Lightly salted cucumbers in 15 minutes
Pleasant-tasting and refreshing lightly salted cucumbers are always popular at the beginning of the summer season.
There are several culinary secrets to make cucumbers crispy. For the recipe, be sure to use freshly picked fruits or cucumbers that have been stored for no more than two days. Add vinegar half a minute before the dish is ready. Regular table vinegar can be replaced with apple or wine vinegar, this will fill the taste of cucumbers with light fruity notes.
The dish can be served as a cold appetizer; cucumbers can be used to prepare summer salads and all kinds of pickles.
Try to prepare a wonderful and quick snack using this method; you will need a minimum of cost, time and effort.
Cooking time: 15 minutes.
Yield: 0.5 liters.
Calorie content in 100 grams of the dish is 25 kcal.
1. Wash young cucumbers thoroughly, cut half a centimeter off each edge. Cut the fruits crosswise into two parts, and then each lengthwise into four parts. If you wish, you can cut the cucumbers into thin slices or lightly salt them whole (if the fruit weighs 50-70 g).
2. Finely chop the washed horseradish leaves and greens. Cut the onion randomly, garlic into 2-4 parts.
3. Place the prepared cucumbers in a saucepan or saucepan.
4. Add horseradish, herbs, onions and garlic to the cucumbers.
5. Pound the dry mustard grains or partially grind them in a coffee grinder.
6. Sprinkle the cucumbers with sugar, add salt, pepper, mustard and vegetable oil.
7. Place the pan over low heat and simmer the cucumbers for 7-10 minutes. If the cucumbers produce little juice, add some water and let it boil while stirring constantly.
8. When the cucumbers become a little softer and their color begins to change, pour in vinegar, turn off the heat, and cool. When cooled, cucumbers turn out very crispy.
9. The finished dish can be consumed immediately, or you can transfer it to a jar, close the lid and let it brew for one hour to a day. The longer the cucumbers are pickled, the brighter their taste becomes and acquires a pleasant mustard pungency.
Enjoy your meal!
There are several culinary secrets to make cucumbers crispy. For the recipe, be sure to use freshly picked fruits or cucumbers that have been stored for no more than two days. Add vinegar half a minute before the dish is ready. Regular table vinegar can be replaced with apple or wine vinegar, this will fill the taste of cucumbers with light fruity notes.
The dish can be served as a cold appetizer; cucumbers can be used to prepare summer salads and all kinds of pickles.
Try to prepare a wonderful and quick snack using this method; you will need a minimum of cost, time and effort.
Cooking time: 15 minutes.
Yield: 0.5 liters.
Calorie content in 100 grams of the dish is 25 kcal.
Required Products:
- fresh cucumbers – 5-6 pcs. (0.5 kg);
- small onion – 1 pc.;
- garlic – 2-3 cloves;
- horseradish leaf – 1-2 pcs.;
- sunflower oil – 1 tablespoon;
- ground black pepper – 1/4 teaspoon;
- dill and parsley – 0.5 bunch;
- fresh basil – 1-2 sprigs;
- bay leaf – 1-2 pcs. (optional);
- mustard seed – 1 tablespoon;
- sugar – 1 tablespoon;
- vinegar 9% - 1 tablespoon;
- rock salt – 1 teaspoon;
- water – 1-1.5 glasses.
Procedure and method of preparation:
1. Wash young cucumbers thoroughly, cut half a centimeter off each edge. Cut the fruits crosswise into two parts, and then each lengthwise into four parts. If you wish, you can cut the cucumbers into thin slices or lightly salt them whole (if the fruit weighs 50-70 g).
2. Finely chop the washed horseradish leaves and greens. Cut the onion randomly, garlic into 2-4 parts.
3. Place the prepared cucumbers in a saucepan or saucepan.
4. Add horseradish, herbs, onions and garlic to the cucumbers.
5. Pound the dry mustard grains or partially grind them in a coffee grinder.
6. Sprinkle the cucumbers with sugar, add salt, pepper, mustard and vegetable oil.
7. Place the pan over low heat and simmer the cucumbers for 7-10 minutes. If the cucumbers produce little juice, add some water and let it boil while stirring constantly.
8. When the cucumbers become a little softer and their color begins to change, pour in vinegar, turn off the heat, and cool. When cooled, cucumbers turn out very crispy.
9. The finished dish can be consumed immediately, or you can transfer it to a jar, close the lid and let it brew for one hour to a day. The longer the cucumbers are pickled, the brighter their taste becomes and acquires a pleasant mustard pungency.
Enjoy your meal!
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