Delicious lightly salted cucumbers in a jar, recipe with photos - how to make lightly salted cucumbers using hot and cold methods.

You can lightly salt cucumbers hot or cold. I’ll tell you about both, and you decide for yourself which one to use.

Pickling without vinegar, using only salt and sugar, occurs due to the natural fermentation of vegetables. If you choose the cold method, then the cucumbers take longer to pickle, but if you make lightly salted cucumbers using the hot method, then the delicious snack is ready in just a few hours.

Recipe for pickling lightly salted cucumbers in a jar with cold brine.

For such a preparation for a 3-liter jar you will need:

— 1.6 kg of cucumbers straight from the garden;

- salt 80 g and granulated sugar 30 g;

- horseradish leaves;

- 1 pod of sweet pepper;

— dill (you can use fresh or dried along with inflorescences);

- a couple of cloves of garlic;

- black and allspice pepper.

Preparation simple: put horseradish at the bottom of a washed, clean jar, then cucumbers, peppercorns cut in half, peeled garlic cloves, add black and allspice, and place dill on top.

Separately prepare brine for lightly salted cucumbers: Add salt and sugar to well or filtered cold water and stir thoroughly. Let it sit so that the impurities settle to the bottom.

Then, pour the brine into the cucumbers in a jar, cover with a plastic lid and leave for 3-4 days in a warm place for pickling. In hot weather, lightly salted cucumbers cooked in cold water are usually fermented within 24 hours.

Now, how to cook lightly salted cucumbers using the hot method.

This method of pickling is made using the same ingredients. However, fill the cucumbers in a jar with boiling brine. Simply, prepared as described above, and filtered brine for lightly salted cucumbers from salt and sugar, you need to boil and pour it over the cucumbers already placed in jars. Such a tasty and quick snack is ready in 7-8 hours.