4 of the best crispy pickled cucumbers I cook all year round

Lightly salted cucumbers are no less useful than fresh ones. They differ only in taste. You can prepare them without sterilization. Today I will share with you my favorite and proven recipes.

Lightly salted cucumbers. Illustration for the article is used from attuale.ru

What is the peculiarity of lightly salted cucumbers

These cucumbers have less salt than pickled ones. The whole process of their preparation takes me a couple of days. However, there is no acid in the recipe. This means that the workpieces are more useful.

What cucumbers to take

Personally, for quick salting, I take fruits with the following characteristics:

• small;
• young;
• dense;
• with a thin skin and pimples.

Vegetables should be nearly the same size.

What seasonings do I use

I use herbs and spices like:

• dill;
• horseradish;
• cherry leaves;
• currant leaves;
• tarragon;
• garlic;
• black pepper;
• carnations;
• lavrushki.

I definitely add currant leaves and horseradish. They make the cucumbers crisp.

My recipes for lightly salted cucumbers for a volume of 1 liter

So that the salted workpiece does not stale, I cook it in small portions.

Wedding recipe

I cook such cucumbers without vinegar and sterilization. I take the following products for a liter jar:

• cucumbers - 12 pcs.;
• a little salt - 2 tbsp. l .;
• water - 1 l;
• dill in umbrellas - 3 pcs.;
• horseradish leaves - 1 pc.;
• garlic cloves - 8 pcs.;
• allspice - a couple of peas;
• lavrushka - 2 leaves;
• mustard powder - 0.5 tsp; l .;
• some red pepper;
• oak, cherry leaves - 2 pcs.

I cook step by step:

1. Vegetables, my leaves. I clean the garlic.
2. I put the leaves (half), garlic and other spices in a clean jar. I add cucumbers.
3. I boil water, salt it. Pour the workpiece into a jar with the resulting solution. I report the leaves from above.
4. I close it with a screw cap. I leave it at room temperature.

After two days, the cucumbers will be ready.

Recipe with garlic and herbs

This is one of my favorite pickled cucumber recipes. To prepare them, I take the ingredients:

• cool boiled water - 1 liter;
• vegetables - 10-12 pcs.;
• granulated sugar - 1 tbsp. l .;
• a little salt - 2 tbsp. l .;
• horseradish - 1 sheet;
• garlic cloves - 4 pcs.;
• dill in umbrellas - 3 pcs.

I cook step by step:

1. I dissolve a little salt and granulated sugar in water.
2. I divide the horseradish leaf into parts. I peel the garlic and cut it coarsely.
3. My jar. I put seasonings on the bottom.
4. Putting in cucumbers. I fill them with brine. I close it with a lid.

I keep the workpiece at home. After 2 days, you can eat it.

In the package

If you don't have a can at hand, you can pickle the cucumbers in a bag. To do this, I take the following products:

• cucumbers - 10 pcs.;
• salt - 1 tbsp. l .;
• cloves of garlic - 4 pcs.;
• dill with basil - on a bunch;
• black pepper - 8 peas.

I cook like this:

1. My fruits, I pierce them with a toothpick.
2. My greens, I cut them coarsely. I do the same with garlic.
3. I put spices at the bottom of the bag.
4. I put cucumbers on spices, sprinkle them with crushed peppercorns and salt.
5. I tie the bag, shake it. I leave it in the refrigerator for 12 hours.

On mineral water with gas

Mineral water will give the cucumbers more crunch. To prepare this recipe, I take the ingredients:

• cucumbers - 10 pcs.;
• carbonated mineral water - 1 l;
• a little salt - 2 tbsp. l .;
• garlic head - 1 pc .;
• dill in umbrellas - 2 pcs.;
• greens to taste.

I cook step by step:

1. My vegetables.
2. I cut the garlic coarsely.
3. I put some of the garlic in a jar. Putting in cucumbers.
4. I am sending in some more garlic and herbs.
5. I dissolve salt in mineral water. I pour the resulting brine into the jar.
6. I close it with a lid. I send it to the refrigerator for 24 hours.

Cooking and storage tips

For lightly salted cucumbers to be successful and well kept, I advise the following:

• For pickling, take pimply cucumbers with a thin skin, without spots and rot.
• Soak the fruits for a couple of hours before salting. This will make the cucumbers firm.
• Do not store the workpiece for a long time.
• Keep lightly salted cucumbers in the cold so that fermentation does not start.

There are many recipes for lightly salted cucumbers. I advise you to take on arms those tested by me personally. They are easy to prepare, and the result is always beyond praise.

Read also: Garlic arrows: when and how to remove them

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