Salted cucumbers with garlic and instant greens

Salted cucumbers with garlic and instant greens

Lightly salted cucumbers differ in taste from fresh, salted or pickled. They look appetizing, crunch pleasantly and like to almost everyone. Many housewives make this snack according to traditional recipes, but the time for salting vegetables in these cases takes quite a lot - from two to three days. There are simpler recipes for which food can be made in a shorter period. Lightly salted cucumbers with garlic and instant greens are often even fresher and more palatable than those made using classical technology. And wait for their readiness does not have more than a day.

Cooking Features

Pickling cucumbers in a fast way with garlic and greens is quite simple, if you know the features of technology.

  • Salted cucumbers can be cooked in a jar, bag, pan. When salting cucumbers in a dry way, it is important that the container can be tightly closed to shake the product. It is necessary that spices, herbs and other components are evenly distributed.
  • Garlic for cooking salted cucumbers can be finely chopped or skipped through a press. The second option allows you to give vegetables a spicy taste.
  • Cucumbers can be pickled whole or in pieces. The finer the vegetables are sliced, the less time it takes to salt them.
  • Pouring the whole cucumbers, they cut off their tips. It is good to pierce the fruit in several places with a toothpick so that they are better soaked in brine.
  • In a hot pickle, cucumbers spill faster, but change color, which makes them less appetizing.
  • If you salt cucumbers hot in the bank, before pouring boiling water into it, place a knife blade under the bottom so that the glass does not crack.
  • At room temperature, cucumbers spill faster, but immediately after the right time has passed they must be placed in the refrigerator so that they do not spoil too quickly.
  • Package for pickling pickles choose tight. It is even safer to put the packages in one another. It is necessary that the cucumber juice could not leak.

It is undesirable to store freshly pickled cucumbers for more than three days: even if they do not spoil, they will still lose their unique taste.

Salted cucumbers with garlic and herbs cooked in a jar

Composition (3 liters):

  • cucumbers - 1, 5 kg;
  • garlic - 6 cloves;
  • fresh dill - 100 g;
  • bay leaf - 3 pcs .;
  • black ground pepper - 5 g;
  • salt - 20 g.

Method of preparation:

  • Finely chop the garlic and dill.
  • Wash cucumbers, cut off the tips. Each fruit cut in half across, then each half cut lengthwise into 4 parts. Divide into three approximately equal portions.
  • Wash the jar with soda, dry it.
  • At the bottom of the jar pour out pepper and a teaspoon of salt, put bay leaf and a fourth of garlic, dill.
  • Lay out one slice of cucumber. Sprinkle with a teaspoon of salt, garlic and dill, using about the same amount as in the first stage.
  • Put the next piece of cucumber. Sprinkle with a small amount of salt, pour into the jar half of the remaining spices.
  • Put the last cucumbers, sprinkle them with salt, dill and garlic pieces.
  • Close the jar with a plastic cap and shake vigorously. You need to shake for a long time, for 3-5 minutes.
  • Leave the jar for 2-3 hours at room temperature.

After that, cucumbers can be served for dinner by watering with vegetable oil. If you do not have time to eat something right away - put it in the fridge, store for no more than three days.

Cucumbers marinated in a pan with garlic, greens and mineral water


  • cucumbers - 1 kg;
  • horseradish - 1 sheet;
  • dill - 50 g;
  • celery greens (optional) - 20-25 g;
  • Provence herbs (dried) - 20 g;
  • garlic - 5 cloves;
  • salt - 40 g;
  • carbonated mineral water - 1 l.

Method of preparation:

  • Small-sized cucumbers, wash well, pat dry. Cut off the ends of vegetables. Pierce each fruit in several places with a toothpick.
  • Wash the greens, shake off the water, let dry.
  • Cut the garlic cloves into 2 pieces.
  • Place horseradish on the bottom of the pan, put celery on it and half of the dill.
  • Scatter garlic cloves on top.
  • Place cucumbers as tightly as possible.
  • Chop the remaining dill and sprinkle it on the cucumbers.
  • Dissolve salt and spices in a glass of mineral water, pour cucumbers with brine.
  • Pour in the remaining mineral water.
  • Store the pan in the fridge.

Cooked salted cucumbers prepared according to this recipe will be ready for use in a day.

Salted cucumbers with garlic and greens, cooked in a package


  • fresh cucumbers - 1 kg;
  • salt - 15 g;
  • fresh dill - 50-100 g;
  • cilantro or parsley (optional) - 50 g;
  • garlic - 5 cloves.

Method of preparation:

  • Wash young cucumbers, pat dry with paper towel. Cut off the tips of the fruit, pierce the vegetables in several places with a wooden toothpick or fork.
  • Chop garlic and greens finely. If you do not use cilantro and parsley, you need to take more dill (100 g).
  • Pour garlic and herbs, salt at the bottom of the bag.
  • Put cucumbers in the bag.
  • Tie the bag tightly and shake it.
  • Leave in the room for 2-4 hours (depending on the size of the cucumbers). Periodically shake to salt, garlic and herbs are evenly distributed.

After that, you can eat cucumbers. If you salt them not entirely, but cut into pieces, then the salting process takes only 1 hour.

Lightly salted cucumbers made with garlic and greens have a bright color, fresh taste, spicy aroma. They can be served as a separate snack or as a supplement to the side dish.

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