One of the most popular vegetable preparations, light-salted cucumbers, can be prepared very easily and simply, if you pay attention to the recipes of the so-called dry salting.
Instant salted cucumbers in a package: basic principles
For this homemade preparation, the time of which usually falls during the summer months, rich in fresh vegetable crops, cucumbers and other ingredients (spices, spices, herbs, other vegetables), everything is placed in a plastic bag and kept in the refrigerator for 1-12 hours.
Classic salted instant cucumbers
Ingredients
• cucumbers 950 g;
• 4 cloves of garlic;
• dill;
• 25 g of salt.
Cooking
• cut the cucumber tails;
• squeeze the garlic using a press;
• chop dill coarsely;
• put the garlic, herbs and cucumbers in a bag, salt everything and shake the bag well, mixing the contents;
• keep the billet for an hour at room temperature, then put it in the refrigerator for 6 hours, after which, light-salted cucumbers, the quick recipe in the package of which does not contain anything complicated, can finally be served as an appetizer for meat, potatoes and main dishes, or use 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 of 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;
• chop pepper in a mortar;
• tear the parsley with your hands and casually chop the mint (to release aromatic oils);
• combine all the ingredients in a bag, squeeze lemon juice there, remember the packaging, stirring everything and, finally - put the cucumbers in the bag, roll in the mixture;
• put the bag in the refrigerator for 4-6 hours and several times during this time, rotate it, kneading.
Spicy salted instant cucumbers
Ingredients
• cucumbers 950 g;
• 7 cloves of garlic;
• 50 g of salt;
• several dill umbrellas;
• 2 tbsp. l coriander seeds;
• 8 horseradish leaves.
Cooking
• cut the tails of the cucumbers;
• crush garlic;
• put the cucumbers in a bag, transfer, sprinkle with all the additives that make up their future taste and aroma, and thoroughly tear it;
• Leave for one hour on the kitchen table, then put the cucumbers on the shelf of the refrigerator for six hours.
Tropical lightly salted cucumbers
Ingredients
• 900 g of cucumbers;
• half lime;
• half an orange;
• 6 garlic cloves;
• leaves of raspberries and red currants;
• 40 g of salt;
• 20 g of sugar.
Cooking
• cut all the cucumbers in half across;
• remove zest from lime and orange;
• squeeze the juice from the orange and lime into a separate bowl;
• grind the zest and pour sugar into it;
• chop the garlic through a press and salt;
• chop currant and raspberry leaves;
• put the prepared ingredients in a bag in this way;
• put cucumbers in the last place and fill them with citrus juice;
• send light-salted cucumbers, in a quick recipe in a package which you can hardly imagine more fruit shades, for a quarter of a day in the refrigerator.
Salted pickles with yellow tomatoes
Main ingredients
• 900 g of cucumbers;
• 50 g of salt;
• 10 g sugar;
• 6-8 cloves of garlic;
• sprigs of dill and its umbrellas;
• green cilantro;
Additional ingredients
• 800 g of yellow tomatoes;
• 15 g of salt;
• 55 g of sugar;
• 4 garlic cloves;
• cherry leaves;
• sprigs of red currant with berries.
Main cooking
• pierce the cucumbers in several places with a fork;
• salt garlic squeezed through a press;
• chop the dill and cilantro and with dill umbrellas, garlic, granulated sugar and cucumbers, put in a bag;
• Remember, shaking, the contents of the package and send the workpiece to the refrigerator for 4 hours.
Additional cooking
• cut the stems from the tomatoes and on each make a few deep punctures with a fork;
• combine salt with sugar and garlic, previously passed through a press;
• mash branches of red currant;
• put tomatoes and everything else in a bag, remember a little and keep it warm for half an hour, then put it in the refrigerator for 3.5 hours.
Final cooking
• remove tomatoes and cucumbers from the refrigerator;
• shift the tomatoes to the cucumbers and return the harvest to the refrigerator for about 1 hour.
Instant salted taiga cucumbers
Ingredients
• 950 g of cucumbers;
• leaves of raspberries, currants and cherries;
• branches of red currant;
• dill umbrellas;
• dill greens;
• green onions;
• 6-8 cloves of garlic;
• allspice and black peppers;
• 60 g of salt;
• 10 g of sugar.
Cooking
• cut each cucumber in half lengthwise;
• squeeze the garlic through a press, grind with salt, sugar and crushed, but not powdered, peas;
• finely chop the greens;
• tear the leaves of cherries, currants and raspberries;
• put in a bag all the ingredients, in the last turn - cucumbers;
• mix the contents of the package and put it in the refrigerator for 8-12 hours, for which strengthen the process of cooking cucumbers 3-4 more times by stirring the filling of the package.
Instant salted cucumbers with tomatoes and peppers
In this case, the light-salted cucumbers in the instant recipe in the bag are appetizingly combined with other vegetables, making, as a result, an excellent piquant salad.
Ingredients
• 900 g of cucumbers;
• one large bell pepper;
• two large strong tomatoes;
• 60 g of salt;
• 20 g of sugar;
• 7 cloves of garlic;
• dill;
• parsley branches;
• basil;
• 1 tbsp. l sesame seeds;
• 1 tsp black pepper peas;
• 3 tbsp. l sunflower oil.
Cooking
• cut the tails of the cucumbers and make 3-4 longitudinal cuts, remove the stalks of the tomato and make a few cuts in depth, remove the stem from the pepper, cut it, clean the middle and cut the pepper into strips;
• finely chop dill, basil and parsley;
• mix all the ingredients in a bag, add vegetables last;
• remember the package and leave it for an hour and a half in the kitchen;
• then, put the salted salad for 8 hours on the shelf of the refrigerator.
Mexican salted cucumbers instant
Ingredients
• 850 g of cucumbers;
• dill;
• 1 tbsp. l hot Tabasco sauce;
• 3 tbsp. l vegetable oil (sunflower);
• 20-30 g of salt;
• 10 g of sugar.
Cooking
• cut the cucumbers longitudinally and deeply in several places;
• mix butter, sauce, sugar with salt and coarsely chopped greens directly in the bag;
• put cucumbers in a 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 stir the snack 2-3 more times.
Original instant salted cucumbers
Ingredients
• 900 g of cucumbers;
• green tarragon;
• 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 of sugar.
Cooking
• pierce each cucumber in several places with a fork;
• mix salt, sugar, mustard and coriander, chop coarsely greens, add basil, vegetable oil, sauce and all this - it is better to do it right in the bag;
• put the cucumbers in the bag and remember it so that the vegetables are on all sides in the mixture;
• put the cucumbers for 8-10 hours in the refrigerator and knead 3-4 times during this time.
Instant salted cucumbers in a package: secrets and tricks
1. For dry salted cucumbers, choose a strong bag, and for fidelity - place, at the time of preparation and storage, the first bag in the second bag.
2. Sending these cucumbers to the shelf of the refrigerator, you need to let the air out of their packaging and tie the bag tightly, as the taste and aroma of the snack will be richer the less the air surrounds it during cooking.
3. Cucumbers of dry salting are prepared in small portions, because their shelf life in the refrigerator is a couple of days.
4. When taking salted cucumbers according to quick recipes in a bag, you should, first of all, pay attention to medium-sized varieties with a thin, embossed, pimpled skin, in short, the very ones whose season is summer. But, in principle, any, although large cucumbers, with a smooth dense skin, will lose in taste. But, if the former can be salted whole, then the latter can only be sliced.
5. The smaller the cucumbers - the sooner their ambassador will end. There are even lightly salted cucumbers of almost instant readiness (15-30 minutes), which are just what you need - cut into circles.
6. In any case, cucumbers should be fresh, strong and intact.
7. If pickles 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, pre-soak them an hour or two in ice water.
9. Cut ponytails, pierce with a fork, make transverse or longitudinal cuts, cut into large pieces - all this is done so that the cucumbers are ready faster and fuller, more saturated with the tastes and aromas of the salted ingredients.
10. For lightly salted cucumbers, the instant recipe in the bag necessarily contains salt, which should not be finely ground, but coarse, and in no case should it be iodized.
11. If the finished cucumbers come out salted - just add a spoonful of sugar to the bag, mix everything and keep in the refrigerator for a couple more hours.
