Good afternoon, my reader. In summer, when there is a lot of greenery, and the first cucumbers begin to ripen in the beds, I really want to cook them beautifully and tasty. Fresh cucumbers are good for everyone, this is a fact - but sooner or later they become boring. That is why there have long been many recipes for the "speed" pickling or salting of these vegetables. And one of the simplest examples requires only a plastic bag, salt and spices - and no pickle.
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List of ingredients
For cooking you will need:
- Small young cucumbers - 1 kg.
- Cooking (some like seafood, but it depends on the desire of those who will eat) medium-ground salt - 1 tablespoon.
- Any greens (parsley, dill, cilantro - in general, what is ripe in the garden beds, we use it) - to taste.
- Garlic - 2-3 medium sized cloves.
Cooking method
To begin with, the cucumbers are sorted out. If the fruits are large, then they are cut in half (across), if small, both ends are cut off. Then they are thoroughly washed (no need to soak), dried on a clean cloth or towel and cut lengthwise.
Then a bunch of greens is torn off. Twigs with leaves move over: the withered and gnawed by pests are thrown away, and healthy and strong ones are folded separately and washed under running cold water.
Finished greens are finely chopped. You can use a good and sharp kitchen knife, if possible - grind on a blender. Each method has its own advantages: if you chop it with a knife - it will be beautiful, if on a typewriter - then the greens will be better chopped and more fully convey their aroma to the cucumbers.
Then the garlic is peeled. The resulting slices can be:
- Cut into very thin slices (so beautiful).
- Pass through a garlic crusher (tastier this way).
- Grind together with herbs in a blender (so it is more homogeneous).
Sliced cucumbers are put in a bag. Greens are added to them along with garlic, the resulting mass is added.
The filled bag is put inside another for reliability, after which it is vigorously shaken 5-6 times so that everything inside is evenly mixed. The finished bag should be put in the refrigerator for 6-8 hours.
There is no need to add water for the brine: pure cucumber juice drawn out with salt will play its role. Accordingly, the taste of cucumbers will be fresher and less watery than if you cook lightly salted cucumbers in the traditional way.
Ready cucumbers should be tasted. If everything is fine, they can be served or put in a container where they can be stored for two to three days. If the cucumbers are not salted enough, they are left in the bag for another couple of hours.
If you like culinary experimentation, you can try adding additional spices. It is only important to put them in powder form so that they are evenly distributed over the cucumbers without water. Black pepper in peas, for example, will be of little use - but a pinch of it in ground form can give cucumbers the desired pungent and spicy note.
We wish you successful cooking and bon appetit!
Do you pickle cucumbers in a bag?
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