Fragrant lightly salted dry pickled cucumbers: an incredibly simple recipe. Dry pickling of cucumbers is a great alternative to brine and jars Cucumbers in a dry way

It seemed that what good could be from an ordinary cucumber, the composition of which is 95% water. However, the remaining 5% is fiber, as well as useful substances such as minerals, vitamins and salts.

Cucumber is a very valuable vegetable that acts as an adsorbent, as it has the ability to detoxify the entire body as a whole.

With food poisoning, cucumber is very useful due to the high content of water, which is saturated with potassium. It's no secret that potassium promotes the removal of excess fluid from the body, freeing the body from harmful substances.

It is worth noting that while eating cucumbers with meat at the same time, we can safely say that the percentage of protein absorption will significantly increase. Moreover, cucumber helps reduce appetite as well as blood sugar levels.

Fresh cucumbers are very tasty, however, pickled cucumbers are no less tasty. Despite the fact that this type of cooking cucumber has a lot of opponents, and an addition to various dishes.

The benefits of pickled cucumbers.

Despite the fact that many people think that pickling and dry pickling of cucumbers is a useless exercise, and pickled and pickled cucumbers themselves are harmful. But this is not true at all:

Lion's share useful substances and vitamins are still preserved in pickled cucumbers:

The liquid of pickled cucumbers, which they contain in in large numbers, able to saturate the body with oxygen;

They have a slight laxative effect;

Increase digestion and stimulate appetite;

They neutralize the effect of alcohol, for this reason they are used as an appetizer for strong alcohol.

Dry pickling of cucumbers: recipe

The most is dry. To prepare them, we need:

One kilogram of cucumbers;

One table spoon without the top of salt;

A couple of cloves of garlic;

Parsley and dill;

A mixture of peppers or ground black pepper;

A couple of teaspoons of coriander and dry mustard.

Cooking process:

Wash cucumbers well and cut off stems. If they are large, then we cut them into circles, the thickness of which is about two centimeters, and if they are small, we cut them into four parts along.

Then, in a separate bowl, combine salt, spices, finely chopped garlic and herbs.

Now we take a jar or a plastic container and lay it out in the following order: a layer of cucumbers - a layer of seasonings - a layer of cucumbers - a layer of seasonings, and so on, until we run out of all products.

Close the jar tightly with a lid and shake well so that all the products are thoroughly mixed again. An hour later, the cucumbers are ready to eat.

In addition, dry pickled cucumbers do not contain acetic acid which negatively affects tooth enamel.

A moderate amount of pickled and pickled cucumbers is not able to harm the body.

However, they are not recommended for those people who are prone to overweight, as they increase appetite, as well as for diseases such as atherosclerosis, hypertension, kidney and liver diseases, and the cardiovascular system.

Also, do not eat pickled and pickled cucumbers in large quantities for women during pregnancy due to the fact that they increase the secretion of the stomach.

If you ask us where the historical homeland of the cucumber is located, then we will most likely think of Russia. Yes, and how else? This is our dearest and most beloved vegetable, we will answer. And we'll be wrong. It turns out that the cucumber comes from the Indian subtropics, where it has been growing for six thousand years. Scientists rightly call it one of the most ancient vegetable crops. There are even mentions of it in the Bible, where it is called the "vegetable of Egypt." And here we are waiting for another fact that can plunge into shock. The fact is that in fact, the cucumber is not a vegetable, but a berry. It belongs to the pumpkin family and is formally a berry, like, for example, a watermelon. Botanists call the fruits of the cucumber "false berry" or "pumpkin". And just like the rest of the pumpkin family, cucumbers can be eaten raw, pickled, salted, as well as stewed and fried.

After all, who would have thought, but we are already so used to cucumbers, how we love them, that we can’t even imagine life without them, so fragrant, pimply, fresh, salty. Well, what snack can rightly be called the most popular summer in our country? Of course, salted cucumbers. There are many old recipes that have been passed down from generation to generation. This also applies salted cucumbers, the recipe of which has appeared since people learned to grow cucumbers. Each experienced hostess you will certainly find your own recipe, and more than one, for pickling fresh cucumbers, your own special secret, and inexperienced chefs will sooner or later learn this art. Besides, salted cucumbers useful for atherosclerosis, stress, poor appetite. The fiber contained in such cucumbers improves circulation in the vessels and helps the healing of microtraumas.

The season for preparing salted cucumbers is usually June-July. This wonderful snack combines the freshness of summer vegetables and bright spicy, hot and salty flavors. That is why many people love it so much - it is probably impossible to find a person who refuses such fragrant, crispy cucumbers, because they are not just a wonderful snack, but also a great 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 cooking method pickles, which does not use brine. It is simple, does not take much time and does not require special efforts(cucumbers are prepared simply and quickly - in 4-5 hours!), And lightly salted cucumbers cooked according to the recipe in a bag turn out to be very tasty!

You are ready? So let's pamper ourselves and our loved ones with lightly salted cucumbers! Here are some recipes that will help you make it tasty, fast and beautiful. After all, cucumbers practically do not change their color, remain as green as fresh ones.

Let's pick cucumbers first. Ideal cucumbers for cooking should be:
Small in size (but not too small gherkins, otherwise the game is not worth the candle at all) and one size so that salting occurs evenly;
Have black or white frequent tubercles (pimples) - as confirmation that these are pickled cucumbers, and not smooth salad ones;
Have a thin skin that will pickle faster; Be dark green in color without yellow and white blotches and without damaged places;
Firm and not sluggish. 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 harvested in the morning, before the sun has had time to dry the cucumbers and evaporate moisture from them. Is there no such possibility? Just soak selected cucumbers for 1 hour in cold water and start worship. The recipe for making lightly salted dry-cured cucumbers in a bag is actually very simple.

Pickled cucumbers in a bag

Ingredients: 1 kg cucumbers, 1 tbsp. a spoonful of salt, 1 teaspoon of sugar, 2-3 large cloves of garlic, 1 bunch of dill.

Cooking: Choose small cucumbers for pickling in a bag, up to 10 cm long (the smaller the cucumbers, the faster they salt out),

wash them well and trim the ends on both sides. Wash the dill greens, shake off excess water, dill can be finely chopped, or you can put it whole. Take a strong, durable plastic bag. Fold cucumbers into it, pour salt and sugar, add garlic, cut into slices, and dill greens. Seal the bag and shake a few times to evenly distribute the salt and sugar. Everything! Place the bag in the refrigerator for at least 6 hours. It is very convenient to make such lightly salted cucumbers in the evening, they will just be well salted overnight.

If you doubt how the cucumbers will be salted, if they themselves are dry, and no brine washes them - do not worry, they will inhale moisture, and the walls of the bag will keep it inside. Everything will be not only 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, 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 ready-salted cucumbers in the refrigerator (if they don’t eat right away, which is unlikely ...).

There is, however, another recipe for pickling cucumbers in a dry way. Its feature is that 9% is present in the ingredients table vinegar. Such cucumbers will be ready in 2-3 hours, and the taste will be just amazing.

Salted cucumbers "Expresso"

Ingredients: 1 kg fresh small cucumbers, 1 tbsp. spoon of 9% table vinegar, 1 tbsp. a spoonful of salt, 0.5 teaspoon of sugar, 2-4 cloves of garlic, 1 bunch of dill umbrellas, cherry, currant, horseradish leaves in a ratio of 3:3:1 (or to taste).

Cooking: Wash the cucumbers, remove the tails and cut into two or four slices along the cucumber. Mince the garlic. Mix all ingredients. Then place the cut cucumbers in a transparent plastic bag, add the mixture of ingredients, tie up the bag and mix everything thoroughly. Place the package of cucumbers, unopened, in the refrigerator. After two or three hours, lightly salted cucumbers are ready.

When preparing lightly salted cucumbers in a bag, there are some tricks. If you want the lightly salted cucumbers in the bag to be ready after 20-30 minutes, change the script a bit. 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. Salted cucumbers in a bag do not make sense to cook in large portions. This product actively gives 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 the spoiled vegetables will simply have to be thrown away.

And here is another great recipe. Everything, it would seem, is as usual: cucumbers, garlic, herbs, but no, again a little zest: we add dry mustard, and now our cucumbers acquire a new, exquisite taste.

Salted cucumbers with mustard(dry salting)

Ingredients: 1 kg cucumbers, 1 tbsp. a spoonful of salt (for those who do not like too salty, you can reduce), 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 ( it's for an amateur).

Cooking: 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 lengthwise into 4 parts. In a bag, mix salt, finely chopped garlic and herbs, and all other spices. Then put the cucumbers in the bag, tie it up and shake it well so that the salt-garlic-spicy mixture is mixed with the cucumbers. After 40-60 minutes, the cucumbers will be ready.

Well, now you know how to cook salted cucumbers in a bag. It's easy and fast. After all, tasty does not mean laborious. And how by the way they will come to a freshly boiled young potato with butter and green dill! Represented? Then hurry to the kitchen to cook wonderful cucumbers according to our recipes.

By the way, July 27 is International Cucumber Day Don't forget to celebrate by eating your cucumber masterpieces.

With the onset of the summer season, it is difficult to imagine a diet without vegetable snacks. Cucumbers are one of the most beloved and popular vegetables, the shortage of which does not happen on the shelves. To diversify the diet, housewives use various recipes dishes and pickles. Dry pickling of lightly salted cucumbers in a bag allows you to significantly save time and enjoy excellent taste.

About the dish

Everyone loves crispy and fragrant salted cucumbers. They go well with most side dishes, they are used as snack dishes. It's common snack to alcoholic beverages.

This vegetable is quite light, well digestible. Despite his chemical composition- 95% water, it contains substances useful to humans. Eating dishes with this fruit helps digestion, metabolism and improves the perception of vitamins and trace elements.

Many diets for weight loss use cucumbers in fresh or dishes from them. The calorie content of fruits is record low - a maximum of 15 kcal.

Unlike salting and pickling cucumbers, lightly salted cucumbers are ready to eat very quickly. Depending on the chosen method, salting time ranges from 30 minutes to 72 hours.

The dry method of pickling lightly salted cucumbers is considered the easiest and fastest. It has significant advantages: the fruits with this method of preparation are very fragrant, crispy, do not lose their natural green color.

For dry salting, glass containers are not needed. The role of the dishes will be performed by the package (it is better if it is with a clasp). The absence of the container preparation stage also saves the housewives time.

It is advisable to pickle cucumbers on the day they are collected from the garden. If they were collected the day before, you will need to pre-soak in cold water for 1-3 hours. Salt for cooking should not be iodized.

For a pleasant smell and preservation of the crunch, aromatic herbs are used: horseradish leaves and roots, cherry leaves, currants, raspberries, dill, mint. Do not increase the amount of garlic and pepper indicated in the recipe. Otherwise, the fruits will lose their elasticity and will not be crispy.

Ingredients

Servings: - +

• fresh cucumbers 1 kg
• peppercorns (allspice)10 pieces
• salt 1 tsp
• dill 1 bunch
• garlic 6 cloves
• mint 5 leaves

Calories: 13 kcal

Proteins: 0.65 g

Fats: 0.11 g

Modern speeds of life are changing us and all aspects of our life, including our habitual ones. culinary technology. We will consider in detail unusual recipe dry pickling of cucumbers - salting without water and cans, but with unusually crispy pickles. The snack dish will be ready in just a few hours, not inferior in taste to the most intricate methods of sourdough vegetables of our grandmothers!

Express salting in a dry way involves the preparation of crispy cucumbers without access to air and the usual brine. It should be borne in mind that dry salting is best suited for vegetables grown in open field and having a small size. If your cucumbers are too "grown up", then they can be cut into rings 5-6 cm long or shorter.

Dry salted cucumbers

Ingredients

• - 1 kg + -
• - 1 tbsp. l. + -
• — a few teeth + -
• - taste + -
• Tarragon - 1 sheet + -

Cooking

The recipe for dry salting is good because you get a snack quickly and do not mess with the tedious procedure of preparing the brine. This method of salting cucumbers is very convenient in the country or before picnics, when each jar in a car or bag is extra weight or space.

• Carefully wash the cucumbers under running water, put them on paper towels and wipe off the moisture. We cut off the tips (all pesticides can collect there), in several places we pierce each fruit with a toothpick or make shallow cuts with a sharp knife.
• We take a tight plastic bag, turn it inside out a little and put the prepared cucumbers inside. Sprinkle salt on top.
• Finely chop the dill, tear the tarragon coarsely with your hands, and cut the garlic into large plates. Mix spices and sprinkle cucumbers with them.
• We qualitatively tie the bag with strong twine and begin to mix the fruits with seasonings with energetic movements so that their surface is evenly covered with salt and spices.
• We put the package with the contents in the refrigerator for 10 hours. If the product was pickled in the evening, then in the morning you get magnificent salted cucumbers! It remains only to cut them thinly into circles and put on top of sandwiches with sausage! Excellent breakfast!

Dry pickled cucumbers: delicious options

* Cookie Tips

• For salting any vegetables, you can not use iodized salt. Firstly, iodine can give an unpleasant iodine taste, and secondly, this element can give unnecessary softness to vegetable flesh.
• Dry salting does not necessarily involve the use of a plastic bag. Great fit glass jar, enamel pan or a bowl. The main thing is that the access of air is limited.
• The dry pickling method requires more attention than the marinade method. In the process of salting vegetables, the bag or container must be shaken periodically - for uniform salting.
• For pickling cucumbers in a dry way, fruits with a thin skin, with frequent pimples and a bright light green color are suitable. Size matters too! Lightly salted crispy cucumbers are obtained only from small-sized fruits. If you are salting large fruits, then it is better to cut them into equal pieces. In any case, all vegetables or their pieces should be approximately the same size.
• The dry salting of cucumbers will delight you with speed if you cut each green vegetable lengthwise in half or into 4 parts. In this case, place the package with salting in a warm place (this will speed up fermentation) and after 30-40 minutes the snack is ready! Carefully scrape undissolved salt crystals and chopped herbs from the surface of the cucumbers and serve.

We hope that this simple recipe for quick dry pickling of cucumbers will become your favorite and often used, and our tips will fall into the family treasury of the secrets of tasty and healthy food.

When you really want salted cucumbers, but you don’t want to mess with jars, and you don’t have time, you can cook cucumbers in a bag without brine, the so-called dry salting. The plastic bag will retain all the moisture, but if you want your cucumbers to crunch, it's best to soak them in water for an hour before pickling.

There are many recipes for lightly salted cucumbers. And whoever came up with this fast way need to say thank you. Cucumbers in a bag are salted whole (then it is better to pick them up in the same size), or cut into slices to speed up the process. There is an ambassador with dry mustard, with sugar, various spices and even with the addition of vinegar. But the standard set: cucumbers, salt, garlic and dill - can be called a classic.

What could be tastier than crispy salted cucumbers for fried potatoes summer! And if these cucumbers are homemade and have grown in front of your eyes, the pleasure of eating them is doubled.

Quick salted cucumbers in a bag

You can also fall in love with the recipe for dry salting cucumbers because you can cook them at any time, and there are much more useful substances in cucumbers than when canned. There is really one minus - you can’t put a lot of cucumbers in a bag, but there are enough people who want to crunch.

The recipe is designed for 1 kilogram of cucumbers, but the proportions can be reduced by half if necessary. It should be taken into account the fact that, after all, cucumbers are without brine, so it is better to eat them immediately, within a few days. For long-term storage this recipe for cucumbers is not suitable for the winter.

Ingredients:

• Cucumbers 1 kg,
• Salt - 1 tablespoon,
• Sugar - 1 tablespoon
• Garlic - a few cloves
• Dill fresh or frozen (greens).

Cooking process:

To begin with, wash the cucumbers with running water, remove the flowers with pimples, let the water drain, or lay them on a paper towel.

In the meantime, let's get on with the garlic. Peel and cut into slices, or finely chop, as you like.

My dill greens and cut finely. You can use dill with umbrellas, it will not be superfluous, cucumbers will turn out more fragrant. If there is no fresh dill in the refrigerator, it does not matter, you can use frozen, it is just as fragrant as fresh.

We cut off the ends of the fruits on both sides so that they are salted faster and put the cucumbers in a bag. You will shake the cucumbers several times, they will give juice, so for reliability, you can insert the bag into the bag. Next, add salt, sugar, garlic to the cucumbers.

Add chopped dill.

The package with cucumbers needs to be tied up and shaken well so that the seasonings disperse throughout the package.

We remove cucumbers for pickling in the refrigerator for at least 8 hours, but better for a day. It is convenient to pickle in the evening.

Cucumbers in a bag can be salted without adding sugar. After trying both options, decide for yourself which method you prefer. I like it this way and that. It always turns out very tasty.

A day later, we take out salted dry-salted cucumbers from the refrigerator and crunch! I have fried potatoes today, piping hot. Treat!

I also want to tell you how quickly you can salt cucumbers. I call them five minutes. I also take cucumbers, and just cut them lengthwise into four parts. I take a little less salt, I cook without sugar. Chopped dill and garlic are also added. Shake the package. Literally lay down for a few minutes - and on the table. This option is good when there is no time to wait, but you really want a salty one!

for the recipe and step by step photos quick cucumbers in the package we thank Svetlana Kislovskaya.

Bon appetit wishes you a Notebook of recipes!