How to make lightly salted cucumbers at home in a bag, pan and jar

Instant lightly salted cucumbers in a saucepan

The most convenient way to make lightly salted cucumbers at home is in a saucepan. Cucumbers of any size are suitable for this, but it is still best to take medium or small specimens.

• Firstly, because they will pickle faster,
• and secondly, because the skin of such cucumbers is much more tender and therefore they themselves will turn out crispy and not soft.

We will need:

• cucumbers - 10 pcs (medium size)
• horseradish leaf - 1 piece
• dill - 4 umbrellas (2 - 3 sprigs)
• garlic - 2 cloves
• red capsicum - to taste
• black peppercorns - 7 pcs

For filling:

• For 1 liter of water - 1 tbsp. spoon of salt

Preparation:

1. Wash fresh, strong cucumbers and cut off the ends. If they are hard, they can be used immediately. And if the fruits are limp, then they should be filled with cold water for 3 - 4 hours. During this time, they will be saturated with water and after pickling, lightly salted cucumbers will be hard, crispy and tasty.

2. Rinse the greens thoroughly. I always use dill by eye; only the approximate amount is given in the ingredients. You can use any of its parts - the umbrellas themselves, the stem, and their openwork foliage. If the dill bush is large, then the stem needs to be cut.

In general, in order to make lightly salted cucumbers at home using this recipe, it is better to use different parts of it. This will be better for both the taste and aroma of your lightly salted cucumbers.

3. Peel the garlic. Cut it into thin slices.

4. If you like spicier snacks, then prepare a piece of red capsicum. Personally, I always add it to pickles, be it canned or lightly salted. I add just a little bit, so that when you eat the finished product you don’t feel it at all. But it leaves its own little taste mark.

5. Place a pot of water on the fire. If the cucumbers are not very large, then a liter should be enough. But even if it’s not enough, it’s better to boil it a little more later.

6. As soon as the water boils, add salt to it and stir. If you want to add a small sweet note, then add one and a half tablespoons of sugar; lightly salted cucumbers will only benefit from this.

7. While the water is boiling on the stove, layer all the prepared ingredients into the pan. Place some greens on the bottom, then cucumbers, and the remaining greens.

In principle, it doesn’t matter much how you distribute the ingredients. But it is advisable that a little horseradish and dill be on top. They need to kind of cover the top layer.

There is no need to take a large saucepan for such a quantity of fruits. Otherwise you will need more brine. Make sure that after placing the cucumbers in the pan, there is enough space left for them.

In addition, it will be inconvenient to place a large saucepan in the refrigerator; it will take up all the free space there.

8. Well, we’ve laid everything out, and by this time we already have the brine ready. It must be salty. When you add salt, don't be afraid that there may be a lot of it.

Pour the boiling brine into the filled pan. It should completely cover all its contents. If the filling for lightly salted cucumbers is not enough, then boil another half liter of water and add a tablespoon of salt after boiling. Add as much as needed.

9. Prepare a saucer the size of the inside of the pan and place it on top so that it acts as a pressure and presses down all the contents.

10. Leave at room temperature overnight. In the morning, our homemade lightly salted cucumbers are already ready. Especially if they are small. If they are larger, they will need a little more time.

11. But be that as it may, in the morning you need to put the pan with cucumbers in the refrigerator. The salting process will take place there too. But in the refrigerator the brine will retain its transparency. If you leave it at room temperature, it will soon begin to become cloudy and sour. And lightly salted cucumbers will also acquire a sour taste.

That’s basically it, our home-made pickled cucumbers are ready! You can eat cucumbers and enjoy their crunchy content and pleasant taste.

How to cook lightly salted cucumbers: recipe with photos

First of all, make a brine from salt and water, since salt crystals take a long time to dissolve in cold water. Stir occasionally.

Advice! Take a saucepan that is not 3 liters, but larger. To prevent the cucumbers from floating, they will need to be covered with a smaller lid and something placed on top. You can come up with something else to press the fruit. As a result, the brine may leak out of the small pan.

Now all you have to do is read and look at the photo - how to pickle lightly salted cucumbers in a jar so that they turn out crispy, after which you can start pickling:

• Rinse the cucumbers well under warm running water and trim the ends. This is necessary so that the brine is absorbed inside faster.

• Place fruits, herbs and spices in a clean jar or pan in layers so that all the cucumbers are well saturated with their aroma. You should get three layers of cucumbers, and below, above and between them - herbs, garlic, spices.
• Throw three cloves of garlic, one umbrella of dill and five cucumbers on top (look at the photo). If the fruits are small, more may go in. We recommend cutting large cucumbers in half, and large cucumbers into several parts.

More recipes on our website: Recipe + step-by-step photo of vegetable salad: tomatoes, cucumbers, onions, barberries

Place cucumbers in jars

• On top - 5 fruits (if they are medium in size, as in the photo), again dill, garlic. Then the remaining cucumbers, garlic with dill and all the peppercorns. They themselves will be evenly distributed between the cucumbers.

• By this time, the salt will dissolve and you will get a cold brine. Pour it over the cucumbers to the very top of the jar.

The photo shows cucumbers drenched in cold brine.

• In the pan they should be completely covered with water. But as the fruits begin to float, press down with pressure. It is more convenient to salt in a jar. Just pour the brine to the very edge and close the lid.
• Keep the cucumbers at room temperature for an hour, and then put them in the refrigerator. After 12 hours, you can take out and crunch on delicious lightly salted cucumbers. You shouldn’t keep it longer, otherwise you’ll end up over-salted.

The photo shows ready-made crispy lightly salted cucumbers

Lightly salted cucumbers in a bag, quick recipe in 1 hour

This method of making lightly salted cucumbers at home is incredibly popular among people; this option is suitable for home, garden, and even work. And those who go out into nature generally consider it the best. As soon as the first cucumbers grow in the beds, they are collected, and after eating a few fresh ones, they immediately take up the bags.

According to this recipe, by the way, you can make lightly salted cucumbers not only in a bag, but also in a plastic container . The effect can be achieved exactly the same, and even much faster.

But today we are salting in a bag, so we are preparing it. Yes, not one, but two, for better strength. So that our lightly salted cucumbers do not inadvertently jump out of the bag.

Yes, and I almost forgot to say that this method of making lightly salted cucumbers is not only very tasty, but also the fastest. After our product has been salted, after 40-60 minutes it can already be eaten in its fully prepared form. And it must also be said that it is so simple that it is unlikely that it will be possible to find something even simpler.

We will need:

• cucumbers – 500 gr
• garlic - 1 - 2 cloves
• dill - half a bunch
• horseradish - 0.5 sheets
• pepper - to taste
• salt - to taste

Preparation:

Small varieties of cucumbers are best suited for this method. Moreover, it can be used to pickle not only ordinary small cucumbers, but also long salad varieties. They are long and thin, and this is just good, it means they will be salted faster. An excellent recipe for making lightly salted cucumbers at home:

1. Wash the cucumbers, cut off the ends on both sides and cut. This can be done in different ways; you can cut them lengthwise into 2 - 4 parts, depending on the size. Or you can cut them into small circles or cubes. It also depends on their size.

The smaller you cut them, the faster the pickling time will be.

The peculiarity of this method is that the cucumbers must be cut. But how you do it doesn’t make much difference. The main thing is that the cucumber pieces are not too large or too small.

2. Chop the garlic as finely as possible, this is important. We need garlic juice that will quickly penetrate the cucumber pulp. Therefore, to do this, you either need to chop the garlic very finely, or use a garlic press.

3. We also need to chop the dill smaller. For this recipe for pickling lightly salted cucumbers, you only need the tender parts of the dill; the rough stems are separated and removed. If in other methods of pickling cucumbers you can use any of its parts, then only openwork branches are suitable here.

And lovers can also add a little parsley for taste and aroma.

4. Tear half a horseradish leaf into small fragments with your hands so that they can be easily removed later.

Sometimes there is no horseradish, so nothing bad will happen if we don’t add it. When we pickle cucumbers this way at work, no one even remembers it.

5. Salt the cucumbers as for a salad, so that they can be eaten. They should be moderately salty. To determine whether there is enough salt, the chopped cucumber cubes must be mixed and definitely tasted.

If the taste suits you, then just take another pinch of salt and pour it into our preparation. We are preparing lightly salted cucumbers, not salad, so we need a little more salt than for salad.

6. Now that everything is cut and prepared, you can put all the components in a plastic bag. Or rather, in two packages, one needs to be inserted into the other. Then you will understand why such manipulation is needed.

7. Yes, we almost forgot. Add a little more pepper. For this I really like to crush two to three black peppercorns and add them. The aroma in this case will be simply stunning.

But if you don’t want to mess around, just add a pinch of regular ground pepper.

8. Now the fun begins. Twist the bag and shake it very vigorously with up and down movements so that all the ingredients are mixed, and juice should appear.

9. Let it lie in this state for 10 minutes, and then shake again. Then fill the bag with air, you can even inflate it there and tie it tightly. Place in the refrigerator.

In an hour, our lightly salted cucumbers are ready. Feel free to serve them on the table and treat everyone present.

If there is no refrigerator, then at room temperature you can keep the snack for not an hour, but for 30 - 40 minutes, periodically shaking the bag again.

These lightly salted cucumbers are best eaten right away. When they sit for a long time, they lose their taste. The garlic smell and aftertaste begins to predominate. And the cucumbers themselves lose their shape because the juice flows out very intensively. And their taste becomes watery. Therefore, salt the cucumbers in the bag once, maximum twice. Let's move on to the next recipe for how to make lightly salted cucumbers at home in 1 night.

Lightly salted cucumbers in hot brine, overnight recipe

It will take exactly one night to pickle our cucumbers using this method at home. That is, if you pickle them in the evening, then in the morning you can eat them with all your might, especially if you use small specimens.

We will need:

• cucumbers - for a 3 liter jar (as much as will fit)
• dill - 8 umbrellas (or 1 large bush)
• currant leaf - 8 pcs
• cherry leaf - 8 pcs
• horseradish - 1 leaf (small)
• garlic - 2 cloves
• black pepper - 10 pcs
• allspice - 3 pcs
• red capsicum - to taste and level of spiciness
• clove buds - 6 pcs.

For the brine:

• water - 1.5 liters
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons

Preparation:

I will make lightly salted cucumbers in a three-liter jar, but you can also pickle them in a saucepan. It’s just that everything can be packed very compactly and tightly in a jar, but more space will be needed in the pan. But this will not affect the quality in any way, so choose the container yourself based on your home conditions.

1. Wash the cucumbers and cut off the ends. Let me remind you that if they are small and picked, for example in the morning, and you cook them in the evening, then soak them in water for 3 hours. This is provided that you do not immediately put them in the refrigerator. The same applies to store-bought cucumbers.

Otherwise, they will not turn out crispy and dense. It's summer now, and cucumbers quickly lose moisture when exposed to heat. And moisture is very important for everything to work out as it should.

2. Wash the greens and immediately put them all on a plate so that you don’t forget anything later. Today I didn’t have currant leaves, and I decided to replace them with raspberry leaves. Of course, I won’t achieve the smell, but I will be able to maintain the hardness of lightly salted cucumbers.

Dill can be used not only in umbrellas, but also the whole bush, along with the stem.

Tear the horseradish leaf into smaller pieces.

3. Prepare spices, also all at once in one place, so as not to forget anything. I use red hot pepper. It comes in varying degrees of severity, this needs to be taken into account. My pepper is very hot, so I use just a little bit of it.

Peel the garlic and cut into thin slices.

4. To prepare lightly salted cucumbers, we will need a three-liter jar. It must be thoroughly washed with baking soda and rinsed with boiling water.

5. Now that we have everything ready, we will put everything in a jar . Place the cucumbers in the first layer very tightly to each other. If the last of them has to be squeezed in, then it must be done. The denser we place the cucumbers, the less brine we will need.

Place larger cucumbers on the bottom and smaller ones on top. The small ones will pickle faster, so we eat them faster. In the meantime, the bottom line is that the lower ones will arrive in time.

6. Then add some different herbs and some garlic.

7. Then cucumbers again, maybe two layers at once. And again greens, garlic and half of the whole pepper, along with red. In the middle is where he belongs.

8. And so, alternating layers, fill the jar to the very neck. I have medium-sized cucumbers and there were much more of them in the jar than I expected. And it wasn't even enough. I had to run to the greenhouse with a flashlight and look for them there in the dark.

9. Be sure to put the remaining peppercorns and herbs on top. Great, everything turned out very nicely. And tomorrow it will still be delicious! This is one of my favorite ways to make lightly salted cucumbers at home.

10. Boil water, as soon as it boils, add salt and sugar. Wait for them to dissolve and boil again. The brine for lightly salted cucumbers, also called brine, is ready.

11. Pour it into the jar right up to the neck. It took me about 1.4 liters. But this amount will depend on how tightly you stacked all the cucumbers.

12. Cover the jar with a saucer , if they want to jump out, then place a liter jar of water on top.

13. Leave the jar of cucumbers in the kitchen at room temperature until the morning.

14. In the morning you will see that they have changed their color. This means that our lightly salted cucumbers are already ready. And you can already take a sample.

15. After trying, put the jar in the refrigerator and store it there. At any time of the day or night, cold, crispy cucumbers are waiting for you to take them out and taste them.

Making lightly salted cucumbers in a 1 liter saucepan

This recipe is the most “fast-acting”. These cucumbers are marinated for no more than a day. We will marinate them using carbonated mineral water, which will make them even crispier.

To prepare you will need:

1. 1 kilogram of even and comparable in size cucumbers;
2. 1 liter of chilled sparkling water;
3. currant leaves - about 10 pieces;
4. garlic - 1 medium head;
5. horseradish - you can use both the leaves and the root;
6. dill - 1 fresh bunch;
7. table salt - 40-50 grams.

Dissolve salt in half the amount of water (500 grams).

The specified amount of garlic, currant leaves, horseradish and dill should be divided in half. The first part will go to the bottom of the dish, and the second will cover the cucumbers.

Chop the dill into the bottom of the saucepan. I do this with my hands; some are more accustomed to using a knife. Place currant leaves, chopped horseradish root or leaves here and cut the garlic into rings.

Place washed cucumbers in a dense layer on a fragrant pillow. If the tops are bitter, it is better to remove them. If the cucumbers are from my own plot and I am sure there is no bitterness, then I usually do not remove the “butts”.

Grind the remaining ingredients on top in the same way.

Pour the cucumbers first with the solution of salt and mineral water that we prepared earlier, and then with the remaining 500 grams of soda.

The brine should be higher than the level of the cucumbers, otherwise unsoaked specimens will not be salted.

Place a round saucer on top and a press on it. This could be a jug or jar of water.

After a couple of hours, put the saucepan in the cold and the next morning you can enjoy juicy, crispy and cold cucumbers. The spicy brine provides a very appetizing aroma.

Crunch for your health!

Lightly salted cucumbers with lime and mint

Another quick way to make lightly salted cucumbers at home. These lightly salted cucumbers with lime and mint are great to prepare while going on a picnic. They are prepared almost instantly. It only takes 30 minutes for the cucumbers to be salted and become very tasty.

We will need:

• cucumbers - 1.5 kg
• lime - 3 pcs.
• dill - 1 bunch
• mint - 4 sprigs
• salt - 2 tbsp. spoon
• sugar - 1 teaspoon
• allspice - 3 peas
• black pepper - 4 peas

Preparation:

1. Wash the cucumbers and trim the ends on both sides . Cut each of them into two to four parts depending on their size.

2. Crush the peppercorns in a mortar. You could also use ground pepper, but when the pepper is freshly ground, it has a completely different smell, much richer and more aromatic.

3. Wash and dry the limes. Then grate the zest, only the green part.

Add the zest to a mortar and grind it together with the pepper. You can feel the aroma. Our lightly salted cucumbers will smell the same, and maybe even better.

4. Squeeze the juice from the remaining limes into a separate container.

5. Cut mint and dill into smaller pieces. If the dill has very thick stems, it is better to cut them off. If they are small, and most importantly not tough, then cut them too.

6. Place the cucumbers in a bowl. Pour juice over them and sprinkle with spices. Then mix gently so that the cubes remain intact.

7. Let the cucumbers stand like this for 30 minutes. After this time they are ready and can be served.

When you're heading out into nature, it's hard to think of a better snack!

Lightly salted cucumbers in a bag

Now we will look at an unusual and very popular among housewives recipe for lightly pickled cucumbers. We will make them without brine, in a bag. It is very convenient and takes up less space in the kitchen. Be sure to try it.

1. fresh, smooth cucumbers - about 1 kilogram;
2. garlic - 1 head;
3. fine salt - 1 teaspoon;
4. dill - 1 fresh bunch;
5. a little cilantro;
6. dill umbrella - optional.

For any type of lightly salted food, you need to take medium and thin cucumbers. This way they will be more likely to be saturated with the marinade and will be ready faster. If you have large cucumbers, it is better to cut them in half or into quarters.

Wash the cucumbers and cut off the ends on both sides. If you took whole, small vegetables, then you need to pierce them with a fork in several places to ensure better access to the marinade. If the cucumbers are sliced, this is not necessary.

Chop the dill in small increments. You don’t have to chop the cilantro, but use it as a whole sprig. Place the prepared vegetables in a plastic bag. Place the stored herbs, chopped garlic cloves and salt on top.

Tie the bag so that there is not much air left inside. Place it in a second bag to prevent the juice from leaking. Shake everything gently but thoroughly so that all the ingredients for the marinade are well distributed among the cucumbers.

The dish will be ready in 2-4 hours. During this time, you need to periodically shake the bag several times. After a couple of hours, you will see that the cucumbers have released their juice, which means they are close to being ready.

This express method has won my trust. Cucumbers are indeed very tasty and rich. And the speed of readiness is a separate plus!

How to make lightly salted cucumbers in a quick way without losing color

I heard that lightly salted cucumbers can be pickled at home in such a way that they do not lose their color. I always wondered how this could be achieved.

And then one day I came across a recipe that described exactly how to do this. And you know what the secret was - vodka was added to the brine! That's it!)

Yes, and these cucumbers are salted in a barrel. Although you can pickle them in a saucepan.

I give the recipe for lightly salted cucumbers in the form in which it came to me. The proportions here are quite large, but I decided not to change them. Someone will want to salt only half a kilogram of cucumbers, someone will want to salt 3, and someone will want to add all 10. Therefore, I thought that everyone was taught at school how to work with proportions, and everyone will be able to calculate for themselves the required number of kilograms and grams .

We will need:

• cucumbers – 10 kg
• dill - 320 gr
• currant leaf - 320 g
• horseradish leaf - 170 gr
• chopped garlic - 20 g

For the brine:

• water - 7 liters
• salt - 320 gr
• vodka – 150 ml

It is very convenient to salt a kilogram of vegetable for testing. In this case, simply divide the weight of all other ingredients by 10.

Preparation:

1. Wash the cucumbers and cut off both ends. Take not very large specimens, their skin is more tender and they turn out more tasty because of this. Brine through the thin skin better nourishes the inner pulp of cucumbers.

Prepare all the greens at once so you have them on hand.

2. Place the cucumbers in a barrel, placing them in layers with herbs and garlic.

The top layer must be made of greenery.

3. Boil water for pickling lightly salted cucumbers and add salt to it. As soon as the salt dissolves, pour in vodka and immediately turn off.

4. Pour the hot brine into the keg. Press down the contents with not very heavy pressure; just a flat plate will be enough.

5. The next day, lightly salted cucumbers can be eaten.

But on the same day they will need to be removed to the basement. I think that not every house has a barrel and a cellar. Therefore, we salt our cucumbers in a saucepan and store them in the refrigerator.

Lightly salted cucumbers for 2 hours in a pan with warm marinade

A win-win option for preparing lightly salted cucumbers at home, because it will contain mustard seeds. And plus coriander and other spices makes it stand out from the crowd. I hope you will fall in love with it immediately and will often use it in your home practice.

We will need:

• cucumbers - 2 kg
• garlic - 1 head
• dill seeds or a bunch
• tarragon - sachet
• red pepper - optional if you like it spicy
• bay leaf - 2-3 pcs.
• cloves - 4-5 pcs.
• allspice black pepper - 10 pcs.
• mustard seeds - 1 tsp
• coriander beans - 0.5 tsp
• salt - 2 tbsp
• vinegar 9% - 6 tbsp
• horseradish leaf

Preparation:

1. Before describing the steps, I want to say that it is not necessary to cook in a saucepan; you can take a regular 2-liter or three-liter jar.

In any case, wash the cucumbers and cut off the ends if desired. Then sprinkle half of what is listed in the ingredients on them - mustard seeds, coriander and cloves. Be sure to add cloves of peeled garlic; it will add a bright and rich taste to our lightly salted cucumbers. Add currant or cherry leaves if desired.

2. Pour water into another pan and bring the liquid to a boil. Add bay leaf and all other spices and seasonings (dill seeds, tarragon, bay leaf, cloves, peppercorns, coriander, mustard). Add salt and vinegar, boil for 2 minutes.

And then pour this filling over the prepared cucumbers. In order for the brine to soak each cucumber well, you can make an incision, as shown in this photo.

3. Wait a couple of hours in a warm place under the lid and try it in a good mood; if you are not satisfied with the taste, leave it for some more time.

Lightly salted cucumbers in a jar: blitz technique

Everything will be ready at lightning speed, after 5 minutes , and the dish will be eaten even faster.

1. 3-5 medium cucumbers
2. a bunch of dill (other herbs are also acceptable)
3. 4 garlic cloves
4. 2 bay leaves
5. 0.5 tsp each salt and ground pepper

Pour salt, pepper, bay leaf crushed with your fingers, chopped dill and garlic into a jar (a liter one is suitable for the specified number of components).

The cucumbers are first cut in half, and then into 4-6 slices. They are placed with the spices, filling the container no more than halfway : space will be required for mixing.

The jar is closed and vigorously shaken for about 3 minutes. What's needed is a big shake-up!

As a result of such manipulations, the cucumbers will give juice and become saturated with aromatic ingredients. They just have to “rest” for a couple of minutes - and the snack is ready.

Lightly salted cucumbers in mineral water with dill and garlic, quick recipe

This option for preparing lightly salted cucumbers at home is based on mineral water. Why on her? The fact is that mineral water is slightly salted and has a specific taste, but this is not the main thing; at home, it speeds up the process of pickling cucumbers. And the bubbles do their job flawlessly.

These lightly salted cucumbers turn out to be special and taste great.

We will need:

Preparation:

1. Cut off the ends of the cucumbers. Horseradish leaves, they are placed precisely so that the crispness appears in the taste, cut into 3-4 parts. Chop the dill with a chef's knife, not very finely; you can even add sprigs if it's young.

Peel the garlic and cut each piece into halves.

2. Pour black peppercorns into a plastic bucket or any other container, a pan, basin or jar will do Then cover the bottom with half of the horseradish leaves and half of the chopped dill.

Place half the cucumbers, scatter the garlic on top and then cucumbers again. Finally, sprinkle with herbs and horseradish leaves.

3. To pickle lightly salted cucumbers, dilute the salt in a separate bowl in a jug of mineral water.

4. Then pour the prepared liquid over the cucumbers and cover with a lid or film. Place them in the refrigerator for about a day.

5. These turned out to be such handsome guys!

How to make Japanese pickled cucumbers with mustard

How about overseas recipes? Now I’ll tell you how to make lightly salted cucumbers at home according to a Japanese recipe. Lightly salted cucumbers, along with other Japanese pickles, are an integral part of the Japanese diet. They are usually served during meals, along with rice and miso soup. Lightly salted cucumbers are used as a side dish or seasoning.

In Japan, as in Russia, they love lightly salted cucumbers and prepare them in different ways. This is an easy homemade pickled cucumber recipe that you can make at home with ingredients you already have in your kitchen - salt and sugar and mustard seed.

These Japanese pickled cucumbers are cool, crisp, and have a satisfying crunch, making a great addition to any summer grilled dish.

We will need:

• 2 teaspoons salt
• 3 tablespoons sugar
• 1 tsp mustard seed
• 3 cucumbers

Preparation:

1.Gather all ingredients.

2. Combine salt, sugar and mustard in a resealable plastic bag and mix well.

3. Cut off the ends of the cucumbers.

4. Place the cucumbers in a bag and squeeze out the air , close the bag tightly. Mash the cucumbers well with the mixture.

5. I like to marinate these lightly salted cucumbers for several hours. If you like a more tart flavor, store them in the refrigerator for up to 1-2 days. When ready, slice the cucumbers and serve.

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. 1 kg washed cucumbers
2. several garlic cloves
3. medium bunch of dill greens
4. black pepper
5. 1 tbsp. salt
6. basil, horseradish leaf.

Cucumbers are prepared : small ones are left whole (only the ends 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 .

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

1. 1 kg prepared cucumbers
2. 2 tbsp. mustard powder
3. 1 tbsp. salt
4. 3 garlic cloves
5. 1 bunch of dill, the spicy bouquet can be supplemented with parsley
6. 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.

1. 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.
2. 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.
3. To add flavor and speed up cooking, add a little sugar . Spicy lovers can replace peppercorns with hot peppers.
4. 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.
5. zucchini and tomatoes to the bag of cucumbers . You will get a delicious assortment of vegetables.
6. 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.

How to make Japanese pickled cucumbers with sesame seeds

We will need:

• 500 g cucumbers, thinly sliced
• 1 teaspoon salt
• 2/3 cup rice vinegar
• 1/4 cup sugar
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons sesame seeds

Preparation:

1.Place the cucumbers in a bowl; add salt and mix well.

2. Let the cucumbers sit for 10 minutes so that they release their juice, then drain the excess juice from the cucumbers, while squeezing them a little.

3. Mix rice vinegar, sugar, soy sauce and sesame oil in a bowl , the sugar should dissolve; Pour marinade over cucumbers. Lightly salted cucumbers will be ready in 30-60 minutes at room temperature. Garnish with sesame seeds.

Recipe for crispy lightly salted cucumbers

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Photo of quick-cooking lightly salted cucumbers

Probably the easiest way to pickle cucumbers is in a container like a bag. The recipe is quite easy, the process is quick, and the taste is unique!

Ingredients:

• Cucumbers – 500 g;
• Garlic – 5-6 cloves;
• Dill – 1 medium bunch;
• Coarse salt – 30 g.

Preparation

1. The cucumbers are washed, the ends are cut off and dried on the table so that the water drains. Then they are pierced with a fork over the entire surface.
2. The garlic is peeled and squeezed in a press, and the dill is simply finely chopped.
3. Cucumbers, dill, garlic and salt are placed in a plastic bag.
4. The bag is tied and shaken well, and then placed in a bowl, just in case.
5. The pickles are left on the table at normal room temperature for 3 hours - this is the minimum time they need to become suitable for consumption.

These crispy, lightly salted, quick-cooking cucumbers are obtained at minimal cost. And if possible, you can add some other favorite seasonings to them to make them even more aromatic.

Lightly salted cucumbers with olive oil - a quick way

Another way to pickle lightly salted cucumbers at home in a bag. These cucumbers will not crunch much: vinegar and oil make them a little soft. But the cucumbers will taste spicy with a pleasant sourness.

We will need:

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

Preparation:

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

2. Peel and grate the garlic. Cut a couple of cloves with a knife so that large pieces appear from time to time. Sprinkle the cucumbers with garlic and chopped dill (or other herbs of your choice).

3. Tie and shake the bag until the contents are thoroughly 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.

Preparing lightly salted cucumbers according to the classic recipe

Well-cooked, lightly salted cucumbers are indispensable for fried potatoes and meat, especially when cooked over an open fire. To make them crispy and strong, you can use ancient folk recipes, because our predecessors knew well how to achieve a wonderful taste, beautiful appearance and the required hardness of pickled vegetables.

Let's use grandma's methods and try to cook according to the instructions exactly.

For 2 kg of cucumbers you need to take:

• Four dill inflorescences.
• The same number of laurel and currant leaves.
• 5-6 medium garlic cloves.
• Half a teaspoon of black pepper (powder).
• Parsley - a medium bunch of 4-6 branches.
• Coarse rock salt - 2 tablespoons.

In addition, you will need dried cilantro grains - this is a universal spice with a deep tart aroma; it will make the pickling even more aromatic and appetizing.

Preparation includes the following steps:

1. Soaking cucumbers if they are not freshly harvested. To do this you need cold water, a large bowl or basin, and two hours of time.

2. You can cut off the navels only after the fruits have been soaked and slightly dried.
3. Well-washed greens and leaves should not be cut; they are torn by hand so that they do not give up their essential oils ahead of time.

4. Peel the garlic and cut each clove into thin slices.

5. After sterilizing and drying the jars, these ingredients are placed first on the bottom, and only then the container is filled with cucumbers, covering the top with small branches of dill and parsley.

6. The brine is also prepared from several ingredients - coriander, bay leaf, salt and ground pepper are poured into boiling water.

7. Boil it for at least 15 minutes and immediately pour in the cucumbers. There is no need to roll up the jars; you can close them with glass or plastic lids.

The workpiece, left in a warm place, can be eaten after a couple of days, after keeping it in the refrigerator.

Lightly salted cucumbers with rye bread

A classic pickling recipe usually takes 2-3 days, sometimes the housewife and her household don’t have the time or energy to wait that long. Therefore, a recipe for quick lightly salted cucumbers at home is chosen, for example, the following.

We will need:

• Fresh cucumbers – 800 gr. -1 kg.
• Filtered water – 1 l.
• Salt – 2 tbsp. l.
• Sugar – 1 tbsp. l.
• Rye bread – 2 slices.
• Aromatic herbs – dill, coriander.
• Bay leaf – 1-2 pcs.
• Peppercorns – 4-5 pcs.

Preparation:

1. At the first stage, you need to prepare the cucumbers. Take the fruits fresh, whole, without cracks or dents. In order for the pickling process to proceed actively, you need to cut off the tails.

2. Place greens at the bottom of any glass or enamel container (only half of the dill), wash them first, cut them or place them in whole sprigs. Add spices (bay leaf and pepper) here.

3. Then, pressing the cucumbers tightly together, place them. Place the remaining dill and rye bread on top. It needs to be wrapped in gauze.

4. Prepare the brine, that is, simply boil water with sugar and salt, wait until they are completely dissolved.

5. Carefully pour hot brine over the cucumbers; the water should completely cover the vegetables. You need to place a pressure on top - the best way is to cover the cucumbers with a lid or a wooden circle, and place a three-liter jar filled with water on top.

6. Leave in a warm place. After a day, remove the rye bread from the brine and place the container in the refrigerator or just a cold place. And delicious lightly salted cucumbers can already be served!

Crispy lightly salted cucumbers with garlic and instant herbs

To be honest, you can probably guess it yourself, or perhaps you’ve already tried cooking this way at some point. The standard set of products for this masterpiece is quite simple; it contains any greenfinch, garlic and, of course, young cucumbers. Of course, you can’t do without salt and a little sugar (although it’s not always included).

To add flavor notes, you can also use leaves of cherry, horseradish, currant, tarragon, etc.

All these flavoring additives only contribute to the fact that the taste will be saturated with different shades and become even more intense. And what kind of brine will it be, that you can just try to drink, wow, what a delight it will be.

Our ancestors always made this preparation in a jar or pan, but now it has become a new thing to do it in a bag or bag. Agree, it turns out quite quickly, and also without unnecessary hassle and washing up, but the first recipe will be classic and we will consider all the steps of preparation in a jar (you can take anything, a cup or a bowl).

We will need:

per jar or container 3 liters:

• Fresh cucumbers - about 2 kg, depending on the size
• Unboiled drinking water – 1.5 l
• Salt - 3 tbsp, based on 2 tbsp for each liter
• Garlic - head
• Dill umbrella - 1 pc.
• Horseradish leaf, currant (5 pcs.), cherry (5 pcs.)
• Bay leaf - 3 pcs.
• Hot chili pepper - 0.5 pcs.
• Tarragon or lovage - optional

Stages:

1. Sort through the vegetables, examine them for flaws and discard those that are not suitable for eating. It will be better if you take them freshly picked from the garden. If you have had them for a long time, then dip them in water and bathe them. Let them sit and rehydrate.

Take fruits that are not too large, they are a pleasure to eat and they look prettier. It is advisable to take the same size so that they are salted equally in a short period of time.

I think that everyone understands that the pickling variety of gherkins are perfect here; don’t take the food variety, otherwise they will delight you with their softness.

So, soak the cucumbers in water and let them sit for a couple of hours. Next, take them out and cut off the tails on each side. All the bitterness accumulates in them, and if these are not homemade vegetables, also all sorts of nitrates.

2. Then pour boiling water over all the greens on the list to kill all the microbes. Peel the head of garlic and cut each clove in half. Place all ingredients in the bottom of the bowl.

3. Next, start adding cucumbers tightly to each other in a vertical and horizontal position, if it’s a jar. And if it’s a basin, then scatter them in a chaotic manner.

4. Next, pour water into the pan and add salt to it, stir until the grains are completely dissolved. And pour this marinade over the workpiece.

Remember and act. Take 2 tablespoons of salt per liter of water - these are the exact proportions that must be observed.

5. Let food sit covered for 12-24 hours in a warm place. During this time, the fermentation process will begin, and the more time passes, the more tempting it will be to try.

Then store it in the refrigerator, but I don’t think you’ll have them there for very long, because you’ll definitely like these crunchies and eat them the same day. Bon appetit!

Lightly salted cucumbers with sugar and salt - dry method

Crispy lightly salted cucumbers in just half an hour! I learned the recipe from a friend and decided to try it, all my family and friends liked the cucumbers, so now I do it that way.

We will need:

• Cucumbers 1.5 kg
• Dill 2 gr
• Allspice 5 g
• Mint 8 gr
• Oak leaves 5 g
• Tarragon, tarragon 2 g
• Lemons 2 pcs.
• Salt 3 tbsp. l.
• Sugar 1 tsp.

Preparation:

1. Lightly crush black peppercorns with sugar and salt in a mortar.

2. Remove the zest from the lemon, grate it with a fine grater and add it to the mixture.

3. Squeeze juice from peeled lemon.

4. Finely chop dill, mint, oak leaves, and tarragon.

5. I trim the ends of the cucumbers and put them in a tall bowl ; large cucumbers can be cut.

6. Dip the tips of the cucumbers in the mixture, then put the whole mixture on the cucumbers, pour in the lemon juice, mix everything, put in the refrigerator for 30 minutes.

7. That's it, lightly salted cucumbers are ready.