Quick recipes for salted cucumbers in a package

Perhaps cucumbers are the most popular and high-yielding garden crop.Therefore, it is not surprising that resourceful housewives came up with many variations of summer dishes, which include this vegetable: spinning, quick snacks and even main courses. However, on any table are always happy to see exactly salted and lightly salted crispy cucumbers, so each housewife should know the recipes for their preparation. This article will discuss how to quickly and easily cook the most delicious salted cucumbers in a package.

Most likely, pickling of cucumbers by this method was used because the appetizer of salted vegetables is a beloved dish of all. The spinning process is quite exhausting and time consuming, and it takes a lot of time. Previously, many people indulged themselves with such cucumbers only in winter, although they salted them in summer. All this provoked a search for new ways to prepare a favorite snack.

He is not needed - the fruits themselves give the juice, which serves as a natural pickle. As a rule, cucumbers are placed in a plastic bag, after having done some manipulations with it, which are described below.

There are certain secrets and tricks used by the hostess in the process of cooking salted cucumbers. In order for the appetizer to be on the table literally after half an hour, it is worth cutting them across into circles and not sending them to the refrigerator, unlike all other cases - it is better to leave the vegetables at room temperature.

It is worth remembering that salted cucumbers are not stored for long, so you should make them in small quantities. The fact is that vegetables cooked in this way give too much juice. Keep the prepared snack in a closed plastic or glass container and always in the refrigerator.

In order to make such a snack, you must have a juicy vegetable in your arsenal. Best of all freshly picked cucumbers are suitable for salting in the package, but if you take the purchased ones and do not know when the harvest was obtained, then just soak them in a basin with water. This procedure will help vegetables to get saturated with moisture, which is so necessary for salting. Pimply cucumbers are the best for pickling. Choose dense dark green vegetables with no visible damage.

Many probably wondered why they chose a package for pickling. The fact is that it is very convenient. Agree, well, when you do not need to wash the container from the spices and cucumber juice, because the package can simply be disposed of. The bag also perfectly creates the conditions under which juice comes out of vegetables. The main thing - to tie him stronger. Another undoubted advantage of this method is the ease of mixing the ingredients. Try to use only strong packages, otherwise the whole process will go down the drain. To avoid leakage of the bag, place under it any dishes that are larger than the bag itself.

It happens that the finished dish turns salty, but it is fixable:

• you need to prepare the following brine: stir in 1 liter of clean drinking water 2 or 3 tablespoons of sugar;
• remove the released juice from the snack and prepare the greens in the same quantity as when salting;
• put the cucumbers in a bag, add the greens and pour the pre-prepared brine;
• leave in the refrigerator for 10–12 hours.

It is widely known that cucumbers are a low-calorie vegetable, but at the same time in its composition carbohydrates prevail, again, because it is a vegetable. Lightly salted cucumbers are the perfect snack or snack for those who follow a low-calorie diet.However, those suffering from diseases of the gastrointestinal tract, it is better to refrain from eating such cucumbers, because a rare recipe often includes savory ingredients.

So, let's analyze the detailed nutritional value of such a dish.

Almost 90 percent of the snack is water, the remaining 10 are dietary fiber, various organic acids, di- and monosaccharides. Proteins are about 0.6 to 120 grams (average cucumber). On fat accounted for 0.08 grams, and carbohydrates - 2.2. Calorie snacks is estimated at 12 kcal at 120 grams. Perfect alternative to any bread crumbs, chips and other snacks.

In addition, lightly salted cucumbers contain a lot of vitamins (groups A, C, H and E) and minerals, including calcium, magnesium, iodine, etc. Tasty and healthy are the main characteristics of pickled cucumbers. Of course, if you have a healthy stomach, well assimilating spicy food.

Cucumber is a very versatile vegetable. Its softly pronounced taste allows you to invent all sorts of flavor combinations. On Ilyin's Day they even make cucumbers with honey, but this is another story. As for salting, then you can add any spicy spice and salt to such vegetables.

But there are the most common neighborhoods of cucumbers with specific seasonings.

• Cucumbers with garlic - a classic combination. Many housewives use it in the process of cooking salted snacks. The main thing (and this applies to all spices) is to know when to stop and put garlic to taste. The latter is usually rubbed or crushed with a knife / special tools.
• Cucumbers with dill - no less classic combination. It is in almost every recipe. Greens give the dish freshness and soft taste. Depending on the time of salting, dill can be cut, and you can put a whole sprig - in any case, the spice will give all its taste to the snack.

• Cucumbers with mustard - a more exotic combination, but rather popular. The use of such seasoning adds some refinement and tartness to the finished dish. In addition, mustard adds crunch to cucumbers and retains the rich color of the skin. Spice is used in a dry form, as vegetables give a large amount of juice, which ultimately gives the desired consistency.
• Cucumbers with horseradish - for those who love sharper and more piquant. It turns out very tasty and at the same time useful, because horseradish is famous for its anti-cold properties. The leaves of this plant are mainly used, but a grated root is sometimes added.

It is not uncommon to use seasonings like pickling basil, coriander, and cilantro when salting cucumbers. There is a matter of taste, because the addition of each spice adds its own shade. Salting with the use of different seasonings can surprise even the most sophisticated gourmet.

There is the addition of leaves of berry plants in the appetizer, most often cherries and currants. There is a practical side to using berry leaves: they increase the shelf life of the finished dish. Therefore, in classic recipes you can often find such ingredients.

The main thing in the process of salting such vegetables is creative. Do not be afraid to experiment with various combinations. It is possible that you will create your own corporate recipe and will delight your friends and loved ones.

This option of cooking snacks will help out housewives, who were suddenly called by friends and told that they are on the doorstep with empty stomachs. While the guests pass, sit down and chat, the wise hostess will prepare an incredibly tasty snack that will complement any everyday dish from the refrigerator.

Take from the fridge:

• 1 kilogram of fresh small cucumbers;
• 1 small hot green pepper;
• 1 medium bunch of dill and cilantro of the same size;
• 2 tablespoons of olive oil and the same amount of soy sauce;
• 4 or 5 cloves of garlic.

Cooking process:

1. If you have enough time, it is better to pre-soak the cucumbers for a couple of hours in water. If this is not possible, then just rinse them well under running water.
2. Next, you need to cut the tails on each side, then cut it in half, or even less - there is a matter of taste. A little secret: the smaller cucumbers are cut, the less time it takes to pickle.
3. The remaining components must be chopped. Pepper to clean the seed is not necessary.
4. Then all the ingredients must be placed in a bag, seasoned with oil and soy sauce, bandaged and thoroughly shaken.
5. The final touch - wait 5 minutes and get spicy crispy cucumbers.

The increase in the time of cooking salted cucumbers contributes to an even greater saturation of vegetables with the taste and aromas of spices and herbs. Therefore, if you have at least one hour in stock, you can make a delicious snack of pickled cucumbers.

Take from the fridge:

• 1 kilogram of fresh cucumbers;
• 1 tablespoon of salt;
• 2 or 3 garlic cloves;
• fresh parsley and dill (to taste);
• ground black pepper and coriander, dry mustard (for piquancy).

Cooking process:

1. To pickle, you must first rinse the cucumbers well under running water and cut off the tips. Depending on the size of the cut vegetables along (small and medium) or across (large).
2. Right in the bag, mix the garlic, herbs, salt, and the rest of the seasoning. Add harvested cucumbers to them.
3. Shake the bag thoroughly so that the contents are soaked with each other.
4. Send a plastic bag for 40–60 minutes in the refrigerator and enjoy a delicious crispy snack.

We are ready to argue that your loved ones will appreciate this recipe and will ask for supplements.

If you have at least a couple of hours, you can make salted cucumbers using a different recipe. Basil will add a dish of exotic and surprise all those present at the table.

Take from the fridge:

• 1 kilogram of fresh cucumbers;
• 1 tablespoon of sugar and the same amount of salt;
• 3 or 4 cloves of garlic;
• 4–6 black peppercorns;
• 1 bunch of dill;
• 1 leaf horseradish;
• 1 sprig of basil.

Cooking process:

1. Rinse cucumbers thoroughly under running water for about 2-3 times. Then cut the tails from two sides and cut into four pieces along. Put in a plastic bag.
2. All greens should be thoroughly washed and cut off the hard parts. Horseradish and basil are best cut into pieces about 3-5 centimeters long. Add to cucumbers.
3. Garlic cloves rinse very well, but there is no need to peel. Crush it using the flat part of the knife. Sent to the blank.
4. With pepper it is worth doing all the same manipulations and send it in a bag to the rest of the ingredients.
5. Next, you need to season with salt and sugar all that is folded into the bag, and fasten with a special clasp. Stir the billet by hand and shake the bag so that the seasoning is evenly distributed in the bag. Send all this to the fridge for 2 hours. Tip: these cucumbers are perfectly combined with hot freshly baked potatoes, flavored with butter. A simple and desirable dish by all will not take much time from the hostess and will delight all those gathered at the table.
6. After two hours, get a snack from the fridge and serve to any main dish.

There are also variations of cooking pickles, which takes 2–3 hours. One of these marinating recipes is called “Expresso” (not to be confused with Espresso coffee). The name was born from the word “express”, because really 2-3 hours is a short term salting cucumbers, and the result exceeds many expectations.

Take from the fridge:

• 1 kilogram of fresh small cucumbers;
• 1 tablespoon of salt and the same 9% vinegar;
• half a teaspoon of sugar;
• 2–4 medium cloves of garlic;
• 1 bunch of umbrella dill;
• leaves of cherry, horseradish and currant to taste or in a ratio of 3: 1: 3.

Cooking process:

1. As usual, the first step is thoroughly washing the vegetables and removing the tails. Then it is worth cutting each fruit into 2 or 4 pieces along.
2. Garlic must be grind with a grater or use garlic press.
3. The remaining ingredients do not need to be processed - just mix them with cucumbers and put them in a plastic bag with garlic.
4. Then shake the bag well and send it in the refrigerator for 2-3 hours.

In the case when the hostess is not limited in time, you can use recipes in which the cooking time increases to 5-6 hours. Cucumbers, cooked in this way, will decorate any holiday table and will delight on weekdays.

Take from the fridge:

• 1 kilogram of fresh small cucumbers (approximately 10 cm in length);
• 1 tablespoon of salt;
• 1 teaspoon of sugar;
• 1 medium bunch of dill;
• 2 or 3 large garlic cloves.

Cooking process:

1. Thoroughly rinse the fruit under running water, trim the tails on each side.
2. It is also good to wash the dill, remove excess moisture, then chop, but this is not necessary. For the time during which it is necessary to mollify the vegetables, the seasoning will give them all the taste and aroma.
3. In this recipe, we recommend cutting the garlic with slices and adding to the chopped greens and cucumbers.
4. Take a plastic bag and place all the prepared ingredients in it. As in many cases, the package is recommended to shake well. Send the bag to the refrigerator for 6 hours. Tip: It is more convenient to cook a snack according to this recipe at night - while you sleep, cucumbers get soaked and get wonderful taste and aroma.

And the preparation of the following pickles takes about a day, but the result is worth the time spent. It turns out the perfect snack under strong alcoholic drinks that will appeal to both men and women.

Take from the fridge:

• 1 kilogram of fresh pimply cucumbers;
• about half the average head of garlic;
• half a hot little pepper;
• one bunch of dill and parsley;
• a teaspoon of dry mustard;
• 5–6 black peppercorns;
• several dry umbrellas of dill;
• one tablespoon of salt and sugar;
• plain or wine 6% vinegar.

Cooking process:

1. Rinse vegetables thoroughly with water or soak for 2-3 hours (if necessary). Cut tails on each side and cut in half or four.
2. Cut the stalks of the umbrella dill and put the fragrant part in the bag. There also send cucumbers.
3. Bunches of dill and parsley, as well as finely chop the pepper and place in a bag.
4. Salt, sugar, season with pepper and mustard and pour vinegar on top.
5. Stir the contents of the bag and tie it.
6. Leave for 30 minutes at room temperature, mix again, and then send to the fridge for a day, at least for the night.

And finally, we will tell you how to make unusual, really sharp and tasty cucumbers.

Take from the fridge:

• about 20 pieces of small cucumbers (but not gherkins);
• 1 whole head of garlic medium size;
• 1 tablespoon of dill seeds;
• one bunch of fresh dill and parsley;
• 2 medium celery stalks;
• 10 black peppercorns;
• 6 bay leaves;
• 2 medium onions.

Cooking process:

1. Cook a light pickle: put all spices in 1 liter of water, bring to a boil and stir for 10 minutes over medium heat.
2. Rinse cucumbers thoroughly under several waters, cut off the tails and place in a sealed plastic bag. Do not forget to put a deep container under the bag to avoid its leakage. Put finely chopped garlic, onion and greens together with vegetables.
3. When the pickle is ready, fill it with the contents of the bag and wait for it to cool. Otherwise, the dish will be spoiled and the refrigerator. Then put the cucumbers in the refrigerator for 10 or 12 hours.
4. After the allotted time, remove the contents of the package and cut into slices, put the pickled onions and garlic side by side - they will decorate the appearance. Done!

Lightly-salted crispy cucumbers are not only a self-contained snack, but also ideally suited to any kind of potato (the main thing is that with butter and dill). Moreover, it is quite possible to replace vegetables with the meat component of the dish, but it is possible to supplement it wonderfully.

Salted vegetables can also be added to salads for spicing up, put in burgers. Some even replace fresh cucumbers with freshly salted cucumbers. In any case, let the imagination run wild, create and enjoy the most delicious dishes prepared with your skillful hands.

Enjoy your meal!

The recipe of salted cucumbers in the package, see the following video.