Instant lightly salted cucumbers in a saucepan

Step-by-step preparation

Cooking time: 1 day 10 hr

1. STEP 1

   

   How to quickly make lightly salted cucumbers in a saucepan? Prepare the products according to the list. Try to choose cucumbers of the same size, with not too hard skin. Wash and dry cucumbers, peppers, horseradish and herbs. Peel the garlic and cut in half.

2. STEP 2

   

   Prepare the brine. To do this, boil water in a saucepan, add salt, sugar and peppercorns. Cut the ends off both ends of the cucumbers. An article on this topic will help you with choosing the right pan for pickling cucumbers. There is a link to it at the end of this recipe under the steps.

3. STEP 3

   

   Take the bowl in which you will pickle the cucumbers. I have this saucepan. At the bottom of this dish, place a layer of dill and parsley, garlic cloves cut in half, horseradish root cut into slices or rings, and add hot pepper.

4. STEP 4

   

   Place the prepared cucumbers in the pan on top of the greens.

5. STEP 5

   

   Cover the cucumbers with another layer of greens on top.

6. STEP 6

   

   Pour hot or warm brine over the cucumbers.

7. STEP 7

   

   Press the cucumbers down with pressure so that they are completely immersed in the brine. Leave the vegetables in a cool place for a day.

8. STEP 8

   

   The next day, crispy lightly salted cucumbers are ready! If you want to get them earlier, cut them smaller, I do this partially, cut a few more pieces across and after an hour and a half or two you can eat.

9. STEP 9

   

   Serve cucumbers as an appetizer with boiled potatoes or meat, crunch with pleasure! Bon appetit!

Comments on the recipe

Olya1989

21.12.2023

4.9

Familiar recipe, thanks. Watch the video for a recipe for crispy lightly salted cucumbers in a quick way.

Natalia M

21.12.2023

4.8

I liked the recipe for quick-cooking lightly salted cucumbers in a saucepan. We've already had enough of fresh cucumbers, we want some salty ones. First, I cut small cucumbers at both ends and soaked them in cold water for a couple of hours. I even added ice to the water because of the heat in the kitchen. During this time, I cooked the brine, only taking a heaping spoonful of sugar. I don't like horseradish root, it's too spicy for me. Therefore, I picked leaves, and at the same time picked cherry and white grape leaves. I also added some parsley and dill. My garlic is freshly harvested, it is very fragrant and pungent. I poured hot brine over the cucumbers. The load was good and heavy, and it stood until the cucumbers cooled completely. Then I put it in the refrigerator overnight. I like these lightly salted cucumbers the most, they are so sweet - salty, spicy, delicious! But even after a few days, cucumbers are very tasty. They just became more vigorous and crunchy!

svetikS

21.12.2023

4.8

A quick and delicious snack for lunch and dinner!!! I wanted instant lightly salted cucumbers in a saucepan, just a day and the appetizer is ready. Thank you very much for the recipe!