One of the most popular vegetable blanks, lightly-salted cucumbers, can be cooked quite easily and simply, if you pay attention to the recipes of the so-called dry salting.
Minced pickled cucumbers in the package: the basic principles
For this homemade preparation, which usually falls on the summer months, rich in fresh vegetable harvest, cucumbers and other ingredients (spices, spices, greens, other vegetables), all put in a plastic bag and kept in the refrigerator for 1-12 hours.
Classic lightly-salted instant cucumbers
Ingredients
• cucumbers 950 g;
• 4 cloves of garlic;
• dill;
• 25 grams of salt.
Cooking
• cut cucumber tails;
• squeeze garlic with a press;
• coarsely chop the dill;
• put the garlic, greens and cucumbers in a bag, salt everything and shake the bag thoroughly, mixing the contents;
• hold the billet for an hour at room temperature, then put it in the refrigerator for 6 hours, after which salted cucumbers, the instant recipe in a package that does not contain anything complicated, can be served as a snack for meat, potatoes and main dishes, or used as an ingredient for salads, okroshka, hamburgers ...
Lemon light-salted instant cucumbers
Ingredients
• 850 g of small cucumbers (gherkins);
• 45 g of salt;
• 15 g sugar;
• sprigs of parsley;
• mint leaves;
• juice from half a lemon;
• allspice and black peas;
Cooking
• for especially small cucumbers, you can not cut the tails;
• crush pepper in a mortar;
• tear the parsley with your hands and carelessly chop the mint (to release the aroma oils);
• combine all the ingredients in a bag, squeeze lemon juice there, remember the packaging, stirring everything, and finally put cucumbers in the bag, roll in the mixture;
• put the bag in the fridge for 4-6 hours and several times during this time, turn it up while pressing it.
Savory salted instant cucumbers
Ingredients
• cucumbers 950 g;
• 7 cloves of garlic;
• 50 g of salt;
• several umbrellas of dill;
• 2 tbsp. l coriander seeds;
• 8 horseradish leaves.
Cooking
• cut the tails of cucumbers;
• crush garlic;
• Put cucumbers in a bag, transfer them, pour them with all additives that make up their future taste and aroma, and stir it up well;
• Leave for one hour on the kitchen table, then, for six hours, place the cucumbers on the shelf of the refrigerator.
Tropical, slightly salted instant cucumbers
Ingredients
• 900 g cucumbers;
• half lime;
• half an orange;
• 6 garlic cloves;
• raspberry and red currant leaves;
• 40 g of salt;
• 20 g sugar.
Cooking
• cut all cucumbers across in half;
• remove lime and orange zest;
• squeeze the juice from the orange and lime into separate dishes;
• chop the zest and add sugar to it;
• chop garlic through a press and salt;
• chop the currant and raspberry leaves;
• place the prepared ingredients in the bag in this way;
• Put cucumbers on them in the last place and pour over all the juice of citrus;
• send lightly-salted cucumbers, in the instant recipe in a package which you can hardly imagine more fruit shades, for a quarter of a day in the refrigerator.
Lightly salted cucumbers with yellow tomatoes
Basic Ingredients
• 900 g cucumbers;
• 50 g of salt;
• 10 g of sugar;
• 6-8 cloves of garlic;
• Dill sprigs and umbrellas;
• cilantro greens;
Ingredients Optional
• 800 g yellow tomatoes;
• 15 g of salt;
• 55 g of sugar;
• 4 garlic cloves;
• cherry leaves;
• sprigs of red currants with berries.
Cooking Essential
• pierce cucumbers in several places with a fork;
• garlic, crushed through a press, salt;
• chop dill and cilantro and together with dill umbrellas, garlic, sugar and cucumbers, put in a bag;
• Remember, shaking the contents of the bag and send the piece to the refrigerator for 4 hours. Additional Cooking
• cut the stalks from tomatoes and make several deep punctures on each with a fork;
• combine salt with sugar and garlic, previously passed through a press;
• mash sprigs of red currant;
• put tomatoes and everything else in the package, remember a little and leave for half an hour warm, then put in the refrigerator for 3.5 hours.
Final cooking
• remove tomatoes and cucumbers from the refrigerator;
• Put the tomatoes in the cucumbers and return the billet to the refrigerator for about 1 hour.
Taiga salted instant cucumbers
Ingredients
• 950 g cucumbers;
• leaves of raspberry, currant and cherry;
• sprigs of red currant;
• dill umbrellas;
• Dill greens;
• green onions;
• 6-8 cloves of garlic;
• sweet peas and black peas;
• 60 g of salt;
• 10 g sugar.
Cooking
• cut each cucumber in half;
• squeeze garlic through a press, rub with salt, sugar and crushed, but not powdered, chopped peas;
• finely chop the greens;
• tear the leaves of cherry, currant and raspberry;
• Put all the ingredients in the bag, and last but not least - cucumbers;
• mix the contents of the package and put them in the refrigerator for 8-12 hours, for which 3-4 times more will strengthen the process of cooking cucumbers, by mixing the filling of the package.
Instant salted cucumbers with tomatoes and peppers
In this case, lightly-salted cucumbers in the instant recipe in the package, are appetizingly combined with other vegetables, making, as a result, an excellent savory salad.
Ingredients
• 900 g cucumbers;
• one large sweet pepper;
• two large strong tomatoes;
• 60 g of salt;
• 20 g of sugar;
• 7 cloves of garlic;
• dill;
• sprig of parsley;
• basil;
• 1 tbsp. l sesame seeds;
• 1 tsp. black peppercorns;
• 3 tbsp. l sunflower oil.
Cooking
• cut the tails of cucumbers and make 3-4 longitudinal cuts, remove the stalks from the tomato and make several cuts deep into, remove the stalk of the pepper, cut it, clean the middle and cut the pepper into straws; • finely chop the dill, basil and parsley;
• Mix all the ingredients in a bag, add the vegetables last;
• remember the package and leave for an hour and a half in the kitchen;
• Then, remove the lightly salted salad for 8 hours on the shelf of the refrigerator.
Instant-salted cucumbers in Mexican style
Ingredients
• 850 g cucumbers;
• dill;
• 1 tbsp. l tabasco spicy sauce;
• 3 tbsp. l vegetable oil (sunflower);
• 20-30 g of salt;
• 10 g sugar.
Cooking
• cut cucumbers longitudinally and deeply in several places;
• mix butter, sauce, sugar with salt and a large green cuts right in the bag;
• place cucumbers in the bag and shake well to cover the mixture evenly;
• leave the bag for an hour in the kitchen, then move from room temperature to the refrigerator for 4-6 hours, during which another 2-3 times stir the snack.
Original salted quick-cooking cucumbers
Ingredients
• 900 g cucumbers;
• tarragon greens;
• basil leaves;
• mustard seeds 1 tsp;
• coriander seeds 1 tsp;
• 50 ml of olive (salad) oil;
• 30-50 ml of soy sauce;
• 55 g of salt;
• 15 g sugar.
Cooking
• pierce each cucumber in several places with a fork;
• mix salt, sugar, mustard and coriander, cut greens to them, add basil, vegetable oil, sauce and all that is better to do right in the package;
• place the cucumbers in a bag and remember it so that the vegetables are mixed in from all sides;
• remove cucumbers for 8-10 hours in the refrigerator and crush 3-4 times during this time.
Sliced cucumbers for instant recipes in a package: secrets and tricks
1. For dry salted cucumbers, choose a strong bag, and for fidelity, place the first bag in the second bag for cooking and storage.
2. Sending these cucumbers on the shelf of the refrigerator, you need to release air from their packaging and tightly tie the bag, as the taste and aroma of the snack will be all the more richer than the air in the cooking process.
3. Cucumbers of dry salting are prepared in small portions, because their shelf life in the refrigerator is a couple of days. 4. Taking the freshly-salted cucumbers in the package, you should first of all pay attention to medium-sized varieties with a thin, embossed, pimply skin, in short, the very ones with a season that is summer. But, in principle, any are suitable, albeit there will be large cucumbers, with a smooth dense skin, to lose in taste. But, if the first can be salted entirely, then the second - only in cutting.
5. The smaller the cucumbers, the sooner their ambassador will end. There are even slightly salted cucumbers of almost instant readiness (15-30 minutes), which are all that is needed - cut into circles.
6. In any case - cucumbers must be fresh, strong and intact.
7. If cucumbers are literally taken from the garden for pickling, harvest should be done early in the morning before the sun dries the vegetables.
8. To make the cucumbers crispy, soak them for an hour or two in ice-cold water.
9. Cut tails, pierce with a fork, make transverse or longitudinal cuts, cut into large pieces - all this is done so that cucumbers are ready faster and fuller, more saturated with the flavors and flavors of the salted ingredients.
10. For lightly salted cucumbers, the instant recipe in the package necessarily contains salt, which should be ground not fine, but coarse, and in no case should it be iodized.
11. If the finished cucumbers came out salted - just add a spoonful of sugar to the bag, mix everything and keep in the fridge for another couple of hours.
