→ Lightly salted cucumbers. How to make lightly salted cucumbers in a jar in brine. Flavoring additives when preparing lightly salted cucumbers

Lightly salted cucumbers. How to make lightly salted cucumbers in a jar in brine. Flavoring additives when preparing lightly salted cucumbers

1. Pickled and pickled cucumbers are not the same thing. To prepare the former, use vinegar or lemon acid, and for the second only salt.

2. Previously, cucumbers were pickled in wooden barrels, but now this method is rarely used. It is much more convenient to salt vegetables in ordinary glass jars. Moreover, the cucumbers turn out to be as tasty as barrel cucumbers.

3. There are two methods of pickling: cold and hot. In the first case, vegetables are poured cold water, and in the second - most often first with cold water, and then with hot infused brine. Jars of cold-pickled cucumbers are closed with nylon lids and stored in the cold. And jars of cucumbers filled with hot water roll up iron lids and can be stored at room temperature.

4. To make the pickles firm and crispy, soak them in ice water for 3-4 hours. You can keep it longer, especially if the cucumbers are purchased.

5. Vegetables and herbs need to be washed, and jars and lids need to be sterilized.

6. After filling the cucumbers with cold water, it is better to place them under the jar. wide dish or pelvis. This is just for convenience: due to fermentation, liquid may leak through the lid.

7. Salted cucumbers will be ready in at least a month.

How to cook pickles

All ingredients are designed for one 3 liter jar. You will need about 1–1½ kg of cucumbers and approximately 1–1½ liters of water for the brine.

However, it is better to determine the exact quantity experimentally: the cucumbers must be compacted very tightly, and the jar must be filled with water to the very edge.

A very simple recipe that does not take much time and effort. The cucumbers will turn out excellent.

The salting method is cold.

Ingredients

  • 2 leaves of horseradish;
  • 2 cherry leaves;
  • 2 dill umbrellas;
  • 2 cloves of garlic;
  • ½ hot pepper - optional;
  • cucumbers;
  • 3 tablespoons salt;
  • water.

Preparation

Place horseradish, currant and cherry leaves, dill and coarsely chopped garlic and pepper on the bottom of the jar. Pack the cucumbers tightly into the jar.

Dissolve salt in a glass of water. Fill the cucumbers with clean cold water up to half the jar. Then add the saline solution and fill the jar completely with cold water. Close the jar with a tight nylon lid and immediately put it in a cool place.


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Vegetables will give cucumbers an unusual, pleasant aroma. And in winter, salted carrots and peppers can be used to prepare or decorate other dishes.

The salting method is hot.

Ingredients

  • 3 carrots;
  • 1½ bell pepper;
  • ½ hot pepper;
  • 1 horseradish root;
  • 2 dill umbrellas;
  • cucumbers;
  • 8–10 cloves of garlic;
  • 7 black peppercorns;
  • 7 peas of allspice;
  • 2½ tablespoons salt;
  • water.

Preparation

Cut the carrots into circles, small slices, and hot peppers into small pieces. Place coarsely chopped horseradish root and dill at the bottom of the jar. Tamp the cucumbers into the jar, alternating them with carrots, garlic and all types of peppers.

Dissolve salt in clean cold water and pour it over the vegetables. Close the jar with a nylon lid and leave for 3 days at room temperature. Then pour the brine into a saucepan and bring to a boil.

There is no need to wash off the resulting white coating from cucumbers. Pour boiling brine over them and seal the jar. Place it upside down and cover with a warm blanket until it cools completely.

Thanks to the mustard, the cucumbers will acquire a slight spice, and the remaining ingredients will make them very fragrant.

The salting method is cold.

Ingredients

  • 2 dill umbrellas;
  • 1 horseradish leaf;
  • 3 black currant leaves;
  • 3 cherry leaves;
  • cucumbers;
  • 3 cloves;
  • 3 tablespoons salt;
  • 1 tablespoon dry mustard;
  • water.

Preparation

Place dill, horseradish, currant and cherry leaves on the bottom of the jar. Tamp the cucumbers, alternating them with garlic. Leave some space at the top of the jar.

Pour salt and mustard into the jar. They will just take up the space left above. Fill the cucumbers with clean cold water. Close the jar with a nylon lid, shake slightly and place in a cool place.

Vodka will make the cucumbers even crispier and more flavorful, without being saturated with alcoholic taste.

The salting method is hot.

Ingredients

  • 3 dried bay leaves;
  • 3 leaves of horseradish;
  • 1 dill umbrella;
  • 2 cloves of garlic;
  • cucumbers;
  • water;
  • 3 tablespoons sugar;
  • 2 tablespoons salt;
  • 100 ml vodka.

Preparation

Place bay leaf and horseradish leaves, dill and garlic on the bottom of the jar. Tamp down the cucumbers. Dissolve sugar and salt in clean cold water and pour over the vegetables. Pour vodka on top.

Cover the jar with gauze or a lid with holes. Leave the jar in a dark place at room temperature for 3 days, regularly removing foam from it.

On the fourth day, pour the brine into a saucepan and bring to a boil. After 5 minutes, pour boiling brine over the cucumbers and roll up the jar. Turn it over, wrap it in a blanket and wait until it cools completely.

Cucumbers are lightly sour and have a subtle bready taste.

The salting method is hot.

Ingredients

  • water;
  • 2 tablespoons salt;
  • 60 g rye bread;
  • 5 dill umbrellas;
  • cucumbers

Preparation

Pour water into the pan, dissolve salt in it, bring to a boil and cool. Break it and place it on the bottom of the jar along with the dill. Cut the ends off the cucumbers and place the vegetables in a jar.

Pour in the cooled brine, close the jar with a nylon lid and leave at room temperature for 3 days. On the fourth day, drain and strain the brine. Bring it to a boil and pour it over the cucumbers. If there is not enough brine, add regular boiling water to the jar.

Roll up the jar, turn it upside down and cover with a warm blanket.

Lightly salted cucumbers are a light snack, not difficult to prepare, which will undoubtedly add a bright twist to your everyday or festive feast. Fragrant and crispy cucumbers will be a great addition to most dishes on your table.

Cooking recipes lightly salted cucumbers mass, which is proof that there are no limits to creativity with crunchy friends. Housewives can use ready-made step by step recipes or change anything based on your experience and knowledge. In this article I will offer you recipes for delicious crispy cucumbers in hot brine.

The essence of preparing lightly salted cucumbers is based on the fact that cucumbers, like a sponge, quickly absorb salt, various additives and aromas. When thinking through the marinade, remember that each component will leave its mark on the taste of lightly salted cucumbers.

The variety of ways to prepare them opens up your choice delicious recipes during cucumber season. You can cook lightly salted cucumbers in cold water and the so-called “dry” method quick salting.

It should be noted that a convenient container for quick salting can be a saucepan, a glass jar, or even a strong plastic bag.

You can prepare lightly salted cucumbers in a couple of hours, but you can get the result only in a day. You can use vinegar when pickling lightly salted cucumbers. soy sauce, horseradish, cherry or currant leaves.

Classic recipe for lightly salted cucumbers in a saucepan

There is nothing easier than preparing lightly salted cucumbers according to the classic recipe with hot brine. Delicious, aromatic and crispy on your table - serve them with boiled potatoes. Great combination for a delicious lunch.

You will need:

  • fresh cucumbers - 2-3 kg
  • peppercorns (black and white) - 1 tbsp. l.
  • garlic - 5 teeth.
  • hot red pepper - 1-2 pcs.
  • salt - 2-3 tbsp. l.
  • sugar - 1 tbsp. l.
  • dill - 50 g
  • parsley – 50 g
  • currant and cherry leaves - 5-6 pcs.

Cooking method:

In a saucepan of suitable volume, place 2 liters of water on fire.

When the water boils, add salt, sugar and pepper to it

Prepare two types of peppercorns - black and white

If desired, you can crush some of the peas in a mortar to obtain maximum spicy taste

Peel the garlic, thinly slice the hot pepper

Adjust the amount of pepper to your taste - for a light spiciness it is better to take 1 pepper, and for a bright one rich taste put 1.5 - 2 peppers

Wash the parsley well; it is better to cut off its long stems, leaving only the leaves on the branches.

Rinse the dill thoroughly, leaving its stems - they will add flavor to the appetizer great taste and bright aroma

Rinse the vegetables well under running water and trim off their edges.

Prepare dried currant and cherry leaves

If you have them fresh, you need to rinse them thoroughly.

Place the spices on the bottom of the pan, cut large cloves of garlic in half lengthwise

Meanwhile, place all the greens on the bottom of the pan.

Press down the spices and herbs with cucumbers, under them they will not float to the surface

Gently distribute them in the pan

Pour boiling brine over vegetables

Cover them with a lid of a smaller diameter - it will press them down with its own weight so that they are completely immersed in the liquid

Leave the cucumbers in the brine for 18-24 hours at room temperature

After the specified time, you can take a sample!

Place the pan with vegetables in brine in the cold

Bon appetit!

Cooking lightly salted cucumbers in a jar with horseradish

What delicious cucumbers! So they ask to try them quickly, to enjoy their taste and juicy crunch. Be sure to prepare cucumbers according to this simple recipe - you will succeed.

You will need:

  • 1 kg fresh cucumbers
  • 4-6 pcs. dill in umbrellas
  • 2-3 pcs. horseradish leaves
  • 3-4 pcs. garlic cloves
  • 1-2 pcs. hot pepper pod
  • 1 liter of water
  • 2 level tablespoons of salt

Cooking method:

Put water on the fire, after it boils, dissolve salt in it

Rinse fresh medium-sized vegetables thoroughly in cold water, cut off the edges

Peel the garlic, rinse the horseradish leaves and dill umbrellas well

Tear horseradish leaves into large pieces by hand

First place some horseradish leaves, dill umbrellas, garlic in a glass jar of a suitable size - make a kind of “pillow” out of them.

Place the last umbrella of dill on top and pour boiling salted water over it.

Close the jar with a nylon lid, leave the vegetables in the brine at room temperature

After the brine has completely cooled in the jar, put it in the cold - this will slightly stop the salting and keep the snack fresh.

After 10-12 hours you can try cucumbers

Bon appetit!

Delicious lightly salted cucumbers with herbs and garlic

You will need:

  • cucumber – 1.5 kg
  • water - 1.7 l
  • table salt - 2 tbsp. l.
  • bay leaf - 2-3 pcs.
  • red hot pepper - 1 pc.
  • garlic - 3 teeth.
  • parsley - 1 bunch
  • dill - 1 bunch


Cooking method:

Take the required amount of water into a 2-liter saucepan, add salt and bay leaf, put on fire

Wash cucumbers, dill and parsley

Separate the garlic into cloves

We begin to fill the jar with herbs, vegetables and garlic, cut in half

Be sure to add red pepper

Having laid all the cucumbers, fill a three-liter jar with boiling water

To prevent the glass of the jar from cracking, carefully pour hot water one tablespoon at a time with a ladle.

Fill the jar with brine up to the neck to cover the top cucumbers

Leave them in the brine at room temperature for 18-24 hours

Bon appetit!

Video recipe for crispy lightly salted cucumbers

Cucumbers are ripening in greenhouses at our dachas, filling vegetable trays in markets and shelves in stores. Fresh, green and crispy, you immediately want to eat them just like that and prepare salads, and then we get down to preparing things for the winter. We salt and pickle the cucumbers to enjoy them in a few months. But I wanted to eat aromatic pickles right now. What to do? Do you urgently need to find a proven and simple recipe for lightly salted cucumbers? instant cooking. Within hours or even minutes you will have delicious, crispy lightly salted cucumbers on your table.

Lightly salted cucumbers cook very quickly and this is not exactly a way to preserve them, since it does not guarantee reliable storage of the finished product. It's more of a cooking method. quick snack, which you plan to eat in the next day or two at most. I pickled a small amount of cucumbers - a saucepan, for example - and in the evening I ate it at dinner. Or I took it with me to a barbecue picnic.

By the way, this is a great way to prepare snacks on the road. If you have heard about pickling lightly salted cucumbers in a bag, then imagine that you prepared them, packed the bag in a picnic basket and left. Upon arrival in nature, after a couple of hours you can already eat. This is what I mean by speed and convenience.

If you go out into nature by car, this is generally an ideal option. Even if you take a saucepan or jar with you, it will also be shaken on the road so that it is salted more evenly.

But enough lyricism, let me tell you not just one recipe for quick-cooking lightly salted cucumbers, but even several.

Recipe for quick preparation of crispy lightly salted cucumbers with photo

This recipe for lightly salted cucumbers, it seems to me, can be called basic. This is how you get classic lightly salted cucumbers, very tasty and crispy. Gives aroma and taste to cucumbers fresh herbs and garlic, and they will be no worse than the salted or pickled cucumbers that we prepare for the winter.

For pickling, you will need a large container that will immediately hold the entire volume of cucumbers and marinade. Since lightly salted cucumbers can only be stored in the refrigerator, keep in mind that this container will fit into it until you eat the cucumbers for lunch, dinner or at the holiday table.

You can take a large bowl, saucepan, even a plastic container with a lid.

  • fresh cucumbers- 1 kg,
  • fresh dill - 1 bunch,
  • garlic - 6 cloves,
  • leaves of horseradish, currant, cherry, basil - 1-2 leaves as desired,
  • salt - 1.5 tablespoons,
  • bay leaf - 2 pcs,
  • peppercorns - 0.5 teaspoon,
  • coriander seeds - 0.5 teaspoon,

Preparation:

1. Prepare all recipe ingredients. Wash the cucumbers thoroughly and trim the ends. If the cucumbers are freshly picked and still hard and elastic, then you can pickle them right away. If they have been lying around for a while, were bought in a store and are a little wilted, then keep them in cold water for a couple of hours.

2. Prepare the marinade. Pour 1.5 liters of water into a saucepan, add salt, pepper, coriander and bay leaf. Place water on the stove and bring to a boil. There is no need to cook for a long time; remove as soon as it boils.

This will be a hot marinade for lightly salted cucumbers.

3. Chop or coarsely tear all the greens by hand. Currant or cherry leaves also need to be torn at least in half, this will help them give more of their juice and taste to the cucumbers. Then layer the greens and cucumbers. There should be a cushion of greens and garlic at the bottom, then a layer of cucumbers, garlic, and more greens on top. Cut the garlic into large pieces, you can cut it in half lengthwise or simply crush each clove with a knife.

4. Cool the marinade to approximately 80 degrees. This will preserve the green color of the cucumbers. If you pour boiling water over them, they will cook and turn brownish, like pickled cucumbers in jars.

Pour the marinade over the cucumbers until they are completely submerged in the liquid. To do this, it is convenient to use a saucer or plate, which is placed on top of the cucumbers directly into the pickling container. This plate will prevent cucumbers from floating, which is typical for them.

5. Cover the container with cucumbers with a lid or cling film and leave to cool at room temperature. Once they have cooled, put them in the refrigerator. Leave them in the refrigerator for 12 to 24 hours.

This recipe for lightly salted cucumbers is good because you can stop during the cooking process exactly at the moment when you consider the cucumbers salted enough for your taste. The longer they sit in brine, the more salty and spicy they become.

But try not to leave them for more than a day. Since there are no serious preservative ingredients, such cucumbers are not stored for a long time. And besides, the longer they lie, the less crunch remains in the cucumbers, they soften and are saturated with water.

It is best to prepare just enough lightly salted cucumbers to eat in one or two meals or a large family feast.

Recipe for quick-cooking lightly salted cucumbers in a bag with mustard

For some, this is an unusual recipe for lightly salted cucumbers, because everyone is used to pickling with just salt and spices, or at least with added sugar. But I have learned from my own experience that often unusual recipes very often worth trying.

Lightly salted cucumbers with mustard turn out very tender and spicy, and not at all hot. Be sure to try cooking them once. A small bag for the table or as a holiday snack. Men, believe me, will appreciate this yummy.

To prepare these cucumbers you will need approximately 4 hours and a bag. You can take a ziplock bag that seals tightly, or you can use a durable bag for food products. To be safe, you can put the bag inside a bag so that the released brine does not leak.

This recipe for preparing lightly salted cucumbers is considered a dry method, because we will not make a liquid brine. We only use cucumbers and spices themselves. All the juice will come from the vegetables.

To prepare you will need:

  • medium-sized cucumbers with pimples - 0.5 kg,
  • dill - 0.5 bunch,
  • garlic - 2 cloves,
  • salt - 0.5 tablespoon,
  • sugar - 1 teaspoon,
  • dry mustard - 1 teaspoon (without tubercle).

Preparation:

1. Prepare spices. Wash the cucumbers and dill thoroughly.

2. Cut the ends off the cucumbers and place them in a bag. Please note that all cucumbers should be approximately the same size, otherwise they will be salted differently and will have a different taste.

3. Finely chop the garlic or grate it. Add to cucumbers.

4. Mix salt, sugar and mustard in a separate cup. Then pour this mixture into the bag with the cucumbers.

5. Place dill in the bag. This can be done whole, or you can tear it into large branches with your hands. We need dill for taste, so it doesn’t really matter how it’s cut. The size of its branches plays a role in consumption. If you like to eat with dill together, cut it smaller, the dill will stick to the cucumbers and will complement the appetizer, almost like a salad.

6. Zip or tie the bag and shake it well. It is necessary that the cucumbers are evenly covered with all the spices. Then leave the bag of cucumbers for 2 hours at room temperature. After this, put it in the refrigerator for another 2 hours. After 4 hours, the cucumbers will be ready.

If you wait a little longer, the cucumbers will be salted more.

This recipe for lightly salted cucumbers is perfect for a picnic. All you need to do is prepare the cucumbers, and they will be pickled on the way to the dacha or picnic area. Time the trip and pickle cucumbers so that by the time everyone sits down at the table, everything is ready.

Helpful advice! If you don't have a portable refrigerator for picnics, you can purchase a thermal pack. It retains the temperature of both hot and cold foods well. If you put airtight packaging (for example, a disposable bag) with ice along with the food, you will get a mini refrigerator. You can also prepare lightly salted cucumbers there.

Recipe for lightly salted cucumbers in 15 minutes slices

What to do if guests are already on the doorstep? What if you want lightly salted cucumbers right now in the middle of the night? I immediately remembered the happy days of pregnancy.

But all these situations will not be a problem if you know how to cook lightly salted cucumbers in 15 minutes. Sleight of hand and no fraud. The guests are already seated on the sofas, and maybe a bottle of something delicious is cooling. Let's run to the kitchen and get everything ready!

You will need:

  • cucumbers - 300 grams,
  • dill - 2-3 sprigs,
  • garlic - 1 clove,
  • salt - 1 teaspoon.

Preparation:

It’s hard to come up with a simpler recipe for lightly salted cucumbers.

1. Take cucumbers of any size, wash them and cut them into circles. Not too thick: from 2 to 5 mm.

2. Place them in a jar or plastic container with a lid. A small bag will also work.

3. Finely chop the dill and garlic (you can put it through a garlic press or grate it). Pour them into a jar with the cucumbers. Sprinkle with a teaspoon of salt. If you want, add a pinch of spicy spices, such as cumin, coriander and others that you like. These spices will add a richer flavor.

Then shake everything well.

Place the jar in the refrigerator for 15 minutes. After this time, you can take it out and try it. The cucumbers will turn out very juicy, green and crispy. They will already be chopped and even look like a salad. Just take it and eat it, and treat your guests.

You can even get a little creative here by adding other vegetables. Then you will definitely get a real salad. Don't be afraid to experiment.

Crispy lightly salted cucumbers - recipe for cooking in a 3-liter jar

Probably, many people can remember from childhood how their grandmother or mother would prepare a large three-liter jar of lightly salted cucumbers and put it in the refrigerator. How the whole family would get together for lunch or dinner and take out these crispy, still quite green, lightly salted cucumbers.

I still have this memory. This was a delicacy of our childhood; then there were not many different dishes and something prepared with one’s own hands was very much appreciated. This was especially noticeable for residents of large cities who did not have their own garden.

Of course, I can’t remember the exact recipe for lightly salted cucumbers, but I found and use a very similar recipe in my kitchen. This is a recipe for quick-cooking lightly salted cucumbers right in a large glass jar.

Nowadays you can easily buy a good three-liter jar at a hardware store or a large supermarket. Especially during the harvest season in summer and autumn.

I want to warn you right away. Recipe for lightly salted cucumbers in three liter jar does not tolerate fuss. The cucumbers will take about a day to prepare. The thing is that we will cook them with hot brine and a large volume at once.

To prepare you will need:

  • cucumbers - measure the number of cucumbers in the jar in which you plan to pickle
  • dill greens - a bunch,
  • fresh garlic - 2-3 cloves,
  • coarse rock salt - 2 tablespoons,
  • sugar - 1 tablespoon,
  • spices to taste (a pinch of black pepper, allspice, coriander seeds, etc.)

Preparation:

1. Thoroughly wash fresh small cucumbers with pimples. Cut off the “butts” at both ends. It is best to soak store-bought cucumbers or those picked long ago from the garden in ice water for at least two hours; this will make them hard and crispy.

2. Wash the pickling jar thoroughly. There is no need to sterilize, given that the jar will be stored in the refrigerator (make room in it in advance).

3. Wash all the greens, place some on the bottom of the jar, and add chopped garlic there.

4. Place one layer of cucumbers, covering the bottom of the jar. Add some more herbs and garlic on top. Then again cucumbers. Do this in alternate layers until the jar is full.

5. Prepare the brine. Pour a liter of water into a saucepan and add salt, sugar and the spices you chose. Boil water in a saucepan.

6. Pour hot, but not boiling, brine over the cucumbers to the very top of the jar.

7. Close the lid and leave to cool at room temperature. Given the size of the jar, this will take several hours.

8. When the jar has cooled, put it in the refrigerator and leave until next day. The cucumbers will be ready a day after filling the jar with brine.

Quick lightly salted cucumbers with vinegar

But this recipe is simply amazing. delicious cucumbers, the highlight of this method is that vinegar is also used for pickling. Thanks to it, lightly salted cucumbers turn out almost like pickled ones. How do you like lightly pickled cucumbers? I thought it was interesting and I made these at home.

They are considered a traditional and widespread snack in Russian cuisine. Unlike pickled cucumbers, lightly salted cucumbers cook much faster. Unlike pickled cucumbers, which are kept in brine for a long time, lightly salted cucumbers, due to short pickling, are less salty and spicy. Hence the name.

Today there are a large number different ways preparing lightly salted cucumbers. In recent years, recipes for quick-cooking lightly salted cucumbers, which can be eaten literally in half an hour, have become widely popular. These lightly salted cucumbers are prepared in a bag with various herbs and spices, without any brine.

Cucumbers prepared in this way are also tasty, but anyone who has tried them knows very well that they taste significantly different from classic cucumbers, which were prepared in brine and aged for 2-3 days.

Quick lightly salted cucumbers in a jar Unlike lightly salted cucumbers in a bag, they have a characteristic sour taste and a more spicy aroma due to fermentation that occurs in brine. Today I want to offer you a recipe for quick lightly salted cucumbers in a jar, from the category grandma's recipes. You can eat these cucumbers the next day, but if you wait 2-3 days, you will be able to enjoy the full bouquet of their taste.

Before starting the recipe and learning how to prepare crispy lightly salted cucumbers, I want to give a list of herbs and spices that can be used for pickling cucumbers. In addition to the ingredients that you see below, you can use cloves, caraway seeds, dill, mushroom herbs, tarragon, cherry, horseradish and grape leaves, mint, bay leaves, and oak leaves to pickle cucumbers.

Basic ingredients for one liter jar:

  • Cucumbers – 4-5 pcs.,
  • Garlic – 2 cloves,
  • Dill umbrellas – 2 pcs.,
  • Parsley sprigs – 3 pcs.,
  • Currant leaves – 2-3 pcs.

Brine ingredients:

  • Water – 1 liter,
  • Salt – 2 tbsp. spoons,
  • Coriander grains – 10-15 pcs.,
  • Ground black pepper - a pinch

Quick lightly salted cucumbers in a jar - recipe

To get truly crispy lightly salted cucumbers, it is recommended to use them immediately after they have been picked from the garden. This is ideal. After lying for some time, even in the refrigerator, the cucumber pulp becomes looser and less juicy. To restore freshness to cucumbers before salting or pickling, it is recommended to soak them in cold water for 1-3 hours.

The length of time you soak them in water will depend on the degree of lethargy. To make cucumbers salt faster, cut off the ends on both sides. Large cucumbers can additionally be cut lengthwise into two to four pieces.

Prepare the remaining ingredients for pickling cucumbers. Peel the garlic cloves. Cut them into two parts. Small garlic cloves can be left as is. Wash the sprigs of dill, parsley and currant leaves.

Scald the jar in which you will prepare lightly salted cucumbers with boiling water, or sterilize it over steam. Place currant leaves, sprigs of dill and parsley, and garlic into the jar.

Fill the jar with cucumbers. Place the cucumbers in a vertical position.

Place a sprig of parsley on top.

Prepare the brine. Add salt to boiling water.

Add coriander seeds for flavor.

You can additionally add cloves if you like their smell, mustard seeds, allspice and black peppercorns. I added only coriander and ground black pepper to the brine for lightly salted cucumbers. The marinade for lightly salted cucumbers should boil for about 5 minutes.

Pour hot brine over the cucumbers.

Close the jar with a plastic lid. Leave it warm for 2 days.

Quick lightly salted cucumbers in a jar. Photo

During this time, the brine will become cloudy and sour, and the cucumbers themselves will change their color to more yellow. It means that crispy pickled cucumbers in a jar ready. They are incredibly tasty with boiled young meat and dill. You can also cook a lot of delicious dishes with them. vegetable salads. Enjoy your meal.

 

 
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