One of the favorite summer dishes is salted cucumbers. Hand-made green crispy vegetables will be a delicious addition to any dish. Read about how to cook such a spicy appetizer in a hurry, read further in the article.
How to choose and prepare cucumbers
Midsummer - cucumber season. Freshly picked vegetables can be salted in a quick way, not in a can, but in a plastic bag. The recipe for dry salting is simple and delicious.
Important! The tubercles on the cucumber peel are used to remove excess moisture, and it is these varieties that are best suited for salting.
The main thing is to choose the main component - cucumbers:
- all vegetables should be the same size - so they can evenly salted;
- for salting, you need to choose varieties with small pimples, a smooth peel is a sign of a salad look;
- the skin should be thin, but at the same time dense, bright green;
- vegetables should not have yellow or dark spots, spoiled places;
- the structure of Zelentsy is dense, sluggish fruits are not suitable for salting.
How to pickle cucumbers in a bag
The best time to pickle pickles is in the early morning until the moisture in them begins to evaporate under the scorching sun. If vegetables are bought on the market, then after a thorough inspection they should be poured with cold water for 3 hours. During this time, those who have taken Zelentsy will “move away” and become bright and dense.
With dill and garlic
Did you know? The calorie content of light-salted cucumbers is almost identical to fresh and amounts to 12.2 kcal per 100 g.
- Wash Zelentsy.
- Trim the ends of the fruit on both sides, cut into 2 parts.
- Chop garlic and herbs as finely as possible.
- Take a dry bag of the right size.
- Fold all the slices, add salt.
- Stir the contents well so that the salt and garlic are evenly distributed.
- Tie tightly, put in the refrigerator for 2-3 hours.
- To speed up the salting out, shake the bag every half hour (optional).
With sugar
To diversify the taste of cucumbers, salted in a package, you can add additional spices to the main recipe.
For example, you should add a little sugar, as well as mustard powder. In this case, dill is better to take in umbrellas.
- Wash 1 kg of cucumbers under the tap.
- Trim the ends, cut the green leaves lengthwise into 4 parts.
- Put dill with umbrellas (dry or green) in a bag.
- Add 1 tablespoon of salt and 0.5 tablespoon of sugar.
- To stir thoroughly.
- Cut half the hot pepper in half rings, finely chop 4-5 garlic cloves, add 0.5 teaspoon of mustard powder.
- Put in a bag, shake well, distributing spices and seasonings evenly.
- Tie the bag firmly, soak for 2 hours at room temperature.
- Then place the bag in the refrigerator at the same time.
Sugar and mustard add a touch of piquancy to the familiar salted flavor of this appetizer.
With apple cider vinegar
You can also cook salted appetizer in an hour and a half, if you add 1 tablespoon of apple cider vinegar to the main ingredients.
Did you know? Novonezhinsky cucumber in 2005 was officially unveiled a monument in the city of Nizhyn (Chernihiv region). The variety is sold in more than 70 countries, and pickles from Nezhin were delivered to the imperial court back in the time of Catherine II.
It will speed up the pickling process, and after a short time the dish can be served at the table.
- Rinse cucumbers (1 kg) well with running water, dry with a towel or napkin.
- Cut into 6-8 strips along, after cutting off the tips.
- Finely chop the greens (to taste, except dill, you can cut cilantro, basil, parsley).
- Squeeze a few cloves of garlic through the garlic, mix with herbs and put in a bag.
- Add 1 teaspoon of salt and sugar, as well as 2 tablespoons of apple cider vinegar.
- Mix the vegetables properly, put in a bag.
- Shake well to evenly place ingredients.
- Tie tightly, leave at room temperature for 40-50 minutes.
Serve on the table by pouring sun oil on young potatoes and other favorite dishes, as well as on strong drinks.
Terms and conditions of storage of blanks
The lightly salted cucumbers remaining after the family feast must be placed in a glass jar, tightly closed with a nylon cover and refrigerated. In this case, the product will remain salted for another 2-3 days.
Important! Salted cucumbers should not be consumed by people who have stomach diseases, kidney and pancreas problems, as well as hepatitis, cholecystitis, atherosclerosis, and heart disease.
Subject to some rules, salted cucumbers will remain piquant and crispy longer:
- If you place a glass jar with light-salted appetizer in a cold cellar, they will be able to maintain their taste for up to 7 days.
- The smaller the greens, the sooner they will salinize. It is better to choose fruits 8-10 cm long.
- It is best to cook these vegetables in a packet in small portions so that they can be eaten in one sitting.
Useful Tips
A few tricks will help to better prepare and preserve light-salted cucumbers:
- To determine the bitterness of a cucumber when buying, you need to try the darkest part of it.
- Before the ambassador, greens need to be soaked, even if they have just been from the garden.
- Horseradish, dill, currant leaves contain tannins, which allow cucumbers to be crispy.
- It is best to use rock salt.
- For quick salting, you can chop the peel of the vegetable with a fork.
Salted cucumbers can be salted not only at home in banks, but also in such an unusual capacity as a bag. This spicy appetizer will add a bright and tasty note to the dining table and diversify the daily menu.
