Lightly salted cucumbers are both an appetizer for strong drinks, and an ideal addition to various popular dishes (meat, pilaf, boiled or fried potatoes, sandwiches). Traditionally, this vegetable is lightly salted in a tray or jar. But if they are not there, or if you are going to barbecue and do not want to take home a lot of dirty dishes, you can cook them in a bag - and this will be the best solution.
A regular kitchen bag is not always suitable for food contact. If the recipe includes harsh ingredients such as vinegar or garlic, it is better to cook lightly salted cucumbers in the baking sleeve. This material is not afraid of acids.
Delicious lightly salted cucumbers with garlic and dill
Ingredients
- Cucumbers - 0.5 kg (size is not important, but it is better to take small ones)
- Dill - 1 pc (1 bunch of 3-4 long branches)
- Garlic - 3 cloves
- Salt - 1 tbsp l.
- Granulated sugar - 1 pinch
- Vinegar - 0.5 tbsp. l. (table or alcohol, 9%)
Due to the fact that the ingredients of this marinade are caustic, according to this recipe, it will be possible to successfully add salt even not quite fresh, a little "tired" cucumbers that have been in the refrigerator for a week or even three. They will still be crispy. The main thing is to cut off all soft, wrinkled and whitened parts when cutting.
Preparation
- As already mentioned, pickles in a tart marinade are best salted in a tight baking bag. You need to cut off about 40 cm of such a bag and immediately tie it tightly on one side.
- Wash the cucumbers, cut off all excess. If they are not fresh (plucked more than 4-5 days ago), there is no point in soaking them. Cut the "carcasses" into 2 or 4 pieces (see by size).
- Chop the herbs finely.
- Squeeze out the garlic. Cover the cucumbers with all the ingredients of the marinade.
- Tie the bag so that there is more air inside. Shake it well and roll it on the table so that the cucumbers press down a little and let the juice flow, and the marinade is evenly distributed.
Be careful: good baking bags always have tiny holes for steam to escape, so the liquid will drip a little when you "knead" the cucumbers.
- Send the package to the refrigerator for 30 minutes. Put the safety bag in a plate, although if the holes for the steam are at the top, it should not leak.
- Cut the bag in the center before serving. If some of the cucumbers are not eaten, it is convenient to fasten it with a clothespin. Cooked cucumbers can be stored on the top shelf of the refrigerator for several days.
- Done
Lightly salted cucumbers in a bag with vinegar have a slightly soft pulp, but still crispy, and the taste is balanced.
Crispy lightly salted cucumbers in the refrigerator for 2 hours
Ingredients
- Cucumbers - 1 kg (preferably large "carcasses", but you can take small gherkins)
- Cherry - 3 leaves
- Currant - 3 leaves
- Dill - 1 pinch (a large pinch of seeds or dried dill leaves, can be replaced with a bunch of fresh herbs)
- Black pepper - ¼ tsp
- Ground coriander - ¼ tsp
- Ground cloves - ¼ h. (Can be crushed)
- Salt - 2 tbsp l.
- Granulated sugar - 1 tsp.
The portion will be large enough. For a family of 2, it will last for several days, so if you cook only on your own table, it is better to reduce the amount of ingredients by 2 times. But for a trip to nature in a large company, such a portion is just enough.
Preparation
- Wash the cucumbers. If they were picked not today, but a few days ago, soak them in clean water - thanks to this they will become more elastic and subsequently more crispy. Although, if vegetables are in the refrigerator for more than a week, this life hack will not help.
- Prepare the marinade: wash the herbs and chop finely, chop the spices (if necessary). If you don't have a spice grinder, cloves, peppers and coriander can be grated in a mortar or even pounded with a wooden pestle to puree the potatoes.
- Cut off the ends on each cucumber, then divide the "carcass" into 4 parts.
- Fold the cucumbers in a bag, sprinkle with salt, sugar, spices. Tie a bag, actively shake it, distributing spices to each piece.
- Send the cucumbers to the refrigerator, immediately placing a deep plate under the bag so that the cucumber juice does not stain the refrigerator shelf (and the "T-shirt" will flow, and in large quantities). After an hour, take out the bag, shake or wrinkle again. You can just flip it over.
- After 2 hours, boil the potatoes, fry the meatballs and serve ready-made lightly salted, spicy-smelling cucumbers.
By the way! If, according to this recipe, small cucumbers are slightly salted, you do not need to cut them (just “chuck” the tips). But the cooking time for such vegetables will increase to 8 hours. It is best to leave them in the refrigerator overnight.
- Done.
By the way! If, according to this recipe, small cucumbers are slightly salted, you do not need to cut them (just “chuck” the tips). That is, it is better to leave them in the refrigerator overnight.
Quick cooking of lightly salted cucumbers - in 5 minutes
Ingredients
- Cucumbers - 500 g (you can even overripe, in this case, peel them off)
- Salt - 2 hours ("under the knife");
- Garlic - 3 cloves (large)
- Cumin - 0.5 tsp.
- Dry mustard - 0.5 tsp (preferably in grains, but you can also take powder)
- Dill - 5 pcs (twigs)
- Lemon - 0.5 pcs (only juice is needed)
If the household does not have lemon juice, you can substitute vinegar for it. But it is better to take not too vigorous (by 6%), and not table, but more natural - say, apple.
Preparation
- Cut the cucumbers into quarters (and if in doubt, into circles), put them in a bag. In the photo - heat-resistant, that is, for baking.
- Squeeze out the garlic and place with the cucumbers. Add salt, mustard, cumin ...
- The final touch is finely chopped dill leaves. Drizzle with squeezed lemon juice.
- Trying to squeeze a lemon over a tea strainer is not necessary in this case - it is not scary if seeds get into the bag.
- Tie the cucumbers and shake the bag well. Leave it on the kitchen surface while the main dishes are served.
- Such vegetables can be served with any dishes, but cucumbers are best suited to potato pancakes.
- You need to store salted cucumbers not eaten in the same package, put in a deep plate. Always keep them in the refrigerator. But even there, if the cucumbers are not over in a couple of days, you need to take out the bag and drain the juice - it can fill even a deep plate to the brim, and you will have to wash the refrigerator.
- The taste of such cucumbers will turn out to be gentle enough for the appetizer to be liked not only by adults, but also by children.
Despite the fact that the cucumbers are cooked for 5 minutes, they can be slightly salted and much longer. The taste of the dish will only benefit from the increased cooking time.
Lightly salted cucumbers in a package per day
Ingredients
- Cucumbers - 750 g (any size, better large)
- Seasoning for "Korean mock" - ¼ pcs (packs)
- Carrots - 1 pc (large, preferably more juicy)
- Vinegar - ¼ cups (200 ml) (tablespoon, 9%)
- Refined vegetable oil - 1.5 tbsp. l.
- Garlic - 0.5 pcs (large)
- Granulated sugar - 50 g (that is, about 2 large spoons with a small hill)
- Salt - 25 g (a spoon with a hill)
The taste of these salted cucumbers in a bag is influenced by the correct choice of seasoning. If there are several of them in the store, it is better to refuse seasonings, in the first place in the ingredients of which salt is listed (or even worse - salt and sugar). They will hardly give the cucumbers the desired flavor. Buy a 100% spice recipe. And add salt according to the recipe.
Preparation
- Prepare the required vegetables.
- Cut the cucumbers into 2 parts each, then chop both halves into small half rings.
- Put cucumbers and coarsely grated carrots in a bag. If there is a "Korean" grater, you can grate the carrots on it.
- Add all other ingredients to the bag. Garlic must be suppressed.
- Tie and shake well so that the spices, salt and sugar, and vinegar and oil are distributed over each piece of cucumber.
- Send it to the refrigerator for a day. However, if unbearable, the sample can be removed already 3 hours later.
- It will turn out to be a simple, but at the same time bright appetizer. Despite the use of "vigorous" ingredients, the taste of cucumbers will turn out without too much pungency - balanced, even a little sweet. Such lightly salted cucumbers, cooked in a bag, will be able to decorate any dinner, even a very modest one, consisting of sausages and pasta.
By the way! According to any recipe described above, you can cook not only cucumbers, but also assorted vegetables. That is, grease with salt a mixture of cucumbers and zucchini cut into large pieces, as well as a tomato (preferably small, with tight pulp, cut into halves). Vegetables can be salted for about 12 hours.