There is an opinion about the dangers of pickled or salty foods, however sparing cooking of vegetables can preserve their beneficial properties and diversify the table. The article describes the recipe for cooking tasty and healthy pickles, tips and tricks from experienced chefs.
How to prepare cucumbers for pickling
For dry salting, vegetables do not need to be pre-soaked in cold water. Cucumbers need to be washed under running water, cut off the tips. Prepared cucumbers for quick cooking can be cut across the fruit into 3 parts or along 2–4 parts.
Did you know? In tribes on the island of Fiji, before marrying, a man must demonstrate to the bride's parents the stocks of cucumbers. Vegetable is highly respected here, it is considered a delicacy.
Dry pickling cucumbers for the winter
The dry method allows you to get the most useful product that preserves almost all the useful elements. Vegetables are not subjected to heat treatment, vinegar is not used during cooking, the ambassador takes place exclusively in its own juice.
Ingredients
Components can be changed if desired, following your preferences.
Depending on the time of preparation, the product can be salty and salted.
- Rinse the dill, drain and finely chop.
- Peel and chop the garlic as small as possible.
- Combine garlic and herbs.
- Add salt and sugar to the mixture.
- Place the mixture of spices in a plastic bag, add cucumbers.
- Tie the bag tightly and shake, leave in the refrigerator for 12 hours. Salted vegetables will be ready in a few hours.
How to salt cucumbers without brine: video
Video recipe
IngredientIn the same way, you can salt the vegetables in a jar or container, layering cucumbers with spices. The container must be closed with a capron cap and also periodically shake the product.
Important! Shake the mixture periodically to evenly distribute the spices.
Features storage of cucumbers
Dry vegetables should be stored in the refrigerator. It should be borne in mind that the longer they are in the brine, the more they are salted out. Therefore, if you want to get just a salted product, you should not cook it in large quantities. It is better to salt in small portions.
Additional recommendations
The recipe for dry salting is simple, but still there are some subtleties of cooking.
A few tips from the chefs:
- An equal ratio of salt and sugar in the recipe will give the dish a special piquancy, in addition, it will speed up the process of salting vegetables.
- Bright and pleasant taste in the dish will add lemon zest.
- Salt is preferably used large, without the addition of iodine. Otherwise, the dish may turn out with an unpleasant aftertaste and without a characteristic crunch.
- Dry salting can also be carried out in enameled dishes. But you need to make sure the integrity of the enamel, as well as the lack of access to oxygen, which will negatively affect the process.
- Salted vegetables are best prepared from young fruits, they are salted out faster.
- Choose the fruits of pickling varieties so as not to be disappointed with the result.
Quick salting will save a lot of cooking time. And the absence of aggressive components in the dish will make it useful for the whole family.
