How to cook pickled cucumbers quickly. How to make salted cucumbers at home? How to quickly and correctly make salted cucumbers: in a bag, in a saucepan, in a jar? Crispy lightly salted cucumbers. Step by step recipe

Crispy veggies, fresh yet salty - just an amazing appetizer. Such homemade must appear in the summer in almost every home. They are combined with almost any dish, they can be seen even on the festive table. Greenhouse cucumbers, which can be bought at any store in winter, also turn out to be quite tasty when pickled, but they are still difficult to compare with fresh ones, plucked directly from the garden and cooked right there.

How to pickle in the classic way

You will need vegetables, herbs, garlic, water and salt. The first condition for success - correctly selected for They should be approximately the same in size, pimples and dark green. It is best to collect them in the morning, before the sun has had time to dry the beds. Thoroughly wash or even soak vegetables in cold water for a couple of hours. In order to cook lightly salted cucumbers at home, you should take glass or enamel should not be damaged, otherwise the vegetables may oxidize. The main thing - do not salt in aluminum bowls, as oxides easily get from the dishes into the food. So, put chopped garlic, allspice, fresh herbs on the bottom of the selected container. If desired, you can add cherry, oak or horseradish leaves to make the cucumbers especially crispy and fragrant.

It's time to move on to preparing the vegetables. Carefully cut off their tips - so the dish will cook faster. If you have the time and patience, you can also pierce each with a needle. Place tightly in a container without pinching, and prepare the brine. Boil it (2 tablespoons of salt per liter of water). Pour this mixture over the cucumbers once it has cooled slightly. That's all, now you know how to pickle lightly salted cucumbers. It remains to wait a day - and you can enjoy the result. Crispy and savory appetizer is ready.

How to pickle salted cucumbers quickly

If you do not want to wait a day, there is a way out. Take cucumbers with a thin skin, small ones, greenhouse ones are also suitable. Grab a plastic container or a glass jar with a lid for this amazingly flavorful and delicious snack. Place chopped fresh herbs, a few chopped garlic cloves, and peppercorns on the bottom of the dish. Cut the cucumbers lengthwise or into quarters (depending on their size) and transfer to a bowl. Salt generously and close the lid. Shake vigorously so that the contents of the jar or container release the juice and evenly soak in the salt. After five minutes, a brine is formed from the juice of greens, vegetables and salt. Leave the dish at room temperature for an hour or just shake for about 20 minutes. It remains only then to rinse the cucumbers to get rid of excess salt. The dish is ready, you can serve it on the table.

Now you know how to pickle lightly salted cucumbers as quickly as possible, and you can surprise even unexpected guests with this dish. Of course, the classic recipe has been tested by generations and deserves respect, but the express method also brings good results and does not disappoint with taste.

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In the season of fresh vegetables, we in a hungry impulse pounce on dishes of cucumbers, tomatoes, zucchini, cabbage and peppers. But, having quenched the thirst for freshness, for some reason I really want salty, spicy or spicy.

Salted cucumbers are especially desirable in the summer. So crispy, firm and juicy. There are many recipes for lightly salted cucumbers, but each housewife makes them special in her own way. I offer you a special selection of recipes for lightly salted cucumbers. Read on.

Lightly salted cucumbers /Recipes for lightly salted cucumbers

For salting lightly salted cucumbers, you will need: the cucumbers themselves, herbs, salt, garlic, water and dishes.

1. Cucumbers for salted salting, choose not too large and not small. Gherkins for lightly salted salting are not suitable. The best cucumbers are medium-sized fruits, slightly longer than your index finger. Any greens or herbs will do, fresh or dried.

2. Use ordinary table salt, coarse grinding.

3. Do not take salt with additives from iodine or other components for pickling salted cucumbers.

4. Dishes or containers for cucumbers need special. Excellent cucumbers come out when salted in a glass jar or in an enameled pot-bucket. Do not salt cucumbers in aluminum utensils, pans or buckets made of galvanized iron or steel.

5. Before salting, wash the cucumbers thoroughly and soak in clean cold water for 2 hours.

And now the recipes themselves:

Recipes for pickling lightly salted cucumbers

Salted cucumbers "Quick"

Ingredients:

• 2 kg cucumbers
• 75 gr. salt
• One handful each of cherry, currant, plum and dill leaves
• 1 head of garlic
• 1.5 liters of water

Cooking method:

1. Soak cucumbers, remove tips. Pour the chopped garlic and half the greens into the prepared clean jar.
2. Lay a layer of cucumbers vertically, then the remaining greens and a second layer of cucumbers.
3. Boil water, dissolve salt in it and pour cucumbers. Close the jar with a tight plastic lid. Leave at room temperature for 12 hours. Store ready-made cucumbers in the same brine in the refrigerator.

Salted pickled cucumbers

Ingredients:

• 2 kg cucumbers
• 1.5 liters of water
• ½ loaf of white bread
• 75 gr. salt

Cooking method:

1. Place cubes of white bread on the bottom of a clean jar, lay cucumbers vertically on top.
2. Dissolve the salt in boiling water and pour over the cucumbers.
3. Close with a tight lid and leave at room temperature for 3 days.
4. Cucumbers according to this recipe come out very crispy. Try it!

Salted cucumbers in Hungarian style

Ingredients:

• 2 kg cucumbers
• dill umbrellas
• hell, maybe a root
• 1 slice black bread
• 5 drops of vinegar
• 1 st. l. salt
• 1 liter of water

Cooking method:

1. Put dill umbrellas in a clean jar, then longitudinal halves of cucumbers and grated horseradish. Drop vinegar on a piece of bread and lay the bread on the cucumbers.
2. Dissolve salt in water and pour cucumbers with this brine.
3. Cover the jar with a saucer and leave in a warm place for 3 days. At first, the brine will be cloudy, and on the third day it will begin to lighten. As soon as the brine brightens, put the jar in the refrigerator.
4. You can try cucumbers.

Salted cucumbers in mineral water

Ingredients:

• 1 kg cucumbers
• dill umbrellas
• head of garlic
• 3 tbsp salt,
• 1 l. carbonated mineral water

Cooking method:

1. Soak the cucumbers, cut off the tips and put in a bowl for pickling.
2. Put dill umbrellas and garlic cloves on top.
3. Dissolve salt in mineral water, pour cucumbers.
4. Close the bowl with a lid and refrigerate for a day. Ready cucumbers are quite salty. Optionally, you can add 1 tsp to the brine. Sahara.

Pickled cucumbers in a bag

Ingredients:

• 1 kg small cucumbers
• 1 st. l. salt
• 4 tooth garlic
• dill greens

Cooking method:

1. Finely chop the dill and garlic. Wash cucumbers, soak, cut off the ends.
2. Put salt, herbs with garlic and cucumbers in a plastic bag.
3. Tie the bag tightly and put it in another bag. Shake the cucumber bag well and put it in the refrigerator for 6-8 hours, shaking it periodically.
4. Very fast and convenient way. I recommend!

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They are sold in stores all year round, but only in summer they are worthy of becoming lightly salted. Cooking them is elementary - it can even be done ... in a plastic bag. And to make the snack “new” every time, apples, lime and celery will come in handy.

There are many ways and recipes for express pickling of cucumbers. However, most housewives cook according to the same “proven” recipe from summer to summer. But in vain - the taste palette of snacks is bright and varied, so limiting yourself to one recipe is akin to a crime. In order to become a law-abiding cook, you need very little - just take note of a couple of ideas.

By the way, in addition to the “classic” serving of salted cucumbers - as a snack, they can be safely added to salads - instead of salted and pickled, as well as okroshka and sauces.

• There are three main ways to cook lightly salted cucumbers: in brine (hot or cold), in their own juice, and the “dry” method. Despite the serious differences in cooking, little tricks unite all the recipes:
• The best cucumbers for quick pickling are small (but not gherkins), strong and thin-skinned, bright green and in "pimples". "Pumps", by the way, indicate that you have a pickling variety of cucumbers on hand, and not salad (smooth).
• It is better to take cucumbers of the same size, so that in the end there is enough salt for everyone equally.
• To make the cucumbers especially crispy and dense, they need to be kept in cold water for 2-3 hours.
• Be sure to cut off the tips of the cucumbers: firstly, it is in them that nitrates can accumulate, and secondly, they will cook faster and better.
• When sending cucumbers to a salting container, it is better to place them vertically - they will be salted more evenly.
• Cucumbers should not be tightly packed into a jar or other utensils: as a result of too close proximity, they will lose their crispy properties.
• A jar or pan with lightly salted cucumbers does not need to be tightly closed, you can simply cover it with a napkin, since the brine needs air to ferment.
• In addition to the traditional bouquet of dill, parsley, horseradish, cherry leaves and blackcurrant, you can use oak, anise green umbrellas, tarragon.
• Of the spices, cloves and hot peppers are considered "classic".
• It is better to take coarse salt, you can also use sea salt, but not iodized.
• So that ready-made salted cucumbers do not turn into "multi-salted" ones, it is better to store them in the refrigerator.

Method one. Salted cucumbers in brine

If you pour cucumbers with cold brine, then they will be ready in 2-3 days. Hot (but not boiling!) brine gives a faster effect - you can try after 8-10 hours. The brine does not have to be prepared in advance, you can do it easier - put salt on top (at the rate of 2-3 tablespoons per 3-liter jar) and sugar in prepared jars filled with cucumbers, and then carefully pour boiled water over it. Then close the jar with a lid and shake it several times so that the salt dissolves evenly.

In addition to herbs and spices, you can add apples to the company with cucumbers. This traditional fruit for pickles will give cucumbers a specific sourness.

Recipe. Salted cucumbers with apples

Ingredients: 1 kg of cucumbers, 2 green apples, 10 black peppercorns, small bunches of parsley and dill, 2-3 cherry leaves, 8-10 black currant leaves, 1 small head of garlic, salt.

Cooking. Wash cucumbers, apples and herbs. Cut off the ends of the cucumbers. Cut the apples into 4 pieces without removing the core. Break the garlic into cloves and peel. Put cucumbers and apples in a jar or pan, interspersing them with herbs and garlic cloves. Add black pepper. Boil water, add salt (at the rate of 2 tablespoons per 1 liter of water) and mix thoroughly. Pour hot brine over cucumbers. After 8-12 hours you can try.

Method two. Pickled cucumbers in a bag

This method is especially useful in a country house or a picnic - no need to boil water for brine! Washed and towel-dried cucumbers should simply be put in a container (any, even a clean plastic bag will do) and sprinkled with salt and spices. The main thing is to pre-pierce the cucumbers with a fork or skewer, or even slightly cut them with a knife.

Recipe. Salted cucumbers with lime juice

Ingredients: 1.5 kg of cucumbers, a bunch of dill with umbrellas, 6-7 black peppercorns, 4-5 allspice peas, 4-5 sprigs of mint, 4 limes, 1 teaspoon of sugar, 3.5 tablespoons of salt.

Cooking. Lightly crush the peppercorns with sugar and a portion of salt in a mortar - 2.5 tablespoons. Remove the zest from the washed and dried limes with a fine grater, add to the salt and pepper mixture. Squeeze juice from stripped citrus fruits. Finely chop the dill stalks and mint (leaves with stems). For cucumbers, cut off the tips on both sides, then cut each cucumber into 2-4 parts, depending on the size. Place them in a deep bowl. Sprinkle the cucumbers with the mortar mixture, pour over the lime juice and mix. Then sprinkle with the remaining salt and chopped herbs, mix. After 30 minutes, the cucumbers are ready. Before serving, shake off salt and most of the greens from cucumbers.

In a “dry” way, you can pickle cucumbers without cutting them. In this case, they will cook a little longer and, of course, in the refrigerator.

Recipe. Salted cucumbers with young zucchini

Ingredients: 1 kg of cucumbers, 1 kg of young zucchini, 3 tablespoons of salt, 1 teaspoon of sugar, 3 cherry leaves, 5-7 blackcurrant leaves, 2 horseradish leaves, a bunch of dill with umbrellas, 3-5 garlic cloves.

Cooking. Wash cucumbers, dry, cut off the tips. Clean the zucchini, cut into slices. Grind dill and garlic, cherry, currant and horseradish leaves. Place all ingredients in a suitable container, close and shake well. Leave for 1 hour warm, and then rearrange in the refrigerator for 2-3 hours.

Method three. Salted cucumbers in their own juice

The essence of this method lies in the fact that instead of brine, cucumbers are poured with their own juice, which can even be prepared from cucumbers, which are not destined to become lightly salted - large and ugly. To obtain cucumber juice, peeled cucumbers can be rubbed through a sieve, chopped in a blender, or even passed through a juicer.

Recipe. Salted cucumbers with hot peppers

Ingredients: 10 small cucumbers for pickling, a few large cucumbers for "juice", 3 garlic cloves, 1 chili pepper, three horseradish leaves, three dill umbrellas, 3 tablespoons of salt.

Cooking. Peel large cucumbers and pass through a meat grinder. A three-liter jar will require approximately 1.5 liters of cucumber puree. Cover the bottom of the jar with a sheet of horseradish, put an umbrella of dill and a clove of garlic cut in half. Put one tablespoon of salt on the greens. Fill 1/3 of the jar with cucumber mass, lower part of the cucumbers for pickling, distributing them vertically. Put a horseradish leaf, dill, garlic and hot pepper on top. And again - a spoonful of salt. Add more cucumber mass and lay out a row of cucumbers. Add a spoonful of salt. Close the jar with a lid. After 2 days, lightly salted cucumbers can be tasted.

Advice. You can simplify the "layout" if you immediately add salt to the cucumber puree and mix it thoroughly. With cucumbers, you can pickle a couple of stalks of celery - salted celery is also very tasty.

You can talk forever about the taste and benefits of lightly salted cucumbers. This is not the first time we have mentioned here the topic of preparing this divine appetizer in the summer heat. Let me remind you that quite recently, we actively discussed topics and ageless methods. Today we will consider new options for cooking lightly salted cucumbers.

There are a lot of recipes for this favorite appetizer. Some remain unchanged and are passed down from generation to generation as a family heirloom. In addition, modern hostesses constantly come up with something new, sometimes successfully combining seemingly incompatible ingredients.

Perhaps the main secret of the perfect snack is the right union of salt and sugar in relation to cucumbers. Choose all additional spices for the marinade by eye, based on taste preferences. Often, garlic, parsley, coriander and dill are added to it. Horseradish is also a frequent guest in a jar of cucumbers. It gives them a spicy bitterness and crunch.

In addition, an important factor in successful salting is the right choice of cucumbers. For this, it is better to choose "salting" varieties. They have a thin skin and firm flesh. The size is better to choose medium or small. If you have to cook large cucumbers, then they must first be divided into several parts.

Remember that the speed of cooking this delicacy directly depends on the size of the vegetables. If you got acquainted with a recipe that promises to be ready in an hour, then be sure to cut the cucumbers for this. Otherwise, after an hour, only the crust will be salted in large specimens.

The method of pickling vegetables in a bag is relatively new. Some housewives have been actively using it for several years, while others have not even heard of it. I met him a couple of years ago and have never regretted it. Cucumbers pickled in this way are richer and more crispy.

In addition, this cooking option will save you from problems with brine. This saves both time and storage space. Such cucumbers are prepared quickly, but they turn out just awesome. Try it yourself!

For this we need:

1. one and a half kilograms of even and elastic cucumbers;
2. 2 tablespoons coarse salt;
3. 1 teaspoon of granulated sugar;
4. 5 medium cloves of garlic;
5. a bunch of dill;
6. a sprig of cilantro;
7. horseradish leaf;
8. 5 sweet peppercorns.

Cucumbers must first be prepared. First, they need to be washed and the buttocks removed. Then, for dry cooking, it is important to dry them on a towel.

If you are dealing with large vegetables, then they need to be cut into several parts, depending on the size. Also, if you plan to start tasting soon, no more than in 3 hours, then the size should be minimal. For example, you can cut them into slices or quarters.

Place the pre-cooked cucumbers in a plastic bag.

Now you need to prepare fragrant spices. To do this, you need to chop the dill with your hands or a knife, do the same with cilantro and horseradish.

Crush the garlic in a mortar. The state of the gruel is not needed. It is necessary to ensure that the garlic is simply chopped a little. This will allow him to fully play in the bouquet of aromas.

Add salt, pepper, sugar and all seasonings to the cucumbers. Tie the package tightly. Stir the ingredients inside it thoroughly by shaking the package.

In order not to get into an awkward situation and prevent leakage, place it in another bag.

Leave it on the table for an hour. Then, at the same time, put it in the refrigerator. If you have salted large cucumbers, then, accordingly, it will take more time - on average, up to 8 hours.

Cucumbers from a bag scatter like seeds in a big company. They do not stay on my table for more than 1 day, no matter how much I have cooked them.

A quick and tasty recipe for lightly salted cucumbers

Now we will consider another recipe for lightly salted cucumbers. We will cook in the classical way, using the minimum composition of ingredients. They are easy to prepare and take no more than 15 minutes.

This recipe is one of the simplest, and the appetizer is divine. Optionally, you can add your favorite herbs and spices. They will never be superfluous, especially if the soul asks for a rich bouquet of aromas.

Ingredients:

1. 1 kilogram of fresh cucumbers;
2. 3 teaspoons of coarse table salt;
3. 1 liter of filtered water;
4. 1 bunch of dill;
5. 4 cloves of garlic.

Prepare cucumbers in the traditional way - wash them and remove the tip.

If you are dealing with sluggish vegetables that have lain at home for several days, then they need to be soaked in ice water for 8-12 hours. Young, freshly picked fruits can not be subjected to such a procedure.

Divide all ingredients except cucumbers and salt into two parts. Tear the first part of the dill with your hands into several pieces and lay it on the bottom of a three-liter jar.

Cut 2 cloves of garlic into 4 pieces and also send to the jar.

In our case, the cucumbers are large, so we will cut them into pieces. If you are working with small fruits, you can leave them whole. Now the cucumbers need to be tightly laid out in a jar, without much crushing at the same time. If you forcefully push the fruits, they can crack and turn out not very tasty.

Top the cucumbers with the remaining dill and garlic, chopped in the same way as for the first layer.

We pass to the important stage of salting - we prepare the brine. Pour salt into a decanter with water and mix thoroughly until the crystals are completely dissolved.

Pour cucumbers with the resulting solution. Its level should completely cover the vegetables. If you don’t have enough, you can add plain, unsalted water.

Cover with a regular lid, no need to roll up. Leave the jar on the table overnight.

In the morning, remove the cucumbers in the cold, until the evening. Then you can safely proceed to the meal.

Thus, in a day you can enjoy crispy and very fragrant cucumbers.

Recipe for cooking with garlic and dill in brine

I consider this recipe one of the fastest and most versatile. Therefore, once a week, this snack consistently appears on the table. We eat it just like that, and in addition to the side dish. Especially, cucumbers are delicious with mashed potatoes.

Ingredients:

1. 1 kilogram of cucumbers;
2. coarse sea salt - 3 tablespoons without a slide;
3. 1 liter of carbonated mineral water;
4. dill - 1 bunch;
5. 5 medium cloves of garlic.

Wash the cucumbers and cut off the ends.

Put salt from a jug of mineral water. This is where sparkling water is important. Because the presence of bubbles directly affects the crunch of cucumbers. This is my secret ingredient that I share with you.

Salt, in turn, also requires proper selection. It must be large. Finely ground iodized salt can adversely affect the elasticity of the vegetable.

Stir the solution and leave alone while other ingredients are prepared.

Crush the garlic with a knife, unpeeled. Coarsely chop the dill together with the stems and lay half on the bottom of the dish. In this case, we took an enameled saucepan.

Add half of the crushed garlic to it.

Cucumbers will lay down in a dense layer on a fragrant pillow. They need to be slightly crushed, without injuring the fruits.

Top them with the rest of the dill and garlic. Stir the water in the jug again and pour over the cucumbers. If there is not enough liquid, just add more.

Cover this whole beautiful green composition in carbonated brine with a lid and put it in the refrigerator for a day. Within 24 hours you will get a unique opportunity to enjoy the harmonious taste of cucumbers.

I love this delicacy for the versatility of eating. They can be successfully harmonized with other dishes and simply palmed off to children as a replacement for their favorite chips.

Cooking salted cucumbers in 15 minutes in a bag

You will not believe it, but less than half an hour can pass from the moment the cucumbers are lightly salted until they are eaten. I will say more, you can get a ready-made yummy in 5 (!!!) minutes! I discovered this recipe relatively recently, which I regret a lot. After all, if I had known about it earlier, my family and I would not have to wait for hours or even days for our favorite treat.

But, as they say, better late than never. Today I want to share this extra-way with you. I am sure that you will regret the lost time and be sure to take the recipe into service.

The secret to speed, in the first place, is cutting vegetables into thin strips. So, they are quickly saturated with a delicious marinade and will appear on your table in a few minutes.

Ingredients:

1. 5-6 pieces of medium cucumber;
2. a large bunch of fresh dill;
3. 4 cloves of medium-sized garlic;
4. 2 tablespoons without a hill of coarse salt.

For salting, we took a plastic deep food container with a lid.

Wash the cucumbers, remove the bitter ends and cut into several pieces. Place them in a clean and dry bowl.

Peel the garlic and crush with a garlic press into the cucumbers. Now you need to salt.

Finely chop the dill together with the legs and sprinkle the contents of the dishes with it.

Cover the dish with a lid, fasten it and shake vigorously for at least 2 minutes, first up and down, then left and right.

After 5 minutes, repeat the shaking procedure.

Here is such a lightly salted composition obtained in just 5 minutes. And she eats, sometimes, even faster.

The secret to really quick salted pickles is not in the choice of marinade, but, for the most part, in the size of the fruit. If you prefer to taste the cucumbers faster, then you need to choose either the smallest varieties, or cut the large ones into smaller ones.

If you have iron patience, then you can pickle the whole cucumbers. You will have to wait a little longer, but the whole cucumber will gratefully crunch more loudly on your teeth.

I use all the recipes provided today in turn. In addition to these, I also use many others, which are also described on our website. What recipes do you use? Which ones do you highlight more, and which ones have you excluded from your cookbook?

Share your experience in the comments and share this article on social networks so as not to lose a selection of delicious lightly salted cucumbers.

See you soon!

When summer comes, flowers bloom, the first vegetables ripen in the beds. At this moment, you involuntarily remember your favorite crispy pickles according to your grandmother's recipe. Don't know how to quickly and easily cook delicious lightly salted cucumbers? We'll help you with the recipes. The article suggests several proven methods that will allow you to pickle cucumbers in a few hours.

Polyethylene miracle

This recipe was loved by the hostesses for its speed and low cooking costs. How to make salted cucumbers in a bag?

For this you will need:

• 1 kg of cucumbers;
• 1 tablespoon of salt;
• 1 tablespoon of sugar;
• 4 cloves of garlic;
• a small bunch of dill along with an umbrella;
• plastic bag.

Wash fresh small cucumbers thoroughly, cut off the tails and put them in a bag. Sprinkle salt and sugar on top, send garlic, cut into slices, and a bunch of greens there. Seal the bag and shake the contents well to evenly distribute the ingredients. Then put it in the refrigerator.

After 4-5 hours, the cucumbers should be ready. Fans of spicy flavors before salting can add cloves and other spices to the composition.

Crispy toy soldiers

Cucumbers got their name because of the peculiar location in the bank.

Ingredients:

• 1 liter of water;
• 5–7 cucumbers;
• 1 tablespoon of salt;
• 1 teaspoon of sugar;
• 3 cloves of garlic;
• dill and other herbs to taste.

First, wash the cucumbers and cut off their tails. Then throw greens and garlic cloves on the bottom of a liter jar, and lay cucumbers vertically on top, cover them with salt, sugar and pour boiling water. Close the jar with a plastic lid and leave to ferment at room temperature.

Cucumbers will be ready to eat in a day.

traditional recipe

Thanks to this recipe, you can cook lightly salted cucumbers in cold water.

Ingredients:

• 2 liters of water;
• 1 kg of cucumbers;
• 2 sheets of horseradish;
• 5 leaves of cherry and currant;
• 3 umbrellas of dill;
• 5 cloves of garlic;
• 60 grams of salt;
• 25 grams of sugar;
• Cloves, allspice, bay leaf.

First of all, you need to prepare an aluminum or cast iron pan with thick walls. Half of the washed green leaves should be placed on the bottom of the pan, and cucumbers on top. Cover all this with the remaining herbs, sprinkle with salt and spices, and pour water.

Cucumbers should drown in fragrant brine. Cover the pot with a lid and leave at room temperature for 24 hours.

In order for the cucumbers to be better saturated with the aromas of spices, small cuts should be made on them.

Taste of summer

Sometimes it happens that there is no greenery at hand, but you really want cucumbers. The following recipe will teach you how to cook lightly salted cucumbers without greens.

Ingredients:

• 1 liter of water;
• 5 cloves of garlic;
• 30 grams of salt;
• 10 grams of sugar;
• 2 peas of black pepper;
• 2 bay leaves.

Put cucumbers in a jar, sprinkle them with spices and garlic and pour boiling water over them. In a few hours you will get fragrant and mouth-watering cucumbers.

early maturing

It happens that the guests suddenly appeared suddenly, and there was nothing to put on the table. In this case, cucumbers in a quick recipe package always come to the rescue. This method will help to cook lightly salted cucumbers in half an hour.

Ingredients:

• 0.5 kg of small fresh cucumbers;
• 15 grams of dill;
• 4 cloves of garlic;
• 40 grams of salt;
• 10 grams of sugar.

Cucumbers should be cut into four parts, finely chop the garlic and herbs. Place all ingredients in a bag with salt and shake well. While dinner is being prepared, you should periodically shake the cucumbers, and in half an hour they will be ready.

Crispy Delight

In order for salted cucumbers to turn out crispy, you need to choose the freshest, only collected specimens and not skimp on horseradish leaves.

Some housewives add oak leaves to the crunch recipe.

Ingredients:

• 1 kg of cucumbers;
• 15 horseradish leaves;
• 10 leaves of currant and cherry;
• 3 oak leaves (if possible);
• 5 dill umbrellas;
• 1 head of garlic;
• Red and black pepper in a ratio of 1:1.

Lay greens and cucumbers in successive layers at the bottom of the pan. Sprinkle spices on top and cover with the remaining leaves of horseradish, cherries and currants. Pour the contents of the pan with boiling water and leave at room temperature for fermentation. From time to time, you should try cucumbers for salting.

spicy

An unusual taste of cucumbers will give a recipe for mineral water.

Ingredients:

• 1 kg of large cucumbers;
• 2 dill umbrellas;
• 7 cloves of garlic;
• 30-40 grams of salt;
• 800 ml of mineral water.

Put dill and cucumbers on the bottom of the container, sprinkle chopped garlic on top. Dissolve mineral water with salt and pour cucumbers with this brine. Close everything well and leave for several days in a cold place.

The mineral water allows the flavors to penetrate deeper into the cucumbers, while keeping them as fresh and crunchy as possible.

Eccentric Romance

To give cucumbers a unique taste, you will need a few non-traditional ingredients and an ordinary brine.

Ingredients:

• 1 kg of small cucumbers;
• 200 grams of sweet and sour apples;
• 8 cloves of garlic;
• 40 grams of salt and sugar;
• 3 pieces of horseradish leaves, currants, cherries and dill umbrellas;
• 2 grams of allspice peas, cinnamon and bay leaf.

Wash cucumbers, cut apples into slices. Place them in a container, evenly distributing the apples between the layers of cucumbers. Lastly, add the spices.

When the cucumbers are laid, you need to start preparing the brine. Bring a liter of water to a boil over high heat and add sugar and salt to it. Pour the contents of the container with cucumbers with the finished brine, close it with a lid and put it in a cold place. In a day, the cucumbers will be ready.

If you liked our article and have something to add, please share your thoughts. It is very important for us to know your opinion!

Source: http://woman-l.ru/kak-sdelat-malosolnye-ogurcy/

This is a delicious fragrant snack, which is one of the first created from a fresh harvest. Such preservation is the basis of spicy salads and pickles. The calorie content of the product does not scare women, since it is minimal and completely covered by high benefits. All this is about salted cucumbers, easy to prepare and appetizing even after eating. How to salt them?

Theoretically, any recipe that focuses on classic pickling can be lightened by reducing the amount of preservative ingredient, and get lightly salted cucumbers.

However, in practice the situation is somewhat different: both the way of working with vegetables and the composition of the brine, up to the set of herbs and spices, are important.

The only thing that is beyond doubt is that it is easier to create such a dish than a traditional pickle.

How to cook salted cucumbers for a tasty and tender product:

1. Wash briefly, only remove plaque from the skin. If the vegetable is bought in a store, go over it well with a brush.
2. Soak. This step is required for any cooking method, even if you plan to lightly salt the product. As a result, cucumbers will crunch, will not lose their density during storage.
3. Pour the brine over the ingredients.
4. Put oppression on top. In some salting methods, this step is omitted.

The simplest recipes do not require anything except cucumbers, salt and water, but even these 3 ingredients can be completely different and give different results in the process. Try to pick them up like this:

• The classic pickling of cucumbers allows you to use the main product of any size. If you are guided by a quick recipe, you need to take the same cucumbers (preferably small ones).
• The best lightly salted cucumbers are obtained from varieties that have a thin skin and pronounced pimples.
• Do not use iodized salt. Marine is also better not to take. The most delicious cucumbers can be salted under ordinary, rock, salt with large granules. If you take a finely ground product, the vegetables will become softer every day, stop crunching.

This block will reveal to you the main ways of working with such home preservation. You will learn how to pickle lightly salted cucumbers immediately in a jar, what is the minimum aging time and whether it is possible to do without creating a brine. Recipes tested by thousands of housewives are convenient for the ability to vary additional components, therefore, by writing them in your book, you can easily customize any method for yourself.

In the package

This is the easiest, fastest, most convenient way to prepare an instant snack. Lightly salted cucumbers in a bag are otherwise called “dry”, since there is no need to make a pickle for them. The disadvantage of the recipe is the impossibility of preservation for the winter and in large volumes. The resulting dish should be eaten immediately, it can be stored in the refrigerator for only 3-5 days.

Ingredients:

• cucumbers - 7-9 pcs.;
• salt - 1 tbsp. l.;
• granulated sugar - 1 tsp;
• coriander grains;
• fragrant peas.

Cooking method:

1. Make several cuts on the surface of the cucumbers.
2. Put them in a bag, add the rest of the ingredients.
3. Mix thoroughly with your hands to make sure the spices and salt/sugar are evenly distributed over the cucumbers.
4. Tie up the bag and leave it in the kitchen. After 10-11 hours you can eat.

Packed with garlic

The general technology is similar to that described above, but a few flavoring ingredients have been added. The finished product is good to use for salads. In addition, the salting time has been reduced to 3 hours thanks to some simple steps. How to make lightly salted instant cucumbers with garlic? Study this recipe and try to repeat the algorithm.

Ingredients:

• garlic cloves - 4 pcs.;
• small cucumbers - 10-12 pcs.;
• salt - 1.5 tbsp. l.;
• horseradish root;
• broken laurel.

Cooking method:

1. Cut the washed cucumbers lengthwise - due to this, they will be salted for only a few hours.
2. Add pieces of garlic, chopped horseradish root, parsley.
3. Pour everything into a bag, salt, tie. Shake several times.

hot way

The main advantage of this method is fast work. However, the bright green tint of the skin will be lost, so housewives, who care about the aesthetic component of the dish, rarely resort to this recipe. If this does not bother you, and taste plays a more important role, learn how to pickle lightly salted cucumbers in a hot way. The set of herbs indicated below can be varied.

Ingredients:

• salt - 1 tbsp. l.;
• water - liter;
• cucumbers - 1 kg;
• a head of garlic;
• hot pepper pod;
• sprigs of garlic - 3 pcs.;
• horseradish leaves;
• tarragon stalks.

Cooking method:

1. Boil water, add salt to it. Professionals advise to make the amount of brine exactly according to the volume of cans. You'll have some extra liquid left, but it's easier than trying to calculate the remainder.
2. Rinse the greens, tear with your hands. Chop the garlic, do not mince.
3. Scald the washed and devoid of ends cucumbers with boiling water, lay on top of the greens.
4. Add chopped pepper.
5. Pour in boiling brine, put oppression on top.
6. The snack is ready when it cools down.

With cold water

The reason for the low popularity of this method of creating a fragrant snack is the time spent on its preparation. It is infused in a jar for about a couple of days, but if desired, it can be stored for several months if it is rolled up. The recipe for salted crispy cucumbers with cold water looks simple, does not require careful study of step-by-step instructions with photos.

Ingredients:

• cucumbers - 1 kg;
• salt - 1 tbsp. l.;
• water - 1 l.;
• garlic cloves - 3 pcs.;
• dill sprigs;
• currant leaves.

Cooking method:

1. Distribute the greens and cucumbers along the bottom of the jar that has undergone a short sterilization. A layer of dill and leaves must necessarily lie on top.
2. Pour salt into cold water. Let dissolve.
3. Pour the contents of the jar with this liquid. Without covering, leave lightly salted cucumbers in the room.
4. When foam begins to appear, eliminate it, and move the workpiece to the refrigerator.

Quick pickled cucumbers

With this method, a bag or bag is used in which very small cucumbers (gherkins) can be salted in a matter of minutes. If you have been wondering how to quickly make lightly salted cucumbers without negatively affecting their density and color, this option may be perfect for you. The appetizer is worthy of the main spread of any culinary magazine: in the photo and in life it looks amazing!

Ingredients:

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

Cooking method:

1. Chop the washed cucumbers into slices.
2. Mix oil, chopped garlic, mint and pepper.
3. Combine all ingredients, move to a bag / jar. Salt.
4. Shake vigorously for exactly 3 minutes.

For the winter

This method differs from the previous methods in the increased duration of the workpiece storage and in an unusual way of working with the product. You do not have to use several containers and carefully wash them afterwards. Professionals advise taking large containers - 2-3 liters. There is no need to use oppression in this recipe.

Ingredients:

• cucumbers - up to the shoulders of a 3-liter jar;
• garlic head - 1/2 pc.;
• coarse salt - 3 tablespoons;
• dried dill.

Cooking method:

1. Fill a well-washed jar with chopped garlic and hand-torn dill.
2. Arrange cucumbers on top.
3. Pour in the salt.
4. Pour boiled water up to the neck of the jar.
5. Close, twist the container, distributing the salt. After a day, the snack is ready.

In mineral water

This is a quick and convenient way to prepare a snack that will crunch fervently. Salted cucumbers on mineral water can be prepared with any drink of this type, but experienced housewives advise using Essentuki and similar soft options. A set of spices and herbs is basic, varies at will. The main advantage of this method is the speed of preparation.

Ingredients:

• mineral water - 1 l;
• small cucumbers - 0.7 kg;
• clove of garlic;
• dill;
• coarse salt - 2 tbsp. l.

Cooking method:

1. Rinse the greens, put on the bottom of the jar.
2. Spread cucumbers very tightly on top.
3. Cover with the rest of the dill and chopped garlic.
4. Dissolve salt in mineral water, pour vegetables into it.
5. Keep the night cold.

with mustard

If you're wondering how to make a simple, familiar dish that can wow guests and family alike, check out pickled mustard pickle options. On their basis, spicy salads are obtained, but a single appetizer goes well with meat, potatoes, cereal side dishes. Mustard is desirable to use dry, chopped.

Ingredients:

• cucumbers - 2.5 kg;
• a bunch of celery;
• sprigs of parsley, dill;
• dry mustard - 2 tbsp. l.;
• water - 1.7 l;
• salt - 3 tbsp. l.

Cooking method:

1. Rinse fresh herbs, dry, chop.
2. Wash a three-liter jar, fill the bottom with a part of the greens.
3. Next you need to make layers of cucumbers and the remaining herbs.
4. Close the last row of the layer with dry mustard.
5. Make a traditional pickle for cucumbers, close the contents of the jar with it. Eat in a day.

With salt and sugar

For some housewives, this way of working with canned vegetables is a real discovery. The key advantage of lightly salted cucumbers with salt and sugar is that they will crunch and look like from a glossy photo of a culinary magazine, even if you overexpose them when pickling. How to cook such an appetizer and what to serve it with? For guaranteed results, follow the instructions below exactly.

Ingredients:

• granulated sugar - 1.5 tsp;
• salt - 1 tbsp. l.;
• water - 1 l;
• cucumbers - 0.7 kg;
• garlic cloves;
• oak leaves;
• allspice.

Cooking method:

1. Place all the ingredients, interspersed among themselves, in a bucket.
2. Pour hot brine to which sugar is added.
3. Put oppression, keep the container in a cool place for 12 hours.
4. Then transfer the cucumbers to a glass container and keep in the refrigerator. It is recommended to eat with pickled tomatoes.

With vinegar

The appetizer obtained as a result of working according to this method has a delicate spicy taste, and the preservation itself proceeds faster than usual. For salted cucumbers with vinegar, you can take traditional spices and herbs, or even do without them almost completely. It is advisable to use small jars, be sure to sterilize before use.

Ingredients:

• vinegar - 2 l;
• water - 3 l;
• salt - 2.5 tbsp. l.;
• sugar - 4 tbsp. l.;
• Bay leaf;
• horseradish root;
• cherry leaves.

Cooking method:

1. Warm the vinegar in a saucepan, but do not let it boil.
2. Prick the washed cucumber on a fork, dip in vinegar, soak for a minute and a half. Transfer immediately to the bank.
3. Repeat the previous step for all cucumbers. You can lay them in portions and catch them with a slotted spoon - it will be faster.
4. Add chopped horseradish, parsley, cherry leaves.
5. Make a standard brine, boil, pour into jars.
6. Eat after cooling.

Surprisingly, if you do not add peppercorns and parsley bunches, the vegetables will crunch even during long-term storage. Follow these guidelines:

• Try to salt the fruits in glass or ceramics: they do not add extra flavor notes. If you are using a saucepan, take an enameled one.
• Make lightly salted cucumbers in spring water or let stand for a day with tap water, putting a silver / copper thing in it.

Source: http://sovets.net/7328-malosolnyie-ogurtsyi.html

How to make salted cucumbers quickly at home: a step by step recipe

Which cucumbers to choose

For light salting, it is better to choose medium-sized cucumbers, dense, with thin skin and with pimples. In the Moscow region, Nezhinsky cucumbers are considered an ideal variety for that type of cooking cucumbers. Cucumbers should not be yellow, and even more so should not be bitter (be sure to try the vegetables before you start to lightly salt them).

Of course, it is best to use fresh cucumbers for low-salting, which have just been harvested from the garden. If you don’t have your own garden, you can buy such cucumbers outside the city - in the nearest village or in the market.

It is important to understand that for lightly salted cucumbers, you need to choose cucumbers of the same size. This is necessary so that they are equally salted.

What water to choose

Water is one of the main components of any preservation; in some preparations for the winter, it is the basis. For cucumbers, the choice of water is very important. It is best to use spring water (it will take quite a bit - in order to soak the cucumbers and to prepare the brine). Thus, for example, 5 kilograms of cucumbers will require 10 liters of spring water.

If you do not have the opportunity to use spring water, then it can be replaced with bottled water or regular water that is well filtered and purified.

Ordinary water can also be used to lightly salt cucumbers, to do this, pour it into an enameled bucket or pan, on the bottom of which put a silver item (it can be a spoon, coin, ring, etc.) and a copper item.

Then cover the water with a lid and let it stand for 5-6 hours. These metals will significantly improve the quality and taste of water.

Recipe for delicious salted cucumbers

Ingredients:

• cucumbers - 5 kg;
• dill with umbrellas and seeds - 7-10 pieces;
• garlic - 1 head;
• horseradish - 30 leaves;
• black peppercorns - 4 teaspoons;
• red peppercorns - 2 teaspoons;
• currant leaves;
• salt - 6 tablespoons.

Cooking process:

1. Wash cucumbers 2-3 times and soak in water (for 2-3 hours).
2. Peeled garlic. Greens, currant leaves and horseradish coarsely cut.
3. At the bottom of the enameled bucket we put horseradish leaves, then a little chopped greens and a little peppercorns. Next, lay the cucumbers, and on top of the rest of the greens and peppers. Then again cucumbers, and horseradish leaves on them.
4. Bring the water to a boil, turn it off and add salt to it, mix and place cucumbers in this brine. Put the load on top and leave for 2-3 days in a cool place.

Quick pickled cucumbers

Ingredients:

• cucumbers - 2 kg;
• black peppercorns - 10 pieces;
• red peppercorns - 5 pieces;
• sugar - 1 teaspoon;
• coarse salt;
• dill - 1 bunch;
• lemon - 2 pieces.

Cooking process:

1. Grind pepper, sugar and salt to get a fine-grained mixture.
2. We peel the lemon from the zest, which we add to the mixture of salt and pepper. Squeeze juice from lemon.
3. Cut the dill coarsely.
4. Wash cucumbers well for several times and soak in water for 1 hour. After that, cut off the ends on each side.
5. Lightly tap each cucumber with a spoon or knife handle, so. To crack the cucumber a little. Next, cut across each vegetable into several parts.
6. Sprinkle cucumbers with a mixture of salt, pepper and lemon zest and add lemon juice, mix everything well. Add greens and let stand for half an hour. Lightly blot the cucumbers with a paper towel before serving.

If you do not have time to wait, then you can not soak the cucumbers. But the salting time will increase to 60 minutes.

Pickled cucumbers in a bag

Ingredients:

• cucumbers -1 kg;
• greens - 1 bunch;
• garlic - 3-4 cloves;
• coarse salt - 1 tbsp. spoon;
• cumin - 1 teaspoon;
• clean plastic bag or plastic container.

Cooking process:

1. Coarsely tear the greens with your hands and put them in a bag or container.
2. Cut off the tails of cucumbers (on both sides) and send them in a bag or container.
3. Finely chop the garlic.
4. Grate cumin well in a mortar or grind with a rolling pin.
5. Add salt, cumin and garlic to the cucumbers in the bag. Tie/close bag or container tightly and shake to mix all ingredients.
6. Put the package or container with cucumbers in the refrigerator for 60 minutes. After that, you can eat - the vegetables are lightly salted and crispy.

Source: http://dir101.org/kak-sdelat-malosolnye-ogurcy/

How to make salted cucumbers crunchy. Recipe for quick pickled cucumbers:

Lightly salted cucumbers are a great addition to any dish. They will decorate the festive table and delight the eye. Great for hot drinks.

And most importantly, the recipe for their preparation is very simple. We will try to answer the question of how to make salted cucumbers in as much detail as possible.

Fast Cooking

Salted cucumbers are a product that appears on the table during the period when the main harvest of cucumbers is being harvested (end of summer, beginning of autumn). For winter, pickled, pickled, canned cucumbers are more suitable. Lightly salted cucumbers are a summer product that is a great addition to potatoes and other dishes.

They can be cooked quickly, but they are eaten just as quickly. This product is prepared mainly in small quantities so that it can be eaten in one or two times. After the next portion is over, they start cooking the next one, since this is done very simply.

Even a person who is far from cooking will cope with this cooking task without any problems, since the recipe is very simple.

Before we give a description of the entire cooking process and tell you how to make lightly salted cucumbers, we will outline some recommendations and reveal secrets. The proposed tips will help the housewives and become their secret to successful cucumbers.

Revealing secrets

One of the secrets is that lightly salted cucumbers can be prepared in three different ways:

• when cooking, use hot or cold brine;
• vegetables are cooked in their own juice;
• salted cucumbers are prepared in a dry way (without brine).

To make the salting process really fast, use small bright green vegetables with “pimples”. A smooth cucumber will not work - this is a salad variety. But the "pimples" indicate that vegetables are suitable for pickling. Firm, thin-skinned ones work best.

And yet - you need to pick up cucumbers of the same size. This fact contributes to the distribution of salt evenly and salting is excellent.

What does crunch depend on?

Many people ask the question, how to make lightly salted cucumbers crispy? Everything is very simple. Before starting the salting process, it is better to leave the vegetables in cold water for 2-3 hours, then they will crunch and turn out to be dense. This is the answer to the question of how to make salted cucumbers crunchy.

The ends of the cucumbers must first be cut off. This will speed up the salting process and allow you to get rid of nitrates, since the tip of the vegetable is the place where nitrates accumulate the most.

Uniform salting is facilitated by the vertical arrangement of cucumbers in the vessel.

They should not be laid too tightly, as they will lose their favorite property - crunch.

The vessel with cucumbers is not clogged, but covered with a napkin on top, which allows the process to proceed smoothly. Fermentation requires air.

Oak, tarragon, anise umbrellas will give the product special properties and taste. But we should not forget about the traditional dill, horseradish, parsley, blackcurrant and cherry leaves.

The use of cloves, bay leaves, hot peppers is a “classic”, not a single salting can do without these ingredients.

Coarse salt is best.

Lightly salted cucumbers can become "multi-salted" if not kept refrigerated.

These, at first glance, insignificant, nuances will help in resolving the issue of how to properly make lightly salted cucumbers.

Well, the secrets are revealed, now you can move on to the main thing. How to make salted cucumbers? The recipe is presented below.

Required Products

First you need to decide what products you need. So, the most important product is cucumbers, no salting is complete without greens and dill, you also need garlic, horseradish, you need fresh currant leaves, you definitely need to prepare allspice and black pepper and, of course, salt.

Cucumbers in brine

Let's start revealing the secret of how to make lightly salted cucumbers quickly.

The traditional and fastest recipe for salting the product is as follows: it is necessary to pour the cucumbers placed in a vessel (jar, pan) with the previously prepared brine. That's all. Cold brine will allow you to enjoy lightly salted vegetables in 2-3 days, hot brine makes it possible to do this after 8-10 hours.

You can not prepare the brine in advance, but proceed as follows: pour salt (2-3 tbsp. L.), Sugar to taste into jars with vegetables and pour cold or hot water. Then close the jar with a lid and shake until the salt and sugar dissolve.

Remove the lid, cover with gauze or a napkin and leave it in this form until the salting process is completed. To all the spices and herbs in a jar, you can add apple slices. This will give the cucumbers a special taste and sourness.

Here it is, the first answer to the question of how to make salted cucumbers.

Package as a vessel for salting

Answering the question of how to make lightly salted cucumbers quickly, here is another recipe. It is perfect if there are no elementary conditions for cooking, for example, in the country or at a picnic.

The process of boiling water becomes redundant. For this recipe, use a plastic bag. Washed vegetables should be dried and put in a bag.

Beforehand, each cucumber must be pierced so that the pickling process goes faster and better. Salt and spices are added.

Cucumbers in their own juice

Here is another way that will help you figure out how to make lightly salted cucumbers at home. This recipe uses the juice of the vegetables themselves. Any cucumbers are suitable for this, both the ugliest and the largest. They are ground on a grater or crushed with a blender, juicer.

Separately, you need to prepare vegetables for pickling, and separately - for juice. You will also need garlic, horseradish, chili peppers, dill umbrellas, salt. For one three-liter jar, we observe the following proportions:

• cucumbers for pickling - about 10 pcs.;
• cucumbers for juice - 3 pcs.;
• garlic - 3 cloves;
• horseradish - 3 sheets;
• chili pepper - 1 pc.;
• dill with an umbrella - 3 pcs.;
• salt - 3 tbsp. spoons.

Vegetables intended for juice are crushed. You should get about 1.5 liters of thick puree. Horseradish leaves are placed at the bottom, 1 clove of garlic (it needs to be cut into two parts), 1 dill umbrella. From above, everything is sprinkled with salt (1 tbsp. L.).

Then cucumber puree is poured into a jar by a third of the volume and vegetables are vertically arranged, but not all. Horseradish, garlic, dill and pepper are again put. Sprinkle with salt, pour cucumber puree and lay vegetables. The last spoonful of salt is poured at the end. Close the jar tightly with a lid. Leave for 2 days.

Within two days, cucumbers are pickled, and then they can be consumed.

The process can be simplified if salt is dissolved in cucumber juice. Celery will give a special taste to cucumbers, so it can also be used when pickling.

Cucumbers with apples

How to make delicious lightly salted cucumbers? Here is another recipe that answers this question. Cucumbers with apples are also prepared very quickly and simply, but at the same time an excellent taste is obtained. For cooking you will need:

• cucumbers - 1 kg;
• apples - 2 pcs. (green);
• black pepper - 10 peas;
• dill - 2 bunches;
• parsley - 2 bunches;
• casting cherries - 2-3 pcs.;
• pouring currants - 8-10 pcs.;
• garlic - 1 head;
• salt to taste.

All vegetables and herbs must be washed. The tips of the cucumbers must be cut off, this will get rid of nitrates and enable the product to pickle better. Apples are divided into 4 parts, the core remains. Garlic is peeled and divided into cloves.

Vegetables, along with apples, are placed in a vessel (jar, saucepan), garlic, herbs, and black pepper are placed between them. Salt is poured into boiled water and mixed until dissolved. For 1 liter of water - 2 tbsp. spoons of salt. The resulting brine is poured over cucumbers. Leave for 10-12 hours.

During this time, the cucumbers should be salted. Here is another answer to the question of how to make salted cucumbers.

Cucumbers and lime juice

Sugar, salt and pepper are ground. Limes are washed, wiped and peeled with a fine grater. It is mixed with pepper and salt. Lime, the zest of which was used, is squeezed out. Mint and dill are crushed. Cucumbers are peeled from the tips and cut. Large cucumbers are divided into 4 parts, small ones into 2. Then they are placed in a deep bowl.

Pour crushed pepper with salt, sugar and lime zest into a bowl, pour over everything with juice, then mix. The remaining salt and herbs are poured onto the cucumbers and mixed again. Such a recipe will allow you to decorate the table with a finished product, even if there is very little time.

Vegetables are salted for 30 minutes. Before serving, the product is washed to remove salt and herbs.

For cooking you will need:

• cucumbers - 1.5 kg;
• dill with an umbrella - 1 bunch;
• black pepper - 6-7 peas;
• allspice - 4-5 peas;
• mint - 4-5 branches;
• lime - 4 pcs.;
• sugar - 1 teaspoon;
• salt - 3.5 tbsp. spoons.

This was the last and most extravagant recipe, which once again answered the question of how to make lightly salted cucumbers.