How to cook delicious crispy salted cucumbers according to the classic recipe? Cooking options for the same dish are many, you can get lost. We have prepared a selection of the most delicious and proven recipes. salted cucumbers. Choose the one that you like: in a pot, jar or in a package. With apples, mustard, garlic and herbs, spicy herbs. Spicy with bitter pepper or sweet on the brine of honey.

Ingredients:

  • 2 kg of cucumbers;
  • 10 g of tarragon (tarragon);
  • 20 g of dill umbrellas;
  • 8-10 cloves of garlic;
  • 20 g black currant leaves;
  • 20 g horseradish leaves;
  • 20 g of cherry leaves;
  • 75 grams of salt.

Cooking:

Wash cucumbers and leave for 2 hours. cold water. Rinse all greens, peel and chop the garlic into thin slices.

At the bottom of the jar, place half the greens and garlic, then place the cucumbers tightly vertically in a jar and place the rest of the greens and garlic on top.

In 1.5 liters of water dissolve the salt, boil and pour boiling cucumbers with boiling solution. Cover the jar with a lid. After a day, salted cucumbers are ready to eat, but if you want to crunch cucumbers early, then cut off their tips, in this case they will be ready in 12 hours

Hungarian lightly salted cucumbers with vinegar

Ingredients:

  • cucumbers;
  • dill greens;
  • horseradish root;
  • rye bread;
  • vinegar;
  • salt.

Cooking:

Pick up small cucumbers and wash them. Cut both ends by 1-2 cm and cut the cucumbers along, then put them in a jar, shifting them with dill and horseradish.

Put a slice of rye bread on the cucumbers on top and put 4-5 drops of vinegar on it. Prepare the brine at the rate of 1 tablespoon of salt per 1 liter of water. Pour the cucumbers with brine, cover the jar with a saucer and put in a warm place. As a result of fermentation, the brine will become cloudy in a day, and on day 3 it will begin to lighten, at this time the cucumbers should be moved to the refrigerator, they are ready for consumption.

The classic recipe for salted cucumbers

Ingredients:

  • 1.5 kg of cucumbers,
  • 1 head of garlic,
  • dill umbrellas,
  • black currant leaves,
  • cherry leaves,
  • horseradish leaves
  • allspice peas,
  • 2 tbsp. salt,
  • 1 tbsp. Sahara

Cooking:

Wash the cucumbers and cut the ends on both sides. Take the enameled pan and place cucumbers in it in one layer. Top with umbrellas of dill, currant leaves and cherries, peeled garlic cloves and a handful of allspice peas.

Cover everything with horseradish leaves. Put the second layer of cucumbers and again put on top the dill, cherry leaves and currants, garlic and pepper, cover the second layer with horseradish leaves.

Prepare a brine from 1-1.5 liters of water, salt and sugar, bring it to a boil. Pour the cucumbers with boiling brine so that it completely covers the cucumbers. Cover the saucepan with the lid and leave at room temperature until the brine cools, then store in the refrigerator. In a day, salted cucumbers will be ready.

Lightly salted cucumbers in the pan

Cook such fast crunchy cucumbers in just 5 minutes. This is the easiest recipe, the novice hostess can handle.

Ingredients:

  • 1.5 kg of cucumbers,
  • horseradish leaves
  • cherry leaves,
  • currant leaves,
  • dill,
  • 3-4 cloves of garlic,
  • 1 bay leaf,
  • bell pepper,
  • 2 tbsp. salt,
  • ½ tbsp Sahara

Cooking:

Wash the cucumbers, wipe them dry and trim the tips. Rinse the herbs, peel the garlic and chop it into pieces. Put water on the fire, let it boil and add salt, sugar, bay leaf and peppercorns, if you wish, you can add a little hot pepper.

Put half the greens and garlic on the bottom of the dry pan, then place the cucumbers, trying to make them fit tightly enough together. Fill the pot halfway and add the greens and garlic again, then put the remaining cucumbers and cover them with the greens and garlic.

Fill the cucumbers with hot pickle, let cool at room temperature and put in the refrigerator overnight. The next day, the cucumbers can be eaten.

Quick-salted cucumbers with mustard

Thanks to vinegar and mustard, pickling cucumbers with this recipe takes only a couple of hours.

Ingredients:

  • 1 kg of cucumbers;
  • 4 cloves of garlic;
  • 1 tablespoon of sugar;
  • 2 tsp. salts;
  • 1 tsp table vinegar;
  • ¼ tsp mustard;
  • ¼ tsp black pepper;
  • bunch of dill.

Cooking:

Washed cucumbers cut into quarters and place in a deep bowl. Add spices: vinegar, mustard, ground pepper, salt, sugar, chopped dill and garlic, grated on a fine grater.

Mix well, cover the cucumbers with a plate and send to the fridge. After a couple of hours, these salted cucumbers can be eaten.

Lightly salted cucumbers on mineral water

Ingredients:

1 kg of cucumbers;
  dill;
  garlic head;
  2-4 tbsp. salts;
  1 liter of salted carbonated mineral water.

Cooking:

Wash the cucumbers well and cut off their tails on both sides. In a container in which the cucumbers will be salted, put the dill, cut into 4-5 cm pieces. Put the cucumbers on the dill.

Peel the garlic clove, chop into cloves and sprinkle cucumbers on them. In salted carbonated mineral water, dissolve 2-4 tablespoons of salt and pour over the cucumbers so that they are covered completely, put the rest of the dill on top. Cover the container with a lid and put it in the fridge for a day.

The recipe for crispy salted instant cucumbers with greens

Ingredients:

  • cucumbers;
  • dill greens;
  • parsley;
  • horseradish leaves;
  • 2-3 cloves of garlic;
  • allspice peas;
  • black pepper peas;
  • salt.

Preparation of lightly salted crispy cucumbers with greens:

Wash cucumbers and herbs thoroughly. Put chopped greens and garlic cut into thin slices on the bottom of a plastic container.

Crush the knife a few peas allspice and black pepper, add them to the greens. Cut the cucumbers along or quarters, put them in a container and sprinkle with salt. The amount of salt you have to determine yourself, salt 3-4 times more than usual when you salt cucumbers for food.

Close the container and shake it well so that the cucumbers will beat against the walls and pour out the juice. After 5-10 minutes, the cucumbers will be in brine from their own juice, which during shaking mixes with salt and herbs.

Leave the container at room temperature for an hour and a half, shaking it occasionally. Your cucumbers are ready, it remains only to wash off the excess salt from them.

Ingredients:

  • 1 kg of small cucumbers;
  • 3-4 cloves of garlic;
  • dill greens;
  • 1 tbsp. salt.

Cooking:

Finely chop the dill and garlic. Wash cucumbers carefully and cut off the tips. Put cucumbers, dill, garlic and salt in a plastic bag.

Tie the package and put it in another package. Well shake everything and put the bag in the fridge, shaking it periodically. After 6-8 hours you can try cucumbers.

Quick-salted cucumbers with olive oil

Another way to salting in the package. Such cucumbers will not crackle strongly: vinegar and oil make them a bit soft. But the taste of vegetables will be sharp with a pleasant sourness.

Ingredients:

  • 1 kg of cucumbers;
  • 2 heads of garlic;
  • 1 tablespoon salt;
  • 1 tablespoon of olive oil;
  • 1 teaspoon apple cider vinegar;
  • 1 teaspoon sugar;
  • bunch of dill.

Cooking:

Wash the young cucumbers and cut their ass. Overgrown vegetables can be cut into circles. Fold the cucumbers in a bag, add salt, sugar, vinegar and olive oil.

Peel and grate garlic. Cut a pair of teeth with a knife so that from time to time large pieces meet. Sprinkle cucumbers with garlic and chopped dill (or other herbs of your choice).

Tie and shake the bag so that the contents are well mixed. Let the cucumbers stand for half an hour - and you can try. But it is better to leave them in the refrigerator for 2-3 hours.

Lightly salted cucumbers for a day on cold pickle

Malosolim cucumbers in cold water. Quick salting and absolutely not troublesome. And the result is amazing.

It will take:

  • cucumbers - 2 kg;
  • salt - 3 tablespoons;
  • dill - a small bunch;
  • garlic - pair - three cloves.

How to cook:

At the bottom of the dishes, put half the greens and half the garlic. Then put cucumbers tightly and place the remaining greens on top.

Dissolve the salt in cold water and pour over the greens. Cover with a lid, crushing it with oppression, and wait exactly 24 hours.

Salted cucumbers "Spicy"

Ingredients:

  • 1 kg of small cucumbers;
  • 4-5 cloves of garlic;
  • ½ hot pepper pod;
  • a large bunch of dill;
  • 6 tbsp. coarse salt.

Cooking:

Take only young, elastic cucumbers with thin skins, rinse them under running cold water. To make the cucumbers more salted, cut off the tips on both sides.

Wash the pepper and cut it lengthwise, scrub the seeds and cut across the thin strips. At the bottom of the jar, place 2/3 of the whole amount of dill and chopped garlic. Then put cucumbers tightly, sprinkle with strips of pepper and garlic, put the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining green dill.

Top with dill and salt, cover and shake the jar. Boil water and pour cucumbers. After a few minutes, drain the water, bring to a boil and refill the cucumbers with the resulting brine.

Cover the jar with a saucer, on which put a small load, for example, a small jar of water. Leave the cucumbers at room temperature for 2 days, after which they can be tried.

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Crispy salted cucumbers with vodka

Ingredients:

  • cucumbers;
  • horseradish leaves;
  • cherry leaves;
  • currant leaves;
  • bay leaf;
  • dill umbrellas;
  • black pepper peas;
  • 50 ml of vodka;
  • 2 tbsp. salt.

Cooking:

Wash the cucumbers thoroughly and cut off the tips on both sides. Rinse all the greens and place them in a saucepan, add peppercorns and place the cucumbers on top.

Prepare a brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold pickle, cover the pan and let stand for 24 hours, after which your crispy cucumbers are ready.

Lightly salted cucumbers with apples

Ingredients:

  • 1 kg of cucumbers;
  • 2 green sweet and sour apples;
  • 2 cloves of garlic;
  • 150 grams of dill;
  • 3-4 leaves of black currant;
  • 3-4 leaves of winery;
  • 1 sheet horseradish;
  • 1 bay leaf;
  • black pepper peas;
  • 2 tbsp. salt.

Cooking:

Prepare a brine at the rate of 1 bay leaf and 2 tablespoons of salt per 1 liter of water. Boil it. Wash cucumbers carefully and cut off the tips. Peel the garlic and cut the apples into 4 pieces.

In a dry saucepan, put 1/3 of the green dill, currant leaves, cherries and horseradish. Put half cucumbers and one apple on greens. On top, put a clove of garlic, sliced ​​into thin slices and 4-6 peas of pepper. Then put another piece of dill, garlic, currant leaves and cherries.

Top with the remaining cucumbers, apples, herbs and garlic. Fill the cucumbers with hot pickle, cover the pan with a plate and place the load on top. Allow to cool completely and refrigerate. In the morning, the cucumbers will be ready.

Hot pickled salted cucumbers with honey

It will take:

  • cherry leaves 10 g;
  • black currant leaves 10 g;
  • umbrella dill 10 g;
  • horseradish leaf 20 g;
  • garlic heads 2 pcs .;
  • 1 chilli pepper;
  • bay leaf 1 pc .;
  • cucumbers 500 g;
  • vodka 20 ml;
  • honey 5 g;
  • salt 4 tsp

How to pickle cucumbers with hot pickle:

Prepare spices (herbs) for pickling. Select the appropriate twigs, wash them and set aside. Pick cucumbers, they should be all about the same size, wash and cut off the tips.

Put greens on the bottom in cooked clean tare (jar, pot, etc.): horseradish leaves, black peppercorns, black currant leaves, cherry leaves, umbrella fennel (it can be replaced with dill seeds), chopped chili pepper and garlic.

On top of the cucumbers and once again on top of laying the leaves of horseradish and dill umbrellas.

To cook hot pickle. To do this, boil 0.5 liters of water in a saucepan, add salt and an incomplete teaspoon of honey. Stir until dissolved, turn off the stove and pour a tablespoon of vodka.

Pour cucumbers with hot pickle.

Cover with a lid and leave them to dry for a day at room temperature. If you do not plan to eat everything at once, then they should be stored in the refrigerator. A day later, salted cucumbers are ready to eat.

It’s hard to find someone who would not like this snack, so today we are preparing pickled cucumbers fast food . Actually, this dish is always cooked quickly, but there are a lot of different ways to cook it: hot and cold pouring, in jars, in a package, whole and sliced, with a wide variety of seasonings and additives.

While in the market and in the garden an abundance of green fruits, enjoy. And even if you have your favorite recipe, try others, perhaps at least one of them will take a worthy place in your book of recipes.

Lightly salted instant cucumbers with garlic


Traditional recipe for freshly salted cucumbers- this is a hot fill. That is, the ingredients and the order of preparation is about the same as for ordinary pickled cucumbers, they usually withstand the harvesting usually 24 hours a day. Prepare the brine at the rate of 2 tablespoons with a light heap of salt per 1 liter of water.

Products:

  • roots and leaves of horseradish

    bitter pepper or fresh flakes

    dill umbrellas and fresh herbs


The cooking procedure is as follows:

1. Fresh pickles of pickling varieties of medium size are washed and, if necessary, soaked in cold water for three to four hours. After that, cut off their ass.

2. Dill my greens and inflorescences, dry them and cut them into medium-sized pieces.

3. Pod my hot pepper and cut into small rings. If desired, you can clear the seeds.

4. Peel the garlic heads and cut them in halves.

5. Cut the leaves of horseradish into pieces, clean the root of horseradish and cut into pieces of one and a half to two centimeters.

6. Brine boil and give a little cool.

7. Put greens with spices and cucumbers in layers in a saucepan or deep bowl. The top layer - the leaves of horseradish.

8. Fill the filled dishes with saline. If pops up, you can cover the top with a suitable plate and put the oppression. The simplest option is a cleanly washed out bank with water.

Salted cucumbers  fast food in the pan  will be ready the next day. If you use cold fill, the cooking time will increase by the day. A very important ingredient is horseradish root, it is he who makes the cucumbers crispy. The remaining components can be changed at your discretion.



Recipe for lightly-salted crispy instant cucumbers


Vinegar is part of the brine in the following recipe, but this does not mean that the cucumbers will be pickled, since it is not felt there at all. Let's see how to make lightly-salted crispy cucumbers.  Alignment products made on one three-liter jar. We will need:

    fresh cucumbers 1.7-1.8 kg

    two heads of garlic

    dill branch with seeds and inflorescences

    a piece of horseradish

    currant and cherry leaves for 3-6 pieces of each type

    bunch of greens (dill, parsley, tarragon, celery - to your taste)

    two tablespoons of salt with a small hill

    teaspoon of granulated sugar

    tablespoon of acetic acid 9%

    water to the top of the can, about a half-1.7 liters


Very important is the ratio between sugar, salt and acetic acid. Observe it, and your cucumbers will crackle just fine, of course, provided that the raw material is fresh. It is best to take small gherkins straight from the garden. In the extreme case, the small fruits of pickling varieties with pimples and black spikes can be soaked for three to four hours in cold water.

My cucumbers and cut off their tips, divide the garlic into teeth and clean. Do you know how to quickly peel the garlic? Put the teeth in a glass jar to leave enough free space, close it with a lid and shake vigorously, the husk will move away. The garlic should be ripe with dry scales. My greens, let us drain and cut into pieces of arbitrary size. We put it on the bottom of a clean jar with chopped garlic cloves. After that, tightly laid cucumbers. You can even lightly tap the bottom of the can on the table. For brine, boil water with salt and sugar, and add acetic acid after the liquid has cooled slightly, and immediately pour it into a jar of cucumbers. Put the jar in a bowl, cover it with a bottle of wine and in a day or two we will enjoy finished product. In a refrigerator lightly salted instant cucumbers with garlic  can be stored up to a month, if, of course, by that time something will remain from them.


  turn out surprisingly tasty and fragrant.


Lightly salted cucumbers instant recipe

Earlier salted cucumbers  Traditionally prepared in glass or enamelware. With the advent of plastic, completely new ways of their preparation became possible, such as dry salting in plastic bags. It should be noted that plastic is suitable only for food, and packages need to first check whether they are leaking. For example, packing bags from supermarkets do not always keep liquid well. And now we will cook freshly salted cucumbers in a package. We need this very package, and in addition:

    kilogram of gherkins fresh with thin skin and well-pronounced pimples

    tablespoon salt coarse or medium ground

    teaspoon of sugar with a small slide

    a bunch of fresh dill

    several peeled garlic slices, sliced ​​into slices



First, carefully wash the vegetables so that nothing prevents you from enjoying the taste. To cut or not cut the tips of the fruit - at your discretion. If the fruits are young and thin-skinned, then this procedure is optional. We give to drain the water and put the gherkins in the package, where we pre-pour salt, sugar and finely chopped dill. We tied the package so that the contents were not very tight, but there was little free space. Shake it several times so that all the seasonings are evenly distributed between the cucumbers, and put in the refrigerator for six or seven hours. It is most convenient to cook them for the night, then by the morning you will have a finished product.



Lightly salted cucumbers

Dry salting allows you to do even more quick cooking salted cucumbers. It will take you less than an hour to pickle the cucumbers with mustard powder. To make this spicy delicacy, we need:

    fresh fruit about a kilogram in size up to 12 cm

    fresh parsley and dill, cut into 0.5-1cm slices

    salt from 1/3 to a whole teaspoon (to your taste)

    0.5-1 teaspoon mustard powder

    ground black pepper or pepper mix 1 / 3-1 / 2 tsp


You can also add ground coriander or allspice to taste. Cucumbers can be quite large, the main thing is a juicy flesh without voids and small seeds. Long-varieties of lettuce varieties will do as well.

As in the previous recipe, first mix in the package chopped greens, salt and all seasonings. Cut the cucumber fruits either into circles 2-2.5 cm thick, or cut a long fruit into four parts along, and then across into an arbitrary number of long pieces. Place the cut into the bag, tie it up and shake the contents until all components are evenly distributed. Put the package in the fridge and after 30-40 minutes enjoy the finished product. Specifying the exact proportions in this recipe is difficult, because someone loves more salty, and someone less. If you are cooking for the first time, be guided by the amount of salt that you usually put in a salad. And it is better to first put less salt, and then adjust recipe for freshly-salted cucumberswith mustard than pereselit and spoil the products.



Mustard seeds are suitable as seasoning, and not just powder. They give a slight sharpness, make the cucumbers crispy and go well with such a spice as turmeric. This recipe for snacks can rather be attributed to marinades, but it is prepared on the basis of salted cucumbers, cooked with a dry salting. You can not prepare for the winter, but it can be stored in the refrigerator for up to a month. Thus cooked vegetables, along with the onions in the preparation, are great for sandwiches.

We will need:

    5.5 cups or about 600 g of quarter-inch sliced ​​circles (about half a centimeter) of sturdy cucumbers. If you use a ribbed cutter, the view of the dish will be more attractive)

    one and a half tablespoons of rock salt, you can not very coarse, but not "Extra"

    1 cup finely chopped sweet onion

    1 cup white granulated sugar

    240 ml of white wine vinegar, If you take table 9% - 160 ml is enough, but the taste will be worse than with natural.

    Apple Cider Vinegar Cups

    50g brown sugar

    one ? a teaspoon of mustard seeds

    Hl celery seed

    1/8 teaspoon ground turmeric

Prepared (washed and sliced) cucumbers are placed in a low, wide container and sprinkled with salt. Cover it with a lid or put it in a bag and put it in the fridge for an hour and a half. After cooling, rinse in a colander under running water and allow to drain. Mix with chopped onions in the same bowl. We prepare the pouring of all the other ingredients, heat it not to the boil, but only to dissolve the vinegar, so it is better to take the filtered water. Pour the hot pot over the mixture of onions and cucumber slices, cover with foil and put in the refrigerator for about eight hours or overnight.



Crispy Instant Salted Cucumbers


Following cucumbers salted recipe: crispy fast food  cucumbers with mineral water. The recipe is also modern, but quite reliable. On the choice of cucumbers, probably not worth talking about. In this recipe, as usually envisages the use of small fresh fruits  pickling type, with black spikes and bumpy. Although, without heat treatment, you can try high-quality long-cucumbers. Water needs to choose drinking, not mineral, that firm which you prefer. Ingredients.

Each family has its own recipe for salted cucumbers with their secret ingredients. You will too. But first try simple ones. classic recipes cooking salted cucumbers. For the impatient, we suggest trying the recipe for salted cucumbers in a package and early cucumbers - the most quick recipe  cooking salted cucumbers.

A simple recipe for salted cucumbers

For salting you will need:
  5 kg of cucumbers, 7-10 branches of dill with umbrellas, 1 head of garlic, 30 leaves of horseradish, 4 tsp. allspice peas, 2 tsp red pepper peas, currant leaves, 6 tbsp. salt


  Wash cucumbers and soak in cold water for 2 hours. Coarsely chop the greens, peel the garlic, chop the horseradish leaves, leave 2-3 leaves intact. At the bottom of the enameled pan put the leaves of horseradish, then part of the chopped greens and spices. Lay a layer of cucumbers. On top again, greens with spices, then cucumbers. The last layer is whole horseradish leaves. In 3 liters of hot, but not brought to a boil, dilute the salt water and pour the cucumbers. Press down. Leave for 2 days.

Recipe quick salted cucumbers

For salting you will need:
2 kg of cucumbers, 10 black peppercorns, 5 allspice of allspice, 1 tsp. sugar, coarse salt, a bunch of dill stalks, 2 lemons

Cooking salted cucumbers:
Pepper crush in a mortar with sugar and 2 tbsp. coarse salt. With lemon, remove the zest, add to the mixture of salt and pepper. Squeeze the juice from the lemons. Dill chopped. Wash cucumbers, soak for 1 hour. Then cut off the tails on both sides. Not too hard to hit each cucumber with a pestle or the handle of a heavy knife to crack the cucumber, then cut each cucumber across into several parts. Sprinkle cucumbers with salt and pepper, pour over lemon juice and mix. Add another 1-2 spoons of salt, herbs and leave for half an hour. Before serving, blot the salt with a paper towel. If you are in a hurry very much - go without soaking. Then cucumbers can be pickled in about an hour.

Recipe salted cucumbers in the package number 1


  1 kg fresh cucumbers, 1 bunch of fresh dill, 1 head of garlic, 1 tsp. sugar, 1 tbsp. salt.

Cooking salted cucumbers in the package:
  Wash fresh vegetables and herbs. Fresh cucumbers soak in clean cold water for 2 hours. Then you need to get them and wipe dry. You can chop with a fork in several places and cut off the tips. Take a strong polyethylene bag. Put dry cucumbers, chopped dill and garlic in it. Tie and shake to mix. Now you need to leave a bag of cucumbers for 2 hours at room temperature. Then put in the fridge for an hour or two. Lightly salted cucumbers in the package are made very quickly and simply. Keep them in a cool place for no more than 3 days.

Recipe salted cucumbers in the package number 2

For salting you will need:
  1 kg of cucumbers, a small bunch of greens (“umbrellas” of dill, fresh leaves of horseradish, currant, cherry), 3 cloves of garlic, 1 tbsp. coarse salt, 1 tsp. cumin (optional), a clean plastic bag or a plastic container with a tight lid

Cooking salted cucumbers in the package:
Dill and tear the leaves with your hands, fold into the package. Have cucumbers cut tails, send also in the package. Squeeze garlic through a garlic press (can be crushed with a knife). Cumin seeds knead in a mortar or pestle or use a rolling pin. Add salt, cumin and garlic to the bag, tie tightly and shake well, so that the cucumbers blend in with the rest of the ingredients. Put the bag on a plate and put in the refrigerator for one hour. During this time, the cucumbers will be slightly salted, crispy with garlic.

Recipe for crispy salted cucumbers with apples

For salting you will need:
  cucumbers 1 kg, green apples sweet and sour 2 pcs., young garlic 1 clove, dill 150 g, black currant leaves and cherries 3 pcs., horseradish leaf 1 pc., black peppercorns 4-6 pcs., bay leaf 1 PC.; for brine: 1 liter of water, 2 tbsp. l salt

Cooking salted cucumbers:
  Cook the pickle. To do this, boil water, add salt and bay leaf. Cucumbers cut "ass". Young garlic peel. Apples cut into 4 parts. In a dry pot lay out 1/3 of the dill, currant leaves and cherries, horseradish. Spread half a cucumber, one apple. Put half the norm of garlic and peppercorns.
  Then lay out another part of dill, garlic, currant leaves and cherries. We report all the remaining cucumbers, apples, herbs and garlic. Pour cucumbers with hot pickle. Close the plate and put the goods. Give completely cool and put in the fridge. In the morning, crispy cucumbers are ready.

Salted cucumbers in a hurry

For cooking salted cucumbers:
  A few cucumbers, a little dill, a few cloves of garlic, salt

Preparation of early ripe salted cucumbers:
Wash cucumbers and soak in cold water for 5-10 minutes. Wash and finely chop the dill. Peel and crush garlic in the garlic. Cucumbers cut into pieces into eight to twelve pieces - see the size of your cucumbers. Put the prepared cucumbers layers in a jar, pouring salt, garlic and dill. Cover the jar with the cucumbers with a lid, shake well until the contents of the jar mix well. To sustain 5-10 minutes. Lightly salted cucumbers are quickly ready.

Lightly salted cucumbers on mineral water

To prepare salted cucumbers on mineral water you need:
  1 kg of small cucumbers, 1 l of mineral sparkling water, 2 tablespoons of salt, 3 cloves of garlic, a bunch of dill

Cooking salted cucumbers:
  Rinse dill well and shake off the water. Put half of the dill on the bottom of the container, in which we will pickle cucumbers. Rinse cucumbers, cut off the tips, fold tightly into a container. On the cucumbers put the second half of dill and chopped garlic. Separately, dissolve salt in mineral water. Pour this mixture of cucumbers so that they are covered completely. Cucumbers clean in the fridge. They are ready in 12 - 14 hours.

Summer is a time that pampers us with fragrant light-salted cucumbers.

Not every housewife makes harvesting of cucumbers for the winter, but to prepare salted cucumbers for everyone.

However, most recipes suggest daily salting, and so want to speed up the preparation of salted cucumbers.

What are the secrets of getting the fastest cucumbers for our table?

The easiest way to make salted cucumbers as soon as possible is to chop them up with a toothpick in several places or chop them, as in the photo:

Then put in a bag or container, add salt, chopped fresh greens, a few chopped cloves of garlic, peppercorns and a little filtered water.

Water will dissolve the salt and penetrate the cucumber more quickly through the punctures.

You can still shake vegetables, as do the famous Chinese beaten cucumbers, which are also popular with us.

To quickly salt salted cucumbers in a dry way, you just need to cut the cucumber into 4 pieces along.

Sprinkle it with salt, grate dill and leave for 30-40 minutes in the refrigerator.

After this time, you will have a real salted cucumber, because small pieces spill out much faster.

You can speed up the salting process with a hot (but not boiling) solution of salt and sugar at the rate of 2 tablespoons and 1 teaspoon, respectively, per liter of water.

Most best cucumbers for quick salting - small (but not gherkins), strong and thin-skinned, bright green and in “pimples”.

"Pimples", by the way, indicate that you have on hand pickling cucumber variety, and not lettuce (smooth).

Cucumbers need to be taken in the same size so that they have enough salt for everyone equally, and for more uniform salting they should be laid vertically in a container.

Before you quickly salt the cucumbers, they are soaked for 1-3 hours depending on how soon you need to get the finished product.

After that, your cucumbers will also be especially crispy and dense.

Be sure to cut the tips of cucumbers: firstly, because they are more quickly and better salted, and secondly, it is in the cucumber ass that most of the nitrates accumulate.

In addition to the traditional bouquet of greens from dill, parsley, horseradish, leaves of cherry and black currant, you can use oak leaves, green anise umbrellas, tarragon.

Of the spices, “classic” is considered bay leaf, clove, hot peppers.

Salt is better to take coarse grinding, it is possible and sea, but not iodized.

And do not forget to put chopped garlic cloves!

Store ready-salted cucumbers in the refrigerator so that they do not ferment.

But even in the cold, the billet should not be stored longer than a week, otherwise the vegetables will be too salty and can easily become ordinary pickles.

Quick-salted cucumbers: recipes

This is the most quick ways  cooking salted cucumbers, the secret of which is cutting.

How to make salted cucumbers in 15 minutes

  • 1 kg of cucumbers
  • spices
  • 6-7 cloves finely chopped garlic
  • 1.5 tbsp salt
  • a pinch of ground black pepper
  • several broken laurel leaves

1. Wash cucumbers, cut the tips and cut each into 4 pieces along.

2. Fold in a tight plastic bag and add spices.

3. Tie the bag and carefully grind its contents in your hands. Leave for 15 minutes in a warm place.

Recipe salted cucumbers Pyatiminutka

  • 700 g cucumbers
  • 1 tablespoon salt
  • herbs and spices

1. Cut the cucumbers into rings about 3-4 cm wide, and then cut the resulting pieces into straws 1 cm thick.

2. Fold in a glass jar, add salt and seasoning, cover tightly and vigorously shake for exactly 5 minutes.

Lightly salted cucumbers in 3 minutes

  • 3-4 cucumbers
  • salt - 1/2 tsp.
  • vegetable oil - 1 tsp.
  • garlic clove
  • ground black pepper
  • mint leaves

1. Chopped cucumbers chop circles.

2. Butter, chopped garlic, mint and pepper mix.

3. Combine all the ingredients, put them in a bag / jar. Salt it.

4. Shake well for exactly 3 minutes.

Cucumbers in a package per hour

  • 1 kg of cucumbers
  • a small bunch of greens (“umbrellas” of dill, fresh leaves of horseradish, currant, cherry)
  • 3 cloves of garlic
  • 1 tbsp. coarse salt
  • 1 tsp cumin (optional)

1. Tear dill and leaflets, fold them into a bag.

2. In cucumbers, cut the tails, put it there too.

3. Squeeze the garlic through a garlic press or chop with a knife.

4. Cumin seeds in a mortar pestle or rolling pin.

5. Add salt, cumin and garlic to the bag, tie tightly and shake well, so that the cucumbers blend in with the rest of the ingredients.

6. Put the bag on a plate and store in the refrigerator for one hour.

During this time, the cucumbers will be slightly salted, crispy with garlic.

Quick cucumbers in 2 hours with lemon juice

  • 2 kg of cucumbers
  • on 6 peas of black and fragrant pepper
  • dill umbrellas
  • a teaspoon of sugar
  • 2 tablespoons coarse salt
  • 1–2 lemons

1. Pound sugar, salt and peppercorns in a mortar. Squeeze the juice from the lemons and cut the dill.

2. Make cuts on cucumbers, as in the photo, which will help the curing mixture to penetrate into the pulp of the cucumber, which greatly shortens the time for salting.

3. Each cucumber rub with a mixture of salt and spices, put in a container and pour lemon juice.

After 1-2 hours, cucumbers prepared in this way are ready to eat.

Before serving, remove the spices from the cucumbers with a paper towel.

They are one of the most ancient Russian snacks. They complement and dilute any meat, fish, vegetable dish. Therefore, as soon as the first fruits of this vegetable ripen on the beds, the housewives begin to pickle them. Whole secret savory taste  and the good flavor of salted cucumbers is in a properly cooked brine. Our article is dedicated to inexperienced hostesses in this matter In it, you will learn how to prepare a pickle for salted cucumbers. different ways. The appetizer, made according to these recipes, is both appetizing, fragrant, and most importantly - crispy.

  in cold brine

Bright green color and crisp are vegetables, if not used for their preparation of heat treatment. How to prepare a pickle for salted cucumbers in a “cold” way? In a separate bowl, mix 5 large glasses of water and 2 large spoons (no slide). If you want the appetizer to be more spicy, add here one small spoonful of dry mustard. While the salt is dissolved, prepare the vegetables and spices.

In a jar, put the hot peppers, cut into circles, the head of peeled garlic, a couple of dill and parsley. Put cucumbers on top of all spices. Cover the fruit with fresh horseradish leaves. Pour the cucumbers with brine, cover with a tight lid and leave to salt for 3 days in the basement or on the balcony.

Hot pickled salted cucumbers

"Daily cucumbers" - so called vegetables, which are salted in the "hot" way. Snack, made by this technology, is ready for use 24 hours after preparation. So, how to make a hot pickle for salted cucumbers? In the enameled saucepan with water (2 liters) it is necessary to put spices: laurel, allspice, cloves. 4 big spoons of rock salt should be poured here. Boil the contents of the pan for a couple of minutes. Strain the pickle and pour into pre-prepared jars of cucumbers. Then it is necessary to close the containers with lids and leave in a dark place for a day. To make the dish fragrant and tasty, the fruits in the jar should be poured with chopped garlic, horseradish root, and greens.

Spicy pickle for salted cucumbers

This recipe is for gourmets. The taste of the dish created by it is different from the taste of classic salted cucumbers. He is sweeter and tart. To prepare the brine will need: juice of half a lemon, 2 small spoons of sugar, half of the same spoon of salt, 1 large spoon of Dijon mustard. These ingredients need to make brine (no need to add water). Cucumbers cut into circles. Fold in a glass jar, pouring marinade. Capacity should be closed and shake well. Leave the snack in the fridge for an hour or two. Shake cucumbers from time to time. You can try the dish in two hours.

Cooking crispy, tasty, fragrant lightly-salted cucumbers is not at all difficult. In this case, the main thing is to choose the brine recipe that you and your family will like. And this can be found only through experimentation. Try the cooking methods presented in the article, and for sure, they all will “settle” for a long time in your notebook with recipes of your favorite dishes.