What benefits does a cucumber bring to a person, in which most (95%) is just water? However, the remaining five percent contain all the necessary elements for human life and health: vitamins and minerals, salts and other useful substances.
Fresh cucumbers, of course, are very tasty, but in pickled form they are also no less healthy and tasty. But with the onset of winter, you basically have to be content with only pickled cucumbers.
It is believed that in this form they lose valuable substances and even pose harm to humans, but this is not at all the case. In this article, we will analyze the method of dry pickling of cucumbers - this method is not only quick to prepare, but also makes cucumbers very tasty and healthy.
Cucumber recipes. Dry salting
There are a lot of recipes for pickling cucumbers for the winter or making dry pickling, and each housewife knows her own special way of cooking. Consider several recipes similar to each other on how to make dry salting:
1. Ingredients:
- kilogram of cucumbers,
- a couple of cloves of garlic
- a tablespoon of table salt (without top),
- greens (dill and parsley),
- ground black pepper (or a mixture of peppers),
- dry mustard and coriander (2 teaspoons each).
How to cook: Rinse cucumbers well and cut off their tails. If the vegetables are large, then it is advisable to cut into circles about two centimeters thick, if the cucumbers are small, then cut them into four pieces along. After that, add garlic and dill with parsley, salt and spices to a separate bowl.
Take a jar or food container and put the ingredients there in the following order: first a layer of cucumbers, then seasonings, again a layer of cucumbers - a layer of seasoning and so on until you run out of food. Close the container or jar tightly and shake thoroughly to mix the products well. In an hour, the cucumbers will be ready.
2. Ingredients:
- 1 kilogram of cucumbers,
- dill bunch,
- a tablespoon of salt and 2 cloves of garlic.
You can add 1 tablespoon of sugar if you like. In the evening, we wash the cucumbers, while we do not dry them, but place them in a plastic bag. Here we also add pre-chopped dill with garlic and a spoonful of salt (with sugar to taste). Seal the bag well and shake well. We put it in the refrigerator overnight, and by the morning the cucumbers will be ready. Store in the refrigerator in the same package.
Pickling cucumbers for the winter
Composition of products:
- 2 kg cucumbers
- table salt (medium grinding) - two tablespoons,
- 1 tablespoon sugar
- a teaspoon of vinegar
- onion - 1 pc.,
- 3-4 garlic cloves,
- 7-8 cloves,
- peeled horseradish (root) - 5-6 pieces,
- black pepper (peas) - 7-8 pcs.,
- 1 sheet of horseradish
- 2 dill (umbrella)
- and a sprig with currant leaves.
How to cook:
1. Place the cucumbers in a large pot or bucket, pour cold water over it and leave for 4-5 hours, periodically changing the water (2-3 times).
2. Peel the onion, cut into 4 pieces and place in a sterilized jar.
3. Add chopped garlic and herbs with pepper to the jar.
4. Put the cucumbers in a jar and pour boiling water to the top.
5. Wait 10 minutes for the jars to cool slightly
6. Drain the liquid from the jars into a small saucepan, add sugar and salt to it.
7. Boil this mixture and pour it back into jars of cucumbers, then adding vinegar.
8. We twist with a metal lid, turn it upside down and cover with a blanket, waiting for it to cool completely. You can store cucumbers both in a cool place and at room temperature. If you have little experience with canning vegetables, place the jars in a dark and cool place.
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 large quantities, is 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 either Plastic container and lay 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. In addition, salted cucumbers are useful for atherosclerosis, stress, and 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, spicy 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 much effort (cucumbers are prepared simply and quickly - in 4-5 hours!), And lightly salted cucumbers prepared 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.
Salted cucumbers in the package
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 releases 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 pieces. 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.
Pickled and pickled cucumbers, all kinds of salads and snacks in jars - all this will wait in the wings until winter. But you can also crunch with pickles in the summer, without keeping them in brine for a week. It's simple - cut, season with herbs and garlic, insist for an hour and quick salted cucumbers are ready.
Cooking salted cucumbers in a dry way
Ingredients
- cucumbers - 500 g;
- salt - 1/2 tbsp. l.;
- sugar - 1/2 tsp;
- garlic - 4 cloves;
- dill - 1 small bunch.
Cucumbers choose strong, whole. We wash and fill them with cool water for 30-40 minutes.
Step by step process:
1. Cucumbers cut into halves or quarters.
2. Chop the dill, cut the garlic into slices.
3. Pour 1/2 tsp into a bowl. sugar, 1/2 tbsp. l. salt, chopped dill, chopped garlic. Mix well.
4. Place cucumbers in any convenient dish or plastic container. Fall asleep with a mixture of garlic, dill, sugar and salt.
5. Leave for 10 minutes at room temperature, then put in the refrigerator for 1 hour.
6. Within an hour, we take it out 1-2 times and shake it so that the cucumbers are evenly salted.
Fresh summer garlic is very hot, and 4 cloves turned out to be a bit too much for my taste, I would leave a couple.
It is not worth storing lightly salted cucumbers for longer than 3 days - they will lose their crunchiness and acquire a not very pleasant taste. This is not the case when cucumbers lie in brine or marinade and gain “fortress”.
But to be honest, I prefer classic version salted cucumbers. I use this one when I need to quickly cook up a snack.
Bon appetit, friends!
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 fresh cucumbers 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
