Salads 

Dry pickling of cucumbers is a great alternative to pickle and jars. Fragrant dry salted cucumbers: an incredibly simple recipe Lightly salted dry salted cucumbers

What summer is without lightly salted cucumbers? It would seem that there are so many fresh vegetables, I don’t want to eat, however, my hand still reaches out to grind crispy cucumbers. They are so fragrant! The perfect side dish- boiled, but lightly salted cucumbers are also ideally combined with ordinary fresh vegetables v .

There are many salting methods. If you need it quickly, try dry cooking. lightly salted cucumbers.

Ingredients:

  • 2 kg of cucumbers
  • 4 tablespoons salt
  • 2 tablespoons sugar
  • 2 heads of garlic
  • 4 bay leaves
  • 2 tbsp water
  • dry spices dried dill, mixture "For vegetables" - to taste
  • fresh cilantro and fennel to taste

How to dry lightly salted cucumbers

We wash the cucumbers well.

We prepare the salt mixture. To do this, mix all the salt, ground herbs and sugar in a separate dry container.

Cut off the tips from the cucumbers.


In addition to the dry ground mixture of herbs, you can use other spices. For example, garlic salted with cucumbers in this way not only gives them a spicy aroma. Its salty slices are delicious.


To increase the contact area, cut the garlic into thin slices.

To better adhere spices and salt, first dip the prepared cucumbers in water. Then we dip it into the salt mixture.


Put cucumbers covered with a mixture in a fairly large dry container, layering with pieces of garlic, bay leaves and dry sprigs of dill.


The top layer can be made with fresh herbs. Its delicate leaves will soak in salt faster than dry herbs, imparting a spicy aroma to the top layer of cucumbers. Put the container with cucumbers in the refrigerator.


Everyone loves cucumbers in our country. They are salted, pickled, salads and snacks are made. The variety of options is so great that your eyes can run wild! But, the most delicious and desirable is the recipe for dry pickling of cucumbers in a package. Incredibly juicy and mouth-watering cucumbers will literally turn out in a matter of minutes. Perhaps, for its speed and originality, this method is in demand among culinary specialists. After all, there is nothing better than to taste crispy cucumbers at a common table! Mint and garlic will add piquancy to cucumbers. Thanks to these spices, the usual snack will sparkle with new flavoring colors!

Would need

  • - cucumbers - 1.2 kilograms.
  • - mint leaves - 3-4 pieces.
  • - garlic - 2 teeth.
  • - green onions and dill is a bunch.
  • - sugar - a teaspoon.
  • - salt - 1.5 tablespoons.
  • - black and red ground pepper - a teaspoon.

Cooking sequence

1. Wash the cucumbers. Good fit fresh cucumbers from the garden. Cut off the stalks and ovary sites of flowering.


2. Transfer the cucumbers to a plastic bag. Make sure in advance that the bag can hold all the cucumbers.


3. Add salt and sugar. Pour in pepper. It is good to use mixed peppers.




4. Wash the dill and onions. Chop the required greens with a knife. Use only fresh herb. Frozen greens will not give the snack the flavor you want. Prepare mint leaves. Chop the garlic with a knife. Put all these spices in a bag with cucumbers.



5. Tie the bag on top with a knot. Shake everything with quick movements of your hands. Cucumbers should be pickled in a cool place. The top shelf in the refrigerator works well. From time to time, the cucumbers need to be taken out and shaken. To avoid leakage from the bag, take a bowl and place the bag with all the contents in it. Salting time - 3 hours.

Therefore, now it will be logical to make a continuation of the cucumber theme. After all, the season starts soon!

How to make lightly salted cucumbers using the dry salting method. The recipe is delicious, quick, healthy and versatile! Suitable if you are on the Ducan diet; good if you are counting calories; will do if you respect proper nutrition; perfect if you just love a delicious meal!

Of course, I'm not going to open America, but what if someone else has not tried such cucumbers? So, the option for cooking lightly salted cucumbers, which I use most often.

  • cucumbers - 1 kg
  • salt - 1 tablespoon (because I prefer slightly salted, I put less)
  • garlic - 2-3 cloves
  • dill and parsley
  • ground black pepper, or a mixture of peppers - to taste
  • dry mustard and ground coriander - 2-3 teaspoons (this is an amateur, which I am)

Preparation

Cooking begins with the fact that my cucumbers, I cut off the "butts". If the cucumbers are large, I cut them into circles 1.5-2 cm thick, if small, I cut them lengthwise into 4 parts.

In a separate bowl - I have a deep bowl - I mix salt, finely chopped garlic and herbs, and all the rest. I put it in a jar or a plastic container - which earlier comes to hand 🙂 a layer of cucumbers, then a little mixture of salt-garlic-spicy mixture, again cucumbers, and so on, until the food runs out.

I close the jar tightly with a lid, shake it so that it mixes well again. After 40-60 minutes, the cucumbers are ready. Now you also know how to make lightly salted cucumbers using the dry salting method! Bon Appetit!

Description

Dry pickling of cucumbers implies a very simple and quick way salting, which does not take much time and effort. According to this photo recipe, you can provide yourself with very tasty freshly salted vegetables in just thirty minutes. However, the most important thing is that even though little time is allotted for pickling cucumbers in this way, the vegetables still turn out to be very tasty and unsurpassed.
It is recommended to dry salted cucumbers at home in a plastic bag, because only in it can they reach readiness in such a short time. However, some hostesses prepare such a crispy snack both in cans and in a barrel, despite the fact that it takes them at least five days.

We also recommend pickling cucumbers in a bag only with fresh herbs, because dry dill and parsley will hardly affect the flavor of your delicious vegetables... It will be better if both dill and parsley are harvested for this purpose from your personal garden.
In addition to the advantages, this step by step recipe there is one minor drawback with the photo, and it consists in the following: dry pickling of cucumbers is not intended for winter stocks, that is, it is not recommended to pickle vegetables for the winter in advance in this way. However, this can hardly be called a disadvantage, because, as mentioned earlier, only half an hour is given for pickling cucumbers according to this recipe, and you can stock up on such vegetables at any time of the year. This means that even in winter, nothing will hurt to prepare such a delicious crispy snack at home.
So let's get down to cooking!

Ingredients

Dry salted cucumbers - recipe

First of all, you need to decide on the choice of herbs for pickling cucumbers. We recommend using fresh dill, namely its umbrellas. Also, parsley will not hurt to create a cucumber snack, so if you have one, you can safely use it for this purpose. The main thing - be sure to thoroughly rinse all the selected greens, then dry them with a cloth towel..


Now deal directly with cucumbers. Rinse them, of course, first, and then separate the vegetables from the butts on both sides. If you have chosen large long fruits, then be sure to divide them into two parts.


Then cut each piece of cucumber lengthwise, then dip one half of the resulting cucumber in the salt with the pulp down. How much salt should be on vegetables is your business! The degree of salinity depends directly on your own taste preferences.



Now prepare the garlic cloves by peeling them off. We took two large cucumbers two garlic cloves, you can reduce and increase their number.


Chop the prepared garlic. It can either be cut into large pieces or squeezed out through a special press.


At this point, take a plastic bag and place the prepared cucumbers with salt in it. Also, try to place herbs and garlic between the cucumber layers.


Tie the filled bag in a tight knot and remember to leave some air in it. Basically, you can already put the snack bag in the refrigerator.... However, in this case, freshly salted cucumbers will be ready in at least twelve hours.


In order for the vegetables to reach readiness in half an hour, at this stage they still cannot be sent to the refrigerator, because in this case, several interesting procedures still need to be carried out with them. Take the tied bag of cucumbers and shake it. Do this vigorously so that all vegetables are sprinkled with salt..

What benefits does a cucumber bring to a person, in the composition of which most (95%) is only water? But the other 5 percent contains all the necessary elements for human life and health: vitamins and minerals, salts and other useful substances.

Fresh cucumbers are obviously very savory, and pickled they are also healthier and tastier. But with the advent of winter, the main thing is to enjoy only pickled cucumbers.

There is a worldview that in this form they lose valuable substances and even pose harm to humans, but this is absolutely not the case. In this article, we will analyze the method of dry pickling of cucumbers - this method is not only quick to manufacture, but also makes cucumbers very tasty and healthy.

Cucumber harvesting recipes. Dry salting

There are many recipes for how to pickle cucumbers for the winter or make dry pickling, and any housewife knows her own special manufacturing method. Let's look at several similar recipes for how to make dry salting:

1. Ingredients:

  • a kilogram of cucumbers,
  • a couple of cloves of garlic,
  • a tablespoon of table salt (no top),
  • greens (dill and parsley),
  • ground dark pepper (or a mixture of peppers),
  • dry mustard and coriander (2 teaspoons each).

How to cook: Cucumbers should be washed well and cut off from their tails. If the vegetables are huge, then it is better to cut them into slices about two centimeters wide, if the cucumbers are small, then cut them into four parts lengthwise. Then add garlic and dill with parsley, salt and spices to a separate bowl.

Take a jar or food container and place 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 all the products are finished. We close the container or jar tightly and shake it painstakingly so that the products mix well. In an hour, the cucumbers will be ready.

2. Ingredients:

  • 1 kilogram of cucumbers,
  • a bunch of dill,
  • a tablespoon of salt and 2 cloves of garlic.

Add 1 tablespoon of sugar if desired. In the evening we wash the cucumbers, with all this we do not dry them, but put them in a plastic bag. To this we add in advance chopped dill with garlic and a spoonful of salt (with sugar to taste). We tie the bag perfectly and shake it. We put it in the refrigerator for the night, and by the morning the cucumbers will be ready. Store in the refrigerator in the same bag.

Pickling cucumbers for the winter

Composition of goods:

  • 2 kg of cucumbers,
  • table salt (medium grinding) - two tablespoons,
  • 1 tablespoon sugar
  • a teaspoon of vinegar
  • onion - 1 pc.,
  • 3-4 cloves of garlic
  • 7-8 carnations,
  • peeled horseradish (root) - 5-6 pieces,
  • dark pepper (peas) - 7-8 pcs.,
  • 1 horseradish leaf,
  • 2 dill (umbrella)
  • and a twig with currant leaves.

How to cook:

1. Place the cucumbers in a huge saucepan or bucket, pour cool water and leave for 4-5 hours, changing the water from time to time (2-3 times).

2. Peel the onion, cut into 4 pieces and place in a sterilized jar.

3. Add chopped garlic and greens with pepper to the jar.

4. Put the cucumbers in a jar and pour boiling water to the top.

5.10 minutes wait until the jars cool down a little

6. Pour the liquid from the cans into a small saucepan, add sugar and salt to it.

7. Boil this mixture and again pour into jars with cucumbers, then add vinegar.

8. We twist iron lid, turn upside down and cover with a blanket, waiting complete cooling... You can store cucumbers both in a cold place and at room temperature... If you have little experience in canning vegetables, place the jars in a black and cold place.

Creator: Katerina Sergeenko