Preserved salted cucumbers - step by step recipes

When the conservation of salted cucumbers occurs, many of us focus on our favorite family recipes, which are passed down from generation to generation. There are many different ways to prepare such a preservation. In addition, such cucumbers are distinguished by a special crunch and taste, are good as an independent dish, and are also great for salads and pickle.

Traditional recipes

Canned light-salted cucumbers can be prepared in several traditional ways, they are simple to execute, do not take much time and perfectly preserve the summer mood for a long time.


Preservation according to this recipe is prepared quickly, and the taste is excellent, the main thing is to observe all the recommended proportions.

For a three-liter jar you will need:

  • a couple of kilograms of cucumbers;
  • sprigs of dill with umbrellas;
  • large cloves of garlic - 5 pcs.;
  • coarse rock salt - 3 large tablespoons with a slide;
  • cool boiling water.

Peppers and parsley are not specifically provided for in this recipe, because of them cucumbers will lose their elasticity and become soft.

How to cook:

  1. For cucumbers, trim the tips (in order to pickle faster).
  2. Part of the dill as a whole and chopped garlic should be laid on the bottom of the container.
  3. Place vegetables on the prepared spicy pillow, and lay the rest of the dill on top.
  4. Pour salt and pour boiling water (for this, the kettle or water in the pan must be brought to a boil immediately before laying vegetables).

After the jar is closed with a lid, you need to carefully rotate it in different directions so that the salt disperses.

Salted Cucumbers From Grandma

This recipe is good for its classic ingredients and traditional cooking.

Necessary products (based on a capacity of 3 liters):

  • several kilograms of cucumbers;
  • large cloves of garlic - 4 pcs.;
  • 1 currant leaf with a sprig;
  • 1 cherry leaf;
  • horseradish (the number of leaves will depend on the taste of the hostess);
  • 2 inflorescences of dill;
  • tarragon - to taste;
  • water;
  • 2 large tablespoons of salt (possible with a slide);
  • peas and peas - 8 pcs.

Preservation is as follows:

  1. Put well-washed cucumbers in cold water for 4 hours, so that the water covers all the cucumbers.
  2. To prepare the brine, you need to boil water, pour salt and add peas of pepper, mix everything well.
  3. All greens, except for a few leaves of horseradish, cut and put in a container for canning (a saucepan with a wide top is suitable), put cucumbers on top.
  4. Chop the garlic quite large and add to the cucumbers.
  5. Pour everything with brine and cover with horseradish leftovers (you should choose large leaves to cover the whole dish).
  6. Cover the workpiece with a plate and crushing it with a load, leave for a day.
  7. At the end of the term, transfer to banks and store in the refrigerator.

Salted cucumbers Favorite without sterilization

What is the secret of successful preservation of vegetables? Of course, in the right spice ratio! A simple step-by-step guide will help you prepare the perfect salted cucumbers.


  • 40 g of salt;
  • 2 kg 280 g of cucumbers;
  • 25 g of sugar sand;
  • 4 g of allspice and black pepper;
  • 30 g garlic cloves;
  • 50 g of dill umbrellas;
  • 30 g of leaves of cherries and horseradish;
  • 15 g of laurel leaves;
  • 10 g of cilantro (seed);
  • 50 ml of vodka and table vinegar.


  1. Rinse a large glass container (3 l), send half of the spices (leaves, garlic, dill umbrellas, a mixture of peppers, cilantro) to the bottom.
  2. In dense, beautiful rows, place cucumbers in the jar and put the remaining spices.
  3. Bring water to a boil, pour the contents of a glass container. Cover with a tin cover for 3-6 minutes. Drain the liquid, boil again, but with salt and sugar.
  4. Pour vodka, table vinegar into a container with cucumbers, pour boiling liquid over it. Cork immediately, hide under an old warm blanket or cotton blanket.
  5. Only the next day you can remove the containers with cucumbers and send them to the shelves of the cellar or basement. Not bad preservation will continue on the balcony or loggia.

Traditional salted cucumbers in jars

There is a recipe for preserving vegetables for the winter, which leaves the vegetables fresh and crispy, like classic salted cucumbers.

For a three-liter jar you will need this number of products:

  • a couple of kilograms of cucumbers;
  • 4 walnut leaves;
  • 5 currant leaves;
  • 4 leaves of cherry;
  • a few piles of chili peppers (for lovers of hot, you can put a whole pod);
  • about 30 gr. grated horseradish root;
  • dill umbrellas - 3 pcs.;
  • large cloves of garlic - 3 pcs.;
  • allspice - 30 gr.;
  • peppercorns - a pair of full tablespoons;
  • laurel - 2 leaves;
  • water;
  • a glass of rock salt.

Canned cucumbers like this:

  1. After the initial treatment, the cucumbers should be soaked in water for 60 minutes.
  2. We sterilize the containers with caps.
  3. Rinse all the greens and lay on the bottom of the container, add seasonings on top, and lay the cucumbers.
  4. Boil water for brine and add salt (brine should be bitter).
  5. Pour the finished brine into banks, cover and leave for a couple of days for fermentation.
  6. At the end of time, drain the brine, and pour simple boiled water into the container.

Such a workpiece is able to be stored all winter.

Cucumbers with a twist

There are unusual, but very tasty ways to cook light-salted cucumbers. Seasonings or even apples can become a highlight in such dishes.

Salted pickled cucumbers with apples

Oddly enough, but this combination gives the cucumbers a really fresh note of taste, moreover, such a workpiece is perfectly stored all winter.

For conservation, you will need:

  • cucumbers - 1.5 kg .;
  • several large sour apples;
  • 4 medium cloves of garlic;
  • dill inflorescences (umbrellas);
  • cherry and currant leaves;
  • a dozen peas of black pepper;
  • a dozen clove inflorescences;
  • 4 leaves of laurel;
  • 50 gr white sugar;
  • 4 tsp salts;
  • 20 gr. diluted vinegar.

To prepare a dish, you need:

  1. Wash apples, herbs and cucumbers. Cut the apples into slices together with the peel. Cut greens not very finely.
  2. Put cucumbers in the container for preservation, alternating with apple slices and greens.
  3. Fill everything with hot water for 20 minutes, then pour and fill it with a ready-made boiled solution of salt and sugar. After this, pour cucumbers with this solution for 10 minutes. and merge again.
  4. After that we add vinegar directly into the container and again fill it with pre-prepared sugar-salted syrup.

After cooling, the workpiece should be stored in a cool room or place.

Mustard Cucumber Recipe

Mustard gives savory cucumbers a piquant taste and makes them even crispy.

The following products are required:

  • cucumbers - 2-3 kg .;
  • garlic - 4 medium cloves;
  • parsley - 3 branches;
  • celery - 3 green branches;
  • dill inflorescences - 2 pcs.;
  • dry mustard or mustard powder, which can be eaten - 50 gr. (2 tablespoons);
  • water;
  • salt - 100 gr.;
  • granulated sugar - 2 tbsp. or 30 gr.

We preserve as follows:

  1. Coarsely chop all the greens and garlic.
  2. Put some spices in the container at the bottom.
  3. Next put the cucumbers.
  4. Repeat layers until finished products. The top layer should be cucumbers.
  5. Top with all the mustard.
  6. Mix salt and sugar in water and let it boil.
  7. Pour the vegetables with hot brine.

Cucumbers according to this recipe can be tasted after 12 hours, but if they need to be stored for the winter, you need to sterilize the containers well and close them with lids, and after cooling naturally, put them in the cold.

Fast salted cucumbers in a package (video)

Thus, preparations from light-salted cucumbers can be prepared according to different recipes, but, of course, one thing: they are all very tasty!

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