Calorie content: Not specified
Cooking time: 30 minutes

Ingredients:
- cucumbers - 700 gr.;
- garlic - 2 cloves;
- dill greens + umbrellas;
- bay leaves - 3 pcs.;
- horseradish leaves;
- sweet peas - 10 pcs.
Brine:
- water - 1 liter;
- coarse salt - 40-50 g.

Cooking time: 30 min.
Fermentation period: 2-3 days.

Preparation

Wash the cucumbers and soak in cold water for at least 2 hours, but still it is advisable to leave the cucumbers in water for the whole night on the eve of pickling.





Wash jars and lids thoroughly. At the bottom of the jar, put horseradish leaves, umbrellas or dill, coarsely chopped garlic, throw sweet peas and bay leaves.





Put whole cucumbers or cut on both sides tightly in the jar vertically.







Several fruits can be cut lengthwise into halves / quarters to fill the entire interior of the jar. Choose jars and cucumbers suitable friend to a friend, for example, in height.





Cover the cucumbers with dill or umbrellas on top, add bay leaves and pieces of garlic, and also toss in a few peas of allspice.





Bring the brine from water and coarse salt to a boil, then cool slightly. Pour the cucumbers in a jar with salty solution so that the fruits are completely covered with brine.







Cut cucumbers immediately change color, and the marinade will seep into all the empty corners of the jar. An appetizing cucumber aroma in the kitchen is guaranteed!





Close the neck of the can with gauze in two (but not more) folds, fix with an elastic band.





Leave jars of cucumbers with a gauze bandage in a dark and warm place for fermentation for 2 days.





After two days, you can try cucumbers from the jar. And if they become lightly salted enough for your taste, move the cucumbers to a cold place.







Now the gauze on the neck of the jar must be replaced with a lid, and the container with cucumbers must be placed in the refrigerator.





Ready-made salted cucumbers retain their taste for 3-4 days. True, then, from lightly salted they will turn into salted, but still the cucumbers will remain tasty and crispy.





Successful preparation and bon appetit!
Author: Polina Kalinina
Still very tasty

Lightly salted cucumbers with garlic and herbs fast food Is a great snack for any meal. The main thing here is to have good recipe, then you will always be ready to receive guests and treat them to crispy lightly salted cucumbers. This dish will be appropriate in any season, but most often I cook them in the summer, when I harvest cucumbers in my garden. Fresh cucumbers good for many salads, but salted ones are adored by all men. Therefore, if I gather a group of friends, then in two days, I put the cucumbers to salt in advance. They are always prepared on time and evening gatherings go off with a bang. It is very good to serve them to.





Required products:
- 1 kg of cucumbers,
- 2 tables. l. salt,
- 1.5 liters of water,
- 3 cloves of garlic,
- a couple of dill umbrellas,
- 1-2 leaves of horseradish,
- some fresh parsley,
- 5-6 cherry leaves.

Preparation

I put all the washed spices in an enamel container: parsley sprigs, dill umbrellas, horseradish leaves, cherries and peeled chives. These aromatic herbs will give your cucumbers extra flavor and crunchiness.





I dilute salt in cold water, stir constantly so that it dissolves as soon as possible.





My cucumbers, I leave to lie in clean water minutes 30.







Then I put the vegetables in a saucepan with spices, tightly stack the cucumbers in several layers on top of each other.





I cover it with a thick plate or lid and leave it to salt in the room for a day. Then on the second day I put it in the cellar. If you don't have a cellar, just put it in the refrigerator. It’s as cool as the cellar. The main thing is to put it in a cool place to stop pickling cucumbers.





When the second day passes, the cucumbers are ready: they have become lightly salted, slightly changed color and it is already clear that they taste just wonderful. They turned out to be crispy and moderately salty, as I had planned.







I serve instant salted cucumbers to the table. The spices gave them a wonderful aroma, and the garlic and herbs made them a great snack.





Bon Appetite!
And for the winter I recommend doing

Preparations for the winter are a good thing, but I really want to indulge in an instant lightly salted cucumber even now. What kind of quick recipes our women did not come up with! In a package, in a saucepan ... All of them are carefully stored and passed on as a great value. So I am sharing with you - use it to your health!

Instant salted cucumbers - recipes

First, a few tips for novice hostesses on salting:

1. There are three types of salting of instant greens: dry, in hot and cold brine. Pour in hot brine - the appetizer will be ready much faster. The dry method is also pretty damn good in this regard. With the cold method, readiness will have to wait - 3 days.
2. You don't have to cook the hot brine separately, just put the ingredients in a jar and pour boiling water over it. Be sure to shake the jar well several times so that the salt and other spices are evenly distributed. It is extremely convenient even if you are at the dacha.
3. For quick salting, choose small specimens, but not gherkins, with thin skin and pimples. The pimples suggest that this is a variety of cucumbers specifically for pickling, and not salad (these are smooth).
4. If you want lightly salted instant greens to come out hard, first wash them, and fill them for a couple of hours cold water... Take the horseradish to make them crispy.
5. To make the cucumbers quickly pickle, I cut off the ends on both sides, at the same time removing nitrates, as they accumulate in the tips.
6. It is better to put vegetables in a container for salting vertically - they will be salted more evenly.
7. Do not tamp tightly - and it will take longer to salt and less crunch.
8. Do not close the jar with a lid - vegetables need air access. For faster fermentation, simply cover with a napkin.
9. Take coarse salt, iodized salt will not work. Store your cucumbers in the refrigerator.

Lightly salted cucumbers in a saucepan

I have already given, get acquainted by clicking on the link, but I have a lot of them: so keep it still - use it to your health!

Recipe number 1. The recipe is old, tried and tested, meeting the requirements of lovers of delicious appetizers.
Take:

• Cucumbers, garlic, horseradish, roots and leaves, bitter paprika, dill, coarse salt - 2 spoonfuls per liter of water.

How to lightly salt:

1. Peel the garlic, cut the bitter pepper into small pieces, peel and chop the horseradish root. Stack the cucumbers and spices in layers in the pan, starting with the spices and ending with them.
2. Pour brine over the top, covering them completely. If you fill it with hot brine, then the yummy will be ready after a day, cold - after three.

Recipe number 2.
Prepare:

• Cucumbers.
• Garlic - about a clove for each cucumber.
• Dill - a lot.
• Sweet pepper - 1 pc.
• Chili pepper, bitter - 1 pc.

How to cook:

1. Wash the fruits, cut into rings and put them in the pan, provide a lid or oppression near the pan). Stack the cucumbers by sprinkling with salt (by eye), garlic, chopped bell peppers and chili peppers.
2. Sprinkle with finely chopped dill on top. Close with a lid or oppression, and refrigerate. After half an hour, you can start trying the appetizer, but they will really be ready after four hours.

Quick cooking of lightly salted cucumbers with apples

Take:

• Cucumbers - 1 kg.
• Green apples - 2 pcs.
• Black currant leaves - 8 - 10 pcs.
• Parsley and dill - take a small bunch each.
• Cherry leaves - 2-3 pcs.
• Garlic is a small head.
• Black pepper, peas - 10 pcs.
• Salt - 2 tablespoons per liter of water.

Preparation:

1. Wash vegetables, apples, herbs. Cut the apples into 4 pieces without removing the core. Cut off the ends of the cucumbers, cut the greens. Peel the garlic. Line the bottom of the pan with cherry and currant leaves, put pepper.
2. Place apples and cucumbers in a saucepan, sprinkle with herbs and garlic.
3. Make brine: Boil water, add salt and stir until completely dissolved. Pour in hot brine, cover with a napkin. It will be ready in 8-2 hours.

Lime and Mint Quick Salting Recipe

You will need:

• Cucumbers - 1.5 kg.
• Lime - 4 pcs.
• Dill (possible with umbrellas) - a bunch.
• Black and allspice peas - 5 pcs.
• Mint - 4 - 5 branches.
• Sugar - 1 teaspoon.
• Salt - 3.5 tablespoons.

Step by step cooking:

1. Crush the black and allspice peas, stir in sugar and 2.5 tablespoons of salt. Remove the zest from the limes, chop it and add to the mixture.
2. Squeeze the juice out of the lime. Cut the mint and dill, cut off the ends of cucumbers on both sides, cut each into several pieces, depending on the size - the preparatory work is completed.
3. Place the vegetables in a saucepan, sprinkling with the spice mixture, chopped herbs, lime juice, and remember to add the remaining salt. Stir again, and after half an hour, the appetizer is ready! Before serving quick pickling cucumbers on the table, shake off excess salt and herbs from them.

In addition to all the traditional spices, you can add young zucchini and apples to the recipe - they will not spoil, but only decorate!

Video recipe lightly salted cucumbers fast food.