How to make lightly salted cucumbers in a bag recipe. Lightly salted cucumbers in a bag
The season for preparing lightly salted cucumbers is usually June-July. This wonderful appetizer combines the freshness of summer vegetables with bright spicy, tangy and salty flavors. That is why so many people love it - it is probably impossible to find a person who will refuse such aromatic, crispy cucumbers, because they are not just a wonderful snack, but also an excellent addition to almost any dish. They can be served with borscht, and with potatoes, or just with black bread... and everything will be delicious.
The recipe for lightly salted cucumbers in a bag has gained great popularity among both experienced and novice housewives. Dry salting is a method of cooking pickles, which does not use brine. It is simple, does not take much time and does not require much effort (cucumbers are prepared simply and quickly - in 4-5 hours!), and lightly salted cucumbers prepared according to the recipe in a bag turn out so tasty that you will lick your fingers!
You are ready? So let's treat ourselves and our loved ones with lightly salted cucumbers! Here are a few recipes that will help you make it tasty, fast and beautiful. After all, cucumbers practically do not change their color and remain as green as fresh.
First, let's choose cucumbers. Ideal cucumbers for cooking should be:
Small in size (but not too small gherkins, otherwise the game is not worth the candle) and the same size so that the salting occurs evenly;
. To have black or white frequent tubercles (pimples) - as confirmation that these are pickling cucumbers and not smooth salad cucumbers;
. Have a thin skin that will be salted faster;
. Be dark green in color without yellow or white inclusions and without damaged areas;
. Dense and not flaccid.
It is best, of course, to take cucumbers that have just been picked from the garden; then they will not need to be soaked. Ideally, cucumbers should be picked in the morning, before the sun has time to dry the cucumbers and evaporate the moisture from them. Isn't there such a possibility? Simply soak selected cucumbers for 1 hour in cold water and begin the ritual.
The recipe for making lightly salted, dry-salted cucumbers in a bag is actually very simple.
Lightly salted cucumbers in a bag
Ingredients:
1 kg cucumbers,
1 tbsp. spoon of salt,
1 teaspoon sugar,
2-3 large cloves of garlic,
1 bunch of dill.
Preparation:
Choose small cucumbers for pickling in a bag, up to 10 cm long (the smaller the cucumbers, the faster they pickle), wash them thoroughly and cut off the ends on both sides. Wash the dill greens, shake off excess water, the dill can be finely chopped, or you can put it whole. Take a strong, durable plastic bag. Place cucumbers in it, add salt and sugar, add garlic, cut into slices, and dill. Tie the bag and shake several times so that the salt and sugar are evenly distributed. All! Place the bag in the refrigerator for at least 6 hours. It is very convenient to make these lightly salted cucumbers in the evening; they will be thoroughly salted overnight.
If you doubt how the cucumbers will be salted if they themselves are dry and no brine washes them, don’t worry, they will breathe in moisture, and the walls of the bag will keep it inside. Everything will be not just good, but very tasty.
You can make the taste of cucumbers more piquant by adding other spices and herbs. For example, it is very good to add whole peas of coriander and allspice, cilantro, celery or tarragon, cherry, horseradish, currant leaves, and finely chopped hot pepper. Of course, not all at once, but 1-2 new ingredients to the original recipe, then your cucumbers will have a new taste every time.
Store the prepared lightly salted cucumbers in the refrigerator (unless you eat them right away, which is unlikely...).
There is, however, another recipe for dry pickling cucumbers. Its trick is that the ingredients contain 9% table vinegar. These cucumbers will be ready in 2-3 hours, and the taste will be simply amazing.
Lightly salted cucumbers "Expresso"
Ingredients:
1 kg fresh small cucumbers,
1 tbsp. spoon of 9% table vinegar,
1 tbsp. spoon of salt,
0.5 teaspoons sugar,
2-4 cloves of garlic,
1 bunch of dill umbrellas
leaves of cherry, currant, horseradish in a ratio of 3:3:1 (or to taste).
Preparation:
Wash the cucumbers, remove the stems and cut into two or four slices along the cucumber. Crush the garlic. Mix all ingredients. Then place the cut cucumbers in a transparent plastic bag, add the mixture of ingredients, tie the bag and mix everything thoroughly. Place the bag of cucumbers, without opening, in the refrigerator. After two to three hours, lightly salted cucumbers are ready.
When preparing lightly salted cucumbers in a bag, there are some tricks. If you want the pickled cucumbers in the bag to be ready in 20-30 minutes, change the script a little. In this case, cut the cucumbers into slices, place in a bag, add seasonings and shake vigorously for a while, allowing the juice to evenly saturate all the slices, and then leave at room temperature. It makes no sense to cook lightly salted cucumbers in a bag in large portions. This product actively releases juice, so it will not be stored for a long time (no more than 2-3 days), so you need to calculate everything correctly, otherwise you will simply have to throw away the spoiled vegetables.
Here's another great recipe. Everything seemed to be as usual: cucumbers, garlic, herbs, but no, another little twist: add dry mustard, and now our cucumbers acquire a new, refined taste.
Lightly salted cucumbers with mustard (dry salted)
Ingredients:
1 kg cucumbers,
1 tbsp. a spoonful of salt (for those who don’t like it too salty, you can reduce it),
2-3 cloves of garlic,
dill and parsley,
ground black pepper or a mixture of peppers - to taste,
dry mustard and ground coriander - 2-3 teaspoons (this is not for everyone).
Preparation:
Start cooking by washing the cucumbers and cutting off the ends. If the cucumbers are large, cut them into circles 1.5-2 cm thick; if they are small, cut them lengthwise into 4 pieces. In a bag, mix salt, finely chopped garlic and herbs, and all other spices. Then place the cucumbers in the bag, tie it and shake it well so that the salt-garlic-spicy mixture is mixed with the cucumbers. In 40-60 minutes the cucumbers will be ready.
Well, now you know how to cook lightly salted cucumbers in a bag. It's easy and fast. After all, tasty does not mean labor-intensive. And how convenient they will be with freshly cooked young potatoes with butter and green dill! Introduced? Then hurry to the kitchen to prepare wonderful cucumbers according to our recipes. Oh, by the way, July 27 is International Cucumber Day, don’t forget to celebrate by eating your cucumber masterpieces.
Bon appetit and a delicious summer!
Larisa Shuftaykina
It is unknown who first came up with the idea of cooking lightly salted cucumbers instant cooking in the package, but this idea is brilliant.
Through testing, our culinary experts determined some rules, thanks to which quick-cooking lightly salted cucumbers in a bag turn out to be really “quick”. So:
- It is best to soak cucumbers for at least a couple of hours in cold water, so they will be crispy;
- In order for the salt to penetrate the cucumbers faster, you can prick them with a fork, cut off the ends, or simply cut them lengthwise or crosswise - the smaller the pieces, the faster the cucumbers will be salted;
- Garlic for lightly salted cucumbers (if it is in the recipe) is better to take young, it is more tender and more aromatic;
- It is advisable to grind spices (black pepper, allspice) in a mortar immediately before cooking;
- Salt - strictly coarse, not “Extra” and not iodized!
- Even if this is not in the recipe, it is advisable to leave the bag with cucumbers and spices for at least an hour at room temperature, and only then put it in the refrigerator - the pickling process will be much more fun.
There are few rules, few ingredients, and too many recipes, however, each of them is good in its own way, and you can try each of them this cucumber summer. Let's get started!
Lightly salted cucumbers in package No. 1
Ingredients:
1 kg cucumbers,
1 tbsp. coarse salt,
1 bunch of dill.
Preparation:
For pickling, it is better to take medium-sized cucumbers, but if you are lucky enough to get “horses”, cut them crosswise into two or three parts. Cut off the ends of whole cucumbers and chop the dill. Place the cucumbers and dill in a tight plastic bag and sprinkle with a level tablespoon of salt. Tie the bag, you can put it in a second one for strength. Shake the bag well to mix all the ingredients and place it in the refrigerator for 6-8 hours. Shake the bag a couple of times while the cucumbers are salting. Ready! For extra flavor, add a couple of cloves of garlic.
Lightly salted cucumbers in bag No. 2
Ingredients:
1 kg cucumbers,
2 tbsp. salt,
1 tsp Sahara,
3-4 cloves of garlic,
sprigs of parsley and dill - to taste.
Preparation:
Cut the washed cucumbers lengthwise into 4 parts and place them in a bag. Coarsely chop the garlic cloves and chop the herbs. Place in a bag with cucumbers, add salt and sugar and seal the bag. Shake to mix well and place the bag in the refrigerator for 5-6 hours.
Lightly salted cucumbers in bag No. 3
Ingredients:
1 kg cucumbers,
1 des.l. salt,
2-3 cloves of garlic,
greenery,
ground black pepper, bay leaf, dried paprika - to taste.
Preparation:
Rinse the cucumbers well, cut off the ends and cut them in half or quarters lengthwise. You can add parsley, horseradish leaves, currants and cherries to a bouquet of greens, but dill is a must in pickled cucumbers! Rinse the greens, shake off the water and chop. Finely chop the garlic; you can pass some of it through a press. Add spices and seasonings to taste. Place all the ingredients in a strong plastic bag, tie it, shake to mix, and leave at room temperature for a couple of hours.
Lightly salted cucumbers in a bag with tomatoes (lightly salted salad)
Ingredients:
500 g cucumbers,
1-2 tomatoes,
½ bunch of parsley
½ bunch of dill,
5 peas of allspice,
½ tbsp. salt,
1-2 cloves of garlic,
a pinch of sugar.
Preparation:
Wash the cucumbers and pour cold water. While they are soaking, chop the garlic and herbs, put them in a bag and add salt and sugar. Wipe the cucumbers, cut off the ends, cut them in half or quarters lengthwise and place in a bag. Stir until the salt and spices evenly coat the cucumbers. Cut the strong tomato into large slices and place in a bag. Stir gently and leave at room temperature for a couple of hours.
Lightly salted cucumbers in the “Fragrant” package
Ingredients:
1 kg small cucumbers,
1 head of garlic,
1 tbsp. salt,
1 tsp Sahara,
1 bunch of dill,
any greens - optional.
Preparation:
Soak the cucumbers in cold water for 2 hours. Before salting, wipe each one dry, cut off the ends and prick with a fork. Chop the dill and herbs, cut the garlic cloves in half. Place cucumbers and herbs with garlic in a bag, add salt and sugar, tie tightly and shake well. Leave at room temperature for a couple of hours, then put in the refrigerator for another 1-2 hours.
Lightly salted cucumber salad
Ingredients:
1 kg cucumbers,
1 tbsp. without a mountain of salt,
3-4 cloves of garlic,
½ tsp. Sahara,
1 tsp table vinegar,
1 tbsp. vegetable oil,
1 bunch of greens (dill, parsley are required, the rest to taste),
coarsely ground black pepper, dried paprika - to taste.
Preparation:
Wash the cucumbers, cut off the ends and cut lengthwise into 2 or 4 parts. Chop the greens, finely chop the garlic. Place all the prepared ingredients, herbs and spices in a bag, tie the bag and shake well so that the cucumbers are evenly salted. Leave for an hour at room temperature, then put in the refrigerator for 2-3 hours.
Almost all recipes are designed for 1 kg of cucumbers. This is no accident. Instant lightly salted cucumbers in a bag can be stored in the refrigerator for no more than 3 days, then they become limp and over-salted. However, such a delicious dish is unlikely to stay in the refrigerator for long.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
At it's peak. In addition to preparing for the winter, many people are trying now, while there are fresh fruits and vegetables, to get as much of them as possible. After all, freshly prepared food is, in any case, much healthier than canned food.
The availability of fresh vegetables on the market is also an important factor in order to replenish the body useful substances and vitamins. And that’s why there is no need to waste time, and in addition to preparations, you also need to pamper yourself and your loved ones by preparing various goodies not only for long-term storage, but also for consumption.
Whatever you prepare for the winter, the same can be done for everyday food. It can be anything - from different compotes to complex salads, which include a whole set different vegetables and greenery.
And today we will not talk about preparations. Today we’ll talk about lightly salted cucumbers. We will prepare them according to fast way, or rather in a package. Let's look at 3 different recipes that will definitely give you delicious, crispy and very healthy lightly salted cucumbers.
Lightly salted cucumbers in a bag in 5 minutes with step-by-step photo illustrations
Do you suddenly have guests? Don't know what to put on the table as a snack? Dont be upset. We have what you need. To prepare these cucumbers you only need 5 minutes. No one will ever guess that you made them so quickly. Don't believe it? Let's try.
Ingredients:
- Young cucumbers - 1 kg.
- Salt - 1 tbsp.
- Garlic - 3-4 cloves
- Peppercorns
- Fresh dill
- Horseradish leaves (currant, cherry)
Preparation:
Calories: Not specified
Cooking time: 60 min
- medium-sized cucumbers – 1 kg,
- coarse salt – 1 tsp. full,
- granulated sugar – 1 tsp,
- dill umbrellas – 2-3 pcs.,
- currant leaf – 5-6 pcs.,
- cherry leaf – 3-4 pcs.,
- garlic – 2-3 cloves,
- peppercorns – 10 pcs.,
- bay leaf – 2-3 pcs.,
- pickling bag – 1 pc.
Preparation
It is advisable to wash cucumbers of the same size well in several waters.
For quick pickling, cucumbers can be left whole, cut into halves or quarters lengthwise, or into cubes or circles. In any case, trim the cucumbers by 1 cm on both sides.
Fill a tight bag with cucumbers. Add some young garlic cloves. By the way, you can crush the garlic with a wide knife to make the clove more flavorful, or chop it with a garlic press.
Place clean cherry and black currant leaves, dill umbrellas and bay leaves into the bag.
Sprinkle cucumbers with herbs and garlic with coarse salt and granulated sugar. Add peppercorns.
Tie the bag tightly or fasten it with a clip, and tighten it with a thin elastic band.
Shake the bag and contents vigorously for five minutes. Even after a short time, it will become noticeable that the cucumbers have changed their color and released juice, which mixed with herbs and spices.
Place the sealed bag on a plate in the refrigerator for 30 minutes to 2 hours. This time is enough for fresh cucumbers to turn into lightly salted ones.
Place crispy lightly salted cucumbers with a recognizable aroma in a jar, deep bowl and place on the table. Lightly salted cucumbers with a hint of garlic go deliciously with any potato, meat and poultry dishes.
Instant cucumbers have a crispy base and a very rich flavor.
Important to remember: The longer lightly salted cucumbers are stored in the refrigerator, the saltier they become. The finished snack can be stored in a container with a lid for 3-6 days.
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