Freshly pickled cucumbers, the recipe of which has been discussed so often lately, is one of the favorite snacks in Russia. Wonderful, crunchy, sweet-salty cucumbers are a great addition to a noisy feast, as well as to an ordinary family dinner. Their difference from pickles, which many housewives harvest in large quantities for the winter, in cooking time and shelf life, which differs very little from fresh cucumbers.
Recently we learned how to cook freshly cured cucumbers in a package. Who the author is is unknown. But the recipe is really very convenient and simple. Cucumbers can be salted in the morning, and they will be ready by dinner that day. Boil the potatoes, make mashed potatoes from it, or just sprinkle with herbs, serve it to the table with cucumbers - and you’re ready for a light fragrant dish!
The recipe for freshly pickled cucumbers requires a minimum set of ingredients: a small size fresh cucumbers in the amount of one kilogram, a tablespoon (without a hill) of salt, a bunch of dill, if desired, 2-3 cloves of garlic. Of the necessary utensils - an ordinary plastic bag of the appropriate size. If you don’t have small cucumbers on hand - it doesn’t matter! Large fruits can be cut into pieces of 10 centimeters. It is for this size that this recipe for freshly cured cucumbers is designed. Do this without fail, otherwise they will need more time in order to salted to the desired state.
If you cut the cucumbers into smaller pieces, then the cooking time, respectively, will be reduced. Using this recipe for freshly-cured cucumbers, you can get the finished dish in about 30 minutes, such cucumbers in haste! A good solution for meeting guests suddenly arriving! Of course, cucumbers cooked so quickly will not have time to absorb all the flavors of herbs and spices with which they will be saturated enough for a longer time. If you have a few hours, then it’s better to use the classic recipe, for which, as mentioned above, it is not necessary to cut the cucumbers so finely.
Recipe for freshly-cured cucumbers in a bag. Stages:
- Wash the cucumbers, cut, if necessary. We cut off the “buttocks” on both sides so as not to process them later.
- The next ingredient is dill. It must be washed, further processing at your discretion - you can chop, or you can leave the branches whole.
- Garlic. If you decide that he will be present in the dish, then also clean, chop and finely chop.
- For a larger flavor, you can add everything that is usually used for pickling cucumbers - various spices, including peppers and caraway seeds. But this is not necessary at all - cucumbers will turn out very tasty.
- Now all prepared foods can be placed in containers - a plastic bag: cucumbers, herbs, spices, garlic. I repeat, everything can be limited only to cucumbers and dill, this is quite enough. The rest is for everybody! Pour salt there.
- Package carefully knotted. It is very important! It is thanks to the hermetically sealed bag that you get the taste and aroma that this recipe for freshly pickled cucumbers implies. Shake the tied bag well so that the salt and spices are evenly distributed on the cucumbers.
- Now only time and periodic vigorous stirring are required. You can put the bag in the refrigerator. Then the cooking time will be from 6 to 8 hours. If you leave it at room temperature, then the required time will decrease to four hours. In any case, do not forget to mix occasionally by shaking the bag. To prevent the bag from leaking, place it in the same bag or in a deep bowl.
If desired, cucumbers can be consumed in about 30 minutes. By this time, they will have a wonderful crunch and aroma, characteristic of freshly-cured cucumbers.
Remove the cucumbers from the bag, peel them of excess salt and spices and serve. Enjoy your meal!