Lightly salted cucumbers in a jar using the hot method

Young potatoes with dill and butter, fresh bread with lard and lightly salted cucumbers – this is what the most delicious summer lunch looks like. Let’s make crispy, aromatic and very tasty lightly salted cucumbers in a jar! It is impossible to tear yourself away from them, the vegetables will serve as an excellent snack for any table. There is simply no one who is indifferent! The advantage of this recipe is that the vegetables can be stored in brine in a jar for quite a long time, while they retain their taste and do not become more salty. Lightly salted cucumbers using the hot method are very quick and easy to prepare, even an inexperienced cook can handle it.

Spicy spices, fresh herbs and young garlic give cucumbers an amazing taste and aroma. Fragrant cucumbers according to this simple recipe will be ready the next day. Stock up on young fresh cucumbers to fully enjoy the crispy texture and impeccable taste.

Advice! If the cucumbers have been lying in the sun for a while, soak them in cold water for an hour, this will make them more elastic and crispy.

Ingredients for making lightly salted cucumbers in a jar using the hot method:


  • Cucumbers – 700 g.

  • Water – 1 l.

  • Salt – 2 tbsp.

  • Sugar – 1 tsp.

  • Garlic – 3-4 cloves.

  • Horseradish leaves – 1 pc.

  • Dill umbrellas – 1-2 pcs.

  • Black allspice – 3 peas.

  • Cloves – 1 bud.

  • Coriander seeds – 0.5 tsp.

Recipe for making lightly salted cucumbers in a jar using the hot method

Step-by-step instructions:

1. Wash the cucumbers, cut off the ends. Peel the garlic cloves.

2. Wash the horseradish leaf and dill sprigs, chop coarsely, and place on the bottom of a two-liter jar. You can also add cherry or blackcurrant leaves. Add garlic cloves and spices.

3. Tightly pack fresh cucumbers into the jar.

4. Mix salt and sugar in a ladle or small saucepan. Pour in 1 liter of purified water. Stirring until the salt and sugar are completely dissolved, bring the brine to a boil.

5. Pour the boiling brine over the cucumbers in the jar. The liquid should completely cover the vegetables. Lightly cover the jar with a lid, leave the cucumbers to cool to room temperature. Then tightly close the jar with lightly salted cucumbers with a nylon lid and put in the refrigerator for 24 hours.

6. After the specified time, the lightly salted cucumbers will be ready.

7. We take them out of the jar, cut them into portions and serve with fried potatoes, baked chicken or shashlik.

Bon appetit!

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