How to cook lightly salted cucumber

Lightly salted cucumbers of fast cooking adore many. Crispy, with an elastic pimply skin, with the aroma of spicy herbs and garlic, they perfectly match the tender mashed potatoes. It would seem, what a simple dish - cucumbers of fresh-salted instant cooking, but at the same time what delicious!

Cucumbers in the package

It is best to take small fruits - not more than 15 cm. They are washed, cut into 4 parts and folded into a bag. There, a teaspoon of salt is also covered (per kilogram of cucumbers), a horseradish sheet with a length of centimeters 40, a sprig of dill with an umbrella and three cloves of garlic peeled and cut into 2 parts. The package is tied so that air remains in it and shaken several times so that the cucumbers evenly salted out. Then they put it in the fridge and after a couple of hours the freshly salted cucumber will be ready.

Cucumbers with currant leaves:

To pickle them with this recipe you need to prepare: a kilo of vegetables, 4 cloves of garlic, a couple of dill sticks with seeds, 10 currant leaves, 6 cherry leaves, a large sheet of horseradish, peppercorns, a tablespoon of sugar and twice as much salt. Cucumbers are washed, cut off from both ends on both sides and put half on the bottom of a deep pan. Half of the seasonings of ½ horseradish leaves, 3 cherry leaves and twice as many currant leaves, half a peppercorn and a pair of cloves of garlic, peeled and cut in half, are placed on top. Leaves are left on the leaves of the remaining cucumbers, on top are the remains of green pepper and garlic, close the workpiece with a sheet of horseradish.

Separately, prepare a brine for pouring - boil a liter of water, add salt and sugar. Fill the finished liquid with cucumber, allow to stand for a couple of hours at room temperature, and then put away for storage in the refrigerator. Such lightly salted cucumbers will be ready in a couple of hours, however, if they are allowed to brew for the night they will be much tastier.

Lightly salted cucumbers in a jar.

To prepare them you need to take: a kilogram of fruit, 2 sprigs of dill with seeds, a large leaf horseradish 6 currant leaves, 3 cloves of garlic and salt. The jar is filled with 2/3 cucumbers, dill, cleaned garlic, currant and horseradish at intervals. For cooking, small fruits will work best - they will soak and soak faster. Prepare the brine: in 0.5 liters of water and add 2.5 tbsp. Tablespoons of salt. When it dissolves, pour the cucumber in the pot with the product obtained, so that they disappear under water. Close the lid (can be polyethylene) and leave for a day in the room. Ready pickles stored in the refrigerator.

Lightly salted cucumbers: a recipe for instant cooking with tarragon

On a kilogram of fresh fruits take a sprig of tarragon, two sprigs of dill with seeds, 8 cloves of garlic, 4-5 leaves of cherry and the same currant, a large sheet of horseradish and 1.5 large spoons of salt. Cucumbers are washed and soaked in water for a couple of hours, cut off their tips. Put them in a jar, evenly laying greens, add garlic. Fill all with a liter of water, which previously dissolved a tablespoon of salt and left to soak until ready.

Another recipe with tarragon and laurel leaf

Ingredients: a kilogram of cucumbers, two dill branches with seeds, two laurel and cherry leaves, a large sheet of horseradish and a currant leaf, a tarragon sprig, a small (2-3 cm) paprika pod, 8 pcs. Pepper black, 6 garlic cloves and 3 large spoons of salt with a small slide. Fresh greens are washed, garlic is released from the husks. Small cucumbers are also washed and placed on the bottom of a deep basin or pot, alternating with seasoning. In a liter of hot water, dissolve the salt and fill the resulting solution with all the ingredients. Top the pan with a plate or lid, so that the cucumbers are completely in the brine. Capacity put in the refrigerator at night.

In the morning it will only be necessary to get them out of the refrigerator and cut them into rings.