How to cook salted cucumbers?

In the middle of summer, the harvesting season begins. The first among vegetables ripen cucumber. Unlike its close relatives (zucchini, pumpkins), it is valued immature, and it is more difficult to keep it fresh for a long time. For the harvest of cucumbers for a week not to lose the freshness and beneficial properties, they are slightly salted. Therefore, the actual question in the summer is how to cook salted cucumbers.

Vegetable pickles many to taste. This is a traditional snack and an ingredient in popular Russian dishes. They are in place and at dinner, and on the holiday table, and a picnic.

This product was even a must-have item in the royal menu, and Ivan the Terrible himself enjoyed crunching a pickle.

However, salting cucumbers in Russia began not only to preserve a rich harvest for the winter, but also to give the vegetable an expressive taste.

Ogiros, brought by the Byzantines, turned out to be prolific, but watery, and did not have a rich taste. In Russia, they learned how to soak, pickle, and make sour. The young vegetable absorbed the salt, the aroma of spices and leaves, and became crispy and more close to how we know it today.

For salting used oak barrels. This method is still considered the best, but it is used only by observers of culinary traditions, who have a lot of free time. Most housewives prefer simple and modern methods, because in part this dish is valued precisely for its speed of preparation.

Inside the barrel was lined with leaves of oak or black currant "for the spirit and strength of the pickle." Added to cucumbers horseradish, tarragon and other herbs and roots. All this was placed in layers, shifting currant leaves, and stored in cellars for several months. Then a marinade recipe came from Europe, and cucumbers began to roll for the whole winter.

Over time, accustomed to fresh cucumber, brought new varieties. “Milk” vegetable began to be considered “sweet” and “crunchy as cartilage”, and more used immediately from the bed. But salted and pickled cucumbers from this did not become less popular. Like pickled.

These pickles are often confused. In fact, there is a difference between pickled cucumbers and pickled cucumbers. They differ from each other in taste, composition, shelf life and beneficial properties.

Lightly salted cucumbers are soaked in a 20-25% solution of salt water, adding fresh herbs and spicy seasonings. They are considered salty only for the first few days.

At this time, they still have a delicate, fresh, sweetish taste and a characteristic crunch when biting. Then begins the process of fermentation or leaven. This is salted cucumbers. They can be pasteurized and rolled into jars for several months.

Salted cucumbers can spoil. To prevent this from happening, preservatives are added to the soaking solution. The solution becomes a marinade in which vegetables can be stored for a long time, being hermetically packed in containers of small volume.

For the marinade requires aggressive ingredients, such as vinegar. It destroys many of the nutrients of a cucumber and significantly affects its taste. Therefore, salted and pickled cucumbers are completely different dishes.

Lightly salted cucumbers are ready in a few hours. It is very convenient. You can marinate them in a soft container and put them in the fridge. Or do it before going on a picnic or in the forest. They get ready on the road. Eat such cucumbers need a few days.

Pickled cucumbers should "ripen" in the marinade. But they are stored until the next summer season.

In salty brine all useful properties of the vegetable are preserved. At the same time, the brine itself is saturated with vitamins and useful substances not only from cucumber, but also from other ingredients.

There is practically no use in the marinade. And vinegar and sugar only add a calorie snack.

The caloric content of salted cucumbers per 100 grams is 10-13 kcal. This is less than one hundredth of the daily intake of calories per day.You can use them even with the observance of proper nutrition and a diet that does not exclude salt from the diet.

The characteristics of lightly salted vegetables hardly differ from the characteristics of fresh cucumbers, if we consider the beneficial properties of the product.

First of all, cucumbers are useful because they contain water. It accounts for about 95% of the composition of one fruit, or 94-95 out of 100 grams. And this is not just water, but the most pure and harmless body fluid that is perfectly absorbed along with vitamins.

Consider what the remaining 5% of the composition includes.

• Alimentary fiber. Their purpose is to help the digestive tract.
• The minimum content of BZHU (about 1%). Nevertheless, due to the large amount of water in the product, it quenches not only thirst, but also hunger.
• Vitamins B-group. This is the most extensive vitamin group, whose representatives are vital for the body. All B vitamins are water soluble. They are well absorbed in the use of salted cucumbers and pickles.

Their benefits are immense. Some vitamins, such as thiamin, energize the body. They help to digest protein foods, including heavy meat products. Partially affect the normal functioning of the nervous system and mental work. The other part is herbal beauty vitamins. They participate in all metabolic processes inside the cells of the body, normalize the absorption of other vitamins. This is expressed in the beauty of the skin, hair and nails.

Vitamin B3 (nicotinic acid), contained in all green vegetables, is responsible for cell synthesis and metabolism. It also helps the body process BJU to get energy out of them, and reduces cholesterol. People with impaired functioning of the cardiovascular system, this vitamin is shown as stimulating pressure and system performance.

Folic acid is an indispensable component for rapid cell division. It is also called "female vitamin" because it contributes to the easy course of pregnancy. And if salted and pickled cucumbers need to be used with caution, then young salted cucumbers are harmless to pregnant women and young mothers.

The remaining B vitamins are contained in cucumbers in a very small amount per 100 grams. But they still benefit from regular use. Among them are vitamins that are responsible for slenderness, blood sugar levels, tissue regeneration processes, painkillers, preventing the development of anemia, antioxidant substances for prolonging the youth of cells.

• Vitamin C. Therapists often prescribe “ascorbic” in sweet tablets to children. It is necessary for the prevention of colds, helps to heal abrasions and makes your teeth strong. Importantly, our body is not able to produce vitamin C. Lightly salted cucumber is a simple and tasty way to stock up on vitamins in the summer before the cold season.
• Beta-carotene. This is a close relative of vitamin A. Together, they help the immune system protect the body and prolong youth. Vitamin E supplements this duet in very small quantities. It is also considered an antioxidant and is responsible for healthy skin.
• Vitamin K. The task of phylloquinone is to heal wounds. If there was little of it in the body, any scratch would be vulnerable to harmful bacteria. And thanks to vitamin K, protection from blood cells is formed at the site of injury.
• Potassium. Cucumber is very rich in them, and is good for the heart and kidneys.
• Iodine. In salted cucumbers it is more than in many other vegetables. Due to the high water content, it is easily digested.
• Minerals Together they affect the body, make it more healthy. A small amount of cucumber contains everything you need: iron, fluorine, calcium, magnesium, sodium, zinc, copper and other minerals.

With such a rich and diverse chemical composition of vegetables, it’s not all the advantages of a snack. Additional ingredients for salting are also enriched with beneficial substances.These substances are water soluble. They without obstruction fall into the cucumber pulp with water and saturate the brine.

It is worth noting that salted cucumbers can be both beneficial and harmful to the body.

Pros.

• Helps replenish water in the body.
• Relieves heartburn symptoms.
• It cleanses the body of toxins and "waste", which can lead to intoxication. There are reviews of people who used cucumber as part of a detox diet (cleansing) and with kidney stones. They confirm positive results in both cases.
• Gives the body to rest on a fasting day. Nutritionists prescribe cucumber fasting days once a week or a few weeks.
• Indispensable when dieting. People who count calories to lose weight, it is also useful to use cucumbers. They slow down the process of fat deposition.

In addition, dietary fiber improves digestion, and B vitamins normalize metabolism. In 100 grams of cucumber no more than 20kkal, so they can snack several times a day. In summer, lightly salted cucumbers are an excellent substitute for side dishes for protein foods.

• It is useful for diabetics because of the substances in the composition of cucumber, which regulate blood sugar levels.
• Relieves hangover symptoms. This amazing property of brine from beneath pickled cucumbers is often attributed to high potassium content. In fact, potassium has nothing to do with it. The reason for the hangover is that the body’s water-salt balance is disturbed. There is a lot of water in the tissues and a little in the vessels. Simply put, dehydration occurs. And salt helps the water to linger and digest, so the brine is an excellent medicine after an indiscreet celebration.

Tasty, crisp, fresh and incredibly useful - this description of salted cucumber is misleading. After all, for all its virtues, this snack has contraindications.

First of all, people with diseases of the stomach suffer from the love of salted cucumbers. This is due to the fact that the product has high acidity. It irritates the mucous membrane of the patient's gastrointestinal tract, causes nausea and discomfort.

Pickles are not contraindicated, but you need to comply with the measure. Lastly, people with individual intolerance to the product are at risk. And if the cucumber itself is practically not an allergen, then brine uses specific products and herbs that can cause an allergic reaction.

Experienced housewives know many secrets that affect the taste and the "crispness" of cucumbers. And the basis of the dish is the right cucumbers. That is, the size, ripeness, quality of the fruit, and its variety.

Knowing the pros and cons of varieties is important, but only if cucumbers grow in their own garden. On the market or in the supermarket is easy to make a mistake. Unscrupulous sellers can give out absolutely any sort of famous “Nezhinskoe”, and there will be a deception only when salting turns out to be of poor quality. Therefore, we consider suitable for salting varieties a little later. To begin with, we will deal with the general characteristics of “ideal” for salting cucumbers.

Signs of the right variety and good fruit

• Early ripening The sooner the plant begins to bear fruit, the faster you can get the first batch of cucumbers for salting. In early varieties, this period falls on the beginning and middle of summer - hot weather, when salted cucumbers are excellently eaten.
• Suitable for regions with a short summer.
• Small or medium size - from 7 to 14 centimeters in length.
• Thin peel with pimples. The thinner the skin, the faster and better it passes salt into the fetus. At the same time, it should be moderately durable so that the cucumber crunches. And the bumps increase the absorption area of ​​the brine components.
• Black, but not white spikes on the pimples (white - in lettuce cucumbers, which are not suitable for salting).

• Strong fruit, which has not turned tail.The faster the cucumber gets from the garden to the pickle, the better its taste will be.
• Whole flesh, small seeds.
• A high percentage of sugar content in the composition. It is determined by the specific type of variety. Salted varieties are more “sugary” than for salads.
• Lack of bitter taste in the fetus.
• Aroma. Pickle cucumber must smell good and strong.
• Rich but not dark green.
• Same size. Accuracy to the millimeter is not important, but fruits of the same size and size will taste better. The greater the difference in size, the better the small ones will get soaked and the larger the worse. It will be difficult to choose the proportions of the ingredients in order to do without the under-salted and salted fruits in the jar.

Popular varieties for pickles at least a dozen. Breeders of this culture recommend planting at the dacha for several plants of one or two varieties that produce fruit for rapid salting. The difference in taste qualities of snacks from special varieties and first comers is huge. In this case, pickling cucumbers can be consumed fresh, and universal and salad pickles cannot be salted.

The cost of hybrid seeds is several times higher than the cost of ordinary seeds. And they give no offspring. But even with such shortcomings, they are more productive and hardy. They are almost not afraid of pests, dry or cold weather. They will abundantly bear fruit in a lean season.

This is due to the fact that hybrids - the result of the crossing of two varieties - combine the positive qualities of parental seeds.

One of the earliest and most productive members of the family. One knot gives 2-3 fruits, so a small number of plants is enough to harvest crops once a week and lightly salt. The first fruits are given in 40-45 days. It matures well in open and closed ground. Resistant to common diseases of pumpkin plants: rot, powdery mildew, spotting.

The rate of maturation is close to "Gerasim" - 43-45 days. The plant is pollinated, but it develops well without the help of insects. In one node sprouts a pair of fruits, less often one. Fruiting uniform and long lasting. The fruit has the most tender and juicy flesh, rich aroma and crispy skin. The color of the fruit is bright, appetizing green. It does not fade in brine. Cucumbers remain fresh in appearance, as if they had recently been picked from the garden.

Cucumber-ripening - from the first sprung sprout to the first fruit takes a little more than a month - 35-38 days. Then the plant is stable and well fruited.

The fruits of "Liliputa" correspond to its name. They are small, neat, conveniently placed in jars for salting. The spikes easily lag behind the pimples when processing fruits. Through the places where the spikes broke off, the components of the brine penetrate into the fetus. The flesh is quickly and evenly soaked with water, salt and spices.

This baby grows in different types of soil and is not afraid of diseases, such as different types of dew, spotting and rot.

The breeders approached the name of this variety with humor. Like the real heroine of jokes, the mother-in-law variety is capricious and invincible. It is absolutely resistant to all pests and cold. Fruits in all conditions and nothing prevents it from germinating and giving a rich harvest. Delicious cucumbers, with rounded barrels, only up to 12 cm in length. Conveniently fit into different containers, they are uniformly and quickly saturated with brine.

"Mother in Law" lingers on the bed for a long time. It gives the crop gradually and smoothly, starting from 45-48 days.

The plant begins to delight the crop after 35-39 days. Fruits long and plentiful. Once a week, a large container of bright green fruit with white stripes on the "ribs" is gathered. Fruit size about 8-10cm.Possesses pleasant taste both in salted, and in a fresh look.

"Faithful companion" needs pollination. The seeds of a pollinator plant are sold together with hybrid cucumber seeds. They need to subseed in the ratio of 1 to 10, that is, 10%.

Early plant with fruits of beautiful shape. Each cucumber grows small, rich green, elongated, with a slightly narrowed tip. After 38 days you can harvest the first harvest.

The plant is tolerant to various diseases. It does not require the support of chemical means of protection, so the cucumbers are the purest, farmer's product.

Hybrid plant for open ground. Germinates actively, powerfully. In unfavorable weather, growth stops, then continues with a new force. Due to this resistance to bad weather, the crop can be harvested up to the first frost, starting from the 38th day.

The whole summer season “Buyan” will supply with juicy and fragrant fruits, which are ideal for lightly salted snacks and preservation.

Universal hybrid. It is good for salting, and fresh, and in the salad, and in the marinade for the winter.

The plant adapts to different weather conditions and soil characteristics. Successfully resists pests and diseases. Begins to bear on the 50-54 day.

Among the plants that give fruit in the early to mid-summer, this variety is considered mid-season. The first harvest can be taken on the 48-52 day. Equally prolific in the open field and in the greenhouse. Resistant not to all diseases, mainly to powdery mildew.

Fruits "Zubrenka" juicy, with a thin light green peel, fragrant. On the surface of the skin are evenly distributed rows of pimples. After cleaning the spikes, the brine quickly penetrates the fruit.

Mid-season variety that combines two important qualities - excellent taste and high yield. Starting from the 48th day, you can remove 2-3 fruits from one node and lightly salt or use fresh.

On fresh fruit skin has a whitish coating. After entering the solution, it does not fade, and remains as spectacular, dark green in appearance. It turns out an appetizing snack, which is served to the table without cutting.

Universal medium early hybrid. Begins to give fruit after a month and a half, on the 44-45 day, and continues to bear fruit until the frost.

"Perseus" is suitable for salads, salting without canning and marinating for the winter. Due to the small size of 8-12cm, it is convenient to roll it into jars.

All listed varieties are F1. As salted, they are recommended by breeders.

There are popular varieties among amateur gardeners. Among them are the famous "Nezhinskoe", "April", "Little boy with a finger", "Masha", "Machaon".

Not one ingredient gets into the pickle for lightly salted cucumbers just like that. Everyone has their own task: water nourishes the fruit, herbs give it its aroma and beneficial properties, mustard protects from fermentation, spices and seasonings give a touch of piquancy.

Liquid is at the same time the medium in which slightly salted cucumbers ripen and the main ingredient in brine. Drinking fruit, it makes it elastic and crunchy, helps other ingredients dissolve and penetrate into the cucumber pulp.

Water quality affects the taste of cucumbers, so it should be soft, without impurities.

Clean spring water is best. If you can not dial it in the spring, suitable bottled drinking. In extreme cases, you can filter the water from the tap, but without filtering it can not be used. Especially if the pipes in the house are old. They will give the snack an unpleasant copper taste.

Water is an ingredient of the classic recipe. In some recipes, it is suggested to replace it with mineral water, vodka, or even salted cucumbers without liquid.

About fine, iodized and sea salt is better to forget. From it the fruits will become soft, will get a clear taste of iodine and an unpleasant smell.In addition, it is easy to overdo the fine-grained salt.

An optional component of brine, but sometimes it is added in small quantities to create a contrast with the salty taste.

Classic set: dill, tarragon (or tarragon), parsley leaves, horseradish, garlic. Garlic uses both leaves and heads.

Dill and dill water have almost identical composition and properties as fresh cucumbers. These products reinforce each other's effects. In addition, dill can relieve headaches and help with insomnia. It is useful for people with problem kidneys, cystitis, high blood pressure, and gastrointestinal diseases. It is harmless and even useful for nursing mothers.

Also add the following herbs.

• Tarragon (often called tarragon, as a carbonated drink with a characteristic green color) is a type of wormwood. In addition to vitamins and trace elements needed by the body, it contains vegetable protein and oils. Calorie tarragon - 25 kcal per 100 grams. Tarragon is known as a tonic, tonic, anti-inflammatory effect. It stimulates the appetite and normalizes digestion. Unlike dill, it is an undesirable component in the diet of pregnant and lactating mothers.
• Parsley - the leader among the greens in the content of vitamin C, A and B. In 100 grams of a plant there is more ascorbic acid than in lemon, and more vitamin A than in carrots. Parsley juice is good for women. Parsley leaves relieve swelling, help with kidney disease, ulcers, gastritis, any inflammatory processes. The spicy taste of the leaves goes well with fresh cucumber in brine.

• Horseradish - Traditional Russian seasoning. She was added to many dishes and pickles, and not just. This beneficial plant has beneficial effects on all body systems. It activates the work of the intestines and digestive enzymes, as a result, food is processed better and faster. It stimulates the appetite and improves the production of gastric juice. Pure horseradish is harmful in large quantities, but in the brine for salted cucumbers - what you need. Horseradish tinctures are useful for joints, liver, kidneys, and the immune system. They help fight inflammation and viral diseases.
• Garlic rich in vitamins, minerals, essential oils. Contains vegetable protein and carbohydrates. It has bactericidal properties, improves the strength of contractions of the heart muscle, eliminates inflammatory processes, activates immune cells, helps in the development of digestive enzymes, controls the level of bile, has antihelminthic action. Those who use garlic are not afraid of vitamin deficiency, scurvy, senile dementia.

• Basil - It is a natural antibiotic, antioxidant, sedative and even aphrodisiac. It enhances the beneficial properties of other herbs and helps to open their taste palette.
• Mint in brine gives cucumbers an unusual fresh taste and aroma. It is called menthol, by the name of the essential oil contained in the leaves of the plant. The menthol taste is especially pronounced if the can with the snack is kept in the refrigerator. But the plant is added to the brine, not only because of the taste. Mint is good for health and body tone. It relieves pain and cramps, soothes the nervous system. Due to the ability to eliminate heartburn and nausea, cucumbers with mint are shown in small amounts to pregnant women suffering from toxemia. An already low-calorie snack becomes doubly useful when adding peppermint. These two green ingredients are the basis of the famous "Sassi water", which helps to lose weight and normalize metabolism.
• Thyme or Thyme - fragrant plant, telling cucumber snack pronounced taste and aroma.

According to old Russian recipes, salted cucumbers are prepared with leaves of black currant, cherry and oak. Each type of leaf has its own important function, except for the fact that they give the brine flavor.

• Currant leaves - bactericidal agent. Their disinfecting abilities ensure the safety of snacks for a long time. They eliminate all types of harmful bacteria, including E. coli. Another advantage of currant leaves - the presence of tannins in the composition. These substances keep the fruit elastic and crunchy. Finally, a high content of vitamin C makes blackcurrant leaves a strong antioxidant.
• Cherry leaves also responsible for the "crispness", flavor and safety of cucumbers. They also help to preserve the beautiful color and appearance of the fruit in brine.
• Oak leaves contain the substance tannin, which makes fruits of vegetables in pickles strong and elastic.
• Bay leaves add to taste instead or together with oak.

When cucumbers are slightly salted, spices are added in a small amount, 3-4 species. Their purpose is to give brine and snack flavor. Some of them also disinfect water. So, mustard and shredded horseradish root is added if there are no currant and oak leaves. They kill mold and bacteria that can cause pain, nausea, poisoning and even botulism in the most advanced case.

In classic recipes, umbrellas are used in fresh or dried fennel, sweet and black peppercorns, sometimes cinnamon. You can diversify the usual snack with the help of cloves, coriander, hot pepper and juniper.

Some recipes have completely unexpected ingredients. For example, rye crackers, white bread, apples, ginger, celery, vinegar, olive oil, honey, radish.

They give the usual dish variety and zest, but you need to choose them with care. Some products are perishable and cannot be stored in brine for a long time.

There are many ways to cook salted cucumbers, but there is one technology. Cucumbers are harvested from the bed, treated and pickled in different types of brine. Differences in recipes appear just at the brine preparation stage, the same secrets work at all other stages.

• The correct cucumbers. Small, fragrant, bumpy, with black spikes. Ideally, only from the garden. Purchased cucumbers from the market should be tight and tough, without yellowing on the sides.
• Treatment. In freshly harvested Zelentsov need to cut off the tips and remove the spikes. So the salt, aroma of herbs and spices will quickly penetrate into the pulp.
• Soak. Lightly salted need fresh and strong fruit, then they turn out crispy and tasty. If they had a time or they received little moisture in the garden bed, they should be soaked for 2-3 hours in cold drinking water. During this time they will restore the supply of moisture, return the elasticity and freshness of the fruit.
• Mandatory ingredients. In addition to salt, pepper and dill in the brine you need to add products with a bactericidal effect - mustard, horseradish or currant leaves.
• Way of laying Fruits in the container, be it a can, a bag or a barrel, preferably placed vertically. The bottom of the container is pre-lined with leaves of spices. You should not tamp cucumbers close in order not to deprive them of the crunch. If the container is large, greens and spices should be laid out in layers with the fruits.
• Brine. Pour cucumbers better hot pickle - it strengthens the tissue of the fruit. But with respect to the proportions of the ingredients, the snack is possible in cold water, and without any liquid. Cold water should be boiled. Add salt to spring water or bottled water, then boil it and cool it. Water is better to take with a margin: 2 liters of liquid for 1.5 liters of brine, 2.5 - for 3 liters.
• Storage. Fresh-salted vegetables remain so only in the cold. At room temperature, they turn into salty and fermented. Save them for the winter without marinade and sterilization will not work.

Classic culinary genre - a summer snack with a minimum amount of ingredients.

Three ways are considered classic by which it is easy to cook salted cucumbers at home. A rich culinary experience is not necessary, the novice hostess can handle the recipes.

The first method is hot salting. Many housewives choose it due to the fact that boiling water helps to reveal the aroma of all the spices and seasonings, salt dissolves in it better, and cucumbers remain hot after hot processing. It turns out quickly and tasty - the appetizer is ready in 8 hours.

Ingredients for a three-liter container:

• 1.5 kg of cucumbers;
• 1.5 liters of water (for 1 liter of water 1 kg of vegetables);
• 4-5 tablespoons of coarse or medium ground rock salt (the amount of salt can be adjusted, 50-60 grams per liter is enough);
• 2-3 heads of garlic;
• 5-7 twigs and umbrellas of dill;
• 5-8 sheets of black currant;
• 5-8 sheets of cherry;
• black peppercorns to taste.

Consider the step by step cooking method.

1. Sort freshly picked cucumbers by size.
2. Cut off the tips, remove the spikes. If necessary, soak in cold water for 2-3 hours.
3. Disinfect boiled water and fill the container with vegetables (it’s best to do it in a jar), layering them with herbs and spices. Garlic and peppercorns need to be pushed a little over the top with a tablespoon. They will crack and give away more flavor and taste to the pickle.
4. Boil clean water, dissolve salt in it and immediately pour into the container. You can add a teaspoon of sugar.
5. Tightly close the container lid. After complete cooling, remove it in the refrigerator.

The second method is cold pickling. When there are concerns that hot pickling will fail, you can pickle cucumbers in cold brine. The ingredients for a three-liter container are the same as for hot salting. If there are no leaves of currants and cherries, mustard powder is needed so that mold does not appear in the jar.

The cooking method is also almost the same.

1. Rinse greens and cucumbers, soak the fruit if necessary.
2. Boil water, dissolve the salt in it and leave to cool completely.
3. Put in tare leaves, chopped garlic, spices. Vertically place the cucumbers. Greens and seasonings should be distributed evenly. Put the dill on top of the cucumbers.
4. Pour water so that it completely covers the vegetables and herbs.
5. Cover and store in a dark place for a day. Then the snack should be placed in the cold.

The third method - "dry" salting. It implies cucumbers in its own juice, without brine, so it is even easier to cook them. Cooking time - 6 hours.

Ingredients: cucumbers, dill, garlic, salt, herbs and spices to taste. The number of ingredients is any. It is only important to observe the proportions - 50 grams of salt per 1 kg of vegetables.

Cooking method:

1. prepare cucumbers as in previous recipes and put them in a tight package;
2. finely chop the garlic, cut the dill, crush several peas of pepper;
3. add to the bag of vegetables;
4. tie the bag and shake it well;
5. put in the second bag for tightness and put in the fridge.

It is better to make cucumbers in their own juice in the morning, rather than at night, because the bag should be shaken periodically.

The traditional recipe for cucumbers in a bag of garlic and greens can be varied with other ingredients. It is excellent with vinegar, olive oil, apples, radishes, hot peppers.

See the following video for a recipe for lightly-salted crispy cucumbers.