Lightly salted quick pickled cucumbers

Step-by-step preparation

Cooking time: 4 hr 30 mins

1. STEP 1

   

   How to make lightly salted cucumbers using a quick method of pickling with garlic and dill? First, prepare the cucumbers. For quick pickling, choose only very fresh, tight cucumbers, preferably with pimples. Salad varieties of cucumbers are not suitable.

2. STEP 2

   

   Rinse the cucumbers, place in a large container and cover with water for a couple of hours. This will make the cucumbers crispy. If you want very quick pickling, trim the cucumbers on both sides.

3. STEP 3

   

   Prepare the necessary spices and herbs. Wash all the greens. Peel the garlic cloves and cut them in half. Adjust the amount of hot pepper to taste. You can change the set of spices at your discretion. Divide all the spices into several parts. Place one part of the spices on the bottom of the saucepan in which you will pickle the cucumbers.

4. STEP 4

   

   Place a layer of cucumbers on the spices and add the next portion of spices and seasonings. Fill the pan in layers until you run out of cucumbers. There should be spices and spices on top.

5. STEP 5

   

   Prepare the necessary ingredients for the brine. Boil water in a saucepan and add salt and sugar. Mix everything thoroughly until the sugar and salt crystals dissolve and boil for a minute.

6. STEP 6

   

   Pour boiling brine over cucumbers with spices.

7. STEP 7

   

   You can skip this step. But I like to cover the pickles with a grape leaf. I didn’t have any this time, so I took horseradish leaves and added more brine. It should completely cover the contents of the saucepan.

8. STEP 8

   

   Leave the pan with cucumbers in a cool place. And when the brine has cooled, put the cucumbers in the refrigerator. Cucumbers can be eaten after 4 hours. Bon appetit!

Comments on the recipe

maasika

16.12.2023

4.5

The recipe is great, thank you. And here is my tried and tested recipe for lightly salted cucumbers with garlic.

Natalia M

16.12.2023

4.7

It's time to prepare lightly salted quick pickled cucumbers! I really want to crunch the young, slightly salty cucumbers). I chose small fruits so that they could be conveniently placed in a container for pickling. Plus, I like the taste better this way. Although sometimes I lightly salt large specimens, cutting them into pieces. This time I used horseradish, cherry and black currant leaves, and parsley from the greens. I replaced the garlic cloves with garlic arrows. They are also very aromatic, spicy and also delicious! I liked the proportions of the brine; I think they are ideal). The cucumbers stood on my table at room temperature for almost a day until they smelled the characteristic smell. Then I refrigerated it until the evening and the whole family enjoyed the crispy, dense, delicious cucumbers! They are not too salty and slightly sweet. Ideal for new potatoes.

VK

16.12.2023

4.9

Well, it should take three days to eat them; if the cucumbers are medium-sized, but small, then after two days they will be very good. Not exactly quick, ordinary pickling, but tasty, no doubt. After 4 hours I used them for shawarma, they were good! By the way, in order to pickle and acidify faster, it is better to keep them for a while at room temperature. The process slows down in the refrigerator, yes...

koljada12

16.12.2023

4.9

Thanks for the recipe, very tasty and crispy cucumbers. Everyone at home appreciated it. Very cool

Tatiana

16.12.2023

4.7

Recipes for lightly salted cucumbers in the summer, at the height of the season, will always be in demand. I was interested in a recipe for quick-pickled lightly salted cucumbers, since I didn’t want to wait long for them to brew. I used this recipe. Among the changes I have made is a reduction in the amount of bay leaf, allspice, and I did not add hot pepper at all, so that the child could also eat it. What can I say, it turned out very tasty. But after 4 hours the cucumbers were not infused at all. The boiling brine coped with its task and reduced the salting time from 4 days to 3. In general, on the 3rd day we already ate them. And after a week I liked them the most. They brewed really well, in the photo I have seven-day-old cucumbers. I recommend the recipe, tasty, simple and relevant. Thanks to the author for the recipe.

IgorKalina

16.12.2023

4.6

Thank you very much, great recipe. Pickled, waiting!