In the bag you can store clothes, kitchen utensils, letters, or crispy salted cucumbers. True, not for long, tk. eaten quickly.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Now is the height of the season for lightly salted cucumbers. This delicious snack combines the freshness of summer vegetables with vibrant spicy, salty and tangy flavors at the same time. It is for this reason that many love her and it is simply impossible to find a person who will give up crispy fragrant cucumbers. After all, they are not just a great appetizer, but also a wonderful addition to any dish. They are used with borscht, potatoes and simply with a slice of black bread. It will still be delicious. In addition, you can make delicious summer okroshka with pickled cucumbers, cook a hearty hodgepodge, meat and vegetable soup, pickle, stick zrazy, bake a casserole, cook the basics in Tatar and a variety of salads. Another small piece of lightly salted cucumbers is used as one of the ingredients for a skewer snack.
The composition of products for pickling cucumbers in plastic bags is small. But despite this, all the recipes are varied. Additional aroma and taste will be given by currant, cherry, oak leaves, parsley, garlic, dill, allspice, fresh basil sprigs, marjoram, thyme, bay leaf, tarragon. And especially daring culinary experimenters salt gherkins with lime, mint and lemon.
You can choose any variety of cucumbers for pickling. This is not at all important, the main thing is that the fruits are fresh, firm and not overripe. Suitable with and without pimples, short and long, whole and cut into circles. Salting them is preferable on the day of harvest, then the cucumbers will turn out to be crispy.
- Caloric content per 100 g - 17 kcal.
- Servings - 5
- Cooking time - 1 day for pickling, 40 minutes for cooking
Ingredients:
- Cucumbers - 5 pcs.
- Carnation - 2 buds
- Dill greens - a few twigs
- Garlic - 1 clove
- Bay leaf - 2 pcs.
- Allspice - 5 peas
- Salt - 1, 5-2 tbsp.
Step by step cooking of crispy lightly salted cucumbers in a bag in their own juice:
1. Wash cucumbers and cover with ice water. Leave them on for half an hour so that the gherkins are saturated with moisture. This will make them firm and firm. This action is especially important if the cucumbers were plucked from the garden a day or two ago.
2. Remove the fruit from the water and leave it on a towel to dry, or gently blot it with a paper towel.
3. Pick up a tight bag, or rather take two of them, folded into each other for strength and reliability. Place the cucumbers in a bag.
4. Wash the dill, dry it, chop finely and put it on the gherkins.
5. Break the bay leaf into pieces and send it to the bag to the cucumbers.
6. Peel the garlic and chop finely. Add them to the package.
7. Add salt. It is better to take it coarsely.
8. Tie the bag tightly on a knot and shake it well so that all the spices and spices are evenly distributed. To make the cucumbers salted faster, in 5-6 hours, leave them at room temperature. You can also speed up the salting process by cutting the fruit into pieces or cutting off the ends on both sides. If you have nowhere to rush, then send them to the refrigerator for a day.
See also a video recipe on how to quickly cook lightly salted cucumbers in a bag without brine.
