Lightly salted cucumbers without dill and horseradish. Instant lightly salted cucumbers: tasty and quick recipes

Which housewives prepare from fresh vegetables. The product contains a minimal amount of calories and can be used in various diets as a separate dish, as well as in pickles and soups. Salting does not require much time, the products are accessible and available in every home. We will look at quick pickling of cucumbers in several options.

Quick pickling of cucumbers

In order to get lightly salted cucumbers you need:

Wash them
Soak in water to ensure crispy consistency.
Place in an enamel pan,
Pour in freshly prepared brine.

For fixation, you can put oppression on top.

Classic cooking recipes require only 3 ingredients:

prepared vegetables,

Cucumbers are selected the same size, preferably small. Varieties with thin skin and pronounced pimples pickle faster. It is not advisable to use sea and iodized salt; ordinary table salt is sufficient. Coarsely granulated salt gives the fruit a special taste, and fine grinding softens the product every day, reducing crunch.

There are many recipes that allow you to quickly pickle cucumbers and enjoy them a few hours later. All components can be replaced by adding your preferred seasonings to the recipe.

The most preferred recipe by modern housewives is pickling in a bag without brine, which will save time without affecting the taste.

Pickling cucumbers in a bag without brine

Take a dozen washed cucumbers and make small cuts on their surface. The fruits are placed in a plastic bag, a tablespoon of salt, a teaspoon of granulated sugar, several grains of coriander and 2-3 peas of allspice are added there. After tying the bag, you need to shake it to distribute the spices evenly. Leave overnight on the kitchen counter and can be served for breakfast.

Pickled cucumbers in a bag with garlic

Cucumbers pickled in a bag with garlic can be used as a base for preparing various salads. Thanks to simple steps, the cooking time for vegetables is reduced to 2-3 hours. Prepared cucumbers in the amount of 10-13 pieces are cut lengthwise and placed evenly. Add 1.5 tablespoons of salt, finely chopped horseradish root, 4 chopped garlic cloves, bay leaf to the bag, shake gently several times.

Hot salting

Hot pickling is rarely used by housewives for whom the bright, rich color of a cucumber is important, for example, as a decoration for some dish. This method requires more time than the first ones. A liter of water must be boiled, adding a tablespoon of salt into it and stirring until completely dissolved.

Place washed and scalded cucumbers (1 kg) in a container, add a peeled head of garlic and a small pod of hot pepper, tear the tarragon stems and horseradish leaves with your hands. Pour in brine and press down with pressure. After the liquid has cooled, the product is ready for use.

Salting in cold water

Salting in cold water is not very popular due to the time spent, at least two days for infusion. The glass jar is washed and sterilized. 3 garlic cloves, a couple of dill sprigs, and currant leaves are placed on its bottom.

A tablespoon of salt is dissolved in a liter of cold water, the brine is poured into a container. The top layer should be the same spices as on the bottom. The dishes should not be covered; after foam appears, it is removed. Then the workpiece is moved to a cool place, such as a cellar or refrigerator.

To get a product that is immediately ready to eat, cucumbers can be cut into rings, mixed with seasonings and mixed with your hands until the juices are released.

You can add mustard seeds or powder to traditional recipes, use mineral water as a brine, or vinegar. It is best to salt the product in ceramic, enamel or glass containers; it does not affect the taste. Spring water is the priority, while it is advisable to leave tap water for 24 hours.

The long-awaited time to harvest the first harvest is coming. The radishes and greens are already ripe, and soon we will be enjoying the first cucumbers. And I don’t know a single person who doesn’t like lightly salted cucumbers. Especially the first ones, long-awaited, crispy and fragrant. It is also remarkable that they take very little time to prepare, and they are salted quite quickly. I hope that you will find your favorite recipe in this collection and share your impressions in the comments.

And if you want to pickle cucumbers for the winter, then I recommend excellent and time-tested recipes for crispy canned cucumbers, which I found for myself on the website of my good friend and excellent hostess Margarita

Classic recipe for lightly salted cucumbers

Let's start with the classic and most common recipe, according to which our grandmothers used to pickle cucumbers. Cucumbers can be pickled both in a jar and in a saucepan.

Ingredients:

fresh cucumbers - 2 kg
water - 1.5 (up to 2) liters
currant leaves
horseradish leaves
cherry leaves
dill (umbrellas)
garlic - 4-5 cloves

2. Dilute salt and water in a separate bowl. For 1 liter of water we need 2 tbsp. l. salt, and for a 3-liter jar you will need about 1.5 liters of brine, although its amount depends on the size of the cucumbers - the smaller the cucumbers, the less brine you need.

3. Pour the resulting brine over the cucumbers in the jar, close the jar with a nylon lid and leave overnight at room temperature. In the morning you can put the jar in the refrigerator, and in the evening you can enjoy crispy lightly salted cucumbers.

Instant pickled cucumbers recipe in a saucepan

An excellent option for those who want to quickly pickle cucumbers. If you pickle the cucumbers in the evening, you can taste them the next morning.

In order for the cucumbers to pickle faster, you need to firstly cut off the ends of the cucumbers on both sides, and secondly, pour hot brine over the cucumbers

Ingredients:

fresh cucumbers - 1 kg
water - 1 liter
salt - 2 tbsp. l. for 1 liter of water
sugar - 1 tbsp. l.
horseradish leaves
dill (umbrellas)
garlic - 6-7 cloves
hot pepper
black peppercorns

Place greens on the bottom of the pan - horseradish and dill leaves. Chop a couple of hot pepper slices. Cut the garlic cloves in half and place some of them on the bottom of the pan.

2. Place fresh cucumbers on the greens (be sure to trim the ends). Cover the top of the cucumbers with dill and horseradish and add garlic again. Add black peppercorns if desired. By the way, I read in one recipe that black pepper makes cucumbers soft. However, I definitely add pepper and the cucumbers turn out crispy.

3. Dilute salt and sugar in hot boiled water, stir until they are completely dissolved.

4. Fill the cucumbers with the resulting brine and place a few bay leaves on top. Make sure that the brine covers all the cucumbers. Place the pan in a cool place. After the brine has cooled, it is advisable to transfer the pan to the refrigerator.

Lightly salted cucumbers quickly

If guests are on the doorstep and you don’t have enough snacks, it doesn’t matter. There is an excellent and quick recipe for lightly salted cucumbers in a very short time, so that you can make it before the guests arrive. There is no exact quantity in this recipe; we prepare the cucumbers “by eye”. We cook cucumbers without brine.

Ingredients:

fresh cucumbers
dill greens
garlic
dry chili pepper

Finely chop the dill and sprinkle it with a little salt so that it soaks in and becomes juicier.

2. Peel a few cloves of garlic.

3. Cut off the ends of the cucumbers on both sides.

4. Cut the cucumbers in half or, if you need a very quick snack, into 4 parts. Place the cucumbers in a salad bowl.

5. Sprinkle each layer of cucumbers randomly with salt, squeeze the garlic passed through a press on top and sprinkle with chopped dill. So we lay all the cucumbers in layers, sprinkling with salt and sprinkling with garlic and dill. If desired, you can add crushed dry hot chili pepper for spiciness.

6. Cover the salad bowl with a lid and shake all the contents thoroughly so that all the ingredients are well mixed. You can serve it immediately, or you can cover it with film and put it in the refrigerator.

Lightly salted cucumbers in a bag quick recipe in 5 minutes

Pickling cucumbers in a bag has recently become very popular because of its simplicity. You can do without a pan or jar, and the cucumbers are pickled immediately in a plastic bag and it only takes 5 minutes.

We will need:

fresh cucumbers - 1 kg
dill greens - 1 bunch
garlic - 1 head
salt - 1 tbsp. l.
sugar - 1 tsp.

To keep the cucumbers crispy, soak them in cold water for a couple of hours before pickling. To make cucumbers pickle faster, cut off the ends on both sides.

Finely chop the dill and chop the garlic cloves as you like.

2. Take the cucumbers out of the water and immediately put them in a plastic bag. It is even advisable to put one bag inside another for safety, in case the brine leaks.

3. Sprinkle salt, sugar, chopped dill and pieces of garlic directly onto the cucumbers. You can put dill umbrellas on top.

4. Seal the bag and shake well to mix all the ingredients. Ready! Place the bag of cucumbers in the refrigerator for 4-5 hours. It is advisable to remove the bag from the refrigerator 1-2 times during this time and shake again.

Fast, convenient, and most importantly delicious!

Recipe for quick preparation of lightly salted cucumbers in a jar

This recipe is one of my favorites, I love its simplicity. Boil water in a kettle in advance. Place currant leaves, dill, and garlic cloves in the bottom of a 3-liter jar. Place the cucumbers tightly into the jar and add 3 tbsp. l. salt heaped and pour hot water from the kettle. All!

Close the jar with a nylon or metal lid and leave to cool overnight. In the morning we put a jar of cucumbers in the refrigerator, and in the evening we taste an excellent snack.

Lightly salted cucumbers with garlic and instant herbs

Another recipe for quick lightly salted cucumbers with several cooking secrets. Watch the video and you will understand everything.

I wish you to enjoy the delicious lightly salted cucumbers that you prepare yourself. Don't forget that summer goes by quickly, enjoy the gifts of summer.

In this article, we have collected the most delicious recipes on how to prepare lightly salted cucumbers using the most popular methods: hot brine, dry salting, lightly salted with currants, broken cucumbers, in an hour and others.

How to prepare lightly salted cucumbers with your own hands at home?

Many people love lightly salted cucumbers.

For a long time, this product has been present on the tables of both ordinary people and nobles.

That is why it will be useful to learn several original salting recipes.

Lightly salted cucumbers in a saucepan - salt with hot brine

The easiest way is to make lightly salted cucumbers in a saucepan.

To fill, you will need a spoonful of coarse salt per liter of water.

The rest of the ingredients for cooking are also available.

Namely:

— 10 pcs (medium);
Horseradish - 1 leaf;
Dill - normal bunch;
Garlic - 2 cloves;
Red hot pepper to taste;
Black peppercorns - 7 pcs.

The salting looks like this:

Fresh green fruits must be washed and the ends of the vegetable trimmed. If they are hard, then they can be applied immediately. And if the vegetable is limp, then it is necessary to fill it with ice water for 4 hours.
The next step is to wash the greens. Dill can be taken by eye, the approximate amount is 3-4 umbrellas. Next, peel the garlic. Shred it into thin slices. If you want a spicier product, you can add a little hot pepper without seeds. You can omit this ingredient.
Next, you need to put a pan of water on the fire. If the cucumbers are medium, then a liter is enough. However, if it is not enough, then it is right to boil as much more as needed.
As soon as it boils, add salt to the water and stir.
If you want to add some sweets, you can add 1.5 tablespoons of granulated sugar to the brine.
While the water comes to a boil over the fire, you need to lay out all the prepared ingredients in layers in an enamel container. A little greenery is laid down, then fruits and greenery again on top.
With everything in the pan, the brine should have been ready by now. It must be salty. When adding salt, there is no need to be afraid that you might over-salt it.
The prepared marinade must be poured into a filled pan. It must absolutely cover all its contents. If there is not enough brine, then you need to make more; for half a liter of water after boiling you will need a spoonful of coarse salt. You need to add as much brine as is not enough.
The next step is to take a plate along the diameter of the inside of the pan and place it on top so that it acts as a weight and presses down the cucumbers.
The pan should be left under pressure at room temperature overnight. In the morning, cucumbers can already be served.
Small fruits will definitely be ready. If the cucumbers are large, then they will need a little more time, until the evening.
But, be that as it may, in the morning you need to put the container with the contents in the refrigerator.
The salting process will take place there too. The brine will remain clear if you put the product in the refrigerator. If you leave it on the table, it will soon become cloudy and the cucumbers will begin to sour. The cucumbers will become sour.
This is how easy it is to make lightly salted cucumbers in a saucepan, quickly and tasty.

Lightly salted cucumbers in a bag in 1 hour

The preparation is simple.

To do this, you should take medium-sized varieties. Moreover, you can salt not only ordinary small vegetables, but also long salad varieties.

They are long and thin, which is just good, it means they will cook faster.

You will need:

half a kilo of fresh fruits;
garlic - 2 cloves;
dill - half a bunch;
horseradish - half a leaf;
pepper to taste;
salt to taste.

Preparation:

The fruits must be washed, cut off the ends on both sides and chopped. This can be done in different ways, you can cut them lengthwise into 2-4 pieces, it all depends on the size. Or you can cut them into medium circles or bars. This also depends on their size. The finer the cut, the faster the pickling period will be.
The garlic cloves must be finely chopped, this is very important. We need garlic juice, which will actively enter the cucumber pulp. Therefore, to do this, you either need to chop the slices very finely or use a garlic press.
You also need to chop the dill as finely as possible. For this recipe, only the tender parts of the greens are needed; the rough stems should be set aside and used for preservation. If in other pickling recipes you can use any parts of the greens, then only the soft tops of dill are suitable here.
Half a leaf of horseradish should be torn into pieces by hand so that you can simply remove them later.
Cucumbers are salted both for salad dishes and so they can be eaten. They should be lightly salted. To understand whether there is enough salt, the chopped bars must be mixed and a sample must be taken.
Now that everything is cut and prepared, you can put all the ingredients in a plastic bag.
More precisely, in 2 packages, one must be placed in the other. Further it will become clear why this manipulation is necessary.
You need to add a little more pepper. Many housewives like it. To do this, crush 2-3 black peppercorns and add to the cucumbers. The aroma in such a situation will be simply unique. However, if you don’t want to mess around, you can simply add a little ground black pepper.
Then the fun begins.
Close the bag and shake it very vigorously in an up and down motion until all the ingredients are well mixed and juice should form. In this state, the package should lie for about 10 minutes, and then you need to shake the contents again.
Then you should fill the bag with air, it’s better to even inflate it there and tie it tightly. Place in the refrigerator.
After 60 minutes, our tasty and aromatic appetizer can be served with potatoes or as a separate appetizer. These cucumbers can be added to vegetable salad.

Lightly salted cucumbers, dry salted

It should be prepared as follows.

Wash and dry the cucumbers. Trim the “butts” of the fruit.

Cut each cucumber into halves (you can leave them uncut, but in such a situation it is correct to pierce each cucumber with a fork in several places to make it salt faster).

To prepare you need to prepare:

a kilo of small cucumbers with pimples;
salt - 1 spoon;
cumin - 1 spoon (without a slide);
garlic - 4 large cloves;
a bunch of dill;

Preparation:

Place the cucumbers in a plastic container, add salt and cumin.
Finely chop the garlic or pass through a garlic press.
Finely chop the greens.
Add to green fruits. Close the container with a lid and shake well.
Place in the refrigerator for 3 hours.
Take it out and shake it from time to time. Crispy lightly salted cucumbers can be eaten.

Lightly salted cucumbers with red currants

To prepare cucumbers, you need to prepare the ingredients.

You will need cucumbers (short-fruited, preferably “Nizhinsky”) (kilogram), water (liter), salt (50 g), blackcurrant leaf (10 pcs), mint (10 sprigs), red currant (15 sprigs).

The cooking recipe is as follows:

Wash and dry the fruits, red currants, 5 mint sprigs.
Wash and sterilize the pickling container.
Place fruits, currants and 5 sprigs of mint in a container.

Boil everything that is left for 3 minutes, then pour the resulting brine over the fruits, red currants and mint.

Leave for 4 hours.

How to cook crushed cucumbers?

The cooking recipe is simple.

We begin to pickle the broken cucumbers according to the recipe in a glass container. It is necessary to wash the fruits and peel off the skin if it is hard.

If you want to get the product as quickly as possible, then you need to clean the skin.

You need to prepare the following ingredients:

fresh cucumbers - 3 pcs;
dill - 30 g;
garlic - 3 cloves;
vegetable oil - 3 spoons;
bay leaf - 1 piece;
salt - half a spoon;
ground black pepper - a pinch.

Preparation:

Prepare garlic and herbs. Then you need to chop the fruits into large pieces, so they will stick together less during mixing.
Even very small cucumbers should be cut - everything is aimed at quick pickling.
The next step is to finely chop the greens, pass the garlic through a press, and place the bay leaves in a container. The speed of pickling requires grinding all the additives included in the recipe.
Pieces of fruit should be placed in a liter glass container. Pour spices, herbs, garlic, bay leaves into the container, and add vegetable oil.
Add salt and close the container with a secure lid. Next, you need to shake the container vigorously.
The cucumber slices will begin to interact with the salt and release juices. The edges of the fruit will be damaged. Hence the original name of the recipe - “broken”.
You need to shake for about 10-15 minutes, and the cucumbers will take on a peculiar shape, wrinkled at the edges. After 30 minutes in the refrigerator you can eat.

Pickles are prepared using a special technology that eliminates the use of vinegar and sugar. As a result, vegetables acquire a unique taste, especially if they are pickled in barrels. But not every house has a cellar that allows you to put a tub of pickles. Many housewives, trying to feed loved ones with such a snack, are looking for an opportunity to prepare it quickly and in small quantities, so that it is possible to store it for some time in the refrigerator. Instant pickles differ from barrel pickles, but they are even less similar to pickled ones. The taste of this vegetable snack is unique, and it makes sense to try it at least once. Moreover, a number of Russian cuisine dishes require the use of salted rather than pickled vegetables.

Cooking features

Many housewives know how to pickle cucumbers. Many have learned to make lightly salted cucumbers in a quick way. But the technology for preparing pickled cucumbers has significant differences. It requires keeping cucumbers for a long time at room temperature in order to ferment them. Natural fermentation subsequently allows cucumbers to be stored in a cool room or refrigerator for quite a long time. Rolled up in jars, you can even keep them in a cool basement until spring. Pickling cucumbers in a quick way has a number of nuances, knowing which even an inexperienced cook can cope with the task.

Select medium-sized and dense cucumbers for quick pickling. Pimpled ones are preferable - they have thin skin, they salt out faster.
Before cooking, cucumbers must be soaked for 2-3 hours in cold water. This will keep them crunchy and make them more susceptible to brining.
To ensure that the cucumbers are salted but not rotten, they should be washed thoroughly, one at a time.
In the process of pickling cucumbers, organic acids are formed. Some materials, when reacting with them, create harmful substances. These materials include aluminum, so containers of them are not used for pickling cucumbers. Enameled pans, glass and ceramic molds, and jars are suitable. Moreover, gourmets claim that cucumbers pickled in a pan and a jar do not have the same taste.
To speed up pickling, place 2-3 pickled cucumbers in a jar or pan with fresh cucumbers. Their presence speeds up the fermentation process.
You can pickle cucumbers hot or cold. If the cold method is chosen, the salt must first be dissolved in water, then pour the brine over the cucumbers. In this case, the sediment formed at the bottom is not used. If you first pour salt on the cucumbers and then pour in water, they will not ferment, but will rot. It is better to take water for cold salting from spring, mineral, or at least passed through a filter, and not collected directly from the tap.
It is necessary to place a bowl or basin under the container with cucumbers during fermentation, as foam may form and overflow over the edges.
The warmer the air in the room, the faster the cucumbers pickle.

The shelf life of instant pickles depends on storage conditions. Hermetically sealed, they can last for several months in a cool room. In a saucepan or jar under a plastic lid, they can only be stored in the refrigerator and for no more than a month.

Recipe for quick hot pickling of cucumbers

cucumbers - 1 kg;
garlic - 5 cloves;
water - 1 l;
salt - 40 g;
dill - 2 umbrellas;
horseradish leaves - 2 pcs.;
currant leaves, cherry leaves (optional) - 2 pcs.

Cooking method:

Wash the cucumbers thoroughly, cut off their ends, place in a bowl or pan, cover with cold water, and leave for 1-2 hours.
Cut the garlic into slices.
At the bottom of the pan or other container in which you plan to pickle the cucumbers, place a horseradish leaf torn by hand, a dill umbrella disassembled into small “bouquets,” and a currant and cherry leaf.
Place the cucumbers on the spices, sprinkling them with garlic slices.
Cover with remaining spices.
Boil water, add salt to it, boil for 2-3 minutes until the salt is completely dissolved.
Pour the hot marinade over the cucumbers. Cover with a plate and place a jar filled with water on top.
After 3 hours, the jar can be removed, but it is better to leave the plate - it will not allow the cucumbers to float to the surface.
Leave the cucumbers in a warm room for a day.

In a day, hot-salted cucumbers will be ready to eat. If you are not ready to eat them all at once, put them in the refrigerator - they will not spoil there for at least 2 weeks, but they can last longer, up to a month.

Quick cold pickling of cucumbers

cucumbers - 2 kg;
bell pepper - 0.4 kg;
garlic - 4 cloves;
dill umbrellas - 100 g;
water - 2 l;
salt - 150 g;
black currant leaves - 2 pcs.;
cherry leaves - 4 pcs.;
hot capsicum (optional) - to taste;
pickled cucumbers (optional) - 2–3 pcs.

Cooking method:

Wash the cucumbers and cut off the ends. Soak the fruits for 2-3 hours in cold water.
Wash the bell peppers, remove the seeds and stems. Cut the vegetables into large pieces, dividing each fruit into 4-6 parts with a knife.
Cut the garlic into slices.
Rub the dill between your palms to separate the seeds - only these are needed for pickling cucumbers.
At the bottom of a saucepan or other dish used for pickling vegetables, pour half of the dill, place 2 cherry leaves and a currant leaf. Put 4-6 pieces of bell pepper, 1-2 hot rings.
Lay out fresh cucumbers, placing a few pickled ones between them.
Sprinkle with garlic and dill, place the remaining pieces of sweet pepper and fruit leaves on top.
Add salt to the water and stir thoroughly.
Pour the marinade over the cucumbers, avoiding any cloudy sediment.
Leave in a warm room for 2-3 days: if you added pickles, pickling will occur in 2 days, otherwise you will have to wait three days.
Place the container of pickles in the refrigerator and use them as needed.

You can pickle cucumbers according to this recipe in the refrigerator, but then they will be ready no earlier than in a week, and will have a slightly different taste.

Recipe for quick pickling of cucumbers in jars

Composition (per 3 l):

cucumbers - 1.8 kg;
water - 2 l;
garlic - 10 cloves;
salt - 150 g;
horseradish - 1 leaf;
currant leaves - 2 pcs.;
cherry leaves - 2 pcs.;
black peppercorns - 5 pcs.

Cooking method:

Wash the cucumbers, soak for 2 hours in cold water, after cutting off the ends.
Wash the jar with soda. If you plan to store cucumbers for a long time, the jar should be sterilized.
Add pepper and garlic cloves to the bottom of the jar, place a currant and cherry leaf, and half a horseradish leaf.
Place the cucumbers tightly in a jar, cover with fruit leaves, and place a horseradish leaf on top.
Dissolve salt in water, pour brine over cucumbers. A little brine may remain, it will no longer be needed.
Place the jar in a bowl and cover the top with a plastic lid. Leave for 4 days.

After the specified time, instant pickles are ready to eat. If you plan to store them longer, pour the brine into a saucepan and boil, skimming off the foam. Remove the top leaves, pour boiling water into the jar, drain it after 10–15 minutes, replacing it with hot brine. Roll up the jars, turn them over, cover with a blanket. After cooling, remove to a cool room and store as you would regular canned vegetables.

Instant pickles can be prepared for immediate use or for the winter. They can be added to rassolnik, solyanka and other dishes, or served as an independent snack.