Cooking season lightly salted cucumbers usually June-July. This delicious snack combines the freshness of summer vegetables with vibrant spicy, pungent and salty flavors. That is why many people love it so much - it is probably impossible to find a person who will refuse such fragrant, crispy cucumbers, because they are not just a wonderful appetizer, but also an excellent addition to almost any dish. They can be served with borscht and potatoes, or simply with black bread ... and everything will be delicious.

The recipe for lightly salted cucumbers in a package has become very popular both among experienced and novice housewives. Dry salting is a way of cooking pickled cucumbers that 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 prepared according to the recipe lightly salted cucumbers in a package are so tasty that you will lick your fingers!

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

First, let's pick the cucumbers. 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 of the same size so that salting occurs evenly;
... Have black or white frequent tubercles (pimples) - as confirmation that these are pickled cucumbers, and not smooth salad;
... Have a thin skin that will be salted faster;
... Be a dark green color without yellow and white blotches and no spoiled spots;
... Dense and not sluggish.
It is best, of course, to take cucumbers that have just been plucked from the garden, then they will not need to be soaked. Ideally, the cucumbers should be picked in the morning, before the sun has time to dry the cucumbers and evaporate the moisture from them. There is no such possibility? Just soak selected cucumbers for 1 hour in cold water and proceed to the sacred service.
The recipe for preparing lightly salted dry-salted cucumbers in a bag is actually very simple.

Lightly salted cucumbers in the package

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

Preparation:
For pickling in a bag, choose small cucumbers, up to 10 cm long (the smaller the cucumbers, the faster they are salted), 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 sturdy, durable plastic bag... Fold the cucumbers into it, add salt and sugar, add garlic, cut into slices, and dill. Tie the bag and shake several times to distribute the salt and sugar evenly. Everything! Put 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 be well salted during the night.

If you doubt how the cucumbers will be salted, if they themselves are dry, and no brine washes them - do not worry, they will breathe moisture, and the walls of the bag will keep it inside. Everything will be not only good, but very tasty.

You can add more flavor to your cucumber by adding other spices and herbs. For example, it is very good to add whole coriander and allspice peas, cilantro, celery or tarragon greens, cherry leaves, horseradish, currants, and finely chopped hot peppers. 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-made salted cucumbers in the refrigerator (if they are not eaten right away, which is unlikely ...).

There is, however, another recipe for dry pickling of 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. a spoonful of 9% table vinegar,
1 tbsp. a spoonful of salt
0.5 tsp sugar
2-4 cloves of garlic
1 bunch of dill umbrellas
cherry leaves, currants, horseradish in a ratio of 3: 3: 1 (or to taste).

Preparation:
Wash the cucumbers, remove the tails and cut into two or four slices along the cucumber. Rub the garlic. Stir all ingredients. Then place the sliced ​​cucumbers in a clear plastic bag, add the mixture of ingredients, tie the bag and mix everything thoroughly. Place the bag of cucumbers in the refrigerator without opening. After two to three hours, lightly salted cucumbers are ready.

When cooking lightly salted cucumbers in a bag, there are some tricks. If you want lightly salted cucumbers in a bag to be ready in 20-30 minutes, slightly change the scenario. 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 soak all the slices, and then leave at room temperature. It does not make sense to cook lightly salted cucumbers in a bag in large portions. This product actively gives off 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: add dry mustard, and now our cucumbers acquire a new, exquisite taste.

Lightly salted cucumbers with mustard (dry salted)

Ingredients:
1kg of cucumbers,
1 tbsp. a spoonful of salt (for those who do not like 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 everybody).

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 small, cut them lengthwise into 4 pieces. In a bag, combine salt, finely chopped garlic and herbs, and all other spices. Then put the cucumbers in a bag, tie it up and shake well so that the salt-garlic-spice mixture is mixed with the cucumbers. After 40-60 minutes, the cucumbers will be ready.

Well, now you know how to cook lightly salted cucumbers in a bag. It's quick and easy. After all, tasty does not mean time consuming. And how by the way they will come to the freshly cooked young potatoes with butter and green dill! Have you presented? Then hurry to the kitchen to cook wonderful cucumbers according to our recipes. By the way, the International Cucumber Day is celebrated on July 27, don't forget to celebrate it by eating your cucumber masterpieces.

Bon appetit and delicious summer!

Larisa Shuftaykina

At it's peak. In addition to preparations for the winter, many are trying now, while there are fresh fruits and vegetables, to get enough of them as much as possible. After all, freshly prepared, in any case, is much healthier than canned.

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 is why there is no need to waste time, and besides the blanks, you can also pamper yourself and your loved ones with the preparation of various delicacies, not only for long-term storage, but also for consumption.

Anything you cook for the winter, you can do the same for your daily meals. It can be anything - from different compotes to complex salads, which include a whole range of different vegetables and herbs.

And today we are not talking about blanks. Today we'll talk about lightly salted cucumbers. We will cook them according to quick way, or rather in the package. Let's break it down 3 different recipes, according to which you will definitely get delicious, crispy and very healthy salted cucumbers.

Lightly salted cucumbers in a package in 5 minutes with step-by-step photo illustrations

Have guests suddenly come to you? Don't know what to put on the table as a snack? Dont be upset. We have what you need for you. To prepare these cucumbers, you only need 5 minutes. No one would guess that you made them so quickly. Can't believe it? Let's try.

Ingredients:

• Young cucumbers - 1 kg.
• Salt - 1 tablespoon
• Garlic - 3-4 cloves
• Peppercorns
• Fresh dill
• Horseradish leaves (currants, cherries)

Preparation:

Calorie content: Not specified
Cooking time: 60 minutes

- 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 leaves - 2-3 pcs.,
- a bag for pickling - 1pc.

Preparation

It is advisable to wash cucumbers of the same size well in several waters.





Cucumbers for quick pickling can be left whole, cut into halves or quarters lengthwise, and also into cubes or slices. In any case, cut the cucumbers by 1 cm on both sides.





Fill a dense bag with cucumbers. Supplement with young garlic cloves. By the way, the garlic can be crushed with a wide knife to make the slice more fragrant, or chopped with a garlic press.







Put clean cherry leaves, black currant leaves, dill umbrellas and bay leaves in 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, pull off with a thin elastic band.







Shake the contents bag vigorously for five minutes. Even after a short time, it will become noticeable that the cucumbers have changed their color and released juice, which is mixed with herbs and spices.





Send the closed bag on a plate to the refrigerator for a period of 30 minutes to 2 hours. This time is enough for fresh cucumbers to turn into salted ones.





Put crispy lightly salted cucumbers with a recognizable aroma into a jar, a deep bowl and put on the table. Lightly salted cucumbers with a hint of garlic go well with any potato, meat and poultry dishes.





Cucumbers fast food have a crunchy base and a very rich aroma.
It is 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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