 kg; • fresh dill – 1 umbrella; • salt – 3 tbsp. l; • garlic – 5-6 cloves; • boiling water – 7-8 tbsp.

Cooking process:

1. Wash cucumbers and dill from dirt and dust.

It is recommended to choose vegetables for pickling that are rich green in color. The variety of cucumber also matters. It is desirable that the cucumbers have “pimples”.

2. Divide the head of garlic into individual cloves. Without peeling them, crush them flat with a knife. 3. Mix boiled, but already cooled water and salt. Stir until the salt is completely dissolved. 4. Place part of the dill and half of the garlic cloves on the bottom of the jar. 5. Pack the cucumbers into the container as tightly as possible. 6. Place the remaining garlic and dill on top. 7. Pour water with dissolved salt into the jar and close the lid. You can also cover the neck of the jar with gauze and tie it with a rubber band. So we leave the workpiece at room temperature for a day. To prevent cucumbers from spoiling or oxidizing, they must be stored in the refrigerator or any other cold place. You can eat cucumbers for 2-3 days. Then they will become salty rather than lightly salted.

Pickled cucumbers

I inherited this recipe from my grandmother. Since childhood, I really loved pickled cucumbers, but for some reason I thought for a long time that preparing them was incredibly difficult. And then one day I decided. . . Imagine my amazement when I got exactly the same “grandmother’s” cucumbers! It turns out that you can prepare them without a barrel - in ordinary three-liter jars. The downside of the recipe is that it needs to be stored in a cool place. If you have to store the cucumbers in a warm pantry, the recipe will become a little more complicated. By the way, with these cucumbers and their brine you get a very tasty meat hodgepodge!

For 1 jar of 3 liters:

2 kg cucumbers
1.5 liters of water
3 tbsp. l. salt
30–50 g horseradish root
3–5 cm hot pepper pod
3 bay leaves
3 oak leaves
3 cherry leaves
5 blackcurrant leaves
5 black peppercorns
3 cloves garlic
1-2 dill umbrellas or 1 tsp. dill seeds

Place cucumbers in a clean three-liter jar, alternating them with spices. Try to pack the cucumbers as tightly as possible: they may float during fermentation!
Sprinkle 3 heaped tablespoons of salt on top and pour water into the jar up to the neck.
Leave the cucumbers in a warm place for several days to ferment. In the summer at the dacha, I take jars of cucumbers into the garden, place them in the shade of trees and cover them with saucers to protect them from insects.
As soon as the brine becomes cloudy or even a white coating appears on the fruits, they are ready! Close the jars with plastic lids and put them in a cold place, for example in the basement. If you don’t have a cold place at your disposal, but want homemade pickled cucumbers, drain the brine, boil it and pour it over the cucumbers again. After 15 minutes, drain again and boil again. Add a teaspoon of acetic acid, pour the brine over the cucumbers, cover the jar with a metal lid and screw it on.

Cold method of salting with mineral water

Lightly salted cucumbers with mineral water are prepared very simply and with minimal labor. For this recipe you will need: • cucumbers – 1.5 kg; • dill (umbrellas) – 4-6 pcs.; • garlic – 5-6 cloves; • highly carbonated mineral water – 1 liter; • salt – 2-3 tbsp.

Cooking process:

1. Place half of the washed dill on the bottom of the prepared container (jar, container). Peel the garlic, cut into layers, place the second part on top of the dill. 2. Next, lay out the washed and dried cucumbers. It is not necessary to cut off the tails. 3. Place the remaining dill and garlic in the top layer. 4. In a separate container, mix mineral water and salt. Stir until the salt crystals are completely dissolved. 5. Pour the resulting brine over the cucumbers and close tightly. Leave to marinate for 24 hours in the refrigerator. After this period, the cucumbers are ready to serve.

Lightly salted tomatoes and cucumbers, hot

Preparing this snack does not require much time and effort, and the result will please you so much that cucumbers and tomatoes prepared in this way will become regular guests on the table. You will need the following ingredients: • tomato – 7-12 pcs. (depending on size); • cucumbers – 15-20 pcs. (similar to tomatoes); • horseradish leaves – 2 pcs.; • garlic – 3-4 cloves; • salt (rock) – 2 tbsp. l.; • dill (with stem) – 3 pcs.; • dill (umbrella) – 3 pcs.; • hot pepper – half a whole.

Cooking process:

1. Wash cucumbers, tomatoes and all greens. We deprive the cucumbers of their tails. Peel the garlic cloves and cut into slices. 2. Place herbs and garlic at the bottom of the jar. 3. Next, place the cucumbers. 4. Before placing the tomatoes, they need to be pierced with a fork (or something sharp) in several places. This will prevent them from cracking. 5. Place tomatoes on top of cucumbers. 6. Boil water with salt and pour in cucumbers and tomatoes. 7. Close the jar with a lid and leave to cool at room temperature.

How to cook cucumbers in mineral water

You can make your favorite cucumber treat by replacing regular water with sparkling mineral water. Thanks to this unusual brine, the salt penetrates inside the fruit more quickly.

Voila: deliciously crispy lightly salted cucumbers are on the table, the recipe is unusual, but proven.

You will need:

1 kg prepared cucumbers
1 l. min.water with gas
3 garlic cloves
2 tbsp. salt
greens (dill umbrellas, etc.)

The ends of the fruits are removed, and the garlic cloves are turned into thin plates.

Greens with some garlic are placed at the bottom of the container, cucumbers are placed on the “cushion”, sprinkled with the remaining garlic. If the size of the container allows you to lay the future snack in several rows, sprinkle the cucumber layers with spicy ingredients.

Dissolve salt in mineral water, pour cucumbers and spices with this liquid so that everything is completely covered. The workpiece, covered with a lid, is placed in the refrigerator for 12-15 hours.

Recipe with mustard

To prepare cucumbers with mustard you will need:

• cucumbers – 2 kg; • salt – 2 tbsp. l.; • vegetable oil – 100 ml; • table vinegar – 100 ml; • sugar – 100 g; • dry mustard – 20 g; • garlic – 4 teeth; • ground pepper – 10 g.

Cooking process:

1. Wash the cucumbers and leave them in cold water for several hours. 2. Mix vinegar and mustard. Add chopped garlic and pepper to them. 3. Pour the resulting marinade over the cucumbers. Let it sit for an hour and a half. 4. Place the cucumbers in a jar and fill with marinade. Close the lid and sterilize for 20 minutes. 5. Turn the finished jar over and let it brew.

Lightly salted pickled cucumbers with apples

An unusual and very nutritious recipe. For it you will need: • cucumbers (for one jar); • sour apples – 2 pcs.; • garlic – 5 teeth; • dill – 1 umbrella; • cherry and currant leaves – 3 pcs.; • allspice (peas) – 10 pcs.; • cloves – 10 pcs.; • bay leaf – 3 pcs.; • sugar and salt – 5 tsp; • vinegar or lemon – 1 tsp.

Cooking process:

1. Cut the garlic into slices. Preparing the greens. 2. Place cucumbers in a washed jar, periodically sprinkling with spices and adding chopped apples. 3. Fill the jar with boiling water and let it brew for half an hour. Then drain the water and put it on fire. 4. Add sugar and salt to the water. Bring to a boil. 5. Add vinegar to the jar, pour boiled marinade. 6. Close the product and turn it over. 7. Wrap it in something warm and let it cool.

Pickling crispy cucumbers in liter jars for the winter with lemon (citric acid)

Let's start with the most unusual method of salting. I really liked it because of its originality and aroma. And the whole trick is that a slice of lemon is added to each jar. It also helps our preparations not to explode or sour. Of course, 1 slice is clearly not enough for complete preservation, so we’ll also add a little lemon.

For a liter we will take:

water - 0.5 l;
salt - 25 g;
sugar - 70 g;
citric acid - 0.5 tsp.
garlic - 2 cloves,
bay leaf - 2 leaves,
currants - 2 leaves,
horseradish root - 0.5 cm,
dill umbrella,
allspice - 2 peas,
tarragon - 1 leaf,
cherry - 2 leaves.

1. The highlight of crispy cucumbers is that they need to be pre-soaked. If you have them from yesterday, then fill them with water for 2 hours. If the harvest is fresh, then for about 30 minutes. This way they will completely replenish the evaporated moisture and remain full and elastic.

2. Then you need to take a clean foam sponge for washing dishes and thoroughly rinse each cucumber with it. If you have a thorny variety, then you also need to get rid of these small growths.

3. Then we cut off the tails of each vegetable on both sides.

4. Place 2 cloves of garlic, cherry and currant leaves, dill and peppercorns on the bottom of a clean container. Add vegetables, you need to do this very tightly. Usually small or medium fruits are taken. The first row is laid out vertically in the middle so that the cucumbers stand.

And the top of the jar is already filled with small fruits; they easily fit at the neck. To prevent the preparation from exploding, its filling must be heated.

5. Wash the lemon and cut it into rings. Add one piece to each liter. Pour boiling water over them and leave to warm up.

To prevent the jar from cracking, place it on the blade of a knife so that excess heat escapes into it.

6. After 20 minutes, drain this water. Then drain this water.

7. During the time that we poured the cucumbers, we will have time to prepare the marinade.

Add sugar, salt and citric acid to 0.5 liters of water. Place the container with brine on the stove and turn on moderate heat.

8. After boiling, cook the marinade for 1 minute. Drain the water from the jars and add brine. Without wasting time, immediately roll up the necks with boiled and dried lids.

9. The next step is to carefully turn our liter over and check whether there are any air bubbles inside the pickling jar and whether the lid is leaking somewhere.

10. We hide our preparation “under a fur coat”, there it will continue to be sterilized naturally.

By the way, you can add tomatoes, peppers or other vegetables to this recipe. The cooking method will not change, but the marinade ratio remains the same.

From 1 liter of brine you can fill two liter jars.

A simple and quick version with salt and sugar

For this recipe we prepare the following products:

• cucumbers –1-1.5 kg; • coriander; • pepper (allspice); • sugar – 1 tsp; • salt – 3 tbsp. l.

Cooking process:

1. Wash the cucumbers, cut off the ends. We make a couple of cuts for better salting. 2. Place the prepared cucumbers in a bag. 3. Add all the remaining products and tie the bag so that a minimum amount of air remains in it. 4. Gently grind the cucumbers in the bag so that the spices are evenly distributed throughout the vegetables. 5. Leave the bag at room temperature. After 12 hours the product is ready for use.

Quick lightly salted cucumbers

Are you planning to spontaneously relax in the fresh air? Then it's time to prepare a grocery basket. After all, how can you do without outdoor dining? Active games and spending time outside the home always work up an appetite. It’s easy to have a tasty and satisfying meal by cooking meat. Vegetables are always considered an excellent appetizer for it. We offer a recipe for quick-cooking lightly salted crispy cucumbers.

Prepare:

1 kg. cucumbers;
1 bunch of dill;
3-5pcs. allspice peas;
8-10 pcs. black peppercorns;
1 PC. carnations;
1 tsp. Sahara;
1 tbsp. l. salt;
2-3 cloves of garlic;
Hot pepper to taste.

Quick lightly salted cucumbers

How to pickle:

During the warm season, every housewife has a kilogram of cucumbers and a bunch of dill in her refrigerator - what she needs for a quick snack in her food basket for a picnic. Wash the cucumbers, soak them in water for 20-30 minutes. During this time, you can add other food items for the meal, and also prepare the container. To prepare a recipe for lightly salted crispy cucumbers, you can use a tight vacuum sealed bag or a jar.
Wash the dill, peel the garlic. Finely chop the garlic cloves with a knife.
Cut the hot pepper into slices.
Chop the dill. If you don't like cucumbers covered in chopped dill, add them whole.
Add garlic, spices, sugar, salt to the container.
Drain the cucumbers. Trim off the ends and cut each one in half or into quarters.
Place the cucumbers in a container and close the lid or fasten the clasp.
Mix the contents of the bag thoroughly so that the sugar, salt and spices are evenly distributed over the vegetables.
Leave to marinate for at least 4 hours. No need to add water. During the pickling process, the cucumbers will release their own juice.

With vinegar, for the winter

To prepare cucumbers for the winter we will need:

• cucumbers – 15-20 pcs.; • garlic – 3 teeth; • dill – 2 umbrellas; • cherry and currant leaves – 1 pc.; • allspice (peas) – 6 pcs.; • bay leaf – 3 pcs.; • sugar and salt – 6 tsp; • vinegar or lemon – 50 ml; • water –1.5 l.

Cooking process:

1. Prepare the cucumbers, leave them in cold water for a couple of hours. 2. Sterilize jars and lids. 3. Wash the greens and peel the garlic. Large elements can be divided into several parts. 4. Place greens at the bottom of the jar and tamp with cucumbers on top. 5. Bring water to a boil and pour in vegetables. 6. Let it sit in a warm cloth for half an hour. 7. Drain the boiling water. 8. Drain the water into the pan and bring to a boil again. Add sugar and salt. Add vinegar. 9. Pour the resulting brine over the vegetables and cover with a lid.

With added lemon juice

The classic recipe for lightly salted cucumbers in cold water can be varied by creating a treat with the addition of lemon juice.

1 kg prepared cucumbers
2 tsp salt
juice of ½ lemon (medium size), it replaces water here
0.5 tsp Sahara
a spoonful of mustard (tablespoon or tea - to individual taste)

Specimens of impressive size are also suitable here (they should not be cut too thin).

To make the brine, dissolve sugar and salt in lemon juice, add mustard and mix.

It may seem that there is not enough filling, but this is not a reason to worry: the cucumbers will give their juice.

Cucumbers are loaded into a container (it is convenient to use a container) and watered with brine. Next, close and shake well. The workpiece is sent to “spend the night” in the cold, and in the morning you can try it. You will get lightly salted crispy quick-cooking cucumbers; the recipe is simple even for a novice housewife.